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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,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

港鐵銅鑼灣站 C 出口, 步行約3分鐘 繼續閱讀
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。 繼續閱讀
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)
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
付款方式
Visa Master AlipayHK 現金 AE 銀聯 微信支付
其他資料
酒精飲品
電話訂座 詳細介紹
加一服務費
招牌菜
魚翅海鮮蟹蓋 鮑汁連參鵝掌
食評 (17)
This Cantonese restaurant has always been branded as the rich's canteen, with more than 40 years of history, founded by the famous Master Yeung Koon Yat, renown for his Ah Yat's Abalone, which won awards all over the world. Now passing the baton to the next generation, with Executive Chef Wong Lung To leading the team to continue offering diners the great dishes. The restaurant had just been promoted to the Michelin 3-star status yesterday, and so tonight there was a festive mood, with Chef Wong and other team coming to talk to each table, thanking for the patronage and support. Seated at a table facing the window, the overall atmosphere is comfortable, with good space between tables, a luxurious yet friendly ambiance, plenty of calligraphy and porcelain decorating the dining area. The staff were all very friendly and courteous, checking in with us on the choice, in which we decided to go for the Forum Abalone & Lobster Set Menu ($2,180 each).The first course was Superior Shark Fin with Crab Meat and Bamboo Fungus Soup. Served steaming hot, there were a wealth of aromas coming to nostrils even before eating. The soup was very delicious, with the flavors of ham, chicken clearly identified, intense on taste though not salty at all. The shark fin was thick, with a lot of crab meat too added, along with the bamboo fungus. A great soup, though nowadays with many people stop eating shark fin maybe the restaurant should consider changing this to another soup.The second course was the signature dish, Braised Ah Yat Abalone with Goose Web and Vegetable. The abalone was from Japan Yoshihama, 28 'heads'. Although it looks a bit small, the flavors were so good that it was certainly one of the best abalone I had ever tasted. With a sweet interior, tender on texture, the flavors would simply stay in the mouth for a long while. The sauce was also fantastic, which had the braised goose web fully absorbing the flavors. The lettuce also became so tasty with the sauce along. The fame Ah Yat Abalone really was well deserved.The third course was Steamed Lobster with Soy Sauce. The live local lobster was meaty, of a good size, with the chef steaming it to perfection. The taste was delicate, and to avoid the soy sauce masking it, the staff had deliberately poured only a tiny bit on the side, leaving the rest for us to add in case we want more. Another great dish.The fourth course was another signature dish, Deep-fried Crispy Chicken. The chicken certainly delivers the promise, with a crispy skin, tender meat which has marinated well, full of flavors. I found that dipping in the lemon juice provided helped to reduce a bit of the heaviness and the acidity in fact also highlighted better the flavors, a much better dipping sauce than the traditional garlic salt. Another interesting element was the prawn crackers on the side, which were cut to look at french fries. Wonderful!The fifth course was Poached Seasonal Vegetable in Supreme Soup. Looks simple, this dish was another of my favorites in the evening. The supreme soup was again some amazingly prepared, rich and concentrated, infusing the tender choi sum with the flavors coming from the chicken, ham and other ingredients used to prepare for the supreme soup. Even for a person like me who is not a big fan of vegetable, I could easily finish several dishes of them, and in fact I was thinking of consuming the soup too after eating the vegetable!The sixth course was Ah Yat Fried Rice, with plenty of ingredients added including egg, shrimp, BBQ pork and spring onion. Taste good, it was a nice wrap up of the meal before dessert. My only comment was that the rice was a bit oily for me, and that also was related to my high expectation given all the good food we had on the evening. Not a big deal honestly, but if it can be improved this will make the whole meal even better.The seventh course was dessert, including Forum Special Sweet Soup, which was Double-boiled Peach Gum, with some dates, dried longan added. Delicate and fragrant, not particularly sweet, it was a nice dessert to cleanse the palate and also a healthy choice as peach gum had a lot of nutritional values. The other dessert was Forum Traditional Dessert, which was a Sesame Roll. A reminder to us for this childhood memory, the sesame roll was also appropriate in sweetness and served as the great finale to the wonderful meal.The service was impeccable, but you can observe that most of the customers are frequent comers, so for us the first-timers sometimes you might feel a bit left out. But the staff did take the initiatives to come check in on us, and at the end speaking our names when we were leaving. That still gave me a warm feeling and overall it was a pleasant meal which also explains why they acquired the 3-star status. The bill was $4,928 which was quite reasonable considering the premium foodstuff we had. 繼續閱讀
等級4 2019-09-11
1887 瀏覽
因個别因素這頓原來6人的7月生日午餐變成一個虛的飲茶,須然人少了但不變的是依舊吃得開心!而能夠品嚐富臨飯店阿一鮑魚的高質點心就更加稱心了! 富臨飯店阿一鮑魚連續數年榮獲米芝蓮二星榮耀,食物質素相信是無容置疑的好吧! 甫坐下檯上放上古早XO醬和陳皮瑤柱豆豉醬,是富臨自家純人手製作均不含防腐劑,從來不愛吃原粒豆豉的我對於齒頰留香的陳皮瑤柱豆豉醬甚為喜愛,喜歡的可買回家品嚐但限量製作想試的要看看緣份了! 我們先選上數款點心打頭陣有阿一蝦餃皇$80,澄皮挺爽身但非透薄的那款,內裡蝦肉鮮甜彈牙口感超好。 我從少已很喜歡吃干蒸湯餃但現在要吃真的不易找啊!所以一見有懷舊瑤柱干蒸湯餃$160也即時點上一客品嚐,皮薄湯鮮餡足吃得我很滿足耶!! 接著是南澳帶子脆米腸$90,賣相圓滑的脆米腸擁有外軟內脆的夢幻口感,配合鮮味十足的蝦肉、澳洲帶子、茼蒿等餡料,味道和口感都是誘人之作好吃好吃。 院長必吃推介這北菰炆鵝掌$60,用上鮑汁來炆鵝掌入味不在話下,那軟淋度亦控制得恰到好處口感很讚,還有滑溜厚肉又足味的香菇,如是以往相信要點個靚仔來佐吃! 吃了幾款點心都挺滿意我們一致決定加單,先來一客金湯腐皮卷$150重點在於那個鮮甜非常的金湯,將脆卜卜的腐皮卷浸在金湯中索盡日月精華吃下真夠銷魂喔! 最後是安蝦咸水角$70咸水角外皮金脆微甜口感香糯,而內裡餡料很香口確是水準之作。 最後以清潤的木瓜雪耳糖水、香口懷舊的芝麻卷、滑溜可口的北海道鮮奶撻、及甜美可人的圓肉桂花糕作這頓午茶作結,完美無瑕的演繹絕對摘星有理。 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 2018-10-15
5040 瀏覽
My second time here for dim sum. Great ambience and service. Lots of space between tables. Dim sum quality was good. The stewed tribe with turnip was the best in town. The shrimp dumplings were excellent. I also loved the deep fried glutinous ball w minced pork - the outside skin was so thin and light. The deep fried taro, spring rolls and the steamed rice flour rolls were also good.The XO sauce rice flour rolls was average I thought. In order to nicely stack up the rolls, they did not really wok fried the flour rolls; hence, the XO fragrance was not fully released.The pork knuckle with egg and sweetened vinegar casserole was okay. I found the vinegar sauce too thick. Could dilute it with a bit of water. 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 2017-06-18
10218 瀏覽
晚飯不是常客 但耐不耐都去下 食物質素唔使講 , 不過 今日同屋企人去飲茶 食點心 ,啲點心 好正, 我第一次喺嗰度飲茶, 我好少冇投訴, 尤其是個鮑汁芥蘭, 真係唔錯, 唯一美中不足係覺得個甜品師傅功力麻麻, 因為叫咗鬆糕 蛋撻 煎堆仔 都好一般甚至唔係太入流, 好似同間酒樓嘅其他食物脫節咗咁 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)