Video
Opening Hours
Today
10:30 - 22:30
Mon
Closed
Tue - Sun
10:30 - 22:30
Above information is for reference only. Please check details with the restaurant.
雞絲粉皮麻醬+辣醬係一大精髓！少辣但超級香，雞絲好入味，質感都好出色，比較實心但一咬就斷，唔係嗰啲乾柴嘅手撕雞另外粉皮係寬+薄身嘅，超級掛汁，唔係嗰啲街市$10蚊包嘅涼皮，都係一咬就斷，個質感真係冇點食過一開始見到細細碟仲擔心係伏🤣食完都有胃口食餃子，可以叫來做小菜粟米豬肉餃小朋友的味道👍🏻甜甜香香係想像中嘅味道！內餡都係好滿好足夠冇特別驚喜但都係舒服嘅好味會想之後經過再試其他味韮菜豬肉餃呢個絕對係最失望嗰款餃子，有些許腥味但又冇咩好出嘅菜味，可能係因為冇加味精所以比較淡，都係好事來🤣老細好好人，好忙都好有禮貌另外呢度嘅辣醬好香！記得用來點餃子
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Their dumplings never disappoint. Today I came here for lunch and they have this valued lunch set which I ordered a bowl of Sichun (dan dan) noodles with fennel and beef dumplings with cold soy milk ($62). I also added $10? (i forgot whether its 5 or 10 dollars) to change it to fried dumpling (highly recommended).Their Sichun noodle is not the most rich and thick version but it has its Sichun pepper favour, very mild spiciness to it and a lot of mince pork and dried tofu diced. The noodle is also quite chewy as well. The fennel and beef dumplings are super flavourful and juicy, and with the crispy skin (I love to dip it in some vinegar and soy sauce as well).Perfect hearty lunch. 佢哋嘅餃子從來冇令人失望。今日我嚟呢度食午餐，佢哋有個午市套餐，我揀咗一碗四川擔擔麵同埋茴香牛肉餃配冷豉漿 ($62)。我仲加咗$10（唔記得係5定係10蚊）轉成煎餃（我超推介）。佢哋嘅四川擔擔麵唔係最濃郁嘅版本，但有四川辣椒嘅風味，辣味唔算太強烈，仲有好多豬肉碎同埋豆腐干丁。麵條都相當有彈性。茴香牛肉餃味道超香濃同多汁，皮煎得香脆（我都鍾意蘸少少醋同豉油）。
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今次黎到港大附近一間小店食晚餐見到尼間店，價錢幾吸引就入左去食因爲唔係好肚餓，所以打算過黎食餃子🥟我地4個人分別嗌左3個餃子配面同一個飯餃子分別係白菜豬肉餃京蔥羊肉餃鮮蝦韭黃豬肉餃🐏京蔥羊肉餃子好香濃嘅羊肉味，一d都無騷仲要好入味我同朋友一致以爲尼個最好食評分：💙💙💙💙💙🐷白菜豬肉餃白菜味道無係好食得出比豬肉味蓋過左 一般般 無特別建議嗌黎試整體不過不失評分：💙💙💙🦐鮮蝦韭黃豬肉餃蝦仁大大一粒每一隻餃子嘅蝦仁大小差唔多蝦仁鮮甜可口，咬起來彈牙，好爽脆豬肉味道都幾突出，所以唔係好食得出韭黃味成隻餃子味道好豐富，食道不同層次評分：💙💙💙💙💙環境 🍃🍃🍃食物🍡🍡🍡🍡性價比💰💰💰💰推薦🌈🌈🌈回頭🙋🏽♀️
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同朋友喺西環搵食，我係食素嘅，所以見佢貼出嚟話有素餃就決定入去。我講完要食素餃，職員就話得豬骨湯底。我問有冇其他，佢話俾滾水我。結果朋友照食，都係叫素餃麵。係好味嘅，不過素食配素湯會好啲。
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久不久都會陪屋企人去西環買乾貨，以往11點就買完搭埋車返屋企，但今次第一次午飯時間到達，就先帶兩老去搵食。酸辣湯同餃子都係我爸至愛，帶佢去左兩間睇餐牌，依間有15款餃子，比較專門做餃子，所以揀左依間。作為餃子控嘅我，點菜有幾個大方向1）貪心食一款湯同一款煎，測試餃子皮2）揀一款基本味道嘅豬肉餃，測試廚房調味3）有羊餃一定會試4）必定會叫酸辣湯(麵)，試下正宗唔正宗，而麵底就視乎肚餓程度5）特色，而又令我有興趣基於以上原則，加上近排唔食得牛，所以揀左白菜豬肉水餃，京蔥羊肉煎餃，酸辣湯麵，後加一個西洋菜豬肉水餃等食嘅途中，有時間慢慢欣賞店內環境，先望到炸餃子圖片，心諗我睇餐牌時係咪睇漏左啲乜野特色小食？但下一秒我就見到“煎粟米豬肉餃”幾個字，心知不妙。。先上酸辣湯麵，湯係杰杰地，係我心目中嘅程度，配個幼麵，本應係perfect match-杰湯可以掛麵，而幼麵又可以令每一啖都夠湯。撈緊個麵嘅時候已經覺得個酸辣湯料比較齋，冇肉絲，可能係唔同鄉下嘅問題啦酸味係有，但同平時食開上海風味有唔同，至於辣味，係零，唔食得辣嘅媽媽都冇話辣，想食辣就自己加豆瓣醬。然後上“煎”餃，冇冰花嘅煎餃，似錦滷雲吞，或者有得食煎釀三寶嘅車仔麵檔嘅炸菜肉餃咁。雖然同心目中有落差，但較濃味嘅餃經過有油嘅高溫整過，味道會比較突出，個人認為依個定律係唔會有錯。最後係水餃，餃皮厚度適中，白菜豬肉餃係餃子中嘅原味、基本款。依個餡爽口到一個點，好奇心驅使我即場解剖餃子，以為有荀，點知。。係椰菜=_=”我即刻拎返餐牌睇，原來“一切以英文為準”。但椰菜真係好爽脆，似諗住用煮餃嘅時間煮熟椰菜，唔知係店主原有心思想做到咁爽脆，定係意外。另一款水餃揀左西洋菜豬肉餃，因為有去開街市嘅我，知道依家西洋菜初出，比夏天時更嫰更甜。由於餃皮不厚，可以清楚睇到餃子餡好綠，菜好多，除菜葉外，餡中更加入菜梗，增加口感，有驚喜。唔覺有太多味精，食完去買乾貨再返屋企都未需要chur水黎飲。
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