永

Went to dinner with a high expectation, no disappointment at all.....in fact exceed some of the best Chinese restaurants in food quality and service.The staff were attentive, very knowledgeable about the ingredients and cooking method which seems to be lacking in Chinese Cuisine in general.The high light was the steamed Macau Sole ( 金邊方利) 🤩🤩🤩In house fermented century eggs and raw oysters with a touch of Sichuan pepper sauceSteamed Macau Sole.....almost 2 cattyThe braised fish maw was massive....Steamed Flower Crab with fried cheung fun …查看更多

除了煙熏茄子有記憶點，確實驚豔以外，其他菜沒有任何記憶，甚至湯味很淡，非常家常，阿拉斯加蟹配煎陳村粉，煎粉很鹹有油煙味，甜品非常甜，松子甜品有點膩，沒有品嚐到balance的地方，性價比不高，…查看更多

Since my last visit two years ago I have been looking for the next occasion to return and savour again their wonderful and creative cuisine, but it is getting so difficult to book that I almost gave up. A few weeks ago, seeing an available spot online, I immediately grasped the opportunity. And so, at the beginning of 2025, I come to The Wellington in Central, with a lot of anticipation on what Chef Cheng and his team has prepared.Seated at the same table last time, there is no change in the décor, with the space offering a cozy, neat and comfortable ambience. I have pre-ordered the Premium Tasting Menu ($2,980 each) but also adds two other optional items, as well as going for the Premium 6-glass wine pairing ($2,780).As the Winter Solstice was only two weeks prior, Chef Cheng has prepared a Housemade Snow Fungus and Fig Tea as welcome drink to sooth the throat against the dry and cold weather. With a tiny bit of sweetness, the tea is delicate and smooth. 雪耳無花果茶The first wine served to pair with the four appetizers is Krug Grande Cuvee 172eme Edition. The base vintage of this champagne is 2019, with a beautiful golden colour and consistent fine bubbles, showing a crisp floral, citrus and hints of gingerbread on the nose, and nice hazelnut, brioche and honey on the palate.The first of the four starters is 蟶子配雲南皺皮椒及海茸   featuring Razor Clams, thinly sliced which looks a bit like garlic pieces. On top of the crunchy razor clams are the shredded Yunnan Chili which provides a bit of spicy kick, as well as Bull Kelp, a type of seaweed with a nice bite and adds umami to the dish. The second one is 香辣日本蠔伴自製黃金皮蛋, a rather unique combination. Featuring the signature Golden Crystal Egg, the housemade century egg, the chef has added Chili Japanese Oyster, with the creamy oyster marinated in housemade chili oil to give a kick and also balance the briny flavours of oyster. A stimulating starter to excite the palate. The third one 煙燻酸汁茄子 is a piece of art. The Smoked Eggplant is prepared using applewood to give a nice fragrance, cut into strips and then intertwined together beautifully like a braid. With a Housemade Sour Sauce on top to season, the acidity is appetizing, and the eggplant is soft and pleasant in taste. The fourth one is Drunken Kuruma Prawn 醉花竹蝦, with the very large tiger prawn marinated in 20-year Chinese Huatiao wine, allowing the rich and fragrant aromas to seep into the body of the prawn, but not getting too bitter to affect its sweet taste. A good example of how the chef has mastered the timing and strength of the marinade. To enjoy more the delicious housemade chili oil, the restaurant has thoughtfully arranged a small bunch of Cold Noodles for us. The texture is very al dente, with the slight kick of the spiciness enough to excite but not overpowering the palate, and the portion is not too filling as well.The second wine is Domaine Jean Chartron Puligny-Montrachet Premier Cru Clos de la Pucelle 2017. A monopole just adjacent to the two grand cru Batard-Montrachet and Bienvenues-Batard-Montrachet, this wine has a complex aroma, with a bit more honeysuckle on top of the elegance. The fuller body also matches well with the stinky tofu.One of the additional dishes I pre-ordered is Stinky Tofu Tiger Prawn Toast 臭豆腐虎蝦多士 ($180). Stinky tofu, a local traditional snack, is rarely seen nowadays. Here the bouncy prawn patty is stuffed into the tofu before deep-frying, and provided on the side are the chili bean sauce, with the taste adjusted by Chef Cheng, and Chinese sweet sauce, the two perfect companion to go with stinky tofu. The crunchy surface and delicious taste are truly memorable. A must-order in my opinion. Next comes the Hot and Sour Soup 檬香山瑞裙邊酸辣湯. The traditional Shanghai style soup has some fresh crab meat to give a delicate sweetness, with the crunchy Soft-Shell Turtle skirts to add to the texture. The staff then takes the locally grown perfume lemon and shaves some Lemon Zest on top to add a refreshing aroma. The soup is very flavourful, of the appropriate thickness, and having the right balance of spiciness and acidity. Perfect in all scores. The third wine is Egon-Muller Scharzhofberger Spatlese 2021 from Mosel in Germany. The slightly sweet Riesling has intense flavours to match well with the stronger taste of the threadfin, while still having good acidity to make the wine refreshing. The sommelier also prepares the wine slightly warmer in order not to highlight any fishy notes.Coming to the main courses, the first one 陳皮豆豉蒸馬友   highlights the seasonal local Threadfin Ma Yau, with the chef picking only the largest ones, weighing over 12 catties. After steaming the fish fillet, some shredded spring onion, leek, and coriander are put on top. The sauce on the bottom is made using Mandarin Peel aged over 20 years, mixed with Fermented Black Bean, bringing a wonderful fragrance and savoury flavours to add to the delicious fish. The fourth wine is Anne & Jean-Francois Ganevat Chateau Chalon 2016 from Jura in France. This vin jaune wine is made from Savagnin, with the unique oxidative ageing aromas reminded me a bit of the Chinese Huatiao, but with better acidity. A great companion to pair with crab dishes.Next comes Fragrant Chili Alaskan King Crab 香辣阿拉斯加皇帝蟹配煎腸粉. The meaty king crab leg is steamed with garlic to serve, and then some crab meat is used to prepare a slightly spicy sauce, assembled together with pan-fried Crispy Cheung Fun, with the rice noodle taking the flavours of the sauce and in my opinion tastes even better than the crab meat. The fifth wine is Domaine des Perdrix Echezeaux Grand Cru 2019. A beautiful ruby red colour, the wine has nice red fruit aromas of strawberry and cherries, with some spiciness reminding me of mint and liquorice, with a mellow tannin. A great pairing as I think it is tricky to match with sea cucumber spring roll. But this Pinot Noir has able to enrich the umami flavours successfully.Before the next course the staff brings the Australia Sea Cucumber to show us the original shape before its lengthy 7-day soaking process. Then comes the large beautiful golden-brown Spring Roll 蔥燒婆參春卷, where the staff helps to cut in half for us. Inside the crispy spring roll is the braised whole sea cucumber, glueing, thick and seasoned well. Underneath is some grilled Spring Onion together with a delicious sauce. The sixth and last wine is Paul Jaboulet Aine Hermitage La Chapelle 1999. This wine is ex-domaine and only released for two years, with good freshness despite its old age, showing nice black fruit, leather and pepper, which goes well with the pigeon.Then it is another signature of the restaurant 煙燻蔗汁乳鴿. Upon opening the lid the smoke seeps out, showing the Baby Pigeon which has been marinated for three days, with the chef brushing some Sugarcane juice on the skin to give a bit of sweetness and colour, before smoking it over sugarcane with nice fragrance. The pigeon is juicy and tender, rich in flavours and finger-licking good in taste. The other optional dish I have added is Stuffed Fresh Oyster 薑蔥炒金蠔釀鮮蠔煲 ($200). Served in a sizzling hot Pot, a Semi-Dried Oyster is stuffed inside the fresh oyster, to allow the richer taste of the semi-dried oyster to integrate with the softer fresh oyster. Together with plenty of Spring Onion and Ginger, it is great in smell and taste. Another must-try. Even the vegetable has a thoughtful twist. The Stir-Fry Baby Mustard Green 鹹白肉炒芥菜苗 has been added with some housemade Salted Pork, which has marinated for one month. We are suggested to eat the salted pork first, to coat the delicious savoury taste in the mouth, before eating mustard green, giving a nice fragrance and flavours to season the vegetable, which is young and tender, without any tough fibre on the bite. The last one before dessert is Sliced Dried Abalone Chicken Soup Noodle 乾鮑絲濃雞湯麵. The chicken soup is very rich, with the noodle al dente in texture. With the shredded spring onion whites and the dried abalone to add to fragrance and a savoury taste, it brings the whole noodle to another level of satisfaction. Very delicious and helps to fill the stomach.Before dessert the staff brings a cart to us, introducing the different fruit on the day, reminding me how we have similar service for cheese in a French restaurant. The three fruit we have on the day includes Thailand Ruby Pomelo, which are very sweet and juicy; Guangxi Mandarin, which can be eaten with the crunchy skin; and the Japanese Pear which is very sweet. The fruit can also be encored if desired.For dessert, it is a premium Bird’s Nest Bean Curd Sweet Soup 燕窩銀杏腐竹露. Appropriate in sweetness, there is a generous amount of bird’s nest, with also almond tofu in the soup, as well as Gingko Nut, giving a bit more contrast in texture and health benefits to the dessert. The Mignardises 餐後茶點 include Black Sesame Glutinous Rice Cake and Salted Egg Custard Donut. Both of the snacks are very delicious, not too sweet. The donut has a soft dough with the salted egg custard filling very creative and tasty. The rice cake is equally delicious with the sesame fragrant and rich. A very contented finale to a fantastic meal. Service is very good, with the staff friendly and attentive, eager to explain each of the course and wine pairing in details, as well as the background of the restaurant and the story of Chef Cheng. The bill on the night is $10,741 and even though it is not cheap, I would say every penny is worthy, with the quality of the food and wine impeccable. No wonder it is one of the most difficult restaurants to book nowadays.…查看更多

呢排想搵間中菜，掃掃吓見到呢間嘢，先醒起啱啱開業嘅時候幫襯過，而家補返當時嘅食評。味道一般。👎🏿👎🏿👎🏿網上吹噓得太誇張。侍應態度麻麻。👎🏿👎🏿👎🏿👎🏿👎🏿唔知係咪人手唔夠，叫佢拎個餐牌拎咗20-30分鐘，再催多佢一次，佢就態度好差咁話:嚟緊㗎啦嚟緊㗎啦等我做埋啲嘢先。🥴🥴嗰條友似係經理或者Senior。其實永做吾起，唔係冇原因。👈🏻👈🏻👈🏻所以而家想搵返中餐廳都唔會食呢排想搵間中餐廳，都吾會食返永。最後講吓價錢，我哋五個人，坐房，低消係$18,000。 其實如果嘢食好食，態度又好，價錢都係其次。但係又貴，又態度差，味道也一般。唔知而家點，不過身邊人已經好少再提起呢間餐廳。…查看更多

有幸跟住飲食界前輩級人物來永, 試過Vea, 再黎呢間餐廳會有期望的。我帶上我的茅臺黎，絕絕子。整體穩陣，雪膠其實都好好味，但太多照片upload唔到咁多。 如果請客都可以再黎。…查看更多

Another epic dinner organised by Professional Food Critic with Chef Vicky yet again pulling all the stops. I would only highlight the more memorable items of the evening. This time around Chef Vicky was gracious enough to debut Wing’s first roast pig for us to try. We were told last time less than 2 months ago that he was still experimenting it and a work in progress not yet ready for us to consume. This time he told us this is probably his 45th attempt and joked that his staff have had enough of it already for staff meals. I would say that this is a nice attempt but it would have been better had the pig been served quicker when the skin was crispiest. Surprisingly the table’s favourite was the pork pepper buns that were served right before dessert when we were full to the brim. Chef Vicky explained that he usually likes to save the best for last as diners are usually too full by then so it has to be incredible. And they were indeed delectable. Straight out of the pan kind of hot. Eminent foodies commented that the pork was juicy fresh and the buns were peppery but not at all pungent. What a treat! …查看更多

Dinners at Wing organised by the Professional Food Critic never disappoint, with Chef Vicky pulling out all the stops to impress him and his guests. Dinner this time is no different. We were told by the servers that the menu specially curated for us this evening is the longest they have ever seen (6 appetisers and 7 mains), with Chef Vicky dishing out his latest creations. The appetiser baby squid with Sichuan green pepper is for us only and will not be featured in the future menu. Server said the baby squids were hand picked by Chef Vicky and his wife that morning from the market. Baby squids were plump and flavourful. Fresh Sichuan peppers on top were not processed, so they were only peppery and not at all pungent, adding an interesting flavour dimension to the dish. Friend loved it and started chewing it like a vine of grapes.Appetiser Botan shrimps (new dish) were meaty and briny. Chef Vicky elevated its freshness by immersing it in a fish sauce, paying tribute to their counterpart in Thai cuisine with a twist.Drunken mud crabs looked familiar but it is actually new, with a thinly sliced winter melon ingeniously tucked beneath the crab meat to help reduce the usual heaviness of the crab butter. Perfect for the summer weather. The double boiled partridge and morel soup was decadent and packed with spring flavours, with bird’s nest stuffed in the fungus and snap peas added.The showstoppers of the evening were the steamed coral grouper (帝王斑) and the fish maw steak with crispy pomelo pith in abalone sauce. Chef Vicky told us that the coral grouper is very rare and it is only caught once or twice a year. He jokingly told us that he struggled for a bit whether to keep it for self enjoyment or for us. The coral grouper was very fresh and steamed just right. The fish maw steak was done to perfection as usual. Very thick and gelatinous and went very well with the abalone sauce and the crispy pomelo pith. We were advised to savour the last bit of abalone sauce with a bit of rice and we did just that, with all the abalone essence cleared.The meal surprisingly ended with a Hop Sze styled pork chop rice. Friend noted how perfectly and consistently each egg was fried, another testament of the degree of perfection Chef Vicky expects from his team. I was so stuffed that I could only finish half my portion.To my greatest delight, and thanks to Friend J for asking right before the server gave us the bean curd sweet soup and mignardises, the kitchen dug out the last batch of house made 鳳仙 for us to enjoy!! 🥹 Overall, a scrumptious feast as usual! Always a delight to be back for the latest creations of the Chef of the Year!…查看更多

有老婆帶我威, 能夠吃到永也是我在香港中的Bucket List之一, Chef Vicky在上層VEA表達的是如何用本地食材去處理法國Fine Dining, 這裏比較純粹, 就是用他理解的去做中菜. 沒有西式的煮化, 但是有西式的嚴謹和細緻. 頭盤最令我驚奇的, 是將茄子蹺得做辮子一樣, 然後加上酸汁以煙燻做法, 重疊起來的茄子吃起來口感有層次, 並非只有軟蓉蓉的感覺. 另一道是蟶子配上海茸, 無論是切絲還是切片, 也見到絲毫不差的刀功, 作為開胃小菜當然也夠惹味.湯品是紅棗當歸燉羊肉, 羊肉來自法國, 羶香柔和, 加入當歸和紅棗燉成的高湯, 甘醇而暖入深. 主菜的馬友以陳皮豆豉醬一齊蒸, 馬友的油香和醬香結合, 鮮甜但不膩. 煙燻乳鴿配以蔗汁, 乳鴿的秋味和肉香, 配以甘蔗的直甜, 互有補足, 煙燻令肉質更為鮮嫩且在吃前帶有帶有香氣, 層層遞進. 阿拉斯加長腳蟹的肉質爽實, 配煎腸粉的香脆, 和秘製麻辣汁的惹味, 成為整晚味道最強的角色. 最後的花膠燉飯雖說有點似燉意大利飯, 外表看起來黏貼, 但內裏卻出奇地紮實, 和炆得很腍的花膠, 相映成趣.…查看更多

好友C先生生日，特別預訂了這一家新派中菜館，也是第四次來訪了，個人最喜歡蒜醋瀨尿蝦，裏面的蝦膏煮到半流心狀態，非常出色。另外香辣阿拉斯加皇帝蟹配煎腸粉和鮑汁羊肚菌花膠飯也是我的最愛。餐廳主廚Vicky 把西餐的煮法融入中菜裏，對食材也十分講究，會因應時令食材調整菜單，擺盤也十分精緻，每道菜都像一件藝術品，所以每次到來都非常有驚喜，thank you Vicky 師傅 🙏🏻…查看更多

𝗪𝗜𝗡𝗚 𝗥𝗘𝗦𝗧𝗔𝗨𝗥𝗔𝗡𝗧 永終於花時間打食評 一邊打一邊回味😋湯品花膠濃雞湯 鮮甜 睇湯既質地顏色已知落料足頭盤醉南非鮑魚 酒味香濃，入味彈牙 🫰🏻煙燻酸汁茄子 可見廚師心思 辮子擺盤特別 清爽開胃 主菜 煙燻蔗汁乳鴿 配有蔗汁甜味既脆皮 肉味香濃 推介！👍🏻苗蝦醬魷魚拌麵 個人覺得配搭唔錯 色香味俱全 會想再小吃一碗的滋味寧夏灘羊煲 本來唔太食羊既我都認為不太重騷味 入口即溶 而且非常入味！上湯薑汁鶴藪菜 擺盤非常整齊 摘剩最嫩最甜部分去烹煮 👍🏻家燒琵琶蝦 鹹白菜蒸鷹鯧 食材新鮮 簡單的煮法已食到食材本身原味甜點芒果鳳仙雪條 酸酸甜甜 可解膩店員表示係全人手製作 尋回兒時風味 店舖位於上環商廈高層 今次訂包廂附有露台可以望海景享受午餐 主廚亦有同我地介紹菜式同閒談一會😆雖然價錢相對較高 細至擺盤別緻用心大至用餐環境，服務都可以睇出有心思食材用料新鮮 有興趣既朋友可以試一試😋…查看更多

呢間餐廳真係可以話的相係完全極度難book。其實我已經book咗大半年都book唔到，皇天不負有心人，終於俾我book到間房試到呢間餐廳係咪即係傳說之中咁神。地方比我想像之中細，出邊極少枱，然後就三間大房。我哋嗰日就係book咗間房，而book間房嘅好處就係可以識到一啲特別小小嘅菜式，就係佢嘅煲仔飯。食物質素可以講話真係好好，頭盤四道菜以「象拔蚌配雲南皺皮椒及海茸」我認為係最出色，象拔蚌新鮮有咬口，以皺皮椒真係起咗個畫龍點睛嘅作用，令到成個象拔蚌非常惹味! 其他三條都唔錯，不過就係預期之中嘅好味。永食材都非常之新鮮，當中煲仔飯的而且確非常驚喜，「永煲仔飯」用上自製白臘肉赤米蝦乾煲仔飯，白臘肉入口即溶，煮得啱啱好嘅米粒配上蝦乾，成個煲仔飯好好食。最後就係甜品，我冇諗過甜品。都可以咁好食，水果就唔使多講，當然就係新鮮就最好食，但係真係冇諗過個冬甩可以好食到咁，外皮椒脆，內裏的流心蓮蓉，簡直正到暈，如果有得外賣，我一定買十個八個返屋企食🥰🥰🥰雖然呢一餐價錢很貴，好多人嘅評論都比較參差，但我個人覺得食材同埋味道真係都可以值得再次幫襯。至少佢比嘅菜式都係貨真價實。…查看更多

WING is located on 29/F of The Wellington, one floor below the famous VEA and is in fact also under the same Executive Chef and Owner Vicky Cheng. Despite his French cooking background, through VEA, he got so passionate on Chinese cuisine and decided to open this restaurant. Different from the fusion style of VEA, WING is a contemporary, but still, Chinese restaurant in essence. Entering through some nicely designed screen partitions, we have the banquette seats in the corner of the main dining area. The décor is neat and modern, with a large slab of marble having beautiful bluish patterns in the middle of the emerald velvet wall at the back, and windows looking out to the Central skyline at the side. Before the start of the meal, the server presented us the welcome drink. With the passing of ‘Major Cold’, the last of the 24 Chinese Solar Terms, the coldest time of the year has passed, and people begin to get ready for the new year and spring. The Eight Treasure Tea 八寶茶 is a special concoction to warm our body, with a bit of sourness to start our appetite. I have the Standard 6-Glass Wine Pairing ($980) to go with the Seasonal Tasting Menu ($1,780 each). The restaurant has prepared some Cashew Nuts as snacks, having complex flavours as the cashew has been seasoned with 24 different Asian herbs. Beginning with four small dishes as starters, the first is Geoduck with Yunnan Chili and Bull Kelp 象拔蚌配雲南皺皮椒及海茸. The fresh geoduck has a thick cut, sweet in taste with good umami from the sauce. The bull kelp is a type of seaweed with nice texture, and together with the slight spiciness from the finely shredded Yunnan chili create a wonderful feast of flavours. The second small dish is Drunken South African Abalone 醉南非鮑魚. The large abalone has been marinated in 20-year Chinese Huadiao Wine and Wu Jia Pi, with a touch of star anise. The aged and fragrant wine flavours are elegant, seeped well into the abalone, which has a good bite but not rubbery.The third small dish is Chili Oyster and Century Egg 香辣生蠔伴皮蛋. The Japanese raw oyster has been mixed with homemade chili oil, giving the soft, creamy oyster a kick of spiciness but not over-dominating its freshness. The homemade century egg has a translucent egg white and a slight gooey yolk. It has far less ammonia taste than those purchased in market and when mixed together with the chili oil are highly complementary. The fourth small dish is Smoked Eggplant with Homemade Sour Sauce 煙熏酸汁茄子. A testimony of the chef’s skills, the small pieces of eggplant are stacked together firmly, and even using chopsticks to pick it up the pieces did not fall apart. Brushed with some homemade sour sauce, the nice aromatic smokiness of the eggplants and the tempting acidity certainly appeals to our palate. The first wine which pairs with the four dishes is a Champagne from Domaine Francoise Martinot, Bistrotage B.14+1 Extra Brut. An organic Blanc de Noirs, the wine has a complex nose, with slight oxidation notes, ripe fruit and zesty palate which goes well even with the spicy chili oil and oyster. An extra starter I pre-order is Stinky Tofu Tiger Prawn Toast 臭豆腐虎蝦多士 ($180 addition per person). Freshly deep-fried, the stinky tofu has only a slight stinky smell, enough to remind us of the traditional HK street food but not repelling other diners who might not be used to it. With a beautiful golden brown colour, the tofu has a great texture, with a bit of dried shrimp roes and coriander paste on the top, sensational to enjoy with the homemade bean paste and sweet sauce. Affixed is the prawn toast, with the minced tiger prawn very bouncy in texture and umami in taste, the toast also crunchy and not oily. My favourite on the night and a must order in my opinion.The second wine which pairs with the stinky tofu is Vincent Dureuil-Janthial Rully 2019. The Chardonnay has a nice lemon zest, white peach, and honey notes, also good minerality of chalk. Its richer texture and good acidity balances well with the deep-fried dish, while the chalky characters a perfect fit with the stinky tofu.Next comes Chinese Almond Soup with Egg White and Japanese Yam 杏汁蛋白淮山湯. The Japanese yam has a nice soft texture, with a layer of silky-smooth egg white on the bottom. The server then pours in some hot almond soup, made from chicken stock and juice squeezed from abundance of sweet apricot kernel. The delicate taste is elegant, without any overpowering flavours but every element is well-integrated and in synch. Very delicious.For the main courses, Threadfin Ma Yau with Mandarin Peel and Fermented Black Bean 陳皮豆豉蒸馬友. The threadfin is Chef Cheng’s favourite fish, a seasonal delicacy with its bigger size, good and fatty, fetching a very high price in the market. Steamed together with fermented black beans and mandarin peel, the rich flavours of the fish are enriched by the fragrance of the mandarin peel together with the savoury taste of fermented black beans. With some chopped spring onion and shredded chili to add to both taste and colour, this is another of my favourites on the night. To pair with the fish is Keller Riesling Kabinett 2020 from Rheinhessen in Germany. Lightly sweet, the wine has good acidity to balance with the fatty fish while the sweetness is complementary with the savoury notes of the black beans. Next comes Alaskan King Crab Leg with Crab Roe, Garlic, and Crispy Cheung Fun 蒜蓉蟹粉蒸皇帝蟹腳配煎腸粉. It brings a big wow when presented with the large king crab carapace, before the server helps to split the dish for us. The meaty king crab leg is sweet in taste, and the chef has taken the meat of the body, mixing with crab roe from mud crab to prepare a sauce. Together with the crab vinegar, it is very delicious. The rice rolls have a crunchy crust, soaking up all the essences and flavours. Another great dish. Then a chef come to our table with a trolley, showing us another extra dish I pre-order, the Signature Crispy Chicken 招牌脆皮雞 ($1,200 for whole chicken). Knowing that we still got a number of dishes to come, I ask the chef to only cut half of the chicken to serve, taking the rest home. The chicken has been marinated and aged for five days, with complex flavours but not overpowering the original taste of the chicken. It is then deep-fried to give a wonderfully crispy skin. Good in taste and requiring lots of effort to prepare, but in my opinion a bit over-priced.To pair with the chicken, the Chateau Musar 1998 is served, a nice red wine from Lebanon, with its earthy notes matching very well with the flavours of the chicken, and the lighter tannin also goes better with chicken meat. Another great food and wine matching. Then it is Baby Pigeon in Sugarcane 煙熏蔗汁乳鴿. The baby pigeon has been dry-aged for three days to intensify the flavours and brushing with sugarcane juice on the skin to give a slight sweetness. Using the bagasse to smoke the pigeon, the aromas are very pleasant, with the pigeon juicy and flavourful. Frankly I would rate this even better than the crispy chicken earlier. It is so good that even though we are already very full, both of us can finish our portion of half the pigeon. For the vegetable, the chef prepares Daikon in Sour Soup Pot 酸湯蘿蔔煲. The chef uses Japanese daikon with some Taiwanese tomatoes and the homemade pickled mustard green to prepare a sour soup, with refreshing acidity to cleanse the palate, reducing the heavy sensation in the stomach to allow space for the rice. I also like the sweetness of the daikon. Another delicious dish. The final dish before dessert is Fish Maw and Morel Mushroom in Abalone Sauce Rice 鮑汁羊肚菌花膠飯. The thick fish maw has been beautifully braised, very soft and melting, completely coating the mouth with the richness. The abalone sauce gives great flavours to the rice, and together with the fragrance of the morel mushrooms, is filling and delicious. I ended up finishing also my mother’s portion as she was so full already.The wine paired with the rice is a special one, Xiao Pu 小圃 聚 MV.5. A small boutique winery in China Ningxia, the owner has a passion in making natural wines with minimal intervention. This wine is an interesting blend of Cabernet Sauvignon with Pinot Noir, with good fruit and not too astringent, good match with the fish maw and rice.For dessert, first is Mignardises 餐後茶點, including Black Sesame Rice Dumplings and Lotus Seed Paste Cream Donut. The rice dumplings have a nice chewy texture, with the black sesame aromatic and not super sweet. The donuts have the creamy lotus seed paste fillings which is sweeter but not excessive. The dough is nicely deep-fried but not oily. Both are delicious.Next it is Snow Gum and Osmanthus with Coconut Sorbet 桂花雪膠配椰子雪芭. The snow gum is commonly known as ‘bird’s nest for commoners’, a type of fungus that is grown in high altitude, with a nice bite. The sweet soup is enriched by the coconut sorbet, and the osmanthus gives a nice fragrance, making the dessert multi-dimensional in flavours.The dessert wine to pair is Chateau Coutet 2007. This Barsac sweet wine has a honey and floral aromas, with good balance of sweetness and acidity making the wine not cloying and quite refreshing, good to pair with the desserts which are not too sweet.Finishing with some Fresh Fruit, the server pulls a cart in front of us, introducing the three types of fruit on the day: Iwate Golden Apple, Wakayama Persimmon, and Australian Cherry Plum. All the fruit are very refresh and sweet, a nice ending for a fantastic meal. Service is very good, with the staff friendly and attentive. While the servers do explain each of the course, I believe they can perhaps go into more details so that the diners can understand more the ingredients and techniques the chef has put into the dishes. The bill is $6,904 and while it is not cheap, it is still worth paying a visit to experience how Vicky works his magic in Chinese cuisines, especially if you like his creations in VEA.…查看更多

希望大家唔好再中伏，每人食幾千蚊唔緊要，重點係要開心！朋友生日，叫酒再帶酒， 去到近十一點招待我們房間的侍應話現在開始不收我們開瓶費~補充：我話嘅！本來無諗住再開，後來想開支朋友帶來的GIN試試，佢哋話要收$1500 我哋全部人聽到話唔收，只叫佢拿幾隻杯過來，點知佢反口話只係waive之前個支，你收咁貴餐飯，反完口都咁掃興，到最後拿幾隻杯話要收$1500??? 無野嗎？ 生日個位離開時話以後唔會再來，在此提醒大家小心！…查看更多

再訪'永'，這次我們預訂了廂房，房間內的佈置舒適又華麗，同時有一個小陽台可以讓賓客可以走出去望着中環景色放鬆一下，當然少不了有一張鞦韆椅讓一眾女士們打卡，環境真的不錯。-以'不時不食'為題，一坐下便奉上一杯'山楂蘋果紅棗茶'，讓我們在這個秋意漸濃的日子醒胃滋潤一下。從菜式的食材和配搭充分感受到主廚的心思，擺盤也是十分精緻，讓我們過了很滿足的一晚。-* 頭盤 (侍應建議由淡至濃依次序進食)象拔蚌配雲南皺皮椒及海茸 - 象拔蚌完全唔腥，有咬口，以皺皮椒點綴又帶出另一層次，好味! 煙燻酸汁茄子 - 酸酸美味的一道菜，茄子聽落似普通，但廚師用了鬢辮的形式present，絕對賞心悅目。香辣生蠔伴皮蛋 - 流心皮蛋配辣生蠔是個有驚喜的配搭，把芫荽加在上面更神來之筆 ! 醉南非鮑魚 - 鮑魚炆得很入味，也很彈牙。整體來說，幾碟頭盤都讓人很開胃，甜酸辣都齊又不油膩，令人對主菜更期待了。-* 湯杏汁蛋白准山湯 - 席前上湯，湯鮮甜清香，杏味不太重，至少不太好杏味的我也能喝。至於准山則稔中帶爽，好喝 :)-* 主菜煎蒸脆鱗馬頭 - 魚鱗煎得非常脆，食到停唔到口! 鮑汁花膠扒 - 花膠是預期中的水準，侍應配上幾碗白飯讓我們撈鮑汁吃。蟹粉阿拉斯加皇帝蟹配煎腸粉 - 腸粉煙靭有軟糯感，表皮則煎得香脆，也吃到了蟹粉味，煎得很入味！ 是每次來到永必吃的東西! 招牌脆皮雞 - 用了新鮮三黃雞 再dry age, 皮下脂肪較少，表皮黃金香脆，內裏肉汁港港，雞肉也是十分嫩滑，不愧是招牌菜! 上湯薑汁鶴藪菜 - 上枱的時候，由於放得太整齊的關係，讓人有點密集恐懼，哈哈！全部都是最嫩最甜的部份，當然鮮甜，配上薑汁更是好吃。永煲仔飯 (二食)一食: 自製白臘肉赤米蝦乾煲仔飯 - 白臘肉入口即溶，煮得剛好的米粒配上蝦乾，整個煲仔飯很美味！二食: 飯焦泡飯 - 非常香脆，完全滿足了超愛吃飯焦的我們！* 甜品 桂花雪膠配椰子雪芭 - 吃了以上那麼多香口餸菜，來個清香的甜點滋補佳品就最好不過了。* 餐後茶點 生果盤: 20世紀梨，冬棗，提子甜點: 冬甩，芝麻糯米糍…查看更多

VEA同WING都係Chef Vicky嘅心血結晶，作為新開業一年左右嘅餐廳，咁快可以打入Asia 50好勁👏🏼本身對中菜fine dining 冇咩期望，但估唔到又幾令人喜出望外呀🤩因為每道菜都想評價所以食評會分兩part。下次會講佢地嘅招牌菜、甜品同服務，唔好錯過👀環境 ⭐️⭐️⭐️⭐️⭐️我地包左間細房，幾靜幾舒服🌃間房連露台，秋天出去吹吹風都唔錯🌬枱係長方形，上菜雖然難啲，但係同朋友距離會近啲👥，裝潢中西合璧🐉，廁所乾淨🚽應有盡有🧻。菜式 ⭐️⭐️⭐️⭐⭐上菜前有蜂蜜鳳梨汁🍍配合立秋，消暑解喝幾正🔥️頭盤係南非醉鮑、生蠔皮蛋、象拔蚌配皺皮椒同海茸、茄子。擺碟好靚，花雕味好濃🍶杞子清甜，鮑魚嫩但有咬口，滿意。茄子切到龍鱗咁幾別致🍆象拔蚌同海茸好爽口，皮蛋流心好食🥚但係個人感覺同蠔唔太襯呢🦪我地加左個瀨尿蝦同蒜醋白蟹同瀨尿蝦，其實估唔到竟然係刺身，幾衝激，蒜醋汁酸酸地好香，好吊到刺身甜味，好似果汁咁🍏呢個dish 應該記好耐🦀。跟住就到湯啦，杏汁蛋白淮山湯，好似好普通？湯水係即場壺倒，唔洗因為上菜而涼左，都唔洗即場分，蛋白入口即融，好似cream cheese 咁濃郁，抵讚👍🏼梅菜蒸時令魚，魚就好肥美的日本鯇魚🐟加埋鮮綠的日本蔥💚加梅菜，吸走油脂，清清地就得番魚香，ok 呀！香辣阿拉斯加皇帝蟹配煎腸粉，呢個因為有啲濃味，所以稍為遮左蟹肉鮮甜🦀阿拉斯加蟹係好大隻，通常好多膏，但係當日就唔見膏，煎腸粉細細條好似迷你油炸鬼咁，就幾盞鬼。如果講話成餐飯嘅亮點，就一定要提招牌脆皮雞啦😋雞係經過熟成，令到表皮水份吸走，但鎖緊肉汁，係我人生食過最嫩嘅雞，大家都覺得好似食拖羅咁肥美🤤🍣仲請到老闆Chef Vicky 同我地切雞真係型到爆😍🔪食完有個冬瓜湯飲，呢個相對就普通啲，但之後嘅鮑汁松茸花膠飯，真係啖啖花膠撈飯，勁香😍甜品桂花雪膠椰子雪芭好有驚喜 😚清甜爽口🥥完全可以中和到花膠飯嘅濃味。而最後嘅生果都係台灣Chef 搵朋友採購，金龍芒有椰子清香🥭好都特別🌴服務：⭐️⭐️⭐️💫一入黎就有人幫你將大袋放去cloak room🛅都有iPhone charger 借🤳🏼解說清楚，因為包房所以自然多左人手關注👋🏼不過有朋友講上菜會撞到身體，要注意下，同埋staff好似期望食客花好多時間鑽研欣賞菜式咁🔪我自己認為無論客人質素係點，作為員工都冇得暗沙射影咁評價或者俾人有小小唔舒服嘅感覺🥱總體而言，每道菜式好驚喜，環境都舒服，開左兩枝枝酒埋單每人$2300左右🍷性價比同服務都比VEA好，有機會encore…查看更多