影片
港鐵博覽館站A出口, 步行約1分鐘
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電話號碼
36068818
附加資料
衣著： 端莊便服 - 男士請勿穿著拖鞋、沙灘/塑膠涼鞋、露趾鞋、無袖襯衫或短褲
營業時間
今日營業
11:30 - 14:30
17:30 - 21:00
星期一至日
11:30 - 14:30
17:30 - 21:00
以上資料只供參考, 請與餐廳確認詳情
This Chinese restaurant is in Asia World Expo in Chek Lap Kok and seeing that they are now offering a special Crab Feast menu at $788 each we decide to come on this Friday evening to try. If you are driving, remember to register with the restaurant beforehand to arrange a parking spot at the East entrance.The restaurant is very nicely designed, with plush carpet, spacious tables and comfortable chairs, and command a gorgeous view looking out to aircraft descending towards the runway, and Tung Mun further out. The restaurant is quiet that evening, with only a few tables. There are a few VIP rooms also.The first course comprises of three starters: Marinated Eggplant with Sesame Sauce 胡麻醬茄子, Chilled Sea Cucumber with Chinese Yellow Wine Jelly 酒醉海參, and Deep-fried Soft Shell Crab with Spicy Salt 酥炸軟殼蟹. The eggplant is tender, perfect match with sesame sauce flavours, while the sea cucumber has a crunchy texture and the jelly adds to the refreshing palate. The best is the soft shell crab in my opinion, great in taste, crispy but not greasy. A wonderful start.The second course is Double-boiled Winter Melon Soup with Conch and Conpoy 瑤柱螺頭燉科甲瓜. The soup is boiled for three hours, with a large conpoy, conch head, dried longan, Chinese ham and pork, together with the seasonal winter melon, intense in flavours of fantastic taste.The third course is the highlight of the night. Salt-crusted Baked Whole Mud Crab 古法鹽瓦焗奄仔蟹. Sharing one crab among us, the Vietnam crab is about 12 tael in size, top notch in quality, bursting with meat and fat. Baked in rock salt allows us to enjoy its original flavours to the full extent. Whether a crab fanatic or not, this cannot be missed.The fourth course is Wok-fried Crab Meat with Egg and Dried Sakura Shrimps 櫻花蝦桂花炒蟹肉. The scrambled egg is cooked to small pieces, which looks like osmanthus. Together with delicate crab meat, bean sprouts and Sakura shrimps, the dish is elegant and refined, with also wonderful flavours in good harmony.The fifth course is Crispy Iberico Pork Fillet with Black Vinegar Sauce 黑醋西班牙豬柳. The tender pork fillet has a nice sweet and sour taste, very appetizing, with a crispy crust. On the side is the deep-fried shiso leaf which is crispy and fragrant, as well as fresh strawberry for a beautiful presentation and supplement with delicate sweetness.The sixth course is Clay Pot Rice with Hairy Crab Coral 砂鍋蟹粉拌飯. Pouring the fragrant and rich crab coral onto the steaming hot rice in the clay pot, mixing them up, while scooping the rice crisp at the bottom, is a real treat. We savour the whole pot of rice to the last grain and enjoy it tremendously.The final course is Double-boiled Sweet Soup of Coconut Jelly with Snow Fungus 冰花椰果燉雪耳 and Steamed Red Dates Pudding Flavoured with Coconut 天山棗皇糕. The healthy snow fungus, the coconut jelly with a nice bite, and the soup having appropriate sweetness, all combined to offer a satisfying and wonderful dessert. The red dates pudding is also very nicely prepared.Service is great, with the staff friendly and helpful. The bill on the night is $1,789 and considering the quality of food and overall experience, it is very value for money. We also have a nice chat with Chef Lee before leaving, and are already planning to return for try the dim sum and the upcoming special menu in partnership with Laojishi.
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🐑蝦餃好鮮味嘅，佢唔會好似阿一鮑魚嘅蝦餃咁有啖汁，但入口都有一啖仔好油潤嘅可能係豬油嘅嘢，所以多咗一份香味🐑蟹肉餃嘅蟹肉味都感覺到嘅，不過一入口，口感上及味道上更為突出嘅，反而係有一段仔蝦喎😂。味道上好似比蝦餃好啲，但乾Mun Mun 得滯🐑帶子芋泥酥，炸得幾酥脆，不過瓊油功夫麻麻地，基本上味道調配幾好，如果帶子可以厚身番啲就更加正，因為而家唔係好食到帶子味，同埋帶子有少少炸老咗，另外又係同一問題，就係入口又係乾Mun Mun咁😂🐑韭黃蝦腸粉，腸粉夠滑，帶米香，蝦又大隻又爽口，每件腸粉有有一、兩條韭黃，味道夠晒發揮，豉油方面，鹹甜均稱，味道調配得好好🐑叉燒，脢頭肉，叫到盡肥都不過如此，好彩肉質本身夠鬆化，幾有豬肉香，蜜糖味突出，好似比灣仔明閣勝一籌🐑蠔油水耕菜，係生菜嚟嘅，非常爽脆清甜，用油同上湯輕輕喂過，唔點蠔油就咁食已經好好味。至於個蠔油，李錦記嚟嘅，得個甜字，唔好味嘅，不點也罷🐑滑蛋蝦仁炒河，上枱時已經聞到好有蛋香，食落都係好有蛋香，蛋花獻汁打得好靚、好掛身，河粉條條都有焫過，所以變得好香米味，蝦球大大隻，又爽彈，輕輕調過味先攞去煮，炒得好，有心機👍🏻
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今次被餐廳推廣的套餐吸引，一行8人老友記再來澐試菜。餐廳的招待和環境氣氛仍保持高質水準，餸菜品質也幾特別。作為前菜的“酒香凍聖子‘’是第一次吃到的味道，讚！咕嚕肉用“冰碟”上菜，隻碟的價值比咕嚕肉名貴，心想如果不憤打爛碟，吾知使吾使賠錢呢？最後甜品“紫雲夢境”是打咭位，單價都要80幾蚊。減除會員8折，人均也要550蚊。如果想靜靜地與老友聚會，吾使早早比侍應催離場，再加上面對無敵海景下用餐，這餐廳確實是好的選擇。
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午餐有套餐選擇，人均消費約350元，雖然食物都算是精緻，環境裝修是很得體，現場食客約有兩至三枱客人，空間感十分大，味道尚算可以，但套餐的食物份量卻不多，服務體驗亦很一般，整體來說不會有下次，失望。
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儀式感滿滿的中菜🥰🥰🥰🥰🥰🥰點心精緻，打卡一流😍😍😍😍連餐具、食物擺盤好有心思，抵讚👍🏼環境靚，窗口座位全海景，邊食邊望風景食慾大增😍😍推介煙霧鮑魚，非常仙氣😆😆
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