明閣 (鷹君中心)

雖然被摘除星星（尖沙咀分店），但都無礙我哋去食釀蟹蓋，適逢有個《五週年套餐》，大棵兒決定去試一試。⚜️明閣（灣仔）五週年慶⋅經典盛宴⚜️===========================🥢明閣兩小碟 (極品蜜汁叉燒 ⋅ 花雕醉雞)⭐️⭐️⭐️⭐️⭐️叉燒水準非常高，夠軟諗但不失口感，蜜味重；醉雞入味肉質嫩滑，啖啖肉好好味。🥢蟹肉瑤柱冬茸羮⭐️⭐️⭐️⭐️無食過咁足料咁好味嘅羹，蟹肉瑤柱金華火腿搭配非常好非常好味。🥢魚子醬雪地明蝦球⭐️⭐️⭐️雪地指蒸蛋白，有啲咸扣咗分，蝦球大隻爽口彈牙，蝦味出衆。🥢酥炸釀鮮蟹蓋⭐️⭐️⭐️⭐️⭐️萬衆期待嘅主角出場，外表靚靚呈金黃色，揭開即見澎湃蟹肉，蟹肉非常鮮甜蟹味十足，每食一啖都有幸福感覺，心中蟹蓋No.1。🥢珊瑚素心燕⭐️⭐️⭐️⭐️我用得意嚟形容呢道菜，冬瓜紅蘿蔔雪耳放埋一齊又出奇地清爽好味，尤其條狀嘅爽口冬瓜。🥢油雞樅菌豚肉脆米炒飯⭐️⭐️⭐️⭐️口感十足嘅炒飯，軟中帶脆，材料細細粒容易食，整體係好味。🥢香芒楊枝凍甘露(臨時轉咗椰汁蘆薈蜜瓜西米露)⭐️⭐️⭐️蜜瓜夠香甜，西米露口感剛好，不過大家都有點失望，臨時無咗芒果楊枝甘露，又要扣分。8人共消費：$6,420…查看更多

Dinner in one of the private rooms. An unwelcome guest- mosquito that refused to leave, or die. Those “decorative” plants on the turntable really served no purpose other than to attract pests. Our usual manager was on leave- in his stead, someone who did not know how to “smile” nor what “service” entailed. Here’s what we had.Trio of appetizers:-脆皮乳豬件- skin was crisp, with a thin and silky underlying fat layer.-極品蜜汁又燒- thick-cut, marbled, exceptionally tender with a smoky-sweet balance.-醋香小黃瓜黑木耳- cool, refreshing contrast to the rich meats.松茸竹笙燉螺頭鷓鴣- a pure, nourishing, and elegant broth.魚子醬雪地明蝦球- bouncy, translucent prawn balls topped with caviar and set in creamy broth. The others had the spicy version 椰香虎蝦球 served with 金黃炸饅頭.古法蒸龍躉抑 steamed with ginger and scallion served on a bed of vermicelli.The others had the spicy version 鮮花椒蒸龍躉柳.脆皮鹽香雞-skin was golden and audibly crisp, while the meat beneath was succulent, gently seasoned, and aromatic.上湯浸莧菜窩燒海味脆米飯- with a crackling socarrat bottom, infused with the aroma of conpoy, dried shrimp, and scallop. Dessert trio--黑糖桃膠薑汁+3.6 牛乳奶凍: jelly-like and collagen-rich, soaked in a warm, earthy brown sugar syrup. Served with silky and creamy milk pudding; a modern twist on a traditional beauty tonic dessert.-鳳梨酥-桂花糕In summary: not sure whether I should include this restaurant in my Michelin Chinese restaurant series, as it has been stripped of its star. No injustice here.…查看更多

I recently had a delightful dining experience at the exquisite Ming Court in Wan Chai  , indulging in a unique collaboration between renowned chefs Chef Tsang and Chef Wang from the Michelin-starred Lu Shang Lu. The evening featured a luxurious four-hand dinner that showcased the best of Cantonese and Shandong cuisine. 🌟The meal kicked off with a stunning array of appetizers known as The Shandong Triooached Hokkaido Scallop with Shrimp Oil and Minced Garlic – perfectly tender and flavorful. 🐚✨Marinated Donkey Meat Slices in Donkey-Hide Gelatin Sauce – tender and marinated to perfection. 🍖👌Chilled Turnip Peel with Dragon Sturgeon Fish Tendon – a delightful contrast of soft and crisp textures. 🌊🥗Next, I enjoyed Hot and Sour Soup with Fish Maw and Cuttlefish Roe, which was a comforting and flavorful experience. 🍜🔥One standout dish was the Three-Generations Braised Sea Cucumber with Donkey-Hide Gelatin and Scallion, slow-cooked to retain its rich flavors. 🌱🍽The meal continued with Stewed Bird’s Nest with Rice Wine Sauce and Egg White, a silky delight that was both comforting and luxurious. 🐦🍳To top it off, I savored Pan-Seared Local Green Lobster in Moutai Wine Sauce, Topped with Shredded Foie Gras. The flavors blended beautifully, making it unforgettable. 🍷🦞Finally, the evening concluded with Ming Court Sweet Delights Trio:Chilled Whole Pear with Pogostemon – refreshing. 🍐Plum Jelly with Aloe Vera – perfectly balanced. 🍧Baked Almond Pastry Roll with Almond Juice – a sweet finish. 🍰This four-hand dinner was a beautifully crafted journey through flavors, leaving me with cherished memories of a lovely dining experience. 😋❤️…查看更多

🐑沙律帶子春卷，春卷皮炸到脆一脆，面頭有薄荷葉+水果粒(雖然係罐頭雜果🤭)，但第一上咬落去，有好清新嘅感覺，加埋調配得好好味嘅沙律醬，成件事好夾，可惜就係，食別春卷底部有帶子嘅地方，個春卷皮就腍咗少少🐑醉蝦餃，花雕味香濃，係呢度嘅名物，不過稍稍欠缺濕潤感🐑清湯牛肉球，清湯係牛肉湯，味道類似台灣牛肉麵牛肉清湯咁嘅味，牛肉球調味都唔錯，不過質地就較為鬆散🐑麻辣生煎包，味道講真係唔錯嘅，不過冇乜麻辣味，又冇生煎包應有嘅湯汁🐑XO醬炒腸粉，腸粉又薄又絲滑，就咁食嘅話，豉味焫得幾香，但又欠缺XO醬味，要靠加番枱面原本有嗰碟XO醬先得🐑整體嚟講，唔係唔好食，但硬係樣樣都爭少少咁啦😂…查看更多

It’s been ages since I last shared my foodie adventures, as life has swept me into a whirlwind of commitments. As I navigate to this new stage of life, I find myself reflecting on the remarkable individuals who have shaped my journey. It is time to gather these honoured people around, who ignited sparks in me, for a delightful dinner, a culinary that would fuse with something special. This dinner is really important to me and I had gone through a lot of thinking about it. Traditional Chinese cuisine with a bit of heritage is what I am thinking as the guests are embodied with a rich Chinese culture and experiences. I also aim to discover dishes that might incorporate modern innovations creating the icing on the cake effect for the meal. On top of that, I need to think about creating an intimate atmosphere with privacy and good noise control, making sure everything comes together for a memorable evening.Suddenly, there was a lightbulb revelation – Ming Court.  I am sure everyone knows this when they established within the Langham PlaceI set out to create a menu that reflects my vision, and I had a few weeks to prepare. During one lunch, I took the time to understand the setting and service. I also explored the venue to see if it was a good fit and had discussions with the manager about the menu. Here’s the final menu, showcasing 10 items that truly represent a perfect ten.The menu looks fantastic!! Not many restaurants offer a Chinese calligraphy menu on high-quality paper for the night. It’s a small action but big enhancement to the whole the dining experience. (I later discovered it was printed rather than handwritten, but it is still a nice touch.)The room I selected is quite spacious. In addition to the main table, there's a corner area where guests can mingle. This room can accommodate up to 14 people, and while they mentioned that 16 would work, I feel that might be a bit cramped. The décor in the room is not overwhelming and have a bit of nice Chinese “old money” vibe. The complementary dish features deep-fried lotus root, cashew nuts seasoned with garlic salt and black pepper, and caramelized walnuts with sesame. All of them are incredibly addictive, and I'm glad I took a photo before they disappeared within five minutes.A proper Chinese dinner isn't complete without a good bowl of soup and the first dish is the Double-boiled whole winter melon soup. The winter melon is tender but not overly mushy, and it should be served in large chunks so that each scoop allows you to taste the melon, the soup, and all the other ingredients. The soup is refreshing and subtle sweetness especially paired with the seafood ingredients such as shrimp and crab. But once in a while, you want a richer profile together with the roast duck meat or Chinese ham and palate cleansing with lotus seeds and tuberoses. Second dish is the South African abalone with shiitake mushroom. It has a briny flavour and a nice abalone sweetness. The thickness matches the level of tenderness quite nicely. What I've lost after all these years of not blogging isn't my sense of taste, but rather my ability to capture great photos. Or perhaps it's also time to upgrade my decade-old phone. Today, I brought two bottles of sake, one for the guest and one for the evening. I thought placing one on the table would be obvious, but one of the staff mixed them up. The genshu was meant to be enjoyed, was undiluted version of sake and would have paired perfectly with the flavoured dish I chose for the night, but I only realized this after my first sip. It left a small mark on the evening that I planned for so long. What's done is done, but it wasn't all bad since the one that was opened, originally meant as a gift for the guests, was the one I truly wanted to try. We all enjoy wine, but pairing it with Chinese food often requires at least one white and one red, which can be a bit much for a weekday evening. Sake or Genshu might be a better option, as they can effectively complement both seafood and red meat, areas where many wines may fall short. I chose this Gin no Shizuku primarily because of the pure spring water used in its production, which enhances the essence of Yamada Nishiki rice and its umami richness. The pairing with abalone was already impressively remarkable. The sake complemented the oyster sauce, adding a touch of fruity notes that enhanced the savoury and sweet flavours of the abalone.The next dish may present a challenge for the sake, as the pickled radish and whiskey have relatively strong flavours. Pickled radish is a common ingredient in Guangdong and Fujian, often paired with congee or diced and stir-fried with rice. This dish is one of the highlight that I planned for the evening.  Surprisingly, the sake pairs very well with this dish! With each bite, the sake's richness effectively balances the strong flavours of the cooking style. Between bites, it cleanses the palate, making each mouthful feel refreshing with the lobster. I enjoyed the overall umami richness from the lobster while the picked radish in whiskey did not overwhelm the taste. Next up is the sea cucumber served with rice crisps. My first bite is just the sea cucumber, which is succulent and not overly soaked, maintaining a delightful texture and flavour. The second bite, combined with the rice, is truly mind-blowing. The crispy rice, with varying degrees of crunchiness, creates an exciting interplay with each bite. This dish presents a delightful contrast in textures that many will appreciate. However, the downside is the plate itself. Its textured surface creates a jarring sensation each time the stainless steel fork scrapes against it while scooping the rice. Replacing the plate with one that has less tactile friction would enhance the overall sensory experience. After all, I view this as a sensory dish and scored quite high in the palate sensation. This private room certainly offers a good level of privacy and minimal interruptions, with staff typically entering only to serve the dishes. However, I feel that achieving both privacy and attentive service can be challenging. So either you enjoy a secluded atmosphere, or you risk having staff out of reach unless your timing aligns with when the food is being served.Peking-style duck, but with goose. How creative! There are few fine-dining Chinese restaurants that serve excellent roast goose and this is one of them. A crucial aspect for me is the crispy skin over the shoulder, which many cannot achieve. It is not that they are not good, it is just a challenge not many can do. The second dish offers a variety of styles. Rather than the usual minced meat wrapped in lettuce, I opted for the salt and pepper style. This choice complements the sake beautifully, enhancing its fruity aroma. Additionally, this cooking method makes the goose meat tender, allowing it to fall apart nicely with each bite.The rest of the dish comes together beautifully, featuring pan-seared French codfish, wagyu beef with wasabi soy sauce, and two vegetable sides. The cod, seared with supreme soy sauce, rivals any cooking style, whether Japanese miso or Western. It is evenly caramelized, and the soy sauce enhances its delicate flavour. The sake lacks tannins that clash with the stronger meat flavours, which is why I chose Miyazaki wagyu instead of the USA ones. Its rich marbling makes it tender and less chewy. The silky, rice-like notes of the sake complement the savoury beef, while the wasabi soy sauce adds a kick that the sake smooths out perfectly.Vegetable dishes may not be the main focus of a meal, but they are essential to every dining experience. While a good cooking method might not garner much attention, a poor one can significantly detract from the overall enjoyment. Here, I chose two very different cooking styles from the menu, the Sautéed Chinese lettuce with dried shrimp in sweet bean sauce and another one using bean sprouts prepared in a superior soup with garlic. This variety ensures there's something for everyone, considering the diverse preferences of my guests. The dried shimp is big! Bathed in bean sauce enrich the Chinese lettuce, it is hot and the searing flavour from the clay pot a lot plays an important role. After a salty bite, the lighter superior soup from the other dish balanced it well. A final harmonious dish marks the important dishes for the night.Oh yes, there's still almond cream with egg white and petit fours to finish off the meal. By this point, I believe everyone is quite satisfied, and these treats were packed for us to savor later. (I’m not a big fan for Chinese desserts).Overall, It was still a wonderful evening where we all enjoyed a perfect harmony of food, service, ambiance, and pacing. Each dish presented a vibrant narrative, showcasing not only an array of flavours but also the mastery of traditional cooking techniques. Despite a minor mistake, we were still delighted to savour another superior sake that paired beautifully with the food, enhancing our enjoyment. However, this leaves the pairing with the other Genshu as an unanswered question.  Weeks of thoughtful planning for the menu was nicely executed by the restaurant. It was good to know that all my guests appreciate every artistry behind every plate, making the entire experience memorable.…查看更多

昨晚同兩位朋友一齊試咗明閣（灣仔）五週年慶⋅經典盛宴套餐，限時優惠價$698一位。所有菜式都好食，比起我6月食明閣（灣仔）五週年慶⋅饕餮盛宴（$686 一位)，我更喜歡這個餐，對上一次個餐比較飽，今次呢個餐份量恰到好處。極品蜜汁叉燒 ⋅ 花雕醉雞醉雞的花雕酒好入味，而且好滑。叉燒也不錯。蟹肉瑤柱冬茸羹蟹肉份量足，有少少金華火腿同埋瑤柱，整體個羮係好味嘅。魚子醬雪地明蝦球其實個魚子醬冇咩味，不過望落去係靚啲。個蝦球好新鮮、好彈牙，配埋個蒸蛋白、雲南金華火腿同埋個芡汁更好味。酥炸釀鮮蟹蓋真係好多蟹肉，配埋個喼汁，更好味。珊瑚素心燕次序非常好，食完比較重味同炸嘢，再食呢個就完美。這個由冬瓜、紅蘿蔔同埋雪耳組成嘅菜式，好清新。油雞樅菌豚肉脆米炒飯可能之前已經食咗好多個菜式，再食呢個就覺得有啲飽，不過佢係有些脆米，令到個炒飯冇咁普通，亦有咬口。香芒楊枝凍甘露呢個令到個餐畫上完美句號整體用餐體驗很好、環境又舒服、個餐好食份量又啱啱好，值得一試。…查看更多

🐑極品蜜汁叉燒-脢頭位，雖然唔夠肥，但肉質尚算鬆化，未算極品。🐑金湯酸菜爽鱔球-金湯係酸菜魚湯，酸辣且鮮甜，底部有好多酸菜墊底，增加酸爽感，可惜個鱔唔夠爽口。🐑貴妃酒香醉蝦餃-明閣名物，蝦大隻爽口，酒香來自玫瑰露，十分清香。🐑牛肝菌鮮肉小籠包-牛肝菌味太強，肉嘅份量太少，欠缺肉味，不太推薦。🐑香煎墨魚餅-煎得夠金黃，亦夠爽彈，不過冇乜味道，要自行加醋食先得。🐑蔥香豚肉芝麻燒餅-焗得夠香、酥、脆，充滿蔥香、肉香，餡料味道鮮明。🐑火腿蘿蔔絲酥餅-底部沾有芝麻，增添香味，酥餅夠酥脆，白蘿蔔夠爆汁，但欠缺火腿味。🐑XO醬炒腸粉-豉香、XO醬香俱備，條條腸粉皆有燶邊，煎得好有心機。🐑雪山叉燒包-圓碌碌好靚仔，外皮脆，內裡叉燒爆餡。…查看更多

餐廳評價這家明閣餐廳充滿驚喜，特別是它的特色菜單中西合璧，讓人耳目一新。餐廳的環境優雅怡人，無論是燈光還是裝潢，都營造出一種舒適的用餐氛圍。食物的品質更是出色，無論是材料的新鮮度還是烹調的技巧，都讓我們一行六人感到十分滿意。精彩亮點1. 極品蜜汁叉燒這道蜜汁叉燒可謂餐廳的招牌菜，肉質鮮嫩多汁，外皮微焦，蜜汁的甜味恰到好處，讓人一試成主顧。作為前菜，份量適中，既不會讓人覺得過於油膩，也不會使人感到不夠。2. 青瓜醉鮑魚青瓜醉鮑魚是一道極具創意的佳餚，令人驚艷。這道菜的主角是鮑魚，鮑魚的選材講究，肉質鮮美，口感滑嫩。每一片鮑魚都經過精心處理，保留了海鮮的鮮味。搭配新鮮的青瓜，清脆爽口，增加了層次感。每一口都能感受到鮑魚的海味和青瓜的清新，令人驚喜。個人而言，我甚至可以多吃一隻，也不會感到厭倦，這道菜的味道實在太過迷人。它不僅是一道料理，更是一種享受，讓人忘卻了生活的煩惱。3. 小缺點:然而，威士忌龍蝦汁脆皮大啡菇則是整體用餐體驗中唯一的失望之處。雖然這道菜的創意值得讚揚，但口味上似乎稍顯單調，讓人覺得缺乏驚喜。4. 甜點通常我是不太吃甜點的，但這次的黑糖桃膠薑汁3.6牛乳奶凍卻讓我刮目相看。這道甜點的口感滑順，黑糖的香甜與薑汁的微辣恰到好處，為這頓美好的晚餐畫上了完美的句號。無論是外觀還是味道，都讓人感受到用心的製作。總體評價總體而言，這家餐廳是一個值得一訪的寶地，無論是用餐環境還是菜品的品質都令人滿意。若有機會再來，一定會再次品嚐更多的美味佳餚。…查看更多

藥劑💊年會Faculty Dinner假明閣舉行，頭盤明閣三小碟，有酒香海蜇🪼醉鮑魚、極品蜜汁叉燒、醋香小黃瓜🥒黑木耳，個人唔飲酒但都接受到，海蜇叉燒同鮑魚正，個人唔食醋。湯係川貝海底椰滋補燉鷓鴣，湯皓清甜，海底椰爽。芙蓉🪷金湯百花釀龍蝦🦞鉗，汁有薑味唔啱我，龍蝦🦞鉗爽彈正。鮑汁扣關東遼參伴鵝掌，鵝掌炆得腍皓食。濃雞湯浸時蔬，菜同菇都皓食。蟹🦀肉瑤柱炒飯，唔夠味。香芒雜果凍布甸同美點雙輝一齊上，美點雙輝係牛油🧈酥同椰汁🥥糕，三樣都皓皓食，芒果🥭甜，最皓食係甜品🍮。明閣service都皓…查看更多

明閣同事請食飯，去咗灣仔鷹君中心明閣，裝潢高雅別緻，灯光柔和舒服，座位間隔闊落，環境安靜唔嘈吵，飲茶閒聊商務見客皆宜。 酥炸釀鮮蟹蓋：一上檯，外形煞食，用蟹形碟上菜，原隻蟹蓋脹卜卜，外皮酥脆香口，入面柔滑軟嫩，勁多鮮甜蟹肉絲，食落啖啖肉，熱辣辣好好食。唔怪之得同事推薦食。極品蜜汁叉燒：厚切叉燒色澤晶瑩透亮，菊花伴碟，高級精緻，表面烤至少少焦香，非常誘人。肥瘦適中，咬落表面少許焦脆，肉質軟腍多汁，肥而不膩，加上香甜蜜汁，食落好銷魂。窩燒海味脆米飯：軟彈米飯晶瑩透亮，加上鮮甜蝦仁、彈牙魚蛋粒、爽口菜粒、葱粒、炒蛋碎、香口脆米，口感豐富，非常好滋味。椰香燕窩牛乳奶凍：口感幼滑Q彈，清甜椰香味，香濃奶味，搭配燕窩高級又養顏。還點咗蝦餃、燒賣、叉燒包、生煎包、XO醬炒腸粉、上湯浸菜苗都好食，但以上4款食物非常推薦。明閣 (鷹君中心) (灣仔)灣仔港灣道23號鷹君中心2樓…查看更多

最近試咗幾間酒店嘅點心，見到明閣早茶時段喺12:45前離座仲有75折優惠，所以下訂咗位嚟試吓。訂咗位之後先見到有啲食評話服務一般，有啲擔心，但最後嘅體驗都唔錯。用餐環境餐廳嘅氛圍符合期望，落地玻璃令到成個餐廳好光猛，座位之間嘅距離唔算太窄，用餐都幾舒服。服務質素服務員態度都幾友善，符合酒店標準，佢哋仲會來問對食物滿唔滿意，亦會幫手針茶，感覺幾貼心。食物ＸＯ醬炒腸粉 XO醬炒得好香，仲再點多次XO醬嚟食，真係好開胃。蝦餃、燒賣：真係新鮮好味，推介。如果兩個人嚟食，可以要求每籠只要兩件點心，啱啱好分。酥炸蜂巢芋角：呢個都推介，雖然睇落炸得幾熱氣，仲等咗一陣先上枱，但食落去好好味，炸得脆唔油膩，似係啱啱炸起咁。黑松露蘿蔔千絲酥：酥皮幾脆口，仲有濃濃嘅黑松露香味，食落去好滿足。雪山竹炭叉燒餐包：呢個叉燒包好好味，叉燒好新鮮又Juicy，食得出同一般出面嘅雪山叉燒包質感有啲唔同，值得一試。黑糖薑汁日本3.6牛乳奶凍：推介，奶凍好滑，奶味好香濃。總體嚟講，食物質素真係幾好，值回票價，未試過嘅可以嚟試吓，試完都會擺落推介清單，會再嚟。…查看更多

明明有位，八成都無人坐，都唔比你坐，兩個人叫咗十樣嘢，講咗兩次我會叫得多，可能主觀地以為小朋友食得唔多，後邊對情侶叫兩碟就坐四人枱，我講明唔夠擺都唔肯轉枱，waiter仲叫你逐樣食，教埋你點做人，仲想好似大陸酒樓咁碟疊碟，都係唔肯轉枱, 未食完想收走，再收走壺茶，總之唔夠位擺，佢幫你諗辦法拎走啲嘢，有咩酒樓會咁做？我咁大個未試過食一餐咁樣背脊骨落，以後點都唔會再幫襯，留返啲枱俾鬼坐啦，以後都唔會幫襯…查看更多

不知是否香港人大部份逢週末及假日都北上消費？認識好幾間高級食肆，星期六、日及公眾假期都有優惠，灣仔鷹君明閣是其中之一，星期六、日及公眾假期，指定時間惠顧午市單點點心可享限時75折優惠。幾年前疫情時曾去光顧，印象不俗。這次再訪，就訂了11至12：45分這段時間，和朋友去食優質點心自從有了會展站，去灣仔明閣更加方便，下車就到。是日我倆被安排坐沙發位，坐位舒適，桌上有蠟燭座暖住壺茶，保持温度。單點點心香脆可口，賣相亦佳👇🏼牛肉清湯浸牛肉球清湯底，牛肉球較大粒，肉質不錯，牛肉球有陳皮馬蹄，但旺角明閣湯底多了鮮竹，牛肉球加入香茜，多了芫茜香氣，灣仔分店比旺角明閣則貴了十塊清湯鮮肉小籠包皮薄餡足，juicy，味鮮，趁熱食潮式香茜菜脯素粉果清新，材料比較寡，帶不出芫茜香味，口感一般樣子鬆化，入口酥脆，香口，但相對比較油膩甜點幾年前初嚐，一試難忘現在再嚐到， 雖仍然美味但感覺沒以前的重奶香，桃膠亦放少了總結這次純吃點心體驗，大體還是不錯的點心上桌夠熱，味道適中但若和旺角店比較，平心而論，個人認為旺角明閣點心味道略勝一籌另一方面，可能地區與環境差別，這裏收費比旺角貴些；但侍者同樣訓練有素，服務態度良好，環境雅緻清靜，適合三倆知已品茗閒聊 …查看更多

如果服務可以唔俾星，我會揀。雖然唔係常客，我並非第一次嚟呢間餐廳食飯。疫情嘅時候表示支持，亦幫襯過幾次外賣。但係冇諗過今晚同長輩嚟食個簡單晚餐，遇到一個成晚都黑面嘅經理。從落單到埋單都係口黑面黑，但係觀察佢對旁邊貌似熟客卻是另外一種態度。睇返之前評分唔高嘅食評，都係話呢間餐廳嘅員工對客嘅態度好有問題。呢度嘅出品確實用料同味道都唔錯，價錢亦都唔係好普通，按道理應該可以請到一啲質素比較高嘅員工。做呢個行業嘅人，無論係熟客生客如果係專業嘅，態度應該係一樣嘅。但係俾人喺呢度投訴咗咁多次，都竟然冇改善，可見呢間餐廳嘅管理層有啲恃寵生嬌。喺而家呢個環境底下都唔去正視呢啲問題，相信唔會玩得好耐。作為一個食客，你用員工嘅態度嚟揀客，我都可以揀幫襯邊個。我本來對食物味道好滿意，但係因為食得唔舒服所以覺得唔抵食。大家如果唔介意服務態度嘅話，可以繼續嚟呢間餐廳捧場。祝福大家用餐愉快！…查看更多

媽媽生日宴一行9人預訂左嚐百味$888套餐再另加釀蟹蓋釀蟹蓋啖啖肉，不過食咗咁多間都係唐閣最好食，但呢間性價比都唔錯$228位，可用openrice單點85折優惠，計返加一即係有九五折好食過富麗敦 玉套餐總體嚟講全部都幾好食龍蝦加咗陳皮配搭幾新鮮👍🏻脆皮海參表面好脆，質地夠厚同埋炆得夠腍👍🏻乳鴿肉都好嫩滑欣賞佢個奶凍，大杯同奶味重又滑👍🏻蝴蝶酥仲係暖暖哋同埋好鬆化唯一不足之處就係上菜節奏非常慢，每一道菜都隔左10-15分鐘先上，叫左佢快都無用，可能係星期日比較多人，但餐廳又唔夠人手，呢樣嘢要改進吓我地6:30前到，食到9:40先走得，中間等上菜都等到眼瞓🙈…查看更多