影片
Been meaning to try for so long- but difficult to book since there were only 2-3 tables. Open kitchen divided the 2 areas. Helmed by chef Chris who trained at 海都, then moved onto own TST private kitchen Chef at Home.Here’s what we had. 温泉蛋伴红焖鲜鲍鱼- loved the smoky aroma wafting out as soon as the lid was lifted. A luxurious opening dish, pairing the silken richness of a 63°C onsen egg with a tender, umami-laden abalone. 羊肚菌五指毛桃炖猪展汤- pork shank was fall-apart tender, while the morel mushrooms added an earthy depth to the subtle herbal aroma, making this a nourishing, layered broth. 话梅小冻茄- refreshing subtle tangy bursts盐烧凤尾鱼- loved the crispy skin, softened bones, intense umami and smoky saltiness.芝麻虾多士- Chef’s timing to make these was remarkable- he made sure we were ready and waiting when he delivered the fresh crisp and golden pieces to our table. 一哥烧云腿- the ham, deep fried then sliced, tasted incredibly sweet and not oily at all. 鲍鱼汁炫鸡脚- a textural marvel; with meat falling falling-off-the-bone, lacquered in a rich, gelatinous abalone sauce.青瓜花- a special treat from Chef- as these are as rare as it gets. Wouldn’t get these anymore when the weather turns hotter and gets more humid.金沙炸鱼皮- rich, crunchy, and utterly addictive.鲜果咕噜肉- crispy, golden pork pieces coated in a glossy, balanced sweet-and-sour sauce, without the usual syrupy heaviness. The pork remained juicy within its crisp shell. Love the apple pieces.招牌花雕蒸海红蟹- crab was steamed just right, its natural sweetness enhanced by the aromatic floral notes of the aged Chinese wine. The egg white base, cooked in the crab juices, was silky and infused with pure umami.Chef gave us some udon to soak up the sauce.梅菜芯滑豆腐蒸龙趸斑球- the grouper was tender and flaky, gently steamed over silken tofu. The preserved mui choy brought a salty-sweet complexity to the delicate dish.虾米酱甜椒焗海虾煲- sizzling hot prawns coated in a rich, house-made shrimp paste, arrived aromatic and bubbling in a traditional claypot. 银纸铜锣焗鲜鸡- tender, juicy chicken from Yuen Long, lightly seasoned, encased in shimmering silver foil and roasted to perfection with purple onions etc. The foil locked in moisture, creating a succulent interior with each bite bursting with umami richness- even without the soy sauce. 银芽豉油皇炒面- perfectly wok-fried noodles with just the right sear, coated in fragrant soy sauce. The bean sprouts added crunch, and the overall flavor was smoky, savory, and addictive- a humble dish executed with polish.清炒菜芯苗- crisp, clean bites. Choice of fruit juices as dessert- picked the beetroot, which was refreshing. In summary: a triumph of modern Cantonese cooking, blending banquet-style grandeur with seasonal ingredients, soulful flavors and precise technique. Particularly impressive was Chef’s heartwarming desire to delight through texture, aroma, and legacy.
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温泉蛋葱伴烟熏鲜鲍鱼 ⭐️⭐️⭐️⭐️⭐️呢一个烟熏鲍鱼温泉蛋 完全系啱啱好每一种味道都行得出 烟熏唔会遮盖原本食物嘅味道（特色六小碟）有6小碟菜式特别系呢一个 话梅冻小茄 ⭐️⭐️⭐️⭐️⭐️因为其他小食都系煎炸， 呢一个话梅小茄 嘅新鲜冲淡左油腻冰冻鲜甜 芝麻虾多士 呢个没有太大惊喜鸡蛋焗蚝仔砵 我已经忘记咗呢一个嘅味道金沙炸鱼皮 爽口嘅炸鱼皮煎焗墨鱼角 相比起其他呢个冇咁出色鲍鱼汁炆鸡脚 大厨话系用头先嘅鲍鱼汁炆鸡脚 我感觉到有丰富嘅骨胶原招牌花雕蒸海红蟹⭐️⭐️⭐️⭐️⭐️呢一个𩠌菜，又系佢嘅招牌菜特色出色特别系记得一定一定要点佢嘅醋唔点佢嘅醋，可以食到蟹嘅鲜味 仲有花雕嘅香味点左可以食到醋的甜味平时钟意原汁原味嘅我，我都差唔多，食咗两匙羹醋梅菜芯蒸龙趸斑旗⭐️⭐️⭐️⭐️⭐️好新鲜嘅龙趸班旗我只系记得佢淡淡的骨胶原一哥烧云腿伴头抽煎海虾⭐️⭐️⭐️⭐️⭐️海虾新鲜不在话下，个重点系烧云腿好食到 不能用言语表达佢好似食紧天妇罗番薯， 但其实佢系 唔咸嘅金华火腿 （就系碟菜式，上边粉红色𠮶一块）Juicy 香口好味 龙井茶叶熏鲜鸡⭐️⭐️⭐️⭐️⭐️首先一摆落口 就食出淡淡的烟熏味道之后有一种好香嘅清香 原来系茶叶烟熏只鸡系高水平，连鸡胸肉都系好滑好Juice米皇金汤浸时蔬由于其他𩠌菜都非常吸睛，变成呢一个没有太大特别生炒腊味糯米饭⭐️⭐️唔系好识评论糯米饭，平时少食唔系好油腻，粒粒饭分明每位$768免收加一服务费免收开瓶费
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今年万圣节活动终于可以覆常，所以一个月前已经约定朋友去吃好西，我们发现跑马地近排有间新的私房菜十分好味，性价比也颇高；而且可以吃返当年 Chef At Home 私房菜的味道，真系望穿秋水，喜出望外！因为全部都是出色的美味佳肴，尤其是他们的招牌花雕蒸海红蟹、蟹汁捞乌冬最为出色，其实生炒腊味糯米饭也很正😍此店只接受预约，大家记得预早订位呀😋
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