莊館 (已結業)

I love their dim sums. It's like an east west fusion, in terms of the ingredients, combination of ingredients, display, flavor, everything.  Tastes really really good.  They have added their own creativity in the creation of dim sum that would simply amaze you.  Works of art that are nutritious .  Love the ambience of the restaurant too. An east west fusion again.  A very lovely place!

今晚諗住同朋友食餐好，就去左近期幾hit 的莊館食啦！點知入到去每位侍應都沒有笑容的，欠缺禮貌，明明識講中文都要同你講英，fine, 以為呢d高級餐廳服務態度會好d,我相信我唔係第一個講呢間侍應態度有問題，你地睇番樓下d食評都會見到！講番食物質素都麻麻，燒鵝肉勁鞋，咬唔到，得隻燒雞味道似樣d,價錢貴唔係問題但份量少得可憐，特別碟炒飯，只夠一個食，但要$150，味道亦只是一般！總括黎講，今晚過左一個不愉快的晚上!

Considering that Mott 32 became a quite successful project (from the surface at least), I believe the restaurant group is probably trying their luck to create another brand name that could offer cool and trendy Chinese food. Traditionally, Cantonese food is about history and technique rather than innovations and trendiness. Personally Mott 32 has done a great job in combining the two. I believe it is part of the mission statement of John Anthony to replicate the success. Located in the new Lee G

友人提意到莊館晚飯，食之前去BAR飲住等，叫完酒之後有三款特色小食選擇，唔係普通花生薯片，幾好。之前黎過飲茶，覺份份量細啲，所以叫咗好多嘢。服務其實都算細心的, 有一些SERVE都好有耐心介紹佢啲招牌菜,仲會同你講吓笑,幾好。不過唔係每一位SERVER都係咁，所以都係要睇運氣，好似我哋上下半晚就有唔同人SERVE, 感覺分別頗大的。環境都算有格調，將好多不同的ELEMENT放咗入去，不過男女洗手間的指示就可以清晰點，否則好易入錯去。食物，於西式中餐來說是不錯的，個人覺得好食過MOTT32。當然有些FUSION搭配和口味是怪怪的,如甜品冰糖葫蘆。最好食係PORK CHAR SIU, 微溫軟熟，有肉汁又有蜜味；臘鴨片賣相一流，係燈影牛肉變奏，味道亦好。竹炭豆腐微咸，外有鬆化脆皮，裡面軟滑，都好。其他就合格除了冰糖葫蘆。

今晚所有的菜色也非常的精緻 環境也很網紅感覺我覺得這裏很適合一班女生吃飯中餐裏便好少有portion 比較細的其實最正確的吃飯是每人一口 然後便沒有然後 這樣才令我們不停想要回來四川聖子不錯煙燻炸子雞的煙味有點重不適合我牛肉叉燒起來跟豬肉叉燒沒太大分別最特別的是棉花泡飯棉花一般的魚腐 魚湯、泡飯上加了炸米脆脆鮮甜香脆最後的石榴甜品非常refreshing 這餐廳最特別的地方是除了紅酒白酒和香檳 不能自擄其他酒精飲品問了侍應很多次這是為什麼基本沒有太多人可以回答 黑人？

由門口開始已經處處特別裝潢，遠遠已經看到圓拱形入口。位置算多，主打新派點心價錢同六公館相若，諗住味道差唔多。點了玻璃餃，黑松露燒賣，韭菜煎餅，炸香蕉包。賣相同食物質素性價比低玻璃餃味道同普通蝦餃差不多，黑松露燒賣主要得菇類，欠缺口感。特別係韭菜煎餅，勁薄好似食炸雲吞皮咁，完全沒有韭菜味反而最出色係炸香蕉包，味道像炸饅頭，有香蕉作餡，配肉桂粉及練奶。賣相方面稍嫌普通，有點失望。下午時間都幾乎坐滿，所以要提早拎位。

It was not my first time here, because 90% of the items on the menu and what I saw on other tables caught my eyes. I think I will need to come back a few more times until I try everything I want here. Overall, food quality was better than I expected and I liked the ambience here. It was good to have casual dinner with some friends and chat. However, they brought out our dishes too quick and so food got cold so quick… Okay, let me show you what I had this time. The scallops were fresh and soft, l

整整一個月，就只得一個星期天假期，當然要預留給家人。 每次放假，都會找一間心儀的餐廳，跟家人好好享受天倫之樂，而今次就選了近日聲名鵲起的新派中菜館「莊館」。 真有趣， 「莊館」的另外一個名字是「John Anthony」 。 挾着 Mott 32公館的班底，單是李文星師傅加上行政總廚周世韜，大家都深知兩位大廚的功力，所以莊館就算未開業，已引來不少迴響。 餐廳位處銅鑼灣核心地段，人流暢旺，所以就算跟Mott 32 公館一樣，開設在地庫，星期天依然爆滿，看來懂門路的人不少。 酒吧位直放了4枝巨型GIN酒柱，非常吸睛，而地下鋪設的部分地磚，更是舊屋陶瓦片而循環再造。 餐前先點了飲品。 白牡丹 White Peony（$30/位） 太太跟囝囝點了白牡丹，陣陣醇香，舌底生津。 凍泡茶 Cold Brew Tea 凍頂烏龍 Dong Ding Oolong（$45/位） 用上玻璃酒瓶，有種cross-over氛圍，的確是個好點子，另上的糖漿及檸檬片，又可以瞬間變成檸檬茶，但反而很喜歡原味那種清幽淡雅、冰涼透心的感覺。 點心

很多人對香港的Mott 32好壞參半, 我沒試過香港的, 但是在溫哥華的經歷, 我覺得還不錯, 至少其黑毛豬叉燒在燒法和肉質上, 比起很多星級粵菜食肆來得出色! 作為分支的John Anthony, 我當然要試一下, 用上和牛需要的火候控制更嚴格, 以少在肉質上保持其腍度, 而其蜜汁的黏甜和和牛的油脂也相當配合.主菜的茶燻炸子雞在視覺上的表達相當吸引, 味道上茶香味不夠突出, 薄脆外皮加上爽而不靭的胸肉, 就算沒有茶燻也是一道很出色的炸子雞. 棉花泡飯的棉花是由帶子及蛋白打成, 口感和味道有點像更鬆化的老少平安, 加上魚湯, 海鮮鮮味滿載. 慢煮口水和牛面頰的辣是四川的麻辣, 下面那一塊西瓜是神來之筆, 多汁中和了辣性之餘, 甘甜也為這餐前小食更惹胃, 味道更有層次!對這新食肆和Mott32一樣, 沒有投訴, 唯一可惜是因為小弟腸胃炎關係, 無緣欣賞其充實的Gin酒收藏吧!

千三蚊4個人末食完，末食飽嬲到走人，不停漏單，等了又等！服務欠佳！侍應好似未瞓醒覺咁返工，問完問題又唔識答，又唔follow up 漏單！食物質素一般，價錢唔平，一定唔會再返去食，銅鑼灣仲有好多選擇。

終於試到莊館呢間咁fancy嘅中菜餐廳🍴有西餐嘅裝修同氣氛，但keep住酒樓嘅上菜速度（同埋服務😂）單品價錢偏高，不過食物係幾精緻幾有創意嘅，最緊要係裝修好靚，滿足到我呢個（自稱）膚淺嘅妹豬🥰 有下次前菜：🦆風乾臘鴨：好睇多過好食，臘鴨片唔係幾食到臘鴨味，只食到蜜糖，但作為脆口小食送酒一流🥩和牛叉燒：將嫩滑嘅和牛肉變成叉燒，必點！🥚 花雕魚籽滷水燻蛋：味道較淡，無咩鮮明印象另外主菜叫左嘅燒鵝、蟹膏糯米飯同花膠上湯津白，每樣都幾足料，味道唔錯，但真係一般左啲，建議嚟到呢度都係叫返啲得意啲嘅創意菜式莊館除左係一間fancy中菜餐廳，仲係一間有趣嘅bar，裡面藏有400幾支gin，佢地最signature嘅cocktail就係用自家釀製嘅gin酒調製嘅gin tonic。當晚試左陳皮菊花同埋薰衣草接骨木花嘅gin tonic，混入中式元素，有少許茶味又有gin嘅香氣，幾易入口，啱我呢啲酒精界嘅小學雞🥴

春節期間原本約的餐廳時間搞錯了，臨時打給John Anthony居然有位置。之前吃過一次午飯，覺得非常普通，今天決定再來試試晚飯。慢煮口水和牛面頰，裡面是和牛片、西瓜片，點的時候沒仔細看配菜，如果我知道是這樣搭配肯定不會點。 首先這個搭配我就覺得很奇怪，西瓜的清脆爽口，和和牛的油膩綿密，口感完全不搭配啊。而且和牛的口感我也不覺得適合做麻辣口味的冷盤，讓我想起來之前用和牛涮火鍋，全是油膩的感覺。吃起來和牛並不油膩，口感很像醬牛肉，味道卻比醬牛肉差遠了。這道還算是這裡的一道小招牌菜，吃得我整個人都不好了。慢煮新西蘭羊肩，羊肩肉口感和肉質都非常不錯，搭配的辣醬也很提味，只不過辣醬是辣的，菜單並沒有寫明，當晚有人不吃辣，這道菜完全沒碰。茶熏脆皮雞，陪辣醬。上菜時脆皮雞在玻璃罩裡面，打開罩子，一股茶熏煙霧繚繞。外皮的味道熏味十足，但脆感不夠，裡面的雞肉口感還是有些柴，第二天吃了營致的脆皮貴妃雞，雖然做法不太一樣，但是口感和味道的差距還是蠻明顯的。百合雲耳炒蘆筍，味道中規中矩，分量不大，但是配菜非常豐富。除了百合雲耳蘆筍，還有紅棗蘑菇等。松香翠炒飯，黑松露油炒飯，搭配蛋白、松子、菠菜，這簡直是整晚

Stopped by reception at entrance asking me what's my business going down into the restaurant (what does she think I'm doing?) then proceeded to excessively ask all the information when I'm just trying to find someone inside the restaurant. After a round of interrogation I got in and was super happy to bring the person who was supposed to eat with me out of this hell hole.For the record, Food was ordered by the time I arrived and we didn't have any. Could of been the best tasting food ever but wi

食物出色，但服務失色！樓上Reception 知客態度最差，粗聲粗氣，對講英文嘅客有禮貌，對講廣東話嘅香港人就完全無禮貌可言！有位短金髮Waitress仲衰，全程黑面！唔明係咩服務態度！環境可以，食物佳，但服務態度咁差，好似想趕客咁！

Maximal Concepts has worked its magic again with John Anthony in touching up contemporary Cantonese and Chinese food after Mott 32. John Anthony has a posh design with a chic atmosphere for you to enjoy some Cantonese grill and dim sum.We would definitely want to drink at the bar area when we visit again.Since both of us had an afternoon tea, we weren’t really hungry. So we did not choose the big and pricey valentine’s day dinner set, and ordered a few dishes to share. The first one is this cold