Video
9-min walk from Exit E, Causeway Bay MTR Station
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Telephone
28701102
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon - Sun
12:00 - 15:00
18:00 - 23:00
Public Holiday
12:00 - 15:00
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
這家餐廳的料理口味獨特，烹飪手法純熟，給人留下深刻印象。菜色多樣化，滿足不同口味需求，份量十足，價格合理。服務態度親切，環境舒適雅致，讓用餐氛圍更加愉悅。唯一沒有daddy的叉燒飯。總體而言，是一家值得再訪的餐廳。
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大鄉里食完先知原來係古老闆開嘅私房中菜館😂 由曾於國金軒及滿福樓任職行政副總廚的名廚張福叙主理，推出一系列經典傳統中菜今晚嘅老火例湯係粉葛湯 平時唔鍾意粉葛湯有一種沙沙嘅口感，呢度神奇哋係唔會有嗰種口感，鮮甜得很證明火候十足~香煎蝦餅 夠彈牙，細細個唔會膩，就算唔點個酸甜汁都好食~百味豆腐外酥內嫩，簡單就是美味無花果拔絲咕嚕肉，肉切得較為薄身所以食落特別脆身，比較偏甜味但食落係無乜無花果嘅特色 （無花果愛好者表示失望）古法鹽焗雞份量十足，金黃色嘅雞食落皮爽肉滑而且夠鹹香🍗最欣賞係佢仲有雞潤同雞胗！雞潤粉嫩，雞胗脆彈，一流！蜂巢九肚魚蠔仔煎，口感同平時嘅蠔仔煎完全唔同，鬆化嘅脆皮外層滿滿咁包裹住鮮美蠔仔同嫩滑九肚魚，令口感更豐富大澳蝦膏蒸肉筋，豬筋索曬蝦膏嘅鹹香。口感軟腍又帶膠質。連墊底嘅千層鮮竹豆皮都索滿肉汁，送飯一流蒸第一刀肉餅 肉質嫩滑，唔會太肥膩 （呢排成日見到第一刀呢個名，原來第一刀是豬頸骨下的瘦肉，亦即是豬的頸椎、豬頭對下的一小部分，梅頭最前的位置，又名為脢頭咀。睇完都唔知喺邊呢，總之就係矜貴少有部位啦😂）酸菜魚湯斑片 同平時川菜系嘅口味比温和好多，奶白色嘅魚湯底加上酸菜開胃但唔刺激，仲有嫩嫩嘅魚片，鮮美又好食五代同堂炒飯 一碟有齊櫻花蝦，蝦醬，蝦籽， 蝦米，蝦仁，真係🦐🦐🦐🦐🦐！唔同嘅鮮美同口感混合交織，飯底夠乾身唔油膩配合得好好
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早前朋友從加拿大返港, 相約幾位同學一齊出黎聚下舊, 因為朋友好想食到有質素既點心, 仲要環境舒適,於是我在網上搵到呢間, 因為只有係星期六日及公眾假期先至可以食到, 朋友應該會好喜歡.我地叫左蝦餃,燒賣, 蝦腸, 叉燒腸, 鳳爪, 百味豆腐粒, 馬拉糕, 因為即叫即蒸, 所以製作需時,所有食物全部都熱騰騰, 趁熱食就最好喇.朋友們對檸檬叉燒酥, 脆皮窩貼, 香煎粢飯都讚不絕口, 每樣點心都好有水準, 夠特別之餘仲要係好好味. 我地不約而同叫多一round, 一邊享受美食, 一邊傾計, 渡過了一個愉快的周日. 朋友話會推介俾身邊朋友. 仲讚我搵到呢個地方揀得好好呀. 等我下次再試下其他點心同晚市菜式先.
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名廚是一家私房菜館。它提供量身定制的菜單，滿足每位客人獨特的口味需求，確保每餐都難以忘懷。餐廳的私人包房設計，營造出一種既優雅又私密的用餐氛圍，非常適合各種特殊場合。在烹製正宗且精湛的菜肴方面，名廚表現卓越。這些菜品不僅美味，更完美地展現了私房菜的精髓。我們一行四人在這裡享用了朋友精心安排的菜單："泡椒雞腳"以其小辣的口味，完美地開啟了味蕾。"是日足料靚湯"用上等食材製作，包括椰子栗子，十分滋潤。"龍皇藏金衣"是龍蝦伊面。這道“橫行抱玉”是將膏蟹和豬頸肉巧妙結合的佳餚。廚師利用紹興酒和醬油來蒸煮，這種簡單的調味不僅凸顯了蟹肉的鮮美甜味，還讓蟹的精華滲透到軟嫩的豬頸肉中，從而極大地豐富了這道菜的風味。"大澳蝦膏蒸肉筋"展現了廚師的技巧，將傳統食材與創新技法結合"家鄉醬爆鮑魚雞煲"是一道豐盛、風味十足的鮑魚雞煲。"蜂巢九肚魚蠔仔煎", 厚厚的蛋餅外層煎至香脆，內裡包裹着蠔仔和九肚魚，邪惡而美味。我最愛這道！"芥蘭二味煲""香煎粢飯"將傳統的糯米粢飯與蝦米、瑤柱和湖南火腿巧妙結合。經過完美的蒸煮後，切成小塊，再經油煎，外脆內糯最後送上甜品：開心果糊
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// 𝙄𝙣𝙙𝙪𝙡𝙜𝙚 𝙞𝙣 𝙀𝙭𝙦𝙪𝙞𝙨𝙞𝙩𝙚 𝙋𝙧𝙞𝙫𝙖𝙩𝙚 𝙆𝙞𝙩𝙘𝙝𝙚𝙣 𝘿𝙞𝙣𝙞𝙣𝙜 𝙀𝙭𝙥𝙚𝙧𝙞𝙚𝙣𝙘𝙚 𝙛𝙤𝙧 𝘾𝙖𝙣𝙩𝙤𝙣𝙚𝙨𝙚 𝘿𝙚𝙡𝙞𝙜𝙝𝙩𝙨 - 𝙈𝙞𝙣𝙜 𝙃𝙤𝙪𝙨𝙚 🥢 //-Located in Causeway Bay with high-privacy VIP dining spaces, 𝐌𝐢𝐧𝐠 𝐇𝐨𝐮𝐬𝐞 returns after a brief hiatus for refurbishment, remaining to be the best-kept secret spot for Cantonese gourmet revered by celebrities and social elites; presenting delectably reinvented Cantonese classics for the most discerning palates in town.-☞ 𝐒𝐭𝐢𝐫-𝐟𝐫𝐢𝐞𝐝 𝐀𝐮𝐬𝐭𝐫𝐚𝐥𝐢𝐚𝐧 𝐋𝐨𝐛𝐬𝐭𝐞𝐫 𝐰𝐢𝐭𝐡 𝐇𝐨𝐟𝐮𝐧 𝐢𝐧 𝐏𝐢𝐜𝐤𝐥𝐞𝐝 𝐂𝐚𝐛𝐛𝐚𝐠𝐞 𝐒𝐚𝐮𝐜𝐞 - 𝐒𝐞𝐚𝐬𝐨𝐧𝐚𝐥 𝐏𝐫𝐢𝐜𝐞Stir-fried and tossed in the hot wok with ginger and scallions, the tender Australian lobster captures the decent aroma from the Chinese yellow wine; served with hofun and flat potato noodles with pickled cabbage sauce.-☞ 𝐂𝐥𝐚𝐲𝐩𝐨𝐭 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐰𝐢𝐭𝐡 𝐒𝐨𝐮𝐭𝐡 𝐀𝐟𝐫𝐢𝐜𝐚𝐧 𝐀𝐛𝐚𝐥𝐨𝐧𝐞 𝐰𝐢𝐭𝐡 𝐌𝐚𝐬𝐭𝐞𝐫 𝐒𝐚𝐮𝐜𝐞 - 𝐇𝐊$𝟔𝟖𝟖With Longgang chicken marinated with fermented black beans, garlic, and Huadiao wine, and South African abalones soaked in a mixture of sake, mirin, and sliced ginger; the dish was tossed with batons of scallions and was served into a casserole clay pot for a luscious indulgence.-☞ 𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐌𝐮𝐝 𝐂𝐫𝐚𝐛 𝐰𝐢𝐭𝐡 𝐏𝐨𝐫𝐤 𝐂𝐨𝐥𝐥𝐚𝐫 - 𝐒𝐞𝐚𝐬𝐨𝐧𝐚𝐥 𝐏𝐫𝐢𝐜𝐞Added with soy sauce and Shaoxing wine to elevate the sweetness of meaty mud crabs, and topped on a drool-worthy pork collar patty, the dish features both the irresistible tastes from the land and sea offerings.-☞ 𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐏𝐨𝐫𝐤 𝐓𝐞𝐧𝐝𝐨𝐧 𝐰𝐢𝐭𝐡 𝐒𝐡𝐫𝐢𝐦𝐩 𝐏𝐚𝐬𝐭𝐞 - 𝐇𝐊$𝟏𝟗𝟖Exquisitely cooked with creamy shrimp paste for a distinctive umami flavor profile, the well-marbled pork tendon was perfectly steamed to a decent tender texture.-☞ 𝐏𝐚𝐧-𝐟𝐫𝐢𝐞𝐝 𝐆𝐥𝐮𝐭𝐢𝐧𝐨𝐮𝐬 𝐑𝐢𝐜𝐞 𝐰𝐢𝐭𝐡 𝐇𝐮𝐧𝐚𝐧 𝐇𝐚𝐦 - 𝐇𝐊$𝟐𝟐 𝐩𝐞𝐫 𝐩𝐢𝐞𝐜𝐞Flawlessly pan-seared till both sides are golden brown and crispy, the glutinous rice slices were added with dried shrimp, convoy, and Hunan ham for a savory and tempting aroma.-// 𝟏𝟎% 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 𝐂𝐡𝐚𝐫𝐠𝐞 🔝 //ʙs-ᴛᴀᴅ-ǫᴘᴡɪ-ᴡᴛs-sᴄɴ
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