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Restaurant: Sun Tung Lok Chinese Cuisine
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

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中式佳餚
2025-01-29 706 views
新年快到,  依傳統習俗,  總會執屋打点,  買新衫新鞋過新年.  今晚又準備了行花市,  中午時段要休息一下,  嘆個中式午餐,  選擇了新同樂魚翅酒家.這酒家馳名中外, 在香港已有多年歷史.厨藝非常好,  穫得了多年米之蓮奨項.酒家裝修好優雅, 座位闊落.   我們訂了位,  服務員迅速安排座位, 送上熱茶及小食, 水滾茶靚, 招呼周到.酒家部長替我們寫了幾款點心, 燒味, 水餃麪, 及甜品.   看來不錯.百花脆皮乳豬件:   每人兩件, 上枱熱辣辣, 賣相吸引.乳豬皮香脆可口, 非常薄, 醸了滿滿蝦膠, 鮮味又彈牙.  脆口加彈牙,  吃起來好有層次感.  紅菜頭鮮露筍蟹肉餃：皮薄饀料正,   蟹肉好鮮甜, 紅菜頭及鮮露筍, 細嫩, 健康可口.鹿兒島A4和牛咸水角,  造型得意, 外型像啤梨. 內餡系和牛, 牛味濃, 調味正.  咸水角炸得香脆不油膩, 真好食.金包銀絲腸粉, 配上熱醬油. 腸粉蒸得好滑,  內餡比坊間的春風得意腸更好食.蝦湯鮮蝦水餃稻庭麵鮮蝦水餃好巨型, 每碗三隻,  內有多隻新鮮大蝦, 蝦肉質爽彈, 味鮮美, 稻庭麵好綿滑.  蝦湯湯頭好甜.餐後甜品：龍鬚
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新年快到,  依傳統習俗,  總會執屋打点,  買新衫新鞋過新年.  
今晚又準備了行花市,  中午時段要休息一下,  嘆個中式午餐,  選擇了
新同樂魚翅酒家.
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 這酒家馳名中外, 在香港已有多年歷史.
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 厨藝非常好,  穫得了多年米之蓮奨項.
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 酒家裝修好優雅, 座位闊落. 
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  我們訂了位,  服務員迅速安排座位, 送上熱茶及小食, 水滾茶靚, 招呼周到.
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 酒家部長替我們寫了幾款點心, 燒味, 水餃麪, 及甜品.   看來不錯.
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 百花脆皮乳豬件:   每人兩件, 上枱熱辣辣, 賣相吸引.
百花脆皮乳豬件
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 乳豬皮香脆可口, 非常薄, 醸了滿滿蝦膠, 鮮味又彈牙.  
脆口加彈牙,  吃起來好有層次感.  
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 紅菜頭鮮露筍蟹肉餃：皮薄饀料正,   
紅菜頭鮮露筍蟹肉餃
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 蟹肉好鮮甜, 紅菜頭及鮮露筍, 細嫩, 健康可口.
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 鹿兒島A4和牛咸水角,  造型得意, 外型像啤梨. 
鹿兒島A4和牛咸水角
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 內餡系和牛, 牛味濃, 調味正.  咸水角炸得香脆不油膩, 真好食.
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 金包銀絲腸粉, 配上熱醬油. 
金包銀絲腸粉
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 腸粉蒸得好滑,  內餡比坊間的春風得意腸更好食.
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 蝦湯鮮蝦水餃稻庭麵
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 鮮蝦水餃好巨型, 每碗三隻, 
蝦湯鮮蝦水餃稻庭麵
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 內有多隻新鮮大蝦, 蝦肉質爽彈, 味鮮美, 稻庭麵好綿滑.  蝦湯湯頭好甜.
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 餐後甜品：龍鬚糖 法式焦糖燉蛋,   包含中法式元素.
龍鬚糖 法式焦糖燉蛋
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 燉蛋好滑溜, 龍鬚糖幼如絲,  這個手作甜品, 吃得好回味. 
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 食物有質素, 手工廚藝出眾, 值得再來. 
(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
Taste
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Dine In
Spending Per Head
$490 (Lunch)
Recommended Dishes
百花脆皮乳豬件
紅菜頭鮮露筍蟹肉餃
鹿兒島A4和牛咸水角
金包銀絲腸粉
蝦湯鮮蝦水餃稻庭麵
龍鬚糖 法式焦糖燉蛋
Level4
592
40
A glimpse of the former extravagance in Hong Kong
2024-09-14 5406 views
This famous restaurant is located on 4/F of Mira Place, and has been in business for 55 years. The specialty is definitely the shark’s fin soup, but in the last decade the general public has a much better understanding of the cruelty in getting the shark's fin, and the restaurant has also downplayed that in its name and marketing.Arriving sharp at our booking time in the evening, we are seated at the booth, which are good for more private conversations. The decoration is stylish and luxurious. H
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 This famous restaurant is located on 4/F of Mira Place, and has been in business for 55 years. The specialty is definitely the shark’s fin soup, but in the last decade the general public has a much better understanding of the cruelty in getting the shark's fin, and the restaurant has also downplayed that in its name and marketing.
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 Arriving sharp at our booking time in the evening, we are seated at the booth, which are good for more private conversations. The decoration is stylish and luxurious. Having visited here a few times already, we decide to try the newer Sun Tung Lok Special Menu ($2,038 each), instead of the Michelin menu we have enjoyed before.
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 The first course is Ark Shell Meat and Green Salad in Mustard Dressing 赤貝肉翠蔬沙律伴芥末汁. The chef has carved out the inside of cucumber sections and then stuffed with shredded cucumber, with some chickpeas as well. On top is the fresh ark shell meat, with some mustard dressing to season, and a piece of tomato and parsley. Combining Chinese, Western and Japanese elements together, a nice starter.
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 The second course is Shark’s fin in Superior Soup 紅燒海虎翅. The signature of the restaurant, with the prized shark’s fin very thick in diameter, served in a superior soup that is pure umami and flavours, obviously prepared for a long process using many ingredients. Served on a sizzling hot clay pot, there is no need to add any vinegar, with the restaurant thoughtfully providing some additional Chinese ham extracts on additional saltiness if needed. But to me the original flavours are already fantastic.
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 The third course is Braised Australian Greenlip Abalone and Garoupa Filet 澳洲四頭青邊鮑魚配海斑扒. The abalone is perfectly cooked, very tender and the knife can slice through it easily, while retaining a wonderful bite, seeping with amazing flavours on each bite. The vegetable on the bottom allows me to savour the last drop of the beautiful sauce. The fish filet is seasoned well, with a thin batter and not feeling oily on the mouth.
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 The fourth course is Steamed prawn with Fried Conpoy 脆瑤柱豆腐蓉蒸海蝦球配紅蝦籽汁. The minced bean curd reminds me of the pipa tofu but this is steamed instead of deep-fried, with a large prawn on top, scattered with some fried conpoy to add some contrast in texture and flavours. There is also a red shrimp roe sauce which has wonderful umami taste and integrates the different elements of the whole dish together perfectly.
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 The fifth course is Spanish Pork Loin and Deep-Fried Daikon 西班牙橡果豬柳伴脆大根. The pork loin is very tender, with lots of flavours, having the right amount of lean and fat, not feeling greasy at all. The sauce used to pan-fry has a complex and delicious taste, and the chef has creatively prepared some deep-fried turnip on the side, which are sweet and without fibres, plus some salad vegetables underneath, to cleverly balance the rich flavours of the pork.
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 The sixth course is Bird’s Nest and Sago in Iced Honeydew 茶盅燕窩蜜瓜西米露 and Deep-Fried Glutinous Ball stuffed with Custard 忌廉奶皇芝麻煎堆. The sago dessert has a refreshing melon note and not too sweet, with the bird’s nest placed at the bottom. For sure it is a lady’s favourite. For me I like the glutinous ball better, with a nice chewy texture and coated with sesames to give a wonderful fragrance, while the custard stuffing is runny and also appropriate in sweetness.
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 Coming here one can still feel some reminders of the glorious period in HK. Apart from the shark’s fin and premium ingredients, the restaurant is still using the authentic ivory chopsticks which has a long history, and are no longer available because of the global ivory ban. Service is good, but like almost all local Chinese restaurants they can do better job in explaining the dishes. The bill on the night is $4,605.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2024-09-07
Dining Method
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Spending Per Head
$2303 (Dinner)
Level3
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保持一貫高水準
2025-02-08 0 views
剛到尖沙咀辦事便想起這家米芝蓮一星的新同學魚翅酒家。上次來吃的質素也是很好，今次點了他們大概$900一位的套餐包括大鮑翅、石班魚扒和鹿兒島豚肉，再加上煲仔飯及甜品。他們的經理告訴我單是大鮑翅單叫已經要$700，所以這個套餐非常抵食。首先來了這個蜜糖核桃，核桃配以蜜糖已經非常美味再加上芝麻實在香口吃了停不了。上了茶之後便是我們的大包翅，魚翅的份量很多，他們之前還要問你是否品嚐他們的鮑翅湯味道，我說不用了相信他們的大廚口味。他們的鮑翅湯非常入味已經夠鹹了，他們還給了你一瓶金華火腿醬汁一試，這個醬汁泡製得非常好濃郁，所以幾滴便夠晒鹹了，味道很好。之後來的是石斑魚扒份量也算不少了，魚扒很新鮮配以厚的皮，實在很美味。鹿兒島豚肉就是比較普通，但也不失為佳作。之後來了一個煲仔飯，應該是每人一個的。但由於他們製作是出了問題，所以上了一個煲仔飯，其他一位貴客便要等多20分鐘！他們重新製作態度嚴謹是正確的，但以普通米芝蓮兩星的水準，一般是會把兩個煲仔飯重新再造，以便兩位貴客可以同時享用而不是一位客人在等20分鐘看人吃。這方面可以改善了。煲仔飯做出來臘味很香，吃到最後在瓦煲旁還有飯焦那些焦香脆飯非常美味，值
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剛到尖沙咀辦事便想起這家米芝蓮一星的新同學魚翅酒家。上次來吃的質素也是很好，今次點了他們大概$900一位的套餐包括大鮑翅、石班魚扒和鹿兒島豚肉，再加上煲仔飯及甜品。他們的經理告訴我單是大鮑翅單叫已經要$700，所以這個套餐非常抵食。首先來了這個蜜糖核桃，核桃配以蜜糖已經非常美味再加上芝麻實在香口吃了停不了。上了茶之後便是我們的大包翅，魚翅的份量很多，他們之前還要問你是否品嚐他們的鮑翅湯味道，我說不用了相信他們的大廚口味。他們的鮑翅湯非常入味已經夠鹹了，他們還給了你一瓶金華火腿醬汁一試，這個醬汁泡製得非常好濃郁，所以幾滴便夠晒鹹了，味道很好。之後來的是石斑魚扒份量也算不少了，魚扒很新鮮配以厚的皮，實在很美味。鹿兒島豚肉就是比較普通，但也不失為佳作。之後來了一個煲仔飯，應該是每人一個的。但由於他們製作是出了問題，所以上了一個煲仔飯，其他一位貴客便要等多20分鐘！他們重新製作態度嚴謹是正確的，但以普通米芝蓮兩星的水準，一般是會把兩個煲仔飯重新再造，以便兩位貴客可以同時享用而不是一位客人在等20分鐘看人吃。這方面可以改善了。煲仔飯做出來臘味很香，吃到最後在瓦煲旁還有飯焦那些焦香脆飯非常美味，值得一讚。甜品的桂花糕十分彈牙要讚一下。腰果曲奇味道就是一般了，而糖水方面係芋頭太大粒太多了，但味道還算不錯。整體來說可以說保持水準，但當然要改善我所說的問題了。
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$1000
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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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大年初二去新同樂食開年飯
2025-02-05 92 views
我羊生GoGoGo大年初二去新同樂食開年飯感覺唔錯😁🐑黑魚子鮮蝦帶子豆苗球-豆苗有落味輕輕炒過，加埋蝦粒、帶子粒包成球狀再蒸，超級好味🐑魚翅餃-餃身飽滿，魚翅、瑤柱等餡料十足，上湯肉味鮮，加數滴浙醋味道更為昇華🐑百花脆皮乳豬件-蝦膠釀喺乳豬皮上炸，乳豬皮鬆脆，蝦膠鮮味彈牙，必食😋🐑竹笙海鮮金魚餃-金魚餃賣相不俗，藍色湖水影相打卡確係一流，不過有啲人工化🤭🐑鮑魚酥-酥皮水準一流，餡料爆滿，好有滿足感🐑圍蝦叉燒炒飯-碟炒飯未上枱，遠遠都已經香氣四溢，蛋香、蔥香、飯香渾然天成，飯身炒得通、爽、透，碟底絕無多餘油份
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我羊生GoGoGo
大年初二去新同樂食開年飯
感覺唔錯😁
🐑黑魚子鮮蝦帶子豆苗球-豆苗有落味輕輕炒過，加埋蝦粒、帶子粒包成球狀再蒸，超級好味
🐑魚翅餃-餃身飽滿，魚翅、瑤柱等餡料十足，上湯肉味鮮，加數滴浙醋味道更為昇華
🐑百花脆皮乳豬件-蝦膠釀喺乳豬皮上炸，乳豬皮鬆脆，蝦膠鮮味彈牙，必食😋
🐑竹笙海鮮金魚餃-金魚餃賣相不俗，藍色湖水影相打卡確係一流，不過有啲人工化🤭
🐑鮑魚酥-酥皮水準一流，餡料爆滿，好有滿足感
🐑圍蝦叉燒炒飯-碟炒飯未上枱，遠遠都已經香氣四溢，蛋香、蔥香、飯香渾然天成，飯身炒得通、爽、透，碟底絕無多餘油份
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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《米芝蓮一星高品質中菜廳·新同樂》
2025-02-02 273 views
年末到訪2024米芝蓮一星推介粵菜·新同樂2011年更曾榮獲米芝蓮三星未品嘗到菜式已被時代感裝潢風格深深吸引，訂座安排非常有私隱度半包廂座位～午市點心套餐，不定時更換點心款式⭐️百花脆皮乳豬餐廳最招牌菜式之一，午市點心套餐就已經品嘗到！薄薄乳豬脆皮食落滿滿油香，配上爽彈鮮味釀蝦膠 真係名不虛傳，一人有兩件岩岩好！ ⭐️紅菜頭鮮露筍蟹肉餃紅菜頭天然紅色晶瑩剔透，增加食慾⭐️鹿兒島A4和牛咸水角和牛用黑椒調味，牛味濃郁，咸水角口感極佳⭐️金包銀絲腸粉外貌近炸兩相似100，內有乾坤，最內層清甜白蘿蔔用腐竹包住，再有油炸鬼同腸粉覆蓋，口感豐富，味道有層次⭐️蝦湯鮮蝦水餃稻庭麵新鮮濃蝦湯鮮味十足，有種日式拉麵湯底濃度鮮蝦水餃紮實飽滿啖啖蝦肉⭐️龍鬚糖 法式無糖燉蛋將焦糖換上傳統將近失傳小食龍鬚糖增添口感燉蛋軟滑綿密有蛋香！
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年末到訪2024米芝蓮一星推介粵菜·新同樂
2011年更曾榮獲米芝蓮三星
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未品嘗到菜式已被時代感裝潢風格深深吸引，訂座安排非常有私隱度半包廂座位～
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午市點心套餐，不定時更換點心款式
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⭐️百花脆皮乳豬
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餐廳最招牌菜式之一，午市點心套餐就已經品嘗到！
薄薄乳豬脆皮食落滿滿油香，配上爽彈鮮味釀蝦膠 真係名不虛傳，一人有兩件岩岩好！
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⭐️紅菜頭鮮露筍蟹肉餃
紅菜頭天然紅色晶瑩剔透，增加食慾
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⭐️鹿兒島A4和牛咸水角
和牛用黑椒調味，牛味濃郁，咸水角口感極佳
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⭐️金包銀絲腸粉
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外貌近炸兩相似100，內有乾坤，最內層清甜白蘿蔔用腐竹包住，再有油炸鬼同腸粉覆蓋，口感豐富，味道有層次
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⭐️蝦湯鮮蝦水餃稻庭麵
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新鮮濃蝦湯鮮味十足，有種日式拉麵湯底濃度
鮮蝦水餃紮實飽滿啖啖蝦肉
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⭐️龍鬚糖 法式無糖燉蛋
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將焦糖換上傳統將近失傳小食龍鬚糖增添口感
燉蛋軟滑綿密有蛋香！
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2025-01-26
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Type of Meal
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  • 百花脆皮乳豬件
  • 鹿兒島A4和牛咸水角
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14年米芝蓮🌟，高級中菜，必試招牌菜！
2025-01-25 1789 views
開業於1969年，連續14年榮獲米芝蓮星級，中菜高級又美味，食材都是進口的，廚師的手藝更是一流，吃過一次就會想再來！必點的招牌菜是百花脆皮乳豬，外皮鬆脆，蝦膠彈牙，超有口感，讓人回味無窮！紅菜頭鮮露筍蟹肉餃色澤超吸引，皮薄透光，吃起來煙韌又清新，內餡豐富，簡直是味蕾的享受✨。鹿兒島 A4 和牛咸水角則是用料上乘，造型可愛，香而不膩，真心推薦！金包銀絲腸粉外層柔滑，裡面的炸腐皮卷香脆，加上蘿蔔絲，令人驚艷。主食的蝦湯鮮蝦水餃稻庭麵，湯底濃郁，水餃飽滿彈牙，和稻庭麵的搭配簡直完美！最後，龍鬚糖法式無糖燉蛋，味道綿密，甜而不膩，讓人心滿意足。這麼多美味，真的是不容錯過啊！
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開業於1969年，連續14年榮獲米芝蓮星級，中菜高級又美味，食材都是進口的，廚師的手藝更是一流，吃過一次就會想再來！

必點的招牌菜是百花脆皮乳豬，外皮鬆脆，蝦膠彈牙，超有口感，讓人回味無窮！
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 紅菜頭鮮露筍蟹肉餃色澤超吸引，皮薄透光，吃起來煙韌又清新，內餡豐富，簡直是味蕾的享受✨。
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鹿兒島 A4 和牛咸水角則是用料上乘，造型可愛，香而不膩，真心推薦！
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 金包銀絲腸粉外層柔滑，裡面的炸腐皮卷香脆，加上蘿蔔絲，令人驚艷。
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主食的蝦湯鮮蝦水餃稻庭麵，湯底濃郁，水餃飽滿彈牙，和稻庭麵的搭配簡直完美！
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 最後，龍鬚糖法式無糖燉蛋，味道綿密，甜而不膩，讓人心滿意足。這麼多美味，真的是不容錯過啊！
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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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執得😑
2025-01-12 2414 views
成日話啲港人唔留港消費返晒大陸，去晒日本，點解唔好好地檢討吓自己？ 呢間嘢真係期待過，呢個價錢，畢竟唔係我呢啲一般打工仔隨便可以嚟食，之前食過福臨門雖然不過不失，但價錢rise 嚟講都唔會再去。 講返呢間嘢（新同樂），由開始已經一肚氣，聽電話嗰條女晦晦氣氣，好似我差佢錢咁，仲收線拜拜都冇聲，直接cut線，我都未講完☹️。 （頂）.去到成間店原來得三個卡位，我叫佢安排卡位，我一個月前訂位，佢話冇。（尾音都無） 成餐飯情願吉晒嗰三個卡位都唔俾我哋坐。好嘢！👍🏻.嗰個著黑色西裝嘅部長仲經典👇🏼我：請問魚翅餐加$100要鵝掌是否有柚皮的？ （我見有食客啲相有。）男部長（西面答我）：冇寫咪冇囉 ！我：我呆咗😳（真正貼錢買難受） 🤬.魚翅一般，火腿嗰個好啲，紅燒嗰個千祈唔好叫不知所謂。 仲話魚翅專門店。😤😓（反眼中）. 加$100嗰個鵝掌，成碟嘢都冇味連啲汁都冇味，唔知係因為雪藏所以冇味？定係啲材料根本就好差，我已經分唔到，定係因為有錢佬食嘢淡口啲咩？甜野無甜味鹹野冇鹹味，總之一個字差！ . 成餐飯夾硬算最好食嘅係，餐嗰個煲仔飯，同另加嘅蛋白杏汁（雖然有啲稀）。 .anyway, 睇嚟呢間嘢都執得，
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成日話啲港人唔留港消費返晒大陸，去晒日本，點解唔好好地檢討吓自己？

呢間嘢真係期待過，呢個價錢，畢竟唔係我呢啲一般打工仔隨便可以嚟食，之前食過福臨門雖然不過不失，但價錢rise 嚟講都唔會再去。

講返呢間嘢（新同樂），由開始已經一肚氣，聽電話嗰條女晦晦氣氣，好似我差佢錢咁，仲收線拜拜都冇聲，直接cut線，我都未講完☹️。 （頂）
.
去到成間店原來得三個卡位，我叫佢安排卡位，我一個月前訂位，佢話冇。（尾音都無） 成餐飯情願吉晒嗰三個卡位都唔俾我哋坐。好嘢！👍🏻
.
嗰個著黑色西裝嘅部長仲經典👇🏼
我：請問魚翅餐加$100要鵝掌是否有柚皮的？ （我見有食客啲相有。）
男部長（西面答我）：冇寫咪冇囉 ！
我：我呆咗😳（真正貼錢買難受） 🤬
.
魚翅一般，火腿嗰個好啲，紅燒嗰個千祈唔好叫不知所謂。 仲話魚翅專門店。😤😓（反眼中）
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.
加$100嗰個鵝掌，成碟嘢都冇味連啲汁都冇味，唔知係因為雪藏所以冇味？定係啲材料根本就好差，我已經分唔到，定係因為有錢佬食嘢淡口啲咩？甜野無甜味鹹野冇鹹味，總之一個字差！
.
成餐飯夾硬算最好食嘅係，餐嗰個煲仔飯，同另加嘅蛋白杏汁（雖然有啲稀）。
.
anyway, 睇嚟呢間嘢都執得，2000幾差唔多成$3000食個lunch食啲咁嘅嘢，唔推薦，亦都唔會再去第二次，請都唔去。講完。 ☹️
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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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    2025-01-12
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    Spending Per Head
    $2817 (Lunch)
    Level1
    1
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    除了價錢其他都唔似米之連
    2025-01-09 1769 views
    食物：飽魚無味像煲湯螺頭！蝦蒸蛋，用料下欄，蝦過火了，蛋一份有蝦羔味，一份淡！和牛無問要幾熟，有咬口！茶…差過稻香服務：上菜次序與menu 不乎從來沒有介紹上緊咩菜，同問我哋feedback!未食完就收走食物上菜時，啲拌鍱已經collapsed 幾次收走餐具後，又唔補放，上菜又無發現，要問同經理反映食物質素有問題…答案係：哦，Apple pay?總結：無法想像係米之連1星食物overpriced 兩陪 服務overpriced 10陪P.S. $3500+ per head
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    食物：
    飽魚無味像煲湯螺頭！
    蝦蒸蛋，用料下欄，蝦過火了，蛋一份有蝦羔味，一份淡！
    和牛無問要幾熟，有咬口！
    茶…差過稻香

    服務：
    上菜次序與menu 不乎
    從來沒有介紹上緊咩菜，同問我哋feedback!
    未食完就收走食物
    上菜時，啲拌鍱已經collapsed
    幾次收走餐具後，又唔補放，上菜又無發現，要問
    同經理反映食物質素有問題…答案係：哦，Apple pay?

    總結：
    無法想像係米之連1星
    食物overpriced 兩陪
    服務overpriced 10陪

    P.S. $3500+ per head
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      米芝蓮一星竟然有咁嘅服務態度
      2024-12-07 4105 views
      同公司食飯，兩圍柗，一位穿黑色西服疑似部長的男士來招呼兩柗。這位男店員給我們drink menu 後沒有話哪個款沒有。大家睇過Drink menu 後，準備叫飲品時，我們：想叫6杯薄荷蜂蜜綠茶。店員：沒有我們：哪大棗茶有沒有？店員：沒有我們：咁想要一jar 甘蔗蘋果汁。店員：沒有我們：咁你們有什麼？店員：只有橙汁和西瓜汁。這就像麥兜裡面的情節，令人哭笑不得。 其實如果一早知道有些飲品沒有，能否一早就話比我地知，不要我們遂樣確認...之後菜遂樣上，味道是不錯的。到蟹煲上的時候，因為見是有殼要自己拆的，我們嘗試問那位男部長請問可以幫我們分菜嗎？那位男部長一手大力的放下那個蟹煲，"砰！！", 然後再大力地放下拆蟹的鉗，"砰！！" 全場一瞬間靜下來。 男部長黑面地離開了。一句道歉也沒有。 我們都理解蟹煲很重，都可能會不小心大力了一點，但拆蟹鉗呢？很重嗎？我們可能有很多要求，但如果肯出聲講人手不足，做不到，我們做客的會理解。但黑面一句道歉也沒有的，這個態度未面太差了吧。茶餐廳都好過它。如果想吃得開心，不建議大家來。 服務好的米芝蓮一星多的是。
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      同公司食飯，兩圍柗，一位穿黑色西服疑似部長的男士來招呼兩柗。這位男店員給我們drink menu 後沒有話哪個款沒有。大家睇過Drink menu 後，準備叫飲品時，
      我們：想叫6杯薄荷蜂蜜綠茶。
      店員：沒有
      我們：哪大棗茶有沒有？
      店員：沒有
      我們：咁想要一jar 甘蔗蘋果汁。
      店員：沒有
      我們：咁你們有什麼？
      店員：只有橙汁和西瓜汁。
      這就像麥兜裡面的情節，令人哭笑不得。 其實如果一早知道有些飲品沒有，能否一早就話比我地知，不要我們遂樣確認...

      之後菜遂樣上，味道是不錯的。到蟹煲上的時候，因為見是有殼要自己拆的，我們嘗試問那位男部長請問可以幫我們分菜嗎？那位男部長一手大力的放下那個蟹煲，"砰！！", 然後再大力地放下拆蟹的鉗，"砰！！" 全場一瞬間靜下來。 男部長黑面地離開了。一句道歉也沒有。

      我們都理解蟹煲很重，都可能會不小心大力了一點，但拆蟹鉗呢？很重嗎？我們可能有很多要求，但如果肯出聲講人手不足，做不到，我們做客的會理解。但黑面一句道歉也沒有的，這個態度未面太差了吧。茶餐廳都好過它。

      如果想吃得開心，不建議大家來。 服務好的米芝蓮一星多的是。
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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        • 燒汁乾煏牛肋骨
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        質素真係好差
        2024-10-05 4642 views
        餐廳嘅裝修都堂皇嘅，但係食物質素同埋服務質素都有待改進，服務質素同稻香嘅酒樓差唔多，食物質素方面，雖然用料靚，但住得過咗火，煮得太耐，白白浪費靚嘅食物素材，非常可惜。
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        餐廳嘅裝修都堂皇嘅，但係食物質素同埋服務質素都有待改進，服務質素同稻香嘅酒樓差唔多，食物質素方面，雖然用料靚，但住得過咗火，煮得太耐，白白浪費靚嘅食物素材，非常可惜。
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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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          一個滿意的紀念日
          2024-09-20 4696 views
          今天是結婚紀念日！在兩星期前訂位，想在新同樂食一頓豐富的晚飯。一如以往，服務保持高水準。詳細介紹每一道菜的食材。食物方便有新嘅食材（紅蝦蒸蛋白），蝦膏滲透在蛋白上，鮮甜美味。回味無窮！
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          今天是結婚紀念日！在兩星期前訂位，想在新同樂食一頓豐富的晚飯。一如以往，服務保持高水準。詳細介紹每一道菜的食材。食物方便有新嘅食材（紅蝦蒸蛋白
          ），蝦膏滲透在蛋白上，鮮甜美味。回味無窮！




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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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          尖沙咀必食中菜之選👍🏻
          2024-07-07 7171 views
          「新同樂」呢三個字，除咗代表老字號，亦都代表用心製作食物，絕對係出色嘅中菜。最鍾意就係佢哋嘅食物可以一份一份咁落order，令到鍾意食中菜嘅朋友可以試多啲款式，非常之細心。完成感受到每一道菜都係手工菜，特別係✨百花脆皮乳豬件，個乳豬皮真係可以以脆卜卜。另外✨炸蝦餃亦都非常出色，蝦餃皮炸到非常酥脆，而且皮薄餡多，鮮蝦又非常彈牙👍🏻✨天洋花膠扣蝦子柚皮簡直係不得之了，個柚皮係可以入口即溶，兼且完全冇澀味，再加上個汁炆到非常入味，食極都唔停🤤燒汁牛肋骨非常出色，牛肋骨嘅肉同脂肪比例非常之平均，又炆得非常之入味，令到你一食即刻溶化，令到燒汁個味道喺個口入邊停留🤤真係好滿足，下次要再去試其他點心同主菜，值得encore🫶🏻✨百花脆皮乳豬件，真係chok chok聲，超脆超彈牙✨紅莱頭鮮露筍蟹肉餃，餡料非常豐富，大大件好抵食，個樣又靚✨鵝肝脆炸鮮蝦餃，個皮炸到極度鬆脆，餡料亦都非常飽滿豐富。✨天洋花膠 扣 蝦籽柚皮，不得不讚個柚皮處理得非常之好，完全沒有苦澀味，入口即溶，配埋彈牙花膠同埋個汁一齊食，非常之回味✨西班牙紅蝦 伴 竹笙 蝦湯源蛋白，個蛋蒸得非常之滑，配埋啲海鮮一齊食，非常鮮味，口感豐富
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          「新同樂」呢三個字，除咗代表老字號，亦都代表用心製作食物，絕對係出色嘅中菜。

          最鍾意就係佢哋嘅食物可以一份一份咁落order，令到鍾意食中菜嘅朋友可以試多啲款式，非常之細心。

          完成感受到每一道菜都係手工菜，特別係✨百花脆皮乳豬件，個乳豬皮真係可以以脆卜卜。另外✨炸蝦餃亦都非常出色，蝦餃皮炸到非常酥脆，而且皮薄餡多，鮮蝦又非常彈牙👍🏻✨天洋花膠扣蝦子柚皮簡直係不得之了，個柚皮係可以入口即溶，兼且完全冇澀味，再加上個汁炆到非常入味，食極都唔停🤤燒汁牛肋骨非常出色，牛肋骨嘅肉同脂肪比例非常之平均，又炆得非常之入味，令到你一食即刻溶化，令到燒汁個味道喺個口入邊停留🤤

          真係好滿足，下次要再去試其他點心同主菜，值得encore🫶🏻

          ✨百花脆皮乳豬件，真係chok chok聲，超脆超彈牙
          217 views
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          ✨紅莱頭鮮露筍蟹肉餃，餡料非常豐富，大大件好抵食，個樣又靚
          166 views
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          ✨鵝肝脆炸鮮蝦餃，個皮炸到極度鬆脆，餡料亦都非常飽滿豐富。
          155 views
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          202 views
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          ✨天洋花膠 扣 蝦籽柚皮，不得不讚個柚皮處理得非常之好，完全沒有苦澀味，入口即溶，配埋彈牙花膠同埋個汁一齊食，非常之回味
          126 views
          1 likes
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          ✨西班牙紅蝦 伴 竹笙 蝦湯源蛋白，個蛋蒸得非常之滑，配埋啲海鮮一齊食，非常鮮味，口感豐富
          117 views
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          ✨燒汁乾煏牛肋骨，完全係名不虛傳嘅牛肋骨，炆到非常入味，個牛肉入口即溶，牛油味非常之豐富，多重口感，回味無窮
          116 views
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          ✨上湯焗北海道帶子皇件煎脆麵，個帶子煎到剛剛好，入口非常之腍滑，配埋個脆麵絕對係絕配
          111 views
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          ✨堂弄臘味煲仔飯，平時唔鍾意食潤腸嘅我，對呢一個臘味飯都非常之鍾意，佢個樣腸處理得好好，酒同埋潤嘅比例非常好食落彈牙香味十足
          140 views
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          ✨同樂甜蜜盛宴，呢個甜品拼盤，非常之不得了，抵食又多款式，特別係個荔枝，入邊真係有荔枝肉的
          150 views
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          201 views
          1 likes
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          653 views
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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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          Recommended Dishes
          • 燒汁乾煏牛肋骨
          • 百花脆皮乳豬件
          • 臘味煲仔飯
          • 鵝肝脆炸鮮蝦餃
          • 天洋花膠扣蝦籽柚皮
          Level3
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          是靚午最好食竟然係糖水
          2024-03-17 6407 views
          新同樂長年michelin星級食府我諗唔使點多介紹。心血來潮想同老婆食好少少，openrice見lunch set 400+ ok啦就坐低左。坐低先發現個lunch set已經變左598+, 計埋茶位加一即係700 per head。鮮圍蝦金粟翠蔬沙律：凍得太耐d蝦已經無乜味，咁呢d前菜我都唔expect d乜野。廣東點心：紅菜頭蝦餃，燒賣，粉果，紅菜頭都有特色，只係呢種特色係味道上其實無乜幫助，整體黎講3款都係好食既。湯品：灌湯餃同點心一樣，都係好食既，係d翅有d碎，當然就你比幾多錢係食幾多野嫁啦；但花膠筒瑤柱燉雞就令我好失望，個湯應該係放得太耐酸左。一開始我仲諗係咪落左d 咩料所以會酸，但最後都幾肯定唔係。我估個湯放過左夜，可惜左佢係用靚而又有少少厚身既花膠筒，我估有30頭以上，當然唔係成條比你啦。Main: 帶子皇同東坡肉，成個present同做法都好西式，帶子皇係2-3L, sauce都係西式creamy白汁，東坡肉就略嫌瘦肉既部分多左d, 去左佢拎去煲湯仲好啦。主食：個鮑魚飯用醬油+紅葱頭燴左個飯，好福建既做法老婆好中意，一啖飯都無留比我；雲吞面重蝦籽味再加d蝦油，雲吞足料，
          Read full review
          新同樂長年michelin星級食府我諗唔使點多介紹。心血來潮想同老婆食好少少，openrice見lunch set 400+ ok啦就坐低左。坐低先發現個lunch set已經變左598+, 計埋茶位加一即係700 per head。

          鮮圍蝦金粟翠蔬沙律：凍得太耐d蝦已經無乜味，咁呢d前菜我都唔expect d乜野。

          廣東點心：紅菜頭蝦餃，燒賣，粉果，紅菜頭都有特色，只係呢種特色係味道上其實無乜幫助，整體黎講3款都係好食既。

          湯品：灌湯餃同點心一樣，都係好食既，係d翅有d碎，當然就你比幾多錢係食幾多野嫁啦；但花膠筒瑤柱燉雞就令我好失望，個湯應該係放得太耐酸左。一開始我仲諗係咪落左d 咩料所以會酸，但最後都幾肯定唔係。我估個湯放過左夜，可惜左佢係用靚而又有少少厚身既花膠筒，我估有30頭以上，當然唔係成條比你啦。

          Main: 帶子皇同東坡肉，成個present同做法都好西式，帶子皇係2-3L, sauce都係西式creamy白汁，東坡肉就略嫌瘦肉既部分多左d, 去左佢拎去煲湯仲好啦。

          主食：個鮑魚飯用醬油+紅葱頭燴左個飯，好福建既做法老婆好中意，一啖飯都無留比我
          ；雲吞面重蝦籽味再加d蝦油，雲吞足料，面身可能佢整完等上，浸得太耐有d偏淋。整體黎講兩個都好食。

          甜水：新鮮腐竹既口感出奇地同燕窩好夾，竹生一開始我仲以為係切片既梨，點知原來係厚身既竹生，食落都幾有趣。

          成餐飯，最有驚喜係甜水，主食好食，點心同main都可以，前菜同湯就令人失望。仲有一點係出餐時間對中菜既影響都大，主食碗面我就覺得太淋，只係我已經好飽食唔落無所謂咁解。
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          1106 views
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          195 views
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          138 views
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          71 views
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          57 views
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          129 views
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          201 views
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          595 views
          4 likes
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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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          102
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          食物10分精緻/Very exquisite presentation
          2024-02-02 6215 views
          相信我可能有十年沒踏足這間食府，但看到很多食評和相片一直都很吸引。踏足這間食府，但看到很多食評和相片一直都很吸引。欣賞的是菜式沒有退步還有進步及令到菜式更加現代化。很多食府現都開始做fusion菜式但最後令到中菜的傳統味道失色。我相信這間餐廳如果帶商務客人前來會10分驚喜及會懷念這些菜式。很值得留意的是，他們仍然用着象牙筷子給客人使用。出乎意料原來個感覺是有不同的。I believe I haven't set foot in this restaurant for maybe ten years, but the many food reviews and photos online has always intrigued me. It’s always tempting to visit the restaurant again and verify the food reviews and photos. Thankfully, the dishes have not deteriorated but have improved and became more modern.
          Read full review
          相信我可能有十年沒踏足這間食府，但看到很多食評和相片一直都很吸引。踏足這間食府，但看到很多食評和相片一直都很吸引。欣賞的是菜式沒有退步還有進步及令到菜式更加現代化。很多食府現都開始做fusion菜式但最後令到中菜的傳統味道失色。
          我相信這間餐廳如果帶商務客人前來會10分驚喜及會懷念這些菜式。很值得留意的是，他們仍然用着象牙筷子給客人使用。出乎意料原來個感覺是有不同的。

          I believe I haven't set foot in this restaurant for maybe ten years, but the many food reviews and photos online has always intrigued me. It’s always tempting to visit the restaurant again and verify the food reviews and photos. Thankfully, the dishes have not deteriorated but have improved and became more modern. Many restaurants began to create fusion dishes, but in the end the traditional taste of Chinese cuisine was lost.
          I believe that if you bring business guests and associates to this restaurant, they will be very pleasantly impressed and will miss these dishes. It is worth noting that they still use ivory chopsticks for their guests. Unexpectedly, the feeling is different.

          Service/服務 👍🏻👍🏻👍🏻
          Cleanliness/清潔度 👍🏻👍🏻👍🏻
          Taste/味道 👍🏻👍🏻👍🏻👍🏻
          Ambiance/氣氛 👍🏻👍🏻👍🏻👍🏻
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          61 views
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          78 views
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          95 views
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          158 views
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          53 views
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          101 views
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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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          DETAILED RATING
          Taste
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          Date of Visit
          2024-01-13
          Dining Method
          Dine In
          Type of Meal
          Dinner
          Recommended Dishes
          • 燒汁乾煏牛肋骨
          • 百花脆皮乳豬件
          Level3
          32
          0
          食物精緻
          2023-11-17 5143 views
          今天專程到新同樂魚翅酒家試試他們的午餐。今次嘗試了每位$598的套餐。首先是大蝦沙律，配以沙律醬和其他配菜，整體沒有甚麽味道，只是靠沙律醬，份量不少蝦還算新鮮。接下來是三款點心，侍應當著顧客面前把三款點心先行蒸熱再上枱，服務仔細，點心份量不少，比一般酒樓點心大，而味度豐富，好像齋菜餃子一般很難弄得好味，因為不能放入肉食雞湯等調味，但這款餃子非常美味，味道濃郁令人回味。接下來的燉湯水準非常好，老火湯應該燉了很長的時間。接着是黑毛豬，份量不少有點像上海菜的五花肉，由於是半肥瘦所以不至於太「鞋」，但味道方面比較普通。最後的鮑魚飯芡汁做得很好味，是一個完美的結束，也非常之飽肚，是一頓很不錯的午餐！
          Read full review
          今天專程到新同樂魚翅酒家試試他們的午餐。今次嘗試了每位$598的套餐。首先是大蝦沙律，配以沙律醬和其他配菜，整體沒有甚麽味道，只是靠沙律醬，份量不少蝦還算新鮮。接下來是三款點心，侍應當著顧客面前把三款點心先行蒸熱再上枱，服務仔細，點心份量不少，比一般酒樓點心大，而味度豐富，好像齋菜餃子一般很難弄得好味，因為不能放入肉食雞湯等調味，但這款餃子非常美味，味道濃郁令人回味。接下來的燉湯水準非常好，老火湯應該燉了很長的時間。接着是黑毛豬，份量不少有點像上海菜的五花肉，由於是半肥瘦所以不至於太「鞋」，但味道方面比較普通。最後的鮑魚飯芡汁做得很好味，是一個完美的結束，也非常之飽肚，是一頓很不錯的午餐！
          458 views
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          59 views
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          59 views
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          48 views
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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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          Date of Visit
          2023-11-17
          Dining Method
          Dine In
          Spending Per Head
          $600 (Lunch)