影片
營業時間
今日營業
11:30 - 15:00
18:00 - 22:30
星期一至日
11:30 - 15:00
18:00 - 22:30
以上資料只供參考, 請與餐廳確認詳情
Another restaurant helmed by chef from the FLM series. The Wanchai branch is where I first encountered 仙鶴神針 for the very first time many years ago. 仙鶴神針, considered one of the "Top Ten Famous Dishes in Hong Kong”, is essentially fin stuffed in pigeon and simmered in rich broth. Process of making is intricately detailed- chef has to first debone the squab whilst keeping the skin intact. Stuffed with fin, the braising process requires meticulous craftsmanship and mastery of heat control to preserve the rich juices of the pigeon. One of Boss’ favorite restaurants, so I get to try again. Dinner. Here’s what we had. 煎蟹肉蛋琵琶燕- delicate combination of crab meat and egg, paired with velvety swallow's nest. Perfectly crispy on the outside. 仙鶴神針- made with the best quality sharks fin. Pigeon was a bit small- no mouthfuls of flesh; only bones. As boss explained- the dish was all about the fin. And the luxurious broth of cos, which deserved to be soaked up with a bowl of rice. $3,440 for 2 pieces. (Thanks Boss!)日本腐件伴遼參- sea cucumber was tender and succulent, paired beautifully with the silky bean curd.豆沙蘋葉角- loved the luscious red bean paste- sweetness was right on point; texture of the glutinous dumplings was just right.In summary: a culinary gem that offers a gastronomic journey through a selection of exquisite delicacies. Diners can expect to be captivated by the meticulous presentation, intricate flavors and textures.
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感恩節晚餐，選了這間家全七福，十分失望。兩個人點了四個菜，只有蟹肉粉絲煲達到了酒樓水平。蜜汁蟮片口感硬，表面偏甜，裏面寡淡。椒鹽九肚魚麵粉太厚，炸得實在硬實，需要牙齒用力咬嚼。最失望是脆皮琵琶鴨，整個鴨子，我們只吃了三五片就罷吃：肉柴、味淡，好像是隔夜貨。有服務員過來問味道怎樣，我們就説了鴨子難吃。她過去和一個看起來像經理的男人交談了一會兒。這個男的兩三次隔著距離朝我們桌上的鴨子注視，卻從未過來問候一句。出來到樓梯口，站著送客的女士問吃得可好，照樣實話實説。她聽了表示抱歉，說上菜時不好吃，可以回菜，這怎麽不在開始時說？這家餐館的性價比實在低，以後絕不再去！
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招呼來訪貴賓及國內同事三人商務午餐，很好的場地，服務十分細緻。廣東點心，小炒老火湯都是高端的。非常愉快的吃了一頓樂口福又體面的午飯。上菜的節奏及次序都有板有眼，添茶加菜都照顧得很好。餐廳地方空間感適合談天闊論，請客招待貴賓及重要客人最合適不過。幾個點心，頭盤，老火湯，炒豆苗，腸粉，最後上甜品。慢慢的上，慢慢的吃，慢慢的談。就這樣一個半小時讓貴賓愉快的發表交流，場地及菜式發揮賓至如歸的作用，服務配套讓工作會議成了交朋友的場景。
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餐牌菜式比較貴，問佢有咩招牌菜，佢介紹左乳豬同埋炸子雞。乳豬：係整得出色嘅。佢切到皮同肉分開，皮冇咩肥膏，口感好似一片片薯片咁薄脆。仲有個夾包比你包住個皮食，都有d 新鮮感。食完乳豬皮先再食d 肉，味道都唔錯。🤔炸子雞：雖然話係招牌菜，咁係食落同其他酒樓好味嘅炸子雞冇咩分別。唔係話唔好味，確係皮脆肉嫩，但係以咁貴嘅價錢， 會expect有一啲新鮮感或者驚喜嘅口味。🤔蟹蓋：正常味道，冇咩驚喜。
🤔叉燒：依家d 貴價叉燒都會做得好好味，但呢個我覺得只係一般酒樓水平。
🤔啫啫生菜煲：正常酒樓味道。
總結：除左乳豬係有特別做法，其他都係正常水平冇驚喜。味道唔差，但爲乜事要比其他酒樓貴咁多，性價比勁低。環境： ★★★★☆ 食物： ★★★☆☆ 性價比： ★☆☆☆☆ 推介度： ★☆☆☆☆
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家全七福地址：九龍尖沙咀中15號Z Centre七樓尖東站出口，一分鐘便到達，十分方便地點方便，環境闊落，有海景，非常適合家庭聚會雞子戈渣雞子戈渣源自清代太史府家常料理中名菜之一外脆內嫩，好似豆腐咁滑比較少地方有得食🍽️皮蛋醬蘿蔔皮蛋嘅流心質地加醬蘿蔔嘅爽脆，口感豐富，是一道有心思的開胃菜🎉蜜汁燒脆鱔外皮香脆，肉質厚彈加上甜甜的蜜汁，妙😊3款前菜，每款都各有驚喜😋雞茸燴官燕官燕份量大方，啖啖都食到燕窩配上鮮嫩嘅雞茸，口感稠密，真材實料，一試難忘🤩燒雲腿大地田雞片雲腿外皮炸至酥脆，咸香風味獨特田雞片肉質鮮嫩，彈牙釀煱鮮蟹蓋新鮮蟹肉加上洋蔥蟹肉慷慨，啖啖蟹肉滿滿嘅餡料，超滿足彩椒炒/水煮手切牛肉水煮手切牛肉牛肉嫩滑，味道濃郁，麻味突出，夠辣大愛🫶油雞樅茵炒四季豆四季豆爽脆，炒得有鑊氣之餘再帶有雞樅菌嘅香味，絕配惹味瑤柱荷葉飯糯米飯粒粉分明香軟，加入瑤柱同雞肉再帶有陣陣荷葉香，是令人齒頰留香的荷葉飯生磨合桃露合桃香氣濃郁，口感幼滑，甜度剛好 鴛鴦棗茸糕口感煙韌軟糯懷舊芝麻卷充滿香濃的黑芝麻味正常發揮每吃完一道菜，侍應就上前收碟子，先再上下一道菜，這點很讃👍用餐愉快，大滿足🤗
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