48
12
8
5-min walk from Exit E1, Sheung Wan MTR Station continue reading
Telephone
3650 0066
Introduction
Celebrity Cuisine serves high-end Chinese dishes such as Abalone and Sparrow’s Nest. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2010, 2017), Michelin 2 Starred Restaurant (2011-2016)
Opening Hours
Today
12:00-15:00
18:00-22:30
Mon-Sun
12:00-15:00
18:00-22:30
Payment Method
Visa Master Cash
Number of Seats
42
Other Info
Alcoholic Drinks
May Bring Your Own Wine Details
VIP Room Details
Parking
Phone Reservation
10% Service Charge
Outdoor Seating
TV Broadcast
Signature Dishes
百花釀蟹鉗 花紹焗雞 海鮮盆 脆皮BB鴒 燕窩釀雞翼
Review (71)
名人坊位於九如坊的蘭桂坊酒店,明明很近,偏偏我去到很遠,因為我以為是中環的蘭桂坊酒店,去到酒店大堂打給朋友。。。。頂!去錯。半個小時後終於嚟到,再細心睇食評原來呢一間餐廳已經攞咗米之蓮星級好多年啊。呢度嘅中菜與別不同,能夠從傳統破格,變化出更加美味的高級粵菜。先來嘅有贈送的煎蘿蔔糕,最欣賞嘅就係佢懂得利用香港最地道的風味,就係呢個橙色的辣椒醬,乾炒牛河永遠佢都會出現,配搭蘿蔔糕係一絕嘅!第一道菜來的係蛋白蒸蟹鉗,自己覺得呢就冇禮賓府嘅花雕蒸蟹鉗咁出色,但係呢蛋白蒸得香滑,味道調校得剛好,配上新鮮的大蟹鉗,已經令人印象深刻。接着嘅係得奬名菜海鮮百寶盒,做得精細美味,口感鬆化,海鮮份量亦都好多。係一個不錯嘅開胃前菜。(八寶盒係要預先訂制,有興趣嘅話一定要打電話去訂)然後就係呢一個砂鍋焗筒蠔,筒蠔炸完再焗都依然10分大隻,外邊脆帶點點汁,裏面係先甜嘅蠔味。惹味。而且份量很多,足料之作,味道唔會過火,剛好同蠔嘅鮮味相輔相成。另一個精彩彩色就係呢度嘅走地雞,香港嘅走地雞已經買少見少,呢度嘅走地雞肉質鮮嫩,但仍然富有口感,走地雞做過運動果然唔同啲,皮嘅脂肪唔會太多,薄薄的雞皮食落去更加美味,做法能夠保持走地雞的鮮甜,而且大少少鹹味令味道更加突出。呢一個都係要訂咖!當晚仲飲左一個驚喜嘅紅酒,幫我地探討緊點解呢佢要指名係未知邊一地種嘅提子,朋友就係呢度講笑啦!原來特別寫明邊一塊田種出嚟嘅提子去釀製,係特別精彩咖!配上走地雞同埋焗蠔,都能凸顯出邊一個紅酒嘅味道。一個好好嘅matching . 菜呢我哋就點左呢一個上湯扒豆苗,我本身好鍾意食豆苗,生熟到剛好唔會太老,吃得出菜嘅綠油油感覺,只需要配上少少嘅瑤柱絲同埋上湯已經10分美味。甜品都係另外一個驚喜之作,天山雪蓮配蓮子糖水,青得來夠滋潤,仲有美味嘅柚同埋水果,為晚飯畫上完美句號。簡單到一碟蘿蔔糕或者一夾炒菜,都做得細緻而且係食物味道配搭上面下定功夫,怪不得能夠多年維持米之蓮質素,事實上呢度食嘅唔係去到好高級嘅食物,反而簡簡單單,小菜三幾款都食得出廚師的真味。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-03-19
560 views
Had dim sum here even though their Michelin worthy dishes seemed to be Chinese delicacies. The dim sum was fairly priced (compared to the a la carte menu) and quality was pretty good as expected. The dish that stood out for me was deep fried abalone. The rice flour was crispy and the filling went very well with the sweetness of the flour. On the whole, pretty good experience. We paid about 250-300 dollars each - not cheap but not overpriced either. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
This Cantonese restaurant is located in Lan Kwai Fong Hotel, Kau U Fong, Central. The hotel is really small and when entering the entrance there is a tiny reception counter and we went straight to the lift to go to the first floor. And like the lobby the restaurant is not big, with only a few tables on a L-shaped layout.We ordered the special menu with the credit card discount, to allow us to try more dishes. And first comes the Chicken Wing Stuffed with Bird Nest. This is one of the signature dishes and the chicken wing is crispy on the outside, and stuffed fully with bird nest inside, providing an interesting contrast on texture. Personally the bird nest prepared in this manner is more a gimmick since it has no taste. Not something I crave for, however. The second course is the Double-Boiled Soup with Conch Slices and Fish Maw. The soup is clear and not oily, with a large piece of fish maw and some thin slices of abalone. Again a soup to showcase the premium value of the set, but at least the taste of the soup is nice and flavorful.The third course is another signature, the Stir-Fried Pig Stomach Tips with Bell Pepper. The stomach tips is thinly sliced, and cooked perfectly, crunchy but not rubbery. The bell pepper and onion gives a good complement, and with the soy beans further enhanced the aromas. There is also a hint of spiciness to make it even appetizing. This dish really deserved the recognition in my opinion. The fourth course is Braised Abalone with Vegetable. The size of the abalone is decent, braised beautifully such that you can easily cut with the knife. The abalone sauce has the right degree of flavor, not overly salty but able to bring out the savory of the abalone. The vegetable is fresh and tender. A fairly good dish.The fifth course is the Grilled Pigeon. My requirement on this dish is first on the size of the pigeon, and this restaurant certainly met my criteria on this aspect, with the right size to have a good bite on meat, but not overly so which also means the pigeon is a bit too old and its meat too tough. The pigeon has also been marinated well, and even without adding the salt or sauce, it is juicy and full of flavors. My favorite on the night.The sixth course is Pea Sprout in Supreme Broth. A very common dish in any Cantonese restaurant, the pea sprout is decent, quite soft and young, and there is not much residue after munching. The broth provides the seasoning to the vegetable and is a very good fit, with also the thinly sliced Chinese ham and garlic a good complement.The seventh course is the Steamed Garoupa, which has a nice condiment accompanying, including shiitake mushroom and salted mustard, all thinly shredded. The fish itself has a firm texture, nice taste and matches with the condiment also very well. My only comment was that this dish would be very difficult for a foreigner to handle. But still for us it has no issue. The eighth course is another signature, the Chef's Recommended Fried Rice. The fried rice is very good with each individual rice distinct and not lumped together. With egg, spring onion, shrimps and scallops, the taste is also nice and getting us all full.Then we have Fruit which is a piece of Pomelo and a slice of Water Melon. Both the fruit are sweet, fresh and juicy. A palate cleanser also in a certain way. And then we have the Boiled Fungus with Papaya Sweet Soup. I personally did not like this dessert because of the strong papaya aroma, but this one I did finish all because there is no such aroma and also it got the right sweetness for me, not overly so.The decor and the atmosphere is decent, without any element to impress but looking at the 'sanitation' cabinet/cart for keeping the bowls and dishes make me wonder whether I am in a restaurant in China or not. Also, there is a small girl who walks around the kitchen and out, who seems to be the daughter of someone working in the restaurant. Again I think that is not appropriate and also quite dangerous with the young girl walking around, and certainly downgraded a lot my opinion for the restaurant.The cost is $3032 for three persons, and that is already with a credit card discount offer on the set. Given what we have and the total experience, I would say it is a bit too expensive from the price/value consideration.My overall rating is 58/100. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-01-24
1169 views
第一次來到名人坊高級粵菜食, 之前睇過OPENRICE 既評價, 大部分都係好評本身都鐘意搵米芝蓮餐廳, 因為質素比較有保證雖然呢間中菜餐廳係2017年跌番做米之蓮一星, 我舊年11月去食既時候都仲係2星主廚鄭錦富係林百欣既家廚, 我估能夠係大富之家既人身邊留甘耐有一定既實力因為第一次去食既關係, 所以叫左比較多野食富哥炒飯: 果然做到炒到一粒粒都分明, 唔油利, 但係對我黎講味道偏淡, 不過我反而佩服佢既刀工, 蔥切到好細粒, 細到好似一粒米甘, 係人都知切野係煮野食既基本功,  但係呢碟飯既蝦係冇咩鮮味, 應該係雪蝦, $288, 名氣好大, 味道還可燕窩雞翼:  有好多燕窩係入面, 而且係熱騰騰, 係新鮮炸起, 皮甜甜地瑤柱蛋白炒蛋絲: 都係欣賞佢既刀工, 反而味道一般, 值得一講係佢既芽菜好甜唔星, 我都好想知佢點煮呢度菜蘿蔔糕: 非常好味! 我平時係唔點食呢樣野, 因為平時食平價蘿蔔糕通常都係成口粉冇咩味, 富哥既蘿蔔糕係食到蘿白絲, 佢跟既XO醬(規定要叫, $30/碟) 好好味, 好多瑤柱絲侍應服務態度都好好, 點菜都即時行過來反而裝修就唔太靚, 太多紫色有糖水送, 味道可以, 連子唔苦, 好難得最後主廚富哥走來問我地覺得岩唔岩食, 雖然都係門面功夫, 不過都證明到佢重視客人, 我之前食其他米芝蓮2星既中菜餐廳晚餐都未試過有甘既招待。整體來說, 滿意, 亦都覺得富哥好似佢訪問所講, 客人係好重要 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-09-04
4983 views
save咗好耐,但每次想嚟嘅時候就覺得,又名人坊,又高級粵菜,實講個名真係幾俗套,連續幾年有米芝蓮2星,仲要serve開啲大粒名人客㗎喎,主觀地覺得應該會好大牌,所以一直都徘徊在似想試又唔想試之間。咁橋今日電視介紹呢度喎,橫掂又諗唔到食乜好,就走嚟試吓!打個電話訂檯先,聽電話嘅職員又幾好禮貌喎!希望到時都OK啦!一到酒店lobby已經覺得service不錯,職員勁有禮貌咁問我去幾樓,幫我噤埋1樓,印象都幾好。上到去店員已經勁有禮貌滿臉笑容咁話我知邊張檯係我哋嘅,吖服務又真係唔錯喎!set lunch唔係太吸引,於是我哋選擇散叫由$38至$48嘅點心燕窩釀雞翼 ($128)非常花心思嘅一道菜,先將生雞翼去骨,再用成萬幾蚊一斤嘅印尼官燕用上湯熬,跟住先釀入隻雞翼度,吊乾2至3個鐘之後再喺雞皮上搽麥芽糖水,咁樣先落鑊炸。唔好睇隻雞翼細細隻,雞皮金黃色超靚又脆卜卜,雖然係炸,但一啲都唔覺得油膩。一切開,哇啲燕窩係多到必晒出嚟㗎!諗都冇諗過,竟然嫩滑嘅燕窩會多得過雞肉?!真係要講句,唔係咁抵食呀嘛?西菜鯪魚球 ($48)哇好大粒鯪魚球!好似棉花咁軟綿綿,零腥味,仲充滿蔥及芫茜嘅香味;墊底嘅竟然係好多芥菜膽,超驚喜!鮮甜不特止,仲要冇渣,勁嫩!好好味!蜜餞叉燒包 ($38)即叫即蒸,熱辣辣出爐;最憎叉燒包入面嘅餡有好多肥膏,但呢個真係非常啱,全部都係瘦叉燒,啖啖肉,個汁又唔會過甜,好味!飄香荷葉飯 ($240)塊荷葉勁新鮮,就算蒸完都仲可以保持濕潤,唔會乾爭爭好核突咁嘅樣。一打開塊葉,非常吸引,因為鋪滿鮮甜嘅蟹肉;鴨肉又多,仲要唔係好鞋好硬嘅鴨肉;而蝦粒亦都非常新鮮,可惜有啲未拎走條腸,有啲唔好睇;荷葉嘅清香未能夠完全滲入飯中,有啲失色;不過要讚嘅係米飯粒粒分明又有韌勁,輕盈又乾爽~雪耳龍眼杞子糖水竟然有糖水送?唔知幾耐冇試過去食飯送糖水喇,仲要唔係求求其其咁喎!平時送嗰啲糖水,通常都係糖水多過料,當差唔多送完嘅時候就加水再煲,乜味都冇... 但呢個唔係喎,唔算好甜,啲料係多到每一啖都係80%料20%糖水... 凍凍哋做個結尾,非常滿足真係要講句唔好意思,原來呢度對於每位客人都係一視同仁,冇因為係米芝蓮餐廳就好囂張,每碟菜都食得出係有心思去買食材及去煮,下次一定要試晚飯! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)