曾在此晚飯，難得與韜哥一起合照🥰❤️🙏

咁都出到片，你收皮啦，講奶黃少咗都講咁耐，食兩樣野就話人哋唔好，完全唔公平，又唔識形容食物嘅味道，淨係話唔好，你學多啲形容詞先再講啦。

我都感覺你呢個KOL好唔持平，一開始就話人地無人，兩三點過晒lunch hour啦！你只食了兩籠點心就話人地偷工減料，個鵪鶉蛋燒賣間間都係3粒啦，仲有個馬拉糕無以前咁多奶黃都講了N次"感覺"！

唔使讀餐牌上食物嘅。。你都影咗菜单啦。。
加一都講咗幾次。。😂

至於出品所每況愈下，阿伯又忘記一個基本定律，就係好嘢無平，平嘢無好的道理！😅😅😅😅😅😅😅😅

成日點又唔知得三粒😂

鹌旦就普通一般都有，点都唔及雞c粉卷，鲜蝦粉果更少有

Used to be big name in traditional restaurant. Maybe as Sam said lowering cost but I think maybe using cheaper chefs or less chefs cause this. Thanks Sam sharing and insights.

I remember every time in Sam Sam walk he always hesitate when passing by this restaurant, he is a loyal customer ^^.

大榮華？唔使你介紹 全世界都知到佢卜街架啦!！！

老式茶樓可能與現況脫節,光顧過者,都覺偏貴.

一碟葵芙蓉蛋飯或鮮茄肉片飯60元+12茶+10%=79.2元!! 博主在優惠時段食2 碟$28元點心埋單75元即37.5一碟!!37.5元一件馬拉糕!! 12.5元一粒鵪鶉蛋燒賣!!  當然少咗人上茶樓啦.

In my state, Dim Sum costs at least USD 8 per dish!
They only cook with frozen meat. It leaves a bad aftertaste. I'm no food critic.
There is no sharing table here but I never go by myself.

11:37 There are only 3 on every dish in the States.

问滔滔。。如差咗

大部分订购大陆预制点心。

食剩兩粒燒賣，帶走要正价？
咁就不去了

几年前去食把鬼！衰过大排檔

大榮華一定倉臘腸卷

两个点心，茶咁就70

扮哂食家，評價自相矛盾，暗春蛋係高危食物😅

係呀, 依家大陸的預制菜同點心充满香港酒樓. 你地食緊的唔清唔楚食物. 自己執生喇老友記！