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開飯介紹
由三位擁有逾15年豐富經驗的西廚創辦，選用由世界各地進口的食材，以精緻手藝打造酒店級西餐，當中更有不少做法複雜且坊間少見的菜式。此店以綠色園林為設計主題，但仍予人時尚的感覺。
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營業時間
今日營業
11:30 - 22:00
星期一至五
12:00 - 22:00
星期六至日
11:30 - 22:00
公眾假期
11:30 - 22:00
公眾假期前夕
12:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
食家推介
Hey there! So, today we decided to venture into this cool restaurant during our midday break, and let me tell you, it was a delightful surprise - it was heaps better than any of us predicted.To kick things off, we ordered some soup and salad. Now, the soup was pretty much your run-of-the-mill type, nothing overly extraordinary, but it was the right kind of savory - not too salty, just right to awaken our taste buds and prepare them for the culinary adventure ahead. To top it off, it was served with a fluffy, buttery croissant. Breaking that croissant into tiny, bite-sized pieces and then soaking them in the soup? Absolute heaven! It's a combo I'd highly recommend.For my main, I opted for the chicken breast option, and boy, was it a good decision. The chicken was incredibly juicy. You know when you cut into it, and it's slightly pink on the inside, that's when you know it's been cooked to perfection. But the real MVP of this dish? The gravy. It was packed with flavor and it just elevated the whole dish. Not to mention, it complemented the side of potatoes incredibly well. These potatoes were no ordinary ones - they were perfectly roasted, and when you bit into them, you could feel the layers upon layers that added a complex texture to each bite.Now, my friend decided to go for the linguine. I was lucky enough to grab a taste of that too and let me assure you, this was not your everyday, grocery store linguine. This one was more tender, almost delicate. As you bit into it, you could taste a subtle hint of egg yolk that added a delightful richness to the linguine. The pasta sauce was nothing short of delightful, a perfect balance of flavors, and it paired exceptionally well with the salmon.
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我第一次去的Chef’s Stage就是將軍澳的這一家，來很多次，每一次都是點一個意粉和車打芝士牛肉鵝肝漢堡，因為這個漢堡實在太好吃了。漢堡麵包有抹上牛油煎烘過，鵝肝的油脂沾滿上層麵包，油脂香氣滿滿又不膩。厚厚的漢堡牛肉上面鋪上一塊車打芝士片，牛肉肉味濃，再加上蕃茄洋蔥生菜，平衡油膩感，吃起來不會太滯，口感味道豐富，讓人想一口接一口。配菜是洋蔥圈，比起平常漢堡配薯條特別。這次的意大利粉選了慢煮甜酒燴和牛面頰肉配寛蛋麵。醬汁鹹中帶着微微甜味，和牛面頰肉相當軟腍，然後比較特別的是蛋麵，他比起平常的意大利粉扁和薄，有一點寬度，吃起來跟粗麵有幾分相似，吃膩了平常的意大利粉可以選這款蛋麵。
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這家餐廳環境舒適和，而且食物的質素也不容小覷。我點了一份二人精選晚餐，開始我們的餐點是一份新鮮的麵包條和白麵包。這些麵包蓬鬆且口感不單一，給了我們一個開胃享受。⭐️ 薑茶這杯薑茶的味道香淡。⭐️餐湯提供了龍蝦湯和餐湯。龍蝦湯口感濃郁，鮮味十足。而餐湯則是一道充滿濃郁風味的蔬菜湯品，吃起來非常開胃。⭐️珊瑚柚白啤酒這杯啤酒帶有微妙的柚子風味，清爽宜人。⭐️香煎珍寶帶子及釀煙三文魚酥皮餡餅三文魚餡餅則酥皮酥脆可口，帶著三文魚肉，還有香煎帶子，十分開胃。⭐️黑豬鞍扒搭配香草牛油焗波士頓龍蝦尾這道菜更是一道絕妙的搭配。黑豬鞍扒十分鬆化，好好味。配菜中的珍珠筍、翠玉瓜、茄子、車厘茄和薯仔，為整道菜品增添了豐富的口感和色彩。⭐️慢煮甜酒燴和牛面頰肉配寬蛋麵和牛面頰肉入口很嫩，牛肉味道很突出，寬蛋麵入口有嚼勁，口感很棒。
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放假同朋友嚟將軍澳四圍逛下，行完就去附近搵間餐廳食晏。上網見有人推介天晉匯地下呢間「Chef's Stage Kitchen」～～餐廳由三位擁有豐富經驗嘅西廚創辦，以綠色園林為主題，設有室內和戶外座位，室內裝潢時尚，環境高雅；而室外則可以與寵物共享，適合攜帶毛孩人士用餐。餐廳午市有 Set Lunch 供應，定價由 $98 - $168 不等，包餐湯、沙律、牛角包及餐飲。是日餐湯為蘭度豆湯，質感綿綿，豆味濃郁，入口即化。墨魚、墨汁及翠玉瓜燴意大利飯 ($118) 意大利飯煮得啱啱好，軟硬適中，每啖都有黏黏口感，墨魚汁鮮味十足，配埋煙韌軟嫩嘅墨魚一食，海洋鮮味滿載。另外呢客炭燒澳洲羊T骨伴忌廉千層薯及燒雜菜配蜜糖芥末燒汁 ($158) 亦非常值得推介👍 T骨以炭燒手法炮製，將肉汁完全鎖住，加上邊位帶適量脂肪，入口肉嫩富油香，蘸點芥末燒汁吃，清新微辣，滋味倍添。餐飲點咗鮮奶咖啡 (+$18) 同 薑茶 (+$19)，咖啡香濃幼滑，味道唔錯，可以慢慢嘆住飲。
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{二人豪華晚餐 - $960}餐桌有時就係廚師的舞台，將一碟碟作品呈現於食客的眼前！去呢間Chef's Stage Kitchen 令本麻甩收工後好似去左一個美食show 咁，2人晚餐有好多嘢食，勁滿足！♦️頭盤沙律湯一開始送上一盤麵包，勁香小麥味！南瓜湯香濃，紅菜頭青蘋果沙律好清新，為我們的味蕾做足準備！♦️ 香煎珍寶帶子及釀煙三文魚酥皮餡餅前菜兩樣食物，先講釀煙三文魚酥皮餡餅，外皮超酥脆，牛油香味爆發，配合高質的煙三文魚，咸香同唔同層次嘅口感真係好正！香煎帶子，成功將面頭煎得焦香，而且帶子好新鮮同先甜！實在係我近期最喜歡的帶子，好正！♦️墨魚汁鮮帶子海蝦扁意粉黑色食物往往帶著神秘的吸引力，同樣有前菜入面好新鮮嘅帶子，今次仲有濃濃蝦味嘅海蝦！成個意粉帶著香濃海鮮風味，真係好滿意，不過記得要抹咀😋♦️炭燒美國極黑豬鞍扒拼香草牛油焗波士頓龍蝦尾成件事一上碟就覺得好豪華，大大去豬鞍扒，用了12小時慢煮嘅手法，再用炭火烤香！一邊切肉汁不斷流出，成個煮法做到封鎖全部肉汁，令豬鞍鮮嫩多汁！龍蝦非常新鮮，焗嘅時間準備剛剛好，表層香草牛油香噴噴，龍蝦肉仍然鮮嫩爽彈！成碟都真係豪華級的享受！♦️啤酒麻甩佬食好嘢，梗係飲番杯冰凍啤酒最啱key! 叫左Stella 同埋Suntory嘅Premium Malt's 真係一大享受！美味程度：😋😋😋😋😋環境指數：🎇🎇🎇🎇🎇番食機會：🦍🦍🦍🦍🦍📍 #Chef'sStageKitchen (將軍澳)將軍澳唐俊街12號天晉匯地下G03號舖
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