鳳城1954 (愉景新城)

營業中

休息中

第三次去食鳳城，又係用同一個app 6:00去有七折😁😁～～～金皮炸子雞🐓（半隻）～～～暫時食過最脆嘅炸子雞🐓，顏色金黃， 肉汁豐富😚😚～～～大良炸鮮奶～～～擺盤有少少怪，建議可以用細啲嘅碟😅😅！炸衣超薄，鮮奶味正常😊😊～～～順水蠔仔肉碎泡飯～～～蠔仔份量頗多，鮮味十足😁😁，但份量偏細😗😗加分位佢大碗底會有蠟燭保溫🔥～～～龍蝦湯鮮竹卷～～～🤴🏻覺得好好味👍🏻👍🏻，又大條又足料😘😘～～～金藏牛🐂肉球～～～用腐皮造成袋包住牛肉球，第一次見呢個造型🤣🤣，比起一般嘅山竹牛肉會更加濕潤，牛🐂肉味唔錯☺️☺️今次又係食到飽飽咁走啦😍😍

服務態度ok但野食唔ok唔值呢個價錢貴價菜式但茶記質素都無上茶時間係幾快既炸子雞皮好咸，肉就好淋 $188 半隻魚湯龍躉泡飯，龍躉肉都見唔到兩塊翠肉瓜就大把蠔餅d蠔好散好冧 $138 / 碟d蠔好易爛， 軟到食唔到d蠔金磚豆腐， $48 一碟唔夠調味， 除左口感係外脆內軟幾鬆化但係好似無咩味咁咕嚕肉就汁同肉係分開既，心中希望個菠蘿唔係重用🙏🙏我寧願食返傳統穩陣果d 點知出到黎都係炸豬排配咕嚕汁咁整體來講就唔會再encore🤣🤣價錢又唔係平仲要交唔到貨

香蒜蝦春卷 - 少少蒜香春卷脆脆，可能一早去食，唔覺用萬年油炸車仔腸粉 - 普通齋腸加醬但味道好，好似細個食街邊小販車賣嘅腸粉，兒時味道灌湯餃- 好多茶樓都有不過上枱時多數係用湯浸住隻餃，依隻的確係細過茶樓特點嘅灌湯餃，有假翅丶蟹肉喎餃裡面，味道配醋食都ok(要求唔高）蝦多士 - 讚呀！雖然$20件唔平，但隻蝦有手指大，明知係炸但唔覺得油膩，好味😋。炸鮮奶 - ok 嘅，但我期望係甜嘅，但依個係鹹嘅😝枝竹牛肉 - 將枝竹包住牛肉，比平時嘅山竹牛肉淡口啲，但都好食燒賣 - 好大粒，新鮮。

食物味道還可以,可惜唔夠熱辣辣，但最需要改善係在門口的知客，她的服務態度極為惡劣，用呼喝態度對待客人，又唔願意教比較年長的客人用電腦攞飛，入去又呼呼喝喝，吩咐客人自己攞位，今時今日咁既服務態度，根本想待業，好趕客。

第二次幫襯鳳城1954，整體來講Mega Box嗰間好食啲，可能成年冇幫襯，點心望落細份咗，由其胡椒豬肚雲吞湯份量細，以價錢嚟計唔係好值。最抵食係午市推介龍躉荷葉飯$68，味道ok份量適中。以味道計：蝦多士 3.5/5炸粉果 3.5/5（湯多咗胡椒粉）胡椒豬肚雲吞湯 3/5 （胡椒嗆喉嚨，估計落咗好多胡椒粉嗰種）蜆蚧鯪魚球 3.5/5櫻花燒賣 3/5龍躉荷葉飯 3.5/5整體味道ok，但價錢有啲貴，若果想主打食點心，種類唔多，依間未必係首選。

鳳城享負盛名，連蔡瀾先生都會「滿意地走下樓」。這個名字在香港歷史悠久，順德菜是粵菜的重要菜系，這裡的河鮮菜式已經是一個品牌。這道懷舊煎藕餅，看似很平凡，入口卻不同凡響。爽脆藕片夾着餡料，豬肉、蓮藕、鯪魚肉融合得出色，又爽脆又香軟，認真功夫菜。實而不華的大良煎蝦餅，順德家常特色。蝦餅香脆煎得金黃，令人食慾大增，蝦肉鮮甜彈牙，甘香美味又保留肉汁，一流!相信無論大人還是小孩都喜歡菠蘿咕嚕肉，這裡的脆皮咕嚕肉實在有趣。和一般咕嚕肉不同，這裡的是長條狀的，肉質炸得鬆脆香口，而菠蘿粒蕃茄醬汁置於菠蘿殼內，酸甜恰度，開胃美味。蘸醬吃得，不蘸也滋味！鳳城炒飯，粒粒分明，鑊氣足，用料也相當重本！最後當然不能錯過，招牌西米焗布甸和自家製杏仁茶了。少之又少的美味，傳統加上創意，又是另一番美景！

Due to Covid, I have spent the majority of my time exploring the different cuisines of China. When I got to the region of Shun De, I was recommended Fung Shing 1954 by one of my fellow foodies. Shun De is known for their deep fried food and Fung Shing 1954 did not disappoint.The deep fried squid was delightfully salty and crispy on the outside, yet still retained the chewy texture of the fresh squid.Next up was the rice noodle roll. The taste was excellent as the grand chef mixed the peanut sauc

Saturday is my favourite day of the week and even better,  I enjoyed a great meal in TW Fung Shing 1954 with my friends. To be honest, there are a lot of dim sum restaurants in Hong Kong but not many are great, especially for modern Chinese dim sum cuisine. However, this restaurant surprised me with their excellent quality of food along with their reasonable price, not to mention it was my second visit to this place. We ordered a variety of dim sums as they are the most famous dishes here. The t

Fung Shing 1954 is a new Shunde cuisine brand founded by the Fung Shing Restaurant Group in 2018. The first restaurant is located on the 7thfloor of the Megabox shopping mall in Kowloon Bay and the shop we visited is located in the Discovery Park, Tsuen Wan.The goal of the restaurant is to incorporate traditional Shunde cuisine into Western dining concepts. Fung Shing 1954 hopes to provide a simple and comfortable environment, as well as specially modified special dishes, so that everyone can ea

Went to this restaurant last night as I heard it’s fairly new. Despite being from the same chain as Fung sing group, this restaurant has several new unique dishes which are quite appealing. The oyster cake was exceptional and I would also like to highlight the presentation for several dishes, such as their soup in teapot, and rice noodle in a cart. Overall, I am very impressed by this restaurant and it’s courteous staff

As one of the top diners in hong kong, i have been scouring through hong kong looking for the top chinese restaurants in hong kong.As recommended by one of my expat friends that writes for the Michelin Guide, Fung Shing 1954 is one of the top restaurants in Hong Kong.Although the restaurant doesn't serve any friend chicken or raw sashimi, i still thoroughly enjoyed the dragon coated 4 season beans. I would definitely recommend all my fellow smart young women to come and try this top restaurant i

(鳳城1954)為城中名門老牌鳳城酒樓的年青副線，品牌以順德粵菜自居，保持傳統粵菜精粹，柔合新派東西烹調技藝，以至品牌一向口碑絕佳，出品精良，質素保證，用料上乘，始終如一。下圖為位於荃灣愉景新城的分店。紫砂茶壺杏汁燉白肺湯，堅持原盅燉製，原汁原味，湯底香醇，平喘止咳，滋潤清肺，美顏湯水，一呷到底，甚是欣賞。1954蝦多士，蝦多士用上新鮮麵包油炸，口感不會死實，反而酥軟香脆，配以鮮蝦滑，鮮味提升，增添層次感。招牌鳳城炒飯，與香港常見的一眾炒飯與眾不同，加入鮮香蕃茄粒，略帶酸甜，有一陣陣蕃茄香之餘，而不會過於乾身。飯底粒粒分明，香口惹味，口感討好。金磚豆腐，咋看圖片已經見其油炸掌握度高，見其功價。外層金黃酥脆，內層豆腐質感香滑柔軟，保持着一定熱，咬下去暖呼呼的，充滿幸福感。招牌鳳城炒飯，與香港常見的一眾炒飯與眾不同，加入鮮香蕃茄粒，略帶酸甜，有一陣陣蕃茄香之餘，而不會過於乾身。飯底粒粒分明，香口惹味，口感討好。彩棉芒果布甸，杯中有大量鮮香芒果粒，每一粒大小有有如珍珠般大，咬起來汁滿爆瀉，綿香奶滑，加入彩棉(似棉花糖)，提升整體鮮度，充滿果香。

好多出面已經絕跡既點心，都可以喺呢度搵到，例如：陳村粉，魷魚鬚。另外仲有好多賣相一流既點心，好睇又好食，打卡啱晒推介-龍蝦湯鮮竹卷/芫荽鮮蝦腸/甘筍🥕鹹水角/蒜香蝦🍤春卷芫荽控必食，連個腸粉皮都係綠色蘿蔔絲酥餅-外脆內軟櫻花蝦煎蘿蔔糕-好多櫻花蝦包羅萬有（流沙包/綠茶奶王/叉燒包）霸王牛肉腸粉-個牛肉係用安格斯牛肉宮廷紅棗糕-煙韌，紅棗味濃金藏牛肉球-賣相一流櫻花蝦燒賣-燒賣超大粒五肆蒸粉果特搜魷魚🦑鬚

今日同媽媽家姐喺愉景新城行街，特登嚟試吓呢間鳳城1954。中午黎飲茶，食客唔多，座位之間有足夠空間，環境舒服清靜，傾吓食下就三個鐘。侍應服務態度幾好👍🏻👍🏻我哋叫咗好多點心：櫻花蝦香煎蘿蔔糕，煎得好香，有蘿蔔味，但唔夠熱😣彩龍戲鳳（蝦仁手撕雞）🐣：賣相同平時嘅腸粉唔同，將腸粉圍成一個大圓圈，都幾有特色。裏面有三隻大蝦，又有幾多手撕雞，腸粉晶凝通透，但味道一般懷舊蓮藕餅～有六件，炸得很脆，蓮藕好爽，好香口🤩我哋都鍾意食呢個💕紅菜頭蒸餃🥟：用紅菜頭做點心都係第一次見，賣相好特別，好似三個紅色既大咭🍊可謂色香味俱全鳳城水餃🥟：水餃餡料充足紅棗糕🥧：紅棗糕分三層，上下層係紅棗糕，中間夾住白色一層的椰汁糕，都幾得意😚紅棗加埋椰汁嘅香，又加埋彈牙我鍾意🤤雲耳荷葉蒸龍躉腩飯🍚：兩個人份量，荷葉好香，有四五件龍躉腩，食落彈牙，有魚味🐟🐟整體來講：有驚喜，值得一試👍🏻🥰

呢到附近都冇咩好食嘅酒樓，呢到唔算太多人等位所以就揀左呢到試下小鳥依人（鳳梨酥）🐥三隻雀仔真係好得意呀！上黎嘅時候仲要連埋個籠，真係好似一籠雀咁！氹細路/打卡必點✔️咬開入面係鳳梨酥黎嘅，都整得幾鬆脆，同出面啲鳳梨酥個味大致一樣，但外表就100分3D車仔腸粉🪵腸粉擺係架木頭車都幾趣致，腸粉好滑，配埋甜醬同麻醬，傳統方式整，好有風味包羅萬有😍🐷😍見到圖片有幾款公仔包，揀唔到唯有叫個每樣有一隻嘅🤪有熔岩流沙包、青趣奶黃子同埋豬嘜叉燒包，其中比較特別係青趣奶黃包，入面餡係抹茶流心，其餘兩個就偏普通，造型搭夠櫻花蝦煎蘿蔔糕🌸我個人好like呢個，櫻花蝦擺上面煎到脆面，好香脆，同蘿蔔糕都幾夾櫻花蝦燒賣🦐燒賣比較普通，可能我都係鍾意傳統蟹籽燒賣鳳城餃餃者🥟見佢寫係推介咁就叫黎試下，味道都可以，但都唔係太突出，叫做皮薄餡多瑤柱蒸肉餅荷葉飯🌱佢呢到啲點心多數得3件，4個人黎唔係好分到啲點心，所以叫個飯，$68份量都幾多，而且都食到荷葉香氣總結黎講其實就唔太抵食，大部分每籠得3件，份量唔係好夠，味道唔係突出，都係佢少人黎嘅原因