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星級大廚聯名，質素自然超高，菜式亦很特別！仲有米芝蓮级別，質素有保証！兩位大廚的星級食府，服務好，環境靚！當晚試了名人大師的名菜：仙鶴神針，好特色！上湯水餃，鮮美吸引！豉汁蒸點魚頭，好入味，好少地方食到！炒飯都一樣特別吸睛，使人回味！ continue reading

🌟XO醬炒腸粉XO醬幾重手 好入味作為腸粉控嘅我覺得必食😛🌟水晶鮮蝦餃蝦爽口 胡椒味適中 皮唔爛好靚仔嘅蝦餃 值得一試👍🌟蟹子燒賣大大粒 豬肉彈牙但相比起蝦餃 燒賣普通咗啲 無乜驚喜 鍾意食燒賣可以叫 否則可將quota留去試其他嘢🌟魔幻脆皮大腸呢道菜係廚魔同富哥同時推介 入面釀嘅係墨魚滑 咬落彈牙味道同大腸好夾 岀奇地好食😲🌟焗釀鮮蟹蓋有少少失望 蟹蓋偏細隻味道不過不失唯一好係即叫即焗熱辣辣🌟十年陳皮紅豆沙見佢話十年陳皮 好有期望 可惜味道偏淡可能想突出陳皮香味所以只落好少糖？🌟蛋白杏仁茶蛋白味夠濃 濃稠度啱啱好好有驚喜👏 比紅豆沙好食好多🌟養顏棗皇糕另外仲叫咗個紅棗糕紅棗味香濃得黎唔太甜 咬落非常煙韌食得岀係用心整👍總結: 埋單$999 國慶日都唔係太多人 環境靜靜地 啲枱隔得好梳 坐得幾舒服 食到一半富哥仲有岀嚟同客人傾吓偈 有機會都會考慮同朋友再嚟食 continue reading

呢間餐廳嘅名令我去到嗰度有好大嘅期望 —— 可能唔公平，但係呢個係品牌化嗰陣要考慮嘅嘢。我整體印象係50/50分割。有一半嘅菜式都整得好好，有炸乳鴿、柚子皮、苦瓜，甚至係炒飯呢啲突出嘅菜式，全部都展現出出色嘅味道同技巧。不過，餐牌嘅另一半就跌咗落嚟。佢哋都幾平均，唔夠餐廳個名；呢啲菜式感覺上係標準嘅市場食物，喺其他地方好容易搵到。佢哋冇一個提供任何獨特或者難忘嘅嘢。總結嚟講，雖然我欣賞啲菜式嘅質素，但係呢個不一致令我想要更多。我希望佢哋可以將平均嘅祭品提升到符合佢哋更好嘅菜式所設定嘅高標準。 continue reading

非常驚訝，呢度竟然係米芝蓮一星！先講服務，侍應表現出嚟好似係幾殷勤咁，但講出嚟嘅每一句「多謝哂」同「唔使客氣」，完全感受唔到嗰份誠意，反而好強烈感受到只係好生硬毫無情感咁回應客人，完全係貌合神離！原來米芝蓮覺得呢啲咁嘅服務都OK 㗎？講到食物，味道尚算唔錯，個別菜式都算精緻，但有啲就眼高手低，特別係嗰個白汁脆皮遼參！廣東菜嚟講，個炸皮要夠靚，唔使講都一定要炸兩次，第二次係大火翻炸逼返啲油出嚟，呢啲咁基本嘅技巧，真係唔使再多講啦！但睇吓條脆皮遼參！！嗰層炸皮朔滿晒油，根本啲油都冇逼到出嚟，只能夠話個廚師嘅功力真係好唔掂掂囉！另外，就係件琵琶豆腐，上碟嘅時候望落去洩哂氣咁，究竟係本身嘅用料令佢下榻無法漲起，定係廚房煮起擺得太耐先至上菜，的確係一個疑問！最後，就係個招牌炒飯，呢個招牌炒飯叫得招牌兩個字應該係好有信心之作，可惜飯粒太濕太軟，能夠唔係炒埋一舊，都算有返咁上下功力，但口感食落真係比一碟靚嘅炒飯濕得滯⋯⋯個燉湯同蒸龍躉腩，算幫佢加番少少分啦，燉湯各方面都合格，而條龍躉質素相當唔錯，可惜蒸嘅火候稍為有少少過熟，但都可以接受。整體嚟講，食完呢餐真係完全感受唔到佢係米芝蓮一星嘅工價，所以食完呢餐之後，印象只記得上面幾道出品比較差嘅菜式，其餘嘅菜式，都冇乜想返轉頭再食嘅衝動。 continue reading

With the super typhoon Saola leaving HK and knowing that the restaurant we have booked has opened for dinner, we come to the Michelin-starred The Demon Celebrity. Located at Central Wyndham Street, it is the brainchild of Chef Cheng Kam-fu and Alvin Leung, two celebrity chefs in Hong Kong.It is a quiet evening with most customers decided to cancel their booking, so there are only two tables. The décor is nice, inspired by the Shang Dynasty. We are seated at the back in a semi-private space with four tables, with some interesting murals on the walls displaying mythical ancient Chinese characters and arts.We have ordered the Executive Dinner Tasting Menu ($1,880). The starters are the signatures of Chef Cheng, Stuffed Chicken Wing with Bird's Nest, with Iberico Ham and Fish Meat Tofu 燕窩釀鳳翼 拼 饕餮琵琶豆腐. The chicken wing has its bone removed and deep-fried perfectly, with crispy skin and tender meat, and stuffed with abundance of bird’s nest. The five-spice salt provides good seasoning as the bird’s nest does not have flavour on its own. The tofu is in fact the better of the two in my opinion, with a slightly crunchy surface and right proportion of fish meat and tofu in the mix. The small piece of Iberico ham adds wonders with its savoury note. Definitely need to try this.Next comes Stir-fried Pork's Tripe-tip with Black Beans and Chili Sauce 豉椒炒肚尖. Another of Chef Cheng’s signature, the tripe-tip has great crunchy texture, with the different bell peppers, onion, spring onion adding their fragrance. We can also taste the ‘wok hei’ from the intense heat the chef used to cook these, which really bring forward the black beans and chili flavours. There is also not a single drop of sauce remaining after we finish the dish. It might look simple, but getting to this level is no easy feat.The third course is Double-Boiled Superior Shark's Fin Soup with Yunnan Ham 菜膽雲腿燉鮑翅. The soup is served very hot to my satisfaction, and the clear soup has rich umami and flavours, no doubt prepared using many ingredients for many hours. The Yunnan ham adds a savoury aroma to the soup, while the Chinese cabbage is tender and delicate. The amount of shark’s fin in my serving is very generous but my wife has much less, so I believe there is a slight mistake in portioning. A very nice soup.Then comes Braised Dried Japan Yoshihama Abalone 35(PPC) with Goose's Web 35頭日本吉品鮑魚拼鵝掌. The staff reheats the abalone and goose’s web in front of the table, making sure it is steaming hot when served. The sauce is very delicious, full of umami and not overly salty. The goose’s web is braised perfectly with the skin easily detached from the bone. The abalone is apparently the highlight, very tender and intense in flavours, with a ‘sugary’ interior when cutting in.The fifth course is Home Style Steamed Giant Grouper 家鄉蒸龍躉腩. With a thick skin that is full of collagen, the giant grouper is cut into thin slices and then steamed with pickled kohlrabi in the traditional style, which adds a bit of saltiness and texture. I also like the specially prepared soy sauce for the fish, as it helps to bring forward umami but do not mask its original flavours. Again, a dish that looks simple but is a showcase of the prowess of the chef.The sixth course is Master Fu's Signature Fried Rice 富哥招牌炒飯, with Seasonal Vegetables 時菜. Served in a clay pot, the fried rice scores high marks, having each grain of rice distinct and separate, and not oily. With some fresh shrimps, egg, plenty of chopped spring onion, I also add a bit of the homemade XO sauce to add a touch of spiciness, it is so good we each finish two bowls. The Kale has been cooked in supreme broth, tender and without any fiber.Daily Sweet Soup 是日糖水 is a cold soup made with peach gum, snow fungus, and wolfberries. Appropriate in sweetness, the chef has chilled the soup to make it less gluey in texture, with a more refreshing palate and taste.The last course is Chinese Red Date Cake 養顏棗皇糕. Just finished steaming, the red date cake has a nice q texture, with good red date flavours and just a touch of sweetness, which brings a healthy and wholesome conclusion to our dinner.Service is good, but I would like the staff to introduce the dishes in more details, and given the restaurant is very quiet on the night, there is no reason why they do not take the opportunity to have more interactions with the customers. The bill on the night is $4,272 and with the quality of the food, its prime location and environment, I would say it is reasonable. I did not try any of Chef Alvin’s cuisine however, and perhaps worth another visit to explore those in future. continue reading