影片
开饭介绍
正宗湘菜食府，时代广场分店装潢采用18世纪欧陆式设计，大门设现代式荷花池，三个用餐区风格各具特色，食具及器皿均特别订制，包括中西合璧的金边马碟、英式茶具及西式银匙等。
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特色
适合驾驶人士
适合大伙人
庆祝纪念日
营业时间
星期一至五
11:30 - 15:00
18:00 - 23:30
星期六至日
11:30 - 15:00
17:30 - 23:30
公众假期
11:30 - 15:00
17:30 - 23:30
以上资料只供参考，请与餐厅确认详情
招牌菜
mar 16, 12.........3人来dinner............叫咗 :1) 前菜 (hk$18)-这个前菜调味得宜,带点鲜味2) 辣椒 (hk$15)-我无试到,但友人话唔多6辣,据说都唔错3) 湘汁无袒鸡 (hk$88)-胜在有2款唔同嘅sauce喺底,好特别-鸡喺嫩滑,但唔会有鸡味,这也是大势所趋-深色的酱甜甜地,有点似食新加坡式的海南鸡饭时的黑酱,而透明红的酱,就唔多辣4) 豆酥鱼 x 3 (@hk$45)-顶头的酱喺全碟的重点,味道重花生这类的果仁味,有点带脆的咬口-鱼块厚身,亦很juicy-ok的,但略嫌酱嘅味道除咗重果仁味外,就比较单调5) 湘西4季豆豉香辣虾 (hk$180)-辣味轻微-虾喺大只,但不够爽,鲜味还可以的6) 映山红茄汁虾仁锅巴 (hk$118)-锅巴入口松脆,外表唔硬唔干-而个汁带点微酸,虾仁很够爽7) 加勒风情 (hk$25)-友人话即喺菠萝汁,但唔喺新鲜货式,喺纸包/罐头出品8) 长青 (hk$25)-即喺青苹果汁,友人话应该喺新鲜搾的,ok㖞9) 瓷盅谭家面 (hk$532)-因为我哋挂住倾倾倾同倾..............所以上咗枱好耐先食,汁都无唛,面当然腍咗啦..............呢点全喺我哋嘅问题-所以呢盅面我哋比唔到咩客观嘅意见10) 金陵驴打滚 (hk$44)-特意叫个金陵驴打滚见识吓-不过唔喺我杯茶,因焗过下嘅皮包的喺芝麻馅,并非豆沙馅11) 清宫琬豆黄 (hk$24)-反而喜欢这个很务实的琬豆黄糕点-可能我好钟意食豆啦,所以这个食到很实在足料的豆味,调味清甜,腍得嚟唔喺"削",食到细滑的豆蓉痕迹12) 茶$$$$ x 3 (@hk$12)
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The large dining room of Hunan Gardens looks impressively grand and historical, with wood paneled walls bearing large oil paintings, white pillars, and big chandeliers hanging down from the ceiling above. It's all fake, of course. The restaurant's actually high up in the anonymous, modern sleekness of one of Times Square's towers. But once sat at one of the elegantly laid tables, it's not too hard to suspend disbelief and feel you are actually in a magnificent colonial mansion. The menu is equally decadent, with a good tweny pages worth of Hunanese, Sichaunese and other Chinese dishes including exotic items like frog and shark's fin and numerous others bearing massive price tags. Our Hong Shao Rou (Red Braised Pork Belly) had meat that was nice and tender with flesh that showed none of the dryness or stringiness it can still have at some places. The large top pieces fat were juicy and slightly sweet tasting. But the pieces of meat didn't really have that rich and potent flavour that slow cooking can given them. They lacked the fragrant notes of the chinese rice wine they are braised in and didn't have even the slightest tingle from the chilies, which I felt could almost have been added to the dish at the end here. I also thought that the sauce was just a tiny bit on the thick side, not so much as to make it really gloopy, but still a little heavy. Overall, though, the delight of eating such luxuriantly soft, fatty pork won through these slight limitations in its taste. The Rice Crackers And Shrimp In Tomato Sauce used fresh, whole tomatoes and the sauce still had some only partially broken down pieces in it. This made it wonderfully fresh tasting. The puffed rice crackers soaked up this bright, healthy feeling sauce. The crackers had a crispness to them with contrasted with the soft smooth texture of the shrimp in a really satisfying way. This combination of ingredients in this dish, with cool fresh vegetbles and light tasting seafood, felt very different to most Chinese dishes I have had in the past. In my opinion, it was something that worked really well. We also had Chicken With Walnuts In A Broad Bean Sauce. This presented a really satisfying contrast of textures, between the spongey pieces of chicken breast and the crisp pieces of knobbled walnut. It was a combination that worked brilliantly. That said, I agreed with one of my companions who felt that the ratio of walnuts to chicken leant too much towards the former. The nuts tended to clump together because of the sticky sauce, forming big clusters that were less pleasing to eat. The sauce itself was good however. Often I have found that the pungent taste of broad bean sauces is a bit overpowering, but here it was nicely restrained, with just a little bit coating the meat and nuts and helping to sort of lubricate the dish. The Sei Gwai Dáu (Green Beans With Minced Pork) were also very good. The beans were cooked nicely al dente, so that they still had a crisp bite to them which added to their fresh taste. They were just lightly scatter with flavourful pieces of mince pork, unlike in some restaurants where there is a huge heap of very bland meat. Overall, I feel that Hunan Garden offers above average food which just about matches its mid-range prices. While some of the dishes fall down in certain aspects, and are not as good as those you would get in a higher end place or a private kitchen, they all show some real care in their cooking and exhibit some really interesting tastes and textures. Hunan Gardens is a good place to try a wide range of different Hunanese and Sichuan food and feel confident you are getting close to the real thing.
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we literally stumbled into this restaurant when looking for lunch on a wednesday, attracted by a sign that says 30% discount on all lunch menu dishes (except dim sum). afterwards we were so impressed with the place & food that we returned for a sunday dinner with 6 people.the entrance to the restaurant is low key, but the spacious inside is western style décor. we were seated at the front section where all the chairs are small, low-rise, armed sofas. they are much comfy than straight back chairs. the tables are placed far more apart than usual, resulting in lower conversation noise around.since we are new to hunan cuisine in hong kong, we took time to choose only those dishes that are uncommon or unavailable in most cantonese or shanghainese restaurants.洞庭豆酥鲜鱼 fish fillet with fried minced bean ($45/piece) rated A: the strangely paste on top of each piece of fish was very tasty & not salty like other similar sauce pastes. the poached cod was almost without added oil – the meat was tender & full of natural flavors. funny thing was: the menu says $45/2, which was explained to us by the waitress to mean “$45 each, with minimum order of 2 pieces”!蒜椒红烧田鸡braised frog with garlic & chili sauce ($98) A-: there are not only one frog dish on the menu, but four, each with a sauce of different degree of hotness. the whole frog was cut into small parts including bones. the meat was just delicious, period!樟茶鸭 smoked duck in camphor wood & tea leaves ($140/half) A-: this version had the most crispy skin I ever had before, almost looked like peking duck from afar. the duck meat was more tender & juicy than normal. i think this can be a “cheap” substitute for peking duck! the small buns were a tad dry & hard. on a minor note, i would like to have stronger tea leaf flavor in the duck.虾仁小葱炒饭 fried rice with shrimps & chicken sausage ($88) A-: the dish looked unassuming, but when it was brought out hot, it made all the difference in taste. the shrimps were cooked just right, the rice was al dente, and the little bits of chicken sausage added aroma to the food. the only issue was to ignore the oiliness.肉丝鱼酸羹sour potage (soup) with shredded pork & fish ($88) A-: this soup tasted uncannily like shark fin soup! all ingredients were finely cut. the seasoning & soup stock were perfect. just a tad of vinegar flavor, not sour at all. consider this the poor man’s shark fin soup or environmentally correct substitute!金陵驴打滚 sweet pancake roll stuffed with ground coconut & peanuts ($38) A-: when you have a dessert packed with authentic materials & low sugar level, automatically high mark!桂花芝麻汤丸, 芒果核桃露 sesame dumplings in osmanthus sweet rice soup, mango walnut sweet soup ($25 ea) A-: can’t you taste them just from looking at the pics fantastically yummy!海鲜锅巴crispy (sizzling) rice cracker with assorted seafood ($138) B+: weak seasoning, rice was not sizzling. but they give you lots of sea scallops for seafood.芝麻叉烧酥 BBQ pork & black mushroom sesame pastry ($13 ea) B+: like a pastry version of BBQ pork bun, nothing stood out in taste or feel.豆皮虾仁 stewed shredded bean curd & shrimps ($88) B+: the bean curd ribbons were like noodles, the shrimps were crunchy. but the mild seasoning made this dish not impressive.素菜饺 steamed vegetable dumplings ($32) B+: generic, but large stuffing with good flavors.the service was above average, in that all little requests were promptly noticed & attended to. the staffing ratio is probably higher than other restaurants in that building. i think it is uncommon to have a specialty restaurant that offers both great food & comfortable upscale place, yet not charging a whole lot more. in my mind hunan garden is one notch above peking house in that perspective.
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镀银高身茶壶，新鲜花摆设，相金边的杯碟印有马的图案，餐巾又滑又厚，绣上餐厅名子，装修简单但有气派，饮普洱茶，应为中上级，滑而香，服务周到，值5星级，食物:椒盐九肚鱼 $48，切头切尾，肥嘟嘟，肥美可口，新鲜，只有薄粉炸。鸡煨面$$32，鸡汤清而不腻，好有鸡味，非常好味，少许嫩鸡肉，面幼滑，不会煮到淋PadPad北京素菜饱$18，水准OK蟹觳皇$24，松化可口，像义烧稣，形状似蟹觳。珍珠鸡$18，OK泡菜$36 - 豆付，花生，青瓜-好味
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放假前夕，我们一众新人新department仝人，又来开多一次圣诞大餐，阿ger就特登book了台，带我们吃高级的洞庭楼。是美心集团的食府，是美心集团的高级食府，再加上米芝莲的推介一下，令到本来走高档路线的洞庭楼显得更加的华贵。地方堂皇，舒服，金碧辉煌，FINE DINNING是一定的，华丽的饮食地方，最好，是用来招待贵宾。是日，五个人食饭，来洞庭楼，理所当然的会想到食湘菜。不过过了第一道菜之后，渐渐的发现，我们正在吃的，是江南的味道。首先来的，是鸡，本来听到的是左宗棠鸡，但有同事说不能辣，经过经理的介绍后，换来了口水鸡。有辣，但程度必定不及前者，对我来说，可以叫做完全的不辣。不过，我们享受的，是鸡味。虽然，鸡味是一般，但极度嫩滑的鸡，皮肉皆滑到无比，正是这样的嫩，加上微微辣的汁，再者鸡肉够厚，是值得回味的。 鱼，一看就知道，炸鱼配上五柳汁是，这是京味的菜式。松子黄鱼，黄花鱼炸到连骨也带脆。鱼肉酥香，而这一种口感，是要新鲜鱼肉才能做出这一种效果，五柳汁甜酸度谛中，有饭的话，当真需要捞一捞。 豆皮虾仁，也是非湘菜系列的食品，这一砵虾仁有著浓浓的鲜汤汁，其美味虽源于此，但最重要是虾的爽脆。因为是河虾，淡水虾比较上味道淡口，但因为活动量大，其肉质是特别爽口的，而这个虾仁，的确是粒粒弹牙。 正宗的江南菜，我们有一窝云吞鸡，上海式的云吞，比较大只同猪肉成份较多，配上用原只鸡肴成的汤，充满了香鸡的精华。鸡汤，味道重而香。 饮过汤，食埋只鸡才觉得是全套。此鸡肉，同样的嫩滑，煲过汤之后的鸡，少了一份油腻感，但鸡味依然在，没有像广东式的煲到老晒火，鸡肉并不太松散，保持到皮滑肉嫩，是一道很考时间控制的菜色，绝对称得上是佳肴。 说明有人带头放肆，领导就叫了一只北京填鸭，店方说要等45分钟。一句等吧，我们就等埋今餐的重头戏，片皮鸭。原只鸭，即叫即烧，亦在我们的面前即片。服务好的高级食府的确非常之细心，知道客人对怎样去片鸭子有不同的要求，在开刀之前，特地来问问我们想怎样搞。而我们，就决定了连肉片。啖啖的鸭皮，本身已经香口，夹带著一层厚度适中的鸭肉，加点葱瓜，加点浓酱，这就是北京人爱食的香口。鸭子够肥，夹带肥油来吃，感觉更加是香味十足。 华丽的一个午餐聚会，有点似team building，各同事又加深的了解一下大家。中午饭不酒，一行五人，为明天的圣诞长假，碰杯后，再回到自己的岗位，努力工作。
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