652
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新年當然要去飲茶,去左朋友介紹的張公館。入到去幾乎係滿座,生意好火爆。侍應俾左個望到維港海景的位我地坐,美食加美景,難怪咁滿座。我地叫左幾樣點心:香茜芹菜鮮蝦餃🥬🥬🍤🍤一上枱就見到晶瑩剔透的水晶皮包住綠意盎然的芹菜同蝦肉,好有美感。食落仲有少少芫茜吊味,味道樸實,但用料非常新鮮。😛😛蟹籽麻辣燒賣🥢🥢當然要試下佢地嘅新產品,就咁睇同一般燒賣無分表,完全唔會覺得佢係麻辣口味,點知一食,好香嘅花椒味就出嚟啦,食落唔辣,但好麻,有啲過癮。😙😙鳳凰煎珍珠雞🐥🐥完全無諗過珍珠雞會以咁嘅形態出現! 所謂嘅鳳凰,其實係雞蛋,即用雞蛋漿包住珍珠雞去煎,食落香口之餘,反而無咁膩,呢個推介!🤩🤩脆脆笑哈哈🦐🦐腸粉皮包住一層脆皮,再係入面包鮮蝦。用料好實在,每一件都有好多隻蝦,完全唔係偷工減料,而且食落好有層次感。香煎黃金糕🍯🍯新年當然要食啲應節食物,取個好意頭,步步高昇!黃金糕有咬口,又唔甜,比一般係大集團買嘅賀年糕點好食。望住維港,嘆美食,真係人生一樂!😋😋😋
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新年當然要去飲茶,去左朋友介紹的張公館。入到去幾乎係滿座,生意好火爆。侍應俾左個望到維港海景的位我地坐,美食加美景,難怪咁滿座。我地叫左幾樣點心:

香茜芹菜鮮蝦餃🥬🥬🍤🍤
一上枱就見到晶瑩剔透的水晶皮包住綠意盎然的芹菜同蝦肉,好有美感。食落仲有少少芫茜吊味,味道樸實,但用料非常新鮮。😛😛

蟹籽麻辣燒賣🥢🥢
當然要試下佢地嘅新產品,就咁睇同一般燒賣無分表,完全唔會覺得佢係麻辣口味,點知一食,好香嘅花椒味就出嚟啦,食落唔辣,但好麻,有啲過癮。😙😙

鳳凰煎珍珠雞🐥🐥
完全無諗過珍珠雞會以咁嘅形態出現! 所謂嘅鳳凰,其實係雞蛋,即用雞蛋漿包住珍珠雞去煎,食落香口之餘,反而無咁膩,呢個推介!🤩🤩

脆脆笑哈哈🦐🦐
腸粉皮包住一層脆皮,再係入面包鮮蝦。用料好實在,每一件都有好多隻蝦,完全唔係偷工減料,而且食落好有層次感。

香煎黃金糕🍯🍯
新年當然要食啲應節食物,取個好意頭,步步高昇!黃金糕有咬口,又唔甜,比一般係大集團買嘅賀年糕點好食。
望住維港,嘆美食,真係人生一樂!😋😋😋
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脆脆笑哈哈
$68
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香煎黃金糕
$48
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香茜芹菜鮮蝦餃
$58
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鳳凰煎珍珠雞
$48
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蟹籽麻辣燒賣
$68
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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
Date of Visit
2025-02-09
Waiting Time
10 Minutes (Dine In)
Spending Per Head
$200 (Lunch)
Recommended Dishes
脆脆笑哈哈
$ 68
香煎黃金糕
$ 48
香茜芹菜鮮蝦餃
$ 58
鳳凰煎珍珠雞
$ 48
蟹籽麻辣燒賣
$ 68
  • 前菜
Level4
226
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2025-02-05 222 views
新年黎港島同長輩拜年,順便飲茶。呢到午市全院滿座,非常受歡迎。係29樓遠眺維港呢個靚景,景觀滿分。新年呢度有不同好意頭的賀年點心,我地點了發財好市大利燒賣燒賣上面放了厚肉花菇軟腍入味,豬脷鮮嫩有彈性而且無異味,一籠點心便包含了大部分的應節食品。節節高升(百花竹笙)呢個手工菜,很少地方可以食到。係竹笙入面釀入蝦膠,加上蛋白煮成的芡汁,食到食材的原始味道,又沒有負擔。年年有餘(奶黃金魚餃)金魚餃好吸睛,望落好神似。餃子外皮通透,入面餡的蛋奶香味濃。香煎黃金糕黃金糕四大件,發酵成蜂窩狀質地。表面煎到香脆,食落濃濃椰香味道,口感煙靭,又不會過甜。脆脆笑哈哈 腸粉皮薄幼滑,加上脆卜卜金黃色的網皮和彈牙大蝦,口感豐富,值得一試。生磨蛋白杏仁茶杏仁的香氣四溢,飲落滑不溜口,蛋白絲都好柔滑,好滋潤。今餐大家都好滿意。餐廳果然沒有另大家失望。
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新年黎港島同長輩拜年,順便飲茶。呢到午市
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全院滿座,非常受歡迎。係29樓遠眺維港呢個
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靚景,景觀滿分。

新年呢度有不同好意頭的賀年點心,我地點了
發財好市大利燒賣
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燒賣上面放了厚肉花菇軟腍入味,豬脷鮮嫩有彈性而且無異味,一籠點心便包含了大部分的
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應節食品。

節節高升(百花竹笙)
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呢個手工菜,很少地方可以食到。係竹笙入面釀入蝦膠,加上蛋白煮成的芡汁,食到食材的原始味道,又沒有負擔。

年年有餘(奶黃金魚餃)
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金魚餃好吸睛,望落好神似。餃子外皮通透,
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入面餡的蛋奶香味濃。

香煎黃金糕
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黃金糕四大件,發酵成蜂窩狀質地。表面煎到香脆,食落濃濃椰香味道,口感煙靭,又不會過甜。

脆脆笑哈哈 
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腸粉皮薄幼滑,加上脆卜卜金黃色的網皮和彈牙大蝦,口感豐富,值得一試。

生磨蛋白杏仁茶
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杏仁的香氣四溢,飲落滑不溜口,蛋白絲都好
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柔滑,好滋潤。

今餐大家都好滿意。餐廳果然沒有另大家失
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望。

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2025-02-04 152 views
新春飲茶去咁張公館飲茶🫖,啲賀年點心幾得意。先有發財好市大利燒賣,名改得好有心思!燒賣上面有冬菇、蠔豉、髮菜、豬脷。個餡料係用豬肉,肉質夠新鮮,調味夠香。個size大大粒,一啖咬落去夠滿足!過年必吃糕點。櫻花蝦蘿蔔糕,上面鋪滿櫻花蝦,啲櫻花蝦又香又脆。蘿蔔糕煎得好香,好食!另外、香煎黃金糕賣相好靚,金黃色油油亮亮,寓意發財!口感軟綿綿,甜度啱啱好。脆脆笑哈哈(炸両):笑哈哈個名改得幾creative!啲腸粉幾滑,入面脆口。甜品年年有餘(奶黃金魚餃):造型超得意!整到成條金魚咁。咬開仲要係奶黃,甜度唔會太overdose。新年必試嘅打卡靚品!
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新春飲茶去咁張公館飲茶🫖,啲賀年點心幾得意。

先有發財好市大利燒賣,名改得好有心思!燒賣上面有冬菇、蠔豉、髮菜、豬脷。個餡料係用豬肉,肉質夠新鮮,調味夠香。個size大大粒,一啖咬落去夠滿足!
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過年必吃糕點。櫻花蝦蘿蔔糕,上面鋪滿櫻花蝦,啲櫻花蝦又香又脆。蘿蔔糕煎得好香,好食!
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另外、香煎黃金糕賣相好靚,金黃色油油亮亮,寓意發財!口感軟綿綿,甜度啱啱好。
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脆脆笑哈哈(炸両):笑哈哈個名改得幾creative!啲腸粉幾滑,入面脆口。
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甜品年年有餘(奶黃金魚餃):造型超得意!整到成條金魚咁。咬開仲要係奶黃,甜度唔會太overdose。新年必試嘅打卡靚品!
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1
年近歲晚想去維園行個大運就喺銅鑼灣搵咗間中菜諗住食點心飲茶見到呢間咁多好評就決定去試試佢點知真係同啲評論講嘅一樣咁高質👍🏻💫酥皮菠蘿叉燒包💫百花釀竹笙💫脆脆笑哈哈💫香煎黃金糕💫蟹籽麻辣燒賣💫清心丸綠豆爽兩個人啱啱好嗌咗六樣嘢攞個好意頭每款我都覺得做得唔錯😌上菜速度適中,每樣都維持到熱辣辣咁上枱叉燒包底部有烘到脆皮餡有嘅菠蘿同平時嘅唔同釀竹笙係厚實嘅竹笙加蝦膠個汁仲加咗少少蛋白~唔會太鹹~而燒賣同腸粉嘅蝦好大隻又新鮮爽口燒賣嘅肥豬肉唔多麻辣味剛好唔搶喉腸粉係做得最好嘅點心,三種口感層次分明最後食埋個只要餐牌有就會嗌嘅傳統綠豆爽🥹食完之後開開心心行維園~好滿足!
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年近歲晚想去維園行個大運
就喺銅鑼灣搵咗間中菜諗住食點心飲茶
見到呢間咁多好評就決定去試試佢
點知真係同啲評論講嘅一樣咁高質👍🏻

💫酥皮菠蘿叉燒包
💫百花釀竹笙
💫脆脆笑哈哈
💫香煎黃金糕
💫蟹籽麻辣燒賣
💫清心丸綠豆爽

兩個人啱啱好嗌咗六樣嘢攞個好意頭
每款我都覺得做得唔錯😌
上菜速度適中,每樣都維持到熱辣辣咁上枱
叉燒包底部有烘到脆皮
餡有嘅菠蘿同平時嘅唔同
釀竹笙係厚實嘅竹笙加蝦膠
個汁仲加咗少少蛋白~唔會太鹹~
而燒賣同腸粉嘅蝦好大隻又新鮮爽口
燒賣嘅肥豬肉唔多麻辣味剛好唔搶喉
腸粉係做得最好嘅點心,三種口感層次分明
最後食埋個只要餐牌有就會嗌嘅傳統綠豆爽🥹
食完之後開開心心行維園~好滿足!
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DETAILED RATING
Taste
Decor
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Dining Method
Dine In
Spending Per Head
$230 (Lunch)
Level4
153
0
2025-02-02 232 views
今日放假陪媽咪去維園行年宵,行之前醫下肚,又唔想去皇室堡啲酒樓咁嘈,就去登龍街樓上中菜餐廳,貪佢裝修新淨,可以舒舒服服嘆個茶,食少少點心~-呢度嘅茶會用蠟燭一路熱住,唔怕放到凍哂,幾貼心🥰-酥皮菠蘿叉燒包嘅叉燒都幾大粒,皮又有啲酥脆,啱啱熱辣辣整起好好味🤤脆脆笑哈哈有啲似炸両,但入面仲有蝦肉,食落層次好豐富,又脆口又彈牙~-櫻花蝦蘿蔔糕好香蝦米仔味,蘿蔔比例幾好,唔會好粉~麻辣燒賣幾啱我食,辣椒油都唔駛點夠哂辣~🤣-羊肚菌素餃有原隻羊肚菌同切碎咗嘅菇類,味道幾多,唔會因為素食而無乜味~翡翠明珠球望落去以為係綠茶味甜品🤭佢好又心思用竹笙包住,咬落去有啲爽口感覺
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今日放假陪媽咪去維園行年宵,行之前醫下肚,又唔想去皇室堡啲酒樓咁嘈,就去登龍街樓上中菜餐廳,貪佢裝修新淨,可以舒舒服服嘆個茶,食少少點心~
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呢度嘅茶會用蠟燭一路熱住,唔怕放到凍哂,幾貼心🥰
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酥皮菠蘿叉燒包嘅叉燒都幾大粒,皮又有啲酥脆,啱啱熱辣辣整起好好味🤤脆脆笑哈哈有啲似炸両,但入面仲有蝦肉,食落層次好豐富,又脆口又彈牙~
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櫻花蝦蘿蔔糕好香蝦米仔味,蘿蔔比例幾好,唔會好粉~麻辣燒賣幾啱我食,辣椒油都唔駛點夠哂辣~🤣
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羊肚菌素餃有原隻羊肚菌同切碎咗嘅菇類,味道幾多,唔會因為素食而無乜味~翡翠明珠球望落去以為係綠茶味甜品🤭佢好又心思用竹笙包住,咬落去有啲爽口感覺
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Lunch
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207
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2025-01-30 115 views
銅鑼灣高質中菜館🥰飽覽維港景色,十分適合與家人或朋友聚餐!魚翅灌湯餃餃子皮十分透薄包裹著濃郁的湯汁,湯底鮮美,魚翅一絲絲的質感,口感非常有層次。麻辣燒賣燒賣的內餡選用鮮美的肉類,配合椒麻辛辣的調味,很有特色。酥皮菠蘿叉燒包酥皮外層金黃酥脆,內裡的菠蘿包甜香鬆軟,配合那略帶蜜汁香甜的叉燒餡,令人每一口都充滿驚喜。櫻花蝦蘿蔔糕糕體軟糯,帶有蘿蔔的清香,而櫻花蝦更是為整道糕點增添了海洋的鮮味和一點點的脆香,特別在煎得微焦的邊緣,更是增添了風味。脆脆笑哈恰滑溜的腸粉包裹著皮脆一點也不油膩,內裡蝦仁飽滿彈牙,味道鮮美,令人一試難忘。五色糕每層不同口味與顏色,色香味俱全,滿足視覺與味覺的享受。
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銅鑼灣高質中菜館🥰飽覽維港景色,十分適合與家人或朋友聚餐!

魚翅灌湯餃
餃子皮十分透薄包裹著濃郁的湯汁,湯底鮮美,魚翅一絲絲的質感,口感非常有層次。

麻辣燒賣
燒賣的內餡選用鮮美的肉類,配合椒麻辛辣的調味,很有特色。

酥皮菠蘿叉燒包
酥皮外層金黃酥脆,內裡的菠蘿包甜香鬆軟,配合那略帶蜜汁香甜的叉燒餡,令人每一口都充滿驚喜。

櫻花蝦蘿蔔糕
糕體軟糯,帶有蘿蔔的清香,而櫻花蝦更是為整道糕點增添了海洋的鮮味和一點點的脆香,特別在煎得微焦的邊緣,更是增添了風味。

脆脆笑哈恰
滑溜的腸粉包裹著皮脆一點也不油膩,內裡蝦仁飽滿彈牙,味道鮮美,令人一試難忘。

五色糕
每層不同口味與顏色,色香味俱全,滿足視覺與味覺的享受。
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食神黎喇 好味
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美食字典 靚景世一
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Dine In
Level4
735
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2025-01-28 301 views
想揾個靚地方飲茶食點心 可以去銅鑼灣V point嘅張公館🥢餐廳位於29樓 可以180度望到維港景 對靚景有興趣 建議提早打去book定window side坐位🌅ꕥ 脆脆笑哈哈笑哈哈即係蝦 我諗大家都估到🦐腸粉皮包住網絲春卷皮 十分鬆脆 而每件都有2-3件蝦肉 爽口彈牙 係充滿豐富口感嘅點心 ꕥ 櫻花蝦蘿蔔糕蘿蔔糕質感做得比較軟綿 外層裹上櫻花蝦再煎 令效果外脆內軟 亦增添咗香氣🥢ꕥ 魚翅灌湯餃先嚟試下湯汁 用魚肚同瑤柱嚟熬製 好鮮香🐟灌湯餃非常飽滿 原隻大蝦加份量唔少嘅魚翅 矜貴得來亦都真係好好味ꕥ 麻辣燒賣去飲茶必須要有燒賣 今次食特別啲嘅麻辣味🌶️豬肉中帶麻香 唔會好辣 唔太食辣嘅朋友都食到ꕥ 秘製醬乾炒九肚魚河粉九肚魚配炒河都幾新穎 絕對建議大家趁熱食 九肚魚熱辣辣時食 更加能夠食到脆口感 而炒河粉嘅鑊氣亦都一樣🔥調味啱啱好 醎味適中 唔會太油膩
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想揾個靚地方飲茶食點心 可以去銅鑼灣V point嘅張公館🥢餐廳位於29樓 可以180度望到維港景 對靚景有興趣 建議提早打去book定window side坐位🌅
ꕥ 脆脆笑哈哈
笑哈哈即係蝦 我諗大家都估到🦐腸粉皮包住網絲春卷皮 十分鬆脆 而每件都有2-3件蝦肉 爽口彈牙 係充滿豐富口感嘅點心
ꕥ 櫻花蝦蘿蔔糕
蘿蔔糕質感做得比較軟綿 外層裹上櫻花蝦再煎 令效果外脆內軟 亦增添咗香氣🥢
ꕥ 魚翅灌湯餃
先嚟試下湯汁 用魚肚同瑤柱嚟熬製 好鮮香🐟灌湯餃非常飽滿 原隻大蝦加份量唔少嘅魚翅 矜貴得來亦都真係好好味
ꕥ 麻辣燒賣
去飲茶必須要有燒賣 今次食特別啲嘅麻辣味🌶️豬肉中帶麻香 唔會好辣 唔太食辣嘅朋友都食到
ꕥ 秘製醬乾炒九肚魚河粉
九肚魚配炒河都幾新穎 絕對建議大家趁熱食 九肚魚熱辣辣時食 更加能夠食到脆口感 而炒河粉嘅鑊氣亦都一樣🔥調味啱啱好 醎味適中 唔會太油膩
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2025-01-27 410 views
要過年啦,家姐話請我食好嘢,book咗哩間高檔中餐廳。餐廳裝修得古香古色,今日晚市full曬,好旺。一座低會送上兩小碟小食,藠頭酸脆爽口,花生酥脆好味。茶壺會用蠟燭護住溫度,幾有心。鐵板西班牙叉燒,叉燒好大一件,用鐵板裝可以一直keep到溫度。叉燒肥瘦均勻,入口微甜伴有少少焦香。肉質軟嫩唔柴,底下花生用鹵水煲制過,食落鹹香軟糯。香炸蝦棗,蝦肉錘打做成丸子,再落油炸。蝦棗表皮焦脆,內裡鮮甜彈牙,再點埋搭配嘅酸甜醬汁,食完一個好飽肚。豬油渣大地魚粒炒菜芯苗,用大火爆炒菜芯,炒得好有鑊氣。菜芯鮮甜脆口,再加埋豬油香味,好味。櫻花蝦脆米海蝦炒飯,配料好豐富,有蝦仁,帶子,菜芯等,最得意係落入鍋巴同櫻花蝦。飯炒得粒粒分明,海鮮增加咗鮮味,鍋巴豐富咗口感。生磨蛋白杏仁茶,用個荷花碗裝住,好靚。杏仁味道好香濃,飲落唔會好甜,反而好清爽。下麵仲搭配埋少少杏仁凍,甜品黎講好滿足。
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要過年啦,家姐話請我食好嘢,book咗哩間高檔中餐廳。餐廳裝修得古香古色,今日晚市full曬,好旺
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一座低會送上兩小碟小食,藠頭酸脆爽口,花生酥脆好味。茶壺會用蠟燭護住溫度,幾有心
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鐵板西班牙叉燒,叉燒好大一件,用鐵板裝可以一直keep到溫度。叉燒肥瘦均勻,入口微甜伴有少少焦香。肉質軟嫩唔柴,底下花生用鹵水煲制過,食落鹹香軟糯
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香炸蝦棗,蝦肉錘打做成丸子,再落油炸。蝦棗表皮焦脆,內裡鮮甜彈牙,再點埋搭配嘅酸甜醬汁,食完一個好飽肚
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豬油渣大地魚粒炒菜芯苗,用大火爆炒菜芯,炒得好有鑊氣。菜芯鮮甜脆口,再加埋豬油香味,好味
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櫻花蝦脆米海蝦炒飯,配料好豐富,有蝦仁,帶子,菜芯等,最得意係落入鍋巴同櫻花蝦。飯炒得粒粒分明,海鮮增加咗鮮味,鍋巴豐富咗口感
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生磨蛋白杏仁茶,用個荷花碗裝住,好靚。杏仁味道好香濃,飲落唔會好甜,反而好清爽。下麵仲搭配埋少少杏仁凍,甜品黎講好滿足
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Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$500 (Dinner)
Recommended Dishes
  • 鐵板西班牙叉燒
  • 櫻花蝦脆米海蝦炒飯
Level4
355
1
餐館位於銅鑼灣V Point 29樓唔好睇佢成幢都係商廈但入面好幾層都係食肆嚟㗎 真係走晒寶😅⁡上到去一入大廳位置已經WOW😱真係唔上唔知道 原來望晒成個維港景🏙️環境開揚 座位飯桌都非常闊落舒服😌典雅嘅設計風格好relax 員工服務態度好👍🏻今晚同朋友喺呢間餐廳醫肚,試咗幾款抵食又有特色嘅餸菜,份量啱啱好,味道仲幾出色✨1️⃣ 香炸蝦棗🦐✨$108呢道菜炸得香脆,蝦膠彈牙,入口有濃郁嘅蝦味,完全無油膩感。蘸少少甜酸醬,味道即刻升級,食完真係有返工夫!👍 值得一試2️⃣ 羊肚菌松茸竹笙花膠燉湯🍲🥢 $98一上枱就聞到陣陣嘅濃香,湯底用料十足,羊肚菌同花膠食落口感好實在,仲有陣陣竹笙嘅清香。呢碗湯飲落真係滋補又暖胃,冬天飲一流🔥 3️⃣ 新加坡胡椒蟹爪粉絲煲 🦀🍜 $268呢煲嘢真係全晚嘅焦點!蟹鉗肉質鮮甜,胡椒味啱啱好,唔會太辣。粉絲吸收晒蟹汁同胡椒香,底部仲有微微焦香,好正🙌唯一缺點係價錢稍貴,但質素對得住個價錢💰 4️⃣ 豉油渣大地魚粒炒菜鬆苗🌿🐟$188呢道菜清新又帶少少鹹香,豉油渣同大地魚粒嘅搭配好特別,唔會太鹹,菜鬆苗爽口又唔會老,食落好有層次感,係一道清新嘅配菜🌱 茶&小食 ☕ $40
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餐館位於銅鑼灣V Point 29樓
唔好睇佢成幢都係商廈
但入面好幾層都係食肆嚟㗎 真係走晒寶😅

上到去一入大廳位置已經WOW😱
真係唔上唔知道 原來望晒成個維港景🏙️
環境開揚 座位飯桌都非常闊落舒服😌
典雅嘅設計風格好relax 員工服務態度好👍🏻

今晚同朋友喺呢間餐廳醫肚,試咗幾款抵食又有特色嘅餸菜,份量啱啱好,味道仲幾出色✨

1️⃣ 香炸蝦棗🦐✨$108
呢道菜炸得香脆,蝦膠彈牙,入口有濃郁嘅蝦味,完全無油膩感。蘸少少甜酸醬,味道即刻升級,食完真係有返工夫!👍 值得一試

2️⃣ 羊肚菌松茸竹笙花膠燉湯🍲🥢 $98
一上枱就聞到陣陣嘅濃香,湯底用料十足,羊肚菌同花膠食落口感好實在,仲有陣陣竹笙嘅清香。呢碗湯飲落真係滋補又暖胃,冬天飲一流🔥

3️⃣ 新加坡胡椒蟹爪粉絲煲 🦀🍜 $268
呢煲嘢真係全晚嘅焦點!蟹鉗肉質鮮甜,胡椒味啱啱好,唔會太辣。粉絲吸收晒蟹汁同胡椒香,底部仲有微微焦香,好正🙌唯一缺點係價錢稍貴,但質素對得住個價錢💰

4️⃣ 豉油渣大地魚粒炒菜鬆苗🌿🐟$188
呢道菜清新又帶少少鹹香,豉油渣同大地魚粒嘅搭配好特別,唔會太鹹,菜鬆苗爽口又唔會老,食落好有層次感,係一道清新嘅配菜🌱

茶&小食 ☕ $40/位
茶味夠濃,解膩一流,小食雖然簡單,但整體感覺增添咗幾分精緻感。

今日呢幾道菜整體水準高,餐廳擺盤都幾靚,服務又唔錯,係朋友聚會或一家大細食飯嘅好選擇。推介蟹爪粉絲煲同羊肚菌燉湯,絕對唔會失望 #高質中菜 #必食推介

📍張公館 (銅鑼灣)
銅鑼灣登龍街18號V Point 29樓
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DETAILED RATING
Taste
Decor
Service
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Value
Date of Visit
2025-01-08
Waiting Time
5 Minutes (Dine In)
Type of Meal
Dinner
Level4
2025-01-24 411 views
銅鑼灣是很多食肆集中的地方,而這棟以食肆為主的商廈,內藏很多高級食肆,今晚又來到這裏。羊肚菌松茸竹笙花菇燉湯/位$98,材料豐富,味道鮮甜,喝得出是經過長時間熬製的燉湯。香炸蝦棗$108,雖然叫蝦做,不過做法和潮州的有點出入,反而覺得是蝦丸貼切些,因為爽口彈牙,不過附上的醬汁,酸酸甜甜,又是潮州的蝦棗專用的醬汁。豬油渣大地魚粒炒菜蕊苗$188,菜心苗軟硬適中,大地魚香脆可口,用豬油渣來炒菜非常有特色。上湯牛油人蝦球煎脆米粉底/例$268,蝦球沾上濃濃的牛油和上湯香味,將米粉底淋上醬汁,香脆之餘,又多了一份層次感,整個組合記邪惡又美味。
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銅鑼灣是很多食肆集中的地方,而這棟以食肆為主的商廈,內藏很多高級食肆,今晚又來到這裏。
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羊肚菌松茸竹笙花菇燉湯/位$98,材料豐富,味道鮮甜,喝得出是經過長時間熬製的燉湯。
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香炸蝦棗$108,雖然叫蝦做,不過做法和潮州的有點出入,反而覺得是蝦丸貼切些,因為爽口彈牙,不過附上的醬汁,酸酸甜甜,又是潮州的蝦棗專用的醬汁。
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豬油渣大地魚粒炒菜蕊苗$188,菜心苗軟硬適中,大地魚香脆可口,用豬油渣來炒菜非常有特色。
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上湯牛油人蝦球煎脆米粉底/例$268,蝦球沾上濃濃的牛油和上湯香味,將米粉底淋上醬汁,香脆之餘,又多了一份層次感,整個組合記邪惡又美味。
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DETAILED RATING
Taste
Decor
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Value
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Dine In
Level4
653
0
2025-01-23 379 views
✨鐵板西班牙黑毛豬叉燒點左半份 上枱時先加入醬汁 香味撲鼻黑毛豬叉燒 幾厚切 肥瘦適中 肉質結實帶爽口感軟腍 調味偏淡 味道帶少少蜜甜✨花雕蛋白蒸蝦球蝦球鮮味爽脆 蒸蛋白滑溜 花雕味道清香 配搭好夾✨潮式煎墨斗卵粿係潮汕特色美食 類似煎墨魚餅帶墨魚鮮味 爽口彈牙 ✨上湯千層浸時蔬千層豆腐 豆味香濃 層次豐富 菜心翠綠 清甜爽脆 份量唔少總結:食物可以 菜式選擇多環境可以 地方唔算大 但都算好坐景觀開陽 擁有維港靚景 絕對係加分位服務正常 價錢可以
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✨鐵板西班牙黑毛豬叉燒
點左半份 上枱時先加入醬汁 香味撲鼻
黑毛豬叉燒 幾厚切 肥瘦適中 肉質結實帶爽
口感軟腍 調味偏淡 味道帶少少蜜甜
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✨花雕蛋白蒸蝦球
蝦球鮮味爽脆 蒸蛋白滑溜
花雕味道清香 配搭好夾
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✨潮式煎墨斗卵粿
係潮汕特色美食 類似煎墨魚餅
帶墨魚鮮味 爽口彈牙
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✨上湯千層浸時蔬
千層豆腐 豆味香濃 層次豐富
菜心翠綠 清甜爽脆 份量唔少
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總結:食物可以 菜式選擇多
環境可以 地方唔算大 但都算好坐
景觀開陽 擁有維港靚景 絕對係加分位
服務正常 價錢可以
(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
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Level4
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2025-01-23 419 views
今日放假特意過海去張公館嘆茶,高處望維港景 確實寫意。先來一壺普洱, 張公館的普洱質素不是一般貨式,入口順滑,有別坊間的苦澀 鞋口感覺。▶️ 百花釀竹笙蝦膠爽口彈牙, 用竹笙做外層,口感豐富, 清清地的點心。▶️ 脆脆笑哈哈上枱時以為係炸兩,但原來係腸粉包咗少量脆脆 內有蝦肉 非常爽口,口感層次豐富,調味剛好,非常推薦。▶️ 酥皮菠蘿叉燒包香甜外皮包住微鹹嘅叉燒 皮薄鬆軟 鹹甜鹹甜,過癮。▶️ 香煎黃金糕淡淡椰汁味 勝在不過甜,煙煙韌韌的。▶️ 桂花五色糕賣相吸引 色彩繽紛, 入口有輕輕的桂花香,椰汁味較濃 螞蟻人表示滿意。星期日午市爆滿,記得要預先訂枱哦。
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今日放假特意過海去張公館嘆茶,高處望維港景 確實寫意。

先來一壺普洱, 張公館的普洱質素不是一般貨式,入口順滑,有別坊間的苦澀 鞋口感覺。

▶️ 百花釀竹笙
蝦膠爽口彈牙, 用竹笙做外層,口感豐富, 清清地的點心。
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▶️ 脆脆笑哈哈
上枱時以為係炸兩,但原來係腸粉包咗少量脆脆 內有蝦肉 非常爽口,口感層次豐富,調味剛好,非常推薦。
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▶️ 酥皮菠蘿叉燒包
香甜外皮包住微鹹嘅叉燒 皮薄鬆軟 鹹甜鹹甜,過癮。
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▶️ 香煎黃金糕
淡淡椰汁味 勝在不過甜,煙煙韌韌的。
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▶️ 桂花五色糕
賣相吸引 色彩繽紛, 入口有輕輕的桂花香,椰汁味較濃 螞蟻人表示滿意。
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星期日午市爆滿,記得要預先訂枱哦。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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🍽️食物方面: 🐷鐵板西班牙叉燒💲168超香 色靚 上台前會燒一燒有一兩嚿有燶邊 半肥瘦🦐上湯牛油大蝦球煎脆米粉底💲268大粒彈牙 個湯都好好飲🦀蟹粉扒豆腐💲238比例5:5 調味啱啱好🫚沙薑豬手💲108好夠凍 細細嚿方便食 🥚生磨蛋白杏仁茶💲48真材實料 冇怪味🌈桂花五色糕💲58每層分明 食到個味🌼菊花茶💲20 煮焗一陣先🐟小食💲40炸魚仔超酥脆 好食到想買走📷打卡方面:海景+銀行🏦🔈環境方面: 有啲燈籠仔Staff會幫手斟茶💬其他資訊: 張公館 @cheungkungkoon 📍銅鑼灣登龍街18號V Point 29樓💰收+1, 人均💲522
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🍽️食物方面:
🐷鐵板西班牙叉燒💲168
超香 色靚 上台前會燒一燒
有一兩嚿有燶邊 半肥瘦

🦐上湯牛油大蝦球煎脆米粉底💲268
大粒彈牙 個湯都好好飲

🦀蟹粉扒豆腐💲238
比例5:5 調味啱啱好

🫚沙薑豬手💲108
好夠凍 細細嚿方便食

🥚生磨蛋白杏仁茶💲48
真材實料 冇怪味

🌈桂花五色糕💲58
每層分明 食到個味

🌼菊花茶💲20 煮焗一陣先

🐟小食💲40
炸魚仔超酥脆 好食到想買走

📷打卡方面:
海景+銀行🏦

🔈環境方面:
有啲燈籠仔
Staff會幫手斟茶

💬其他資訊:
張公館 @cheungkungkoon
📍銅鑼灣登龍街18號V Point 29樓
💰收+1, 人均💲522
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17 views
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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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餐廳:張公館地點:銅鑼灣登龍街菜式:粵菜餐牌:頭盤,湯類,鮑翅燕窩,燒味,海鮮,小菜,四川風味,蔬菜,飯麵類,甜品,飲品等等。一坐低就已經有前菜兩碟,分別係炸花生魚仔同酸堯頭,好香口開胃。每小碟$20。茶位每位$20,茶壺用蠟燭暖住。鐵板西班牙豚肉叉燒 半份 $168 另加一鐵板西班牙豚肉叉燒果然係鐵板上枱,臨上枱之前先淋上醬汁,即刻聽到吱吱聲。叉燒一客5件,大大件!伴有唔少豆。叉燒瘦中帶肥,好淋,夠厚切又有質感,味道甜甜地,好味。香炸蝦棗 $108 另加一香炸蝦棗一客四件,肉質彈牙,味道唔錯,入面有好香既芫荽味,配另上蜜糖汁味道甜甜地,好好味。伴有少少黑醋沙律解膩。羊肚菌松茸竹笙花菇燉湯 $98 另加一燉湯個湯好清,聞到同飲到非常香菇味,入面真材實料,有羊肚菌、松茸、竹笙、花菇同菜膽,仲有少少乾瑤柱,健康養身秋冬之選。蟹粉扒時蔬 $268 另加一呢個蟹粉扒時蔬係秋冬推介之一,新鮮嫩綠豆苗加有好多橙色蟹粉,蟹粉夾豆苗好好味。桂花五色糕 $58 另加一桂花五色糕賣相出色,明顯見到五層,介紹由上至下分別係桂花,木瓜,士多啤梨,芒果同椰汁。食落係清爽而帶多重味道,先有桂花香,然後有芒果同椰汁
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餐廳:張公館
地點:銅鑼灣登龍街
菜式:粵菜
餐牌:頭盤,湯類,鮑翅燕窩,燒味,海鮮,小菜,四川風味,蔬菜,飯麵類,甜品,飲品等等。
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8 likes
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一坐低就已經有前菜兩碟,分別係炸花生魚仔同酸堯頭,好香口開胃。每小碟$20。茶位每位$20,茶壺用蠟燭暖住。
前菜
$40
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鐵板西班牙豚肉叉燒 半份 $168 另加一
鐵板西班牙豚肉叉燒 半份
$168
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鐵板西班牙豚肉叉燒果然係鐵板上枱,臨上枱之前先淋上醬汁,即刻聽到吱吱聲。叉燒一客5件,大大件!伴有唔少豆。叉燒瘦中帶肥,好淋,夠厚切又有質感,味道甜甜地,好味。
香炸蝦棗
$108
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香炸蝦棗 $108 另加一

香炸蝦棗一客四件,肉質彈牙,味道唔錯,入面有好香既芫荽味,配另上蜜糖汁味道甜甜地,好好味。伴有少少黑醋沙律解膩。
羊肚菌松茸竹笙花菇燉湯
$98
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羊肚菌松茸竹笙花菇燉湯 $98 另加一
羊肚菌松茸竹笙花菇燉湯
$98
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燉湯個湯好清,聞到同飲到非常香菇味,入面真材實料,有羊肚菌、松茸、竹笙、花菇同菜膽,仲有少少乾瑤柱,健康養身秋冬之選。
蟹粉扒時蔬
$268
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蟹粉扒時蔬 $268 另加一

呢個蟹粉扒時蔬係秋冬推介之一,新鮮嫩綠豆苗加有好多橙色蟹粉,蟹粉夾豆苗好好味。
桂花五色糕
$58
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桂花五色糕 $58 另加一
桂花五色糕
$58
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桂花五色糕賣相出色,明顯見到五層,介紹由上至下分別係桂花,木瓜,士多啤梨,芒果同椰汁。食落係清爽而帶多重味道,先有桂花香,然後有芒果同椰汁甜味,而且食到爽脆果肉!
生磨蛋白杏仁茶
$48
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生磨蛋白杏仁茶 $48 另加一
生磨蛋白杏仁茶
$48
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生磨蛋白杏仁茶係招牌,用有蓋燉盅上枱。杏仁茶香滑味道唔假,而好多滑溜蛋白係底,甜度適中。
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總括而言,食物質素不俗。餐廳裝修高檔,有開揚景致,今晚仲見到浪漫日落。態度良好,上菜收碟快捷。食物質素唔錯,適合商務同友人飯局。
(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
2025-01-18
Dining Method
Dine In
Spending Per Head
$455 (Dinner)
Recommended Dishes
前菜
$ 40
鐵板西班牙豚肉叉燒 半份
$ 168
香炸蝦棗
$ 108
羊肚菌松茸竹笙花菇燉湯
$ 98
羊肚菌松茸竹笙花菇燉湯
$ 98
蟹粉扒時蔬
$ 268
桂花五色糕
$ 58
桂花五色糕
$ 58
生磨蛋白杏仁茶
$ 48
生磨蛋白杏仁茶
$ 48
Level2
27
0
2025-01-16 568 views
秋冬係食蟹最好既季節,每年9-12月係蟹肉最肥美既時間。上個月同屋企人去張公館做節食飯,餐廳環境一流,唔會好嘈,又可以望到維港夜景。裝修高級雅緻。見到佢有個蟹粉宴,有幾款蟹粉菜色,當然要試吓啦。蟹粉小籠包:皮薄餡大,一口咬落去爆汁,滿滿蟹油香味,肉味都夠鮮味。蟹粉扒時蔬:大量蟹粉配菠菜,夠哂足料,菠菜鮮甜,配埋大量蟹粉,夾埋一齊食啱啱好。蟹粉伴稻庭麵:相對蟹味冇咁濃,而且一凍咗啲面就糊成一團,如果點呢個麵一定要趁食羊肚菌松茸竹笙花菇燉湯:原盅燉湯既好處就係營養唔會被煲走,亦可以保留食材嘅原汁原味。成盅湯味道岩岩好,唔會好似味精湯,用料都十足。香炸蝦棗:炸得酥脆,口感亦彈牙,但相對其他菜式就比較平平無奇。
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秋冬係食蟹最好既季節,每年9-12月係蟹肉最肥美既時間。上個月同屋企人去張公館做節食飯,餐廳環境一流,唔會好嘈,又可以望到維港夜景。裝修高級雅緻。
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見到佢有個蟹粉宴,有幾款蟹粉菜色,當然要試吓啦。
蟹粉小籠包:皮薄餡大,一口咬落去爆汁,滿滿蟹油香味,肉味都夠鮮味。
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蟹粉扒時蔬:大量蟹粉配菠菜,夠哂足料,菠菜鮮甜,配埋大量蟹粉,夾埋一齊食啱啱好。
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蟹粉伴稻庭麵:相對蟹味冇咁濃,而且一凍咗啲面就糊成一團,如果點呢個麵一定要趁食
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羊肚菌松茸竹笙花菇燉湯:原盅燉湯既好處就係營養唔會被煲走,亦可以保留食材嘅原汁原味。成盅湯味道岩岩好,唔會好似味精湯,用料都十足。
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香炸蝦棗:炸得酥脆,口感亦彈牙,但相對其他菜式就比較平平無奇。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
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Decor
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