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文華廳 中環

地址: 中環干諾道中5號香港文華東方酒店25樓

粵菜,廣東,點心,Fine,Dining,中菜館,酒樓,酒店餐廳,

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文華廳推介

文華廳洋溢濃厚的中國風情,將傳統與現代的粵菜結合,亦為點心注入新元素。

中環文華廳


餐廳分店文華廳
地區中環
電話訂位 28254003
餐單 Menu粵菜,廣東,點心,Fine,Dining,中菜館,酒樓,酒店餐廳,
人氣指數 519
價錢幾錢$801以上

文華廳訂位

文華廳位於中環區,詳細地址是中環干諾道中5號香港文華東方酒店25樓,餐廳寬敞座位數目共有未知幾多個。文華廳幾錢?價錢優惠後人均消費大約$801以上埋單,早餐午餐晚餐文華廳餐單包括有粵菜,(廣東),點心,Fine,Dining,中菜館,酒樓,酒店餐廳等美食,付款方式有Visa,Master,現金,AE,銀聯,JCB付款,Booking網上訂位可以電話致電 28254003 查詢訂座。


文華廳優惠


文華廳 評價 相片

This Michelin 1star Cantonese restaurant is located on 25/F of Mandarin Oriental Hong Kong. Opened since 1968, it has a long history serving exquisite cuisine. Coming early in the evening, we were seated at the window side with a great harbour view, admiring the amazing sunset in town.The restaurant in fact has undergone renovation recently, with a refined luxurious setting, using a navyblue colour throughout, with soft lighting, plenty of Chinese art decorations on the walls creating a warm and comfortable environment making one feel relaxed and pampered.We had preordered Classic Barbecued Duck Feet 懷舊功夫鴨腳包 ($168). This is a traditional dish seldom seen nowadays. The chef put together the duck feet along with barbecued pork, pork belly, chicken liver and taro, then wrapped with duck intestine, before putting it to grill. Cutting it into slices to show the beautiful components, with each of them great in taste and giving a harmony of flavors. The chef also smartly served together with pickled winter melon balls, providing a refreshing and mouthwatering sour note to balance the fat of the dish. A musttry in my opinion.Next, we had the soup, with me ordering Hot and Sour Soup 鮮蟹肉花膠海鮮酸辣羹 ($298) while my wife had DoubleBoiled Honey Lotus Seed with Matsutake Mushroom, Elm Fungus and Yellow Fungus 松茸愉耳黃耳燉雪蓮子 ($268). My soup is very tasty, having a great balance of spicy and sourness, with abundance of fish maw, crab meat, and other seafood like scallop and conpoy, plus bamboo shoot, black fungus and bean curd, all cut to thin shreds, demonstrating the great knife skill of the chefs. My wife also had good comments on her soup, delicate yet full of flavors, and the different fungus offering a good bite in contrast with the lotus seeds. Both soups are fantastic.We then had Sautéed Lobster with Superior Fish Broth 極品魚湯泡龍蝦球 ($588). This is another of the signature from the chef, with the Australian lobster sautéed with a great fish broth to perfection, not a tiny bit overcooked, rich in its original sweetness. The staff shaved some dried caviar on top of pickled salmon roes marinated in sake to add another layer of complexity in flavor, with the popping texture of the roes wonderful to complement with the lobster, and the interesting huadiao taste permeating together with hints of savory from the dried caviar. The tender spinach shoots soaked up all the essences underneath to complete a sensory wonder. Another musttry. The Sweet and Sour Pork with Fresh Pineapple 鮮鳳梨咕噜肉 ($278) is always a test of chef, and this one certainly delivers high marks. The pork has a thin coating which is barely discernible, with the sauce concocted with a perfect harmony of different flavors. And when we finished the dish, we did not see any sauce left behind on the plate to illustrate the perfect thickness of the sauce. Even all the bell peppers are cut to the equal size and rhombus shape. The fresh pineapple brought a touch of sweet and sourness that matched impeccably with the pork too. We decided to try another traditional dish of Braised Bean Curd with Morel Mushroom and Abalone Sauce 鮑汁羊肚菌紅燒豆腐 ($348). The bean curd has fully absorbed the flavors of the abalone sauce, with a tasty umami note. The morel mushroom exhibits its unique characters, with the great taste and texture to add to the overall enjoyment of this dish. Even though it seems simple, it is another example of the chef paying attention to all the creations. Coming to desserts, I had Chilled Fig Cream with Seaweed Sago 雲裳無花果甘露 ($138) while my wife had Red Bean Cream with Lotus Seed and Aged Tangerine Peel 遠年陳皮湘蓮紅豆沙 ($98). The presentation for my dessert was certainly daunting, with a glass jar full of mist, and upon opening the white mist seeped out profusely from the dried ice, creating an amazing spectacle. Waiting till the mist died down, the fig cream was good in taste, appropriate in sweetness and the sago was also made from seaweed instead of the traditional starch, with a firmer jelly texture for my liking. My wife commented that the red bean cream was also very good, with the aged tangerine peel fragrant and the red bean boiled to give the ‘sandy’ texture. A good wrap up for our wonderful meal.The service was very good, with the staff attentive and serving with polite sincerity. I also like how they explained the dish and the special techniques and ingredients used, which gave us a more complete dining experience and appreciation on how meticulous the chef had prepared our dishes. The bill on the night was $3,265 which obviously is not cheap, but in my opinion worth every penny. A restaurant I would like to return again and sample some other of their signature dishes.

🌹今年母親節,老公為我慶祝,選了文華酒店內的《文華廳》,一個月前訂定位,但沒有星期日正日,唯有早一日食啦!自己好想去,見到網絡、雜誌介紹的內容,心動!🌹文華酒店是有名的五星級酒店,多年前食過下午茶餐,感覺一般。

今次到訪中菜廳,預約了11:30,餐廳在25樓,服務員帶我們入座,眼前所有都是靚靚的,裝修華麗高雅,餐具、檯、椅,件件都很合襯,配以玻璃窗外景色,開揚舒適,令心曠神怡,進餐的好地方。

🌹《文華廳》服務員有禮,有給斟茶服務,我們當天沒有叫套餐,選擇了單點點心,每一款點心令我們讚嘆,除了味道好吃,造型擺盤都很吸睛,不愧是五星酒店,兩個人食了七款點心已覺飽肚。

蘿蔔鹹水角⭐️⭐️⭐️⭐️⭐️造型口感皆好灌湯小籠包⭐️⭐️⭐️⭐️⭐️皮薄湯濃XO醬煎腸粉⭐️⭐️⭐️⭐️⭐️香口惹味文華三寶⭐️⭐️⭐️⭐️⭐️鮑魚酥,和牛酥,蝦餃完組合陳皮紅豆沙⭐️⭐️⭐️⭐️沒有紅豆粒,口感差少少火腿燒餅⭐️⭐️⭐️⭐️⭐️皮酥脆,內餡香口紅菜頭水晶餃⭐️⭐️⭐️⭐️⭐️紅菜頭餃夠健康,特色之作美點假輝⭐️⭐️⭐️(酒店贈)上檯時馬豆糕賣相不好,有點破裂個人評分食物味道⭐️⭐️⭐️⭐️⭐️服務⭐️⭐️⭐️⭐️⭐️環境⭐️⭐️⭐️⭐️⭐️衛生⭐️⭐️⭐️⭐️⭐️回頭率⭐️⭐️⭐️⭐️抵食⭐️⭐️⭐️⭐️

文華廳也是⭐️星店,又一次摘星之旅💫。

位處25樓,四周開揚,裝置典雅大方!檯與檯之間極有距離感,正!點心款式較少,想吃的排骨陳村粉,竟只屬套餐,不能單點!最終只點兩款點心:懷舊灌湯餃及帶子紅菜頭餃。

這模樣的懷舊灌湯餃,已很罕見🤩!如今大部份酒樓都是省功夫,餃在湯中,便是所謂的灌湯餃。

其實,顧名思義,明顯是把湯灌入餃中,才是正宗的灌湯餃。

上檯時,很飽滿的,漲卜卜,很引人。

湯清味鮮,正!帶子紅菜頭餃呢,MENU是寫三件,但也可點兩件的,照計!帶子跟紅菜頭沒有太搶的味道,很搭也很美!另再點了:桂花蟹肉炒米粉:忘了講明’走芽菜’,結果開蓋時,露出一臉驚訝,服務員問需否換過,當然不用,不想浪費食物及師傳的心機呢!原來不是芽菜,朋友說是’銀芽’;吃著,真的不是一般的芽菜,沒有草青腥味,跟蛋粒跟米粉極為配合,很清爽!蟹肉一梳梳,絕不欺場!薑糖酒炒芥蘭:一上檯,清香!最簡單的菜,最考師傅手藝!好正!雲裳無花果甘露:嘩!上檯,超有氣勢,必打卡!味道不似無花果,反有點像草莓呢!香芒布甸:芒很香,但布甸有點硬。

美中不足!不得不提,自家製的XO醬,足料微辣,很合口胃.茶點了鐵觀音,不錯喝。

茶壺不是放在我們的桌上,即是一定要由服務員幫忙斟茶,他們的確眼明手快,絕不待慢客人,好!另一讚賞是,茶杯有杯蓋,既可保溫,又不用常加茶!酒店食肆,一定不相宜!但,任何情況,最重要是物有所值。

文華廳的確值!🤤🤤

文華的服務真是一流,這次已經是第三次在這餐廳用膳。

這裏的環境和服務質素真的十分值得推介,最重要的是食物味道均不錯。

本人的喜好是比較清淡,而這間餐廳正正做到這一點,食物不會太濃味,保留了當中的鮮味,如果喜歡濃味一點的可以選擇他們附設的調味料,當中包括有自家豉油、豆瓣醬、XO醬。

唯一要挑剔的是分量比較少,如果份量可以增加多一點點就更加完美。

文華廳餐單提供粵菜,(廣東),點心,Fine,Dining,中菜館,酒樓,酒店餐廳等推介美食位於中環區,餐廳座位數未知人均消費約$801以上,結賬可以用Visa,Master,現金,AE,銀聯,JCB,Booking訂位可以電話致電28254003查詢。





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最後更新:

香港餐廳2023推介03月


為減低冠狀病毒病在升斗茶餐廳內有任何傳播的風險,升斗茶餐廳在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳升斗茶餐廳除了遵守預防及控制疾病的相關規例,升斗茶餐廳同時建議採取以下措施*升斗茶餐廳 黃, 升斗茶餐廳 藍, (升斗茶餐廳 黃藍 等意思黃店或藍店簡稱

常見問題 FAQ:

文華廳在餐廳內應如何確保環境衞生?

  • 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所(包括水龍頭與廁所把手)和食肆座位間的清潔,定時及在有需要時應用1:99(即把1份漂白水與99 份水混和)的稀釋家用漂白水消毒,以經常保持清潔和適當維護。
  • 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方,應使用 1:49(即把 1 份漂白水與 49 份水混和)的稀釋家用漂白水。
  • 經常清潔消毒食物接觸面及設備,例如餐具。
  • 經常清潔消毒員工或顧客的頻密接觸點,例如門柄、桌面、餐盤。
  • 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣,可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。

餐廳廚房內文華廳應如何確保食物衞生?

  • 採用「食物安全五要點」,以正確處理食物:
    1. 精明選擇:選擇安全的原材料
    2. 保持清潔:保持雙手及用具清潔
    3. 生熟分開:分開生熟食物
    4. 煮熟食物:徹底煮熟食物
    5. 安全溫度:把食物存放於安全溫度
    6. 有需要時,提供公筷公羹。
  • 避免公開展示沒有包裝的即食食物(例如烘焙食品)。
  • 如使用即棄手套處理即食食物,要注意手套不能代替清洗雙手,並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下,便應把手套丟掉;要經常更換手套,更換時和除手套後都要清洗雙手。

對於工的個人衞生餐廳文華廳建議是什麼?

  1. 工作人員須謹記:定期檢查體溫
  2. 工作期間,戴上口罩
  3. 咳嗽或打噴嚏時,要用紙巾掩蓋口鼻,並立即將已弄髒的紙巾丟入垃圾桶。然後,以梘液和清水清潔雙手
  4. 保持良好的個人衞生習慣(例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手)
  5. 如患有或懷疑受到傳染病感染或出現病徵,例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛,應停止處理食物。如出現呼吸道感染病徵時,應戴上外科口罩及盡早求醫
  6. 洗手時應以梘液和清水清潔雙手,搓手最少 20 秒,用水過清並用抹手紙弄乾。雙手洗乾淨後,不要再直接觸摸水龍頭
  7. (例如先用抹手紙包裹著水龍頭,才把水龍頭關上)

文華廳餐廳內大家應如何減少社交接觸?

  1. 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離:
  2. 為顧客提供外賣選擇
  3. 避免搭枱或改動座位安排以減少直接面對面接觸
  4. 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
  5. 在服務櫃枱加設屏障,減少顧客與員工直接面對面接觸
  6. 鼓勵顧客使用非觸式的付款方法(例如:信用卡、手機應用程式等)
  7. 安排員工分批工作、休息及用膳

我可不可以評論一下這間餐廳文華廳的好與壞?

你可以這餐廳發表文華廳意見及討論,可以用上面的facebook留這功能與其他食家交流。

為什麼文華廳不能電話訂位?

個別餐廳假日及繁忙時間會可能需於餐廳到現場排隊攞位,建議早一兩星期期打電話詢問文華廳訂位方法。

我可以刪除文華廳在feehk.com香港餐廳推介嗎?

我們絕少會刪除已刊登的餐廳,惟當我們證實已刊出的餐廳文華廳違規時,將可能會刪除餐廳。

為什麼要確認文華廳餐廳內容全為屬實?

作為一個讓公眾自由發表言論的平台,有責任及義務向用戶提醒一些有可能被忽略的事宜,以保障各方面的利益。如會員提交的餐廳因當中內容含有嚴重指控,在審批的過程中被評估為有潛在法律風險*,故我們會要求會員確認有關餐廳的內容完全屬實。

如果我懷疑餐廳文華廳是虛假陳述的可以怎樣做?

如果你想發表對文華廳的意見,可以Email檢舉,我們收到檢討會跟進調查。請詳細列明檢舉理由,如有相關證據亦可一併提交,以加快調查進度。檢舉制度採用匿名方式進行,檢舉者的身份將會完全保密。

為甚麼之前已刊登了的餐廳會被突然被刪除?

有時候,一些虛假或有問題的餐廳偶爾會經過編輯的審批後刊登,但我們設有餐廳檢舉制度,訪客有權向我們檢舉有問題的餐廳,如經跟進後證實餐廳犯規,管理員將會刪除餐廳。我們絕少會刪除已刊登的餐廳,不過在一些特別情況下可能會刪除餐廳。

為什麼看不到文華廳黃藍立場,文華廳黃定藍是黃店還是藍店呢?

如果沒有看到文華廳藍黃相關資料代表暫時沒有人評論,你可以於上面留言告訴大家討論。

網站平台feehk跟文華廳 openrice裡的差異是什麼?

有別於openrice複雜多功能,本網站主要目的讓用戶可以最方便地得到想要的資訊如電話和地址搜尋,更快和省時得到重點資料。