12
5
0
Restaurant: Forum Restaurant
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

Level6
2020-06-04 1228 views
依然在那些年的我,某年某日應邀某君的首次約會,於富臨飯店晚膳,本以為是平常一頓飯,怎料吃了一頓唔記得幾多頭的乾鮑、燕窩、班翅餐,溏心鮑魚見識到了,生意人的闊綽亦見識了,每人平均消費五千多元在當年頗震撼,至今記憶猶新。之後再去過一兩次,無咁豪,但都是盛宴。早年國內豪客不乏,我這些小薯,對戴著傳統富豪飯店之名的富臨,心理上總有些望而卻步,因此遷至現址數年,依然未曾來過 !近日得知富臨推出四手美點,也許想追及時代步伐改改形象,心想,正值重臨之時。 摩登中菜名廚周師傳,在莊館之時我本已慕名,但機緣巧合,閉業前未曾有機會前往,這是我來之另一原因。話說過來我,並不太欣賞什麼四手六手,總覺得貫徹方面容易出錯,不過今次沒有怎様。周六中午準時到達門前,一哥親自招客,當然係我識佢,佢唔識我!坐下來發現每張桌上早已放上兩款辣醬及花生,我們碰也無碰,原來每碟收費$30,三碟共$90!我認為這些不公平收費的做法已經不合時宜,我沒有做過統計,但單憑最近經驗,半島嘉麟樓贈送琥珀合桃,萬豪金殿送上精緻小盒腰果及窩心洋蔥蜜糖水,瑞吉的潤沒有醬芥費,舊派如西苑只收一份芥醬小吃$20,不多說日式、西式餐廳皆努力以小吃感
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依然在那些年的我,某年某日應邀某君的首次約會,於富臨飯店晚膳,本以為是平常一頓飯,怎料吃了一頓唔記得幾多頭的乾鮑、燕窩、班翅餐,溏心鮑魚見識到了,生意人的闊綽亦見識了,每人平均消費五千多元在當年頗震撼,至今記憶猶新。之後再去過一兩次,無咁豪,但都是盛宴。

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早年國內豪客不乏,我這些小薯,對戴著傳統富豪飯店之名的富臨,心理上總有些望而卻步,因此遷至現址數年,依然未曾來過 !

近日得知富臨推出四手美點,也許想追及時代步伐改改形象,心想,正值重臨之時。 

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摩登中菜名廚周師傳,在莊館之時我本已慕名,但機緣巧合,閉業前未曾有機會前往,這是我來之另一原因。

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話說過來我,並不太欣賞什麼四手六手,總覺得貫徹方面容易出錯,不過今次沒有怎様。

129 views
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周六中午準時到達門前,一哥親自招客,當然係我識佢,佢唔識我!

辣醬及花生
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坐下來發現每張桌上早已放上兩款辣醬及花生,我們碰也無碰,原來每碟收費$30,三碟共$90!我認為這些不公平收費的做法已經不合時宜,我沒有做過統計,但單憑最近經驗,半島嘉麟樓贈送琥珀合桃,萬豪金殿送上精緻小盒腰果及窩心洋蔥蜜糖水,瑞吉的潤沒有醬芥費,舊派如西苑只收一份芥醬小吃$20,不多說日式、西式餐廳皆努力以小吃感動客人,富臨放置普通不過的果仁,全無誠意收費照舊,說實話我真是介意!中菜館的陋習!

返回正題,四手美點不乏新意。


玫瑰蝦餃、翡翠鮑魚餃、鵝肝芋角

玫瑰蝦餃、翡翠鮑魚餃、鵝肝芋角
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三款點心一起上,賣相是好,但不便我續一拍照。

玫瑰蝦餃
43 views
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玫瑰蝦餃
40 views
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當中我最喜歡玫瑰蝦餃,粉紅色澤漂亮如花,入口透出輕輕的玫瑰花香,正是我欣賞的境界;大大粒蝦肉,美味爽甜。


翡翠鮑魚餃
30 views
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翡翠鮑魚餃
32 views
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貨真價實的鮑魚粒藏在內,翡翠鮑魚餃沒有可能不叫好,尤其是那鮑汁,滋味非常。


鵝肝芋角
24 views
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鵝肝芋角看來層次豐富,酥脆鬆化,底部配上蜜桃蓉,令我很有期望。

鵝肝芋角
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可惜,首先我覺得本來肥美鵝肝混合在粉糊的芋蓉內、邪惡的豐腴口感被蓋過了,再沾上酸味的蜜桃蓉,鵝肝的獨特九成消失!

更何況,我認為調味蜜桃蓉的醋不行,我刻意呑下一小口淨蜜桃蓉,喉嚨酸至有點灼,以我的小知識,這個醋不醇!

人人口味不同,我不愛但知道有其他人欣賞。



鹿茸菌黑蒜湯餃

鹿茸菌黑蒜湯餃
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養生概念來講,鹿茸菌黑蒜湯是重點,的確唔錯,堂前倒湯增分。 

鹿茸菌黑蒜湯餃
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餃子餡料豐滿,不過咁樣配搭湯餃,並無覺得好好食的感覺。


香煎八寶糯米飯

香煎八寶糯米飯
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確實煎得香,又薄又脆,材料包括鴨肉蝦乾蓮子,但食落味道比較淡。

十五年意大利陳醋
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以十五年意大利陳醋備醮,濃稠度令人期望,可惜再一次令我失望,以我的準則同樣是酸得過分,唔夾!



金湯玉露卷

金湯玉露卷
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金湯玉露卷
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白菜蟹肉紅蘿蔔冬菇配金湯,清淡爽口的素菜,沒有不妥。



甜點三弄

甜點三弄
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遠年陳皮焦糖燉蛋、椰汁柚子蜜凍糕、甜酸山楂卷

焦糖燉蛋透出輕輕的陳皮香,我覺得做得唔錯,雖然據說今日出品並非最好。

甜點三弄
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想不到,下半場的焦點竟然在這山楂卷,終於有道酸的令我鍾意,非常討好的山楂酸味,真的好吃,我俾九十分。



哥倫比亞即磨咖啡、香焗杏仁薄脆

哥倫比亞即磨咖啡、香焗杏仁薄脆
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最後送上咖啡,估佢唔到,傳統中菜館的咖啡竟然如此香,選豆有一手。

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不約而同遇上的食友在鄰桌,原來是頓生日,多謝分享的壽包,高高興興的完結。

來吃新意,取價本合理,不過未能留下任何難忘印象,若然要再來,還是品嚐鮑蔘小菜較好。
(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
2020-05-02
Dining Method
Dine In
Spending Per Head
$600 (Lunch)
Recommended Dishes
玫瑰蝦餃、翡翠鮑魚餃、鵝肝芋角
玫瑰蝦餃
翡翠鮑魚餃
鹿茸菌黑蒜湯餃
哥倫比亞即磨咖啡、香焗杏仁薄脆
Level3
61
0
2020-07-19 936 views
幾個星期前,住上環嘅大伯話要請我食生日飯,叫咗我去富臨飯店食飯。其實之前都有去過飲過茶,都覺得好好味,但無認真食過飯,所以都有啲緊張。前菜上枱四小碟,菜式唔錯,魚餅同埋嗰鴨舌都做得幾出色。個燉湯完全係老火湯,非常出味,用料十足,飲完全身都暖笠笠。主菜溏心鮑扣鵝掌,鮑魚做得好彈牙,有口感,鮑魚中間依然煙靭,用刀一切就可以切開,鵝掌入味,加上鮑汁整體非常美味。糯米釀雞中翼,手工繁複,米吸收了雞皮油香,非常可口而皮非常香脆,生熟剛好。最後上的炒飯亦非常香口,有蛋香及有鑊氣,廚師功架盡顯。甜品仲有好多懷舊酒樓甜品,有我最愛的芝麻卷,都好少見到嘅點心。講真價錢絕對不便宜,但係覺得物有所值,因為今晚唔使我自己買單!
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幾個星期前,住上環嘅大伯話要請我食生日飯,叫咗我去富臨飯店食飯。其實之前都有去過飲過茶,都覺得好好味,但無認真食過飯,所以都有啲緊張。前菜上枱四小碟,菜式唔錯,魚餅同埋嗰鴨舌都做得幾出色。
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個燉湯完全係老火湯,非常出味,用料十足,飲完全身都暖笠笠。
20 views
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主菜溏心鮑扣鵝掌,鮑魚做得好彈牙,有口感,鮑魚中間依然煙靭,用刀一切就可以切開,鵝掌入味,加上鮑汁整體非常美味。
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糯米釀雞中翼,手工繁複,米吸收了雞皮油香,非常可口而皮非常香脆,生熟剛好。
最後上的炒飯亦非常香口,有蛋香及有鑊氣,廚師功架盡顯。
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21 views
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甜品仲有好多懷舊酒樓甜品,有我最愛的芝麻卷,都好少見到嘅點心。
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講真價錢絕對不便宜,但係覺得物有所值,因為今晚唔使我自己買單!
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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
1K
4
2020-06-25 1080 views
去年榮獲三星米芝蓮的富臨飯店,最近大玩創意,將點心年輕化,限定推出為期兩星期的四手點心lunch,只限於星期一至六於午市時段供應。 這個一共有十樣美點的套餐,每位$480,食材頂級,有乾鮑魚餃、鵝肝芋角、鹿茸菌黑蒜湯、鮮蟹肉卷、15年陳皮燉蛋等.....我們不禁邊吃邊驚訝,因為實在是不惜工本。富臨的鮑魚汁實在是冠絕全港,放係碧綠色的菠菜點心裏面,味道極之醇厚。鵝肝芋角是另一令人驚豔之作,沾上桃汁吃,中和了肥膩感。這裏的乾灌湯餃一向出色,正宗皮薄餡靚,加埋黑蒜高湯,味道超濃郁,美味程度爆燈。金湯玉露卷盡顯大師傅公架,將紹菜切薄片,捲着新鮮蟹肉及蔬菜,最後淋上富臨招牌高湯獻汁,味道層次感一流,稀杰度剛好。甜品也有驚喜,用15年陳皮燉蛋,效果非常討好,沒半點苦澀味,燉蛋質地亦做得超級滑溜。富臨的蛋白杏仁茶一向是我的最愛,但這個套餐講到明要創新,杏仁這招牌項目,低調地化身成杏仁脆片,用來伴咖啡喝一流!其實我們什少用咁多筆墨去形容食物,但今次實在太美味了,忍唔住多寫兩句。講返兩位師傅,林國威師傅入行20多年,是富臨的點心部一哥,今次夥拍創意多多而廚藝功夫同樣紮實的周世韜師傅,成功糅合傳統
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去年榮獲三星米芝蓮的富臨飯店,最近大玩創意,將點心年輕化,限定推出為期兩星期的四手點心lunch,只限於星期一至六於午市時段供應。
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這個一共有十樣美點的套餐,每位$480,食材頂級,有乾鮑魚餃、鵝肝芋角、鹿茸菌黑蒜湯、鮮蟹肉卷、15年陳皮燉蛋等.....我們不禁邊吃邊驚訝,因為實在是不惜工本。
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18 views
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32 views
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富臨的鮑魚汁實在是冠絕全港,放係碧綠色的菠菜點心裏面,味道極之醇厚。鵝肝芋角是另一令人驚豔之作,沾上桃汁吃,中和了肥膩感。這裏的乾灌湯餃一向出色,正宗皮薄餡靚,加埋黑蒜高湯,味道超濃郁,美味程度爆燈。
17 views
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13 views
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金湯玉露卷盡顯大師傅公架,將紹菜切薄片,捲着新鮮蟹肉及蔬菜,最後淋上富臨招牌高湯獻汁,味道層次感一流,稀杰度剛好。甜品也有驚喜,用15年陳皮燉蛋,效果非常討好,沒半點苦澀味,燉蛋質地亦做得超級滑溜。
13 views
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0 comments
25 views
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富臨的蛋白杏仁茶一向是我的最愛,但這個套餐講到明要創新,杏仁這招牌項目,低調地化身成杏仁脆片,用來伴咖啡喝一流!
21 views
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17 views
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其實我們什少用咁多筆墨去形容食物,但今次實在太美味了,忍唔住多寫兩句。講返兩位師傅,林國威師傅入行20多年,是富臨的點心部一哥,今次夥拍創意多多而廚藝功夫同樣紮實的周世韜師傅,成功糅合傳統味道及創意。
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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
284
0
2020-05-23 1364 views
由於要開始吃低糖低碳生活,友人們好好特登挑選吃中餐。好久沒吃過好吃的叉燒,這裡還不錯吃呢。然後粉絲大蝦,粉絲留給阿女吃!牛尾忟得好香,但感覺下了很多糖。菜有點老,立馬叫他換過,態度還是不錯的,不過不失,開心的晚上😻
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由於要開始吃低糖低碳生活,
友人們好好特登挑選吃中餐。

好久沒吃過好吃的叉燒,這裡還不錯吃呢。
然後粉絲大蝦,粉絲留給阿女吃!
牛尾忟得好香,但感覺下了很多糖。

菜有點老,立馬叫他換過,態度還是不錯的,不過不失,開心的晚上😻
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43 views
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28 views
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23 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
120
0
2020-02-27 2377 views
市道不景,富臨今星期開始竟然推出中午外賣客飯,只供信和廣場的租戶,$100富臨現時星期一至二不營業昨日同事食過話唔錯,味精不多。我以為老細話星期五請大家食,原來是今日,我唯有明日才食番我帶的飯落單時有問你幾樓,我心諗求其講層數都得啦我去拎飯,因昨日同事受到一位經理和兩位侍應殷勤招待可惜今日無,經理有出來望下今日見到多人訂包娃袋靚今日套餐牛蒡湯鼓汁煮牛肉紅豆沙每一碗用保鮮紙包住我覺得質素一般,不過$100可食到富臨,都值,如果有鮑魚就好!我問可否有款可揀,酒樓話暫時無
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市道不景,富臨今星期開始竟然推出中午外賣客飯,只供信和廣場的租戶,$100
富臨現時星期一至二不營業
昨日同事食過話唔錯,味精不多。
我以為老細話星期五請大家食,原來是今日,我唯有明日才食番我帶的飯

落單時有問你幾樓,我心諗求其講層數都得啦

我去拎飯,因昨日同事受到一位經理和兩位侍應殷勤招待
可惜今日無,經理有出來望下

今日見到多人訂

包娃袋靚
今日套餐
牛蒡湯
鼓汁煮牛肉
紅豆沙

每一碗用保鮮紙包住

我覺得質素一般,不過$100可食到富臨,都值,如果有鮑魚就好!

我問可否有款可揀,酒樓話暫時無
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$100
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$100
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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
Decor
Service
Hygiene
Date of Visit
2020-02-27
Dining Method
Dine In
Spending Per Head
$100 (Lunch)
Level5
This Cantonese restaurant has always been branded as the rich's canteen, with more than 40 years of history, founded by the famous Master Yeung Koon Yat, renown for his Ah Yat's Abalone, which won awards all over the world. Now passing the baton to the next generation, with Executive Chef Wong Lung To leading the team to continue offering diners the great dishes. The restaurant had just been promoted to the Michelin 3-star status yesterday, and so tonight there was a festive mood, with Chef Wong
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This Cantonese restaurant has always been branded as the rich's canteen, with more than 40 years of history, founded by the famous Master Yeung Koon Yat, renown for his Ah Yat's Abalone, which won awards all over the world. Now passing the baton to the next generation, with Executive Chef Wong Lung To leading the team to continue offering diners the great dishes. The restaurant had just been promoted to the Michelin 3-star status yesterday, and so tonight there was a festive mood, with Chef Wong and other team coming to talk to each table, thanking for the patronage and support. 

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Seated at a table facing the window, the overall atmosphere is comfortable, with good space between tables, a luxurious yet friendly ambiance, plenty of calligraphy and porcelain decorating the dining area. The staff were all very friendly and courteous, checking in with us on the choice, in which we decided to go for the Forum Abalone & Lobster Set Menu ($2,180 each).

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The first course was Superior Shark Fin with Crab Meat and Bamboo Fungus Soup. Served steaming hot, there were a wealth of aromas coming to nostrils even before eating. The soup was very delicious, with the flavors of ham, chicken clearly identified, intense on taste though not salty at all. The shark fin was thick, with a lot of crab meat too added, along with the bamboo fungus. A great soup, though nowadays with many people stop eating shark fin maybe the restaurant should consider changing this to another soup.

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The second course was the signature dish, Braised Ah Yat Abalone with Goose Web and Vegetable. The abalone was from Japan Yoshihama, 28 'heads'. Although it looks a bit small, the flavors were so good that it was certainly one of the best abalone I had ever tasted. With a sweet interior, tender on texture, the flavors would simply stay in the mouth for a long while. The sauce was also fantastic, which had the braised goose web fully absorbing the flavors. The lettuce also became so tasty with the sauce along. The fame Ah Yat Abalone really was well deserved.

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The third course was Steamed Lobster with Soy Sauce. The live local lobster was meaty, of a good size, with the chef steaming it to perfection. The taste was delicate, and to avoid the soy sauce masking it, the staff had deliberately poured only a tiny bit on the side, leaving the rest for us to add in case we want more. Another great dish.

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The fourth course was another signature dish, Deep-fried Crispy Chicken. The chicken certainly delivers the promise, with a crispy skin, tender meat which has marinated well, full of flavors. I found that dipping in the lemon juice provided helped to reduce a bit of the heaviness and the acidity in fact also highlighted better the flavors, a much better dipping sauce than the traditional garlic salt. Another interesting element was the prawn crackers on the side, which were cut to look at french fries. Wonderful!

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The fifth course was Poached Seasonal Vegetable in Supreme Soup. Looks simple, this dish was another of my favorites in the evening. The supreme soup was again some amazingly prepared, rich and concentrated, infusing the tender choi sum with the flavors coming from the chicken, ham and other ingredients used to prepare for the supreme soup. Even for a person like me who is not a big fan of vegetable, I could easily finish several dishes of them, and in fact I was thinking of consuming the soup too after eating the vegetable!

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The sixth course was Ah Yat Fried Rice, with plenty of ingredients added including egg, shrimp, BBQ pork and spring onion. Taste good, it was a nice wrap up of the meal before dessert. My only comment was that the rice was a bit oily for me, and that also was related to my high expectation given all the good food we had on the evening. Not a big deal honestly, but if it can be improved this will make the whole meal even better.

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The seventh course was dessert, including Forum Special Sweet Soup, which was Double-boiled Peach Gum, with some dates, dried longan added. Delicate and fragrant, not particularly sweet, it was a nice dessert to cleanse the palate and also a healthy choice as peach gum had a lot of nutritional values. The other dessert was Forum Traditional Dessert, which was a Sesame Roll. A reminder to us for this childhood memory, the sesame roll was also appropriate in sweetness and served as the great finale to the wonderful meal.

The service was impeccable, but you can observe that most of the customers are frequent comers, so for us the first-timers sometimes you might feel a bit left out. But the staff did take the initiatives to come check in on us, and at the end speaking our names when we were leaving. That still gave me a warm feeling and overall it was a pleasant meal which also explains why they acquired the 3-star status. The bill was $4,928 which was quite reasonable considering the premium foodstuff we had.
(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
2019-12-18
Dining Method
Dine In
Spending Per Head
$2500 (Dinner)
Level4
2019-10-21 3559 views
繼續分享高水準點心:這頓飯已是七月中吃,當時忙著準備旅行沒有寫,回來後又遇上811北角富臨福建人打人事件,為免誤會就暫放一邊。其實,早在1977年創立、以阿一鮑名震天下的 富臨飯店 Forum Restaurant,與1992年才成立的富臨集團 Fu Lum Group 非但沒有關係,前者更入禀高等法院控告後者侵犯其注册商標及構成影射,大家不要搞錯啊!對這間連續數年榮獲米芝蓮二星的富豪飯店,不少人的印象還停留在駱克道的地舖;其實 富臨飯店 搬到信和廣場已經數年了。數月前與院友們來飲茶,一開首就被店內手工製的陳皮瑤柱豆豉醬所迷到,沒想到豆豉醬可以這麼好吃!但售價也是嚇人,在場享用過就算了~還記得鬼才林振強說過「飲茶不點蝦餃,就如如廁不放鬆,徒勞無功。」;何況這裡的蝦餃被冠上楊貫一的簡名,不可能不點。阿一蝦餃皇 $80 甫上檯,澄皮不夠剔透、賣相十分平實;但除了皮薄爽滑,中間的蝦肉更是無比鮮甜又彈牙,果真有料到!三個女人聚會沒點富貴鮑魚了,但每人一份鮑汁 北菰炆鵝掌 $60 不過份吧!不得不說,這裡的鮑汁真的超!級!美!味!鮮美得來非常甘醇,扣在軟腍的鵝掌之中,那份纏綿,難以形容。當然,肥
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繼續分享高水準點心:這頓飯已是七月中吃,當時忙著準備旅行沒有寫,回來後又遇上811北角富臨福建人打人事件,為免誤會就暫放一邊。其實,早在1977年創立、以阿一鮑名震天下的 富臨飯店 Forum Restaurant,與1992年才成立的富臨集團 Fu Lum Group 非但沒有關係,前者更入禀高等法院控告後者侵犯其注册商標及構成影射,大家不要搞錯啊!
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對這間連續數年榮獲米芝蓮二星的富豪飯店,不少人的印象還停留在駱克道的地舖;其實 富臨飯店 搬到信和廣場已經數年了。數月前與院友們來飲茶,一開首就被店內手工製的陳皮瑤柱豆豉醬所迷到,沒想到豆豉醬可以這麼好吃!但售價也是嚇人,在場享用過就算了~
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還記得鬼才林振強說過「飲茶不點蝦餃,就如如廁不放鬆,徒勞無功。」;何況這裡的蝦餃被冠上楊貫一的簡名,不可能不點。阿一蝦餃皇 $80 甫上檯,澄皮不夠剔透、賣相十分平實;但除了皮薄爽滑,中間的蝦肉更是無比鮮甜又彈牙,果真有料到!
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三個女人聚會沒點富貴鮑魚了,但每人一份鮑汁 北菰炆鵝掌 $60 不過份吧!不得不說,這裡的鮑汁真的超!級!美!味!鮮美得來非常甘醇,扣在軟腍的鵝掌之中,那份纏綿,難以形容。當然,肥厚的香菇也是無上的美味,吃個一乾二淨後,剩下的鮑汁好想撈麵吃...
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今時今日很難找到干蒸湯餃了,所以再貴也點了兩份 懷舊瑤柱干蒸湯餃 $160,一起分享。湯餃皮超薄,但因做得很有韌度,因此不太易破損;中間餡料又多又鮮,不過調味稍為有點太濃,扣了不少分數。
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近年越來越多加入脆米的腸粉,讓食客同時得享脆滑感受,真好;而這裡的 南澳帶子脆米腸 $90,又是用上極其鮮甜爽嫩的鮮蝦,加上澳洲帶子、茼蒿等,口感豐富同時味道清鮮,十分吸引。
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一流的炸功也彰顯在 金湯腐皮卷 $150 及 安蝦咸水角 $70 之上,特別是前者,配上無比鮮甜的高湯,滋味無比迷人;而當配上鮑汁,又是另一種美味與享受。
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最後甜品有清潤美味的木瓜糖水、香滑懷舊芝麻糕、清甜圓肉桂花糕,還有一咬開竟是半流心狀態的北海道鮮奶撻,好滿足又幸福!雖然消費比不少酒店中菜還貴(包括昨天的國金軒),但出品是物有所值的,對美食有追求的不妨去吃吃看。
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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
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-07-17
Dining Method
Dine In
Level4
2019-09-11 3260 views
因個别因素這頓原來6人的7月生日午餐變成一個虛的飲茶,須然人少了但不變的是依舊吃得開心!而能夠品嚐富臨飯店阿一鮑魚的高質點心就更加稱心了! 富臨飯店阿一鮑魚連續數年榮獲米芝蓮二星榮耀,食物質素相信是無容置疑的好吧! 甫坐下檯上放上古早XO醬和陳皮瑤柱豆豉醬,是富臨自家純人手製作均不含防腐劑,從來不愛吃原粒豆豉的我對於齒頰留香的陳皮瑤柱豆豉醬甚為喜愛,喜歡的可買回家品嚐但限量製作想試的要看看緣份了! 我們先選上數款點心打頭陣有阿一蝦餃皇$80,澄皮挺爽身但非透薄的那款,內裡蝦肉鮮甜彈牙口感超好。 我從少已很喜歡吃干蒸湯餃但現在要吃真的不易找啊!所以一見有懷舊瑤柱干蒸湯餃$160也即時點上一客品嚐,皮薄湯鮮餡足吃得我很滿足耶!! 接著是南澳帶子脆米腸$90,賣相圓滑的脆米腸擁有外軟內脆的夢幻口感,配合鮮味十足的蝦肉、澳洲帶子、茼蒿等餡料,味道和口感都是誘人之作好吃好吃。 院長必吃推介這北菰炆鵝掌$60,用上鮑汁來炆鵝掌入味不在話下,那軟淋度亦控制得恰到好處口感很讚,還有滑溜厚肉又足味的香菇,如是以往相信要點個靚仔來佐吃! 吃了幾款點心都挺滿
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因個别因素這頓原來6人的7月生日午餐變成一個虛的飲茶,須然人少了但不變的是依舊吃得開心!而能夠品嚐富臨飯店阿一鮑魚的高質點心就更加稱心了!
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富臨飯店阿一鮑魚連續數年榮獲米芝蓮二星榮耀,食物質素相信是無容置疑的好吧!
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甫坐下檯上放上古早XO醬和陳皮瑤柱豆豉醬,是富臨自家純人手製作均不含防腐劑,從來不愛吃原粒豆豉的我對於齒頰留香的陳皮瑤柱豆豉醬甚為喜愛,喜歡的可買回家品嚐但限量製作想試的要看看緣份了!
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我們先選上數款點心打頭陣有阿一蝦餃皇$80,澄皮挺爽身但非透薄的那款,內裡蝦肉鮮甜彈牙口感超好。
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我從少已很喜歡吃干蒸湯餃但現在要吃真的不易找啊!所以一見有懷舊瑤柱干蒸湯餃$160也即時點上一客品嚐,皮薄湯鮮餡足吃得我很滿足耶!!

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接著是南澳帶子脆米腸$90,賣相圓滑的脆米腸擁有外軟內脆的夢幻口感,配合鮮味十足的蝦肉、澳洲帶子、茼蒿等餡料,味道和口感都是誘人之作好吃好吃。
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院長必吃推介這北菰炆鵝掌$60,用上鮑汁來炆鵝掌入味不在話下,那軟淋度亦控制得恰到好處口感很讚,還有滑溜厚肉又足味的香菇,如是以往相信要點個靚仔來佐吃!
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吃了幾款點心都挺滿意我們一致決定加單,先來一客金湯腐皮卷$150重點在於那個鮮甜非常的金湯,將脆卜卜的腐皮卷浸在金湯中索盡日月精華吃下真夠銷魂喔!
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最後是安蝦咸水角$70咸水角外皮金脆微甜口感香糯,而內裡餡料很香口確是水準之作。
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最後以清潤的木瓜雪耳糖水、香口懷舊的芝麻卷、滑溜可口的北海道鮮奶撻、及甜美可人的圓肉桂花糕作這頓午茶作結,完美無瑕的演繹絕對摘星有理。
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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
2019-07-17
Dining Method
Dine In
Type of Meal
Lunch
Level4
111
0
2018-10-15 6078 views
My second time here for dim sum. Great ambience and service. Lots of space between tables. Dim sum quality was good. The stewed tribe with turnip was the best in town. The shrimp dumplings were excellent. I also loved the deep fried glutinous ball w minced pork - the outside skin was so thin and light. The deep fried taro, spring rolls and the steamed rice flour rolls were also good.The XO sauce rice flour rolls was average I thought. In order to nicely stack up the rolls, they did not really
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My second time here for dim sum.

Great ambience and service. Lots of space between tables.

Dim sum quality was good. The stewed tribe with turnip was the best in town. The shrimp dumplings were excellent. I also loved the deep fried glutinous ball w minced pork - the outside skin was so thin and light. The deep fried taro, spring rolls and the steamed rice flour rolls were also good.

The XO sauce rice flour rolls was average I thought. In order to nicely stack up the rolls, they did not really wok fried the flour rolls; hence, the XO fragrance was not fully released.

The pork knuckle with egg and sweetened vinegar casserole was okay. I found the vinegar sauce too thick. Could dilute it with a bit of water.
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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
Level2
13
0
2017-06-18 10706 views
晚飯不是常客 但耐不耐都去下 食物質素唔使講 , 不過 今日同屋企人去飲茶 食點心 ,啲點心 好正, 我第一次喺嗰度飲茶, 我好少冇投訴, 尤其是個鮑汁芥蘭, 真係唔錯, 唯一美中不足係覺得個甜品師傅功力麻麻, 因為叫咗鬆糕 蛋撻 煎堆仔 都好一般甚至唔係太入流, 好似同間酒樓嘅其他食物脫節咗咁
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晚飯不是常客 但耐不耐都去下 食物質素唔使講 , 不過 今日同屋企人去飲茶 食點心 ,啲點心 好正, 我第一次喺嗰度飲茶, 我好少冇投訴, 尤其是個鮑汁芥蘭, 真係唔錯, 唯一美中不足係覺得個甜品師傅功力麻麻, 因為叫咗鬆糕 蛋撻 煎堆仔 都好一般甚至唔係太入流, 好似同間酒樓嘅其他食物脫節咗咁
(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
Dining Method
Dine In
Level4
157
0
2017-05-15 12712 views
阿一呢個名,細細個睇電視時成日都見佢賣廣告。不過從來都未食過,今次都係第一次嚟食由於世伯生日,所以我地一行六個人一於食好啲,叫咗個阿一鮑魚豪華宴(半席)。先嚟富臨四小碟,雖然叫小碟,份量都唔算細。呢碟燒汁牛坑腩片炆得唔錯,油花分佈平土均,食落一啲都唔韌,食落好軟熟。椒鹽鮮魷食落唔油膩,外層鬆脆之餘,入面仍然保持到魷魚嘅爽滑!呢個滷水珍肝荳腐相對前兩個前菜嚟講,比較普通,同一般潮州店食到嘅差不多,無乜驚喜!松茸菰鹿茸螺頭燉湯超足料,味道好鮮甜,飲得出真係煲咗好耐,唔係溝水之後到鮑汁遼參扣鵝掌菜膽拌,鵝掌炆得非常軟腍,近乎入口即溶;而海參入口爽口、富有彈性,好容易就可以咬斷嚼爛,啱晒老人家食。呢條東星班又係抵讚嘅,蒸嘅時間恰度好處,係啱啱熟嘅狀態。肉質嫩滑,唔洗一陣就比我地食清光!鮑汁遼參扣鵝掌菜膽拌好啱老人家食,鵝掌炆得超腍,近乎入口即溶!而遼參就爽滑有咬口,配埋個鮑汁,令到味道再升高一個層次之係係燒雲腿鴿蛋龍蝦球,請恕我學識淺薄,咁大個女都係第一次食鴿蛋,一開始食以為隻蛋唔熟,所以蛋白係半透明。但切開中間一睇,發現蛋黃係熟嘅!正當我地好奇緊廚師點煮,先可以令到蛋黃熟,而蛋白唔熟嘅時候,
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阿一呢個名,細細個睇電視時成日都見佢賣廣告。不過從來都未食過,今次都係第一次嚟食

由於世伯生日,所以我地一行六個人一於食好啲,叫咗個阿一鮑魚豪華宴(半席)。
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先嚟富臨四小碟,雖然叫小碟,份量都唔算細。呢碟燒汁牛坑腩片炆得唔錯,油花分佈平土均,食落一啲都唔韌,食落好軟熟。
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椒鹽鮮魷食落唔油膩,外層鬆脆之餘,入面仍然保持到魷魚嘅爽滑!


呢個滷水珍肝荳腐相對前兩個前菜嚟講,比較普通,同一般潮州店食到嘅差不多,無乜驚喜!
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松茸菰鹿茸螺頭燉湯超足料,味道好鮮甜,飲得出真係煲咗好耐,唔係溝水

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之後到鮑汁遼參扣鵝掌菜膽拌,鵝掌炆得非常軟腍,近乎入口即溶;而海參入口爽口、富有彈性,好容易就可以咬斷嚼爛,啱晒老人家食。
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呢條東星班又係抵讚嘅,蒸嘅時間恰度好處,係啱啱熟嘅狀態。肉質嫩滑,唔洗一陣就比我地食清光!
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鮑汁遼參扣鵝掌菜膽拌好啱老人家食,鵝掌炆得超腍,近乎入口即溶!而遼參就爽滑有咬口,配埋個鮑汁,令到味道再升高一個層次

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之係係燒雲腿鴿蛋龍蝦球,請恕我學識淺薄,咁大個女都係第一次食鴿蛋,一開始食以為隻蛋唔熟,所以蛋白係半透明。但切開中間一睇,發現蛋黃係熟嘅!正當我地好奇緊廚師點煮,先可以令到蛋黃熟,而蛋白唔熟嘅時候,伯母就開始講,原來鴿蛋熟咗就係咁嘅樣
蛋白會係半熟明嘅!哈哈!真係大鄉里出城
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鵝肝焗蟹蓋入面超多蟹肉,除咗蟹肉外,仲有洋蔥、蛋、芝士,食落味道好融洽,唔錯!
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富臨脆皮雞無乜特別,基本上都係酒樓菜,味道中規中矩 。
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最後當然又係美點雙輝,由於太飽,我已經食唔落,不過佢地話味道都OK嘅,唔差!

總括而言,成餐飯世伯都好滿意,唯獨價錢確實有啲偏貴,但一年一次嘅生日飯,開心就無所謂吧
(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
Dining Method
Dine In
Spending Per Head
$1400 (Dinner)
Celebration
Birthday
Level3
73
1
2017-03-07 8749 views
早前用信用卡積分換左4百蚊現金券,今日終於同阿爸阿媽黎試下飲茶食點心。即興打去book位都有位,原本1:00,點知趕唔到,再打去改遲D,職員提醒2:30 last order, 要3:00離坐。約1:45到達,仲有幾張枱吉枱。侍應都好似好心急,睇下我地落單未。快快趣睇左點心紙,選擇唔太多,好快就揀咗D點心落單。點心雖然即叫即整,不過都好快上枱。樣樣都熱辣辣,緊係加分啦!飲茶當然要食蝦餃燒賣啦!兩款點心都爽口好味,唔係一般酒樓貨式,叫做物有所值啦!另外,菠蘿叉燒包和海鮮卷都係值得試試。菠蘿叉燒包外鬆內軟,叉燒味道亦適中。鮮蝦黃金卷熱辣辣同脆卜卜,餡料亦都豐富。 棉花雞都好滑,亦都算份量多。唯獨XO醬煎腸粉就好辣,連我食開辣既都覺得勁,老人家緊係接受唔到呢個程度既辣啦!另外,蘿蔔絲煎魚餅就一番啦!除左點心,我地叫左個金蠔肉崧煎脆米。我就覺得幾好味,個汁好有蠔既鮮味,個米餅又煎到脆卜卜。不過老人家就唔太喜歡,覺得D米粉太硬。整體上,我覺得最欣賞就係環境舒服,點心又熱辣辣。不過,老人家就覺得點心都幾好,不過價錢亦唔平,叫做不過不失啦!
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早前用信用卡積分換左4百蚊現金券,今日終於同阿爸阿媽黎試下飲茶食點心。

即興打去book位都有位,原本1:00,點知趕唔到,再打去改遲D,職員提醒2:30 last order, 要3:00離坐。

約1:45到達,仲有幾張枱吉枱。侍應都好似好心急,睇下我地落單未。快快趣睇左點心紙,選擇唔太多,好快就揀咗D點心落單。

點心雖然即叫即整,不過都好快上枱。樣樣都熱辣辣,緊係加分啦!
飲茶當然要食蝦餃燒賣啦!兩款點心都爽口好味,唔係一般酒樓貨式,叫做物有所值啦!另外,菠蘿叉燒包和海鮮卷都係值得試試。菠蘿叉燒包外鬆內軟,叉燒味道亦適中。鮮蝦黃金卷熱辣辣同脆卜卜,餡料亦都豐富。 棉花雞都好滑,亦都算份量多。唯獨XO醬煎腸粉就好辣,連我食開辣既都覺得勁,老人家緊係接受唔到呢個程度既辣啦!另外,蘿蔔絲煎魚餅就一番啦!

除左點心,我地叫左個金蠔肉崧煎脆米。我就覺得幾好味,個汁好有蠔既鮮味,個米餅又煎到脆卜卜。不過老人家就唔太喜歡,覺得D米粉太硬。

整體上,我覺得最欣賞就係環境舒服,點心又熱辣辣。不過,老人家就覺得點心都幾好,不過價錢亦唔平,叫做不過不失啦!
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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
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-03-05
Dining Method
Dine In
Spending Per Head
$220 (Lunch)
Dining Offer
Voucher
Level2
25
0
2016-08-31 12881 views
入到富臨飯店,一眼就望到呢對字: 「阿一鮑魚 為國爭光」厲害!究竟應該點形容呢位廚神呢?一個字: 掂兩個字: 經典三個字: 楊貫一四個字: 富臨飯店五個字: 銅紫荊星章六個字: 世界廚藝精英七個字: 美國五星鑽石獎八個字: 世界御廚最佳廚師九個字: 世界御廚駐香港大使 十個字: 代法國總統頒贈銀碗獎仲有?11個字: 法國農業部最高榮譽勳章12個字: 阿一鮑魚始創人董事總經理仲有??13個字: 再唔開飯我真係會肚餓到打人!! (請原諒我心急) 😁😁尋晚呢餐飯, 都可以話係我咁大個仔食廣東菜以來,最好食嘅一餐,絕對係我嘅經典飯局。用心去做,精心製作,上佳材料,超凡廚藝,廣東菜頂班之作,一哥好嘢。最開心係一哥坐埋喺度一齊食,一邊講解菜式,一邊暢談往事,特別是他如何將鮑魚地位提升,從切片碟頭菜升格為原隻食矜貴菜。還有他做菜給達官貴人,國家元首,商界名流等等的軼事趣聞。餸菜出色,故事動人,仲想點?好,首先出場係紅燒雞湯翅,個翅身夠粗夠肥, 但又好滑好嫩,個湯濃得嚟入口清甜,質地滑不留口。招牌菜鵝掌鮑魚又點會失手,日本鮑一定靚,用刀切落去時把刀好似被腍實,要慢慢拖番出來,夠哂溏心。「切鮑魚,你地知
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入到富臨飯店,一眼就望到呢對字: 「阿一鮑魚 為國爭光」厲害!究竟應該點形容呢位廚神呢?

一個字: 掂
兩個字: 經典
三個字: 楊貫一
四個字: 富臨飯店
五個字: 銅紫荊星章
六個字: 世界廚藝精英
七個字: 美國五星鑽石獎
八個字: 世界御廚最佳廚師
九個字: 世界御廚駐香港大使
十個字: 代法國總統頒贈銀碗獎

仲有?

11個字: 法國農業部最高榮譽勳章
12個字: 阿一鮑魚始創人董事總經理

仲有??

13個字: 再唔開飯我真係會肚餓到打人!! (請原諒我心急) 😁😁

尋晚呢餐飯, 都可以話係我咁大個仔食廣東菜以來,最好食嘅一餐,絕對係我嘅經典飯局。用心去做,精心製作,上佳材料,超凡廚藝,廣東菜頂班之作,一哥好嘢。

最開心係一哥坐埋喺度一齊食,一邊講解菜式,一邊暢談往事,特別是他如何將鮑魚地位提升,從切片碟頭菜升格為原隻食矜貴菜。還有他做菜給達官貴人,國家元首,商界名流等等的軼事趣聞。餸菜出色,故事動人,仲想點?

好,首先出場係紅燒雞湯翅,個翅身夠粗夠肥, 但又好滑好嫩,個湯濃得嚟入口清甜,質地滑不留口。招牌菜鵝掌鮑魚又點會失手,日本鮑一定靚,用刀切落去時把刀好似被腍實,要慢慢拖番出來,夠哂溏心。

「切鮑魚,你地知唔知點切先最好食,直切? 打橫切?定喺斜切?」一哥笑笑口問。

跟住嚟條兩斤重老鼠斑,蒸到啱啱好,肉質要用鮮到甜嚟形容。炸雞個皮好似紙咁薄,但又好鬆脆,雞肉鮮甜,好有雞味。

然後, 玩下食乳鴿。點玩? 先吃鴿肉伴火腿,屬於懷舊菜,舊時去飲宴的熱葷菜,通常都有呢一味,乳鴿起肉炒好鮮嫩,但係啲火腿點解有啲……

「 係唔係覺得啲火腿甜甜地?因為我先將火腿浸蜜糖過夜,然後先攞嚟做餸。」一哥解釋畀我地聽。

跟住呢一味乳鴿蛋配鳳尾蝦夠哂特別,乳鴿蛋似鵪鶉蛋大細,蛋黃已熟,但蛋白仲鬆鬆地,有啲似溫泉蛋嗰種質地,好神奇。 乳鴿蛋好食,鳳尾蝦又好味,加埋個蟹粉汁,無敵!

最後個荷葉飯,新鮮料多夠份量,瑤柱絲,冬菇粒,鮮蝦,真係乜嘢料都靚,啲飯做到一粒粒夠乾身,問你服未?

一哥就係一個,我服哂!

係喎, 唔記得講鮑魚點切先好味?呢樣嘢好難講,你哋最好請我去富臨食飯,然後我會示範俾你睇,點樣落刀切先係最好味!😂😂
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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
2016-08-29
Dining Method
Dine In
Level4
2016-08-14 8188 views
今天同hubby 試試米芝蓮二星的中餐廳。餐廳裝潢摩登,走高端路線,枱與枱之間不會太近。春卷:春卷脆而不油膩,餡料有蘿蔔,沙葛和 瘦肉等,味道平平唔太突出。酥皮叉燒包:肉餡比例較少,餡的蜜汁唔多,整體感覺似食坊間連鎖店的叉焼包一像。蝦餃:十分細粒,蝦餃皮很易破,一如即食點心大小;蝦肉爽,蝦肉比豬肉比例高,但味道唔係咁鮮味。排骨:排骨肉質嫩,唔會太肥太韌,味道很一般,無乜肉味。珍珠雞:糯米軟稔,饀料有瘦肉咸旦王等,但味道普通,汁唔多。總結:是次的點心 午餐味道平平,坊間有更多更好同更價錢合理的選擇。
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今天同hubby 試試米芝蓮二星的中餐廳。餐廳裝潢摩登,走高端路線,枱與枱之間不會太近。
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春卷:春卷脆而不油膩,餡料有蘿蔔,沙葛和 瘦肉等,味道平平唔太突出。
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酥皮叉燒包:肉餡比例較少,餡的蜜汁唔多,整體感覺似食坊間連鎖店的叉焼包一像。
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蝦餃:十分細粒,蝦餃皮很易破,一如即食點心大小;蝦肉爽,蝦肉比豬肉比例高,但味道唔係咁鮮味。
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排骨:排骨肉質嫩,唔會太肥太韌,味道很一般,無乜肉味。
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珍珠雞:糯米軟稔,饀料有瘦肉咸旦王等,但味道普通,汁唔多。
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總結:是次的點心 午餐味道平平,坊間有更多更好同更價錢合理的選擇。