影片
港鐵中環站 D2 出口, 步行約2分鐘
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電話號碼
23618933
營業時間
今日營業
12:00 - 14:30
18:00 - 22:00
星期一至日
12:00 - 14:30
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
昌哥（估計是大師傅的名字）果然係有超班嘅手藝，幾個簡簡單單嘅小菜，食得出有誠意兼且不平凡嘅粵菜味道。就以呢一個鹽焗雞為例，皮香肉嫩夠曬入味，呢個都幾考功夫，因為焗得耐得滯，味道雖然濃，但係啲肉就有機會會嚡，如果焗唔夠時間啲肉雖然會嫩滑d，但係又唔夠入味，呢一種傳統鹽焗雞嘅味道喺坊間已經買少見少，提一提大家呢一尾餸要訂位嗰陣時候預訂。呢一味菜亦都做得好好，唔好睇佢呀求其有啲生菜魷魚撈埋一鍋就算，要做到惹味燈嚟唔會太鹹，又要食到生菜同埋魷魚嘅鮮味，其實都唔簡單。椒鹽九肚魚粉漿做得薄，蒜蓉炒得香，而且一啲都唔油膩，顯出師傅嘅功力。最後呢個合桃露糖水香滑濃，就係越簡單嘅菜式就越考功夫。
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已經聽聞呢一間粵菜館專做傳統懷舊粵菜好耐，而且師傅手藝非常高，今晚終於有機會試得到，食物質素同埋侍應嘅服務都非常好，雖然我哋只係家庭式小聚，叫咗幾個簡單嘅餸菜，不過樣樣都高水準。當中最好食就要算呢個子薑菠蘿咕嚕肉，首先最精彩係個咕嚕肉嘅汁，真係用山楂去做，嗰種果味係其他用醋溝嘅汁永遠取代唔到。子薑嘅哋亦同山楂汁同菠蘿仲有咕嚕肉都好夾，好好食。另一個好好食嘅就係要預訂嘅腿蓉鷓鴣羹，食落啖啖鷓鴣嘅鮮味，無得頂。呢度連涼瓜炒蛋都做得好食，蛋炒得好滑。侍應介紹我哋試吓老少平安，呢個都做得好，魚肉同埋豆腐嘅份量好平衡，有魚味又有豆腐味，個芡汁薄薄一層都做得幾好，唔會太稀唔會太杰。最後呢個皮蛋子薑都係侍應介紹，皮蛋同子薑都靚，皮蛋係溏心皮蛋，子薑真係冇根，美味的配合。
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Heard a lot of chatter about the chef moving down from HKU fraternity. Finally got to try.Dinner in the smaller private room, supposedly seating 14 but we had 11 and it was just right. Here’s what we had. 皮蛋子姜 to go with the champagne whilst waiting for stragglers. 鳳尾蝦多士- toast remained airy, shrimp sweet and bouncy.腿茸鷓鴣羹- old-school banquet soup, thickened to a velvet-like consistency and rich with the earthy flavor of quail and the umami depth of finely minced Yunnan ham.燒雲腿鴿片- bold, savory duo of crisp-skinned pigeon and deeply flavoured, smoky ham.珊瑚桂花炒素翅- fluffy and delicate, with a silken richness that was both light and indulgent.煎釀鯪魚- crispy and savory, with a satisfying contrast of textures and herbal aromatics.百花炸釀蟹鉗- the star of the night- gigantic crab claws enveloped in a bouncy shrimp mousse, covered by a golden crust.玫瑰豉油雞- silky, tender meat with a fragrant, slightly floral aroma.上湯蒜子莧菜 light, nourishing, and comforting dish that complemented the heavier courses.菠蘿咕嚕肉- tender pork cubes encased in a thin, golden crust, tossed in a sweet, tangy sauce that was not too cloying; expertly balanced.黃薑薑蔥撈麵- fragrant and lingering with depth.美極煎班頭腩- pan-fried until crispy-edged and golden. The Maggi sauce added a robust, slightly sweet/smoky depth to the tender flesh, coating the gelatinous texture with umami intensity.中式洋蔥牛柳條- crispy-edged strips of tender beef, tossed with fried onion petals, in a sweet tangy sauce with a perfect balance of Ketchup, Worcestershire sauce and sugar.陳皮蒸肉餅- unfortunately couldn’t taste any Tangerine Peel at all. 蝦子柚皮- painstakingly prepared until tender, with hint of sweetness.蝦醬啫啫唐生菜鮮魷煲- served sizzling with maximum wok hei and aroma in a claypot, this dish was bold and pungent, with crisp lettuce, tender squid, and an assertive hit of shrimp paste.生磨合桃露杞子桂花桃膠壽桃- unexpected climax to end the meal. The best I have had in ages. Must try. In summary: deeply nuanced and expressive take on traditional Cantonese cuisine, where banquet classics, homestyle comforts, and seasonal specialties converge in a menu with a strong focus on flavor, culinary nostalgia and old-school craftsmanship. Dishes were initially served a bit rushed (as we had to leave by 10pm), but after explaining to the thoughtful staff that we had all this wine to finish, pacing became impeccable.
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今個聚餐選了中環這間粵菜，地方好乾淨（可能剛開張）••食物方面：炸乳鴿好香口👍🏻👍🏻👍🏻👍🏻生炒糯米饭🍚炒得好好味杏汁豬肺湯🐷好香杏汁味芋頭鴨🦆芋頭好粉好香yumyum蝦多士🦐（有点失色，因為乾咗D)服務：原本想说不錯，但可惜食到1点半时，侍應逐個埋嚟問食物需要包起嗎？問了至少5-6次，其中一個女侍應還要態度帶點差😤香港嘅服务真的令人失望😮💨
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今日在中環食了這家上樓的傳統粵菜菜館，味味都出色非常，可謂隱世廚世的美味。古法鹽焗雞︰隻雞焗得香而D雞肉又可以保持到鮮嫩，食到鹽焗嘅香味，碟雞仲連埋雞潤雞腎，食落特別和味。合時羊腩煲︰羊腩燜得夠晒淋又夠晒入味，羊腩嘅肉質非常香軟，枝竹冬筍和冬菇都吸收了羊腩的精華，叉燒粒炒飯︰個全名好似係叫做XX叉燒炒飯，個炒飯炒得好好食，D飯炒到一粒粒咁夠晒乾身，雖然係炒野但係就一D都唔油，連D蔥花都炒到好香。涼瓜炒蛋︰個炒蛋盡顯師傅嘅功夫，涼瓜熟晒得黎個蛋仲可以炒到咁嫩滑。菠蘿咕嚕肉︰個咕嚕肉嘅汁真係可遇不可求，真係用山渣去做，嗰種酸味唔係一般酸汁或者醋可以取代。桂花炒魚肚︰呢個餸又係做得好好，香、軟、滑都做得到，雖然有芽菜但係仲可以炒到咁乾身真心佩服。
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