The Chinese Library

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📍 The Chinese Library 1/F, Block 1, Tai Kwun, 10 Hollywood Road, Central中環荷李活道10號大館1座1樓I’ve wanted to come since its opening and I finally got the time to visit this gorgeous Chinese restaurant last week. The prices were a lot more affordable than I expected, especially with their new “Golden Library” dinner menu.The menu consists of 12 courses but it only costs $588/person, which was a really good deal considering the quality and quantity of the dishes👌🏻 I highly recommend the crispy chicken in

生日慶祝緊係自己話事， 我就揀左大館最近做promotion,10道餸大概600蚊per head。 大館夜晚個氣氛真係好好， 未上Chinese library都已經個人好興奮。因為openrice最多upload 12張相， share 唔到個室內俾大家睇。1. 點心：燒賣＋餃子：燒賣太似酒樓個d，冇咩特別， 但餃子就係有d麻辣味， 唔錯2.片皮鴨：個粉皮太厚，鴨皮都唔脆， 因為咁多枱都係食lee個set, 隻鴨可能放好耐唔脆皮啦。3.麻辣青瓜牛肉絲：似四川菜， 每1樣都切到好幼， 掛晒麻辣汁。4.煙燻4喜素卷：外皮有煙燻咪既腐皮， 中間夾住不同素菜， 配合得唔錯5.叉燒（另加88蚊）：反而最好食係個叉燒， 肉質鬆軟，叉燒醬汁唔膩， 甜度係適中。外層係有微焦6.湯：我都唔知咩野湯， 似係魚，里面又有d冬菇蛋白， 都幾鮮。7.蒜蓉蒸帶子：帶子有d過老， 冇咩鮮味，下面有粉皮墊地，但唔係太掛到帶子d味。8.黑白雞配蔥汁：雞皮炸得好脆， 雞肉嫩滑， 個汁有d麻辣味，個配搭幾得意。9.白露筍粟米汁：露筍太淋， 個汁係濃郁。10.炒飯：有d脆米係上面， 個飯係香。但食左9道已經好飽。11.甜

「陈醋咕噜肉」相比茄汁咕噜肉，我说更喜欢陈醋作法的咕噜肉的，够酸，醋味也香，挂浆不会太厚，但是不够脆身，腰果倒是很脆，肉量也很足。吃到最后有点点腻。「点心拼盘」三个品种，一共六件，做的还是挺精美的，有鳕鱼饺，龙虾饺，羊肚菌饺，味道处理的都比较平衡，皮不会太厚，稍微有点点粘。「酸菜东星斑」这道就真的要给差评了，首先完全水煮鱼的做法，酸菜几根根也没有酸菜味，里面超级多薯粉，鱼片根本捞不起来，然后东星斑酸新鲜吧，但是裹了厚厚一层栗粉，还不均匀，吃下去全是粉的口感，甚至可以夹起来一坨坨的粉块，简直倒胃口。服务：厨师一点不知道检讨，反应问题然后加了几勺汤，冲淡栗粉吗，好无语啊。还说鱼都这么处理的…600块的酸菜鱼就这水平。

The Chinese Library has just launched a new menu titled “The Golden Library Dinner”. It is a 12-14 course menu designed to take your tastebuds on a culinary adventure through the different provinces in China alongside Southeast Asia. ~ Every dish presented from The Golden Library menu was well-executed and polished. Some of these dishes can be considered your typical Chinese comfort food, except they are taken up a notch! The more outstanding ones were creative plates that I have never seen else

環境高雅，很有情調，食物用心製造，味道一流，質素很高。蝦餃燒賣水準以上，皮薄餡靚。牛肉飽個飽超滑，牛肉好香。麻辣腸粉出奇咁夾，個辣椒油好香。松露蝦餃濃郁松露味。魚香脆茄子很有驚喜，唔似平時少菜茄子煲咁油淋淋。仲有個藤椒伴翡翠辣辣地送酒一流。加錢仲有香檳VC 任飲。

即日上網OpenRice book 都book到位 行錯入口 兜左好大個圈先上到去一入到餐廳 裝修好靚好特別！ 兩個人坐左側邊圓枱！好大張 ！一黎我地都無睇menu 就叫左個set dinner 開頭3-4度菜都ok 但第5度菜開始就出得好慢 ！ 其實我 都唔知道個set dinner 有幾度菜！ 最後 食極話仲有 野黎緊 ！ 如是者我食左兩個半小時 但啲菜都未出哂黎 ！ 我出到第8度菜我就叫埋單 其他就打包 點知 打包 都夠食多一餐 呢個餐真係好底食 ！睇返個menu 先知加加埋埋有12道菜 其實食到一半都飽 因為出得太慢啦！

This restaurant is located in Tai Kwun, Central. Today is my first time visiting this historic architectural group which used to be Central Police Station, Victoria Prison and Central Magistracy. Entering the Police Headquarters Block, the stone steps leading up to the restaurant brought a feeling of walking back in time. The staff greeted us and showed us to the table after a short wait at the bar because we arrived slightly earlier than the opening time at 6pm. But soon we were seated at our t

Came here for the Golden Library set menu and I was not disappointed at all. Quite a few of my favorite dishes were there andI also got to try a few new dishes. Best dish of the night had to be the wok seared Angus beef tenderloin. It was juicy, tender and well seasoned !!! Second best had to be the crispy egg plant. It was indeed crisp and tasty.It was my first time to try the shredded beef wrapped in lotus leaf. It was light and quite good. I also liked the crispy fried chicken - moist and got

與同事一起共進午餐來到了大館這間帶點中西合壁的餐聽，一入門口已經覺得這裡有點富麗堂皇。內裡的裝飾十分高貴，有不少大吊燈，空間感十足，餐卓也坐得舒服。黑松露蝦餃，黑松露味濃，十分足料，並不是單純只用上黑松露水，是真真正正嚐到黑松露。黑蒜燒賣，蝦肉爽口彈牙，混上的豬肉肉質軟稔，最怕吃燒賣時吃到豬肉的油溢味，但這裡完全沒有。喇沙小籠包，第一次嚐到這種創意料理，每咬一口都有濃濃的喇沙從包子裡滲出來，而且外皮十分薄肉汁也相當豐富。海膽蟹肉春卷，外皮鬆脆，蟹肉海膽鮮甜。巴馬火腿蘿蔔糕，因為巴馬火腿已經醃過了不用再額外點醬，而且蘿蔔糕煎得十分適宜，沒有煎過頭變成粉狀。黑椒和牛酥，酥皮十分鬆脆，內層的黑椒再配上牛肉汁十分惹味，帶點微辣十分刺激。和牛石頭鍋飯，牛肉有嚼勁，帶點燒汁，有中式菜餚鑊氣。美祿糯米糍，將懷舊的味道融入到了甜點當中，每咬一口都有濃濃的美祿味道，糯米糍相當軟。重頭戲是北京填鴨，餐廳提供了六種特色醬，意想不到黑松露會與烤鴨外皮如此匹配。總拮而言點心類都十分有水準，加了不少西方的食材及元素提升了不少味道，而且食物的賣相十分精美，是一場視覺及味覺的享受。

298 點心放題 需加一茶錢 我當日飲 龍井 另加58蚊食90分鐘食了12籠， 整體不俗，雖然出菜都快，點心不算太醜，環境很好，打卡一流，服務佳，侍應主動問有什麼幫忙，雖然他們十分忙，仍保持服務質素出菜方面，管理層應該想想有什麼有效方法提高效率但其中有些點心賣相和 官方出入很大例如 藤椒伴翡翠，我初時以為是伴碟來，只是一些草狀物體，但instagram是刀工是很美的茶我覺得不錯，很甘甜如果你大食又想試新派點心，其實可以一試，但只限星期六日 12至3時

We have visited The Chinese Library several times before it was closed during the peak of Corona virus epidemic.   We liked the ambiance and service of the restaurant .  The food was comparable to other Tai Kwun restaurants such as Madame Fu.   The Chinese Library was never too busy during lunch time and we enjoyed the peaceful and idyllic environment.    When it was re-opened on May 8th we decided to celebrate our Anniversary  in this restaurant.   I called to make booking two days ago.   When

難得今個星期六冇乜嘢做，所以帶埋公公婆婆去行大使館，咁啱見到有free flow dim sum weekend lunch，順便比佢哋試吓啲中西合璧嘅點心。入到去要用點心紙落order，已經問清楚waitress佢哋個份量係點計，但係都係黎錯幾次，似乎佢哋都冇共識···不過，佢哋啲點心全部都好高質，款式特別，賣相出色又好味。我地叫左松茸冬菇包、懷舊酥皮蛋撻、綠茶紅豆網卷、黑蒜燒賣、煙燻四喜素卷、特別係呢個櫻花蝦配炸豆腐真係好好味，外脆內軟。仲可以俾多$258加兩小時champagne free flow。

Food is good quality and well-prepared but portions are small for the price. Service is quite poor though and extremely slow. We got the set lunch and we hadn’t even received our main course after one full hour. Staff not very responsive with requests and often appears to avoid eye contact with customers. Selection decent but somewhat limited.

同事告之大館有間不錯的中餐廳，於是選擇在farewell 同事時來享用午餐。午飯時間這𥚃人不算多一進來便看見餐廳裝修十分高級和有格調，感覺舒服又乾淨order 了精選午市套餐Waiter 上菜時會介紹食物，而且又細心，服務一流煙燻四喜素卷分開多層好有口感陳皮星班餃，用上墨魚汁做餃皮很特別，但味道較普通殿堂叉燒，用上全瘦肉卻能保留肉汁香醋拌杭茄配上辣汁，有點兒過辣，但茄子煮得夠淋北京填鴨可分為一食和二食我們預先在訂位時pre order 了一食·煙燻北京烤鴨配五種自家特製醬料北京烤鴨用上蘋果木烤45天，表皮既薄又脆，肉質肥瘦適中，還配上五種自製醬汁包括了最傳統的甜醬和砂糖、子薑忌廉、黑椒醬、金橘醬和一款忘記了名字。除了傳統醬之外，個人覺得忘記了名字的那款醬和烤鴨最配醋椒鱸魚🐟外層炸得夠脆，而內裏的肉亦保留到嫩滑青蔥油黑白雞，雞肉嫩滑配上麻醬，唇齒留香🤤龍蝦湯鴛鴦豆腐川椒肉沫拌麵即太辣了🥵受不了而且已經很飽了，所以未能吃完甜品有雲石馬豆糕配番石榴甘露馬豆糕較普通，可是番石榴甘露味道複雜得嚟豐富又特別，亦唔會過甜另外因為farewell同事的關係，我們特意在電話告知希望在甜品上寫上字句。到最

Really impressed with the whole meal experience. Ambience is calm and relaxing, unlike a typical Chinese restaurant which is bright and noisy. Dishes are innovative and delicious. Service is impeccable. Yes the bill was high but it was a great experience. The only (minor) down side was that the lift that took us to the restaurant actually took us to its back kitchen which obviously wasn’t too welcoming. The main entrance is actually via a set of stairs. But all was forgiven as soon as we sat dow