56
13
8
Level4
351
0
2020-04-30 3084 views
說到香港長期的米芝連摘星粵菜, 名人坊一定榜上有名. 主廚鄭錦富老師父是林伯的御用大廚, 在林伯去世後開了名人坊, 主打高級粵菜, 之後在澳門開了帝皇樓, 兩家也拿了一星. 鄭師父的Profile如此突出, 但在武漢肺炎之下, 他和餐廳也要減價救亡, 所以和餐廳訂座App推出套餐買一送一又或者是半價優惠. 我和女友的午餐就是用了後者, 還以為所有菜式也有半價, 但到了現場待應才告訴我們鮑蔘翅肚沒有這優惠. 理解如此決定, 但如果在訂座時可以清楚指明就更好.唯一沒有半價的菜式, 就是餐廳最出名的燕窩釀鳳翼, 炸雞翼只留下雞皮和翼尖, 以及雞皮下的一小層肉, 然後內裏全是燕窩. 口感對比強烈, 外脆內裡軟如棉花, 還有湯汁在內, 味道就是雞的鮮味和上湯的味道, 燕窩就是將兩種味道容納的載體, 沒有油膉味影響, 就是將釀雞翼這種家常做法Upgrade了不少. 點心點了奶皇包和煎蘿蔔糕, 兩者處理還好, 前者奶黃爆醬流出來, 但沒有鹹蛋黃粒就是欠了一點點口感和味道上的層次. 後者煎得金黃, 但是口感較粉而臘味不夠香.琵琶豆腐是另一道令我驚喜的菜色, 除了豆腐豆香濃郁外, 鯪魚肉填在豆腐週邊,
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說到香港長期的米芝連摘星粵菜, 名人坊一定榜上有名. 主廚鄭錦富老師父是林伯的御用大廚, 在林伯去世後開了名人坊, 主打高級粵菜, 之後在澳門開了帝皇樓, 兩家也拿了一星. 鄭師父的Profile如此突出, 但在武漢肺炎之下, 他和餐廳也要減價救亡, 所以和餐廳訂座App推出套餐買一送一又或者是半價優惠. 我和女友的午餐就是用了後者, 還以為所有菜式也有半價, 但到了現場待應才告訴我們鮑蔘翅肚沒有這優惠. 理解如此決定, 但如果在訂座時可以清楚指明就更好.

唯一沒有半價的菜式, 就是餐廳最出名的燕窩釀鳳翼, 炸雞翼只留下雞皮和翼尖, 以及雞皮下的一小層肉, 然後內裏全是燕窩. 口感對比強烈, 外脆內裡軟如棉花, 還有湯汁在內, 味道就是雞的鮮味和上湯的味道, 燕窩就是將兩種味道容納的載體, 沒有油膉味影響, 就是將釀雞翼這種家常做法Upgrade了不少. 點心點了奶皇包和煎蘿蔔糕, 兩者處理還好, 前者奶黃爆醬流出來, 但沒有鹹蛋黃粒就是欠了一點點口感和味道上的層次. 後者煎得金黃, 但是口感較粉而臘味不夠香.

琵琶豆腐是另一道令我驚喜的菜色, 除了豆腐豆香濃郁外, 鯪魚肉填在豆腐週邊, 口感軟實起伏有致, 再加上外面一層薄薄的脆皮, 又是將簡單菜式極致發揮的例子. 最後的荷葉飯見到蒸的火喉剛好, 從荷葉的鮮綠色就能見到, 配菜有蟹肉 瑤柱和蝦肉, 果然是高級粵菜. 難得的是豉油在飯的上色和味道平均, 口感也不會因蒸得過久而散軟. 以人均三百多元吃到星級午飯, 除了折扣上的安排以及點心上的小瑕疵, 我還算滿意呢!

原來名人坊在台灣已經有五間分店, 比香港和澳門加起來還要多, 這是台灣人比香港人更喜歡粵菜的原因嗎? (笑)
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28 views
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28 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Decor
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  • 燕窩釀雞翼
  • 琵琶豆腐
Level3
33
0
2020-10-06 0 views
中秋前夕,就算疫情也想團圓一下。之前和朋友來過幾次,喜歡這𥚃地方十分寧靜,朋友聚會有一種很溫暖的感覺。今天發現原來可以用app 訂位,喜出望外立即師奶仔上身,因為有特價,咁我可以食得更豪,坐旁邊兩位高層富貴人家立即斜視我哈哈,我真心想請大家食好啲㗎!不過大家知道有半價唔畀我請喔!我哋叫咗大良煎蝦餅,龍蝦粉絲煲,蒸龍躉,牛肉炒芥蘭。個龍蝦粉絲煲真係冇得彈,龍蝦好入味,龍蝦開邊,啲粉絲索晒啲湯汁,每一啖粉絲都好好味。蒸龍躉上面淋上炸菜,不過我唔食炸菜,所以冇特別喜歡唔喜歡。牛肉炒芥蘭似潮洲菜,好惹味。朋友經常來,經理送我們每人一客杏汁白肺湯,仲有秘製炸魚皮!太VIP了,被朋友單眼我,哈哈,怎麼了?又不是我逼他送我半價,我是光明正大用訂位app的喇!這餐飯十分美味,人情味比飯餸更令人難忘。現在我又想去了。
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中秋前夕,就算疫情也想團圓一下。之前和朋友來過幾次,喜歡這𥚃地方十分寧靜,朋友聚會有一種很溫暖的感覺。


今天發現原來可以用app 訂位,喜出望外立即師奶仔上身,因為有特價,咁我可以食得更豪,坐旁邊兩位高層富貴人家立即斜視我哈哈,我真心想請大家食好啲㗎!不過大家知道有半價唔畀我請喔!

我哋叫咗大良煎蝦餅,龍蝦粉絲煲,蒸龍躉,牛肉炒芥蘭。

個龍蝦粉絲煲真係冇得彈,龍蝦好入味,龍蝦開邊,啲粉絲索晒啲湯汁,每一啖粉絲都好好味。

蒸龍躉上面淋上炸菜,不過我唔食炸菜,所以冇特別喜歡唔喜歡。

牛肉炒芥蘭似潮洲菜,好惹味。


朋友經常來,經理送我們每人一客杏汁白肺湯,仲有秘製炸魚皮!太VIP了,被朋友單眼我,哈哈,怎麼了?又不是我逼他送我半價,我是光明正大用訂位app的喇!

這餐飯十分美味,人情味比飯餸更令人難忘。

現在我又想去了。
大良煎蝦餅
$220
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龍蝦粉絲煲
$398
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蒸龍躉
$480
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牛肉炒芥蘭
$220
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杏汁白肺湯
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黃金炸魚皮
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(The above review is the personal opinion of a 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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Hygiene
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Dine In
Recommended Dishes
龍蝦粉絲煲
$ 398
蒸龍躉
$ 480
牛肉炒芥蘭
$ 220
杏汁白肺湯
黃金炸魚皮
Level3
98
0
2020-10-02 0 views
今次是第二次來到名人坊, 第一次大概一個月前book咗枱 , 去到餐廳竟然發現關門 連樓下酒店 reception都唔知發生乜嘢事。 後尾打電話去餐廳佢話今日close, 但我跟他說我book了枱,佢話應該已經打咗畀客人今天cancel, 好明顯我哋冇收到電話😥😥😥今天第二次再嚟過, 今次有開門 😘.餐廳大堂只得6張枱但有三個侍應, 照理應該服務非常好, 但是他們只顧在聊天。 當我哋食完嘅時候, 佢就好匆忙問我哋仲有冇嘢加,冇就幫我哋埋咗張單先。我哋叫咗乳鴿, 沒有什麼分別,同一般酒樓做緊特價30蚊隻一樣感覺, 肉質唔算 嫩,但係都叫入味。 蟹炒粉絲, 今晚最好食的一碟餸, 唔會太乾,而且一啲油淋淋嘅感覺都冇,非常好食。 值得一讚 👍. 梅菜扣肉, 扣肉還可以,但係梅菜太碎濕濕,沒有梅菜味。 魚雲煲超級非常極之乾👎. 芋頭酥鴨, 不夠鬆脆。Overall 體驗是可以的,但是不是高級粵菜standard.
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今次是第二次來到名人坊, 第一次大概一個月前book咗枱 , 去到餐廳竟然發現關門 連樓下酒店 reception都唔知發生乜嘢事。 後尾打電話去餐廳佢話今日close, 但我跟他說我book了枱,佢話應該已經打咗畀客人今天cancel, 好明顯我哋冇收到電話😥😥😥

今天第二次再嚟過, 今次有開門 😘.
餐廳大堂只得6張枱但有三個侍應, 照理應該服務非常好, 但是他們只顧在聊天。 當我哋食完嘅時候, 佢就好匆忙問我哋仲有冇嘢加,冇就幫我哋埋咗張單先。

我哋叫咗乳鴿, 沒有什麼分別,同一般酒樓做緊特價30蚊隻一樣感覺, 肉質唔算 嫩,但係都叫入味。
蟹炒粉絲, 今晚最好食的一碟餸, 唔會太乾,而且一啲油淋淋嘅感覺都冇,非常好食。 值得一讚 👍.
梅菜扣肉, 扣肉還可以,但係梅菜太碎濕濕,沒有梅菜味。
魚雲煲超級非常極之乾👎.
芋頭酥鴨, 不夠鬆脆。

Overall 體驗是可以的,但是不是高級粵菜standard.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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  • 蟹肉炒粉絲
Level1
3
0
2020-07-08 718 views
私藏多年的粵菜,隔三差五總會和家人來光顧的。雖然之前從二星掉到一星,但也無損我對他的喜愛最喜歡這裡大廚對食材的處理和調味,很考功夫,恰到好處又能突出食材本身味道雖然環境裝修擺盤不算漂亮華麗,但勝在乾淨衞生,實而不華的一家餐廳每次來都必點的幾道菜: 琵琶豆腐,生炸乳鴿,炒飯/荷葉飯功夫菜,浸滿上湯的燕窩饟在去肉去骨的雞翼裡,雞皮很薄很脆,口感一流味道來説偏清淡的一道菜,所以大廚安排第一道上桌每次來必點之一,豆腐不攪碎,切小丁保留了質感,再把魚肉拌勻,雖然是炸的但不油膩,好吃服務員説是真正的“生炸”,即是沒經過蒸或烚,保持了原有的味道和肉汁外面很多炸乳鴿因為保存問題和方便烹調,都會事先烚熟再炸,所以味道難免有差這道有點失望,牛肉有筋,難嚼,不過紅燒汁不錯咸甜適中,好吃招牌的富哥炒飯,據説是不用一滴油,全靠大廚的拋鑊,不斷翻炒,做到在黏鑊又香口蝦仁蔥花很多,很好吃另外還有荷葉飯也很好吃,也是必點
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私藏多年的粵菜,隔三差五總會和家人來光顧的。
雖然之前從二星掉到一星,但也無損我對他的喜愛

最喜歡這裡大廚對食材的處理和調味,很考功夫,恰到好處又能突出食材本身味道
雖然環境裝修擺盤不算漂亮華麗,但勝在乾淨衞生,實而不華的一家餐廳

每次來都必點的幾道菜: 琵琶豆腐,生炸乳鴿,炒飯/荷葉飯
燕窩鳳翼
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功夫菜,浸滿上湯的燕窩饟在去肉去骨的雞翼裡,雞皮很薄很脆,口感一流

燕窩鳳翼
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味道來説偏清淡的一道菜,所以大廚安排第一道上桌
琵琶豆腐
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每次來必點之一,豆腐不攪碎,切小丁保留了質感,再把魚肉拌勻,雖然是炸的但不油膩,好吃

生炸乳鴿
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服務員説是真正的“生炸”,即是沒經過蒸或烚,保持了原有的味道和肉汁
外面很多炸乳鴿因為保存問題和方便烹調,都會事先烚熟再炸,所以味道難免有差
紅燒和牛
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這道有點失望,牛肉有筋,難嚼,不過紅燒汁不錯

梅菜蒸茄子
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咸甜適中,好吃

富哥炒飯
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招牌的富哥炒飯,據説是不用一滴油,全靠大廚的拋鑊,不斷翻炒,做到在黏鑊又香口
蝦仁蔥花很多,很好吃


另外還有荷葉飯也很好吃,也是必點
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2020-06-20
Dining Method
Dine In
Type of Meal
Dinner
Recommended Dishes
燕窩鳳翼
燕窩鳳翼
琵琶豆腐
生炸乳鴿
梅菜蒸茄子
富哥炒飯
  • 煎蘿蔔糕
Level1
3
0
2020-06-26 497 views
XO Sauce included in 茶芥 costs HKD100 for each little sauce plate. Otherwise, to be fair, money paid is worth the food.
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XO Sauce included in 茶芥 costs HKD100 for each little sauce plate. Otherwise, to be fair, money paid is worth the food.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level4
146
0
2020-03-25 1890 views
濃郁嘅豬肺湯,有兩粒彈牙嘅豬肚唔錯~之前睇相都唔覺原來呢個蛋白蒸蟹鉗係咁大嘅!啖啖肉好好味😋雖然話係蒸蛋吧但係我睇佢啲食落又似有蛋黃架喎|個人覺得,如果落啲酒咁樣仲好味!因為走同海鮮譬如蟹嗰啲都好㗎呢個話係走煮飛天雞,但係我又覺得唔係太重酒味,同埋鹹咗少少!個雞皮睇得出佢係肥肥白白的靚雞~咬落去,肉質好煙un!唔知係咪因為肺炎,佢幫我地逐位上咗碟!蟹肉燴時菜,清清地幾好味架!鍾意佢冇乜油,不過菜其實唔貴可以多少少籠仔蒸龍躉,啲魚幾好味,不過覺得太多油落咗落去整~因為我自己好怕油膩紅燒蘿蔔炆牛筋腩!!!!呢個全台公營係好味,亦都係今晚最好味嘅!問得啱啱好,啲牛腩食落去又唔會好肥,好大舊肉!牛筋亦都蚊到好林同埋好多!呢碟係全場最抵,但係又最好味😋因為想食多啲纖維,帶咗個蒸茄子,但係原來佢啲茄子係好似魚香茄子煲咁,先炸一炸嘅!係由左少少,但係好好味名人蛋紅棗茶,呢個我俾佢成粒都係蛋白嘅特點吸引左但係其實食落又冇乜特別,個糖水都冇乜驚喜,清清地畫一個句號~服務其實好好,只是應keep住會加水,成個場有四至五張枱所以唔會好迫,係私聚好地方。Overall 好味嘅,不過睇返份量同埋味道唔夠特出,覺
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濃郁嘅豬肺湯,有兩粒彈牙嘅豬肚唔錯~
$280
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之前睇相都唔覺原來呢個蛋白蒸蟹鉗係咁大嘅!啖啖肉好好味😋雖然話係蒸蛋吧但係我睇佢啲食落又似有蛋黃架喎|個人覺得,如果落啲酒咁樣仲好味!因為走同海鮮譬如蟹嗰啲都好㗎
$560
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呢個話係走煮飛天雞,但係我又覺得唔係太重酒味,同埋鹹咗少少!個雞皮睇得出佢係肥肥白白的靚雞~咬落去,肉質好煙un!
$220
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唔知係咪因為肺炎,佢幫我地逐位上咗碟!蟹肉燴時菜,清清地幾好味架!鍾意佢冇乜油,不過菜其實唔貴可以多少少
$88
30 views
2 likes
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籠仔蒸龍躉,啲魚幾好味,不過覺得太多油落咗落去整~因為我自己好怕油膩
紅燒牛筋腩煲好好味
$360
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紅燒蘿蔔炆牛筋腩!!!!
呢個全台公營係好味,亦都係今晚最好味嘅!問得啱啱好,啲牛腩食落去又唔會好肥,好大舊肉!
牛筋亦都蚊到好林同埋好多!呢碟係全場最抵,但係又最好味😋
梅菜蒸茄子
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因為想食多啲纖維,帶咗個蒸茄子,但係原來佢啲茄子係好似魚香茄子煲咁,先炸一炸嘅!係由左少少,但係好好味
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名人蛋紅棗茶,呢個我俾佢成粒都係蛋白嘅特點吸引左
但係其實食落又冇乜特別,個糖水都冇乜驚喜,清清地畫一個句號~

服務其實好好,只是應keep住會加水,成個場有四至五張枱所以唔會好迫,係私聚好地方。

Overall 好味嘅,不過睇返份量同埋味道唔夠特出,覺得a bit over priced


當然如果你係有錢人,咁就冇所謂啦~🤣
$140
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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$820 (Dinner)
Recommended Dishes
紅燒牛筋腩煲好好味
$ 360
Level1
2
0
2019-08-22 3012 views
今日本身諗住去同個朋友仔去試下呢間米芝蓮推介既餐廳 近上環地鐵站 上到去發現左有個新推出既無限♾添加午餐點心 幾特別又抵食 所以我地就試下上去之前做左下功課 知道佢既蘿蔔糕好出名 必食。所以就叫左黎食 仲有個金沙魚皮 好特別 系用鹹蛋黃炸既 真系食到上癮用$238 呢個價錢 試到咁多款式既點心同菜式真系不得了。全部野不但有水準而且價廉物美環境又好 又乾淨 最後仲有個足料嘅老火湯送 我俾滿分系附近既上班一族 食晏好推介下次我一定會帶埋屋企老人家去食
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今日本身諗住去同個朋友仔去試下呢間米芝蓮推介既餐廳 近上環地鐵站
上到去發現左有個新推出既無限♾添加午餐點心 幾特別又抵食 所以我地就試下
上去之前做左下功課 知道佢既蘿蔔糕好出名 必食。所以就叫左黎食 仲有個金沙魚皮 好特別 系用鹹蛋黃炸既 真系食到上癮

用$238 呢個價錢 試到咁多款式既點心同菜式真系不得了。全部野不但有水準而且價廉物美
環境又好 又乾淨
最後仲有個足料嘅老火湯送 我俾滿分
系附近既上班一族 食晏好推介
下次我一定會帶埋屋企老人家去食

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75 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level3
38
0
2018-12-25 4962 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 a user which does not represent OpenRice's point of view.)
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108
0
2018-09-29 4530 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💯
115 views
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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
125 views
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燒乳鴿
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龍躉
105 views
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木瓜雪耳糖水
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(The above review is the personal opinion of a 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
Dining Method
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 3035 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 a user which does not represent OpenRice's point of view.)
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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
2017-07-31 7192 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 a user which does not represent OpenRice's point of view.)
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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 5624 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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290 views
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103 views
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103 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Dine In
Spending Per Head
$300
Level5
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 a user which does not represent OpenRice's point of view.)
Post
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
28
0
2017-01-24 4574 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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87 views
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114 views
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95 views
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98 views
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(The above review is the personal opinion of a 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
680
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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0 comments
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 a 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