關於 epoch restaurant ，我們在網路上蒐集到這些相關的討論、資訊與評價

【#富豪金殿 Regal Palace, Regal Hotel, Causeway Bay, Hong Kong】This shop used to be like a 名人飯堂 before the 2000 period within the CWB & Happy Valley crowd, just as people would visit The Chairman 大班樓 nowadays.

In comparison, I would say this was rated slightly around or above:
•農圃
•富瑤酒家 High end but more for supper
•西苑酒家 (Related to above)
•Fu Sing 富聲魚翅酒家
, etc in that sorta pecking order back in the days when it mattered. I noticed & ate, but didn't care back then. Only cared about the ultimate taste ☹️🤔

In fact from the inaugural HK & Macau Michelin 2008 Guide for a few years, this place still received a 1 🌟, they got the Hierachy of this place right actually! But since then it's been.. *The food is still amazing luckily, but the service was pretty non-existent or abruptly rude 尤其以前嚟開嘅都係非富則貴, oh I meant aloof.. Coming from a person who never complains about service. It was not doing their still very fine Kitchen team justice in balance to me..

🌟 脆皮牛坑腩, 咖哩汁. Crispy Beef Brisket aka Short Ribs deboned. With Curry sauce HKD $168. Still rather decent!

Direct comparison of this dish from within the same epoch, would be the still holding Michelin 1 🌟 #阿翁鮑魚 (Fu Ho Restaurant #富豪酒家, TST location). These can be traced back in history, not just when it suddenly appears as a trendy movement in Hong Kong 🇭🇰.

⭐ 這個叉燒一點黃 "鹹蛋釀腩叉" BBQ Pork Charsiu with Salted Duck Egg Yolk Centre HKD $148 🐷. The accompanying sauce is also very well tuned! 【喜萬年酒樓 Asiania Restaurant, Wanchai】One of the Signature must order dishes here for a while, but somehow doesn't get coverages any longer, at least not after Instagram was invented in 2010 😶. In HK there are only about 3-4 restaurants still doing this recipe, half of them shifted the labor intensive item off-menu so u have to reserve 1st.

The current-yet-old 喜萬年, is also very famous for their Roast Suckling Pig. Personally it's not bad but not as good as some of the best I am used to eating in Hong Kong, especially the lack of marination flavor or Roasting fragrance. Those were the good old days 😢..

•Quick question: Did anyone else used to go 喜萬年 years & years ago, when they were at Admiralty 香港警察總部 side? But even in later years in that old location, it was funny to watch it evolving. When I was a kid, this once considered upper end Chinese restaurant next to the night club, didn't even served mainstream Cantonese food 粵菜/廣東菜. Nor was it famous for their so called Suckling Pig 烤乳豬 as yet. The 'food cycles' in Hong Kong haha 😂🤔 But I am curious if any eaters remembered the type of original cuisine & recipes they used to serve here too, I do a little bit, so it's good to discuss with someone from that epoch! 睇下有無人係喜萬年第一代年代, 仲未開始 serve 廣東菜時嘅食友 🤭🤭？