影片
港铁中环站 D2 出口, 港铁香港站 C 出口
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电话号码
25226692
营业时间
今日营业
11:30 - 14:30
17:30 - 23:00
星期一至日
11:30 - 14:30
17:30 - 23:00
公众假期
11:30 - 14:30
17:30 - 23:00
公众假期前夕
11:30 - 14:30
17:30 - 23:00
以上资料只供参考，请与餐厅确认详情
經過大半年裝修，知道恢復營業後，第一時間去光顧。甫坐下便詢問經理會員優惠是否和以前一樣？知悉已經沒有折扣優惠，只是不設加一。裝修前不時一家人去晚飯，菜式多，份量足，味道也好！但此時打開菜譜，第一印象是菜式少了，價格高了！我們三人點了三個菜：順德煎焗班腩煲，蜜椒金薯牛柳粒和蝦乾水東芥菜煲。因為只有三檯客人，上菜很快，但見到大吃一驚，三個菜的份量都少得可憐！班腩每人分不到两塊。牛柳粒也只是十粒左右，金薯粒亦然。切成小片的水東芥菜也是稀疏，幾條蝦乾加上一撮肉沫在煲仔里顯得寒酸，最要命的是，入口十分清淡，索然無味。是否新老闆想向中環其他老牌會所價錢看齊，又搞什麼fine dinning ！怎料畫虎不成反類犬，與裝修前的經營風格天地之別！埋單789大元，茶位收25元（用茶包）也是偏貴，簡直是吃銀紙落肚的感覺。结論：1, 不會來第二次，會員卡廢掉！2, 增加北上消費的決心！
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Went here with my relatives for Lunar New Year's Eve dinner. .We ordered the following dishes to share:-Pan Fried Bean Curd Skin RollThe skin of the bean curd was thin and smooth, enveloping mushrooms and carrots nicely. -Jelly Fish Vinegar and Sesame Sauce The jellyfish was fresh and slippery. It tasted appetising with the vinegar and sesame sauce. -Stir Fried Beef with Onion in CasseroleThe beef was tender and well-marinated. The onion added some sweetness to the dish, and it was hotly-served with wok hei. -Deep Fried Crispy Chicken The chicken had a crispy skin and smooth meat. It had rather more bones though. -Baked American Oyster with Ginger and Spring OnionThe oyster was incredibly substantial. The sauce elevated its freshness, creating a sweet and juicy dish. -Braised Goose Web with Pomelo Peel in Casserole -Braised Assorted Vegetables with Red Fermented Beancurd in CasseroleThe pot included a variety of ingredients, such as broccoli, bok choy, mushrooms, vermicelli, etc. -Braised Chinese Lettuce with Shrimp Paste in Casserole-Sweet and Sour Pork with Fruit and Ginger The pork was crunchy and nicely seasoned. -Stir Fried Garoupa Balls with ScallionThe boneless garoupa fish was meaty and mouthful. The bell pepper and yellow pepper reduced its greasiness.-Braised Beancurd with Bamboo Pith in Brown SauceThe bamboo pith was slightly crunchy and paired well with the brown sauce. -E-fu Noodles-Baked Bun with Almond CreamThe bun was soft and fluffy. The almond flavour was intense. -Baked Sago and Minced Taro Custard An outstanding dessert. With a slightly burnt golden surface, the its interior was creamy and satisfying. The sweetness was just right, and the sago enhanced the richness of the dessert. .The staff was very attentive and helpful, serving us with utmost care. The place was a bit small, but quite cozy.
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依家啲人成日話服務差，大家真係要搵個會員然後帶隊嚟呢間試吓，佢啲侍應個個都好細心好窩心，直頭好似屋企人一樣，真係好耐冇試過遇到一班咁好嘅侍應生。好啦，跟住講返啲嘢食，樣樣質素都好高而且價錢亦都非常相宜，中環食晏飲茶每人唔使$300 ，連埋咁高嘅服務質素，真係超值。蝦餃晶瑩剔透皮薄餡靚，入面隻蝦好新鮮又夠爽口彈牙。呢個雪山包好似係鎮店之寶之一，軟熟鬆化。兩面黃肉絲炒麵又係高水準之作，雖然肉絲芽菜同埋啲汁淋咗喺面，但係個面仍然係卜卜脆好正。呢個炸墨魚丸足料非常，一攞到埋嚟直頭聞到墨魚嘅香味，識落唔會成舊都係粉而冇乜墨魚。呢個蝦腸又係不得了，淨係塊腸粉皮都已經贏晒。我哋仲叫咗杏汁豬肺湯，味道香濃，豬肺加埋瘦肉同埋雞腳等材料，超正。
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同事介紹這餐廳的飯菜大件夾抵食，而且地點最岩中環返工的上班族，所以便來試試看。我們先點了一上前菜：1. 甜梅浸淮山⭐️⭐️⭐️⭐️好點驚喜，跟淮山一般滑潺潺的感覺不一樣，竟然是爽脆的，有點像馬蹄。2. 金磚豆腐⭐️⭐️⭐️⭐️⭐️豆腐超滑，外脆內軟，推薦！（但外皮有點辣）3. 炸魷魚鬚⭐️⭐️⭐️⭐️⭐️炸得好鬆化，女好味！再來主菜：4. 炸子雞⭐️⭐️⭐️⭐️⭐️又係外脆內軟，雞肉好滑！朋友說他們的沙薑雞也很好味。5. 魚肚浸菠菜（本身是配勝瓜，但賣晒）⭐️⭐️⭐️這道菜不過不失啦～6. 欖菜骨⭐️⭐️⭐️⭐️⭐️餐廳員工推介的，果然無介紹錯！味道特別，蠻脆口的。7. 黃金蝦球⭐️⭐️⭐️⭐️⭐️又係必點推介，好香！但一件就夠，因比較漏。8. 龍躉上湯米線⭐️⭐️⭐️這個一般般吧！味道比較清淡最後，當然要食埋甜品：9. 黃金千層糕⭐️⭐️⭐️10. 紅豆糕⭐️⭐️⭐️兩款甜品都普通，不過不失吧！11. 差點忘了，還點了木瓜湯，舒服好飲⭐️⭐️⭐️⭐️⭐️整體來說，抵食推介！
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餐前小食點了炸魷魚鬚，炸粉漿唔會好厚食到成口都係粉，證明師傅好有心機。訂位時預訂埋杏汁白肺湯，非常足料，睇吓碟湯渣就知道了，而且竟然仲有花膠喺入面，超正。另一樣預訂的是炸子雞，雞味濃，皮夠薄，炸得夠脆口，而且肉質夠晒鮮嫩。咕嚕肉夠脆口，而且難得唔肥，佢仲加埋酸薑落去食落又幾好味。鹹魚雞粒豆腐煲用黎餸飯一流，佢D鹹魚都幾香。金銀蛋浸時蔬我地就揀咗菠菜，有清新嘅菜味，另外佢D皮蛋粒都好食最後叫埋西米布甸做甜品，滿足的一餐。順帶一提，侍應個個都親切有禮，令人有一種賓至如歸嘅感覺。
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