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6-min walk from Exit A, Causeway Bay MTR Station
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36113038
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10% Service Charge
Above information is for reference only. Please check details with the restaurant.
Fan Tang is back ! but as a wholly private establishment - accessible only to friends of the owner or if you are lucky enough to be part of a group that have been invited to the restaurant by the owner or one of the owners friends The rooms are totally refurbished in line with the needs of the HK/Chinese tycoons who frequent the place . Large luxurious in hues of pigeon grey not unlike a salon at Christian Dior， there are no more public dining areas but 3 large private rooms A wine cellar and walk in humidor have been added to the mix with a collection that would make a grown man cry…..Food remains consistent and the menu is largely intact in the sense that you can order pretty much what you want from their repertoire of Cantonese and Szechuan dishes as the original chef has not left. They have added a few more dishes to the mix, most notably xinjiang lamb skewers and the tastes are a tad stronger reflecting the preferences of the mainland guests so if you aren’t a fan please tell the maitre to cook the dishes “HK style” The bill is not for the faint hearted but I guess if you are one of the few who can enter past it’s secret entrance the bill should be the least of your concerns
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之前見跟住本飲食書介紹銅鑼灣美食試炸豬排飯比到我驚喜，今次就試下中餐「私房菜」！頭盤點左燒雲腿同牛展 是薄粉漿包咸雲腿！ 粉漿煎得香脆，包住咸香金華火腿，算是有特色既前菜！牛展炆到好捻！另外點左個飯堂欖菜炒飯，乾身不油膩，淡淡欖菜香吊起炒飯香味！ 剛好兩人份量！最後甜品選左傳統蛋散！ 完全無半點油膩感，沾上蜜糖脆度剛剛好！雖然價錢偏高，但食物算精緻，以今晚我唔太肚餓既狀態同男朋友黎食算剛剛好！
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今次有幸黎「飯堂」食飯，全因為有兩位高我兩級o既長輩邀請，想屋企人一齊食餐晚飯聚一聚。「飯堂」個門口唔係好明顯，木造o既門口深色唔起眼，樓上所有玻璃又有厚布隔住，冇人講真係唔知嗰度有間共兩層高o既餐館。「飯堂」室內都好西化，樓梯設計係一個好例子。 當晚我地人多，被安排到樓上最大間房入面。大房寬敞闊落，有電視睇，冷氣又足，重有一個全自動化o既私人洗手間，好舒服。因為長輩們都係酒客，所以主人家一早叫伙計安排酒杯。餐廳所用o既酒杯全部都係方形設計，幾獨特；不過在場o既紅酒粉絲就不甚欣賞，話方形酒杯不及傳統弧形酒杯；小肥對酒唔多熟識，何況係酒杯？！所以唔敢比意見。 當晚禮賓式o既招呼已經講明主人家係常幫襯o既熟客。負責我地間房嗰位哥哥仔好落力，態度友善誠懇，絕不馬虎；連經理Mark哥都好多時親力親為，真係好有face！成餐晚飯最令人難忘就係多款小碟，如姨丈所言，如果我地成晚只係食小碟，都已經好滿足，同好夠驚喜。 皮蛋青瓜：青瓜點醋食，勁酸！用醋黎做皮蛋汁，心諗咪仲唔夾？！不過食落就明白到皮蛋點醋食，效果就係唔會食到咁滯，個配搭亦唔係太差，所以XO仔一個人食左兩隻皮蛋。 醬蘿蔔皮：蘿蔔皮經醃製過，非常爽脆多汁野味。 雪菜毛豆素雞：煮得唔會太油，口感好似年糕咁，煙煙韌韌。用雪菜黎調味，齋得黎唔會咁寡，做得算好唔錯。 香芧排骨：熱辣辣，肉質爽口，排骨又唔會油淋淋，送酒佳品。 驚喜推介之燒雲腿：第一眼望落去仲以為係中式餅乾，點知入口先知道係雲腿。燒雲腿貌似餅乾，亦似三文治，做得非常乾身，雖然表面唔係好平滑，不過勝在超級薄身輕巧，所以小肥唔係好抗拒，更樂意試食。雲腿薄脆香口，味道香濃，咸中帶甜，兩種味道好均勻，完全唔會互搶，好精彩！Mark哥話做法好簡單，先為雲腿塗上蛋漿，加少量生粉，炸完之後再慢烘，咁就得左。 創意推介之千層脆皮豆腐：師傅張豆腐切成一層層薄片，每層間分別加入咸蛋蓉，莧菜蓉同腿蓉，然後炸成一件件黃金磚；外表看似簡單，其實內有乾坤，非常有心思。黃金皮脆卜卜，好香口，咬落豆腐同時間有多種不同口感同味道，香脆嫩滑鬆化集於一身，妙極妙極！ 游水蘇眉：據爸爸所講，蒸蘇眉其實唔係好講技巧，只要條魚新鮮，好難會出現問題。當晚條蘇眉來自菲律賓，正當我地欣賞緊多款小食時，Mark哥攞左個透明袋黎，証明入面條魚重游緊水，更指明蘇眉要好似嗰條咁白身先叫靚。 滑蛋蘇眉碎：Mark哥提議叫廚房幫我地起埋食剩o既蘇眉魚肉，以滑蛋炒製。魚肉嫩滑依然，滑蛋加添香口，嘩，正呀！ 脆皮牛腩：牛腩半肥瘦，輕輕炸過，所以乾脆中見腍，配上帶甜o既醬汁，成個組合好新穎，平時唔係好食牛腩o既小肥都食左三件，真係唔講得笑。 杭椒魚膠：杭椒爽脆，有辣有唔辣。魚膠口感似花膠，有趙頭。 和味粉絲煲：用煲上，夠熱又唔黐底，粉絲煙韌入味，而且好夠乾身。 杏汁燉豬肺湯：豬肺湯濃郁香滑，好夠火候，完全唔覺有味精，最重要係唔會有杏粉嚡住個口或黐住個喉嚨，証明杏汁有隔過渣。豬肺嫩口腍滑，非常白雪雪，洗得好乾淨，食落口都覺得健康D。 柚皮扣鵝掌：大大隻鵝掌同柚柀都好夠腍滑，芡汁個味亦調得唔錯。 翡翠扣津膽：津膽清甜，勝瓜亦冇泥味，兩者都煮得夠腍。 煙燻雞：XO本身唔係好鍾意煙燻嗰陣味，所以就算個雞做得幾嫩都唔能夠取悅倒我。 圍蝦魚湯泡飯：用瓦煲上，一邊滾一邊分，埋到位都重好夠熱。好欣賞哥哥仔幫我地分o既時候，最後嗰一刻先續碗加入脆卜卜o既飯粒，上枱時重聽倒「時時」聲。圍蝦爽甜，魚湯又夠香濃，口感同味道都咁一流！ 香滑芝麻糕：味道清淡，OK滑，小肥嫌佢唔夠芝麻味。 流沙奶皇包：如相所見，唔係好夠流沙；因為實在太期待，所以特別失望。晚餐以一連串創意小碟作序，成功挑逗食客o既味蕾，充滿驚喜。中段o既湯，以及幾碟大餸亦不負所望，顯示出師傅o既廚藝。可惜，最後平庸o既甜品因不夠突出同水準，令晚宴衰收尾。當晚係兩位長長輩請客，所以唔好意思問價錢。不過，同桌o既表姐同表姐夫之後自己再黎過，重複叫左好多相同菜式，減左條魚同鵝掌，埋單都要成一千蚊一位，聽到之後我真係愕左然，似乎我地嗰餐飯冇五位數字都唔落得樓，聽倒都覺得肉痛。
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I come here regularly on sundays for lunch. It's a decent chinese restaurant with excellent dim sums. I was REALLY impressed with their Siu Long Bao (soup dumplings). The soup was tasty, meat was juicy, and dumpling skin was delicate and made to perfection. Definitely comparable to Din Tai Fung. The Yin Yang Fried Rice (fried rice with red and white sauce) was not bad either. I thought it was weird that the restaurant doesn't serve Hor Fun (thick rice noodles) on a regular basis - apparently because they don't have time to make their own and don't bother to use the store-bought noodles!?For desserts, the Drippy Egg Yolk Buns really stood out. Think salted egg yolk blended into a sweet golden lava inside a classic steamed bun. It's way better than their Thousand Layered Cake (steamed white cake nested between salted egg yolk custard filling), which isn't bad but got too much custard paste for my liking.
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“飯堂”一間高級私房菜, 但對於在家烹調不喜假手於人的我,實在沒有什麼特別! 對於一些難得在家用膳的人, 相反”飯堂” 的住家菜, 例如蒸肉餅,炒蛋等…這類住家小炒, 卻相當吸引, 以致連這裡的白飯都被讚為人間極品, 不知是該同情或是羨慕他/她?女友從上海來設宴招待同是上海來港的客人, 特別聲明要求找一間高檔清靜和道地小菜的餐廳, 而香港特色是,道地小菜就一定不會清靜, 高檔也就不會有小菜. 實在難找到一間附合要求的餐廳. 剛好我另一女友是”飯堂” 常客, 建議”飯堂”是宴客之選! 月前我也曾被她邀請到”飯堂”作客,但當時沒多大深刻印象.女友同意一試. 馬上致電訂座. 非一般的飯堂, 卻原來只是非常一般的飯堂! 今晚飯局一行8人,盛惠$5,800大元! 物非所值,令人大失所望!當晚菜單如下:前菜: 胡麻醬鮮茄, 蕃茄切得太薄, 食不出鮮味. 相反的, ”喜宴”, “千兩” 的胡麻醬鮮茄比”飯堂” 的胡麻醬味突出很多.雪菜毛豆素雞, 經理推介, 我有特別再三提到客人都是上海人從上海來港, 這道前菜對他們來說沒有特色. 只是不過不失!香茅炸排骨, 經理推介, 但食不出有香茅味道, 排骨炸得太乾.燒雲腿, 本來是我唯一懷念的一道, 但當晚也失水準, 雲腿表面上粉略厚.燉湯:夏草螺頭湯, 上湯時,經理特意過來介紹此為” 西藏冬蟲夏草,在冬蟲未附入夏草前收割, 但當我們的客人表示他們在西藏做生意,馬上轉話題且借意轉檯! 此湯味道沒有日前在” 順德聯誼會” 的螺頭湯香濃, 而這裡每人只有一小碗, 收費則要$1,500大元! 值不值得則見仁見智. 主菜:胡椒蝦, 蝦太細,味道還過得去. 老板娘刻意過來解釋因為母親節, 海鮮價太貴,不想與同行爭購, 所以這批蝦入貨略細, 平均賣價為$45一隻, 又是一句值得與否? 見仁見智!龍蠆兩吃, 頭尾骨古法蒸, 魚腩炒球, 是當晚唯一得到大家讚賞的一道. 味道以及火侯都剛好!兩味芥蘭煲, 大家都則質疑何來兩味? 經理解釋先炸菜葉, 後加配料豬肉鬆等再下全部菜番炒, 但大家除了甜味外,食不出其他味道? 脆皮鹽焗雞, 訂座時提議我們預訂, 也算是皮脆肉嫩, 可惜是在最後才上的一道菜, 還與上一道兩味芥蘭煲相隔有20多分鐘. 失敗!日本蝦皮蒸肉餅, 是我參考食評而點的, 也是我當晚唯一感興趣的一道,可惜被經理遺忘了.主食:白飯, 本來沒什麼可寫的, 但因看到好幾篇食評讚到似人間極品! 我好奇之下詢問經理, 經理解釋他們的白飯是迎選用靚米和用電飯煲煮成, 有別於其他餐廳用蒸籠. 但他可能不知道現今很多小炒店也用電飯煲, 不是用蒸籠了. 居住美國已一直堅持選用金鳳米, 喜歡他的口感和米香, 有友人家住內地, 在我家嘗過後還刻意到處找金鳳米帶返國內!甜品:蛋白杏仁茶, 香滑! 我們只點了4份, 結賬時可能因為芥蘭過甜, 雞上得太慢, 夏草之故事….送給我們!整晚服務沒有不好, 但以價錢來衡量服務水平, 則尚有改善空間.
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