540
17
4
4-min walk from Exit D1, Central MTR Station continue reading
Telephone
23422224
Introduction
You can see classic Hong Kong style decorations like gate with carved patterns, neon lights, and ceiling fans everywhere in the restaurant. It serves a variety of local and foreign craft beer. The deep-fried spicy chicken is a must-try for spice lovers. continue reading
Opening Hours
Today
12:00 - 23:00
Mon - Thu
12:00 - 23:00
Fri - Sat
12:00 - 02:00
Sun
12:00 - 23:00
Payment Methods
Visa Master AlipayHK Alipay Cash AE UnionPay JCB Apple Pay Google Pay WeChat Pay PayMe
Other Info
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine
Cake-cutting
Phone Reservation
Delivery
10% Service Charge
Outdoor Seating
Above information is for reference only. Please check details with the restaurant.
Review (582)
Level4 2024-05-17
1888 views
中環Lunch去左「何蘭正」,好彩book左位,上到去差唔多full晒冰陳皮酸啡自家制陳皮冰糖漿,加入檸檬酸既果香咖啡特別之處係將冰齋啡注入熱蒸氣令口感更綿密,咖啡裡面既雜味同油脂一齊被帶出變成上層既泡沫並提供奶油既口感,但其實唔係好飲到陳皮既味道,似飲緊espresso tonic 香煎嬌嫩雞胸|涼拌炸香菇條|豬肉鬆|冷豆腐|青花椒胡麻醬煎完既雞胸依然好嫩,豆腐配肉鬆真係好好味,最有驚喜係入面加左花椒油,好好食日本黑蒜燉澳洲和牛臉肉|法式薯蓉|芫茜炒老蛋意式茄蓉個賣相係有d似港式既蕃茄炒蛋,看似平凡但個肉係用上和牛臉肉,肉質好腍,不錯
24小時慢烤伊比利亞叉燒|豬油撈飯|日本溫泉蛋|紅洋蔥漬|大豆芽|韓國紫菜叉燒又腍又好味,而個飯同配料都好似韓式石頭飯咁,中日韓style都係呢bowl飯入面呈現出黎
廚師精選蒜蓉牛油煎日本北海道刺身級帶子,川味烤西班牙黑毛豬肋骨,吉列炸野菌珍珠米堡,蟹籽甜酸汁,豬肋骨好大份呀,炸飯真係有驚喜又好味是日粉麵青檸葉豬肚絲爆炒開邊去頭有殼老虎蝦及本地鮮魷,配樱花蝦小棠菜稻庭粗烏冬,鰹魚忌廉汁,係有少少泰式濕炒河粉既感覺,但唔知點解配落烏冬到就有點怪怪的甜品豆乳奶凍配幼滑去皮綠豆蓉,醒胃薑雪糕 及 黑糖桂花糖丸煨番薯風味提拉米蘇|楓糖威士忌手指餅|薑味白朱古力脆脆將中式糖水元素加入了西式甜品到,味道又夾又有驚喜,兩款都好鍾意呀無諗過何蘭正d食物都幾有驚喜,雖然環境係嘈左d,但價錢中環黎講都算平,下次放工過黎飲下手工啤先得 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
餐廳以舊香港為主題裝飾🇭🇰✅環境有得打卡📸(舊式鐵閘 • 霓虹燈 • 天下太平牆 • 吊扇...) ✅野食 / 野飲好味😋,除左餐牌上既款式,仲有𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐌𝐞𝐧𝐮✅店員們服務又好好全部都👍🏻𝐇𝐨 𝐋𝐨 𝐉𝐞𝐧𝐠🥰~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~• ▪24小時慢煮伊比利亞叉燒豬油撈飯配日本溫泉蛋 • 韓國紫菜 • 紅洋蔥漬及大豆芽 ($188)伊比利亞叉燒🐷每舊都好厚切,慢煮又唔會乾,啖啖肉好爽😌飯底加左豬油已經勁香😳,再撈埋蛋黃汁💛口感滑滑😚仲有勁多配菜,好似食緊韓國拌飯咁,勁豐富惹味🤤大王🤴🏻話係佢食過最好味既叉燒飯😎. ▪照燒五花肉漢堡包 配吉列炸蝦餅 • 蜜糖芥末醬及是日沙律 ($138)依個𝐁𝐮𝐫𝐠𝐞𝐫勁高身🍔,五花肉🐷 • 炸蝦餅🦐都係勁厚🤌🏻而且包體仲係烘脆左表面💫配埋蕃茄🍅 • 菜🥬 • 甜甜蜜糖芥末醬🍯,可減低少少油膩感。旁邊沙律加左日式芝麻醬🥗.▪花生朱古力甘納許 配醬漬熱帶水果醬及粟米片炸煨蕃薯雪米糍 ($118)之前食過既炸雪米糍都係多層炸漿皮,而依款就係再沾滿粟米碎片✨令外層脆上加脆💥糯糯雪米糍皮 • 冰凍雪糕,口感更豐富😝醬漬熱帶水果醬,酸酸甜甜,整體唔會過甜😙.▪️野飲咖啡 / 無啡類 / 生果 / 𝐂𝐨𝐜𝐤𝐭𝐚𝐢𝐥𝐬 / 𝐌𝐨𝐜𝐤𝐭𝐚𝐢𝐥𝐬/ 有酒精 / 無酒精...,想飲咩都有🤩鍾意飲啤酒既朋友可以試下本地 • 外國手工啤(好多選擇)🍻.▪鹹梅西瓜沙冰 ($68)估唔到加上🤏🏻少少鹹梅粉,輕輕吊下味,飲落多左重層次,唔會得甜味🍉.▪越式椰子咖啡沙冰 ($68)椰子香🥥 • 咖啡香☕️都好出,冇搶大家風頭.~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~• 🔺免收加𝟏𝟎%服務費🙆🏻‍♀️ 🔺店員們服務勁好💯主動推介 / 介紹野食,而且好熟悉每道菜既特式,講解詳細。又主動拎𝐒𝐡𝐚𝐫𝐞 𝐏𝐥𝐚𝐭𝐞俾我地🫶🏻🔺記得要嘟𝐌𝐞𝐧𝐮第𝟏頁個𝐐𝐑 𝐂𝐨𝐝𝐞📱睇埋𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐌𝐞𝐧𝐮,有廚師推介既主菜 / 粉麵👨🏻‍🍳~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~•~• continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
一聽餐廳名叫「何蘭正」,就知道係玩搞鬼不一樣的 fusion 菜!今年度小弟的生日飯,這餐感謝「恆記」舊同事「梁高經」百忙中抽空出來吃午餐做東。我們周不時都聽到粗口。用於不合適的場面,自然會尷尬;若一大班朋友圍著吹水,卻不能缺一兩句的問候語助慶,情緒可能會更高漲,更有親切感 XD「何蘭正」算不算是比較 mild 的粗語諧音?今天可以光明正大把粗魯語言吃進肚。舖頭算易找,就在蘭桂坊頂頂,「藝穗會」旁邊:餐廳以舊式香港為主題,穿插不同外國食材作出 fusion 菜式。港式味道的招牌文字,用大燈泡圍著:內部裝潢我覺得蠻有特色,令人感到輕鬆和開心,加上大型玻璃陽光透進來,中午時份光猛有朝氣:雪櫃有不同的香港品牌手工啤酒,也是這裡一大賣點:其餘搞鬼的雞尾酒,選擇目不暇給,成幾版 Menu 都係:中午未有氛圍想喝 cocktail,開了一支冰凍白酒,加洲「Chardonnay」HK$400 用來配襯主食:這裏午餐和晚餐的菜式應該大同小異,都是看 main menu,我們點了兩個主菜互相分享。「24小時慢烤伊比利亞叉燒 | 豬油撈飯|日本溫泉蛋|紅洋蔥漬|大豆芽|韓國紫菜」HK$188黯然銷魂飯的 2.0,菜式食材已「晒冷」地列序在菜名上,混起來吃的美味程度,直達魔鬼級指數!😈有些食物總會令人感到很治瘉,例如溫泉蛋,流心蛋黃不論看或吃都令人覺得喜愛:叉燒表面有少許烤焦的痕跡,肉質鬆化、軟腍,帶蜜味香甜,不錯:唯一敗筆是太肥,真正「半」肥瘦:吃第一件覺美味,之後就有點滯,最後索性只吃肉不吃肥。配酸味紅洋蔥及青菜、大豆芽是聰明的配搭,平衡整體油膩度:紫菜的加入也有加分,令口感更多層次感,反而豬油香就不太吃得出:最後溫提,這個記得要趁熱吃,放涼了美味度會因油膩起碼減一半。同埋落單可以叫叉燒少肥,那就更理想。是日粉麵每天不同,今天是「湖南辣椒爆炒開邊去頭有殻老虎蝦 | 本地鮮魷|初榨欖油蒜片炒蝦子粗麵 | 鰹魚忌廉汁」HK$178集各地之大成 crossover 拼出「Pasta」火花,意大利人看到可能會昏倒到了 😂整個菜以海鮮貫穿,食材用料上乘是要讚賞的地方。保留蝦殼的老虎蝦經過辣椒洗禮,外焦內爽,辣的程度不算高,香口,連殼都可食埋:魷魚相信是新鮮貨,肉質彈牙游刃有餘,鮮味:麵底用了闊身蝦子麵,有些似意大利 Aglio e Olio (蒜油意粉);在鰹魚忌廉汁的包圍下仍覺得爽口,麵底的蝦子亦多,做得好:廚師也加了不少蔬菜在內配襯,例如翠玉瓜、粟米仔、蕃茄等,整體吃起來少了負擔;加上擺盤用一個鑊仔上,甚為亮眼。整體我會給予它非常高的評價,值得叫,美味之餘也看得出廚師的心思所在。本來想叫生日甜品,不過當日午餐實在太飽,最後決定下次再來品嚐。下次?對,此驚喜餐廳絕對有下次!最後當然要多謝「梁高經」啦,還有忘了合照。下餐我嘅 XD continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
呢間fusion菜真係超級推薦‼️二訪依然有水準~ 晚晚爆場建議提早book位 🫡📍西班牙黑毛豬叉燒配黃金饅頭依家餐廳嘅「叉燒」係必食🫶🏻係勁厚肉同埋juicy🙌🏻 唔係瘦叉嗰種柴口感肉質好淰 配個醬甜甜酸酸 幾開胃饅頭都好脆身 一啖過好正❤️📍24小時慢煮叉燒配日本溫泉蛋•香蔥豬油飯肥死必叫系列~個飯簡直係精華😎好香好夠味仲有其他配菜:芽菜、紅洋蔥漬、炒菇、茄子芽菜用麻油撈過 好香🤪紅洋蔥漬 酸酸地開胃 解肥膩叉燒係肥瘦適中 仲要超級腍身😝連埋蛋再撈飯 不得了🉐📍澳洲和牛臉•煎豬粉腸及腸粉重口味之選~腸粉用沙嗲汁去煮 真係好濃味✨沙嗲汁入面有粒粒花生🥜和牛臉肉係好嫩口🐮滿滿骨膠原 食落會有啲”張口”🤣腸粉mix粉腸 真係好special📍中國白腐乳•法國白芝士焦糖燉蛋Cream brûlée食落比較creamy腐乳味唔算好重 整體幾好食😋無花果醬值得一試 加埋啲莓食 無咁膩~麵包有加煉奶 甜甜地🥹單食or 點燉蛋食都ok!📍芝麻花生湯圓擺明係甜品名 但原來Cocktail嚟🤣面頭有好厚好香既花生味泡🥜花生cream係自製 自己磨👍🏻下面就係芝麻底既whiskey有粒白玉suggest點埋花生cream食有得飲又有得食 大推🤪🤪🤪————————————————————味道😋:8/10抵食🥳:7/10環境🥂 : 8/10 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Ho Lan Jeng plays with Hong Kong classics and elevated the entire Cha Chaan Teng experience with cafe worthy coffee and thoughtful preparation of food.I ordered the Cha Siu bibimbap.The pork was tender and lightly seasoned, on a bed of seasoned rice topped with lots of veggies.We also ordered the buccal on mash, which was cooked until it was spoon/fork tender. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)