禮賓傅 (已結業)

Lai Bun Fu

4

4

180 食记

味道

环境

服务

卫生

抵食

|

3996

中环

$401-800

粤菜 (广东) 山珍海味中菜馆

154

4

10

Hunter115

等级4

732

12

We can now finally dine at Lai Bun Fu without being a Chief Executive. Lai Bun Fu has been opened for quite some time on On Lan Street in Central, serving traditional Cantonese delicacies. Though this Lai Bun Fu restaurant is not as big as the actual Lai Bun Fu, the cozy dining area still embraces a private room if customers wish to have more privacy. A special menu with 9 dishes has been designed costing $680 per head, which is quite affordable in terms of the quality of the food and its luxuri

更多

We can now finally dine at Lai Bun Fu without being a Chief Executive. Lai Bun Fu has been opened for quite some time on On Lan Street in Central, serving traditional Cantonese delicacies.

Though this Lai Bun Fu restaurant is not as big as the actual Lai Bun Fu, the cozy dining area still embraces a private room if customers wish to have more privacy.

A special menu with 9 dishes has been designed costing $680 per head, which is quite affordable in terms of the quality of the food and its luxurious ambient.

Therra 2011

Tuscany Bolgheri wine is rarely used to pair with Cantonese food, yet this powerful wine works well on the menu!

From the winemarkers' note, this wine has an intense ruby red color with purple highlights and black, persistent notes of coffee, cream, cocoa, licorice, jam berries, black cherry, vanilla and balsamic sensations.

Sliced crispy chicken and avocado toast with caviar

Sliced crispy chicken and avocado toast with caviar

The crispy chicken was fried until perfection with a strong marination on the skin, I almost felt like I was eating peking duck instead. The caviar on top gave an complexity to the bite with extra seafood and fishy taste. The avocado acted not only a glueing agent, but it also balaced out the greasiness from the deep fried toast and the flavourful chicken oil.

Sliced crispy chicken and avocado toast with caviar

Pan fried crab cake with Matsutake mushroom

Pan fried crab cake with Matsutake mushroom

The first impression came from the very aromatic Matsutake mushroom on top. The extraordinary taste rushed through from the dish to our noses.

The firm crab cake was compacted with mostly crab meat and just a little bit of flour to bind it together. The cake had been browned on the outside, while soft and moist inside.

Pan fried crab cake with Matsutake mushroom

The savoury crab taste compliemented nicely with just one elegant piece of white Matsutake mushroom. It was so delicious I almost didn't want to finish my last bite!

Pan fried crab cake with Matsutake mushroom

Daily double boiled seafood soup in papaya

Daily double boiled seafood soup in papaya

Soup is a must in Cantonese dining culture as well as in my family. This boiled soup really reminded me of my mum's homecooking soup but this one is just way tastier, sorry mum!

The super fresh and sweet papaya was a good match with the lightly salted soup and Bamboo fungus. I was trying to hard to scrape all the papaya out of the papaya shell! I felt like my skin has become smoother and "somewhere" has become bigger today!

Daily double boiled seafood soup in papaya

Steamed egg white duo, pan fried groupa

Steamed egg white duo, pan fried groupa

There were two layers of steamed egg with the top layer being mixed with beetroot to create that bright orange colour, while the bottom layer remained just steamed egg white.

Steamed egg white duo, pan fried groupa

The truffle fragrant was really strong that the whole private room had been filled with the smell of black truffle. The steamed egg was really smooth and surprisingly a bit chewy like jelly. The groupa fish had a rather hardened firm texture and full of intense grassy fishy taste. The delicate piece of fish was even tastier when having it with the eggy mixture.

Steamed egg white duo, pan fried groupa

Braised fish maw with supreme

Braised fish maw with supreme

It was my most intimidated dish of the night. The whole piece of quality fish maw was braised until completed softened in chef's surpreme stock.

Braised fish maw with supreme

The fish maw was so extremely soft and gelatine-y. The light seafood surpreme stock had also been marinating the piece since fish maw didn't have a prominent taste on its own. The super collagen rich content was anyone's favourite.

Braised fish maw with supreme

Crispy fried Angus beef brisket with curry sauce

Crispy fried Angus beef brisket with curry sauce

This dish reminded me of my very local dining experience in a wet market, but with a more elegant twist. The succulent beef brisket literally fell apart when it tore it apart. The outer layer was also deep fried with a very thin layer of crispy batter.

Crispy fried Angus beef brisket with curry sauce

By dipping it into the housemade satay sauce made from mixed capsicums, peanuts and other secret ingredients, this dish had become one of the most flavourful dishes of the night. You are going to love it if you are a beef lover!

Crispy fried Angus beef brisket with curry sauce

Poached mustard green with layer bean curd

Poached mustard green with layer bean curd

The only vegetarian dish on the menu and I couldn't be more excited! First of all, I picked up the puffy big goji berry on top, which was amazingly sweet with a tangy taste from the berry seeds, giving such a great first impression with this super food.

Moving down to the layer bean curd, the layered sheets absorbed all the flavourful supreme soup, giving a mix mellow taste between stock, seafood and soya bean.

The mustard green was braised until very soft with no bitterness at all, which should be even acceptable for those who doesn't like the bitter taste from mustard green.

Poached mustard green with layer bean curd

Lai Bun Fu signature fried rice

The all time staple fried rice is cooked with abalone sauce, lobster tail meat, diced abalone, young Chinese kale discs, and more.

The rice was fried until just dry with each kernel of rice coated with flavourful sauce, along with a generous amount of seafood. It just had everything a good old fried rice should have. The elegant flavour was mouth watering and the portion size was just perfect to share with a table of friends.

Lai Bun Fu signature fried rice

Sesame balls stuffed with green tea and bird's nest paste

Sesame balls stuffed with green tea and bird's nest paste

Sesame balls stuffed with green tea and bird's nest pasteSasame balls (煎堆) has been one of my favourited Chinese dim sum dessert to enjoy as a child. The puffy crispy ball was stuffed with a mixture of green tea and bird's nest. The green tea flavour was not overly sweetened, however, the taste from the sesame and dough wasn't quite combining with the Japanese green tea bittersweet tsate. Meanwhile, the taste of bird's nest was also very subtle especially when it was mixed with green tea.

I have to mention that all dishes were served at good hot tempreture which I think is crucial for Cantonese dining experience. Besides, the service was considerate and speedy which kept our mood swinging at an efficient scrumptious dinner. I had an amazing dinner with some new friends in their private dining room and I wonder if our Chief Executive eats this well every single day?

题外话/补充资料： +10% service charge

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

分享
推介

已推介
检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2016-05-09

用餐途径

堂食

人均消费

$680 (晚餐)

推介美食