影片
Tasting Court is a private kitchen nestled in Happy Valley, offering an extraordinary culinary journey through traditional Cantonese cuisine. Founded by the son of The Chairman’s founder, it offers an intimate dining experience featuring dishes like steamed flowery crab. The restaurant celebrates ancient cooking methods and delivers high-quality dishes through carefully curated tasting menus. ✧ 涼拌鮑魚海蓼 𝖢𝗈𝗅𝖽 𝖣𝗋𝖾𝗌𝗌𝖾𝖽 𝖠𝖻𝖺𝗅𝗈𝗇𝖾 & 𝖲𝖾𝖺 𝖢𝗎𝖼𝗎𝗆𝖻𝖾𝗋✧ 發財炒蜆 𝖲𝗍𝗂𝗋-𝖿𝗋𝗂𝖾𝖽 𝖶𝗂𝗅𝖽 𝖢𝗅𝖺𝗆✧ 芥末金沙魚皮 𝖣𝖾𝖾𝗉 𝖥𝗋𝗂𝖾𝖽 𝖥𝗂𝗌𝗁 𝖲𝗄𝗂𝗇 𝗐/ 𝖲𝖺𝗅𝗍𝖾𝖽 𝖤𝗀𝗀 𝖸𝗈𝗅𝗄✧ 羊肚菌燉鷓鴣湯 𝖲𝗅𝗈𝗐-𝖼𝗈𝗈𝗄𝖾𝖽 𝖯𝖺𝗋𝗍𝗋𝗂𝖽𝗀𝖾 𝖲𝗈𝗎𝗉✧ 香醉紅蟳 𝖲𝗍𝖾𝖺𝗆𝖾𝖽 𝖥𝗋𝖾𝗌𝗁 𝖥𝗅𝗈𝗐𝖾𝗋𝗒 𝖢𝗋𝖺𝖻 𝗐𝗂𝗍𝗁 𝖠𝗀𝖾𝖽 𝖲𝖧𝖠𝖮𝖷𝖨𝖭𝖦 𝖶𝗂𝗇𝖾✧ 三豉醬蒸海魚 𝖲𝗍𝖾𝖺𝗆𝖾𝖽 𝖥𝗂𝗌𝗁✧ 椒香龍蝦仔𝖲𝗉𝗂𝖼𝗒 𝖲𝗍𝗂𝗋-𝖿𝗋𝗂𝖾𝖽 𝖡𝖺𝖻𝗒 𝖫𝗈𝖻𝗌𝗍𝖾𝗋✧ 竹笙時蔬卷 𝖲𝖾𝖺𝗌𝗈𝗇𝖺𝗅 𝖵𝖾𝗀𝖾𝗍𝖺𝖻𝗅𝖾✧ 蝦子蝦油蔥油撈麵 𝖯𝗋𝖺𝗐𝗇 𝖱𝗈𝖾 𝖲𝗍𝗂𝗋𝗋𝖾𝖽 𝖭𝗈𝗈𝖽𝗅𝖾✧ 椰汁棗茸糕 𝖡𝗅𝖾𝗇𝖽𝖾𝖽 𝖩𝗎𝗃𝗎𝖻𝖾 𝖢𝗈𝖼𝗈𝗇𝗎𝗍 𝖩𝗎𝗂𝖼𝖾 𝖯𝗎𝖽𝖽𝗂𝗇𝗀✧ 陳皮紅豆沙 𝖢𝗂𝗍𝗋𝗎𝗌 𝖴𝗇𝗌𝗁𝗂𝗎 𝖯𝖾𝖾𝗅 𝖥𝗅𝖺𝗏𝗈𝗋𝖾𝖽 𝖱𝖾𝖽 𝖡𝖾𝖺𝗇 𝖲𝗐𝖾𝖾𝗍 𝖲𝗈𝗎𝗉The 𝙘𝙤𝙡𝙙 𝙙𝙧𝙚𝙨𝙨𝙚𝙙 𝙖𝙗𝙖𝙡𝙤𝙣𝙚 𝙖𝙣𝙙 𝙨𝙚𝙖 𝙘𝙪𝙘𝙪𝙢𝙗𝙚𝙧 offers a refreshing start, showcasing toothsome texture with subtle seasoning. And 𝙙𝙚𝙚𝙥-𝙛𝙧𝙞𝙚𝙙 𝙛𝙞𝙨𝙝 𝙨𝙠𝙞𝙣 provided a crispy indulgent interlude - each bite is a delightful crunch of savory richness.The signature 𝙨𝙩𝙚𝙖𝙢𝙚𝙙 𝙛𝙡𝙤𝙬𝙚𝙧𝙮 𝙘𝙧𝙖𝙗, often compared with the one from The Chairman, is a revelation - the crab is fresh and sweet, complemented by the aromatic wine. Delicate rice noodles absorb the rich sauce, creating an extraordinary flavor profile.The 𝙨𝙥𝙞𝙘𝙮 𝙨𝙩𝙞𝙧-𝙛𝙧𝙞𝙚𝙙 𝙗𝙖𝙗𝙮 𝙡𝙤𝙗𝙨𝙩𝙚𝙧 delivered a bold, punchy flavor that balances heat and sweetness. And the 𝙙𝙚𝙨𝙨𝙚𝙧𝙩𝙨 rounded out the experience. Both were aromatic and not too sweet, offering a nostalgic and comforting finish.
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I have bookmarked this place for the longest of time but never visited it due to mixed reviews that I’ve received over the years. But since KOL arranged it, it gotta be good right? 🙂Dinner didn’t start exactly strong. Abalone served two-way 蜀香鮑魚拌東風螺 and 陳皮蒸鮑魚仔. The former had a nice kick to it with sea snails added into the mix fusing the abalone with a different textural dimension which I liked. The latter was not steamed enough. I had to work so hard to slice through the abalone. The aged tangerine peel wasn’t exactly fragrant either. Bit of a let down.日本清酒浸蜆 clams were plump and meaty. Loved the sake bringing out the sweetness of the clams.花膠螺頭燉雞湯 was very heart warming. Fish maw was very gelatinous and collagen packed. 香醉紅蟳 The flowery crab wasn’t exactly big in this season but still quite meaty and sweet. Shaoxing wine was incredibly aromatic. Rice noodles were very fluffy, soaking up all the Shaoxing wine and crab essence. What a treat!隋王斬肉 A highlight for me. A dish said to be curated by the imperial kitchen of the Sui Dynasty when pork quality was unstable and they made meatballs using the more refined bit of pork near the T-bone area, with veins and tendon carefully taken out. The resultant meatball was silky smooth and flavourful after having been slow cooked in a consommé. 清湯慢燉牛肋肉 Very tender. Though meaty flavours were lacking.Overall a delightful dinner and a resto that I would recommend returning. The steamed flowery crab alone is a sufficient cause for a revisit!
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感謝我的朋友今天請我食生日飯，上個月食完大班樓，今日特登訂了天一閣，這兩間餐廳經常被人對比，所以今日就當試一試並知龍與鳳。香醉紅尋 - 其實就係花雕醉蟹陳村粉，味道出色，有層次，陳村粉有口感，我想像中的一樣，絕對係招牌菜。斬肉 - 就是圖中見到啲肉球，切開後的肉質非常幼嫩，入口可以話係即溶，個湯都好好飲。西班牙黑毛豬叉燒 - 這道菜亦都是招牌，但是上有啲失望，沒有入口即溶的感覺，反而覺得有啲硬硬地，連一般叉燒都比不上。值得一提，雖然我知道是私房菜，但係裝修配套真係都幾差，啲茶都好低質。
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二人Menu:—🐚 涼拌蟶子🐚 蜀香焗鮑魚拌東風螺🍲 花膠螺頭燉雞湯🦀 香醉紅蟳🦐 椒香焗大虎蝦🥒 鮮魚湯浸勝瓜🍚 薑米瑤柱櫻花蝦蛋白炒飯🍰 椰汁棗茸糕🧉 花雕紅棗飲—天一閣必吃它的廿五年陳花雕蒸花蟹配陳村粉❤️是我個人的香港一! 甚至覺得當晚更好吃了🫶花雕汁香濃 拌上滑嫩的陳村粉吃一流 原來2個人都可以食咁多野 之前仲擔心食吾哂🥲兩個人每人半隻蟹超級滿足!😋😋😋其他菜式都好好吃 今餐食得好開心☺️
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🤗 同事 “巫師” 推介 “天一閣”, 聽講主事人嘅老豆係 “大班樓” 創辦人之一, 餐廳頗具名氣, 曾經屬 預約困難店.🥰 今日相約老友 “甘仔”, “約兒”, 同埋 “格魯特” 江湖飯局, 交換情報. 電話訂位, 幾日後訊息溝通選菜. 兩款晚餐, 高級版 每位 $1,180+10%, 唔駛再揀來揀去, 我哋試咗 初級版 $850+10%, A. 頭盤十選二, B. 燉湯, C. 花雕蒸蟹, D. 主菜八選一, E. 時蔬三選一, F. 主食二選一, G. 甜品.茶燻雛鴿蜀香墨魚仔花膠螺頭燉雞湯廿五年陳花雕蒸花蟹配陳村粉隋王斬肉魚湯浸時蔬蝦子蝦油蔥油撈麵椰汁棗茸糕花雕紅棗飲 🕊️ 茶燻雛鴿. 用蒸籠上菜, 雛鴿細細隻, 冇 “啖啖肉” 嘅口感, 但肉質嫩滑. 煙燻味道柔和撲鼻, 入哂骨頭, 一路食, 煙燻味一路攻入口腔, 餘韻悠長, 十分精彩.🦑 蜀香墨魚仔. 每人一碗, 墨魚仔爽口彈牙, 椒味刺激味蕾, 十分過癮. 我諗起 1881 “后園” 嘅藤椒象拔蚌, 異曲同工. 🤗 花膠螺頭燉雞湯. 清甜, 非常清甜, 而且熱到燙口, 驚喜喎! 燉湯比煲湯更能保留鮮味, 又有保溫功效. 材料方面, 一片花膠, 一粒螺頭, 大量雞肉瘦肉.🦀 廿五年陳花雕蒸花蟹配陳村粉, 餐廳另取名 “香醉紅蟳”. 今晚主角出塲, 酒味香醇撲鼻, 蟹肉新鮮結實, 完全吸晒花雕酒味, 十個讚. 陳村粉少少煙靭, 唔會太腍太粉, 一片片撕開, 浸浴花雕蟹汁, 一滴不留. 廿五年陳花雕果然名不虛傳, 聞落夢幻, 入口震撼, 再三回味.📖 翻查資料: “香醉紅蟳” 嘅 “蟳” 屬於蟹嘅一種, 紅蟳 即係交配過嘅 雌青蟹. 今晚食嘅係花蟹.🍖 隋王斬肉. 肉球彈牙, 肥瘦均勻, 入口滑溜, 唔會散開, 湯汁熱辣辣, 出色! 比坊間食開嘅 “獅子頭” 高幾班.📖 相傳隋煬帝沿大運河南下出巡, 嚟到揚州, 對景點 萬松山, 金錢墩, 象牙林, 葵花崗 十分留戀, 命御㕑以四景為題作菜, 分別做成了松鼠鱖魚, 金錢蝦餅, 象牙雞條, 葵花斬肉四道菜. 隋煬帝對呢粒肉丸讚口不絕, 後揚名全國, 因而得名 “隋王斬肉” 或 “葵花斬肉”. 📖 信不信由你, 豬肉取自丁字骨下嘅精華部份, 聽講一隻豬只能夠做出一粒肉丸.📖 “獅子頭” 嘅前身就係 “隋王斬肉”, 相傳唐朝郇國公 “韋陟” 宴客, 府中名㕑 “韋巨元” 做了隋王斬肉, 由肉丸做成嘅 葵花心 貌似 雄獅之頭, 賓客們趁機勸酒, 說: 郇國公半生戎馬, 戰功彪炳, 應佩雄獅帥印. “韋陟” 高興回應: “隋王斬肉” 不如改名為 “獅子頭”.🥬 魚湯浸時蔬. 魚湯底鮮甜, 豆苗嫩綠, 腐皮滑溜, 誠意之作.🍥 蝦子蝦油蔥油撈麵. 睇落簡簡單單, 麵質爽口彈牙, 蔥味全面滲透, 征服味蕾, 又唔會太重口味, 正呀!🍮 椰汁棗茸糕. 煙煙靱靭, 甜味啱啱好!🥂 花雕紅棗飲. 酒精已經完全揮發, 剩底輕柔嘅花雕味, 再配合紅棗味道, 入口舒服.🏘️ 最後講講環境, 餐廳位於跑馬地舊商業大廈閣樓, 電梯按M字, 電梯同走廊有怪味, 扣分. 出𨋢 即刻見到 “天一閣”. 一開門, 嘩! 四張枱, 冇人嘅? 心都離一離. 兩秒後, 服務員出現, 禮貌咁問: 係咪甘先生, 然後引路沿樓梯落一層, 三張枱, 連埋我哋, 三枱客. 佈置簡陋, 零裝修.🤗 總結: 環境扣晒分, 零裝修, 燈光又差, 不宜拍照. 服務殷勤, 密密換碟, 開瓶費只收現金, 一百蚊一支, 哈. 論食物, 賣相麻麻哋, 但味道水準真係一流, 充滿驚喜.🤗 攻略: 頭盤十選二, 茶燻雛鴿 屬鎮店菜式, 必點, 蜀香墨魚仔 又係震撼, 曾經諗過揀叉燒, 但評論左右兩極, 下次再試. 花膠螺頭燉雞湯 交到功課. 主角 花雕蒸蟹 十分精彩, 有比較有傷害, 相對近日食過 “潮州軒” 嘅醉蟹, “天一閣” 嘅花雕酒味完勝. 主菜八選一, 揀咗 隋王斬肉, 絕對值得一試. 蝦子蝦油蔥油撈麵 又係鎮店菜式. 事隔數月, 仍然回味.
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