影片
附加资料
客家菜为主，粤菜为副的泉章居，旺角总店己经超过三十年历史。招牌菜是众所周知的盐焗鸡，用龙江入口的靓肥鸡，份外嫩滑。
营业时间
今日营业
11:00 - 22:00
星期一至日
11:00 - 22:00
以上资料只供参考，请与餐厅确认详情
This traditional Hakka restaurant has been in business for over 70 years and used to have several outlets in HK, where I had visited their Causeway Bay one (both old and new) many times before. With the bad economy in recent years, sadly the Sheung Wan outlet is the only remaining one. Today we came to Chuen Cheung Kui.Walking up to the stairs to the first floor, the restaurant has a no-frill, neighbourhood vibe, with circular tables, standard chairs, and dark carpets all familiar décor. Coming early evening there are still many tables but quite soon most of them become occupied, showing that there are still good patronage to this old restaurant.We order some traditional Hakka dishes, starting with their Signature Salt Baked Chicken 金牌盐焗鸡 ($174 half). The chicken skin is smooth and the flesh tender, infused with saltiness but not excessive. The taste is good, with also a generous portion, no wonder we see almost all the tables are ordering this dish. A must try.The other Hakka dish we have is Dongjiang Tofu 东江豆腐煲 ($148). The tofu is pan-fried before pouring with a thick oyster sauce, with some soybeans underneath it. Decent in taste, but honestly there are so little meat stuffed in the tofu it is almost non-existent. I also don’t like everything that is just put in the casserole instead of cooking The last dish is something we have not eaten for so long. The Pan-fried Beef Fillet with Maggi Sauce 美极香煎牛柳 ($168) is quite nicely done, with the beef fillet tender and not over-cooked, and the shredded onion helps to provide fragrance and a bit of different texture, together with the savoury taste of Maggi sauce.When we ask for the bill, the staff kindly checked whether we wanted dessert and duly provide us with each complimentary Black Sesame Sweet Soup. Not too sweet, it is quite delicious, and great that here they are offering free for all diners as a token of appreciation.Service is quite nice, while it has the usual Chinese restaurant style the staff are overall friendly and helpful. The bill is $579 which is apparently good value. For a no-frill meal with friends, this remains a great option and I hope they will be able to weather out the current bad economy and continue to offer HK people these familiar choices.
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曾经的泉章居，是不少香港人心中的客家菜代表，镬气足、份量大方，服务虽不算殷勤，但至少不会让人生气。可惜，十年过去，这次再访，只剩下失望——价钱贵、份量少、味道普通，连最基本的服务礼貌都荡然无存，实在令人摇头叹息。决定以后都不会再光顾！食物：霸王鸡变「肥腻鸡」，镬气消失主打菜「霸王鸡」一向是招牌，但这次上桌的，与其说是「霸王」，不如说是「肥王」——整只鸡皮下脂肪厚得夸张，鸡肉入口油腻感极重，完全盖过应有的鲜嫩。酱汁也调得马虎，没有以前的浓香，只剩死咸。 其他小菜同样令人失望，梅菜扣肉肥肉比例过高，瘦肉部分又干又柴，价格却比从前贵了一大截，四个人点四道菜，竟然还吃不饱！ 服务态度：不耐烦、无礼貌，帐单直接「丢」上枱如果说食物只是普通，那服务态度简直是灾难级别。 我们一行四大一小，茶位费被算成五位。侍应看到单后问：「仲有一位未到？」我们解释：「已经齐人，四大一细。」他听完竟然直接把帐单丢在枱上，语气不耐烦地说：「你哋自己睇下张帐单有冇问题啦！」 这种态度，已经不是「服务差」可以形容，根本是毫无基本尊重！老字号的待客之道，何时堕落至此？ 唯有不会再帮衬十年前，泉章居虽然不算大众化价钱，但至少食物有水准。如今，价格涨、份量缩、味道跌，连服务都差到令人愤怒。这样的餐厅，实在找不到回头的理由。 「以后都不光顾」——这不是气话，而是对一间失去初心的老字号，最无奈的告别。
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📍上环原来有啲嘢真系回忆比现实更美好泉章居，帮衬咗都不下数十载；以前会去旺角店同铜锣湾店食饭，仲记得佢哋嘅盐焗鸡同霸王鸡都好好食市道唔好，而家只剩返上环一间店，冇帮衬过；七点左右到达，大约都有八成满座，感觉佢哋生意都几好凭记忆点返几道招牌菜： 先嚟梅菜扣肉，调味浓郁，肥膏同瘦肉分布均匀，梅菜腌得好入味，系咁多道菜中最好食嘅招牌霸王鸡（例牌）：唔知系咪期望太高，失望越大；称得上系招牌，预期会系鸡肉嫩滑，鸡味浓郁，酱汁调味适中；但事实系落差太大： 鸡肉好嚡，未至于完全冇鸡味，但系食唔出𠮶种鲜味，亦完全冇酱汁，少少干哽嘅感觉中式牛柳：亦系比较失望嘅一道菜，牛肉比较韧，酱汁遮掩咗牛味黄金虾：经历咗之前几道菜嘅过山车式体验之后，已经再冇对呢度菜有任何憧憬，而令我费解嘅系，点解咁嘅食物质素都仲有咁多人嚟帮衬，唔通真系就咁卖个名就得？或者可能系真正好食嘅菜式，我哋冇点到🥲
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同两老一行四人晚膳, 调味适中,食到食材本身既味道。龙虾伊面既肉质算新鲜, 白饭鱼炸得松脆, 冬瓜盅既冬瓜系老瓜, 清甜消署, 入面亦好多配料。要赞下服务员都好友善, 主动留意客人有咩需要。会再去食。
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4月30日晚，－家三口往泉章居晚饭，因已很久没有光顾，点了一个二人餐，包括例汤，盐焗鸡、西柠芝蔴虾球、蟹肉扒西兰花，再加一个煎炆酿豆腐，并要了一碗白饭及一碗鱼汤米线，盐焗鸡都是一贯水准，虾球可能是预先炸定，只待有柯打才淋上柠檬汁，西兰花及豆腐都是非常一般，埋单时$780，正当预备离开酒楼时，发觉其他台的食客有免费糖水黑芝麻糊，向部长询问我们为何没有，部长答覆是⋯⋯下次啦！不是不想支持本地食肆，但这样的服务及食物质素，难怪北上消费的港人只会愈来愈多，跌入恶性循环
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