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餐廳: 大班樓
資訊:

為推動全港減鹽減糖新飲食文化及新生活態度,食物及衞生局、降低食物中鹽和糖委員會及食物環境衞生署食物安全中心推出了《少鹽、少糖、少 • 確幸》餐飲聯盟,參與食肆會提供少鹽少糖選項予顧客,部份更會提供特定減鹽減糖菜式。參與減鹽減糖食肆會獲發計劃標誌,以供張貼於店舖內,供顧客識別。詳情可在此瀏覽:https://www.fhb.gov.hk/cn/our_work/feh/rssf.html

港鐵上環站 A2 出口, 步行約4分鐘 繼續閱讀
電話號碼
25552202
開飯介紹
星級粵菜餐廳,餐廳以頂級有機食材炮製一系列傳統及新意兼備的中菜,招牌作包括雞油花雕蒜花蟹和羊肚菌炆腐皮等手功菜。 繼續閱讀
獎項殊榮
亞洲50最佳餐廳 (2017-2020)
營業時間
今日營業
12:00 - 15:00
18:00 - 22:30
星期一至日
12:00 - 15:00
18:00 - 22:30
付款方式
Visa 現金
座位數目
60
其他資料
自帶酒水 詳細介紹
電話訂座
加一服務費
食評 (231)
🔹主打精緻粤菜的大班楼,2013年失去米其林星星,却是亚洲50最佳餐厅的常客。今年更取得其史上最佳成绩,由去年第11位跳升至第2位,是香港之冠,更获得「中国最佳餐厅」的称号。🔹趁着疫情和封关赶紧去,不然平时根本排不到。提前一周打电话定位,只有waitlist,好在最后转成了黄金时间,位置被安排在了门口。🔹午市套餐4个courses HKD278 是真的非常划算,我们额外加了话梅排骨和陈村蟹粉🔸龙晶菊花烟熏乳鸽:乳鸽肥美鲜嫩,龙晶菊花味道没吃出来,烟熏的味道倒是十分浓郁🔸九层塔辣椒膏炒蚬:酱汁调的太棒了,蚬很新鲜,酱汁入味,这个酱汁拌米饭真的会很绝🔸鸡油花雕蒸花蟹配陈村粉:螃蟹用酒醉一下非常清新,肉质鲜美肥嫩,就是这陈村粉发挥不太稳定,一点都不透亮,也有点驼在一起,有几个吃起来感觉硬邦邦,招牌菜怎么可以发挥不稳定!🔸胡椒清汤牛腩:汤赢了,牛腩清新爽口,块头不大,每一个块没有任何负担🔸话梅排骨:失望,主要是吃一口负担太重,酱汁裹得太厚,又过分甜,话梅味道不重,酸甜味没有进去。🔸十八味豉油鸡:好评,鸡肉太嫩了,嫩的同时非常入味,不油腻🔸冬菇羊肚菌粉皮:之前不太吃过羊肚菌,但这一道可真的是让我爱了。🔸枸杞冰激凌:哇,我第一次吃枸杞冰激凌,真是爱了。奶香奶香,枸杞打碎,可以真真切切吃到枸杞粒,口感有点钝,但还是很喜欢。💰:HKD 550 (lunch),口味8/10,环境8/10,服务8/10 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
蟹肉香菇盒子,盒子香脆,炸的不膩,餡料和外皮比例恰到好處,喜歡。 皮蛋子姜,子姜很香甜,而且很嫩,我個人原因沒吃皮蛋。龍井菊花煙薰乳鴿,這道乳鴿味道沒得挑剔,不過龍井菊花的味道不明顯,個人認為鴿子偏瘦,骨肉相連處肉質偏柴,但可能也因此絲毫不膩。羊肚菌冬菇悶腐皮,這裡的腐皮很大,內含多層,非常吸汁。雞油花雕蒸大花謝配陳村粉,還是這裡的花雕蒸蟹配陳村粉好吃,可能是加了雞油的關係,醬汁味道飽滿不單調,陳村粉質地恰到好處,柔軟又滋潤。這道還是勝過香港其它幾家。慢煮乾蔥炬滑雞,雞肉很嫩,看似油膩,實則不會。慢煮的乾蔥非常調味。蘋果雪梨瘦肉湯,這道湯太喜歡了,蘋果燉的軟嫩,湯體不濃不淡,味美而原始,沒有特別多調味的味道。我一般完全不會品嘗湯里的瘦肉,但這碗里的瘦肉居然也沒有很老的口感。 枸杞桂花雪糕,奶氣十足,微微甜而不膩,桂花香氣清淡,枸杞滋味忽閃忽現,喜歡這種淡然類的甜品。生磨杏仁茶質地稠淡恰到好處,完全不覺得甜,但香氣撲鼻。糕點類甜品,都不會很甜,各種味道都很清淡。 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 2020-04-25
4128 瀏覽
一向都訂不到枱的大班樓,自從開始有疫情後,出現了午市坐不滿的境象。幾年前同事升職請食飯吃過一次,當時初出茅廬,全枱都是資深的同事,一舉一動都戰戰兢兢,對食物沒甚麼印象。終於有機會來第二次。午餐,可選三款或四款。四款就是湯、小吃、主菜、甜品,配白飯或粥。湯很足料,入味又清甜。用甜芥末調味的魷魚,又彈又嫩,又鮮又甜,開胃。漬蕃茄,酸酸甜甜的,也是不錯的前菜。羊肚菌,份量很多。炸得不油但香口。菌少少爽,菌味十足,叫人吃不停口。臭豆腐,發酵味香而不重,不喜歡臭豆腐也受得了。外脆內軟,對比分明。加上那醬汁微微的辣,很好吃。是我吃過最好吃的臭豆腐。大家都讚鴨胸好吃,但我不能吃鴨,就只有看的份兒。生炒骨,沾滿醬但炸粉仍然脆口,肉嫩而不嚡不韌,而且入味。粉絲蝦煲。蝦殼的調味很香,煮得很入味。把整隻放入口,先慢慢享受殼的味。然後才吃中間的肉,大隻又爽口,少少清甜。芥蘭炒牛肉。芥蘭爽脆,咬下次嚓嚓聲。牛肉夠嫩。甜品有杏仁茶或杞子雪糕。兩樣都不錯。每一道都有水準,份量很多,價錢相宜,難怪平時這麼難訂座。 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 2020-03-21
3028 瀏覽
🍽Executive Lunch $7xx pp.🐚九層塔辣椒膏炒蜆蜆肉鮮甜而且頗大隻,個汁就睇個名都知夠晒惹味👍🏻不過唔夠熱辣辣!.🦑蝦油法國芥籽芥末伴鮮魷芥未味香得黎唔嗆,鮮魷爽口彈牙,熟度啱啱好個texture好好!而最尾after taste真係有蝦油味~呢道菜特別得黎幾好食👌🏻.🍄七味香脆羊肚菌本身都幾鍾意羊肚菌嘅香味~炸到脆口當零食咁樣食又幾過癮,不過略嫌炸粉有啲唔平均~.🥢大班樓臭豆腐已經好耐唔敢係街邊食臭豆腐,見到呢度有即刻要order🤩豆腐皮酥脆唔油膩,入面就夠晒香滑👍🏻好好食👍🏻.🦀雞油花雕蒸花蟹配陳村粉花蟹多肉而且肉質結實,又鮮甜!蟹膏夠晒甘香👍🏻幾滿意隻蟹~不過其實呢道菜嘅重點係要食到吸收晒蟹精華、雞油同花雕嘅滑溜陳村粉!可惜陳村粉略嫌硬身,而蟹鮮味冇乜落到個汁到,美中不足🥢.🐮胡椒清湯牛腩見佢係數量限定試下叫又咁啱有得試😆牛腩肥瘦適中,夠腍,牛味濃👌🏻重點係要叫侍應拎辣椒油🌶蘸一蘸好食好多😆.🦑蝦醬粉絲魚乾金銀蒜蒸鮮魷比較濃味嘅一道菜,有蝦醬同魚乾嘅咸鮮味仲有蒜香味~食到尾墊底嘅粉絲真係有D過咸🤣.🐏川味香辣紐西蘭小羊腩羊腩仔有嚼勁但唔難咬~帶有羊羶味之餘香辣惹味,再搭青瓜食唔錯👌🏻 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 2020-02-08
4533 瀏覽
One of the only Cantonese restaurant in the world to be awarded with the world best 50 restaurants, today ranking number 41. Yet, it is still pending on the Michelin Star award as of today. They have been well appreciated within the chef and dining industry over the years ! Today I had ordered the set menu, $828 per head + 10% service charge. Baby squid was marines with soya and Szechuan pepper. The squid was soft but crispy texture. The soya sauce was well balanced with the Szechuan pepper, not salty. The aroma of the pepper was strong but not spicy which most people would have though when the word pepper appeared ! My smoked baby pigeon..... I love the smoked aroma that diffused from the pigeon, it was not intense but definitely addictive ! The pigeon was moist and retained the juiciness, along with a crispy skin ! Look at the well defined meat texture and the golden skin 🤩🤩🤩🤩Crispy taro with smoked duck ! The exterior was super crispy and inside with a gluey taro smash. The taro smash was smooth & creamy surely didn’t have the lumpy texture ! Inside was filled with generous amount of smoked duck and lots of Chinese parsley and other condiments. This was nomBlack Chicken and fish maw soups. A clear chicken broth with black chicken, pork, dried scallops and big piece of fish maw. I am normally not a big fan of soup, but this was light and flavorful ! The large amount of ingredients made a huge difference !Steam flowery crab in Aged xiao shing wine ! I never really eat crab unless all the shells was removed or that is hairy crab ! I am just super lazy ! The crab was perfectly cooked, the meat was crispy and soaked with a hint of xiaoshung wine aroma.... the aged wine was a good one. It didn’t give off that strong stinging feeling when you bit on the meat ! King prawn cooked in fish and rice broth was a great option after the strong aroma flower crab. The rice broth tone down the strong aroma from the xiao shing wine ! The prawn head was super delicious, it’s crunchy texture and filled with lots of roe .... Yes we get a vegetable too. We just ordered the stirred fried ! Coming to the last dish.... short ribs in rice spice. The short ribs was soft but didn’t loose the beef texture ! The 5 spice was perfect, it made me addicted and want to have more ! Last but not least finishing with the trip prawn fried rice ! It’s always hard to make good fried rice ! This one each piece of rice was fried separately, it was not crumbled up in lumps ! The rice was dried but not like it’s over cooked ! Each spoonful you feel the crunchy fresh prawn and also the salty dried ones ! Finishing they serve this creamy milky goji berries ice cream ! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)