影片
電話號碼
2861 2882
開飯介紹
喜萬年酒樓已有三十多年歷史,而其炭燒乳豬更是出名特別好吃,其他小菜點心亦都製作認真。
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營業時間
星期一至六
11:00 - 00:00
星期日
10:30 - 00:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
食評 (73)
Date of visit : 20 May 2013 (Mon) 8 pmNo. of diners : 10Average cost per head : $280 (after 10% discount)Corkage : $20 eachFood quality : 7.8/10Environment : 7.5/10Service : 7.8/10Value-for-money : 7/10Overall rating : 7.6/10Operating for over 40 years, this Chinese restaurants and an ex-night club with live performances of local singers will soon be closed down due to demolishing of the whole building.Before moving to its new location in Wanchai, the restaurant was packed with loyal and new customers for “worshipping” and recalling the fond old memories. The food quality was average in general, I look forward to some improvement after their relocation to Wanchai in August.a) Giant Grouper Cooked in 2 Ways 花尾龍躉兩味 ($596) – 8/10The first dish was deep fried giant grouper. The batter was crispy and non-greasy, and the fillets were sinewy. The second dish was steamed giant grouper bones. Still with a lot of flesh on the bones, the fish skin was sturdy too. The dried mandarin orange peel and ginger slices enhanced the flavour of the fish.b) Pan-fried King Prawns with Soya Sauce 豉油王煎蝦 ($480) – 7.8/10The king prawns were first deep fried before frying with soya sauce, thus the prawn was a bit overcooked and dried despite the aroma of the soya sauce.c) Sautéed Oyster with Red Wine and Onion in Clay Pot 紅酒洋蔥焗生蠔 ($333) – 8/10A good balance of maintaining a crispy skirt and soft belly of the oysters. With abundant of onion, the sauce was delicious to go with rice. d) Signature Roasted Pig 喜萬年即燒豬 ($700) – 8/10This is the signature dish of the restaurants. Not only in particular the pair of flashing eyes that used to be used in traditional Chinese banquets for wedding and birthdays, their hand-roasted piglet was delicious. Moderate crispiness and fatness, just that the pancake was quite rough and with uneven thickness.e) Deep Fried Squid炸鮮魷 ($88) – 7/10The disk was quite disappointed in terms of portion and cut size of the squid. I just had a feeling that half of the original dish was eaten by someone, leaving tiny pieces on the plate. The batter was too soft and failed to create the crispy coating.f) Tofu with Dried Shrimp Roe and Veggie蝦籽鍋塌豆腐 ($78) – 7/10The tofu was too soggy with the thick and tasteless sauce, shrimp roes were scarcely found.g) Sautéed Kale清炒芥蘭 ($156 for 2 portions) – 7.5/10, Stir Fried Chinese Lettuce in Sizzling Clay Pot 啫啫唐生菜 ($78) – 7/10Paying $150+ for sautéed plain kale would be a ripped off. The Chinese lettuce in sizzling clay pot was not exciting too. Very oily for both dishes.06.2013
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趁著喜萬年要搬遷，特地來品嚐一下懷舊菜式。環境其實頗擠迫，枱與枱之間的空間很少，因此整個樓面十分嘈吵，我們坐在一張大枱上，很難聊天。服務也很有舊式酒樓的「水準」，例如我們點了一份煎藕餅，可是待應完全沒有告訴我們一客原來只有6件，我們一行12人根本不夠吃。菜式方面倒是有好吃的、也有一般般的。全體燒乳豬：豬的眼睛是兩顆紅色的小燈泡，很傳統。燒豬的皮很脆，不錯，但肉質不夠鬆化。金錢雞：或許我真的不太喜歡內臟，這道菜不懂欣賞。家鄉咸魚煎蓮藕餅：很普通，蓮藕味道不重。煲仔焗蠔：這個十分好吃！蠔十分鮮嫩多汁，而且每一隻也有手掌般大。調味的醬汁也很好吃，因此大家也把伴碟的洋蔥吃光。焗魚腸：蛋焗得很香，而且魚腸也沒有怪味。咕嚕肉：不過不失。全晚最大的驚喜，是在甜品部分。蓮蓉西米布甸：喜萬年的蓮蓉非常香，能吃出是自家製作的，未吃進口已經感到陣陣蓮蓉的香氣。這個布甸實際上挺甜的，不過由於真的很好吃，所以大家也吃了很多。而且焦糖化的表皮最好吃了，香脆甜膩。壽包：既然蓮蓉有質素，壽包想當然的也是相當可口，面包的部份很鬆軟，配上香甜的蓮蓉真是絕配，即使吃了一整毎也不會太膩。總括而言，一家酒樓最好吃的菜式居然是甜品，真是有點讓人掉眼鏡。
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jan 04, 13............9人來食dinner............叫咗 :1) 金牌乳豬全體 - 1隻 (預訂)-皮很脆,肉嫩,juicy,很不錯-但d包望落都倒胃,甩頭甩骨咁,所以我哋都無嘜人食d包2) 蝦多士-蝦肉帶爽-只喺個麵包油咗少少3) 炒豆苗-清清哋-相信豆苗炒前有拖過雞湯-不油4) 家鄉咸魚煎蓮藕餅-鹹魚味同上次1樣都喺唔強-肉質都唔喺實,都ok的5) 焗魚腸-表面有點煙韌,裡面唔夠濕潤,無甘潤嘅香味-食友"匹"到嗰part有腥味6) 焗蠔-個蠔都ok大,只喺裡面唔夠juicy-味道ok的7) 牛肉煲仔飯-呢個飯同餸嘅比例唔多得,飯多過d餸咁多-唔喺個個好似我咁多飯少餸架嘛-個牛肉飯有陳皮香,肉滑-飯焦做唔到脆身嗰種,因為個煲size太大,所以無奈中間嘅飯好似蒸飯咁囉8) 鼎湖上素蒸粉果 - 1打-質素同上次相近-皮很薄,2啖就可以食晒1隻-有木耳,菇菌咁,清清哋 9) 糖水 (送)-同上次1樣,都喺紅豆沙,綠豆沙同紫米露10) 水果盤 (送)-生果爽口,ok的
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今次的生日飯局地點，由我來選，總覺十多人的聚會，吃中菜是比較合適，所以也朝著這方面去想，最終挑了親民的喜萬年酒樓，因為我想大家一起吃燒豬，會是很開心的事。印象中這裡是人氣不錯的店子，所以晨咁早請拔兄訂了位，但原來，週五的晚上竟沒有幾檯客，不用訂檯也可以。反而，有些食物，如金錢雞、西米布甸等，是必須要預留，否則明天請早。燒豬上桌，豬頭是舊式有閃燈的，大家馬上舉機拍攝，場面歡樂，我揀這裡的原因就是如此。原隻燒豬斬件，芝麻皮香脆，皮下脂肪適中，肉質嫩滑，帶有咸香，沾上微甜的乳豬醬，果然味美，難怪每檯都會點來吃。靚女牙醫想吃蝦多士和咸魚煎藕餅，不妨各點一客。多士炸得香脆乾身，咬落沒有很油膩的感覺，蝦膠彈牙，還有點咸蛋黃，只嫌味道仍是稍為淡口一點，但問題不算很大；至於藕餅，有咸魚在內自然香，口感也不錯，沒投訴。再來的兩款就不行了，先是紅酒煮生蠔，生蠔並不肥美，口感自然遜色，同時欠缺紅酒味道，大家都不欣賞。但更甚的是焗魚腸，香不香脆仍是其次，直頭是腥的，我只嚐了一點便放棄。還有煲仔飯，牛肉是沒有問題，都有點陳皮味道，但米飯不夠香，似在吃蒸白飯，下了豉油也沒大幫助，就是飯焦亦未見討好，大家都沒有多吃。素菜反而好一點，蒜茸炒豆苗，蒜香雖不突出，起碼豆苗很嫩口，當然這也是吃豆苗的最佳時節。另外的鼎湖上素粉果，看樣子是可以的，只是外皮晶瑩，然而一口咬下，便知道是味精掛帥的出品，因而又是不受歡迎。個人覺得，很多老牌酒家的點心師傅，下味精也是頗兇的，不知大家同意否?店方敬送糖水，有紅豆沙、綠豆沙以及紫米露，我揀了前者，只能說是普通，不過沒收錢的就不多加挑剔。最後，有生日蛋糕和一些外來的小食，希望我們的飯聚可以繼續維持，大家歡喜一萬年。
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來追這裡，大家也知道要吃燒豬，所以也不多作介紹了．反而，我認為這裡的冬瓜盅也非常好喝．原隻大冬瓜賣相也很討好，湯底有火腿，蟹肉，非常清甜而且鮮味，伴隨有大量蟹肉，足料，因此也非常好喝．此等菜色已經愈來愈少人做了！
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