40
8
0
5-min walk from Exit A1, Wan Chai MTR Station continue reading
Telephone
28663806
Introduction
Features best traditional Cantonese cuisine served amidst a harmonious Oriental setting. continue reading
Awards and Titles
Best of the Best Culinary Awards (2014)
Opening Hours
Today
11:30 - 15:00
18:00 - 23:00
Mon - Fri
11:30 - 15:00
18:00 - 23:00
Sat - Sun
10:30 - 15:00
18:00 - 23:00
Public Holiday
10:30 - 15:00
18:00 - 23:00
Payment Methods
Visa Master Cash AE UnionPay JCB Diners
Other Info
Alcoholic Drinks
May Bring Your Own Wine
VIP Room
Parking
10% Service Charge
Signature Dishes
東方之珠 松露荔茸帶子盒 金錢雞 黃金蟹甲
Review (57)
印象中差不多每次到粵軒吃飯,都是為了它不定時和期間限定的黯然銷魂义燒飯而來;今次朋友提議來這裡試試新菜式,正好看看除了招牌义燒之外,其他菜式是否同樣有水準。前菜點了椒鹽百花吊片和樟茶乳鴿,蝦膠釀入了吊片去炸,蝦膠彈牙、吊片爽脆,帶微辣的炸物沾上甜酸醬,口感、味道層次分明,非常惹味;乳鴿皮薄骨軟,樟茶乳鴿比傳統樟茶鴨的茶熏香更濃烈,連骨也帶香,滿意。主菜有麵醬生啫勝瓜煲和薑蔥魚雲煲;兩道菜都以瓦煲奉上,自然是香氣四溢,令人食指大動。用麵醬而不用蝦乾蝦醬,以勝瓜代唐生菜,瓜甜爽口,和麵醬很匹配,效果好!在我而言,以薑蔥入饌的菜式,薑和蔥才是主角,煎香的魚雲讓薑蔥帶點魚鮮味,可口。炒飯是欖菜火腩蛋炒飯,飯炒得有鑊氣,而且不油膩,美中不足的是火腩皮不夠脆,否則肯定錦上添花;甜點除時令水果外,還有番薯糖水,甜湯的薑味不嗆口,味亦不太甜,不俗!總括來說,食物和服務都有水準,值得推薦! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
相信只要是香港人,就一定看過周星馳的電影,不少場面或俚語,早已殖根於大家生活中。 電視上不時翻播又翻播的其中一部,必定有「食神」。 壓軸的菜色,就是 「 黯然銷魂飯」,從此,一碗簡單的叉燒煎蛋飯,已經搖身一變,上了神枱,想起來都有點莫名其妙。 早前,六國酒店中菜廳曾推出了「 黯然銷魂飯」,經多次修改,終於成了3.0終極版。 究竟終極版有乜特別,當然要親身經歷下,是晚總共提供238碗「 黯然銷魂飯3.0終極版」 ,而且只此一晚,不再加場。 套餐 翡翠金枝伴甜醋木耳 可說是天使魔鬼混合體,木耳清新爽脆,聽聞對血脂有療 效,而另一樣是黃金豆角,以咸蛋黃緊密包裹,膽固醇爆錶,極之邪惡,但又好咸香。 松茸炸釀蟹蓋( 配18個月陳年喼汁) 蟹蓋份量十足,挑起來更有一絲絲蟹肉,帶帶有松茸的香氣,伴碟是清新的沙律菜,最神來之筆是夾雜有陳醋爆珠,帶來了清洗味蕾的感覺。 蟲草花螺頭煲竹絲雞 陣陣幽香,呷一口,感到舌底生津,夠晒滋補。 黯然銷魂飯3.0終極版 錯過了之前的版本,正在後悔時,再來終極版當然不會重蹈覆轍,叉燒用上脢頭位,最愛半肥瘦質感,有嚼口之餘,油香四溢,澆上特意為飯局扣起的燒豬油,白飯選用泰國絲苗,飯粒粒顆分明,飽肚芳香,沾上燒豬油後更惹味,雖然邪惡,但絕對值得一試,雞蛋更是用上日本貨,配以頭抽豉油,的確是一絕。 迷你蛋撻仔 勾起兒時回憶的點心,外層酥皮鬆化,餡料富蛋香,色澤淡黃而飽滿,食落相當對辦。 金影胭脂 洋甘菊火龍果糕 第一次食到以火龍果炮製的糕點,柔韌富彈性,甜而不膩,好味,而蛋撻仔外層的酥皮好鬆化,蛋香十足又滑溜,真是一個上佳的壓軸。 P.S : 當晚折實價每位套餐$388( 四位起), 價目已包括茶介、小食及加一服務費 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2018-03-25
6561 views
Sorrowful rice 黯然銷魂飯 is a bowl of Cantonese barbecued pork, with an egg, on rice inspired by Stephen Chow’s 周星馳 1996 movie, The God of Cookery 食神.This dish was launched two years ago hence this is version 3.0.Last year, I tried version 2.0 and version 3.0 is the finale as they said they will not serve it again.The difference between 20. and 3.0 is the Pork oil which is said to be more aromatic as they use Roast Pork oil drippings.Here was the menu that night:A nice appetizer to begin the dinner with French beans coated in Salted Egg Yolk and Black Fungus in Vinegar.Next was the baked crab which was complimented nicely by the Special edition aged Worcestershire sauce from UK.My sorrowful rice which was the 70th bowl out of 238 bowls served that night.It was very satisfying especially with that thick egg yolk and the rice and juicy thick cut Roast Pork!!Again, a fork and spoon were seriously needed!Dessert was Dandelion and Dragonfruit pudding and a mini egg tart.Although this is the finale, they might launch version 4.0Let's see! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2018-03-21
5299 views
我的喜好,妳全知道,也一一記下了﹗ 因著妳的寵愛,有幸吃著今夜,也是唯一一夜,二百三十八碗中,第68碗的黯然銷魂飯3.0終極版。 謝謝妳…… 早聞六國酒店粵軒早前先後推出兩次「黯然銷魂飯」,可惜,小妹無緣一試﹗今夜,托友人鴻福,有幸成為座上客,一嚐「黯然銷魂飯3.0終極版」套餐,有五道菜,折實價$388/位,已包茶芥、小食及加一服務費。 前菜翡翠金枝伴甜醋木耳,翡翠金枝乃鹹蛋黃配爽嫩豆角,吃起來鹹香有致,且富咬口;甜醋木耳爽脆健盈之餘,也蠻醒神開胃的。 這一盅看似平凡的蟲草花螺頭煲竹絲雞,甫見其金黃油潤的湯色,呷一口,火喉夠,鮮甜清潤無比,潤肺之餘,又可提升免疫能力,最適宜這個時節飲用。 松茸炸釀蟹蓋好吃與否,全在於火喉的拿捏,以反蟹肉的質素。大廚選用新鮮蟹拆肉,故絲絲蟹肉入口鮮嫩味美濕潤且富彈性,又夾雜了松茸的獨特香氣,食味更為濃郁豐富﹗此外,吃時,加入適量18個月陳年喼汁伴吃,更有提鮮的效果。 炸釀蟹蓋一旁,伴有鮮嫩爽脆的沙律菜,再加上粒粒晶瑩剔透且爆汁的陳醋爆珠,清爽開胃且解膩之絕配也﹗為了一碗「黯然銷魂飯」,即「叉燒煎蛋飯」,你可以去到幾盡?六國酒店的老闆和大廚,費盡心機,不斷改良,終於在今夜推出「黯然銷魂飯3.0終極版」。小妹這一碗飯,有一隻煎包蛋、兩件沒有切開的叉燒、兩條菜心,以及混入了洋葱粒的燒豬油豉油飯。得來,著實不宜,68/238,有證書為證﹗ 據說,一碗「黯然銷魂飯3.0終極版」,選材極其嚴格。米,選用泰國靚米;雞蛋,選擇日本貨;叉燒,嚴選鮮肉梅頭,而每隻生豬梅頭部份只足夠製成約兩條的叉燒;洋蔥,選用澳洲香爽而不辣的;就連豉油,也選用秘製頭抽;最後,加入精心提煉的燒豬油,即成一碗人間佳品﹗ 煎蛋,蛋邊煎香且微焦,呈捲邊脆口狀,中間蛋黃則是呈流心狀,被一圈半生熟的蛋白團團圍著,煞是誘人﹗ 稍稍把叉燒移到一旁,用筷子篤穿流心的蛋黃,瞬間,粘密金黃的蛋黃一湧而出。繼而,把蛋黃漿與熱飯拌勻,即香氣四溢,可隨即細味品嚐了﹗飯夠乾身、飯粒分明且不鬆散,不會過份地吸收蛋汁、豉油和燒豬油,飯粒仍能保持爽口且不膩。洋蔥剁成碎粒加入米飯中,增添香氣之餘,又多了一分爽口之快感﹗蛋香、豬油香,飯香,混雜其中,教人回味不已﹗ 叉燒選用香腍梅頭肉,斬成兩大塊上碗,叉燒外層燒至焦脆且惹味非常,且帶蜜糖的香甜。 一口「黯然銷魂飯3.0終極版」,伴以一啖Santa Helena紅酒,人生一樂也﹗ 壓軸甜品,有花見般的美麗遇見﹗金影胭脂@迷你蛋撻仔,前者乃以小黃菊點綴的洋甘菊火龍果凍糕,清爽健盈之選也;後者,是皮酥脆餡香滑的鵝黃色蛋撻仔,以小葉子襯托,美哉﹗ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2018-03-19
4385 views
有人請食飯,去左呢到食,都係一般果種一圍菜咁食,菜式都係正常會有嘅野啦,菜扒冬菇、節瓜肉、蒸魚、蜜糖核桃、伊麵等等。水汁正常啦,唔算話好出色,不過不失咁,主要都係為左一班人食下聚下。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)