Video
Telephone
36124593
Additional Information
信用卡收3%手續費
Opening Hours
Today
06:00 - 15:00
18:00 - 23:30
Mon - Fri
06:00 - 15:00
18:00 - 23:30
Sat
06:00 - 15:00
18:00 - 23:45
Sun
06:00 - 15:00
18:00 - 23:30
Public Holiday
06:00 - 15:00
18:00 - 23:30
Public Holiday Eve
06:00 - 15:00
18:00 - 23:45
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
沒有故意來吃，只是路過，見到店舖有啲歷史痕跡，亦都有人幫襯，就入去試吓。餐廳裝修比較懷舊，餐具衛生程度一般，杯杯碟碟同埋水杯都要仔細用熱水洗乾淨先至放心使用。三個人，叫咗一隻乳鴿，三隻鮑魚，六隻扇貝，一碟菜，同埋煎蓮藕肉餅。乳鴿唔係太夠味，普普通通。香煎肉餅唔錯，幾香口，好適合送啤酒。唔記得呢個叫椒鹽鮑魚定係避風塘鮑魚，應該是大連鮑魚。大約$98 /隻，加一後呢碟三百幾，以佢嘅裝修服務同埋地點來說，又唔係太值。扇貝就唔貴，好似$48隻，蒸得比較乾。金銀蛋浸時蔬，呢碟最好食。結論：街坊小菜館，食小菜可以，海鮮之類可以去第二度食。以上食物埋單九百幾蚊，可以有更好選擇。
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今日突然好想好想食小菜，喺慈雲山黃大仙左兜右兜搵到間海鮮菜館，不過我哋唔係食海鮮。小菜款式都好多，見到餐牌有砵仔焗魚腸，真係好多年無食過，回憶返晒嚟，另外仲有豬雜，同九肚魚都係我鐘意又喺屋企煮唔到嘅餸菜。點咗呢三款，我覺得味道一般，坐嘅地方都可以，唔會逼夾。椒鹽九肚魚，將魚開邊咁炸都係第一次見，都幾好。砵仔焗魚腸，胡椒粉味重但都蓋唔住腥味，唔算係好腥，不過都食得出。呢個賣相好吸引，豬雜份量都合理，不過味道太淡。
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Apart from Hakka, they have Teochew dishes too. Anyway.The deep-fired eel cuts and sea-food pot were good. The steamed egg with fish livers was however lesser than expected. The ingredients were inferior. But I guessed those were the best they could source locally already.The restaurant was quite popular in comparison to its neighbors. Tables are as tight as other typical eating places in Hong Kong of the same price range. I won’t mind go eating again, just won’t order that egg-fish-liver dish.
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波友聚會約到黎新蒲崗食小菜，睇吓餐牌都幾多選擇，今日就叫咗炸大腸，魚腸焗蛋，石窩炒芥蘭，蝦干魚肚浸勝瓜，拔絲咕嚕肉及上海粗炒炸大腸真係好邪惡，外表炸到好鬆脆！入邊帶少少肥！點埋酸汁食送啤酒就一流！魚腸焗蛋喺香港真係越嚟越少有，呢度個蛋厚身焗到好香.入邊有啲果皮嘅香味，魚腸亦唔腥，真係要趁熱！拔絲咕嚕肉個汁就幾好味，酸酸甜甜..不過略為厚粉！蝦干魚肚浸勝瓜，魚肚浸得夠透煮得夠淋入哂蝦干既鮮味、味道唔錯！石窩芥蘭食落清甜爽脆！朋友必點嘅上海粗炒，鑊氣十足，配埋點加嘅辣椒一齊食唔錯！
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揸車來到新蒲崗，雖然有不少咪錶，但是比較難搵位，所以如果來這裏食晚飯就要早啲搵位泊車。我們叫了豆腐魚雲湯生炸乳鴿王拔絲咕嚕肉羅定雞件全部都很地道很有特色，份量也很多，值得要推介是那個湯和羅定雞件。四個人食晚飯$500有找。
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