影片
營業時間
今日營業
07:30 - 00:00
星期一至五
07:30 - 00:00
星期六
07:30 - 14:00
星期日
00:00 - 23:45
公眾假期前夕
00:00 - 23:45
以上資料只供參考, 請與餐廳確認詳情
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網上訂座服務暫停
食家推介
My friends know that I love to cook, and have been reading many cookbooks over the years. One of my favourite cookbooks has many details on how to prepare the proper marinade to make traditional Cantonese cuisines, written by Chef Philip Chan. Knowing that he is working for Heyday Cuisine Group now, we come today to their branch on 3/F JD Mall at Jordan to try it out.The restaurant is of a decent size, and apart from the main dining area there are a number of private rooms on both sides. The décor is decent, with a more contemporary design, but there is still a large fish tank at one corner displaying many lively lobster, garoupa, and other seafood. After settling down at our table, we go through the menu to see what is on offer.There are many choices, but we come here to try Chef Chan’s specialty, so one of the picks obviously is the char siu. Interestingly, there are two on the menu. After checking with the staff, we go for the leaner 蜜餞一字叉燒 ($168), along with two other dishes 招牌脆趣有米蝦兵蟹將 ($528) and 蟲草花雲耳蒸龍躉球 ($198). The steamed giant garoupa comes first, with the fish fillet seasoned well, and the soy sauce not too salty. Quite good.When we finish ordering, the manager has shown us the live crab before taking it to the kitchen to prepare the signature deep-fried prawn and crab in crispy rice. The crab is very meaty, with the chef thoughtfully crushed the pincers and legs to make it easy to eat. The crispy rice has absorbed the crab flavours so it is also good in taste. Customers also can determine the number of prawns included ($20 each). Not to be missed for crab lover.The final one to arrive is the char siu, which is a surprise as generally this will come pretty early. But knowing then that they are freshly roasted, already raised my expectation to another level, and it certainly delivers also. The pork meat is tender and has a small amount of fat, not completely lean, with the honey glaze on the surface a glistering temptation. The taste is so delicious, thanks to the different components of the marinade. One of the best char siu I have for a while.The staff here are friendly and helpful in answering my questions, offering us the complimentary sweet potato soup for dessert as well. The bill on the night is $1,082. I heard that Chef Chan will make the roasted duck himself and perhaps with a bigger group next time we should try that also, to once again enjoy the magic he weaves in marinating and preparing roasted meat.
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叫了福建炒飯，催了兩次後都未來，最後通知侍應取消。後來餸照嚟，但已距落單一小時。我們說已通知取消。女經理一點歉意都沒有，仲反話餸出了唔食好浪費，並說今天多人客。但在場的枱，其實只坐了一半。女經理態度差。令客人很不舒服。
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夜晚約咗鄰居喺元朗食晚飯，晏晝就同屋企人飲個茶先，屋企有冇好耐冇去過呢間，我就未試過，因為之前食嘅話都係食九龍灣嗰間。你入門口見佢個鮑汁雞腳同埋胡椒豬肚好似好正，最後落完點心都係忍唔住嗌咗個胡椒豬肚。乳鴿賣相OK，但係就鹹左少少。反而個斑腩炒河做得幾好唔怕聲亦冇骨。芝麻馬蹄糕都爽口，亦都有芝麻味。但可惜少少着係啲點心發揮比較微越理想，啲咖喱魷魚啲汁好稀完全唔怪汁，但係啲魷魚就幾鹹。相對個肉骨茶見到有藥材，但係食落係冇藥材味，有啲淡。個鹹茶果就爆開咗，可以話佢皮薄嘅，整體嚟講啲嘢食就好壞參半。另外加枱都加得幾犀利，坐得都比較逼夾。此食評只限於事次用餐個人體驗。
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星期日（27/10/2024）放假去購物，路過佐敦道，望過對面，見到佐敦薈有酒樓，便上去飲茶。下午一點多到，唔駛等位。碧綠鮮蝦腸~三條腸粉都有好多隻蝦，蝦都算大隻，爽口。鮮蝦燒賣皇~好大粒，幾好食。黑芝麻馬蹄糕~有齊黑芝麻及馬蹄味，馬蹄好有咬口。金勾鹹水角，熱辣辣，脆卜卜。水晶蝦餃皇，個樣一睇就吸引，四隻都好大隻，餡料足。金銀臘腸皇，有別其他店的白雪雪既臘腸卷，個樣幾得意，餡料有潤腸及臘腸，唔肥膩。
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點了四籠點心和一碗燒腩仔飯，點心有蝦餃、陳皮牛肉球、四寶滑雞扎和抹茶脆皮叉燒包。落單後坐了40分鐘，只食了燒腩仔飯和蝦餃，心諗蒸點心是需要時間處理，加上酒樓滿座，等是可以接受的，怎知40分鐘後來了雪山叉燒包，綠色變了白色，拒絕接收，上菜阿姐說沒有綠色，一直只有白色。及後高級的入嚟，講多兩句說綠色賣晒，只有白色，價錢一樣，食客都好喜歡，我們堅持取消，高級的一句唔好意思都沒有。及後，我拎張單去櫃枱打單，想了解是否落漏單，沒有喎，我問等45分鐘是否正常，部長就說現在去廚房取，我行返入房有送點心車泊在門口，部長就，點心到啦！怎知，不是我的，見他向廚房方向行，我就倒數5分鐘，冇點心到就走，結果，5分鐘就出去埋單。部長都在，我要求免茶錢，沒有，唔好意思呢句都沒有！凱日飲食集團賣廣告說到自己多好，待客之道有多好，全是空談，一句道歉原來是這麼難！香港飲食業荒涼，就敗在這家酒樓的職員手上！同房另一枱10人，比我遲來，點心源源不絕地上枱，我認為可能我點的較需時，故耐心等候40分鐘才到櫃面打單查看。我也不想相信，酒樓部長對我這個顧客的遭遇漠不關心，連「唔好意思」這四個字都沒有講過，收銀員更劃清界線，什麼提問也一概回覆「不清楚」、「不知道」！如果我是遊客，於社交平台寫得更激動吧！如果這只是一間獨立酒樓，我會寫得個別一些，然而，這酒樓屬於一個飲食集團，集團有自己的制度，作為僱員不去捍衛自己公司，我要將他們的服務態度以正視聽。燒腩仔飯：欣賞燒腩仔皮是脆的，不會太咸，份量亦非常足夠，只欠缺溫度，試過其他酒樓的燒腩仔上枱是熱的。
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