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2021-04-27
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自從攞咗 Asia's 50 Best 第一位，大班樓可以話係香港最難book位嘅粵菜餐館。蜂巢芋泥煙鴨盒炸得乾爽香脆唔油膩，芋泥夠香滑，煙燻味亦都好出。上咗第一碟菜後，侍應先告知九層搭辣椒膏炒蜆賣晒，只好轉龍井菊花煙燻乳鴿，煙燻味同樣搶眼，不過連續兩道菜都係以煙燻味主導，就有啲重複。招牌菜雞油花雕蒸大花蟹配陳村粉，花雕酒非常香濃，花蟹亦都新鮮鮮甜。川味香辣小羊腩好惹味，只係小羊腩有啲炸得太乾柴。三蝦炒飯用上鮮蝦、蝦乾、蝦膏去炒，乾身有鑊氣，蝦膏味唔太重，反而鮮蝦同蝦乾嘅鮮甜好搶眼，可以話係成餐嘅亮點。After The Chairman won first place in Asia's 50 Best, it has become one of the most popular Cantonese restaurants in Hong Kong. The Crispy Taro Cake with Smoked Duck was deep-fried to perfection - the smokiness of the duck and silkiness o
蜂巢芋泥煙鴨盒炸得乾爽香脆唔油膩，芋泥夠香滑，煙燻味亦都好出。上咗第一碟菜後，侍應先告知九層搭辣椒膏炒蜆賣晒，只好轉龍井菊花煙燻乳鴿，煙燻味同樣搶眼，不過連續兩道菜都係以煙燻味主導，就有啲重複。
招牌菜雞油花雕蒸大花蟹配陳村粉，花雕酒非常香濃，花蟹亦都新鮮鮮甜。川味香辣小羊腩好惹味，只係小羊腩有啲炸得太乾柴。
三蝦炒飯用上鮮蝦、蝦乾、蝦膏去炒，乾身有鑊氣，蝦膏味唔太重，反而鮮蝦同蝦乾嘅鮮甜好搶眼，可以話係成餐嘅亮點。
After The Chairman won first place in Asia's 50 Best, it has become one of the most popular Cantonese restaurants in Hong Kong. The Crispy Taro Cake with Smoked Duck was deep-fried to perfection - the smokiness of the duck and silkiness of the taro paste were well-balanced. Their signature dish, Steamed Fresh Flowery Crab with Aged ShaoXing Wine & Fragrant Chicken Oil & Flat Rice Noodles, was packed with the fragrance from the aged ShaoXing wine. The flowery crab was extremely fresh as well. The highlight of the night was definitely the Fried Rice with Prawns Trio, with fresh prawns, sun-dried prawns, and shrimp paste - packed with sweetness and umami!
蜂巢芋泥煙鴨盒
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雞油花雕蒸大花蟹配陳村粉
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