44
30
9
開飯介紹
都爹利會館的下層是時尚雅致的餐廳，上層是休閒舒適的會客廳和綠化露天花園。餐廳由曾任職唐閣的星級大廚蕭顯志師傅主理，蕭師傅忠於粵菜傳統，菜式保留粵菜正宗口感和味道，再以現代手法呈獻。酒吧請來屢獲殊榮的調酒師Alexandre Chatté特別構思酒單，讓客人對復古雞尾酒有全新的感受。
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獎項殊榮
米芝蓮一星餐廳 (2018-22), 米芝蓮二星餐廳 (2015-2017)
營業時間
今日營業
12:00 - 15:00
18:00 - 23:00
星期一至六
12:00 - 15:00
18:00 - 23:00
星期日
12:00 - 15:00
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
食家推介
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Central 1-Michelin starred canto resto under Jia Group🌟 2 floors with a garden terrace for chill-out🏡 personally prefer a la carte menu over Executive/ Business/ Premier lunch sets👍🏼 all their dimsums are so on point with distinct flavoring🫶🏼 cant really pick a fav amongst all ive tried but definitely worth trying their super tender and juicy chasiu😍 the pan-fried rice rolls is also superb, crispy with a toasted aroma and not oily at all🤌🏼service was okay but just a bit too noisy at weekends🥹 better revisit for their scrumptious dimsum during weekdays呢間Jia Group嘅米芝蓮一星嘅點心位於中環都爹利街，餐廳一共有兩層，上層仲有個戶外花園位置供客人聚餐；唔想散叫可以試佢哋嘅 行政/ 優越/ 商務套餐。全部點心都好好食，但蜜汁叉燒同埋煎蝦米腸就比較值得一試，叉燒嫩肥瘦適中，蝦米腸外脆內軟之餘唔會好油膩。服務唔錯但係假日去略嫌太熱鬧，建議平日下午再返去試[𝗣𝗼𝗿𝗸 𝗮𝗻𝗱 𝘀𝗵𝗿𝗶𝗺𝗽 𝗱𝘂𝗺𝗽𝗹𝗶𝗻𝗴, 𝘀𝗰𝗮𝗹𝗹𝗼𝗽, 𝗰𝗮𝘃𝗶𝗮𝗿黑總籽帶子燒賣] ($98)[𝗦𝘁𝗲𝗮𝗺𝗲𝗱 𝗯𝗲𝗲𝗳 𝗯𝗮𝗹𝗹, 𝗯𝗲𝗮𝗻 𝗰𝘂𝗿𝗱 𝘀𝗵𝗲𝗲𝘁鮮竹牛肉球] ($68)[𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗽𝗼𝗿𝗸 𝘄𝗶𝘁𝗵 𝗵𝗼𝗻𝗲𝘆蜜汁燒叉燒] ($220)[𝗣𝗮𝗻-𝗳𝗿𝗶𝗲𝗱 𝗿𝗶𝗰𝗲 𝗿𝗼𝗹𝗹, 𝗱𝗿𝗶𝗲𝗱 𝘀𝗵𝗿𝗶𝗺𝗽, 𝗗𝘂𝗱𝗱𝗲𝗹𝗹'𝘀 𝗫.𝗢. 𝘀𝗮𝘂𝗰𝗲 X0.醬煎蝦米腸] ($88)[𝗖𝗿𝗶𝘀𝗽𝘆 𝗯𝗮𝗿𝗯𝗲𝗰𝘂𝗲𝗱 𝗽𝗼𝗿𝗸 𝗯𝘂𝗻脆皮菠蘿豚肉叉燒包] ($78)[𝗦𝘁𝗲𝗮𝗺𝗲𝗱 𝗿𝗶𝗰𝗲 𝗿𝗼𝗹𝗹, 𝘃𝗲𝗴𝗲𝘁𝗮𝗿𝗶𝗮𝗻 𝘀𝗽𝗿𝗶𝗻𝗴 𝗿𝗼𝗹𝗹田園野茵脆皮腸粉] ($68)𝗧𝗮𝘀𝘁𝗲 : 8.8/10𝗜𝗴-𝘄𝗼𝗿𝘁𝗵𝘆 : 8/10𝗦𝗲𝗿𝘃𝗶𝗰𝗲 : 8/10𝗔𝗺𝗯𝗶𝗲𝗻𝗰𝗲 : 7/10𝗣𝗿𝗶𝗰𝗲 : $300/ 𝗽𝗽
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好耐未試過食咁難食嘅粵菜，純粹因為地點係中環所以收費咁貴。 餐廳冇景觀，食物好一般 。蟹粉小籠包一啲蟹味也沒有 。味精太重。 蟹粉燉官燕另外配一個高湯，所謂嘅高湯只係超重味精嘅味精湯 。簡直係垃圾！ 鹽焗雞都好普通！ 另外叫咗個鮑魚海參花菇，叫做勉強合格。 片皮鴨有好多地方都好食過佢！我唔係食唔起嘅人，埋單要七千幾蚊，我唔係俾唔起，係一啲都唔值。 好重味精，好普通嘅菜式。純粹因為中環同埋呢間嘢有名氣所以先咁貴。 其他嘢一啲都唔值，大家都冇需要試！另外服務員嘅態度都好一般，唔似高級餐廳，叫多幾次都唔耐煩，仲要好大力咁放低嘢。 絕對唔會有下次！上到去都覺得好奇怪，邊有理由咁有名嘅餐廳會得個三四台客。 我喺倫敦食過差九十萬遠！倫敦反而好好食。
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下次再去🥰
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Tried something new - Pescatarian with Plant Sifu plant-based meat! A limited time collaboration at Duddell's. We were impressed by how natural the plant pork was presented. Seafood added "sweetness" (aroma & flavor) to the dishes while the plant pork added "satisfaction" (texture & fullness). Said to be locally developed and produced with a focus in Chinese cuisine, Plant Sifu was surely on point vs. the other brands that I had tried. Less salty, more tender and original in taste.Plant pork & shrimp rolls covered in 3 kinds of vinegars with a hint of lychee. You could smell the dish even before it reached the table. The lightly-fried rolls were made by pressing "pork" slices with shrimp paste; lots of toothsome layers.Plant pork & seafood with rice crispies. A generous amount of diced lobsters, scallops and shrimps with plant pork and toasty pine nuts. Just the right amount of sauce to moist the crisps.Plant pork & five-head abalone Shanghainese noodles with dried shrimp and HK's specialty chu hou soup. Meaty, bouncy and hearty. A very memorable dish.
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