影片
港铁湾仔站 D 出口, 步行约5分钟
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电话号码
63829826 (WhatsApp)
营业时间
今日营业
12:00 - 15:00
18:30 - 23:30
星期一至日
12:00 - 15:00
18:30 - 23:30
以上资料只供参考，请与餐厅确认详情
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这间餐厅要几星期前预约的，午餐比较抵食。我们点了叉烧饭、麻婆豆腐饭、银针粉和嫩鸡煨面。我觉得最出色的是叉烧煎蛋饭。叉烧很入味和软熟，煎蛋也剪得好脆。叉烧汁捞饭是无敌的。麻婆豆腐饭有少少辣。是我弟弟的至爱。小朋友就最钟意食嫩鸡煨面。鸡汤很浓和很入味。蟹粉银针粉口感也好好。蟹粉很香。
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难得有friend嚟想食中菜，book咗锋膳，一早留咗叉烧煎蛋🍳饭（$195），全城数一数二（皓食同贵），上次1点嚟话卖哂，仲留埋煎蛋🍳串茄焗猪扒饭（$200）。坐墙边二人枱几好😌，铁观音茶皓清香，后来先知侍应送既，原价$30两位。每位跟餐送爵士汤，我都真系为汤而嚟，皓清甜，有哈蜜瓜🍈同螺片，出面真系饮唔到，皓回味。之后上叉烧煎蛋🍳饭，两只荷包蛋靓，督穿再捞饭，饭🍚都皓皓食，粒粒分明，叉烧半肥瘦，烧得皓香，肥膏送饭一流。焗猪扒饭我一般，唔钟意食酸嘢，猪扒唔够腍。冇加一，可签卡。
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晚上7时左右来到, 一来先上茶。春卷 - 炸得脆, 干身唔会食到成口油, 但是整体没什么特别。叉烧 - 厚切松化, 少少㶶边, 食得出系靓料, 但个酱太甜了, 抢左猪的鲜味。炸豆腐 - 正常味道, 炸浆好薄。(全晚的MVP!) 蟹粉带子 - 好浓好creamy的蟹粉, 食到一半已经好漏, 好彩餐厅有提供黑醋, 可以食加上黑醋食, 清新好多。带子系半生熟, 同蟹粉都夹。同蟹粉最夹的是下面块米通。炒芥兰 - 好新鲜, 好柔嫩, 不过好细碟。东星斑 - 我自己比较中意蒸鱼多, 觉得炸浪费左条鱼, 而且好油。乳猪 - 水准依旧, 不会太肥太油, 份量一家人分刚好。
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之前同朋友上网见到呢一间嘢都有好高嘅评价今日下午嘅时间就同朋友过咗湾仔呢一区度试吓，我就叫咗猪扒饭朋友就叫咗叉烧饭✌🏻煎蛋串茄焗猪扒饭，成个卖相都非常靓仔，而且餐厅系出名用咗dry aged嘅猪扒去做呢一个猪扒饭，猪扒嘅口感亦都非常细致，而且系控制火候方便做得好好绝对唔会有太熟嘅情况出现，所以令到成个猪扒嘅肉汁亦都可以得以保留，有juicy嘅口感✌🏻 佢𠮶sauce亦都做得好食, 入口有洋葱碎嘅口感，呢个高级猪扒饭真系唔话得，口感配搭上真系做得唔错，炒饭底，亦都做得好干身，整体我觉得非常好食✌🏻
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Checking this one out to see if it’s living up to the hype. The most anticipated fish maw Karasumi spring roll that eminent foodie been raving about and server suggested serving first was a major letdown. Wrapper was cprisy but a tad thick for my liking. Fish maw was gelatinous but it did not blend harmoniously with the rest of the stuffing. Not exactly a good start to the evening.Roast pig has a nice crackling. Highlight for me was the 胡椒炒大肉蟹 that followed. The crab itself was incredibly sweet and meaty. Flavourfully deep fried in a light coated peppery batter. It was very aromatic and had a very balanced amount heat that accentuated the sweetness of the crab, not overpowering it. One of the best crabs that I’ve had this year.爵士汤 Very hearty. Loved the fish maw that had the right amount of thickness. Cantaloupe was candy sweet too.Crispy Chat Siu with aged mandarin peel脆皮陈皮黑叉烧, using the belly of marumiton and sprinkled with 50-year-old aged mandarin peel powder. Interesting fragrance and flavors.鸡汁扒兰花苗 Sweet and tender.三牛黑蒜油牛浓汤手工面 The beef was incredibly tender and flavourful. Beef tendon was also properly tenderised. Broth was fused with generous helping of garlic oil. Hand pulled rice noodles were also nicely textured.Trio of desserts to end 冰镇杏汁黄耳燕窝豆腐, mango mochi wrap and house made coconut gelato. All deliciously done.Overall a dinner that had gotten better over the course of the meal after the starter. A resto that is certainly living up to the hype.
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