車氏粵菜軒 (已結業)

I have been going there for dinner once every two or three months because the food is reasonably good and the setting is quiet. There was an incident today and I have decided that this would be my last time going.Three of us ordered a pot of soup (pork lung), a clay pot soy sauce chicken, a tofu clay pot and a clear vegetable dish. The captain suggested that we try the beef cheek which is tonight's special. We agreed. And we shared one small order of sweet soup at the end of the meal.The bil

Hidden on the 4th floor we wouldn't have even realised it was there unless it had been recommended to us. We booked in advance and were taken to our table immediately. By 12 noon the restaurant was over 1/2 full. By 12.30 to 12.45 people were waiting outside.Clean and welcoming environment. Dim Sum menu was predominantly available in chinese and english. (only one small paper sheet containing noodle dishes was written purely in chinese)Child friendly.A selection of some of the dishes we ordered:

最近的為食目標,就是吃遍"食通灣仔"飲食地圖所介紹的餐廳~ 而車氏,就是其中之一~一行十多人,可嘗的款式比較多. 有蝦餃,素菜餃,蛋白蟹肉炒飯, 陳村粉,流沙包, 紅油抄手,疑似螞蟻上樹的炒米粉....食物質素是不錯, 但口味偏甜. 吃著吃著, 竟覺每樣菜的味道已無分別, 就是嚐到一種甜味~最特別又好吃的, 是招牌菠蘿叉燒包, 還有杏味易入口,稀稠適中的蛋白杏仁茶~食物普普,價錢卻高高~ 想必難再ENCORE~還是到這裏只點個叉燒包,吃完便走?

mar 08, 10,2人嚟lunch,因為之前嗰晚食得太多(甜食),嗰日lunch仲好飽吓,叫咗 : 1) 脆皮叉燒包-個皮面好鬆脆-最難得喺連個墨西哥層下嘅皮都喺脆脆地-個餡無問題-個人覺得比添xx更好 2) 車氏筍尖鮮蝦餃-正常 3) 蒸素餃-嗰日真喺想食清d-餡都幾多,令到個餃漲卜卜-調味適宜,唔會太淡/太重手-不錯 4) 蒙古牛柳粒-真喺精緻/的骰-調味少濃,惹味-牛柳粒好嫩,好juicy,但最奇怪喺可以唔洗"趙"咁,無晒肉嘅質感,不過友人話又唔似用咗肉鬆粉醃成,真喺唔知點整成咁,不過牛味又無-西芹增添爽口度 5) 珍珠雞-打開個葉時,葉香味已撲鼻-平時1籠有2隻,呢個1隻1籠-糯米無過腍,仲明顯見到1粒粒-不錯* 多謝友人請食飯............同埋封利事~~~

There is less and less yum cha places in Central, so I am exploring Wanchai.This turns out to be a very nice yum cha! The food is delicious, especially the pineapple bun looking cha siu bao! However, the down side is, everything was a bit oily.

I caught up with a couple of friends over dim sum today. It's been a while since I was at Che's Cantonese Restaurant (車氏粵菜軒), so I thought it'd be a good idea to refresh my memory - and palate. Che's crispy pork buns (酥皮叉燒餐包) - these were the first to arrive, and being the signature dim sum of this place, they were definitely the best way to start. The exterior has been baked to become crispy and flaky, much like the ones I had at Tim Ho Wan (添好運) recently. These were a little more plump, and

D.S. has long raved about the puff bbq pork buns at che’s cantonese restaurant (車氏粵菜軒), so we decided to give a try at this place before i leave (if i receive a dollar for every farewell meal i should be pretty rich by now).the restaurant is on the 4/F of a commercial building where uno mas is located, and it would be easy to miss without having the exact address. when we arrived, the restaurant was already packed but tables were reasonably spaced out, so noise level was still very bearable.Deep

來飲茶,叫了鴨腿湯飯：不過不失、但本人不喜歓陳皮。脆皮叉燒包：十分好吃！看像墨西哥包，外皮很香脆，熱腾腾的。可能會是我唯一再來吃飯的原因。豬潤燒賣：不知為什麼點了這個...豬潤太乾、我不喜歡吃。魚肉燒賣：和上面一様，総之不好吃。煎蘿蔔糕：還可以，但不算出色。蟹肉鮑汁干燒面：只是蠔油撈麺加上無味的蟹肉，我家的比這個好吃多了！蝦餃：外表晶瑩，味道欠奉。酥皮蛋撻：新鮮熱辡、可説是合格。其実脆皮叉燒包有５分、酥皮蛋撻有４分、其餘的都是３分或以下。

老細邀約飲茶,地點選了這間貴價中菜館,小薯仔大經理刷定牙仔赴約去。先來杯鐵觀音,茶味及香滑程度竟不如早前的八喜,車小姐除了重視菜式質素外,茶葉採購也要注意一下了。拿著點心紙勁剔了:鮮蝦燒賣和魚蓉燒賣,前者鮮蝦爽口彈牙, 豬肉餡料有點嚼頭,肉汁相當豐富,味道比一般酒家的燒賣來得味啖和自然; 後者似乎沒有出現過,難怪沒魚肉去造燒賣乎?? 可能因湯汁份量不少關係,棉花雞以碗上桌,跟平時以碟子盛載的不同,湯汁相當清甜, 當湯飲也很不俗,自己只試了面層那顆大花菇,那枚花菇真的又大又厚,質感很滑溜,冬菇味又濃,很出色的一枚花菇! 原來碗裡真的有一隻小小小鮑魚,普通的一道點心即時變得華貴不少!! 蛋撻做成小小一隻,有點吃高茶小點心風味,酥皮層層疊疊,酥皮夠酥有牛油香,中間蛋漿滑溜夠甜,新鮮出爐一定不會難食,只是蛋漿部份真的超燙口,小心小心!煎蘿蔔糕煎得金黃,蘿蔔糕有著絲絲蘿蔔條,糕身軟滑蠻重蘿蔔香味,臘味粒粒煎得金黃,蠻好吃的。酥皮叉燒包乃鎮店之寶, 趁熱吃!!包面像墨西哥包的脆皮, 味道甜甜的又酥脆, 包身做得夠薄,包著份量不少的叉燒餡,只是叉燒稍為乾身,要是可以多些甜美叉燒汁一定更好吃,這個鎮店

晚上和家人到彎仔食飯，選了車氏中菜。小菜價錢約百元起，套餐最平也要五百多元一位，並不便宜。一行三人點了四款小菜。砵酒煮大生蠔，數量有四隻，每隻份量確是不少。上菜時瓦煲熱騰騰，香味撲鼻。食落砵酒味突出，同時不會蓋過生蠔的鮮味，唔錯。第二道菜是日式燒汁排骨。排骨炸得老火，口感較鞋，日式燒汁空口吃偏鹹，整味菜評分普通。第三道菜是魚湯浸蘿蔔斑球。和日式燒汁一樣，空口飲魚湯都是偏鹹。蘿蔔煮得不夠火路。斑球OK，肉質結實。最後是雜菜煲，standard嘢，無乜特別。全晚最欣賞的是甜品。酥皮蛋撻外皮鬆化，蛋心夠香夠熱。芝麻笑口棗外層同樣熱辣辣，內裡的黑芝麻醬更會溢瀉出來，好味。而蛋白杏仁茶算是中規中矩之作，個人覺等味道澀了些少。

Che's bills itself as a Cantonese cuisine restaurant, with the afternoons dedicated towards serving dim sum and tea-house favourites. Upon entering the apartment sized restaurant, you really get a flavour of a local dim sum haunt. Service is curt, at times even bad, and there is a low-level of chaos that envelopes the room, and spare chairs are used to compensate the extra tables added during lunch hour. Disclosure: the last two times I've been, they mixed up our reservations - we were, however,

很久以前來過，對食物完全無留下任何印象，但E太又常說這裡怎樣怎樣好，什麼什麼又特別好吃，就讓我來試試吧。3個人吃了：薄撐 這就是傳說中E太所講最好味的薄撐。薄撐真的很"薄"，而且比較油。我真的吃不出有什麼特別，也只不過是不外如是而已。椒鹽沙尖魚 我不懂吃，因為有很多骨，最後也吐了十分多肉出來，吃的時候感覺不太好。味道是可以的，但吃得不高興脆皮叉燒包 這個有特色，皮很脆，味道有點像墨西哥包。內裡的餡熱得要流出來，與普通的叉燒包無異，是不錯的。可是這個有點油，不過不油又可能不好吃了。煎蘿蔔糕 樣子看來不錯，味道普通。我認為太軟了，而且油了點。灌湯餃 這個我沒吃咸水角 我個人不太喜歡脆面的咸水角，幸好它的皮不是很薄的那種。餡其實是挺好的，最緊要它夠熱，但又是比較油鴨腿湯飯 這也是E太的推介之一。鴨腿湯飯有很重的陳皮味，但偏偏我最討厭陳皮。鴨肉還可以，但我真的忍受不了那種味道。這個湯飯大概只適合喜歡陳皮的朋友們。這次到訪並沒想像中那麼好，只能說是過得去。3人惠顧$291，也不算是貴，但不能盡興。

今天中午到車氏用餐,因為知道很多人,所以事先已訂位,1300,準時到後因為早就知道要吃什麼就馬上點餐,結果一直等到1330還沒有上菜,另一桌跟我們同時入座的4個人早就用了好幾道點心,於是我們向侍者詢問,只回答叫我們等等,到了1335,實在太久了,又向另一個侍者詢問,答案一樣,我們一連問了好幾個侍者,都是一樣答案"等等",但是都沒有人去確認我們的order,最後詢問一個看起來比較老的侍者,他居然說"你們不要那麼趕時間,都要等的",我們聽了很生氣,告訴他,第一,我們沒有趕時間,第二,隔壁那一桌跟我們同時進來,為什麼至少都吃了四道菜,差別那麼大呢?這個老侍者接著去查我們的order,回來說"你們1327才下單的,所以你們不要一直趕",我們更生氣了,告訴他,去查查我們的訂位,我們1300就來了,再怎樣不會1327才下單,我們可以了解人都會犯錯,但餐廳自己弄錯了晚下單,連聲sorry都沒有,最可怕的是還把錯推給客人,找各種藉口,後來,第一道點心終於來了,(1340)上菜時是用丟的,沒有任何道歉,吃完第一道,我們就想買單,不吃了,不用受這種氣,沒想到,老侍者又來說"菜快好了,你們再等等,很快",不

今天一行六人到車氏車午飯, 一心打算喝個好茶, 怎料...失望而回...其實在新年的時候, 我們已經訂了位子, 但1:00去到的時候, 那邊的服務員居然說最快也要1:15才有台! 那我訂座來做甚麼? 訂座就是希望不用等太久...好了, 這次我們終於可以準時的坐下, 但上台的食物真的下了我們一跳 - 細, 小, 薄... 我不會用精巧來形容... 精巧實在有點美化這裡的食物...總之我們吃了9個點心, 外加一個火鴨湯飯, 一共需要$516! 用這個價錢, 要在灣仔的酒樓吃個好的, 飽的, 一點都不難....如果想過來試的話, 吃小菜.. 不過一定要有心理準備, 不平宜的呀!

Ah... today I went to Che's Cantonese Restaurant to have lunch! ^_^This restaurant is opened by our former actress/singer called Che Yuen Yuen... hope you all remembered =PWell, of course we have Dim sum + some main dishes for lunch...1. Dim Sum: Mexican BBQ Pork Bun => SOOOOOOO good.... thin layer of bread with lots of BBQ pork + juice inside... very delicious! Only recommend to eat there... DO NOT take away cause it won't taste as good...2. Pork Lung Soup: Different from the other pork lun