囍宴 廚‧藝 Xi Yan Hong Kong
地址 : 灣仔灣仔道83號3樓
地圖 : 顯示地圖
電話 : 2575 6966
(加入電話簿)
類別 : 多國菜、私房菜、慶祝紀念日
消費 : $301-$500
總評分 : 3.8
31
vs 7
vs 8
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其他資料
招牌菜:私房仁稔欖豉醬陳村粉蒸石斑、金牌口水雞、魚花似玉、雲上東坡醉千層、囍有此梨
營業時間:星期一至日: 12:00-15:00;星期一至日: 15:00:23:00
座位數目:65
付款方式:Visa、Master、現金
酒精飲品:
有
自帶酒水:
可以開瓶費：$100
加一服務費:
有
電話訂座:
有兩位以上
泊車:
有附近停車場
網上食家評語
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大伙人聚腳美食點
2013-04-11
aquaheehee (共有1篇食評)
大伙人想找個食物有質素，環境舒適，又可任坐任傾又有私人空間的地㸃，這裡不錯。
預先選定餐單，帶數支酒來，hea到齊人才上菜，咁多道菜，邊飲邊食慢慢傾。
今次最喜歡招牌豬頸肉，配那個秘制酸甜汁很開胃。還有口水雞，嫩滑不太辛辣，可選辣度。成個餐單很有心思，由開胃到香濃惹味，間場小甜再入主菜，朋友也說pro。只是黃金蝦咸了一點。那個堂食才有的私家梅酒，驚為天日，是我曾在日本飲過差點遺忘的味道。
做搞手，朋友滿意又開心，便開心晒。
推介美食: 招牌豬頸肉，口水雞
用餐日期: 2013-04-07
堂食等位時間: 0 分鐘
是次消費: HKD500 (晚餐)
評分 : 味道4 環境5 服務3 衛生5 抵食3
廚．藝俱全
2013-03-16
four_month (共有149篇食評)
跟男友說好，紀念日當天，每人負責一餐。
男友負責晚餐，他選了囍宴。
這裡很美，
美在餐廳的優雅，每個小角落都擺了可愛的樽瓶和陶瓷﹔
美在餐廳的老闆親民，員工笑容滿面，跟客人談笑風生﹔
美在食物的順序、擺盤都經過精心設計，色彩繽紛之餘，誠意更是滿分。
雖然窄長的餐廳地方不算很大，但枱與枱之間有很充裕的空間，私密度也是滿分﹗
先來一壺桂花烏龍茶，呷一口，香氣不絕。
前菜是梅子花生，酸酸的很開胃，不過吃太多的詰，牙齒還是會有點酸。
清酒黃金一口鮑魚
小巧精緻的鮑魚，配上海膽和三文魚子，單是顏色已經叫人心花怒放。
海膽非常鮮甜，在香港比較難得。
三者的味道非常的搭，酒味不會很搶，亦不用怕會醉。
刁草慢火魚情
刁草的香味跟其他香草比起來不算很強烈，
三文魚的脂肪條紋分明，入口質感比較結實，但未有嚐到魚的甘香。
三文魚的話，個人還是比較喜歡刺身或全熟，煙薰或這種慢火烹調的，比較不太懂得欣賞。
瑤柱絲涼拌油菜花
拌油菜花的瑤柱其實有兩種，一種是浸透的，濕的，跟油菜花混在一起。
另一種是乾身的，猶如脆片，鋪在油菜花的上面，非常香口。
中場休息一下，侍者便安排上主菜。
他們每上一道菜都會很簡單介紹這遁菜的特色，不過專業得來不會流於機械化。
金牌口水雞
這個口水雞是川菜，亦是這兒的招牌菜之一。
可是我們都不太能吃辣，所以叫了廚師要記得手下留情。
不過雖然是已經輕手了，結果還是挺辣的。
它的辣，不是一下子上來，而是後勁強那種，男友貪玩再加一點點麻辣粉，結果吃至冒汗。
其實這個是懶人菜，雞都已經被拆肉起骨，跟花生和類似陳村粉的拌一拌就可以吃了。
豉油的顏色很深，不過不用擔心會很咸。
泡菜芝士年糕炒龍蝦
剛剛辣完，回一回氣，又到泡菜”？
不過侍者拍心口保証它是不辣的，我們也就唯有相信吧。
長條狀的韓式年糕，吸收了芝士的香味，而且很有咬感﹗
龍蝦的肉，很容易起出來，除了兩隻蝦嵌比較難處理，要用手和專用嵌夾開之外。
梅子石榴
來到這兒，已經很飽。
我是無飯不歡之人，想不到一口飯沒吃過都能感覺有點撐。
這個梅子石榴來得正好，讓人可以清清口腔，也讓人消滯，可以繼續吃下去。
香茅柑桔松鼠魚
正納悶這種魚為什麼叫松鼠魚？
然後侍者將碟子一轉，我真的看見松鼠的樣子。
因為炸得香脆，幾乎感覺無骨，
也因為廚師將魚肉打格切開，接觸面更大。
炸的時候，一粒粒張開，吃得方便，也很美。
熱情果汁酸酸的，讓人開胃之餘，亦減低了油炸的味道。
千絲萬縷菌王豆腐羹
這個湯味道很好，不想多說。
反而是廚師的刀工，實在厲害﹗
這種程度的豆腐絲，我還是第一次見識到。
翡翠白玉卷
這個菜沒有肉，全是蔬菜，卷起來放在水中烚，沒一點味道。
醬汁靠的就是旁邊那個青豆汁，不過跟前幾道菜的重口味相比，這個就真的未免太清淡了點。
燕液蓮香露
蓮子是不是生磨我不知道，不過味道真的很香濃幼滑。
拌了燕窩，矜貴是矜貴了，不過就淡開來了。
這個地方叫囍宴，令我想起快要結婚的表姐。
她打算就只擺幾圍，如果早點來，還真想向她推介這個好地方。
題外話/補充資料：
中銀信用咭有88折優惠。
推介美食: 清酒黃金一口鮑魚,金牌口水雞,香茅柑桔松鼠魚
用餐日期: 2013-03-02
堂食等位時間: 0 分鐘
慶祝紀念: 紀念日
是次消費: HKD600 (晚餐)
評分 : 味道4 環境5 服務5 衛生4 抵食3
【囍宴 廚．藝】精緻細膩的私房菜
2012-12-05
chubonnie (共有19篇食評)
一直有聽過由名廚Jacky Yu主理的灣仔私房菜【囍宴】一向做得很出色，但原來一直也沒有機會去試…今次跟好幾位女士聚一聚，由花名「Book枱王」（人緣好人又靚又識食，每次跟她外出也有不同的朋友找她代訂枱）的C小姐負責．她便選了我一直也很想去的這一家，很合心意啦．
他有三個Menu，分別為三百多，四百多及六百多．我們選了這個六百多的．．．
這味【富貴牡丹鮑魚】單是賣相已經相當吸引．汁煮鮑片相當入味，正！
【雞樅菌香煎帶子皇】的帶子是源自北海道，又大又鮮味，生熟比率剛好，本人大愛．
【蔥油涼拌蟲草花】又清甜又特別，是一道很令人難忘的涼菜．
這味【口水雞】賣相已經夠勁，味道一流，香；麻；辣味道拿捏很平均．難怪是他們的招牌菜．
【泡菜芝士年糕炒龍蝦】，食材配搭特別但味道又極為配合，好正．
剛吃完味道濃烈的龍蝦，先來一個【梅子石榴】去清一清味蕾及開一開胃才繼續吃．．．
這個【仁稔欖豉醬陳村粉蒸石班】，用欖及豆豉醬去蒸，鋪底的陳村粉吸盡魚又汁醬的精華，石班熟度剛好，只一道很聰明出色的菜．可惜魚有一丁點不夠熱，希望下次要注意．
味道香濃但清甜的【松茸白菜燉雞湯】，好好味．
【翡翠白玉卷】是素菜，吃得飽飽了正好吃點清淡的．
最後還有【燕液蓮香露】，燕窩分開讓你自己倒進去，蓮子露又香又滑又不膩．
總結：一間很用心去按排菜色及次序鋪排得很好的食店，環境優美，服務亦很好，價錢合理．食品擺設好賣相一流，令食客食慾大增．值得再去！
玻璃朱 Bonnie
推介美食: 金牌口水雞,富貴牡丹鮑魚
用餐日期: 2012-11-16
堂食等位時間: 0 分鐘
是次消費: HKD700 (晚餐)
評分 : 味道5 環境4 服務5 衛生5 抵食5
終來1試
2012-06-08
small jj (共有1480篇食評)
友人好想嚟試吓............我又未嚟過..............may 19, 12............8大1小來食dinner............叫咗 :
1) 茶芥 ($18 x 8)
-花生+咗烏梅同煮,又腍又綿,仲有酸甜開胃嘅味道
-xo醬我就試咗少少,小辣惹味
$628餐 x 8
2) 香煎和牛配芥末胡麻醬
-和牛粗粒,大部份中間呈粉紅色,所以不致過熟,不過再生d就會更好,牛味唔濃,入口仲喺暖熱,都可算嫩,亦juicy
-但有點筋,小朋友要吐出渣滓
-伴以2個汁 : 綠色的芥末, 淺啡色的喺胡麻
-大家都覺得和牛配芥末會好味d因為喺texture上同清怡嘅味道無搶到和牛嘅鏡,而且個芥末好溫和,仲帶點甜添,可以令和牛錦上添花
3) 陳年花雕碎牡丹蝦
-1蝦2味
-蝦頭就炸,不過炸得未夠透,不能全個頭都脆卜卜,未能成隻食晒,幸好蝦膏有鮮味,我同部份友人嘅蝦頭好濃花雕味,堅酒味呀~~~
-蝦身就喺刺身,有溫和嘅花雕味,撒咗少少黑魚籽,肉爽
4) 蔥油涼伴蟲草花
-這個大家都認同外貌似炒麵
-飲用蟲草花煲嘅湯就試過,原來集合蟲草花嚟食,帶點韌性,有微微爽口,如果炒麵/撈麵有咁嘅口感都幾唔錯
-調味輕怡,唔喺重手味
5) 黑松露脆皮燒雞
-呢隻雞喺全晚最欣賞的
-擺上枱,松露香氣撲鼻,好想即刻撕嚟食
-等我哋影完相之後,侍應就拎去廚房斬件
-入口熱度還好,皮薄,脂肪唔高,肉嫩滑,亦有松露味,相信喺松露油嘅功效
-少食雞嘅我,都有添食
6) 私房仁稔欖豉醬蒸象拔蚌仔
-本來嘅安排喺用蟶子,不過無貨,改咗做象拔蚌仔
-肉很鮮甜,不過有個部位幾多沙吓,這點要扣分
-所謂的仁稔欖豉醬薄,不過象拔蚌夠新鮮,鮮甜度足夠成為全碟賣點
7) 桂圓紅棗雪葩
-食咗幾道菜,就用個雪葩來清清味蕾
-其實共有2款生果topping,我的喺橙片乾,另有菠蘿片乾,很薄,我連皮全片食晒,很天然的橙味
-下面的雪葩很冰凍,亦來了沙冰咗嘅桂圓紅棗糖水,有平時中式糖水嘅桂圓紅棗嘅甜蜜
-不錯
8) 香茅蝦膏炸鮮斑
-因為人多,所以有2條酥炸斑
-斑炸得脆,亦無過厚
-魚肉都算嫩,保得住juicy
-底下墊住的喺金柑sauce,有好多好多柚子肉,而個汁酸酸甜甜,有點香茅味,蝦膏味只嗅得到,食就好淡薄
-這個煮法很新穎,帶點泰式feel,不過覺得side咗2條斑
9) 1000絲萬縷菌王豆腐羮
-將豆腐絲切得好幼,有青瓜絲,木耳絲,紅蘿蔔絲,瑤柱等
-個上湯有鮮味
-好飲之餘亦見力功
10) 翡翠白玉卷
-卷得好靚,不過就太過"的骰"
-而個綠色汁底,喺用青豆做出來的,那份豆味,+上調到帶甜,反而味道上主角過白玉卷,真有衝動lai碟,hahahaha
11a) 芒果雪糕
-因為個餐嘅甜品喺榴槤甘露,本應諗住食到呢環就走先,hahaha,不過友人訂位時,店方可另作安排
-全枱人,只有我1個需要食芒果雪糕............慘變成異類添
-芒果味都幾濃,雪糕都滑,甜度適中
11b) 榴槤甘露
-友人們好期待,點知最後鍾意食榴槤的友人們大感失望
-因為榴槤嘅濃度唔高,據佢哋嘅形容,似榴槤咋喳,有紅豆,西米等,反而主角嘅榴槤,份量好少
-同佢哋好鍾意嘅x嫂榴槤水晶珠差好遠
12) 青檸果酒
-最後上來1杯果酒消膩
-有青檸汁,triple sec, cointreau
-味道檸檸甜甜,又夠冰凍,的確不錯
-不過這餐缺少了澱粉質,所以1點飽意都無,根本不需要消膩,hahaha~~~
題外話/補充資料：
* 因為有恒生白金咭,所以有88折
用餐日期: 2012-05-19
堂食等位時間: 0 分鐘
用餐優惠: 信用卡優惠
是次消費: HKD630 (晚餐)
評分 : 味道3 環境4 服務4 衛生4 抵食2
Better stick to the basics.
2012-02-14
梵高將軍 (共有221篇食評)
A relative of mine invited me to have dinner with a group of Japanese family friends at this pretty famous restaurant. Apparently, you'll need to book about 2-3 months in advance due to its popularity.
I've tried this once at the old location near Hopewell center and the food there tasted pretty nice. The menu I had more than a year ago basically consisted of all the signature dishes recommended by other food commentators. That was quite good so I was pretty looking forward to this dinner.
The restaurant occupied half a unit in a commercial building. The unit was elongated so it felt like sitting inside a large corridor. The place was clean and brightly lit. The decorations were a bit westernized plus a little bit of Chinese decorations here and there. The seats were quite comfortable like how a private dining club should be.
I've uploaded the photo of the Chinese menu on that day here and I'll attempt an English explanation of what those dishes actually contained (which was for ten persons in total):
Appetizers:
1) Salmon sashimi mixed with jelly fish, peanut sauce, cucumber, carrot and sliced rice sheets:
- This was apparently a famous Lunar New Year dish for Filipino, Indonesian and Singaporean Chinese. Everyone was supposed to mix all the cold ingredients together with specially made chopsticks as a sign of prosperity (which we duly complied). Well, fun for tourists maybe but not for a boring guy like yours truly. Can't complaint about the individual components of the dish though. On the other hand, it just tasted like a gado gado salad with salmon.
2) Abalone marinated in sake on a puff pastry:
- Well, the abalone was marinated but I couldn't taste the sake but only some light soy sauce anyway; that may well be better cos I'm not too confident about that mix. The puff pastry was quite light but I don't really see the point of the combination.
3) This is tricky - a type of Chinese herb, namely Cordecep's Flower (if that helps):
- This cordecep's flower, contrary to cordecep (namely a worm who ate some plant seeds and then hibernate after which the seed burst through it's body and became ultra nutritious and pricey), had no worm element.
Nevertheless, a cold orange plant that looked a bit like a worm mixed with some spring onions wasn't exactly appetizing. 
4) Truffle slice with smoked Shanghai style egg:
- I never realized what the fuss over truffle was. Anyway, I didn't appreciate it. I'd rather just have the egg, which wasn't smokey enough.
5) Fried sliced eel in black vinegar with mustard seeds:
- Similar to a Shanghainese dish but more crispy. Interesting to those who haven't tried the Shanghai version.
6)Mustard sesame sauce with Japanese Greenhouse tomato:
- Most people seemed to like this dish. It's OK.
Main dishes:
Well, those six appetizers already took up at least 40 minutes' time with seven more main dishes to go. Here they are:
1. Chicken baked with truffle:
- In fact, this is the only dish that I'll recommend but it' highly recommended. This is one of their house dishes and probably the charismatic chef did it himself as opposed to his assistants. The chicken was very aromatic and tender. Notwithstanding my indifference towards truffles and fusion ideas in general, I have to admit that this combination was both refreshing and nicely executed.
2. Tiger prawns stewed with guava in pumpkin broth:
- Both my wife and I couldn't remember how this dish looked or tasted like. Enough said.
3. Lobster fried with kimchi, cheese and Shanghai mochi (rice cake):
- Well, that's quite creative. The colour looked nice. I never thought kimchi and cheese would work but the combination wasn't too bad. I can't say I really liked it though. There wasn't much meat on the lobster and I couldn't taste anything but kimchi and cheese.
4. Plum with Guava:
- Does what it says on the tin: It's exactly a plate of sliced guava with plum for the purpose of clearing your taste buds in similar function as a sorbet. Both fruits were quite fresh.
5. Steamed garoupa with soy bean and olive sauce on a bed of special Chan's village rice noodle:
- Pardon my strange translation but the rice noodle, which is usually at least 3 times thicker and a lot more chewier than your normal rice noodle, has always been one of my favourites. This dish was a bit more orthodox and I liked it. The rice noodles soaked up the flavour of the fish nicely. The fish itself was fine. Not exceptional but acceptable.
6. A type of shellfish with conch and chicken soup:
- Usually this type of soup is supposed to be very good for your health. This tasted like traditional broiled soup and was fine.
7. Lily bud stir fried with celery and "gordon enryale seed" (I thank the internet community):
- This was a bit cold. Basically the gordon enryale seed was quite fun to eat as it was very chewy. It tasted like barley and it also used in some Chinese medicine formula. But as a dish itself... I'm not too sure.
Dessert:
8. Finally, the dessert - Bird's nest with lotus and almond sweet soup.
- Fancy till the very end - The bird's nest was served separately in a shot glass and you're meant to put the bird's nest into the soup. I'm not expert about bird's nest. Presumably it's to prevent the bird's nest from completely dissolving into nothingness and/or as an added gimmick for customers.
One of the best things about the dinner was that we didn't have to pay for it (hence I couldn't give you the price).
Conclusion: Other than the chicken, the rest of the food was so-so. But to be fair, the service was extremely good. All the staff were friendly and polite. Very attentive and efficient. The main chef and the owner, Mr. Jacky YU, was extremely friendly to all customers as well. To err on the safe side, better ask the restaurant to prepare your menu based primarily on their signature dishes.
推介美食: 黑松露脆皮燒雞
用餐日期: 2012-02-07
堂食等位時間: 0 分鐘
評分 : 味道3 環境4 服務5 衛生4 抵食2
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