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肥勃大哥安排永远令人食到蕉气勃勃，今次特意安排软库一尝冬天美食、名副其实一位善长人翁、造福人群、品格已经升华到与耶稣一样、请受小弟一拜七彩榄仁炒肚尖：粒粒爽脆加上材料幼细、可怜的我又要扮淑女关系、含着泪见到侍应大哥拿走分店后的剩余物、尘世间情为何物椒盐肉蟹钳： 真正做到外脆、内藏顶角蟹肉、但又做到Juicy效果、实属难得佛跳墙 ：名物、正所谓「并不是大声就好戏㗎」 并不是重口味便能把鲍鱼汁做好，他家的鲍鱼汁做到不偏不倚介乎咸与淡中间、偏浅色、最后用来佐饭真的是天下第一，肥勃大哥建议下次加翅，完全彰显了做实事的伟人蛇羹： 个人认为毕生中最好味的蛇羹、没有多余的芡汁、用高汤熬制，材料完全做到「快刀手，但绝不会切断手的幼细做法」 、「坚揪」双冬羊腩煲： 另一冬天必点、真材实料用上新鲜黑草羊、真正羊腩位置、炆得极度松化、就连唐生菜都能做到玻璃效果润肠豆苗： 用上润肠蓉毫不吝啬地配上个人认为不是豆苗是豆坯、润肠犹如黄河泛滥一发不可收拾、香味浓、极致境界糯米饭： 肥勃大哥照顾小弟有嘉、留几碗俾我😂😂😂😂😂
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Old school Cantonese dinner. My first time here since the move from Pottinger St. 2 floors to the restaurant. Table seating 16 on 4/f (with TV and sofa area); table seating 8 on 5/f.Here’s what we had. 黑毛猪叉烧 (第一刀)- really one of the best I have tried. 豉椒炒肚片- host thought chef made the 肚片 better than 肚尖 (too small).桂花炒鱼翅- very soft and chewy. 燕窝鹧鸪粥- dish requested by me. Yum yum yum. 蒸方利- very big. 百宝炇大鸭- host said it was literally the best in town. My brother hated his, saying there was a strong gamey smell. No one else had the same problem. Mine tasted very nice and tender. Stuffing tasted so good. 鸽蛋蟹皇扒竹笙- also requested by me. The most unforgettable dish of the night. 沙嗲牛肉炒肠粉- surprisingly, was too spicy for me. 银杏炖湘莲Bday bonusOur BYOB lineup In summary: one word- Exceptional.
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名人余锦基的「9号软库饭堂」不招乎非会员，因此之前只能久闻大名，今晚幸得朋友安排，随行来一尝心愿。选址上环旧楼坊，分四楼五楼两层，一梯一伙，踏出电梯已到，分客厅及饭厅，想不到装潢新颖富色彩，若非疫情下限聚，长枱可容达15人。饭堂建议招牌餐单，尽显70年代怀旧风采，不过并非每道皆是手工菜，每位盛惠$3000，是否物人所值见仁见智，毕竟鲍参翅肚有价，而且没有大集团入货量多的优惠，老板志不在赚钱。 水准方面我觉得上半场较出色，黑毛猪肥㶶叉烧近乎完美，玻璃大虾球不会只爽无鲜味，焗酿鲜蟹盖可能是吃过中最好，滋味古法佛跳墙，浓稠汤汁佐饭一流，百宝炖冬瓜盅非常清甜。不过，清蒸海方利、茶皇烟熏鸡及荷叶饭并不特出,黑毛猪叉烧据说吃过这儿的叉烧，其他出品难以比不下。肥㶶叉烧果然名符其实，梅头肥瘦肉相间，适量地烤至乌黑焦㶶，咸甜入味，完美演绎丰腴香惹。 最开心是每人分得三片之后仲有得添加，感觉份外开心。玻璃大虾球虾球白雪巨大，不如坊间只有爽而失鲜味，虾肉内有汁，清香美味，备以虾酱或蚝油，点少许提点味亦好。焗酿鲜蟹盖可能是吃过中最好，蟹盖表层酥脆，内藏蟹肉味道鲜甜如加了糖，梳梳蟹肉货真价实，而无混合洋葱、磨菇、芝士或咖喱等杂物。 超甜秘诀之一在混了不只一款蟹肉，例如有花蟹及奄仔蟹。古法佛跳墙昂贵材料包括鲍鱼、海参、花胶、鸭掌每份各一，鲍鱼唔太细，花胶都几厚，口感唔错，但鸭掌未够时间，稍硬唔够腍失滋味。 整体味道浓稠，服务人员早有准备，送上白饭一小碗，简单就是美！百宝炖冬瓜盅汤头非常清甜，作为中场缓冲适宜。从前没有留意，原来冬瓜盅以田鸡烹调才更香甜！ 另一重点材料是鲜虾，鲜甜大只，而夜香花丶丝瓜及草菇等是惯用不可缺的。清蒸海方脷海方利难求，尤其现在正是休鱼期。 不过今晚的方利我只觉得嫩滑，鱼味不突出，每人分得份量不足多。茶皇烟熏鸡色泽深褐茶熏之色，皮脆肉嫩，是好吃的。云腿四宝蔬西兰花脆绿，四宝柔滑。飘香荷叶饭粒粒分明，味道适中。陈皮红豆沙现代的红豆沙多半是红豆及沙的混合，我亦习惯了这个口味，原来以前的富有人家很嘴尖，工人会把大粒红豆隔走，只留下沙使其更容易吃，软库保持尊贵做法，只见豆沙不见豆，当然陈皮渣滓亦不会出现，就加了几粒莲子添口感，甜度适中，不过可能是个人口味关系，我不太喜欢。 更欣赏朋友带来的甜酒。今晚同样是美酒宴，贵精不贵多。富豪饭堂服务自然妥贴，当晚插曲是拿了其他客人留下的酒瓶拍照，尤其这枝放得最前、价钱不菲。
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I was honoured to be invited here for my friends birthday dinner. It was a truly private dinner. we started off with this huge white prawn 🦐then there was this crab 🦀 which was alright the fish fin soup was very fulfilling sorry Mr shark. this was very tender too I didn’t eat this dish made our of certain organs but I bet it was yum? this was so cute and the shape made the veggie more delicious hahaha
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This is my first time after it's relocated to Sheung Wan. Last time I had it was probably 1.5-2 years ago when it was still at Pottinger street so I thought it's the right time to come again. As usual, a very low profile place and have to book quite ahead of schedule in order to get a room here. It is required to set a menu in advance and this was our menu for the night. I asked one of my friends for recommendations and he specifically recommended me to ask for the salt and pepper crab claw and the fried glutinous rice. I must say those are my favorite dishes for the night. I honestly think that in Hong Kong this is probably the best you can get in terms of Cantonese cuisine. The dishes here are made by a ShunDe chef, it's not fancy nor is it fusion but it tastes traditional and great. Their signature Char Siu is delicious. The crab claw, one of my favorite dishes of the night, crispy and not too oily. Fried pork stomach. This dish has been there for quite some time, similar to what I had when I last came, the pickled vegetables and nuts in the dish worked really well with the pork stomach. The so called "8 treasure duck". It's probably one of the finest any restaurant can make in Hong Kong. In fact I can feel that this dish is very technical and made in a traditional method. Absolutely excellent and thumbs up to the chef for this. Unfortunately I wasn't able to take a picture of the fried glutinous rice and the shrimp paste in the beginning which was also great. In conclusion for this restaurant, as pricey as it gets, I still think this is the best Cantonese restaurant available in Hong Kong. It's also an excellent spot for wine drinkers as it's got private rooms and all the glasses (including Montrachet and Pinot glasses). I would certainly visit again despite all the restrictions and constraints (i.e. booking way in advance, minimum of 8 people, pre-set menu etc).
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