嘉麟樓

嘉麟樓嘅中菜一向出名精緻同好食，今次嚟到試lunch品嚐咗幾款中式點心。叉燒酥外皮金黃酥脆，叉燒餡甜鹹交融，好好食蝦餃皮薄餡靚，入面嘅餡非常爽彈燒賣就正常發揮依個千絲蘿蔔酥熱辣辣，外皮金黃酥脆，入面餡嘅千絲切得好幼好精細，好食。…查看更多

呢個係男友👦🏻送比我嘅中秋禮物💝🥮：✨半島嘉麟樓mini奶黃月餅 (x8️⃣)一打開個盒就已經聞到月餅散發嘅香氣🤤!!第一口就感受到佢外皮嘅酥脆，隨後濃郁嘅奶香同牛油香湧入口中🧡🧡。內餡外表好橙色，甜度適中 不過於膩，亦帶有鹹蛋黃+奶香。不過呢個禮盒好似都HK$6xx，覺得有啲貴🤔🙈🙈…查看更多

嘉麟樓食完真係唔太滿意，環境老舊又差，成間餐廳空氣悶焗，枱與枱之間位狹窄，完全冇私隱，座位唔舒服，燈光昏暗，感覺冇乜心機經營。點心方面更係好失望：燒賣唔正宗，入面啲豬肉分量少，蝦粒大得誇張但唔鮮味，口感仲偏乾。叉燒包唔夠鬆軟，叉燒醬汁寡淡，冇咩香味；芋角雖然外皮算酥脆，但芋蓉濕潤度唔夠，味道平平無奇。灌湯餃皮薄但湯汁無驚喜，味道淡而無味，冇生猛感覺。蛋撻慘不忍睹，係曲奇皮又甜過頭，完全唔好似蛋撻，食完好失望。以五星級價錢嚟講，呢啲點心質素只能話係四星以下，環境差又唔舒服，服務態度又普通，唔建議專登嚟食，頂多係遊客嚟打卡食吓算數。…查看更多

只能夠話普普通通，冇想像中咁好，嗌咗午市690一位套餐，冇話好好食，淡淡地，鮑魚酥的鮑魚還好，冇話太煙煙韌韌幾好食，煮嘅時間啱啱好，個撻就一般般，逸東軒個鮑魚酥好食好多，蟹肉竹笙都麻麻哋，冇乜蟹味，似火鍋蟹柳，陳村粉都太鹹，鳳爪排骨飯都吸引過佢，芒果布甸都麻麻哋，地茂館甜品好食啲，但係有個鮑魚燒賣幾好食，啲嘢食食得出都幾新鮮，茶幾好飲，同埋個琥珀合桃都好好食，其他菜色同點心就未試，服務態度都唔錯，又一直斟茶換碟，環境中式格調，幾舒服。…查看更多

不經不覺又來到了慶祝周年紀念，今次依舊選擇了【嘉麟樓】，記憶冇錯，應該是大約兩年前來過，這次已沒有以往那麼衝動消費，點餐的時候也要了之前吃過幾款覺得認為好食的食物。。。首先要讚嘅係服務由帶位到上菜，雖然是平日但坐下不夠一時已經差不多全場滿座～要來了早時沒有看過的三色寶盒花菇遼參餃/阿拉斯加蟹菜苗餃/帶子花膠菜苗餃$248.每一件都有誠意內涵豐富，口感層次亦都非常好，怪我詞窮，口感上先來嘗一嘗才能感受得到⭐️⭐️⭐️⭐️花膠竹笙灌湯餃$198.這款是身旁的先生叫，湯底清澈，但就是平時少喝過的味道，八卦之下問一問侍應心材料，誰不知廚師保密地只是說了（秘方）就這樣，我們喝了一個不知名的湯底⭐️⭐️⭐️匈牙利鬈毛豬义燒$478.早年曾是風靡嘉麟樓的叉燒從前是要（預留），由於試過兩三次，初心是不作打算，但及後始終敵不過心魔，還是要來一碟，鬆化味美，义燒不肥不韌絕對是現時吃過酒店級的最好一道⭐️⭐️⭐️⭐️蝦餃$116.記憶中比對上一次好食，但總括而言都是正正常常的一道（蝦餃）⭐️⭐️⭐️遠年陳皮山竹牛肉球$108.上枱嘅時候都被它眼前一亮，原來將墊在底上的腐皮包裹在牛肉球身上，牛肉球打得鬆軟，口感味道都好吃⭐️⭐️⭐️⭐️懶人喜愛的花雕蛋白蒸蟹鉗$428.今次再訪依舊沒理由不點，淡淡的花雕味道滲在蛋白中，加上已經拆好的蟹鉗，自己就覺得絕無挑剔位⭐️⭐️⭐️⭐️豐滿又澎湃的炸釀鮮蟹蓋$280.是身旁的老公點上，一梳梳飽滿而不用費力的蟹肉，一啖又一啖的掛在叉子上，熱氣騰騰的放在嘴中，老公稱好吃⭐️⭐️⭐️⭐️由於我們兩個是慶祝週年紀念，但對於這個紀念日在中式餐廳裏想不到是用什麼來作慶祝，故所以在預訂位置的時間給職員說是（留一個壽包）給自己，（作為一個儀式）也算不錯送上來的壽桃兩個很有立體感，壽桃的葉相信是用菜打成汁再搓麵團，（誠意加上心思）抵讚，內涵是蓮蓉作餡，不太甜不錯！另外會收茶位費，如沒有忘記記錯應該是$48一位.此店有另加一服務！在荷包容許下,毎一年的紀念日我第一時間都會想住它。…查看更多

農曆新年將至，半島酒店嘉麟樓特別推出多款寓意吉祥的新年點心，以精緻的手藝和上乘的食材，為您帶來一場喜慶與美味兼具的味覺盛宴。**新年點心推薦：**發財好事：以髮菜和蠔豉為主要食材的點心，寓意發財好事。髮菜爽脆，蠔豉鮮美，搭配上濃郁的醬汁，口感豐富，令人回味無窮。步步高陞：以年糕為主要食材的點心，寓意步步高陞。軟糯香甜的年糕搭配上香脆的果仁，口感層次豐富，甜而不膩。XO醬蘿蔔糕：經典的蘿蔔糕加入XO醬提味，外皮煎至金黃酥脆，內裡軟糯香甜，蘿蔔的清香與臘味的鹹香完美融合，寓意步步高陞。流沙奶黃包：鬆軟的包子皮包裹著香濃的流沙奶黃餡，輕輕一咬，奶黃餡便會緩緩流出，口感香甜濃郁，寓意財源滾滾。伊比利亞黑毛豬腸粉：選用西班牙伊比利亞黑毛豬肉，肉質鮮嫩多汁，搭配上滑嫩的腸粉，口感豐富，鮮美無比，寓意大吉大利。金魚餃：造型栩栩如生的金魚餃，寓意年年有餘。晶瑩剔透的外皮包裹著鮮嫩彈牙的蝦仁和爽脆的筍尖，口感豐富，鮮美無比。元寶酥：形似金元寶的酥點，寓意招財進寶。酥脆的外皮包裹著香甜的蓮蓉餡，口感酥鬆，甜而不膩。**新年套餐：**嘉麟樓還特別推出多款新年套餐，涵蓋了多款新年點心和經典粵菜，讓您一次過品嚐到多款美味佳餚。**小貼士* 新年期間嘉麟樓生意火爆，建議提前預訂。* 餐廳設有dress code，建議穿著正式服裝。* 價格偏高，但物有所值。**總結半島酒店嘉麟樓的新年點心，不僅僅是味覺的享受，更是一場視覺的盛宴。每一款點心都如同一件藝術品，精緻得讓人捨不得下口。而當你品嚐過後，又會被其美味所折服。**評分：* 環境：★★★★★* 服務：★★★★★* 點心：★★★★★* 性價比：★★★★**總評：** 嘉麟樓的新年點心，是體驗精緻粵式點心和感受濃厚新年氣氛的絕佳選擇，值得一試。…查看更多

🔻每年一有冬日菜單都一定要再訪😂🥰推介:👉🏻 雙冬花膠扣羊腩煲 - 新鮮羊肉 夠羊騷味😍 肉夠腍, 重點係個皮超正👉🏻 三色寶盒 - 除左有之前推介過嘅”阿拉斯加蟹菜苗餃”, 仲有花菇遼參餃 & 帶子花膠菜苗餃👉🏻 栗蓉焗西米布甸🔻🍽 嘉麟樓 📌 地址: 尖沙咀梳士巴利道22號香港半島酒店1樓.#tummysreadyattsimshatsui #tummysreadyforchinese #tummysreadyfordimsum #tummysreadyformichelin…查看更多

初初只諗住黎食好食點心， 但最後被員工的真誠服務超越了好食既點心。一向去高級酒店員工會按本子好有禮貌招待客人， 但這裡員工係好‘地‘， 好真誠幫助你每一需要 係絕對超越你想像可以做到的, 很開心的一次飲茶經驗 每樣東西都好滿意 餐具一如以往既好靚， 普洱茶好好飲， 最鍾意個3款餃寶盒同埋虎栢合桃， 仲有蝦米網腸粉。 會再次幫襯食埋西米布甸 今次太飽食唔到…查看更多

筆者的原生家庭尤其重視節日聚餐，飯桌上的佳餚美酒除了可以維持生理健康，也是增進彼此感情、經營親密關係的基礎，每一口盡是情感記憶的滋味。今年的中秋飯聚安排在位於半島酒店的《米芝蓮》星級食府「嘉麟樓」。榮獲《黑珍珠餐廳指南 2024》《米芝蓮指南香港澳門2023 一星評級》的「嘉麟樓」由富各地飲食文化經驗行政總廚的林鈺明師傅坐鎮，以一流粵菜佳餚及點心見稱，既尊崇彌足珍貴、傳統的烹飪技藝，亦關切現代飲食文化變遷，為菜式注入新創意靈魂，成為中外客人津津樂道的粵菜傳奇。環境：✨餐廳裝潢設計以20年代老上海風情為藍圖，多採用柚木傢俬，與東方色彩地氈交織，配合堂皇的寬闊樓梯、水晶吊燈、屏風、彩色琉璃、特色拼圖牆、等形成和諧的調性，設計奢華卻不落俗套，營造出富涵人文氣質的現代迷人氛圍，適合商務酬酢或親友相聚。✨另一亮點絕對是古雅精緻的茗茶櫃台 — 存放超過25款中國茗茶、超過200個精緻中國紫砂茶壺。服務：✨職員表現專業和敬業，態度很友善，常面帶笑容。上菜速度亦見貼心，會照顧客人的用餐速度，用餐時間非常充足。✨獲國家茶藝師證書課程認可的茶藝師更會為客人設計各式茗茶配搭，讓用餐體驗加添一抹獨特淳厚的漫馥韻味，以四季蒔栽締造五感瀞調。食物：🥢 廚師拼盤✨XO 醬小米脆南瓜：香甜粉糯的南瓜被裹起脆米和酥炸，伴以採用辣椒、元貝、蝦米和香料作獨家秘方的招牌自家製新鮮XO醬。✨潮式粉皮象拔蚌：涼拌小吃，酸口爽彈。✨四川麻辣日本黑豆腐：驟眼看以為是芝麻布甸😹富豆香的滑嫩豆腐，綴以四川麻辣醬提味。🫖冷泡福鼎茉莉龍珠：產自福建省福鼎市，精緻的茶葉嫩芽被小心翼翼地捲成珍珠大小，再烘以茉莉芳香。茶湯淨綠黃明亮，幽香迷人。🥣 松茸燉水中花✨作為一名「湯怪」，且平日生活繁忙，好需要湯水滋潤身心。金燦燦的顏色非常誘人，含豐富營養、有抗衰老及強身健體功用的的松茸，搭配展示超狂刀功的精雕菊花豆腐，既滋補養身，又賞心悅目，好適合繁忙的都市人！🐟 風味藜麥脆香銀鱈魚✨魚身軟嫩帶油脂香，藜麥部分為其增添香脆口感，旁邊放有一尾寓意財富與幸福的可愛金魚餃，「魚」意吉祥，節日好意頭！😍🫖台灣阿里山高山茶：葉片肥厚，色澤翠綠，甘潤醇厚，好喝！🦑 黑魚籽酥炸花膠✨第一次吃經酥炸的花膠！外脆內煙韌的口感浸淫在濃鬱的雞湯中，頂上滲出海洋氣息的黑魚籽，相當過癮！🥒 官燕釀青瓜花✨質地柔軟香甜的南瓜上頂着釀入滋補養顏燕窩的青瓜花，交織成一朵綻放的鮮花，整體清怡開胃，讓人耳目⼀新。🦆 八寶王子鴿✨早於三十年代初，八寶鴨已成為本地馳名中外的宴會名菜，深受大家庭歡迎，是歡慶傳統節日常有的老少咸宜佳餚。✨嘉麟樓取其概念，改用45日大的王子鴿，並填滿花膠、海參、花菇、燕窩等材料，再加以醃味、炸香及燴汁，口感味道層次突出鮮明。🍚 砂鍋嘉麟樓極品炒飯✨加入真材實料的櫻花蝦、飯、醬料等等，飯粒軟硬適中，粒粒分明，色香味俱全。🥥 黑糖雜果冰粉✨原個椰子🥥殼內盡是可消暑解膩的黑糖冰粉，面層鋪有新鮮雜果，以金箔點綴，更顯貴氣。🥮 經典奶皇月餅、麻蓉麻糬月餅✨壓軸出場的當然是月餅！金黃酥鬆的餅皮，如絲般幼滑且口感細膩的內餡，互相輝映，大滿足！…查看更多

recently visited Spring Moon and tried the fried rice, which was fantastic! the first thing that hit me was the vibrant colors—the fluffy grains of rice, speckled with bright green peas and diced carrots. the texture was perfect-- crispy on the outside and fluffy inside. each grain is distinct, perfectly cooked, and not overly sticky. the vegetables add a satisfying crunch.the other dishes were just okay, but the standout was definitely the fried rice. on a positive note, the service was excellent--friendly and attentive. …查看更多

早前參與了嘉麟樓的點心製作班，當了兩位師傅30分鐘入室弟子，又真係好耐無試過，是一個難得的體驗。趁成品“金魚餃”入蒸爐之際，同大家享受了一頓愜意的午餐。餐廳是一貫的沉實典雅，散發出具年月的感覺。先來三款餐前小食，XO醬小米脆南瓜甜美軟糯，沾上了脆米令口感更添層次，置面的自家製XO醬，帶來微微辛勁，非常可口。而潮式粉皮象拔蚌則伴上青瓜片，象拔蚌爽口彈牙而粉皮滑溜，兩種不同口感卻又沒有違和感。前菜中最喜歡的是四川麻辣日本黑豆腐，雖然平實不顯眼，但自家製豆腐有著濃郁的豆香，麻辣的感覺又挑起了食慾，作為前菜一流。此刻送上了名物冷泡福鼎茉莉龍珠，茶葉經24小時冷泡，色澤淡雅，冰涼透心，毫無丹寧的苦澀味，係室外三十幾度高溫下能喝上一杯，暑氣盡消，真滿足。湯品是賣相一絕的松茸燉水中花，刀功細膩，把豆腐橫直切割，放在高湯中徐徐散開，望落苑如一朶繡球，美極了，加入松茸令湯水散發出陣陣幽香。而風味藜麥脆香銀鱈魚是看得出的心思，先把銀鱈魚皮煎得香脆，與藜麥同吃，口感充滿了層次，塗上了櫻花蝦醬，令魚味更出眾，伴碟的金魚餃當然是有金箔的矜貴版，同是魚，卻是不同口味，很有趣的組合。臨時加插了八寳王子鴿，材料勁豐富，除了原隻鴿子之外，更有鮑魚、花膠、海參及瑤柱，扣得軟稔人味，肉汁與海鮮汁的融和，用來拌白飯最好不過。再來是黑魚籽酥炸花膠，蘸上脆漿的淡水魚花膠，外脆內軟，炸得啱啱好，沾上濃雞汁，味道更鮮，中間的茄子同樣包裹了一層輕輕的脆漿，好味。論貴氣，官燕釀青瓜花可算上一個，青瓜花帶有南瓜的味道，所以配上了南瓜汁，拌和了燕窩一齊食，更有甜美的效果。押上店名的砂鍋嘉麟樓極品炒飯果然有料到，飯粒乾身有嚼口，材料有新鮮蟹肉、蝦仁、瑤柱、櫻花蝦及帶子粒，雖然材料豐富，但難得每口都吃得出食材的味道及層次，水準極高，難怪可以押上嘉麟樓的名號。甜品亦是不落俗套的黑糖雜果冰粉，甜度輕盈自然又健康，所謂雜果，其實全是新鮮水果，草莓、芒果粒及蜜瓜粒，透明的冰粉滑溜到一個點，美妙的壓軸。其實好快就到中秋節，嘉麟樓的經典奶黃月餅及麻蓉麻糬月餅是每年城中必搶的自用或送禮佳品，今次可以率先試試，果然奶香豐盈，麻糬軟糯，超正，看來要預先訂下幾盒了。…查看更多

This Michelin 1-star Cantonese restaurant is located in The Peninsula Hong Kong. Being the Chinese dining anchor of this prestigious hotel, it is already a guarantee of quality. We have come here a few times before, every time to great satisfaction. Tonight, we arrive at 6:30 sharp, with a lot of anticipation of what great dishes and dining experience is in store for us.Coming up to the first floor, from its entrance one can immediately associate back to the tea house of 50/60s, with the hanging fan, plenty of beautiful porcelain, wooden floor, and the red carpet with traditional patterns. Seated at a table at the back, looking up the mezzanine floor got me thinking what does dining on that floor feels like, looking at other customers downstairs.While enjoying a glass of the house champagne, the sommelier introduces us to a Spanish winery, Comando G, in Sierra de Gredos, not far from Madrid. Las Umbrias 2021 ($3,800) is their single vineyard old vine Grenache, with a wonderfully delicate and floral aromas, but packed with a good tannin and acidity, showing rich red fruit and minerality. A good match with the food as well.We order Smoked Barbecued Hungarian Mangalica Pork with Honey ($478) to start. The pork comes from a special breed in Hungary, a prized domestic pig with thick curly hairs. The BBQ pork has been roasted perfectly, very tender and flavourful, with a nice char, and the honey glazed not too sweet. We also like the braised soy beans, a traditional side dish that virtually disappeared nowadays.Next, we have Deep-Fried Crab Shell Stuffed with Crab Meat and Onions ($280 each). Instead of baking in oven, the chef has deep-fried the stuffed crab shell, with a thin crust of beautiful golden colour, but without any oily feeling. The stuffing is mostly crab meat, with only small amount of onion, unlike many other restaurants which got so many other fillings you feel being cheated.  Then comes Wok-Seared Lobster and Scallop with XO Sauce ($1,028). This dish highlights the quality of the ingredients and the chef’s cooking skill. The lobster and scallop are both cooked impeccably, without a hint of under or over, with their original flavours showcase to the maximum. The sweet snap peas are also great in taste, tender and without any fibre. Amazing.The last dish we have is Braised Eggplant with Sea Cucumber, Salted Fish and Broad Bean Chili Sauce in Clay Pot ($448). Served in a sizzling pot, the texture of eggplant is perfect, not too soft or hard. The sea cucumber has a good crunchy to contrast nicely with the eggplant. The taste is good, but I hope a bit more salted fish can be used to dial up the savoury flavours.  Intending to order dessert, the manager instead provided a complimentary Chilled Mango Pudding. The signature dessert has plenty of mango chunks on top of a soft and rich pudding, with also some strawberries to add to the presentation and flavours. The pudding is not too sweet, just the perfect degree to reward the palate without making one feel guilty from a health perspective.There is also a Petits Fours including Cashew Nut and Lotus Paste Puff and Watermelon Cake. The former has a crumbling buttery crust with delicious lotus root paste, not too sweet, with a piece of cashew nut on top. The other is an appealing layer cake, with the three colours of red, white and green resembling a slice of watermelon. A fantastic finale to the wonderful meal.The bill on the night is $7,051. Service is very good, with the staff all friendly and attentive, however I hope they can provide more detailed introductions to the dishes as that will help the diners to understand and appreciate the food much better. But in terms of overall experience, it is still one of the best Cantonese restaurants in town.…查看更多

Came to spring moon on a Sunday night with our family of 4! We had a great experience along with really good authentic Cantonese cuisine! Price wise, we paid $1200/head and it was definitely worth indulging in! We ordered the char siu, it was melt in the mouth! The marinate was flavourful and the charred edges made it that much more delicious! Peking Duck had a great crispy skin, second dish was fried with aromatic dressing. Soy chicken was very tender and juicy. It tasted very authentic Cantonese cuisine with a delicious sauce. My favourite dish was the fish wonton soup, the surprise is the fish was filled, the great craftsmanship of the chef can been seen in this dish! We ordered a whole lot more food, all of which was above and beyond our expectations! Staff was extremely polite! Will definitely come back again to this iconic Cantonese restaurant! …查看更多

到半島酒店食中餐，重要睇服務同環境。估唔到菜品味道有驚喜，頭盤蟹肉濃湯滿滿一碗蟹肉，可以當咁菜食，啖啖滿足感十足。翡翠蝦球都非常值得推薦，蝦肉彈牙，又有蛋白打底，鮮味被完全襯托。整體而言，用餐體驗不錯，的確一分價錢一分貨。…查看更多

先旨聲明，嘉麟樓不是不好食，不過作為香港半島酒店內一家經典中菜，加上以這樣的價錢，食到呢一個味道與及有此水準的服務，是非常合理的，可能亦是抱著這種心情來幫襯這種經典中菜餐廳，有機會有過份的期望，於是便導致失望而回。今次幫襯皆因為長輩賀壽，點了不同的菜色，卻只有這4款覺得不錯，其他的則相對普通，於是有一種被過度追捧及名過於實的感覺。不過點都叫做試過，OK啦，沒有太大動力會再次光顧，始終今天香港仍然有很多頂尖師傅於各大鼎鼎大名的中菜廳主理。…查看更多