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ʚ♡ The choice of high-end Cantonese cuisine • The food quality is excellent ♡ɞ
"Jiaquan Qifu" is opened by the descendants of the famous Cantonese restaurant "Fu Linmen". It is definitely a high-end Cantonese restaurant👍🏻 The restaurant uses seasonal ingredients and experienced chefs to cook delicious dishes that are memorable😘 ▫️ ❥$𝟭𝟬𝟬𝟬 /ᴘᴇʀ ᴘᴇʀsᴏɴ 🥢 (Additional tea mustard and 10% service charge will be charged) ~~~~~~~~~~~~~~~ ᐝ Chicken Ge Zha: ◂ ◂ The first time I encountered this dish, it looked like a thick piece of fried tofu, but it was actually made from chicken with broth and other ingredients. It was crispy on the outside and smooth on the inside, with a fresh and sweet taste🐥 🏻 ▫️ ᐝ Radish with preserved egg sauce: ◂ ◂ The pickled radish is refreshing and crispy ◂ ◂ The runny yolk of preserved egg is so delicious🥚 🏻 ▫️ ᐝ Crispy eel roasted in honey sauce: ◂ ◂ The sweet eel fish skin is extremely crispy, and the meat is sweet and crispy. It’s so delicious🤤 🏻 ▫️ ᐝ Braised bird’s nest with chicken velvet: ◂ ◂ Another dish that is worth remembering again and again💓 ◂ ◂ The whole bowl is hot and full of freshness and sweetness, and the portion of Guan Yan is quite large, quite satisfying🤤 🏻 ▫️ ᐝ Roasted frog legs and frog slices: ◂ ◂ The cloud legs are salty and sweet, oily but not greasy ◂ ◂ The frog slices are tender and delicious. I like to dip them in the restaurant’s chili sauce. The spicy ones are even more delicious🤤 🏻 ▫️ ᐝ Stuffed baked fresh crab lid: ◂ ◂ Warm crab meat mixed with shredded onions stuffed in the crab lid ◂ ◂ If you like to add some vinegar, you can taste the fresh meat of the crab. ▫️ ᐝ Boiled/fried hand-cut beef with colored peppers: ◂ ◂ Boiling in water is better than frying colored peppers👍🏻 ◂ ◂ Boiled beef is spicy and pungent. The ingredients include potato starch, cucumber, fungus and lotus root. It is a delicious creation🌶️ 🏻 ◂ ◂ Stir-fried colored peppers can better taste the rich meaty flavor of beef🥩 ▫️ ᐝ Stir-fried green beans with chicken and fir mushrooms: ◂ ◂ The wrinkled skin has a very crisp texture 🏻 ▫️ ᐝ Scallop and lotus leaf rice: ◂ ◂ The size of a guinea fowl, wrapped with chicken pellets, mushrooms, scallops, and crab meat, with a fragrant aroma 😘 ◂ ◂ The rice grains are not too wet, I like this texture 🏻 ▫️ ᐝ Raw grinding peach dew: ◂ ◂ You can taste its real ingredients, and the aroma of walnuts fills your entire mouth🤤 🏻 ▫️ ᐝ Mandarin duck, jujube and velvet cake ᐝ Nostalgic Sesame Roll ◂ ◂ Two nostalgic pastries🍮 ◂ ◂ My friends and I all like jujube antler cake, QQ is soft and tastes fresh 🏻 ▫️ ▫️ ◦ ---------------------------------- ◦ 📍Seventh Son Restaurant 🔍7th Floor, H Zentre, 15 Middle Road, Tsim Sha Tsui 🔍There is a branch in Wan Chai ◦ ---------------------------------- ◦
Be the first to ReplyMichelin Premium Traditional Cantonese Cuisine
An old classmate came back from out of town for a dinner party. The classmate suggested trying a high-end traditional Cantonese restaurant called "Family Seven Blessings", which has been recommended by Michelin for two consecutive years. The restaurant is located on the third floor of the hotel. It has a Chinese restaurant layout with a high floor and Chinese paintings on the walls. We, a group of eight people, were arranged to sit on a large round table with spacious seats. We saw most of the tourists coming to help us. The suckling pig must be ordered in advance, and the barbecued pork and fried chicken must be reserved. ◈ Big red scalloped suckling pig total $2000 The restaurant's signature dishes need to be ordered in advance. In the past, we often had whole suckling pigs when we went to banquets, but in recent years we have rarely encountered them. The suckling pig is roasted over charcoal fire. The first thing to eat is the crispy skin. The skin is roasted to a crispy texture and the aroma of oil is overflowing. The knife skills are excellent, leaving a thin layer of fat under the skin. It is served with sweet bean paste, sauerkraut, shredded green onions and sandwiched with puff pastry. When you eat it, you feel that it will absorb some oil and reduce the fat feeling. After enjoying the crispy part, the waiter will go back to the kitchen, and then serve the second meal of suckling pig cut into pieces with pork bones. The meat is tender and smooth, not too thin and not greasy, no excess fat, and the seasoning is just right, not too spicy. Too salty. ◈ Honey BBQ pork (example) $420 Michelin recommends the must-eat barbecued pork. The proportion of fat and lean is half and half. The so-called half-fat and thin, the meat is cut thickly, the meat is soft and loose, and the fat part has a bite. The honey juice is sweet and will not overwhelm the original flavor of the barbecued pork. Best of all Once the grilling is over, the gravy is still locked in enough to dry out the juice. ◈ Popular fried chicken (1 piece) $600 It's not a big one. It's golden and shiny on the outside, and the skin is really crispy. It bursts open with a crack in the mouth. The chicken is firm, tender, juicy, and has a strong fresh chicken flavor without any fat at all. ◈ Stir-fried green beans with dried olives $200 It's not a precious ingredient, but it is stir-fried enough to dry out the heat. The surface of the green beans is wrinkled, and the texture is charred and crispy. ◈ Fish-flavored eggplant braised rice noodle $450 The smell of salted fish is already on the stage, the eggplant and cotton squid sauce, and the minced meat are fried so fragrant, there are many fillings, the noodles are elastic, not overcooked, and delicious, not greasy, which is not the case on a single plate. The extra oil was saved, and the chef cooked it well. It was my favorite of the whole night. ◈ Fried beef rice $420 If you want to know how good a chef is, you should try fried rice. It is not easy to make ordinary fried rice delicious. The beef is soft and salty, and it goes perfectly with the eggs and chopped green onions. The time and flame are well controlled, the shredded lettuce is still soft and refreshing, and the rice is fried so that each grain is clearly defined. It is a golden fried rice with every grain of rice covered in an egg. Chef's skill. ◈ Pineapple Sweet and Sour Pork $420 The wok was spicy enough, and the sweet and sour sauce had enough sweetness and sourness. However, the pork was sliced thinly and fried to a dry state, so we both ate it. ◈ Almond tea (person) $80 The almond flavor is so fragrant, the protein is smooth enough, and the almond pulp has a smooth and delicate texture. ◈ Raw Peach Blossom (Person) $80 A bit disappointed, it's a bit salty and not rich enough. Considering that Cantonese food is expensive, of course I have higher expectations. The dishes are excellent, but also a bit disappointing. The bill was $5758. When we left, we first noticed a poster posted at the door, offering a 10% discount when paying with an HSBC card. Unfortunately, we discovered it too late, and the clerk didn't mention it when we paid the bill. Diners can pay attention to it if they ask for help. #家全七福 Address: 3F, Guangdong Huamei Bay Hotel, 57-73 Lockhart Road, Wan Chai #wanchaifood #cantonesefood #sucklingpigwhole #FriedZiChicken #hongkongfood #Hong Kong Food Recommendation
Be the first to ReplyGo somewhere else don't even think about it
Totally overpriced. Never a Michelin star. Food was just average. Place was empty which just reflects the number of people wanting to eat there. USD60 for soup of the day says it all. To be fair the maitre de did say are you sure you want to eat here. Should headed the warning signs. Very disappointed that Google reviews didn't include five dollar signs to warn us off
Be the first to ReplyA Michelin star restaurant? Seriously?
This cannot be a Michelin restaurant! We had made a reservation for us and the family long in advance pointing out that one of us had extremely sever peanut allergy. When arriving we just double-checked that the information had got through. It had not. Despite presenting a cooy of our email, the staff said the could do nothing. Everything was cooked in peanut oil. We thus expected the food to arrive soon, but had to wait at least 90 minuted without even a small amuze bouche. How can this be a Michelin star restaurant - have the Michelin inspectors bern bribed? Then, all of a sudden, all food arrivez at once. Not one dish after the other, but all at once to make sure that the food got cold before you had the chance to taste it. Besides, not one single dish, including the suckling pig stood out. At an exoensive restaurant you expect great food and nice toilets. This had neither (ser photo). Michelin star? Seriously?
Be the first to ReplyDelectable
We stumbled onto the Seventh Son while looking for a place to have dinner. We tried several of their signature dishes, and these really stood out. The suckling pig was masterfully done. The crispy fried chicken was flavorful and juicy. The rest of the dishes were all amazing. Service was great as well. The Seventh Son is pricey, but well worth it.
Be the first to ReplyThe very best Fried Chicken
Best Fried chicken, food ambiance, service all top notch so worth it. New location in H Zentre Tsim Sha Tsui. Their dimsum is also worth a try, delicate subtle flavors. Staff and service all very welcoming, they rrally know how to look after diners.
Be the first to ReplyWonderful Cantonese cuisine
This Cantonese restaurant is located on 3/F Wharney Hotel in Wanchai, specializing in fine South Chinese cuisine. Started in 2013 by Head Chef Chui Wai Kwan, the seventh and youngest son of Chui Fook Chuen, the founder of the celebrated Fook Lam Moon, he is the only son to apprentice under the senior and inherited the amazing skills and knowledge of the traditional Cantonese cuisine to perfection.
The décor of the restaurant is decent, brightly lit with a high ceiling, using plenty of golden color to highlight the tone of luxurious and well-being. With many VIP rooms, the five of us were seated at one corner a bit of main dining hall, with good distance from other tables offering good privacy. The restaurant obviously is very popular with all the tables occupied on this Sunday evening.
Decided to order some starters, my mother wanted to sample the Centurion Eggs with Pickled Radish 皮蛋醬蘿蔔 ($160). Beautifully presented, the pickled radish was arranged to look like a rose, with the centurion eggs on the side as the petals of the flower. The yolks were oozing and not having any hint of acrid note, the centurion eggs were clearly of top-notch quality. The pickled radish was crunchy, marinated well. Eaten together with the centurion egg and adding a bit of sugar on top, the combination of the flavors and texture was amazing.
The second starter was Honey Roasted Fresh Eel 蜜汁燒鱔 ($380). With quite a generous portion, all the bones had been carefully picked out, and the eel was nicely roasted with a crispy skin while retaining a juicy and tender flesh. The honey provided a bit of sweetness to balance the savory, it was very tasty as well as visually appealing. Both the starters were highly regarded by all of us.
With the summer season one of the best soups is always Winter Melon Soup 迷你冬瓜盅 ($760 for 4 pax portion). The broth was clear, with great intensity of flavors, essentially driving me to spooning non-stop. There were also plenty of ingredients, with the soft winter melon, chicken dices, roasted duck, crab meat, lotus seeds and Tonkin jasmine to add delicate aromas to the soup. Although meant for 4 people, the soup could serve a total of 8 bowls. A healthy, delicious, and seasonal soup, no wonder I saw almost a lot of the tables had ordered this one.
Then came Seventh Son’s Famous Crispy Chicken 七福脆皮雞 ($520 for whole chicken). Named after the restaurant, the crispy chicken was bearing the high expectation from us, and it certainly delivered. The skin was crispy, while the meat was not dried up. I thought the interior of the cavity might want to season with a bit less garlic salt but adding a bit of lemon juice, the sourness worked magic to balance that out.
Trying out a dish that we also made at home, the Steamed Coarsely Minced Pork with Preserved Salted Fish 原件鹹魚蒸肉餅 ($470) brought a pleasant surprise. The salted fish was of good size, flaky and of the right level of saltiness, with fragrant aromas. There was finely shredded ginger to accompany as well. The minced pork was soft and smooth, and the juice from the salted fish, together with the soy sauce, seasoned the pork wonderfully, with a savory taste that was so appetizing, we could easily finish a bowl of rice with this dish alone.
As recommended by the staff, we had the Seasonal Chinese Amaranth in Supreme Broth 上湯浸莧菜 ($285) upgraded to medium-sized. While it might seem easy to prepare, such dish was always a differentiator among restaurants. The amaranth was so tender and young that we could not find any fibrous chew, kudo to the chef in controlling the quality of the foodstuff. The broth used to cook the vegetable was also amazing, flavorful with delicate umami, and we could not detect any hint of MSG, or a single drop of oil. It was certainly one of the best I had eaten for a long while.
Decided to have Fried Rice with Assorted Meat and Conpoy Wrapped in Lotus Leaf 瑤柱荷葉飯 ($210 for half portion), the first surprise was the use of fresh lotus leaf, which had helped to give a fresher and more intense aromas to the fried rice. Beautifully seasoned, the rice had many ingredients added, including conpoy, diced chicken, diced roasted duck, and mushroom. So good that I ended up eating two bowls despite feeling full.
Finishing with dessert, each of us ordered something different, including Sweetened Walnut Cream Soup 生磨合桃露 ($65), Sweetened Green Bean Soup with Herbs 香草綠豆沙 ($55), and Fresh Coconut Milk Pudding 鮮奶椰汁糕 ($55). I had picked the coconut milk pudding, which was appropriate in sweetness, rich in coconut flavors and the pudding was great on its texture. The only comment was that the restaurant had missed part of our orders and ended up having us waited for quite a long time for the walnut cream soup, and this had somehow dampened the whole experience.
Service was decent, and the bill on the night was $3,278. Yes, it was on the high-end but if you have expectation on the ingredients, and also want to sample some authentic and original Cantonese dishes, this is certainly one of the places you should visit.
A Place Which Offers The Best of Hong Kong's Culinary Treasures
The restaurant is located just a few blocks off Wan Chai Station Exit C. It's located on the 3rd floor of the Wharney Hotel.
We came here as big group of about 10 people and was hoping to try their famous Suckling Pig. Unfortunately, you have to prebook it and you'd probably need a big appetite to finish it because they don't provide half servings as well.
We proceeded to try their other specialties which included: Steamed Fish -- always a staple for banquet tables, Lobster Tail Noodles -- something new and will forever remember how great the dish has been prepared, as well as other smaller dishes for tasting.
Recommended restaurant for those who want to try the best of Cantonese Cuisine which you probably won't find anywhere in the world but Hong Kong. Coming from a country which has deep roots in Chinese (Cantonese) restaurants, I can vouch that the quality is still ways apart.
Just a few things to remember: the restaurant is very pricey. Expect to spend about US$100 per person (if you decide to order their specials), also to book in advance for your table and if you're like us who came for the suckling pig, to book that as well.
Cantonese
It is always nice to spend a Chines meal with friends and more then one couple. Here we were 18 and it was the Chinese friends who ordered, nothing more to say - Delicious.
Be the first to ReplyBest suckling pig
Went for the suckling pig and it was truly the best. The skin was crunchy and the meat was tender. The other items were just ordinary.
Reserved a few months in advance through email but was given a very small table. We wanted to move to a bigger table with a lazy susan (that was set up for the same number of people) but was told that all the tables were reserved. Felt discriminated as we weren’t locals so we didn’t really order much food aside from the pig!
good dimsum classics
Very good classic dim sum in Wanchai. The sweet buns with sesame paste were particularly outstanding.
Be the first to ReplyBest sukling pig ever!
Suckling pig is the best, very crispy skin and not oily. Good location, easy to reach by MRT. Will be back soon.
Be the first to ReplyStandards have gone down
Been to this restaurant 4-5 times in the past with family, used to be our favorite.
But on our visit last week, we noticed the quality of the food has gone down, while price remains the same. The crowds is less too, its only half full during lunch hours. But the worst is their service, starting from the waitstaff at the lobby, to the captains in the restaurant, everyone seems disinterested / unmotivated to downright demeaning, eventhough you have ordered quite many expensive dishes.
I certainly hope the management would take notice of this, and bring back their previous standards.