45
14
2
Level4
午膳時間與同事在公司附近四處闖蕩,即興在大發茶餐廳享用午膳。從門面及廚窗往內看,不難發現餐廳是一間傳統潮式打冷店。下層裝潢較為光猛,上層閣樓則略簡陋。 雖然餐廳是潮式打冷店,但在午市繁忙的時段,還是會變身成一般茶記,主推一眾碟頭客飯。 在主食送來前,每位食客均會送上一碗例湯。這碗紅蘿蔔瘦肉湯,用上的紅蘿蔔味道挺甜,味道落在湯汁上亦有不俗的效果。 主食鮮茄豬扒餐肉飯,賣相普通,飯底略為濕軟。豬扒鬆軟口感合理,餐肉選材屬下價貨式,不太欣賞。散點一碟鹵水鵝片一嚐潮食手藝,水準明顯比客飯高很多。鵝片雖有一定厚度,但無礙其軟嫩口感。味道方面,鵝肉本味香濃,鹵水足味得來又不會過於霸道。整體評分不俗。一間餐廳的菜肴總有優劣長短,整體美味評分很視乎食客能否點上餐廳的推介菜式。以大發茶餐廳為例,明顯打冷潮食的水準較有保證,大家記緊擇優而食呀!
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午膳時間與同事在公司附近四處闖蕩,即興在大發茶餐廳享用午膳。從門面及廚窗往內看,不難發現餐廳是一間傳統潮式打冷店。下層裝潢較為光猛,上層閣樓則略簡陋。

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雖然餐廳是潮式打冷店,但在午市繁忙的時段,還是會變身成一般茶記,主推一眾碟頭客飯。
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在主食送來前,每位食客均會送上一碗例湯。這碗紅蘿蔔瘦肉湯,用上的紅蘿蔔味道挺甜,味道落在湯汁上亦有不俗的效果。
紅蘿蔔瘦肉湯
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主食鮮茄豬扒餐肉飯,賣相普通,飯底略為濕軟。豬扒鬆軟口感合理,餐肉選材屬下價貨式,不太欣賞。
鮮茄豬扒餐肉飯
$48
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0 comments
散點一碟鹵水鵝片一嚐潮食手藝,水準明顯比客飯高很多。鵝片雖有一定厚度,但無礙其軟嫩口感。味道方面,鵝肉本味香濃,鹵水足味得來又不會過於霸道。整體評分不俗。
鹵水鵝片
$98
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一間餐廳的菜肴總有優劣長短,整體美味評分很視乎食客能否點上餐廳的推介菜式。以大發茶餐廳為例,明顯打冷潮食的水準較有保證,大家記緊擇優而食呀!

[9/12/2016; Fri]
Other Info. : Follow me on Facebook: www.facebook.com/vcyblog
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-12-09
Dining Method
Dine In
Spending Per Head
$85 (Lunch)
Recommended Dishes
鹵水鵝片
$ 98
Level1
1
0
2016-12-09 123 views
Ordered the oyster cabbage beef congee. It came out super watered down, looking like boiled rice in a soup of oyster. Did not taste good.
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Ordered the oyster cabbage beef congee. It came out super watered down, looking like boiled rice in a soup of oyster. Did not taste good.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-12-09
Dining Method
Dine In
Spending Per Head
$40 (Breakfast)
Level4
2016-12-04 213 views
Restaurants are thriving in Wanchai, and people are not deserting the area after work.There are so many new and modern restaurants popping up that old ones are slowly disappearing away like Prawn noodle shop and Charlies place.I visited 大發茶餐廳 in 2011 where it was filled with regular diners who would give fresh faces a death stare when you went it.All that has changed and it seems they are in competition with new restaurants nearby in the weekends and evenings.I went on a Sunday when it was quiet
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Restaurants are thriving in Wanchai, and people are not deserting the area after work.

There are so many new and modern restaurants popping up that old ones are slowly disappearing away like Prawn noodle shop and Charlies place.

I visited 大發茶餐廳 in 2011 where it was filled with regular diners who would give fresh faces a death stare when you went it.

All that has changed and it seems they are in competition with new restaurants nearby in the weekends and evenings.

I went on a Sunday when it was quieter.

To my surprise they now have an English menu.
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Ordered my favourite blood curds and two other dishes which I have not tried before, 

I wanted to order the salt and pepper white baits again but I didn't.
+++++

Blood curds:
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Compared to the blood curds served a few years ago, they were not so oily this time with less garlic and chili but still delicious.

+++++++++++++
Lemon chicken:
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You can evidently see two colours, a lighter piece (bottom)  and a dark one (top).

The lighter one is obviously fresh and the darker one was fried twice or from yesterday which should be crispier and it was.

Anyway, it was surprisingly delicious because the lemon sauce was tart enough and not cloyingly sweet.
[From observation in UK, Chinese Takeaways will normally mix fresh and old Lemon chicken so that you don't serve a customer all the old stuff and plus it won't taste nice so they won't come back.]

+++++++++

Salted fish and preserved veg pork patties:
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The patties looked dry but they were not and the salted fish in the patties were really delicious.
+++++++

Visits in 2011 and 2012.

23/7/2011

https://www.openrice.com/zh/hongkong/review/wickedly-yummy-fried-salt-and-pepper-whitebait-e2183825

2012

https://www.openrice.com/en/hongkong/review/blood-curds-and-squids-dat-fat-restaurant-e2268512
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
694
3
2016-12-04 152 views
大王東街附近是灣仔的美食天堂吧。什麼菜式都能在這裏找得到!有一間很知名的酒樓,也有幾間高級西餐廳,還有墨西哥菜應有盡有!但這裏還有幾間特別的老香港餐廳,這天就和朋友來這裏打個冷,就是這間看起來絕不起眼,小菜卻令人覺得心服口服的大發大發,絕對是舊式茶餐廳的表表者,餐牌還有很多是手寫的,牆上的餐牌都是有很多還是用手寫,只看到幾張比較新的由啤酒公司贊助的poster,就是這麼簡單,外貌仍然保留着80年代的風格,反而卻令我覺得這裏是臥虎藏龍。點了一個滷水拼盤,份量絕對不少,有大腸,雞神,紅腸,鵝翼,豬耳仔等等應有盡有。底下配上豆腐索汁,這個份量絕對是足三四人食,被味道濃郁的滷水卓過,滷水的香味停留在每一種滷味中。10分美味精彩。至於為何我會說這裏是臥虎藏龍啦,就是這裏的炒功非常出色!由我點的這個南乳炸雞開始。那種乾身的口感,還有帶出點點的南乳香味,再配合炸完後外脆內軟的雞肉,吃完全碟都不留有一滴油份,比起韓式炸雞更加出色!完全吃得到廚師的功夫!這還未完啦我們點了這個小炒王!小炒王分量十足,除了常見的蝦乾,腰果,魷魚等等還特別配上了新鮮蝦,炒得很有鑊氣,已經越來越少見到有如此鑊氣和質素的小炒王。
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大王東街附近是灣仔的美食天堂吧。什麼菜式都能在這裏找得到!有一間很知名的酒樓,也有幾間高級西餐廳,還有墨西哥菜應有盡有!但這裏還有幾間特別的老香港餐廳,這天就和朋友來這裏打個冷,就是這間看起來絕不起眼,小菜卻令人覺得心服口服的大發

大發,絕對是舊式茶餐廳的表表者,餐牌還有很多是手寫的,牆上的餐牌都是有很多還是用手寫,只看到幾張比較新的由啤酒公司贊助的poster,就是這麼簡單,外貌仍然保留着80年代的風格,反而卻令我覺得這裏是臥虎藏龍。
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點了一個滷水拼盤,份量絕對不少,有大腸,雞神,紅腸,鵝翼,豬耳仔等等應有盡有。底下配上豆腐索汁,這個份量絕對是足三四人食,被味道濃郁的滷水卓過,滷水的香味停留在每一種滷味中。10分美味精彩。
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至於為何我會說這裏是臥虎藏龍啦,就是這裏的炒功非常出色!由我點的這個南乳炸雞開始。那種乾身的口感,還有帶出點點的南乳香味,再配合炸完後外脆內軟的雞肉,吃完全碟都不留有一滴油份,比起韓式炸雞更加出色!
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完全吃得到廚師的功夫!這還未完啦我們點了這個小炒王!
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小炒王分量十足,除了常見的蝦乾,腰果,魷魚等等還特別配上了新鮮蝦,炒得很有鑊氣,已經越來越少見到有如此鑊氣和質素的小炒王。且價格實惠,很驚喜。

鑊氣這個東西,如感情一樣越來越少見,我們同樣可以找到一碟小炒王,但是能感受到鑊氣這件事的機會越來越少,我說臥虎藏龍這型容絕對沒有錯。話你和我一樣喜歡吃這種無形的鑊氣感,不妨晚上來到這個大王東街,感受這種虛無飄渺的質感。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
  • 南乳炸雞
Level4
110
0
2016-12-04 322 views
大發茶餐廳 G/F, 6 Tai Wong St East,, Wan Chai 和阿媽撐枱腳食晚飯,在灣仔JResidence附近覓食。 走過見茶餐廳有潮洲打冷的鵝片,現在有鵝片的地方不多,要入去試一下了。 首先鋪頭裝修真是有點舊了,懷舊和舊是不同的哩,建議店主可加些懷舊。但懷舊也可以很新的,像喜鳳冰室,可作參考。 其次是餐具,可否轉用白色?紅色膠是很奇怪的,像在學生或工業年代的飯堂,現在白色膠也可以像瓷一樣咁靚。 有56元及48元餐,應該也可以的,但阿媽大人想食鵝,叫了一客鵝片98元,及菜芯班球82元,再加潮洲粥及飯各一。 先說鵝片,他們用芽菜做底,和一般用花生不同。味道是要贊的,真的連芽菜,豆腐也食完,何況是鵝片哩!必試 潮洲粥剛剛好,水和米的份量。飯也恰到好處。 菜芯班球的菜芯又綠又甜,少有的新鮮好味道,阿媽話是火喉鑊氣夠。魚則較一般,沒有咬口,我想是材料的原故了,因為炒工是好的,配菜也很香口。 看見48和56元餐,下次行過可以再試試的。
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大發茶餐廳

G/F, 6 Tai Wong St East,, Wan Chai

和阿媽撐枱腳食晚飯,在灣仔JResidence附近覓食。

走過見茶餐廳有潮洲打冷的鵝片,現在有鵝片的地方不多,要入去試一下了。

首先鋪頭裝修真是有點舊了,懷舊和舊是不同的哩,建議店主可加些懷舊。但懷舊也可以很新的,像喜鳳冰室,可作參考。

其次是餐具,可否轉用白色?紅色膠是很奇怪的,像在學生或工業年代的飯堂,現在白色膠也可以像瓷一樣咁靚。

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有56元及48元餐,應該也可以的,但阿媽大人想食鵝,叫了一客鵝片98元,及菜芯班球82元,再加潮洲粥及飯各一。

先說鵝片,他們用芽菜做底,和一般用花生不同。味道是要贊的,真的連芽菜,豆腐也食完,何況是鵝片哩!必試

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潮洲粥剛剛好,水和米的份量。飯也恰到好處。

菜芯班球的菜芯又綠又甜,少有的新鮮好味道,阿媽話是火喉鑊氣夠。魚則較一般,沒有咬口,我想是材料的原故了,因為炒工是好的,配菜也很香口。

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看見48和56元餐,下次行過可以再試試的。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-11-21
Waiting Time
5 Minutes (Dine In)
Spending Per Head
$100 (Dinner)
Recommended Dishes
  • 鵝片
Level6
2016-12-02 1288 views
尋日冇帶溫暖牌飯盒返工,因為諗住去嘆杯免費聖誕帽咖啡做午餐,點知中午未到已收到靚仔經理來電,話啱啱見完客,沿路經過「大發茶餐廳」買咗碗蠔仔粥,但份量太多佢一個人食唔哂要小肥幫拖。貴為XO仔o既忠實讀者,靚仔經理深知細佬一定會為蠔仔粥寫下食評,除咗幫忙拍下以上門面照片兼做外賣仔之外,仲好有心地攞埋份外賣餐單返黎俾小肥參考添,認真唔話得。肉碎蠔仔粥($48/小;$68/大):肉碎蠔仔粥有大有小,唔係好大食o既靚仔經理就點咗個小,真係估唔到有成兩大碗之多,唔怪得知要請XO仔食晏啦!兩碗蠔仔粥同屬勁量級,米粒、肉碎、蠔仔各食材不但量足,蠔仔更加係肥美潤滑,肉碎亦為甜嫩美味,粥品整體鮮味香濃,$48可真謂大碗夾抵食!
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尋日冇帶溫暖牌飯盒返工,因為諗住去嘆杯免費聖誕帽咖啡做午餐,點知中午未到已收到靚仔經理來電,話啱啱見完客,沿路經過「大發茶餐廳」買咗碗蠔仔粥,但份量太多佢一個人食唔哂要小肥幫拖
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肉碎蠔仔粥
$48
53 views
1 likes
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貴為XO仔o既忠實讀者,靚仔經理深知細佬一定會為蠔仔粥寫下食評,除咗幫忙拍下以上門面照片兼做外賣仔之外,仲好有心地攞埋份外賣餐單返黎俾小肥參考添,認真唔話得
364 views
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1 likes
0 comments
377 views
2 likes
0 comments
344 views
1 likes
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肉碎蠔仔粥($48/小;$68/大):肉碎蠔仔粥有大有小,唔係好大食o既靚仔經理就點咗個小,真係估唔到有成兩大碗之多
,唔怪得知要請XO仔食晏啦!
235 views
1 likes
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肉碎蠔仔粥
$48
55 views
1 likes
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兩碗蠔仔粥同屬勁量級,米粒肉碎蠔仔各食材不但量足,蠔仔更加係肥美潤滑,肉碎亦為甜嫩美味,粥品整體鮮味香濃,$48可真謂大碗夾抵食
肉碎蠔仔粥
$48
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肉碎蠔仔粥
$48
28 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.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-12-01
Dining Method
TakeAway
Spending Per Head
$48 (Lunch)
Recommended Dishes
肉碎蠔仔粥
$ 48
肉碎蠔仔粥
$ 48
肉碎蠔仔粥
$ 48
肉碎蠔仔粥
$ 48
Level4
395
0
椰汁葡國雞飯 $48 豆腐龍脷球飯 $48 Served hot and vibrant-looking, both plates were executed on spot! Some authentic taste of '鑊氣' in Hong Kong! Would be back for more! 
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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
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
  • 豆腐龍脷球飯
  • 椰汁葡國雞飯
Level4
285
1
2016-12-02 133 views
為準備聖誕的活動,今天很早的時間便來到灣仔搜索一下精緻的餐廳。 因為時間尚早,所以來到這間老字號的茶餐廳吃過早餐。原來這間老字號港式茶餐廳經已有 27 年歷史,我心想吃的不是什麼矜貴的食材和味道,而是大眾化老香港的情懷。常餐($42)沙爹牛肉公仔麵這種家常便飯雖然比不上什麼山珍海味,但價亦很大眾化。 沙爹牛肉紅紅的,滿是沙嗲的味道,麵底用上家傳戶曉的 出前一丁,不是一般茶餐廳的大光餐。調味粉和麻油也是自己添加的,味道可隨自己的喜好調節。火腿奄列牛油多士呈濃黃色的,雖比較乾身,但蛋香味豐富,沒有任何添加或加水沖淡。凍檸茶就不多加描述了。午飯的時候人客人數目開始增長大家也是三五成群來吃的, 勤勞 熱情 默默耕耘 我想這就是我們香港人傳統的本地文化了。
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為準備聖誕的活動,今天很早的時間便來到灣仔搜索一下精緻的餐廳。 因為時間尚早,所以來到這間老字號的茶餐廳吃過早餐。原來這間老字號港式茶餐廳經已有 27 年歷史,我心想吃的不是什麼矜貴的食材和味道,而是大眾化老香港的情懷。
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常餐
$42
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常餐($42)

沙爹牛肉公仔麵這種家常便飯雖然比不上什麼山珍海味,但價亦很大眾化。 沙爹牛肉紅紅的,滿是沙嗲的味道,麵底用上家傳戶曉的 出前一丁,不是一般茶餐廳的大光餐。調味粉和麻油也是自己添加的,味道可隨自己的喜好調節。
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火腿奄列牛油多士呈濃黃色的,雖比較乾身,但蛋香味豐富,沒有任何添加或加水沖淡。
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凍檸茶就不多加描述了。

午飯的時候人客人數目開始增長大家也是三五成群來吃的, 勤勞 熱情 默默耕耘 我想這就是我們香港人傳統的本地文化了。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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$42 (Breakfast)
Recommended Dishes
常餐
$ 42
Level4
2013-05-10 1365 views
有朋友開玩笑的問:「怎麼最近吃得那麼平民?都不出入酒店餐廳了?」其實一個普通小蟻民哪有那麼多錢每頓豪吃大魚大肉?加上忙碌起來,少了跟有同好的食友聚餐,兩小口簡單吃就夠了。而且大家都知道酒店食物大部分不會差,用不著我多著墨。多分享日常身邊的親民美食更有意義。是晚來到大王東街深受的士司機歡迎的食堂大發茶餐廳,位置就在人氣小店金源小館對面。正當金源門口佇立了多位候位的客人,我們倆恰好能竄到大發二樓尚餘的位置。很久沒吃過豬紅,點來一客韭菜豬紅($28)。豬紅吸盡濃味湯汁,煮得十分入味,微帶辛香。底下的韭菜份量不輸豬紅,不老不難嚼。即使吃畢微微感渴亦是意料之內,很是滿意。鹵水拼盤($90)一碟足四至六人分享,內容包括鵝件、紅腸、墨魚、牛展、鵝腸、豬耳和豬大腸,底下還鋪了芽菜。鹵水走偏鹹香的一掛,不像阿鴻那種甜甜的。鵝腸瘦而不夠爽,墨魚不難嚼,鵝件不肥肉也嫩,紅腸切得有點馬虎了事,鹵物算入味,但不是很突出,不屬必吃。倒是切得厚厚的牛展很有咬勁,很合個人口味,不過不愛咀嚼的可能就會不喜歡。粟米雞蓉羹($38),從切口可見用的是新鮮粟米而非罐頭粟米,不過比例上較蛋花和湯羹少了點,如能多一點更佳。中間夾
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有朋友開玩笑的問:「怎麼最近吃得那麼平民?都不出入酒店餐廳了?」

其實一個普通小蟻民哪有那麼多錢每頓豪吃大魚大肉?加上忙碌起來,少了跟有同好的食友聚餐,兩小口簡單吃就夠了。而且大家都知道酒店食物大部分不會差,用不著我多著墨。多分享日常身邊的親民美食更有意義。
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是晚來到大王東街深受的士司機歡迎的食堂大發茶餐廳,位置就在人氣小店金源小館對面。正當金源門口佇立了多位候位的客人,我們倆恰好能竄到大發二樓尚餘的位置。
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很久沒吃過豬紅,點來一客韭菜豬紅($28)。豬紅吸盡濃味湯汁,煮得十分入味,微帶辛香。底下的韭菜份量不輸豬紅,不老不難嚼。即使吃畢微微感渴亦是意料之內,很是滿意。
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鹵水拼盤($90)一碟足四至六人分享,內容包括鵝件、紅腸、墨魚、牛展、鵝腸、豬耳和豬大腸,底下還鋪了芽菜。鹵水走偏鹹香的一掛,不像阿鴻那種甜甜的。鵝腸瘦而不夠爽,墨魚不難嚼,鵝件不肥肉也嫩,紅腸切得有點馬虎了事,鹵物算入味,但不是很突出,不屬必吃。倒是切得厚厚的牛展很有咬勁,很合個人口味,不過不愛咀嚼的可能就會不喜歡。
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粟米雞蓉羹($38),從切口可見用的是新鮮粟米而非罐頭粟米,不過比例上較蛋花和湯羹少了點,如能多一點更佳。中間夾雜著雞柳肉,小的一鍋已足四至六人享用,甚抵吃。
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粉絲什菜煲($52),正確來說應該是海鮮粉絲什菜煲,表面放上了蝦仁、蟹柳和鮮魷。下方粉絲不多,跟冬菇、紅蘿蔔片、唐生菜和白菜仔等煮在一塊,味道清清的還好。

大王東街還真雲集了不少價廉物美的食肆。這裡的食物份量都很多,水準不俗,跟金源都是抵食之選。下次要多點人來試試蠔餅、其他小炒及打冷菜式。

真的,吃平的貴的我都不介意。只是當兩個人喜好不同,口味不同,成長背景截然不同,要磨合的並不光是吃什麼那般簡單。他常說我是個外星人,行為性格都古怪得有時叫他難以接受。不過反正男和女本就分別來自火星和水星,這二人的路,即管走下去看看。
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  • 韭菜豬紅
Level4
灣仔大王東街漸漸地轉變成為一條食街,由街頭到街尾差不多佔了一半以上都是食肆,餐廳有舊有新,菜式有中有西,而且按比例來說,名店真不少,包括晚晚都人氣旺盛的[金源小館],又或者喜歡吃白灼豬內臟的人氣粥麵店[新九記],另一邊又有豪華中菜的親民版餐廳[文鼎酒家],還有在八十年代已經風行一時的[國際咖哩館],但其實在金源對面有一間比較少人留意,同樣有數十年歷史的飯店[大發茶餐廳],雖然取名為茶餐廳,但這裡的鹵水和小炒,真的甚有水準,而且走的是街坊路線,以灣仔區的定價來說,這裡絕對稱得上是價廉物美的好選擇。自己住了灣仔區多年,雖然離開了,但無論住這裡的時候又或是搬走後,已經在大發門前經過過不下數千遍,但就從來沒有想要光顧的衝動,原因是門面的裝潢和裡面的格局,在食店臨立的灣仔,實在很難讓我產生往裡面鑽的衝動;但開始認識了一眾懂吃懂喝的朋友之後,偶爾會聽到一些關於大發的評論,說這裡的鹵水不錯,小炒亦好吃,聽著,聽著,終於在兩個月前第一次來到這裡晚飯,而且感覺超好,之後便再來了兩,三次,水準都沒有教人失望,絕對是值得推介的街坊小店!以下是包括了三次晚飯的文章,每次都是兩個人來,點選三款食物,人均消費為$
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灣仔大王東街漸漸地轉變成為一條食街,由街頭到街尾差不多佔了一半以上都是食肆,餐廳有舊有新,菜式有中有西,而且按比例來說,名店真不少,包括晚晚都人氣旺盛的[金源小館],又或者喜歡吃白灼豬內臟的人氣粥麵店[新九記],另一邊又有豪華中菜的親民版餐廳[文鼎酒家],還有在八十年代已經風行一時的[國際咖哩館],但其實在金源對面有一間比較少人留意,同樣有數十年歷史的飯店[大發茶餐廳],雖然取名為茶餐廳,但這裡的鹵水和小炒,真的甚有水準,而且走的是街坊路線,以灣仔區的定價來說,這裡絕對稱得上是價廉物美的好選擇。

自己住了灣仔區多年,雖然離開了,但無論住這裡的時候又或是搬走後,已經在大發門前經過過不下數千遍,但就從來沒有想要光顧的衝動,原因是門面的裝潢和裡面的格局,在食店臨立的灣仔,實在很難讓我產生往裡面鑽的衝動;但開始認識了一眾懂吃懂喝的朋友之後,偶爾會聽到一些關於大發的評論,說這裡的鹵水不錯,小炒亦好吃,聽著,聽著,終於在兩個月前第一次來到這裡晚飯,而且感覺超好,之後便再來了兩,三次,水準都沒有教人失望,絕對是值得推介的街坊小店!

以下是包括了三次晚飯的文章,每次都是兩個人來,點選三款食物,人均消費為$60至$70左右,還是那句話,真心的 “價廉物美”!!

<鹹菜胡椒豬肚湯>,胡椒味極濃郁,鹹菜和豬肚都足料,鹹菜亦算夠味,但以個人口味來說,可以來得再鹹一點。
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<白菜滾肉片湯>,同樣足料,這裡的水準絕不會比旺角的馳名 “馬蘭奴” 飯店[富記]來得遜色,是喜歡住家湯朋友的好選擇。
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<鹵水豆腐>,嫩滑的豆腐吸收了鹵水精華,而且自身亦散發著濃郁豆香,再加上這裡的鹵水醇厚得來不會過份濃烈,吃後也沒有產生喉嚨乾涸現象,我們都沒有醮附上的白醋,點了反而破壞了原來的美味,還有置底的豆芽,吸收了鹵水之後,同樣好吃,真心推介!要留意呵,鹵水食物祇限晚市供應。
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<咕嚕肉>份量充足大大碟上檯,已經深深俘虜了我們,從每件咕嚕肉散發出來的熱力,未吃已感受到是鑊氣充足的產物;咬開一口嚐嚐,粉醬薄薄的一層,緊緊貼著軟嫩的豬肉,有幾件還是帶油脂的肥美部位,茨汁亦做得不俗,雖然不太能吃到傳統的山渣味,但以一個酸甜茨汁來評,實在好吃。
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<涼瓜炒蛋>,喜歡吃苦澀味的朋友,這裡的涼瓜可能不適合你,但涼瓜爽脆的口感和甘甜的香味,實在是討人歡喜;炒蛋沒有炒老,蛋漿能做到均衡地包裹著每一件涼瓜片,我們都愛吃這個。
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<豉椒炒田雞>,原來滿心期待的一道菜,不知為何,竟然弄得有點鑊氣不足,調味雖然做得不俗,但欠缺了香氣的小炒,實在怎樣也不能說是合格,可惜。。。
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<鹹蛋蒸肉餅>,肥瘦肉比例是偏肥肉多一點點,但不會是那種嚇人的肉餅山肥膩,肉質沒有蒸老了的跡象,鬆軟易入口,伴著白飯同吃,就是我個人的 “舒心料理” 。
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<嫲婆豆腐煲>,自己頗喜歡吃的菜式,有時想不到吃甚麼,見餐牌上有,便會點來吃;這裡的是份量十二分充足,味道談不上是正宗的四川麻辣味,但以港化版本來評,做得不算差。
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相信以後還會不斷再來這裡,實在是灣仔區的開飯好地方,但因餐廳環境不寬闊,兩邊都是卡位,假如人太多比較難安排位置,超過5,6位的話,最好先致電餐廳查詢。

好味指數 8.3/10
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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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2013-04-06 572 views
說來隨便。雨勢轉大時,眼前最接近就是這家大發。就大發好了。電視機正忙著播日馬賽事,剛到了第6場,不用看鐘無需神偵頭腦也知道早已進入下午茶時段。4人同時選了C餐。都是牛扒/豬扒/雞扒配餐肉/火腿/煎蛋再搭各式粉麵然後加上飲品。前面剛落單,後邊廚房就傳來吱吱聲響。看不到,但想像到,一件件扒類在鑊上肉體橫陳。這一段期待,像落了注之後,到馬兒過終點之前。充滿張力。沒有吶喊助威,各個C餐陸續抵達,瞬間衝入各人口內。在下點了雞扒餐肉米粉。米粉份量足,怪不得許多人會以早來的下午茶充當遲來的午餐,像我們4位。午餐時段以外的午餐肉也算稱職,煎得香。雞扒醃得入味,熱辣辣,不油膩。奶茶算不過不失,茶味濃,不過在下一向偏愛多奶。一餐剛盡,第7場還在接受落注,我們又再起步。
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說來隨便。
雨勢轉大時,眼前最接近就是這家大發。
就大發好了。
電視機正忙著播日馬賽事,剛到了第6場,不用看鐘無需神偵頭腦也知道早已進入下午茶時段。
4人同時選了C餐。都是牛扒/豬扒/雞扒配餐肉/火腿/煎蛋再搭各式粉麵然後加上飲品。
前面剛落單,後邊廚房就傳來吱吱聲響。看不到,但想像到,一件件扒類在鑊上肉體橫陳。
這一段期待,像落了注之後,到馬兒過終點之前。充滿張力。
沒有吶喊助威,各個C餐陸續抵達,瞬間衝入各人口內。
在下點了雞扒餐肉米粉。
米粉份量足,怪不得許多人會以早來的下午茶充當遲來的午餐,像我們4位。
午餐時段以外的午餐肉也算稱職,煎得香。
雞扒醃得入味,熱辣辣,不油膩。
奶茶算不過不失,茶味濃,不過在下一向偏愛多奶。
一餐剛盡,第7場還在接受落注,我們又再起步。
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2013-04-01
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$24 (Tea)
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501
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2012-11-12 317 views
「大發茶餐廳」是灣仔區很有名的「潮州打冷」,午市時段會供應不同款式碟頭飯,甚受客人歡迎。這裡有一個怪現象,就是男多女少,幾乎沒有女客人啊 ,難怪有的士司機飯堂之稱。這裡的「肉碎蠔仔粥」分大中小 size,個人覺得女生吃 $25 的細 size 便足夠了。湯底清甜,米飯軟稔,很易入口。蠔仔新鮮肥美,配以爽口酸菜、香蔥,令粥底更有層次。偶爾去吃一次「米還米、水還水」的潮州粥,也是一件賞心樂事啊
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「大發茶餐廳」是灣仔區很有名的「潮州打冷」,午市時段會供應不同款式碟頭飯,甚受客人歡迎。這裡有一個怪現象,就是男多女少,幾乎沒有女客人啊
,難怪有的士司機飯堂之稱。
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這裡的「肉碎蠔仔粥」分大中小 size,個人覺得女生吃 $25 的細 size 便足夠了。湯底清甜,米飯軟稔,很易入口。蠔仔新鮮肥美,配以爽口酸菜、香蔥,令粥底更有層次。偶爾去吃一次「米還米、水還水」的潮州粥,也是一件賞心樂事啊
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Had a craving for blood curds so came here and ordered that and rice between three people and after sharing the rice and the side dish was still hungry so ordered the squid and rice which turned out to be the best.Nice old menu:★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Blood curds:I love the blood curds here because they absorb the sauce.It was very garlicky and slightly spicy because of the chili.The only negative comment this time was that it was quite oily.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Morning glory with mixed items:T
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Had a craving for blood curds so came here and ordered that and rice between three people and after sharing the rice and the side dish was still hungry so ordered the squid and rice which turned out to be the best.

Nice old menu:
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★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Blood curds:
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I love the blood curds here because they absorb the sauce.
It was very garlicky and slightly spicy because of the chili.
The only negative comment this time was that it was quite oily.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Morning glory with mixed items:
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This was weird because it was stir-fried with seafood and there were pieces of pork stomach and other offal parts too so I did not eat much of this dish.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Squid and green peppers:
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This was my favourite dish because the squid was really tender and it was cut in the right way.
There was lots of squid in it too. However it was slightly too salty.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Other Info. : ◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎ [b]Price:[/b] $1xx [b]Service:[/b] OK [b]Service charge:[/b] No [b]Yummy factor:[/b] Ok [b]MSG levels:[/b] slight [b]Air Conditioning:[/b] Yes ◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2011-10-11 217 views
樓面頗具風味,屬傳統潮州打冷店舖。尤其喜歡那些貼滿玻璃上的紅紙,好CLASSIC潮州小拼盤,其實個人並不太喜歡鵝片,所以這款大雜拼(沒有鵝片)是十分配合本人口味。墨魚有一定厚度,有質感。豬腸不會太肥,豆腐很入味。$58,份量很多,抵食!煎蠔餅$56,十分大份,D蠔也很足料,不是炸脆的,而是脆中帶點軟,好食!蠔仔粥,$25蠔仔好大粒、飽滿,加上肉碎,味道不俗!總結,這間店舖屬經營街坊生意,老闆會與顧客SOCIAL下,頗有人情味的店舖。
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樓面頗具風味,屬傳統潮州打冷店舖。尤其喜歡那些貼滿玻璃上的紅紙,好CLASSIC
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潮州小拼盤,其實個人並不太喜歡鵝片,所以這款大雜拼(沒有鵝片)是十分配合本人口味。墨魚有一定厚度,有質感。豬腸不會太肥,豆腐很入味。$58,份量很多,抵食!
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煎蠔餅$56,十分大份,D蠔也很足料,不是炸脆的,而是脆中帶點軟,好食!
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蠔仔粥,$25蠔仔好大粒、飽滿,加上肉碎,味道不俗!


總結,這間店舖屬經營街坊生意,老闆會與顧客SOCIAL下,頗有人情味的店舖。


(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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Date of Visit
2011-10-10
Dining Method
Dine In
Spending Per Head
$70 (Dinner)
Level4
For expats who can't read Chinese, some places are just waiting to be discovered on Open Rice, if it had not been for 史馬田's photo I would never have stepped in this totally Chinese place.There WAS NO ENGLISH WHATSOEVER!These days, it is so convenient having a smartphone with OpenRice and showing the waitors the pictures of exactly what you want instead of trying to find it on a foreign menu.Anyway, I had to dine here TWICE!!!! I purposely came here for the fried salt and pepper whitebait, and th
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For expats who can't read Chinese, some places are just waiting to be discovered on Open Rice,
if it had not been for 史馬田's photo I would never have stepped in this totally Chinese place.

There WAS NO ENGLISH WHATSOEVER!

These days, it is so convenient having a smartphone with OpenRice and showing the waitors the pictures of exactly what you want instead of trying to find it on a foreign menu.

Anyway, I had to dine here TWICE!!!!

I purposely came here for the fried salt and pepper whitebait, and the bloodcurds with chives because they looked really delicious on 史馬田's photos.

On my first visit I ordered the bloodcurds and fried whitebait, but to my dissappointment, they got the order wrong and cooked whitebait omelette.

I was soooooooooooooooooooooo dissappointed because I had come all the way for the deep fried version!
But anyway, I couldnt be bothered to tell them they had got it wrong, so decided to come here again.

On my second visit, I got what I wanted and ordered curry beef belly and tendons that were freshly done.
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freshly done beef tendon n belly
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++++++++++++++++++++++++++++++
Whitebait omlette:
Although it was not what I wanted, it was a big flat round omelette with lots of whitebait in it.
The whitebait served at this shop are huge which are visible on the omelette!
The whitebait was moist and soft.
There was fish sauce to too but I felt it tasted OK without.
whitebait omelette n fish sauce
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++++++++++++++++++++++++++++++
Fried salt and pepper whitebait:
The coating was amazingly light and thin!
It tastes like cornstarch coating rather than batter.
The coating is so light that after it is cooked, you can still see how white the fish is.
It has been fried with skill because each whitebait is separate and they are not stuck to each other.
The fish inside was soft whilst the outside was crunchy and it was not overfried.
The oil was fresh which did not ruin the delicate taste.
I really liked this dish because it is similar to the fried whitebaits in spain and just fried fish in UK.
If I had a piece of lemon and some chips that would make my day!
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salt n pepper fried white bait
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++++++++++++++++++++++++++++++
Pork blood white chives:
I ordered this because the pictures of it looked great from the reviews.
It had crushed garlic, chili and chives.
It had a slightly oily film on top, but nevertheless, it tasted great, fully flavoured from the outside to the inside of the bloodcurd.
Slightly too much MSG, but it did taste nice.
The chives were tough and dehydrated though.
blood curds closeup wiv crushd garlic
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bloodcurds wiv chives
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++++++++++++++++++++++++++++++
Curry beef tendon and belly:
I was quite surprised for a place like this the curry was garnished with thinly sliced green peppers and onions.
I felt that this curry was a mix of curry and braised beef tendons and belly because the sauce was like gravy with a hint of curry, but it was really nice and went well with the fried white bait.
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++++++++++++++++++++++++++++++

Intestine and white pepper soup:
Just tasted of white pepper and very spicy.
white pepper n pork intestine soup
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++++++++++++++++++++++++++++++
cheese n butter squid?
Not sure what this, but it looks interesting, hope someone would order it in future.
I wanted to ask them what it was, but when you ask waitors what dishes are, they simple re-read the name of the dish, or say the obvious ingredients from the name of the dish which is so helpful, NOT!
cheese n butter squid
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++++++++++++++++++++++++++++++

Price: quite expensive
Portion:quite big
English menu: nope! not your dreams
Service: Ok I suppose
Yummy factor: Very
MSG factor: was slightly thirsty after the meal
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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