影片
營業時間
今日營業
11:30 - 21:30
星期一至日
11:30 - 21:30
公眾假期
11:30 - 21:30
公眾假期前夕
11:30 - 21:30
以上資料只供參考, 請與餐廳確認詳情
講起香港地道嘅西餐廳🍴，金鳳大餐廳絕對係唔少人心目中嘅老字號☺️！今次嚟到將軍澳寶林分店🚇，裝修完全擺脱咗老店嘅嗰種老土感覺💫，入邊光猛乾淨💡感覺幾時尚✨，加上價錢合理💰質素唔錯👌所以係區內嘅人氣餐廳🔥，經常都坐無虛席！佢哋有四款特色「牛」飲品🐮，跟餐加錢就可以飲到🍹，我哋就揀咗「紅牛」🍓，係士多啤梨雪糕🍨加利賓納梳打，甜甜哋又帶點汽水🥤嘅清爽，係港式西餐嘅經典口味👏！牛油餐包🍞熱辣辣🔥，外脆內軟，搽埋牛油🧈真係好香。忌廉湯🥣味道濃郁，口感creamy😋，暖胃又開胃👍，係食鐵板餐嘅最佳拍檔。主菜方面🍽️，我哋叫咗兩款經典鐵板餐🔥。首先係「50週年紀念出品：貴族牛扒餐」👑，呢個牛扒真係好有份量💪，美國牛肩頸肉質鮮嫩🐄，煎到外層微焦🔥，裡面仲保持住粉嫩嘅色澤💖，肉汁豐富🥩。我仲加咗$2要咗生蒜蓉🧄，呢個「牛扒伴侶」真係冇得輸👏！蒜蓉嘅香辣味🌶️同牛扒嘅肉味完美結合🤝，再配埋香濃嘅蒜蓉汁🧄，真係滋味到爆💥！另一款係「招牌牛柳餐」✨，牛柳肉質更加細嫩，切開之後🔪，粉紅色嘅肉質令人食指大動🤤。配上經典嘅黑椒汁⚫，微辛帶甜🌶️，將牛柳嘅鮮味提升到另一個層次🥩。兩款鐵板餐都係熱辣辣咁上枱🔥，滋滋聲響，香氣撲鼻😍，真係視覺同味覺嘅雙重享受🎉！總括嚟講📝，金鳳大餐廳作為香港嘅老字號🇭🇰，真係名不虛傳👍。大大份又高質嘅鐵板餐🥩，令人回味無窮👏！
繼續閱讀
餐廳係50年老字號，全港多間分店 ，門口長期有人等位就知人氣旺盛。今日黎左將軍澳寶琳分店 ，裝修新淨、坐得舒服。🌟套餐包括餐湯 + 麵包 + 飲品 🥣招牌羅宋湯番茄基底，真材實料，每勺必舀到清甜蔬菜。 🔥 50週年限定「貴族牛扒餐」部位選用肩胛部，筋肉發達，肉味超濃。廚師處理得好好，粉嫩肉理肉質軟腍。🏆 銷量冠軍「招牌牛柳餐」肉質柔軟、近乎入口即溶 ，廚師火候精準，選用高品質部位 。🌟揀左鐵板上桌，儀式感滿分，職員淋醬視聽享受,激發食慾 。而且鐵板持續加熱令牛扒在食用全程保持完美溫度，外層微脆內里鎖汁。🍧懷舊特飲🌟紅牛:利賓納+梳打+士多啤梨雪糕🌟黑牛:朱古力雪糕+可樂回憶翻晒黎，係香港的味道！🌟餐廳價錢平民，味道出色。必試限定貴族牛扒或直接點擊招牌牛柳！懷舊飲品更是必點彩蛋，體驗地道港式風味～
繼續閱讀
【西貢區】【金鳳大餐廳】同美女朋友喺寶林嗰邊買啲嘢，之後就去食嘢。諗極都諗唔掂，揀極都揀唔到之下，就嚟咗食金鳳。食扒都好嘅，同枱食飯又可以各自修行。佢就食「每月精選晚餐」，應該都穩陣嘅，有「牛油餐包」、「是日忌廉湯」同「胡麻醬田園沙律菜」做前菜。主食佢揀 $178 嘅「帶子西冷牛扒」，要鐵板上、五成熟同蒜蓉汁，我有食啲，牛味冇乜，其實加蒜蓉會開心啲。個餐仲有甜品「意大利配方雪糕」，都可以嘅。餐飲佢加 $18 飲「紅牛」，唔係提神嗰隻，係士多啤梨雪糕加利賓納，我冇飲，佢話 okay 就得啦。我食 $206 嘅「美國牛小排餐」，主菜都係鐵板上、五成熟、蒜蓉汁，我就有加 $2 加蒜茸，彌補到牛味嘅濃度不足，純粹食個爽皮。牛油餐包不變，餐湯我就加 $25 升級海皇焗酥皮湯，可以啦。嘢飲就加 $18 飲「白牛」，即係雲呢拿雪糕加雪碧，埋單 $488。。。（地址：將軍澳寶琳貿業路8號新都城中心三期地下G19-20號舖）呢間餐廳我寫過其他分店嘅用餐體驗以及食物，如果想睇，可以打以下 hashtag 搜尋返嗰次嘅用餐體驗記錄：深水埗區分店：1am1564油尖旺區分店：1am1739#1amfoodie #foodie #hkfoodie #thatfoodiething #hkfood #food #instafood #yummy #foodlover #delicious #foodies #tasty #globaleats #tastyfood #foodpics #followforfollowback #love #eat #1am西貢區 #將軍澳 #寶琳 #金鳳大餐廳 #每月精選晚餐 #牛油餐包 #是日忌廉湯 #胡麻醬田園沙律菜 #帶子西冷牛扒 #蒜蓉汁 #意大利配方雪糕 #紅牛 #美國牛小排餐 #海皇焗酥皮湯 #白牛 #1am1753 #1ambackup
繼續閱讀
For over three decades, Golden Phoenix Restaurant in Tseung Kwan O has been a bastion of old-school Hong Kong-style Western cuisine, serving nostalgia on sizzling iron plates. This retro-styled steakhouse, with its checkered tablecloths, vintage neon signage, and walls plastered with 1980s memorabilia, feels like a culinary time warp—and its legendary Top Sirloin Steak is the crown jewel of its throwback menu.The star dish arrives with theatrical flair: a thick-cut sirloin, seared to char-grilled perfection, lands on a blistering hot plate with a dramatic hiss. The steak, sourced from grain-fed Australian beef, boasts a robust, meaty flavor amplified by its smoky crust. Cooked medium-rare by default (per Hong Kong tradition), it remains gloriously juicy, with marbling that melts into buttery richness. The magic lies in its simplicity—seasoned only with salt, pepper, and a golden pool of house-made black pepper sauce that adds a peppery punch without overpowering the beef.Accompaniments lean into retro charm: crispy fries, a token salad drenched in Thousand Island dressing, and a buttery garlic toast that’s pure 1980s indulgence. Regulars swear by pairing the steak with Kam Fung’s iced yuenyeung, a sweet, creamy counterpoint to the savory feast.Service here is brisk and no-nonsense, delivered by waiters who’ve honed their craft over decades. The clatter of plates and boisterous chatter from multi-generational families create a lively, unpretentious vibe.While newer steakhouses chase trends, Kam Fung doubles down on tradition. At HKD $90–150 per person, it’s a wallet-friendly portal to Hong Kong’s culinary past. The Top Sirloin Steak isn’t just a meal—it’s a love letter to the city’s cha chaan teng heritage, sizzling with history and heart.
繼續閱讀
下午茶時段過嚟，雖然唔使排隊，但都坐滿人，果然人氣爆棚！今次試咗兩個牛扒餐，全部叫七成熟配蒜蓉汁，真心抵讚～🥩 T骨牛扒餐T骨份量夠大，七成熟火候控制得幾好，外層微焦，內裡保持到肉汁。蒜蓉汁香濃惹味，同牛肉好夾，仲帶出咗肉香。骨邊帶少少肥，咬落甘香，值得一試！🐮 牛柳餐牛柳肉質軟淋，七成熟剛剛好，切開仲係粉嫩色，唔會過韌。蒜蓉汁一樣出色，掛汁力強，每一啖都好滿足。相比T骨，牛柳更重肉味，口感更細膩。🍲 是日餐湯 + 牛油餐包羅宋湯料足味濃，酸甜開胃；忌廉湯順滑香濃，兩款都唔錯。餐包熱辣辣，搽上牛油之後更加香軟，經典配搭！☕ 餐飲普通茶記水準，凍飲利賓納夠冰爽，完美解膩。整體來說，午市及下午茶時段性價比高，唔使排隊仲可以即入座。牛扒水準保持到金鳳一貫質素，蒜蓉汁係靈魂所在！如果想喺將軍澳食個傳統港式鐵板餐，呢度絕對係不錯選擇～📍 金鳳大餐廳 (將軍澳)將軍澳寶琳貿業路8號新都城中心三期地下G19-20號舖
繼續閱讀