Erinlchang的个人专页

幾好食，一定會再來。紅燒肉肥瘦相間，小炒肉有啲辣但是都好香，白飯都係傳統小碗蒸。環境幾好。辣椒好香，好辣。，係我香港食過最好食的辣椒之一。如果有朋友想食正宗湖南菜，依度係幾好選擇。…查看更多

第三次食蝦麵…個湯淡咗好多，好似加咗水咁，湯顏色都變埋…不知係唔係依排紅蝦貴d，水準下降…店員掛著傾放假…話今日D麵差，完全不理…好失望。150一碗麵不係問題，但請保持水準…依度真係越來越少人……查看更多

片皮鴨絕對是香港目前最好的！烤鴨風味、口感不輸北京大董。鴉皮入口即溶，鴨肉全熟但仍然很嫩。最好的仍然是皮肉一體，兩種不同口感搭配，一流！配料正宗。甜麵醬濃厚，甜度、鹹度適中。卷鴨餅更是很薄、很有嚼勁，麵點師水準很高。再到鴨湯，煲的也很到位，沒有鴨子本身的腥味。清清爽爽，吃完烤鴨印一碗，個胃都好舒服。鴨鬆配生菜就一般般，可能是鴨子不是很適合小炒。其他菜品，各式各樣、全國各地都有，相比較只能是不過不失，沒有很多特色。可能是本地廚師做，粵菜水平相對高一點，川菜就實在麻麻。一定會為烤鴨再來！…查看更多

If I am not wrong, this location used to be the Spanish restaurant Catalunya - a location for good restaurants.Same strong attitude; but same good food. No need to say more - the best spaghetti in HK!!! Taste all came from the ingredients, authentic and pure. We simply loved it! Cleaned every single dish within 10min...and asked for a second portion of grilled shrimps...and three portions of desserts for 2 ppl..:just cannot stop eating!The only thing - due to the virus, the shipment only comes once a week with the cargo therefore can only get fresh clams/mussels on Monday or Tuesday...Will definitely come back again!…查看更多

We love tempura and have had some of the best (we thought) in Tokyo, Osaka and Macau. We decided to come here to celebrate my birthday. My son is so sweet to treat me this dinner with his own red packet money - I am really touched. However, it was not as good as we have expected...the flour was a little too thick (just a little; but made huge difference), and the seafood was undercooked. You can almost see the raw part in the middle, not cooked. Again, this a little undercooked made huge difference, considering this as one the best tempuras in town.In addition, the ingredients lack surprise as well...one reason could be that the shipment got affected by the virus; for a menu priced at 1380 per person, I would gave expected a lot more. There was no abalone, no sea urchin...at most we only got eel...disappointing for sure.The chef worked in Shanghai for 4-5 years and has stayed in HK for 6 years. People say that the best chef stays in Japan...and now I fully believe that...looking forward to my next trip to Japan...…查看更多

The restaurant is still open and everyone is taking further cautionary measures: masks and extra distance between tables. All these would not affect the service level and experiences. It was at least 70-80% full, not really bad. They only offer set therefore we ordered the 5-courses menu. 7 is simply too much for us. The chef was kind enough to switch prawn into fish for my friend who cannot eat shell fish; and beef/chicken into fish for me...actually, quite flexible. I could not help wonder - would they design even a new menu if I said no to every dish on the menu.Bread was really nice and warm. I really loved the sourdough: the crispy outside and the chewy inside, warmed up, slightly sour, and together with the champagne flavored butter...everything you can ask for with a piece of sourdough all got together perfectly.The amuse bouche was ok; then came the first dish with Tuna, marinated in vinegar. Salty, very strong flavor, this was our general feeling. The taste was very strong already with vinegar; I was not sure how much additional salt/flavoring was inside. Anyway, we had to drink water...and cannot taste anything else other than the strong vinegar/salt flavoring.Second was prawn for me...again, very strong taste, creamy...and salty...same for the rest of the dishes. The main course with cod fish for - a kind of fish that indeed needs strong flavoring. I guess I just got a chef who really loves strong taste...loves all flavoring. It was lucky that I brought a bottle of Napa wine (yea...I know...but I just wanted to drink this bottle that night) to go with all these strong flavorings. I eat light? No, not at all. I like spicy Sichuan food from China. Last, dessert cart. Nice that they allow me to bring back a few pieces.In general, this was an ok experience. They tried their best during a difficult period of time...…查看更多

大陸太二實在太火，動輒排隊2小時...自稱美國班底來香港開店，大愛太二的一家人自然要來試一試。裝修、菜單都和太二好像好像，但是沒有了最愛的陳皮玫瑰茶，也沒有了貼心的手機充電器。更沒有了朝氣蓬勃的店員和那一句：好吃的酸菜魚來了！...酸菜魚本身不過不失，用新鮮鱸魚，比香港大部分凍魚做的都好吃，但湯底和酸菜本身比大陸太二差好遠，酸菜不夠入味，湯底也不夠香。米飯就差的更遠了...普普通通稻米，和大陸用的東北大米差好遠...再了解多一些，原來美國店就是抄襲太二，這家更是抄襲繁殖店。拜託...還是盼著真正的太二來香港！…查看更多

Only 50% full for a Sat evening - I don't mind at all :-) Nice deco and quite large space between tables...not a bad place to have a relaxing dinner. We ordered seafood platter, burrata cheese with tomato, french fries and steak. The cheese was huge...with super little tomato. Supermarket quality cheese and supermarket tomato - to be honest, it was really bad. The sea platter was ok - again, so so quality seafood. Later came the steak - it was charcoal style so you will taste the bitterness (actually, a bit too much...). We made the comments as kid cannot take the bitterness at all; and nicely, they gave another steak to us.In general, it was bad food...just bad. However, the way they responded to my comments on food was nice and a bit surprising to me (as the steak was not cheap). Coming here, you would expect a slightly higher end American casual dining restaurant with pricing definitely on the high end. Not quite worth it...…查看更多

Team dinner time! We decided to go for this famous chow chiu restaurant. In summary and to be very honest, slightly above average and 不過不失. We ordered the cold crabs, the marinated goose/tofu, fried shrimp/crab meat malls, chicken, beef, veggies, rice...quite a lot of traditional chow chiu cookings. The best one is the marinated goose (鹵水鵝), very tender and full of flavour. Not the crab season so very so so (not the best choice for now). Others are really just average cooking. Many locals and many mainland Chinese. They will definitely up sale expensive stuff like 瀨尿蝦 or shark fins to mainland Chinese. Not order? Then prepare for long dark face...Well, would I come back? Maybe...but not frequently for sure …查看更多

沒有期待的時候，反而更加容易滿足試過各種米其林（或者說各種魚子醬、鴿子、春雞、深海魚...）之後，法國菜已經很難驚豔...Parklane酒店17樓，風景一流，加上維園花卉展的燈飾，很是漂亮。沒有試tasting menu，實在吃不下。只是簡單的叫了頭盤和主菜。開胃菜中規中矩，倒是熱熱的麵包籃做的相當吸引人。前菜試了salad with duck confit and omelette with truffle。Salad非常新鮮清爽，而omelette是法式烤蛋，其實和Truffle不是很搭，感覺生硬，如果用炒蛋會更香一點...主菜是blue lobster and roasted chicken。Blue lobster有驚喜，選料上乘且烹調火候到位，食落完全不硬，反而覺得細膩（有一點點啖啖蟹肉的感覺）易咀嚼，沒有平時龍蝦味道不夠或者硬實的感覺。roasted chicken整只上，侍應會幫忙分開、剃骨，和龍蝦一樣，燒的恰到好處，肉質嫩而不乏嚼勁，味道也燒入雞肉內，足見工夫。服務也很貼心，兩次被問是否喜歡食物。雖然多了點，但用心在做。總之，滿意的晚餐，只可惜沒有留影...…查看更多

週六晚上一家三口來到吃飯。7:20因為沒有定台，被告知要等1個鐘左右。問吧台會不會快D，直接回答‘不保證，你自己👀，全部都滿，已經講左要一個鐘，如果有位打給你好不好？’ 一副愛來不來，最好不來，可以早放工的樣子（注：是食指包住塑料的男接待員）。留底電話，等通知。此時已經一肚氣，本來想去對面鐵板燒，但小朋友一定要吃壽司天婦羅...有不想行太遠，等...行左成個鐘，返到餐廳。見到第一句話：‘我知啊，但沒有位，所以沒打電話。’ 但原來吧台已經空左好耐，還有N張雙人台空，只要稍加安排，即可以有三人台。不同他爭，入座吧台，等有台再轉。食左成個鐘，N張三人台空，完全沒有人提醒轉台！！！中間還有上左天婦羅，沒有調料，叫人不應等諸多服務不周到。買單1700有多，3個人，此等消費，此等服務，我不知講什麼好！周圍大把選擇，我不需要找你這一間，不用求你給我服務，給我煮飯。食物方面，客觀講，算是中規中矩的中等水平。魚生算是新鮮，喜之次的處理也不差，醬油用的不錯。天婦羅面身厚左，完全和蝦脫離，處理的不好。和牛算是正宗，OK水平。總之，食物OK，但服務太差，尤其整間餐廳都沒有服務意識，對客戶過於arrogant，個人認為更多是管理和文化問題。成間集團10幾間餐廳，留下間1608服務好好多。這間...店長、經理？...總之食的不開心，應該不會再來...積分卡？用完積分就bye bye了...…查看更多

Chef Galliot definitely made Caprice a 3-star again! After being so disappointed with the previous visit about 2-3 years ago, I finally decided to come back again. A good friend of mine convinced me with the “bloody” pigeon and king crab - some serious yet innovative french cooking. Same as before, the Caprice is, as always , elegant and romantic. With the warm welcome by the skilled staffs, we got seated at the lower section facing the harbour.Dinner started with two rounds of amuse bouche. The first set was before the breadbasket with a combination of truffle/celery taste base, smoked salmon, and a curry based bite. These were all fine, achieving the purpose of stimulating your appetite.The the breadbasket came - same as before, you can choose a selection of various bread. It would be better if the bread was warmer. It felt that they have put the basket in air for too long.The second amuse bouche was egg yolk with shattered truffle - it never goes wrong between egg and truffle - a mouth full of truffle flavour made a satisfactory start of the dinner.We ordered king crab and blue lobster as appetisers. Both came with very generous portion of caviar (felt like almost a full box). The king crab with creamy sauce went very well with the caviar and gave a rich feeling with different layers of taste - love it. On the other hand, the blue lobster feels a bit plain and hard in its natural texture; and felt a bit farfetched mixing with caviar. We chose pigeon/foie gras and turbot fish for mains. The pigeon was cooked in a special nit’s hell - this was a beautiful presentation and later on the taste of the pigeon was a pleasant surprise! The meat was very tender and flavourful, and went very well with the even more tender/softer foie gras. Again, the chef was very generous and it was a huge piece of foie gras...The fish was nice as well - not too hard or soft. Depending on what you feel like having on the day, both are worth trying and demonstrate delicate cooking skills.We had cheese as the finishing (nothing too good/bad to mention) and have no more space for the petit fours - never been shy, we packed them back home we also got free pieces of apple pies - very sweet and you need strong coffee to go with it...Well...we were full and quite satisfied with the dinner. Service was ok...can be better...but food comes as the priority...I am now looking forward to chef Galliot’s next menu!…查看更多

Premiumization seems to be the new trend in town. Starting from juice, then coffee (the many arabica choices), and now to burger. This one seems to be the new buzz. Surprisingly, there is no line for Sunday evening. It is not hard to spot this restaurant - close to the famous historical landmark infused "The Pawn", this burger place is very bright and very American. The deco is simple yet modern, with high tables and standing stools - definitely designed for a quick meal (best that you leave as fast as possible). Given there is only 10 HKD difference between a normal and a little burger, we decided to go with normal one, plus grilled cheese, fries and free-refill soft drink. There were about 8 people in the kitchen and we did not wait for long. The burger is big...meat patty is ok, coming with the taste of fire (fresh grill) but also the taste of "cheap minced beef...fries is also ok though nothing spectacular. We are not superfun of burger and not big eaters therefore did not even touch the grilled cheese. HK$200+ for such order is quite a lot. It worth a first try but if you ask me whether I will be back? The answer is no...…查看更多

As a regular customer, Sen-ryo restaurant offers exactly what I need for Sunday dinner - fast, not too expensive and light, the right preparation for a new week. Have also been to IFC and Element ones, it seems that each is slightly different in what they offer. As you are not paying Michelin price, so just expect fast casual food and service...…查看更多

He insisted on bringing me here for a try :-) when I made the booking, I was not aware that I got to specify the food category. Therefore, when we arrived, the robatayaki table was full. We decided to start with some sashimi/appetisers while waiting for the seats. We had sea urchin, spot prawn and shrimp - all very fresh. The sea urchin was particularly sweet and we were very happy with the quality. It was not long before we got the seats. Then the show started - it was interacting with customers on making sticky rice cake, lifting up plates, clapping hands etc. Quite alive and quite an experience. The meal started with crab legs, a taste of freshness and the sea. Then followed by all kinds of veggies. The kinki fish, known as the sea sapphire, was well cooked with crunchy skin and extremely tender meat. We enjoyed every moment of eating the fish. We were too full and left the beef tongue almost untouched...had one piece - juicy and tender as expected. The chefs are nice, funny and strong (or you can say quite handsome). It was an interesting and pleasant experience. Plus my Fairchild wine got better and better as the meal went along and was definitely a nice add. Will I be back? Um...I will need to double think...maybe for the fish…查看更多