影片
Tasting Court is a private kitchen nestled in Happy Valley, offering an extraordinary culinary journey through traditional Cantonese cuisine. Founded by the son of The Chairman’s founder, it offers an intimate dining experience featuring dishes like steamed flowery crab. The restaurant celebrates ancient cooking methods and delivers high-quality dishes through carefully curated tasting menus. ✧ 凉拌鲍鱼海蓼 𝖢𝗈𝗅𝖽 𝖣𝗋𝖾𝗌𝗌𝖾𝖽 𝖠𝖻𝖺𝗅𝗈𝗇𝖾 & 𝖲𝖾𝖺 𝖢𝗎𝖼𝗎𝗆𝖻𝖾𝗋✧ 发财炒蚬 𝖲𝗍𝗂𝗋-𝖿𝗋𝗂𝖾𝖽 𝖶𝗂𝗅𝖽 𝖢𝗅𝖺𝗆✧ 芥末金沙鱼皮 𝖣𝖾𝖾𝗉 𝖥𝗋𝗂𝖾𝖽 𝖥𝗂𝗌𝗁 𝖲𝗄𝗂𝗇 𝗐/ 𝖲𝖺𝗅𝗍𝖾𝖽 𝖤𝗀𝗀 𝖸𝗈𝗅𝗄✧ 羊肚菌炖鹧鸪汤 𝖲𝗅𝗈𝗐-𝖼𝗈𝗈𝗄𝖾𝖽 𝖯𝖺𝗋𝗍𝗋𝗂𝖽𝗀𝖾 𝖲𝗈𝗎𝗉✧ 香醉红𫊻 𝖲𝗍𝖾𝖺𝗆𝖾𝖽 𝖥𝗋𝖾𝗌𝗁 𝖥𝗅𝗈𝗐𝖾𝗋𝗒 𝖢𝗋𝖺𝖻 𝗐𝗂𝗍𝗁 𝖠𝗀𝖾𝖽 𝖲𝖧𝖠𝖮𝖷𝖨𝖭𝖦 𝖶𝗂𝗇𝖾✧ 三豉酱蒸海鱼 𝖲𝗍𝖾𝖺𝗆𝖾𝖽 𝖥𝗂𝗌𝗁✧ 椒香龙虾仔𝖲𝗉𝗂𝖼𝗒 𝖲𝗍𝗂𝗋-𝖿𝗋𝗂𝖾𝖽 𝖡𝖺𝖻𝗒 𝖫𝗈𝖻𝗌𝗍𝖾𝗋✧ 竹笙时蔬卷 𝖲𝖾𝖺𝗌𝗈𝗇𝖺𝗅 𝖵𝖾𝗀𝖾𝗍𝖺𝖻𝗅𝖾✧ 虾子虾油葱油捞面 𝖯𝗋𝖺𝗐𝗇 𝖱𝗈𝖾 𝖲𝗍𝗂𝗋𝗋𝖾𝖽 𝖭𝗈𝗈𝖽𝗅𝖾✧ 椰汁枣茸糕 𝖡𝗅𝖾𝗇𝖽𝖾𝖽 𝖩𝗎𝗃𝗎𝖻𝖾 𝖢𝗈𝖼𝗈𝗇𝗎𝗍 𝖩𝗎𝗂𝖼𝖾 𝖯𝗎𝖽𝖽𝗂𝗇𝗀✧ 陈皮红豆沙 𝖢𝗂𝗍𝗋𝗎𝗌 𝖴𝗇𝗌𝗁𝗂𝗎 𝖯𝖾𝖾𝗅 𝖥𝗅𝖺𝗏𝗈𝗋𝖾𝖽 𝖱𝖾𝖽 𝖡𝖾𝖺𝗇 𝖲𝗐𝖾𝖾𝗍 𝖲𝗈𝗎𝗉The 𝙘𝙤𝙡𝙙 𝙙𝙧𝙚𝙨𝙨𝙚𝙙 𝙖𝙗𝙖𝙡𝙤𝙣𝙚 𝙖𝙣𝙙 𝙨𝙚𝙖 𝙘𝙪𝙘𝙪𝙢𝙗𝙚𝙧 offers a refreshing start, showcasing toothsome texture with subtle seasoning. And 𝙙𝙚𝙚𝙥-𝙛𝙧𝙞𝙚𝙙 𝙛𝙞𝙨𝙝 𝙨𝙠𝙞𝙣 provided a crispy indulgent interlude - each bite is a delightful crunch of savory richness.The signature 𝙨𝙩𝙚𝙖𝙢𝙚𝙙 𝙛𝙡𝙤𝙬𝙚𝙧𝙮 𝙘𝙧𝙖𝙗, often compared with the one from The Chairman, is a revelation - the crab is fresh and sweet, complemented by the aromatic wine. Delicate rice noodles absorb the rich sauce, creating an extraordinary flavor profile.The 𝙨𝙥𝙞𝙘𝙮 𝙨𝙩𝙞𝙧-𝙛𝙧𝙞𝙚𝙙 𝙗𝙖𝙗𝙮 𝙡𝙤𝙗𝙨𝙩𝙚𝙧 delivered a bold, punchy flavor that balances heat and sweetness. And the 𝙙𝙚𝙨𝙨𝙚𝙧𝙩𝙨 rounded out the experience. Both were aromatic and not too sweet, offering a nostalgic and comforting finish.
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I have bookmarked this place for the longest of time but never visited it due to mixed reviews that I’ve received over the years. But since KOL arranged it, it gotta be good right? 🙂Dinner didn’t start exactly strong. Abalone served two-way 蜀香鲍鱼拌东风螺 and 陈皮蒸鲍鱼仔. The former had a nice kick to it with sea snails added into the mix fusing the abalone with a different textural dimension which I liked. The latter was not steamed enough. I had to work so hard to slice through the abalone. The aged tangerine peel wasn’t exactly fragrant either. Bit of a let down.日本清酒浸蚬 clams were plump and meaty. Loved the sake bringing out the sweetness of the clams.花胶螺头炖鸡汤 was very heart warming. Fish maw was very gelatinous and collagen packed. 香醉红𫊻 The flowery crab wasn’t exactly big in this season but still quite meaty and sweet. Shaoxing wine was incredibly aromatic. Rice noodles were very fluffy, soaking up all the Shaoxing wine and crab essence. What a treat!隋王斩肉 A highlight for me. A dish said to be curated by the imperial kitchen of the Sui Dynasty when pork quality was unstable and they made meatballs using the more refined bit of pork near the T-bone area, with veins and tendon carefully taken out. The resultant meatball was silky smooth and flavourful after having been slow cooked in a consommé. 清汤慢炖牛肋肉 Very tender. Though meaty flavours were lacking.Overall a delightful dinner and a resto that I would recommend returning. The steamed flowery crab alone is a sufficient cause for a revisit!
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感谢我的朋友今天请我食生日饭，上个月食完大班楼，今日特登订了天一阁，这两间餐厅经常被人对比，所以今日就当试一试并知龙与凤。香醉红寻 - 其实就系花雕醉蟹陈村粉，味道出色，有层次，陈村粉有口感，我想像中的一样，绝对系招牌菜。斩肉 - 就是图中见到啲肉球，切开后的肉质非常幼嫩，入口可以话系即溶，个汤都好好饮。西班牙黑毛猪叉烧 - 这道菜亦都是招牌，但是上有啲失望，没有入口即溶的感觉，反而觉得有啲硬硬地，连一般叉烧都比不上。值得一提，虽然我知道是私房菜，但系装修配套真系都几差，啲茶都好低质。
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二人Menu:—🐚 凉拌蛏子🐚 蜀香焗鲍鱼拌东风螺🍲 花胶螺头炖鸡汤🦀 香醉红𫊻🦐 椒香焗大虎虾🥒 鲜鱼汤浸胜瓜🍚 姜米瑶柱樱花虾蛋白炒饭🍰 椰汁枣茸糕🧉 花雕红枣饮—天一阁必吃它的廿五年陈花雕蒸花蟹配陈村粉❤️是我个人的香港一! 甚至觉得当晚更好吃了🫶花雕汁香浓 拌上滑嫩的陈村粉吃一流 原来2个人都可以食咁多野 之前仲担心食吾哂🥲两个人每人半只蟹超级满足!😋😋😋其他菜式都好好吃 今餐食得好开心☺️
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🤗 同事 “巫师” 推介 “天一阁”, 听讲主事人嘅老豆系 “大班楼” 创办人之一, 餐厅颇具名气, 曾经属 预约困难店.🥰 今日相约老友 “甘仔”, “约儿”, 同埋 “格鲁特” 江湖饭局, 交换情报. 电话订位, 几日后讯息沟通选菜. 两款晚餐, 高级版 每位 $1,180+10%, 唔驶再拣来拣去, 我哋试咗 初级版 $850+10%, A. 头盘十选二, B. 炖汤, C. 花雕蒸蟹, D. 主菜八选一, E. 时蔬三选一, F. 主食二选一, G. 甜品.茶熏雏鸽蜀香墨鱼仔花胶螺头炖鸡汤廿五年陈花雕蒸花蟹配陈村粉隋王斩肉鱼汤浸时蔬虾子虾油葱油捞面椰汁枣茸糕花雕红枣饮 🕊️ 茶熏雏鸽. 用蒸笼上菜, 雏鸽细细只, 冇 “啖啖肉” 嘅口感, 但肉质嫩滑. 烟熏味道柔和扑鼻, 入哂骨头, 一路食, 烟熏味一路攻入口腔, 余韵悠长, 十分精彩.🦑 蜀香墨鱼仔. 每人一碗, 墨鱼仔爽口弹牙, 椒味刺激味蕾, 十分过瘾. 我谂起 1881 “后园” 嘅藤椒象拔蚌, 异曲同工. 🤗 花胶螺头炖鸡汤. 清甜, 非常清甜, 而且热到烫口, 惊喜㖞! 炖汤比煲汤更能保留鲜味, 又有保温功效. 材料方面, 一片花胶, 一粒螺头, 大量鸡肉瘦肉.🦀 廿五年陈花雕蒸花蟹配陈村粉, 餐厅另取名 “香醉红𫊻”. 今晚主角出塲, 酒味香醇扑鼻, 蟹肉新鲜结实, 完全吸晒花雕酒味, 十个赞. 陈村粉少少烟靭, 唔会太腍太粉, 一片片撕开, 浸浴花雕蟹汁, 一滴不留. 廿五年陈花雕果然名不虚传, 闻落梦幻, 入口震撼, 再三回味.📖 翻查资料: “香醉红𫊻” 嘅 “𫊻” 属于蟹嘅一种, 红𫊻 即系交配过嘅 雌青蟹. 今晚食嘅系花蟹.🍖 隋王斩肉. 肉球弹牙, 肥瘦均匀, 入口滑溜, 唔会散开, 汤汁热辣辣, 出色! 比坊间食开嘅 “狮子头” 高几班.📖 相传隋炀帝沿大运河南下出巡, 嚟到扬州, 对景点 万松山, 金钱墩, 象牙林, 葵花岗 十分留恋, 命御㕑以四景为题作菜, 分别做成了松鼠鳜鱼, 金钱虾饼, 象牙鸡条, 葵花斩肉四道菜. 隋炀帝对呢粒肉丸赞口不绝, 后扬名全国, 因而得名 “隋王斩肉” 或 “葵花斩肉”. 📖 信不信由你, 猪肉取自丁字骨下嘅精华部份, 听讲一只猪只能够做出一粒肉丸.📖 “狮子头” 嘅前身就系 “隋王斩肉”, 相传唐朝郇国公 “韦陟” 宴客, 府中名㕑 “韦巨元” 做了隋王斩肉, 由肉丸做成嘅 葵花心 貌似 雄狮之头, 宾客们趁机劝酒, 说: 郇国公半生戎马, 战功彪炳, 应佩雄狮帅印. “韦陟” 高兴回应: “隋王斩肉” 不如改名为 “狮子头”.🥬 鱼汤浸时蔬. 鱼汤底鲜甜, 豆苗嫩绿, 腐皮滑溜, 诚意之作.🍥 虾子虾油葱油捞面. 睇落简简单单, 面质爽口弹牙, 葱味全面渗透, 征服味蕾, 又唔会太重口味, 正呀!🍮 椰汁枣茸糕. 烟烟靱靭, 甜味啱啱好!🥂 花雕红枣饮. 酒精已经完全挥发, 剩底轻柔嘅花雕味, 再配合红枣味道, 入口舒服.🏘️ 最后讲讲环境, 餐厅位于跑马地旧商业大厦阁楼, 电梯按M字, 电梯同走廊有怪味, 扣分. 出䢂 即刻见到 “天一阁”. 一开门, 哗! 四张枱, 冇人嘅? 心都离一离. 两秒后, 服务员出现, 礼貌咁问: 系咪甘先生, 然后引路沿楼梯落一层, 三张枱, 连埋我哋, 三枱客. 布置简陋, 零装修.🤗 总结: 环境扣晒分, 零装修, 灯光又差, 不宜拍照. 服务殷勤, 密密换碟, 开瓶费只收现金, 一百蚊一支, 哈. 论食物, 卖相麻麻哋, 但味道水准真系一流, 充满惊喜.🤗 攻略: 头盘十选二, 茶熏雏鸽 属镇店菜式, 必点, 蜀香墨鱼仔 又系震撼, 曾经谂过拣叉烧, 但评论左右两极, 下次再试. 花胶螺头炖鸡汤 交到功课. 主角 花雕蒸蟹 十分精彩, 有比较有伤害, 相对近日食过 “潮州轩” 嘅醉蟹, “天一阁” 嘅花雕酒味完胜. 主菜八选一, 拣咗 隋王斩肉, 绝对值得一试. 虾子虾油葱油捞面 又系镇店菜式. 事隔数月, 仍然回味.
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