6
0
0
Level4
2023-12-28 1277 views
曾經有一段日子,常常在九如坊出沒,常去的那間店子亦搬去附近,延續其飲食神話,而在街口轉角處的餐廳,亦同樣搖身一變,成了鴨巴甸公館。餐廳以廂房為主,但可以根據客人數量而將房間靈活變動,而菜單亦可跟餐廳傾,又是一個靈活點。不論在廂房,又或是在走廊,都掛上了不少老闆的私人真藏,值得大家細心欣賞。原來餐廳命名鴨巴甸,是因為香港開埠時最初開發的地區,而牆上的璧畫,盡是本地的傳統風俗寫照,相當有趣,又是一個發掘點。餐前先來杯單欉蜜蘭香,清甜的感覺,陣陣幽香,令人心曠神怡。頭啖湯小小的一杯淮山蓮子湯,非常濃稠的質感,看來花了不少時間去熬製,陣陣醇香甘甜。兩小吃前菜的兩小吃分別是柚子車厘茄及漬蘿蔔。柚子車厘茄醃得好入味,微酸的車厘茄有柚子的香氣,令人胃口大開。漬蘿蔔咬落爽甜,用來消磨時間一流。黑魚子鵝肝慕絲驟眼看還以為是雪糕,原來是鵝肝慕絲,用上36個月獅頭鵝的鵝肝,入口滑如絲,但味道則似是滷水鵝肝,以黑魚子置頂,更覺矜貴。酒香元貝蛋白置底的是花雕蛋白,蓋上了一層鹹蛋黃醬汁,然後是雪白的日本帶子,不論色香味都配合得絲絲入扣,尤其是帶子肉嫩滑,拌和了蛋白及鹹蛋黃醬汁,更是人間美味。芝士豬頭粽之後是潮汕小
Read full review
75 views
1 likes
0 comments
曾經有一段日子,常常在九如坊出沒,常去的那間店子亦搬去附近,延續其飲食神話,而在街口轉角處的餐廳,亦同樣搖身一變,成了鴨巴甸公館。
108 views
0 likes
0 comments
61 views
0 likes
0 comments
餐廳以廂房為主,但可以根據客人數量而將房間靈活變動,而菜單亦可跟餐廳傾,又是一個靈活點。
55 views
0 likes
0 comments
75 views
0 likes
0 comments
105 views
0 likes
0 comments
不論在廂房,又或是在走廊,都掛上了不少老闆的私人真藏,值得大家細心欣賞。
46 views
0 likes
0 comments
原來餐廳命名鴨巴甸,是因為香港開埠時最初開發的地區,而牆上的璧畫,盡是本地的傳統風俗寫照,相當有趣,又是一個發掘點。
30 views
0 likes
0 comments
餐前先來杯單欉蜜蘭香,清甜的感覺,陣陣幽香,令人心曠神怡。

頭啖湯

28 views
0 likes
0 comments
15 views
0 likes
0 comments




小小的一杯淮山蓮子湯,非常濃稠的質感,看來花了不少時間去熬製,陣陣醇香甘甜。

兩小吃

13 views
0 likes
0 comments




前菜的兩小吃分別是柚子車厘茄及漬蘿蔔
33 views
0 likes
0 comments
27 views
0 likes
0 comments
柚子車厘茄醃得好入味,微酸的車厘茄有柚子的香氣,令人胃口大開。

漬蘿蔔咬落爽甜,用來消磨時間一流。

黑魚子鵝肝慕絲

22 views
0 likes
0 comments
16 views
0 likes
0 comments




驟眼看還以為是雪糕,原來是鵝肝慕絲,用上36個月獅頭鵝的鵝肝,入口滑如絲,但味道則似是滷水鵝肝,以黑魚子置頂,更覺矜貴。

酒香元貝蛋白

18 views
0 likes
0 comments
8 views
0 likes
0 comments




置底的是花雕蛋白,蓋上了一層鹹蛋黃醬汁,然後是雪白的日本帶子,不論色香味都配合得絲絲入扣,尤其是帶子肉嫩滑,拌和了蛋白及鹹蛋黃醬汁,更是人間美味。

芝士豬頭粽

19 views
0 likes
0 comments
16 views
0 likes
0 comments




之後是潮汕小食的豬頭粽,其實是用上豬面頰肉及些小糯米,所以咬落有種煙韌的口感,表面鋪上一層芝士,再用火炙過,令香氣更盛。

四川麻香烤海上鲜

39 views
0 likes
0 comments
16 views
0 likes
0 comments




自從多了內地人來港,好多餐廳漸漸都融入了內地口味,烤魚是其中之一,當然是有平有貴,今次就選擇了沙巴龍躉,但想食自己心頭好,亦可以同餐廳講聲。

配料是大路的豆卜、豆芽、西芹及木耳,可能食慣了內地的辣度,感覺好輕盈。

南北杏雪耳鷓鴣燉迷你萬壽果

9 views
0 likes
0 comments
5 views
0 likes
0 comments




很喜歡這個燉湯,清潤又甜美,鷓鴣對身體又滋補,喝起來感覺好舒服,而且陣陣醇香,秋冬日子飲更是合宜。

西施穀飼和牛尾

6 views
0 likes
0 comments
1 views
0 likes
0 comments




用上穀飼和牛尾,更覺矜貴,煮時加入紅棗、圓肉及意大利番茄,所以多了一份天然的甜味,因為以slow cook 處理,肉質亦覺鬆軟,尤其是個肉汁,用來拌飯一流。

蟹粉豆腐滑

4 views
0 likes
0 comments
2 views
0 likes
0 comments




賣相簡單亮麗,以豆腐滑置底,上面是大閘蟹粉及自家製醋珠,頗見用心,亦起了平衡的作用。

松露菌滑雞煲仔飯

15 views
1 likes
0 comments
15 views
0 likes
0 comments




單尾是煲仔飯,凍凍地食最啱,一揭蓋便瀰漫著松露的香氣,雞隻是選用了三黃雞,油份滲入飯粒,但又粒顆分明,飯焦位微焦,咬落香脆而不過火,火喉控制得真好。
2 views
0 likes
0 comments
甜品是別出心裁的牛油果桃膠及牛油果慕絲,甜度輕盈又健康,質地滑溜,我鍾意。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
565
0
2023-12-15 998 views
Dinner. Featuring team from 中華匯館. 3 private rooms, with tables seating 4, 6 and 12 respectively.Nice tea area in the room (apparently owner loves his tea).Here’s what we had.紫菜海苔•芋頭片 to go with champagne, whilst waiting for stragglers.椒鹽九肚魚呤釀凍鮑魚黑魚子獅頭鵝肝慕絲- very smooth酒香蟹粉蛋白- again, very smooth.脆皮海參- very looking forward to it, as it was the chef’s signature before. A bit disappointed, cos although the exterior was perfectly crispy, the sauce was too watery and not flavorful at all.日本洋蔥汁煎煮海上鮮- u
Read full review
Dinner. Featuring team from 中華匯館. 3 private rooms, with tables seating 4, 6 and 12 respectively.
Nice tea area in the room (apparently owner loves his tea).
91 views
1 likes
0 comments

Here’s what we had.
紫菜海苔•芋頭片 to go with champagne, whilst waiting for stragglers.
椒鹽九肚魚
13 views
0 likes
0 comments

呤釀凍鮑魚
黑魚子獅頭鵝肝慕絲- very smooth
10 views
0 likes
0 comments

酒香蟹粉蛋白- again, very smooth.
13 views
0 likes
0 comments

脆皮海參- very looking forward to it, as it was the chef’s signature before. A bit disappointed, cos although the exterior was perfectly crispy, the sauce was too watery and not flavorful at all.
32 views
0 likes
0 comments

日本洋蔥汁煎煮海上鮮- unfortunately the onion sauce was unable to cover the fishy taste.
6 views
0 likes
0 comments

松露野菌釀鴿腿- wow! Very succulent.
33 views
0 likes
0 comments

大漠風沙黑豚肉串- not too spicy for me. Meat tasted fresh and tender.
4 views
0 likes
0 comments

濃湯鮮腐竹浸菜苗
15 views
0 likes
0 comments

檸檬酸辣麵- another one of chef’s signatures. Loved the tangy lemony taste- also not too spicy for me.
5 views
0 likes
0 comments

生炒臘味糯米飯- also a signature dish. Unfortunately could only try a bit as I had been having tendon problems lately.
5 views
0 likes
0 comments

雪山棗薑茶湯
10 views
0 likes
0 comments

In summary: not bad. excellent service.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
702
0
2023-11-19 762 views
位於中環蘭桂芳酒店的鴨巴甸公館主打精緻高級粵菜· 私房菜師傅以精緻手藝配上食材巧妙配搭以傳統經典中式料理· 取其精髓再重新演繹呈現一道又一道令人目不暇給的料理餐單以廚師發辦形式訂製師傅秉持「不時不食」·選用時令菜式製作憑著一份誠意執著· 帶給食客與別不同的體驗先來一壺冷泡蜜蘭香單叢茶· 打開盛宴序幕去到中段會呈上柚子花香單叢茶· 平衡油膩感ꕺ頭啖湯· 南瓜甘筍湯入口綿密香濃· 先來暖一暖胃ꕺ兩小吃|話梅南瓜·蜜釀蕃茄話梅浸透南瓜· 南瓜微爽嫩入口香甜用柚子蜜浸泡小蕃茄· 酸酸甜甜很開胃ꕺ蟹 鴛鴦|牛油果蟹肉慕絲·蟹粉脆牛油果慕絲以手拆蟹肉同魚子點綴· 賣相十分吸睛牛油果口感如絲滑般· 鮮味十足ꕺ蟹粉脆· 師傅自製的蟹粉春卷一定要趁熱食用· 蟹黃甘香醇厚如果來一點小香醋就完美ꕺ芝士豬頭糭非常花心思的潮汕傳統小食豬頭肉反覆壓製而成令過多油脂滲出· 入口完全不油膩豬味濃郁帶點油香· 巧妙添加羊奶芝士令口感更豐富ꕺ酒香元貝蛋白用鹹蛋黃加入花雕酒製成醬汁·配上蒸蛋白同帶子刺身酒香令咸蛋更香濃· 其沙沙口感配上嫩滑蛋白無講口感還是味道· 都非常有記憶點ꕺ手磨薑蔥汁煮海上鮮蘑成醬汁的薑蔥醬汁·還是頭
Read full review
位於中環蘭桂芳酒店的
鴨巴甸公館
主打精緻高級粵菜· 私房菜
師傅以精緻手藝配上食材巧妙配搭
以傳統經典中式料理· 取其精髓再重新演繹
呈現一道又一道令人目不暇給的料理
7 views
0 likes
0 comments
8 views
0 likes
0 comments

餐單以廚師發辦形式訂製
師傅秉持「不時不食」·選用時令菜式製作
憑著一份誠意執著· 帶給食客與別不同的體驗
25 views
0 likes
0 comments

先來一壺冷泡蜜蘭香單叢茶· 打開盛宴序幕
去到中段會呈上柚子花香單叢茶· 平衡油膩感
13 views
0 likes
0 comments

ꕺ頭啖湯· 南瓜甘筍湯
入口綿密香濃· 先來暖一暖胃
14 views
0 likes
0 comments

ꕺ兩小吃|話梅南瓜·蜜釀蕃茄
話梅浸透南瓜· 南瓜微爽嫩入口香甜
用柚子蜜浸泡小蕃茄· 酸酸甜甜很開胃
14 views
0 likes
0 comments

ꕺ蟹 鴛鴦|牛油果蟹肉慕絲·蟹粉脆
牛油果慕絲以手拆蟹肉同魚子點綴· 賣相十分吸睛
牛油果口感如絲滑般· 鮮味十足
17 views
0 likes
0 comments
12 views
0 likes
0 comments

ꕺ蟹粉脆· 師傅自製的蟹粉春卷
一定要趁熱食用· 蟹黃甘香醇厚
如果來一點小香醋就完美
14 views
0 likes
0 comments

ꕺ芝士豬頭糭
非常花心思的潮汕傳統小食
豬頭肉反覆壓製而成令過多油脂滲出· 入口完全不油膩
豬味濃郁帶點油香· 巧妙添加羊奶芝士令口感更豐富
18 views
0 likes
0 comments

ꕺ酒香元貝蛋白
用鹹蛋黃加入花雕酒製成醬汁·配上蒸蛋白同帶子刺身
酒香令咸蛋更香濃· 其沙沙口感配上嫩滑蛋白
無講口感還是味道· 都非常有記憶點
26 views
0 likes
0 comments

ꕺ手磨薑蔥汁煮海上鮮
蘑成醬汁的薑蔥醬汁·還是頭一回遇上
沒想到這組合很有驚喜·薑蔥香氣濃郁但味道不衝撞
配上鮮嫩細滑的鱸魚· 是少見的菜色配搭
31 views
0 likes
0 comments
20 views
0 likes
0 comments

ꕺ迷你木瓜盅鷓鴣燉螺頭
原個小木瓜· 湯頭清甜用料十足
13 views
0 likes
0 comments

ꕺ西施穀飼和牛尾
牛尾用紅酒燉煮4小時· 紅酒香滲透入牛尾
牛肉味十分濃郁·肉質軟腍而富有彈性
13 views
0 likes
0 comments

ꕺ椰香芋頭金瓜
充滿冬日口味的菜式· 當造芋頭綿密帶沙
 
18 views
0 likes
0 comments

ꕺ砂鍋臘味崧蛋白炒絲苗
飯粒分明而香濃· 火喉十足
臘味香完全滲透米飯· 明明飽到一個點還是清碗處理
25 views
0 likes
0 comments

ꕺ桃膠杏仁茶
本身是個杏仁茶愛好者· 手蘑杏仁超級香濃
桃膠份量十足· 為本餐畫上完美句號!
21 views
0 likes
0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
好像有一陣子都冇去過上環嘅蘭桂坊酒店,特地走既一趟為既就係呢間最新既打卡餐廳— 鴨巴甸公館。餐廳環境復古典雅,似係一間精緻既藝術館。招牌既「黑魚子鵝肝慕絲」,入口就意想不到地有一陣濃郁既潮州滷水鵝味道,後來得知原來鵝肝慕絲係用咗澄海獅頭鵝肝製作,配上魚子醬既鮮味,令人一吃難忘。「四川麻香烤海魚」係一道有四川辣椒風味既海鮮菜式,上菜時已香噴噴,仲有師傅預先熬製既魚湯,魚肉鮮嫩,特別不可錯過魚皮既部分,仲有恰到好處既辣香,回味無窮。滑嫰無比嘅「蟹粉豆腐滑」,一口挖到底部一起吃、齒甲間亦有蟹粉嘅香氣~ 「南北杏雪耳鷓鴣燉迷你萬壽果」既湯底清澈,很有秋冬的滋潤感覺主食係「松露菌滑雞煲仔飯」打開蓋時已經滿有松露既香氣,松露獨有既香氣正好與滑雞互相輝映。「西施穀飼和牛尾 」既伴碟有意大利蕃茄、紅棗、圓肉,圓肉既味道都相當入味。「牛油果桃膠」就係用牛油果打出黎既慕絲再配桃膠的,顏色通透,啱晒喜歡甜品唔會太甜既朋友~ 最喜歡既係鴨巴甸公館食飯既私隱度極高,食飯既地點都係一個包廂, 更加係味覺同視覺嘅享受~
Read full review
好像有一陣子都冇去過上環嘅蘭桂坊酒店,特地走既一趟為既就係呢間最新既打卡餐廳— 鴨巴甸公館。餐廳環境復古典雅,似係一間精緻既藝術館。
16 views
0 likes
0 comments


招牌既「黑魚子鵝肝慕絲」,入口就意想不到地有一陣濃郁既潮州滷水鵝味道,後來得知原來鵝肝慕絲係用咗澄海獅頭鵝肝製作,配上魚子醬既鮮味,令人一吃難忘。
17 views
0 likes
0 comments


「四川麻香烤海魚」係一道有四川辣椒風味既海鮮菜式,上菜時已香噴噴,仲有師傅預先熬製既魚湯,魚肉鮮嫩,特別不可錯過魚皮既部分,仲有恰到好處既辣香,回味無窮。
16 views
0 likes
0 comments
14 views
0 likes
0 comments


滑嫰無比嘅「蟹粉豆腐滑」,一口挖到底部一起吃、齒甲間亦有蟹粉嘅香氣~
5 views
0 likes
0 comments

「南北杏雪耳鷓鴣燉迷你萬壽果」既湯底清澈,很有秋冬的滋潤感覺
17 views
0 likes
0 comments

主食係「松露菌滑雞煲仔飯」打開蓋時已經滿有松露既香氣,松露獨有既香氣正好與滑雞互相輝映。
9 views
0 likes
0 comments


「西施穀飼和牛尾 」既伴碟有意大利蕃茄、紅棗、圓肉,圓肉既味道都相當入味。
16 views
0 likes
0 comments

「牛油果桃膠」就係用牛油果打出黎既慕絲再配桃膠的,顏色通透,啱晒喜歡甜品唔會太甜既朋友~
12 views
0 likes
0 comments


最喜歡既係鴨巴甸公館食飯既私隱度極高,食飯既地點都係一個包廂, 更加係味覺同視覺嘅享受~
23 views
0 likes
0 comments
13 views
0 likes
0 comments

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
923
0
2023-10-30 1508 views
很多朋友常常問我有甚麼中菜好吃,又要環境好,又要有私隱度,最近我試了鴨巴甸街的這間中餐廳,我只能說我找到了🤭這天我們去了試午市套餐,來到了很有特色的廂房,散發著懷舊的風格,我喜歡它有梳化位置讓大家可以休息閒聊,恬靜又私密。🔹頭啖湯用新鮮淮山製作的湯很有鹹香,而且一直能喝到綿密的淮山,很暖胃,很有驚喜。🔹兩小吃兩款小吃有著截然不同的味道,豆腐粒皮薄裡面的豆腐很滑溜,蘿蔔的辣勁很不簡單,切片後特別有咬口,辣中帶甜特別上癮。🔹支竹卷這個支竹卷是意想不到的細膩,湯底很有鮮味,入口很清甜,相對的卷則很飽滿,咬開有滿滿的湯汁,足料。🔹芋頭糕 很久沒看到炸得那麼透的芋頭糕,長條形方便吃,而且有很香芋頭味,完全不掛油,配余均益辣椒醬把芋頭味都吊出來了。🔹紅油抄手肉好彈牙又多汁,鮮味滿滿,而且醬很香濃夠辣😆🔹廿五年東甲陳皮蛋白花膠條這個組合對我來說很新鮮,因為入口的口感好特別,花膠條好有咬口,但蛋白又很creamy,油香中間散發陳皮香,很飽肚。🔹南北杏雪耳鹧鴣燉萬壽果賣相好精美,湯底好清甜,鹧鴣肉很入味不會太難咬,每一口都是滋潤的感覺。🔹惹味黑皮雞樅菌炒鴿甫一上桌已經聞到很香的味道,鴿肉好香有咬口,加上
Read full review
很多朋友常常問我有甚麼中菜好吃,又要環境好,又要有私隱度,最近我試了鴨巴甸街的這間中餐廳,我只能說我找到了🤭
這天我們去了試午市套餐,來到了很有特色的廂房,散發著懷舊的風格,我喜歡它有梳化位置讓大家可以休息閒聊,恬靜又私密。
南北杏雪耳鹧鴣燉萬壽果
26 views
0 likes
0 comments
55 views
0 likes
0 comments
🔹頭啖湯
頭啖湯
3 views
0 likes
0 comments
用新鮮淮山製作的湯很有鹹香,而且一直能喝到綿密的淮山,很暖胃,很有驚喜。

🔹兩小吃
兩小吃
8 views
0 likes
0 comments
兩款小吃有著截然不同的味道,豆腐粒皮薄裡面的豆腐很滑溜,蘿蔔的辣勁很不簡單,切片後特別有咬口,辣中帶甜特別上癮。

🔹支竹卷
支竹卷
5 views
0 likes
0 comments
這個支竹卷是意想不到的細膩,湯底很有鮮味,入口很清甜,相對的卷則很飽滿,咬開有滿滿的湯汁,足料。

🔹芋頭糕 
芋頭糕
7 views
0 likes
0 comments
很久沒看到炸得那麼透的芋頭糕,長條形方便吃,而且有很香芋頭味,完全不掛油,配余均益辣椒醬把芋頭味都吊出來了。

🔹紅油抄手
紅油抄手
7 views
0 likes
0 comments
肉好彈牙又多汁,鮮味滿滿,而且醬很香濃夠辣😆
紅油抄手
20 views
0 likes
0 comments
🔹廿五年東甲陳皮蛋白花膠條
廿五年東甲陳皮蛋白花膠條
5 views
0 likes
0 comments
這個組合對我來說很新鮮,因為入口的口感好特別,花膠條好有咬口,但蛋白又很creamy,油香中間散發陳皮香,很飽肚。

🔹南北杏雪耳鹧鴣燉萬壽果
南北杏雪耳鹧鴣燉萬壽果
15 views
0 likes
0 comments
賣相好精美,湯底好清甜,鹧鴣肉很入味不會太難咬,每一口都是滋潤的感覺。
南北杏雪耳鹧鴣燉萬壽果
25 views
0 likes
0 comments
🔹惹味黑皮雞樅菌炒鴿甫
惹味黑皮雞樅菌炒鹧鴣甫
12 views
0 likes
0 comments
一上桌已經聞到很香的味道,鴿肉好香有咬口,加上炒雜菌好爽脆,整體很惹味。

🔹蟹粉豆腐
蟹粉豆腐
22 views
0 likes
0 comments
滿滿濃稠的蟹粉醬下有很滑濃濃豆香的豆腐,醋珠的存在完全是恰到好處,把膩感抵銷,也提供了鮮明口感。

🔹砂鍋臘味鬆蛋白炒絲苗
砂鍋臘味鬆蛋白炒絲苗
28 views
0 likes
0 comments
用砂鍋盛載的炒飯更有焦香,臘味味道不會太濃,增添了炒飯的味道,份量都很足。

🔹牛油果桃膠
牛油果桃膠
11 views
0 likes
0 comments
聽名字以為是很飽的甜品,結果賣相很高雅😍新鮮牛油果加奶打成慕斯狀,搭配微甜的桃膠很消滯呢。
牛油果桃膠
32 views
0 likes
0 comments
整個套餐最加分就是有冷熱兩款茶在不同的時間奉上,比較重口味的前菜小吃搭配清醇解辣的潮州白蘭冷泡茶;柔和油份多一點的主菜則有鴨屎香單叢茶暖胃,這份清幽的感覺讓整頓返都很舒服「一鏡到尾」。
20 views
0 likes
0 comments
10 views
0 likes
0 comments
29 views
0 likes
0 comments
18 views
0 likes
0 comments
9 views
0 likes
0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
頭啖湯
芋頭糕
南北杏雪耳鹧鴣燉萬壽果
Level4
297
0
2023-09-27 1017 views
鴨巴甸公館位於中環九如坊蘭桂芳酒店,有四個高私隱度 private room 提供中式私房菜,佢哋嘅係無一個主餐牌,菜單由總廚按照客人口味去設計菜單,菜式以經典粵菜為藍本,再注入不同菜系的特色元素。除味覺上既滿足之外,餐廳每間房嘅裝修都各有特色,優雅又充滿藝術色彩,簡直係眼前一亮松露流心蛋 🍳流心蛋勁香又滑,一流大漠風沙黑豚肉潮式豬頭棕,🐷 雖然個名有個“粽”字,但無論原料外形都同粽無絲毫關聯;之所以叫做“粽”,是因為早期打包手法同包粽相似。佢係新鮮的豬頭連肉帶皮經多種香料調味、壓制而成的臘味。我哋大家都係第一次食,覺得好特別,咬落似肉乾但無唔會乾硬,肉味濃同時充滿油香薑蔥鮑魚香 💚 薑同蔥都打成滑潤鮮味嘅汁底,再加埋爽滑嘅鮑魚片,好特別又新鮮嘅配搭。比一般傳統嘅薑蔥鮑魚更入味更均勻🐟 石鍋海鴛鴦蟲草花燉竹絲雞🥣鮮甜滋補,潤肺養顏,好清澈完全唔會油,正西施牛尾燜得好稔又入味,香而不膩~個汁加入茄同埋梅嘅味道 balance 返就無咁飽滯~小炒肉味香帶辣🌶️肉爽滑,好惹味嘅下飯菜香燉菠菜苗,真係好嫩,而且食落無澀味唔嚡口海參撈飯 perfect ending ,最正係個汁,配埋Q彈嘅海參,
Read full review
鴨巴甸公館位於中環九如坊蘭桂芳酒店,有四個高私隱度 private room 提供中式私房菜,
97 views
1 likes
0 comments
佢哋嘅係無一個主餐牌,菜單由總廚按照客人口味去設計菜單,菜式以經典粵菜為藍本,再注入不同菜系的特色元素。
75 views
0 likes
0 comments
除味覺上既滿足之外,餐廳每間房嘅裝修都各有特色,優雅又充滿藝術色彩,簡直係眼前一亮
20 views
0 likes
0 comments
松露流心蛋 🍳流心蛋勁香又滑,一流

大漠風沙黑豚肉
15 views
0 likes
0 comments
潮式豬頭棕,🐷 雖然個名有個“粽”字,但無論原料外形都同粽無絲毫關聯;之所以叫做“粽”,是因為早期打包手法同包粽相似。佢係新鮮的豬頭連肉帶皮經多種香料調味、壓制而成的臘味。我哋大家都係第一次食,覺得好特別,咬落似肉乾但無唔會乾硬,肉味濃同時充滿油香
10 views
0 likes
0 comments
薑蔥鮑魚香 💚 薑同蔥都打成滑潤鮮味嘅汁底,再加埋爽滑嘅鮑魚片,好特別又新鮮嘅配搭。比一般傳統嘅薑蔥鮑魚更入味更均勻
16 views
0 likes
0 comments
🐟 石鍋海鴛鴦
19 views
0 likes
0 comments
蟲草花燉竹絲雞🥣鮮甜滋補,潤肺養顏,好清澈完全唔會油,正
17 views
0 likes
0 comments
西施牛尾燜得好稔又入味,香而不膩~個汁加入茄同埋梅嘅味道 balance 返就無咁飽滯~
15 views
0 likes
0 comments
小炒肉味香帶辣🌶️肉爽滑,好惹味嘅下飯菜
7 views
0 likes
0 comments
香燉菠菜苗,真係好嫩,而且食落無澀味唔嚡口
19 views
0 likes
0 comments
海參撈飯 perfect ending ,最正係個汁,配埋Q彈嘅海參,再多飯都清得曬😋
22 views
0 likes
0 comments
荔枝慕絲

服務好,環境舒服,豐儉由人。佢哋仲話嚟緊可以有得唱K 同rooftop
下次要再嚟玩過
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2023-08-23
Dining Method
Dine In
Spending Per Head
$950 (Dinner)
Recommended Dishes
  • 薑蔥鮑魚香
  • 松露流心蛋
  • 香燉菠菜苗