One Harbour Road

因爸爸喜愛這裡的出品，所以已是第四次到這裡吃慶祝節日的家庭飯了。是次點了以下食物：■ 化皮乳豬件 香脆可口。■ 薑葱生煲 生夠鮮，薑葱雖只是配菜，唯吸收了汁夠晒美味。■ 西蘭花蝦膠鱈魚件 鱈魚件內混了蝦膠在其中，口感特別的一道菜式。■ 粉絲中蝦煲 粉絲吸收了蝦味，超級吸引。蝦夠大隻，亦夠鮮味。■ 燒鵝 皮脆肉嫩，水準之作。■ 鵝肝肉鬆炒飯 炒飯夠乾身，混了鵝肝肉鬆在內，味道有層次，好味道。因是次為慶祝母親節，酒店亦一如以往很窩心地送了杏仁芒果卷給我們慶祝。😋😋…Read More

以往呢間中餐廳一向嘅水準都保持到今次再嚟就真係有啲失望平時呢度去招呼外地來的朋友就最好不過啦第一，環境地方舒適第二，員工招呼一定妥當第三，食物質素通常有保證尤其是啲甜品，耐唔耐有驚喜今次來發現啲食物差咗少少味道同以前有少少唔同Keep 唔到唔知係咩問題今次絕對唔值呢個價錢希望佢哋改善下唔好浪費咗呢個咁好嘅地方…Read More

比起其他大酒店中菜館，Grand Hyatt的中菜餐廳相對低調，但絕對不失優雅貴氣，先係餐廳無敵海景加上古典優雅裝潢，食物質素亦非常唔錯，係高級中菜的好選擇。前菜羊肚耳，第一次食呢種菌類，好清爽好好味。皮蛋子薑聽落普通，但呢個水晶變奏版又靚又好食，子薑做成啫喱，入口溶化變咗好似子薑汁咁同皮蛋一齊食好特別，但比例上皮蛋有點少，食唔到皮蛋的香味。半肥瘦叉燒非常高質，梅頭肉質非常軟腍，蜜汁甜度剛好，邊位爐邊微脆幾正。推薦脆皮雞，雞皮冇乜肥膏超薄超香脆，雞肉依然非常嫩滑，雞肉都超入味。非常推薦山渣汁紫淮山明蝦球，蝦球超級大隻！炸完依然彈牙，大大隻新鮮熱辣好正！山渣汁同咕嚕汁差不多，酸酸甜甜好開胃。第一次食紫准山，食落比較粉，配外面脆漿一齊好似食炸薯仔😆法國鵪鶉膶腸蠔豉鬆配嚒嚒皮 - 就好似片皮鴨二食個啲鴨菘咁，不過就係由鵪鶉膶腸蠔豉切粒爆炒，非常惹味，膶腸味道最突出，裡面仲有松子仁、芹菜等口感超豐富，嚒嚒皮有點太薄亦有乜煙韌度，個人覺得配生菜會更合適。甜品推薦黑白芝麻千層糕，佢係熱架！養生甜品，芝麻味香濃，質感好有彈性又煙韌，唔會太黏好出色的蒸糕！…Read More

讚1 嘢食穩當既美味 蟹拑足料 糯米飯炒得細碎香噴噴 叉燒焦香夠鬆 芝麻糕彈牙得黎夠芝麻香 樣樣都好味2 環境都仲係傅統酒店既高級彈1 子薑皮蛋凍呢個真係唔鍾意 2 魚湯菜果個有啲腥…Read More

對《港灣壹號》的印像，首先是氛圍，淺木色的裝修，光潔明亮，簡單而含蓄的西洋大宅。這𥚃令小妹想及日本江戶川橋附近有一個庭園《椿山莊》。那裏除了《椿山莊酒店》，旁邊有一棟旧細川侯爵邸《和敬塾本館》，是昭和初期建築，深木裝潢，simple and severe （severe 要翻譯成「樸素」），卻成為貴氣的和洋折衷，雅淡妝容。相對《和敬塾》的 subtlety，《港灣壹號》仍算 extrovert 呢，唯耀眼得來得體 ，相比其他中菜廳（例如另一廂 ostentatious 的《滿福樓》），她溫婉地洋溢著雅氣。今天君悅中菜廳午餐先來點心數款，銘茶一盅。【 飲茶 】小妹愛茶，尤愛紅茶，跟飲咖啡一樣，小妹對茶有要求但無過度講究，非 ritualistic 更不 puritanical ，偶爾用紫砂壺沖茶，但絕大多數時候都以瓷器茶壺，也有用日本不鏽鋼「急須」。講茶，小妹趣事甚多。例如，個人最愛六安，小時候家裡常常飲。多年後「大個女」自己搬出去住後去買茶葉，話要六安，店員介紹一款「香六安」，滿心歡喜回家沖茶，是很好喝，卻不像以前家裡所喝既 🤔。回到茶莊詢問，店員說：「是啊，我們『香六安』加了米仔蘭㗎嘛。」🙄 我問咁有沒有「真正」既六安，她給我『家藏六安』，那才是我小時候喝的六安茶喔。【 祈門紅茶 】今日選擇祈門紅茶，這裡以茶壺冲泡後倒入類似 Bodum double wall 玻璃「咖啡壺」中，有些奇怪，不過 double wall 的壺，雙層玻璃，隔熱十分好。祁門紅茶當然帶紅，nose 並未很 fragrant ，on the palate 有清新果香，口感幼滑。服務員T小姐一次為我們泡一小壺茶，喝完後再次為我們沖泡一壺新的，不是不好，幾泡後茶味仍佳，但服務員則忙壞了。收你 $60 一位茶，估計酒店認為要花點兒功夫，客人才覺得物有所值吧。當然這樣沖泡較茶葉浸著熱水老半天，每一泡茶香味口感更佳既。【 金玉滿堂 （香蔥山珍醬豚肉燒餅） 】新年點心，小妹對那種看完不知何物的名字並不上心，當然好意頭就好意頭，小妹並不反對。這個小燒餅很鬆脆，芝麻香口，雲南雞樅菌醬 + 洋蔥配搭 Iberian pork 的 pastries，單看「牌面」都知道如非烹調失誤，很難不好吃吧。如此一個叉燒酥般的小酥餅，另有一番風味，味道調得尚佳，整體是美味而且高質，只是並非驚為天人之作就是，所以印像其實模糊。【 冬筍鮮蝦餃、蟹皇蒸燒賣 】小妹對粵菜是有堅持的，認為點心要小巧精緻。小巧精緻不等如小家，芥子須彌，小小的餃子皮中，可藏著豐富，玲瓏剔透的味道。蝦餃不就是單單大大隻蝦，燒賣也無用大大團肉。這籠蝦餃皮軟，而靱不易破，餡料調味平衡，吃得出鮮蝦與筍配合之味道。燒賣小妹就是喜歡它 no gimmick ，雖然加上一點蟹子，點到即止，沒有過了頭，水準之作。我覺得這裡點心做得極好。這個評價是小妹試過無數家中菜無數次無數點心得出來。單單《港灣壹號》小妹都吃過起碼十次以上。無論精緻度、味道、質素的一致性、點心大小，都令小妹十分滿意。味道可以是個人口味，譬如你喜歡很大隻蝦做成大個蝦餃，不要肥豬肉，甚至連冬筍都飛掉，認為那樣蝦餃才最美好，悉隨尊便。以傳統而論，最好還是有筍，理想也有點肥豬肉才行，當然有人認為不一定。Pratically 你可以從美食科學角度去 argue 蝦和豬肉的烹調時間不一樣，所以一齊蒸，會不好吃，但是事實不然啊。你又可以 sociologically 去解釋，以前社會還未富裕，才多點豬肉少點蝦肉，成本會低一點，現在富裕了，不用這個 trick。不過吃多了才懂得單單貴價材料，暴富的炫耀，未及 frugal 而精美的傳統呢。【 惠州梅菜叉燒腸粉 】其實加不加梅菜並不要緊，梅菜味道既不濃也不搶鏡，有幾啖嚐不出梅菜味道的。反正這裏的叉燒腸就是小妹至愛，醬油鹹甜適中，腸粉軟糯度剛好，叉燒味道佳，加上腸粉溫暖剛好。但是如果你吃了一件，仍問小妹那有甚麼特別？小妹會答你，你想叉燒腸粉會飛？🫤（一笑）叉燒腸好壞就取決上述幾個 criteria 啦。思前想後，還是覺得梅菜雖未至畫蛇添足，似乎多此一舉呢。點心之後吃點小菜。【 酥炸釀焗鮮蟹蓋 】比《金葉庭》（有興趣參考小妹食評『風采依然』），《港灣壹號》的釀焗蟹蓋一樣炸的通透，餡料蟹肉比較乾身卻不乾硬，做得很好，甜度也沒有《金葉庭》高。這個菜味道層次簡單，整體仍是合乎期望的美味。友人認為蟹肉有點兒乾，小妹則甚喜歡這樣的乾爽。【 脆皮龍崗雞 】人們認為龍崗雞肥嘟嘟適合炸，對此小妹沒有深究。只知是日的脆皮龍崗雞，炸得皮脆肉嫩就是。沾檸檬汁，灑上淮鹽，肉味豐富，妙美之極，不用太多筆墨啦。Having said that，還是要給《滿福樓》他們 deserved 的 merits 既，論炸子雞，《滿福樓》也做得出色。【 魚湯海味素菜煲 】叫這個煲仔菜貪有點蔬菜點綴。湯鮮甜，蝦米是較為大隻那種，也甚香。煲仔菜整體味道佳，十分夠熱，只嫌調味稍重，多了鹽的話令味道沉了些，抹煞了一些鮮美。其實現時外面食肆因為食客口味，菜式味道越趨濃烈。《龍景軒》是個好例子。多年前《龍景軒》已經是北方旅客的中菜酒樓了。北方人畢竟口味較濃既。 恕小妹抖膽講一句，幾年前已發現《龍景軒》菜式平庸，最令人迷惘的是有一次吃炒飯，實在太鹹。而且那裏的酒待並不稱職，沒有為我們叫的菜給予配酒的意見。那次不是小妺做東，不便多言，結果叫了一瓶跟菜式完全不襯的酒，暴殄天物啊。自此，若非請客沒有再去，食評也懶得寫。【 揚州炒飯 】朋友看著餐牌，問服務員 T 小姐說是否有「正常」的炒飯。現在大家想有新鮮感，動輒鵝肝和牛松露，朋友口味「守舊」，話想吃揚州炒飯，T 小姐話無問題。現在要吃好的炒飯其實也不容易。大排檔的炒飯火候是夠喔，但成品總有參差，有些蝦仁沒有調味（通常弊病），更甚者材料都沒有炒熱，有的則米飯太軟。講到米飯太軟問題，中環《蛇王芬》的米飯就是太軟 —— 無論燒味飯的抑或炒飯，米都是軟糯糯的，完全沒有飯味。《港灣壹號》炒飯粒粒分明，米飯乾爽不硬，油潤而不油膩，火候十足，鹽蛋之香，味道得怡，而且想當大碟。【 講開又講 】有一次在這裡叫了肉絲炒麵（嗯，都是 off menu 的），味道不差呢，心想不過是肉絲炒麵而已，到處都吃到啦。跟著，之後某一天到《蛇王芬》食晏 —— 又是《蛇王芬》—— craving for 肉絲炒麵，叫了一碟，一吃方知《港灣壹號》的原來那樣好吃。《蛇王芬》那一碟嘛，肉絲淡，玻璃茨呢，毫無味道。其實小妹不太明白，他們如何生存？只做熟客？【 總結 】吃到那裡，已經吃不下甜品了。總結一下，《港灣壹號》點心精美，其他菜式不遜，加上環境為小妹最愛，大好晴天來這裡午餐飲茶，心情愉快得很 —— 總結就是那樣簡單。不過還想多講一下。小妹吃粵菜，喜歡一大碟上，然後各人一齊 share 吃 —— communal 吃法（除了那些釀蟹蓋、炸蟹鉗等一個人一份沒有問題）。中菜多講求鑊氣，做好菜後上碟，放到桌子來，熱騰騰一大碟吃才感受到鑊氣，那也是令菜餚最好味的吃法。現在「高級粵菜」西化，喜歡每一個人一小碟一道菜上，儼如頭盤、主菜、甜品的吃法，在廚房把本來又熱又香的粵菜，西餐煮法，慢慢擺盤，到你前面，已經微暖啦，鑊氣不知所蹤，小妹認為這樣失去中菜神韻了。…Read More

年幾前因為staycation試過夜晚食佢個set一直念念不忘早排再帶屋企人中午去食整左個私人餐單三款點心都好好食另外叉燒都唔需要多講都係佢地既招牌菜豬手反而整得有啲鹹蒸牙魚有啲驚喜外國魚用中式煮法啲魚油同肉質鮮甜脆皮雞絕對水準之上塊皮非常脆肉質都嫩滑成圍大約$2500左右人均$500係數一數二既酒店餐廳黎講覺得係超值絕對可以回頭P.S. 唔記得影但佢地個xo醬係全餐廳既頂級招牌，好似單買都要幾百蚊得少少，嗰日真係瘋狂食咩都加啲xo醬落去，非常香同惹味…Read More

其實攞唔到米芝蓮星係有理由嘅無論係服務定係食物質素都冇覺得impressive服務黎講係酒店正常嘅級數無需多講，集中講食物燒味拼盤嘅叉燒令人非常失望，有筋不特止，而且肉質一啲都唔軟熟，可以講係偏硬，上面睇到好似係燶邊，但係其實係用火槍燒嘅，絕對唔係正常燒嘅過程當中形成嘅，所以其實冇真正嘅焦香味叫咗三款唔同嘅湯，有燉雞湯，花膠羹同拆魚羹，三款都好普通，唔難飲但係唔突出，拆魚羹潷咗兩下就變成水，而且魚肉極之少，韭黃太多雞㙡菌炒帶子味道普通，小小辣，帶子算係爽口百花牙魚(toothfish)，我相信係半煎炸嘅，蝦膠分量好多，但係我諗呢個餸嘅主角應該係牙魚，但係牙魚係好薄好薄嘅一塊，幾乎唔覺得有食緊牙魚，好似食緊炸蝦膠咁，而且偏鹹最差嘅就係侍應推介嘅杏汁雙耳浸時蔬，你可以聯想下蛋白杏仁茶加咗啲菠菜落去嘅味道，我個人覺得好難食，接受唔到，唔知點解會有個咁嘅配搭。。。到底係創新，定係將傳統結合，我理解不能。。。但錯就錯在我相信左侍應嘅推介。。。另外我叫咗個特級茗茶，係鴨屎香單叢，屬於烏龍嘅一種，只可惜並沒有茶藝師詳細解釋或者講解呢隻茶嘅特點同味到，茶本身幾好飲，但係並冇配合應有嘅侍茶服務整體嚟講未去到覺得難食，但係你問我好唔好食，我又唔覺得好食，亦都冇任何一樣嘢令我會想再返去幫襯。。。畢竟好味嘅中菜廳喺香港的確有好多好多…Read More

中秋佳節是應該與最親的人食最好的。Grand Hyatt 本身乘載了我倆不少溫馨的回憶， 選擇中菜主要想應下節， 試一試酒店的不同餐廳。一走入中菜廳， 已經有點驚豔。 古典的中式裝修配置了餐廳中央一個大水池，全落地玻璃採光度十足。 由侍應姐姐一路引領到窗邊餐桌，寧靜的維港全景盡入眼簾。唯一苦惱就是選擇菜式，琳瑯滿目，選擇困難症發作。樣樣都想試的情況下，我們選擇了兩個不同的套餐。 由小食、前菜、湯、主菜、主食到甜品，樣都很有驚喜。美味就是基本了，不要忘記欣賞用作盛載食物優雅的餐具。 也要好好讚賞服務員的服務質素，他們從不會令你失望。就這樣碰碰茶杯，試著試著不同新的菜式，靜靜地慶祝中秋節。…Read More

While the main entrance of this Cantonese restaurant is on 8/F Grand Hyatt Hong Kong, it actually has two floors. On the night we were seated at the lower floor, having to walk down an elegant internal staircase to our table. With a fountain pool in the middle, the designer also skilfully leverages the height to have trees planted indoor. The whole ambience gives the impression of being in a big mansion, with also the panoramic view of the Victoria Harbour looking out from the tall windows. The table and seating are all very comfortable. I order a bottle of Domaine Marcel Deiss Langenberg Riesling 2013 ($980). This wine from Alsace has a crisp palate, floral and citrus, with nice minerality. Quite versatile for food pairing.The restaurant has prepared a complimentary amuse bouche, Eggplant in Sesame Sauce with Pork Floss. The eggplant absorbs the flavours of the sesame sauce, with the pork floss giving a contrast in texture. A nice small bite.For starter we have Honey Barbecued Pork ($215). Beautifully roasted with a bit of char, the char siu is juicy and tender, with a nice glossy honey glaze. Not sure of any specific reason, however, it did have a noticeable gamey taste. Perhaps it is the specific piece of meat having the issue? A bit disappointing. For the soup I have Hot and Sour Soup ($200), with a nice balance of spicy and sourness. There is different seafood like scallop, fish maw and sea cucumber in the soup, adding to bean curd, bamboo shoots, fungi, and mushrooms. Delicious. My wife has Double Boiled Chicken Soup ($230), which apparently has been boiled for long hours, with the Chinese medicinal ingredients ‘Shi Hu’, dried longan fruit and matsutake mushrooms. Delicious.Then we have Deep Fried Patagonian Toothfish ($255). The sustainably sourced fish is meaty and nicely seasoned, adding with a layer of minced shrimp, before pan-frying with soya Sauce. Combining perfectly the two different textures of fish fillet with bouncy shrimp patty, this one is my favourite in the evening. Wonderful. The other main course we have Slow Cooked Chicken in Aged 'Fa Du' Rice ($312), with the chef using half a chicken to cook in casserole, together with Chinese yam, and wolfberries. The chicken is very tender, with the skin very soft on texture. The yam, having absorbed the flavours, are also very good. Delicious.I also order a Fried Glutinous Rice ($150). The signature of winter seasonal cuisine, the chef has added dried shrimps and assorted preserved meat to the rice, with a good bite and chewiness. The plenty of spring onion on top, with the shredded fried egg completes the whole dish to my satisfaction. Delicious.To wrap up the meal, I have Baked Sago Pudding ($78). A traditional dessert, the sago pudding smells great, and I also like the chestnut paste inside is not too sweet. Delicious.My wife has Almond Cream ($75), with also black sesame glutinous dumplings. The almond cream is rich in flavours, and the dumplings are of great texture, with the black sesame fillings not too sweet. Delicious.Service is good, with the staff attentive and polite, but they can probably explain more the dishes to us. One good thing this restaurant offers is that they have light portion for a lot of the dishes, so making it easier for smaller group to order more varieties. The bill on the night is $2,833 which is reasonable in my opinion. Despite the char siu not exactly meeting my expectation, this is still a nice restaurant.…Read More

今日同屋企人一齊去港灣一號飲茶，結果是非常失望，點心冇乜特別，味道一般，賣相小家及差，估唔到五星級酒店的中菜點心如此差勁。首先燒賣賣相好似街邊嗰啲，又細又冇味，普通酒樓都好過佢，豆苗餃好細粒，以每款點心約八十至九十元計算，如果好味還可以，但係味道真係好一般，完全唔知自己食緊啲什麼，服務又唔係好，冷氣又唔夠，唯一可取是靠𥦬位置較為有風景。另一方面，連杯茶（鐵觀音）都唔算好飲，連水都唔熱，叫侍應生換些熱水，結果都係唔熱，這些都是好基本要求，但係他們都做唔到。今日的結果是我們都好失望，完全冇想像一間五星級酒店有如此中菜餐廳，竟然有多方面咁差的情況，這都是我第一次見到。自己和家人也認為不會再光顧了…..😔還有一様，個茶壺也有很多茶漬及不潔淨的，仲差過酒樓的衛生😔…Read More

🥢喺香港其中一間我覺得最好食同我最鍾意嘅點心餐廳!One of the best and my favourite Dim Sum Chinese restaurant in HK！ 港灣壹號 ~ One Harbour Road 裝修優雅帶點懷舊氣息。環境非常舒適。服務一流。 啲嘢食真係好好味！ 🤩Nice decorations with great ambiance! Service was excellent too ! And the food…. OMG!! Sooo Good! 😋😋 必食推介Must try：黑豚肉松露煎蔥花蝦米腸粉Pan fried rice flour rolls, Iberico pork, Dried shrimp, black truffle and onion 杏汁蛋白雙耳浸時菜Poached Vegetables, wolf berries, fungi, egg white, almond soup 葡汁雞粒香芋角Crispy taro pastry, diced chicken, mild curry sauce 酥皮焗鮑汁海參柚皮 （超好味!）Braised Australian sea cucumber pomelo peel, abalone sauce in puff pastry (So Good!!!) …Read More

今日過嚟君悅酒店staycation for birthday揀咗港灣1號食set dinner而家當做係蟹所以都係食蟹嘅set Menu因為佢哋會定期轉Menu除左食佢哋嘅set dinner之外我哋都加左一個A5和牛餐單份量有得揀輕怡同埋例牌即係半份或者全份嘅意思我覺得幾好💓 啱晒又想試多啲嘢但係又食唔到咁多嘅人😋😆全晚最好食一定係A5和牛🌹入口即溶其他菜式都OK裝修又乾淨又靚但最為驚喜係服務服務非常貼心😀完全同其他頂級中餐館一樣💓有賓至如歸嘅感覺🌷100分推薦…Read More

讚1 窗外景色幾好2 嘢食係穩定地好 胡椒餅外皮尋酥 餡料夠香 牛肉好鬆軟 石鍋飯係好香口 夠晒惹味3 侍應解釋食物好詳細彈1 有啲嘢食可以再小心啲 魚無去乾淨啲鱗呢下係有進步空間…Read More

餐廳由旋轉樓梯落，沿路有茶具擺設好精緻落到大廳望倒好迷人嘅夜景🌃，賞心悅目餐具好靚，每位都唔同❤️，醬料已備，共三款，當中XO醬最為岀色。入住套餐已包括嘅晚餐原價為每位628每位送嘅小食-淮山廣島蠔(三人份)剛炸起，唔油素鵝(三人份量)共六件，好香竹笙瑤柱燉豬𦟌好夠熱，唔肥膩，幾清甜崧子百合彩椒蝦球(三人份)份量唔多，配汁濃郁，露筍幾嫩雞煲(三人份)惹味，食完唇有少少麻嘅感覺荷葉飯原個蒸籠上，好迷你杏仁茶芝麻湯圓甜度適中另外追加龍躉 2xx 一位有少少overcooked …Read More

We really like the food here as I still remember how good their dishes were two years ago but the service was not good at all tonight !!!The waiter or waitress there didn’t seem to care about us. When we asked them questions, they were very impatientOnce our guests arrived, they were not asked what kind of tea they want. Just leave them there…Once we finished our appetiser, our main courses had came and they still didn’t take the empty appetiser dish on our plate……When we asked for the bill, the waitress came and said will come and then just kept talking to one table and we waited for 10mins, she was still talking to that table and we asked the other waiter instead and the bill came immediatelyWell, this is why they never get Michelin star even with the good foodWell for food I will definitely come back again, for service wise, NEVER……Read More