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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
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世界級中菜，一位難求
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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15 views
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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😋
9 views
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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😍
12 views
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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.)
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    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