Video
Telephone
23660286
Additional Information
設有多間VIP房及影音設備
Opening Hours
Today
11:00 - 15:00
18:00 - 00:00
Mon - Sat
11:30 - 15:00
18:00 - 00:00
Sun
11:00 - 15:00
18:00 - 00:00
Public Holiday
11:00 - 15:00
18:00 - 00:00
Above information is for reference only. Please check details with the restaurant.
This famous Cantonese restaurant has been in business for over 70 years and has been awarded Michelin 1-star. Today we come to their branch outlet in Kowloon Bay, located in Kingston International Centre.The design here is more modernized compared with their Wanchai flagship, with bright light and high ceiling. The main dining area is spacious and can accommodate a lot of tables, but it is very quiet on this Saturday evening, with only two groups. Most customers in fact are seated inside the various VIP rooms on the sides. I have a bottle of Paul Pernot Bourgogne Cote d’Or Chardonnay 2021 ($760) to pair with the food. A simple Burgundy white, it has nice acidity, crisp and easy to drink, and goes well with the various dishes we have ordered.For starter we have Deep-fried Frog’s Legs with Spicy Salt ($360). The portion size is surprisingly large, which looks more like a main dish than an appetizer. The frog’s legs are deep-fried perfectly, crispy on the surface while not drying out the flesh, with the spicy salt spot on, not overly salty or spicy. Excellent.From the staff recommendation we also order Braised Garoupa with Thousand Layer Tofu ($1,280). The fish is the day’s special, meaty but not rough in texture, braised together with tofu, roasted pork, and mushroom. Again, the seasoning is spot on, bringing forth the flavours of the ingredients nicely while not excessively salty. Another excellent dish.The other main dish we have is Sauteed Fillet of Pigeon with Caramelized Jinhua Ham ($380). The pigeon breast is rich in taste, stir-fried perfectly to cook through but still maintain the tenderness. The Chinese ham has been sliced thinly, with its savoury taste a good complement with the pigeon meat. Even though we are quite full by now we finish every single piece of the dish. Excellent.A specialty of the winter season is Claypot Rice with Cured Meat ($360 for two). The rice picks up the fragrance from the cured meat, wonderfully delicious. The Chinese sausages and cured meats are also of good quality. A highly recommend dish. If you like the cured duck leg, there is also the option to add one too.There is complimentary dessert provided, including Sesame Rolls and Sachima. Both are tasty and adjusted to reduced sweetness, to cater for the modern palate. The fluffy sachima has an amazing texture, while the sesame rolls have intense sesame flavours. I would be happy to order them even if we need to pay for it.My wife has Sweetened Red Bean Soup with Lotus Seed ($60), with plenty of red beans and more ‘solid’ which is to her liking. It is sweet but not excessive, delicious and satisfying. I go for Sweetened Almond Soup with Egg White ($60), with the delicate almond taste and sweetness providing an elegant finale for a wonderful meal.Service is good, with the manager very professional and well-trained. We can see how she focuses on the details and keeps reminding the more junior staff how things should be handled. The bill on the night is $3,699 and the restaurant does live up to the reputation of its Wanchai counterpart.
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今個星期又去飲茶，叫咗5款點心。鮮蝦腐皮卷，皮脆蝦肉彈餡料豐富。臘腸卷，軟熟皮包住多汁臘腸。牛肉腸粉，又薄又滑的腸粉皮包住足料的牛肉。XO醬鳳爪醬汁味道及濃稠度剛剛好。粉粿，餡料滿滿，伙記主動俾碟潮式辣椒油點嚟食，十分惹味。總括嚟講呢幾款點心都好有水準。比較起上星期去咗中環士丹利街的老牌茶樓，這裡雖然相對比較貴，但食物及服務都優勝，就算是茶都比較好飲，這裡的鐵觀音有回甘香味，中環的老牌樓收$42位茶同是鐵觀音，無茶味。伙記們都十分有禮貌，招呼到位。枱與枱的距離不太近，絕對唔會感覺迫刧。
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今日真係好開心 大年初四約埋親戚一齊去試吓呢間福臨門 之前我Tony哥去開灣仔果間 因我跑馬地過灣仔揸桇麥拿倫都5洗10分鐘就到 今次去開九龍灣就直接去呢間食飯因為仲放緊假所以walk in大把位仲包12人房 我地叫咗好多野食 我Tony哥持別介紹乳豬全體$1900 超級好食 蜜汁叉燒又係一絕 我會登相比各位食神試吓 食到9:30差唔多客人走哂 我都拎張AE黑咭埋單！今晚超抵食 只係$12828 十分好意頭
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換了老闆, 將尖沙咀的分店搬去九龍灣, 這所謂的新中央商業區, 福臨門這老字號, 在經過風風雨雨之後重新出發. 新店裝修相對簡單, 中央飯廳環境開揚, 空間感也夠, 侍應同事手腳勤快, 不是最醒目的但也夠專注食客的需要.沒有點到山珍海味, 純粹想品嚐其手工菜, 特別是肉餅, 陳皮牛肉餅依然是我吃過其中一間最難忘的, 肉粒和脂粒分布平均, 吃起來口感順滑, 肉汁, 豉汁和陳皮結合, 甘香鮮甜, 依然出色.雲腿炒乳鴿甫的乳鴿味道香濃, 快炒保持肉質爽口而沒纖維感, 簡單的薑蔥調味, 再加上雲腿鹹香, 材料不多但味道層次同樣豐富, 比起炸乳鴿, 要起肉去骨的菜更為複雜.生炒糯米飯黏度夠而外表有脆度, 就是冬菇, 臘味粒和蔥段, 味道主要來自豉油, 比起蒸荷葉飯更乾爽, 而且份量出奇地多, 基本上只吃這道也夠飽. 最後附送的甜品, 薩琪瑪相當𠕇誠意, 外脆內裏口感綿密, 簡單的松子仁和蜜糖的味道, 結合起來也代表着新的不會差得過舊的.
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Fook Lam Moon is a renowned Cantonese restaurant situated in Kowloon Bay, Kowloon. With its elegant setting and impeccable service, Fook Lam Moon is a favorite among locals and international diners alike. The menu showcases authentic Cantonese cuisine with a focus on premium ingredients and traditional cooking techniques. From succulent roasted meats to delicate seafood dishes and flavorful stir-fries, each dish at Fook Lam Moon is prepared to perfection. The restaurant's commitment to quality is evident in the freshness of the ingredients and the attention to detail in the presentation. The extensive menu also includes a selection of seasonal specialties, ensuring a diverse and exciting dining experience. Fook Lam Moon is a go-to destination for those seeking a refined Cantonese dining experience in Kowloon.
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