千日里 中環

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This British bar/restaurant is located on The Mandarin Oriental Hong Kong, named after the artist George Chinnery, who had lived in HK and Macau in the 18th century, producing a lot of great paintings, with many replicates in display in the restaurant.Seated comfortably at the deep armchairs and green leather banquettes, the wood panel wall and ceiling, and the bar featuring lots of whisky, created a cozy and relaxed clublike atmosphere of the colonial 60s. All the staff are also dressed in impeccable white suits with bow ties. After getting our beverages to start, we ordered two starters to share. The first is Smoked Salmon ($298). With traditional condiments of onion, capers and dill, together with boiled eggs and gem salad, the salmon are truly exceptional, with a nice smoky note but not excessive, the texture tender and moist, with us able to readily tell the quality of the salmon. Even though it might look simple, this is a really good example of how a great dish can highlight and showcase the ingredients.The other starter, Crab ($318) was even better. The meat from Devon brown crab was picked out, and on top putting a layer of avocado, supplemented with a rich sauce. The sweetness of the crab meat, with the bit of citrus used to mix together with the avocado puree, and the savoury taste from the sauce, created a wonder in flavours. There are some crispy melba toasts to put the crab meat on which further provided a contrast on the texture. A musttry in my opinion. Coming to the main we had Dover Sole ($688). The staff asked whether we wanted to be on bone or not, and we opted for the latter, and my friend John who works here recommended us to pansear the fish a bit longer to caramelize for better experience. Thanks to his advice, it was simply perfect. The fish is big so could serve two persons, and together with lemon butter sauce, with the lemon juice giving the acid to freshen the buttery note. On the side were new potato and spinach. This one was another recommendation. If I have to pick one thing to improve, the spinach can be a bit less salty.The other main course we chose was Tikka ($338). The chicken is cooked with a curry made from tomato, butter, yoghurt and aromatic spices, which permeated great aroma even before our first bite. On the taste the curry had an interesting smoky note, wellintegrated into the complex flavours. Served with basmati rice, we also had some Plain Naan ($88) on the sides to savour the wonderful curry. The chicken is also tender and flavourful, marinated very well. Despite my big appetite, I could not finish all as the portion was quite generous. But we somehow could not leave without having dessert, so my wife chose Eton Mess ($128). Inside there are meringue, with mango and passion fruit, along with vanilla icecream. For me, I took Trifle ($128), with raspberry, vanilla and compote, white chocolate icecream. Not too sweet, the raspberry had the acidity to balance the sweetness from the icecream and compote to finish a rewarding and complete meal.Service was good overall, and the bill was $2,552. One thing I missed though was the whisky, as I was very full and a bit drunk (after having a glass of white and another glass of champagne) in the end. So I hope to return next time, to enjoy their big range of whisky and try out a few different ones.

踏入家中老闆既壽辰月活動，當然要由「嘗味名單」中選取一間心儀試一試。

家中老闆一話呢間係中環文華既幾好要試，我就一個月前俾個電郵訂位。

因為想安排好點，所以電郵問埋有冇泊車位，諗住俾貴貴時租都要型一型佢泊下文華酒店咁。

點知餐廳經理好好英文咁回覆我係唔會有咁既安排既，E 嚟 E 去既英文寫得好靚，即刻覺得成單野唔同哂，要認真對待。

講返今次午餐，可以用覺得自己型左嚟形容，一到場經理就安排坐係一張二人木桌，同隔離仲有一塊木製屏風隔一隔鄰台咁，即係話俾大家知間餐廳好重視PRIVACY，同埋講話請收細音量。

落左單就上兩件飽，大家都一定會對中環酒店西餐廳既餐飽有期望，當然我睇到都已經想食，又嚟有圖有真相: 跟著就係今次三大主角之一既 牛肉他他，連埋有一個雞蛋黃當醬點，另一個就係白蘭地醬。

呢個他他入面混左少少酸子之類既西餐配料，一提就提升哂成個他他既味，就咁食都已經好食到不得了，暫時係食過最好既牛肉他他: 主菜，炸魚薯條，英式餐廳食英國午餐。

佢地用既魚好好，肉一疏疏，脆粉薄，份量足，優質:家中老闆一直想食TIKKA，就叫左黎試，佢個雞肉好諗，混咖哩一絕，配個長米飯乾身而鬆軟，好好:中間趁晏左少人點，同左個經理傾左一陣，知道唔少呢間有歷史既酒店既一點事跡，更令我好有FEEL。

結果慢慢食，有傾有講咁LUNCH左兩粒鐘先閃人。

家中老闆 話滿意安排，部車由佢泊得遠就遠啦，話食完慢慢行吓都好。

「老闆俾LIKE，此刻無價。

」

好彩預早2/3日email 去book位，諗住平日夜晚會無咩人啦，去到都full house ，如果無book位就要坐bar枱喇 去到先點左飲品，跟手就叫左2個chicken dish, tikka curry chicken 同另一個pan fry chicken好期待食文華呢個出曬名既咖哩好快就上菜 咖哩濃味/雞食得出係新鮮/跟上既印度飯先係主角，有飯香之餘又有咬口 好好味呀另一碟雞就中中等等 不過不失 總括嚟講 服務超好！

好啦, 間酒店係靚, 古色古香好有味道, 唔會太商業化  (其他酒店未必有呢種歷史悠久但中式得黎靚的感覺, 半島會有但很歐陸)但食過的呢幾款野好難食下呢個鵝肝係前菜, 但大到出奇, 飽到傻而且真係好難食, 鵝肝唔應該係咁, 油脂感唔夠, 又唔軟滑chicken kiev 真係好乾好鞋, 雞胸唔一定係咁的texture的這個其實係焗海鮮，有cream有薯容好好味, 入面有帶子、三文魚之類

Came here for lunch recently.I had no idea this place existed actually, until I was brought here. It’s sort of hard to find, and the dining space is really small. However, even though it’s a really enclosed space, the thing is best described as posh, unlike the other small places I’ve been to which have been rather grungy. They have a bunch of items for lunch (posted a photo), but I went with one of the cheaper ones, the lamb rogan josh. They give you a couple of sauces or chutneys to go with it, but honestly it doesn’t do much for the dish.While the food is fairly pricey here, I think what you get and the quality makes this a decent spot. Looking forward to trying other dishes here.

千日里餐單提供西式,酒吧,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$201-400，結賬可以用Visa,Master,現金,AE,銀聯,JCB，Booking訂位可以電話致電28254009查詢。

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千日里餐廳詳細資料：

• 千日里地址:
  中環干諾道中5號香港文華東方酒店1樓
  The Chinnery, 1/ F, Mandarin Oriental Hong Kong,5 Connaught Road Central, Central
• 千日里電話: 28254009
• 千日里價錢: $201-400
• 分類: 西式,酒吧,酒店餐廳,
• 座位: 未知
• 付款: Visa,Master,現金,AE,銀聯,JCB
• FB專頁: 千日里 Facebook

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香港餐廳2023推介04月