影片
港铁中环站 D2 出口, 步行约2分钟
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电话号码
23618933
营业时间
今日营业
12:00 - 14:30
18:00 - 22:00
星期一至日
12:00 - 14:30
18:00 - 22:00
以上资料只供参考，请与餐厅确认详情
🥰 话说早前去 “香港大学同学会” 食饭, 発现味道唔同咗, 原来大厨已经离开, 并自立门户 “昌哥”. 昌哥曾任 “陆羽茶室” 主厨, 略具名气, 今晚相约老友 “长介”, “村井”, “一清” 江湖饭局, 决战 “昌哥”.🥢 餐厅走老饭店格局, 其实就系 “香港大学同学会” 咁嘅样, 圆枱白枱布, 用餐当晚全院满座, 我哋提早以讯息预订菜式.鸡子戈渣凤尾虾多士菜胆杏汁白肺汤烧云腿鸽片古法盐焗鸡鸳鸯肠煎酿鲮鱼蛋白杏仁露😱 鸡子戈渣, $180. 服务员推介嘅, 口感烟靭, 本身冇乜味, 要加糖. 🦐 凤尾虾多士, $128. 今时今日竞争激烈, 呢个虾多士做到基本要求, 但冇惊喜.🤗 菜胆杏汁白肺汤, $180. 材料十足, 够唒热㖞, 杏汁味道非常平衡, 我钟意!🕊️ 烧云腿鸽片, $350. 其他地方食唔到嘅菜式, 鸽肉偏甜, 用嚟平衡云腿嘅咸味.🐥 古法盐焗鸡, $480. 皮脆肉嫩, 超水准了.🐟 鸳鸯肠煎酿鲮鱼, $180. 手功菜式, 我第一次食. 部份鲮鱼皮硬咗少少, 但整体出色, 人多值得一试.🍯 蛋白杏仁露, $38. “村井” 话太 “渴”, 我又觉得冇问题㖞. 🤗 总结: 咪就系 “香港大学同学会” 嘅味道啰, 菜式味道依旧经典, 期待下次饭聚.
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Heard a lot of chatter about the chef moving down from HKU fraternity. Finally got to try.Dinner in the smaller private room, supposedly seating 14 but we had 11 and it was just right. Here’s what we had. 皮蛋子姜 to go with the champagne whilst waiting for stragglers. 凤尾虾多士- toast remained airy, shrimp sweet and bouncy.腿茸鹧鸪羹- old-school banquet soup, thickened to a velvet-like consistency and rich with the earthy flavor of quail and the umami depth of finely minced Yunnan ham.烧云腿鸽片- bold, savory duo of crisp-skinned pigeon and deeply flavoured, smoky ham.珊瑚桂花炒素翅- fluffy and delicate, with a silken richness that was both light and indulgent.煎酿鲮鱼- crispy and savory, with a satisfying contrast of textures and herbal aromatics.百花炸酿蟹钳- the star of the night- gigantic crab claws enveloped in a bouncy shrimp mousse, covered by a golden crust.玫瑰豉油鸡- silky, tender meat with a fragrant, slightly floral aroma.上汤蒜子苋菜 light, nourishing, and comforting dish that complemented the heavier courses.菠萝咕噜肉- tender pork cubes encased in a thin, golden crust, tossed in a sweet, tangy sauce that was not too cloying; expertly balanced.黄姜姜葱捞面- fragrant and lingering with depth.美极煎班头腩- pan-fried until crispy-edged and golden. The Maggi sauce added a robust, slightly sweet/smoky depth to the tender flesh, coating the gelatinous texture with umami intensity.中式洋葱牛柳条- crispy-edged strips of tender beef, tossed with fried onion petals, in a sweet tangy sauce with a perfect balance of Ketchup, Worcestershire sauce and sugar.陈皮蒸肉饼- unfortunately couldn’t taste any Tangerine Peel at all. 虾子柚皮- painstakingly prepared until tender, with hint of sweetness.虾酱啫啫唐生菜鲜鱿煲- served sizzling with maximum wok hei and aroma in a claypot, this dish was bold and pungent, with crisp lettuce, tender squid, and an assertive hit of shrimp paste.生磨合桃露杞子桂花桃胶寿桃- unexpected climax to end the meal. The best I have had in ages. Must try. In summary: deeply nuanced and expressive take on traditional Cantonese cuisine, where banquet classics, homestyle comforts, and seasonal specialties converge in a menu with a strong focus on flavor, culinary nostalgia and old-school craftsmanship. Dishes were initially served a bit rushed (as we had to leave by 10pm), but after explaining to the thoughtful staff that we had all this wine to finish, pacing became impeccable.
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今个聚餐选了中环这间粤菜，地方好干净（可能刚开张）••食物方面：炸乳鸽好香口👍🏻👍🏻👍🏻👍🏻生炒糯米饭🍚炒得好好味杏汁猪肺汤🐷好香杏汁味芋头鸭🦆芋头好粉好香yumyum虾多士🦐（有点失色，因为干咗D)服务：原本想说不错，但可惜食到1点半时，侍应逐个埋嚟问食物需要包起吗？问了至少5-6次，其中一个女侍应还要态度带点差😤香港嘅服务真的令人失望😮💨
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今日在中环食了这家上楼的传统粤菜菜馆，味味都出色非常，可谓隐世厨世的美味。古法盐焗鸡︰只鸡焗得香而D鸡肉又可以保持到鲜嫩，食到盐焗嘅香味，碟鸡仲连埋鸡润鸡肾，食落特别和味。合时羊腩煲︰羊腩焖得够晒淋又够晒入味，羊腩嘅肉质非常香软，枝竹冬笋和冬菇都吸收了羊腩的精华，叉烧粒炒饭︰个全名好似系叫做XX叉烧炒饭，个炒饭炒得好好食，D饭炒到一粒粒咁够晒干身，虽然系炒野但系就一D都唔油，连D葱花都炒到好香。凉瓜炒蛋︰个炒蛋尽显师傅嘅功夫，凉瓜熟晒得黎个蛋仲可以炒到咁嫩滑。菠萝咕噜肉︰个咕噜肉嘅汁真系可遇不可求，真系用山渣去做，𠮶种酸味唔系一般酸汁或者醋可以取代。桂花炒鱼肚︰呢个𩠌又系做得好好，香、软、滑都做得到，虽然有芽菜但系仲可以炒到咁干身真心佩服。
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非常出色的老派经典粤菜真系唔系咁多地方可以食到咁正宗嘅味道。菜胆杏汁白肺汤，个杏汁唔系用杏仁粉开，唔会有好假嘅杏仁味，猪肺同埋菜胆煲到好似融入咗个杏汁汤底入面，非常和味。煎酿鲮鱼绝对系花功夫嘅怀旧菜式，开咗条鲮鱼攞晒啲肉出嚟搅碎然后让返入去个鱼身度，少啲功架都搞唔掂，点埋佢𠮶个秘制酱汁味道更加出色。腊味煲仔饭真系唔能够睇少，啲腊肠同埋润肠非常靓，润肠有微微嘅酒香真系好正，啲腊肉更加出色，肥瘦分明，食到脂肪部分嘅油香又食到瘦肉部分嘅咸香。最后个绿豆沙用嘅臭草令到成碗糖水嘅味道大大提升，昌哥嘅功架果然名不虚传。
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