帝影樓

1. 新鮮天麻涼拌南非鮮鮑片Chilled South African Abalone with Fresh GastrodiaA refreshing starter with prized South African abalone, but the gastrodia pairing feels more medicinal than culinary. While texturally interesting, the flavor synergy could be more refined.2. 果木火豚叉燒Fruitwood-Smoked Iberico Char SiuThe fruitwood-smoked char siu offers a pleasant aroma and tender bite. However, the sweetness and glaze depth may lack the layered complexity found in benchmark versions from top-tier Cantonese kitchens.3. 家鄉拆魚羮Shredded Fish Broth in Homestyle StyleComforting and nostalgic, this fish broth evokes home-style warmth. Yet, the execution leans rustic — missing the finesse or clarity expected at Michelin level.4. 石解靈芝燉水鴨湯Double-Boiled Duck Soup with Ganoderma and Stone LotusA health-forward soup with premium lingzhi and duck, but the broth’s balance between herbal bitterness and umami could be more harmonized. It reads more therapeutic than indulgent.5. 砂鋦三杯焗海火鱔Claypot-Baked Sea Eel with Three-Cup SauceA bold attempt at Taiwanese “three-cup” style with sea eel. While the caramelized glaze is appealing, the eel’s richness may overpower without a counterpoint of acidity or freshness.6. 雞油花鵰奄仔蟹蒸秋茄Steamed Eggplant with Baby Crab, Chicken Oil & Huadiao WineTechnically ambitious — combining chicken oil, huadiao wine, and baby crab over eggplant. The result is aromatic, but the textures compete rather than complement. A more restrained hand might elevate the elegance.7. 茶香煙黑妙齡鴿Tea-Smoked Young Pigeon with Charcoal HueTea-smoked pigeon is a classic, and this version is visually striking. However, the smokiness and seasoning could be more nuanced to highlight the bird’s natural flavor rather than mask it.8. 上湯焗西澳洲龍蝦Baked Western Australian Lobster in Supreme BrothLobster baked in superior broth sounds luxurious, but the dish risks being heavy. The broth’s salinity and the lobster’s sweetness need tighter calibration to avoid muddling.9. 濃湯魚肚四寶湯Rich Fish Maw Soup with Four TreasuresA rich soup featuring fish maw and four treasures — undeniably premium ingredients. Yet, the broth’s density may overshadow the delicacy of each component. Separation of flavors would enhance clarity.10. 蝦籽柚皮Braised Pomelo Peel with Shrimp RoeA traditional pairing with dried shrimp roe and pomelo skin. While nostalgic, the bitterness of the pomelo skin needs precise control to avoid dominating the palate.…查看更多

是日覓食，有朋友推介呢間，話係米芝蓮一星，晚市小菜唔錯，不過我哋嚟食lunch，就冇叫小菜，淨係叫點心前菜幾精緻，入口酸酸地幾開胃黑魚子翡翠元貝餃，裏面嘅元貝幾足料鮑魚燒賣皇，賣相普普通通，味道都普普通通😅高湯上素鮮竹卷，勝在夠大件蜜汁黑豚叉燒酥，叉燒酥好鬆化，但係個酥皮我食落就覺得油咗啲🤏🏻鮑魚燒鷄焗餐包，漏單，等咗大半個鐘都冇嚟，問職員，職員話漏咗落單，但係之後又等咗起碼半個鐘，催多一兩次，先有得食。味道嚟講，就真係唔係好啱我口味，而且唔知係咪餐包上面搽咗蜜糖嘅關係，咬落好粘牙魚片魚湯西施粉，魚湯真心正，好甜好濃，魚片處理得好好，無骨，魚片是脆脆的，唔會一夾就散晒，魚湯同魚片一啲腥味都冇，終於有返少少米芝蓮水準😂可能佢小菜真係好好食啩，不過點心就真係好普通，但係點心價錢一啲都唔普通😅…查看更多

我們已經是第二次去了，這次先不說菜品，單服務就不應該拿星，那麼高級的餐廳也做起了誤導欺騙消費者的勾當！這次首先落座就有一位瘦瘦的剪短髮的中年服務員上來詢問要什麼茶，我說隨便，有什麼茶，她就遞了茶牌給我，然後就對我說，反正都要收茶位費的，不如一人點一壺，我以為都是一樣收的就說好的，在她介紹下點了一壺最便宜的國色天香，48元，然後把餐牌遞還她了，她問我老公和兒子要什麼茶，茶牌並沒有遞給他們看，我們大家都以為都是要點一壺茶才行的，也是差不多收費，兒子就點了凍頂烏龍，老公點了金駿眉，好傢伙，到買單的時候我眼一大亮，烏龍88元，金駿眉168元，我說你原來幹嘛不說，隔離台怎麽要一壺就可以，她有點怕了，就在哪裡囉囉唆唆解析了一堆沒用的東西，她說我們單點的是用礦泉水沖泡的，一般茶位的茶是用自來水沖泡的，我的媽呀，一般茶位費都要20元一位的，大家可要注意喔！我今晚單單茶位都挨騙了三百多，實在有點氣憤😡，本來都想投訴她了！但不知道是不是這個餐廳的黑暗操作，所以一定要清楚明白的寫出來提醒所有的消費者！不要相信她們推銷茶的鬼把戲，點菜吃飯就好！以後都不會再去！被人當做冤大頭宰的滋味真不好受！…查看更多

This was the only Michelin star Chinese restaurant that still has seats available two weeks before our arrival so we decided to give it a try. We thought it might not be very good as it was quite empty when we arrive. However, the quality was unexpectedly amazing and we simply enjoyed every dish. We didn’t order anything fancy but everything we had was delicious..🥂Pan-fried Codfish with Premium Soya Sauce MOP$328Contrary to our expectation, it looked like a steak instead of a fish due to the colour of soya sauce and the skin was quite hard to cut. However, the flesh was silkily smooth even though the skin was very crispy. Seasoning was just right and we even finished all the diced gingers below it.🥂Braised Wagyu Beef Cheek with Italy Vinegar and Port Wine MOP$388Very interesting to see rice crackers to pair with beef cheek but it was such a great match. The beef cheek was very tender and glutinous that resembled fish maw. The sauce has a little sour in taste but balanced well with the crackers together.🥂Stir-fried Vermicelli with Crab Meat and Egg MOP$188It was fried just right without being soggy. Although it’s a little bland in taste, they gave us three different sauces to elevate its flavour.🥂Poached Vegetables in Tomato and Fish Broth MOP$128Really amazed by this simple dish. It’s rare to see tomato and fish broth to be used in cooking vegetables but the broth here was super flavourful without any fishy taste. We even cleared the last sip of it.🥂Double-boiled Pork Lung with Pholidota MOP$188It’s enough to share between four people and the soup was rich in flavour. It’s just weird that it wasn’t served at the very beginning.After having some exquisite dishes, it’s time for dessert and they were again, beautifully presented..🥂Sweetened Red Date Tea with Snow Clam in Pumpkin MOP$98Thought it would be a weird combination with pumpkin together but turned out it was really good. Not too sweet in taste and felt really good after, such a thing for health rehabilitation. Also the pumpkin was so good that I destroyed it so much in order to take all the pulp out. 🥂Sweetened Almond Tea with Egg White MOP$68My friend got this and I had a sip of it. Loved the subtle and natural taste that’s not so artificial-like.🥂Fried Yogurt (complimentary starter)Our complimentary starter was very appetising. Little sour with crispy exterior, such a cute snack.🥂Petit Four (complimentary dessert)These include sesame, red bean, yuzu and osmanthus in flavour. Nothing special but nice to have them as complimentary.As a Michelin⭐️ restaurant, it definitely lives up to its fame. The staff kindly reminded us to join their membership to receive a 15% off discount which was really a great value after all. Thanks for a lovely evening!Overall rating: 10/10…查看更多

🥇今次走進了新濠鋒酒店，品嚐了水準一流的米芝蓮一星中菜：帝影樓。這裡主打是傳統粵菜，而菜式設計和賣相亦十分的吸引，各式各樣的粵式點心都顯盡米芝蓮大廚的心思和實力！ 🦚當走進餐廳時，第一刻感受非常深刻，餐廳整體的設計顯盡傳統中式紅的設計外，更增添了幾分金黃色的配色，金色的鶴在餐廳裡飛揚，讓餐廳看起來非常華麗。更加吸引的地方是靠近落地玻璃的座位更能欣賞到澳門半島的景色，天色好的時候更加引人入勝呢～ ❤️當然不得不提推薦的菜式是火焰密餞煎頂級韓牛，服務員遞上菜式時還有火焰在韓牛上，牛味十足之餘視覺享受亦極佳～ 第二就是惹味龍蝦騸雞煲，龍蝦與雞的配搭帶出了層次，可以同時體會兩種味道簡直是享受～ 再來是果木伊比利黑豚叉燒，從伊比利的黑豚果然是味道一流，配合果木燒烤後，味道更是令人回味～ 【帝影樓名菜】🦆椰香脆皮妙齡乳鴿🐥惹味龍蝦騸雞煲🦀金桂花蟹肉炒米粉️❄️新鮮天麻涼拌鮮鮑片🤎果木伊比利黑豚叉燒✨家鄉花膠拆魚羹🐟帝影醬皇珍菌骨香龍脷🐮火焰蜜餞煎頂級韓牛🥛桃膠椰皇奶凍(…查看更多