鹿鳴春飯店 (已結業)

慕名而來鹿鳴春，一定要食招牌烤鴨，鴨身不太大，仍切出兩碟皮脆肉鬆軟的鴨肉。今晚試左隻燒元蹄有些失望，做得太乾身而且價錢略貴，好在還有傳統甜點拔絲香蕉和高力豆沙，為一頓晚飯劃上完美結局。

提起食京菜，就會想起去尖沙咀 鹿鳴春，這間老牌餐廳，生意不靠門面裝修，座位比較窄，燈光暗，餐具也畧為古舊, 但客人眾多一定要預早訂位.我們兩星期前已訂位, 今晚一行七人，點了個套餐，有頭盆，北京片皮鴨， 雞燉翅, 甜品，八款.  另加點了一個松鼠魚. 頭盆, 蜇皮併素鵝醬蹄醬蹄好肉好味, 海蜇絲爽口又大條， 素鵝調味及內餡做得出色.   前菜組合有水準.賽螃蟹入口好滑, 份量足, 內藏不少蟹肉,  加點黑醋更滋味.雞燉翅，材料非常十足，翅大大條, 雞湯濃厚，每人兩碗. 我最喜歡北京片皮鴨，師父先送上烤鴨原隻, 再為我們切片上碟.片皮鴨,  烤得皮脆肉香，切片厚薄好平均，餅皮圓滑, 越食越愛.上菜快, 干炸大蝦蝦肉彈牙, 爽口, 干炸更惹味.冬菇扒時蔬,  一般, 冇驚喜.松鼠魚,  如果加點松子 改為 松子魚更好.花素蒸餃, 用蒸籠上載,  熱騰騰, 皮薄餡靚.甜品 高力豆沙炸蛋白，好綿滑鬆化,  餡料是紅豆，不會太甜. 食物保持水準, 近期環球疫症, 座上少了遊客,   往日客人實在太多了. 

我想這一輩長大的，大概都沒有聽過山東燒雞。就是我這個老餅，也要從記憶很深處挖出來，就是舊「樂宮樓」在美麗華酒店舊翼的那個年代。記憶所及，那時的山東燒雞是用點心車推出樓面買的美點。時至今日，能夠吃到山東燒雞的，恐怕也只有「鹿鳴春」了。並且我留意到，它仍然保持只買中午，晚膳不做的菜色。未曾吃過的，或許值得提提它雖然是燒雞，卻是浸透在鹵水般的美味湯汁裏，十分滋味！這次我們也叫了叉子燒餅、榨菜肉末，和每人十隻水餃打底。其實也不是很多，伙計卻已投下了一點驚訝的眼神了⋯

Spring Deer is a local and foreigner favourite Peking restaurant in Tsim Sha Tsui. We were there for the peking duck. The duck was made well, crispy outside and moist inside. As a Chinese, I cannot really tell quality of Peking duck apart. They all seem quite standard for me. Crispy seaweed was something novel to me, a bit sweet and definitely tasty. The sweet and sour anything tastes like sweet and sour anything. Ice chilled fried banana was really cool too so you don't burn your tongue. Funny

於香港要吃北京烤鴨，一定要來鹿鳴春。年尾準備收爐，今日公司放半晝，相約同事們一齊於尖沙咀食收爐飯。中午可以食到鹿嗚春的午市填鴨餐，價錢相宜，抵！海蜇絲又粗又大條，作為前菜十分醒胃，素鵝也是這裏出名的一款前菜，大家爭住食。北京烤鴨~師父親自操刀，於客人面前逐片切上碟，過程十分觸目，尤其是外國食客，感覺新奇。片皮鴨~ 件件大塊，皮香肉厚，肉質豐富，超級推介。粉皮白肉~ 作為前菜，也是不二之選。清炒河蝦仁~ 炒得爽口唔肥膩。賽螃蟹~ 正常發揮，份量夠大，送飯也不錯，提提大家，記得落醋更可口。蒜蓉炒青菜~ 炒得香口，蒜蓉份量夠。另外，加了個烤羊肉，也是非常美味呢。北京炒拉麵~ 大家食到飽飽，每人都吃了一碗，美味啊！高力豆沙~ 朋友嚷著一定要食，炸蛋白， 餡料是紅豆，師傅功力一定非常到家，炸好即撈起，大家讚不絕口。拔絲香蕉~ 即場把炸好的香蕉放入冰水，撈上來件件脆卜卜，外冷內熱，香甜香蕉美味無比，這個才是我的最愛。

年近歲晚， book枱食飯已經非常爆滿。鹿鳴春在平常日子已經要預早訂枱，今次只是兩位食飯，但都已經要一個星期前訂枱。今次專程為了食最出名的片皮鴨，但是只得兩位，叫咗片皮鴨之後，連夥計叔叔都話一定已經好飽，勸我地最多只好叫多一個炒菜😅。思前想後，望住個餐牌樣樣都想食，最終叫咗好多人推介的㷮蒸鴨肝。片皮鴨兩個人食一隻確實非常之飽足，其實一隻鴨片出嚟大約15-16件，仲有D太肥無食。但味道依然很好，但如果冇咁多油更好！㷮蒸鴨肝非常之香酒味，剛剛熟非常稔滑👍🏼想一次過試多啲菜式，奉勸大家要約一大班朋友一齊食啦！

鹿鳴春是我小時候跟爸爸上館子的時候，就已經覺得有點「老店」的風味。直到幾十年後的今天，感覺仍然沒有變。它是那種我不會常去，但一旦想吃點特別的，就會想到的店子。當然，偶爾有老外到訪，要吃點有中國特色的，鹿鳴春更是不二之選。我喜歡它的填鴨，是因為現在很多店子的「片皮鴨」，就真的只批下那隻鴨的皮給你，就算你「二食」來個鴨肉炒涼瓜，那些鴨肉也是少得可憐。鹿鳴春卻是連皮帶肉，老老實實的讓你醮青瓜大蒜吃個不亦樂乎。其他像砂鍋雲吞雞湯、叉子燒餅配榨菜肉末等，都幾乎是每次必叫的。最後當然要來個拔絲香蕉才算完滿。這次我們改了要拔絲蓮子，口感仍佳。不過這幾天側聞它有結業的打算，倘若屬實，那就真是香港人的損失了！

粗獷的鹿鳴春鹿鳴春裝潢維持90年代感覺. 餐牌印有有中,英,日語. 另有文宣特別介紹”鰣魚”, 市價為900幾一條, 身價不菲. 返家後google一下, 原來鰣魚係長江三鮮之首, 古時宮廷貢品, 但而家仲有無真正野生鰣魚架? 無緣食了~所有餸菜由家人發板. 先來一鼎砂鍋雲吞雞. 細size 5個人分, 每人都飲到3-4碗. 湯濃郁, 真材實料. 冷盤有2碟, 醬牛肉, 肉多筋少, 但鹵得軟嫩入味. 另外一碟係雲腿片, 味道近似金華火腿, 中國人parma ham. 一小片即可以伴一碗白飯, 但我覺得呢類食材比較適合做配角(用來炆花膠, 煮津白, 炒飯等), 淨食的話個人覺得鹹. 主菜當然係每枱必點的片皮鴨. 鹿鳴春走粗豪路線, 師傅刀工採厚切上碟, 不會有星級酒店細分淨皮、皮連肉和淨肉三種, 但不減風味. 包片皮鴨的春卷皮夠薄, 食多幾件都唔怕飽肚.最後來了糖醋里脊, 咕嚕肉淨肉版. 其實想加點高力豆沙, 但細碟都有10粒, 完全無可能食得曬, 為免浪費食物就放棄了.鹿鳴春大名聽得多, 就第一次食. 近年坊間評價下滑, 與全盛時期不可同日而言. 食完我覺得係大件夾抵食, 一d都唔

今晚在這裏吃飯簡直係惡夢從來未食過 水準咁差嘅京菜叫咗一隻片皮鴨，一碟炒鱔糊，一籠小籠包，同埋一客蔥油餅 都唔係平呀 要七百幾蚊（已經減咗 鱔糊價錢）片皮鴨 凍冰冰 結晒油炒鱔糊 一坺嘢咁 成碟油 同餿水無異（投訴後取消）小籠包啲皮 超厚 肉餡鬆散 仲以為食緊迷你菜肉包蔥油餅 一啲都唔鬆化 水準 仲差過街市的檔口原來喺呢度食飯 要講彩數 食物水準嘅落差 簡直令人失望隔離枱 同啲夥計有傾有講 隻鴨就熱辣辣嘅唔通出咗名嘅飯店 就係要咁樣 熟客才有 好嘢食 wall-in客就 求其俾啲垃圾你食相信一間成功嘅飯店 唔應該係咁樣 保持食物水準高 良心出品 才可得到口碑呢間 名過於實嘅 飯店 真係 不知所謂 離晒大譜2019年12月5日

同事推介 必食鹿鳴春蝦多士今次炸得有少少過火 所以有少少燶左四條邊都好脆口中間夾住一層薄薄既蝦漿拎去炸 個質感有少少似食緊餅乾可能因為燶燶地，有啲乾，食食下都好口乾應該只係今次失手左  燒春雞呢個手快有手慢無呀啲熟客仔係會訂架 賣完就無...一隻雞係曬到 好滑！ (啲員工會問你要唔要白飯 佢地好nice 經過見到你食緊 無飯 佢地就會問但其實我得兩個人食 食唔到咁多呀)同埋啲香料落得好足至少我食得出有八角陣味食雞 點可以唔食皮呢！！！佢原先係燒得好脆呀可能仲焗左一焗 同埋浸住啲sauce 所以有少少冧個又脆又冧既口感係好特別 啲皮都好入味 叫埋個高力豆沙香蕉趁熱食係好食既 外邊雖然有好多糖 個粉整得好鬆軟因為食唔曬咁多個所以拎走左 雖然凍左但我一個好嘴勺既朋友食過 都覺得佢好食佢唔食蕉既product 但呢個佢接受到另一個就唔鐘意蕉既texture... 佢prefer 無香蕉版~各有不同啦

Came here because of its reputation for Peking and it was a disappointing experience.The duck was oily, fatty and poorly sliced, the pancakes were served cold and sticky. The lettuce wrap with duck meat was horrific! The meat was soggy as if it was a left over from a few days ago.However, other dishes we ordered were good such as the 魚翅湯，小籠包，鍋貼and 蟹肉荳苖。Don’t think I’ll be visiting again.

Had dinner with a group of friends and decided to go for one of their set meals.Service from staff was good. A nice selection of foods included in the set, food was plentiful and served at a good pace - Loved the chicken soup!Although there have been comments on how the standard is not the same since the change of management it was pretty much a full house on a weekday and still worth a try.

我家男人間唔中都會去食，識佢之前唔識佢，然後再聽同睇，又係個句“無以前咁好食!”其實好多餐廳靠既就係師父既一對手，唔係話幾多分鐘，幾大火，好多都係講經驗，老師父退下來就有人接，接到都未必一定係同一隻味. 所以我覺得中菜精彩在過程! 我男人知我好多野唔食，所以佢同屋企人都好就我會叫我食既，而且都會叫我多尐我食既，唔會迫我食我唔食既野，但我講過我要試多尐... 而的確我有做，只係我真係唔鍾意食XD 但見佢地食得咁開心，自己都開心!雲吞雞，我自己差唔多拆哂隻雞黎食，佢唔係滑，但就唔知點解個日我追住食XD賽螃蟹， 又係我至愛，但就正常無特別清炒蝦仁，呢碟一落黎，我男人叫我食多尐，怕我其他野唔岩食蔥油餅，我比較鍾意食上海小店，荳漿黏飯個種，白白地，平既個隻，可能因為呢隻太多蔥🙈津白，又係一味我好鍾意既餸XD羊，肝，鴨,甜品個埋... 我俾唔到意見...

I knew the Spring Deer garden is a classic Peking restaurant in HK. Often have a lot of tour group dinning at this spot. I decided to give a try since I haven’t been there for a very long time. It was busy on Sunday lunch hour. The service was’t that good. Take a long time to order and asked for the bill at the end. I’ve ordered 1) Sweet & Sour Soup, the look wasn’t too good but surprisingly tasted OK. 2) The Fish with Wine sauce has cornstarch on top of the fish meat. Has no Chinese wine tast

I never ever had so many almost non touched dishes after the meal. Today I had lunch in the “Spring Deer” and I can be sure I will never come back!I ordered 4 dishes for two people. The Chili prawn doesn’t have any spice kick and covered by big fat cornstarch blanket. The Eel was swimming in the oil sea. The Fish with a wine sauce was very dry and also covered by layer of cornstarch.Only the Sweet and Sour Soup was acceptable with a lot of ingredients. All the dishes were very messy with no pres