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Restaurant: The Chairman
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

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228
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究極難BOOK中菜😵亞洲五十大NO.1寶座😲人氣話題度最高嘅中菜🤩🫶🏻大班樓🫶🏻「時間只有這麼多,叫安歌會否比較傻」,無論人同食物,都係講求綠分,散聚有時,如果要講到香港邊一間中菜最令人懷以忘懷,係我心目上排名榜第一位嘅非大班樓莫屬,依稀記得2021年初訪大班樓已經榮獲亞洲五十大NO.1嘅寶座,已經全城熱話,一位難求,後來改變預約制度及識人好過識字系列先可以訂到晚餐位置後已經再無緣尋味!大班樓之後再拎埋米芝連一星,無論假日平日,午市晚市都已經訂無可訂,只能每幾個月留意官方IG開放預約時間,每次預約都好似搶演唱會飛落足心力先有機會訂到一席。為左應付龐大食客需求,佢地都由九如坊搬遷到新鋪,機緣巧合之下,終於有機會可以再次品嚐到香港中菜界傳奇熱門店,相信大家都驚期望度拉到好高,但實際食落不外如是,可以幫大家定下驚先,首先,大班樓雖然聲名顯赫,但係價錢對比其他星級米芝蓮中菜嚟講。係走性價比親民路線,無論午市晚市散叫套餐都相差不大,人均5-800位都已經可以捧腹離場。1.炭火第一刀叉燒4.8/5⭐️時不宜遲,前菜就係一道極之珍貴炭火第一刀叉燒,肥瘦適中不在話下,厚切叉燒嘅口感滿足兼夾且有住住些微炭
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究極難BOOK中菜😵
亞洲五十大NO.1寶座😲
人氣話題度最高嘅中菜🤩
🫶🏻大班樓🫶🏻

「時間只有這麼多,叫安歌會否比較傻」,無論人同食物,都係講求綠分,散聚有時,如果要講到香港邊一間中菜最令人懷以忘懷,係我心目上排名榜第一位嘅非大班樓莫屬,依稀記得2021年初訪大班樓已經榮獲亞洲五十大NO.1嘅寶座,已經全城熱話,一位難求,後來改變預約制度及識人好過識字系列先可以訂到晚餐位置後已經再無緣尋味!

大班樓之後再拎埋米芝連一星,無論假日平日,午市晚市都已經訂無可訂,只能每幾個月留意官方IG開放預約時間,每次預約都好似搶演唱會飛落足心力先有機會訂到一席。為左應付龐大食客需求,佢地都由九如坊搬遷到新鋪,機緣巧合之下,終於有機會可以再次品嚐到香港中菜界傳奇熱門店,相信大家都驚期望度拉到好高,但實際食落不外如是,可以幫大家定下驚先,首先,大班樓雖然聲名顯赫,但係價錢對比其他星級米芝蓮中菜嚟講。係走性價比親民路線,無論午市晚市散叫套餐都相差不大,人均5-800位都已經可以捧腹離場。

1.炭火第一刀叉燒
4.8/5⭐️
時不宜遲,前菜就係一道極之珍貴炭火第一刀叉燒,肥瘦適中不在話下,厚切叉燒嘅口感滿足兼夾且有住住些微炭燒焦脆,係一道非常滿足嘅前菜,唯一美中不足係每人只分配到一件,更需要提前預訂,唔係就無機會試到依道招牌之一嘅名物。

2.香酥七味羊肋骨
4.3/5⭐️
第二道嘅羊肋骨,非常香酥,建議大家分低儀態,直接用手,入口唔需要用力已經可以做骨肉分離嘅效果,我地食到齒甲留香,回味無窮。

3.海鹽蔥油貴紀雞
4.3/5⭐️
大量蔥油淋起貴紀雞上面嘅賣相已經令人食指大動,加上每件雞都非常嫩滑,不過對比上次到訪食過嘅另一招牌名物慢煮乾蔥煀滑雞(4.9/5⭐️)略嫌唔夠驚喜,好多時都聽到雞有雞味,魚有魚味依句廢話,但係依度嘅慢煮乾蔥煀滑雞真係做到雞有雞味依個名符其實嘅效果,令人一試難忘,係我係香港迄今為止食過最好味嘅雞。

4.脆皮百花雞
3.9/5⭐️
依道菜第一次到訪時告知需要預訂先有,今次第二次到訪當然提早預訂,佢其實並唔係普通嘅雞,簡單嚟講就係脆雞皮釀入蝦膠模彷返成雞件,都係心機功夫菜,難怪要提早預訂先可以品嚐,不過可能係今日叫左兩道雞,雞件脆皮但蝦膠唔太夠彈,依味反而略嫌無甚驚喜,不過不失,一次就算。

5.招牌雞油花雕蒸花蟹配陳村粉
4.3/5⭐️
大班樓依個招牌菜伴隨住亞洲五十大No.1之後就享負盛名,唔試佢依個招牌雞油花雕蒸花蟹,都唔好同人講嚟過大班樓,盛名之下,兩次到訪都有叫到依道名物,老實講,第一次到訪可能期望值太高,上菜擺盤非常吸晴奪目,打卡一流,懷住興奮心情當然即刻食之而後快,但入口一刻就發覺花雕酒味蓋過咗蟹同雞油嘅鮮味,令到索汁嘅陳村粉被酒味掩蓋,稍稍扣分,當然,蟹嘅質素好高,無乜挑剔。而第二次到訪,與友人閒談間都傾起上次食花雕蟹嘅經歷,細心嘅侍應都有聽到我地嘅討論,好貼心地幫我地同廚房溝通依個情況,而第二次到訪嘅雞油花雕雞果然正常水準發揮,無被酒味蓋過鮮味,依個菜式都仍然係每次到訪必點嘅。

6.蟹肉燸米飯
4.9/5⭐️
同樣算係半隱藏餐牌,只有出現係套餐,即場散叫係無得點嘅,但係可以提前預訂,經過咁多道精美餸菜嘅洗禮,我地都已經心滿意足,但估唔到,成餐飯嘅高潮,竟然係依盤蟹肉燸米飯,侍應提前捧上俾我地打卡同過目之後就幫我地平分,外表普通平凡嘅燸米飯,大家本身以為只係填飽肚嘅水準滋味,但係依碗燸米飯嘅蟹肉鮮甜同燸米飯融合得非常恰到好處,而且蟹肉份量多到每一啖飯都有蟹肉,令我地食完一碗之後即刻意猶未盡,急不及待添飯,為依餐星級尋味之旅劃上完美句號。

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總結:大班樓由2021年獲得亞洲五十大餐廳NO.1之後風頭一時無倆,及後更上一層樓奪得米芝蓮一星,餐廳格局並非走奢華路線,似係高級私房菜格局更多,依度唔似其他三星中菜咁無微不至,但餐廳食物水準同性價比相對之下更加係實而不華,令人記憶更加深刻,念念不忘,我亦都非常期待下次再訪!

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大班樓
中環九如坊18號地下(舊址)
中環威靈頓街198號The Wellington3樓
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#中環美食 #大班樓
#hkfood #hkfoodie #foodiehk #hkfoodblogger #hkfoodlover #hkfoodstagram #hkfoodporn #852eats #hkiger #食好西 #相機食先 #香港美食#星級尋味
====
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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
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2022-09-18 6327 views
今日上午第一輪與家人享受咗潮州午餐。到晚上就與表哥、表嫂來一個四人粵式中秋晚飯。大班樓聞名已久,總是未有機會品嘗,今晚表哥相約見面來個聚餐,當然求之不得啦👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻茘芋鴨盒望落去好似飲茶嘅茘角,原來裏面係粒粒鴨肉,芋皮十分鬆脆,芋肉入口溶化,香滑👍🏻咸檸檬蒸蟶子蟶子新鮮,粉絲放面加上數條咸檸檬絲,食落唔係鹽、豉油嘅鹹味,而係鹹檸檬絲嘅咸及蟶子嘅鮮味,特別。炭火厚切叉燒差不多有成寸厚,肥瘦,甜味適中,冧得嚟仲有咬口,好彩每人一件,冇得爭嘢食🤣🤣雞油花雕蒸花蟹配陳村粉賣相吸引,上枱已經聞到花雕香味。咁大隻花蟹,蟹鉗肉結實,陳村粉吸收哂D花雕酒,食完一碗粉就好似飲咗花雕酒😵‍💫😵‍💫刴椒鹹菜蒸龍躉頭配鮮蝦餃子同花雕蒸蟹一樣,上枱已經好矚目。推開刴椒鹹菜見到半個魚頭,好大,好大,好大⋯⋯師傅控制蒸魚嘅時間十分準成,雖然好厚肉,全部都係緊緊熟冇 over ,肉質非常嫩滑。餃子入口麻香撲入喉嚨,麻、香、辣、鮮味同時間在口腔散發。厚厚嘅龍躉皮十分彈牙及黏口,由此證明用料上乘及非常新鮮👍🏻👍🏻👍🏻👍🏻😋😋😋😋樟木煙燻鵝雖然有點乾身,但鵝味道濃郁,煙熏香氣撲鼻。魚湯腐皮浸時菜腐皮滑
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今日上午第一輪與家人享受咗潮州午餐。到晚上就與表哥、表嫂來一個四人粵式中秋晚飯。

大班樓聞名已久,總是未有機會品嘗,今晚表哥相約見面來個聚餐,當然求之不得啦👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

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茘芋鴨盒
望落去好似飲茶嘅茘角,原來裏面係粒粒鴨肉,芋皮十分鬆脆,芋肉入口溶化,香滑👍🏻


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咸檸檬蒸蟶子

蟶子新鮮,粉絲放面加上數條咸檸檬絲,食落唔係鹽、豉油嘅鹹味,而係鹹檸檬絲嘅咸及蟶子嘅鮮味,特別。


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炭火厚切叉燒

差不多有成寸厚,肥瘦,甜味適中,冧得嚟仲有咬口,好彩每人一件,冇得爭嘢食🤣🤣


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雞油花雕蒸花蟹配陳村粉

賣相吸引,上枱已經聞到花雕香味。
咁大隻花蟹,蟹鉗肉結實,陳村粉吸收哂D花雕酒,食完一碗粉就好似飲咗花雕酒😵‍💫😵‍💫


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刴椒鹹菜蒸龍躉頭配鮮蝦餃子

同花雕蒸蟹一樣,上枱已經好矚目。
推開刴椒鹹菜見到半個魚頭,好大,好大,好大⋯⋯師傅控制蒸魚嘅時間十分準成,雖然好厚肉,全部都係緊緊熟冇 over ,肉質非常嫩滑。

餃子入口麻香撲入喉嚨,麻、香、辣、鮮味同時間在口腔散發。厚厚嘅龍躉皮十分彈牙及黏口,由此證明用料上乘及非常新鮮👍🏻👍🏻👍🏻👍🏻😋😋😋😋

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樟木煙燻鵝

雖然有點乾身,但鵝味道濃郁,煙熏香氣撲鼻。


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魚湯腐皮浸時菜

腐皮滑,菜心份量唔多加上白果油炸鬼點綴


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蟹肉櫻花蝦糯米飯

半籠蟹肉拌糯米飯,蟹肉甜,糯米飯除了有臘味味道,配上蟹肉及櫻花蝦增添鮮味。



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杏仁茶+杞子雪糕

杏仁茶可以濃味多一點,但仍頗滑。
杞子只是點綴,但雪糕食唔到杞子味道。

(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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Date of Visit
2022-09-03
Dining Method
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Spending Per Head
$1200 (Dinner)
Level4
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2022-09-14 4397 views
絕對抵食過Omakase!!! 係度食咗成3個鐘,侍應每款都慢慢介紹,由材料烹調到食法都識背,好勁!唔怪得要book半年先食得,真誇張🤤本來無諗住去食,但突然見到有得book後日,就狗衝去😆食個lunch 都過千一個係貴,但見到母親大人食得咁開心咩都值!佢老人家咁岩呢個月生日,時間岩岩好💯最好食係佢個招牌蟹,真係啲汁加埋個粉皮超好食。侍應建議我除咗叫個餐再加個炒飯同雞,的確係超好食但我地跟本飽到食唔晒要打包,拎到返去做埋晚餐,掂💪🏻
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絕對抵食過Omakase!!! 係度食咗成3個鐘,侍應每款都慢慢介紹,由材料烹調到食法都識背,好勁!唔怪得要book半年先食得,真誇張🤤

本來無諗住去食,但突然見到有得book後日,就狗衝去😆食個lunch 都過千一個係貴,但見到母親大人食得咁開心咩都值!佢老人家咁岩呢個月生日,時間岩岩好💯

最好食係佢個招牌蟹,真係啲汁加埋個粉皮超好食。侍應建議我除咗叫個餐再加個炒飯同雞,的確係超好食但我地跟本飽到食唔晒要打包,拎到返去做埋晚餐,掂💪🏻
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DETAILED RATING
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2022-09-08 3609 views
#top50restaurantsinasia 大班樓 大班樓 The Chairman Restaurant要搬家啦⋯⋯thanks @natfu invites us臨別秋波,九如坊舊址食埋最後一餐。今晚食咗好多好野, #炸臭豆腐 配埋個 #秘製醬, 簡直絕配, 侍應叔叔仲好好人, 俾多碟我哋😅招牌菜 #花雕蟹陳村粉 必食, 花雕味夠濃, 花蟹爆肉, 陳村加埋秘製醬, 錦上添花。一定要介紹大家 #脆皮豬尾, 先慢煮滷豬尾再炸, 外皮脆得均勻, 對面滷到入味, 肥膏一啲都唔膩。一碟就係一隻豬尾😱 就咁冇左五隻豬!再來 #紅燒乳鴿 , 滷水再煙薰過乳鴿, 食落好香👍🏻#剁椒魚頭 啖啖骨膠原#蜂巢芋泥煙鴨盒 好味到板板聲,芋泥夠多,配埋鴨松,功夫菜!最後來個 #梅菜扣肉煲仔飯梅菜夠香, 扣肉唔膩,加埋飯焦,教我如何不吃它?老牌飯店, 侍應都是老手, 所以服務都好掂👍🏻要同舊店講bye bye 啦⋯⋯寄望新店book 到位啦! #hkig #hkfoodie #foodblogger #hkfoodblogger #foodporn #michelinguide #hkrestaurant
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#top50restaurantsinasia
大班樓 大班樓 The Chairman Restaurant
要搬家啦⋯⋯
thanks @natfu invites us
臨別秋波,九如坊舊址食埋最後一餐。
今晚食咗好多好野,
#炸臭豆腐 配埋個 #秘製醬, 簡直絕配, 侍應叔叔仲好好人, 俾多碟我哋😅
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招牌菜 #花雕蟹陳村粉 必食, 花雕味夠濃, 花蟹爆肉, 陳村加埋秘製醬, 錦上添花。
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一定要介紹大家 #脆皮豬尾, 先慢煮滷豬尾再炸, 外皮脆得均勻, 對面滷到入味, 肥膏一啲都唔膩。一碟就係一隻豬尾😱 就咁冇左五隻豬!
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再來 #紅燒乳鴿 , 滷水再煙薰過乳鴿, 食落好香👍🏻
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#剁椒魚頭 啖啖骨膠原
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#蜂巢芋泥煙鴨盒 好味到板板聲,芋泥夠多,配埋鴨松,功夫菜!
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最後來個 #梅菜扣肉煲仔飯
梅菜夠香, 扣肉唔膩,加埋飯焦,教我如何不吃它?
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老牌飯店, 侍應都是老手, 所以服務都好掂👍🏻
要同舊店講bye bye 啦⋯⋯
寄望新店book 到位啦!
#hkig #hkfoodie #foodblogger #hkfoodblogger #foodporn #michelinguide #hkrestaurant #tophongkongrestaurants
📸 by @natfu
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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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Level1
2
0
2022-09-06 2571 views
大班樓難book位就係人都知難得有朋友book到位即刻過嚟試吓佢啲嘢食一行六個人到約定時間就可以即刻入座唔駛等好耐!不過餐廳位置有啲偏遠所以地鐵站行過去要多少少時間但為咗呢一餐幾遠都照行入到去即刻揀佢哋最出名嘅嘢食花雕蟹肉陳村粉真係冇得輸有濃濃嘅酒香味陳村粉吸晒湯汁嘅精華真係好好食~臭豆腐都係必食外層炸到好酥脆叉燒肥瘦適中而且又有焦香味🤤本身以為米芝蓮餐廳一定會勁貴點知價錢都okCp 值真係好高🎉
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大班樓難book位就係人都知
難得有朋友book到位
即刻過嚟試吓佢啲嘢食
一行六個人到約定時間
就可以即刻入座
唔駛等好耐!
不過餐廳位置有啲偏遠
所以地鐵站行過去要多少少時間
但為咗呢一餐
幾遠都照行

入到去即刻揀佢哋最出名嘅嘢食
花雕蟹肉陳村粉真係冇得輸
有濃濃嘅酒香味
陳村粉吸晒湯汁嘅精華
真係好好食~
臭豆腐都係必食
外層炸到好酥脆
叉燒肥瘦適中
而且又有焦香味🤤

本身以為米芝蓮餐廳一定會勁貴
點知價錢都ok
Cp 值真係好高🎉



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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
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104
0
某天剛好在他們社交平台上看到最新一輪訂位時間,便立即和朋友約好時間一起到這家預約困難店試一下他們的招牌菜😍 🦑凍滷水花椒小吊筒 $188 (要先預訂) 滷水配上花椒八角的麻香為味蕾帶上恰到好處的衝擊,是開胃菜的絕佳之選🫰🏻🐟 大班樓鹹魚臭豆腐 $138🌟平時甚少食臭豆腐,但這𥚃的臭豆腐外脆內軟,酥脆可口,鹹魚香氣和辣醬配搭得宜,惹味非常😚🦀雞油花雕蒸花蟹配陳村粉 $1500 (時價)🌟鮮甜的大花蟹肉配上花雕、雞油和蜆汁可說是天作之合,再加上滑溜的陳村粉掛汁一流,難怪是每枱必點的招牌菜 😋🦐魚米湯煮大花蝦球配椒鹽蝦頭 $158/每隻花竹蝦球爽脆彈牙,綿密的魚米湯就如粥底一樣,再配上酥炸蝦頭,口感味蕾層次十足,也值得一試👌🏼🍋 二十年咸檸檬蒸蟶子 $138/每隻 (要先預訂)🌟蟶子份量十足,爽口鮮甜,而咸檸檬的咸香更能帶出蟶子的鮮味🙌🏼🐓 慢煮乾蔥煀滑雞 $250/半隻慢煮過的雞肉尤其嫩滑,配上香口的青蔥和乾蔥,是另一水準之作👍🏻💬性價比高的一餐,完全體會到大班樓實而不華但在食物菜式方面不斷創新和精益求精的精神❤️‍🔥雖然現在午市亦只提供套餐,但亦希望能有機會在他們裝修後再光顧😎😎📍: 大班
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某天剛好在他們社交平台上看到最新一輪訂位時間,便立即和朋友約好時間一起到這家預約困難店試一下他們的招牌菜😍


[頭盤]
🦑凍滷水花椒小吊筒 $188 (要先預訂)
滷水配上花椒八角的麻香為味蕾帶上恰到好處的衝擊,是開胃菜的絕佳之選🫰🏻
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🐟 大班樓鹹魚臭豆腐 $138🌟
平時甚少食臭豆腐,但這𥚃的臭豆腐外脆內軟,酥脆可口,鹹魚香氣和辣醬配搭得宜,惹味非常😚
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[主菜]
🦀雞油花雕蒸花蟹配陳村粉 $1500 (時價)🌟
鮮甜的大花蟹肉配上花雕、雞油和蜆汁可說是天作之合,再加上滑溜的陳村粉掛汁一流,難怪是每枱必點的招牌菜 😋
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🦐魚米湯煮大花蝦球配椒鹽蝦頭 $158/每隻
花竹蝦球爽脆彈牙,綿密的魚米湯就如粥底一樣,再配上酥炸蝦頭,口感味蕾層次十足,也值得一試👌🏼
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🍋 二十年咸檸檬蒸蟶子 $138/每隻 (要先預訂)🌟
蟶子份量十足,爽口鮮甜,而咸檸檬的咸香更能帶出蟶子的鮮味🙌🏼
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🐓 慢煮乾蔥煀滑雞 $250/半隻
慢煮過的雞肉尤其嫩滑,配上香口的青蔥和乾蔥,是另一水準之作👍🏻
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💬性價比高的一餐,完全體會到大班樓實而不華但在食物菜式方面不斷創新和精益求精的精神❤️‍🔥雖然現在午市亦只提供套餐,但亦希望能有機會在他們裝修後再光顧😎😎


📍: 大班樓 - Sheung Wan, HK
💰: HK$800pp
🎖: ⭐️⭐️⭐️⭐️⭐️ (5/5) 


(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
Spending Per Head
$800 (Lunch)
Recommended Dishes
  • 雞油花雕蒸花蟹配陳村粉
  • 凍鹵水花椒小吊桶
  • 慢煮乾蔥煀滑雞
Level2
14
0
😋 Have heard many good reviews and compliments about this place for many years but it’s only my first time coming here. My experience made me understand why it deserves a Michelin Star, because there is thought, creativity, art and precision on how the dishes are cooked, designed and flavoured..🦑 The Sichuan peppercorn squid appetizer was so tangy and unique in flavour. It also had enough “ma” flavour but not overwhelmed 👍.🧱 I’m not a fan of smelly tofu, but the one here is very good, whereby th
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😋 Have heard many good reviews and compliments about this place for many years but it’s only my first time coming here. My experience made me understand why it deserves a Michelin Star, because there is thought, creativity, art and precision on how the dishes are cooked, designed and flavoured.
.
🦑 The Sichuan peppercorn squid appetizer was so tangy and unique in flavour. It also had enough “ma” flavour but not overwhelmed 👍
.
🧱 I’m not a fan of smelly tofu, but the one here is very good, whereby the tofu is blended and mixed in with salty fish and parsley etc. The sauce that went with it was a twist from the conventional.
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🍲 One of my favourite dishes was the small soup, which was a fish soup base congee topped with a specific type of crab cream with slices of slick fresh geoducks. The rice from the congee soup is sieved out, leaving a very smooth broth. The geoduck is so naturally sweet. Absolutely phenomenal!
.
🍳 The tiny cha siu rice with fried egg 🍳 is also amazing. The cha siu is tasty, yet silky smooth and tender. Impressed!
.
🦀 Their signature Hua Diao Chicken Fat steamed Crab is obviously a must try. Evidently good quality Hua Diao wine was used and the flavour was overall lovely. Unfortunately the Chencun rice sheets that night was not smooth and fresh enough. A slight let down.
.
🐓 Chicken wasn’t that great so not going into detail. 🥩 Beef brisket was nice, the beef was fresh and tender and the soup was strong in delicious turnip flavour, very well done!
.
🐠 The Giant grouper head was fresh and scrumptious and that Sichuan chilli oil managed to cover any fishy flavour. 🍚 Ended with a threadfin claypot rice, very creative and feels Macanese and Japanese more than Chinese, surely worths a try!
.
🍦 I also loved my ice cream that was so strong in milk/cream flavour!
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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
2022-08-18
Dining Method
Dine In
Spending Per Head
$1300 (Dinner)
Level4
148
0
機緣巧合下book到大班樓, 等咗幾個月之後有得食, 同大家分享呢間世界50強兼米芝蓮星級中菜凍鹵水花椒小吊桶 - 鹵水入味, 花椒恰道好處調味更加醒胃咸檸蒸蟶子 - 咸檸突出蟶子一班兩食胡椒炒班球 - 師傅控火功夫一流, 用胡椒炒到外皮香口, 內裡仍然滿滿肉汁鮮嫩陳皮咸肉蒸頭腩 - 陳皮非常香, 大大減低魚腥味, 頭腩鮮滑就不用多講煙燻馬友魚 - 出色嘅煙燻, 魚味香濃, 如果係煲仔飯底應該會更加放大魚香雞油花雕蒸花蟹配陳村粉 - 鎮店之寶, 基本上每檯都會叫, 陳村粉吸哂雞油同花蟹精華一蝦兩食蝦子炒大花蝦球 - 蝦子更加提鮮蝦球, 下層花籃用米粉炸, 新式中菜已經少見椒鹽蝦頭 - 物盡其用, 香脆下酒菜香酥七味羊肋骨 - 羊肉fans一定要叫, 肉同脂肪一層層分佈, 經九層塔香炸後更加惹味魚湯腐皮浸時菜 - 足料魚湯, 唯獨如果唔係用小白菜更佳三蝦炒飯: 鮮蝦、蝦乾、蝦膏 - 粒粒分明, 但蝦乾偏硬有D失色食埋甜品, 完美為今次星級中菜寫上句號未知裝修後菜單會否改變, 有緣再訪
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機緣巧合下book到大班樓, 等咗幾個月之後有得食, 同大家分享呢間世界50強兼米芝蓮星級中菜
凍鹵水花椒小吊桶 - 鹵水入味, 花椒恰道好處調味更加醒胃
凍鹵水花椒小吊桶
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咸檸蒸蟶子 - 咸檸突出蟶子
咸檸蒸蟶子
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一班兩食
胡椒炒班球 - 師傅控火功夫一流, 用胡椒炒到外皮香口, 內裡仍然滿滿肉汁鮮嫩
陳皮咸肉蒸頭腩 - 陳皮非常香, 大大減低魚腥味, 頭腩鮮滑就不用多講
胡椒炒班球
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陳皮咸肉蒸頭腩
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煙燻馬友魚 - 出色嘅煙燻, 魚味香濃, 如果係煲仔飯底應該會更加放大魚香
煙燻馬友魚
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雞油花雕蒸花蟹配陳村粉 - 鎮店之寶, 基本上每檯都會叫, 陳村粉吸哂雞油同花蟹精華
雞油花雕蒸花蟹配陳村粉
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一蝦兩食
蝦子炒大花蝦球 - 蝦子更加提鮮蝦球, 下層花籃用米粉炸, 新式中菜已經少見
椒鹽蝦頭 - 物盡其用, 香脆下酒菜
蝦子炒大花蝦球 椒鹽蝦頭
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香酥七味羊肋骨 - 羊肉fans一定要叫, 肉同脂肪一層層分佈, 經九層塔香炸後更加惹味
香酥七味羊肋骨
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魚湯腐皮浸時菜 - 足料魚湯, 唯獨如果唔係用小白菜更佳
魚湯腐皮浸時菜
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三蝦炒飯: 鮮蝦、蝦乾、蝦膏 - 粒粒分明, 但蝦乾偏硬有D失色
三蝦炒飯
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食埋甜品, 完美為今次星級中菜寫上句號
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蛋白杏仁茶
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未知裝修後菜單會否改變, 有緣再訪
(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
Spending Per Head
$1000
Recommended Dishes
凍鹵水花椒小吊桶
咸檸蒸蟶子
胡椒炒班球
陳皮咸肉蒸頭腩
煙燻馬友魚
雞油花雕蒸花蟹配陳村粉
蝦子炒大花蝦球 椒鹽蝦頭
香酥七味羊肋骨
Level4
有人問過我,邊間餐廳食過100次依然想再去,我可以無須考慮,即刻同你講,一定係大班樓。由大班樓開業食到此時此刻,菜色驚喜不絕,由奪星到步上世界50強 ,證明了與時並進的心態,是進步的源動力。不單止今年榮獲世界50強的24位,加上限聚下,每檯不過8人,更加是一位難求,所以對上一次遇上10號風球,依然是全院滿座,無人甩底。今次飯局源於幾個月前,餐廳慘遭判罸14日內只能營業至6點,店方從善如流,把booking推遲至8月,已是逼於無奈。畢竟已光顧多年,寫菜單是駕輕就熟,當然全是自己想食的。九層塔甜醋醃漬小番茄Cherry Tomatoes Pickled in Basil Reduction清涼冰凍,酸酸甜甜好開胃,最啱近日熱熱地天氣。廿年鹹檸檬金銀蒜蒸蟶子Razor Clam Steamed with Aged Lemon andGarlic又係個人必食菜色之一,鹹檸檬份量啱啱好,吊出了鮮味,而蟶子用料新鮮,咬落爽甜,尤其是置面的粉絲蘸滿了香氣,非常惹味。叉燒煎蛋飯Steamed Rice with Fatty Char Siu and FriedEgg叉燒鬆軟有嚼口,而且蜜味適中,加上半
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有人問過我,邊間餐廳食過100次依然想再去,我可以無須考慮,即刻同你講,一定係大班樓。





由大班樓開業食到此時此刻,菜色驚喜不絕,由奪星到步上世界50強 ,證明了與時並進的心態,是進步的源動力。
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不單止今年榮獲世界50強的24位,加上限聚下,每檯不過8人,更加是一位難求,所以對上一次遇上10號風球,依然是全院滿座,無人甩底。

今次飯局源於幾個月前,餐廳慘遭判罸14日內只能營業至6點,店方從善如流,把booking推遲至8月,已是逼於無奈。
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畢竟已光顧多年,寫菜單是駕輕就熟,當然全是自己想食的。
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九層塔甜醋醃漬小番茄

Cherry Tomatoes Pickled in Basil Reduction

清涼冰凍,酸酸甜甜好開胃,最啱近日熱熱地天氣。
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廿年鹹檸檬金銀蒜蒸蟶子

Razor Clam Steamed with Aged Lemon and
Garlic

又係個人必食菜色之一,鹹檸檬份量啱啱好,吊出了鮮味,而蟶子用料新鮮,咬落爽甜,尤其是置面的粉絲蘸滿了香氣,非常惹味。
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叉燒煎蛋飯

Steamed Rice with Fatty Char Siu and Fried
Egg

叉燒鬆軟有嚼口,而且蜜味適中,加上半熟雞蛋仲要燶邊,食之時戳破蛋黃,混和飯粒,好味到癲。
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金錢蟹肉香菇盒

Deep Fried Crab Meat and Mushrooms
Dumplings

雖然邪惡,但外層炸至脆卜卜,內裡的蟹肉又重手,配酒一流。
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麻辣雞雜臭豆腐窩

Fermented Bean Curd and Chicken Gizzard
with Szechuan Chili Port

原先版本應該係羊雜,點知有一次羊雜沽清,轉上油份更香的雞雜,自是另一番風味,最可惜係欠了雞紅。

臭豆腐同榴槤一樣,並非個個受得了,但自己就好鍾意食,所以但凡跟我去大班樓食飯,對唔住,必定有呢道菜,尤其是臭豆腐加入了馬碲、芫荽及肉末,口感更佳,想重口味一點?得,來一杯炸臭豆腐,直接抽擊你的味蕾,包保滿足到你。
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蟛蜞膏魚米湯煮琵琶蝦

Slippers Lobsters Poached in Rice Broth and
Shrimp Oil

蟛蜞其實係細細隻河蟹,只有拇指大小,三兩肉都無,更何況係蟹膏?

最初版本係蟛蜞膏配冬瓜及柚皮,食落口感較清新,但魚米湯鮮甜滑溜,而琵琶蝦以slow cook 處理,質感爽滑,嫩到一個點,置底放上少許波菜,軟稔可口,可以說是大班樓眾多獨有的菜色之一。
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雞油花雕蒸大花蟹配陳村粉

Steamed Fresh Flowery Crab with Aged Shao
Xing Wine, & Flat Rice Noodles

話係大班樓超級名物相信無人有異議,大花蟹係越來越貴,所以有得食好食,加上蜆汁分兩次蒸,熟度恰到好處,雞油、蜆汁及花雕的結合,真是天衣無縫,而滑溜的陳村粉蘸滿了蟹汁,又係令人食過不停,但自己反而建議另加碗白飯撈汁,因為大班樓白飯係搵專人調配比例,有雞油及花雕的加持,又係好食到無朋友。
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剁椒龍躉頭配水餃

Steamed Grouper Head Steamed with
Fermented Chili and Lard (with Dumplings)

同行 J 強烈要求的菜色,龍躉頭刻意碎上,因為魚味會更突出,刴椒是一貫大班樓的風格,全是homemade,甜辣度玩得出神入化,隨心所欲,辣之中又惹味,配以中式水餃又真係別出心裁,心諗單係個刴椒汁又係可以撈碟麵。
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梅菜蒸菜心

Steamed Seasonal Vegetables with Pickled
Chinese Vegetables

重口味之後,當然係菜蔬時間,菜心事先將頭尾位削去,只留中段最嫩綠的位置,入口清甜。
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櫻花蝦蟹肉糯米飯

Crab Meat and Sakura Shrimps Sticky Rice

單尾是櫻女蝦蟹肉糯米飯,蟹肉是下得重手,而櫻花蝦的香氣不單止錦上添花,更令糯米飯更添嚼口,煙煙韌韌的口感實在太正啦!

甜品三味

Desserts Trio

本身是杏仁茶、綠豆餅及凍糕,但在坐女士想食杞子雪糕,於是將凍糕改為雪糕。
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雪白的杏仁茶依然是芳香馥郁,甜度合宜;綠豆糕甜美可口,坊間又少機會食到,至於杞子雪糕,當然係大家心目中最佳壓軸甜品

就算在疫情放緩下,大班樓依然是一位難求,下一次再食,又不知要等幾多個月。


(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2022-07-28 1519 views
要講大班樓嘅招牌菜,或者必叫嘅菜式,就當然係花雕雞油蒸花蟹配陳村粉。🦀/當這一道萬眾期待嘅菜式放低嘅時候,大家都會表現得非常興奮,🤤花雕和雞油嘅香氣充滿着整個空間,花蟹食落非常鮮甜,肉質結實,係新鮮嘅貨式,加上花雕和雞油汁嘅味道,配合得非常好,😍一啖蟹肉配上一啖陳村粉,簡直係最高嘅享受,所以每次嚟都必定要叫!🫶🏻/除左花雕雞油蒸花蟹配陳村粉之外🦀,其實仲有好多必食嘅菜式。/📍必食1: 炭火第一刀叉燒🐽要預早留定,去到叫起先至即燒,軟稔有炭香👍🏻/📍必食2: 大班樓鹹魚臭豆腐🐟平時唔食臭豆腐嘅我都一試難忘,外脆內軟的豆腐配上自家調製嘅辣醬,同埋海鮮醬,勁夾😻/📍必食3: 蜂巢芋泥煙鴨盒🦆功夫菜之一,以前酒樓食到嘅都係芋泥多 餡料少,但依度係薄薄嘅芋泥,包住好多鴨肉同配料,非常考功夫。/👍🏻其他嘅菜式都好食,不過如果人少去食要精選嘅話,我會推介花雕雞油蒸花蟹同以上三款。👍🏻/📌椒鹽鮮魷 - 正常水準📌龍井菊花煙燻乳鴿 - 入口有煙熏味,幾特別📌慢煮乾蔥煀滑雞 - 乾蔥經煮製過非常入味,加埋雞食好好食,依個其實都幾推介😜📌薑蔥粉絲蝦煲 - 略嫌比較普通,蝦同粉絲味道分開,蝦味落唔到粉絲度,有
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要講大班樓嘅招牌菜,或者必叫嘅菜式,就當然係花雕雞油蒸花蟹配陳村粉。🦀
/
當這一道萬眾期待嘅菜式放低嘅時候,大家都會表現得非常興奮,🤤花雕和雞油嘅香氣充滿着整個空間,花蟹食落非常鮮甜,肉質結實,係新鮮嘅貨式,加上花雕和雞油汁嘅味道,配合得非常好,😍一啖蟹肉配上一啖陳村粉,簡直係最高嘅享受,所以每次嚟都必定要叫!🫶🏻
/
除左花雕雞油蒸花蟹配陳村粉之外🦀,其實仲有好多必食嘅菜式。
/
📍必食1: 炭火第一刀叉燒🐽
要預早留定,去到叫起先至即燒,軟稔有炭香👍🏻
/
📍必食2: 大班樓鹹魚臭豆腐🐟
平時唔食臭豆腐嘅我都一試難忘,外脆內軟的豆腐配上自家調製嘅辣醬,同埋海鮮醬,勁夾😻
/
📍必食3: 蜂巢芋泥煙鴨盒🦆
功夫菜之一,以前酒樓食到嘅都係芋泥多 餡料少,但依度係薄薄嘅芋泥,包住好多鴨肉同配料,非常考功夫。
/
👍🏻其他嘅菜式都好食,不過如果人少去食要精選嘅話,我會推介花雕雞油蒸花蟹同以上三款。👍🏻
/
📌椒鹽鮮魷 - 正常水準
📌龍井菊花煙燻乳鴿 - 入口有煙熏味,幾特別
📌慢煮乾蔥煀滑雞 - 乾蔥經煮製過非常入味,加埋雞食好好食,依個其實都幾推介😜
📌薑蔥粉絲蝦煲 - 略嫌比較普通,蝦同粉絲味道分開,蝦味落唔到粉絲度,有d可惜。
/
建議大家如果可以預約到的話,可以預約午餐,行政午餐四道菜都係三百幾蚊😻,以呢一個水平嘅餐廳係好抵食,雖然款式冇晚餐散叫咁多,但都係一些精選熱賣嘅款式,就好似蒸花蟹咁,如果叫行政午餐,也可以加錢要這一道菜。 💓💓
花雕雞油花蟹陳村粉
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花雕雞油花蟹陳村粉
Level4
128
0
2022-07-21 1035 views
Call me a foodie noob but I just had my first Chairman visit, and it was great to finally be able to tick it off my list, especially the opportunity to experience after all the international recognition they recieved.First dish was an adventurous dish for me bacuse it was xo sauce flowers snails, adventurous for me in both the spiciness and the snail part. The lamb char siu was great, I love lamb and the gamey fragrance which was charred to perfection, and it was cute hwo they arranged the diffe
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Call me a foodie noob but I just had my first Chairman visit, and it was great to finally be able to tick it off my list, especially the opportunity to experience after all the international recognition they recieved.
First dish was an adventurous dish for me bacuse it was xo sauce flowers snails, adventurous for me in both the spiciness and the snail part. The lamb char siu was great, I love lamb and the gamey fragrance which was charred to perfection, and it was cute hwo they arranged the different herbs and condiments around the meat for you to make your own bao/wrap. The Smoked duck and crispy taro cake was very decent, with a fluffy yet crispy shell, the best kind of taro puffs.
We also had a plateful of Steamed yellow croakers with aged lemon and fermented black bean sauce, and we each got one. It did get a bit bony so gotta be careful with it. Another seafood dish was the Pepper Crab, which made for a very photogenic item and a handsy meal.
Cover photo is the aesthetic Andy's clay pot rice, scroll to see the crazy sheet of rice crisp which is the bottom 'faan jiu'. We usually pour hot water into our claypot and break off the crispy bits. Here, they broke off the whole sheet into separate bits and served it with the prawn congee. It was a bit too hard for me cuz I have weak teeth hahaha but that might also be because I didn't soak it in the congee.
My god, that congee. Bliss. Pure bliss. Loved it so much. It was like a reallly thick soup, first time I had a congee like that, but it was so good. The drizzle of prawn oil tied everything together, and the crispy prawn head om the side was so bomb. I had the prawn head whole, and gobbledbup my friend's portion too hahahah
We also had the Camphor wood 7 spiced goose, which had the meat falling off the bones with a single touch, a generous portion of sweet pea sprout, and wrapped up the meal with a dessert platter.
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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
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6
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2022-07-17 1132 views
為何深夜總是餓#米芝連餐廳 探店again 吃過#大班樓 幾次原來都沒有放出來.雞油花雕蒸花蟹配陳村粉 $時價(不記得)一開始係衝着這道菜去的只能說 適合打卡 味道還好我會預期很重花雕味 陳村粉吸收日月精華 然後每一口都是酒味那種沒想到陳村粉沒味道 花蟹本來就沒甚麼肉所以試過就算了.話梅肉桂糖醋排骨 88/支咬下去「啖啖肉」排骨肉質肥瘦相間瘦肉中夾着一小層肥肉加上表面的糖醋醬 剛好能減低肥膩感.蟹肉糯米飯 $忘記這個糯米飯是極品糯米飯粒粒分明當咀嚼的時候 糯米飯會在齒間「彈下彈下」充滿彈性每粒飯都被荷葉和蟹肉的味道包圍說完又要流口水了.龍井菊花燻乳鴿 $178/隻雖然比市面上的乳鴿貴上不少但是肉汁滿滿 肉質嫩滑.蜂巢芋泥煙鴨盒 $78/件這個蜂巢是往嘴裏一放就會碎開加上芋泥 一脆 一軟而且不會太膩.炭火叉燒 $不便宜/件醃制得很入味 旁邊烤得焦焦的我忘了是不是要預定.魚湯腐皮浸時菜 $188沒甚麼特別吧.杞子雪糕是牛奶和杞子的味道第一次吃杞子雪糕安慰自己 其實在養身.總而言之這家是名符其實的米芝連 .大班樓 (中環)中環九如坊18號地下.
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為何深夜總是餓
#米芝連餐廳 探店again
吃過#大班樓 幾次
原來都沒有放出來
.
雞油花雕蒸花蟹配陳村粉 $時價(不記得)
一開始係衝着這道菜去的
只能說 適合打卡 味道還好
我會預期很重花雕味
陳村粉吸收日月精華 然後每一口都是酒味那種
沒想到陳村粉沒味道
花蟹本來就沒甚麼肉
所以試過就算了
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話梅肉桂糖醋排骨 88/支
咬下去「啖啖肉」
排骨肉質肥瘦相間
瘦肉中夾着一小層肥肉
加上表面的糖醋醬
剛好能減低肥膩感
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蟹肉糯米飯 $忘記
這個糯米飯是極品
糯米飯粒粒分明
當咀嚼的時候 糯米飯會在齒間「彈下彈下」
充滿彈性
每粒飯都被荷葉和蟹肉的味道包圍
說完又要流口水了
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.

龍井菊花燻乳鴿 $178/隻
雖然比市面上的乳鴿貴上不少
但是肉汁滿滿 肉質嫩滑
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蜂巢芋泥煙鴨盒 $78/件
這個蜂巢是往嘴裏一放
就會碎開
加上芋泥 一脆 一軟
而且不會太膩
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炭火叉燒 $不便宜/件
醃制得很入味
旁邊烤得焦焦的
我忘了是不是要預定
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魚湯腐皮浸時菜 $188
沒甚麼特別吧
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杞子雪糕
是牛奶和杞子的味道
第一次吃杞子雪糕
安慰自己 其實在養身
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.
總而言之
這家是名符其實的米芝連
.
大班樓 (中環)
中環九如坊18號地下
.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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等了多個月朋友終於訂到位,在他們裝修之前會是一定要試一下a la crate. 覺得他們的前菜臭豆腐,金錢蟹肉香菇盒,蜂巢芋泥煙鴨盒比較出色然後就是那個慢煮乾蔥滑雞。環境比想像中狹窄和殘舊係時候要裝修一下
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等了多個月朋友終於訂到位,在他們裝修之前會是一定要試一下a la crate. 覺得他們的前菜臭豆腐,金錢蟹肉香菇盒,蜂巢芋泥煙鴨盒比較出色然後就是那個慢煮乾蔥滑雞。環境比想像中狹窄和殘舊係時候要裝修一下

凍滷水花椒小吊桶
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臭豆腐
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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
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Date of Visit
2022-07-01
Dining Method
Dine In
Spending Per Head
$780 (Lunch)
Recommended Dishes
凍滷水花椒小吊桶
臭豆腐
Level4
252
0
2022-06-26 1082 views
被獲選為米芝蓮一星餐廳,亞洲50最佳餐廳既大班樓,想試左好耐,要食就要Mark定日子係佢既Website 預早book位。-🦑鹵水吊桶 $240 🌟有少少花椒八角味,再帶有少少鹵水汁,幾入味🥠酥炸蟹肉香菇盒 $78@1 🌟好豐富足料,有層次感,配甜酸醬唔錯!🐤芋泥鴨盒 $78@1 🌟鴨盒有蓮藕、西芹、竹筍粒做餡料,同時食到芋泥味,好味!🦀雞油花雕蒸花蟹 時價 🌟花蟹落左花雕酒,酒香與蟹肉鮮味混為一體,肉質鮮甜,蟹肉夠多,用蟹汁加蟹肉撈埋陳村粉一齊食好好味😋🍗話梅肉桂糖醋排骨 $352 外脆內軟,但話梅味不夠出,無乜特別🥬魚湯浸菜心 $188魚湯鮮甜,還好😂三蝦炒飯 $218蝦膏、鮮蝦、蝦乾一齊炒飯,係幾粒粒分明,但係呢個都冇乜特別😂桂花杞子雪糕 $48 🌟哩個好味,出面好少食到,平時唔鍾意食杞子但加埋落去雪糕食又真係特別💓Ummm食完係覺得都唔錯,可以去試吓但又未至於必食😂😂
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被獲選為米芝蓮一星餐廳,亞洲50最佳餐廳既大班樓,想試左好耐,要食就要Mark定日子係佢既Website 預早book位。
-

🦑鹵水吊桶 $240 🌟
有少少花椒八角味,再帶有少少鹵水汁,幾入味
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🥠酥炸蟹肉香菇盒 $78@1 🌟
好豐富足料,有層次感,配甜酸醬唔錯!

🐤芋泥鴨盒 $78@1 🌟
鴨盒有蓮藕、西芹、竹筍粒做餡料,同時食到芋泥味,好味!
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🦀雞油花雕蒸花蟹 時價 🌟
花蟹落左花雕酒,酒香與蟹肉鮮味混為一體,肉質鮮甜,蟹肉夠多,用蟹汁加蟹肉撈埋陳村粉一齊食好好味😋
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🍗話梅肉桂糖醋排骨 $352
外脆內軟,但話梅味不夠出,無乜特別
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🥬魚湯浸菜心 $188
魚湯鮮甜,還好😂
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三蝦炒飯 $218
蝦膏、鮮蝦、蝦乾一齊炒飯,係幾粒粒分明,但係呢個都冇乜特別😂
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桂花杞子雪糕 $48 🌟
哩個好味,出面好少食到,平時唔鍾意食杞子但加埋落去雪糕食又真係特別💓
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Ummm食完係覺得都唔錯,可以去試吓但又未至於必食😂😂
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Recommended Dishes
  • 雞油花雕蒸花蟹配陳村粉
  • 桂花杞子雪糕
Level4
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2022-06-24 1046 views
Big shout out to my frd who gave me the booking🥳🤩 i bet u guys all know that this is one of the world’s best 50 resto! as well as best 2 in asia!🏆-👉🏻剁椒蒸頭腩加水餃 Steamed fish with Salted Chilli👉🏻扣肉煲仔飯👉🏻蜂巢芋泥煙鴨盒兩件起Crispy Taro Cake with Smoked Duck - Minimum 2 pcs 💲78 each👉🏻凍卤水花椒小吊桶限量 Baby Squid in Cold Soya Marinate and Szechuan Pepper - Limited 💲188👉🏻話梅肉桂糖醋排骨 两支起 Braised Spare Ribs with Preserved Plums in Caramelized Black Vinegar - Minimum 2 pcs💲88 each👉🏻粥底象拔蚌-煲仔飯is quite divine! Tgt with the succul
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Big shout out to my frd who gave me the booking🥳🤩 i bet u guys all know that this is one of the world’s best 50 resto! as well as best 2 in asia!🏆
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👉🏻剁椒蒸頭腩加水餃 Steamed fish with Salted Chilli
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👉🏻扣肉煲仔飯
26 views
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13 views
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20 views
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10 views
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👉🏻蜂巢芋泥煙鴨盒兩件起
Crispy Taro Cake with Smoked Duck - Minimum 2 pcs 💲78 each
12 views
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17 views
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👉🏻凍卤水花椒小吊桶限量 Baby Squid in Cold Soya Marinate and Szechuan Pepper - Limited 💲188
21 views
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👉🏻話梅肉桂糖醋排骨 两支起 Braised Spare Ribs with Preserved Plums in Caramelized Black Vinegar - Minimum 2 pcs💲88 each
11 views
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👉🏻粥底象拔蚌
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煲仔飯is quite divine! Tgt with the succulent pork belly and crispy 飯焦 is really mind blown🙈 chilli steam fish is super rich in collagen😋 but my favorite dish is the geoduck served with a creamy congee🥰
rating: 9/10
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大班樓 The Chairman (Central)
📍18 Kau U Fong Central, Hong Kong
🔗#7eating中式#7eating港式#7eating中環
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
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Hygiene
Value
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Dine In