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港鐵旺角站 E2 出口, 步行約5分鐘
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電話號碼
36895065
營業時間
今日營業
12:00 - 16:00
17:45 - 22:15
星期一至日
12:00 - 16:00
17:45 - 22:15
以上資料只供參考, 請與餐廳確認詳情
食家推介
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Recommended by my friend spending a quick dinner here. Glad to come before the queue. Restaurant was busy and packed. Seats were close between each other. Considering that small area for the seatings, it was understandable. Staff friendly reminded belongings could be placed in the basket underneath the chair so customers need not to carry them while eating in such a tight narrow seatings. Menu serves sizzling stone bowl mains while also giving non-hot food dishes. We asked for their thick cut pork udon in truffle mushroom broth and fish pork ribs broth. In addition with grilled ox tongue.Sizzling stone bowls served obviously were served insanely bubbly and hot. We literally waited for 5 minutes for the cooling down before eating it carefully. Udon was very chewy and soft, just like the traditional quality one. Mushroom truffle broth was incredibly umami and earthy that absolutely loving how it coated on the udon for every bite. Broth wasn't oily that could be sipping every other bite of udon. Fishy pork rib broth was as good as the fungi one. Savoury but not as fishy as expected. Slight different from the commercialised pork rib broth but light and not as porky flavour as expected. Pork portion was enormous. Big pieces and half lean. Very tender but easily tear the fatty layer. Juicy, moist and savoury. Absolutely delicious. Grilled ox tongue was sadly too chewy. Thick slice but too rubbery that we didnt finish it even serving in four pieces. Overall, definitely visit again. Not a place for sitting long but full of goodnesses.
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石鍋堂 (旺角)旺角通菜街2A-2P號鴻光大廈地下D號舖關西風石燒流煎餃子KanSai-stute Teppanyaki Dumplings關西風石燒流煎餃子是一道令人垂涎欲滴的料理。餃子外皮煎至金黃酥脆，內裡鮮嫩多汁。每口咬下去，都能感受到餃子內部的湯汁在口中爆開，散發出濃郁的肉香和鮮美的蔬菜味道。餃子的內餡選用新鮮的肉類和蔬菜，口感豐富。搭配上自家調製的特製醬汁，增添了一抹微妙的風味。無論是作為開胃小吃還是主菜，這道關西風石燒流煎餃子都能帶來絕佳的食物體驗。蜜蜜芥未籽牛Beef Cube蜜蜜芥未籽牛是一道精緻的牛肉料理。這道菜品以優質的牛肉為主角，切成小塊後經過烹調。牛肉外層經過高溫燒烤處理，形成香脆的外皮，內部保持著嫩滑的口感。芥末籽醬汁與牛肉完美搭配，增添了微辣和微甜的風味，使整道菜品更加豐富多樣。每一口咬下去，都能感受到牛肉的鮮美和肉質的細膩。這道蜜蜜芥未籽牛絕對是牛肉愛好者不容錯過的美味佳餚。厚切鵝肝野菌石鍋飯Stone Pot Rice with Thick-cut Goose Liver and Mushrooms厚切鵝肝野菌石鍋飯是一道令人驚艷的料理。它將豐富的食材巧妙結合在一起。厚切的鵝肝經過烹調後，外表金黃酥脆，內部鮮嫩飽滿。野菌的加入增添了菜品的層次感和口感豐富度。石鍋飯則使整道菜品更加獨特，米飯在石鍋中經過烹煮，吸收了鵝肝和野菌的香氣，口感香糯。每一口都帶來滿滿的美味和豐富的鮮味。這道厚切鵝肝野菌石鍋飯絕對是一道讓人回味無窮的精緻料理。
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呢間隱身係女人街入面既人氣美食，經常大排長龍，石鍋堂既特色係將食材同調味料放入預熱既石鍋中，讓食材係高溫下迅速熟成，同時釋放出濃郁既香氣和湯汁。安格斯牛肉 – 魚介豚骨濃湯石燒手打烏冬安格斯牛肉質地非常嫩滑，口感豐富，魚介豚骨湯底非常濃郁，增添左豐富既層次感，將手打烏冬放係石鍋上，上檯時雖然非常熱，但手打烏冬能夠吸收湯汁既風味，讓每一口都充滿了鮮美既滋味。汁燒帆立貝雞扒石鍋飯將帆立貝既鮮甜同雞扒既嫩滑相互襯托，配上石鍋飯既香氣，提供了豐富的口感同味道，石鍋飯更有香口既飯焦。
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今日係旺角搵下熱辣辣嘅嘢食，見到一間主打石鍋烏冬同飯嘅餐廳 - 石鍋堂， 就入去試。厚切鵝肝野菌石鍋飯上菜時好驚喜，兩大塊鵝肝鋪滿成個飯，而且十分之厚。咬下去鵝肝獨有脂香味。石鍋飯熱辣辣，焦香更有飯焦係鍋底，一啖入面有軟綿綿嘅鵝肝同飯焦脆，口感十分豐富。加上有野菌伴飯，爽口、清爽野菌香，可以中和鵝肝濃烈嘅味道。燒鰻魚石燒手打烏冬 （魚介湯）鰻魚都幾多又大塊，CP值幾高。鰻魚完全冇骨，啖啖肉，燒得剛剛好。石鍋保持湯、烏冬嘅溫度，係冬天唔怕鳥冬好快涷。魚介湯好濃，每條烏冬都掛上滿滿嘅魚介汁。烏冬彈牙十分煙靭，鍾意食彈牙烏冬嘅朋友一定要試吓呢度嘅燒烏冬。
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