四季芬芳

營業中

休息中

舊公司係沙田，以前四季芬芳剛開張嘅時候都好想試，礙於疫情關係唔敢出街堂食，到轉咗工之後都冇乜機會去沙田，今次藉住幾舊同事食飯就揀咗間以前大家想食但又未試過嘅餐廳。餐廳裝修新潮得嚟又保留到傳統嘅元素，透空嘅中式屏風既可提高食客私隱又可增加空間感，花紋地板同天花令餐廳色彩豐富，裝潢充滿心思。餐牌選擇好多，小菜、蛇羹、老火湯、麵食、點心等應有盡有。見到隔離枱個個碗麵都大大碗我好想試，但朋友細食驚兩條友會食剩浪費就叫咗點心算。子薑糖心皮蛋個子薑皮蛋好鬼馬，睇樣以為紅色果啲係子薑，其實佢係紅椒，白色果啲先係子薑。用匙羹裝住直接拎起放入口就得，唔使驚用筷子夾會夾爛。醋味子薑味甜酸程度剛剛好，無蓋過流心蛋黃嘅香味。啫啫雙腸芥蘭煲潤腸食極都有懷疑廚師落咗成條，潤腸、臘腸肥瘦適中，芥蘭炒雙腸果然係最夾。紅油抄手抄手大大粒材料十足，皮薄餡靚，醬汁有少少辣，好啱食唔到太辣嘅我。原味小籠包小籠包味道唔錯，可惜外皮偏厚咗少少。潤腸糯米燒賣以前係北京好容易食到燒「麥」，係香港就唔係好多地方有。呢個燒賣就同北京食到嘅燒麥好相似，都係包住糯米飯。有潤腸嘅燒賣我都係第一次食，燒賣皮簿到可以見到內餡，用筷子夾起粒燒賣時內

餐廳主打特色中菜，熱盤、湯品、點心等都有，仲同蛇王芬crossover。裝修感覺好華麗，好多打卡牆身，走懷舊風。座位闊落，坐得舒服。晚市7點左右到，已經超級多人。招牌雙色蟹膏撈麵($139)，果然招牌，超好食，必點。首先，送上枱個陣用好大個碗裝，已經聞到蟹香味。蟹殼入面既蟹膏，超濃味，充滿鮮蟹味，唔知點解覺得有陣紫菜味添。如果驚單食膩，可以拌麵食。蟹肉、蟹黃、蟹籽量十足，加埋流心蛋，令每條麵都沾滿配料。份量多到一定要share食。蛇王芬特色套餐($139)，叫set就可以一次過試哂2款招牌，抵。花膠太史蛇羹超多料，啖啖都係配料，個羹完全唔會一patpat。另外仲有配料自己加，例如脆片，增加口感。蛇王芬臘味生炒糯米飯，糯米飯超香臘味味道，粒粒都油光發亮，軟糯。而且足料，有臘腸粒、肝粒、花生等，好香口，小小一碗，但其實食完好飽肚。啫啫雙腸芥蘭煲($89)，同樣利用鴨肝、臘腸炒香，令芥蘭帶燒臘味。而且沙煲keep到熱力，幾時食都夠暖。芥蘭爽脆，臘腸厚切添。蘿蔔絲酥餅($39)，酥餅外型紋理一條條咁，好特別。咬開超脆，見到滿滿蘿蔔絲餡。蘿蔔甜，而且軟，炸完都唔會覺得膩。新菜式唔錯。原味小籠包(

[ Four Seasons Fun Fong 四季芬芳| 沙田 ]The restaurant theme is very ancient Chinese with bright neon lights of red and blue. It is a sister restaurant with Tian Tian next door so the history is pretty connected as well. We were debating on which restaurant to go to as both needed to queue and at the end went to this as Tian Tian did not have any water or tea that night 😶. —— 🫖🐓—— Smoked Deep-Fried Chicken w/ Longjing Tea Leaves (煙燻龍井炸雞(半隻)) $168The chicken was very smoky and I could tell when it arri