影片
港鐵灣仔站 A3 出口, 步行約5分鐘
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電話號碼
28383784
營業時間
今日營業
07:00 - 00:00
星期一至六
07:00 - 00:00
星期日
11:00 - 00:00
以上資料只供參考, 請與餐廳確認詳情
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I had ordered delivery of this about 2 weeks ago on a rainy day. It still looked ok upon arrival and the chicken was still warm when I took out all the meat. They must had done it very hot and hence was able to maintain the heat till the very last minute. I couldn’t finish the half chicken last time in one go, as that’s too much for one person. I had also tried the potato salad that came with the chicken, which was good. I told myself I must try it at the restaurant to get the best version. This time we went during a late lunchtime last Saturday and was lucky enough to be seated right away. Had ordered their 2 signature dishes once we sat down: spring chicken (this time I ordered to have it come with fries) ($88 for a set) and the BBQ pork with fried eggs and rice ($63), before looking at the menu for other choices. The latter was presented first. The BBQ pork was nice and tender. It’s thinly sliced. We also ordered the Chinese soup to make a set and it’s very rich in taste and was yummy.Then there came the chicken. Its skin was shiny and so crispy, and it’s sooooooooo hot! I wore the gloves right away and tried tearing it and steam came out as soon as I turned the joints! I had to stop for several times as the high temperature was hurting my fingers as the plastic gloves couldn’t block the heat. It’s amazing that its skin was so crispy while its meat was so tender, even for the chicken breast area. It’s flavourful when you ate the skin together with the meat. If eating the meat alone, I would add a tiny pinch of salt provided. We also ordered the French toast and the spaghetti Bolognese. Surprisingly, there’s a bit of curry flavour to the spaghetti Bolognese, which I didn’t expect. Their iced lemon tea was also very nice.
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20240526🌧️Sunday🍄🚶經常路過此地🌹被它的紅玫瑰banner 吸引❤️終於的起心肝嘗試。🕕晚餐時間到啦！5點幾已經有10個8個人在樓下聚集。🎊「薔紅特色茶餐廳」開業於1999年，以《脆皮燒春雞》作為招牌「薔紅特色茶餐廳」，眼見差不多每張檯都Order 《脆皮燒春雞》，🤓老闆王太話每日賣出600多隻雞，等於1,200多份脆皮燒春雞餐。🐔醃製2小時、風乾2小時、再炸15分鐘，一個炸爐同時可炸8隻雞，最繁忙的時間更要開足4個炸爐。🤵當伙計放低兩份《脆皮燒春雞》餐桌上， 香噴噴的燒雞，已經傳遞到我的腦波，皮十分之脆薄，一咬肉汁滴落指尖上，雞肉太 Juicy啦😋又可以保存熱度（室內冷氣溫度比較凍）。🐔(1) 脆皮燒春雞餐＝Roasted spring chicken $88🐷(2)蜜汁叉燒=Barbecue pork $73🥬(3)椒絲腐乳通菜=Stir Fry Water Spinach(Ong Choi)with Fermented Tofu $50🇭🇰支持留港消費#hkfood #hkfoodie #foodblog #foodphoto#foodistgram #foodporn#香港茶餐廳#脆皮燒春雞#香港美食#美食推介#茶餐廳#港式茶餐廳#美味い#美味しいお店#冰室地址:香港灣仔莊士敦道194＞204號灣仔商業中心1樓☎️2838-3784
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每次嚟都大排長龍，不過真係值得，真係好好味😋😋呢度最出名係<脆皮燒春雞>火喉啱啱好，外皮炸到金黃色，好香脆，雞肉好嫩滑，真係做到外脆内軟啖啖肉夠哂juicy🤤🤤識食一定係點埋泰式辣醬~真係好正
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位於灣仔的「薔紅餐廳」歷史悠久，一直以來都深受食客歡迎。今日我在午飯時間前往，果然被人潮包圍，等了近20分鐘才有機會入座坐下。餐廳的裝潢也帶有一絲懷舊的氣息，讓人在享用美食的同時，彷彿回到了過去的歲月。服務生迅速端上菜單，讓我開始期待接下來的美食體驗 🌹✨幾乎沒有一絲猶豫，我點了餐廳的招牌菜——馳名燒春雞🐔 這道菜上桌時，服務生貼心地提供了一次性膠手套，讓我在享受美食時不必擔心手上的油膩，這小小的細節讓我倍感貼心。燒春雞的味道果然不負盛名，外皮烤得金黃香脆，肉質鮮嫩多汁，咬下去時，豐富的肉汁瞬間在口中迸發，令人陶醉。調味恰到好處，帶有淡淡的香料味，讓人一口接著一口。半隻雞的份量雖然不算多，但卻足夠讓人滿足 👍🏻🩷至於價格，約80元的價位在灣仔這樣的地區算是相當合理。總體而言，薔紅餐廳的燒春雞值得一試。若你在灣仔附近，絕對不容錯過這個經典的美食地點～ 😌✨
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今天來吃種草🌿已久的薔紅餐廳，去之前已經在想好了要吃燒春雞➕叉燒飯➕牛腩飯飯點排隊等位的人不少，但上菜快翻台率高，沒有等很久就輪到我們了（2人比3人快很多！）🍽️燒春雞 $88 ⭐️⭐️⭐️⭐️⭐️好吃😋皮脆肉嫩，雞胸肉也不柴。配的薯條也外脆內軟，吃得好滿足！這菜幾乎每桌必點，部分桌甚至人手一份。隔壁桌說有點小點了第二份，但我們這半只還大的，一個人吃完估計會很飽。🍽️黯然銷魂叉燒飯 $63 ⭐️⭐️⭐️小紅書很多推薦的一款，但看圖片就知道叉燒會很一般，衝著流心蛋點的。事實確實叉燒不好吃，流心蛋➕蘿蔔丁➕秘製醬油拌飯扳回一城，整體還算過得去。🍽️燒腩仔 $80 ⭐️⭐️⭐️被這個吸引放棄了牛腩飯，味道還不錯但不是新鮮出爐……重新加熱的燒腩皮不夠脆，讓美味程度打了折扣。整體來說這家店燒雞好吃，但其他燒味一般😔屬於值得推薦但不至於不吃會後悔的店，不算踩雷！不收服務費但服務態度很不錯好評！
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