影片
港鐵金鐘站 F 出口, 步行約6分鐘
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開飯介紹
主打新派中菜的Madame Ching以海盜鄭一嫂而命名，菜單受到她於中國海遊歷的地域所啟發，大廚以大膽的烹調手法重新演繹為人熟悉的味道，招牌菜包括慢煮乳豬、麻婆豆腐chip and dip等。
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營業時間
星期一至四
12:00 - 22:30
星期五至六
12:00 - 23:00
星期日
12:00 - 22:30
以上資料只供參考, 請與餐廳確認詳情
This modern Chinese restaurant is located in Wanchai Star Street, offering contemporary Chinese dishes with a twist, in a buzzing and vibe atmosphere while customers can still see the kitchen and the familiar BBQ racks displaying the char siu (BBQ pork), goose and chicken.Arriving early in the evening we were seated in the middle of the restaurant, and while the dining area was fairly comfortable, with more people coming the place became quite packed and there was not much space between tables. If you prefer a quiet place for dinner, this is not the right venue. But if you wants to enjoy some fun and relaxing ambiance, the bar and cocktails offered a nice complement before the start of the meal.We went for Ching's Banquet Menu ($380 each), and the starting dish was Sesame Prawn Toast. The milk bread was stuffed with a layer of mashed prawn, before deep-frying to give a crispy texture. It was not oily on the palate, with the tare and chives on top serving as nice complement.The next course was Hamachi Crudo. The yellowtail sashimi was marinated with XO tare vinaigrette to give a slight spicy kick to the delicate fish meat, intense on flavors, while the roasted tomatoes and charred gooseberry were to me even better in taste, robust on the flavors and the acidity matched well with the slightly spicy sauce.The third course was Suckling Pig, served on top of a celeriac puree and roast jus. Really crunchy, the suckling pig's skin was phenomenal, with the meat also having an equally amazing taste. The smooth and creamy puree was an interesting contrast on texture. This was my favorite among the dishes in the evening.The next one was Roast Duck, with the best cut served, including the breast and drumsticks. The duck was truly juicy and flavorful, and was great with the sauce. There were also some assorted homemade pickles accompanied, and those were also very good too.The vegetable dish was Roast Cauliflower, prepared with Xinjiang spices and sweet soy sauce. Quite an interesting way to prepare the cauliflower, because we told the staff to reduce the spiciness of all dishes, I think this one the chef had tuned down a lot, and in the original recipe the spices would be quite intense. Unfortunately this version resulted in a dish lacking its characters.Next came the Mushroom Egg Fried Rice, which was quite good with some preserved vegetable added. A good wrap up for the meal before the dessert.The dessert was an great Ovaltine Cake. I originally mistook this to be a chocolate cake but once we tasted the ovaltine characters were profound and unmistakable. A nice dessert, not overly sweet, and a good conclusion to the meal.Service was generally good, but I prefer to have the staff explained more the dishes. The bill was $900 (without service charge) and fairly reasonable considering the amount of food and the quality. If you fancy something different than your traditional Chinese food, this is a nice choice to try it out.
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再次黎星街搵食, 去咗“Madame Ching” 呢間疑似中菜既舖頭。位置係日、月、星街搵食集散地既入口，啡色外門都幾易搵到佢，不過招牌就好細隻字唔係咁易發現佢👁🗨 12點零黎到, 人唔太多, 店員全部係講英文📶呢個區域始終都係英文客流最多。餐牌一樣係英文而且仲係西餐Style, 前菜 +主菜＋甜品。用番中國人角度去睇, 其實都唔係太明佢入面啲內容: Impossible Potsticker, Skirt Steak, Ma Lai Goh Sponge Cake, 腦筋急轉灣一下先明係乜🤔樓底夠高, 就算全場係外國人為主不停傾計都唔覺嘈。內部裝飾木色為主, 營做到古色古香既味道💕見到蝦多士永遠都係無力抗拒🦐 今日仲要坐BAR枱, 睇住佢點去炸塊多士。半塊方包對角切🍞少許既蝦膠係表面, 同我預期既厚厚材質有點出入。味道上還算可以。另外道前菜鰤魚 (Hamachi) 用咗梅粉同醋調出酸味魚生, 味道一樣可以👌去到主菜, Skirt stake (google 告訴你: 側膜橫肌牛扒) 跟既薯絲; 牛肉質地咬口爽✔️不過薯絲就調得太咸, 有啲難入口❌冠名Madame Ching Bowl 既沙律, 有少許似凱撒沙律加料咁, 說實在, 唔覺得有乜特別到要用上舖頭名稱🙄最後兩道甜品, Green Tea Cream 配藍梅外貌還可以, 但食落去只係一包開左既藍梅配番少許醬汁😂得意少少既Ma Lai Goh Sponge Cake, 其實係我地食開既馬拉糕 (不過係深啡色) 再配柯華田醬✔️埋單兩位344蚊, 其實主力都係食個環境。食物雖然係有心思去RE-MAKE 中菜👍 不過味道可能唔係對應番華人口味, 主打外國人市場吧😁
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灣仔有條出哂名食野嘅「日月星街」，其實就係日街、月街同埋星街一帶嘅食肆。朋友仔問我灣仔有咩特色野食，我一定會首選推介日月星街，今次朋友仔就主動話食一間非常有特色嘅中菜－Madame Ching。入到去坐滿左8成，咁我地就唯有坐Bar 枱。一打開個menu之際，待應送上一杯welcome drink，係一杯清新非常嘅mint tea，味道唔會太濃，開左個胃Mint TeaSesame Prawn Toast頭盤係一個非常好味的蝦多士，上面鋪上一層咸味剛剛好的蝦膠，下面鬆軟嘅多士，異常的夾！好味程度比起出名食蝦多士的港大同學會更好味，嚟到一定要試，係我食過最好食的蝦多士！！Madame Ching Bowl跟住就到主菜，係一個有特色的rice bowl。簡單嚟講，佢有點似中式的燒味飯，但除左好滑的白切雞以外，佢重加左一啲酸酸地的生果（原諒我食唔出係橙定係柑），細細粒但同啲帶咸味嘅燒味係好夾架wo!朋友仔話有時重會係有叉燒取代雞肉，佢外皮會燒到微焦，聽到都流哂口水啦？Ma Kai Goh Sponhe Cake中式餐廳，佢緊係會搭個中式甜品俾你！哩舊馬拉糕，唔似一般嘅棉密口感，反而係有中間有好多大大的空氣洞，煙煙韌韌，再加上上面一層似榛子醬嘅甜，好味到震呀！Green Tea Creamcream另一道甜品，係一啲帶輕微綠茶味的cream，本身冇咩味，但伴以好多粒blueberry，可以消消滯，唔錯～總括而言，148，一頭盤一main一dessert，唔洗加一，重想點？抵食！
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I often come to star street for lunch as the environment is quite relaxing and there were relatively less people queueing up for lunch.One day we’ve decided to try out this new-ish addition to the foodie street for lunch.Their lunch was not expensive, but the food was just so bad... for the whole lunch, I felt like their water was the most delicious dish for the afternoon. I didn’t take a lot of photos because I don’t think I need to keep memory of it.I’d finally turn on the camera app to capture these two desserts. It was totally not appealing, and their taste was just the same as their presentation - bad.
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Hamachi Crudo: 酸酸甜甜既調味加埋魚生片，係一個好好既appetizer，令人食慾大增。Prawn Toast： 呢個好令人有驚喜！ 佢個toast既中間有蝦膠，食落係有一啖一啖既蝦膠，加埋放係面既雞蛋，好match好好食，都有一種估佢唔到既感覺！Chicken Waffle： 呢個既配答好新未見過，用上辣辣地地炸雞加埋waffle一齊食，未必好多人鐘意（因為多數人覺得waffle係甜點），但我個人就幾like！好有創意。Ovaltine tart: 最後有一個甜品作結尾，呢個tart有ovaltine做成既cream係面，好滑好好味，加埋作個tart皮都做得唔錯，係一個好好味既甜品。
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