中華廚藝學院

一行五人，十分讚賞中菜廳雅緻的佈置。每度菜餚都是用心製作，尤其是燉水鴨湯和燒排骨；其他小碟熱葷的味道也十分清新美味。大家非常欣賞各菜餚的擺放，令人垂涎欲滴。服務員的工作態度十分細心及專業。…查看更多

🔍 中華廚藝學院📍 香港薄扶林道145號The Best of the Best Masterchef 2024由亞洲餐飲廚藝協會主辦，中華煤氣贊助。係中華廚藝學院舉行依個廚藝比賽。收到邀請，去左參觀中華廚藝學院，睇The best of the best MASTERCHEF廚藝比賽，有好多餐廳參加，競逐依個美食之最既獎項。除左各大餐廳的主廚及廚師們，專業評審團仲有見到好多名廚！今年比賽主題係乳鴿同菇菌，個個大廚都好忙，煎﹑炒﹑煮﹑炸﹑炆﹑燉﹑焗﹑任何一種烹調方式都可以係度見到。個個大廚都使出渾身解數，發揮創意兼展示實力，務求奪冠，每道菜都好精緻好吸引！完！…查看更多

第一次去，環境很寬敞而且有不少有特色的擺設，像小型博物館。菜主要是套餐，也有幾味散餐。杜仲排骨湯非常香，雞絲粉皮雞肉很鮮，酸菜魚也很新鮮而充滿麻香，魚肉也多。贊👍…查看更多

2023-4-21的行程:灣仔峽公園~香港仔水塘~香港仔自然教育徑~港仔天后古廟~華富邨神像山~瀑布灣公園~瀑布灣~入住T酒店~中華廚藝學院晚餐。我們預約七時享用晚餐，來到八樓中菜大堂，內裏裝潢跟我2018年到來午餐，大致相同，惟留意到廳堂的一台古琴已收起不復見。今晚享用的佳餚大致都滿意，唯是椒鹽鮑魚多油並開始放涼了！螺頭燉湯非常清甜！五味雞尚不錯！小炒皇用料是海鮮。爆肉絲，有北京填鴨風味，薄餅帶給好味澱粉質。清湯腩灑少許芹菜碎，增添香氣！津白清清地，蠻不錯！伊麵吸收很清香的雜菌，十分可口！兩款甜點，我較喜歡紫薯香、忌廉滑，煙煙靭靭的水晶包。西餐廳在六樓，早餐在西餐廳享用。今晚全廳客人都是品嘗相同菜餚，每位盛惠$328，並不昂貴。我們對酒店與廚藝學院服務質素都感覺良好，用餐後完結充實的南區一天遊，要好好休息。…查看更多

今天有幸能跟會員朋友來到香港薄扶林道145號薄扶林訓練中心綜合大樓8樓午膳。這裏是一所提供全日制及兼讀制的廚藝學院，並設有訓練餐廳及酒廊，讓學員在實際的工作環境實習。我們今天選吃的是中式套餐，每人可享用湯、前菜、點心、燒臘、熱菜、飯和甜品，每位收$170。這裏的餐單是定期更換的。大家各自點過茶後，學員便給我們介紹今天的菜式。隨即便送上熱茶和前菜。～牛蒡雪耳燉豬腱這個燉湯一點也不會肥膩，健康清潤。～芝士雞粒酥+山珍素菜包雞粒酥餡料豐富，吃起來近似雞批。素菜包做得很好，餡料和包皮也不會糊口。～海蜇拼麻辣牛腱海蜇爽口，牛腱又夠淋，麻油味濃，麻辣味不會太辣。～荷芹炒雙魷+茘芋炆滑雞球+桃膠扒津白荷蘭蛋和芹菜味道一般，魷魚有咬口。茘芋炆得粉淋，雞肉已去骨，吃起來啖啖肉。美顏補品的桃膠又怎會不受歡迎呢！再配上又軟又入味的津白就更理想了！～臘味糯米飯賣相不俗，臘味配料豐富，配上粒粒軟硬度適中的糯米，頓時令人胃口大開。～萬壽果燉雪耳清潤甜品味道不會過甜，粒粒萬壽果配上爽口雪耳，口感不錯。…查看更多

同家人去食，呢間餐廳係VTC的學生去實習招待客人的場地，但當然要是會員才可以進入用餐，吃過之後不得不讚😋，環境優美、價格美麗便宜，菜餚好比外面的西餐廳🍴更好味😋真係一大驚喜🤩。雖然如果對於住九龍、新界的朋友來說有點遠，但凡事都有第一次，不試過點知好唔好食呢？🤪先是學員介紹餐單，之後學員過來幫你落單。一開始會送上熱辣辣的麵包🥯，麵包已經好好食，我一口氣已經吃了3個😂😂😂，（也太餓了吧）。然後送上沙律🥗、湯🥣、咖啡飯和甜品🍮整體來講唔好睇佢啲野食好似好少，但係食完係會飽既😂，有機會下次再來試😋…查看更多

住過一次便喜愛上呢度個環境，上次疫情無餐供應，今次原本想訂 25 號入住幫隻佬慶祝生日，點知得 24 號有位，咁就早一日，順便試埋個晚餐啦。訂嗰時西式餐餐單都未出得中餐，到預訂日期前幾日先出餐單，隻佬最後揀食西餐。有個老友放工嚟 join 晚餐，好彩都趕得切未黑晒，可以欣賞吓個海景 😍由一班小朋友 serve 都有小小蝦碌，介紹佢哋自制特飲都幾攪笑，我哋每人 order 咗一杯，味道都唔錯，事後導師話佢哋研究咗好耐先整到個香茅糖漿 👍熱天飲好舒服。3 款頭盤試咗 2 款，個人比較喜歡西瓜嗰款，燒完仲好清甜，唔孤寒嘅芝士 🤣🤣🤣餐湯係凍磨菇湯，啱晒咁熱嘅天氣。3 個人試晒 3 款主菜，雞胸肉可以煮到一啲都唔鞋，比出面餐廳出色，銀雪魚好清香，估佢唔到個木瓜大蝦咖哩好好味，不過食完主菜好似未飽咁 😅😅上埋甜品，之前已請餐廳幫我喺隻佬份甜品上加個生日朱古力牌，點知係成班學員一齊圍住唱生日歌 💖💖💖 餐廳其他客人都拍手打拍子，加埋杯咖啡就飽晒，成個晚餐好 perfect 🥰🥰餐飽食唔晒，好喎心咁問我哋要唔要打包，但杯特飲我未飲晒，問都無問就收咗我 🤣🤣🤣 都有小小改進空間。事後先知原來西餐係不定時供應，一兩個月先一次，所以試到都算好彩 😊事後送朋友去搭車，撞到班放學嘅小朋友，打打鬧鬧戲笑住咁走，都好欣賞佢哋提供服務時嘅專業。…查看更多

隨友造訪「中華廚藝學院」聚餐，餐廳裝潢甚富中國特色，並擺放了不同風格的展品。因餐廳屬廚藝學院的一部份，可在窗櫥或直播顯示屏望到師傅們的手藝。另外，同場有古箏演奏表演，進一步加強了餐廳的中式氛圍。  未知是否為了控制優質的用餐環境，餐廳不招待 12 歳以下的小朋友。除此之外，餐廳亦不接待穿短褲的食客。小編有兩位朋友穿著了短褲前來，最後要借穿餐廳免費提供的長褲解決問題。一間餐廳要控制用餐環境及格調而施加合適的限制可以理解，但計及現場相對嘈吵的環境而言，實在與一般酒家中菜廳無異，令所實施的限制顯得不合比例。每天的餐單早由餐廳訂定，不用煩惱點取。是晚享用的餐單名為「大江南北晚宴」，內含 13 款大小美食。四道小前菜一拼送上。由左至右分別是「酥炸黃魚」、「五香牛腱伴蔥油海蜇」，以及「椒鹽圍蝦」。或許因預設餐單的安排，各菜餚早已備製完成。涼盤冷菜當然無問題，但熱食炸品也用上相同處理手法則問題大得多。放涼了的「酥炸黃魚」喪失了酥香脆感。「五香牛腱伴蔥油海蜇」水準持平，蔥油給力效果不足。「椒鹽圍蝦」本味不俗，圍蝦亦見可口，奈何菜式同樣因失溫而失分。是晚湯品「杞子桃膠燉豬𦟌」，湯汁清透足味，桃膠保身滋潤。「脆皮燒鵝」每人兩小件，鵝皮失脆失分，鵝肉味道普通。海參本無味，須依賴醬汁添香。這道「京蔥醬燒海參」用上濃甜的醬燒汁屬不錯的配搭，另建議加入更多京蔥。菜式引入竹筍及西蘭花亦豐富了味道口感。「青椒豉汁蝦球」的風味不及之前的「椒鹽圍蝦」，評價普通。「大千露筍雞球」微辣惹味富麻感，雞球肉質雖談不上細嫰，但也不會「鞋口」，個人挺喜歡。「柱侯脆炸牛腩」與之前的炸品犯上同一個放涼失脆的問題。牛腩連帶少量脂質，吃起來多了一份甘香，亦同時令腩肉更感鬆軟。建議用上更大件的牛腩作菜以加強滿足感及更突出腩肉的滋味。主食「欖菜燒肉炒飯」製作乾爽香口，讚！甜品三弄，款式分別是「楊枝甘露」、「迷你奶皇月餅」及「棗蓉酥餅」。在三款甜品之中，小編最欣賞「迷你奶皇月餅」。除因應節外，酥香不膩的味道是主要原因。回顧整頓晚飯，餐廳的環境與服務基本達至滿意水平，但宜考慮放寬不必要的限制。食品方面，評分只屬中規中矩，尤其是預製待用的處理手法更容易令炸品大盤失分，值得留意改善。…查看更多

最近和朋友聚舊，其中一位是中華廚藝學院的會員，聽聞那處菜式非常有水準，於是今晚一行八人來到此處，一嚐’維也納之夜‘的盛宴。此處地方舒適寬敞，窗外景色怡人，裝修華麗典雅，在此享受美食，與友人聚舊，最好不過。頭盤有牛肉清湯、沙律，主菜有牛仔肉或魚，甜品最為豐富，有朱古力蛋糕、梳乎厘和香濃咖啡。這次晚餐無論環境和氣氛與五星級飯店不遑多讓，食物選材和烹調都是廚藝學院的學生，水準都非常高，唯一缺點是主菜份量似乎少了一點，希望日後有所改善。…查看更多

今次第二次來這裏吃午餐,跟朋友來,因為朋友是會員,吃一個午餐,又頭盆到甜品都是精心之作,大家看看午餐每位這個價錢（$140）,簡直是超值!最喜愛這個翠塘海鮮豆腐及砵仔鵝肉飯！…查看更多

學生都很有禮貌，上菜時候主動以英文介紹，大部分學生懂得面露笑容！大家多多支持，他們就是未來5星級大廚喔。食物部分，很有水準，老火湯味道很出，但個飽點就一般。最有特色是可以讓我們自選不同的茶，包括八寶查及特色紅茶等，每人一小壺…查看更多

每年年尾由聖誕假期開始, 就會不停出席飯局, 由年尾吃到年頭, 一直到農曆新年過後才會停下來。這天來到中華廚藝學院, 原來有一間中菜廳, 由侍應至到廚師, 都是這裡的學生。湯很清甜, 有竹笙及冬菇, 這兒是標榜沒有味精的, 很好。餐桌擺切也很精美及講究。三款點心非常足料及好味。潮州滷水鵝片香滑入味, 有少少咸。京葱炒羊肉有少少酥, 但可以接受。炒菠菜也不錯, 但臘味太多了。學員自創菜式 ~ 豆卜釀入麻婆牛肉, 炸好了再拌汁上枱, 幾特别。唯獨份量太少, 每人只有一粒!其間喝了學員推介的飲品。還有炒麵一碗, 幾好, 沒太多油, 但太淡, 完全沒有味道。甜品是煎堆仔, 內是紫薯蓉, 新鮮即炸的, 好味喎。頗精緻的一頓飯, 感謝。…查看更多

上月中旬，乘在港島寫生之便利，寫生完畢，師生一行12人來到中華廚藝學院吃午飯。靚太同學是中華廚藝學院會員，有勞她安排，真的謝謝靚太同學推介，讓我們享受美食和優質服務。 入到來廚藝學院，發覺很不錯的視覺享受。 我曾經在大馬看過拉茶表演，在廚藝學院又再有機會看見到這些茶壼。 很有感情的算盤，皆因佢陪伴我成長。 晚上在廚藝學院，有機會口福耳福齊雙享。 廚藝學院的廚房，未來廚神的木人巷。 宮燈令我回憶起童年時的中秋節， 父親和兄長掛起當年比我還要高的走馬燈在店鋪中。 可以選擇自己個人喜歡的茗茶，因為是每位一盅。 燉湯鮮甜無比，酸菜酸到無朋友，但很爽脆。 八寶茶盛放在雙耳焗杯，不燙手喎！除了多種款式茗茶選擇，廚藝學院學生會自行設計果汁特飲，向顧客推薦，由於大家都少飲冰凍飲品，不過，都鼓勵和支持學生，我們要兩杯大家分享，橙、芒果和其他鮮果打成汁，味道清甜可口。不過忘記拍攝照片分享給大家了！ 三色餃子是手工點心，有甘筍、青豆、金華火腿茸和豬肉饀，味道尚可，旁邊煎餃子則香鬆可口不久油膩，青綠色的蒸餃，雖然忘記內饀，都記得是好吃！ 焗得香味濃濃的豬頸肉伴沙律菜，洗滌油膩感覺。 黃金蝦球，黃金（鹹蛋黃）起沙感覺不足，看來有待改善。 黑椒牛柳，很惹味！ 美味煎蓮藕餅 比較油膩的炒麵 鮮奶燉桃膠，好滋潤香滑，我很喜歡哩！每道點心和小炒都先給我們過目，再分菜給每位人客，我們吃得舒服，閒聊更輕鬆。 在廚藝學院窗外可以看到數碼港。 我們開開心心帶著滿足離開廚藝學院， 向學院的學生說句真心話，無論你們是進修廚師或侍應， 努力學習！學有所成！學以致用！ 香港飲食業靠你們把關，我們都祝福你們，前程錦繡！…查看更多

Hong Kong really has a vibrant history of Chinese Cuisine Culture, and probably is the only city that you will find restaurants that specialise in dishes from all regions of China. Aiming not just to specialise, but to expertise in all Chinese cuisine in Hong Kong  is one of the goals for this institute, the Chinese Cuisine Institute. The Chinese Cuisine Institute or CCI is stealthily situated along the Pok Fu Lam Road along with the T-Hotel and Western Cuisine Institute, which have similar nature that was interweaved by The English-Speaking Dining Society (TDS). Bus is certainly an option, but I really suggest you to go there either by taxi or drive by yourself due to the rustic location. There is no parking charges, but you will need to inform them in advance if you are driving, and in fact, I suggest you to book a table every time as most of the time, walk-in is hardly possible.In order to enjoy the facilities of having Chinese Cuisine, Western Cuisine and living in the T-Hotel, one need to be an associate member with an annual fee of $1228 and anyone can be an associate member. There is no 10% charge for restaurants and that might be one bargain point for you to become a member.On Arrival, you will need to walk pass all those waiting area, tea descriptions area and history section of the CCI before reaching the dining area. Promoting hygiene is the most applaudable point in customer's point of view and CCI is so proud that they will let you see their kitchen as well. You are also welcomed to see how their students prep & cook. What has to kept in mind is that all service and food for the night are provided by their students and what these students want is I'm sure the high-end service that they can use one day when they graduate. They are here to learn and I won't be too picky to point all the tiny mistakes and blame them for this and that.The CCI is one of those places where it is nice to enjoy the dinner or even a business meal. They provide exclusive service mimicking those high-end hotel including service for seating, servicing dishes, explaining dishes and wine and answering request etc., and of course, shyness is still one of their hindering point. They only serve around 8 to 10 tables per night and tonight, we were given a table that was equivalent to a table for 10 in other restaurants. Most of the time if you dine in CCI, it will consist of 6 courses: Appertisers, soup, barbecued, hot dishes, rice and dessert. The only thing that they change is the theme and they change in a regular basis and you will never get bored with CCI. Beside the exclusive service, CCI also focused on entertainments and usually will have someone playing classical Chinese songs with Gu Zheng. The dinner theme for tonight is "North to South Regional Dinner Menu", but before the appetiser, some students came with a wine trolly and introduced all their wine to us. Remembering the tasting note isn't easy and that particular student did it very well. She explained several regions and several grape with pretty accurate tasting note, and with my passion in wine, I feel guilty for pushing her to the limit. But anyhow, I think the student was fantastic and at least good enough to pursuade me to choose the Gewurztraminer by Domaine Weinbach from Alsace. This appetiser consist of 4 small portion of nibbles: the sauteed fresh water shrimp, spare ribs in dark vinegar sauce, smoked egg and celtuce in sesame oil. Each choice is a famous dish from a specific region in China and each item has only a hint of its regional taste, not a strong execution but at the same time, not a bad appetiser. After finishing the appetiser, the soup follows. It is a sea whelk soup with fish maw and you can taste the essence of the salted ham and definitely has a good flavour. The classical taste with big fish maw and perfect texture of pak choi, I would say they nailed this dish. For Chinese cusine, it is an old faithful to kick off the menu after the soup. First after is the barbecued dish - the roasted pigeon. One of the most famous dish from Guangdong, you can almost have this dish all around HK. Slightly rough for the meat, suboptimal juiciness and slightly dull on crispness make this dish just a par dish overall. The salad with lemon vinegar was odd. It is yellow croaker next with seaweed batter mix. This yellow croaker is really excellent, tears apart nicely and robustly seasoned. Outter crust is crisp and not heavily battered with the seaweed occasionally enhancing the palate. Matched nicely with the lychee taste from Gewurztraminer.Next is the Sauteed prawn with mashed salty egg york. This dish is one of my kryptonite, the coarse mashed salty egg york with a fresh well cooked prawn is just perfect! The taste combination is just so classic and the execution is also impeccable. If you are not a healthy freak, this dish, I would say, is a dish that is impossible not to love!Half-way through the "Hot dish" is the stir-fried diced beef with walnut and asparagus. The walnut and the sweetened chilli sauce is the soul of the dish. However, the chewiness and lack of beef essence was in fact too significant that drag the overall experience, and more importantly, the beef was too uneven to be called "diced" as described.The Last hot dish is the steamed bamboo fungus stuffed with minced fish. The portion size here, as we can see, was not too busy in order to let customers has wider range of choices. Fungus was invigorating and caused good contrast with the minced fish. It was less savoury and gave a softer taste and seemed to work like a sorbet, which clean your palate before your next dish. Not a bad choice, but I wasn't impressed as the fish was slightly too mashed up.Rice dish is certainly one of the old faithful dish for Chinese but this fried rice with diced chicken with abalone sauce was slightly bland. Individualized rice and similar sized chicken dice was ok, but the abalone sauce can be richer. Up to this point, I kind of have an eerie feeling that there was something missing. I thought for so long and tt was the dish decoration and I would say it was minimal. It wasn't obvious as each dish has colourful ingredients that kind of compensate the dull and mundane presentation, but perhaps, I was too influenced by this trend.  But on reflection, this does has an impact for diners as "appearance" was also one of the factor that trigger your desire to eat.Last but not least, the dessert! It is a double- boiled red dates, lotus seeds, medlar, dried longan and snow fungus and all worked together very well, capturing all the flavours and at the same time enjoying all the original ingredients in a bowl. Sided with a pan-fried glutinous rice, and my only issue, was that the glutinous rice was stuffed with chestnut and pumpkin, which wasn't that pureed and slightly ruined the experience. With all the food above, each person only cost $298 and without 10% charges it is such a bargain. With the king-like service and food quality, CCI is certainly one of my all time favourite. The loo is somewhere that you must visit, not mentioning that it is tidy and clean without any urinated smell, there will also be someone in the toilet passing towel after your hand wash and again, the experience was fantastic. The meal was certainly correlated with the menu title and shadowing each region's characteristics wasn't easy. The CCI isn't however out to impress the diner, or to serve to become a Michelin star restaurant, but to provide practical environment for student to learn and I think this alone worth my support to them. What's up for CCI? If you want to be a true King, then the Qing Nuptial & Imperial Feast on Mar 10th & 17th is a must go! CCI did a thorough research and revive 10 particular dish of the Qing Emperors and will be conducted at the Hong Kong Heritage Museum  for $488/person.  CCI is truly a first class training institute and with aim of high standards that diner nowadays expect and with all the targets that they set, CCI will beyond doubt provide diners with food, environment and service to match.The entrance lobby of CCI, WCI and T-hotel.Roasted PigeonInternal environment of CCIInternal environment of CCI (the history section)…查看更多

這天要到南區辦點事，索性聯同太座到中華廚藝學院吃個午餐，中午到來，約坐滿一半，被安排了一張向海的檯子，景觀不錯，惟天氣欠佳，視野不清。午餐可單點或套餐，我和太座都選了套餐，香片茶味清香，茶具設計獨特，起了革命性的改良，喜歡與否，則見仁見智。先送來的是蟲草花炖螺頭，喝湯，我最注重温度，温温吞吞的湯，縱使下足材料也不會好喝，這盅炖螺頭，夠晒熱！湯的顏色呈深褐色，味道有濃郁的螺頭鮮甜味與及肉類的甜味，還有絲絲蟲草花的清香。接著是三款點心，香菇雞冠餃，形狀像一隻潮州粉果，餃皮不厚，以雜菇作餡，清淡怡人。香麻叉燒酥，咬開後仍很熱，多摺而成的酥皮很鬆化，叉燒餡也調得好味。海鮮生煎包，樣子端正，底部煎得脆，餡料有蝦的鮮味，點心都做得不錯。看樣子不知是甚麼，問學員，學員要問導師，是蜜餞四寶扎，用條煙肉紮著叉燒，蟹柳和芋頭，太細件，淺嚐。茭筍炒牛片，白茭筍切片，加了紅椒炒牛肉，白茭筍仍帶爽，牛肉醃得入味，炒得不韌，雜菌木耳豬頸肉，除本菇外，還有紅黃綠三色椒絲，豬頸肉切成條狀，炒得很香口，亦很爽，惟下油太多。學員創意菜式，是咖喱蝦，伴碟有薯粒，蝦很爽，中間有塊 papadum，是印度薄脆，整體不錯。肉絲兩面黃，肉絲，芽菜，甘筍絲炒麵，茨汁不錯，惟麵條炒得不均勻。木糠布甸，有點兒奇怪，用了葡式甜品！雖然賣相不錯，看似一個小盤栽，味道亦好，惟中式套餐棄中式甜品不用，則有點兒可惜*。負責廚房出品和侍應服務的都是中華廚藝學院的老師帶領學員進行，學員大膽地用英語介紹是日套餐，雖然咬字和發音都仍有進步空間，而招呼期間亦可能心情緊張，以致木無表情，沒有笑容，但相信假以時日，努力不懈，多練習，多參考別人成功的例子，不怕吃虧，一定能有出頭天的！…查看更多