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2021-04-27
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自从攞咗 Asia's 50 Best 第一位，大班楼可以话系香港最难book位嘅粤菜餐馆。蜂巢芋泥烟鸭盒炸得干爽香脆唔油腻，芋泥够香滑，烟熏味亦都好出。上咗第一碟菜后，侍应先告知九层搭辣椒膏炒蚬卖晒，只好转龙井菊花烟熏乳鸽，烟熏味同样抢眼，不过连续两道菜都系以烟熏味主导，就有啲重复。招牌菜鸡油花雕蒸大花蟹配陈村粉，花雕酒非常香浓，花蟹亦都新鲜鲜甜。川味香辣小羊腩好惹味，只系小羊腩有啲炸得太干柴。三虾炒饭用上鲜虾、虾干、虾膏去炒，干身有镬气，虾膏味唔太重，反而鲜虾同虾干嘅鲜甜好抢眼，可以话系成餐嘅亮点。After The Chairman won first place in Asia's 50 Best, it has become one of the most popular Cantonese restaurants in Hong Kong. The Crispy Taro Cake with Smoked Duck was deep-fried to perfection - the smokiness of the duck and silkiness o
蜂巢芋泥烟鸭盒炸得干爽香脆唔油腻，芋泥够香滑，烟熏味亦都好出。上咗第一碟菜后，侍应先告知九层搭辣椒膏炒蚬卖晒，只好转龙井菊花烟熏乳鸽，烟熏味同样抢眼，不过连续两道菜都系以烟熏味主导，就有啲重复。
招牌菜鸡油花雕蒸大花蟹配陈村粉，花雕酒非常香浓，花蟹亦都新鲜鲜甜。川味香辣小羊腩好惹味，只系小羊腩有啲炸得太干柴。
三虾炒饭用上鲜虾、虾干、虾膏去炒，干身有镬气，虾膏味唔太重，反而鲜虾同虾干嘅鲜甜好抢眼，可以话系成餐嘅亮点。
After The Chairman won first place in Asia's 50 Best, it has become one of the most popular Cantonese restaurants in Hong Kong. The Crispy Taro Cake with Smoked Duck was deep-fried to perfection - the smokiness of the duck and silkiness of the taro paste were well-balanced. Their signature dish, Steamed Fresh Flowery Crab with Aged ShaoXing Wine & Fragrant Chicken Oil & Flat Rice Noodles, was packed with the fragrance from the aged ShaoXing wine. The flowery crab was extremely fresh as well. The highlight of the night was definitely the Fried Rice with Prawns Trio, with fresh prawns, sun-dried prawns, and shrimp paste - packed with sweetness and umami!
蜂巢芋泥烟鸭盒
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鸡油花雕蒸大花蟹配陈村粉
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