影片
港鐵銅鑼灣站 C 出口, 步行約3分鐘
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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。
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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
以上資料只供參考, 請與餐廳確認詳情
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網上訂座服務暫停
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.
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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。
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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💫
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—🍡 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!😋
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呢排見到幾個朋友都先後去左厚德飯店食飯，聽聞呢度保留左傳統粵菜風味，搞到我都心思思約左另一班friend去。我地叫左幾款野食1. 蜜餞叉燒皇：蜜汁香甜均衡，焦香的外皮提升了整體層次，肉質細嫩多汁。搭配白飯更加出色，口感尤為豐富。 2. 醒胃凍花甲：花甲鮮甜，冰涼清爽，充分展現原味的鮮香。醬汁的分量適宜，不過分搶味，細膩中見巧妙。 3. 杏汁菜膽白肺湯：湯底順滑，杏仁香氣濃郁，白肺處理細緻，菜膽的清甜增添了平衡感。湯料飽滿，適合初春品飲。 4. 吉祥脆皮雞：外皮酥脆香醇，金黃色澤視覺誘人，內裡雞肉鮮嫩且多汁。搭配少量胡椒鹽提味，風味升華。 5. 台山蠔：蠔肉肥厚多汁，海洋鮮味純正自然。稍微烹調後口感更細膩，配合醬料亦能維持食材本味。 6. 瑤柱粉絲什菜煲：粉絲吸飽湯汁精華，瑤柱鮮香四溢，搭配軟脆適中的什菜，口感層次豐富且均衡。煲的溫度適宜，保持最佳狀態。 7. 飘香瑶柱荷葉飯：荷葉香氣與瑤柱的鮮味融入米飯，每粒米都充分吸收了香味。飯粒不粘，鬆軟卻結實，食後余香悠長。
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