港潮樓 尖沙咀

港潮樓 評價 相片

尖沙咀確實係一個放工約朋友食飯嘅好地方 ，返中環嘅又近，返觀塘旺角又近，就算新界出嚟都係 好方便。

又唔駛過海塞車車費又貴，揸車嘅又要畀隧道費。

所以我經常去尖沙咀搵食， 港潮樓都係屬於我同朋友日日到的飯堂。

冬瓜盅， 港潮樓裝修未算豪華麗但係 ，食嘢最緊要係睇食物嘅質素同埋廚師烹調嘅手法。

片皮鴨 ！片皮鴨皮薄餡靚 ，鴨肉咬落去有啲汁啲出嚟。

豉油王炒麵 呢度嘅時候王炒麵當然唔同海皇粥或者喺街邊度買嗰啲喇，用嘅豉油辣醬都係上等高級嘅，絕對係富豪名人飯堂。

如在主題所述, 燒賣是臭的, 若不是豬肉不新鮮, 便是來貨貪平唔靚.另外, 流沙包的皮也佔了臭味. 應是蒸時被隔離的臭點心燻倒了.服務更是差, 伙計愛理不理, 倒是經理幫我們cancel沒來的order時較helpful.

01 JAN 2007To celebrate the New Year, I took my family with the dreaded inlaws forming a party of 11, to a restaurant called the Gateway (港潮樓) situated on the second floor of the Harbour Crystal Centre, in East Tsim Sha Tsui.The place was recommended to me with by a fellow golfer.We arrived at 6:30PM and to my amazement, we were the first party there.The main dinning area was not particularly large, with about 20 tables of various sizes spaciously apart.In addition, there were 10 function rooms at the back.The d嶰or was what I would call modern Chinese with a warm maroon colour scheme.The wall next to our table could do with some touchups as there were a number of unsightly smudges.The order was taken by a waiter who was fairly responsive and well informed of the day’s specials. My son decided to order of the signature dish of crab in glutinous rice but he would like ordinary fragrant rice fried in egg white in stead of the glutinous version. The man froze.Possibly, he could not spell the word flexibility or else my son spoke in an alien language. After a suitable period of defrosting, he said he would consult the chef whereupon I lost my patience and asked to speak to the man himself.Seconds later, an affable, slightly rotund and smiling man appeared in a spit and span white tunic complete with a chef’s tall hat.I always regard a chef who takes pride in his turnout would do likewise with his food.His impressive appearance injected much confidence in me.The chef introduced himself as Ah Ming and took the order, with a ready response of no problem to each and evry whim of my son.He then returned to attend to his duties in the kitchen.My subsequent nosy enquiry revealed that the chef has more than 25 years of experience in preparing Chiu Chow cuisine.After the initial hiccup, the rest of the evening went like a dream.The first course was sliced goose meat in Chiu Chow marinated sauce.The meat was tender but more importantly the marinated sauce was mature and full of flavours.The omelet with pearl oysters and melon was true to the rustic and traditional Chiu Chow style of cooking.The novelty came with the diced curry chicken with chupatti.The meat was well mixed with sweet corns which went very well with the warm Indian coarse bread.The beef brisket in consommwas, comparatively speaking, less impressive than other dishes.The saving grace was the consommwhich was peppery and tasty. The steamed garupa was as fresh as it was delicious. The piece de resistance was of course the steamed crab with rice which was worth waiting for.The full splendour of the crustacean, enhanced by a sumptuous application of garlic, was absorbed by the rice through the steaming process.To complete the meal, I ordered congee with pearl oysters and minced pork.To finish the meal, I ordered six huge buns of lotus seeds and sesame fillings.Then to our surprise, an additional course of dessert in the form of sago pudding arrived with compliments from the chef.The damage to my wallet was only $2,500 including a princely tip, a megre sum for a satisfying dinner for 11.By the time we left at about 8:30PM the place was 90% full.It should have been 100% full with a long line in waiting, judging from the standard of food, price and service during the meal. I could see myself like the dying prima donna of Verdi’s opera Aida, reappearing in this restaurant again and again with monotonous regularity, hopefully without the inlaws!

野食一般la...不過不失, 大路潮州野..個商場就恐佈D, 好似鬼城咁, 十室十空

是次共7位女士去,20:00時都坐唔滿,食客只佔四成.可能因為咁,waitress勁催我們落單,但我們未齊人,無理佢. 裝修幾好,但樓底真的有點低,很侷促. 食物款式幾好,味道都幾好.但Waitress好煩,食二淡又換一次碟,可能食客小掛... 部長衛生知識欠奉,企在餐廳門口打噴嚏,手不掩口...oi..結賑時check單,因為我們落order時,部長話將餸加大(即不是例牌),咁我們當時沒問幾錢,所以check單.一看之下將單有一個item只寫"廚部單$320", 咁我問他什麼叫廚部單,waiter便不屑的回答.原來$320內包含了三道菜的,所以各位下次去時便要在落單時問清楚.

港潮樓餐單提供粵菜, 廣東, 海鮮, 山珍海味, 點心, 酒樓等推介美食位於尖沙咀區，餐廳座位數280人均消費約$101-200，結賬可以用Visa,現金，Booking訂位可以電話致電 25130900 查詢。

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港潮樓餐廳詳細資料：

• 港潮樓地址:
  尖沙咀加連威老道100號港晶中心2樓
  Gateway Restaurant, 2/ F, Harbour Crystal Centre,100 Granville Road, Tsim Sha Tsui
• 港潮樓電話: 25130900
• 港潮樓價錢: $101-200
• 分類: 粵菜, 廣東, 海鮮, 山珍海味, 點心, 酒樓
• 座位: 280
• 付款: Visa,現金
• FB專頁: 港潮樓 Facebook

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