影片
電話號碼
28383968
營業時間
今日營業
11:30 - 16:00
17:30 - 23:00
星期一至日
11:30 - 16:00
17:30 - 23:00
*留枱時間：10分鐘; 午時用餐時間：90分鐘; 晚時用餐時間：120分鐘
以上資料只供參考, 請與餐廳確認詳情
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This Cantonese restaurant is under the LUBUDS Group, located on the 13th floor of Times Square, the same floor with the cinema. Coming for dinner on the 1 July public holiday, we are the first group of customers, with the staff leading us to a spacious table.The setting is neat and comfortable, with stained glass panels on the window side and soft lighting to give a cozy and warmth ambience. The table can accommodate four people, so we are seated comfortably, browsing the menu, and checking the chef’s signature dishes.The appetizer is Pickled Guava ($28), with slices of the fruit marinated together with preserved plum. The balance of sweet and sour is good, with the plum notes matching well with guava, making this starter appetizing and unstoppable.The first course is Chilled Giant Mantis Shrimp with Grilled Green Chili Paste ($598). The shell of the big mantis shrimp has been removed, so we can enjoy the meaty flesh on each bite. The taste is full of umami sweetness, but the highlight is definitely the chili paste, with a nice hotness stimulating the palate but not excessive. A wonderful start.My wife has Double-Boiled Francolin Soup with Salted Kumquat Fritillary Bulb & Fish Maw ($268). The soup is steaming hot, clear and without any single drop of oil, with the francolin meat cut into small cubes to extract the flavours. The kumquat has the medicinal property to smooth the throat, while the fish maw is rich in collagen. The soup is delicious and healthy.For the main dishes, we pick Sweet & Sour Pork in Aged Vinegar ($268). The bite-sized pork is deep-fried, retaining a crunchy surface while the meat has not dried out. The sauce has a rich aged vinegar taste, and is highly complementary with the black garlic, fig, and bell peppers. I would prefer the sauce to be a bit sourer to make it even more appetizing.Another signature of the chef is Braised Beef Brisket & Tendon with Preserved Vegetables in Hakka Style ($488). Served in a sizzling hot clay pot, the beef brisket has been braised sufficiently to make it very tender, while the tendon is essentially melting in the mouth. The soup is tasty, and I also like the addition of some lotus roots to give a contrast in texture.The Stir-Fried Frog Leg with Ginger & Scallion ($388) is the other dish we have. The frog legs are seasoned well, using plenty of ginger, scallion, and shallot to stir-fry to give a nice fragrance and taste. On the side are some crispy deep-fried pork belly slices, adding an extra layer of savoury delicacy.The staff has offered us complimentary Black Glutinous Rice Soup for dessert. Not too sweet, there are also sago added in the soup as well. A nice completion for a full dinner.Service is good, with the staff attentive and friendly. But like almost all Chinese restaurant, there is very little interactions with customers, and no introduction of the dishes whatsoever. The bill on the night is $2,363 and it is a bit on the high side, but considering the quality of the food and the restaurant setting, it is still a place to enjoy some nice Cantonese food in Causeway Bay.
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難得公眾假期，當然要帶父母去食好嘢啦！今次去位於銅鑼灣時代廣場食通天13樓，榮獲米芝蓮 Top 100 的中菜餐廳 "悅"好多茶樓都會燈火通明，但我比較欣賞佢用七彩玻璃，讓自然光透入，而天花的燈係比較柔和，咁就唔會太傷害眼睛。老人家牙齒唔好，所以先嚟一個鮮蟹肉豆腐。佢係用新鮮蟹肉煮豆腐；你食得出蟹肉好新鮮，而且唔係用超級市場嘅即食豆腐，而係用新鮮豆腐煮成的。然後再嚟一個櫻花蝦炸兩腸；用腸粉包住油炸鬼做餡，面頭灑上細小的櫻花蝦🦐非常好味😋跟住係脆炸腐皮卷🌮，雖然佢係炸，但食落去一啲都唔熱氣，腐皮好薄，就算係老人家都咬到食到，裏面有鮮蝦肉🦐非常新鮮😋再嚟就係黑魚子豚肉北菇燒賣：一般燒賣裏面都好多肥豬，但係佢裏面嘅豚肉一啲都唔肥，而且皮薄，值得一試👍🏼然後阿媽都唔執輸，話要食燒乳豬🐷；叫咗個例牌，皮薄又脆肉質嫩口，再加上中式薄餅同甜醬，好啱老人家食👍🏼最後當然唔少得甜品啦！所以叫咗個香煎日本紅豆綠茶軟餅；軟餅好煙韌，紅豆係食到紅豆蓉，一個人都可以食曬四件😅😋😋佢仲有一個酒庫，喜歡飲紅酒🍷🍾嘅朋友可以約埋三五知己，一路食一路傾飲返兩杯🍷😉
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與朋友小聚晚膳, 晚上去到時有驚喜, 原來是有星食店, 凸然期望增加. 叫左兩麵黃, 乳鴿, 班腩, 蛋白杏仁茶, 仲有其它,已忘記了. 兩面黃好脆好正, 乳鴿太乾. 杏仁茶係微暖. 服務態度🫣🫣. 未落單前好好, 食到中途👎👎👎👎碟有骨不會自動換, 茶壺冇水, 冇人換, 只見士應執啲冇人座嘅枱, 當時已冇乜人入座了. 下完單叫左甜品, 仍不清理我們的枱面, 坐左超過15分鐘都冇人執枱, 最後見等了很久很久,追問是否漏單, 話我地啲甜品比左第二枱, 要嘅馬蹄卷已賣晒. 最後要同經理反映, 佢講番sorry 及送甜品了事. 問題是米芝蓮餐廳應有一定服務態度, 點解呢種冇service 都可擇星🤔🤔 （補充, 其它食物偏咸. ）
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中秋節，搵間decent 啲嘅餐廳同屋企人食, 呢到都唔失望嘅。大時大節，今晚居然冇規定食指定套餐，贊👏🏻未叫菜，每枱已送上一盒LUBUDS月餅🥮，雖然明白應該如果當晚再唔送出去，就變垃圾，但係都心意，多謝☺️主菜叫咗「脆皮乳豬🐷」，「菜膽杏汁燉豬肺」，「釀蟹蓋🦀」，「脆皮薑蔥雞🐥」，「鹹蛋黃蝦🦐」。每一樣餸都好味，當中覺得個🐥比較特別，因為個皮做好脆，但又係用薑蔥煮，🐥肉夠滑👏🏻至於性價比高唔高就見仁見智。
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裝修豪華，晚飯只有零碎三四桌，大根湯有點咸，蟹炒腸粉是挺好味道，但是某時和彭某某都有這個水準，所以它顯得賣很貴，但是這裡真可以說吃環境和服務，吃晚餐尤其是中餐，感覺又不够熱鬧，宴客要排場可以來，其他都是一般般，可能中午飲茶會比較好吧！
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