嘉麟樓

營業中

休息中

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

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 excelle

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

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

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 Cantone

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。

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。

食佢呢個餐，開始仲貪心，想叫多兩件素餃。琥珀合桃，好食係好食，次次都唔記得叫少啲，淨係食一兩粒。跟住又出於感動自己打包剩低嘅返去，返去又唔係食多幾粒，仲浪費咗佢嘅袋同盒。下次提自己坐低之後就同佢講啲合桃麻煩拎三粒就可以😂叉燒超級好味，燶邊位都唔會好硬，仲要夠晒熱，通常呢啲套餐拎到出嚟都爭少少，就算差唔多價位嘅酒店中菜。旁邊個海蜇好夠酸，好厚肉，蘿蔔都正正常常。但係一放低你話燒味拼盤只有一樣係燒味覺得有啲唔…….😂當然佢嘅叉燒份量好足夠，但係我寧願有一片叉燒，跟住旁邊有一片另外屬於燒味嘅嘢。超級足料勁多蟹肉同埋花膠條。一入口湯底好濃厚嘅金華火腿味。好大碗我食完個燒味拼盤同埋呢一碗嘢已經飽咗咁滯因為飽飽地佢上菜前都覺得有壓力，但係我都食到八成。一上到嚟望，咦～立鱗燒😂份量都幾大，嗰下心諗如果呢一碟嘢再加碗白飯差唔多係午市套餐咁樣牛肉都淋滑正常，但係嗰個米通就少少油益，冇食到。又未去到最頂，食咗三份二，費事打包正常，濕咗少少。紅豆沙冇食到，飽到好辛苦服務係正常咁好，始終半島酒店有佢嘅「風骨」

我和保險經紀簽單, 她們好好人,  肯和我去半島酒店食午飯.  我平時沒得食, 很貴.她們叫了幾個, 我平時叫開的心愛點, 給我食.  嘉麟樓是一間, 我平時最喜愛的中式食府.我這天很開心和她們倆,  一路傾, 一路食, 像好朋友一樣, 特別開心.我人生最開心. 就是和她們倆飲荼,   傾天南地北.  我最愛食- 叉燒酥, 熱熱地, 好好食.  我強烈推薦.  大家去到嘉麟樓, 一定要食.

We have a family tradition to go yumcha on the first day of the year and we opted for the Spring Moon today.We ordered 8 dim sums and their signature fried rice. My favorite dim sum was the pork cheung fun as the rice roll was very thin and the pork fillings were delicious. I also liked the 咸水角which was in the shape of a chicken (sorry I didn’t get a pic of that!). The fried rice was as good as always with the rice cooked to the perfect consistency and with a generous amount of toppings.

又係我最愛中菜時間～ #嘉麟樓 #米之連 #生日飯 #中菜前菜：蒜泥白肉 必點！麻而不辣❤️ , 嘉麟寶盒 $680 鮑魚，caviar蟹腳，劣！貴而無味，普通🙃 主菜 ： XO醬龍蝦帶子 $988 新試，正常發揮，無特別主菜2: 我最愛黑蒜鹿兒島和牛 $1488 tender & juicy , 嫩滑口感！高質！必點 （p.s. 2人吃太多，建議3人以上先好叫，或者預打包😂）主菜3: 太飽了，求其叫左個炒豆苗 不錯！甜品：呢間既甜品基本試過哂，總結係建議出街搵間食，夠鐘埋單😂生日壽包！佢個壽包估唔到幾好食！仲有咸蛋黃係入面🤤💕💕盛惠$2300/人佢新既聖誕裝飾好靚～食完再行下睇下影相打卡都唔錯💕🎄❤️ 推介4/5 It's time for my favorite Chinese cuisine again ❤️🎄🥳Appetizer: Garlic-flavored pork slices - a must-order! It's numbingly spicy and delicious ❤️ & Kaliinlou Treasure Box ($680) - Abalone, cavi

又係我最愛中菜時間～ #嘉麟樓 #米之連 #生日飯 #中菜前菜：蒜泥白肉 必點！麻而不辣❤️ , 嘉麟寶盒 $680 鮑魚，caviar蟹腳，劣！貴而無味，普通🙃 主菜 ： XO醬龍蝦帶子 $988 新試，正常發揮，無特別主菜2: 我最愛黑蒜鹿兒島和牛 $1488 tender & juicy , 嫩滑口感！高質！必點 （p.s. 2人吃太多，建議3人以上先好叫，或者預打包😂）主菜3: 太飽了，求其叫左個炒豆苗 不錯！甜品：呢間既甜品基本試過哂，總結係建議出街搵間食，夠鐘埋單😂生日壽包！佢個壽包估唔到幾好食！仲有咸蛋黃係入面🤤💕💕盛惠$2300/人佢新既聖誕裝飾好靚～食完再行下睇下影相打卡都唔錯💕🎄❤️ 推介4/5 It's time for my favorite Chinese cuisine again ❤️🎄🥳Appetizer: Garlic-flavored pork slices - a must-order! It's numbingly spicy and delicious ❤️ & Kaliinlou Treasure Box ($680) - Abalone, cavi

今日同屋企人嚟咗半島酒店嘉麟樓飲茶黎依度飲茶主要係環境比較靜，可以舒服咁傾計🤗花膠竹笙灌湯餃好足料👍🏻每次黎都會食😋蝦餃正常發揮，小食係琥珀合桃，屋企人好鐘意食合桃👍🏻

之前我去左米芝蓮一星既半島酒店嘉麟樓飲茶🫖 果然水準一流🥰🥰- 餐前小食：琥珀合桃🌰 (送的)半島酒店既琥珀合桃非常出名😍大家可以獨立包裝咁買返屋企食🫶每一粒琥珀合桃都晶瑩通透☺️甜而不膩麥芽糖漿包住粒粒合桃配上白芝麻🤤香甜酥脆果仁油香慢慢滲出🤭真係越食越上癮🤫- 匈牙利鬈毛豬叉燒包🐖 $96包體鬆軟，空氣感重～略帶甜味的內餡叉燒油脂豐富，有肉香🐷（聽說鬈毛豬係食橡果長大，所以自帶甜味😳😳）十分有驚喜既叉燒包💓💓下次會想直接叫匈牙利鬈毛豬叉燒試吓！- 脆皮炸子雞（半隻） 🐔 $348雖然炸子雞炸得香脆，但油膩感很重🥲雞嘅脂肪較多😖😖個人嚟講對呢碟炸子雞有啲失望🥹🥹- 雪山黑椒和牛包🐄 $96和牛包外表好似墨西哥包🫓充滿牛油香表面脆卜卜😗😗鬆軟包體帶有甜味😋😋黑椒和牛粒內餡微辣，肉汁豐富🤩每一啖都食到甜甜辣辣味道，十分惹味😎✨ＰＳ: 我會更推薦匈牙利鬈毛豬叉燒包😋- 砂鍋嘉麟樓極品炒飯🥘 $398炒飯粒粒分明，炒得很乾身，鑊氣十足😈😈配上大量配料：爽口彈牙蝦🍤、紅蘿蔔🥕、青豆、豬皮、鮮味瑤柱等等🙌每一啖都食到豐富配料，滿足感好大😼✨ＰＳ: 我都忍唔住食咗兩碗，真係碳水大爆炸🙈- 壽包🍞（送

有名的嘉麟樓 第一次帶父母來嚐嚐點心室內濃濃上世紀中菜餐廳氣派服務也是100分點心手工也是一流！必嚐嘉麟樓叉燒😍😍😍蟹肉小籠包皮薄多汁🦀鮮蝦燒賣用料豐富🦐炒飯乾身不油膩人均400