13
3
1
Restaurant: Chinese Cuisine Training Institute
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Food and Health Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department has launched the "League of RSS-friendly Restaurants" ("League"). Restaurants participated in the League will offer less-salt-and-sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the League Labels for displaying in the premises for public identification. For details, please click here, https://www.fhb.gov.hk/en/our_work/feh/rssf.html

Level4
隨友造訪「中華廚藝學院」聚餐,餐廳裝潢甚富中國特色,並擺放了不同風格的展品。因餐廳屬廚藝學院的一部份,可在窗櫥或直播顯示屏望到師傅們的手藝。另外,同場有古箏演奏表演,進一步加強了餐廳的中式氛圍。  未知是否為了控制優質的用餐環境,餐廳不招待 12 歳以下的小朋友。除此之外,餐廳亦不接待穿短褲的食客。小編有兩位朋友穿著了短褲前來,最後要借穿餐廳免費提供的長褲解決問題。一間餐廳要控制用餐環境及格調而施加合適的限制可以理解,但計及現場相對嘈吵的環境而言,實在與一般酒家中菜廳無異,令所實施的限制顯得不合比例。每天的餐單早由餐廳訂定,不用煩惱點取。是晚享用的餐單名為「大江南北晚宴」,內含 13 款大小美食。四道小前菜一拼送上。由左至右分別是「酥炸黃魚」、「五香牛腱伴蔥油海蜇」,以及「椒鹽圍蝦」。或許因預設餐單的安排,各菜餚早已備製完成。涼盤冷菜當然無問題,但熱食炸品也用上相同處理手法則問題大得多。放涼了的「酥炸黃魚」喪失了酥香脆感。「五香牛腱伴蔥油海蜇」水準持平,蔥油給力效果不足。「椒鹽圍蝦」本味不俗,圍蝦亦見可口,奈何菜式同樣因失溫而失分。是晚湯品「杞子桃膠燉豬𦟌」,湯汁清透足味,桃膠保身滋
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杞子桃膠燉豬𦟌
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隨友造訪「中華廚藝學院」聚餐,餐廳裝潢甚富中國特色,並擺放了不同風格的展品。因餐廳屬廚藝學院的一部份,可在窗櫥或直播顯示屏望到師傅們的手藝。另外,同場有古箏演奏表演,進一步加強了餐廳的中式氛圍。
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12 views
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12 views
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8 views
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6 views
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13 views
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13 views
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未知是否為了控制優質的用餐環境,餐廳不招待 12 歳以下的小朋友。除此之外,餐廳亦不接待穿短褲的食客。小編有兩位朋友穿著了短褲前來,最後要借穿餐廳免費提供的長褲解決問題。一間餐廳要控制用餐環境及格調而施加合適的限制可以理解,但計及現場相對嘈吵的環境而言,實在與一般酒家中菜廳無異,令所實施的限制顯得不合比例。

每天的餐單早由餐廳訂定,不用煩惱點取。是晚享用的餐單名為「大江南北晚宴」,內含 13 款大小美食。
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四道小前菜一拼送上。由左至右分別是「酥炸黃魚」、「五香牛腱伴蔥油海蜇」,以及「椒鹽圍蝦」。或許因預設餐單的安排,各菜餚早已備製完成。涼盤冷菜當然無問題,但熱食炸品也用上相同處理手法則問題大得多。放涼了的「酥炸黃魚」喪失了酥香脆感。「五香牛腱伴蔥油海蜇」水準持平,蔥油給力效果不足。「椒鹽圍蝦」本味不俗,圍蝦亦見可口,奈何菜式同樣因失溫而失分。
酥炸黃魚、五香牛腱伴蔥油海蜇 及 椒鹽圍蝦
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酥炸黃魚
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五香牛腱伴蔥油海蜇
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椒鹽圍蝦
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是晚湯品「杞子桃膠燉豬𦟌」,湯汁清透足味,桃膠保身滋潤。
杞子桃膠燉豬𦟌
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脆皮燒鵝」每人兩小件,鵝皮失脆失分,鵝肉味道普通。
脆皮燒鵝
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海參本無味,須依賴醬汁添香。這道「京蔥醬燒海參」用上濃甜的醬燒汁屬不錯的配搭,另建議加入更多京蔥。菜式引入竹筍及西蘭花亦豐富了味道口感。
京蔥醬燒海參
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青椒豉汁蝦球」的風味不及之前的「椒鹽圍蝦」,評價普通。
青椒豉汁蝦球
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大千露筍雞球」微辣惹味富麻感,雞球肉質雖談不上細嫰,但也不會「鞋口」,個人挺喜歡。
大千露筍雞球
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柱侯脆炸牛腩」與之前的炸品犯上同一個放涼失脆的問題。牛腩連帶少量脂質,吃起來多了一份甘香,亦同時令腩肉更感鬆軟。建議用上更大件的牛腩作菜以加強滿足感及更突出腩肉的滋味。
柱侯脆炸牛腩
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主食「欖菜燒肉炒飯」製作乾爽香口,讚!
欖菜燒肉炒飯
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甜品三弄,款式分別是「楊枝甘露」、「迷你奶皇月餅」及「棗蓉酥餅」。在三款甜品之中,小編最欣賞「迷你奶皇月餅」。除因應節外,酥香不膩的味道是主要原因。
楊枝甘露、迷你奶皇月餅 及 棗蓉酥餅
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楊枝甘露
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迷你奶皇月餅
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棗蓉酥餅
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回顧整頓晚飯,餐廳的環境與服務基本達至滿意水平,但宜考慮放寬不必要的限制。食品方面,評分只屬中規中矩,尤其是預製待用的處理手法更容易令炸品大盤失分,值得留意改善。

[6/9/2019; Fri]
(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
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-09-06
Dining Method
Dine In
Spending Per Head
$330 (Dinner)
Recommended Dishes
杞子桃膠燉豬𦟌
大千露筍雞球
欖菜燒肉炒飯
迷你奶皇月餅
Level3
68
0
2019-07-04 1273 views
最近和朋友聚舊,其中一位是中華廚藝學院的會員,聽聞那處菜式非常有水準,於是今晚一行八人來到此處,一嚐’維也納之夜‘的盛宴。此處地方舒適寬敞,窗外景色怡人,裝修華麗典雅,在此享受美食,與友人聚舊,最好不過。頭盤有牛肉清湯、沙律,主菜有牛仔肉或魚,甜品最為豐富,有朱古力蛋糕、梳乎厘和香濃咖啡。這次晚餐無論環境和氣氛與五星級飯店不遑多讓,食物選材和烹調都是廚藝學院的學生,水準都非常高,唯一缺點是主菜份量似乎少了一點,希望日後有所改善。
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最近和朋友聚舊,其中一位是中華廚藝學院的會員,聽聞那處菜式非常有水準,於是今晚一行八人來到此處,一嚐’維也納之夜‘的盛宴。
44 views
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37 views
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44 views
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此處地方舒適寬敞,窗外景色怡人,裝修華麗典雅,在此享受美食,與友人聚舊,最好不過。
38 views
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38 views
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96 views
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頭盤有牛肉清湯、沙律,主菜有牛仔肉或魚,甜品最為豐富,有朱古力蛋糕、梳乎厘和香濃咖啡。
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15 views
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這次晚餐無論環境和氣氛與五星級飯店不遑多讓,食物選材和烹調都是廚藝學院的學生,水準都非常高,唯一缺點是主菜份量似乎少了一點,希望日後有所改善。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Decor
Service
Hygiene
Date of Visit
2019-06-28
Dining Method
Dine In
Spending Per Head
$428 (Dinner)
Level4
255
0
2019-06-04 1281 views
今次第二次來這裏吃午餐,跟朋友來,因為朋友是會員,吃一個午餐,又頭盆到甜品都是精心之作,大家看看午餐每位這個價錢($140),簡直是超值!最喜愛這個翠塘海鮮豆腐及砵仔鵝肉飯!
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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
Dining Method
Dine In
Level1
1
0
2019-01-29 1633 views
學生都很有禮貌,上菜時候主動以英文介紹,大部分學生懂得面露笑容!大家多多支持,他們就是未來5星級大廚喔。食物部分,很有水準,老火湯味道很出,但個飽點就一般。最有特色是可以讓我們自選不同的茶,包括八寶查及特色紅茶等,每人一小壺
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學生都很有禮貌,上菜時候主動以英文介紹,大部分學生懂得面露笑容!大家多多支持,他們就是未來5星級大廚喔。食物部分,很有水準,老火湯味道很出,但個飽點就一般。最有特色是可以讓我們自選不同的茶,包括八寶查及特色紅茶等,每人一小壺
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Decor
Service
Hygiene
Value
Date of Visit
2019-01-29
Dining Method
Dine In
Spending Per Head
$238
Level4
136
0
2019-01-13 1679 views
每年年尾由聖誕假期開始, 就會不停出席飯局, 由年尾吃到年頭, 一直到農曆新年過後才會停下來。這天來到中華廚藝學院, 原來有一間中菜廳, 由侍應至到廚師, 都是這裡的學生。湯很清甜, 有竹笙及冬菇, 這兒是標榜沒有味精的, 很好。餐桌擺切也很精美及講究。三款點心非常足料及好味。潮州滷水鵝片香滑入味, 有少少咸。京葱炒羊肉有少少酥, 但可以接受。炒菠菜也不錯, 但臘味太多了。學員自創菜式 ~ 豆卜釀入麻婆牛肉, 炸好了再拌汁上枱, 幾特别。唯獨份量太少, 每人只有一粒!其間喝了學員推介的飲品。還有炒麵一碗, 幾好, 沒太多油, 但太淡, 完全沒有味道。甜品是煎堆仔, 內是紫薯蓉, 新鮮即炸的, 好味喎。頗精緻的一頓飯, 感謝。
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每年年尾由聖誕假期開始, 就會不停出席飯局, 由年尾吃到年頭, 一直到農曆新年過後才會停下來。

這天來到中華廚藝學院, 原來有一間中菜廳, 由侍應至到廚師, 都是這裡的學生。


湯很清甜, 有竹笙及冬菇, 這兒是標榜沒有味精的, 很好。
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餐桌擺切也很精美及講究。
三款點心非常足料及好味。
43 views
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潮州滷水鵝片香滑入味, 有少少咸。
51 views
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京葱炒羊肉有少少酥, 但可以接受。
34 views
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炒菠菜也不錯, 但臘味太多了。
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學員自創菜式 ~ 豆卜釀入麻婆牛肉, 炸好了再拌汁上枱, 幾特别。唯獨份量太少, 每人只有一粒!
28 views
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其間喝了學員推介的飲品。
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還有炒麵一碗, 幾好, 沒太多油, 但太淡, 完全沒有味道。
36 views
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甜品是煎堆仔, 內是紫薯蓉, 新鮮即炸的, 好味喎。
30 views
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頗精緻的一頓飯, 感謝。

102 views
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34 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
Dining Method
Dine In
Level4
691
0
2018-04-04 3606 views
上月中旬,乘在港島寫生之便利,寫生完畢,師生一行12人來到中華廚藝學院吃午飯。靚太同學是中華廚藝學院會員,有勞她安排,真的謝謝靚太同學推介,讓我們享受美食和優質服務。 入到來廚藝學院,發覺很不錯的視覺享受。 我曾經在大馬看過拉茶表演,在廚藝學院又再有機會看見到這些茶壼。 很有感情的算盤,皆因佢陪伴我成長。 晚上在廚藝學院,有機會口福耳福齊雙享。 廚藝學院的廚房,未來廚神的木人巷。 宮燈令我回憶起童年時的中秋節, 父親和兄長掛起當年比我還要高的走馬燈在店鋪中。 可以選擇自己個人喜歡的茗茶,因為是每位一盅。 燉湯鮮甜無比,酸菜酸到無朋友,但很爽脆。 八寶茶盛放在雙耳焗杯,不燙手喎!除了多種款式茗茶選擇,廚藝學院學生會自行設計果汁特飲,向顧客推薦,由於大家都少飲冰凍飲品,不過,都鼓勵和支持學生,我們要兩杯大家分享,橙、芒果和其他鮮果打成汁,味道清甜可口。不過忘記拍攝照片分享給大家了! 三色餃子是手工點心,有甘筍、青豆、金華火腿茸和豬肉饀,味道尚可,旁邊煎餃子則香鬆可口不久油膩,青綠色的蒸餃,雖然忘記內饀,都記得是好吃! 焗得香味濃濃的豬頸肉伴沙律菜,洗滌油
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上月中旬,乘在港島寫生之便利,
寫生完畢,師生一行12人來到中華廚藝學院吃午飯。
靚太同學是中華廚藝學院會員,有勞她安排,
真的謝謝靚太同學推介,讓我們享受美食和優質服務。
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入到來廚藝學院,發覺很不錯的視覺享受。
73 views
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61 views
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我曾經在大馬看過拉茶表演,
在廚藝學院又再有機會看見到這些茶壼。
67 views
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54 views
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很有感情的算盤,皆因佢陪伴我成長。
40 views
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晚上在廚藝學院,有機會口福耳福齊雙享。
44 views
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37 views
0 likes
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30 views
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33 views
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36 views
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36 views
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廚藝學院的廚房,未來廚神的木人巷。
31 views
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29 views
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21 views
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33 views
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宮燈令我回憶起童年時的中秋節,
父親和兄長掛起當年比我還要高的走馬燈在店鋪中。
44 views
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0 comments



可以選擇自己個人喜歡的茗茶,因為是每位一盅。
533 views
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756 views
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燉湯鮮甜無比,酸菜酸到無朋友,但很爽脆。


95 views
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八寶茶盛放在雙耳焗杯,不燙手喎!
除了多種款式茗茶選擇,廚藝學院學生會自行設計果汁特飲,
向顧客推薦,由於大家都少飲冰凍飲品,不過,
都鼓勵和支持學生,我們要兩杯大家分享,
橙、芒果和其他鮮果打成汁,味道清甜可口。
不過忘記拍攝照片分享給大家了!
63 views
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三色餃子是手工點心,有甘筍、青豆、金華火腿茸和
豬肉饀,味道尚可,旁邊煎餃子則香鬆可口不久油膩,
青綠色的蒸餃,雖然忘記內饀,都記得是好吃!
55 views
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焗得香味濃濃的豬頸肉伴沙律菜,洗滌油膩感覺。
43 views
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黃金蝦球,黃金(鹹蛋黃)起沙感覺不足,看來有待改善。
40 views
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黑椒牛柳,很惹味!
35 views
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美味煎蓮藕餅
37 views
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比較油膩的炒麵
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鮮奶燉桃膠,好滋潤香滑,我很喜歡哩!
每道點心和小炒都先給我們過目,
再分菜給每位人客,我們吃得舒服,閒聊更輕鬆。
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在廚藝學院窗外可以看到數碼港。
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我們開開心心帶著滿足離開廚藝學院,
向學院的學生說句真心話,無論你們是進修廚師侍應
努力學習!學有所成!學以致用!
香港飲食業靠你們把關,我們都祝福你們,前程錦繡!
(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
2018-03-14
Dining Method
Dine In
Spending Per Head
$165 (Lunch)
Recommended Dishes
  • 八寶茶
  • 煎蓮藕餅
  • 鮮奶燉桃膠
  • 三色餃子
Level3
51
2
2017-03-07 5323 views
Hong Kong really has a vibrant history of Chinese Cuisine Culture, and probably is the only city that you will find restaurants that specialise in dishes from all regions of China. Aiming not just to specialise, but to expertise in all Chinese cuisine in Hong Kong  is one of the goals for this institute, the Chinese Cuisine Institute. The Chinese Cuisine Institute or CCI is stealthily situated along the Pok Fu Lam Road along with the T-Hotel and Western Cuisine Institute, which have similar natu
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Hong Kong really has a vibrant history of Chinese Cuisine Culture, and probably is the only city that you will find restaurants that specialise in dishes from all regions of China. Aiming not just to specialise, but to expertise in all Chinese cuisine in Hong Kong  is one of the goals for this institute, the Chinese Cuisine Institute. 

The Chinese Cuisine Institute or CCI is stealthily situated along the Pok Fu Lam Road along with the T-Hotel and Western Cuisine Institute, which have similar nature that was interweaved by The English-Speaking Dining Society (TDS). Bus is certainly an option, but I really suggest you to go there either by taxi or drive by yourself due to the rustic location. There is no parking charges, but you will need to inform them in advance if you are driving, and in fact, I suggest you to book a table every time as most of the time, walk-in is hardly possible.
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In order to enjoy the facilities of having Chinese Cuisine, Western Cuisine and living in the T-Hotel, one need to be an associate member with an annual fee of $1228 and anyone can be an associate member. There is no 10% charge for restaurants and that might be one bargain point for you to become a member.
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On Arrival, you will need to walk pass all those waiting area, tea descriptions area and history section of the CCI before reaching the dining area. 
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Promoting hygiene is the most applaudable point in customer's point of view and CCI is so proud that they will let you see their kitchen as well. You are also welcomed to see how their students prep & cook. What has to kept in mind is that all service and food for the night are provided by their students and what these students want is I'm sure the high-end service that they can use one day when they graduate. They are here to learn and I won't be too picky to point all the tiny mistakes and blame them for this and that.
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The CCI is one of those places where it is nice to enjoy the dinner or even a business meal. They provide exclusive service mimicking those high-end hotel including service for seating, servicing dishes, explaining dishes and wine and answering request etc., and of course, shyness is still one of their hindering point. They only serve around 8 to 10 tables per night and tonight, we were given a table that was equivalent to a table for 10 in other restaurants. Most of the time if you dine in CCI, it will consist of 6 courses: Appertisers, soup, barbecued, hot dishes, rice and dessert. The only thing that they change is the theme and they change in a regular basis and you will never get bored with CCI. Beside the exclusive service, CCI also focused on entertainments and usually will have someone playing classical Chinese songs with Gu Zheng. 
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The dinner theme for tonight is "North to South Regional Dinner Menu", but before the appetiser, some students came with a wine trolly and introduced all their wine to us. Remembering the tasting note isn't easy and that particular student did it very well. She explained several regions and several grape with pretty accurate tasting note, and with my passion in wine, I feel guilty for pushing her to the limit. But anyhow, I think the student was fantastic and at least good enough to pursuade me to choose the Gewurztraminer by Domaine Weinbach from Alsace. 
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Appertiser
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This appetiser consist of 4 small portion of nibbles: the sauteed fresh water shrimp, spare ribs in dark vinegar sauce, smoked egg and celtuce in sesame oil. Each choice is a famous dish from a specific region in China and each item has only a hint of its regional taste, not a strong execution but at the same time, not a bad appetiser. 
Sea shelk soup with fish maw and pak choi
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After finishing the appetiser, the soup follows. It is a sea whelk soup with fish maw and you can taste the essence of the salted ham and definitely has a good flavour. The classical taste with big fish maw and perfect texture of pak choi, I would say they nailed this dish. 
Half Pigeon
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For Chinese cusine, it is an old faithful to kick off the menu after the soup. First after is the barbecued dish - the roasted pigeon. One of the most famous dish from Guangdong, you can almost have this dish all around HK. Slightly rough for the meat, suboptimal juiciness and slightly dull on crispness make this dish just a par dish overall. The salad with lemon vinegar was odd. 
Pan fried yellow croaker
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It is yellow croaker next with seaweed batter mix. This yellow croaker is really excellent, tears apart nicely and robustly seasoned. Outter crust is crisp and not heavily battered with the seaweed occasionally enhancing the palate. Matched nicely with the lychee taste from Gewurztraminer.
Sauteed prawn with salty egg york
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Next is the Sauteed prawn with mashed salty egg york. This dish is one of my kryptonite, the coarse mashed salty egg york with a fresh well cooked prawn is just perfect! The taste combination is just so classic and the execution is also impeccable. If you are not a healthy freak, this dish, I would say, is a dish that is impossible not to love!
Stir- fried diced beef with walnut
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Half-way through the "Hot dish" is the stir-fried diced beef with walnut and asparagus. The walnut and the sweetened chilli sauce is the soul of the dish. However, the chewiness and lack of beef essence was in fact too significant that drag the overall experience, and more importantly, the beef was too uneven to be called "diced" as described.
Steamed bamboo fungus with minced fish
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The Last hot dish is the steamed bamboo fungus stuffed with minced fish. The portion size here, as we can see, was not too busy in order to let customers has wider range of choices. Fungus was invigorating and caused good contrast with the minced fish. It was less savoury and gave a softer taste and seemed to work like a sorbet, which clean your palate before your next dish. Not a bad choice, but I wasn't impressed as the fish was slightly too mashed up.
Fried ricewith chiken and conpoy
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Rice dish is certainly one of the old faithful dish for Chinese but this fried rice with diced chicken with abalone sauce was slightly bland. Individualized rice and similar sized chicken dice was ok, but the abalone sauce can be richer. Up to this point, I kind of have an eerie feeling that there was something missing. I thought for so long and tt was the dish decoration and I would say it was minimal. It wasn't obvious as each dish has colourful ingredients that kind of compensate the dull and mundane presentation, but perhaps, I was too influenced by this trend.  But on reflection, this does has an impact for diners as "appearance" was also one of the factor that trigger your desire to eat.
Glutinous rice with Chinese dessert
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Last but not least, the dessert! It is a double- boiled red dates, lotus seeds, medlar, dried longan and snow fungus and all worked together very well, capturing all the flavours and at the same time enjoying all the original ingredients in a bowl. Sided with a pan-fried glutinous rice, and my only issue, was that the glutinous rice was stuffed with chestnut and pumpkin, which wasn't that pureed and slightly ruined the experience. 

With all the food above, each person only cost $298 and without 10% charges it is such a bargain. With the king-like service and food quality, CCI is certainly one of my all time favourite. The loo is somewhere that you must visit, not mentioning that it is tidy and clean without any urinated smell, there will also be someone in the toilet passing towel after your hand wash and again, the experience was fantastic. The meal was certainly correlated with the menu title and shadowing each region's characteristics wasn't easy. The CCI isn't however out to impress the diner, or to serve to become a Michelin star restaurant, but to provide practical environment for student to learn and I think this alone worth my support to them. 

What's up for CCI? If you want to be a true King, then the Qing Nuptial & Imperial Feast on Mar 10th & 17th is a must go! CCI did a thorough research and revive 10 particular dish of the Qing Emperors and will be conducted at the Hong Kong Heritage Museum  for $488/person.  CCI is truly a first class training institute and with aim of high standards that diner nowadays expect and with all the targets that they set, CCI will beyond doubt provide diners with food, environment and service to match.
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The entrance lobby of CCI, WCI and T-hotel.
Half pigeon
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Roasted Pigeon
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Internal environment of CCI
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Internal environment of CCI (the history section)
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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
Dining Method
Dine In
Recommended Dishes
Sea shelk soup with fish maw and pak choi
Pan fried yellow croaker
Sauteed prawn with salty egg york
Level4
2014-08-28 9881 views
這天要到南區辦點事,索性聯同太座到中華廚藝學院吃個午餐,中午到來,約坐滿一半,被安排了一張向海的檯子,景觀不錯,惟天氣欠佳,視野不清。午餐可單點或套餐,我和太座都選了套餐,香片茶味清香,茶具設計獨特,起了革命性的改良,喜歡與否,則見仁見智。先送來的是蟲草花炖螺頭,喝湯,我最注重温度,温温吞吞的湯,縱使下足材料也不會好喝,這盅炖螺頭,夠晒熱!湯的顏色呈深褐色,味道有濃郁的螺頭鮮甜味與及肉類的甜味,還有絲絲蟲草花的清香。接著是三款點心,香菇雞冠餃,形狀像一隻潮州粉果,餃皮不厚,以雜菇作餡,清淡怡人。香麻叉燒酥,咬開後仍很熱,多摺而成的酥皮很鬆化,叉燒餡也調得好味。海鮮生煎包,樣子端正,底部煎得脆,餡料有蝦的鮮味,點心都做得不錯。看樣子不知是甚麼,問學員,學員要問導師,是蜜餞四寶扎,用條煙肉紮著叉燒,蟹柳和芋頭,太細件,淺嚐。茭筍炒牛片,白茭筍切片,加了紅椒炒牛肉,白茭筍仍帶爽,牛肉醃得入味,炒得不韌,雜菌木耳豬頸肉,除本菇外,還有紅黃綠三色椒絲,豬頸肉切成條狀,炒得很香口,亦很爽,惟下油太多。學員創意菜式,是咖喱蝦,伴碟有薯粒,蝦很爽,中間有塊 papadum,是印度薄脆,整體不錯。肉絲兩
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這天要到南區辦點事,索性聯同太座到中華廚藝學院吃個午餐,中午到來,約坐滿一半,被安排了一張向海的檯子,景觀不錯,惟天氣欠佳,視野不清。
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午餐可單點或套餐,我和太座都選了套餐,香片茶味清香,茶具設計獨特,起了革命性的改良,喜歡與否,則見仁見智。
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先送來的是蟲草花炖螺頭,喝湯,我最注重温度,温温吞吞的湯,縱使下足材料也不會好喝,這盅炖螺頭,夠晒熱!湯的顏色呈深褐色,味道有濃郁的螺頭鮮甜味與及肉類的甜味,還有絲絲蟲草花的清香。
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接著是三款點心,香菇雞冠餃,形狀像一隻潮州粉果,餃皮不厚,以雜菇作餡,清淡怡人。
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香麻叉燒酥,咬開後仍很熱,多摺而成的酥皮很鬆化,叉燒餡也調得好味。
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海鮮生煎包,樣子端正,底部煎得脆,餡料有蝦的鮮味,點心都做得不錯。
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看樣子不知是甚麼,問學員,學員要問導師,是蜜餞四寶扎,用條煙肉紮著叉燒,蟹柳和芋頭,太細件,淺嚐。
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茭筍炒牛片,白茭筍切片,加了紅椒炒牛肉,白茭筍仍帶爽,牛肉醃得入味,炒得不韌,
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雜菌木耳豬頸肉,除本菇外,還有紅黃綠三色椒絲,豬頸肉切成條狀,炒得很香口,亦很爽,惟下油太多。
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學員創意菜式,是咖喱蝦,伴碟有薯粒,蝦很爽,中間有塊 papadum,是印度薄脆,整體不錯。
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肉絲兩面黃,肉絲,芽菜,甘筍絲炒麵,茨汁不錯,惟麵條炒得不均勻。
肉絲兩面黃
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木糠布甸,有點兒奇怪,用了葡式甜品!雖然賣相不錯,看似一個小盤栽,味道亦好,惟中式套餐棄中式甜品不用,則有點兒可惜*。
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負責廚房出品和侍應服務的都是中華廚藝學院的老師帶領學員進行,學員大膽地用英語介紹是日套餐,雖然咬字和發音都仍有進步空間,而招呼期間亦可能心情緊張,以致木無表情,沒有笑容,但相信假以時日,努力不懈,多練習,多參考別人成功的例子,不怕吃虧,一定能有出頭天的!

Other Info. : *舉例如你去俄羅斯廚藝學院吃午膳,誰知甜品是陳皮紅豆沙,不知有何感想? 此外,建議學員: 1. 每天開餐前瞭解當天套餐內容,以免人客提問時,才去問導師。 2. 輕鬆面對每一天「工作」,面露笑容,用「心」去做每一件事,才會做得好和做得開心。
(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
Spending Per Head
$150 (Lunch)
Level4
2014-06-13 7402 views
為慶祝公公婆婆裝修工程完美竣工,大姨宴請一行二十多人到VTC旗下中華廚藝中菜餐廳品嚐川湘晚宴作慶功。在這兒,每位也可點自己喜歡的茶,烏龍,香片,玫瑰,菊花,龍井,普洱等包羅萬有,更可作兩併,茶位只是十元,真合理。我就點了外面茶樓較少供應的祈門紅茶,侍者會將茶葉放入茶袋再用茶盅上。這個茶盅設計特別,新手也能一滴不流的倒茶入杯,紅茶入口甜潤。是夜,一邊吃,一邊欣賞古筝及古琴演奏,更顯雅趣!四式前菜中賣相最奪目的必然是水晶鵝肝,用上湯凍包着青紅椒及鵝肝粒,再用青瓜長條圍圈,拌以玫瑰花瓣作裝飾,漂亮得不像一般的川菜,但一口吃過後,發覺上湯啫喱味偏淡,而且由於鵝肝量少,反被青瓜味道掩蓋。豉香黃魚雖則貌不驚人,食味就技勝一籌,用豉油醃香再炸,配搭香芹,葱,紅椒碎粒,甚為香口惹味。紅酒藕片經紅酒醋浸泡過後,酸甜醒胃,質感爽脆,拉出絲絲,保留食材的特性。魔幻牛柳串,調味有湖南菜的影子,牛肉粒像被辣味分子薄薄的包着,加上花生粒,是上佳送酒菜。主菜果木脆皮燒雞接續登場,雞皮香脆,讓人真的嚐到果木熏香,不嗆鼻之外,齒頰間飄散着甜美的果香,十分精采,雞肉雖不是鮮貨,肉卻嫩滑。養生全家福這道燉湯適時上桌,讓被五
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為慶祝公公婆婆裝修工程完美竣工,大姨宴請一行二十多人到VTC旗下中華廚藝中菜餐廳品嚐川湘晚宴作慶功。在這兒,每位也可點自己喜歡的茶,烏龍,香片,玫瑰,菊花,龍井,普洱等包羅萬有,更可作兩併,茶位只是十元,真合理。我就點了外面茶樓較少供應的祈門紅茶,侍者會將茶葉放入茶袋再用茶盅上。這個茶盅設計特別,新手也能一滴不流的倒茶入杯,紅茶入口甜潤。
是夜,一邊吃,一邊欣賞古筝及古琴演奏,更顯雅趣!
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四式前菜中賣相最奪目的必然是水晶鵝肝,用上湯凍包着青紅椒及鵝肝粒,再用青瓜長條圍圈,拌以玫瑰花瓣作裝飾,漂亮得不像一般的川菜,但一口吃過後,發覺上湯啫喱味偏淡,而且由於鵝肝量少,反被青瓜味道掩蓋。豉香黃魚雖則貌不驚人,食味就技勝一籌,用豉油醃香再炸,配搭香芹,葱,紅椒碎粒,甚為香口惹味。
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紅酒藕片經紅酒醋浸泡過後,酸甜醒胃,質感爽脆,拉出絲絲,保留食材的特性。魔幻牛柳串,調味有湖南菜的影子,牛肉粒像被辣味分子薄薄的包着,加上花生粒,是上佳送酒菜。
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主菜果木脆皮燒雞接續登場,雞皮香脆,讓人真的嚐到果木熏香,不嗆鼻之外,齒頰間飄散着甜美的果香,十分精采,雞肉雖不是鮮貨,肉卻嫩滑。
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養生全家福這道燉湯適時上桌,讓被五味紛繁衝擊的舌尖平定下來,響螺,雜菌,果仁等浮游在湯水中,鮮美度應可提升!
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主菜二川醬小麥蝦球賣相亮麗,蝦球碩大,有鮮味,與麥米粒同吃,口感有趣,亦為菜式加添了北方農村風情,若蝦球能烹調得爽脆彈牙些更佳。
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粒粒香小羊排,原來是鋪滿金黄蒜蓉粒的羊架件,用手拈着骨吃就最有fu吧,不過羊酥味偏重,未必人人喜愛。
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刴椒蒸鮮鮑拌水晶香辣餃,這種在晚宴中插入點心的形式,在廣東菜來說較少見,北方就普遍些。鮑魚上鮮紅的刴椒不是想像的辣到噴火,反而帶來鮮甜感覺,拌粉絲同吃十分滋味。香辣餃味道像一般蝦餃,當然size算是加大版,一口也未能KO!
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清炖魚獅子頭做法饒有新意,魚肉也嫩,不過腥味較重,要額外要求胡椒粉辟腥。
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荷包香芋海皇飯拼珍珠南瓜團作為主食,分量及調味恰到好處,像南瓜團子十分清甜,口感Q軟;而荷葉飯的荷葉香及芋香極之清新,飯粒乾爽分明,不會加重胃部負擔似的。
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桂花醪糟蛋白丸子,一眼就看清所有材料,糖水底甜甜滑滑,吃畢有潤暢感,可能凍食更冰爽!
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當然,是晚的川湘主題宴中川湘菜式的調味功夫尚有進步的空間,不過,環境及服務就算一流,但更值得回味是親人共敍的快樂愜意,是一頓難忘温馨的盛宴!
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Other Info. : 只供會員訂座
(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
Spending Per Head
$400
Level4
2013-11-18 6263 views
香港, 這個國際化城隨著國內的迅速起飛, 部分領頭城市的強勁發展, 加上成本租金上漲, 硬實力已所剩無幾。而相對地, 香港更強的應是我們的軟實力與打不死的香港精神。然而軟實力上, 中小企業的狹窄生存和物流業的弱勢, 剩下來, 還只有金融及服務業仍有可見一點的空間。而講到酒店餐飲業上的孕育搖籃, 相信中華廚藝學院真可以稱得上是當中的領導人物之一。而座落於薄扶林的教舍更是自成一角, 而且擁有完善的配套。除學校之外, 素聞校舍頂樓的教學餐廳食物精緻, 而且甚有食物文化底蘊。而這次正好受一位前輩邀請來此來客, 所以千辛萬苦也要趕回港嚐一下。餐廳在校舍最頂層, 需先用一部電梯上到頂, 再轉另一部電梯而上。上到再轉彎, 先進一個很中式的門庭大廳, 落地玻璃能在居高臨下看到薄扶林及數碼港的漂亮海景。日落時份, 更倍添詩意。然後沿路再進餐廳內堂, 經過之地擺有一些中國各家菜式的典故, 甚有意味。入座, 喝著酒, 聽著同學彈奏的古典音樂的時候, 不經不覺開胃小食已在我面前。這個由四款的小食合成的拼盤, 賣相精美, 菜式簡約, 是個不錯的前菜組合。當中的香辣銀魚炸得脆口, 帶點辣味, 是個惹味的佐酒菜。可
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香港, 這個國際化城隨著國內的迅速起飛, 部分領頭城市的強勁發展, 加上成本租金上漲, 硬實力已所剩無幾。而相對地, 香港更強的應是我們的軟實力與打不死的香港精神。然而軟實力上, 中小企業的狹窄生存和物流業的弱勢, 剩下來, 還只有金融及服務業仍有可見一點的空間。而講到酒店餐飲業上的孕育搖籃, 相信中華廚藝學院真可以稱得上是當中的領導人物之一。而座落於薄扶林的教舍更是自成一角, 而且擁有完善的配套。除學校之外, 素聞校舍頂樓的教學餐廳食物精緻, 而且甚有食物文化底蘊。而這次正好受一位前輩邀請來此來客, 所以千辛萬苦也要趕回港嚐一下。
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餐廳在校舍最頂層, 需先用一部電梯上到頂, 再轉另一部電梯而上。上到再轉彎, 先進一個很中式的門庭大廳, 落地玻璃能在居高臨下看到薄扶林及數碼港的漂亮海景。日落時份, 更倍添詩意。然後沿路再進餐廳內堂, 經過之地擺有一些中國各家菜式的典故, 甚有意味。
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入座, 喝著酒, 聽著同學彈奏的古典音樂的時候, 不經不覺開胃小食已在我面前。這個由四款的小食合成的拼盤, 賣相精美, 菜式簡約, 是個不錯的前菜組