鹿鳴春飯店 (已結業)

鹿名春一向都行老牌京菜路線講得係老牌餐廳裝修都行懷舊不過舊有舊好，侍應特別健談平日7點半去到巳經坐無虛席食物質素都穩穩陣陣中規中舉小籠包皮有點厚好有肉地但沒有太多湯松子魚魚．炸到脆卜卜醬．甜酸度剛好蜜汁火腿方塊豐有咸香火腿用冰糖蒸火腿鬆化吸冰糖沙窩雲吞🐥🐔湯夠濃帶鮮甜一行7人平均每人飲 又2-3碗片皮鴨肉．皮脆無脂肪有肉香．加醬好好味皮．少少厚帶濕帶包香．比外面好高力豆沙味道一般唔用糖霜用沙糖蛋白外層有點實

This old restaurant is situated inside an old building in TST. The signage and everything was old. I felt like I traveled back to the 1970s.Of course we ordered the Peking duck which was not bad. The pancake was thicker and more chewy than the ones you would normally get in HK. I liked that texture although some of my friends didn't really appreciate that. It all went downhill after the duck. The prawns were in thick and soggy batter and it's like it's been sitting there for days already.

是晚朋友生日飯， 一行6人，八點一個字去到，等齊人大概八點四點菜，一嘗老字號店，食物味道係唔錯，不過真係唔係特別好， 我相信好食過佢嘅真係仲有好多間，只想講服務真係十分差！！！！其實唔係平，仲要睇你面色，成餐飯兩位應該係資深嘅員工企正隔離，係咁望住我地食嘢嘅進度，每一碟差唔多食完就幫我地夾起晒去其中一人嘅碗，咁佢就可以收碟喇，食個雲吞雞我一食完又倒俾我，食完又倒俾我，我連續食左三碗，當然係因為佢又可以快啲收起佢喇。成餐飯全程望留意著我地，真係好唔自在😑最離譜就係我地叫左個火腿津白，我竟然食到粒直不甩嘅釘書釘omg😱😱相都未影得切，其中一位資深員工已經成碟拎走兼毀屍滅跡！仲話唔收我地哩碟餸嘅錢。仲有我以為佢地收十一點，10:25pm 已經熄咁一啲燈，哩個時候，我地叫資深員工加加水，加好之後，友人倒左杯水俾自己，好快那位資深員工將我地整胡水拎走埋😤😤😤仲要叫我地快啲食，佢話佢要收野==，好似趕我地走咁，真係激到成肚氣! 為免影響友人生日心情，我先無爆出泥。順帶一提，雖然佢地唔收切餅費，所以佢地係無雪蛋糕嘅服務嘅，佢地只會幫你keep起你個蛋糕喺佢地個水吧度。真係百思不得其解仲有咁多人幫襯，

食左十幾年皮片鴨，食來食去都係鹿鳴春最好食，沒有肥膏，肉質鮮嫩加彈牙，食鴨必定係呢度其他菜餚夠晒特色。座位寬敞，環境寧靜，最重要係唔趕客，食飽飽傾下計，伙計仲會斟埋茶水啤酒，咁好服務邊度搵

因為約左屋企長輩食飯，所以揀一間老字號中式菜館。鹿嗚春最出名的是片皮鴨，相信鴨係即叫即燒，需要d時間等候。亦會全隻鴨推至客人桌前才切片，確保無偷功減料鴨皮很脆，肉質合格，雖然油較多(鴨很肥😂😂😂)，但餐廳用既係厚皮，亦較為吸油。因為用厚皮，所以女食客的話好快就會飽。然後嗌多籠小籠包。小籠包對於我而言，最著緊的只係夾起時，包底會唔會痴住張紙，會唔會一夾就穿。只要溫度夠，味道一般唔會出事。而今次皮身較厚唔易穿，可以品嚐埋包入面既湯汁。

今日約了家人相聚, 聽說這食店的雞鮑翅和片皮鴨十分出色, 所以訂枱一試。當日原本訂了8.30pm, 但剛巧有客人取消訂枱, 所以可以提早於7.00pm品嚐美食。由尖沙咀港鐵站往食店只需要二三分鐘便到達, 交通十分方便。我們今天有幸運之神卷顧,到達了食店不到五分鐘便安排入座(我的朋友曾經試過訂了枱都要等候半小時)。店内裝修懷舊,古色古香, 但枱與枱之間空間較小略嫌比較擠迫, 坐了一會兒就差不多滿座, 果然不 愧為優秀開飯京川滬菜館，菜色一流所以引來不客人。看完菜譜便後便㸃了下列菜色:看賣相我已給了十分, 這菜色考驗廚師的刀功, 每一片的厚薄和大細都相約, 而且排列優美, 真的不捨得掉, 當然味道不錯啦!我很喜歡吃雞蛋但又怕膽固醇， 這菜色只吃蛋白既美味又健康。蛋白嫩滑不太油膩, 加㸃微酸的浙醋份外醒胃。我對於太多脂肪的肉類不大感興, 雖然這金華火腿比較肥膩, 但夾入粉皮一起不覺得油膩而且沾上蜜汁格外美味。蝦身夠爽脆, 薄薄的粉漿包着爽甜的蝦身, 混入甜酸醬特別開胃。我期待已久的雞鲍翅終於上桌, 每人有2碗翅湯, 份量不小, 雞湯非常鮮甜, 用大量雞肉餚製而成, 飲完即刻暖身滋補, 而且每

三位老年人聚餐, 梗係要配合下氣氛, 搵番D老店架啦, 鹿鳴春就啱晒.7點鐘到達, 已經半滿了.負責接待我哋嘅侍應伯伯, 有型又nice, 好有禮貌.齊人坐好, 有人建議先來隻北京烤鴨, 一路食一路講.侍應伯伯建議我地嚟過一鴨兩食.北京烤鴨分左兩碟上, 唔算太肥, 皮同肉嘅比例唔錯.我哋3個人, 青瓜條配京蔥, 甜面醬, 粉皮各2碟.呢度嘅粉皮唔似外面咁薄, 幾厚身, 但睇得出係手工嘢, 仲幾頂肚添.填鴨另一食係炒鴨崧, 用生菜包嚟食, 味道唔錯.掛住講主菜, 反而唔記得開胃前菜, 係花生配酸椰菜, 酸酸爽爽, 夠開胃.上湯火腿炆津白, 津白相當入味, 而火腿唔會硬到似石頭.拼盤, 海蜇勁粗, 唔算太爽.最後嘅拔絲香蕉, 外脆內軟, 連我唔好甜食, 都覺得幾好食.有歷史嘅招牌, 值得保留.

晚飯去了鹿嗚春，真是很多年沒有來過這裡了！平日訂位容易D，但都坐滿！裝修格局都很舊式！花生，酸甜椰菜作開胃前菜！Hubby至愛煙燻素鵝拼燻魚素鵝ok，但燻魚骨多肉散！鍋鎉魚塊，做得很好，魚件內加了荀捲超沾粉來炸，醬汁小小辣，很好吃！乾炒牛肉絲，配埋燒餅一同吃。成品有點像牛肉乾！很有爵口！吃完後，牙齒有點軟！整體水準有點失望！

Mother's day, 同屋企人又有機會去食好野啦~ 12個人, 好好彩地book到台 !!! 我地人多, 可以叫到鮑翅填鴨餐, 其實真係好多好抵食 !  頭盤, 蜇皮拼素鵝醬蹄, 有海蜇呀 (我叫開佢做橡根) 好好味呀 !!! 好耐冇食過啦 又大條, 又爽口, 正清炒蝦仁, 好多蝦仁呀, 爽口, 仲有青豆....我老公最愛砂鍋雞煲翅, 勁大窩, waiter幫我們分, 好識做地, mother's day 分唒比媽咪同婆婆先~ 真的係成隻雞及好多翅, 好足料!! 雞肉又滑, 翅又吸唒雞沙味, 好正 有兩個包跟, D包係出面硬身, 入面軟身, 屋企人覺得一般般, 但我覺得包味好重, 我好鐘意呢我地人多另外叫左個羊肉, Woho~~~ 估你唔到, 我覺得係最最最好味既一味 ! 勁重羊味, 帶小小咁多多既"酥"味, 羊肉夠肥先會有呢陣酥味 ! 入口即熔化既肉質, 加埋個包一齊食一流 !!!!! 烤北京填鴨(原隻), 有一碗青瓜條及京蔥條, 一碗烤鴨醬汁, 2碟呢到人手差既皮, 這裏的皮係好特別的, 唔會好薄身的, 係厚身的, 口感會比較粗身的, 不過呢個真係好個人喜好, 我就一般般,

一段時間沒有去過鹿鳴春，是晚跟中學同學一行六人在那裡飯聚，平日晚市依然滿座。先來我點的冷盤素鵝，煙燻很香，這種煙燻的香味在其他地方很難吃得到。火腿津白煮得夠入味。好友說她之前吃過後一直念念不忘的爆牛肉，帶辣的，幸好不算太辣。爆牛肉最好配叉子燒餅。主角北京填鴨來了，水準依舊，不過個人認為薄餅過厚了，太鮑肚呢。甜品時間，我點的豆沙窩餅。還有拔絲蘋果，很好吃啊！

好鍾意係到食！次次都覺得d伯伯們服態度一流！敬業樂業！我地12人叫左6-8人餐再加個生菜包，羊肉同銀絲卷！我最愛係佢嘅松子魚，外脆內滑！啖啖肉，完全冇骨！皮又脆！點埋個酸甜汁，又再襯下華鹽！多重無敵口感！一定唔可以錯過！另外佢嘅羊第一次試，有dd so味，但意想不到嘅野味！yummy! Yummy! 仲有每次都好欣賞佢嘅手搓餅！夾鴨真係好好味今日失敗之作係雞燉翅，唔夠上次咁有味但我都會再黎，因為大部份野都好好味！我地因為多人，仲送左多幾粒高力豆沙Tim

This night we had our family gathering in this old beijing cusine restaurant. There are a total 12 of us so we ordered a set dinner (sorry I forgot the price at all!)First there is a shark fin soup, and I really don't encourage anyone to order this in fact. I gave it a one-star not becasue it taste bad, but for the environment. In fact all my family members said it tastes super good and the volume of shark fin is very generous, but i suggest everyone to order other soup. I believe they will tast

Friday evening planned gathering with 14 friends. A large table was reserved, and it was probably the largest table on offer, however, it probably only sits 10 to 11. Ending up with 13 felt packed, and arms must be kept close. So in terms of overall comfort and environment, I would not recommend a gathering of 12 or more.The overall decoration was dated, but to be frank, the attraction of this place is the authentic Pekingnese food which its famous for!Now let's turned to food, we ordered the se

今日第一次去鹿鳴春食晚飯，一共有5人去食。一坐低，嘩！間餐廳樓底奇矮，令到你覺得壓逼感同埋好好好好好嘈吵既一間餐廳。一開始有碟花生同酸菜，見到個賣相都已經唔係太開胃，一食落去，兩樣野都一D都唔醒胃。 點菜叫左三個涼菜包括素鵝，醉雞，海蜇。片皮鴨，清炒蝦仁，蒜蓉豆苗，銀絲卷，白飯。首先好快waiter就上左醉雞同蒜蓉豆苗，正常有邏輯既餐廳，都唔會第一道菜上蒜蓉豆苗。我地係叫左三個涼菜，應該係上曬涼菜先架嘛。所以出菜既部門好有問題。醉雞D雞係亁同有D粉，正常既醉雞會醃過酒先，但係呢個醉雞係完全冇醃過酒既，即係如果冇本身既酒汁，基本上係冇味！簡直係驚嚇！我自己做都好味過佢十倍。然後到海蜇，一大pat無味既橡筋條收人$120. 海蜇又唔切細條D幼D，係好粗一條咁樣，真係好野！最大獲既係完全無味架！！！蒜蓉豆苗算叫做正常，跟住到片皮鴨，包既皮係比較舊式o個種皮，同其實食店既有唔同，不過片皮鴨既配菜大蔥同青瓜就切得太大舊，如果細D會好D。片皮鴨既肉比較亁，成舊包好連醬放入口度，覺得冇咩味同對比其實做開片皮鴨既餐廳都覺得呢間一D都唔好味。真係求其搵間都一定好味過呢間D片皮鴨。到清炒蝦仁，個味OK但係

朋友生日想食片皮鴨, 我搵左呢間老字號的俾佢. 我們七個大人一個小孩, 叫左一個套餐. 前菜係酸椰菜及花生, 都好味架, 酸酸辣辣夠開胃. 花生都係淋身的.套餐有一碟拼盤, 蜇皮拼素鵝醬蹄, 都幾大碟的呀, 有海蜇皮, 醬蹄, 素鵝, 仲有一碗醬汁及一醬黃介辣跟的, 醬蹄好味又香, 入味呀, 唔會好硬身, 海蜇都好大條的, 又爽口, 素鵝口感豐富. 好味道.砂鍋雞煲翅, 勁大窩呀, 好香呀, 仕應幫我們分, 真的係成隻雞及好多翅呀. 有兩個包跟的, 不過翅太重手, 有點過咸, 應該係金華金腿太的咸味, 但好味呀. 好足料. 雞肉夠滑, 翅又啖啖都係, 好正呀. D包係出面硬身, 入面軟身的, 加埋D湯一齊食. 就VERY GOOD啦.清炒蝦仁, 賣相都好好, 好多蝦仁呀, 夠爽口, 唔會有腥及雪味, 有些甘笋, 仲要係有圖案架, 仲有青豆. 炒得好好, 唔會好多油的.烤北京填鴨(原隻), 有一碗青瓜條及京蔥條, 一碗烤鴨醬汁, 一碗皮, 這裏的皮係好特別的, 唔會好薄身的, 係厚身的, 感覺係自己做出嚟, 口感都好好的. 比較粗身的. 好味過平時那些薄薄的.師傅幫我們即刻皮鴨出嚟. 鴨