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2-min walk from Exit A1, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station
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Telephone
59504503
Introduction
A restaurant that blends modern Chinese cuisine with traditional elements. The interior design pays homage to the 1940s, creating an elegant and relaxed atmosphere. Signature dishes include 35-year aged Shaoxing drunken flower crabs and golden sea urchin shrimp toast, providing surprising flavours.
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Opening Hours
Today
18:30 - 22:30
Mon - Sun
18:30 - 22:30
Above information is for reference only. Please check details with the restaurant.
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35年陳年花雕麻醉花甲王
35年陳年花雕麻醉花甲王
黃金海膽蝦多士
+25
Signature Dishes
新開的大班會館走懷舊風，裝潢帶老香港的感覺，每位套餐價錢是$688加10%服務費，主打高質粵菜。幾款菜色表現不錯，但也有進步空間35年陳年花雕麻醉花甲王 / 花甲無沙又夠肥美，酒香濃郁，完全入味，非常討好。黃金海膽蝦多士 / 創意十足，但層次太多，蝦多士上面加了蝦膠和炒蛋再配上海膽，整體吃起來不太協調，尤其是炒蛋和海膽的搭配稍顯突兀，也讓食用過程有點尷尬。「黃金」以為有咸蛋黃，跟想像有點落差涼拌酸辣龍鬚菜/好開胃，藤椒麻辣中帶酸，夠刺激，龍鬚菜本身清脆爽口，比較少見生拆新鮮蟹肉冬瓜蓉羮/湯羹夠滑，蟹肉新鮮，但調味稍重，掩蓋了蟹的鮮甜味大班茅台燒雞/份量安排有點混亂，兩人到七人都是半隻雞份量，加半隻要加五百多元，我們覺得倒不如直接多加一位也只是$700。雞皮脆香、肉質滑嫩，茅台的香氣加分不少，飲開茅台既我地都覺得不錯藤椒乳鴿花膠煲仔飯/有飯焦，乳鴿偏瘦，但花膠和藤椒的麻香濃郁。不過侍應在分好飯後才端上桌，導致飯變凍😅旺仔小饅頭雪花酥/甜品有點出其不意，用雪花酥做收尾稍嫌隨便，冇乜心思環境方面，餐廳燈光以紅色為主，氣氛懷舊但拍照效果一般。好在餐廳準備了白光補光燈，拍大合照時比較方便。不過對於喜歡影相的朋友來說，可能需要自備補光燈。冷氣充足，但茶水冇味，換了茶葉還是淡而無味。餐廳係懷舊氛圍和創意菜式上有心思，部分菜式值得一試，但整體體驗有提升空間，尤其在定價和細節上需更顧及食客的感受
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推開門走進復古高雅的環境之中，可以享受費盡心思的手工中菜！適合多人包場聚餐，包場更加免開瓶費可以暢飲用上35年陳年花雕釀製的花甲王鮮甜爽滑花雕味道醇厚；必試茅台燒雞肉質鮮嫩，雞味濃郁；清炒蕃薯葉只留下最嫩無渣的部分；藤椒乳鴿花膠煲仔飯夠多飯焦，乳鴿和花膠帶有藤椒的麻香夠惹味！➤ 35年陳年花雕麻醉花甲王Drunken Clams Aged With 35 Year Old Huadiao Wine & Sichuan Peppercorn Oil➤ 大班小炒王Tai Pan Stir-fried Squid and chinese chives with Dried Fish Skin➤ 椒鹽紫蘇葉配野生茶樹菇Deep Fried Wild Tea Tree Mushrooms and Shiso with Pepper Salt➤ 黃金海膽蝦多士Shrimp Toast with Hokkaido Uni and Scrambled Egg➤ 蛋白生煎龍躉配龍蝦汁 Egg White with Giant Grouper fish and Lobster Sauce ➤ 鮮魚酸湯浸自製蟹粉雲吞Hot and Sour Fish Soup with Crab Roe Wonton➤ 大班茅台燒雞Tai Pan Maotal Roasted Dry Aged Chicken➤ 心機菜之清炒蕃薯葉Spacial Fried Sweet Potato Leaves➤ 藤椒乳鴿花膠煲仔飯Pigeon & Fish Maw Clay Pot Rice with Fresh Green Sichuan Peppercorn➤ 桂花燕窩杏仁露Almond Soup with Dried Osmanthus Flower & Bird Nest𓈒𓏸𓐍
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