十里洋場

涼風送爽，正是品蟹好時節。我們三個吃貨早已按捺不住，相約今天要來一場極致性價比的蟹宴之旅。 「十里洋場大閘蟹珍饈饗宴」——二人同行，一人免費，第三位還享半價！如此優惠，豈能錯過？步入「十里洋場」新店，彷彿瞬間穿越至舊上海的風華絕代。昏黃的燈光、復古的裝潢、氛圍感直接拉滿。淮揚四小品：☞︎¹陳皮牛肉～牛肉軟嫩入味，陳皮的甘香餘韻悠長，開胃十足～👍☞︎²杞子薑汁糕～晶瑩剔透，入口是溫潤的薑辣與杞子的微甜～👍☞︎³涼拌芹香墨魚片～清爽彈牙～😍👍☞︎⁴杭椒鮑魚～驚喜之作！杭椒爽脆不嗆辣，完美襯托出鮑魚的厚實與鮮美～🤤😋😍👍絕配｜古越龍山雕王，蟹宴的黃金搭檔☞︎⁵品嚐大閘蟹，豈能無酒？溫一壺黃酒，酒香醇厚，舉壺輕碰，這才是人生～🍻主食：☞︎⁶蟹粉䉺燒翅～湯底濃郁醇厚，蟹粉的鮮香完全融入其中，每一口都是滿滿的膠原蛋白與極致鮮味～🤤😋😍👍☞︎⁷清蒸大閘蟹～主角駕到！揭開蟹蓋，蟹黃金光燦爛，蟹肉豐腴肥美～🤤😋😍👍☞︎⁸蟹粉龍躉球～創意搭配！碩大肥美的龍躉球，澆上金黃的蟹粉芡汁，石斑的爽滑與蟹粉的濃郁相得益彰，鮮上加鮮～🤤😋😍👍☞︎⁹鮑魚伴東坡肉～東坡肉軟糯入味，肥而不膩；鮑魚Q彈鮮活，盡吸肉汁精華～😋🤤😍👍☞︎¹⁰蟹粉蝦多士～經典港式點心與蟹粉的華麗結合。多士炸得金黃酥脆，蝦膠彈牙，鋪上滿滿蟹粉，層次豐富，香口無比～😋🤤😍👍☞︎¹¹蟹黃生煎包～內餡是澎湃的蟹黃與豬肉鮮湯，如果有爆汁就完美了～🤭甜品:☞︎¹²夠薑芝麻湯丸～濃郁的薑茶瞬間暖透心窩，流心的芝麻餡香濃軟滑，甜而不膩，為這場蟹宴寫下一個溫暖而幸福的註腳。這一晚，我們三人不僅品嚐了當季最肥美的大閘蟹，更在「十里洋場」的復古情調中，享受了一場性價比超高的味覺旅行。談天說地，舉杯暢飲，美食與友情，便是這個秋天最美好的饋贈。📍 **餐廳資訊**👨‍🍳：十里洋場🏠：香港銅鑼灣新寧道1 號利園三期 B1-10號舖…查看更多

一直以來，都覺得十里洋場好抵食，出品穩定，而且經常有驚喜。 早前十里洋場搬去了利園三期，同樣的就腳方便。餐廳位於地庫，不過有電梯供客人使用，無須怕要撐樓梯。 蒜香海參Sea Cucumber with Garlic Sauce海參每口都沾上了蒜香，很美味。 蓑衣黃瓜伴紅蜇頭Sliced Cucumber with Marinated Rosy Jellyfish Head in Aged Vinegar口感清新爽脆，置底的黃瓜刀功細膩，睇得又食得。 香干馬蘭頭伴西班牙火腿Iberico Ham with Indian Aster把傳統的香干馬蘭頭提升，加入了西班牙火腿，多添了一份咸香。 桂花蜜汁黑毛豬叉燒Honey Glazed Iberico Pork Char Siu with Osmanthus很平穩，桂花蜜很甜美，但個人始終喜歡多點焦香。 砂鍋煎焗星班Pan-fried Live Leopard Coral Trout in Casserole原個砂鍋上，保持了熱度，一揭蓋芳香四溢，陣陣蔥香撲鼻而來，星班肉質嫩滑，仲要係用上最佳的斤來重的“條頭班”，我鍾意。 香酥舟山帶魚Deep-fried Hairtail簡單而不浮誇，炸得酥香入味，啖啖肉，個人覺得佐酒最好。 滬式焗釀蟹蓋Baked Stuffed Crab Shell with Cheese避開了蟹蓋常見的通病，就是外層麵包糠太厚的問題，輕輕一戳便能享用，蟹肉更加入了金華火腿、蘑菇及洋蔥，口感豐富。 陳腎扁尖筍燉老鴨湯Dry Braised Grouper & Glutinous Rice Cake with Fermented Soy Sauce夠火喉，筍的鮮、鴨的臊、腎的香，完全溶入湯裡，每口都是精華，就連湯渣都消滅了不少。 珍酒十里富貴雞Prosperity Chicken with ZHEN又是一道充滿了儀式感的菜色，澆上烈酒後點火，即時瀰漫著酒香，用小鎚敲開，內裡是用荷葉包裹的三黃雞，精彩處在於雞殼內是釀入以醬香型白酒「珍十五」炒香的鮑魚、冬菇及洋蔥，雞汁把鮑魚都變得惹味，雞肉都焗至軟熟，輕輕一撕便開。 京蔥扒鴨Braised Duck with Leeks份量太勁，一定要人多先好點，鴨肉燉至糜爛，京蔥的香氣完全混和了鴨肉，油香滿滿的。 揚州紅燒花膠蘿蔔Braised Turnip with Fish Maw花膠的骨膠原自然受歡迎，而蘿蔔更是有驚喜，非常入味又無渣。 冰花鮮肉鍋貼Pan-fried Pork Dumplings with Crispy Net店方名物，底部煎至猶如花朶，咬落肉汁熱燙，肉味又鮮，必食。 …查看更多

This place was initially hard to find for me, since I was so confused on how to get to the B1 Floor without any direct escalators or elevators. That was when I noticed a small rectangular entrance on the ground floor, which did eventually lead me to the entrance of the restaurant. After sitting down, I quickly ordered a set for two, which including a sharing of 2 soups, 2 main courses, 2 appetizers, and dessert. With the lovely wood, azure, and emerald atmosphere, my expectations were quite high for this pricey establishment.The food that arrived was only alright though. The highlights for me were the fried rice and the beef, which both definitely could be prepared better. The rice was a bit to dry for my liking, and the dish could've have been seasoned a lot more in my opinion. The beef also could have been more tender and softer to chew. The soup was actually pretty good, but it had too many ingredients in the small bowl, so it was a bit awkward to drink from. In terms of taste however, I feel like you could definitely find establishments with similarly tastes in cheaper places around Hong Kong, maybe a bit harder in the Causeway Bay area though.Overall, decent food that is a bit too overpriced for my liking; The presentation and the colors of the dishes were amazing, but I wish the actual quality matched it. Maybe I could pop in another time for dinner and see if the food selection would improve greatly instead.…查看更多

第一次遇到性價比這麼差的餐廳覺得要評論一下。本次晚餐一共嘗試了8道菜：桂花蜜汁黑毛豬叉燒 7/108道菜中最好吃的，但部位不是最好的扣了點分。蘇式燻魚 6/10醬汁只有酸的醋味，缺乏香甜味。荔枝蝦球 4/10咬落口感似橡筋，毫無鮮蝦味。松子桂花魚 6/10雖然是新鮮魚但缺乏酥脆的外皮，和蘇式燻魚一樣只有酸味而不是酸甜可口的糖醋醬汁。花膠螺頭燉雞湯 0/10全晚最差最差……吃到這時已經毫無打卡意欲……真的在喝湯渣加清水……$588的湯比茶餐廳例湯更差！！！XO醬蘆筍海參炒帶子 7/10也是比較好吃正常的一道菜，蘆筍和帶子炒得不錯，只是海參不夠入味。椒香鮑魚小炒肉 7/10感覺餐廳的炒品還是不錯的，只是有一點點鹹了。招牌蝦蟹炒飯 5/10太太太油膩了，吃一口感覺滿口都是油。…查看更多

收藏已久的餐廳，有幾回都因取消聚餐，始終未能光顧，終於可以品嘗到😍實在可以說是相逢恨晚！因為無論環境、職員服務態度和最重點的食物，全部也很有水準。當天入座率很高，有時候都會擔心，繁忙的餐廳會影響食物質素。但最後發現擔心是多餘的，食物十分美味😋！期待下次能再品嘗多一點皇牌菜式🥰…查看更多