彤福軒

老婆生日我今晚特登揀咗依間順德菜食，因為佢鄉下是順德😂😂😂本身係OpenRice book，點知始終做唔到Booking，成日話未能處理服務，所以直接上Rosewood網站度Booking …..高級食肆真係唔同，有電話confirm, 另外再e mail confirm reservation … 電話問我有咩要求……因為老婆生日，所以叫佢準備祝壽桃俾我….😆入到去安排咗窗口位俾我地，裝修靚比較暗非常高格調，另外差唔多所有位置都睇到維港景色，雖然今日係平日，但係我都見到約八成滿座，證明貴未必冇人食，同埋我見之後都有再返枱出現….我哋兩個都唔飲茶，同埋我見啲茶位都唔算平成百四一位，所以就叫咗兩杯凍嘅特飲，餐前佢有一個酸薑小食，跟住今晚我哋叫咗個柚皮、一個魚湯魚肚浸勝瓜、一個炸二十五年陳皮鴨同埋一個牛肉陳村粉，另外最後生日就有祝壽桃啦，另外餐廳再送多芝麻卷甜品俾我哋。👍👍👍👍總之總括而言，我老婆都幾嘴刁，但係佢覺得今晚所有餸菜都好好食⋯⋯柚皮就因人而異啦，有啲可能鍾意要個柚皮味，有啲鍾意酸酸地的小食，咁我自己覺得就好食，酸酸地好開胃；跟住個炸陳皮鴨好香口好有陳皮味，鍾意食炸嘢嘅人一定鍾意，魚湯魚肚浸勝瓜非常清，重點一提個魚湯非常非常之濃郁鮮味，清清地唔錯，之後嚟咗個牛肉陳村粉，我老婆話個陳村粉做得非常好，咁個職員都話個陳村粉係師傅每朝用手打，所以你一食就知係好味….我留意到餐廳當你點完菜之後，佢即刻做一個排列，唔會一次過就上晒所有餸，另外啲職員服務係好細心，同埋佢係有一個職員專責負責你嗰台嘅服務…. 選擇這間餐廳一定係知道價錢唔會平，但係佢會俾返足所有服務、食物質素和高級餐飲體驗俾你……最後負責我嗰枱個職員送我哋出門… 👍👍…查看更多

Dinner in a semi private area. Have never been for dinner, only lunch when it first opened long time ago. Here’s what we had. Trip of appetisers:--柚香水晶柚皮- expertly prepared to retain its gentle bite, soaked in a light citrus syrup. Topped with Orange and Red Peppers.-蜜汁鮮梅頭叉燒- succulent, well-marbled, and richly glazed. The honeyed exterior caramelized just enough.-果仁酥香牛肉粒- a bit spicy.彤福生拆鮮魚羹- a dense, textured soup layered with umami from shredded 桂花魚、鮫魚, Chinese ham, Chinese mushroom, dried Tangerine peel, Olive Seed etc. Served atop a flaming tealight candle, soup remained piping hot throughout.金腿欖仁蟹肉鮮奶炒富貴蝦球- silken cloud of wok-fried milk and egg white, punctuated by sweet chunks of mantis shrimp and crabmeat; salty hits of Chinese ham and olive seed.原隻六頭南非鮮鮑魚扣鵝掌- goose web from Poland. Although the abalone was tender, the abalone sauce lacked the expected punch- a bit flat.二十四年東甲芋蓉香酥鴨- served in individual portions, so was a bit cold. Taro filling was smooth and earthy. Complexity of the aged 陳皮 could be more pronounced.金魚腐煮筍衣- fish custard enriched with egg yolk, poached and served on a bed of bamboo shoot skin in a light broth.嫩雞濃湯煨稻庭烏冬- a Shanghainese-inspired comfort dish, where Inaniwa Udon was simmered with Chicken in Rich Broth with a touch of chicken oil richness.十五年陳皮紅豆沙懷舊白糖糕- hadn’t had this for a long long time- fluffy, mildly sweet, and slightly tangy, evoking all my childhood memories. So good I finished off everybody else’s.In summary: a menu steeped in classic Cantonese richness, with a focus on refined banquet techniques, rare ingredients, and nostalgic pairings. Unfortunateky, not every dish lived up to its one-star pedigree and a few fell short in execution. …查看更多

Time flies, and my last visit to this Michelin restaurant was almost five years ago. Located in The Rosewood Hong Kong, The Legacy House has got its name in tribute to the founder of New World Development, the owning company of the hotel, Dr. Cheng Yu-Tung. Today, we return to see what seasonal cuisine Chef Li has prepared.Seated at a spacious round table looking out to the balcony and the Victoria Harbour, the décor has not changed since the last visit, with the nice wooden partitions, ceiling panels, and the wooden tables and chairs giving a nice traditional vibe, at the same time offering comfortable and cozy ambience for diners.I ordered a bottle of Domaine Marcel Deiss, Engelgarten ($1,080) from Alsace tonight. This is a field blend of different varieties, including Riesling, Pinot Gris, Pinot Beurot, Muscat, and Pinot Noir. A complex wine with good minerality, fruity and is versatile to match with food.We decided to order a la carte, starting with Crispy Frog Leg, Ginger 脆薑酥炸田雞腿 ($200). The meaty frog legs are coated with a thin batter, deep-fried to appetizing golden brown colour, and seasoned well but not overly salty. The chef has added some deep-fried ginger too, providing a bit of spiciness. Nice appetizer and perfect with some icy beer.Next comes one of the chef’s signature dishes, Pan-Fried Dace Fish, Preserved Meat, Dried Shrimp 家鄉煎釀鯪魚 ($520). The chef removes meat and bones from the dace fish while keeping the skin intact, before stuffing the minced meat with coriander and other ingredients back into the skin and pan-fry. With the homemade sauce using black pepper and green peppercorns, it is an amazing demonstration of artisanal skills and very tasty.Then we have Stir-Fried Sakura Shrimp, Crabmeat, Vermicelli, Clay Pot 櫻花蝦蟹肉粉絲煲 ($388). Served in a sizzling hot clay pot, the vermicelli has a nice dry texture, not soggy or oily. The Sakura shrimps add umami flavours to the delicate sweet crab meat, when mixed the two complements very well on each other. Another wonderful dish.The last dish we have is Poached Mantis Shrimp, Sponge Gourd, Fish Maw 水瓜魚鰾煮富貴蝦 ($580). The fish maw has a good bite, picking up the rich and delicious flavours from the stock. The sponge gourd and mantis shrimps are equally good. With finely shredded Chinese celery and red chili it is great in presentation and taste.For dessert, we have Deep-Fried Milk Custard 脆皮炸鮮奶 ($60). Wrapped in the crispy skin is the soft milk custard, providing a contrast in texture. The milk custard is not too sweet as well.The other dessert we have is Black Sesame Rolls 香滑芝麻卷 ($60). Very nicely done, the traditional dim sum has a smooth velvety texture, intense on the sesame flavours, and not too sweet.The bill on the night is $3,278. Service is good, with the staff professional, attentive and friendly. While they introduce each dish upon serving, I hope they can elaborate more which will make the whole experience even more engaging and interesting. Overall it is a wonderful experience and well deserved its accolade.…查看更多

Last night, I had the incredible opportunity to attend a magical dinner at Legacy Peak in the Rosewood Hotel, celebrating the global launch of the prestigious Nicolas François Vintage 2012    . 🍾✨In an intimate setting with only 24 guests, I enjoyed an exquisite evening alongside Antoine Billecart  , the esteemed family owner.We began with deep-fried pomfret, crispy frog leg, and marinated amber jelly fungi, perfectly paired with the vibrant Nicolas François 2012 Magnum. Each dish was a delight, especially the roasted suckling pig and barbecued pork paired with the complex Nicolas François 2007 Magnum.The evening continued with steamed spotted garoupa fillet matched with Nicolas François 1998, and fresh crab claw in chicken broth paired with the rich Nicolas François 1996. We also enjoyed braised baby spinach and maitake mushrooms with Nicolas François 1995, and the iconic Fu Gui chicken with the refined Nicolas François 1995 Magnum.This unforgettable experience was a true celebration of time, tradition, and the artistry of champagne. Grateful to have been part of this remarkable evening! 🍾✨…查看更多

朋友生日，同佢去咗彤福軒飲茶慶生，餐廳剛好安排咗靠窗位置 ，很加分👍🏻 雖然係側海（望北角嗰邊），但感覺開揚，所以都好舒服。食物味道好好，以酒店嚟講，佢哋份量亦算足，我哋個個最後都覺得好飽 🤭可能佢哋當日唔夠人返工，感覺好似得一個侍應做嘢咁，我見得一個侍應serve 4張枱，目測我呢邊廳面都有10個客，1對10，所以service 有啲慢⋯⋯雖然係咁，但都冇影響佢地服務質素，只係慢咗啲，整體嚟講，係一次愉快嘅用餐體驗。…查看更多