Opened in 2010, Kwok Fook Lou is a boutique Cantonese cuisine brand under FLM Group. Since 2013, the restaurant has also won the reputation of one Michelin star in Hong Kong and Macau for five consecutive years. But if the summer palace is only a few places away from Long Jingxuan, it is estimated that there is still a street away from Guofu Building among the first-line ranks.
The first Fook Lam Men Restaurant opened in Wan Chai in 1972, and Kwok Fook House also experienced the journey from Tsim Sha Tsui to Wan Chai and then to Central. Fu Lin Men takes the meaning of the traditional Chinese "blessing", and the national blessing is the symbol of "the first blessing in the world". In the past, FLM was a regal canteen, and many Chinese chefs from top hotels had the experience of working at FLM.
In January 2018, Mirini Igro Hong Kong opened its doors to Guofu Tower. Ilgro Merini is a top-notch hotel on par with Mandarin Oriental, Four Seasons and Yiju, but unfortunately Guofu has not continued its previous glory, and many diners have reported that the standard is not as good as before.
The big red sliced suckling pig in Guofulou had to be tasted. The 100-day-old Vietnamese suckling pig is selected and roasted to order. The suckling pig skin is translucent carmine, and there are microparticle protrusions under a closer look, which is called "sesame skin" by industry insiders, and it is more crunchy than the "glass skin" with no sand on the skin. The suckling pig is rich in sebum and is dipped in sauce with green onions and cucumbers, giving it a fresh and balanced taste. Roast suckling pig is limited to a daily quantity, and guests can also pre-order a whole suckling pig for HK$1,500 each 5 working days in advance, which can only be picked up at FLM Wan Chai and Kowloon stores.
Since it is a seafood restaurant, Yan Baoyi does not need to be repeated, and I haven't finished turning a few pages. In addition, precious seafood dishes are also the main attraction of Guofu Building. Stir-fried osmanthus wings with crab meat are worth a try. A plate full of osmanthus flowers that look golden and brilliant is actually scrambled eggs. The egg flakes are evenly glued to the shark's fin, which shows the chef's skill in shaking the spoon. The silky crab meat is fragrant and flavorful, and it does not steal the limelight of the wings, but it has reached a higher level. Garlic Tang lettuce stewed wings, Huadiao protein steamed crab claws, typhoon shelter nine-belly fish may also wish to try.
Run by the award-winning Andre Fu, the restaurant is small and cramped, which should be the most criticized by guests. There are 90 seats inside, including private dining rooms that can accommodate 6 to 40 people, and 48 spacious open-air seats. The service is also relatively weak, and some aunts and waiters make people feel like they are dining in a restaurant. It is important to note that the restaurant only accepts children over 8 years old.
To sum up, the level of hotel consumption and the ordinary ingredients are the unpopular points of Guofu Building, and the price is rising, but diners do not pay for the environment, they want to eat delicious dishes. Therefore, we recommend diners to move to the trusted choice of Fu Lin Men in the classic Cantonese cuisine group.
