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This Michelin Guided recommended cantonese restaurant is famous for the traditional dim sum rarely being seen nowadays. However we went there for trying the big plates during dinner this time, and it was the first night they introducing their new fall menu. Several items we ordered was new, even first time for their own staff to see, and you may see these dishes being modified if you are going to visit them later.---▪️🫔 煙熏鵝肉卷 $98The duck meat roll was over smoked and causing overwhelming bitterness while the duck flavor was absent..▪️🐷 第一叉 $198 👍🏽At first, I thought this is the "over-priced" charsiu. But the truth is : I was completely wrong! Every pieces of charsiu was double or even triple of the normal sized ones, which was actually how charsiu was served in the old days. Staff would put on a layer of pineapple puree on top and then torched it a bit in front of you. The meat was tender, juicy and full of flavors. The dish definitely worths its title as their signature item. .▪️🦀 鮮拆大閘蟹粉豆腐多士 $388 👍🏽The chef here applied their creativity to combine crab roe with their unique tofu dish, which is steamed with nuts inside that added texture. The tofu "toast" was covered with breadcrumbs and fried to crispy, then covered with loads, I mean, really LOADssss of creamy crab roe🤤 . However, the breadcrumb absorbed the oil from the base and turned a bit oily. Recommend to be shared by at least 6 people..▪️🦐 腐乳炒蝦球 $218The fermented bean curd was having the mild flavor but it was just right to elevated the whole fragrance and not overriding the fresh prawn taste. .▪️🍲 鹹香三鮮牛骨髓煲 $238Another special dish from the past Hong Kong, using the silky textured beef bone marrow, and flavoured it with mushroom, prawn and the sauce. This dish can be find nowhere else.---Taste: 👍🏽👍🏽👍🏽👍🏽/ 5Service: 👍🏽👍🏽👍🏽👍🏽👍🏽/5Re-visit ? ✔️
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慶祝家人生日，餐廳為我們安排了一間寛敞舒適的房間位置，並為8大人和1小孩準備了一張12人大桌。服務非常周到及貼心！琵琶鵝 $880：侍應會先成隻上畀客人相機食先，再攞返切。琵琶鵝肉質鮮嫩多汁，搭配著香脆的皮。皮燒得超香，連本身少食皮的我都破例試咗，皮係好食過肉添呀！惹味海蝦小炒王 $158：一上枱熱辣辣好香，配搭咗炸過的魷魚同海蝦乾，好香口好好食。冰梅咸檸骨 $208：賣相似成舊肥肉，但食落係零肥膏，骨肉同酸甜味道平衡得恰到好處。五仁豆腐 $158：賣相精緻，以豆腐為基礎，搭配了五種不同的堅果，這種組合帶來了豐富的口感和味道。干邑燴花菇鹿筋鵝掌 $488：這道菜結合了干邑的香氣和花菇的鮮味。鹿筋和鵝掌經過燴煮後變得軟嫩，每一口都充滿了豐富的味道。推介畀正在尋找一間能夠滿足口腹之慾並提供良好服務的餐廳的你。
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🏮大圍小館🏮小館係大圍我一直都想試，但一直都未有依個機會，佢終於係元朗開分店，當然我呢個新界人即刻去試啦。我電話預約唔到，唯有早啲去walk in，大概6點就到，好彩都唔算多人等。見枱與枱之間都闊落。與傳統酒樓一樣，服務員會提供水及飯前小食，飯後亦提供糖水享用。勾魂叉（$188）職員先在叉燒搽上特製菠蘿汁，然後即時用火槍再燒一燒，令到焦味更香。唔好睇佢禁少，每一件都好厚身，再黏埋啲米通一齊食，又另一番風味。薑味蒜香籠仔蒸蟹飯（$368）
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今日試下呢間大圍老店 睇下同大圍既水準有冇分別先。黎到門口排都排左我成個中。因為佢地比較特別係一批一批入 就算入面有枱都要等一輪先 。冇所謂 係門口 有得泊車 方便 補返！！門水裝修都好靚 有個水池 有好多椅比人坐 可能知道等得耐喇。入到去裝修都幾靚 有種高級感。好叫野食了 叫左隻雞食 如圖 呢隻雞係幾香口 特別好過功夫果隻好多。同埋個包影左字既 半意思自己參考包係幾好食流沙架。水準同大圍差不多 。侍應哥哥姐姐都正常。會有下次如果門口冇咁多人的時候
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大圍起家嘅中菜館，位於元朗嘅分店，餐廳屬中高消費水平，大圍本店拎過米芝蓮推介，睇返價錢似乎午市會平啲之餘，加上會有點心，不過今次食晚市就冇機會試到。之前星期六打算去食冇book位，排隊walkin 都冇位，今次醒目先去打電話book位，晚市只分兩場：六點及八點。店舖座位唔算多，高級中菜廳佈置。茶水費每人$28都唔平，但茶款不少，除左正常鐵觀音普洱，仲有玫瑰、白毫等，普洱更係五年雲南茶葉，利申唔識分啲茶係咪好靚。招牌叉燒五件$188 原本以為份量唔多，點知五件都係厚切大大件。上菜後仲會有待應係你面前搽上鳳梨醬，然後再攞火槍燒，打卡一流。不過個人就覺得加左之後甜左少少。上梅頭肉製成嘅叉燒，肥瘦適中，肉汁豐富，肉質軟腍，焦糖化嘅表皮香甜多汁，係每枱必叫嘅餸，送飯一流。蜜薯和牛柳（$238）薯仔炸過外脆內軟，好香口。估唔到嘅係和牛柳，平時食開都係手指公大小，呢度一上枱都忍唔住wow 左一聲，和牛牛味香濃，絕對唔係平時落得太多鬆肉粉嗰種肉質。入面仲係keep 到七成熟，仲有好多肉汁。不過對比叉燒都係前者更加令人驚艷同同性價比高啲。另外叫左砂煲芥蘭，熱辣辣上枱，好夠鑊氣。蝦乾食得出係靚貨，芥蘭炒得仍青翠夠新鮮。最後每人仲送咗腐竹白果洋薏米糖水，甜度適中，煲到腐竹融哂薏米夠腍入口。上湯伊麵（$48）就正常，冇咩出彩，價錢就偏貴。反而白飯（$18）煮到到粒粒分明夠飯香，有咁好食嘅餸，真係食多幾碗都得。總結呢間真係我近年來食過數一數二好食嘅中菜，菜單有心思: 有好幾款失傳懷舊菜餐廳都嘗試復刻、用料靚煮得好，值得呢個價，宴請親朋好友絕對不失禮，希望有機會可以試吓佢午市嘅點心，例如沙翁、炒鮮奶等等。
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