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4-min walk from Exit A, Austin MTR Station
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Telephone
23320603
23328615
Opening Hours
Today
05:30 - 00:00
Mon - Sun
05:30 - 00:00
Above information is for reference only. Please check details with the restaurant.
This restaurant is located on Wai Ching Street in Jordan, with a long history and reputation in Shunde cuisine, and I believe my first visit was almost 25 years ago. It has another branch located at Wylie Road.The setting is just like what I remember that many years ago, having non-descript decoration, with the only interesting feature being the large fish tank on one side, having lots of live river fish. Frankly the ambience is quite run-down and does not offer the best ambience. We order the Soup of Big Fish Head with Tianma and Cordyceps Flower ($268). The extra small pot size is actually not small at all, enough to serve 4 with two bowls each. The highly fragrant Chinese medicine tianma permeates in the soup, which has a great taste and also good for health. Best to pre-order in advance to ensure availability.The Boiled Angled Luffa with Bean Curd and Ginkgo Fruit in Shark’s Fin Soup ($128) is a decent dish, with the luffa infused with the flavours from the soup. The chef has added some Chinese celery and wolfberries beside the bean curd sheet as well. Good to balance with the more heavy dishes.The Shun De Pan-Fried Fish Meat Stuffed in Pepper / Lotus ($138) is another must order. The minced dace meat is served in three styles, including fish ball, stuffed in lotus root as well as pepper. The seasoning is spot on, with the bouncy texture also memorable. The crunchy lotus root, slight spiciness from the pepper, and the crispy rice noodle on the fish ball also add extra enjoyment too. I also like their pickled clam sauce very much.Lastly it is Pan-Fried Fish Head in Pot ($324). Another must-order, the big fish head is served in a searing hot clay pot, cooked together with spring onion, shallot, ginger to give a highly flavourful dish. While there is not a lot of meat, the fish head has some soft bones which can be eaten, with the skin having a rich taste as well. We also like that the fish head does not feel very greasy.The bill on the night is $1,043 and very reasonable. Overall, the food is very good and still live up to its fame, but the service on the night has a lot of issues. Even though the restaurant is not busy, the speed of service is very slow, and while we are fortunate not having any bad experience, there are a few tables which had made complaints. One group of customers even left after waiting for a long time. I hope this is just a bad day and not a recurring problem.
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傳統河鮮酒家非常適合家庭聚會 呢度分別有早午晚餐 價錢都合理 窗櫥嘅游水海鮮確實最吸引我叫咗個套餐 率先試咗太子成名脆皮咕嚕肉好多台都有叫咕嚕肉 呢道菜平時都成日食但係脆皮又味道極佳的卻難找得到酸酸甜甜味道適中 送埋個飯就一流特色翅湯枱面蒸河鮮魚配唐生菜條魚好大條 翅湯加上好多蔥同姜 同我哋嗌咗黑鯛魚 $19一兩 條女兩斤 非常大條另外上咗一碟唐生菜 都好新鮮 成個畫面真係好似打邊爐咁 金牌得獎銅盆蒸污糟雞 半隻 上枱嘅時候用錫紙包住撕開錫紙之後見到好多滑雞同埋榨菜兩者兼食 又係另外一番風味呢！
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老字號已經買少見少！去到佐敦一定會醒起食呢間河鮮酒家喺偉晴街呢間分店日立咗好多年佢最出名就有新鮮嘅海鮮😋😋呢度嘅魚湯都係必點 每枱晚餐都會叫今日同屋企人一行四人點咗個四人餐性價比高 只係每人三百幾蚊但食到款款都高質食品首先食到係家鄉煎釀二叔公睇個名都唔知道佢係咩菜 但係其實係煎釀三寶啲friend有青椒同蓮藕餅 完全唔需要加豉油同醬都好夠味超級香口 爽爽的蓮藕夾住魚肉好特別飲到呢個蟲草花天麻燉大魚頭湯真係全晚嘅中中之中 我哋每人竟然飲到四碗以上證明份量十分多 湯渣又非常足料飲完即刻去到頭風冇咁頭痛！
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提早同屋企人慶祝做節，記得之前朋友介紹過佐敦有間順德河鮮傳統酒樓，所以就試吓！我哋一家人試咗個六人餐！份量全部都好大，我哋七個人食都非常足夠！呢間傳統酒樓真係好有舊式酒樓嘅風味，我覺得帶外國朋友嚟食都係有一啲特別嘅體驗！1. 蟲草花鮮響螺頭雞湯 （5/5）首先上個螺頭雞湯就俾佢一大盤湯料嚇親，因為真係好足料！嗰啖湯係極之濃郁！我哋七個人分每人一碗之餘仲可以分多兩至三碗！2. 啫啫西芹焗魚卜煲 （5/5）全晚我覺得呢個係最最最好食個煲，入邊真係好多魚卜，全部都大大條，覺得好多骨膠原啊！味道煮得非常之入味，一啲都唔會覺得腥，而且魚卜係爽、脆、滑！呢味菜應該喺其他地方都好難食到，所以呢個係極致推介！👏🏻👏🏻👏🏻3. 蒜子山扣脆肉風鱔皇 （4/5）鱔皇都係用煲，好肥厚嘅鱔片，但係我自己個人口味我會鍾意係脆炸燒口味多少少，同埋鱔有啲骨，但味道濃郁香滑嘅！4. 金牌得獎銅盤污糟雞 （5/5）呢個見佢個名都係比較期待嘅，賣相就係銅盤上，望落去好似好一般，但係你一食個雞你就會覺得知道…..係非常之滑，同埋入味！呢個我都會推介！5. 太子成名脆皮咕嚕肉 （5/5）咕嚕肉真係非常之脆，一夾落去都已經知㗎啦，食落去就更加係外脆內軟！6. 籠仔荷葉梅菜蒸菜遠 （4.5/5）呢個應該都係招牌菜式，我好喜歡佢個甜梅菜，又唔會搶咗本身菜心嗰個鮮味，我試過喺其他地方食可能梅菜嘅味太強，但係呢個係啱啱好！整體嚟講，一大班人做節或者平時宵夜晚飯都值得嚟，因為而家呢啲順德菜式又要有水準，好難喺其他地方食到！而且價錢都係合理！六人餐$2880！
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