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幸獲文華東方酒店有關方面的邀請，可與幾位食友blogger一嚐其中菜廳的菜餚。素比較留意西餐廳和餅店，以前一提起文華東方酒店，想到的只有文華餅店、快船廊和文華扒房，文華廳只是略略聞過其名。在不大期望下，驚喜更大。室內的裝潢華麗不造作，漂亮的金色燈籠掛滿天花。午市客人也不少，我們坐到烏籠一般的房內，頭頂是四盞紅彤彤的大燈籠，照下來的燈光柔和暗黃。菜單上的菜式上來之前，先試試它們的叉燒和XO醬。叉燒(單叫$148)肉味很濃，蜜汁乖乖的當回它配角一職。肉略帶肥，中間有筋的部份，十分有嚼口。做得蠻出色，但要是外層再烤香口點，吸引度定更高。XO醬味不辣，光吃是挺香挺不俗的，但要是用作配上麵條或別的可能便會嫌其味道不夠濃。之後上來的菜式都早已分好一份一份的:羊肚菌野菌餃、黑椒牛柳酥、金盞藏寶玉Morel and wild mushrooms dumpling, beef tenderloin puff with black pepper sauce,scallop tartlet with sweet chilli sauce黑椒牛柳酥是這裡的名物，96層薄脆酥皮，層層都吃得出師傅的手工和心思。聞

菜單上的菜式上來之前，先試試它們的叉燒和XO醬。叉燒(單叫$148)肉味很濃，蜜汁乖乖的當回它配角一職。肉略帶肥，中間有筋的部份，十分有嚼口。做得蠻出色，但要是外層再烤香口點，吸引度定更高。XO醬味不辣，光吃是挺香挺不俗的，但要是用作配上麵條或別的可能便會嫌其味道不夠濃。

之後上來的菜式都早已分好一份一份的:

羊肚菌野菌餃、黑椒牛柳酥、金盞藏寶玉
Morel and wild mushrooms dumpling, beef tenderloin puff with black pepper sauce,scallop tartlet with sweet chilli sauce

黑椒牛柳酥是這裡的名物，96層薄脆酥皮，層層都吃得出師傅的手工和心思。聞得以前是用和牛做的，不過因太膩才換上了牛柳粒。果真，瘦牛柳有咬勁，相信比以油份作賣點的和牛更適合用作弄這道菜式。加上黑椒惹味，濃香先聲奪人。

之後的羊肚菌野菌餃也不是省油的燈，湊上去便菇香撲鼻，咬開更是不得了。羊肚菌擠滿了在薄薄的餃皮中，菇菌不但香，口感也佳，光是素餡已比許多別的肉餡出色。

本想前兩件點心如此搶眼，最後的金盞藏寶玉定會有點給比下去，竟料帶子上紅紅橙橙的醬酸酸辣辣的像泰式醬料，跟前面兩件味道截然不同，軟滑蛋白在帶子下，連著牛油撻皮一塊吃是很新穎的組合。

燕窩海鮮雞豆花
Steamed minced chicken pudding, bird’s nest, seafood
很有趣也很講究技巧的一道，底下豆腐花般溫柔的竟全是由雞肉打成的。燕窩和海鮮於我都只算是裝飾，上面的湯頭鮮味十足，與咸香雞豆花很配合，也是我最喜歡的部分。

酥薑珊瑚蒸星斑球(單叫$238一人份)
Steamed fillet of spotted garoupa, crispy ginger, crabmeat and egg white sauce
外形是很漂亮的。可惜魚味欠奉，魚肉太實，不夠嫩滑。上面的薑絲要入口細嚼一會才有一種淡淡辛味。食味好像都是靠茨汁而來，為是日比較失色的一道。

桂花梨黑醋脆豬柳(單叫$188)
Wok fried pork neck, kuei hua flavoured pear, chin kiang vinegar
拼湊得像一副山水畫，看著也很宜人。脆豬柳不論味道還是口感跟咕嚕肉也很相似，外皮微脆，裡面肉質爽口，酸酸甜甜的。桂花梨雖然看上去跟脆豬柳沒交流，但纖維都浸得軟化掉，入口清甜，使黑醋酸味更突出。不過對吃慣中國菜的人來說，這道菜實無特別驚喜之處。

蟹肉炒米線
Stir fried vermicelli, crabmeat
說是米線，但幼度來看比較像米粉。炒得乾身，米線絲絲分明，咸味自然。肉絲、蟹肉和芽菜為米線添了不少口感變化，是各方面都做得很平衡地好的一道菜。

陳皮紅豆沙(單叫$68一人份)配酥皮蛋撻
Sweet red bean soup, tangerine peel, Baked egg tartlet

看似普通但卻是最令人回味的兩樣。紅豆沙不像坊間的能找到紅豆衣和陳皮，因為陳皮早已給煮溶，而紅豆衣也在煮的過程中被撈起研碎。起沙的入口甘香，感受到材料真是融化了在糖水中。

蛋撻皮薄酥化，仍不及蛋味濃厚的蛋芯來得驚喜，甜味只是輕輕的，現在已很難找到如此香蛋味的蛋撻，實叫人難忘。

這個套餐售每人$800+10%，日常午市套餐有$498+10%和$598+10%兩款選擇，兩款晚市套餐則分別定價為$888+10%和$1098+10%。用餐後明白何為用心製作，如何越平凡越深刻，是獲益良多的一頓。這裡各方面的質素也很佳，比某些已摘米芝蓮星的餐廳還要做得好，相信不久的將來定能為文華酒店多摘星星。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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在香港剛回歸的一年，1997年拆禮物日的晚上，便是與當時的心儀對象，在文華東方酒店25樓的中菜廳 "文華廳"，以中菜來慶祝聖誕節。那時，大家還是二十出頭，店內的著名菜式，就是豉汁龍利球。今天，二十出頭已變成中年人，我由無知少年變憤怒中年，她已早作人婦，洗盡鉛華將Gucci Loafer脫下，兒子將會升讀小學。五年前文華曾關閉九個月大裝修，改革之後，昔日的VONG已成Pierre，文華廳依舊在25樓，豉汁龍利球，還在餐牌上，依然是店內之名菜。。。這天的下午，承蒙酒店公關C之邀請，來到文華廳試菜，連同數位朋友，公關，酒店餐飲部經理一共七人，安坐在預先安排的廂房內。如果坐在外廳，窗外的風景盡收眼簾，坐在廂房內則可以自成一角，不受外界騷擾。是次主要品嚐由飯店總廚 - 李文星師傅，為我們主理的六道菜套餐。李師傅入行三十年，曾在馬會會所，九龍海逸君綽酒店等高級中菜廳工作，亦曾經服侍過世界眾主要政要，元首之經驗。論資歷，實力，是無須置疑。是日六道菜式如下：羊肚菌野菌餃，黑椒牛柳酥，金盞藏寶玉燕窩海鮮雞豆花酥薑珊瑚蒸東星班球桂花梨黑醋脆豬柳蟹肉炒米線陳皮紅豆沙配酥皮蛋撻入正題之前，先品嚐飯店內，其中一

在香港剛回歸的一年，1997年拆禮物日的晚上，便是與當時的心儀對象，在文華東方酒店25樓的中菜廳 "文華廳"，以中菜來慶祝聖誕節。

那時，大家還是二十出頭，店內的著名菜式，就是豉汁龍利球。

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今天，二十出頭已變成中年人，我由無知少年變憤怒中年，她已早作人婦，洗盡鉛華將Gucci Loafer脫下，兒子將會升讀小學。五年前文華曾關閉九個月大裝修，改革之後，昔日的VONG已成Pierre，文華廳依舊在25樓，豉汁龍利球，還在餐牌上，依然是店內之名菜。。。

這天的下午，承蒙酒店公關C之邀請，來到文華廳試菜，連同數位朋友，公關，酒店餐飲部經理一共七人，安坐在預先安排的廂房內。如果坐在外廳，窗外的風景盡收眼簾，坐在廂房內則可以自成一角，不受外界騷擾。

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是次主要品嚐由飯店總廚 - 李文星師傅，為我們主理的六道菜套餐。李師傅入行三十年，曾在馬會會所，九龍海逸君綽酒店等高級中菜廳工作，亦曾經服侍過世界眾主要政要，元首之經驗。論資歷，實力，是無須置疑。

是日六道菜式如下：

羊肚菌野菌餃，黑椒牛柳酥，金盞藏寶玉
燕窩海鮮雞豆花
酥薑珊瑚蒸東星班球
桂花梨黑醋脆豬柳
蟹肉炒米線
陳皮紅豆沙配酥皮蛋撻

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入正題之前，先品嚐飯店內，其中一道名物 - 叉燒，近年也在一些高級食府吃過不少叉燒，以滿福樓（已結業的新世界酒店），港島廳，六國酒店粵軒做得最出色。文華廳的叉燒，用上枚頭肉的中心位置，肉質爽口得來，還帶嫩滑，雖然外表燒得不算很焦香，但帶點香甜的蜜香外層，已將香甜的肉香鎖緊在肉內。店方更細心地，叉燒與醬汁分開上，隨你喜歡下幾多汁。

俗語說：生舊叉燒好過生你！用到叉燒來罵人，將叉燒的自身價值抬高？扁低？文華廳的叉燒，一定是前者，單點此味叉燒的價錢為一百四十多，不便宜，但物有所值。

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每道菜以一人份前上檯，像西餐一樣，這是高級中菜廳之規格。第一道是三款點心，羊肚菌野菌餃，黑椒牛柳酥，金盞藏寶玉。每一款也有不同特式，羊肚菌菇香一向強烈，當將餃身打開，一陣濃烈的菇香除之而出，餃皮厚度適中，爽身不易弄破，羊肚菌的強烈菇香，令人回味。

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黑椒牛柳酥的外表，與蘿蔔絲酥餅一樣，這個牛柳酥香脆不油膩，牛柳粒鬆化，味道濃惹。與酥皮的外層非常之配合。

三款點心之中，賣相最美的是金盞藏寶玉，酥皮撻底放上帶子，面頭更淋上甜酸辣醬。帶子與酥皮撻之間，更放上蛋白底作襯托。撻底的酥化，蛋白的香滑，帶子的爽口，與酸辣的醬汁，很有層次立體感。

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豆腐花一向是甜食，很難想像將它變為鹹食，而且是加上燕窩，彌足矜貴。這個燕窩海鮮雞豆花，以雞茸餚出來的湯來代替糖水，超濃縮的雞味極之強烈，師傅更聰明地加了一些薑，以辛辣的薑味，來加強味覺上的層次。豆腐的質感有如少女肌膚之滑，加上燕窩，此味豆花實在適合女仕們之口味。

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酥薑珊瑚蒸東星班球，用上來自澳州的星班，魚肉上加些炸薑絲作點綴，碟底是以蛋白，蟹肉等材料煮成的醬汁。

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賣相有如西餐上的魚類菜式，澳州的星斑肉厚帶嫩，魚味鮮甜，但不算太強。魚肉上的炸薑絲，吃下去的味道，竟帶有一陣海鮮味道。底下的蟹肉蛋白汁，蟹肉鮮嫩，蛋白汁鮮甜，很精彩，精彩得有點搶去星斑風頭之嫌。個人之愚見，如用上氣候更寒冷，北海上的魚類，食味應該會更高。

這道桂花梨黑醋脆豬柳，是06年香港旅發局舉辦的美食最大賞之中的金獎，可是實力非凡。單是賣相已先聲奪人，像一幅中國水墨畫這般美，有點不捨得下手。

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外表拿滿分，但味道則比較平凡，脆豬柳的感覺像咕嚕肉無異，配上黑醋的酸味，有助平衡肥膩感，配角的梨肉，帶有清香的桂花味，總覺得此味菜，外表比內涵更可取，較為合乎老外之口味。

正所謂平凡才能顯出真功夫，這道理可在蟹肉炒米線中感受得到。幼細如髮的米線，以菜油去炒，炒得條條分明，沒有黐埋一起，用上動物油去炒的話，黐成一舊一舊，效果便不及了。

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炒米線入口清爽不油膩，每一口也是很香的味道，盡是功力所在。就算沒有蟹肉的話，淨吃也很滿足。

單尾的甜品，陳皮紅豆沙加蛋撻，貌不驚人，但紅豆沙是用上連皮的紅豆。做得真正起沙，味道濃甜不搶喉，餘韻豐厚。酥皮蛋撻的質素極高，蛋身滑得彈破，香甜嫩滑，兩者同樣是低調高手，以這兩味絕佳甜品作結尾，再來一口濃厚，清香的普洱，完美的終結。

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米芝蓮到今天還沒有眷顧她，不知今年十二月的公佈最新一年米芝蓮星級食店，會不會多了一間文華廳份兒？就算有，也不會令人意外。

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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一向對文華出品都有好感有信心。這天我們一行3人就到了25／F的文華廳吃午餐。小小的中菜廳。這裡用上傳統中式的佈置，又有大窗可讓自然光射進來及可看中環景及海景，不錯，很好坐。先喝喝茶，鐵觀音，很清香甘甜，喝得很舒服，好茶！一面吃著前菜一面翻著menu,最後點了－~ 蝦餃（$88／3）：蝦肉新鮮彈牙，味道很好，蒸得剛好。~ 叉燒包（$68／3）：包質感做的很好，軟而不黏，叉燒很香甜多汁，好食。~ xo鳳眼餃（$88／3）：帶子鮮甜，好味道。~ 莧菜餃（$78／3）：很甜瑤柱，配新鮮嫩甜的莧菜，皮也做得好。~ 牛肉球（$78／3）：肉鮮甜多汁，好食。~ 鮑魚燒賣（$98／2，我們加多一粒）：好好吃，層次豐富有咬口。~ 荷葉飯（$88／位）：飯清香荷葉味，剛好不太濕，餡料有鮑魚，鮮蝦和小量肉，很好吃！~ 薑米m7和牛粒炒飯（$88／位）：好香和牛油香，薑反而食不出。最後食奉上的美點雙輝做甜品，馬豆糕和中式酥餅。馬豆糕是冰凍的，清新；而中式酥餅是熱的，很香脆。兩者都不太甜，不錯。雖然其實已很飽，也吃了。吃得十分開心滿意的一餐！除了食物質素好又精緻外，服務也很細心和專業，讚！只是價錢略貴，所以只可

一向對文華出品都有好感有信心。這天我們一行3人就到了25／F的文華廳吃午餐。小小的中菜廳。這裡用上傳統中式的佈置，又有大窗可讓自然光射進來及可看中環景及海景，不錯，很好坐。

先喝喝茶，鐵觀音，很清香甘甜，喝得很舒服，好茶！一面吃著前菜一面翻著menu,最後點了－
~ 蝦餃（$88／3）：蝦肉新鮮彈牙，味道很好，蒸得剛好。
~ 叉燒包（$68／3）：包質感做的很好，軟而不黏，叉燒很香甜多汁，好食。
~ xo鳳眼餃（$88／3）：帶子鮮甜，好味道。
~ 莧菜餃（$78／3）：很甜瑤柱，配新鮮嫩甜的莧菜，皮也做得好。
~ 牛肉球（$78／3）：肉鮮甜多汁，好食。
~ 鮑魚燒賣（$98／2，我們加多一粒）：好好吃，層次豐富有咬口。
~ 荷葉飯（$88／位）：飯清香荷葉味，剛好不太濕，餡料有鮑魚，鮮蝦和小量肉，很好吃！
~ 薑米m7和牛粒炒飯（$88／位）：好香和牛油香，薑反而食不出。
最後食奉上的美點雙輝做甜品，馬豆糕和中式酥餅。馬豆糕是冰凍的，清新；而中式酥餅是熱的，很香脆。兩者都不太甜，不錯。雖然其實已很飽，也吃了。
吃得十分開心滿意的一餐！除了食物質素好又精緻外，服務也很細心和專業，讚！只是價錢略貴，所以只可以偶爾來，期待萬分下次再到此開飯！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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For a week, Da Dong was at Mandarin Oriental's Chinese restaurant, and if you don't already know, Da Dong is famed for their lean roasted ducks.... appetite-whetter of tofu, peanuts and diced duck meatza jiang mian (noodles with bean sauce) ($68)the soft yet springy cold noodles beneath the pungent bean sauce was yumm.. and my only gripe was its tiny serving - literally 2 tablespoons of noodles at this price? sauteed Romanesco broccoli in broth ($138)The English name of this dish on the menu was

For a week, Da Dong was at Mandarin Oriental's Chinese restaurant, and if you don't already know, Da Dong is famed for their lean roasted ducks....

appetite-whetter of tofu and diced duck meat

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appetite-whetter of tofu, peanuts and diced duck meat

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za jiang mian (noodles with bean sauce) ($68)
the soft yet springy cold noodles beneath the pungent bean sauce was yumm.. and my only gripe was its tiny serving - literally 2 tablespoons of noodles at this price?

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sauteed Romanesco broccoli in broth ($138)
The English name of this dish on the menu wasn't properly translated - "vegetable" was what they called it, so we didn't know what to expect. Upon arrival, I realised I knew this vegetable - Romanesco broccoli which is in the brasicca family. I don't remember the Chinese name either but the taste is a cross between broccoli and more on the cauliflower side. The individual pieces looked like cute mini trees (only in white and light green). I personally like cauliflower a lot so this dish was great.

Whole super lean Peking duck ($598)

these are smaller than the ones served at the other restaurants. Da Dong brought these babies in from China, but is there a significant difference?

one duck, after sliced produced two of these plates. Whilst the duck meat was extremely tender and tasted 'ducky' (i.e. a little gamey but in a good way), I was disappointed with the lack of rendering done to the layer of fat. The few pieces of skin were crisp, but most of the others had a significant layer of fat underneath - so much for 'super lean'?

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one of the accompaniments for the Peking duck were these hollowed crispy shells - reminded me of a pita bread, only super thin and crisp! I liked these, but the more popular steamed wrappers were even better:

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super-thin, each piece easily separated from the next, right level of moisture with a slight chew...honestly i think the one of the best wrappers I've had? We were given two bamboo steamers of these wrappers and there were plenty to go around for the whole duck.

The only way to go: a piece of crispy skin with a little granulated sugar, meat (okay, skin) candy!

Whilst the food was largely yum I thought for its reputation the duck could've been well... 'leaner' in its preparation method at least. We all felt Grand Hyatt's Sha Tin 18 might've done slightly better with the duck and in the noodle department too, but the wrappers here were certainly more than great.
Service was a little pushy for Mandarin...or any hotel for that matter. Our waiter was pushing us to order all these dishes when in fact we were here mostly for the duck. And honestly unless you're a party 5 or more what he was asking us to order was impossible.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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It's official. The Mandarin Oriental Hong Kong is bringing in the team from Da Dong from Beijing for a week in April - the 11th to the 17th to be exact. Although Da Dong isn't my favorite duck restaurant in Beijing, I still thought the concept of bringing in the duck experts into one of Hong Kong's best Chinese restaurants will definitely create some fireworks. I wasn't wrong, and I was glad to have been lucky enough to score an invite from the Hotel, along with other foodie writers/bloggers for a preview.

So this is NOT a review since it was on the Mandarin's tab.

We sat down to an excellent 1989 Pu'er Tea, which I very much enjoyed. A well-aged Pu'er is nothing like the stuff you get at your average Chinese restaurant for yum cha. Pu'er is a prized tea which like wine, is better with age. It was almost poetic sipping tea and poring through Mr. Dong's collection of recipes and in particular, the artistic photos of his culinary creations, which are almost painting-like rather than plain photos of food. His food dressing skill is definitely on par with some of the world's best. Note to self: get copy of recipe book when available.

Our decadent 9-course lunch started with a trio of appetizers.

話梅淮山 Chinese yam with preserved plum
The first being 2 types of yam, steamed, mashed then formed into one scoop from both ends to allow the 2 colors to be distinct and separate. The more commonly found purple yam on the left, and the now trendy Chinese yam in white on the right, believed for a long time to have medicinal qualities. Both hand-mashed to allow bits of yam to chew on means you can savor the distinct flavors. Dressed in a "thick cut marmalade" sauce of preserved plum, the fragrant rinds strewn over provided a bittersweet finish. Sweet but not cloyingly so, this was a pleasant way to break fast and get the juices going.

水晶鵝肝 Goose liver aspic
This is as famous as Da Dong's duck and exquisite in taste and presentation. Creamy livery smoothness delicately encased within a layer of aspic, then topped with delicate pieces of tangy mango and caviar.

麻辣膀絲 Shredded duck wings Sichuan style
And just to keep things interesting, a spicy hit with shredded duck meat from the wings of the duck, and tossed in a spicy numbing Sichuan pepper laced sauce. Enough heat to keep you tingling but not so that you would break into sweat.

清湯鴨舌羊肚菌 Duck tongue and morel mushroom soup
As gross as it may sound, I am one of the millions that love duck tongue. The chewy gelatinous texture with a crunch from the cartilage around the area makes for a great many renditions of appetizers, unless you're in the "Western World". But in soup, this is a first for me. The delivery of a bowl of clear consomme with copious amounts of Morels, is not exactly a pretty sight despite the classy bowl in which it is served. But taste wise, each spoonful is chock full of flavor encompassing the essence of morels and the duck tongues had a flavor reminiscent of duck fat but with a much more enjoyable bite.

大董“酥不膩”烤鴨 DaDong “SuperLean” Roast duck
And so here is the reason why we are here. Da Dong's "Super lean" roast duck. The chefs even brought their own poultry all they way from Beijing. Apparently, only their littler ones will do. The ducks available in Hong Kong are too big and fat to qualify..

And Da Dong's signature condiment dish, 3 times the size of the competition. Of course, the traditional cucumbers, Hoi Sin Sauce and julienned leeks are present. But as aside from these, there are pickled vegetables, pink radish, sugar and a garlic puree if you want additional heat.

The sugar is especially critical for the very crispy duck skin, which is fabulous on its own but made better when dusted in sugar crystals. We also learnt today that in the old days where emperors ruled, the empress, concubines and consorts were not allowed to use anything else but sugar for fear of offending the emperor with "dragon's breath".

Like all traditional Peking duck, one is expected to wrap the thinly sliced duck, complete with a little meat, fat and skin into the thin pancakes, and choice of condiments. The skin that Da Dong prepares is unique in that it is steamed into smooth, moist and chewy wraps, unlike a more common version which may be drier and fluffier than this. No right or wrong, it's a matter of personal preference.

董氏燒海參 Chef Dong's braised sea cucumber
This was the prettiest dish at lunch. The artistry was just brilliant and instead of focusing on the food itself, I wanted to accentuate the art instead. Given the less-than-optimal lighting and the limitations of my camera, I had to choose. A much better rendition is available in Mr. Dong's book. The effects are difficult to achieve with brush on paper alone, let alone in a kitchen. And the tastes did not disappoint either. A traditional Northern Chinese way of braising the sea cucumber until it is so soft you can feel the collagen infusing into your skin as you eat it, and the roast scallions are a nice break of spicy sweetness.

燒四寶 Sauteed four delicacies
Then, back to the duck with a piece of duck sauteed with duck gizzards, and then accompanied by a guest, a piece of chicken. The sauce is addictive and would have been fabulous with a bit of white rice, but then again, I'm not the genius who thought to serve this dish with little jelly cubes made from Champagne and vinegar. These were fun to eat and a great time to give the timmy a little reprieve from the all that good stuff prior, and to steady ourselves for more. My only complaint: the chicken was a tad dry and chewy, but perhaps that wasn't the point.

紅花汁栗子白菜 Braised cabbage with chestnut
For those who like the Chinese cabbage, don't forgo this. It's possibly one of the better renditions I've had and more unique than the usual braised versions in chicken oil and/or Yunnan ham superior stock. This slightly thickened gravy, prepared with the premium spice Saffron, with bits of chestnut and wolfberries, complemented the natural sweetness of the cabbage. Although thicker than a soup, it was still good to the last drop. The glazed chestnut was also a nice way to end the course like a French Marron-glace can.

And then a timely switch of teas. This was even better than the first varietal and much older that even our knowledgeable server was stumped. All she could confirm was that it is older than the 1989. And yes, it was that much more mellow and smooth. Calling it a superior Pu'er does not do it enough justice.

鵝肝粒香米飯 Rice with diced goose liver
The chefs probably knew by now that we were almost reaching our limits and gave us each a half-bowl serving. But I'm glad we still got to eat this. The goose liver was ultra fragrant, and less greasy like foie gras, so that it didn't make the rice oily. I would have personally preferred the rice to be a little more fluffy and distinct from the next grain but overall, this was still a A- in taste.

椰汁桂花豆沙湯圓 Sweet red bean glutinous dumplings
in coconut
Another one of those desserts I don't typically care for since it's hard to get very good young coconuts in Hong Kong. But this was delightfully fresh, with none of the coconut rancidness one typically expects from coconut cream. This is the real McCoy and not processed. The glutinous dumplings filled with a smooth red bean paste were also very good although I was quickly reaching my limit and had to reluctantly leave the last one untouched.

Beijing petit fours (clockwise from foreground) - sweet yellow bean cake, sweet rice dumpling, glutinous sesame roll and fresh milk roll
Traditional Beijing snacks served to end a wonderful meal. I wished I had capacity to try them all but alas, I only bit into the sweet yellow bean cake and sweet rice dumpling. They're good but perhaps not my thing. Paired with a good tea served at tea time and I might have enjoyed them a lot more. At the end of a wondrous meal, and they were underwhelming. Fairer comment next time perhaps.

For the original complete with photos, visit edeats.blogspot.com

水晶鵝肝 Goose liver aspic

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董氏燒海參 Chef Dong's braised sea cucumber

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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正月初二‧晴也要謝謝Lucy，買來這裡的XO醬來送我，當然趁吃糕的時候來試試。大半瓶是紅油，撈起來是原條紅尖椒，元貝不多，吃起來夠辣但不夠香。同場立即拿了大孖的出來比較一下，立即將之此下去。找機會也要讓Lucy試試大孖的。

正月初二‧晴

也要謝謝Lucy，買來這裡的XO醬來送我，當然趁吃糕的時候來試試。

大半瓶是紅油，撈起來是原條紅尖椒，元貝不多，吃起來夠辣但不夠香。

同場立即拿了大孖的出來比較一下，立即將之此下去。

找機會也要讓Lucy試試大孖的。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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先要多謝中環文華東方酒店有關方面的邀請，有幸與一眾 food bloggers 試試文華廳新任行政主廚李文星師傅的創意菜式，在大紅燈籠下品嚐一共七道菜的午膳，心情實在興奮。先送上來的是「三元及第」，包括 X.O. 醬帶子鳳眼餃、鮑魚燒賣及素翅珍菌餃，各放在一獨立小竹籠內，整個賣相十分精緻。三款點心之中，我最喜歡帶子鳳眼餃，其澄皮做得薄，不拈口之餘，內裡的帶子和蝦粒也很爽甜，吃時如沾些文華廳出品的 X.O. 醬，味道更佳。曾在尖沙咀利寶閣吃過鮑魚燒賣 ($10@)，當時的鮑魚表面充滿裂紋，亦沒有緊緊托附在燒賣之上，效果十分平庸，相比之下，文華廳的同類出品明顯更為用心，鮑魚大小剛好把燒賣覆蓋，肉質彈牙，配上富鮮味的豬肉餡，不是綽頭咁簡單！是日湯品「竹絲雞石斛杞子燉珍珠肉」，當中珍珠肉即是珍珠蚌曬乾的肉，有滋養肝陰、明目安神作用，配合竹絲雞湯同種種配料，味道清潤，又夠滋補。接下來的兩道菜式，均曾獲旅發局「美食之最大賞」的「最高榮譽金獎」。「海棠龍蝦」將爽口的龍蝦肉放在滑溜的蛋白上，兩者質感相輔相乘，但焦點卻被另一角的「帶子 mousse」搶去，帶子以 slow cooking 手法處理，質

先要多謝中環文華東方酒店有關方面的邀請，有幸與一眾 food bloggers 試試文華廳新任行政主廚李文星師傅的創意菜式，在大紅燈籠下品嚐一共七道菜的午膳，心情實在興奮。

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先送上來的是「三元及第」，包括 X.O. 醬帶子鳳眼餃、鮑魚燒賣及素翅珍菌餃，各放在一獨立小竹籠內，整個賣相十分精緻。三款點心之中，我最喜歡帶子鳳眼餃，其澄皮做得薄，不拈口之餘，內裡的帶子和蝦粒也很爽甜，吃時如沾些文華廳出品的 X.O. 醬，味道更佳。

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曾在尖沙咀利寶閣吃過鮑魚燒賣 ($10@)，當時的鮑魚表面充滿裂紋，亦沒有緊緊托附在燒賣之上，效果十分平庸，相比之下，文華廳的同類出品明顯更為用心，鮑魚大小剛好把燒賣覆蓋，肉質彈牙，配上富鮮味的豬肉餡，不是綽頭咁簡單！

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是日湯品「竹絲雞石斛杞子燉珍珠肉」，當中珍珠肉即是珍珠蚌曬乾的肉，有滋養肝陰、明目安神作用，配合竹絲雞湯同種種配料，味道清潤，又夠滋補。

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接下來的兩道菜式，均曾獲旅發局「美食之最大賞」的「最高榮譽金獎」。「海棠龍蝦」將爽口的龍蝦肉放在滑溜的蛋白上，兩者質感相輔相乘，但焦點卻被另一角的「帶子 mousse」搶去，帶子以 slow cooking 手法處理，質感有如啫哩，有種輕輕抖動的感覺，令人一吃難忘！

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另一道「桂花梨黑醋脆豬柳」，看上去就像一副畫，黑醋脆豬柳的味道和口感也跟咕嚕肉相近，微脆而且肉質豐富，外國人一定喜歡的，至於桂花梨，我是第一次吃的，入口很爽，清甜而不俗，很特別！

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吃了那麼多肉類菜式，也是時候嚐點素吃，「四喜竹笙卷」一客四件，大約是一口吃的 size，感覺有點像吃法國菜，當中以純煙燻的腐皮卷及素鱔 (以冬菇作材料) 較為吸引。

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主打的還有「龍蝦湯泡脆飯」，飯脆先上，再由侍應倒下味道鮮甜的魚湯。我曾在名苑吃過類似的菜式，脆飯粒先烘後炸，雖浸在湯內，入口仍然保持脆卜卜，跟龍蝦肉的質感很搭配！

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單尾的甜品是「酥皮蛋撻拼炸涼瓜湯丸」，前者皮薄鬆化，富有油香，而蛋心甜度也不會過份；後者是很有創意的配搭，以涼瓜做的外皮少許煙韌，入裡則放了冬瓜粒及咸蛋黃。最後來一口茉莉薑茶，聞落很有茉莉香，入口則充滿薑味，但溫醇而不刺喉，正好用來清清味蕾。

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最後，酒店還送上了一瓶文華廳 X.O. 醬，水準極高，集瑤柱的香味、蝦米金華火腿的鹹鮮，不太辣，總之吃甚麼都沾一點，味道自然變得更加豐富！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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I have wanted to try this place for a while now, not only for the food but the stunning view of Hong Kong’s harbour and the cityscape below. Man Wah is situated on the 25th Floor of the Mandarin Oriental, and I was mesmerized by the view when I walked in, but also a little surprised at how small the restaurant was. I can see why reservation is highly recommended!

We started with pan fried eggplant stuffed with shrimp paste, dried chili fried garlic, preserved black bean. The eggplant was lightly battered and pan fried. It was tender and moist and the shrimp paste gave it a nice flavour and the chili gave it a nice kick.

The bbq pork bun was cloud-like and incredibly fluffy. It was sweet but not sickening, it was absolutely delicious.

The har gao (prawn dumplings) were big, pristine and scrumptious. The pastry was thin, and filled with generous amount of prawns. It was scrumptiously good.

My favourite, and the highlight, xiao long bau (also known as soup dumplings) were incredible. I had to let it cool a bit before eating them, as I didn’t want to burn my mouth but they were amazing. It was light, juicy, and absolutely delightful. I love how it was served on bamboo basket separately, making it easier to take out and eat. We ordered two serve of this, so two each! Good call N!

We ordered two dishes that were not ‘dim sum’. The first being wagyu beef with black pepper sauce which was incredibly tender, and succulent. The black pepper sauce was light and not overpowering. It had a bit of a spicy kick from the pepper, which was delicious. It was well prepared and one I also enjoyed.

The second, vegetables, choy sum with sautéed garlic was just simple yet enjoyable.

We didn’t order any desserts, but was served complementary desserts which were goji berry jelly and walnut and lotus-like biscuit. The goji berry jelly was refreshing and light, the walnut and lotus-like biscuit was sweet but not sickening. It was the perfect way to end a gorgeous meal.

Surprisingly, it was more filling than I anticipated. The dim sums were beautifully executed, and were incredibly delicious. I enjoyed my experience here at Man Wah, the food was surprisingly good, and the quality of the food and service merit recognition. Reservation is recommended and there is a smart casual dress code.

blog: http://gastronomous.wordpress.com

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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108

今晚有朋友請客.. 先要謝謝她....我們一行四個人, 點了以下菜色乳豬 - 只是一般, 不算是很好....花膠雞湯 - 很好味, 湯很清甜... 一流炸蟹鉗 - ok...油泡東星斑 - 一流, 火侯arm arm 好.... 肉質鮮嫩太爺雞 - 這是captain recommend 的.... 果然是好... 入味, 鮮嫩... 伴水芹香 - 係雜菌炒西芹... 賣相精緻.... 服務是水準之上.... 環境, 食物都比夏宮, 龍景軒好.... 中環區心水...

今晚有朋友請客.. 先要謝謝她....

我們一行四個人, 點了以下菜色

乳豬 - 只是一般, 不算是很好....
花膠雞湯 - 很好味, 湯很清甜...

一流
炸蟹鉗 - ok...
油泡東星斑 - 一流, 火侯arm arm 好.... 肉質鮮嫩

太爺雞 - 這是captain recommend 的.... 果然是好... 入味, 鮮嫩...

伴水芹香 - 係雜菌炒西芹... 賣相精緻....

服務是水準之上....

環境, 食物都比夏宮, 龍景軒好.... 中環區心水...

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2009-09-11

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慶祝紀念

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Bron

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Despite being a Central person, I have never been to this restaurant as I always have the impression that this is more of a western Chinese rather than an authentic Chinese restaurant. Anyway, someone suggested going there one day and I just thought why not.Suprisingly the food was reasonably good although I would not say excellent. We had the smoked chicken and the signature dish, fried fish with black bean sauce. Very nice but I have to say tha all the dishes were a bit salty for my liking.

Despite being a Central person, I have never been to this restaurant as I always have the impression that this is more of a western Chinese rather than an authentic Chinese restaurant. Anyway, someone suggested going there one day and I just thought why not.

Suprisingly the food was reasonably good although I would not say excellent. We had the smoked chicken and the signature dish, fried fish with black bean sauce. Very nice but I have to say tha all the dishes were a bit salty for my liking.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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163

We sat down and started dinner with drunken prawns (醉翁生中蝦), which were nicely blanched and accompanied by delicious soy sauce for dipping. The roast whole suckling pig (原隻化皮乳豬) was not bad, and curiously with cucumbers that were pickled instead of fresh.

Shark's fin in brown sauce (紅燒大鮑翅) was pretty good, but then again I'm hardly a connoisseur. The tea smoked chicken (羊城太爺雞) was really good - even the breast meat was succulent in the sweet sauce. The beef tenderloin in black pepper sauce (黑椒牛柳粒) was pretty good, and the sauce here again was surprisingly on the sweet side.

I have to say that the steamed spotted garoupa (清蒸東星斑) was a little overcooked, but I guess it's always tough to steam a big fish so they haven't done too badly. I enjoyed the bean curd in shrimp roe sauce with assorted mushrooms (蝦籽珍菌紅燒豆腐). The shrimp roe made the dish.

The summer spinach in supreme stock (上湯莧菜) was great, as they used very young bunches. The fried noodles in soya sauce (豉油皇炒麵) grew on me as I emptied my bowl, and I ended up having a second helping.

The longevity bun (鴻運壽飽) was really, really good - possibly the best I've had in memory. The sweet white lotus seed paste combined with the salty egg yolk was perfect harmony.

original blogpost w notes on wine: http://chi-he-wan-le.blogspot.com/2009/04/imperial-bashing.html

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2009-04-24

lulululu

(非會員)

我晌四月四日同老公同奶奶去食晚飯!因為生日月份有折扣優惠。但係好可惜,食物嘅質數真係差得太過份,我同我奶奶一人叫左個湯, 係每位計嘅, 我嘅蟹肉粟米湯,就蟹殼多而又冇粟米味, 我奶奶就叫咗個南瓜雜菌定係海鮮湯, 咸到驚, 叫左佢換另一個中湯, 嚟到除左咸味, 都冇咩好味可言。跟住主菜,我地叫左一味中式牛柳及豆鼓雞煲, 所有肉類都用左梳打粉"嗱"過,仲食到梳打粉味! 真係冇法相信一級酒店中菜會如此的差, 另外我地仲叫左個紅燒豆腐, 冇味冇道, 只見一灘"獻"汁....唉...........我相信呢間野可能target係外籍戶客, 食物的煮法同味道都真係令人失望, 以咁嘅價錢食咁嘅野就真係非常唔低, 當晚折左之係都要成1150蚊!!果道嘅環境都尚算可以! 只係洗手間就難搵d, 因為呢間野出面就係間bar, 燈光好黑, signage又細, 所以老人家根本就搵唔到!我想信我唔會再考慮呢個地方食飯!

我晌四月四日同老公同奶奶去食晚飯!因為生日月份有折扣優惠。但係好可惜,食物嘅質數真係差得太過份,我同我奶奶一人叫左個湯, 係每位計嘅, 我嘅蟹肉粟米湯,就蟹殼多而又冇粟米味, 我奶奶就叫咗個南瓜雜菌定係海鮮湯, 咸到驚, 叫左佢換另一個中湯, 嚟到除左咸味, 都冇咩好味可言。

跟住主菜,我地叫左一味中式牛柳及豆鼓雞煲, 所有肉類都用左梳打粉"嗱"過,仲食到梳打粉味! 真係冇法相信一級酒店中菜會如此的差, 另外我地仲叫左個紅燒豆腐, 冇味冇道, 只見一灘"獻"汁....唉...........

我相信呢間野可能target係外籍戶客, 食物的煮法同味道都真係令人失望, 以咁嘅價錢食咁嘅野就真係非常唔低, 當晚折左之係都要成1150蚊!!

果道嘅環境都尚算可以! 只係洗手間就難搵d, 因為呢間野出面就係間bar, 燈光好黑, signage又細, 所以老人家根本就搵唔到!

我想信我唔會再考慮呢個地方食飯!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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yorochoi

(非會員)

Father in law b'day, ordered the followings for 4 people:

1) special sauce stir fried some kind of shell fish (on the recommended list)
2) crab meat beancurd (on the recommended list)
3) Black bean stir fried fish (the signature dish)
4) sweat & sour pork
5) veggie
6) 2 plain rice and 2 fried rice
7) 3 desserts (the mandarin skin boiled with pear is very good)
8) 3 glasses of red/white wine

Most of the the dishes & drinks above are very good except:

The XO sauce + soya sauce may have MSG, my inlaws had plenty and they said they felt thirsty the next morning. My hubby had the "yang zhi jin lu" dessert & commented it's not very good.

Not a bad evening afterall....parking is included and service is very good.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Yan~*

等級4

5.5K

593

(遲左四個月o既食評)一月上一任公司book左文華廳搞annual dinner，於是有機會食呢間全港排名第二o既文華酒店o既中菜廳~　文華廳唔係太大，冇想像中o既氣派同高貴~ 反而，洗手間有個小偏廳俾人打電話、休息、化妝，佈置仲靚得多~ 食物內容同去飲差唔多，由乳豬、魚翅到炒粉麵，味道中上，又唔算係特別好；服務就真係唔錯，至少我見到侍應生成晚都有笑容啦~　都係Cafe of Mandarin Oriental 令人期待d~ (約左BF聽日去食high tea，hehe~ >v<)

(遲左四個月o既食評)一月上一任公司book左文華廳搞annual dinner，於是有機會食呢間全港排名第二o既文華酒店o既中菜廳~
　
文華廳唔係太大，冇想像中o既氣派同高貴~ 反而，洗手間有個小偏廳俾人打電話、休息、化妝，佈置仲靚得多~ 食物內容同去飲差唔多，由乳豬、魚翅到炒粉麵，味道中上，又唔算係特別好；服務就真係唔錯，至少我見到侍應生成晚都有笑容啦~
　
都係Cafe of Mandarin Oriental 令人期待d~ (約左BF聽日去食high tea，hehe~ >v<)

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Hello Kitty

(非會員)

我們間中都有去文華的COFFEE SHOP 飲下午茶，感覺都很好，食物的水準保持不錯。上星期日，一家人到文華酒店25樓的飲中茶，因為想試這兒的中餐廳，總覺得應該都會很好。可惜，很差! 很差! 令我們太失望! 我們當天點了很多款點心，包括蝦餃、帶子燒賣、燒包、賽螃蟹餃、斑肉金魚餃、---等等，這些只不過是很普通的點心，但味道很差，根本就沒有味道，出來的點心都唔熱，是色香味都欠奉。食物很差之外，原來服務都很差，滿碟子都是骨或是滿都是已吃完的碟子，居然沒有侍應生去換碟，比起其它的普通酒樓還要差，根本唔可以想像這間就是國際知名的頂級酒店! 我勸喻各界人仕，不要去飲荼，否則你們會很失望。

我們間中都有去文華的COFFEE SHOP 飲下午茶，感覺都很好，食物的水準保持不錯。
上星期日，一家人到文華酒店25樓的[文華廳]飲中茶，因為想試這兒的中餐廳，總覺得應該都會很好。
可惜，很差! 很差! 令我們太失望!
我們當天點了很多款點心，包括蝦餃、帶子燒賣、燒包、賽螃蟹餃、斑肉金魚餃、---等等，這些只不過是很普通的點心，但味道很差，根本就沒有味道，出來的點心都唔熱，是色香味都欠奉。食物很差之外，原來服務都很差，滿碟子都是骨或是滿都是已吃完的碟子，居然沒有侍應生去換碟，比起其它的普通酒樓還要差，根本唔可以想像這間就是國際知名的頂級酒店!
我勸喻各界人仕，不要去[文華廳]飲荼，否則你們會很失望。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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文華廳 營業中 休息中

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