Hong Kong | Sun Tung Lok Chinese Cuisine 新同樂魚翅酒家

Sun Tung Lok, founded in 1969 by the Yuen’s family, focuses on top quality Cantonese cuisine and have leaded the restaurant to an unparalleled reputation in the market. It was awarded Michelin 3 stars in 2011 and became the first non-hotel eatery to be rewarded 3 stars in Hong Kong. It one of only two Chinese restaurants in the world to receive such recognition that year.

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新同樂於一九六九年由袁氏家族創辦。四十多年來提供最頂級粵菜,並以至高廚藝造詣,盡取中西美食精粹,道道頂級佳肴,備受老饕推崇。在二零一一年,更榮獲法國『米芝蓮指南-香港.澳門 2011』三星級別殊榮,成為全港唯一非酒店三星食府。截至二零一一年,全球只有兩間中菜食府獲此榮譽,寫下新同樂歷史光輝一頁。

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Locates on 4F in the Mira Mall, the interior decoration of Sun Tung Lok is very elegant and high-end. They also opened the second branch in Central last year on Stanley Street. But the one in the Mira is the starred one.

新同樂本店位於The Mira美麗華商場四樓,2014年新開業的第二家、也是唯一一家分店位於中環史丹利街。

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The chopsticks were made of real ivory, which seems have a very long story.

象牙做的筷子看起來也有一段歷史了。餐前小吃是腰果,非常香脆。4

Sun Tung Lok specilities in making shark fin, we noticed that 90% of the tables ordered the signature braised shark’s fin in superior soup. It was cooked side by the table in a claypot. We actually ordered 2 and devided in 3 pots, and there was a lot shark’s fin in each!

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Braised shark’s fin in superior soup 紅燒大鮑翅 ($588)

I not often have shark fin in Hong Kong, but i did eat a lot when i was in mainland China. The soup base was very rich, tastes very real, not like those made with artificial colors and flavors in China. The portion of shark fin was a lot as i mentioned. A must-try!

新同樂之所以叫魚翅酒家,當然招牌是魚翅。點菜時環顧四周,幾乎每一桌都有點這款招牌的紅燒大鮑翅。下單后服務員把餐車推到我們桌邊,在一旁現煮砂鍋大鮑翅。我們三個大人只點了兩份share,然而上臺時每一份的分量卻不少。湯底味道非常純正,魚翅也是上等好料。是必試的一款。

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XO sauce braised ox tongue XO醬滷牛舌 ($88)

My top-pick appetizer at Sun Tung Lok. I am not a fan of animal’s tongues, this one is the only exception.The tongue was cubed and braised in soy sauce, and flavor of the dressing perfectly went through the whole cubes. It was chewy, and even the central part was really tender.

來了很多次新同樂,每一次都會點這款牛舌。一般餐廳都會把這類食物切成片狀以便入味,而新同樂卻是塊狀,而且每一塊的味道都非常入味濃郁。牛舌本身也非常嫩。

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Century Egg with Pickled Baby Giner 子薑皮蛋

One of my favorite appetizer here, never disappointed and get bored of it. The century eggs were always yolky and tastes really good. The best part of the dish is actually the pickled baby ginger in the center. Each piece of ginger was really tender, not very spicy but with a lovely sweet and sour taste. Perfectly combination!

每一件皮蛋都是糖心狀,實在討人喜歡。然而精華部份必然是子姜。新同樂自家腌製的子姜選料上乘,沒有一絲殘渣。酸酸甜甜的味道和皮蛋完美地保持了平衡。

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Cha siu with preserved plums 蜜餞新鮮梅頭叉燒 ($138)

Unlike the cha siu we had in other places, this one was made with plum, which has a very lovely aroma and taste – a little bit sourness, which perfect balanced with the sweetness of the honey inside.

和別處的叉燒不同,新同樂的叉燒加入了蜜餞鮮梅,增添了意思清新的味道。給本身微甜的叉燒帶來了一絲酸酸的口感。叉燒的肉質也很不錯。

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Steamed Miniatus Grouper in Cantonese Sauce 廣式蒸紅星斑 (Market Price)

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Quite high-quality fish by itself. Very meat and tender, the skin was sticky – full of proteins. While nothing to shout out about the taste.

上臺后服務員給我們淋上豉汁並拆成小件。紅星斑本身質量很高,蒸的火候也把持地很好。魚皮入口還是黏黏的,完美地保留了其中的膠原蛋白。魚肉也非常鮮美。總體味道和其他廣式餐廳沒太大差,魚肉質量很重要。

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Fragrant Shogun Prawns in Clayport 奇香將軍蝦煲

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Another siganature dish that recommend by lot of people, i was not my first time having this. I am not a big fan of vermicelli but this one is really high in flavor, the texture was soft but not stick together.

另一道很喜歡的招牌菜,我們幾乎每次來都會點。雖然不是很喜歡吃粉絲,但是這款卻是例外。粉絲軟軟的非常入味,放久了也不會干身,無疑是這道菜的精華,蝦肉質量也不錯。

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Stir fried egg white with crab meat 賽螃蟹

First time trying this, was attracted by its Chinese name. It was actually egg white stir fried with crab legs and some vegetables. Simply mixed the entire dish with the raw egg yolk on the side. The whole thing becomes very creamy after mix. Very meaty crab legs and fresh vegetables, but the overall flavor was bland.

相比前一道菜,這款賽螃蟹的味道就遜色多了。先淋上一旁的蛋黃並且拌勻整道菜,增添了一絲金黃后看起來很惹味。蟹肉本身肉質飽滿,但是整道菜的味道就是偏淡。

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Fresh Lettuce in Claypot with Shrimp Paste 蝦醬沙窩唐生菜 

Another love here. The lettuce was cooked with shrimp paste in a claypot side by our table, and we feel really amazing to see the smoke and smell from as it was cooking. Each lettuce was still very crunchy even after cooking. The flavor of shrimp paste was very delicious.

上臺時還在滾燙的沙窩中煮的生菜,也是在別處吃不到的美味。生菜入口時件件都還非常脆,就算放置一段時間后還是脆的,沙窩的溫度控制地如此好真的需要功力。自家制的蝦醬也非常惹味!

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Sauteed Gai lan with ginger wine 薑汁酒炒芥藍

Love the vegetables clear sautéed in ginger wine. Very fresh and tender gai lan.

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Steamed glutinous rice with fresh chicken and mushroom on lotus leaf  原籠荷葉鮮雞蒸糯米飯

The rice was well steamed with soy sauce, chicken and a whole abalone inside the lotus leaf. The lotus leaf brought a little bit fresh smelling to the rice. The ingredients inside was high in quality, while the overall taste could be a bit stronger.

很小的一件荷葉飯,上臺時飄著一陣荷香。打開后看見原只鮑魚鑲嵌在香味十足的醬油糯米飯上。荷葉的清香以及鮑魚和雞肉的鮮味,如果醬油的調味可以再弄一點那就完美了。

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Fresh fruits after the meal. So cute! 跨年晚餐還有愛心形狀的西瓜。


We have also tried some dim sum during our previous visits. Do notice that dim sums are only served during lunch.之前也有試過新同樂的午餐,也就是點心。質量都很不錯。

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Steamed rice flour rolls with turnip, enoki and Yunnan ham金包銀絲腸粉 ($68)

That’s one of my favourite Cheung Fun in Hong Kong. Its was really thin, with a crystal looking. Inside  was turnip and Yunnan ham wrapped in You Tiao. The You tiao itself was really crispy, while the turnip was soft, the texture of each bite was superb. The Yunan ham brought some great flavor to the entire dish. Topped with soy sauce, all the three things perfectly combined with each other, each bite was so enjoyable.

這款是我們在香港最喜歡的腸粉之一了。首先,腸粉皮非常薄,透明的水晶色看起來非常誘人。皮下是包著蘿蔔和雲南火腿的油條。油條香脆,一點都不會散,和酥軟的蘿蔔的口感是個強烈地對比,但是兩者卻完美地結合在一起。淋上醬汁后味道實在是太美味,讓人停不下筷子。

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 Steamed Shrimp dumplings 蝦餃 ($58/4pcs)

I can even see the huge shrimp underneath the thin skin.There was a cute little har gau in the center, lovely. The shrimp was fresh and bouncy. Much better than the har gau from Lung King Heen. Love the cute piece in the center!

上臺時就被這外表完美的蝦餃所吸引,件件都十分飽滿,皮億非常薄,中間那個小只的蝦餃也太可愛了吧!一口下去就感受到蝦仁的多汁和彈牙。相比之前在龍景軒吃到的蝦餃,這款真的是勝出不少呢。

 

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Steamed Sesame Paste Bun with sautéed duck yolk 蛋黃麻蓉包 ($42/3pcs)

I was actually craving for egg custard buns (流沙包) but they don’t make it any more. It was not that yolky as the Liu Sha Bao, and lookd kind of dry, but the tastes definitely satisfied me. The sesame paste was really good with the salted egg yolk inside.

本想吃流沙包的,卻被告知早已不做流沙包,於是就來了一份比較相似的蛋黃麻蓉包。雖然也是使用鹹蛋黃做成,但是不同於流心的流沙包,由於加入了麻蓉,這一款的餡料是比較干的,味道卻非常好。

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Durian pastry榴槤酥 

As a durian lover, i have to say that the durian pastries were really good. Large amount of strong-flavor durian inside, and the hot baked durian totally crushed out of the fluffy buttery pastry skin when i took the first bite. 很少在香港吃榴槤酥,點了一下過過癮。皮很酥,一口咬下去皮都沒有散落,中間滾燙的榴槤又完美地流了出來。榴槤控一定喜歡。

 

Overall, the dining experiences at Sun Tung Luk were always good. Nice food and nice ambiance, while the service might be a bit slow during peak time. Come for lunch if you want to try their dim sum, especially the Cheung Fun! Otherwise dinner is not a bad choice 🙂

來了很多次新同樂,每一次的用餐經歷都很滿意。其實我們也是見證了它從3星跌到2星之後的變化,最顯著的就是服務。有些服務生的態度真的有點不太好。但是來這裡的目的就是吃他們的招牌菜,從來都沒有讓我們失望過。推薦午餐時段來,可以嚐到他們家的點心。

 

 

Sun Tung Lok Chinese Cuisine  新同樂魚翅酒家

Address: Shop D, 4/F, Miramar Shopping Centre, 132 Nathan Road, Tsim Sha Tsui 尖沙咀彌敦道132號美麗華商場4樓D號舖

Hours: Mon.-Sun.11:30-15l00, 18:00-23:00

Tel:2152 1417

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