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Restaurant: 香港會議展覽中心宴會廳
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

10-min walk from Exit B2, Exhibition Centre Station continue reading
Telephone
25821111
Payment Methods
Cash
Above information is for reference only. Please check details with the restaurant.
Review (13)
Level4 2023-06-12
917 views
🥗🍲🍮🍰餐單搭配得比較合理,前菜使用了魚,作法接近分子料理;然後是龍蝦濃湯:甜品種類很豐富,包含了蛋糕,雪糕、曲奇、水果啫喱、還有蛋糕。🥩🥩🥩特別值得一提的是主菜是菲力牛扒,這道五成熟的菲力牛扒火候掌握得非常準確!外層表面完美的焦糖色,帶有微妙的焦香,讓人一口咬下去,內部散發出濃郁的肉汁,多汁而軟嫩。🍴🍴🍴可能是因為菲力牛扒比較瘦,所以上面搭配了煎鵝肝。鵝肝的滑嫩質感和豐富的味道與牛排相得益彰,給整道菜品增添了豐富度和層次感。鵝肝的煎製得恰到好處,外酥內軟,讓人欲罷不能!👍 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2022-07-24
932 views
書展一行,早試平價入場,略入小貨,午餐忘記帶食物,幫襯二碗日食拉麵,义燒一碗,那沙一碗,只知食飽,再入場一戰,好味之餘,飽飽先,再戰唔多,四本成吋厚加加埋埋都幾好收獲。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2018-06-18
1996 views
芝士焗釀帶子伊面拼配蔥油海蜇青瓜海蜇做前菜,係最好嘅配搭👍🏻加埋正題嘅芝士焗帶子,仲要伊面底,香濃嘅芝士味,同帶子麵係絕配😋鮮松茸菜膽螺片燉海參清清的松茸菜膽湯, 冇味精👍🏻👍🏻花菇鮑魚伴時菜哩味菜既芡汁最仲要🤔🤔唔會太喊,亦唔會好溼銀魚蔥油浸雞配翡翠金貝炒紅米飯個雞略為有啲乾身,唔夠Juicy🤔雖然炒飯唔係好油膩,但係上面嘅金貝太乾.... 炒完有點過硬,不過紅米飯絕對係健康之選👍🏻👍🏻亞蘭籽芒果西米露甜品係我嘅至愛,雖然味道好味,但係食落感覺唔係太新鮮🤦🏻‍♀️千五蚊一個人食哩啲野黎講唔係平 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
筆者母校百周年校慶,在會展新舊翼同時延開三百多席作周年晩宴。筆者的座處設於新翼宴會廳,共有二千多人聚首一堂。場地地方闊大,樓底高,空間感強,其餘場地配套亦令人滿意。是晚供應的是一客五道菜的西式菜單,在各食品未送上前先來兩小籃麵包。頭盤是 Drunken Abalone with 5-gains Rice with Smoked Salmon and Turkey Roulade,由淡至濃先品嚐煙三文魚,食味挺鮮香。伴上一小匙魚子醬及兩小片冰菜,魚子醬味道未算很出眾,反而欣賞冰菜的綠嫩脆口。火雞卷是應節食品,薄薄一片沒有過鞋的食感,蘸上紅莓汁吃味道更佳。鮑魚炇煮得入味腍身,算是有水準之作。第二道菜是 Forest Mushroom and Black Truffle Soup,定位不是追求滑感,反之因湯中留有碎碎的松露故有一定口感。餐湯松露芳香都算有交代,但整體味道可調淡少許。第三道是主菜 Braised Chilean Seabass on Potato Purée, Citrus and Fennel, Beef Medallion, Natural Jus。海鱸魚肉質白滑,油份豐盈香口,味甜好吃。牛柳製作亦見出色,約七成熟度,切開仍見粉嫩帶紅的顏色,牛柳肉質鬆軟,肉香亦佳,是一道理想的黑白配搭!第四道是甜品 Grand Cru Chocolate Torte, Exotic Berries,賣相吸引裝飾富意思。朱古力蛋糕濃郁滑溜,令人愛不釋手。覺得口味太濃?來一口酸香的草莓與營養豐富的無花果調和一下頓時膩意全消。最後一道菜是咖啡茶,配上一系列 Friandises。因筆者胃納有限,這次只作遠觀,沒有親嚐。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2014-11-17
2337 views
每一次去會展參加晚宴一定是大型宴會,如就職典禮、籌款或公益活動等,但筵席上多是葷菜。朋友相邀共嚐齋宴,因今次舉辦宴會的是寺院所以吃的是素菜。第一道拼盤包括: 士多啤梨鮮准山、果醋浸青瓜、素炸黃金餃、涼拌蟲草花、五味烤麩及香炸翠白玉。可以想像六樣菜式做法都不一樣,但每樣味道都不一樣,有驚喜,重好好味。初看滷水蘿蔔釀藜蔘配炸豆腐嘆為是節瓜加木耳,咬一口又是驚喜滿口!蘿蔔超甜,藜蔘初嚐,像穀物,有咬口,無味。兩者配在一起,超夾。豆腐變了陪襯。今次的素湯杞子花菇雪耳燉椰子和平常多喝沙蔘玉竹椰子煲雞相比,一點也不遜色,重非常好味,滋陰潤肺。黑松露千層腐皮只看菜名也非常期待。黑松露看味配淡味的腐皮,又是一流,菜苗令此菜味道更突出。腰果珍珠耳炒素肉無甚驚喜,素肉也不突出,也許不想人有吃肉的遐想。脆炸白靈菇,能吃出菇味,但脆醬掩蓋了白靈菇的真貌及大部分菇味,可惜!鮮松茸稻庭麵是全晚最受歡迎的食物,好味,風捲殘雲,爭住食。素飄香玉荷包,菜名優雅,思索良久也猜不透是甚麼,上桌才知是荷葉飯,好食,偏甜!單尾杏汁燉燕窩,又是好好味,燕窩超多,小燉鍋上,稍嫌杏仁味稍淡。精美小甜點是兩款炸湯丸,豆莎及芝麻味,不知是否放了很長時間,有點硬。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)