56
10
5
港鐵灣仔站 A5 出口 繼續閱讀
電話號碼
28028888
25846972
開飯介紹
萬麗海景旅店開設的這間滿福樓,裝飾新穎,滿福樓尤其具有海港景緻,不過滿福樓特出者是它經常供應懷舊式香港濃味食品。一般高級餐廳遵奉時下衛生原則,講究清淡,大都減少未必有益的醒胃菜餚,滿福樓似乎有時注重口味,未去趨勢。 繼續閱讀
附加資料
切餅費每位$15
營業時間
今日營業
12:00-15:00
18:00-23:00
星期一至日
12:00-15:00
18:00-23:00
付款方式
Visa Master AE 現金 銀聯 JCB
座位數目
246
其他資料
Wi-Fi
酒精飲品
自帶酒水
切餅費 詳細介紹
泊車
電話訂座 詳細介紹
外賣服務
加一服務費
招牌菜
生炒臘味糯米飯 紅燒鮮魚嘴 原條遼參扣鵝掌 家鄉焗魚腸 蜜汁燒叉燒 蜜汁燒雞肝
食評 (84)
食得是福 焦點食評
等級4 2017-08-05
3056 瀏覽
因為參觀大型水墨畫展在會展,同學早一天預約在會展附近的萬麗海景酒店3樓滿福樓先茶聚後觀畫展,也幸好預約,否則即時到達是座無虛席!看著維港嘆茶是一件樂事。典雅餐具令用餐興緻提升不少!先來懷舊小吃~~蝦多士同學推介滿福樓叉燒和豆腐,我們選擇叉燒、乳豬和豉油雞三拼,叉燒、乳豬較優勝;同學告訴侍應我們六人享用,所以全部佳餚都剛好六件,也因此原本$300三拼燒味,份量因加大小小價錢是$320。上素腸粉比較一般。陳皮排骨傳來陣陣陳皮果香味,舖在排骨有少許話梅碎,話梅碎的甜酸能帶起食慾,排骨肉質炆得鬆化入味,陳皮排骨是唯一不是六件,是九件陳皮排骨。台山焗釀豆腐是每位上,每位$48,侍應很細心提醒每位客人小碗很燙,豆腐釀上免治豬肉,被濃郁惹味汁液覆蓋再焗,汁液中有弄碎味道較淡的鹹蛋白和鹹蛋黃,視覺上却予我蟹黃和蟹肉的錯覺...........大家都很喜歡這款魚湯手打魚腐浸時蔬,我更是第一次吃如此好吃的魚腐,魚肉和蛋白打起的白白滑滑超大魚腐好味道,也令我眼前一亮!昨晚剛看過鼎爺示範荷葉飯,侍應也咁啱推介荷葉飯,我們一試無妨,味道質素也不賴!我們要中國名茶鐵觀音,已經不俗,如果有更高要求可選極品鐵觀音,沒有上鏡的小碟XO醬十分美味。 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 2017-01-17
7047 瀏覽
週日打完麻雀,牌友六人就去咗一間大家不時都會幫襯o既「滿福樓」度開餐。由於之前已為餐廳寫過食評,深覺食物水準一向有保證,故今次再臨原本都只係諗住簡單影兩張相打吓咭就算,點知食飯中途發生咗段小插曲,令細佬不得不在此作出新評。屬酒店餐廳o既「滿福樓」舊年曾經裝修過,間隔冇乜大轉變,樓底一如以往般高,環境最明顯係新淨光鮮咗。最值得表揚o既就係負責我地張枱嗰位Ken哥,其態度極之誠懇,而且很是體貼!事因年過七旬但外型仍英偉非常o既蕃薯Uncle食食吓飯哽到雞骨,單睇表情足以知道佢好唔舒服,小肥就急忙搵大肥爸爸求救,可能情急下講電話o既聲線比較大,又提到可能要去急症室,Ken哥聽聞即趕上前問及有否能幫得上o既地方,我地有任何需要佢都盡力幫忙,當真落力又有心!有陣時真係唔好唔信邪,蕃薯Uncle當日一個輸三個,破咗財擋咗災,結果大肥一條秘方就成功搞掂咗哽骨事件,大家都鬆一口氣。當晚叫餸由XO仔發辦,五樣餸中叉燒同手打魚腐均為招牌菜。蜜汁烤叉燒($250/例):半肥瘦o既靚叉燒皮脆肉鬆軟,蜜汁調味甜美可口,長輩門都話。花雕牛肋條煲($290):經理哥哥推介o既牛肋條煲熱辣香濃,牛肋條肉質厚而半帶軟腍,一啲都唔嚡唔乾,雖則話係用花雕吊味,但其淡薄o既香氣又唔會話好搶,大家都覺得好有驚喜。沙薑香妃手撕雞($240/半隻;$480/一隻):個人覺得個微辣o既手撕雞都幾嫩滑惹味,除咗雞肶同雞翼位之外全部都去哂骨,最啱好似XO仔咁怕骨o既朋友食,不過如果個「沙薑」可以改為「麻油」,效果可能會更為清新。蒜茸炒豆苗($260):翠綠色o既豆苗嫩中帶脆,香甜美味。魚湯手打魚腐浸時蔬($198):如相所示,手打魚腐粒粒都脹卜卜,睇頭十足!Ken哥喺出邊幫我地分成六碗後,魚腐都未見縮水,勁呀!魚湯濃而不俗,雜菜清脆爽甜,手打魚腐鬆軟爽脆,鮮味無窮,實屬必吃之選!香蜜蛋散($48):蛋散鬆化香脆,甜而不溜,正當大家都不斷話飽時,卻又一分鐘內清碟,咁即係唔錯啦!「滿福樓」環境高雅衛生,菜式精美高質,當中手打魚腐可算為代表作,最重要係服務生不單客套有禮,其關懷細心之情更能令食客可以安心進食,實屬難得。 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 2016-11-13
7466 瀏覽
滿福樓這個名字對許多人來說一點都不陌生,也是很多上一輩的飯堂,自從兩年前經過大改裝後,環境變了不少,不過仍保留了天外飛仙的設計,茶杯碗碟依然看見其模樣。最近,迎來了新大廚孫師父,炮製了一系列菜式。 由招牌叉燒來打頭陣,比上次來的時候更好吃,肉質鬆軟腍滑,帶點蜜香,邊位的部份更有焦香的燶位,不錯不錯。 另一個是金絲脆腰果,遠看真的不知道是什麼來的。可是,一嚐之下才發現是幼如絲的芋頭絲,經過相當的工序才做出來,絲與絲之間很蓬鬆,不會黏成一團,香脆酥化,調味則以甜酸的蜜糖及醋製成的醬汁做成,配以脆腰果作點綴,非常美味。 此時,來一個師父的招牌菜的紅燒蟹粉燕窩羹。現在吃蟹絕對是非常好,有著甘香的蟹黃,也有著鮮甜的花蟹蟹肉,更能突出了燕窩的矜貴,是美味得令人難以忘記的佳品。 再來是師父的特創菜式 – 風味金榜大花蝦,聞到陣陣香噴噴的椰香喇沙香味,用了十多款香料如香茅及椰汁製成,有著星馬菜的影子。花竹蝦體型大,肉質爽口結實,表面輕輕炸過,更令惹味的醬汁滲入,大家都很欣賞。不過,畫龍點晴的在於那個伴碟的炸饅頭上,蘸上惹味的金榜醬,生色不少。 與金榜蝦的濃香相反的是翡翠生煎石斑件,前者是以豐富濃香取勝,然而這個卻是鮮味為主,以豉油香來帶出魚的鮮味,而且最為美味的當然是魚肉滑溜兼有厚厚的膠質魚皮,令人食指大動。 單尾用上花雕鳳尾蝦蒸麵線來作結,以濃而不膩的花雕來調味,令人驚喜,湯內除了有醇香的酒香外,還有滑溜的蛋白,與綿滑的麵線互相輝映,令爽口彈牙的鮮蝦倍添美味。 最後就是甜品的蛋白杏仁茶湯圓了,入口滑溜而富杏香,湯圓小巧精緻,包著甜美的黑芝麻蓉,兩者混合恰到好處。 初嚐孫師傅的手藝已大為驚人,先是開胃的金絲脆腰果,接著來道驚豔的燕窩羹,中間的金榜醬大花蝦才叫人拍案叫絕,整體水準很好,值得再來。 滿福樓 灣仔港灣道1號香港萬麗海景酒店3樓 晚餐 ($600 - $800) 好味指數 (★★★★) 【5★為最高】 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2 2017-09-27
216 瀏覽
月餅禮盒賣相精美,送禮自用兩相宜。蛋黃不漏油,正合我口味,總覺得蛋黃漏油會遮蓋了蓮容及酥皮的香味。蓮容味道香濃清徹又不太甜,酥皮夠酥又夠香。可惜斑爛蛋黃月餅已沽清,下年要買來一試。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
Dynasty 滿福樓 inside Renaissance Hotel used to be one of the most renowned institutions serving Cantonese Cuisine in Hong Kong, and many of us still carry vivid memories when they had two outlets in Wanchai and Tsim Sha Tsui, and over here they were recipient of a Michelin 1 Star status for quite a few years deservedly. Nowadays, Chef Suen from Nanhai No.1 heads the kitchen, which itself was also awarded Michelin 1 Star status in previous years. Suen brings with him some of his South East Asian award winning dishes including his Spicy Lobster Signature, complementing the already strong Dim Sum team here as well as the famous Roast section. Night Harbour View at Dynasty, Renaissance Hotel,and Next to Wanchai Convention & Exhibition Centre - A German Riesling Kabinett to pair with some Slightly Spicy dishes tonight -It is late harvest and off-dry sweetish, which ladies usually love to start off dinner especially during Summer period..Fried Taro Strips with Honeyed Cashew Nuts 金絲脆腰果 -This is an appetizer that looks like a nest, and Chef Suen made this flavor combination which used ingredients which are quite Cantonese, yet somehow resembled a new recipe..Chilled Chili Abalones -These are already sliced and ready to be shared.. Quite refreshing, and actually worked well with the German Riesling Kabinett as a pairing, since the stonefruit sweetness made it rounded in the mouthBBQ Charsiu Pork & Fresh Chicken Livers蜜汁燒雞肝 & 蜜汁叉燒 -Both Signature dishes here and for many years, the Dynasty name is synonymous with making the best Roast items in town for many decades. The Famous BBQ Charsiu here ..With good margination and maltose/honey coating, it is to me more biased towards the savory side which suits my preference..Signature South East Asian Lobster in Fragrant Chili Sauce with Fried Mantou Bread,$348 for 1 Whole Lobster - 風味金榜開邊龍蝦This carries from Chef Suen's tenure at Nanhai No.1. It's almost curry laksa like with lemongrass, coconut and spices fragrance, and is super addictive. For an Asian twist on Lobster, this is currently probably the best dish available in Hong Kong right now. (In Macau, Saffron inside Banyan Tree Hotel has an equally memorable dish..)Soy Sauce and Tea Smoked Chicken - 豉油皇茶燻雞Tender Chicken here, the soy sauce was sophisticated. Tonight's version had good smokiness on the skin itself, but not all the way through to the meat underneath, so I believe this was probably deboned after hot smoking. Sometimes for such dishes, I ask for them to be served Bone-in instead for this reason.Taiwanese 3 Cup Fried Oysters - 台式三杯焗桶蠔Another winning dish with plump crunchy oysters with Thai Basil, Ginger, Shallots and Chili, a twist on the 3 Cup Chicken Taiwanese recipe.Hand Beaten Fish Tofu with Vegetables - 魚湯手打魚腐浸時蔬Extra large Fish Balls which were fluffy and depletes slightly when cooled down, they remind me of Fujian fish balls, and are less dense than the Shunde recipe variety. Apparently this is popular with some diners, although for me knowing Dynasty has many famous dishes over the years, I would probably save quota for some dim sum items or a Salt Baked Chicken here next time.. Or even their Braised Pomelo Skins here which is one of the best in town香蜜蛋散, 楊枝甘露 -Dessert Platter had Fried Honeyed Crullers, Coconut Cream Pudding and Sago & Mango, Pomelo Cold Soup. It was pretty almost like mignardises...Dynasty -Dinner at this sometimes Michelin 1 Star awarded restaurant is always solid. We were mentioning during dinner that apart from the Roast BBQ Charsiu, they used to do one of the best Roast Goose with Chinese medicines and Mushrooms in town too. Chef Suen's new contribution to the restaurant is interesting because now it has become old and new together, with some South Eastern Asian influence in the mix. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)