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| 餐厅: | 富臨飯店阿一鮑魚 |
|---|---|
| 资讯: |
为推动全港减盐减糖新饮食文化及新生活态度，环境及生态局、降低食物中盐和糖委员会及食物环境衞生署食物安全中心推出了「少盐少糖食店计划」，参与食肆会提供少盐少糖选项予顾客，部份更会提供特定减盐减糖菜式。参与减盐减糖食肆会获发计划标志，以供张贴於店舖内，供顾客识别。详情可在此浏览：https://www.eeb.gov.hk/food/cn/committees/crss/restaurants.html
港铁铜锣湾站 C 出口, 步行约3分钟
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电话号码
28698282
开饭介绍
餐厅主打以鲍鱼为主的一系列海鲜菜，以日本干鲍制作的砂锅鲍鱼及生煎东星斑均值得一试。
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奖项殊荣
米芝莲一星餐厅 (2015), 米芝莲二星餐厅 (2016-19), 米芝莲三星餐厅 (2020-2024)
营业时间
今日营业
11:30 - 14:30
18:00 - 23:00
星期一至日
11:30 - 14:30
18:00 - 23:00
以上资料只供参考，请与餐厅确认详情
招牌菜
食家推介
相关文章
Which restaurant should I pick to celebrate my wife’s birthday? As she prefers Chinese cuisine, this year I have chosen Forum, as we have not come here for quite a while. In a very cold Wednesday evening, we arrived at the Michelin 3-star restaurant located at Sino Plaza in Causeway Bay.Seated comfortably in the main dining room, the décor and setting had not changed since the last visit, with beautiful Chinese paintings and calligraphy, and the numerous recognitions founder chef Yeung Koon Yat had received throughout the years displayed on the wall.We started with Braised Ah Yat Abalone with Goose Web in Hot Pot 阿一迷你鮑魚鵝掌煲 ($1,380). The staff has helpfully split this dish to two portions, served to us individually in claypot. The Yoshihama dried abalone had been braised to perfection, easily cut through by the knife, ‘sugary’ in the core, and the abalone sauce having amazing flavours. The goose web is delicious, its texture testimony to the impeccable mastery of cooking time and temperature by the chef, with also the thick meaty shiitake mushroom and broccoli complementing well. Excellent and a must order in my opinion.Next, we had Deep-fried Pork with Dried Mandarin Peel in Sweet & Sour Sauce 陳皮咕嚕肉 ($300). The batter on the pork was very thin, with each piece fully coated with sauce of wonderful balance in sweet and sourness. We found that the shredded dried mandarin peel also did wonders by adding an extra layer of fragrance to the pork, without any weird or bitter aftertaste. It was so good we ended up finishing all the bell peppers, pineapple, and spring onion in the dish as well. Excellent.Then we had Baked Conpoy with Crab Meat in Crab Shell 瑤柱焗釀蟹蓋 ($300 each). Beautifully golden in colour, with an appealing smell of conpoy, the large crab shell was stuffed with abundant crab meat that was cooked with onion and dried scallops, with spot-on seasoning to highlight the delicate sweetness of the crab meat while supplementing with savoury flavours of conpoy. Excellent.The last dish was Sea Cucumber with Pork Floss in Hot Pot 魚香肉鬆遼參煲 ($980). Unlike the other restaurants where the minced pork tends to be quite salty, for this one we did not feel over-salty even without having rice to go along. The crunchy sea cucumber provided a contrast in texture, and up levelled the premium of the dish, also making the dish less oily compared with using eggplant. Very good.For dessert, we had Traditional Black Sesame Roll 懷舊芝麻卷 ($90). Bringing back memories, I recalled having this dim sum regularly when young, but it was not offered in most restaurants nowadays. The taste was good, with a nice sesame note, but I hope it was thicker in size. Good.We each had our own dessert too, with my wife picking Sweetened Red Bean Soup with Dried Mandarin Peel 新會陳皮紅豆沙 (free), while I had Hot Ginger Sweet Soup with Black Sesame Dumpling 薑汁芝麻湯圓 ($90). The sweet soup had an intense ginger note, a bit spicy but did warm the stomach comfortably. The dumplings were soft and chewy, with the sesame fillings appropriate on sweetness. Very good.The bill on the night was $3,960. Many people might feel daunted when they heard about Forum and worried that it would cost a fortune to dine here. Certainly, it was not cheap, but there were many choices so you could order according to your budget. Most importantly, the dishes were all great, and service was also good. No wonder it was a full house on this weekday evening so advance booking was definitely required.
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2024年，香港米芝蓮三星嘅粵菜得返兩間：唐閣同富臨飯店。唐閣有朗廷酒店的標準式待客服務👔🤵♀️🤵🤵♂️，而我就鍾意富臨飯店有人情味嘅溫度，所以今次揀咗富臨飯店，一個人食飯。🥰❤️富臨飯店當然最出名嘅就係阿一鮑魚！其實平平哋嗌個「包羅萬有煲」就可以一次過試到鮑魚、冬菇、鵝掌！幾十個鐘炆出嚟嘅鮑魚依然爽口彈牙，鮑魚汁的濃稠度適中，係成道菜嘅精華。一個人嘅肚量有限，我嗌多一份菠蘿咕嚕肉加白飯已經夠晒飽。😆👍 咕嚕肉好明顯食到炸過嘅鬆脆口感，肉質應該係用咗梅頭肉這類瘦肉同脂感分布適中嘅部位！所以我一直都稱富臨飯店嘅菠蘿咕嚕肉係我人生中食過最好嘅咕嚕肉，亦都以此推介比身邊嘅朋友！🥰😎❤️👍👍支持香港粵菜！❤️
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同媽咪慶祝生日🎂試吓殿堂級中式fine dining🍚提前預約定呢個米芝蓮三星套餐😋八道菜 每一樣都好食🤤米芝蓮三星⭐️⭐️⭐️實至名歸🥹👏🏻大家一致贊成嘅Top 1☝🏻💯係「魚翅花膠撈飯」🍚以前成日聽人講魚翅撈飯咁奢侈真係第一次💰每一絲魚翅都吸滿鮮香芡汁精華💧鎭店之寶 日本吉品溏心鮑🍽️刀切落去都知鮑魚軟糯 同時有「黏刀」嘅感覺👍🏻味道鮮香 口感煙韌彈牙私心推介「百花燒釀雞翼」🐓一咬落去 雞皮係薄到好似紙咁一啲肥膏都冇 勁脆😯仲透著百花蜜嘅甜香🥹🥹🥹雞肉入面仲有彈牙蝦滑 超有層次👏🏻😋😋😋🤤🤤🤤
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海鮮與清酒的完美結合🦞🍶As part of JFOODO's "SEAFOOD LOVES SAKE" promotion❤️, Forum Restaurant, a Michelin-starred establishment🌟, offers three signature seafood dishes expertly paired with premium sakes.- "Deep-fried Fish Skin with Spicy Salt" paired with Kokuryu Daiginjo:Crispy and savory fish skin perfectly paired with the mature fruity notes and refreshing taste of Kokuryu Daiginjo.🐠- "Stir-fried Lobster & Boiled Egg with Crab Meat and Crab Roe" paired with Nishibori Arabashiri Daiginjo:Succulent crab meat and flavorsome lobster harmoniously paired with the richness of Nishibori Arabashiri Daiginjo sake.🦞🐣- "Baked Hairy Crab Meat in Shell" paired with Kirinzan Daiginjo Shooting Star:Layers of flavors and textures in the baked hairy crab meat beautifully balanced by Kirinzan Daiginjo Shooting Star sake.🦀We also tasted some signature dishes such as "Ah Yat Fried Rice,”🍚 a tantalizing combination of fresh shrimp, BBQ pork, conpoy, egg, and rice, finished with ham sauce and Chinese onion.It was my honour to meet Executive Chef Adam Wong👨🍳, a protégé of Master Yeung, brings his culinary expertise, and Chief Sommelier Jacky Luk🍷, with prestigious qualifications, passionately explores wine and spirits pairing.
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