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Restaurant: Tai Woo Seafood Restaurant
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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大閘蟹
2017-11-14 2324 views
昨晚約了朋友去太湖食大閘蟹，超多膏好好味😍😍，仲出動私伙自己帶咗醋去食。。另外我哋仲叫咗幾款餸，太湖一向都係水準酒樓，當然今次都冇令我地失望另外值得一讚，就係嗰羊架鬆軟得來，入口一啲都冇果種羊so味，非常值得推介，酥炸白飯魚入口鬆脆，另外仲有佢個菜，入口唔會太淋，仲有爽口嘅味道，有少少辣味用來調味，而且唔會太油，食完唔夠分，仲想order多一碟，不過由於我哋食大閘蟹都已經叫咗兩round，已經非常飽，所以已經冇再order， 佢呢間仲要收好夜，等朋友食飯，呢一間就真係非常唔錯啦
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昨晚約了朋友去太湖食大閘蟹，超多膏好好味😍😍，仲出動私伙自己帶咗醋去食。。另外我哋仲叫咗幾款餸，太湖一向都係水準酒樓，當然今次都冇令我地失望
大閘蟹
174 views
1 likes
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羊架
78 views
0 likes
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酥炸白飯魚
72 views
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椒思腐乳菜
70 views
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另外值得一讚，就係嗰羊架
鬆軟得來，入口一啲都冇果種羊so味，非常值得推介
，酥炸白飯魚入口鬆脆
，另外仲有佢個菜，入口唔會太淋，仲有爽口嘅味道，有少少辣味用來調味，而且唔會太油，食完唔夠分，仲想order多一碟，不過由於我哋食大閘蟹都已經叫咗兩round，已經非常飽，所以已經冇再order， 佢呢間仲要收好夜，等朋友食飯，呢一間就真係非常唔錯啦
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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大閘蟹
羊架
酥炸白飯魚
椒思腐乳菜
  • 椒鹽白飯魚
Related Review
Reviews submitted by the same member to the same restaurant within 30 days.
米之蓮粵菜
Level3
66
0
米之蓮粵菜
2017-11-09 1137 views
婆婆擺大壽。。一家人去咗呢間食飯，呢度啲服務人好好，我哋已經比較晏但係都係都仲係好多人，我哋又有食大閘蟹，又叫咗好多個小菜。。有好多樣餸都好好味。。有好多必食推介，我自己覺得呢幾個最好味弄牛肉，必食條魚滑到無得頂公蟹，多膏，但我覺得個醋唔夠好味，本人最鍾意食恒順嘅醋呢個波士頓龍蝦，本身冇乜特別，但最特別係佢用米通點佢啲汁黎食，即係經理推介既款，本人幾鍾意佢個汁，夠濃同埋香，主角反而係米通唔係波士頓龍蝦兩位18個人埋單＄6000蚊，我自己認為係幾抵食，仲要有咁嘅質素
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婆婆擺大壽。。一家人去咗呢間食飯，呢度啲服務人好好，我哋已經比較晏但係都係都仲係好多人，我哋又有食大閘蟹，又叫咗好多個小菜。。有好多樣餸都好好味
。。
有好多必食推介，我自己覺得呢幾個最好味
弄牛肉
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弄牛肉，必食
清蒸魚
85 views
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條魚滑到無得頂
大閘蟹
89 views
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公蟹，多膏
，但我覺得個醋唔夠好味，本人最鍾意食恒順嘅醋
波士頓龍蝦米通
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呢個波士頓龍蝦，本身冇乜特別，但最特別係佢用米通點佢啲汁黎食，即係經理推介既款
，本人幾鍾意佢個汁，夠濃同埋香，主角反而係米通唔係波士頓龍蝦

兩位18個人埋單＄6000蚊，我自己認為係幾抵食，仲要有咁嘅質素
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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弄牛肉
清蒸魚
波士頓龍蝦米通
  • 三弄回味牛肉
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Reviews submitted by the same member to the same restaurant within 30 days.
大閘蟹
Level2
5
0
以前的味道不再了
2017-10-14 1501 views
令我太失望的下午茶😫😫不論環境，食物，人流，服務態度都大大不如前了😫😫食物同普通屋邨酒樓味道無嘜特別，食物唔值咁的價錢，😏😞都未食完晒啲嘢，啲職員就那那林收晒枱面啲碟🙈🙈🙈2人埋單差不多3舊水😩😩😩還不快快改善，D米之推介都保唔住了🙏🙏🙏等待你們改善後。我一定會象以前般支安持你們🙏🙏💪💪
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令我太失望的下午茶😫😫不論環境，食物，人流，服務態度都大大不如前了😫😫食物同普通屋邨酒樓味道無嘜特別，食物唔值咁的價錢，😏😞都未食完晒啲嘢，啲職員就那那林收晒枱面啲碟🙈🙈🙈2人埋單差不多3舊水😩😩😩還不快快改善，D米之推介都保唔住了🙏🙏🙏等待你們改善後。我一定會象以前般支安持你們🙏🙏💪💪
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Level4
    290
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    保持水準的老牌飯店
    2017-08-05 1649 views
    幾時嚟，都人頭湧湧的，熱鬧非常，食物水準如一，永不失凖，令人有信心！片皮鴨2食，皮脆肉滑，不多肥膏，薄餅伴吃，可囗！二食是鴨肉炒苦瓜，色，香，味，俱全，苦瓜出過水，很靑嫩，爽口，鴨肉帶骨，有趙口！三弄回味牛肉，鎮店之寶，必吃，牛肉品質頂好，外皮脆，肉味鮮美，火喉剛剛好，百吃不厭！煙肉炸生蠔，香口，不油膩，size 頗大，用生菜捲著吃，口味頓覺清新上湯金銀蛋莧菜，好好味，上湯是🐟湯，莧菜好新鮮，金銀蛋量多，味美甜品亦有水準，紅豆沙，紅豆大大粒好食，薑汁糕夠味彈牙，馬拉盞甜美鬆軟價錢中肯！食得開心又放心。值得推薦！
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    幾時嚟，都人頭湧湧的，熱鬧非常，食物水準如一，永不失凖，令人有信心！
    片皮鴨2食，皮脆肉滑，不多肥膏，薄餅伴吃，可囗！
    二食是鴨肉炒苦瓜，色，香，味，俱全，苦瓜出過水，很靑嫩，爽口，鴨肉帶骨，有趙口！
    三弄回味牛肉，鎮店之寶，必吃，牛肉品質頂好，外皮脆，肉味鮮美，火喉剛剛好，百吃不厭！
    煙肉炸生蠔，香口，不油膩，size 頗大，用生菜捲著吃，口味頓覺清新
    上湯金銀蛋莧菜，好好味，上湯是🐟湯，莧菜好新鮮，金銀蛋量多，味美
    甜品亦有水準，紅豆沙，紅豆大大粒好食，薑汁糕夠味彈牙，馬拉盞甜美鬆軟
    價錢中肯！食得開心又放心。值得推薦！
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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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    169
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    Busy restaurant
    2017-08-02 1074 views
    This seafood restaurant is spacious and quite typical. Their roast chicken menu seems to be famous but I was most impressed with the seafood dishes. The steamed abalone was really soft and well-seasoned, as with other steamed seafood. Other dishes were quite standard. I found the chicken too oily for my liking though.
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    This seafood restaurant is spacious and quite typical. Their roast chicken menu seems to be famous but I was most impressed with the seafood dishes. The steamed abalone was really soft and well-seasoned, as with other steamed seafood. Other dishes were quite standard. I found the chicken too oily for my liking though.
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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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    Level3
    77
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    宵夜驚喜
    2017-06-08 1135 views
    真係估佢唔到，宵夜小菜竟然會咁美味。點了4個餸和一個甜品。欖菜蒸龍躉， 原來啲味道咁夾蒜茸粉絲蒸貴妃蚌，肉鮮味濃，但略為細小鮑汁香菇炆鵝掌，鮑汁香濃，鵝掌肉厚海膽竹笙蒸蛋白，可以不試冰花燕窩，$48，小小一碗。大滿足
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    真係估佢唔到，宵夜小菜竟然會咁美味。

    點了4個餸和一個甜品。

    欖菜蒸龍躉， 原來啲味道咁夾

    蒜茸粉絲蒸貴妃蚌，肉鮮味濃，但略為細小
    鮑汁香菇炆鵝掌，鮑汁香濃，鵝掌肉厚
    海膽竹笙蒸蛋白，可以不試

    冰花燕窩，$48，小小一碗。

    大滿足

    㰖菜蒸龍躉頭腩
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    蒜茸粉絲貴妃蚌
    40 views
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    鮑汁香菇鵝掌
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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
    2017-06-05
    Dining Method
    Dine In
    Spending Per Head
    $180 (Last Night Supper)
    Recommended Dishes
    㰖菜蒸龍躉頭腩
    鮑汁香菇鵝掌
    Level4
    573
    40
    Quite disappointing
    2017-06-07 939 views
    This is a traditional Chinese restaurant that I remembered my family used to frequently visit when I was still a kid. When it first started it brought a new wave of modern Cantonese style cuisine, focusing on seafood and more high-end dim-sum, successfully opening a new market then.Now many years later, they continued to command good royalty for many customers, as evidenced by how quickly the restaurant was occupied on the night. I came around 6:15pm, very early for dinner in HK standard, but al
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    This is a traditional Chinese restaurant that I remembered my family used to frequently visit when I was still a kid. When it first started it brought a new wave of modern Cantonese style cuisine, focusing on seafood and more high-end dim-sum, successfully opening a new market then.

    Now many years later, they continued to command good royalty for many customers, as evidenced by how quickly the restaurant was occupied on the night. I came around 6:15pm, very early for dinner in HK standard, but already there were a few tables. And by 7:30pm essentially 85% of the restaurant was full, which was a good turn-out for a normal weekday evening.

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    We ordered a three-course set which included Sesame Chicken Baked in Salt, Baked Red Crab with Ginger and Spring Onion, as well as Steamed Fish. The chicken was decent but not particularly impressive, with plenty of sesame on the skin of the chicken. The skin was crunchy but the meat was a bit rough in texture.

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    The red crab was also just so-so, being of quite reasonable size but I think the supposedly rich ginger and spring onion taste was a bit lacking. If I want to sample the delicate taste of the crab meat I probably would go for a steamed crab. So this dish for me could not deliver that more intense flavors one would expect.

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    The fish was in my opinion the worst of the three. It got a bit of muddy taste and while we did not assume we would have a premium wild fish because of the price tag, the overall quality was still disappointing in view that this is a seafood restaurant and this would be their most basic dish. The meat texture was rough, and even the soy sauce did not give the right enhancement to the overall taste as it should be.

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    There was also a Deep Fried Egg Roll with Honey Sauce included as dessert. The egg roll was crumbly on texture, and reasonably good in taste.

    And the restaurant also provided a Red Bean Soup for free. It was not overly sweet but could only be rated as acceptable.

    Service overall was fair, with the staff attending us to replace the plates when we were eating the crab. And because I didn't drink the red wine included in the set they also offered to swap for a jar of orange juice for us.

    The bill was $920 for the above as well as two bowls of rice, and in my opinion not cheap, especially considering the quality.

    My overall rating is 55/100.
    (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
    2017-06-07
    Dining Method
    Dine In
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    $460 (Dinner)
    Level2
    9
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    正
    2017-05-30 785 views
    呢間長期超級旺場，我食到凌晨12點左右都keep住有客入黎。食物好食又抵食，叫左薑葱籠仔蒸蝦，起碼有11/12隻中蝦，又爽又大隻，勁新鮮；南乳吊燒雞半隻，雖然細細隻，但2個人都夠食，仲有溏心皮蛋同酸薑伴碟，超正，雞髀肉滑又夠入味；最好食我個人覺得係送既甜品，每枱客人都有蛋散同紅豆沙，份量足，蛋散勁鬆化又有蛋味。仲有侍應叔叔姨姨們都好professional，快手又細心，極速換碟加水接order，全晚忙到不得了（我諗佢地每一日都係咁忙）又無停過但都唔會黑面仲笑笑口，呢啲先係pro呀！同出面其他酒樓真係無得比，呢間真係值得推薦，2個人食4個餸仲送埋甜品，宵夜先係300幾，無得輸。
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    呢間長期超級旺場，我食到凌晨12點左右都keep住有客入黎。食物好食又抵食，叫左薑葱籠仔蒸蝦，起碼有11/12隻中蝦，又爽又大隻，勁新鮮；南乳吊燒雞半隻，雖然細細隻，但2個人都夠食，仲有溏心皮蛋同酸薑伴碟，超正，雞髀肉滑又夠入味；最好食我個人覺得係送既甜品，每枱客人都有蛋散同紅豆沙，份量足，蛋散勁鬆化又有蛋味。仲有侍應叔叔姨姨們都好professional，快手又細心，極速換碟加水接order，全晚忙到不得了（我諗佢地每一日都係咁忙）又無停過但都唔會黑面仲笑笑口，呢啲先係pro呀！同出面其他酒樓真係無得比，呢間真係值得推薦，2個人食4個餸仲送埋甜品，宵夜先係300幾，無得輸。
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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
      2017-05-29
      Dining Method
      Dine In
      Type of Meal
      Last Night Supper
      Dining Offer
      Coupon, Voucher
      Level2
      8
      0
      大滿足
      2017-05-22 759 views
      第一次半夜三更食中餐，半夜一點，竟然還有炒菜，燒鵝、蒸貴妃蚌。個炒通菜比一般酒樓惹味，腐乳味香濃！燒鵝唔夠香，所以衹吃了幾件。蒸貴妃蚌鮮味十足共4隻，粉絲加埋豉油真係好好味！
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      第一次半夜三更食中餐，半夜一點，竟然還有炒菜，燒鵝、蒸貴妃蚌。
      椒絲腐乳炒通菜
      $68
      26 views
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      個炒通菜比一般酒樓惹味，腐乳味香濃！

      燒鵝
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      燒鵝唔夠香，所以衹吃了幾件。
      蒜茸粉絲蒸貴妃蚌
      36 views
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      蒸貴妃蚌鮮味十足

      共4隻，粉絲加埋豉油真係好好味！
      (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
      2017-05-21
      Dining Method
      Dine In
      Spending Per Head
      $150 (Last Night Supper)
      Recommended Dishes
      椒絲腐乳炒通菜
      $ 68
      蒜茸粉絲蒸貴妃蚌
      Level2
      13
      0
      深宵食堂
      2017-04-19 1269 views
      接近零晨二時，突然想食小炒同飲湯。即刻飛去太湖。臨近收工，伙記冇乍形點咗兩個孖寶：老火湯配碧綠炒鮑魚。芝麻雞配豉汁蒸鱔。個蒸膳超級彈牙同埋成吋厚，好像滋味！炒鮑魚夠鑊氣
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      老火靚湯
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      芝麻雞
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      碧綠炒鮑魚
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      豉汁蒸鱔
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       接近零晨二時，突然想食小炒同飲湯。即刻飛去太湖。

      臨近收工，伙記冇乍形


      點咗兩個孖寶：老火湯配碧綠炒鮑魚。
      芝麻雞配豉汁蒸鱔。


      個蒸膳超級彈牙
      同埋成吋厚，好像滋味！

      炒鮑魚夠鑊氣
      (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
      2017-04-19
      Dining Method
      Dine In
      Type of Meal
      Last Night Supper
      Recommended Dishes
      老火靚湯
      芝麻雞
      碧綠炒鮑魚
      豉汁蒸鱔
      Level3
      73
      0
      開年去太湖
      2017-02-09 1762 views
      同為食4組再出動今晚即興走去食太湖8點幾坐無虛席友人細心地已經book左table 讚！！燒鵝又熱又香完全唔想配飯多汁又野味鮑魚真係唔太見得人最多只能夠講樣就唔錯食就唔太好味蛋散真係散走我唔好食對唔住其他鐘意食既朋友龍蝦睇個樣都知唔係好吸引對一個懶人來講要開殻我就唔想食當然俾左錢唔食仲搞笑食落普通味有少少淡唔通係我病左心淡淡下次要再試多一次先知石班不過不失都有好多肉友人講這個咕嚕肉係必食我只可以講係正常肉豆苗就真係正多蟹肉可惜太細碟滿足唔到4個大食既男人最後服務真係一流！
      Read full review
      同為食4組再出動今晚即興走去食太湖
      8點幾坐無虛席友人細心地已經book左table
      讚！！
      30 views
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       燒鵝又熱又香完全唔想配飯
      多汁又野味
      38 views
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       鮑魚真係唔太見得人最多只能夠講
      樣就唔錯食就唔太好味
      35 views
      1 likes
      0 comments
       蛋散
      真係散走我唔好食
      對唔住其他鐘意食既朋友
      51 views
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       龍蝦睇個樣都知唔係好吸引
      對一個懶人來講要開殻我就唔想食
      當然俾左錢唔食仲搞笑
      食落普通味有少少淡
      唔通係我病左心淡淡
      下次要再試多一次先知
      36 views
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       石班不過不失都有好多肉
      41 views
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       友人講這個咕嚕肉係必食
      我只可以講係正常肉
      38 views
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       豆苗就真係正多蟹肉可惜太細碟
      滿足唔到4個大食既男人
      102 views
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       最後服務真係一流！
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      2017-02-01
      Dining Method
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      $375 (Dinner)
      Level4
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      99
      菜色紮實
      2016-12-25 7864 views
      約朋友飯聚，最頭痛是各有心水，順得哥情失嫂意，幸好，今次約約位朋友都愛吃中菜，二話不說，就找個就近地鐵站的好地方，出入也大家方便。酒家是樓上舖，捱過佔中的艱苦日子後，看來生意是慢慢恢復過來。三弄回味牛肉店方的得獎名菜，就連海外的飲食節目都有介紹，用上三種不同手法處理，肉質變得鬆軟又入味，肉汁更令人想叫碗白飯拌食。花膠姬松茸燉響螺頭湯可說是用時間換回來的美味，湯色清澈，一揭開蓋已瀰漫陣陣幽香，每口都是精草，實在忍不住喝了兩三碗。櫻花蝦鳳凰炒花膠用蛋白來炒花膠，對於火喉的控制真的要很準確，過了火便會老，今次蛋白是啱啱好，夾雜了花膠絲，更加可口。椒鹽煙肉焗美國生蠔略嫌脆漿過厚，但油份瀝得清，有改進空間。白雪藏龍又是另一名物，用蛋白蒸龍躉片，不單蛋白滑溜，龍躉肉汁滲入蛋白內，令蛋白更鮮甜，真的不錯。鮮蟹粉奇趣明蝦丸是蝦與蟹的組合，蟹粉蓋在嫩綠的豆苗上，兩者一齊食，蟹粉的鮮與豆苗的清甜非常合拍，反而蝦丸是有點結實。芝麻鹽焗雞雞皮很薄，而皮下脂肪少，所以雞皮份外香脆，雞肉味道稍輕是多年來香港食肆面對的老問題，看得出廚師已盡力改善，加油。奇趣瑤柱帶子炒飯加入了脆米，吃落帶卜卜脆，非常特別的口感。金絲
      Read full review
      約朋友飯聚，最頭痛是各有心水，順得哥情失嫂意，幸好，今次約約位朋友都愛吃中菜，二話不說，就找個就近地鐵站的好地方，出入也大家方便。

      酒家是樓上舖，捱過佔中的艱苦日子後，看來生意是慢慢恢復過來。
      99 views
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      63 views
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       三弄回味牛肉

      店方的得獎名菜，就連海外的飲食節目都有介紹，用上三種不同手法處理，肉質變得鬆軟又入味，肉汁更令人想叫碗白飯拌食。
      51 views
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      53 views
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       花膠姬松茸燉響螺頭湯

      可說是用時間換回來的美味，湯色清澈，一揭開蓋已瀰漫陣陣幽香，每口都是精草，實在忍不住喝了兩三碗。
      37 views
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       櫻花蝦鳳凰炒花膠

      用蛋白來炒花膠，對於火喉的控制真的要很準確，過了火便會老，今次蛋白是啱啱好，夾雜了花膠絲，更加可口。
      53 views
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      55 views
      0 likes
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      35 views
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       椒鹽煙肉焗美國生蠔

      略嫌脆漿過厚，但油份瀝得清，有改進空間。
      44 views
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       白雪藏龍

      又是另一名物，用蛋白蒸龍躉片，不單蛋白滑溜，龍躉肉汁滲入蛋白內，令蛋白更鮮甜，真的不錯。
      30 views
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       鮮蟹粉奇趣明蝦丸

      是蝦與蟹的組合，蟹粉蓋在嫩綠的豆苗上，兩者一齊食，蟹粉的鮮與豆苗的清甜非常合拍，反而蝦丸是有點結實。
      45 views
      1 likes
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       芝麻鹽焗雞

      雞皮很薄，而皮下脂肪少，所以雞皮份外香脆，雞肉味道稍輕是多年來香港食肆面對的老問題，看得出廚師已盡力改善，加油。
      53 views
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      55 views
      1 likes
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       奇趣瑤柱帶子炒飯

      加入了脆米，吃落帶卜卜脆，非常特別的口感。
      55 views
      1 likes
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       金絲蜜糖蛋散及自家制桂花糕

      飯後當然是中式甜品，蛋散很鬆化，沾上了蜜糖，入口更甜美；而桂花糕QQ的質感，很清甜。

       畢竟是老字號，菜色都非常紮實，絕不偷工減料，難怪整晚都滿座。
      27 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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        三十載的美味
        2016-12-18 4896 views
        做不了環保先鋒, 也想盡可能做到不要太浪費。和朋友吃完晚餐, 發現尚有些許炒飯炒蛋未食剩, 就打包回家留待明日再吃。母親看到我手上的袋子, 驚奇地說「咦, 你竟然去太湖吃飯?」我一邊把飯盒放入雪櫃, 一邊為母親的訝異感到莫名。「怎麼了? 太湖可是剛剛獲得2017米芝蓮美食推荐的美譽呢。好東西來的啊。」「可是那樣舊式的酒家, 統共不似你會自動走去吃的東西... 你小時候, 我們都有經常一家人去飲茶, 你記不記得?」甚麼? 小時候? 飲茶? 我? 我瞪大眼, 為剛才本人信誓旦旦地告訴朋友此乃第一次來太湖海鮮城, 略略感到不安起來。是的太湖海鮮城開業於1985年, 迄今為止已經有31年歷史, 剛剛比我大一點點。因為裝潢比較老派的緣故, 一直沒有把他放在心上。但原來他們的水準甚佳, 更難得的是根基紮實。至2001年開始到2005年, 酒家就橫掃了十多個「美食之最」大大小小的獎項, 成績非常傲人。及後沉寂了一段時間, 近來卻大有捲土重來之勢, 更於2016年11月入選2017米芝蓮推薦餐廳的名單, 實在是一眾新舊食客之喜。據媽媽所說, 小時候去飲茶的那一家並不位於銅鑼灣廣場二期9樓, 而是在同區
        Read full review
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         做不了環保先鋒, 也想盡可能做到不要太浪費。和朋友吃完晚餐, 發現尚有些許炒飯炒蛋未食剩, 就打包回家留待明日再吃。母親看到我手上的袋子, 驚奇地說「咦, 你竟然去太湖吃飯?」我一邊把飯盒放入雪櫃, 一邊為母親的訝異感到莫名。

        「怎麼了? 太湖可是剛剛獲得2017米芝蓮美食推荐的美譽呢。好東西來的啊。」「可是那樣舊式的酒家, 統共不似你會自動走去吃的東西... 你小時候, 我們都有經常一家人去飲茶, 你記不記得?」

        甚麼? 小時候? 飲茶? 我? 我瞪大眼, 為剛才本人信誓旦旦地告訴朋友此乃第一次來太湖海鮮城, 略略感到不安起來。

        是的太湖海鮮城開業於1985年, 迄今為止已經有31年歷史, 剛剛比我大一點點。因為裝潢比較老派的緣故, 一直沒有把他放在心上。但原來他們的水準甚佳, 更難得的是根基紮實。至2001年開始到2005年, 酒家就橫掃了十多個「美食之最」大大小小的獎項, 成績非常傲人。及後沉寂了一段時間, 近來卻大有捲土重來之勢, 更於2016年11月入選2017米芝蓮推薦餐廳的名單, 實在是一眾新舊食客之喜。

        據媽媽所說, 小時候去飲茶的那一家並不位於銅鑼灣廣場二期9樓, 而是在同區的另一幢大廈的二樓。看著她思索良久還是想不起正確的地址, 忍不住笑著安慰她, 人老了記不起不要緊, 當時我不過是十多歲的黃金歲月, 不也一樣忘記得一乾二淨嗎? 但我倒是很記得十多歲那段時間很能睡, 週末唯一想做的事就是賴床到地老天荒, 對父母一早叫醒我要一家人一起去飲茶甚麼的非常反感, 幾乎是隔個星期就大吵一場。或許是真心覺得不快, 這些飲茶的記憶竟真的抹得一乾二淨。長大了才真正明白那些時光是多麼的珍貴, 但現下也只可以徒呼荷荷了。

        23 views
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        33 views
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         三弄回味牛肉

        三弄回味牛肉在2004年奪得「美食之最大賞」牛肉組的高榮譽金獎。今日吃來, 依舊為它的風彩而著迷。牛腩先醃過夜, 再慢火滷透至化景, 食用前炸至外皮酥香, 共三個步驟缺一不可。入口先感受到的是微脆的外層, 惹味得來含蓄不霸道; 內部的牛腩柔軟, 經長時候的鹵煮令它香氣更盛。單吃好吃, 挾上青瓜同吃增加清爽感, 更好。

        宴會格式的盤子金光閃閃的, 一開始令我駭笑不已。如此直接奔放的俗艷如今已經不多見, 但考慮到餐廳的歷史及此菜的年歲, 又覺得頗為合襯。大菜是大菜, 當然有它的氣派才可以壓場嘛。當然, 人數不多的話也有小號的三弄回味牛肉可以點, 只是太湖海鮮城一晚大約只做十多二十份, 不想向隅的話先行預定比較穩妥。

        28 views
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        33 views
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         花膠姬松茸燉嚮螺頭湯

        花膠是女仕的恩物, 加上最近天氣轉冷又變得乾燥, 這個清潤的湯一上枱大家都不禁眼前一亮。花膠不算太大, 但用來做湯的話也很夠, 意外的是它頗為厚身, 口感不錯。用上了大量的雞、嚮螺頭、姬松茸、花菇煮出來的湯湯味鮮香清甜, 幾乎不見油花 - 應該是一早處理掉了? 喝到口中更為清爽。很少會覺得外邊的湯好飲的我, 也心思思地想飲多一碗。

        55 views
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         椒鹽煙肉焗美國生蠔

        大大隻的美國蠔肥美之極, 裹上了炸粉炸至香脆, 其惹味很難抗拒。值得一讚的是它完全沒有油抑之味, 粉漿也薄。本以為底下的生菜只作裝飾之用, 但原來是給人作配襯食用的。作生菜包之狀, 用手執起也不怕弄得油膩膩的; 況且那樣大的蠔, 用筷子挾來起只怕有點困難呢。雖然生菜可以平衡油膩感, 但吃完就已經覺得好飽了。

        36 views
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         櫻花蝦鳳凰炒花膠

        接下來的這一味不如炸蠔般硬橋硬馬地香死你, 但也是一點都不馬虎的華麗菜式。花膠和蛋都很易燶, 炒起來真的一點都不容易。雖然已經加入了白菇同炒, 但味道畢竟是清淡的, 因此又要搭上櫻花蝦乾同吃更添味道。綠色如海藻玻的又是甚麼呢? 本以為是紫菜絲, 但受熱受潮也不塌; 問明了才知道是菜絲! 把菜切得如此幼小多考功夫呀, 神技也。

        37 views
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         鮮蟹粉奇趣明蝦丸

        雖然市面上沸沸揚揚地都在說大閘蟹的不是、二噁英對身體有害之類的, 但吃小小, 問題應該也不大。更何況是已經拆出來的蟹粉, 不用花氣力就吃得到的美食, 更加是不想錯過。旁邊的蝦丸乃是太湖自家做的, 用上中蝦拆殼起肉打成膠, 口感彈牙而且味極鮮, 個人來說非常非常的中意, 忍不住連吃兩粒。

        44 views
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        30 views
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         白雪藏龍

        乍看來是上湯浸沙巴龍躉, 但其實湯水之下的乃是極幼極滑的蒸蛋。龍躉肉固然好吃, 煙韌的魚皮才是精華所在。蒸蛋本無味, 但上湯之味極濃郁, 混在一起吃就剛剛好了。紅白黃綠, 賣相是這晚幾個飯之中最好看的。

        47 views
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         奇趣瑤柱帶子炒飯

        似乎現在外出吃炒飯, 很多時都會遇上加入肥米同炒的款色。除了加味, 也為了增加卜卜脆的口感。但個人來說還是比較中意不加 - 飯若是炒得夠乾身, 口感自然好。此飯除了用料足, 大大粒帶子舖了一天一地, 味道也很豐富。櫻花蝦乾的功勞不可少呢。

        31 views
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         芝麻鹽焗雞

        這是太湖第一次得獎的菜式, 雞肉滑嫩甜香, 真的很好吃。肥脂不多也是一大驚喜之處。

        33 views
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         金絲蜜糖蛋散 自家制桂花糕

        來吃飯的話枱枱都有蛋散食, 另外又點了桂花糕, 取其清涼的甜味。桂花比較淡, 取而代之的乃是荔枝甜。好似是第一次吃到有加入荔枝肉的桂花糕, 感覺頗新穎。至於蛋散, 大概也是即炸的, 非常的鬆脆可口。從一開始的蝦片, 到中途的炸蠔, 到最後的蛋散, 都顯示出太湖對炸物的處理是上佳的, 要拍拍手呢。

        店家說, 其實飯後還有紅豆糖水送的, 不過我們都已經吃得太飽, 只得婉拒。飯後送糖水這一個做法, 也只有舊式的酒樓酒家有保留此傳統了。遇上了總覺得人情味特別的濃厚。或者下次應該和媽媽再來, 然後豪邁地說, 小時候你帶我來飲茶, 長大了我帶你來吃飯, 你在我身上所投放的資源可是沒有白放的! 哈哈哈。
        (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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          老字號的口碑
          2016-12-11 3634 views
          太湖這個名字我一點也不陌生，是小時候家人常常飲茶吃飯的地方，加上多年來獲獎無數，是一所實至名歸的實力名店。多年來，食客們大多都是熟客們，每次來到時，都看見店員與食客打成一片，互相寒暄一番，可能就是這種感覺給年輕一輩覺得老土，但這些都是現今香港人漸漸遺忘的一面，值得大家珍惜。 現在的中菜廳所供應的前菜不是花生，就是合桃，好一點的會自製，但大多都是買回來的，但這兒卻保持傳統，有醃菜及蝦片吃，酸酸溜溜的確起到開胃的作用。 既然是實力名店，總會有招牌菜，這味【三弄回味牛肉】絕對是星中之星，獲獎多年，更是少數揚威海外的名菜。製法複雜，味道相當惹味，最特別當然是那個外脆內軟，入口即溶的口感，吃了一件後，竟停不了口，非常好吃。 中國人總喜歡喝湯，【花膠姬松茸燉嚮螺頭湯】就非常適合現在的乾燥天氣，湯頭很甜美，不但花膠具養顏的作用，姬松茸更有多達18種對人體有益的氨基酸，醫食同療真是沒錯的。 要滋補的還有【櫻花蝦鳳凰炒花膠】，以雞蛋來炒花膠，功力真不可少，蛋要嫩，花膠要夠爽不爛，要保持著兩者，真是非常考炒功，味道雖然有點清淡，但混合櫻花蝦後，鮮味被提升出來，實在是女士恩物。 接著來一道香口一點
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          太湖這個名字我一點也不陌生，是小時候家人常常飲茶吃飯的地方，加上多年來獲獎無數，是一所實至名歸的實力名店。多年來，食客們大多都是熟客們，每次來到時，都看見店員與食客打成一片，互相寒暄一番，可能就是這種感覺給年輕一輩覺得老土，但這些都是現今香港人漸漸遺忘的一面，值得大家珍惜。

          442 views
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           現在的中菜廳所供應的前菜不是花生，就是合桃，好一點的會自製，但大多都是買回來的，但這兒卻保持傳統，有醃菜及蝦片吃，酸酸溜溜的確起到開胃的作用。

          197 views
          0 likes
          0 comments
           既然是實力名店，總會有招牌菜，這味【三弄回味牛肉】絕對是星中之星，獲獎多年，更是少數揚威海外的名菜。製法複雜，味道相當惹味，最特別當然是那個外脆內軟，入口即溶的口感，吃了一件後，竟停不了口，非常好吃。

          113 views
          0 likes
          0 comments
          92 views
          0 likes
          0 comments
           中國人總喜歡喝湯，【花膠姬松茸燉嚮螺頭湯】就非常適合現在的乾燥天氣，湯頭很甜美，不但花膠具養顏的作用，姬松茸更有多達18種對人體有益的氨基酸，醫食同療真是沒錯的。

          73 views
          0 likes
          0 comments
           要滋補的還有【櫻花蝦鳳凰炒花膠】，以雞蛋來炒花膠，功力真不可少，蛋要嫩，花膠要夠爽不爛，要保持著兩者，真是非常考炒功，味道雖然有點清淡，但混合櫻花蝦後，鮮味被提升出來，實在是女士恩物。

          52 views
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           接著來一道香口一點的【椒鹽煙肉焗美國生蠔】，炸得恰到好處，香脆又惹味，煙肉的咸香更是精妙之處。

          53 views
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           中菜取名字有時候真的很有趣，這道【白雪藏龍】令人百思不得其解，來到時終於明白。以龍躉來比喻龍，蛋白比喻白雪，放在一起就如騰龍在白雪上翻騰一樣，令這道菜式更添詩意。味道方面既滑溜又鮮味，加上龍躉有著厚厚的魚皮，討人歡喜。

          53 views
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           而【鮮蟹粉奇趣明蝦丸】既是濃口味的菜式，也是清淡的菜式，用上幼嫩的豆苗，配合鮮味的蟹粉，已是一道好菜，加入爽口彈牙的明蝦丸，具畫龍點晴之舉。

          29 views
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           最後一道是【芝麻鹽焗雞】，是全晚繼牛肉後，另一道必點的菜式，表面平平無奇，但一嚐之下，發現是寶。有別於一般的鹽焗雞，經最後香炸後，肉質依然嫩滑，但雞皮卻很香脆可口，而且鹽焗的香味很濃郁，留下深刻的印象。

          30 views
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           單尾以【奇趣瑤柱帶子炒飯】作結，混合了脆米，口感特別，很引人入勝。

          32 views
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           甜品是【金絲蜜糖蛋散】及【自家制桂花糕】，前者香酥，後者清甜，兩者都不錯，是晚飯必送的。

          37 views
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           有時候，人情味是可以勝過一切的，每次來到都有一種親切的感覺，加上大廚穩打穩紮的功力，絕對是回頭再來的一間老店。





          太湖海鮮城

          銅鑼灣駱克道463-483號銅鑼灣廣場二期9樓

          晚餐 ($150 - $200)

          好味指數 (★★★★) 【5★為最高】
          (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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          去飲隨想
          2016-12-01 1305 views
          回流的朋友很懷念太湖的菜式，此次特意陪他吃一餐傳統中菜。現今少見如此擺盤的乳豬件，真的好懷舊，還有酸薑在旁，好味但膩得緊要嘅呢！燒鵝，亦帶點膩，幸肉滑，尚可接受。炒蛋白，濃油高湯，下飯菜式。瑤柱扒的瑤柱芡卻是杰的不得了，就像一個蓋鋪在豆苗上，有點難頂……紅豆沙、脆麻花，飯後甜品，不是太甜。好像小時候去飲的感覺，食到一半已食不下去；但又勁想食埋落去囉……😈
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          回流的朋友很懷念太湖的菜式，此次特意陪他吃一餐傳統中菜。

          現今少見如此擺盤的乳豬件，真的好懷舊，還有酸薑在旁，好味但膩得緊要嘅呢！
          乳豬
          32 views
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           燒鵝，亦帶點膩，幸肉滑，尚可接受。
          燒鵝
          25 views
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           炒蛋白，濃油高湯，下飯菜式。
          賽磅蟹
          23 views
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           瑤柱扒的瑤柱芡卻是杰的不得了，就像一個蓋鋪在豆苗上，有點難頂……
          瑤柱扒豆苗
          35 views
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           紅豆沙、脆麻花，飯後甜品，不是太甜。
          紅豆沙 & 脆麻花
          37 views
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           好像小時候去飲的感覺，食到一半已食不下去；但又勁想食埋落去囉……😈
          (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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          乳豬
          燒鵝