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【摯友饗宴 · 四海珍鮮四人套餐】
2025-03-06
週末小聚、深夜暢談，總少不了一桌令人回味的好菜！「明廚」以「與友共享」為靈感，將節慶級的豪華海鮮盛宴化為日常相聚的暖心選擇。嚴選野生海鮮與本土優質食材，搭配獨創烹調手法——從火焰酒香焗蟹、手臂長爆膏瀨尿蝦，到煙燻仙境嫩雞、亞麻籽龍蝦多士，每一道皆以精緻造型登場，讓味蕾驚豔之餘，更為手機食先增添打卡話題！主廚更貼心設計雙主菜自選搭配，滿足不同口味需求。即日起預訂套餐即贈指定紅酒或白酒乙瓶與暖心糖水，讓美食與笑聲填滿每個相聚的夜晚。
「明廚」摯友饗宴四人套餐*
套餐優惠價：港幣3,764元／四位（原價港幣4,182元，另收加一服務費）
專屬禮遇：奉送精選紅酒或白酒乙瓶 + 手作糖水四客
前菜 麒麟豆腐 （單價:港幣128元）
採用本港老字號的（新佛香食品有限公司）的布包豆腐，金黃酥脆的炸腐皮，包裹著濃郁豆香的豆腐，看似簡單的材料，需要繁複的處理工序，才能將兩者完美融合，實在令人垂涎三尺！
前菜 手帕雲耳小黃瓜 （單價:港幣88元）
海蜇頭肉厚有質感，口感爽脆，搭配自家秘制調配的陳醋汁，甘醇鮮香、酸甜適中，十分清新開胃！
主菜 油鹽焗香港火焰奄仔蟹2隻 （單價:港幣1,176元）
A級奄仔蟹為最高級奄仔蟹，由菲律賓進⼝，每隻約10兩重，體型比香港奄仔蟹⼤倍。奄仔蟹其蟹膏特別鮮香，質感軟棉，油鹽焗後並以火焰引入秘製調酒，帶出香味⽽不搶蟹鮮，屬「明廚」皇牌菜式，深受食客喜愛，亦為「明廚」原創菜式。
主菜 琥珀醉瀨尿蝦1隻 （單價:港幣488元）
嚴選印尼野⽣斑⾺瀨尿蝦，長如⼿臂，隻隻爆膏⼗分滿⾜！將瀨尿蝦蒸到蝦⾁與蝦膏恰道好處，蝦膏如蛋黃軟綿，火候精準、⼝感獨特。
主菜 油浸野生筍殼魚1條 或 清蒸游水海東星斑1條（二選一）(單價:港幣488元)
選用泰國野生筍殼魚，每條重約斤半，較一般筍殼魚大，經煎炸後外皮爽脆，內裡肉質仍保留鮮嫩，配上秘製醬汁，巧妙配搭，教人垂涎，絕對是家庭聚餐的首選。
主菜 椒鹽無骨九肚魚 或 椒鹽脆皮鮮魷（二選一）(單價:港幣158元)
九肚魚去骨現炸，外皮金黃焦脆如薄翼，內裡雪白嫩滑似豆腐，椒鹽辛香勾勒鮮甜，一咬喀滋爆酥，下酒追劇秒清盤！
主菜 煙燻龍井少爺雞半隻 或 五指毛桃雞半隻 （二選一）(單價:港幣298元)
上菜時使用煙燻木進行煙燻，打開蓋後即時煙霧瀰漫，如仙境般浪漫，燻製的獨特香味滲進嫩滑的雞肉中，搭配酥炸龍井茶葉增加豐富口感和風味。
主菜 亞麻籽活南澳龍蝦多士 （單價:港幣988元）
選用優質活南澳龍蝦，肉厚鮮甜、爽口彈牙，原隻龍蝦拆肉後搭配酥脆多士，每口都能感受飽滿龍蝦肉，以亞麻籽代替傳統芝麻，粒粒口感更強，同時補充Omega3，保證贏得無數吃貨的青睞，龍蝦造型十分氣派，是宴客的不二之選！
主菜 時蔬任選做法 （單價:港幣158元）
可選擇：清炒、蒜蓉、雞油炒
訂座請致電：(852) 6313 8806
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這家餐廳真是名不虛傳！菜品超贊，像「龍蝦多士」，外皮酥脆，龍蝦肉鮮嫩，一口下去層次分明。還有「冰火魷魚」，冰涼和熱辣的碰撞，口感超豐富。朋友特別喜歡「太子煙熏雞」，煙熏味濃郁，雞肉鮮嫩多汁。我個人最喜歡的是「油鹽焗香港火焰奄仔蟹」更是驚豔，蟹肉緊實多膏，火焰表演也很吸睛。食材能吃出來挺新鮮的，環境一流，位置方便好找，服務也很細心周到。唯一的缺點可能是價格不算便宜吧，但還算物有所值，總體來說值得一個好評。
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打卡香港明厨铜锣湾店，体验超棒！店面整洁明亮，服务热情周到。招牌烧鹅皮脆肉嫩，油脂分布恰到好处；豉汁蒸凤爪软糯入味，入口即化。肠粉薄透爽滑，米香浓郁。价格在铜锣湾商圈很实惠，性价比高，无论是游客还是本地人，都很值得来品尝地道港式美味！
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We came for a late dinner. Seated by the window. Nice opened street view of the bustling 鵝頸橋, but fellow curious walker-by occasionally stared into what we were having 😅We ordered the 2 people set menu which was of great value - HKD 1788 for two with 4 seafood courses.First course: Mantis shrimp in yellow wine. This was our first time trying this recipe. Quite interesting. The roe was cooked to a nice texture. Yellow wine was well infused into the mantis shrimp. We still prefer 避風塘 more, but this less conventional cooking way is special and worth a try. Second course: 火焰奄仔蟹. The roe is creamy. The shell was burnt to really crispy and fairly easy to debone. Fairly nice.Third course: 薑蔥筒蠔 in claypot. This is our favorite dish of the evening. The oysters were meaty, fresh and juicy, cooked to the optimal temperature, with crispy edges and fresh meat. The seasoning was simple yet excellent. It’s a very big portion. We were both very happy with this dish. On a side note, this was not on the regular set menu, but substituting a shellfish dish which wasn’t available. Fourth course: baked lobster with fried rice. This was a disappointing dish. The lobster was dried and some pieces were even rubbery. It was similar to some mass market 酒樓 set menu type of quality. I would have expected more from a seafood restaurant.Overall, we found three out of four dishes were overly focused on being instagrammable. There is room to improve on cooking methods to maximize the flavor of the ingredients (and to get the temperature right at the very least). The claypot oysters, on the other hand, was simple but at its best. Anyhow, it’s good value, we aren’t asking for too much. On a separate note, the wine recommendation was average. We described what we asked for the bottle we wanted, and the server tried recommending every table with the same wine, a bit of a hard sell, anyhow, it’s a cheap bottle. Better not ask for the server’s recommendation and go with what you like.
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剛上桌嘅奄仔蟹裹住鹽焗嘅焦香，淋酒點火嘅瞬間，蟹香混住火焰噼啪聲直往鼻尖鑽！掀開殼先發現係「膏黃暴擊」——蟹膏滿到流心，入口先是鹹香帶甜嘅海鹽風味，跟住係蟹黃獨有嘅綿密甘鮮，連帶住蟹肉都被襯得格外緊實彈牙，嚼落似喺舌尖蹦躂！本以為蟹黃係王炸，點知蟹肉嫩中帶脆，配碗白米飯能直接掃光一盤✨ 餐廳裝修得似藝術畫廊，服務員添水換碟都超貼心。望住透明廚房裡現撈現做嘅螃蟹，就知食材幾新鮮～唯一缺點係價格小貴，但食完摸住圓滾滾嘅肚腩只想講：值！五星安利畀所有愛蟹星人，呢波鮮味暴擊我畀120分都嫌少～
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哇，椒鹽瀨尿蝦真的驚豔到我了！外皮酥脆，蝦肉鮮嫩多汁，椒鹽的香味濃郁，每一口都讓人回味無窮。第一次嘗試炸牛坑腩，口感特別，肥瘦相間，軟糯入味，是獨特的美味。其他小炒也很美味，食材新鮮，調味恰到好處，每一道都讓人讚不絕口。服務員態度超好，介紹菜品很專業，還主動幫忙剪蝦，讓人感覺很貼心。雖然價格有點小貴，但食材新鮮，品質看得見，總體來說非常值得推薦！下次還會再來，也推薦給在香港附近和喜歡海鮮和粵菜的朋友。
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