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
友人请食饭，去了米芝莲一星高级粤菜「家全七福」，原来这家中菜由福临门创办人徐福全儿子、人称七哥的徐维均所创立，在北京、上海、香港湾仔、尖沙咀以至东京都有分店，主打高级传统粤菜，如鲍参翅肚、仙鹤神针及烧乳猪等，务求以上乘的时令食材加上丰富经验的大师傅手艺，精心烹调每道上品佳肴。朋友叫我点菜，老实讲，普通菜式都标价$380起，海鲜类如鲍鱼、蟹盖等动辄过千，实在不好意思点。最后两个人吃了指天椒姜葱炒鲜猪肝$280，七福脆皮鸡半只$380，及鲜茄滑蛋煮手切牛肉$380，最后有甜品生磨杏仁露及合桃露各$80，人均$700多。指天椒姜葱炒厚切猪肝，新鲜又爽口；招牌七福脆皮鸡皮脆肉嫩；鲜茄滑蛋煮手切牛肉看似是家常小菜，但其实做到不酸也不太甜亦不容易；而生磨合桃露比杏仁露有口感。可能点的都不是主打菜式，卖相及味道其实都是正常发挥，未有惊喜。
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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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