富臨飯店

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Forum Restaurant

4.5

78 Reviews

Taste

Decor

Service

Hygiene

Value

8010

Causeway Bay

Above $801

Guangdong Fine Dried Seafood Meatless Menu Stir-Fry Salt & Sugar Reduction Restaurant

Info:
Restaurant:	Forum Restaurant

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

KaterinaLin

Level4

200

早前和先生慶祝結婚周年紀念，食過眾多米芝蓮三星餐廳的西餐廳，我和先生向來喜歡傳統粵菜對食材的追求、烹調的技巧，今次決定食米芝蓮三星的中餐廳。今次在富臨飯店的用餐體驗整體滿意，預訂「米芝蓮三星套餐」，要先網上付$1000訂金。「米芝蓮三星套餐」算是品嚐鮑參翅肚的入門版，用膳的餐具擺盤就比平時中餐廳的精緻很多，難怪達到外國人米芝蓮三星級的等級。-蛋白炒官燕伴鱘龍魚子-蛋白炒蟹肉官燕散發出幽香的芝麻味，魚子醬由品牌Kaviari 精選供應，魚子醬顆粒大、滿有口感。當蛋白炒官燕伴上魚子醬同吃，魚子醬的咸香提升了蛋白炒官燕的味道，而且魚子醬甘香的油脂令整道菜式更滑，回味無窮。-古早花膠爵士湯-是次餐單的菜式中，我和先生最喜歡就是這個湯！有螺頭、花膠、雞腳，當然少不了爵士湯的精粹：哈密瓜，整個湯清甜不油膩，每款湯料都發揮出自己優雅的香味，柔和不突顯個人味道，彼此相得益彰。下次再來富臨飯店，是一定會encore 的湯水。-富臨鮑魚扣鵝掌伴唐生菜（日本吉品38頭）-38頭鮑魚屬貴價食材的入門版，個子雖細小、未見溏心，足見餐廳對製作鮑魚的用心，鮑魚軟滑，慢燜時吸收了雞湯、豬肉的精華，肉味十足。鵝掌烹製

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早前和先生慶祝結婚周年紀念，食過眾多米芝蓮三星餐廳的西餐廳，我和先生向來喜歡傳統粵菜對食材的追求、烹調的技巧，今次決定食米芝蓮三星的中餐廳。

今次在富臨飯店的用餐體驗整體滿意，預訂「米芝蓮三星套餐」，要先網上付$1000訂金。

富臨飯店 Open Now Now Closed

富臨飯店

Open Now

Now Closed