鹿鳴春飯店 (已結業)

Spring Deer

3.5

3.5

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14802

尖沙咀

$201-400

京菜 (官府菜) 山珍海味中菜馆

294

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bilow

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25/4(日) 12.30pm本定了於港麗的早午合併自助餐,是日起來,感覺還在梅窩船及長途巴上,滿天星斗.無謂折磨肚皮.咱們於尖沙咀找點吃的.阿梁沒間斷地要求到酒店用餐,而我卻欲嚐平日鮮有機會到訪的老店.到了鹿鳴春,方醒悟是日原為慶幸咱們的週年紀念.既來到了,吃罷才算!唯咱們這決擇鐵定是錯誤的!僅點了燻魚$2x,小籠包$9,素餃$9及雞絲粉皮$40.燻魚--可說是嚐過最糟糕的燻魚;魚味及燻香不全之外,還增添了一股鹹甜交錯的怪味!小籠包及,素餃--包及餃的外皮同樣厚重,而且糊口乏彈性!內裏的豬肉餡及素菜餡倒鮮美的!雞絲粉皮--不濟的一味!雞絲索然無味,粉皮粗劣,麻醬香度平平,這般質素,教人卻步!放下$110,急急打退堂鼓!

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25/4(日) 12.30pm
本定了於港麗的早午合併自助餐,是日起來,感覺還在梅窩船及長途巴上,滿天星斗.無謂折磨肚皮.咱們於尖沙咀找點吃的.阿梁沒間斷地要求到酒店用餐,而我卻欲嚐平日鮮有機會到訪的老店.到了鹿鳴春,方醒悟是日原為慶幸咱們的週年紀念.

既來到了,吃罷才算!唯咱們這決擇鐵定是錯誤的!

僅點了燻魚$2x,小籠包$9,素餃$9及雞絲粉皮$40.

燻魚--可說是嚐過最糟糕的燻魚;魚味及燻香不全之外,還增添了一股鹹甜交錯的怪味!

小籠包及,素餃--包及餃的外皮同樣厚重,而且糊口乏彈性!內裏的豬肉餡及素菜餡倒鮮美的!

雞絲粉皮--不濟的一味!雞絲索然無味,粉皮粗劣,麻醬香度平平,這般質素,教人卻步!

放下$110,急急打退堂鼓!

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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用餐日期

2010-04-25

人均消费

$55 (午餐)

庆祝纪念

纪念日

famotidine

等级2

9

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係咪名氣太大?我諗呢間嘢都係專做遊客生意, 唔做本地客, 大家飯局聚會唔好諗呢間~~1. 雞絲拉皮 - 唔覺得好食, 亦唔覺得難食2. 北京填鴨 - 唔知個皮脆唔脆, 因為肉多過皮, 應該叫肉片鴨卷, 同埋,我未食過咁瘦的"填鴨"3. 宮爆明蝦球 - 蝦球 "好可愛" , 一家大細都有齊4. 松鼠魚 - 不知所謂!! 個汁得個甜子, 條魚係魚塊+魚頭魚尾, 唔係原條炸原條上! 咁我叫個平D 0既糖醋魚塊都得啦~~仲有, 魚質梅無魚味!! 5. 鍋貼 - 個皮都OK夠厚, 所以煎到金黃色都唔脆, 同埋唔知點解食落去個皮同入面D料唔夾超市急凍個D都好過佢~6. 酒糟鴨肝 - 我本身未食過, 同事話呢個好食7. 雞飽翅 - 個翅足料, 係好食, 但係個 "饅頭" 好難食, 三個字形容: 掟死狗8. 扒四蔬 - 糊仔四蔬仲有, 個不知所謂的待應阿叔, 問佢嘢碟嘢幾大碟答唔到,我地一班人影合照, 又或者影食物相時成日有意咁阻我地無乜點影相, 因為阿叔阻住晒&唔值得影同推介~~

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係咪名氣太大?
我諗呢間嘢都係專做遊客生意, 唔做本地客,
大家飯局聚會唔好諗呢間~~

1. 雞絲拉皮 - 唔覺得好食, 亦唔覺得難食
2. 北京填鴨 - 唔知個皮脆唔脆, 因為肉多過皮, 應該叫肉片鴨卷, 同埋,我未食過咁瘦的"填鴨"
3. 宮爆明蝦球 - 蝦球 "好可愛" , 一家大細都有齊

4. 松鼠魚 - 不知所謂!! 個汁得個甜子, 條魚係魚塊+魚頭魚尾, 唔係原條炸原條上! 咁我叫個平D 0既糖醋魚塊都得啦~~仲有, 魚質梅無魚味!!

5. 鍋貼 - 個皮都OK夠厚, 所以煎到金黃色都唔脆, 同埋唔知點解食落去個皮同入面D料唔夾
超市急凍個D都好過佢~
6. 酒糟鴨肝 - 我本身未食過, 同事話呢個好食
7. 雞飽翅 - 個翅足料, 係好食, 但係個 "饅頭" 好難食, 三個字形容: 掟死狗
8. 扒四蔬 - 糊仔四蔬

仲有, 個不知所謂的待應阿叔, 問佢嘢碟嘢幾大碟答唔到,
我地一班人影合照, 又或者影食物相時成日有意咁阻我地

無乜點影相, 因為阿叔阻住晒&唔值得影同推介~~

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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用餐日期

2010-04-01

人均消费

$288 (晚餐)

EE 依依

等级4

109

5

今日我想同大家分享一些鹿鳴春的撚手小菜之外, 還有幾味不是容易在此吃到的特色菜式: 雞鍋雞飽翅 - 保持水準, 很多翅, 但烤饅頭就越做越差北京填鴨 - 平時最期待的北京填鴨, 當晚唔好食...個皮唔一D都脆鹽燒喉庭 - 其實係豬的喉管, 好特別, 很爽...但要小心膽固醇酒糟鴨肝 - 顧名思議...酒味香而不過份濃烈...again, 要小心膽固醇紅燒鰣魚 - 鰣魚很滑, 很入味拔絲蓮子 - 從來不知蓮子原來可以做拔絲, 效果仲好好0潻...不過我個人都係鍾意拔妳蘋果多D, 酸酸地, 開胃D囉

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今日我想同大家分享一些鹿鳴春的撚手小菜之外, 還有幾味不是容易在此吃到的特色菜式:

雞鍋雞飽翅 - 保持水準, 很多翅, 但烤饅頭就越做越差

北京填鴨 - 平時最期待的北京填鴨, 當晚唔好食...個皮唔一D都脆

鹽燒喉庭 - 其實係豬的喉管, 好特別, 很爽...但要小心膽固醇

酒糟鴨肝 - 顧名思議...酒味香而不過份濃烈...again, 要小心膽固醇

紅燒鰣魚 - 鰣魚很滑, 很入味

拔絲蓮子 - 從來不知蓮子原來可以做拔絲, 效果仲好好0潻...不過我個人都係鍾意拔妳蘋果多D, 酸酸地, 開胃D囉

雞鍋雞飽翅

雞鍋雞飽翅

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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用餐日期

2010-03-13

人均消费

$400 (晚餐)

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小烯

等级2

10

0

由於有朋友生日，之前又聽好多人講呢度好好食，又好難 book 位，所以我地今次就好早好早就 book 左枱來食喇。醬爆里脊絲：見佢個名好特別，就叫來試下。甜甜地咁，好有柱喉醬的味道，唔算好特別，不過勝在 d 肉的質感幾好，唔會太腍，又唔會太實，細細條咁，遂條遂條咁食，幾得意啦。砂鍋什錦：呢個好好飲，又多料，有海鮮同什菜，好清甜架。片皮鴨(二食)：呢個就好一般喇，起初以為呢度好好食，但真係不外如是咋......之前食過某間 "北京樓" & "霸王山莊" 都好食過呢度。所以好失望呢........... 拔絲蘋果：唉.......果位叔叔好似冇浸過 d 蘋果咁，完全冇哂原本拔絲蘋果的感覺同味道，咬落去仲好熱添，咁要 d 冰水來做乜???

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由於有朋友生日，之前又聽好多人講呢度好好食，又好難 book 位，所以我地今次就好早好早就 book 左枱來食喇。

醬爆里脊絲：見佢個名好特別，就叫來試下。甜甜地咁，好有柱喉醬的味道，唔算好特別，不過勝在 d 肉的質感幾好，唔會太腍，又唔會太實，細細條咁，遂條遂條咁食，幾得意啦。

砂鍋什錦：呢個好好飲，又多料，有海鮮同什菜，好清甜架。

片皮鴨(二食)：呢個就好一般喇，起初以為呢度好好食，但真係不外如是咋......之前食過某間 "北京樓" & "霸王山莊" 都好食過呢度。所以好失望呢...........

拔絲蘋果：唉.......果位叔叔好似冇浸過 d 蘋果咁，完全冇哂原本拔絲蘋果的感覺同味道，咬落去仲好熱添，咁要 d 冰水來做乜???

醬爆里脊絲

片皮鴨(二食)

片皮鴨(二食)

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2010-03-06

人均消费

$110 (晚餐)

推介美食

jason.bonvivant

等级4

180

82

2 weeks or 14 days or half a month ... that is how long most people have to book in advance in to dine here. Was it worth the 2 weeks wait? Perhaps 3 - 4 days would be more reasonable in my opinion. Anyways, this is one of the few remaining old-school Chinese restaurants in town and it is famous for its Peking Duck. It is also one of the favorites among tourists as well because you will find it being recommended in many travel books / guides. Now here is the million dollar question, if it requir

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2 weeks or 14 days or half a month ... that is how long most people have to book in advance in to dine here. Was it worth the 2 weeks wait? Perhaps 3 - 4 days would be more reasonable in my opinion. Anyways, this is one of the few remaining old-school Chinese restaurants in town and it is famous for its Peking Duck. It is also one of the favorites among tourists as well because you will find it being recommended in many travel books / guides. Now here is the million dollar question, if it requires weeks in advance booking, exactly when did the many tourists presence on this particular evening book their table? (did the guide book placed on their tables recommended them to book before they departure from their homeland?) hummm ... I should have asked ...
Based on the decor, I suspected that it remained pretty much the same over the last 2 (or 3) decades. We arrived around 8:30pm and it was full house with staff rushing back and forth. Dinner this evening was in celebration of my friend's birthday and he did most of the ordering as well so I was there to enjoy. Worth noting that most of the dishes come in 3 different sizes, Small - Med - Large. As mentioned in my SML post, the idea of offering different dish size was nothing new, it was there long before I was even born.
The first dish to arrive was the Saute Sliced Mutton with Spring Onion. It looked quite plain and unexciting but the flavors were rich and I ordered some rice immediately!
Saute Pig's Windpipe with Coriander was the next dish. Windpipe? Yes, this was the first time I tried it and I love it! The texture was chewy yet bouncy, toothy and carry a certain "bite" to it. Again I am in lost of words when describing the texture of "爽" in Chinese. Anyhow, with the strong flavors of coriander, the dish was quite a refreshing starter.
Of course we ordered the Peking Duck and here they offer Peking Duck - 3 Ways! The first was the traditional way of sliced skin with Chinese pancakes. It was fun watching the chef preparing our Peking duck!
The duck slices here included quite a large portion of meat and the duck was quite fatty as you can see from the fatty layer in between. It was alright, the skin was not overly crisp as expected but the meat was quite tender indeed. Flavor was fair but no surprises.
As mentioned before in my Dong Lai Shun post, one of the key factors for a good Peking duck (at least in my own opinion) is the pancake. There are quite a few style of pancakes and the one being offered here was the really thick one which I am not a big fan of. So thick that I thought I was having a pita wrap!
The Peking Duck 2nd dish was the common Lettuce Wrap with Minced Duck. Why did I focus on the lettuce? Because I was too lazy to move the dishes around for the picture. It was alright, no surprises to be honest.
The Peking Duck 3rd dish was the surprising dish or should I say soup. The remaining duck was chopped into pieces to make this soup. Not that there were much duck flavor to the soup but it was quite comforting to drink.
The simple pea sprouts in broth dish was good, not overly salty like many would prepare them.
Sizzling Shad was something new to me as well. Shad is a very rare breed apparently and is considered a delicacy in many of the coastal cities in China. One of the unique characteristics of the Shad is ....
... believe it or not, their bones and the sheer amount of them!! Every part of the Shad consisted this trident like bones and one had to be VERY careful when eating it. Did I mention there were just so many bones everywhere??? Flavor wise it was great, the sauce carried hints of acidity and went really well with the tender meat as well. Once again, be very careful!
Something I need to mention at this point: (1) The pacing of the dishes were quite ... fast, many dishes arrived at once and the whole table was full of food that we are rushing to finish! (2) When getting the bill, the server announced the amount of the receipt out loud as he approaches the table ... I really dislike this approach but have to take into account that it is one of the common practices of old-school restos in Hong Kong; but still, I hope they would change this habit.
Would I come back for their Peking duck? yes but only if I can book a table 3 days in advance. A 2 weeks advance booking for their Peking Duck might not worth the wait especially when I often have sudden cravings for Peking Duck.
Likes:
* Saute Pig's Windpipe with Coriander - love the bouncy, toothy texture!
* Sizzling Shad - while it consisted of way too many trident like bones, the sauce was delicious with the meat.
Dislikes:
* Pacing of dishes were quite ... fast
* Chinese pancakes for Peking Duck was too thick!
Avg Spending: HKD 200 - 300 per person

Original Blog with more pictures: http://jason-bonvivant.blogspot.com/2010/02/spring-deer.html

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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NIiko88

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看了OPEN RICE的介紹，决定跟家人来试试看。我们一行四人過年前訂了初五8:30pm的枱，他们说可能都要等的。但我们準时到，枱也準備好，一分钟都不用等。人很多，很多枱都是留位置的。老实说，我们对老式的中餐馆的customer service没有太大期望，我们又是生客，那来面子。但这个店的waiters （可能是部长）实在十分有礼貌。给我们很多的服务。离开香港已经很多年，对于三六九，蓮香这類老店，一般都停留在20年前的感觉。“寸，髒，吵”。因为鹿鳴春没有来过，所以想试试。一坐下，茶跟开胃小吃给我们拿来了。酸椰菜的味道调得很好，部长还拿多一碟过来，说re-fill是on the house的。我们点了片皮鸭，沙窝丸子，炒鱔糊，干貝賽螃蟹。问他中份的分量够不够，他提示这足够4人份了。菜来得很快。每一次都给我们佈菜，十分有服务。換热茶換碟都自動自覺的。真正吃得很舒服。片皮鸭：皮肉均勻，十分熱，鸭子来的时候都冒煙的。面粉皮很厚，很久以前的老店都是用厚皮的。很可以饱肚的。后来的店越来越做得薄，米纸一样。两大碟鴨片。4个人份有点多了。砂窝丸子：汤很甜，丸子嫩口。炒鱔糊：鱔有点少，比较下好像銀牙才

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看了OPEN RICE的介紹，决定跟家人来试试看。
我们一行四人過年前訂了初五8:30pm的枱，他们说可能都要等的。但我们準时到，枱也準備好，一分钟都不用等。

人很多，很多枱都是留位置的。
老实说，我们对老式的中餐馆的customer service没有太大期望，我们又是生客，那来面子。但这个店的waiters （可能是部长）实在十分有礼貌。给我们很多的服务。

离开香港已经很多年，对于三六九，蓮香这類老店，一般都停留在20年前的感觉。“寸，髒，吵”。因为鹿鳴春没有来过，所以想试试。
一坐下，茶跟开胃小吃给我们拿来了。酸椰菜的味道调得很好，部长还拿多一碟过来，说re-fill是on the house的。
我们点了片皮鸭，沙窝丸子，炒鱔糊，干貝賽螃蟹。问他中份的分量够不够，他提示这足够4人份了。菜来得很快。每一次都给我们佈菜，十分有服务。換热茶換碟都自動自覺的。
真正吃得很舒服。
片皮鸭：皮肉均勻，十分熱，鸭子来的时候都冒煙的。
面粉皮很厚，很久以前的老店都是用厚皮的。很可以饱肚的。
后来的店越来越做得薄，米纸一样。两大碟鴨片。4个人份有点多了。
砂窝丸子：汤很甜，丸子嫩口。
炒鱔糊：鱔有点少，比较下好像銀牙才是主角。
干貝賽螃蟹： PERFECT。水準之作。（我細佬complaint少了个生蛋黃

）
我们左右两枱都点了砂窝鸡翅湯。看见都香。可惜我们都饱了。连甜品都吃不下。
下次一定要试试。
人越晚越多，我们也不好意思久坐，店还说不要急，慢慢坐，他们是不会趕客人埋單的。
还给我们添了热茶。
真是100分的服务态度啊！！！！！

（那天晚上我们觉得有吃的幸福！！！）
对于个别客人的不幸，我真的感觉不到啊。。。。。。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2010-02-18

fdbb

等级1

1

0

今日朋友生日，早左到諗住擺個蛋糕上去放住先．雖然我都知係中菜館未必有呢ｄ服務．不過有個四眼呀叔部長態度真係差到爆．入門同佢講左留左 8.30 ，６位. 想放低個蛋糕係度，擺低左之後佢就咁放係個 Cashier 枱面．我驚會同其他人撈亂左．所以問左句”唔使寫名 ga ? ”佢竟然答我一個”你人都未齊，又未夠鐘入座，寫咩名呀？你唔鐘意你拎走佢囉！我地呢度係冇雪櫃俾你雪蛋糕 ga wo ！”隨後完全冇理我地，就去招呼佢既熟客仔．態度真係差到冇朋友！！！第一次去呢個地方，感覺真係好差．．第一次去竟然有個咁既印象！如果唔係生日果個朋友想去，我真係唔會去呢間野食一餐受氣飯．不過好在，樓面既都唔係對客人咁差．但係講真，門口果個俾左ｄ咁既壞印象．．完全打哂折扣！講完服務講食物．．片皮鴨－果塊皮真係厚厚厚厚厚厚厚到爆，連去洲際 Buffet 都好味過佢蒜香牛肉－認真麻麻！牛肉一 d 都唔 tend 其他野食都係普普通通貨色，1 d 都唔覺得係特別好食．呢個價錢．．食到呢 d 野.. CP 值真係好低好低！！

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今日朋友生日，早左到諗住擺個蛋糕上去放住先．雖然我都知係中菜館未必有呢ｄ服務．不過有個四眼呀叔部長態度真係差到爆．

入門同佢講左留左 8.30 ，６位. 想放低個蛋糕係度，擺低左之後佢就咁放係個 Cashier 枱面．我驚會同其他人撈亂左．所以問左句”唔使寫名 ga ? ”佢竟然答我一個”你人都未齊，又未夠鐘入座，寫咩名呀？你唔鐘意你拎走佢囉！我地呢度係冇雪櫃俾你雪蛋糕 ga wo ！”隨後完全冇理我地，就去招呼佢既熟客仔．態度真係差到冇朋友！！！

第一次去呢個地方，感覺真係好差．．第一次去竟然有個咁既印象！如果唔係生日果個朋友想去，我真係唔會去呢間野食一餐受氣飯．不過好在，樓面既都唔係對客人咁差．但係講真，門口果個俾左ｄ咁既壞印象．．完全打哂折扣！

講完服務講食物．．
片皮鴨－果塊皮真係厚厚厚厚厚厚厚到爆，連去洲際 Buffet 都好味過佢
蒜香牛肉－認真麻麻！牛肉一 d 都唔 tend
其他野食都係普普通通貨色，1 d 都唔覺得係特別好食．呢個價錢．．食到呢 d 野.. CP 值真係好低好低！！

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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抵食

用餐日期

2010-02-24

人均消费

$200 (晚餐)

庆祝纪念

生日

bettyu

等级2

9

0

一月一次的聚會, 決定去聞名而久的鹿鳴春.年初四打去訂枱, 一聽到話book夜晚, 便已經話滿座. 於是訂咗隔離家的京菜.是日去到附近, 友人決定walk-in一試. 又俾他揾到位. 去到時已8:30, 多張 "吉" 枱. 擺明唔想做生意咁. 當初又話滿座. 一心要試出名的填鴨同爆管庭, 但無爆管庭, 唯有試其他, 於是叫咗清炒蝦仁, 宮寶雞丁, 雜錦炒飯及蔥爆牛肉. 牛肉好軟滑, 蝦仁比想像中大粒. 唔錯.反而係期待之填鴨, 一睇就知唔好食, 一望下去, 外皮不似燒起, 肉又 "鞋", 就連粉皮都又厚又極重麪粉味. 真係又貴又唔好食. 有見及此, 連原本想試的甜品都唔叫啦. 費事失望多一次估唔到全晚最好食的係炒飯. 炒得乾身.唔知是否新春佳節, 有此情形.

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一月一次的聚會, 決定去聞名而久的鹿鳴春.
年初四打去訂枱, 一聽到話book夜晚, 便已經話滿座. 於是訂咗隔離家的京菜.

是日去到附近, 友人決定walk-in一試. 又俾他揾到位.

去到時已8:30, 多張 "吉" 枱. 擺明唔想做生意咁. 當初又話滿座.

一心要試出名的填鴨同爆管庭, 但無爆管庭, 唯有試其他, 於是叫咗清炒蝦仁, 宮寶雞丁, 雜錦炒飯及蔥爆牛肉.

牛肉好軟滑, 蝦仁比想像中大粒. 唔錯.

反而係期待之填鴨, 一睇就知唔好食, 一望下去, 外皮不似燒起, 肉又 "鞋", 就連粉皮都又厚又極重麪粉味. 真係又貴又唔好食. 有見及此, 連原本想試的甜品都唔叫啦. 費事失望多一次

估唔到全晚最好食的係炒飯. 炒得乾身.

唔知是否新春佳節, 有此情形.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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用餐日期

2010-02-20

人均消费

$130 (晚餐)

食家達達人

等级4

536

0

同客食飯, 來來去去都係果幾間.....大酒店入面的中菜廳, 日本料理, 老字號.今次來到鹿鳴春, 一行十多人, 一半是日本人.第一次到鹿鳴春, 如無必要都不會選此店, 原因是"不起眼". 或者, 這是一間老飯店, 飲食節目會訪問的一種etc.此店為樓上店, 地方不算很大,枱椅密密麻麻, 唔好坐.食客以日本人居多, 大家手拿guide book點菜, 首推片皮鴨.是日晚餐:- 片皮鴨>> 日本人都誤以為是香港必食菜之一, 北京填鴨嘛....講到明不是香港啦!普普通通沒驚喜, 反而個粉皮好味, 鬆鬆的.配菜都好味...唯獨鴨皮不夠脆. 蒸餃>> 好味, 皮薄餡多. 煎餃>> 皮硬, 又唔似煎, 好怪. 蝦球>> 很一般.........其他菜都很麻麻~~~所以老字號又怎樣? 騙得過遊客騙不到香港人呢.

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同客食飯, 來來去去都係果幾間.....大酒店入面的中菜廳, 日本料理, 老字號.

今次來到鹿鳴春, 一行十多人, 一半是日本人.

第一次到鹿鳴春, 如無必要都不會選此店, 原因是"不起眼". 或者, 這是一間老飯店, 飲食節目會訪問的一種etc.

此店為樓上店, 地方不算很大,枱椅密密麻麻, 唔好坐.

食客以日本人居多, 大家手拿guide book點菜, 首推片皮鴨.

是日晚餐:-

片皮鴨>> 日本人都誤以為是香港必食菜之一, 北京填鴨嘛....講到明不是香港啦!
普普通通沒驚喜, 反而個粉皮好味, 鬆鬆的.
配菜都好味...唯獨鴨皮不夠脆.

蒸餃>> 好味, 皮薄餡多.

煎餃>> 皮硬, 又唔似煎, 好怪.

蝦球>> 很一般.........
其他菜都很麻麻~~~

所以老字號又怎樣? 騙得過遊客騙不到香港人呢.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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fangfiona

等级4

121

19

Was invited to a birthday dinner of a family friend who has been a "historic" customer with this restaurant. This is my second visit, and the dishes that I had are mostly different.雜錦冷盤: The presentation is worth mentioning - all ingredients were finely sliced and laid out like a fan (as you can see). I especially enjoyed the beef shank which was not too tender. Dig to the bottom of the center and find hidden treasures of marinated silken tofu, pig tongue, and pig intestines. We ordered this las

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Was invited to a birthday dinner of a family friend who has been a "historic" customer with this restaurant. This is my second visit, and the dishes that I had are mostly different.

雜錦冷盤: The presentation is worth mentioning - all ingredients were finely sliced and laid out like a fan (as you can see). I especially enjoyed the beef shank which was not too tender. Dig to the bottom of the center and find hidden treasures of marinated silken tofu, pig tongue, and pig intestines. We ordered this last time as well. A refreshing start to a Pekingnese meal, like a "Chinese salad"!

Sheep stomach: Surprisingly not too overwhelmingly "sheep" tasting, extremely tender, and a nutritional collagen rich bonus! Chives and garlic helped to ward off the otherwise pungent sheep taste. The boiling process and time it took to cook resulted in a mild, almost sweet-tasting broth.

窩燒肘子: roasted pork belly: Fresh and crisp skin, just-charred giving a slight smoky flavor. Caution for cholesterol/fat overload! Inner flesh was a lot like beef brisket - fluffs, and not greasy. Cooked in its own meat, the pork was just slightly salted and not marinated.

Kung pao shrimp: I enjoyed it because I love shrimp. But nothing especially worth mentioning. Battered and deep fried. Not spicy, unlike the usual "kung pao" one would expect. But shrimps were fresh. Although the color looks promisingly vibrant, I thought it was neither sweet nor sour enough. Sauce could have been thicker.

雞鍋翅 Chicken and shark's fin in casserole: practically boiled whole chicken and lots of shark's fin. The soup tasted very mild; there was A LOT of shark's fin though. it was the non-sticky kind that separates like a brush.

Baked buns for dipping into shark's fin soup: quite special and a rare find, because most Chinese buns are steamed. I think baking and earthen ovens are used more extensively in northern cuisines (including pekingnese) - the bread was not yeasted, which makes it quite dense, but I really enjoyed the outer baked, slightly crunchy layer.

Peking duck: Meat was succulent, not too greasy. Paper-thin wrap served with cucumbers, leeks, and sweet bean-based sauce.

鐵皮魚時魚: "Reeves shad" in english: apparently quite a rare breed, related to herring, the shad originates from somewhere in China and is now "on the verge of extinction" due to recent depletion; it seems have no negative impact on Spring Deer however, being easily available at a price. The fish was huge, about 15 inches long (I'm guessing), and the juice it was cooked in went well with the flesh and the overall taste of it. It had a lot of fine, prickly bones though. The most flavorful and juiciest parts to eat were the belly, and the back - aim for the top and bottom. Even though the fish head didn't look very luscious, I am fond of eating fish heads (especially steamed Chinese garoupa) and therefore had it - it only proved my guess correct. Trust me, go for the belly.

炸醬麵: thick hand-pulled noodles with ground meat (pork?) sauce, wok-fried with julienned cucumbers and chives. Sauce was quite dry and lacked flavor, but the noodles itself was hearty, albeit a bit greasy, a bit like "Shanghai fried thick noodles"

火腿 braised with napa cabbage (jun bark), broccoli and bok choy: I like broccoli, but found it a bit strange as I don't think it's frequently used in Pekingese cuisine. It wasn't overcooked too, so it had a nice crunch and retained its nutritional value! The ham was quite lean and a bit salty.

豆沙包: Not worth mentioning. A bit disappointing as well. The bean paste filling somehow tasted suspiciously like jujube! Or maybe I'm just biased as jujube is used quite often in Pekingnese cuisine. The bean paste was quite sweet as well. I have had fried egg white puffs "goh lik dou sah" here before and definitely would prefer that over these 豆沙包.

Black sesame tong yuen in almond paste: Tong yuen was fine (what do you expect), but I thought the almond paste and tong yuen combination makes the dessert a bit over the top! The paste was very thick but didn't taste sweet, so it was a bit gross to think I was drinking cornstarch-water.

Overall a pleasant dinner, and while the food lacks "elegance", and there is certainly room for improvement in little hiccups, I would recommend this restaurant especially for "real" Pekingnese cuisine. Service is always quick in this bustling cramped restaurant, and make sure you make reservations if you are desperate to eat there - its reasonable prices translates to high popularity and frequent business.

signature appetizer: assorted meats and vegetables

Sheep stomach with garlic and chives

Kung pao shrimp

鐵皮魚時魚: shad fish on hot plate

窩燒肘子: roasted pork belly

雞鍋翅 chicken and shark's fin casserole

Baked "Xiao bing" for dipping in shark's fin soup

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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Wheel 臣

等级3

37

0

09年嘅下半年真係好忙，好耐都無打到食評，呢段時間真係要多謝夫人嘅相助貢獻不少！！2009年最後一次同屋企人嘅飯局，夫人就提議去呢到試下。呢到係我第一次嚟食，到步後發現自己張檯安排係門口．．．無計，真係好多人，唔訂檯WALK IN 基本上佢都係得兩個答案 ﹣ 等得就等／無位。點都好，今晚餐飯由夫人話事，5人食飯叫咗以下咁多嘢：1.（雜綿）拼盤2. 賽螃蟹3. 火腿津白4. 京燒羊肉5. 片皮鴨6. 叉子燒餅7. 蒸餃8. 拔絲蘋果（雜綿）拼盤由海蜇、牛𦟌、豆干、西芹、豬肉、荀拼出嚟嘅組合，穩陣之作。海蜇爽口，豆干、牛、豬當作前菜味道恰當，唔會一開飯就食到咁濃味，否則之後啲餸都唔知點算。賽螃蟹蛋白夠多，炒得夠滑唔會老，好味！因為坊間好多炒蛋白真係揸流灘㗎，炒完出嚟一條條柴咁。而且都欣賞醋嘅味道唔太濃～火腿津白正常無特別，間間差唔多～唯一係稍嫌金華火腿唔算太夠味京燒羊肉各位有機會真係要試試呢款餸，夠稔唔會太乾，適當騷味。有准鹽同自家調配醬汁揀，個人選擇就咁食！片皮鴨呢到嘅片皮鴨呢．．．師父片埋好多肉，唔知係因為太多人師父以快打快片成咁，定係無咩客兩食打算

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09年嘅下半年真係好忙，好耐都無打到食評，呢段時間真係要多謝夫人嘅相助貢獻不少！！

2009年最後一次同屋企人嘅飯局，夫人就提議去呢到試下。呢到係我第一次嚟食，到步後發現自己張檯安排係門口．．．

無計，真係好多人，唔訂檯WALK IN 基本上佢都係得兩個答案 ﹣ 等得就等／無位。

點都好，今晚餐飯由夫人話事，5人食飯叫咗以下咁多嘢：

1.（雜綿）拼盤
2. 賽螃蟹
3. 火腿津白
4. 京燒羊肉
5. 片皮鴨
6. 叉子燒餅
7. 蒸餃
8. 拔絲蘋果

（雜綿）拼盤
由海蜇、牛𦟌、豆干、西芹、豬肉、荀拼出嚟嘅組合，穩陣之作。
海蜇爽口，豆干、牛、豬當作前菜味道恰當，唔會一開飯就食到咁濃味，否則之後啲餸都唔知點算。

賽螃蟹
蛋白夠多，炒得夠滑唔會老，好味！因為坊間好多炒蛋白真係揸流灘㗎，炒完出嚟一條條柴咁。而且都欣賞醋嘅味道唔太濃～

火腿津白
正常無特別，間間差唔多～唯一係稍嫌金華火腿唔算太夠味

京燒羊肉
各位有機會真係要試試呢款餸，夠稔唔會太乾，適當騷味。有准鹽同自家調配醬汁揀，個人選擇就咁食！

片皮鴨
呢到嘅片皮鴨呢．．．師父片埋好多肉，唔知係因為太多人師父以快打快片成咁，定係無咩客兩食打算俾多啲肉我哋食，又抑或呢款片皮鴨先係正宗食法？？我自己就麻麻地太多肉，本身啲皮已經多油夠哂膩，包皮又係麵粉。真係食兩舊就收咗皮～

叉子燒餅
講穿咗即係炸菜肉鬆夾麵包，飽肚嘢。芝麻夠香～除此之外都無咩特別。

蒸餃
唔講，另一飽肚嘢因為皮夠厚！

拔絲蘋果
好味唔太甜，出面食到嘅舖越嚟越少～嚟到記得一試。

其實呢到係咪特別好食呢，唔算。
不過呢類飯店香港真係買少見少所以值得支持下嘅，而且埋單一計＄900有找算係咁。但係我發現到一個現象就係部長特別對遊客好，佢地好好發揮咗好客精神會幫遊客留位。本地人就一律「無位！無位喎！無位呀！」

如果大家真係想試就一定要訂檯又或者去到同部長講句「すみません」

張相睇落去師父好似唔忙，實情佢片到叫救命，勁多人叫鴨！

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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用餐日期

2009-12-30

人均消费

$180 (晚餐)

推介美食

謂為食大蕃薯

等级2

10

0

聽聞這間得獎既酒家，出名是"魚翅"，"小籠飽"的，特別約了一家人去試試，我地叫左以上2款食物，個翅得個"咸"字，唔係真係講到咁好食，仲要個翅唔平架, 但個水準真係差左D。個飽就唔太熱，大家都知道小籠飽唔熱係唔好食架嘛........真係好失望。一直都知道出名既食市，服務態度大多數都係麻麻，但呢間好欣勤，欣勤到過左"龍"，成日sell我地試呢樣，試個樣，唔止一次講左幾次，實在令人反感呀!!!我相信日後都唔係再去喇...........

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聽聞這間得獎既酒家，出名是"魚翅"，"小籠飽"的，特別約了一家人去試試，我地叫左以上2款食物，個翅得個"咸"字，唔係真係講到咁好食，仲要個翅唔平架, 但個水準真係差左D。個飽就唔太熱，大家都知道小籠飽唔熱係唔好食架嘛........真係好失望。
一直都知道出名既食市，服務態度大多數都係麻麻，但呢間好欣勤，欣勤到過左"龍"，成日sell我地試呢樣，試個樣，唔止一次講左幾次，實在令人反感呀!!!
我相信日後都唔係再去喇...........

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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抵食

用餐日期

2009-09-06

人均消费

$300 (晚餐)

推介美食

狄文

等级2

27

1

因為有親戚來港, 我們就訂了位上來鹿鳴春吃飯~總所周知, 鹿鳴春的位很緊張, 我們只有等到八點半第2轉才有位置~8:15左右到步, 經理服務很好, 幫我們盡快安排位置~也很剛好有客人離開所以, 比原本的 8:30 早了10分鐘入席~本來我想散叫, 正在盤算之時, 服務生已經在催促,父母又在催促 (因為平常也是6時多吃飯, 8時多真的很餓)所以就不想煩之下叫了套餐, 1680元那個, 不過心多多的我還是想要加錢改菜, 可惜服務生說不可以~ 點餐時已經覺得不太開心, 雖然服務態度無問題, 可是... 那個餐不是每一樣都想吃~anyway, 菜式很快的上來, 親友們甚是欣賞...然而這是我第4次來, 這次吃的食物水準最差~~片皮鴨... 怎說呢? 肉很鞋口, 皮也過火了點~雞湯翅... 失望, 湯的味道不像上次的清甜~ 味道過濃~高力豆沙... 十分失望 /___\ 難吃極了... 又不甜又沒豆沙味... 我在咬什麼啊?炸桂魚... 這個很正 =) 很香口, 而且去骨, 沒有腥味道 great!其他的不過不失, 就不一一細說了... 只不過, 地方真的很吵耳, 而且很多外國人...我不知

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因為有親戚來港, 我們就訂了位上來鹿鳴春吃飯~
總所周知, 鹿鳴春的位很緊張, 我們只有等到八點半第2轉才有位置~
8:15左右到步, 經理服務很好, 幫我們盡快安排位置~
也很剛好有客人離開

所以, 比原本的 8:30 早了10分鐘入席~

本來我想散叫, 正在盤算之時, 服務生已經在催促,
父母又在催促 (因為平常也是6時多吃飯, 8時多真的很餓)
所以就不想煩之下叫了套餐, 1680元那個,
不過心多多的我還是想要加錢改菜, 可惜服務生說不可以~
點餐時已經覺得不太開心, 雖然服務態度無問題, 可是... 那個餐不是每一樣都想吃~

anyway, 菜式很快的上來, 親友們甚是欣賞...
然而這是我第4次來, 這次吃的食物水準最差~~

片皮鴨... 怎說呢? 肉很鞋口, 皮也過火了點~

雞湯翅... 失望, 湯的味道不像上次的清甜~ 味道過濃~

高力豆沙... 十分失望 /___\ 難吃極了... 又不甜又沒豆沙味... 我在咬什麼啊?

炸桂魚... 這個很正 =) 很香口, 而且去骨, 沒有腥味道 great!

其他的不過不失, 就不一一細說了... 只不過, 地方真的很吵耳, 而且很多外國人...
我不知道有沒有下次, 希望還有下次吧...

甜品, 還是拔絲萍果好吃 =) 菜還是想吃津白多點 XD~
而且還是不忘他們的羊肉, 比起片皮鴨絕對是更值得一吃!!!

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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用餐日期

2009-11-03

人均消费

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好有要求

(非会员)

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當初睇openrice話呢間野唔錯,諗住試下啦!早兩個禮拜訂枱啦!一行6大1細!點知.....D食物好唔得!經理的態度亦唔得!環境超凍,超嘈!先講食物:雞鮑翅~ok,好清甜,亦好多翅,值得一試!填鴨~ok 啦!but好少,好細碟!只係兩碟中碟,仲要唔滿!炒麵~唔記得叫麥名,正常的,ok la!家常豆腐~好樣衰,而味道一般!上湯浸津白~味道ok!but樣衰,似炒菜多過上湯浸炒飯~好味,有鑊氣!可試!蔥爆牛肉~好味!d牛肉好"林",亦入味!高力豆沙~只係一般,無特別!小龍包~超衰,一d湯都無,似公仔點心!千萬不要試!全場大部分係遊客,我地覺得呢間野只係做遊客生意,呃到d外國人!老實講,真係唔會再去!好失望!!個經理態度亦好差,同佢講d食物唔得,(有friend早幾個月前食過,話ok的)點知佢大大聲話"唔好食,唔係掛"再話以後唔會再黎,佢又好寸話"唔黎!唔緊要"劉天王話齋,今時今日,d咁o既服務態度真係唔得!贏左班唔識食o既遊客,輸左班本地客!無謂啦!真係請我都唔會再去!共食左約$1700,因真係唔好食,都無興趣影d食物相!

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當初睇openrice話呢間野唔錯,諗住試下啦!早兩個禮拜訂枱啦!一行6大1細!
點知.....

D食物好唔得!經理的態度亦唔得!環境超凍,超嘈!
先講食物:

雞鮑翅~ok,好清甜,亦好多翅,值得一試!

填鴨~ok 啦!but好少,好細碟!只係兩碟中碟,仲要唔滿!

炒麵~唔記得叫麥名,正常的,ok la!

家常豆腐~好樣衰,而味道一般!

上湯浸津白~味道ok!but樣衰,似炒菜多過上湯浸

炒飯~好味,有鑊氣!可試!

蔥爆牛肉~好味!d牛肉好"林",亦入味!

高力豆沙~只係一般,無特別!

小龍包~超衰

,一d湯都無,似公仔點心!千萬不要試!
全場大部分係遊客,我地覺得呢間野只係做遊客生意,呃到d外國人!老實講,真係唔會再去!好失望!!

個經理態度亦好差,同佢講d食物唔得,(有friend早幾個月前食過,話ok的)
點知佢大大聲話"唔好食,唔係掛"
再話以後唔會再黎,佢又好寸話"唔黎!唔緊要"
劉天王話齋,今時今日,d咁o既服務態度真係唔得!
贏左班唔識食o既遊客,輸左班本地客!無謂啦!
真係請我都唔會再去!
共食左約$1700,因真係唔好食,都無興趣影d食物相!

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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用餐日期

2009-10-05

人均消费

$300 (晚餐)

推介美食

nu nu

(非会员)

0

0

I can't believe the quality of all the dishes that I like are worse than last year雞鮑翅 soup base is lack of 火腿味; the taste is not as strong as before.填鴨 Peking Duck 唔香 and too fatty, the fat is too 厚身; 皮不脆; the quality is worse than before 雞皮粉皮 is very watery腿茸津白 the ham is too chewyInclude other small dishes it is $200 per person but still not full.

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I can't believe the quality of all the dishes that I like are worse than last year

雞鮑翅 soup base is lack of 火腿味; the taste is not as strong as before.
填鴨 Peking Duck 唔香 and too fatty, the fat is too 厚身; 皮不脆; the quality is worse than before
雞皮粉皮 is very watery
腿茸津白 the ham is too chewy

Include other small dishes it is $200 per person but still not full.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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抵食

用餐日期

2009-10-10

人均消费

$200 (晚餐)

庆祝纪念

生日