Auntie AYI @wellwellwell

嘅呢間Auntie AYI🥰 入到去嘅裝修好復古華麗，就好似時間迴廊一樣❤️子紫蝦多士 (魚子醬, 紫蘇葉) 🦐沉魚子醬加上紫蘇葉，裏便仲有好多蝦肉同埋豬肉撈埋一齊，外表好香脆🥰 芝麻雞撈起🐥入邊有佢哋嘅招牌芝麻雞，啲皮好有芝麻香，入邊仲有好多唔同嘅材料，好似甜甜嘅柚子皮、脆脆米、青瓜、新鮮菜、海蜇等等，用料相當豐富，真係啱晒新年食❤️蘇杭蟹釀橙 🦀造型好可愛，蘇州蟹粉釀咗落橙裏便，仲有一絲絲嘅蟹肉，配上香醋，更加鮮味🫶🏻脆脆米湯泡東星🐟脆脆米加上東升斑，一加上上湯嘅時候，充滿仙氣，真係擺盤都已經夠吸引，食落魚肉鮮甜嫩滑，配上脆脆米更加有口感❤️20年陳花雕西澳龍蝦蒸蛋🦞擺盤又係超靚，食落個蛋好滑，仲好重花雕香，龍蝦新鮮彈牙👍🏻窩蛋沙爹和牛煲仔飯🥚傳統嘅風味，食落仲有飯焦嘅香味，沙嗲味好濃郁🥰雪糕薩琪瑪 🍨自家製嘅薩琪瑪，口感帶少少曲奇嘅香脆，配埋雪糕，口感更加豐富❤️家庭裝雪糕涼粉新地🍦呢個涼粉都唔可以睇小，佢有三款唔同嘅口味，包括原味涼粉、咖啡味涼粉同埋椰汁味涼粉，三款嘅味道都好突出，再配上薑汁味嘅雪糕，我覺得呢個甜品一定要試🫶🏻

Yeah It’s Friday!! 接老公收工去橕枱脚去咗附近太古廣場一間高級中菜廳 Auntie ĀYI，主打懷舊粵菜，靈感來至昔日50-60年代家傭「馬姐」的傳統烹調手藝，每道菜式都極富巧思，工序繁複，好少地方可以品嚐到。魚子醬帶子芋盒：每一口的鮮甜與芋泥的綿密交織，魚子醬的爆口感帶來奢華享受。蘇杭蟹釀橙金黃色的蟹形碟子好可愛，這道佳餚巧妙地將蟹肉與清新的橙香融合，酸甜適中，蟹肉鮮嫩。🐔懷舊芝麻糖脆皮雞外皮金黃酥脆，內里雞肉滑嫩多汁，甜中帶咸，香而不膩， 用懷舊菜新味道帶領大家回到往昔好時光。🍲湯品方面品嚐了2款，適合轉秋滋養： 杏汁白肺燉豬展湯湯色乳白如瓊漿，入口溫潤甘甜，每口杏汁清新又濃厚。羊肚菌燉雞湯羊肚菌的鮮美與雞肉的香甜相互滲透，滋補又養顏。🍚主食 - Auntie AYI炒飯伴脆炸鬼炒飯粒粒分明，香氣撲鼻，搭配上外酥里嫩的脆炸鬼，組合創作，有驚喜的口感層次，讓人回味無窮。🍨港式雞蛋仔伴雪糕:外皮金黃酥脆，內里軟糯香甜，熱騰騰的雞蛋仔遇上冰涼的雪糕，為晚飯畫上完美的句號。

Auntie AYI 係一間新派中菜館，裝修有啲未來感，但又保留咗中式風味，帶你穿梭古今，重溫傳統粵菜嘅味道。子紫蝦多士 (魚子醬, 紫蘇葉)外層炸到金黃香脆，加埋紫蘇葉嘅清香，仲有魚子醬嘅鹹鮮味，食落層次感好豐富。炸得啱啱好，唔會太油膩，魚子醬同蝦肉嘅甜味真係絕配。芝麻雞撈起 芝麻香味濃郁，雞肉嫩滑，入晒味，幾乎入口即化。配料同雞肉一齊拌，層次感超豐富，食落滿足感十足杭蟹釀橙 廚師將蟹肉釀入橙內，橙嘅微酸同蟹肉嘅甘甜產生咗一個好特別嘅味道對比。橙皮微微帶苦，但唔會搶走蟹肉嘅鮮甜，令到味道更加立體。味道都好有層次感脆脆米湯泡東星 東星斑鮮甜細膩，配埋脆米同清湯，脆米浸住湯仲保持到酥脆，食落真係幾過癮20年陳花雕西澳龍蝦蒸蛋龍蝦肉鮮甜彈牙，再加上20年陳花雕酒嘅香味，融合得好完美滋味全鵝煲 鵝肉嫩滑，湯底濃郁香醇，鵝油味滲晒出嚟，齒頰留香窩蛋沙爹和牛煲仔飯 煲仔飯一向係香港人嘅至愛，加上和牛嘅嫩滑同沙爹醬嘅香辣，飯粒吸滿晒沙爹汁，惹味Auntie AYI 炒飯伴脆炸鬼炒飯炒得香口，火候啱啱好。配埋脆炸油條，口感上好有對比陝西油潑麵伴黑毛豬叉燒油潑麵嘅辣勁真係正，麵條夠彈牙，黑毛豬叉燒肉質

在金鐘ᴘᴀᴄɪꜰɪᴄ ᴘʟᴀᴄᴇ內的ᴀᴜɴᴛɪᴇ ᴀʏɪ，是筆者近來吃過在金鐘地段內頗為滿意的中菜。餐廳位置有一點點神秘，由幾家不同風格的餐廳組成，走暗黑型格又帶點懷舊風格，一不小心很容易會錯過。.以「馬姐」作概念主題，以家之味道作為主打，走Fusion路線，重新演繹不少經典菜式。除了特色創新中菜，也有酒吧部分提供不少酒品選擇。.✿ 芝麻雞撈起餐廳離打之一是其招牌懷舊脆皮糖芝麻雞，主廚結合懷舊的芝麻糖以及新鮮的本地雞，是其中一個必試的選擇。這道菜式將其升級，重新演繹成好意頭之粵菜「撈起」，寓意撈得風生水起。招牌的芝麻雞已切成絲，加上各式開胃如青瓜、海蜇、柚子皮等等很多款不同的涼伴小吃，很喜歡這款開胃菜。.✿ 宋嫂拆魚羹✿ 杏汁白肺燉豬展湯兩款傳統的粵菜湯品，各有特色。杏汁白肺湯向來是筆者最愛中湯之一，湯頭柔滑。而宋嫂魚羹濃稠度剛好，料也足。.✿ 潮州佬凍馬友配普寧豆醬潮式凍魚，已貼心的切好成小件，擺盤精緻。再配上特製的普寧豆醬，增添風味。.✿ 安格斯牛肉煲仔飯高級版本的變種港式熱窩煲仔飯，以安格斯牛肉餅再加上海膽，飯焦香氣十足。.✿ 滋味全鵝煲份量有點意料之外，原以為大約是二人份的的鵝

上星期因為要到金鐘同好友Amy 食生日飯～於是搵咗間意念源自中國傳統馬姐～裝修設計雖充滿未來感但仍保留中式風味嘅☞︎@Auntie.AYI.wellwellwell～同佢嚟品嚐傳統懷舊風味粵菜～💃🎉🎂🎈🥳💃👉雞蛋仔生日蛋糕～面層嘅雞蛋仔脆到呢～中層係雲呢拿雪糕～口感豐富美味～👍😍😋🤤👉子紫蝦多士～啖啖蝦滑中有紫蘇葉～ontop仲有魚子醬點綴～好高級嘅蝦多士～😍😋🤤👍👉八頭南非鮑魚伴鵝掌～鮑魚同鵝掌都好嫩滑兼入味～👍😍😍😍👉鮮蟹肉蟹子粉絲煲～夠晒鑊氣、勁多蟹肉～😍🤤😋👉啫啫鴛鴦蝦乾唐生菜～鮮、甜、惹味且鑊氣勁過啲大排檔～🫢👍👍👍😍👉前菜～脆辣炸魚皮～好味兼好大份～😍#AuntieAyi#太古廣場#Pacificplace#金鐘美食#happybirthday#throwbackThursday

午市唔太需要等位,15分鐘左右已經可以入去,以pacific place黎講算可接受,環境都唔錯但係我哋兩個人各叫咗一份午市套餐, 兩份都唔!好!食!牛筋腩飯半冷不熱, 筋煮得唔軟,口感一般最一肚氣嘅係餐廳出面大大隻字寫午市套餐每人$198, 原本諗住就係$198加一,結果原來下面最底超超超細隻字寫話要另收$40 點心費, $25 熱水 仲有加一, 埋單每個人$29x 接近三百蚊點解餐廳唔直接寫$263加一,  要大字體寫$198誤導人,然後再搵呢樣嗰樣黎收多人錢呢? 如果好食都算, 重點係份量細味道都係中下, 一個普普通通牛筋腩飯收$300, 而且係收到張單先知，感覺不太良好

When @auntie.ayi.wellwellwell first told me they were revamping their menu to focus on more nostalgic Cantonese dishes, I was instantly intrigued. As a lifelong foodie passionate about preserving culinary traditions, I was excited to experience the homestyle Cantonese recipes.From the moment I walked into the refined yet warm-toned dining room at #AuntieĀYI inside #hkpacificplace, I was transported with a sense of familiarity and comfort.The Prawn Toast with Caviar and Perilla Leaf 🥟 were ultra

Our couple’s date night dinner at retro-futuristic dining room Auntie Ayi in Pacific Place HK was a delightful journey through culinary history, celebrating the essence of home-cooked Chinese meals by “ma jie”(媽姐) passed down through generations. Each dish told a story, seamlessly blending tradition with modern innovation.We began our feast with Prawn Toast with Caviar and Perilla Leaf, a crispy prawn toast, elevated by the luxurious touch of caviar and the fragrant perilla leaf. This dish was a

麻雞撈起：材料豐富，食落好清新，淋上酸酸甜甜嘅醬汁，好醒胃，食落好有驚喜太極鴛鴦蟹：選用新鮮蟹以手工拆肉，每一啖都係滿滿蟹肉，營養豐富，小朋友最鍾意食。鮮百合炒什錦：集齊健身有益嘅雲耳、百合，同清甜嘅蘆筍，超爽口，口感一流，有營之選。羊肚菌燉雞湯：真材實料，用咗珍貴嘅羊肚菌，味道超濃郁，飲得出煲咗好耐，，轉季天氣飲啱曬，可以增強免疫力。宋嫂拆魚羮：超級考功夫，淡淡魚肉嘅鮮味，配上薑絲嘅味道，口感超豐富！Auntie ĀYI 炒飯伴脆炸鬼：粒粒分明嘅炒飯，再加埋將脆卜卜嘅油炸鬼，創意十足，帶嚟多層次口感，味道濃郁出眾。港式雞蛋仔伴雪糕：充滿地道嘅風味，雞蛋仔做到外脆內軟，配上香滑雪糕，係我嘅最愛！雪糕薩琪瑪：裏滿焦糖嘅馬仔真係好懷舊，原來加埋雪糕一齊食係咁好味

Went here with friends for a quick lunch catch up. We each chose a set lunch (dim sum starter + main) and selected a tea (because you get a 25$ tea charge either way). The Har Gau skin was of average consistency and the prawn itself didn’t have any counter balance such a as sesame oil to its own fishy flavour. The spicy and sour fish soup was alright but not blown off my feet. Portion of fish was generous. One of us chose noodles over rice. It came immediately and by the time the mains arrived i

呢間餐廳位於金鐘太古廣場，真係好正！佢哋嘅Auntie AYI 意旨以前嘅馬姐，所以佢哋嘅logo都係用咗馬姐，餐廳裝修好典雅，有一種好高級嘅感覺，頭盤係子紫蝦多士，魚子醬，紫蘇葉，嘩，蝦肉鮮甜，魚子醬鹹香，配埋紫蘇葉，真係好開胃！仲有芝麻雞撈起，呢個係用咗佢哋嘅招牌雞所做嘅雞絲，份量有半隻，雞肉嫩滑，雞皮上嘅芝麻香到爆，而佢哋仲加入多款配料，同埋會齊將配料撈勻撈起，有吉祥好運嘅寓意。蘇杭蟹釀橙：蟹粉鮮甜，有好濃郁嘅蟹味，橙肉嘅酸甜，同蟹粉真係好夾！脆脆米湯泡東星，用脆米代替粉麵，配埋名貴嘅東星斑，鮮甜無比，脆米吸收哂魚肉嘅鮮甜！20年陳花雕西澳龍蝦蒸蛋，用珍貴嘅陳年花雕酒，再用西澳嘅龍蝦，龍蝦肉質彈牙鮮甜，而蒸蛋滑到不得了！最後仲有滋味全鵝煲，鵝肉煮得好入味，仲有其他鵝嘅部位，鵝肝、鵝腎、鵝血等，而湯汁好濃郁，真係口水都流埋！主食方面，窩蛋沙爹和牛煲仔飯，和牛配上惹味沙爹醬，再加個香滑嘅窩蛋，煲仔飯仲有香脆嘅飯焦，口感好豐富！Auntie AYI 炒飯伴脆炸鬼，炒飯好香好乾身，油炸鬼又脆又香，好有特色！陝西油潑麵伴黑毛豬叉燒，麵條好彈牙，配埋黑毛豬叉燒，仲帶有小小辣嘅醬汁，真係好正好

Happy Friday 梗係要同朋友搵地方chill 下啦😂 我哋搵咗依間充滿未來感嘅中菜館，每道菜都好有心思，重現兒時馬姐烹調菜式既回憶😊🔵子紫蝦多士 (魚子醬, 紫蘇葉) 好香脆，帶少少鹹香而紫蘇葉碎令到菜式更可口同清爽💕🔵芝麻雞撈起皮脆肉嫩，同不同配料一齊撈起，口感好清新同豐富😍🔵蘇杭蟹釀橙 好精緻，將蟹肉同蟹膏混合並釀入香橙當中，配上陳醋，肉質鮮美甘甜，口感飽滿🥰🔵脆脆米湯泡東星店員會先係脆米上淋上滾熱既魚湯，頓時聽到劈哩啪喇既聲響，東升斑肉質鮮嫩，香酥既脆米，鮮味濃郁嘅魚湯，瞬間提升口感到另一層次🥰🔵20年陳花雕西澳龍蝦蒸蛋龍蝦肉彈牙，花雕香氣撲鼻，蒸蛋綿滑，完美地演繹色香味俱全😋🔵滋味全鵝煲 大部份鵝嘅部位都有，鵝肉，鵝肝，鵝血等，好入味😋🔵窩蛋沙爹和牛煲仔飯沙嗲汁濃郁，可以選擇焗多一陣，有飯焦，口感更豐富😊🔵Auntie AYI 炒飯伴脆炸鬼油炸鬼有脆，食落去好有層次🤩🔵陝西油潑麵伴黑毛豬叉燒叉燒微微焦香，肉質嫩滑，醬汁有少少辣😍🔵港式雞蛋仔伴雪糕 雞蛋仔好香脆，配上芝麻醬同雪糕，口感豐富👍🏻🔵雪糕薩琪瑪 薩琪瑪上台既時候仲係熱辣辣，好香口😍🔵家庭裝雪糕涼粉新地傳統嘅甜

一大班朋友gathering🎉我哋揀咗 PP 呢間 Auntie AYI，入面裝修好有😎格調，充滿未來感嘅環境🛸同佢哋嘅中菜🥢形成強烈嘅對比。呢度除咗中式茶🫖之外，仲有好多唔同款式嘅🍸cocktail同埋mocktail，🍹配搭新奇充滿fusion風。子紫蝦多士🍞香脆鮮味，頂部加咗🐟魚子醬，入邊嘅蝦肉🦐撈咗紫蘇葉味道份外芳香🤤。芝麻雞🐓撈起用料豐富，啱晒我哋🥰一大班朋友一齊撈起🥢！蘇杭🦀蟹釀橙十分之有特色，原個🍊香橙入邊塞滿鮮味嘅大閘蟹肉蟹膏😍，而且香橙嘅味道有少少🤏類似蟹醋嘅提鮮作用，👍絕對係一試難忘！滋味全鵝煲🪿滷水味香濃，鵝片嫩滑入味😋，而且仲有鵝肝、鵝腸、☺️鵝腎同埋豬紅，🥰豐富又美味。20年陳花雕🇦🇺西澳龍蝦蒸蛋絕對係驚艷到我，🥚蒸蛋超級香滑加上爽口鮮味嘅🦞西澳龍蝦肉同埋每一啖都充滿🍶20年陳花雕香，絕對係極品👍！脆脆米🥣湯泡東星幾有特色，東升斑🐟肉質好鮮味彈牙，配上魚湯🤤同埋脆米一齊食層次感🤩十足。Auntie AYI 炒飯🍚伴脆炸鬼雖然賣相平平，☺️但係入邊落咗好多帶子碎😍所以十分之鮮甜，加上香脆嘅油炸鬼碎😆，每一啖入口質感都好豐富😋。窩蛋沙爹和牛🍲煲仔飯十分之高質，入邊嘅🥩

Today, we indulged in a delightful meal at Auntie AYI in Pacific Place    . It was truly a trip down memory lane! 🍽We started with the Sesame Chicken ‘Lo Hei’, which featured juicy, tender meat paired with a rich sesame sauce that kept us coming back for more. Next, we enjoyed the Spotted Garoupa in Fish Broth, where the crispy rice added a delightful crunch to the flavorful broth.The Braised Pumpkin with Crab Meat and Chinese Pearl Barley was a standout, combining creamy pumpkin with succulent

開學一個星期順利過渡，就出去食啲好嘢慶祝吓。Auntie AYI食傳統中菜，新派格調，坐得幾舒服♦️肉鬆金豆腐 - 外脆內滑，Gabi食到停唔到口♦️羊肚菌燉雞湯 - Gabi成碗飲晒，一啲都冇留到俾我哋♦️宋嫂拆魚羮 - 老公鍾意飲呢個♦️咕嚕脆蝦球 - 甜酸係Gabi嘅至愛♦️懷舊芝麻糖脆皮雞 (半隻) - 雞皮勁脆，加埋芝麻勁香口，不愧為signature dish♦️北菇滑雞煲仔飯 - 香脆飯焦係重點♦️雪糕薩琪瑪 - 馬仔勁鬆脆，做得好有空氣感食物好味，環境又舒服，都幾適合一家人黎慶祝。