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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
15
0
2015-07-29 6995 views
一局要排三個月的KC飯局,果然不負各位食友的期望,多謝 KC 及 Isaac安排。 令大家過了開心回味的一夜!大班樓一向嚴選食材,今晚仲份量十足,炸功更可能是全港最好(我覺得)餐前小吃酥炸蟹肉香菇盒 -似金錢蟹盒,如原味計我選澳門勝哥,但這個改良版都好正,料多及炸功好過勝哥。黑糖砵酒煎金蠔 我喜愛外皮多點蜜糖及脆些 二十年咸檸檬金銀蒜蒸蟶子 用上大孖陳年咸檸(因陳年咸檸味道比較清,正好夾海鮮) 蟶子也爽滑彈牙。煙燻野生青邊鮑片 煙燻味可再重些,鮑魚味再濃些就正啦湯品燉烏雞老火靚湯主菜蜜糖豆仁蝦油炒琵琶蝦 位上 份量十足,非常驚喜 蜜糖豆仁又美味 蝦又彈牙雞油花雕蒸花蟹配陳村粉 佢個花雕汁好好味及貴(65/兩)已是街知巷聞 但陳村粉質素則比之前退步,我想是來貨問題,以前好軟滑,今年食兩次都偏實香煎百花雞件配魚露 皮脆有雞味無花果麵醬牛三味 (坑腩、牛根、蝴蝶腩)全都燜得剛好,料材又靚見到這牛有食友又想起年初鏞記牛腩份量之少,所以食店出品真要過得人過得自己!時菜炒大班樓煙燻臘肉(天哥農莊自家生曬)臘肉都是冬天正D,肉味好 主食蟹肉糯米飯 飯香,如蟹肉再多些就完美甜品自家製桂花杞子及薑汁雪糕
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一局要排三個月的KC飯局,果然不負各位食友的期望,多謝 KC 及 Isaac安排。 令大家過了開心回味的一夜!
大班樓一向嚴選食材,今晚仲份量十足,炸功更可能是全港最好(我覺得)
餐前小吃
酥炸蟹肉香菇盒 -似金錢蟹盒,如原味計我選澳門勝哥,但這個改良版都好正,料多及炸功好過勝哥。
酥炸蟹肉香菇盒
261 views
2 likes
0 comments
黑糖砵酒煎金蠔 我喜愛外皮多點蜜糖及脆些
黑糖砵酒煎金蠔
136 views
0 likes
0 comments
二十年咸檸檬金銀蒜蒸蟶子 用上大孖陳年咸檸(因陳年咸檸味道比較清,正好夾海鮮) 蟶子也爽滑彈牙。
二十年咸檸檬金銀蒜蒸蟶子
221 views
0 likes
0 comments
煙燻野生青邊鮑片 煙燻味可再重些,鮑魚味再濃些就正啦
煙燻野生青邊鮑片
191 views
0 likes
0 comments
湯品
燉烏雞老火靚湯
燉烏雞老火靚湯
107 views
0 likes
0 comments
主菜
蜜糖豆仁蝦油炒琵琶蝦 位上 份量十足,非常驚喜 蜜糖豆仁又美味 蝦又彈牙
蜜糖豆仁蝦油炒琵琶蝦
121 views
0 likes
0 comments
雞油花雕蒸花蟹配陳村粉 佢個花雕汁好好味及貴(65/兩)已是街知巷聞 但陳村粉質素則比之前退步,我想是來貨問題,以前好軟滑,今年食兩次都偏實
雞油花雕蒸花蟹配陳村粉
142 views
0 likes
0 comments
香煎百花雞件配魚露 皮脆有雞味
香煎百花雞件配魚露
298 views
1 likes
0 comments
無花果麵醬牛三味 (坑腩、牛根、蝴蝶腩)全都燜得剛好,料材又靚

見到這牛有食友又想起年初鏞記牛腩份量之少,所以食店出品真要過得人過得自己!
無花果麵醬牛三味 (坑腩、牛根、蝴蝶腩)
305 views
2 likes
0 comments
時菜炒大班樓煙燻臘肉(天哥農莊自家生曬)臘肉都是冬天正D,肉味好
時菜炒大班樓煙燻臘肉
137 views
0 likes
0 comments
主食
蟹肉糯米飯 飯香,如蟹肉再多些就完美
蟹肉糯米飯
423 views
4 likes
0 comments
甜品
自家製桂花杞子及薑汁雪糕  我每次最少食兩球杞子雪糕
自家製桂花杞子及子薑雪糕
152 views
0 likes
0 comments
蛋白杏仁茶

(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
2015-07-22
Dining Method
Dine In
Spending Per Head
$800 (Dinner)
Recommended Dishes
酥炸蟹肉香菇盒
二十年咸檸檬金銀蒜蒸蟶子
煙燻野生青邊鮑片
燉烏雞老火靚湯
蜜糖豆仁蝦油炒琵琶蝦
雞油花雕蒸花蟹配陳村粉
香煎百花雞件配魚露
無花果麵醬牛三味 (坑腩、牛根、蝴蝶腩)
蟹肉糯米飯
自家製桂花杞子及子薑雪糕
  • 雞油花雕蒸大花蟹配陳村粉
  • 杞子雪糕
  • 雞油花雕蒸蟹
  • 香煎百花雞件
  • 無花果麵醬牛三味