牛三館 (已搬遷)

牛三館係出名食貴價牛肉，唔知係咪市道唔好，做埋唔夠交租，最近佢哋都推出左平價午市。40蚊一個蒸飯送飲品。去中環來講可以用＄40食一個午飯算係驚喜價，只限外賣。今日叫咗個鳳爪蒸排骨，都唔錯。由於外賣都係隨便坐低食完就算，唔記得影相。講返個蒸飯，味道不過不失。份量並唔係特別大，適合女仔，唔會食到好飽，但又唔會唔夠食嗰隻。冇辦法啦，＄40呢個價錢，佢哋都未必有太多嘅利潤。能填肚就算，不能要求太多。…查看更多

之前驗血醫生話我唔夠鐡，於是同朋友黎食依間主打食牛既新式中菜館補補佢：我地兩個牛魔王都叫左佢地既招牌菜呀！中午既套餐都會跟一個湯，清清地唔係味精湯都幾好首先係牛义燒加煎蛋，牛叉燒就係咁大個女第一次食！其實唔係好食得出牛味，但係就肉質比豬肉硬d,如果比我揀都係食返有肥肉既叉燒啦😂😂個人比較中意另一個窩蛋牛肉飯，肉餅好淋仲好有肉汁，撈埋蛋黃食真係清哂！最後加左個豆腐餅做小食，有d似素版既crab cake 哈哈！加埋mayonnaise 一齊食好滋味～不過要留意既係lunch time好多人嫁，位都比較少，所以要有心理準備等下…查看更多

與幾位牛魔王晚飯, 當然要去一間以牛為重點的餐廳, 千祈唔好以為係去Grill Room, 而係去新潮的中餐館, 感覺幾特別香炸牛餃子 - $100Search"牛三館"有乜好食, 10個人有8個都會點, 我既為炸物控又為餃子控, 唔食會心掛掛, 炸牛餃子外皮脆卜卜唔在講, 餃子將牛肉汁封住, 咬開餃子皮後, 味道即時釋放, 可蘸柚子蘿蔔醋, 味道清甜帶微酸脆薑花 - $78薄薄的薑絲炸至脆片再加入肉鬆, 微微的薑味中帶有肉鬆獨有的味道, 而且顏色極相似, 幾可亂真牛叉燒 - $188利用叉燒的烹調方式來處理牛面肉, 就成為了牛叉燒, 牛叉燒口感豐富, 肉質嫩滑, 充滿骨膠原, 而且牛味極濃怒炒牛肉飯 - $118生炒牛肉飯中加入墨西哥辣椒 & 指天椒, 令炒飯火氣十足, 故命為"怒炒", 炒飯充滿辣椒香, 同時亦為味蕾帶來刺激P.S. 店員對食物有充分了解, 而且服務態度非常好…查看更多

黎過牛三館食lunch 3次 3次都係叫牛嘅lunch set 包湯或甜品!! So far都覺得好唔錯 中環食lunch $100左右走唔到 牛三館lunch都係定價係90-130左右 接受到的價錢 第一次食叫左牛肉土豆絲 好濃味有d辣 配飯食食到成碗飯嫁 土豆絲唔係淋係爽送食好正 第二次食係牛包飯 好特別嫁fusion菜咁 牛係有半生熟咁不過係都食到的 牛又夠薄上面加左溶嘅芝士再加上中式嘅薑蒜牛油嘅source 好野味 不過食完就有d油 有d滯 但好味嘅 最近一次係食雙牛蛋飯 原本以為係普普通通 點知有d驚喜 雙牛係正牛肉餅加牛肉 超級滑 加埋個生蛋黃 吉穿佢蛋汁加牛肉配飯 豉油 正 雖然成個都係蒸 唔怕無味而且唔太油 算係相對其他清淡 整體好唔錯 中環食lunch 其中一個好選擇!!!…查看更多

剛剛去完嗰一連7日，無啖好食嘅 Leadership & Management Training，昨晚同幾個食友，一於去中環牛三館，食番餐好嘅，這個火鍋店出名在食本地黃牛料理，而用料亦都好講究，用來做火鍋的部位也很刁鑽，如池板、胸尖、牛脷托、金錢𦟌、牛柳邊、牛頸、牛脊、封門柳，甚少在坊間火鍋店可以吃到的，皆因它有強大後盾，聞名的三昌牛肉供應商；而特別推介片片片生牛肉 sashimi，池板+胸尖，手打墨魚丸，鮮焗菊花撻，酒類選擇勁多👍🏻👍🏻👍🏻，真是美酒佳餚…查看更多

午飯時間每次都坐無虛席。這裡的裝潢很優雅，店子小小只有十多個座位，但也坐得舒適。午餐有很多選擇的，有牛肉也有其他。上次試了牛坑腩，不是鏞記清湯那種，濃濃的汁煮，牛腩很稔很入味，今次叫了多筋，沒有失望，還是一樣的好，可以選配飯或配麵的。牛叉燒煎雙蛋飯，啖啖肉，好稔好有咬感，今次叫了多汁，撈埋蛋汁和飯一起吃，真是有黯然銷魂飯果種感動。今日餐廳推介了一個乳豬飯配火龍果汁，乳豬皮鬆化，肉軟帶汁，預計以外的美味。餐廳細小，服務卻很好。午餐有前菜，可選湯或甜品。…查看更多

A pleasant surprise!! Never knew this restaurant which is very close to my office! Most dishes are beef related but even non beef dishes are amazing! It's a shame that I didnt take any pictures of the food because each dish only last for a minute before it ended up in my stomach. Manager was very friendly too and even the waitress impressed us by presenting the birthday cake we prepared by surprise! Very good experience and it definitely became one of my favourite in Hong Kong!…查看更多

The service was not attentive and the time they took to cook my fried rice was the slowest in my life whilst I'm the only person in the restauran. The main dish was fine only. Case in point, Sichuan Mala Beef Tendon, was neither Sichuan nor spiced, so I was really annoyed in the end. I am now bemused by the hype and raving reviews about this place.…查看更多

不用說都知道這裏是吃牛的，用的是本地黃牛，有各式各樣牛肉的菜式，大部份都是新奇的中西fusion。雖然我說味道未有驚喜，但其實這中環同類型選擇不多，試試又無妨。另外值得一提的是牛肉的好朋友紅酒，他們的selection都頗多的，而且有挑選過的。很新鮮的牛柳片，嫩滑，配上shallot, 欖油和黑椒，也有海鹽和chive吊味，不吃生肉的朋友都說好吃，想不到本地牛也有這質素。餃子沒甚麼牛味，旁邊的radish柚子醋才是亮點。西芹蘿蔔粒炒飯上包了一層肥牛再鋪了一層芝士，最頂是香草醬。最特別的都是香草醬，除了用了parsley之外，還加了薑蓉，味道不濃。可是炒飯太油，芝士沒味，為了焗溶芝士連肥牛也焗到乾硬了。其實是烤乳豬配三款醬(薑蓉香草醬, 蜜糖芥辣, 李醬)豬是有豬味，不過肉質偏實而且骨多。其實三款醬都調得不錯的，很像真的味道，對我來說都是沾李醬這黃金組合最合拍。off menu的，用了玫瑰露酒，雞滑，味道像清新版的醉雞。押上店名的炒飯，味道略嫌普通了點，聲稱是signature BBQ beef, 吃不出bbq味，上面的蝦籽太少起不了作用，不然會是個妙著，炒得粒粒分明，可惜都是太油。…查看更多

今日系中上環行過 諗住去食碗麵 結果未去到拉麵館 途中見到一間叫牛三館既餐廳 其實好耐之前已經發現呢間餐廳既存在 但一直無意慾想試 今日終於鼓起勇氣睇下個餐牌 名符其實成間餐廳都主要食牛 咁就試下 叫左生牛肉，清湯牛腩，麻辣牛筋, 沙嗲牛肉粉絲, 牛包飯 重叫左一紅一白酒   先尼一個生牛肉 好嫩 無乜筋 發覺意外地同杯house red意外地夾 食落口有淡淡既鹽香 配埋小小既蔥油食 簡直一流 麻辣牛筋非常入味 沙嗲牛肉粉絲 好濃既沙嗲味 個味好complex 好好味 清湯牛腩 湯清味濃 牛腩入味而嫩滑 如果您食蔥既就一定要叫牛包飯 牛肉做到嫩滑系好難 包住啖啖蔥香既飯 配合外層既芝士及香草醬 簡直系完美既配搭 鐘意食牛既人 我試意推介呢間餐廳…查看更多

我發現，小朋友大多不喜歡吃牛，我家小瞳小名如是，我小時候也如是。小時候我獨愛漢堡，長大後才慢慢懂得欣賞，牛，原來可以很好吃。年多前開業的牛三館，一開業已在我的wishlist之上，回到中環，這裡肯定是我的其中一站。我對中環牛三館印象深刻，原因除了以牛做菜，還因為股民對於「牛三」二字，特別敏感。牛市三期，雞犬升天，在這一行打滾十多年，牛三館，絕對好意頭。牛三館座位不多，午市經常滿座，一人來吃，有時難免要坐窗邊。看著馬路，風景雖好，但難免沙塵滾滾。一個不好，門外有人抽煙，更是大殺風景。來牛三館，還是建議找個伴，這樣會較容易安排室內座位，不然很容易食不安樂。牛三館最吸引的地方，是採用本地黃牛。本地黃牛通常只會在火鍋出現，其實只要新鮮，本地黃牛肉味不會比和牛差，而且因為就地取材，又可以減少運輸途中的碳排放，絕對是一舉兩得。上網一查，牛三館老闆之一是牛肉供應商，所以每天都可以取得質量甚好的本地黃牛，而另一老闆則經營紅酒出身，旁邊的酒三館也是其生意，所以牛三館內放滿了各式紅酒。當黃牛遇上酒，絕對讓人想入非非。午市餐牌貴精不貴多，除主食之外另附前菜和熱茶，可選中式餐湯或蛋糕。友人之前已經吃過晚餐，午市約$100元的價錢，他的評價是比晚市抵吃得多。午市的招牌菜必定是窩蛋雙牛蒸飯，雙牛肉即免治牛肉和黃牛牛柳，免治牛肉處理得非常好，和蛋黃豉油攪拌，再伴絲苗白飯同吃，飯味和牛味同樣香濃，是我吃過其中一處最好吃的免治牛肉飯，連黃牛牛柳都慘成配角，可想而知這窩蛋雙牛肉飯是如何出色。怒炒牛肉飯是各大小報章上的另一推介，以紫天椒、墨西哥辣椒、意大利芥蘭、蛋及牛肉鬆炒成，顏色紅黃啡綠，很是討好。飯粒乾身細緻，味道隱藏香辣，真正色香味俱全。孜然牛肉炒麵，孜然香主要都在炒麵上，牛肉同樣好吃，但美中不足是炒麵麵質偏腍，及不上炒飯般出色。同一時間，幻想著如果這裡有干炒牛河的話，應該會更美好吧。全牛湯麵，即牛雜麵，雖然不是「全雜」，但大路如牛腩、牛腱、牛腸、牛柏葉、牛肚、牛筋等都應有盡有。牛肉湯有點台式風味，濃郁牛香中帶少許辛辣，這牛肉湯絕對能帶出牛雜的原味，配合滑不溜口的麵條，軟腍入味的蘿蔔，這碗湯麵每一部份都十分精彩。我愛牛也愛叉燒，以牛肉做成叉燒會如何？牛叉燒煎雙蛋飯是我另一最愛，以煎雙太陽蛋配上牛叉燒，太陽蛋邊位微焦，煎得很有心機。煎蛋沾上牛叉燒醬汁，混著絲苗白飯，可以輕鬆吃完一碗。黃牛不像豬肉般有很多脂肪，牛叉燒很難做到入口鬆化，但肉味卻更香更濃，愈嚼愈有肉味。就像蜜汁叉燒一樣，牛叉燒醬汁同樣蜜甜，讓牛叉燒帶點牛肉乾的影子，但當然更好吃了。來牛三館，吃牛是指定動作，但如果不想吃牛，其他菜式也很有保證。友人點的涼瓜蝦仁炒蛋，蛋炒得滑，蝦仁很厚，涼瓜夠苦，據說還下了點牛油來炒，實屬誠意之作。甜品不是這裡強項，試了數次不同口味的海綿蛋糕，味道不過不失，還是中湯較推薦。新鮮的本地黃牛，可遇不可求，牛三館，可能是我唯一會愛上的黃牛黨呢。…查看更多

牛三館前身是一間酒吧，坐落威靈頓街🐂三館是🐂魔王天堂。地方不太大，門外擺放一張長枱；其實是餐廳延伸，可叫一點輕食配餐酒。餐廳內中式裝修，佈置優雅，唯獨枱與枱距離比較少。我明白這因為土地問題！😞中式🐂肉他他賣相跟西式沒有大分別；本地🐂肉味夠新鮮，跟洋蔥食可帶出劃🐲點晴效果。麻醬茄子醬汁混了一些陳醋吊味，茄子軟硬度也適中，作前菜很開胃。松子炒碎牛肉用炸粉絲墊底，很香口，也很下飯。最後Rice in a Cow其實是炒飯。先將甘筍粒、西芹粒、鷄蛋炒飯。飯做成一個模後，將半生熟薄片🐂肉鋪滿飯上，再鋪上芝士後焗至半溶，之後將用羅勒、薑混合攪碎成青醬放上芝士面。秒殺！…查看更多

Ngau Saam Gun, (牛三館) in Chinese, is opened by three food enthusiasts, specialising in modern beef dishes. The restaurant only uses yellow beef from Shaanxi, which is a bit sweeter than any other western beef. Creash WongCreash Wong is also the Director of Wine of DRC Group. He stated that the dishes in Ngau Saam Gun are innovative yet full of traditional Chinese elements. There are also some Chinese liquor influenced dishes going to be featured in the restaurant. Chinese Beef Carpaccio ($180)Sliced of raw and ultra-fine beef tenderloin with shallot, chives, olive oil, picked with vinegar, and seasoned with sea salt and black pepper. The light seasoning brings out all the original flavours and the sweetness from the beef, letting us know how tasty local Chinese yellow beef can be. Salt and Pepper Beef Throat ($98)Do you think you can guess what this is without reading the title? We thought it was jelly beef tender at first! The beef throat is marinated with Chinese spices beforehand to shrunken it. It is then sauteed and seasoned generously with salt and pepper. The spicy dish can definitely go better with fresh lime juice. The texture of beef throat is a mix of jelly tender and beef joints. They are a bit chewy but still tear-able. They look oily and fatty but they are actually moist and sticky. They are diced in small pieces and they are really fun to eat with a glass of nice chilled drink. BBQ Beef Char Siew ($138)Can you guess which part of the beef is used to make this amazing beef char siew? Ngau Saam Gun uses one of the tenderest meat of a beef, the cheek. This dish is very limited and first-come first-served because one beef cheek can only turn into around 5 servings of this precious and elegant dish. It is also our favourite dish from the restaurant. This part of meat has around 1/3 fat ratio. Firstly, it was marinated with dry spices for three hours then sous vide with all the standard traditional BBQ ingredients for 8 hours. The meat is so soft it melts in our mouths and it is also super smoky, just like pork char siew. Our concept to traditional Char Siew is a lot dryer and harder, but this one is the complete opposite! It is so soft, juicy, moist, tender, easily chewed........What's more? The charred edges are the best part to die for! Beef Brisket with Sesame Seed and Poppy Seed ($128)The beef brisket was cooked in clear broth first, then deep fried with a coat of mixed sesame seed and poppy seed. Though it is deep fried, the high quality meat is still very tender. It is never worse to have a dry piece of brisket stuck between your teeth. The thick layer of seeds not only enhance the flavour but they make the dish super crunch and poppy! Rice in a Cow ($128)Similar to toad in the hole, but fried rice wrapped in thinly sliced fatty beef and melting cheddar cheese, topped with a housemade ginger sauce. Its ginger sauce is inspired by the traditional one that usually goes with chicken. It is a twisted version that blends ginger with some Parmesan cheese, olive oil, and pine nuts. The fried rice is cooked with Italian parsley, pesto, carrots and eggs. We could tell it was fried nicely by its dry and not sticking individual kernel. Everything that is wrapping the rice lifted up the flavour layer by layer, first the juicy beef, then the savory cheese, and lastly the tangy nutty ginger sauce. Hua Tiao Rice Wine Panna Cotta with Chili Meringue ($68) An obvious Asian influenced dessert that uses the floral-like Hua Tiao to make the smooth and milky panna cotta, topped with two Chinese chili meringue. Do not underestimate this dish as the liquor actually tasted strong and we could smell it from far, while the chili meringue was really spicy but not overly spicy that would kill your palette. The alcoholic taste and the spiciness complemented each other very well, we got drunk on food by the end of our meal. In conclusion, it was a special and fun dining experience with all the discussions about choice of beef and ingredients. We learned so much from the innovative dishes at Nhau Saam Gun. We hope to see more new dishes coming up and we can't wait to try more! …查看更多

Nested on Wellington street is a new modern Chinese restaurant called Ngau Saam Gun. "Ngau" meaning cow in Chinese which automatically draw our focus on beef. Ngau Saam Gun gurantees the freshest beef possible as one of the owners is a beef supplier. Playing on Modern Chinese, Ngau Saam Gun uses Western Spices on all of the dishes aiming to surprise our palate. "Local" beef is being used here, and by local, they actually mean cow from China. It got to our nerves for a bit as we all known how unreliable China's food is, or at least to me. Yet after my dinner tonight, I can tell in confidence that their beef quality is legit.Ngau Saam Gun is much smaller than I expected, probably can hold 15 diners max at once. From the outside, Ngau Saam Goon looks like a nostalgic dim sum shop with a modern rustic touch, a crackingly cream white stone wall contrast with metallic black frames with studds. The interior continues the theme, using greyish wood floor tiles, dark wood tables creating softness to the eyes and to make a contrast against a beautiful burgundy 3D cow mural.The ceramic coaster was another beautiful piece that I like in the restaurant.Menu is easy to read two page menu offering abundant choices. Like many Chinese menu, it is well categorised in cold and hot dishes, main, soup, rice and noodles and dessert. Wine and Sake lists are available and extensive but we only have tea tonight. Interesting items such as Beef Carparaccio is on the food menu, but knowing the cows are sourced from China, I think I will pass.We started with Deep Fried Beef Dumpling - HKD100 for 5 pieces, rather pricey if you asked me. The filling looked like a beef ball but tasted like beef patty with bold beef flavour. I was disappointed as the filling was rather dry, sauces are definitely needed. This is an average dish to me but the boys loved it.Cold Beef Trio - HKD160 is a cold appetiters with cow organs cooked in three ways. First we had bible in pesto sauce. Pretty average bible, rather chewy in texture and not strong in pesto flavour. Second bowl was tribes braised in a tomato and basil broth. The tribes were very fatty and tender. Third bowl held the tendon which tasted splendid, utterly tender and glutinous after braising in cinnamon and five spices for 10 hours. An excellent cold beef trio indeed.We also ordered the 5-Veggie Tofu Cake - HKD80, a heathy but boring dish which went nicely with spicy sauce.Next came the long awaited "The Bucket" - HKD210, Rosemary Short Rib served in a wooden bucket. The short ribs were very tender after 11 hours of braising, but seriously the best was the caramelised carrots and the extremely glutinous tendon! totally feeling the collagen in it!Spicy Minced Beef Noodle - HKD70 was my favourite dish at Ngau Saam Gun. Savoury minced beef, caramelised onions, crisp ebi and springy noodles! One of the best in Hong Kong! Highly recommended!The Three-Way Mini Pig - HKD250 came in last cut into pieces and served in three interesting sauces, namely honey mustard, plum and pesto with garlic and onion. The pig was nicely roasted with crispy skin and tender meat. It was however a tad gamey which was unexpected. Sauce wise, the honey mustard and plum were both nice, but the pesto doesn't go with garlic and onion in my opinion.The dessert option is limited, we wanted to try the osmanthus glutinous cake but it was not available the day we went. So we went to somewhere else for dessert.Overall I was not too impressed by Ngau Saam Gun's interpretation of Western spiced Chinese dish as I found them not flavourful enough. Yet I really enjoy the quality of beef here. It is rather difficult to get such flavourful beef nowadays. Having said that I also found Ngau Saam Gun quite pricey, where I can easily get better food at Man Wah. The only thing that could get me back to visit Ngau Saam Gun can only be the delicious spicy minced beef noodles.…查看更多

呢間位於威靈頓街近蓮香樓既小小餐廳係由於一個朋友之前搞左個Private Party而認識既。據朋友所講，開業左唔係好耐。印象中Party上有Ser過小食送酒，所以心血來潮一定要黎食下晚飯。餐廳既空間其實不大，不過就係因為咁，Ser既Waiter就可以更關心每一位客人既需要，所以建議大家預早Book位。坐底之後，由於兩個人叫唔到太多既食物，Waiter好親切咁提意我地可以點叫至夠，由前菜到主菜都有好詳細既解釋。令我呢D好難選擇菜式既人，唔洗花太多既時間就可以點到菜。…查看更多