影片
港铁铜锣湾站 C 出口, 步行约3分钟
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电话号码
23355328
98889153
开饭介绍
由经验丰富的大厨主理，严选新鲜食材炮制色香味俱全的传统粤菜及点心；其装潢糅合中式及现代元素，简约雅致，是聚餐、招待商务客户之选。
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营业时间
今日营业
11:30 - 15:00
18:00 - 23:00
星期一至日
11:30 - 15:00
18:00 - 23:00
以上资料只供参考，请与餐厅确认详情
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网上订座服务暂停
今日黎到位于铜锣湾嘅哩间中菜馆。店舖装潢简约舒适，有唔少圆桌及方桌位置，第二层仲提供包厢位置。餐牌～🔸足料老火例汤餐厅会因应时令食材提供不同既例汤，而今日既系西洋菜猪展汤，入口清甜，够晒火候，用料十足，重点系不加入任何味精，好饮又放心～🔸富贵鲍鱼酥采用新鲜鲍鱼，手工制作而成，外层酥皮香酥松脆，内里既鲍鱼弹牙，混合酱汁相当好食。🔸菠萝咕噜肉咕噜肉估唔到有惊喜❗️餐厅选用新鲜猪颈肉，每件切至差不多大小，确保火候一致，入口肉质新鲜有弹性，而调味刚好，配合三色椒及菠萝，绝对系好食推介👍🏻🔸鹰鲙鹰鲙系最近既时令鱼类，今次厨师选用鹰䲝最肥美既腩位进行慢煎，令鱼皮焦脆，鱼肉鲜美嫩滑，再配搭厨师自家制酱汁及沙律酱，一次可以试晒中西两种食法。🔸鲜蟹肉炒北海道鲜奶采用北海道3.6牛乳，奶味更为香醇，配合鲜蟹肉及蛋白一齐慢炒，入口滑嫩清甜，再加上香炸瑶柱丝，能够增添口感。🔸竹笙扒豆腐选用传统豆腐，豆味更为香浓，而且入口质感细滑，加上多条厚肥竹笙，口感丰富，而且豆腐及竹笙都渗透上汤，味道浓郁。🔸蛋白杏仁茶绝对系心机之作，厨师每日人手去杏仁衣，现磨后，细火慢煮制成。入口细滑，充满杏仁香气，重点系甜度适中，好啱香港人口味。🔸绿豆糕喺北京嘅有名甜点，绿豆糕味道清甜，质感细滑，带有豆沙，亦系甜度适中。
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铜锣湾|厚德饭店 ▪️▪️▪️ ▪️▪️▪️ ▪️▪️▪️
餐厅 : 厚德饭店 @hellohautak
地址 : 铜锣湾骆克道454-456号地舖▪️▪️▪️ ▪️▪️▪️ ▪️▪️▪️
今天想吃中菜，就来到铜锣湾这家饭店试试，位于铜锣湾的厚德饭店主打高级粤菜，装修简洁明亮，坐位之间宽敞舒适，很适合一家人或是朋友聚会过来💫
打开菜单，餐点选择也不少，怀旧粤菜手工菜应有尽有，我们随意选了几样，午市及晚市均有套餐及单点，任君选择💫💢川味花胶开席前先来个冷盘，以川辣酱汁配搭花胶，底部垫有凉拌凉瓜，独特的川味调料，入口微辣开胃，具有鲜香，花胶本身富含胶原蛋白，口感滑嫩，凉瓜爽脆多汁，微微甘苦，但配上川辣很可以💫💢杏汁菜胆白肺汤来到这，必点靓汤就是她们的杏汁菜胆猪肺汤，用上白猪肺、菜胆、南杏等熬制，绝对是鲜香滋润汤水，杏香满满，猪肺软腍，叫人非常满足💫💢鲜蟹肉炒北海道鲜奶用上北海道鲜奶，奶味香浓，配上鲜拆蟹肉，多肉发炒鲜奶口感嫩滑，吃上一口，能感受到海洋的鲜美与奶香的细腻，令人难以忘怀💫💢鲜大连鲍角炆鸡用上鲜大连鲍角，肉质细嫩弹牙鲜而不腻，配上新鲜鸡，鸡味特别浓，炆煮过程中，鸡肉和鲍鱼吸收了调味料的味道，蒜、姜和葱等，让人食欲大开💫💢瑶柱蛋白炒饭用上上等金凤米，先蒸后炒，饭粒干爽不油腻，入口烟韧软糯，配上瑶柱跟白蛋，口味恰到好处💫💢蛋白杏仁茶每天鲜磨杏仁，上枱传来阵阵杏香味，入口幼滑细腻，蛋白香滑，再加入松子，口感更丰富，为完美一餐画上句号💫
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—🍡 醒胃花甲 | 酱萝卜 | 蜜饯叉烧皇🍲 粉葛赤小豆老火汤🥟 鲍鱼酥🌽 椒盐粟米🐷 金陵脆皮乳猪•🦞 本湾青龙虾球蒸蛋白🦞 脆米龙虾头抓泡饭•🐮 清汤萝卜崩沙腩🐷 清汤萝卜蝴蝶腩•🐔 金华玉树鸡🥬 上汤浸时蔬•🥣 合桃露🥜 状元花生酥—🏆 是日MVP🏆龙虾球蒸蛋白 非常出色的高汤 配上鲜甜的龙虾肉及嫩滑的蒸蛋白再来 脆米龙虾头抓泡饭 大癫! 🤩明明已经很饱 但食完第一啖泡饭 立即光速吃光光!鲜甜美味的汤式 加上香口脆米 口感味道层次都一流!😻顺德手工名菜的金华玉树鸡 也是一绝!鲜甜的嫩滑鸡肉加上金华火腿的咸香 非常刚刚好的味道 👍大爱叉烧! 出色!鲍鱼酥也是超级好吃 酥皮很松化 味道浓郁净系为左碟叉烧同个鲍鱼酥 已经决定下次要中午时段来试试点心了!😋
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Another restaurant helmed by chef from the FLM series. My brother’s favor of the month. Dinner. Special menu for a BIG crowd, where Chef was asked to recreate various FLM signature dishes. Here’s what we had. 鱼子酱冻马友- threadfin cured and chilled to a smooth, almost sashimi-like texture, topped with a delicate spoonful of caviar. Clean, briny, and elegant, with a whisper of umami from the fish and a touch of indulgence from the roe.蜜饯叉烧皇- not your average char siu; thick-cut, marbled, and lacquered in a honeyed glaze that was sticky, smoky, and perfectly caramelized. The pork was buttery-soft with a charred edge.淮山鹧鸪粥- silky and nourishing, one of my all time favorite dishes.煎蟹肉蛋琵琶燕- combination of crab meat and egg, paired with velvety swallow's nest. Unfortunately exterior was not crispy or golden enough. 雪花鸡片- FLM signature, which is, in essence, thinly sliced conch (螺片) stir-fried with sliced chicken. To be eaten in the same mouthful with a piece of roasted Yunnan ham- a delightful interplay of flavors and texture. Difficult dish to make, as it requires precise control of cooking time and technique.上汤猪肚凤吞散翅- FLM signature, requiring a complicated process: Chef first needs to debone the chicken, then stuff the fin inside the chicken, finally wrapping the chicken inside the pig sromach. First time I deigned to try pig stomach- which was surprisingly tender and flavorful. 仙鹤神针- $400 for half a portion. (Highest CP value out of the ones I have tried to date). Broth was rich; pigeon was flavorful and bigger than the others. Bulging with fin.日式烧三头大连鲍- perfectly tender. 萝卜清汤崩沙腩- turnip was surprisingly sweet and soft, beef was fall-apart tender.油泡山斑鱼- fresh and tender; cooked with masterful timing.吉祥脆皮鸡- golden, crackling skin with juicy, flavourful meat.原只膏蟹蒸肉饼- juicy, intense with deep umami.椒盐粟米•鲜鱿•九肚鱼- ok only; maybe the frying oil wasn’t fresh enough.金沙凉瓜- too bitter for me.香芹和牛焗饭- special request from Bro cos the Yung Fu one was so good. Too much wagyu in this one, so felt a bit oily. However the 饭焦 was perfectly done.红枣千层椰汁糕家乡核桃酥In summary: grand Feast of Cantonese culinary brilliance and luxurious nostalgia that masterfully balanced flavor, tradition, and finesse.
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呢排见到几个朋友都先后去左厚德饭店食饭，听闻呢度保留左传统粤菜风味，搞到我都心思思约左另一班friend去。我地叫左几款野食1. 蜜饯叉烧皇：蜜汁香甜均衡，焦香的外皮提升了整体层次，肉质细嫩多汁。搭配白饭更加出色，口感尤为丰富。 2. 醒胃冻花甲：花甲鲜甜，冰凉清爽，充分展现原味的鲜香。酱汁的分量适宜，不过分抢味，细腻中见巧妙。 3. 杏汁菜胆白肺汤：汤底顺滑，杏仁香气浓郁，白肺处理细致，菜胆的清甜增添了平衡感。汤料饱满，适合初春品饮。 4. 吉祥脆皮鸡：外皮酥脆香醇，金黄色泽视觉诱人，内里鸡肉鲜嫩且多汁。搭配少量胡椒盐提味，风味升华。 5. 台山蚝：蚝肉肥厚多汁，海洋鲜味纯正自然。稍微烹调后口感更细腻，配合酱料亦能维持食材本味。 6. 瑶柱粉丝什菜煲：粉丝吸饱汤汁精华，瑶柱鲜香四溢，搭配软脆适中的什菜，口感层次丰富且均衡。煲的温度适宜，保持最佳状态。 7. 飘香瑶柱荷叶饭：荷叶香气与瑶柱的鲜味融入米饭，每粒米都充分吸收了香味。饭粒不粘，松软却结实，食后余香悠长。
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