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| Restaurant: | Nanhai No.1 |
|---|---|
| Info: |
To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
Video
Exit H/ R, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station
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Telephone
24873688
Introduction
The Chinese restaurant has been continuously selected as a Michelin-starred. You can overlook the Victoria Harbour sea views through the window. The selections of ingredients are expensive, the cooking recipes are complicated, and the shapes of the dishes are very delicate.
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Additional Information
午餐海景位置最低消費每位$300+10%，晚餐海景位置最低消費每位$600+10%。
Opening Hours
Today
11:30 - 15:00
18:00 - 22:30
Mon - Sun
11:30 - 15:00
18:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Offers
年年四、五月都有好多生日飯局，一家人一齊食飯唔少得。上個月已經嚟呢度食咗一餐生日飯，個個讚不絕口。今個週末又係兩個家姐生日，我哋再嚟食返餐，今餐俾上次印象更深刻。今次我負責落單，入到餐廳首先搵返上次幫手打點一切風趣又盡責嗰個副主任- 「波士」(我改嘅化名😂），我哋想食返上次嗰隻珊瑚蟹，但係原來單點超貴😛，「波士」建議將個套餐入面一啲菜式加大，咁我哋又食到好正嘅蟹又唔會唔夠食。😋😋👍👍人未到齊但係又驚啲小朋友肚餓，我哋叫咗兩款小食，有攞嘅時候要啲技巧嘅麥糖花生脆芋絲，同埋外脆內嫩嘅脆炸椒鹽魷魚，當然仲有食到停唔口嘅木薯片。😋😋人齊哂我哋反傳統先吹蠟燭食壽包，壽包細細隻，我自己覺得反而好啲，因為唔使迫自己食晒一個大包。吹完蠟燭，就到今晚亮點之一，超級美味嘅冰鎮飽魚，上次掛住食唔記得影相，今次影到啦！😁 呢個鮑魚一定要推介，雖然係凍食，但係味道同口感都超正，就連席上長者們都無懼冰鎭！😂鮑魚好腍，切開一條條，加埋個酸酸地嘅蒜蓉汁，靚靚咁放返入個殼度，仲有啲切到好幼嘅白蘿蔔絲伴碟，清爽鮮甜，既特別又好食，個個食到舔舔脷！我連蘿蔔絲都冇放過，將佢哋放入鮑魚殼啲蒜蓉汁，當沙律食勁好味！😋😋😋😋鮑魚之後係剁椒鹵燻蹄，因為顏色比較深，所以望落有啲似牛展，仲以為剁椒會辣，其實一啲都唔辣，我一個人都食咗幾塊。🤣花雕蒸珊瑚蟹喺今餐嘅主角，全枱人都讚不絕口，連平日唔係好食海鮮嘅家姐都食咗好多件。雖然話係花雕酒蒸，酒味唔會好濃，仲要下面嗰啲好似蒸蛋嘅嘢，又滑又好味。大人細路都冇停手，上次家姐「美人照鏡」清碟，今次輪到細佬連蟹殼都刮到乾乾淨淨。😂👍👍👍😋😋😋我平時食中餐好少飲酒，今日見到呢樽古越龍山十年陳花雕酒，加上有正嘢食、有靚海景、仲有個包裝好吸引(樽同個木盒都好靚)，酒味唔會太烈，加咗話梅，甜甜哋好易入口，破例飲咗一杯仔。今晚個餐有白切獅頭鵝，就咁睇仲以為係普通鹵水鵝，鵝肉口感滑，唔會太鹹，好食過某啲潮州滷水鵝店嗰啲。👍我覺得食牛腩好麻煩，如果啲牛腩煮得唔夠腍就會「黐牙」，呢個清湯牛坑腩上枱打開蓋嗰陣，牛腩嘅香味跟住啲蒸氣湧出來，既然咁香，黐牙都要試吓。🤣🤣一啖咬落去，牛腩出乎意料嘅腍，牛味十足。除非你唔食牛，如果唔係都幾難抗拒！呢煲薑蔥煀東星斑打開蓋嗰陣時，啲蒸氣攪到張相濛哂，證明夠晒熱。😂厚切嘅魚肉味鮮肉滑，唔會過熟，仲有煲入面嗰啲薑蔥同配菜入哂味，我同家姐兩個夾哂啲蔥段嚟食，結果成煲清晒。😋😋食咗咁多肉，最好就係有碟靚菜，呢個濃湯野菌時蔬啱晒口味，連小朋友都鍾意食，又係食到一條都冇剩。😋😂最後呢個龍蝦湯泡貴妃飯都幾特別，唔係普通湯飯，因為龍𧎚湯入面除咗普通白飯，仲有啲脆脆哋嘅飯粒，口感好特別，可以用「夠料、美味、有特色」嚟形容。飯後甜品有呢個桃膠西米露，唔太甜仲有好多桃膠，「波士」好識氹小朋友，送完橙汁又送芒果布甸。今餐喺美味甜品後劃上句號。今日天公做美可以喺餐廳露台清晰睇到「幻彩詠香江」，呢度嘢食固然好，特別係冰鎮鮑魚同埋花雕蒸珊瑚蟹，服務態度都係非常好，副主任固然係抵讃，其他員工都親切慇勤。雖然人均消費要$620，但係預咗食高級嘢就預埋人均消費會高啲。😊講真，其實好多酒店嘅「全包宴」人均消費都差唔多啦。😂P.S. 由於相片限上載12張，有啲相冇「哂」出嚟，其實佢哋個西湖海鮮羹好飲，不過睇相同龍蝦湯泡貴妃飯好似。裝橙汁個兩層玻璃杯同埋花雕酒個木盒都好特別。仲有佢哋酒吧嗰邊有幅好震撼嘅酒櫃牆，特高嘅樓底突顯咗呢個巨型酒櫃有幾壯觀。😊
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食物質素可以，但服務員態度一般，我地加叫餸菜，但原來一直都冇落到單，另外服務員想盡快收拾餐桌，好似趕住收工。整體環境略嫌昏暗，加上臨近酒吧，稍為嘈吵，人多大枱好難溝通。
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試咗個套餐，如果依個價錢包咗咁多嘢食，食物質素幾好味，但有啲藍白間條恤衫職員，態度真係一般般，全程冇笑容，態度冷淡原本想掉去坐窗口位，又係香港餐廳慣常用招數，就係話有人book咗，我七點入場到走九點都唔見有人入，可能有人10點嚟食宵夜可能好多藍白間條嘅職員都係炒散，如果換多啲笑容，香港嘅旅遊業就可以振興，今時今日咁嘅服務態度，與佢本身米芝蓮餐廳咁高級嘅環境，完全不相襯希望香港嘅飲食業真係要急起直追，否則同大陸嘅競爭，只會俾人越拋越遠
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今次特意來試買3送1的90分鐘點心放題,結果非常令人失望。除蒸籠點心以外其他食物完全不熱。尤其是煎炸食物及炒粉麵飯,根本不是即點即做而是預先煮好再上碟出來。廣東點心應該水滾茶靚,但食物根本不熱那當然連味道也大打折扣。用餐感覺是坐在米芝蓮餐廳內吃不温不熱的兩餸飯盒,連食物温度都控制不好,真是有負米芝蓮之名。埋單4位連茶芥及加一大約1千元,雖然不算昂貴但以此價錢倒不如去美心集團酒樓吃新鮮熱辣即叫即做的點心。南海一號如果想以點心放題作招來,今次的體驗是適得其反完全有趕客效果。
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🥳約了數位好友吃平日午市任點任食👏🏼，用餐時間為90分鐘，我們選了13:00-14:30時段，最後下單時間為14:00雖然選擇不太多，但有齊基本的點心和炒粉麵飯。第一輪我們先叫點心：🔺蝦餃及帶子餃正常發揮🔺义燒腸的皮是有點煙韌那種，個人不太喜愛🔺肉碎狗仔粉不錯，料多🔺素春卷味道ok，只是有點油🔺海鮮蒸水蛋裏有香蔥蝦粒，蛋蒸得很滑溜第二輪叫了一些菜式：🔺鮑汁鳳爪ok🔺京蔥炒日本豚腩片不錯🔺欖菜肉末四季豆，鹹香惹味，也沒有草青味🔺滑蛋鮮蝦仁，蛋滑蝦爽，沒有欺場，是中蝦仁🔻鮮果咕嚕肉，外皮微脆肉嫩，酸度剛好，還有鮮菠蘿粒醒胃，在大家的讚賞下encore了3次🔻香妃雞很美味，數次order中吃到髀位、雞胸、雞背和翼位，當然髀位最嫩滑，雞胸就一般🔻黑糖馬拉糕鬆軟🔻蜜糖薑汁糕熱吃最好🙋🏻♂️星期一至五$218/每位$218 x 4位=$872$28 x 4位=$112(茗茶/熱水)總數：$984+$99(服務費)=$1083
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