彤福軒

老婆生日我今晚特登拣咗依间顺德菜食，因为佢乡下是顺德😂😂😂本身系OpenRice book，点知始终做唔到Booking，成日话未能处理服务，所以直接上Rosewood网站度Booking …..高级食肆真系唔同，有电话confirm, 另外再e mail confirm reservation … 电话问我有咩要求……因为老婆生日，所以叫佢准备祝寿桃俾我….😆入到去安排咗窗口位俾我地，装修靓比较暗非常高格调，另外差唔多所有位置都睇到维港景色，虽然今日系平日，但系我都见到约八成满座，证明贵未必冇人食，同埋我见之后都有再返枱出现….我哋两个都唔饮茶，同埋我见啲茶位都唔算平成百四一位，所以就叫咗两杯冻嘅特饮，餐前佢有一个酸姜小食，跟住今晚我哋叫咗个柚皮、一个鱼汤鱼肚浸胜瓜、一个炸二十五年陈皮鸭同埋一个牛肉陈村粉，另外最后生日就有祝寿桃啦，另外餐厅再送多芝麻卷甜品俾我哋。👍👍👍👍总之总括而言，我老婆都几嘴刁，但系佢觉得今晚所有𩠌菜都好好食⋯⋯柚皮就因人而异啦，有啲可能钟意要个柚皮味，有啲钟意酸酸地的小食，咁我自己觉得就好食，酸酸地好开胃；跟住个炸陈皮鸭好香口好有陈皮味，钟意食炸嘢嘅人一定钟意，鱼汤鱼肚浸胜瓜非常清，重点一提个鱼汤非常非常之浓郁鲜味，清清地唔错，之后嚟咗个牛肉陈村粉，我老婆话个陈村粉做得非常好，咁个职员都话个陈村粉系师傅每朝用手打，所以你一食就知系好味….我留意到餐厅当你点完菜之后，佢即刻做一个排列，唔会一次过就上晒所有𩠌，另外啲职员服务系好细心，同埋佢系有一个职员专责负责你𠮶台嘅服务…. 选择这间餐厅一定系知道价钱唔会平，但系佢会俾返足所有服务、食物质素和高级餐饮体验俾你……最后负责我𠮶枱个职员送我哋出门… 👍👍…查看更多

Dinner in a semi private area. Have never been for dinner, only lunch when it first opened long time ago. Here’s what we had. Trip of appetisers:--柚香水晶柚皮- expertly prepared to retain its gentle bite, soaked in a light citrus syrup. Topped with Orange and Red Peppers.-蜜汁鲜梅头叉烧- succulent, well-marbled, and richly glazed. The honeyed exterior caramelized just enough.-果仁酥香牛肉粒- a bit spicy.彤福生拆鲜鱼羹- a dense, textured soup layered with umami from shredded 桂花鱼、鲛鱼, Chinese ham, Chinese mushroom, dried Tangerine peel, Olive Seed etc. Served atop a flaming tealight candle, soup remained piping hot throughout.金腿榄仁蟹肉鲜奶炒富贵虾球- silken cloud of wok-fried milk and egg white, punctuated by sweet chunks of mantis shrimp and crabmeat; salty hits of Chinese ham and olive seed.原只六头南非鲜鲍鱼扣鹅掌- goose web from Poland. Although the abalone was tender, the abalone sauce lacked the expected punch- a bit flat.二十四年东甲芋蓉香酥鸭- served in individual portions, so was a bit cold. Taro filling was smooth and earthy. Complexity of the aged 陈皮 could be more pronounced.金鱼腐煮笋衣- fish custard enriched with egg yolk, poached and served on a bed of bamboo shoot skin in a light broth.嫩鸡浓汤煨稻庭乌冬- a Shanghainese-inspired comfort dish, where Inaniwa Udon was simmered with Chicken in Rich Broth with a touch of chicken oil richness.十五年陈皮红豆沙怀旧白糖糕- hadn’t had this for a long long time- fluffy, mildly sweet, and slightly tangy, evoking all my childhood memories. So good I finished off everybody else’s.In summary: a menu steeped in classic Cantonese richness, with a focus on refined banquet techniques, rare ingredients, and nostalgic pairings. Unfortunateky, not every dish lived up to its one-star pedigree and a few fell short in execution. …查看更多

Time flies, and my last visit to this Michelin restaurant was almost five years ago. Located in The Rosewood Hong Kong, The Legacy House has got its name in tribute to the founder of New World Development, the owning company of the hotel, Dr. Cheng Yu-Tung. Today, we return to see what seasonal cuisine Chef Li has prepared.Seated at a spacious round table looking out to the balcony and the Victoria Harbour, the décor has not changed since the last visit, with the nice wooden partitions, ceiling panels, and the wooden tables and chairs giving a nice traditional vibe, at the same time offering comfortable and cozy ambience for diners.I ordered a bottle of Domaine Marcel Deiss, Engelgarten ($1,080) from Alsace tonight. This is a field blend of different varieties, including Riesling, Pinot Gris, Pinot Beurot, Muscat, and Pinot Noir. A complex wine with good minerality, fruity and is versatile to match with food.We decided to order a la carte, starting with Crispy Frog Leg, Ginger 脆姜酥炸田鸡腿 ($200). The meaty frog legs are coated with a thin batter, deep-fried to appetizing golden brown colour, and seasoned well but not overly salty. The chef has added some deep-fried ginger too, providing a bit of spiciness. Nice appetizer and perfect with some icy beer.Next comes one of the chef’s signature dishes, Pan-Fried Dace Fish, Preserved Meat, Dried Shrimp 家乡煎酿鲮鱼 ($520). The chef removes meat and bones from the dace fish while keeping the skin intact, before stuffing the minced meat with coriander and other ingredients back into the skin and pan-fry. With the homemade sauce using black pepper and green peppercorns, it is an amazing demonstration of artisanal skills and very tasty.Then we have Stir-Fried Sakura Shrimp, Crabmeat, Vermicelli, Clay Pot 樱花虾蟹肉粉丝煲 ($388). Served in a sizzling hot clay pot, the vermicelli has a nice dry texture, not soggy or oily. The Sakura shrimps add umami flavours to the delicate sweet crab meat, when mixed the two complements very well on each other. Another wonderful dish.The last dish we have is Poached Mantis Shrimp, Sponge Gourd, Fish Maw 水瓜鱼鳔煮富贵虾 ($580). The fish maw has a good bite, picking up the rich and delicious flavours from the stock. The sponge gourd and mantis shrimps are equally good. With finely shredded Chinese celery and red chili it is great in presentation and taste.For dessert, we have Deep-Fried Milk Custard 脆皮炸鲜奶 ($60). Wrapped in the crispy skin is the soft milk custard, providing a contrast in texture. The milk custard is not too sweet as well.The other dessert we have is Black Sesame Rolls 香滑芝麻卷 ($60). Very nicely done, the traditional dim sum has a smooth velvety texture, intense on the sesame flavours, and not too sweet.The bill on the night is $3,278. Service is good, with the staff professional, attentive and friendly. While they introduce each dish upon serving, I hope they can elaborate more which will make the whole experience even more engaging and interesting. Overall it is a wonderful experience and well deserved its accolade.…查看更多

Last night, I had the incredible opportunity to attend a magical dinner at Legacy Peak in the Rosewood Hotel, celebrating the global launch of the prestigious Nicolas François Vintage 2012    . 🍾✨In an intimate setting with only 24 guests, I enjoyed an exquisite evening alongside Antoine Billecart  , the esteemed family owner.We began with deep-fried pomfret, crispy frog leg, and marinated amber jelly fungi, perfectly paired with the vibrant Nicolas François 2012 Magnum. Each dish was a delight, especially the roasted suckling pig and barbecued pork paired with the complex Nicolas François 2007 Magnum.The evening continued with steamed spotted garoupa fillet matched with Nicolas François 1998, and fresh crab claw in chicken broth paired with the rich Nicolas François 1996. We also enjoyed braised baby spinach and maitake mushrooms with Nicolas François 1995, and the iconic Fu Gui chicken with the refined Nicolas François 1995 Magnum.This unforgettable experience was a true celebration of time, tradition, and the artistry of champagne. Grateful to have been part of this remarkable evening! 🍾✨…查看更多

朋友生日，同佢去咗彤福轩饮茶庆生，餐厅刚好安排咗靠窗位置 ，很加分👍🏻 虽然系侧海（望北角𠮶边），但感觉开扬，所以都好舒服。食物味道好好，以酒店嚟讲，佢哋份量亦算足，我哋个个最后都觉得好饱 🤭可能佢哋当日唔够人返工，感觉好似得一个侍应做嘢咁，我见得一个侍应serve 4张枱，目测我呢边厅面都有10个客，1对10，所以service 有啲慢⋯⋯虽然系咁，但都冇影响佢地服务质素，只系慢咗啲，整体嚟讲，系一次愉快嘅用餐体验。…查看更多