Video
Introduction
店子似舊式酒樓,主打廣東菜,有不少大排檔風味小炒供應。
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Opening Hours
Mon - Tue
18:00 - 02:00
Wed
Closed
Thu - Sun
18:00 - 02:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
一行三人去左食位於天后既澤田，係附近一個食中菜館既好選擇環境都係一般中菜館甘，細細間放到幾圍台， 食物主要係風味小炒。我地叫左４味菜欖角四季豆：好香既欖角加上少少辣椒吊味，四季豆切得細條而且爽口椒鹽骨：炒得乾身，咸度剛好，豬肉出面脆而入面爽口多汁， 正鐵板少豆腐， 好有鑊氣既一味，豆腐係預先煎成少少金黃色，出面十分香口，入面豆腐好林，再加上雞脾菇同四季豆，連埋什好適合撈飯炒豬什：豬什比較爽口， 而且落足料好多舊， 夠鑊氣但嫌醬料不夠濃味，主要係豬什既味道
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醉鴿-個汁好味但鴿肉好鞋...可以用黎'省'嘢...梗係啦! 用咁大隻鴿!!!!荷葉飯竟然用普通米整...O咀...好食, 但口感麻麻黄金雞腎+鱿鱼勁漏... 好多油...勁唔鍾意XO酱鲍片炒翠玉瓜太辣啦!!!但係唔錯避風塘炒蜆太多油...又太辣...冇一樣嘢我會想番食...第二個餸要差唔多半個鐘先黎所以service 只有兩分...
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看了開飯食評決定一試炸蛋！正皮蛋與魚膠很配合 有口感沒有皮蛋的張口 唔覺「漏」。 試了朱潤朱肚粥，粥吸收了朱潤的鮮甜又夠棉,份量十足中和了炸蛋和黃金鮮魷並雞腎的熱氣是日只是兩人去6點幾己經要等位除非你book 位如果多d人就好了可以試多d菜式
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I have always wanted to try this place and Tung Po for the fried pork knuckles.Happened to pass by this restaurant first, so went in.It looked like it was temporary in business because all the tables were round and foldable, and the chairs were plastic stools.On the table they had rolls of tissue for your use and they had those blue bowls as well used to drink beer, the same as Tung Po.Anyway ordered the fried pork knuckles in red beancurd sauce, soy sauce noodles, and this egg and tofu with seaweed.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Pork knuckles:There was supposed to be some prawn crackers, but in the end found them at the bottom of the basket not fried.However the table opposite had prawn crackers, which can be seen in the middle of the basket.The pork knuckles were not as good as expected because they were dry, chewy and overly salty.The red beancurd sauce that came with it was slightly oily.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Egg white and tofu with seaweed:The appearance of this was made very high end, the tofu was layered with seaweed in between and covered in fluffy clear egg white sauce.On top of it was deep fried shredded cabbage the same as the seaweed served in UK’s Chinese takeaways imitating seaweed, which is actually made from finely shredded cabbage and deep-fried.So it was fun eating the deep-fried cabbage on top.But overall I did not like that type of tofu because I prefer the firm version.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Soy sauce noodles:As for the noodles, they were slightly too salty but other than that they tasted quite nice.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★If there is a next visit I will pick the congee because it is served in a huge wooden tub.
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「炸蛋」，其實是將打起的蝦膠釀入皮蛋的小吃，蝦膠爽口亦吃到蝦的鮮味，不多不少地包著鹼味不重的皮蛋，兩者比例不錯，不會吃到滿口蝦膠卻總不覺有皮蛋下肚，再蘸以泰式甜辣雞醬，風味殊不錯。
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