洞庭樓 (已結業)

Hunan Garden Restaurant

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158

銅鑼灣

$101-200

湘菜 (湖南) Fine Dining

25

13

2

simply jj

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1.6K

60

mar 16, 12.........3人來dinner............叫咗 :1) 前菜 (hk$18)-這個前菜調味得宜,帶點鮮味2) 辣椒 (hk$15)-我無試到,但友人話唔多6辣,據說都唔錯3) 湘汁無袒雞 (hk$88)-勝在有2款唔同嘅sauce喺底,好特別-雞喺嫩滑,但唔會有雞味,這也是大勢所趨-深色的醬甜甜地,有點似食新加坡式的海南雞飯時的黑醬,而透明紅的醬,就唔多辣4) 豆酥魚 x 3 (@hk$45)-頂頭的醬喺全碟的重點,味道重花生這類的果仁味,有點帶脆的咬口-魚塊厚身,亦很juicy-ok的,但略嫌醬嘅味道除咗重果仁味外,就比較單調5) 湘西4季豆豉香辣蝦 (hk$180)-辣味輕微-蝦喺大隻,但不夠爽,鮮味還可以的6) 映山紅茄汁蝦仁鍋巴 (hk$118)-鍋巴入口鬆脆,外表唔硬唔乾-而個汁帶點微酸,蝦仁很夠爽7) 加勒風情 (hk$25)-友人話即喺菠蘿汁,但唔喺新鮮貨式,喺紙包/罐頭出品8) 長青 (hk$25)-即喺青蘋果汁,友人話應該喺新鮮搾的,ok喎9) 瓷盅譚家麵 (hk$532)-因為我哋掛住傾傾傾同傾..............所以上

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mar 16, 12.........3人來dinner............叫咗 :

1) 前菜 (hk$18)
-這個前菜調味得宜,帶點鮮味

2) 辣椒 (hk$15)
-我無試到,但友人話唔多6辣,據說都唔錯

3) 湘汁無袒雞 (hk$88)
-勝在有2款唔同嘅sauce喺底,好特別
-雞喺嫩滑,但唔會有雞味,這也是大勢所趨
-深色的醬甜甜地,有點似食新加坡式的海南雞飯時的黑醬,而透明紅的醬,就唔多辣

4) 豆酥魚 x 3 (@hk$45)
-頂頭的醬喺全碟的重點,味道重花生這類的果仁味,有點帶脆的咬口
-魚塊厚身,亦很juicy
-ok的,但略嫌醬嘅味道除咗重果仁味外,就比較單調

5) 湘西4季豆豉香辣蝦 (hk$180)
-辣味輕微
-蝦喺大隻,但不夠爽,鮮味還可以的

6) 映山紅茄汁蝦仁鍋巴 (hk$118)
-鍋巴入口鬆脆,外表唔硬唔乾
-而個汁帶點微酸,蝦仁很夠爽

7) 加勒風情 (hk$25)
-友人話即喺菠蘿汁,但唔喺新鮮貨式,喺紙包/罐頭出品

8) 長青 (hk$25)
-即喺青蘋果汁,友人話應該喺新鮮搾的,ok喎

9) 瓷盅譚家麵 (hk$532)
-因為我哋掛住傾傾傾同傾..............所以上咗枱好耐先食,汁都無嘜,麵當然腍咗啦..............呢點全喺我哋嘅問題
-所以呢盅麵我哋比唔到咩客觀嘅意見

10) 金陵驢打滾 (hk$44)
-特意叫個金陵驢打滾見識吓
-不過唔喺我杯茶,因焗過下嘅皮包的喺芝麻餡,並非豆沙餡

11) 清宮琬豆黃 (hk$24)
-反而喜歡這個很務實的琬豆黃糕點
-可能我好鍾意食豆啦,所以這個食到很實在足料的豆味,調味清甜,腍得嚟唔喺"削",食到細滑的豆蓉痕跡

12) 茶$$$$ x 3 (@hk$12)

題外話/補充資料： * fri的晚上,餐廳有食2輪的安排.............所以真的會提我哋賣單同近交枱時間的話............落唔到製作時間長的甜品 * 餐廳環境是不錯..............不過人手似乎不足..............向侍應/高級職員的小要求 (eg攞膠袋打包)..............通常都有luck漏..............服務唔多得

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2012-03-16

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$270 (晚餐)

Nick_Olczak

等級2

17

0

The large dining room of Hunan Gardens looks impressively grand and historical, with wood paneled walls bearing large oil paintings, white pillars, and big chandeliers hanging down from the ceiling above. It's all fake, of course. The restaurant's actually high up in the anonymous, modern sleekness of one of Times Square's towers. But once sat at one of the elegantly laid tables, it's not too hard to suspend disbelief and feel you are actually in a magnificent colonial mansion. The menu is equal

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The large dining room of Hunan Gardens looks impressively grand and historical, with wood paneled walls bearing large oil paintings, white pillars, and big chandeliers hanging down from the ceiling above. It's all fake, of course. The restaurant's actually high up in the anonymous, modern sleekness of one of Times Square's towers. But once sat at one of the elegantly laid tables, it's not too hard to suspend disbelief and feel you are actually in a magnificent colonial mansion.

The menu is equally decadent, with a good tweny pages worth of Hunanese, Sichaunese and other Chinese dishes including exotic items like frog and shark's fin and numerous others bearing massive price tags.

Our Hong Shao Rou (Red Braised Pork Belly) had meat that was nice and tender with flesh that showed none of the dryness or stringiness it can still have at some places. The large top pieces fat were juicy and slightly sweet tasting. But the pieces of meat didn't really have that rich and potent flavour that slow cooking can given them. They lacked the fragrant notes of the chinese rice wine they are braised in and didn't have even the slightest tingle from the chilies, which I felt could almost have been added to the dish at the end here. I also thought that the sauce was just a tiny bit on the thick side, not so much as to make it really gloopy, but still a little heavy. Overall, though, the delight of eating such luxuriantly soft, fatty pork won through these slight limitations in its taste.

The Rice Crackers And Shrimp In Tomato Sauce used fresh, whole tomatoes and the sauce still had some only partially broken down pieces in it. This made it wonderfully fresh tasting. The puffed rice crackers soaked up this bright, healthy feeling sauce. The crackers had a crispness to them with contrasted with the soft smooth texture of the shrimp in a really satisfying way. This combination of ingredients in this dish, with cool fresh vegetbles and light tasting seafood, felt very different to most Chinese dishes I have had in the past. In my opinion, it was something that worked really well.

We also had Chicken With Walnuts In A Broad Bean Sauce. This presented a really satisfying contrast of textures, between the spongey pieces of chicken breast and the crisp pieces of knobbled walnut. It was a combination that worked brilliantly. That said, I agreed with one of my companions who felt that the ratio of walnuts to chicken leant too much towards the former. The nuts tended to clump together because of the sticky sauce, forming big clusters that were less pleasing to eat. The sauce itself was good however. Often I have found that the pungent taste of broad bean sauces is a bit overpowering, but here it was nicely restrained, with just a little bit coating the meat and nuts and helping to sort of lubricate the dish.

The Sei Gwai Dáu (Green Beans With Minced Pork) were also very good. The beans were cooked nicely al dente, so that they still had a crisp bite to them which added to their fresh taste. They were just lightly scatter with flavourful pieces of mince pork, unlike in some restaurants where there is a huge heap of very bland meat.

Overall, I feel that Hunan Garden offers above average food which just about matches its mid-range prices. While some of the dishes fall down in certain aspects, and are not as good as those you would get in a higher end place or a private kitchen, they all show some real care in their cooking and exhibit some really interesting tastes and textures. Hunan Gardens is a good place to try a wide range of different Hunanese and Sichuan food and feel confident you are getting close to the real thing.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2012-02-03

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$200 (晚餐)

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威水苯猪

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we literally stumbled into this restaurant when looking for lunch on a wednesday, attracted by a sign that says 30% discount on all lunch menu dishes (except dim sum). afterwards we were so impressed with the place & food that we returned for a sunday dinner with 6 people.the entrance to the restaurant is low key, but the spacious inside is western style décor. we were seated at the front section where all the chairs are small, low-rise, armed sofas. they are much comfy than straight back chairs

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we literally stumbled into this restaurant when looking for lunch on a wednesday, attracted by a sign that says 30% discount on all lunch menu dishes (except dim sum). afterwards we were so impressed with the place & food that we returned for a sunday dinner with 6 people.

the entrance to the restaurant is low key, but the spacious inside is western style décor. we were seated at the front section where all the chairs are small, low-rise, armed sofas. they are much comfy than straight back chairs. the tables are placed far more apart than usual, resulting in lower conversation noise around.

since we are new to hunan cuisine in hong kong, we took time to choose only those dishes that are uncommon or unavailable in most cantonese or shanghainese restaurants.

fish fillet with fried minced bean (A)

洞庭豆酥鮮魚 fish fillet with fried minced bean ($45/piece) rated A: the strangely paste on top of each piece of fish was very tasty & not salty like other similar sauce pastes. the poached cod was almost without added oil – the meat was tender & full of natural flavors. funny thing was: the menu says $45/2, which was explained to us by the waitress to mean “$45 each, with minimum order of 2 pieces”!

braised frog with garlic & chili sauce (A-)

蒜椒紅燒田雞braised frog with garlic & chili sauce ($98) A-: there are not only one frog dish on the menu, but four, each with a sauce of different degree of hotness. the whole frog was cut into small parts including bones. the meat was just delicious, period!

smoked duck (A-)

樟茶鴨 smoked duck in camphor wood & tea leaves ($140/half) A-: this version had the most crispy skin I ever had before, almost looked like peking duck from afar. the duck meat was more tender & juicy than normal. i think this can be a “cheap” substitute for peking duck! the small buns were a tad dry & hard. on a minor note, i would like to have stronger tea leaf flavor in the duck.

蝦仁小蔥炒飯 fried rice with shrimps & chicken sausage ($88) A-: the dish looked unassuming, but when it was brought out hot, it made all the difference in taste. the shrimps were cooked just right, the rice was al dente, and the little bits of chicken sausage added aroma to the food. the only issue was to ignore the oiliness.

肉絲魚酸羹sour potage (soup) with shredded pork & fish ($88) A-: this soup tasted uncannily like shark fin soup! all ingredients were finely cut. the seasoning & soup stock were perfect. just a tad of vinegar flavor, not sour at all. consider this the poor man’s shark fin soup or environmentally correct substitute!

金陵驢打滾 sweet pancake roll stuffed with ground coconut & peanuts ($38) A-: when you have a dessert packed with authentic materials & low sugar level, automatically high mark!

dessert soups (A-)

桂花芝麻湯丸, 芒果核桃露 sesame dumplings in osmanthus sweet rice soup, mango walnut sweet soup ($25 ea) A-: can’t you taste them just from looking at the pics fantastically yummy!

海鮮鍋巴crispy (sizzling) rice cracker with assorted seafood ($138) B+: weak seasoning, rice was not sizzling. but they give you lots of sea scallops for seafood.

BBQ pork sesame pastry (B+)

芝麻叉燒酥 BBQ pork & black mushroom sesame pastry ($13 ea) B+: like a pastry version of BBQ pork bun, nothing stood out in taste or feel.

shredded bean curd & shrimps (B+)

豆皮蝦仁 stewed shredded bean curd & shrimps ($88) B+: the bean curd ribbons were like noodles, the shrimps were crunchy. but the mild seasoning made this dish not impressive.

steamed vegetable dumplings (B+)

素菜餃 steamed vegetable dumplings ($32) B+: generic, but large stuffing with good flavors.

the service was above average, in that all little requests were promptly noticed & attended to. the staffing ratio is probably higher than other restaurants in that building. i think it is uncommon to have a specialty restaurant that offers both great food & comfortable upscale place, yet not charging a whole lot more. in my mind hunan garden is one notch above peking house in that perspective.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2012-01-15

等候時間

1 分鐘 (堂食)

人均消費

$242 (晚餐)

慶祝紀念

團年飯

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wankatekate

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1

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鍍銀高身茶壺，新鮮花擺設，相金邊的杯碟印有馬的圖案，餐巾又滑又厚，綉上餐廳名子，裝修簡單但有氣派，飲普洱茶，應為中上級，滑而香，服務週到，值5星級，食物:椒鹽九肚魚 $48，切頭切尾，肥嘟嘟，肥美可口，新鮮，只有薄粉炸。雞煨麵$$32，雞湯清而不膩，好有雞味，非常好味，少許嫩雞肉，麵幼滑，不會煮到淋PadPad北京素菜飽$18，水準OK蟹觳皇$24，鬆化可口，像义燒穌，形狀似蟹觳。珍珠雞$18，OK泡菜$36 - 豆付，花生，青瓜-好味

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鍍銀高身茶壺，新鮮花擺設，相金邊的杯碟印有馬的圖案，餐巾又滑又厚，綉上餐廳名子，裝修簡單但有氣派，飲普洱茶，應為中上級，滑而香，服務週到，值5星級，食物:
椒鹽九肚魚 $48，切頭切尾，肥嘟嘟，肥美可口，新鮮，只有薄粉炸。
雞煨麵$$32，雞湯清而不膩，好有雞味，非常好味，少許嫩雞肉，麵幼滑，不會煮到淋PadPad
北京素菜飽$18，水準OK
蟹觳皇$24，鬆化可口，像义燒穌，形狀似蟹觳。
珍珠雞$18，OK
泡菜$36 - 豆付，花生，青瓜-好味

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2011-12-28

等候時間

5 分鐘 (堂食)

陳真

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放假前夕，我們一眾新人新department仝人，又來開多一次聖誕大餐，阿ger就特登book了檯，帶我們吃高級的洞庭樓。是美心集團的食府，是美心集團的高級食府，再加上米芝蓮的推介一下，令到本來走高檔路線的洞庭樓顯得更加的華貴。地方堂皇，舒服，金碧輝煌，FINE DINNING是一定的，華麗的飲食地方，最好，是用來招待貴賓。是日，五個人食飯，來洞庭樓，理所當然的會想到食湘菜。不過過了第一道菜之後，漸漸的發現，我們正在吃的，是江南的味道。首先來的，是雞，本來聽到的是左宗棠雞，但有同事說不能辣，經過經理的介紹後，換來了口水雞。有辣，但程度必定不及前者，對我來說，可以叫做完全的不辣。不過，我們享受的，是雞味。雖然，雞味是一般，但極度嫩滑的雞，皮肉皆滑到無比，正是這樣的嫩，加上微微辣的汁，再者雞肉夠厚，是值得回味的。魚，一看就知道，炸魚配上五柳汁是，這是京味的菜式。松子黃魚，黃花魚炸到連骨也帶脆。魚肉酥香，而這一種口感，是要新鮮魚肉才能做出這一種效果，五柳汁甜酸度諦中，有飯的話，當真需要撈一撈。豆皮蝦仁，也是非湘菜系列的食品，這一砵蝦仁有著濃

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放假前夕，我們一眾新人新department仝人，又來開多一次聖誕大餐，阿ger就特登book了檯，帶我們吃高級的洞庭樓。

是美心集團的食府，是美心集團的高級食府，再加上米芝蓮的推介一下，令到本來走高檔路線的洞庭樓顯得更加的華貴。地方堂皇，舒服，金碧輝煌，FINE DINNING是一定的，華麗的飲食地方，最好，是用來招待貴賓。

是日，五個人食飯，來洞庭樓，理所當然的會想到食湘菜。不過過了第一道菜之後，漸漸的發現，我們正在吃的，是江南的味道。

首先來的，是雞，本來聽到的是左宗棠雞，但有同事說不能辣，經過經理的介紹後，換來了口水雞。有辣，但程度必定不及前者，對我來說，可以叫做完全的不辣。不過，我們享受的，是雞味。雖然，雞味是一般，但極度嫩滑的雞，皮肉皆滑到無比，正是這樣的嫩，加上微微辣的汁，再者雞肉夠厚，是值得回味的。

魚，一看就知道，炸魚配上五柳汁是，這是京味的菜式。松子黃魚，黃花魚炸到連骨也帶脆。魚肉酥香，而這一種口感，是要新鮮魚肉才能做出這一種效果，五柳汁甜酸度諦中，有飯的話，當真需要撈一撈。

豆皮蝦仁，也是非湘菜系列的食品，這一砵蝦仁有著濃濃的鮮湯汁，其美味雖源於此，但最重要是蝦的爽脆。因為是河蝦，淡水蝦比較上味道淡口，但因為活動量大，其肉質是特別爽口的，而這個蝦仁，的確是粒粒彈牙。

正宗的江南菜，我們有一窩雲吞雞，上海式的雲吞，比較大隻同豬肉成份較多，配上用原隻雞餚成的湯，充滿了香雞的精華。雞湯，味道重而香。

飲過湯，食埋隻雞才覺得是全套。此雞肉，同樣的嫩滑，煲過湯之後的雞，少了一份油膩感，但雞味依然在，沒有像廣東式的煲到老晒火，雞肉並不太鬆散，保持到皮滑肉嫩，是一道很考時間控制的菜色，絕對稱得上是佳餚。

說明有人帶頭放肆，領導就叫了一隻北京填鴨，店方說要等45分鐘。一句等吧，我們就等埋今餐的重頭戲，片皮鴨。原隻鴨，即叫即燒，亦在我們的面前即片。服務好的高級食府的確非常之細心，知道客人對怎樣去片鴨子有不同的要求，在開刀之前，特地來問問我們想怎樣搞。而我們，就決定了連肉片。啖啖的鴨皮，本身已經香口，夾帶著一層厚度適中的鴨肉，加點蔥瓜，加點濃醬，這就是北京人愛食的香口。鴨子夠肥，夾帶肥油來吃，感覺更加是香味十足。

華麗的一個午餐聚會，有點似team building，各同事又加深的了解一下大家。中午飯不酒，一行五人，為明天的聖誕長假，碰杯後，再回到自己的崗位，努力工作。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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食通天差不多全部都試過了,今天就去了洞庭樓試一下,睇門口排住個米芝連星級推薦,我估應該唔差掛,而今天就應驗了所謂的期望越大失望越大海"節"好難食,麻油唔夠,唔惹味,牛肉加太多粉去整D肉質,唔掂OOO豆豉蝦唔錯砂鍋雲吞雞不錯,真的用了時間去整,湯中有雞味,還帶出金華火腿的味.小籠包好唔掂,做得上海菜,小籠包就要有水準,真的很失望水餃,我吃下的味道跟吃他的雲吞一樣,我吃不出有啥分別,不要跟我說是皮的分別,菜餃的水準也是普通我相信洞庭樓吃的是裝修跟服務,野食就見仁見智啦,餐具是挺漂亮的,裝飾也很有歐式風格會不會再去?可能不了

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食通天差不多全部都試過了,今天就去了洞庭樓試一下,睇門口排住個米芝連星級推薦,我估應該唔差掛,
而今天就應驗了所謂的期望越大失望越大

海"節"好難食,麻油唔夠,唔惹味,
牛肉加太多粉去整D肉質,唔掂
OOO豆豉蝦唔錯
砂鍋雲吞雞不錯,真的用了時間去整,湯中有雞味,還帶出金華火腿的味.
小籠包好唔掂,做得上海菜,小籠包就要有水準,真的很失望
水餃,我吃下的味道跟吃他的雲吞一樣,我吃不出有啥分別,不要跟我說是皮的分別,
菜餃的水準也是普通
我相信洞庭樓吃的是裝修跟服務,野食就見仁見智啦,餐具是挺漂亮的,裝飾也很有歐式風格
會不會再去?可能不了

不錯的食具

牛肉拿太多粉去弄了,牛味很少

不錯,不過很辣的,吃不了辣的不建議

這個挺好,湯有雞味,還帶出金華火腿的味兒

皮乾,沒湯,差

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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I have already fallen in love with Hunan Gardne's Fish Fillets with Fried Minced Beef 豆酥魚 since I was young. Back then, the dish was comparatively pricey, but not any more after inflation kicks in.Hunan Garden's image had changed a lot in these years - from traditional looking chinese resto to a modern fine dinning place. The dinning utensils were exquisite too - pearl white porcelain plate with a Chinese antique horse painting and finished with a golden edge. Servers and Manager were all dresse

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I have already fallen in love with Hunan Gardne's Fish Fillets with Fried Minced Beef 豆酥魚 since I was young. Back then, the dish was comparatively pricey, but not any more after inflation kicks in.

Hunan Garden's image had changed a lot in these years - from traditional looking chinese resto to a modern fine dinning place. The dinning utensils were exquisite too - pearl white porcelain plate with a Chinese antique horse painting and finished with a golden edge. Servers and Manager were all dressed up to portrait a professional image. However the dinning room looked rather small as the dinning tables were all packed together. Yet even the place were packed, the area was fortunate not noisy at all.

1) Fish Fillets with Fried Minced Bean 豆酥魚 $40/pc

Must Try My Favourite Fillet

One thing I like about Hunan Garden is that they have consistence performance and never let me down. As usual, the dish was prepared perfectly. The fish fillets was really smooth and tasted scrumptious with the fried minced bean. The minced bean tasted pretty strong and savory but was rather filling.

2) Sauteed Chicken with Soya Sauce and Wine with Chinese Angelica in Casserole 三杯雞 $98

hmmmm...hormone chicken?

The chickens were in really large pieces and were either wings or drums. They were also really tender and smooth that I could not help but wonder if they were hormone injected chicken. Anyhow the dish was tasteful with the a scentful taste of wine.

3) Stewed Bean Curd with Minced Meat in Spicy and Pungent Sauce 麻婆豆腐 $78

The sauce was too salty

While we usually had this dish in local Chaa Chan Teng, we somehow ordered the dish here as we hadn't had it for quite a while. The dish was much more spicer than I expected and was too salty.
The sauce was overflowing and was best to go with rice. I dislike the dish, the sauce was too salty.

4) Fried green sprouts 清炒菜苗

A bit oily but texture was great!

Excellent trick in adding the bean sprouts with the green sprouts, it added more texture to the dish. Second green sprouts shrank quite a lot when frying, so adding the bean sprouts can volume up the dish. Despite that the dish was rather oily, it was nice in general.

Nice Bean Curd Dish

----------------------------

In general, I do love dinning at Hunan Garden as the food quality is quite persistent. Although the decor at Time Square was more modern and elegant like, I actually prefer the Hunan Garden at Central - it just gives a much cosy-er feeling than the one at Times. Taste-wise, both branches provide very similar taste. The most important thing is if you had not yet tried Fish Fillets with Fried Minced Bean, you have not yet tasted Chinese Cuisine. Do go try it, but varies from person to person, not everyone loves it!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2011-06-06

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htwong37

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星期六晚上都有台, 真係好好彩呀....只不過叫左2個菜和1個甜品,比平時少一點見到餐牌有個辣既抄大蝦既圖好精美, 叫左, 上台個實物係同個圖一樣架....有少少辣, 香味很重, 好好味個黃芽白就中規中舉, 份量就少左d....高力香蕉係新鮮整起, 裡面既香蕉咬落去係熔架環境唔錯, 坐得好舒服, 侍應又醒目

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星期六晚上都有台, 真係好好彩呀....
只不過叫左2個菜和1個甜品,比平時少一點
見到餐牌有個辣既抄大蝦既圖好精美, 叫左, 上台個實物係同個圖一樣架....
有少少辣, 香味很重, 好好味
個黃芽白就中規中舉, 份量就少左d....
高力香蕉係新鮮整起, 裡面既香蕉咬落去係熔架

環境唔錯, 坐得好舒服, 侍應又醒目

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2

同老公慶生日，以往都係食西式，今年就試下中式啦，咁留意左有乜好食好耐，卒之知道呢度有個大鮑魚餐，＄４８８一位，又有鮑魚又有蟹肉生翅，咁就book 位黎食啦．點之book 位時，那receptionist 話，book 七點就八點半要交檯．下，咁老土，要rush. 吳好卦，咁就book八點啦，就吳使限時．Timesquare 真係比ｄ同胞食到旺晒！準時八點到，比安排了一個入門口無幾遠的位置，呢度裝修都幾靚，維多利亞式裝修，仲係有手柄的凳，I like it. 唯一complaint 就係竟然凳下地下有食物，同埋張檯搖下搖下，waiter都吳識自動自覺清理及整好．似乎係呢個級數的地方就吳合格喇．湘西老醋柳骨，好香的醋汁，紅紅地色，豬柳骨炆得好淋，好入味．份量都吳少，一人都有三件．洞庭鮮蟹肉喂生翅，個翅好靚咁用白式盅上，一開蓋，見到雪白的蟹肉係面，配合那鎮江醋，真係好美味，翅身吳係好粗，不過都清楚食得出係一條條的，吳係而家扮翅那些細細梳那些，呢度個翅又夠熱，所以食得份外開胃，真係值得encore!四川魚香明蝦球，四隻大蝦球配上野味的辣醬，好開胃，大蝦球又彈牙，爽口，仲有腰果仁作為配料，好味

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同老公慶生日，以往都係食西式，今年就試下中式啦，咁留意左有乜好食好耐，卒之知道呢度有個大鮑魚餐，＄４８８一位，又有鮑魚又有蟹肉生翅，咁就book 位黎食啦．點之book 位時，那receptionist 話，book 七點就八點半要交檯．下，咁老土，要rush. 吳好卦，咁就book八點啦，就吳使限時．Timesquare 真係比ｄ同胞食到旺晒！

準時八點到，比安排了一個入門口無幾遠的位置，呢度裝修都幾靚，維多利亞式裝修，仲係有手柄的凳，I like it. 唯一complaint 就係竟然凳下地下有食物，同埋張檯搖下搖下，waiter都吳識自動自覺清理及整好．似乎係呢個級數的地方就吳合格喇．

湘西老醋柳骨，好香的醋汁，紅紅地色，豬柳骨炆得好淋，好入味．份量都吳少，一人都有三件．

洞庭鮮蟹肉喂生翅，個翅好靚咁用白式盅上，一開蓋，見到雪白的蟹肉係面，配合那鎮江醋，真係好美味，翅身吳係好粗，不過都清楚食得出係一條條的，吳係而家扮翅那些細細梳那些，呢度個翅又夠熱，所以食得份外開胃，真係值得encore!

四川魚香明蝦球，四隻大蝦球配上野味的辣醬，好開胃，大蝦球又彈牙，爽口，仲有腰果仁作為配料，好味好味．好喜歡美心夠貴的菜館，如紫玉蘭，北京樓等的蝦球，通通都是大大粒的靚貨．

原隻紅喂大鮑魚，對呢個大鮑魚好有期待．呢個係用一個白色有蓋的碟上，一黎到都好有氣勢．一開蓋，嘩，好靚的飽魚，又大隻，配上兩條蘆筍伴碟，真係一幅美麗的圖畫．鮑魚食落口感吳錯，個鮑汁亦好好味．我地慢慢切，慢慢細意品嘗這美食！

瓷盅譚家麵，初時以為呢個麵係普通淨麵，點之吳係，係有點肉絲及菜絲，配合那少少辣的湯底，真係份外開胃．好味道！它用那白瓷盅上，靚靚得黎又一位一盅咁，非常優雅！

金陵驢打滾，初初吳知呢個係乜，仲擔心吳好食添，點之係一個煎餅．Okay, 試下啦，嘩，黎到擺到好像朵花咁．

呢度值得一讚的是，waiter 們會留意我們的進度，吳會係咁快速上菜，好像好趕急咁．幾好！

湘西老醋柳骨

四川魚香明蝦球

洞庭鮮蟹肉喂生翅

原隻紅喂大鮑魚

原隻紅喂大鮑魚

瓷盅譚家麵

瓷盅譚家麵

金陵驢打滾

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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和女朋友家人食飯,在翠園及洞庭樓之間作抉擇女朋友話粵菜食到厭,想試吓湖南菜,俗語有云,江西人不怕辣,四川人辣不怕,湖南人怕不辣喎,掂唔掂架你?七時到達,有訂枱所以無需等候.裝修走中檔路線的,但係full house時頗嘈雜人手明顯不足,落單時顧客稍作考慮,服務員馬上丟低一句"你諗多陣先",然後招呼第張枱.值得一讚的是餐具擺設很美,難怪這麼多OP版友都拍下其彩繪小馬杯碟食物方面是不過不失1. 口水雞,為了迎合港人口味,洞庭樓的雞是香甜咸俱備,唯獨是不辣,調味料這麼重,是不是新鮮雞亦無需講究,反正這裡將雞弄得肉質嫩滑,雞皮爽脆,合格之作2. 樟茶鴨,一道製作十分繁複的菜,鴨要先燻後炸,這裡能把鴨弄得皮脆肉彈,但總覺得味道有點像煙鴨胸.與其說洞庭樓做得不好,不如說我本身不喜歡這道菜.反而對伴碟那香香甜甜的蝴蝶包更感興趣.3. 三鮮餃子,一吃餃子,不其然就令我想起我那位普通話老師,兩老從北京來,對香港最深刻印象就是香港的餃子怎麼那麼貴!是的,北方人用餃子做主糧,十元八塊有一碗,香港則是十元八塊一隻!不過沒關係,最緊要係好味.這裡的餃子,皮的厚薄適中,而且很有麵粉香.從那餃子皮你可以知道,這裡做

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和女朋友家人食飯,在翠園及洞庭樓之間作抉擇
女朋友話粵菜食到厭,想試吓湖南菜,
俗語有云,江西人不怕辣,四川人辣不怕,湖南人怕不辣喎,掂唔掂架你?

七時到達,有訂枱所以無需等候.
裝修走中檔路線的,但係full house時頗嘈雜
人手明顯不足,落單時顧客稍作考慮,服務員馬上丟低一句"你諗多陣先",然後招呼第張枱.
值得一讚的是餐具擺設很美,難怪這麼多OP版友都拍下其彩繪小馬杯碟

食物方面是不過不失
1. 口水雞,為了迎合港人口味,洞庭樓的雞是香甜咸俱備,唯獨是不辣,調味料這麼重,是不是新鮮雞亦無需講究,反正這裡將雞弄得肉質嫩滑,雞皮爽脆,合格之作

2. 樟茶鴨,一道製作十分繁複的菜,鴨要先燻後炸,這裡能把鴨弄得皮脆肉彈,但總覺得味道有點像煙鴨胸.與其說洞庭樓做得不好,不如說我本身不喜歡這道菜.反而對伴碟那香香甜甜的蝴蝶包更感興趣.

3. 三鮮餃子,一吃餃子,不其然就令我想起我那位普通話老師,兩老從北京來,對香港最深刻印象就是香港的餃子怎麼那麼貴!是的,北方人用餃子做主糧,十元八塊有一碗,香港則是十元八塊一隻!不過沒關係,最緊要係好味.這裡的餃子,皮的厚薄適中,而且很有麵粉香.從那餃子皮你可以知道,這裡做任何餃子都會好味,餡料反而成了陪襯.

4. 腿蓉津白,腿蓉香,奶油滑,津白淋甜,大家都不顧儀態,用津白抹碟,以求沾上更多的腿蓉奶油.

5. 豆酥魚,魚塊啖啖肉應該是海鱸魚吧,魚味不突出所以我分不清.不過這道菜的主角從來都是那些豆酥醬,也因此食眾對其喜惡可以很主觀,只要不喜歡那些醬,就會不喜歡這道菜.我認為這裡的豆酥醬太甜,而且一點辣味都沒有,好像花生醬一樣,跟湘菜是有點兒偏離了.

6. 蓮藕火朣老鴨湯(沒相),這個湯是服務員推介的,一煲約有八碗湯,我們三個人喝不下所以打包了一些走,堂食時湯是不夠味的,但打包回家翻滾再喝就很滋味,也就是說,欠了點火候.不得不提是那火朣十分美味,各位若果點了這個湯,千萬不要錯過!

我認為洞庭樓有兩樣嘢係做得好好嘅,一樣是麵粉製品,包括蝴蝶包同餃子.另一樣就是雲腿,包括腿蓉津白同火朣老鴨湯.照咁估計,呢度有蜜汁火方的話,應該會好正(可惜係滬菜吖).其他東西,不甚突出,甚至乎有點面目模糊,也許是遷就港人口味得太緊要,失去咗湘菜應有的特色.是日埋單有信用卡七折優惠,五百蚊鬆啲.

星期日晚上幾乎全場坐滿客,很難得找到一張吉枱拍照

很別緻的彩馬餐具,十分賞心悅目

口水雞香辣惹味,雞皮也很爽口

樟茶鴨味道有點像煙鴨胸,個人認為並不吸引

三鮮餃包得非常好吃

腿蓉奶油津白,腿蓉香奶油滑

甚多好評的豆酥魚,有點過譽

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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朋友同我慶祝生日,我揀左黎lei間,未試過湘菜,應該都同京滬差唔多掛...入到去,環境好舒服,好靚,d碗碟都有隻馬圖案係上面...好精緻我地7個人,又要我揀食乜....都唔想諗,叫左個6人餐算,再加點心食...個餐都好多野食...冷盤:蒜泥白肉,好香唔係好辣,d豬肉都好爽口,good臨武鮮蠟鴨, 唔知點解叫蠟鴨,又唔係硬架喎,有鴨片tim,都幾好味,唔"酥"蔥油海蜇皮, 好爽口,唔會太咸,幾根熱葷:川楊干煎大蝦, 好大隻呀,不過耐何都係急凍蝦,冇乜味,係靠個汁,咁個汁都調得幾好金華芙蓉干貝煨生翅,唔係特別好味o既翅黎o既...都好味o既大漠戈壁風沙雞, 即係蒜香雞啦, 好味,我咁鍾意食雞,肉唔鞋,係d雞翼位炸得乾左d北京鍋鎉魚塊, lei個真係好味,唔知係咩野魚,但整得好好味,仲食到有蛋包住塊魚,好正南國素鮑魚菇小棠菜, 菜就冇乜特別,我都係一條起兩條止,已經飽飽地...上海蔥油開洋拌麵, 甜甜地,有d似意粉,已經好飽..食唔到好多...點心:後加左個生煎包,就煎得好脆,但冇乜肉汁,都好味,仲有個餃子, lei個就好味d,煎得香,好多涵甜品: 係餐o既梨園瓖沙芋泥餅, 好味呀,本身係

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朋友同我慶祝生日,我揀左黎lei間,未試過湘菜,應該都同京滬差唔多掛...
入到去,環境好舒服,好靚,d碗碟都有隻馬圖案係上面...好精緻
我地7個人,又要我揀食乜....都唔想諗,叫左個6人餐算,再加點心食...
個餐都好多野食...
冷盤:
蒜泥白肉,好香唔係好辣,d豬肉都好爽口,good
臨武鮮蠟鴨, 唔知點解叫蠟鴨,又唔係硬架喎,有鴨片tim,都幾好味,唔"酥"
蔥油海蜇皮, 好爽口,唔會太咸,幾根
熱葷:
川楊干煎大蝦, 好大隻呀,不過耐何都係急凍蝦,冇乜味,係靠個汁,咁個汁都調得幾好
金華芙蓉干貝煨生翅,唔係特別好味o既翅黎o既...都好味o既
大漠戈壁風沙雞, 即係蒜香雞啦, 好味,我咁鍾意食雞,肉唔鞋,係d雞翼位炸得乾左d
北京鍋鎉魚塊, lei個真係好味,唔知係咩野魚,但整得好好味,仲食到有蛋包住塊魚,好正
南國素鮑魚菇小棠菜, 菜就冇乜特別,我都係一條起兩條止,已經飽飽地...
上海蔥油開洋拌麵, 甜甜地,有d似意粉,已經好飽..食唔到好多...
點心:
後加左個生煎包,就煎得好脆,但冇乜肉汁,都好味,仲有個餃子, lei個就好味d,煎得香,好多涵
甜品:
係餐o既梨園瓖沙芋泥餅, 好味呀,本身係鍾意食芋頭,食到好飽都食左兩片,入d仲有豆沙
全餐都好味,不過真係一分錢一分貨,價錢當然貴好多啦...仲要朋友買左cake黎, 切餅費100蚊呀...真係好多謝d朋友...

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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慶祝紀念

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DigitalFreak

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Dined with a newly wed couple that night. Having been to the place, and the decoration is quite western despite it is a chinese restaurant, one of my friend said he has been to a wedding banquet in the same restaurant maybe that is why for those decoration to attract banquet events. And the cups and plates are real elegantWe ordered 小籠飽, 醉雞, 樟茶鴨, 砂鍋雲吞雞, 蒜蓉粉絲津白, 咕嚕肉, 洞庭蝴蝶鮮魚All food is not bad, the signature 洞庭蝴蝶鮮魚 is interestingly good haven't had similar dish before. Yet, one dish that impress m

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Dined with a newly wed couple that night. Having been to the place, and the decoration is quite western despite it is a chinese restaurant, one of my friend said he has been to a wedding banquet in the same restaurant maybe that is why for those decoration to attract banquet events. And the cups and plates are real elegant

We ordered 小籠飽, 醉雞, 樟茶鴨, 砂鍋雲吞雞, 蒜蓉粉絲津白, 咕嚕肉, 洞庭蝴蝶鮮魚

All food is not bad, the signature 洞庭蝴蝶鮮魚 is interestingly good haven't had similar dish before. Yet, one dish that impress me most is 咕嚕肉. 咕嚕肉 is just a very normal traditional dish you can eat in almost every chinese restaurant in Hong Kong. However, I have the tell you that the 咕嚕肉 here is REAL delicious, better than any other 咕嚕肉 I have ever tasted. And that dish is the only reason that drive me to write this review. You got to try that, but I am afraid after you tried it, you won't order 咕嚕肉 any more in other restaurant as it won't be as good as it in here.

洞庭蝴蝶鮮魚

蒜蓉粉絲津白

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2010-05-25

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small u

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219

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講真，裝修和服務就好好，食物都ok，但同價錢就唔成正比!洞庭豆酥鮮魚，有水準，魚鮮而豆酥特別湖南左宗棠雞，有點辣，略鹹，拌飯可以楚湘回雁煎餃子，皮薄餡靚，好好味瓷盅譚家麵，麵條滑，湯底無特別岳陽嫩雞絲魚翅，味道ok，無特別乾煸四季豆，成$90一碟但有渣，好可惜玫瑰花茶和黃金海岸，味道ok!

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講真，裝修和服務就好好，食物都ok，但同價錢就唔成正比!
洞庭豆酥鮮魚，有水準，魚鮮而豆酥特別
湖南左宗棠雞，有點辣，略鹹，拌飯可以
楚湘回雁煎餃子，皮薄餡靚，好好味
瓷盅譚家麵，麵條滑，湯底無特別
岳陽嫩雞絲魚翅，味道ok，無特別
乾煸四季豆，成$90一碟但有渣，好可惜
玫瑰花茶和黃金海岸，味道ok!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2010-05-27

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swimmerng

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1

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首試洞庭樓, 裝修不錯, 坐得舒適.在坐大多不嗜辣, 故不能嚐太刺激的菜式.冷盆要了蒜香青瓜粉皮和海哲皮. 前者蒜粒醋汁很開胃, 蒜味不太重和辛辣北京填鴨唔會好肥，片得夠薄，不過個薄餅可能失手，太硬三杯雞用石窩上, 有幾重當歸味, 雞肉不算太入味和少許鞋小籠包好像比坊間細小, 有肉汁但不算十分鮮甜.總括黎講食物都有番咁上下水準，不過我幫襯當日起菜真係超慢，人手嚴重不足。想加order加熱水舉極手都冇人應，又或者應完都冇人跟進。服務同一般美心集團酒樓差幾班！

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首試洞庭樓, 裝修不錯, 坐得舒適.在坐大多不嗜辣, 故不能嚐太刺激的菜式.

冷盆要了蒜香青瓜粉皮和海哲皮. 前者蒜粒醋汁很開胃, 蒜味不太重和辛辣
北京填鴨唔會好肥，片得夠薄，不過個薄餅可能失手，太硬
三杯雞用石窩上, 有幾重當歸味, 雞肉不算太入味和少許鞋
小籠包好像比坊間細小, 有肉汁但不算十分鮮甜.

總括黎講食物都有番咁上下水準，不過我幫襯當日起菜真係超慢，人手嚴重不足。想加order加熱水舉極手都冇人應，又或者應完都冇人跟進。服務同一般美心集團酒樓差幾班！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2010-05-09

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$280 (晚餐)

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EdEats

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74

5

Hong Kongers traditionally aren't good with spicy food. But with the rapid opening up of China over the last 2 decades, foods from all over China are gaining in popularity outside of China, including Hong Kong and even spicy delights are finding its way onto the dining tables of Hong Kongers, whose tolerance for spice have definitely grown over time. Of course, for the uninitiated, Hong Kong is a good place to try "spicy" food which for the most part, is neutralised to suit local palates.Hunan

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Hong Kongers traditionally aren't good with spicy food. But with the rapid opening up of China over the last 2 decades, foods from all over China are gaining in popularity outside of China, including Hong Kong and even spicy delights are finding its way onto the dining tables of Hong Kongers, whose tolerance for spice have definitely grown over time. Of course, for the uninitiated, Hong Kong is a good place to try "spicy" food which for the most part, is neutralised to suit local palates.

Hunan Garden keeps the authenticity of the cuisines it represents although the heat factor is played down, which works well for me. It is also one of the few places in Hong Kong where you can enjoy food from Chairman Mao's hometown. Of course, it carries cuisines from nearby Sichuan and other generic "Chinese" foods as well.

My new friend SB likes his heat and lots of it, and I hope he wasn't trying to be polite but did seem to enjoy the few dishes I ordered. For those who like their beer, these will surely entertain.

The "water boiled pork slices" were milder than they looked and I have to say, rather addictive. Surprisingly, the pork used was good quality and had a fragrance, nice bite, laced with a little bit of fat for smoothness, and went well with the hot oil laced with lotsa chillies and sichuan peppers. Enough of a kick but not overly so as to make you think twice about fishing in for yet another piece.

The cod fillet with bean crumbs was very well executed. The bean crumb paste, sauteed to a slight crisp provided the crunch to the very oily and smooth fish. Even then you can still swallow and not get indigestion. And having this in between, gives a slight reprieve from the heat from the rest of the meal.

The Sichuan Fried Chicken with Chillies and Peanuts, is a perennial favourite for those who like their beer, and this poultry is better than the spicy chicken from KFC, which I secretly like. Unfortunately, the peanuts and chillies were not well done and did not add enough fragrance to what is usually a dish you can smell as it is being delivered.

Our other dishes of the Hunanese noodles with minced pork and the Stir fried string means with minced pork were ordinary but there are other vegetable and carbo dishes you can choose from so perhaps not these the next time around.

Overall, a decent meal but stick to what is being recommended, and you'll enjoy the experience more. One snag: despite the slightly Colonial decor, it is still a massive Chinese restaurant at heart with poor acoustics. Prepared to take your conversation a level or 2 up in decibels.

For the original post, visit edeats.blogspot.com

Water boiled pork slices

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2010-05-06

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