2 位去食下貴野，坐得寛趟係意料中事。個 view 正，服務唔錯。叫左水晶蝦球, 蛋蒸蟹鉗(正確名忘了)，露筍帶子。蝦球近乎完美！甜、看、滑！好野！蟹鉗淡了一點，但食得出係新鮮野；帶子幾甜，但露筍重正。

配理支白酒，唔錯嘅一餐。只係份量偏少，不過去得就預左了。

I had very high hopes for the dimsum at this place since it was quite hard to book. Alas, it was not to be. Perhaps the first clue is that although they were apparently always fully booked, the restaurant was 1/4 empty at 1:20pm...

Food: I'm surprised that a restaurant of this calibre can screw up the basics so badly! Maybe this place really is for fine dining only. But if that's the case, then they made a big mistake allowing basic dimsums to tarnish their rep.

Prawn spring rolls - Let's start with the positive - this was the only dish that I liked. No points for creativity, but it was chock full of bouncy shrimps. B

Har Gau - This was ok in flavour, and the skin was fine, but the shrimps were not as bouncy as the ones in the spring rolls and there was a lot of water inside the dumpling. B-

Pea Shoot Dumpling (dau miu gau) - I was really looking forward to this one and had hoped it would turn out like the one at Shanghai Garden in Hutchison House. These were generous in size and had ok texture, but had no flavour whatsoever. So bland! C+

Ham and onion pastries (Wong Kiu Siu Beng) - these were ok, but tasted pretty doughy. None of the fragrance expected from this dish eventuated. Significantly better option at East Ocean (especially the Wan Chai branch) C+

Chicken buns - these were cited to have mushrooms - where were the mushrooms? I was expecting nice niblets of shitake mushroom inside a lot more chicken filling than what was actually there. C

Tricolour Harm Sui Gok - This dumpling couldn't make up its mind between sweet and salty and ended up tasting like a floury mess. It apparently had foie gras in the filling, but I just didn't really taste it. I think I just don't like harm sui gok in general, so I will give this one a handicap of half a grade. C

Pricing:
For food that was slightly worse than your very average dimsum place (like Star Seafood or Maxims palace), the prices were more than slightly above average. Most of the dimsum ranged between $42-60. That would be acceptable if they were good, or even just average, but unfortunately they were neither.

Service: Nothing wrong with service. Rather nice chap came after me with an envelope which I'd left behind.

Ambience: Nothing special apart from the view. It felt a little bit bare.

好食就好食, 不過就有點問題, 原本訂菜時叫了十頭鮑魚, 但是上枱時就好細隻, 大約三十頭左右,
咁問伙記, 部長, 他們說是以一個罐頭計, 則是一個罐頭有十隻鮑魚咁計, 哇,
千七蚊一個人, 俾罐頭鮑都要同我們說說吧, 還要罐頭鮑都那麼細隻, 之後我們留剩一隻在枱上。
他們說是那個跟我們說菜單的小姐是新來的,有點弄錯, 之後送甜品, 送一大碟菜, 不收 10%加一。

他們的乳豬很好, 皮很鬆化, 好像以前中環京華一樣。 蝦球亦很爽口彈牙, 很有蝦味。 那個蟹蚶蛋白翅
亦真材實料, 蚶有鮮味, 翅亦份量十足。 比法國菜細細舊好很多。

鵝肝醬煎釀虎爪菇，焗後的鵝醬肝醬更濃更香，咇在爽口的虎爪菇上，十分邪惡；還好之後有一道羅漢鳳眼餃消膩，瑜耳、露筍再配搭幾款清新的野菌，切功細膩口感特別爽脆，而各款材料亦以上湯處理過，食味不遜葷菜，我很喜歡。

Had a reservation for this Michelin 1-star Cantonese-style restaurant at the IFC.

Upon arrival, we were immediately presented our table facing the harbor. The restaurant is spectacular in terms of service and environment, definitely well deserving of a Michelin star.

Started off with the Pineapple BBQ Pork bun which was fresh, light and flavourful.

Moved on to the beef tenderloin with goose liver and this was a tasty and unique way of cooking goose liver.

The shrimp dumpling was very fresh with the skin being very thin

The BBQ pork was very tender, soft and flavourful, definitely a good pick.

Portions were on the smaller side and pricing was on the higher side, typical of a Michelin-starred restaurant.

IFC 的「國金軒」已吃過好幾轉，無可否認，它是中環人士商務午餐的不二之選，話哂是米芝蓮星級人馬，服務也不失禮。平心而論，中環「國金軒」點心的味道時好、時一般，之前吃過是淡得過份，也試過狀態回勇，波幅勁過「恆生指數」。是日有外籍人士在場，放棄了魚翅套餐，點了個人均 $298+10% 的商務餐。

「廚師精選點心 」「芝士撻」的味道令人頗有驚喜，香香酥酥夠惹味，以點心來說是頗有心思。

「蘋果雪梨煲唐排」初秋的乾燥天氣，對我們一等 dry 人來說是 dry 上加 dry。。。 以真材實料煲成的老火湯，滋潤沒味精，味道其本上是無得輸的。

「西蘭花炒雞柳貴妃蚝」雞柳沒有雪藏味，西蘭花也爽脆嫩綠，算不錯吃。

「菠蘿咕嚕肉」由於有外籍朋友在場，特意點了「Sweet and Sour Pork」來讓他比較一下與外國唐人街出品的分別，當然是我們本土出品大熱勝出啦！皮脆熱辣兼掛滿味道合意的甜酸汁，這道是「where 哩骨」的。

「上湯浸娃娃菜」這道賣相是出奇地差，味道同樣也沒有好，調味相當淡。

「清蒸游水石斑」新鮮海斑的肉質是最嫩滑盛放的時候，蒸得剛剛熟，鮮味的蒸魚豉油也加了不少分。

「金菇炒鴛鴦米」不好吃！粉絲米粉配金菇，味很淡，全也不是本人的心頭好，以飯麵類來說是一項頗差的選擇。

最後上廚師精選甜點「迷你菠蘿包 / 南棗糕」，菠蘿包內有真菠蘿肉，叫做有點驚喜。總結今次的體驗是好壞參半，比上次來又有點退步了。

今年吃過的月餅之中，國金軒的包裝也算是數一數二。仿皮的小盒子，中間是金色的國金軒名牌，瑰麗堂皇，送禮一定夠晒大方。

這盒是雙黃蓮蓉月，一盒四件，獨立包裝，傳統Size，以圓形的小兜兜盛著，有別於坊間的四方形兜，雖不會增升味道，但設計是時尚的。月餅皮薄，不會太實，白蓮蓉香甜軟滑，蛋黃油水足，幾好味。

在晚上吃過不太滿意的晚餐之後，來一點甜，是很好的補償。

今年還吃了不少其他品牌的月餅，另文再談。

七月中旬‧晴

對於IFC國金軒真的毫不陌生，曾在這裡的樓上工作十多年，一個月總有一、兩天在這裡吃飯，但近兩年已沒回來過這裡了。

今天再回來出席試菜局，這裡一切依舊。點心仍然有水準，小菜也有特色及美味，絕對比同在IFC的另一間一星中菜店高。一味桂花糖脆鱔球真的做到外脆而香甜，肉質爽而不帶泥腥味，非常的有水準。這是不易做的一味，上一次吃到同樣高水準的，已是在新同樂了。

下了一星期的雨，週末終於見到陽光，在風和日麗的日子，與好友來到這裡喝午茶吃點心。上一次來已經是三四年前，那時候公司在這裡辦活動，我還記得那天同樣是陽光燦爛的日子，雖然中環不斷有建設工程，可是遠望藍天映襯下的尖沙咀維港景色依然漂亮。

周日的午茶時段，客人不算多，侍應帶領我到達預先訂了的窗旁位置。主廳的樓底很高，吊著巨型的燈飾，檯與檯之間有足夠的空間，感覺舒適。先看看餐牌，點心類的款式雖然不算很多，可是有不少都是特色創作點心，在侍應的細心介紹下，我們點了好幾款廚師推介點心，以下的點心都是點了四人份的價錢。明太子鮭魚芝士酥($64)。芝士酥小巧精美，上檯時還是熱辣辣的。酥皮鬆化有層次，帶有牛油香，裡面的三文魚餡味道剛好，只是明太子的部份沒能吃得出來。蜜餞叉燒皇($160)。叉燒偏瘦，肥肉不多，不過肉質鬆化，肉味濃郁，下面鋪了蜜餞黃豆，軟綿綿又甜甜的，好好吃。芥末子母蝦餃($80)。一客一顆，用一個銀色的小蒸籠盛著。打開蓋子，裡面有一大一小蝦餃，上面一顆如姆指頭般大的是芥末餃，裡面包著的其實是特別調製過的黃芥末，賣相很有精緻。一口氣把大小餃都送進嘴裡，芥末的味道慢慢滲出來，有點辣但不算太搶鼻，蝦肉非常鮮甜爽口。百花響鈴腸粉($48)。其實這種炸腸吃過不少，不過裡面包響鈴還是第一次吃到。一口咬下去，響鈴相當酥脆，感覺就像在吃千層酥一樣，蝦膠又夠彈牙，我覺得比平常那種包著網紙春卷的更好吃。三色咸水角($52)。咸水角圓碌碌的，像炸小煎堆，淺啡色是原味，綠色是加了菜汁和綠菜做成，而橙色則是紅蘿蔔汁。曾經吃過不少加入天然食材顏色去做的皮，但這裡做 的味道特別突出，尤其是橙色的紅蘿蔔味，另外外層炸得香脆不特已，厚薄適中，香甜軟糯。三款之中我最喜歡吃綠色的，裡面是牛肝菌，菇菌香在口中久久不散；橙色裡面的鵝肝餡也不俗。生煎和牛包($132)。雖然和牛包煎過，外層呈金黃色，但吃的時候又沒有嚐到煎過的效果，外層不夠脆，不夠香口。裡面的牛肉餡料吃得出是質素好的牛肉，肉質嫰滑，可以整體不算很特別。桂花糖脆鱔球($350)。上桌時已經感到脆鱔散發出的桂花香甜味，新鮮熱辣的炸脆鱔配搭著嬌艷欲滴的琥珀色桂花糖汁，賣相已經十分吸引。脆鱔很肥美，油分豐腴，沒有丁點泥味，外層炸得夠香脆，難怪是招牌菜。黑椒豬頸肉跪麵($180)。同行友人特別喜歡吃炸物，所以澱粉質類我們也點了一個炸麵。一個個方形的炸麵整齊的排列著，伴吃的是黑椒醬汁豬頸肉，侍應待我們拍照後細心的為我們分 成四份。炸麵有點像糖醋麵的吃法，淋上黑椒醬汁，麵餅仍然保留一定的脆度，中間的部份則是彈牙的麵條。黑椒汁濃稠度剛剛好，惹味微辣，豬頸肉也不錯。炸薄荷芝麻球。我發覺這裡的糯米皮炸物做得特別好，煙靭甜軟，炸得夠乾身，不會太油膩，糯米皮帶有少許薄荷葉的味道，中間的芝麻蓉磨得未算很幼滑，但芝麻味濃。

兩個小時的悠閒午餐，吃著笑著就過了。整體服務恰到好處，不會殷勤得讓你感到有壓迫感，但適時會出現。價錢雖然不便宜，可是食物相當有質素，而且加入一些創新元素，好吃又好看，最後當然還要謝過友人請客呢。

一次商務午宴，我有幸品嘗米芝蓮一星 - 國金軒的出品。

幾款冷盤前菜都十分讚：黑松露菌凍帶子、話梅肘子、陳醋木耳等等，五味紛陳，富層次，令人開胃

點心十分精緻：樹葉形的和牛包、蘆薈餃(有爽口的蟲草花)、響鈴腸粉...我見點心款式尚多而新穎...

還有這裡的叉燒超讚，又林又軟；又甜又香。

我推薦午市飲茶時段到此品嘗出色點心，亦為化算。

由於跟上級和客戶共膳，我不能盡情在場拍照，恕未能提交豐富相片。。。