影片
營業時間
今日營業
00:00 - 23:45
星期一至五
07:30 - 00:00
星期六
07:30 - 14:00
星期日
00:00 - 23:45
公眾假期前夕
00:00 - 23:45
以上資料只供參考, 請與餐廳確認詳情
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網上訂座服務暫停
食家推介
My friends know that I love to cook, and have been reading many cookbooks over the years. One of my favourite cookbooks has many details on how to prepare the proper marinade to make traditional Cantonese cuisines, written by Chef Philip Chan. Knowing that he is working for Heyday Cuisine Group now, we come today to their branch on 3/F JD Mall at Jordan to try it out.The restaurant is of a decent size, and apart from the main dining area there are a number of private rooms on both sides. The décor is decent, with a more contemporary design, but there is still a large fish tank at one corner displaying many lively lobster, garoupa, and other seafood. After settling down at our table, we go through the menu to see what is on offer.There are many choices, but we come here to try Chef Chan’s specialty, so one of the picks obviously is the char siu. Interestingly, there are two on the menu. After checking with the staff, we go for the leaner 蜜餞一字叉燒 ($168), along with two other dishes 招牌脆趣有米蝦兵蟹將 ($528) and 蟲草花雲耳蒸龍躉球 ($198). The steamed giant garoupa comes first, with the fish fillet seasoned well, and the soy sauce not too salty. Quite good.When we finish ordering, the manager has shown us the live crab before taking it to the kitchen to prepare the signature deep-fried prawn and crab in crispy rice. The crab is very meaty, with the chef thoughtfully crushed the pincers and legs to make it easy to eat. The crispy rice has absorbed the crab flavours so it is also good in taste. Customers also can determine the number of prawns included ($20 each). Not to be missed for crab lover.The final one to arrive is the char siu, which is a surprise as generally this will come pretty early. But knowing then that they are freshly roasted, already raised my expectation to another level, and it certainly delivers also. The pork meat is tender and has a small amount of fat, not completely lean, with the honey glaze on the surface a glistering temptation. The taste is so delicious, thanks to the different components of the marinade. One of the best char siu I have for a while.The staff here are friendly and helpful in answering my questions, offering us the complimentary sweet potato soup for dessert as well. The bill on the night is $1,082. I heard that Chef Chan will make the roasted duck himself and perhaps with a bigger group next time we should try that also, to once again enjoy the magic he weaves in marinating and preparing roasted meat.
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佐敦創新中國風味粤菜館 - 凱日精品粤菜館凱日精品粵菜館採取雙主廚的模式，為凱日精品粤菜館特别設計的精選菜式融合了東南亞世界各地及具有中國地方特色的烹飪技法和擺盤方式。CK跟同學們一早就想來試試是不是真有這麼好吃了 ! 凱日精品粤菜館位於佐敦薈三樓，提供各式精緻粵菜，並行經典又不失創新，目標延續粤菜經典傳承的同時開拓新式珍餚。凱日精品粤菜館裝修都是奉行中式時尚典雅風格。客人更可在落地玻璃下，坐擁自然光線，品嚐一系列美味粵菜。想擁有更私密的空間談天，凱日精品粤菜館都能照顧不同需要。場內設計有 3 個卡位包廂可容納 2-6 人，另有 4 間屏風間房可坐 4-12 人，VIP 房方面特設 1 間細房可容納 6-8人，3 間 12 人房以及 1 間可容納 36 人以上的大房，大的還可以唱卡拉 OK。宴會則可容納 20 席 12 人圍檯。如此貼心的格局、別緻室內裝潢、高椅背座椅，重現了粵菜餐廳的優雅氛圍和愜意細膩，也非常適合家庭、朋友及團隊聚餐。凱日精品粤菜館選用上乘的材料，設計創意特色菜單，一展粤菜美食風采。藉憑經驗豐富的出品團隊、包羅萬象的傳統功夫粤菜，奉行三大堅持：堅持不斷創新、堅持一直用心、堅持優質食材，每一道菜式都是精工細作的佳餚，精緻粤菜盡顯地道本味。這次CK跟同學們一行16人點了很多菜，不一一詳細介紹了，不過重點推介幾個我喜愛的必點菜式吧 : 脆皮燒鵝皇﹑鳳梨咕嚕黑豚肉﹑鎮江水晶餚肉。凱日精品粤菜館地址 : 佐敦彌敦道233-239號佐敦薈3樓訂座電話 : 26260060營業時間 : 星期一至日 0730-2400
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叫了福建炒飯，催了兩次後都未來，最後通知侍應取消。後來餸照嚟，但已距落單一小時。我們說已通知取消。女經理一點歉意都沒有，仲反話餸出了唔食好浪費，並說今天多人客。但在場的枱，其實只坐了一半。女經理態度差。令客人很不舒服。
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夜晚約咗鄰居喺元朗食晚飯，晏晝就同屋企人飲個茶先，屋企有冇好耐冇去過呢間，我就未試過，因為之前食嘅話都係食九龍灣嗰間。你入門口見佢個鮑汁雞腳同埋胡椒豬肚好似好正，最後落完點心都係忍唔住嗌咗個胡椒豬肚。乳鴿賣相OK，但係就鹹左少少。反而個斑腩炒河做得幾好唔怕聲亦冇骨。芝麻馬蹄糕都爽口，亦都有芝麻味。但可惜少少着係啲點心發揮比較微越理想，啲咖喱魷魚啲汁好稀完全唔怪汁，但係啲魷魚就幾鹹。相對個肉骨茶見到有藥材，但係食落係冇藥材味，有啲淡。個鹹茶果就爆開咗，可以話佢皮薄嘅，整體嚟講啲嘢食就好壞參半。另外加枱都加得幾犀利，坐得都比較逼夾。此食評只限於事次用餐個人體驗。
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星期日（27/10/2024）放假去購物，路過佐敦道，望過對面，見到佐敦薈有酒樓，便上去飲茶。下午一點多到，唔駛等位。碧綠鮮蝦腸~三條腸粉都有好多隻蝦，蝦都算大隻，爽口。鮮蝦燒賣皇~好大粒，幾好食。黑芝麻馬蹄糕~有齊黑芝麻及馬蹄味，馬蹄好有咬口。金勾鹹水角，熱辣辣，脆卜卜。水晶蝦餃皇，個樣一睇就吸引，四隻都好大隻，餡料足。金銀臘腸皇，有別其他店的白雪雪既臘腸卷，個樣幾得意，餡料有潤腸及臘腸，唔肥膩。
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