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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

Level4
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人生第一次食大班樓,早已聽聞大班樓經常入選亞洲最佳餐廳50名,今年入選過米芝蓮,一定係有實力的餐廳。今次長輩請食飯,我就又口福了嚟到大班樓梗係要食招牌菜式啦雞油花雕蒸大花蟹配陳村粉( 時價)Steam fresh flowery crab with aged shao xing wine fragrant chicken oil With flat rice noodles選用優質嘅食材,大花蟹非常新鮮,肉質厚實鮮甜,花雕更能帶出海鮮嘅鮮味。龍井煙燻米鴨配黑糖配望子梅醬 一隻Tea smoke duck with tamarind and dark sugar 服務員一端出嚟,一股茶煙燻香,鴨嘅表皮好脆, 鴨嘅肉質多汁。
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人生第一次食大班樓,早已聽聞大班樓經常入選亞洲最佳餐廳50名,今年入選過米芝蓮,一定係有實力的餐廳。

今次長輩請食飯,我就又口福了

嚟到大班樓梗係要食招牌菜式啦

雞油花雕蒸大花蟹配陳村粉( 時價)
Steam fresh flowery crab with aged shao xing wine fragrant chicken oil With flat rice noodles

選用優質嘅食材,大花蟹非常新鮮,肉質厚實鮮甜,花雕更能帶出海鮮嘅鮮味。

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龍井煙燻米鴨配黑糖配望子梅醬 一隻
Tea smoke duck with tamarind and dark sugar


服務員一端出嚟,一股茶煙燻香,鴨嘅表皮好脆, 鴨嘅肉質多汁。
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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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DETAILED RATING
Taste
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Date of Visit
2021-04-26
Dining Method
Dine In
Recommended Dishes
  • 雞油花雕蒸大花蟹配陳村粉