唐閣

長輩生日中餐係必然之選唐國連續多年米芝蓮三星地點就腳所以就book咗午餐一行五人叫咗叉燒蜜汁銀鱈魚（好味）釀焗蟹蓋點心叫咗長輩至愛叉燒包鮮蝦火鴨腐皮卷XO醬煎腸粉金華花膠鳳眼餃欖菜東星斑餃甜品叫咗蜜瓜椰青凍糕送咗生日壽桃午市時間人唔算多米芝蓮三星，酒店五星嚟講服務稍遜食物水準達標

Staycations 6 — 朗廷酒店，今次酒店包埋dining credit ,所以就食豪啲去揀3星米之蓮「唐閣」。其實入住前都睇左其他餐廳，最後首選都係「唐閣」，因為食物選擇多其實酒店包埋lounge,食完tea + cocktail 肚皮已經飽左5成（係有節制地）所以晚餐安排左8點半至開始。出發前已睇定有咩名菜要試小食： 唐閣小炒皇海鮮：釀焗鮮蟹蓋、釀焗響螺家禽： 唐閣片皮雞2食飯： 唐閣寶盒飯甜品：焗蓮蓉西米布甸唐閣在開茶之後不是送上花生，而係每位送上前菜一碟：木耳青瓜拌炸蝦。熱辣辣嘅炸蝦好爽口可惜只得一隻小炒皇：蝦亁、紅黃椒、九皇、沙葛、花生🥜，銀魚仔。蝦乾好香口，越咬越香釀焗鮮蟹蓋： 蟹🦀️蓋入面全部都是一絲絲阿拉斯加蟹肉同花蟹肉加上洋蔥🧅粒白汁焗釀已成，蟹肉鮮，洋蔥白汁感覺唔流，幾夾釀焗響螺： 切粒嘅響螺加上葡汁菇粒，兩層口感，一軟一硬幾好食唐閣寶盒飯： 雞蛋🥚炒飯底炒得乾身加上蟹絲 ，帶子，洋蔥🧅已成片皮鴨就食得多，但片皮雞都係第一次食。侍應會在面前即場片皮，仲好細心咁將肥膏片走而配料同食片皮鴨一樣，青瓜、大蔥同海鮮醬，餅皮底盤用左一個發熱包，令餅皮唔會變乾變凍雞皮真係

The reason for this restaurant having the best Sliced ​​Peking duck in Hong Kong are (i) they peel off all the excess fat from the skin of the duck (ii) the skin stay crispy while warm and still juicy without the fat (iii) they serve with a second dish with duck meat on its own without any charge (even though the price for the Sliced ​​Peking duck alone cost around $800, but consider that having the same dish in Peking Garden Restaurant (北京樓) in Landmark is around $600 plus extra for second dish