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| Restaurant: | The Chinese Library |
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| 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
Video
8-min walk from Exit C, Hong Kong MTR Station
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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.
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Opening Hours
Today
12:00 - 14:30
18:00 - 00:00
Mon - Fri
12:00 - 14:30
18:00 - 00:00
Sat - Sun
11:00 - 15:30
18:00 - 00:00
Public Holiday
11:00 - 15:30
18:00 - 00:00
Above information is for reference only. Please check details with the restaurant.
About
About Reward Scheme
大館內的圖書館中菜瑰寶-The Chinese Library最新八道菜嚐味菜單「Behind The Kitchen Door」全新登場.由入行20年嘅主廚李振龍師傅領軍為大家帶黎8重驚喜!將各式傳統中菜加入現代新元素打造一系列創新菜式.Behind the Kitchen Door清潤採用本地蕃茄及樹蕃茄 再配上陳皮粉入口清新 酸酸甜甜相當開胃凍滷刺參•薄燒溏心貝因刺參會受熱而收縮 為保持刺參原狀用上凍滷方式 令滷水汁淺入深出滲入刺參內質感爽彈 滷水味道濃而不濁薄燒溏心貝用上帶子刺身級 以鐵板燒做法將水份鎖入帶子中配上中式街頭串燒路邊燒烤汁 更惹味25年陳皮螺頭鴨清湯平時燉湯都會一層油係湯面上但呢壼燉湯竟然不帶油份! 清湯充滿鴨肉香氣。螺頭甜味最後加上擁25年年期嘅新會陳皮油 將陳皮精華鎖住 再經湯熱力令油香揮發 入口充滿陳皮甘味醬皇一腿•鮮雞油菌鴿鬆盞靈感取自北京烤鴨嘅一鴨二食鴿腿外皮烤得香脆 內裏肉質嫩香配上充滿豐腴油香又鬆脆嘅鴿鬆盞係先最愛菜式之一!!!乳香汁香酥黃花魚以越南米紙包裹住黃花魚 香脆又帶米香黃花魚鮮嫩而且魚味濃郁配上腐乳汁 為黃花魚作提鮮紅蝦湯小雲吞用上紅蝦作雲吞餡及湯汁帶出雙重紅蝦鮮味纏綿花膠釀飯另一道我最愛菜式之一!!! 花膠煎得金黃 入口外脆內充滿膠原感內裏釀入濃香羊肚菌飯 再配搭鮑汁更香濃薑茶蛋花凍其麵•開心果酥第一次食其麵 質感滑溜好似河粉咁 配搭冷薑汁 薑味濃得黎又唔會過嗆辣開心果酥好鬆化!充滿粒粒香心果碎Cocktail - Jade & Deep Night如果好似我咁偏好味道較strong我建議Deep night 以咖啡infused rum及威士忌做base帶住啖啖咖啡香好fruity就可以選擇Jade 味道較refreshing
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上年生日飯系呢度慶祝🎂 無論食物定服務，都好好好鐘意。環境好靚好Grand，呢度既燈光影相系勁靚！！！今年拍拖周年就同老公黎試下佢Unlimited Dim Sum Brunch 🫖 $488 一個人5款食物頭盤，14款仼食點心，仲有3款共享主菜同甜品拼盤🍮星期日13:30-14:30時段仲會有魔術師枱邊表演互動，見到啲小朋友俾佢氹得好開心🧙🏻♂️💫 仼食頭盤青芥醬蹄凍｜醬蘿蔔｜韭菜拌鮮竹椒麻素手撕雞｜泰式白玉木耳每款都好有特色，唔係一般酒樓供應嘅前菜。個人最鍾意泰式白玉木耳，味道酸辣醒胃，口感爽脆清涼，真系會忍唔住一啖接一啖。青芥醬蹄凍入口好QQ好似啫喱咁好得意幾滑溜。💫 仼食點心水晶蝦餃 🏅 皮薄蝦鮮彈牙胡椒雞湯小籠包 🏅必食！！胡椒雞湯味好突岀夠熱XO醬炒腸粉 👍🏻 鑊氣十足，好惹味但唔會好油膩蜜汁叉燒包 👌🏼黑蒜燒賣 🏅 肉質好紮實幾特別蜜汁叉燒腸 🏅 皮夠薄又滑早就松露山竹腐皮卷 👍🏻💫 共享主菜時令蔬菜 👍🏻 岀街最怕啲好油好咸既菜 呢度完全唔會！！食落完全無負擔雞米花雪燕𡙡 👍🏻 滿滿滑溜雪燕 啖啖料勁足料飽肚古城煙肉炒飯 👍🏻 勁鐘意米通脆卜卜既口感，加上個炒飯做到粒粒分別好香口💫 甜品拼盤茉莉花茶凍 👍🏻淡淡既苿莉花香 好清新解濟流心紫薯球 🏅 意外地好食有驚喜😍 外層脆卜卜咬開就系奶黃餡椰奶藍冰粉 👍🏻 賣相好靚好IGABLE 好清涼
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藏身中環大館的the chinese library點心放題，完美融合殖民建築的歷史感與現代設計。高挑天花，吊燈燈飾，落地窗引入自然光，營造出低調雅緻的氛圍。週日Brunch時段（13:30-14:30）最驚喜是魔術師桌邊互動表演，近距離的小把戲讓大人小孩都驚呼連連，替傳統飲茶添了玩味。 任食頭盤｜清爽開場- 椒麻素手撕雞：豆製品仿雞肉竟有絲絲口感，麻香點到即止，開胃不膩。 - 泰式白玉木耳：酸辣汁醃得透亮，脆度滿分，夏日感十足。 - 青芥醬蹄凍：驚喜之作！芥末嗆勁平衡了膠質濃郁，像中式「肉味冰淇淋」。 點心車輪戰｜手工有誠意 🔸 必點三甲- 胡椒雞湯小籠包：湯汁澎湃，胡椒辛香畫龍點睛，小心燙口！ - 松露山珍腐皮卷：腐皮酥脆，松露香氣高調，內餡菌菇多汁。 - 翡翠蘿蔔鮮蝦餃：透薄蘿蔔片外皮裹著蝦仁，賣相特別，口感層次分明。 🔸 創意加分- 黑蒜燒賣：豚肉餡混入黑蒜醬，甘甜微妙，顛覆傳統。 - 木魚花蘿蔔糕：日式元素亂入，木魚花舞動著增添鹹香，炸漿厚度剛好，外脆內綿。 分享主菜｜飽足感擔當 - 雞米花雪燕羹：中西合璧有趣，雪燕滑溜，雞米花滿滿口感，湯羹濃稠度剛好。 - 古城煙肉炒飯：鑊氣足！煙肉碎與蛋香交融，米粒分明，默默吃了兩碗。 甜品拼盤｜精緻收尾 - 流心紫薯球：咬開燙口奶黃餡，幸福感爆棚。 - 茉莉花茶凍：淡雅花香解膩，質地如絲綢般滑順。 - 椰奶藍冰粉：蝶豆花天然顏色視覺吸睛，椰奶甜度克制。 整體體驗$488/位的價位在中環地段屬合理，點心現點現蒸，無預製感。魔術表演更是週日隱藏亮點。若硬要挑剔，部分創意點心（如XO醬炒腸粉）醬料稍重，但傳統款水準穩陣。適合想悠閒嘆茶又愛新鮮感的食客，帶長輩或朋友聚會兩相宜。
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由現在起至10月16號 位於大館遺址內的這家中菜廳限時提供八道菜 ‘Behind the Kitchen Door’ 品嘗菜單✨用上傳統烹飪珍品食材 陳皮 海參 陳鴨 腐乳 花膠等等除了招牌纏綿花膠釀飯 還有不少創新菜式🤩例如帶辣香的凍鹵刺參同刺身級數的薄燒溏心貝螺頭燉鴨清湯特地配上25年陳皮提煉的陳皮油😚陳皮味香濃 喝起來滋補又清熱去濕排毒餐單中小編最愛是醬皇一腿•鮮雞油菌鴿松盞師傅說’一腿’ 就系第一的意思😂 果然沒有令人失望新鮮乳鴿脾外皮烤得香脆入味 鴿肉嫩滑多汁🥰另外香酥黃花魚配的乳香汁亦頗出色以腐乳加入酒釀 忌廉 青瓜花香油 朋友們都十分滿意_🔖 Behind the Kitchen Door Tasting Menu 🔸清潤Chilled tomato and tamarillo with tangerine peel🔸凍鹵刺參•薄燒溏心貝Chilled sea cucumber with chili and pan-seared scallop🔸25年陳皮螺頭鴨清湯🌟Double-boiled duck and conch soup with 25-year aged tangerine peel🔸醬皇一腿•鮮雞油菌鴿松盞🌟Roasted pigeon leg with soy sauceWok-seared pigeon breast with wild mushroom and crispy rice crackers🔸乳香汁香酥黃花魚🌟Pan-seared yellow croaker with fermented bean curd sauce🔸紅蝦湯小雲吞Red prawn broth with petite wontons🔸纏綿花膠釀飯🌟Pan-seared fish maw with sea cucumber and mushroom rice 🔸姜茶蛋花凍其面•開心果酥Ginger tea with egg drop noodles Pistachio puff
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逢星期六日及公眾假期11:00-15:30可以試下無限量點心放題😌有任食既頭盤，點心，仲有主菜，甜品😍靚靚環境，服務好好🥰🥰成餐成完大滿足🤤🤤✨頭盤好有特色🤩似上海菜椒麻素手撕雞，韭菜拌鮮竹醬蘿蔔，青芥醬蹄凍，泰式白玉木耳好開胃🤤有吾同既味道層次👅✨點心款式好多，精緻又高質同出面酒樓吾同，食物更高質💓💓-水晶蝦餃🍤-胡椒雞湯小籠包😍（爆湯）-松茸冬菇包🍄🟫-XO醬炒腸粉 （惹味(⁎⁍̴̛ᴗ⁍̴̛⁎)）-黑蒜燒賣🤩-黑松露素菜粿-蜜汁叉燒腸 （皮超滑🤯）-木魚花蘿蔔糕 （有驚喜‼️）✨共享主菜：- 時令時蔬- 雞米花雪燕羹- 古城煙肉炒飯（超香口！）✨甜品拼盤（大愛💓💓）-茉莉花茶凍-流心紫薯球 （好似流心麻糬波波～）-椰奶藍冰粉
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