華豐燒臘專家 (已搬遷) 新店位置

I've been all over Hong Kong for milk tea and I like Wah Fung’s the most. Maybe it was just the day I went, but the tea was very bold and smooth. I know this place is more known for their roasted meats, but when I had it, I thought it was just mediocre.

早已聞名華豐燒味, 從上一代同上上代口中, 華豐燒味係最好食, 今日終於有機會黎試下華豐燒味既利害。聽人地話叉燒最出名，而由於我超鐘意食雞，叫左三拼飯，叉燒油雞切雞飯！食完係完全覺得過去係誤解左燒味既味道, 真正既味道我今日終於食到！叉燒肉汁口感完全想食完一碗再一碗, 十分推薦大家平時出面食少兩餐, 黎食到叫番碗燒味飯, 絕對值得！我會再黎, 下次試其他野..

環境不錯，食物雖然份量還可以，但咕嚕肉炸得太燶變得很硬，涼瓜班腩越食越咸，要不停飲水。荷葉飯不錯，份量足夠。這個價錢$85-$105的小莱也没有跟一碗白飯，要另外加錢，有點兒貴。

話說西環開咗分店去試吓, 情況一肚氣如下:1/ 叫油雞胸叉燒鹹蛋飯, 要收多$5,原因係因為要指定部位!!!! 咁無要到雞胸,最尾他們來了白切雞翼叉燒鹹蛋飯!!所為雞翼係只有雞翼+雞翼尖 !!!就咁收我$60 !!2/ 叫鵝背叉燒鹹蛋飯, 來了鵝腳叉燒鹹蛋飯, 原因是因為落單嘅華豐同事唔知咩係鵝背又唔問,只是落了叉鵝鹹蛋飯!!! 咁收我$653/ 最後埋單先睇到原來要加一!!!!!!!!!!! 我好驚訝講咗句原來荼餐廳要加一,個收銀話佢哋冇話自己係荼餐廳!!!!!! 嗰時我先知原來咁可以叫做餐廳!!4/ 食物方面, 鵝好老但有鵝味, 其他好普通,咁嘅價錢, 天后嘅君御好好多 !!一定不會再去

華豐燒臘 is not better than an ordinary 茶餐廳, even for its 燒味!I had 燒肉飯 for afternoon tea yetserday, which costs $40.The price is reasonable in Central. The restauarnt looks descent, but the food is bleow average.For the 燒肉, it is too salty and dry, while the skin is not crispy enough. The rice is even worse, which is not well cooked and very hard!!!The milk tea is of 茶餐廳 quality, which is acceptable. As it claimed it is a 燒臘專家, I will expect 燒味 of much higher quality.

The Location: This contemporary Hong Kong BBQ restaurant is located on Wellington Street in the heart of Central. Central is Hong Kong’s central business district and its core urban area. This restaurant can be easily accessed either using the Central-Mid-Levels-escalators, or by foot (5 min. walk) from either LKF, Central, Hong Kong, or Sheung Wan MTR station.The Place: Wah Fung is a chain restaurant with an impressive menu for breakfast, lunch, afternoon tea and dinner sets. If you are looking

這店約在06年左右見開了這間比較搶眼的燒臘店, 唔清楚是它本來已經在這裏翻新過裝修還是從另一條街搬過來的, 轉眼已經8個年頭, 咁啱這天經過這裏又要吃些東西, 就入內試一次吧! 我們只要了兩個下午茶餐,我的餐是單拼燒味湯麵(燒鴨麵) + 奶茶 : 燒鴨普普通通啦, 因為是翼脾基本上唔會太美味, 但肉質不致太乾! 皮下脂肪唔算多, 上面灑些炸蒜碎雖不正宗但效果不錯, 生麵反而幾好味, 有咬口的麵質亦沒有重梘水氣味, 奶茶亦並未太出色, 還跟兩條菜芯算係咁啦!太座叫的下午茶特餐 : 义燒米/ 火腿絲奄列/ 厚多士, 主角义燒好瘦似乎隻豬有病喎, 咁瘦嘅豬肉都有! 好彩有湯水浸住不致太乾睜睜, 厚多士烤得不錯又夠厚身, 個火腿絲奄列雖則一般但起碼個蛋皮面乾乾淨淨沒有半點燶燶嘅黑點,但睇下個餐牌這裡的燒鵝相當高貴好似要成接近五百蚊一隻, 不愧係中環, 還有留意到這裡興將自己的菜式冠名, 非常有趣, 例如: 華豐手打花枝四寶俏皮(小丸子) Deep fried hand-beaten cuttlefish ball with broccoli $80酥炸(Peter仔) Deep fried P

今日早餐想食叉燒通，當然第一時間諗起附近嘅老牌燒味餐廳～華豐，餐廳環境舒適，燈光柔和，係想慢慢享受早餐嘅朋友不二之選，我點咗份叉燒通加煎蛋多士配凍檸茶，半肥瘦叉燒有肉汁無雪味，略嫌燒未夠火喉唔夠香口，多士唔太脆，如果再烘多一陣會好少少，煎蛋夠熟又能保持有蛋汁，凍檸茶質素一般。

I have been here three times for takeaway and I am always disappointed.  They don't have some of the items on the menu including all the desserts, which is annoying.  The first time I went, they left out my soup which I realized after walking back to my office.  The second time, the portion was skimpy.  Today, my duck rice looked like it was missing some pieces - again a portion issue - and there was hardly any skin.  And they forgot to include ANY sauce for the rice so there was NO TASTE.  Thei

Came here randomly and I did not realise they were specialists in roast so ordered other stuff.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Vegetarian sweet and sour:This was monkey mushrooms coated in cornflour and cooked in the usual way to make the sweet and sour dish.It was really nice, just like the meat version but after having a few, I got tired eating them.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Lamb stew with beancurd skin in fermented beancurd sauce:The beancurd skin was not soft enough and the sauce was really salty.★☆★☆★☆

天氣唔太熱, 決定由HKU 步行落中環, 沿途經堅道直下再向右落, 已到3:30PM, 肚又未餓, 但又感到熱力上升, 唯有入間茶餐廳坐坐, 見燒味出名, 但又唔想食咁多, 唯有三文治啦. 下午茶餐, 鮮牛蛋三文治, 凍奶茶, $31, 中環地區, 價錢係咁上下啦. 凍奶茶, 少甜, 都係一般茶餐廳毛病, 少甜並唔係落少D糖, 而係加多D水, 因為大多數凍飲既茶都一早落晒糖調好, 如果少甜, 就貪方便, 加水算數, 結果就係淡淡無茶味.鮮牛蛋三文治上檯, 超薄, 麵包薄, 中間餡同樣薄, 只見一層薄薄的黃色炒蛋, 牛肉小小兩三件, 幸好, 麵包入口軟熟, 牛肉也不致於醃得過份, 味道淡無牛肉味就唔使多講, 間間都係咁上下, 但起碼咬口有牛肉原始的纖維質感, 如果蛋炒再生和滑少少就更好啦.

以前經過中環的華豐，老是覺得那陣臘味與燒臘加起來的氣味很特別，而且到現在仍記憶猶新。那時候的華豐只提供外賣，由於店舖離嘉咸街街市不遠，我常以為華豐只是一家舊式的燒臘店，直至一天，我看到香港一位具名氣的食客對華豐作出的推介，我才得知看似平凡的華豐，原來亦有過人之處。可惜當年，午飯時間都愛往外跑，四處覓食，所以未曾嘗試華豐的出品。數年前，華豐擴充業務，由以前的燒臘店躍升為一家中式餐廳，提供燒臘、臘味和小菜等食物。華豐洗脫了以前老舊的面貌，門前燈光亮麗，櫥窗掛上了燒臘，全名為 "華豐燒臘專家"。店內裝潢更是煥然一新，新派的中式設計，既新穎又不失華豐六十多年歷史的莊重。店舖深長，中、後段更設有卡座。這一列的卡座，每排可容納六名食客，以屏風相隔，私隱度頗高。華豐提供了幾款中式冷熱健康飲品，老公選了當中的凍龍脷葉雪梨茶，一喝隨即感受到濃濃的蜂蜜氣味，甜度也不輕，雪梨與龍脷葉的味道似乎全被蜂蜜掩蓋了。華豐是燒臘專家，當然要將燒味列作必嚐的菜式，因此選了叉燒與燒鴨雙拼。為什麼沒有我至愛的燒鵝？是因為燒鵝只限單點，所以唯有退而求其次由燒鴨充當。華豐的三款燒臘推介，除叉燒外，餘下的燒乳豬及燒鵝並未包括在雙

因為朋友推介既關係, 所以先有機會試下依度既叉燒. 外賣左半斤叉燒返屋企加餸, 未食之先, 一睇個外賣盒, d字係由右至左寫, 感覺好耐歷史呢!打開之後, 發現原來沒有加蜜汁係盒入面的, 還好我對依d唔係太在意. 反正蜜汁都比較多油, 又容易係運送過程中倒瀉, 最重要還是叉燒的味道吧!一試~其實佢地較味都幾好~算係好食個類~不過可惜叉燒頭尾都比較多肥肉(係一半肥, 一半肉), 我唔太鐘意, 我比較鐘意食中間個d全瘦叉燒. 另外, 唯一失色左d既係, 佢地d叉燒並唔係鬆化個種.結論~其實d叉燒叮熱配飯食唔錯, 水準算得上係above average, 但唔係好值得特登去試.

近年來少來中環，只是近這個多兩個月才多了來中環辦事，就順道在這區開餐。而威靈頓街亦不乏好食的食店，今趟卻預先選定了吃個燒味飯。老闆娘喜歡華豐燒臘的臘腸和潤腸，用來做蘿蔔糕，可是在下一直都沒甚機會坐下來開餐，既然時間上就到的，就坐下來吃碗燒味飯。看看餐牌，其實除了燒味飯外，還有小菜和其他炒粉麵飯，款式就像茶餐廳一樣多選擇，可是在下還是對燒味有點興趣。點來一碗叉燒燒肉飯，叉燒蜜味十足，而且是半肥瘦，不會吃得死實，而且也不乾身，也不見得鬆化；燒肉是肥瘦相間，皮燒得很脆。雖然兩者都是半肥瘦，但是味道卻有點平平無奇，沒有特別好吃不好吃。凍咖啡似乎較為好喝，喝一口味道濃厚，富有咖啡味道，奶及咖啡調較剛好，也較滑溜。整體味道不過不失，只是有點平凡。服務算是這樣吧！

作為一家有「燒臘」為店名的食肆，華豐的燒臘可以四字歸納：離晒大譜。燒鵝瀨：燒鵝的肥膏多得離譜，因而非常腥騷，低要求如我都吃不下。而且，一碗難吃的粉要$52？令我後悔沒有去廿步之隔的「大XX」吃下午茶餐算數。叉雞瀨：用的是丁．點．肥．肉．都．沒．有．的叉燒，吃起來硬似磚頭，令人無言，整碗粉最好味是墊底的菜心。環境：羊毛出自羊身上，裝修堂皇但侍應服務差出品難食，何用之有？