俏江南 (已結業)

South Beauty Restaurant

3.5

23 食評

味道

環境

服務

衛生

抵食

銅鑼灣

$101-200

京川滬中菜館

jo712

等級4

1.8K

家人生日所以一家人來此試下...難得家中2老都俾面來試...因為小朋友在場, 所以叫菜果位都唔叫辣既送菜...只係試左一個用200度既油將d牛肉煮熟...好似有位食評咁講都幾危險..同埋一上枱都要盡快食唔係d牛肉好易煮過頭會變老...個味道都ok帶少少微辣不過對小朋友就辣架啦.仲有瑤柱雞- 我無食不過其他人就話唔錯夠滑蝦子炒什菌- 都無咩蝦子不過d什菌又炒得唔錯一隻用咸蛋黃炒既蟹- 好香咸蛋黃味而且隻蟹都好新鮮.魚- 唔知係咪用紅"醩"蒸..都唔錯一樣新鮮..其他送都係蔬菜居多無咩特別..佢地既擔擔麵都唔錯, 我無食..但佢地同樣讚不絕口話好正...整體上佢地用料都好新鮮既..不過份量真係少左d偏貴既..環境都幾靚..不過覺得佢地個廁所有d攪野多魚啦.

家人生日所以一家人來此試下...難得家中2老都俾面來試...因為小朋友在場, 所以叫菜果位都唔叫辣既送菜...只係試左一個用200度既油將d牛肉煮熟...好似有位食評咁講都幾危險..同埋一上枱都要盡快食唔係d牛肉好易煮過頭會變老...個味道都ok帶少少微辣不過對小朋友就辣架啦.
仲有瑤柱雞- 我無食不過其他人就話唔錯夠滑
蝦子炒什菌- 都無咩蝦子不過d什菌又炒得唔錯
一隻用咸蛋黃炒既蟹- 好香咸蛋黃味而且隻蟹都好新鮮.
魚- 唔知係咪用紅"醩"蒸..都唔錯一樣新鮮..
其他送都係蔬菜居多無咩特別..
佢地既擔擔麵都唔錯, 我無食..但佢地同樣讚不絕口話好正...
整體上佢地用料都好新鮮既..不過份量真係少左d偏貴既..環境都幾靚..不過覺得佢地個廁所有d攪野多魚啦.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Kiki@

等級2

星期五晚與班朋友在那裡食飯, 發現食物份量普遍很少, 分分鐘不夠分(尤其一碗上的湯noodle簡直是迷你版)! 食物水準ok,有些特色,可惜價錢貴份量少!有不少菜式會安排在客人面前煮, 包括滾油煮牛肉(隔離枱叫的,不知真正菜名是什麼), 但這會使周圍油煙很大, 加上走廊窄, 易生意外, 十分危險! 雖然裝修落本,但如果他們無視這些問題, 環境可能會很快變差(絲絨座椅及地毯等不需多久定必發出不少油煙味, 變成趕客呢!)

星期五晚與班朋友在那裡食飯, 發現食物份量普遍很少, 分分鐘不夠分(尤其一碗上的湯noodle簡直是迷你版)! 食物水準ok,有些特色,可惜價錢貴份量少!

有不少菜式會安排在客人面前煮, 包括滾油煮牛肉(隔離枱叫的,不知真正菜名是什麼), 但這會使周圍油煙很大, 加上走廊窄, 易生意外, 十分危險! 雖然裝修落本,但如果他們無視這些問題, 環境可能會很快變差(絲絨座椅及地毯等不需多久定必發出不少油煙味, 變成趕客呢!)

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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nchan

(非會員)

昨日中午和一大班同事去食lunch,環境幾好裝修幾特別,暗燈光,唔嘈吵,圓狀sofa仔都坐得幾舒服.乾淨.食物: 成太多野食,唔少係辛辣,同事話ok但我無試. 印象深刻好味既有蜜汁雞翼,流沙奶皇飽(薄薄綠茶皮),蝦蛟,仲有款個頂有d黃色粒粒狀又看似菜蛟但內裡是蝦蛟既都幾好味.灌湯蛟湯幾清甜.墨魚餅,腸粉,炸兩都ok.侍應比較遲鈍,唔醒目.同事請客唔知價...總之每樣點心小菜都比一般酒樓貴... 或者第時同長輩食飯會考慮再來

昨日中午和一大班同事去食lunch,環境幾好裝修幾特別,暗燈光,唔嘈吵,圓狀sofa仔都坐得幾舒服.乾淨.

食物: 成太多野食,唔少係辛辣,同事話ok但我無試. 印象深刻好味既有蜜汁雞翼,流沙奶皇飽(薄薄綠茶皮),蝦蛟,仲有款個頂有d黃色粒粒狀又看似菜蛟但內裡是蝦蛟既都幾好味.灌湯蛟湯幾清甜.墨魚餅,腸粉,炸兩都ok.

侍應比較遲鈍,唔醒目.

同事請客唔知價...總之每樣點心小菜都比一般酒樓貴... 或者第時同長輩食飯會考慮再來

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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chaxiubao

等級2

Quite often, I was rejected, with a passion, by the ladies with my dining proposals. "The food is great but the toilet bloody awful (D野食好味，但係個廁所好鬼污糟), " they always say vociferously.

Right. I see. But what exactly is wrong with a restaurant with an awful loo? A washroom, where people drop their pee pee and poo poo, is destined to be awful. Check that out with your own excrement and tell me it isn't.

Anyway, not to be taken as a laggard, I set to begin my search for the best restaurant WC in town from a woman's point of view:

Lilac wall paint, check.
Lullaby at play, check.
Stockings-friendly round-shaped bowl, check.
Fresh roses from Holland by the sink, check.
Door handles that don't break nails, check.
Velvety paper towel that wipes arse as gently as silk clothes, all check.

"But you forget a dry floor to lay down my Pilate mat," they add.

What. A. Pile. Of. Shi*.

Apparently, the search is getting me nowhere. The ladies are insatiable. I'd better call this thankless task off before I could ever tamed their jaded palate with a restroom on another planet in our solar system or I dejectedly died of old age, whichever is sooner.

But really and truly, when was the last time you find people dine IN a WC? And since when had we place the importance of the end of meal higher than the meal itself? Yes, fancy bathroom is always a bonus to all we food lovers; but is the lack of it in a big minus in any sort of way?

Unfortunately, the ladies won't understand, nor care about this. So, with a fruitful search for the most gorgeous restaurant toilet in town doomed an impossibility, I must turn my attention to easier alternatives, which brings me neatly to designer chic places like the South Beauty in Causeway Bay.

The entrance of South Beauty is nothing short of unalarming. But once you went past the labyrinthine corridor and off the psychedelic deeppink lift redolent those of a brothelhip hotel...

Holy mother Mary and sweet Jesus. It's really a humongous beauty to behold. The ostentatious chandeliers on top, the cushioned chairs, great views of the outside world as well as the culinary sorcery inside the kitchen; and the sky-high ceilings. The latter is no wonder once you knew this place was a theatre before the multiplying South Beauty franchaise from PRC segued it finely into an oversized modern Chinese restaurant. Now, beauty beyond...

The kitchen was swift. An array of appetizers arrived shortly after we got settle down. Spicy chicken juliennes and jelly green bean rolls was followed by spicy fish skins. The piquancy of the tenuous two did a well job to wake up our palate.

The Salad Shake and Roll was a great show. The ladies loved it. They appreciated the creativity. They love the waitress's mandarin chanting to the shake-shake. They loved this salad because it makes Nigella Lawson's old school salad-tossing endeavor look plain silly. Men thought someone in the kitchen was taking a French leave.

The idiosyncrastic "hanging" cold ham (rump portion) enraptured the ladies. So far as I could tell, it reminded them the Marin Margiela collection they wanted so badly last season. The cut was lean and unblemished; espoused nicely with the garlicky and spicy emulsion that came along.

Platter of Four was a filler in between, but a great one notwithstanding to coursed through from starters to the lineup of mains. The smoked fish and fresh wild yam in particular were exceptionally well done. The award-winning sweet and sour fried fish followed was spectacular. Freshwater fish carved and fried with dexterity to suggest blossoming flowers -- which explained why the Chinese name of it says chrysanthemum fish with honey jus -- was an ode to Spring. An excess of tenderness and moisture.

The Dongpo trotter, a faithful reincarnation of the dongpo pork, was gracefully opulent. One of the best I've had in years. It was an unleash of all the flavors we knew. The whole piece was simply ephemeral. The skin outside was creamy and rich; adding a nice contrast to the lean and juicy pork it enshrouded.

Spicy crispy duck breast was a bit dry but flavorful nonetheless while the sesame pancake with pork belly was excellent -- if you can stand the fat. We went light on the dessert and ordered only the steamed taro dumplings with red beans. The flavor of taro was pleasantly muted, allowing the sweetness of red beans come to the fore. A stellar finale for the whole theatrical dining experience.

Before we took off, the ladies went to the loo and came back smiling from ear to ear. "The powder room is funny. We almost miss it because of the puckish sliding door."

Is it funny to miss the loo when you really need one? Argh, how would I know? I'm just a man who wants to eat good.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Furnace

等級4

468

In light of the good impression during the first visit, I went there again with my family again one Saturday night. This time, our table was located at the far end of a cul-de-sac, which I think was originally an emergency exit of Lee Theatre. The food was still up to standard. However, the service was very very slow due to the poor table management. Obviously, the restaurant was undermanned. It could be an excuse during the first few days of business due to lack of experience. However, it can't be an excuse anymore since its opening for more than a month ago. The waiter / waitress was extremely friendly to us, particularly my mother. Otherwise, I would have given a very poor rating on this field.

The decor has deteriorated too. The deterioration is particularly obvious for the carpet as lumps of fibrous material were found on it and the carpet was dirty. Marks have to be deducted in this field.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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littlemouse

(非會員)

六個人去食，叫咗以下的嘢:
晾衣白肉
菠蘿蝦球
糖蓮藕
糖醋小排骨
酸蘿蔔老鴨湯
生煎包
鍋貼
俏江南炒飯
貴妃雞

There are only 5 slices for that 晾衣白肉, which is very very ridiculous as we have six persons and two of us need to share 1 slice of 白肉. To be honest, the 白肉is really very cheap food and the dish costs $68, why can't they be a bit considerate and give us at least 1 slice for each person?

糖蓮藕tastes really bad. They put some candy pieces on top of the 蓮藕, which tastes very very strange. We saw the table next to us left the whole dish of 糖蓮藕almost untouched when they left the restaurant.

糖醋小排骨: portion really small, just have 7 pieces although it's an apertiser. Tastes average.

酸蘿蔔老鴨湯: too sour and too spicy. Some of us even can't finish one bowl of soup.

生煎包& 鍋貼: taste like 公仔點心，雪藏味好重

貴妃雞(half): 90% of the chicken are bones with little meat or almost no meat. Disappointed!!!

菠蘿蝦球& 俏江南炒飯: the only two dishes we felt OK.

After eating those rubbish, we didn't have any mood to order dessert anymore. The restaurant is obviously understaffed. Service not attentive and slow. Food is of small portion, expensive and not tasty. Will not go there anymore.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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chocoholics

等級2

Food:
Cold appetiser chilled cucumber (my favourite) and Sweet & sour ribs are tasteless;
Beef cooked in 200 degrees celsius in Sichuan style soup (as the waitress said) were overcooked;
Meatball aka Lionhead were very nice- better texture than those at Ninbo and Snow Garden;
Lobster in chilli sauce, Steamed fish,
Shark fin soup, Cabbage with abalone were turning cold when arrived on out table- taste average.
= > Cantonese food best to avoid.

Ambience:
The designated lift which takes u to the 5th level gives u that modern chic impression as if u r heading to a martini bar. Upon entering the place it reminds me of Felix at Peninsular due to the high ceilings, 2-levels, glass on every piece of wall that kinda decor BUT the layout presents some problems. Many tables are placed on the corridor so do not expect a quiet/ undisturbed dinner here. Long tables may look elegant but is impracticable as far as Chinese dinner are concerned. Tables for 4 were seen at the far end of the restaurant so ask for those if u r a celeb.

Service:
Very slow. We waited for 30 minutes before the cold appetisers were brought in. This explains why the beef were overcooked. (why not have this dish in sichuan hotpot for ultimate control of timing). One of the waitresses likes to SCREAM and shouting across- which doesn't quite match with style of the restaurant. Not attentative either as too few staff vs. guests- blame Mother's Day.

Price: $500 per head, without wine. There are better places around for Sichuan/ Shaihainese foor at this price.

Overall: There's plenty of room for improvement if the restaurant is trying to be another Hutong at 1 Peking Road.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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468

短短幾年之內,不少內地著名飲食集團如雨後春筍般到香港來開分店,繼小肥羊,譚魚頭,小南國,南翔饅頭店,王家沙等進駐香港,來自北京的俏江南於四月二十九日正式登陸香港.我同阿K嚮五月一號咁啱經過利舞臺,所以有幸向大家首先匯報一下.環境:俏江南以其裝修設計著稱。入到大堂果然不同凡響。它們有獨立電梯直達五樓大堂.一入電梯已經給電梯內嘅迷幻燈光所吸引.進餐大堂如相中所示,是原來利舞臺戲院嘅大堂.坐嚮入面,彷彿依希仲認得賣爆谷嘅位置.好大,好舒服.我覺得最攪鬼就係個洗手間.用自動門,好隱蔽,好似忍者屋咁.冇洗手盤,只有一塊斜板,所以啲水唔會彈出嚟.水龍頭又係收埋嘅,你要留心啲先知奧妙嚮邊度.味道:我地嗌咗以下嘅嘢:- 蜜餞淮山- 油麥菜- 手撕雞- 雲白肉- 水煮魚- 炒茄子- 獅子頭- 蘋果拔絲特別一提水煮魚,獅子頭同蘋果拔絲. 水煮魚肉質十分嫩滑,普通清蒸根本做唔到.原本秘密就係條魚係用油加埋礦物石低溫煮熟,所以可以保持魚嘅鮮味同肉質.獅子頭入面加咗馬蹄,令成個獅子頭好爽口,全無油膩感覺.蘋果拔絲拔得唔錯,糖槳夠thick.如果換上香蕉就更好.服務:某些接待員都幾靚女(哈哈). 不過反應稍慢,有

短短幾年之內,不少內地著名飲食集團如雨後春筍般到香港來開分店,繼小肥羊,譚魚頭,小南國,南翔饅頭店,王家沙等進駐香港,來自北京的俏江南於四月二十九日正式登陸香港.我同阿K嚮五月一號咁啱經過利舞臺,所以有幸向大家首先匯報一下.

環境:
俏江南以其裝修設計著稱。入到大堂果然不同凡響。它們有獨立電梯直達五樓大堂.一入電梯已經給電梯內嘅迷幻燈光所吸引.進餐大堂如相中所示,是原來利舞臺戲院嘅大堂.坐嚮入面,彷彿依希仲認得賣爆谷嘅位置.好大,好舒服.我覺得最攪鬼就係個洗手間.用自動門,好隱蔽,好似忍者屋咁.冇洗手盤,只有一塊斜板,所以啲水唔會彈出嚟.水龍頭又係收埋嘅,你要留心啲先知奧妙嚮邊度.

味道:
我地嗌咗以下嘅嘢:
- 蜜餞淮山
- 油麥菜
- 手撕雞
- 雲白肉
- 水煮魚
- 炒茄子
- 獅子頭
- 蘋果拔絲
特別一提水煮魚,獅子頭同蘋果拔絲. 水煮魚肉質十分嫩滑,普通清蒸根本做唔到.原本秘密就係條魚係用油加埋礦物石低溫煮熟,所以可以保持魚嘅鮮味同肉質.獅子頭入面加咗馬蹄,令成個獅子頭好爽口,全無油膩感覺.蘋果拔絲拔得唔錯,糖槳夠thick.如果換上香蕉就更好.

服務:
某些接待員都幾靚女(哈哈). 不過反應稍慢,有一味菜嗌咗好耐都未上所以取消咗.

抵食:
五個人食咗$750.平均每人$150.同其他京川滬食肆差唔多.不過啲裝修咁落本.可算物超所值.

乾淨:
洗手間嘅設計雖然有啲騎呢,但出奇地乾淨.

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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