影片
電話號碼
28383968
營業時間
今日營業
11:30 - 16:00
17:30 - 23:00
星期一至日
11:30 - 16:00
17:30 - 23:00
*留枱時間：10分鐘; 午時用餐時間：90分鐘; 晚時用餐時間：120分鐘
以上資料只供參考, 請與餐廳確認詳情
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好友茶聚，「健康」小姐建議到此食府，因為早前的用餐體驗良好。館子空間闊落，但人流稀少，現時經濟環境不佳，冷清的場面經常可見。食物選擇非常多，想吃的點心和小食應有盡有。然而點心並不便宜，細問之下，食府屬某飲食集團旗下食肆，入會可享八折優惠，可是入會要數千元，除非經常在相關食肆用餐，否則並不划算。菜式的亮點是腐皮，腐皮是否來自京都不得而知，但盛載小白菜的碟子鋪滿了柔軟的腐皮，腐皮和小白菜同樣吸滿了上湯的味道，非常味美。淮山很大也很厚，一看便知必定是日本貨色，當然內地產品也有其特色，但香煎還是日本淮山較為合適。淮山微脆帶點粉糯，加上豉油的醬香，大家都很喜歡。北菇與豚肉一向是燒賣餡料的良配，北菇是瘦物，富菌香之餘也可平衡豚肉的油膩，燒賣頂部更以黑魚子襯托，旨在提升燒賣的身價但對鮮味作用不大。蝦腸蒸得晶瑩，韭黃與蝦仁均清晰可見，蝦仁鮮甜爽彈，韭黃的香氣為腸粉更添層次。「為食貓」閨蜜發現有煎糯米雞供應，便嚷着要點來品嚐，沾了蛋液的糯米雞煎得金黃微焦，咬下去的時候，香脆的外層與軟糯的中層相互交織，口感層次很是豐富。芋盒的造型像朵小花，精緻且小巧，花芯是完整的帶孑粒綴着黑魚子，海鮮的風味為尋常的芋盒帶來豐富的甜香。柚皮色如琥珀，上桌時被光亮的鮑汁環繞，柚皮上灑了少量蝦子，而且燜得柔軟蓬鬆，質地如海綿一樣吸滿了湯汁，味道鮮美。今日大家都很饞嘴，吃了多款點心之後仍點了炒飯作結尾。因為健康理由，平常很少以鹹魚入饌，但偶爾在外食的時候能嚐到鹹魚的特有風味，便感覺滿足，況且炒飯也算不錯，足夠滿足大家的胃口。
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四月19晚銅鑼環悅晚反,我評食物質數和味道可以(3.5/5 pts)但服務超劣(1/5pts)。吾識開舊洒開壞,洒全奕混渣,又吾系客人面前開,洒樽都吾比番你睇.全晚服務態度欠專業,亦冇以服務好客人和跟客人建立關係的概念.員工質數与餐廳定位有巨大不付。我覺得不值得去,有很多其他更好味兼服務又到位的粵菜。五人食左$3700($500两支開瓶費). 開洒程序不當但吾肯免佐一支corkage.集團高層亦不回應客人不滿.
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So, we have heard of the various Chinese restaurants helmed by chefs from the FLM series. Yue, by the Lubuds group is one. Have never tried since its opening. Comments I have heard in general were: very skilled chef, high price point.Dinner, organised by she who was obsessed with the dish 仙鶴神針.Here’s what we had. Appetizers: Spicy tofu- firm, chewy texture paired with a bold, lingering heat which did not overpower the natural earthiness of the tofu. Sweet and floral Guava Marinated with Five-Spice Powder. The natural crunch and juiciness of the guava contrasted beautifully with the warm, savory undertones of the seasoning. 潮式滷水凍鵝肝- silky, smooth goose liver without any unwanted bitterness. Every bite was deeply flavorful yet delicately balanced. 燒椒醬瀨尿蝦- too spicy for me; but others thought it incredibly meaty, fresh, and packed with natural sweetness. 燕窩釀雞翼- I recall my favorite from 名人坊- this was good, with abundant pigeon’s nest; skin perfectly crispy. Burdock (牛蒡) seared to perfectionThe reason we were all here- *dumroll*- 仙鶴神針, considered as one of the "Top Ten Famous Dishes in Hong Kong”, which was essentially fin stuffed in pigeon and simmered in rich broth. Process of making was intricately detailed- chef had to first debone the squab whilst keeping the skin intact. Stuffed with fin, the braising process required meticulous craftsmanship and mastery of heat control to preserve the rich juices of the pigeon. $980 for one- Which Grumpy compared to a Kinder egg and 紅燒包.脆皮蔥油雞- standout execution of a Cantonese classic: crispy skin was perfectly rendered, with the meat remaining juicy and tender. The scallion oil was deeply aromatic, accentuating the natural sweetness of the chicken without overwhelming it. 金梅陳醋咕嚕肉- with an emphasis on crunch, depth and balance. 鹹魚蒸肉餅- an absolute comfort dish; pork patty was perfectly tender, with crunchy chestnut bits adding a delightful contrast. The salted fish was present but not overpowering; enhancing the umami of the pork without making it overly salty. 濃湯浸干絲日本大根- impeccableknife-work on the tofu strands, allowing them to soak up the intensely flavorful yet light broth. The Japanese daikon added a subtle sweetness. 砂鍋生拆蟹粉炒飯- crab roe was poured onto the expertly cooked fried rice (with crispy rice at the bottom of the claypot). Each grain was evenly coated in a luxurious umami richness.椰香馬蹄卷In summary: a table full of deeply satisfied customers- dishes showcased technical mastery, ingredient quality, whilst offering nostalgic comfort with a refined touch.
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