富聲魚翅海鮮酒家 (Moved) New Location

友人送了一支pinot noir給mr 譚，放了兩年都未有機會品嚐，難得與友人聚舊，決定一同乾了這支紅酒，美酒配佳餚，當然去富聲吧。叉燒 - 半肥瘦的叉燒，熱騰騰，沾上蜜糖，令人食指大動，佐酒必備椒鹽豆腐 - 外脆內滑，碟上一點油跡都沒有招牌粉絲煲 - 由於本人不吃莞茜，走去了莞茜雖少了一點香葉味，幸好蝦乾十分香口，粉絲不油不乾，不愧為招牌菜紅酒炆牛尾 - 大大件，火喉剛好，肉質很腍，入口即溶，最愛還是陪碟的蘿蔔，又腍又甜，下次問下可否只order 蘿蔔...哈哈哈蝦子柚皮 - 不過不失醬油雞 - 肉質嫩滑招牌炒飯 - 一粒粒的炒飯，不油不膩，好乾身，好香紅豆湯圓 - 雖是免費，但絕無欺場，大大粒紅豆，煲到起沙，芝麻湯圓又大又多餡

今日慶祝同事生日，走左黎食。首先講講食物，味道還可以，但係就細碟左d。最令我地驚喜係佢地d服務，好老實講食完一碟野要收走好正常呀，我亦知道佢地好忙，所以都冇叫人過黎收。我都係等有下一碟菜送黎，打算親手比傳菜阿姐。戲玉黎啦，當我仲係遞緊比佢既途中，佢已經以快如光速既手接左個吉碟然後拍一聲放係我同事食緊野個碗間離，之後不發一語走開左。哇，我當堂比佢吹到 "啤" 一聲。咁既服務態度真係.....唔駛再黎lu

對米芝蓮2星有期望, 可惜十分失望枱的安排十分差, 訂枱與否都要等(熟客會快D)最差是服務, 連餐牌都要問才有環境當然不能與5星級酒店比較, 十分嘈雜食物質素是最重要的, 但只覺得是可以, 非高水準, 不能令人回味按以上因素, 價錢唔值

We booked a table in advance. However, we'd still have to wait upon our arrival. We're told that the booking did not mean anything at all. It was very messy at the front desk. The receptionist did not know how to manage the busy crowds and customers - most of them actually had called before their arrivals. It was okay that we waited for abou 15 minutes and we're given a table. We ordered few dim sums and we waited for about 1/2 hour before we got to know our orders/ dim sums actually got missin

富聲是一家聞名已久的名氣粵菜館,今天終於有機會來飲茶.一進門就覺得面積有限,人又多,而裝備有點落伍.大夥兒叫了整桌點心,炒河和炒飯.有名氣推介的叉燒,煎蘿蔔糕,煎腸粉等.品嚐之後發覺叉燒真的名不虛傳(不過例牌都要$60大元真貴),肥廋適中,肉質軟滑,慶幸沒有西苑大哥叉燒那股很濃的陳皮味.這裏的蘿蔔糕做法特別,兩面炸至金黃,咬在口中嚐到有點蝦味,很好吃.另外,叉燒包也皮薄涵靚,素菜包的外皮又薄又滑.反而蝦餃燒賣無甚特別,煎腸粉也很好味.不過這裏的甜品,除了蛋tart外,白糖,糕桂花糕等都十分不濟.除了食味,服務質素對一家菜館來說,也是一項取悅顧客的重要因素.可惜這裏的服務不好,叫很多次才給我們加水.因同桌有人喝很多水,所以要頻頻加水,令侍應不耐煩,索性給面色我們看.以這樣的價錢,換來這樣的體驗,好像又不太值得!

之前向BLOG見到啲人話呢間好好味,特別係义燒,咁我咁鐘意食义燒咪特登嚟試吓囉有帶相機,但冇影相,相可以參考其他食評,因為我都係叫大路嘢1. 义燒---都好食嘅,好淋,好似入口即溶咁. 但我個人覺得西苑好食D,因為佢有D肉質,又半肥瘦,可以chew吓2. 蝦醬生菜煲---好食! 雖然蝦醬係好大陣味,但仍然食到生菜嘅新鮮, 但價錢就貴咗D,如果冇記錯,好似78蚊,但得幾顒3. 干燒粉絲煲---好食,又唔油,佢炒得好乾身,上菜前,佢會係出面炒番熱先4. 紅酒炆牛尾 ( 米芝蓮推介)---失望! D肉係好淋呀,但係上菜時都唔熱嘅,同埋味道冇乜特別囉,普通餐廳都做到,唔知點解係米芝蓮推介5. 麥芽脆麻花---好食,但又唔係特別好食咁囉,利苑好食DD6. (送嘅糖水) 桂圓湯丸, 楊枝金露, 咋喳, 我食咗桂圓湯丸,糖水好甜,甜得嚟有D假,D湯丸淋,嘛嘛.朋友食咋喳,都係一般唔知點解,個晚又唔係咁多人,但好嘈,SERVICES都OK.但唔會特別再嚟,又唔會好堅決唔再嚟.因為講好味,佢又唔係特別好,講鑊氣,大排檔仲得

after my last impressive meal at fu sing (富聲) a few weeks ago, we went there again for a dinner with JF, who is one of the wine suppliers for the restaurant. there was a banquet (which we later found out to be stanley ho’s unconfirmed/rumored fling “madame number five”) and jacked up the noise level to nearly uncontrollale level. but if food is good, i can always be flexible…cha siu and roasted pork belly: we started with my favorite dish – cha siu (bbq pork). the meat was tender, coated with ma

for our casanova club reunion, we went to fu sing shark fin seafood restaurant (富聲魚翅海鮮酒家), one of the most talked about dim sum places recently thanks to a TV show hosted by a famous food critic “ah so” (actually to be more accurate, she’s a food columnist instead of critic). contrary to comments posted by many foodies, fu sing never makes it to the michelin hk/macau list – neither star-rating nor bibs gourmands.fu sing is owned by mr. lo tak kwong, who runs a 70-year old large dried seafood who

It was 8pm on a Sunday night and it was so crowded! Being crowded was a good thing but it was overly crowded in my opinion. Just look at the picture, there were more tables then they can fit in the dining room. They sacrificed walking space to fit as many tables as possible, causing serious uncomfortableness to me and many others guests I am sure. I can hear the entire dinner conversations of the family sitting next to me, shoulder to shoulder distance.Anyhow, after weeks of talking about this p

點了花膠杏汁豬肺湯、和哥叉燒拼豬頸肉、扣海參、扣鵝掌、琵琶豆腐同白飯。本來還想點一個青菜，不過部長見只有我們兩個人就每個餸多給我們加兩條菜心，yay。最喜歡是個湯，超甜，花膠跟我的手一樣大。 和哥叉燒拼豬頸肉很好吃，吃完回家沒有過敏，應該沒加太多色素。扣鵝掌味道一般，致於海參呢，本來就不喜歡海參腥腥的味道，不過喜歡的人應該很愛。琵琶豆腐也不錯，小小的一顆一顆，nice。這邊的白飯也好吃，清清爽爽。哈哈。埋單送楊枝甘露，雖然已經很飽，還是把它吃完，太好吃了。還有，這裡午市的點心也不錯，而且那個煲仔梅菜排骨飯是超級超級香和好吃的。

想試新式點心，朋友介紹銅鑼灣的富聲，話雖然選擇雖然少，但勝再夠特別，即管一試。富聲金錢雞 $60夠分量，味道甘香，用fusion造法，中間夾左法包，底層有酸薑同生菜中和肥膩感。配搭同味道都唔錯，不過法包韌。煎釀百花蘿蔔糕 $29蘿蔔糕夠清香，配以炸得香口的蝦膠脆皮，外脆內軟層次豐富。荷葉糯米藥膳雞 $26幾有心思，配上紅棗及杞子作餡料，有富藥材香味不過唔知點解勁甜；同埋雞有好大舊骨，肉太紅明顯不新鮮，無糯米香同幾油膩。總括來講，點心款式係有花心思，不過材料好一般，唔見得特別新鮮；座位好逼。點心上檯時間長，應該都係即叫即蒸既。

上次到富聲飲茶，今次試試這兒的晚飯。和哥叉燒：聽聞這兒的叉燒好食，試後確是唔錯喎！叉燒肉質幾腍，亦香肉味。蜜糖醬汁都好好食。花膠杏汁豬肺湯：在訂枱時預留。因湯料都唔少，所以湯水都幾甜、幾滑。杏汁份量都恰到好處，幾好飲。不過，價錢要$98一位，又末免貴了一點。上湯浸雲吞時蔬：普通。咖喱海鮮煲：OK喇！比較好食嘅係帶子，幾爽口鮮甜。蝦球蒸蛋白：蝦球幾大隻，脆口，不過無乜味。蒸蛋白幾滑，唔錯。方魚蒸肉餅：方魚好香，遠遠都能聞到其香味。肉餅OK喇！蛋白杏仁茶：烹制時間頗耐。蛋白夠滑，杏仁茶味道OK，唔算好突出。麥芽脆麻花：温度暖暖地，口感很脆。芝麻麥芽糖亦很香口惹味，得喎！此店服務都唔錯，尤其是一個叫Benny Ho嘅經理，幾風趣，又請甜品給我們吃，值得加分，哈哈！

This Michelin-listed restaurant is well-known for its dim sum - in fact, this place is so popular for lunch, it would be almost impossible to secure a table without reservation, especially during weekends and holidays. We recently came here and tried some of their dim sums, which were all pretty good Due to the lack of space for photos, I have only chosen a few items below for posting, all of which were nice and highly recommended. By far the best items were the 和哥义燒 and 酥皮义燒包; the 义燒 was unbel

(有相)好唔好食又睇落去282回: 父親萬歲@富聲酒家(最最最好味叉燒!)http://hk.myblog.yahoo.com/goodboy_philip/article?mid=35058父親節去邊度慶祝好呢? 好兒童做左 research, 提議去呢間0係銅鑼灣灣仔交界既 "富聲"! 平貴都無問題吖! 最緊要好味, 同埋係中菜, 好孩子爸好孩子媽鍾意食中菜! 今晚食完仲有親子活動呀!上星期 book 枱, 前日 fax 餐單黎, 尋日 "隔空" 揀定菜! 呢個 service 其實係酒家同食客都雙嬴既, 因為食客會覺得酒家細心體貼, 而酒家安排訂位, 上菜時間同入貨有靈活既安排!難怪! 難怪! 富聲 serve 既客個 list 好強...除左劉德華, 仲有好多名人! 咦? 點解有個 Bathing Ape 既 Logo 既? 唔通 Nigo 食過? 至於好唔好食?又睇落去? 地址: 灣仔好兒童同好男童遲到...無聊一影!八味豆腐: 外面薄脆, 味道濃烈, 似辣非辣, 似咸非咸, 豆腐軟棉棉, 好易入口! 好味!和哥叉燒: 係咁耐以黎食過最好最好最好食既叉燒!!!!!!! 如果閣

睇呀蘇介紹的酒家,再上openrice 睇個地址,然後約個friend去試,本想叫佢出名的「和哥」叉燒,但最後都是叫左個金錢雞,因為金錢雞內都有塊叉燒,所以唔駛再叫,他的金錢雞是另類金錢雞,第一層是塊鳳肝,鳳肝香潤,第二層是塊麵包,第三層是叉燒,叉燒半肥瘦,肉質鬆化,不錯,下面有塊子羌跟住生菜底,蘿蔔糕,有好多蝦膠釀左上面,蘿蔔糕煎得幾脆,味道唔錯京蔥帶子卷,食完先知係京蔥帶子卷,點解食唔到帶子ga魚翅灌湯餃,haha有木瓜的,味道一般,燒腩仔,個皮就夠脆,味道唔錯,不過就瘦左D,最後贈送糖水,係桂圓湯丸,好味