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5-min walk from Exit C, Causeway Bay MTR Station
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Telephone
23830288
63295488 (WhatsApp)
Introduction
The restaurant had operated in Tai Wai over 60 years. The signatures dishes are braised pigeons and Spiced salt powder fried prawns. It uses Zhongshang Shiqi pigeons and cooked in the master stock sauces first then dried for 2 hours, and fried it to order.
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Opening Hours
Today
11:30 - 16:00
18:00 - 22:00
Mon - Sun
11:30 - 16:00
18:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
🔹️之前與朋友聚餐到銅鑼灣 “楓林小館” 試過唔錯🥢👍今次帶家人試試（尤其乳鵨🐣）☺️ 食物有水準😋 服務稱心滿意🧑💼👩🏻💼價錢合理💰🔸️前菜番石榴🧆口感香甜軟糯, 有八分清甜中带着兩分微酸, 開胃之選😊🔸️紅燒乳鴿🐣必試招牌紅燒乳鴿, 乳鴿皮脆肉嫩, 能鎖住肉汁, 啖啖滋味, 還配上香脆蝦片🦐🔸️楓林得意腸粉🫔腸粉十分幼滑, 包着酥脆餡料, 口感充實😋🔸️清灼芥蘭🥬芥蘭軟身易入口, 翠綠鮮嫩🥢🔸️咖喱蒸土魷🦑以濃郁撲鼻咖喱汁, 相當入味, 土魷爽脆唔韌👍🔸️鮑汁鳳爪🤌熱騰騰送上~ 鳳爪夠腍配香濃鮑汁, 啖啖滋味🤤🔸️籠仔蒜香中蝦飯🦐打開荷葉便聞到香濃蒜蓉味, 開邊蝦面頭佈滿蒜蓉, 蝦肉鮮香嫩滑, 蒸飯粒粒分明😋🔸️蛋白杏仁茶🍵香濃杏仁味, 入口順滑👍🔸️紅豆沙🥣清甜中帶一股果皮香🤤
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撞正同事生日想食中菜，一於就嚟公司附近呢間 「米芝蓮」中菜館試試！整體嚟講覺得環境都唔錯，食物同服務質素都正常，呢個價位嚟講一試無妨。.2 日前電話訂座，店員提醒招牌食物最好預定左先，例如招牌乳鴿、炸子雞、蝦多士等，問過大家意見後就決定試曬 2 款再加上同事欽點的藕餅同蝦餃，再加多個菜同湯，5 個女生食份量剛好！.招牌菜炸子雞皮脆肉嫩，調味剛剛好，食落會感受到好香雞油味，但配菜嘅蝦片就有啲太油，個人覺得可以不食。.乳鴿聽聞都係鎮店名菜，果然名不虛傳。外皮香脆，內裡卻非常 Juicy，即使唔洗點椒鹽都非常入味！.蝦多士係我本人最期待嘅菜式之一，啱啱炸好嘅多士香脆之餘帶麵包香甜，配上原隻鮮蝦非常惹味。但唯一缺點係真係有啲太油，食咗一件就開始感覺膩口。.藕餅估唔到幾有驚喜，Feel 到好足料，爽脆蓮藕配上啖啖肉勁滿足。.最後不得不提嘅係呢度服務態度真係幾好，知道朋友生日都會主動幫我哋收蛋糕，亦唔收切餅費，環境座位都非常舒適，都係同家人聚餐嘅一個好選擇。
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欖角冰梅骨正常味道冇乜特別，如果煮到啲肉同骨有焦香更好。招牌紅燒乳鴿王都係冇咩特別，無論喺生熟程度同調味方面都唔覺好好食 。有機會再介紹我覺得好食既燒乳餐廳比大家 。南乳炆齋菜煲鍾意食佢呢個南乳齋菜煲，味道唔會過濃過鹹 。配菜亦有好多，不過如果佢再多啲大白菜/旺菜就更好 。送飯一流 。脆皮雞（半隻）當晚最後半隻嘅脆皮雞俾我哋叫咗 。聽聞佢哋係用新鮮雞嚟去整。不過果日隻雞調味偏鹹。其實如果用新鮮雞去整個調味應該要輕手返少少，突顯返隻雞嘅鮮味。餐廳好似有兩層，我同朋友共3人坐咗喺一個卡位 。嗰個卡位似係兩人座，兩個人坐同一邊連個袋都唔知放係邊 。另外注意餐廳收10:00，個人認為比較適合家庭聚餐 。佢另外仲有啲六人餐八人餐提供，喺銅鑼灣灣仔呢啲套餐價錢都確實無可厚非。下次如果家庭聚餐都可以考慮一下～
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第一次去，有種感覺係精美小店，都見到有好多熟客仔，服務員對佢哋嘅服務當然就十分好啦，不過對我哋呢啲生客，都算係咁㗎喇。叫咗佢哋嘅招牌菜「招牌紅燒乳鴿王」，「杏汁花膠燉白肺湯」一窩，「豉椒炒聖子皇」，「豉油王鵝腸」，「椒鹽白飯魚」。乳鴿真係好好味，皮脆嫩肉夠Juicy。豬肺湯好飲，三個人飲，每人都飲到兩碗。聖子新鮮，肉質鮮甜，配菜亦都好好味，尤其係個青椒。鵝腸夠爽口，又大碟，啲芽菜朔晒啲豉油汁，好好味，但又唔會食完好頸渴。椒鹽白飯魚住得好脆，好香口👍🏻甜品送咗紅豆沙，中規中矩冇乜特別。
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My friend and I went to a restaurant called "Fung Lum" （楓林小館）located in Shop 5, G/F&1/F, Dandenong Mansion, 379-389 Jaffe Road, Causeway Bay銅鑼灣謝菲道379-389號特麗樓1樓及地下5號舖..Fried shrimp with scrambled egg滑蛋炒蝦仁海老と卵の炒めHKD$128.the shrimp are sweet and freshthe shrimp are jumbo sized,bouncy and springy .nitrious and wholesome dish.recommended.Stir-fried beef with mushroom and Flowering Chinese cabbage北菇牛肉炒菜心キノコと牛肉と野菜の炒め物HKD$198.generous amount of beef.the beef is tender and soft.the mushroom addes the nutty earthy flavour to the dish..招牌生炒排骨Sweet and sour porkバイコーの炒め$158.not oily or stodgy.relatively light comparing to those I had tried before.not overseasoned
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