譚卉

營業中

休息中

I will give 4 stars as a fine Cantonese restaurant, but probably have room to improve as a Michelin starred level restaurant.We had a tasting menu created by the chef for the day. First we were welcomed by a small cup of tea and a small bite (節瓜釀蝦蒲) that I didn’t take a picture.The first formal course was the infamous baked stuffed crab shell 釀蟹蓋 with pickles. 好足料 , top notch in such Cantonese recipe, though the strong seasoning covered the natural crab flavor a bit. Overall still very well done. The pickle was well made and beautifully presented to balance the richness of the crab.The second course was a double boiled soup with fish maw, gorgon fruits and something. As good as you would imagine for classic high end Cantonese restaurant double boiled soup. We like it for the natural flavor from double boiling. The third course was a fish dish - braised grouper, with some eggplant at the bottom. Nothing special and not that memorable .The fourth dish and also our favorite dish of the night - roast pigeon. Very crispy skin and very juicy meat, very well done.The fifth dish was the braised abalone with pomelo skin. Braised abalone was the usual affair. The highlight was the pomelo skin, the softness of the pomelo skin absorbed all the essence in the sauce.The last savory dish for me was the barbecue pork with prawn roe noodle. The server spent so much time to explain the lychee wood burning of the barbecue pork that hyped up all the expectations , but my portion was dry and at best mediocre unfortunately, the lychee wood scent wasn’t the best combination to bbq pork in my opinion. That said, the prawn row noodle was full of flavor and I finished the whole plate even I was quite full already. The dinner was wrapped up with a palate cleanser in between the savory and sweet dishes, then followed by a fruit platter, Chinese sweets and a dessert cart. The fruits were of very high quality. I also like the almond dessert and the orange-infused chocolate.Overall, this is a high quality Cantonese meal. I will come back for the pigeon, and probably try the dim sum during lunch hour next time. Lastly, the sommelier served the wine very well, constantly checking the temperature to ensure it was right. 繼續閱讀

老公兩天前問我週末去澳門好唔好？有得玩有得食又點會唔好😄晚餐我揀左去譚卉，上月去過一次無論環境和服務都好好。我揀左四款菜品：- 焗蟹蓋- 岩茶燻鴨腿- 燜和牛面頰- 蝦干吊片啫啫生菜膽- 花茶：玫瑰紅茶焗蟹蓋的味道無懈可擊，非常鮮美😍 而且完全冇用麵包糠，吃完後我迫不及待詢問點樣整呢🤣岩茶燻鴨腿配上一款秘製醬汁。先品嚐原味，肉質香氣撲鼻，再配上醬汁，味道超級🤩牛面頰可以選擇咖喱汁、波特酒或柱候醬，職員推薦揀柱候醬，牛頰口感滑嫩，搭配柱候醬更加美味。啫啫生菜煲非常美味，搭配蝦干吊片鮑片等食材，簡直是絕配！用餐完了就係甜品時間，職員推著甜點車來了，上次吃得太飽只選了兩款，今次除了馬卡龍和蛋白糖外，我每樣都揀左一份😂😂 正當品嚐甜點之時，最最最大的驚喜是職員送上一碟甜點和一杯奶凍，原來是父親節😅 所以在父親節及前一天都會奉上父親節甜點。職員介紹既花茶好好飲晚餐食物當然美味，職員仲分享許多烹飪技巧和心得，讓我獲益良多😄😄 繼續閱讀