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讲起香港地道嘅西餐厅🍴，金凤大餐厅绝对系唔少人心目中嘅老字号☺️！今次嚟到将军澳宝林分店🚇，装修完全摆脱咗老店嘅𠮶种老土感觉💫，入边光猛干净💡感觉几时尚✨，加上价钱合理💰质素唔错👌所以系区内嘅人气餐厅🔥，经常都坐无虚席！佢哋有四款特色「牛」饮品🐮，跟餐加钱就可以饮到🍹，我哋就拣咗「红牛」🍓，系士多啤梨雪糕🍨加利宾纳梳打，甜甜哋又带点汽水🥤嘅清爽，系港式西餐嘅经典口味👏！牛油餐包🍞热辣辣🔥，外脆内软，搽埋牛油🧈真系好香。忌廉汤🥣味道浓郁，口感creamy😋，暖胃又开胃👍，系食铁板餐嘅最佳拍档。主菜方面🍽️，我哋叫咗两款经典铁板餐🔥。首先系「50周年纪念出品：贵族牛扒餐」👑，呢个牛扒真系好有份量💪，美国牛肩颈肉质鲜嫩🐄，煎到外层微焦🔥，里面仲保持住粉嫩嘅色泽💖，肉汁丰富🥩。我仲加咗$2要咗生蒜蓉🧄，呢个「牛扒伴侣」真系冇得输👏！蒜蓉嘅香辣味🌶️同牛扒嘅肉味完美结合🤝，再配埋香浓嘅蒜蓉汁🧄，真系滋味到爆💥！另一款系「招牌牛柳餐」✨，牛柳肉质更加细嫩，切开之后🔪，粉红色嘅肉质令人食指大动🤤。配上经典嘅黑椒汁⚫，微辛带甜🌶️，将牛柳嘅鲜味提升到另一个层次🥩。两款铁板餐都系热辣辣咁上枱🔥，滋滋声响，香气扑鼻😍，真系视觉同味觉嘅双重享受🎉！总括嚟讲📝，金凤大餐厅作为香港嘅老字号🇭🇰，真系名不虚传👍。大大份又高质嘅铁板餐🥩，令人回味无穷👏！
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餐厅系50年老字号，全港多间分店 ，门口长期有人等位就知人气旺盛。今日黎左将军澳宝琳分店 ，装修新净、坐得舒服。🌟套餐包括餐汤 + 面包 + 饮品 🥣招牌罗宋汤番茄基底，真材实料，每勺必舀到清甜蔬菜。 🔥 50周年限定「贵族牛扒餐」部位选用肩胛部，筋肉发达，肉味超浓。厨师处理得好好，粉嫩肉理肉质软腍。🏆 销量冠军「招牌牛柳餐」肉质柔软、近乎入口即溶 ，厨师火候精准，选用高品质部位 。🌟拣左铁板上桌，仪式感满分，职员淋酱视听享受,激发食欲 。而且铁板持续加热令牛扒在食用全程保持完美温度，外层微脆内里锁汁。🍧怀旧特饮🌟红牛:利宾纳+梳打+士多啤梨雪糕🌟黑牛:朱古力雪糕+可乐回忆翻晒黎，系香港的味道！🌟餐厅价钱平民，味道出色。必试限定贵族牛扒或直接点击招牌牛柳！怀旧饮品更是必点彩蛋，体验地道港式风味～
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【西贡区】【金凤大餐厅】同美女朋友喺宝林𠮶边买啲嘢，之后就去食嘢。谂极都谂唔掂，拣极都拣唔到之下，就嚟咗食金凤。食扒都好嘅，同枱食饭又可以各自修行。佢就食「每月精选晚餐」，应该都稳阵嘅，有「牛油餐包」、「是日忌廉汤」同「胡麻酱田园沙律菜」做前菜。主食佢拣 $178 嘅「带子西冷牛扒」，要铁板上、五成熟同蒜蓉汁，我有食啲，牛味冇乜，其实加蒜蓉会开心啲。个餐仲有甜品「意大利配方雪糕」，都可以嘅。餐饮佢加 $18 饮「红牛」，唔系提神𠮶只，系士多啤梨雪糕加利宾纳，我冇饮，佢话 okay 就得啦。我食 $206 嘅「美国牛小排餐」，主菜都系铁板上、五成熟、蒜蓉汁，我就有加 $2 加蒜茸，弥补到牛味嘅浓度不足，纯粹食个爽皮。牛油餐包不变，餐汤我就加 $25 升级海皇焗酥皮汤，可以啦。嘢饮就加 $18 饮「白牛」，即系云呢拿雪糕加雪碧，埋单 $488。。。（地址：将军澳宝琳贸业路8号新都城中心三期地下G19-20号舖）呢间餐厅我写过其他分店嘅用餐体验以及食物，如果想睇，可以打以下 hashtag 搜寻返𠮶次嘅用餐体验记录：深水埗区分店：1am1564油尖旺区分店：1am1739#1amfoodie #foodie #hkfoodie #thatfoodiething #hkfood #food #instafood #yummy #foodlover #delicious #foodies #tasty #globaleats #tastyfood #foodpics #followforfollowback #love #eat #1am西贡区 #将军澳 #宝琳 #金凤大餐厅 #每月精选晚餐 #牛油餐包 #是日忌廉汤 #胡麻酱田园沙律菜 #带子西冷牛扒 #蒜蓉汁 #意大利配方雪糕 #红牛 #美国牛小排餐 #海皇焗酥皮汤 #白牛 #1am1753 #1ambackup
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For over three decades, Golden Phoenix Restaurant in Tseung Kwan O has been a bastion of old-school Hong Kong-style Western cuisine, serving nostalgia on sizzling iron plates. This retro-styled steakhouse, with its checkered tablecloths, vintage neon signage, and walls plastered with 1980s memorabilia, feels like a culinary time warp—and its legendary Top Sirloin Steak is the crown jewel of its throwback menu.The star dish arrives with theatrical flair: a thick-cut sirloin, seared to char-grilled perfection, lands on a blistering hot plate with a dramatic hiss. The steak, sourced from grain-fed Australian beef, boasts a robust, meaty flavor amplified by its smoky crust. Cooked medium-rare by default (per Hong Kong tradition), it remains gloriously juicy, with marbling that melts into buttery richness. The magic lies in its simplicity—seasoned only with salt, pepper, and a golden pool of house-made black pepper sauce that adds a peppery punch without overpowering the beef.Accompaniments lean into retro charm: crispy fries, a token salad drenched in Thousand Island dressing, and a buttery garlic toast that’s pure 1980s indulgence. Regulars swear by pairing the steak with Kam Fung’s iced yuenyeung, a sweet, creamy counterpoint to the savory feast.Service here is brisk and no-nonsense, delivered by waiters who’ve honed their craft over decades. The clatter of plates and boisterous chatter from multi-generational families create a lively, unpretentious vibe.While newer steakhouses chase trends, Kam Fung doubles down on tradition. At HKD $90–150 per person, it’s a wallet-friendly portal to Hong Kong’s culinary past. The Top Sirloin Steak isn’t just a meal—it’s a love letter to the city’s cha chaan teng heritage, sizzling with history and heart.
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金凤真系由细食到大嘅餐厅，一间好老字号扒房，讲真食扒一定要食铁板先好食，仪式感唔再讲，热辣辣食先叫正，最开心系前面落汁个下，仲要弹到周围都系先兴奋😂😂😂今晚叫左杂扒餐，儿时我次次都叫，因为佢样样都有，贪心嘅我样样都想食，有牛柳、猪扒大大块、鸡翼、火腿、肠仔，其实最钟意垫底d薯条😂😂😂今次选择左蒜蓉汁，超级正。另一个餐叫左牛柳餐，选择左黑椒汁，仲加埋生蒜，闻到已经好香，真系大大满足。其实佢地红、白汤都好经典，饮左好多年都觉得好好饮，加埋餐包、牛油🧈简直绝配。我仲叫左经典饮品，登登登…就系黑牛，而家仲有金牛，芒果雪糕加忌廉，你话唔正呀…
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