7
3
3
9-min walk from Exit L, Central MTR Station continue reading
Telephone
34688188
Introduction
The only Chinese restaurant in The Murray Hong Kong also provides outdoor seating. Guo Fu Lou primarily offers traditional Canton dishes, such as grilled ham and chicken and cooked-to-order dim sum. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2019-20)
Additional Information
國福樓歡迎攜同八歲或以上兒童光臨惠顧 衣著要求:商務休閒. 男士請穿著包鞋,長褲,有袖上衣或外褸。
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon - Sun
12:00 - 15:00
18:00 - 23:00
*Last Order 14:30 (lunch); 22:00 (dinner)
Payment Methods
Visa Master Cash AE UnionPay JCB
Number of Seats
90
Other Info
Parking
Phone Reservation
10% Service Charge
Outdoor Seating
Review (17)
Level4 2019-02-21
7548 views
國福樓之前吃過兩次,這次過年和家人一起來,第一次照相,順便記錄一下。叉燒酥,叉燒非常juicy,咬一口居然還有湯汁滴下也是難得。爽滑牛肉腸粉,這道確實不太一樣,分量看似不大的腸粉,粉和餡料包裹的很緊實。腸粉的部分比之前吃過的都要薄,牛肉餡也非常的緊致有質感,鮮蝦蒸粉果,之前粉果多吃素的,鮮蝦的味道也不錯。豉汁蒸鳳爪,中規中矩軟軟糯糯豉汁蒸排骨,味道普通,排骨幾乎都是肥肉,非常油膩諸侯金錢肚,中規中矩蟹子燒賣,這道普通,燒賣一點都不juicy,口感死板雞粒芋頭酥,這道不錯釀蟹蓋,因為龍景軒的釀蟹蓋太好吃的,其它再吃都覺得普通,味道單一,最後全靠醋提味,鮮有限,反而有點膩。甜點點了三份,芋泥燉蛋,芋頭紫米露、杏仁茶,其中芋頭紫米露獲得了大家的一致好評。國福樓的服務非常不錯,茶水稍微有點溫就立馬拿上一壺新茶,服務員每次都會熱情的給食客講解推薦。點心菜品偏傳統,味道中規中矩,特別驚艷的不多。排盤也是中規中矩、看著不精緻。其實單論環境味道,還是不錯的,但是我覺得性價比沒有我最愛的另一家高,所以在香港我的首選吃點心的餐廳不是這裡。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
We were staying at the Murray hotel and walked over to enquire about lunch. Got some very negative vibes from their front desk and was told that the restaurant did not allow children under 8 to dine! Having dined out extensively in HK in my 6 years here, this was the first time i have encountered such a rule, especially at lunch time. I get the message, you are a very "exclusive" restaurant. But honestly you are not and although you may have upgraded your location from your previous dingy Wanchai basement, your staff attitude is very much of Lockhart Road levels. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2018-11-19
4641 views
Guo Fu Lou is a famous Michelin starred restaurant as reported on Forbes and other International media.It used to be at the Empire hotel but recently relocated to the iconic Murray Building which is easily accessible behind CKC Center.Went there for dinner as parents were back, the restaurant was modern and clean.Everyone is really nice at the restaurant and the decor was modern and clean.I really liked the Restaurant Manager because he has been with Guo Fu Luo for years and seen it move and transform into fame.The menu was classic and had roast pork and roast pigeon which is something parents wanted to try.Started with the Roast Pork which was succulent and glistening with maltose glaze, it was crispy on the edges and nice and tender in the middle with a lovely roasted taste.Next was the Sauteed mushrooms with premium soya sauce, it was a great pairing of earthy umami mushrooms and the finest soya sauce which when stir fried together brings out the best of both.The Steamed Crab claw with egg white and Huaodiao Wine was my personal favourite.It is amazing how silky it was and on top of it was Huadiao, every spoonful of steamed egg white was divine with huaodiao wine.I liked the way it was strong so be warned the wine is strong!!For carbs had Fried rice with crabmeat, conpoy and egg white, you every grain of rice was distinct with an aromatic wok fried taste complemented by the pieces of conpoy and crabmeat in every mouthful.Finished with the Baby Pigeon last as it is easier to eat with your hands.The skin was crispy and thin while the Pigeon meat is delicate.For dessert, we had a variety of Chinese sweet soup as parents are traditional but I personally liked the petit fours because one of them tasted like a Chinese choux filled with custard.Definitely enjoyed eating fine Chinese food and the service was brilliant.Will be back for dimsum.  continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
其實之前去過國福樓(仲係灣仔嘅時候),當時食個午餐同埋晚飯,印象是不錯的。幾個月前知道他已經搬了去The Murray,今天便去試一試。XO醬海蜇頭 椒鹽田雞腿 ($1xx for 4 legs)清湯牛坑腩 ($5xx?)蟹粉豆苗 ($520?)雪菜火鴨絲炆米其實每味都不算難吃,但是這個價錢, 我不明白為什麼所有食物只有色,但是冇香味,及冇味 例如清湯牛坑腩,芹菜冇香味,牛腩唔香(尖沙咀潮牛荘仲好食),湯底ok la ... 但係冇肉嘅香味...至於蟹粉豆苗,我真係唔係好知自己食咗啲乜...又係冇味㗎...成晚我覺得最好味算係椒鹽田雞腿....如果你想食環境,不妨可以去;但係我諗我唔會再去。有點兒失望...不知道是不是廚子已經走了.......至於服務是不錯的...不過,不明白為何我枱底下有一個大膠袋🤨🤨🤨整體服務是殷勤的 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
常聽到一句說話:「贏在起跑線」。若果應用在食物方面,利用精挑細選的食材入饌,可以說是贏在起跑線,再配合大廚爐火純青的廚藝就完美。 連續數年摘下「米芝蓮」星級殊榮的「國福樓」,定位走精緻中餐路線,出品一向有水準,且能給人貼身服務的感覺,每次來都不會失望而回。 今年餐廳搬到了新位置,依舊優雅清靜,環境擺設典雅: 這天三人飯局。先來開胃菜「蜜汁叉燒」$180 用上新鮮梅頭肉,將中間的根起掉,這樣烤出來的肉才細膩。梅頭經醃料醃二小時,入爐烤約 25分鐘,抹上麥芽糖,入爐再烤約 15分鐘才上碟: 叉燒肉質嫩滑,邊位帶焦香,顏色光亮,味道甚具甜蜜芳香,保持水準。 「頭抽炒珍菌」$240 鮮冬菇、本菇、杏鮑菇,只選取靚的部份,尤其杏鮑菇只選用中心最軟嫩的位置,切成長條,甚落本。用上等頭抽爆香,其實炒鮮菇菌會很容易出水,今回大廚火喉控制得好,不會炒到水汪汪影響味道。 「脆皮妙齡乳鴿」$220 坊間一般的製法是將乳鴿直接炸熟,這裡大廚是先把醃後的乳鴿吊起,以滾油反覆淋熟,可謂手功的表現: 與直接放入油中炸熟相比,這方法可令乳鴿皮更脆,肉質亦更嫩,它兩方面都有做到。 主菜「花雕蛋白蒸蟹鉗」$380 選用肥大越南肉蟹,先將蛋白混合上湯攪拌,放去殼的蟹鉗一同蒸數分鐘,重覆蒸數次,直至把食材蒸熟,最後用上湯打獻及加十年陳釀花雕調味: 火候及時間控制絕對是做這菜的關鍵,要令食材熟透之餘,亦要保持蛋白細緻幼滑。蛋白滑到不得了,洋溢陳年花雕的馥郁及醇厚,加上啖啖肉的鮮味蟹鉗,我覺得不論是宴請親朋或自己吃,也得體和味美: 「薑米蟹肉瑤柱蛋白炒飯」$320 飯粒分明,乾身爽口,符合靚炒飯的條件。而且相當多配料,單吃清得來味也不寡,剛剛好。 甜品點了中式糖水「生磨杏仁茶 / 蓮子陳皮紅豆沙 / 生磨合桃露」 $70 / 碗,心機之作: 最後廚師送上驚喜,是每晚不同的小甜點,今天是「炸奶皇小沙翁」,酥香微甜: 整個用餐體驗由入座、點菜、食物出品俱佳,是全方位的 total experience。服務也好,侍應們有向我們講解菜式,也頻頻為我們添茶及換碟,可謂不負「米芝蓮」星級食府之名。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)