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5-min walk from Exit F1, Causeway Bay MTR Station
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Telephone
53382782
Opening Hours
Today
12:00 - 14:30
17:30 - 23:00
Mon - Sun
12:00 - 14:30
17:30 - 23:00
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
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Yet another lively Bday celebration- nothing short of a banquet. A very extensive menu prepared by our popular hosts. Here’s what we had.-水晶話梅紅石榴- light and tangy opener, its combination of sweet and sour flavors awakening the palate. -醬漬青瓜- artfully presented, delivering a perfect crunch with a savory, umami-packed marinade.-燒椒醬撈花螺- with the smoky grilled pepper sauce adding a welcome kick to the tender meat.-豆豉鯪魚油麥菜- a bold and complex starter.-脆蔥鮑魚- with the crispy scallions creating an irresistible combination of textures and flavors.-泡椒花菜梗- the Cauliflower Stems were subtly tangy and spicy. -酥香烤籽魚- delighted crunch to the anchovy’s briny flavor. -雙椒乳鴿- tender pigeon infused with the heat of spicy peppers, creating a smoky, fiery dish. -泡椒花甲- fresh and tender clams perfectly complemented by the bright acidity of pickled chili.-杞子松茸雪耳燉雞湯- light yet luxurious, with the earthy aroma of matsutake mushrooms and the delicate sweetness of goji berries creating a deeply comforting bowl. -臘味薑絲蒸農家倉魚- fish was fresh and flaky, the cured meat adding depth and the ginger providing a subtle kick. -蒜苗野菌炒牛肉- garlic sprouts added a bright, aromatic element to the rich beef. 豆醬煎焗越南大肉蟹煲- natural sweetness of the meaty crab enhanced by the savory bean sauce. 自家臘腸炒芥蘭- a comforting classic. 大少酥薑蔥油脆皮雞- meat was juicy and flavorful, elevated by the fragrant ginger-scallion oil. 常家蒸水芙蓉- silky and delicate. 花膠撈麵- gelatinous fish maw paired beautifully with the springy noodles. 雞油花雕蒸馬友- served individually, with the Chinese wine adding a subtle sweetness and aroma. 蝦湯水瓜煮龍蝦- shrimp broth adding fresh richness. 筍尖紅燒肉配香苗- bamboo shoots adding texture and freshness to the melt-in-your-mouth pork belly. 雞湯芥菜豆腐煮丸子- another nourishing dish, with the light yet flavorful broth tying all the elements together.二十五年陳皮雪梨燉桃膠- the aged tangerine peel adding a fragrant complexity to the delicate snow pear; a soothing, sophisticated end to the feast.In summary: extensive menu combining tradition with refinement. The refreshing array of appetizers in particular were bold and balanced, thoughtfully prepared and beautifully presented, showcasing the artistry of Chinese cooking.
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睇佢社交平台都見到有唔少名人去過食飯，去食飯當日亦都撞啱有名人慶生，如果大家枇撞到名人嘅話，不妨去試吓😆講返正經野，訂座時候，呢間私房菜可以因應你嘅budget去編制菜單，編制好既菜單會send 比你過目下，唔岩可以叫佢改，菜式包啱你心水。今次食飯就約每人 $1100 / 13 道菜。個人印象最深刻就係藤椒蒸馬友柳魚，藤椒蒸龍躉成日聽，藤椒蒸馬友柳魚就第一次食，原來呢個組合都好夾，除咗藤椒蒸魚上面亦都鋪滿薑蔥，即使唔連呢堆薑蔥藤椒食魚，魚肉都已經完全滲透住呢堆配菜嘅味道，加上魚肉本身鮮嫩多汁，即場忍唔住咗碗飯食😆 因爲真係好好食。每一個菜式都有廚師自己獨特嘅配搭，係有心思去烹製菜式既餐廳，有一部分菜式配搭更加係無係出面中菜餐廳見過，亦有手功菜，好特別👍🏻 味道賣相基本上都好好。餐廳可以訂房，聚餐一流。不過記得當日要同餐廳再Double confirm係咪真係留咗房俾你❗️
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呢間餐廳由廚藝超卓「楊應紅」師傅同「楊智明」師傅主理，不拘泥於特定菜系，採用廚師發辦形式，根據時令食材精心搭配菜單🥢🪷午宴菜單（$380/ 位）💗撈汁花螺花螺預先拆肉非常貼心，肉質爽彈新鮮，配上特製燒椒醬，麻辣醒胃🐚💗怪味松板肉怪味松阪肉概念有少少取自糖醋排骨，先將豬頸肉炸至脆皮，再裹上集合「甜、酸、苦、辣、鹹」五味嘅獨特醬料，味道非常豐富🐖💗巴旦木蜜烤南瓜南瓜用上話梅、蔥油等煮腍後再烤，味道香甜軟糯，再灑上巴旦木果仁碎增加口感🎃💗芹香紫菜丸子燉雞湯芹香紫菜丸子雞湯湯色清澈，味道樸素清淡，帶著清幽嘅芹香，配上兩粒爽滑嘅手打丸子，更可按個人喜好加入紫菜，令味道更清香🍲💗藤椒蒸馬友柳馬友魚柳預先去骨非常貼心，鋪上滿薑蔥、蒜蓉同辣椒一齊蒸，再淋上豉油提鮮，魚肉細嫩鮮味，散發陣陣藤椒嘅麻香🐟💗鮮沙姜啫啫雞選用新鮮本地泰安雞，加入鮮沙薑、芫茜同芹菜，放入砂鍋爆炒，雞件焦香有鑊氣，雞皮爽彈帶適量油脂，同時雞肉嫩滑，沙薑香濃郁惹味🐓💗映水芙蓉呢到嘅蒸水蛋係用上蒸蠔、蜆同螺既海鮮汁，加上湖北蛋製作，入口非常嫩滑鮮味，再加上用豬油爆香嘅蔥粒同豉油🥚💗清炒時令蔬小白菜翠嫩清脆，除咗加咗蒜蓉去炒，最畫龍點晴係加咗花雕酒，食落有淡淡嘅酒香🥬💗時令鮮果盤時令水果包括哈蜜瓜、紅提子同車厘茄，為整頓飯畫上圓滿句號🍇
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之前見朋友食完晚飯大讚, 尋日一行十人去食 Lunch 和同事慶祝生日, 五個前菜, 一個湯, 六個主菜, 加生果. 每位 $380+10%. 一開始已經吩咐侍應我們趕時間, 但上菜速度都係太慢了, 不停催促都食咗成兩個鐘. 頭盤冷菜：怪味松板肉 – 無咩肉汁, 有D乾燒椒醬花螺 – 無咩味, 好似白灼花螺咁巴旦木蜜烤南瓜 – 南瓜好甜豆豉鯪魚油麥菜 – 十個人呢個份量大少了, 每人只分到一茶匙, 豆豉鯪魚和油麥菜都不是貴價食材, 建議大方D 俾多小小雕皇醉香蝦 – 賣相好靚, 但剥走蝦殼之後 D 蝦肉好霉, 質感怪怪的, 好似浸酒浸過龍湯：芹香紫菜丸子燉雞湯 – 個湯好清, 肉丸彈牙, 將烘乾的紫菜俾客人自己浸落湯一齊食, 好食主菜：雞油狀元紅蒸馬友柳 – 十個人入面有三個話鯹, 我覺得還可以大少酥薑蔥脆皮雞 – 皮脆肉嫩, 仲去埋骨, 好食脆皮咕嚕肉 – 同前菜的 “怪味松板肉” 差不多, 加咗 D 酸酸甜甜的脆糖, 幾得意金沙蒸豚肉餅 – 個樣唔好睇, 味道是可以的, 叫白飯不用另外加錢映水芙蓉 – 蒸水蛋好滑, 好鮮味春菜煮肉丸子配一口米粉 – 一上檯就發現同頭先個湯咁似樣嘅, 都係果 D 肉丸, 加咗D菜, 寫菜單的要打手板, 不過個湯撈米粉係幾好食的時令鮮果盤 – 個蜜瓜係好爽甜, 藍莓係好大粒, 但是得兩種生果稱不上是果盤吧 整體來講有D失望, 呢個價錢可以有好多其他選擇, 應該無下次了.
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位於銅鑼灣Cubus 10樓的私房中菜「常真味」，以《菜根譚》的哲思為靈感，傳遞出「真味是淡，至人如常」的深刻意義。這不僅是對食材本味的追求，更是對生活態度的詮釋！🌱💖🍃由廚藝超卓的「楊應紅」師傅和「楊智明」師傅聯手打造，這裡沒有固定的菜系，只有對食材的極致尊重和對百家味道的探索。每一道菜都讓人感受到家的溫馨，彷彿回到了那個熟悉的味道中。🏡❤️🍽️餐廳的設計融合了傳統中式元素與現代風格，營造出老上海的靜謐與淡雅。每一個角落都散發著溫暖的色調，讓人感到放鬆與舒適。🌸🎨🕯️中菜Omakase體驗，讓你在每一次用餐中都能享受到廚師精心挑選的季節性食材，帶來驚喜的味覺之旅。🍣🌟🍽️🌶️ 必試美食推薦：🌟 泡椒花菜梗：清爽的花菜梗，前菜的選擇真是特別又開胃！🥦✨ 🌟 鮮檸海蜇頭：酸甜開胃的海蜇頭，搭配檸檬，口感絕佳！🍋😋 🌟 脆葱鮑魚：鮑魚彈牙，脆葱香氣四溢，讓人一試成主顧！🐚😍 🌟 拍薑海鹽蒸星斑：星斑肉質嫩滑，簡直是味蕾的享受！🐟🤤 🌟 咸魚豬油渣薑蔥焗大肉蟹：鹹魚與豬油渣的完美結合，香氣撲鼻！🦀🤩 餐廳還提供獨立房間，讓你和家人朋友可以享受私密的用餐環境，增強人情味的氛圍。特別的是，還有一間房間配有露台，讓你在享受美食的同時。🌿🌞🍃💰 性價比高的私房菜 💸✨
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