76
2
1
港鐵天后站 B 出口, 步行約5分鐘 繼續閱讀
電話號碼
25761333
特色
適合大夥人
營業時間
今日營業
全日休息
星期二
全日休息
付款方式
現金
其他資料
加一服務費
食評 (84)
等級4 2021-06-08
414 瀏覽
So nice to have a friend who is an alumni. We all like to come for different dishes. Whilst I like to come for the dessert, one friend likes to come for the 佛跳牆.“Buddha Jumps over the Wall” is a variety of shark fin soup in Fujian cuisine, and includes other pricey ingredients, eg abalone, sea cucumber, ginseng and scallops. All these are simmered together for long hours over slow fire, ensuring the essence has been extracted.A legend tells that a Buddhist monk found the smell of the dish so irresistible that he jumped over the wall to ask for a share, hence the name.Indeed the ingredients used here were scrumptious. Could smell the aroma from faraway.My brother loves the 紅酒會牛尾,dipping the rich sauce with garlic bread. Garlic bread itself was crispy at the crusts and soft on the inside. Oxtail itself was very tender, beef essence having seeped into the sauce, which was very well balanced with tomatoes and carrots.Another signature dish was the糖桂花餞美國桶蠔. Gigantic oysters were deep fried till they were crispy on the outside but juicy and fleshy inside. Perfectly balanced with the honey- just the right amount of sweetness.炸子雞- crispy skin; meat was tender椒鹽陳皮中蝦- first time to encounter 陳皮used in a spicy dish. A bit too spicy for me, but others were licking their fingers.子薑花枝蚌炒鴿片- very colorful dish. Clams tasted fresh and sweet ; no fibers in the 子薑. Pigeon pieces were tender.紅棗雲南火腿雲耳蒸龍躉- fish soy sauce tasted interesting with the added sweetness of the 紅棗, balanced well with the umami of the Chinese ham.潮式炒飯- Each grain of rice was well separated; but not dry or oily. 牛崧、欖菜, 芋頭, and pork were diced, adding crispy 蝦米 enhanced the flavor.Last but not least: 腰果露- what I was looking forward to all nite- so smooooooth and rich. Gotta be the best ive tried.In summary: so good that it’s worth befriending strangers who are old boys (and who can get you a reservation).... 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 2021-04-07
1108 瀏覽
我的名字叫 食俾你睇我的志願,是希望入讀「皇仁書院」,為什麼?因為……早幾晚,我朋友個阿SIR,帶我地去皇仁舊生會開飯,未坐定先睇睇個餐牌……「糖桂花餞桶蠔」微甜中帶桂花香,好味!重點推介,「佛跳牆」淨係睇見咁多料都知冇得輸!「海班兩味」兩味都咁和味!「抽皮鵝掌」非常入味,問你死未?未死?嚟多個「荷葉飯」同「伊麵」,即時舉手投降!最後加多碗香濃「腰果露湯丸」真係完滿嘅結局!一人六百蚊唔使,唔平但又唔算貴,梗係想訂位再Encore點知…原來要係Member……請問,皇仁書院幾時招生呀? 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 2021-02-20
1301 瀏覽
終於一嚐好出名嘅皇仁舊生會中菜部,開心🥳.最出名嘅原盅鮑魚佛跳牆🍯好食就唔在講,一嚟先試一啖湯先,清香,勁足料,最正嘅係舊金華火腿爪子部份🐖,鹹香超正,忍唔住食咗好多.另外令我最念念不忘嘅菜式係糖桂花加拿大𧐢🦪,蠔多肉肥美,最令我牽腸掛肚嘅係桂花糖汁🌼,桂花味清香,加上甜甜地嘅汁,好特別.百花釀蝦多士同樣出色,蝦肉彈牙🦐,多士就好鬆化🍞.咖喱和牛腩🐂,最令我驚喜嘅並唔係咖喱或者牛腩,而係伴隨住嘅煎米粉,而家好少地方有得食,比起印度薄餅,米粉更加能突出咖喱嘅香味.荷葉籠仔蒸鱔飯🍚,服務員話鱔肉一定爽,唔爽嘅話呢餐佢埋單,霸氣😲,可見餐廳對自己嘅食物十分有信心,一食之下,鱔肉果然爽滑,好新鮮,加上香濃嘅豆豉汁,搞到忍唔住食多咗幾啖飯.其他食咗嘅仲有南乳脆炸豬手🐖、魚肚蝦乾浸時蔬🥬、芝士牛油焗龍蝦🦞,八餸一甜品,甜品係腰果露湯圓,一拎入房已經聞到好香嘅腰果露味道,雖然未係去到最滑,不過都已經好好食,食到攬住個肚走呀🤭 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 2020-01-18
2969 瀏覽
一年一度的「皇仁書院舊生會(中菜部)」飯局,今年早早報名,經過數月等候,終於到了大快朵頤的日子。這個相熟友人做搞手,勞力費心的飯局,只搞兩圍,座上朋友,有的是多次捧場的老饕,有的是初次到訪的新人,友人所點菜式,也有的是每次飯局必點的招牌菜,有的是我從未在這兒吃過的菜式。相比起我首次到訪「皇仁書院舊生會(中菜部)」的時候,「蜜餞金蠔」雖然仍然大隻美味,但似乎細了一點,那桂花蜜汁的味道也似乎稍為輕了點,我覺得未算是顛峰之作。「沙薑豬手」豬手挺滑嫩的,不過沙薑味還可再強些。這兒的招牌菜,每次到訪幾乎必吃的「佛跳牆」,真是沒話說的好,材料豐富得嚇人,味道濃郁得過份,鮑魚、魚翅、瑤柱、冬菇、豬腳筋、雞腳、還有那堪稱是整道菜靈魂的大大隻火膧豬肘子,味美甘香,骨膠原異常豐富。連盡兩碗滿分足料靚湯,靈魂彷彿飛上了天,難怪佛聞到這湯的香味也要動心跳牆!「花雕蛋白蒸斑球」啖啖肉的斑塊雖說是主角,但蛋白的吸引力亦不遑多讓,嫩滑的蛋白索了花雕酒的香,更是精華所在。「茄子脆玉瓜炒蟶子」特別地以翠玉瓜與茄子作為大隻蟶子皇的拍擋,蟶子帶有點魚香茄子的風味,但又不覺有違和感。「椒鹽陳皮蝦」蝦肉彈牙,椒鹽與陳皮味就不算十分濃,味道可以,但就不算特別出色。香港天氣雖然反常,都已年近歲晚了,仍然未能感到一絲冷冬的寒意,但豆苗仍是當時得令的冬日蔬菜佳選。「蟹粉豆苗」在爽嫩豆苗和墊底的豆腐上蓋滿了一層誘人的橙色蟹粉,橙色的蟹粉、翠綠的豆苗、白玉般的豆腐,融合成一道可口又吸引的菜式。不管天氣冷不冷,「羊腩煲」仍是冬日必吃的時令菜式之一 。大大煲的羊腩煲,羊腩斤兩十足,不過也許正因為我吃的羊腩都頗為大件的緣故,炆得不算十分腍,需要花點牙力才能嚙開,相對地那些羊腩煲的配角,好像冬筍、冬菇、枝竹等,索滿羊腩煲的濃郁惹味醬汁,就顯得更合我意。「籠仔荷葉蒸鴿飯」以鴿作為荷葉飯的材料,甚有特色。這蒸飯芳香馥郁,泰半是玫瑰露酒的功勞,雖然荷葉的香氣也許被酒香蓋過,但整個蒸飯材料豐富,鴿肉汁滲進飯粒之中,讓飯粒帶有鴿肉的味道,仍然不錯。最後的甜品「腰果露湯丸」是沒說的好,無論甜度抑或濃稠度都甚合我意,甜美的味道,適中的口感,伴以細白幼滑的湯丸,實在甚好。踏入2020年不久,便可以與一班好友一起品嚐到這頓精彩而豐富的晚餐,真好!希望新春過後,同樣有一個好開始,一元復始,萬象更新,香港有一番新氣象,妖邪盡去,榮光復來! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
每次去都有一份感慨.....如果後生嘅時候努力讀書入到皇仁,我嘅人生會唔會就此不一樣呢? 😂 好多人話皇仁舊生會好難訂枱,有啲甚至乎話要等4到5個月!咁你要限時,限刻,限日子食就梗係要等喇!等幾個月係因為要肯定訂到某日!講真,訂枱係難嘅,一間食肆全埸得六張枱,唔做散客只做一圍10人以上,長期旺埸兼食過嘅人多數會返尋味。話唔難訂就呃你嘅,但亦冇坊間講到咁誇張。今次打去俾老闆John哥問邊日有枱,要梗房 (全場只得一間梗房,其他房間都係活動板間)就個半月,板間房就三星期有枱。食過皇仁舊生會嘅人冇五千都應該有四千九,隨便上網搵吓都應該搵到一大堆相同埋一大堆飲食節目口吻嘅食評,瞪大眼,嘩,好鮮味呀!果啲😂飲食係一個需要冒險探索嘅旅程,前人嘅經驗可以參考,人哋話俾你聽好食,你唔鍾意,你就覺得中伏。我話俾你聽唔好食,你信我,你就可能走寶!自己試過先係最真最實際。如果你問我,我可以話俾你聽,皇仁舊生會係一間 “堅離地” 嘅食肆,堅離地咁好食得來勁貼地咁抵!成餐飯除咗柚皮生扣鵝掌嘅柚皮唔夠入味同隻炸子雞唔夠皮脆肉嫩之外,其他都絕對得!特別一提佛跳牆上枱,咪剩係識爭住食鮑魚同翅,佢隻火瞳先係寶!火瞳係金華火腿連接大腿同臀部約七八吋多嘅部位,肉質甘香鬆化軟滑 , 而其前後左右位置叫火腿,食落會起渣。火瞳塊皮配紅酒,一絕!鍾意食羊腩煲嘅一定要試吓佢個加埋羊雜嘅版本,又係另一絶!水果盆西瓜配梅粉,台灣流行食法,未試過可能覺得特別。梗房最低消費16位,我哋9個人加上佢堅離地咁足份量,大家可以想像到又食又拎嘅景象😝今晚菜單如下:糖桂花餞美國桶蠔原隻鮑魚佛跳牆柚皮生扣鵝掌椒鹽陳皮中蝦大海斑兩味 (雲耳腿蓉蒸斑球 / 薑蔥煎焗頭腩)羊腩煲脆皮炸子雞生炒臘味糯米飯蝦子雜菌伊麵腰果露湯圓合時生果盆 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)