486
19
9
5-min walk from Exit A, Hong Kong MTR Station continue reading
All Branches (1)
Telephone
28815118
Introduction
With stylish and distinctive decor, the restaurant uses seasonal ingredients combined with the chef's unique cooking techniques, ensuring that each dish is carefully crafted to present a distinctive and flavoursome experience. continue reading
Opening Hours
Today
11:30 - 21:00
Mon - Sun
11:30 - 21:00
Public Holiday
11:30 - 21:00
Payment Methods
Visa Master AlipayHK Alipay Cash AE UnionPay Apple Pay Google Pay WeChat Pay
Number of Seats
38
Other Info
Online Reservation
Accessible Environment Details
Reward Dining Points
10% Service Charge
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Review (544)
位於中環ifc❣︎4口❣︎餐廳,主打食福建閩菜,店鋪裝修簡約舒服,卡位闊落坐得非常舒服👍🏻服務同野食都超高水準,Lunch仲唔使加一添🤑超推薦比大家🫶🏻❣︎茭白爆炒蟶肉❣︎$1284至7月份蟶子最肥美鮮甜😋👍🏻餐廳推出左幾款與蟶共舞菜式,茭白係筍嘅一種,口感非常爽滑,蟶子鮮嫩啖啖肉,加埋三色椒同菇菌一齊炒,望落非常開胃。❣︎福建酸湯黃花魚❣︎$188⭐️必食推薦😋👍🏻黃花魚肉質超鮮嫩,湯頭濃郁,酸辣鮮香,內有薯粉索晒湯汁來食超正👍🏻❣︎鰻魚季節精選套餐❣︎$168⭐️必食推薦😋👍🏻鰻魚肥美,肉質細嫩,伴碟有紫菜同蛋絲,米飯仲煮得非常軟熟,真係食唔停口。❣︎白切羊肉❣︎(套餐跟)而家天熱🥵點呢個冷盤做小食岩晒,羊肉肉質緊實,唔膻唔腥,沾埋佢跟嘅辣醬來食更滋味。❣︎姬松茸竹蓀排骨湯❣︎(套餐跟)⭐️必飲推薦😋👍🏻一飲就知真材實料,完全無加味精👍🏻湯頭非常濃郁,跟埋湯渣比你食。❣︎椰奶銀耳燉桃膠❣︎$58⭐️必食推薦😋👍🏻椰奶絲滑,加埋銀耳同桃膠嘅膠質感,超香甜濃郁,呢個甜品做結尾,簡直完美💞❣︎福鼎老白茶❣︎$58福建特產😋👍🏻口感醇厚,有清熱降火功效。❣︎手沖咖啡❣︎$58上枱時仲有張卡仔,列明成份同處理過程,非常認真👍🏻呢點已經值回票價,佢係齊啡來,口感清爽。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2025-06-20
405 views
今日到IFC開會,同事話要食正宗福建菜,咁試試哩間餐廳啦。餐廳唔算好大,裝修得好時尚。晚市也提供數款套餐,好多選擇。大紅袍仙草凍,大紅袍茶香味濃郁,入口帶有回甘。仙草凍飲落爽口彈牙,加上淡淡茶香,夏天食真係消暑首選。豉椒炒蟶子,蟶子新鮮肥美,先炸再炒,炒得夠曬鑊氣。蟶子肉質爽嫩,豉椒味香濃但唔會蓋過海鮮嘅鮮甜,送飯一流。臘味雞卷,呢個雞卷好花功夫,外層係雞肉,內裡包住臘腸。臘腸鹹香豐腴,雞肉嫩滑香甜,同臘味嘅油香好夾,食落層次好豐富。特色醬汁似喼汁加埋辣椒,點埋更提鮮。黑蒜粒燉排骨湯,湯色深褐色,飲落甘香清甜,完全冇蒜嘅嗆味。排骨燉到軟爛,一咬就脫骨,黑蒜粒煲到融化,精華全部入曬湯。飲完成個人暖笠笠,好滋補。酸菜紅燒肉,五花肉肥瘦相間,燜到超級軟糯。上面點綴埋燒椒醬,再加埋酸菜,酸菜嘅酸爽中和咗紅燒肉嘅油膩,燒椒醬再吊出紅燒肉嘅甜味,味道真係冇得彈。菌菇酸湯牛腩泗粉,酸湯用香茅,番茄調味,飲落好特別,好似泰國冬陰功湯底。牛腩炆得夠曬淋,帶有少少筋位,咬落好有口感。泗粉吸曬湯汁鮮味,食到停唔落口。椰奶銀耳燉桃膠,糖水落曬料煲制,銀耳膠質滿滿,桃膠爽滑Q彈,椰奶香滑濃鬱,食完覺得好潤。枇杷凍,枇杷嘅清甜完全保留,凍品口感似啫喱但更柔軟,入口即化。上面仲落埋枇杷粒,好適合飯後解膩。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2025-06-17
435 views
🌸涼拌萵苣絲 $48🌟🌟🌟🌟🌟凍冷口感,萵苣絲夠爽脆,完全停唔到口。🌸家鄉土筍凍 $38🌟🌟🌟🌟🌟每次都必吃的,凍凍的,土筍帶點爽脆,配搭埋jelly及表面酸辣醬汁,超開胃。🌸蟶子蛋蓋飯 $138🌟🌟🌟🌟🌟滿滿蟶子,超多蔥花,勁金黃蛋鋪滿整個碟,超香蔥味,配埋粒粒分明白飯,真係好好味。🌸茭白爆蟶肉 $128🌟🌟🌟🌟🌟新鮮鮮嫩茭白,大大隻蟶肉,配菜還有三色椒及菌類。🌸冰爽酒糟蟶 $118🌟🌟🌟🌟🌟酒味夠香醇,令蟶子提鮮及爽口。🌸福建金湯佛跳牆套餐$268 🌟🌟🌟🌟🌟濃郁金湯,材料豐富,有滑捋捋既海參、煙靭彈牙鮑魚、鵪鶉蛋、花膠、瑤柱。將所有倒在麵線表面,麵線索晒湯汁,非常好味。🍀白切黑山羊肉🌟🌟🌟🌟🌟濃郁羊肉味道,掂埋酸辣汁夠惹味。🍀桂圓檸檬烏龍茶🌟🌟🌟🌟🌟淡淡桂圓味道,檸檬烏龍茶有戒油膩既效果。🌸姬松茸竹笙排骨湯 $58🌟🌟🌟🌟🌟大大隻姬松茸,爽口索晒湯汁竹笙,有咬口排骨,湯汁濃郁鮮甜。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2025-06-10
629 views
中環IFC #4口 主打福建菜平晚多喺午市嚟 ,今次第一次嚟食晚市7點已經差唔多full晒,最好book定~【 晚市套餐 💲178/💲188/ 💲298 (加一) 】▫️包小菜及燉湯/飲品👍🏻必點📌 《 高湯炒越米粉套餐 $❗️💲188 》🍲 用上新竹米粉,用湯來燜煮,米粉吸盡高湯精華,香濃爽口完全唔油!配料有蜆、蝦、菇、花生、菜、香脆嘅紫菜~基本上唔使再加醬料已經好夠入味,但隨餐都會附有酸辣醬~➰(自選)咸香酥炸黃花魚🐟 金黃酥脆,鮮味十足~➰(自選)黑蒜粒燉排骨湯 🧄黑蒜極有益,入口有啖啖濃郁蒜香,好味~🧡《 金湯佛跳牆配蔥油拌麵 💲298 》佛跳牆入面有海參、鮑魚、花膠、鵪鶉蛋etc ~ 湯底濃郁鮮香,拌麵一流~!➰(自選)黑蒜粒燉排骨湯 🧄 同上~➰(自選)拌萵荀絲 🌱 清甜大涼爽~散點: 🤎《 姬松茸竹辣排骨湯🍵💲58 》 味道香郁,姬松茸大棵,排骨燉得軟腍入味,仲有竹笙~【 蟶子季節菜式 7款 】天氣熱,《 冰爽酒槽蟶 $118 》特別吸引我~ 有十隻蟶子~肉嫩又肥~酒味唔濃但清香~🦐《 香醋拌蝦苗 💲48 》以為會酸,但原來味道帶甜同微辣,好開胃~ 喺IFC有燉湯、有主食 ,人均$約200👍🏻 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
.‼️❤️ 記得CLICK我PROFILE關注我呀 ❤️‼️.🦪 蟶子嘅多重宇宙 @ 🌟 4口 🌟.💁‍♀️ 圖片展示美食為:黑蒜粒燉排骨湯 HKD 58豉椒炒蟶子 HKD 128茭白爆炒蟶肉 HKD 128黑松露蘆筍炒帶子HKD 178沙茶牛腩煲 HKD 168蟶子蛋蓋飯 HKD 138潤肺枇杷凍 HKD 48.👽 呢度個半開放式廚房傳出猛火拋鑊聲,適逢時令餐牌主打蟶子,未開餐已經流晒口水。.🌶️ 鑊氣之王「豉椒炒蟶子」辣到噴火!肥美蟶子爆炒到蜷曲,豉椒汁滲透每一啖。.🎋 小清新「茭白爆炒蟶肉」有蟶子肉混茭白條,蔥薑提鮮,鑊氣鎖住鮮味汁。 .🧄 頭號暖胃「黑蒜粒燉排骨湯」香濃似補品!原黑蒜粒溶晒落湯底,排骨燉到筷子一篤就散。.🍄 「黑松露蘆筍炒帶子」松露香到爆,帶子煎到焦糖邊,露筍保留咬口夠嫩,清新得黎又鮮味。.🐮 令人驚喜嘅「沙茶牛腩煲」,一來香到不得了,而來坑腩炆到淋軟,仲要好大件!沙茶醬香濃,估你唔到咁優質。.🍚 可能係最好味嘅主食「蟶子蛋蓋飯」,半熟蛋漿冚住爆蟶子,飯起底撈埋一齊食,鮮味層次多。.🍋 收尾「潤肺枇杷凍」,枇杷味好清新呈啫喱狀,冰凍上枱涼浸浸,喉嚨即刻好似舒服曬。.😋 無人不愛嘅蟶子依家當令必食,份量好足又好味。位置好方便,裝修簡約有格調,絕對係搵食好選擇。.⠀📍 中環金融街8號國際金融中心商場2樓2012號舖.‼️❤️ 記得CLICK我PROFILE關注我呀 ❤️‼️.💯 最真實的美食點評 ❤️ 歡迎報料 ❤️.꧁𖠌ꕥ𖠌ꕥ𖠌ꕥ𖠌ꕥ𖠌ꕥ𖠌ꕥ𖠌ꕥ𖠌ꕥ𖠌꧂. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)