玉

夏天就嚟完，我要捉住夏天嘅尾巴❗️我同闰蜜一行2 人，难得去海洋公园富丽敦酒店staycation 住返晚🎏 酒店泳池正到爆，游完水之后，我地顺便去埋酒店嘅中餐厅食饭❤️中餐厅装潢典雅，环境舒适，适合悠闲用餐。不过 💢 唔知系咪因为我哋预先喺klook 半价买左餐，餐厅安排左我地系冇咩景观嘅偏厅 🫠 我地本身喺网上平台已经买咗「玉」晚餐，不过我发现 ❗️ 原来现场即时订，都有折，仲要可以拣唔同的set 🥹✅鲜蟹肉焗酿蟹盖：蟹肉好多啊❗️与洋葱的香味完美融合，焗制得恰到好处，外层微脆，内里保持湿润，口感丰富 👍👍 系正既 ❤️✅浓汤花胶鸡丝羹：汤汁浓郁，花胶软滑，鸡丝细嫩，每一口都充满胶质的甘香，都正👍👍✅水晶明虾球伴菜苗：虾球爽弹可口，搭配的菜苗清新爽脆，鸡汤底提升了整体的鲜味，简单却不失精致👍👍✅龙井黑糖茶熏鸡：熏鸡带有龙井茶的清香和黑糖的微甜，肉质嫩滑，熏香入味，食完会回味 👍👍✅鲜菌酿番茄伴羽衣甘蓝：番茄酿满多种鲜菌，口感丰富，羽衣甘蓝的脆脆口感增添了层次，健康又美味👍 ✅锅烧原只鲍鱼烩丝苗：原只鲍鱼软嫩弹牙，丝苗饭吸收了鲍鱼的鲜味，锅烧的方式让饭粒香气四溢，大满足 👍 「玉」甜品：拼盘精致，奶冻比南瓜糕好味 🤭来之前，我爬过文，见有麻麻地既comments。亲身来过之后，我觉得餐厅菜品质素都高的。服务员态度都好好。唯一未完满的系，我地被安排左系偏厅，而偏厅冇咩装修 😅…查看更多

这次来到这家中餐厅庆祝生日，点了set menu。首先，蟹肉焗蟹盖的味道鲜美，一丝丝蟹肉，搭配香浓的芝士焗料，让人食指大动。浓汤花胶鸡丝汤温暖舒心，汤头浓郁。明虾球伴菜苗的清新口感非常好，鲜虾的弹性与脆嫩的菜苗相得益彰。龙井黑糖茶熏鸡更是让我惊艳，茶香和黑糖的独特风味交融，让鸡肉更加美味。鲜菌蕃茄拌羽衣甘蓝的搭配也很出色，既健康又美味，卖相出色。锅烧鲍鱼烩饭也很鲜味。甜品拼盘也很精致，还可以放上生日祝福，很适合庆祝。餐厅的海景十分适合拍照留念。这次的用餐体验让我们感到非常愉快，值得推荐！…查看更多

如果食个景观，呢间野系一流，望住个270度嘅海，望到海洋公园，成个景都好宁静。如果系要求服务，包括亲切嘅服务态度，唔洗催点心，唔洗催个炒饭，就真系欠奉。我哋临走嘅时候喺门口影相，门口𠮶个reception姐姐，完全冇理过我哋唔会主动帮手揸机。我哋只不过企咗喺佢前面少少，佢一定望到我哋，但系佢就挂住望住部电脑。星期五，同屋企人3个人去食lunch 睇个menu ，点心选择好少，职员话系呀，今日选择比较少😅所以我哋净系点咗好少点心我哋叫咗咸水角（$88），虾饺（$98），叉烧肠粉（$98），天鹅酥（$88），素饺（$88），荷叶饭（$288），寿桃（$88）普洱茶$50 ，其余两位冇叫茶，净系要热水，每位$20啲点心系出得比较慢，即系佢出咗两碟点心，就要再等先至继续出第三碟，跟住再等又再先至出第四碟。我哋所有点心都系同一时间落，冇分开落。最耐嘅系个荷叶饭，我哋系食晒啲点心仲要等咗起码10分钟先至出个荷叶饭。10至15分钟，个寿包佢都唔出嚟，我哋又要再催。但系我哋眼见另外一张枱，佢哋叫咗好多嘢食，叫𩠌啊叫点心啦，就劲快出晒，佢哋系嚟得迟过我哋，我哋系咁望住佢张枱出嘢食，我哋就系咁等当日其实真系冇乜客㗎，除咗我哋就系另外一枱喺度，其他𠮶啲细枱，都已经差唔多走。个荷叶饭我哋催左一次，个职员话，嚟紧㗎啦，嚟紧㗎但系都要继续等态度亦都唔系好亲切，所以成餐饭除咗系睇得开心之外啲食物一般啦，其他嘢我唔觉得值得我再去啰有比较真系有伤害，喺机场博览另一间中餐厅，我第一次去过招呼已经好好，所以佢可以keep住我呢位客人第一次招呼好，第一次嘅印象分，真系好紧要，所以依间，已经唔会系我哋会回头嘅餐厅订位𠮶阵时，原本我都想order片皮鸭佢话要早一日预约，同埋一定要叫全只。咁我哋得三个人又真系食唔晒全只，所以就冇叫到啦。…查看更多

—🥟 雪山叉烧包❤️🥟 八头鲍鱼鸡粒酥🥟 肉骨茶小笼包 | 晶莹鲜虾饺🐚 法式焗酿响螺🥬 杏汁百合杞子浸菜苗🍜 浓鱼汤小云吞稻庭面🍬 雪莲子桂圆炖银耳 | 凤梨腰果酥🥧 燕窝蛋挞仔—又到Restaurant Week了!今次跟朋友们来一试于海洋公园新酒店内的中菜厅环境观景都很开扬 各种茶品选择均有 一人一壶可以选择自己喜爱的另外单点的雪山叉烧包非常好吃!😻无疑令我对今餐更为期待 可惜套餐中的菜式有点不如人意🙃勉强做一些fusion的concept menu但味道和口感上没有配合得很好好彩最后再叫碟燕窝蛋挞仔 开心返点😅建议单点点心😇…查看更多

My first venture to the hotel. Heard that Chef used to be at Gold Coast hotel, with Michelin star. Dinner. Stunning view.Here’s what we had. Welcome drink: 山渣x紫背天葵x菊花 andsweetened with sugar- refreshing start to the meal.露酒凉拌鲍鱼- abalone was unevenly sliced. The wine marinade tasted bland, probably meant to be paired with the mustard-tinged Maggi sauce served on the side.龙井黑糖茶熏鸡- we expected a gush of smoky aroma as server lifted the lid but was disappointed with the lack of punchiness. The black sugar glaze added a very very subtle sweetness and lacquered finish.青柠柚子脆虾球- the prawn balls were lightly battered and fried, then glazed with a vibrant yuzu-lime sauce: crisp, juicy, and bursting with citrus. Think sweet and sour shrimp reimagined for a modern palate.杏汁百合杞子浸菜苗- unexpected tinge of spicy (which I didn’t appreciate at all). Broth again was not very tasty.金瑶桂花蟹肉炒新竹米粉- rice noodles were fine and springy, alas with no crispy bits. Tossed with sweet crabmeat, dried scallops, bits of fried egg.西米栗茸焗布甸- too much coconut to my liking. Not too sweet but also a bit bland.Birthday Buns on the house.In summary: not sure whether Singaporeans have a completely different rule book as to what constitutes good service. Our general feeling from the point of ordering was that service was offhandish. Did not feel welcome at all. The nice sea view and birthday buns were the only redeeming features of our meal. Should have gone to Satay Inn.…查看更多