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開飯介紹
此分店融入西式裝潢，摩登時尚，設有VIP房，也提供西式美酒，讓你舒適地享用一系列粵菜及海鮮料理。
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營業時間
今日營業
11:30 - 23:00
星期一至日
11:30 - 23:00
以上資料只供參考, 請與餐廳確認詳情
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🌊【明廚夏季限定 • 齊享海鮮饗宴】🌿
2025-06-19
「味中求最」的夏之饗宴
明廚團隊遍尋全球時鮮，以匠心、創意融入多款夏季限定佳餚。
❶ 倒掛金鈎（慢煮鴿腿/鴿松脆餞）
慢煮紅燒乳鴿腿嚴選本地新鮮乳鴿腿，先以低溫慢煮鎖住肉汁，鴿肉柔嫩多汁。慢煮後再紅燒至外皮微焦香，肉質細膩化口。
鴿松脆餞另取乳鴿胸肉拆成鴿松，保留肉質纖維感，以獨家醃料輕醃提鮮。鴿松與脆米、松子、乾蔥等配料快速翻炒，鑊氣十足。自製金黃脆球盛載鴿松脆餞，外殼酥脆，內餡鹹香惹味。
將紅燒乳鴿腿倒掛於脆球頂端，模仿足球員「倒掛金鈎」的動感造型，視覺趣味十足。
❷ 日本青椒M7和牛
頂級澳洲M7和牛：嚴選油花均勻的澳洲M7和牛，肉質細膩如雪花，脂香豐腴。
猛火香煎七分熟：以高溫鐵板快速煎封表面，鎖住肉汁，外層微焦帶焦香，內裡保持七分熟的粉嫩口感，肉汁飽滿。
日本青椒仔配搭：選用日本直送青椒仔，甘香清甜無辛辣，輕煎後保留爽脆口感，完美中和和牛的濃郁油脂。
❸ 烏金蜜餞蠔
本地生曬金蠔煎出焦糖脆邊，蠔身柔嫩帶海風微鹹。台灣烏魚子切成勻薄片，鹹香點到即止，疊上冰鎮後的青蘋果片，果肉爽脆帶淡雅酸香。最後輕撒幾縷現撕檸檬葉絲，草本清香悄然浮動。入口時，焦糖脆殼輕裂，烏魚子的濃郁如海浪漫過舌尖，青蘋果的酸爽隨即托住滋味，檸檬葉的香氣隱隱繚繞，滋味層層遞進，鮮而不膩，鹹中回甘，樸實中自有悠長餘韻。
❹ 桃膠海底椰燉啤梨
精選桃膠與海底椰，以文火慢燉四小時以上，膠質漸釋，湯色清透微黏唇。桃膠潤燥養顏，海底椰清熱潤肺，搭配去芯啤梨細燉，果肉化入湯中，甜味天然無需添糖。燉透的啤梨形不散而質地綿軟，入口即化，獨有果香溫和縈繞。湯水潤喉生津，冷食膠質柔滑，熱飲暖心溫補，夏秋解燥、冬日暖身皆宜。
❺ 鵝肝最中餅
「鵝肝最中餅」—— 東西滋味的踏實相襯日式最中餅的糯米脆殼烘得薄而酥，夾入慢煮鵝肝醬，綿密甘香中特意添一勺手切菜脯碎。陳年菜脯鹹爽脆口，既解鵝肝的油潤，又添咀嚼層次。入口先是脆殼輕裂，鵝肝的濃郁緩緩漫開，菜脯的微鹹脆勁隨即托住滋味，最後留一絲回甘。不過分張揚的搭配——東方醃菜襯西洋肝醬，配茶解膩，佐酒提香，吃的是食材本味的默契。
❻ 川式西𧐢
當造西瓜切塊冰鎮，保留果肉脆甜多汁，墊上肥嫩生蠔，淋上自調麻辣醬汁。醬汁以青花椒提麻、二荊條辣椒增香，辣度溫和不過嗆。燜煮後生蠔吸足麻辣鮮香，口感綿滑帶微彈；西瓜
在高溫下釋出清甜汁液，平衡辣味之餘更添爽口。一勺入口，先嚐到麻辣辛香，隨後蠔鮮與瓜甜漸次浮現，適合配冰涼啤酒，盛夏開胃之選。
❼ 白露繡球
選用肉厚脆嫩的繡球菌，以紅麴浸染出自然霞色，慢蒸鎖住菌鮮。菌體如層疊雪球，底襯金不換油——青綠香草油沁入菌褶，紅麴的溫潤與金不換的辛香悄然交融。紅麴不只添色，更取其降膽固醇、抗氧之效；繡球菌滋補養氣，咀嚼時脆中帶糯，菌香清雅。金不換油的草本氣息點到即止，不搶戲卻提神。
✨ 夏季限定海鮮四人套餐 ✨
>> 經典招牌 × 當季新味 << 一次盡享
✅ **必點招牌**
> 油鹽焗香港火焰奄仔蟹（每日空运爆膏蟹皇）
> 琥珀醉瀨尿蝦（印尼巨臂斑馬蝦鮮醉入味）
> 三重芝士焗南澳龍蝦飯（奶香濃郁鮮味撲鼻）
✅ **夏日新章**
> 倒掛金鈎（慢煮鴿腿/鴿松脆餞）
> 日本青椒M7和牛
「更多套餐詳情見主頁Coupon 歡迎諮詢訂位」
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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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