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醉小龍蝦Drunken crawfish - 全晚唯一覺得普通的菜式

79 浏览

沙蒜豆麵Sea anemone with sweet potato noodles- 汁非常鮮甜，麵也有咬口，招牌菜之一

蘿蔔Radish- 沒有渣👍好清甜

紅糖麻糍Pan fried rice cake w/ brown sugar- 皮脆內軟，好味

60 浏览

”全港最好食片皮鴨”, 二食選了椒鹽鴨架$798

一食完已經急不及待再訂下一次，好期待

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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noralein

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194

I have had Xinrongji in Shanghai before the pandemic as a business treat, and then again in Hong Kong, but I was very pleased to visit it again with friends, where I could be forgiven for photographing during the meal’s most eagerly anticipated moments. The food was wonderful and we all mindfully savored the meal and enjoyed the experience—except, of course, when someone who has not heard of sea anemones (a specialty at Xinrongji) had to google it for images.

The restaurant is a fine one with history that dates back to 1989, and not one of those that serves expensive Chinese delicacies for corporate guests without too much of a character. The cuisine of Taizhou is celebrated here. A small, charming water city just about in the middle of Hangzhou and Shanghai, or Ningbo and Wenzhou, Taizhou is probably not known to most people, but it is the hometown of Xinrongji’s founder Zhang Yong, who by now has probably made the restaurant more famous than Taizhou itself. While you’d be able to order Peking Duck and even stir-fried wagyu or Anhui-style spicy beef here, Taizhou and its surrounding cities are really more famous for their fresh, usually small fish and shellfish from the ocean and the rivers, which are terribly delectable and addictive.

On our visit, the dietary restrictions of our entire party altogether meant we had to stay away from shellfish and beef, so we shared between the four of us Peking duck, sea anemone sweet potato noodles, baked fresh pomfret rice, stir-fried dried tofu with Chinese chives and braised radish. For dessert, we had deep-fried rice cakes with osmanthus syrup and almond sweet soup with egg white.

Everything was made to a high standard and hospitality was fine. Servers were prompt and helpful. In terms of the restaurant layout, the place is a labyrinth of private rooms (the minimum charge for the smaller rooms are $5000 and $10,000 for lunch and dinner respectively) and is particularly suitable for private gatherings. For a more casual meal, the dimly lit and elegantly fitted large dining room would make you more than comfortable, as seating is very spacious, perhaps overly so. Do, however, come in a group no smaller than four if you hope to try a few more dishes. And call on the first day of each month for reservations in the following month.

I do wonder how the same version of the restaurant is like in Beijing, where it is the only three Michelin-starred Chinese restaurant in the capital—a city where so much good food abound. But before that happens, we are definitely happy enough with our very own Hong Kong branch. Next time, I’d be keen to try their baby octopus (wang xiang), braised croaker, braised bean curd, cuttlefish ink rice cakes and of course, crabs, too, when they are in season.

Food Rundown

Peking duck, $798
The Peking duck here was undoubtedly one of the best we have had in the city, if not the best. The meat was firm but succulent, and the skin is beautiful and thin with a melting crisp, a perfect midpoint between the archetype 20th century Peking duck in Beijing and the fattier, thicker and crispier-skinned preferences of today. Use your hand to whizz together your favorite condiments and altogether they make a divinely flavorful combination. The traditionalists would swear by spring onion and bean sauce only, while others would like to have a go at it with sugar and haw sticks. Either way, the duck is an absolute treat, and I’m certain it isn’t just because I love duck.

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Sea anemone sweet potato noodles, $221/half portion
This dish is not always appreciated by some because they might have expected a heavily salted and greasy sauce to coat the glassy noodles, but this is actually a simple dish that highlights the briny sweetness of sea anemone, a strange marine animal that is a relative of jellyfish (interesting fact: sea anemones do not age and can live to over 60 years of age!). In addition to a pleasant briny-sweet taste sea anemones have an interesting, satisfying texture, and are mostly prized by locals for their alleged aphrodisiac properties.

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Baked fresh pomfret rice, $498
I wouldn’t really say that the fish was out-of-the-world delicious, but the way the entire pot of baked rice was executed was really quite ingenious. The pomfret was sliced very thinly with skin on and glazed with a sweet and savory sauce, almost like a good grilled eel, though somewhat less firm-fleshed, and while the rice looks brown, it isn’t actually salty, which means it really is packing in a lot of flavor, partly from Chinese-style bacon (larou) but surely also from the fish. Overall a very hearty dish, particularly suitable for ending dinners with heavy drinking.

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Stir-fried dried tofu with Chinese chives, $168
This dish really cemented my positive view about Xinrongji, as they’ve managed such a simple dish with the utmost attention and elegance. The chives were tender and sweet, and the dried tofu exceptionally flavorful and soft. Of course, I’m not suggesting this is a must-order unless dried tofu and chives are your thing, but it means we can move away from signatures and still be made happy.

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Braised radish slices, $128
Each piece of radish is flawlessly tender, and is the perfect carrier of a savory-sweet braised sauce. You would not regret ordering this.

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Deep-fried rice cakes with osmanthus syrup, $88
This was my first time having rice cake made this way, and it was a pleasant surprise. We enjoyed the rice cakes plain as it had enough flavor that way, plus the crispy shell packs a great deal of crunch, but you could also add some of the osmanthus syrup for a floral aroma.

67 浏览

Almond sweet soup with egg white, $58
A dense almond soup with lots of egg white in there. A nice treat.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2021-09-02

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$700 (午餐)

afoodstagramm

等级4

174

XRJ is specialised in 台州菜 Tai Zhou Cuisine, a city in Zhejiang. This was my first encounter with this cuisine and it was an eye-opening and delicious experience🤩蜜汁紅薯 𝐒𝐰𝐞𝐞𝐭 𝐏𝐨𝐭𝐚𝐭𝐨 𝐒𝐭𝐞𝐰𝐞𝐝 𝐰𝐢𝐭𝐡 𝐇𝐨𝐧𝐞𝐲 𝐒𝐚𝐮𝐜𝐞🍠 It looked ordinary but tasted magically. It was warm, mashy and soft without any fibre. The mild sweetness was subtle but with very long finish. It was like the ultra comfort food☺️ If you know how they make it, you will feel no surprise for such delicacy. They handpick the best ones among a hund

79 浏览

It looked ordinary but tasted magically. It was warm, mashy and soft without any fibre. The mild sweetness was subtle but with very long finish. It was like the ultra comfort food☺️ If you know how they make it, you will feel no surprise for such delicacy. They handpick the best ones among a hundred and they would only pick the one with red heart. It is cooked for hours and 3/4 of the meat would be gone until this magical texture is achieved. Just the simplest food with most dedicated preparation. If you ask “is it difficult to make it?”, the answer is definitely not but you can’t find anyone doing this for just a simple potato dish🧐 And this standard could be found in every single detail.

沙蒜燒豆麵 𝐁𝐫𝐚𝐢𝐬𝐞𝐝 𝐒𝐞𝐚 𝐀𝐧𝐞𝐦𝐨𝐧𝐞 𝐰𝐢𝐭𝐡 𝐒𝐰𝐞𝐞𝐭 𝐏𝐨𝐭𝐚𝐭𝐨 𝐍𝐨𝐨𝐝𝐥𝐞

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This was one of the signatures here. I had zero idea of what 沙蒜 was, let along trying them before. It doesn’t have an appetising appearance but once you tried it, you will crave for it😛 It had the perfect taste, right salinity, loads of umami, balanced flavour. Just devine. My favourite dish of the night and I could eat 5 bowls of it. I am actually not able to put this into words since it was something that could only be experienced but not told. Many said their branch in Beijing was even better and it was beyond imagination😳

辣燒水潺 𝐁𝐫𝐚𝐢𝐬𝐞𝐝 𝐁𝐮𝐦𝐦𝐚𝐥𝐨 𝐅𝐢𝐬𝐡 𝐰𝐢𝐭𝐡 𝐑𝐞𝐝 𝐂𝐡𝐢𝐥𝐥𝐢

65 浏览

We asked the staff would it be so spicy🌶 and they told us it would be very fruity instead. We ordered it with wonder in our mind and this was proved to be amazingly fruity with little spice. A more common name of this fish in Chinese is 九肚魚, it is very tender with soft bones. It was like eating chilli jelly. Super interesting one!

黃橋燒餅 𝐇𝐮𝐚𝐧𝐠𝐪𝐢𝐚𝐨 𝐒𝐞𝐬𝐚𝐦𝐞 𝐒𝐞𝐞𝐝 𝐚𝐧𝐝 𝐇𝐚𝐦 𝐂𝐚𝐤𝐞

31 浏览

A local street snack in Tai Zhou. Nothing special but a taste from the local that worth trying.

北京烤鴨 𝐏𝐞𝐤𝐢𝐧𝐠 𝐃𝐮𝐜𝐤😍

To see if a duck is probably roasted, you could check the air pocket near the neck. It should be inflated indicating intact skin and perfect roasting time and temperature. This one was the textbook example😉 Therefore, the 一口酥 𝐎𝐧𝐞-𝐛𝐢𝐭𝐞 𝐂𝐫𝐢𝐬𝐩𝐲 𝐒𝐤𝐢𝐧 was perfect here. It was the fattiest skin of the duck. It is recommended to eat it with sugar and hot. The skin was not like the other part with runny oil but a firm layer of “melt in the mouth” fat. It was a very special mouthfeel and flavour🤤

55 浏览

For the “tacos” part, it was very delicate like their other dishes. The pancake was very thin but elastic that it wrapped the filling well but would not make you feel like a burden eating more carbs. The condiments were all top notch and nicely presented. Love all the fine details😆

For the duck, it was flawlessly 💯 roasted with crispy skin and the flavour was very good. But I do not like their cutting style which includes with more meat, thus, that’s why they do not really offer the “one duck, two-way” option since most of the meat would be eaten already. Not saying this style was not good but just a personal preference.

椒鹽鴨架 𝐒𝐚𝐥𝐭 𝐚𝐧𝐝 𝐏𝐞𝐩𝐩𝐞𝐫 𝐃𝐮𝐜𝐤

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We insisted this one since no one wanted to bring the duck back. But yes, I think you should just leave it 😂

燒䱽魚飯 𝐁𝐚𝐤𝐞𝐝 𝐏𝐨𝐦𝐟𝐫𝐞𝐭 𝐅𝐢𝐬𝐡 𝐑𝐢𝐜𝐡 𝐢𝐧 𝐇𝐨𝐭 𝐏𝐨𝐭

150 浏览

This was a insanely fragrant pot of rice. The rice was fried with Chinese cured meat (lap mei) and it was super flavourful. And the frying skill was totally 💯 that each grain of rice had the same texture and color and did not stick together. Eating it alone was already a top enjoyment. The fish was super tender and fatty with great marination. I liked to smash the fish and mix it with the rice to eat it. I could finish 2 big bowls easily even after all the food before😛

家燒蘿蔔片 𝐁𝐫𝐚𝐢𝐬𝐞𝐝 𝐒𝐥𝐢𝐜𝐞𝐝 𝐓𝐮𝐫𝐧𝐢𝐩 (𝐇𝐨𝐦𝐞 𝐒𝐭𝐲𝐥𝐞)

160 浏览

Home Style was not a specific flavour or sauce but a common way of cooking to the locals. Not a local there, didn’t feel nostalgic eating it but definitely delicious🤤 Their turnip was produced themselves from a high altitude farm. This was so tender without any fibre. The staff told us if we visit them in winter, the turnip dish would be even better. Could not imagine how could this be even better and will definitely come back in winter again🤯

紅糖麻糍 𝐏𝐚𝐧-𝐟𝐫𝐢𝐞𝐝 𝐑𝐢𝐜𝐞 𝐂𝐚𝐤𝐞 𝐰𝐢𝐭𝐡 𝐁𝐫𝐨𝐰𝐧 𝐒𝐮𝐠𝐚𝐫

32 浏览

This was a BOMB‼️ I have heard many reviews of how good this is. But not until I tried it then I finally knew it. It was not even 1% varied from perfection. It was chewy with a crust on top. When you chewed it, the flavour kept coming out non stop. The lengthy sweetness and rice flavour was something you would never get bored with. At least two pieces for everyone🤓

紅糖冰粉 𝐒𝐢𝐜𝐡𝐮𝐚𝐧 𝐈𝐜𝐞 𝐉𝐞𝐥𝐥𝐲 𝐰𝐢𝐭𝐡 𝐁𝐫𝐨𝐰𝐧 𝐒𝐮𝐠𝐚𝐫 𝐒𝐲𝐫𝐮𝐩

39 浏览

I just love this bowl😍 This looked super elegant and delicious under their spotlight (yes their interior design is smart and good for foodies). The refreshing and cold jelly was perfect after a sumptuous meal. It was not over sweet and the condiments mix was good that gave diverse flavour profile to each sip.

老北京炸老糕 𝐃𝐞𝐞𝐩-𝐟𝐫𝐢𝐞𝐝 𝐑𝐢𝐜𝐞 𝐂𝐚𝐤𝐞 𝐰𝐢𝐭𝐡 𝐎𝐬𝐦𝐚𝐧𝐭𝐡𝐮𝐬 𝐒𝐲𝐫𝐮𝐩

30 浏览

This rice cake was not the same as the one above, it was the typical type you eat normally. It was super chewy with nice thin crisp. I actually love eating it without the osmanthus syrup since the rice flavour and sweetness was so dedicated😆
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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kaleeyt

等级3

期待左好耐要食新榮記，終於食到啦！最近因為疫情，成日work from home 所以午餐時間就多左，可以食個long lunch ，一直想食新榮記，但晚市真係太貴，所以食個午餐試吓先！淨係入黎坐底，個環境，擺設，同埋前菜都已經係五星級享受。坐低已經有生果同杏仁餅食擺位非常精緻！朋友極力推薦要食蕃薯，我當時心諗，下！蕃薯？！咁貴一舊蕃薯到底有咩咁特別，一試就明白點解要比咁貴食蕃薯，好食之餘仲要有專人幫你切，夠晒排場！外面有層有糖醬，口感煙煙銀銀～東坡肉同筍絲。東坡肉唔算話好特別。反而筍絲好友驚喜，始終唔係好多地方食到，仲要整得好食，極力推薦！！沙蒜荳麵，非常creamy ，同新開嘅甬x 比較過，新榮記贏左十條街。口感非常足，個汁夠濃，個麵掛到晒個汁。真係一定要食。同埋呢個質素真係唔貴！好食到我想叫多份打包，但侍應姐姐話打包唔好食下次再嚟食啦🤣🤣🤣同埋如果要食一定要預訂！唔係一定有㗎！倉魚焗飯真係實在太好食。重點咗個青菜。最後埋單每人大概$700到。我哋叫咗好多嘢食晒三個人食食唔晒仲要打包，以呢個價錢來講真係好值得去試！

期待左好耐要食新榮記，終於食到啦！最近因為疫情，成日work from home 所以午餐時間就多左，可以食個long lunch ，一直想食新榮記，但晚市真係太貴，所以食個午餐試吓先！

淨係入黎坐底，個環境，擺設，同埋前菜都已經係五星級享受。坐低已經有生果同杏仁餅食

擺位非常精緻！

109 浏览

朋友極力推薦要食蕃薯，我當時心諗，下！蕃薯？！咁貴一舊蕃薯到底有咩咁特別，一試就明白點解要比咁貴食蕃薯，好食之餘仲要有專人幫你切，夠晒排場！外面有層有糖醬，口感煙煙銀銀～

30 浏览

東坡肉同筍絲。東坡肉唔算話好特別。反而筍絲好友驚喜，始終唔係好多地方食到，仲要整得好食，極力推薦！！

35 浏览

沙蒜荳麵，非常creamy ，同新開嘅甬x 比較過，新榮記贏左十條街。口感非常足，個汁夠濃，個麵掛到晒個汁。真係一定要食。同埋呢個質素真係唔貴！
好食到我想叫多份打包，但侍應姐姐話打包唔好食下次再嚟食啦🤣🤣🤣同埋如果要食一定要預訂！唔係一定有㗎！

倉魚焗飯真係實在太好食。

重點咗個青菜。

最後埋單每人大概$700到。我哋叫咗好多嘢食晒三個人食食唔晒仲要打包，以呢個價錢來講真係好值得去試！

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2021-03-17

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推介美食

Louisa1014

等级3

星期六晚上同朋友去咗食新榮記，最想食佢個烤鴨，確實冇令人失望。佢個烤鴨會分兩部份，第一round先會切一小碟鴨皮，鴨皮非常薄，侍應介紹我哋點砂糖。真係入口即溶，好好食。之後第二round係正常嘅鴨肉。配料方面，除咗一般會有嘅配料，仲會有山楂條，夾埋烤鴨肉食，味道一流。另外，蜜汁紅薯都好好味。我哋另外叫左一隻BB乳鴿，鴿皮非常脆，值得一食。環境方面，雖然燈光不太光，但整體感覺都不錯。侍應服務態度很好，佢地會詳細解答有關食物嘅問題。亦會好細心咁提議你選擇食物嘅份量，唔會不斷係咁叫你叫多d。因為當晚我哋只有兩個人，當初我哋都叫得較多份量，之後侍應有提議我哋不用叫咁多住。以呢個食物質素來講，呢個價錢我覺得值得嘅。

星期六晚上同朋友去咗食新榮記，最想食佢個烤鴨，確實冇令人失望。佢個烤鴨會分兩部份，第一round先會切一小碟鴨皮，鴨皮非常薄，侍應介紹我哋點砂糖。真係入口即溶，好好食。之後第二round係正常嘅鴨肉。配料方面，除咗一般會有嘅配料，仲會有山楂條，夾埋烤鴨肉食，味道一流。

另外，蜜汁紅薯都好好味。我哋另外叫左一隻BB乳鴿，鴿皮非常脆，值得一食。

環境方面，雖然燈光不太光，但整體感覺都不錯。

侍應服務態度很好，佢地會詳細解答有關食物嘅問題。亦會好細心咁提議你選擇食物嘅份量，唔會不斷係咁叫你叫多d。因為當晚我哋只有兩個人，當初我哋都叫得較多份量，之後侍應有提議我哋不用叫咁多住。

以呢個食物質素來講，呢個價錢我覺得值得嘅。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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Candylam118

等级1

朋友吹捧全香港最好食嘅北京填鴨想著一試無妨訂枱訂咗一個半月前三日收到電話確認訂枱我要求預訂北京填鴨佢竟然話被人訂曬！幾經投訴終於留咗一隻畀我試咗個個推介嘅黃金牙帶魚椒香鮑魚刀板香鹽滷青瓜海蜇頭韭菜豆腐粒倉魚焗飯只有沙蒜豆麵比較特別最失望就是北京填鴨雖然新鮮出爐皮脆但係淡而無味非常失望環境方便由於我們坐角落一張枱感覺非常悶熱叫咗兩杯鮮榨雪梨汁也是淡而無味服務員招呼一般正常總括一句名氣太大食物水準一般價格偏高

朋友吹捧全香港最好食嘅北京填鴨想著一試無妨訂枱訂咗一個半月前三日收到電話確認訂枱我要求預訂北京填鴨佢竟然話被人訂曬！幾經投訴終於留咗一隻畀我試咗個個推介嘅黃金牙帶魚椒香鮑魚刀板香鹽滷青瓜海蜇頭韭菜豆腐粒倉魚焗飯只有沙蒜豆麵比較特別最失望就是北京填鴨雖然新鮮出爐皮脆但係淡而無味非常失望環境方便由於我們坐角落一張枱感覺非常悶熱叫咗兩杯鮮榨雪梨汁也是淡而無味服務員招呼一般正常
總括一句名氣太大食物水準一般價格偏高

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2021-07-01

用餐途径

堂食

人均消费

$1100

推介美食

canimoecos

等级3

A同事升職請食飯，終於等到變返4人一枱。B同事提議食呢間，佢食過好好食之餘，仲有機會見到明星架🤣Happy Friday 準時收工仆去食餐豪既。一去到門口會上一條樓梯。側邊櫃放咗啲鮑參翅肚做裝飾，去到大廳，有啲昏暗。放滿左字畫古董，有啲似喺藝術館到食飯。即刻個人都書卷左。一座低會比條熱毛巾你抹手，上餐前小食。有由潮州黎既蜜柑，同手工花生酥。食咩就由食過呢間餐廳既B同事發辦。先黎個蜜汁紅薯🍠好彩早黎，如果唔係都無得食。要訂架🤭蕃薯好橙色，蜜味重同甜👍店員推介呢個椒香鮑魚，食得出新鮮鮑魚味，唔un，爽口，但椒粒有啲辣，但好惹味，o係甘食！B同事推介既黃金脆帶魚。好鬆脆，乾身唔油膩。食落好鬆軟，但筷子唔會一夾就散。好好味！店員另一推介秘製燻鯧魚。同上面碟魚一樣有脆既口感。但有啲煙熏味。仲多左個甜甜地既汁。要預先訂定既片皮鴨！由師傅親自操刀！先切最肥美屁股部份(左下角圖)。得幾片乍，比我地品嚐！油脂感滿滿！但又脆口。好邪惡吖！但我略嫌塊餅皮有啲厚！佢伴碟既薄荷葉原來食得，仲可以解油膩感！一般出面都會比蜜瓜條做配料夾係入面一齊食，但今次呢個係山楂條。夾落去食又幾配。個鴨殼我哋加左錢做椒鹽。送酒一

先黎個蜜汁紅薯🍠好彩早黎，如果唔係都無得食。要訂架🤭蕃薯好橙色，蜜味重同甜👍

店員推介呢個椒香鮑魚，食得出新鮮鮑魚味，唔un，爽口，但椒粒有啲辣，但好惹味，o係甘食！

B同事推介既黃金脆帶魚。好鬆脆，乾身唔油膩。食落好鬆軟，但筷子唔會一夾就散。好好味！

店員另一推介秘製燻鯧魚。同上面碟魚一樣有脆既口感。但有啲煙熏味。仲多左個甜甜地既汁。

要預先訂定既片皮鴨！由師傅親自操刀！先切最肥美屁股部份(左下角圖)。得幾片乍，比我地品嚐！油脂感滿滿！但又脆口。好邪惡吖！但我略嫌塊餅皮有啲厚！佢伴碟既薄荷葉原來食得，仲可以解油膩感！一般出面都會比蜜瓜條做配料夾係入面一齊食，但今次呢個係山楂條。夾落去食又幾配。

個鴨殼我哋加左錢做椒鹽。送酒一流，但最後好飽食唔晒打包。

刀板香藏木耳鹽滷豆腐，又係店員推介招牌菜！店員解話個豆腐係佢地自己做既。做法係無用石膏粉，而係用鹽滷做！食落口質感有啲似臭豆腐，仲有煙熏味。

沙蒜豆麵係睇openrice 睇好多人叫，我地又試下先。店員話薯粉加左海葵落去。個感覺有啲似燴意粉個質地。好好食。我地好飽但都食曬。

見無叫菜，就叫家燒浦瓜。因為唔知係咪嚟，所以試下。個浦瓜係清，同爽口既。

成日話女士食甜品係有另外一個胃。我信！4條友食9樣嘢都仲可以食第十樣。就係呢個紅糖麻糍，劃上呢餐完美的句號。
外脆內軟。炸得恰到好處！卷住啲紅糖，呢個我真心推介！點都要食！食十件都得吖！

真係多謝同事介紹同請食飯既同事😎埋單要三千四。仲有冇機會再食呢🙃

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2021-05-14

用餐途径

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人均消费

$840 (晚餐)

推介美食

vivtsang

等级4

120

Came here for lunch with a bunch of friends and it was my first time.

We ordered quite a number of dishes and the ones stood out most were the following:

1) Fresh lily bulbs salad - each piece was crisp and sweet (清甜)；they must have used 8-10 large lily bulbs for this dish - not one piece had blemish knowing they could be bruised easily.🤩
2) Sautéed pork kidney - the knife skill alone was top notch and the semi-spicy brown sauce with chili went well with the kidney (tender and 爽脆）👍
3) Chives stir fried with shredded hard tofu (韭菜豆干）- again the wok fry fragrance filled the room. The hard tofu was silky. Think I ate 1/3 of the dish 🤩
4) Chinese squash and tofu in casserole- the homemade tofu had intense soybean flavor. And the texture was semi hard and quite silky in texture. The soup itself was flavorful 👍forgot to take a photo
5) Rice in clay pot - I was told that the glutinous rice was steamed and dried once before hydrating and cooking it again the second time. The end result was less starchy rice with intense flavor. The rice was cooked with preserved pork, potato, chives, etc.
6) the cabbage florets marinated in Sichuan peppercorn and vinegar was really refreshing 👍

The duck soup was rich and I highly recommend it if price is not a consideration.

Service was impeccable
The private room was first class 👍

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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Harriet Hunter

等级4

571

Birthday dinner in the private room. This is what we had:黃金脆帶魚- signature dish. Chef only used the middle part of the fish; oil temperature was perfectly maintained: crispy on the outside, spongy on the inside; not oily at all.鹹雞- just the right amount of saltiness; not dry and not too moist; good control of the length of time to 封乾.自製香腸- using 黑毛豬 from China. Yummy.北京烤鴨- crispy skin. 花膠黃魚羹-蔥燒遼參- my favorite dish of the night. Texture of sea cucumber was perfect; went very well with the 大蒜木耳鹽鹵豆腐

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鹹雞- just the right amount of saltiness; not dry and not too moist; good control of the length of time to 封乾.

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自製香腸- using 黑毛豬 from China. Yummy.

北京烤鴨- crispy skin.

花膠黃魚羹-

蔥燒遼參- my favorite dish of the night. Texture of sea cucumber was perfect; went very well with the 大蒜

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木耳鹽鹵豆腐- the hint of 焦香 gave the tofu a smoky burnt flavour. This special tofu was only available here.

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沙蒜豆麵- a smiley egg for the birthday star. Loved the texture- thick vermicelli made by green beans.

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蘿蔔片- signature dish. Made with 黃酒豉油. Only the middle parts of very big turnips were used.

紅燒乳鴿- ok

外婆菜+饃饃 (鬆糕)
鯧魚焗飯- yet another signature dish. Only the meat in the middle of the fish is used, deboned of cos.

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As dessert: 麻糍- crispy outside with peanut filling inside.

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In summary: very fine Chinese cuisine. Recommended. Not cheap tho.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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mostly.sushi

等级3

說起中檔價位中菜，除左大班樓外，較多人提及的應該是這裡。親民的開瓶費，質素不俗的食物，而且沒有大班樓這般難預約，非常適合朋友聚會，往往使人一再回頭。這天有點不幸運，因為負責鴨的師傅放假了，沒能吃到片皮鴨，而且以四人份來說有點叫得太多了，多到甚至沒機會試到沙蒜豆麵，如果多點人一起吃就好了。在餐牌外點的麻婆河豚白子份量十足，可惜的是對於四人份來說有點多了，而且要配上白飯才較合襯，若配上其他主食味道可能會太濃。我們還點了這裡的招牌鯧魚焗飯，味道一流，只是肚子差點撐爆了。下訪的話我會選擇拿掉麻婆白子和白飯，效果應該更好。•鯧魚焗飯🌟•麻婆白子•椒剁鮑魚✨•燒乳鴿•農家鹽滷豆腐煲✨•家燒蘿蔔片•蜜汁紅薯

說起中檔價位中菜，除左大班樓外，較多人提及的應該是這裡。親民的開瓶費，質素不俗的食物，而且沒有大班樓這般難預約，非常適合朋友聚會，往往使人一再回頭。

這天有點不幸運，因為負責鴨的師傅放假了，沒能吃到片皮鴨，而且以四人份來說有點叫得太多了，多到甚至沒機會試到沙蒜豆麵，如果多點人一起吃就好了。

在餐牌外點的麻婆河豚白子份量十足，可惜的是對於四人份來說有點多了，而且要配上白飯才較合襯，若配上其他主食味道可能會太濃。

我們還點了這裡的招牌鯧魚焗飯，味道一流，只是肚子差點撐爆了。下訪的話我會選擇拿掉麻婆白子和白飯，效果應該更好。

•鯧魚焗飯🌟
•麻婆白子
•椒剁鮑魚✨
•燒乳鴿
•農家鹽滷豆腐煲✨
•家燒蘿蔔片
•蜜汁紅薯

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2021-01-17

用餐途径

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人均消费

$1000 (午餐)

庆祝纪念

生日

for.my

等级2

朋友聚會，拎咗間房$14000底消。燉溪鰻，肉超滑，入口即融，但盛惠$3000大洋😂深海倉魚魚係靚但呢個一般，sell家常味道。黑毛豬骨夠嫩和入味，個人覺得有點偏甜節瓜奄仔蟹蟹細隻但幾多膏話係招牌好出名嘅粉，emmmmmmm⋯⋯可惜未識欣賞，太甜太傑⋯⋯台州菜特色滷豆腐，味道幾特別，有人好鍾意有人唔習慣$600/位價錢合理炆得幾好，只係又係太甜⋯⋯全晚最好食😋一人半隻有啲唔夠喉小菜都唔錯幾出色最後加埋支酒$16xxx埋單，價錢偏貴，但房間很大舒適，間中一次都可以。

朋友聚會，拎咗間房$14000底消。

燉溪鰻，肉超滑，入口即融，但盛惠$3000大洋😂

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深海倉魚
魚係靚但呢個一般，sell家常味道。

黑毛豬骨
夠嫩和入味，個人覺得有點偏甜

節瓜奄仔蟹
蟹細隻但幾多膏

話係招牌好出名嘅粉，emmmmmmm⋯⋯可惜未識欣賞，太甜太傑⋯⋯

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台州菜特色滷豆腐，味道幾特別，有人好鍾意有人唔習慣

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$600/位
價錢合理炆得幾好，只係又係太甜⋯⋯

全晚最好食😋一人半隻有啲唔夠喉

小菜都唔錯幾出色

最後加埋支酒$16xxx埋單，價錢偏貴，但房間很大舒適，間中一次都可以。

66 浏览

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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人均消费

$2500

nomnom_

等级2

久仰大名，終於有機會一嘗！完全超乎意料之外，非常出色！九年百合作醒胃前菜，淡淡的花香，非常清甜。這個- 小蜜豆赤米蝦，外表看來平平無奇，但！超！級！好！吃！墨魚大烤就稍微沒什麼特別黃金脆帶魚還好，但可能其他菜式太出色，這個也比下去了。花膠腌篤鮮，就是醃了的鮮肉，清甜主角到了～北京烤鴨一定要點的啦非常臭，非常惹味！超級巨型的鰣魚，好吃！鱈魚白子就常吃，河豚白子也是第一次啊！更肥美，加上這個麻婆醬汁，不得了沙蒜豆麵果然名不虛傳！已經掛住佢喇

久仰大名，終於有機會一嘗！完全超乎意料之外，非常出色！

九年百合作醒胃前菜，
淡淡的花香，非常清甜。

這個- 小蜜豆赤米蝦，外表看來平平無奇，
但！超！級！好！吃！

墨魚大烤就稍微沒什麼特別

黃金脆帶魚
還好，但可能其他菜式太出色，這個也比下去了。

花膠腌篤鮮，
就是醃了的鮮肉，清甜

主角到了～北京烤鴨
一定要點的啦

非常臭，非常惹味！

超級巨型的鰣魚，
好吃！

鱈魚白子就常吃，
河豚白子也是第一次啊！
更肥美，加上這個麻婆醬汁，不得了

沙蒜豆麵
果然名不虛傳！已經掛住佢喇

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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$1600 (晚餐)

推介美食

PeterChoy

等级4

577

Many people believe that the evaluations in Michelin Guide did not favor Chinese food. And in a certain way it might be true, as there are only three Michelin 3-star restaurants in China, among them only one truly featuring traditional Taizhou cuisine (Xin Rong Ji in Beijing). With anticipation we came to its branch here in Hong Kong on the night, just beside the MTR exit on Lockhart Road, Wanchai. After walking up a flight of stairs and past some fish tanks displaying lots of live premium seafo

After walking up a flight of stairs and past some fish tanks displaying lots of live premium seafood, we were seated at the main dining room, with soft lighting and a nice premium setting. Beautiful pieces of arts were displayed on the wall, and when walking to the washroom I also noticed many exceptional wines in cellar. A hint the restaurant aims for the very high-end clientele.

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First we had Sweet Potato Stewed with Honey Sauce 蜜汁紅薯 ($77 half portion). A signature of the restaurant, the sweet potato is trimmed to a nice oval shape. Cutting it easily with a spoon, the sweet potato is very sweet and tasty, without any fiber on the bite. I am not normally a big fan of sweet potato but this one I like it very much. A must-try in my opinion.

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Next we had Crispy Cutlassfish 黃金脆帶魚 ($299 half portion). There are six pieces, each one fried to the perfect golden brown in color with a crisp surface and a tender flesh, lightly seasoned to showcase its nice original taste. Another signature which is definitely worth trying.

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Originally planning to pre-order a Peking Duck I ended up choosing to have Crispy Fried Baby Pigeons 脆皮妙齡鴿 ($128 each) instead. A smart choice in my opinion, as the duck would be too much for just two of us to finish. The 19-day young pigeon has been roasted beautifully, very juicy and tender. Marinated well, it was so great in taste I almost felt like licking my fingers when finished. Another great dish to have.

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Finishing the starters we had Clam with Chicken Soup 清雞湯西施舌, and with the staff selling us to add Fish Maw to get more 'bite' ($328 each). The soup is very clear, without any hint of oil, exhibiting wonderful delicate flavors reinforced by the umami taste of the clams. The high quality fish maw has a nice firm bite, and overall the soup is truly nice, and reminded me of the best consommé I had tasted. Another example of how to highlight the original taste of the ingredients to the fullest.

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We decided to order Steamed Cured Small Yellow Croaker 爆醃清蒸鮮子魚 ($480 each) as the staff strongly recommended this close relative with yellow croaker, but at a much more affordable price. The fish is steamed with huadiao wine, fantastic in aroma, and the fish meat is so silky soft that it simply melted in mouth. With a nice size around the length of a chopstick, it is great in taste and I basically finished the whole fish clean to the bones.

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2 赞好

Another signature is braised sliced turnip home-style, but the staff told us the turnip was not in the best season and recommended us to try Braised Sliced Calabash Home-Style 家燒蒲瓜 ($128) instead. The broth was prepared with pork belly slices and dried shrimp, infusing the delicate calabash with wonderful taste, and the chef also cooked the vegetable to perfection, tender on the bite while not making it too soft and losing the texture.

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Wrapping up we could not miss the Braised Sea Anemone with Sweet Potato Noodles 沙蒜燒豆麵 ($221). It was the first time I experienced sea anemone, with an interesting bite kind of remind me of sea cucumber but more bouncy. The sweet potato noodles also got a good texture, with the soup a bit too salty to drink, but certainly flavorful. Together with the bamboo shoot shreds and plenty of chives, the noodle is something worth trying out and no wonder it is also a signature dish.

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With dessert my wife had Double Boiled Gordon Euryale Seed with Osmanthus Sweet Soup 桂花燉雞頭米 ($98) while I opted for Traditional Sichuan Ice Jelly with Brown Sugar Syrup 紅糖冰粉 ($68). The ice jelly is made from a special seed, with a nice bite but not any taste. Instead it picked up the sweetness from the brown sugar syrup and together with peanuts, sesame, wolfberry and flakes of rice cake, offered different texture and a nice dessert to try it out.

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