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港铁中环站 K 出口, 步行约8分钟 继续阅读
电话号码
34688188
开饭介绍
The Murray Hong Kong酒店内唯一中菜厅,少有地提供户外露天位置。主打怀旧粤菜,如「蜜烧金钱鸡」,午市有即叫即蒸点心供应。 继续阅读
奖项殊荣
米芝莲一星餐厅 (2019-20)
附加资料
国福楼欢迎携同八岁或以上儿童光临惠顾 衣着要求:商务休闲. 男士请穿着包鞋,长裤,有袖上衣或外褛。
营业时间
今日营业
11:30 - 15:00
18:00 - 22:00
星期一至六
12:00 - 15:00
18:00 - 22:00
星期日
11:30 - 15:00
18:00 - 22:00
公众假期
11:30 - 15:00
18:00 - 22:00
*截单时间: 14:30(午市); 21:30 (晚市)
付款方式
Visa Master AlipayHK 支付宝 现金 美国运通 银联 JCB
座位数目
90
其他资料
网上订座
泊车
电话订座
赏订座积分
加一服务费
当面支付
有关奖赏计划
食记 (19)
等级5 2020-10-11
121 浏览
This Cantonese restaurant is located in the pavilion of The Murray Hong Kong at Admiralty. Having heard of its name a few years already, when it was still based in Wanchai, we finally came today to try it out. Awarded Michelin 1-star since 2013. It is also part of Fook Lam Moon Group. Seated at a table near the door leading to the balcony connecting to the hotel, the spot was not too ideal, with so many people coming in and out the door and creating some disturbance. Next to us is the entrance to the kitchen so there are also a lot of activities too. But apparently all other tables were occupied. The decor is contemporary with a neat, stylish and comfortable setting, designed by the an international acclaimed firm AFSO.As my wife loved the dish, I called a few days in advance trying to pre-order Deep-fried Crispy Frog Legs but the restaurant still would not accommodate. Probably worried that we would not turn up? Frankly that was a bit disappointing. On the night we ordered another cold dish featuring pig ear but that was also not available. Another bummer.Finally we settled for Bombay Duck with Crispy Garlic and Chili ($200). The fish fillet is lightly coated with some flour before putting to deep-fry, and then sprinkled with come crispy garlic and chili. The fish fillet got a light crisp on the outside but still moist and tender on the meat, a great show of the technique of the chef in controlling the temperature and cooking time of frying. A nice starter.Next we had the soup, with me going for Hot and Sour Soup ($180) while my wife had Assorted Seafood and Bean Curd Soup ($180). My soup had a lot of ingredients, with the finely shredded bamboo shoot, wood ear, shiitake, bean curd, shrimp and fish maw giving a nice bite. My issue with this soup is that there is essentially no sourness, and also only very slight spiciness. Even though the taste is not bad, on that front I would not even call it a hot and sour soup. But it seems my wife's bean curd soup is quite good. We then had the seasonal recommendation: Steamed Garoupa Fillet with Vermicelli ($240 each). A simple-looking dish, the garoupa fillet is fresh and tasty, steamed to the right degree and with the good quality soy sauce and a bit of spring onion it was very nice. The vermicelli had absorbed the flavors and were also delicious. Next we had another of the chef's recommendation: Baked Stuffed Crab Shell ($240 each). Trimmed to a nice oval shape, the crab shell was stuffed with plenty of crab meat and onion, then covered with a layer of bread crumbs before baking to golden brown. Added with some Worcestershire sauce, the sourness and unique flavors of the sauce helps to bring out the delicate of the crab meat to another level. Even though the fillings looked simple, among the many similar ones I have tried in different restaurants, this is one of the best in terms of taste. Though the size is a bit small for me, and the restaurant can think of adding some mashed potato or having a holder to keep the crab shell in place and not moving around when we scoop in. Decided to order something less common, Sauteed Jinhua Ham and Fillet of Pigeon ($360) fits our purpose. The pigeon fillet is very tender, sauteed together with ginger, spring onion and carrot, seasoned very well. The ham is steamed and then sliced, before wrapping with a thin pastry to bake, and then cut into slices. I found this even better than the pigeon, with the texture of the ham not chewy or tough at all, and the overall presentation also very attractive. The ham is not overly salty and a good complement with the pigeon as well. Very nice indeed.Still got some room, we had a Stewed Rice Vermicelli with Shredded Duck and Pickled Mustard Green ($260). I like this dish a lot, first because of the 'wok hei', with the vermicelli steaming and all the ingredients just cooked and without a touch of over-cooking. The pickled mustard green has been properly processed so it is not too salty but giving a nice fragrance, with the shredded duck also tasty. A very satisfying conclusion, and I give this dish a high mark. For dessert my wife had Sweetened Red Bean Soup with Lotus Seed and Aged Mandarin Peel ($75) while I opted for Chilled Fresh Milk and Coconut Pudding ($75). These are decent and I would say the pudding is a touch too sweet for me, but overall a nice finish to the whole meal.Service is generally quite good, with the staff friendly and attentive. The manager did come to check with us on how we like the food a few times as well. The bill on the night was $2618 which was expensive considering the type of food we had. It was unfortunately not good value for money in my opinion.More so, I do have a few comments which the restaurant should address. First, it took a long while between dishes. Each dish is served one after the after (which is fine!) but it was just too slow in-between. As we were seated near the kitchen I could see the problem was that the chef was focusing on preparing for the guests in the VIP room, seeing that they came to the room later than us, and the number of dishes served against what we had, the priority was obviously on that group. Another big problem was that this group of diners had been drinking heavily and going in and out of their room, going outdoor to smoke or to pick up someone or to toilet or whatever, without wearing mask. It was such a nuisance to every other diners in the restaurant as I observed everyone was turning a dark look at them, but this group of non-Cantonese speaking customers just keep doing what they want.I can understand that it is tough for the restaurant to address such customers, but the reality is that it really ruins a good dining experience for others. For the rest who pay the same premium price coming here to enjoy a good meal like us, this sort of things will turn us away and not consider returning again. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2020-09-02
959 浏览
连续数年摘得美芝莲餐厅的殊荣,可想可知国福楼的实力保证。虽然没有吃过以前在湾仔的旧店,但新开在酒店的国福楼仍然主打怀旧粤菜,服务细心周到,环境也高贵清优雅,推荐一试😝👉 花雕蛋白蒸蟹钳据说是把蛋白混合上汤、花雕拌匀一齐蒸,肥美的蟹肉要熟,也要鲜甜美味,同时更要保持蛋白幼滑,非常考功夫💯极力推荐这道菜👍👉 茉莉花燻鸡除了有烤香或烟燻的鸡味,更有淡淡的茶香味,是我食过最特别的燻鸡😍👉 黑椒洋葱炒牛柳牛柳香嫩、洋葱爽脆、黑椒味浓香口,非常惹味,最适合拌饭一齐食🍚🥢 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2019-02-21
13234 浏览
国福楼之前吃过两次,这次过年和家人一起来,第一次照相,顺便记录一下。叉烧酥,叉烧非常juicy,咬一口居然还有汤汁滴下也是难得。爽滑牛肉肠粉,这道确实不太一样,分量看似不大的肠粉,粉和馅料包裹的很紧实。肠粉的部分比之前吃过的都要薄,牛肉馅也非常的紧致有质感,鲜虾蒸粉果,之前粉果多吃素的,鲜虾的味道也不错。豉汁蒸凤爪,中规中矩软软糯糯豉汁蒸排骨,味道普通,排骨几乎都是肥肉,非常油腻诸侯金钱肚,中规中矩蟹子烧卖,这道普通,烧卖一点都不juicy,口感死板鸡粒芋头酥,这道不错酿蟹盖,因为龙景轩的酿蟹盖太好吃的,其它再吃都觉得普通,味道单一,最後全靠醋提味,鲜有限,反而有点腻。甜点点了三份,芋泥炖蛋,芋头紫米露、杏仁茶,其中芋头紫米露获得了大家的一致好评。国福楼的服务非常不错,茶水稍微有点温就立马拿上一壶新茶,服务员每次都会热情的给食客讲解推荐。点心菜品偏传统,味道中规中矩,特别惊艳的不多。排盘也是中规中矩、看着不精致。其实单论环境味道,还是不错的,但是我觉得性价比没有我最爱的另一家高,所以在香港我的首选吃点心的餐厅不是这里。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
We were staying at the Murray hotel and walked over to enquire about lunch. Got some very negative vibes from their front desk and was told that the restaurant did not allow children under 8 to dine! Having dined out extensively in HK in my 6 years here, this was the first time i have encountered such a rule, especially at lunch time. I get the message, you are a very "exclusive" restaurant. But honestly you are not and although you may have upgraded your location from your previous dingy Wanchai basement, your staff attitude is very much of Lockhart Road levels. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2018-11-19
6942 浏览
Guo Fu Lou is a famous Michelin starred restaurant as reported on Forbes and other International media.It used to be at the Empire hotel but recently relocated to the iconic Murray Building which is easily accessible behind CKC Center.Went there for dinner as parents were back, the restaurant was modern and clean.Everyone is really nice at the restaurant and the decor was modern and clean.I really liked the Restaurant Manager because he has been with Guo Fu Luo for years and seen it move and transform into fame.The menu was classic and had roast pork and roast pigeon which is something parents wanted to try.Started with the Roast Pork which was succulent and glistening with maltose glaze, it was crispy on the edges and nice and tender in the middle with a lovely roasted taste.Next was the Sauteed mushrooms with premium soya sauce, it was a great pairing of earthy umami mushrooms and the finest soya sauce which when stir fried together brings out the best of both.The Steamed Crab claw with egg white and Huaodiao Wine was my personal favourite.It is amazing how silky it was and on top of it was Huadiao, every spoonful of steamed egg white was divine with huaodiao wine.I liked the way it was strong so be warned the wine is strong!!For carbs had Fried rice with crabmeat, conpoy and egg white, you every grain of rice was distinct with an aromatic wok fried taste complemented by the pieces of conpoy and crabmeat in every mouthful.Finished with the Baby Pigeon last as it is easier to eat with your hands.The skin was crispy and thin while the Pigeon meat is delicate.For dessert, we had a variety of Chinese sweet soup as parents are traditional but I personally liked the petit fours because one of them tasted like a Chinese choux filled with custard.Definitely enjoyed eating fine Chinese food and the service was brilliant.Will be back for dimsum.  继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)