影片
港鐵中環站 D2 出口, 步行約2分鐘
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電話號碼
23618933
營業時間
今日營業
12:00 - 14:30
18:00 - 22:00
星期一至日
12:00 - 14:30
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
🥰 話說早前去 “香港大學同學會” 食飯, 発現味道唔同咗, 原來大廚已經離開, 並自立門戶 “昌哥”. 昌哥曾任 “陸羽茶室” 主廚, 略具名氣, 今晚相約老友 “長介”, “村井”, “一清” 江湖飯局, 決戰 “昌哥”.🥢 餐廳走老飯店格局, 其實就係 “香港大學同學會” 咁嘅樣, 圓枱白枱布, 用餐當晚全院滿座, 我哋提早以訊息預訂菜式.雞子戈渣鳳尾蝦多士菜膽杏汁白肺湯燒雲腿鴿片古法鹽焗雞鴛鴦腸煎釀鯪魚蛋白杏仁露😱 雞子戈渣, $180. 服務員推介嘅, 口感煙靭, 本身冇乜味, 要加糖. 🦐 鳳尾蝦多士, $128. 今時今日競爭激烈, 呢個蝦多士做到基本要求, 但冇驚喜.🤗 菜膽杏汁白肺湯, $180. 材料十足, 夠唒熱喎, 杏汁味道非常平衡, 我鍾意!🕊️ 燒雲腿鴿片, $350. 其他地方食唔到嘅菜式, 鴿肉偏甜, 用嚟平衡雲腿嘅鹹味.🐥 古法鹽焗雞, $480. 皮脆肉嫩, 超水準了.🐟 鴛鴦腸煎釀鯪魚, $180. 手功菜式, 我第一次食. 部份鯪魚皮硬咗少少, 但整體出色, 人多值得一試.🍯 蛋白杏仁露, $38. “村井” 話太 “渴”, 我又覺得冇問題喎. 🤗 總結: 咪就係 “香港大學同學會” 嘅味道囉, 菜式味道依舊經典, 期待下次飯聚.
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Heard a lot of chatter about the chef moving down from HKU fraternity. Finally got to try.Dinner in the smaller private room, supposedly seating 14 but we had 11 and it was just right. Here’s what we had. 皮蛋子姜 to go with the champagne whilst waiting for stragglers. 鳳尾蝦多士- toast remained airy, shrimp sweet and bouncy.腿茸鷓鴣羹- old-school banquet soup, thickened to a velvet-like consistency and rich with the earthy flavor of quail and the umami depth of finely minced Yunnan ham.燒雲腿鴿片- bold, savory duo of crisp-skinned pigeon and deeply flavoured, smoky ham.珊瑚桂花炒素翅- fluffy and delicate, with a silken richness that was both light and indulgent.煎釀鯪魚- crispy and savory, with a satisfying contrast of textures and herbal aromatics.百花炸釀蟹鉗- the star of the night- gigantic crab claws enveloped in a bouncy shrimp mousse, covered by a golden crust.玫瑰豉油雞- silky, tender meat with a fragrant, slightly floral aroma.上湯蒜子莧菜 light, nourishing, and comforting dish that complemented the heavier courses.菠蘿咕嚕肉- tender pork cubes encased in a thin, golden crust, tossed in a sweet, tangy sauce that was not too cloying; expertly balanced.黃薑薑蔥撈麵- fragrant and lingering with depth.美極煎班頭腩- pan-fried until crispy-edged and golden. The Maggi sauce added a robust, slightly sweet/smoky depth to the tender flesh, coating the gelatinous texture with umami intensity.中式洋蔥牛柳條- crispy-edged strips of tender beef, tossed with fried onion petals, in a sweet tangy sauce with a perfect balance of Ketchup, Worcestershire sauce and sugar.陳皮蒸肉餅- unfortunately couldn’t taste any Tangerine Peel at all. 蝦子柚皮- painstakingly prepared until tender, with hint of sweetness.蝦醬啫啫唐生菜鮮魷煲- served sizzling with maximum wok hei and aroma in a claypot, this dish was bold and pungent, with crisp lettuce, tender squid, and an assertive hit of shrimp paste.生磨合桃露杞子桂花桃膠壽桃- unexpected climax to end the meal. The best I have had in ages. Must try. In summary: deeply nuanced and expressive take on traditional Cantonese cuisine, where banquet classics, homestyle comforts, and seasonal specialties converge in a menu with a strong focus on flavor, culinary nostalgia and old-school craftsmanship. Dishes were initially served a bit rushed (as we had to leave by 10pm), but after explaining to the thoughtful staff that we had all this wine to finish, pacing became impeccable.
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今個聚餐選了中環這間粵菜，地方好乾淨（可能剛開張）••食物方面：炸乳鴿好香口👍🏻👍🏻👍🏻👍🏻生炒糯米饭🍚炒得好好味杏汁豬肺湯🐷好香杏汁味芋頭鴨🦆芋頭好粉好香yumyum蝦多士🦐（有点失色，因為乾咗D)服務：原本想说不錯，但可惜食到1点半时，侍應逐個埋嚟問食物需要包起嗎？問了至少5-6次，其中一個女侍應還要態度帶點差😤香港嘅服务真的令人失望😮💨
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今日在中環食了這家上樓的傳統粵菜菜館，味味都出色非常，可謂隱世廚世的美味。古法鹽焗雞︰隻雞焗得香而D雞肉又可以保持到鮮嫩，食到鹽焗嘅香味，碟雞仲連埋雞潤雞腎，食落特別和味。合時羊腩煲︰羊腩燜得夠晒淋又夠晒入味，羊腩嘅肉質非常香軟，枝竹冬筍和冬菇都吸收了羊腩的精華，叉燒粒炒飯︰個全名好似係叫做XX叉燒炒飯，個炒飯炒得好好食，D飯炒到一粒粒咁夠晒乾身，雖然係炒野但係就一D都唔油，連D蔥花都炒到好香。涼瓜炒蛋︰個炒蛋盡顯師傅嘅功夫，涼瓜熟晒得黎個蛋仲可以炒到咁嫩滑。菠蘿咕嚕肉︰個咕嚕肉嘅汁真係可遇不可求，真係用山渣去做，嗰種酸味唔係一般酸汁或者醋可以取代。桂花炒魚肚︰呢個餸又係做得好好，香、軟、滑都做得到，雖然有芽菜但係仲可以炒到咁乾身真心佩服。
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非常出色的老派經典粵菜真係唔係咁多地方可以食到咁正宗嘅味道。菜膽杏汁白肺湯，個杏汁唔係用杏仁粉開，唔會有好假嘅杏仁味，豬肺同埋菜膽煲到好似融入咗個杏汁湯底入面，非常和味。煎釀鯪魚絕對係花功夫嘅懷舊菜式，開咗條鯪魚攞曬啲肉出嚟攪碎然後讓返入去個魚身度，少啲功架都搞唔掂，點埋佢嗰個秘製醬汁味道更加出色。臘味煲仔飯真係唔能夠睇少，啲臘腸同埋潤腸非常靚，潤腸有微微嘅酒香真係好正，啲臘肉更加出色，肥瘦分明，食到脂肪部分嘅油香又食到瘦肉部分嘅鹹香。最後個綠豆沙用嘅臭草令到成碗糖水嘅味道大大提升，昌哥嘅功架果然名不虛傳。
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