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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
37
0
2021-09-10 2103 views
欲罷不能又係「大班樓」!今次係兩餐混合戰,有午餐同晚宴,多謝 Chef Andy 兩次精心安排菜式。第一道菜係爆膏鹽焗奄仔蟹鹽香滲透蟹身,食嘅時候香濃嘅蟹膏夾雜着淡淡嘅鹹香,令人垂涎🤤。跟住呢個樟木煙燻鵝應該係我食過最好食嘅煙燻鵝,不嬲對煙燻鵝都冇乜興趣,因為大部份餐廳都會做到肉質乾柴,但「大班樓」做到呢個煙燻鵝皮香肉嫩,樟木煙燻嘅香味完全滲入鵝皮鵝肉,這道菜配以紅酒一起品嚐是一流的配搭。另一道菜是彭棋蟹膏柚皮冬瓜,彭棋蟹膏嘅鮮配以柚皮冬瓜嘅清,簡單但美味。另外花椒滷水螢光魷魚同象拔蚌粥底都非常出色,但值得一題嘅又係「大班樓」另一名物臭豆腐,非常簡單嘅炸臭豆腐,亦係食過最好食嘅臭豆腐, 連臭豆腐都要自家製係咩概念。最後係人生第一次食燒豬尾,好好食但有啲膩。
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欲罷不能又係「大班樓」!今次係兩餐混合戰,有午餐同晚宴,多謝 Chef Andy 兩次精心安排菜式。第一道菜係爆膏鹽焗奄仔蟹鹽香滲透蟹身,食嘅時候香濃嘅蟹膏夾雜着淡淡嘅鹹香,令人垂涎🤤。跟住呢個樟木煙燻鵝應該係我食過最好食嘅煙燻鵝,不嬲對煙燻鵝都冇乜興趣,因為大部份餐廳都會做到肉質乾柴,但「大班樓」做到呢個煙燻鵝皮香肉嫩,樟木煙燻嘅香味完全滲入鵝皮鵝肉,這道菜配以紅酒一起品嚐是一流的配搭。另一道菜是彭棋蟹膏柚皮冬瓜,彭棋蟹膏嘅鮮配以柚皮冬瓜嘅清,簡單但美味。另外花椒滷水螢光魷魚同象拔蚌粥底都非常出色,但值得一題嘅又係「大班樓」另一名物臭豆腐,非常簡單嘅炸臭豆腐,亦係食過最好食嘅臭豆腐, 連臭豆腐都要自家製係咩概念。最後係人生第一次食燒豬尾,好好食但有啲膩。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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