井巷子 by 鋒膳 (已結業)

—🐷 花千骨🐷 西班牙向日葵甘栗豚肉叉燒🦆 井巷子片皮鴨🐔 脆皮茅台三黃雞❤️🌶️ 麻婆白子 配鍋巴❤️🌶️🌶️ 麻辣臭豆腐鴨血肥腸煲❤️•🧊 松子花生土紅糖冰粉—脆皮茅台三黃雞真的很 好 吃!😻皮脆肉嫩 仲有濃濃的茅台香氣 出色👍麻婆白子鍋巴我都很喜歡 一脆口一綿滑 再加埋辣 口感味道都好正😋一直都很想試井巷子吃吃辣!如果下次再來的話 會encore茅台雞同麻婆白子鍋巴同埋可以挑戰大辣了😛…查看更多

暑假親友們都忙於外出旅遊共聚天倫，大食會要等到九月先集齊人馬一訪想試咗好耐嘅「井巷子」！餐店門面凹咗入去嘅設計帶有神秘感，磚牆延伸至室內，配上水墨字畫及燈籠吊燈，流露出中國色彩。用餐大堂光線柔和，右手邊一列四人卡位睇落應最為舒適，唔想俾人睇到仲可以拉上布簾，感覺幾中西合璧。十人派對被安排於樓上廂房進行，闊落得黎私隱度更高。人多仲可以打通埋剩餘嘅半個大堂包哂成個廳，屬派對好場所。上層只有一個男女共用嘅洗手間，好在夠大夠乾淨。另外有一點大家要留意，由地下上一樓冇𨋢搭要行樓梯，雖然有扶手但都唔係咁適合年長或行動不便嘅人仕。每位席上擺有齊備嘅自用及公用餐具。開瓶費設為$300/枝標準裝紅、白、汽酒及$1,000/枝烈酒。推廣期間，一至六人用餐可免一枝開瓶費，七人或以上則用免兩枝，另幫襯餐廳每買一枝可再免一枝，絕對有良心。大食會用餐，菜單自然一早定好。人一到齊，四款前菜隨即一次過上。四小碟之話梅石榴果（台灣芭樂）：青皮白肉嘅石榴果清新爽脆，醒胃得黎當中嘅話梅味唔會過濃而蓋過鮮果嘅清甜。四小碟之奇趣豆腐：砌到好似英國巨石陣嘅豆腐又真係幾奇趣盞鬼喎！豆腐磚皮層香脆酥化，個心則白滑幼嫩，絲毫不油膩。四小碟之麻辣牛筋（本地黃牛）：牛筋柔滑Q彈，香辣醒神，不過個麻辣尾韻都幾勁，建議唔食得辣嘅人唔好隨便試。四小碟之蜜汁叉燒（西班牙向日葵甘粟豚）：如相所示，叉燒每件都係咁厚肉，而且肥膏唔算多，咬落鬆潤多汁，真難得大肥爸爸同蕃薯Uncle都大讚為極品，堅掂呀！是日靚湯：或許四款前菜都比較濃味，清補涼例湯飲落尤其味淡，美人姐姐更狠批「簡直好似清水」，全枱人都同意湯湯乃全晚最弱嘅一環！菜遠炒斑球（雲龍斑）：聽到「雲龍斑」個名咁有氣勢，自己一向少食魚都試咗件，無奈魚魚雖則香口，肉質卻偏嚡，反而配角嘅菜菜爽脆甜美，更為出色。滋味粉絲蝦球煲：油光亮麗嘅蝦球鮮香爽彈，微辣嘅調味好惹味，伴配嘅萵荀又夠爽脆潤甜，原煲上夠哂熱辣辣，墊底滑嘟嘟嘅粉絲冇黐底兼入哂味。瑤柱扒節瓜脯：節瓜脯半腍半爽，舖面嘅瑤柱菇絲量足可口。戈壁核桃木煙燻脆皮雞（新鮮三黃雞）：原本訂咗脆皮茅苔雞，但臨時因某種原因變咗做含花生嘅戈壁核桃木煙燻脆皮雞，細佬無緣一試。據為食隊友報告，連雜上嘅少爺雞一樣用新鮮雞造出，雞皮香脆少肥，雞肉亦相當軟滑。川味手抓羊：眼見小肥因敏感問題唔食得少爺雞，經理姐姐同廚房夾好，專登送咗個手抓羊，實行用誠意搭救！以「寧夏灘羊」所製出嘅手抓羊香辣得黎羊味濃厚，肉質鬆潤細嫩唔黐骨，好容易食，同桌嘅羊粉極為欣賞！自練蔥油手工麵：招牌手工麵嘅麵條外表光滑，食落仲超級彈牙，撈入蔥油已夠香潤，盡顯簡單美！蛋香土紅糖糍粑：結尾嘅糯米糍甜品煙煙韌韌，自行塗點紅糖及黃糖加添甜味，一人一件其實啱啱好唔算溜。上環有少少隱蔽嘅中菜館「井巷子」環境企理，服務生好客落力，帶有西方元素嘅川菜高質味佳，價錢合理，有緣不妨一試。…查看更多

井巷子 by 鋒膳－ 中菜館對於上環這家新開的中菜館「井巷子」by 鋒膳的餐點,我今天來嘗試了幾道特色菜式,整體而言都相當美味可口。首先是叉燒系列中的「諾鄧鹽燒燒腩飯」。燒腩肉質鮮嫩多汁,保留了豬肉原有的香味,口感豐厚但不會太油膩。搭配自家製的芝麻鹽,為整道料理增添了香脆及鹹香的層次。米飯煮得恰當,綿密飽滿,與燒腩完美搭配。「叉燒茅台醬油雞飯」則是另一道亮點。雞肉軟嫩多汁,而茅台醬油的香氣和雞肉融為一體,營造出迷人的鮮香滋味。搭配飯菜品嚐,回味無窮。另外還有「叉燒煙燻燒鴨飯」,鴨肉入味而不乾柴,保有鴨肉固有的彈牙感,煙燻香氣令人如醉如痴。除此之外,「黃金豆腐」軟綿入口,伴以脆嫩的蔬菜,鮮甜滑順,別具特色。「海蜇頭」清脆爽口,開胃解膩。「萵荀」則帶有輕微的香氣和開胃滋味，與其他菜式形成良好搭配。無論是叉燒系列、素菜還是配菜,每道菜式都充滿了用心和創意,展現出這家餐廳的菜品功力。服務亦非常細緻周到,讓整體用餐體驗十分愉快。對於喜愛香港風味的食客來說,井巷子無疑是一個很好的選擇,值得一試。…查看更多

今次體驗「川菜omakase」 叫老闆幫我order好曬 唔使諗大家既Comment係：哇 好好味！ 我唔飲酸辣湯都覺得好好飲！哇 良心份量啊！又唔會好辣喔 正啊！同傳統超級油既川菜唔一樣，辣得好舒服值得推介…查看更多

Dinner. One private room upstairs but we were seated at the main dining room. Acoustics were bad, could hardly hear myself speak with all the surround sound of mandarin behind me.Friendly female server saw our BYO bottles and gave us all hot 羅漢果茶. Here’s what we had.奇趣豆腐- wonderful interplay of textures, with a crunchy exterior and silky tofu interior.蜜汁叉燒- perfect balance between sweet, savory, and melt-in-your-mouth tenderness.泡椒花螺口水皮蛋- rich, creamy yolks crowned with a vibrant chili oil.煙燻肥腸- brother underwent spasms of coughing when server lifted the glass lid, letting out drifts of smoky aroma. Not really a fan of organs, I tried a piece and liked the smoky richness.皺皮椒酸菜煮魚, mixed with 手工紅薯粉- definitely the highlight of the night. Everyone said that the spice level was just right, not overpowering.As I didn’t take spicy, I was given a separate portion of the 紅薯粉, which wasn’t completely non-spicy, as there was quite a substantial amount of black/white pepper in the broth.炒白蘆筍- the vegetable's natural sweetness made a refreshing interlude to the spicy dishes.脆皮茅台乳鴿- another table favorite with the crispy golden skin shattering to reveal juicy, flavorful meat. Couldn’t quite taste the 茅台 tho.菌王花雕皇湯雞飯There was quite an interval between server presenting the claypot and us being served. When asked why it was taking so long, server replied that chef did not consider the 飯焦 acceptable so decided to recook it some more. Indeed, the resulting 飯焦elevated the dish to new heights, adding a wonderful contrast of textures to the fragrant dish. 雜果土紅糖冰粉: very refreshing.蛋香土紅糖糍粑- someone joked that this looked like the 奇趣豆腐 we had in the very beginning, an apt conclusion for our meal. Well, to finish us off- server presented us with homemade Yakut sherbet crackers compliments from the chef.In summary: beacon of Sichuan culinary excellence, where the region's bold, complex flavors are celebrated with artistry and authenticity. Particularly impressed with the service- eg male server saw me with my handbag and immediately gave me a stool for it; in addition to handing us wet wipes to go with the pigeons, actually opening the packets for us.…查看更多

星期六去餐廳午聚，選了很多間餐廳，想搵一間圓枱，少人，環境舒適的地方作聚會。最後決定選這一間私房菜。當日，客人不算多，有餐廳有兩層，我們坐正中間完枱，選了很久都不知道應該選什麼菜式，最後決定問一問職員有沒有建議，最後我們選了出名的片皮鴨和一些小菜，片皮鴨會附上一份說明書，教導大家應如何進食該片過皮鴨，職員對每一台客人都照顧周到，食物也不錯，為食物偏貴，如果要選少人又要圓枱的，不妨一試。項目評分：滿5分食物：3.5分環境：5 分舒適：5 分服務：5 分性價比：3 分…查看更多

來過井巷子已經好幾次，相較於同集團的另一餐廳「鋒膳」，我個人還是比較喜歡這邊的烹調風格。每次到來，都一次又一次被他們的新菜式所震驚，次次來都有新驚喜！今次招牌的如向日葵甘栗豬叉燒，脆皮婆參，麻婆鱈魚白子等繼續保持出色外，今次因為秋冬時節，老闆用他的渠道引進了寧夏鹽池灘羊！暖暖的喝下一口羊肉湯真的非常舒服，羊肉軟腍微羶，喜歡食羊的人真的不能錯過！香港絕無僅有的出色！是晚的菜單有：自泡皺皮椒口水皮蛋 麻辣南非鮑魚 豆酥椒鹽西班牙向日葵甘栗豬扒蜜汁叉燒辣肉醬脆皮花膠煙燻胡辣遼參豆腐羹麻婆鱈魚白子伴布袋餅香蔥雞油胡椒白湯寧夏鹽池灘羊肉胡辣鮮沙薑紅蔥頭霸王雞麻辣家燒翠玉瓜薯粉香芒土紅糖冰粉百合綠豆椰子雪糕最中餅 多謝好友A先生的精心安排🙏🏻…查看更多

男朋友見今日情人節💌，於是帶我去食好嘢，今次喺佢第二次食！佢對呢間評價好高咁，於是我哋就決定食呢間！大概人均700-800 💸但發現。。。拎過米芝連嘅精緻川菜，果然名不虛傳🫡1️⃣片皮鴨：個鴨皮脆嫩滑，用嚟包鴨嘅皮一直保持熱度，直至到你食完都依然係熱熱的！2️⃣酸菜魚： 用豬骨湯取代紅油湯底，味道不失麻辣，但較傳統做法清爽，也能帶出魚肉的鮮甜！3️⃣自家製雪糕: 個雪糕呢係香蕉味嘅，係舖頭送俾我哋食嘅，表示所有雪糕都係佢哋自家製，唔會有爆高糖份！4️⃣炒飯: 呢個炒飯嘅質素係絕對高，首先佢每一粒飯都唔會黐住，粒粒好分明，即係代表佢唔會一坺嘢咁樣樣，然後個味好香又濃。5️⃣ 茶水我哋後嚟發現廚師曾經尊間去到成都受訓😽，學有所成之後再繼續返嚟香港煮菜俾大家食😉…查看更多

自從前幾個月去過四川後我便對川菜念念不忘我不喜歡吃太辣的菜式我喜歡吃微辣的川菜以前覺得四川離我很遠畢竟要坐飛機😂現在太幸運了在香港也可以享受辣辣的菜式這次點了很多菜😃…查看更多

'皺皮椒酸菜手工紅薯粉 - 湯底係酸辣粉既感覺, 而紅薯粉比較幼. 唔似平時食開既粗粗紅薯粉. 但口感都好彈牙*茅台醬油雞飯 - 好香酒味! 雞肉嫩滑好好食!!!!!*滑蛋叉燒飯 - 滑蛋整得岩岩好, 撈飯一齊食真係一絕. 叉燒香口唔痴牙🥹📍井巷子 by 鋒膳上環干諾道中145號多寧大廈地舖…查看更多

米芝芝 。精緻fine din 川菜夜 🌶️川菜作為中國「八大菜系」之一，一向以麻同辣聞名。其實辣只係川菜其中一個味道面向。川菜有「七味」：甜、酸、鹹、麻、苦、辣、香，而從中發展出多種味型，整體着重平衡，味道和諧。位於上環嘅井巷子就係一間唔會一味死麻死辣，主打糅合現代烹調風格、味道豐富嘅川菜。脆皮茅台三黃雞做到外脆內軟嘅效果，雞皮甘香鬆脆，肉質嫩滑得嚟仲有香濃嘅茅台味，酒香撲鼻 🍶 要預訂但好有驚喜，值得一試皺皮椒口水皮蛋辛香開胃，皮蛋夠溏心，黏稠嘅蛋黃口感一流皺皮椒酸菜魚 酸菜口感爽嫩配合自家泡的雲南皺皮椒，湯底清爽唔油，微辣之中透出酸香。呢一款連湯都可以飲嘅酸菜魚🐟食完都唔會涸喉亦更加襯托到魚肉嘅鮮美。魚肉厚實彈牙，整體配合得好好麻辣家燒豆腐魚糍粑~ 豆腐魚即係九肚魚。香脆又柔滑嘅九肚魚加上煙韌嘅糍粑口感好有趣呢度嘅食物都係貴精不貴多。重香不重辣。唔食得辣嘅都可以一戰。（不過不得不彈嘅係啲樓面服務完全唔 up to standard，十問九唔應，明明晚市唔係忙唔知佢哋做緊乜。令人疑惑😐）…查看更多

跟友人二人午餐相聚，各自點了一個面食另加一分名物义燒分享，水準相當不錯，酸菜魚和麻辣面的湯底都不錯，面的份量以一個正常適量的男性嚟適略嫌少了一些，如果單點面食我唸未必夠爆，食完亦唔覺有好嚴重的味精/口渴（少少啦），忍唔住都飲左少少湯，另外隨餐送上的羅漢果菜中規中矩，唔算太入味但隨餐的不能挑剔什麼啦，义燒當然也有水準，肥瘦適中，絕對唔係個種乾爭爭的瘦义燒，價錢以今天香港嚟講都算公道，有機會一定會再嚟，樓面服務態度也算不錯，沒有趕客的情況，4人以下不能預訂只能walk-in…查看更多

visited this restaurant in sheung wan specialises in sichuan cuisine for birthday dinner. booked a room for 12 people minimum spending around 8k for the room. we ended up with 8 people and we ordered the signature dishes as per the photos. the peking duck was traditional, crispy and tasty, while the fish maw rice was also good. the dessert was special for a chinese restaurant which we don't usually see. however the value for the dinner was slightly low because for that price range we could have visited better restaurants in terms of atmosphere and the room environment was not the best…查看更多

雖然佢系川菜館，但最欣賞既系佢既叉燒，香脆肥瘦適中，肉質嫩滑而月好juicy ,仲any-call叫左2碟 片鴨亦都系另一款值得推介嘅菜式，片皮鴨快快香脆一又爆，三黃茅台雞，雞肉嫰做法特別有淡淡酒香，識落十分嘢味。可惜服務欠佳，我哋一行10人，預約咗房間，等咗足足45分鐘先上小菜，其間催促左幾次 ，職員冷淡回應，最後朋友忍唔佳去穩另一位職員先即刻跟進，最後五分鐘之後就即刻上菜，甘既服務態度，完全對配唔起呢個價位既中菜…查看更多

井巷子雖然說是主打川菜, 但其北京烤鴨是其中一家香港最出色的, 再加上它也有本店鋒膳的菜式如叉燒和羊腩煲, 說是單純的川菜餐廳也不盡是. 比起晚市, 午市的選擇比鋒膳更多元化, 雖然餐湯並非爵士湯, 但由炒飯, 燒味飯, 花膠撈飯去到大量的麵食菜式, 眼花撩亂, 基本上一個星期吃足七天也不會重複. 在吃主食之前, 先單點叉燒和炸排骨, 前者和鋒饍在口感和味也最過九成相近, 後者炸皮酥香, 內裡肉色粉紅而肉質鮮嫩, 水準上沒有什麼好批評的.主菜點了麻辣牛肉麵和胡辣羊肉麵, 麵底口感煙韌而不糊, 似陽春麵. 前者先麻後辣, 勁度十足但不會嗆喉, 後者辣度柔和, 多了的是胡椒的香氣. 湯頭易入口, 也有骨肉之香, 牛肉件頭夠厚, 脂肉平均, 吃起來夠爽; 羊肉熟成過後羶香味純厚, 湯頭配合肉味之表達, 吃起來一如以往地滿足.Jing alley is the branch of Drum Flower focused on Sichuan cuisine but the Peking roasted duck is one of the best in town. The Cha Siu and other dishes from Drum Flower are also available. The lunch there has a variety of choose, from fried rice to soup rice to noodles. The spicy beef noodles and lamb noodles are very nice with complication of spicy flavour. The lamb is dry aged so the flavour is more concentrated. Cha Siu and deep fried pork ribs are also perfect for appetizers.…查看更多