富臨飯店阿一鮑魚

營業中

休息中

Forum Restaurant

4.5

4.5

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衛生

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|

7688

銅鑼灣

$801以上

粵菜 (廣東) 山珍海味無肉餐單中菜館少鹽少糖食店

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2

資訊:
餐廳:	富臨飯店阿一鮑魚

為推動全港減鹽減糖新飲食文化及新生活態度，環境及生態局、降低食物中鹽和糖委員會及食物環境衞生署食物安全中心推出了「少鹽少糖食店計劃」，參與食肆會提供少鹽少糖選項予顧客，部份更會提供特定減鹽減糖菜式。參與減鹽減糖食肆會獲發計劃標誌，以供張貼於店舖內，供顧客識別。詳情可在此瀏覽：https://www.eeb.gov.hk/food/cn/committees/crss/restaurants.html

阿一鮑魚扣鵝掌

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閨蜜身份證生日，當然要好好慶祝。阿一鮑魚也是我很想一試的館子，因此便決定在此為她慶祝。館子的裝修風格糅合現代與傳統的中國風，最吸睛的是近門的提字和掛在各牆壁的字與畫。館子推出不少馳名的鮑魚套餐，差異在於鮑魚的大小，而我們選擇的大概是入門的套餐。玫瑰單叢冷茶不在菜單之內，作用是讓客人清口腔之用，玫瑰的香味芬芳，茶味淡淡的，口感清爽。套餐的頭盤是高端奢華的鱘龍魚子伴蛋白炒官燕，鱘龍魚子小罐是店家找人特別為其所備，蛋白與官燕均是優質蛋白質，兼且炒得嫩滑，口感非常細膩，伴入鱘龍魚子令官燕更加鮮香味美，整個菜式令人回味之餘亦感覺滋養。部長介紹此湯是以豬肉煲成的湯底製作，特別之處在於整個湯也沒有下鹽調味，為的就是讓食客能品嚐食材的鮮甜與滋潤。鮑魚是重頭戲，當然要細細品嚐，38頭的鮑魚有點小，但切開溏心依然清晰可見，細嚼慢咽，風味的確與家常的燜煮鮑魚有很大的分別，鵝掌亦燜得軟糯入味，為免浪費掉鮑魚濃厚鮮美的醬汁，隨碟附有一小口白飯讓食客自行享用。這裏的釀雞翼是吃過的最好的出品，釀雞翼外型飽滿，皮薄而脆，雞翼的油脂完全被去掉了，內餡的魚翅充滿咸鮮香，邊吃邊感受這片刻的豪華。一向不太喜好焗響螺這菜式，然

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閨蜜身份證生日，當然要好好慶祝。阿一鮑魚也是我很想一試的館子，因此便決定在此為她慶祝。

館子的裝修風格糅合現代與傳統的中國風，最吸睛的是近門的提字和掛在各牆壁的字與畫。

館子推出不少馳名的鮑魚套餐，差異在於鮑魚的大小，而我們選擇的大概是入門的套餐。

玫瑰單叢茶

玫瑰單叢冷茶不在菜單之內，作用是讓客人清口腔之用，玫瑰的香味芬芳，茶味淡淡的，口感清爽。

蛋白炒官燕伴鱘龍魚子

套餐的頭盤是高端奢華的鱘龍魚子伴蛋白炒官燕，鱘龍魚子小罐是店家找人特別為其所備，蛋白與官燕均是優質蛋白質，兼且炒得嫩滑，口感非常細膩，伴入鱘龍魚子令官燕更加鮮香味美，整個菜式令人回味之餘亦感覺滋養。

古早花膠爵士湯

部長介紹此湯是以豬肉煲成的湯底製作，特別之處在於整個湯也沒有下鹽調味，為的就是讓食客能品嚐食材的鮮甜與滋潤。

阿一鮑魚扣鵝掌

阿一鮑魚扣鵝掌

鮑魚是重頭戲，當然要細細品嚐，38頭的鮑魚有點小，但切開溏心依然清晰可見，細嚼慢咽，風味的確與家常的燜煮鮑魚有很大的分別，鵝掌亦燜得軟糯入味，為免浪費掉鮑魚濃厚鮮美的醬汁，隨碟附有一小口白飯讓食客自行享用。

魚翅蟹肉燒釀雞翼

這裏的釀雞翼是吃過的最好的出品，釀雞翼外型飽滿，皮薄而脆，雞翼的油脂完全被去掉了，內餡的魚翅充滿咸鮮香，邊吃邊感受這片刻的豪華。

懷舊葡汁焗響螺

一向不太喜好焗響螺這菜式，然而這裹的出品也是比較有水準的，以響螺殼為盛器的菜品外型吸晴，響螺肉粒可見亦可嚐，葡汁甜中帶微咸，包裹着所有食材，讓各樣食材在口腔中發輝不同的口感。

千里醬爆關東遼參

千里醬的味道近似海鮮醬，不是我的一杯茶。遼參雖然味淡，但個人而言，簡單的調味，例如豪油更合心意。

鵝肝鮮蝦水餃麵線

每隻水餃內有小指甲般大小的鵝肝粒，以鵝肝搭配鮮蝦作為餡料大概是要升格整個主食的格調，喜歡鵝肝的食客應該會喜歡這主食，因為鵝肝的醇厚為菜品增添了色彩。

南北杏萬壽果燉雪耳 / 楊枝甘露凍糕

萬壽果燉雪耳是一道很滋潤的甜品，由於套餐十分豐富，因此燉雪耳便顯得不太吸引，一小件的楊枝甘露凍糕反倒不難清理。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2025-01-13

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人均消費

$3230 (晚餐)

慶祝紀念

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Throwback to the Michelin 3-star dinner earlier. Their 3 stars are very well deserved and I could thoroughly experience it through their excellent service and delectable foods🥰 The menu was specially requested to include some signatures here that we wished to try. 🥢鹽燒北海道帶子伴鱘龍魚子 𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗦𝗮𝗹𝘁𝘆 𝗛𝗼𝗸𝗸𝗮𝗶𝗱𝗼 𝗦𝗰𝗮𝗹𝗹𝗼𝗽 𝘄𝗶𝘁𝗵 𝗠𝗮𝗹𝗼𝘀𝘀𝗼𝗹 𝗖𝗮𝘃𝗶𝗮𝗿A very simple but solid starter. The scallop was flawlessly cooked with thin crisp on both sides and a crunchy rim while the core stayed moist and raw. This is the perfec

更多

Throwback to the Michelin 3-star dinner earlier. Their 3 stars are very well deserved and I could thoroughly experience it through their excellent service and delectable foods🥰 The menu was specially requested to include some signatures here that we wished to try.

🥢鹽燒北海道帶子伴鱘龍魚子 𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗦𝗮𝗹𝘁𝘆 𝗛𝗼𝗸𝗸𝗮𝗶𝗱𝗼 𝗦𝗰𝗮𝗹𝗹𝗼𝗽 𝘄𝗶𝘁𝗵 𝗠𝗮𝗹𝗼𝘀𝘀𝗼𝗹 𝗖𝗮𝘃𝗶𝗮𝗿

鹽燒北海道帶子伴鱘龍魚子

A very simple but solid starter. The scallop was flawlessly cooked with thin crisp on both sides and a crunchy rim while the core stayed moist and raw. This is the perfect state of a scallop. Too raw, the flavour is not optimal. Too cooked, the tender texture is gone. But this piece is 💯

🥢蟹肉燒金勾趐 𝗦𝘂𝗽𝗲𝗿𝗶𝗼𝗿 𝗦𝗵𝗮𝗿𝗸 𝗙𝗶𝗻 𝘄𝗶𝘁𝗵 𝗖𝗿𝗮𝗯 𝗠𝗲𝗮𝘁 𝗶𝗻 𝗦𝘂𝗽𝗿𝗲𝗺𝗲 𝗦𝗼𝘂𝗽

蟹肉燒金勾趐

An amazing shark fin dish that it was soaked with chicken supreme soup before frying. It was so flavoursome and I love the little caramelised charred on the end of each thread so badly. It had a very good aroma like when you compare scorched rice with regular rice. This came with a supreme soup as well. We are told to eat some shark tin then drink a sip of soup but never mix it together‼️ It was actually quite a new experience to me since the most traditional way to have shark fin is with the soup. But this way was totally alright and the unique shark fin flavour would be even more outstanding😛

🥢金腿蛋白蒸龍蝦球 𝗦𝘁𝗲𝗮𝗺𝗲𝗱 𝗘𝗴𝗴 𝗪𝗵𝗶𝘁𝗲 𝘄𝗶𝘁𝗵 𝗟𝗼𝗯𝘀𝘁𝗲𝗿 𝗮𝗻𝗱 𝗬𝘂𝗻𝗻𝗮𝗻 𝗛𝗮𝗺

金腿蛋白蒸龍蝦球

The steamed egg white was silky and smooth like the Chinese roux sauce (芡). It was effortless to enjoy the dish. You can slurp in the egg white and it would melt in your mouth to explode its immense flavour. The lobster piece was bouncy with oceanic salinity. The shreds of Yunnan ham on top was the perfect final touch. Aromatic with long finish. A classic dish perfected👍🏼

🥢阿一鮑魚扣鵝掌伴時菜 𝘽𝙧𝙖𝙞𝙨𝙚𝙙 𝘼𝙝 𝙔𝙖𝙩 𝘼𝙗𝙖𝙡𝙤𝙣𝙚 𝙬𝙞𝙩𝙝 𝙂𝙤𝙤𝙨𝙚 𝙒𝙚𝙗 𝙖𝙣𝙙 𝙑𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚

阿一鮑魚扣鵝掌

This is the other name of this restaurant for its immense fame and achievement. The story behind Ah Yat’s success was very inspiring and it was reflected through his cooking. The resistant and cloying texture was so intrigued. The more you chewed, the more flavour it gave out. It was an one of its kind experience that you could not find on other ingredient. They only use the abalone from Japan and would pick the best out of the best to ensure the quality. One thing I admired the most👍🏼 is that they persisted to taste the stock multiple times and adjust finely until it is tasted as it should be since they believe even the ratio of all ingredients is the same, there are still small variation in taste. Therefore, they pour lots of time to train their palate for our outmost enjoyment🤤

🥢燒汁焗牛尾 𝗕𝗿𝗮𝗶𝘀𝗲𝗱 𝗢𝘅-𝘁𝗮𝗶𝗹

燒汁焗牛尾

A rather simple one but you could not pick on anything to comment. Or perhaps it’s not easy to eat it decently.

🥢陳皮咕嚕肉 𝗗𝗲𝗲𝗽 𝗙𝗿𝗶𝗲𝗱 𝗣𝗼𝗿𝗸 𝘄𝗶𝘁𝗵 𝗗𝗿𝗶𝗲𝗱 𝗠𝗮𝗻𝗱𝗮𝗿𝗶𝗻 𝗣𝗲𝗲𝗹 𝗶𝗻 𝗦𝘄𝗲𝗲𝘁 𝗮𝗻𝗱 𝗦𝗼𝘂𝗿 𝗦𝗮𝘂𝗰𝗲

陳皮咕嚕肉

This one was a signature dish here. It represented the cooking philosophy of Chef Ah Gor. He believes that an extemporary dish has 4️⃣ important elements “Tasty, Beautiful, Intact, Clean”. And this dish has checked all boxes that made him proud. The presentation was straight forward that clicked the 3 boxes while the dried mandarin peel has helped secured to first, and the most important box. It was fragrant and the flavour would linger like tea with long finish to cut through the heaviness of the fat. This is authentic representation of the restaurant’s profound quality🌟

🥢雞湯煨津白 𝗣𝗼𝗮𝗰𝗵𝗲𝗱 𝗧𝗶𝗮𝗻 𝗝𝗶𝗮𝗻 𝗖𝗮𝗯𝗯𝗮𝗴𝗲 𝗶𝗻 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗦𝗼𝘂𝗽

雞湯燴津白

A very delicious one with super clear soup🥬 Remind me of a famous dish from Sichuan “Water Poached Vegetable” which looks super dull but is incredibly great.

🥢阿一炒飯 𝗔𝗵 𝗬𝗮𝘁 𝗙𝗿𝗶𝗲𝗱 𝗥𝗶𝗰𝗲

When they opened the lid, you knew immediately it was in the league of its kind. The superb wok hei aroma was just WOW🤩 It was not joke. I think the ingredients was really nothing special, I think they could even improve more. But it was the skill and the porcelain pot made all the difference. It was hardly put it in words and you have to try it yourself! Their homemade XO sauce using the recipe by 王亭之 was very delicious. Do add some on your rice👍🏼

🧊陳皮紅荳沙雪條 𝗠𝗮𝗻𝗱𝗮𝗿𝗶𝗻 𝗣𝗲𝗲𝗹 𝗥𝗲𝗱 𝗕𝗲𝗮𝗻 𝗦𝗼𝘂𝗽 𝗜𝗰𝗲 𝗣𝗼𝗽

陳皮紅荳沙雪條

That’s the latest creation of the restaurant in partnership with @nicepopshk. They suggested to dip it into the Hot Red Bean Soup to enjoy the ice pop. The contrasting temperature was so exciting and I just love the bold innovation for such a traditional Chinese restaurant. The ice pop itself was not very sweet but full of mandarin peel aroma to an unimaginable extent🤯 way stronger than the hot soup. Just so amazing that they can make an ice pop like this. To dip it into the soup, it added some optimal sweetness to perfect it. Very well thought and delicious🥰

🥮 奶皇月餅 𝗘𝗴𝗴 𝗖𝘂𝘀𝘁𝗮𝗿𝗱 𝗠𝗼𝗼𝗻𝗰𝗮𝗸𝗲

This was a happy treat from Chef! It was a special item that they made in house using 王亭之’s recipe which was indeed the origin of the legendary egg custard mooncake by the you-know-which hotel. This special item is not for sales(they do sell the original one). Only if you are lucky enough, you could get one! It reminded me the memory of having it the very first time. Nostalgically good☺️

🥢蛋白杏仁茶 𝗔𝗹𝗺𝗼𝗻𝗱 𝗖𝗿𝗲𝗮𝗺 𝘄𝗶𝘁𝗵 𝗘𝗴𝗴 𝗪𝗵𝗶𝘁𝗲

蛋白杏仁茶

They serve to syrup on side for you to tune the sweetness you like. Some might choose to skip it to go for an intense almond bomb.

🥢黃金煎堆 𝗖𝗿𝗶𝘀𝗽𝘆 𝗦𝗲𝘀𝗮𝗺𝗲 𝗗𝘂𝗺𝗽𝗹𝗶𝗻𝗴 & 懷舊芝麻卷 𝗧𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝗕𝗹𝗮𝗰𝗸 𝗦𝗲𝘀𝗮𝗺𝗲 𝗥𝗼𝗹𝗹

Iused to think this sesame ball could only have a thin crunchy crisp, like if the outmost exterior is crispy, then it is good. But this one defied my understanding that the whole crust could be crunchy! The sesame aroma was gentle but deep. A nice one but not special.
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐途徑

堂食

人均消費

$2500 (晚餐)

推介美食