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3-min walk from Exit D2, Central MTR Station continue reading
Telephone
2155 0552
Introduction
The Michelin-star Chinese restaurant cooks high-quality Guangdong cuisines, including Abalone and Bird’s Nest, as well as the various ways of cooking seafood. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2015-2016)
Good For
Business Dining
Payment Method
Visa Master AE Cash UnionPay JCB
Other Info
10% Service Charge
Review (36)
Level4 2016-01-17
3219 views
有聞波士廳的點心非常出色,今曰訂了位試試它們的手勢。叉燒包:是我食過最出色的, 叉燒肥瘦剛好,味道比添好運的雪影叉燒包更細膩,肉同醬汁的比例更平衡,是整個點心餐的亮點。蝦餃:皮薄而不破,夠靭度,蝦肉爽夾甜有鮮味,不錯;燒賣:普通一點,燒賣皮偏厚,無乜特別;蝦春卷:帶蒜香,蝦膠爽,春卷很脆,唔覺油膩。 瑤柱什菌伊麵: 伊麵乾中帶濕,瑤柱味唔突出但有淡淡茹菌味。蟹肉粟米羮: 蟹肉一絲絲,湯羹有香甜粟米香和旦花香,有淡淡鮮味,是好下飯的湯羮。黑松露素餃: 皮薄饀料細滑, 素菜饀清新而黑松露淡淡的帶出鮮茹松香,非常好吃,是這餐的另一亮點。𢇃苗米湯浸時蔬: 上湯味道不足,偏淡燕麥金沙球:是波士廳名物。 果然有點驚喜,鹹旦黃的金沙醬帶咸香,蝦球彈牙鬆化,但又不肥膩,既香口又好味。總結:雖說是米芝蓮一星餐廳,大部分點心水準中上,偶有一兩款點心比較有印象,其他的印象模糊,一試無妨。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level6 2015-12-30
2516 views
今天同家人到有星星的餐廳飲茶。「波士廳」位於中環皇后大道中某大厦的地庫, 地方隱秘, 門牌不易被發現。由馬主開設的「波士廳」走高級粵菜食府路線。開宗明義為「波士」服務,用料當然要新鮮,服務質素更加要貼心。經過一條樓梯走進餐廳, 餐廳入口有一塊密密麻麻的簽名板,相信不少知名人士曾經是座上客。「波士廳」位於地庫, 氣氛比較焗促。幸好只放了十多張枱,空間感尚且足夠。餐廳以銀、白色為主調,設計簡約優雅,少了一般高檔食肆的浮誇,用餐環境尚可。一坐下, 店員已經放下茶($15位)、XO醬($15)及小食花生($15)。枱上有張咭仔標示這家餐廳是2014&2015星星餐廳。優質的食材及服務當然荷包要付出代價。<波士三色腸$68> 三色腸有叉燒、蝦及松露腸粉,腸粉皮薄身, 晶瑩剔透可以看穿裡面豐富的餡料。雖然松露香味濃郁,但是還是最愛傳統的叉燒及蝦腸。<蒜香蝦春卷$48> 採用生剝新鮮蝦,調味後,包春卷皮香炸而成,蝦肉爽口彈牙帶點點, 味道帶點蒜蓉的香味。春卷幼身, 咬下去脆卜卜, 小朋友的最愛。<波士燒賣皇$68>  燒賣的賣相及味道沒有大驚喜。勝在蝦肉及豬肉新鮮, 肉質爽口。<山竹牛肉球$48> 賣相與一般大衆酒家的牛肉球並無差異。咬下去沒有雪味, 食材新鮮。<瑤柱鮮蝦莧菜餃$58> 餃皮通透看到漲卜卜翠綠色餡料, 面上塗上油更有光澤。<波士蝦餃皇$68> 蝦餃皮摺得公整, 蝦餃皮尚算薄身。餡料足, 蝦是原隻鮮蝦味道爽口。<酥皮鵝肝火鴨包$58> 酥皮效果不錯, 有些似菠蘿包皮。餡料用上鵝肝及火鴨, 味道兩者同樣的濃味, 可以嚐不到兩者的味道, 可能醬汁太濃味的原故。嚐試找一下包內的鵝肝, 找不到。<黑豚叉燒包$38> 叉燒包包皮做得鬆軟。餡料及蜜汁不太多, 蜜汁惹味如果可以多一些味道更佳。用上黑豚肉做餡料, 肉質鬆化, 但是黑豚肉味被惹味的蜜汁蓋過。<花膠灌湯包$98> 叫了兩個近百元的灌湯包, 沒有我的份兒。家人話裡面真的有花膠, 湯底夠清甜。<福岡草莓焗肉排$168> 肉排一字排開用長碟盛載, 加上鮮紅色的草莓粒, 賣相不錯。肉排肥瘦合宜, 咬下去肉質鬆化。醬汁甜甜酸酸十分開胃惹味。草莓粒鮮甜多汁, 略嫌切得太細粒少了份口感<魚湯千層浸時蔬$138> 索價百4元的菜心賣點應該是它的魚湯還是幾両的菜心? 菜心無根夠嫩滑。菜心上放了些鮮腐竹及少許杞子, 令賣相及口感增加少許分數。魚湯。。。點解似豆乳味多些? 真的感受不到魚湯的鮮甜味。莫非加豆乳為湯更加雪白滑溜? 但豆乳味蓋過魚本身的清甜。。。 <魚湯瑤柱海皇泡飯$188> 跟ㄑ魚湯千層浸時蔬>有同樣問題, 就是豆乳味比魚湯味完全蓋過。幸好泡飯內有大量瑤柱、蝦、菇菌及其他配料, 因此除豆乳味都可以有其他配料味。點心味道是不差, 只能説食材新鮮。但是價錢走高檔, 可是賣相不出衆, 質素不是最好, 沒有大賣點及令人留下深刻印象的味道。聽說在ICC的分店更加高級, 不知店方設計的點心會比中環店更加出色值回票價, 還是「差不多」?? continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
午飯會的朋友建議去這間餐廳,如果不是她介紹,我真的不知道那間拉麵店已結業。基本上如沒訂枱,恐怕沒有位。因為這裏只有16/7位枱左右。樓底不算高,但勝在枱與枱之間不會太迫,所以不會太嘈。這兒好像是商務人士來居多,尤其外國人。我們在想會不會食物也西化了或者是那些甜甜酸酸的中式食物但只供外國人吃。但好彩,情況並非如此。我們只叫了點心和正值時令的介蘭,沒有叫炒粉麵飯,但三個人已食得好飽了。因為每樣食物都有份量。唯一覺得遺憾的是它們供應魚翅,不太環保了!個餃忘記了什麼特名堂,但皮薄餡靚,仲有個竽角、三色腸同腐皮卷都做得很好。沒有too oily的感覺,反而真的吃得到腸粉內大蝦和豬肉的味道,和竽頭的香味。腐皮卷很鬆脆,外皮是薄薄那種,並非像吃麵粉般。雖然收費要$300位,但是物有所值。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
As the headline suggests I went for dim sum on a Sunday.The restaurant has a slightly odd basement location. The interior is modern, but not fancy, let's say it doesn't distract from the food. Is a realatiy small restaurant (by Chinese standards), probably a bit under 20 tables.We ordered to types of char siu based dim sum. The baked one had a thin shell and lots of stuffing, which was quite sweet - together with the sugar on the bun a bit too sweet for my taste. Not bad, but no match for Tim Ho Wan's signature.  The steamed char siu bao was solid HK quality.The ha gow (shrimp dumplings) where at the higher end of the HK quality range - relatively large and with perfect texture. The sui mai where the least good of the lot with the shrimp overlooked and the overall flavor too mild.Finally we got the boss' signature fried rice, which was truly one of the best fried rice I ever had (and I had a lot in my life) - very dark and savory with lots of shrimp and a bit of green vegetables.As desert I picked one of my usual favorites - mango, sago, pomelo. A relatively disappointing version - too creamy and very liquid. Overall a good experience, but I don't understand why this restaurant deserves I Michelin star compared to many other equally good restaurants. Will come back for dinner, maybe I understand it then. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2015-04-30
5267 views
 店名:The Boss 波士廳地址:中環皇后大道中58-62號掁邦大廈地庫好味指數:7.8/10價錢:$168魚湯瑤柱海皇泡飯泡飯是一窩的,職員會在旁擺放爐子煮熱,再分好給我們。一窩大約有4碗,份量足料。配料有冬瓜,瑤柱,蝦和其他海鮮等。湯底味道鮮甜,泡飯粒粒有嚼口。店名:The Boss 波士廳地址:中環皇后大道中58-62號掁邦大廈地庫好味指數:7/10價錢:$138絲苗米湯泡時蔬米湯清香,味道清淡,配上新鮮的蔬菜味道一般。店名:The Boss 波士廳好味指數:7.6/10價錢:$58螞蟻上樹餃(三件)餃子皮夠薄,以菠菜添上翠綠。在豬肉內混入蝦膠,增加彈牙口感,餃子皮預端灑上粒粒像螞蟻一樣的甘筍,賣相常別緻精美。店名:The Boss 波士廳地址:中環皇后大道中58-62號掁邦大廈地庫好味指數:7.6/10價錢:$88/per(每隻)原隻鮑魚酥原隻鮮鮑,用高湯泡煮的鮑魚醬汁至軟滑味香,口感煙韌。鮑魚醬汁略嫌咸了點,但味道不錯。酥皮撻夠脆,內裡有鮑魚粒,吸收了鮑魚醬汁,更為滋味。店名:The Boss 波士廳地址:中環皇后大道中58-62號掁邦大廈地庫好味指數:7.6/10價錢:$48蒜香蝦春卷(三件)賣相精緻,皮夠脆,蒜香味道可口,鮮蝦爽口入味。店名:The Boss 波士廳地址:中環皇后大道中58-62號掁邦大廈地庫好味指數:7.8/10價錢:$58黑松露野菌上素餃(三件)上素餃外皮用澄皮造成,薄身而富彈性。野菌質感爽嫩細滑,黑松露味道很香,十分好吃。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)