60
8
2
Restaurant: Forum Restaurant
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

Level4
2016新晉的《米芝蓮》二星粵菜只得兩間,由國際廚神楊貫一先生所創辦,Since 1977年的「富臨飯店阿一鮑魚」是當中最為觸目的老字號名店。在新一年之始,當然要吃最好的,是夜 ‪#‎公子飯堂‬ 包下VIP房筵開三席,與食友們一同品嘗由一哥親自監製的經典粵菜,城中最佳的乾鮑魚汁伴波蘭鵝掌外,以乾瑤柱取上湯的釀蟹蓋也是人生必吃一次的雋品。席上親切隨和的一哥逐一跟大家握手、合照,聽站在粵菜最高端的前輩分享處世之道,較之食物,是夜學懂更難得的道理。千金難換難忘之夜,謝謝一哥善待食友的厚道,亦謝謝食友們的支持與祝福。祝大家2016年事事順利、飲龢食德
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2016新晉的《米芝蓮》二星粵菜只得兩間,由國際廚神楊貫一先生所創辦,Since 1977年的「富臨飯店阿一鮑魚」是當中最為觸目的老字號名店。

在新一年之始,當然要吃最好的,是夜 ‪#‎公子飯堂‬ 包下VIP房筵開三席,與食友們一同品嘗由一哥親自監製的經典粵菜,城中最佳的乾鮑魚汁伴波蘭鵝掌外,以乾瑤柱取上湯的釀蟹蓋也是人生必吃一次的雋品。
席上親切隨和的一哥逐一跟大家握手、合照,聽站在粵菜最高端的前輩分享處世之道,較之食物,是夜學懂更難得的道理。

千金難換難忘之夜,謝謝一哥善待食友的厚道,亦謝謝食友們的支持與祝福。
祝大家2016年事事順利、飲龢食德
蟹蓋
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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
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$1200
Recommended Dishes
蟹蓋