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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

Level3
31
0
2021-10-20 1979 views
大班樓 The chairman早一個月前已經要訂定嘅餐廳,因為夾唔到時間,所以最後我都係食晏晝。如果有興趣記得有啲菜式係需要預訂啊🗒🦀花雕雞油蒸花蟹一向我都麻麻地酒類煮嘅野食,但係呢個花雕好濃,雞油好香,沾咗汁嘅陳村確係會另人食完一條又一條嘅😋🐷話梅肉桂糖醋排骨待應好細心幫我地安排一人一條,炸漿好薄但炸得好脆而不油膩,糖醋甜酸度都適中,好均勻咁掛喺排骨上面,盡顯師傅功架👍🏻🍞大班樓臭豆腐臭豆腐喺香港買少見少,呢度嘅臭豆腐喺上菜時係聞唔到好大陳味。當咬開後,一陣臭得黎又香嘅味道成個口都係。佢地嘅豆腐係加咗咸魚同馬蹄,將一舊細細嘅臭豆腐再添多兩層唔同嘅𡁻口,豆腐外層炸得酥脆、入面發酵嘅豆腐一粒粒、咸魚再多一陣鮮咸香、馬蹄爽口清甜。🐔慢煮乾葱煀滑雞葱炸得好香,用嚟送飯一流。慢煮嘅雞,岩岩好熟,但對我嚟講就有啲生。🍚三蝦炒飯🦐🦐🦐飯炒得好好,好乾身,故其名用咗蝦乾,鮮蝦同蝦膏炒,粒粒分明,好好鑊氣!一啲都唔油,值得推介👍🏻其實我仲有叫其他野食,比啲相大家作參考☺️ 龍井菊花燻乳鴿 魚湯腐皮浸時菜 杞子雪糕
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大班樓 The chairman
早一個月前已經要訂定嘅餐廳,因為夾唔到時間,所以最後我都係食晏晝。如果有興趣記得有啲菜式係需要預訂啊🗒

🦀花雕雞油蒸花蟹
一向我都麻麻地酒類煮嘅野食,但係呢個花雕好濃,雞油好香,沾咗汁嘅陳村確係會另人食完一條又一條嘅😋
🐷話梅肉桂糖醋排骨
待應好細心幫我地安排一人一條,炸漿好薄但炸得好脆而不油膩,糖醋甜酸度都適中,好均勻咁掛喺排骨上面,盡顯師傅功架👍🏻
🍞大班樓臭豆腐
臭豆腐喺香港買少見少,呢度嘅臭豆腐喺上菜時係聞唔到好大陳味。當咬開後,一陣臭得黎又香嘅味道成個口都係。佢地嘅豆腐係加咗咸魚同馬蹄,將一舊細細嘅臭豆腐再添多兩層唔同嘅𡁻口,豆腐外層炸得酥脆、入面發酵嘅豆腐一粒粒、咸魚再多一陣鮮咸香、馬蹄爽口清甜。
🐔慢煮乾葱煀滑雞
葱炸得好香,用嚟送飯一流。
慢煮嘅雞,岩岩好熟,但對我嚟講就有啲生。
🍚三蝦炒飯🦐🦐🦐
飯炒得好好,好乾身,故其名用咗蝦乾,鮮蝦同蝦膏炒,粒粒分明,好好鑊氣!一啲都唔油,值得推介👍🏻

其實我仲有叫其他野食,比啲相大家作參考☺️ 龍井菊花燻乳鴿 魚湯腐皮浸時菜 杞子雪糕
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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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Dining Method
Dine In
Level3
36
0
2021-10-18 1370 views
💛💛💛大班樓💛💛💛全亞洲50最佳餐廳 No. 1 🥇全球50最佳餐廳 No. 10米芝蓮一星⭐️餐廳雞油花雕蒸花蟹配陳村粉,中蟹$1500 第一次食覺得一般,再訪食就覺得好正!!剁椒龍躉頭配水餃 $880超級好味!應該係最愛🥰🥰🥰🥰🥰🥰🥰🥰烏梅陳醋甜酸生炒骨 $218應該比較少人點嘅菜,但其實都幾好味😋價錢又平慢煮乾葱煀滑雞 $250,比較一般金錢蟹肉香菇盒 $78/件 🥰🥰🥰蜂巢芋泥煙鴨盒 $78/件🥰🥰 凍鹵水花椒小吊桶 $188(好似) 😋 唔錯龍井菊花煙燻乳鴿(半隻)$89 大班樓鹹魚臭豆腐 $138 脆皮迷你糭配菊花糖 $88/件 🥰🥰🥰甜品方面好似有3 款:杞子雪糕,綠豆餅,杏仁茶(排名根據美味程度)杞子雪糕最正🥰🥰🥰根據多次到訪經驗,大班樓水準有點不穩,有時會非常好味,有時就比較普通。
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💛💛💛大班樓💛💛💛
全亞洲50最佳餐廳 No. 1 🥇
全球50最佳餐廳 No. 10
米芝蓮一星⭐️餐廳

雞油花雕蒸花蟹配陳村粉,中蟹$1500
第一次食覺得一般,再訪食就覺得好正!!
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剁椒龍躉頭配水餃 $880
超級好味!應該係最愛🥰🥰🥰🥰🥰🥰🥰🥰
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烏梅陳醋甜酸生炒骨 $218
應該比較少人點嘅菜,但其實都幾好味😋價錢又平
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慢煮乾葱煀滑雞 $250,比較一般
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金錢蟹肉香菇盒 $78/件 🥰🥰🥰
蜂巢芋泥煙鴨盒 $78/件🥰🥰
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凍鹵水花椒小吊桶 $188(好似) 😋 唔錯
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龍井菊花煙燻乳鴿(半隻)$89
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大班樓鹹魚臭豆腐 $138
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脆皮迷你糭配菊花糖 $88/件 🥰🥰🥰
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甜品方面好似有3 款:杞子雪糕,綠豆餅,杏仁茶(排名根據美味程度)杞子雪糕最正🥰🥰🥰
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根據多次到訪經驗,大班樓水準有點不穩,有時會非常好味,有時就比較普通。
(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
Recommended Dishes
  • 剁椒龍躉頭配水餃
Level3
43
0
2021-10-18 989 views
大班樓今年奪得世界50最佳餐廳第10名,亦係亞洲50最佳餐廳第1名,同埋拎左米芝蓮一星,訂枱既話起碼要三四個月後先有位,而呢餐係四個月前訂,我覺得值得等既,因為大班樓係我食過最好食既中菜😋夜晚有套餐,不過之前試過覺得有啲野食比較普通,散叫會比較好,今次大部分菜式都係試過覺得好先叫既凍鹵水花椒小吊桶 ($188) (要預訂)鹵水好出色,食完帶小小麻,吊桶入味同埋質素唔錯,但未算好鮮甜金錢蟹肉香菇盒 ($78/件)金錢蟹盒係手工繁複既懷舊菜,好少粵菜餐廳會有,我都淨係係大班樓食過,做法大約係將兩塊肥豬肉夾著餡料再炸。炸得酥脆乾身,一咬落去成口都係極香既豬味,就算係肥豬肉但係完全唔會油膩,餡料同粉果既餡幾相似,不過會多左蟹肉,但冇咩蟹味,就算係咁我都覺得好好食😋第一刀叉燒 ($98/件) (要預訂)第一次食呢舊叉燒果陣我係食到呆左,完全相信唔到食緊既係叉燒🤯🤯🤯之後每次黎食我都一定會叫叉燒,我覺得係大班樓整得最好食果樣野。叉燒厚切,半肥瘦,亦帶有燶邊,食落軟淋而有咬口,最突出既係極香既煙燻味,再加上肉香,燶邊焦香,好食到顛🤯我食過佢地叉燒三次,有兩次係全舊半肥瘦,而最近果次就有三分一係瘦,其
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大班樓今年奪得世界50最佳餐廳第10名,亦係亞洲50最佳餐廳第1名,同埋拎左米芝蓮一星,訂枱既話起碼要三四個月後先有位,而呢餐係四個月前訂,我覺得值得等既,因為大班樓係我食過最好食既中菜😋


夜晚有套餐,不過之前試過覺得有啲野食比較普通,散叫會比較好,今次大部分菜式都係試過覺得好先叫既


凍鹵水花椒小吊桶 ($188) (要預訂)
鹵水好出色,食完帶小小麻,吊桶入味同埋質素唔錯,但未算好鮮甜
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金錢蟹肉香菇盒 ($78/件)
金錢蟹盒係手工繁複既懷舊菜,好少粵菜餐廳會有,我都淨係係大班樓食過,做法大約係將兩塊肥豬肉夾著餡料再炸。炸得酥脆乾身,一咬落去成口都係極香既豬味,就算係肥豬肉但係完全唔會油膩,餡料同粉果既餡幾相似,不過會多左蟹肉,但冇咩蟹味,就算係咁我都覺得好好食😋
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第一刀叉燒 ($98/件) (要預訂)
第一次食呢舊叉燒果陣我係食到呆左,完全相信唔到食緊既係叉燒🤯🤯🤯之後每次黎食我都一定會叫叉燒,我覺得係大班樓整得最好食果樣野。叉燒厚切,半肥瘦,亦帶有燶邊,食落軟淋而有咬口,最突出既係極香既煙燻味,再加上肉香,燶邊焦香,好食到顛🤯


我食過佢地叉燒三次,有兩次係全舊半肥瘦,而最近果次就有三分一係瘦,其餘半肥瘦,瘦肉都係好食既,鬆化有肉味,不過我偏好半肥瘦叉,食叉燒冇肥膏都係差咁啲
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羊肉串 ($120/位) (要預訂)
羊肉燒得超香,肉味唔算好濃但羊脂味極香,調味同平時食既土耳其羊肉串幾相似,但更複雜細膩,將羊肉既香發揮到極致,真係好食到連油都飲埋🤤
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脆皮羊肋骨 ($108/件) (要預訂)
比起羊肉串,羊肋骨肉味濃好多,表面炸得脆,肥瘦均勻,肥膏入口即融,羊肉軟淋重羊味,味道同咖喱羊腩接近,係好出色但調味上冇羊肉串咁有心思
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樟木煙燻鵝 ($600/半隻) (預訂)
上菜時會將隻鵝分開頭、頸、身、脾幾部分,基本上每個部分都係皮脆肉嫩,係質感同嫩滑程度有分別,我好少食鵝頭同鵝頸但啲肉係好滑好好食。比較突出係煙燻味同埋香料既麻味,鵝味唔算好濃,但已經好食到停唔到🤤
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胡椒清湯牛坑腩 ($288)
牛腩淋滑有咬口,平時食既牛腩要靠脂肪先會覺得有牛味,但呢到既牛腩冇咩脂肪都好重牛味,湯好清甜又重胡椒味,蘿蔔淋甜,腐竹有豆味但比起之前食豆味淡左,但都好食。每次食完牛腩後我有一排係唔會出街食牛腩,因為差太遠
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慢煮乾葱煀滑雞 ($250/半隻)
雞表面既乾蔥質感同味道好似焦糖洋蔥,送飯一流。雞皮香口,雞肉嫩滑有雞味,好好食😋
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杞子雪糕 ($48/位)
雪糕我覺得係必食既,奶香味超濃,甜而不膩,每次食都好想成桶雪糕拎返去食😍
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山渣桂花榚 ($24/件) 臭草綠豆餅($27/件) 麻蓉包 ($24/件)
桂花榚同綠豆餅都好出色,麻蓉包就一般
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雖然我好鐘意大班樓,但唔係每一樣野都好食,至少海鮮我每次食都覺得麻麻。大班樓招牌菜係雞油花雕蒸大花蟹配陳村粉,但我果次食真係覺得好普通,蟹肉係冇鮮甜味咁濟,而個汁既花雕味太霸道,食唔到其他味,個陳村粉吸左汁都只不過係花雕味既粉,同埋價錢真係貴,印象中要$800,果陣同三個朋友一齊食,個個都覺得麻麻。之後都有試過蝦、蜆,但都鮮甜味不足,所以呢餐食既差唔多全部都係肉類


每隔一段時間就會有新既菜式,但未必會係佢地餐牌上面見到,只要你講得出個菜名而又有貨既話就可以食到,所以每次食都有好多野想試😋


價錢: $920/位 (有加一)
環境: 8.5/10
味道: 10/10
性價比: 9.5/10
(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
2021-08-29
Dining Method
Dine In
Spending Per Head
$920 (Dinner)
Recommended Dishes
  • 第一刀叉燒
  • 金錢蟹肉香菇盒
  • 羊肉串
  • 樟木煙燻鵝
  • 胡椒清湯牛坑腩
  • 慢煮乾蔥煀滑雞
  • 桂花杞子雪糕
Level4
224
0
2021-10-09 941 views
大班樓已經係香級神級食府👍🏻同朋友book 位,等左半年,終於到我哋去食啦🤤🤤中式酒家格局,菜式唔會太花多眼亂。我哋叫左花雕花蟹配陳村粉,龍井乳鴿,清湯牛坑腩,沙茶粉絲大蝦煲花雕花蟹配陳村粉(5⭐️)幾乎枱枱都有叫,花蟹新鮮就一定架啦!配陳村粉呢個效果真係好獨特且好味,D粉吸左蒸蟹D精華,多多都唔夠我食🤤😂龍井乳鴿(5⭐️)乳鴿皮脆肉嫩,加上龍井茶葉果種香味互相配合,令燒物有茶香中和唔會有油膩感。清湯牛坑腩(5⭐️)D牛腩冧到入口即化,直頭可以話入口即溶嘅感覺,配清湯就岩曬啦👍🏻可以食到牛坑腩嘅原汁原味。沙茶粉絲大蝦煲(5⭐️)大蝦味濃郁,粉絲同樣係吸曬D汁同精華,滋味👍🏻總結,果然係米芝蓮食府,等半年係絕對值得!真係好好味🤤
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大班樓已經係香級神級食府👍🏻同朋友book 位,等左半年,終於到我哋去食啦🤤🤤

中式酒家格局,菜式唔會太花多眼亂。
我哋叫左花雕花蟹配陳村粉,龍井乳鴿,清湯牛坑腩,沙茶粉絲大蝦煲


花雕花蟹配陳村粉(5⭐️)
幾乎枱枱都有叫,花蟹新鮮就一定架啦!配陳村粉呢個效果真係好獨特且好味,D粉吸左蒸蟹D精華,多多都唔夠我食🤤😂


龍井乳鴿(5⭐️)
乳鴿皮脆肉嫩,加上龍井茶葉果種香味互相配合,令燒物有茶香中和唔會有油膩感。


清湯牛坑腩(5⭐️)
D牛腩冧到入口即化,直頭可以話入口即溶嘅感覺,配清湯就岩曬啦👍🏻可以食到牛坑腩嘅原汁原味。


沙茶粉絲大蝦煲(5⭐️)
大蝦味濃郁,粉絲同樣係吸曬D汁同精華,滋味👍🏻


總結,果然係米芝蓮食府,等半年係絕對值得!真係好好味🤤
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2021-10-09 838 views
實在太好彩 係佢啱啱宣佈成為亞洲首間打入全球五十最佳餐廳後嗰幾日 有朋友早好多個月訂咗有夜晚飯局 以後應該超級難book我哋試咗佢好出名嘅招牌菜 篇幅有限我就highlight幾樣我覺得最鍾意嘅前菜好推介龍井菊花煙熏乳鴿 煙熏味恰到好處 帶有淡淡嘅茶香 乳鴿肉嫩多汁 滷水小吊筒入口爽脆 好開胃而我最鍾意嘅就係雞油花雕蒸大花蟹拌陳村粉🥰 一到非常傳統嘅海鮮做法 做得好正宗 蟹非常新鮮! 其他菜式同甜品都比一般高級中餐廳做得好! 由於有朋友請客唔係好記得幾多錢 大概每人$1000到環境同埋服務都好唔錯 希望第日有機會再嚟
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實在太好彩 係佢啱啱宣佈成為亞洲首間打入全球五十最佳餐廳後嗰幾日 有朋友早好多個月訂咗有夜晚飯局 以後應該超級難book

我哋試咗佢好出名嘅招牌菜 篇幅有限我就highlight幾樣我覺得最鍾意嘅
前菜好推介龍井菊花煙熏乳鴿 煙熏味恰到好處 帶有淡淡嘅茶香 乳鴿肉嫩多汁

滷水小吊筒入口爽脆 好開胃

而我最鍾意嘅就係雞油花雕蒸大花蟹拌陳村粉🥰 一到非常傳統嘅海鮮做法 做得好正宗 蟹非常新鮮!

其他菜式同甜品都比一般高級中餐廳做得好! 由於有朋友請客唔係好記得幾多錢 大概每人$1000到

環境同埋服務都好唔錯
希望第日有機會再嚟
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🇭🇰哇 終於食到呢間鼎鼎大名嘅大班樓~真係一位難求 本身打算book dinner~個waitinglist等到下年😟lunch都等咗我差唔多九個月🤭所以對佢好高期望 亦都知道有好多人話佢呢間好出色😍一入到去簡樸無華嘅裝修 有種低調但又有實力派的感覺 反而似係一間私房菜甘 不用顧儀態咁樣食蟹🤣因為在場很多顧客都是熟客 回頭客~而且侍應的態度非常令人賓至如歸 很有禮貌 並很細心👍🏻我哋今次嗌左四道菜的menu~鹹魚臭豆腐呢個係必食!友人從來都唔食臭豆腐 都話好食🤭鹹魚味勁出 佢炸到好香口 但唔會太油膩!勁惹味 勁好食 好難忘呀呢個前菜😚🧐龍井菊花煙燻乳鴿冇乜肉 食唔到龍井味 同煙熏味我又食唔到太出嘅感覺🧐呢道相比起臭豆腐 睇來唔係同一個級數🤣🤣失色了清蒸游水海斑加$218呢個都係冇咩特別 我覺得你哋嚟到可以試吓佢其他菜式 呢間餐廳 勝在就係睇師傅嘅功夫😋反而山珍海味 海鮮 呢啲就應該唔會選擇喺呢間餐廳食了🤨嚟到主角 雞油花雕蒸花蟹配陳村粉+$588呢個去到呢間餐廳一定要食啦!招牌菜😍一上到枱佢就已經係勁重花雕酒味 但唔係嗰種好難入口嗰種洒味🤭係好香醇嗰種~友人對呢道菜都讚不絕口 隻蟹容易
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🇭🇰
哇 終於食到呢間鼎鼎大名嘅大班樓~
真係一位難求 本身打算book dinner~個waitinglist等到下年😟lunch都等咗我差唔多九個月🤭所以對佢好高期望 亦都知道有好多人話佢呢間好出色😍
一入到去簡樸無華嘅裝修 有種低調但又有實力派的感覺 反而似係一間私房菜甘 不用顧儀態咁樣食蟹🤣因為在場很多顧客都是熟客 回頭客~而且侍應的態度非常令人賓至如歸 很有禮貌 並很細心👍🏻
我哋今次嗌左四道菜的menu~

鹹魚臭豆腐呢個係必食!
友人從來都唔食臭豆腐 都話好食🤭
鹹魚味勁出 佢炸到好香口 但唔會太油膩!勁惹味 勁好食 好難忘呀呢個前菜😚🧐

龍井菊花煙燻乳鴿
冇乜肉 食唔到龍井味 同煙熏味我又食唔到太出嘅感覺🧐呢道相比起臭豆腐 睇來唔係同一個級數🤣🤣失色了

清蒸游水海斑加$218
呢個都係冇咩特別 我覺得你哋嚟到可以試吓佢其他菜式 呢間餐廳 勝在就係睇師傅嘅功夫😋反而山珍海味 海鮮 呢啲就應該唔會選擇喺呢間餐廳食了🤨

嚟到主角 雞油花雕蒸花蟹配陳村粉+$588
呢個去到呢間餐廳一定要食啦!招牌菜😍一上到枱佢就已經係勁重花雕酒味 但唔係嗰種好難入口嗰種洒味🤭係好香醇嗰種~友人對呢道菜都讚不絕口 隻蟹容易拆殼 勁鮮甜😋個重點係陳村粉 吸滿濃洒香既花雕雞油汁 齒頰留香 令人難忘的味道🤤美中不足略嫌佢陳村粉比得唔夠多 同埋佢個花雕酒出過個蟹味太多🤣不過我自己都鍾意 但應該會有啲朋友仔覺得太濃郁🤥

胡椒清湯牛坑腩同冬菇羊肚菌炆腐皮很一般🤣🤣唔使試 我覺得只係好過茶餐廳少少😂😂

總括而言呢間餐廳 真係好值得一試 如果你book到位😍淨係過嚟食過臭豆腐同埋花雕雞油陳村粉 你就會明白點解呢間餐廳咁出名咁難book🤩而且埋單都唔太貴 4個人食埋單$2000左右

🌟推介分數(5/5)
絕對真實食評 非專業 純粹分享個人感受❤️謝謝支持🙏🏻

📍 大班樓 (中環)
中環九如坊18號地下

#Foodiehk #hkfoodie #comeeatwithme_central
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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
2021-08-12
Dining Method
Dine In
Spending Per Head
$500 (Lunch)
Recommended Dishes
  • 雞油花雕蒸大花蟹配陳村粉
  • 鹹魚臭豆腐
Level4
2021年度亞洲50最佳餐廳由主打粵菜的大班樓奪冠,要早半年訂座才有機會一試亞洲第一既味道,今次選擇晚市套餐二,四位起計,每位$880食盡11道菜,其實以佢地名氣真係一點也不貴晚市套餐 $880/人九層塔甜醋醃漬小番茄凍鹵水花椒小吊桶蜂巢芋泥煙鴨盒外層炸得金黃酥化,裡面的餡料滿滿,芋泥唔會好厚,不過口感好綿密,鴨肉粒濃味,配搭蔥花中和膩感脆皮迷你糭配菊花糖老火靚湯雞油花雕蒸大花蟹配陳村粉大班樓招牌菜之一,上菜時雞油香氣撲鼻,金黃汁既湯汁,每條陳村粉都吸盡蒸花蟹湯汁精華,除左食到蟹鮮味之外,原來廚師仲加入蜆汁,令鮮味提升👍🏻花雕味道香醇,花蟹肉質飽滿鮮甜,整體不錯魚米湯煮大花蝦球椒鹽蝦頭連殻一齊炸,香脆惹味配搭蝦肉彈牙鮮甜,處理得非常出色,魚米湯好似粥底一樣的綿密,柔和得黎又好滋味香辣乾葱煀滑雞 味道上有點似雞煲辣味,醬汁濃郁,好惹味但唔會過咸,雞件肉質嫩滑,送飯一流三蝦炒飯:鮮蝦、蝦乾、蝦膏生磨杏仁茶、杞子雪糕
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2021年度亞洲50最佳餐廳由主打粵菜的大班樓奪冠,要早半年訂座才有機會一試亞洲第一既味道,今次選擇晚市套餐二,四位起計,每位$880食盡11道菜,其實以佢地名氣真係一點也不貴
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晚市套餐 $880/人
九層塔甜醋醃漬小番茄
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凍鹵水花椒小吊桶
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蜂巢芋泥煙鴨盒
外層炸得金黃酥化,裡面的餡料滿滿,芋泥唔會好厚,不過口感好綿密,鴨肉粒濃味,配搭蔥花中和膩感
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脆皮迷你糭配菊花糖
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老火靚湯
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雞油花雕蒸大花蟹配陳村粉
大班樓招牌菜之一,上菜時雞油香氣撲鼻,金黃汁既湯汁,每條陳村粉都吸盡蒸花蟹湯汁精華,除左食到蟹鮮味之外,原來廚師仲加入蜆汁,令鮮味提升👍🏻花雕味道香醇,花蟹肉質飽滿鮮甜,整體不錯
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魚米湯煮大花蝦球
椒鹽蝦頭連殻一齊炸,香脆惹味配搭蝦肉彈牙鮮甜,處理得非常出色,魚米湯好似粥底一樣的綿密,柔和得黎又好滋味
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香辣乾葱煀滑雞
味道上有點似雞煲辣味,醬汁濃郁,好惹味但唔會過咸,雞件肉質嫩滑,送飯一流
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三蝦炒飯:鮮蝦、蝦乾、蝦膏
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生磨杏仁茶、杞子雪糕
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DETAILED RATING
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Date of Visit
2021-10-04
Dining Method
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$900 (Dinner)
Level4
196
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2021-10-03 990 views
打贏大佬有隱藏人物大班樓顧名思義又難book位升呢到十分之難book位大多數都係歌頌佢點樣好食但係我反而覺得食乜嘢攻略先至係最重要小弟想分享一下佢有咩隱藏食譜等,等大家唔使好似小弟咁樣食飯之前好似要喺投資銀行嗰度做back Office咁不停做research 、因為你冇做到功課都是跟個餐牌叫佢哋大多數都會答你「冇冇搵白母」第一刀叉燒 :呢個會喺菜牌搵到但只限套餐牌,散叫冇顯示,你又唔知幾錢,最過癮嘅係你預訂咗佢都會答你睇吓當日師傅買唔買到第一刀先講,所以你訂咗都未必有,大約$100 一件 係好赤,但係真係好味,濃邊焦香鬆化無卑第一刀厚切係好食嘅蟛蜞碗豆煮琵琶蝦 220 一位 :琵琶蝦煮得爽脆配上脆卜卜的豌豆加上蟛蜞蟹膏,薑可能落多咗但係你都食到食材嘅鮮味,呢個直情你點樣反轉個餐牌都搵唔到剁椒龍躉魚頭配自家製餃子:四人份量大約$880 ,呢個你會喺佢嘅菜牌搵到但係必須要預訂,同埋菜牌上係冇顯示可以加餃子的,加餃子係靈魂因為佢可以將嗰啲剁椒撈落去入晒味,唔會過辣,充滿豬油香,皆因佢會好善長人翁地一條條肥豬肉切絲一齊蒸,三高的我也要啪一條落口到感受下(笑)侍應會好醒目地問你呢道菜需唔需要影
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打贏大佬有隱藏人物

大班樓顧名思義又難book位升呢到十分之難book位

大多數都係歌頌佢點樣好食

但係我反而覺得食乜嘢攻略先至係最重要

小弟想分享一下佢有咩隱藏食譜等,等大家唔使好似小弟咁樣食飯之前好似要喺投資銀行嗰度做back Office咁不停做research 、因為你冇做到功課都是跟個餐牌叫佢哋大多數都會答你「冇冇搵白母」

第一刀叉燒 :呢個會喺菜牌搵到但只限套餐牌,散叫冇顯示,你又唔知幾錢,最過癮嘅係你預訂咗佢都會答你睇吓當日師傅買唔買到第一刀先講,所以你訂咗都未必有,大約$100 一件 係好赤,但係真係好味,濃邊焦香鬆化無卑第一刀厚切係好食嘅

蟛蜞碗豆煮琵琶蝦 220 一位 :琵琶蝦煮得爽脆配上脆卜卜的豌豆加上蟛蜞蟹膏,薑可能落多咗但係你都食到食材嘅鮮味,呢個直情你點樣反轉個餐牌都搵唔到

剁椒龍躉魚頭配自家製餃子:四人份量大約$880 ,呢個你會喺佢嘅菜牌搵到但係必須要預訂,同埋菜牌上係冇顯示可以加餃子的,加餃子係靈魂因為佢可以將嗰啲剁椒撈落去入晒味,唔會過辣,充滿豬油香,皆因佢會好善長人翁地一條條肥豬肉切絲一齊蒸,三高的我也要啪一條落口到感受下(笑)侍應會好醒目地問你呢道菜需唔需要影相,如果需要影相佢唔會同你切開,我個人以口味行先因為你碎上的話可以入味啲 (註:一粒餃$10,俾佢啦超值,雖然木耳絲同筍絲唔夠多但係都係好食嘅)

滷水花椒吊桶:呢道菜喺菜牌上搵到但係佢限量版AJ 一樣唔訂到時叫唔知有冇 (一位$60),吊桶10分爽,滷水味剛剛好不會過鹹或過淡,再加少少花椒香唔會哽喉,吊桶鬚爽脆無比,「正」

脆皮羊肋骨(108 一條)呢個餐牌有嘅但係又係限量版Travis Scott ,酥脆無比,如果呢個你有帶走Pair 我真係下身Travis Scott,上身fragment , 襯到絕呀 ,建議不顧儀態攞紙巾揸住舊骨一絲絲豪氣地咬落去,你會好似覺得自己突然間變咗楚留香嘅鄭少秋大俠一樣10分豪邁 (笑)

江南百花雞: 另一度yeezy, 盡考師傅工,簡單來講就係脆雞皮釀蝦膠,但係我略嫌蝦膠彈力不足,有少少濕,相比之下可能澳門六棉酒家更勝一籌

餐牌度搵唔到嘅煲仔飯

榨菜肥牛煲仔飯 (120 一位)
相比起佢其餘兩款煲仔飯呢款可能比下去,但係如果你冇食過先前嗰兩款嘅話呢款都好開心㗎,食完之後將飯焦做泡飯修理大約$40一位、個泡飯落咗蜆,係真係幾正,但係記得叫佢留少少飯焦唔好全部做晒泡飯等自己可以食下脆卜卜又係另一種食法

梅菜扣肉煲仔飯
雖然好邪惡,建議完可以告解一下,個人覺得梅菜偏甜,如果可以中和一下咁就仲不得之了

馬友魚煲仔飯
呢個絕對係神級,真係難以筆墨形容,淡淡飯都充滿馬友魚香,真係好想大嗌一聲「好好味呀」

Corkage 收你180 枝都尚算合理

天下之大豈能食盡所有東西,當然花雕蟹,芋角、臭豆腐等亦都係必叫
今日嘅分享亦都記錄不盡佢其他隱藏菜式,遲啲會同大家繼續報道

希望你鍾意我嘅少少分享 😊

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2021-10-01 2086 views
第二次來,大班樓已搖身一變,成為了亞洲第一食府,更獲得米芝蓮一星殊榮,就來試看看有甚麼特別之處吧!🌸初試時只覺得是平實的美味,絕沒想到此店竟然會變成亞洲第一,這次來訪更發現大班樓的菜單從沒變過,那就試試未吃過的菜式。🌸杏汁豬肺湯——杏汁味極淡,但料很足,沒有味精。🌸七味香脆羊肚菌——跟友人上次試過都覺得非常美味,因而按捺不住再點一次。味道、口感都跟上次一樣,沒有失手。🌸龍井菊花煙燻乳鴿——滑嫩多汁的乳鴿滲出淡淡的煙燻味及龍井味,入味之餘又不會太濃,煙燻的程度掌握得剛剛好。🌸雞油花雕蒸花蟹配陳村粉——雞油花雕汁非常好,送飯一流,陳村粉也很搭,惟花蟹少肉沒膏,差於預期。🌸清蒸游水海斑——魚肉滑溜,豉油香甜美味,不鹹。🌸慢煮香蔥煀滑雞——雞煮得很滑、非常入味。🌸生磨杏仁茶——正常的香濃美味,無需花巧。🌸杞子雪糕——在香濃的牛奶雪糕釀入杞子,味道還不錯,如果在牛奶中混入杞子汁可能會更佳。🌸可樂非常好👍🏻冷藏溫度剛剛好、冰也夠凍。茶甘甜香濃,水質一流🌸服務及環境都非常懷舊,有一點點髒,完全不像米芝蓮餐廳的水準,而且入座的時候沒有說last order時間,到想加單的時候才告訴我們14:00已截單
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第二次來,大班樓已搖身一變,成為了亞洲第一食府,
更獲得米芝蓮一星殊榮,就來試看看有甚麼特別之處吧!
🌸
初試時只覺得是平實的美味,絕沒想到此店竟然會變成亞洲第一,這次來訪更發現大班樓的菜單從沒變過,那就試試未吃過的菜式。
🌸
杏汁豬肺湯——杏汁味極淡,但料很足,沒有味精。
🌸
七味香脆羊肚菌——跟友人上次試過都覺得非常美味,因而按捺不住再點一次。味道、口感都跟上次一樣,沒有失手。
🌸
龍井菊花煙燻乳鴿——滑嫩多汁的乳鴿滲出淡淡的煙燻味及龍井味,入味之餘又不會太濃,煙燻的程度掌握得剛剛好。
🌸
雞油花雕蒸花蟹配陳村粉——雞油花雕汁非常好,送飯一流,陳村粉也很搭,惟花蟹少肉沒膏,差於預期。
🌸
清蒸游水海斑——魚肉滑溜,豉油香甜美味,不鹹。
🌸
慢煮香蔥煀滑雞——雞煮得很滑、非常入味。
🌸
生磨杏仁茶——正常的香濃美味,無需花巧。
🌸
杞子雪糕——在香濃的牛奶雪糕釀入杞子,味道還不錯,如果在牛奶中混入杞子汁可能會更佳。
🌸
可樂非常好👍🏻冷藏溫度剛剛好、冰也夠凍。
茶甘甜香濃,水質一流
🌸
服務及環境都非常懷舊,有一點點髒,完全不像米芝蓮餐廳的水準,而且入座的時候沒有說last order時間,到想加單的時候才告訴我們14:00已截單。
🌸
人均約700hkd。
雖然亞洲第一聽起來很誇張,但細想今天吃的菜式又真的找不到別家可與之媲美,缺點就是缺少創意以及食材的選擇了。我跟友人已決定再訂位,一嘗晚餐如何。
♦️注意現在每次訂位都要排期半年。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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  • 龍井菊花煙燻乳鴿
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2021-09-25 2614 views
大班樓的晚市不容易預約,我們約4月訂,要等到9月才有星期五晚!結果非常滿意我們三位選擇了散叫,因為套餐是2人或4人。 很多菜色都很吸引,花多眼亂。 這一道蟹餅看著普通,但是咬開熱辣香,有點煙韌的口感 ,帶點驚喜~這裏招牌菜很多,臭豆腐應是受歡迎菜色之一。我本不吃臭豆腐,但是它帶風味,卻又精緻內涵豐滿,不錯~脆糉是朋友點的,原來就是小糉香煎配蜜醬,平凡卻香口美味小吃主菜當然少不了招牌名菜花蟹陳村粉!那醬汁果然是一絕,蟹非常鮮甜多肉,粉也很好吃,值回票價但是最精彩的不是這道啊,而是以下的:魚米湯蝦球!絕對有驚喜,原來魚米湯是香滑軟綿的粥, 那溫和香濃的味道,和綿綿的口感,愛上了 配上彈牙蝦球和炸得香脆的蝦頭, 排盤又漂亮,是那晚我最開心遇上的菜式另一個招牌推介,是燒羊肋骨,我們是聽到鄰臺有推介,所以嘗試果然出色!! 想不到脆皮比乳豬更香脆,羊肉入口即化,帶著一點羊脂,香味在口腔拼發,絕了~我們還點了三蝦炒飯,味道不錯,我自己比較喜歡再乾身一點的。 分量一點也不馬虎!三位女士的戰鬥力實在強,最後我們還圓滿地吃了蛋白杏仁茶食物水平非常高,服務也不錯,侍應們態度良好到位,下次會再去的。 今次的經
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大班樓的晚市不容易預約,我們約4月訂,要等到9月才有星期五晚!結果非常滿意


我們三位選擇了散叫,因為套餐是2人或4人。 很多菜色都很吸引,花多眼亂。 這一道蟹餅看著普通,但是咬開熱辣香,有點煙韌的口感 ,帶點驚喜~

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這裏招牌菜很多,臭豆腐應是受歡迎菜色之一。我本不吃臭豆腐,但是它帶風味,卻又精緻內涵豐滿,不錯~
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脆糉是朋友點的,原來就是小糉香煎配蜜醬,平凡卻香口美味小吃
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主菜當然少不了招牌名菜花蟹陳村粉!
那醬汁果然是一絕,蟹非常鮮甜多肉,粉也很好吃,值回票價
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但是最精彩的不是這道啊,而是以下的:魚米湯蝦球!
絕對有驚喜,原來魚米湯是香滑軟綿的粥, 那溫和香濃的味道,和綿綿的口感,愛上了
配上彈牙蝦球和炸得香脆的蝦頭, 排盤又漂亮,是那晚我最開心遇上的菜式


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另一個招牌推介,是燒羊肋骨,我們是聽到鄰臺有推介,所以嘗試
果然出色!! 想不到脆皮比乳豬更香脆,羊肉入口即化,帶著一點羊脂,香味在口腔拼發,絕了~
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我們還點了三蝦炒飯,味道不錯,我自己比較喜歡再乾身一點的。 分量一點也不馬虎!
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三位女士的戰鬥力實在強,最後我們還圓滿地吃了蛋白杏仁茶

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食物水平非常高,服務也不錯,侍應們態度良好到位,下次會再去的。 今次的經驗,提醒下次需要預留特定菜色,以免到時吃不到!哈哈哈
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2021-09-18 2170 views
九如坊的大班樓,已經聽過呢個名好多年啦,最近聽同事講餐廳名氣大增,得了亞洲50大香港區餐廳第一位。於是就去左試下。我地一行六人食左九道菜。我地分別叫左蒸蟶子,秘製叉燒,酥炸蟹肉香菇盒及雞油花雕蒸大花蟹配陳村粉,剁椒魚頭,陳皮油漬脆皮米鴨,羊肋骨,魚米湯煮象拔,梅菜扣肉煲仔飯。蒸蟶子 – 7.5/10清甜有鮮味,肥美。秘製叉燒 – 7/10香口,有玫瑰露香味,但略厚,影響入味。雞油花雕蒸大花蟹配陳村粉 – 8.5 / 10蟹很新鮮清甜,配有陣陣雞油花雕香,加埋陳村粉,回味無窮。剁椒魚頭 – 7/10椒味香,不太辣。魚肉滑。羊肋骨 – 7.5/10羊味濃,脆口,好食。魚米湯煮象拔 – 8/10清甜有鮮味,象拔配魚米湯一流。陳皮油漬脆皮米鴨 – 5.5/10普普通通,沒有驚喜。酥炸蟹肉香菇盒 – 5/10普普通通,外層炸的酥軟鬆化,略嫌沒有蟹味。梅菜扣肉煲仔飯 – 7.5/10梅菜香,扣肉腍,好岩送飯。
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九如坊的大班樓,已經聽過呢個名好多年啦,最近聽同事講餐廳名氣大增,得了亞洲50大香港區餐廳第一位。於是就去左試下。我地一行六人食左九道菜。我地分別叫左蒸蟶子,秘製叉燒,酥炸蟹肉香菇盒及雞油花雕蒸大花蟹配陳村粉,剁椒魚頭,陳皮油漬脆皮米鴨,羊肋骨,魚米湯煮象拔,梅菜扣肉煲仔飯。

蒸蟶子 – 7.5/10
清甜有鮮味,肥美。

秘製叉燒 – 7/10
香口,有玫瑰露香味,但略厚,影響入味。

雞油花雕蒸大花蟹配陳村粉 – 8.5 / 10
蟹很新鮮清甜,配有陣陣雞油花雕香,加埋陳村粉,回味無窮。

剁椒魚頭 – 7/10
椒味香,不太辣。魚肉滑。

羊肋骨 – 7.5/10
羊味濃,脆口,好食。

魚米湯煮象拔 – 8/10
清甜有鮮味,象拔配魚米湯一流。

陳皮油漬脆皮米鴨 – 5.5/10
普普通通,沒有驚喜。

酥炸蟹肉香菇盒 – 5/10
普普通通,外層炸的酥軟鬆化,略嫌沒有蟹味。

梅菜扣肉煲仔飯 – 7.5/10
梅菜香,扣肉腍,好岩送飯。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2021-09-10 2096 views
欲罷不能又係「大班樓」!今次係兩餐混合戰,有午餐同晚宴,多謝 Chef Andy 兩次精心安排菜式。第一道菜係爆膏鹽焗奄仔蟹鹽香滲透蟹身,食嘅時候香濃嘅蟹膏夾雜着淡淡嘅鹹香,令人垂涎🤤。跟住呢個樟木煙燻鵝應該係我食過最好食嘅煙燻鵝,不嬲對煙燻鵝都冇乜興趣,因為大部份餐廳都會做到肉質乾柴,但「大班樓」做到呢個煙燻鵝皮香肉嫩,樟木煙燻嘅香味完全滲入鵝皮鵝肉,這道菜配以紅酒一起品嚐是一流的配搭。另一道菜是彭棋蟹膏柚皮冬瓜,彭棋蟹膏嘅鮮配以柚皮冬瓜嘅清,簡單但美味。另外花椒滷水螢光魷魚同象拔蚌粥底都非常出色,但值得一題嘅又係「大班樓」另一名物臭豆腐,非常簡單嘅炸臭豆腐,亦係食過最好食嘅臭豆腐, 連臭豆腐都要自家製係咩概念。最後係人生第一次食燒豬尾,好好食但有啲膩。
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欲罷不能又係「大班樓」!今次係兩餐混合戰,有午餐同晚宴,多謝 Chef Andy 兩次精心安排菜式。第一道菜係爆膏鹽焗奄仔蟹鹽香滲透蟹身,食嘅時候香濃嘅蟹膏夾雜着淡淡嘅鹹香,令人垂涎🤤。跟住呢個樟木煙燻鵝應該係我食過最好食嘅煙燻鵝,不嬲對煙燻鵝都冇乜興趣,因為大部份餐廳都會做到肉質乾柴,但「大班樓」做到呢個煙燻鵝皮香肉嫩,樟木煙燻嘅香味完全滲入鵝皮鵝肉,這道菜配以紅酒一起品嚐是一流的配搭。另一道菜是彭棋蟹膏柚皮冬瓜,彭棋蟹膏嘅鮮配以柚皮冬瓜嘅清,簡單但美味。另外花椒滷水螢光魷魚同象拔蚌粥底都非常出色,但值得一題嘅又係「大班樓」另一名物臭豆腐,非常簡單嘅炸臭豆腐,亦係食過最好食嘅臭豆腐, 連臭豆腐都要自家製係咩概念。最後係人生第一次食燒豬尾,好好食但有啲膩。
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Mr
2021-08-30 1510 views
Over the years, the Chairman has been a very good Chinese restaurant with quality cuisine.  We looked forward to our visit for dinner after several months lead time booking.I think the food quality is still of a good quality, but it is not as high as before.  Their signature dish - the crab - was not warm, and quite light on the sauce provided (which is the essence of the dish).But I have to say that the service is not what I would expect of a restaurant of this reputation. Their servers are in
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Over the years, the Chairman has been a very good Chinese restaurant with quality cuisine.  

We looked forward to our visit for dinner after several months lead time booking.

I think the food quality is still of a good quality, but it is not as high as before.  

Their signature dish - the crab - was not warm, and quite light on the sauce provided (which is the essence of the dish).

But I have to say that the service is not what I would expect of a restaurant of this reputation. 

Their servers are in a rush to kick you out by clearing dishes when it is clear you have not finished. 

And by offering to put everything in a take out box while you are still eating.   

And the constant interruptions while the diners were in the midst of conversation were not appreciated.  

I know  there is a 10pm closing deadline, but rushing people to have desert at 9:20pm is really not necessary. 

I would no longer recommend this place to friends.  Their service is basically like an ordinary  Chinese restaurant. 
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2021-08-29
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Book完等左3個月先食到😂真係好食,性價比唔錯。6個人試左12樣野,埋單$3000有個豬肺湯冇影到相,就咁飲好似淡味左,但食左餸再飲個湯神奇地好味左😆香菇蟹盒味道都唔錯,但蟹肉少左啲。臭豆腐真係好臭不過好食🤣隻蟹好濃花雕味,我自己就好鐘意,好香😋芥蘭炒牛肉都好正,牛肉淋得黎仲係好有肉味👍🏻龍井煙燻乳鴿同鴨都好食,但我食唔到龍井味淨係食到煙熏味慢煮薑蔥滑雞都正,連雞胸都滑牛腩都好淋同埋個蘿蔔完全冇渣好鍾意佢個杞子雪糕同杏仁茶,少甜但唔會覺得淡,真材實料👍🏻
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Book完等左3個月先食到😂
真係好食,性價比唔錯。6個人試左12樣野,埋單$3000
有個豬肺湯冇影到相,就咁飲好似淡味左,但食左餸再飲個湯神奇地好味左😆
香菇蟹盒味道都唔錯,但蟹肉少左啲。臭豆腐真係好臭不過好食🤣
隻蟹好濃花雕味,我自己就好鐘意,好香😋
芥蘭炒牛肉都好正,牛肉淋得黎仲係好有肉味👍🏻
龍井煙燻乳鴿同鴨都好食,但我食唔到龍井味淨係食到煙熏味
慢煮薑蔥滑雞都正,連雞胸都滑
牛腩都好淋同埋個蘿蔔完全冇渣
好鍾意佢個杞子雪糕同杏仁茶,少甜但唔會覺得淡,真材實料👍🏻
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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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Recommended Dishes
  • 雞油花雕蒸大花蟹配陳村粉
  • 生磨杏仁茶
  • 慢煮乾蔥煀滑雞
  • 杞子雪糕
Level3
36
0
2021-08-07 1291 views
昨天晚上食咗,到而家都有24小時,但係仲好掛住:花蟹極新鮮,肉質好彈牙,蒸的時間剛好,啲肉是啱啱甩殼的,個汁應該是有啲蛋?黃錦錦咁花雕酒味極濃,但係啲蟹肉因為隔咗個殻,酒味就剛好!個汁咁濃味最啱就搵啲淡茂茂又滑溜溜的東西來索,咁就非陳村粉莫屬了。個陳村粉是另外蒸熟最後才上碟的,以免淋哂。大班樓就係食呢啲心機同心思。我們叫了二人餐,十個餸,加埋一唔使二千。老實講幾抵的因為隻蟹隨時千幾,咁其他九樣嘢加埋都係幾百咋喎!樣樣都好食,因為本人都識少少煮嘢所以知道味味餸手續都幾繁複。埋單時想再訂位,侍應叔叔話今年已經全部訂晒,明年見啦老細!咁明年先見啦靚蟹😭😭
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昨天晚上食咗,到而家都有24小時,但係仲好掛住:花蟹極新鮮,肉質好彈牙,蒸的時間剛好,啲肉是啱啱甩殼的,個汁應該是有啲蛋?黃錦錦咁花雕酒味極濃,但係啲蟹肉因為隔咗個殻,酒味就剛好!個汁咁濃味最啱就搵啲淡茂茂又滑溜溜的東西來索,咁就非陳村粉莫屬了。個陳村粉是另外蒸熟最後才上碟的,以免淋哂。大班樓就係食呢啲心機同心思。



我們叫了二人餐,十個餸,加埋一唔使二千。老實講幾抵的因為隻蟹隨時千幾,咁其他九樣嘢加埋都係幾百咋喎!樣樣都好食,因為本人都識少少煮嘢所以知道味味餸手續都幾繁複。



埋單時想再訂位,侍應叔叔話今年已經全部訂晒,明年見啦老細!



咁明年先見啦靚蟹😭😭



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  • 雞油花雕蒸大花蟹配陳村粉