醉瓊樓 Chui King Lau

目前最多人訂購的餐點

• 金牌鹽焗雞

  從 HK$ 224

  此描述僅供參考：焗外層塗有鹽、沙薑粉及白胡椒的雞
  

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• 家鄉梅菜扣肉飯

  HK$ 85

  每份
  

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• 鹹魚雞粒炒飯

  HK$ 85

  此描述僅供參考：鹹魚雞粒炒飯
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• 梅菜香扣肉

  從 HK$ 180

  For reference only: Braised pork belly is slow-cooked until tender, paired with tangy preserved vegetables. This dish features rich flavors from soy sauce and spices, often served with steamed rice, highlighting its Chinese culinary roots.
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• 鹽焗雞飯

  HK$ 85

  此描述僅供參考：鹽焗雞飯
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• 味菜牛柳絲飯

  HK$ 78

  此描述僅供參考：味菜牛柳絲飯
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• 芙蓉煎蛋飯

  HK$ 78

  此描述僅供參考：中式煎蛋餅配飯
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• 柱候牛腩飯

  HK$ 78

  此描述僅供參考：柱侯汁燜煮牛腩，配白飯
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• 生炒牛肉飯

  HK$ 78

  此描述僅供參考：粵式炒飯配牛肉粒
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• 紅燒斑腩飯

  HK$ 78

  每份
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• 免治牛肉飯

  HK$ 78

  此描述僅供參考：免治牛肉飯
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• 揚州炒飯

  HK$ 78

  此描述僅供參考：加入肉類，用鑊翻炒而成的中式炒飯
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• 紅燒豆腐飯

  HK$ 78

  此描述僅供參考：在加入豉油及糖的醬汁中燜煮香煎切片豆腐，配白飯
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• 洋蔥豬扒飯

  HK$ 78

  此描述僅供參考：洋蔥炒煎豬扒蓋上飯面，配醬汁
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• 鹹魚雞粒炒飯

  HK$ 85

  此描述僅供參考：鹹魚雞粒炒飯

  人氣之選
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• 豉椒排骨飯

  HK$ 78

  此描述僅供參考：蒸豆豉及辣椒醬醃製的排骨，配白飯
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• 家鄉梅菜扣肉飯

  HK$ 85

  每份

  人氣之選
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• 鹽焗雞飯

  HK$ 85

  此描述僅供參考：鹽焗雞飯

  人氣之選
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• 三絲炒麵

  HK$ 78

  For reference only: Stir-fried noodles feature a mix of meats and vegetables, cooked quickly in a hot wok. Soy sauce and garlic enhance the flavors, often served with chili sauce for added heat. This dish is popular in various Asian cuisines, showcasing a balance of textures and tastes.
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• 牛腩炒麵

  HK$ 78

  此描述僅供參考： 香氣四溢的炒牛腩河，牛腩肉鮮嫩多汁，味道鮮美，令人垂涎三尺。
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• 豬雜炒麵

  HK$ 78

  僅供參考：豬雜炒麵由豬內臟、麵條和蔬菜炒製而成，味道鮮美。這道菜通常配以醬油和香料，常見於香港街頭小吃。
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• 乾炒牛河

  HK$ 78

  此描述僅供參考：粵式炒河粉配牛肉及豉油
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• 廈門炒米

  HK$ 78

  此描述僅供參考：炒米粉配肉及蔬菜，以茄汁調味
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• 東江炒麵

  HK$ 78

  僅供參考：東江炒麵由炒麵條、豬肉、蝦仁和各種蔬菜製成，經典的廣東菜。這道菜以醬油和蒜香調味，通常配以青菜，口感豐富。
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• 星洲炒米

  HK$ 78

  此描述僅供參考：炒米粉配以肉類及咖喱粉
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• 牛肉炒麵

  HK$ 78

  此描述僅供參考：牛肉炒麵
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• 肉絲炒麵

  HK$ 78

  此描述僅供參考：淋上芡汁的豬肉絲及蔬菜炒麵
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• 八珍炒麵

  HK$ 78

  僅供參考：八珍炒麵是一道以炒麵為主的菜式，主要材料包括麵條、豬肉、蝦仁、雞蛋、青菜等。這道菜以醬油和蒜蓉調味，通常熱炒至金黃色，口感滑順，常配以醃製小菜。
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• 珍肝炒麵

  HK$ 78

  僅供參考：珍肝炒麵由珍肝、炒麵、蔥和醬油製成，炒至香味四溢。這道菜常見於香港街頭，搭配青菜，口感滑順。
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• 美果炒雞丁

  從 HK$ 166

  此描述僅供參考：加入腰果翻炒的雞粒
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• 宮保雞丁

  從 HK$ 166

  此描述僅供參考：四川炒雞粒、蔬菜及辣椒
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• 金牌鹽焗雞

  從 HK$ 224

  此描述僅供參考：焗外層塗有鹽、沙薑粉及白胡椒的雞

  人氣之選
  0
• 時菜炒雞柳

  從 HK$ 166

  For reference only: Stir-fried chicken features tender pieces of chicken cooked quickly with seasonal vegetables. This dish combines soy sauce, garlic, and ginger for flavor, typically served over rice or noodles. Originating from Asian cuisine, it highlights fresh produce and quick cooking techniques.
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• 中式焗牛柳

  從 HK$ 180

  此描述僅供參考：酸甜醬汁炒牛柳
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• 咖喱牛腩煲

  HK$ 138

  此描述僅供參考：咖喱炆牛腩煲
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• 西芹牛柳絲

  HK$ 152

  僅供參考：西芹牛柳絲由牛肉絲和西芹炒製而成，口感清脆。這道菜通常配有米飯，味道鮮香。
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• 蠔油炒牛肉

  HK$ 138

  此描述僅供參考： 鮮美的蠔油與嫩炒牛肉完美搭配，味道鮮美，回味無窮。
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• 沙嗲炒牛肉

  HK$ 138

  僅供參考：沙嗲炒牛肉是用牛肉、沙嗲酱和蔬菜炒制而成。牛肉嫩滑，沙嗲酱带有香料风味，通常配米饭享用。
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• 時菜炒牛丸

  從 HK$ 138

  For reference only: Stir-fried beef balls are made with ground beef, mixed vegetables, and soy sauce. This dish features a savory flavor profile and is typically served over rice or noodles. Originating from Asian cuisine, it highlights quick cooking techniques like stir-frying for a satisfying meal.
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• 時菜炒牛肉

  從 HK$ 138

  此描述僅供參考：牛肉炒時菜，以豉油調味
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• 紫羅炒牛肉

  從 HK$ 138

  For reference only: Stir-fried beef combines tender strips of beef with young ginger and pineapple. This dish features a balance of savory and sweet flavors, typically served with steamed rice. Originating from Asian cuisine, it highlights the freshness of ginger and the tropical notes of pineapple.
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• 美果炒肉丁

  從 HK$ 166

  For reference only: Stir-fried diced pork is cooked with cashews, bell peppers, and onions in a savory sauce. This dish features a balance of sweet and salty flavors, often served with steamed rice. Originating from Chinese cuisine, it highlights the use of wok cooking for quick preparation.
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• 酥炸大腸

  從 HK$ 138

  此描述僅供參考： 香脆可口，微辣味道。
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• 梅菜香扣肉

  從 HK$ 180

  For reference only: Braised pork belly is slow-cooked until tender, paired with tangy preserved vegetables. This dish features rich flavors from soy sauce and spices, often served with steamed rice, highlighting its Chinese culinary roots.

  人氣之選
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• 咕嚕香肉球

  從 HK$ 138

  此描述僅供參考：酸甜醬炒脆炸切粒豬肉
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• 京都焗肉排

  HK$ 118

  僅供參考：京都焗肉排由豬肉排、醬油、糖和香料製成，經焗烤至熟。這道菜通常配米飯，味道濃郁，帶有甜鹹風味。
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• 椒鹽焗肉排

  HK$ 138

  僅供參考：椒鹽焗肉排是用豬肉排焗製而成，配以椒鹽調味。這道菜通常外脆內嫩，常與白飯或蔬菜一同享用。
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• 生炒上肉排

  從 HK$ 138

  僅供參考：生炒上肉排由豬肉、洋蔥和青椒製成，經過快炒。這道菜口感鮮嫩，通常配米飯享用，常見於廣東餐廳。
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• 時菜炒斑球

  從 HK$ 180

  此描述僅供參考： 鮮美香口嘅炒魚片配時令蔬菜。
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• 白汁石斑塊

  從 HK$ 166

  For reference only: Grouper fillet is pan-seared and served in a rich cream sauce. This dish often features garlic, lemon, and herbs, enhancing the mild flavor of the fish. Typically accompanied by rice or vegetables, it showcases coastal culinary traditions.
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• 薑葱焗魚雲煲

  從 HK$ 152

  僅供參考：薑葱焗魚雲煲是一道以魚片和魚肚為主料的煲仔菜，配以薑和葱。這道菜以焗的方式烹調，味道鮮美，通常搭配白米飯享用。
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• 蛋煎白飯魚

  從 HK$ 124

  此描述僅供參考：白飯魚煎蛋
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• 椒鹽白飯魚

  從 HK$ 124

  此描述僅供參考：椒鹽白飯魚
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• 椒鹽鮮魷

  從 HK$ 166

  此描述僅供參考：油炸麵糊包裹的魷魚，再以椒鹽調味
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• 時菜鮮魷球

  從 HK$ 152

  此描述僅供參考：時菜炒鮮魷
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• 黃金焗中蝦

  從 HK$ 161

  For reference only: Baked shrimps are coated in a rich salted egg yolk mixture, then baked until golden. This dish features a savory and umami flavor profile, often served with steamed rice or as an appetizer. Originating from Southeast Asia, it highlights the use of salted egg yolk in seafood preparations.
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• 椒鹽焗中蝦

  從 HK$ 161

  For reference only: Baked shrimps are seasoned with spiced salt and roasted until tender. This dish highlights the natural sweetness of the shrimp, often served with lime wedges and fresh herbs, popular in coastal cuisines.
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• 腰果炒蝦仁

  HK$ 166

  此描述僅供參考：腰果炒蝦仁
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• 西芹炒蝦仁

  HK$ 166

  For reference only: Stir-fried shrimp with celery features shrimp quickly cooked in a hot wok with crisp celery. This dish combines savory soy sauce and garlic, often served with rice or noodles. Originating from Chinese cuisine, it highlights fresh ingredients and quick cooking techniques.
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• 滑蛋鮮蝦仁

  從 HK$ 166

  此描述僅供參考：嫩滑雞蛋與蝦仁一起翻炒
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• 黃金炸蝦球

  從 HK$ 168

  For reference only: Deep-fried shrimp balls are made with minced shrimp and salted egg yolk. They are crispy on the outside and savory inside, often served with a dipping sauce. This dish is popular in Chinese cuisine, showcasing a blend of seafood and rich flavors.
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• 油泡帶子

  從 HK$ 262

  For reference only: Crystal scallops are lightly seared scallops, often served with a citrus or soy sauce. This dish highlights the natural sweetness of the scallops, typically accompanied by fresh herbs or vegetables. Originating from Asian cuisine, it emphasizes clean flavors and simple preparation methods.
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• 西芹炒帶子

  從 HK$ 236

  For reference only: Stir-fried scallops with celery features tender scallops quickly cooked in a hot wok. The dish combines the natural sweetness of scallops with the crispness of celery, often seasoned with soy sauce and garlic. It is typically served with steamed rice, highlighting its Asian culinary roots.
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• 海鮮雜菜煲

  從 HK$ 152

  For reference only: Braised seafood, including shrimp and fish, is combined with mixed vegetables in a casserole. The dish is slow-cooked with garlic, ginger, and soy sauce, enhancing the natural flavors. Typically served with rice, it reflects Asian culinary traditions.
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• 蝦米節瓜粉絲煲

  從 HK$ 124

  僅供參考：蝦米節瓜粉絲煲由蝦米、節瓜和粉絲製成，經燉煮而成。這道菜口感鮮美，通常配以米飯享用。
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• 蟹肉扒鮮菇

  HK$ 168

  僅供參考：蟹肉扒鮮菇由新鮮蟹肉和鮮菇製成，通常用蒸或煮的方式烹調。這道菜的味道清淡，常搭配米飯或蔬菜，適合喜愛海鮮的人士。
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• 水晶大蝦球

  HK$ 178

  僅供參考：水晶大蝦球由新鮮大蝦製成，經過剁碎和調味後包裹在透明的澱粉皮中。這道菜通常以蒸的方式烹調，搭配醬油或醋作為沾醬，口感滑嫩，鮮味十足。
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• XO醬花枝雞片

  從 HK$ 180

  僅供參考：XO醬炒花蟹是一道以花蟹為主料的海鮮菜式，使用XO醬炒製。這道菜的味道鮮美，通常搭配白米飯享用，深受香港人喜愛。
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• XO醬花枝帶子

  從 HK$ 250

  僅供參考：XO醬炒花蟹是一道以新鮮花蟹為主料的海鮮菜。蟹肉與XO醬一同翻炒，味道濃郁，通常搭配白飯享用。
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• 東江豆腐煲

  從 HK$ 138

  僅供參考：東江豆腐煲由豆腐、豬肉、香菇和青菜製成，經燉煮而成。這道菜以醬油和蒜蓉調味，通常配白飯享用，源自廣東東江地區。
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• 八珍豆腐煲

  從 HK$ 138

  僅供參考：八珍豆腐煲由豆腐、香菇、木耳、青菜等八種食材製成，經燉煮而成。這道菜口感滑嫩，常配米飯享用，源自廣東地區。
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• 炸釀豆腐煲

  HK$ 124

  僅供參考：炸釀豆腐煲由釀滿肉餡的豆腐和各種蔬菜組成，經油炸後煮熟。這道菜通常配以醬油和香料，呈現出鮮香的味道，常見於廣東餐廳。
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• 琵琶豆腐

  HK$ 138

  此描述僅供參考：豆腐壓碎加入鯪魚肉混合，再油炸
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• 紅燒釀豆腐

  從 HK$ 124

  此描述僅供參考：香氣四溢，微甜可口。豆腐鮮嫩，內餡香味十足。
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• 煎炆釀豆腐

  從 HK$ 124

  僅供參考：煎炆釀豆腐是以豆腐為主料，內餡通常包含豬肉和蔬菜。豆腐先煎至金黃，再與醬油和高湯炆煮，味道鮮美，常配米飯享用。
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• 北菇扒大鴨

  從 HK$ 196

  For reference only: Braised duck is slow-cooked with mushrooms, garlic, and herbs. The dish features rich flavors and is often served with rice or noodles, highlighting its Asian culinary roots.
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• 八珍扒大鴨

  從 HK$ 196

  For reference only: Braised duck is slow-cooked with eight treasures, including mushrooms, chestnuts, and lotus seeds. This dish features savory and slightly sweet flavors, often served with steamed rice, highlighting its Chinese culinary roots.
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• 時菜扒大鴨

  從 HK$ 196

  For reference only: Braised duck is slow-cooked with seasonal vegetables, creating a rich, savory flavor. Typically served with a sauce, this dish highlights regional cooking techniques and seasonal produce.
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• 西湖牛肉羹

  從 HK$ 138

  此描述僅供參考：以免治牛肉、豆腐、香菇及芫荽煮成的湯品
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• 粟米魚肚羹

  從 HK$ 138

  此描述僅供參考：濃厚的粟米魚肚羹，通常配有蛋花
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• 海鮮瑤柱豆腐羹

  從 HK$ 152
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• 花膠燉北菇湯

  從 HK$ 236
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• 銀杏豬肚湯

  從 HK$ 138

  是日例湯
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• 呂宋芒果糯米糍

  HK$ 22

  僅供參考：香甜的芒果糯米團，外皮柔軟，內餡滑順，口感豐富。
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