影片
港鐵灣仔站 B1 出口, 步行約6分鐘
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營業時間
今日營業
12:00 - 21:30
星期一至日
12:00 - 21:30
以上資料只供參考, 請與餐廳確認詳情
港式燒味我好鍾意食😎 灣仔呢間發達叉燒新開冇幾耐我已經食過一次😬 佢啲叉燒真係唔錯🫶🏻今次就嚟試吓佢嘅其他嘢啦😗 發達叉燒係城中著名粵菜館鋒膳嘅姐妹店，出品有返咁上下😎 🌟 茅台醬油雞燒鵝雙拼飯 $80 （另+30轉燒鵝髀） 加$30轉隻咁靚嘅燒鵝髀真係好抵😍睇隻燒鵝髀嘅色澤都知有幾好食啦🤩🤩 皮脆肉嫩😍 我影相都花咗一段時間，但係隻鵝髀啲皮仲係脹卜卜，一啲皺皮都冇，咬落香脆😍 鵝肉嫩滑細緻又多汁，鵝油撈白飯真係一百分😎 茅台醬油雞同樣出色，加咗茅台嘅醬油，酒香醬香俱備，好特別👍 雞肉嫩滑，皮薄唔會太肥，啱曬我😎 配蔥油食真係冇得輸😗所有飯都會跟老火湯一大碗，非常足料啊，會連埋足料湯渣一齊上，鍾意食埋湯渣嘅朋友一定話正😆 呢度嘅環境好舒適乾淨，招呼都好好，燒味部同樓面嘅職員都好Nice🫶🏻 下次係灣仔想食燒味，一定會再嚟食🫶🏻
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灣仔呢頭卧虎藏龍，最近試咗間新開嘅燒味舖「發達叉燒」，原來係鋒膳旗下嘅出品，一試之下，果然名不虛傳！叉燒茅台醬油雞飯 🐔🍚🥢呢個飯雙拼叉燒同茅台醬油雞，份量十足！叉燒半肥瘦，燒得啱啱好，外層帶少少燶邊，咬落去肉質鬆軟，充滿蜜汁嘅香味，唔會太甜膩。至於個茅台醬油雞，雞肉滑嫩，醬油味香濃，帶有淡淡嘅酒香，非常獨特，同平時食開嘅醬油雞好唔同！個飯用嘅係靚絲苗米，粒粒分明，索晒啲醬汁，真係食到舔舔脷！😋燒鵝飯 🦢🍚燒鵝皮脆肉嫩，油脂分佈平均，咬落去啖啖肉汁，鵝皮嘅脆卜卜口感真係一流！燒鵝嘅調味恰到好處，鹹香味十足，唔會太鹹，配埋白飯簡直係完美組合！唯一美中不足嘅係，今次食嘅燒鵝略嫌肥咗少少，如果可以瘦啲就更加好喇。🤔鵝汁時蔬 🥬🥦叫咗個鵝汁時蔬，今次係用芥蘭炒，鵝汁濃郁，帶有少少油香，撈埋啲菜食真係好惹味！芥蘭爽口，炒得啱啱好，唔會太老，整體嚟講都唔錯！👍
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If there’s one dish that defines Cantonese comfort food, it’s char siu (BBQ pork) over fluffy steamed rice—and 發達叉燒 (Fat J Char Siu) in Wan Chai has absolutely mastered it. I’m still dreaming about the melt-in-your-mouth experience I had here, and trust me, this spot deserves a spot on your culinary bucket list! The Star: BBQ Pork with Rice 🍚🔥 Let’s talk about the char siu. Imagine tender, succulent pork glazed with that perfect balance of sweet and smoky, caramelized just enough to create a slight crisp on the edges. The meat was so juicy and fork-tender it practically dissolved on my tongue—no exaggeration! The marinade had depth, with hints of honey, soy, and a whisper of five-spice that lingered beautifully. Served atop fragrant jasmine rice with a drizzle of savory sauce, this dish is simplicity at its finest… and most addictive. Service Shines Too! 💫 The staff here are the unsung heroes. Warm, attentive, and genuinely passionate about their food, they made sure my meal was seamless. Even during the lunch rush, the team kept smiles on their faces and plates moving swiftly. It’s rare to find such efficient yet heartfelt service in bustling Hong Kong! Location & Vibe 📍 Nestled in Wan Chai, the restaurant has a no-frills, hole-in-the-wall charm that screams authenticity. Don’t expect lavish décor—just honest, stellar Cantonese classics that focus on flavor over flair. Final Verdict: 發達叉燒 isn’t just a meal; it’s a char siu revelation. Whether you’re a local or a visitor, this spot is a must-visit for anyone craving BBQ pork done right. Run, don’t walk—and prepare to be obsessed.
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🥢茅台醬油雞：酒香撲鼻，嫩滑多汁茅台醬油雞真係一試難忘！雞肉煮得啱啱好，皮滑肉嫩，完全冇過火嘅感覺。最特別嘅係用咗茅台酒嚟調味，酒香非常突出，但又唔會搶晒雞本身嘅鮮味。嗰陣陣醬香同酒香融合得好自然，每一啖都係享受。雞皮仲有少少微微嘅甘甜，加埋醬油嘅鹹香，真係令人停唔到口。如果有啲蔥油或者蒜蓉醬配埋一齊食，嗰種滋味真係無敵！🥢蜜汁叉燒飯：甜鹹平衡，飯香四溢講到叉燒飯，呢道菜可以話係廣東人日常生活中最親切嘅美食之一。呢度嘅蜜汁叉燒飯真係做得好出色！叉燒表面刷咗一層蜜糖，烤到微微焦香，但又唔會太乾。入口有少少焦邊嘅脆感，再咬落去就係嫩滑多汁嘅肉質。肥瘦比例掌握得啱啱好，完全冇嗰種膩滯感。蜜汁帶出咗叉燒嘅甜味，但又唔會過甜，鹹甜平衡得非常好。🍚至於飯方面，用咗靚米煮成，每粒飯都晶瑩剔透，而且粒粒分明。最正係叉燒汁滲入飯度，每一口都充滿濃郁嘅肉香同蜜汁味道。配埋幾條青菜既清新又解膩，一碟飯食到尾都唔會覺得悶。🍲老火湯湯底清澈但充滿濃郁嘅鮮甜味，一飲落去就知道熬足幾個鐘頭。材料煲到出晒味，但又冇渣滓或者過重嘅油膩感，飲完之後覺得成個人都暖笠笠，好舒服
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今日收工一個人去搵食，就去咗蘭杜街行下，睇下有乜心水。見到新開間發達叉燒，就去試下啲叉燒水準如何。見到滑蛋叉燒飯$70蚊，金鐘收費算係咁啦，加上好叉燒而家難搵。再加咗$10轉做豬油撈飯，畢竟而家好少見。而且我同職員講想要肥啲嘅叉燒，職員都好有禮貌咁話會儘量安排，唔一定有。咁我見個職員都咁有禮貌咁提我，我都做好心理準備，希望師傅心情好，幫我安排到肥少少嘅叉燒～到一上桌，先嚟碗湯，無乜味精，少鹽清湯，暖下位熱下身相當合適。主菜一上，豬油撈飯非常香，我半攪拌後食得相當過癮。滑蛋相當香滑，唔會太油唔會太濕，師傅手勢相當好！叉燒雖然全瘦，但份量多，師傅為咗配合瘦叉，將佢切得非常薄，雖然乾，但都咬得爛，配合滑蛋同豬油，完美平衡！唯一美中不足係叉燒表面無乜焦糖味同炭香，有少少似食緊煲湯湯渣，不過有滑蛋同豬油配合，完美平衡！總括嚟講，服務態度同環境非常好，一個人坐得非常舒服，職員都提我要撈勻豬油先好食個飯，非常親切同好笑容。作為一間叉燒專門店，如果為咗食叉燒而去嘅人，可能要有心理準備，試多幾次，撞下手神先食到想食嘅肥瘦度！或者有食過嘅人可以分享下點先食到肥叉燒～我個人而言唔會再去，因為我肯定有其他鋪頭會有多啲肥叉賣俾我呢個愛肥之人～
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