154
4
10
Level2
26
0
2018-04-28 2335 views
今日來到中環安蘭街嘅「禮賓傅」,由前禮賓府總廚開設,特首食得嘅出品當然有水準,招牌師傅五味炸子雞皮脆肉嫩,柱侯安格斯牛腩味道濃郁,蟹肉大良炒鮮奶成碟掃清,加上環境舒適,係中環商務、家庭和朋友聚會的不俗地點。食完再行落去昭隆街永樂園買杯奶茶,成件事就perfect哂!
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今日來到中環安蘭街嘅「禮賓傅」,由前禮賓府總廚開設,特首食得嘅出品當然有水準,招牌師傅五味炸子雞皮脆肉嫩,柱侯安格斯牛腩味道濃郁,蟹肉大良炒鮮奶成碟掃清,加上環境舒適,係中環商務、家庭和朋友聚會的不俗地點。食完再行落去昭隆街永樂園買杯奶茶,成件事就perfect哂!
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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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Level4
105
0
2018-04-11 1582 views
這是一間很多好評的中菜廳,剛剛朋友生日便即管去試下它的晚餐。餐廳位於蘭桂芳區的商廈中,裝修走類似古舊中國上海風,頗有特色。座位不多加上樓面面積不大,整體感覺有少許擠迫,但可以接受。蝦醬芥蘭,熱騰騰的上桌,香氣十足,芥蘭軟硬度適中,味道側不會太鹹,很惹味的一味菜。(太肚餓唔記得影相)炒桂花翅,細細的一碟,它做到了桂花翅必要的乾身,整體爽口不會油膩,唯調味較輕是美中不足。五味雞,算是必點的菜式吧。雞連同5款醬料一起上桌,派頭十足。醬料分別是抹茶華鹽,檸檬汁,南乳,藍莓醬及洛神醬。雞本身已炸得很脆很內味,也可再按自己喜好沾醬,個人覺得除了檸檬汁不太配合外,其餘均可增加風味。整體質素不錯。禮賓傅炒飯,這個飯炒得很香很入味,夠乾身而且份量算足,好味。炒蟹肉蛋白,也是細細一碟,味道覺得鹹咗少少,但啖啖也是蟹肉加蛋白,點上陳醋去吃是很配合的。甜品杏仁糊,太淡了,像溝了水一樣,而且份量很少,不合格的一個甜點。整體而言,餐廳細細但環境舒適,菜色質素不錯,但叫價有點偏高,而且食罷不會令人有點好想再去的感覺。是期望太大,還是什麼呢?
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這是一間很多好評的中菜廳,剛剛朋友生日便即管去試下它的晚餐。餐廳位於蘭桂芳區的商廈中,裝修走類似古舊中國上海風,頗有特色。座位不多加上樓面面積不大,整體感覺有少許擠迫,但可以接受。

蝦醬芥蘭,熱騰騰的上桌,香氣十足,芥蘭軟硬度適中,味道側不會太鹹,很惹味的一味菜。(太肚餓唔記得影相)

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炒桂花翅,細細的一碟,它做到了桂花翅必要的乾身,整體爽口不會油膩,唯調味較輕是美中不足。
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五味雞,算是必點的菜式吧。雞連同5款醬料一起上桌,派頭十足。醬料分別是抹茶華鹽,檸檬汁,南乳,藍莓醬及洛神醬。雞本身已炸得很脆很內味,也可再按自己喜好沾醬,個人覺得除了檸檬汁不太配合外,其餘均可增加風味。整體質素不錯。
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禮賓傅炒飯,這個飯炒得很香很入味,夠乾身而且份量算足,好味。
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炒蟹肉蛋白,也是細細一碟,味道覺得鹹咗少少,但啖啖也是蟹肉加蛋白,點上陳醋去吃是很配合的。
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甜品杏仁糊,太淡了,像溝了水一樣,而且份量很少,不合格的一個甜點。

整體而言,餐廳細細但環境舒適,菜色質素不錯,但叫價有點偏高,而且食罷不會令人有點好想再去的感覺。是期望太大,還是什麼呢?
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Dine In
Celebration
Birthday
Level4
This restaurant offers authentic Cantonese cuisine, with Master Chung managing the kitchen, leveraging his vast experience working in the former Governor's House serving the local and overseas VIPs of the finest Cantonese dishes. Located in the heart of Central, the restaurant has a nice decor of contemporary design, with comfortable seats. There are also a private room but unfortunately the sound insulation is not sufficient to prevent the loud laughter keeps bombarding us from someone inside.
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This restaurant offers authentic Cantonese cuisine, with Master Chung managing the kitchen, leveraging his vast experience working in the former Governor's House serving the local and overseas VIPs of the finest Cantonese dishes. Located in the heart of Central, the restaurant has a nice decor of contemporary design, with comfortable seats. There are also a private room but unfortunately the sound insulation is not sufficient to prevent the loud laughter keeps bombarding us from someone inside.

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We ordered the Deluxe Tasting Menu, with the first dish being the Steamed Crab Claw with Shaoxing Wine. Before arriving the fragrant smell of the wine already reached us, and the taste was quite phenomenal, with the crab claw of good size, and one can readily tell the crabs are live and not frozen. The savory flavor of the wine is a great match with the sweet and delicate taste of the crabs. A wonderful start for the dinner and setting up with a high expectation for the rest of the meal.

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The second dish is Pan-fried King Prawn with Premium Soy Sauce. The prawn has a beautiful golden brown color on the shell, pan-fried to a crisp texture but keeping the meat moist and tender. Apart from the soy sauce, there are also shallots and chili added to provide extra dimensions to the taste. Sounds simple, but how to balance well the richer flavors of the sauce not masking the prawn demonstrated the skills of the chef.

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The third dish is Minced Chicken and Bird's Nest Soup. Bird's nest is more commonly served as a dessert but a savory style is equally, if not more, delicious in my opinion. With the bird's nest absorbing the chicken stock, but offering a bit of bite on the mouthfeel, and with the minced chicken giving additional complement on texture. There are a few flakes of gold added to increase the premium and appeal as well. These three dishes delivered a three strike to my dining experience on the night.

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The fourth dish is Stir-fried Hokkaido Scallop with Asparagus and Truffle Paste. Again it looks simple, but immediately you can recognize the quality of the scallops being sashimi-grade. The asparagus, bell pepper and celery give an interesting contrast on texture, but personally I think the truffle is a bit too strong on its taste and a bit overpowering the more refined flavors of the other ingredients. But still I like the dish.

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The fifth dish is Braised 8 Heads South Africa Abalone with Goose Web. The abalone is certainly big in size, but it is a bit rubbery, which I believe is more the issue on the quality of the abalone than the culinary technique. The goose web is on the other hand very good, with the flavors infused well into the web, and braised to perfection. The choi sum is also a good complement. A bit of a disappointment but mainly because we got a high expectation as well.

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The sixth dish is Poached Mustard Green with Layer Bean Curd. The mustard green has been poached in the supreme stock, with the flavors seeped into the vegetable well, and there are a few wolfberry added to add both color and flavors. The layer bean curd also has absorbed the stock to give the same great taste. A nice dish overall.

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The seventh dish is Lai Bun Fu Signature Fried Rice, which got abalone, lobster, scallop, Chinese ham and black truffle. The rice is not overly stir-fried to completely dry, maintaining a slightly moist style. The piece of abalone is big but the others are quite finely chopped so I could not readily tell their presence. The taste is good but again I think the use of black truffle needs to be careful as the aroma is too powerful and can easily dominate the whole experience.

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The last dish is the Daily Sweet Soup, and today it was the Walnut Soup. It is prepared in-house and not coming from ready-made ones, with an appropriate sweetness to more tailored to the current healthy palate of customers. A nice conclusion to a good meal.

Apart from the noise, generally the service and ambiance is satisfactory for a high-end Chinese restaurant. The toilet however is a bit unclean and this should be something the restaurant needs to be careful, as it can seriously downgraded the overall experience. With the bill totaling $2620 it is a bit high on price but still considering the premium ingredients they have used it is not unreasonable.
(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
2018-03-28
Dining Method
Dine In
Spending Per Head
$1310 (Dinner)
Level3
47
0
2018-03-06 864 views
年頭真係好多節日,新年就梗唔在講,另外就係屋企人同朋友仔都大多係上半年生日,不停食去慶祝都係常事,今夜就係我朋友GIGI生日,食貨是常識吧!而她尤愛中菜,就帶左佢去上等人先去中菜餐廳慶祝去~這餐廳一進入內就是上等的感覺,座位唔多,人客都唔算太多,內裡有不少古董陳設,亦有多幅香港港督禮賓傅的變遷相片,有點像走入了博物館般,但來得這裡就當然唔係睇野喇!食好野先係重點中重點!因為這餐廳的主廚就你以前係港督禮賓傅掌廚,黎得呢度就係想食吓以前港督係係咩好野既!睇左一陣菜牌後我地就叫左幾款正菜生日梗要食豪D,又點少得食返個翅先!我朋友叫既桂花鮑魚炒素翅靚吧!我本人就覺得堅靚仔!未食前已不停影相,細味之下有好清新既桂花香,同時亦夾雜著鮑魚的鮮甜味道,加上魚翅又好爽口,層次感十分豐足,堅係好食而我唔知點算會叫既素千層浸芥菜膽原來亦很精彩!主角不是菜亦不是千層,是是是其的湯汁,超級鮮甜!食得出個湯汁係用雞同瑤柱煲成,爆甜!菜及千層都吸收晒個湯汁,每一口都是充滿湯汁的精華在內,每一口都是超高的享受!再來有五味炸子雞,五味其實就係有5款醬汁俾你點來食,身為醬怪的我就當然喜歡,但重點當然係隻雞吧!隻雞炸得外脆
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年頭真係好多節日,新年就梗唔在講,另外就係屋企人同朋友仔都大多係上半年生日,不停食去慶祝都係常事,今夜就係我朋友GIGI生日,食貨是常識吧!而她尤愛中菜,就帶左佢去上等人先去中菜餐廳慶祝去~

這餐廳一進入內就是上等的感覺,座位唔多,人客都唔算太多,內裡有不少古董陳設,亦有多幅香港港督禮賓傅的變遷相片,有點像走入了博物館般,但來得這裡就當然唔係睇野喇!食好野先係重點中重點!因為這餐廳的主廚就你以前係港督禮賓傅掌廚,黎得呢度就係想食吓以前港督係係咩好野既!睇左一陣菜牌後我地就叫左幾款正菜
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生日梗要食豪D,又點少得食返個翅先!我朋友叫既桂花鮑魚炒素翅靚吧!我本人就覺得堅靚仔!未食前已不停影相,細味之下有好清新既桂花香,同時亦夾雜著鮑魚的鮮甜味道,加上魚翅又好爽口,層次感十分豐足,堅係好食
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而我唔知點算會叫既素千層浸芥菜膽原來亦很精彩!主角不是菜亦不是千層,是是是其的湯汁,超級鮮甜!食得出個湯汁係用雞同瑤柱煲成,爆甜!菜及千層都吸收晒個湯汁,每一口都是充滿湯汁的精華在內,每一口都是超高的享受!
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再來有五味炸子雞,五味其實就係有5款醬汁俾你點來食,身為醬怪的我就當然喜歡,但重點當然係隻雞吧!隻雞炸得外脆內嫩,肉質嫩滑之餘仲好甜,皮又脆卜卜,而且仲係熱辣辣,根本不用點醬食都已經好好味道!
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最尾就要食個靚飯飽飽佢先得! 這個禮賓傅炒飯個樣一睇就知係好食!入面又菜粒又蠟腸又有鴿肉,很是香口又夠晒味,真係食多幾碗都會想繼續食落去,我地2條友就當然KO晒

這餐係有少少貴,不過都係可以接收到的水平,加上食物質素真係無得輸,真心係值既!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Decor
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Value
Date of Visit
2018-03-05
Dining Method
Dine In
Type of Meal
Dinner
Level2
24
0
2018-02-11 447 views
I really enjoyed the dining experience at Lai Bun Fu. The service was great and food was absolutely delicious. We ordered a crispy chicken with five different sauces, which was really tasty. The skin was crispy and warm while the meat was very tender.The wagyu beef brisket was very tender and the turnips were very flavourful as they were soaked in the sauce. Next was scallops wrapped in a taro crust. The crust was super light and crispy. we also ordered a wagyu beef mapo tofu which was one of th
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I really enjoyed the dining experience at Lai Bun Fu. The service was great and food was absolutely delicious. We ordered a crispy chicken with five different sauces, which was really tasty. The skin was crispy and warm while the meat was very tender.
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The wagyu beef brisket was very tender and the turnips were very flavourful as they were soaked in the sauce.
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Next was scallops wrapped in a taro crust. The crust was super light and crispy.
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we also ordered a wagyu beef mapo tofu which was one of the best I’ve tasted with super soft tofu.
The Hong Kong fried rice is also worth trying. It was very flavourful.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2018-02-11 5932 views
週末最好約下朋友逛街食飯。今天選擇了這家位於中還食廈的中菜餐廳。餐廳的裝潢格調高雅,座位舒適,感覺是有品味的摩登中菜。今天我們試下週六養生珍菌早午餐$320一位。黑木耳涼拌秋葵、麻辣拍青瓜這兩款涼菜味道唔錯,木耳爽口夠味、秋葵清爽、青瓜幾爽口惹味,又唔會太辣。冬蓉海鮮羹:這海鮮羮材料豐富,有冬瓜、金華火腿,蝦仁和鮮菇等。味道清淡而味鮮,金華火腿的咸香吊起了冬瓜同蝦仁的味道,加上海鮮羹稠度適中,口感豐富,真的不錯!雞樅菌大蝦碌粉絲煲粉絲煲以煲仔上,鑊氣十足。大蝦大大隻,炆燒得甘香,滿有蒜香,仲帶點微辣,十分惹味;木耳炒得入味香滑;粉絲索囇鮮蝦同醬汁的味道,好香口而味美!師博五味炸子雞這炸子雞有五款醬汁伴之(洛神花、藍莓、南乳、靑擰和綠茶准鹽)炸子雞炸得皮脆肉嫩,即使是雞胸部分也沒有鞋口感覺。五款醬汁之中,洛神花同青檸的味道唔突出;藍莓是五款之中最好的,甜甜地的藍莓配脆皮雞肉,味道創新而特別;南乳同准鹽同樣的只有咸香,是一貫吃炸子雞的醬料。錦繡炒什菌什菌炒得好香,而且十分入味,加上爽口西芹,感覺清爽。乾巴菌炒飯這炒飯炒得粒粒分明,口感比較乾身,味道偏淡,吃不出乾巴菌的味道。是日甜品:天山雪
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週末最好約下朋友逛街食飯。今天選擇了這家位於中還食廈的中菜餐廳。餐廳的裝潢格調高雅,座位舒適,感覺是有品味的摩登中菜。



今天我們試下週六養生珍菌早午餐$320一位。
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黑木耳涼拌秋葵、麻辣拍青瓜
這兩款涼菜味道唔錯,木耳爽口夠味、秋葵清爽、青瓜幾爽口惹味,又唔會太辣。
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冬蓉海鮮羹:這海鮮羮材料豐富,有冬瓜、金華火腿,蝦仁和鮮菇等。味道清淡而味鮮,金華火腿的咸香吊起了冬瓜同蝦仁的味道,加上海鮮羹稠度適中,口感豐富,真的不錯!
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雞樅菌大蝦碌粉絲煲
粉絲煲以煲仔上,鑊氣十足。大蝦大大隻,炆燒得甘香,滿有蒜香,仲帶點微辣,十分惹味;木耳炒得入味香滑;粉絲索囇鮮蝦同醬汁的味道,好香口而味美!
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師博五味炸子雞
這炸子雞有五款醬汁伴之(洛神花、藍莓、南乳、靑擰和綠茶准鹽)
炸子雞炸得皮脆肉嫩,即使是雞胸部分也沒有鞋口感覺。五款醬汁之中,洛神花同青檸的味道唔突出;藍莓是五款之中最好的,甜甜地的藍莓配脆皮雞肉,味道創新而特別;南乳同准鹽同樣的只有咸香,是一貫吃炸子雞的醬料。
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錦繡炒什菌
什菌炒得好香,而且十分入味,加上爽口西芹,感覺清爽。
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乾巴菌炒飯
這炒飯炒得粒粒分明,口感比較乾身,味道偏淡,吃不出乾巴菌的味道。
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是日甜品:天山雪蓮
甜品清澈透,味道十分清甜,感覺滋潤
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整體而言,是有水準的中菜,性價比沒有之前free flow brunch 咁高,但仍然是和家人同友人靜靜地吃飯的好地方。
(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
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Decor
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Value
Date of Visit
2018-02-10
Dining Method
Dine In
Spending Per Head
$394 (Lunch)
Level4
482
0
2017-11-13 613 views
Signature Set 華麗堂皇的一餐 禮賓府給人感覺就是高尚,要特別時節才可到的地方。最近聽說前禮賓府的師傳開的餐廳,當然想攜帶家人一嘗珍饈百味餸菜。環境:華麗吊燈,牆上掛滿「歷史時期」的畫,活像帶你細味「從前」花鵰蒸蟹鉗鵝肝蝦多士師傅精選燉湯(羊肚菌螺頭湯)桂花鮑魚炒素翅酥炸安格斯牛腩配咖哩汁千層豆腐浸時蔬禮賓傅炒飯(龍蝦肉、帶子肉、鮑魚粒、黑松露)是日甜品(牛奶合桃糊)餐廳以套餐供應。用料上剩配合師傅手勢令我們齒頰留香!份量也足夠滿足了兩人而味道亦偏向清談。 即使是油炸的安格斯牛肉 及 鵝肝蝦多士也只是被薄薄的一層粉包圍著,吃一口後肉仍是談談的紅色,沒有過熟,外脆內軟,肉與肉之間也容易分開。而咖哩味道是有,可是一點辛辣都沒有,適合大小朋友們。花鵰蒸雞吃得多了,是次菜單是花鵰蒸蟹鉗。蟹肉輕輕沾上花鵰便可以把肉質的鮮味在口腔內爆發出來。禮賓傅炒飯是包含色香味俱全! 驟眼看似很濃味但是放進口內卻完全沒有。軟棉棉的飯,加上撲鼻的黑松露,很匹配! 牛奶合桃糊真的很滑很滑而且是水汪汪不像芝麻糊搬,而且並沒有過甜。羊肚菌螺頭湯,這個既乾燥又反常的天氣滋潤湯少不了,師傅製作了數小時。湯既清甜
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Signature Set

華麗堂皇的一餐

禮賓府給人感覺就是高尚,要特別時節才可到的地方。最近聽說前禮賓府的師傳開的餐廳,當然想攜帶家人一嘗珍饈百味餸菜。

環境:華麗吊燈,牆上掛滿「歷史時期」的畫,活像帶你細味「從前」

花鵰蒸蟹鉗
鵝肝蝦多士
師傅精選燉湯(羊肚菌螺頭湯)
桂花鮑魚炒素翅
酥炸安格斯牛腩配咖哩汁
千層豆腐浸時蔬
禮賓傅炒飯(龍蝦肉、帶子肉、鮑魚粒、黑松露)
是日甜品(牛奶合桃糊)

餐廳以套餐供應。用料上剩配合師傅手勢令我們齒頰留香!份量也足夠滿足了兩人而味道亦偏向清談。 即使是油炸的安格斯牛肉 及 鵝肝蝦多士也只是被薄薄的一層粉包圍著,吃一口後肉仍是談談的紅色,沒有過熟,外脆內軟,肉與肉之間也容易分開。而咖哩味道是有,可是一點辛辣都沒有,適合大小朋友們。

花鵰蒸雞吃得多了,是次菜單是花鵰蒸蟹鉗。蟹肉輕輕沾上花鵰便可以把肉質的鮮味在口腔內爆發出來。

禮賓傅炒飯是包含色香味俱全! 驟眼看似很濃味但是放進口內卻完全沒有。軟棉棉的飯,加上撲鼻的黑松露,很匹配!

牛奶合桃糊真的很滑很滑而且是水汪汪不像芝麻糊搬,而且並沒有過甜。

羊肚菌螺頭湯,這個既乾燥又反常的天氣滋潤湯少不了,師傅製作了數小時。
湯既清甜加上羊肚菌可補身,實在想多安排兩碗!

千層豆腐浸時蔬
吃了這麼多餸菜也想平衡口內的味蕾再品嚐,而這道菜加上杞子的千層豆腐及蔬菜,既美觀又健康。


桂花鮑魚炒素翅
鮑魚跟素翅沒太突出的味道所以師傅加上桂花提高了其香味並且加上銀箔,看似滿地又金又銀!
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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
Type of Meal
Dinner
Level4
95
0
2017-11-03 459 views
showed up at 7pm to an empty dining room,  took the Mastercard discount menu, some good dishes: best one was the crab meat with poached cabbage - delicious!  the double boiled chicken soup also very good.  starters not memorable, the crab claw steamed in hua tiao wine was good,  the chicken was tender but bland in taste, fried vegetable shark fin with egg and beansprouts was fine, fried rice a bit too greasy.  dessert was good.   with one beer each, the meal came to $750 per person, not cheap! 
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showed up at 7pm to an empty dining room,  took the Mastercard discount menu, some good dishes: best one was the crab meat with poached cabbage - delicious!  the double boiled chicken soup also very good.  starters not memorable, the crab claw steamed in hua tiao wine was good,  the chicken was tender but bland in taste, fried vegetable shark fin with egg and beansprouts was fine, fried rice a bit too greasy.  dessert was good.   with one beer each, the meal came to $750 per person, not cheap!   would not have come if there were no Mastercard discount - now i understand why 
(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
Date of Visit
2017-11-02
Dining Method
Dine In
Spending Per Head
$750 (Dinner)
Dining Offer
Credit Card Offers
Level4
2017-10-23 685 views
轉眼間,原來已經中毒一週年... 講的不是食物,而是中韓劇《步步驚心:麗》的毒;還記得第十集,四王子心甘情願,喝了解樹遞過來的毒茶,至今還記得那悸動及震撼!老饕面對邪惡美食,大概也有同樣的豪情及豁達,大閘蟹就是例子,明知多吃無益,可嘴巴實在忍不住啊!也因為如此,更要挑選精品來吃,中環 禮賓傅 推出的頂級大閘蟹宴就非常值得了~ 再次來到 禮賓傅,為的就是一親市面上難搶難求的陽澄湖大閘蟹芳澤。雖然各地的大閘蟹基本品種相同,但是由於水域和養殖方法的不同,無論外觀及口味都可以相去甚遠,而金毛白肚的陽澄湖大閘蟹,始終是業界的王牌,也是吃蟹客的終極追求! 在高雅舒適的環境就坐後,打開餐牌見到8道菜的 頂級大閘蟹晚宴 ($880/位) 內容吸引,收費也克竹合理,便不作他選了。當然胃口小的,也可以個別挑選/散點其中菜式~ 首先打頭陣是 蟹粉釀雞翼 Boneless Chicken Wing Stuffed with Mitten Crab Roe,外表金黃飽滿的雞翼一切開,原來骨頭全去,中間釀滿蟹肉蟹膏,鮮香滋味提醒我們一頓盛宴開始了! 重頭戲的 極品六兩陽澄湖大閘蟹 Whole Chine
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轉眼間,原來已經中毒一週年... 講的不是食物,而是中韓劇《步步驚心:麗》的毒;還記得第十集,四王子心甘情願,喝了解樹遞過來的毒茶,至今還記得那悸動及震撼!老饕面對邪惡美食,大概也有同樣的豪情及豁達,大閘蟹就是例子,明知多吃無益,可嘴巴實在忍不住啊!也因為如此,更要挑選精品來吃,中環 禮賓傅 推出的頂級大閘蟹宴就非常值得了~

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再次來到 禮賓傅,為的就是一親市面上難搶難求的陽澄湖大閘蟹芳澤。雖然各地的大閘蟹基本品種相同,但是由於水域和養殖方法的不同,無論外觀及口味都可以相去甚遠,而金毛白肚的陽澄湖大閘蟹,始終是業界的王牌,也是吃蟹客的終極追求!

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在高雅舒適的環境就坐後,打開餐牌見到8道菜的 頂級大閘蟹晚宴 ($880/位) 內容吸引,收費也克竹合理,便不作他選了。當然胃口小的,也可以個別挑選/散點其中菜式~

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首先打頭陣是 蟹粉釀雞翼 Boneless Chicken Wing Stuffed with Mitten Crab Roe,外表金黃飽滿的雞翼一切開,原來骨頭全去,中間釀滿蟹肉蟹膏,鮮香滋味提醒我們一頓盛宴開始了!

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重頭戲的 極品六兩陽澄湖大閘蟹 Whole Chinese (Yangcheng Lake) Mitten Crab 也上檯了:金爪黄毛十分好易,還未開蓋已經見到金黃蟹膏滲流而出,香氣也隨之而來,太誘人了!

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打開蟹蓋,果然滿佈色澤深邃橙紅的澎湃蟹膏,尤其當瓣開蟹身後,黃白蟹膏縱橫交錯,我簡直看到要瘋了!!!

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天哪,我再也忍不住,要吃掉你啦~~~陽澄湖大閘蟹的蟹膏除了色澤較深,味道也比其他大閘蟹明顯濃郁香甜,吃了忘不了,果然是蟹中名牌!吃了,真的很難回頭....

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大閘蟹性寒,所吃吃蟹後正好來盅 羊肚菌燉螺頭 Double Boiled Morel Mushroom and Conch Soup 暖一暖胃;這裡的燉湯向來足料又夠火,此款羊肚菌燉螺頭除了味道鮮濃,喝完當堂胃暖發熨,十分好受呢~

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接著又有多款以陽澄湖大閘蟹粉製作的蟹粉菜式,這裡的蟹粉非常貨真價實,色澤也明顯較深,首先吃的是 蟹粉大蝦球 Stir-Fried Prawn with Crab Roe,圖是三人份,即每人有兩大件鮮爽蝦球,配上鮮美中帶醋香的蟹粉,滋味很讚!

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禮賓傅的 老少平安(豆腐拌鯪魚肉)十分美味馳名,大閘蟹晚宴中也加入 蟹粉老少平安 Steamed Tofu and Shrimp Mousse with Crab Roe,在傳統味道之中,注入太閘蟹誘人風味。

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也超愛這款 蟹粉扒豆苗 Crab Roe Stir Fried Vegetable Shoots,豆苗毫無疑問是頂級新鮮靚貨,拌上不會太油或太濕的澎湃蟹粉,即時增添一份鮮香及醋香,滋味一絕,我完全是吃不停口啊!

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最後加上蟹粉幾乎比飯還要多的 鮮拆蟹粉糯米飯 Glutinous Rice with Crab Roe,煙煙韌韌的糯米飯口感很讚,拌上鮮香的蟹粉,菜式份量又多,吃到好飽好飽啊!

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大閘蟹餐最後還有 紫蘇葉薑茶湯圓 Sweet Dumpling in Perilla Leaves Ginger Soup,薑茶非常夠薑,湯圓則小巧皮薄香甜,吃完不能再滿足了~

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總結而言,禮賓傅大概是今年最美味也最高質的吃大閘蟹場所,以環境、服務及用料計是物超所值的!大閘蟹供應期有限,別錯過這一期一會的美味「蟹」逅啊~

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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
2017-10-18
Dining Method
Dine In
Dining Offer
Tasting Event
Level1
3
0
2017-09-29 615 views
For the price we paid, we could have gone elsewhere, with way better food and service. Friends and I came here to celebrate a couple of birthdays and ordered the set dinner. We sat down and ordered at around 7:40, but the first dish didn't actually come until 30 minutes later. Sequently it took nearly 20 minutes in between for all the other 7 dishes. We noticed that food was only served together with the other tables, which is absolutely unacceptable unless this is fast food or hawkers or cha ch
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For the price we paid, we could have gone elsewhere, with way better food and service. Friends and I came here to celebrate a couple of birthdays and ordered the set dinner. We sat down and ordered at around 7:40, but the first dish didn't actually come until 30 minutes later
. Sequently it took nearly 20 minutes in between for all the other 7 dishes. We noticed that food was only served together with the other tables, which is absolutely unacceptable unless this is fast food or hawkers or cha chan teng. The waitresses were also unprofessional, serving and passing dishes literally at centimeters away from our faces. When we asked for a group photo, the waitress took a few shots and was making unnecessary comments.
The food was also nothing special. A few of the dishes were just ordinary. Besides the fried rice and soup, for the price we paid, any local Cantonese restaurant/dim sum chain would have been better. It was totally not worth it and I do not recommend this restaurant to anyone.
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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
Level3
95
1
2017-09-07 1845 views
早幾年已經聽過禮賓府既大廚自立門戶,响中環開左間「禮賓傅」做高級中菜,吸引到好多高官同名人幫襯,攪到我都好想試下。由於位置較為唔就腳,一直未有幫襯。近日發現有個book位app竟然book枱可以5折埋單,實在非常吸引!當然,咁抵係有條件既,只有下午2:00同晚上9:30後入座才可以!我就book左星期六下午二時,等埋返半日既家姐放工剛剛好,一家四口就去「禮賓府」開餐啦!呢間「禮賓府」就非常細,雖然係5樓全層,但出lift既走廊同入去既門口都超窄,唔夠grand! 入到裡面,一眼望晒,兩邊既枱有梳化位,再加中間一行枱,座位不多!另外仲有一間VIP房。坐低後,就快快睇下order咩野食。餐牌既食物種類齊全,連鮑參翅肚都有!講真,價錢都幾貴,拍住酒店中菜廳價錢,不過我地宜家散叫食物有5折就無所謂啦!由於當時客人已經唔多,所以我地點既餸菜好快就陸續上枱啦!第一碟係大良炒鮮奶,都算幾大碟,原價要成300蚊架!不過食落都好鹹,唔知係咪師傅重手左呢!第二碟上嘅係菠蘿咕嚕肉,用上新鮮嘅菠蘿算係有誠意啦!咕嚕肉軟硬適中,幾好味!第三碟係老少平安,味道唔差,不過就冇咩驚喜!跟住來的係招牌菜,禮賓傅炒飯同埋
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早幾年已經聽過禮賓府既大廚自立門戶,响中環開左間「禮賓傅」做高級中菜,吸引到好多高官同名人幫襯,攪到我都好想試下。由於位置較為唔就腳,一直未有幫襯。近日發現有個book位app竟然book枱可以5折埋單,實在非常吸引!當然,咁抵係有條件既,只有下午2:00同晚上9:30後入座才可以!我就book左星期六下午二時,等埋返半日既家姐放工剛剛好,一家四口就去「禮賓府」開餐啦!
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呢間「禮賓府」就非常細,雖然係5樓全層,但出lift既走廊同入去既門口都超窄,唔夠grand! 入到裡面,一眼望晒,兩邊既枱有梳化位,再加中間一行枱,座位不多!另外仲有一間VIP房。
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坐低後,就快快睇下order咩野食。餐牌既食物種類齊全,連鮑參翅肚都有!講真,價錢都幾貴,拍住酒店中菜廳價錢,不過我地宜家散叫食物有5折就無所謂啦!

由於當時客人已經唔多,所以我地點既餸菜好快就陸續上枱啦!第一碟係大良炒鮮奶,都算幾大碟,原價要成300蚊架!不過食落都好鹹,唔知係咪師傅重手左呢!第二碟上嘅係菠蘿咕嚕肉,用上新鮮嘅菠蘿算係有誠意啦!咕嚕肉軟硬適中,幾好味!第三碟係老少平安,味道唔差,不過就冇咩驚喜!
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跟住來的係招牌菜,禮賓傅炒飯同埋五味炸子雞。炒飯嘅份量唔算多,又有D油,但就收3佰幾蚊一碟。雖然有龍蝦、帶子同鮑魚等高價材料,但係每樣只得幾粒,都唔值呢個價錢!至於五味炸子雞就等左好耐先上枱,上枱時熱辣辣,雞肉好滑,仲可以任你配5種唔同嘅醬料,包括綠茶鹽、檸檬汁、南乳、藍莓同埋洛神花醬,幾特別!
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最後我哋仲叫咗個湯圓合桃露同埋杏仁茶做甜品。兩種甜品都幾好味,又唔太甜,都好啱老人家食。不過甜品個碗靚就靚,但係個size非常細,只係得幾匙羹,要60幾蚊一碗就唔係太值啦!
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總結嚟講,今次最抵嘅係有五折!如果比正價,但係食物又冇太大驚喜,就會好失望呀!




(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
Date of Visit
2017-09-02
Dining Method
Dine In
Spending Per Head
$235 (Tea)
Dining Offer
Coupon
Recommended Dishes
  • 五味炸子雞
Level1
2
0
朋友來港3天, 食的不多, 一心想找家有特色的餐廳, 讓海外朋友品嚐美味佳餚, 見到很多人讚, 又說同家人慶生, 心想又有大廚名氣, 食客讚賞, 應該不會太差吧!周六午餐280元 +10%不算貴但也不算平, 所有菜單內的東東寶貝, 只得一粒一口, 風吹都不見了, 味道不是很出色, 枉了背負的好名聲。另外, 服務真的是可以說 0, 沒有笑容, 沒有招呼, 連附近的茶餐廳都比不上。如果去附近的5星酒店, 午餐有信用卡折扣, 其實同這家的價錢相約。
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朋友來港3天, 食的不多, 一心想找家有特色的餐廳, 讓海外朋友品嚐美味佳餚, 見到很多人讚, 又說同家人慶生, 心想又有大廚名氣, 食客讚賞, 應該不會太差吧!
周六午餐280元 +10%不算貴但也不算平, 所有菜單內的東東寶貝, 只得一粒一口, 風吹都不見了, 味道不是很出色, 枉了背負的好名聲。另外, 服務真的是可以說 0, 沒有笑容, 沒有招呼, 連附近的茶餐廳都比不上。
如果去附近的5星酒店, 午餐有信用卡折扣, 其實同這家的價錢相約。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Decor
Service
Hygiene
Date of Visit
2017-09-02
Dining Method
Dine In
Spending Per Head
$350
Recommended Dishes
  • 0
Level4
192
0
2017-09-03 681 views
2017年9月2日,不能忘記,難忘刻骨銘心的一餐。已訂檯 6位茶: 鐵觀音(剛泡好的已經淡如水)小食欖菜凍豆腐(香港經典品牌- 百福豆腐(有完整百福商標在豆腐上),加欖菜皮蛋肉碎)蓮藕餅 (味道可以,鮮綾魚肉味)禮賓傳經典套餐鵝肝蝦多士(鵝肝出走了,原隻蝦多士一件)鳳城經典龍穿鳳翼 (經典雪藏味白烚去骨雞翼加薄脆片金華火腿)羊肚菌燉螺頭(情懷香港茶餐廳例湯,配羊肚菌及螺頭各一粒)紅燒花膠(花膠白如雪,清清淡淡又一味)南瓜繪安格斯牛腩(超市超值品牌大繪- 御X皇一口牛Crossover 家X牌濃湯寶(牛肉味)另加爽口南瓜粒)素千層浸芥菜膽(自問不是吃的辛中辛的人,所以這味「苦芥菜膽」我吃了一口便放棄了)禮賓傳炒飯(味道可以,只是炒得唔夠乾身)合桃糊 (粗鞋而且有油面,我個人意見貴餐廳可引入慢磨機,成本低效率高)整個套餐評價: 味精很重,吃完十分口渴、食物偏油吃完炒飯,殺左我一個措手不及,點好蠟燭的生日蛋糕無聲無色的出現在我背後,令我有點驚惶失措,切完蛋糕,請他給我一些碟,碟有點濕,不打緊因為我有堅韌得嚟錫住肌膚的TEMPO,抺完一隻又一隻,去到第三隻……猛龍過江(開水放根蔥在面)的朋友出
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2017年9月2日,不能忘記,難忘刻骨銘心的一餐。

已訂檯 6位

茶: 鐵觀音(剛泡好的已經淡如水)

小食
欖菜凍豆腐
(香港經典品牌- 百福豆腐(有完整百福商標在豆腐上),加欖菜皮蛋肉碎)
蓮藕餅 
(味道可以,鮮綾魚肉味)

禮賓傳經典套餐

鵝肝蝦多士
(鵝肝出走了,原隻蝦多士一件)


鳳城經典龍穿鳳翼 
(經典雪藏味白烚去骨雞翼加薄脆片金華火腿)


羊肚菌燉螺頭
(情懷香港茶餐廳例湯,配羊肚菌及螺頭各一粒)


紅燒花膠
(花膠白如雪,清清淡淡又一味)


南瓜繪安格斯牛腩
(超市超值品牌大繪- 御X皇一口牛Crossover 家X牌濃湯寶(牛肉味)另加爽口南瓜粒)


素千層浸芥菜膽
(自問不是吃的辛中辛的人,所以這味「苦芥菜膽」我吃了一口便放棄了)


禮賓傳炒飯
(味道可以,只是炒得唔夠乾身)


合桃糊 
(粗鞋而且有油面,我個人意見貴餐廳可引入慢磨機,成本低效率高)


整個套餐評價: 味精很重,吃完十分口渴、食物偏油


吃完炒飯,殺左我一個措手不及,點好蠟燭的生日蛋糕無聲無色的出現在我背後,令我有點驚惶失措,切完蛋糕,請他給我一些碟,碟有點濕,不打緊因為我有堅韌得嚟錫住肌膚的TEMPO,抺完一隻又一隻,去到第三隻……猛龍過江(開水放根蔥在面)的朋友出現左,可能餐廳見近盂給了我們一個小驚嚇製造下氣氛,呢碟猛鬼過江(碟上放根長濕髮)拎我嚇呆了,我以動作掩飾我的恐懼,做了freestyle動作叫待應生換碟,他被我過份冷靜的反應嚇呆了,衝前搶左我隻碟換來一隻新的。

好友壽宴慶祝,可能他們誤會是生日那位請客,把打印的單坦蕩蕩的放在壽星面前,好讓我們表演身手敏捷一面,拿起信用卡付款時,他告訴我現金九折,機會是留給有準備的人,所以大家去食飯記住帶足夠現金呀。


期望唔大失望唔大,就算失望不要絕望。
(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
Date of Visit
2017-09-02
Dining Method
Dine In
Spending Per Head
$960 (Dinner)
Celebration
Birthday
Level1
2
0
This is a highly expensive, with poor service restaurant. The food was highly salted and we needed to use water to rinse out the salt in order for it to be palatable. The Abalone and noodle was microsized at around 3/4 of an inch big. The shrimp toast was not fresh at all. At this price, I would expect the waitress to come around and ask how the food was. Also when I asked for the manager she said he doesn't start that early.
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This is a highly expensive, with poor service restaurant. The food was highly salted and we needed to use water to rinse out the salt in order for it to be palatable.

The Abalone and noodle was microsized at around 3/4 of an inch big. The shrimp toast was not fresh at all.

At this price, I would expect the waitress to come around and ask how the food was. Also when I asked for the manager she said he doesn't start that early.

(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
Date of Visit
2017-08-05
Dining Method
Dine In
Level4
640
0
2017-07-14 13860 views
聽到朋友話去左「禮賓傅」食飯,我仲傻傻地以為真係去禮賓府啊……見好耐無同屋企人一齊坐低食餐飯,而屋企兩位老人家都係偏好食中餐,就跟機訂枱同屋企人食餐飯啦!餐廳環境都幾雅致,張梳化都坐得幾舒服啊,話晒都中環地段點左每人一個set dinner唔駛煩,估唔到都幾有驚喜喎!首先係迷你鮑魚多士,鮑魚好彈牙,配埋炸到脆卜卜既多士,入口好match!好想食多幾件!跟住係燕窩釀雞翼,平時我都已經好鍾意食雞翼,今次隻雞翼一上枱就見到佢漲卜卜,心諗應該真係好多燕窩喺入面,果然無失望啊!一切開,見燕窩係填滿晒入面!雞翼同燕窩味道亦啱啱好之後係羊肚菌燉螺頭,平時好怕街外啲好油好多味精既湯,呢個湯飲唔係好油,但係又落足料。羊肚菌無乜泥沙,食得出師傅有用心清洗。個湯仲有螺頭同其他材料,淨食湯渣都好滿足啊再黎係鮮蟹肉大良炒鮮奶,蟹肉同鮮奶都炒得好滑,唔落醬汁都已經好好味,食到蟹肉同鮮奶本身既鮮味。加少少醋之後鮮味更出!之後紅燒花膠,女人至愛的花膠!花膠好厚好足料,但超腍!入口覺得每一啖都真係好養顏的感覺!好正南瓜燴安格斯牛腩,平時少食牛腩因怕un…但呢度既牛腩竟然係又鬆又入味,呢個真係有驚喜蘇千層浸芥菜膽,個蘇千
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聽到朋友話去左「禮賓傅」食飯,我仲傻傻地以為真係去禮賓府啊……見好耐無同屋企人一齊坐低食餐飯,而屋企兩位老人家都係偏好食中餐,就跟機訂枱同屋企人食餐飯啦!餐廳環境都幾雅致,張梳化都坐得幾舒服啊,話晒都中環地段點左每人一個set dinner唔駛煩,估唔到都幾有驚喜喎!
74 views
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0 comments

首先係迷你鮑魚多士,鮑魚好彈牙,配埋炸到脆卜卜既多士,入口好match!好想食多幾件!
53 views
1 likes
0 comments

跟住係燕窩釀雞翼,平時我都已經好鍾意食雞翼,今次隻雞翼一上枱就見到佢漲卜卜,心諗應該真係好多燕窩喺入面,果然無失望啊!一切開,見燕窩係填滿晒入面!雞翼同燕窩味道亦啱啱好
38 views
0 likes
0 comments

之後係羊肚菌燉螺頭,平時好怕街外啲好油好多味精既湯,呢個湯飲唔係好油,但係又落足料。羊肚菌無乜泥沙,食得出師傅有用心清洗。個湯仲有螺頭同其他材料,淨食湯渣都好滿足啊
32 views
0 likes
0 comments

再黎係鮮蟹肉大良炒鮮奶,蟹肉同鮮奶都炒得好滑,唔落醬汁都已經好好味,食到蟹肉同鮮奶本身既鮮味。加少少醋之後鮮味更出!
36 views
0 likes
0 comments

之後紅燒花膠,女人至愛的花膠!花膠好厚好足料,但超腍!入口覺得每一啖都真係好養顏的感覺!好正
35 views
0 likes
0 comments
南瓜燴安格斯牛腩,平時少食牛腩因怕un…但呢度既牛腩竟然係又鬆又入味,呢個真係有驚喜
30 views
0 likes
0 comments

蘇千層浸芥菜膽,個蘇千層真係咬落一層層,仲好滑
39 views
0 likes
0 comments

禮賓傅炒飯,望落去似普通炒飯,但一不落去就見到大大隻蝦同埋大大粒鮑魚,好足料的一個炒飯!
27 views
0 likes
0 comments

椰汁燉官燕,食完花膠再食埋燕窩,好啱女人口味!甜度剛好,而且都係依然足料!
(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
Date of Visit
2017-06-29
Dining Method
Dine In
Spending Per Head
$640 (Dinner)