51
12
8
Level3
38
0
2018-12-25 1509 views
冬至大過年,今年訂咗名人坊慶祝,七大兩小,book左房,但其實佢地地方唔大,所謂的房亦只是開放式,除非你人多!今次叫咗好多唔同嘅菜式試試!咸蛋炸魚皮,超鬆脆,咸蛋剛好不太邪惡,忍不住吃完一round又叫多一round!金蠔~內超軟嫩,似流心咁,好好味!松茸螺頭湯,好正,一滴油都冇,又清又正,d湯渣肉都好淋!平時絕不吃湯渣的我都忍不住吃了幾舊!蛋白蒸大蟹鉗!請預訂!超鮮甜!啖啖肉!新鮮!上湯龍蝦,好美味,多膏!啖啖肉!八寶鴨,好好味!自己以前對八寶鴨冇乜特別好感,因為覺得膩同濟,但呢個有驚喜!裡面有栗子同咸蛋黃,甜甜地,好味炸子雞,皮脆內嫩,多汁!豉汁蒸鱔,餐牌冇的,專登叫人特別整比我地,好味彈牙!洋蔥焗蟹蓋,好多蟹肉!鮑魚絲炒米粉超級正!不要看佢好似好平凡,但係超級推介!米粉彈牙爽口,乾身!不油膩!吃完之後牒上沒有半滴多餘的油!可見做得十分出色!白汁焗意粉,好香!即叫即焗!廚房特意為我們準備的陳皮豆沙加湯丸來慶祝冬至!陳皮豆沙十分香,陳皮味十足,雖然已經好飽,但都忍不住吃曬!湯圓是街外貨,所以一般。
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冬至大過年,今年訂咗名人坊慶祝,七大兩小,book左房,但其實佢地地方唔大,所謂的房亦只是開放式,除非你人多!
今次叫咗好多唔同嘅菜式試試!

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咸蛋炸魚皮,超鬆脆,咸蛋剛好不太邪惡,忍不住吃完一round又叫多一round!

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金蠔~內超軟嫩,似流心咁,好好味!

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松茸螺頭湯,好正,一滴油都冇,又清又正,d湯渣肉都好淋!平時絕不吃湯渣的我都忍不住吃了幾舊!
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蛋白蒸大蟹鉗!請預訂!超鮮甜!啖啖肉!新鮮!

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上湯龍蝦,好美味,多膏!啖啖肉!

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八寶鴨,好好味!自己以前對八寶鴨冇乜特別好感,因為覺得膩同濟,但呢個有驚喜!裡面有栗子同咸蛋黃,甜甜地,好味

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炸子雞,皮脆內嫩,多汁!
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豉汁蒸鱔,餐牌冇的,專登叫人特別整比我地,好味彈牙!

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洋蔥焗蟹蓋,好多蟹肉!

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鮑魚絲炒米粉
超級正!不要看佢好似好平凡,但係超級推介!米粉彈牙爽口,乾身!不油膩!吃完之後牒上沒有半滴多餘的油!可見做得十分出色!
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白汁焗意粉,好香!即叫即焗!

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廚房特意為我們準備的陳皮豆沙加湯丸來慶祝冬至!陳皮豆沙十分香,陳皮味十足,雖然已經好飽,但都忍不住吃曬!湯圓是街外貨,所以一般。
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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Level3
53
0
2018-09-29 2127 views
前幾天有位朋友同我講,你生日大多數選擇西餐廳,今次要破例食中式午飯,我真係好期待,原來帶到我蘭桂坊酒店1樓「名人坊」,這位「隱世廚神」星級主廚鄭錦富先生在2010年贏得米其林一星,隔年之後晉升為二星餐廳,2017年米芝蓮1星,我更加聽過富哥自己親身剖白生路歷程,機緣巧合做了林百欣私廚20年,坐低餐枱後,我朋友話已經安排好午餐,(1)粟米鮮淮山紅蘿蔔:飲落後感覺好多味道湧現出嚟,有甜,有鮮,總言之感覺好清甜,(2) 琵琶豆腐:本人很喜歡食豆腐,外脆內滑(3) 蒜蓉蒸龍蝦:頂呱呱(4)燒乳鴿: 皮脆嫩滑,一啖咬落去,D肉汁慢慢 滲出嚟,好滿足(5) 龍躉:感覺好滑(6)木瓜雪耳糖水:糖水味道剛剛好,掛住食,我都要感覺身邊既環境,枱與枱之間都好闊落,所以當大家說話時,都唔會騷擾到大家, 今日既午餐比足💯
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前幾天有位朋友同我講,你生日大多數選擇西餐廳,今次要破例食中式午飯,我真係好期待,原來帶到我蘭桂坊酒店1樓「名人坊」,這位「隱世廚神」星級主廚鄭錦富先生在2010年贏得米其林一星,隔年之後晉升為二星餐廳,2017年米芝蓮1星,我更加聽過富哥自己親身剖白生路歷程,機緣巧合做了林百欣私廚20年,坐低餐枱後,我朋友話已經安排好午餐,(1)粟米鮮淮山紅蘿蔔:飲落後感覺好多味道湧現出嚟,有甜,有鮮,總言之感覺好清甜,(2) 琵琶豆腐:本人很喜歡食豆腐,外脆內滑(3) 蒜蓉蒸龍蝦:頂呱呱(4)燒乳鴿: 皮脆嫩滑,一啖咬落去,D肉汁慢慢 滲出嚟,好滿足(5) 龍躉:感覺好滑(6)木瓜雪耳糖水糖水味道剛剛好,掛住食,我都要感覺身邊既環境,枱與枱之間都好闊落,所以當大家說話時,都唔會騷擾到大家, 今日既午餐比足💯
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粟米淮山紅蘿蔔湯
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琵琶豆腐
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蒜蓉蒸龍蝦
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燒乳鴿
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龍躉
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木瓜雪耳糖水
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(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Decor
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Value
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Dine In
Recommended Dishes
粟米淮山紅蘿蔔湯
琵琶豆腐
蒜蓉蒸龍蝦
龍躉
木瓜雪耳糖水
Level1
1
0
2018-09-15 1456 views
用每位$688元这价錢食到咁有水準的食物,真的心滿意足!感受著上等材料星级厨藝貼心服務,食一餐實而華的飯局,真系冇得彈!之前賞試过坊間很多裝煌華麗,地點卓越的餐館都沒有这里的精心水準。一分錢一分貨揀間用个心去做既餐廳食飯,安心又放心!
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用每位$688元这价錢食到咁有水準的食物,真的心滿意足!感受著上等材料星级厨藝貼心服務,食一餐實而華的飯局,真系冇得彈!之前賞試过坊間很多裝煌華麗,地點卓越的餐館都沒有这里的精心水準。一分錢一分貨揀間用个心去做既餐廳食飯,安心又放心!
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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DETAILED RATING
Decor
Service
Hygiene
Date of Visit
2018-09-13
Dining Method
Dine In
Spending Per Head
$800 (Dinner)
Recommended Dishes
  • 燕窩釀雞翼
Level4
1K
0
2017-07-31 5866 views
絲打行將出閣,約同小人茶敍,向小人發射了一枚紅色炸彈!兩個人茶敍,到來名人坊,貪它環境較為舒服,茗茶之餘可以慢慢細談。鮑魚咸水角味道不錯,少油少肥,咸咸香香,鮑魚是有的,只恨太少太細粒,沒多少鮑魚味。長大蝦春卷實的確頗長,春卷皮是超級的薄,似是吃著X華的蛋卷般又脆又香,內容更是充滿蝦肉,令人欲罷不能。跟著的XO醬炒腸粉,就差了幾條芽菜,不然就跟一碟乾炒牛河的河粉無甚差異了!腸粉炒得極其油膩,吃下就只感受到一個辣字,最後我們都沒有吃完這碟腸粉。金黃流沙包一如其名……是「流」的!用筷子一叉開,原舊奶皇餡是原封不動的穩固地坐落在包的中央,半點都不流沙。食味還好,不會過甜,帶有奶香。店方送的紅豆沙絕不馬虎,清甜得來有粒粒紅豆,還是起沙的呢~~收到紅色炸彈,是時候準備銀両做人情了。
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絲打行將出閣,約同小人茶敍,向小人發射了一枚紅色炸彈!

兩個人茶敍,到來名人坊,貪它環境較為舒服,茗茶之餘可以慢慢細談。
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鮑魚咸水角味道不錯,少油少肥,咸咸香香,鮑魚是有的,只恨太少太細粒,沒多少鮑魚味。
鮑魚咸水角
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長大蝦春卷實的確頗長,春卷皮是超級的薄,似是吃著X華的蛋卷般又脆又香,內容更是充滿蝦肉,令人欲罷不能。
長大蝦春卷
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跟著的XO醬炒腸粉,就差了幾條芽菜,不然就跟一碟乾炒牛河的河粉無甚差異了!腸粉炒得極其油膩,吃下就只感受到一個辣字,最後我們都沒有吃完這碟腸粉。
XO醬炒腸粉
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金黃流沙包一如其名……是「流」的!用筷子一叉開,原舊奶皇餡是原封不動的穩固地坐落在包的中央,半點都不流沙。食味還好,不會過甜,帶有奶香。
金黃流沙包
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店方送的紅豆沙絕不馬虎,清甜得來有粒粒紅豆,還是起沙的呢~~
紅豆沙
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收到紅色炸彈,是時候準備銀両做人情了。
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Type of Meal
Lunch
Recommended Dishes
鮑魚咸水角
長大蝦春卷
Level4
169
0
2017-03-19 4777 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.
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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.
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53 views
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(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Dine In
Spending Per Head
$300
Level4
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 d
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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.
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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.

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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.
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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.

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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.
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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.
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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.
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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.

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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.
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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.
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-02-23
Dining Method
Dine In
Spending Per Head
$1010 (Dinner)
Dining Offer
Credit Card Offers
Level2
26
0
2017-01-24 4163 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
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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

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
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$60
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56 views
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0 comments
56 views
0 likes
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35 views
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0 comments
44 views
0 likes
0 comments
63 views
0 likes
0 comments
53 views
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51 views
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(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-11-19
Dining Method
Dine In
Spending Per Head
$780 (Lunch)
Celebration
Birthday
Recommended Dishes
  • 蘿蔔糕
  • XO 醬
Level4
671
3
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
Read full review
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。
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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!
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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。
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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)
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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。
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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!
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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 .
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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。
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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。
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
  • 煎蘿蔔糕
Level4
555
1
2016-09-04 5980 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
Read full review
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!
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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
XO醬
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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?
燕窩釀雞翼
$128
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燕窩釀雞翼
$128
74 views
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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!
西菜鯪魚球
$48
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西菜鯪魚球
$48
51 views
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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!
蜜餞叉燒包
$38
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蜜餞叉燒包
$38
42 views
0 likes
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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~
飄香荷葉飯
$240
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飄香荷葉飯
$240
47 views
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飄香荷葉飯
$240
44 views
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飄香荷葉飯
$240
61 views
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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
雪耳龍眼杞子糖水
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592 views
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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!
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-09-04
Dining Method
Dine In
Spending Per Head
$240 (Lunch)
Recommended Dishes
XO醬
燕窩釀雞翼
$ 128
燕窩釀雞翼
$ 128
西菜鯪魚球
$ 48
西菜鯪魚球
$ 48
蜜餞叉燒包
$ 38
蜜餞叉燒包
$ 38
雪耳龍眼杞子糖水
Level4
986
1
2016-08-07 4688 views
今天同hubby 再續米芝蓮之旅,是次要試的是米芝蓮二星的名人坊。餐廳位於上環一酒店內,裝修清雅,座位唔多,眼見只有六張枱。點心價格由38到48不等,而午市套餐則由198一位起,包四餸一湯一甜品。我們點了午市套餐一試其炒菜功架。粟米鮮准山紅蘿蔔湯:味道清甜,有住家湯的味道,好適合夏天飲用。椒鹽九肚魚:炸皮很薄,質地香鬆脆滑,完全唔覺得油膩,很有水準。鹽燒牛腩煲: 牛腩超水準表現,有煲仔的香,肉質軟稔帶嚼勁,仲好有肉味,個汁是很簡單的腩汁,無其他的花椒八角,咬落去真的以為自己食緊和牛!這絕對是我食過最好的牛腩!!強烈推介!燒乳鴿:乳鴿細細隻,皮脆肉嫩,加上椒鹽更香口,肉汁豐富又唔乾,不錯!木耳炒絲瓜:清清地,唔係咁特別;但配上xo 醬,味道豐富一點,瑤柱味十足。木瓜雪耳糖水:輕甜,感覺滋潤清甜,有雪梨粒木瓜粒等。總結:環境舒適恬靜,味道不錯,服務一流,是名符其實的二星餐廳,推介!
Read full review
今天同hubby 再續米芝蓮之旅,是次要試的是米芝蓮二星的名人坊。餐廳位於上環一酒店內,裝修清雅,座位唔多,眼見只有六張枱。
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點心價格由38到48不等,而午市套餐則由198一位起,包四餸一湯一甜品
410 views
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我們點了午市套餐一試其炒菜功架。
426 views
1 likes
0 comments
粟米鮮准山紅蘿蔔湯:味道清甜,有住家湯的味道,好適合夏天飲用。
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椒鹽九肚魚:炸皮很薄,質地香鬆脆滑,完全唔覺得油膩,很有水準。
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鹽燒牛腩煲: 牛腩超水準表現,有煲仔的香,肉質軟稔帶嚼勁,仲好有肉味,個汁是很簡單的腩汁,無其他的花椒八角,咬落去真的以為自己食緊和牛!這絕對是我食過最好的牛腩!!強烈推介!
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燒乳鴿:乳鴿細細隻,皮脆肉嫩,加上椒鹽更香口,肉汁豐富又唔乾,不錯!
64 views
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木耳炒絲瓜:清清地,唔係咁特別;但配上xo 醬,味道豐富一點,瑤柱味十足。
57 views
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木瓜雪耳糖水:輕甜,感覺滋潤清甜,有雪梨粒木瓜粒等。
44 views
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總結:環境舒適恬靜,味道不錯,服務一流,是名符其實的二星餐廳,推介!
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-08-07
Dining Method
Dine In
Spending Per Head
$250 (Lunch)
Level4
出外吃飯, 最重要的是「跟師傅」。畢竟廚藝是一種很個人的藝術, 即使有食譜在手, 不同人做出來的東西都不一樣, 味道可以相差很遠。常常聽食友說, 名人坊的 鄭錦富富哥 是粵菜之中的第一人, 簡單的一個炒飯, 到了他的手中, 也變得美味異常。為人低調的他務實不花巧, 時常都留在名人坊的廚房之中, 事事親力親為, 在這裡用餐畢竟是有水準保證的。直至去年, 富哥被台灣高雄的漢來名人坊邀請成為了客席主廚, 才偶爾會見他不在店中, 飛到高雄那邊做指導去了。對我來說, 要好好的吃一次粵菜是一件勢在必行的事, 也是一個極大的投資。今次的夜宴對我來說, 重點在富哥。現下跟飯局同去, 既可以吃到最多的款式, 又必定會是由富哥主理, 真是百利而無一害。琵琶豆腐 // 欖菜四季豆今次所吃的食物以味道為主, 賣相沒有特別的華麗, 或許是和富哥的性格相襯吧。去之前沒有好好研究菜單, 認不出這個金黃飽滿的, 是琵琶豆腐。一般來說是把豆腐混魚膠、冬菇, 攪拌成蓉, 再勺成小枇杷的形狀炸香。不過今日在名人坊所吃的, 豆腐並無攪爛, 口感更滑。只是豆腐本是易碎之物, 這樣處理的話更需要的是一雙巧手吧。小碟之上另有欖菜四
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出外吃飯, 最重要的是「跟師傅」。畢竟廚藝是一種很個人的藝術, 即使有食譜在手, 不同人做出來的東西都不一樣, 味道可以相差很遠。常常聽食友說, 名人坊的 鄭錦富富哥 是粵菜之中的第一人, 簡單的一個炒飯, 到了他的手中, 也變得美味異常。

為人低調的他務實不花巧, 時常都留在名人坊的廚房之中, 事事親力親為, 在這裡用餐畢竟是有水準保證的。直至去年, 富哥被台灣高雄的漢來名人坊邀請成為了客席主廚, 才偶爾會見他不在店中, 飛到高雄那邊做指導去了。

對我來說, 要好好的吃一次粵菜是一件勢在必行的事, 也是一個極大的投資。今次的夜宴對我來說, 重點在富哥。現下跟飯局同去, 既可以吃到最多的款式, 又必定會是由富哥主理, 真是百利而無一害。
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琵琶豆腐 // 欖菜四季豆
今次所吃的食物以味道為主, 賣相沒有特別的華麗, 或許是和富哥的性格相襯吧。去之前沒有好好研究菜單, 認不出這個金黃飽滿的, 是琵琶豆腐。一般來說是把豆腐混魚膠、冬菇, 攪拌成蓉, 再勺成小枇杷的形狀炸香。不過今日在名人坊所吃的, 豆腐並無攪爛, 口感更滑。只是豆腐本是易碎之物, 這樣處理的話更需要的是一雙巧手吧。
小碟之上另有欖菜四季豆、煎蘿蔔糕一片, 甚是豐富。
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椰皇燉螺頭雞湯
椰子煲雞一向是我中意的湯水, 味道又清又甜。只不過這個湯呀, 實在用的不是椰皇而是老椰子的肉, 否則哪有這樣厚的椰肉呢。椰子的味都煮到湯中, 椰肉則棄之不吃。以老椰子煲湯, 大概是靈活的廣東人才想得出來。
56 views
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48 views
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燕窩釀雞翼
若說是首本名菜, 富哥的招牌一定是燕窩釀雞翼。以前, 燕窩被視為對身體健康的食材, 產量不多, 所以價格很矜貴; 但近年人們對燕窩的看法已變, 這食材的人氣度已是大減。個人看法是, 任何食材只要不是過量, 對身體的影響都不會大, 「燕窩養癌」芸芸, 大可不理之。

釀雞翼是一道花時間的功夫菜色, 逐隻雞翼去骨已經夠麻煩, 釀入燕窩還要風乾數小時才可以拿去炸, 準備時間可不短呢。聽飯局舉辦人KC介紹, 才知道釀燕窩是高難度動作: 釀少了, 雞翼不夠漲卜卜, 就不好看了; 但釀得多了, 雞翼就會爆開, 也算失敗。但看碟子上的這一隻, 金黃飽滿的, 真漂亮。燕窩本來沒太重的味道, 要先以上湯煨之, 才算加了點鮮。此釀雞翼入口香而不膩, 難怪達官貴人們都為之深深著迷呢。
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36 views
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焗釀蟹蓋
沒想到, 這一味焗釀蟹蓋, 竟是off menu之選。若是自己來吃, 一定會與之錯過吧。單看賣相, 訝異於此蟹蓋的size頗小。不似別的名中菜廳, 愛選用大隻的花蟹, 再加個金色的蟹型碟子做配襯, 唔食得都打得嘛。

但低調之極的賣相之下, 是滿滿的塊狀蟹肉。別的材料極少, 口口都是鮮甜, 說是最好吃的焗釀蟹蓋, 絕無誇張失實之嫌。正正印證了味道的好壞, 和用料的大小, 實無關係。掌廚的心機, 才是最重要的。
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33 views
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紅燒33頭日本吉品鮑魚佛跳牆
這奢華的菜, 就是今晚的主角。海味博大精深, 真不敢在此胡說八道。只見富哥做的鮑魚顏色比較深, 味道也比較濃。食友請富哥賜教, 富哥卻是略帶腼腆地說沒有甚麼秘技, 只是不似普通人做鮑魚是用「煲」, 他為了把鮑魚的味道保持在鮑魚之內, 用的是「蒸」。

且不說怎生去蒸才可以把鮑魚蒸得柔軟不糯, 但富哥這做法真令人心悅誠服呢。由其是當廚師是在料理比較靚的日本吉本鮑之時, 若是把鮑魚之鮮甜都煲出來化在鮑汁之中, 那鮑魚吃起來口感再好, 味道卻會是稍次。但富哥這是把鮑魚最好的口感, 及鮑魚最香之味盡數保留, 這鮑魚吃起來, 才叫一等一。

至於用「蒸」之法出來的鮑汁味道會比較差, 也是無可耐何的事。畢竟鮑魚之香不是在鮑魚之中就是在鮑汁之中, 比魚與熊掌更是不可兼得。在我來說, 吃鮑魚就是吃鮑魚, 鮑魚是主鮑汁是副, 主次還是分明的。因此更為富哥的做法大感心折。

以鮑汁配襯同吃的翅、參、花膠, 味道上也自自然然是有點不同。小妹意想天開, 若是另擇次一級的鮑魚榨其精華, 棄鮑肉只取鮑汁, 用之作醬烹調翅、參、花膠, 那豈不是鮑魚鮮香, 別的也是甜美無比? 只是這樣一來, 這一碟菜勢必要定為天價才可。
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花雕焗飛天雞
父母孩童之時吃的都是通山跑新鮮雞。我小時候吃的已是飼養雞, 但至少是在街市一刀放血, 雞隻拿回家烹調時還是微溫的。到了今天, 想找新鮮雞可不易。所以當一家餐廳是用新鮮雞奉客之時, 這一味, 是很難會不好吃的。

單是金黃的雞皮已是令人垂涎三尺。這個時候不會跟我說甚麼健康不健康, 這皮是吃定的了。皮下脂肪不多, 皮爽香甜, 濃郁的咸香真的非常好吃。雞胸的部分也可以做到有汁又嫩, 還挑剔甚麼呢。
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家鄉蒸龍躉
很傳統的廣東式蒸龍躉。龍躉的味道本來是比較濃厚的, 加上冬菜同蒸, 可以平衡那厚實的味道, 比較清爽。莞茜的作用也是一樣。小妹好彩, 恰恰分到魚鮫之位, 肉質特別的有彈力, 咬起來不輸又彈又滑的魚皮。我本人其實不太中意吃魚皮, 但龍躉的魚皮卻是萬萬不可不吃。狀甚似花膠, 微粘的, 彈力很高的, 是極品。

家中若是蒸煮龍躉的話做法和這裡一樣, 不過魚塊會厚身一點, 接近正方體。吃慣吃熟, 還是覺得魚肉在厚切的情況下, 更有口感更好吃。
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雲腿扒菜膽
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富哥招牌炒飯
炒飯看來簡單, 但在富哥心中不知怎地就做得特別好吃。飯粒的軟硬口感恰到好處, 不濕不糯, 微微的有點張力。蔥花、火腿、蛋花、薑米的份量是經心調配的, 相互輝影也互不侵犯, 誰也搶不了誰的風頭。
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名人蛋紅棗茶
結尾的甜點很是養生, 不過最特別的地方還落在名為「名人蛋」的蛋之上。富哥有感他的支持者比較注重健, 一頓盛宴之後, 很多人都不想吃並稱為高膽固醇的蛋黃。但浸在甜糖之中的蛋, 難不成咬掉一半再叫大家自行棄置蛋黃嗎? 不可能。於是富哥就想出把蛋殼抽乾, 再重新注入蛋白, 做出只有純蛋白的名人蛋。多費手功, 只為細心地做出食客喜愛之物。廚師的巧思, 就在小節之上看出。

要明白了解粵菜, 要學的事還多呢。深明不易為但也要走上的路, 有如此決心的又豈止我一人。若是可以明瞭落手者的苦心, 欣賞之餘更可以留下平言隻字, 讓食物留存後世, 才是快哉!
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-06-12
Dining Method
Dine In
Type of Meal
Dinner
Level4
2016-03-02 4380 views
名人坊高級粵菜 - 果然名不虛傳2016.02.29 Lunch一向聽聞屹立中環九如坊之名人坊高級粵菜水準相當高,還獲得不少獎項,讓對中菜一向不太熱衷的樹樹很有興趣,是日友人主動邀約樹樹共進午膳,難得訂到位,決定來這裡一試。踏進酒店小小的大堂,便有服務員詢問樹樹要去的餐廳,並替樹樹按電梯,很禮貌的說「小姐,搭LIFT上1樓就係,ENJOY」,有點意想不到的招待~LIFT門打開,已見有位西裝男士 (相信是經理吧) 在狹窄的入口歡迎客人,樹樹告訴訂位資料後,經理望也不用望訂位紙便帶樹樹入座,也許由於太遲訂位,坐的位置便是出LIFT的位置附近,幸好依然寧靜~坐下時,經理馬上問樹樹「小姐凍嗎?」並馬上取一張椅子過來「小姐,俾你放手袋」,再細心告訴樹樹可選甚麼茶,茶沖好後再為樹樹倒茶,雖是第一次光顧,整個感覺尤如常來的貴賓一樣!印象分已加到接近滿分了!由於只有二人,故決定點3個點心,再加一餸一炒米粉,相信應該可以吃光的!炒桂花瑤柱 ($180) 也許點心是即叫即製的關係,奉上的第一道菜竟是炒桂花瑤柱。這道菜用料很簡單卻相當巧功夫,所以不容易於坊間的餐牌找到,因此樹樹一般很喜歡點這個菜來看看大廚的
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名人坊高級粵菜 - 果然名不虛傳

2016.02.29 Lunch

一向聽聞屹立中環九如坊之名人坊高級粵菜水準相當高,還獲得不少獎項,讓對中菜一向不太熱衷的樹樹很有興趣,是日友人主動邀約樹樹共進午膳,難得訂到位,決定來這裡一試。

踏進酒店小小的大堂,便有服務員詢問樹樹要去的餐廳,並替樹樹按電梯,很禮貌的說「小姐,搭LIFT上1樓就係,ENJOY」,有點意想不到的招待~

LIFT門打開,已見有位西裝男士 (相信是經理吧) 在狹窄的入口歡迎客人,樹樹告訴訂位資料後,經理望也不用望訂位紙便帶樹樹入座,也許由於太遲訂位,坐的位置便是出LIFT的位置附近,幸好依然寧靜~

坐下時,經理馬上問樹樹「小姐凍嗎?」並馬上取一張椅子過來「小姐,俾你放手袋」,再細心告訴樹樹可選甚麼茶,茶沖好後再為樹樹倒茶,雖是第一次光顧,整個感覺尤如常來的貴賓一樣!印象分已加到接近滿分了!

由於只有二人,故決定點3個點心,再加一餸一炒米粉,相信應該可以吃光的!

炒桂花瑤柱 ($180)
炒桂花瑤柱
$180
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也許點心是即叫即製的關係,奉上的第一道菜竟是炒桂花瑤柱。這道菜用料很簡單卻相當巧功夫,所以不容易於坊間的餐牌找到,因此樹樹一般很喜歡點這個菜來看看大廚的功力。

光看賣相,已知蛋絲炒得很幼細,入口卻一點也不乾身,瑤柱很明顯用上很大隻的乾瑤柱,跟蛋絲一樣,很幼細但不乾身,芽菜雖熟但保持爽口,蟹肉雖幼細卻有淡淡的蟹香味,加上幼細的蔥花,不論是口感還是味道均很有層次~ 整碟餸不止賣相好看,還相當美味!值得推介~

生拆蟹肉炒米粉 ($240)
生拆蟹肉炒米粉
$240
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第二度上的菜依然不是點心,侍應很貼心的問我們需要他們代分還是直接上,對樹樹而言當然要直接上,否則如何拍照?

米粉用砂鍋上,很有智慧,這樣便能保持米粉的溫度,否則變凍的炒米粉入口感覺會很油膩。最意想不到的是,入口竟然有大排檔鑊氣的味道,蟹肉不是一絲絲,是一件件,毫不吝嗇,很有口感,蟹味濃郁,蛋入口很香,芽菜比較軟身,配料及味道很合樹樹口味,唯獨米粉的質感很林身,也許樹樹只鍾情爽口的米粉,林身的米粉入口沒有吃米粉的口感,令樹樹很失望... 還好不論是器皿、配菜及大廚功夫等均很有水準~ 吃到最後米粉仍能保持暖暖的~

鮑魚咸水角 ($48)
鮑魚咸水角
$48
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終於等到點心了~ 咸水角看起來沒甚麼持別,咬下去便知龍與鳳!皮炸得透,香脆卻不失軟軟的QQ口感~ 吃不到鮑魚味,卻吃到很香濃的臘味味道~ 也沒有坊間啖啖肥豬肉的味道~ 除與名稱不相符外,味道及口感確是不錯的~ 但吃時小心溫度,因為應該是剛炸起,是非常熱喔~

金黃流沙包 ($38)
金黃流沙包
$38
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樹樹一向對流心奶黃包沒有興趣,因為坊間很多只做到流心,卻完全沒有蛋黃味,包的皮也相當厚,只有甜味,很多時也會有麵粉味;但由於友人很喜愛,總不能要他獨自吃3個,如何也要試一個吧?
金黃流沙包
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拿上手,不像坊間剛蒸起熱到拿不到的溫度,先撕去外層薄薄一皮 (自從於某酒樓看到一籠籠待蒸的包沒有任何遮蓋下放在一邊後,從此不再吃人稱為最好吃的外層薄皮),再一分為二.... 噢,流心果然很澎湃,一分便馬上湧出來!馬上把半個放入口中,沒有熱到辣口的感覺,沒有討厭的麵粉味,包的皮不會太厚,整個口腔內全是很香蛋黃味,甜味適中,味道十分討好!唯一美中不足是包不夠鬆軟,但不論是大小、溫度及味道均相當有水準,愛好流沙包的你,千萬別錯過!

香煎蘿蔔糕 ($38)
香煎蘿蔔糕
$38
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此款點心樹樹一向很少點,但看見餐牌標榜「每天新鮮製造」,無論如何也要點來試試吧? 賣相相當不錯,起碼看得出願意認真把蘿蔔糕煎香~ 質地比較軟身,證明不會用太多的粘米粉,入口很香蘿蔔味,而且還是最傳統一絲絲的蘿蔔呢!最令樹樹印象深刻的,是入口沒有味精的味道,讓人吃後感覺很舒服~ 沒有太多配料,也許正是如此才吃到蘿蔔的香味及清新感吧!

香芋西米露 (贈送)
香芋西米露
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想不到結賬後會有糖水送,這碗香芋西米露,雖說是贈送,卻絲毫也不馬虎,每件芋頭很粉,入口即溶,西米露有淡淡椰香味,甜度也適中,唯西米煮太久沒有口感,但對於一碗贈送的糖水,已是十分有水準了!以此糖水作為是次午餐的結尾,為整個午餐來個完滿的結束!

貼心友善的服務 + 高質素的食物 + 舒適寧靜的環境 = 美好的用膳經歷,樹樹必會再來試試其他食物~

Lunch:約$340/位

Other Info. : 1. 茶芥$20/位 2. XO醬$28/碟,每桌也會捧上 3. 座位有限,最好預先訂位
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-03-01
Dining Method
Dine In
Spending Per Head
$340 (Lunch)
Recommended Dishes
炒桂花瑤柱
$ 180
金黃流沙包
$ 38
香煎蘿蔔糕
$ 38
香芋西米露
Level4
100
0
2016-02-25 2998 views
友好嘅合作伙伴邀請我地今日食個Lunch,挑選咗離工作地點好近嘅名人坊高級粵菜度嘆~平時附近嘅平民食店就去得多,呢家中環蘭桂芳酒店嘅出品作又係點呢,確實OK期待嘅。九道菜嘅Lunch, 重點介紹幾樣啦!蘿白糕拼琵琶豆腐(/5為滿分)賣相:豆腐炸到金黃色,唔似塊蘿白糕煎到燶 咗,都吸引到食慾嘅。味道:平時大家食開蘿白糕同琵琶豆腐嘅味道囉~不過個糕多粉咗少少!幸好兩件東東都算夠料!燕窩釀鳳翼(/5分為滿分)賣相:金黄色嘅雞翼睇落好香脆,雞翼好飽滿,食燕窩食飽。香味:炸香嘅雞……皮味囉。味道:東東嘅味道嚟自啲雞皮,好彩有呢個僅餘嘅鹹香,如果唔係太多嘅燕窩只會顯得呢道心機菜矜貴而無味。最好最好,下次留返啲雞肉俾我就好嘞!頭抽皇焗蠔(.5/5分為滿分)賣相:上色上得好好,金黃色(又?!一篇野出現咗幾次!但做到金黄而唔燶係好難!)同埋啲蠔好大隻~~(心心眼)香味:香!味道:本人超級鍾意食蠔(生食除外),呢隻蠔無鐵銹味,上層炸到脆卜卜,咬落去腍唔un, 算係咁。家鄉蒸龍躉腩(.5/5分為滿分)賣相、香味無咩特別,正常喺街見嘅模樣。至於味道,龍躉肉由皮到肉都好靭如橡筋,勝在啲豉油汁夠麻油香,一
Read full review
友好嘅合作伙伴邀請我地今日食個Lunch,挑選咗離工作地點好近嘅名人坊高級粵菜度嘆~平時附近嘅平民食店就去得多,呢家中環蘭桂芳酒店嘅出品作又係點呢,確實OK期待嘅。

九道菜嘅Lunch, 重點介紹幾樣啦!

蘿白糕拼琵琶豆腐(
/5為滿分)
43 views
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賣相:豆腐炸到金黃色,唔似塊蘿白糕煎到燶 咗,都吸引到食慾嘅。

味道:平時大家食開蘿白糕同琵琶豆腐嘅味道囉~不過個糕多粉咗少少!幸好兩件東東都算夠料!

燕窩釀鳳翼(
/5分為滿分)
55 views
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42 views
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賣相:金黄色嘅雞翼睇落好香脆,雞翼好飽滿,食燕窩食飽。

香味:炸香嘅雞……皮味囉。

味道:東東嘅味道嚟自啲雞皮,好彩有呢個僅餘嘅鹹香,如果唔係太多嘅燕窩只會顯得呢道心機菜矜貴而無味。最好最好,下次留返啲雞肉俾我就好嘞!

頭抽皇焗蠔(
.5/5分為滿分)
57 views
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賣相:上色上得好好,金黃色(又?!一篇野出現咗幾次!但做到金黄而唔燶係好難!)同埋啲蠔好大隻~~(心心眼)

香味:香!

味道:本人超級鍾意食蠔(生食除外),呢隻蠔無鐵銹味,上層炸到脆卜卜,咬落去腍唔un, 算係咁。

家鄉蒸龍躉腩(
.5/5分為滿分)
50 views
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賣相、香味無咩特別,正常喺街見嘅模樣。至於味道,龍躉肉由皮到肉都好靭如橡筋,勝在啲豉油汁夠麻油香,一碗白飯吖唔該(其實未飽)!

焗釀蟹蓋(
.5/分為滿分)
44 views
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飽滿嘅蟹蓋好重洋蔥味,蟹肉有好多好多,仲食到殼添,證明應該係人手拆肉拆得好唔小心,但又好真材實料feel!

招牌蟹肉炒飯(
/5分為滿分)
40 views
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竟然食到尾先食到好野。炒飯炒得好乾身,每口飯都有齊配料,蟹肉呀蛋呀,蟹肉呀蛋呀,飽足!

薑汁湯丸(
/5分為滿分)
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薑汁系列嘅糖水最忌唔重薑味,不過呢個非常重,good job! 加上兩粒細粒晶瑩剔透嘅黑芝麻味湯丸,粉糰同料1:1, 滿足啦!

總評:
/5分為滿分

(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-02-25
Dining Method
Dine In
Level4
2015-12-16 2782 views
今晚的晚飯,是為補祝生日的,故選址為中環九如坊的名人坊高級粵菜。名人坊是今年車胎人的星級餐廳,是由鄭錦富師傅主理,有"隱世廚神"之稱,據說鄭師傅亦曾為各界人賈商服務過。今晚的菜色選自餐牌,餐牌中不乏有名貴的食材入饌,亦有尋常的小菜。當到餐牌最後一頁,介糿了鄭師傅。今晚晚餐以蛇羮作為開始,是以每位上的,是一道 off-menu 的湯羮。蛇羮配以檸檬葉,使蛇羮具有清香的感覺。湯羮裡的材料豐富,質感稠結適中。琵琶豆腐(一百六十個大洋)豆腐表面金黃,而且表面不平,但是入口卻又非常的嫰滑,加上表的肉碎,令口感增不少。燕窩釀鳳翼(每隻:一百二十個大洋)用其他食材釀入雞翼就吃多,但以燕窩釀入,實在少食,而且增加了雞翼的矜貴度。燕窩需由雞翼帶起食味,故雞翼有脆口之餘,亦有燕窩的口感。頭抽皇焗蠔(二百二十個大洋)頭抽是黃豆發酵後的第一次提煉的醬油,這是常識吧!蠔用上頭抽,除可以品嚐到蛅的濃郁味道,亦可嚐到頭抽的香純,兩者的配合得很好。梅菜蒸菜心梅菜通常用來蒸肉的,但這菜式卻換上了菜心。菜心原是清甜爽脆的,但遇上了梅菜,卻又變得不單脆與甜,還有梅菜的芳香味覺。脆皮炸子雞(每隻:四百八十個大洋)炸子雞原隻放
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今晚的晚飯,是為補祝生日的,故選址為中環九如坊的名人坊高級粵菜。名人坊是今年車胎人的星級餐廳,是由鄭錦富師傅主理,有"隱世廚神"之稱,據說鄭師傅亦曾為各界人賈商服務過。
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今晚的菜色選自餐牌,餐牌中不乏有名貴的食材入饌,亦有尋常的小菜。當到餐牌最後一頁,介糿了鄭師傅。
1516 views
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1860 views
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