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好友茶聚，「健康」小姐建议到此食府，因为早前的用餐体验良好。馆子空间阔落，但人流稀少，现时经济环境不佳，冷清的场面经常可见。食物选择非常多，想吃的点心和小食应有尽有。然而点心并不便宜，细问之下，食府属某饮食集团旗下食肆，入会可享八折优惠，可是入会要数千元，除非经常在相关食肆用餐，否则并不划算。菜式的亮点是腐皮，腐皮是否来自京都不得而知，但盛载小白菜的碟子铺满了柔软的腐皮，腐皮和小白菜同样吸满了上汤的味道，非常味美。淮山很大也很厚，一看便知必定是日本货色，当然内地产品也有其特色，但香煎还是日本淮山较为合适。淮山微脆带点粉糯，加上豉油的酱香，大家都很喜欢。北菇与豚肉一向是烧卖馅料的良配，北菇是瘦物，富菌香之余也可平衡豚肉的油腻，烧卖顶部更以黑鱼子衬托，旨在提升烧卖的身价但对鲜味作用不大。虾肠蒸得晶莹，韭黄与虾仁均清晰可见，虾仁鲜甜爽弹，韭黄的香气为肠粉更添层次。「为食猫」闺蜜发现有煎糯米鸡供应，便嚷着要点来品尝，沾了蛋液的糯米鸡煎得金黄微焦，咬下去的时候，香脆的外层与软糯的中层相互交织，口感层次很是丰富。芋盒的造型像朵小花，精致且小巧，花芯是完整的带孑粒缀着黑鱼子，海鲜的风味为寻常的芋盒带来丰富的甜香。柚皮色如琥珀，上桌时被光亮的鲍汁环绕，柚皮上洒了少量虾子，而且焖得柔软蓬松，质地如海绵一样吸满了汤汁，味道鲜美。今日大家都很馋嘴，吃了多款点心之后仍点了炒饭作结尾。因为健康理由，平常很少以咸鱼入馔，但偶尔在外食的时候能尝到咸鱼的特有风味，便感觉满足，况且炒饭也算不错，足够满足大家的胃口。
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同客开会要有质、有体面我拣呢间铜锣湾—悦 Yue 叹套午餐 $498 All-Day Set前菜：蜜汁叉烧、豉油皇香煎日本准山、开胃酱皮蛋秘制酱皮蛋微辣 kick 醒味蕾蜜汁叉烧比较瘦有点逊色日本淮山外脆带点辣几惹味黑蒜海玉竹炖鸡汤好足料、非常润喉、唔怕开会讲野干⭐️ 高汤乳酪蒸澳洲龙虾球超推荐呢碟！乳酪蒸至滑滑哋，虾籽做 finishing touch🦞；龙虾球好弹牙超好食！千丝日本大根浸浓汤好似咸版萝卜丝沙律迷你花胶饭扒满鲍汁虽然话迷你，实质个花胶一嘅都唔迷你胶质黏嘴，女人最爱❤️芝麻糊冻豆腐花呢个ending 黑白冷热交错超治愈💖室内光线柔和＋枱距阔，服务周到难怪系连续两年米芝莲推介
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四月19晚铜锣环悦晚反,我评食物质数和味道可以(3.5/5 pts)但服务超劣(1/5pts)。吾识开旧洒开坏,洒全奕混渣,又吾系客人面前开,洒樽都吾比番你睇.全晚服务态度欠专业,亦冇以服务好客人和跟客人建立关系的概念.员工质数与餐厅定位有巨大不付。我觉得不值得去,有很多其他更好味兼服务又到位的粤菜。五人食左$3700($500两支开瓶费). 开洒程序不当但吾肯免佐一支corkage.集团高层亦不回应客人不满.
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So, we have heard of the various Chinese restaurants helmed by chefs from the FLM series. Yue, by the Lubuds group is one. Have never tried since its opening. Comments I have heard in general were: very skilled chef, high price point.Dinner, organised by she who was obsessed with the dish 仙鹤神针.Here’s what we had. Appetizers: Spicy tofu- firm, chewy texture paired with a bold, lingering heat which did not overpower the natural earthiness of the tofu. Sweet and floral Guava Marinated with Five-Spice Powder. The natural crunch and juiciness of the guava contrasted beautifully with the warm, savory undertones of the seasoning. 潮式卤水冻鹅肝- silky, smooth goose liver without any unwanted bitterness. Every bite was deeply flavorful yet delicately balanced. 烧椒酱濑尿虾- too spicy for me; but others thought it incredibly meaty, fresh, and packed with natural sweetness. 燕窝酿鸡翼- I recall my favorite from 名人坊- this was good, with abundant pigeon’s nest; skin perfectly crispy. Burdock (牛蒡) seared to perfectionThe reason we were all here- *dumroll*- 仙鹤神针, considered as one of the "Top Ten Famous Dishes in Hong Kong”, which was essentially fin stuffed in pigeon and simmered in rich broth. Process of making was intricately detailed- chef had to first debone the squab whilst keeping the skin intact. Stuffed with fin, the braising process required meticulous craftsmanship and mastery of heat control to preserve the rich juices of the pigeon. $980 for one- Which Grumpy compared to a Kinder egg and 红烧包.脆皮葱油鸡- standout execution of a Cantonese classic: crispy skin was perfectly rendered, with the meat remaining juicy and tender. The scallion oil was deeply aromatic, accentuating the natural sweetness of the chicken without overwhelming it. 金梅陈醋咕噜肉- with an emphasis on crunch, depth and balance. 咸鱼蒸肉饼- an absolute comfort dish; pork patty was perfectly tender, with crunchy chestnut bits adding a delightful contrast. The salted fish was present but not overpowering; enhancing the umami of the pork without making it overly salty. 浓汤浸干丝日本大根- impeccableknife-work on the tofu strands, allowing them to soak up the intensely flavorful yet light broth. The Japanese daikon added a subtle sweetness. 砂锅生拆蟹粉炒饭- crab roe was poured onto the expertly cooked fried rice (with crispy rice at the bottom of the claypot). Each grain was evenly coated in a luxurious umami richness.椰香马蹄卷In summary: a table full of deeply satisfied customers- dishes showcased technical mastery, ingredient quality, whilst offering nostalgic comfort with a refined touch.
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今晚品尝了三道经典中菜，每道菜都展现了厨师的功力与心思。 **芝麻鸡**外皮酥脆，裹满香浓芝麻，鸡肉嫩滑多汁，蘸上甜酸酱更添风味。芝麻的香气与鸡肉的鲜美完美融合，令人回味。 **鲍鱼鸡粒饭**奢华而不腻，鲍鱼片软嫩弹牙，鸡粒入味，米饭吸饱了鲍汁的精华，每一口都充满层次感。虽然鲍鱼份量不多，但整体搭配得宜，值得一试。 **虾饺**晶莹剔透，外皮薄而Q弹，内馅是饱满的鲜虾，爽口弹牙，还带点笋粒的清香。蘸上少许辣椒油，更突显虾的鲜甜。 总的来说，这三款菜式各具特色，芝麻鸡香脆惹味，鲍鱼鸡粒饭丰腴鲜美，虾饺清新精致，展现了中菜的多元与细腻，值得推荐！
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