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| 餐廳: | 營致會館 |
|---|---|
| 資訊: |
為推動全港減鹽減糖新飲食文化及新生活態度，環境及生態局、降低食物中鹽和糖委員會及食物環境衞生署食物安全中心推出了「少鹽少糖食店計劃」，參與食肆會提供少鹽少糖選項予顧客，部份更會提供特定減鹽減糖菜式。參與減鹽減糖食肆會獲發計劃標誌，以供張貼於店舖內，供顧客識別。詳情可在此瀏覽：https://www.eeb.gov.hk/food/cn/committees/crss/restaurants.html
港鐵香港站 C 出口, 步行約3分鐘
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電話號碼
28016882
開飯介紹
餐廳主打傳統粵菜，行政總廚蕭顯志擁超過30年下廚經驗。推介香蔥爆乳龍、珊瑚芙蓉蝦球皇及黑魚子煎釀鮮蟹拑等菜式。
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獎項殊榮
米芝蓮一星餐廳 (2018), 米芝蓮二星餐廳 (2019-24)
營業時間
今日營業
11:30 - 15:00
18:00 - 23:00
星期一至日
11:30 - 15:00
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
食家推介
相關文章
We had a great time in our last visit to this Michelin 2-star restaurant back in end-2019. Today we returned, aiming to revisit the delicious food from Chef Siu Hin Chi, and explored dishes other than the tasting menu which we had tried last time.Arriving at Nexxus Building in Central, walking up to the first floor of the two-storey restaurant, the staff greeted and showed us to our table, located at a corner which allowed for good privacy and conversations. The décor showed the same comfortable luxurious vibe we both liked very much.We ordered Marinated pig feet with spices 滷水豬腳仔 ($150) to start. The pig feet were infused with the aromatic and complex flavours of the marinade, while not overly salty. Chewing the bones and skin made me wish I had a glass of beer at that moment. Good.Next came Crispy suckling pig with roasted duck 乳豬拼燒鴨 ($340). Underneath the crispy pig skin was the steamed bread slice, thoughtful for the chef to do this to reduce the fattiness, and the pork was full of flavours from the marinade. The roasted duck was equally impressive, without any gamey note, but rather showing a delicate taste from each bite of its tender meat. Very good.The third dish was my favourite in the evening, Braised crab claw with pomelo peel in abalone sauce 鮑汁煎釀鮮蟹拑燴柚皮 ($320 each). Signature of the chef, the meaty crab claw was stuffed with bouncy shrimp meat, deep-fried and then braised in a very delicious abalone sauce. On the side was the pomelo peel, thick and cooked perfectly, without any bitterness while absorbing the sauce completely. Probably the best pomelo peel I had tasted. Excellent.We ordered a few seasonal dishes including Pan-fried King Prawn with Water Chestnut, Crispy Prawn Head with Sweet Chilli Sauce乾燒鴛鴦大花竹蝦 ($280 each). The huge king prawn was served two ways, with the body stir-fried with some fried scallop shreds, Chinese celery, and water chestnut, with the naturally sweet taste of the prawn highlighted from its lighter taste components, and the crunchy texture complementing. The prawn head and tail were fried and then cooked with a sweet chili sauce, stronger in flavours and appetizing. Excellent.The other seasonal dish was Braised White Asparagus with Yunnan Ham in Bouillon 上湯雲腿扒白露筍 ($320). The white asparagus was very tender, without any fibres in chewing, with a delicate taste. Taking the flavours from the ham and the supreme broth, a dish that might seem simple but really highlighted the quality of its ingredients and the details in the preparation of the broth. Very good.For dessert, I picked Baked Sago Pudding with Lotus Seed Paste 蓮蓉西米焗布甸 ($66). The pudding was quite sweet, with a fragrant caramelized surface and a creamy texture of the sago mixing with the lotus seed paste underneath. Rewarding and fulfilling. Very good.My wife had Double Boiled Papaya with Snow Fungus and Peach Resin 萬壽果燉雙雪 ($60), and we also had Crispy Rice Ball with Black Sesame 營致雷沙湯丸 ($60) to share. The sweet dumpling was very smooth, with a touch of chewy, having delicious black sesame fillings. The restaurant also had its unique style of coating with the black sesame powder which gave extra fragrance to the dessert. Excellent.Service was very good, with the staff attentive and friendly. I would appreciate they could explain in more details on the ingredients and cooking methods for the dishes though, but this is a common issue I have written so many times for local Chinese restaurants. Total bill on the night was $2515. Definitely worth its 2-star status and a good place to enjoy wonderful cuisine in a comfortable environment.
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