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 Reservation)
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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⭐️評分：4/5-湯+叉燒煎蛋飯，收費$200感覺很貴？隱藏舊樓二樓，竟有高質私房菜-✳️叉燒煎蛋飯 👍👍Barbecued Miyazaki Marumi 21 Day Dry-aged Pork & Sunny side up Kyushu Egg w Steamed Rice日本宮崎豚肉以21天熟成制法，據說只吃有營養飼料，飲用高氧和有益生菌的潔淨水，十分富貴，肉質彈牙，厚實均勻；非必是吃過最好吃的叉燒，但的確是質素有保證-九州刺身級太陽蛋，蛋黃呈深橙色，蛋香較濃郁，流入醬汁飯更綿密濃郁-✳️煎蛋串茄焗豬扒飯 👍👍👍Oven-baked Miyazaki Marumi 21 Day Dry-aged Pork Chop Rice w Dutch vine 豬扒比叉燒薄身，軟熟幼嫩，保留肉汁，調味入味-茄醬濃郁，荷蘭串茄新鮮酸香，混合洋蔥、蘑菇、茄醬、茄汁制成，有別常見的醬汁，沒有加入芝士，反而焗出鮮茄果酸香氣，帶點焦香-炒飯底有要求！9份金鳳泰國香米+ 1份日本珍珠米，炒香，炒飯底部乾爽有鍋氣-✳️爵士湯 👍👍👍 Soup of LordCantaloupe, 50 year Tangerine Peel, Icelandic Fish Maw, Dried Conch, Pork Shank哈密瓜、陳皮、螺頭、花膠、豬展-高質湯品，湯底色質清晰，橘子偏黃色，入口清甜，有骨膠原漿口，清心潤肺-當茶餐廳一個午餐也收費$70-80，西餐中午也收費$200時，一個讓人驚喜的叉燒煎蛋飯，收費$200其實也非常合理！GoGoGo⚠️記得必須預早訂座，不然可沒位置！--⭐味道 4.5/5⭐️特色 3.5/5⭐️環境 4/5⭐️性價比 3.5/5 ⭐️服務 4.5/5
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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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$220 嘅焗豬扒飯（lunch set 連加一），整體賣相以及配套，無論色香味或服務水平都係水準以上。以為入口必定好味冇得輸，但點知全塊豬扒都係筋，仲要𡁻極都唔斷（見圖）。由滿心期待至到失望，忍唔住向店員反映之後，店員感覺唔好意思, 就送左件店內出名既出爐宮崎豬叉燒我試。但結果係都係平平無奇, 冇香氣冇咬口冇𡁻頭，更豬肉味道欠奉, 汁料得個甜字。徹底死心。大約同級既餐廳，我情願揀「明閣」嘅叉燒；或者價錢平一半去「太平館」食焗豬扒飯好過。
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一班同事食鋒膳，平時成日爆，難得平日有位，坐埋邊大枱。午餐🥣送爵士湯冇得輸，有哈密瓜🍈同螺頭，好清甜。其他飯share,叫咗黯然銷魂飯，叉燒有肥正，蛋有蛋味。焗豬扒飯，豬🐽扒滑，但個人唔好👎茄汁🥫。牛肉粒飯，牛肉粒嫩滑。麻婆豆腐龍蝦🦞飯，少少🤏辣，豆腐滑，豆腐同龍蝦🦞夾。龍蝦🦞海參炒飯，龍蝦🦞正，海參一般
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