影片
港鐵上環站 E1 出口, 步行約3分鐘
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電話號碼
90590468
營業時間
今日營業
16:00 - 22:00
星期一至二
16:00 - 22:00
星期三
全日休息
星期四至日
16:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
Dinner. Extensive menu with various price points. Here’s what we had.冰鎮鮑魚- could be more tender. Bitter taste of wine overpowered sweetness of the abalone.濃湯菜膽雞㷛翅- thick soup with velvety texture, rich and comforting.紅酒炆牛尾- slow-cooked to perfection, resulting in tender and succulent meat.冰鎮咕嚕肉- came served on ice cubes. Wished chef could have spooned out the meat, as meat had gone cold by the time it spun round to me. The ice did do a wonderful job of ensuring the crunchiness of the ribs tho.蝦膏豆卜蒸黑毛豬腩- harmonious combination of ingredients; shrimp paste was umami-rich but not too salty while the tofu puffs added a light and airy texture.桂花炒魚翅仔- childhood favorite.砵酒焗生蠔- oysters were plump and juicy with crispy exterior.肉蟹蒸肉餅- juicy meat patty.海參仔炆花膠- tender and gelatinous chewiness. (Originally wanted to order the 花膠炒飯, which was not available anymore.)豉椒蟶子煎米底- the pan-fried rice noodles were too crispy, quite hard.Chef came out to greet everyone, to the tune of Ms Hong Kong. Quite funny. Was really looking forward to the 腰果露 as dessert but was highly disappointed with the burnt taste.In summary: fun nite; enjoyable dinner. Excellent value for $800 pp. Service was attentive and professional.
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Ambiance and Setting: The restaurant has a cozy and inviting atmosphere with traditional Chinese decor. Perfect for a relaxed meal with friends or family. 🏮🍽️ but the cleanliness of the restaurant has room for improvement. Service: Attentive and friendly staff. The food was served in a comfortable interval. 😊👍Food and Drink:冰鎮咕嚕肉: A delightful twist on the classic, served chilled. Tender and juicy. 🍖❄️ crispy but not as expected level.爵士湯: Rich, savory, with a hint of spice. 🎷🍲墨魚滑腐竹浸芥菜: Fresh cuttlefish balls, nice texture from beancurd sticks. 🦑🥬生磨腰果露: Smooth, creamy, rich cashew flavor. Perfect dessert. 🌰🍨大良鮮奶炒龍蝦: Succulent lobster, creamy richness from fresh milk. 🦞🥛Value for Money: Reasonably priced for the quality and variety. Good value for money. 💰👌Overall Experience: Highlight was the 大良鮮奶炒龍蝦. Highly recommend 鬍鬚佬私房菜 for a unique and delicious dining experience. Will definitely return if not for the long booking queue ⭐️⭐️⭐️冰鎮咕嚕肉： 經典咕嚕肉的創新版本，冷盤上桌。豬肉鮮嫩多汁。🍖❄️略嫌未夠脆爵士湯： 濃郁美味。🎷🍲墨魚滑腐竹浸芥菜： 墨魚滑新鮮彈牙，腐竹增加了口感。本身唔係芥菜粉絲，唔太好果陣苦澀味。🦑🥬生磨腰果露： 順滑濃郁，腰果味道濃厚，但又唔係死甜。係舒適嘅餐後甜點。🌰🍨大良鮮奶炒龍蝦： 龍蝦鮮嫩，烹調得恰到好處。鮮奶增加了奶香濃郁的口感。🦞🥛性價比： 考慮到菜餚的質量和多樣性，這頓飯的價格合理。每道菜份量都好足夠。💰👌整體體驗： 此次訪問的亮點是大良鮮奶炒龍蝦。強烈推薦鬍鬚佬私房菜給任何尋找獨特美味用餐體驗的人。如果唔洗排三個月booking都會再次光顧。⭐️⭐️⭐️
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一心想嚟食私房菜，見呢間好似好巴閉咁，三個月前就要訂枱，就一於等你三個月。原先餐牌是單點價錢，後來改了迫人食套餐，我們揀了599一位五個菜一個湯。套餐一定比單點貴好多。首先講講個爵士湯，花膠湯的材料是充足的，但是加入了哈密瓜反而影響了成煲湯的真材實料，變成好似飲緊糖水湯咁！失敗！炸蟹鉗：唔應該有什麼難度的菜式，一般酒家都整到，兼且唔會難食，但佢竟然可以整到入口即林，唔彈牙，所謂的蟹鉗真係好似拾回來的蟹腳擺上去一樣，無肉的。失敗之中嘅失敗！冰鎮咕嚕肉：咕嚕肉是一粒粒比牛肉粒差不多大細的肉粒，外層是粉漿厚厚的，再蓋上一大堆冰塊，用一個醜陋的器皿承載住，真是顛覆了我對冰鎮咕嚕肉的感覺！失敗失敗失敗！還有其餘幾道菜式，真是平凡之中的平凡極點，上檯時只是暖暖的，完全沒有鑊氣及沒有熱辣辣的感覺。最後上來的所謂水果，我們五個人，給了七件橙，咩玩法？比兩個橙要用你幾錢呀？你不如榨汁分俾我地飲仲好分d啦！孤寒到咁樣真係所有錢你賺晒啦鬍鬚佬！最後仲要播放住香港小姐音樂扮大明星咁出嚟同大家敬酒，問我哋好唔好食喎？唔比回應你係因為我哋夠量度，但你真係唔好再用咁嘅質素收咁嘅價錢去呃人啦！仲夠膽問好唔好食真係厚顏無恥！一間掛羊頭賣狗肉的所謂私房菜，放啲和明星合照嘅相以為好猛料，呢啲就係呃人嘅伎倆，俾你騙一次夠啦，希望大家唔好中佢招！（唔好抱住睇吓佢有幾差嘅諗法去幫襯佢，咁樣只會俾錢佢賺，我相信好多人嚟一次都唔會再返轉頭！）
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Dinner organised by Professional Athlete 2 months ago. Literally a hole in the wall inside an old building in Sheung Wan with tables organised in a family-run business setting.爵士湯 to start. Rich and collagen packed. Would have been better had they put in more cantaloupe to accentuate the sweetness. 椒鹽南非鮮鮑魚 Flavours were on point but the abalone was not sufficiently cooked. Needed to use knife and fork to slice it up.蛋白花雕蒸蟹 Crab not exactly meaty. Shaoxing wine was absent. 棟篤雞 showstopper of the evening. Crispy skin and succulent meat.紅酒炆牛尾 Ox tail was properly stewed but the flavour profile was rather monotonously sweet. Would have been better had it add a tad of tomato paste for a bit of freshness and acidity. 墨魚滑腐竹浸芥菜. I am a fan of mustard leaf and tofu skin cooked in a hearty broth so this one works for me.魚翅撈飯 another showstopper of the evening. Server stirred in generous portions of shark fin in fried rice on the table. 鮮奶紅棗桂圓燉花膠 for dessert. The perfect sweet ending.Overall an excellent venue for family/friends gathering at a budget. Only $560/pp for a scrumptious menu comprising fish maws and shark fins.
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三個月前book sd左一大堆手寫既菜單同錄音，只係揀餸都已經好困難，最後揀好左點知又出現新既套餐menu，容易左睇，但有啲餸冇咗同埋貴咗，所以再揀過，訂既時候話收40蚊開瓶費，新既menu要收50蚊，要再提醒老闆先拎番舊價十幾人去食包左間房，去到發覺房既意思係一個僭建嘅露台，有三部冷氣但都係熱，有同職員反映過，佢話因為我哋坐咗太多人，所以變相冷氣唔夠，我book既時候你唔講？仲要坐得唔舒服，有地下不平，房門口位置有高左一級好容易「撠到」，房間有一個冰櫃，所以職員會不段入黎拎冰都幾煩食物質素叫左十幾個餸，無一個可以用「有驚喜，估唔到…..等」去形容，因為實在太平凡同野食好細碟，佢係用人頭去收錢，唔係一碟碟，我地17個人一隻雞，每人一，兩件就無晒，回憶成餐飯，最有少少對得起個價錢既餸就係「煙燻太爺雞」，強調只係正常高少少，不是最好食，有幾間私房菜好食過佢，爵士湯其實似花膠湯多啲唔清無蜜瓜嘅甜味，本身爵士湯應有嘅嘢都冇，唯有話俾你聽，有好多煲湯嘅材料，如果鍾意食湯渣可以一試，其他冰鎮咕嚕肉，生啫洋蔥和牛等等，平凡到不可再平凡，特別想提「花膠仔炒飯」，飯唔夠水加埋個花膠汁，在一個濕炒福建飯，喊到不得了，「雞油花雕花蟹陳村粉」蟹肉霉粉厚到刀削麵咁，最後食左每位加20蚊既糖水「生磨腰果露」，有腰果味唔甜，不過似腰果水多過腰露，食左兩啖放棄咗，上菜好快好急次序好亂，未討論完上一道餸，下一道就黎，個碗充滿上一度餸嘅菜汁，都唔會換，其實同大排檔冇分別，我覺得大排檔仲開心啲，最尾鬍鬚佬會播住香港小姐音樂走入嚟敬酒，可能呢個就係貴嘅位🤦🏾♂️🤦🏾♂️依餐每人560再加一，開瓶費要再提多次先識收返舊嘅價錢
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