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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

Level2
13
0
2019-12-16 1710 views
在用餐前數天,我便跟大班樓的職員whatsapp溝通好菜單,十分方便。職員對於菜式的處理亦很彈性,容許客人轉換不同價錢相近的菜式,以求滿意客人的口味!滷水花椒小吊桶:吊桶有很香的花椒味道,卻不會太嗆,鹹度適中,最大的優點是吊桶入味之餘卻不會「韌」!蜂巢芋泥煙鴨盒、金錢蟹肉香菇盒:我不太喜歡炸物,但蟹肉香菇盒挺好吃,很香的菇味,略嫌炸漿有點多。而芋泥煙鴨盒的煙熏味非常突出,鴨味甚濃。個人較喜歡清淡一點的金錢蟹肉香菇盒。老火靚湯:是日靚湯是蠔豉冬菇燉瘦肉,每盅皆十分足料,味道適中,湯更沒有油 (隔油功夫一流),喝完整盅湯和吃完湯渣後立刻飽了40%!雞油花雕蒸大花蟹配陳村粉:這個是大班樓的招牌菜,重中之重!服務員拿菜式到桌上後細心地詢問我們要否先拍照,拍照過後他幫我們把蟹和陳村粉分到各人的碟上。花雕香味四溢,陳村粉完全吸收了花雕和蟹的精華,非常入味!花蟹本身多肉,肉質較堅挺,蘸上花雕汁後仍不失鮮味。魚米湯煮大花蝦球,椒鹽蝦頭:魚米湯是用鮮魚熬製的粥,再把米隔走,所以湯中有魚的香味和粥的稠度。椒鹽蝦頭爆得十分脆,要趁熱先吃,基本上可連殻一併吃掉!而花蝦球則浸在魚湯中,味道很新鮮和清新!話梅肉桂
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在用餐前數天,我便跟大班樓的職員whatsapp溝通好菜單,十分方便。職員對於菜式的處理亦很彈性,容許客人轉換不同價錢相近的菜式,以求滿意客人的口味!
58 views
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0 comments

滷水花椒小吊桶:吊桶有很香的花椒味道,卻不會太嗆,鹹度適中,最大的優點是吊桶入味之餘卻不會「韌」!
67 views
0 likes
0 comments

蜂巢芋泥煙鴨盒、金錢蟹肉香菇盒:我不太喜歡炸物,但蟹肉香菇盒挺好吃,很香的菇味,略嫌炸漿有點多。而芋泥煙鴨盒的煙熏味非常突出,鴨味甚濃。個人較喜歡清淡一點的金錢蟹肉香菇盒。

老火靚湯:是日靚湯是蠔豉冬菇燉瘦肉,每盅皆十分足料,味道適中,湯更沒有油 (隔油功夫一流),喝完整盅湯和吃完湯渣後立刻飽了40%!
75 views
0 likes
0 comments

雞油花雕蒸大花蟹配陳村粉:這個是大班樓的招牌菜,重中之重!服務員拿菜式到桌上後細心地詢問我們要否先拍照,拍照過後他幫我們把蟹和陳村粉分到各人的碟上。花雕香味四溢,陳村粉完全吸收了花雕和蟹的精華,非常入味!花蟹本身多肉,肉質較堅挺,蘸上花雕汁後仍不失鮮味。
92 views
0 likes
0 comments

魚米湯煮大花蝦球,椒鹽蝦頭:魚米湯是用鮮魚熬製的粥,再把米隔走,所以湯中有魚的香味和粥的稠度。椒鹽蝦頭爆得十分脆,要趁熱先吃,基本上可連殻一併吃掉!而花蝦球則浸在魚湯中,味道很新鮮和清新!
57 views
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0 comments

話梅肉桂糖醋排骨:排骨每人一條,份量挺大!醬汁濃度和酸甜味道恰到好處,剛好黏在整條骨上,有點話梅味道,卻不太嚐肉桂味。一定要連排骨旁的薑片一併吃掉,薑片蘸滿了醬汁超美味!多點醬汁會更理想。
80 views
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0 comments

梅菜芥蘭:芥蘭十分嫩,硬度適中。配上梅菜的甜味,芥蘭沒有任何草青味,兩者挺匹配。

三蝦炒飯:超大碟炒飯,近乎3/4 都要打包,炒飯炒得十分乾身,每粒米分明,材料十足,略嫌味道偏淡。

杞子雪糕/杏仁茶:第一口吃杞子雪糕時覺得奶味很重,多吃幾口後便嚐到淡淡的杞子香味,配上真材實料的杞子肉,大家都讚嘆這口味特別的雪糕。杏仁茶的杏仁味濃,完全不甜!

總括而言,大家對那天晚餐皆很滿意,菜式特別,材料新鮮,份量十足。服務員亦十分熱心地講解每道菜,更主動詢問要否為我們拍照和要否把吃不完的食物打包!下次一定會再光顧!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-12-11
Dining Method
Dine In
Spending Per Head
$900 (Dinner)
Celebration
Christmas
Recommended Dishes
  • 話梅肉桂糖醋排骨
  • 雞油花雕蒸大花蟹配陳村粉