影片
港鐵灣仔站 D 出口, 步行約5分鐘
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電話號碼
63829826 (WhatsApp)
營業時間
今日營業
12:00 - 15:00
18:30 - 23:30
星期一至日
12:00 - 15:00
18:30 - 23:30
以上資料只供參考, 請與餐廳確認詳情
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Checking this one out to see if it’s living up to the hype. The most anticipated fish maw Karasumi spring roll that eminent foodie been raving about and server suggested serving first was a major letdown. Wrapper was cprisy but a tad thick for my liking. Fish maw was gelatinous but it did not blend harmoniously with the rest of the stuffing. Not exactly a good start to the evening.Roast pig has a nice crackling. Highlight for me was the 胡椒炒大肉蟹 that followed. The crab itself was incredibly sweet and meaty. Flavourfully deep fried in a light coated peppery batter. It was very aromatic and had a very balanced amount heat that accentuated the sweetness of the crab, not overpowering it. One of the best crabs that I’ve had this year.爵士湯 Very hearty. Loved the fish maw that had the right amount of thickness. Cantaloupe was candy sweet too.Crispy Chat Siu with aged mandarin peel脆皮陳皮黑叉燒, using the belly of marumiton and sprinkled with 50-year-old aged mandarin peel powder. Interesting fragrance and flavors.鷄汁扒蘭花苗 Sweet and tender.三牛黑蒜油牛濃湯手工麵 The beef was incredibly tender and flavourful. Beef tendon was also properly tenderised. Broth was fused with generous helping of garlic oil. Hand pulled rice noodles were also nicely textured.Trio of desserts to end 冰鎮杏汁黃耳燕窩豆腐, mango mochi wrap and house made coconut gelato. All deliciously done.Overall a dinner that had gotten better over the course of the meal after the starter. A resto that is certainly living up to the hype.
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灣仔搵食艱難😩，一早whatsapp問鋒膳有冇位話冇，lunch到仲諗緊食乜出緊門口，鋒膳回whatsapp話有一位仲嚟唔嚟，我whatsapp覆咗就去。樓上鋪，有樓下鐵閘，㩒咗一次唔開，要㩒鐘仔🛎️第二🥈次。上到去唔洗講名個侍應認到我帶位。坐大圓枱間版。有menu但最出名既叉燒飯賣哂，話隔離枱訂咗7個。最後揀咗志尊粟米🌽石斑飯$180，用海龍躉做斑塊，手切粟米🌽，九州太陽🌞蛋做汁。送爵士湯，真係整俾鄧爵士飲。先上湯，有哈密瓜🍈同螺頭片，皓清甜。再上飯，粟米🌽汁一碗，另外一碟蛋炒飯同4塊斑塊，分開⛓️💥上保持斑塊脆，但斑塊唔夠滑，粟米🌽汁清甜，送飯一流，飯都唔錯👍🏻
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晚上7時左右來到, 一來先上茶。春卷 - 炸得脆, 乾身唔會食到成口油, 但是整體沒什麼特別。叉燒 - 厚切鬆化, 少少燶邊, 食得出係靚料, 但個醬太甜了, 搶左豬的鮮味。炸豆腐 - 正常味道, 炸漿好薄。(全晚的MVP!) 蟹粉帶子 - 好濃好creamy的蟹粉, 食到一半已經好漏, 好彩餐廳有提供黑醋, 可以食加上黑醋食, 清新好多。帶子係半生熟, 同蟹粉都夾。同蟹粉最夾的是下面塊米通。炒芥蘭 - 好新鮮, 好柔嫩, 不過好細碟。東星斑 - 我自己比較中意蒸魚多, 覺得炸浪費左條魚, 而且好油。乳豬 - 水準依舊, 不會太肥太油, 份量一家人分剛好。
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之前同朋友上網見到呢一間嘢都有好高嘅評價今日下午嘅時間就同朋友過咗灣仔呢一區度試吓，我就叫咗豬扒飯朋友就叫咗叉燒飯✌🏻煎蛋串茄焗豬扒飯，成個賣相都非常靚仔，而且餐廳係出名用咗dry aged嘅豬扒去做呢一個豬扒飯，豬扒嘅口感亦都非常細緻，而且係控制火候方便做得好好絕對唔會有太熟嘅情況出現，所以令到成個豬扒嘅肉汁亦都可以得以保留，有juicy嘅口感✌🏻 佢嗰sauce亦都做得好食, 入口有洋蔥碎嘅口感，呢個高級豬扒飯真係唔話得，口感配搭上真係做得唔錯，炒飯底，亦都做得好乾身，整體我覺得非常好食✌🏻
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想試咗好耐嘅餐廳，先食午餐試試佢先😅餐廳位於藍屋對面嘅住宅大廈，預約咗去到坐落冇耐都full晒了。侍應會問飲茶定飲水，茶錢 $30/位，水唔知係咪免費，不過都係飲茶好似夾啲😍所有午餐都會附送爵士湯，湯料好足，包括哈密瓜，螺頭，陳皮，豬𦟌，花膠，飲落好清甜滋潤，好想encore多碗😂叉燒煎蛋飯 $185標榜係用21日嘅乾熟成宮崎快樂豬及九州太陽蛋做材料，叉燒厚切鬆化，少少燶邊但冇焦香味，太陽蛋🍳鮮豔橙紅色好吸睛👀，撈埋豉油食整體中上水準。煎蛋串茄焗豬扒飯 $190材料有荷蘭串茄，宮崎快樂豬，九州太陽蛋，賣相一流，芝士加炒飯底好香，醬汁混合蘑菇洋蔥茄醬，酸甜濃郁，豬扒肉質嫩滑，好味過叉燒飯😋侍應服務正常，不過係上左年紀嘅侍應，好有自己嘅一套態度😅有機會要再嚟試吓佢嘅晚飯😍評分：最高為5分治癒度：👩⚕️👩⚕️👩⚕️👩⚕️抵食度：💉💉💉翻兜指數：🩺🩺🩺鋒膳灣仔石水渠街69-71號年威閣2樓B號舖#healingbobo #foodie #hkfoodie #foodiehk #香港 #美食 #WanChai #灣仔 #叉燒 #豬扒 #爵士湯 #鋒膳
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