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Exit B1, Wan Chai MTR Station
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Opening Hours
*Last Order: 14:30/22:30
Mon - Sun
11:30 - 15:00
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
Wanchai is my love and roots where my journey for food in Hong Kong began.I have had countless meals in this area but lacked Chinese restaurants I could recommend.Fooklore is definitely recommendable, this is the place to take tourists or clients because of the reliable service and quality of the food (at the time of this meal).The restaurant is located at Empire Hotel on the corner of Lockhart Road so it is near Admiralty as well. Judging by the menu, it was the usual suspects like dimsum but when the food arrives you get a surprise by the presentation and taste. This is what we had , , , , , , , , .(Quoted from the English Menu)++++:The steamed dumplings were flawless and crystal clear, they were loaded with diced wild mushrooms infused with a black truffle taste. ++++:Basically beef shaomai and I liked the way they were garnished with a slice of okra which makes it look healthy and appetizing.The beef had a nice flavour with a soft but firm texture. ++++:These are rice rolls that are served everywhere but considerably different as there was delicious aged peel in it and the soy sauce they used excelled it to a different level as it was good quality soy sauce with a lovely sweetness.The riceroll wrap was silky and smooth yet held together without breaking. ++++: When the lid was taken off, there was a fragrant smell of wine, each bun was uniformly panfried. It was filled with delicious pieces of chicken in light Teriyaki sauce so you could still taste the buns and chicken.++++:The rice paper net showed how incredible their skills were.You can see the way they drizzled the liquid rice mixture in a spirograph pattern quick enough before it got crispy. As well as the appearance, the dumplings were tasty with juicy pork filling.++++:This was another one of my favourites because the pancake was thin and crispy yet there wasn't a drop of oil lingering on the plate or any excess oil on the pancake.It was crispy with a lovely scallion aroma. ++++The poached chicken was lean and tender with a good amount of spiciness.Despite the spiciness, you could still taste the freshness of the chicken which was really appreciated. Fooklore uses the finest ingredients for all dishes including fresh chicken for this dish. ++++:Another dish that must be ordered because it was wonderful. Again, the dish is more stunning when it is served because you will find an abundance of shrimp roe in it and the vermicelli they have used is almost like silk. There were bits of crab and fragrant egg in it that it reminded of 鳳凰炒長遠 which I do not know the English dish name but glass vermicelli is used instead.++++Finished with the as it was someones birthday.They were super cute and size matters as less is more as it looks more appetizing! ++++Overall, I was more and than impressed with the freshness of the ingredients and the taste of the food so I will definitely be coming back.
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中午時間，一大班同事朋友去飲茶，是不少人的午飯選擇。 第一次來「享福」吃點心，四人午餐。吃後感是在食物選擇上甚多元化，點心精緻，食材用料也相當不俗。 先上「黑松露野菌餃」$55 近年稍高檔路綫的粵菜餐館都多了用黑松露入饌，因為它的香氣確能和中菜巧妙融合。 此餃皮薄，剛好一口一粒，松露香在口腔繞迴，漂亮。 「乾蒸牛肉賣」$55，面頭放上一塊秋葵，肉質鬆軟，配喼汁吃尤佳： 「陳皮手刴牛肉腸」$65，腸粉皮是用乾米磨成米漿蒸成，幼滑，晶瑩剔透，記得趁熱吃： 「鍋燒生煎包」$55 用鍋仔上，下面放了大蔥，擺盤精緻。 吃之前侍應會灑下米酒，提升香氣；裏面豬肉餡是滑而多汁，吃得出用料甚靚，而大蔥索盡酒香也不可錯過。 「金網鍋貼餃」$65，用麵粉做成網狀，造型亮眼，鍋貼也煎得脆底： 「帶子金鈎薄罉」$88，現在甚少餐廳會做： 傳統製法是用麵漿加蔥粒、芫茜、蝦米煎至脆身，這個加上切條帶子，透出絲絲貴氣；且能做到燶邊，脆而不乾，香而不油，這個有驚喜！ 「麻辣口水雞」$220。大廚用的是新鮮雞，雞肉滑且味濃，汁微麻，香辣到位，整體調味配合得不錯： 飲茶怎能少了炒粉麵飯？「蟹肉炒米粉」 用的是新竹米粉，蝦籽份量甚多，粘在每一條米粉上： 吃時加些辣椒醬，令味道更立體化，是一個無得輸的組合： 「享福」點心水準高，環境光猛舒服，服務也佳。食完靚點心，就如店名一樣，享受著那幸福滿瀉的感覺。
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潔癖人又去食嘢，帶埋阿仔岀街食就自然會想搵一間乾淨又好坐的餐廳。返完playgroup必經此處，加上避雨，又想食中餐，所以就入來幫襯了⋯⋯食物正常，阿仔食得滿意。服務好，食唔晒還主動替我包走。價錢略嫌高岀一點，但岀自福臨門就明白原因。還會再來吃，因為坐得開心，食得安心。黑松露海鮮炒飯，足料，份量足，炒得乾身又夠香。最後食唔晒包走了。蘿蔔糕煎得很脆，阿仔超級鍾意。叉燒腸的甜豉油比較鹹，扣了點分數，但腸粉很滑。西瓜汁我冇飲，不過阿仔飲晒。鐵觀音，很香有茶味，但完全飲唔到茶葉，餐廳應該用了茶袋隔渣，很細心👍🏼考慮下星期放學會再來。
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