金獅餅店 (灣仔)

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Earlier this year found out about this bakery through Mandalay, however I hadn’t made an effort to list it yet even I already tried it. Thanks to Babedolphin it is now listed On the business card for this place, it states since 1965, so being established since then, I assumed it would be listed on OpenRice. As it was not, I searched it on the net, and found out it used to be a famous bakery back then, but closed down since the owner moved to Canada.However this new shop is opened by a Miss HK 19

Earlier this year found out about this bakery through Mandalay, however I hadn’t made an effort to list it yet even I already tried it.

Thanks to Babedolphin it is now listed

On the business card for this place, it states since 1965, so being established since then, I assumed it would be listed on OpenRice. As it was not, I searched it on the net, and found out it used to be a famous bakery back then, but closed down since the owner moved to Canada.

However this new shop is opened by a Miss HK 1986 pageant May Ng with the co-operation of the baker from the previous shop.

Anyway back to bakery, there is quite a variety, from the front it looks like a high-end bakery store with cakes and expensive cookies. I got a marmalade scone and a fig bun.
When I picked up the scone it was rock hard, but I still wanted to try it, as not places have orange peel, same with the fig bun.

The scone as expected was very hard and very dry, the fig bun was ok, but only contained one piece of dried fig in the middle, the bun was quite chewy too.
The tops of both the scone and bun can be seen that a coating of egg yolk had been applied to the top before it was baked.

As the baker lived in Canada before, I was expecting some cakes to be more Western, but since he is trying to keep up the standard how it was before, it is understandable they are in Chinese style.

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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HK Epicurus

等級4

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Heard around a month ago that this Bread Shop is opened by a Canadian-Chinese immigrant who used to bake a lot of bread in a famous shop in Hong Kong - and now has decided to repatriot back to open another shop ... In my mind, I was more prepared to come here and try some 懷舊式麵包 from the 60's-70's, kinda like the ones from 龍珠! In the end, it turns out that the new 金獅 sells bread which is more if the modernised type, also with Westernised cream or rolled cakes. *****************************F

In my mind, I was more prepared to come here and try some 懷舊式麵包 from the 60's-70's, kinda like the ones from 龍珠! In the end, it turns out that the new 金獅 sells bread which is more if the modernised type, also with Westernised cream or rolled cakes.

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FISH FILLET BUN -
This had a dollop of tartare sauce on top, but the fish initially wasn't very obvious until you bite on it. The bun's quality was good, but the fish? A little small, and a little fishy unfortunately. Could still be better and bigger. Sauce was good though!

MARMALADE SCONE -
This had some sugared Orange peels and the scone was slightly harder than I'd liked, it certainly won't be as fluffy as the ones in 5-6 star hotels. What really won me over however, was the use of the orange element and baking it into the scone itself - a nice novelty!

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Overall my personal opinion goes something like this: the type of Cakes and Bread made on the premises here seem like they're of the 1990's style, it seems like its aimed at the middle of everything. Its probably not very innovatively-modern enough like say Breadtalk with their presentation and lots of varieties, nor is it 懷舊 style enough to attract that crowd..!

要應市場需求,
店主如能改變方向少少, 會唔會更加有 Theme, 拉到多啲長客?
希望我的 Comment 幫到手, 因基本功都很好的, 但需要多啲很吸引的 Items!