甬府

甬府香港自 2019 年落戶灣仔，一直是本地少數以寧波菜為主的高級餐廳。店子外觀氣派，位處鬧市卻相對安靜的一段駱克道，進門後環境雅緻，氛圍低調而穩重。餐廳由行政總廚劉震主理，曾在內地多間分店帶領團隊，延續「食材為本、味歸本心」理念，並把江南傳統口味結合香港飲食文化，打造別具一格的菜單。多年來獲得米芝蓮一星及黑珍珠一鑽等肯定，亦是香港唯一獲此殊榮的寧波菜館。.是次享用的午市套餐以「夏」為主題，共十道菜，採用兩位起的形式上桌。餐單設計貫穿前菜、湯羹、炸物、海鮮、小炒、點心與甜品，每部份也提供數款選擇，不怕沒有合適的菜式。午市套餐以兩位一台起計，不作位點。分量不重，卻能逐層展現寧波菜的細緻。.前菜中的鮭魚子麻醬雞蛋，蛋香與芝麻香混和，鮮鹹的魚子點綴其中，味道賣相皆見心思；另一道肉汁油豆腐則口感軟滑，掛了清鮮醬汁，作為開場恰到好處。.湯羹選了古早肉絲羹，酸甜之間帶微黏口感，暖胃而不濃膩。炸物香酥芋泥雞翅是餐廳的名作之一，頗有特色，外層炸得酥脆，裏頭包著綿滑芋蓉，油香與芋香互相平衡。至於海鮮環節，酸湯熘魚片酸度剛好，加上脆口的米通，湯頭不搶去魚肉的鮮味；韭菜花小雲豆炒冷江白蝦是用蝦米，感覺像小炒王。.小炒方面有欖仁雪菜炒雞片，雪菜微鹹，襯托雞片的嫩滑，整體頗家常卻細緻；再加一份時蔬，清爽平衡。臨近尾聲，主廚手工包熱騰騰上桌，麵皮柔軟，餡料實在。甜品可以選擇餐廳招牌的寧波湯圓，外皮柔滑煙韌，內餡香甜再加上淡淡的桂花湯收尾。.午市套餐菜式環環相扣，份量安排剛好，既見傳統風味，也有精巧心思。甬府在香港的定位清晰，不走張揚路線，而是穩中見工夫，對於想在鬧市中安靜細嚐江南滋味的食客而言，是一個值得考慮的選擇。.Yong Fu Lunch SetSummer 夏💲498/位 （兩位一席，不作位點）.前菜✿ 鮭魚子麻醬雞蛋✿ 肉汁油豆腐.湯羹✿ 古早肉絲羹.炸物✿ 香酥芋泥磙雞翅.海鮮✿ 酸湯熘魚片✿ 韭菜花小雲豆炒冷江白蝦.小炒✿ 欖仁雪菜炒雞片.✿ 時蔬.點心✿ 主廚手工包.甜品✿ 寧波湯圓…查看更多

❝米芝蓮一星正宗寧波菜!🥢一試Lunch Set更抵食😚🥟❞位於灣仔連續4年米芝蓮一星既 @yongfuhk 主打高級正宗寧波菜 平時晚市a la carte人均都要$2000起😳亦有dinner set每人$1180加一 今次我就試左最抵食既10道菜lunch menu 每人$498加一 性價比更高啦!我個人好中意香酥芋泥釀雞翼😚酥脆配南乳香味雞翼釀滿軟綿芋泥! 酸湯熘魚片嫩滑新鮮! 炒鰻鮝好香脆惹味 作為鰻魚控覺得如果鰻魚片再大嚿啲就好啦!🤣海苔煎餅鹹鹹甜甜幾特別! 額外試左廚師推介嘅齊菜豬肉餃子餃子皮薄得黎好煙靭!🥟最後甜品點少得爆晒餡嘅寧波黑芝麻湯丸😛✌🏻𝙒𝙝𝙖𝙩 𝙬𝙚 𝙚𝙖𝙩?▪️撈汁海蜇⽑肚▪️⾁汁油⾖腐▪️古早⾁絲羹▪️香酥芋泥釀雞翅▪️酸湯熘魚片▪️⼿捏菜炒鰻鮝▪️欖仁雪菜炒雞片▪️小椒茭白炒煙燻臘⾁▪️苔菜小煎餅▪️齊菜豬肉餃子▪️寧波湯圓꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍甬府灣仔駱克道20-24號金星大廈地下2號舖及1樓🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_灣仔🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_finedine #joys_michelin #joys_中菜…查看更多

.推出左好抵食嘅午市套餐, 今位$498 有十道菜😋 餐廳每季都會轉菜單, 今期”夏Summer”都幾岩口味👍🏻🌟推介🌟前菜: 撈汁海發毛肚湯羹: 黃牛肉燒豆麵海鮮: 手捏菜炒鰻鮝點心: 苔菜小煎餅甜品: 寧波湯圓.🔻🍽 甬府📌 地址: 灣仔駱克道20-24號金星大廈地下2號舖及1樓.…查看更多

很多人，包括我也認為甬府和新榮記，也是貴價寧波菜的兄弟餐廳，但兩者實際上各有不同的菜系根源與風格取向。甬府由翁擁軍於2011年在上海創立，專攻正宗寧波菜，2019年進駐香港並獲米芝蓮一星。總廚劉震堅持每日空運寧波食材，以傳統工藝結合創新手法，呈現精緻細膩的甬幫風味。新榮記則有更曲折的發展歷程，張勇於1995年從浙江臨海的海鮮大排檔起家，最初主打溫州海鮮，後轉型為高端台州地方菜。2018年進軍香港同獲米芝蓮一星，其招牌如家燒魚、黃金脆帶魚等展現濃郁的台州風土氣息。風格上，甬府的取向更講究細緻演繹，將寧波傳統滋味以精緻擺盤與現代化手法呈現，讓料理帶點時尚格調；新榮記則強調選材大氣，以頂級海鮮和濃郁原味取勝，展現一種豪放而純粹的鄉土氣息。經濟不景氣，連大氣的甬府也要進軍午市菜式，人均消費約$500卻吃到多款招牌寧波菜，算是相當划算。冰鎮蝦蛄用的是東海蝦蛄，肉質結實有彈性，沒什麼腥味，蘸醬汁吃很鮮甜。馬蘭香乾是很家常的寧波菜，馬蘭頭燙過後拌香乾絲，清香爽口，調味不重但有層次。極鮮蟶蝗羮用料實在，蟶子的鮮味都熬進湯裡，喝起來很濃郁。春韭盒子做得不錯，皮薄餡多，韭菜很香，煎得外脆內軟。香酥雞翅釀芋泥比較特別，雞翅去骨後塞進芋泥，炸得酥脆，一口咬下去有甜有鹹，口感豐富。這幾道菜都保持了甬府的水準，雖然是午市價格，但用料和做工都沒有偷工減料，可以吃到正宗的寧波味道。滷肉大烤墨魚是典型的寧波海陸配搭，墨魚和五花肉一起燒，滷汁入味，墨魚彈牙豬肉軟爛，很下飯。油水馬鮫魚考驗師傅功力，馬鮫魚容易散，要控制好火候才能保持魚肉完整，這裡做得很嫩滑，魚味鮮甜。平菇雪菜炒雞片看似簡單其實不易，雞肉要炒得剛好，平菇要有咬勁，雪菜的酸味要調得恰當，三者配合得很好，有家常菜的溫馨感。整個午市套餐涵蓋了寧波菜的精髓，從海鮮到肉類到蔬菜都有，雖然分量不算大但勝在精緻。最重要是價錢合理，平時要吃甬府的菜起碼要千多元，現在五百元就能嚐到招牌菜，對於想試正宗寧波菜的人來說是個好機會。During the economic downturn, even upscale Yongfu has launched an affordable lunch menu at around $500 per person, offering authentic Ningbo specialties. Standout dishes include fresh ice-chilled mantis shrimp with sweet, firm meat, traditional malan with dried tofu showcasing delicate flavors, and rich razor clam soup. The innovative stuffed chicken wings with taro paste blend sweet and savory elements beautifully, while the braised cuttlefish with pork represents classic Ningbo sea-land combinations. The oil-poached mackerel demonstrates excellent technique, maintaining the fish’s tender texture. Even simple dishes like stir-fried chicken with mushrooms and preserved vegetables capture the essence of Ningbo home cooking. Despite budget pricing, ingredient quality and cooking standards remain high, making this an excellent opportunity to experience genuine Ningbo cuisine without the usual premium cost.…查看更多

𝕎𝕒𝕟 ℂ𝕙𝕒𝕚 • 𝕐𝕠𝕟𝕘𝕗𝕦📍 香港灣仔駱克道𝟚𝟘-𝟚𝟜號, 金星大廈地下𝟚號舖及𝟙樓::::::::::::::::::::::::::::::米芝蓮一星 | 黑珍珠一鑽 寧波菜✨ @yongfuhk 甬府於2011年在上海創立，並在2019年在香港設海外分店，主打新鮮精緻的寧波江南料理，由行政總廚劉震主理。寧波菜以海鮮入饌為特色，招牌十八斬即是將東海梭子蟹的蟹肉與蟹殼分離後用18刀切件，鮮嫩的蟹肉和豐腴的蟹膏，配寧波老字號樓茂記米醋調配的秘製醬汁。海參麻婆豆腐 - 超水準之作！麻婆豆腐的香辣加入海參的獨特口感，成為每次來甬府必吃的一道菜！海瓜子肉質鮮嫩，薑蔥爆香提升鮮味；黃花魚是寧波的特產，榨菜的鹹香與魚肉的鮮味交相輝映；太湖淡水蝦仁清甜爽口，配以時令的九年百合及新鮮蓮子；最後以皮薄餡靚的寧波完美作結。頭盤✽ 招牌十八斬✽ 青雪菜甜筍✽ 魚子醬水晶冬瓜主菜✽ 30年陳菜脯高山松茸浸蟶子✽ 6月鮮蓮九年百合炒河蝦仁✽ 薑蔥海瓜子✽ 海參麻婆豆腐✽ 榨菜堂煎黃花魚✽ 金針菜鹹肉炒雞摐菌點心/甜品✽ 薺菜手工水餃✽ 寧波湯圓…查看更多

米芝蓮一星的甬府餐廳主打寧波菜，與上海菜有所區別。寧波地處沿海，海鮮菜式豐富，強調鮮鹹合一的風味。📍黑松露野菜石榴包多種菇菌和野菜的搭配😋，層次感豐富，讓人一口能感受到不同的風味，細緻的製作工藝也顯而易見，值得推薦。📍堯汁寧蚶味道非常乾淨，鮮味十足 血味濃郁😍📍長街蟶子蟶子的肉質肥厚，口感鮮美👍，清甜的味道搭配豉油，簡單卻令人滿足📍沙蒜豆麵初初聽名字讓人有些困惑😂，但實際上卻是一碗令人驚喜的麵食。沙蒜的咸香和豆麵的滑綿口感，讓人感到非常滿足😋📍酸湯和牛麵酸湯的柔和酸度恰到好處😋，能有效解膩，而和牛的嫩滑與麵條的搭配更是讓人回味無窮這裡的菜品充分體驗到地道的寧波風味，無論是海鮮的鮮美還是調味的講究，甬府都能讓人感受到寧波菜的獨特魅力。…查看更多

Lunch in a private room. Despite the launch of a really high CP value lunch set, we were here to try some new dishes. Here’s what we had. Welcome snacks: deep fried dough which reminded me of CNY. Had to hide it before I finished it all.毛肚海蜇- this plate combined crunchy, chilled jellyfish with毛肚, dressed in a garlicky sauce, giving off excellent texture and contrast. 毛肚, also known as 百葉肚or 肚尖, is the third stomach of the cow, also the largest. Texture is crispy, with its layered folds. (A day of 長知識：the other stomachs are: 瘤胃(草肚)、蜂巢肚(金錢肚)、皺胃).梅干菜香肠- house-made sausage laced with the earthy, sweet-salty depth of preserved mustard greens. Charred at the edges, was a bit too chewy for me.浸雷公凿苦瓜- too bitter for me.煙燻肥腸- tender yet structured, with a deep, smoky perfume that lingered on the palate. Perfectly balanced with the green 4 川花椒 paste, which was not spicy at all.煎烧东极黄花鱼 / 配浓缩鱼汤- freshly pan-seared to golden perfection by Chef right next to us: crisp-skinned, flaky, and sweet. The fish broth was deeply layered, and flavored.白辣椒炒蚌仔- where sweet, plump clams met the aromatic heat of white chili- too spicy for me to try. 榨菜脑烧裙边- gelatinous turtle rim cooked in pickled mustard root paste bringing savory, tangy and deeply fermented flavors.菜梗炒沙鳗鲞- indeed an umami-driven stir-fry, pairing crisp-tender vegetable stems with intensely flavored, chewy bits of salt-cured sand eel, a type of small eel found in the sea, usually prepared as dried fish in Ningbo.夜開花 (Calabash, aka bottle gourd/white-flowered gourd/long melon) x 蠶豆- a seasonal delicacy, with silky, delicate texture and mild flavor.三虾焗饭- a decadent, layered rice dish, where fresh shrimp, dried shrimp, and shrimp roe were combined to create aromatic depth and briny sweetness.Dessert: the signature tong yuen of cos plus seasonal fruits- white melon and lychee.In summary: bold and brilliant expression of deeply regional coastal China. Food is complex and completely unforgettable, showcasing a chef who respects old techniques but isn't afraid to push boundaries. A must for diners who crave depth, daring, and a taste of underappreciated ingredients.…查看更多

YongFu brings the finest Ningbo cuisine from Zhejiang to Hong Kong. Signature creations include Mud Crab with Mashed Ginger and Coriander 招牌十八斬, and Sauteed Green Baby Vegetables 甬府捨得. While reviews have been diversed since its 2019 debut, YongFu's meticulous sourcing and preparation earned it a coveted Michelin star. The hospitality is also on point, with servers demonstrating extensive knowledge while being friendly and appropriately chatty.- 𝙰𝚙𝚙𝚎𝚛𝚝𝚒𝚜𝚎𝚛𝚜 -➤ 招牌十八斬 𝙈𝙪𝙙 𝘾𝙧𝙖𝙗 𝙬𝙞𝙩𝙝 𝙈𝙖𝙨𝙝𝙚𝙙 𝙂𝙞𝙣𝙜𝙚𝙧 𝙖𝙣𝙙 𝘾𝙤𝙧𝙞𝙖𝙣𝙙𝙚𝙧, $988 (8.5/10)The signature dish showcases mud crabs harvested during winter months. The crabs are marinated in aged Shaoxing wine, soy sauce, and herbs, intensifying their natural sweetness. Reminded me of the Korean soy-marinated crab but with greater complexity and aroma. With 18 portioned pieces of each crab, diners are treated to the delightful flavor in every piece.➤  醬椒螺片 𝙎𝙚𝙖 𝘾𝙤𝙣𝙘𝙝 𝙬𝙞𝙩𝙝 𝙍𝙤𝙖𝙨𝙩𝙚𝙙 𝘾𝙝𝙞𝙡𝙞, $398 (8/10)The sea conch had a nice springy texture. The flavors were slightly spicy due to the green chili sauce and I suspect there is also Sichuan pricklyash, which added richer nuances. At the bottom were little grilled small green peppers contributing another layer of taste. Overall, it was really tasty and appetising.➤ 新風手撕鰻筒 𝘼𝙞𝙧-𝘿𝙧𝙞𝙚𝙙 𝙎𝙚𝙖 𝙀𝙚𝙡, $298 (7/10)The dish features air-dried sea eel hand-shredded into thin strips, exhibiting the skilled chefs' intricate preparation methods. The sea eel has enhanced flavor and texture through air drying and is seasoned with Chinese spices to complement its delicate taste.➤ 本味香腸 𝙃𝙤𝙢𝙚𝙢𝙖𝙙𝙚 𝙎𝙖𝙪𝙨𝙖𝙜𝙚𝙨, $168 (6/10)It had a taste reminiscent of traditional Chinese sausage 臘腸. While the sausage was homemade, it lacked standout flavors or textures. This version offered a familiar yet somewhat bland profile compared to other signature dishes at this renowned resto.- 𝙼𝚊𝚒𝚗𝚜 -➤ 甬府椒麻脆皮雞 𝙔𝙤𝙣𝙜 𝙁𝙪 𝘾𝙧𝙞𝙨𝙥𝙮 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙬/ 𝙋𝙚𝙥𝙥𝙚𝙧 & 𝙎𝙚𝙨𝙖𝙢𝙚 𝙎𝙖𝙪𝙘𝙚, $1,280 (8.5/10)The dish sees fresh chicken deep fried until the skin is golden and crunchy. After displaying the whole chicken, the server carved it and presented skin strips and shredded meat. Served with thin pancake and dipping sauce, it offers sensation akin to Peking duck. The paper-thin yet aromatic skin and succulent meat make for an irresistible dish.➤ 黃燜三寶 𝘽𝙧𝙖𝙞𝙨𝙚𝙙 𝘼𝙨𝙨𝙤𝙧𝙩𝙚𝙙 𝘿𝙚𝙡𝙞𝙘𝙖𝙘𝙞𝙚𝙨 𝙬/ 𝙂𝙤𝙡𝙙𝙚𝙣 𝘽𝙧𝙤𝙬𝙣 𝙎𝙖𝙪𝙘𝙚, $698 pp (8/10)The dish blended several prized delicacies - shark‘s fin, thickly cut fish maws, and sturgeon tendon - in a light, velvety sauce. Subtle yet complex flavors infused each morsel. Having maintained their distinctive textures, the premium ingredients were cooked to perfection, showcasing the resto’s artistry in preparing these luxurious seafood.➤ 筍麩菜墨魚烤五花腩 𝙍𝙤𝙖𝙨𝙩𝙚𝙙 𝙋𝙤𝙧𝙠 𝘽𝙚𝙡𝙡𝙮 𝙬/ 𝘾𝙪𝙩𝙩𝙡𝙚𝙛𝙞𝙨𝙝 & 𝘿𝙧𝙞𝙚𝙙 𝙈𝙪𝙨𝙩𝙖𝙧𝙙 𝘾𝙖𝙗𝙗𝙖𝙜𝙚, $598 (6/10)Combining thick cuttlefish pieces and dried mustard cabbage, this dish is an umami-rich medley. Slow-roasted to infuse the flavors, each bite is imbued with briny savor from the cuttlefish and cabbage. However, there is almost no pork belly in this dish, diverging from expectations.➤ 紅湯黃金螺 𝙂𝙤𝙡𝙙𝙚𝙣 𝙒𝙝𝙚𝙡𝙠 𝙘𝙤𝙤𝙠𝙚𝙙 𝙬/ 𝙎𝙥𝙞𝙘𝙮 𝙎𝙖𝙪𝙘𝙚, $498 (7/10)The humble whelk is elevated with the spicy sauce. Bite-sized toothsome whelk, emptied from their shells, paired with crimson broth which offered lingering heat make for a truly satisfying experience.➤ 雪菜筍絲燒東海白鱗鯧 𝙎𝙡𝙞𝙫𝙚𝙧𝙮 𝙋𝙤𝙢𝙛𝙧𝙚𝙩 (7.5/10)Paired with preserved vegetables in which culminated over a dozen steps of preparation, the pomfret was steamed over a milky fish broth. While using this preparation method is able to showcase the freshness, the fish was not as tender as hoped. Still, the intricate flavors were brought together by the creamy luscious broth.➤ 沙蒜豆麵 𝙎𝙩𝙚𝙬𝙚𝙙 𝙎𝙚𝙖 𝘼𝙣𝙚𝙢𝙤𝙣𝙚 𝙬/ 𝙎𝙬𝙚𝙚𝙩 𝙋𝙤𝙩𝙖𝙩𝙤 𝙉𝙤𝙤𝙙𝙡𝙚𝙨, $398 (7/10)Being a kind of traditional Taizhou snack, it also pleases people near Ningbo. Thin strips of sea anemone simmer in a broth hinting of the sea through its briny yet obscure flavor profile.➤ 甬府捨得 𝙎𝙖𝙪𝙩𝙚𝙚𝙙 𝙂𝙧𝙚𝙚𝙣 𝘽𝙖𝙗𝙮 𝙑𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚𝙨, $198 (7.5/10)“捨得” means “willing to part with”, referring to discarding bok choy’s outer leaves to serve only the tender hearts - the best part. Though wasteful seeming, those leaves find use elsewhere. This attention to using all with none to spare reflects both the chef’s precise care for ingredients and guest satisfaction. A hallmark of refined Ningbo cuisine, it exemplifies their standard of only the finest for diners.- 𝙳𝚒𝚖 𝚂𝚞𝚖 / 𝙳𝚎𝚜𝚜𝚎𝚛𝚝𝚜 -➤ 主廚手工包子 𝙃𝙖𝙣𝙙𝙢𝙖𝙙𝙚 𝙋𝙤𝙧𝙠 𝘽𝙪𝙣𝙨, $25/pc (6/10)The buns receive praise for their fresh and premium quality ingredients. However, I personally find it tastes not a lot better than average pork buns found elsewhere. Good but not impressive.➤ 寧波湯圓 𝙎𝙚𝙨𝙖𝙢𝙚 𝙂𝙡𝙪𝙩𝙞𝙣𝙤𝙪𝙨 𝙍𝙞𝙘𝙚 𝘿𝙪𝙢𝙥𝙡𝙞𝙣𝙜𝙨, $18/pc (7.5/10)They delight with pops of flavor within delicately thin rice skin. Where other rice dumplings could be heavy or gluey, Yong Fu‘s version astounds with light wrappers encasing nourishing black sesame paste. The filling is able to create an aroma beyond compare even only served with water.…查看更多

Not really worth the price. Probably had high expectations since heard good rating of this place and knowing it was a Michelin star restaurant.Unfortunately the food was slightly underwhelming. Appetizers started pretty decent especially the razor clams and the snails. The marinade crab was much hyped but honestly it didn’t taste much different to the korean style marinade crab, with all the crab roe surprisingly the flavors was very mild.Next for main the meatloaf was probably the only one I would recommend. The chicken was alright, the skin was crisp but the flavor of the meat was nothing special and quite bland. The rest was very average. The worst was the fish which had a muddy aftertaste.Lastly the glutenous rice ball was good but they didn’t even bother to make an effort to make a dessert soup it was just served in water.Something to be aware of since its Ningbo cuisine generally over half of the dishes was spicy so wouldn’t recommend for those who can’t handle spice as there is limited option here.As a Michelin starred restaurant services was also quite appalling and unprofessional. For instance there were many occasions the waitress would just stick their arm in front of someone’s face while they were still eating just to refill wine/water rather than go around to the other side where the glass was placed at. This also happened when they tried to change plates. Another thing was there were some dishes we specifically requested 1 serving but they just automatically doubled the portion saying that it wouldn’t be possible to share amongst our group and we only found out when we were checking our bill. Overall honestly wouldn’t recommend visiting, at this price point there is so many other options that serves better quality food and better service.…查看更多

招牌18斬非常鮮味，滿滿的蟹膏，盡顯師父刀功沙蒜豆面普普通通，麵質彈牙黃魚泡飯非常普通海味麻辣豆腐調味好，惹味，有滿滿的肉碎同海參蔣公芋艿羹最晚最好食，芋頭蓉加豬油整成的羹，非常香滑，搭配埋豬油渣脆脆，增添口感總括而然，餐廳性價比唔高，但服務和環境可以，特別節日可以一嘗～…查看更多

間野真係唔喇掂，生🦀️沒有有經驗的師傅小心處理很容易出事！見環境比較企理試一試，結果出事，食完第二日🤮！真係大鍋！祝早日收皮！仲要收咁貴價錢！避免再禍害無辜！！ …查看更多

甬府是在香港少有的高級正宗寧波菜，獲得米芝蓮一星的殊榮。見它的招牌十八斬（類似韓國醬油蟹)很吸引，便來試一試。❧ 招牌十八斬 👍🏻👍🏻👍🏻師傅將梭蟹共斬十八刀，每件蟹大小及蟹膏份量要相同，非常考功夫。蟹肉蟹膏鮮甜，秘製醬汁比韓國的醬油蟹較為清淡，更能突出蟹肉的鮮味。忍不住加了碗白飯來送汁🙈❧ 香芹新風鰻筒 鹽漬再風乾過的手撕鰻筒帶有一點鹹香。喜歡蘸上香醋汁，令它鮮味更突顯❧ 薑蔥海瓜子 👍🏻👍🏻👍🏻是只有尾指手指甲般大的蜆，現在夏天正值當造時期。蜆殼超薄，呈淡粉紅色。每隻小蜆都沾滿薑蔥汁，非常惹味❧ 30年菜甫松茸浸蟶子 👍🏻👍🏻👍🏻整個湯非常好喝，但又說不出當中有什麼😂只知有超濃魚湯底再加上30年菜甫獨特香味；蟶子則鮮甜爽口❧ 老姜燜灘塗野鴨野鴨的肉質比平常的結實有口感，醬汁濃郁。味道不錯，但沒有其他菜式那麼特別❧ 沙蒜豆麵 👍🏻👍🏻👍🏻 沙蒜（海葵）原來是一種吞食泥沙的海產，其貌不揚，但鮮甜美味。豆麵即薯粉，透明嫩滑。沙蒜的鮮味完全融入超濃的湯底中，很快必KO了一整碗。❧ 捨得菜心只挑菜最中心最好最柔嫩部份，用上湯來煮。師傅好捨得，但我的荷包不捨得 😂❧ 寧波湯圓 皮薄內𥚃的芝麻餡流心。美中不足是糖水不夠桂花香及甜味餐廳無論環境，服務以及食物質素都符合米芝蓮水準。價錢並不便宜，但絕對值得一試。________________…查看更多

食物品質還算OK，但服務態度很差。准備用餐，進來一位經理級人，對大家說包房最低消費，我們說知道，30秒後又重覆提醒說，這里最低消費XXX，此人臉色有少許變化，難道我們來白撞？我在當中解開尷尬，和氣解釋我們知道，他離開房間前遞上卡片，我們說「不用了」，他說「我們不做你們的生意！ 」 嚇😳態度由頭到尾沒變！過後，我問另一位侍應，我想投訴，請問找誰？ 剛才來一位經理級的，態度很差，侍應說，現在這里他是最大的，總經理。而真正最大的很少回來 。嚇，即是沒得投訴。上樑不正，怎樣領導下屬，更何況是摘米芝連之星，餐廳是否值得反省！…查看更多

甬府🌟 上年前後二訪而家一次過post 🤪呢到嘅前菜係我最喜歡嘅部分之一相當有寧波特色 貫徹鹹鮮合一嘅甬幫菜風格中意食生蟹嘅一定要食招牌十八斬我地唔食生蟹所以就無緣了新風手撕鰻筒：將新鮮鰻魚開背、拆骨、去皮抹鹽再風乾 製成鰻鮝肉質細緻 味道淡麗帶微鹹配玫瑰醋同吃更開胃醬椒螺片🌟惹味爽口！古法豆腐皮冇咩印象😂醪醩土雞🌟醪醩=酒釀已起骨 啖啖肉又滑又重米酒味雞味都好濃🤪沙蔥炒蝦皮 🌟沙蔥生長係西北地區同內蒙等地嘅沙漠之中平時係粵菜不常食到同韭菜係同類 但味道冇咁強烈 反而係溫和清甜加入豬油渣同炒 滑嫩中帶爽口 好特別！甬府捨得 🌟上湯小棠菜 只採核心部份必須「捨得」摘掉外層不夠嫩滑的菜葉亦要差不多大小食落鮮嫩無渣，真係好功夫🤙🏻蔣公芋艿羹🌟以寧波土黑豬煉出豬油渣再加入芋頭熬製入口甘厚醇滑，滿滿脂香鹹鮮在舌尖爆發上桌時以小火爐座熱，愈食愈濃愈綿，亦能保持燙口溫度，食到最底更不斷出煙脆皮水潺🌟於脆漿中加入海苔粉 外層極輕薄使用東海出產嘅九肚魚 literally入口即融我個人其實不是太喜歡呢種冇乜texture嘅魚肉好似一pek嘢😂但炸功非常出色 係應該一試的文火煎牛小排$798得六塊🤣上枱都幾extra 有埋乾冰腍滑鬆軟 不過比起其他特色菜就略顯普通了石鍋鱔絲比想像中少了鑊氣鱔絲切得幼細 同其他配料混和 存在感有點低洋蔥炒黃牛肉同鱔絲個問題一樣牛肉切絲更加覺得係嘥料😂沙蒜豆麵🌟沙蒜正名「海葵」 係海中軟體生物 呈青黃色 含豐富蛋白質 不過煮完係冇乜味嘅而熬出嘅湯汁膠質極重 質地濃稠 鮮甜味美 擺耐左面頭仲有層衣😳 傳統沙蒜豆麵會用綠豆粉冇食錯嘅話甬府用嘅係薯粉入味 煙韌 掛汁 一絕！手工垂麵壽星仲有多隻煎蛋相對家常嘅一道蝦乾 肉片 芹菜絲有少少似擔仔麵苔菜小煎餅🌟🌟必點！！！有被驚艷到外層酥脆鬆化而不油膩內饀釀入海苔、白糖同白芝麻又甜又鹹，獨特且令人相當回味呢個菜系係好多精緻手工菜 極考功夫寧波菜嚟講 甬府真係做得好fine嘅一間值得嚟體驗體驗…查看更多

甬府米芝蓮1星高級寧波菜必食菜式十八斬蟹身斬十八刀，梭子蟹好新鮮食落好鮮味，膏香甘甜，真係停5到口冰鎮小龍蝦食落甜甜地好開胃 意境一口酥賣相擺碟靚☺️松子加上小蝦米等食材置於酥蓋中好惹味酸辣蟹翅，做法特别有新意大閘蟹季節嚟番個蟹膏炒茄子勁多大閘蟹膏勁開心😆仲有黃魚當然5少得啦都係必食嘅☺️脆皮鷄做得好香日，皮脆肉嫩🥳🥳又不油腻值得食沙蒜豆麵比起新榮記的沙蒜豆麵做法不同，呢到似湯麵湯汁較多另一種風味…查看更多