AlfredLi7743的個人專頁

Service is good, although at times I had to go out of our private room to find service.The food.This is not the old Roganic and the menus have no resemblance with each other.The old Roganic at Sino Plaza - Some very interesting dishes using local and plant ingredients. Quite good at the Aulis room, The Roganic space is like a roped off corner in a shopping mall - Wait, that was what it was! But the cooking were inspiring, new, fresh, very obviously deep thoughts had gone into creating them. For example, a vegetable taco with a piece of large and thinly sliced local pink radish as the taco shell. It had that really plant oriented innovative spirit and theme about it. The use of local but exotic plants in Hong Kong or Asia, in dishes which could be signature items, and which worked together in an exploration around a unique theme? Memorable.And I was looking forward to a stepped up innovation.But this new one? Nothing like it.It is not that different from many "fine dining", "creative" restaurants everywhere. Dishes look kind of interesting, but we are all so jaded by looks alone by now. The taste of the dishes do not impress. In fact, quite forgettable.An appetizer which is Cured mackerel from Hainan, sandy carrots etc. Not bad. But for a 2 star in competitive Hong Kong?Scallop cracker - nice. emulsion of farm herbs for the dip - A very large scallop with a gelatin sheet on top, which hides instead of enhancing the tase.Miatake mushrooms, miso butter, grains, slow cooked yolk and burnt chive - Nice texture, probably good as a rice or grain dish. Not impressed as a main course.I did not choose the yellow chicken - now ubiquitous now in Hong Kong. Did not trySupplemental ($300) slice of wagyu sirloin. Competent made, as to be expected. The tastiest course of this long menu.Dessert - Pineapple tart. Acceptable and refreshing.The re-imagined menu just fell very short.By the way, the full menu is the same as the dinner service. So, the lunch was a full priced full menu intended as a showcase. But Roganic transformed itself back into a run of the mill fine dining in Hong Kong. Looks over substance. Quite disappointed given they invested heavily in building a curved wood interior.The price of $2000 per head included tea and coffee at the end.…查看更多

香宮晚飯。已經多年沒有來過，看門外的菜單，他們把地位提升了很多。試了他們的$1680 的套餐，另點了一客鮑汁章魚炒飯和一客豆腐配竹苼和黑菇。這裡的服務不錯。用的餐具可以，無妨米芝蓮星的形象。但菜式的味道方面卻常常有一種明顯的甜味，而且不太像一般的糖，我分不出是否 palm sugar. 但卻令菜式脫離了傳統粵菜的口味。不太好。他們用的材料可以說是不錯的。比下一層同價的Nadaman的懷石來得老實。但調味方面，只是已點了菜而不吃有點浪費金錢而已。菜式中並沒有那一味比較值得懷念。燉湯，有種怪怪的甜味。牛爽腩，介紹我們先喝湯。不算突出，不夠清，太甜。牛腩是可以的但絕對不能跟潮城的比較。平平無奇。龍蝦，份量足，但火候快，讓龍蝦味流失。肉也變硬。初級錯誤。其實很多餐廳都犯這種錯誤，但米芝蓮星級餐廳不應犯。焗釀蟹蓋，材料十分充足，沒有其他高檔餐廳一般的用上大量洋葱和磨菇減低成本。但須然蟹肉充足，但卻十分枯乾，影响了囗感。所以，一切條件都具備了，只是口味不對勁，比較掃興。鮑汁章魚飯算為正常。不錯。我請問服務員，今晚是否由主廚主理，是。請問用的是什麼糖，不知道，但主廚已下班了。…查看更多

Imperial Treasure is a very nice Cantonese restaurant. The service is nice, professional and welcoming .Lunch there with very nice dim sum. Totally worth the price.Kale with ginger juice and yellow wine was cooked to the exact correct point, retaining some crunch. Dim sum was very meticulously executed. The taste seems lower in salt, therefore healthy without compromise on taste.However we had a bit of annoyance filling in the membership application form using their website on my phone. It has huge navigation issues, such as having to punch a calendar key many many times to get back to my year of birth, not allowing viewing of the password while being created and confirmed with typing it again, therefore I thought I was not getting it right several times because they keep displaying a message to say I have to re-enter, only to find out they failed to say it is ok because in fact the password and its confirmation turned out to be correct after all. Finally at the last page, when they required me to consent to the free marketing use of my name, date of birth, phone number and email address. These are not agreeable to me.So, after a long long process it came to nothing. Really spoiled the lunch experience.…查看更多

I have been to the Dim Sum Library on many occasions and the food was good. Had not been back for quite a while. So this evening we decided to buy some takeaways as it was starting to be late in the evening.The deep fried stuffed taro, which should be fluffy and crisp and has a nice filling, was awful off the charts. Can't even bite through the shell which was like armour. Really just gave up and threw away the half remaining piece and the two untouchable ones.The shrimps fried rice was tough as nails. It didn't taste uncooked. Just hard. Had to put it into a wok and add water to soften it up. Ended up throwing as much water as 3/4 of the volume of the dish before it stop behaving like barbed wire. Ended up cooking our own dinner. Sigh... Judging from comments, everyone loves this place. May be it is a different crew in the kitchen? …查看更多

We came here for a celebration dinner. A one star Michelin restaurant would be very nice. Looking forward to super spicy and super numbing sensations, and more sophisticated taste elements.That said, my closest exprience to authentic Sichuan food is the Sichuan govermemt rep office in Beijing, and some good Sichuan restaurants in Beijing and in Hong Kong.The dishes at Fugara tastes nothing like them. But it rings a bell? It is exactly like the Sichuan takeouts in the USA!We went by the recommendations of our waiter. We declined the black truffle chicken, knowing European black truffles have either lost all their taste by the time you get to them In a Hong Kong restaurant, or you will be getting mainland Chinese truffles which has no taste.We also declined the dungeness crab because it was too large for two.The first dish that came out was the egg plants. It was dreadful, sitting in a pool of peanut sauce or sesame sauce. It tastes like it was made with a lot of peanut butter. We stopped debating it because the second dish arrived, the paper thin beef slices that legend has it that you can hold it up to a lamp and see the light cast onto it. It was smothered in a sweet soy based sauce. And the beef slices are considerably thicker for light to pass through, as in other places. But I actually liked this slightly thicker version.A dish of deep dried bitter melon pieces, covered in powdered salted egg yolks arrived. Although recommended, it only now dawned on us that it is not a Sichuan dish. It was nice but other restaurants have them too. But at $300? It is quite steep. At this point we asked our nice waiter over. He tried hard to please customers by engaging them in food conversations. But we said so far we still need to taste authentic Sichuan, and given the eggplants we need to say we don't want the American take out style of Dan Dan noodles. We don't want them bathing in peanut butter sauce or sesame paste sauce. Can he please alert the kitchen.. At this point he said in that case it is much better you guys order another noodle dish.Finally the recommended bone in beef rib arrived. Again there is nothing Sichuan about it and is served in many restaurants across Hong Kong. Even in Bangkok! Compared with others, this dish is not well prepared. The tough piece of beef needs to be slow cooked until it is really tender. I would say another 45 minutes in a slow oven would have done it.May be we should not have followed the recommendations of the waiter for those dishes and go for the Sichuan standard dishes. Well, this is a one star Michelin restaurant and we just thought we should listen to what the waiter recommends as their best dishes. Besides, the Sichuan dishes they have on the menu were all the American stardard one. We also stayed away from their whole fish dishes which costs around 900 dollars but which uses the cheap mandarin fish (桂花魚)。What was Michelin thinking ? I just checked. Michelin rates and publishes their guide on restaurants in Chengdu. It isn't as if they didn't know this travesty! Very bad show.To be fair, may be it is just false advertisement. They should have made it known they serve the American takeout version of Sichuan dishes. Judging from the large number of favorable comments they definitely have that kind of following. After all, American takeout version of Sichuan dishes must be nostalgic to many. Just not me and not at these prices. …查看更多

隊友嬴了期指。好，就拿來吃一頓鐵板燒午餐！在名店訂了房間，共七位。店員提議我們點$2,200 的兩位餐，有和牛，鮑魚等，比每位點一人午餐好得多。當然，價錢也高得多。。另外一位是天主教徒，星期五只可吃海鮮餐，另點。整體來說，餐單上有的都上齊，但總覺得與頂級鐵板燒餐廳有一段距離。感覺油的味道比較怪，但實在說不出為什麼。牛肉沒有什麼突出，只可說是平平無奇。隊友沒說什麼，我於是也不題，大家收貨便算數。香港有很多選擇，下次去別家。…查看更多

美國華僑老友全家到港一定要請我食飯，但係請我選餐廳。所以決定選一家跟熟客朋友常去的鍾菜館，以為性價比高。餐廳給我寫了一張菜單，是他們的撚手菜，如下午宴地址：北海中心鐘菜館人數：10位價錢：500元/位（另收茶芥加一服務費）小食：金沙南瓜小食：七味脆豆腐小食：沙姜無骨豬手小食：五香牛𦟌石斛響螺湯（位上）鍾家醬好味蝦（腸粉底）鮮花椒焗老虎斑黑蒜和牛粒古桐麻香雞（1只）蒜香水果芹菜鍾菜館炒飯陳皮紅豆沙一到步，部長認得我，立即說，嘩，原來係你！為什麼你不早跟我說是你呢？我感覺不對勁，立即說，你看看訂了的菜單有那些要改？她只說，為什麼你不跟我早說？搖頭跑開。先上一個椒鹽炸豆腐粒，不太好吃，但可接受。再上一碟炸南瓜片，好像加了一點威蛋，味道不錯。但上盤時油立立，碟底重全部油，好似游水池咁。嘩，廚房係味懶到咁呀！無骨豬手，因為去了骨頭，樣子好核突，睇見無食欲！再上一盤他们自認拿手的燒鵝，是在原本菜單上加的，結果，皮咬不開，肉過熟，又鞋，好似唔係今日做的。零分。再上的是大蝦煎腸粉。所有蝦都是梅的！！！和牛粒。菜多牛肉粒少。食落唔似和牛。沒有特別的菜式。花椒老虎班，原來唔係成條上，係起肉和骨用油泡，用細煲上菜，魚骨在底層。可以的，但無花椒香味，賣相不佳。環顧出席的外國華僑們，談得很開心，卻沒有什麼人起筷！真失禮！結果，幾大袋沒有人想吃的菜式，一包包拿回家。今天香港的經濟低迷，港人又大舉上深圳消費，咁樣嘅餐廳會點？自己反省一下吧。服務無問題。…查看更多

Having been to the Warung Chandra in Keswick Street we came to this one. Also by Chandra.They must have picked up the bad habit over at Indonesia 1964, of piling a whole load of junk on a large dish to make miniscule portions look larger. It does not work and the junk does not have anything to do with the dish.Banana grilled fish turned out to be one bland wood like sardine in a pile of chili in a banana leaf, surrounded by tasteless crackers, beansprouts and cucumber slices. One little tasteless sardine for $60! Highway robbery.The Nasi Goreng is a big joke. One piece of chicken satay, one fried egg sitting on top of a dish of oily rice with a ton of chili. They call it Nasi Goreng Special at $79.The Indonesian customers at the next table ordered a rice dish with a large piece of chicken leg on it. On the menu for $62.Terrible.…查看更多

It was almost a year ago when I was last here. An important change had taken place. For the worst, I am afraid. I had much preferred The Steak House over Morton's for one simple reason - the cooking method. The steaks here are properly salted BEFORE cooking and have a more pronounced charred crust.Well, The Steak House has changed their cooking method - low salt and less char. The result? A far less satisfying steak. Might as well been to Morton's. No thanks. For a steak house, this is the most important change. So much that after the meal I went up to talk to the chef and he confirmed the low salt less char approach. We agreed that next time I can request pronounced salting before cooking and proper charring.A steak browns because of a process called the Maillard Reaction. This takes place when oil reacts with sugar in red meat cells under relatively high temperature. It is the Maillard action that gives rise to a large range of different flavor molecules and that results in a range of complex taste. Adding salt before the Maillard reaction does two things - it increases the amount of taste and complexity of taste of the steak during the Maillard reaction, and it helps the formation of a crust. The result is a crusty, tasty and complex steak. Gutsy and satisfying. You cannot hope to get the same result by adding salt after the cooking is done. Just as you can't eat a sugar cube after you have drunk the coffee and hope for the same result. You get a Morton's steak instead, bland and unexciting. A dining customer should not be made to know all this science. But I wished they had told me how they changed their cooking method before ordering and to let me know I can request the old classic way. The maitre d' told me that many customers now request low salt for health reasons. For health reasons? Then go eat something else. Even without the addition of salt, the Maillard reaction involving a special sugar present in red animal meat but not in human beings can cause cancer. The salad bar has lettuce that has been washed on premises rather than ore-waahed elsewhere or simply unwashed. But they skipped the drying and so the leaves are still quite wet. Dressing won't cling. A definite no no for a restaurant of this class and price. But I have always enjoyed the room. Its masculine straight lines, leather, Frank Sinatra era jazz, all work together to evoke the classic American steakhouse. …查看更多

開張一星期的新餐廳，韓國菜，訂了九時一試。內部裝修很棒，簡潔中有氣氛。九時進店，剛好是滿座，沒有人排隊，但也座無虚設，有一點期望。服務員過來，請他介紹本店名菜，但他對自己介紹的菜式說都 OK. 我們說既專程來之便請介紹最好的菜式，普通，只達OK水平的可以略過。那好吧，便介紹以下幾款給我們，但是。。。炸鷄，一般，果然只是OK 而已。咸魚仔海鮮，自己點的，海苔不脆，不達標。服務員介紹的八爪魚伴涼米粉，八爪魚不脆，無味，拒絕再吃。差！泡菜豬肉湯，泡菜咬不開，猪肉咬不開！湾仔韓国菜館甚多，不在此介紹，但這一家的水平真的差太遠，新店不可能大換血，暫時不再考慮。…查看更多

Came here on a Sunday evening for their buffet dinner. $650 per person. Very small selection. So one would expect that at this price and with the Mandarin Oriental brand, everything would be tops. Not even close. Best dishes are:Roast Beef - US prime. Wonderful. Grill room quality. But too bad the horseradish was too sour. Crab - European crab, probably Devon. Nice. As for the rest :Lobster Thermador - Tasteless lobster Buffett cold lobster - didn't bother to try. Lobster curry Thai style - nope, they used the same tasteless lobster. Oysters New Zealand - tasteless Blue mussels - the small variety usually is quite tasty. These are tasteless. Sushi Their fish tastes like what I imagine wood boards would taste. Didn't try their shellfish sushi Other stuff are passable, but far from quality stuff Tomato soup, chicken satay, sugarcane shrimp, etc. These usually are not the main attraction in a top price buffet. Dessert Haven't tried yet. I am surprised that given the competition, the small selection (about half of other top hotels), the Mandarin Oriental brand, one ends up with this unremarkable offering. They are full. So they know the business end of this. No need to improve on something already working well biainesswise, right? I won't be back for a long time. …查看更多

Well, came here for lunch after a long annual general meeting downstairs. Hoped to unwind with good food and excellent service. The view and interior decor are both as excellent as ever, as is the service. The waiter recommended the mackerel on a crunchy cake. The description and the recommendation sounded so good we both picked this dish. The mackerel did not taste of quality, and the cake underneath was like a sand brick, hard and dense. Most disappointing for a restaurant capable of producing something much better, especially at a price of about $600 for a simple lunch. I have an important business lunch tomorrow and I am booking a table at the Petrus instead. …查看更多