第二十二站 - 獲米芝蓮一星殊榮7載 「中菜西吃」翠玉軒 帶起粵菜Fine-Dining 風潮 ! | 飲食節目《純味香港》

今集《純味香港)，李純恩（Benny）與黎紀君（Christy）帶領大家走入位於中環交易廣場的頂級粵菜食府「翠玉軒」，一同品嚐食材配搭的極緻藝術。
「翠玉軒」的每道美饌既保留了食材原汁原味，亦匯聚傳統粵菜與時尚風格於一身，為食客提供雅致兼備的粵菜餐飲體驗。無論是用料高尚的石鍋蟹肉花膠湯、精心挑選二十年陳釀炮製的花雕蒸蟹鉗，還是烹煮過程多樣的葡汁焗釀響螺等，都是餐廳的得意之作。每道佳餚都彰顯新派粵饌的創意，帶給食客滿滿驚喜。
今次推介嘅點餐訣竅有：
#石鍋蟹肉花膠湯
#二十年陳釀花雕蒸蟹鉗
#生炸黑蒜脆皮雞
#葡汁焗釀響螺
#皇室貴族牛柳
尊貴、高尚、嚮往精緻餐飲嘅你，係時候嚟試吓呢間極尚「中式 Fine-dining 食府」呀！
In this episode of "The Taste of Hong Kong", Benny and Christy bring us to the Square, a top-tier Cantonese cuisine restaurant, located in Central Exchange Square. Which explored the exquisite culinary artistry of the restaurant's ingredient pairing.
At The Square, each delicacy not only retains the authentic flavors of the ingredients but also harmoniously blends traditional Cantonese cuisine with contemporary flair, providing diners with an elegant and sophisticated Cantonese dining experience. Whether it is the luxurious fish maw soup with crabmeat, the meticulously crafted steamed crab claw with 20-year-aged Hua Diao wine, or the baked minced seafood and onion stuffed in a conch shell, these signature dishes showcase the creativity of the new-style Cantonese cuisine, delivering a delightful surprise to the guests.
The must-try recommendations include:
- Fish Maw Soup with Crabmeat
- Steamed Crab Claw on Egg White Custard With 29 Years Aged Hua Diao Wine
- Crispy Chicken with Black Garlic
- Baked Minced Seafood And Onion Stuffed In a conch Shell
- Wok-seared Prime Angus Beef With Onion Rings
For those who appreciate exquisite and refined dining, it is time to experience this exceptional "Chinese Fine-Dining" establishment!
#翠玉軒 #純味香港 #交易廣場 #頂級粵菜食府#米芝蓮一星殊榮 #中菜西吃 #粵菜先驅 #石鍋蟹肉花膠湯 #二十年陳釀花雕蒸蟹鉗 #生炸黑蒜脆皮雞 #葡汁焗釀響螺 #皇室貴族牛柳 #色香味 #淡水花膠

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[@nicklee5926]

睇到佢啲白毛，正式冇嗰樣整嗰樣，異相博有型。即刻轉台。