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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 - 22:00
Mon - Sun
12:00 - 22:00
Payment Methods
Visa Master Cash AE UnionPay Apple Pay
Other Info
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine
Cake-cutting
Review (170)
Level4 2021-07-18
23 views
呢度除左食物之外, 啤酒都係呢度必叫既🍻 裝修簡約, 但係牆上既兩個霓虹燈牌足以提升曬成間餐廳既氣氛, 再加埋玻璃痴住既兩條龍, 足以吸引大家既眼球👀 呢度既食物選擇唔算多, 會定期有唔同既Daily Special 俾大家選擇💁🏾‍♀️沙薑風味脆香雞翼🐓($88)身為小食部分既佢我覺得算係對得住個價錢, 一黎份量比我想像中多, 有大概12枝單骨 🦴 味道就唔算太突出, 純粹係普通既炸雞翼, 都夠外脆內juicy 💦24小時慢煮伊比利亞叉燒飯🐷($178)呢個飯我覺得絕對係必叫, 因為俾佢啲配料同埋用既豬吸引左😍 除左真材實料之外, 連吸道都好有驚喜😋 首先慢煮半肥瘦既叉燒整得超入味同埋腍身, 叉燒自身既油份令到肉質變得juicy🤤 另外配酸酸地既紅洋蔥漬同埋香蔥豬油撈飯, 所有野配搭相當地夾🧅 仲有一隻煎到少少流心既太陽蛋, 簡直係完美🍳 基本上每枱都會見到呢個飯, 🉑見佢既吸引程度有幾高📈香煎羊架🐃($280)我地去既呢晚就有兩款魚, 牛扒同埋羊架選擇, 太耐冇食羊, 有啲想念羊肉既羶味😜 羊有三個份量可以揀, 我地兩個人揀左最細份既280g🧭 羊肉偏肥, 所以食落就有滿滿既油脂, 完全唔乾, 羊肉果種羶味真係正到爆😍 另外仲配左烤過既薯仔, 配埋啲超甜既粟米粒好好味🌽 無論係羊定薯仔都勁好食最後要介紹返呢度既特製啤酒🍻 有大概8款口味可以揀, 每款既味道同酒精濃度都唔同, 完全迎合到唔同人既口味👍🏽 我地叫左一杯甜甜地, 超易入口既西洋菜蜜口味同埋有原始啤酒又唔會苦澀既海洋🌊 連平日唔太飲啤酒既我都覺得幾易入口呢度既食物除左睇得又食得, 又有個霸氣打卡位, 絕對值得一訪😌 因為基本上係座無虛席, 所以長氣啲都要提醒大家去前記得卜位呀🔔 因為多人, 所以環境有啲嘈, 唔太適合傾計😂 不過同朋友黎食下野飲下酒都幾有feel既 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
第一次到訪𝙃𝙤 𝙇𝙖𝙣 𝙅𝙚𝙣𝙜係當佢哋仲係舊店個時😗當時位置無咁就腳而且座位都偏少,第一次試咗佢地嘅手工啤覺得一般🍻但後來見到佢哋 #黃店 嘅食物好吸引而且特別所以又心郁郁想回訪❣️.① 24小時慢烤伊比利亞叉燒|豬油撈飯|煎蛋|韓國紫菜🥢 ($178)// 第一次食依個慢煮叉燒豬油撈飯嘅時候有俾佢哋嘅叉燒驚豔到🌟半肥瘦叉燒軟腍🐷口感都幾出色🤤不過覺得可以烤耐啲令邊角微焦🔥 至於豬油撈飯好香口而且醬汁份量夠多所以整體都好惹味💓 //Food:🌕🌕🌕🌕🌕🌘② 日式帶子明太子手工扁意粉𝘿𝙖𝙞𝙡𝙮 𝙋𝙖𝙨𝙩𝙖 🍝($158)// 一直好鐘意食手工意粉嘅煙煙韌韌口感🤏🏻😍 意粉硬度適中而且超有咬口好鐘意! ( ´͈ ᵕ `͈ )◞♡ 明太子唔會好腥✨而帶子煎得啱啱好🍴肉質鮮嫩彈牙🤩🤩絕對值得回頭~希望下次都有依款意粉供應啦(๑´ڡ`๑) //Food:🌕🌕🌕🌕🌕🌑③ 咸梅西瓜沙冰🍉 ($58)// 沙冰用新鮮西瓜整所以好清涼消暑˙Ⱉ˙🍉而且話梅夠鹹香💛飲完解渴又開胃❣️//Food:🌕🌕🌕🌕🌕🌘④ 巨大泡芙|菊花芝士忌廉|蜜糖蝶豆花 🤍($98)// 第一次嚟食嘅時候就已經好想試吓・ࡇ・但係嗰陣已經賣曬🥺 今次終於試到啦🥰!首先賣相好靚好精緻🤩兩個大粒嘅泡芙用點心籠裝住好特別🧚🏼‍♀️泡芙香脆可口✨忌廉有陣陣菊花香甜味🌼而且順滑帶有少少空氣感~ 最頂加咗藍色嘅蜜糖蝶豆花令成個泡芙都甜甜的💙//Food:🌕🌕🌕🌕🌖🌑⑤ 𝙎𝙖𝙡𝙩𝙮 𝙇𝙞𝙢𝙗𝙚 7𝙪𝙥🍸($40).🤹🏻‍♀️何蘭正 (中環)中環雲咸街29號東方有色大廈2樓 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2021-07-14
167 views
以前讀書喺SOHO返part time,成日同同事收工去何蘭正食嘢同飲番杯,最近知道何蘭正搬咗上樓,搵埋舊同事再嚟回味一下。新鋪喺雲咸街斜路,一棟商業大廈嘅2樓,空間感比舊鋪大好多!仲有幾幅落地玻璃透入自然光,感覺休閒自在。新鋪嘅打卡位更多更靚,招牌霓虹燈牌「鬼佬涼茶」亦都依然喺到。✨Flat White $40✨Iced Mocha $50咖啡可以選擇Nutty或Fruity口味,Flat White拉花細緻,咖啡入口順滑,甘香十足。Iced Mocha啡奶平衡得啱啱好,朱古力香氣慢慢滲出。✨香煎澳洲牛面珠漢堡 $138好有特色嘅fusion burger,用上澳洲牛面珠,肉質軟腍鬆化,而且份量多,層層疊嘅牛面珠加上滿滿沙嗲醬,賣相已經令人流哂口水。沙嗲醬香濃,帶點微辣,惹味得嚟唔會蓋過牛香,係高質版沙嗲牛!入面配料仲有金菇同酸洋蔥,味道又出奇地夾,仲好有新意!伴碟薯條同樣出色,薯條炸得金黃香脆,而且唔油膩,熱辣辣食到停唔到口!✨龍膽石斑魚柳漢堡 $168石斑魚煎得好香,表面金黃,肉質結實滑溜唔鬆散,同時帶有魚油甘香,最鐘意佢無骨啖啖肉,食得開心盡興呀!配料有我最愛嘅芫茜,仲有好特別嘅醃奇異果,醃奇異果味道酸酸甜甜好清新;皮蛋他他醬又係另一個創意新嘗試,又估佢唔到味道可以咁夾,毫無違和感,仲好好食! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2021-06-18
2904 views
十幾年前會考後鼓起勇氣去另一間學校繼續學業,幸運地喺嗰度認識咗幾個知心朋友,一路走來,順心的、揪心的都有大家相伴。少時大概無諗過長大後我哋居然會各散東西,歐美紐都將會有大家嘅足跡,每每諗起都戚戚焉。是日歡送好友,揀咗由蘇豪搬到蘭桂芳嘅何蘭正。新舖比舊時寬敞好多,有好幾幅落地玻璃添上朝氣,被安排至角落四人檯,坐得舒服自在。黃金脆炸雞 $78雞肉金黃香脆,醃得入味,保持肉汁又唔油膩,出色!24小時慢烤伊比利亞叉燒 $178嚟之前對依味最有期望,不過主角叉燒調味略鹹,肉稔但較肥羶,自己唔太鍾意;底下白飯用豬油撈過,面頭仲有煎蛋同韓國紫菜,好餸飯。烤三文魚柳 $138三文魚肉質嫩滑,以楓糖醬油烹調有日式調理感,加埋食落卜卜聲嘅蟹籽甜酸汁,口感好得意;而配上嘅炸本地薯仔亦甘香有薯味,簡單討喜。焗金文畢芝士 $148第一次食焗芝士做甜品,Camembert表面淋上薑汁黑糖,甜甜地中和芝士鹹香;而炸蕃薯仔同薑味雪糕一齊食會變到似食中式糖水,成個甜品都好有心思,驚喜好食。兩點傾到五點,時間飛一般的過去,心入裡帶著萬般不捨道別。在此祝願好友事事順利、開開心心。「約定 未知那遠路裡 同看著時代飛舞」,未來見! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
CP值:3.5/5💛 價錢Price: - 焗金文畢芝士+薑汁黑糖+炸蕃薯仔+薑味雪糕 Baked Camembert Cheese + Black Sugar Ginger Syrup + Deep-fried Baby Sweet Potato + Ginger Ice-cream:$148- 多水多汁鼠尾草烤雞胸+擔擔風辣冷豆腐+凍萵荀 Super Juicy Roasted Sage Chicken Breast + Dan Dan Style Cold Tofu + Celtuce:$118- 24小時慢烤伊比利亞叉燒+豬油撈飯+煎蛋+韓國紫菜 24-hour Slow-cooked Iberico Char Siu + Rice with Pork Oil + Sunny-side-up Egg + Korean Seaweed:$178 尼間餐廳最近係IG好紅,因為佢嘅創意料理同埋好舒服嘅環境,所以我就吸引左去試一試啦🥰 超級推薦佢嘅焗金文畢芝士👍🏻😋佢係用成舊金文畢芝士,先用薑味黑糖汁調味,然後再拎去焗,中間會因為吸收左黑糖汁而變軟。我估唔到2者嘅味道非常夾👏🏻當我切開舊芝士嘅時候,佢中間嘅芝士同黑糖汁係流晒出黎😍其實個黑糖汁焗完之後,個味道好似楓糖漿因為有汁嘅關係,成個芝士變得冇咁滯,正👍🏻 多水多汁雞胸肉質真係好稔,但又未至於真係多水多汁嘅😅個擔擔風味汁真係好辣下🥵一定要同豆腐/雞胸一齊食先可以中和下啲辣味 個慢煮叉燒係肉質都好軟,但真係好油😅伴埋豬油撈飯就油上加油😅😅啲飯仲要勁咸添😣老實講,我對尼道菜係幾失望嘅,畢竟佢都係尼道招牌菜🙃 This restaurant is so popular on Instagram recently. I was attracted by it creative dishes and cosy environment🥰 Highly recommended the baked camembert cheese!👍🏻😋It was made of the whole camembert cheese which was seasoned with black sugar ginger syrup. Perfect match!Once I cut it into 2, the melted cheese flowed out😍Actually the black sugar syrup tasted like maple syrup. The cheese did not become too rich due to this magic syrup, nice👍🏻 The super juicy chicken breast was very tender but I won't describe it as super juicy😅The dan dan style sauce was quite spicy🥵Better eat it with tofu and chicken breast together. The slow-cooked char siu was very tender too but it was a bit oily.😅Together with the pork oil rice, the whole dish became super oil.😅😅The rice was quite salty too.😣Frankly speaking, I was quite disappointed with it.🙃 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)