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蛇來運到，難得年假有五天，確是外遊好日子；但同時亦是親朋戚友返港之時，留港親聚，熱熱鬧鬧，同樣是開心事！年初一外吃冇難度，不少中菜酒家全年無休，我們選擇了時代廣場的「悅」，皆因輕川粵菜愈來愈合口味！但因為遷就老人家，點選的大都是傳統粵菜，喜出望外，烹調到位，創意中保持以美味為主、新概念為次，大家吃得滿意滿足。餐前小吃先拔頭籌，非常爽甜的梨子、與美辣的豆乾同樣討好。豉油王煎日本淮山、蜜汁叉燒、梁溪素脆鱔、椒鹽九肚魚各有風味，唔錯！大紅片皮乳豬皮很脆，本身燒得唔錯，可惜皮下脂肪極多，冇咩肉食，嚴格講唔合格，鹹柑桔川貝鷓鴣燉花膠湯成功打開味蕾，鹹柑桔的鹹酸味特出且又恰到好處，喝得出川貝香，花膠軟透，組合有心得，水準之上。禮雲籽醬炒大蝦球軟殼蟹怪不特別香，軟殼蟹身上沾滿禮雲籽醬，口感更加豐腴；伴菜不失色，青豆非常翠綠清甜，更有新鮮百合，不過賣相就比較平平不吸引。青椒清香老虎斑奶白湯頭味道鮮美，帶少許青椒辣，好好飲！魚肉嫩滑，與湯同吃，最佳配搭！雞中菌日本長芋帶子煲夠鑊氣，帶子大隻。蒽燒酒香鹽焗雞皮脆肉香，胸肉亦滑，雞珍非常多。爆椒欖角骨味道極好，甜酸鹹味平衡，肉質鬆軟，心水推薦。濃湯浸千絲日本大根湯汁非常濃郁美味，絲絲大根如麵條，軟嫩入味。上湯京都腐皮浸豆苗京都腐皮好好味，超滑！砂鍋生拆蟹粉炒飯服務員在我們面前把蟹粉倒落飯，然後攪勻，未食已經聞到蟹香，濕濕地很好味。紅豆沙湯圓、椰汁馬蹄卷最後兩款甜品，完美的結束。
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四月19晚銅鑼環悅晚反,我評食物質數和味道可以(3.5/5 pts)但服務超劣(1/5pts)。吾識開舊洒開壞,洒全奕混渣,又吾系客人面前開,洒樽都吾比番你睇.全晚服務態度欠專業,亦冇以服務好客人和跟客人建立關係的概念.員工質數与餐廳定位有巨大不付。我覺得不值得去,有很多其他更好味兼服務又到位的粵菜。五人食左$3700($500两支開瓶費). 開洒程序不當但吾肯免佐一支corkage.集團高層亦不回應客人不滿.
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So, we have heard of the various Chinese restaurants helmed by chefs from the FLM series. Yue, by the Lubuds group is one. Have never tried since its opening. Comments I have heard in general were: very skilled chef, high price point.Dinner, organised by she who was obsessed with the dish 仙鶴神針.Here’s what we had. Appetizers: Spicy tofu- firm, chewy texture paired with a bold, lingering heat which did not overpower the natural earthiness of the tofu. Sweet and floral Guava Marinated with Five-Spice Powder. The natural crunch and juiciness of the guava contrasted beautifully with the warm, savory undertones of the seasoning. 潮式滷水凍鵝肝- silky, smooth goose liver without any unwanted bitterness. Every bite was deeply flavorful yet delicately balanced. 燒椒醬瀨尿蝦- too spicy for me; but others thought it incredibly meaty, fresh, and packed with natural sweetness. 燕窩釀雞翼- I recall my favorite from 名人坊- this was good, with abundant pigeon’s nest; skin perfectly crispy. Burdock (牛蒡) seared to perfectionThe reason we were all here- *dumroll*- 仙鶴神針, considered as one of the "Top Ten Famous Dishes in Hong Kong”, which was essentially fin stuffed in pigeon and simmered in rich broth. Process of making was intricately detailed- chef had to first debone the squab whilst keeping the skin intact. Stuffed with fin, the braising process required meticulous craftsmanship and mastery of heat control to preserve the rich juices of the pigeon. $980 for one- Which Grumpy compared to a Kinder egg and 紅燒包.脆皮蔥油雞- standout execution of a Cantonese classic: crispy skin was perfectly rendered, with the meat remaining juicy and tender. The scallion oil was deeply aromatic, accentuating the natural sweetness of the chicken without overwhelming it. 金梅陳醋咕嚕肉- with an emphasis on crunch, depth and balance. 鹹魚蒸肉餅- an absolute comfort dish; pork patty was perfectly tender, with crunchy chestnut bits adding a delightful contrast. The salted fish was present but not overpowering; enhancing the umami of the pork without making it overly salty. 濃湯浸干絲日本大根- impeccableknife-work on the tofu strands, allowing them to soak up the intensely flavorful yet light broth. The Japanese daikon added a subtle sweetness. 砂鍋生拆蟹粉炒飯- crab roe was poured onto the expertly cooked fried rice (with crispy rice at the bottom of the claypot). Each grain was evenly coated in a luxurious umami richness.椰香馬蹄卷In summary: a table full of deeply satisfied customers- dishes showcased technical mastery, ingredient quality, whilst offering nostalgic comfort with a refined touch.
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今晚品嚐了三道經典中菜，每道菜都展現了廚師的功力與心思。 **芝麻雞**外皮酥脆，裹滿香濃芝麻，雞肉嫩滑多汁，蘸上甜酸醬更添風味。芝麻的香氣與雞肉的鮮美完美融合，令人回味。 **鮑魚雞粒飯**奢華而不膩，鮑魚片軟嫩彈牙，雞粒入味，米飯吸飽了鮑汁的精華，每一口都充滿層次感。雖然鮑魚份量不多，但整體搭配得宜，值得一試。 **蝦餃**晶瑩剔透，外皮薄而Q彈，內餡是飽滿的鮮蝦，爽口彈牙，還帶點筍粒的清香。蘸上少許辣椒油，更突顯蝦的鮮甜。 總的來說，這三款菜式各具特色，芝麻雞香脆惹味，鮑魚雞粒飯豐腴鮮美，蝦餃清新精緻，展現了中菜的多元與細膩，值得推薦！
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