Less than a week after coming for lunch for the first time, we are back this time celebrating a friend's birthday. The 4 of us make an effort to celebrate each others' birthdays every year.

Birthday girl called the shot as to what to order. We tried.

Seafood parcels didn't have much seafood, more of either potato or yam, only one shrimp in the middle and not much taste at all. Pretty to look at only
Deep fried chicken was nice but not unlike what you can find in most good Cantonese restaurants
Salted egg yolk prawns were nice and we only ordered 2 as 2 friends didn't want to eat prawns. They were $120 each, a bit expensive for what it is. It's not as big as it looks in the photo.
Kai lan fried with salted fish was fine
Chuk San braised with bean curd was nice. The bean curd a nice texture and the chuk san didn't have the soil taste Chuk San can sometimes have
Rice in Lotus leaf was the dish that everyone thought was good. Not oily and smelt nicely of the leaf, some crab meat and dried conpoy on top.
Fried turnip cake, fruits and sweet almond soup with egg white was on the house, very generous of them. The fruits were sweet. I don't like egg white in almond soups, so didn't have it and I don't like signature turnip cake. I guess everyone has their favourite type of turnip cake. I don't like this sticky and wet one.

As usualy, we had a good time and birthday girl appreciated the cake I made her.

As my buddy from Singapore was in town, I took 2 half days off to frolick with her in town.

She suggested coming to this restaurant as it was just awarded 2 Michelin stars and is owned by a Singaporean who raves about the food. As it's a big deal, I booked the table for 2 two weeks in advance but still only got the table by the door.

My buddy says chicken wings stuffed with bird's nest and deep fried crab claws were recommended but she wanted to try the dim sum. My buddy is a princess turned queen and what she says goes, so we ordered the following

Turnip cake. Maybe my anticipation was too high, I didn't like it. It tasted gluey and the appearance was grey and not pretty. Our family has been making turnip cakes forever and I didn't like this version.

Long thin spring rolls. These were narrow and long and cut into sections. They were easier to eat than the normal ones as you can put the whole thing into your mouth and no crispy bits fall out. This was the only dim sum that was a bit different. However, some pieces were a bit darker than others, fried for different lengths of time.

Prawn Dumpling- Ha Kau. These were the big varieties so 'in' in the 90s. There were 3 and they were good, as far as big ones go. The skin was thin and not sticky and they tasted fresh. I now prefer the normal sized ones as I do not like one big prawn inside the dumplings. .

Fried kai lan was next. This was the best dish. It wasn't overdone, presented nicely and was not oily, nor did it have mushed up garlic stuck onto the vegetables. The Kai Lan were good quality too. Our favourite dish

Our last dish was Fried crab meat rice vermicelli. We both love crab dishes and so I looked forward to this dish most. It turned out to be a little tasteless, not enough saltiness and the crab meat, though from fresh crabs were not sweet. However, it wasn't oily and so it was OK.

It was a nice lunch, more so because of the company than the wonderful food. It was definitely above normal standard but not among the best dim sum I have had in town.
I look forward to going for dinner here tomorrow as we may be trying more of their signature dishes.

20多年前已在其它地方試過啊富的厨兿, 從來無失手. 就算是一般家庭菜, 都是無得彈. 後來自己离開了香港一段时間, 回來时, 啊富已不在那裡. 到最近在電視上得知啊富去了名人坊,就二话不説, 一抽到时間,就去訂位....
我们四個人, 叫了花紹焗雞($300)、3X百花釀蟹鉗($180@)、杏汁燉白肺($680)、o者o者生菜煲、生燜龍躉翅($280)還有两罐啤酒
頭盘先送了我们6件蘿白糕-->無味,
再來杏汁燉白肺湯-->okay 啦,不是太特别, 如果以这個價钱-->不值.
百花釀蟹鉗3只, 每只有拳頭般大, 以$180一只來計, 蟹肉應該份量多一點,味鲜一點...
再來花紹焗雞, 味道太淡, 雞的肉質太LUM, 滑是夠滑了, 没有o趙頭...
o者o者生菜煲來第一次, 淡到離譜. 叫得这個菜, 不會是这様吧! 叫他们再做一個出來, 味道是好了, 但又OVERDONE.
埋單$2,400, 多謝嗮! FILE DELETED..

今日去左試新茶樓, 因為媽咪的朋友話幾好味, 所以來了, 一入感覺好細,得8-9張台, 服務都幾好, 叫左d普通點心, 無特色點心叫,

蟹肉抄米粉幾好味,可惜太多怱,食完個口好大陣味!!!
流沙包無味好油唔太得無甜味得吉士粉味
蝦餃好大隻
燒賣普通
叉燒包:我無食
春卷 和 鮑魚咸水角:好熱唔錯
九菜蝦餃普通
5個人食左 $519元

I love Cantonese food but most of the time, where the food is great, the restaurants have very closely packed tables and are very noisy and waiters tend to be snappier.

Celebrity Cuisine is one of my favorite traditional Cantonese restaurants for its high quality ingredients, discrete decibel levels and consistently well-executed traditional dishes. I have been to this restaurant about 6-7 times and quality has been very high throughout. (I apologize for not taking pictures of the food. Cos when the food comes, I do want to get straight to it with my chopsticks instead of whipping out my camera )

Few recommended dishes:

Radish cake (萝卜糕）: Panfried outside, very soft inside with large visible shreds of radish and cubed sized chinese sausage.

Spinach/Fishball congee (菠菜鲮鱼球粥）: Great balanced flavor with sumptious fishballs and delicate fish stock slightly flavored with ginger

Chinese wine chicken (花雕鸡）: Everytime this dish is presented, most of the other tables would turn around and look at what you are eating because the steamy fragrance of the dish rises up and fills the room with this aromatic smell of the Chinese wine. The chicken is extremely tender and flavorful. White meat is tender and the dark meat is richly flavored. And this sauce goes so well with white rice this dish takes 45 minutes to make, so pre-order if you don't want to wait.

Pipa Tofu (琵琶豆腐）： This is one of the best dishes in this restaurant and one of the best Pipa Tofu I've ever had. The Tofu is extremely soft and almost creamy inside with bits of minced pork (I think) and the outside is deep fried crispy but not a bit oily. With salt and vinegar, simply divine. I can eat a few at one go!!

Other dishes like fried beef noodles, fried rice etc are also good but the above are the star dishes in my opinion. Goose stew is also tasty but can be a little tough for the breast meat and a little too bony for people who like easy food (although the sauce is divine too).

Desserts are generally good as well. I like the almond tea and the bird's nest. Sweet potato soup is also very good.

Service is generally polite and efficient. Definitely recommended..Try it and write me back. Enjoy!

昨晚去了名人坊,好味有
1).荷葉飯~飯香不太稔,QQ有嚼頭,蝦鮮蟹肉甜,火鴨粒刀章仔細,
2).上湯豆苗~豆苗嫩,但油膩了一點
3).炸蟹箝~蝦膠份量極多,蟹箝肉相比下少了一點,但味鮮(下次可會試蒸蟹箝,看看蟹箝大小)
4).咕嚕肉~甜酸適中,肉質本佳,但因火候問題,肉身小了一點脆口,

普通有
1).燒牛肉~味道好,但牛肉較"諧"(即不嫩),醮日本芥辣及豉油,味道不錯,(若以新鮮芥辣相信會更好)
2).蘿蔔榚(送)~煎得香.但蘿蔔絲比較少(以個人要求而言,但已經比一般多),粉質較"削"

失望有
1). 鮑汁遼參~鮑汁味未燴入遼參

服務~工作人員足夠,態度良好,惟是主管十分緊張,常見到他十分肉緊提醒其他同事注意事項(但聲音不大)

環境~地方問題,只有六張枱,但座位寬闊

I got together last night with one of my winetasting groups, which consists of staff from a local wine shop as well as some of customers. This was our first gathering of the new year, and the organizer put together a great menu at Celebrity Cuisine (名人坊) at Hotel Lan Kwai Fong. There was a ton of food and an abundance of wine, so it made for a really good evening.

The menu:
Appetizers including pan-fried turnip cake (煎蘿蔔糕), deep-fried egg tofu (炸玉子豆腐) and sauteed string beans (乾扁四季豆). The turnip cake was excellent, especially with a bit of the XO sauce from the restaurant. The others were OK.

The snake soup (蛇羹) was pretty well done, looking a bit darker than the ones I've had in recent memory. I refrained from putting too much white chrysanthemem petals and shredded lemon leaves into the soup.

Vegetarian roll (羅漢上素卷) - the wrapped tofu skin and vegetables was a nice palate cleanser after the soup.

Chicken wings stuffed with birds nest (燕窩釀鳳亦) - very well done. The wings were air-dried before being deep-fried, and the skin was so light and crispy.

Crab-in-a-box (大良鮮蟹盒, pardon the poor English translation) - the chunk of crab roe is deep-fried inside a shell made from batter. Kinda interesting.

Giant grouper steamed in bamboo basket (籠仔蒸龍躉) - not a big fan of this dish. The skin of the grouper is very thick with lots of gelatin fat, which gets sticky after being steamed. I would have preferred the skin to be fried. The chilli pepper here provided the spice to this dish.

Prawns stir-fried with XO sauce (XO醬炒蝦仁) - anything done with XO sauce from this place is bound to be good...

Braised abalone and goose web (鮑魚炆鵝掌) - the abalone was small but decent, and the goose web as nice and soft.

Choy sum in broth (上湯浸菜心) - very nice and tender, cooked with the broth of the abalone.

Stuffed duck (福祿百寳鴨) - did not touch much of this dish, as my plate had almost no duck and was all about the stuffing, which was mostly taro .

Chinese-style beef steak (燒汁牛肉件) - the usual pan-fried medallions of beef with lots of onions. Not bad.

Roast pigeon (烤乳鴿) - very nicely done, and a perfect match for the Pinot Noir...

Shrimp and ham fried rice (鮮蝦雲腿炒飯) - really good fried rice with a lot of wok hei (鍋氣). The preserved ham from Yunnan really made the dish.

Almond cream with egg whites (生磨蛋白杏仁茶) - this is such a good almond cream, and the addition of egg whites always take this to the next level. Great way to finish the meal together with the fruits.