Hiring
27
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5
松子原條桂魚
3 Recommended $448
$448
Level4
1.1K
2
Timeless Traditional Peking Cuisine
2024-11-17 1805 views
Taking over the space once home to the Michelin Bib Gourmand Restaurant Ship Kee 船記, Sun Moon Place 日月樓 is a delightful new addition to the vibrant dining scene on Ship Street.The menu invites you on a culinary journey through classic Peking dishes, each thoughtfully crafted to evoke the flavors of the bygone era while honoring traditional recipes.  Whether you’re reminiscing about a nostalgic fare or discovering these dishes for the first time, Sun Moon Place promises an experience that beautif
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Taking over the space once home to the Michelin Bib Gourmand Restaurant Ship Kee 船記, Sun Moon Place 日月樓 is a delightful new addition to the vibrant dining scene on Ship Street.
The menu invites you on a culinary journey through classic Peking dishes, each thoughtfully crafted to evoke the flavors of the bygone era while honoring traditional recipes.  Whether you’re reminiscing about a nostalgic fare or discovering these dishes for the first time, Sun Moon Place promises an experience that beautifully balances the nostalgia with the novel, and you’ll find yourself indulging in the most authentic and tantalizing Peking cuisine.


京式醬蹄（$98/細）
京式醬蹄
$98
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 Each slice of the Pork Knuckle was braised to perfection, the spices and condiments elevating the dish to new heights of deliciousness.


山東燒雞（$148/半隻）
山東燒雞（$148/半隻）
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 This is a beautifully seasoned smoked chicken, with a light, smoky aroma that makes the dish wonderfully fragrant.


爛蒜肚絲（$108/細）
爛蒜肚絲
$108
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 A standout soup option featuring crushed garlic and sliced pig’s stomach strips as the main ingredients, it delivers a rich garlic taste complemented by a subtle tangy flavor profile.


北京填鴨（$308/半隻）
北京填鴨
$308
60 views
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 The Peking duck was expertly roasted, featuring crispy skin and succulent meat, accompanied by pancakes, hoisin sauce, cucumber, and sliced scallions.  Each bite delivered an explosion of flavor.
北京填鴨
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 松子原條桂魚（$448）
松子原條桂魚
$448
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 The fish is deboned, leaving the fillet attached to the head and tail.  The deep-fried fish boasts a crispy exterior and moist interior, bathed in a mesmerizing sweet and sour sauce that strikes the perfect balance between sweetness and tanginess.


干炒牛肉絲（$138/細）叉子燒餅（$48）
干炒牛肉絲（$138/細）叉子燒餅（$48）
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 The sweet and pungent flavor of the shredded beef paired perfectly with the 叉子燒餅！


炸春段（$138）
炸春段
$138
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 Fried egg rolls filled with a savory mix of meat and vegetables, simple, light yet healthy.


驢打滾（$72）
驢打滾
$72
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 The house-made rice cake was extremely tender and had a very nice chewy texture, drenched with red bean paste, making it taste even better.


拔絲香蕉（$72）
拔絲香蕉
$72
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 This artfully presented dessert features caramelized bananas surrounded by delicate golden threads of spun sugar, creating an aesthetically pleasing treat that’s almost too pretty to eat.


Storefront
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 interior
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 menu
3328 views
15 likes
0 comments
1613 views
10 likes
0 comments
1527 views
9 likes
0 comments
1120 views
2 likes
0 comments
966 views
2 likes
0 comments
797 views
2 likes
0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-11-11
Dining Method
Dine In
Spending Per Head
$450 (Dinner)
Recommended Dishes
京式醬蹄
$ 98
山東燒雞（$148/半隻）
爛蒜肚絲
$ 108
北京填鴨
$ 308
北京填鴨
松子原條桂魚
$ 448
干炒牛肉絲（$138/細）叉子燒餅（$48）
炸春段
$ 138
驢打滾
$ 72
拔絲香蕉
$ 72
Level4
246
0
灣仔· 傳承懷舊巧手京菜
2024-10-28 1194 views
.灣仔· 傳承懷舊巧手京菜.日月樓📍灣仔船街1-7號寶業大廈地下1號舖及1樓.➰近日又有口福，朋友得悉灣仔船街有一間由逾四十載廚藝經驗豐富師傅組成的懷舊京菜館新張迎業，餐廳秉持嚴謹選料，用傳統手藝註釋舊日流金時代的味覺，招牌推介當然有北京填鴨、山東燒雞，高力鳳尾蝦等，老香江的美味回憶立即引起我們的興趣。.餐廳佔地廣闊，入口迎面而來是極具香港舊時代特色的霓虹招牌，非常搶眼奪目，踏入招待處卻是古典大雅的優雅設計，反差感很強列，餐廳採用明黃色為主色調，牆身綴以中國風復古碎花壁紙，配以維多利亞風格的古典畫框，展示多幅寓意吉祥的丹青，裹裹外外都散發著古典氣息，更有四間廂房可按不同聚餐需求而靈活合併的貴賓室，大排筵席亦夠大氣。.➰➿前菜𖥕熗腰片(細) 💲138 ⭐️4.1/5⭐️ 𖥕山東燒雞(半隻) 💲148 ⭐️4.2/5⭐️ .餐牌琳瑯滿目，選了兩款招牌推介前菜，熗腰片用上本地新鮮豬腰製，食的是刀工技藝，廚師以花刀切法將豬腰切成薄片，上枱賞心悅目，調味亦相當足夠，入口突顯其鮮嫩醇厚。.另一道山東燒雞亦選用本地三黃雞，採用先炸後蒸的方式鎖住鮮嫩肉汁，更貼心的為食客手撕了雞肉，入口皮薄味濃，搭配廚師秘製的
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灣仔· 傳承懷舊巧手京菜
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日月樓
📍灣仔船街1-7號寶業大廈地下1號舖及1樓
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➰
近日又有口福，朋友得悉灣仔船街有一間由逾四十載廚藝經驗豐富師傅組成的懷舊京菜館新張迎業，餐廳秉持嚴謹選料，用傳統手藝註釋舊日流金時代的味覺，招牌推介當然有北京填鴨、山東燒雞，高力鳳尾蝦等，老香江的美味回憶立即引起我們的興趣。
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餐廳佔地廣闊，入口迎面而來是極具香港舊時代特色的霓虹招牌，非常搶眼奪目，踏入招待處卻是古典大雅的優雅設計，反差感很強列，餐廳採用明黃色為主色調，牆身綴以中國風復古碎花壁紙，配以維多利亞風格的古典畫框，展示多幅寓意吉祥的丹青，裹裹外外都散發著古典氣息，更有四間廂房可按不同聚餐需求而靈活合併的貴賓室，大排筵席亦夠大氣。
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➰
➿前菜
𖥕熗腰片(細) 💲138 ⭐️4.1/5⭐️
𖥕山東燒雞(半隻) 💲148 ⭐️4.2/5⭐️
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餐牌琳瑯滿目，選了兩款招牌推介前菜，熗腰片用上本地新鮮豬腰製，食的是刀工技藝，廚師以花刀切法將豬腰切成薄片，上枱賞心悅目，調味亦相當足夠，入口突顯其鮮嫩醇厚。
熗腰片
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另一道山東燒雞亦選用本地三黃雞，採用先炸後蒸的方式鎖住鮮嫩肉汁，更貼心的為食客手撕了雞肉，入口皮薄味濃，搭配廚師秘製的蒜汁，風味更甚，非常出色。
山東燒雞
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➿湯
✥砂鍋雲吞雞(中) 💲318 ⭐️4.3/5⭐️
上枱已聞到雲腿香氣，侍應先幫我們分湯及將雞件分裝，湯頭濃郁順喉，每一啖都是雞湯的精華，非常滿意。
砂鍋雲吞雞
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砂鍋雲吞雞
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➿主菜
❀高力鳳尾蝦 💲108/隻 ⭐️4.2/5⭐️
❀北京填鴨(全隻) 💲468 ⭐️4.3/5⭐️
❀松子原條桂魚 💲448 ⭐️4.2/5⭐️
❀打滷麵(細) 💲80 ⭐️4.1/5⭐️
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今天人數不多，但亦試了數款招牌美食，率先上枱的是高力鳳尾蝦，入口綿密蓬鬆兼夾爽彈，問了侍應才知道原來是用上了蛋白形造了與別不同的空氣感軟滑層次，蘸以京式甜酸醬享用，更能細味蝦肉的鮮甜蝦味。
高力鳳尾蝦
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招牌中的招牌非餐廳的北京填鴨莫屬，亦是馳名國際的京菜名物，餐廳精挑細選北京的白羽鴨，取其肉脂比例完美，上枱時有專人在旁即場將填鴨片皮，可以欣賞到純熟的手工，將油亮皮脆的鴨皮蘸上自家調配磨豉醬及砂糖，並配以餐廳手工製的透薄餅皮，與京蔥及青瓜條一同享用，絕對是令人一試難忘。
北京填鴨
23 views
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北京填鴨
17 views
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之後亦有原條松子魚，炸至外脆內嫩，非常香口，加上甜酸醬中和油膩感，達至平衝，亦是非常出色;打滷麵在香港比較少見，「打滷」指將配料料理過後，再煮成一鍋然後勾芡成「滷汁」淋在熟麵上，入口每一啖都有滷汁，口感非常豐富細膩。
松子原條桂魚
34 views
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打滷麵
61 views
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➿甜品
✥驢打滾(細) 💲72 ⭐️4.1/5⭐️
✥拔絲香蕉(細) 💲72 ⭐️4.2/5⭐️
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當然少不了甜品環節，餐廳的驢打滾除了紅豆蓉之外亦加入了朱古力醬，頗有驚喜。最後的拔絲香蕉賣相非常夠派場，打卡度非常高，入口外脆內嫩，更有絲絲香甜留在口中。
驢打滾
14 views
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拔絲香蕉
46 views
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➰總結
餐廳主打還原傳統京菜手藝，在本港已越發少見，難得餐廳芸集眾多巧手功藝的大廚將老香港及傳統京菜的舊日流金歲月重現，讓此盛載社會歷史回憶的滋味得以流傳下去，而非在現代洪流中被遺棄，推薦大家到訪品嚐昔日傳統的京菜滋味。
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➿➿➿
#日月樓 #SunMoonPlace
#SunMoonPlaceHK #PekingCuisine
#WanchaiEats #灣仔 #灣仔船街美食
#香港京菜 #香港打卡#hkfood #hkfoodie #foodiehk #hkfoodblogger
#hkfoodlover #hkfoodstagram #hkfoodporn #852eats #hkiger
#食好西 #相機食先 #香港美食
#山東燒雞
#北京填鴨
#松子原條桂魚 #砂鍋雲吞雞
#驢打滾 #拔絲香蕉
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
熗腰片
山東燒雞
砂鍋雲吞雞
砂鍋雲吞雞
高力鳳尾蝦
北京填鴨
北京填鴨
松子原條桂魚
打滷麵
驢打滾
拔絲香蕉
Level4
566
0
灣仔全新面貌懷舊京菜館
2024-10-24 5741 views
「日月樓」在灣仔船街米芝蓮推介粵菜館船記的舊址全新開幕。主打復刻、承傳八十年代的中餐廳老北京的經典名菜方向。匯集了不少曾在香港老牌京菜館服務的大師，所以餐目設計也有滿滿風老北京情懷。.霓虹招牌門面、微黃的懷舊裝潢、老舊式的餐桌、坐椅以至餐具。跟朋友來到，用餐區在2樓拾級而上，為食客帶來滿滿的七、八十年代老牌中菜館的氛圍。.在這裏找到不少香港人喜愛的北京名菜，當中還提供不同份量選擇，份量能調節，三兩知己到訪也不是問題。.✿ 山東燒雞 💲148/半隻山東招牌菜，餐廳必試的菜式首推山東燒雞。使用了本地的三黃雞，抹上各種調料後再先炸後蒸的處理，最後以手撕雞的方法呈上。外層味香濃、皮薄而肉質嫩滑的手撕雞，加上蒜汁很惹味。個人很喜歡。.✿ 熗腰片 💲138/小腰片切成薄片後再鎅花，賣相精緻。不算太厚的關係，調味不算多可吃到食材本身的鮮味，口感屬清爽型，很適合當餐前小吃。.✿ 高力鳳尾蝦 💲108/隻相當考功夫的一道菜式，越南的鳳尾蝦屬大隻而清爽類型，再以綿密的蛋白包着，以類似蝦多士的製法處理一面鋪上芝麻再炸，加上甜酸醬相當惹味。.✿ 砂鍋雲吞雞 💲318/中砂鍋雲吞雞的雞湯做得特別好，湯頭屬於濃稠
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「日月樓」在灣仔船街米芝蓮推介粵菜館船記的舊址全新開幕。主打復刻、承傳八十年代的中餐廳老北京的經典名菜方向。匯集了不少曾在香港老牌京菜館服務的大師，所以餐目設計也有滿滿風老北京情懷。
.
霓虹招牌門面、微黃的懷舊裝潢、老舊式的餐桌、坐椅以至餐具。跟朋友來到，用餐區在2樓拾級而上，為食客帶來滿滿的七、八十年代老牌中菜館的氛圍。
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在這裏找到不少香港人喜愛的北京名菜，當中還提供不同份量選擇，份量能調節，三兩知己到訪也不是問題。
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✿ 山東燒雞 💲148/半隻
山東招牌菜，餐廳必試的菜式首推山東燒雞。使用了本地的三黃雞，抹上各種調料後再先炸後蒸的處理，最後以手撕雞的方法呈上。外層味香濃、皮薄而肉質嫩滑的手撕雞，加上蒜汁很惹味。個人很喜歡。
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✿ 熗腰片 💲138/小
腰片切成薄片後再鎅花，賣相精緻。不算太厚的關係，調味不算多可吃到食材本身的鮮味，口感屬清爽型，很適合當餐前小吃。
熗腰片
19 views
1 likes
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✿ 高力鳳尾蝦 💲108/隻
相當考功夫的一道菜式，越南的鳳尾蝦屬大隻而清爽類型，再以綿密的蛋白包着，以類似蝦多士的製法處理一面鋪上芝麻再炸，加上甜酸醬相當惹味。
高力鳳尾蝦
421 views
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✿ 砂鍋雲吞雞 💲318/中
砂鍋雲吞雞的雞湯做得特別好，湯頭屬於濃稠類順滑香口，雞和雲吞屬合理水平。
砂鍋雲吞雞
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砂鍋雲吞雞
42 views
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✿ 松子原條桂魚 💲448
松子魚是一個工序相當繁複的菜式，對廚師的功力要求很高。桂魚肉需鎅花處理，魚經過浸炸再淋上糖醋汁。這款魚在上枱時很香脆，甜酸汁濃度剛好很醒胃，不經不覺很快就吃完了。
松子原條桂魚
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✿ 北京填鴨 💲468
全晚滿期待之一的菜式，當然是由師傅席前處理的北京填鴨。選用了北京白刁鴨，相對較油脂平衡，真正做到皮脆肉嫩但毫不油膩，加上青瓜、京蔥一起，不愧為必點菜式之一。
北京填鴨
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北京填鴨
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北京填鴨
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✿ 打滷麵 💲80
雖於香港比較少見，但打滷麵其實是北京常見的一種麵條的吃法，意即將各種配料切粒變成芡汁，再淋於已熟的麵上吃。就是滿有京城風味的地道主食。
打滷麵
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✿ 拔絲香蕉 💲72/小
香港人應該不陌生的一款中式甜品，最近更在社交媒體上爆紅。選了小粉的拔絲香蕉，精華在於那幼長脆口的焦糖絲，配搭炸香蕉一起享用，令人不經不覺一口接一口。
拔絲香蕉
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✿ 驢打滾 💲72/小
最後還選了一款傳統甜品小吃「驢打滾」。因為在甜品中使用了黃豆粉，取意就像是驢仔在沙裏打滾滿身塵土的模樣。其實是紅豆蓉夾心的糯米糕，口感煙靭。
驢打滾
205 views
1 likes
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Type of Meal
Dinner