港鐵中環站 F 出口, 港鐵香港站 A2 出口 繼續閱讀
文華廳洋溢濃厚的中國風情,將傳統與現代的粵菜結合,亦為點心注入新元素。 繼續閱讀
最優秀服務開飯熱店 (2014), 米芝蓮一星餐廳 (2015-21)
12:00 - 14:30
18:30 - 22:00
12:00 - 14:30
18:30 - 22:00
11:30 - 15:00
18:30 - 22:00
Visa Master 現金 AE 銀聯 JCB
自帶酒水 詳細介紹
泊車 詳細介紹
食評 (130)
等級5 2021-05-16
1973 瀏覽
This Michelin 1-star Cantonese restaurant is located on 25/F of Mandarin Oriental Hong Kong. Opened since 1968, it has a long history serving exquisite cuisine. Coming early in the evening, we were seated at the window side with a great harbour view, admiring the amazing sunset in town.The restaurant in fact has undergone renovation recently, with a refined luxurious setting, using a navy-blue colour throughout, with soft lighting, plenty of Chinese art decorations on the walls creating a warm and comfortable environment making one feel relaxed and pampered.We had pre-ordered Classic Barbecued Duck Feet 懷舊功夫鴨腳包 ($168). This is a traditional dish seldom seen nowadays. The chef put together the duck feet along with barbecued pork, pork belly, chicken liver and taro, then wrapped with duck intestine, before putting it to grill. Cutting it into slices to show the beautiful components, with each of them great in taste and giving a harmony of flavors. The chef also smartly served together with pickled winter melon balls, providing a refreshing and mouth-watering sour note to balance the fat of the dish. A must-try in my opinion.Next, we had the soup, with me ordering Hot and Sour Soup 鮮蟹肉花膠海鮮酸辣羹 ($298) while my wife had Double-Boiled Honey Lotus Seed with Matsutake Mushroom, Elm Fungus and Yellow Fungus 松茸愉耳黃耳燉雪蓮子 ($268). My soup is very tasty, having a great balance of spicy and sourness, with abundance of fish maw, crab meat, and other seafood like scallop and conpoy, plus bamboo shoot, black fungus and bean curd, all cut to thin shreds, demonstrating the great knife skill of the chefs. My wife also had good comments on her soup, delicate yet full of flavors, and the different fungus offering a good bite in contrast with the lotus seeds. Both soups are fantastic.We then had Sautéed Lobster with Superior Fish Broth 極品魚湯泡龍蝦球 ($588). This is another of the signature from the chef, with the Australian lobster sautéed with a great fish broth to perfection, not a tiny bit over-cooked, rich in its original sweetness. The staff shaved some dried caviar on top of pickled salmon roes marinated in sake to add another layer of complexity in flavor, with the popping texture of the roes wonderful to complement with the lobster, and the interesting huadiao taste permeating together with hints of savory from the dried caviar. The tender spinach shoots soaked up all the essences underneath to complete a sensory wonder. Another must-try. The Sweet and Sour Pork with Fresh Pineapple 鮮鳳梨咕噜肉 ($278) is always a test of chef, and this one certainly delivers high marks. The pork has a thin coating which is barely discernible, with the sauce concocted with a perfect harmony of different flavors. And when we finished the dish, we did not see any sauce left behind on the plate to illustrate the perfect thickness of the sauce. Even all the bell peppers are cut to the equal size and rhombus shape. The fresh pineapple brought a touch of sweet and sourness that matched impeccably with the pork too. We decided to try another traditional dish of Braised Bean Curd with Morel Mushroom and Abalone Sauce 鮑汁羊肚菌紅燒豆腐 ($348). The bean curd has fully absorbed the flavors of the abalone sauce, with a tasty umami note. The morel mushroom exhibits its unique characters, with the great taste and texture to add to the overall enjoyment of this dish. Even though it seems simple, it is another example of the chef paying attention to all the creations. Coming to desserts, I had Chilled Fig Cream with Seaweed Sago 雲裳無花果甘露 ($138) while my wife had Red Bean Cream with Lotus Seed and Aged Tangerine Peel 遠年陳皮湘蓮紅豆沙 ($98). The presentation for my dessert was certainly daunting, with a glass jar full of mist, and upon opening the white mist seeped out profusely from the dried ice, creating an amazing spectacle. Waiting till the mist died down, the fig cream was good in taste, appropriate in sweetness and the sago was also made from seaweed instead of the traditional starch, with a firmer jelly texture for my liking. My wife commented that the red bean cream was also very good, with the aged tangerine peel fragrant and the red bean boiled to give the ‘sandy’ texture. A good wrap up for our wonderful meal.The service was very good, with the staff attentive and serving with polite sincerity. I also like how they explained the dish and the special techniques and ingredients used, which gave us a more complete dining experience and appreciation on how meticulous the chef had prepared our dishes. The bill on the night was $3,265 which obviously is not cheap, but in my opinion worth every penny. A restaurant I would like to return again and sample some other of their signature dishes. 繼續閱讀
等級4 2021-05-14
2193 瀏覽
🌹今年母親節,老公為我慶祝,選了文華酒店內的《文華廳》,一個月前訂定位,但沒有星期日正日,唯有早一日食啦!自己好想去,見到網絡、雜誌介紹的內容,心動!🌹文華酒店是有名的五星級酒店,多年前食過下午茶餐,感覺一般。今次到訪中菜廳,預約了11:30,餐廳在25樓,服務員帶我們入座,眼前所有都是靚靚的,裝修華麗高雅,餐具、檯、椅,件件都很合襯,配以玻璃窗外景色,開揚舒適,令心曠神怡,進餐的好地方。🌹《文華廳》服務員有禮,有給斟茶服務,我們當天沒有叫套餐,選擇了單點點心,每一款點心令我們讚嘆,除了味道好吃,造型擺盤都很吸睛,不愧是五星酒店,兩個人食了七款點心已覺飽肚。蘿蔔鹹水角⭐️⭐️⭐️⭐️⭐️造型口感皆好灌湯小籠包⭐️⭐️⭐️⭐️⭐️皮薄湯濃XO醬煎腸粉⭐️⭐️⭐️⭐️⭐️香口惹味文華三寶⭐️⭐️⭐️⭐️⭐️鮑魚酥,和牛酥,蝦餃完組合陳皮紅豆沙⭐️⭐️⭐️⭐️沒有紅豆粒,口感差少少火腿燒餅⭐️⭐️⭐️⭐️⭐️皮酥脆,內餡香口紅菜頭水晶餃⭐️⭐️⭐️⭐️⭐️紅菜頭餃夠健康,特色之作美點假輝⭐️⭐️⭐️(酒店贈)上檯時馬豆糕賣相不好,有點破裂個人評分食物味道⭐️⭐️⭐️⭐️⭐️服務⭐️⭐️⭐️⭐️⭐️環境⭐️⭐️⭐️⭐️⭐️衛生⭐️⭐️⭐️⭐️⭐️回頭率⭐️⭐️⭐️⭐️抵食⭐️⭐️⭐️⭐️ 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
文華廳也是⭐️星店,又一次摘星之旅💫。位處25樓,四周開揚,裝置典雅大方!檯與檯之間極有距離感,正!點心款式較少,想吃的排骨陳村粉,竟只屬套餐,不能單點!最終只點兩款點心:懷舊灌湯餃及帶子紅菜頭餃。這模樣的懷舊灌湯餃,已很罕見🤩!如今大部份酒樓都是省功夫,餃在湯中,便是所謂的灌湯餃。其實,顧名思義,明顯是把湯灌入餃中,才是正宗的灌湯餃。上檯時,很飽滿的,漲卜卜,很引人。湯清味鮮,正!帶子紅菜頭餃呢,MENU是寫三件,但也可點兩件的,照計!帶子跟紅菜頭沒有太搶的味道,很搭也很美!另再點了:桂花蟹肉炒米粉:忘了講明’走芽菜’,結果開蓋時,露出一臉驚訝,服務員問需否換過,當然不用,不想浪費食物及師傳的心機呢!原來不是芽菜,朋友說是’銀芽’;吃著,真的不是一般的芽菜,沒有草青腥味,跟蛋粒跟米粉極為配合,很清爽!蟹肉一梳梳,絕不欺場!薑糖酒炒芥蘭:一上檯,清香!最簡單的菜,最考師傅手藝!好正!雲裳無花果甘露:嘩!上檯,超有氣勢,必打卡!味道不似無花果,反有點像草莓呢!香芒布甸:芒很香,但布甸有點硬。。。美中不足!不得不提,自家製的XO醬,足料微辣,很合口胃.茶點了鐵觀音,不錯喝。。。茶壺不是放在我們的桌上,即是一定要由服務員幫忙斟茶,他們的確眼明手快,絕不待慢客人,好!另一讚賞是,茶杯有杯蓋,既可保溫,又不用常加茶!酒店食肆,一定不相宜!但,任何情況,最重要是物有所值。。。文華廳的確值!🤤🤤 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 2021-07-27
690 瀏覽
📯由於買一送一的package(住一晚送一晚),所以光顧文華廳有85折,我們怎會錯過呢😁👇🏼三元及第$148 (每位)1. 筍尖鮮蝦餃,不過不失,餡料不多2. 黑椒和牛酥,皮薄酥鬆,不厚不膩的酥皮,無懈可擊👍🏼,香濃的黑椒和牛餡,味道不錯3. 原隻鮑魚雞粒盞,鮑魚味香,鮑身軟腍,入味好吃,滋味無窮,撻皮盛載着惹味的雞粒,推介😋👇🏼蟹肉菠菜餃$108 (三件),不錯的配搭,蟹肉鮮甜,菠菜清香,健康之選👇🏼香芒布甸$108 (每位),布甸美味,質感調校得剛好,啖啖香甜芒果肉,吃到底,都有粒粒芒果肉,推介😋👇🏼雲裳無花果甘露$138 (每位),騰雲駕霧之氣勢,意境一流,但味道一般😅 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)