洞庭樓 (已結業)

mar 16, 12.........3人來dinner............叫咗 :1) 前菜 (hk$18)-這個前菜調味得宜,帶點鮮味2) 辣椒 (hk$15)-我無試到,但友人話唔多6辣,據說都唔錯3) 湘汁無袒雞 (hk$88)-勝在有2款唔同嘅sauce喺底,好特別-雞喺嫩滑,但唔會有雞味,這也是大勢所趨-深色的醬甜甜地,有點似食新加坡式的海南雞飯時的黑醬,而透明紅的醬,就唔多辣4) 豆酥魚 x 3 (@hk$45)-頂頭的醬喺全碟的重點,味道重花生這類的果仁味,有點帶脆的咬口-魚塊厚身,亦很juicy-ok的,但略嫌醬嘅味道除咗重果仁味外,就比較單調5) 湘西4季豆豉香辣蝦 (hk$180)-辣味輕微-蝦喺大隻,但不夠爽,鮮味還可以的6) 映山紅茄汁蝦仁鍋巴 (hk$118)-鍋巴入口鬆脆,外表唔硬唔乾-而個汁帶點微酸,蝦仁很夠爽7) 加勒風情 (hk$25)-友人話即喺菠蘿汁,但唔喺新鮮貨式,喺紙包/罐頭出品8) 長青 (hk$25)-即喺青蘋果汁,友人話應該喺新鮮搾的,ok喎9) 瓷盅譚家麵 (hk$532)-因為我哋掛住傾傾傾同傾..............所以上

The large dining room of Hunan Gardens looks impressively grand and historical, with wood paneled walls bearing large oil paintings, white pillars, and big chandeliers hanging down from the ceiling above. It's all fake, of course. The restaurant's actually high up in the anonymous, modern sleekness of one of Times Square's towers. But once sat at one of the elegantly laid tables, it's not too hard to suspend disbelief and feel you are actually in a magnificent colonial mansion. The menu is equal

we literally stumbled into this restaurant when looking for lunch on a wednesday, attracted by a sign that says 30% discount on all lunch menu dishes (except dim sum). afterwards we were so impressed with the place & food that we returned for a sunday dinner with 6 people.the entrance to the restaurant is low key, but the spacious inside is western style décor. we were seated at the front section where all the chairs are small, low-rise, armed sofas. they are much comfy than straight back chairs

鍍銀高身茶壺，新鮮花擺設，相金邊的杯碟印有馬的圖案，餐巾又滑又厚，綉上餐廳名子，裝修簡單但有氣派，飲普洱茶，應為中上級，滑而香，服務週到，值5星級，食物:椒鹽九肚魚 $48，切頭切尾，肥嘟嘟，肥美可口，新鮮，只有薄粉炸。雞煨麵$$32，雞湯清而不膩，好有雞味，非常好味，少許嫩雞肉，麵幼滑，不會煮到淋PadPad北京素菜飽$18，水準OK蟹觳皇$24，鬆化可口，像义燒穌，形狀似蟹觳。珍珠雞$18，OK泡菜$36 - 豆付，花生，青瓜-好味

放假前夕，我們一眾新人新department仝人，又來開多一次聖誕大餐，阿ger就特登book了檯，帶我們吃高級的洞庭樓。是美心集團的食府，是美心集團的高級食府，再加上米芝蓮的推介一下，令到本來走高檔路線的洞庭樓顯得更加的華貴。地方堂皇，舒服，金碧輝煌，FINE DINNING是一定的，華麗的飲食地方，最好，是用來招待貴賓。是日，五個人食飯，來洞庭樓，理所當然的會想到食湘菜。不過過了第一道菜之後，漸漸的發現，我們正在吃的，是江南的味道。首先來的，是雞，本來聽到的是左宗棠雞，但有同事說不能辣，經過經理的介紹後，換來了口水雞。有辣，但程度必定不及前者，對我來說，可以叫做完全的不辣。不過，我們享受的，是雞味。雖然，雞味是一般，但極度嫩滑的雞，皮肉皆滑到無比，正是這樣的嫩，加上微微辣的汁，再者雞肉夠厚，是值得回味的。 魚，一看就知道，炸魚配上五柳汁是，這是京味的菜式。松子黃魚，黃花魚炸到連骨也帶脆。魚肉酥香，而這一種口感，是要新鮮魚肉才能做出這一種效果，五柳汁甜酸度諦中，有飯的話，當真需要撈一撈。 豆皮蝦仁，也是非湘菜系列的食品，這一砵蝦仁有著濃

食通天差不多全部都試過了,今天就去了洞庭樓試一下,睇門口排住個米芝連星級推薦,我估應該唔差掛,而今天就應驗了所謂的期望越大失望越大海"節"好難食,麻油唔夠,唔惹味,牛肉加太多粉去整D肉質,唔掂OOO豆豉蝦唔錯砂鍋雲吞雞不錯,真的用了時間去整,湯中有雞味,還帶出金華火腿的味.小籠包好唔掂,做得上海菜,小籠包就要有水準,真的很失望水餃,我吃下的味道跟吃他的雲吞一樣,我吃不出有啥分別,不要跟我說是皮的分別,菜餃的水準也是普通我相信洞庭樓吃的是裝修跟服務,野食就見仁見智啦,餐具是挺漂亮的,裝飾也很有歐式風格會不會再去?可能不了

I have already fallen in love with Hunan Gardne's Fish Fillets with Fried Minced Beef 豆酥魚 since I was young. Back then, the dish was comparatively pricey, but not any more after inflation kicks in.Hunan Garden's image had changed a lot in these years - from traditional looking chinese resto to a modern fine dinning place. The dinning utensils were exquisite too - pearl white porcelain plate with a Chinese antique horse painting and finished with a golden edge. Servers and Manager were all dresse

星期六晚上都有台, 真係好好彩呀....只不過叫左2個菜和1個甜品,比平時少一點見到餐牌有個辣既抄大蝦既圖好精美, 叫左, 上台個實物係同個圖一樣架....有少少辣, 香味很重, 好好味個黃芽白就中規中舉, 份量就少左d....高力香蕉係新鮮整起, 裡面既香蕉咬落去係熔架 環境唔錯, 坐得好舒服, 侍應又醒目

同老公慶生日，以往都係食西式，今年就試下中式啦，咁留意左有乜好食好耐，卒之知道呢度有個大鮑魚餐，＄４８８一位，又有鮑魚又有蟹肉生翅，咁就book 位黎食啦．點之book 位時，那receptionist 話，book 七點就八點半要交檯．下，咁老土，要rush. 吳好卦，咁就book八點啦，就吳使限時．Timesquare 真係比ｄ同胞食到旺晒！準時八點到，比安排了一個入門口無幾遠的位置，呢度裝修都幾靚，維多利亞式裝修，仲係有手柄的凳，I like it. 唯一complaint 就係竟然凳下地下有食物，同埋張檯搖下搖下，waiter都吳識自動自覺清理及整好．似乎係呢個級數的地方就吳合格喇．湘西老醋柳骨，好香的醋汁，紅紅地色，豬柳骨炆得好淋，好入味．份量都吳少，一人都有三件．洞庭鮮蟹肉喂生翅，個翅好靚咁用白式盅上，一開蓋，見到雪白的蟹肉係面，配合那鎮江醋，真係好美味，翅身吳係好粗，不過都清楚食得出係一條條的，吳係而家扮翅那些細細梳那些，呢度個翅又夠熱，所以食得份外開胃，真係值得encore!四川魚香明蝦球，四隻大蝦球配上野味的辣醬，好開胃，大蝦球又彈牙，爽口，仲有腰果仁作為配料，好味

和女朋友家人食飯,在翠園及洞庭樓之間作抉擇女朋友話粵菜食到厭,想試吓湖南菜,俗語有云,江西人不怕辣,四川人辣不怕,湖南人怕不辣喎,掂唔掂架你?七時到達,有訂枱所以無需等候.裝修走中檔路線的,但係full house時頗嘈雜人手明顯不足,落單時顧客稍作考慮,服務員馬上丟低一句"你諗多陣先",然後招呼第張枱.值得一讚的是餐具擺設很美,難怪這麼多OP版友都拍下其彩繪小馬杯碟食物方面是不過不失1. 口水雞,為了迎合港人口味,洞庭樓的雞是香甜咸俱備,唯獨是不辣,調味料這麼重,是不是新鮮雞亦無需講究,反正這裡將雞弄得肉質嫩滑,雞皮爽脆,合格之作2. 樟茶鴨,一道製作十分繁複的菜,鴨要先燻後炸,這裡能把鴨弄得皮脆肉彈,但總覺得味道有點像煙鴨胸.與其說洞庭樓做得不好,不如說我本身不喜歡這道菜.反而對伴碟那香香甜甜的蝴蝶包更感興趣.3. 三鮮餃子,一吃餃子,不其然就令我想起我那位普通話老師,兩老從北京來,對香港最深刻印象就是香港的餃子怎麼那麼貴!是的,北方人用餃子做主糧,十元八塊有一碗,香港則是十元八塊一隻!不過沒關係,最緊要係好味.這裡的餃子,皮的厚薄適中,而且很有麵粉香.從那餃子皮你可以知道,這裡做

朋友同我慶祝生日,我揀左黎lei間,未試過湘菜,應該都同京滬差唔多掛...入到去,環境好舒服,好靚,d碗碟都有隻馬圖案係上面...好精緻我地7個人,又要我揀食乜....都唔想諗,叫左個6人餐算,再加點心食...個餐都好多野食...冷盤:蒜泥白肉,好香唔係好辣,d豬肉都好爽口,good臨武鮮蠟鴨, 唔知點解叫蠟鴨,又唔係硬架喎,有鴨片tim,都幾好味,唔"酥"蔥油海蜇皮, 好爽口,唔會太咸,幾根熱葷:川楊干煎大蝦, 好大隻呀,不過耐何都係急凍蝦,冇乜味,係靠個汁,咁個汁都調得幾好金華芙蓉干貝煨生翅,唔係特別好味o既翅黎o既...都好味o既大漠戈壁風沙雞, 即係蒜香雞啦, 好味,我咁鍾意食雞,肉唔鞋,係d雞翼位炸得乾左d北京鍋鎉魚塊, lei個真係好味,唔知係咩野魚,但整得好好味,仲食到有蛋包住塊魚,好正南國素鮑魚菇小棠菜, 菜就冇乜特別,我都係一條起兩條止,已經飽飽地...上海蔥油開洋拌麵, 甜甜地,有d似意粉,已經好飽..食唔到好多...點心:後加左個生煎包,就煎得好脆,但冇乜肉汁,都好味,仲有個餃子, lei個就好味d,煎得香,好多涵甜品: 係餐o既 梨園瓖沙芋泥餅, 好味呀,本身係

Dined with a newly wed couple that night. Having been to the place, and the decoration is quite western despite it is a chinese restaurant, one of my friend said he has been to a wedding banquet in the same restaurant maybe that is why for those decoration to attract banquet events. And the cups and plates are real elegantWe ordered 小籠飽, 醉雞, 樟茶鴨, 砂鍋雲吞雞, 蒜蓉粉絲津白, 咕嚕肉, 洞庭蝴蝶鮮魚All food is not bad, the signature 洞庭蝴蝶鮮魚 is interestingly good haven't had similar dish before. Yet, one dish that impress m

講真， 裝修和服務就好好， 食物都ok， 但同價錢就唔成正比!洞庭豆酥鮮魚， 有水準， 魚鮮而豆酥特別湖南左宗棠雞， 有點辣， 略鹹， 拌飯可以楚湘回雁煎餃子， 皮薄餡靚， 好好味瓷盅譚家麵， 麵條滑， 湯底無特別岳陽嫩雞絲魚翅， 味道ok， 無特別乾煸四季豆， 成$90一碟但有渣， 好可惜玫瑰花茶和黃金海岸， 味道ok!

首試洞庭樓, 裝修不錯, 坐得舒適.在坐大多不嗜辣, 故不能嚐太刺激的菜式.冷盆要了蒜香青瓜粉皮和海哲皮. 前者蒜粒醋汁很開胃, 蒜味不太重和辛辣北京填鴨 唔會好肥，片得夠薄，不過個薄餅可能失手，太硬三杯雞用石窩上, 有幾重當歸味, 雞肉不算太入味和少許鞋小籠包好像比坊間細小, 有肉汁但不算十分鮮甜.總括黎講食物都有番咁上下水準，不過我幫襯當日起菜真係超慢，人手嚴重不足。想加order加熱水舉極手都冇人應，又或者應完都冇人跟進。服務同一般美心集團酒樓差幾班！

Hong Kongers traditionally aren't good with spicy food. But with the rapid opening up of China over the last 2 decades, foods from all over China are gaining in popularity outside of China, including Hong Kong and even spicy delights are finding its way onto the dining tables of Hong Kongers, whose tolerance for spice have definitely grown over time. Of course, for the uninitiated, Hong Kong is a good place to try "spicy" food which for the most part, is neutralised to suit local palates.Hunan