Large class building The Chairman Restaurant. The appointment also has to be ranked. It feels like buying a horse in the middle of the order. Although the day is windy and rainy, there are still people who are diligent in beef dried takeaway. They send a nine-rufang, but they are not damaged. Everyone is interested. From the front dishes to the desserts, they are all of the best. I look forward to coming again next time!

The Chairman

Love their pre-dinner bread very much. Two flavors of bread paired with two flavors of butter sauce. Hungarian beef soup is delicious although shallow at night, and the beef inside is very cooked.

Ho Lee Fook has many choices of food, and there are many traditional Chinese dishes, which feel good overall. This roast has always been famous. It is 100% recommended that everyone eat the roast goose here. The skin is crispy and tender. The roast goose juice is thick and not salty. The roast is also good, although not very good. The lobster noodles are all made right, it is a traditional taste, the lobster is very fresh, the meat is smooth and smooth. Mapo tofu is one of the famous dishes, spicy and light hand, pork pine with tofu, easy to get a bowl of rice.

The authentic Nepalese restaurant Nepal Nepalese Restaurant that has been in Hong Kong for 25 years provides Nepalese royal cuisine: There should be more than 200 dishes of brand dishes. It is recommended to guess Mild curry to spicy curry. Vegetables, fish, meat, chicken, duck and sheep are good. There is also a dessert pistachio Yougurt that is also very good.

This restaurant in The Chinese Libarary belongs to the fixed-food restaurant. At noon, the white-collar people who come to work nearby often come here to eat. Their home is cheap and good, and the nutrition is very balanced.

Very exquisite French shop, cheese snails are delicious, and ham is very good, steak and chips are of poor quality, but the weight is huge, and you will not feel hungry after an afternoon shopping mall, full of energy.

Recommended octopus fore dish ﻿. One piece of octopus with a little spicy sauce in acid, very appetizing, there are dried purple potato slices and avocado grains. There is also ﻿️ tuna watermelon avocado. Watermelon grains can also be used for cooking. It is difficult to imagine the three fish, watermelon and avocado to match them. The taste is fresh and worth a try. ﻿️

大班楼The Chairman Restaurant。预约也要排号，排到了有种买马中单的感觉，是日虽然狂风骤雨，依然有人好勤力牛肉干外卖，派足一条九如坊，但丝毫无损大家既兴致，由前菜到甜品，都是上佳水准，期待下次再临！

大班楼可说是一众中菜控公认必试之选，再加上米其林的加持，果然不负所望⁡推荐鸡油花雕蒸大花蟹配陈村粉。花蟹超级大只，占了整只碟，肉质非常鲜甜。陈村粉加上香浓且带微微酒香的鸡油花雕汁，香浓又美味不愧是必点之选。⁡

The big class building can be said to be a must-try choice for Chinese food control, plus the Michelin blessing, it really lived up to expectations ⁡ recommend chicken oil flower carving steamed big flower crab with Chencun powder. The flower crab is super big, occupying the whole dish, and the meat is very sweet. Chencun powder plus the fragrant and slightly wine-flavored chicken oil flower carving juice, the fragrant and delicious is a must. ⁡

当选世界50最佳餐厅，勇夺第10位，去届第41位，是首次有香港餐厅位列世界50佳前十名！在上届亚洲50最佳餐厅中，大班楼就已夺得第一位。今次在世界50大中有如此佳绩，可说是锦上添花吧。

Won the world&#39;s 50 best restaurants, won the 10th place, went to the 41st place, is the first time Hong Kong restaurants ranked in the world&#39;s 50 best restaurants! In the last Asian 50 best restaurants, Dabanlou has won the first. This time in the world&#39;s 50 best restaurants, it can be said to be the icing on the cake.

本次香港之行蕞佳餐厅😻Best 50曾经的亚洲No.1中餐，✈️为了吃它专程飞了次香港🦪中午吃了大班楼，晚上吃了Wing下一篇再来细说现在的亚洲No.1中餐。开篇就被前菜圈了粉🎶🐽甜醋仔姜猪手猪耳冻 晶莹剔透，小巧可爱的一只，醋冻的微酸和仔姜的辣围绕着猪耳猪手，开胃又不会太过，让人对接下来的菜肴充满期待🐙冻卤水花椒小吊桶酿土鱿 花椒带出来的辛香和鱿鱼的弹滑结合，就很妙呀🕊️酱烧生晒腊乳鸽 乳鸽熏的烤的炸的煮的吃过不少，腊乳鸽还是第一次。喜欢🦀鸡油花雕蒸花蟹陈村粉 大班楼的招牌之一，蟹是好蟹，粉也是好粉，就是不太吸汁。反而是后面配着汤汁一起吃的陈村粉才对了味🐟剁椒咸肉蒸龙趸鱼头 鱼头选的特别好，胶质足，肉鲜嫩，里面的咸肉也不错，是吃过的醉好吃的剁椒鱼头没错了🍚瑶柱咸肉烧鳝煲仔饭 一锅有&ldquo;灵魂&rdquo;的煲仔饭 锅巴吃不完可以打包哈哈🍧甜品三味 杏仁露、红枣糕和枸杞冰淇淋 一路熨贴着吃到收尾，甜品也是润而不喧宾夺主的调调将传统粤菜玩出新花样，却不会割离食材用心但食器随意，这大概就是名士的风范从细节里可见功底😋 #美食林餐厅打卡 #当地才能吃到的美食 #夏日美食探店 #我的人生FIRST

This trip to Hong Kong, the best restaurant 😻 Best 50 once had Asian No.1 Chinese food, ✈️ In order to eat it, I flew to Hong Kong 🦪 at noon and ate the big class building. In the evening, I ate Wing&#39;s next article and then detailed the current Asian No.1 Chinese food. The opening was circled by the front dish. The sweet vinegar ginger pig hand pig ear frozen crystal clear, a small and cute one, the slightly acidic vinegar frozen and the spicy ginger surrounded the pig ear pig hand, and the appetizer will not be too much, let people look forward to the next dishes.🐙 frozen brine pepper small hanging bucket brewed earth pepper. The combination of the spicy aroma and the sling of the salmon is very wonderful. The sauce roasted and dried breast pigeons smoked and fried fried pigeons have eaten a lot. The breast pigeons are still the first time. I like 🦀 one of the signs of the Chencun Powder Building with chicken oil flower carvings. The crab is a good crab, and the powder is also a good powder, but it is not too juice. Instead, the Chencun powder eaten with soup in the back is the right taste 🐟 Bacon steamed dragon eel head fish head is particularly good, gelatinous, fresh and tender, the bacon inside is also good, it is the drunk and delicious eel head that has been eaten 🍚 Bacon roasted eel rice with a pot of &quot;soul&quot; The rice pot bar can&#39;t be finished, you can pack it haha 🍧 Dessert three flavors almond dew, red date cake and wolfberry ice cream all the way to the end, the dessert is also moist but not noisy, the tone of the traditional Cantonese cuisine will play a new trick, but will not cut off the ingredients carefully but the food is casual. This is probably the style of the famous people. You can see the foundation from the details. #Gourmet Forest Restaurant punch card #Local food to eat #Summer food to explore the store #My LifeFIRST

這晚和幾位朋友到聞名已久大班樓聚餐，進入時發覺面積不大，但坐位格局寬敞寧靜，這可能是樓底夠高。而且各位員工親切細心招待，和朋友用餐閒談氣氛很好。這次晚餐共享用了十多款美饌，整體感覺是選用食材配料很新鮮及罕見，如新鮮琵琶蝦，醃制廿年的鹹檸檬，爽脆芥蘭等等。其中我最欣賞是煙燻澳洲青邊鮑魚，這煙燻做法讓鮑魚多了一種鹹香令鮮味再提升高一層次。另外，其推介的十豆蟲草鬚湯是素湯，喝了一口已非常喜歡，初時口腔感到味道鮮甜，再喝了幾口就感覺到回甘滋潤，值得一試。還有魚米粥慢煮蝦籽琵琶蝦，許久沒吃新鮮的琵琶蝦，比龍蝦還要彈牙爽甜。最後是香辣亁蔥煀滑雞，這隻雞因煮法得宜不只入味肉質還很嫩滑。吃完後再來小小份量的甜品，以杏仁茶和棗泥糕為晚餐劃上完美句號，超級滿足

This night, I went to the famous big class building with a few friends. When I entered, I found that the area was small, but the seating pattern was spacious and quiet. This may be the floor high enough. And the staff are kind and attentive, and the atmosphere is very good for dining with friends. This dinner shared more than a dozen beautiful dishes, the overall feeling is that the ingredients are very fresh and rare, such as fresh mantis shrimp, salted lemon curd, crispy mantis orchid and so on. Among them, I most appreciate the smoked Australian blue-side abalone, which makes abalone have a salty aroma to enhance the taste. In addition, the ten bean wormwood soup recommended is vegetarian soup, I have liked it very much after drinking a sip, the mouth feels fresh and sweet at the beginning, and I feel back to nourishing after a few more mouths, it is worth a try. There is also fish rice porridge slow-cooked shrimp seed crayfish, not to eat fresh crayfish for a long time, more than lobster teeth are sweet. Finally, the spicy green onion slippery chicken, this chicken is not only delicious but also very tender because of the cooking method. After eating, come back for a small portion of dessert, with almond tea and date mud cake for dinner, super satisfying

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Maple Inn(Tsim Sha Tsui Store C2 EXIT)

Sky Inn(Tsim Sha Tsui B1 Exit)

Mandarin Oriental Hong Kong

The Langham, Hong Kong

Ocean Park Hong Kong

The Peak

Tsim Sha Tsui

Hong Kong Palace Museum

Yakitori this store is very special: one, the label uses Japanese long charcoal fire; two, abandon Japanese chicken, bold use of Hong Kong chicken, called fresh, and use every part of chicken; three, decorate new industrial style, meal plate ordering all English, without half a point of Dongyang wind. Recommended for Inner Thigh, Thyroid, Gizzard and more.

Recommended for a six-course vegetarian lunch ($1180), the price is already tea-packed, and chef Vicky cleverly combines fruits and vegetables with French cooking technology to take the vegetarian food completely to another level, admiring. Chinese and Western combination vegetarian menus, the variety of fruits and vegetables used is very large, fried potato horn with black truffle, French-style egg tart, smoked baby vegetables, fried mushrooms, nine-year-old sweet lily with bamboo shoots and Japanese bamboo shoots, white asparagus, tomato competition rot bamboo, Braised monkey head mushrooms and other ...... flavor and display have surprises.

One of the Top Fine Dining  in Hong Kong

To Ruiji must eat 3 kinds of signs: Xiduo, Egg Cow Chip/Bao and Taipa Milk Tea. Fried Xiduo is delicious, not so oily than usual Xiduo, the bread is very soft and cooked, and you like to eat more condensed milk than sugar glue, you can follow your own taste. Taste of taro milk tea, egg cow cured baking bottom, a piece of bread super hard, I knew that the test egg cow wrapped better.

Hollywood Road is an antique street with not many restaurants. And the restaurant is mainly Western restaurants, and it took a long time to see this Hong Kong-style tea restaurant, Xingji coffee room. The boss is from Chaozhou, and he has been doing it for more than 50 years, and he is family-run. The signboard is Xiduoshi, and the outer layer is crispy and strong egg flavor.

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