潤

營業中

休息中

Surprisingly, with the approach of April, the weather turns cold once again, dropping to 10°C. Under strong winds and a bit of rain, we came to this Michelin 2-star Chinese restaurant located at The St. Regis Hong Kong in Wanchai for some nice food to warm up our body, and to calm our heavy minds on the casualties and damages from the earthquake in Myanmar.It was our second visit, but the last one was already five years ago. The space continued to exhibit a cozy ambience, with dim but warm lighting, contemporary designs, comfortable chairs and spacious tables, created a relaxing dining experience. We were seated at a corner of the restaurant with the windows facing out to Gloucester Road.After order, the staff brought us the Amuse Bouche, which included Honey Lime Cucumber Jelly 蜂蜜青檸青瓜凍 and Mashed Potato Ball with Onion 蒜香洋蔥薯仔球. The jelly had a refreshing taste from the lime, with the finely chopped cucumber providing a bit of crunchy bite. The potato ball got a crispy surface while the mash was soft and flavourful, with the sweetness of onion mixing well with the garlic. Very good small bites.For appetizer, we had Chilled Salted Pork in Jelly, Preserved Plum 話梅水晶餚肉 ($208). Very beautifully presented, the salted pork knuckles were sandwiched between soft gelatine and the crunchy pig’s ear, in distinct layers. Not only flavourful, the difference in texture was also amazing. Paired with the preserved plum sauce to give a bit of sweetness to stimulate the palate, it was delicious and wonderful.Next, we had Barbecued Iberico Pork, Honey 蜜餞西班牙黑豚肉叉燒 ($398). A signature of the restaurant, the char siu was very tender and juicy, nicely grilled with honey with a bit of burnt on the surface but not excessive, and the meat marinated well to infuse with rich flavours. On the side is the pickled radish and carrot, skilfully cut to a spiral screw shape, which helped to reduce the fattiness with its acidity. Another fantastic dish.We decided to try a few of the seasonal seafood specialties, starting with Stir-Fried Mantis Shrimp, Chive Flower, Fermented Beans, Chili 香辣豉蒜韭菜花炒富貴蝦 ($428). This one reminded me of a popular dish in many family restaurants, but replacing the dried shrimp and squid with mantis shrimp. Nice with savoury taste, the slight spiciness stimulated the palate but not overbearing. The chive flowers were tender as well. Delicious.Then we had Deep-Fried Lion’s Mane Mushroom, Sweet and Sour Sauce 咕嚕猴頭菇 ($228). Instead of the usual pork, this dish used the lion’s mane mushroom instead, offering a surprisingly similar texture to pork but was purely veggie. The sauce also had a good balance between sweet and sourness. If you liked sweet and sour pork but did not want to have too much meat, this one was the perfect alternative.The other seasonal seafood speciality was Steamed Razor Clam with Pickled Chili, Crispy Rice Roll 剁椒蒸蟶子伴香煎腸粉 ($168 per person). The razor clam was sweet and not rubbery, with plenty of chopped pickled chilies added to provide the unique mix of spiciness and saltiness to add to the flavours, with also pan-fried rice roll on the side to absorb the flavours. If desiring a stronger taste, soy sauce was available on the side as well.Still having a bit of room, we ordered a Fried Rice, Diced Abalone, Diced Chicken, Diced Shrimp 鮑魚雞粒福建炒飯 ($388). The fried rice was enough for four persons, with a delicious thick sauce and abundance of ingredients, all diced to the same size and providing a wide range of different texture on the bite. Even though we were quite full, the rice was so good we finished the whole portion.  For dessert, Ivy had Sweetened Pistachio Cream 自家製開心果露 ($88) while I opted for Chilled Pink Guava Cream, Sago, Coconut Jelly 椰果石榴甘露 ($88), an alternative to the more common mango and pomelo cream. The guava was probably not in season though, not sweet and mild in taste. The pistachio cream was much better, rich in taste and appropriate on the sweetness, with also some roasted pistachio for additional texture.The complimentary Chocolate Almond Cookies 朱古力杏仁曲奇 and Yuzu Snow Fungus Jelly 柚子雪耳果凍   were good in taste, with the cookie having a nice crunchy texture, rich in butter and milk chocolate taste but did mask the more delicate almond notes. The jelly has a Q texture, refreshing with a citrus appeal that is liked by both of us.Service was very good, with the staff attentive and friendly. They thoughtfully arranged the scheduling of the dishes so that it came in the right sequence and not all at once, keeping them in good temperature. The bill on the night was $2,528 and, in my opinion, value for money. No wonder it was fully occupied. Well-earned its Michelin 2-star. 繼續閱讀

I finally made it for dinner at this Michelin ⭐️⭐️ restaurant. It’s been a long time since I’ve dined at a Chinese restaurant in HK that delivers this level of quality.🥂 Complimentary Starters Starting off with plum and Tieguanyin tea jelly and deep-fried Chinese yam and sakura shrimp. Both were delicately flavoured. 🥂 Marinated Smoked Duck Liver with Crispy Toast $368 The aroma of Tieguanyin applewood smoke filled the air as the clay pot was opened. The duck liver was silky smooth with a subtle smoky flavour that paired beautifully with the toast. 🥂 Braised Crab Meat Soup with Bird’s Nest $288 🥂 Braised Minced Fish Soup $288 Both soups were packed with flavour and well-balanced, with generous portions of fresh ingredients. 🥂 Deep-fried Wagyu Beef Cheeks $368 It’s our favourite dish of the evening. The curry sauce was rich yet didn’t overpower the tender beef cheeks, and the accompanying crispy Chinese buns were perfect for soaking up the sauce. 🥂 Baked Lotus Roots with Shrimp, Dried Sakura Shrimp, and Shrimp Roe $328 This labour-intensive dish featured finely sliced lotus roots that resembled mashed potatoes in texture. It’s such a unique and enjoyable dish. 🥂 Tossed Fish Noodles with Hairy Crab Roe $188 We enjoyed this handmade fish noodles topped with spring onion oil and rich hairy crab roe. Mixing the roe into the noodles was a must, and the lobster broth on the side added an extra layer of flavour. 🥂 Seasonal Vegetables in Chicken Broth $328 The chicken broth was deeply flavourful, complemented by lily bulbs and yellow fungus, the latter resembling the glutinous texture of sea cucumber.🥂 Sweetened Pistachio Cream $88 Finding a good pistachio dessert is rare, but this creamy sweet soup exceeded expectations. The fried pistachios added an appetizing crunch. 🥂 Baked Purple Sweet Potato Puff (3pcs) $88 The liquid-filled center made this dessert both unique and satisfying. 🥂 Chinese Style Petite Fours Though we were full, the petite fours were too tempting to resist, ending the meal on a high note..Overall rating: 10/10 繼續閱讀

第一次係香港食米芝蓮二星餐廳 餐廳不論服務質素、餐點味道同環境情調 完全對得住佢拎住兩粒星既名銜❤️食物方面 我地總共叫左八道菜 前菜叫左「蟹粉土豆餅」外層脆脆包裹住滿滿的蟹肉 再點上鮮美豐富的蟹粉 是一道打開味蕾的出色前菜👍🏻個人最喜歡「桂花陳酒桂鱔」桂花陳酒香氣濃郁 包裹住整件桂鱔 食落好juice 而且口感爽脆彈牙 真係超好味❤️招牌菜「蜜餞西班牙黑豚肉叉燒」又係另一出色之作 每件都係半肥瘦 蜜餞甜度適中 肉汁完全鎖住係肉入面 係一個口感好豐富的叉燒❤️驚喜之作「煙燻滷水鴨肝配脆饅頭」因為有煙燻效果 開蓋時特別有儀式感 很高雅的感覺 鴨肝帶濃濃的煙燻香氣 配上口感鬆化 類似餅乾質地的脆饅頭有一種味道新體驗的享受👍🏻鴨肝同平時食西餐的烹調方式完全不同 第一次食呢種質感的鴨肝 真係超級好味 呢個係必點之選❤️另外仲點了「招牌鹽香雞」、「醬燒蜜椒豬肋排」、「百合腰果蓮藕炒爽脆」、「大澳蝦膏牛崧炒飯」 味道不錯 整體食物體驗相當優質 非常滿意 今次朋友挑選既餐廳真係超好推介 大家想食優質中菜 或者有外國朋友返黎介紹香港 一定要帶佢黎呢到試下👍🏻 繼續閱讀

環境好，服務好，食物味道好！雖然菜式唔係走新鮮感，但每一道菜味道都係好好👍🏻每一道菜式的連接都可以，食完全部菜式唔會過飽或者唔夠，所有食物都剛剛好🤗二星都好實至名歸！第一道菜梅子果凍同山藥球有清新味蕾的作用同開胃～第二道菜煙燻鵝肝有淡淡木香又唔會過膩～第三道菜和牛球沒有注意下一口放入嘴下未能感受真正味道但都係屬於正常點心，未有太深刻，反而係海蜇好爽第四道菜炸蟹鉗可以食到一疏疏新鮮的蟹肉，但醬汁都同平時中式酒樓食到的相似第五道菜椰子燉湯好清甜，飲完成個人都好舒服第六道菜糖心鮑魚，正常發揮，係好味嘅第七道菜蕃茄薯仔魚麵，個湯好好味呀，好似西湯嘅濃郁最後甜品都好出色，石榴整嘅糖水，劃上左完美嘅句號。 繼續閱讀

本身半個月前打咗嚟book 位食lunch，因為某啲原因，所以取消咗😗輾轉反側，都係想食，即刻打去book位食lunch，book到13:30😚因為無reserve 一份招牌菜-西班牙火腿叉燒，食唔到，嗚嗚～😭留個藉口下次去🤭。service就一如既往既好，staffs 都好殷勤地添加茶水🍵點心上枱時都會介紹一番👍🏻點心方面，一貫作風新穎，風格特出，雖然味道未到好驚艷，但環境同服務，點心新派精緻👍🏻味道方面可以更上一層樓😗。🥢櫻花蝦瑤柱香菇燒賣燒賣上面有瑤柱絲，但味道就係一粒普通嘅燒賣。🥢筍尖蝦餃原隻蝦仁無入面，食唔到尖筍嘅爽口。🥢沙茶家鄉粉果粒粒滷肉、馬蹄，餡料豐富，味道尚可。🐷西班牙黑豚肉叉燒腸粉皮薄軟糯粉皮，夾著黑豚肉叉燒🤤肉質軟腍，回味無窮😍。🦐金蒜龍蝦春卷外皮薄身唔油膩，龍蝦肉質彈牙，溫馨提示⚠️上後快d食～因為耐左會口感會變軟。🐮錦繡球黑椒和牛酥賣相💯 外層係酥脆牛油皮，包住和牛碎，賣相精緻，味道無驚喜 。🥢娘惹鹹水角賣相精緻，味道不過不失。🐟家鄉拆魚羹啖啖都係一絲絲魚肉，味道鮮甜🥳 繼續閱讀