禮賓傅 中環
地址: 中環安蘭街18號5樓
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禮賓傅推介
今日來到中環安蘭街嘅「禮賓傅」，由前禮賓府總廚開設，特首食得嘅出品當然有水準，招牌師傅五味炸子雞皮脆肉嫩，柱侯安格斯牛腩味道濃郁，蟹肉大良炒鮮奶成碟掃清，加上環境舒適，係中環商務、家庭和朋友聚會的不俗地點。食完再行落去昭隆街永樂園買杯奶茶，成件事就perfect哂！
中環禮賓傅
| 餐廳分店 | 禮賓傅 |
|---|---|
| 地區 | 中環 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 粵菜,廣東,山珍海味,中菜館, |
| 人氣指數 | 712 |
| 價錢幾錢 | $401-800 |
禮賓傅訂位
禮賓傅位於中環區，詳細地址是中環安蘭街18號5樓，餐廳寬敞座位數目共有52個。禮賓傅幾錢？價錢優惠後人均消費大約$401-800埋單，早餐午餐晚餐禮賓傅餐單包括有粵菜,(廣東),山珍海味,中菜館等美食，付款方式有Visa,Master,現金,AE,銀聯付款。禮賓傅優惠
禮賓傅 評價 相片
今日來到中環安蘭街嘅「禮賓傅」，由前禮賓府總廚開設，特首食得嘅出品當然有水準，招牌師傅五味炸子雞皮脆肉嫩，柱侯安格斯牛腩味道濃郁，蟹肉大良炒鮮奶成碟掃清，加上環境舒適，係中環商務、家庭和朋友聚會的不俗地點。
食完再行落去昭隆街永樂園買杯奶茶，成件事就perfect哂！
這是一間很多好評的中菜廳，剛剛朋友生日便即管去試下它的晚餐。
餐廳位於蘭桂芳區的商廈中，裝修走類似古舊中國上海風，頗有特色。
座位不多加上樓面面積不大，整體感覺有少許擠迫，但可以接受。
蝦醬芥蘭，熱騰騰的上桌，香氣十足，芥蘭軟硬度適中，味道側不會太鹹，很惹味的一味菜。
(太肚餓唔記得影相)炒桂花翅，細細的一碟，它做到了桂花翅必要的乾身，整體爽口不會油膩，唯調味較輕是美中不足。
五味雞，算是必點的菜式吧。
雞連同5款醬料一起上桌，派頭十足。
醬料分別是抹茶華鹽，檸檬汁，南乳，藍莓醬及洛神醬。
雞本身已炸得很脆很內味，也可再按自己喜好沾醬，個人覺得除了檸檬汁不太配合外，其餘均可增加風味。
整體質素不錯。
禮賓傅炒飯，這個飯炒得很香很入味，夠乾身而且份量算足，好味。
炒蟹肉蛋白，也是細細一碟，味道覺得鹹咗少少，但啖啖也是蟹肉加蛋白，點上陳醋去吃是很配合的。
甜品杏仁糊，太淡了，像溝了水一樣，而且份量很少，不合格的一個甜點。
整體而言，餐廳細細但環境舒適，菜色質素不錯，但叫價有點偏高，而且食罷不會令人有點好想再去的感覺。
是期望太大，還是什麼呢?
年頭真係好多節日，新年就梗唔在講，另外就係屋企人同朋友仔都大多係上半年生日，不停食去慶祝都係常事，今夜就係我朋友GIGI生日，食貨是常識吧！而她尤愛中菜，就帶左佢去上等人先去中菜餐廳慶祝去~這餐廳一進入內就是上等的感覺，座位唔多，人客都唔算太多，內裡有不少古董陳設，亦有多幅香港港督禮賓傅的變遷相片，有點像走入了博物館般，但來得這裡就當然唔係睇野喇！食好野先係重點中重點！因為這餐廳的主廚就你以前係港督禮賓傅掌廚，黎得呢度就係想食吓以前港督係係咩好野既！睇左一陣菜牌後我地就叫左幾款正菜生日梗要食豪D，又點少得食返個翅先！我朋友叫既桂花鮑魚炒素翅靚吧！我本人就覺得堅靚仔！未食前已不停影相，細味之下有好清新既桂花香，同時亦夾雜著鮑魚的鮮甜味道，加上魚翅又好爽口，層次感十分豐足，堅係好食而我唔知點算會叫既素千層浸芥菜膽原來亦很精彩！主角不是菜亦不是千層，是是是其的湯汁，超級鮮甜！食得出個湯汁係用雞同瑤柱煲成，爆甜！菜及千層都吸收晒個湯汁，每一口都是充滿湯汁的精華在內，每一口都是超高的享受！再來有五味炸子雞，五味其實就係有5款醬汁俾你點來食，身為醬怪的我就當然喜歡，但重點當然係隻雞吧！隻雞炸得外脆內嫩，肉質嫩滑之餘仲好甜，皮又脆卜卜，而且仲係熱辣辣，根本不用點醬食都已經好好味道！最尾就要食個靚飯飽飽佢先得！ 這個禮賓傅炒飯個樣一睇就知係好食！入面又菜粒又蠟腸又有鴿肉，很是香口又夠晒味，真係食多幾碗都會想繼續食落去，我地2條友就當然KO晒這餐係有少少貴，不過都係可以接收到的水平，加上食物質素真係無得輸，真心係值既！
This restaurant offers authentic Cantonese cuisine, with Master Chung managing the kitchen, leveraging his vast experience working in the former Governor's House serving the local and overseas VIPs of the finest Cantonese dishes. Located in the heart of Central, the restaurant has a nice decor of contemporary design, with comfortable seats. There are also a private room but unfortunately the sound insulation is not sufficient to prevent the loud laughter keeps bombarding us from someone inside. We ordered the Deluxe Tasting Menu, with the first dish being the Steamed Crab Claw with Shaoxing Wine. Before arriving the fragrant smell of the wine already reached us, and the taste was quite phenomenal, with the crab claw of good size, and one can readily tell the crabs are live and not frozen. The savory flavor of the wine is a great match with the sweet and delicate taste of the crabs. A wonderful start for the dinner and setting up with a high expectation for the rest of the meal. The second dish is Panfried King Prawn with Premium Soy Sauce. The prawn has a beautiful golden brown color on the shell, panfried to a crisp texture but keeping the meat moist and tender. Apart from the soy sauce, there are also shallots and chili added to provide extra dimensions to the taste. Sounds simple, but how to balance well the richer flavors of the sauce not masking the prawn demonstrated the skills of the chef. The third dish is Minced Chicken and Bird's Nest Soup. Bird's nest is more commonly served as a dessert but a savory style is equally, if not more, delicious in my opinion. With the bird's nest absorbing the chicken stock, but offering a bit of bite on the mouthfeel, and with the minced chicken giving additional complement on texture. There are a few flakes of gold added to increase the premium and appeal as well. These three dishes delivered a three strike to my dining experience on the night. The fourth dish is Stirfried Hokkaido Scallop with Asparagus and Truffle Paste. Again it looks simple, but immediately you can recognize the quality of the scallops being sashimigrade. The asparagus, bell pepper and celery give an interesting contrast on texture, but personally I think the truffle is a bit too strong on its taste and a bit overpowering the more refined flavors of the other ingredients. But still I like the dish. The fifth dish is Braised 8 Heads South Africa Abalone with Goose Web. The abalone is certainly big in size, but it is a bit rubbery, which I believe is more the issue on the quality of the abalone than the culinary technique. The goose web is on the other hand very good, with the flavors infused well into the web, and braised to perfection. The choi sum is also a good complement. A bit of a disappointment but mainly because we got a high expectation as well. The sixth dish is Poached Mustard Green with Layer Bean Curd. The mustard green has been poached in the supreme stock, with the flavors seeped into the vegetable well, and there are a few wolfberry added to add both color and flavors. The layer bean curd also has absorbed the stock to give the same great taste. A nice dish overall. The seventh dish is Lai Bun Fu Signature Fried Rice, which got abalone, lobster, scallop, Chinese ham and black truffle. The rice is not overly stirfried to completely dry, maintaining a slightly moist style. The piece of abalone is big but the others are quite finely chopped so I could not readily tell their presence. The taste is good but again I think the use of black truffle needs to be careful as the aroma is too powerful and can easily dominate the whole experience. The last dish is the Daily Sweet Soup, and today it was the Walnut Soup. It is prepared inhouse and not coming from readymade ones, with an appropriate sweetness to more tailored to the current healthy palate of customers. A nice conclusion to a good meal.Apart from the noise, generally the service and ambiance is satisfactory for a highend Chinese restaurant. The toilet however is a bit unclean and this should be something the restaurant needs to be careful, as it can seriously downgraded the overall experience. With the bill totaling $2620 it is a bit high on price but still considering the premium ingredients they have used it is not unreasonable.
I really enjoyed the dining experience at Lai Bun Fu. The service was great and food was absolutely delicious. We ordered a crispy chicken with five different sauces, which was really tasty. The skin was crispy and warm while the meat was very tender.The wagyu beef brisket was very tender and the turnips were very flavourful as they were soaked in the sauce. Next was scallops wrapped in a taro crust. The crust was super light and crispy. we also ordered a wagyu beef mapo tofu which was one of the best I’ve tasted with super soft tofu.The Hong Kong fried rice is also worth trying. It was very flavourful.
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禮賓傅餐廳詳細資料：
- 禮賓傅地址: 中環安蘭街18號5樓 Lai Bun Fu, 5/ F,18 On Lan Street, Central
- 禮賓傅電話:
- 禮賓傅價錢: $401-800
- 分類: 粵菜,廣東,山珍海味,中菜館,
- 座位: 52
- 付款: Visa,Master,現金,AE,銀聯
- FB專頁: 禮賓傅 Facebook
更多禮賓傅相關資料:
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常見問題 FAQ:
禮賓傅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。
餐廳廚房內禮賓傅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禮賓傅建議是什麼？
- 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）
禮賓傅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