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5-min walk from Exit D, Wan Chai MTR Station
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Telephone
63829826 (WhatsApp)
Opening Hours
Today
12:00 - 15:00
18:30 - 23:30
Mon - Sun
12:00 - 15:00
18:30 - 23:30
Above information is for reference only. Please check details with the restaurant.
這間餐廳要幾星期前預約的，午餐比較抵食。我們點了叉燒飯、麻婆豆腐飯、銀針粉和嫩雞煨麵。我覺得最出色的是叉燒煎蛋飯。叉燒很入味和軟熟，煎蛋也剪得好脆。叉燒汁撈飯是無敵的。麻婆豆腐飯有少少辣。是我弟弟的至愛。小朋友就最鍾意食嫩雞煨麵。雞湯很濃和很入味。蟹粉銀針粉口感也好好。蟹粉很香。
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難得有friend嚟想食中菜，book咗鋒膳，一早留咗叉燒煎蛋🍳飯（$195），全城數一數二（皓食同貴），上次1點嚟話賣哂，仲留埋煎蛋🍳串茄焗豬扒飯（$200）。坐牆邊二人枱幾好😌，鐵觀音茶皓清香，後來先知侍應送既，原價$30兩位。每位跟餐送爵士湯，我都真係為湯而嚟，皓清甜，有哈蜜瓜🍈同螺片，出面真係飲唔到，皓回味。之後上叉燒煎蛋🍳飯，兩隻荷包蛋靚，督穿再撈飯，飯🍚都皓皓食，粒粒分明，叉燒半肥瘦，燒得皓香，肥膏送飯一流。焗豬扒飯我一般，唔鐘意食酸嘢，豬扒唔夠腍。冇加一，可簽卡。
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晚上7時左右來到, 一來先上茶。春卷 - 炸得脆, 乾身唔會食到成口油, 但是整體沒什麼特別。叉燒 - 厚切鬆化, 少少燶邊, 食得出係靚料, 但個醬太甜了, 搶左豬的鮮味。炸豆腐 - 正常味道, 炸漿好薄。(全晚的MVP!) 蟹粉帶子 - 好濃好creamy的蟹粉, 食到一半已經好漏, 好彩餐廳有提供黑醋, 可以食加上黑醋食, 清新好多。帶子係半生熟, 同蟹粉都夾。同蟹粉最夾的是下面塊米通。炒芥蘭 - 好新鮮, 好柔嫩, 不過好細碟。東星斑 - 我自己比較中意蒸魚多, 覺得炸浪費左條魚, 而且好油。乳豬 - 水準依舊, 不會太肥太油, 份量一家人分剛好。
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之前同朋友上網見到呢一間嘢都有好高嘅評價今日下午嘅時間就同朋友過咗灣仔呢一區度試吓，我就叫咗豬扒飯朋友就叫咗叉燒飯✌🏻煎蛋串茄焗豬扒飯，成個賣相都非常靚仔，而且餐廳係出名用咗dry aged嘅豬扒去做呢一個豬扒飯，豬扒嘅口感亦都非常細緻，而且係控制火候方便做得好好絕對唔會有太熟嘅情況出現，所以令到成個豬扒嘅肉汁亦都可以得以保留，有juicy嘅口感✌🏻 佢嗰sauce亦都做得好食, 入口有洋蔥碎嘅口感，呢個高級豬扒飯真係唔話得，口感配搭上真係做得唔錯，炒飯底，亦都做得好乾身，整體我覺得非常好食✌🏻
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Checking this one out to see if it’s living up to the hype. The most anticipated fish maw Karasumi spring roll that eminent foodie been raving about and server suggested serving first was a major letdown. Wrapper was cprisy but a tad thick for my liking. Fish maw was gelatinous but it did not blend harmoniously with the rest of the stuffing. Not exactly a good start to the evening.Roast pig has a nice crackling. Highlight for me was the 胡椒炒大肉蟹 that followed. The crab itself was incredibly sweet and meaty. Flavourfully deep fried in a light coated peppery batter. It was very aromatic and had a very balanced amount heat that accentuated the sweetness of the crab, not overpowering it. One of the best crabs that I’ve had this year.爵士湯 Very hearty. Loved the fish maw that had the right amount of thickness. Cantaloupe was candy sweet too.Crispy Chat Siu with aged mandarin peel脆皮陳皮黑叉燒, using the belly of marumiton and sprinkled with 50-year-old aged mandarin peel powder. Interesting fragrance and flavors.鷄汁扒蘭花苗 Sweet and tender.三牛黑蒜油牛濃湯手工麵 The beef was incredibly tender and flavourful. Beef tendon was also properly tenderised. Broth was fused with generous helping of garlic oil. Hand pulled rice noodles were also nicely textured.Trio of desserts to end 冰鎮杏汁黃耳燕窩豆腐, mango mochi wrap and house made coconut gelato. All deliciously done.Overall a dinner that had gotten better over the course of the meal after the starter. A resto that is certainly living up to the hype.
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