位於上海灘內的都爹利會館，由它開業後一直也想相約朋友前來吃飯。得知大廚來自唐閣，由廚藝精湛的他來主理各款精緻點心，更帶來多款傳統菜式。餐廳的裝飾更特別，一邊放滿藝術畫及藝術品，四周的佈置都充滿濃厚的中國氣息，中式水墨畫加上磨砂吊燈，感覺非一般的中菜餐廳。新開業不久，已甚有名氣，這天午飯到來，座無虛席，有心來用餐的請先訂座。先來龍皇帶子餃，Steamed Lobster Dumpling with Shrimp & Scallop，$60一件，以爽口彈牙的龍蝦肉配上嫩腍的帶子，口感討好，龍蝦味道突出，味道鮮甜。黑松露鮮菌石榴果，Steamed Mushrooms Dumpling with Black Truffle，$72，晶瑩剔透的澄皮包著滿滿的餡料，內有榆耳及冬菇，並加入松露醬，松露味道陣陣幽香，清淡而不寡口。荔茸藏珍盒，Crispy Taro Puff with Shrimp and Pork，單聽名字已夠吸引。其實這道就是炸芋角的美化版，香脆鬆化的外層包著軟糯軟滑的芋茸，內裡則藏著蝦肉及豬肉，很好吃。芝士蝦春卷，Spring Rolls with Shrimp and Chee
位於上海灘內的都爹利會館，由它開業後一直也想相約朋友前來吃飯。得知大廚來自唐閣，由廚藝精湛的他來主理各款精緻點心，更帶來多款傳統菜式。餐廳的裝飾更特別，一邊放滿藝術畫及藝術品，四周的佈置都充滿濃厚的中國氣息，中式水墨畫加上磨砂吊燈，感覺非一般的中菜餐廳。新開業不久，已甚有名氣，這天午飯到來，座無虛席，有心來用餐的請先訂座。先來龍皇帶子餃，Steamed Lobster Dumpling with Shrimp & Scallop，$60一件，以爽口彈牙的龍蝦肉配上嫩腍的帶子，口感討好，龍蝦味道突出，味道鮮甜。黑松露鮮菌石榴果，Steamed Mushrooms Dumpling with Black Truffle，$72，晶瑩剔透的澄皮包著滿滿的餡料，內有榆耳及冬菇，並加入松露醬，松露味道陣陣幽香，清淡而不寡口。
陳皮馬蹄牛肉滑腸粉，Steamed Rice Roll with Beef，Water Chestnut，Dried Tangerine Peel，$80。薄薄的腸粉皮厚適出肉色，質感不黏韌，而軟腍的牛肉加入馬蹄粒更見爽口，又帶微微陳皮香，味道不錯。XO醬煎腸粉，Fried Rice Roll with XO Chili Sauce，$80，這個腸粉皮煎得十分脆口，比一般吃到的都香脆得見，外脆粉皮帶煙韌，加上XO醬炒得入味，挺惹味。
在都爹利街上海灘樓上的都爹利會館是近期最受歡迎的新餐廳之一。餐廳優雅脫俗的裝潢帶有濃厚的中國藝術氣息，目的是要令顧客感覺猶如置身畫廊一樣。食物由米芝蓮二星唐閣的前任大廚蕭顯志師傅負責，有多款傳統和小部分創新的廣東菜式選擇。開業以來都有很多商人來吃飯應酬或舉辦公司活動，但自己來吃飯可能覺得價錢有點貴，午飯每位$300 至$400，晚飯差不多$600-$1,200一位。The craze with the new Spanish restaurant, Catalunya, is not even over and Hong Kongers are already looking for the next it-restaurant in town, and currently, Duddell's is undoubtedly the hottest spot to see and be seen.Located above the Shanghai Tang flagship store on Duddell Street, Duddell's is a pioneering venu
The craze with the new Spanish restaurant, Catalunya, is not even over and Hong Kongers are already looking for the next it-restaurant in town, and currently, Duddell's is undoubtedly the hottest spot to see and be seen.
Located above the Shanghai Tang flagship store on Duddell Street, Duddell's is a pioneering venue that combines art and dining in a way that no other restaurant in Hong Kong ever has. Instead of being a sleek restaurant decorated with expensive art works, think more along the lines of dining inside an art gallery. Indeed, designed by Ilse Crawford, Duddell's, with its marbled walls and distinguished Chinese paintings, is a venue that exudes a sense of elegance and finesse.
The restaurant is opened by the powerful trio of Alan Lo, Paulo Pong and Yenn Wong (of 22 Ships and 208 Duecento Otto fame), and the kitchen is helmed by Chef Siu Hin Chi, who previously worked at the Michelin two-starred T’ang Court. The cuisine is mainly Cantonese classics, with a few creative dishes creeping up on the menu for a bit of fun. While lunch here is not prohibitively priced (at around $300-$400 per head), the bills for dinner are not for the faint of heart, and are typically $600- $1,200 per head (that is, without ordering any of their birds nest and abalone dishes).
(1) The Barbecued Pork with Honey ($240) was a job well done - the pork was soft and succulent, and the honey glaze was sweet and scrumptious. A little pricey though for the portion!
(2) The Steamed Rice Roll with Beef, Water Chestnut, Dried Tangerine Peel ($80) was a classic yet tasty dish, with the softness of the rice roll and the beef broken up by the mild crunch of water chestnut.
(4) The steamed dim sums, however, were less outstanding. The Steamed Lobster Dumpling with Shrimp and Scallop ($60 per piece) was generously filled with seafood, but the taste was too mellow and did not do justice to the expensive ingredients.
(9) The Fried Rice Roll with XO Chili Sauce ($80) was an instant addiction. Crispy on the surface and eye cream smooth on the inside, each rice roll was flavourful with a spicy kick -simply irresistible!
(12) Last but not least, the restaurant's unique creation of Chilled Avocado Sago Cream with Chocolate ($50) did not disappoint. Even though the taste of chocolate and avocado were mild, this creamy soup was playful and utterly delicious.
The food at lunch was certainly decent, but might not necessarily be able to justify the hefty price tag. That said, Duddell's is definitely one of the classiest Chinese restaurants I have visited in Hong Kong, and in terms of decor, it certainly ranks among the likes of China Club (a members only restaurant) and Tin Lung Heen (at Ritz-Carlton).
Duddell's is a recently opened Cantonese restaurant that is meant to make a wow on Duddell's street. Duddell's combines fine Cantonese food and fine art in one setting. The two floors 8,000 square feet restaurant is spacious enough to accommodate different sizes of arts, I particularly admire the ones along the staircase, while the ones at the front doors (see photo below) were too artistic to me lol.Walking through the corridor of arts, located on the first floor is a garden-alike dining hall w
Duddell's is a recently opened Cantonese restaurant that is meant to make a wow on Duddell's street. Duddell's combines fine Cantonese food and fine art in one setting. The two floors 8,000 square feet restaurant is spacious enough to accommodate different sizes of arts, I particularly admire the ones along the staircase, while the ones at the front doors (see photo below) were too artistic to me lol.
Walking through the corridor of arts, located on the first floor is a garden-alike dining hall with bamboo stands, and pots of plant decoration. With an extremely dim lighting, it seems that Duddell's is trying to set its image to a fine dining scene. Yet I personally reckon the lighting is definitely too dim. We also found the dining room was EXTREMELY LOUD, I felt like I was at a club. I had to yell at the top of my lung to my friend sitting opposite to me. We also had trouble listening to each other during the dinner, it was definitely not a relaxing after work dinner experience.
Crispy Eel with Sweet Chili Crispy Eel is one of my favourite Chinese dishes, I have to order it when it is on the menu. Duddell's crispy eel was however kind of disappointing. Even though it was hot when served, none of the eels on plate was actually crispy. The flavours was alright though, pretty sweet with mild spiciness.
Scrambled Egg whites with Mango, Milk and Fresh Crab Meat The presentation of this dish made our heart sank to the bottom of the sea, it was not what we would expect given the price. The egg whites were first very chunky in size and second it was definitely over cooked and were very rough in texture. The mango was a fair pair with the egg whites and was fortunately still sweet in taste. There were some crab meats in the dish, but I don't see how it can justify the price of HKD 220.
Crispy Chicken Fillet with Minced Shrimps in Sweet Lemon Sauce This is one of the dish that I actually liked on the night but the texture has yet to be improved. Duddell's seems to have difficulty in understanding the word "Crispy" as it once again failed to produce a dish with crispiness. Although the chicken has no crispy skin, they were succulent. The sweet and sour taste were well balanced and delicious.
Beef Cube, Wasabi Soy Sauce Finally a dish that impress us in both presentation and taste perspective. The beef cube was very tender and juicy, the wasabi sauce was indeed a very good pair with the beef cube.
Poached Choi Sum in Superior Soup broth I was in shock when I knew this choi sum cost me HKD 200, my immediate response was WTF? I have never had this pricy vegetable dish in my life before, not to mention this dish bares minimal cost!!!! The "superior broth" was supposed to be fish broth but they said they ran out so they will offer us the "normal broth". I bet the cost of this dish at most is HKD 50. It was just 10-ish strands of choi sum with a bit of shredded Chinese ham on top.
Sautéed Pigeon Fillet with Asparagus Another dish of what I would call home style, as it is a typical stir fried dish without presentation. We usually have pigeon roasted, so it was my first and probably the last time I am having the pigeon this way. The pigeon tasted very gamey with an unpleasant pungent taste. The first asparagus I put into my mouth was somehow sharp like fish bone, and kinda hurt my throat for a bit.
Baked Kumquat Puff This puff was the second best favourite of the night after the Beef cube with Wasabi Sauce. Served hot, the bake kumquat puff was very delicious but it would be better if there are more kumquat in it.
Double Boiled Pear with American Ginseng I was extremely disappointed at the taste of this dish. The dessert was bad and boring because it only carried sweetness, not even a slight taste of pear or ginseng.
Almond Cream with Egg White Duddell's chef probably cannot handle egg whites very well. This is probably one of the worst egg white made in almond cream at all times. The egg whites were all very chunky in size and was rough in texture. The almond cream on the other hand was quite nice, with good almond taste almond and only mildly sweet.
Overall we were all deeply disappointed with our experience in Duddell's. The environment was extremely noisy, we all had to yell for the whole night. Food was presented badly and taste-wise needs much improvements. Service was pretty bad, the waiter team was not quite organised and looked like a mess. I wonder if the horrible service was because Henry Tang, Ying-yen was dinning there the very same night. Price-wise I personally reckon it is overly priced given the presentation and the food quality.
Perhaps my expectation was high after reading HK Tatler's review on Duddell's. I don't think I will come back again, as I can get MUCH better food with the same price else where.
The Bill for 3
Crispy Eel with Sweet Chili - HKD220
Scrambled Egg whites with Mango, Milk and Fresh Crab Meat - HKD220
Crispy Chicken Fillet with Minced Shrimps in Sweet Lemon Sauce - HKD220
Beef Cube, Wasabi Soy Sauce - HKD380
Poached Choi Sum in Superior Soup broth - HKD200
Sautéed Pigeon Fillet with Asparagus - HKD230
Baked Kumquat Puff - HKD48
Double Boiled Pear with American Ginseng - HKD60
Almond Cream with Egg White - HKD50
Steam Rice x2 - HKD50
Tea Charge x3 - HKD75
10% Service Charge
Total - HKD1928 (HKD643pp)
P.S. I went in June 21st, if you went to Duddell's after me and found it great. Please let me know.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
Beef Cube, Wasabi Soy Sauce
Baked Kumquat Puff
Beef Cube Wasabi Soy Sauce
Crispy Eel with Sweet Chili
Scrambled Egg whites with Mango, Milk and Fresh Crab Meat
Crispy Chicken Fillet with Minced Shrimps in Sweet Lemon Sauce
Have you ever been stuck with where to take clients or visiting guests for a good Chinese meal in Central? I get stuck with this issue from time to time. Fortunately, I believe I have found some "reprieve" recently at the newly opened Duddell's.Duddell's is opened across the street from the Mandarin Landmark, making it very convenient when I need to dine with "Central" people. It is "hidden" in some unknown office building on Duddell's which also houses the Shanghai Tang shop.I went with a bunc
Have you ever been stuck with where to take clients or visiting guests for a good Chinese meal in Central? I get stuck with this issue from time to time. Fortunately, I believe I have found some "reprieve" recently at the newly opened Duddell's.
Duddell's is opened across the street from the Mandarin Landmark, making it very convenient when I need to dine with "Central" people. It is "hidden" in some unknown office building on Duddell's which also houses the Shanghai Tang shop.
I went with a bunch of friends last Friday. Expectations began low as I walked down the relatively quite Duddell Street, only to go into an oldish office building that has recently been face lifted. After going up three floors in a small elevator, we entered into a simple "non-descript" lobby.
As we opened the door, we were kindly greeted by rather "polished" gentlemen in suits who took our umbrella taken. The decor is tasteful, expensive, yet not "over the top". It was as if we just walked into the Chinese dining room of a new five-star hotel. Immediately to the left, there is an entry foyer, or cocktail room exhibiting a piece which could be Zhang Daqian? If so, I would imagine that this painting is already worth more than the restaurant.
As Duddell's is apparently quite new, we were offered a short tour which took us upstairs to a lounge area with some outside space. I am not much of an "art" person, so please pardon my ignorance, but the art displayed at Duddell's does not look amateur. This place gives me the impression that it is an "updated" China Club.
We were then escorted back to our table. Once all our guests arrived, the food was served promptly. I have said many times, the food is what makes the restaurant. The food here is top quality. Certainly not the best Chinese or new Chinese I have been to recently, but enough to bring me back.
The food is expensive although that is not highly surprising giving the setting and part of town we are talking about. This is not a place where you would expect a "good deal". On the otherhand, the biggest let down at the moment seems to be the service. The waiters are not very attentive. For example, when I wanted to pour more water for my friends, I had to keep my hand up for about five minutes before someone noticed me. Similar wait for the bill.
We ordered: Roast Pork and Cuttlefish (appetiser), Slow-cooked Soup, Stir-fried Garoupa in Soy, Smoked Soy Sauce Chicken, Garlic Vegetables and Abalone Noodles.
Everything was clearly very carefully made and well-presented.
I would recommend the Soy Sauce Chicken, which was clearly well-prepared. The colour was a rich brown and the flavour sweet, with a hint of smokiness. The skin was soft and well-glazed, which meant that the chicken was cooked just right, and not over-cooked. On the otherhand, it was not under-cooked, as so many other Chinese restaurants tend to do this, leaving some "blood" on the bone, which did not happen here. However, we paid like five hundred dollars for this chicken, so a little over-priced if you asked me.
The two hundred dollar Roast Pork was also delicious, well-glazed, and sufficiently soft and line with fat. The honey flavour was sweet, but did not cover up the taste of the pork itself. The preparation is a more modern adaptation to the traditional Cantonese techniques and probably a bit more popular in some of the newer high-end Cantonese establishments. The only setback here is really the price. All the guests at my table never really ate such an expensive plate of Roast Pork before in Hong Kong. However, if one looks at it from a pure culinary perspective using a global view, this is a dish I would recommend to anyone. Despite the expensive price tag, we ordered one more dish of this.
If this restaurant were in New York, it would probably earn a 23 or 24 rating in the equivalent Zagat. For Hong Kong, Duddell's might earn a Michelin Star in their next edition.
The dinner cost us about three thousand dollars, which we thought was expensive, given the food we ate. However, given the setting, I think Duddell's is a great place for entertaining guests, especially when one fails to find a reservation at some of the other notable Chinese dining spots in Central. The service is not quite up to standard at the moment given the price and it's positioning. It will be interesting to see how this develops for them and how it affects Duddell's demanding clientele in the future.