明閣 (鷹君中心)

Dinner in one of the private rooms. An unwelcome guest- mosquito that refused to leave, or die. Those “decorative” plants on the turntable really served no purpose other than to attract pests. Our usual manager was on leave- in his stead, someone who did not know how to “smile” nor what “service” entailed. Here’s what we had.Trio of appetizers:-脆皮乳豬件- skin was crisp, with a thin and silky underlying fat layer.-極品蜜汁又燒- thick-cut, marbled, exceptionally tender with a smoky-sweet balance.-醋香小黃瓜黑木耳- cool, refreshing contrast to the rich meats.松茸竹笙燉螺頭鷓鴣- a pure, nourishing, and elegant broth.魚子醬雪地明蝦球- bouncy, translucent prawn balls topped with caviar and set in creamy broth. The others had the spicy version 椰香虎蝦球 served with 金黃炸饅頭.古法蒸龍躉抑 steamed with ginger and scallion served on a bed of vermicelli.The others had the spicy version 鮮花椒蒸龍躉柳.脆皮鹽香雞-skin was golden and audibly crisp, while the meat beneath was succulent, gently seasoned, and aromatic.上湯浸莧菜窩燒海味脆米飯- with a crackling socarrat bottom, infused with the aroma of conpoy, dried shrimp, and scallop. Dessert trio--黑糖桃膠薑汁+3.6 牛乳奶凍: jelly-like and collagen-rich, soaked in a warm, earthy brown sugar syrup. Served with silky and creamy milk pudding; a modern twist on a traditional beauty tonic dessert.-鳳梨酥-桂花糕In summary: not sure whether I should include this restaurant in my Michelin Chinese restaurant series, as it has been stripped of its star. No injustice here. 繼續閱讀

It’s been ages since I last shared my foodie adventures, as life has swept me into a whirlwind of commitments. As I navigate to this new stage of life, I find myself reflecting on the remarkable individuals who have shaped my journey. It is time to gather these honoured people around, who ignited sparks in me, for a delightful dinner, a culinary that would fuse with something special. This dinner is really important to me and I had gone through a lot of thinking about it. Traditional Chinese cuisine with a bit of heritage is what I am thinking as the guests are embodied with a rich Chinese culture and experiences. I also aim to discover dishes that might incorporate modern innovations creating the icing on the cake effect for the meal. On top of that, I need to think about creating an intimate atmosphere with privacy and good noise control, making sure everything comes together for a memorable evening.Suddenly, there was a lightbulb revelation – Ming Court.  I am sure everyone knows this when they established within the Langham PlaceI set out to create a menu that reflects my vision, and I had a few weeks to prepare. During one lunch, I took the time to understand the setting and service. I also explored the venue to see if it was a good fit and had discussions with the manager about the menu. Here’s the final menu, showcasing 10 items that truly represent a perfect ten.The menu looks fantastic!! Not many restaurants offer a Chinese calligraphy menu on high-quality paper for the night. It’s a small action but big enhancement to the whole the dining experience. (I later discovered it was printed rather than handwritten, but it is still a nice touch.)The room I selected is quite spacious. In addition to the main table, there's a corner area where guests can mingle. This room can accommodate up to 14 people, and while they mentioned that 16 would work, I feel that might be a bit cramped. The décor in the room is not overwhelming and have a bit of nice Chinese “old money” vibe. The complementary dish features deep-fried lotus root, cashew nuts seasoned with garlic salt and black pepper, and caramelized walnuts with sesame. All of them are incredibly addictive, and I'm glad I took a photo before they disappeared within five minutes.A proper Chinese dinner isn't complete without a good bowl of soup and the first dish is the Double-boiled whole winter melon soup. The winter melon is tender but not overly mushy, and it should be served in large chunks so that each scoop allows you to taste the melon, the soup, and all the other ingredients. The soup is refreshing and subtle sweetness especially paired with the seafood ingredients such as shrimp and crab. But once in a while, you want a richer profile together with the roast duck meat or Chinese ham and palate cleansing with lotus seeds and tuberoses. Second dish is the South African abalone with shiitake mushroom. It has a briny flavour and a nice abalone sweetness. The thickness matches the level of tenderness quite nicely. What I've lost after all these years of not blogging isn't my sense of taste, but rather my ability to capture great photos. Or perhaps it's also time to upgrade my decade-old phone. Today, I brought two bottles of sake, one for the guest and one for the evening. I thought placing one on the table would be obvious, but one of the staff mixed them up. The genshu was meant to be enjoyed, was undiluted version of sake and would have paired perfectly with the flavoured dish I chose for the night, but I only realized this after my first sip. It left a small mark on the evening that I planned for so long. What's done is done, but it wasn't all bad since the one that was opened, originally meant as a gift for the guests, was the one I truly wanted to try. We all enjoy wine, but pairing it with Chinese food often requires at least one white and one red, which can be a bit much for a weekday evening. Sake or Genshu might be a better option, as they can effectively complement both seafood and red meat, areas where many wines may fall short. I chose this Gin no Shizuku primarily because of the pure spring water used in its production, which enhances the essence of Yamada Nishiki rice and its umami richness. The pairing with abalone was already impressively remarkable. The sake complemented the oyster sauce, adding a touch of fruity notes that enhanced the savoury and sweet flavours of the abalone.The next dish may present a challenge for the sake, as the pickled radish and whiskey have relatively strong flavours. Pickled radish is a common ingredient in Guangdong and Fujian, often paired with congee or diced and stir-fried with rice. This dish is one of the highlight that I planned for the evening.  Surprisingly, the sake pairs very well with this dish! With each bite, the sake's richness effectively balances the strong flavours of the cooking style. Between bites, it cleanses the palate, making each mouthful feel refreshing with the lobster. I enjoyed the overall umami richness from the lobster while the picked radish in whiskey did not overwhelm the taste. Next up is the sea cucumber served with rice crisps. My first bite is just the sea cucumber, which is succulent and not overly soaked, maintaining a delightful texture and flavour. The second bite, combined with the rice, is truly mind-blowing. The crispy rice, with varying degrees of crunchiness, creates an exciting interplay with each bite. This dish presents a delightful contrast in textures that many will appreciate. However, the downside is the plate itself. Its textured surface creates a jarring sensation each time the stainless steel fork scrapes against it while scooping the rice. Replacing the plate with one that has less tactile friction would enhance the overall sensory experience. After all, I view this as a sensory dish and scored quite high in the palate sensation. This private room certainly offers a good level of privacy and minimal interruptions, with staff typically entering only to serve the dishes. However, I feel that achieving both privacy and attentive service can be challenging. So either you enjoy a secluded atmosphere, or you risk having staff out of reach unless your timing aligns with when the food is being served.Peking-style duck, but with goose. How creative! There are few fine-dining Chinese restaurants that serve excellent roast goose and this is one of them. A crucial aspect for me is the crispy skin over the shoulder, which many cannot achieve. It is not that they are not good, it is just a challenge not many can do. The second dish offers a variety of styles. Rather than the usual minced meat wrapped in lettuce, I opted for the salt and pepper style. This choice complements the sake beautifully, enhancing its fruity aroma. Additionally, this cooking method makes the goose meat tender, allowing it to fall apart nicely with each bite.The rest of the dish comes together beautifully, featuring pan-seared French codfish, wagyu beef with wasabi soy sauce, and two vegetable sides. The cod, seared with supreme soy sauce, rivals any cooking style, whether Japanese miso or Western. It is evenly caramelized, and the soy sauce enhances its delicate flavour. The sake lacks tannins that clash with the stronger meat flavours, which is why I chose Miyazaki wagyu instead of the USA ones. Its rich marbling makes it tender and less chewy. The silky, rice-like notes of the sake complement the savoury beef, while the wasabi soy sauce adds a kick that the sake smooths out perfectly.Vegetable dishes may not be the main focus of a meal, but they are essential to every dining experience. While a good cooking method might not garner much attention, a poor one can significantly detract from the overall enjoyment. Here, I chose two very different cooking styles from the menu, the Sautéed Chinese lettuce with dried shrimp in sweet bean sauce and another one using bean sprouts prepared in a superior soup with garlic. This variety ensures there's something for everyone, considering the diverse preferences of my guests. The dried shimp is big! Bathed in bean sauce enrich the Chinese lettuce, it is hot and the searing flavour from the clay pot a lot plays an important role. After a salty bite, the lighter superior soup from the other dish balanced it well. A final harmonious dish marks the important dishes for the night.Oh yes, there's still almond cream with egg white and petit fours to finish off the meal. By this point, I believe everyone is quite satisfied, and these treats were packed for us to savor later. (I’m not a big fan for Chinese desserts).Overall, It was still a wonderful evening where we all enjoyed a perfect harmony of food, service, ambiance, and pacing. Each dish presented a vibrant narrative, showcasing not only an array of flavours but also the mastery of traditional cooking techniques. Despite a minor mistake, we were still delighted to savour another superior sake that paired beautifully with the food, enhancing our enjoyment. However, this leaves the pairing with the other Genshu as an unanswered question.  Weeks of thoughtful planning for the menu was nicely executed by the restaurant. It was good to know that all my guests appreciate every artistry behind every plate, making the entire experience memorable. 繼續閱讀

昨晚同兩位朋友一齊試咗明閣（灣仔）五週年慶⋅經典盛宴套餐，限時優惠價$698一位。所有菜式都好食，比起我6月食明閣（灣仔）五週年慶⋅饕餮盛宴（$686 一位)，我更喜歡這個餐，對上一次個餐比較飽，今次呢個餐份量恰到好處。極品蜜汁叉燒 ⋅ 花雕醉雞醉雞的花雕酒好入味，而且好滑。叉燒也不錯。蟹肉瑤柱冬茸羹蟹肉份量足，有少少金華火腿同埋瑤柱，整體個羮係好味嘅。魚子醬雪地明蝦球其實個魚子醬冇咩味，不過望落去係靚啲。個蝦球好新鮮、好彈牙，配埋個蒸蛋白、雲南金華火腿同埋個芡汁更好味。酥炸釀鮮蟹蓋真係好多蟹肉，配埋個喼汁，更好味。珊瑚素心燕次序非常好，食完比較重味同炸嘢，再食呢個就完美。這個由冬瓜、紅蘿蔔同埋雪耳組成嘅菜式，好清新。油雞樅菌豚肉脆米炒飯可能之前已經食咗好多個菜式，再食呢個就覺得有啲飽，不過佢係有些脆米，令到個炒飯冇咁普通，亦有咬口。香芒楊枝凍甘露呢個令到個餐畫上完美句號整體用餐體驗很好、環境又舒服、個餐好食份量又啱啱好，值得一試。 繼續閱讀

🐑極品蜜汁叉燒-脢頭位，雖然唔夠肥，但肉質尚算鬆化，未算極品。🐑金湯酸菜爽鱔球-金湯係酸菜魚湯，酸辣且鮮甜，底部有好多酸菜墊底，增加酸爽感，可惜個鱔唔夠爽口。🐑貴妃酒香醉蝦餃-明閣名物，蝦大隻爽口，酒香來自玫瑰露，十分清香。🐑牛肝菌鮮肉小籠包-牛肝菌味太強，肉嘅份量太少，欠缺肉味，不太推薦。🐑香煎墨魚餅-煎得夠金黃，亦夠爽彈，不過冇乜味道，要自行加醋食先得。🐑蔥香豚肉芝麻燒餅-焗得夠香、酥、脆，充滿蔥香、肉香，餡料味道鮮明。🐑火腿蘿蔔絲酥餅-底部沾有芝麻，增添香味，酥餅夠酥脆，白蘿蔔夠爆汁，但欠缺火腿味。🐑XO醬炒腸粉-豉香、XO醬香俱備，條條腸粉皆有燶邊，煎得好有心機。🐑雪山叉燒包-圓碌碌好靚仔，外皮脆，內裡叉燒爆餡。 繼續閱讀

餐廳評價這家明閣餐廳充滿驚喜，特別是它的特色菜單中西合璧，讓人耳目一新。餐廳的環境優雅怡人，無論是燈光還是裝潢，都營造出一種舒適的用餐氛圍。食物的品質更是出色，無論是材料的新鮮度還是烹調的技巧，都讓我們一行六人感到十分滿意。精彩亮點1. 極品蜜汁叉燒這道蜜汁叉燒可謂餐廳的招牌菜，肉質鮮嫩多汁，外皮微焦，蜜汁的甜味恰到好處，讓人一試成主顧。作為前菜，份量適中，既不會讓人覺得過於油膩，也不會使人感到不夠。2. 青瓜醉鮑魚青瓜醉鮑魚是一道極具創意的佳餚，令人驚艷。這道菜的主角是鮑魚，鮑魚的選材講究，肉質鮮美，口感滑嫩。每一片鮑魚都經過精心處理，保留了海鮮的鮮味。搭配新鮮的青瓜，清脆爽口，增加了層次感。每一口都能感受到鮑魚的海味和青瓜的清新，令人驚喜。個人而言，我甚至可以多吃一隻，也不會感到厭倦，這道菜的味道實在太過迷人。它不僅是一道料理，更是一種享受，讓人忘卻了生活的煩惱。3. 小缺點:然而，威士忌龍蝦汁脆皮大啡菇則是整體用餐體驗中唯一的失望之處。雖然這道菜的創意值得讚揚，但口味上似乎稍顯單調，讓人覺得缺乏驚喜。4. 甜點通常我是不太吃甜點的，但這次的黑糖桃膠薑汁3.6牛乳奶凍卻讓我刮目相看。這道甜點的口感滑順，黑糖的香甜與薑汁的微辣恰到好處，為這頓美好的晚餐畫上了完美的句號。無論是外觀還是味道，都讓人感受到用心的製作。總體評價總體而言，這家餐廳是一個值得一訪的寶地，無論是用餐環境還是菜品的品質都令人滿意。若有機會再來，一定會再次品嚐更多的美味佳餚。 繼續閱讀