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| 餐廳: | 富臨飯店阿一鮑魚 |
|---|---|
| 資訊: |
為推動全港減鹽減糖新飲食文化及新生活態度，環境及生態局、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「少鹽少糖食店計劃」，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.eeb.gov.hk/food/cn/committees/crss/restaurants.html
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
28698282
開飯介紹
餐廳主打以鮑魚為主的一系列海鮮菜，以日本乾鮑製作的砂鍋鮑魚及生煎東星斑均值得一試。
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獎項殊榮
米芝蓮一星餐廳 (2015), 米芝蓮二星餐廳 (2016-19), 米芝蓮三星餐廳 (2020-2024)
營業時間
今日營業
11:30 - 14:30
18:00 - 23:00
星期一至日
11:30 - 14:30
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
相關文章
Which restaurant should I pick to celebrate my wife’s birthday? As she prefers Chinese cuisine, this year I have chosen Forum, as we have not come here for quite a while. In a very cold Wednesday evening, we arrived at the Michelin 3-star restaurant located at Sino Plaza in Causeway Bay.Seated comfortably in the main dining room, the décor and setting had not changed since the last visit, with beautiful Chinese paintings and calligraphy, and the numerous recognitions founder chef Yeung Koon Yat had received throughout the years displayed on the wall.We started with Braised Ah Yat Abalone with Goose Web in Hot Pot 阿一迷你鮑魚鵝掌煲 ($1,380). The staff has helpfully split this dish to two portions, served to us individually in claypot. The Yoshihama dried abalone had been braised to perfection, easily cut through by the knife, ‘sugary’ in the core, and the abalone sauce having amazing flavours. The goose web is delicious, its texture testimony to the impeccable mastery of cooking time and temperature by the chef, with also the thick meaty shiitake mushroom and broccoli complementing well. Excellent and a must order in my opinion.Next, we had Deep-fried Pork with Dried Mandarin Peel in Sweet & Sour Sauce 陳皮咕嚕肉 ($300). The batter on the pork was very thin, with each piece fully coated with sauce of wonderful balance in sweet and sourness. We found that the shredded dried mandarin peel also did wonders by adding an extra layer of fragrance to the pork, without any weird or bitter aftertaste. It was so good we ended up finishing all the bell peppers, pineapple, and spring onion in the dish as well. Excellent.Then we had Baked Conpoy with Crab Meat in Crab Shell 瑤柱焗釀蟹蓋 ($300 each). Beautifully golden in colour, with an appealing smell of conpoy, the large crab shell was stuffed with abundant crab meat that was cooked with onion and dried scallops, with spot-on seasoning to highlight the delicate sweetness of the crab meat while supplementing with savoury flavours of conpoy. Excellent.The last dish was Sea Cucumber with Pork Floss in Hot Pot 魚香肉鬆遼參煲 ($980). Unlike the other restaurants where the minced pork tends to be quite salty, for this one we did not feel over-salty even without having rice to go along. The crunchy sea cucumber provided a contrast in texture, and up levelled the premium of the dish, also making the dish less oily compared with using eggplant. Very good.For dessert, we had Traditional Black Sesame Roll 懷舊芝麻卷 ($90). Bringing back memories, I recalled having this dim sum regularly when young, but it was not offered in most restaurants nowadays. The taste was good, with a nice sesame note, but I hope it was thicker in size. Good.We each had our own dessert too, with my wife picking Sweetened Red Bean Soup with Dried Mandarin Peel 新會陳皮紅豆沙 (free), while I had Hot Ginger Sweet Soup with Black Sesame Dumpling 薑汁芝麻湯圓 ($90). The sweet soup had an intense ginger note, a bit spicy but did warm the stomach comfortably. The dumplings were soft and chewy, with the sesame fillings appropriate on sweetness. Very good.The bill on the night was $3,960. Many people might feel daunted when they heard about Forum and worried that it would cost a fortune to dine here. Certainly, it was not cheap, but there were many choices so you could order according to your budget. Most importantly, the dishes were all great, and service was also good. No wonder it was a full house on this weekday evening so advance booking was definitely required.
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富臨飯店 米芝連⭐️ ⭐️ ⭐️@富臨飯店 #cwb (eng version below)💕正宗名人飯堂🌄傳統中菜 ！💕🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹總共$ 3800人均約$ 1900推介3.1/ 5 💕（正常水準，0驚喜）————————————————————————識我就知我食遍大江南北，始終最愛中菜🌄🤘🏻🟡✔️（好多菜式都必須預訂！記得睇定menu，訂好先去！）✔️🟡（佢既網鮑最出名，由5700$- $30000不等，但呢款就要等我股票暴漲先食🤣🔺 今次係狂風掃落葉式食飯，趕住收鋪前去「濕平」！🔺推薦菜品🍴1. 法國鵝肝焗蟹蓋 $400/隻 （要預訂）正常水準發揮既蟹蓋，啖啖蟹肉，香而不膩，可以一次過食2隻，不過同鵝肝唔太夾，有小小格硬既配搭～ 但都好吃的😋 2. 燒汁翡翠牛仔柳$280 (最值得食！🟡）估佢唔到，呢碟簡簡單單，但勁有鑊氣！牛味濃，肉質爽🤓 280$抵比！ 3. 原燉蓮子紅棗 $360 （預訂3位起）感受到好濃既紅棗味，唔太甜！ 幾好飲！（因為趕住去利園掃貨😂，打包回家飲🤤）✖️✖️✖️✖️1. 玉簪鮑魚卷 $520上碟唔好睇，普通蝦膠菜式～ 2. 魚香XO醬爆中蝦球 $500比較香小小的普通炒蝦球～ 3. 紅燒佛跳牆 $1050 /位菜同相片唔同樣，傷心左！ 不過好足料！包括魚翅，海蔘，30頭鮑，冬菇，同樣係正常發揮，不過不失～————————————————————Forum Restauant Total cost: $3800Per person: $1900Rating: 3.1/5 (Average）———————————————————————— If you know me, you know that I have always loved Chinese cuisines the most.🤘🏻✔️ (Many dishes require pre-ordering! Make sure to book in advance!) (Their famous abalone ranges from $5700 to $30000, but I'll have to wait for my stocks to skyrocket before trying those! 🤣Recommended Dishes 🍴1. Foie Gras Baked Crab Cap $400/each (pre-order required)A crab cap filled with chunks of crab meat, fragrant but not greasy.2. Jade Sauce Grilled Sirloin $280 (Best value！)Rich in beef flavor, the texture is crisp. 3. Traditional Stewed Lotus Seeds $360 (pre-order for minimum 3 people)Strong red date flavor, not too sweet! Quite nice!✖️✖️✖️1. Abalone Roll with Jade Pins $520Don't be fooled by the presentation, just a standard shrimp paste dish.2. Spicy XO Sauce with Shrimp Balls $500Just a slightly fragrant version of common fried shrimp balls.3. Braised Buddha Over the Wall $1050 perDish looks different from the pic~ #chinese #eataroundtheworld# #香港美食 #香港 #hkfood #銅鑼灣美食 #銅鑼灣 #美食 #香港好去處 #打卡 #hkfoodie #foodie #gf #文青 #hkeat #hkig #hkgirl #中菜 #chinesfood #生日飯 #男朋友 #女朋友 #聚會 #香港打卡 #abalone #followforfollowback #likesforlike #daily #旅遊
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海鮮與清酒的完美結合🦞🍶As part of JFOODO's "SEAFOOD LOVES SAKE" promotion❤️, Forum Restaurant, a Michelin-starred establishment🌟, offers three signature seafood dishes expertly paired with premium sakes.- "Deep-fried Fish Skin with Spicy Salt" paired with Kokuryu Daiginjo:Crispy and savory fish skin perfectly paired with the mature fruity notes and refreshing taste of Kokuryu Daiginjo.🐠- "Stir-fried Lobster & Boiled Egg with Crab Meat and Crab Roe" paired with Nishibori Arabashiri Daiginjo:Succulent crab meat and flavorsome lobster harmoniously paired with the richness of Nishibori Arabashiri Daiginjo sake.🦞🐣- "Baked Hairy Crab Meat in Shell" paired with Kirinzan Daiginjo Shooting Star:Layers of flavors and textures in the baked hairy crab meat beautifully balanced by Kirinzan Daiginjo Shooting Star sake.🦀We also tasted some signature dishes such as "Ah Yat Fried Rice,”🍚 a tantalizing combination of fresh shrimp, BBQ pork, conpoy, egg, and rice, finished with ham sauce and Chinese onion.It was my honour to meet Executive Chef Adam Wong👨🍳, a protégé of Master Yeung, brings his culinary expertise, and Chief Sommelier Jacky Luk🍷, with prestigious qualifications, passionately explores wine and spirits pairing.
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