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| 餐廳: | 新同樂魚翅酒家 |
|---|---|
| 資訊: |
為推動全港減鹽減糖新飲食文化及新生活態度，環境及生態局、降低食物中鹽和糖委員會及食物環境衞生署食物安全中心推出了「少鹽少糖食店計劃」，參與食肆會提供少鹽少糖選項予顧客，部份更會提供特定減鹽減糖菜式。參與減鹽減糖食肆會獲發計劃標誌，以供張貼於店舖內，供顧客識別。詳情可在此瀏覽：https://www.eeb.gov.hk/food/cn/committees/crss/restaurants.html
影片
港鐵尖沙咀/尖東站 B1/ N5 出口
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電話號碼
21521417
開飯介紹
餐廳裝潢具時代感，主打粵菜，燒汁乾煏牛肋骨及鮮蘑菇焗釀蟹蓋是必試菜式。
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獎項殊榮
米芝蓮二星餐廳 (2012-23) 米芝蓮三星餐廳 (2011) 米芝蓮一星餐廳 (2024)
營業時間
今日營業
11:30 - 15:00
18:00 - 22:00
星期一至日
11:30 - 15:00
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
優惠
7折
【賀年糕點套裝】瑤柱臘味蘿蔔糕 + 五香臘味芋頭糕 （每盒約950g）
$498
$716
7折
【賀年糕點套裝】瑤柱臘味蘿蔔糕 + 桂花開邊綠豆糕 （每盒約950g）
$498
$716
7折
【賀年糕點套裝】瑤柱臘味蘿蔔糕 + 鮮椰汁年糕 （每盒約950g）
$498
$716
7折
【賀年糕點套裝】瑤柱臘味蘿蔔糕 + 桂花開邊綠豆糕 + 五香臘味芋頭糕 （每盒約950g）
$748
$1,074
7折
【賀年糕點套裝】瑤柱臘味蘿蔔糕 + 鮮椰汁年糕 + 五香臘味芋頭糕 （每盒約950g）
$748
$1,074
7折
【賀年糕點套裝】瑤柱臘味蘿蔔糕 + 鮮椰汁年糕 + 桂花開邊綠豆糕 （每盒約950g）
$748
$1,074
72折
【秋風起 • 食臘味】鵝肝潤腸禮盒 (八條)
$178
$248
73折
【秋風起 • 食臘味】極上臘腸禮盒 (六條)
$158
$218
74折
【秋風起 • 食臘味】同樂臘味禮盒 (1 盒)
$248
$338
相關文章
This famous restaurant is located on 4/F of Mira Place, and has been in business for 55 years. The specialty is definitely the shark’s fin soup, but in the last decade the general public has a much better understanding of the cruelty in getting the shark's fin, and the restaurant has also downplayed that in its name and marketing.Arriving sharp at our booking time in the evening, we are seated at the booth, which are good for more private conversations. The decoration is stylish and luxurious. Having visited here a few times already, we decide to try the newer Sun Tung Lok Special Menu ($2,038 each), instead of the Michelin menu we have enjoyed before.The first course is Ark Shell Meat and Green Salad in Mustard Dressing 赤貝肉翠蔬沙律伴芥末汁. The chef has carved out the inside of cucumber sections and then stuffed with shredded cucumber, with some chickpeas as well. On top is the fresh ark shell meat, with some mustard dressing to season, and a piece of tomato and parsley. Combining Chinese, Western and Japanese elements together, a nice starter.The second course is Shark’s fin in Superior Soup 紅燒海虎翅. The signature of the restaurant, with the prized shark’s fin very thick in diameter, served in a superior soup that is pure umami and flavours, obviously prepared for a long process using many ingredients. Served on a sizzling hot clay pot, there is no need to add any vinegar, with the restaurant thoughtfully providing some additional Chinese ham extracts on additional saltiness if needed. But to me the original flavours are already fantastic.The third course is Braised Australian Greenlip Abalone and Garoupa Filet 澳洲四頭青邊鮑魚配海斑扒. The abalone is perfectly cooked, very tender and the knife can slice through it easily, while retaining a wonderful bite, seeping with amazing flavours on each bite. The vegetable on the bottom allows me to savour the last drop of the beautiful sauce. The fish filet is seasoned well, with a thin batter and not feeling oily on the mouth.The fourth course is Steamed prawn with Fried Conpoy 脆瑤柱豆腐蓉蒸海蝦球配紅蝦籽汁. The minced bean curd reminds me of the pipa tofu but this is steamed instead of deep-fried, with a large prawn on top, scattered with some fried conpoy to add some contrast in texture and flavours. There is also a red shrimp roe sauce which has wonderful umami taste and integrates the different elements of the whole dish together perfectly.The fifth course is Spanish Pork Loin and Deep-Fried Daikon 西班牙橡果豬柳伴脆大根. The pork loin is very tender, with lots of flavours, having the right amount of lean and fat, not feeling greasy at all. The sauce used to pan-fry has a complex and delicious taste, and the chef has creatively prepared some deep-fried turnip on the side, which are sweet and without fibres, plus some salad vegetables underneath, to cleverly balance the rich flavours of the pork.The sixth course is Bird’s Nest and Sago in Iced Honeydew 茶盅燕窩蜜瓜西米露 and Deep-Fried Glutinous Ball stuffed with Custard 忌廉奶皇芝麻煎堆. The sago dessert has a refreshing melon note and not too sweet, with the bird’s nest placed at the bottom. For sure it is a lady’s favourite. For me I like the glutinous ball better, with a nice chewy texture and coated with sesames to give a wonderful fragrance, while the custard stuffing is runny and also appropriate in sweetness.Coming here one can still feel some reminders of the glorious period in HK. Apart from the shark’s fin and premium ingredients, the restaurant is still using the authentic ivory chopsticks which has a long history, and are no longer available because of the global ivory ban. Service is good, but like almost all local Chinese restaurants they can do better job in explaining the dishes. The bill on the night is $4,605.
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「新同樂」呢三個字，除咗代表老字號，亦都代表用心製作食物，絕對係出色嘅中菜。最鍾意就係佢哋嘅食物可以一份一份咁落order，令到鍾意食中菜嘅朋友可以試多啲款式，非常之細心。完成感受到每一道菜都係手工菜，特別係✨百花脆皮乳豬件，個乳豬皮真係可以以脆卜卜。另外✨炸蝦餃亦都非常出色，蝦餃皮炸到非常酥脆，而且皮薄餡多，鮮蝦又非常彈牙👍🏻✨天洋花膠扣蝦子柚皮簡直係不得之了，個柚皮係可以入口即溶，兼且完全冇澀味，再加上個汁炆到非常入味，食極都唔停🤤燒汁牛肋骨非常出色，牛肋骨嘅肉同脂肪比例非常之平均，又炆得非常之入味，令到你一食即刻溶化，令到燒汁個味道喺個口入邊停留🤤真係好滿足，下次要再去試其他點心同主菜，值得encore🫶🏻✨百花脆皮乳豬件，真係chok chok聲，超脆超彈牙✨紅莱頭鮮露筍蟹肉餃，餡料非常豐富，大大件好抵食，個樣又靚✨鵝肝脆炸鮮蝦餃，個皮炸到極度鬆脆，餡料亦都非常飽滿豐富。✨天洋花膠 扣 蝦籽柚皮，不得不讚個柚皮處理得非常之好，完全沒有苦澀味，入口即溶，配埋彈牙花膠同埋個汁一齊食，非常之回味✨西班牙紅蝦 伴 竹笙 蝦湯源蛋白，個蛋蒸得非常之滑，配埋啲海鮮一齊食，非常鮮味，口感豐富✨燒汁乾煏牛肋骨，完全係名不虛傳嘅牛肋骨，炆到非常入味，個牛肉入口即溶，牛油味非常之豐富，多重口感，回味無窮✨上湯焗北海道帶子皇件煎脆麵，個帶子煎到剛剛好，入口非常之腍滑，配埋個脆麵絕對係絕配✨堂弄臘味煲仔飯，平時唔鍾意食潤腸嘅我，對呢一個臘味飯都非常之鍾意，佢個樣腸處理得好好，酒同埋潤嘅比例非常好食落彈牙香味十足✨同樂甜蜜盛宴，呢個甜品拼盤，非常之不得了，抵食又多款式，特別係個荔枝，入邊真係有荔枝肉的
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同公司食飯，兩圍柗，一位穿黑色西服疑似部長的男士來招呼兩柗。這位男店員給我們drink menu 後沒有話哪個款沒有。大家睇過Drink menu 後，準備叫飲品時，我們：想叫6杯薄荷蜂蜜綠茶。店員：沒有我們：哪大棗茶有沒有？店員：沒有我們：咁想要一jar 甘蔗蘋果汁。店員：沒有我們：咁你們有什麼？店員：只有橙汁和西瓜汁。這就像麥兜裡面的情節，令人哭笑不得。 其實如果一早知道有些飲品沒有，能否一早就話比我地知，不要我們遂樣確認...之後菜遂樣上，味道是不錯的。到蟹煲上的時候，因為見是有殼要自己拆的，我們嘗試問那位男部長請問可以幫我們分菜嗎？那位男部長一手大力的放下那個蟹煲，"砰！！", 然後再大力地放下拆蟹的鉗，"砰！！" 全場一瞬間靜下來。 男部長黑面地離開了。一句道歉也沒有。 我們都理解蟹煲很重，都可能會不小心大力了一點，但拆蟹鉗呢？很重嗎？我們可能有很多要求，但如果肯出聲講人手不足，做不到，我們做客的會理解。但黑面一句道歉也沒有的，這個態度未面太差了吧。茶餐廳都好過它。如果想吃得開心，不建議大家來。 服務好的米芝蓮一星多的是。
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餐廳嘅裝修都堂皇嘅，但係食物質素同埋服務質素都有待改進，服務質素同稻香嘅酒樓差唔多，食物質素方面，雖然用料靚，但住得過咗火，煮得太耐，白白浪費靚嘅食物素材，非常可惜。
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今天是結婚紀念日！在兩星期前訂位，想在新同樂食一頓豐富的晚飯。一如以往，服務保持高水準。詳細介紹每一道菜的食材。食物方便有新嘅食材（紅蝦蒸蛋白），蝦膏滲透在蛋白上，鮮甜美味。回味無窮！
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