粵桂樓 (已結業)

Yuet Kwai Resturant by Fovea

4

4

48 食记

味道

环境

服务

卫生

抵食

|

1650

中环

$201-400

粤菜 (广东) 海鲜山珍海味汤品中菜馆

40

4

0

Hunter115

等级4

732

12

FOVEA is not only a club in California Tower at the heart of LKF, but also a Cantonese restaurant on its 2/F. The dining area offers an affordable lunch set, a la carte menu, as well as private dining dinner menu for your requested cost from around $500-$1000. Chef Owen Chau has a strong culinary background and over 20 years experience. Owen uses ancient nutritious recipe to apply on his own cooking methods, to deliver the most original flavour of Chinese seafood culture and using just a pair of

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FOVEA is not only a club in California Tower at the heart of LKF, but also a Cantonese restaurant on its 2/F. The dining area offers an affordable lunch set, a la carte menu, as well as private dining dinner menu for your requested cost from around $500-$1000.

Chef Owen Chau has a strong culinary background and over 20 years experience. Owen uses ancient nutritious recipe to apply on his own cooking methods, to deliver the most original flavour of Chinese seafood culture and using just a pair of chopsticks.

Owen uses his long pratised cutting skills, as well as low tempreture cooking method, to maintain the nutrition in each raw ingredients.

漂香漕卤海鲜虾

The savoury unique Chinese spice promotes a kind of medicine taste to the prawns, with a little bit of alcoholic flavour to this delicate seafood starter to the meal.

漂香漕卤海鲜虾

Not only the prawn was freshly bought and selected daily. The salad underneath was also specially sourced from fresh-off-the-green vegetable market.

漂香漕卤海鲜虾

Each prawn was cut at the back to remove its bittery gut. The clean prawn was so fresh that it could be considered crunchy and bounchy in texture.

漂香漕卤海鲜虾

黑鱼子流芯熏蛋

黑鱼子流芯熏蛋

There are lots of privating dining restaurant having this dish on their menu nowadays but it's actually not the easiest thing to prepare. The smokiness needs to be prominent but won't be overpowering the richness and creamiess from the egg yolk.

Meanwhile, the taste of the caviar has to be salted enough with a fresh fishy taste to complement the egg with a more luxurious flavour. Everything was well balanced and ON POINT for this dish.

黑鱼子流芯熏蛋

窝心靓汤

Chef Own changes his soup from time to time depending on the weather and seasonal ingredients. On the wet and cold day we arrived, we were served with lotus root lean pork soup.

We could taste the natural sweetness from the lotus root as well as the slight savoury and meatiness from the lean pork loin. After long hour of cooking, all the flavours from the ingredients had gone into the cloudy soup full of a mix of spring aroma, a great way to awaken our taste bud before the hot dishes arrived.

樟茶鸭丝自家卷

樟茶鸭丝自家卷

This tea smoked shredded duck roll is completely different from what we had in any other Chinese restaurants. The housemade tea smoked duck was so smokey like perfume when it was brought to our table.

樟茶鸭丝自家卷

The roll was made from just Japanese Music Farm egg instead of the traditional flour "mo mo". Guess the happy chicks were so happy after listening to music at their little farm, producing these yellowish flavourful eggs?

樟茶鸭丝自家卷

The sweet sour was specially prepared with secret ingredients, being held in these tiny tubes.

樟茶鸭丝自家卷

It is recommended to put all ingredients on the egg sheet and roll it like spring rolls, then consume with your bare hands.

樟茶鸭丝自家卷

Do not worry, the egg sheets were not oily at all, you won't even get your fingers greasy after eating these amazingly smokey rolls. I would have the say the duck flavour was very intense with a great wooden smell. I felt like I was having it in a great green farm in countryside!

樟茶鸭丝自家卷

荷香养生海班卷

A royal dish that our ancestors used to enjoy. The rock fish was cooked with just the right tempreture and duration, wrapping it with cordyceps flower, on top of some thinly sliced lotus root sheets, topped with some black fungus and goji berries.

荷香养生海班卷

The nutrition value would be good for women to savour, cordyceps flower can lower blood pressure and blood sugar. Especially when this dish was quite refreshing in taste, leaving just the grass flavour from the fish, the crunch from the lotus root and fungus, and a hint of sweetness from the high quality big goji berry.

荷香养生海班卷

The soft fish slices were delicately rolled up without falling apart nor unfolding. It's best to enjoy it in one bite but it takes no harm if you if you want to be more lady-like.

荷香养生海班卷

暴风霸皇海螳螂

暴风霸皇海螳螂

One of the signature dishes from chef Owen. Since Owen has a lot of experience in the industry, he gets to source a lot of top grade ingredients from some of the finest local markets. All the seafood need to be in-season as well as fresh off the water.

暴风霸皇海螳螂

The mantis shrimp was fried till perfection. The meat was battered lightly with airy egg white to create a fluffier light out layer, while the shell was also deep fried until so crispy that the entire mantis shrimp could be edible.

暴风霸皇海螳螂

Though it looks like there are lot of garlic flakes in the dish, it was actually not that salty, oily, nor spicy. The unique taste from mantis shrimp as well as its roes were still noticeable after all those toppings and garnish.

暴风霸皇海螳螂

千页如意素豆腐

千页如意素豆腐

After the fierce mantis shrimp seafood dish, we hope to have something lighter to ease down our palette. This amazingly thinly sliced tofu takes at least 15 years of practise. A mixed of vegetables were put in the middle for you to go with the tofu. There are a mix of very young and sweet asparagus, lotus seed, dried tofu, vegetarian chicken cubes, and a very delicate Chinese ingredient called 如意 which promote a more woody smooth texture when enjoying it with the silky tofu.

千页如意素豆腐

The silky tofu was also topped with a generous amount of light carrot juice specially extracted from Chef Owen. I really enjoyed this vegetarian dish and I could see myself putting down a bowl of rice with it.

千页如意素豆腐

缥缥椰香烧嫩鸡

A big surprise from this chicken dish which looked nothing speical to us in the first place. We smelled something very familiar from far, then we were told to have a smell at this chicken before having it.

The chicken was covered with a strong coconut smell. How do they make it!? We were told that the chicken has to be submerged into fresh coconut water for long hour to kind of infuse the chicken with coocnut.

Then the chicken was fried until just cooked with a very moist texture from the meat, yet very crispy from the skin. The chicken skirt was one of the easiest part to be overcooked but Chef Owen had it done perfectly with an extreme tenderness.

缥缥椰香烧嫩鸡

型格甜品
贡品桃胶豆腐花

Lastly, we were served with one of their latest invented dessert, bean curd flower. With the literal flower shape, the elegant look dessert was one of the best sample of years of experience.

贡品桃胶豆腐花

The healthy dessert uses Chinese medicine, peach gum, which moisturise your skin during dry weather. Also goji berry is a super food with high anti-oxidant. The dessert cup was only lightly sweetened using rock sugar. The pure floral taste from this dessert was probably one of the most pretties I have eaten so far.

贡品桃胶豆腐花

FOVEA is a classy dining place offering quality Cantonese cuisine for any occasions from casual lunch, business meeting, to private gathering. Most important, nutrition and fresh ingredients play the key roles in the restaurant. You may enjoy not only scrumptious eats but also a care-free meal using all fresh high quality ingredients with skilful cooking mater professions.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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味道

环境

服务

卫生

抵食

用餐日期

2016-03-21

用餐途径

堂食

人均消费

$800 (晚餐)

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