Name: RESTAURANT DE CHINE
Address: G/F, 13 Stanley St, Central, Hong Kong, Hong Kong
Telephone: +852-25950808
Price range: 116
Rating: 4

China Huiguan is also a local restaurant with more traffic. The reason why it is popular here is that I cry mainly because the environment is OK, and the taste of the dishes is not bad. The attitude of the waiter is generally more enthusiastic.

RESTAURANT DE CHINE

Four Seasons Hotel Longjingxuan in Central has a very good taste. The quality of snacks is generally very good. But in terms of service and cost performance, I personally prefer Tianlongxuan. I believe that good and bad can&#39;t escape your eyes. The taste is not good.

Trip Gourmet Awards

Top 53 Fine Dining 

Since its opening in September 1963, it has maintained a traditional British design. Many restaurants in the hotel such as Wenhua Yifang, Wenhua Hall, Cafe Causette, Clippers Gallery, Thousand Days Bar, Captain Bar, Wenhua Cake Shop, etc. are all famous shops that everyone knows.

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!

It may be related to the selected dishes. The overall taste feels lighter and the taste is not as amazing as before. ⁡ Recommended suckling pig for pork roast, suckling pig has removed excess fat paste, the entrance is crispy but not greasy, very delicious! The roast is thinner than the teaching. Although the meat is still soft, the outer layer lacks the previous burnt fragrance and sweet taste, and it feels light. ⁡ There are also fish soup with lobster balls and plum beef ribs. Most of the light routes, the dishes have rice fragrant, and I don&#39;t like the feeling of rice soup sticky like a paste.

Top 14 Restaurants for Views & Experiences

The strong Japanese style, the masters feel very serious, professional, not much location, so the service is basically very satisfactory, the ingredients are very fresh, you can recommend according to the taste, seagulls, sea urchin warships, jade roast, tea bowl steaming, etc., too much, that is, the weight is not much, slowly, It can take hours to eat, meals also include drinks, the price is quite expensive, but very creative, worth trying.

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.

中华汇馆，也算是当地比较有人流量的餐厅了，这里之所以受欢迎，我哭的我主要就是环境可以，而且菜的味道也不算差，对应服务员的态度总得来说还是比较热情的。

中华汇馆自称汇聚中国不同城市的文化精粹和佳肴。菜式由行政总厨周卓云设计，力求传统又不失摩登风格。装修雅致大气。每周日休息。

The Chinese Restaurant claims to bring together the cultural essence and cuisine of different Chinese cities. The dishes are designed by Executive Chef Zhou Zhuoyun, who strives for traditional and modern style. The decoration is elegant and atmospheric. Rest every Sunday.

某日别家都订不到位置的时候，定到了它，就来吃了。之前吃过几次晚餐，表示非常一般，所以这次也没报任何希望。大部分菜都没照相，就写写几个照相和留下印象的菜吧。黑鱼子留心蛋，非常的普通。秘制冻鲍鱼，这道要夸奖一下，鲍鱼口感有嚼劲但非常好嚼烂，连戴牙套的朋友都可以吃，真的是恰到好处。味道也煨的入味。怀旧八宝鸭，这居然是我第一次吃八宝鸭，太喜欢了。鸭肉肉质软嫩，味道极其浓郁，整道菜非常juicy，汁水浸入每一粒米，搭配的辅料比如栗子什么的也很足料，真心觉得非常的好吃。鲜鲍鱼石窝鸡，点重复了两道鲍鱼的菜，这道鲍鱼的口感没有冻鲍鱼那么好吃，偏硬。听朋友推荐这里醉乳鸽最好吃，加了一份，但是觉得一般。整晚最喜欢的是冻鲍鱼和八宝鸭，其他还点了好多菜，大多忘记了味道。

When other homes couldn&#39;t book a location one day, they set it and came to eat it. I have eaten dinner a few times before, which is very general, so I didn&#39;t report any hope this time. Most of the dishes are not photographed, just write a few photos and leave an impression. Black fish pay attention to the eggs, very ordinary. Secret frozen abalone, this one to praise, the abalone tastes chewy but very chewy, even friends who wear braces can eat, it is really just right. The taste is also delicious. Nostalgic Babao Duck, this is the first time I have eaten Babao Duck, I like it so much. The duck meat is soft and tender, the taste is extremely strong, the whole dish is very juicy, the juice is immersed in every grain of rice, and the accessories such as chestnuts are also very full. I really feel very delicious. Fresh abalone stone nest chicken, order two abalone dishes, this abalone taste is not as delicious as frozen abalone, hard. I heard a friend recommend the drunk pigeon here is the best to eat, add a piece, but feel general. My favorites all night were frozen abalone and eight treasure ducks, and I ordered a lot of dishes, mostly forgetting the taste.

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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.

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.

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