Good exquisite restaurant. [Environment] tall. 🦆 Beer Duck 🍃٩😛۶ Beer Duck is delicious and not greasy, combined with the coolness of beer! The duck meat is not only delicious, but also has a beer fragrance. 😋 [Service] is great

Trip Gourmet Awards 2023

Howard's Gourmet Hong Kong

Since its opening in September 1963, it has maintained a traditional British design. Many restaurants in the hotel such as Wenhua Yifang, Wenhua Hall, Cafe Causette, Clippers Gallery, Thousand Days Bar, Captain Bar, Wenhua Cake Shop, etc. are all famous shops that everyone knows.

Trip Gourmet Awards

Just finished the renovation, it is still the classic of the classic. Although the restaurant has changed its policy and no longer uses dairy products and reduces the use of refined sugar and salt oil, the taste is still close to the past, or the seasoning can be more refined.

It may be related to the selected dishes. The overall taste feels lighter and the taste is not as amazing as before. ⁡ Recommended suckling pig for pork roast, suckling pig has removed excess fat paste, the entrance is crispy but not greasy, very delicious! The roast is thinner than the teaching. Although the meat is still soft, the outer layer lacks the previous burnt fragrance and sweet taste, and it feels light. ⁡ There are also fish soup with lobster balls and plum beef ribs. Most of the light routes, the dishes have rice fragrant, and I don&#39;t like the feeling of rice soup sticky like a paste.

#1 of Restaurants for Views & Experiences in Hong Kong

The strong Japanese style, the masters feel very serious, professional, not much location, so the service is basically very satisfactory, the ingredients are very fresh, you can recommend according to the taste, seagulls, sea urchin warships, jade roast, tea bowl steaming, etc., too much, that is, the weight is not much, slowly, It can take hours to eat, meals also include drinks, the price is quite expensive, but very creative, worth trying.

#13 of Fine Dining  in Hong Kong

The surrounding environment is an office building, the environment is relatively high-end, is the first choice for morning tea, you need to book a reservation first, usually there is almost no place, pour tea, serve, clean up service is very fast, fried chicken is crispy, lobster rice, soup base is very strong, with fried pot bar, crispy and delicious, three layers of meat skin crispy, One bite, abalone juice chicken feet, sausage powder, beef, shrimp dumplings are very delicate, radish cake is limited by the annual goods, very popular, next time you can buy some as a hand letter, very suitable, really recommend.

#1 of Local Restaurants in Hong Kong

This restaurant is located on the fourth floor of Landmark Plaza in Queen&#39;s Road, Hong Kong. It is a Michelin Samsung restaurant. This restaurant has been awarded the title of Michelin Samsung Western Restaurant for many years. It is also the most star-rated Western restaurant in Hong Kong and Macau. It is mainly French cuisine. All are exquisite private dishes. The fourth floor is the main restaurant, and its downstairs is its own cake shop. The restaurant has its own private elevator upstairs, but it is a bit hidden. Unfamiliar guests do not know this open secret. The restaurant has only two high tables for four people, most of the guests can only sit at the bar, the middle is an open kitchen, and then all the guests sit around this kitchen, only three sides have a table, the other side is connected to the undisclosed kitchen. You can&#39;t put too much on the table if you sit at the bar, and your personal belongings can be hung below each seat. Lunch package starts from HK$499 plus 10% service fee. There are three dishes, antecedents or soup, main dishes and desserts. After the guests arrive, there will be a basket of bread, about one basket for every two guests. If you come alone, they will also provide you. The restaurant has its own toasting equipment, all bread is freshly baked according to the arrival time you booked, and it is warm, very fragrant and delicious when served. Can climb the title of Michelin, the product can be imagined, the ingredients are absolutely fresh, I want a beef main dish, I have never eaten such a beef with beef taste, are imported meat, cooking fire and technology are very particular, the chef will decide how much ripe to cook according to the meat quality, Try to treat guests with the best quality food.

#6 of Fine Dining  in Hong Kong

好精致的餐厅。【环境】高大上。   🦆啤酒鸭🍃٩😛۶啤酒鸭好吃不油腻，结合啤酒那种爽劲！鸭肉不仅入口鲜香，还带有一股啤酒清香。😋【服务】很赞

年夜饭在香港选中餐厅，我完全没有纠结，直接定了好酒好蔡，喜欢它的品质、环境、味道、食材、服务，其它餐厅完全没在我考虑中。 提前whatsapp和我确认了我一定想要吃的菜，同时也发了酒单。我强调婆参、花胶、猪手三道菜是一定要上的。特色暖胃汤，小小一盅，搭配时令两小碟小菜，立马打开了味蕾。第一道是发财绣球，其实是炸肉球，肉酱里混合了海苔，加两丝青葱点缀。炸肉球鲜美不油腻，只不过味道中规中矩，没有那么亮眼。第二道是主角之一的招牌脆皮婆参，炸过的婆参外表薄薄一层异常酥脆，里面婆参一改往日的清脆，变成了绵密的口感，可能是在其它地方一直没吃过如此做法的婆参，每次来这里都要感慨一番。第三道是焗花胶扒，肥厚的花胶，上好的食材，最简单的做法，原汁原味，焗出来的汤汁异常粘稠，搭配花胶粘牙的口感，每一口都是满满的胶原蛋白。两道主角后上的是青橄榄顿海螺汤，汤里辅料的海螺片也是又大又厚，搭配青橄榄，鲜美却不腻，一口接一口，很快喝完。第五道是脆皮西班牙猪手，也是我一道很爱的菜，外皮香脆，里面肉质口感绵密，不知如何做的，有些骨头都已经酥软了。吃这道的时候嘴唇永远都是粘粘的，太幸福了。第六道是香顿枸杞叶，搭配一些菇类，做法简单，原汁原味。主食是招牌酸辣面，酸辣汤面，除了些葱碎并无其它浇头，酸味到位，但辣味还欠了些，另外扁平的机器面，没了那种劲道。几次来好酒好蔡都觉得面类的主食相较其他菜做的一般。最后就是甜品了，红糖糕伴开心果桃胶，开心果慕斯浸在桃胶里，甜而不腻，微微冰凉，看似平淡无奇，却让人回味无穷。今晚唯一的不满意就是把我需要醒的一瓶很好的红酒开瓶后直接就要往酒杯里倒，这个举动吓了我一跳，不过幸好当晚经理后来跟我们打招呼聊天，热情的态度让我觉得这里的服务还是可以的。好酒好蔡也算是吃过很多回了，菜式变化不大，但隔一阵子竟会想念这些原汁原味的味道，每道菜的造型排盘都是精简为主，食材上好就不用多说了，味道都是以还原食物原本的味道为主，没有那么多不实的花哨。环境更是大爱，今晚除夕夜，没有坐包厢，但是整个餐厅还是非常安静，每桌的食客素质也都很高，真的是吃的十分舒心。一直很喜欢这里，继续推荐。

I chose the restaurant in Hong Kong for the New Year&#39;s Eve dinner. I was completely untroubled. I directly ordered the good wine and Cai. I liked its quality, environment, taste, ingredients, service. Other restaurants were not under my consideration. Whatsapp and I confirmed in advance that I must want to eat, and also sent a wine list. I emphasize that the three dishes of Poshen, Huajiao, and Pig Hand must be served. The special warm stomach soup, a small one, with two small dishes of seasonality, immediately opened the taste buds. The first course is the rich hydrangea, which is actually a fried meat ball. The meat sauce is mixed with seaweed and decorated with two silk green onions. The fried meat ball is delicious and not greasy, but the taste is quite satisfactory and not so eye-catching. The second is one of the main characters&#39; signature crispy skin ginseng, fried ginseng appearance thin layer of abnormal crispy, inside the ginseng changed the crispy past, become a dense taste, may be in other places have not eaten such a practice of ginseng, every time you come here to feel a little. The third course is the flower glue, the fat flower glue, the best ingredients, the simplest practice, the original taste, the soup is abnormally sticky, with the taste of the flower glue sticky teeth, each mouth is full of collagen. The two main characters are green olive snail soup, the conch slices of the auxiliary materials in the soup are also large and thick, with green olives, delicious but not greasy, one mouth after another, and soon finished drinking. The fifth course is the crispy Spanish pig hand, which is also a favorite dish of mine. The outer skin is crispy and the meat inside is dense. I don&#39;t know how to do it. Some bones have been soft. When eating this course, the lips are always sticky and so happy. The sixth course is the fragrant wolfberry leaf, with some mushrooms, the practice is simple and original. The staple food is the signature hot and sour noodles, hot and sour noodle soup, except for some chopped onion, there is no other topping, sour taste is in place, but the spicy taste is still owed, and the flat machine noodles are not that kind of strength. Several times, I came to the good wine and Cai felt that the staple food of the noodles was more general than other dishes. Finally, it was dessert. The brown sugar cake was accompanied by pistachio peach gum. The pistachio mousse was dipped in peach gum. It was sweet and not greasy. It was slightly cold. It seemed prosaic, but it made people feel endless. The only dissatisfaction tonight is that I need to wake up a good bottle of red wine and then pour it directly into the wine glass. This move scared me, but fortunately, the manager later greeted us that night and chatted. The warm attitude made me feel that the service here is still OK. Good wine and Cai can be regarded as eating a lot of times, the dishes have not changed much, but after a while, I will miss these original tastes. The shape of each dish is mainly simplified. The ingredients are good, so there is no need to say more. The taste is mainly to restore the original taste of the food. There are not so many false fancy. The environment is even more love, tonight New Year&#39;s Eve, there is no box, but the whole restaurant is still very quiet, the quality of the diners at each table is also very high, it is really very comfortable to eat. I have always liked it here and continue to recommend it.

虽然整体结构和广州两年前吃的一样，但是口味更精进了，环境很好，包房很大很舒服，当得起富豪食堂的名头，点赞

Although the overall structure and Guangzhou eat the same two years ago, the taste is more refined, the environment is very good, the private room is very large and comfortable, worthy of the name of the rich canteen, like it

整整录一周节目，等于蜕皮三层，如果不是为吃一顿好酒好蔡香港店与京都安久怀石料理的联弹，我也不会身残志坚来香港。京都安久的米二怀石享誉日本宴饮老侠客圈，主厨Yozo Ueda（上田阳三）主厨本人将春日的珍品带给远在香港他崇敬的天才料理人蔡昊先生，一同呈现这场春日鲜美盛宴。一席菜，就是一场音乐会。春日的高山流水遇知音，就在春日&ldquo;吃喝&rdquo;智慧里一唱与一和，带一众挑嘴食客飞升。我在其中，荣幸之至。春日宜吃芽，那么日本鱼子酱豆腐捞日本白芦笋，对中国潮州护国菜羹。前者清幽宜人，后者一口就惊为天菜。春天的茼蒿泥为喉咙添香润，比传统地瓜叶版本好吃。上汤也是熬得只闻荤香，不见油腥。春日要吃辛。那就有甘鲷立鳞烧，对中国潮州烧象拔蚌。前者立鳞烧底羹里有甘醋、韭黄、生姜、九条葱温热调味。后者其上有一片烘烤后的甜红椒，温柔惹火，笋、昆布啫喱与粉红胡椒让身体暖暖的。春日得温补。我自己很喜欢老菜脯焖鸽肉这道菜，烧鸽子整片去骨，如果不说，根本就猜不到那黑松露下的香嫩尤物，是多少人都讨厌的大柴鸽子。就像很多人刚喝蔡昊精选正山小种起泡茶那样，搞不明白荔枝味哪里窜出来的。其实不用明白，怀石与潮菜这两国味道之巅都太多奥秘。不如，先吃为快。

A full week of programming is equivalent to three layers of bran. If it weren&#39;t for a good wine, Cai Hong Kong store and Kyoto Anji Kaiseki cuisine, I wouldn&#39;t be able to come to Hong Kong. The chef Yozo Ueda (Ueda Yang 3), the chef Yozo Ueda (Ueda Yang 3), who is renowned for his Japanese banquet in Anjiu, Kyoto, brought the treasures of Spring to Mr. Cai Yu, a talented cook who admires him in Hong Kong, and presented the delicious spring feast together. A dish is a concert. The mountains and rivers in spring meet the friends, and they sing and sing in the wisdom of &quot;eat and drink&quot; in spring, and take a crowd of picky diners to fly. I am honored to be among them. It is appropriate to eat buds in spring, then Japanese caviar tofu to fish for Japanese white asparagus, and Chinese Chaozhou Huguo Cai. The former is quiet and pleasant, the latter is shocked by the sky. The mud in spring adds fragrant to the throat, which is better than the traditional sweet potato leaf version. The soup is also boiled only to smell fennel, but not oily. You have to eat it in spring. Then there are Ganzi Lili scaly roasted, and the Chinese Chaozhou roast elephant plucked. The former has a warm seasoning of sweet vinegar, yellow scallions, ginger and nine onions. The latter has a piece of sweet red pepper after baking, which is gentle and irritating. The scorpion, kunbu and pink pepper warm the body. Spring has to be warm. I like the old dish - pigeon meat, this dish, burn the whole pigeon bone, if not said, can not guess the black truffle under the tenderness of the special thing, how many people hate the big wood pigeon. Just like many people just drank Cai Yu&#39;s selection of Zhengshan small seed brewing tea, I don&#39;t understand where the taste of lychee came out. In fact, there is no need to understand that Kaiseki and Chaocai are too many secrets in the taste of the two countries. It is better to eat first as soon as possible.

体验感非常不错，分泌了超多多巴胺，超级快乐！

The experience is very good, secreted super dopamine, super happy!

好酒好蔡，在每年阿尔巴最炙手可热的时间，一直是香港最高等级白松露的一手拥有者，唯一可媲美的只有8 &frac12; Otto e Mezzo Bombana。遇好酒好蔡辉煌的八周年，好事联翩而至，白松露恰逢近年来的品质高峰！夜宵这顿比我在阿尔巴当地吃的各种星星的白松露菜单都要动人。整个夜宵菜单只有两道，白松露牛油果官燕与白松露鸡蛋炒鱼胶，一甜一咸，双煞，到底。蔡昊老师说，最好的白松露是隐性花纹的，每一口满满的gas。我眼前这纷纷扬扬的就是，细腻、纯美，入口羽毛般，自带耳畔自生的悠扬BGM化开。杜甫可能说过，白松露放歌需纵酒，老玛歌的雪松已随雪化，人也跟着化了。&ldquo;雪&rdquo;一片一片一片，随风潜入夜，香、飘、万、里。我会一直记得这个味道，比母猪记性好。

Good wine, good Cai, at the hottest time of the year in Alba, has been the first-hand owner of the highest grade white truffle in Hong Kong, the only one comparable is only 8 1&frasl;2 Otto e Mezzo Bombana. In the eighth anniversary of the good wine, good things are coming, and the white truffle coincides with the peak of quality in recent years! The supper is more moving than the white truffle menu of various stars I ate in Alba. There are only two menus in the whole nightingale menu, white truffle avocado official swallow and white truffle egg fried fish gum, sweet and salty, double simmer, to the end. Teacher Cai said that the best white truffles are hidden patterns, every mouthful full of gas. What I have in front of me is that it is delicate, pure and beautiful, the entrance is feathery, and the melodious BGM that comes with its own ears. Du Fu may have said that white truffles need to be drunk, and the cedar of old Marge has been snowed with the snow, and people have followed it. &quot;Snow&quot; is one by one, and it dives into the night with the wind, incense, drifting, thousands, and miles. I will always remember this taste, better than the sow memory.

走私房菜路線的商務中菜館，不設點餐、不設價錢，午市每位$1000。從頭盤到甜點共六道菜，菜式偏清淡小巧，完全沒任何花巧擺盤，味道講究食材原味，吃完整個Menu該想想下午茶吃什麼。餐廳設計高尚，環境寬敞適合談生意，連碧咸也來這裡用過晚餐。前菜&mdash;時令兩小碟 暖胃湯沒甚特別，兩小碟前菜就是一般醃菜和甘旬南瓜湯。頭盤&mdash;蛋白煎花膠蛋白伴入花膠切碎粒，薄身香口。 主角&mdash;青欖燉螺頭來到第三道菜，終有點安慰。螺頭足料，軟林。湯頭清甜而不油膩。 配角&mdash;脆皮豬手見真功夫的一道菜，以高壓煲把豬手炆至軟身，高溫把所有油份迫出，餘下的都是啖啖骨膠原。而且浸完高湯內一天一夜，吸收所有精華，味道豐富。吃前才把豬皮燒脆，做到外脆內軟。值得一讚！主食&mdash;陳年菜脯炒飯以高湯炆炒，飯粒分明濕潤，但吃不出菜脯香。而且份量太細，甜品前的最後一道菜，仍未有飽意。甜品&mdash;草莓牛奶慕絲/ 香煎馬蹄糕香煎馬蹄糕一般酒樓水平。 以草莓牛奶慕絲作為一道中菜私房菜館的結尾，實在有點格格不入，而且牛奶慕絲質感像化了的雪糕，味道偏甜，實在有點失望。

The business Chinese restaurant that smuggles the house food route, does not set a meal, does not set a price, and the lunch market is $1000 per person. There are six dishes from the first plate to the dessert. The dishes are light and small, and there is no fancy plate at all. The taste is exquisite. After eating the whole Menu, you should think about what to eat in the afternoon tea. The restaurant is noble in design and the environment is spacious for business. Even Bixian has come here for dinner. The two small dishes of the fore dish are not particularly warm stomach soup. The two small dishes of the fore dish are the general leek and the sweet pumpkin soup. The head dish is the egg white fried flower glue protein accompanied by the flower glue and chopped grains, thin body. The protagonist, Qinglan Nautilus, came to the third dish, and finally a little comforting. Snail foot, soft forest. The soup head is sweet and not greasy. The supporting corner is a dish with crispy skin pig hands. The pig hands are tied to the soft body with high pressure. The high temperature forces all the oil out. The rest is the shin bone collagen. And after soaking in the soup, one day and one night, absorb all the essence, the taste is rich. Before eating, the pork skin is crispy and crispy, so that the outside is crispy and the inside is soft. Worth a praise! The staple food is fried with the old vegetable stew, and the rice is clearly moist, but the vegetable stew is not fragrant. And the portion is too thin, the last dish before the dessert is still not full. Dessert - strawberry milk mousse / fried horseshoe cake fried horseshoe cake is generally at the restaurant level. The end of the strawberry milk mousse as a Chinese private restaurant is a bit out of place, and the milk mousse texture is like ice cream, the taste is sweet, it is a bit disappointing.

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Four Seasons Hotel Longjingxuan in Central has a very good taste. The quality of snacks is generally very good. But in terms of service and cost performance, I personally prefer Tianlongxuan. I believe that good and bad can&#39;t escape your eyes. The taste is not good.

#4 of Fine Dining  in Hong Kong

Large class building The Chairman Restaurant. The appointment also has to be ranked. It feels like buying a horse in the middle of the order. Although the day is windy and rainy, there are still people who are diligent in beef dried takeaway. They send a nine-rufang, but they are not damaged. Everyone is interested. From the front dishes to the desserts, they are all of the best. I look forward to coming again next time!

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