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Restaurant: Nanhai No.1
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To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

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好味，但好嘈
2013-11-15 3750 views
一行五人吃晚飯，金榜醬大蝦醬汁好味，蝦肉新鮮。茶燻雞很出色，皮香肉滑。蒸蟹箝比較失望，蟹箝size細，肉質「鞋」，灣仔滿福樓好得多。西施粉、冬菇腐皮等其他食物不過不失。
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一行五人吃晚飯，金榜醬大蝦醬汁好味，蝦肉新鮮。茶燻雞很出色，皮香肉滑。

蒸蟹箝比較失望，蟹箝size細，肉質「鞋」，灣仔滿福樓好得多。

西施粉、冬菇腐皮等其他食物不過不失。
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Other Info. : 餐廳近九成滿，雖沒有人大聲談話，但不知是否設計問題，很嘈，所以不能算是愉快的用餐經驗。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Taste
Decor
Service
Hygiene
Value
Date of Visit
2013-11-14
Dining Method
Dine In
Spending Per Head
$350 (Dinner)
Dining Offer
Others
Level4
314
6
與長輩歡聚晚餐
2013-10-13 3155 views
難得兩位老人家遠渡重洋回港，太太說一定要盡地主之誼，找一家好店子跟他們飯聚，作為後輩的我，當然義不容辭，最終找上了這家店子。當我們去到時，大姊和老人家已先坐下，來遲了的我還真有點不好意思，好彩店內環境頗暗，避過遲到的不好意思。我們今晚選擇了較為清淡的菜，包括有:陳醋雲耳，頂級陳醋夠香，配上爽口雲耳，陳醋香甜，略帶微酸，作為餐前小食，絕對是適合不過。麥糖脆芋絲，另一個餐前小食，廚師的功夫菜，將芋頭切成幼絲，炸脆後混上麥芽糖，清甜脆口，送酒送茶都一流。老火湯，今晚是粉葛赤小豆㷛鯪魚，但沒什麼特式，味道也一般，甚至覺得似乎偏淡了一點。魚湯蛋白蒸蟹鉗，是全晚最出色最令人難忘的一個菜，魚湯蒸出的蛋白十分嫩滑之餘，還清甜無比，兩件原隻剝殼蟹鉗更是鮮甜夠蟹味。煎封法國銀雪魚，外脆內滑，略加一點春蔥鼓油，入口先感受外皮的咸香脆口，再食到內裏魚肉嫩滑，簡直—流。豆根銀杏泡涼瓜，豆根軟而彈牙配以魚湯已美味無以，加上涼瓜做得完全沒有苦瀝味，只有淡淡的回甘口感，的確難得。茶燻雞，上檯已給嗅覺上一個享受，濃烈的煙燻味道，更使人食慾大增，雞更是皮脆肉嫩，入口感到茶燻的香和雞的鮮混成一體，令人食完也非常回味。帶子煎
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難得兩位老人家遠渡重洋回港，太太說一定要盡地主之誼，找一家好店子跟他們飯聚，作為後輩的我，當然義不容辭，最終找上了這家店子。當我們去到時，大姊和老人家已先坐下，來遲了的我還真有點不好意思，好彩店內環境頗暗，避過遲到的不好意思。
我們今晚選擇了較為清淡的菜，包括有:
陳醋雲耳，
陳醋雲耳
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 頂級陳醋夠香，配上爽口雲耳，陳醋香甜，略帶微酸，作為餐前小食，絕對是適合不過。
麥糖脆芋絲，
麥糖脆芋絲
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 另一個餐前小食，廚師的功夫菜，將芋頭切成幼絲，炸脆後混上麥芽糖，清甜脆口，送酒送茶都一流。
老火湯，
粉葛赤小豆㷛鯪魚
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 今晚是粉葛赤小豆㷛鯪魚，但沒什麼特式，味道也一般，甚至覺得似乎偏淡了一點。
魚湯蛋白蒸蟹鉗，
魚湯蛋白蒸蟹鉗
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 是全晚最出色最令人難忘的一個菜，魚湯蒸出的蛋白十分嫩滑之餘，還清甜無比，兩件原隻剝殼蟹鉗更是鮮甜夠蟹味。
煎封法國銀雪魚，
煎封法國銀雪魚
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 外脆內滑，略加一點春蔥鼓油，入口先感受外皮的咸香脆口，再食到內裏魚肉嫩滑，簡直—流。
豆根銀杏泡涼瓜，
豆根銀杏泡涼瓜
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 豆根軟而彈牙配以魚湯已美味無以，加上涼瓜做得完全沒有苦瀝味，只有淡淡的回甘口感，的確難得。
茶燻雞，
茶燻雞
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 上檯已給嗅覺上一個享受，濃烈的煙燻味道，更使人食慾大增，雞更是皮脆肉嫩，入口感到茶燻的香和雞的鮮混成一體，令人食完也非常回味。
帶子煎麵，
帶子煎麵
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 用料充足，麵煎得夠脆，但混上茨計也不覺太乾，帶子新鮮，味清甜嫩滑，加配上雞肶菇的爽口，口感變化複雜中帶著細膩。
最後點了杞子雪耳桂花糕作為今餐終結的甜品，個人不好甜，但此糕入口清甜、爽軟更具清香，真的美味非常。
用餐後，詢問大家食物是否合口味，大家都覺得不錯，我和太太也非常開心，終可不負所托，成功完成任務！
Other Info. : 店內環境有過暗的感覺，大家要多次用手機電筒作照明，有點令人無所適從。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Date of Visit
    2013-10-11
    Dining Method
    Dine In
    Spending Per Head
    $400 (Dinner)
    Recommended Dishes
    陳醋雲耳
    麥糖脆芋絲
    魚湯蛋白蒸蟹鉗
    茶燻雞
    帶子煎麵
    Level1
    3
    0
    Won't go back again
    2013-10-09 4459 views
    Because of its location and the view from the restarant to the habour and in order to give a WOW to our German Friend, I chose Nanhai No. 1.  This is also my first time to be there.  To book a table next to a window, I know the minimum charge per head is HK$500 but beyond my expectation, we (3 persons) spent HK$2,636 (HK$240 being $10% service charge).A woman in Open Rice said people want to book a table next to a window needed to call the restaurant a week before.  Well, it is not true.  I was
    Read full review
    Because of its location and the view from the restarant to the habour and in order to give a WOW to our German Friend, I chose Nanhai No. 1.  This is also my first time to be there.  To book a table next to a window, I know the minimum charge per head is HK$500 but beyond my expectation, we (3 persons) spent HK$2,636 (HK$240 being $10% service
    charge).

    A woman in Open Rice said people want to book a table next to a window needed to call the restaurant a week before.  Well, it is not true.  I was so "lucky" be able to reserve a table next to a window just one day before I go to there.

    Price - Unreasonable
    Steamed Garoupa: HK$1,400
    Roast Duck: HK$468
    Sweet and Sour port: HK$148
    Tsing Tao Beer: HK$60 per bottle
    Perrier Sparkling Water: HK$68 per bottle
    Steam rice: HK$18 per bowl
    crisps: HK$20

    Service that make you feel uncomfortable
    The majority of the time during my meal, a waitor or waitress stood right next to my table or in front of me grinning making me feel uncomfortable to chat with my friends.  They probably think it is a good idea for the customers to ask for help but why can't they tell their staff not to look directly to the customers.  It gives an impression that the waitress or waitor were listening to the customers' conversation.

    We ordered Perrier and Beer.  When the waitor saw the Perrier bottle was empty and our glasses were half full, he opened another bottle of Perrier and filled our glasses up.  Hey, is it free?  Why didn't he ask if we need it.  I didnt argue as I didnt want to spoil our meal.  Later, a waitress asked if we wanted some Chinese Tea.  We said no.  And later, another waitress asked if my friend wanted another bottle of beer and he said yes.  It seemed as though the staff were trained to make money out from their customers as much as possible.  However, they have not thought such behaviour annoyed their customers.

    We also ordered Kai Lan (Chinese Broccoli) but it had not arrived even after we finished the fish, the duck and the sweet and sour pork.  So, we told the waitor that if the vegetable had not been cooked, we would like to cancel it.  He said he would check.  After about 5 minutes, a waitress came with the Broccoli.  It is a bit naughty, isn't it?  My English friend told the waitress to take it away.  She did not do it immediately and she looked at me waiting for me to translate what my friend said.  My friend commented that such service would not be expected in an expesnive restaurant in TST.  So, she agreed to cancel it.  Staff cannot understand English?  It is absolutely beyond expectation that a "high class" restaurant  set up in a tourist spot do not employ staff who can speak good English.  In fact, when my English friend ordered sparkling water which is not Perrier but another name, the waitress didn't understand what my friend said but replied as "What? What?"  

    I can understand people who do not work in the catering business are not familiar with names of drink and food.  It appeared to me that staff are not well trained or simplily  just cheap labour. 

    Probably because they want the customers to enjoy the night view of the harbour, the light in the restaurant is dim.  When I paid the bill, I could hardly read what was printed in the bill.  I could see some Chinese characters.  Perhaps they only want Chinese customers or they dont want foreigners to read the bill.      

    Another thing astonished me when I paid my bill was that a young waitress asked me to tip them if I found their service satisfactory.  $240, being 10 percent service charge, has been included in the bill already.  Satisfactory service?  I am afraid that I cannot agree that they can offer good service to their customers. 

    Food
    Fish is good (I dont expect to pay HK$1,400 for a bad fish.) Duck is OK but the Sweet and Sour Pork is disappointing
    .  The meat is tough and the source is too sweet.

    It is unlikely that I would go back and certainly wont take foreign friends to Nanhai No. 1 if they are going to keep their service to the current standard.
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      Date of Visit
      2013-10-08
      Dining Method
      Dine In
      Spending Per Head
      $878 (Dinner)
      Level4
      205
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      Fantastic dinner
      2013-09-01 3674 views
      Made reservation a week ago to book the window seats. All windows seats have minimum charge of $500 person, and based on their pricing of food, it's reasonable. Located on 30th floor, you can enjoy the nice view and the light show there.We ordered some drinks before dinner; they prepared the siraitia grosvenorii tea (罗汉果茶) which is quite nice. Cocktails from eye bar are not that good as expected.We ordered the Duck’s tongue with XO chili sauce and Sliced clam with spring onion as starters. The d
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      Made reservation a week ago to book the window seats. All windows seats have minimum charge of $500 person, and based on their pricing of food, it's reasonable. Located on 30th floor, you can enjoy the nice view and the light show there.
      We ordered some drinks before dinner; they prepared the siraitia grosvenorii tea (罗汉果茶) which is quite nice. Cocktails from eye bar are not that good as expected.
      We ordered the Duck’s tongue with XO chili sauce and Sliced clam with spring onion as starters. The dick's tongue was very delicious, but the clam was just ok, quite fresh to match with some onion but not that special.
      Corn and fresh crabmeat soup, a lot of crab meat there.
      Looked at the lobster dishes, rather over-priced so we ordered the King prawn served in bang sauce instead. It served as per pax, with mini fried bread (馒头). This one a highly recommended, all of us gave thumbs up. The sauce was very delicious; the fried mantou didn't look special but tasty.
      to match with the "seafood" theme, we ordered the Braised grouper brisket with tofu as another main course. Temperature, sauce, portion were all perfect. I'm not really craving for brisket but cooking with tofu, which was very good.
      Pan-fried black pork with soy is another Chef recommended dish there. The presentation was good, but be frank, nothing special. Sautéed asparagus with mushrooms and garlic was not bad, but a little bit too oily.
      We tried the cheese cake with sorbet and walnut cream, one traditional and one fancy. I preferred the traditional one; the cheese cake was just fine.

      Overall service was fine. Just needed to remind them not to rush, because they served dishes too fast at the beginning.
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      (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
      2013-08-30
      Dining Method
      Dine In
      Spending Per Head
      $600 (Dinner)
      Level4
      3.4K
      140
      快樂星期五的好去處
      2013-08-18 1503 views
      相識廿載的好朋友請我食生日飯，價錢不拘，地點由我揀，真係唔話得。因為當日有事在身，會搞得比較夜，港島區唔使諗，否則那餐會是吃消夜，而唔係晚飯。心想了想，尖沙咀大概會較方便大家，不如就南海一號啦！週五晚這個地方總可令人的放鬆心情。我依然是遲到，好友們邊食住蝦片邊等，幸而這裡的蝦片是十分好吃，香脆帶點微辣，令人吃不停口的。能吃著如此精彩的蝦片等朋友，相信也不是苦事吧！哈哈！兩味前菜，分別是象仔蚌以及麥芽糖脆芋絲，前者口感不錯，感覺清爽，是恰當的開端。後者賣相誘人，芋絲炸得乾身香脆，本已好吃，再淋上甜甜的麥芽糖，整件事是更上一層樓。接著來的鵝肝牛柳粒，賣相看似平凡，不過牛柳粒粒鬆化，鵝肝甘香，肥美潤滑，不帶半點腥，是實而不華的好東西。再來的都是肉，一味美極煎黑豚肉，侍者待我影完相後，再幫我們剪開。豚肉的質感亦有點爽彈，沒有多餘的化學處理，再加上味道獨特的美極醬汁，出來效果是不錯，如果美極的味可以再重些少，可能會更合心。雖然沒有叫菜，但好友也點了款羊肚菌紅燒豆腐。豆腐嫩滑是預料之中，羊肚菌卻算不上很爽脆，裡頭的鮮腐竹吸收了醬汁的精華，反成了主角，質感軟滑而且入味，更受大家歡迎。南乳脆鱔球是朋友
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      284 views
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      235 views
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      303 views
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       相識廿載的好朋友請我食生日飯，價錢不拘，地點由我揀，真係唔話得。因為當日有事在身，會搞得比較夜，港島區唔使諗，否則那餐會是吃消夜，而唔係晚飯。心想了想，尖沙咀大概會較方便大家，不如就南海一號啦！週五晚這個地方總可令人的放鬆心情。

      我依然是遲到，好友們邊食住蝦片邊等，幸而這裡的蝦片是十分好吃，香脆帶點微辣，令人吃不停口的。能吃著如此精彩的蝦片等朋友，相信也不是苦事吧！哈哈！

      兩味前菜，分別是象仔蚌以及麥芽糖脆芋絲，前者口感不錯，感覺清爽，是恰當的開端。後者賣相誘人，芋絲炸得乾身香脆，本已好吃，再淋上甜甜的麥芽糖，整件事是更上一層樓。

      接著來的鵝肝牛柳粒，賣相看似平凡，不過牛柳粒粒鬆化，鵝肝甘香，肥美潤滑，不帶半點腥，是實而不華的好東西。

      再來的都是肉，一味美極煎黑豚肉，侍者待我影完相後，再幫我們剪開。豚肉的質感亦有點爽彈，沒有多餘的化學處理，再加上味道獨特的美極醬汁，出來效果是不錯，如果美極的味可以再重些少，可能會更合心。

      雖然沒有叫菜，但好友也點了款羊肚菌紅燒豆腐。豆腐嫩滑是預料之中，羊肚菌卻算不上很爽脆，裡頭的鮮腐竹吸收了醬汁的精華，反成了主角，質感軟滑而且入味，更受大家歡迎。

      南乳脆鱔球是朋友最想吃的一道，外微脆內軟的鱔，本身已有少許南乳味，合意。重口味的朋友也不會失望，因為另外也跟上一碟南乳醬，讓大家沾過夠，絕對是香氣無比的好選擇。

      大家識左咁耐，老友當然知我口胃，此時馬上請侍者拿過甜品餐牌來。商議一會，即管來兩款香口的甜點，先有金絲脆麻花，顏色比平日吃到的會深一點，雖然偏薄身，質感卻香脆實在，蛋香味豐富，高水準。

      煎堆也大大隻 (當然唔好同文鼎系列的去比)，待者幫我們剪開後，呈心型，大家都喜歡。煎堆沒有餡，香脆也不是過份的油，不比脆麻花搶去風頭。

      晚上十點過後，餐廳變成飲野的地方，氣氛更加熱鬧！謝謝老友的心意！
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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        4
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        喜出望外的晚餐
        2013-07-26 963 views
        喜出望外的晚餐    I-square 30/F靚景！一直以為有靚景就沒有美食，很開心今次我終於錯了！ 今晚前菜點了麻辣鴨舌 、醉雞……鴨舌麻辣味恰到好處；醉雞肉鮮！ 跟著我們一行四人，每人各點了自己的主菜(心頭好) ……分別有：極品海皇翅、花膠扣鵝掌、兩份鵝肝伴鮑魚！蟹皇翅內有蟹膏，口感十足、味道濃郁！鮑魚吸了鵝肝的汁，很入味，相反……鵝肝立刻見拙！花膠扣鵝掌是最普通、…… 值得一讚是招牌菜，金榜大蝦，配以小曼頭……一絕！醬汁鮮甜帶微辣，很開胃，只是略嫌大蝦太熟！ 接著就是片皮鴨及陳皮骨，片皮鴨味道一般！全晚最差一道菜就是陳皮骨 ，陳皮味沒有陳皮味，感覺就是咀嚼著一舊沒味的炸肉，感覺很怪！ 一行四人，每人大概$800
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        喜出望外的晚餐   
         
        I-square 30/F靚景！一直以為有靚景就沒有美食，很開心今次我終於錯了！ 今晚前菜點了麻辣鴨舌 、醉雞……鴨舌麻辣味恰到好處；醉雞肉鮮！
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          跟著我們一行四人，每人各點了自己的主菜(心頭好) ……分別有：極品海皇翅、花膠扣鵝掌、兩份鵝肝伴鮑魚！
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        229 views
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         蟹皇翅內有蟹膏，口感十足、味道濃郁！
        鮑魚吸了鵝肝的汁，很入味，相反……鵝肝立刻見拙！花膠扣鵝掌是最普通、……
         值得一讚是招牌菜，金榜大蝦，配以小曼頭……一絕！醬汁鮮甜帶微辣，很開胃，只是略嫌大蝦太熟！ 
        接著就是片皮鴨及陳皮骨，片皮鴨味道一般！全晚最差一道菜就是陳皮骨 ，陳皮味沒有陳皮味，感覺就是咀嚼著一舊沒味的炸肉，感覺很怪！
         
        一行四人，每人大概$800
        (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
          Taste
          Decor
          Service
          Hygiene
          Value
          Date of Visit
          2013-07-24
          Dining Method
          Dine In
          Spending Per Head
          $800 (Dinner)
          Recommended Dishes
          • 金榜大蝦
          Level4
          783
          169
          揚帆出海
          2013-07-12 936 views
          南海一號, 一艘1987年才被正名的宋代沉沒商船, 記載著近900年前的歷史與事件。這艘船有趣的是, 在南海發現之初, 並未有加以打撈挖掘, 直至二千年之後才正式開動。內裡六千多件的宋代文物被淤泥掩蓋, 就如光亮的明珠躲在禾桿草之下, 打撈上來之後成就了南海地區, 甚至全中國的一件重要瑰寶。以這樣的一個前題為名的就是這家餐廳, 亦喻意餐廳平實中見珍貴。事實上, 餐廳座落於尖沙咀地標高層, 巍然聳立在高層。中式菜混入海派元素, 是新式的改良中菜。有別於南海的地區的珠三角河鮮作料, 這樣主要是海鮮類。因為就算南海一號商船打撈是在南海地區, 根據考古記錄也推測船隻是來自福建沿海, 有些菜更甚有閩風。另外, 餐廳一覽無遺的景觀, 吸引很多人到此飲杯, 就連餐廳也有設定近窗位置每人最低消費HK$500, 而且還有限時。那晚正好有朋友相約傾談一些發展大計, 一大夥人圍成一枱, 又可給我試試這樣的菜。到埗之初, 人腳未齊, 點了一些前菜吃吃。素鵝, 看似金黃似的動人, 但入口太乾, 腐皮厚而不鬆, 內餡味道淡, 只是很一般的水準。鹵水鴨舌, 這個味道不錯。鹵水惹味, 香中有甜, 鴨舌亦算是嫩滑。外層
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          南海一號, 一艘1987年才被正名的宋代沉沒商船, 記載著近900年前的歷史與事件。這艘船有趣的是, 在南海發現之初, 並未有加以打撈挖掘, 直至二千年之後才正式開動。內裡六千多件的宋代文物被淤泥掩蓋, 就如光亮的明珠躲在禾桿草之下, 打撈上來之後成就了南海地區, 甚至全中國的一件重要瑰寶。以這樣的一個前題為名的就是這家餐廳, 亦喻意餐廳平實中見珍貴。

          事實上, 餐廳座落於尖沙咀地標高層, 巍然聳立在高層。中式菜混入海派元素, 是新式的改良中菜。有別於南海的地區的珠三角河鮮作料, 這樣主要是海鮮類。因為就算南海一號商船打撈是在南海地區, 根據考古記錄也推測船隻是來自福建沿海, 有些菜更甚有閩風。另外, 餐廳一覽無遺的景觀, 吸引很多人到此飲杯, 就連餐廳也有設定近窗位置每人最低消費HK$500, 而且還有限時。那晚正好有朋友相約傾談一些發展大計, 一大夥人圍成一枱, 又可給我試試這樣的菜。
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           到埗之初, 人腳未齊, 點了一些前菜吃吃。素鵝, 看似金黃似的動人, 但入口太乾, 腐皮厚而不鬆, 內餡味道淡, 只是很一般的水準。
          92 views
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           鹵水鴨舌, 這個味道不錯。鹵水惹味, 香中有甜, 鴨舌亦算是嫩滑。外層爽脆, 沒有一入口就爛的過火, 反而咬下會有"卜"一聲的感覺, 而鹵水味道也入味。
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           陳醋雲耳, 健康之選。木耳爽口而涼快, 入口咀嚼會"嗦嗦"聲作響, 陳醋提供少少的酸度與清爽感覺, 不錯。
          91 views
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           麥芽脆芋絲, 將芋角切絲, 落鑊炸香, 芋絲一條條脆口, 入口又不膩。再混上了麥芽糖在其中, 將碎碎散散的芋絲連在一起, 在味道上亦提供了複雜的感。如薯條點甜酸醬的效果, 不過這是個高檔版本, 而且更幽雅的感覺。老實說, 就算是灑上鹽也是可以的。
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           京蔥牛肉粒, 京蔥爽口, 味道有吸引力。牛肉粒軟稔嫩滑, 香味十足, 亦有油脂甘香。炒起時, 鑊氣都算足夠, 茨汁燒汁調味不錯, 濃身稠口而帶少許甜味, 將牛肉與京蔥連成一氣。
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           這個已記不起是什麼名字, 只是有雲耳, 腐竹等齋菜, 加上稠稠的紅燒茨。腐竹在我印象中比較實一點, 雲耳依然爽口。
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           汁煎雞扒, 相信它是有一個更好的名字, 但因為友人相約開會, 所以未有細心牢記每一個菜名。不過, 雞扒厚肉而有點實, 有嚼勁但內裡味淡。而雞皮就收得乾脆, 就算燴上了醬汁, 都依舊脆口。可是沒有了雞扒表皮下的豐富油脂, 相信是將雞扒走嫩油過了火, 令油脂流失。
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           魚片頭炒芥蘭, 魚片頭彈牙可口, 有種令人滿足的爽口感覺。芥蘭脆口而感覺鮮嫩, 入口有少許青澀感覺, 但不錯。可惜魚片頭魚肉味不強, 而炒時油感覺多了一點。
          106 views
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           清炒龍躉球, 龍躉厚肉新鮮, 爽口中連帶少許皮脂膠口。魚肉走油後成形, 但肉質依然保持鮮嫩, 甚有嚼勁。清炒沒有太多邊旁附味, 輕輕鹽巴, 玻璃茨就完成, 最重要還是魚料本身質素。伴有露筍彩椒同炒, 增加青鮮及菜式賣相。
          125 views
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           過橋象拔海鮮湯, 這個真的算是一絕, 也應該算是全晚最貴的一個菜式。利用只拖湯數秒的象拔片放進熬製很久的海鮮湯中。海鮮, 如蝦殼魚骨鮮味全滲進湯中, 奶白偏少少橙色的湯頭, 入口有質感而味香濃。象拔片加進湯中, 提升了整體自然的甜味與爽口感覺。老實說, 這個湯真的挺難忘。
          81 views
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           士多啤梨生炒排骨, 也是一個改變模式的菜式, 其實只是將走油後的排骨, 兜上用士多啤梨作酸的甜酸汁醬而已, 跟生炒排骨的做法流程一模一樣。其實如香橙骨, 沙拉骨, 日本芥末醬骨, 就算京都骨都是一樣的。可惜, 這個菜式水平只屬一般, 走油排骨不見得脆口, 肉汁亦不算鮮嫩。汁醬沒有驚喜, 反而有種膩口感。
          107 views
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           最後一個是龍蝦湯泡貴妃飯, 老實說, 當時已飽意十足, 但仍然來了這個飯。因為之前的海鮮湯好好飲, 心想總得試上一口吧。結果, 全碗又給我食光!! 龍蝦湯底雖然跟剛才的味道有點相似, 但是整體口感較輕較淡一點, 可是蝦殼鮮味依然, 而且還有順滑的甜口感覺。除此之外, 湯中還有香濃惹味的芫荽味道。蔥芹切成細粒, 有種清爽口感。蝦仁細粒, 但有彈性。泡飯版金銀飯組成, 蒸白絲苗, 有煙綿軟滑效果; 黃金脆飯帶給香口脆口感覺。猶記得之阱在一個朋友的店, 一煲熱騰騰的臘味煲仔飯, 剩下一大煲飯焦, 然後來一個魚湯下煲, 真的是享受!! 雖然這個只是一小撮金飯, 但也可堪回味。

          整體來說, 餐廳的食物水平是不錯的, 特別是一些重點菜式, 絕不欺場。裝潢高檔時尚, 酒吧與餐廳結合, 有點浪漫。可惜, 我們只是坐在內堂的一個死角, 風景食不了。不過, 不知是否餐廳的訂枱太爆, 人手又有點不足, 所以店員態度都很冷淡, 而且語氣直率。無論如何, 食物水平是可以的, 其他的就不要問好了!!
          (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
            Taste
            Decor
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            Date of Visit
            2013-05-14
            Dining Method
            Dine In
            Recommended Dishes
            • 過橋象拔海鮮湯
            • 龍蝦湯泡貴妃飯
            • 清炒龍躉球
            • 麥芽脆芋絲
            Level4
            149
            65
            Cravings satisfied~@ Nanhai No.1
            2013-06-08 2133 views
            I have had the biggest craving for suckling pig since I returned from my trip overseas so when I was asked what I wanted for dinner I had no hesitation in voicing my guilty craving Mr. C picked Nanhai No. 1 as our dinner destination. Covering the entire 30th floor of Isquare, the restaurant was surprisingly buzzing for a weeknight. Quite dimly lit with modern decor, it does not seem like your traditional Chinese restaurant and it is correct to assume that as they claim to serve Chinese cuisine c
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            I have had the biggest craving for suckling pig since I returned from my trip overseas so when I was asked what I wanted for dinner I had no hesitation in voicing my guilty craving


            Mr. C picked Nanhai No. 1 as our dinner destination. Covering the entire 30th floor of Isquare, the restaurant was surprisingly buzzing for a weeknight. Quite dimly lit with modern decor, it does not seem like your traditional Chinese restaurant and it is correct to assume that as they claim to serve Chinese cuisine contemporary style. Yes, yes I was a little wary about the word 'contemporary' too, but judging from all the occupied tables that night and from their one Michelin starred status, customers seem very agreeable to it. Being such high up, of course they have tables overlooking our gorgeous harbour and for a minimum charge of $500 per person, diners can have a window seat and enjoy the night views throughout their meal.

            Looking at the menu, I only had eyes for the suckling pig, but when Mr. C suggested Peking duck I was up for that too haha
            Since our meat courses were settled on, it was easy enough to just choose a soup and vegetables to balance out our somewhat heavy meal~

            The daily soup was pork and offal with chinese herbs (gum choh). A little overseasoned, but there was a heady depth of flavours.
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             Suckling pig was next! Roasted a deep golden brown, the skin already looked so alluring... Crunchy, it crackled delightfully in the mouth and the thin layer of fat under the crackling added a richness to the overall taste. Dip it in the sweet hoisin sauce or white sugar for some flavour. Perfect~
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             The Peking Duck was brought to us whole while we were still enjoying the suckling pig. Beautifully plump and roasted to a beautiful colour, the skin was taut and shiny hinting at its crispness. It was then brought back to us expertly sliced up, with a big steamer of flour pancakes. Spoon a generous amount of sweet hoisin sauce over the thin and chewy pancake, layer on a piece of duck with a sliver of crispy skin, add on as much cucumber and scallions as needed and then consume~ So so good. We actually finished the whole plate of duck it was that good!
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             The vegetables of the evening was shaved bitter gourd with beancurd, gingko nuts in broth. The gourd still retained its bitter nature, while the gingko nuts were cooked to a mushy softness, eaten together with the flavourful broth it was wonderfully light and a much needed respite from all the meat we had eaten that evening.
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             A very enjoyable meal, my major craving was satisfied and the Peking duck was wonderful~ Till next time another craving hits
            (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
            2013-06-06
            Dining Method
            Dine In
            Level4
            833
            0
            米芝蓮一星之選。iSquare。南海一號
            2013-05-30 664 views
            黑雨過後的晚上，冰和同學敘舊，一行人到iSquare三十樓的南海一號用膳。冰在訂位時，得悉餐廳為座位劃分為兩個區域，近窗的每位最低消費五百元，其他座位則不設最低消費。冰訂了普通位，但景觀也不錯。如果坐在窗旁，可以清楚觀賞幻彩詠香江啊。冰和友人點了以下菜餚，全都美味非常，米芝蓮一星級的評價，可不是浪得虛名啊！少許遺憾的是當日的相機設定出了點狀況，照片拍得不太好，請見諒。前菜是蝦片，非常香脆，毫不油膩，冰食到無停口。麥糖脆芋絲：芋絲上，澆上蜜糖及醋，甜中帶酸，香脆可口。底部放有一些花生，令香味及口感不至因只得芋絲而變得太單調。冶味黑豚生菜盞：冰第一眼見到這味菜，覺得其賣相不算太吸引；但當用上生菜包著饀料進食，爽口生菜配以充滿肉汁的饀料，口感層次豐富。美極黑椒蝦球：美極引出鮮蝦滋味，咬下去很爽口。蝦腸去得非常乾淨，煮出來的蝦球既大且圓，滿滿的一個球，賣相很好。茶燻雞 (半隻)：即使不是愛茶人士，但這雞的茶香是沒法抗拒的哦！雞肉絲毫不肥膩，肉質嫩滑。冰建議另點白飯，和雞配在一起進食，可以吃得滿飽。即燒片皮鴨：片皮鴨上菜前，會先給食客看看，隨即由師傅施展其刀法，切出細薄鴨片，連同配菜和醬料正式上
            Read full review
            黑雨過後的晚上，冰和同學敘舊，一行人到iSquare三十樓的南海一號用膳。

            冰在訂位時，得悉餐廳為座位劃分為兩個區域，近窗的每位最低消費五百元，其他座位則不設最低消費。冰訂了普通位，但景觀也不錯。如果坐在窗旁，可以清楚觀賞幻彩詠香江啊。

            冰和友人點了以下菜餚，全都美味非常，米芝蓮一星級的評價，可不是浪得虛名啊！少許遺憾的是當日的相機設定出了點狀況，照片拍得不太好，請見諒。

            前菜是蝦片，非常香脆，毫不油膩，冰食到無停口。
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             麥糖脆芋絲：芋絲上，澆上蜜糖及醋，甜中帶酸，香脆可口。底部放有一些花生，令香味及口感不至因只得芋絲而變得太單調。
            134 views
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             冶味黑豚生菜盞：冰第一眼見到這味菜，覺得其賣相不算太吸引；但當用上生菜包著饀料進食，爽口生菜配以充滿肉汁的饀料，口感層次豐富。
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             美極黑椒蝦球：美極引出鮮蝦滋味，咬下去很爽口。蝦腸去得非常乾淨，煮出來的蝦球既大且圓，滿滿的一個球，賣相很好。
            90 views
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             茶燻雞 (半隻)：即使不是愛茶人士，但這雞的茶香是沒法抗拒的哦！雞肉絲毫不肥膩，肉質嫩滑。冰建議另點白飯，和雞配在一起進食，可以吃得滿飽。
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             即燒片皮鴨：片皮鴨上菜前，會先給食客看看，隨即由師傅施展其刀法，切出細薄鴨片，連同配菜和醬料正式上菜。
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             片皮鴨切得很細薄，燒得非常脆口，並不油膩；加點蔬菜和醬料，包在一起，咬落去是很香脆爽口。皮看起來有點厚，但用來包鴨包菜的話，其實剛剛好，因為太薄的話，皮很易穿，那就很狼狽了；而且食量不算大的冰吃了多件，也不覺那塊皮很飽很滯，大家可安心多包幾件
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             上海小籠包：一籠四隻，皮薄得來不會易穿，內裡的湯咸淡得宜，而且熱得來恰到好處，不怕燙傷嘴唇口腔。整隻小籠包大小合適，可以一啖一隻啊。
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             無糖熱豆漿：朋友覺得有陣燶味，但冰覺得豆味挺濃，當中並沒加過量清水令其變稀，渣亦隔得很乾淨。

            侍應們很年輕，也很風趣，朋友間的無聊對話，侍應會不時加入互動，令整體氣氛非常輕鬆。另，由於當日是下雨天，大家均帶著雨傘，侍應會為大家保管，並會發出一張號碼卡，離開時憑卡取回雨傘即可，不怕給其他食客誤取自己的傘。

            這頓晚餐人均消費$250，冰覺得算是物有所值。
            (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
              Taste
              Decor
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              Hygiene
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              Date of Visit
              2013-05-22
              Dining Method
              Dine In
              Spending Per Head
              $250 (Dinner)
              Recommended Dishes
              • 茶燻雞
              • 麥糖脆芋絲
              • 美極黑椒蝦球
              • 即燒片皮鴨
              Level1
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              0
              抵食商務午餐
              2013-01-08 610 views
              平安夜是公司假期,難得一天放假,諗住日頭同老婆去睇戲食飯,晚上再買菜回家自己煮.買左戲飛之後就上了此餐廳.他們提供商務午餐,$330兩位,見幾抵,就叫此套餐.總的而言, 味道好, 份量足, 環境服務又唔錯, $330(未計加一)係抵食好食的. 不過, 唔好叫豆漿呀..蔗汁個D...因為好貴呀, 開壺茶就得架啦. 就係因為叫多兩杯野飲, 再加多壺茶, 再加一, 咁就差不多$500了...
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              平安夜是公司假期,難得一天放假,諗住日頭同老婆去睇戲食飯,晚上再買菜回家自己煮.買左戲飛之後就上了此餐廳.他們提供商務午餐,$330兩位,見幾抵,就叫此套餐.
              88 views
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              94 views
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              104 views
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              145 views
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              119 views
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              89 views
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              90 views
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              98 views
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               總的而言, 味道好, 份量足, 環境服務又唔錯, $330(未計加一)係抵食好食的. 不過, 唔好叫豆漿呀..蔗汁個D...因為好貴呀, 開壺茶就得架啦. 就係因為叫多兩杯野飲, 再加多壺茶, 再加一, 咁就差不多$500了...

              (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
              2012-12-24
              Dining Method
              Dine In
              Spending Per Head
              $240 (Lunch)
              Level1
              1
              0
              希望愈大，失望愈大
              2012-12-28 482 views
              聖誕節由友人介紹此米芝蓮推介餐廳,裝修一般,不過有幻彩詠香江睇，而且一家人開開心心，感覺良好，叫了推介食物金榜醬大蝦，鵝肝牛柳，龍蝦湯泡飯等，味道不過不失。大𧎚汁甜甜啲浸饅頭味道ok,不過大𧎚不是太新鮮，蝦頭黑色，還有大大條黑色蝦腸,點解廚房不用多少少工夫，顧下食客嘅感受。鵝肝牛柳方面，牛柳似已挑去筋，沒有渣，不過肉味不濃，龍蝦湯泡飯似大地魚湯，味道ok,不過湯飯有脆脆硬物不是太慣。以此價錢及地點整體味道可以接受，不過服務人員水平低，個別有笑容，個別一舊木，要多壺水話冇壺，真想調佢。米芝蓮推介亦不盡不實。
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              聖誕節由友人介紹此米芝蓮推介餐廳,裝修一般,不過有幻彩詠香江睇，而且一家人開開心心，感覺良好，叫了推介食物金榜醬大蝦，鵝肝牛柳，龍蝦湯泡飯等，味道不過不失。大𧎚汁甜甜啲浸饅頭味道ok,不過大𧎚不是太新鮮，蝦頭黑色，還有大大條黑色蝦腸,點解廚房不用多少少工夫，顧下食客嘅感受。鵝肝牛柳方面，牛柳似已挑去筋，沒有渣，不過肉味不濃，龍蝦湯泡飯似大地魚湯，味道ok,不過湯飯有脆脆硬物不是太慣。以此價錢及地點整體味道可以接受，不過服務人員水平低，個別有笑容，個別一舊木，要多壺水話冇壺，真想調佢。米芝蓮推介亦不盡不實。
              (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
                Taste
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                Dining Method
                Dine In
                Spending Per Head
                $400 (Dinner)
                Celebration
                Christmas
                Level4
                395
                33
                東南亞風的海景中菜
                2012-12-10 467 views
                一連兩日,到訪iSquare吃晚飯,早幾個星期才吃過國福樓,昨午吃過Ambrosia,是夜,吃的是南海一號! 又是一間有星的店,這個店,拿了個2012米芝蓮1星,吃的是滲了東南亞風情的中國菜,加上和T2一眾好友同吃飯,那有不來的道理,絕對是不能錯失的一餐!雖然是一星店,裝潢也夠華麗..不過侍者們的都是著橫間T-shirt,比較casual一點,同時,在我而言也顯得有活力一點吧! 來到時已是8時但不少人在看幻彩詠香江,未開席就是吃小食的時候,不是花生腰果酸菜,吃的是自家制蝦片,是很邪惡又很令人欲罷不能的小吃,脆口乾身味道重(應該下了不少師傅?),如果飲的是啤酒,應該一人可以清一籃吧!是夜晚宴由鮮花椒太雕雞 椒鹽龍鬚 陳醋雲耳3道前菜作為序幕! 鮮花椒太雕雞是個變奏的醉雞,加上了花椒和豆瓣醬,溫馴的雞件頓時變得野性起來,不過,我可是吃不到什麼辣味,雞件本身也夠滑,是特別的一道 陳醋雲耳是一道健康作品,也是一道通血管之作! 雲耳十分清爽,口感果真不俗,不過因為我個人不是大愛酸味,故這裡雖然用上了陳醋但個人口味來說也是有點點過酸椒鹽龍鬚就是椒鹽鮮魷,夠薄夠脆,大家都笑說吃過雲耳通血管接著又吃
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                一連兩日,到訪iSquare吃晚飯,早幾個星期才吃過國福樓,昨午吃過Ambrosia,是夜,吃的是南海一號! 又是一間有星的店,這個店,拿了個2012米芝蓮1星,吃的是滲了東南亞風情的中國菜,加上和T2一眾好友同吃飯,那有不來的道理,絕對是不能錯失的一餐!

                雖然是一星店,裝潢也夠華麗..不過侍者們的都是著橫間T-shirt,比較casual一點,同時,在我而言也顯得有活力一點吧!

                來到時已是8時但不少人在看幻彩詠香江,未開席就是吃小食的時候,不是花生腰果酸菜,吃的是自家制蝦片,是很邪惡又很令人欲罷不能的小吃,脆口乾身味道重(應該下了不少師傅?),如果飲的是啤酒,應該一人可以清一籃吧!

                是夜晚宴由鮮花椒太雕雞 椒鹽龍鬚 陳醋雲耳3道前菜作為序幕!

                鮮花椒太雕雞是個變奏的醉雞,加上了花椒和豆瓣醬,溫馴的雞件頓時變得野性起來,不過,我可是吃不到什麼辣味,雞件本身也夠滑,是特別的一道
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                陳醋雲耳是一道健康作品,也是一道通血管之作! 雲耳十分清爽,口感果真不俗,不過因為我個人不是大愛酸味,故這裡雖然用上了陳醋但個人口味來說也是有點點過酸
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                 椒鹽龍鬚就是椒鹽鮮魷,夠薄夠脆,大家都笑說吃過雲耳通血管接著又吃這個塞血管了,不過,真的好好吃,我也吃了2件!

                正在吃前菜時又來了湯,是日靚湯是椰子雞湯,足料好味,很有媽媽的味道!也不知道我媽有多久沒煮湯了吧! 椰子雞湯是比較甜的湯,因為有雞故也有點油,不過飲下去也不油膩的!
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                 一位上的金榜醬煮大蝦絕對是我要出席這局其中一個重要原因,因為見過好多相一直都很想試這一味!一位位上有一隻巨蝦(有手掌般長吧),加上有點似laksa的椰味濃香醬汁,十分惹味!放在旁邊的饅頭則是用作沾汁同吃,據說拌飯不夠合襯,用上麵條或饅頭才是皇道!席間更有食友直言想要追加一隻饅頭同吃!
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                 醬汁固然精彩但蝦本身也做得出色,雖經炸過但一點都不老,蝦去了殼翻轉過來的樣子仍舊精彩!一口咬下蝦肉爽口有彈性,沾上汁醬是一個美味的配搭,這道金榜醬煮大蝦…一絕!
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                 吃過金榜醬煮大蝦後一來了2味,雞汁濃湯燜魚肚和茶燻雞!先吃雞汁濃湯燜魚肚,魚肚夠淋但個人而言味道煮得過濃,經KC兄指點後才知道雞汁濃湯燜魚肚是因為給大家吃過茶燻雞後用來清口腔的作品!吃過茶燻雞再吃的時候,味道合宜多了!

                茶燻雞好多地方都有做,不過這裡的做得富有茶香但一點都不鞋,雖然有點油但肉質嫩滑,碟上也有雞腎雞肝應該是想證明是用上鮮雞,雞雜吃下來就有點給比下去,只吃雞肉而言,這隻雞,好吃!
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                 鮮冬菇煮有機蕃茄一點都不中式,不過中和一下油膩感的一道清口菜也好吃, 蕃茄鮮甜, 冬菇和菜也做得好吃,素食來說這一味很開胃!
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                 冶味黑豚生菜盞 其實就是生菜包!市面上很少見到肉比菜多的生菜包,但這裡的就是了! 黑豚碎加上荀粒,西芹,椒粒做成,其實我還吃到點點像馬蹄的口感的!雖然有一碟像乳豬醬的沾汁可加來吃,但大家都認為不加還好,因為已經很惹味,再加味道過濃反為沒那麼好吃!幸好店方為大家追加了生菜,不然就會餘下了半碟黑豚鬆了!
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                 飯局中一般也有主食,是夜就是龍蝦湯泡貴妃飯 ,吃到不少蝦肉,加上脆米令這個湯飯口感更為複雜但細膩,不過雖說是龍蝦湯,但在下吃不到那陣龍蝦湯味,相反,有點像大地魚湯…哈哈(那張相......不知怎的,拉不直@.@)
                84 views
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                 飯後不得不來一點甜,甜點共2味,豆沙蘋葉角是福臨門的招牌甜品, 豆沙角用上真正的蘋果葉包著,滲出陣陣香味同時把所有精華都保留在葉內,故吃下這個豆沙角口感十分煙韌
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                最後再來欖仁馬拉糕,做得鬆化而不過油,可惜是做得有點過甜,一人一小件熱辣辣的欖仁馬拉糕作結,是美事! (個人喜好還是老店出品吧)

                (因為相片有限制,故只能分享其中12張,剩下的,都在網路上,希望大家有緣看到吧)
                (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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                  $450
                  Level4
                  807
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                  期待的星與蝦
                  2012-11-26 383 views
                  還真覺得iSQUARE是一個卧虎藏龍的地方，直到最近才發現原來Isquare的高層有不少值得一試的出色中高價餐廳，包括吃中菜的國福私房菜，日式料理Miyabi, 吃法國蠔的Ambrosia，想起也覺得回味無窮。而這一趟到訪南海一號其中一個目的便是摘星，畢竟對一間米芝蓮一星餐廳還是滿有好奇心的。另外一個原因便是要一嘗其中一道名菜-金榜醬大蝦， 我是期待的。 南海一號的燈光較昏暗，滿有情調的，餐廳的另一邊原來是一個怡人的酒吧，是體驗中西合壁嗎? 喜歡欣賞醉人美景的話，可以走到餐廳的露台，頓時維港景色盡收簾下，令人一掃煩惱。店員穿的是橫間條簡便制服, 滿有活力的, 亦常會主動幫客人加茶。餐前的小食是蝦片，還真的不能小看這一個蝦片，外貌平庸不過，但是為餐廳自家製的，脆身而沒有油溢味得來又帶點辣，不好好自我控制是真的會吃到有點停不了口。還是將這個蝦片移離開我的視線範圍好了。陳醋雲耳+ 鮮花椒太雕雞+椒鹽龍鬚:前菜是三小道冷盤。陳醋雲耳: 不規則形狀的雲耳賣相討好, 但陳醋味道過酸, 稍為失色, 還是喜歡好運強記類型相近的前菜-- 涼拌黑醋木耳絲,酸甜度恰到好處; 鮮花椒太雕雞的 花椒味濃, 較
                  Read full review
                  還真覺得iSQUARE是一個卧虎藏龍的地方，直到最近才發現原來Isquare的高層有不少值得一試的出色中高價餐廳，包括吃中菜的國福私房菜，日式料理Miyabi, 吃法國蠔的Ambrosia，想起也覺得回味無窮。而這一趟到訪南海一號其中一個目的便是摘星，畢竟對一間米芝蓮一星餐廳還是滿有好奇心的。另外一個原因便是要一嘗其中一道名菜-金榜醬大蝦， 我是期待的。 南海一號的燈光較昏暗，滿有情調的，餐廳的另一邊原來是一個怡人的酒吧，是體驗中西合壁嗎? 喜歡欣賞醉人美景的話，可以走到餐廳的露台，頓時維港景色盡收簾下，令人一掃煩惱。店員穿的是橫間條簡便制服, 滿有活力的, 亦常會主動幫客人加茶。

                  餐前的小食是蝦片，還真的不能小看這一個蝦片，外貌平庸不過，但是為餐廳自家製的，脆身而沒有油溢味得來又帶點辣，不好好自我控制是真的會吃到有點停不了口。還是將這個蝦片移離開我的視線範圍好了。

                  陳醋雲耳+ 鮮花椒太雕雞+椒鹽龍鬚:前菜是三小道冷盤。陳醋雲耳: 不規則形狀的雲耳賣相討好, 但陳醋味道過酸, 稍為失色, 還是喜歡好運強記類型相近的前菜-- 涼拌黑醋木耳絲,酸甜度恰到好處; 鮮花椒太雕雞的 花椒味濃, 較為辣身; 椒鹽龍鬚是平實的。
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                   天天老火靚湯:是日既老火湯係椰子雞湯, 聽名字,期望不大, 總覺得椰子作湯, 味道不太調和的, 但喝後令人有眼前一亮,味道很自然, 而且既能喝得出明確的椰子香, 又有濃味的雞香, 兩者味道相輔相成, 喝後很滋潤。看見隨後而來的湯渣, 便可見其真材實料。
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                   金榜醬大蝦 (配饅頭):來到了全晚的重頭戲，每人可獨享一隻金榜醬大蝦，大蝦平卧於橙紅色的醬汁中，碟邊配上一個小小的金黃饅頭。醬汁是富有東南亞風情的，味濃而帶甜味，相信是加入了不少香料烹調而成，大蝦入口味香而爽口，大大沾上醬汁實有畫龍點睛之效。雖然饅頭不及大蝦名貴，但因本質味道平平無奇，反而更能突顯醬汁的功力，表面微脆的饅頭配上醬汁，令人回味無窮。
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                   雞汁濃湯燜魚肚: 看似晶瑩剔透的一道, 魚肚燜的夠腍,亦無腥氣,跟竹笙有點異曲同工之妙, 但這一道的分量不算太多, 因本身不算是大愛蘿蔔的關係, 而胃的空間又真的是有限,所以沒有嘗到蘿蔔。
                  50 views
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                   秘製茶燻雞: 茶燻雞,還是第一次吃到。切得工整的雞肉整齊掛列於碟子上, 還附上幾件雞內臟。雞肉入口味道很特別, 有一股煙燻的味道, 但誠然,此還真的不是我的茶, 總覺得煙燻的味道就像是燒焦了的味道, 還真不會欣賞, 我還是喜歡傳統的烹調手法, 如白切雞, 鹽焗雞和炸子雞等等。但不得不承認用上的是鮮雞, 誠意十足, 而且雞肉較一般的要皮香肉滑, 皮下脂肪亦較少, 來得較健康。
                  41 views
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                   鮮冬菇煮有機蕃茄: 用的是最普通的材料-- 主材料是冬菇,蕃茄, 腐竹, 卻是令我難忘的一道, 應是一道素菜, 但味道不會過於清淡, 蕃茄湯的酸味調較得剛好, 小巧的有機蕃茄沒有酸得令人眉頭緊繃, 反而是另有一分自然的鮮甜; 腐竹很滑身, 但不失咬口; 最特別的是那個長得皺皺醜醜的鮮冬菇, 就是特別的入味, 而且不像一般的快熟冬菇, 一咬即散, 這是驚喜的一道, 真令人意想不到。
                  74 views
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                   冶味黑豚生菜盞: 這是未見太大特色的一道, 雖然用的是黑豚肉, 但吃起來跟一般的豬肉沒有太大差異, 但用上的生菜是新鮮爽口的。 加上甜醬汁後, 吃起來既有半肥瘦肉粒的香軟,亦不失生菜的自然感覺。
                  42 views
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                   龍蝦湯泡貴妃飯: 充滿貴氣典雅氣息的菜式名字,的確與菜式的氣質相副, 湯底是以龍蝦頭熬成的, 難怪味道會如此濃郁, 米飯曾經油炸, 雖然泡在湯內, 但還是能嚐到脆脆的口感, 但湯底一點也不油膩。
                  65 views
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                   豆沙蘋葉角+ 欖仁馬拉糕: 當大家都吃得如此飽的時候,看見如此豐富的中式甜品也令人有點倒抽一口氣。豆沙蘋葉角是一個鮮見的甜品, 用的是蘋果葉, 輕輕一聞, 果然有淡淡的香味, 葉內是一件似是豆沙餡料的糯米滋, 外皮是較厚身的。欖仁馬拉糕呈深咖啡色, 表面有一個個的大洞, 打進了不少空氣的証明, 質感是鬆軟的, 但味道是稍甜的。
                  73 views
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                  53 views
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                   總括而言，這一趟的嘗星之旅是令人滿意的，試了令人回味的名菜，金榜醬大蝦，某幾款菜式亦有驚喜，是為一頓不錯的晚餐，值得一顆米芝蓮星星。

                  消費: $390

                  (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
                    Taste
                    Decor
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                    Hygiene
                    Value
                    Date of Visit
                    2012-11-12
                    Dining Method
                    Dine In
                    Spending Per Head
                    $390 (Dinner)
                    Recommended Dishes
                    • 龍蝦湯泡貴妃飯
                    • 金榜醬大蝦
                    • 鮮冬菇煮有機蕃茄
                    Level4
                    7.5K
                    183
                    大蝦，也要金榜第一
                    2012-11-23 308 views
                    九月中旬‧晴也真的已忘了是第幾次在這裡辦飯局了，總之是晚又筵開四席。沒得說，這一味金榜醬大蝦也絕對是席上食友即席投票中最受歡迎的一味。面對又香又惹味的金榜醬，大家立即要決定的或許是再來一個饅頭來幹掉所有醬汁？
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                    九月中旬‧晴

                    也真的已忘了是第幾次在這裡辦飯局了，總之是晚又筵開四席。沒得說，這一味金榜醬大蝦也絕對是席上食友即席投票中最受歡迎的一味。

                    面對又香又惹味的金榜醬，大家立即要決定的或許是再來一個饅頭來幹掉所有醬汁？
                    食友一致推許的No 1
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                    (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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                      Dining Method
                      Dine In
                      Type of Meal
                      Dinner
                      Recommended Dishes
                      食友一致推許的No 1
                      Level4
                      263
                      8
                      感覺很一般
                      2012-11-19 266 views
                      朋友請客晚飯，選擇到較舒適的地方晚膳，於是我們便一試有米芝連推介的南海一號。我預先2天致電訂座，接線生匆匆忙忙似的，說話急促，之後趕著掛線。星期六晚，我們準時到達餐廳，獲安排坐在半圓形的大型沙發座位，寛闊舒適。燈光昏暗，擺設沉色，有格調，相對令窗外大夏的燈光和夜景顯得明亮。我們還未點菜，侍應說他們提供庶汁和豆漿，詢問我們需要喝哪一款，我們都選了熱庶汁，但糖水應該放多了，味道太甜了，我喝了兩口就沒有再喝下去。看過菜牌後，我們點了四款菜：小籠包 ($60)、鵝肝炒牛柳 ($168)、蟹肉扒時菜 ($148)及龍蝦湯貴妃飯 (一窩) ($188)。店員為我們寫菜後不久，小籠包已經送到，非常快捷。小籠包一籠有四件，但質素平平無奇，表皮不夠薄，肉汁不夠多亦不夠香。當我們正在吃小籠包之際，顏色吸引的鵝肝炒牛柳送來了。牛柳粒熟透仍能保持嫰滑彈牙，易咀嚼，牛肉汁充足亦夠香濃；鵝肝多汁，內裡呈半固體狀態，入口不太腥亦不肥膩。蟹肉扒時菜上面鋪了一塊塊雪白的蟹肉，下面是油麥菜。蟹肉沒有味道，而油麥菜給人一種低檔次的感覺，整個菜很差。最後服務員送來了龍蝦湯貴妃飯，並在我們面前灑下脆米，脆米一落在熱湯即不停跳動
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                      朋友請客晚飯，選擇到較舒適的地方晚膳，於是我們便一試有米芝連推介的南海一號。

                      我預先2天致電訂座，接線生匆匆忙忙似的，說話急促，之後趕著掛線。

                      星期六晚，我們準時到達餐廳，獲安排坐在半圓形的大型沙發座位，寛闊舒適。燈光昏暗，擺設沉色，有格調，相對令窗外大夏的燈光和夜景顯得明亮。
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                       我們還未點菜，侍應說他們提供庶汁和豆漿，詢問我們需要喝哪一款，我們都選了熱庶汁，但糖水應該放多了，味道太甜了，我喝了兩口就沒有再喝下去。

                      看過菜牌後，我們點了四款菜：小籠包 ($60)、鵝肝炒牛柳 ($168)、蟹肉扒時菜 ($148)及龍蝦湯貴妃飯 (一窩) ($188)。

                      店員為我們寫菜後不久，小籠包已經送到，非常快捷。小籠包一籠有四件，但質素平平無奇，表皮不夠薄，肉汁不夠多亦不夠香。
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                       當我們正在吃小籠包之際，顏色吸引的鵝肝炒牛柳送來了。牛柳粒熟透仍能保持嫰滑彈牙，易咀嚼，牛肉汁充足亦夠香濃；鵝肝多汁，內裡呈半固體狀態，入口不太腥亦不肥膩。
                      75 views
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                       蟹肉扒時菜上面鋪了一塊塊雪白的蟹肉，下面是油麥菜。蟹肉沒有味道，而油麥菜給人一種低檔次的感覺，整個菜很差。
                      57 views
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                       最後服務員送來了龍蝦湯貴妃飯，並在我們面前灑下脆米，脆米一落在熱湯即不停跳動發出聲音，令同行朋友感到新奇。服務員幫我們分好兩碗放在我們面前，剩餘的蓋好保曖。龍蝦湯呈橙紅色，幾乎沒有半點油份，淆製得非常鮮甜，龍蝦味濃郁。湯飯的材料略為簡單，只有菜粒、瘦肉粒和蝦肉 (絕不是龍蝦肉)。另外，雖然這個飯的單位是”一窩”，而我們能舀四碗湯，但米飯的份量極少，撈來撈去都幾乎撈不到飯，相信所有米飯的份量加起來大約只有一碗。因此，我們吃光後都不感到溫飽。
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                       完成所有菜後，我們慢慢閒談，又走到露台看看風景，維港的夜景煞是迷人。
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                      185 views
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                       結賬時發現有林林總總的收費，原來熱庶汁每杯$40。此外，我們中途要求兩杯熱水，以及枱上的醬油亦需要逐項收費。它們的費用加起來已足夠多點一個小菜。但很多時候，來到這種場合在這種環境晚飯，是很難為情在點菜前去問人家這些小費的••••••算了吧••••••
                      (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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                        Decor
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                        Hygiene
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                        Date of Visit
                        2012-11-17
                        Dining Method
                        Dine In
                        Spending Per Head
                        $380 (Dinner)