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餐廳: The Chinese Library
資訊:

為推動全港減鹽減糖新飲食文化及新生活態度,食物及衞生局、降低食物中鹽和糖委員會及食物環境衞生署食物安全中心推出了《少鹽、少糖、少 • 確幸》餐飲聯盟,參與食肆會提供少鹽少糖選項予顧客,部份更會提供特定減鹽減糖菜式。參與減鹽減糖食肆會獲發計劃標誌,以供張貼於店舖內,供顧客識別。詳情可在此瀏覽:https://www.fhb.gov.hk/cn/our_work/feh/rssf.html

港鐵香港站 C 出口, 步行約8分鐘 繼續閱讀
電話號碼
28483088
開飯介紹
這中菜館位於大館內,而裝修則採用典雅的西方風格。餐廳提供的中菜多元化,包括粵菜、潮州菜、川菜等;而菜式亦加入了創新的元素,如注滿香辣喇沙濃湯的小籠包,充滿新加坡風味。 繼續閱讀
營業時間
今日營業
11:30 - 20:30
星期一至日
11:30 - 20:30
付款方式
Visa Master 現金 AE 銀聯
其他資料
支持防疫 詳細介紹
網上訂座
Wi-Fi
酒精飲品
自帶酒水
切餅費
賞訂座積分
外賣服務
加一服務費
有關獎賞計劃
食評 (33)
This restaurant is located in Tai Kwun, Central. Today is my first time visiting this historic architectural group which used to be Central Police Station, Victoria Prison and Central Magistracy. Entering the Police Headquarters Block, the stone steps leading up to the restaurant brought a feeling of walking back in time. The staff greeted us and showed us to the table after a short wait at the bar because we arrived slightly earlier than the opening time at 6pm. But soon we were seated at our table, at the end of the restaurant. The slanted roof, wooden floorboards, reminded us of the heritage of the building, but the dimly lit ambiance, the decor and furniture certainly brought a nice contemporary relaxing comfort to diners.We decided to order the Golden Library Menu ($588 each). The first course is Dim Sum Platter, including Laksa Xiaolong Bao and 'Racing Crab' Dumpling with Steamed Black Cod & Egg White. The steaming hot xiaolong bao got a thin dough skin, wrapping some laksa soup base. Creative and tasty, it is definitely worth trying. The dumpling is equally good, with the black cod on top soft and melting in the mouth. The two dim sum prompted me to plan coming for lunch later and try more varieties. The second course is Roasted 45-Day Imperial Peking Duck (2 pieces per person). These are already served wrapped up so we did not need to get our hands dirty, but also missing some of the fun eating this. The duck is tender, but the skin is not crisp after steaming. Still quite delicious though.The third course is Crispy Aubergine with Sakura Shrimps and Green Strings Beans. One of my favorites in the evening, the aubergine is deep-fried perfectly, crispy outside with golden brown color. There are some sakura shirmps and minced salted fish with finely chopped green string beans provided a fantastic savory taste to complement, and the beans got a crunchy texture too. Truly exceptional.The fourth course is Chicken with Sichuan Pepper & Spring Onion Oil. An interesting presentation, there are two sections of the chicken pate, with a white and black part. The white one reminds me of the wine marinated drunken chicken and the black having some sesame flavors. All serving on some numbing Sichuan pepper and spring onion oil to bring an additional dimension of flavors. The fifth course is Shredded Beef with Sichuan Pepper Essence wrapped in Lotus Leaf. Another great dish, I like how the different vegetable are shredded thinly and equally, then mixing with the Sichuan pepper essence to provide an amazing fragrance, some spiciness but not overly so, and the signature numbness. Greatly seasoned to perfection, another of my favorites in the evening.We ordered this sixth course as a supplement, and happy that we have made a smart decision. The BBQ Pork Loin Glazed New Zealand Manuka Honey ($88) is truly tasty, with the pork loin juicy and tender, grilled perfectly with some charred on the edges. The honey used is not too sweet but got a nice aroma, and the sprinkle of some white sesame beautifully complements the overall palate. Must try in my opinion.The seventh course is Hunan Style Steamed Hokkaido Scallop. The scallops is served on the shell, with the baked soy bean mash giving a touch of savory. But the best part in my opinion is the flat rice noodle underneath. Having absorbed all the flavors from the scallop and bean mash, the noodle is very flavorful and the slightly chewy texture allows a good bite too. The eighth course is Wok-seared Angus Beef Tenderloin with Pickled Pepper & Mushrooms. This dish has a big flavor, with everything rich and intense, the beef tenderloin are soft and juicy, but personally is a bit fatty for my liking. The best part, however, is the bell pepper and mushrooms, which got a crunchy texture and rich in taste. The ninth course is Sichuan Garoupa with Glass Noodles in Chili Broth ($198 supplement). Another dish we add, this one again is what I would recommend, especially if you like this Sichuan style of cooking. The fish fillet is very soft and tender, delicate in taste which matches with the chili broth. Not too spicy, it allows us to enjoy the glass noodles without trouble, and the sour pickled vegetables added a great taste to the broth making eating the glass noodle unstoppable. Another recommendation.The tenth course is Singapore Chili Soft Shell Crab. Another creative and interesting dish, the soft shell crab is deep-fried and then put in a sauce, very aromatic with the finely shredded lemon leaves. Overall this dish is good, but compared with the others it might not have as memorable. The eleventh course is Wok-fried Seasonal Vegetables, and we have Cauliflower. Simple, but it tastes good nonetheless, with the chef using plenty of garlic to stir-fry the vegetables, infusing them with a rich and intense garlic note. The twelfth course is Pan-seared New Zealand Lamb Cutlets with Chili & Pork. By now we are very full but the lamb cutlets are too good to give up, with the meat tender and without any hint of mutton gamey note. The chili and pork on top enhanced the flavors, making this dish matching great with an icy cold beer.The thirteenth course is Egg White Crispy Fried Rice with Vegetables. Decided to just pack it back because we could not eat anymore, I have a spoonful of the fried rice, and it is fairly good, with each individual rice grain distinct, and one can feel the high temperature used to do the stir-frying, and there are also some crisp rice added to add to the crunchy mouthfeel. Finally coming to the dessert, with the Chocolate Lava Mochi with Yuzu Jelly. The mochi is very good, having the soft texture of a typical mochi on the outside but a melting lava chocolate interior, oozing out with the bite. The chocolate filling is appropriate in sweetness and rich too. The yuzu jelly is light and delicate, and the chef creatively adding some mandarin peel to enhance the dessert. This is so far the most number of dishes in a tasting menu for a Chinese restaurant I visited, with the bill of $1,791 a good value. The service is also quite good, with the staff coming to introduce each dish. If the dishes can come at a slower pace it would be better, as we have the whole table full of dishes even though we are already eating as fast as we can. A good place to enjoy some nice food after the visit to Tai Kwun. 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 2020-05-30
2390 瀏覽
與同事一起共進午餐來到了大館這間帶點中西合壁的餐聽,一入門口已經覺得這裡有點富麗堂皇。內裡的裝飾十分高貴,有不少大吊燈,空間感十足,餐卓也坐得舒服。黑松露蝦餃,黑松露味濃,十分足料,並不是單純只用上黑松露水,是真真正正嚐到黑松露。黑蒜燒賣,蝦肉爽口彈牙,混上的豬肉肉質軟稔,最怕吃燒賣時吃到豬肉的油溢味,但這裡完全沒有。喇沙小籠包,第一次嚐到這種創意料理,每咬一口都有濃濃的喇沙從包子裡滲出來,而且外皮十分薄肉汁也相當豐富。海膽蟹肉春卷,外皮鬆脆,蟹肉海膽鮮甜。巴馬火腿蘿蔔糕,因為巴馬火腿已經醃過了不用再額外點醬,而且蘿蔔糕煎得十分適宜,沒有煎過頭變成粉狀。黑椒和牛酥,酥皮十分鬆脆,內層的黑椒再配上牛肉汁十分惹味,帶點微辣十分刺激。和牛石頭鍋飯,牛肉有嚼勁,帶點燒汁,有中式菜餚鑊氣。美祿糯米糍,將懷舊的味道融入到了甜點當中,每咬一口都有濃濃的美祿味道,糯米糍相當軟。重頭戲是北京填鴨,餐廳提供了六種特色醬,意想不到黑松露會與烤鴨外皮如此匹配。總拮而言點心類都十分有水準,加了不少西方的食材及元素提升了不少味道,而且食物的賣相十分精美,是一場視覺及味覺的享受。 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1 2020-09-22
0 瀏覽
即日上網OpenRice book 都book到位 行錯入口 兜左好大個圈先上到去一入到餐廳 裝修好靚好特別! 兩個人坐左側邊圓枱!好大張 !一黎我地都無睇menu 就叫左個set dinner 開頭3-4度菜都ok 但第5度菜開始就出得好慢 ! 其實我 都唔知道個set dinner 有幾度菜! 最後 食極話仲有 野黎緊 ! 如是者我食左兩個半小時 但啲菜都未出哂黎 ! 我出到第8度菜我就叫埋單 其他就打包 點知 打包 都夠食多一餐 呢個餐真係好底食 !睇返個menu 先知加加埋埋有12道菜 其實食到一半都飽 因為出得太慢啦! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
Came here for the Golden Library set menu and I was not disappointed at all. Quite a few of my favorite dishes were there andI also got to try a few new dishes. Best dish of the night had to be the wok seared Angus beef tenderloin. It was juicy, tender and well seasoned !!! Second best had to be the crispy egg plant. It was indeed crisp and tasty.It was my first time to try the shredded beef wrapped in lotus leaf. It was light and quite good. I also liked the crispy fried chicken - moist and got a spicy kick to it.Most disappointed was the Peking duck. Came wrapped and the skin was not crispy anymore. On balance, a very good meal ! 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1 2020-05-23
1318 瀏覽
298 點心放題 需加一茶錢 我當日飲 龍井 另加58蚊食90分鐘食了12籠, 整體不俗,雖然出菜都快,點心不算太醜,環境很好,打卡一流,服務佳,侍應主動問有什麼幫忙,雖然他們十分忙,仍保持服務質素出菜方面,管理層應該想想有什麼有效方法提高效率但其中有些點心賣相和 官方出入很大例如 藤椒伴翡翠,我初時以為是伴碟來,只是一些草狀物體,但instagram是刀工是很美的茶我覺得不錯,很甘甜如果你大食又想試新派點心,其實可以一試,但只限星期六日 12至3時 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)