譚卉

营业中

休息中

I will give 4 stars as a fine Cantonese restaurant, but probably have room to improve as a Michelin starred level restaurant.We had a tasting menu created by the chef for the day. First we were welcomed by a small cup of tea and a small bite (节瓜酿虾蒲) that I didn’t take a picture.The first formal course was the infamous baked stuffed crab shell 酿蟹盖 with pickles. 好足料 , top notch in such Cantonese recipe, though the strong seasoning covered the natural crab flavor a bit. Overall still very well done. The pickle was well made and beautifully presented to balance the richness of the crab.The second course was a double boiled soup with fish maw, gorgon fruits and something. As good as you would imagine for classic high end Cantonese restaurant double boiled soup. We like it for the natural flavor from double boiling. The third course was a fish dish - braised grouper, with some eggplant at the bottom. Nothing special and not that memorable .The fourth dish and also our favorite dish of the night - roast pigeon. Very crispy skin and very juicy meat, very well done.The fifth dish was the braised abalone with pomelo skin. Braised abalone was the usual affair. The highlight was the pomelo skin, the softness of the pomelo skin absorbed all the essence in the sauce.The last savory dish for me was the barbecue pork with prawn roe noodle. The server spent so much time to explain the lychee wood burning of the barbecue pork that hyped up all the expectations , but my portion was dry and at best mediocre unfortunately, the lychee wood scent wasn’t the best combination to bbq pork in my opinion. That said, the prawn row noodle was full of flavor and I finished the whole plate even I was quite full already. The dinner was wrapped up with a palate cleanser in between the savory and sweet dishes, then followed by a fruit platter, Chinese sweets and a dessert cart. The fruits were of very high quality. I also like the almond dessert and the orange-infused chocolate.Overall, this is a high quality Cantonese meal. I will come back for the pigeon, and probably try the dim sum during lunch hour next time. Lastly, the sommelier served the wine very well, constantly checking the temperature to ensure it was right. 继续阅读

老公两天前问我周末去澳门好唔好？有得玩有得食又点会唔好😄晚餐我拣左去谭卉，上月去过一次无论环境和服务都好好。我拣左四款菜品：- 焗蟹盖- 岩茶熏鸭腿- 焖和牛面颊- 虾干吊片啫啫生菜胆- 花茶：玫瑰红茶焗蟹盖的味道无懈可击，非常鲜美😍 而且完全冇用面包糠，吃完后我迫不及待询问点样整呢🤣岩茶熏鸭腿配上一款秘制酱汁。先品尝原味，肉质香气扑鼻，再配上酱汁，味道超级🤩牛面颊可以选择咖喱汁、波特酒或柱候酱，职员推荐拣柱候酱，牛颊口感滑嫩，搭配柱候酱更加美味。啫啫生菜煲非常美味，搭配虾干吊片鲍片等食材，简直是绝配！用餐完了就系甜品时间，职员推著甜点车来了，上次吃得太饱只选了两款，今次除了马卡龙和蛋白糖外，我每样都拣左一份😂😂 正当品尝甜点之时，最最最大的惊喜是职员送上一碟甜点和一杯奶冻，原来是父亲节😅 所以在父亲节及前一天都会奉上父亲节甜点。职员介绍既花茶好好饮晚餐食物当然美味，职员仲分享许多烹饪技巧和心得，让我获益良多😄😄 继续阅读