18
4
2
Exit B1, Wan Chai MTR Station continue reading
Telephone
28612060
Introduction
A famous Guangdong restaurant with one Michelin star, Guo Fu Lou offers a relaxing meal within the Empire Hotel. Features barbecued suckling pig and chicken. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2015-18)
Payment Method
Visa Master AE Cash UnionPay
Review (25)
Level3 2018-05-01
1019 views
We came here for dim sum lunch and enjoyed prawn dumplings, stir fried vegetables, bbq pork buns and the two dishes pictured below.The restaurant is in the lower basement so there is no natural light and it can seem a bit dark inside. It is a little more expensive than what you would expect to pay elsewhere but the service is very good, as is the food. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level6 2018-01-08
6203 views
最近看過一篇文章,內容談及米芝蓮指南。我也認同筆者的看法,指南具有參考價值,可不能盡信及依賴!筆者到訪過全球二百多間米芝蓮餐廳,相信感受良多,而我 則不出十間,但基於個人品味及感味不一而有此啟發! 老公牛一,事前想了又想,找不到能配合心情、狀態和喜歡的餐廳!或者可以這樣直接解讀:其實只想享受一頓 Comfort Food。那什麼是我們的 Comfort Food?素菜、中湯、家常便飯就是了! 兩人吃中菜是最儍的行勁 — 某程度我也同意,但為求 Comfort,儍也不在乎! 「國福樓」是我的選擇,不覺間又跟米芝蓮扯在一起! 「國福樓」樓底不高,啞金撞深橙和暗紫的色澤配搭,加上密封的大廳,構成較暗沉的用餐環境! 甫坐下,餐前小食的脆香小魚乾已在迎接我們了! 老火湯 HK$360 第一時間要來了我們的 Comfort Food —老火湯! 經理怕我們喝不了一整煲,點餐前提議我們可叫兩碗,他實在低估了我這湯王的實力,憑一人之力,足以應付這一瓦煲的湯量,更何況是二人共分呢?! 老火湯 — 赤小豆粉葛鯪魚煲豬踭 下火的赤小豆粉葛鯪魚煲豬踭 是我們喜歡的湯品。被赤小豆染紅的豬肉,肉質尚算嫩滑,再來一塊粉葛,這樣才算得上是湯與料融合的湯品,皆因我們對湯料也甚有要求! 老火湯 — 赤小豆粉葛鯪魚煲豬肉 湯底十分厚身溶密,入口源自粉葛的甜香直達味蕾,足料足火喉之作,令身心頃刻得到滋潤!要挑剔的話,略嫌湯韻的層次感較弱,赤小豆的香氣可來得更濃厚! 蜜汁燒鱔 HK$220 蜜汁燒鱔是友人推介的菜式,厚身的鱔件帶有焦黃的蜜汁,香氣誘人!「國福樓」的蜜汁燒鱔跟坊間之別,在於著眼點放於鱔的鮮味之上。鱔魚表層微焦輕脆,入口蜜味與醬汁淺薄,魚味和魚香在咀嚼爽彈肥美的鱔肉中遊走,予人煥然一新及魚鮮可貴之感!而不是一般用甜味和醬汁掩蓋鱔鮮的風格! 桃茸生汁大蝦球 HK$330 喜愛海鮮鮮味,因此平日對太大的蝦球不感興趣,可是桃茸生汁大蝦球是「國福樓」招牌菜之一,那又豈可錯過! 大蝦球的炸漿細薄如絲,一咬只感應到香脆、黏上沙律醬的表層;再往深層一咬,蝦肉扎實,爽彈度自然,沒有難受的死爽,襯上不多不少的甜酸沙律醬,啖啖肉的大蝦球變得異常吸引。至於以桃茸點綴夠創新之餘,香氣亦令蝦球增添不少色彩,若然桃茸的用量再多一點,效果會更加美妙! 豆苗扒冬筍 HK$380 蔬菜是我的至愛,在點菜時接受了經理的提議,不選平凡的雞油、蒜茸或瑤柱,首次要來冬筍配搭豆苗。 過往蔬菜被看是易於烹調的菜式,但經過與豆苗扒冬筍的相遇,方明白廚功對於蔬菜而言,亦立見高低之分!豆苗炒得非常細嫩,清爽而不油,每口都洋溢著淡淡的酒香和鑊氣,而我喜愛的冬筍,煮理得爽脆入味、又兼具鮮味。「國福樓」將蔬菜的美味帶到更高的層次,近乎四百元一碟的蔬菜,暫時是我人生最昂貴的,但同樣是最扣人心弦的! 荷葉雲腿蒸田雞腿 HK$280 再來另一道荷葉雲腿蒸田雞腿,端來時鮮荷葉盒子半開,裡面的田雞腿若隱若現,甚有神秘感! 荷葉雲腿蒸田雞腿 將鮮荷葉盒子打開,雲腿和肥大的田雞腿乍現。一試,發現豐滿的田雞腿與醬汁和雲腿似乎絕緣了,腿肉味道淡然,幸好田雞腿肉新鮮爽彈,不過必須要趁熱品嚐,放涼後會有點腥氣!而雲腿則味道濃郁,只能一口雲腿、一口腿肉來個自製的平衡! 整頓晚飯,經理也細心給我倆添湯,當煲內剩下最後一碗時,經理先將剩湯原煲翻熱,這種貼心,令我將荷葉雲腿蒸田雞腿的失色驟然放下! 剩湯顯得特別窩心與美味,誰說中菜的服務遠遠趕不上西餐? 煎堆 HK$40 沒有生日蛋糕,取而代之是煎堆,正所謂煎堆碌碌,生日有口福,意頭誠意也十足! 煎堆 兩個新鮮製作的煎堆,帶著新鮮暖意、帶著香脆鬆軟、帶著煙韌不黏牙的美味,為老公 Comfort 生日飯帶來完滿的結束! 我倆煎堆碌碌、不用金銀滿屋,只求心中富足! 「國福樓」的煎堆真的令人回味無窮! 我從不刻意追捧米芝蓮食肆或其他著名高級食肆,因為覺得嘗試學習怎去發掘食肆的長處,比一切的名銜來得更為重要,亦是享受飲食的重點,明白人無完美、食肆也一樣! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2018-01-07
2062 views
同阿仔上完playgroup, 忽然想食中菜,所以就衝咗入去皇悦酒店搵食。記得以前呢個位置係龍皇,同家人經常陪嫲嫲去飲茶。仲想回憶一吓嫲嫲,點知已經變成國福樓。午飯時間去walk-in, 居然俾我哋坐到張四人枱。因為食中菜嘅蟲咬我,所以好快叫咗三樣點心止痕,好彩阿仔有我遺傳都幾吃得,而點心份量竟然都唔細,所以叫三樣嘢我就覺得啱啱好。食物,環境,服務都好好。始終米芝連一星,唔想俾人摘星呢三點一定要做足。價錢偏貴都無可厚非,因為米芝連關係加上係福臨門姊妹酒家,預咗貴。不過值得。因為服務真的很貼心。阿仔食飽就坐唔定,店員見到就拎咗啲兒童文具俾阿仔畫,令我可以安心食阿仔食剩嘅嘢。TT走嗰陣仲成班阿姐岀來送我哋走,同阿仔玩同講拜拜。人哋唔知肯定以為我喺度食咗幾千蚊嘢。但因為價錢真係偏貴,如果唔係就腳的話,想食中菜,我都係去返一般酒樓就算。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-12-20
1634 views
Rather empty on a Monday evening, that's why we chose it as we don't like noisy places where people shout to each other.  It was a cold day so we wanted hot soup, took the recommended snake broth and the taste was perfectly suited to the season.  Other dishes included prawns, oxtail stew and green veggie, all very good in taste and presentation.  Char-siu was disappointing as the meat had a woody texture.  Minor quibble about the prawns drowning in what looks like a mayonnaise.   Like the frequent change of plates and bowls which are warmed in a mini-oven, very thoughtful indeed.  corkage was HKD300 per bottle continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-11-21
2189 views
週末同母親大人吃晚飯,當然會選擇一間星級的中菜館,孝順一下佢老人家。於是選擇了一間米之蓮一星的國福樓,這裏的地方很寬闊舒服,環境清靜。我點了母親大人最愛的菊花花膠絲燴蛇羹,湯底很清甜有雞肉蛇肉花膠絲一絲絲很幼細好細心,加埋菊花瓣及脆脆食鮮甜入味。我飲了白菜膽燉北菰湯,清清地好滋潤。花雕蛋白蒸蟹鉗,花雕酒味很濃震震幽香,蛋白蒸得很滑,蟹鉗很新鮮很有鮮味。茶燻雞,茶燻味很入味,雞肉很嫩滑。紅燒滑豆腐,豆腐很滑,細細碟剛剛好。瓦罉臘味煲仔飯。臘味在煲仔飯上面一起煮,飯入味了臘味汁,我最喜歡食煲仔飯的飯焦加埋甜豉油一齊食真是一流。還有甜品新疆紅棗糕,甜味適中,口感煙煙靭靭。燈影煎堆,製作得皮很薄,炸得很脆口。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)