Video
10-min walk from Exit B2, Exhibition Centre Station
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Telephone
25827729
56973088 (WhatsApp)
Introduction
This Chinese restaurant is operated by Sang Kee Catering Group. It uses local ingredients and seasonal seafood to offer a new dining experience with traditional craftsmanship.
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Additional Information
獎項殊榮: 《香港澳門米芝蓮指南》餐廳2022, 2024
Opening Hours
Today
11:30 - 15:30
18:00 - 23:00
Mon - Sun
11:30 - 15:30
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
This Cantonese restaurant is located in the new wing of HKCEC, under the famous local restaurant of the same name which has been operated in Wanchai for many years, but this one is targeting customers who would like to experience traditional Cantonese cuisine in a more up-scaled environment.We are seated at a table on the window side, looking out to the waterfront promenade and TST on the opposite side of the harbour in the background. With high ceiling and nice decoration, it certainly has a big contrast with the more rudimentary, neighbourhood ambience of Sang Kee.We start with BBQ Iberico Pork 焦糖伊比利亞黑毛豬叉燒 ($288). Served on a tray heated by tealight, the char siu is very tender, with the optimal balance of fatty and lean meat, and also very good in taste from the complex flavours of the marinade. Another highlight is the oyster sauce soybeans on the side which has become such a rarity nowadays. One of the best char siu I have for a long while.Both of us order a soup, with my wife going for Double Boiled Pork Lung Soup with Fresh Grounded Almond Juice 龍皇杏汁燉白肺 ($148). The soup is heated on tealight to keep its temperature, and very rich with the almond flavours. The pork lung has also been cleaned thoroughly, without any weird taste. Very delicious.I have picked Hot & Sour Soup with Shrimps and Scallops 鮮蝦帶子酸辣羹 ($138). While the soup has the right level of spicy and sourness, as well as plenty of shrimps and scallops, and other delicacies like fish maw, I do not like the taste of the soup and not sure where it goes wrong. Perhaps some of the fish maw has gone rancid?Next is Baked Taishan Oysters in Clay Pot 醬香砂鍋焗台山蠔 ($338). Opening the lid brings forth many nice aromas, with the chef using plenty of shallot, garlic, and ginger as the base, before adding a mix of sauces to cook the plummy oysters, paying attention not to over-cook so the oysters retain good texture. The portion size is also generous with a decent number of oysters.Finally, it is Stir-fried Australian Lobster with Shingled Hedgehog 虎掌菌炒鮮拆澳洲龍蝦球 ($888). The lobster is great in quality, meaty and with a sweet, clean taste. The chef has added some tender asparagus and shingled hedgehog, a type of fungus with a slightly bitter taste. Another wonderful dish that has highlighted the quality of the ingredients to the max.The staff is friendly and provides us the complimentary Red Bean Soup for dessert. We both like it as the red beans are not over-boiled so there are still some bites, with a bit of dried tangerine peel to increase the aromas, and overall, not too sweet. A good finale to the dinner.The bill on the night is $2,028 and considering the overall experience, quality of food and service, this is a good restaurant for tourists and locals to try some authentic and labour-intensive Cantonese cuisine. Some of the dishes have to be order in advance, and do ask to book the tables on the window side beforehand to enjoy the best view.
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會展中心內的餐廳裝飾都是精緻豪華，食物當然不會是平民價。這次我們被他的龍蝦套餐吸引，來常常他的特惠套餐。籌款的點心蝦餃，燒賣滑雞魚肚，味道可以，雖然沒有驚喜，但是製作新鮮美味不過不失。我們選擇了陳村粉作龍蝦配菜，陳村粉吸收了龍蝦湯的味道非常入味，粉條也十分嫩滑。龍蝦份量一般，肉質豐厚，就是煮出來的感覺有點過熟。他的炸子雞皮脆嫩滑非常好吃。整個套餐還是非常實惠，加上環境優美，位置望外面的海景和金紫荊，環境相當舒適，加上服務細緻，來吃飯還是非常值的。
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米芝蓮推薦的粵菜廳，唔講都知有實力。最近同朋友去試呢度剛推出的【匠心雅宴】私房菜單以四季食材為靈感，廚師發辦形式， 共八道菜，包括工序繁多的前菜、湯品、主菜，以及飯後甜品。 前菜有「脆皮鹽鹵鮑魚伴話梅聖女果」拼 「焦糖伊比利亞黑毛猪叉燒」選用南非鮑魚，主要是這種鮑魚入口啖啖肉，師傅將鮑魚先用鹽鹵，令鮑魚入味，吃時再蘸上脆漿，大啖咬下先嘗到魚子醬的鹹香，然後是外脆肉厚帶嚼勁的鮑魚，肉質軟韌。後者選用西班牙半肥叉燒，厚切，臨上枱前會放上焦糖，經過火攻令叉燒帶點焦香，變成燶邊，入口外脆內嫩，肉沖全數滲出，肥瘦適中，滋味一再回味！湯品有「夜香鮮拆奄仔蟹燕窩燴冬茸」這道湯羹的鮮味來自奄仔蟹及金華火腿，入口清甜美味，夜香花香味配燕窩，最合這個炎夏來消暑。 主菜有「椰皇芙蓉鮮拆龍蝦球」 上層是香鮮甜的龍蝦，下層是滑溜無比的椰皇蛋白，清甜為主，又有蛋香，層次感豐富，好味。「陳皮欖角煎鯧魚柳」以當造的倉魚做主角，簡單的煎香，配上惹味的欖角及遠年陳皮，就成為一道令人一試難忘的美饌。「魚香汁伴脆皮釀刺參」 刺參內包裹着鮮豬肉及蝦肉，將之蒸熟再用蛋白漿醬炸一炸，以自家製魚香醬汁，入口帶點微辣，刺參也有這特別的食法， 花心思及功序，絕對是一道手工菜。「白玉藏珍」 節瓜成是當造時，將羊肚菌、芡實、榆耳及菇菌，放在一起， 有咬感，為口腔帶來一陣清新的口感。「鵝蔥油撈手工麵 」以自家製甜醬油加上鵝蔥油，表面有脆卜卜蝦皮，拌麵一流，好邪惡？不算，但真是好好味呀!甜品是 「蛋白杏仁茶伴 懷舊芝麻卷 」，師傅用龍杏加南北杏打磨成，每日新鮮製，入口幼滑無比，濃濃的杏仁香味，更是坊間難得之作，配埋每日新鮮製的芝麻卷，這頓飯，簡直是好圓滿。
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