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蛇来运到，难得年假有五天，确是外游好日子；但同时亦是亲朋戚友返港之时，留港亲聚，热热闹闹，同样是开心事！年初一外吃冇难度，不少中菜酒家全年无休，我们选择了时代广场的「悦」，皆因轻川粤菜愈来愈合口味！但因为迁就老人家，点选的大都是传统粤菜，喜出望外，烹调到位，创意中保持以美味为主、新概念为次，大家吃得满意满足。餐前小吃先拔头筹，非常爽甜的梨子、与美辣的豆干同样讨好。豉油王煎日本淮山、蜜汁叉烧、梁溪素脆鳝、椒盐九肚鱼各有风味，唔错！大红片皮乳猪皮很脆，本身烧得唔错，可惜皮下脂肪极多，冇咩肉食，严格讲唔合格，咸柑桔川贝鹧鸪炖花胶汤成功打开味蕾，咸柑桔的咸酸味特出且又恰到好处，喝得出川贝香，花胶软透，组合有心得，水准之上。礼云籽酱炒大虾球软壳蟹怪不特别香，软壳蟹身上沾满礼云籽酱，口感更加丰腴；伴菜不失色，青豆非常翠绿清甜，更有新鲜百合，不过卖相就比较平平不吸引。青椒清香老虎斑奶白汤头味道鲜美，带少许青椒辣，好好饮！鱼肉嫩滑，与汤同吃，最佳配搭！鸡中菌日本长芋带子煲够镬气，带子大只。蒽烧酒香盐焗鸡皮脆肉香，胸肉亦滑，鸡珍非常多。爆椒榄角骨味道极好，甜酸咸味平衡，肉质松软，心水推荐。浓汤浸千丝日本大根汤汁非常浓郁美味，丝丝大根如面条，软嫩入味。上汤京都腐皮浸豆苗京都腐皮好好味，超滑！砂锅生拆蟹粉炒饭服务员在我们面前把蟹粉倒落饭，然后搅匀，未食已经闻到蟹香，湿湿地很好味。红豆沙汤圆、椰汁马蹄卷最后两款甜品，完美的结束。
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So, we have heard of the various Chinese restaurants helmed by chefs from the FLM series. Yue, by the Lubuds group is one. Have never tried since its opening. Comments I have heard in general were: very skilled chef, high price point.Dinner, organised by she who was obsessed with the dish 仙鹤神针.Here’s what we had. Appetizers: Spicy tofu- firm, chewy texture paired with a bold, lingering heat which did not overpower the natural earthiness of the tofu. Sweet and floral Guava Marinated with Five-Spice Powder. The natural crunch and juiciness of the guava contrasted beautifully with the warm, savory undertones of the seasoning. 潮式卤水冻鹅肝- silky, smooth goose liver without any unwanted bitterness. Every bite was deeply flavorful yet delicately balanced. 烧椒酱濑尿虾- too spicy for me; but others thought it incredibly meaty, fresh, and packed with natural sweetness. 燕窝酿鸡翼- I recall my favorite from 名人坊- this was good, with abundant pigeon’s nest; skin perfectly crispy. Burdock (牛蒡) seared to perfectionThe reason we were all here- *dumroll*- 仙鹤神针, considered as one of the "Top Ten Famous Dishes in Hong Kong”, which was essentially fin stuffed in pigeon and simmered in rich broth. Process of making was intricately detailed- chef had to first debone the squab whilst keeping the skin intact. Stuffed with fin, the braising process required meticulous craftsmanship and mastery of heat control to preserve the rich juices of the pigeon. $980 for one- Which Grumpy compared to a Kinder egg and 红烧包.脆皮葱油鸡- standout execution of a Cantonese classic: crispy skin was perfectly rendered, with the meat remaining juicy and tender. The scallion oil was deeply aromatic, accentuating the natural sweetness of the chicken without overwhelming it. 金梅陈醋咕噜肉- with an emphasis on crunch, depth and balance. 咸鱼蒸肉饼- an absolute comfort dish; pork patty was perfectly tender, with crunchy chestnut bits adding a delightful contrast. The salted fish was present but not overpowering; enhancing the umami of the pork without making it overly salty. 浓汤浸干丝日本大根- impeccableknife-work on the tofu strands, allowing them to soak up the intensely flavorful yet light broth. The Japanese daikon added a subtle sweetness. 砂锅生拆蟹粉炒饭- crab roe was poured onto the expertly cooked fried rice (with crispy rice at the bottom of the claypot). Each grain was evenly coated in a luxurious umami richness.椰香马蹄卷In summary: a table full of deeply satisfied customers- dishes showcased technical mastery, ingredient quality, whilst offering nostalgic comfort with a refined touch.
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今晚品尝了三道经典中菜，每道菜都展现了厨师的功力与心思。 **芝麻鸡**外皮酥脆，裹满香浓芝麻，鸡肉嫩滑多汁，蘸上甜酸酱更添风味。芝麻的香气与鸡肉的鲜美完美融合，令人回味。 **鲍鱼鸡粒饭**奢华而不腻，鲍鱼片软嫩弹牙，鸡粒入味，米饭吸饱了鲍汁的精华，每一口都充满层次感。虽然鲍鱼份量不多，但整体搭配得宜，值得一试。 **虾饺**晶莹剔透，外皮薄而Q弹，内馅是饱满的鲜虾，爽口弹牙，还带点笋粒的清香。蘸上少许辣椒油，更突显虾的鲜甜。 总的来说，这三款菜式各具特色，芝麻鸡香脆惹味，鲍鱼鸡粒饭丰腴鲜美，虾饺清新精致，展现了中菜的多元与细腻，值得推荐！
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虽然酒楼的食物质素高，但是服务人员态度真的很差。入座后三次叫服务员，等了10分钟仍然没有人开茶。等到有服务员来的时候，就跟我埋怨说公司人手不足，没有办法。入座时间限时90分钟，60分钟已经通知会截单。埋单的时候服务员阿姐只去她的熟客倾计，我们等了20分钟多次叫埋单亦没有人理会。虽然食物质素高但价钱不是便宜，一个灌汤饺$98，一碟生肠$118，一个咸鱼鸡粒炒饭$268，3个人埋单$800，但服务态度竟然连屋邨酒楼还差，真的大开眼界。第二次光顾，但应该也是最后一次。
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今日试吓restaurant week 午餐。$248 －位，点心每款每人一粒。点心拼盘招牌虾饺王，胡椒高汤小笼包，海皇芙蓉酥皮芋盒。虾饺王虾饺皮很薄，虾肉爽弹，没有太多调味，味道天然。胡椒高汤小笼包这个小笼包充满汤汁，小笼包皮很薄，满满嘅肉汁，而且带一点胡椒嘅辛辣，味道唔错。海皇芙蓉酥皮芋盒这芋盒炸得松化唔油腻，当中的虾胶鲜甜，和滑滑的芙蓉真合拍，好吃！菜胆杏汁炖猪肺汤菜胆炖到软软的，猪肺汤好润，奶白杏汁的汤汁，味道浓厚的老火炖汤，味道鲜甜。虾子柚皮鹅掌柚皮很软绵绵，加上高汤的鹅掌，鹅掌软滑离骨，好吃嫩牛筋阳春面牛筋入口即化，充满骨胶原，汤汁鲜美，加上软滑阳春面，不错旦白杏仁茶杏仁茶有著雅淡的杏仁香，口感香滑，配上滑滑旦白，味道轻甜，满足。
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