唐閣

摘星之旅第一站米芝蓮三星中菜唐閣好多人都離港消費，但作為香港嘅一份子，我同老公都會努力留港消費，為香港餐飲業出一分力🤣（好明顯其實係為食！） 作為摘星之旅嘅第一站，我地揀左米芝蓮三星嘅唐閣，作為之後嘅米芝蓮中菜標準👍🏻✨酥炸鮑魚一落完order就會先上餐前小食，而小食係炸鮑魚。酥炸鮑魚雖然細隻但彈牙，炸衣夠薄同脆口，以餐前小食計有驚喜。✨唐閣拼盤 $550💛蜜汁銀鱈魚呢道蜜汁銀鱈魚係完全俾佢驚艷到！外脆內嫩到極致！銀雪魚魚油入口即溶，配上甜度岩岩好嘅蜜汁，真係好食到想食多份呀！💛蜜汁餞叉燒肉質軟腍，同厚切令口感非常好，但蜜汁嘅甜度比較淡味。💛凍鮑片鮑片彈牙入味，鮑魚鮮味十足，鮑汁味道非常濃郁。💛海蜇海蜇爽口彈牙，酸酸甜甜嘅汁好開胃，用呢個做拼盤做結尾岩岩好，令你開胃進入主菜環節！✨釀焗鮮蟹蓋 $360呢到係最最最期待嘅菜式！侍應好細心先拎俾你相機食先再幫你細心分碟，抵讚！蟹蓋入面係滿滿嘅蟹肉，感覺好幸福！而整體係忌廉味比較濃，但又唔會蓋過蟹肉嘅鮮味！✨唐閣片皮雞兩食 $980片皮雞呢個價錢有兩食其實好抵！而侍應仲會席前片雞，見住出晒煙嘅雞仲滴住雞油咁，一路等一路流口水🤤而片皮雞係會連肉多一啲，所以食落除左有非常脆口嘅雞皮，仲會有雞肉油香味。配上特別調製嘅醬加上青瓜食，口感味道豐富有層次！✨雞菘呢味真係第一次食，雞菘炒得好有火喉，但一啲都唔乾，用生菜包住食又清新又食到雞肉香味，唔錯。✨蓮蓉焗西米布甸 $70我諗係食過嘅蓮蓉焗西米布甸中最岩口味嘅一次，蓮蓉好滑甜度岩岩好，而焗過嘅西米布甸彈牙有口感！✨木瓜桃膠糖水$70木瓜嘅鮮味出晒嚟，好清甜，桃膠彈牙，一碗好飲嘅中式糖水✨茗茶 $45…Read More

已有一段時間，沒有到香港朗廷酒店米芝蓮三星粵菜食府唐閣，今日又心思思想去試試這裏的經典招牌菜式，真是吃得很開心，主要是水準依然穩定，入口即嘗到百分百鮮味的口感，簡簡的品嘗了幾款美食，足以令人好難忘。筍尖鮮蝦餃及瑤柱滑燒賣，飲茶好多蝦餃只得蝦，筍就好少見，但師傅保留傳統的做法，大大隻爽口又彈牙的蝦餃，內有爽甜的筍絲相伴，更添清爽的口感，與鮮甜的蝦肉更是最佳拍檔。後者燒賣加了瑤柱配埋是手切肉的關係，豬肉入口煙韌，有咬感更具彈性，有別一般的燒賣，好味。最讓人眼前一亮莫過於蜜汁燻鱈魚，用鱈魚來做燻魚，把魚肉輕輕炸得香脆，用甜豉油、香料和冰糖煮的醬汁調味，燻魚香脆乾身，一口咬下鱈魚依然鮮嫩多汁，肥美真是無得彈。中間的XO醬煎腸粉，每條腸粉都掛上了XO醬，腸粉外層脆卜卜，咬深一點內嫩口感，真是好惹味，真是非一般的煎腸粉。最後的便是蜜味叉燒，是將豚肉切件塗上法國蜜糖，慢火在烤爐內焗至熟，入口時黑豚肉脆脆的口感十分討好，口感豐富。釀焗鮮蟹蓋每枱必點的超級美食，釀焗鮮蟹蓋，每隻足足用了6 両重手拆蟹肉，並使用兩款新鮮蟹肉，並釀入蟹蓋內，入口全是啖啖的鮮蟹肉，令人一試難忘。青芥爆日本和牛粒，那和牛入口肉質鮮嫩多汁，還滲出青芥末的辛辣，與和牛的鮮美相當的夾，難怪是大廚的推介菜式之一。鲜果配酥皮雞蛋撻，這道美味的甜點，酥脆的蛋撻搭配新鮮水果，為這頓飯添上完美的句號。…Read More

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…Read More

今日特登放假同屋企人去唐閣食午餐，提早慶祝母親節。食物真係唔錯嘅，:)服務人員的態度也很好，但實在太慢太不夠人手了:(。一頓午餐食足3小時，中間也要起身招手幾次才有服務員過來，對於這個檔次的中菜館而言是有點失望呢。焗蟹蓋果然如傳聞中出色。最驚喜的是滷水豬腳仔。芝麻卷係我最推薦嘅甜品。額外叫咗XO醬炒腸粉，唔到都好好食。貪得意叫咗片皮雞，不過其實都係片皮鴨好食啲。叉燒係好食嘅，不過唔算特別驚喜。每人各按自己口味叫咗個湯，都足料好味。服務員都好好，幫我買單嘅時候提我入會，即時享有八五折，慳返幾百蚊。…Read More

初試米芝蓮三星 難得約到一班朋友一齊食飯 對唐閣有啲期待樓底比較矮 幸好環境闊落 枱與枱之間有足夠距離 椒鹽鮑魚仔 (送) - 椒鹽夠香口 鮑魚仔仍彈牙 五香脆素鴨 - 腐皮好輕身 餡料濕潤 有西芹有冬菇 釀焗鮮蟹蓋 - 餡料有阿拉斯加蟹本地花蟹同洋蔥 啖啖肉 麵包糠好脆 夾埋一齊食 好滿足 一人半份岩岩好蜜汁餞叉燒 - 半肥瘦 燒得好香 好好食片皮雞兩食 片皮 - 皮好薄好脆 同時失去油脂香 主要靠醬汁提供味道 有少少失望 唔岩我口味 雞菘 - 雞菘反而幾有趣 有脆脆 有蓮藕 口感豐富 如果生菜乾身啲就更好摩利菌豚肉炆釀豆腐 - 摩利菌即羊肚菌 獨立用高湯熬煮 好入味 連同豬肉滑同豆腐一齊食 有驚喜 鮮淮山榆耳黃耳炒蘆筍 - 第一次試榆耳黃耳 我個人比較喜歡榆耳 有咬口啲 黃耳就一團糕嘅感覺杞子魚湯杞子魚肚浸菠菜苗 - 魚肚索哂魚湯鮮味 魚湯好好飲 鍾意飲湯嘅我 連湯飲哂😂 生炒臘味糯米飯 - 季節限定 炒得乾身 好多材料 岩哂我口味芝麻糕/鳳梨酥 (送)/桂花糕 (送) 三款甜品各有特色 芝麻糕芝麻味香濃 鳳梨酥係舊式鳳梨酥 皮略嫌偏硬但外型討好 桂花糕就最清新 我揀佢最後食🤣😂用平常心去食-滿足😋…Read More

❝米芝連3星中菜廳⭐️🥢皮片雞你食過未!🐥仲有超好食豆腐花木糠布甸😍人多的話更抵食!❞全港暫時只有2間米芝連三星中菜廳! 而唐閣就係其中一間!✨之前睇Youtuber介紹完好似好正🤭趁生日同屋企人黎lunch(有時唔想淨係食西式野!)🥢☕️人均唔洗$1000食到3星其實相當抵食😍🥰皮片鴨就食得多 片皮雞真係第一次食😆為左佢黎! 最好先預訂🐥雞皮又薄又脆 充滿雞油香 🤤不過始終都係皮片鴨個油脂香味濃度同麵皮夾d～呢隻雞可以2食 揀左生菜片雞崧 覺得調味有啲淡😳當然仲有招牌菜焗蟹蓋 (2個人share 1隻都可以) 超多新鮮蟹肉 勁足料😍另外叉燒都係要先預訂 肉質軟腍肥瘦均勻 沾滿香甜蜜汁🥰銀鱈魚都相當有驚喜 係冇炸皮既情況下整到外面酥脆 配上酸甜醬汁 旁邊既芋角仔都好酥!💗擺盤既青衣都好fancy😂(薄片心心show刀功🥒🔪)點心都唔錯好真材實料！最後甜品都係重點😍一定要食豆腐花木糠布甸 超級好食!😋木糠布甸食得多 加埋豆腐花係底簡直係另一個層次🤤🤌🏻芝麻卷香濃軟綿 佢唔係煙韌個種 係類似將芝麻糊變到固體咁綿滑香濃!😳🫨蓮蓉焗西米布甸就expect既咁好食🥰▪️唐閣片皮雞 & 生菜片雞崧(2食) $980 ✨▪️釀焗鮮蟹蓋 $360/隻 ✨▪️蜜汁餞叉燒 $420 ✨▪️蜂巢乳香銀鱈魚 $540 ✨▪️金蒜遼參鳳眼餃 (3件) $118▪️鮮蝦韭菜角(3件) $98▪️蓮蓉焗西米布甸 $70 ✨▪️豆腐花木糠布甸 $70 ✨✨▪️芝麻卷 $60꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍唐閣 尖沙咀北京道8號香港朗廷酒店1樓及2樓🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_尖沙咀🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_中菜 #joys_michelin…Read More

今日嚟咗尖沙咀食中菜朋友去Langham會員，用積分換左張八折券所以我哋一行六人過嚟食好西坐低之後叫完菜佢先上咗個餐前小食椒鹽鮑魚，係送嘅唔使收錢雖然係送嘅，但係都做得唔錯上到嚟仲係暖暖哋鮑魚質地亦都夠腍跟住我哋食咗呢度出名嘅焗蟹蓋食落覺得好足料好有蟹嘅鮮味仲有啲洋蔥碎好有口感我哋仲叫咗油泡蝦球蝦球唔係重點，重點係蝦醬蝦球加埋蝦醬一齊食好有蝦嘅鮮味好香嚟之前我哋訂咗片皮雞貪好似全港只有佢有得食食落唔係話太特別佢嘅意思我哋揀咗生菜包雞鬆佢炒得幾出色個醬個味都調得幾好所以包落好惹味我哋亦都叫咗豉油鴿個豉油好香，我估係廚師特別調過味如果有碗白飯，應該可以撈一碗食咗魚湯菠菜個魚湯幾好飲，仲有兩塊魚肚好入味最後我哋叫咗兩份小嘅荷葉飯分嚟食啲飯好有荷葉香雖然要等二三十分鐘，但係好值得甜品我哋叫咗個焗西米布甸呢個菜如果酒樓有得食，我通常都會叫呢度焗得幾好唔算太甜另外佢送咗兩款甜品一款係桂花糕另外一款係鳳梨酥鳳梨酥簡直係全晚最出色嘅一味因為完全冇諗過免費可以食到呢一種味道佢整到外型好似啤梨一樣我開頭以為得個樣點知一咬落去超鬆化啲餡好食過台灣嘅鳳梨酥朋友仲問店員可唔可以買返屋企？如果買嘅話$20一粒我之前嚟過食午餐午餐冇甜品送嘅咁我覺得食晚餐餐抵啲前菜加甜品，每人都送咗你$50啦總括嚟講食物質素好好係店員比較少成晚不斷地舉手搵人斟水餐廳可以考慮請多啲人…Read More

平時甚少同男朋友兩個人去食中菜，因為習慣食中菜都係一班人一齊食，可以share，每次都會好豐富，令我哋覺得兩個人好似有啲難叫餸咁。但今次會選擇食中菜，係因為我哋用左AE FHR program book咗The Langham住一晚，program會送酒店dining credit，而酒店入面有三間餐廳，其中一間就係香港唯獨兩間得到米芝蓮三星嘅中菜廳之一嘅唐閣，所以就決定晚餐去唐閣，試一試米芝蓮三星中菜嘅滋味。由於得兩個人，我哋總共叫咗三道餸，滷水豬仔腳、叉燒、生炒糯米飯 。1）滷水豬仔腳我同男朋友都冇影到相，但我哋一致認為係三道餸入面最好味😂我男朋友話試過喺出面啲酒樓會話因為當晚冇人擺酒，就唔會有豬仔腳食 ，所以愈來愈少機會食到尼樣餸（佢講喳，冇fact check） 。而我本人見識少，印象中我好似未食過𠻹😂但唐閣嘅滷水豬仔腳真係令人一試難忘，好好味😋😋😋口感好好，外皮爽而厚度適中 。見到好少人提尼個餸，推介大家試吓👍🏻2） 蜜汁餞叉燒以前喺明閣食過叉燒覺得唔錯，所以今次都要試吓唐閣個叉燒。叉燒一嚟到，嘩😳個外表冇得輸，燒得好靚，聞到好香，勁吸引！味道甘香，肥瘦適中，加上啲燶邊，好味呀😋😋3） 生炒臘味糯米飯發現我哋又係冇影相𠻹 。一到冬天就會好想食糯米飯，雖然喺三道餸之中其實味道比較普通，但係都好食嘅（可能因為已經食到飽飽地😂），糯米飯炒得乾身之餘又夠香，而且係季節限定，平時冇㗎！雖然食埋糯米飯之後已經好飽，但我哋本身都預留咗空間要食甜品嘅😆我哋叫咗兩碗糖水，一碗蘋果雪燕，一碗木瓜雪耳 。我哋又係冇影相😂雖然味道冇咩特別，但滋潤吓都好嘅，價錢比坊間甜品舖又唔係貴好多，而家啲甜品舖食尼啲閒閒地都五十幾蚊一碗啦 。其實除咗自己叫嘅嘢食之外，餐廳仲有送每人一碟前菜同甜品 。前菜） 蒜香鮑魚鮑魚唔韌，配埋炸蒜粒，食完真係會令你開胃👍🏻甜品） 杞子桂花糕、鳳梨酥桂花糕清甜好味 。鳳梨酥外型係一個梨，仲係熱嘅所以勁香，外層鬆脆，好味😋今餐食飽真係超級滿足😋😋😋埋單原本係$1,3xx，尼個價錢食到米芝蓮三星仲要真係好味道，絕對會令人下次再返嚟 。我哋扣咗dining credit之後，剩係要比百五蚊喳，抵到不得了🤣…Read More

位於尖沙咀的唐閣，作為米芝蓮級數的中餐廳，果然名不虛傳。首推招牌釀蟹蓋，蟹蓋精心烤制，上桌時香氣四溢。蟹肉與調料完美融合，滿滿嘅蟹肉，口感豐富，非常新鮮美味。招牌炸鱈魚，外皮炸得酥脆，咬下去外脆內軟，內裡的鱈魚肉卻保持著嫩滑多汁，火候掌握得恰到好處，呢間餐廳獨有。叉燒，唐閣的叉燒都係招牌。夠熱，入口軟嫩，肥瘦比例完美，甜而不膩，濃郁的醬香在口中散開。蝦膠釀金蠔這道菜十分新穎，時令菜，金蠔的鹹香與蝦膠的彈牙相輔相成，明顯口感對比，味道濃郁。豉油雞，皮滑肉嫩，，一上桌已經有好香的醬香豉油雞味。好吸引，而雞肉吸收了豉油的精華，味道醇厚，每一口都能感受到濃濃的醬香豉油味。唐閣的菜品，真材實料，有水準，食材的選用、烹飪的技藝，味道都體現了高水準。不僅保留了粵菜的傳統精髓，在菜品創意上有所突破，不愧為米芝蓮級別的餐廳，值得美食愛好者前來一品。…Read More

有返啲米芝蓮，環境真係冇得彈，裝修得典雅又有格調，燈光柔和，氣氛一流，感覺好似置身喺美食嘅殿堂。先講講嗰道牛肉啦，望住碟上嘅兩舊牛肉，好似兩粒閃亮嘅寶石咁。牛肉煎得恰到好處，外層微微焦香，好似著咗件靚靚嘅棕色外套，裡面嘅肉質嫩滑多汁，一咬落去，肉汁即刻爆晒出嚟，滲透住濃郁嘅肉香，頂頭嘅蘋果粒帶嚟咗少少嘅清甜，中和咗肉嘅油膩感，真係絕配！同普通茶餐廳嘅牛扒相比，呢度嘅牛肉質素明顯高幾個檔次，無論係肉嘅選材定係烹調嘅火候，都係專業級數。不過呢，份量有少少細，對於大胃王嚟講可能唔夠喉。再嚟睇下嗰個炸物，金黃酥脆嘅外皮，好似披咗層閃亮嘅黃金甲，裡面包住嘅餡料口感豐富，外脆內軟，脆口聲音都好誘人。同外國嘅炸薯條相比，呢個炸物嘅層次感更強，唔單單係得個脆字，裡面嘅餡料仲帶有獨特嘅風味，真係令人驚喜。仲有嗰條魚，魚肉鮮嫩無比，好似豆腐花一樣滑溜，表面煎得微微金黃，帶住陣陣嘅焦香。底下嘅配菜好似一個神秘嘅寶座，承托住魚肉嘅鮮美。同日本嘅刺身相比，雖然少咗一份原始嘅鮮味，但呢種烹調方式令魚肉嘅口感更加豐富，多咗一份溫暖嘅感覺。講到龍蝦，蒜蓉鋪滿晒成條龍蝦，蒜香撲鼻而來，龍蝦肉彈牙爽口，吸收咗蒜蓉嘅香味，每一啖都係滿滿嘅幸福感。不過蒜蓉有少少偏鹹，搶咗少少龍蝦嘅鮮味。同平時大排檔嘅蒜蓉蒸龍蝦相比，呢度嘅龍蝦肉質更加新鮮，處理得更加乾淨，但價錢方面就相對貴咗少少。最後講講個燒鴨，燒鴨皮脆肉嫩，油光閃閃，好似塊閃亮嘅紅寶石。皮下嘅脂肪烤得啱啱好，入口即化，鴨肉嘅味道濃郁，滲透住傳統嘅燒味香氣。細細個嘅時候，屋企人成日會買燒鴨返嚟加餸，一家人圍住一齊食，好溫馨。而家喺呢間餐廳食到咁正嘅燒鴨，好似返番去童年嘅美好時光，真係令人回味無窮。總體嚟講，呢間餐廳嘅出品真係唔錯，食材新鮮，烹調精細，雖然有少少小瑕疵，但係瑕不掩瑜，絕對值得一試！咁當然米芝蓮嚟講，佢都仲可以做得再好好多…Read More

I have this practice of going counter intuitive during festivals, say in CNY I will go to non-Chinese restaurants while in Christmas I will do the opposite. In this holiday I have picked T’ang Court in The Langham Hong Kong, arriving on the day after Christmas, to revisit this Michelin 3-star restaurant I last came two years ago, to see whether they continue to keep to their high quality.We are seated on the upper floor, and the décor has not changed, with good distance between tables to offer space and privacy. The plush carpet and golden walls offer a luxurious vibe, with some new modern photographic art pieces on the walls providing a nice and interesting contrast.After we finish ordering, the staff provides us with a complimentary amuse bouche. The Spicy Salt Abalone 椒鹽鮮鮑魚 is very tasty, with the abalone tender and not rubbery in texture, seasoned by the appetizing spicy salt which has a slight kick of chili but not excessively hot. Very good.I have a bottle of Mount Pleasant Lovedale Semillon 2014 ($1,050) from Australia Hunter Valley to go with the food on the night. It has a nice lemony nose, honey with lanolin, exhibiting classic varietal characters. On the palate, the fruity and mineral acidity is pleasant and versatile, matching with most of the food.To start, we have Crispy-fried Intestine 脆皮炸大腸 ($200). An evil yet very delicious dish, the intestine has a crispy surface, easy to chew and not tough. Already nicely marinated, the flavours are further enhanced by the sweet and sour sauce on the side, highly appetizing. It is also big in portion so probably a bit too much for two person. Very good.Next, we have Baked Stuffed Crab Shell 釀焗鮮蟹蓋 ($360 each). A signature of the restaurant, this is probably the most expensive baked crab shell in town but equally in my opinion the best in taste. With a golden crust, the crab shell is stuffed with plenty of crab meat with a small amount of onion and cream sauce to add sweetness and texture, but still predominantly crab meat. I like the original taste without any Worcestershire sauce. Excellent.For the soup, I have Braised Mixed Seafood with Bean Curd in Hot and Sour Soup 陳醋酸辣海皇羹 ($280). The hot and sour soup is my favourite order, with this one having a great balance of sourness and spiciness from the aged vinegar and chili. There are plenty of premium seafood, including scallop, prawn, crab meat, and lobster, adding umami and texture. However, the broth is a bit too thick for me. Good.For my wife she has Shredded Duck, Fish Maw with Mushroom and Chinese Chive Soup 花膠鴨絲羹 ($280). The soup has plenty of shredded duck, fish maw, and mushroom, fragrant also from the chopped Chinese chives scattered on top. The roasted duck is good in seasoning, with taste of the soup deliciously rich but not feeling heavy in MSG. Very good.Then comes Stir-fried Sliced Lamb with Garlic, Scallion and Bean Paste Sauce 京蔥獨蒜羊仔柳 ($480). The sliced lamb meat is tender, with a nice taste from the bean paste sauce. The chef has cleverly used solo garlic which is less overpowering on the smell or taste. And together with scallion, it is simply fantastic. The ingredients and cooking techniques might not be very fancy, but able to appreciate the quality of each component and combining to the best effect is testimony to the chef’s prowess. Very good.The last dish we have is Braised Grouper Head and Brisket 生炆斑頭腩 ($500). Served in a sizzling hot claypot, the grouper is meaty and nice, with the flesh tender while the surface is caramelized beautifully. The mushroom, tofu and roasted pork are equally delicious. After finishing we did not see a big puddle of oil remaining in the claypot, another indication of the chef’s mastery in cooking. Excellent.For dessert I have Baked Sago Pudding 蓮蓉西米焗布甸 ($70). My childhood memories, the pudding is freshly baked, very hot with caramelized surface. The sago pudding is appropriate in sweetness, with the lotus seed paste rich in flavours and also not too sweet. It did bring back a lot of happiness, helping me to recall the time when I have this dessert almost weekly when going out with my parents for dim sum. Excellent.My wife has Double-boiled Papaya with Dried Peach Gum 冰糖桃膠燉木瓜 ($70). The soup is perfect on the sweetness, with the papaya ripe and also delicious. The healthy peach gum adds a gelatinous bite to the soft papaya to create an interesting mouthfeel. Very good.We also order Sesame Rolls 濃香芝麻卷 ($60) to share. Not many restaurants will make this dim sum as it takes a lot of effort while not able to charge much. And here the sesame rolls are rich in flavours, and also having a good gelatinous texture. Very good.Apart from our ordered dessert, the restaurant has a complimentary Petits Fours, including Pineapple Tart which is made in the shape of a pear, with the pineapple paste having chunks of the fruit and not too sweet. The Osmanthus Cake has wolfberries and sweetened osmanthus, also not too sweet. A premium treat. Very good.Service is good, with the staff attentive, professional, and courteous. Like most Chinese restaurants, I would hope they can spend some time explaining each dish as that would help to connect the diners even better with the food. The bill on the night is $3,553 after a 15% discount from my hotel membership. Best baked stuffed crab shell in town.…Read More

在唐閣訂了一間房，招待遠方來的朋友，我們一行24人，2圍枱。房間挺舒服漂亮的☺️，有幾張梳化讓我們歇息聊天🥂。起初我們來到時，人手比較少，叫了點酒水，好久才有人端上飲品🤔。後來晚餐開始後，就有四個店員負責上菜，節奏回復正常👌🏻👍🏻前菜送了一份椒鹽一口鮑，香口惹味。我們點了套餐：👉🏻釀焗鮮蟹蓋🦀炸蟹蓋份量很大，有一隻手掌的大小，釀滿絲絲的蟹肉😍，混合了沙律醬以及洋蔥，味道鮮甜，炸了後更加有口感。👉🏻竹笙菜膽燉官燕味道清淡，官燕份量正常。👉🏻清蒸東星斑🐟東星斑中規中矩，不會蒸得過熟。👉🏻鵲巢露筍帶子蝦球🦐蝦球又大又爽口，帶子正常，鵲巢像是炸了的番薯絲，甜甜脆脆的襯托。👉🏻原隻南非鮮鮑魚花菇鵝掌鮑魚、花菇入味，鵝掌煮得軟滑。👉🏻脆皮炸子雞🐔雞皮很脆，內質不鞋，但可以更滑溜~👉🏻上湯鮮蝦雲吞稻庭麵鮮蝦雲吞可以的👌🏻，稻庭麵口感軟身，小編自己比較喜歡吃煙韌的。👉🏻合時甜品杏仁蛋白茶，味道香濃軟滑，吃完正餐後吃挺滿足的🥰。👉🏻精美甜點啤梨鳳梨酥，吃下去是鳳梨酥的味道，預熱後上枱，吃起上嚟香甜鬆化。桂花糕，味道清清的。👉🏻蜜汁餞叉燒另外點了一份叉燒，叉燒肥瘦均勻，表面燒得焦香，外層塗滿了蜜汁，甜而不膩🤤。最後結帳時，店員有提醒我們join會員有八五折👍🏻每人$1800，整體而言，是米芝蓮三星應該要有的質素，未去到讓人即時想encore🤔…Read More

椒鹽一口鮑 用香口打頭陣🤫🤫仲要係餐廳送的無論打卡放上網定在場食都夠哂體面北京片皮鴨 二食油分剛好配菜同出面有少少分別，加多咗辣椒， 幫味蕾增加咗層次感….肉身仲了生菜包， 香口得黎有蔬菜，成件事睇落健康咗🤫🤫哩然個比例上差唔多三味龍蝦🦞太多人每人分唔到好多😁😁如果俾多舊我會試真啲皇牌菜 真係必點唐閣主打嘅鮑魚加海參，加上佢地個汁， 唔撈飯真係哂咗點咗唔會後悔薑蔥魚腩煲楊州炒飯冬菇伊麵本人唔好伊麵嘅情況咗都食咗兩碗因為真係出色👍🏻👍🏻鳳梨酥餐廳送埋，現場熱辣辣即食好香， 打包咗返屋企食一樣覺得好味加上佢嘅外表，又可以用嚟打卡😁😁杞子桂花糕都係送嘅😋😋呢個南乳餅好值得試味道好特別有種鹹香味😋😋😋😋😋…Read More

我是因為米其林3星而來的，非常的期待他們的美食。可惜食物和料理都非常普通，完全沒有米其林的水準。真的非常的失望。我點的是午市$1680套餐，真的一點都不值得。尤其是那個炒飯，又乾又沒有味道，自己炒都比較好吃。甜品也非常的普通，路邊的小吃店都有。米其林是否要重新評估一下他們的星星⋯⋯…Read More

𝒜𝓅𝓅𝑒𝓉𝒾𝓏𝑒𝓇- Abalone 𝒮𝑒𝒶𝓈𝑜𝓃𝒶𝓁 𝒮𝓅𝑒𝒸𝒾𝒶𝓁𝓉𝓎- Glutinous rice with cured pork𝒮𝑒𝒶𝒻𝑜𝑜𝒹- Baked stuffed crab shell with crab meat, onion and cream sauce- Sautéed sliced grouper with asparagus, mixed mushrooms and homemade spicy sauce𝒫𝑜𝓊𝓁𝓉𝓇𝓎- T’ang Court crispy chicken- Stir-fired chicken with black bean and shallot𝒱𝑒𝑔𝑒𝓉𝒶𝒷𝓁𝑒- Braised bean curd stuffed with shrimp paste, Cantonese-style barbecued pork and black mushroom, topped with crab meat𝒟𝑒𝓈𝓈𝑒𝓇𝓉𝓈- Chilled bean curd and cream pudding topped with minced biscuit - Wolfberry and osmanthus jelly- Pineapple cake- Birthday peach buns…Read More