正潮樓 (銅鑼灣店) — Restaurant in Hong Kong

Chiu Chow cuisine is one of my favorites because of its diversity of tastes and preparation methods. This time we popped into Best Chiu Chow Restaurant in Causeway Bay for their scrumptious special half-price menu.

◆Peanuts & Pickles ◆Lo Sui Platter Creamy and custardy goose liver, fatty and moist goose meat, crunchy yet tender goose feet with tofu. Delicate lo sui sauce with fragrant spices.

◆Stir-fried Crab w/ Basil Meticulously prepared crab with the spiky parts trimmed off. The pan-fried noodles had soaked up the essence of the crab.

◆Marinated Live Shrimps A rather strongly-flavored cold dish. Firm and succulent fresh shrimps in a rich sauce with chopped coriander, chili and garlic.

◆Pan-fried Oysters w/ Duck Eggs, Shantou Style Loaded with oysters in a thin egg batter. The fish sauce highlighted the taste of the ingredients.

◆Deep-fried Bombay Duck Crispy batter, juicy meat. Thick cut which preserved the moisture of the fish....

The new Causeway Bay branch of the renowned restaurant chain boasts a spacious and elegantly designed interior, exuding a sophisticated Chinese ambiance. Compared to the original Wan Chai flagship, this location offers a more comfortable and relaxed dining experience.

The menu showcases the restaurant's expertise in modern Cantonese cuisine, with a focus on premium seafood delicacies such as fish maw, sea cucumber, and bird's nest. The culinary team presents an array of traditional Chaozhou specialties that are sure to delight the palate.

The attentive and well-trained service staff enhance the dining experience, thoughtfully introducing the menu's signature dishes and ensuring the utmost care for each patron. The harmonious blend of refined decor, expertly prepared Chaozhou cuisine, and impeccable service creates a truly memorable...

很久沒去嘆我喜歡的潮州菜了!見到有間潮州菜館推出了鮑､參､翅､燕窩套餐好抵食,不假思索即約齊飯腳去開餐｡

地點正是位於銅鑼灣的正潮樓早年試過灣仔店印象不錯!能於逆市擴充開分店水準必定有過人之處｡

店內裝潢以古典美作賣點感覺乾淨又舒適,而且更有獨立廂房方便喜歡私隱度高的朋友用餐｡

廳面掛上一幅由蔡欄先生題寫的墨寶完全能夠道出我的心聲太妙了哈哈｡

餐廳正推出晚市特價套餐只要點選紅燒魚翅､紅燒燕窩､厚菇焗鮑魚或厚菇炆海參套餐價位由$438~$568/位,即可從20款的自選菜式當中任意配搭,一至兩位可選3款､三至四位可選5款､五至六位可選7款､7位以上可選9款的自選菜式,配搭超自由相信大家也必定找到心頭好的菜式｡

先來嘆杯單樅靚茶潤喉等齊人就開餐｡

厚菇焗鮑魚用上墨西哥新鮮鮑魚來炆煮!鮑魚咬下口感爽滑帶有鮮味濃厚,那件厚花菇也不是省油燈香軟可口菌味香濃｡

愛健康的可選這個厚菇炆海參用上矜貴的豬婆心口感特別稔滑!吸收了濃厚的醬汁味道也很吸引而且吃得非常舒暢｡

女士們至愛的養顏好物紅燒燕窩用上足三両的金絲燕窩來炮製非常足料!配襯鮮甜的高湯加上啖啖燕窩吃下非常滋味｡

最後還有以金勾翅來炮製的紅燒魚翅!但魚翅這味就交給車爸爸享用好了｡

不過我們更喜歡單點的菜式先來一客鵝肉拼鵝肝!鵝肝超級粉嫩幽香的滷水味做到齒頰留香好精彩,獅頭鵝肉質細嫩嚼勁十足香料味不霸道之餘更淡麗香醇,每口也鵝香鮮厚鹹香恰到好處真美味!

然後這味玉枕白菜$88/位(四位起需一天前預訂)是做法非常講究的傳統潮州手工菜!嫩滑的津白內有豬頸肉､鮮蝦､蝦米及香菇等食材,豐富的味道和口感散播嘴巴之內配襯高湯芡汁非常滋味｡

脆皮酸甜蠔$58/隻選用新鮮肥美的台山蠔酥炸而成,以自家製的甜酸汁來伴吃鮮中帶甜肉嫩多汁｡

香炒瑤柱鬆$338用的是日本瑤柱所以鹹香惹味而不腥,加上馬蹄､韭黃和肉鬆的助攻令菜式更為豐盛,配襯生菜盞來享用口感清爽之餘味道又香濃｡

梅汁蒸馬友魚油分重的馬友以酸香的梅汁調味充分展現潮州菜的智慧,這條馬友魚肉質香嫩喜歡嚐鮮的我吃得不亦樂乎｡

炒麻葉是一道廣東潮汕地區的傳統名菜我還是第一次品嚐!麻葉含有豐富的纖維質及多種維生素非常有益,以蒜蓉和豬油炒香吃下很嫩溜而且一點苦澀也沒有好好味｡

單尾選上一飯一粉來滿足澱粉癮先來芋頭炒香飯$138!飯粒炒得乾爽加上芋頭的香氣絕對有它的捧場客｡

簡單的菜脯炒粿條$128正是大廚顯功架的菜式,粿條炒得爽滑不油膩加上口感十足的菜脯不錯吃｡

最後甜品我們選了桔餅姜薯粿$58/3件,煙韌的粿皮內藏滿姜薯桔餅泥中,獨特口感加上甜美味道充滿潮式的風味｡

吃滿$2000我們更得到價值$238一泡功夫茶的優惠券一張,可於下午茶時段來享...