The Chinese Library

Harmony, balance, and seasonality are the major characteristics of Chinese dietary philosophy, which emphasizes sourcing and incorporating fresh ingredients to capture the essence of seasonal flavors.In Summer, the gourd becomes a prominent ingredient used to counteract the heat.  Imagine the delightful twist of seasonal gourds combined with diversified culinary techniques, the results can be both irresistible and impeccable. Embracing the blissful Summer vibes, The Chinese Library is presenting the “Jade Harvest”, a seasonal Dinner Tasting Menu that showcases the flavors of gourds.  This 10-course Summer menu captivates seven types of jade-green gourds, which are beautifully presented with flavors and textures that blend seamlessly together.Jade Harvest Dinner Tasting Menu (HK$988/Person)青檸水晶. 鮮蓮子清心花膠凍To start the dinner with the light and refreshing “Jade Crystal” - Chilled Winter Melon with Lime and Lemongrass, and Fish Maw Jelly with Fresh Lotus Seed.一口紅燒鮑魚酥. 碧綠勝瓜蝦餃Dim Sum is definitely something you don’t want to miss when you’re visiting The Chinese Library, the Braised Abalone Puff, and Jade Har Gau are both scrumptious and satisfying.魚子醬脆千層烤鴨方The Crispy Roast Peking Duck with Caviar creates layers of flavours that was simply exquisite.花膠金銀貝絲瓜露Double-boiled Chicken Consomme with Fish Maw, Scallop, and Luffa, make sure you get all the ingredients in every bite.五味雜陳和牛肋The Five-spice Wagyu Rib was a tender dish that melted in the mouth, it was mixed with a perfect blend of 甜、酸、甘、鹹、辣, which added a depth of complexity that was well worth a try!龍皇披珍珠甲The Braised Sea Cucumber was coated in just a thin layer of batter, then deep-fried to achieve that feather-like crispy consistency.海膽汁蟹肉燴蒲瓜Braised Crab and Zucchini served in Shrimp and Sea Urchin Jus, luscious and spectacular for every spoonful.風乾門鱔豌豆煨飯I was pleasantly impressed by the texture of this Chinese Risotto, with Eel and Peas can easily uplift the flavor.玉泉紗衣Chayote in Chicken Soup with Wolfberries was light and delicious, perfect for the hot summer days.冰花耳. 奶黃繡球酥To cap off the meal on a sweet note with the Snow Fungus and Watermelon Sweet Soul, Crispy Coconut Puff.洛神花茶InteriorMenu…Read More

最近餐廳行政總廚李振龍師傅 揉合多種烹調技藝與食材，係經典名菜之中注人創新元素，推岀左𝙆𝙞𝙣𝙜𝙙𝙤𝙢 𝙏𝙧𝙚𝙖𝙨𝙪𝙧𝙚𝙨 𝙢𝙚𝙣𝙪，呈獻集大江南北之大成嘅全新八道菜式。每一道都相當有驚喜！各款菜式更可以單點！(下面附單點價錢 為一人份量) 呢個menu供應到12月9號咋！想食就要把握機會啦！佢地同時推岀左大閘蟹宴，所以即場嗌左幾道黎試下！cover嘅蟹粉小籠包就係其中一道啦！供應到12月18咋中菜廳裝潢富麗堂皇，樓底高，寬敞舒適具空間感。燈光昏暗 充滿情調，更設有半露天座位，情侶撐抬腳、放工同朋友chill一chill都一樣咁合適「味」遊大江南北 $13881️⃣花膠醉紅蝦麵 • 香草鮮核桃 $188上海名菜糟滷蝦嘅變奏版～紅蝦麵每日新鮮手打而成，口感軟身滑嫩。醬汁加入左由紅蝦蝦殼蝦膏煮成嘅蝦油、糟滷、指天椒，入口蝦味濃郁、鮮味十足。鮮核桃經烚過再以香草調味，清新無腥味~2️⃣富貴火方 $98家姐阿妹超喜歡嘅一道！閃令令嘅富貴火方 充滿貴氣！頂層嘅乳豬皮脆到食落咔咔聲，毫不油膩。中間係以桂花蜜烹製嘅火腿，帶蜂蜜香甜，尾韻帶鹹香。最底嘅米糕軟熟富彈性，糯米香相當突岀。整道口感味道豐富之餘，平衡得好好3️⃣茶香竹笙肝膏湯 $298四川傳統竹笙肝膏湯 以豬肝入饌，師傅則以雞肝取代，內臟腥味較淡之餘，口感亦較為順滑。湯清徹透到可以見到個肝膏係底。味道鮮美帶淡淡茶香，feel到毫無味精4️⃣龍皇披珍珠甲 $398極具心思功架嘅一道！師傅採用日本炸天婦羅烹調方法，為厚肉彈牙嘅海參披左一層薄脆透明嘅珍珠甲，海參中間仲釀左彈牙蝦膠。而最底就鋪左係軟彈冬菇、爽脆筍等配料，以辣椒油作點綴。層次不得了5️⃣黑松露脆皮江南百花雞 $168大家知唔知 其實江南百花雞係無雞肉架！呢道經典手工粵菜 將蝦膠釀入原隻雞皮蒸煮。師傅則將焦脆嘅雞皮舖係蝦膠混合墨魚膠、蘿蔔造成嘅「百花」之上。上層薄脆香口，下層彈牙帶鮮。配上鹹蛋黃粟米、濃郁黑松露醬、加入韭菜蓉嘅花椒醬，香氣十足6️⃣泡椒M9和牛配蜂巢米粉 $198蜂巢米粉採用雙面黃嘅烹調方法，厚身超索汁，同時保留到香脆嘅口感。和牛超軟嫩，加上以四川二荊條辣椒調配而成嘅泡椒，好惹味！不過就稍微搶過左牛味~7️⃣鮮蟹肉科甲 $108師傅以海帶取代金華火腿，無咁鹹之餘亦能提鮮。冬瓜軟腍多汁無渣，蟹肉挺鮮，清清地~ 清下味蓄準備食甜品8️⃣老廣千層糕 •融匯 $108甜品以懷舊千層糕 伴 合桃露與芝麻糊 作結~ 千層糕以鹹蛋黃、冰肉、雜果仁製成，口感鬆軟帶咸蛋香。合桃露芝麻糊則較稀，為求無咁甜膩無咁heavy。不過作為肥仔，我就prefer濃稠啲，同埋有啲唔夠滑。師傅仲好有心思咁伴上烤焗合桃，黎個首尾呼應— — — — — — — — — — — — — ⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⠀⠀🦀 蟹粉小籠包(一隻) $58小籠包極足料！蟹味十足！唯獨汁唔夠多🦀 蟹粉燴農家蛋豆腐 $238同海參一樣披左層「珍珠甲」上層通透薄脆，底下豆腐軟滑，更有蟹粉增添層次🦀 蟹粉扒豆苗 $268豆苗清脆嫩綠，蟹粉份量十足，味道濃郁得黎 唔會過鹹，清碟無難道~…Read More