大班樓

营业中

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💯 個意想唔到可以突然食到大名鼎鼎既大班樓🤪好多年前仲係舊鋪位個陣食過 對杞子雪糕念念不忘🍦一路好想再試～ 3 款頭盤：凍鹵水花椒小吊桶釀土魷 🦑 土魷味道好似醉海鮮醉鮑魚～入面內有乾坤（唔係黃花雀🤣） 係好爽口既馬蹄，芹菜粒，淡淡花椒味。 食完個咀少少麻炭火厚切叉燒 🔥 等左好耐先燒好呢！ 堅係厚切， 燒得好香， 梅頭叉燒肥瘦分明， 口感好滿足😌 龍井菊花煙乳鴿 🌼好香龍井茶香呀🍵 基本都脆皮肉滑，不過瘦左少少 🤏3款主菜： 南乳麵醬炸子雞 🐔 正常發揮 ， 皮脆肉嫩。 不過覺得配個醬冇特別加分， 配傳統准鹽或者甜豉油會仲夾。 雞油花雕蒸花蟹配陳村粉 🦀 ✨✨Highlight✨✨set lunch 都咁大碟真係好開心😁 個汁絕對係精髓，一飲即刻OMG ! 好香花雕味‼️香得黎唔苦架 甜甜地又鮮味 好味到要飲哂每一滴汁 🙈 花蟹都幾大隻多肉 又有膏 陳村粉層層分別唔會痴埋一餅 撈汁好正 🤤 魚米粥蝦籽象拔蚌 🍲一開始以為係湯 ， 原來係「無」米粥～ 好綿滑， 有淡淡米香。 象拔蚌幾厚切，但覺得煮得老左些少。 清清淡淡有蝦子吊起啲味 ～ 3 道主菜黎講呢碟份量最少。 XO 醬炒時菜菜心

預約困難店Asia Top 50s #13.Highlights:炭火羊腩片叉燒，本身鍾意食牛叉燒嘅我，絕對認為呢度嘅羊叉燒係香港一。薄切羊腩又香又肥，非常惹味。炭火脆皮熟成鰻，第一次食，即使經過熟成仍然帶強烈爽口感，炭燒出嚟嘅皮亦都控制得好好，唔縮唔巢，挺身超脆！豉油王豆豉欖菜煎泥蟹，隻蟹大得驚人。新鮮實肉！少少咸，好好吮。麻辣海鮮臭豆腐窩，呢個都係第一次。本身係羊內臟，不過由於要配合大家，最後轉咗海鮮。但係仍然夠臭！豆腐麻麻辣辣最正！大班樓酸辣甜蒜牛四味呢個都係辣，不過係甜甜辣辣，牛愛好者必食！雞油炒豆苗，碧綠已經嬴咗一半。煙燻馬友銀魚窩飯，穩定！乾身，夠香，油脂感澎湃，有水準！Let the Pictures Speak 是日餐單荔甫鴨盒蟛蜞膏柚皮冬瓜炭火厚切叉燒及羊腩片叉燒炭火脆皮熟成鰻一口湯豉油王豆豉欖菜煎泥蟹剁椒鹹肉蒸魚嘴麻辣海鮮臭豆腐窩大班樓酸辣甜蒜牛四味雞油炒豆苗煙燻馬友銀魚窩飯甜品三味10人，連小費 $20000環境比舊店係靚左，不過價錢有加價，雖然食物出品有驚喜，但定價偏貴，未必人人負責得到，每年食一兩次都唔係壞事😂

大班樓係我心目中就係咁既地位😥尤其係同一個月去咗廣州食另一間粵菜（江-米芝連二星⭐️⭐️），發現呢間真係非常非常普通，唔值呢個價Lunch ($680/per head）：凍滷水花椒小吊桶釀土魷荔甫鴨盒炭火厚切叉燒雞油花雕蒸花蟹配陳村粉樟木煙燻黑腳鴨乾菜陳皮扣肉配夾包魚湯白木耳浸瓜絲蝦醬炒飯（唔好食😂）甜品三味招牌雞油花雕蒸花蟹配陳村粉 - 基本上枱枱必點，味道確係幾有花雕味。但係個蟹係唔鮮，又未到完全水，而且雞油味有啲淡，整體只能話佢ok la😥叉燒半肥瘦，有啲燶邊，蜜汁包裹住整塊肉，肉汁有被鎖到。略為有啲咬口，未到入口即溶。正常水平煙燻鴨上菜香氣撲鼻，好大浸煙熏味道，食落偏乾柴，有做到外面脆皮效果，只係隻鴨唔夠肥美，食落唔係大啖肉既感覺有啲可惜😿扣肉夾包中間個菜乾陳皮醬好襯，件肉入口化開，好淋既狀態，係其中一道好食既菜🩷其他菜式普通唔特別，尤其係個炒飯，成碟係茶記食既楊州炒飯咁，完全冇蝦醬味。服務態度好一般，收呢個價錢同去普通茶樓食飯差唔多。除非你好有錢好有時間來試呢間曾經中菜傳奇😂。

i have been looking forward to this meal for a long period of time and finally got to try this restaurant tonight. in general, all dishes are very good and environment is also very cozy and we sat in a quiet corner, would definitely come again. top dishes that worth a special mention: 1) marinated abalone as a starter is tasty, light and refreshing; 2) smoked goose as the main is crispy with rich flavours and finally 3) the steamed crab with the traditional chinese noodles is their signature whi

多謝好友安排，可以再次品嚐美食大班樓：「亞洲五十大最佳餐廳」同時也是米芝蓮一星，傳統粵菜，挑選新鮮食材，細心烹調每一道菜式，其中海鮮特別出色象拔蚌汁漬凍鮑魚：有別於其他食肆的醉鮑魚，好好味凍鹵水花椒小吊桶酸土魷：花椒味和滷水撞在一起，特別好味，魷魚身釀了一些蔬菜和魷魚碎，提升了口感𡷫火厚切叉燒：必食推介，肥瘦適中，上菜時馬上食，感覺到剛烤完的餘溫一口湯：已經忘記了是什麼湯，隱約記得是蓮藕老火湯，火喉十足，好回味雞油花雕蒸花蟹配陳村粉：必食推介，花蟹新鮮啖啖肉，可以追加陳村粉，感覺超值南乳麵醬炸子雞：好有雞味，炸完的雞皮好薄，食雞時不用沾醬汁也好味梅乾莫陳皮扣肉配夾包：用普通食材而令大家覺得好味，真不容易XO 醬炒時菜：精選幼嫩部份，再把外皮切走，八成熟，入口爽蟹肉鮮蝦蝦乾蝦醬炒飯：大大件的蟹肉，每粒飯都炒得好夠火候，好正甜品三味：杏仁糊，棗皇糕，豆沙蛋黃酥，完美的句號待應也記一功，非常好

走進這家食肆, 環境就好舒服，搞到我即刻鬆一口氣 😌。首先是啲炸兩，外皮金黃得嚟鬆脆，撈埋啲特製的醬，真係得令過癮，脆到喺耳邊迴響。跟住上嘅豉油皇炒麵，啲麵條滑溜得嚟扎實，嗰份醬汁，啊啲層次豐富得嚟唔會太鹹，好似一啖一啖拉我返童年噉。再講吓啲酸辣湯，正宗嘅辣同埋啲湯底嘅酸味平衡得好好，真係開胃過癮，重有呢種細滑嘅豆腐同爽口嘅木耳 🥢🍜。最後個甜品豆花，細膩得滑溜當冰，知道啲豆香係咁自然，唔得太濃，就似係啲花妹嘅長髮咁柔順。成餐食落，就係一場平民又地道的味覺享受，啲食材新鮮，做法得傳統，味道卻令人回味無窮。咩叫平民美食？嚟呢度，你就知道啦～ 🍲💯

Crispy Pig Tails with Plum Sauce- Delicately Thin & Crispy Skin- Springy at first, Tender came next- Appetizing harmonious sweet & sour plum sauce Crispy Taro Cake with Smoked Duck- A Nostalgic Dim Sum - Rich & harmoniously blended stuffing, yet, duck flavour was not significantFresh Water Crab Roes with Pomelo Skin and Winter Melon- the mild yet umami roes transported me to a clear river with natural water sound. Peaceful and Tranquil- the use of winter melon showed the team was really confiden

Top 50 restaurant in the world of 2023? Really? The service was bad, not friendly, the environment was just normal, and the walk-in impression was not impressive. The presentation of the dish was nothing. The food was so-so for that money. The worst part of the food was stainless steel Scrub was on the food and the staff just replaced the dish only. Really? Too 50 restaurant in the world did this mistake? This was the worst restaurant I ever had in my life.

The Chairman is a Michelin-starred restaurant that offers an elevated Cantonese dining experience. Situated in Central, it prides itself on sourcing the finest ingredients and showcasing the essence of Cantonese cuisine. The menu at The Chairman features a range of exquisite dishes, including the signature Steamed Flower Crab with Aged Shaoxing Wine and Chicken Oil. The crab is cooked to perfection, with tender and succulent meat that pairs perfectly with the aromatic wine-infused sauce. Another

感謝朋友book到大班樓，仍然記得我🫶🏻搬左新鋪後，就變左只能網上預約（又變得更難book🤡），而且亦都變成套餐。在預約前幾日就會收到菜單，要揀定當天食乜餸。我覺得咁樣好好呀👍🏻岩曬我以d咩都想試既人💕1️⃣凍滷水花椒小吊桶釀土魷因為有花椒，所以有點麻味，好味😋2️⃣龍井菊花煙乳鴿乳鴿蝦燻煙過，食落去仍散發著陣陣茶香，肉質鮮嫩3️⃣炭火厚切叉燒肥瘦適中，係起菜先燒，真係有入口即溶的感覺😌好味（但得一舊真係唔夠🥹）4️⃣雞油花雕蒸花蟹配陳村粉🌟必點Signature，花蟹大大隻、蟹鉗又啖啖肉，而陳村粉其實冇味😆一定要淋雞油食😉5️⃣魚米粥蝦籽象拔蚌個魚米粥整到好似湯咁，入口好順滑，而象拔蚌都足料。好味😋6️⃣大班樓酸辣甜蒜牛四味牛四味包括有牛肚、牛肋骨、牛筋及肥牛。我諗以道菜係最濃味😂好似高級版牛雜咁😃但當然好味🤤7️⃣豬皮櫻花蝦燉時菜我中意食菜心苗好嫩，再以上湯燉豬皮，再加入櫻花蝦調味，以道菜係食鮮味為主。8️⃣蟹肉鮮蝦蝦乾蝦醬炒飯個飯炒得乾身，係好味但普通🤣9️⃣甜品三味柚子雪糕｜桂花糕｜紅棗糕

🤍 大班樓 🤍 中環🔅 山楂梅子脆皮豬尾🔅 荔甫鴨盒🔅 炭火厚切叉燒🦀 雞油花雕蒸花蟹配陳村粉🐐 避風塘蒜香羊肋骨🪿 樟木煙熏黑腳鵝🥬 豬皮櫻花蝦燉時菜🍲 蟹肉鮮蝦蝦乾蝦醬炒飯🍰 甜品三味：杏仁茶、冬瓜餅、桂花糕🤍 依家最愛個花蟹，啖啖鮮甜，但覺得陳村粉如果唔係摺疊得太厲害會更加入味🤍個煙燻鵝超級smoky，超級好食，上下髀當然係最好食🤍羊肋骨有少少油膩，但係非常入味脆口，入口絕不蘇，極度香口！對於鍾意食羊嘅人嚟講不能錯過！梅子豬尾有驚喜，口感有肉有骨膠原，脆皮，食完好開胃～ 炭火叉燒肥瘦均勻，肥肉入口即溶，脆邊！男友對蝦敏感，所以個菜我哋另上咗櫻花蝦，反而喺個炒飯度加埋櫻花蝦一齊食，真係極度奢侈～炒飯係一半配料一半飯粒，粒粒仲要晶瑩剔透，材料好豐富！時菜個菜尾係削咗，每條菜心爽口，見到落晒功夫！加埋個湯底配上豬皮、蘑菇、同櫻花蝦，好鮮甜2023年booking已滿，之後會再排隊book下！$980一位，一年一次已是非常奢侈～拎黎孝順父母就差唔多☺️大班樓 網址: https://s.openrice.com/QrbS0zMA5W0~uZ5MGAA地址: 中環威靈頓街198號The We

The Chairman 15-Aug-2023今次係我🦕同屋企人第三次食大班樓啦😆但係我自己之前都有跟老闆去食過兩次，自己一個人都食過一次😳每次去都唔會令我失望🤩象拔蚌汁潰凍鮑魚Cold Abalone Marinated with Geoduck ClamJuice如果要我一個字形容既話，鮮！鮑魚煮得好淋，連我88歲既嫲嫲都食到😋😋😋炭火厚切叉燒Thick Cut Chairman Style Char Siu (Cantonese Roasted Pork)我之前成日都見到啲foodie ig post 係大班樓食叉燒，當時我心諗，真係有甘好食🤔今次試過之後，真係返唔到轉頭🥲係我目前為止食過最好食既叉燒🐷蟛蜞膏柚皮冬瓜Fresh Water Crab Roes with Pomelo Skin and Winter Melon柚皮食落冇苦澀味同冇渣，冬瓜同柚皮就好似海綿咁，張所有鮮味吸係身邊入面，配上蟛蜞膏，只可以話，鮮上加鮮🤤雞油花雕蒸花蟹配陳村粉Steamed Fresh Flowery Crab with Aged ShaoXing Wine, Fragrant Chick

又到我生日了😂朋友三個月前就約左我食呢間聽講要一早book位，今次我哋book左1點😀食lunch一去到店員就比左菜單我哋睇，問有無問題黎之前朋友已經叫我揀定食咩，話餐廳問佢一去到好快就上菜，頭盤係凍滷水花椒小吊土魷，味到不錯👍🏻乳鴿好香口，好食之後就係叉燒，燒得好好，肥肉適中，一人得一舊炸🙈😂👍🏻之後就係呢個熱門菜，朋友食過都推薦花雕蒸花蟹配陳村粉 隻蟹唔錯👍🏻好怕整d蟹殼🤣陳村粉無味 要配番佢個汁食 雞好食，我比高分😂真係好食，皮薄餡靚羊都好食😋皮脆，唔so,但又好香口菜就都唔錯食到呢度我已經飽左😅飯就唔算好重味 但都唔錯既中規中矩甜點打卡位就無乜，食物好味，有服務🤪生日都影番張合照，呢度既員工耳仔聽到我同朋友話想合照🤣已經話幫我哋影，茶一飲完幫你斟好，留意到佢見我朋友去咗廁所係唔會斟住，有服務態度的餐廳👍🏻好評

久沒再來「大班樓」吃飯，上次來仍是在「九如坊」的舊舖。今次多得食友「爐生」幫忙訂位，才有機會在這一位難求，預約極困難 (也不是新鮮聞啦)，及搬了新位置後，再來感受它美食的威力。「大班樓」出名之處也不用多說，貴位「亞洲五十大最佳餐廳」(2017至2021年)，早已為香港中菜廳登上世界舞臺。錦上添花的是 2021 年至今，成為「港澳米芝蓮」一星餐廳，實力已經不容置疑。今次到訪新店，環境更為寬敞，感覺有些私房菜的格局，當然仍是全場爆滿啦。我欣賞這裏不以奢華的食材作招徠，賣的是師傅功架和對傳統中式食材之靈活運用，能將食材配合得出神入化，並體現出神粹靈魂所在。先來小吃「大班樓子薑皮蛋」皮蛋晶瑩剔透，中心呈溏心狀，保持之前高水準。頭盤「山楂梅子脆皮猪尾」切件豬尾感覺似吃豬手, 豬尾炸得精透香口，油脂感不俗，仍保留骨膠原咬口，山楂梅子的酸甜有令食味更昇華：「炭火厚切叉燒拼羊腩片叉燒」「炭火第一刀」厚切叉燒，來到怎能錯過？加上「叉燒」一向是我吃粵菜之心頭好。今晚以叉燒配羊腩片，白飯一小碗襯托：叉燒燒得燶邊香口，色澤金黃油亮，吃下去先具炭香再油脂四溢，軟腍有彈性的肉質，水準之高實在無可挑剔：羊腩片是薄得

久仰大名世界第一中菜Book咗六個月終於食到一次！四個人食左唔少野，當然唔少得招牌菜花雕陳村粉蒸花蟹。花蟹好大隻好新鮮，烹調技巧，食物品質，食材都係一流，可以講話係食過咁多間最好做呢道菜最好食既一間，唔怪得係世界第一其他嘢都係好食既出品，但又未到好驚喜個隻，正常高級粵菜需要有嘅水準，如果比較特別的話就喺個酥炸牛肝菌比較特別。甜品都有食好出名嘅雪糕，同埋杏仁茶，感覺都好唔錯👍🏻大概每位$800 ，食到呢個質素，我認為都算抵了☺️👍🏻