國福樓 中環
地址: 中環紅棉路22號TheMurray,HongKong平台亭樓
最後更新:
國福樓推介
The Murray Hong Kong酒店內唯一中菜廳，少有地提供戶外露天位置。主打懷舊粵菜，如「蜜燒金錢雞」，午市有即叫即蒸點心供應。
中環國福樓
| 餐廳分店 | 國福樓 |
|---|---|
| 地區 | 中環 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 粵菜,廣東,點心,酒店餐廳,無翅餐廳, |
| 人氣指數 | 442 |
| 價錢幾錢 | $801以上 |
國福樓訂位
國福樓位於中環區，詳細地址是中環紅棉路22號TheMurray,HongKong平台亭樓，餐廳寬敞座位數目共有90個。國福樓幾錢？價錢優惠後人均消費大約$801以上埋單，早餐午餐晚餐國福樓餐單包括有粵菜,(廣東),點心,酒店餐廳,無翅餐廳等美食，付款方式有Visa,Master,AlipayHK,支付寶,現金,AE,銀聯,JCB付款。國福樓優惠
國福樓 評價 相片
盡量造訪及回訪各米其林餐廳，也嘗試準米其林及衝擊米其林的餐廳，以米其林給人的感受去品嚐。
星級：1星（2020）。
訂位：電話，對應有禮。
下單：菜式介紹清晰。
上菜：重複菜式名字。
用餐環境：良好。
洗手間：好。
此店外邊有露天茶坐，放有藝術擺設，當天氣放晴，來杯咖啡茶，甚是寫意，皮蛋酸薑一流，蛋黃超流心，蛋白晶凝通透呈雪花；酸薑醃製味道不會過重，口感清新。
九肚魚，夠鮮味，但炸粉太厚。
牛肉腸，未有特別出眾。
牛肉餃，有點特色，可是味道搭配未必令人新鮮，有可能聯想到合味道杯麵咖喱味。
蒸排骨，骨少肉多，惟鼓汁太細緻，不夠入味。
2人光顧，點餐如下：皮蛋酸薑（小碟）生磨杏仁茶避風塘九肚魚（小碟）豉汁蒸排骨咖喱牛肉餃爽滑牛肉腸薏米水茶、芥、清水 x2酸菜小食加一後，合共HK$897。
想試吓去酒店所以揀咗呢一間中餐廰。
說實話食物非常普通，唔值呢個價錢。
地方係坐得好舒服，D侍應絕對係普通酒樓嘅侍應，唔係五星酒店的，打斷了我同朋友講嘢問我飲唔飲湯。
呢間中餐廰唔俾八歲以下小朋友去，但係vip 房入面好嘈，侍應忙於招呼佢哋不停在我哋枱前面行嚟行去，其實一D都唔安靜。
連續數年摘得美芝蓮餐廳的殊榮，可想可知國福樓的實力保證。
雖然沒有吃過以前在灣仔的舊店，但新開在酒店的國福樓仍然主打懷舊粵菜，服務細心周到，環境也高貴清優雅，推薦一試😝👉 花雕蛋白蒸蟹鉗據說是把蛋白混合上湯、花雕拌勻一齊蒸，肥美的蟹肉要熟，也要鮮甜美味，同時更要保持蛋白幼滑，非常考功夫💯極力推薦這道菜👍👉 茉莉花燻雞除了有烤香或煙燻的雞味，更有淡淡的茶香味，是我食過最特別的燻雞😍👉 黑椒洋蔥炒牛柳牛柳香嫩、洋蔥爽脆、黑椒味濃香口，非常惹味，最適合拌飯一齊食🍚🥢
This Cantonese restaurant is located in the pavilion of The Murray Hong Kong at Admiralty. Having heard of its name a few years already, when it was still based in Wanchai, we finally came today to try it out. Awarded Michelin 1star since 2013. It is also part of Fook Lam Moon Group. Seated at a table near the door leading to the balcony connecting to the hotel, the spot was not too ideal, with so many people coming in and out the door and creating some disturbance. Next to us is the entrance to the kitchen so there are also a lot of activities too. But apparently all other tables were occupied. The decor is contemporary with a neat, stylish and comfortable setting, designed by the an international acclaimed firm AFSO.As my wife loved the dish, I called a few days in advance trying to preorder Deepfried Crispy Frog Legs but the restaurant still would not accommodate. Probably worried that we would not turn up? Frankly that was a bit disappointing. On the night we ordered another cold dish featuring pig ear but that was also not available. Another bummer.Finally we settled for Bombay Duck with Crispy Garlic and Chili ($200). The fish fillet is lightly coated with some flour before putting to deepfry, and then sprinkled with come crispy garlic and chili. The fish fillet got a light crisp on the outside but still moist and tender on the meat, a great show of the technique of the chef in controlling the temperature and cooking time of frying. A nice starter.Next we had the soup, with me going for Hot and Sour Soup ($180) while my wife had Assorted Seafood and Bean Curd Soup ($180). My soup had a lot of ingredients, with the finely shredded bamboo shoot, wood ear, shiitake, bean curd, shrimp and fish maw giving a nice bite. My issue with this soup is that there is essentially no sourness, and also only very slight spiciness. Even though the taste is not bad, on that front I would not even call it a hot and sour soup. But it seems my wife's bean curd soup is quite good. We then had the seasonal recommendation: Steamed Garoupa Fillet with Vermicelli ($240 each). A simplelooking dish, the garoupa fillet is fresh and tasty, steamed to the right degree and with the good quality soy sauce and a bit of spring onion it was very nice. The vermicelli had absorbed the flavors and were also delicious. Next we had another of the chef's recommendation: Baked Stuffed Crab Shell ($240 each). Trimmed to a nice oval shape, the crab shell was stuffed with plenty of crab meat and onion, then covered with a layer of bread crumbs before baking to golden brown. Added with some Worcestershire sauce, the sourness and unique flavors of the sauce helps to bring out the delicate of the crab meat to another level. Even though the fillings looked simple, among the many similar ones I have tried in different restaurants, this is one of the best in terms of taste. Though the size is a bit small for me, and the restaurant can think of adding some mashed potato or having a holder to keep the crab shell in place and not moving around when we scoop in. Decided to order something less common, Sauteed Jinhua Ham and Fillet of Pigeon ($360) fits our purpose. The pigeon fillet is very tender, sauteed together with ginger, spring onion and carrot, seasoned very well. The ham is steamed and then sliced, before wrapping with a thin pastry to bake, and then cut into slices. I found this even better than the pigeon, with the texture of the ham not chewy or tough at all, and the overall presentation also very attractive. The ham is not overly salty and a good complement with the pigeon as well. Very nice indeed.Still got some room, we had a Stewed Rice Vermicelli with Shredded Duck and Pickled Mustard Green ($260). I like this dish a lot, first because of the 'wok hei', with the vermicelli steaming and all the ingredients just cooked and without a touch of overcooking. The pickled mustard green has been properly processed so it is not too salty but giving a nice fragrance, with the shredded duck also tasty. A very satisfying conclusion, and I give this dish a high mark. For dessert my wife had Sweetened Red Bean Soup with Lotus Seed and Aged Mandarin Peel ($75) while I opted for Chilled Fresh Milk and Coconut Pudding ($75). These are decent and I would say the pudding is a touch too sweet for me, but overall a nice finish to the whole meal.Service is generally quite good, with the staff friendly and attentive. The manager did come to check with us on how we like the food a few times as well. The bill on the night was $2618 which was expensive considering the type of food we had. It was unfortunately not good value for money in my opinion.More so, I do have a few comments which the restaurant should address. First, it took a long while between dishes. Each dish is served one after the after (which is fine!) but it was just too slow inbetween. As we were seated near the kitchen I could see the problem was that the chef was focusing on preparing for the guests in the VIP room, seeing that they came to the room later than us, and the number of dishes served against what we had, the priority was obviously on that group. Another big problem was that this group of diners had been drinking heavily and going in and out of their room, going outdoor to smoke or to pick up someone or to toilet or whatever, without wearing mask. It was such a nuisance to every other diners in the restaurant as I observed everyone was turning a dark look at them, but this group of nonCantonese speaking customers just keep doing what they want.I can understand that it is tough for the restaurant to address such customers, but the reality is that it really ruins a good dining experience for others. For the rest who pay the same premium price coming here to enjoy a good meal like us, this sort of things will turn us away and not consider returning again.
國福樓之前吃過兩次，這次過年和家人一起來，第一次照相，順便記錄一下。
叉燒酥，叉燒非常juicy，咬一口居然還有湯汁滴下也是難得。
爽滑牛肉腸粉，這道確實不太一樣，分量看似不大的腸粉，粉和餡料包裹的很緊實。
腸粉的部分比之前吃過的都要薄，牛肉餡也非常的緊致有質感，鮮蝦蒸粉果，之前粉果多吃素的，鮮蝦的味道也不錯。
豉汁蒸鳳爪，中規中矩軟軟糯糯豉汁蒸排骨，味道普通，排骨幾乎都是肥肉，非常油膩諸侯金錢肚，中規中矩蟹子燒賣，這道普通，燒賣一點都不juicy，口感死板雞粒芋頭酥，這道不錯釀蟹蓋，因為龍景軒的釀蟹蓋太好吃的，其它再吃都覺得普通，味道單一，最後全靠醋提味，鮮有限，反而有點膩。
甜點點了三份，芋泥燉蛋，芋頭紫米露、杏仁茶，其中芋頭紫米露獲得了大家的一致好評。
國福樓的服務非常不錯，茶水稍微有點溫就立馬拿上一壺新茶，服務員每次都會熱情的給食客講解推薦。
點心菜品偏傳統，味道中規中矩，特別驚艷的不多。
排盤也是中規中矩、看著不精緻。
其實單論環境味道，還是不錯的，但是我覺得性價比沒有我最愛的另一家高，所以在香港我的首選吃點心的餐廳不是這裡。
您對於中環餐廳「國福樓」有何comment？
國福樓餐廳詳細資料：
- 國福樓地址: 中環紅棉路22號TheMurray,HongKong平台亭樓 GUO FU LOU, U/ Gfloorin The Pavilion, The Murray, Hong Kong,a Niccolo Hotel,22 Cotton Tree Drive, Central
- 國福樓電話:
- 國福樓價錢: $801以上
- 分類: 粵菜,廣東,點心,酒店餐廳,無翅餐廳,
- 座位: 90
- 付款: Visa,Master,AlipayHK,支付寶,現金,AE,銀聯,JCB
- FB專頁: 國福樓 Facebook
更多國福樓相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在嚐.鵝小廚內有任何傳播的風險，嚐.鵝小廚在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳嚐.鵝小廚除了遵守預防及控制疾病的相關規例，嚐.鵝小廚同時建議採取以下措施*嚐.鵝小廚 黃, 嚐.鵝小廚 藍, (嚐.鵝小廚 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
國福樓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。
餐廳廚房內國福樓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：
- 精明選擇：選擇安全的原材料
- 保持清潔：保持雙手及用具清潔
- 生熟分開：分開生熟食物
- 煮熟食物：徹底煮熟食物
- 安全溫度：把食物存放於安全溫度
- 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國福樓建議是什麼？
- 工作人員須謹記：定期檢查體溫
- 工作期間，戴上口罩
- 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
- 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）
- 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
- 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 （例如先用抹手紙包裹著水龍頭，才把水龍頭關上）
國福樓餐廳內大家應如何減少社交接觸？
- 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：
- 為顧客提供外賣選擇
- 避免搭枱或改動座位安排以減少直接面對面接觸
- 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
- 在服務櫃枱加設屏障，減少顧客與員工直接面對面接觸
- 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）
- 安排員工分批工作、休息及用膳