影片
港鐵中環站 D2 出口, 步行約1分鐘
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電話號碼
63395052 (WhatsApp)
附加資料
Main Dining Room (for 2-7 pax, online booking available) Private Rooms (for 8 pax and above, please contact reservations team, minimum spend applies)
Single seating, no time limit)
營業時間
今日營業
12:00 - 15:30
18:00 - 20:00
20:30 - 22:30
星期一至日
12:00 - 15:30
18:00 - 20:00
20:30 - 22:30
以上資料只供參考, 請與餐廳確認詳情
16 of us for a surprise bday celebration- seated around 2 round tables in a private room with minimum charge of $35,000+10%- really a backup of backups. (Our first choices- BYOB places with no minimum charge- unfortunately fell through as we were too late.)The main dining room only allowed 2 seatings.Seems there had been some improvements- when we were last here, there was no big turntable in the middle; food was served in individual portions and had turned cold quickly. Was tasked with liaising with 權哥 for the menu. Here’s what we had.Welcoming snacks椒鹽豆腐乳豬拼海蜇- with the BBQ chef apparently hailing from the renowned 新桂香, the suckling pig was more than expertly roasted, with impossibly crispy crackling skin, succulent and flavorful meat and not oily at all.迷你蝦多士- not really mini; golden and crispy, with a perfect ratio of plump, flavorful prawn filling to crunchy exterior.花膠爵士湯- stealing the show with its refreshing subtle aromatics and clear, clean flavor that set it apart from sickly sweeter versions at other restaurants.合時小炒皇- vibrant mix of flavorful ingredients; especially loved the crispy fish.藤椒蒸東星- was told that even if I didn’t take spicy, I could still eat the fish by leaving off the Sichuan peppercorns- which was definitely not true. The numbing heat of the peppercorns soaked into the fish pieces and the underlying vermicelli, lingering in my palate for many torturing minutes. 豬刺筋伴花菇- where I found a sharp shard of plastic in one mouthful. Lucky me- nobody else found similar items in their tendons. Accompanying broccoli was flavorful. 煙燻茶皇雞- meat was tender. Although we could smell the aroma from faraway, the smokiness was subtle and elevated the dish without overpowering it. Chef (looking immaculate in his crisp white uniform) explained that they experimented with the expensive tea leaves, which were too fine to leave any distinctive taste. Now they were back to using the traditional larger leaves.薑蔥肉蟹煎腸粉煲- natural juices of the crab and vegetables infused the satisfying crisp rice rolls with a deep umami. 少爺焗豬扒飯- really too full to try. 焗西米蓮蓉布甸- very yummy; too bad it had gone a bit cold as chef had been taking us round the cellar and whisky bar. In summary: Cantonese comfort food and nostalgic dishes were elevated with finesse in this refined Club setting with marble tabletops. Less than ideal for big group dining tho, as even with all the alcohol we had been ordering, we were still $6,xxx short of the minimum charge. Ended up ordering two 750ml bottles of d'yquem to conclude our meal. Chef’s fans would prob be better off at Tim Hau.
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