唐閣

適逢又有零房價staycation, 為左試下米芝蓮三星唐閣book左行政房，有$2600可以食野。頭盤：椒鹽鮑魚，椒鹽味香，鮑魚剛剛好熟，爽口。以為美妙既開始，點知係惡夢既開端。。。第二道：叉燒。 淋身，咸左d。$200係可以既，但唔值$360第三道：蟹蓋。 炸得好靚，料好足，但洋蔥搶味，食到一半就好漏。第三道：蝦乾小炒皇。 惡夢！！！蝦乾冇味，銀魚仔炸過火，超大燶味，成碟比返佢。第四道：片皮雞2食。 雞皮非常脆，雞太熟，熟到好鞋口。有野熱住d春卷皮非常加分。第五道：豉椒雞煲。上枱已經聞唔到香味，食落去冇咩味， 沒豆豉，見到N甘多粒乾蔥，都冇乾蔥味，完全錯晒。。。甜品： 好食！！ 個鳳梨酥一流！！總結：人生第一次食米芝蓮三星，失望而歸！！ 三星裝修及價錢，食物完全食唔出佢憑咩三星。佢d廚應該換晒，如果再係甘既質素，2023年9成保唔住三星架啦。

I used to come to this restaurant quite frequently many years ago, but since it got the Michelin 3-star status, my last visit was already about three years. Returning today I want to see whether they continue to keep up to the great experience I used to get.Even though the décor has not changed for many years, the restaurant still exhibits a nice ambience and not dated. Seated comfortably, the tables are spacious and sparsely separated, allowing good privacy. Decided to order a la carte, we are

和朋友媽媽一起吃，我們 點了 必吃 王牌前菜 焗蟹蓋，的確美味 足料，十分建議大家吃，主菜點了 清湯牛面脥肉，肉好林好滑，炆鮮鮑撈麵 每位計算，不錯，我們每一一個，服務員很有禮貌，吃完晚餐有送我們 甜點

一試米芝蓮三星中菜，最新2022年也保持三星，最重要的是價錢親民。焗釀鮮蟹蓋: 大量蟹肉+洋蔥，反而白汁不是太多，減輕了膩感。花膠鴨絲羹: 足料多種配料互相配合，加上胡椒粉，穩陣之選。金華雞絲魚肚羹: 把金華火腿是拌勻才吃，能散發鹹香。富貴鹽香雞: 雞皮香脆，有陣乳豬皮的味道，內裏肉嫩。鮮淮山如耳黃耳炒蘆筍: 淮山，蘆筍，啡耳，黃耳也是爽口清淡系列，建議拌枱上的豆瓣醬和醬汁食用。寶盒飯: 內裏有蝦，蟹肉，芝士忌廉焗炒飯，但是不知道為什麼今次用南瓜？蓮蓉西米焗布甸: 香濃不太甜，但十分飽。贈送的小食和甜品: 椒鹽鮮鮑魚，杞子桂花糕，啤梨鳳梨酥，品質不俗。平民價錢米芝連質素食品，優質的環境和服務，值得正評。

話說連生日話想摘星食出名實而不華嘅唐閣，所以早一個月前就打去預訂，不過妹攪笑當日去到係幾乎得1/4客人，睇嚟疫情真係令餐廳無乜生意了，不過對我哋黎講就可以輕鬆享受晚宴了。1️⃣8️⃣0️⃣0️⃣ 晚飯時間 （set menu for one)🍴前菜焗青口蒜味鋪青口，開胃小食，屬水準之作。🍴 釀焗鮮蟹蓋因為呢個蟹蓋，所以嚟摘星😆 唐閣好細心，食蟹蓋係一件狼狽嘅事，佢用餐巾包住個蟹蓋，方便客人可以用手食。蟹蓋夠熱，內有解肉同濃郁洋蔥忌廉，蟹蓋邊脆口，令連幾乎食埋個蓋（好浮誇😅）🍴 濃湯遼參瑤柱燴官燕一睇碗湯就知足料。侍應好細心幫我將燕窩同湯分開（話說我唔太食得燕窩）其實就咁飲呢碗遼參瑤柱湯已經好正同飽。🍴 上湯焗開邊龍蝦肉質新鮮，唔痴蝦殼，校個汁恰到好處，非常惹味。🍴 香蔥鮮菌和牛粒呢個係本餐之最！真心好好食😋 佢嘅和牛固然肉質有保證，配上蒜片同菇食好解膩又香口，真心想一食再食。🍴 原隻鮑魚福建飯擺盤大體（原隻鮑魚無得輸）鮑魚汁配飯很出食，飯不硬又不痴撻撻，配瑤柱食又係出色！🍴富貴鹽焗雞呢個我地單點，經侍應推介，本身好怕出面煮開果啲鹽焗雞嘅死咸，點知唐閣煮得好出色，個雞皮脆香，雞入味唔係得個咸，唔需要沾醬

實而不華嘅米芝連三星中菜唐閣🥳唐閣(尖沙咀)📍尖沙咀北京道8號香港朗廷酒店1樓及2樓「我是一個臨記可以填滿你寂寞，姑息你濫用我彌補這空檔，明明今晚好好緊貼在我旁，你開你手機暗暗因他發光」#裝睡的情人 #張敬軒全港只有兩間米芝連三星中菜，一間就係四季嘅龍景軒，另一間就係今日想介紹嘅位於朗廷酒店嘅唐閣，相比起龍景軒嘅奢華氣派裝修，唐閣依邊就平實好多，甚至乎如果唔係門口有幾塊米芝連三星嘅獎牌，可能都未必會察覺到依度就係全港唯二兩間米芝連三星中菜之一。唐閣訂位並唔算太困難，提早一星期左右預訂都有位，裝修格局似一般酒店中菜，服務水平當然一D都唔馬虎，樣樣都照顧周到，同時令客人用餐體驗可以更隨性，唔會太過拘謹。-蜜汁餞叉燒 $360 4.2/5 ⭐️ 每次到訪米芝連中菜餐廳，必定要試嘅一定各家出品嘅叉燒，唐閣嘅叉燒色澤亮麗，肥瘦適中帶少少燶邊，入口鬆化，但無太大驚喜或者記憶點，只可以話係一道好食嘅叉燒。-饟焗鮮蟹蓋 $250 4.4/5⭐️饟焗鮮蟹蓋亦係傳統米芝連中菜都會有供應嘅招牌菜，唐閣嘅鮮蟹蓋亦係招牌之一，上枱金黃香脆，侍應比我地影完相之後仲會提供毛巾比我地直接包住蟹蓋方便進食，依個饟焗鮮蟹蓋非

窩夫與媽媽日前光顧了米芝蓮三星食府「唐閣」。唐閣共有兩層，窩夫被安排坐在二樓，走上樓梯，餐廳的佈置感覺古典優雅。窩夫很喜歡餐廳的鮮花佈置，粉紅色的繡球花太美了。一籠蝦餃四粒加一籠燒賣四粒對兩個人來說太多了，在唐閣可以逐件點，蝦餃燒賣各兩件，一次過試齊兩樣。筍尖鮮蝦餃(每粒$29.5)和瑤柱滑燒賣(每粒$27)都很有水準，燒賣比平日吃的多了瑤柱，味道更加豐富。平日較常見的百花釀魚肚用蝦膠，唐閣的瑤柱花姿魚肚(每件$36)用的是墨魚膠，口感較彈牙，不過顏色看來偏白，賣相有改善空間。釀焗鮮蟹蓋($250)焗至金黃色，脹卜卜的，賣相已經很吸引。香脆的外層下是白雪雪的蟹肉加洋蔥，沒有多餘的醬汁，啖啖肉吃得太滋味了。窩夫對酥皮雞蛋撻(每件$20)充滿期待，結果並沒有失望，酥皮非常鬆脆，完全沒有油膩的感覺，蛋漿的厚度和甜度都剛剛好，很想多吃一個呢。

係香港最後一次生日餐，朋友就推薦去唐閣，上次嚟已經係十二年前？估唔到竟然仲有我嘅訂枱記錄😂為咗慳時間訂枱時就順便落咗order，蜜汁餞叉燒，釀焗鮮蟹蓋，窩貼大明蝦，魚湯浸時蔬，鮑汁南非鮮鮑炆麵，加壽桃🙈因為減肥我亦都好耐沒食過叉燒，入口之際簡直感動🥹肥瘦同口感剛好，蜜汁好香又唔會好甜，唔係為食其他我真係可以一路食🤣釀焗鮮蟹蓋圓圓QQ，差唔多有手掌大？好creamy同有豐富蟹肉，可以食下原味先再落喼汁食，雖然唔油膩但我個人就覺得忌廉味重咗啲，有啲搶蟹肉鮮香味🫣窩貼大明蝦都算係我大膽嗌嘅炸嘢🤣好食程度同叉燒不分伯仲👍大明蝦超！彈！牙！同埋個份量超出預期🤣我以為得四件左右但有八件喎😆食落超～香～口又唔油，齋食都幾好食，搭配酸甜sauce就好食程度再up🤤大推呢個呀喂！魚湯浸時蔬都有好多種蔬菜可以選，我同朋友都鍾意食豆苗所以就豆苗喇～畢竟綠葉菜係一定要有呀～乳白魚湯清淡好味，豆苗夠鮮嫩，飲湯食菜都覺得健康啲😌屋企嘅傳統係生日一定要食麵，一人份嘅鮑汁南非鮮鮑炆麵就啱啱好😃鮑魚有滋味夠鮮美，麵我個人就覺得小小鹹，入邊有少少芽菜，整體都好食嘅😋迷你壽桃勁可愛🥰入邊係細膩蓮蓉餡，唔甜☺️蜜汁餞叉燒 8.

米芝蓮三星，價錢同食物質素成正比，係唔平，今次有人請😚美滿幸福的一餐晚飯😚😚椒鹽鮑魚 - 香口，無油膩感，鮑魚淋得黎有𡁻口🥰釀焗蟹殼 - 鮮蟹肉味美，炸皮脆口，厚度剛好🥰濃湯遼參瑤柱燴官燕 - 遼參本身是無特別味道的食物，但配此濃湯，味道配合得好😍龍蝦 - 龍蝦好大隻，很鮮甜，煮法正常發揮😍香葱和牛粒 - 非常好味，和牛粒有入口即溶感覺(當然其實都要咬下啦)，味道夾得好好炒得好好🥰鮑魚福建炒飯 - 在已經飽嘅情況下，都KO晒成個飯，係好味的。(因為之前食了椒鹽鮑魚，所以就咁食福建炒飯都好夠，可以唔洗加鮑魚，但鮑魚一D都唔韌，好味)🥰甜品蛋撻，椰皇糕，木槺豆腐布甸 - 蛋撻正常，無驚喜。 椰皇榚好清新，唔太甜，好味。木槺豆腐布甸好好味，豆腐味重，不太甜唔漏🥰

.[🇭🇰香港- 尖沙咀].Tasting menu 有招牌蟹蓋, 遼參官燕湯, 龍蝦, 和牛粒, 鮑魚飯同甜品道道菜用料上乘, 醬汁嘅配搭有心思又好味, 加上水準穩定 👈🏻 亦都係點解我間唔時就會再訪嘅原因時令menu大部分都係蟹粉嘅菜式, 圖1就係 “蟹粉帶子琵琶豆腐”, 大推!最估唔到嘅係中餐竟然有咁出色嘅西式甜品 - “木糠忌廉凍豆腐布甸” 豆腐布甸加左杏汁, 超滑, 食到好飽但都食曬, 你就知有幾好味😂.🔻🍽 唐閣📌 地址: 尖沙咀北京道8號香港朗廷酒店1樓及2樓.#tummysreadyattsimshatsui #tummysreadyforchinese #tummysreadyformichelin

寧靜高貴地飲茶，唐閣是必選的！連續6年獲得米芝蓮3星🌟的中菜館，吃得我津津有味，相當高水準！環境清幽寧靜，裝修冠麗當堂，高貴優雅，具有空間感，枱與枱之間有很大的距離，坐得非常舒適。服務態度非常貼心，照顧客人的需要，也會斟茶遞水。XO醬煎腸粉🍲 $108招牌菜煎腸粉，一食落去外脆內軟，香脆可口，入面有腸粉既韌度，但又唔會好油膩，再配上秘製的XO醬，帶點少辣，非常惹味，味道出色，比相像中好味，必食之一！瑤柱滑燒賣🧆 $108用左豬肉、鮮蝦、瑤柱，口感爽滑帶有鮮味，再加上瑤柱作點綴，豐富味道。黑椒日本和牛批🥧 $108牛油撻皮香脆鬆化，咬落去餡料中，有黑椒汁配和牛，好香和牛味。翠綠瑤桂帶子餃🥟 $108有大大粒帶子，帶有鮮味，不過食落去有豬肉、瑤柱，好似燒賣一樣，可能淨係叫燒賣食就夠。和牛粒炒飯🥩 $340飯粒乾身，食落一粒粒米飯，好有口感，而且有好多和牛粒，好足料，每啖都有粒粒和牛，加上花生碎，提升口感，好有質素既炒飯，非常香口，仲好大碟，食到好滿足，必食之一！😋整體來講，必食係和牛粒炒飯同XO醬煎腸粉，食完仲想再食，流連忘返，雖然價錢偏貴，但係出色既點心，份量都好多，食到好飽，同埋環境超

Best peking duck I have tried in HK so far. I do think its slightly .. no actually its pretty overpriced. Ever since they became a 3 star Michelin restaurant🧐The sweet and sour pork was really really delicious too Soup was just average.. forgot which soup my sister ordered.

Came again for celebrating grandparent's birthday. The deep fried abalone was so yummy! It had a good chewy texture, and the spice flavouring added an extra crunch which was great at flavour layering. Fresh yet crispy with great flavouring. What more can you ask for?Their signature crab meat box was also creamy and stuffed with real crab meat as usual. Very much worth every bang for your buck. The chicken was a bit disappointing though this time as the skin was not as crispy as I remembered. Ser

Had to try out this 3 michelin star Chinese restaurant and I’m glad to say I was very pleased. First of all, we were given a room at no extra charge since we weren’t the ones to request a room. Service was top notch during the entire dinner. My favourite dishes of the night were the wagyu fried rice as well as the baked/fried crab shell, I felt like the amount of crab meat was definitely more than what I normally get in a crab. The ratio of mayonnaise mix was also just right which helped tie the

One of the best chinese fine dine restaurants i've been to. Well deserves it's three michelin stars. The deep fried crab is a must order! Stuffed with real crab meat! Shrimp was also huge and flavourful. i've never had such a big piece of shrimp before and i loved the crunchy texture. The pork on pumpkin was also tender yet chewy, which is very hard to find in most pork dishes. The fried rice uses wagyu beef and it basically melted in my mouth. Loved the baked pear tart! It looked sooo cute and