City is dying! 今天於銅鑼灣農圃，受到了畢生難忘的對侍，我錯在著得爛身爛勢，剛踏入去知客小姐已命我一小時十五分鐘內要離場，跟著我每食完一碟東西則收碟，其中我曾嘗，夾起一條腸粉途中，即突然有手伸出來收碟，嚇得我將腸粉跌落枱。

他們每奉上一味食物，其介紹口吻，都聽似小心食物熱，但最好吃快點。

到我吃完所點的食物後，待應們也賴得問我，立即來個堅壁清野，將所有食具收得一乾二淨，比茶餐廳更有效率。

最後向部長反映意見，她有點事不關己似的，敷衍地說了句對不起，跟著便行隔離政策。

最後我反省了，下一次應該穿好點、派利是、點多些貴東西才能入場啊，我真是一個不稱職的食客！哈哈哈

相隔數月, 我還是記著一定要寫上OPEN RICE, 好讓其他跟我一樣悉心選飯店與長輩慶祝的版友好作警惕。

媽媽農曆生日, 我們於8月尾9月頭左右找中菜店, 明閣裝修, 我們就轉而訂了一直都想試, 於對面海的農圃。

電話訂位的服務員很忙但也很細心的講解訂座安排，一行4人，週未晚上6時, 我們訂了豬肺湯及糯米雞翼。

正當我想今次的安排應可令家人有個開心的聚會，問題來了。大家先看看我們的食物，大致點了：

前菜：很好，是是晚最意外的味道，牛展最為出色
杏汁豬肺湯: 怕杏霜味的話, 這湯的確有那味道, 但因其他湯料的味道突出, 平日很怕杏霜的我也能喝下。不錯但並非很好那類。
糯米雞翼：皮是很脆，不過，對我而言，糯米＋雞翼這組合没有化學作用，Ａ＋Ｂ出不了Ｃ，兩種食物也互相没有提味，不吃不可惜。
是旦: 家人說很滑, 味道鮮味, 味精不多。對我來說只是蒸蛋白，淋上些海鮮，無什特別。吃到這裏我們已很飽。
咕嚕肉：是我吃過最難吃的, 肉很不新鮮, 只汁有嗆嗆的味精味道, 很勒, 溢味的肥膏佔4成, 肉是片, 如冇炸過一樣
蟹粉小籠包：水準之作
蟹粉抄飯：有鑊氣，味道好, 但吃不到蟹粉的味道。
燕窩流沙飽：如其他食評所言，不見得有燕窩，質地/香氣也不見得因下了燕窩而有所不同。只見燕窩價錢。

'問題'出在我們點的菜太'平凡'了罷? 我們不是熟客, 很早到了6時一入門, 中年胖的男經理向我們上下打量一番後頭向上揚, 不稍一顧的行過, 這種舉動我只係劇中見過! 我就算去大排檔伙記都有家敎過佢會叫人埋邊坐! 太早的緣故, 小小的大廳中只有我們一枱, 5個女待應就站著看我們吃, 不自在, 但他們就很有禮的。不久來了２枱熟客, 先後有2名中年胖的男經理,很大聲大叫: ''你好X生! 龍躉定海斑呀'' , 另一桌就''鮑魚, 魚翅, 今晚食邊樣?'' 一個小小的大廳, 坐3 枱客, 一有熟客就2個經理'彪'出來, 這樣大聲叫, 當時的氣氛我可以確定那是故意令我們難堪的, 我們4 人一致有如此感覺, 寫出來好像小事一宗, 但結合當時的場景語調身體語言, 很討厭!

走的時候也一樣, 我們走在一些'熟客'身後, 其中一個經理就他們多謝前多謝後, 一到我們就停下不說, 目無表情望也不望。

4人共計$17XX. 每人$4XX消費, 得到中上品質但無特別的食物無所謂, 但令我家人於生日花了錢卻白受白眼, 我就很內疚!
之前睇過食評見店家薄有名氣, 菜式特別豐儉由人, 服務没問題才來的, 萬萬想不到吃盡那麼多食府竟第一次遇上在此遇到狗眼看人低的經驗

一向食開各大餅店嘅傳統月餅,今次買農圃飯店嘅傳統月餅, 純粹貪新鮮.
係團購網站見到這名人飯堂嘅月餅做團購,心思思,買左一盒試下.
食後感,餅皮和蓮蓉還可以,但咸蛋黃比較乾,唔夠香.

上星期五諗住同舊朋友聚舊, 揾個比較環境清靜, 食物好的中菜餐廳, 以前新寧大廈嘅農圃就fit 哂.
點知今次第一次幫襯搬咗去中國太平大廈嘅農圃, 同以前完全唔同, 差.差.差.
1. 首先, book 咗7:30pm, 去到後足足要等20分先有得入座
2. 環境非常嘈吵, 枱又迫. 我地根本無法講野
3. 食品跟以前都差好遠, 佢嘅名菜之一"是旦", size跟之前差一半

結論......完全唔掂, 唔会再有下次!!!

Farm House is finally open again. With its newly refurbished restaurant, it is ready to once again bring high quality dim sum to its valued customers. However, upon walking in, I did not feel a major change, except the walls looked newly painted, and they had changed the chairs. As always, the service was excellent. I especially love how they serve tea in the old traditional tea pots, as opposed to the boring white ones you would find at many other restaurants around town.

fish ball and fish slices soup

This may sound very simple, but I always order this. The fish balls are freshly made, and they use real fish. I particularly enjoy the soup that this dish comes in.

char siu bao

I feel that the bun has become smaller. However, they char siu is super lean and not at all fat. I really appreciate that level of detail in the making of dim sum. It was served nice and hot too.

cold seafood platter

This was a very odd choice for a dim sum lunch, but was definitely worth it. The platter included fresh shrimp, abalone, and crab. All of it was very good, I especially enjoyed the crab, which was very easy to get at. The shrimp heads were also extremely fresh and juicy.
These tasted absolutely scrumptious. They were piping hot, and the crab roe filling tasted absolutely devine. I appreciated how they put a aluminium tin holder under the dumpling to catch all the soup, if it leaked out. I would highly recommend this.
I have always been a fan of rice flour rolls. These were good, but a bit cold and quite sticky. The portion has also been reduced.
A very typical ordinary chicken. The meat was very tender, however it was not hot enough when served.
Many people do not like bitter melon, but I absolutely adore it. As you can see from the picture it was steaming when it was served. The melon and fish were extremely soft. When the lid was taken off there was a highly tantalising aroma wafting through the air. I would highly recommend this dish.
Once again this was not hot enough. It was above average, but I found many pieces of pork to be too fatty. However, the sauce was excellent, not too thick and was at the perfect consistency.

choi sum

Cooked to perfection and the portion was just right.
This was also steaming when it was served. The crispy noodles blended very well with the meat and vegetable sauce. I thought that the sauce was a bit too thick, but overall the taste was impeccable.
Very crispy, and when combined with the honey sauce, taste wonderful. This is also highly recommended.
I have never had bitter jelly with coconut milk. The combination of the two is excellent. The bitterness of the jelly coupled with the richness of the milk is balanced out. I would have liked more red beans, and the mango was not that sweet. The whole dessert was very appetising and not too sweet. This is another highly recommended must try.

I have been coming here for many years now. The food is excellent, the service is excellent, and the environment is pleasant. This consistency in excellence has been maintained over the years, and despite is pricey menu, I will be returning again and again.

好久沒見的朋友們來港，當然要好好聚聚，一起飲茶更是必須的節目。這次我選了農圃飯店，食物的質素當然是首要因素；其次，位於銅鑼灣交通方便，時代廣場後面又比較安靜點，可以好好坐下來敘舊。另一個原因就是農圃的點心可以根據喜好和人數選擇個數（2個起），非常靈活和貼心。

穿過時代廣場，路上的行人都少了大半 。我們比較早到，是第一桌客人，雖然桌椅間空間較小，坐得比較逼迫，但環境還不錯，乾淨、整潔、又清靜，植物和觀賞魚還真有幾分田園風情。食物方面，點心選擇並不是太多，選起來也比較方便，不是香港的招牌點心，就是農圃的特色出品。

先上的三碟小菜，算是免費小菜中質素較高的。牛腱大塊啖啖肉，夠香，口感軟焾，很好吃。苦瓜清熱下火，已經去了苦味，不難入口，加了黑白芝麻增加香味。黃瓜切丁清爽可口，加入少少醋有點酸，最適合做開胃小菜。

古法糯米雞翼：農圃的招牌之一，之前吃過覺得非常不錯，這次也沒讓人失望。雞翼焗至金黃微焦，熱辣辣上臺，個個渾圓飽滿，外皮非常香脆，下面的雞肉嫩滑，裏面塞滿的材料亦非常豐富，蝦米、冬菇、辣味等，糯米則吸收了雞肉和辣味的油脂和香味。皮脆、肉嫩、米香，層次豐富，口感肥美。

叉燒包是我的最愛，這裡的叉燒包也算不錯，外皮鬆軟，嚼后略有一絲甘甜。叉燒多瘦肉，甜度適中，口感軟焾，餡汁味濃香口。

白菜蝦餃：皮薄通透，咬下去有韌勁。原只蝦鮮甜，白菜清爽，比起只有蝦的蝦餃，多了一重風味。

煎蘿蔔糕：火候拿捏得不錯，外皮微焦香脆，內部鬆軟鮮香，不乾也不油，蘿蔔的爽甜加上辣味香濃，味道很不錯。

蒸排骨：新鮮腩排肥瘦比例得宜，不肥膩，加上下面用四季豆一起，口感更清新。

鮮菇腸粉：腸粉先煎過，然後再和新鮮草菇一起勾芡，變成濕吃。這種煮法雖然也不錯，但個人更喜歡乾炒的吃法。

燕窩流沙壽桃：不愧是招牌點心，蛋黃細膩，流沙效果出眾，壽桃外皮鬆軟，厚度合適，除了燕窩餡吃不出來，其他無可挑剔，很棒！

山竹牛肉：大大粒粉紅色的牛肉球，裏面有蔬菜粒。這道菜看來只適合男生，全班女生都覺得太heavy，銷路不好，讓我想起之前飲茶，似乎這道菜也都是男生解決的，呵呵。蝦肉燒賣（照片上傳有數量限制，無法提供照片了）：在通常燒賣鮮肉上部加一隻鮮蝦，上面再放上蝦仔，味道談不上特別，但也中規中矩。

糯米雞：裏面的材料很足，外面糯米綿糯，吸收了雞肉、冬菇等的鮮味，好吃。此外，分量頗大，一個可以抵半餐飯。

除了食物的高質素，服務的貼心與細心更是農圃值得被稱讚的地方。點心可以選擇個數非常方便，既可以滿足需要，又可以做到不浪費。服務上，無論是點單還是上菜的阿姐，態度都很好，友人不懂粵語，她們也都會很耐心地用普通話和她們溝通，也會提醒我們可能點得太多吃不完。整餐飯碗碟換了N次，感覺吃每道菜時總是乾乾淨淨，很好！

或許農圃的菜品沒有精緻小巧的矜貴，也沒有創意花哨的驚喜，但實實在在的美味菜品、細心貼心的服務和悠然自在的環境，已經足夠了，不是嗎？

一直想来这家米其林一星餐厅. 终于提前订了周末的午餐,带爸妈过来吃.

爸妈不爱喝香港的煲汤所以没有点镇店名菜- 杏汁猪肺汤. 点了:
是但(90)（另一道名菜．两个字的意思是随便，但菜很精致，一点也不随便):用蛋白炖各种海鲜(包括,虾,鱼,带子,鱿鱼,鸭肉,和咸蛋黄). 清淡却不失鲜美. 蟹粉小笼: 几乎是我在香港吃过最出色的,皮薄馅多,而且蟹粉很满,一口咬下去,满口都是蟹黄的味道. 13元一只的价格非常亲民.
素菜交(9/个): 里面的素菜切的很细 ,很新鲜.鲜虾麸皮卷(32): 虾很大很新鲜,不过麸皮略为炸得有点过头. 鲍汁凤爪(38): 我不吃的,不过爸妈说味道很好,煮得很透很入味.
虾交(13): 反而一般.燕窝流沙包(18/个): 又一道名菜,有点失望.既没吃出燕窝,也不过流沙.叉烧酥（９／个）　一般．单个点心可以论个叫(最少两只): 这个很人性化.

茶位颇贵(16/人）。前菜小碟索价20/碟，可以不叫。

环境不错，我们做在大鱼缸旁边，看看五颜六色的热带鱼，品着精致的点心，颇为惬意。

服务一般。对熟客比较热情。

本地有水準的杏汁白肺湯離不開陸羽茶室、港大校友會，那邊的白肺湯鮮濃美味而質感較粗，這邊的出品水準不徨多讓，湯底醇厚且滿有杏香，是用上大量瘦肉、老雞熬成高湯作膽的味道，也有金腿提味卻不搶過杏汁的風頭，花膠的膠質令湯喝起來更順滑「厚身」而且無渣，味道上與陸羽那邊粗粒版是各善勝場。

聖誔假期, 中菜比較容易訂位.

阿姐放上月展和苦瓜, 話唔食前菜可以攞走: 腍得來有嚼勁, 又入味, 有誠意的, 點解其他中菜店唔學吓!點心可以逐粒點 , 兩個人飲茶都無問題.點咗鵝肝釀響螺 X 2, 魚湯魚蓉西洋菜餃, 燒賣 x2, 白菜蝦餃 X2, 义燒包 X2 , 燕窩流沙壽包x2: 夠熱, 真材實料, 但口味較重. 白粥 : 腐竹和白果已經煲到溶晒, 聚火必吃 .

很久也無去農圃了, 上次去巳是一年前的事, 印象中魚湯米線是十分香濃足料有奶香滑的.如今魚湯非常淡味, 比以前食的像有奶味的濃魚湯差得遠柚皮
好腍, 好鬆軟, 好入味牛仔骨
暖暖的, 唔夠熱魚餅蝦蛟
今次還未試糯米雞翼，豬肺湯希望下次再去唔會失望而係驚喜啦