-
黑蒜燒賣
-
蔥油脆皮雞
-
喇沙小籠包
-
殿堂叉燒
-
石鍋葱香鵝肝和牛炒飯+5
87
17
4
| Restaurant: | The Chinese Library |
|---|---|
| Info: |
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
8-min walk from Exit C, Hong Kong MTR Station
continue reading
Telephone
28483088
Introduction
The Chinese restaurant is located in Tai Kwun, while the decoration is in an elegant Western style. The restaurant offers a wide variety of Chinese cuisines, including Cantonese, Chaozhou and Sichuan cuisine. The dishes also include innovative elements such as its soup dumplings, which is full of Singaporean flavors, and is filled with spicy laksa soup.
continue reading
Opening Hours
Today
12:00 - 15:00
18:00 - 22:30
Mon - Fri
12:00 - 15:00
18:00 - 22:30
Sat - Sun
11:00 - 16:30
18:30 - 22:30
Public Holiday
11:00 - 16:30
18:30 - 22:30
*Lunch
Mon to Fri: 12:00 – 15:00
Dinner
Mon to Fri: 18:00 – 22:30
Sat to Sun: 18:30 – 22:30
Every Sat, Sun & Public Holidays
Early Brunch: 11:00 - 13:00
Non-Stop Brunch: 13:00 - 16:30
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Offers
Recommended Dishes
今日同商業合作夥伴食午餐，傾吓生意。揀咗好耐，最後揀咗呢個地方。一嚟覺得大館比較有文化啲，同埋餐廳水平應該有保證。另外俾呢一個地方嘅裝修吸引咗。果然，不出所料，食物非常之好食。侍應嘅服務一流 - 係不停有人幫手斟茶，送食物嘅速度快同埋態度非常之友善。我哋今日點咗點心套餐。份量啱啱好，啲食物真係好好食。每一種點心都係用心製作，而且個presentation好靚。喺同商業合作夥伴食午餐係真係唔失禮。呢個午餐套餐嘅價錢亦非常之合理 -。喺咁嘅環境，咁嘅地段，同埋食物質素係真係可以用個「底」字去形容。只係希望甜品可以有多少少選擇，咁就非常之理想。呢個地方我一定會同公司同事或商業夥伴一齊再嚟食飯。希望好快會再去。
continue reading
噹噹噹！今次踏入咗一間華麗嘅中菜館，個名唔使提，你哋睇我心情都知啦。先講講個環境，一入去就覺得自己變咗富豪咁，裝潢得嚟富貴又唔失雅緻，仲有張卡畀我媽咪，真係貼心到不得了！依家講返個正經嘢—食物！🥢🍤🥟 我一坐低就攞起個餐牌，咁多樣式嘅點心真係令人眼花撩亂，特別係啲蝦餃，真係做到又韌又彈，食落去蝦味爆棚，而且偏偏裡面仲隱藏咗啲微微辣味嘅青芥末，係絕配呀！翠綠餃皮之下鮮滑蝦仁，誘味到不得了，唔講你都知幾好食啦！講真，我對頭爐叉燒腸好有期望，因為叉燒講嘅就係蜜汁香甜嘅魔力，咬落去皮滑肉嫩，冇得輸！再點咗個炭火燒四季豆，佢嘅鑊氣真係一流，咯嘴咯舌。但係星星之火可以燎原嘅係香辣雞球——辣到你心尖尖，咬一口嘅爽滑之餘冇忘記為我哋嘅味蕾帶點刺激。最後，焦糖薑汁乳凍就真係畫龍點睛。個薑汁夠哂辣，配上順滑嘅乳凍，咁嘅配搭得嚟暖胃得嚟又開胃，真係絕！食完咁多，肚仔好滿足，心情都格外靚。食呢間嘅菜，真係一趟舌尖上的旅行，繼續保持呢份好味道啦！👍🏼🍽️
continue reading
呢間中菜館環境非常之好，私隱度夠高。服務方面，侍應都好快手，好細心，會留意番小朋友飲食習慣，都會幫手主動斟茶，不過漏單嘅情況都幾嚴重。點左五樣嘢嚟咗三樣，價錢都比較貴(水平都在中環價錢之上)不過整體嘢食尚算一般以上而已。只有櫻花蝦豉油拌麵較好，其他例如叉燒包、千層糕表現就不過不失。粟米雞肉海皇羹有少少稀。蒜蓉炒時蔬，我就嫌啲油比較多。不過有個芥末凍肉，嗰種嘅芥辣味啱啱好唔太辣。整體來講如果嗰個地方係消磨時間嘅話係真係幾好。
continue reading
今日嚟到中環「The Chinese Library」粵菜餐廳，佢哋嘅菜式精品環境舒適，服務周到，我特別鍾意佢哋嘅茶，好香既茶味。* 百花响鈴腸 ($98)* 呢款菜式味道鮮美，肉質鬆軟，皮薄多汁。* 喇沙小籠包 ($88)* 小籠包內裏注入香辣喇沙湯汁，口感鮮美，令人回味無窮。* 懷舊酥皮蛋撻 ($68)* 呢款撻皮酥脆，內裏餡料香滑，蛋味濃郁，非常好味。* 巴馬火腿羅蔔糕 ($78)* 羅蔔糕口感軟糯，加上巴馬火腿嘅鹹香味，味道十分特別。* 水晶蝦餃 ($78)* 蝦餃皮薄餡多，鮮甜可口，蝦新鮮彈牙。The Chinese Library (中環)中環荷李活道10號大館1座1樓
continue reading
身邊好多朋友都鍾意飲返兩杯，有幾位仲考取專業資格，晉身酒界，當上了導師。最開心就係同佢地食飯，杯上杯落，聽下大家分享心得，耳濡目染，自己都鍾意飲返兩杯，清酒當然係其中之一啦！尤其是近年清酒更加登堂入室，有朋友試過配中式點心，而配上變化萬千既中菜亦屬錦上添花，有著奇妙的化學作用。今年 JFOODO SEAFOOD LOVES SAKE. 2023 就以清酒配廣東海鮮，帶大家走入另一個世界。今次活動除了有The Chinese Library 參與外，更聯乘了城中幾間份量極重的中菜廳及米芝蓮星級餐廳龍景軒、明閣、逸東軒、玉、富臨飯店以及天外天。而早前的發佈會就在大館的 The Chinese Library 舉行，由國際唎酒師 Ivan Sean 與行政總廚李振龍師傅合作，以清酒配廣東海鮮，的確令人耳目一新。以前上班時，偶爾都會進入大館，今日重臨，勾起不少回憶，個人很喜歡 The Chinese Library 仍保留了長廊，喝著酒讓和煦的陽光照在身上，暖暖的感覺，柔柔的涼風，令人心曠神怡。SEAFOOD LOVES SAKE, 2023.Snack海膽蟹肉春卷 Spring roll with crab meat and sea urchin炸得非常香脆，色澤金黃，但毫不油膩，內裡的蟹肉鮮甜，放上甜美的海膽，入口即化，簡直是把海洋的氣息帶過來。魚香脆茄子、鮮沙薑蟶子皇 （出羽櫻純米大吟釀雪女神48%）Crispy aubergine with sakura shrimps and green string beansRazor clams with gingerpairs withDewazakura Yukimegami 48%單憑外表，難以想像係一條魚香茄子，脆漿炸得金黃，油溫控制得相當好，餡料是帶微辣的魚香茄子，外脆內軟的口感相當美妙。而沙薑蟶子皇配以出羽櫻純米大吟釀雪女神48%，帶有蜜瓜及鳳梨的果香，與蟶子的鮮味不謀而合。Mains魚子醬脆千層鴨方Crispy roast Peking duck with caviar在脆香的片皮鴨上放上咸鮮的魚子醬，令味道更添層次，卻沒有違和感。龍皇披珍珠甲 配 南部美人 純米酒 雄三Special Braised sea cucumber, celtuce and Nepal wild rock rice infused with chickenpairs with Nanbubijin Junmai Yuzo Special Miyamanishiki同樣是帶脆脆口感的是沾上炸漿的海參，內裡更是釀入蝦膠，層次分明，令味覺更加提升的莫過於加入雞膶的辣醬汁，即時令海參味道豐富起來，此刻呷一口南部美人，讓米的香味與辣汁緊扣，又是另一種體驗。豆酥蒸鱈魚 配 手取川純米酒山廢仕込Hunan-style steamed cod fillet with。 fermented beanspairs withTedorigawa Yamahal Junmai "Silver Mountain"以傳統手法釀造的手取川純米酒，帶少許馥郁的香蕉氣味，配上油份重的鱈魚，令細嫩的魚肉都帶有香氣，但豆酥加入了辣椒，未免令味道打了節扣，或者減辣後效果會更好。紫蘇醬烹大蝦 配 風之森 Alpha 1 純米酒 無濾過生原酒King prawn in perilla saucepairs with Kaze no Mori ALPHA 1 "Gateway to the Next Chapter"大蝦有點濃油赤醬的氛圍，如果配酒，我或者會選擇丹寧較重的紅酒，今次配上風之森，相信是當中乳酸的感覺能起了平衡的作用，無疑大蝦就連蝦殼都卜卜脆，佐酒一流。和牛鬆茄茸泥鳅麵Chinese noodles with minced waygu beef and tomato paste起初還以為是羅宋湯銀針粉，食落有種煙韌的嚼勁，湯底一陣辣勁，又有和牛的油香，好特別，而且我鍾意，差不多是秒殺了。Dessert迷你盆栽-流心杏仁卷Mini tofu panna cotta, almond lava roll似是盆栽的其實是奶凍，相比下，另一款流心杏仁卷就顯得出色，拎上手仍感到熱力，外層黏上杏仁片好香脆，而一咬開即流出熱燙的蛋黃流心，超正。
continue reading