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2021-03-01
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𝐓𝐡𝐞 𝐂𝐡𝐚𝐢𝐫𝐦𝐚𝐧 - 𝐍𝐞𝐰 𝐌𝐢𝐜𝐡𝐞𝐥𝐢𝐧 𝐬𝐭𝐚𝐫 𝐂𝐚𝐧𝐭𝐨𝐧𝐞𝐬𝐞 𝐜𝐮𝐢𝐬𝐢𝐧𝐞Congrats @thechairmanrestauranthk reward of the Michelin star this year. It’s always the most popular Cantonese restaurant which is local and organic ingredient-driven, definitely not luxurious and overplaying, but emphasizes on original flavors of the ingredient to show the excellent freshness.🎖# 𝟏 𝐒𝐭𝐚𝐫 ⭐ 𝐌𝐈𝐂𝐇𝐄𝐋𝐈𝐍🎖# 𝐑𝐚𝐧𝐤𝐞𝐝 𝐍𝐨. 𝟐 𝐢𝐧 𝐀𝐬𝐢𝐚'𝐬 𝟓𝟎 𝐁𝐞𝐬𝐭 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭𝐬 𝟐𝟎𝟐𝟎晚市開放後的第一個星期五晚到訪了新晉一星粵菜- 大班樓。大班樓一直在亞洲五十大餐廳排名第二名,亦是歷史以來亞洲區首間上榜的中菜廳。其以精挑細選食材見稱,真材實料和原汁原
Congrats @thechairmanrestauranthk reward of the Michelin star this year. It’s always the most popular Cantonese restaurant which is local and organic ingredient-driven, definitely not luxurious and overplaying, but emphasizes on original flavors of the ingredient to show the excellent freshness.
🎖# 𝟏 𝐒𝐭𝐚𝐫 ⭐ 𝐌𝐈𝐂𝐇𝐄𝐋𝐈𝐍
🎖# 𝐑𝐚𝐧𝐤𝐞𝐝 𝐍𝐨. 𝟐 𝐢𝐧 𝐀𝐬𝐢𝐚'𝐬 𝟓𝟎 𝐁𝐞𝐬𝐭 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭𝐬 𝟐𝟎𝟐𝟎
晚市開放後的第一個星期五晚到訪了新晉一星粵菜- 大班樓。大班樓一直在亞洲五十大餐廳排名第二名,亦是歷史以來亞洲區首間上榜的中菜廳。其以精挑細選食材見稱,真材實料和原汁原味。特別欣賞使用有機和本土食材,不時不食丶支持本地。
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先來三款頭盤,分別是九層塔辣椒膏炒蜆,蜂巢芋泥煙鴨盒和金錢蟹肉香菇盒。味道滿分!蜆肉新鮮而不被九層塔辣椒膏的重味遮蓋。兩款炸點毫不油膩,香脆可口。
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🦀 雞油花雕蒸大花蟹配陳村粉
𝑺𝒕𝒆𝒂𝒎𝒆𝒅 𝑭𝒓𝒆𝒔𝒉 𝑭𝒍𝒐𝒘𝒆𝒓𝒚 𝑪𝒓𝒂𝒃 𝒘𝒊𝒕𝒉 𝑨𝒈𝒆𝒅 𝑺𝒉𝒂𝒐𝒙𝒊𝒏𝒈 𝑾𝒊𝒏𝒆 𝒂𝒏𝒅 𝑭𝒓𝒂𝒈𝒓𝒂𝒏𝒕 𝑪𝒉𝒊𝒄𝒌𝒆𝒏 𝑶𝒊𝒍
酒香濃厚配搭鮮蒸的花蟹,肉質鮮嫩,層次分明。陳村粉吸收雞油和蟹的鮮味,加上花雕的香味,令人垂涎三尺!必點之選,不往此行!
It is freshly steamed flowery crab with a lump of delicious, velvety meat. You definitely cannot resist the intoxicating Shaoxing winey aroma.
話梅肉糖醋排骨略嫌太過煙韌,又失水準。可惜。
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最後送上生磨杏仁茶和杞子雪糕作結。熱滾滾的杏仁茶配上冰冰濃郁的牛奶味的杞子雪糕。從沒想過,杞子跟牛奶雪糕可以如此匹配,為這頓飯畫上完美的句號。
✍🏼Rating: 4.9/5
📍Location: The Chairman 大班樓
18 Kau U Fong, Central
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