影片
港铁铜锣湾站 F1 出口, 步行约5分钟
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电话号码
53382782
营业时间
今日营业
12:00 - 14:30
17:30 - 23:00
星期一至日
12:00 - 14:30
17:30 - 23:00
以上资料只供参考，请与餐厅确认详情
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Yet another lively Bday celebration- nothing short of a banquet. A very extensive menu prepared by our popular hosts. Here’s what we had.-水晶话梅红石榴- light and tangy opener, its combination of sweet and sour flavors awakening the palate. -酱渍青瓜- artfully presented, delivering a perfect crunch with a savory, umami-packed marinade.-烧椒酱捞花螺- with the smoky grilled pepper sauce adding a welcome kick to the tender meat.-豆豉鲮鱼油麦菜- a bold and complex starter.-脆葱鲍鱼- with the crispy scallions creating an irresistible combination of textures and flavors.-泡椒花菜梗- the Cauliflower Stems were subtly tangy and spicy. -酥香烤籽鱼- delighted crunch to the anchovy’s briny flavor. -双椒乳鸽- tender pigeon infused with the heat of spicy peppers, creating a smoky, fiery dish. -泡椒花甲- fresh and tender clams perfectly complemented by the bright acidity of pickled chili.-杞子松茸雪耳炖鸡汤- light yet luxurious, with the earthy aroma of matsutake mushrooms and the delicate sweetness of goji berries creating a deeply comforting bowl. -腊味姜丝蒸农家仓鱼- fish was fresh and flaky, the cured meat adding depth and the ginger providing a subtle kick. -蒜苗野菌炒牛肉- garlic sprouts added a bright, aromatic element to the rich beef. 豆酱煎焗越南大肉蟹煲- natural sweetness of the meaty crab enhanced by the savory bean sauce. 自家腊肠炒芥兰- a comforting classic. 大少酥姜葱油脆皮鸡- meat was juicy and flavorful, elevated by the fragrant ginger-scallion oil. 常家蒸水芙蓉- silky and delicate. 花胶捞面- gelatinous fish maw paired beautifully with the springy noodles. 鸡油花雕蒸马友- served individually, with the Chinese wine adding a subtle sweetness and aroma. 虾汤水瓜煮龙虾- shrimp broth adding fresh richness. 笋尖红烧肉配香苗- bamboo shoots adding texture and freshness to the melt-in-your-mouth pork belly. 鸡汤芥菜豆腐煮丸子- another nourishing dish, with the light yet flavorful broth tying all the elements together.二十五年陈皮雪梨炖桃胶- the aged tangerine peel adding a fragrant complexity to the delicate snow pear; a soothing, sophisticated end to the feast.In summary: extensive menu combining tradition with refinement. The refreshing array of appetizers in particular were bold and balanced, thoughtfully prepared and beautifully presented, showcasing the artistry of Chinese cooking.
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食物味道可以, 店员但没有介绍食物之特色,如普通食肆没分别。如初来吃真的不知道那份蒸蛋有何特式和心思环境非常嘈吵, 那些客人高谈濶论, 犹如在好彩酒楼的格局。侍应的服务未能配合那份高级食肆之档次, 实在遗憾
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又是试新地方的时候，今次选择了Cubus 10/F 原本四位的，临时加了一位总共五个人，可是感觉上菜单并没有增加任何份量的（份量照旧4 人但收费是五人）先来前菜真的不错，南瓜很嫩滑，花菜梗很爽脆酸辣的味道刺激胃口，非常开胃，期待主菜出现。开始的焗蟹真的很好吃，焗蟹锅底放了很多蒜子很香甜，脆皮鸡也不错，蒸水蛋都是妈妈的味道。值得一提是咕噜肉这道菜，厨师应该是用了五层肉口感不错，但五位只有七粒，问一下当值经理是否每位只有1.5粒，他的回应是「不知道，这都是厨房的安排」 或者考虑一下再去多一次看看是否有点改进。服务一般，上菜配套例如额外的腕子及盛汤的汤壳都没有提供，或许我们是全场最少人的订座。 当晚好像是爆满的。
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睇佢社交平台都见到有唔少名人去过食饭，去食饭当日亦都撞啱有名人庆生，如果大家枇撞到名人嘅话，不妨去试吓😆讲返正经野，订座时候，呢间私房菜可以因应你嘅budget去编制菜单，编制好既菜单会send 比你过目下，唔岩可以叫佢改，菜式包啱你心水。今次食饭就约每人 $1100 / 13 道菜。个人印象最深刻就系藤椒蒸马友柳鱼，藤椒蒸龙趸成日听，藤椒蒸马友柳鱼就第一次食，原来呢个组合都好夹，除咗藤椒蒸鱼上面亦都铺满姜葱，即使唔连呢堆姜葱藤椒食鱼，鱼肉都已经完全渗透住呢堆配菜嘅味道，加上鱼肉本身鲜嫩多汁，即场忍唔住咗碗饭食😆 因为真系好好食。每一个菜式都有厨师自己独特嘅配搭，系有心思去烹制菜式既餐厅，有一部分菜式配搭更加系无系出面中菜餐厅见过，亦有手功菜，好特别👍🏻 味道卖相基本上都好好。餐厅可以订房，聚餐一流。不过记得当日要同餐厅再Double confirm系咪真系留咗房俾你❗️
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呢间餐厅由厨艺超卓「杨应红」师傅同「杨智明」师傅主理，不拘泥于特定菜系，采用厨师发办形式，根据时令食材精心搭配菜单🥢🪷午宴菜单（$380/ 位）💗捞汁花螺花螺预先拆肉非常贴心，肉质爽弹新鲜，配上特制烧椒酱，麻辣醒胃🐚💗怪味松板肉怪味松阪肉概念有少少取自糖醋排骨，先将猪颈肉炸至脆皮，再裹上集合「甜、酸、苦、辣、咸」五味嘅独特酱料，味道非常丰富🐖💗巴旦木蜜烤南瓜南瓜用上话梅、葱油等煮腍后再烤，味道香甜软糯，再洒上巴旦木果仁碎增加口感🎃💗芹香紫菜丸子炖鸡汤芹香紫菜丸子鸡汤汤色清澈，味道朴素清淡，带著清幽嘅芹香，配上两粒爽滑嘅手打丸子，更可按个人喜好加入紫菜，令味道更清香🍲💗藤椒蒸马友柳马友鱼柳预先去骨非常贴心，铺上满姜葱、蒜蓉同辣椒一齐蒸，再淋上豉油提鲜，鱼肉细嫩鲜味，散发阵阵藤椒嘅麻香🐟💗鲜沙姜啫啫鸡选用新鲜本地泰安鸡，加入鲜沙姜、芫茜同芹菜，放入砂锅爆炒，鸡件焦香有镬气，鸡皮爽弹带适量油脂，同时鸡肉嫩滑，沙姜香浓郁惹味🐓💗映水芙蓉呢到嘅蒸水蛋系用上蒸蚝、蚬同螺既海鲜汁，加上湖北蛋制作，入口非常嫩滑鲜味，再加上用猪油爆香嘅葱粒同豉油🥚💗清炒时令蔬小白菜翠嫩清脆，除咗加咗蒜蓉去炒，最画龙点晴系加咗花雕酒，食落有淡淡嘅酒香🥬💗时令鲜果盘时令水果包括哈蜜瓜、红提子同车厘茄，为整顿饭画上圆满句号🍇
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