影片
港鐵上環站 C 出口, 步行約2分鐘
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電話號碼
90289925 (Whatsapp Reservation)
附加資料
米芝蓮指南餐盤推薦2020 2021 2022
營業時間
今日營業
12:00 - 15:00
18:00 - 23:00
星期一至日
12:00 - 15:00
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
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米芝芝 。精緻fine din 川菜夜 🌶️川菜作為中國「八大菜系」之一，一向以麻同辣聞名。其實辣只係川菜其中一個味道面向。川菜有「七味」：甜、酸、鹹、麻、苦、辣、香，而從中發展出多種味型，整體着重平衡，味道和諧。位於上環嘅井巷子就係一間唔會一味死麻死辣，主打糅合現代烹調風格、味道豐富嘅川菜。脆皮茅台三黃雞做到外脆內軟嘅效果，雞皮甘香鬆脆，肉質嫩滑得嚟仲有香濃嘅茅台味，酒香撲鼻 🍶 要預訂但好有驚喜，值得一試皺皮椒口水皮蛋辛香開胃，皮蛋夠溏心，黏稠嘅蛋黃口感一流皺皮椒酸菜魚 酸菜口感爽嫩配合自家泡的雲南皺皮椒，湯底清爽唔油，微辣之中透出酸香。呢一款連湯都可以飲嘅酸菜魚🐟食完都唔會涸喉亦更加襯托到魚肉嘅鮮美。魚肉厚實彈牙，整體配合得好好麻辣家燒豆腐魚糍粑~ 豆腐魚即係九肚魚。香脆又柔滑嘅九肚魚加上煙韌嘅糍粑口感好有趣呢度嘅食物都係貴精不貴多。重香不重辣。唔食得辣嘅都可以一戰。（不過不得不彈嘅係啲樓面服務完全唔 up to standard，十問九唔應，明明晚市唔係忙唔知佢哋做緊乜。令人疑惑😐）
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Dinner. One private room upstairs but we were seated at the main dining room. Acoustics were bad, could hardly hear myself speak with all the surround sound of mandarin behind me.Friendly female server saw our BYO bottles and gave us all hot 羅漢果茶. Here’s what we had.奇趣豆腐- wonderful interplay of textures, with a crunchy exterior and silky tofu interior.蜜汁叉燒- perfect balance between sweet, savory, and melt-in-your-mouth tenderness.泡椒花螺口水皮蛋- rich, creamy yolks crowned with a vibrant chili oil.煙燻肥腸- brother underwent spasms of coughing when server lifted the glass lid, letting out drifts of smoky aroma. Not really a fan of organs, I tried a piece and liked the smoky richness.皺皮椒酸菜煮魚, mixed with 手工紅薯粉- definitely the highlight of the night. Everyone said that the spice level was just right, not overpowering.As I didn’t take spicy, I was given a separate portion of the 紅薯粉, which wasn’t completely non-spicy, as there was quite a substantial amount of black/white pepper in the broth.炒白蘆筍- the vegetable's natural sweetness made a refreshing interlude to the spicy dishes.脆皮茅台乳鴿- another table favorite with the crispy golden skin shattering to reveal juicy, flavorful meat. Couldn’t quite taste the 茅台 tho.菌王花雕皇湯雞飯There was quite an interval between server presenting the claypot and us being served. When asked why it was taking so long, server replied that chef did not consider the 飯焦 acceptable so decided to recook it some more. Indeed, the resulting 飯焦elevated the dish to new heights, adding a wonderful contrast of textures to the fragrant dish. 雜果土紅糖冰粉: very refreshing.蛋香土紅糖糍粑- someone joked that this looked like the 奇趣豆腐 we had in the very beginning, an apt conclusion for our meal. Well, to finish us off- server presented us with homemade Yakut sherbet crackers compliments from the chef.In summary: beacon of Sichuan culinary excellence, where the region's bold, complex flavors are celebrated with artistry and authenticity. Particularly impressed with the service- eg male server saw me with my handbag and immediately gave me a stool for it; in addition to handing us wet wipes to go with the pigeons, actually opening the packets for us.
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