富豪酒家

營業中

休息中

鮑參翅肚有邊個唔鍾意食啊？宜家富豪酒家嘅鮑魚名菜宴只係980就食到啦～ 身為連續14年嘅米其林一星餐廳，品质真的是很不错！一個套餐8道菜，每道都各有特色，作為主角嘅吉品鮑魚，做出近乎溏心嘅效果，每一啖都係一種享受啊～-蟹肉竹笙燴花膠食材十分足料，每一口都能夠食到彈牙嘅花膠、爽口嘅竹笙同鮮甜嘅蟹肉🦀，令人開胃養殖吉品鮑鵝掌吉品鮑一刀輕鬆切開，非常軟淋，炆鵝掌的火侯亦控制得很好，加上鮑魚汁一同食用，更加鮮味鮑魚汁唐生菜膽唐生菜稍微灼了一下，令到生菜口感清脆，加上鮑魚汁味道更清甜川汁脆皮釀遼參好難得食到遼參係脆皮嘅，感覺好特別，加上川汁少少辣辣地，剛好可以解咗遼參嘅油膩感生炸金牌燒乳鴿乳鴿鮮嫩多汁，燒到恰到好處，外皮香脆又能夠鎖住肉汁，真係好juicy🥳蔥花江瑤柱炒飯飯炒得好乾身一啲都唔油，瑤柱嘅鹹香剛好為炒飯調味，令飯更香口蛋白生磨杏仁茶香港已經好少地方可以食到呢個甜品，而且仲係生磨杏仁，呢個糖水好重杏仁味，但又唔會太甜，我非常欣賞🌿精選甜美點兩款當中嘅椰汁馬豆糕好香椰子味但又唔太甜，感覺好健康 繼續閱讀

听说✨ 富豪酒家✨ 连续14年荣获米其林一星，那肯定好吃呀😋所以就来看看啦～我们点的是【阿翁鲍鱼名菜宴】980/位，快来和我们一起品尝吧~-蟹肉竹笙烩花胶：晶莹剔透的花胶配上粉嫩的蟹肉，还有爽脆的竹笙！-养殖吉品鲍鹅掌：鲍鱼与鹅掌的完美结合！ 30头鲍鱼很鲜美，入口香浓、软糯、溏心又融入了鹅掌的软糯入味，丰富胶原口感-鲍鱼汁唐生菜胆：菜嫩鲜甜！ ！配鲍鱼汁才是精华！ ！ ！-川汁脆皮酿辽参：外皮炸到酥脆、弹形厚身的辽参里面是嫩嫩的虾肉馅料，让人一试难忘！-生炸金牌烧乳鸽：烧乳鸽的外皮酥脆与内里鲜嫩多汁的肉质相结合，每一口都能感受到肉汁在舌尖流淌，鲜嫩而不柴，富有弹性却又不失柔软，让人忍不住一口接一口~-葱花江瑶柱炒饭：金黄翠绿的色彩搭配，每一粒米饭都吸饱了江瑶柱的鲜美和葱花的清香~-蛋白生磨杏仁茶以及两款精选甜美点心好有港味的传统感！-据说这家餐厅主打真材实料、原汁原味，拒绝❌ 味精，怪不得如此鲜美呢💗食材的新鲜真的是可以吃出来！😍真的特别值得试一试哦👍🏻 繼續閱讀

This Cantonese restaurant has been awarded Michelin 1-star since 2011 for fourteen consecutive years, showing the high quality of its food. Their abalone is certainly the most famous, with the owner Mr. Yung (Ah Yung) recognized as a master of abalone. Today is our second visit after four years, when the city was still in the midst of COVID.Greeted warmly by the staff, we are shown to our table. Apart from the main dining hall there are various VIP rooms on the side. The décor has not changed, with a neat, relatively simple ambience and not having unnecessary extravagance. I like the paintings and calligraphy which decorates the walls.We order the Star Specialities Menu ($3,380 each). The first course is Braised Shark’s Fin in Brown Sauce 紅燒砂鍋包翅. Served in a sizzling hot claypot, the shark’s fin needles are quite thick, with the broth delicious, apparently made from many ingredients boiling for long hours. It is appropriate in thickness too, not too watery or gluey. With a bit of shredded Chinese ham and bean sprouts added, a great start of the meal. Very good. The second course is Braised Aohu Dried Abalone (12 ppk) 12 頭奧戶網鮑. The farmed abalone actually comes from Hawaii, with the original breed coming from Japan Ezo abalone. Fairly large in size, the abalone is cooked perfectly, with a sweet core, intense in abalone flavours, and quite similar to the premium Iwate abalone. The sauce is also spot-on, with the flavours complementary to the abalone and full of umami. Unstoppable. Excellent.Served alongside the abalone is the third course, Poached Chinese Lettuce 鮑魚汁生菜膽. Taking the most tender part of the lettuce, the vegetable is poached perfectly, crunchy on the texture. Adding a bit of the abalone sauce adds the necessary savoury and umami to the lettuce and while it might look simple, delivering to perfection is a testimony of the skill and attention of the chef to the full extend. Very good.The fourth course is Crispy Whole Fish Maw 脆皮原隻花膠. The fish maw has been dipped in a batter before deep-fried, having a crisp thin layer and not feeling excessively greasy. The fish maw is large in size, but because it does not have taste on its own, the dish is quite bland. Even adding the abalone sauce on the side, it is not too particularly tasty. A bit disappointed, it might be better if they change to something else in future. Decent.It takes quite a while before the fifth course comes. The Deep-fried Crispy Pigeon 金牌脆皮燒乳鴿 is freshly made, with the chef marinated the pigeon and then dipping in hot oil repeatedly to deep fry. The skin is very crispy while the meat is tender and not overcooked, rich in flavours and no need to use any of the dipping salt or Worcestershire sauce. There is an option of picking chicken instead of pigeon too. Very good.The sixth course is Fried Rice with Shrimp and BBQ Pork 生蝦叉燒炒飯. The fried rice is prepared in the serving counter on one side, with each grain of rice distinct. The ingredients include shrimp, BBQ pork, scallop, roasted duck, and scallions. Seasoned beautifully, the rice is another highlight in the menu, and even though we are quite full we finish the whole serving without problem, and eager for more. Excellent.The seventh course is Stewed Superior Bird’s Nest 原盅清燉官燕. The bird’s nest is served in a bowl with the almond juice, coconut juice, and syrup provided on the side, so that we can add based on our preference. Enjoying this premium dessert is a treat, with good amount of bird’s nest and the juice rich in flavours, apparently freshly made in-house. I suggest a mix of both the almond and coconut juice for best effect. Very good.The Dessert 精美甜點兩款 includes Walnut Cookie 合桃酥 and Coconut Bar 椰汁糕. The walnut cookie is fantastic, with a crunchy texture and appropriate in sweetness, dry and not feeling greasy. The coconut bar is also spot on in its sweetness, with the soft cake adding some split peas to increase the texture. Both snacks are very good, and finish our meal on a happy note.In addition, the manager offers us a Fresh Papaya to finish the meal. Coming together is a wedge of lemon, and after squeezing some lemon juice in, I am surprised to find that the special papaya note has disappeared, making it much fresher and for someone who does not like papaya (like me), this is a good way to enjoy the fruit. Very good.Service is good, but some of the staff are too focused on catering to a regular customer. I was also a bit upset how much time we have to wait for the pigeon, and it is only when I show my black face the manager becomes aware and follow up. Something to improve. The bill on the night is $7,535. A lot of very good dishes, and Ah Yung is truly a master of abalone. 繼續閱讀