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3-min walk from Exit A2, Sheung Wan MTR Station
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Telephone
27110063
Opening Hours
Today
18:00 - 00:00
Mon - Sat
18:00 - 00:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
呢排想搵間中菜，掃掃吓見到呢間嘢，先醒起啱啱開業嘅時候幫襯過，而家補返當時嘅食評。味道一般。👎🏿👎🏿👎🏿網上吹噓得太誇張。侍應態度麻麻。👎🏿👎🏿👎🏿👎🏿👎🏿唔知係咪人手唔夠，叫佢拎個餐牌拎咗20-30分鐘，再催多佢一次，佢就態度好差咁話:嚟緊㗎啦嚟緊㗎啦等我做埋啲嘢先。🥴🥴嗰條友似係經理或者Senior。其實永做吾起，唔係冇原因。👈🏻👈🏻👈🏻所以而家想搵返中餐廳都唔會食呢排想搵間中餐廳，都吾會食返永。最後講吓價錢，我哋五個人，坐房，低消係$18,000。 其實如果嘢食好食，態度又好，價錢都係其次。但係又貴，又態度差，味道也一般。唔知而家點，不過身邊人已經好少再提起呢間餐廳。
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有幸跟住飲食界前輩級人物來永, 試過Vea, 再黎呢間餐廳會有期望的。我帶上我的茅臺黎，絕絕子。整體穩陣，雪膠其實都好好味，但太多照片upload唔到咁多。 如果請客都可以再黎。
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Another epic dinner organised by Professional Food Critic with Chef Vicky yet again pulling all the stops. I would only highlight the more memorable items of the evening. This time around Chef Vicky was gracious enough to debut Wing’s first roast pig for us to try. We were told last time less than 2 months ago that he was still experimenting it and a work in progress not yet ready for us to consume. This time he told us this is probably his 45th attempt and joked that his staff have had enough of it already for staff meals. I would say that this is a nice attempt but it would have been better had the pig been served quicker when the skin was crispiest. Surprisingly the table’s favourite was the pork pepper buns that were served right before dessert when we were full to the brim. Chef Vicky explained that he usually likes to save the best for last as diners are usually too full by then so it has to be incredible. And they were indeed delectable. Straight out of the pan kind of hot. Eminent foodies commented that the pork was juicy fresh and the buns were peppery but not at all pungent. What a treat!
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有老婆帶我威, 能夠吃到永也是我在香港中的Bucket List之一, Chef Vicky在上層VEA表達的是如何用本地食材去處理法國Fine Dining, 這裏比較純粹, 就是用他理解的去做中菜. 沒有西式的煮化, 但是有西式的嚴謹和細緻. 頭盤最令我驚奇的, 是將茄子蹺得做辮子一樣, 然後加上酸汁以煙燻做法, 重疊起來的茄子吃起來口感有層次, 並非只有軟蓉蓉的感覺. 另一道是蟶子配上海茸, 無論是切絲還是切片, 也見到絲毫不差的刀功, 作為開胃小菜當然也夠惹味.湯品是紅棗當歸燉羊肉, 羊肉來自法國, 羶香柔和, 加入當歸和紅棗燉成的高湯, 甘醇而暖入深. 主菜的馬友以陳皮豆豉醬一齊蒸, 馬友的油香和醬香結合, 鮮甜但不膩. 煙燻乳鴿配以蔗汁, 乳鴿的秋味和肉香, 配以甘蔗的直甜, 互有補足, 煙燻令肉質更為鮮嫩且在吃前帶有帶有香氣, 層層遞進. 阿拉斯加長腳蟹的肉質爽實, 配煎腸粉的香脆, 和秘製麻辣汁的惹味, 成為整晚味道最強的角色. 最後的花膠燉飯雖說有點似燉意大利飯, 外表看起來黏貼, 但內裏卻出奇地紮實, 和炆得很腍的花膠, 相映成趣.
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好友C先生生日，特別預訂了這一家新派中菜館，也是第四次來訪了，個人最喜歡蒜醋瀨尿蝦，裏面的蝦膏煮到半流心狀態，非常出色。另外香辣阿拉斯加皇帝蟹配煎腸粉和鮑汁羊肚菌花膠飯也是我的最愛。餐廳主廚Vicky 把西餐的煮法融入中菜裏，對食材也十分講究，會因應時令食材調整菜單，擺盤也十分精緻，每道菜都像一件藝術品，所以每次到來都非常有驚喜，thank you Vicky 師傅 🙏🏻
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