Very exquisite Cantonese cuisine, the lobster inside is very good, when the red fried chicken tastes very good, this chicken is super tender, and there is a place to make the meat, the taste is very good with the plum, very good.

Trip.Gourmet 2024

Ying Jee Club

It has a strong Japanese atmosphere. The chefs seem to be very serious and professional. There are not many seats, so I am generally satisfied with the service. The ingredients are very fresh and you can recommend them according to your taste. There are conger eel, sea urchin gunkan, tamagoyaki, chawanmushi, etc. There are too many, but the portions are not big. You can spend a few hours eating it slowly. The meal also includes drinks. The price is quite expensive, but it is very creative and worth a try.

Trip Gourmet Awards

2024 Asia 100 - Fine Dining 

The Lung King Heen at the Four Seasons Hotel in Central is very good. The quality of the dim sum is generally very good. But for service and value for money, I personally prefer Tin Lung Heen. I believe that good and bad will not escape your judgment. The taste is irresistible.

2024 Global 100 - Fine Dining 

The Chairman Restaurant in the Daban Building. You have to queue up to make a reservation, and it feels like buying a single horse when you are in line. Although it was raining heavily that day, there were still people who were diligent in delivering beef jerky, and they delivered a full Jiurufang, but it did not dampen everyone&#39;s interest at all. From appetizers to desserts, they are all of excellent standards. I look forward to coming again next time!

This French-Japanese restaurant specializes in fusion cuisine. The food is very exquisite, so the price is relatively high. The restaurant environment is also very high-end and stylish. There are some old photos of Hong Kong hanging on the walls of the restaurant, and the sign at the door is also very artistic. The salmon tastes good and uses fresh ingredients.

No.9 of Fine Dining  in Hong Kong

Embarking on a culinary odyssey at &quot;8 &frac12; Otto e Mezzo BOMBANA&quot; in Hong Kong, I unraveled the mystique that surrounded this renowned establishment during my 15 years in the city.Guided by General Manager Antonello Picchedda, an adept wine connoisseur and gracious host, our culinary adventure commenced with a refreshing glass of Champagne Agrapart and Fils 7 Crus. The journey unfolded with a poignant Amuse-bouche&mdash;a Cold Melon Soup, a melange of 48-month Pata Negra, Burrata flakes, and Taggiasca olives. The fragrant and soft melon, cultivated by the Lorenzini family in Mantova, was a testament to the restaurant&#39;s commitment to locally sourced, quality produce.The Marinated Tuna Tartare with Basil Emulsion, Yuzu dressing, and Oscietra Caviar showcased an exquisite balance of tenderness and flavors. Soave Classico (Vigneti di Foscarino) bridged our palates to the Brittany Blue Lobster, a symphony of tenderness amid Roasted Matsutake Mushroom and a 48-hour lobster reduction sauce with citrus elements.Chef Bombana&#39;s personal visit before the Spaghetti Chittara with Sicilian Red King Prawn was a gracious touch. Antonello&#39;s wine pairing brilliance was evident in the Ribolla Gialla Riserva, Primosic, 2017. The White Truffle Tagliolini, a signature dish, artfully blended truffle, egg pasta, and Parmesan.The Veal Tagliata, featuring braised Veal Cheek, roasted mushroom, and pumpkin puree, embodied butter-tender perfection. Paired with Brunello di Montalcino, La Mannella, 2016, it stood as an outstanding culmination of flavors. A classic Venetian Sgroppino and the enchanting Pumpkin Dessert, paired with Moscadello di Montalcino, Mastro Nanni, 2015, marked the conclusion of our epicurean journey.In essence, &quot;Epicurean Symphony: A Culinary Ode to 8 &frac12; Otto e Mezzo BOMBANA in Hong Kong&quot; goes beyond myth, offering an extraordinary exploration of culinary delight&mdash;a testament to Chef Bombana&#39;s mastery and the restaurant&#39;s unwavering commitment to excellence.

I like this restaurant very much. I haven&#39;t been there for a long time, but the restaurant is still clean and new, the service is good, the food is good, and the dining experience is pleasant. On weekdays, they only serve set meals, four or five courses. There is not much difference. There is no reason to order five dishes.

Very delicate Cantonese cuisine. The lobster is cooked very well. The fried chicken tastes very good. The chicken is super tender. There is also sweet and sour pork, which is seasoned with plums. It is delicious.

很精致的粤菜哦，里面的龙虾做的很不错哦，当红炸子鸡味道很不错哦，这个鸡超级嫩哦，还有咕咾肉做的地方，用话梅调味道的，很赞。

餐厅布置高雅，空间感宽阔，点心精致，首推肠粉，超级多馅料，皮薄晶莹，order香葱头抽和牛粒，黑鱼子煎酿鲜蟹钳，招牌贵妃鸡， 姜葱花胶炆面，都非常精致，价格虽然比较高，但还算值得。

The restaurant is elegantly decorated, with a wide sense of space and exquisite dim sum. The rice rolls are the most recommended, with super many fillings and thin and crystal clear skin. Order the Wagyu beef cubes with shallots, fried crab claws stuffed with black caviar, the signature Royal Chicken, and braised noodles with ginger, scallion and fish maw. They are all very exquisite. Although the price is relatively high, it is still worth it.

米其林餐厅，果然是非常让人满意，交通很方便，芙蓉虾球很香脆，叉烧必点，很有层次感，贵妃鸡肉质很嫩，青菜也是必须要有的，点心做得很精致，甜品比较滋润，服务也是无可挑剔，口味也让人印象深刻。

The Michelin restaurant is indeed very satisfying, with convenient transportation. The lotus shrimp balls are very crispy, the barbecued pork is a must-order with a very layered texture, the Guifei chicken is very tender, and green vegetables are also a must. The dim sum is very delicate, the desserts are relatively moist, the service is impeccable, and the taste is impressive.

每次吃营致会馆就想写篇食评，不知道是什么毛病......过年和家人一起来这里午餐，大家都非常的满意。 原支鲍鱼鸡粒酥，鲍鱼煨的恰到好处，软且有较劲，滋味也一如既往的好。黑鱼子松露龙虾饺，龙虾饺馅里混合松露油的味道，表面放少许鱼籽，大块的龙虾肉皮都包不住，冲了出来，一般的虾饺不能比啊。官燕芙蓉石榴球，晶莹剔透的皮里包着整只虾、蛋白、燕窝，外面用细香葱包扎，顶部装饰少许金箔。澳洲M9和牛千丝酥，外面香酥，里面和牛软嫩好味道。因为点了芙蓉石榴球，今天就没点我喜欢的珊瑚芙蓉虾球皇，但是我最爱的XO酱炒肠粉绝对要点，外表炒的香脆，里面软糯，再搭配xo酱一点点微辣的滋味，每次我都可以吃一大份。脆香贵妃鸡，一如既往的好吃，鸡皮超级无敌薄脆，鸡肉非常的juicy，比头一天晚上庄馆的鸡好吃太多了。不过三个人点了贵妃鸡后，其它的选择就少了。以后少于四个人的话我可能就不会点半只鸡了。鲍鱼花胶炖津白，一道用料奢华的小白菜，别看鲍鱼和花胶在这里算辅料，但是用料质高量多，花胶和鲍鱼都算得上肥厚，绝对没有敷衍了事。 其实已经吃了很饱了，还是点了两个甜点，马蹄露和杏仁豆腐冻，马蹄露有一些偏甜，但也觉得不错。每次来营致会馆午餐都不会出错，家人喜欢这里的精致和好味道，比起国福楼的传统老派，我还是更爱这里。

Every time I eat at Yingzhi Club, I want to write a food review. I don&#39;t know what&#39;s wrong with me... I came here for lunch with my family during the Chinese New Year, and everyone was very satisfied. 

Original abalone and chicken crisps, the abalone is stewed just right, soft and firm, and the taste is as good as ever.

Black caviar truffle lobster dumplings, the lobster dumpling filling is mixed with the taste of truffle oil, and a little fish roe is put on the surface. The large pieces of lobster meat can&#39;t be covered by the skin and burst out. Ordinary shrimp dumplings can&#39;t compare.

Official bird&#39;s nest hibiscus pomegranate ball, the crystal clear skin contains a whole shrimp, egg white, bird&#39;s nest, wrapped with chives on the outside, and decorated with a little gold foil on the top.

Australian M9 Wagyu Thousand Silk Crisp, crispy on the outside, tender and delicious on the inside.

Because I ordered the lotus and pomegranate balls, I didn&#39;t order my favorite coral lotus shrimp balls today, but I must order my favorite fried rice rolls with XO sauce. The outside is fried crispy and the inside is soft and glutinous. With the slightly spicy taste of XO sauce, I can eat a large portion every time.

Crispy Royal Chicken, as delicious as always, the chicken skin is super crispy, and the chicken is very juicy, much better than the chicken in the Zhuangguan the night before. However, after three people ordered the Royal Chicken, there were fewer other choices. If there are less than four people in the future, I may not order half a chicken.

Abalone and fish maw stewed in Jinbai, a dish of small cabbage with luxurious ingredients. Although abalone and fish maw are considered auxiliary ingredients here, the ingredients are of high quality and quantity. The fish maw and abalone are both fat, and they are definitely not perfunctory. 

In fact, I was already very full, but I still ordered two desserts, water chestnut sauce and almond tofu jelly. The water chestnut sauce is a little sweet, but it is also good.

Every time I come to Yingzhi Hall for lunch, I can&rsquo;t go wrong. My family likes the exquisiteness and good taste here. Compared with the traditional old-fashioned Guofulou, I still like this place more.

营致会馆，是朋友一直强烈推荐的吃点心的地方，所以特地来尝。&nbsp;因为人多点了很多道，餐厅提前为我们分菜，加上非常好吃吃high了，导致很多菜都没有拍照。&nbsp;原只鲍鱼鸡粒酥确实做得非常好吃，之前吃过最好的鲍鱼酥是龙景轩的，感觉营致会馆的不输龙景轩。金华笋尖鲜虾饺，里面加了金华火腿和笋粒，搭配虾肉非常鲜。&nbsp;红色的是松露杂菜粿，颜色非常漂亮，虽然是全素，但是口感丰富！桔色的是摩利菌上素石榴球，里面有参和花胶，所以质地非常粘稠。&nbsp;蒜香蟹肉虾春卷，外皮炸得非常香脆，然后丝毫不油腻。蒜香加蟹虾肉，好吃~翠塘鲜肉锅贴，这道略显普通脆香贵妃鸡真的太好吃了，平时不爱吃鸡肉的我也欲罢不能，皮的部分非常的香脆而且薄，肉非常鲜美入味， 十分推荐。蜜汁极上豚肉叉烧&nbsp;卤水猪脚仔&nbsp;&nbsp;意外地非常的好吃，肉质不软不硬，很有嚼劲，同时很入味。推荐！片皮乳猪件&nbsp;鲜百合羊肚菌炒露笋&nbsp; 迷你菠萝焗叉烧包&nbsp;荔茸火鸭藏珍盒（炸芋球），酥而不腻，完全不油，非常好吃。&nbsp;菠萝皮香脆不易散开叉烧包XO酱脆煎肠粉，真的好吃！肠粉煎的恰到好处，外皮薄薄一层脆皮，里面十分软糯，&nbsp;XO酱带点微辣，推荐！每次吃点心都点一大堆，吃到最后变得毫无感觉，时常几家餐厅的味道说不出区别。但营致会馆 得点心真的非常有特色，摆盘精致，样子精美，炸物都是酥脆而不油腻，蒸物都是软糯却有质感，除点心外的猪脚仔，贵妃鸡也美味的不得了。写着这篇review的同时，真的是口水不止，立马想赶紧再回去吃。

Yingzhi Club Hall is a place that friends have always strongly recommended for snacks, so I specially tasted it. Because there were a lot of people, the restaurant divided the dishes for us in advance, and it was very delicious, resulting in many dishes not taking pictures. The original abalone chicken grains are indeed very delicious. The best abalone I have ever eaten before is Longjingxuan. I feel that the Yingzhi Club does not lose Longjingxuan. Jinhua Xuanjian fresh shrimp dumplings are added with Jinhua ham and siem Reap, which is very fresh with shrimp meat. The red is truffle miscellaneous vegetables, the color is very beautiful, although it is vegetarian, but the taste is rich! Orange is Moriella on the vegetarian pomegranate ball, there are ginseng and flower glue, so the texture is very sticky. Garlic crab meat shrimp spring rolls, the outer skin is very crispy, and then not greasy. Garlic and crab shrimp meat, delicious~ Cuitang fresh meat pot stickers, this slightly ordinary crispy chaise chicken is really delicious, I usually don&#39;t like chicken, I can&#39;t stop, the skin part is very crispy and thin, the meat is very delicious, very recommended. Honey juice is extremely pork roasted brine pig feet unexpectedly very delicious, the meat is not soft or hard, very chewy, and very tasty. recommend! Flakes of skin suckling pigs Fresh Lily Lamb Belly Fry Fried Dew Mini Pineapple Bread Bag Box Fired Duck Tibetan Box (fried taro ball), not greasy, completely oilless, very delicious. Pineapple skin crispy is not easy to spread the roasted bun XO sauce crispy fried rice noodles, really delicious! The rice roll is just right, the outer skin is thin and a layer of crispy skin, the inside is very soft, XO sauce is a little spicy, recommended! Every time I eat a snack, I order a lot. I feel nothing at the end. I often don&rsquo;t know the difference in the taste of several restaurants. But the snacks in the Yingzhi Club are really very distinctive, the dishes are exquisite, the appearance is exquisite, the fried things are crisp and not greasy, the steamed things are soft but have a texture, in addition to the snacks of the pig feet, the chaise chicken is also delicious. While writing this review, it is really more than saliva, and I immediately want to go back to eat.

【米其林2潮汕菜，值吗？】不值，味道一般。这家店，没景色。营致会馆以每年1星的速度上升。在米其林这个看环境的榜单里勇夺2星，也不知道它是靠什么拿下的。可能厨师养了一池锦鲤吧。【传统中国式厨师不会做煎牛肉粒】这家店，我最不推荐的就是煎牛肉。倒不是说，它肉用的不好；反之，它用了最好的M9的和牛。在这个技术革新的年代，低温慢煮，控温油煎等高科技也进驻厨房的年代，中国这套，靠师傅，凭经验的老方法不再处处试用。【打个比方，这家的煎M9牛肉粒】因为没办法做到像日式铁板烧那样均匀加热，控火候。我在各家极富盛名的中国餐厅里，吃到的牛肉粒都是，忽老乎咬不动的。这家也不例外。要不然硬到塞牙，要不生到咬不动。好比，半块 rare，半块well done的火候。【中国传统式炖牛肉不负我】炖、煮、明炉烤，是我觉得广东菜更擅长的领域。做肉，靠经验，不需要火候精确到秒。入味，味道就很棒了。总的来说，中国传统式烹饪肉类，我更推崇吃炖、煮和明炉烤。【菜品】「赠送头盘」皮蛋味道还不错。「珊瑚芙蓉虾球皇」中规中矩的一道菜，看得出厨师的功力。刀工了得，清蒸的时间也恰到好处。但是调味只能说平平。「蜜汁极上豚肉叉烧」外脆，里嫩。这道菜，我最推荐的就是它。有荔枝木的味道，肉质也极好。「柚子蜜饯鳗鱼球」喜欢酸辣口的我会推荐。加了橙皮、柚子蜜，并结合了日式吃鳗鱼的方法，撒上了加上了花椒粉。不错！「青芥末头抽煎澳洲M9和牛粒」正如文章开头所写，也不怪这家，总之牛肉口感很糟糕。调味还行，芥末解腻。「竹笙上汤时蔬」和「杏仁豆腐露」蔬菜和甜品，味道中规中矩。

[Michelin 2 Chaoshan dishes, worth it? ] Not worth it, the taste is average. This store has no scenery. Yingzhi Club is rising at a rate of 1 star per year. In Michelin, the list of environments, I have to win 2 stars, and I don&#39;t know what it is. Maybe the chef raised a pool of koi. [Traditional Chinese chefs do not make fried beef grains] This store, the least I recommend is fried beef. It is not that it is not good for meat; on the contrary, it uses the best M9 and cattle. In this era of technological innovation, low temperature slow cooking, temperature control oil and other high-tech also settled in the kitchen, China&#39;s set, relying on the master, based on experience of the old method no longer tried everywhere. [For example, this fried M9 beef grain] Because there is no way to heat it evenly like Japanese teppanyaki, and control the fire. I eat beef grains in each very famous Chinese restaurant, and I can&#39;t bite it. This one is no exception. Otherwise, it is hard to stuff your teeth, or it is too raw to bite. Like, half a rare, half a well done fire. [Chinese traditional yak beef does not live up to me] stew, boil, and roast in the oven are the areas I think Cantonese cuisine is more good at. To make meat, relying on experience, no need to be precise to seconds. Taste, the taste is great. In general, Chinese traditional cooking meat, I recommend eating stew, boiled and roasted in the open oven. [Dishes] &quot;Free head plate&quot; preserved eggs taste not bad. A well-regulated dish of &quot;Coral Hibiscus shrimp ball emperor&quot; shows the chef&#39;s skills. The knife is working, and the steaming time is just right. But the seasoning can only be said to be flat. &quot;Honey juice is extremely pork roast&quot; crispy outside and tender inside. This dish, my most recommended is it. It has the taste of lychee wood and the meat is excellent. I would recommend it if you like hot and sour. I added orange peel and grapefruit honey, and combined with Japanese-style salmon, sprinkled with pepper. Not bad! &quot;Green mustard head fried Australia M9 and beef grains&quot; as the beginning of the article, do not blame this, in short, the beef taste is very bad. Seasoning is OK, mustard is greasy. &quot;Bamboo stew soup season vegetables&quot; and &quot;Almond tofu dew&quot; vegetables and desserts, the taste is quite satisfactory.

环境不错，贵气中带点摩登，时尚中带点古风，也不会太过拘谨。桌上的餐盘、餐巾环、筷架，都以如意玉绿色打造，还放置了代表祥瑞的火麒麟摆设装饰，格调高雅，摆台瓷器为目前在国内大热的日本品牌Narumi，而装菜摆盘的瓷器则是将中西文化结合最好的法国品牌Legle，品味很高。与大部分高级粤菜馆一样，这里准备了两本菜单，分别为推荐的个人套餐以及零点菜单，菜色部分喜欢店家的招牌菜之一就是蜜汁叉烧，用的是法国黑毛猪，国内很少引进，其实在国际上的口碑，不输著名的西班牙伊比利亚黑猪，叉烧选用黑毛猪的梅肉，也就是猪颈骨下面的肩胛部位，同样也是猪身上最嫩的一块肉，比起五花肉来说，梅肉的瘦肉部分居多，油花分布更均匀，口感上纤维感较细，非常柔嫩，其他菜色也非常棒，值得一来！

The environment is nice, modern and fashionable, but not too formal. The plates, napkin rings and chopstick holders on the table are all made of Ruyi jade green, and there are also fire unicorn decorations representing auspiciousness, which are elegant. The tableware is the Japanese brand Narumi, which is currently very popular in China, and the porcelain for serving dishes is the French brand Legle, which is the best combination of Chinese and Western cultures, and has a very high taste. Like most high-end Cantonese restaurants, there are two menus here, one for the recommended individual set menu and the other for the a la carte menu. As for the dishes, one of the restaurant&#39;s signature dishes is the honey-glazed barbecued pork, which is made from French black pork, which is rarely introduced in China. In fact, its international reputation is not inferior to the famous Spanish Iberian black pork. The barbecued pork is made from the black pork&#39;s plum meat, which is the shoulder blade area under the pig&#39;s neck bone. It is also the tenderest piece of meat on the pig. Compared with pork belly, plum meat has more lean meat, more evenly distributed fat, and a finer texture and is very tender. The other dishes are also great and worth a visit!

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I recommend the six-course vegetarian lunch ($1180), which includes tea. Chef Vicky skillfully combines fruits and vegetables with French cooking techniques, taking vegetarian food to another level. I admire her. The vegetarian menu combines Chinese and Western elements, and uses a wide variety of fruits and vegetables, such as fried taro with black truffle, French preserved egg puree, smoked baby cabbage, fried maitake mushrooms, nine-year-old sweet lily with bamboo fungus and Japanese turnip, white asparagus, tomato with yuba, braised hericium erinaceus, etc. The taste and presentation are all pleasant surprises.

One of the Top Fine Dining  in Hong Kong

VEA, creative and creative dishes. Sure enough, beautiful and tasteless. Recommend Small bites, Alaskan King Crab, Mackerel, Grilled Cheese, Sea CucumberRacan Pigeon, Bird&#39;s Nest, Mignardises plus Chrysanthemum Tea.

No.18 of Fine Dining  in Hong Kong

Neighborhood, this restaurant has been selected in the list of Trip.com Food Forest Restaurant, and it is also a one-star Michelin restaurant. This store owner plays French cuisine. The price is indeed not cheap, but you get what you pay for.

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