154
4
10
港铁中环站 D1 出口, 步行约4分钟 继续阅读
电话号码
25643868
付款方式
Visa Master 现金 美国运通 银联
座位数目
52
其他资料
Wi-Fi
酒精饮料
自带酒水
切蛋糕费
加一服务费
食记 (180)
等级2 2018-04-28
1840 浏览
今日来到中环安兰街嘅「礼宾傅」,由前礼宾府总厨开设,特首食得嘅出品当然有水准,招牌师傅五味炸子鸡皮脆肉嫩,柱侯安格斯牛腩味道浓郁,蟹肉大良炒鲜奶成碟扫清,加上环境舒适,系中环商务、家庭和朋友聚会的不俗地点。食完再行落去昭隆街永乐园买杯奶茶,成件事就perfect哂! 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2018-04-11
1364 浏览
这是一间很多好评的中菜厅,刚刚朋友生日便即管去试下它的晚餐。餐厅位於兰桂芳区的商厦中,装修走类似古旧中国上海风,颇有特色。座位不多加上楼面面积不大,整体感觉有少许挤迫,但可以接受。虾酱芥兰,热腾腾的上桌,香气十足,芥兰软硬度适中,味道侧不会太咸,很惹味的一味菜。(太肚饿唔记得影相)炒桂花翅,细细的一碟,它做到了桂花翅必要的乾身,整体爽口不会油腻,唯调味较轻是美中不足。五味鸡,算是必点的菜式吧。鸡连同5款酱料一起上桌,派头十足。酱料分别是抹茶华盐,柠檬汁,南乳,蓝莓酱及洛神酱。鸡本身已炸得很脆很内味,也可再按自己喜好沾酱,个人觉得除了柠檬汁不太配合外,其余均可增加风味。整体质素不错。礼宾傅炒饭,这个饭炒得很香很入味,够乾身而且份量算足,好味。炒蟹肉蛋白,也是细细一碟,味道觉得咸咗少少,但啖啖也是蟹肉加蛋白,点上陈醋去吃是很配合的。甜品杏仁糊,太淡了,像沟了水一样,而且份量很少,不合格的一个甜点。整体而言,餐厅细细但环境舒适,菜色质素不错,但叫价有点偏高,而且食罢不会令人有点好想再去的感觉。是期望太大,还是什麽呢? 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
This restaurant offers authentic Cantonese cuisine, with Master Chung managing the kitchen, leveraging his vast experience working in the former Governor's House serving the local and overseas VIPs of the finest Cantonese dishes. Located in the heart of Central, the restaurant has a nice decor of contemporary design, with comfortable seats. There are also a private room but unfortunately the sound insulation is not sufficient to prevent the loud laughter keeps bombarding us from someone inside. We ordered the Deluxe Tasting Menu, with the first dish being the Steamed Crab Claw with Shaoxing Wine. Before arriving the fragrant smell of the wine already reached us, and the taste was quite phenomenal, with the crab claw of good size, and one can readily tell the crabs are live and not frozen. The savory flavor of the wine is a great match with the sweet and delicate taste of the crabs. A wonderful start for the dinner and setting up with a high expectation for the rest of the meal. The second dish is Pan-fried King Prawn with Premium Soy Sauce. The prawn has a beautiful golden brown color on the shell, pan-fried to a crisp texture but keeping the meat moist and tender. Apart from the soy sauce, there are also shallots and chili added to provide extra dimensions to the taste. Sounds simple, but how to balance well the richer flavors of the sauce not masking the prawn demonstrated the skills of the chef. The third dish is Minced Chicken and Bird's Nest Soup. Bird's nest is more commonly served as a dessert but a savory style is equally, if not more, delicious in my opinion. With the bird's nest absorbing the chicken stock, but offering a bit of bite on the mouthfeel, and with the minced chicken giving additional complement on texture. There are a few flakes of gold added to increase the premium and appeal as well. These three dishes delivered a three strike to my dining experience on the night. The fourth dish is Stir-fried Hokkaido Scallop with Asparagus and Truffle Paste. Again it looks simple, but immediately you can recognize the quality of the scallops being sashimi-grade. The asparagus, bell pepper and celery give an interesting contrast on texture, but personally I think the truffle is a bit too strong on its taste and a bit overpowering the more refined flavors of the other ingredients. But still I like the dish. The fifth dish is Braised 8 Heads South Africa Abalone with Goose Web. The abalone is certainly big in size, but it is a bit rubbery, which I believe is more the issue on the quality of the abalone than the culinary technique. The goose web is on the other hand very good, with the flavors infused well into the web, and braised to perfection. The choi sum is also a good complement. A bit of a disappointment but mainly because we got a high expectation as well. The sixth dish is Poached Mustard Green with Layer Bean Curd. The mustard green has been poached in the supreme stock, with the flavors seeped into the vegetable well, and there are a few wolfberry added to add both color and flavors. The layer bean curd also has absorbed the stock to give the same great taste. A nice dish overall. The seventh dish is Lai Bun Fu Signature Fried Rice, which got abalone, lobster, scallop, Chinese ham and black truffle. The rice is not overly stir-fried to completely dry, maintaining a slightly moist style. The piece of abalone is big but the others are quite finely chopped so I could not readily tell their presence. The taste is good but again I think the use of black truffle needs to be careful as the aroma is too powerful and can easily dominate the whole experience. The last dish is the Daily Sweet Soup, and today it was the Walnut Soup. It is prepared in-house and not coming from ready-made ones, with an appropriate sweetness to more tailored to the current healthy palate of customers. A nice conclusion to a good meal.Apart from the noise, generally the service and ambiance is satisfactory for a high-end Chinese restaurant. The toilet however is a bit unclean and this should be something the restaurant needs to be careful, as it can seriously downgraded the overall experience. With the bill totaling $2620 it is a bit high on price but still considering the premium ingredients they have used it is not unreasonable. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2018-03-06
769 浏览
年头真系好多节日,新年就梗唔在讲,另外就系屋企人同朋友仔都大多系上半年生日,不停食去庆祝都系常事,今夜就系我朋友GIGI生日,食货是常识吧!而她尤爱中菜,就带左佢去上等人先去中菜餐厅庆祝去~这餐厅一进入内就是上等的感觉,座位唔多,人客都唔算太多,内里有不少古董陈设,亦有多幅香港港督礼宾傅的变迁相片,有点像走入了博物馆般,但来得这里就当然唔系睇野喇!食好野先系重点中重点!因为这餐厅的主厨就你以前系港督礼宾傅掌厨,黎得呢度就系想食吓以前港督系系咩好野既!睇左一阵菜牌後我地就叫左几款正菜生日梗要食豪D,又点少得食返个翅先!我朋友叫既桂花鲍鱼炒素翅靓吧!我本人就觉得坚靓仔!未食前已不停影相,细味之下有好清新既桂花香,同时亦夹杂着鲍鱼的鲜甜味道,加上鱼翅又好爽口,层次感十分丰足,坚系好食而我唔知点算会叫既素千层浸芥菜胆原来亦很精彩!主角不是菜亦不是千层,是是是其的汤汁,超级鲜甜!食得出个汤汁系用鸡同瑶柱煲成,爆甜!菜及千层都吸收晒个汤汁,每一口都是充满汤汁的精华在内,每一口都是超高的享受!再来有五味炸子鸡,五味其实就系有5款酱汁俾你点来食,身为酱怪的我就当然喜欢,但重点当然系只鸡吧!只鸡炸得外脆内嫩,肉质嫩滑之余仲好甜,皮又脆卜卜,而且仲系热辣辣,根本不用点酱食都已经好好味道!最尾就要食个靓饭饱饱佢先得! 这个礼宾傅炒饭个样一睇就知系好食!入面又菜粒又蜡肠又有鸽肉,很是香口又够晒味,真系食多几碗都会想继续食落去,我地2条友就当然KO晒这餐系有少少贵,不过都系可以接收到的水平,加上食物质素真系无得输,真心系值既! 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级2 2018-02-11
354 浏览
I really enjoyed the dining experience at Lai Bun Fu. The service was great and food was absolutely delicious. We ordered a crispy chicken with five different sauces, which was really tasty. The skin was crispy and warm while the meat was very tender.The wagyu beef brisket was very tender and the turnips were very flavourful as they were soaked in the sauce. Next was scallops wrapped in a taro crust. The crust was super light and crispy. we also ordered a wagyu beef mapo tofu which was one of the best I’ve tasted with super soft tofu.The Hong Kong fried rice is also worth trying. It was very flavourful. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)