鼎泰豐

營業中

休息中

🐹和朋友去銅鑼灣食飯，她介紹了她在澳洲食過的鼎泰豐六點頭來到，不用等就有位了。店內有很多枱外國客慕名而來。不過，外國人食飯可能不習慣分享來食，見有枱三人認識的，一個食一籠小籠包加一碟菜，一個食一碟炒飯，一個食小菜加白飯，場面挺趣怪。兩個女生點了一籠小籠包，二個小菜，一碗麵。第一次來食，本以為這兒會很貴，出乎意料地每道菜的價錢都很合理，在茶餐廳隨便炒個菜、又或者隨便食個快餐式意粉都差不多價錢。很貼心地先上了開胃菜，這個淋上了麻辣的醬料，跟腩肉涼皮很夾，腩肉切得很薄，整個清涼的又麻麻的，吃起來很是開胃！必點開胃小菜！第二道是四季烤麩，烤麩即是生面筋，經保暖、發酵、高溫蒸制而成（from wiki😂)烤麩吃起來鬆鬆軟軟的，完全吸引了醬汁的味道，整道菜是微甜的，不過挺好食，雖然海綿狀的烤麩有點飽肚。小籠包等了一會終於上了，應該真是即叫即蒸，熱呼呼的很好如上圖所示，皮很薄都見到湯汁了，而湯汁又是滿滿的很滿足地襯著熱辣辣，一粒接一粒食光了🐹：溫馨提示先吸了湯汁再食，就不會容易燙到口。不過我就更喜歡吹涼少少，然後成粒啪的口感，嘻嘻紅燒牛肉麵很驚喜，牛肉跟牛筋都很淋，很有牛味。不要看好像很少的樣子，底

昨天去了銅鑼灣鼎泰豐吃午餐，二人點了四様食品，兩杯荳醬，埋單連加一要$380，都幾貴喎！小籠包好食，皮薄，肉鮮，製作精美用心！紅燒牛肉湯麵，牛肉很淋，麵條也很有咬口，可惜不夠熱！比起台灣店那些，差了一截！要成八十元，不值！油炸排骨湯麵：排骨好淋同份量都好大，有鮮肉味，麵條亦同牛肉麵果D一樣，有咬口，可惜又係唔夠熱！蝦肉煎餃：賣相難看，粉皮又硬，內裏的蝦肉是急凍蝦，冇乜鮮味，這個食品要成八十蚊，唔值！暖荳醬：太甜，不好飲，喝了一半也不想喝了！埋單要三百七十六，以這些食材，都算貴了！

Fabulous restaurant and well worthy of the Michelin stars. there are limited options for vegetarians but just the same, the vegetarian dimsum and bun are really good. It's quite difficult to get a table at the peak timings, go by noon for a table at lunch or by 630 pm for dinner for an assured table.

星期日大約下午五點經過銅鑼灣鼎泰豐門口無人等。雖然這時間食晚飯早少許，但都無作考慮入去。如果到食飯唔知要等多久。小籠包 - 包皮很簿，肉汁仔juice，熱辣辣將果小籠包－口食左，直係知味到好難筆墨形容。油炸排骨麵，莱肉紅油抄手及香干馬蘭頭，食物好有水準

今次為想吃小籠包所以特別拜訪, 可惜太令人失望!!!! 皮是非常薄, 非常多汁的, 但好可惜.... 沒有任何鮮味或肉味!!! 只食到非常強烈的薑味!!!! 便宜或者貴價的小籠包我也吃過, 只會是肉質不佳的, 肉餡才會需要用薑去闢腥味. 所以鼎泰豐的小籠包入面有薑, 好明顯就是肉餡不夠靚, 用來闢去肉的腥味, 連十蚊一籠四隻都不如!!!! 另一招牌菜蟹粉小籠包亦沒有了 。 鼎泰豐的招牌菜是小籠包, 而招牌菜亦做得不好!!! 不會再去光顧了!!!!

This was my first time to try to the spicy fried chicken, but I was disappointed as it didn’t seem spicy and it was a bit too crunchy for my liking. The rest of the food was and met my expectations - xiao long bao, spinach with tofu and bean sprouts.

The bean curd wild vegetable sesame oil dish is served cold and is one of my favourite healthy snacks here. The bean curd is crisp and firm and the vegetables are cooked and made tasty with sesame oil. The pan fried shrimp vegetable dumplings are crunch and excellent quality, but this time not so full of flavour as I would expect.The hot chilli shrimp vegetable won ton was good, but not as tasty as I would have liked. The shrimp was very good and the won ton skin was also good quality, but the f

早幾日晚上屋企人話要去四圍行下，但話想食依度，台灣名店，香港旅遊景點去到等左1×個就到我地，入面好似nicam一樣，左邊的講英文，右邊的講普通話我地叫左幾碟前菜，四喜烤夫，醉雞，水晶淆肉； 兩個面食，五香牛肉面同担坦面，出名的小籠包，兩個甜點: 艺麻包同芋泥小籠包首推醉雞，花雕味濃郁，雞夠嫩，同冇乜骨另外就係担担面，麻醬味重同小小辣亦唔會好似外面的太濕或者太乾，十分適中，剛好最唔似樣就係個牛肉麵，雖則有4件牛肉，但感覺林得嚟有好梅嘅感覺，而且仲要收近100蚊，有點物非所值總括嚟講，台灣食平好多，但服務質素搭夠，唔會係首選

黎得呢間野又點可以唔食佢既小籠包呢〰️小籠包〰️好欣賞呢度既小籠包既皮好軟好薄 但係佢既湯汁又冇因爲佢皮咁薄而漏出黎 雖然有d湯浸住 但係肉質冇因爲咁而變得鞋口 仍然係好嫰滑 每次食都保持到呢個水準 認真難得 〰️四喜烤麩〰️呢個主要由麵筋製成既飯前小食係我每次都必叫既 佢鬆軟既質地吸晒d醬汁既味 食多幾舊都唔會飽左 係好醒胃既〰️原味水晶肉〰️次次食呢個餸都會欣賞一輪先架 因為佢好似一舊咸既啫喱咁 有少少凍凍地既肉易入口 但係亦都有d膩膩地 一定要同朋友一齊share先得〰️蝦肉煎餃〰️煎得好香脆 但又不夠油膩 入面既蝦肉亦算足料

係香港都試咗好多次啦～無論幾多次都可以keep到水準。真係唔容易睇完好睇既戲，食好味既野，係人生享受也。特別推介絲瓜蝦仁小籠包試過就愛上了淡淡地好清甜，好好味。例牌會叫既紅油抄手個汁調配得啱啱好，唔係好辣，夾雜住甜味。仲可以用黎餸其他野食。總會叫呢個胡椒味排骨配蛋炒飯炒飯底做得好，再加上用胡椒醃製過既排骨，又有甜又'淋'又有少少辣味，口感好鴿。今次轉咗2道新菜式，四季豆好好味。菠菜都好新鮮，但就無期望中咁好食。不過，聖再够健康，就係食完個口好'鞋'。

並不是因爲「米芝蓮1星」而光顧，而是因為美味的蔥花蛋炒飯而來。雖然蔥花蛋炒飯$75，但是炒得好好吃。貴一點也值得😜除非有一天在家用也炒得這樣出色🤣蔥蔥蛋炒飯$75這裡的涼伴也十分好吃我們點了蘿蔔絲伴海蜇皮$58、酸菜肉絲$48及辣味黃瓜$50我很愛吃餃子，這裡的蒸香菇素餃很好吃喔😋

天氣咁乾燥，想飲返啖靚湯。想起燉湯，仲有小籠包。個湯雖然全部都係菇，但係好足料，味道清甜、香濃，可以比美肉湯咖！小籠包就唔使講啦！一啖一隻，仲係咁皮薄多湯汁❤️

最愛永遠唔會令人失望既鼎泰豐小籠包($60/6隻)個皮好薄，但啲湯又唔會漏岀黎！！咬開細細啖就可以飲埋入面既湯，真係超級鮮甜，可能因為餡都夠新鮮 食多多都得既小籠包酥炸排骨蛋炒飯($85) 講到最岀色既蛋炒飯一定係非鼎泰豐莫屬！每粒飯都炒到金黃色，唔會痴埋一齊。食落又香但又唔會乾。品質keep到有台灣總店咁好 塊冇骨豬扒都好正，啖啖肉好酥脆，肉質好嫩滑，炸既時間同腌製味道都恰到好處。醉雞肉質都幾嫩滑，但就太重酒味，有點蓋過雞既味道了～而最後好正既飯後甜品，芋蓉包，超煙韌，入面餡料甜度都剛剛好。推介！！

Din Tai Fung is a great place for westerners who are looking to try some local food and wanting to try something new.There is a huge selection of food ranging from dim sum, dumpling, rice, noodle, vegetable etc. There was so much to choose it was a little difficult todecide what I wanted. The price is reasonable and the food tastes great. Didn't have to wait long to get a table for 5 and food came out pretty quick. I would love to go back here sometime soon.

儿子最爱小笼包，温哥华和上海的小笼包都吃过不少。这次来香港，酒店旁边就是鼎泰丰，一直久仰大名，于是晚上就去尝尝了。点了醉鸡，小笼包，虾肉蒸饺和招牌牛肉面。恕我直言，只有醉鸡还过得去。其他三个都太平庸了，小笼包和蒸饺都可以说是难吃。肉馅都是冰冻了之后用的，味道如渣，一点鲜味都没有。我很好奇，这样的品质居然还可以得到米其林一星？这次的经历，不但对鼎泰丰失望，连同米其林也要谨慎对待了。那么多人趋之若鹜是什么意思呢？