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2020-11-27 787 瀏覽
盡量造訪及回訪各米其林餐廳,也嘗試準米其林及衝擊米其林的餐廳,以米其林給人的感受去品嚐。星級:1星(2020)。訂位:電話,對應有禮。下單:菜式介紹清晰。上菜:重複菜式名字。用餐環境:良好。洗手間:好。此店外邊有露天茶坐,放有藝術擺設,當天氣放晴,來杯咖啡茶,甚是寫意,皮蛋酸薑一流,蛋黃超流心,蛋白晶凝通透呈雪花;酸薑醃製味道不會過重,口感清新。九肚魚,夠鮮味,但炸粉太厚。牛肉腸,未有特別出眾。牛肉餃,有點特色,可是味道搭配未必令人新鮮,有可能聯想到合味道杯麵咖喱味。蒸排骨,骨少肉多,惟鼓汁太細緻,不夠入味。2人光顧,點餐如下:皮蛋酸薑(小碟)生磨杏仁茶避風塘九肚魚(小碟)豉汁蒸排骨咖喱牛肉餃爽滑牛肉腸薏米水茶、芥、清水 x2酸菜小食加一後,合共HK$897。
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盡量造訪及回訪各米其林餐廳,也嘗試準米其林及衝擊米其林的餐廳,以米其林給人的感受去品嚐。
星級:1星(2020)。
訂位:電話,對應有禮。
下單:菜式介紹清晰。
上菜:重複菜式名字。
用餐環境:良好。
洗手間:好。
此店外邊有露天茶坐,放有藝術擺設,當天氣放晴,來杯咖啡茶,甚是寫意,
皮蛋酸薑一流,蛋黃超流心,蛋白晶凝通透呈雪花;酸薑醃製味道不會過重,口感清新。
九肚魚,夠鮮味,但炸粉太厚。
牛肉腸,未有特別出眾。
牛肉餃,有點特色,可是味道搭配未必令人新鮮,有可能聯想到合味道杯麵咖喱味。
蒸排骨,骨少肉多,惟鼓汁太細緻,不夠入味。
2人光顧,點餐如下:
皮蛋酸薑(小碟)
生磨杏仁茶
避風塘九肚魚(小碟)
豉汁蒸排骨
咖喱牛肉餃
爽滑牛肉腸
薏米水
茶、芥、清水 x2
酸菜小食
加一後,合共HK$897。
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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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2020-10-11
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$448.5 (午餐)
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2020-10-23 733 瀏覽
想試吓去酒店所以揀咗呢一間中餐廰。說實話食物非常普通,唔值呢個價錢。地方係坐得好舒服,D侍應絕對係普通酒樓嘅侍應,唔係五星酒店的,打斷了我同朋友講嘢問我飲唔飲湯。呢間中餐廰唔俾八歲以下小朋友去,但係vip 房入面好嘈,侍應忙於招呼佢哋不停在我哋枱前面行嚟行去,其實一D都唔安靜。
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想試吓去酒店所以揀咗呢一間中餐廰。

說實話食物非常普通,唔值呢個價錢。

地方係坐得好舒服,D侍應絕對係普通酒樓侍應,唔係五星酒店的,打斷了我同朋友講嘢問我飲唔飲湯。

呢間中餐廰唔俾八歲以下小朋友去,但係vip 房入面好嘈,侍應忙於招呼佢哋不停在我哋枱前面行嚟行去,其實一D都唔安靜。
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$600
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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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2020-10-11 1997 瀏覽
This Cantonese restaurant is located in the pavilion of The Murray Hong Kong at Admiralty. Having heard of its name a few years already, when it was still based in Wanchai, we finally came today to try it out. Awarded Michelin 1-star since 2013. It is also part of Fook Lam Moon Group. Seated at a table near the door leading to the balcony connecting to the hotel, the spot was not too ideal, with so many people coming in and out the door and creating some disturbance. Next to us is the entrance t
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This Cantonese restaurant is located in the pavilion of The Murray Hong Kong at Admiralty. Having heard of its name a few years already, when it was still based in Wanchai, we finally came today to try it out. Awarded Michelin 1-star since 2013. It is also part of Fook Lam Moon Group. 

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Seated at a table near the door leading to the balcony connecting to the hotel, the spot was not too ideal, with so many people coming in and out the door and creating some disturbance. Next to us is the entrance to the kitchen so there are also a lot of activities too. But apparently all other tables were occupied. The decor is contemporary with a neat, stylish and comfortable setting, designed by the an international acclaimed firm AFSO.

As my wife loved the dish, I called a few days in advance trying to pre-order Deep-fried Crispy Frog Legs but the restaurant still would not accommodate. Probably worried that we would not turn up? Frankly that was a bit disappointing. On the night we ordered another cold dish featuring pig ear but that was also not available. Another bummer.

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Finally we settled for Bombay Duck with Crispy Garlic and Chili ($200). The fish fillet is lightly coated with some flour before putting to deep-fry, and then sprinkled with come crispy garlic and chili. The fish fillet got a light crisp on the outside but still moist and tender on the meat, a great show of the technique of the chef in controlling the temperature and cooking time of frying. A nice starter.

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Next we had the soup, with me going for Hot and Sour Soup ($180) while my wife had Assorted Seafood and Bean Curd Soup ($180). My soup had a lot of ingredients, with the finely shredded bamboo shoot, wood ear, shiitake, bean curd, shrimp and fish maw giving a nice bite. My issue with this soup is that there is essentially no sourness, and also only very slight spiciness. Even though the taste is not bad, on that front I would not even call it a hot and sour soup. But it seems my wife's bean curd soup is quite good. 

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We then had the seasonal recommendation: Steamed Garoupa Fillet with Vermicelli ($240 each). A simple-looking dish, the garoupa fillet is fresh and tasty, steamed to the right degree and with the good quality soy sauce and a bit of spring onion it was very nice. The vermicelli had absorbed the flavors and were also delicious. 

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Next we had another of the chef's recommendation: Baked Stuffed Crab Shell ($240 each). Trimmed to a nice oval shape, the crab shell was stuffed with plenty of crab meat and onion, then covered with a layer of bread crumbs before baking to golden brown. Added with some Worcestershire sauce, the sourness and unique flavors of the sauce helps to bring out the delicate of the crab meat to another level. Even though the fillings looked simple, among the many similar ones I have tried in different restaurants, this is one of the best in terms of taste. Though the size is a bit small for me, and the restaurant can think of adding some mashed potato or having a holder to keep the crab shell in place and not moving around when we scoop in. 

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Decided to order something less common, Sauteed Jinhua Ham and Fillet of Pigeon ($360) fits our purpose. The pigeon fillet is very tender, sauteed together with ginger, spring onion and carrot, seasoned very well. The ham is steamed and then sliced, before wrapping with a thin pastry to bake, and then cut into slices. I found this even better than the pigeon, with the texture of the ham not chewy or tough at all, and the overall presentation also very attractive. The ham is not overly salty and a good complement with the pigeon as well. Very nice indeed.

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Still got some room, we had a Stewed Rice Vermicelli with Shredded Duck and Pickled Mustard Green ($260). I like this dish a lot, first because of the 'wok hei', with the vermicelli steaming and all the ingredients just cooked and without a touch of over-cooking. The pickled mustard green has been properly processed so it is not too salty but giving a nice fragrance, with the shredded duck also tasty. A very satisfying conclusion, and I give this dish a high mark. 

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For dessert my wife had Sweetened Red Bean Soup with Lotus Seed and Aged Mandarin Peel ($75) while I opted for Chilled Fresh Milk and Coconut Pudding ($75). These are decent and I would say the pudding is a touch too sweet for me, but overall a nice finish to the whole meal.

Service is generally quite good, with the staff friendly and attentive. The manager did come to check with us on how we like the food a few times as well. The bill on the night was $2618 which was expensive considering the type of food we had. It was unfortunately not good value for money in my opinion.

More so, I do have a few comments which the restaurant should address. First, it took a long while between dishes. Each dish is served one after the after (which is fine!) but it was just too slow in-between. As we were seated near the kitchen I could see the problem was that the chef was focusing on preparing for the guests in the VIP room, seeing that they came to the room later than us, and the number of dishes served against what we had, the priority was obviously on that group. 

Another big problem was that this group of diners had been drinking heavily and going in and out of their room, going outdoor to smoke or to pick up someone or to toilet or whatever, without wearing mask. It was such a nuisance to every other diners in the restaurant as I observed everyone was turning a dark look at them, but this group of non-Cantonese speaking customers just keep doing what they want.

I can understand that it is tough for the restaurant to address such customers, but the reality is that it really ruins a good dining experience for others. For the rest who pay the same premium price coming here to enjoy a good meal like us, this sort of things will turn us away and not consider returning again.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2020-10-10
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$1310 (晚餐)
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2020-09-02 1635 瀏覽
連續數年摘得美芝蓮餐廳的殊榮,可想可知國福樓的實力保證。雖然沒有吃過以前在灣仔的舊店,但新開在酒店的國福樓仍然主打懷舊粵菜,服務細心周到,環境也高貴清優雅,推薦一試😝👉 花雕蛋白蒸蟹鉗據說是把蛋白混合上湯、花雕拌勻一齊蒸,肥美的蟹肉要熟,也要鮮甜美味,同時更要保持蛋白幼滑,非常考功夫💯極力推薦這道菜👍👉 茉莉花燻雞除了有烤香或煙燻的雞味,更有淡淡的茶香味,是我食過最特別的燻雞😍👉 黑椒洋蔥炒牛柳牛柳香嫩、洋蔥爽脆、黑椒味濃香口,非常惹味,最適合拌飯一齊食🍚🥢
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連續數年摘得美芝蓮餐廳的殊榮,可想可知國福樓的實力保證。雖然沒有吃過以前在灣仔的舊店,但新開在酒店的國福樓仍然主打懷舊粵菜,服務細心周到,環境也高貴清優雅,推薦一試😝

👉 花雕蛋白蒸蟹鉗
花雕蛋白蒸蟹鉗
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據說是把蛋白混合上湯、花雕拌勻一齊蒸,肥美的蟹肉要熟,也要鮮甜美味,同時更要保持蛋白幼滑,非常考功夫💯極力推薦這道菜👍

👉 茉莉花燻雞
茉莉花燻雞
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除了有烤香或煙燻的雞味,更有淡淡的茶香味,是我食過最特別的燻雞😍

👉 黑椒洋蔥炒牛柳
黑椒洋蔥炒牛柳
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牛柳香嫩、洋蔥爽脆、黑椒味濃香口,非常惹味,最適合拌飯一齊食🍚🥢
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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推介美食
花雕蛋白蒸蟹鉗
茉莉花燻雞
黑椒洋蔥炒牛柳
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2019-02-21 13718 瀏覽
國福樓之前吃過兩次,這次過年和家人一起來,第一次照相,順便記錄一下。叉燒酥,叉燒非常juicy,咬一口居然還有湯汁滴下也是難得。爽滑牛肉腸粉,這道確實不太一樣,分量看似不大的腸粉,粉和餡料包裹的很緊實。腸粉的部分比之前吃過的都要薄,牛肉餡也非常的緊致有質感,鮮蝦蒸粉果,之前粉果多吃素的,鮮蝦的味道也不錯。豉汁蒸鳳爪,中規中矩軟軟糯糯豉汁蒸排骨,味道普通,排骨幾乎都是肥肉,非常油膩諸侯金錢肚,中規中矩蟹子燒賣,這道普通,燒賣一點都不juicy,口感死板雞粒芋頭酥,這道不錯釀蟹蓋,因為龍景軒的釀蟹蓋太好吃的,其它再吃都覺得普通,味道單一,最後全靠醋提味,鮮有限,反而有點膩。甜點點了三份,芋泥燉蛋,芋頭紫米露、杏仁茶,其中芋頭紫米露獲得了大家的一致好評。國福樓的服務非常不錯,茶水稍微有點溫就立馬拿上一壺新茶,服務員每次都會熱情的給食客講解推薦。點心菜品偏傳統,味道中規中矩,特別驚艷的不多。排盤也是中規中矩、看著不精緻。其實單論環境味道,還是不錯的,但是我覺得性價比沒有我最愛的另一家高,所以在香港我的首選吃點心的餐廳不是這裡。
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國福樓之前吃過兩次,這次過年和家人一起來,第一次照相,順便記錄一下。

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叉燒酥,叉燒非常juicy,咬一口居然還有湯汁滴下也是難得。

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爽滑牛肉腸粉,這道確實不太一樣,分量看似不大的腸粉,粉和餡料包裹的很緊實。腸粉的部分比之前吃過的都要薄,牛肉餡也非常的緊致有質感,

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鮮蝦蒸粉果,之前粉果多吃素的,鮮蝦的味道也不錯。

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豉汁蒸鳳爪,中規中矩軟軟糯糯

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豉汁蒸排骨,味道普通,排骨幾乎都是肥肉,非常油膩

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諸侯金錢肚,中規中矩

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蟹子燒賣,這道普通,燒賣一點都不juicy,口感死板

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雞粒芋頭酥,這道不錯

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釀蟹蓋,因為龍景軒的釀蟹蓋太好吃的,其它再吃都覺得普通,味道單一,最後全靠醋提味,鮮有限,反而有點膩。

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甜點點了三份,芋泥燉蛋,芋頭紫米露、杏仁茶,其中芋頭紫米露獲得了大家的一致好評。

國福樓的服務非常不錯,茶水稍微有點溫就立馬拿上一壺新茶,服務員每次都會熱情的給食客講解推薦。點心菜品偏傳統,味道中規中矩,特別驚艷的不多。排盤也是中規中矩、看著不精緻。

其實單論環境味道,還是不錯的,但是我覺得性價比沒有我最愛的另一家高,所以在香港我的首選吃點心的餐廳不是這裡。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$660 (午餐)
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1
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2019-02-06 6896 瀏覽
We were staying at the Murray hotel and walked over to enquire about lunch. Got some very negative vibes from their front desk and was told that the restaurant did not allow children under 8 to dine! Having dined out extensively in HK in my 6 years here, this was the first time i have encountered such a rule, especially at lunch time. I get the message, you are a very "exclusive" restaurant. But honestly you are not and although you may have upgraded your location from your previous dingy Wanch
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We were staying at the Murray hotel and walked over to enquire about lunch. Got some very negative vibes from their front desk and was told that the restaurant did not allow children under 8 to dine! Having dined out extensively in HK in my 6 years here, this was the first time i have encountered such a rule, especially at lunch time. I get the message, you are a very "exclusive" restaurant. But honestly you are not and although you may have upgraded your location from your previous dingy Wanchai basement, your staff attitude is very much of Lockhart Road levels.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2018-11-19 7055 瀏覽
Guo Fu Lou is a famous Michelin starred restaurant as reported on Forbes and other International media.It used to be at the Empire hotel but recently relocated to the iconic Murray Building which is easily accessible behind CKC Center.Went there for dinner as parents were back, the restaurant was modern and clean.Everyone is really nice at the restaurant and the decor was modern and clean.I really liked the Restaurant Manager because he has been with Guo Fu Luo for years and seen it move and tra
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Guo Fu Lou is a famous Michelin starred restaurant as reported on Forbes and other International media.
It used to be at the Empire hotel but recently relocated to the iconic Murray Building which is easily accessible behind CKC Center.

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Went there for dinner as parents were back, the restaurant was modern and clean.
Everyone is really nice at the restaurant and the decor was modern and clean.
I really liked the Restaurant Manager because he has been with Guo Fu Luo for years and seen it move and transform into fame.

The menu was classic and had roast pork and roast pigeon which is something parents wanted to try.

Started with the Roast Pork which was succulent and glistening with maltose glaze, it was crispy on the edges and nice and tender in the middle with a lovely roasted taste.

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Next was the Sauteed mushrooms with premium soya sauce, it was a great pairing of earthy umami mushrooms and the finest soya sauce which when stir fried together brings out the best of both.

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The Steamed Crab claw with egg white and Huaodiao Wine was my personal favourite.
It is amazing how silky it was and on top of it was Huadiao, every spoonful of steamed egg white was divine with huaodiao wine.
I liked the way it was strong so be warned the wine is strong!!

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For carbs had Fried rice with crabmeat, conpoy and egg white, you every grain of rice was distinct with an aromatic wok fried taste complemented by the pieces of conpoy and crabmeat in every mouthful.

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Finished with the Baby Pigeon last as it is easier to eat with your hands.
The skin was crispy and thin while the Pigeon meat is delicate.

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For dessert, we had a variety of Chinese sweet soup as parents are traditional but I personally liked the petit fours because one of them tasted like a Chinese choux filled with custard.

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Definitely enjoyed eating fine Chinese food and the service was brilliant.
Will be back for dimsum.

 
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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其實之前去過國福樓(仲係灣仔嘅時候),當時食個午餐同埋晚飯,印象是不錯的。幾個月前知道他已經搬了去The Murray,今天便去試一試。XO醬海蜇頭 椒鹽田雞腿 ($1xx for 4 legs)清湯牛坑腩 ($5xx?)蟹粉豆苗 ($520?)雪菜火鴨絲炆米其實每味都不算難吃,但是這個價錢, 我不明白為什麼所有食物只有色,但是冇香味,及冇味 例如清湯牛坑腩,芹菜冇香味,牛腩唔香(尖沙咀潮牛荘仲好食),湯底ok la ... 但係冇肉嘅香味...至於蟹粉豆苗,我真係唔係好知自己食咗啲乜...又係冇味㗎...成晚我覺得最好味算係椒鹽田雞腿....如果你想食環境,不妨可以去;但係我諗我唔會再去。有點兒失望...不知道是不是廚子已經走了.......至於服務是不錯的...不過,不明白為何我枱底下有一個大膠袋🤨🤨🤨整體服務是殷勤的
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其實之前去過國福樓(仲係灣仔嘅時候),當時食個午餐同埋晚飯,印象是不錯的。幾個月前知道他已經搬了去The Murray,今天便去試一試。

XO醬海蜇頭
椒鹽田雞腿 ($1xx for 4 legs)
清湯牛坑腩 ($5xx?)
蟹粉豆苗 ($520?)
雪菜火鴨絲炆米

其實每味都不算難吃,但是這個價錢, 我不明白為什麼所有食物只有色,但是冇香味,及冇味
例如清湯牛坑腩,芹菜冇香味,牛腩唔香(尖沙咀潮牛荘仲好食),湯底ok la ... 但係冇肉嘅香味...

至於蟹粉豆苗,我真係唔係好知自己食咗啲乜...又係冇味㗎...

成晚我覺得最好味算係椒鹽田雞腿....

如果你想食環境,不妨可以去;但係我諗我唔會再去。有點兒失望...不知道是不是廚子已經走了.......

至於服務是不錯的...不過,不明白為何我枱底下有一個大膠袋🤨🤨🤨整體服務是殷勤的
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2018-11-16
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$800 (晚餐)
等級4
2018-11-07 10266 瀏覽
常聽到一句說話:「贏在起跑線」。若果應用在食物方面,利用精挑細選的食材入饌,可以說是贏在起跑線,再配合大廚爐火純青的廚藝就完美。 連續數年摘下「米芝蓮」星級殊榮的「國福樓」,定位走精緻中餐路線,出品一向有水準,且能給人貼身服務的感覺,每次來都不會失望而回。 今年餐廳搬到了新位置,依舊優雅清靜,環境擺設典雅: 這天三人飯局。先來開胃菜「蜜汁叉燒」$180 用上新鮮梅頭肉,將中間的根起掉,這樣烤出來的肉才細膩。梅頭經醃料醃二小時,入爐烤約 25分鐘,抹上麥芽糖,入爐再烤約 15分鐘才上碟: 叉燒肉質嫩滑,邊位帶焦香,顏色光亮,味道甚具甜蜜芳香,保持水準。 「頭抽炒珍菌」$240 鮮冬菇、本菇、杏鮑菇,只選取靚的部份,尤其杏鮑菇只選用中心最軟嫩的位置,切成長條,甚落本。用上等頭抽爆香,其實炒鮮菇菌會很容易出水,今回大廚火喉控制得好,不會炒到水汪汪影響味道。 「脆皮妙齡乳鴿」$220 坊間一般的製法是將乳鴿直接炸熟,這裡大廚是先把醃後的乳鴿吊起,以滾油反覆淋熟,可謂手功的表現: 與直接放入油中炸熟相比,這方法可令乳鴿皮更脆,肉質亦更嫩,它兩方面都有做到。 主菜「花雕蛋白蒸
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常聽到一句說話:「贏在起跑線」。若果應用在食物方面,利用精挑細選的食材入饌,可以說是贏在起跑線,再配合大廚爐火純青的廚藝就完美。

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連續數年摘下「米芝蓮」星級殊榮的「國福樓」,定位走精緻中餐路線,出品一向有水準,且能給人貼身服務的感覺,每次來都不會失望而回。

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今年餐廳搬到了新位置,依舊優雅清靜,環境擺設典雅:

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這天三人飯局。先來開胃菜「蜜汁叉燒」$180

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用上新鮮梅頭肉,將中間的根起掉,這樣烤出來的肉才細膩。梅頭經醃料醃二小時,入爐烤約 25分鐘,抹上麥芽糖,入爐再烤約 15分鐘才上碟:

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叉燒肉質嫩滑,邊位帶焦香,顏色光亮,味道甚具甜蜜芳香,保持水準。

頭抽炒珍菌」$240

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鮮冬菇、本菇、杏鮑菇,只選取靚的部份,尤其杏鮑菇只選用中心最軟嫩的位置,切成長條,甚落本。用上等頭抽爆香,其實炒鮮菇菌會很容易出水,今回大廚火喉控制得好,不會炒到水汪汪影響味道。

脆皮妙齡乳鴿」$220

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坊間一般的製法是將乳鴿直接炸熟,這裡大廚是先把醃後的乳鴿吊起,以滾油反覆淋熟,可謂手功的表現:

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與直接放入油中炸熟相比,這方法可令乳鴿皮更脆,肉質亦更嫩,它兩方面都有做到。

主菜「花雕蛋白蒸蟹鉗」$380

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選用肥大越南肉蟹,先將蛋白混合上湯攪拌,放去殼的蟹鉗一同蒸數分鐘,重覆蒸數次,直至把食材蒸熟,最後用上湯打獻及加十年陳釀花雕調味:

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火候及時間控制絕對是做這菜的關鍵,要令食材熟透之餘,亦要保持蛋白細緻幼滑。蛋白滑到不得了,洋溢陳年花雕的馥郁及醇厚,加上啖啖肉的鮮味蟹鉗,我覺得不論是宴請親朋或自己吃,也得體和味美:

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薑米蟹肉瑤柱蛋白炒飯」$320

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飯粒分明,乾身爽口,符合靚炒飯的條件。而且相當多配料,單吃清得來味也不寡,剛剛好。

甜品點了中式糖水生磨杏仁茶 / 蓮子陳皮紅豆沙 / 生磨合桃露」 $70 / 碗,心機之作:

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最後廚師送上驚喜,是每晚不同的小甜點,今天是「炸奶皇小沙翁」,酥香微甜:

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整個用餐體驗由入座、點菜、食物出品俱佳,是全方位的 total experience。服務也好,侍應們有向我們講解菜式,也頻頻為我們添茶及換碟,可謂不負「米芝蓮」星級食府之名。

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
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味道
環境
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用餐日期
2018-10-16
用餐途徑
堂食
用餐時段
晚餐
推介美食
  • 蜜汁叉燒
  • 頭抽炒珍菌
  • 脆皮妙齡乳鴿
  • 花雕蛋白蒸蟹鉗
  • 薑米蟹肉瑤柱蛋白炒飯
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2018-10-22 2370 瀏覽
今次service 明顯進步了,2個黑西裝mangers 都好好,特別瘦啲既,主動、殷勤、有禮、認真,比日本的服務水平還好!!! very impressive. good. (但可惜有一個後生仔行行企企只做樣唔做野)lunch time 來,陽光照著,好舒服,環境亦優雅。但美中不足是味道跟不上價錢。金錢肚、蘿卜糕、鴨舌等點心還比不上中環大會堂美心酒樓,但為什麼收著頂級價錢呢???不過,雞與魚好,有Michelin star 一星水平。dessert 亦 OK. 我個人認為 not value for money , 不過客人如果認為錢可買少人與安靜環境都值得,此處仍不錯。
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今次service 明顯進步了,2個黑西裝mangers 都好好,特別瘦啲既,主動、殷勤、有禮、認真,比日本的服務水平還好!!! very impressive. good. (但可惜有一個後生仔行行企企只做樣唔做野)

lunch time 來,陽光照著,好舒服,環境亦優雅。

但美中不足是味道跟不上價錢。
金錢肚、蘿卜糕、鴨舌等點心還比不上中環大會堂美心酒樓,但為什麼收著頂級價錢呢???

不過,雞與魚好,有Michelin star 一星水平。

dessert 亦 OK.

我個人認為 not value for money , 不過客人如果認為錢可買少人與安靜環境都值得,此處仍不錯。
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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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Several things led me to never visit this restaurant again:1) We were charged $80 per valet parked car after spending thousands of dollars for our meal. I asked specifically before my dinner what the minimum charge for free valet park was and was told $80, I did reply straight away and asked how come this was so cheap, but was told this was the case. Manager of restaurant admitted this was their fault (had plenty of other excuses) but refused to budge on this, leading to zero goodwill for the re
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Several things led me to never visit this restaurant again:1) We were charged $80 per valet parked car after spending thousands of dollars for our meal. I asked specifically before my dinner what the minimum charge for free valet park was and was told $80, I did reply straight away and asked how come this was so cheap, but was told this was the case. Manager of restaurant admitted this was their fault (had plenty of other excuses) but refused to budge on this, leading to zero goodwill for the restaurant.
2) For a restaurant at this price level and supposedly of this quality, pretty shocking that their main dishes arrived 45min post order and most importantly AFTER our lotus leaf rice and vegetables. We were left picking at starters, vegetables and rice for 20min.
3) Dishes were tiny

Quite a shame since I do quite like the Murray and the service at the lobby bar was quite the opposite of the neighbour across the road....
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2018-09-14
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$850 (晚餐)
等級2
13
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2018-08-09 2316 瀏覽
Yum! Delicious Cantonese lunch in a nice Murray environment (fave gold accents)Tables were adequately spaced with natural light brightening the room up. Recommend the siu mai to those wary of the dish after profileration of fat-filled versions at most yum cha places. Handmade goodness!Was also impressed by how succulent the char siu were - lean yet juicy. Could have extras!The crab claw was flawless - fragrant Chinese wine without the alcohol and a succulent crab claw. 🍄 Mushroom bun was nicely
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Yum!


Delicious Cantonese lunch in a nice Murray environment (fave gold accents)

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Tables were adequately spaced with natural light brightening the room up.

Recommend the siu mai to those wary of the dish after profileration of fat-filled versions at most yum cha places. Handmade goodness!
Siu  mai
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Was also impressed by how succulent the char siu were - lean yet juicy. Could have extras!
Roasted meats
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The crab claw was flawless - fragrant Chinese wine without the alcohol and a succulent crab claw.

Claw
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🍄 Mushroom bun was nicely presented - could do with more fillings though!

Would return




Mushroom  bun
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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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Siu  mai
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Claw
Mushroom  bun
  • Roasted  meats
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2018-07-24 2531 瀏覽
啼笑皆非的一頓飯。   上星期我老闆在國福樓請客。以下是我們所觀察到的:1)像很多其他客人所説,我們不能確定大門在那裏。入門以後,發現餐廳面積細小得令人尷尬。2)驚訝的發現,這間差不多是全新的餐廳,地毯上已經有相當顯眼的大毛頭;而且,地毯圖案亦已被損毀。3)所謂的私家房只是用屏風隔出來的一間麻雀房。面積細小得只適合兩人享用,而我們有七位。而且,毫無裝飾擺設。再有,房門後面的絨紙已被撕開了一大片。4)我們點了九個頭盆,而全到齊之後,我們面前仍沒有碟子。真的為廚師感到難過。因為他們的手藝不錯。    有關招呼及服務: 他們跟本不知道一間洒樓和一間五星級酒店餐廳的分別在何處。他們只是一間菜式價錢昂貴的酒樓。員工缺乏五星級酒店的訓練,所以不知如何正確地招呼國際性賓客。  無論是儀態,談吐,風度或站姿 - 員工都和其他五星酒店有很大的差別。他們跟本不懂氣派為何物。起菜女侍應的制服,令人以為他們是洗手間的清潔工人,他們和客人說話亦是語調粗糙,絕不高尚斯文。  以上種種,令我們對美利洒店的印象大减。國福樓連九龍香格里拉的香宮也及不上,更別説洲際欣圖軒,四季的龍景軒,或麗斯卡頓的天龍軒了。
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啼笑皆非的一頓飯。   上星期我老闆在國福樓請客。以下是我們所觀察到的:
1)像很多其他客人所説,我們不能確定大門在那裏。入門以後,發現餐廳面積細小得令人尷尬。
2)驚訝的發現,這間差不多是全新的餐廳,地毯上已經有相當顯眼的大毛頭;而且,地毯圖案亦已被損毀。

3)所謂的私家房只是用屏風隔出來的一間麻雀房。面積細小得只適合兩人享用,而我們有七位。而且,毫無裝飾擺設。再有,房門後面的絨紙已被撕開了一大片。
4)我們點了九個頭盆,而全到齊之後,我們面前仍沒有碟子。真的為廚師感到難過。因為他們的手藝不錯。
    有關招呼及服務: 他們跟本不知道一間洒樓和一間五星級酒店餐廳的分別在何處。他們只是一間菜式價錢昂貴的酒樓。員工缺乏五星級酒店的訓練,所以不知如何正確地招呼國際性賓客。
  無論是儀態,談吐,風度或站姿 - 員工都和其他五星酒店有很大的差別。他們跟本不懂氣派為何物。
起菜女侍應的制服,令人以為他們是洗手間的清潔工人,他們和客人說話亦是語調粗糙,絕不高尚斯文。
  以上種種,令我們對美利洒店的印象大减。國福樓連九龍香格里拉的香宮也及不上,更別説洲際欣圖軒,四季的龍景軒,或麗斯卡頓的天龍軒了。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
環境
服務
衛生
用餐日期
2018-07-17
用餐途徑
堂食
用餐時段
晚餐
等級4
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2018-07-06 2441 瀏覽
My first time to Guo Fu since it moved to the Murray. I've always considered Guo Fu to be one of the finest Chinese restaurants in Hong Kong. The new location certainly has a better decoration and interior. I believe the food is similar to what it was. The portion of the soup was big and it was indeed very tasty. Soup was boiled with pork and pear. And then the tea smoked chicken. My least favorite dish of the night. This abalone sauce grapefruit skin is a very traditional Cantonese dish and it'
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My first time to Guo Fu since it moved to the Murray. I've always considered Guo Fu to be one of the finest Chinese restaurants in Hong Kong.

The new location certainly has a better decoration and interior. I believe the food is similar to what it was.


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The portion of the soup was big and it was indeed very tasty.
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Soup was boiled with pork and pear.
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And then the tea smoked chicken. My least favorite dish of the night.
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This abalone sauce grapefruit skin is a very traditional Cantonese dish and it's made deliciously here.
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Fried crabmeat and egg rice noodles. My favorite dish here and also one of their signature dishes.

I believe Guo Fu will remain as one of the finest Chinese restaurants in Hong Kong. It is quite pricey but I'd say it's worth the money.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$900 (晚餐)
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2018-06-11 2365 瀏覽
Business hour 營業時間 打極電話可惜 call 十世都無人聽。 call 酒店叫佢幫手 book table , 留低資料等成日結果餐廳無人回覆。第二日之後再call再 book , 終於有人接電話,傾完一輪終於有一 張枱。但可惜成間餐廳上下欠溝通,大半日之後竟然有職員又call back 話無枱,但我朋友都請埋,當然俾我鬧到反艇。第一次親身嚟,果然同其他網評一樣地方超細,枱迫到呢....... 除左價錢屬一線高級餐廳外,可惜其他無忽似,啲裝修真係唔似五星酒店中餐喎,點睇都似時代廣場啲酒樓多啲。serve 我地既小男生幾殷勤,讚!但,食物味道真係好難叫好。 Be fair , 味道本身整體中上,但收甘既價錢,又漏單(having said that, 漏單既荷葉飯 味道不合格!無香味亦唔好味。)紅豆沙亦唔靚....簡單具體講,not value for money , 你收既價應該食到 Michelin Star 1~2星,但我真心覺得扣埋服務同環境分,應該推介都無。另廁所連鮑魚刷都唔收好(附圖),真係好肉酸。最後,末夠十點各職員就趕收工,唔怪得口碑咁差。大家試完新餐
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Business hour 營業時間 打極電話可惜 call 十世都無人聽。 call 酒店叫佢幫手 book table , 留低資料等成日結果餐廳無人回覆。

第二日之後再call再 book , 終於有人接電話,傾完一輪終於有一 張枱。

但可惜成間餐廳上下欠溝通,大半日之後竟然有職員又call back 話無枱,但我朋友都請埋,當然俾我鬧到反艇。

第一次親身嚟,果然同其他網評一樣地方超細,枱迫到呢.......


除左價錢屬一線高級餐廳外,可惜其他無忽似,啲裝修真係唔似五星酒店中餐喎,點睇都似時代廣場啲酒樓多啲。

serve 我地既小男生幾殷勤,讚!

但,食物味道真係好難叫好。 Be fair , 味道本身整體中上,但收甘既價錢,又漏單(having said that, 漏單既荷葉飯 味道不合格!無香味亦唔好味。)

紅豆沙亦唔靚....

簡單具體講,not value for money , 你收既價應該食到 Michelin Star 1~2星,但我真心覺得扣埋服務同環境分,應該推介都無。

另廁所連鮑魚刷都唔收好(附圖),真係好肉酸。


最後,末夠十點各職員就趕收工,唔怪得口碑咁差。

大家試完新餐廳之後,怕難以再來啦。
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食