157
11
3
Restaurant: The Chinese Banks' Association Ltd
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
今晚掹朋友車邊來到中環 吃晚飯。 唔係中環人都知道這裡以會員制, 如果想來這裡飲茶或晚飯的朋友,必要同行者其中一位是Banker  。朋友老公是 的會員, 一早為我們訂了星期六枱。 聽說星期一至五晚飯時間都幾爆, 所以星期六來食飯會比較舒服。朋友一早已為我們打點了當晚的餸菜,我們只雖然等食。別以為來這些以會員制的餐廳食飯氣氛會十分拘緊,但原來剛剛相反,餸菜上枱前店員主動過來為聊天,又與同行朋友的BB 玩,令晚飯氣氛更融洽。首先上枱 鷓鴣肉含有豐富的營養,功能健脾、固肺、化痰、斂汗、補而不燥,特別適合虛 火盛、虛不受補人士。而燕窩則有養顏、滋陰功效, 所以就算夏天喝也不會令人上火。 稠度恰到好處,以細滑豆腐入饌,材料精細; 口感滑而味道清甜,以金華火腿吊出肉香,個人推介此老少咸宜湯羹。  大蝦球圓轆轆又大又爽口, 入口辣辣, 蛋黃夠香又濃郁,相當惹味。  龍躉肉經過油泡後再加香蔥、蔥頭和薑炒香,雖然係好簡單,但大廚將龍躉肉炒得相當有鑊氣,味道不俗。 一位用東坡肉體積細細,岩晒我呢啲為食又怕膽固醇的貪食鬼。看其色已經可以肯定,東坡肉炆得相當透徹,一口將一小片皮和肉一同放入口中,入口不算
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今晚掹朋友車邊來到中環 [香港華商銀行公會] 吃晚飯。 
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唔係中環人都知道這裡以會員制, 如果想來這裡飲茶或晚飯的朋友,必要同行者其中一位是


Banker  。朋友老公是 [香港華商銀行公會] 的會員, 一早為我們訂了星期六枱。 


聽說星期一至五晚飯時間都幾爆, 所以星期六來食飯會比較舒服。


朋友一早已為我們打點了當晚的餸菜,我們只雖然等食。


別以為來這些以會員制的餐廳食飯氣氛會十分拘緊,但原來剛剛相反,

餸菜上枱前店員主動過來為聊天,又與同行朋友的BB 玩,令晚飯氣氛更融洽。

首先上枱 [燕窩 鷓鴣 豆腐羹]
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鷓鴣肉含有豐富的營養,功能健脾、固肺、化痰、斂汗、補而不燥,特別適合虛 火盛、虛不受補人士。

而燕窩則有養顏、滋陰功效, 所以就算夏天喝也不會令人上火。 

稠度恰到好處,以細滑豆腐入饌,材料精細; 口感滑而味道清甜,以金華火腿吊出肉香,個人推介此老少咸宜湯羹。 

[珍珠金沙大蝦球]
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大蝦球圓轆轆又大又爽口, 入口辣辣, 蛋黃夠香又濃郁,相當惹味。 

[蔥燒龍躉鮮斑球]
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 龍躉肉經過油泡後再加香蔥、蔥頭和薑炒香,雖然係好簡單,但大廚將龍躉肉炒得相當有鑊氣,味道不俗。

[會所東坡肉配椰汁饅頭] 
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一位用東坡肉體積細細,岩晒我呢啲為食又怕膽固醇的貪食鬼。

看其色已經可以肯定,東坡肉炆得相當透徹,一口將一小片皮和肉一同放入口中,入口不算油膩,皮滑但肉略帶點粗, 濃香味重,

偶爾嚐一口也不為過。以椰汁饅頭 索埋醬汁食, 一滴汁都唔好浪費。

惹味蒜香金皮雞              
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別以為牠只是一道普通的燒雞, 原來工序十分煩複 ,先以自家醬汁醃上數小時後,  加海鹽調味焗至半熟後,而多餘的水份亦會被逼出,

 然後再用慢火燒至全熟.,灑上炸香細蒜粒即可以上碟。 

 雞皮薄而香脆,  雞也鮮嫩肉味濃,  雞肉富彈性,做得相當唔錯。 

蝦醬唐生菜
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吃得肉多也要點吃多點綠色蔬菜補充纖維質,唐生菜翠綠, 蝦醬味可以再濃一些就更好。

豉椒牛肉煎米粉 
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略似潮式[煎兩面黃], 此其實是乾煎米粉,是把煮過的米粉放進鍋內乾煎,以中小火慢慢將麵的兩面表層煎至金黃色。然後再淋上熱氣騰騰的豉椒

牛肉燴料。餡汁慢慢穿過了麵餅的縫隙,滲透到米粉裏,口感酥脆,還帶著軟香,麵條與材料和醬汁拌勻,味道又香又可口,相當值得一試。

芋茸焗布甸
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朋友話此甜品賣相一般, 所以大家也不太存寄望, 但原來吉士和牛油味相當突出,

碗底有滿滿的芋茸錎,口感又香又滑,甜度也恰好, 其實中式甜品從來不比西式甜品遜色。 

生磨杏汁雪山包
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一打開微微流心, 稠密的杏汁味突出,雪山皮入口酥香, 口感相當融和。

茶介 $15/位
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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
Date of Visit
2017-09-02
Dining Method
Dine In
Spending Per Head
$450 (Dinner)