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港鐵天后站 B 出口, 步行約5分鐘 繼續閱讀
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星期二
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食評 (88)
等級4 2022-01-23
288 瀏覽
全靠朋友carry終於試到🤗當晚總共十道菜,好難推介,因為真係道道菜都幾出色😋 除左有極之鮮甜,勁足料嘅"原盅鮑魚佛跳牆", 仲有好有鍋氣嘅“潮式芋頭炒飯”,但幾飽都好,一定一定要食個又香又滑嘅”腰果露湯圓”👍🏻道道份量都超多,CP值好高,難怪就算要舊生先book到都要排咁耐.🔻🍽 皇仁書院舊生會(中菜部)📌 地址: 銅鑼灣高士威道120號.#tummysreadyatcausewaybay #tummysreadyforchinese 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 2022-01-06
289 瀏覽
真係估唔到係2022年頭能夠食到呢餐唔係咁易有得食嘅餐廳! 除咗係一年口福嘅好開始,最重要係趕得切喺"禁堂食"前食埋呢次晚餐,真係感恩!今次訂左一圍枱食"金玉滿堂宴"。一家人去食飯除咗開心聚一聚,仲要嘢食水準真係夠好! 唔係誇張,可以話好耐冇食過一餐由頭好食到尾嘅菜式。最難忘嘅包括金蠔,佛跳牆,大海斑兩味,椒鹽陳皮蝦,臘味糯米飯,腰果露…嘩,差唔多講曬出嚟。首先要講過金蠔,老公不嬲對熟咗嘅蠔都麻麻地,今次食完都話食過番尋味,甜甜地又食得出蠔嘅鮮味,其他餐廳都好少食到咁嘅質素。佛跳牆就唔洗講,原個大煲燉,淨係個排場都夠曬你冷! 新鮮鮑魚成串起,山珍海味都有,嗰嚿金華火腿令成煲湯入晒味,就算湯渣都食到舐舐脷😋。跟住海斑兩味,一炸一蒸,炸嘅外脆內嫩,蒸嘅魚肉夠嫩口,兩款都啖啖肉,究竟條魚有幾大呢?一定唔係雪過既魚,真係真材實料,冇得頂👍。係咁以講下隻陳皮蝦,炸到脆卜卜,椒鹽又唔太咸,肉質夠鮮,我連殼都蝕埋。已經好飽嘅情況下,仲可以食多碗臘味糯米飯,簡直係奇蹟。我見佢將臘腸同潤腸剁碎,香味滲入曬糯米飯,做到不油不膩嘅境界。至於甜品嘅腰果露唔係度度有得食,最重要係食得出由腰果磨嘅微粒,唔會太甜,又唔會過稀,近乎完美,真係好想添飲。講到咁出神入法,好似好誇張咁。老實講今餐所有同台食客都好滿意!簡稱冇得彈!唯一嘅缺點就係由訂枱度食飯等咗幾個月,呢d真係叫做等到頸都長。 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3 2021-10-26
861 瀏覽
最難卜既中菜廳之一,呢餐飯已經係提前左3個月卜,果日去食時,問下訂位情況,已經要排到五個月後,下年三月先有位!!叫左金玉滿堂宴,每席12人$6880,茶芥加一全免,亦冇開瓶費。糖桂花餞美國桶蠔,一個字,正!翡翠鴿片花枝蚌仁轉左做南乳脆炸豬手,又係冇得輸。全餐飯既重點!!!!原隻鮑魚佛跳牆,就咁睇相都知有幾正啦!重要一人一定會有2碗湯!大海斑兩味:雲耳腿茸蒸斑球, 薑蔥煎焗頭腩椒鹽陳皮中蝦,陳皮中蝦真係好特別好出色!柚皮生扣鵝掌,鵝掌好霖!重有脆皮炸子雞,鮮蝦荷葉飯,蝦子雜菌伊麵,腰果露湯圓同生果盆。食到個個肚滿腸肥!!! 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3 2021-07-29
1058 瀏覽
好正既佛跳牆😍😍😍見到都流晒口水....用料超級足,每人有一隻鮑魚成梳翅咁放落口重點係個湯,我自己都飲左三碗😋😋😋😋😋蝦都好好味😋😋😋😋蓮藕餅。正既😋😋😋😋蠔🦪,一定要食啦 😋😋😋😋😋 蛋白蒸魚,蛋白好甜好食但好少,d魚應該蒸得太熟,好鞋,唔好食😋😋八寶鴨同柚皮,我唔食既,唔知好唔好,但大部分友人都覺得一般P.S. 祝所有七月既巨蟹&獅子生日壽星生日快樂🎂𝕋𝕜𝕤 𝕗𝕠𝕣 𝕓𝕠𝕠𝕜𝕚𝕟𝕘...皇仁仔🤪 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 2021-06-08
1828 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。)