紅棉

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𝕃𝕌𝔹𝕌𝔻𝕊旗下的人氣中菜館 • 𝕄𝕀𝔸ℕ 紅棉💕•今年再次推出「 中秋迷你月餅禮盒$238(原價) $178(優惠價) 」啦😆。今年與往年的口味不一樣，是陳皮豆沙和迷你蛋黃白蓮蓉哦～採用遠年新會陳皮😳，帶有濃濃的陳皮香，而紅豆甘甜粉糯，我覺得很好吃呢😋。另一款則是經典口味蛋黃白蓮蓉，細緻順滑呢～.紅棉  MIAN中環紅棉路22號The Murray, Hong Kong 酒店平台亭樓

Thrilled to be back at Mian for dim sum with family 👨‍👩‍👧 the 2nd time. Most gorgeous dining place, exceptional service and scrumptious food 🤤 One of the most delicious new dishes I tried during the visit is Sichuan style boiled mandarin fish fillet. Tender fish fillet poached in seasoned water, then topped with spices~ pungent and super addictive 🔥Highly recommend their fancy🍸 cocktail with summer flower theme 💐 as well! ꧁☬Featured☬꧂✅Prawn Dumpling ✅Steamed Shanghainese Dumpling with spicy brot

呢到嘅鮮茄焗豬扒飯完全就係超級豪華版～豬扒好嫩滑 豬味仲好濃郁🐷茄醬味酸酸甜甜🍅再加埋面頭嘅煎蛋、拉絲芝士同豉油汁🍳同下面嘅炒飯底一齊食 完美💕不過就真係貴左少少🤏

好朋友下個禮拜移居澳洲，今日搵咗個地方食飯，選址係中環美利酒店嘅「紅棉」，由於事先已訂座，到場後順利安排坐喺窗口位，侍應勤力有禮，點菜後好快就有得食。1.蘋果木煙燻素鵝.上檯時已充滿煙燻香氣，香軟的豆腐皮包滿木耳、萵筍、紅蘿蔔，有咬口、色彩豐富又好食。👍2.擔擔鴛鴦雞.造型有心思，用三黃雞和竹絲雞交錯擺放，好似國際象棋的棋盤，加埋川式擔擔麻辣汁。呢個汁味道OK，但雞肉又硬又實完全冇乜味道，好睇唔好食。😟3.沸騰桂花魚.桂花魚肉好滑，湯頭麻、辣、香、甜兼融，據說係用咗多種椒加魚湯炮製，配上稻庭烏冬、絲瓜一齊食，一個字「正」😋4.砂窩胡椒海中蝦.未開窩蓋已經聞到陣陣胡椒香味，海蝦新鮮爽口，可惜唔係好入味😬5.紅棉蔥油雞.雞肉嫩滑，雞皮香脆，配合乾蔥和青蔥的香味，忍唔到口一連食咗幾件。😛6.蘆筍炒帶子.蘆筍爽脆，帶子鮮甜，正常好食。🙂7.生磨芝麻卷.芝麻卷爽滑可口，又夠芝麻香味。😊8.木桶豆腐花.唔知係咪漏咗單，追咗好耐先至嚟到，但係豆腐花好稀唔成形。😬小總結：菜式是川粵為主的融合菜，好睇又好食，侍應有禮，環境優雅，值得再嚟。😊

趁好天氣到Murray走走，順便吃個午餐，首次到紅棉吃飯。因為每次經過都見到人客唔少，一直對餐廳有點期望。先點一個燉湯，陳皮菜膽燉白肺($148)陳皮味不太明顯，有點像清雞湯。被相片吸引，前菜點了擔擔鴛鴦雞($198)鴛鴦雞由白切雞和烏雞壓成塊粒，質地硬實、冰凍🥶加上雞肉本身冇味，主要靠擔擔醬調味，好看但唔好食，和餐牌上每粒雞肉層次分明，分別都好大。點心點了蝦餃($98)及小籠包($78)，味道可以，沒有特別。脆米膶腸炒鴿崧($298)是日最好吃一的一道菜，膶腸及鴿崧炒得香口，配上脆底幾惹味，但要盡快吃因為脆底會吸油軟掉。甜品點了蛋白杏仁茶($78)及山楂糕($78)山楂糕很少機會吃到，酸酸甜甜，是令人愉快的甜品。杏仁茶就普通吧。整體而言，食物只係普通，服務更加唔合格。在目測室內、外都有空枱的情況下，侍應早20分鐘已經開始不停過來催交枱。就算預先編配坐同一張枱的下一輪食客來到，是否真的完全沒有調動空間？睇嚟最方便就是趕客走。加上無論消費幾多，在酒店泊車最多免一小時，令這一餐更加唔抵食。作為中菜愛好者，想去的中餐廳還多着，完全想不到再回來的原因🤷🏻‍♀️

旅發局21年舉辦嘅wine and dine多咗「大師發辦」，慕名前來一試紅棉，期待咗好耐，近兩千蚊一位嘅menu嚟講，有啲meet唔到期望。成個Menu最鍾意嘅係脆鱗馬頭配苗族酸湯。魚鱗炸到好脆，魚肉結實但十分嫩滑。酸湯將炸魚鱗嘅油膩感中和到啱啱好，又唔會帶走魚肉嘅鮮味。係驚喜之作。其次係海藻清湯西施舌。西施舌處理得幾好，肉質彈牙，個湯味濃而不失鮮味，令人回味。焗釀鮮花蟹蓋都唔差，呢道菜十分足料，應該用咗有一隻蟹嘅蟹肉，蟹味濃郁。缺陷係佢個蓋有啲滯，即係食完第三個餸已經開始有啲飽飽地嘅感覺。🥶最後想講吓雞油狀元紅蒸河鰻，河鰻即係平時喺日本餐廳食鰻魚飯嗰種鰻魚，原來冬天係河鰻當造。當時食時間啱啱好。唔知佢係用咗幾多年嘅狀元紅去整，但係呢道菜花雕味十分重。雖然河鰻肥美嘅油脂味冇被狀元紅搶走，但我麻麻地。其他菜式都係不過不失，呢個價位去食一餐七道菜嘅中菜，始終overprice咗。雖然佢係五星級酒店嘅中菜廳，有唔少嘅錢應該係去咗服務費度，聽講原來個大廚會出嚟講解菜式，但係我哋就係得waiter同我哋講呢個係乜乜乜，連道菜點整都冇點介紹到。個Experience有啲差，甚至乎唔係好知自己食緊

.黎緊新年唔想咁傳統,可以一試呢間新潮啲嘅中餐廳圖1分別係用黃油雞同竹絲雞整成嘅”擔擔鴛鴦雞”配擔擔麻醬,幾特別! 但山長水遠嚟其實係為左個”有機蕃茄焗日本黑豚豬扒飯”,茄味好鮮甜,芝士多到可以拉絲,份量都幾多,不過高級版焗豬,值唔值就見仁見智啦!.🔻🍽 紅棉📌 地址: 中環紅棉路22號The Murray, Hong Kong 酒店平台亭樓.#tummysreadyatcentral #tummysreadyforchinese

失蹤了兩天其實因為我終於去打了新冠防疫針，約了星期四早上跟車爸爸一起啪針，選擇一起打好像有不能同生可共死的感覺哈哈！可幸我倆得到上天的庇佑仍然要為生命努力，休息後的今天就來跟大家分享於12月頭跟一眾辣友共聚的快樂一夜吧！選址是我超期待去朝聖的粵菜菜館紅棉，置身於中環紅棉路The Murray酒店平台上，仿舊式茶居的型格裝潢加上自成一角感覺很舒適。甫坐下開壺靚茶侍應送來時隨前菜兩小碟同上，當中的有碧根果仁和超好味的野菌醬。先品嚐頭盤日本柚子醋紅蜇頭＄198，脆彈海蜇頭索盡酸香的柚子醋，吃下口感滿滿兼醒胃最合作頭盤享用。然後這個蘋果木煙燻素鵝＄128端來時香氣撲鼻好吸引，香軟腐皮包裹著紅蘿蔔、木耳及萵筍，吃下去有嚼頭之餘更充滿煙燻香氣這個好吃。而這個是賣相美絕的是蒜泥白肉＄168，薄滑的白肉包裹著爽甜萵筍絲，拼上弄得像慕絲般幼滑的蒜泥吃下口感很細緻。首上檯的是熱騰騰的砂窩胡椒海中蝦＄398，新鮮的海中蝦肉質紮實味鮮甜，但我覺得如果胡椒香氣再盛一點味道必定更吸引。接下來是服務員推介的花雕雞油蒸馬友＄448，原條起雙飛的鹹鮮馬友魚油不豐，但配以花雕雞油可以令這馬友更加和味，而且還加上了馥郁的酒

今次搵食搵到黎中環，人氣打卡酒店 The Murray 嘅中菜廳 - 紅棉，餐廳裝修同酒店一樣貫切高貴時尚嘅風格，走中高檔路線，職員服務都真係有5星級水準!👍🏻👍🏻中菜廳有cocktail飲就真係少見，調酒師為我地調配咗壺➡️"Spicy Tea Manhattan"，外型係中式茶壺，唔講都唔知係酒黎XD😂😂係由15年普洱+陳皮+花椒+whiskey調配而成，入口有少少辛辣，又散發出陳皮香，後勁有淡淡陳年普洱茶嘅味道，配搭恰到好處!👍🏻另外仲調配咗碗➡️"Pear and Perfume Trees Gin", 上一枱係好似傳統嘅奉茶杯再大少少嘅碗size，入口有淡淡果香甜甜地，加上香檳香氣，after taste有雪梨香，冇諗到飲酒都可以咁好清潤😂入面嘅梨因為長時間浸泡係酒中，食起上黎就會有少少苦澀啦野食方面，中菜黎講我地真係好鍾情小籠包，所以點咗➡️"生拆蟹粉小籠包"，甘香蟹粉係由人手生拆而成，豬肉內餡彈牙😋外皮好薄，有少少半透，一咬開湯汁好豐富，爆晒出黎，要小心辣口，呢個價位得3粒有點略貴，不過酒店中菜廳價格都尚可接受前菜點咗➡️”擔擔鴛鴦雞"，賣相好靚，擺盤好有心思，好似黑白棋盤咁，由

喜慶的日子當然要去有質素的餐廳去慶賀。總體而言，食物質素很高。日本柚子醋紅蜇頭清湯牛筋蝴蝶腩蛋鬆牛油黃金蝦球香辣蟹醬海鮮粉絲煲魚湯鮮腐竹浸時蔬麻辣桂花魚， 極度麻辣，好味！木桶豆腐花生磨芝麻卷玉玲膏

經朋友推薦并請佢幫我訂咗星期日（28/11）中午嘅位🥳這天我們來到紅棉餐廳。被安排坐在窗口位置，面對百年古樹節果決明。秋天的太陽透过层层叠叠的树叶，照进玻璃窗，恬静温馨🥰看了看餐牌，可選擇嘅點心不多和冇乜特別。蘋果木煙燻素鵝素鵝內為甘筍、西芹和香菇絲，淡淡蘋果木香，煙熏味不太濃，沒有蓋過素鵝本身嘅清香😋沸騰小籠包用甘筍汁製成包皮，搭配麻辣味湯汁，一入口湯汁麻辣，肉餡鮮嫩。比較特別的點心👍服務方面，個別侍應態度有待改善，洗手間垃圾桶內手紙滿瀉。如果單純以環境來講不失為消磨一個下午的好地方，但食材普通，性價比真係唔高。

📍MianMian is a decent Chinese restaurant at Murray. The photogenic yinyang chicken is actually tasty as well. The dandan sauce is not too overpowering and you can taste the chicken. Love their seafood taro puff as well. It was fluffy and not oily. Their Sichuan spicy fish is one of its kind. Some may like it, some don’t. It’s a very mild version that you can drink the soup. If you like to have a kick, this is not for you. The flower crab with crystal noodles is not special. The consistency is to

Mian serves regional Chinese classics with a menu that offers a range of dim sum, seafood, specialties, seasonal and local favorites.  I have been to Mian for lunch. Dim Sum was very impressive. I was so glad to return for dinner. The restaurant is situated at the Pavilion, we thought why not start with cocktails at the outdoor terrace for a Friday evening. Pu’er Tea and single malt whisky, sichuan pepper, dried tangerine PeelThe dark color cocktail looks like a strong Chinese wine when taken ou

紅棉係美利酒店入面嘅中菜廳，佢地嘅點心大部份都喺傳統之中加入左新元素，精緻得黎款式都幾特別，服務亦係五星酒店嘅應有水準，好耐冇同屋企人飲茶，見openrice有9折現金券買，就同屋企人黎試下。同其他中菜廳最大唔同嘅係，紅棉除左室內，仲有室外座位，而家天氣涼涼地，晏畫坐喺度曬下太陽嘆點心都唔錯。茶錢$28/位，雖然比其他新派茶樓平均$20-25/位貴，但以地點同五星酒店入面嘅中菜廳黎講未算離地，起碼都有明火熱住壺茶，都算貼心，入面嘅茶包都好大個，沖多幾次都唔會變淡。紅棉作為一間新派中菜，除左點心仲有好多特式cocktail，我地都叫左兩杯黎試。Chysanthemum Blue($148) - 哩杯係一杯以Vodka做底嘅雞尾酒，所以酒味會重少少，佢加左提子乾同檸檬汁調製，飲落帶少少酸味。Figgy sour(5 token) - 哩杯雞尾雖然用Gin酒做底，但因為加左梳打水，所以比較易入口，無花果令雞尾酒多左少少甜味。蟹籽燒賣皇($78) - 燒賣比平時大粒，鮮蝦同豬肉比例各佔一半，食落好爽口結實。蘆筍帶子腸($118) - 腸粉皮幾滑，唔會太厚，每件入面都有大大粒帶子，再加埋蘆筍，多

Hong Kong Cocktail Weeks had begun and we decided to use our cocktail tokens at one of the listed restaurants and bars. One place was 紅棉 (English name: Mian). Located at The Murray Hotel, it's a very high end Chinese restaurant. But it served drinks? We had no idea until we saw our list in the brochure. We decided to find out.They have an entrance at the bottom where the parking is. You can choose to enter this way and walk up the stairs.However, they also have an entrance on the first floor are