140
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2024-08-30 1519 views
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 bi
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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.
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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.
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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.
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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.
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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?
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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.
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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.
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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.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-08-27
Dining Method
Dine In
Spending Per Head
$1014 (Dinner)
Level4
200
0
2024-10-13 615 views
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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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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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
152
0
2024-08-01 2059 views
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
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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。 
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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!
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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。 
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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。
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「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。
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「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。
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「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。
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「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!
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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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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-07-14
Dining Method
Dine In
Spending Per Head
$1000 (Dinner)
Recommended Dishes
  • 鵝蔥油撈手工麵
  • 白玉藏珍
  • 魚香汁伴脆皮釀刺參
  • 夜香鮮拆奄仔蟹燕窩燴冬茸
Level4
696
0
2024-07-30 1840 views
金紫荊廣場旁邊嘅高級中菜金紫荊生記 樓底高裝修夠氣派 服務同食物質素都好得難怪得過咁多獎項又入選埋米芝蓮推介啦我地揀左雅宴omakase 每道都好味又精緻前菜有三道 焦糖伊比利亞黑毛豬叉燒🐖外層微脆甜甜地 半肥瘦叉燒又香又juicy龍井煙燻素鵝🍵煙燻味好突出淡淡茶香 口感幾爽脆蔥油海蜇花🪼好好味 海蜇同蔥油都幾夾 好好食好爽口龍皇杏汁燉花膠花膠超厚超大件 燉到軟腍適中充滿膠質同杏汁一齊燉清潤養顏 女士飲就啱晒椰皇芙蓉鮮拆龍蝦球龍蝦啖啖肉爽口彈牙鮮味 椰皇燉蛋好嫩滑遠年陳皮欖角煎鯧魚柳鯧魚煎到兩面香脆 欖角鹹香甘甜幾開胃椒麻厚切澳洲M9和牛澳洲和牛肉質軟嫩 椒麻煮法香辣惹味鵝蔥油拌手工麵鵝油拌麵好香 仲有蔥花同櫻花蝦增加口感桂花百合燉桃膠伴懷舊芝麻卷桃膠用桂花糖清清地唔會太甜 桃膠好大嚿芝麻卷味道香濃口感爽滑打卡仲額外送多碗甜品 勁滿足呀
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金紫荊廣場旁邊嘅高級中菜金紫荊生記
樓底高裝修夠氣派 服務同食物質素都好得
難怪得過咁多獎項又入選埋米芝蓮推介啦
我地揀左雅宴omakase 每道都好味又精緻
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前菜有三道
焦糖伊比利亞黑毛豬叉燒🐖
外層微脆甜甜地 半肥瘦叉燒又香又juicy
龍井煙燻素鵝🍵
煙燻味好突出淡淡茶香 口感幾爽脆
蔥油海蜇花🪼
好好味 海蜇同蔥油都幾夾 好好食好爽口
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龍皇杏汁燉花膠
花膠超厚超大件 燉到軟腍適中充滿膠質
同杏汁一齊燉清潤養顏 女士飲就啱晒
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椰皇芙蓉鮮拆龍蝦球
龍蝦啖啖肉爽口彈牙鮮味 椰皇燉蛋好嫩滑
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遠年陳皮欖角煎鯧魚柳
鯧魚煎到兩面香脆 欖角鹹香甘甜幾開胃
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椒麻厚切澳洲M9和牛
澳洲和牛肉質軟嫩 椒麻煮法香辣惹味
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鵝蔥油拌手工麵
鵝油拌麵好香 仲有蔥花同櫻花蝦增加口感
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桂花百合燉桃膠伴懷舊芝麻卷
桃膠用桂花糖清清地唔會太甜 桃膠好大嚿
芝麻卷味道香濃口感爽滑
打卡仲額外送多碗甜品 勁滿足呀
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level4
大家有試過貴州珍酒嗎(⁎⁍̴̛ᴗ⁍̴̛⁎)?! 白酒、紅酒、清酒飲得多,我還是第一次飲中國醬香型白酒呀~很高興早前與一班專業人士一同參加由𝐌𝐲𝐢𝐜𝐞𝐥𝐥𝐚𝐫舉辦的 🍶貴州珍酒𝐱金紫荊生記粵菜廳 珍酒晚宴(≧▽≦),品嚐到三款珍酒,真實年份𝟐𝟎𝟏𝟑、珍三十 及 珍十五😍,珍酒價值由$𝟑𝟖𝟖𝟖-𝟗𝟖𝟎,好名貴呀~珍酒的醬香真心好突出,超好聞的(*¯︶¯*)/ 酒體醇厚,又回味悠長,真的好特別😳!!! 不過少喝中國酒的我,喝一口已覺得好烈🤣,火辣辣的感覺🔥由嘴唇直落到胃🤣,好厲害~當晚還品嚐了不少金紫荊生記的高質粵菜🥳,當中以珍酒火焰鹽焗龍崗雞🍗最特別,雞肉真的有濃濃酒香,非常誇張,吃多幾塊也會醉呀🤣!! 另外,新疆烤乳豬🐽、龍蝦球🦞、倉魚柳🐟、節瓜甫🟢都好好吃呀~下次再飲珍酒,下次再吃生記!!!
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大家有試過貴州珍酒嗎(⁎⁍̴̛ᴗ⁍̴̛⁎)?! 白酒、紅酒、清酒飲得多,我還是第一次飲中國醬香型白酒呀~
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很高興早前與一班專業人士一同參加由𝐌𝐲𝐢𝐜𝐞𝐥𝐥𝐚𝐫舉辦的 🍶貴州珍酒𝐱金紫荊生記粵菜廳 珍酒晚宴(≧▽≦),品嚐到三款珍酒,真實年份𝟐𝟎𝟏𝟑、珍三十 及 珍十五😍,珍酒價值由$𝟑𝟖𝟖𝟖-𝟗𝟖𝟎,好名貴呀~珍酒的醬香真心好突出,超好聞的(*¯︶¯*)/ 酒體醇厚,又回味悠長,真的好特別😳!!! 不過少喝中國酒的我,喝一口已覺得好烈🤣,火辣辣的感覺🔥由嘴唇直落到胃🤣,好厲害~
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當晚還品嚐了不少金紫荊生記的高質粵菜🥳,當中以珍酒火焰鹽焗龍崗雞🍗最特別,雞肉真的有濃濃酒香,非常誇張,吃多幾塊也會醉呀🤣!!
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另外,新疆烤乳豬🐽、龍蝦球🦞、倉魚柳🐟、節瓜甫🟢都好好吃呀~下次再飲珍酒,下次再吃生記!!!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
702
0
2024-07-24 1180 views
香港嘅夜景其實真係好靚🤩 好多人都會覺得最正嘅環境一定係尖東海旁或者山頂嘅餐廳,今日我推薦呢一間近期我認為最出色嘅中菜😎 餐廳環境高貴,服務專業,夜景一絕✅ 仲有無可挑剔嘅美食,喺會展嘅<金紫荊生記粵菜廳> 絕對值得大家收藏🌟餐廳位於會展地下,正正係金紫荊廣場旁邊, 餐廳嘅裝修係高級酒店級數,服務都係👍 唔怪得佢係2024米芝蓮嘅入選餐廳,今日試咗佢嘅九道菜餐,行政總廚烹製嘅高級粵菜,樣樣都係冇得彈🫶🏻匠心. 雅宴 每位$1288 🌟焦糖伊比利亞黑毛豬叉燒肉質無可挑剔,少少燶邊,厚切,好正🫶🏻🌟龍井煙燻素鵝好強嘅煙燻香味,裡面啲料好爽脆,素菜做到呢個效果真係好出色😍🌟蔥油海蜇花我本身對海蜇麻麻地,但係佢嘅爽脆加埋個蔥油香味,仲係好少有嘅厚切,我覺得好食喎😆🌟龍皇杏汁燉花膠絕對必試嘅湯品🤩 賣相非常吸引,味道夠香濃,另外個花膠真係冇得頂,靚嘢又夠厚👋🌟椰皇芙蓉新鮮拆龍蝦球 上枱嘩一聲,龍蝦球蒸得啱啱好,一啲都唔老,鮮味落咗度啲蛋白度,少少椰皇嘅香味,三樣食材非常夾🥰🌟遠年陳皮欖角煎鯧魚柳 我今晚最喜歡嘅一碟菜,陳皮欖角嘅香味好出,不但冇蓋過鯧魚柳嘅鮮味,煎香咗嘅魚皮仲多一種口感😌🌟椒麻厚
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香港嘅夜景其實真係好靚🤩 好多人都會覺得最正嘅環境一定係尖東海旁或者山頂嘅餐廳,今日我推薦呢一間近期我認為最出色嘅中菜😎 餐廳環境高貴,服務專業,夜景一絕✅ 仲有無可挑剔嘅美食,喺會展嘅<金紫荊生記粵菜廳> 絕對值得大家收藏🌟
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餐廳位於會展地下,正正係金紫荊廣場旁邊, 餐廳嘅裝修係高級酒店級數,服務都係👍 唔怪得佢係2024米芝蓮嘅入選餐廳,今日試咗佢嘅九道菜餐,行政總廚烹製嘅高級粵菜,樣樣都係冇得彈🫶🏻

匠心. 雅宴 每位$1288
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🌟焦糖伊比利亞黑毛豬叉燒
肉質無可挑剔,少少燶邊,厚切,好正🫶🏻

🌟龍井煙燻素鵝
好強嘅煙燻香味,裡面啲料好爽脆,素菜做到呢個效果真係好出色😍

🌟蔥油海蜇花
我本身對海蜇麻麻地,但係佢嘅爽脆加埋個蔥油香味,仲係好少有嘅厚切,我覺得好食喎😆
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🌟龍皇杏汁燉花膠
絕對必試嘅湯品🤩 賣相非常吸引,味道夠香濃,另外個花膠真係冇得頂,靚嘢又夠厚👋
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🌟椰皇芙蓉新鮮拆龍蝦球
上枱嘩一聲,龍蝦球蒸得啱啱好,一啲都唔老,鮮味落咗度啲蛋白度,少少椰皇嘅香味,三樣食材非常夾🥰
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🌟遠年陳皮欖角煎鯧魚柳
我今晚最喜歡嘅一碟菜,陳皮欖角嘅香味好出,不但冇蓋過鯧魚柳嘅鮮味,煎香咗嘅魚皮仲多一種口感😌
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🌟椒麻厚切澳洲M9和牛
香到不得了嘅一味菜🥰 鍾意食麻辣既朋友,呢個係高級版,M9和牛柳一啲都唔韌,香辣味夠,而且佢啲花椒脆到係食得嘅,所以味蕾嘅感受好直接,好正👍
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🌟鵝蔥油伴手工麵
係食到輕輕嘅鵝油味,連埋蔥油食已經好好食,呢個時候一定要配埋佢嘅XO醬,味道即刻提升😍
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🌟桂花百合燉桃膠伴懷舊芝麻卷
桃膠好厚身,百合爽脆,成個甜品都好完整, 懷舊芝麻卷唔係度度有得食,菲林卷好好食呀,真係要珍惜下😌
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<金紫荊生記粵菜廳> 無論食物,環境,服務都係無可挑剔👍 食飯期間啱啱有幻彩詠香江, 令到呢個用餐體驗又豐富咗😬 我一定會再嚟食,下次帶埋屋企人黎試下,佢哋一定會好鍾意🥰 我建議大家如果想星期五六日食,一定要打電話嚟訂枱,因為我星期五嚟都唔少人😆 最近仲有書展添,大家如果仲煩緊同屋企人去邊度食飯,黎<金紫荊生記粵菜廳>試下,真係唔錯,真心推介🫶🏻






(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-07-20
Dining Method
Dine In
Spending Per Head
$1400 (Dinner)
Recommended Dishes
  • 焦糖黑毛豬叉燒
  • 匠心雅宴
Level4
2024-07-18 1193 views
金紫荊生記粵菜廳 - 傳統粵菜傳承今日介紹一間位於灣仔區嘅中菜館,喺會議展覽中心,可以飽覽維多利亞港嘅夜景,主打精緻高端嘅粵菜。【匠心雅宴】 $1288/位焦糖伊比利亞黑毛猪叉燒龍井煙燻素鵝蔥油海蜇花味道香甜外層少許燶邊嘅黑毛豬叉燒、豐富有層次淡淡煙熏味嘅素鵝和口感爽彈嘅海蜇花。龍皇杏汁燉花膠暖笠笠非常濃郁嘅杏汁湯底配上厚身嘅花膠。椰皇芙蓉鮮拆龍蝦球利用高湯、椰皇嘅芙蓉蛋白配上新鮮彈牙嘅龍蝦球。遠年陳皮欖角煎鯧魚柳非常惹味嘅欖角同埋遠年陳皮配上香煎嘅鯧魚柳。椒麻厚切澳洲M9和牛既麻又香夠晒鑊氣嘅川式食法,澳洲和牛外層香口,內裏油脂豐盈。鵝蔥油伴手工麵甜醬油加上鵝蔥油,表面有脆卜卜蝦乾,拌麵一流。桂花百合燉桃膠伴懷舊芝麻卷非常滋潤嘅香甜燉桃膠配上啖啖芝麻香嘅芝麻卷。
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金紫荊生記粵菜廳 - 傳統粵菜傳承

今日介紹一間位於灣仔區嘅中菜館,喺會議展覽中心,可以飽覽維多利亞港嘅夜景,主打精緻高端嘅粵菜。
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【匠心雅宴】 $1288/位

焦糖伊比利亞黑毛猪叉燒
龍井煙燻素鵝
蔥油海蜇花
味道香甜外層少許燶邊嘅黑毛豬叉燒、豐富有層次淡淡煙熏味嘅素鵝和口感爽彈嘅海蜇花。
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龍皇杏汁燉花膠
暖笠笠非常濃郁嘅杏汁湯底配上厚身嘅花膠。
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椰皇芙蓉鮮拆龍蝦球
利用高湯、椰皇嘅芙蓉蛋白配上新鮮彈牙嘅龍蝦球。
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遠年陳皮欖角煎鯧魚柳
非常惹味嘅欖角同埋遠年陳皮配上香煎嘅鯧魚柳。
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椒麻厚切澳洲M9和牛
既麻又香夠晒鑊氣嘅川式食法,澳洲和牛外層香口,內裏油脂豐盈。
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鵝蔥油伴手工麵
甜醬油加上鵝蔥油,表面有脆卜卜蝦乾,拌麵一流。
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桂花百合燉桃膠
伴懷舊芝麻卷
非常滋潤嘅香甜燉桃膠配上啖啖芝麻香嘅芝麻卷。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
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Dine In
Level4
307
0
2024-07-17 943 views
中菜亦可以廚師發辦,位於會展的「金紫荊生記粤菜廳」最近推出全新匠心雅宴,由入廚逾40年粤菜大師博用心製造,呈現傳統粤菜風味🥰 餐廳環境裝修充滿氣派,景致開陽,可觀賞璀璨維港夜景🌃,很適合商務宴客、家庭聚餐及慶祝生日,氛圍感十足😝 ✨前菜- 焦糖伊比利亞黑毛猪叉燒蔥油蚌仔🐷叉燒精選西班牙伊比利亞豬腩部分,肥瘦均勻,炙燒後散發豐富油脂香味,入口即化;蔥油蚌仔味道鮮甜,質地清爽彈牙,作為前菜很開胃🤣 ✨湯品- 椰青燉響螺鮮鮑魚😍加入椰青、鮑魚、螺頭及瑤柱等配料燉製高湯,味道帶有清甜椰青香味,口感滋潤,椰子肉亦可進食🤩 ✨主菜- 薑蔥千層竹焗鮮拆波士頓龍蝦🦞波士頓龍蝦肉肉質嫩滑疾彈,底層配上千層腐竹,以香濃醬汁提鮮,風味十足👍🏻 - 避風塘乳山生蠔🦪生蠔份量十足,約有一隻手掌般大小,表面加上大量炸蒜,以避風塘式烹煮,味道濃郁惹味❤️ - 咸肉蒸海馬友魚柳🐟以傳統一夜干製法進行風乾醃製,馬友肉質緊致嫩滑,帶有鹹香鮮味😆 - 竹笙釀鮮露笋🤣鮮嫩爽竹笙包著鮮露笋,以上湯勾芡,味道清甜☺️ ✨主食- 鵝蔥油伴手工麵🪿手工麵條質地爽彈,表面配上櫻花蝦增加口感,以鵝油提鮮😛 ✨甜品- 胭脂桃膠3.6奶凍🍮表面
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中菜亦可以廚師發辦,位於會展的「金紫荊生記粤菜廳」最近推出全新匠心雅宴,由入廚逾40年粤菜大師博用心製造,呈現傳統粤菜風味🥰


餐廳環境裝修充滿氣派,景致開陽,可觀賞璀璨維港夜景🌃,很適合商務宴客、家庭聚餐及慶祝生日,氛圍感十足😝


✨前菜
- 焦糖伊比利亞黑毛猪叉燒蔥油蚌仔🐷
叉燒精選西班牙伊比利亞豬腩部分,肥瘦均勻,炙燒後散發豐富油脂香味,入口即化;蔥油蚌仔味道鮮甜,質地清爽彈牙,作為前菜很開胃🤣


✨湯品
- 椰青燉響螺鮮鮑魚😍
加入椰青、鮑魚、螺頭及瑤柱等配料燉製高湯,味道帶有清甜椰青香味,口感滋潤,椰子肉亦可進食🤩


✨主菜
- 薑蔥千層竹焗鮮拆波士頓龍蝦🦞
波士頓龍蝦肉肉質嫩滑疾彈,底層配上千層腐竹,以香濃醬汁提鮮,風味十足👍🏻


- 避風塘乳山生蠔🦪
生蠔份量十足,約有一隻手掌般大小,表面加上大量炸蒜,以避風塘式烹煮,味道濃郁惹味❤️


- 咸肉蒸海馬友魚柳🐟
以傳統一夜干製法進行風乾醃製,馬友肉質緊致嫩滑,帶有鹹香鮮味😆


- 竹笙釀鮮露笋🤣
鮮嫩爽竹笙包著鮮露笋,以上湯勾芡,味道清甜☺️


✨主食
- 鵝蔥油伴手工麵🪿
手工麵條質地爽彈,表面配上櫻花蝦增加口感,以鵝油提鮮😛


甜品
- 胭脂桃膠3.6奶凍🍮
表面放滿晶瑩剔透桃膠,底層奶凍奶味香濃,作為飯後甜點,份量剛好😝


這間餐廳食物味道正宗,加上份量足夠,大家不妨與家人一起來這裏慢慢享受👍🏻


📍 金紫荊生記粤菜廳 - 灣仔
灣仔博覽道1號香港會議展覽中心博覽商場
@gbsangkee
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
453
0
🧡 位於香港會議展覽中心,毗鄰金紫荊廣場既金紫荊生記粵菜廳,最近推出【匠心雅宴】套餐。入行40年既行政總廚洪師傅會以時令新鮮食材入饌,由前菜, 湯, 3道主菜, 主食到甜品,就好像去婚宴咁,一道一道上,每個人獨立享用。讓食客可以體驗香江粵菜的精髓。🧡 去到樓底好高,可以遠眺到維多利亞港,坐得都好舒服😌🧡 去到見到枱面已經擺咗印咗我個名嘅Menu,列左嗰日有啲咩嘢食,好有儀式感😍 查我揀咗我最鍾意嘅菊花茶,下面有蠟燭熱住 ☺️ 另外仲有一碗合桃可以食~🧡 前菜 焦糖伊比利亞黑毛猪叉燒 + 蔥油蚌仔黑毛豬叉燒肥瘦均勻,燶邊香口👍🏼糖仔用心形容器裝住😆 爽口😋🧡 冷盤 話梅聖女果聖女果原來既係櫻桃蕃茄,不過今次呢啲比平時嗰啲仲細粒,酸酸甜甜,幾開胃🧡 湯品 椰青燉響螺鮮鮑魚成個椰子上嘅燉湯好正😍 成隻鮑魚,仲有響螺瑤柱等等。鮮甜好飲,仲可以刮埋啲椰肉出嚟食。🧡 主菜 薑蔥千層竹焗鮮拆波士頓龍蝦成隻龍蝦鉗好大隻 🦞 肉質嫩滑鮮甜🧡 主菜 避風塘乳山生蠔炸生蠔少少辣,外脆內軟,好惹味😋 🧡 主菜 咸肉蒸海馬友魚柳呢條魚一流👍🏼👍🏼 超嫩滑!鹹味帶出咗魚肉鮮味☺️🧡 主菜 竹笙釀鮮露笋最後食返啲蔬菜,
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🧡 位於香港會議展覽中心,毗鄰金紫荊廣場既金紫荊生記粵菜廳,最近推出【匠心雅宴】套餐。入行40年既行政總廚洪師傅會以時令新鮮食材入饌,由前菜, 湯, 3道主菜, 主食到甜品,就好像去婚宴咁,一道一道上,每個人獨立享用。讓食客可以體驗香江粵菜的精髓。
🧡 去到樓底好高,可以遠眺到維多利亞港,坐得都好舒服😌
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🧡 去到見到枱面已經擺咗印咗我個名嘅Menu,列左嗰日有啲咩嘢食,好有儀式感😍 查我揀咗我最鍾意嘅菊花茶,下面有蠟燭熱住 ☺️ 另外仲有一碗合桃可以食~
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🧡 前菜 焦糖伊比利亞黑毛猪叉燒 + 蔥油蚌仔
黑毛豬叉燒肥瘦均勻,燶邊香口👍🏼
糖仔用心形容器裝住😆 爽口😋
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🧡 冷盤 話梅聖女果
聖女果原來既係櫻桃蕃茄,不過今次呢啲比平時嗰啲仲細粒,酸酸甜甜,幾開胃
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🧡 湯品 椰青燉響螺鮮鮑魚
成個椰子上嘅燉湯好正😍 成隻鮑魚,仲有響螺瑤柱等等。鮮甜好飲,仲可以刮埋啲椰肉出嚟食。
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🧡 主菜 薑蔥千層竹焗鮮拆波士頓龍蝦
成隻龍蝦鉗好大隻 🦞 肉質嫩滑鮮甜
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🧡 主菜 避風塘乳山生蠔
炸生蠔少少辣,外脆內軟,好惹味😋
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🧡 主菜 咸肉蒸海馬友魚柳
呢條魚一流👍🏼👍🏼 超嫩滑!鹹味帶出咗魚肉鮮味☺️
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🧡 主菜 竹笙釀鮮露笋
最後食返啲蔬菜,清新爽口
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🧡 麵食 鵝蔥油伴手工麵
手工面伴鵝蔥油一齊食,香味十足,入口彈牙,加上櫻花蝦乾增加了口感
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🧡 甜品 胭脂桃膠3.6奶凍
好似食緊燉奶咁,鮮奶味好濃
仲有好多晶瑩剔透嘅桃膠喺面
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🧡 原來除咗日本嘅Omakase,中餐都有😊 我覺得非常適合帶長輩嚟食!
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2024-07-09 819 views
屹立灣仔區近40年的傳統中菜廳生記飯店應該好多人食過!新記於前兩年入主位於香港會議展覽中心的中菜,主打更高檔次的粵菜,為更加多客人帶來不同感覺的珍饈百味。中式的廚師發辦近年興起,短短兩年時間已經打入米芝蓮推介食府的金紫荊生記粤菜廳,由有四十年入廚經驗的大廚洪師傅主理。最近推出八道菜的「匠心雅宴」以傳統粵菜加入創新的元素!🥢✨中菜的Omakase都真係又得體,又好味!高樓底的環境又有氣派!絕對係同長輩食飯的一個好選擇!匠心雅宴菜單如下,會以當日最精選的食材限制,所以訂枱前可以先查詢。寧夏鮮杞子焦糖伊比利亞黑毛豬叉燒葱油蚌仔椰青燉嚮螺鮮鮑魚薑蔥波士頓龍蝦鹹肉蒸馬頭魚柳竹笙釀蘆芛鵝油蔥油撈麵桃膠燉鮮奶前菜的寧夏鮮杞子,我第一次食咁大粒的杞子!食落香甜,杞子明目咁高營養價值相信大家都知吧?另外伊比利亞黑毛豬叉燒肉質軟腍,沒有過多的肥肉,的確有被驚艷!薑蔥蚌仔味道鮮爽!以薑蔥油撈起,清新非常!湯品是椰青燉嚮螺鮮鮑魚,湯頭非常清澈,而且沒有油。椰青的清甜配以各種珍貴的食材,大大粒的元貝、鮮鮑魚以及螺片,一飲就知係上品!主菜四味今次多以海鮮入讚,對於好怕食太多肉嘅我相當合我口味。先上的波士頓龍蝦份量
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屹立灣仔區近40年的傳統中菜廳生記飯店應該好多人食過!新記於前兩年入主位於香港會議展覽中心的中菜,主打更高檔次的粵菜,為更加多客人帶來不同感覺的珍饈百味。

中式的廚師發辦近年興起,短短兩年時間已經打入米芝蓮推介食府的金紫荊生記粤菜廳,由有四十年入廚經驗的大廚洪師傅主理。最近推出八道菜的「匠心雅宴」以傳統粵菜加入創新的元素!
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🥢✨中菜的Omakase都真係又得體,又好味!高樓底的環境又有氣派!
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絕對係同長輩食飯的一個好選擇!

匠心雅宴菜單如下,會以當日最精選的食材限制,所以訂枱前可以先查詢。

寧夏鮮杞子
焦糖伊比利亞黑毛豬叉燒
葱油蚌仔
椰青燉嚮螺鮮鮑魚
薑蔥波士頓龍蝦
鹹肉蒸馬頭魚柳
竹笙釀蘆芛
鵝油蔥油撈麵
桃膠燉鮮奶

前菜的寧夏鮮杞子,我第一次食咁大粒的杞子!食落香甜,杞子明目咁高營養價值相信大家都知吧?
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另外伊比利亞黑毛豬叉燒肉質軟腍,沒有過多的肥肉,的確有被驚艷!
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薑蔥蚌仔味道鮮爽!以薑蔥油撈起,清新非常!

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湯品是椰青燉嚮螺鮮鮑魚,湯頭非常清澈,而且沒有油。椰青的清甜配以各種珍貴的食材,大大粒的元貝、鮮鮑魚以及螺片,一飲就知係上品!

主菜四味今次多以海鮮入讚,對於好怕食太多肉嘅我相當合我口味。
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先上的波士頓龍蝦份量不吝嗇,薑蔥夠香有鑊氣,配以千層竹墊底,吸收了龍蝦的精華。
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避風塘乳生山蠔勁大隻,蠔味又鮮!
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馬友魚蒸得恰到好處,沒有過多的調味修飾,只靠本身的鮮味,魚肉滑溜!
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竹笙釀蘆筍清清味蕾,蘆筍清新有冇渣,非常易咬開🥬

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主食今日是鵝油撈麵,麵條好滑溜!雖然每道菜食得好精緻,但係食到呢一度其實都好飽了!

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最後的胭脂桃膠燉鮮奶不會過甜🤍😀

💰 $1288/位
📍 金紫荊生記粤菜廳 (灣仔)
灣仔博覽道1號香港會議展覽中心博覽商場

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2024-07-09 693 views
今日應boss要求湊客,成個下午都愁緊要帶佢食乜,怕招待不周。有同事話去食Omakase,吓⋯日本客嚟喎仲帶佢食日本嘢?原來係講緊金紫荊生記最新推出嘅粵菜 Omakase【匠心雅宴】套餐,餐廳獲獎無數,質素有保證,客人肯定滿意。餐廳喺灣仔會展中心入面,旁邊就係金紫荊廣場。裝潢高級典雅,樓底高座位寬敞,坐得舒適。前菜【蔥油蚌仔】象拔蚌新鮮鮮甜。【焦糖伊比利亞黑毛猪叉燒】油脂豐富,香甜又juicy。【話梅杞子】酸酸甜甜挺開胃。湯品【椰青燉響螺鮮鮑魚】椰青嘅果甜加海鮮嘅鮮甜,絕配呀!響螺鮑魚都大大隻又爽口。飲完可以刮埋椰青肉食添。主菜【薑蔥千層竹焗鮮拆波士頓龍蝦】啲薑蔥入晒味,薑嘅香辣無遮蓋龍蝦嘅鮮甜,好有Hong Kong style~【避風塘乳山生蠔】另一道Hong Kong style風味十足嘅菜式,生蠔大大隻,香蒜惹味。兩道菜個客都好鍾意,食完係咁讚添~【咸肉蒸海馬友魚柳】厚厚嘅魚柳上面係金華火腿,魚肉嫩滑充滿咸香,幾有特色,不過我個人都係鍾意食鮮甜嘅魚多啲~【竹笙釀鮮露笋】吸晒高湯嘅竹笙包住清香爽甜嘅鮮露笋,食完一輪海鮮要啲蔬菜消化吓。【鵝蔥油手工麵】上面有櫻花蝦乾,撈起食有蔥油味
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今日應boss要求湊客,成個下午都愁緊要帶佢食乜,怕招待不周。有同事話去食Omakase,吓⋯日本客嚟喎仲帶佢食日本嘢?原來係講緊金紫荊生記最新推出嘅粵菜 Omakase【匠心雅宴】套餐,餐廳獲獎無數,質素有保證,客人肯定滿意。
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餐廳喺灣仔會展中心入面,旁邊就係金紫荊廣場。裝潢高級典雅,樓底高座位寬敞,坐得舒適。
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前菜
【蔥油蚌仔】象拔蚌新鮮鮮甜。
【焦糖伊比利亞黑毛猪叉燒】油脂豐富,香甜又juicy。
【話梅杞子】酸酸甜甜挺開胃。
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湯品
【椰青燉響螺鮮鮑魚】椰青嘅果甜加海鮮嘅鮮甜,絕配呀!響螺鮑魚都大大隻又爽口。飲完可以刮埋椰青肉食添。
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主菜
【薑蔥千層竹焗鮮拆波士頓龍蝦】啲薑蔥入晒味,薑嘅香辣無遮蓋龍蝦嘅鮮甜,好有Hong Kong style~
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【避風塘乳山生蠔】另一道Hong Kong style風味十足嘅菜式,生蠔大大隻,香蒜惹味。兩道菜個客都好鍾意,食完係咁讚添~
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【咸肉蒸海馬友魚柳】厚厚嘅魚柳上面係金華火腿,魚肉嫩滑充滿咸香,幾有特色,不過我個人都係鍾意食鮮甜嘅魚多啲~
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【竹笙釀鮮露笋】吸晒高湯嘅竹笙包住清香爽甜嘅鮮露笋,食完一輪海鮮要啲蔬菜消化吓。
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【鵝蔥油手工麵】上面有櫻花蝦乾,撈起食有蔥油味帶少少蝦味。
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最後仲有甜品【胭脂桃膠3.6奶凍】,又甜又透心涼~
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客人好滿意,盛讚香港真係多美食,特別鍾意香港風味嘅兩道菜色,食完仲同我閒話家常,我都放下心頭大石。
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2024-07-08 624 views
金紫荊生記粤菜廳 📍灣仔博覽道1號香港會議展覽中心博覽商場━一直聽聞生記粵菜廳榮獲米芝蓮 這次終於找到機會來嘗試! 搜索後發現生記已有四十多年歷史 這間粵菜廳則主打高級食材與精緻菜品 每一道菜都體現廚師功架~當晚一行六人均享用 匠心雅宴 套餐 ($1288 +10%) 八道菜式交由廚師發辦 由前菜 湯品 主菜 主食 到甜品 十分滿足!感謝朋友邀請我享受大餐OuO 整晚超愉快~━🐷 焦糖伊比利亞黑毛猪叉燒蔥油蚌仔▶︎ 叉燒水準很高🥹 肉質軟嫩且微帶燶邊 調味偏甜是我的取向!▶︎ 蔥油蚌仔以脆殼承載 清脆果肉與蔥油蚌仔口感交錯 中和膩感 作為前菜很不錯好味指數:●●●●◐━🥥 椰青燉響螺鮮鮑魚▶︎ 超足料燉湯 原隻椰青內有鮑魚 響螺 瑤柱等▶︎ 湯底鮮甜微帶椰香 而作為容器的椰肉口感很是軟嫩 意外驚喜!好味指數:●●●●●━🦞 薑蔥千層焗拆波士頓龍蝦▶︎ 是日best!! 拆好肉的龍蝦搭配千層腐竹 搭配薑蔥更添鮮味▶︎ 龍蝦口感超嫩超鮮美 品質與烹飪手法都無可挑剔!好味指數:●●●●●⭐━🦪 避風塘乳山生蠔 ▶︎ 很愛這道! 生蠔炸得外殼非常酥脆 即使放涼後亦沒有油膩感 好味指數:●●●●●━🐟 咸肉蒸
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金紫荊生記粤菜廳
📍灣仔博覽道1號香港會議展覽中心博覽商場

一直聽聞生記粵菜廳榮獲米芝蓮 這次終於找到機會來嘗試! 搜索後發現生記已有四十多年歷史 這間粵菜廳則主打高級食材與精緻菜品 每一道菜都體現廚師功架~
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當晚一行六人均享用 匠心雅宴 套餐 ($1288 +10%) 八道菜式交由廚師發辦 由前菜 湯品 主菜 主食 到甜品 十分滿足!感謝朋友邀請我享受大餐OuO 整晚超愉快~
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🐷 焦糖伊比利亞黑毛猪叉燒蔥油蚌仔
▶︎ 叉燒水準很高🥹 肉質軟嫩且微帶燶邊 調味偏甜是我的取向!
▶︎ 蔥油蚌仔以脆殼承載 清脆果肉與蔥油蚌仔口感交錯 中和膩感 作為前菜很不錯
好味指數:●●●●◐
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🥥 椰青燉響螺鮮鮑魚
▶︎ 超足料燉湯 原隻椰青內有鮑魚 響螺 瑤柱等
▶︎ 湯底鮮甜微帶椰香 而作為容器的椰肉口感很是軟嫩 意外驚喜!
好味指數:●●●●●
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🦞 薑蔥千層焗拆波士頓龍蝦
▶︎ 是日best!! 拆好肉的龍蝦搭配千層腐竹 搭配薑蔥更添鮮味
▶︎ 龍蝦口感超嫩超鮮美 品質與烹飪手法都無可挑剔!
好味指數:●●●●●⭐
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🦪 避風塘乳山生蠔
▶︎ 很愛這道! 生蠔炸得外殼非常酥脆 即使放涼後亦沒有油膩感
好味指數:●●●●●
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🐟 咸肉蒸馬友魚柳
▶︎ 蒸馬友魚搭配咸肉碎 肉質軟嫩而外皮有油香
好味指數:●●●●◯
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🎍 竹笙釀鮮蘆筍
▶︎ 竹笙內有蘆筍 淋上高湯格外鮮美
▶︎ 喜歡竹笙與蘆筍不同感覺的脆 兩種口感的碰撞甚是有趣
好味指數:●●●●◐
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🍜 鵝蔥油手工麵
▶︎ 手工麵拌上鵝油 蔥 醬油等 根根分明且很香口
▶︎ 手工麵偏粗身 滑溜而軟淋 看似寡淡但實際很夠味~
好味指數:●●●●◯
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🥛 胭脂桃膠3.6奶凍
▶︎ 奶凍超滑溜 口感與味道都更似燉奶 不會太過甜膩~ 至於桃膠則中和了奶凍的甜膩感!
好味指數:●●●●◯
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
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🌸《金紫荊生記 · 粵菜 · 灣仔》-今次同朋友慶祝生日,特登揀左係灣仔會展中心既粵菜廳,諗住食得好少少而且仲有夜景可以欣賞,即刻睇睇食物質素點樣!GO!-🔹 焦糖伊比利亞黑毛猪叉燒蔥油蚌仔叉燒部位採用左腩位,肥瘦得宜,加上紅過焦糖炙燒之後,入口即化,好食👍🏻 蔥油蚌仔更加係爽口彈牙,作為前菜非常之開胃❤️-🔸 椰青燉響螺鮮鮑魚用椰青、響螺同鮑魚燉既湯品,入口帶有椰子既清甜同海鮮既鮮甜,椰青肉都可以食埋,好滋補啊✨-🔹 薑蔥千層竹焗鮮拆波士頓龍蝦上菜見到原隻龍蝦鉗肉,賣相好精美,睇得出準備時既心思🥳 龍蝦肉非常之彈牙,薑蔥調味恰到好處,推薦-🔸 避風塘乳山生蠔生蠔有手掌咁大隻,厚身、多肉,避風塘口味帶出生蠔鮮味,打卡一流🤭-🔹 咸肉蒸海馬友魚柳魚柳好嫩滑,但係唔係一夾就散開,肉質厚實,食落帶有少少咸香味,唔錯👍🏻-🔸 竹笙釀鮮蘆筍竹笙同蘆筍同樣爽口,加重左口感,好清甜-🔹 鵝蔥油伴手工麵手工麵好彈牙啊!鵝香好重,加上蔥油既香氣,而且令到小編食唔停口,推薦-🔸胭脂桃膠3.6奶凍奶凍奶香味好濃,加上桃膠加強左口強,帶甜,作為結尾菜式真係好唔錯😌-📍 金紫荊生記粤菜廳 (灣仔)@gbsangk
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🌸
《金紫荊生記 · 粵菜 · 灣仔》
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今次同朋友慶祝生日,特登揀左係灣仔會展中心既粵菜廳,諗住食得好少少而且仲有夜景可以欣賞,即刻睇睇食物質素點樣!GO!
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🔹 焦糖伊比利亞黑毛猪叉燒蔥油蚌仔
叉燒部位採用左腩位,肥瘦得宜,加上紅過焦糖炙燒之後,入口即化,好食👍🏻 蔥油蚌仔更加係爽口彈牙,作為前菜非常之開胃❤️
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🔸 椰青燉響螺鮮鮑魚
用椰青、響螺同鮑魚燉既湯品,入口帶有椰子既清甜同海鮮既鮮甜,椰青肉都可以食埋,好滋補啊✨
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🔹 薑蔥千層竹焗鮮拆波士頓龍蝦
上菜見到原隻龍蝦鉗肉,賣相好精美,睇得出準備時既心思🥳 龍蝦肉非常之彈牙,薑蔥調味恰到好處,推薦
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🔸 避風塘乳山生蠔
生蠔有手掌咁大隻,厚身、多肉,避風塘口味帶出生蠔鮮味,打卡一流🤭
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🔹 咸肉蒸海馬友魚柳
魚柳好嫩滑,但係唔係一夾就散開,肉質厚實,食落帶有少少咸香味,唔錯👍🏻
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🔸 竹笙釀鮮蘆筍
竹笙同蘆筍同樣爽口,加重左口感,好清甜
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🔹 鵝蔥油伴手工麵
手工麵好彈牙啊!鵝香好重,加上蔥油既香氣,而且令到小編食唔停口,推薦
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🔸胭脂桃膠3.6奶凍
奶凍奶香味好濃,加上桃膠加強左口強,帶甜,作為結尾菜式真係好唔錯😌
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📍 金紫荊生記粤菜廳 (灣仔)
@gbsangkee
灣仔博覽道1號香港會議展覽中心博覽商場
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#hkfoodie #hkeat #hkig #hkfood #hkgirl #香港美食 #instafood #hkfoodblogger #打卡美食 #instamood #hkrestaurant #englishreview #luxuryfoodstyle #香港好去處 #打卡餐廳 #相機食先 #香港美食指南 #香港美食日記 #香港美食推介 #香港打卡 #餐廳推介#假日好去處 #香港必吃 #香港美食 #香港好去處 #香港探店 #香港旅遊攻略 #灣仔美食 #慶生餐廳 #慶生餐廳推薦 #慶生餐 #高級中菜
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2024-07-07 581 views
金紫荊生記粤菜廳推出咗全新嘅匠心雅宴,中菜廚師發辦套餐,由入廚逾40 年嘅粤菜大師博精心炮製,呈現傳統粤菜風韻😆😆🥰🥰😉😉前菜🐚焦糖伊比利亞黑毛猪叉燒蔥油蚌仔🐚精選西班牙伊比利亞豬腩位,肥瘦相間,經火炙後,入口即化,火喉控制得當;蔥油蚌仔鮮甜,口感清爽,作為前菜好恰如其份;鮮杞子甜美,相信係用咗寧夏特產鮮杞子,食材相對罕見,可見主廚對食材嘅高要求湯品🐚椰青燉響螺鮮鮑魚🐚配料豐富,用料實在,有鮑魚,螺頭及瑤柱等燉製高湯, 高湯有香甜椰青味,配上各款精選海味,滋潤鮮甜。燉湯內嘅椰子肉都可以食埋呢主菜🦞薑蔥千層竹焗鮮拆波士頓龍蝦🦞有驚喜嘅主菜呢,波士頓龍蝦肉經走油,嫩滑帶海洋鮮味,肉質細嫩滑溜;千層腐竹掛上香濃醬汁,同鮮甜龍蝦互相映襯,味道口感得以昇華🦪避風塘乳山生蠔🦪頂級乳山生蠔份量十足,足足有一隻手掌咁大,惹味避風塘式製作令爽滑生蠔保有蠔味之餘同時吸收蒜香精華🐟咸肉蒸海馬友魚柳🐟以傳統一夜干製法進行風乾醃製,保有馬友鮮味,同時令香味更為沉甸,鹹香味突出,肉質更為緊緻嫩滑,極具潮州菜影子🌱竹笙釀鮮露笋🌱精選時令鮮嫩爽脆露笋配以上湯勾芡,清新自然主食🪿鵝蔥油伴手工麵🪿鵝油增加香氣,櫻花蝦添加
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金紫荊生記粤菜廳推出咗全新嘅匠心雅宴,中菜廚師發辦套餐,由入廚逾40 年嘅粤菜大師博精心炮製,呈現傳統粤菜風韻😆😆🥰🥰😉😉

前菜
🐚焦糖伊比利亞黑毛猪叉燒蔥油蚌仔🐚
精選西班牙伊比利亞豬腩位,肥瘦相間,經火炙後,入口即化,火喉控制得當;蔥油蚌仔鮮甜,口感清爽,作為前菜好恰如其份;鮮杞子甜美,相信係用咗寧夏特產鮮杞子,食材相對罕見,可見主廚對食材嘅高要求

湯品
🐚椰青燉響螺鮮鮑魚🐚
配料豐富,用料實在,有鮑魚,螺頭及瑤柱等燉製高湯, 高湯有香甜椰青味,配上各款精選海味,滋潤鮮甜。燉湯內嘅椰子肉都可以食埋呢

主菜
🦞薑蔥千層竹焗鮮拆波士頓龍蝦🦞
有驚喜嘅主菜呢,波士頓龍蝦肉經走油,嫩滑帶海洋鮮味,肉質細嫩滑溜;千層腐竹掛上香濃醬汁,同鮮甜龍蝦互相映襯,味道口感得以昇華

🦪避風塘乳山生蠔🦪
頂級乳山生蠔份量十足,足足有一隻手掌咁大,惹味避風塘式製作令爽滑生蠔保有蠔味之餘同時吸收蒜香精華

🐟咸肉蒸海馬友魚柳🐟
以傳統一夜干製法進行風乾醃製,保有馬友鮮味,同時令香味更為沉甸,鹹香味突出,肉質更為緊緻嫩滑,極具潮州菜影子

🌱竹笙釀鮮露笋🌱
精選時令鮮嫩爽脆露笋配以上湯勾芡,清新自然

主食
🪿鵝蔥油伴手工麵🪿
鵝油增加香氣,櫻花蝦添加口感,手工面條Q彈,三者配合無間

甜品
🍮胭脂桃膠3.6奶凍🍮
桃膠滿滿放在表面,奶凍香而不膩,佢為飯後甜點,份量剛剛好

餐廳位於金紫荊廣場旁,享受美食同時可飽覽璀璨維港景色,係商務宴客,家庭聚餐,慶祝生日嘅好地方😙😙😙😉😉🥰🥰

金紫荊生記粤菜廳 (灣仔)
地址:灣仔博覽道1號香港會議展覽中心博覽商場

#生記#金紫荊生記#中菜#中餐廳#特色粵菜#新派粵菜#不時不食#香港中餐廳#香港粵菜#必食粵菜#夏季菜式#時令菜式#優質中菜#鮑魚#家庭聚會#聚餐#朋友聚會#節慶餐廳#宴客#商務飯局#會展#灣仔#灣仔餐廳#米芝蓮
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環境優雅,維港景色一流金紫荊生記位於香港會議展覽中心,毗鄰金紫荊廣場,可以飽覽維多利亞港嘅迷人景色。餐廳裝修高雅,樓底高,枱與枱之間嘅距離寛敞,食飯都唔會覺得迫夾。行政總廚主理,時令食材入饌金紫荊生記嘅行政總廚洪師傅入行40年,經驗豐富,曾經喺香港敘福樓集團擔任御苑皇宴總廚13年,仲攞過唔少獎項。【匠心雅宴】套餐就係由洪師傅主理,根據時令變化,用最新鮮嘅食材烹製而成。𝗪𝗛𝗔𝗧 𝗪𝗘 𝗢𝗥𝗗𝗘𝗥前菜✨ 焦糖伊比利亞黑毛猪叉燒叉燒外層嘅焦糖烤得啱啱好,香脆可口;肉質鮮嫩,入口即溶,仲帶有陣陣嘅蜜糖香。肥瘦剛好👍🏻✨ 蔥油蚌仔蚌仔爽脆鮮甜,蔥油香而不膩 🥰✨ 椰青燉響螺鮮鮑魚響螺同鮑魚都燉得非常腍滑,湯頭清甜,充滿椰香味 💕主菜✨ 薑蔥千層竹焗鮮拆波士頓龍蝦龍蝦肉質鮮甜彈牙,薑蔥味濃郁,非常惹味 😎✨ 避風塘乳山生蠔生蠔肥美鮮甜,配埋椒鹽,鹹香惹味。✨ 咸肉蒸海馬友魚柳海馬友魚柳鮮嫩滑溜,咸肉鹹香入味。✨ 竹笙釀鮮露笋竹笙爽脆,露笋鮮甜。✨ 鵝蔥油手工麵麵條爽滑彈牙,鵝油香而不膩甜品✨ 胭脂桃膠3.6奶凍桃膠同奶凍嘅口感都非常滑溜,完美咁為呢頓飯劃上句號 😋ᵕ̈ ᑋᵉᑊᑊᵒ ᵕ̈ ᑋᵉᑊᑊᵒ 金
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環境優雅,維港景色一流
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金紫荊生記位於香港會議展覽中心,毗鄰金紫荊廣場,可以飽覽維多利亞港嘅迷人景色。餐廳裝修高雅,樓底高,枱與枱之間嘅距離寛敞,食飯都唔會覺得迫夾。


行政總廚主理,時令食材入饌


金紫荊生記嘅行政總廚洪師傅入行40年,經驗豐富,曾經喺香港敘福樓集團擔任御苑皇宴總廚13年,仲攞過唔少獎項。【匠心雅宴】套餐就係由洪師傅主理,根據時令變化,用最新鮮嘅食材烹製而成。


𝗪𝗛𝗔𝗧 𝗪𝗘 𝗢𝗥𝗗𝗘𝗥


前菜


✨ 焦糖伊比利亞黑毛猪叉燒
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叉燒外層嘅焦糖烤得啱啱好,香脆可口;肉質鮮嫩,入口即溶,仲帶有陣陣嘅蜜糖香。肥瘦剛好👍🏻


✨ 蔥油蚌仔

蚌仔爽脆鮮甜,蔥油香而不膩 🥰


✨ 椰青燉響螺鮮鮑魚
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響螺同鮑魚都燉得非常腍滑,湯頭清甜,充滿椰香味 💕

主菜


✨ 薑蔥千層竹焗鮮拆波士頓龍蝦
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龍蝦肉質鮮甜彈牙,薑蔥味濃郁,非常惹味 😎


✨ 避風塘乳山生蠔
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生蠔肥美鮮甜,配埋椒鹽,鹹香惹味。


✨ 咸肉蒸海馬友魚柳
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海馬友魚柳鮮嫩滑溜,咸肉鹹香入味。


✨ 竹笙釀鮮露笋
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竹笙爽脆,露笋鮮甜。


✨ 鵝蔥油手工麵
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麵條爽滑彈牙,鵝油香而不膩


甜品

✨ 胭脂桃膠3.6奶凍
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桃膠同奶凍嘅口感都非常滑溜,完美咁為呢頓飯劃上句號 😋

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ᵕ̈ ᑋᵉᑊᑊᵒ ᵕ̈ ᑋᵉᑊᑊᵒ
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金紫荊生記粵菜廳

📍HKCEC, Expo Galleria, 1 Expo Dr, Wan Chai
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