國金軒

體驗粵式點心下午茶！teaset 形式吃點心跟茗茶 你試過嗎 ?  米芝蓮推介的粵菜食府國金軒最近由點心主廚跟行政糕餅總廚攜手合作以頂級食材呈獻奢華精緻的中式下午茶中西融合 復刻經典港式風情下午茶在星期一至五 03:30 - 05:30 p.m 供應五款鹹點 五款甜點 跟各款茗茶精緻呈現眼前都是在坊間吃不到的創新點子跟珍貴食材為客人送上視覺與味覺雙重享受. 榮香·港韻茶敘 下午茶 .   -HKD 668 兩位用-✺ 鹹香 東方經典 ✺๑ 芥末子母蝦餃๑ 瑤柱鵪鶉蛋燒賣๑ 金腿雞粒吉品乾鮑魚酥๑ 茉莉茶煙燻珍寶金瑤菠蘿叉燒包๑ 法國鵝肝荔芋角彈牙蝦餃上 有微辣芥末小餃提升味蕾層次 賣相吸睛鮑魚酥用傳統鳥籠造型登場 鮑魚口感軟稔巨型菠蘿叉燒包在月光寶盒裡以茉莉茶煙燻繚繞獻上脆脆香甜的皮 裡面裹滿了蜜汁叉燒跟鹹香瑤柱無論是視覺 賣相跟口感都是一流軟綿的荔芋角裡釀的是高級法國鵝肝 香滑奢華享受✺ 甜韻 西方雅緻 ✺๑ 香梨枸杞桂花慕絲๑ 陳皮焦糖燉蛋๑ 五糧液朱古力๑ 黑芝麻雲乳泡芙๑ 酥脆紅棗糖個人喜歡用陳皮作杯子的焦糖燉蛋 陳皮味甘香醇厚突出精緻香梨造型呈現的枸杞桂花慕絲 質感柔滑帶清新香氣還有大膽創新的五糧液朱古力 超香濃黑芝麻泡芙口感輕盈不失香濃存在感紅棗糖真的是糖果的造型好用心 帶點軟糯很喜歡✺ 特級中國茗茶 ✺๑ 珍藏舊普洱๑ 特級龍井陳年普洱回甘濃厚的質感 助消化解膩清爽帶淡淡花香的龍井 味道柔和輕盈很適合一邊品嚐佳餚一邊感受茶的細膩 ✺ 氣泡茶 ✺๑ 白桃碳酸伯爵氣泡茶๑ 桂花黃金烏龍冷萃無糖氣泡茶除了傳統的中國茗茶 還有香港製造的特色氣泡茶友人的白桃味伯爵氣泡茶 香甜又清新解膩桂花黃金烏龍則帶甘香 舒爽自然嶄新的中式下午茶想不到驚喜連連高質食材搭配傳統料理 踫撞出不一樣的體驗鹹甜茶點分配平衡 是層次豐富的餐饗體驗…查看更多

與眾不同嘅點心下午茶😍 榮獲米芝蓮推介嘅國金軒The Mira，最近推出全新主題下午茶，揉合中西元素復刻經典港式風情，以新鮮手工點心搭配精緻造型甜品，為視覺及味覺帶來雙重享受❤️✨ 縈香 · 港韻茶敘 ($688 for two)(星期一至五 3:30-5:30pm)♡ 鹹點 🥢❀ 芥末子母蝦餃❀ 瑤柱鵪鶉蛋燒賣❀ 金腿雞粒吉品乾鮑魚酥❀ 法國鵝肝荔芋角❀ 茉莉茶煙燻珍寶金瑶菠蘿叉燒包用木盒盛載珍寶菠蘿叉燒包，打開散發陣陣煙霧效果，充滿儀式感😍 菠蘿包以茉莉茶煙燻，香氣四溢，外脆內軟且非常足料👍🏻 另外4款手製點心都別具特色，蝦餃及鵪鶉蛋燒賣皮薄餡多，每粒蝦餃仲配搭用芥末醬製成嘅迷你餃，帶點微辣夠晒惹味👅 鮑魚酥撻皮香脆厚實，入面係雞粒仲有大大隻彈牙鮑魚，香濃滋味🥰 蜂巢芋角炸到好酥脆，咬開係滿滿芋頭蓉及鵝肝，味道好夾呢❤️♡ 甜點 🍰❀ 香梨枸杞桂花慕斯❀ 陳皮焦糖燉蛋❀ 五糧液朱古力❀ 黑芝麻雲乳泡芙❀ 酥脆紅棗糖香梨枸杞桂花慕斯口感軟滑，加埋梨肉味道好清甜😚  陳皮焦糖燉蛋以金桔皮包裹，入面仲有金桔肉食落酸甜又甘香✨ 黑芝麻雲乳泡芙外皮香脆，咬開係牛奶忌廉，加埋濃郁嘅芝麻忌廉非常可口🥰 五糧液朱古力由朱古力脆皮及慕絲製作，帶微微酒香👅 酥脆紅棗糖係用酥皮包住紅棗蓉，香甜唔油膩👍🏻♡ 氣泡茶｜特級中國茗茶 🫖❀ 梨青檸氣泡玉桂茶❀ 桂花黄金烏龍冷萃無糖氣泡茶❀ 珍藏舊普洱❀ 特級龍井…查看更多

朋友是這裡的會員，每逢週一、週二、週三晚飯都有七五折，這個優惠真的十分之吸引。昨晚我兩個人，因為朋友請客，我就點了一瓶比較便宜阿根廷黑皮諾紅酒，大概600元左右，打折後就真不貴。我們總共叫了三個菜，分別是本地蔥油雞、薑蔥白鱔煲，和涼瓜Hanger Steak（中文好像是喉門柳）。三個菜都做得十分出色，證明這餐廳有那麼高的評價是有原因的。總的來說，我們的酒雖然不算命貴，但品質還是可以接受的。蔥油雞餐廳只限量供應，因為我們來得早，於是就有這個口福了。這個蔥油雞不單份量十足，而且味道和口感都是本地人喜歡的標準。薑蔥白鱔煲味道十分濃郁，鱔肉脆口；苦瓜喉門柳也做得十分嫩口，讓我們讚賞不絕。…查看更多

嘿！刚和朋友吃完国金轩的晚宴，忍不住立刻来分享！米其林推荐➕得奖名厨主理，装修超气派，服务细心周到，绝对配得上「高级食府」四个字！今晚的「滋补杏汁炖汤龙虾乳鸽晚宴」真的每一道都值得夸：▪️ 黑鱼子乳猪鹅肝脆多士一口咬下去超酥脆！鹅肝的浓郁➕乳猪的香➕鱼子的咸鲜，融合得恰到好处，一点都不腻～▪️ 鲜杏汁花胶雪莲子炖白肺汤杏汁味好香浓，花胶软糯又胶质满满，喝起来超滋润，感觉皮肤都在发光✨▪️ 脆皮南乳妙龄鸽必点！皮真的脆到不行，肉又嫩又多汁，南乳的咸香完全渗进去了，吃完还想encore！▪️ 南非吉品鲍鱼伴鲜蔬鲍鱼大大只，口感软糯又溏心，酱汁调得刚刚好，不会抢掉鲍鱼的鲜味，配上蔬菜清爽又满足～其他像是椒麻元贝、龙虾伊面、杏仁茶汤丸和枣皇糕也样样出色，食材搭得很有创意，味道层次丰富，真的是「漂亮饭」的代表！🍵 下次来试试下午茶set！「萦香・港韵茶叙」，肯定颜值和味道都在线：👉 鲍鱼酥、鹅肝芋角、茉莉茶烟燻叉烧包超特别！👉 五粮液朱古力、黑芝麻泡芙、陈皮炖蛋都是创新甜点～环境舒服，点心精致，周末约朋友来chill一下超合适！…查看更多

係美麗華網店買咗夏日優惠二人餐，前菜係鵝肝乳豬，花膠杏汁白肺湯，花椒元貝皇，溏心吉品，乳鴿，龍蝦伊面，仲有糖水加糕點。味道環境同服務質素都一流，加埋有優惠真係幾好。…查看更多

國金軒不嬲都係傳統高級粵菜，最近餐廳推出咗一個套餐優惠，已經可以品嚐到國金軒推介菜式，有鮑魚及和牛十分有性價比，一於去試。西班牙黑豚肉叉燒皇 拼 紅酒鵝肝新鮮梅頭豬肉做嘅叉燒，配上紅酒醃製嘅鵝肝花膠陳皮黃魚羹軟綿陳皮配上黃魚肉造成嘅湯羹，配上花膠筒，魚湯鮮甜花膠養眼廿二頭南非吉品鮑伴花菇用上南非乾鮑及花菇，濃香鹽會過鹹嘅鮑魚汁，配上糖心鮑魚，忍唔住一啖接一啖非常高質羊城辣醬湘椒炒日本和牛用上日本和牛配上辣椒嘅創意料理和牛油香配上香辣嘅辣椒將油膩感消除15年陳皮皇子乳鴿用上15年陳皮浸熟嘅滷水乳鴿，乳鴿彈牙有浸浸陳皮香味香菇肉醬炒飯炒飯乾身配上香菇肉醬香芒草莓青蘋果凍•懷舊芝麻卷清新嘅果凍及濃郁嘅芝麻卷，成餐飯做一個完美嘅句號千祈唔好錯過國金軒最近嘅套餐優惠非常抵食。…查看更多

Looking for resto with brilliant Chinese cuisine? Cuisine Cuisine in Mira Hotel is definitely a good choice!! It is a place featuring both traditional and innovative Chinese cuisine by using high-quality ingredients and sophisticated techniques😎😎😋This exclusive menu consists of:• steamed clams with fragrant garlic and Sichuan green pepper, spicy~~• thick fish maw and fish head soup with Hainan yellow pepper sauce• steamed flower crab with Shaoxing wine• braised fish maw and shark fin• stir-fried wagyu Beef cubes • savory stuffed tofu with minced chicken and spicy cabbage• braised enoki mushrooms• crispy chicken• mango pomelo sagoLast but not least, the birthday bun!!!I was highly impressed by the rich, collagen-filled texture of the thick fish maw and fish head soup (my favourite dish!!!!), meanwhile the aromatic Shaoxing wine enhances the sweetness of the fresh flower crab🦀 , definitely a unforgettable experience which was full of surprise. …查看更多

今次友人生日，挑選了平日中午任食點心套餐，剛好是2人的關係，2選1的選項均可以全部試曬，所有點心全部試均。前菜：蜜餞黑豚叉燒 配 四季春煙燻上素卷 - 叉燒腍滑有肉汁味道足熱度剛好，煙燻味輕輕帶過，驚喜素卷係凍點，令到濃味慢慢變淡。點心只講特別好食：- 蝦餃：真真真皮薄餡靚，大隻蝦係入面，正價都要$80/籠(3件)，encore 2次。- 蜂巢荔芋角：好耐冇係酒樓食，食完唔覺得滯&膩，口感幼滑。- 黑松露野菌餃：又係皮薄餡靚，料多夾起唔穿。- 魚米雞粒鹹水角：唔癡牙，外皮脆、內餡份量適中。- 頭抽香煎白腸粉：腸粉煎得黎冇焦，腸粉收汁處理很好，手工功不可抹，值得贊賞。瑤柱蛋白炒飯：白飯粒粒香，夠鑊氣。四川椒麻擔擔麵：湯底味道、麵柔靭度、份量恰到好處，唔會太多或過少。另加$60 老火湯 (蟲草花煲烏雞)：淡如飲水，失望。甜點：- 紅桑子凍糕 & 楊枝甘露：酸甜開胃，令到整體上冇咁飽。- 蛋白杏仁茶湯丸：湯丸皮太厚，杏仁茶味再濃會更好。服務員上菜模式、擺位有心思，而且態度良好有禮。…查看更多

一分錢一分貨，但係好食嘅嘢，即使比貴啲嘅話都要食雖然依度的點心一啲都唔平，但係join咗佢嘅Mira Plus會員之後，可以有七五折。折咗之後係比貴少少，但係食物質素真係同出邊差好遠。呢度嘅鵝肝荔芋角超好味！必食！而且叉燒腸一啲都唔Hea，係一粒粒完整嘅叉燒，可以算得上係皮薄餡靚，食完依度嘅叉燒腸，真係唔可以喺出邊食得返。（好味道唔記得咗影相。😭😭😭）另外，個芝士海皇卷超級好味，又係出面搵唔到，不過，都幾漏下….個人覺得，如果係喺呢度食一餐同出邊冇咁好味嘅酒樓食幾餐比，咁我寧願食少出面酒樓幾餐，喺度食一餐啦😋…查看更多

嚟過幾次，環境、服務態度、食物質素整覺都算可以，咪諗住試吓佢哋個燒鵝，點知得四個字 - 又韌又硬，無試過咁差既燒鵝，真係燒鵝既價錢蔗渣既䝿素，仲要係酒店添， 非常失望，無下次。…查看更多

家常便飯無需講究體面，選址 IFC 的國金軒，本為品嚐太史五蛇羹真傳而來，喜出望外，所有菜式皆水準之上，配合環境服務，物有所值的高消費！8人細房，樓底非常高，玻璃大窗維景海景相伴，獨立洗手間，雅緻舒適。鵝肝醬乳豬鍋巴鍋巴做得很好，名副其實脆卜卜，咬碎有聲，組合有意料驚喜。乳豬與鍋巴的薄脆交替，鵝肝醬變得低調，成為潤滑劑。水晶大蝦球白雪巨大，爽口得來保留蝦味，蘸少許蝦醬很適合。太史五蛇羹真的細緻，刀功出色，冬菇絲、雞絲、蛇絲切得幼細，粗幼一樣；檸檬葉、菊花、芫荽及胡椒粉。鮑汁脆皮婆參炆得很軟嫩，外層－層薄脆，鮑汁滋味。碧綠油泡方脷球魚肉嫩滑亦夠厚內。脆皮鬍鬚雞雞皮薄如紙，雞肉嫩滑。生炒臘味糯米飯真正生炒，色澤亮麗，米飯粒粒分明，非常香，口感一流，平日不吃飯的我亦添吃。蓮子蛋白杏仁茶幼滑香甜，有質素。脆皮煎堆仔蓮蓉餡料，水準唔錯。…查看更多

位於尖沙咀的米芝蓮推介當代粵菜食府 — 國金軒，由得獎名廚鄧浩宏師傅主理，多年來屢獲米芝蓮指南推介，入選《南華早報》「100 Top Tables」及Trip Advisor卓越認證大獎，更屢獲Wine Spectator「最佳卓越大奬」，以及Trip.com 2024 Trip.Best Asia 100，備受百分百肯定。中菜行政總廚主廚鄧浩宏師傅一直致力傳承粵菜精髓，以精湛烹調技巧，精巧手藝及創意，巧手融匯時令頂級食材，切合隨時代而轉變的環保和養生飲食文化，為饕客呈獻奢華精緻，細膩和諧的當代粵菜。聚物天美、老饕垂青 $1188/位🦋黑魚子百花釀乳豬香口酥脆的乳豬皮下釀入彈牙的鮮甜蝦膠，口感豐富，脆不膩口，配合矜貴的魚子醬點綴，帶出鹹鮮香味，色香味俱全。🦋鮮杏汁花膠雪蓮子燉白肺湯嚴選本地新鮮豬肺、排骨、雞肉及雞腳，配合梅頭肉、花膠、每日鮮磨杏汁、雲南雪蓮子熬製而成，真材實料，滋補養顏，啖啖滿滿骨膠原。🦋黑松露鍋巴百花元貝皇｜欖菜辣子爆澳洲龍蝦 (+$300)重量級的元貝皇釀入鮮甜爽彈的蝦膠，底下以酥脆的炸鍋巴承托住，帶來一軟一脆的口感交雜，配搭黑松露忌廉醬汁，滿口奶油香氣久未散去，真是令人回味無窮。靈感源於避風塘炒法，以欖菜炸香至乾身取代炸蒜，加入雲南辣椒乾、自家製淮鹽和紹酒爆炒增添無窮風味，搭配彈牙嫩滑的澳洲龍蝦肉，必食推介。🦋脆皮法國乳羊腩配黑芝麻醬及腐乳醬選取來自法國的乳羊，先以十款秘製香料醃製再炸得香氣撲鼻，酥脆肉嫩，襯托口味和諧融合的黑芝麻醬及腐乳醬，帶來難以抗拒的味蕾衝擊。🦋鮑汁蝦籽扣柚皮經典傳統的手工粵菜，師傅提前3－4日耐心處理柚皮，完全不帶苦澀味，再以鯪魚、蝦米、薑蒜、金華火腿等慢火熬煮柚皮，最後灑上來自本地大澳海鮮場的蝦籽及淋上鮑汁芡，入口鬆化，充份表現師傅誠意及心思。🦋上湯本地珠龍伊府麵外層彈牙、內裡嫩滑的龍蝦，加入上湯，配搭上等伊麵，麵條完美地吸收了龍蝦精華，滿載鮮味，帶來不絕驚喜。🦋生磨蛋白杏仁茶湯丸🦋國金軒新疆棗皇糕最後以甜而不膩的傳統中式甜點，溫和暖胃，為華麗的盛宴畫上完美句號。…查看更多

屋企長輩生日，一直都未試過國金軒，見到佢多年米芝蓮又book到位，咁就試吓啦。週日餐廳午餐分兩個時段，我哋係食尾場1pm1pm左右安排座位並且叫茶，一壺鐵觀音加一壺滾水，相信一般普通茶樓都可以handle到吧？大約20 分鐘，套餐既頭盤已經放係預備桌上，但係水都冇飲過一啖。多次催促壺茶先至到，壼水就梗係冇影啦。但係席上有人唔飲茶，又要再催多次，心知不妙。套餐頭盤，跟住上桌既3件點心，不差但很難理解點解可以攞米芝蓮。之後再上既國金老火湯，應該頭輪午餐都有很多食客，席上大家出嚟食咗咁多年野，都以「關東煮」來形容這個湯。印象深刻既係蒜子菜苗，大家看圖感受，這個預先把白菜剪碎的方法，我以為自己去國金軒食剩菜添！由於長輩生日，預留5件壽桃包並得到WhatsApp 確認。上桌時只有3件，追問之下話廚房蒸漏咗。如果一些很注重這些禮節的長輩，真係有點兒那個吧！成餐飯都令人大開眼界！餐飲業有時不要問為什麼港人不熱衷留港消費，付出的與收到的不成正比，大家都消費者，點樣撐你？…查看更多

This high-end Cantonese restaurant has two branches, one in The Mira Hong Kong and one in IFC. Having visited a few years back with good memories on the quality of its food, on this Wednesday evening, we return again to TST, to explore whether they continue to keep up its quality and any new experience in offer.The main dining area is spacious, neatly decorated with an upscale and contemporary design, featuring emerald colour in the chairs and carpet, with dark mahogany walls and the smart use of mirrors to increase the feeling of a high ceiling. We are seated at a circular banquette table on the side.Instead of the set menu, we decide to go for a la carte, starting with Honey-glazed Barbecued Pork 蜜餞本地黑豚叉燒 ($178 half portion). Specially requested for leaner cut, the BBQ pork does not have much fat but is still juicy and tender. Roasted with a nice char on the edges, glistering on the surface from the honey, the meat is marinated well with a deep flavour. Quite nice.Then we have for each of us a Deep-fried Crab Claw, Scallop, Minced Shrimp, Pear 梨香百花松葉蟹鉗 ($276 for two). The price should already give a hint that the crab claw is small, but the minced shrimp is at least tasty, with good bouncy texture. There are some scallops mixed with the shrimp meat to add a bit more sweetness, paired with a sweet and sour sauce, with a slice of pear at the bottom. Decent only.Another appetizer we order is Pan-fried Frog Legs, Premium Light Soy Sauce 本地頭抽煎田雞腿 ($198). The frog legs are quite big and very meaty, pan-fried beautifully to golden brown colour, very good in taste. I cannot stop eating and even want to order another one because of how good it is. Definitely my favourite dish in the evening.Then we have soups, with each of us ordering our own choice. My wife has picked Double-boiled Pork Lung Soup, Fish Maw, Snow Lotus Seed, Fresh Almond Cream 鮮杏汁花膠雪蓮子燉白肺湯 ($328). Having a very rich almond note, the soup is thick from the fish maw and very delicious, with the pork lung cleaned thoroughly and without any weird taste. The better of the two soups.My choice is Hot and Sour Soup, Matsuba Crab Meat, Mushroom, Egg White 松葉蟹玉子酸辣羹 ($248). The chef has made a special touch in putting some egg white to the soup, making it smoother on the palate. The soup is certainly spicy, making me sweat profusely. The taste is quite nice but perhaps will not be suitable unless you are a big spicy fan.The main course is Sauteed Spotted Garoupa Fillet, Morel Mushroom, Dried Flounder Fish, Honey-glazed Yunnan Ham 甫魚蜜餞雲腿羊肚菌炒東星斑球 ($568). On one side of the dish are some sliced Chinese ham that has a good balance of sweet and saltiness, steamed well so that they are not hard and easy to chew. The garoupa fillet is nicely sauteed, tender and moist, with some morel mushroom and asparagus. The dried flounder adds umami and also bridges the flavours of the ham and fish. A creative combination with good effect. Very nice.For dessert, I have Chilled Mango Pudding, Champagne Gelee, Pomelo, Sago, Coconut Juice 香檳啫喱芒果布甸配椰汁柚子西米露 ($108). A fancy presentation, the pudding is placed on a glass bowl with dried ice, with mist continually seeping out in a surreal manner. Each of the component is nice, and the combination of the different texture of pudding, jelly and sago being the highlight.My wife has the more traditional dessert of Sweetened Almond Cream, Egg White, Sesame Dumpling 生磨蛋白杏仁茶湯丸 ($78). A good serving of rich almond cream, not too sweet, with the dumpling chewy and delicious. Another good dessert.The service is decent, with the staff attentive and courteous, and I appreciate they remind us about a credit card discount so that we can enjoy a 15% off, with the bill on the night being $1,949 which is reasonable. A good spot to enjoy some nice Chinese food in a comfortable setting, and they still deliver to my memory of good quality, with some innovative dishes as well.…查看更多

今日又去食大閘蟹，去咗米芝蓮推薦食府 ‘’國金軒‘’ 度食，原因係價錢合理，套餐菜式吸引，隻大閘蟹🦀仲足足最少6️⃣両重😋。咁正嘅江蘇大閘蟹盛宴菜餚，係由國金軒中菜行政總廚 鄧浩宏師傅 精心設計，唔怪得咁吸引啦😍。大閘蟹套餐 $888/2位起四季春煙燻雞縱菌溏心蛋溏心蛋🍳蛋黃做到剛剛好，略帶流質，上面放上爽口嘅雞縱菌，加上陣陣嘅煙熏味，口感非常豐富😋。蟹粉冬絲豆腦素翅羹翅羹濃稠度剛好，材料豐富，味道鮮味😍。鮮紫蘇蒸大閘蟹足6️⃣兩(DuckGor 覺得唔止6️⃣両😂)大閘蟹🦀，蟹蓋及蟹身佈滿金黃色的蟹膏，膏味甘香濃郁，味道鮮甜，肉質緊緻，熱辣辣蟹味特香。食完之後會奉上一杯薑味好重的薑茶🫚，正呀😋。蟹粉芙蓉鍋巴老虎蝦虎蝦🦐大大隻，蘸上薄炸漿，脆脆的外層包住爽口彈牙的蝦肉，蝦味香濃又鮮甜，加上蟹粉芙蓉及鍋巴，仲有蛋白墊底，口感豐富，滋味無窮🤤。蠔皇八頭湯鮑伴鮮蔬鮑魚煮得入味，質感柔軟彈牙，鮮香味濃😋。紅燒雛鴿乳鴿🐦調得非常入味，鴿皮燒至乾身香脆，肉味鮮香又juicy😍，每一口都充滿肉汁又油香，非常好食🤤。灌湯蟹粉小籠包小籠包皮薄餡料飽滿，蟹粉鮮香味甜，充滿湯汁，一咬爆汁，勁鮮味😋。薑茶甘薯湯圓甘薯香甜粉糯，湯圓軟糯，芝麻流心餡料，濃郁香甜😋，配埋辣辣的薑茶，食完感覺暖笠笠🥰。…查看更多