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2020-11-27 1351 浏览
尽量造访及回访各米其林餐厅,也尝试准米其林及冲击米其林的餐厅,以米其林给人的感受去品嚐。星级:1星(2020)。订位:电话,对应有礼。下单:菜式介绍清晰。上菜:重复菜式名字。用餐环境:良好。洗手间:好。此店外边有露天茶坐,放有艺术摆设,当天气放晴,来杯咖啡茶,甚是写意,皮蛋酸姜一流,蛋黄超流心,蛋白晶凝通透呈雪花;酸姜腌制味道不会过重,口感清新。九肚鱼,够鲜味,但炸粉太厚。牛肉肠,未有特别出众。牛肉饺,有点特色,可是味道搭配未必令人新鲜,有可能联想到合味道杯面咖喱味。蒸排骨,骨少肉多,惟鼓汁太细致,不够入味。2人光顾,点餐如下:皮蛋酸姜(小碟)生磨杏仁茶避风塘九肚鱼(小碟)豉汁蒸排骨咖喱牛肉饺爽滑牛肉肠薏米水茶、芥、清水 x2酸菜小食加一後,合共HK$897。
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尽量造访及回访各米其林餐厅,也尝试准米其林及冲击米其林的餐厅,以米其林给人的感受去品嚐。
星级:1星(2020)。
订位:电话,对应有礼。
下单:菜式介绍清晰。
上菜:重复菜式名字。
用餐环境:良好。
洗手间:好。
此店外边有露天茶坐,放有艺术摆设,当天气放晴,来杯咖啡茶,甚是写意,
皮蛋酸姜一流,蛋黄超流心,蛋白晶凝通透呈雪花;酸姜腌制味道不会过重,口感清新。
九肚鱼,够鲜味,但炸粉太厚。
牛肉肠,未有特别出众。
牛肉饺,有点特色,可是味道搭配未必令人新鲜,有可能联想到合味道杯面咖喱味。
蒸排骨,骨少肉多,惟鼓汁太细致,不够入味。
2人光顾,点餐如下:
皮蛋酸姜(小碟)
生磨杏仁茶
避风塘九肚鱼(小碟)
豉汁蒸排骨
咖喱牛肉饺
爽滑牛肉肠
薏米水
茶、芥、清水 x2
酸菜小食
加一後,合共HK$897。
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2020-10-23 943 浏览
想试吓去酒店所以拣咗呢一间中餐廰。说实话食物非常普通,唔值呢个价钱。地方系坐得好舒服,D侍应绝对系普通酒楼嘅侍应,唔系五星酒店的,打断了我同朋友讲嘢问我饮唔饮汤。呢间中餐廰唔俾八岁以下小朋友去,但系vip 房入面好嘈,侍应忙於招呼佢哋不停在我哋枱前面行嚟行去,其实一D都唔安静。
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想试吓去酒店所以拣咗呢一间中餐廰。

说实话食物非常普通,唔值呢个价钱。

地方系坐得好舒服,D侍应绝对系普通酒楼侍应,唔系五星酒店的,打断了我同朋友讲嘢问我饮唔饮汤。

呢间中餐廰唔俾八岁以下小朋友去,但系vip 房入面好嘈,侍应忙於招呼佢哋不停在我哋枱前面行嚟行去,其实一D都唔安静。
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$600
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2020-10-11 2146 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 t
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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. 

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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.

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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.

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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. 

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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. 

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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. 

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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.

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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. 

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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.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2020-09-02 1753 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🍚🥢
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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
花雕蛋白蒸蟹钳
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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
茉莉花燻鸡
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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
黑椒洋葱炒牛柳
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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🍚🥢
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2019-02-21 13816 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。
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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。

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叉烧酥,叉烧非常juicy,咬一口居然还有汤汁滴下也是难得。

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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,

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鲜虾蒸粉果,之前粉果多吃素的,鲜虾的味道也不错。

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豉汁蒸凤爪,中规中矩软软糯糯

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豉汁蒸排骨,味道普通,排骨几乎都是肥肉,非常油腻

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诸侯金钱肚,中规中矩

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蟹子烧卖,这道普通,烧卖一点都不juicy,口感死板

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鸡粒芋头酥,这道不错

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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。

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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。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2019-02-06 6904 浏览
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 Wanch
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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.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2018-11-19 7067 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 tra
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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.

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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.

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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.

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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!!

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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.

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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.

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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.

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Definitely enjoyed eating fine Chinese food and the service was brilliant.
Will be back for dimsum.

 
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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其实之前去过国福楼(仲系湾仔嘅时候),当时食个午餐同埋晚饭,印象是不错的。几个月前知道他已经搬了去The Murray,今天便去试一试。XO酱海蜇头 椒盐田鸡腿 ($1xx for 4 legs)清汤牛坑腩 ($5xx?)蟹粉豆苗 ($520?)雪菜火鸭丝炆米其实每味都不算难吃,但是这个价钱, 我不明白为什麽所有食物只有色,但是冇香味,及冇味 例如清汤牛坑腩,芹菜冇香味,牛腩唔香(尖沙咀潮牛荘仲好食),汤底ok la ... 但系冇肉嘅香味...至於蟹粉豆苗,我真系唔系好知自己食咗啲乜...又系冇味㗎...成晚我觉得最好味算系椒盐田鸡腿....如果你想食环境,不妨可以去;但系我谂我唔会再去。有点儿失望...不知道是不是厨子已经走了.......至於服务是不错的...不过,不明白为何我枱底下有一个大胶袋🤨🤨🤨整体服务是殷勤的
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其实之前去过国福楼(仲系湾仔嘅时候),当时食个午餐同埋晚饭,印象是不错的。几个月前知道他已经搬了去The Murray,今天便去试一试。

XO酱海蜇头
椒盐田鸡腿 ($1xx for 4 legs)
清汤牛坑腩 ($5xx?)
蟹粉豆苗 ($520?)
雪菜火鸭丝炆米

其实每味都不算难吃,但是这个价钱, 我不明白为什麽所有食物只有色,但是冇香味,及冇味
例如清汤牛坑腩,芹菜冇香味,牛腩唔香(尖沙咀潮牛荘仲好食),汤底ok la ... 但系冇肉嘅香味...

至於蟹粉豆苗,我真系唔系好知自己食咗啲乜...又系冇味㗎...

成晚我觉得最好味算系椒盐田鸡腿....

如果你想食环境,不妨可以去;但系我谂我唔会再去。有点儿失望...不知道是不是厨子已经走了.......

至於服务是不错的...不过,不明白为何我枱底下有一个大胶袋🤨🤨🤨整体服务是殷勤的
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2018-11-16
用餐途径
堂食
人均消费
$800 (晚餐)
等级4
2018-11-07 10276 浏览
常听到一句说话:「赢在起跑线」。若果应用在食物方面,利用精挑细选的食材入馔,可以说是赢在起跑线,再配合大厨炉火纯青的厨艺就完美。 连续数年摘下「米芝莲」星级殊荣的「国福楼」,定位走精致中餐路线,出品一向有水准,且能给人贴身服务的感觉,每次来都不会失望而回。 今年餐厅搬到了新位置,依旧优雅清静,环境摆设典雅: 这天三人饭局。先来开胃菜「蜜汁叉烧」$180 用上新鲜梅头肉,将中间的根起掉,这样烤出来的肉才细腻。梅头经腌料腌二小时,入炉烤约 25分钟,抹上麦芽糖,入炉再烤约 15分钟才上碟: 叉烧肉质嫩滑,边位带焦香,颜色光亮,味道甚具甜蜜芳香,保持水准。 「头抽炒珍菌」$240 鲜冬菇、本菇、杏鲍菇,只选取靓的部份,尤其杏鲍菇只选用中心最软嫩的位置,切成长条,甚落本。用上等头抽爆香,其实炒鲜菇菌会很容易出水,今回大厨火喉控制得好,不会炒到水汪汪影响味道。 「脆皮妙龄乳鸽」$220 坊间一般的制法是将乳鸽直接炸熟,这里大厨是先把腌後的乳鸽吊起,以滚油反覆淋熟,可谓手功的表现: 与直接放入油中炸熟相比,这方法可令乳鸽皮更脆,肉质亦更嫩,它两方面都有做到。 主菜「花雕蛋白蒸
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常听到一句说话:「赢在起跑线」。若果应用在食物方面,利用精挑细选的食材入馔,可以说是赢在起跑线,再配合大厨炉火纯青的厨艺就完美。

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连续数年摘下「米芝莲」星级殊荣的「国福楼」,定位走精致中餐路线,出品一向有水准,且能给人贴身服务的感觉,每次来都不会失望而回。

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今年餐厅搬到了新位置,依旧优雅清静,环境摆设典雅:

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这天三人饭局。先来开胃菜「蜜汁叉烧」$180

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用上新鲜梅头肉,将中间的根起掉,这样烤出来的肉才细腻。梅头经腌料腌二小时,入炉烤约 25分钟,抹上麦芽糖,入炉再烤约 15分钟才上碟:

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叉烧肉质嫩滑,边位带焦香,颜色光亮,味道甚具甜蜜芳香,保持水准。

头抽炒珍菌」$240

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鲜冬菇、本菇、杏鲍菇,只选取靓的部份,尤其杏鲍菇只选用中心最软嫩的位置,切成长条,甚落本。用上等头抽爆香,其实炒鲜菇菌会很容易出水,今回大厨火喉控制得好,不会炒到水汪汪影响味道。

脆皮妙龄乳鸽」$220

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坊间一般的制法是将乳鸽直接炸熟,这里大厨是先把腌後的乳鸽吊起,以滚油反覆淋熟,可谓手功的表现:

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与直接放入油中炸熟相比,这方法可令乳鸽皮更脆,肉质亦更嫩,它两方面都有做到。

主菜「花雕蛋白蒸蟹钳」$380

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选用肥大越南肉蟹,先将蛋白混合上汤搅拌,放去壳的蟹钳一同蒸数分钟,重覆蒸数次,直至把食材蒸熟,最後用上汤打献及加十年陈酿花雕调味:

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火候及时间控制绝对是做这菜的关键,要令食材熟透之余,亦要保持蛋白细致幼滑。蛋白滑到不得了,洋溢陈年花雕的馥郁及醇厚,加上啖啖肉的鲜味蟹钳,我觉得不论是宴请亲朋或自己吃,也得体和味美:

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姜米蟹肉瑶柱蛋白炒饭」$320

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饭粒分明,乾身爽口,符合靓炒饭的条件。而且相当多配料,单吃清得来味也不寡,刚刚好。

甜品点了中式糖水生磨杏仁茶 / 莲子陈皮红豆沙 / 生磨合桃露」 $70 / 碗,心机之作:

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最後厨师送上惊喜,是每晚不同的小甜点,今天是「炸奶皇小沙翁」,酥香微甜:

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整个用餐体验由入座、点菜、食物出品俱佳,是全方位的 total experience。服务也好,侍应们有向我们讲解菜式,也频频为我们添茶及换碟,可谓不负「米芝莲」星级食府之名。

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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2018-10-16
用餐途径
堂食
用餐时段
晚餐
推介美食
  • 蜜汁叉烧
  • 头抽炒珍菌
  • 脆皮妙龄乳鸽
  • 花雕蛋白蒸蟹钳
  • 姜米蟹肉瑶柱蛋白炒饭
等级4
438
0
2018-10-22 2378 浏览
今次service 明显进步了,2个黑西装mangers 都好好,特别瘦啲既,主动、殷勤、有礼、认真,比日本的服务水平还好!!! very impressive. good. (但可惜有一个後生仔行行企企只做样唔做野)lunch time 来,阳光照着,好舒服,环境亦优雅。但美中不足是味道跟不上价钱。金钱肚、萝卜糕、鸭舌等点心还比不上中环大会堂美心酒楼,但为什麽收着顶级价钱呢???不过,鸡与鱼好,有Michelin star 一星水平。dessert 亦 OK. 我个人认为 not value for money , 不过客人如果认为钱可买少人与安静环境都值得,此处仍不错。
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今次service 明显进步了,2个黑西装mangers 都好好,特别瘦啲既,主动、殷勤、有礼、认真,比日本的服务水平还好!!! very impressive. good. (但可惜有一个後生仔行行企企只做样唔做野)

lunch time 来,阳光照着,好舒服,环境亦优雅。

但美中不足是味道跟不上价钱。
金钱肚、萝卜糕、鸭舌等点心还比不上中环大会堂美心酒楼,但为什麽收着顶级价钱呢???

不过,鸡与鱼好,有Michelin star 一星水平。

dessert 亦 OK.

我个人认为 not value for money , 不过客人如果认为钱可买少人与安静环境都值得,此处仍不错。
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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0
Several things led me to never visit this restaurant again:1) We were charged $80 per valet parked car after spending thousands of dollars for our meal. I asked specifically before my dinner what the minimum charge for free valet park was and was told $80, I did reply straight away and asked how come this was so cheap, but was told this was the case. Manager of restaurant admitted this was their fault (had plenty of other excuses) but refused to budge on this, leading to zero goodwill for the re
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Several things led me to never visit this restaurant again:1) We were charged $80 per valet parked car after spending thousands of dollars for our meal. I asked specifically before my dinner what the minimum charge for free valet park was and was told $80, I did reply straight away and asked how come this was so cheap, but was told this was the case. Manager of restaurant admitted this was their fault (had plenty of other excuses) but refused to budge on this, leading to zero goodwill for the restaurant.
2) For a restaurant at this price level and supposedly of this quality, pretty shocking that their main dishes arrived 45min post order and most importantly AFTER our lotus leaf rice and vegetables. We were left picking at starters, vegetables and rice for 20min.
3) Dishes were tiny

Quite a shame since I do quite like the Murray and the service at the lobby bar was quite the opposite of the neighbour across the road....
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
环境
服务
卫生
用餐日期
2018-09-14
用餐途径
堂食
人均消费
$850 (晚餐)
等级2
13
0
2018-08-09 2322 浏览
Yum! Delicious Cantonese lunch in a nice Murray environment (fave gold accents)Tables were adequately spaced with natural light brightening the room up. Recommend the siu mai to those wary of the dish after profileration of fat-filled versions at most yum cha places. Handmade goodness!Was also impressed by how succulent the char siu were - lean yet juicy. Could have extras!The crab claw was flawless - fragrant Chinese wine without the alcohol and a succulent crab claw. 🍄 Mushroom bun was nicely
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Yum!


Delicious Cantonese lunch in a nice Murray environment (fave gold accents)

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Tables were adequately spaced with natural light brightening the room up.

Recommend the siu mai to those wary of the dish after profileration of fat-filled versions at most yum cha places. Handmade goodness!
Siu  mai
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Was also impressed by how succulent the char siu were - lean yet juicy. Could have extras!
Roasted meats
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The crab claw was flawless - fragrant Chinese wine without the alcohol and a succulent crab claw.

Claw
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🍄 Mushroom bun was nicely presented - could do with more fillings though!

Would return




Mushroom  bun
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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Siu  mai
Roasted meats
Claw
Mushroom  bun
  • Roasted  meats
等级1
4
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2018-07-24 2536 浏览
啼笑皆非的一顿饭。   上星期我老板在国福楼请客。以下是我们所观察到的:1)像很多其他客人所説,我们不能确定大门在那里。入门以後,发现餐厅面积细小得令人尴尬。2)惊讶的发现,这间差不多是全新的餐厅,地毯上已经有相当显眼的大毛头;而且,地毯图案亦已被损毁。3)所谓的私家房只是用屏风隔出来的一间麻雀房。面积细小得只适合两人享用,而我们有七位。而且,毫无装饰摆设。再有,房门後面的绒纸已被撕开了一大片。4)我们点了九个头盆,而全到齐之後,我们面前仍没有碟子。真的为厨师感到难过。因为他们的手艺不错。    有关招呼及服务: 他们跟本不知道一间洒楼和一间五星级酒店餐厅的分别在何处。他们只是一间菜式价钱昂贵的酒楼。员工缺乏五星级酒店的训练,所以不知如何正确地招呼国际性宾客。  无论是仪态,谈吐,风度或站姿 - 员工都和其他五星酒店有很大的差别。他们跟本不懂气派为何物。起菜女侍应的制服,令人以为他们是洗手间的清洁工人,他们和客人说话亦是语调粗糙,绝不高尚斯文。  以上种种,令我们对美利洒店的印象大减。国福楼连九龙香格里拉的香宫也及不上,更别説洲际欣图轩,四季的龙景轩,或丽斯卡顿的天龙轩了。
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啼笑皆非的一顿饭。   上星期我老板在国福楼请客。以下是我们所观察到的:
1)像很多其他客人所説,我们不能确定大门在那里。入门以後,发现餐厅面积细小得令人尴尬。
2)惊讶的发现,这间差不多是全新的餐厅,地毯上已经有相当显眼的大毛头;而且,地毯图案亦已被损毁。

3)所谓的私家房只是用屏风隔出来的一间麻雀房。面积细小得只适合两人享用,而我们有七位。而且,毫无装饰摆设。再有,房门後面的绒纸已被撕开了一大片。
4)我们点了九个头盆,而全到齐之後,我们面前仍没有碟子。真的为厨师感到难过。因为他们的手艺不错。
    有关招呼及服务: 他们跟本不知道一间洒楼和一间五星级酒店餐厅的分别在何处。他们只是一间菜式价钱昂贵的酒楼。员工缺乏五星级酒店的训练,所以不知如何正确地招呼国际性宾客。
  无论是仪态,谈吐,风度或站姿 - 员工都和其他五星酒店有很大的差别。他们跟本不懂气派为何物。
起菜女侍应的制服,令人以为他们是洗手间的清洁工人,他们和客人说话亦是语调粗糙,绝不高尚斯文。
  以上种种,令我们对美利洒店的印象大减。国福楼连九龙香格里拉的香宫也及不上,更别説洲际欣图轩,四季的龙景轩,或丽斯卡顿的天龙轩了。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
环境
服务
卫生
用餐日期
2018-07-17
用餐途径
堂食
用餐时段
晚餐
等级4
174
1
2018-07-06 2443 浏览
My first time to Guo Fu since it moved to the Murray. I've always considered Guo Fu to be one of the finest Chinese restaurants in Hong Kong. The new location certainly has a better decoration and interior. I believe the food is similar to what it was. The portion of the soup was big and it was indeed very tasty. Soup was boiled with pork and pear. And then the tea smoked chicken. My least favorite dish of the night. This abalone sauce grapefruit skin is a very traditional Cantonese dish and it'
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My first time to Guo Fu since it moved to the Murray. I've always considered Guo Fu to be one of the finest Chinese restaurants in Hong Kong.

The new location certainly has a better decoration and interior. I believe the food is similar to what it was.


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The portion of the soup was big and it was indeed very tasty.
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Soup was boiled with pork and pear.
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And then the tea smoked chicken. My least favorite dish of the night.
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This abalone sauce grapefruit skin is a very traditional Cantonese dish and it's made deliciously here.
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Fried crabmeat and egg rice noodles. My favorite dish here and also one of their signature dishes.

I believe Guo Fu will remain as one of the finest Chinese restaurants in Hong Kong. It is quite pricey but I'd say it's worth the money.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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$900 (晚餐)
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438
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2018-06-11 2370 浏览
Business hour 营业时间 打极电话可惜 call 十世都无人听。 call 酒店叫佢帮手 book table , 留低资料等成日结果餐厅无人回覆。第二日之後再call再 book , 终於有人接电话,倾完一轮终於有一 张枱。但可惜成间餐厅上下欠沟通,大半日之後竟然有职员又call back 话无枱,但我朋友都请埋,当然俾我闹到反艇。第一次亲身嚟,果然同其他网评一样地方超细,枱迫到呢....... 除左价钱属一线高级餐厅外,可惜其他无忽似,啲装修真系唔似五星酒店中餐喎,点睇都似时代广场啲酒楼多啲。serve 我地既小男生几殷勤,赞!但,食物味道真系好难叫好。 Be fair , 味道本身整体中上,但收甘既价钱,又漏单(having said that, 漏单既荷叶饭 味道不合格!无香味亦唔好味。)红豆沙亦唔靓....简单具体讲,not value for money , 你收既价应该食到 Michelin Star 1~2星,但我真心觉得扣埋服务同环境分,应该推介都无。另厕所连鲍鱼刷都唔收好(附图),真系好肉酸。最後,末够十点各职员就赶收工,唔怪得口碑咁差。大家试完新餐
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Business hour 营业时间 打极电话可惜 call 十世都无人听。 call 酒店叫佢帮手 book table , 留低资料等成日结果餐厅无人回覆。

第二日之後再call再 book , 终於有人接电话,倾完一轮终於有一 张枱。

但可惜成间餐厅上下欠沟通,大半日之後竟然有职员又call back 话无枱,但我朋友都请埋,当然俾我闹到反艇。

第一次亲身嚟,果然同其他网评一样地方超细,枱迫到呢.......


除左价钱属一线高级餐厅外,可惜其他无忽似,啲装修真系唔似五星酒店中餐喎,点睇都似时代广场啲酒楼多啲。

serve 我地既小男生几殷勤,赞!

但,食物味道真系好难叫好。 Be fair , 味道本身整体中上,但收甘既价钱,又漏单(having said that, 漏单既荷叶饭 味道不合格!无香味亦唔好味。)

红豆沙亦唔靓....

简单具体讲,not value for money , 你收既价应该食到 Michelin Star 1~2星,但我真心觉得扣埋服务同环境分,应该推介都无。

另厕所连鲍鱼刷都唔收好(附图),真系好肉酸。


最後,末够十点各职员就赶收工,唔怪得口碑咁差。

大家试完新餐厅之後,怕难以再来啦。
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