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去之前，先在网上订了位，后面收到餐厅邮件，必须支付500港币才能保留位置，行，餐厅的规则，我尊重，但好歹，服务请你也符合你们的定位，两份套餐告知双人起订，但为何套餐内的饮料口味选择也必须两个人都相同？后来看到了，一瓶相同口味的饮料可以节约成本，但这吃相放在这种号称米其林的餐厅是不是难看了点？我又不是吃自助餐，两个人要保持相同口味的选择！何况是饮料！和餐厅沟通了半天，没有任何的反馈，就不了了之了，这是我吃到现在最差的米其林餐厅的服务！周围基本都是老外，那个服务热情周到兼友好，我们倒茶都要喊半天，如果是这么不想赚国人钱，那就规则写清楚！其实当天是可以投诉的，但不想和他们浪费我的时间！再说一下菜品，没有任何惊艳，话说普通高端一些的港式餐厅都可以出品，然后那个金汤菠菜的处理，菠菜可以那么涩，我也是无语了，其他的菜品，我只记住了不是酸，就是甜，没任何其他记忆点！四千多来吃一餐实属没必要！综上所写，如果想着来打卡的，劝退，不差钱的，不在意服务的，可以来用餐！那天安排的靠窗位置，但玻璃脏到根本看不清外面的景色！文华东方，什么时候已经水准那么差了？ 继续阅读

今晚去咗文华东方酒店嘅米芝莲一星中菜厅 — 文华厅庆祝生日🎂！点咗好多款菜式，真系食到超满足😋！首先，个西班牙黑毛猪叉烧真系一绝！肥瘦适中，入口即溶，叉烧味浓郁，简直系完美💯！炸子鸡皮脆肉嫩，鸡味鲜甜，同样出色👏！其他菜式都唔错，例如：片皮鸭🦆皮脆肉 juicy，配埋饼皮同酱汁一流；萝卜丝酥饼口感丰富；红烧豆腐鲜味十足；还有其他小菜都做得好好味😋！另外，佢个甜品都系食Signature Dessert，绝对系打卡之选🪄🔮环境方面，文华厅装修高雅，服务一流，侍应态度亲切有礼，令成个用餐体验更加完美🥰！总括嚟讲，文华厅嘅菜式质素高，环境舒适，服务贴心，绝对值得一试！ 继续阅读

Normally I will cook in the weekend, or just have something simple outside. Today we decide to go somewhere nice for lunch after my annual medical and eye check and have booked Man Wah in Mandarin Oriental Hong Kong.Having visited here a few times but all for dinner, it is actually my first lunch in Man Wah. We are seated at a table on the window side looking out to the Victoria Harbour and the old Supreme Court underneath. With good natural light, the environment is very comfortable and relaxing.To start I have a glass of Louis Roederer Collection 244 ($318), a refreshing champagne based on the 2019 vintage. We also have the Snow Chrysanthemum ($80 each), with nice flavours and a darker colour, permeating with an interesting aged tangerine peel aroma. There is also a welcome drink of homemade White Bitter Melon Tea, seasoned with some lime and a bit of lemongrass, highly refreshing and appetizing.We order a number of dim sum, with the manager helpfully arranging two pieces each so that we can try more varieties. Starting with Har Gau 笋尖鲜虾饺 ($70), with a thin dough skin and the fillings of shrimp and bamboo shoot seasoned very well, having a nice bite. Delicious.The Siu Mai 家乡咸鱼烧卖 ($70) has some salted fish mixed with the minced pork, with a few salmon roes on top. The savoury taste of the salted fish is delicate, adding flavours but not dominating, so even for people who normally do not eat salted fish this one would be good.The Crab Meat Dumpling 羊肚菌蟹肉粿 ($112) has a generous stuffing of morel mushroom and crab meat, in a translucent thin dough skin, so able to look through inside. The fillings are good in taste, with the mushroom having its unique fragrance.The Soup Dumpling 怀旧灌汤饺 ($208) is made in the traditional style, with the soup inside the dumpling and not immersing the dumpling in soup. With shrimp, scallop, pork, shiitake mushroom, and supreme broth, it is a truly luxurious and delicious dim sum to enjoy.Next is Pan-fried Green Chili filled with Carp Fish Paste 煎酿虎皮椒 ($188). Using Japanese green chili, the spiciness is not too strong. The carp fish paste is homemade, very bouncy and the black bean sauce provides a wonderful savoury taste.The Shanghainese Soup Dumpling 南翔小笼包 ($92) is thoughtfully put on a wooden holder, allowing us to pick them up without worrying to poke the dumpling skin to burst forth the broth inside. The minced pork is seasoned nicely, with the broth wonderful in taste.The next dim sum is a recommendation from the manager. The Pork Belly Dumpling 中山金咤 ($80) has a funny water-drop shape, with red bean curd sauce and pork belly fillings. Its name comes from the distorted pronunciation of the master teaching the apprentice how to knead the shape. It is the first time I have seen this one and recommend trying it out.The Pan-fried Rice Roll in XO Sauce X.O.酱珍宝虾干煎肠粉 ($198) comes next, with the rice roll made by the chef himself. with a perfect texture. After pan-frying with some soy sauce, the homemade XO sauce is added for its flavours and some spiciness, with some large Tai O dried shrimp on top. I applaud the chef’s effort to showcase local ingredients, and this is a great example.Another of the recommendation from the manager is Iberico Ham Puff 伊比利亚火腿烧饼 ($112). The concept comes from the Shanghai puff, but reducing in size, and instead of using the harder Yunnan ham, the chef uses the 24-month Iberico ham, with a softer bite and also less salty. Adding the Taiwan scallions for more fragrance, with some sesames scattered on top, it is excellent and a must-try.For dessert, my wife has Red Bean Cream 远年陈皮湘莲红豆沙 ($128), with lotus seed and aged tangerine peel. Not too sweet, the aged tangerine peel is also very fragrant, but the beans have been cooked to the degree that they have broken down and having less ‘bite’.My dessert is the Chilled Fig Cream 云裳无花果甘露 ($148), with seaweed sago. Very Instagram-able, the staff used a glass jar to hold the fumes which comes from the liquid nitrogen, creating a pretty scene. Instead of using mango, the chef has opted for fig, and also replaces the sago with seaweed pearls to provide a healthier option. There is also no cream added to the dessert.Service is very good, with the staff friendly and attentive, explaining the ingredient of dim sum and their origins to us. The bill on the day is $1,884. For high-quality dim sum in a fantastic setting and ambience, Man Wah is definitely one of the best restaurants in town. 继续阅读

小妹约人吃饭，通常都会早一点，今天 booking 一点半，应该是第二轮了，一如既往，比预约时间早了十分钟，上到酒店二十五楼《文华厅》，说出名字，那位服务员小姐跟我说（很有礼貌的）：「还未到时间，两位可以先落去大堂等一等。」🙄小妹不知如何反应，明白第一轮客人也许刚走，桌子需要打点一下才能招呼我们，但是要回去大堂等小妹第一次遇到。看看环境，毕竟旧文华电梯大堂地方狭小，也许还够空间放一两张凳子给客人等位吧？不要紧，今天小妹请客，心情大悦，就下去大堂坐一下，几分钟而已，一点三十分准时入座。【 文华厅前世今生 】甫一进去，发现《文华厅》完全变了，环境开扬，我们窗边桌子能远观中环湾仔。****翻查小妹的 dining diary，惊觉原来上一次来《文华厅》已经是二零一九年六月，那晚乃品茶晚餐（其实食物味道普通，只是多了点泡茶玩味，每人有两个计时器，算算甚么时候茶才可以喝 ☝🏽，因此之后没有再想起文华厅）。一别数年，文华厅连主色调都由深红改成蓝色，那些雀笼吊灯还在呢。前世今生，红色蓝色，各有利弊。之前嫣红，墙色也深，窗边格子窗花围绕，甚为古雅，整个餐厅变得深邃，唯采光稍逊，整个地方甚为黯淡，却添几分神秘和艳丽。现在变成蓝色，多了现代感，整个大厅开扬了，不过这个 blue tone，似 high street 的 patisserie 多过中菜厅，也未免没有 character 了。还有以前用了红色桌布，衬托中菜厅的主色调，桌子雅观，反观现在浅紫灰色桌布，倒像商场酒楼🫤，看上去欠缺贵气，还是烫得直滑的白枱布最好。【 茶 】今天叫了铁观音。店方奉茶用有盖茶杯（焗盅），因为茶叶不在杯中浸泡，焗盅除了保温好一点，没有其他功用。《文华厅》的茶其实不差，茶色青绿，几杯后味道依然，回甘绵长。****今天简单吃套餐 A（$ 768），再加一笼虾饺（$ 128）。先来【 香槟 】Louis Roederer 243。不是 Cristal 般深度，尚算怡人。****【 虾籽瑶柱小笼包 ｜ 鼎湖竹笙上素粿 ｜ 黑松露带子荔芋 】造型落足心机。味道也不错，小笼包皮薄而不漏，肉汁丰盈，多了点虾籽，点缀一下，算是好的开始。****素菜粿黏度适中，也有清香，加上竹笙如网，虽未算雅丽，亦要嘉许厨师心思，可以之作。黑松露带子荔芋有些 gimmicky，不是甚么也要加松露的。一般松露油味入火水，如果品质一般的黑松露，则缺乏香味，强加点心上实属无谓。追加的【 笋尖鲜虾饺 】，出品达到基本要求，皮软糯不黏牙，虾味道鲜美（没有异味是很重要的），笋和肉都份量恰好，大小有分寸，包功亦好，夹起来有重量皮却没有破烂，不失粤菜点心精致，调味恰当之虾饺，远高及格只仍未至惊艳之境而已。****【 老火汤 】甜美，有层次，热度够，火候足，有种家的味道（是好是坏，自行判断，小妹并不介意，小妹家煲的汤可以是否滋味呢）。****【 羊肚菌鲍鱼滑鸡煲  】长气了点，不过都系要讲，就是小妹觉得粤菜分开小碟摆盘上菜令菜式热度欠佳。这个小型鸡煲则非常够热，用小瓦罉盛载，保持了那点「镬气」，小妹觉得这个菜虽然很浓味，但是没有过咸，羊肚菌、鲍鱼和鸡肉都保持了原味，这样的调味毕竟有难度的。****【 酱料 】今天的菜肴都调味够，没有需要太多酱料辅助，酱油没有用过，中间的辣酱可以的，二右手面为一般 XO 酱（不知是不是 exactly XO 酱呢）。****【 生炒腊味糯米饭 】酱香得宜，不咸不腻，色香味不差，只系有两大问题，一，饭粒太硬，近乎生米；二，份量太少（连小妹胃纳有限都觉得文华太小家了）。****【 红糖金耳葛仙米炖秋梨 】很甜蜜糖水，只是当下天气不够冷，这种甜度，加上是红糖略为太重，而且甜得来有点单调，稍欠秋梨清新。****【 美点双辉 】绿豆糕粉滑，核桃酥酥脆，还是不差的。****【 盛器 】总结之前，想说一下《文华厅》的餐具，小妹觉得一家 posh 的中餐厅，装修「光鲜」，需要搭配餐具也对应，这里的餐具显然已经残旧褪色（可以看看盛老火汤的碗和美点双辉的木盒子为例），纵然这里的餐具是古董，对比开扬而现代感的餐厅甚有违和感，已经不衬餐厅氛围。不要误会，残旧跟历史悠久的餐具是有分别的，更与日本「侘寂」风马牛不相及。如果到过京都《岚山吉兆》，目睹过京料理亭素淡中雅丽而世故的房间，再看桌子上北大路鲁山人的食器彷如「残破」，看真点低调和谐，才领略人家的美学高峰（吉兆也有用法国 Baccarat 的）。管理层是要检视一下奉客的餐具了。说远一点，来自东京的名鮨店『かねさか』（金坂），香港分店人家都有用江户时代骨董『九谷焼』小碟呢，那种气派跟这里的陈旧感不可同日而语的。【 总结 】多次经验，觉得文华酒店很多地方还未达最高级酒店服务水准。首先，用现在眼光去看，酒店有先天不足之处，就是地方小，这栋楼是细小的。当然更重要的是店方未能请到称职的酒店管理和服务员，再者，服务员工制服也太「中菜酒楼」感觉了。今次午餐小妹请客，顾客体验令人十分尴尬，餐厅是否可以安排几张凳给略早到临却未能入座的客人坐坐呢？早到的客人不太多吧 🤔，总好过要人家乘升降机回到大堂坐吧？至于食物，几年前已经觉得《文华厅》只属于中等水准，烹调没有问题，只是味道实在平庸。只懂用靓料，不会做好菜，也扣分了。常去的 Chinnery Bar 还可以，不过整体来说，似乎文华酒店有点年华老去的感觉。 继续阅读

As suggested by my friend, we had a lunch gathering at 文华厅 recently.Dim sums are very good. For steamed dim sums, we recommend har gau and crab meat dumplings with morel mushrooms. For baked and fried dim sums, whole abalone and chicken tarts are must try. Iberico ham puffs are delicious, too. It is a pity that steamed rice rolls will only be provided during weekends.Chilled fig cream with seaweed sage is a delightful dessert we recommend.Soy sauce chicken is one of the best I have tried.Ambience and service are very good. 继续阅读