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2013-09-28 2820 瀏覽
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
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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。
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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 Cheese,$54,另一款炸物,春卷包著芝士及蝦肉,香脆不太油膩,但芝士份量再多一點就更好。
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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。
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蜜汁燒叉燒,Barbecued Pork with Honey,$240,這裡的叉燒亦是招牌菜式,肉肉質軟腍,質感不算很肥,蜜味較甜。除了叉燒,這裡的蜜汁叉燒酥反而給我更大的驚喜,Baked Barbecued Pork Puff,$54。層層薄脆的酥皮,包著濃郁多汁的叉燒粒,蜜汁特多,蜜味更見香甜。
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砵酒焗生蠔,Baked Oyster with Port Wine,巨型的生蠔肉質肥厚,喜歡外脆造得微脆,但蠔肉依然軟腍,以濃稠的砵酒汁煮得入味,甚有水準。龍鬚豉油皇炒麵,Fried Noodles with Shredded Squid,$200,炒麵上色均勻,不會很油,加上魷魚及蛋絲,再多下一匙XO醬就更見惹味。
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最後甜品,共有三款,分別是焦糖蓮蓉西米焗布甸、楓葉柑桔酥及朱古力牛油果西米露。西米布甸帶濃郁蓮蓉香,而且質感又滑,至於柑桔酥酥皮,酥皮比叉燒酥少一點鬆化,柑桔餡料不太甜,牛油果西米露味道挺特別,入口先帶椰香,牛油果味慢慢滲出,口感比一般的西米露更滑。
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整體食物都很不錯,用餐感覺良好,特別喜歡吃蜜汁叉燒酥,有機會要再來吃晚飯,多試其他炒菜。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-09-08 8307 瀏覽
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
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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 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!
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(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.
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(3) The Baked Oyster with Port Wine ($280, 4 pcs) was tangy and completely satisfying.
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(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.
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(5) The Steamed Vegetarian Dumpling with Morel Mushroom ($60) followed. There was an intense taste of black truffle in the first bite, but the flavours that followed paled in comparison.
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(6) The Fried Noodle with Shredded Squid ($200) was a symphony of brilliant, vibrant flavours. The eggs, vegetables and noodles were brought to life by the crispy, deep fried squid.
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(7) Besides the barbecued pork, these Baked Pork Puff with Scallion ($54) were also delightful, and inside a layer of thin, buttery crust revealed some warm, sweet filling.
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(8) The Deep Fried Taro Puffs ($54) were served piping hot, and everything, from the crispy outer layer to the smooth taro and pork filling, was spot on.
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(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!
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(10) The desserts arrived, and the first one was the Caramel Baked Sago Pudding with Lotus Seed Paste ($60), an old-school Cantonese dessert which was warm, rich and creamy.
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(11) The Baked Kumquat Puff ($48) also arrived, and the citrus taste of kamquat was marvellous in cutting through the buttery taste of the puffs.
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(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.
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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).
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-09-08 759 瀏覽
現在飲飲食食已不在局限於食物要如何好味,如何吸引,還要上佳的環境及佳釀。最近,就有一間高級中菜廳在中環經營起來,位處上海灘上面,佔地兩層,裝修簡單又不失高貴,藝術品林立,是城中的話題餐廳 ﹣都爹利會館,概念是從虛構而來的都爹利先生,他搜集了多幅名畫,供客人邊吃喝邊欣賞。上層是酒吧及悠閒區域,由法籍調酒師 Alexandere Chatte主理,下層中菜廳則由前米芝蓮二星的唐閤前主廚蕭顯志師傅掌勺,整個會館是集美食、佳釀及藝術於一身。今次與食友到來,實在非常高興。坐下即點一壺坊間少有的香花六安茶,有清新的花香,茶韻悠久,飲後特別寧神。由蒸點心開始品嚐,第一道就是龍皇帶子餃,因用上龍蝦作餡料,特別爽口彈牙,龍蝦下的帶子則香滑軟腍,與龍蝦及鮮蝦形成強烈對比,矜貴的組合。打開盛著黑松露鮮菌石榴果的蒸籠時,一股黑松露香氣隨即四散,相當誘人,再望著由澄麵做出晶瑩剔透的餃皮,賣相也相當吸引。當一口咬下,鮮菌爽口,充滿松露香,與煙煙靱靱的餃皮互相輝映。陳皮馬蹄牛肉滑腸粉給我的感覺很滑溜,腸粉皮厚薄適中,從半透的腸粉皮中隱隱約約見到飽滿的餡料,比例拿捏得很好﹐軟滑中帶點爽脆。接著的幾款炸物做得相當了得,
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現在飲飲食食已不在局限於食物要如何好味,如何吸引,還要上佳的環境及佳釀。最近,就有一間高級中菜廳在中環經營起來,位處上海灘上面,佔地兩層,裝修簡單又不失高貴,藝術品林立,是城中的話題餐廳 ﹣都爹利會館,概念是從虛構而來的都爹利先生,他搜集了多幅名畫,供客人邊吃喝邊欣賞。

上層是酒吧及悠閒區域,由法籍調酒師 Alexandere Chatte主理,下層中菜廳則由前米芝蓮二星的唐閤前主廚蕭顯志師傅掌勺,整個會館是集美食、佳釀及藝術於一身。

今次與食友到來,實在非常高興。坐下即點一壺坊間少有的香花六安茶,有清新的花香,茶韻悠久,飲後特別寧神。由蒸點心開始品嚐,第一道就是龍皇帶子餃,因用上龍蝦作餡料,特別爽口彈牙,龍蝦下的帶子則香滑軟腍,與龍蝦及鮮蝦形成強烈對比,矜貴的組合。
龍皇帶子餃
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打開盛著黑松露鮮菌石榴果的蒸籠時,一股黑松露香氣隨即四散,相當誘人,再望著由澄麵做出晶瑩剔透的餃皮,賣相也相當吸引。當一口咬下,鮮菌爽口,充滿松露香,與煙煙靱靱的餃皮互相輝映。
黑松露鮮菌石榴果
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陳皮馬蹄牛肉滑腸粉給我的感覺很滑溜,腸粉皮厚薄適中,從半透的腸粉皮中隱隱約約見到飽滿的餡料,比例拿捏得很好﹐軟滑中帶點爽脆。
陳皮馬蹄牛肉滑腸粉
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接著的幾款炸物做得相當了得,當中我最喜歡荔茸藏珍盒,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。
荔茸藏珍盒
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另一款則是芝士蝦春卷,濃郁的芝士從蝦餡中流出,香而不膩。XO醬煎腸粉的賣相與別不同,如果說是煎未免有點失真,因質感與炸並無分別,可是大家卻可從香脆的外層中吃到陣陣XO醬的香及辣,特別的體驗。
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芝士蝦春卷
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XO醬煎腸粉
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來到這兒,一定要試一試這兒的蜜汁燒叉燒,蜜味相當豐富,肉質軟腍鬆化,印象難忘。與此同時,不得不稱讚一下蜜汁叉燒酥,我是一個叉燒酥痴,最喜歡周圍嘗試,這兒做得非常之好,酥皮鬆化不黏牙,餡料飽滿又惹味,面層還有一層蜜汁及芝麻的香,吃一個真的有點不夠喉。
蜜汁燒叉燒
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蜜汁叉燒酥
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砵酒焗生蠔用上大大隻的生蠔來做,特點是體積大又肥美肉厚,製作的難度正正在此,往往不是裡面水汪汪,就是整隻乾巴巴,而這裡的卻烹調至外脆內軟,真的不簡單,惹味帶甜的砵酒汁濃杰度剛剛掛在蠔身,每一口皆是滋味所在。
砵酒焗生蠔
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最後以一個龍鬚豉油皇炒麵作結,上色均勻,鑊氣夠,除了上面的蛋絲外,還加入了魷魚來炒,味道更好,吃完更不會油淋淋。
龍鬚豉油皇炒麵
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甜品也點了數款,有焦糖蓮蓉西米焗布甸楓葉柑桔酥朱古力牛油果西米露。西米布甸來到時熱辣辣,蛋味十足,蓮蓉香濃幼滑,西米帶點煙靱,不錯的。柑桔酥酥皮如叉燒酥般鬆化,富牛油香,餡料甜度適中,加上楓葉外形,惹人喜愛。但要數最喜歡的一定是牛油果西米露,創新的組合,起初真的嚐不出是牛油果,但喝多兩啖,牛油果清幽的香味慢慢滲出來,甜度又剛剛好,原來牛油果與朱古力都幾匹配,真的非常好喝。
楓葉柑桔酥
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朱古力牛油果西米露
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是日的午聚,能在這個舒適又充滿藝術氣色的空間,享受美味又精緻的美食,無礙為忙碌的生活注入不少活力去迎接緊接而來的繁重工作,我真的很喜歡這兒。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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午餐
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試食活動
推介美食
荔茸藏珍盒
芝士蝦春卷
蜜汁燒叉燒
蜜汁叉燒酥
砵酒焗生蠔
龍鬚豉油皇炒麵
朱古力牛油果西米露
等級4
2013-08-15 1819 瀏覽
早前一個週末,與朋友去了新開在都爹利街上的都爹利會館來個茶聚。都爹利街,即是中環煤氣燈街那條街,餐廳就正正位於上海灘的樓上的3樓。要到都爹利會館可經上海灘舖內上去,或搭大廈lift上去。這日我們先搭lift上,吃飽之後走樓梯經上海灘離開,稍作運動之餘亦順便shopping一下。 一踏進都爹利會館就感到這裡有股濃濃的藝術氣息,氣質與一般中餐廳很不一樣。餐廳的牆上掛了不少畫,裝修很時尚優雅,光線又柔和,身處這環境的確寫意。店員的都殷切有禮,服務不錯。我們因為之後會去離島玩,訂枱時故意訂得早一點,所以到達時人客不多(也好,方便我們拍拍照)。不過之後臨近1點左右人客開始陸續入座,轉眼間已full house。點心種類雖不是太多,但款式和用料都頗特別。午市除了點心外亦有提供小菜,飯麵等。我們點了幾款點心,而沒有點飯麵了,以免吃得過飽坐船。 黑豚肉鮮蝦燒賣皇($88)用上黑豚肉的燒賣不常見。豬肉的肉質質感不錯,加上蝦肉,味道鮮美。好吃! 賽螃蟹松茸帶子餃($72)這道點心亦不是太常見。餃子皮薄得晶瑩剔透,蛋白很嫩滑,蒸的時間亦剛好。可是就是吃不出松茸香和帶子的鮮味,整體味道過淡。 芹香芝麻
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早前一個週末,與朋友去了新開在都爹利街上的都爹利會館來個茶聚。都爹利街,即是中環煤氣燈街那條街,餐廳就正正位於上海灘的樓上的3樓。要到都爹利會館可經上海灘舖內上去,或搭大廈lift上去。這日我們先搭lift上,吃飽之後走樓梯經上海灘離開,稍作運動之餘亦順便shopping一下。
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一踏進都爹利會館就感到這裡有股濃濃的藝術氣息,氣質與一般中餐廳很不一樣。餐廳的牆上掛了不少畫,裝修很時尚優雅,光線又柔和,身處這環境的確寫意。店員的都殷切有禮,服務不錯。我們因為之後會去離島玩,訂枱時故意訂得早一點,所以到達時人客不多(也好,方便我們拍拍照)。不過之後臨近1點左右人客開始陸續入座,轉眼間已full house。
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點心種類雖不是太多,但款式和用料都頗特別。午市除了點心外亦有提供小菜,飯麵等。我們點了幾款點心,而沒有點飯麵了,以免吃得過飽坐船。
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黑豚肉鮮蝦燒賣皇($88)
用上黑豚肉的燒賣不常見。豬肉的肉質質感不錯,加上蝦肉,味道鮮美。好吃!
黑豚肉鮮蝦燒賣皇
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賽螃蟹松茸帶子餃($72)
這道點心亦不是太常見。餃子皮薄得晶瑩剔透,蛋白很嫩滑,蒸的時間亦剛好。可是就是吃不出松茸香和帶子的鮮味,整體味道過淡。
賽螃蟹松茸帶子餃
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芹香芝麻炸蝦筒($54)
芝麻炸蝦筒炸得香脆不油膩,清香的芹菜粒配爽甜新鮮蝦肉,口味清新。
芹香芝麻炸蝦筒
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雞絲腐皮卷($54)
腐皮卷炸得鬆脆香口,餡料用上雞肉代替一般較常見的蝦肉或素菜,不過其實是雞粒,不是雞絲,而且肉質有點'老'和嚡,味道不過不失。
雞絲腐皮卷
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雞絲腐皮卷
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黃橋燒餅($54)
燒餅的size剛好2細啖一件。皮做得酥香,餡料不太多,不錯。
黃橋燒餅
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吃過點心後,我們選了2款甜品share。
生磨蛋白杏仁茶($50),全餐最失望的item,質感很稀很'水',味道同樣淡如水。
生磨蛋白杏仁茶
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朱古力牛油果西米露($50)
朱古力和牛油果都是我很喜歡的食物,但撈在一起食又好似是第一次。原來效果可以不錯,兩者香甜軟滑,配些西米,味道很討好呢。
朱古力牛油果西米露
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整體來說,這次在都爹利會館吃到的數款點心水準可說中上,但又不至於令我很有意欲想短期內再來食過。其實這餐讓我們留下更深刻印象的,反而是這裡的優雅氣氛和藝術氣質。在這環境中食到正宗的中菜和點心,不失為一個難得的體驗。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
人均消費
$280 (午餐)
推介美食
黑豚肉鮮蝦燒賣皇
芹香芝麻炸蝦筒
朱古力牛油果西米露
等級4
2013-08-07 5891 瀏覽
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
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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.
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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.
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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.
Crispy Eel with Sweet Chili
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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.
Scrambled Egg whites with Mango, Milk and Fresh Crab Meat
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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.
Crispy Chicken Fillet with Minced Shrimps in Sweet Lemon Sauce
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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.
Beef Cube, Wasabi Soy Sauce
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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.
Poached Choi Sum in Superior Soup broth
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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.
Sautéed Pigeon Fillet with Asparagus
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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.
Baked Kumquat Puff
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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.
Double Boiled Pear with American Ginseng
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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.
Almond Cream with Egg White
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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.
 
題外話/補充資料: 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。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2013-06-21
用餐途徑
堂食
人均消費
$700 (晚餐)
推介美食
Beef Cube, Wasabi Soy Sauce
Baked Kumquat Puff
  • Beef Cube Wasabi Soy Sauce
等級2
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3
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
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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.
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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.
Stir-fried Garoupa in Soy
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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.
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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.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2013-06-14
等候時間
5 分鐘 (堂食)
人均消費
$800 (晚餐)
推介美食
Stir-fried Garoupa in Soy
等級4
2013-07-10 776 瀏覽
畫廊跟中餐廳是否風馬牛不相及, 都爹利會館就把這兩個概念合而為一, 讓大家在吃飯之餘, 也能夠欣賞會館內的名畫. 這樣子的安排, 是否更有貴氣呢? 起碼在價位上, 都爹利會館就是相當之進取. 人均消費接近$500一位的中式午餐. 究竟在這個市場有沒有有出路呢?星期六的下午, 約了家人前來這裡吃午餐, 未點菜前, 先四圍看看這裡的環境, 除了有獨立的地方讓大家欣賞名畫之外, 裝修亦是相當有格調的. 三樓是供客人吃午餐或者晚餐的地方, 而四樓就是酒吧, 喜歡的話亦能到戶外的花園一遊, 佈置, 擺設也是幾有特色的. 其實, 來到都爹利會館, 就像在欣賞藝術品一般, 既然如此, 也就讓我們在這個週末的日子放鬆心情, 好好去享受游走於藝術及美食的一個中午.午市來到, 當然要吃吃點心, 就在當中揀選了幾款心水. 見黑魚子煎釀鮮蟹鉗有不少好評, 自然要試試. 另外, 午市的行政套餐, 每位$350, 已經包括以下菜色:點心拼盤竹笙海皇燕窩羹碧綠芝香龍蝦球上湯雲腿扒時蔬薑米瑤柱蛋白炒飯都爹利甜品碟看上去, 這行政套餐算是比較相宜的, 就來兩客吧. 最後再另外點選甜品分吃, 應該也足夠四個人的份量.潮式
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畫廊跟中餐廳是否風馬牛不相及, 都爹利會館就把這兩個概念合而為一, 讓大家在吃飯之餘, 也能夠欣賞會館內的名畫. 這樣子的安排, 是否更有貴氣呢? 起碼在價位上, 都爹利會館就是相當之進取. 人均消費接近$500一位的中式午餐. 究竟在這個市場有沒有有出路呢?

星期六的下午, 約了家人前來這裡吃午餐, 未點菜前, 先四圍看看這裡的環境, 除了有獨立的地方讓大家欣賞名畫之外, 裝修亦是相當有格調的. 三樓是供客人吃午餐或者晚餐的地方, 而四樓就是酒吧, 喜歡的話亦能到戶外的花園一遊, 佈置, 擺設也是幾有特色的. 其實, 來到都爹利會館, 就像在欣賞藝術品一般, 既然如此, 也就讓我們在這個週末的日子放鬆心情, 好好去享受游走於藝術及美食的一個中午.

午市來到, 當然要吃吃點心, 就在當中揀選了幾款心水. 見黑魚子煎釀鮮蟹鉗有不少好評, 自然要試試. 另外, 午市的行政套餐, 每位$350, 已經包括以下菜色:

點心拼盤
竹笙海皇燕窩羹
碧綠芝香龍蝦球
上湯雲腿扒時蔬
薑米瑤柱蛋白炒飯
都爹利甜品

看上去, 這行政套餐算是比較相宜的, 就來兩客吧. 最後再另外點選甜品分吃, 應該也足夠四個人的份量.

潮式蒸粉果: 7分, 先來的就是點心拼盤, 一客三件 (其實是兩款點心加一件叉燒). 當中的潮式蒸粉果, 皮是比較厚, 粉果的餡料就幾好, 花生夠香口, 加上熱度對辦, 也算不俗的.

家鄉鹹水角: 8分, 另外一款點心亦是比較大路的家鄉鹹水角, 炸得不會太油, 幾乾身, 夠香脆. 餡料方面, 豬肉跟蝦肉的比例是控制得幾好. 不過這客點心拼盤的兩款點心委實不算很特別, 如果想吃店方的招牌點心, 還是要另外單點了.
點心拼盤
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蜜汁燒叉燒: 9分, 這裡的叉燒是$240一客, 相當昂貴的價位. 既然在行政套餐上已包一件叉燒, 那就不另外再點選了. 雖然實在是相當貴, 不過在水準上又能夠交足功課. 單計賣相已經是相當吸引, 吃落口就是蜜味濃郁, 帶點焦香, 肉質鬆化, 令人滿意.

松茸筍尖鮮蝦餃 $88: 8分, 接下來的就是三款散叫的點心, 先來的就是松茸筍尖鮮蝦餃, 跟傳統的蝦餃相比, 不同之處先在於加入了松茸作餡料, 帶點清香, 配上筍尖及鮮蝦, 蝦肉相當爽口, 不錯的組合. 另一特別之處就是蝦餃皮也有被松茸水浸過, 改變了顏色之餘, 層次感亦更為豐富.
松茸筍尖鮮蝦餃
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黑松露鮮菌石榴果 $72: 8分, 另外一款特式點心就是黑松露鮮菌石榴果, 餡料包括有雲耳, 雪耳, 榆耳, 甘筍等等, 而餃皮就幾薄身. 面頭加上了黑松露, 那陣香氣相當突出, 點心一上檯的時候已經能夠聞, 也能夠豐富這客點心的味道, 畢竟石榴果是素食, 味道相對來講會是清一點. 現在的配搭, 就相當匹配.
黑松露鮮菌石榴果
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鮑魚雞粒酥 $60: 8分, 當然, 一定要點選的點心是鮑魚雞粒酥. 又, 其實在現今的星店中, 委實有不少店子也有供應這款點心, 甚至乎是店方的招牌點心. 這裡的, 一客賣到$60, 不便宜. 用上來自南非的鮑魚, 份量十足. 鮑魚燴得夠淋, 火候對辦, 也夠入味, 跟上點點雞粒同吃, 也不俗. 不過稍嫌酥皮的牛油香不夠突出, 還好質感就是相當鬆化的. 這客鮑魚雞粒酥, 未算是城中最出色的, 但也算是水準之上的出品.
鮑魚雞粒酥
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黑魚子煎釀鮮蟹鉗 $220: 9分, 下一道菜色就是店方的另外一道招牌菜色, 黑魚子煎釀鮮蟹鉗. 雖然一客要賣到$220, 但也是合理的, 畢竟這是一道功夫菜, 製作過程並不容易呢. 鮮蟹鉗釀入了蝦膠, 煎完後再燴. 蟹鉗鮮味十足, 質感彈牙. 面頭加上了黑魚子, 提升了這道菜色的層次, 亦令到鮮味更加之突出. 或許真的不太便宜, 但這道黑魚子煎釀鮮蟹鉗還是來到都爹利會館必試的項目.
黑魚子煎釀鮮蟹鉗
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竹笙海皇燕窩羹: 9分, 接下來就是繼續行政套餐上的菜色, 竹笙海皇燕窩羹用上了竹笙配上海皇, 再加入了不少燕窩. 由於燕窩實在下得慷慨, 吃的時候也能夠吃得到啖啖燕窩, 相當滿足. 加上竹笙夠爽口, 蝦肉味道夠新鮮, 配合在一起, 又怎能教人不愛上呢.
竹笙海皇燕窩羹
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碧綠芝香龍蝦球: 8分, 至於海鮮類的菜色, 是日吃到的就是碧綠芝香龍蝦球, 龍蝦肉鮮味十足, 跟芝士香的平衡做得很好, 肉質亦不俗, 仍能保持嫩滑的質感. 旁邊還配上西蘭花, 中和一下芝士的味道.
碧綠芝香龍蝦球
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上湯雲腿扒時蔬: 8分, 當然, 這個套餐亦有一道菜蔬的選擇, 就是上湯雲腿扒時蔬. 雲腿帶點鹹香, 肉質不會太實. 而用上相當靚的菜心, 味道爽甜, 還浸了上湯, 食味自然提升. 從這道菜色也可得見店方在處理每道菜色上皆是有相當誠意, 值得一讚.

薑米瑤柱蛋白炒飯: 9分, 單尾的澱粉質是薑米瑤柱蛋白炒飯, 炒得相當出色, 夠乾身, 飯粒分明, 加入了薑米, 份量不會太多, 但正好點綴一下這客炒飯的味道. 就算大家已經開始飽, 但也不能不把這客炒飯清掉.
薑米瑤柱蛋白炒飯
200 瀏覽
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楓葉柑桔酥: 9分, 到了甜品的部份, 先來的是行政套餐中的都爹利甜品碟, 包括兩款甜品, 分別是楓葉柑桔酥以及水晶桂花紅豆糕. 當中的楓葉柑桔酥是高水準之作, 賣相呈楓葉狀, 酥皮相當鬆化, 牛油香突出 (是比鮑魚雞粒酥更為出色). 入面的柑桔甜中帶點酸, 幾醒胃的.
都爹利甜品碟
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水晶桂花紅豆糕: 8分, 至於水晶桂花紅豆糕就是比較大路的甜品, 面頭的桂花是幾清香的, 而底下的紅豆糕亦不俗, 紅豆是幾甜美的.

蓮蓉香蕉煎堆仔 $48: 8分, 當然, 單單吃都爹利甜品碟又怎能滿足呢, 就另外點選了三款甜點. 先來的是蓮蓉香蕉煎堆仔, 一樣的不會炸得太油, 在這裡吃炸物, 起碼感覺上是健康一點. 炸得熱辣辣, 夠香脆, 入面的餡料是蓮蓉跟香蕉, 不過香蕉的份量不算太多, 還是以蓮蓉為主, 甜度合宜. 對我這個一向愛吃蓮蓉甜品的人來講, 當然是很滿足.
蓮蓉香蕉煎堆仔
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焦糖蓮蓉西米焗布甸 $60: 9分, 蓮蓉西米焗布甸是我其中一款最愛吃的中式甜品, 是日在這裡吃到的, 就是焦糖蓮蓉西米焗布甸, 加入了我另外一個心頭好, 焦糖. 剛剛焗起的, 當然熱度是相當對辦. 蛋香十足, 蓮蓉香濃, 特別之處在於帶點焦糖的甜味, 豐富了味道及層次. 如果你喜歡吃蓮蓉西米焗布甸, 那這款焦糖蓮蓉西米焗布甸應該會令你滿意.
焦糖蓮蓉西米焗布甸
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朱古力牛油果西米露 $50: 8分, 最後來的是一款感覺上幾西式的甜品, 就是朱古力牛油果西米露. 味道清新, 朱古力配上牛油果, 效果原來又幾匹配的, 牛油果能夠中和了朱古力那份甜味. 這客甜品, 實在是有趣的嘗試.
朱古力牛油果西米露
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整體來講, 這裡的食物大部份都是有水準的, 或許未算最頂班, 但在每道菜色所拴譯出來的水平就不會令人失望. 當中最喜歡的要數蜜汁燒叉燒, 黑魚子煎釀鮮蟹鉗, 竹笙海皇燕窩羹, 楓葉柑桔酥以及焦糖蓮蓉西米焗布甸. 服務方面, 店員態度誠懇, 亦幾友善. 不過價位委實相當貴, 埋單$1837, 平均每人要$460. 如果晚市來吃的話, 價格更加是向上指. 是日坐在我們旁邊的就是已經嫁入豪門的大美人港姐, 或許她們才是都爹利會館的目標客人了.

如果下次再來的話, 我反而更有興趣去酒吧那邊喝一杯.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$460 (午餐)
推介美食
點心拼盤
松茸筍尖鮮蝦餃
黑松露鮮菌石榴果
鮑魚雞粒酥
黑魚子煎釀鮮蟹鉗
竹笙海皇燕窩羹
碧綠芝香龍蝦球
薑米瑤柱蛋白炒飯
都爹利甜品碟
蓮蓉香蕉煎堆仔
焦糖蓮蓉西米焗布甸
朱古力牛油果西米露
等級4
296
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2013-07-02 404 瀏覽
城中新熱點,位處中環上海灘上邊,在拍攝熱點樓梯邊,選址已經具體型格的條件了,難怪連午市也全場爆滿。蜜汁燒叉燒-索價不菲,而物有所值。豬肉鬆化不韌,幾乎不太需要咀嚼,而叉燒汁是港人非常喜歡的蜜汁風味,清甜可口。雖然我比較喜歡傳統燒味店的風味,但我相信這絕對是港人喜愛的類型!黑魚子煎釀鮮蟹拑 ,明顯是價值不菲的菜式,集合了幾款最高貴的食材,加上美輪美奐的賣相,相信大部人也一定相當滿意。其實是釀蟹拑,不是我那杯茶。鮑魚雞粒酥,我想任何人也一見傾心,大大隻原粒鮮鮑魚放在雞粒酥上面,鮑魚非常軟熟,可以輕易咬開,不會吃得狼狽。個人非常欣賞那個撻,酥皮厚度適中,入口鬆化而充滿牛油味道。一軟一脆的雙重口感,真的非常好吃啊!龍皇帶子餃,不說還以為是燒賣來的,原來餡料是帶子,再加上大蝦,鮮味無比。陳皮馬蹄牛肉滑腸粉,又是要讚這個腸粉皮,有韌性而不糊口,厚薄適中,與餡料的比例剛剛好,吃下去帶淡淡的陳皮味,很醇厚絕對是我喜歡的味道!黑松露鮮菌石榴果,真是不得不讚這裡的點心,有2大強項,一就是賣相精緻,二就是點心皮做得非常出色。這個石榴果又體現了這2大強項。黑松露鮮菌充滿泥土的氣息,清新可喜,加上加入了澄麵做的
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城中新熱點,位處中環上海灘上邊,在拍攝熱點樓梯邊,選址已經具體型格的條件了,難怪連午市也全場爆滿。
蜜汁燒叉燒-索價不菲,而物有所值。豬肉鬆化不韌,幾乎不太需要咀嚼,而叉燒汁是港人非常喜歡的蜜汁風味,清甜可口。雖然我比較喜歡傳統燒味店的風味,但我相信這絕對是港人喜愛的類型!
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黑魚子煎釀鮮蟹拑 ,明顯是價值不菲的菜式,集合了幾款最高貴的食材,加上美輪美奐的賣相,相信大部人也一定相當滿意。其實是釀蟹拑,不是我那杯茶。
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鮑魚雞粒酥,我想任何人也一見傾心,大大隻原粒鮮鮑魚放在雞粒酥上面,鮑魚非常軟熟,可以輕易咬開,不會吃得狼狽。個人非常欣賞那個撻,酥皮厚度適中,入口鬆化而充滿牛油味道。一軟一脆的雙重口感,真的非常好吃啊!
112 瀏覽
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202 瀏覽
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龍皇帶子餃,不說還以為是燒賣來的,原來餡料是帶子,再加上大蝦,鮮味無比。
陳皮馬蹄牛肉滑腸粉,又是要讚這個腸粉皮,有韌性而不糊口,厚薄適中,與餡料的比例剛剛好,吃下去帶淡淡的陳皮味,很醇厚絕對是我喜歡的味道!
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黑松露鮮菌石榴果,真是不得不讚這裡的點心,有2大強項,一就是賣相精緻,二就是點心皮做得非常出色。這個石榴果又體現了這2大強項。黑松露鮮菌充滿泥土的氣息,清新可喜,加上加入了澄麵做的皮,亮麗透明,嚼勁十足!
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焦糖蓮蓉西米焗布甸,本是非常期待的一道菜,因為一向對西米焗布甸有股情意結。可惜是有點失望了,布甸焗得不夠透徹,糊糊的,而且吉士味過濃,而蛋味不足,不是我喜歡的味道。
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糊糊的狀態,不太像布甸。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-06-01
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2013-06-27 73 瀏覽
得知這家餐廳是因為看到報紙報導,台灣總統馬英九的女兒跟她的夫婿曾出席一個瑞士名錶品牌活動,而舉辦的地點就是這裡,沒想到過了沒多久,就有機會來到這家集藝術畫廊與美酒佳餚於一身的高級粵菜餐廳,品嚐一下前唐閣名廚蕭顯志師傅的手藝。甫踏出電梯,就彷佛身處一間畫廊,也比較像是西餐廳,完全不像一家粵菜館。牆上掛著不少名家的畫作,設計簡約舒服,座位之間不會覺得太狹窄;餐檯上的餐具配搭絕不馬虎,每件都好像獨立的藝術品。侍應的服務很體貼,整體感覺良好,唯獨樓底比較矮,客人多的時候會較為嘈吵。蜜汁燒叉燒。以長型的擺盤上檯的叉燒還是第一次見,叉燒色澤和賣相當對辦,肉質鬆化軟腍,肥瘦均勻,蜜味適中,好吃。鮑魚雞粒酥。鮑魚是用上南非16頭乾鮑,先用老雞、金華火腿、豬肉等材料燜煮至軟腍入味,然後與雞粒一同放在牛油酥皮中再焗香。淋上濃郁鮑汁的鮑魚,腍滑之中有彈性,加上充滿牛油香的鬆化撻皮,只吃一件實在不夠喉。龍皇帶子餃。看賣相還以為是帶子燒賣,但其實裡面一點豬肉都沒有,藏著鮮甜帶子下面的都是啖啖新鮮蝦肉,這個配搭那有不好吃的道理?黑魚子煎釀鮮蟹拑。這道賣相精緻的蟹拑絕對是功夫菜,蟹肉用熬製多時的上湯去煮,吸收了上湯
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得知這家餐廳是因為看到報紙報導,台灣總統馬英九的女兒跟她的夫婿曾出席一個瑞士名錶品牌活動,而舉辦的地點就是這裡,沒想到過了沒多久,就有機會來到這家集藝術畫廊與美酒佳餚於一身的高級粵菜餐廳,品嚐一下前唐閣名廚蕭顯志師傅的手藝。
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甫踏出電梯,就彷佛身處一間畫廊,也比較像是西餐廳,完全不像一家粵菜館。牆上掛著不少名家的畫作,設計簡約舒服,座位之間不會覺得太狹窄;餐檯上的餐具配搭絕不馬虎,每件都好像獨立的藝術品。侍應的服務很體貼,整體感覺良好,唯獨樓底比較矮,客人多的時候會較為嘈吵。
132 瀏覽
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蜜汁燒叉燒。以長型的擺盤上檯的叉燒還是第一次見,叉燒色澤和賣相當對辦,肉質鬆化軟腍,肥瘦均勻,蜜味適中,好吃。
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鮑魚雞粒酥。鮑魚是用上南非16頭乾鮑,先用老雞、金華火腿、豬肉等材料燜煮至軟腍入味,然後與雞粒一同放在牛油酥皮中再焗香。淋上濃郁鮑汁的鮑魚,腍滑之中有彈性,加上充滿牛油香的鬆化撻皮,只吃一件實在不夠喉。
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龍皇帶子餃。看賣相還以為是帶子燒賣,但其實裡面一點豬肉都沒有,藏著鮮甜帶子下面的都是啖啖新鮮蝦肉,這個配搭那有不好吃的道理?
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黑魚子煎釀鮮蟹拑。這道賣相精緻的蟹拑絕對是功夫菜,蟹肉用熬製多時的上湯去煮,吸收了上湯精華,味道鮮甜,而且裡面還釀入了鮮蝦肉,口感更加彈牙豐富。
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三蔥爆龍蝦。這是唐閣的招牌菜,也是得獎名菜,以前還沒有吃過,所以很高興蕭師傅把這道龍蝦組獲得至高榮譽金獎的菜式帶到這邊。三蔥即是洋蔥、乾蔥及青蔥,炒過之後的龍蝦惹味非常,龍蝦肉鮮甜彈牙。材料雖然簡單,但的確好吃,難怪能成為得獎菜。
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黑松露鮮菌石榴果。師傅將榆耳、雲耳、冬菇、甘筍切碎,拌以紐西蘭的松露醬造成餡,再用水晶薄餃皮包著,最後用香蔥繫緊,蒸好之後在石榴果上面加上松露碎作點綴。水晶餃皮軟糯煙靭,中間的素餡清新,配上松露獨有的香氣,令人印象深刻。
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朱古力牛油果西米露。一開始沒有看到是什麼甜品,但看到是淡綠色很容易就想起蜜瓜,喝第一口時覺得甜甜的,很清新,還真的以為是蜜瓜,但多喝幾口就喝得出是牛油果,因為我本身非常喜歡吃牛油果,但通常都只會在沙律或西式菜餚中出現,做成中式甜品還是第一次嚐到,沒想到味道還真不錯呢。
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楓葉柑桔酥。弄成楓葉形狀的酥餅,裡面藏著一絲絲柑桔,入口微暖,牛油酥皮焗得頗香,口感鬆化,而且不會太甜,令人回味。

是日實在吃得非常滿意,要不是有工作在身要早點離開,真想繼續留下來吃吃其他甜品。來訪當天是平日午餐時段,客人蜂擁而至,但過了午飯高峰時段仍然有不少人在用餐,看來這裡已經成為附近上班的人的新食點,所以想要來的朋友最好還是先訂位了。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-06-19 292 瀏覽
五月上旬•炎熱!想不到在都爹利會館再遇這一道得獎名菜:香蔥爆龍蝦。聞起來香,小龍蝦殻薄肉嫩,同炒的蔥段、乾蒽及洋蔥更好吃。而想不到蕭師傅做的鮑魚雞粒酥也很不錯,可以媲美城中的其他幾間名家。鮑魚腍身有鮮味,酥皮底滿有牛油香。
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五月上旬•炎熱!

想不到在都爹利會館再遇這一道得獎名菜:香蔥爆龍蝦。聞起來香,小龍蝦殻薄肉嫩,同炒的蔥段、乾蒽及洋蔥更好吃。

而想不到蕭師傅做的鮑魚雞粒酥也很不錯,可以媲美城中的其他幾間名家。鮑魚腍身有鮮味,酥皮底滿有牛油香。
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食