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5-min walk from Exit F1, Causeway Bay MTR Station
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Telephone
53382782
Opening Hours
Today
12:00 - 14:30
17:30 - 23:00
Mon - Sun
12:00 - 14:30
17:30 - 23:00
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
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Yet another lively Bday celebration- nothing short of a banquet. A very extensive menu prepared by our popular hosts. Here’s what we had.-水晶話梅紅石榴- light and tangy opener, its combination of sweet and sour flavors awakening the palate. -醬漬青瓜- artfully presented, delivering a perfect crunch with a savory, umami-packed marinade.-燒椒醬撈花螺- with the smoky grilled pepper sauce adding a welcome kick to the tender meat.-豆豉鯪魚油麥菜- a bold and complex starter.-脆蔥鮑魚- with the crispy scallions creating an irresistible combination of textures and flavors.-泡椒花菜梗- the Cauliflower Stems were subtly tangy and spicy. -酥香烤籽魚- delighted crunch to the anchovy’s briny flavor. -雙椒乳鴿- tender pigeon infused with the heat of spicy peppers, creating a smoky, fiery dish. -泡椒花甲- fresh and tender clams perfectly complemented by the bright acidity of pickled chili.-杞子松茸雪耳燉雞湯- light yet luxurious, with the earthy aroma of matsutake mushrooms and the delicate sweetness of goji berries creating a deeply comforting bowl. -臘味薑絲蒸農家倉魚- fish was fresh and flaky, the cured meat adding depth and the ginger providing a subtle kick. -蒜苗野菌炒牛肉- garlic sprouts added a bright, aromatic element to the rich beef. 豆醬煎焗越南大肉蟹煲- natural sweetness of the meaty crab enhanced by the savory bean sauce. 自家臘腸炒芥蘭- a comforting classic. 大少酥薑蔥油脆皮雞- meat was juicy and flavorful, elevated by the fragrant ginger-scallion oil. 常家蒸水芙蓉- silky and delicate. 花膠撈麵- gelatinous fish maw paired beautifully with the springy noodles. 雞油花雕蒸馬友- served individually, with the Chinese wine adding a subtle sweetness and aroma. 蝦湯水瓜煮龍蝦- shrimp broth adding fresh richness. 筍尖紅燒肉配香苗- bamboo shoots adding texture and freshness to the melt-in-your-mouth pork belly. 雞湯芥菜豆腐煮丸子- another nourishing dish, with the light yet flavorful broth tying all the elements together.二十五年陳皮雪梨燉桃膠- the aged tangerine peel adding a fragrant complexity to the delicate snow pear; a soothing, sophisticated end to the feast.In summary: extensive menu combining tradition with refinement. The refreshing array of appetizers in particular were bold and balanced, thoughtfully prepared and beautifully presented, showcasing the artistry of Chinese cooking.
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食物味道可以, 店員但沒有介紹食物之特色,如普通食肆没分別。如初來吃真的不知道那份蒸蛋有何特式和心思環境非常嘈吵, 那些客人高談濶論, 猶如在好彩酒樓的格局。侍應的服務未能配合那份高級食肆之檔次, 實在遺憾
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又是試新地方的時候，今次選擇了Cubus 10/F 原本四位的，臨時加了一位總共五個人，可是感覺上菜單並沒有增加任何份量的（份量照舊4 人但收費是五人）先來前菜真的不錯，南瓜很嫩滑，花菜梗很爽脆酸辣的味道刺激胃口，非常開胃，期待主菜出現。開始的焗蟹真的很好吃，焗蟹鍋底放了很多蒜子很香甜，脆皮雞也不錯，蒸水蛋都是媽媽的味道。值得一提是咕嚕肉這道菜，廚師應該是用了五層肉口感不錯，但五位只有七粒，問一下當值經理是否每位只有1.5粒，他的回應是「不知道，這都是廚房的安排」 或者考慮一下再去多一次看看是否有點改進。服務一般，上菜配套例如額外的腕子及盛湯的湯殼都沒有提供，或許我們是全場最少人的訂座。 當晚好像是爆滿的。
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睇佢社交平台都見到有唔少名人去過食飯，去食飯當日亦都撞啱有名人慶生，如果大家枇撞到名人嘅話，不妨去試吓😆講返正經野，訂座時候，呢間私房菜可以因應你嘅budget去編制菜單，編制好既菜單會send 比你過目下，唔岩可以叫佢改，菜式包啱你心水。今次食飯就約每人 $1100 / 13 道菜。個人印象最深刻就係藤椒蒸馬友柳魚，藤椒蒸龍躉成日聽，藤椒蒸馬友柳魚就第一次食，原來呢個組合都好夾，除咗藤椒蒸魚上面亦都鋪滿薑蔥，即使唔連呢堆薑蔥藤椒食魚，魚肉都已經完全滲透住呢堆配菜嘅味道，加上魚肉本身鮮嫩多汁，即場忍唔住咗碗飯食😆 因爲真係好好食。每一個菜式都有廚師自己獨特嘅配搭，係有心思去烹製菜式既餐廳，有一部分菜式配搭更加係無係出面中菜餐廳見過，亦有手功菜，好特別👍🏻 味道賣相基本上都好好。餐廳可以訂房，聚餐一流。不過記得當日要同餐廳再Double confirm係咪真係留咗房俾你❗️
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呢間餐廳由廚藝超卓「楊應紅」師傅同「楊智明」師傅主理，不拘泥於特定菜系，採用廚師發辦形式，根據時令食材精心搭配菜單🥢🪷午宴菜單（$380/ 位）💗撈汁花螺花螺預先拆肉非常貼心，肉質爽彈新鮮，配上特製燒椒醬，麻辣醒胃🐚💗怪味松板肉怪味松阪肉概念有少少取自糖醋排骨，先將豬頸肉炸至脆皮，再裹上集合「甜、酸、苦、辣、鹹」五味嘅獨特醬料，味道非常豐富🐖💗巴旦木蜜烤南瓜南瓜用上話梅、蔥油等煮腍後再烤，味道香甜軟糯，再灑上巴旦木果仁碎增加口感🎃💗芹香紫菜丸子燉雞湯芹香紫菜丸子雞湯湯色清澈，味道樸素清淡，帶著清幽嘅芹香，配上兩粒爽滑嘅手打丸子，更可按個人喜好加入紫菜，令味道更清香🍲💗藤椒蒸馬友柳馬友魚柳預先去骨非常貼心，鋪上滿薑蔥、蒜蓉同辣椒一齊蒸，再淋上豉油提鮮，魚肉細嫩鮮味，散發陣陣藤椒嘅麻香🐟💗鮮沙姜啫啫雞選用新鮮本地泰安雞，加入鮮沙薑、芫茜同芹菜，放入砂鍋爆炒，雞件焦香有鑊氣，雞皮爽彈帶適量油脂，同時雞肉嫩滑，沙薑香濃郁惹味🐓💗映水芙蓉呢到嘅蒸水蛋係用上蒸蠔、蜆同螺既海鮮汁，加上湖北蛋製作，入口非常嫩滑鮮味，再加上用豬油爆香嘅蔥粒同豉油🥚💗清炒時令蔬小白菜翠嫩清脆，除咗加咗蒜蓉去炒，最畫龍點晴係加咗花雕酒，食落有淡淡嘅酒香🥬💗時令鮮果盤時令水果包括哈蜜瓜、紅提子同車厘茄，為整頓飯畫上圓滿句號🍇
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