124
17
5
| Restaurant: | Hong Kong Old Restaurant |
|---|---|
| Info: |
To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
Exit A2, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station
continue reading
Telephone
27221812
Introduction
Hong Kong Old Restaurant is a traditional Shanghainese restaurant that has carefully refined its dishes to fit the tastebuds of Hong Kong people. A few of their signature dishes include pan fried buns, smoked eggs with walnut and crab meat and roes with tofu.
continue reading
Opening Hours
Today
11:30 - 22:00
Mon - Sun
11:30 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
和一班朋友們定期舉行飯局，預訂了這家中菜館。裝修光猛簇新，餐桌之間不算擠迫。 餐牌印刷精美，圖文並茂，色彩豐富，十分吸引。 點了多款美食，分別是: 麻衣素鵝 ($148) 這是冷盤前菜，充滿豆香又有點爽脆的腐皮，包裹著已醃過的冬菇絲，香氣滿溢。 棒棒雞 ($168) 另一款前菜，嫰滑的雞絲配冰冷的粉皮，再淋上麻醬，開胃醒神。 賽螃蟹 ($158) 簡單而傳統，把蛋黃弄破再和蛋白攪拌，很有儀式感。整道菜充滿蛋香，亦帶有微鹹的味道。 乾燒明蝦球 ($298) 蝦球有六隻，煎得橙紅色，肉質保持彈牙爽口。醬汁酸甜亦有微辣，很有層次，惹味動人，一吃難忘。 樟茶大鴨 ($238半隻) 鴨肉整齊擺放好，烤得色澤紅潤，肉質有嚼勁，亦滲入了茶味的清香。 火腿津白 ($148) 表面的金華火腿切得薄身，有陣陣鹹香，津白滑溜而味道清甜。 小籠包 ($140十隻) 蒸好的小籠包騰雲駕霧，每一隻外型飽滿，皮薄而豬肉肥瘦適中，肉汁豐富而濃郁。 金腿菜粒炒飯 ($148) 配料有金華火腿粒、菜粒及雞蛋，炒飯呈金黃色，賣相吸引，飯粒軟熟可口。 店員親切，服務細心。整體來說，各方面不俗。
continue reading
走入「香港老飯店」，心情即刻被呢間帶有懷舊氣息嘅餐廳感染到，好似一陣時光倒流咁。一入座，服務員已經熱情問候，仲快手快腳噉送上餐牌，心諗今晚一定食得好開心！🌟頭盤揀咗合桃燻蛋，蛋黃簡直係「流心」嘅化身，豐富嘅煙燻香氣令味蕾即刻迸發！蛋白入口微微彈牙，然後合桃香甜酥脆，渣都冇得批。而鎮江餚肉香氣四溢，每件餚肉咬落去都滿足，我就想讚聲：叉翼呀！再黎蜜味烤香方，呢件小吃真係咬落去有鼓掌嘅衝動，濃濃嘅蜜糖桂花香夾雜住酥脆嘅腐皮和火腿肉嘅咸香，係令食客回味無窮嘅佳餚。當然唔少得嘅松子黃魚，炸得外脆內嫩嘅黃魚，配上啱啱好嘅糖醋汁，令整體平衡得宜，加埋松子碎，攞嚟開酒正。至於韭黃炒鱔糊，嗰份香味，哇！立即引到埋近啲嘅人都想過嚟湊份熱鬧，韭黃和鱔糊配搭得啱晒，夠晒嗲！最後，點咗煎芋泥餅做結尾。嗰份香濃芋泥，加上微微焦香嘅外皮，食落真係令人心滿意足！整體嚟講，「香港老飯店」並非唔係講究嘅高檔餐廳，但佢哋呈獻出嘅係一種至真至摯嘅食物體驗同那份懷舊情懷，勁正！👍👍👍
continue reading
踏入呢間餐廳，一股濃郁嘅大閘蟹香味迎面撲鼻嚟，個肚直頻唱票。第一樣上嚟嘅就係佢哋嘅招牌 - 大閘蟹，啊，見到啲工整嘅蟹膏，我心諗：「呢個一定好食到暈！」夾一筷子蟹肉，鮮甜得嚟肉質彈牙，真係得意得嚟！😋小菜方面，啲涼菜同小籠包都唔馬虎，最正係裏面嗰口感Q彈嘅雲吞，每一啖咬落去都有種「爽滑過喉」嘅喜悅。佢嗰碗蟹粉海鮮羹，湯頭鮮美到不得了，個種「滿滿」嘅蟹粉喺湯底微微滋潤，下次同朋友嚟，我係一定會再點嘅。呢度嘅食物真係有種「百食不厭」嘅魔力，令人每次嚟都有新驚喜。最後嗌咗盤冬菇豆苗純綷，感覺得意又健康，味道清新，豆苗頂頂嘅脆，冬菇又吸滿咗調味汁，每一啖都既健康又過癮。啲水果提提神，完美收尾。總結落嚟，呢間食蟹俾左個好深印象，食得自己開心嗰陣，啲菜品質量同服務都係上乘，「心滿意足」嘅體驗。下次有機會，一定要同三五知己再嚟小聚，共享呢個滋味！🦀🤤🥢
continue reading
吃過這家店的上海菜，簡直嘆為觀止！第一口嗌落去嘅小籠包，皮兒嫩滑，湯汁滋味十足，啖啖肉餡，正到彈！包在你個口裏爆開嘅滋味，真系"掂"到不得了，食一籠都唔夠噠。再講講嗰紅燒元蹄，哎呀，真系"無得頂"！腍到化，淋到入味，啖啖肥美中帶著一種說不出嘅韌性。梅菜扣肉呢，每一片都溼潤得宜，醬油香、梅菜甘，實指嘅組合，睇落好似平平無奇，入口之後先知有幾標青！而家講下這個乾扁四季豆，嗱，正宗嘅鑊氣，一啖唔覺得，兩啖開始"掛住"，中間夾雜着嗰啲肉絲，香辣得嚟又唔會太過火，正！呢家飯店嘅野食，真系讓人回味無窮，每一樣都係心思之作，叫人食咗仲想再食。而且老闆對菜嘅把控，服務員嘅周到服務，全部都令人覺得暖笠笠嘅。下次我一定會再拉埋班朋友過嚟，轉轉吓願望清單上嗰啲未食到嘅美食！🥟🍲💕
continue reading
朋友生日, 一行幾個閏蜜去尖沙咀香港老飯店. 我自己最喜歡砂鍋雞, 好夠味, 想再添多碗!! 我哋仲叫咗小籠包, 賽磅蟹, 松子魚, 醉雞… 全部都保持水準.甜品有驚喜, 一咬入去暖暖, 好適合宜家凍凍地食, 呢個又係食完都想再encore👍
continue reading