影片
港鐵會展站A2出口, 步行約9分鐘
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電話號碼
23477009
附加資料
開放式食肆，會員優先
營業時間
今日營業
11:30 - 14:30
18:00 - 22:00
星期一至日
11:30 - 14:30
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
今次系我一個月來第二次幫襯灣仔順聯薈了，對上一次跟同事來吃他們的午市套餐已經感到驚豔，今次朋友盛邀，當然卻之不恭。 再一次體驗到順聯薈從商務常餐的家常菜及至宴請賓客，都會用水準之作體現他們的誠意，出品一直都非常穩定。一頓飯、一群美女、一致對食物有贊冇彈。 怪不得餐廳裝修純樸，睇起嚟其貌不揚，卻聽見名人商賈大名星常常光顧，而且在灣仔屹立不倒，那肯定有佢嘅獨到之處。 久違咁穩定和有水準的順德菜，好滿足的一餐，強烈推薦
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让朋友推荐附近经济实惠，方便中午餐聚且安静聊天的中餐廳，朋友回答"这种餐厅在湾仔除了顺联荟，真没什么适合的"。周五中午歇市，我约上三位证券朋友前往探店。老板很热情，了解到我们第一次来，居然安排了一间小房间，并介紹他们新推出的午市商务餐菜式，因为都是标准化点选，一个头盘，之後每人各选一味小菜，配甜品，完全清爽简洁直奔主题。碟头够份量，顺德菜味道非常地道，茶温水热服务很贴身，埋单AA，每位188元，好超值。 哈哈，安静，私隐，满足我朋友讲的所有条件。落电梯时，见到写字楼另一帮同事，大家相视一笑，英雄所见---又发现了一个好地方
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今日與好友品嚐一家有“香港順德菜標杆”美譽的順聯薈午市商務套餐，餐廳在群策大廈6樓，有獨立廂房，私密性極佳。 點了他們的招牌菜“順德拆魚茸羹”，“欖角陳皮骨”，“鳳城炒鮮奶”以及鑊氣十足的“豉油皇炒順德陳村粉”…… 兩小時安靜用餐，樓面小哥貼心茶水服務，完全沒有催台壓力。果然對得住該店宣傳語 “ 匠心薈萃，鳳城名馔；靜雅廂房，商敘兩宜”。 老友讚：“真是不負美譽，比大牌檔精緻，比酒店中菜有鑊氣！”人均不到200元落樓，能享匠心順德味，性價比超高。 已預約下周再訪，推薦客戶試試這間順德菜餐廳。
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「今日老友殺上公司探班，到lunch time佢神秘兮兮話要帶我去食間隱世順德菜，話平靚正又夠靜可以慢慢傾。我即刻笑佢：『你同和尚借梳咩！灣仔返工邊有咁著數，平嘅中伏，貴嘅又肉赤！』點知條友仔即刻解畫：『杜老志道間順聯薈你知啦？最近出咗個午市套餐專攻我哋呢班寫字樓奴，成個TG group啲人試完都話性價比爆燈！』哎呀！連觀塘啲同事都食過返尋味，我竟然out到貼地！由新鴻基行過去明明五分鐘，餓起上嚟好似行咗半個鐘咁耐。入到去熟口熟面，懷舊裝修keep得幾好。坐低偏廳，伙記哥哥勁熱情推介新餐牌：「二拖二」套餐有前菜兩味，主菜任揀。阿姐仲好霸氣補句：「我哋啲餸街坊食開嘅，後來紅到要出menu之嘛！即叫即煮，唔新鮮你搵我！」12:30坐到夠鐘先走，埋單$376兩條友，人均唔使兩舊水。酒店級享受，大排檔價錢，個lunch飽到上心口而家香港飲食業慘過食齋，仲搵到咁有heart嘅老字號真係要還神。希望你哋頂住呀，等我帶多幾轉同事嚟幫襯！」
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This Shunde restaurant is located on 6/F of Kwan Chart Tower in Wanchai. It is set up with only VIP rooms, so customers need to make reservations and there is no walk-in. Hearing that the owner has his own farms to secure the best ingredients we come here with high anticipation.Seated at a room with two tables, we occupy one of the smaller ones, but as there are no other customers we are able to secure the whole room. The decoration is quite basic, but the staff are very friendly and helps to recommend the signature dishes for us.Starting with 酥炸鯪魚球 ($98), the minced dace meatballs are much larger in size than in other restaurants, and has a softer texture also. Nicely seasoned, another highlight is the clam dipping sauce, which has rich savoury taste and not excessively salty.Next, we have 順德拆魚羹 ($98 each). Served steaming hot, the thick soup has plenty of ingredients. Apart from the shredded fish meat, there are mushroom, pork, luffa, with a bit of chrysanthemum petals too. The soup is tasty and not fishy, suitable for all ages.Per the recommendation of the manager, we also order 陳皮欖角骨 ($188). The spare ribs are deep-fried and then cooked together with a thick sauce made with black olive and mandarin peels, with a nice fragrance, touch of sweetness that is appetizing. A bit too many pieces for just of two though.Then we have the signature Shunde dish 砂鍋啫啫大魚嘴 ($258). Served in a sizzling hot casserole, the big fish head has been deep-fried to crispness, with the chef using plenty of ginger, garlic, and shallot to give a fantastic fragrance, and the sauce is also delicious. What I like most is that the dish is not too oily, unlike most other Shunde restaurants, which I give high marks. Must try.For dessert we have the famous 手磨薑汁撞奶 ($38 each). The milk custard is appropriate in sweetness, with rich ginger flavours, and soft in texture. Happy that the staff recommends us to try this and helps to reserve for us as they are of limited availability.The bill on the night is $975, very reasonable. Service is good, with the staff helpful and eager to recommend. At the end the owner of the restaurant comes to chat with us and introduce his farm in Shunde and how he ensures the quality of the food. A good place to try Shunde cuisine.
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