影片
港铁中环站 D2 出口, 步行约2分钟
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电话号码
23618933
营业时间
今日营业
12:00 - 14:30
18:00 - 22:00
星期一至日
12:00 - 14:30
18:00 - 22:00
以上资料只供参考，请与餐厅确认详情
昌哥（估计是大师傅的名字）果然系有超班嘅手艺，几个简简单单嘅小菜，食得出有诚意兼且不平凡嘅粤菜味道。就以呢一个盐焗鸡为例，皮香肉嫩够晒入味，呢个都几考功夫，因为焗得耐得滞，味道虽然浓，但系啲肉就有机会会嚡，如果焗唔够时间啲肉虽然会嫩滑d，但系又唔够入味，呢一种传统盐焗鸡嘅味道喺坊间已经买少见少，提一提大家呢一尾𩠌要订位𠮶阵时候预订。呢一味菜亦都做得好好，唔好睇佢呀求其有啲生菜鱿鱼捞埋一锅就算，要做到惹味灯嚟唔会太咸，又要食到生菜同埋鱿鱼嘅鲜味，其实都唔简单。椒盐九肚鱼粉浆做得薄，蒜蓉炒得香，而且一啲都唔油腻，显出师傅嘅功力。最后呢个合桃露糖水香滑浓，就系越简单嘅菜式就越考功夫。
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已经听闻呢一间粤菜馆专做传统怀旧粤菜好耐，而且师傅手艺非常高，今晚终于有机会试得到，食物质素同埋侍应嘅服务都非常好，虽然我哋只系家庭式小聚，叫咗几个简单嘅𩠌菜，不过样样都高水准。当中最好食就要算呢个子姜菠萝咕噜肉，首先最精彩系个咕噜肉嘅汁，真系用山楂去做，𠮶种果味系其他用醋沟嘅汁永远取代唔到。子姜嘅哋亦同山楂汁同菠萝仲有咕噜肉都好夹，好好食。另一个好好食嘅就系要预订嘅腿蓉鹧鸪羹，食落啖啖鹧鸪嘅鲜味，无得顶。呢度连凉瓜炒蛋都做得好食，蛋炒得好滑。侍应介绍我哋试吓老少平安，呢个都做得好，鱼肉同埋豆腐嘅份量好平衡，有鱼味又有豆腐味，个芡汁薄薄一层都做得几好，唔会太稀唔会太杰。最后呢个皮蛋子姜都系侍应介绍，皮蛋同子姜都靓，皮蛋系溏心皮蛋，子姜真系冇根，美味的配合。
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Heard a lot of chatter about the chef moving down from HKU fraternity. Finally got to try.Dinner in the smaller private room, supposedly seating 14 but we had 11 and it was just right. Here’s what we had. 皮蛋子姜 to go with the champagne whilst waiting for stragglers. 凤尾虾多士- toast remained airy, shrimp sweet and bouncy.腿茸鹧鸪羹- old-school banquet soup, thickened to a velvet-like consistency and rich with the earthy flavor of quail and the umami depth of finely minced Yunnan ham.烧云腿鸽片- bold, savory duo of crisp-skinned pigeon and deeply flavoured, smoky ham.珊瑚桂花炒素翅- fluffy and delicate, with a silken richness that was both light and indulgent.煎酿鲮鱼- crispy and savory, with a satisfying contrast of textures and herbal aromatics.百花炸酿蟹钳- the star of the night- gigantic crab claws enveloped in a bouncy shrimp mousse, covered by a golden crust.玫瑰豉油鸡- silky, tender meat with a fragrant, slightly floral aroma.上汤蒜子苋菜 light, nourishing, and comforting dish that complemented the heavier courses.菠萝咕噜肉- tender pork cubes encased in a thin, golden crust, tossed in a sweet, tangy sauce that was not too cloying; expertly balanced.黄姜姜葱捞面- fragrant and lingering with depth.美极煎班头腩- pan-fried until crispy-edged and golden. The Maggi sauce added a robust, slightly sweet/smoky depth to the tender flesh, coating the gelatinous texture with umami intensity.中式洋葱牛柳条- crispy-edged strips of tender beef, tossed with fried onion petals, in a sweet tangy sauce with a perfect balance of Ketchup, Worcestershire sauce and sugar.陈皮蒸肉饼- unfortunately couldn’t taste any Tangerine Peel at all. 虾子柚皮- painstakingly prepared until tender, with hint of sweetness.虾酱啫啫唐生菜鲜鱿煲- served sizzling with maximum wok hei and aroma in a claypot, this dish was bold and pungent, with crisp lettuce, tender squid, and an assertive hit of shrimp paste.生磨合桃露杞子桂花桃胶寿桃- unexpected climax to end the meal. The best I have had in ages. Must try. In summary: deeply nuanced and expressive take on traditional Cantonese cuisine, where banquet classics, homestyle comforts, and seasonal specialties converge in a menu with a strong focus on flavor, culinary nostalgia and old-school craftsmanship. Dishes were initially served a bit rushed (as we had to leave by 10pm), but after explaining to the thoughtful staff that we had all this wine to finish, pacing became impeccable.
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今个聚餐选了中环这间粤菜，地方好干净（可能刚开张）••食物方面：炸乳鸽好香口👍🏻👍🏻👍🏻👍🏻生炒糯米饭🍚炒得好好味杏汁猪肺汤🐷好香杏汁味芋头鸭🦆芋头好粉好香yumyum虾多士🦐（有点失色，因为干咗D)服务：原本想说不错，但可惜食到1点半时，侍应逐个埋嚟问食物需要包起吗？问了至少5-6次，其中一个女侍应还要态度带点差😤香港嘅服务真的令人失望😮💨
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今日在中环食了这家上楼的传统粤菜菜馆，味味都出色非常，可谓隐世厨世的美味。古法盐焗鸡︰只鸡焗得香而D鸡肉又可以保持到鲜嫩，食到盐焗嘅香味，碟鸡仲连埋鸡润鸡肾，食落特别和味。合时羊腩煲︰羊腩焖得够晒淋又够晒入味，羊腩嘅肉质非常香软，枝竹冬笋和冬菇都吸收了羊腩的精华，叉烧粒炒饭︰个全名好似系叫做XX叉烧炒饭，个炒饭炒得好好食，D饭炒到一粒粒咁够晒干身，虽然系炒野但系就一D都唔油，连D葱花都炒到好香。凉瓜炒蛋︰个炒蛋尽显师傅嘅功夫，凉瓜熟晒得黎个蛋仲可以炒到咁嫩滑。菠萝咕噜肉︰个咕噜肉嘅汁真系可遇不可求，真系用山渣去做，𠮶种酸味唔系一般酸汁或者醋可以取代。桂花炒鱼肚︰呢个𩠌又系做得好好，香、软、滑都做得到，虽然有芽菜但系仲可以炒到咁干身真心佩服。
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