影片
港鐵銅鑼灣站 F1 出口, 步行約5分鐘
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電話號碼
53382782
營業時間
今日營業
12:00 - 14:30
17:30 - 23:00
星期一至日
12:00 - 14:30
17:30 - 23:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
Yet another lively Bday celebration- nothing short of a banquet. A very extensive menu prepared by our popular hosts. Here’s what we had.-水晶話梅紅石榴- light and tangy opener, its combination of sweet and sour flavors awakening the palate. -醬漬青瓜- artfully presented, delivering a perfect crunch with a savory, umami-packed marinade.-燒椒醬撈花螺- with the smoky grilled pepper sauce adding a welcome kick to the tender meat.-豆豉鯪魚油麥菜- a bold and complex starter.-脆蔥鮑魚- with the crispy scallions creating an irresistible combination of textures and flavors.-泡椒花菜梗- the Cauliflower Stems were subtly tangy and spicy. -酥香烤籽魚- delighted crunch to the anchovy’s briny flavor. -雙椒乳鴿- tender pigeon infused with the heat of spicy peppers, creating a smoky, fiery dish. -泡椒花甲- fresh and tender clams perfectly complemented by the bright acidity of pickled chili.-杞子松茸雪耳燉雞湯- light yet luxurious, with the earthy aroma of matsutake mushrooms and the delicate sweetness of goji berries creating a deeply comforting bowl. -臘味薑絲蒸農家倉魚- fish was fresh and flaky, the cured meat adding depth and the ginger providing a subtle kick. -蒜苗野菌炒牛肉- garlic sprouts added a bright, aromatic element to the rich beef. 豆醬煎焗越南大肉蟹煲- natural sweetness of the meaty crab enhanced by the savory bean sauce. 自家臘腸炒芥蘭- a comforting classic. 大少酥薑蔥油脆皮雞- meat was juicy and flavorful, elevated by the fragrant ginger-scallion oil. 常家蒸水芙蓉- silky and delicate. 花膠撈麵- gelatinous fish maw paired beautifully with the springy noodles. 雞油花雕蒸馬友- served individually, with the Chinese wine adding a subtle sweetness and aroma. 蝦湯水瓜煮龍蝦- shrimp broth adding fresh richness. 筍尖紅燒肉配香苗- bamboo shoots adding texture and freshness to the melt-in-your-mouth pork belly. 雞湯芥菜豆腐煮丸子- another nourishing dish, with the light yet flavorful broth tying all the elements together.二十五年陳皮雪梨燉桃膠- the aged tangerine peel adding a fragrant complexity to the delicate snow pear; a soothing, sophisticated end to the feast.In summary: extensive menu combining tradition with refinement. The refreshing array of appetizers in particular were bold and balanced, thoughtfully prepared and beautifully presented, showcasing the artistry of Chinese cooking.
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之前見朋友食完晚飯大讚, 尋日一行十人去食 Lunch 和同事慶祝生日, 五個前菜, 一個湯, 六個主菜, 加生果. 每位 $380+10%. 一開始已經吩咐侍應我們趕時間, 但上菜速度都係太慢了, 不停催促都食咗成兩個鐘. 頭盤冷菜：怪味松板肉 – 無咩肉汁, 有D乾燒椒醬花螺 – 無咩味, 好似白灼花螺咁巴旦木蜜烤南瓜 – 南瓜好甜豆豉鯪魚油麥菜 – 十個人呢個份量大少了, 每人只分到一茶匙, 豆豉鯪魚和油麥菜都不是貴價食材, 建議大方D 俾多小小雕皇醉香蝦 – 賣相好靚, 但剥走蝦殼之後 D 蝦肉好霉, 質感怪怪的, 好似浸酒浸過龍湯：芹香紫菜丸子燉雞湯 – 個湯好清, 肉丸彈牙, 將烘乾的紫菜俾客人自己浸落湯一齊食, 好食主菜：雞油狀元紅蒸馬友柳 – 十個人入面有三個話鯹, 我覺得還可以大少酥薑蔥脆皮雞 – 皮脆肉嫩, 仲去埋骨, 好食脆皮咕嚕肉 – 同前菜的 “怪味松板肉” 差不多, 加咗 D 酸酸甜甜的脆糖, 幾得意金沙蒸豚肉餅 – 個樣唔好睇, 味道是可以的, 叫白飯不用另外加錢映水芙蓉 – 蒸水蛋好滑, 好鮮味春菜煮肉丸子配一口米粉 – 一上檯就發現同頭先個湯咁似樣嘅, 都係果 D 肉丸, 加咗D菜, 寫菜單的要打手板, 不過個湯撈米粉係幾好食的時令鮮果盤 – 個蜜瓜係好爽甜, 藍莓係好大粒, 但是得兩種生果稱不上是果盤吧 整體來講有D失望, 呢個價錢可以有好多其他選擇, 應該無下次了.
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位於銅鑼灣Cubus 10樓的私房中菜「常真味」，以《菜根譚》的哲思為靈感，傳遞出「真味是淡，至人如常」的深刻意義。這不僅是對食材本味的追求，更是對生活態度的詮釋！🌱💖🍃由廚藝超卓的「楊應紅」師傅和「楊智明」師傅聯手打造，這裡沒有固定的菜系，只有對食材的極致尊重和對百家味道的探索。每一道菜都讓人感受到家的溫馨，彷彿回到了那個熟悉的味道中。🏡❤️🍽️餐廳的設計融合了傳統中式元素與現代風格，營造出老上海的靜謐與淡雅。每一個角落都散發著溫暖的色調，讓人感到放鬆與舒適。🌸🎨🕯️中菜Omakase體驗，讓你在每一次用餐中都能享受到廚師精心挑選的季節性食材，帶來驚喜的味覺之旅。🍣🌟🍽️🌶️ 必試美食推薦：🌟 泡椒花菜梗：清爽的花菜梗，前菜的選擇真是特別又開胃！🥦✨ 🌟 鮮檸海蜇頭：酸甜開胃的海蜇頭，搭配檸檬，口感絕佳！🍋😋 🌟 脆葱鮑魚：鮑魚彈牙，脆葱香氣四溢，讓人一試成主顧！🐚😍 🌟 拍薑海鹽蒸星斑：星斑肉質嫩滑，簡直是味蕾的享受！🐟🤤 🌟 咸魚豬油渣薑蔥焗大肉蟹：鹹魚與豬油渣的完美結合，香氣撲鼻！🦀🤩 餐廳還提供獨立房間，讓你和家人朋友可以享受私密的用餐環境，增強人情味的氛圍。特別的是，還有一間房間配有露台，讓你在享受美食的同時。🌿🌞🍃💰 性價比高的私房菜 💸✨
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「常真味」是一家融合傳統與創新的家宴餐廳，主廚楊應紅精心打造每道菜品，展現食材的真味。簡約優雅的環境營造出靜謐氛圍，讓您在繁忙中找到心靈的寧靜與家的溫暖。前菜中，巴旦木蜜烤南瓜的甜香與脆蔥鮑魚的鮮美交織，讓味蕾瞬間覺醒。龍蝦油輕煎瀨尿蝦的絕妙搭配，展現了海鮮的鮮甜，而芝士黑醋牛油果盞則帶來了創新口感。芹香紫菜丸子湯清新可口，為接下來的主菜做好了鋪墊。主菜方面，陳皮海鹽蒸星斑鮮嫩多汁，香氣撲鼻，令人回味。蝦湯水瓜煮龍蝦的濃郁湯底，恰到好處地襯托出海鮮的鮮美。大少酥薑蔥油脆皮雞外酥內嫩。雞湯芥菜淮山煮豆腐則是滋養身心的完美選擇。還有意想不到的濃湯花膠撈麵，濃郁的湯頭與震撼的花膠條，份量多過麵，超級飽滿又有驚喜！這11道菜的家宴只需$800/位，記得要預訂留座🩷
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