影片
营业时间
今日营业
11:30 - 15:00
18:00 - 22:30
星期一至日
11:30 - 15:00
18:00 - 22:30
以上资料只供参考，请与餐厅确认详情
Another restaurant helmed by chef from the FLM series. The Wanchai branch is where I first encountered 仙鹤神针 for the very first time many years ago. 仙鹤神针, considered one of the "Top Ten Famous Dishes in Hong Kong”, is essentially fin stuffed in pigeon and simmered in rich broth. Process of making is intricately detailed- chef has to first debone the squab whilst keeping the skin intact. Stuffed with fin, the braising process requires meticulous craftsmanship and mastery of heat control to preserve the rich juices of the pigeon. One of Boss’ favorite restaurants, so I get to try again. Dinner. Here’s what we had. 煎蟹肉蛋琵琶燕- delicate combination of crab meat and egg, paired with velvety swallow's nest. Perfectly crispy on the outside. 仙鹤神针- made with the best quality sharks fin. Pigeon was a bit small- no mouthfuls of flesh; only bones. As boss explained- the dish was all about the fin. And the luxurious broth of cos, which deserved to be soaked up with a bowl of rice. $3,440 for 2 pieces. (Thanks Boss!)日本腐件伴辽参- sea cucumber was tender and succulent, paired beautifully with the silky bean curd.豆沙苹叶角- loved the luscious red bean paste- sweetness was right on point; texture of the glutinous dumplings was just right.In summary: a culinary gem that offers a gastronomic journey through a selection of exquisite delicacies. Diners can expect to be captivated by the meticulous presentation, intricate flavors and textures.
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感恩节晚餐，选了这间家全七福，十分失望。两个人点了四个菜，只有蟹肉粉丝煲达到了酒楼水平。蜜汁蟮片口感硬，表面偏甜，里面寡淡。椒盐九肚鱼面粉太厚，炸得实在硬实，需要牙齿用力咬嚼。最失望是脆皮琵琶鸭，整个鸭子，我们只吃了三五片就罢吃：肉柴、味淡，好像是隔夜货。有服务员过来问味道怎样，我们就说了鸭子难吃。她过去和一个看起来像经理的男人交谈了一会儿。这个男的两三次隔著距离朝我们桌上的鸭子注视，却从未过来问候一句。出来到楼梯口，站著送客的女士问吃得可好，照样实话实说。她听了表示抱歉，说上菜时不好吃，可以回菜，这怎么不在开始时说？这家餐馆的性价比实在低，以后绝不再去！
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招呼来访贵宾及国内同事三人商务午餐，很好的场地，服务十分细致。广东点心，小炒老火汤都是高端的。非常愉快的吃了一顿乐口福又体面的午饭。上菜的节奏及次序都有板有眼，添茶加菜都照顾得很好。餐厅地方空间感适合谈天阔论，请客招待贵宾及重要客人最合适不过。几个点心，头盘，老火汤，炒豆苗，肠粉，最后上甜品。慢慢的上，慢慢的吃，慢慢的谈。就这样一个半小时让贵宾愉快的发表交流，场地及菜式发挥宾至如归的作用，服务配套让工作会议成了交朋友的场景。
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餐牌菜式比较贵，问佢有咩招牌菜，佢介绍左乳猪同埋炸子鸡。乳猪：系整得出色嘅。佢切到皮同肉分开，皮冇咩肥膏，口感好似一片片薯片咁薄脆。仲有个夹包比你包住个皮食，都有d 新鲜感。食完乳猪皮先再食d 肉，味道都唔错。🤔炸子鸡：虽然话系招牌菜，咁系食落同其他酒楼好味嘅炸子鸡冇咩分别。唔系话唔好味，确系皮脆肉嫩，但系以咁贵嘅价钱， 会expect有一啲新鲜感或者惊喜嘅口味。🤔蟹盖：正常味道，冇咩惊喜。
🤔叉烧：依家d 贵价叉烧都会做得好好味，但呢个我觉得只系一般酒楼水平。
🤔啫啫生菜煲：正常酒楼味道。
总结：除左乳猪系有特别做法，其他都系正常水平冇惊喜。味道唔差，但为乜事要比其他酒楼贵咁多，性价比劲低。环境： ★★★★☆ 食物： ★★★☆☆ 性价比： ★☆☆☆☆ 推介度： ★☆☆☆☆
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家全七福地址：九龙尖沙咀中15号Z Centre七楼尖东站出口，一分钟便到达，十分方便地点方便，环境阔落，有海景，非常适合家庭聚会鸡子戈渣鸡子戈渣源自清代太史府家常料理中名菜之一外脆内嫩，好似豆腐咁滑比较少地方有得食🍽️皮蛋酱萝卜皮蛋嘅流心质地加酱萝卜嘅爽脆，口感丰富，是一道有心思的开胃菜🎉蜜汁烧脆鳝外皮香脆，肉质厚弹加上甜甜的蜜汁，妙😊3款前菜，每款都各有惊喜😋鸡茸烩官燕官燕份量大方，啖啖都食到燕窝配上鲜嫩嘅鸡茸，口感稠密，真材实料，一试难忘🤩烧云腿大地田鸡片云腿外皮炸至酥脆，咸香风味独特田鸡片肉质鲜嫩，弹牙酿㶽鲜蟹盖新鲜蟹肉加上洋葱蟹肉慷慨，啖啖蟹肉满满嘅馅料，超满足彩椒炒/水煮手切牛肉水煮手切牛肉牛肉嫩滑，味道浓郁，麻味突出，够辣大爱🫶油鸡枞茵炒四季豆四季豆爽脆，炒得有镬气之余再带有鸡枞菌嘅香味，绝配惹味瑶柱荷叶饭糯米饭粒粉分明香软，加入瑶柱同鸡肉再带有阵阵荷叶香，是令人齿颊留香的荷叶饭生磨合桃露合桃香气浓郁，口感幼滑，甜度刚好 鸳鸯枣茸糕口感烟韧软糯怀旧芝麻卷充满香浓的黑芝麻味正常发挥每吃完一道菜，侍应就上前收碟子，先再上下一道菜，这点很讃👍用餐愉快，大满足🤗
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