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港鐵灣仔站 A3 出口, 步行約4分鐘
電話號碼
3650 3650
營業時間
星期一至六: 11:30-15:00, 18:00-23:00 星期日及公眾假期: 11:00-15:00, 18:00-23:00
付款方式
Visa Master 現金
其他資料
酒精飲品
加一服務費
食評 (4)
入門食家 2015-10-19
2074 瀏覽
一家人吃一餐平常的晚飯,去那處是因為門口可泊車,價錢講真並不便宜,普通小菜都要$200開外,質數好就話啫,我哋點了幾個小菜,白切雞,ok啦,咕嚕肉$200蚊碟,仲用罐頭菠蘿,啲肉就似肉丸,同生記無得比(除了價錢),菜就是菜,可以點!最後這個甚麼魚頭煲都算不錯,真係要諗清楚會唔會再來。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
入門食家 2015-02-17
2330 瀏覽
Saw this Chinese restaurant last time I came to the hotel’s roof top bar for happy hour and made a mental note to come here soon. Finally made it here last week with a colleague.I was a little surprised upon entering the restaurant to find that the ground floor area is more of a bar than a restaurant – kind of interesting setting for a Chinese restaurant. The main dining room is in the basement and I was told there are private rooms upstairs. The décor is quite classy and yet not too stiff. I especially like the peony embroidery on the partitions.Since it’s just two of us, we didn’t order too many food. I had wanted to order BBQ pork but it’s sold out! So instead we had Crispy Pork Belly. Crispy indeed and I was so happy to see that it’s served with those retro soy bean thingy. Can’t find them anywhere else these days.For dim sum, we had BBQ Pork Puff – the twist here is they have a zingy lemon flavour. Nice thought but I actually would prefer if the lemon flavour is toned down a bit more.Next came the Shrimp Dumpling – tasted good. Nothing to fault and nothing too extraordinary.The Taro Puff was a winner. So many restaurants do an awful job which tasted oily and stale. This one here, was definitely fresh from the wok. Light and fluffy as it should be.The last item was Sesame Puree Bun. I ordered this because it’s a retro dish that not many restaurants do now. Was a slightly disappointed though. It’s not the same kind of sesame bun I had before. The filling was a little runny and a tad too sweet for my liking. But, perhaps, as my colleague said, it’s the trend nowadays to have runny fillings in sweet buns – just like those custardy buns that’s very popular in recent years.The restaurant was almost full and yet service was very attentive and friendly. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
殿堂食家 2013-04-15
2062 瀏覽
又是飲茶的日子, 選了這家位於灣仔的全新酒店 Hotel INDIGO 內的金碧軒, 酒店正式開業只有數天, 這裡卻率先比酒店早開業數天。家人比自己早些來到, 甫坐下, 家人第一句便說: 「很貴」, 再看一看餐牌, 果然如家人說般, 索價非常進取, 比很多米芝蓮星級中菜廳還要貴:茗茶每位 $20, 小點 $30, 中點 $40, 大點 $50, 特點 $60, 點心選擇中只有三項煎炸類 (咸水角、蛋撻、馬蹄糕) 是小點外, 其他都是中、大、特點, 連平日於大部份地方都屬於小點的山竹牛肉和叉燒包都是大點 ($50), 腸粉類全部是特點 ($60), 灌湯餃則需 $100 大元; 至於炒粉麵類則由 $180 起, 大部份都是 $220-$280 之間, 認真誇張。 價錢進取沒有問題, 只要和食物質素成正比就可以了, 首先點選了八款點心, 來到的時候大家的第一印象是: 「好細!」 對, 就是連所用的蒸籠和碟子都比一般的小, 原本甚小的餐桌 (對, 連餐桌也是) 突然變得不再擠迫。就以蝦餃為例, 人家的出品比這裡的體積大一半, 其中一位同行友人也禁不住說: 「收咁貴, 仲要整咁鬼細, 使唔駛呀?」$50 (+10%) 的叉燒包, 一籠有三個, 送到餐桌上時, 其中一個就像心太軟般, 餡料已經流了出來, 還以為自己真的在吃甜品。同樣是 $50 (+10%) 的沙律明蝦角, 只有三件 (很多地方也是四件的), 體積的比例, 跟上述蝦餃例子相若, 味道是可以的, 但仍然物非所值; 沙律醬更是看得出的「超市名牌」貨色。最誇張的是荷葉珍珠雞, 同樣是大點 ($50+10%), 只有兩件 (很多地方也是三件的), 把荷葉打開, 便出現了一個非常壯觀的情景, 就是「版塊移動」, 上層的糯米竟然隨著荷葉打開的方向整塊移動至完全偏離主體, 不就是「那些年」於地理科目所學到的東西嗎? 吃完第一輪的「迷你」點心後, 大家好像沒有吃過東西似的, 卻似乎沒有再點選的衝動, 當中更有人提議止蝕離場和轉場再戰, 最後不太情願地點選了兩碟貴價炒粉麵了事, 可知當時情況有多不濟? 這裡的服務質素亦有極大的改善空間, 店員們都是在全程緊盯著顧客似的, 而沒有給予太多私人空間, 給顧客的只有壓力; 我們感覺到的亦只有 hardsell, 甫坐下, 菜還未點, 便送來一張下個月母親節套餐的宣傳單張 (其中一個套餐是十位用 $9180 還另加茶價及加一服務費), 某店員送來了一次, 過了一會兒另一位店員又來多一次; 尤其一位 J 字頭的疑似經理, 除了全程緊盯外, 跟我們說話只有兩次, 一次是「需唔需要叫多啲點心或者炒粉麵?」, 另一次則是「需唔需要叫啲甜品?」, 除了 hardsell, 就是 hardsell, 並沒有任何收集意見的意欲或去嘗試了解為何我們只點選了較少東西原因。對於新張的食店, 有時候出現一些狀況是可以理解的, 但狀況比較多元化, 又或者連一樣比較正面的東西或感覺都沒有的話, 實在不能接受, 加上性價比極低, 至少「檸茶」和同行友人也沒有再次回頭的理由。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)