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港鐵銅鑼灣站 C 出口, 步行約3分鐘 繼續閱讀
電話號碼
23355328
98889153
開飯介紹
由經驗豐富的大廚主理,嚴選新鮮食材炮製色香味俱全的傳統粵菜及點心;其裝潢糅合中式及現代元素,簡約雅致,是聚餐、招待商務客戶之選。 繼續閱讀
營業時間
今日營業
11:30 - 15:00
18:00 - 23:00
星期一至日
11:30 - 15:00
18:00 - 23:00
付款方式
Visa Master AlipayHK 支付寶 現金 八達通 AE 銀聯 Apple Pay 微信支付 OpenRice Pay PayMe
座位數目
80
其他資料
網上訂座
Wi-Fi
酒精飲品
自帶酒水 詳細介紹
外賣服務
加一服務費
當面支付
以上資料只供參考, 請與餐廳確認詳情
食評 (31)
等級4 2025-05-25
1623 瀏覽
Another restaurant helmed by chef from the FLM series. My brother’s favor of the month. Dinner. Special menu for a BIG crowd, where Chef was asked to recreate various FLM signature dishes. Here’s what we had. 魚子醬凍馬友- threadfin cured and chilled to a smooth, almost sashimi-like texture, topped with a delicate spoonful of caviar. Clean, briny, and elegant, with a whisper of umami from the fish and a touch of indulgence from the roe.蜜餞叉燒皇- not your average char siu; thick-cut, marbled, and lacquered in a honeyed glaze that was sticky, smoky, and perfectly caramelized. The pork was buttery-soft with a charred edge.淮山鷓鴣粥- silky and nourishing, one of my all time favorite dishes.煎蟹肉蛋琵琶燕- combination of crab meat and egg, paired with velvety swallow's nest. Unfortunately exterior was not crispy or golden enough. 雪花雞片- FLM signature, which is, in essence, thinly sliced conch (螺片) stir-fried with sliced chicken. To be eaten in the same mouthful with a piece of roasted Yunnan ham- a delightful interplay of flavors and texture. Difficult dish to make, as it requires precise control of cooking time and technique.上湯豬肚鳳吞散翅- FLM signature, requiring a complicated process: Chef first needs to debone the chicken, then stuff the fin inside the chicken, finally wrapping the chicken inside the pig sromach. First time I deigned to try pig stomach- which was surprisingly tender and flavorful. 仙鶴神針- $400 for half a portion. (Highest CP value out of the ones I have tried to date). Broth was rich; pigeon was flavorful and bigger than the others. Bulging with fin.日式燒三頭大連鮑- perfectly tender. 蘿蔔清湯崩沙腩- turnip was surprisingly sweet and soft, beef was fall-apart tender.油泡山斑魚- fresh and tender; cooked with masterful timing.吉祥脆皮雞- golden, crackling skin with juicy, flavourful meat.原隻膏蟹蒸肉餅- juicy, intense with deep umami.椒鹽粟米•鮮魷•九肚魚- ok only; maybe the frying oil wasn’t fresh enough.金沙涼瓜- too bitter for me.香芹和牛焗飯- special request from Bro cos the Yung Fu one was so good. Too much wagyu in this one, so felt a bit oily. However the 飯焦 was perfectly done.紅棗千層椰汁糕家鄉核桃酥In summary: grand Feast of Cantonese culinary brilliance and luxurious nostalgia that masterfully balanced flavor, tradition, and finesse. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
今日黎到位於銅鑼灣嘅哩間中菜館。店舖裝潢簡約舒適,有唔少圓桌及方桌位置,第二層仲提供包廂位置。餐牌~🔸足料老火例湯餐廳會因應時令食材提供不同既例湯,而今日既係西洋菜豬展湯,入口清甜,夠曬火候,用料十足,重點係不加入任何味精,好飲又放心~🔸富貴鮑魚酥採用新鮮鮑魚,手工製作而成,外層酥皮香酥鬆脆,內裏既鮑魚彈牙,混合醬汁相當好食。🔸菠蘿咕嚕肉咕嚕肉估唔到有驚喜❗️餐廳選用新鮮豬頸肉,每件切至差不多大小,確保火候一致,入口肉質新鮮有彈性,而調味剛好,配合三色椒及菠蘿,絕對係好食推介👍🏻🔸鷹鱠鷹鱠係最近既時令魚類,今次廚師選用鷹䱽最肥美既腩位進行慢煎,令魚皮焦脆,魚肉鮮美嫩滑,再配搭廚師自家製醬汁及沙律醬,一次可以試曬中西兩種食法。🔸鮮蟹肉炒北海道鮮奶採用北海道3.6牛乳,奶味更為香醇,配合鮮蟹肉及蛋白一齊慢炒,入口滑嫩清甜,再加上香炸瑤柱絲,能夠增添口感。🔸竹笙扒豆腐選用傳統豆腐,豆味更為香濃,而且入口質感細滑,加上多條厚肥竹笙,口感豐富,而且豆腐及竹笙都滲透上湯,味道濃郁。🔸蛋白杏仁茶絕對係心機之作,廚師每日人手去杏仁衣,現磨後,細火慢煮製成。入口細滑,充滿杏仁香氣,重點係甜度適中,好啱香港人口味。🔸綠豆糕喺北京嘅有名甜點,綠豆糕味道清甜,質感細滑,帶有豆沙,亦係甜度適中。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2025-01-06
6255 瀏覽
銅鑼灣|厚德飯店 ▪️▪️▪️ ▪️▪️▪️ ▪️▪️▪️ 餐廳 : 厚德飯店 @hellohautak 地址 : 銅鑼灣駱克道454-456號地舖▪️▪️▪️ ▪️▪️▪️ ▪️▪️▪️ 今天想吃中菜,就來到銅鑼灣這家飯店試試,位於銅鑼灣的厚德飯店主打高級粵菜,裝修簡潔明亮,坐位之間寬敞舒適,很適合一家人或是朋友聚會過來💫 打開菜單,餐點選擇也不少,懷舊粵菜手工菜應有盡有,我們隨意選了幾樣,午市及晚市均有套餐及單點,任君選擇💫💢川味花膠開席前先來個冷盤,以川辣醬汁配搭花膠,底部墊有涼拌涼瓜,獨特的川味调料,入口微辣開胃,具有鮮香,花膠本身富含膠原蛋白,口感滑嫩,涼瓜爽脆多汁,微微甘苦,但配上川辣很可以💫💢杏汁菜膽白肺湯來到這,必點靚湯就是她們的杏汁菜膽豬肺湯,用上白豬肺、菜膽、南杏等熬製,絕對是鮮香滋潤湯水,杏香滿滿,豬肺軟腍,叫人非常滿足💫💢鮮蟹肉炒北海道鮮奶用上北海道鮮奶,奶味香濃,配上鮮拆蟹肉,多肉發炒鮮奶口感嫩滑,吃上一口,能感受到海洋的鮮美與奶香的細膩,令人難以忘懷💫💢鮮大連鮑角炆雞用上鮮大連鮑角,肉質細嫩彈牙鮮而不膩,配上新鮮雞,雞味特別濃,炆煮過程中,雞肉和鮑魚吸收了調味料的味道,蒜、姜和蔥等,讓人食欲大開💫💢瑤柱蛋白炒飯用上上等金鳳米,先蒸後炒,飯粒乾爽不油膩,入口煙韌軟糯,配上瑶柱跟白蛋,口味恰到好處💫💢蛋白杏仁茶每天鮮磨杏仁,上枱傳來陣陣杏香味,入口幼滑細膩,蛋白香滑,再加入松子,口感更豐富,為完美一餐畫上句號💫 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2025-06-09
0 瀏覽
IG: Tummysready.高級粵菜 主打有福臨門老師傅坐鎮食物質素中規中矩 勝在地點方面 不過整體價位偏高 未必會返轉頭📸1️⃣ 蜜餞叉燒皇2️⃣ 鮮蟹肉炒北海道鮮奶3️⃣ 麻婆豆腐🌟 最好食嘅一道菜! 夠惹味4️⃣ 魚子醬凍馬友🌟5️⃣ 爵士湯6️⃣ 鹹魚蓉煎肉餅🌟7️⃣ 醒胃凍花甲8️⃣ 菲王銀芽肉絲炒麵.🔻🍽 厚德飯店📌 地址: 香港銅鑼灣駱克道454-456號地舖🔗 https://s.openrice.com/QrbS04u0C00~uoujyAw.#tummysreadyatcausewaybay #tummysreadyforchinese 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2025-05-26
225 瀏覽
—🍡 醒胃花甲 | 醬蘿蔔 | 蜜餞叉燒皇🍲 粉葛赤小豆老火湯🥟 鮑魚酥🌽 椒鹽粟米🐷 金陵脆皮乳豬•🦞 本灣青龍蝦球蒸蛋白🦞 脆米龍蝦頭抓泡飯•🐮 清湯蘿蔔崩沙腩🐷 清湯蘿蔔蝴蝶腩•🐔 金華玉樹雞🥬 上湯浸時蔬•🥣 合桃露🥜 狀元花生酥—🏆 是日MVP🏆龍蝦球蒸蛋白 非常出色的高湯 配上鮮甜的龍蝦肉及嫩滑的蒸蛋白再來 脆米龍蝦頭抓泡飯 大癲! 🤩明明已經很飽 但食完第一啖泡飯 立即光速吃光光!鮮甜美味的湯式 加上香口脆米 口感味道層次都一流!😻順德手工名菜的金華玉樹雞 也是一絕!鮮甜的嫩滑雞肉加上金華火腿的咸香 非常剛剛好的味道 👍大愛叉燒! 出色!鮑魚酥也是超級好吃 酥皮很鬆化 味道濃郁淨係為左碟叉燒同個鮑魚酥 已經決定下次要中午時段來試試點心了!😋 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)