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This Chinese restaurant is in Asia World Expo in Chek Lap Kok and seeing that they are now offering a special Crab Feast menu at $788 each we decide to come on this Friday evening to try. If you are driving, remember to register with the restaurant beforehand to arrange a parking spot at the East entrance.The restaurant is very nicely designed, with plush carpet, spacious tables and comfortable chairs, and command a gorgeous view looking out to aircraft descending towards the runway, and Tung Mun further out. The restaurant is quiet that evening, with only a few tables. There are a few VIP rooms also.The first course comprises of three starters: Marinated Eggplant with Sesame Sauce 胡麻醬茄子, Chilled Sea Cucumber with Chinese Yellow Wine Jelly 酒醉海參, and Deep-fried Soft Shell Crab with Spicy Salt 酥炸軟殼蟹. The eggplant is tender, perfect match with sesame sauce flavours, while the sea cucumber has a crunchy texture and the jelly adds to the refreshing palate. The best is the soft shell crab in my opinion, great in taste, crispy but not greasy. A wonderful start.The second course is Double-boiled Winter Melon Soup with Conch and Conpoy 瑤柱螺頭燉科甲瓜. The soup is boiled for three hours, with a large conpoy, conch head, dried longan, Chinese ham and pork, together with the seasonal winter melon, intense in flavours of fantastic taste.The third course is the highlight of the night. Salt-crusted Baked Whole Mud Crab 古法鹽瓦焗奄仔蟹. Sharing one crab among us, the Vietnam crab is about 12 tael in size, top notch in quality, bursting with meat and fat. Baked in rock salt allows us to enjoy its original flavours to the full extent. Whether a crab fanatic or not, this cannot be missed.The fourth course is Wok-fried Crab Meat with Egg and Dried Sakura Shrimps 櫻花蝦桂花炒蟹肉. The scrambled egg is cooked to small pieces, which looks like osmanthus. Together with delicate crab meat, bean sprouts and Sakura shrimps, the dish is elegant and refined, with also wonderful flavours in good harmony.The fifth course is Crispy Iberico Pork Fillet with Black Vinegar Sauce 黑醋西班牙豬柳. The tender pork fillet has a nice sweet and sour taste, very appetizing, with a crispy crust. On the side is the deep-fried shiso leaf which is crispy and fragrant, as well as fresh strawberry for a beautiful presentation and supplement with delicate sweetness.The sixth course is Clay Pot Rice with Hairy Crab Coral 砂鍋蟹粉拌飯. Pouring the fragrant and rich crab coral onto the steaming hot rice in the clay pot, mixing them up, while scooping the rice crisp at the bottom, is a real treat. We savour the whole pot of rice to the last grain and enjoy it tremendously.The final course is Double-boiled Sweet Soup of Coconut Jelly with Snow Fungus 冰花椰果燉雪耳 and Steamed Red Dates Pudding Flavoured with Coconut 天山棗皇糕. The healthy snow fungus, the coconut jelly with a nice bite, and the soup having appropriate sweetness, all combined to offer a satisfying and wonderful dessert. The red dates pudding is also very nicely prepared.Service is great, with the staff friendly and helpful. The bill on the night is $1,789 and considering the quality of food and overall experience, it is very value for money. We also have a nice chat with Chef Lee before leaving, and are already planning to return for try the dim sum and the upcoming special menu in partnership with Laojishi.…查看更多

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又去亞博睇演唱會，一星期前就打去「澐」訂位，佢哋態度好好，馬上WhatsApp menu過來，好，先留一客叉燒，其他唔急。酒樓環境非常優雅，海景，茶香，待應賓賓有禮、親切。一坐下待應先給一卷抹手紙，然後慢慢點餐✨🥢百香果醬山藥$78: 呢個用來做頭盤開胃菜真係一流，酸酸甜甜好清爽😋✨🥢梅酒鮑魚$138: 鮑魚切片冰鎮好鮮甜👍🏻✨🥢芙蓉金沙蝦球$288: 大大粒4件，鹹蛋甘香，鮮蝦🦐大大隻又爽口👍🏻✨🥢招牌蜜汁叉燒皇$228: 叉燒上檯時仲係熱辣辣的，肥瘦適中，好鬆化，必食👍🏻👍🏻✨🥄紫澐夢境$88: 布甸底有粟子蓉，好香滑；蕃薯雪糕又有好香濃嘅番薯味，有回甘味。全餐都好滿意，但不得不提係那碟「Xo醬」，好足料，瑤柱又多有甘香，如果在家唔使其他餸就可以送飯😋😋…查看更多

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今次被餐廳推廣的套餐吸引，一行8人老友記再來澐試菜。餐廳的招待和環境氣氛仍保持高質水準，餸菜品質也幾特別。作為前菜的“酒香凍聖子‘’是第一次吃到的味道，讚！咕嚕肉用“冰碟”上菜，隻碟的價值比咕嚕肉名貴，心想如果不憤打爛碟，吾知使吾使賠錢呢？最後甜品“紫雲夢境”是打咭位，單價都要80幾蚊。減除會員8折，人均也要550蚊。如果想靜靜地與老友聚會，吾使早早比侍應催離場，再加上面對無敵海景下用餐，這餐廳確實是好的選擇。…查看更多