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2022-02-04
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A tasteful, modern and elegant restaurant, take a closer look of their installations, interior design, lightings and flower arrangements, they'd paid attention to every little detail to present the theme of "Bamboo"Outstanding and delicious Shanghainese cuisine with a tweak to suit the taste buds of Hong Kong people, what a stunning dining spotCheck out what we had:▪︎Cold Dish Combo- Drunken Chicken- Chilled Jellyfish Head- Crispy Eel- Chilled Crystal Ham- Beef in Aged Mandarin Peel▪︎Braised Shark
Outstanding and delicious Shanghainese cuisine with a tweak to suit the taste buds of Hong Kong people, what a stunning dining spot
Check out what we had:
▪︎Cold Dish Combo
- Drunken Chicken
- Chilled Jellyfish Head
- Crispy Eel
- Chilled Crystal Ham
- Beef in Aged Mandarin Peel
▪︎Braised Shark's Fin Soup with Bamboo Pith
▪︎Stewed Dongpo's Pork Belly in Brown Sauce
▪︎Stewed Beancurd and Crab Roe with Bamboo Pith in Ishinabe
▪︎Ge Yuan Noodles with Sliced Abalone in Scallion Oil
▪︎Pan-fried Pork Dumpling "Xiao Long Bao" on a Hot Plate (5 pcs)
“月映竹成千个字”
從踏進這間新開餐廳的一刻，深深感受到這裡營造海派的低調奢華感：廂房和座位不論裝修細節和色彩配搭、空間感、用餐位佈置、燈光甚至碗碟上的竹林暗紋圖案和枱上的裝飾小花盤等，都是經過精心設計，低調中見品味。餐廳以“竹”為主題，“个”字是個象形文字，就像三片竹葉在一起；中庭的橙紅色竹林燈光裝置，除了是個有型的打卡位外，箇中概念其實代表著竹子快速的生長，寓意“生生不息”的意思
食物擺盤頗為精緻，烹調出以香港人口味為本又不失淮揚菜的原味道的菜式：
●五福臨門
醉雞・紅蜇頭・脆鱔・鎮江肴肉・陳皮牛肉
>像個豐盛喜氣洋洋的新春全盒！鎮江肴肉晶瑩剔透清爽美味，醉雞酒味香醇肉又嫩滑入味，陳皮牛肉的果皮味突出，牛肉中有軟腍的筋口感倍增，脆鱔也香口，紅蜇頭爽脆富麻油香
●紅燒竹笙魚翅
>魚翅足料且粗身，竹笙很爽口，就算不下醋，火瞳高湯已夠鮮味
●東坡草扎肉
>個人很喜歡這個菜，餐廳特製滷水醬汁把肉染成耀眼的朱紅色，像極一塊古樸的寶玉！油潤的脂肪入口即化，瘦肉部份軟嫩多汁，自己一吃傾心！也是個養顏的骨膠原食品
●石鍋竹笙蟹粉燉豆腐
>熱呼呼地上桌味道香濃，豆腐真的滑不溜口，蟹粉、江瑤柱和蝦仁大大提升鮮味，配搭爽口竹笙和馬蹄粒更能增加口感層次
●个園蔥油鮑片拌麵
>自己一向超喜歡食蔥油拌麵，呢個有鮑片係升呢版，食落很香味道不錯
●鐵板上的小籠包 (5件)
>香煎小籠包幾有特色，初嚐另有一番滋味；肉餡口感細緻亦爆汁，與微焦帶香的包底係絕配
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