影片
营业时间
今日营业
07:00 - 23:00
星期一至日
07:00 - 23:00
以上资料只供参考，请与餐厅确认详情
食家推介
约了朋友，就选择在这里集合，刚刚坐在风口位，冷气非常到位。等了大概15分钟朋友就到，慢慢坐也是没有压力的。有的客户是一个人，那就会坐圆枱，并且台面有个小屏障隔开。分别叫了两份早餐，其中塑胶原火腿丝的我要求走火腿，想不到一分钟就能送上，实在是专业茶餐厅才做到这种惊人速度。饮品也是标准的，这里并没有使用app下单，可以对于服务也是一种赞许。洗手间比较狭窄，卫生环境一般。但系总共有两层，坐楼上就安静一点。
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红茶冰室 (大围店)。2025/May/Sun/16:00。1人HK$65 免加一。下午茶叉烧切鸡$48⭐️⭐️⭐️，冻柠檬茶另+$3⭐️⭐️⭐️，菠萝油$14⭐️⭐️⭐️⭐️，个场够大，虽然多人，算坐得舒服⭐️⭐️⭐️，招呼有礼⭐️⭐️⭐️，上餐快⭐️⭐️⭐️。。。。。。。。。。红茶冰室 Red Tea (大围)沙田 大围村 南道51号地舖大围站A出口 步行1分钟68700228。。。。。。。。。。红茶冰室 Red Tea (大围)沙田 大围村 南道51号地舖大围站A出口 步行1分钟。。。。。。。。。。
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晚餐食红茶，虽然佢一间茶餐厅，但系佢都系有品质嘅保证，可以为系茶餐厅入边嘅名流今日我再次食红茶嘅晚餐，品尝佢哋嘅肉酱意粉，千祈唔好谂住肉酱意粉系好普通嘅一个菜式，其实芝士焗肉酱意粉有好多嘢都要需要有一个原味嘅配合，包括芝士嘅份量，焗意粉嘅时间，茄汁嘅份量，同埋意粉嘅粗幼同全部都要要有一个好顶级嘅配合，先至会做得出一个好食嘅芝士焗肉酱意粉。而今次红茶茶餐厅冇令我失望，呢个芝士焗肉酱意粉嘅味道系好，顶呱呱
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今日去大围呢间红茶冰室食午餐，我叫咗一个自选嘅烧肉叉濑，跟奶茶哗啲烧肉鞋飒飒啲叉烧淋到梅梅烂烂个濑粉硬到铁线咁，啲汤又冇味， 投诉又冇人理，以后都唔好再去， 做旺咗个名之后呢就乱咁嚟。
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There was a long queue outside this restaurant every time pass by which definitely cannot manage to try it during lunch time. This time seeing only one small group is waiting, we immediately just went for our first attempt. Restaurant is way bigger than we expected. There are two spacious floors covering both small group tables and huge tables for big groups. Menu covers literally everything you can find in a cha chaan ting. Staff were incredibly friendly and funny to interact with. Thoughtful to check if the cutlery drawers were stock up and refill immediately. Chicken noodle stir fry in XO sauce was in massive portion. Girls definitely struggle to finish all. Tasted incredibly flavourful with strong wok flavour. Lean chicken was mixed in which were moist. Love the sprinkled white sesame which gave a hint of nuttiness. Soup was included this lunch set. Love the Hkese style of tomato soup. Fried egg and tomato sandwich was again unexpectedly in big portion. I asked for a light toasted side. Fried egg was cooked just right, neither dry nor too runny. Tomato slices were sweet and fresh. There's still a crunch on every bite. Not bad.Definitely will come again and hopefully also when there's less waiting time.
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