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港鐵中環站 D1 出口, 步行約4分鐘 繼續閱讀
所有分店 (2)
電話號碼
25259191
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。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2018-23), 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
付款方式
Visa Master 現金 AE 銀聯
座位數目
170
其他資料
酒精飲品
支持減塑 詳細介紹
泊車
電話訂座
外賣服務
加一服務費
室外座位
可持續海鮮
以上資料只供參考, 請與餐廳確認詳情
招牌菜
芥茉香蔥煎牛柳粒 珊瑚水晶蝦球皇 富貴鹽香雞 黑松露鮮菌石榴果 鮑魚雞粒酥
食評 (101)
等級5 2023-05-01
1143 瀏覽
It was 2018 when I last visited, and this restaurant continues to win the prestigious Michelin award since its opening. Located on Shanghai Tang Mansion in Duddell Street, it has two floors, with the main dining area on the 3/F, where we are seated.The restaurant has a nice cozy ambience, with comfortable sofa seats on the window side, smart use of brass frames on the window to allow the natural light to come in while creating a contemporary vibe. The western setting creates an interesting contrast with the authentic Cantonese cuisine. Ordering a bottle of Ministry of Clouds Tasmania Chardonnay 2019 ($920) to go with my dinner on the night, we started with Duddell’s Appetiser Selection ($168 per person), picking Honey-Glazed Barbequed Pork, Crispy Pork Belly, and Marinated Jellyfish with Cucumber and Vinegar. The crispy pork belly is very good, with a thin layer of crispy skin and well-marinated pork belly underneath. The best though is the barbequed pork, and I would rate it as one of the best in town, with very soft and juicy texture, marinated perfectly, glazed beautifully on the surface with a slight char but not excessive. On the other hand, the jellyfish was a bit disappointing, with the vinegar not really seeped through making them bland and tasteless, and the cucumber also has the same problem. Perhaps not having sufficient time to marinate?For the soup, I have picked Minced Fish Broth with Fish Maw ($298) while my wife has Double-Boiled Chicken Soup with South African Abalone, Wolfberry and Yam ($388). My soup has a nice fragrance from the mandarin peel, but is under-seasoned. While I think perhaps the chef wants to highlight the delicate sweetness of the fish meat, with the fish maw already not having much taste on its own, the soup overall does not have enough flavour. Fortunately, the chicken soup helps to rescue some marks, as my wife love it very much. There are a few chef’s recommendations we have ordered, including Steamed Garoupa with Egg White and 20 Years Huadiao ($298 per person). The fillet of the fresh garoupa is steamed to perfection, fully cooked yet still soft and tender, with some chopped spring onion to add to fragrance and some gold foils to decorate. The wonders also come from the egg white, silky smooth with the right proportion of milk and supreme broth added, very tasty and delicious. The finishing touch of the huadiao sauce enhanced with amazing aromas. Very good and definitely worth trying out. Another recommendation is Deep-Fried Crab Shell stuffed with Fresh Crab Meat with Hokkaido Milk ($278 per person). Served on a nice crab-shaped holder, the nice golden-brown crust already starts my mouth watering. The stuffing was great in taste, with the onion adding a sweetness to the crab meat, and the clever splash of milk bringing forward the flavours further. A slight criticism is that the crab shell is a bit cool down, which I believe is because they are only served after we finished the prior dish. Otherwise, the overall taste will be even better. The Braised Bean Curd with Shrimp Roe and Bamboo Pith ($248) might seem an ordinary dish, but doing it right still requires a lot of skills. The bean curds have absorbed the flavours from the sauce, added with plenty of shrimp roe to enhance the umami note. The bamboo pith has been cooked well, with a clean taste and also taking the flavours from the sauce. The mushroom and choi sum are equally good too. For dessert, I picked Baked Sago Pudding with Chestnut Paste ($68) while my wife has Mixed Bean Sweet Soup ($68). The sago pudding is very good, freshly baked and steaming hot, with the chestnut paste rich in flavours. Even though a bit too sweet for me, with the balance of the sago pudding it does not feel excessive and I enjoy very much. The mixed bean sweet soup is decent as well. Service is good, but like virtually all Chinese restaurant the staff did not explain the dish to the diners, which to me is always the missing opportunity to build further connection with the chef, on the choice of ingredients and how the food is prepared and cooked. The bill on the night is $3,898 and considering the overall experience, a reasonable price. 繼續閱讀
事隔兩年,再一次到中環都爹利會館食午餐。今次不知為何比上兩次多了很多人,所以感覺沒有以前咁舒服和寧靜。這裡食物和兩年前差不多,價錢也一定的貴。這裡可選擇的食物不多,所以要的不會是飽肚,而是感覺。而修予這種感覺的,就是身旁的食客。食客以洋人居多,幸好都爹利沒有為遷就洋人而把口味造到西方唐人街般,而是有適量的 fusion 把中國飲食文化和藝術結合。正是這種獨有的感覺,並不是一般酒樓、甚至酒店中菜廳能找到的。只可惜服務比兩年前還差了,飲品差不多食完飯才有,前後倒轉了。食物是敗筆,反而是靠環境和氣氛取勝。 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 2023-08-07
479 瀏覽
Superb food. Must try the XO sauce Cheung Fun. The spicy Cha siu was interesting but I would go back to honey glazed in the future.Food is consistently excellent at Duddell’s. Service isn’t. I ordered a bottle of champagne and instead of repeating my order or pointing on the drinks menu to confirm my ask, the waiter spoke loudly “you want the $xxxx bottle”. I had never experienced such a way to confirm my order and thought it was embarrassing. The bottle did not come with a cloth so while the first pour was ok, the refills were done with the water from the ice bucket dripping from the bottle and from the waiter’s hand. 😳 thirdly, we got prosecco glasses, not champagne glasses. I see other tables having flutes. Wonder why?That morning I actually tried to call the restaurant to make a reservation but left a voicemail. Given that there was no response I managed to find an on line booking site and made the reservation that way. Same time same name same number of guests, same contact details. Half way through dining, the receptionist called and asked if I still needed a table. I told her I was already eating inside the restaurant and she was surprised. This means the 2 systems don’t sync. All in all, my experience was marred by what I feel is a lack of training of the servers. For this price, it could have been better. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)