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Wanchai is my love and roots where my journey for food in Hong Kong began.I have had countless meals in this area but lacked Chinese restaurants I could recommend.Fooklore is definitely recommendable, this is the place to take tourists or clients because of the reliable service and quality of the food (at the time of this meal).The restaurant is located at Empire Hotel on the corner of Lockhart Road so it is near Admiralty as well. Judging by the menu, it was the usual suspects like dimsum but when the food arrives you get a surprise by the presentation and taste. This is what we had , , , , , , , , .(Quoted from the English Menu)++++:The steamed dumplings were flawless and crystal clear, they were loaded with diced wild mushrooms infused with a black truffle taste. ++++:Basically beef shaomai and I liked the way they were garnished with a slice of okra which makes it look healthy and appetizing.The beef had a nice flavour with a soft but firm texture. ++++:These are rice rolls that are served everywhere but considerably different as there was delicious aged peel in it and the soy sauce they used excelled it to a different level as it was good quality soy sauce with a lovely sweetness.The riceroll wrap was silky and smooth yet held together without breaking. ++++: When the lid was taken off, there was a fragrant smell of wine, each bun was uniformly panfried. It was filled with delicious pieces of chicken in light Teriyaki sauce so you could still taste the buns and chicken.++++:The rice paper net showed how incredible their skills were.You can see the way they drizzled the liquid rice mixture in a spirograph pattern quick enough before it got crispy. As well as the appearance, the dumplings were tasty with juicy pork filling.++++:This was another one of my favourites because the pancake was thin and crispy yet there wasn't a drop of oil lingering on the plate or any excess oil on the pancake.It was crispy with a lovely scallion aroma. ++++The poached chicken was lean and tender with a good amount of spiciness.Despite the spiciness, you could still taste the freshness of the chicken which was really appreciated. Fooklore uses the finest ingredients for all dishes including fresh chicken for this dish. ++++:Another dish that must be ordered because it was wonderful. Again, the dish is more stunning when it is served because you will find an abundance of shrimp roe in it and the vermicelli they have used is almost like silk. There were bits of crab and fragrant egg in it that it reminded of 凤凰炒长远 which I do not know the English dish name but glass vermicelli is used instead.++++Finished with the as it was someones birthday.They were super cute and size matters as less is more as it looks more appetizing! ++++Overall, I was more and than impressed with the freshness of the ingredients and the taste of the food so I will definitely be coming back.
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中午时间，一大班同事朋友去饮茶，是不少人的午饭选择。 第一次来「享福」吃点心，四人午餐。吃后感是在食物选择上甚多元化，点心精致，食材用料也相当不俗。 先上「黑松露野菌饺」$55 近年稍高档路线的粤菜餐馆都多了用黑松露入馔，因为它的香气确能和中菜巧妙融合。 此饺皮薄，刚好一口一粒，松露香在口腔绕回，漂亮。 「干蒸牛肉卖」$55，面头放上一块秋葵，肉质松软，配喼汁吃尤佳： 「陈皮手刴牛肉肠」$65，肠粉皮是用干米磨成米浆蒸成，幼滑，晶莹剔透，记得趁热吃： 「锅烧生煎包」$55 用锅仔上，下面放了大葱，摆盘精致。 吃之前侍应会洒下米酒，提升香气；里面猪肉馅是滑而多汁，吃得出用料甚靓，而大葱索尽酒香也不可错过。 「金网锅贴饺」$65，用面粉做成网状，造型亮眼，锅贴也煎得脆底： 「带子金钩薄罉」$88，现在甚少餐厅会做： 传统制法是用面浆加葱粒、芫茜、虾米煎至脆身，这个加上切条带子，透出丝丝贵气；且能做到㶶边，脆而不干，香而不油，这个有惊喜！ 「麻辣口水鸡」$220。大厨用的是新鲜鸡，鸡肉滑且味浓，汁微麻，香辣到位，整体调味配合得不错： 饮茶怎能少了炒粉面饭？「蟹肉炒米粉」 用的是新竹米粉，虾籽份量甚多，粘在每一条米粉上： 吃时加些辣椒酱，令味道更立体化，是一个无得输的组合： 「享福」点心水准高，环境光猛舒服，服务也佳。食完靓点心，就如店名一样，享受著那幸福满泻的感觉。
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洁癖人又去食嘢，带埋阿仔岀街食就自然会想揾一间干净又好坐的餐厅。返完playgroup必经此处，加上避雨，又想食中餐，所以就入来帮衬了⋯⋯食物正常，阿仔食得满意。服务好，食唔晒还主动替我包走。价钱略嫌高岀一点，但岀自福临门就明白原因。还会再来吃，因为坐得开心，食得安心。黑松露海鲜炒饭，足料，份量足，炒得干身又够香。最后食唔晒包走了。萝卜糕煎得很脆，阿仔超级钟意。叉烧肠的甜豉油比较咸，扣了点分数，但肠粉很滑。西瓜汁我冇饮，不过阿仔饮晒。铁观音，很香有茶味，但完全饮唔到茶叶，餐厅应该用了茶袋隔渣，很细心👍🏼考虑下星期放学会再来。
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