Video
8-min walk from Exit D, Jordan MTR Station
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Telephone
23662414
Introduction
Tin Heung Lau is a Chinese restaurant that specializes in serving Hangzhou cuisine. While the decoration and setting of the restaurant is quite simple, the food is not. Some of their signature dishes include the shark's fin with crab roe soup, Shanghai Hairy Crab and dumplings in soup with sweet wine sauce.
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Good For
Business Dining
Group Dining
Additional Information
不設包場,最多12位一圍
Opening Hours
Today
12:00 - 14:30
18:00 - 22:00
Mon - Sun
12:00 - 14:30
18:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
真心被騙的感覺，自己好似水魚每一杯茶$40香片，龍井$80一杯，前菜蘿蔔我話唔要，佢話好好食，我哋堅決唔要。原來要$120一小碟前菜。餸菜全部分大中小三個size ，我未食過咁貴嘅一餐三餸飯，一碗白飯$40，已經$1200。貴過去大酒店食；如果酒店裝修服務水準有咁高級冇問題，但係門面冇任何指示價錢或者菜式，只寫住浙江菜，一坐低就話我哋最出名係蟹皇翅，唔啱就食大閘蟹啦，跟住我哋叫咗三個菜，龍井蝦仁，完全唔覺得有龍井味；一碟清炒豆苗二百幾蚊，兩粒蟹粉獅子頭$400，其實都幾過分。我唔知佢憑乜嘢收咁嘅價錢。從來我都唔會喺呢啲地方寫意見，但係我真係忍唔住覺得被騙嘅感覺！要同大家分享！點解佢仲可以做得住，一行入去我已經覺得好似呃遊客咁嘅樣😂😂自己做咗水魚
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吃完俾錢，見到張單，感覺俾人打劫咗，三碟餸（前菜，蟹粉面，菜）埋單$2500， 茶介（$160）和小費（$220）已經$400… 間歺廳點可以開到宜家，應該冇回頭客。第一次寫食評，因為太冇語…冇價錢的菜千萬唔好下單！貴過全世界的米芝連三星，哪裡來的自信這樣收費。味道普通，並不驚喜，正常中菜味道。普通中歺廳的水平，但是十倍的價錢。太將客人當水魚。歺廳位置也不方便，裝修起馬幾十年。太太太騙錢啦，千萬不要去，不值得。
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While it may not be the crab season as yet, I can never say no to dinners organised by the Professional Food Critic, particularly at establishments like this that serves the regulars ‘differently’, where you would get impeccable service and traditional Hangzhou cuisine at its best. For me, the evening was a mix of hits and misses. Particularly impressive dishes that are most likely not available elsewhere in HK in terms of quality and authenticity are the Wok Fried River Shrimps with Longjing Tea (龍井蝦仁), Deep fried Beancurd Rolls (炸響鈴), Deep Fried Eel (生爆鱔背) and Watershield Fish Balls Soup (蒓菜魚丸湯). Totally blown away by the freshness of the ingredients, flavour combination and skills presented in these dishes. I have never had river shrimps as big and bouncy as this, laced with a tinge of Longjing tea fragrance. The deep fried beancurd rolls were out of this world. Not only were they crunchy (脆) and in thoughtful bite sizes, they were straight out of the oven kind of delicately crispy (酥脆). Professional Food Critic explained the crispiness came from the light layer of lard in each sheets of beancurd. The 50-year old Shaoxing wine was also addictively sweet and viscous that I kept asking for refills. The showstopper Beggars Chicken (富貴雞/叫化雞）and the Smoked Yellow Croaker (煙燻大黃魚) were fairly executed. The chicken was a minute late out of the steamer. Overall a delightful meal and would return with a regular.
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先唔講價錢同碟頭大細唔成正比，一坐低拎杯茶俾你，啫係茶餐廳個類玻璃杯，加埋唔知有無十條龍井茶葉，佢收幾錢呀！係80蚊！餐牌無寫！我知我有責任享用之前問，但甘做生意法實太過份。好啦點左四樣嘢，我地得兩個人，問你寫唔寫蟹黃翅，無叫啦，都唔係大閘蟹季節；跟住再問下食唔食蟹黃麵。呢d餐牌都無顯示，枉論價錢！一問之下係700幾蚊一碗！好似最平碟家常豆要$220加埋一，隻碟兩隻手掌甘上下大，仲要係得鋪面甘多。更唔好講裝埋唔知夠唔夠一個啫喱杯收你連加一$430但無味嘅龍井蝦仁。
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昨天老細請客，他選了這間餐廳，是星期一晚，全晚只有我們一枱，一共四人，老細及同事負責點菜埋單8千大元，最貴是沒有標價的蟹粉粉絲2千元，即使是老細請客，大家睇到張單都嚇親。
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