玉

夏天就嚟完，我要捉住夏天嘅尾巴❗️我同閏蜜一行2 人，難得去海洋公園富麗敦酒店staycation 住返晚🎏 酒店泳池正到爆，游完水之後，我地順便去埋酒店嘅中餐廳食飯❤️中餐廳裝潢典雅，環境舒適，適合悠閒用餐。不過 💢 唔知係咪因為我哋預先喺klook 半價買左餐，餐廳安排左我地係冇咩景觀嘅偏廳 🫠 我地本身喺網上平台已經買咗「玉」晚餐，不過我發現 ❗️ 原來現場即時訂，都有折，仲要可以揀唔同的set 🥹✅鮮蟹肉焗釀蟹蓋：蟹肉好多啊❗️與洋蔥的香味完美融合，焗製得恰到好處，外層微脆，內裡保持濕潤，口感豐富 👍👍 係正既 ❤️✅濃湯花膠雞絲羹：湯汁濃郁，花膠軟滑，雞絲細嫩，每一口都充滿膠質的甘香，都正👍👍✅水晶明蝦球伴菜苗：蝦球爽彈可口，搭配的菜苗清新爽脆，雞湯底提升了整體的鮮味，簡單卻不失精緻👍👍✅龍井黑糖茶燻雞：燻雞帶有龍井茶的清香和黑糖的微甜，肉質嫩滑，燻香入味，食完會回味 👍👍✅鮮菌釀番茄伴羽衣甘藍：番茄釀滿多種鮮菌，口感豐富，羽衣甘藍的脆脆口感增添了層次，健康又美味👍 ✅鍋燒原隻鮑魚燴絲苗：原隻鮑魚軟嫩彈牙，絲苗飯吸收了鮑魚的鮮味，鍋燒的方式讓飯粒香氣四溢，大滿足 👍 「玉」甜品：拼盤精緻，奶凍比南瓜糕好味 🤭來之前，我爬過文，見有麻麻地既comments。親身來過之後，我覺得餐廳菜品質素都高的。服務員態度都好好。唯一未完滿的係，我地被安排左係偏廳，而偏廳冇咩裝修 😅…查看更多

這次來到這家中餐廳慶祝生日，點了set menu。首先，蟹肉焗蟹蓋的味道鮮美，一絲絲蟹肉，搭配香濃的芝士焗料，讓人食指大動。濃湯花膠雞絲湯溫暖舒心，湯頭濃郁。明蝦球伴菜苗的清新口感非常好，鮮蝦的彈性與脆嫩的菜苗相得益彰。龍井黑糖茶熏雞更是讓我驚艷，茶香和黑糖的獨特風味交融，讓雞肉更加美味。鮮菌蕃茄拌羽衣甘藍的搭配也很出色，既健康又美味，賣相出色。鍋燒鮑魚燴飯也很鮮味。甜品拼盤也很精緻，還可以放上生日祝福，很適合慶祝。餐廳的海景十分適合拍照留念。這次的用餐體驗讓我們感到非常愉快，值得推薦！…查看更多

如果食個景觀，呢間野係一流，望住個270度嘅海，望到海洋公園，成個景都好寧靜。如果係要求服務，包括親切嘅服務態度，唔洗催點心，唔洗催個炒飯，就真係欠奉。我哋臨走嘅時候喺門口影相，門口嗰個reception姐姐，完全冇理過我哋唔會主動幫手揸機。我哋只不過企咗喺佢前面少少，佢一定望到我哋，但係佢就掛住望住部電腦。星期五，同屋企人3個人去食lunch 睇個menu ，點心選擇好少，職員話係呀，今日選擇比較少😅所以我哋淨係點咗好少點心我哋叫咗鹹水角（$88），蝦餃（$98），叉燒腸粉（$98），天鵝酥（$88），素餃（$88），荷葉飯（$288），壽桃（$88）普洱茶$50 ，其餘兩位冇叫茶，淨係要熱水，每位$20啲點心係出得比較慢，即係佢出咗兩碟點心，就要再等先至繼續出第三碟，跟住再等又再先至出第四碟。我哋所有點心都係同一時間落，冇分開落。最耐嘅係個荷葉飯，我哋係食晒啲點心仲要等咗起碼10分鐘先至出個荷葉飯。10至15分鐘，個壽包佢都唔出嚟，我哋又要再催。但係我哋眼見另外一張枱，佢哋叫咗好多嘢食，叫餸啊叫點心啦，就勁快出晒，佢哋係嚟得遲過我哋，我哋係咁望住佢張枱出嘢食，我哋就係咁等當日其實真係冇乜客㗎，除咗我哋就係另外一枱喺度，其他嗰啲細枱，都已經差唔多走。個荷葉飯我哋催左一次，個職員話，嚟緊㗎啦，嚟緊㗎但係都要繼續等態度亦都唔係好親切，所以成餐飯除咗係睇得開心之外啲食物一般啦，其他嘢我唔覺得值得我再去囉有比較真係有傷害，喺機場博覽另一間中餐廳，我第一次去過招呼已經好好，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，真係好緊要，所以依間，已經唔會係我哋會回頭嘅餐廳訂位嗰陣時，原本我都想order片皮鴨佢話要早一日預約，同埋一定要叫全隻。咁我哋得三個人又真係食唔晒全隻，所以就冇叫到啦。…查看更多

—🥟 雪山叉燒包❤️🥟 八頭鮑魚雞粒酥🥟 肉骨茶小籠包 | 晶瑩鮮蝦餃🐚 法式焗釀響螺🥬 杏汁百合杞子浸菜苗🍜 濃魚湯小雲吞稻庭麵🍬 雪蓮子桂圓燉銀耳 | 鳳梨腰果酥🥧 燕窩蛋撻仔—又到Restaurant Week了!今次跟朋友們來一試於海洋公園新酒店內的中菜廳環境觀景都很開揚 各種茶品選擇均有 一人一壺可以選擇自己喜愛的另外單點的雪山叉燒包非常好吃!😻無疑令我對今餐更為期待 可惜套餐中的菜式有點不如人意🙃勉強做一些fusion的concept menu但味道和口感上沒有配合得很好好彩最後再叫碟燕窩蛋撻仔 開心返點😅建議單點點心😇…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.露酒涼拌鮑魚- abalone was unevenly sliced. The wine marinade tasted bland, probably meant to be paired with the mustard-tinged Maggi sauce served on the side.龍井黑糖茶燻雞- 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.青檸柚子脆蝦球- 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.金瑤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