大官廳 (Closed)

旅日期間，與當地朋友談起港日兩地烹飪風格分別，為何善產乾鮑魚的日本人卻不好乾鮑？為何我們的鹽焗雞走向沒落之路？翻看近年相薄，當中實有不少值得深思的故事。華洋共融、新舊交替的中環，既保留著陸羽、蓮香樓等舊式茶樓，無論點心與晚市懷舊菜亦保留著汁醬厚重的圍頭菜風格，對接觸於西日料理的ABC與新一代，要接觸傳統口味無疑多了重門檻。香港人靈活多變，近年中菜亦發展出形式上能與西方文化接合的當代菜式，除了能以按人頭作位上的經典名物焗釀蟹蓋，滿滿蟹肉加上洋蔥提香，作為請客料理夠體面亦企理；更有趣是「老外」深喜歡的人氣料理片皮鴨，亦可以改良為熱碟上，恰好足夠二至四人分享，雖然這種做法不免油脂重較為膩口，但一定程度上符合現代四口之家的市場需要。與盛產優質食材的日本不同，在地原條件加上土地政策下，失去農作物於走地雞、野菜的我們，亦只能靠廚功彌補食材鮮度不足問題，好像冰鮮雞弄不出原汁原味鹽焗雞，就只能退而求其次作啫啫雞煲。又如欠決本灣大蝦，亦只能以南中國海至菲律賓的大虎蝦，靠刀功與走油的火廚藝把大虎蝦做出玫瑰美態的玻璃蝦球，再以薄芡提味，雖然鮮味不及野生九蝦，但彈牙肉質倒受西、日客人喜歡。至於點心，除了公仔造

一路都想試下呢間餐廳，今日一行4人來試下。1） 個魚塊係煎的，但係唔油，配上的香蔥真系香，味道剛剛好！2）估唔到無花果配咕嚕肉好配，好食！10分！3）呢個係冰菜，唔係普通青菜，好少餐廳有得食，一定要提下個上湯，調得好好味！4）好入味，個人來講有點鹹，男士應該幾喜歡，而且呢個菜份量太少，好似地5-6片 5）我無食，不過無complain.6）配柚子孫孫地幾好食，又無骨，推介！7）研究緊叫大官炒飯定呢個燴飯，最後點左燴飯，不過不失啦！8）本人都幾鍾意食叉燒，而且都去過好多不同酒店食，呢間係做得好好，可以媲美凱悅軒！9）純碎gimmick同得意叫來影下相

Mod Bar, at the ground floor of Tycoon Tann, is becoming a favourite watering hole of mine on Wellington Street. It's a small space but always good for a drink or two, and great for some conversation with friends. They have many cocktails, some using Asian-inspired ingredients and presentation! We dropped by on Monday to enjoy their buy one get one promotion, my personal favourite is the Yum Cha cocktail made with some cinammon gin, lemongrass and fruit tea, but this time I wanted to try somethi

Tycoon Tann is one of those places that is a hidden gem...because it seems like a bar from the outside, not many people know the deliciousness it has to offer! My friend and I were walking around Central looking for somewhere to eat, when we noticed this place from across the street. We though it was just a bar but the hostess explained to us the bar was on the ground floor and dining room upstairs. We didn't have a booking but they said there were tables available, great! First..before eating..

My friends and I had stumbled upon Tycoon Tann this past June when it had just opened, and tried some of their Asian-inspired cocktails at the bar. After such a great experience, we decided to come back sometime to try their food! The dining room upstairs is divided into two floors, fairly small but providing a dark, intimate atmosphere. Our waiter recommended us some dishes, so we decided to go with his suggestions. The menu has loads of Cantonese classics with modern twists, using interesting

在這裏用餐感覺有點奇怪，我總是覺得這裏不中不西，要是 fusion 又做得不太稱職。走高檔路線又未達到那個層次，但有朋友推介，就來試一次午飯吧。但喜歡與否，真的見仁見智，我就肯定不會再光顧。  黑松露帶子鳳眼餃 Steamed scallops dumplings with black truffle 推介菜式，味道不錯，新鮮帶子算是中規中矩，黑松露份量適中，沒有搶去主菜的味道。  菜苗星斑餃 Garoupa dumplings with veggie服務員熱烈推介，但我覺得味道很一般。老實說，如果我不是預先知道這個是星斑餃，我根本完全不知道內裏是甚麼魚，食不出魚的鮮味，星斑的味道更加欠奉。  極品和牛酥 Crispy supreme wagyu beef puffs  我只吃到肥肉，但完全沒有和牛味道和口感，用料很少，只吃到酥皮。真的是又貴又難食呢。I regret so much ordering this dish...I'd rather go for turnip puff if they have one  蜜汁攣毛豬叉燒  Hungarian Mangalica

We ate in the private room upstairs and the 6 course meal was very good. The beef cubes were very good especially with the mustard underneath it. The soup was also very hot and had a lot of seafood in it which was very fresh. The highlight was the big sesame ball for dessert which was blown out of proportion but also very delicious. The service was very attentive and we had about four waiter is serving us. We will definitely come back again.

My next 2 meal reviews in succession are going to slightly compare the Cantonese food trends stretching from the past to present, itself heavily influenced by micro-regions inside Canton, such as capital city Guangdong itself, Chiu Chow/TeoChew near the sea, Shunde region and even the Hakka nomad settlements into Canton. I am starting to see that Hong Kong and Macau’s Cantonese food style are developing and diverging into about 3 slightly different styles nowadays, so I just wanted to post a rev

At Tycoon Tann, they serve Rastignac Cognacs.There serve Rastignac Cognac Three Stars, Rastignac Eiffel Tower XO and Rastignac Extra.I am not an expert with drinks but they had a strong taste!The Rastignac Cognac Three Stars cost $80 per glass, $1188 per bottle, the Rastignac Eiffel Tower XO costs $170 per glass $2888 per bottle and the Rastignac Extra costs $300 per glass and $4888 per bottle!It was packed that night because Michael Miu and Crystal were there.As well as cognac, we tried Tycoon

試新野，開心～同朋友慶祝生日，午餐就試下依間大官廳！ 知道價位都唔低，商務午餐三百幾加一，我相當滿意，物有所值👏 先上個湯，即刻眼前一亮～老火木瓜雪耳花膠湯，夠火喉，湯料美味，即時對後來的食物有期待。 點心拼盤ok，不算很特別， 整體味道合格。比較突出的是香脆春卷（雖然芝士比較飽肚）和素菜包。店方強力推介的叉燒，真的很不錯， 肉質好又juicy,甜度適中，每人兩片份量剛好 這個帶子炒蘆筍有點驚喜，四大片鮮帶子不欺場，炒得很好吃。 腐竹雜菇浸菜蔬口感清新，配搭非常好，而且菜很特別（名稱忘記了），爽口好吃 相比之下荷葉飯就普普通通，有荷葉的香味，作為最後飽腹， 恰如其分 但最精彩的是最後上的甜品！這黑糖薑茶配水晶皮紫薯湯圓，非常非常漂亮！！漸變色的湯圓實在非常誘人～難得味道也非常好，不太甜，令人非常回味～大官廳的環境和服務整體不錯，會和其他朋友再去一遍～

部份人常說中菜已不合潮流，但何謂潮流呢？相信部份人就是嫌棄那些殘舊又不衛生的酒樓，可是他們再想深一層，身為中國人又怎可能不吃中菜呢？現在有很多中菜廳都為了迎合年輕一輩，加入了許多西方元素，例如在食材及餐飲方面。近來，中環的威靈頓街就開了一間主打中菜的新潮型格餐廳，名叫大官廳。這兒共分三層，地下是酒吧，專門提供酒類飲品及小食，而第二及三樓則是用餐區。每一層的裝潢都略有不同，不過都滲有中式原素，就像酒吧區為例，以中國的百子櫃為概念來設計，型格獨特。當天正好有朋友能早來，便先來酒吧享受一下冰凍的雞尾酒來消一消暑。打開酒牌後，頓時令我感到困惑，每款雞尾酒的用料都很特別，全部都用上了中式食材或中國酒來調配。小弟點上的是【Captain’s Duty】，是酒吧經理Jimmy在調酒師大賽的得獎作品，材料用上冧酒、自家製芋頭糖漿、花椒、八角、肉桂及薑等等的香料，組合極為有趣。先是感到像芋頭奶茶的芋頭香味，慢慢又滲出陣陣花椒八角的香味來，思緒突然混亂了，可是味覺卻仍然感到美味，並以中式茶盅來作盛載，以湯匙來喝，有點吃中式糖水的感覺。其餘的友人揀選了同樣有趣的雞尾酒，分別是【Chi Pao】及【Yum C

潮流興 fusion 中菜，很多用西式材料以中式的烹調的方法出品，其中一間城中熱話就是新開的「大官廳」。「大官廳」樓高三層，裝修很有中西合璧的感覺，有些侍應甚至是外籍朋友呢。這裏的總廚吳師傅曾在「龍璽」工作，擁有20多年經驗，擅長創作新菜式，今次來可以說是體驗做一次大官的味覺旅程！地下的部份是給人客喝酒聊天的地方，特色是用不同的中式酒來調製 cocktail。像我這杯「Tycoon Tann」$110，就是用中國花雕、氈酒、橙味苦酒混合而成，再用中國茶杯奉客。我自己一向喜愛味道偏濃的 cocktail，所以對它情有獨鍾，它亦比較適合男士。當日我來吃飯的女伴就點了其他甜味較重的雞尾酒，例如「Yum Cha」、「Chi Pao」等等，各有喜好。順帶一提，這裏的雞尾酒名稱都是用英文去表達中國的文化，例如「飲茶」、「旗袍」等等，有趣。「大官點心四喜」$138先由吃點心開始，拼盤有「榆耳花竹蝦餃」、「黑魚子西班牙豬帶子燒賣」、「鮑魚雞粒酥」、「螃蟹芝心春卷」，很多都是西材中用。我最喜歡蝦餃，用上越南花竹蝦，爽彈，而皮是加有甘筍汁，呈現天然粉橙色，蝦餃可以一啖放入口，不會皮還皮，餡還餡，能保留吃蝦

現在做中菜，尤其在香港，已經不能再墨守成規，要吸引洋化的年輕一代，就要走型格路線。位處中環的大官廳，跟隔鄰的來佬餐館屬同一集團，剛在五月份才開業。假如初次路過，不知就裡的人，可能未必估到是中菜館，單從門口望進去，會否疑問究竟這店是賣什麼的呢，涼茶、酒吧? 這晚就約定友人，進入這個「官場」。大官廳地下是酒吧Mod Bar，晚上九點前是Happy Hour時間。一邊牆壁用了中藥房的百子櫃來做裝飾，當我在Facebook發佈以下這張拿著傳統中式茶杯的相片時，朋友們都以為我去涼茶舖飲苦茶。其實我手上這杯是Cocktail，名叫Tycoon Tann ($110)，用中式茶杯來盛裝，確是一絕。這是店內其中一杯Signature Drink，內含中國花雕酒、Gin酒和橙皮等，味道沒有想像中的苦澀，我認為頗有層次感，但似乎男女有別，在場的女士就覺得苦了。另外又叫了一杯叫Chi Pao ($105)，即旗袍的意思，以茅台酒配蘋果汁，加上Whisky，果味很香，中和了酒的濃烈。兩杯酒都帶給我驚喜，趁著還未醉，趕快上樓上吃晚飯。從一條特別設計的木質樓梯直上，便看到樓上好風光。餐廳在一樓及二樓，每層的面積不

由中環好友告知一間function為賣點的型格酒吧加中菜館已開業於威靈頓街新餐廳當然要約埋班吃貨先睹為快。一行四人先在地下酒吧 Happy Hour酒吧以蠻有氣勢的雲石枱和牆壁配以百子櫃為中式部份佈置。那邊調酒區則將大水間吊燈掛在高高的樓底下,正如 中西共融 的香港 。小妹的Yum Cha 在中式茶杯頂放上一粒橙皮星星玩味十足, 伴上玉桂枝作攪伴。用自家製的肉桂味氈酒Gin、配上接骨木花、香茅及芒果、橙及熱情果味的果茶。小許酒精引領下帶出花香和果香, 陣陣芳香, 有如香水一樣令人心動。而且入口涼快, 此刻酒不醉人自醉。放鬆心情後我們移施到一樓餐廳區 。進餐地方沒有浮誇的裝修, 牆上掛上了四幅以動物為題名為四大美人的西洋風掛畫, 餐具比較精緻, 一絲不苛。今晚食物就由朋友發板, 由點心 $138 開始, 即是四款點心併盤榆耳花竹蝦餃- 蝦餃選用越南游水花竹蝦、榆耳，以甘筍汁做皮，呈現天然粉橙色，巧手地摺出13摺, 蝦味鮮甜亦爽口, 內涵與外表均等。黑魚子西班牙豬帶子燒賣- 精挑細選以西班牙黑毛豬背肉, 澳洲帶子及鋪上法國黑魚子，西班牙黑毛豬肉味較濃而且爽脆。加上鮮味帶子，令一向對肉感燒

Saw this place being done up a few weeks ago but didn't know what it was until they opened.It brings Chinese dim sum and Chinese tea to a new dimension because on the ground floor it is a bar that serves hip cocktails in traditional Chinese tea cups!On the first floor, it is a restaurant.The tables resemble the Chinese chess that locals play and the traditional tea cup is used for serving the cocktails.It is creative how they labelled happy hour as YUM CHA.Anyway, as I just had lunch I ordered t