Video
3-min walk from Exit C, Causeway Bay MTR Station
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Telephone
23355328
98889153
Introduction
It is helmed by an experienced chef. It uses fresh ingredients to serve traditional Guangdong cuisine and dim sum. The shop design is a mix of Chinese and contemporary elements in simple style. It is a nice place for gathering and serving business customers.
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Opening Hours
Today
11:30 - 15:00
18:00 - 23:00
Mon - Sun
11:30 - 15:00
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
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Online Booking Service Not Available
Another restaurant helmed by chef from the FLM series. My brother’s favor of the month. Dinner. Special menu for a BIG crowd, where Chef was asked to recreate various FLM signature dishes. Here’s what we had. 魚子醬凍馬友- threadfin cured and chilled to a smooth, almost sashimi-like texture, topped with a delicate spoonful of caviar. Clean, briny, and elegant, with a whisper of umami from the fish and a touch of indulgence from the roe.蜜餞叉燒皇- not your average char siu; thick-cut, marbled, and lacquered in a honeyed glaze that was sticky, smoky, and perfectly caramelized. The pork was buttery-soft with a charred edge.淮山鷓鴣粥- silky and nourishing, one of my all time favorite dishes.煎蟹肉蛋琵琶燕- combination of crab meat and egg, paired with velvety swallow's nest. Unfortunately exterior was not crispy or golden enough. 雪花雞片- FLM signature, which is, in essence, thinly sliced conch (螺片) stir-fried with sliced chicken. To be eaten in the same mouthful with a piece of roasted Yunnan ham- a delightful interplay of flavors and texture. Difficult dish to make, as it requires precise control of cooking time and technique.上湯豬肚鳳吞散翅- FLM signature, requiring a complicated process: Chef first needs to debone the chicken, then stuff the fin inside the chicken, finally wrapping the chicken inside the pig sromach. First time I deigned to try pig stomach- which was surprisingly tender and flavorful. 仙鶴神針- $400 for half a portion. (Highest CP value out of the ones I have tried to date). Broth was rich; pigeon was flavorful and bigger than the others. Bulging with fin.日式燒三頭大連鮑- perfectly tender. 蘿蔔清湯崩沙腩- turnip was surprisingly sweet and soft, beef was fall-apart tender.油泡山斑魚- fresh and tender; cooked with masterful timing.吉祥脆皮雞- golden, crackling skin with juicy, flavourful meat.原隻膏蟹蒸肉餅- juicy, intense with deep umami.椒鹽粟米•鮮魷•九肚魚- ok only; maybe the frying oil wasn’t fresh enough.金沙涼瓜- too bitter for me.香芹和牛焗飯- special request from Bro cos the Yung Fu one was so good. Too much wagyu in this one, so felt a bit oily. However the 飯焦 was perfectly done.紅棗千層椰汁糕家鄉核桃酥In summary: grand Feast of Cantonese culinary brilliance and luxurious nostalgia that masterfully balanced flavor, tradition, and finesse.
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今日黎到位於銅鑼灣嘅哩間中菜館。店舖裝潢簡約舒適，有唔少圓桌及方桌位置，第二層仲提供包廂位置。餐牌～🔸足料老火例湯餐廳會因應時令食材提供不同既例湯，而今日既係西洋菜豬展湯，入口清甜，夠曬火候，用料十足，重點係不加入任何味精，好飲又放心～🔸富貴鮑魚酥採用新鮮鮑魚，手工製作而成，外層酥皮香酥鬆脆，內裏既鮑魚彈牙，混合醬汁相當好食。🔸菠蘿咕嚕肉咕嚕肉估唔到有驚喜❗️餐廳選用新鮮豬頸肉，每件切至差不多大小，確保火候一致，入口肉質新鮮有彈性，而調味剛好，配合三色椒及菠蘿，絕對係好食推介👍🏻🔸鷹鱠鷹鱠係最近既時令魚類，今次廚師選用鷹䱽最肥美既腩位進行慢煎，令魚皮焦脆，魚肉鮮美嫩滑，再配搭廚師自家製醬汁及沙律醬，一次可以試曬中西兩種食法。🔸鮮蟹肉炒北海道鮮奶採用北海道3.6牛乳，奶味更為香醇，配合鮮蟹肉及蛋白一齊慢炒，入口滑嫩清甜，再加上香炸瑤柱絲，能夠增添口感。🔸竹笙扒豆腐選用傳統豆腐，豆味更為香濃，而且入口質感細滑，加上多條厚肥竹笙，口感豐富，而且豆腐及竹笙都滲透上湯，味道濃郁。🔸蛋白杏仁茶絕對係心機之作，廚師每日人手去杏仁衣，現磨後，細火慢煮製成。入口細滑，充滿杏仁香氣，重點係甜度適中，好啱香港人口味。🔸綠豆糕喺北京嘅有名甜點，綠豆糕味道清甜，質感細滑，帶有豆沙，亦係甜度適中。
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IG: Tummysready.高級粵菜 主打有福臨門老師傅坐鎮食物質素中規中矩 勝在地點方面 不過整體價位偏高 未必會返轉頭📸1️⃣ 蜜餞叉燒皇2️⃣ 鮮蟹肉炒北海道鮮奶3️⃣ 麻婆豆腐🌟 最好食嘅一道菜! 夠惹味4️⃣ 魚子醬凍馬友🌟5️⃣ 爵士湯6️⃣ 鹹魚蓉煎肉餅🌟7️⃣ 醒胃凍花甲8️⃣ 菲王銀芽肉絲炒麵.🔻🍽 厚德飯店📌 地址: 香港銅鑼灣駱克道454-456號地舖🔗 https://s.openrice.com/QrbS04u0C00~uoujyAw.#tummysreadyatcausewaybay #tummysreadyforchinese
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—🍡 醒胃花甲 | 醬蘿蔔 | 蜜餞叉燒皇🍲 粉葛赤小豆老火湯🥟 鮑魚酥🌽 椒鹽粟米🐷 金陵脆皮乳豬•🦞 本灣青龍蝦球蒸蛋白🦞 脆米龍蝦頭抓泡飯•🐮 清湯蘿蔔崩沙腩🐷 清湯蘿蔔蝴蝶腩•🐔 金華玉樹雞🥬 上湯浸時蔬•🥣 合桃露🥜 狀元花生酥—🏆 是日MVP🏆龍蝦球蒸蛋白 非常出色的高湯 配上鮮甜的龍蝦肉及嫩滑的蒸蛋白再來 脆米龍蝦頭抓泡飯 大癲! 🤩明明已經很飽 但食完第一啖泡飯 立即光速吃光光!鮮甜美味的湯式 加上香口脆米 口感味道層次都一流!😻順德手工名菜的金華玉樹雞 也是一絕!鮮甜的嫩滑雞肉加上金華火腿的咸香 非常剛剛好的味道 👍大愛叉燒! 出色!鮑魚酥也是超級好吃 酥皮很鬆化 味道濃郁淨係為左碟叉燒同個鮑魚酥 已經決定下次要中午時段來試試點心了!😋
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呢排見到幾個朋友都先後去左厚德飯店食飯，聽聞呢度保留左傳統粵菜風味，搞到我都心思思約左另一班friend去。我地叫左幾款野食1. 蜜餞叉燒皇：蜜汁香甜均衡，焦香的外皮提升了整體層次，肉質細嫩多汁。搭配白飯更加出色，口感尤為豐富。 2. 醒胃凍花甲：花甲鮮甜，冰涼清爽，充分展現原味的鮮香。醬汁的分量適宜，不過分搶味，細膩中見巧妙。 3. 杏汁菜膽白肺湯：湯底順滑，杏仁香氣濃郁，白肺處理細緻，菜膽的清甜增添了平衡感。湯料飽滿，適合初春品飲。 4. 吉祥脆皮雞：外皮酥脆香醇，金黃色澤視覺誘人，內裡雞肉鮮嫩且多汁。搭配少量胡椒鹽提味，風味升華。 5. 台山蠔：蠔肉肥厚多汁，海洋鮮味純正自然。稍微烹調後口感更細膩，配合醬料亦能維持食材本味。 6. 瑤柱粉絲什菜煲：粉絲吸飽湯汁精華，瑤柱鮮香四溢，搭配軟脆適中的什菜，口感層次豐富且均衡。煲的溫度適宜，保持最佳狀態。 7. 飘香瑶柱荷葉飯：荷葉香氣與瑤柱的鮮味融入米飯，每粒米都充分吸收了香味。飯粒不粘，鬆軟卻結實，食後余香悠長。
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