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21
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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 (226)
等級4 2020-04-25
1920 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
1772 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
3532 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。)
等級4 2020-02-02
3654 瀏覽
超過半年無登入OpenRice,今次寫返係因為覺得呢間都幾值得我去紀錄下。而我老友一路都致力於發掘新餐廳,佢話大班樓有上過「舌尖上的中國」,終之都搵咗個weekend過嚟試返個味。雞油花雕蒸花蟹,入嚟必食,蟹為時價。作為招牌菜式,口味的確可圈可點。首先隻花蟹足晒兩,够大隻,可以保證到啖啖肉。花雕酒味濃而不醉人,搭配新鮮扎實的蟹肉,好正。而個精華都係個湯汁入邊,雞油香,酒甘甜,撈埋陳村粉一流。隻花蟹够新鮮够靚,所以個売好硬,雖然有輔助工具食蟹,都係會食到成手汁,頗為費事又不太雅。嫌麻煩可以叫waiters幫手,不過都係自己親手拆蟹先有飲食的樂趣。九層塔辣椒膏炒蜆,睇個樣就知呢味屬於fusion,老友鍾意而我個人就覺得麻麻。話係辣椒膏其實就無咩辣味,而係滿滿的茄膏酸味,成道菜味道溝亂,茄膏蓋過晒九層塔的香同蜆肉嘅鮮甜,失去咗食材原有的味道。除咗蜆肉飽滿我都讚不出第二隻字。龍井菊花燻乳鴿,一開始我嫌皮太腍,口感介乎於鹵味同炸之間。鴿肉呈粉紅色,可見燻的時間火候啱好,而且龍井菊花可減去不少煙燻味,愈食愈有味。瑤柱鹹魚醬炒時菜,份量迷你咗d,芥蘭去咗皮好係好嫩好鮮脆!平時自己煮根本唔會咁精細,食到不停口,推薦。桂花杞子雪糕,一開始仲驚訝貴過Haagen Dazs,望落去細細一碗,個賣相又唔得,所以無影相。入口先知奶味濃郁,口感好細滑,桂花清香不甜膩,係值得嘅。唯一不滿意就係個服務真係唔多掂,由一開始打電話訂枱時就已經態度好差。尤其我同朋友講普通話,有個中年waiter一直黑住面上菜,就差將碟菜fing去張枱度,又大大聲講話而家好多大陸人黎食balabala。認真,食客無分三六九等,大家都係俾錢食飯,洗唔洗對住洋大人就笑笑口,對其他客就西口西面。食飯係一件開心事,食得唔開心,再美味個觀感都要打拆扣。做飲食業,要尊重食物亦要尊重食客。 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2 2020-05-03
75 瀏覽
先旨聲明,大班樓的創辦人不只葉一南,另有鄧天,但由於葉較活躍於媒體,所以這裡以他為大班樓代表。******************************小狸俠行走江湖日子尚淺,久仰大班樓大名。今年春節首嚐其與大師姐聯乘麻辣蘿蔔糕,雖若有所失,惟拜讀葉一南專欄已久,總想親嚐首本名菜。今回就以為母親大人賀壽之名,伺機一睹Asia Best 50 No. 2 的看家本領,卻換得悵然若失的一晚。是晚選了晚飯套餐II,我就把它當成是tasting menu。龍井菊花煙燻乳鴿 - 套餐原本是凍鹵水花椒小吊桶,但點餐後侍應才說今晚沒有吊桶,可換成乳鴿或蟹盒。我不吃乳鴿,所以無法評論,但上桌時煙燻味很香。要提出的是1)為什麼不是點餐時就說沒有吊桶呢?如果是普通中餐廳,我能夠接受這種情況,但不是在Asia Best No.2。2)如以乳鴿做頭盤,我覺得是太重太膩,並非打開味蕾的一項選擇;如以蟹盒作替代,則同為炸物,與下一道蜂巢鴨盒相似,並未能帶出變化或提升層次,所以其實兩者都不是好選擇。套餐應該是考慮過每一道菜的配搭才建構出來的,如果我是葉一南,我會要求全員開市前有更好的briefing,並細心研究替代餐點。蜂巢芋泥煙鴨盒 - 蜂巢輕、芋泥重、煙鴨香,再搭配芹菜增添清脆,靈活地轉身進到另一層次。山東燒羊肉夾蝴蝶包 - 羊肉烤得剛好,再配搭各項佐料與柔軟的蝴蝶包,蠻有意思。老火靚湯 - 木瓜豬肉瑤柱蜆肉,不是濃稠的湯,但味道清甜,湯料不老,蜆肉還有原味,可見是後加的。雞油花雕蒸大花蟹配陳村粉 - 大班樓的signature,不用多介紹。不過是晚花蟹並沒有預期的鮮甜,甚至有一點點的苦味。當然湯汁還是有雞油花雕的香及昆布蜆汁的甜,不過如果單純以香來說,VEA 的海參上桌前噴花雕才是極致。另外陳村粉當然是盡吸所有精華的最佳媒介,但食蟹需時,到食陳村粉時已有點冷掉,並不再是最軟滑的狀態。如果我是葉一南,我會不會考慮另設一盤並在下面稍稍保溫呢?櫻花蝦XO醬炒大花蝦球,椒鹽蝦頭 - 大花蝦非常鮮美爽嫩,XO醬有提味,但沒有搶味。蝦頭仍有肉,非常酥脆。蜜糖豆爽脆無渣,連米網底也不膩,整道菜非常出色。五香豆醬牛肋骨 - 其實吃不出有豆醬的味道,反而有蠻重的芥末味,不過總體是好吃的,份量也非常多。薑汁芥蘭 - 芥蘭已削掉外皮,是預期的脆,但薑汁似有還無。如果我是葉一南,我會叫廚房下薑汁重手一點。三蝦炒飯 - 飯炒得很乾身,鮮蝦、蝦乾、蝦膏發揮預期的味道。知道大班樓有自家調配的八種油,不知這道炒飯是否有用蝦油增香?生磨杏仁茶/杞子雪糕 - 杏仁茶很輕薄,是有杏仁味,但我還是比較喜歡杏香園的杏仁茶。杞子雪糕只有奶味,差不多完全沒有杞子味,非常失望。食物以外,大班樓給客人的dining experience 完全不符Asia Best No.2 的名聲。雖然大班樓曾對為何未有米芝蓮星星不置可否,但觀乎大班樓對獎項的重視,應不會是拒絕有關加冕。如此一來,我就反而覺得米芝蓮更有參考價值了。環境 - 餐廳二樓樓底矮,非常應聲是先天不足,但侍應處理餐具時的聲響理應可以避免。另外疫情下雖枱距1.5 米,感覺仍是侷促。衛生 - 葉一南曾在專欄寫過有些餐廳侍應在疫情初期不戴口罩,不能接受云云。大班樓當然沒有這個問題,但疫情期間洗手間裡男廁及女廁均沒有洗手液就是一個非常大的問題。為何在開市前沒有檢查呢?而且向他們說明之後,再去洗手間還是沒有補充,想點呢?另外,當我們去普通餐廳都有派紙袋放口罩,這裡卻沒有準備。服務 - 一般。接待的侍應有禮,不過落單那位態度可以更好,還有一位上菜時衣服有很濃烈的煙味。另外訂位時有說明是慶祝生日,餐廳卻沒有任何表示。誠然,大班樓的菜用料認真,烹調也考究,味道絕對中上,但與滿分仍有一段距離。至於服務環境,更是不能與眾多Asia Best Restaurant 上的餐廳相提並論。「我們的精緻,藏在底蘊,不張不揚」這是葉一南對中國菜整體的評價。還請這位吃遍中外兼有實戰經驗的餐廳老闆重視dining experience,以不負大家對傳統粵菜的關注及寄望。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)