建於1938年以紅燒乳鴿馳名的沙田龍華酒店, 至今已有81年歷史, 以前經常是粵語長片取景之地, 今天去完文化博物館, 便順道在這裡用餐, 沙田三寶的紅燒乳鴿固然無懈可擊, 雞粥香綿甜美, 手造豆腐豆香味濃, 干炒牛河惹味夠獲氣, 難忘的古早味, 現在的龍華酒店既是沙田區地標, 也是香港人的集體回憶.
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沙田火車站步行約十多分鍾便到達.
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牆壁上的照片說明了過往的珍貴片段.
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晚上會有Live Band及歌手唱出懷舊歌曲.
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充滿歷史痕跡的餐牌.
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紅燒乳鴿($98) - 火喉恰到好處, 皮脆肉嫩, 無懈可擊的滋味, 自萃華與楓林小館相繼結業後, 已難找到別處可與他媲美.
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沙田鹹雞粥($78) - 入口香滑軟綿, 雞肉鮮甜味美, 極正斗.
煎釀手造豆腐($108) - 擔挑手造豆腐已經有六十多年專為龍華製造豆腐的經驗, 至今已是第二代傳人, 肉碎煎炆釀豆腐是一道工序繁複的手工菜, 口感豐富又好味.
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