Full review can be retrieved on www.geoffstwitchen.com

Finally I can at last focus on my food reviews in Hong Kong & I have definitely missed this side of action after writing so many articles for my restaurant visits in London, Paris & Lyon. Per my departure from Hong Kong to Europe, I recieved this very bright news that our beloved Ming Court from Langham Hotel has just be awarded with 2 Michelin Stars (http://geoffstwitchen.com/?p=810), now this is definitely great news for the restaurants on The Dark Side especially in Mong Kok. I have always heard many good things about Ming Court from industry peers so I decided to drop their PR Team a quick email, pull some strings to arrange visit to Ming Court on a wonderful Friday afternoon to check out a few dishes. Another reason for doing so is because I have recieved a lot of comments to review more Chinese restaurants therefore Ming Court is a perfect venue for this.

For those that always complain that The Dark Side is a trek & a mission, this is utter bulls*it. Ming Court is located in Langham Hotel & you can take a MTR direct from Central / Sheung Wan to Mong Kok MTR Station & exit out into Langham Place directly. Our visit to Ming Court on Friday lunch was spectacular, I arrived precisely around 1215pm and there was a queue outside the restaurant with a mixture of locals, foreign tourists which comprises mainly of Mainlanders of whom stank of Double Happiness Cigarettes & Westerners who looked very lost in the territory of Mong Kok. Sat down in a relatively quiet area & the 2 lovely PR ladies from Langham Hotel came out to greet myself (no names disclosed) & they are one of the nicest PR people around town for sure. Since they are the host, I let them recommend me their signature dim-sum, main courses & dessert in which I only had 1 request which was to check out their Christmas Dim Sum Set (http://geoffstwitchen.com/?p=607). Service was attentive not to the level of over-doing it which is typical in hotels whereby waiters / waitresses often drop by your table to check on the food, fill up tea & to upsell of course.

Browsing through Ming Court’s menu, what I particular liked was the fact that there are Premium Chinese Tea choices such as Aged Pu-Er, Premium Dragon Well, Silver Needles Tea on offer to guests at $40 per guest. This is a special touch to dining guests as some of us prefer to enjoy a fine cup of premium tea rather than the normal tea on offer which helps a lot of digestion after such typical heavy Chinese meal. What’s more, the ordering of food at Ming Court can be as personalised as you like therefore if a normal set of Prawn Dumpling is 3 pcs & you are a group of 2, you can order by 2 pcs instead which is a nice touch to avoid stuffing your face out. 5- 7 minutes later, the dimsum started flying out & this is what we ordered for our tasting today:

Pan Fried Bun with Assorted Mushroom (生煎野菌包) ($35 for 3 pcs) – This dim-sum attracted me when it arrived on the table as the shape of the maple leaf was extremely attractive. Slightly golden on the top which adds to a crispy texture with a healthy mix of assorted mushroom which was healthy. Since the bun was pan-fried, Props to the chef that it wasn’t too oily which is perfect for my palate. The flour used for the bun was soft but not to the point that the bun easily breaks apart when you pick up using your chop-sticks. Priced at $35 for 3 pcs, this is extremely reasonable considering you are dining in a Michelin 2 Star establishment. Great start to the meal! Highly Recommended!

roasted crispy pork loin with five spices (五香燒腩肉) ($78) – Roasted Pork Loin is an essential part of Chinese Eating culture especially during festive dates & celebrations. Was highly recommended by the PR girls to try out this Pork Loin which I had hesitations as I have never been a fan of pork ever in my life but just cannot reject their hospitality. The skin was Crispy, just like the cracklings we have from our Sunday Roasts in England & the pork loin was extremely flavourful with the 5 spice seasonings which consists of Sichuan pepper, cinnamon, star anise, cloves and fennel. Whoever invented the style of eating Chinese Roasted Pork Loin with French Mustard should be given a Nobel Prize for such invention as it is quite possibly one of the deadliest & the best pairings around. Highly Recommended!

Pan-Fried Turkey Pan-Cake (香煎火雞窩) ($45 for 4 pcs) - This was one of the Christmas Dim Sum Items which I requested as I want to see the method of the East meeting The West & how such Western ingredient of turkey can be blended into Chinese Dim Sum. It was similar to a spring roll with stuffed turkey & assorted mushrooms but pan-fried. It was steaming hot when it arrived on our table & the first bite was pure crisp & crunchyness which was delectable. The Sweet Plum Sauce drizzled on the top was unnecessary as it was very tasty to be eaten by itself therefore am curious whether it was for presentation purpose or to increase the flavour of the dim-sum. Instead, my recommendation is to eat this with some good hearty Sze Chuan Chilli Sauce which gives it an extra kick with the spicy flavour!

Chilled sliced abalone and jellyfish (凍鮑片海蜇頭) ($168) - A rather luxury dish which was also recommended by the girls. Honest saying, I love Jelly Fish as it is so chewy & best eaten with vinegar as a perfect starter to a wonderful meal. For those that rarely eat Jellyfish, the head part of the jelly fish is extremely valuable & much more expensive than the thinly sliced jelly fish you normally have when dine out. The Jellyfish head is a lot more dense & solid in texture. Sesame oil & a dash of chilli, chives & sesame is often used to marinate & prepare the jelly fish. Thn thinly sliced chill abalone is a perfect demonstration of the level of skills & art involved in Chinese cooking – so thinly that it was like a sheet of paper but yet with so much flavours. Look no further at the garnishes of the cucumber at the back of the plate, to achieve such level in slicing & dicing, a good old 10 + years in the kitchen must be required for this. It was an extremely refreshing dish, the sort of appetiser that is perfect for a hot summer in Hong Kong! Highly Recommended!

Steamed dumplings with shrimp and parsley shrimp (香茜鮮蝦白兔餃) ($45 for 3 pcs) - This was our 2nd set of Christmas Dim Sum which was perfect for the occasion. Technically, this is prawn dumplings that we get in every Chinese Dim Sum place but the slight extra touch is the parsley in the filling as well as the 2 dots of carrots which serve as the eye of the rabbit. Also, unlike its traditional prawn dumpling shape, this dumpling was moulded into a rabbit shape which was a rather gimmicky but slightly try-to-hard type of dim-sum. Taste was ordinary as I did not have high hopes for a themed Christmas Dim Sum as such which I am sure that regular Prawn Dumpling in Ming Court would have tasted better but it was more attractive & beautiful for the camera!

Steamed dumpling filled with shark fin, diced mushrooms, conpoy, ham and bamboo piths in consommé (魚翅灌湯餃) ($58) - So, for those that do not know or have not tried out the below dumpling, this is your Ferrari or Maserati version of dumplings. Looking at the ingredients involved – shark fin, diced mushroom, conpoy & ham which are all your expensive Chinese ingredients as part of the filling for this dumpling which is traditionally served in a broth. The taste of the Chicken broth was pure & clear, good sign that it wasn’t too over-sweet to show that no MSG was added. The steamed dumpling was hearty & generous portion size, nothing to complain about & the filling was also extremely generous. There was quite a lot of shark-fin in the dumpling & not to brag about this, there was so much that some of it was stuck in my teeth. Highly Recommended!

Soya Chicken + Honey Glazed Barbeucue Pork - Similar to the Crispy Pork Loin as above, Soya Chicken + Barbecue Pork (Char Siu) is essential to a Hong Konger’s diet, not that it is recommended to be consumed daily but just it is such a typical cheap eats in Hong Kong. To start, there was red-ness in the chicken meaning that the chicken was not a 100% fully cooked which was disappointing but the chicken meat was extremely tender & intensively flavoured with the soya sauce which rescued the dish. The barbecue pork (Char Siu) was awesome & kicked ass, it has been a while since I had such beautiful piece of Honey Glaed Barbeucue Pork. I loved it how it was slightly burnt on the outside which I am sure may not have been deliberate but the chared-ness adds a lot of flavour to the meat itself. There was a lot of barbeucued pork on the plate & so much that we couldn’t finish off such wonderful meat on offer!

Stir-fried sliced giant garoupa stuffed with shrimp paste (龍皇披金甲) ($238) - To win a Silver Award in 2009 for the Best of the Best Culinary Award, this dish is a MUST TRY & was special in every way. The Chinese name of the dish is special & neat which means The Golden Armour worn by the Dragon King which was a fancy name & one of those dish names that wins awards nevermind the taste. Presentation was special with a row of Deep Fried Prawn Heads + row of Stir Fried Garoupa stuffed with Shrimp Paste & Chinese Vegetables on the side & bottom as garnish. The taste of the Garoup with Shrimp Paste was extremely special in which it is definitely one of those comfort dishes best to cure a severe hangover. The sweetness & the juiciness of the meat was swirling around my mouth upon my first garoupa & there was a sign pointed by God that I must have at least 2 more pieces of such wonderful creation.

However, on my recent visit to Ming Court for lunch in which I ordered this dish again but it was slightly too oily & greasy this round which was a real shame. Nonetheless, the taste & presentation was still there but some extra consistency must be performed by the Chefs. Please take good note of this!

Ming court special fried rice with diced abalone and egg white (明閣鮑魚粒炒飯) ($168) - Just when you think we are about to hop onto dessert, we Asians need a bit of rice or carbohydrates after all as that is our daily essential diet. We settled for something which is relatively lighter & healthier after a pulsating lunch & what can beat a Egg White Fried rice with diced abalone. From my knowledge in cooking fried rice, to cook up a very hearty & delicious fried rice requires a good amount of oil to increase the flavour or as we say in Chinese, to inject the flavour from the wok using the heat. The rice was well cooked evenly & was extremely delicious even without the presence of egg yolks. Many other Chinese restaurants would have used a dash of good old ginger with the egg white on the fried rice to enhance the flavour but this was no where to be tasted at Ming Court. The flavour of the egg white blended in very well with the fried rice & the only slightly disappointment was there wasn’t enough diced abalone as the dish was quite bland mainly featuring the Kai Lan (Chinese vegetable) Stalk + Egg White. Definitely a healthier alternative option for those that are cautious about their weight!

Shark fin crystal extravagance (翅晶凝) ($68 for 4 pcs) - A good meal always ends on a high & the desserts at Ming Court did not disappoint either. Let me introduce you to Hong Kong’s first ever restaurant which used Shark Fin as part of their dessert, the Shark Fin Crystal Extravagance was a pure beauty + a stroke of genius by the chef. The top was a Shark Fin Jelly with the bottom a mango pudding. Presentation was mouth-watering & full of amazement as a black box featuring 4 pcs of the dessert arrives on your table with the waiter & waitress slowly pour cold water on the sides of the black box. The dried ice, which is packed at the bottom of the box undergoes a chemical reaction with the water & gives off steam & creates a smokey scenario which was extremely entertaining. Presentation was FAB but how about the taste as these 2 elements never quite go hand in hand & it once again proves that this theory is correct. The Mango Pudding at the bottom was solid & dense which is not a very appealing texture as it should nice, soft & creamy. The shark fin jelly on the top was boring – there was no flavour to it which was disappointing. On my recent visit, I again ordered this dessert for our group of diners and it certainly created a WOW factor amongst the diners but the taste & texture remained a disappointment. I suspect that afterall to win over your so-called food critics, somethings presentation & entertainment is equally as important as the taste but this case does not apply to myself.

Steamed golden cake coated with ground peanuts, sesame and coconut (黃金不煎糕) ($32 for 4 pcs) This was not a signature dessert at Ming Court but personally, I rated this higher than the Shark Fin Crystal Extravagance. Texture was very similar to one of those Sweet Cakes we eat during Chinese New Year & the extra genius touch was to add the sesame, coconut & the grounded peanuts which only improved the taste of the cake. Unlike the the above dessert, this was sweet which may sound stupid in writing but aren’t all desserts meant to be sweet & I would much rather if desserts as such are sweet & are kept sweet. You would rather have a customer complain about a dessert being too sweet and not too bland. Definitely a very delicious Western infused Chinese dessert!

Before my 2nd visit to Ming Court for a brilliant Sunday lunch, I picked up another brilliant press release from Langham Hotel regarding their festive Chinese New Year puddings which I am also pick up & check out. Just realised, that time of the year is around once again & time really flies. So today, we have 2 types of Chinese New Year Puddings, one is the traditional Turnip Pudding ($138) & the other is a Golden Sesame Chinese Pudding ($128) which is similar to the dessert above, if not the same. Only 500 pcs are produced for each type therefore, starting purchasing your cakes now.

After my experimenting with the cakes, I personally will recommend only one of 2 choices. For a more authentic & traditional approach, I personally highly recommend the Turnip cake by Ming Court which was brilliant & not too overly greasy – a big bonus point. Such cakes we eat during Chinese New Year are never meant to be healthy & definitely helps to contribute on the calories in your body. Taste was mildly flavoured & the flour used in the cake was at the perfect amount meaning that the inner texture was not too dense or too soft, perfect for a good bite. One slight improvement area will be to add more turnips into the cake but the only slight concern from the Chef’s Point of View is that the turnips will go off & rot very quickly therefore these cakes should be cooked & eaten within 7-days of purchase & opening. Best way to enjoy a piece of turnip pudding is to ip your turnip cake into X.O Sauce (a type of chilli sauce served in Chinese restaurants) & to savour the taste with a fine cup of Chinese Tea. It is also equally important to brown the layer on the top of the cake as that gives an extra dimension of slightly burnt flavour & crispyness. Highly Recommended!

All in all, my experiences at Ming Court was plesant & I have extremely happy with the fact that we finally have a good renowned restaurant in Mong Kok that has won the Michelin Star grading proving that these jack-asses from the Michelin Star panel judges are finally understanding the where the good food is & not only focusing in Hotel Restaurant Establishment or your so-called nouveau riche restaurants. My first visit to Ming Court was a very perfect visit whereby ambiance, service & food all matched up the standards & expectations but one can argue that was because I was dining with their PR ladies. However, 2nd visit was as a normal customer didnt quite reach the level of the first visit which was a major shame. Ming Court – consistency is what is required for a successful F&B branch & please keep up the good work as you are doing Chinese Food very proud! I salute you & Chef Tsang Chiu King (Executive Chef of Ming Court).

係旺角行到倦, 男友提議食中菜

walk-in 有位, 好彩
點左花旗蔘煲嚮螺頭湯, 蜜盞火腿及菜苗
個湯超甜, 好好飲
蜜盞火腿有D硬, 而菜苗就一般

今日做個孝順女，帶媽媽嚟依度飲茶
我不嬲都唔鍾意落旺角，但係睇完忽周推介依間酒家，就硬著頭皮點都要帶媽媽嚟食
雖云得兩個人，但係我地都相當"擦"得，分別叫左梅菜叉燒包(一籠3件)，流沙包(一籠3件)，黃沙豬膶腸，魚蓉珍珠苖燒賣(一籠4粒)及東星斑粒煲仔飯

讚：
- 樣樣都好食，特別係流沙包，食得出起沙咸蛋黃，好有質感
- 分量足夠又足料，相對地價錢合理
- 服務周到細心
- 環境清雅，雖然好多人幫襯，亦坐中間位，但係一啲都唔覺嘈

彈：
- 唯一彈嘅係佢開喺旺角囉 (其實唔關佢事，係我個人問題）

雖然唔知幾時再有機會幫襯，但係我會推介大家喺依度飲茶，特別係for 啲鍾意靜嘅人

座位被安排於正中，由於中間位置台數不多
所以招呼周到，waitress服務態度亦十分好
兩公婆共進晚餐，簡簡單單點了3道小菜品嘗
1) 朗豪炸子雞半隻:
皮好脆，雞肉好滑。但最驚喜反而係配菜年耦片，炸得香脆而不膩，非常好食
2)橙花炸豬柳:
炸豬好有咬感，不會炸到死死實實兼無豬味，再配上酸酸的汁十分野味
3)魚滑豆腐煲:
點這個菜因為我喜歡用豆腐送XO醬
最後太飽已叫不落甜品
用supper club埋單有15%off

Background:

To share the enjoyment of 3 colleagues' luck, we pop-in this Michelin 2 star rated chinese rest for dinner.

Car park service is great, so as the counter, but once we step in the private room for the night, I can't said its the worst service I have ever came across but certainly ain't matching with its $$$ (a minimum charge of 5k for a room of 6 ppls)

We ordered the shark fins in four styles, which is great, then came the baked crab shell, which is average (very full as its made of carb meat and cheese). The fish is also good and so does the veg. Then came the problem of the ordering of food-serving as the roast pork fired rice came in before the last main dishes of abalone. In which we are all very full by then. All in all, the food standard is good.

The main issue is the service, with the amount of $$$ we spend, I think the services needed to match with it. The servant are not responsive and have no intention to either show us the way of the toilet and always looking at the watch which seems like asking us to leave...

今日有幸和友人一起前往明閣共享晚膳
店鋪周遭的裝修充滿藝術的氣氛放滿青銅器
但只要經細心一看 便能看出端倪...
就食品而言，大家可觀看相片，基本上和一般酒樓無異
今天比較想說是服務態度
雖然服務員不斷為我們更替碟，沏茶
但作為一間五星級的酒店這些是基本吧
可惜的是，完全不能感覺到半點徵笑由侍應們中流露出來
我不是想埋怨他們，但由此可見，該酒店的(有形的提示)，管理應該還有很大的(進步空間)吧!
而且中菜館的樓層十分...
在下一層的是酒吧
未免怖置有點可笑吧...
ps:好過鴻星...

朗庭是香港酒店數一數二，中菜唐閣也是米芝蓮級數，但他的細佬朗豪，無論服務、管理還有他的中菜廳，卻如此不足！

不知是佢唔好采，定我好采，我只光顧朗豪兩次，兩次都看見其酒店有"狀況"出現，一次於其cafe high tea，從lobby聽到有人講晒廣東粗口破口大鬧，鬧酒店5點也未安排到房，粗口聲響徹雲霄，破壞其他旅客high tea氣氛，此為後話…

第二次光顧更是不幸，在九月某日下午，首先，酒店"竟然"燒fuse，我想這麼大的五星酒店竟然燒fuse停電，已是不尋常，我剛到其明閣而覺不到勁，但既來之則安之，但之後真的有點後悔，此終高溫下進食不太舒適…

但另一樣受壓力是，員工在受壓力有不好的情緒反應，當然員工沒有將壓力發洩在客人身上，但員工互相埋怨、或埋怨公司，這也影響顧客進餐的情緒和氣氛…

更甚的是，餐廳忽視了員工的工作安全，在我們進餐的時候，目擊有員工因送菜時因地面濕滑而滑倒，手部更受傷流血，我們顧客進餐時也於心不忍，有向經理提出意見，經理也有向我們致歉，但卻實的是，進餐的氣氛與情緒被破懷了…

此終這是高級酒店的中菜廳，非一般的酒樓，食客要求不但是食物的質素，還有進餐時的服務、氣氛、舒適…當日在這環境下進餐，食物好壞已經變得次要，好吃與不好吃，也忘了！不過，這喊面不能不給

媽媽生日的大日子又到，今晚亦有公公婆婆在座，而香港做高級粵菜嘅地方愈來愈少，見米芝蓮二星級嘅選擇，而且好評如潮，應該唔會有差池，但事實往往事與願違，究竟呢餐掂唔掂，過唔過到我屋企人嘅口? 都係我近來嘅格言，食過便知龍與鳯。

樓下代客泊車嘅服務非常有禮貌，不失大酒店嘅服範，上到餐廳，知客亦醒目地為我地帶位，呢間位於旺角朗豪酒店中菜部嘅明閣果真地方闊落，首先在出面有一個大廳係供散客食飯之用，而知客帶我地去嘅另外兩個大廰旁邊都仲有好多個貴賓廰，相信要舉行大小型宴會都冇問題。但係高質素嘅服務就在此時結束，跟住坐低就係討論食咩餸，只係睇咗幾分鐘，侍應們就急不及待上前問需唔需要幫我地寫幾個餸，我地話唔需要，雖然醒目地攞多兩個餐牌，只係隔幾分鐘就有另一個侍應嚟問需唔需要點菜，再過一分鐘後相同嘅問題就輪到另一個發問，點解佢地要催客人點菜呢，呢種待客之道我真係從未在第二間酒店餐廳遇過。而且全晚當你需要侍應嘅時候，不單止冇人醒目地在你隔離出現，而且仲要周圍一個侍應都冇，就算有，你舉手超過一分鐘亦唔會有人望到你，唔知佢地係唔夠人手，定係真係咁忙。

至於叫餸方面都唔係順利，首先佢地嘅小食首選 (卥水豬仔腳) 賣哂，唯有改咗做牛展粒，另外原本點嘅湯 (海底椰川貝燉豬展) 又賣哂，改咗螺頭湯，當時只係八點正，究竟佢地真係賣哂定係根本冇預備好足夠材料。

1. 乳豬拼盤 雙拼 $158 - 乳豬嘅皮同肉係分開擺，乳豬皮非常香脆，啲肉係切成條狀的，同一塊塊皮嘅size唔同，欠缺口感；叉燒一睇就知新鮮，白雪雪嘅豬肉，不過唔係半肥瘦，而且表面蜜糖唔夠兼燒得唔夠香，美中不足。

2. 九製陳皮牛展粒 $78 - 因為冇咗招牌豬仔腳至改叫呢款菜，牛展質地唔錯，但除非你獨愛陳皮味道，因為陳皮汁味道非常強烈，再加埋陳皮絲，相信唔係人人可以接受，我地屋企由老中青三代都冇人頂得佢順，唔明白侍應為何向我地推介呢款菜式。

3. 花旗蔘燉螺頭湯 $280/窩 - 雖然落咗花旗蔘，但係一啲都唔會感覺苦味，反而因為加有螺頭，再同瘦肉、雞肉一齊煲，味道鮮甜無比，而且瘦肉仲夾有少少肥肉，湯渣都咁好食，水準之作。

4. 鳯朵咕嚕肉 $128 - 冇多餘嘅汁，酸甜汁味道調較剛好，炸槳亦都算薄，只係豬肉略嫌過瘦，未演繹出咕嚕肉嘅神髓，整體上表現算中上，比出面其他嘅食肆處理得好。

5. 蟹肉北菇扒時蔬 $158 - 莧菜用上湯煮過，但煮得太熟太淋，唔止軟身，而係淋身，毫無口感可言，雖然啖啖蟹肉，又有厚厚嘅冬菇，但係個芡汁則埋得過杰，失色失色。

6. 中式煎牛柳 $138 - 另一款怪味之作，有六塊大而厚的牛柳，肉質韌兼實；茄汁嘅味道非常古怪，不同於一般中式牛柳嘅味道；配料亦覺奇怪，何解不放入洋蔥條呢? 其實簡簡單單用上洋蔥已經好味到不得了，竟然用上唔應該炸嘅蕃茄，就算要用都應該將之烤焗；另一配菜西蘭花只係灼熟，但係加埋個茄汁根本怪味到不能入口。

7. 朗豪炸子雞 $318/隻 - 整隻炸子雞擺放得非常美觀，好有氣勢，雞皮超薄超脆，與肉之間一舊肥膏都冇，肉質亦鮮嫰，但係就唔夠雞味，而且味道亦過啖，好明顯係如果雞肉接近肚嘅位置就夠味啲，如果係厚肉嘅地方，相信係醃唔夠時間，就啖味到帶唔出味道嚟，而且侍應亦忘記將淮鹽上枱，只得豉油，莫名其妙。年耦片炸得香脆，又冇薯片咁膩，值得讚許。

8. 蝦籽鮮菌麒麟斑 $398 - 榮獲2003年度香港旅遊發展局美食之最大賞金獎名菜，算係全晚有水準之作，斑球只係得六件，用油輕輕泡過，魚肉內裡仍保持水份，入口即散，師傅功夫到家；伴碟嘅小唐菜仲要修過啲邊，非常講究；再配上用蝦籽炒鮮什菌，蝦籽味道極度香濃，配合味道淡淡嘅鮮菌，異常絶配，但吃得多會略嫌鹹。

9. 翅晶凝 $68 x 2 - 餐廳招牌甜品，淨睇個名已經夠哂氣勢，估唔到上枱一刻仲勁，每一客有四件，中間還放有一舊鮮芒果，四件甜品先用一個膠嘅器皿裝住，再喺盒底放有乾冰，營造出煙霧彌漫嘅感覺，視覺一流。每一件翅晶凝分成上下兩層，上層有放入真魚翅做成嘅啫喱，感覺特別，竟然比廚師諗到怎樣將魚翅加入甜品裡面；下面有芒果布甸，唔係特別香滑，而且有啲硬添。不竟始終夠哂卓頭同創意無限，仲係一件名符其實嘅富貴甜品。

10. 白飯 - 特別報告事項，平時白飯應該不值一提，但今次就例外，事關南方人主要食糧係"米"，好多人每一餐甚至一定要有飯落肚。今晚嘅白飯出現嚴重問題，依家好多中菜館嘅白飯都好好食，因為現在用嘅白米都好靚，而且餐廳日日都要煮飯，相信係一項熟手技術，偏偏呢餐嘅白飯係煮得過硬，令致每一道餸嘅感覺或多或少比啖飯影響到，算係一個好嚴重嘅技術錯誤。

Comments: 今個生日飯又未至於難吃，但係就只可以用中規中矩嚟形容，毫無驚喜可言，只可以話去一次都無妨，不過好難再有下次。佢仲話係被評為米芝蓮二星級餐廳，可以嘅話，我至少要摘去一粒星。

aug 19, 09,7人來dinner,叫咗 :

1) 5香燒腩肉 (hk$78)
-本來想叫豬腳仔,不過賣晒
-肥膏比例多咗d,所以入口油膩咗少少

2) 芝士釀焗蟹蓋 x 3 (@hk$78)
-好多蟹肉,有少鮮味
-也不錯

3) 橙花炸豬柳 (hk$128)
-豬柳經炸過但未夠脆挺
-個橙汁有好濃烈嘅橙香甜蜜味

4) 炸子雞 - 1/2隻 (hk$158)
-炸子雞嘅皮好薄好脆,1d都唔多油
-雞肉嫩滑,不過無嘜雞味
-個炸蓮藕好似炸薯片咁又薄又脆

5) 魚滑豆腐煲 (hk$118)
-豆腐上嘅魚滑少咗d
-味道只喺正常

6) 梅菜芯蒸茄子 (hk$118)
-可以

7) 菊花蜜餞火腿 (hk$242)
-個汁夠晒香甜蜜味
-略嫌火腿未夠鬆化
-蓮子都未夠鬆化

8) 海蝦炒蛋白 (hk$178)
-友人話佢嘅蝦炸得好脆,仲有膏添
-但略嫌蛋白炒得未夠滑

9) 欖菜班薑蛋炒飯 (hk$198)
-呢個飯炒得好乾爽同香
-石班肉亦油泡/炒得有鑊氣

10) 翅晶凝 x 2 (@hk$68)
-上枱時賣相最有氣勢,有騰雲駕霧feel
-初時以為中間嘅件塌咗............大為緊張,失禮晒,hahaha
-上1/2層喺有翅嘅啫喱.........都食到魚翅嘅彈口
-下1/2層喺芒果布甸,但友人就略嫌甜咗d,我就當然無問題啦

* 祝願友人遲d生個肥肥白白又精靈嘅bb~~~~母子健康

* 因為佢好似貴為米芝蓮推介級食肆,所以對佢亦有點期望..........雖然無1樣嘢難食.........但為我帶來驚喜........不過佢哋服務也很好

難得女友得閒可以一齊飲茶,原本打算食餐好嘅, 點知...

當日叫的點心有:

香煎九菜餃...味道唔錯都幾香口!
燒賣...失敗之作因為d蝦有腸! 而且d腸仲有沙添!!
蝦腸...失敗之作因為d蝦有腸! 而且d腸仲有沙添!!
瑤柱莧菜餃...都幾多菜只係皮厚了少少!

唉~想係好失望, 估唔到酒店水準都係不外如是, 攪到女友勁失望!

難得星期日女友得閒同我飲茶,一心諗住去間高級d既餐廳一定無衰, 唉~點知...

之前其實都有去過明閤食, 而且感到滿意的, 點知今次真係太失望了!

由於呢間餐廳點心選擇性並不多, 所以我們叫咗的點心都有蝦做材料,點心包括:

燒賣
蝦腸
鮮蝦九菜餅
瑤柱莧菜餃

由於蝦腸同埋燒賣都有完隻大蝦, 女友一食之下就面色一沈,小弟都心知不妙! 一問之下原來全部蝦的腸都沒有挑過, 明顯地有一條黑色的腸係每隻蝦中間,而且女友仲話條腸有沙添, 食到佢滿口都係沙!! 真係豈有此理呀,咁嘅酒店餐廳水準簡直無可能接受喎!!

於是我立即找個侍應通知佢有關情況啦, 個侍應就即時同我取消上述2個點心攞番入廚房。但係當佢由廚房出來時, 竟然講...大廚話d蝦頭尾一定會有剩餘的腸無法挑走o家喎! 吓~我同女友當場一呆,呢d究竟係咩理論呀,明明自己有錯不單只唔認仲要死撐?! 心諗...平時阿媽都有教點挑蝦腸啦,話哂都係酒店嘅大廚竟然講d咁荒謬嘅說話真係...唉~真係令人太失望了!

接著,侍應就問我想改過d咩order可以再幫我落單, 一睇個餐牌...大部分點心都有蝦嘅! 而且,女友真係好喜歡食燒賣,結果打算俾多一次機會個大廚叫多一籠燒賣! 點知轉頭個侍應天係廚房出番o黎, 然後話都唔咁保證d蝦無腸喎, 咁我即時就好醒咁問個侍應燒賣上的蝦可否轉帶子呀? 個侍應問完大廚之後回覆話...可以轉不過要加$20, 吓~一籠4件點心只係$38而家要加多$20蚊,唔係掛!! 最後, 都係照原裝燒賣博一博...唉~結果都係有腸!! 一d改善都無仲攪到女友勁失望囉!

一行十人, 補祝細佬生日

灌湯餃$58 - 湯好鮮, 千奇唔好落醋毀掉個湯!! 食個餃時, 完全無肉碎飛出O黎或浮面O羅, 魚翅都有得咬O下O架, 唔錯!
蝦餃$35 - 好多蝦, 值得品嘗
莧菜餃$35 - 我無試, 但佢地話正
鳳爪排骨$38 - 蒸得滑一滑, 有fans 叫encore o架
流沙包$35 - 熱勒勒, 溜出O黎O架, MUST TRY
燒賣$38 - 蝦仲多過豬肉
XO醬炒腸粉$35 - 未黎到都已經聞到XO醬炒完既香味, 一定熱食
鮮蝦荷葉飯$128 - 飯炒得好乾身, JUST RIGHT

小籠包$35, 牛肉球$35, 叉燒腸粉$45, 珍珠雞$35 = 普通, 可以唔試

黃橋燒餅$35 - NO GOOD 唔叫都得

楊洲窩伊麵$148 - 多料但食後好口乾 = 味精 味精

茶計$16 一位

環境舒適 服務唔差 駕車可直接拍酒店 - $300 free 2 hr / $600 free 3 hr / $1200 free 4 hr

自從昨天萬豪閣試食失敗後，心裏一直耿耿於懷，好想向長者阿媽作出補償。剛好今天要和她去佐敦道看醫生作定期維修，便相約於旺角朗豪酒店六樓的明閣中菜餐廳午膳。訂檯時，女職員暗示午市客多，想我早點在十一時到達。當我表示我最早只能在十一時半到達時，她便要求我在一時前還檯，並解釋說因為當天有人包場。

餐廳地方不太大。在餐廳的中央，離入口處不遠是一個圓形的亭子狀偏廳，圓亭的周圍以古董架和透明玻璃作分隔屏風，架上放滿了仿古古董，配以餐廳紅黑色的背景，古風中帶有現代感。我們被安排坐到這個圓亭內。但坐下不久，已覺得有點焗和熱。

這裏的普通茗茶每位要收$16，但一分錢一分貨，泡了幾遍後的水仙確是喝到有淡淡的幽香。Menu上更有多款特選(每人$40)至特級(每人$60)的貴價茶葉可供選擇。點心方面，除了有散叫點心外，亦有一個每人$188 + 10% 的點心套餐 (其中包括：點心併盆、老火湯、小菜一款、炒飯和甜品)。是日，我們散叫了以下的多款點心：

筍尖鮮蝦餃($38) – 這裏的獨有特色是：一籠四只蝦餃會送一粒迷你蝦餃在中央作為點綴，賣相別緻吸引。蝦餃的皮和餡都做得好。皮不易爛，蝦肉亦鮮甜彈牙，吃得出有筍絲和些少湯汁在內，味道鮮美。表裏一致，連長者阿媽都話好。

XO醬鳳爪排骨($38) – XO醬的乾瑤柱絲並不太硬，咀嚼起來，越吃越鮮味；味道亦不會太鹹或太辣，連怕辣的長者阿媽都覺得佢好惹味。排骨醃得非常入味，選料亦不過肥，但蒸出來卻又非常嫩滑。這是我的好味+惹味之選。

明閣流沙包($35) – 這是這裏出名的招牌流沙包，一籠小小的三只。用手拿起來時，覺得皮沒有其麼彈性，亦不是燙手的。一把包子破開，內裏的餡汁便流出來，但卻沒有冒煙的蒸氣，吃起來亦不太燙嘴。這流沙餡亦實在太稀太「水」了；不但不夠杰身，連味道都稀得有點像開稀奶黃，吃不出鹹蛋黃的鹹香，只覺是幼滑的甜糊，雖不至於過甜，但你不會吃到一粒粒的濃香鹹蛋黃顆粒或那像起沙的感覺。包的外皮雖然不厚，但卻嫌結實，完全沒有新鮮蒸包的鬆軟感覺。我覺得這是翻蒸的行貨，這種做法的流沙包我倆實在不懂欣賞。

特色心點選了兩款:

欖菜龍利柳腸粉($45) – 看見前人的食評對此頗為欣賞，但不知是否當日大廚水準未能發揮，我倆都覺得這腸粉完全不合格。一碟三條的腸粉，賣相有點奇怪。臃臃腫腫的外型，size比平常的粗壯，挾開後一看，粉皮很厚，層數亦好像多了點。味道方面，先說欖菜，由於切得碎，放得少，味道又淡，吃不出這欖菜味的特色。龍利魚肉粒雖然沒有腥味，但由於魚肉本身亦沒有鮮味，處理時又醃味不夠，和腸粉皮包在一起時，兩者便都淡而無味，吃不出亦分不大出兩者的味道。腸粉皮更在普通水準之下，似乎做得過厚過濕，有些部位更覺得太糊了。咀嚼時像在吃米糕，吃得出有米漿味，但沒有正常腸粉的柔韌和爽滑。這碟東西真是非常飽肚！！

檸汁叉燒酥($35) – 以前曾在又一城的八月花飲茶時吃過類似的點心，那種濃烈的清新檸香，到今天仍印象難忘。但在這裏卻吃不到那種味道。完完全全是正常的叉燒酥look和味道，檸汁味和檸香跑到那裏去了？？

黃油蟹粉鮮蝦春卷($48三條) –我故意不要那個普通點心類別的蒜香炸舂卷($38四條)，而選了這個較貴的廚師推介點心，貪其有特色和保証，但這是錯的！春卷是夠熱的，但這春脆皮本身真的是很薄，捲的時候亦捲得層數不多，皮雖然炸得夠脆，但因為捲得不夠厚，故此吃起來時，薄薄的皮一咬即散，只能吃到蝦肉，不像普通春卷般有咬口。春卷中雖然看到有一兩點黃色的蟹粉(？)，但吃起來時，卻完全吃不到蟹粉的鮮味或味道。Why…？(是否蟹粉下得不夠多？)

看來，這裏的點心越是有「特色」或「推介」就越是名實不符，做出來的點心就算有齊點心名稱內的材料，但卻做不出那種「特色」的味道。雖未至於全部難食的程度，但已令我和長者阿媽都有被誤導的感覺，未能盡興而歸。真想叫大廚再試真Ｄ味道，同Ｄ點心改個名實相符的名稱，唔好因為點心內含有某特色材料而同佢大做「特色」「推介」。平實的材料，如普通的鳳爪、排骨，一樣是可以做成出色的點心的。最重要的是製成品的味道是否上佳，而不是材料是否夠「特色」吸引人。

一點鐘埋單還檯時，附近檯的茶客仍在慢條斯理，根本不覺有人包場。看來這是這裏的「特色」booking制度，訂位時需要客人限時還檯。再加上個別侍應那欠缺熱誠的待客態度。我和長者阿媽都覺得唔可能會有下次。

Tips : 當日做恆生咭推廣，有九折，無咁傷。

今次我要講既唔係食物質素,而係服務態度,講真當日我地成班朋友都幾唔高興,因為一來係慶祝朋友生日,二來呢間既收費唔算係平個種,都唔明點可以比D咁既態度比我地

其實公平D講,個度只係有一位STAFF係咁差,其他既STAFF講真都幾OK,但係佢係差到令到我地唔會再幫襯呢間野,咁野食方面都算不過不失,唔係話好到要再返轉頭,但係都唔算差

話說我地係上個月27來既,我地一行七人訂左枱食飯,當我地睇完個MENU想ORDER野,咁叫左位WAITER過來,(後來睇返佢個名牌,佢叫WING-記得,係男人來既).一開始佢已經一句得過來"你地叫得野食啦嘛?"(態度當然唔係友善個隻啦~~).因為有人想食花膠,咁我地ORDER既時候,話同佢講想要花膠啦,點知我地睇漏左,唔知係逐隻計,我地以為佢係一碟計,佢又好唔客氣咁講 :"下面已經寫左,你地睇清楚未?"

來來回回都有幾次係咁,我地真係O左嘴,就算我地點得幾甩漏,你都唔係咁既態度對我地掛?呢度話哂都係五星級酒店喎,又唔係茶餐廳,你估我地$10叫碗麵?咁既態度?

激氣野未完,我地大約食左三個鐘左右,佢一直不停用D好唔高興既眼光望我地,開始我地以為會唔會係我地大嘈啦,畢竟我地都有七個人,又有講有笑咁,難免會大聲D,但係發覺其他枱都有嘈過我地既情況,不過就無比佢睥到

開頭我地都無理佢,但係佢睥我地既次數真係幾多,而且仲係睥一段時間,唔係睥一眼.

當晚我地發覺有幾枱係外國人,而佢既態度係可以完全唔同,企係人地枱同人地有講有笑咁傾偈,,但係佢只會係對外國人先係咁,對我地中國人就唔係囉(如果佢早幾十年出世的話,佢絕對可以做一個好成功既漢奸,可惜佢生不逢時)

佢同D外國人傾傾下,又會望返過來睥下我地,因為我既視線就係同佢對望,我發覺佢係咁睥住我地,我咪每次佢望過來,都會同佢對望,睇下佢究竟望乜?佢知道我會望住佢之後,佢就唔多敢再望我地

講真,成間餐廳真係得呢位先生係咁,不過我地都一定唔會再幫襯,無謂貼錢買難受.同埋如果佢咁唔鍾意華人的話,不如擺個牌係門口,寫住"華人與狗,不得內進"咁我地咪唔會去錯地方囉!!

芝士釀焗蟹蓋 $78: really many crabmeat inside the shell. the cheese and crabmeat was perfect matched. tasted good. adequate to be shared by two people

香蜜橙花炸豬柳 $128: the pork was very tender. the orange sauce tasted good. very good for summer. the portion was too large for two people.

蝦籽鮮菌素千層 $118: 素千層 is liked deep fried tofu sheet (many pieces of tofu sheet in cube shape). there are many 蝦籽 and mushrooms. delicious!

Almond sweet soup with bird nest $78: we didn't expect to have many bird nest with this price. however, there were many "bird nest" like things in the sweet soup. i am not sure they are real or not. it tastes good anyway.

$10 rice and $16 tea per person.

10% off with DBS credit card.

overall, all food are delicious and quite large. the environemtn and service is good. good for money.