明閣 (鷹君中心)

Dinner in one of the private rooms. An unwelcome guest- mosquito that refused to leave, or die. Those “decorative” plants on the turntable really served no purpose other than to attract pests. Our usual manager was on leave- in his stead, someone who did not know how to “smile” nor what “service” entailed. Here’s what we had.Trio of appetizers:-脆皮乳猪件- skin was crisp, with a thin and silky underlying fat layer.-极品蜜汁又烧- thick-cut, marbled, exceptionally tender with a smoky-sweet balance.-醋香小黄瓜黑木耳- cool, refreshing contrast to the rich meats.松茸竹笙炖螺头鹧鸪- a pure, nourishing, and elegant broth.鱼子酱雪地明虾球- bouncy, translucent prawn balls topped with caviar and set in creamy broth. The others had the spicy version 椰香虎虾球 served with 金黄炸馒头.古法蒸龙趸抑 steamed with ginger and scallion served on a bed of vermicelli.The others had the spicy version 鲜花椒蒸龙趸柳.脆皮盐香鸡-skin was golden and audibly crisp, while the meat beneath was succulent, gently seasoned, and aromatic.上汤浸苋菜窝烧海味脆米饭- with a crackling socarrat bottom, infused with the aroma of conpoy, dried shrimp, and scallop. Dessert trio--黑糖桃胶姜汁+3.6 牛乳奶冻: jelly-like and collagen-rich, soaked in a warm, earthy brown sugar syrup. Served with silky and creamy milk pudding; a modern twist on a traditional beauty tonic dessert.-凤梨酥-桂花糕In summary: not sure whether I should include this restaurant in my Michelin Chinese restaurant series, as it has been stripped of its star. No injustice here. 继续阅读

It’s been ages since I last shared my foodie adventures, as life has swept me into a whirlwind of commitments. As I navigate to this new stage of life, I find myself reflecting on the remarkable individuals who have shaped my journey. It is time to gather these honoured people around, who ignited sparks in me, for a delightful dinner, a culinary that would fuse with something special. This dinner is really important to me and I had gone through a lot of thinking about it. Traditional Chinese cuisine with a bit of heritage is what I am thinking as the guests are embodied with a rich Chinese culture and experiences. I also aim to discover dishes that might incorporate modern innovations creating the icing on the cake effect for the meal. On top of that, I need to think about creating an intimate atmosphere with privacy and good noise control, making sure everything comes together for a memorable evening.Suddenly, there was a lightbulb revelation – Ming Court.  I am sure everyone knows this when they established within the Langham PlaceI set out to create a menu that reflects my vision, and I had a few weeks to prepare. During one lunch, I took the time to understand the setting and service. I also explored the venue to see if it was a good fit and had discussions with the manager about the menu. Here’s the final menu, showcasing 10 items that truly represent a perfect ten.The menu looks fantastic!! Not many restaurants offer a Chinese calligraphy menu on high-quality paper for the night. It’s a small action but big enhancement to the whole the dining experience. (I later discovered it was printed rather than handwritten, but it is still a nice touch.)The room I selected is quite spacious. In addition to the main table, there's a corner area where guests can mingle. This room can accommodate up to 14 people, and while they mentioned that 16 would work, I feel that might be a bit cramped. The décor in the room is not overwhelming and have a bit of nice Chinese “old money” vibe. The complementary dish features deep-fried lotus root, cashew nuts seasoned with garlic salt and black pepper, and caramelized walnuts with sesame. All of them are incredibly addictive, and I'm glad I took a photo before they disappeared within five minutes.A proper Chinese dinner isn't complete without a good bowl of soup and the first dish is the Double-boiled whole winter melon soup. The winter melon is tender but not overly mushy, and it should be served in large chunks so that each scoop allows you to taste the melon, the soup, and all the other ingredients. The soup is refreshing and subtle sweetness especially paired with the seafood ingredients such as shrimp and crab. But once in a while, you want a richer profile together with the roast duck meat or Chinese ham and palate cleansing with lotus seeds and tuberoses. Second dish is the South African abalone with shiitake mushroom. It has a briny flavour and a nice abalone sweetness. The thickness matches the level of tenderness quite nicely. What I've lost after all these years of not blogging isn't my sense of taste, but rather my ability to capture great photos. Or perhaps it's also time to upgrade my decade-old phone. Today, I brought two bottles of sake, one for the guest and one for the evening. I thought placing one on the table would be obvious, but one of the staff mixed them up. The genshu was meant to be enjoyed, was undiluted version of sake and would have paired perfectly with the flavoured dish I chose for the night, but I only realized this after my first sip. It left a small mark on the evening that I planned for so long. What's done is done, but it wasn't all bad since the one that was opened, originally meant as a gift for the guests, was the one I truly wanted to try. We all enjoy wine, but pairing it with Chinese food often requires at least one white and one red, which can be a bit much for a weekday evening. Sake or Genshu might be a better option, as they can effectively complement both seafood and red meat, areas where many wines may fall short. I chose this Gin no Shizuku primarily because of the pure spring water used in its production, which enhances the essence of Yamada Nishiki rice and its umami richness. The pairing with abalone was already impressively remarkable. The sake complemented the oyster sauce, adding a touch of fruity notes that enhanced the savoury and sweet flavours of the abalone.The next dish may present a challenge for the sake, as the pickled radish and whiskey have relatively strong flavours. Pickled radish is a common ingredient in Guangdong and Fujian, often paired with congee or diced and stir-fried with rice. This dish is one of the highlight that I planned for the evening.  Surprisingly, the sake pairs very well with this dish! With each bite, the sake's richness effectively balances the strong flavours of the cooking style. Between bites, it cleanses the palate, making each mouthful feel refreshing with the lobster. I enjoyed the overall umami richness from the lobster while the picked radish in whiskey did not overwhelm the taste. Next up is the sea cucumber served with rice crisps. My first bite is just the sea cucumber, which is succulent and not overly soaked, maintaining a delightful texture and flavour. The second bite, combined with the rice, is truly mind-blowing. The crispy rice, with varying degrees of crunchiness, creates an exciting interplay with each bite. This dish presents a delightful contrast in textures that many will appreciate. However, the downside is the plate itself. Its textured surface creates a jarring sensation each time the stainless steel fork scrapes against it while scooping the rice. Replacing the plate with one that has less tactile friction would enhance the overall sensory experience. After all, I view this as a sensory dish and scored quite high in the palate sensation. This private room certainly offers a good level of privacy and minimal interruptions, with staff typically entering only to serve the dishes. However, I feel that achieving both privacy and attentive service can be challenging. So either you enjoy a secluded atmosphere, or you risk having staff out of reach unless your timing aligns with when the food is being served.Peking-style duck, but with goose. How creative! There are few fine-dining Chinese restaurants that serve excellent roast goose and this is one of them. A crucial aspect for me is the crispy skin over the shoulder, which many cannot achieve. It is not that they are not good, it is just a challenge not many can do. The second dish offers a variety of styles. Rather than the usual minced meat wrapped in lettuce, I opted for the salt and pepper style. This choice complements the sake beautifully, enhancing its fruity aroma. Additionally, this cooking method makes the goose meat tender, allowing it to fall apart nicely with each bite.The rest of the dish comes together beautifully, featuring pan-seared French codfish, wagyu beef with wasabi soy sauce, and two vegetable sides. The cod, seared with supreme soy sauce, rivals any cooking style, whether Japanese miso or Western. It is evenly caramelized, and the soy sauce enhances its delicate flavour. The sake lacks tannins that clash with the stronger meat flavours, which is why I chose Miyazaki wagyu instead of the USA ones. Its rich marbling makes it tender and less chewy. The silky, rice-like notes of the sake complement the savoury beef, while the wasabi soy sauce adds a kick that the sake smooths out perfectly.Vegetable dishes may not be the main focus of a meal, but they are essential to every dining experience. While a good cooking method might not garner much attention, a poor one can significantly detract from the overall enjoyment. Here, I chose two very different cooking styles from the menu, the Sautéed Chinese lettuce with dried shrimp in sweet bean sauce and another one using bean sprouts prepared in a superior soup with garlic. This variety ensures there's something for everyone, considering the diverse preferences of my guests. The dried shimp is big! Bathed in bean sauce enrich the Chinese lettuce, it is hot and the searing flavour from the clay pot a lot plays an important role. After a salty bite, the lighter superior soup from the other dish balanced it well. A final harmonious dish marks the important dishes for the night.Oh yes, there's still almond cream with egg white and petit fours to finish off the meal. By this point, I believe everyone is quite satisfied, and these treats were packed for us to savor later. (I’m not a big fan for Chinese desserts).Overall, It was still a wonderful evening where we all enjoyed a perfect harmony of food, service, ambiance, and pacing. Each dish presented a vibrant narrative, showcasing not only an array of flavours but also the mastery of traditional cooking techniques. Despite a minor mistake, we were still delighted to savour another superior sake that paired beautifully with the food, enhancing our enjoyment. However, this leaves the pairing with the other Genshu as an unanswered question.  Weeks of thoughtful planning for the menu was nicely executed by the restaurant. It was good to know that all my guests appreciate every artistry behind every plate, making the entire experience memorable. 继续阅读

昨晚同两位朋友一齐试咗明阁（湾仔）五周年庆⋅经典盛宴套餐，限时优惠价$698一位。所有菜式都好食，比起我6月食明阁（湾仔）五周年庆⋅饕餮盛宴（$686 一位)，我更喜欢这个餐，对上一次个餐比较饱，今次呢个餐份量恰到好处。极品蜜汁叉烧 ⋅ 花雕醉鸡醉鸡的花雕酒好入味，而且好滑。叉烧也不错。蟹肉瑶柱冬茸羹蟹肉份量足，有少少金华火腿同埋瑶柱，整体个羮系好味嘅。鱼子酱雪地明虾球其实个鱼子酱冇咩味，不过望落去系靓啲。个虾球好新鲜、好弹牙，配埋个蒸蛋白、云南金华火腿同埋个芡汁更好味。酥炸酿鲜蟹盖真系好多蟹肉，配埋个喼汁，更好味。珊瑚素心燕次序非常好，食完比较重味同炸嘢，再食呢个就完美。这个由冬瓜、红萝卜同埋雪耳组成嘅菜式，好清新。油鸡枞菌豚肉脆米炒饭可能之前已经食咗好多个菜式，再食呢个就觉得有啲饱，不过佢系有些脆米，令到个炒饭冇咁普通，亦有咬口。香芒杨枝冻甘露呢个令到个餐画上完美句号整体用餐体验很好、环境又舒服、个餐好食份量又啱啱好，值得一试。 继续阅读

🐑极品蜜汁叉烧-脢头位，虽然唔够肥，但肉质尚算松化，未算极品。🐑金汤酸菜爽鳝球-金汤系酸菜鱼汤，酸辣且鲜甜，底部有好多酸菜垫底，增加酸爽感，可惜个鳝唔够爽口。🐑贵妃酒香醉虾饺-明阁名物，虾大只爽口，酒香来自玫瑰露，十分清香。🐑牛肝菌鲜肉小笼包-牛肝菌味太强，肉嘅份量太少，欠缺肉味，不太推荐。🐑香煎墨鱼饼-煎得够金黄，亦够爽弹，不过冇乜味道，要自行加醋食先得。🐑葱香豚肉芝麻烧饼-焗得够香、酥、脆，充满葱香、肉香，馅料味道鲜明。🐑火腿萝卜丝酥饼-底部沾有芝麻，增添香味，酥饼够酥脆，白萝卜够爆汁，但欠缺火腿味。🐑XO酱炒肠粉-豉香、XO酱香俱备，条条肠粉皆有㶶边，煎得好有心机。🐑雪山叉烧包-圆碌碌好靓仔，外皮脆，内里叉烧爆馅。 继续阅读

餐厅评价这家明阁餐厅充满惊喜，特别是它的特色菜单中西合璧，让人耳目一新。餐厅的环境优雅怡人，无论是灯光还是装潢，都营造出一种舒适的用餐氛围。食物的品质更是出色，无论是材料的新鲜度还是烹调的技巧，都让我们一行六人感到十分满意。精彩亮点1. 极品蜜汁叉烧这道蜜汁叉烧可谓餐厅的招牌菜，肉质鲜嫩多汁，外皮微焦，蜜汁的甜味恰到好处，让人一试成主顾。作为前菜，份量适中，既不会让人觉得过于油腻，也不会使人感到不够。2. 青瓜醉鲍鱼青瓜醉鲍鱼是一道极具创意的佳肴，令人惊艳。这道菜的主角是鲍鱼，鲍鱼的选材讲究，肉质鲜美，口感滑嫩。每一片鲍鱼都经过精心处理，保留了海鲜的鲜味。搭配新鲜的青瓜，清脆爽口，增加了层次感。每一口都能感受到鲍鱼的海味和青瓜的清新，令人惊喜。个人而言，我甚至可以多吃一只，也不会感到厌倦，这道菜的味道实在太过迷人。它不仅是一道料理，更是一种享受，让人忘却了生活的烦恼。3. 小缺点:然而，威士忌龙虾汁脆皮大啡菇则是整体用餐体验中唯一的失望之处。虽然这道菜的创意值得赞扬，但口味上似乎稍显单调，让人觉得缺乏惊喜。4. 甜点通常我是不太吃甜点的，但这次的黑糖桃胶姜汁3.6牛乳奶冻却让我刮目相看。这道甜点的口感滑顺，黑糖的香甜与姜汁的微辣恰到好处，为这顿美好的晚餐画上了完美的句号。无论是外观还是味道，都让人感受到用心的制作。总体评价总体而言，这家餐厅是一个值得一访的宝地，无论是用餐环境还是菜品的品质都令人满意。若有机会再来，一定会再次品尝更多的美味佳肴。 继续阅读