154
4
10
Level4
282
0
2017-06-08 78 views
今日黎中環同女友買野,順便食個飯啦。 近排發生好多事,想同女朋友仔坐得舒服D,傾下計,於是就黎左<<禮賓傅>>。 餐廳裝修得十分華麗,水間燈都好靚,好有氣氛,可以同女友係度慢慢談情。 侍應問茶,我聽到有龍井,就麻煩侍應馬上開茶。 先來<<羊城鴿鬆>>,配以蠔油炒馬蹄粒,鴿肉粒及冬菇粒等,再用生菜包入口一齊食,口感豐富,生菜令到整道菜帶點清新及爽口。 <<燕窩釀雞翼>>,雞翼炸到香噴噴。入口真係勁多燕窩,可以啖啖肉,好有嚼勁。 入面真係好多燕窩。 湯就點了<<大白鱔咸酸菜燉老雞>>, 湯好足料,白鱔肉好大塊,不過要小心白鱔有骨呢。雞肉入口都幾有質感。而湯入口的味道就胡椒味偏重。 <<松露露荀炒帶子>>,帶子大大隻,入口嫩滑。用蒜蓉炒露筍和帶子,令到入口十分野味。 <<金華玉樹雞>>,雞肉入口嫩滑,中間用咸肉和冬菇片配搭,令到整體味道更多元化。 <
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今日黎中環同女友買野,順便食個飯啦。
近排發生好多事,想同女朋友仔坐得舒服D,傾下計,於是就黎左<<禮賓傅>>。

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餐廳裝修得十分華麗,水間燈都好靚,好有氣氛,可以同女友係度慢慢談情。

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侍應問茶,我聽到有龍井,就麻煩侍應馬上開茶。

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先來<<羊城鴿鬆>>,配以蠔油炒馬蹄粒,鴿肉粒及冬菇粒等,再用生菜包入口一齊食,口感豐富,生菜令到整道菜帶點清新及爽口。
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<<燕窩釀雞翼>>,雞翼炸到香噴噴。入口真係勁多燕窩,可以啖啖肉,好有嚼勁。
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入面真係好多燕窩。

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湯就點了<<大白鱔咸酸菜燉老雞>>,

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湯好足料,白鱔肉好大塊,不過要小心白鱔有骨呢。雞肉入口都幾有質感。而湯入口的味道就胡椒味偏重。
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<<松露露荀炒帶子>>,帶子大大隻,入口嫩滑。用蒜蓉炒露筍和帶子,令到入口十分野味。

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<<金華玉樹雞>>,雞肉入口嫩滑,中間用咸肉和冬菇片配搭,令到整體味道更多元化。

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<<梅菜蒸菜心>>梅菜加上菜心一起蒸熟,十分健康。

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<<香港炒飯>>是一道十分有驚喜的炒飯。撈了香蔥,叉燒粒,菜粒,冬菇粒及咸蛋黃來炒。因為咸蛋黃的關係,令到口感昇華不少,有一種黃金蝦的沙感,十分滋味。

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最後當然要來一碗糖水,<<桃膠雪耳>>,口感有點似燕窩,入口小小甜,十分推介。

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-06-02
Dining Method
Dine In
Spending Per Head
$638 (Dinner)
Recommended Dishes
  • 桃膠雪耳
Level4
233
0
2017-06-08 54 views
中環有不少高質素的中菜廳,「禮賓傅」的菜式甚有中西合璧的風格,亦保留傳統粵菜的風味。門面裝修盡顯氣派一行二人,為了多嘗幾款菜式,於是點了是晚套餐。迷你鮑魚多士蝦多士吃得多,鮑魚多士都是初嚐。多士炸得香脆,配上煙韌的迷你鮑魚一齊食,配搭新鮮。燕窩釀雞翼雞翼外表脹卜卜,原來內有乾坤。師傅首先將雞翼去骨,再釀入足料的燕窩,盡顯功夫和心思,是名副其實的功夫菜。羊肚菌燉螺頭螺頭湯非常清甜,吃到螺頭的鮮味,亦帶有羊肚菌淡淡的清香,非常出色。新鮮蟹肉大良炒鮮奶有點兒像大良炒鮮奶混合賽螃蟹的變奏版。大良炒鮮奶是順德名菜之一,着重火候的拿捏。這款炒鮮奶質地軟滑,入口即溶,再加上新鮮蟹肉和松子仁,層次感非常豐富。紅燒花膠花膠質地厚身,輕輕用刀切開也能感受到「黏黏」的質地,紅燒汁亦調校得剛好。南瓜燴安格斯牛腩南瓜與牛腩是少有的配搭,牛腩炆得軟滑,配搭健康好味。素千層浸芥菜禮賓傅炒飯吃到濃烈的黑松露香味,飯粒炒得粒粒分明,又可以保留濕潤的口感。鮮百合合桃露即磨的合桃露加上新鮮的百合花瓣,味道清新健康,為今次晚餐寫上完美句號。
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中環有不少高質素的中菜廳,「禮賓傅」的菜式甚有中西合璧的風格,亦保留傳統粵菜的風味。

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門面裝修盡顯氣派

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一行二人,為了多嘗幾款菜式,於是點了是晚套餐。

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迷你鮑魚多士
蝦多士吃得多,鮑魚多士都是初嚐。多士炸得香脆,配上煙韌的迷你鮑魚一齊食,配搭新鮮。

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燕窩釀雞翼
雞翼外表脹卜卜,原來內有乾坤。

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師傅首先將雞翼去骨,再釀入足料的燕窩,盡顯功夫和心思,是名副其實的功夫菜。

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羊肚菌燉螺頭
螺頭湯非常清甜,吃到螺頭的鮮味,亦帶有羊肚菌淡淡的清香,非常出色。

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新鮮蟹肉大良炒鮮奶
有點兒像大良炒鮮奶混合賽螃蟹的變奏版。大良炒鮮奶是順德名菜之一,着重火候的拿捏。這款炒鮮奶質地軟滑,入口即溶,再加上新鮮蟹肉和松子仁,層次感非常豐富。

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紅燒花膠
花膠質地厚身,輕輕用刀切開也能感受到「黏黏」的質地,紅燒汁亦調校得剛好。

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南瓜燴安格斯牛腩
南瓜與牛腩是少有的配搭,牛腩炆得軟滑,配搭健康好味。

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素千層浸芥菜

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禮賓傅炒飯
吃到濃烈的黑松露香味,飯粒炒得粒粒分明,又可以保留濕潤的口感。

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鮮百合合桃露
即磨的合桃露加上新鮮的百合花瓣,味道清新健康,為今次晚餐寫上完美句號。



(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-05-17
Dining Method
Dine In
Spending Per Head
$680 (Dinner)
Celebration
Anniversary
Recommended Dishes
  • 燕窩釀雞翼
Level4
358
0
踏入餐廳開始一刻蝴蝶結姐姐覺得自己好像來到了上海當年在上海旅遊也曾經見識過這種裝潢設計豪華的水晶吊燈、黑色紳士帽以及復古的枱凳別以為是吃上海菜,其實是吃廣東菜的龍蝦濃湯,裡邊真的是有龍蝦肉濃郁的蝦味,入口順滑象拔蚌仔小菜,是一道爽脆開胃的前菜欖角蒸斑骨配炒蘿蔔糕蘿蔔糕炒得微微香脆而用欖角蒸斑骨是很特別的吃法保持到其魚肉的原汁原味南瓜燴安格斯牛腩及桂花鮑魚炒素翅南瓜是很有益的食品,中和牛的膩牛腩如果再燴腍一點會更理想桂花鮑魚炒素翅入口甘香黑松露鮑粒炒飯,聞已經充滿黑松露的香裡邊的原隻蝦肉亦炒得陣牙最後一客甜品蛋白杏仁茶配天生雪蓮燉雪耳不會太甜,喝起來很舒服每碟小菜迷你精緻,而且食材新鮮與女生朋友的胃口剛剛好大家不約而同也很欣賞那一頓午餐的
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踏入餐廳開始一刻
蝴蝶結姐姐覺得自己好像來到了上海
當年在上海旅遊也曾經見識過這種裝潢設計
豪華的水晶吊燈、黑色紳士帽以及復古的枱凳
別以為是吃上海菜,其實是吃廣東菜的



龍蝦濃湯,裡邊真的是有龍蝦肉
濃郁的蝦味,入口順滑
龍蝦濃湯
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龍蝦濃湯
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象拔蚌仔小菜,是一道爽脆開胃的前菜
象拔蚌仔小菜
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欖角蒸斑骨配炒蘿蔔糕
蘿蔔糕炒得微微香脆
而用欖角蒸斑骨是很特別的吃法
保持到其魚肉的原汁原味
欖角蒸斑骨配炒蘿蔔糕
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南瓜燴安格斯牛腩及桂花鮑魚炒素翅
南瓜是很有益的食品,中和牛的膩
牛腩如果再燴腍一點會更理想
桂花鮑魚炒素翅入口甘香
南瓜燴安格斯牛腩及桂花鮑魚炒素翅
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黑松露鮑粒炒飯,聞已經充滿黑松露的香
裡邊的原隻蝦肉亦炒得陣牙
黑松露鮑粒炒飯
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最後一客甜品蛋白杏仁茶配天生雪蓮燉雪耳
不會太甜,喝起來很舒服

蛋白杏仁茶配天生雪蓮燉雪耳
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每碟小菜迷你精緻,而且食材新鮮
與女生朋友的胃口剛剛好
大家不約而同也很欣賞那一頓午餐的
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-05-20
Waiting Time
3 Minutes (Dine In)
Spending Per Head
$280 (Lunch)
Recommended Dishes
龍蝦濃湯
龍蝦濃湯
象拔蚌仔小菜
欖角蒸斑骨配炒蘿蔔糕
南瓜燴安格斯牛腩及桂花鮑魚炒素翅
黑松露鮑粒炒飯
蛋白杏仁茶配天生雪蓮燉雪耳
Level4
213
0
2017-06-07 85 views
話說有一日,我嘅好朋友仔話帶我禮賓府,我心諗我朋友咁型可以帶我去香港特別行政區行政長官住的官邸到參觀下,都幾ok,於是即刻答應!仲問佢著咩服飾.跟住傾下傾下先知原來我誤會左,朋友只不過帶我去呢間叫-禮賓傅嘅餐廳,都幾搞笑!又會改個咁嘅名!睇下啲食物點先!迷你鮑魚多士鮑魚又甜又爽口,多士又脆。 鮑魚與多士之間放了一片青口之唔油膩,質感很好,幾特別!燕窩釀雞翼先將雞翼用炸嘅煮法去處理,之後將營養價值頗高的燕窩放喺雞翼裡面,燕窩非常潤滑,質感豐富,味道又唔錯!又一款好特別嘅菜式。羊肚菌燉螺頭好清甜嘅湯,好入味嘅羊肚菌再加上好甜嘅螺頭,真係好清又好飲!讚!鮮蟹肉大良炒鮮奶呢款菜式好特別,味道超好食!鮮甜嘅蟹肉再炒鮮奶,好香好滑。厨師水準好高,比例超均衡,真係值得推介紅燒花膠大大件嘅花膠用紅燒嘅整法去煮,好入味!又唔硬又唔軟,口感一流!再配埋啲芡汁,非常出色。南瓜燴安格斯牛腩用紅酒來燴牛腩,本身安格斯牛味濃厚,經長時間烹煮調後亦能鎖住肉汁,再配上南瓜,味道可人!素千層浸芥菜膽清清地嘅素千層口感好爽,再配以新鮮嘅芥菜膽,清清地,好!禮賓傅炒飯用鮑魚粒,龍蝦粒,帶子粒及黑松露...等食材去炒,味道又
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話說有一日,我嘅好朋友仔話帶我禮賓府,我心諗我朋友咁型可以帶我去香港特別行政區行政長官住的官邸到參觀下,都幾ok,於是即刻答應!仲問佢著咩服飾.跟住傾下傾下先知原來我誤會左,朋友只不過帶我去呢間叫-禮賓傅嘅餐廳,都幾搞笑!又會改個咁嘅名!睇下啲食物點先!
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迷你鮑魚多士
鮑魚又甜又爽口,多士又脆。 鮑魚與多士之間放了一片青口之唔油膩,質感很好,幾特別!
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燕窩釀雞翼
先將雞翼用炸嘅煮法去處理,之後將營養價值頗高的燕窩放喺雞翼裡面,燕窩非常潤滑,質感豐富,味道又唔錯!又一款好特別嘅菜式。
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1 views
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羊肚菌燉螺頭
好清甜嘅湯,好入味嘅羊肚菌再加上好甜嘅螺頭,真係好清又好飲!讚!
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鮮蟹肉大良炒鮮奶
呢款菜式好特別,味道超好食!鮮甜嘅蟹肉再炒鮮奶,好香好滑。厨師水準好高,比例超均衡,真係值得推介
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紅燒花膠
大大件嘅花膠用紅燒嘅整法去煮,好入味!又唔硬又唔軟,口感一流!再配埋啲芡汁,非常出色。
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南瓜燴安格斯牛腩
用紅酒來燴牛腩,本身安格斯牛味濃厚,經長時間烹煮調後亦能鎖住肉汁,再配上南瓜,味道可人!
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素千層浸芥菜膽
清清地嘅素千層口感好爽,再配以新鮮嘅芥菜膽,清清地,好!

禮賓傅炒飯
用鮑魚粒,龍蝦粒,帶子粒及黑松露...等食材去炒,味道又係無得頂,鮮中帶香,黑松露味濃,非常特别!
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甜品
桃膠燉雪耳
飯後食碗燉糖水,清甜又滋潤,桃膠膠質重,呢餐真係好完美!太好食 唔記得影相



總結:一如店舖名稱,菜式真係夠哂特別,廚師同食物水準真係非常高,每款都好特別好有心思,環境又舒適。呢個禮賓府真係唔簡單!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level3
89
0
2017-06-05 44 views
Missed my wife’s birthday celebration since need to go overseas trip, I decided totake a decent dinner with her as compensation. Search and decided to book LaiBun Fu “禮賓傅”, which I am quite interesting to know thetaste for “Chief Executive”!Booked 7pm and arrive on time, the atmosphere and decoration are filled with “British”& “Colonial” style in leathers and old photos. First came the appetizermini Toast top with Abalone(鮑魚多士), tasted shrimp toast many time but this timeshrimp became abalone. R
Read full review
Missed my wife’s birthday celebration since need to go overseas trip, I decided to
take a decent dinner with her as compensation. Search and decided to book Lai
Bun Fu “禮賓傅”, which I am quite interesting to know the
taste for “Chief Executive”!



Booked 7pm and arrive on time, the atmosphere and decoration are filled with “British”
& “Colonial” style in leathers and old photos. First came the appetizer
mini Toast top with Abalone(鮑魚多士), tasted shrimp toast many time but this time
shrimp became abalone. Rich taste abalone with toast is such as good match.



Next was the fried chicken wing, saw something was filled in the wing
originally I thought it was regular sticky rice, in fact its bird’s nest! We
know bird’s nest itself has no flavor but now the juice from the wing dissolve
in it, rich in protein and now also rich in taste.



Then the soup (Morel Mushroom& Conch羊肚菌燉螺頭) came, soup itself looks clear with no bitter Chinese
herb smell. The soup had seafood taste and definitely it is good for health, in
the same time it is mild which is suitable for most ages and genders.



Next was scramble egg-white with crab meat and milk (大良炒鮮奶). Ingredients were simple therefore chef skill was
the key. The eggs and crabs were not over cooked and smooth, making the taste
of crab outstanding.



Braised Fish Maw (紅燒花膠) wa the next dish, for sure we used knife and
fork to taste it! We like the oyster sauce along is not too thick and salty, it
helped to retain the original taste.



One of our must-try dish Angus Beef Brisket with Pumpkin finally came. Feel
special for western ingredient cooked in Chinese style. The dice of Angus was
soft and nearly melt inside your mouth with juice. Not only the beef was tasty,
the pumpkin absorbed the juice from the beef also great!



Mustard Green with bean curd (芥菜素千層)came, we don’t like Mustard Green before
because usually it has a strange bitter taste. However this time there is not
such taste but fresh.



To complete the main dishes, Lai Bun Fu Signature Fried Rice came. Heard the
ex-CE also like this dish very much, and I also agree. Rice was well fried and
all were well covered with sauce but still kept the rice dry enough and not
sticky.



Finally the dessert was Walnut Broth with Lily Pulb (鮮百合合桃露). Like they made it not too thick/sticky and
sweet, allow the taste of walnut and lily remain there.



We are very satisfy with the food as well as the atmosphere, should there be
other important events I am sure Lai Bun Fu is now in my list of choice.
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mini Toast top with Abalone(鮑魚多士)
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Deep Fried Chicken Wing stuffed with Bird's Nest
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Morel Mushroom& Conch羊肚菌燉螺頭
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scramble egg-white with crab meat and milk (大良炒鮮奶)
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Braised Fish Maw (紅燒花膠)
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Mustard Green with bean curd (芥菜素千層)
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Angus Beef Brisket with Pumpkin
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-05-22
Dining Method
Dine In
Spending Per Head
$680 (Dinner)
Level4
2017-06-03 86 views
早前友人極力推介這間餐廳,唔知水準如何呢,今天一試便知龍與鳯。餐廳位於中環食廈,裝修採華麗路線,而座位唔多,得廖廖幾張枱。週末午餐$280包free flow white wine 同red wine. 象拔蚌仔配粉皮:象拔蚌仔好爽口彈牙,估唔到都幾好食,有麻油香的味道;而粉皮十分滑溜,是幾適合夏天的涼茶。麻辣花膠雲耳秋葵秋葵十分清新脆口,同雲耳花膠都幾夾,全部都爽爽口感,咸咸地,少少辣,十分入味。龍蝦湯、桂花魚老雞燉鹹酸菜這中湯西湯以小杯盛著,很精緻:龍蝦湯味道濃郁,蝦味十足,內裡仲有一件爽口龍蝦肉;而另一燉湯則鮮味十足,隱約帶著雞的甜味同鹹香,十分滋味。㰖角蒸斑骨配炒蘿蔔糕蘿蔔糕有三粒,入口軟稔,蘿白味十足,仲有一點臘味香。沙汁明蝦球這個蝦球真的非常好食!入口十分酥香鬆脆,而沙汁薄薄的包著蝦球,蝦球外脆內爽,味道甜甜酸酸的,恰到好處。可惜只有兩粒。南瓜燴安格斯牛腩嘩!牛腩原來可以咁好味!既有嚼感,又唔會硬,但又唔會稔到無囗感,又勁有滷味同牛肉味,同平日食的牛腩不一樣。若是多一粒兩粒就更加好了!桂花鮑魚炒素翅這素翅味道不錯,每一口素翅都包著旦絲,滿有旦香禮賓博炒飯這炒飯超讚!帶子爽彈
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早前友人極力推介這間餐廳,唔知水準如何呢,今天一試便知龍與鳯。餐廳位於中環食廈,裝修採華麗路線,而座位唔多,得廖廖幾張枱。週末午餐$280包free flow white wine 同red wine.
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象拔蚌仔配粉皮:象拔蚌仔好爽口彈牙,估唔到都幾好食,有麻油香的味道;而粉皮十分滑溜,是幾適合夏天的涼茶。
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麻辣花膠雲耳秋葵
秋葵十分清新脆口,同雲耳花膠都幾夾,全部都爽爽口感,咸咸地,少少辣,十分入味。



龍蝦湯、桂花魚老雞燉鹹酸菜
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這中湯西湯以小杯盛著,很精緻:龍蝦湯味道濃郁,蝦味十足,內裡仲有一件爽口龍蝦肉;而另一燉湯則鮮味十足,隱約帶著雞的甜味同鹹香,十分滋味。



㰖角蒸斑骨配炒蘿蔔糕
蘿蔔糕有三粒,入口軟稔,蘿白味十足,仲有一點臘味香。
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沙汁明蝦球
這個蝦球真的非常好食!入口十分酥香鬆脆,而沙汁薄薄的包著蝦球,蝦球外脆內爽,味道甜甜酸酸的,恰到好處。可惜只有兩粒。


南瓜燴安格斯牛腩
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嘩!牛腩原來可以咁好味!既有嚼感,又唔會硬,但又唔會稔到無囗感,又勁有滷味同牛肉味,同平日食的牛腩不一樣。若是多一粒兩粒就更加好了!
桂花鮑魚炒素翅
這素翅味道不錯,每一口素翅都包著旦絲,滿有旦香


禮賓博炒飯
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這炒飯超讚!帶子爽彈,炒飯滿有松露香,而且唔油膩,飯粒粒粒分明,好味!


旦白杏仁茶配天山雪蓮燉雪耳
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杏仁茶十分滑溜,滿有杏仁香又唔會過甜;天山雪蓮燉雪耳感覺十分清潤,味道清甜,正!

而白酒的質素也不錯,仲無限添飲,悠悠閒閒的同hubby飲下酒,享受一下中式美饌,很不錯呢!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-06-03
Dining Method
Dine In
Spending Per Head
$340 (Lunch)
Level4
517
0
2017-06-03 64 views
最近有位表妹黎左 HK,佢好中意食中菜~所以就帶左佢黎中環安蘭街18號既一間餐廳 - 禮賓傅,出名食廣東菜 / 山珍海味 ~入面環境好靚 ~我地 7 點到,唔算太多人,到左8點就開始多人! 由於我地都係第一次黎既關係,職員推介我地食個套餐,咁就可以咩都試到。 坐低冇耐,先黎壺菊花茶~ 第一道:羊城鴿鬆 ~好似生菜包咁,生菜上有好多肉碎、菇粒、西芹粒,味道清清地,好開胃。 第二道:鵝肝蝦多士唔好講笑,真係超正,食完好多罪疚感~多士又脆又香口,多士入面包住既鵝肝出奇地不油膩,而蝦肉爽口彈牙! 第三道:我地改左飲燉花膠響螺湯~好有誠意,花膠唔係平時出街細細塊 HEA到爆果D,螺頭好爽口,而且湯味超鮮甜,必點! 第4道:松露露筍炒帶子露筍同帶子都用蒜蓉炒香,仲有少少松露調下味~帶子大粒、肉厚,露筍夠爽嫩,唔錯! 第五道:金華玉樹雞雞與雞之間有咸肉、冬菇片隔開,雞肉非常嫩滑,不過份量如果再多D 就好 ~ 第六道:梅菜蒸菜心健康之選,菜心、梅菜都好甜! 第七道:香港炒飯呢個飯好得,食材有咸蛋黃粒、叉燒、菜芯片、蝦乾等。用料豐盛,炒飯粒粒分明,而且好乾身而不膩,絕對好過食碗白飯! 最後甜
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最近有位表妹黎左 HK,佢好中意食中菜~
所以就帶左佢黎中環安蘭街18號既一間餐廳 - 禮賓傅,出名食廣東菜 / 山珍海味 ~

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入面環境好靚 ~
我地 7 點到,唔算太多人,到左8點就開始多人!

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由於我地都係第一次黎既關係,
職員推介我地食個套餐,咁就可以咩都試到。

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坐低冇耐,先黎壺菊花茶~

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第一道:羊城鴿鬆 ~

好似生菜包咁,
生菜上有好多肉碎、菇粒、西芹粒,味道清清地,好開胃。

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第二道:鵝肝蝦多士

唔好講笑,真係超正,食完好多罪疚感~
多士又脆又香口,多士入面包住既鵝肝出奇地不油膩,而蝦肉爽口彈牙!

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第三道:我地改左飲燉花膠響螺湯~

好有誠意,花膠唔係平時出街細細塊 HEA到爆果D,
螺頭好爽口,而且湯味超鮮甜,必點!

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第4道:松露露筍炒帶子

露筍同帶子都用蒜蓉炒香,仲有少少松露調下味~
帶子大粒、肉厚,露筍夠爽嫩,唔錯!

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第五道:金華玉樹雞

雞與雞之間有咸肉、冬菇片隔開,
雞肉非常嫩滑,不過份量如果再多D 就好 ~

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第六道:梅菜蒸菜心

健康之選,菜心、梅菜都好甜!

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第七道:香港炒飯

呢個飯好得,食材有咸蛋黃粒、叉燒、菜芯片、蝦乾等。
用料豐盛,炒飯粒粒分明,而且好乾身而不膩,絕對好過食碗白飯!

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最後甜品:桃膠雪耳

非常滋潤、清甜,好適合女人飲呀HAHA~

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OVERALL 小評:

味道:★★★★★
環境:★★★★★
服務:★★★★★
衛生:★★★★★
抵食:★★★★☆

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-06-02
Dining Method
Dine In
Spending Per Head
$650 (Dinner)
Level1
3
0
2017-06-02 73 views
Last night was my 3rd time to go to 禮賓傅. First two times were fantastic. Atmosphere is elegant. Environment is comfortable. Dishes are delicious. Services is good. However, everything went wrong last night. It is like a complete different restaurant. First of all, plates placed on table are full of finger prints and dusty when I arrived at table. Atmosphere is dead. Table clothes is wrinkle and damp. Air seems mildew. We have two people. I thought the set menu seems a right choice so we can tast
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Last night was my 3rd time to go to 禮賓傅. First two times were fantastic. Atmosphere is elegant. Environment is comfortable. Dishes are delicious. Services is good. However, everything went wrong last night. It is like a complete different restaurant. First of all, plates placed on table are full of finger prints and dusty when I arrived at table. Atmosphere is dead. Table clothes is wrinkle and damp. Air seems mildew. We have two people. I thought the set menu seems a right choice so we can taste more variety of dishes. However, aside from the soup and desert soup, all other dishes fell short from par. Quite plain and ordinary. In addition, there are two mosquito flying around table and one of them fell into my wine glass. And I think it is quite odds that we had to walk to the kitchen/services area to pick white wine bottles from the fridge direct. It does not look like a fine dining practice. And kitchen/service area can do some improvement on cleanses. So does the toilet room. It is not clean at all. To sum up, it is a complete disappointment last night. The management needs serious improvement!!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-06-01
Dining Method
Dine In
Spending Per Head
$1000 (Dinner)
Level4
467
0
2017-06-02 115 views
母親節那一陣子忙著要溫書,正日當日更要母親大人煮飯洗碗,為了補償她,便預訂了中環的禮賓傅晚餐。門口的銅鑼霸氣十足!氣派不凡!*Tasting menu ($680/位)不想挍盡腦汁,又想多試不同菜式的話,最好就是點tasting menu;份量小但款式多,女生一定夠飽!-迷你鮑魚多士細細隻的鮑魚,炆得又淋又入味;多士炸得香脆;食落有兩種不同的屠次。-燕窩釀雞翼雞皮炸得香脆,但又不會油淋淋;中間釀了燕窩,口感爽口,沒有經過調味;主要的味道都是來自雞肉。-羊肚菌燉螺頭清甜,又充滿海味味的湯;味道不太咸,又沒有落味精,真材實料!螺頭彈牙,又吸了湯的精華。-鮮蟹肉大良炒鮮奶適合佐飯吃的小菜,偏咸了一點;清楚看見一絲絲的蟹肉,乾脆沒有殼碎;質感稠稠的。-紅燒花膠花膠非常重海味味;彈牙中又帶點煙UN的口感。-南瓜安格斯牛腩牛腩又淋又入味,而且份量不少,有三四舊;帶點酒的味,牛的味道還很濃呢!-素千層浸芥菜膽吃完肉,再吃素;素千層吸了很多汁,但味道不會過咸;芥菜膽煮得淋,但又不會變老。-禮賓傅炒飯炒飯的配料很多,多數是海鮮;飯粒粒分明又不油;飯底很有海味味。-鮮百合合桃露合桃露不會太甜,但合桃味不夠
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母親節那一陣子忙著要溫書,正日當日更要母親大人煮飯洗碗,為了補償她,便預訂了中環的禮賓傅晚餐。
門口的銅鑼霸氣十足!氣派不凡!
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*Tasting menu ($680/位)
不想挍盡腦汁,又想多試不同菜式的話,最好就是點tasting menu;
份量小但款式多,女生一定夠飽!

-迷你鮑魚多士
細細隻的鮑魚,炆得又淋又入味;
迷你鮑魚多士
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多士炸得香脆;
食落有兩種不同的屠次。
迷你鮑魚多士
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-燕窩釀雞翼
雞皮炸得香脆,但又不會油淋淋;
燕窩釀雞翼
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中間釀了燕窩,口感爽口,沒有經過調味;
主要的味道都是來自雞肉。
燕窩釀雞翼
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-羊肚菌燉螺頭
清甜,又充滿海味味的湯;
味道不太咸,又沒有落味精,真材實料!
螺頭彈牙,又吸了湯的精華。
羊肚菌燉螺頭
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-鮮蟹肉大良炒鮮奶
適合佐飯吃的小菜,偏咸了一點;
清楚看見一絲絲的蟹肉,乾脆沒有殼碎;
質感稠稠的。
鮮蟹肉大良炒鮮奶
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-紅燒花膠
花膠非常重海味味;
彈牙中又帶點煙UN的口感。
紅燒花膠
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-南瓜安格斯牛腩
牛腩又淋又入味,而且份量不少,有三四舊;
帶點酒的味,牛的味道還很濃呢!
南瓜安格斯牛腩
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-素千層浸芥菜膽
吃完肉,再吃素;
素千層吸了很多汁,但味道不會過咸;
芥菜膽煮得淋,但又不會變老。
素千層浸芥菜膽
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-禮賓傅炒飯
炒飯的配料很多,多數是海鮮;
飯粒粒分明又不油;
飯底很有海味味。
禮賓傅炒飯
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-鮮百合合桃露
合桃露不會太甜,但合桃味不夠濃。
鮮百合合桃露
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*茶芥($30/位)
夜晚飲茶怕睡不著,所以點了菊花。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-05-31
Dining Method
Dine In
Spending Per Head
$781 (Dinner)
Celebration
Mother's Day
Recommended Dishes
迷你鮑魚多士
迷你鮑魚多士
燕窩釀雞翼
燕窩釀雞翼
羊肚菌燉螺頭
紅燒花膠
南瓜安格斯牛腩
禮賓傅炒飯
Level4
362
0
2017-06-02 81 views
再訪禮賓傅,今次好驚喜,食物一如既往精緻味美,驚喜係今晚全場差不多爆滿。上次黎既時候只係三兩枱客,當時都擔心食物質素,但今次咁多人證明我呢次再訪既決定係正確的!今日我就揀左個同上次菜式唔同既套餐,當然係揀有我最愛既鵝肝蝦多士:)~$580 套餐/人~《羊城鴿鬆》先黎鴿鬆開開胃—肉碎放上爽脆既生菜《鵝肝蝦多士》上次最印象深刻既係呢件鵝肝蝦多士,今次再食水準仍舊,仲係非常好食!多士非常酥脆,鵝肝隱藏於最中間,而最欣賞係上面既蝦,彈牙香口。《大白蟮咸酸菜燉老雞》第一次飲白蟮湯,雖然湯就唔太感覺到鱔既魚味,但咸菜既咸味突出,加上老雞既鮮甜味令湯變得味道豐富而不單調。《松露露筍炒帶子》帶子夠大粒同彈牙,醬汁滲入帶子中,比平時食開既帶子刺身更勝一籌。《金華玉樹雞》哈哈呢碟菜式既名好架勢,雞與雞之間有一片金華火腿,雖然我平日好重口味,但我對金華火腿既咸實在係招架不住。《梅菜蒸菜心》《香港炒飯》《鮮百合合桃露》合桃露又係驚喜之作,味道甘甜,質感平滑又帶合桃既粗糙,無論口感同味道都比糖水鋪高。
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再訪禮賓傅,今次好驚喜,食物一如既往精緻味美,驚喜係今晚全場差不多爆滿。上次黎既時候只係三兩枱客,當時都擔心食物質素,但今次咁多人證明我呢次再訪既決定係正確的!
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今日我就揀左個同上次菜式唔同既套餐,當然係揀有我最愛既鵝肝蝦多士:)
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~$580 套餐/人~

《羊城鴿鬆》
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先黎鴿鬆開開胃—肉碎放上爽脆既生菜

《鵝肝蝦多士》
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上次最印象深刻既係呢件鵝肝蝦多士,今次再食水準仍舊,仲係非常好食!
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多士非常酥脆,鵝肝隱藏於最中間,而最欣賞係上面既蝦,彈牙香口。

《大白蟮咸酸菜燉老雞》
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第一次飲白蟮湯,雖然湯就唔太感覺到鱔既魚味,但咸菜既咸味突出,加上老雞既鮮甜味令湯變得味道豐富而不單調。

《松露露筍炒帶子》
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帶子夠大粒同彈牙,醬汁滲入帶子中,比平時食開既帶子刺身更勝一籌。

《金華玉樹雞》
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哈哈呢碟菜式既名好架勢,雞與雞之間有一片金華火腿,雖然我平日好重口味,但我對金華火腿既咸實在係招架不住。

《梅菜蒸菜心》
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《香港炒飯》
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《鮮百合合桃露》
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合桃露又係驚喜之作,味道甘甜,質感平滑又帶合桃既粗糙,無論口感同味道都比糖水鋪高。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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壽星女月頭生日,月尾才約到這位大忙人食飯她能做到自己喜歡的工作,都很替她開心這天我們就相約在這裡為她慶祝生日誰說生日飯一定要吃西餐,中菜都一樣出色$680/位有這麼多道菜,每樣都做得很精緻所以價錢亦很合理迷你鮑魚多士:用鮑魚配多士這種配搭都是第一次吃,多士烘得好脆,鮑魚肉質很易入口,一點都不韌,而且煮得很入味燕窩釀雞翼:雞翼外表與一般的雞翼一樣,切開原來內有乾坤,煎得好香而薄身的雞翼皮內包著燕窩,份外矜貴,雞翼皮亦煮得很乾身,一點也不油羊肚菌燉螺頭:聞說羊肚菌是很有益的食材,這個價又有燕窩又有羊肚菌感覺很超值,加上每道菜都極之精緻,服務環境亦很好,羊肚菌口感像竹苼,連同螺肉一起燉,味道好香濃鮮蟹肉大良炒鮮奶:用鮮奶來炒蟹肉,與用蛋白炒的賽螃蟹味道不同,味道帶點甜,而且口感好滑,裡面有很多蟹肉紅燒花膠:花膠煮得好軟滑入味,旁邊有菜作伴,增加美感之餘,食落都很爽甜南瓜燴安格斯牛腩 : 牛腩肉質非常嫩而入味,食完牛腩味道還在口腔內蕩漾,南瓜與牛腩一樣煮得十分稔,食過番尋味素千層浸芥菜膽:素千層即是放在旁邊的麵筋,用上湯浸住,入味之餘亦保留到芥菜味道的清新,上面有杞子,為菜色增添色彩之餘,亦有
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壽星女月頭生日,月尾才約到這位大忙人食飯
她能做到自己喜歡的工作,都很替她開心
這天我們就相約在這裡為她慶祝生日
誰說生日飯一定要吃西餐,中菜都一樣出色
$680/位有這麼多道菜,每樣都做得很精緻
所以價錢亦很合理
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迷你鮑魚多士:用鮑魚配多士這種配搭都是第一次吃
,多士烘得好脆,鮑魚肉質很易入口,一點都不韌,而且煮得很入味
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燕窩釀雞翼:雞翼外表與一般的雞翼一樣,切開原來內有乾坤,煎得好香而薄身的雞翼皮內包著燕窩,份外矜貴,雞翼皮亦煮得很乾身,一點也不油
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羊肚菌燉螺頭:聞說羊肚菌是很有益的食材,這個價又有燕窩又有羊肚菌感覺很超值,加上每道菜都極之精緻,服務環境亦很好,羊肚菌口感像竹苼,連同螺肉一起燉,味道好香濃
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鮮蟹肉大良炒鮮奶:用鮮奶來炒蟹肉,與用蛋白炒的賽螃蟹味道不同,味道帶點甜,而且口感好滑,裡面有很多蟹肉
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紅燒花膠:花膠煮得好軟滑入味,旁邊有菜作伴,增加美感之餘,食落都很爽甜
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南瓜燴安格斯牛腩 : 牛腩肉質非常嫩而入味,食完牛腩味道還在口腔內蕩漾,南瓜與牛腩一樣煮得十分稔,食過番尋味
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素千層浸芥菜膽:素千層即是放在旁邊的麵筋,用上湯浸住,入味之餘亦保留到芥菜味道的清新,上面有杞子,為菜色增添色彩之餘,亦有明目功效
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禮賓傅炒飯:有帶子、鮑魚粒、蝦粒,有點像海鮮炒飯,唯獨不同的是廚師加了黑松露一齊煮,想不到黑松露與海鮮味道是如此夾
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雪鴿燉雪耳:雪鴿及雪耳兩者都是非常滋潤,很適合這位愛美的壽星女,用冰糖來燉,甜度剛剛好
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Date of Visit
2017-05-25
Dining Method
Dine In
Type of Meal
Dinner
Level4
347
0
2017-05-29 279 views
爸爸從前是在中環上班,退休都已經好幾年了這一年他生日,我們特意帶他以前工作的中環吃晚飯今非昔比,好多建築物、店鋪都已經變了每一樣東西對爸爸來說都是新奇生日當然要吃好點,所以我帶了他去這裡吃之前我在這吃過午餐,覺得不錯這次就吃一下晚飯吧,我們點了$580/位的晚餐「羊城鴿鬆」用生菜盛著香菇、鴿肉、芹、馬蹄粒有點像生菜包,生菜剪成圓形的形狀美觀之餘,仲方便入口「鵝肝蝦多士」鵝肝夾在多士中間多士外層好香脆原隻蝦在多士上面一齊焗炸過的蝦頭及蝦籽就放在旁邊伴碟「大白菜鹹酸菜燉老雞」用樹頭形狀的湯盅裡面有鱔、大白菜、鹹酸菜味道香濃,有點像胡椒豬肚湯的味道據說這種可以清熱,十分適合正在熱氣的我「松露露筍炒帶子」好有鑊氣,蝦肉彈牙帶子亦都好易入口,一啲都唔韌用松露煮,去除草青味,更香露筍爽口,而無渣「金華玉樹雞」將冬菇、金華火腿、雞件排成一排雞肉連同金華火腿一起吃金華火腿的鹹味令雞味更濃只用清淡的醬汁煮,已經好夠味「梅菜蒸菜心」整個餸是連碟放入爐蒸,所以碟都好熱菜心經蒸過,一點油份也沒有感覺很健康,再連同梅菜的味道滲在菜心裡令菜心味道更突出「香港炒飯」好熱辣辣、而且飯炒到一粒粒好分明有臘肉粒,食落味道
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爸爸從前是在中環上班,退休都已經好幾年了
這一年他生日,我們特意帶他以前工作的中環吃晚飯
今非昔比,好多建築物、店鋪都已經變了
每一樣東西對爸爸來說都是新奇
生日當然要吃好點,所以我帶了他去這裡吃
之前我在這吃過午餐,覺得不錯
這次就吃一下晚飯吧,我們點了$580/位的晚餐
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「羊城鴿鬆」
用生菜盛著香菇、鴿肉、芹、馬蹄粒
有點像生菜包,生菜剪成圓形的形狀
美觀之餘,仲方便入口
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「鵝肝蝦多士」
鵝肝夾在多士中間
多士外層好香脆
原隻蝦在多士上面一齊焗
炸過的蝦頭及蝦籽就放在旁邊伴碟
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「大白菜鹹酸菜燉老雞」
用樹頭形狀的湯盅
裡面有鱔、大白菜、鹹酸菜
味道香濃,有點像胡椒豬肚湯的味道
據說這種可以清熱,十分適合正在熱氣的我
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「松露露筍炒帶子」
好有鑊氣,蝦肉彈牙
帶子亦都好易入口,一啲都唔韌
用松露煮,去除草青味,更香
露筍爽口,而無渣
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「金華玉樹雞」
將冬菇、金華火腿、雞件排成一排
雞肉連同金華火腿一起吃
金華火腿的鹹味令雞味更濃
只用清淡的醬汁煮,已經好夠味
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「梅菜蒸菜心」
整個餸是連碟放入爐蒸,所以碟都好熱
菜心經蒸過,一點油份也沒有
感覺很健康,再連同梅菜的味道滲在菜心裡
令菜心味道更突出
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「香港炒飯」
好熱辣辣、而且飯炒到一粒粒好分明
有臘肉粒,食落味道更香
西芹粒令食落更有口感
另外再有蛋黃及欖菜在裡面,令味道更香濃
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「雪鴿燉雪耳」
將兩樣滋潤嘅材料加埋一齊燉,作一個完美的終結
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Date of Visit
2017-05-24
Dining Method
Dine In
Type of Meal
Dinner
Level4
934
1
2017-05-27 50 views
好友上星期說帶我去禮賓府食晚餐,一定是開玩笑吧!怎麼可能?今晚朋友就約我在中環一同前往,原來到中環的「禮賓傅」,原來是發音一樣的樓上高級中餐廳。聽到「禮賓傅」這個名已感受到那份氣勢,而餐牌首頁也有「禮賓傅」的由來。門口放有一個古典中式銅鑼,天花上有奢華的水晶吊燈,牆上充滿英式味道的衣帽架,牆上有掛畫和留聲機,充滿古典味。//點了個每位$580的餐//《羊城鴿鬆》名字也比較特別,賣相跟生菜包有幾分相似,碎肉是以鴨肉取代了豬肉,是前菜的關係入口味道不濃,配菜豐富,並帶有粉葛的爽脆口感,還可加上海鮮醬,令味道更突出。《鵝肝蝦多士》賣相漂亮精緻,蝦頭及底層的多士炸得十分酥脆,蝦入口爽彈但蝦味欠奉,多士十分香口味道很好,如果不是菜單上的菜名有寫鵝肝,真的未能感受到有鵝肝的味道。《大白鱔鹹酸菜燉老雞》淺嚐一口,真材實料,值得一讚,能喝得出沒有加入太多調味料,雖然是雞湯,但湯面上並沒有太多油,湯内還有白鱔、鹹菜和瘦肉。《松露露筍炒帶子》松露露筍很香脆清新,濃淡味中和一下剛好,帶子很大一隻,都尚算入味但反而有點韌。《金華玉樹雞》金華火腿稍微濃味和咸些,跟味較淡的雞一起食用都不錯,汁也很特別,剛好我吃的
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好友上星期說帶我去禮賓府食晚餐,一定是開玩笑吧!怎麼可能?今晚朋友就約我在中環一同前往,原來到中環的「禮賓傅」,原來是發音一樣的樓上高級中餐廳。聽到「禮賓傅」這個名已感受到那份氣勢,而餐牌首頁也有「禮賓傅」的由來。
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門口放有一個古典中式銅鑼,天花上有奢華的水晶吊燈,牆上充滿英式味道的衣帽架,牆上有掛畫和留聲機,充滿古典味。

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//點了個每位$580的餐//
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《羊城鴿鬆》
名字也比較特別,賣相跟生菜包有幾分相似,碎肉是以鴨肉取代了豬肉,是前菜的關係入口味道不濃,配菜豐富,並帶有粉葛的爽脆口感,還可加上海鮮醬,令味道更突出。
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《鵝肝蝦多士》
賣相漂亮精緻,蝦頭及底層的多士炸得十分酥脆,蝦入口爽彈但蝦味欠奉,多士十分香口味道很好,如果不是菜單上的菜名有寫鵝肝,真的未能感受到有鵝肝的味道。
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《大白鱔鹹酸菜燉老雞》
淺嚐一口,真材實料,值得一讚,能喝得出沒有加入太多調味料,雖然是雞湯,但湯面上並沒有太多油,湯内還有白鱔、鹹菜和瘦肉。
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《松露露筍炒帶子》
松露露筍很香脆清新,濃淡味中和一下剛好,帶子很大一隻,都尚算入味但反而有點韌。
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《金華玉樹雞》
金華火腿稍微濃味和咸些,跟味較淡的雞一起食用都不錯,汁也很特別,剛好我吃的是雞胸,所以有一點韌。
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《梅菜蒸菜心》
菜心新鮮翠綠,配上微甜的梅菜,很不錯,但老人家最喜歡這均衡清淡飲食, 但梅菜建議只取少許伴吃, 畢竟鹽份較高, 多吃對身體無益。
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《香港炒飯》
用的配料不少,而且炒得很乾身不油膩,食的時候味道很豐富還有蛋黃香,跟平時吃的不一樣,很欣賞他們的炒飯。
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《是日甜品-椰汁燉雪燕》
甜度不高,很清潤,椰汁味香濃且不會覺得膩,感覺非常圓滿。
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店員都能周全地招呼我們,體驗一下餐廳的氣派,試試感覺還是很好的。


(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-05-26
Dining Method
Dine In
Spending Per Head
$580 (Dinner)