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Restaurant: Angelini
Offer: Earn 1 Asia Mile for every HKD2 spent (present your membership card when paying your bill)
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Asia Miles cannot be earned on certain promotional menus during festive seasons.
Other Asia Miles terms & conditions apply
Veteran Gourmet
257
0
2016-03-09
終於又到了週末,是曰米芝蓮二星廚師Stefano baiocco 作客廚師。餐廳的景觀不錯,但枱與枱之間的距離比較近,所以鄰枱的談話聽得一清二楚。煎龍蝦伴羅馬生菜及煙蠔忌廉 龍蝦的份量很少,肉質爽甜,很清新,同煙蠔忌廉咸咸地好夾。意大利芝士磨茹旦糕 這個非常美味!如空氣一樣的旦糕充滿濃厚的磨茹味道!磨茹的香同芝士的滑溜口感,就算不愛磨茹的我也快快的Ko 左成碟!脆皮乳豬腩配紅菜頭油醋及香辣汁前菜那麼好但這主菜真的比下去。豬腩肥瘦相間,但皮一點也不脆,醬汁很咸,以二星的水準而言,真的不及格。 芝士慕絲旦糕配蘋果啫喱及青瓜丸無乜特別,芝士慕絲旦糕只是一般貨式,滑滑的無特別印象;同蘋果啫喱青瓜丸唔夾。 咖啡:是絲滑的,咖啡醇香奶滑,不錯 Petite fours: 普普通通,只是甜甜而已。總結:前菜有二星水準但主菜和甜品真的大有落差,論座位的舒適度同私密度以五星級酒店水準也有所失望。
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終於又到了週末,是曰米芝蓮二星廚師Stefano baiocco 作客廚師。餐廳的景觀不錯,但枱與枱之間的距離比較近,所以鄰枱的談話聽得一清二楚。

煎龍蝦伴羅馬生菜及煙蠔忌廉
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龍蝦的份量很少,肉質爽甜,很清新,同煙蠔忌廉咸咸地好夾。

意大利芝士磨茹旦糕
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這個非常美味!如空氣一樣的旦糕充滿濃厚的磨茹味道!磨茹的香同芝士的滑溜口感,就算不愛磨茹的我也快快的Ko 左成碟!

脆皮乳豬腩配紅菜頭油醋及香辣汁

前菜那麼好但這主菜真的比下去。豬腩肥瘦相間,但皮一點也不脆,醬汁很咸,以二星的水準而言,真的不及格。
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芝士慕絲旦糕配蘋果啫喱及青瓜丸

無乜特別,芝士慕絲旦糕只是一般貨式,滑滑的無特別印象;同蘋果啫喱青瓜丸唔夾。
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咖啡:是絲滑的,咖啡醇香奶滑,不錯
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Petite fours: 普普通通,只是甜甜而已。

總結:前菜有二星水準但主菜和甜品真的大有落差,論座位的舒適度同私密度以五星級酒店水準也有所失望。
33 views
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(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-03-06
Dining Method
Dine In
Spending Per Head
HK$550 (Lunch)
Veteran Gourmet
235
0
朋友請客去Kowloon Shangri-La既Angelini,好開心!環境清靜,格調高雅,服務周到,係朋友傾計或商務應酬既好地方。相信這個星期係「牛肝菌節」,好多菜式都用牛肝菌為主題。先嚟一籃麵包,麵包係暖和的,有的鬆軟,有的香脆,我們喜愛用cream cheese蘸著熱烘烘的麵包,一食就不能停了,欲擺不能。﹝食完呢餐後先發覺呢籃麵包係今晚既亮點。﹞第二道菜係香煎牛肝菌,菇味濃郗,軟綿綿的,十分開胃健康。再嚟黑白意粉,外表係一個白色既牛油紙盒,非常特別,一打開紙盒就香氣四溢,熱辣辣的,意粉質地適中,煙靱彈牙,不太硬也不太軟,吸收了清甜的海鮮汁,啖啖鮮味,唯分量比較少。之後嚟香煎羊架,羊肉唔羶,肉質嫩滑,但香草汁不太配合,都係薄荷汁好D。甜品係雪皅,味道微酸,口感清新,幫助消化,配上兩條杏仁脆片,配搭得宜。最後係香濃的朱古力和酸甜的紅莓果撻,為這個意大利餐劃上了句號。
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朋友請客去Kowloon Shangri-La既Angelini,好開心!

環境清靜,格調高雅,服務周到,係朋友傾計或商務應酬既好地方。相信這個星期係「牛肝菌節」,好多菜式都用牛肝菌為主題。

先嚟一籃麵包,麵包係暖和的,有的鬆軟,有的香脆,我們喜愛用cream cheese蘸著熱烘烘的麵包,一食就不能停了,欲擺不能。﹝食完呢餐後先發覺呢籃麵包係今晚既亮點。﹞
第二道菜係香煎牛肝菌,菇味濃郗,軟綿綿的,十分開胃健康。再嚟黑白意粉,外表係一個白色既牛油紙盒,非常特別,一打開紙盒就香氣四溢,熱辣辣的,意粉質地適中,煙靱彈牙,不太硬也不太軟,吸收了清甜的海鮮汁,啖啖鮮味,唯分量比較少。之後嚟香煎羊架,羊肉唔羶,肉質嫩滑,但香草汁不太配合,都係薄荷汁好D。

甜品係雪皅,味道微酸,口感清新,幫助消化,配上兩條杏仁脆片,配搭得宜。最後係香濃的朱古力和酸甜的紅莓果撻,為這個意大利餐劃上了句號。
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59 views
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51 views
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32 views
1 likes
0 comments
32 views
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(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-09-11
Dining Method
Dine In
Recommended Dishes
  • 香煎牛肝菌
Veteran Gourmet
185
3
「香港地小人多」對大部份人黎講一D都唔會陌生。喺地產霸權、地價貴到驚人情況之下,香港不知不覺「發明」左好多新產物,好似乜野「限時九十分鐘交枱」既concept喺外國人眼中簡直係不可思議!所謂一分錢一分貨,有時候為左想坐得耐D、坐得舒服D,唔想同隔離枱既陌生人只係相隔一條小小既空隙,但代價往往就係要付出天價去食一D嚴重overprice既食物!除左「食得招積」之外,出名精打細算既香港人亦都唔係羊牯,就算afford得到但往往都好着重「性價比」,好似位於尖沙咀既九龍Shangri-La就係一個好例子。一開始我以為呢間位於五星級酒店閣樓既餐廳一定貴到乜咁,但原來價錢比我想像中合理得多,所以決定喺慶祝紀念日呢個咁特別既日子去試一試是龍定是蟲!Raw Sicilian red prawns, avocado, green apple and yogurt sauce ($280)︰由牛油果打造而成既「表皮」,包裹著由紅蝦、青蘋果以及乳酪汁一齊攪拌而成既餡料。可能因為用左水果同奶類制品撈埋一齊,呢個好似日本壽司既卷物整體感覺「酸味味」咁,十分開胃醒神,非常適合果D鍾意喺main course前食一
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「香港地小人多」對大部份人黎講一D都唔會陌生。喺地產霸權、地價貴到驚人情況之下,香港不知不覺「發明」左好多新產物,好似乜野「限時九十分鐘交枱」既concept喺外國人眼中簡直係不可思議!所謂一分錢一分貨,有時候為左想坐得耐D、坐得舒服D,唔想同隔離枱既陌生人只係相隔一條小小既空隙,但代價往往就係要付出天價去食一D嚴重overprice既食物!

除左「食得招積」之外,出名精打細算既香港人亦都唔係羊牯,就算afford得到但往往都好着重「性價比」,好似位於尖沙咀既九龍Shangri-La就係一個好例子。一開始我以為呢間位於五星級酒店閣樓既餐廳一定貴到乜咁,但原來價錢比我想像中合理得多,所以決定喺慶祝紀念日呢個咁特別既日子去試一試是龍定是蟲!
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1 likes
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175 views
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Raw Sicilian red prawns, avocado, green apple and yogurt sauce ($280)︰由牛油果打造而成既「表皮」,包裹著由紅蝦、青蘋果以及乳酪汁一齊攪拌而成既餡料。可能因為用左水果同奶類制品撈埋一齊,呢個好似日本壽司既卷物整體感覺「酸味味」咁,十分開胃醒神,非常適合果D鍾意喺main course前食一D無咁濃味既食物既朋友!
意大利西西里紅蝦刺身伴牛油果、青蘋果及乳酪汁
HK$280
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Home-made black and white tagliolini with scallops, king prawns and red shrimps ($340)︰上枱時幾乎忍唔住叫左「嘩」一聲,因為那個用牛油紙摺成,好似一個半透明的精緻小盒子實在太「吸睛」喇!這道菜既煮調方法非常特別,黑白兩色幼麵首先用橄欖油煮熟,然後再將完全新鮮、未經烹調既大蝦、紅蝦同埋帶子一齊放入個白色小盒子裏面。由於不經明火,只係靠熱辣辣既幼麵既餘溫整熱,所以海鮮方面帶點「半生熟」仍然有淡淡既海鮮味,最啱我呢D擔心要生吞海鮮,「又要威、又要戴頭盔」既人!

另外,值得一提既係食物溫度控制得非常之好,廚師喺計算食物上枱時既溫度時必定非常仔細,所以即使海鮮吸收左麵既熱力之後佢地仍然係熱辣辣,抵讚!
自家製意大利黑白幼麵伴帶子、大蝦及紅蝦
HK$340
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Coffee crusted pork tenderlion, mustard sauce and goose liver ($460)︰用咖啡配合煎豬柳呢個主題真係創意十足!由於喺豬柳表面放上已磨碎既咖啡豆,所以喺煎既時候可以將烘焙好、熟成 (aging)既咖啡豆味道能夠同豬肉既肉汁一齊混和,兩者crossover之餘卻唔會遮晒肉本身應有既質感,抵讚!

另一方面,碟既底部亦都放左幾滴espresso同埋少少mustard,所以鍾意食濃味食物既朋友都唔需要擔心。除此之外,鵝肝既取材令到佢非常香口,只可惜「強敵當前」,相對咁特別既豬柳令佢感覺相對平淡!
咖啡醃製豬柳伴芥末醬及鵝肝
HK$460
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Tiramisu Angelini style ($98)︰誠意推介的一道甜品。由於下單時已被人「提醒」呢個唔係一個「conventional tiramisu」,所以我地都抱住又驚又喜既心態去迎接佢。果然,食物黎到既時候幾乎俾佢嚇一跳以為落錯單!

呢個tiramisu一D「意大利芝士餅」既影子都冇。鋪滿朱古力粉既cream下面放左一塊深黑色、帶點espresso味道既啫喱,旁邊亦放左tiramisu味既自家製雪糕。雖然,呢個tiramisu同平時食開既感覺非常唔同,但細看之下原來平時tiramisu所需要既所有材料呢度全部都齊晒,非常有特色絕對係必試之選!
自家製意大利芝士餅
HK$98
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Panna cotta with meringue crumbles, chocolate leaves and dehydrated raspberries ($98)︰意式奶凍充滿著十足既牛奶香味,連埋餅碎一齊一大啖咬落去時既crunchy感非常之好!黑白兩色既朱古力雖然都好濃味,但甜味卻可能因為甜品既溫度令到條脷凍到麻痺,以致感覺唔到本身應有既甜味,建議大家最好撈埋rapsberry一齊食口感會更佳!
意式奶凍伴蛋白餅碎、朱古力及乾紅桑莓
HK$98
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總括黎講,作為著名星級酒店裏面既一份子,呢度既整體服務水準完全「到位」。仲記得喺網上訂枱既時候只係輕輕帶過「quiet corner」既request,點知佢專登幫我地交排一張圓枱喺餐廳既角落,等我地兩個都可以望住維港夜景記住呢個難忘既記念日。不過,如果佢可以喺食飯之前再打電話俾我confirm booking咁就更加好喇!
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-12-13
Dining Method
Dine In
Spending Per Head
HK$750 (Dinner)
Celebration
Anniversary
Dining Offer
Credit Card Offers
Recommended Dishes
  • 意大利西西里紅蝦刺身伴牛油果、青蘋果及乳酪汁
  • 自家製意大利黑白幼麵伴帶子、大蝦及紅蝦
  • 咖啡醃製豬柳伴芥末醬及鵝肝
  • 自家製意大利芝士餅
  • 意式奶凍伴蛋白餅碎、朱古力及乾紅桑莓
Elite Gourmet
2015-11-26
曾說過前一排,有很多餐廳也換上了新大廚,時而至今都有幾個月了,運作應該上了軌道,又係時候出動拜訪一下各名廚的手藝了。小弟一向喜歡新鮮的事物,將平凡的菜式變得不平凡,將不可能變成有可能,這位大廚就做到這點,從食材的選擇,以至擺盤都好似突破了舊有的框框。友人們與我皆是好吃之徒,除了一同出席飯局外,也會相約一同品嚐美食。今次是我第一次到訪,就是受到友人的熱烈推介而來。店內環境幽雅,雖然沒有高高的樓底,但卻給了客人一種空間感,幾盞有趣的小燈更令餐廳充滿了意式風情,十分舒適。喜歡麵包的我自然不會放過任何機會,以橄欖油來蘸著熱烘烘的麵包,心裡總是暖暖的,喜上眉梢。由清新的【Scampi, pineapple, cucumber, watermelon and lime】打頭陣,以清爽來形容最貼切,菠蘿、青瓜及西瓜等材料切成小粒,佐以青檸汁調味,完完全全將小龍蝦的鮮甜味道誘發出來,是一道非常開胃的前菜。再來是【Raw Sicilian red prawns, avocado, green apple and yogurt sauce】,同樣都很清新,但味道會稍為濃厚一點,西西里紅蝦蝦味出眾,配合青蘋
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曾說過前一排,有很多餐廳也換上了新大廚,時而至今都有幾個月了,運作應該上了軌道,又係時候出動拜訪一下各名廚的手藝了。小弟一向喜歡新鮮的事物,將平凡的菜式變得不平凡,將不可能變成有可能,這位大廚就做到這點,從食材的選擇,以至擺盤都好似突破了舊有的框框。
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友人們與我皆是好吃之徒,除了一同出席飯局外,也會相約一同品嚐美食。今次是我第一次到訪,就是受到友人的熱烈推介而來。店內環境幽雅,雖然沒有高高的樓底,但卻給了客人一種空間感,幾盞有趣的小燈更令餐廳充滿了意式風情,十分舒適。
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喜歡麵包的我自然不會放過任何機會,以橄欖油來蘸著熱烘烘的麵包,心裡總是暖暖的,喜上眉梢。
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0 comments
由清新的【Scampi, pineapple, cucumber, watermelon and lime】打頭陣,以清爽來形容最貼切,菠蘿、青瓜及西瓜等材料切成小粒,佐以青檸汁調味,完完全全將小龍蝦的鮮甜味道誘發出來,是一道非常開胃的前菜。
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再來是【Raw Sicilian red prawns, avocado, green apple and yogurt sauce】,同樣都很清新,但味道會稍為濃厚一點,西西里紅蝦蝦味出眾,配合青蘋果的爽脆,再以牛油果捲成一條小蟲,賣相有趣,吃落清爽卻不膩,旁邊的乳酪醬汁更有畫龍點晴之效,令食材之間產生美味的化學作用。
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邪惡之物非【Spicy goose liver terrine, wild berries and white balsamic vinegar】莫屬,鵝肝本是濃郁幼滑之物,多吃會感油膩,可是當中卻輕輕加入了辣的元素,令味覺為之一振,大大減輕了油膩的感覺,旁邊的野莓更有助中和辣味,配合得天衣無縫。
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最後以【Pidemont Fassone beef tenderloin tartare, shallots, pine nuts, puffed rice, homemade carrot and wasabi mayonnaise】來結終前菜,牛肉他他切得幼滑得來帶嚼感,味道惹味,伴以松籽仁及脆米等的配料,多添一份香脆的質感,如果嫌味道不夠,又可加點由紅蘿蔔及芥末做成的醬汁,多一點刺激。
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未來主菜前,當然要點意粉,第一客就是招牌菜的【】。大廚以日本摺紙文化的概念來創製出來,賣相已先聲奪人,實情卻是為了保溫,不但一打開時香氣四溢,整道還是熱呼呼的。黑白交錯的麵條吃來煙靱彈牙,完全吸滿了由帶子、虎蝦及紅蝦的精華,滋味無事,令人欲罷不能。
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以海膽來煮Risotto不算特別,但以兩款海膽來做的【Black truffle risotto with spring onions and sea urchins】就並不常見。先加入加拿大海膽來製作Risotto,味道濃厚自然,軟硬適中,與松露配合得宜,再在上面放上鮮甜甘香的北海道海膽,令味道層次提升起來。
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松露是世界三大珍饈之一,在剛剛的truffle risotto已品嚐過,可是放在意大利麵內又另有一番味道。【Homemade chitarra pasta with black truffle and Apennines Pecorino cheese sauce】用上的是羊奶芝士,可是這種羊奶芝士卻沒有那種強烈的羶味,反而奶香濃郁,加上那種恰到好處的咸味,正好襯托出那份黑松露的清幽美。
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如果說黑松露是美品,那麼由珍品白松露製作的【Homemade tagliolini with white truffle】更是難能可得。如果要吃到白松露的那種獨特的香甜味道,只可刨成薄片來品嚐。就以巴馬臣芝士來煮簡單的意大利麵來配,已可將那份強烈濃厚的味道表現出來,層次複雜得來香濃味厚,真是極品也。
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主菜時刻來了,【Honey pigeon breast, pigeon leg tempura, vegetable couscous and
mixed green salad】先來。中與西在烹調鴿肉方面有著天南地北的意念,中式必定會煮得全熟,可是西式卻喜歡以半生熟的姿態呈上。
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幸運地這道卻一菜兩吃,滿足了貪念。先品嚐一下以蜜糖來烤焗的半生熟鴿肉,柔軟而帶彈性,有種內臟的味道。鴿腿則以脆炸漿裹著來炸,肉質變得結實,我還是喜歡上半生熟的做法。
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身為牛魔皇的我對【M8 Wagyu sirloin, parmesan cheese and bone marrow】推祟備至,充滿油香的西冷以medium-rare呈上,如櫻桃紅的顏色下是香濃的肉味,配上由牛骨髓煮成的肉汁,味道更添濃厚,非常好吃。
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來到甜品時間,看見【Meringue drops, almond sauce and salty caramel ice cream】時深感興奮,居然將我喜歡的蛋白脆餅及海鹽焦糖雪糕放在一起,非吃不可。一口咬下香脆的蛋白餅,甜度適中,慢慢在口內溶化,再配合美味的雪糕,一時之間停不了口,不斷地吃。
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來到意大利餐廳又豈能不拜訪一下Tiramisu,可是【Tiramisu Angelini Style】果然有它的一套,不是層層疊疊裝在杯內,而是擺成美麗的模樣。在燒過的mascarpone cheese下是咖啡製成的啫喱,旁邊是脆米及雪糕,香甜味美,是必試的一道。

是晚大家也得意忘形地點菜,吃到都捧著肚子走,真的非常精彩豐富,以後會多來這兒吃飯。

Angelini

尖沙咀麼地道64號九龍香格里拉大酒店閣樓

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(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
  • Spicy goose liver terrine
  • Homemade black and white tagliolini with scallops
  • king prawns
  • and red shrimps served in a parchment paper box
  • Homemade tagliolini with white truffle
Elite Gourmet
The new Italian Chef’s family name is also called Angelini by chance here at Angelini. He is really into his Pasta dishes, I would say he would be the right candidate to become the next Pasta King in HK. The 1st experience of his food was during the re-opening Ceremony and the 2nd time around, it was thanks to the Hotel’s Invitation as a Preview tasting event of their new chef’s creations. Actually to draw a comparison, I think Marco Polo Hotel’s Cucina with their equally new Chef Delzanno was a
Read full review
The new Italian Chef’s family name is also called Angelini by chance here at Angelini. He is really into his Pasta dishes, I would say he would be the right candidate to become the next Pasta King in HK. The 1st experience of his food was during the re-opening Ceremony and the 2nd time around, it was thanks to the Hotel’s Invitation as a Preview tasting event of their new chef’s creations. Actually to draw a comparison, I think Marco Polo Hotel’s Cucina with their equally new Chef Delzanno was also quite Visionary with his Italian food concepts. And GOLD by Harlan’s and Penthouse are right up there as well in terms of food quality but with a slightly American slant, yet who can in details quantify the discrepancy between their quality vs 8 1/2 Otto e Mezzo or CIAK receiving 3 Michelin Stars or 1 Michelin Star in comparison? Even the so called Top 2 Italian restaurants I went to Osteria Francescana only recently got recently upgraded to 3 stars: http://www.hkepicurus.com/2014/06/osteria-francescana-modena-italy.html

AS a side note, why isn’t AMBER Michelin 3* worthy when it totally is up there? Even if their dessert mignardises are way too sweet but the food concept is just great..

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Italian Mineral Water -

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Romantic as a Setting -
The Angelini Restaurant is perfect for a marriage proposal. Just saying

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Entrance Door - 
The ambiance is better than my photo captured, I just don’t want to tune the photos again for the Nth time… hehe

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Bread Basket and Entrance -
The Olive oil has changed from the past. There are also 3 diff types of Salts. The Grissini and Bread have also been upgraded recently and taken on a renewed look… Loved all of them 8.5/10

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Grapefruit and Orange juice -
Freshly squeezed. I don’t normally comment on juices but I have to say this was brilliant and carried really fresh flavours. I ordered 2 in the end to confirm.

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Fresh Burrata Cheese on Toast -
For some reason I was adamant that this was a sheep’s cheese tonight like a Ricotta. I appreciate the Hotel for verifying afterwards it was still a Burrata, it tasted quite strong so its a good thing! ~ 8/10

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Piedmont Fassone Beef Tenderloin Tartare with Puffed Rice Puffs - $220
Shallots , Pine Nuts, Carrot, Wasabi Mayonnaise from the tube. This Italian Beef is well known for being served raw, I have had this many times in Italy and in HK context. I have had it at il Milione, Nicholini’s, Tosca and more in HK too. However I found the performance here was surprisingly as good as the ones I ate in Italy, one of the rare occasions when the Beef flavour sang out. Actually this is a very specialty beef in Italy itself and almost designed for this purpose ~ 8.5/10

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Scampi, Pineapple, Cucumber, Lime, Watermelon - $340
This had the Scampi long claw too, interesting. I liked this as it was fresh fishy and the Claw was scissored and intact. Attention to details. Its quite Mediterranean in spirit ~ 8/10

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Cannolo Red Sicilian Red Prawns, Avocado, Green Apple and Yogurt Sauce – $280
This was a bit salty. I don’t know why but I always see this concept appear in Spanish Cuisines too lately. Which, back in the days Spain, France and Italy were to me all of the same Roman Catholic background so I am not fussed. I expected some Red Prawn reduction and less saltiness. On the positive side the red prawn flavours was singing out itself… I just think it needs less salt somehow even comparing to Roman salty dishes ~ 7/10

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Spicy Goose Liver Terrine, Wild Berries and White Balsamic Vinegar – $280
This was strongish albeit slightly dense. I like the idea of the White Balsamic Vinegar though as it was unique. I think the terrine could be whipped up more as a texture. ~ 6.5/10

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Tagliolino Classico al Tartufo Bianco, Alba White Truffles Pasta – $598
The pasta was done on point again and I didn’t post all my pics from here, sorry. As for the White Truffle, it was good too but I guess this isn’t Europe. It just isn’t as evocative in the aroma in Europe but still decent. ~ 7.5/10

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Black Truffled Pasta with Cheese -
This was as good as it gets. Even the Black Truffles were aromatic and the pasta cooked well.. ! Great Pasta too. Really loved this dish, way over that some other famous shops in HK! 9/10

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Signature Black & White Seafood Pasta. Al Cartoccio style or parchment Pappilote Signature Dish here apparently and made with 2 pasta color types. I loved the base of this seafood sauce, although for the price point I think it could be slightly bigger even as a Primi Course. Great Seafood flavours though especially with the Clams jus.. Sorry I am just being frank ~ 8/10

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Italian and Japanese Hokkaido Sea Urchin for the Risotto -

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Italian & Japanese Hokkaido Sea Urchin Pasta with Black Truffe -
My 2nd time having this. This time was more intense but chalky harder. I liked the texture of the rice although it was quite black truffle-y, meaning the sea urchin side was more subtle. I guess that is life, do you prefer more Black Truffles than Urchins? ~ 8/10

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A Red Wine by Frescobaldi -
A predominantly Merlot based red. A Famous brand and trusted.
Slightly new French oaky and Sommelier was friendly.

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Savor Style Dover Sole with Bone – $480
This was just okay. The fish was a little bit too strong in its flavour, which, was totally unexpected as its usually quite sterile. From another angle, this might be Chef Angelini’s strong point as he managed to make this stand out but I beg to differ, it really was too strong in flavours unless you wash it down with a white wine. Although the bone was fried too, reminding me of Japan Cuisine somewhat! We all somehow agreed this fish dish was strong and too expensive for the portion 6/10

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Wagyu M8 Meat Sirloin with Parmesan Cheese and Bone Marrow – $590
Cooked well. Loved the presentation of this. However I think the bone marrow portion should be bigger to make a bigger impact. I certainly didn’t received much of this after sharing this dish : ) ~ 8/10

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Coffee Crusted Pork Tenderloin, Foie Gras and Mustard Sauce – $460
This was interesting as the pork was cooked to medium pink by default, which I can of course accept, but I believe not many Chinese normally do as they suck ass. This was lovely to me. ~ 8/10

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Honey Pigeon Breast, Tempura Pigeon Leg, Cous Cous and Balsamic Vinegar Salad – $480
Once again both were cooked to closer to rare. The mineral and myoglobin blood taste was retained. This taste really depends on the individual, for me, I can accept it but I think it depends on the weather as well. The more Wintery it is the more I desire such a dish! ~ 8/10

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Meringue Drops, con alla Crema Mandoria sauc Almond Cream, Caramel Caramel – $9
This was fun.

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Gelati e Sorbetti -
I was saying this was quite already pushing the limit for HK. Pear sorbet was really nice.

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Burnt Tiramisu. This was so good and inventive - 9/10

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Afffogato -
A variation.

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Mille-Feuille Pastry -
It is nicely done and well layered indeed.
- 9/10

Price: $1200 + 10%

Address: 尖沙咀麼地道64號九龍香格里拉大酒店閣樓
Kowloon Shangrila, Kowloon

Ph: 2733 8750


(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
HK$1200
Veteran Gourmet
Angelini is one of my favourite places and perfect places to go for a business meeting, hearty lunch or for a nice, long and very yummy catchup. Angelini has a beautiful view of Hong Kong side as well as a beautiful view of two antipasti buffet stations (for lunch, that is!) I've written about the restaurants at Island Shangrila a lot: Nadaman, Cafe Too, and Lobster Bar to name a few. But I've seem to miss blogging about the Kowloon Shangrila restaurants- until now.One time I was delighted with
Read full review
Angelini is one of my favourite places and perfect places to go for a business meeting, hearty lunch or for a nice, long and very yummy catchup. Angelini has a beautiful view of Hong Kong side as well as a beautiful view of two antipasti buffet stations (for lunch, that is!) I've written about the restaurants at Island Shangrila a lot: Nadaman, Cafe Too, and Lobster Bar to name a few. But I've seem to miss blogging about the Kowloon Shangrila restaurants- until now.
Sea urchin, black truffle risotto
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One time I was delighted with this beautiful gem. The luxuriously creamy sea urchin and black truffle risotto! This was incredibly decadent, rich and hearty!
I recently went for lunch and here's the awesomeness that you can get!!! The lunch set is $328 for antipasti bar, soup, a main and dessert. That't a really good deal for a hotel lunch!!
Antipasti Bar: veggies!!
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I loaded up on vegetables at the antipasti bar. I grabbed some cold cuts and cheese as well for seconds!
Bread
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Lovely bread selection to choose from! Carb up, everyone!
Iced Latte
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Coffee comes with your lunch set! Iced latte for me!
Pork Belly
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I was craving meat this time and went with the fatty pork belly, mashed potatoes and vegetable medley. I liked the pork belly- but was a bit on the dry side. Next time, go for....
Lobster Linguini
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This beautiful lobster linguini. The portion is extremely generous and only for an additional $100. Its luscious, rich and savoury. I loved the combination of the juicy lobster along with the sweet tomatoes and comforting linguini. MUST GET THIS! Possibly the best lobster linguini in Hong Kong!
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For dessert: tiramisu (literal translation of "a pick me up" in Italy.) It makes a lot of sense since theres a mix of coffee, espresso or rum layered with mascarpone cheese, custard and topped with cocoa or grated chocolate!!! TERRIFIC-O!
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-11-10
Dining Method
Dine In
Spending Per Head
HK$350 (Lunch)
Recommended Dishes
  • Sea urchin
  • black truffle risotto
  • Antipasti Bar: veggies!!
  • Lobster Linguini
Elite Gourmet
不經意地寫食評已超過十年,習慣了每到一個階段,便會挑選一間心儀的餐廳作注腳。早前參與過香格里拉酒店的Angelini意大利餐廳新廚Alessandro Angelini的歡迎酒會,小試牛刀下,充分表現出遊歷各國的成果,令人留下深刻印象,終於有機會跟幾位朋友來個飯聚。走過一條謐靜的長廊,淡黃的燈光令人心情都放鬆起來,高靠背椅坐得舒適,反正朋友未到,喝點水吧 !作為城中頂級意大利餐廳,就連sparkling water都是Lurisia,出自阿爾卑斯山麓海拔1416米的環境,入口清甜,呷一口令人精神一振。AntipastiRaw Sicilian red prawns, avocado, green apple and yogurt sauce (意大利西西里紅蝦刺身伴牛油果、青蘋果及乳酪汁) ($280) 以色彩絢麗帶出上好的食材,小龍蝦褪殼後透出誇人的豔紅色,伴以切得細碎的青瓜、西瓜及青檸粒,清新爽朗,酸酸甜甜的,真的起了醒胃的作用,沉睡中的味蕾都給喚醒了。Spicy goose liver terrine, wild berries and white balsamic vinega
Read full review
不經意地寫食評已超過十年,習慣了每到一個階段,便會挑選一間心儀的餐廳作注腳。
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早前參與過香格里拉酒店的Angelini意大利餐廳新廚Alessandro Angelini的歡迎酒會,小試牛刀下,充分表現出遊歷各國的成果,令人留下深刻印象,終於有機會跟幾位朋友來個飯聚。
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麵包籃
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走過一條謐靜的長廊,淡黃的燈光令人心情都放鬆起來,高靠背椅坐得舒適,反正朋友未到,喝點水吧 !
Lurisia
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作為城中頂級意大利餐廳,就連sparkling water都是Lurisia,出自阿爾卑斯山麓海拔1416米的環境,入口清甜,呷一口令人精神一振。
Antipasti
Raw Sicilian red prawns, avocado, green apple and yogurt sauce
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Raw Sicilian red prawns, avocado, green apple and yogurt sauce
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Raw Sicilian red prawns, avocado, green apple and yogurt sauce (意大利西西里紅蝦刺身伴牛油果、青蘋果及乳酪汁) ($280) 以色彩絢麗帶出上好的食材,小龍蝦褪殼後透出誇人的豔紅色,伴以切得細碎的青瓜、西瓜及青檸粒,清新爽朗,酸酸甜甜的,真的起了醒胃的作用,沉睡中的味蕾都給喚醒了。
Spicy goose liver terrine, wild berries and white balsamic vinegar
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Spicy goose liver terrine, wild berries and white balsamic vinegar
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Spicy goose liver terrine, wild berries and white balsamic vinegar (辣味鵝肝凍批伴白醋野莓) ($280)令鵝肝添上一份層次,鵝肝的辣味令油膩的感覺都平和了,就算不用sauce,鵝肝味都非常突出。
意大利牛肉韃靼
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Piedmont Fassone beef tenderloin tartare, shallots, pine nuts, puffed rice, home-made carrot and was
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Piedmont Fassone beef tenderloin tartare, shallots, pine nuts, puffed rice, home-made carrot and wasabi mayonnaise (意大利牛肉韃靼伴乾蔥、松子仁、脆米及自家製紅蘿蔔芥末醬) ($260)以類似調色板作盛具,而把紅蘿蔔芥末醬變成了一枝油彩,充滿了玩味,香滑的牛肉伴以松子仁及脆米一齊食,味道變得毫不單調,脆中帶滑,不錯的組合。
Scampi, pineapple, cucumber, watermelon and lime
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Scampi, pineapple, cucumber, watermelon and lime
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Scampi, pineapple, cucumber, watermelon and lime
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Scampi, pineapple, cucumber, watermelon and lime (意大利淡水小龍蝦伴菠蘿、青瓜、西瓜及青檸) ($340)化身成一條青色的可愛小蟲,青瓜片包裹了切成碎粒的食材,口感清新怡人,作為開胃菜恰如其分。
Paste e Risotti
北海道海膽
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Black truffle risotto with spring onions and sea urchins
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Black truffle risotto with spring onions and sea urchins (黑松露意大利飯伴大蔥及海膽) ($380)一口氣用上了兩種不同的海膽,先將加拿大海膽混和了飯粒之內,最後放上原片北海道海膽,滑溜中又有嚼勁,海膽迷又怎可以錯過。
自家製意大利黑白幼麵伴帶子、大蝦及紅蝦
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自家製意大利黑白幼麵伴帶子、大蝦及紅蝦
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Home-made black and white tagliolini with scallops, king prawns, and red shrimps served in a parchment paper box (自家製意大利黑白幼麵伴帶子、大蝦及紅蝦) ($340)充滿了東瀛風味,以四方的烘焙紙作為食物盒,獨特而亮麗的造型,相當吸引,一揭開盒子,一陣香氣傳來,黑白的對襯,海鮮的味道通通跑到意大利粉內,內外兼備,又有嚼口,水準極高 。
Secondi Piatti
自家製意大利幼麵伴黑松露
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自家製意大利幼麵伴黑松露
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Home-made chitarra pasta with black truffle and Apennines Pecorino cheese sauce (自家製意大利幼麵伴黑松露及羊奶芝士汁) ($300)大廚盡量用上自家製麵條,誠意度十足,咬落柔韌而富彈性,又蘸滿了羊奶芝士醬汁,很rich的味道,加以蓋上片片黑松露,瀰漫著幽香的氣味,簡單而味美。
Home-made tagliolino with white truffle
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Home-made tagliolino with white truffle
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Home-made tagliolino with white truffle (自家製意大利麵條伴白松露) ($598)既有黑松露,當然有白松露來對襯,望望餐牌中,真的有不少菜色會用上自家製麵條,同樣地,除了香氣四溢,醬汁非常出色,令到席間有朋友忍不住用麵包蘸點來食。
Honey pigeon brest, pigeon leg tempura, vegetable couscous and mixed green salad
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Honey pigeon brest, pigeon leg tempura, vegetable couscous and mixed green salad
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Honey pigeon brest, pigeon leg tempura, vegetable couscous and mixed green salad
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Honey pigeon brest, pigeon leg tempura, vegetable couscous and mixed green salad (乳鴿伴意大利小米及黑醋沙律) ($480)有兩種不同的煮法,烤焗至半熟,令肉質保持嫩滑,但乳鴿有獨特的內臟臊味,未必個個人都喜歡,而另一半是蘸上脆漿去炸,鴿肉味道變得稍淡。
Coffee crusted pork tenderloin, mustard sauce and goose liver
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Coffee crusted pork tenderloin, mustard sauce and goose liver
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Coffee crusted pork tenderloin, mustard sauce and goose liver (咖啡醃製豬柳伴芥末醬及鵝肝) ($460)聰明地以咖啡的濃香來中和了豬肉的臊味,可以的話,豬柳還是能更生一點,但大多數人不敢試,鵝肝煎得外層微脆,處理得相當好,但放上鵝肝感覺上有少許格格不入。
M8 Wagyu sirloin, Parmesan cheese and bone marrow
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1 likes
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M8 Wagyu sirloin, Parmesan cheese and bone marrow
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M8 Wagyu sirloin, Parmesan cheese and bone marrow (和牛西冷伴巴馬臣芝士及牛骨髓) ($590)簡單的煎至medium rare,塗上旁邊小小的一片牛骨髓髓,令肉味更濃郁,對在下這等牛迷而言,真是最好不過。
Dessert
Tiramisu Angelini style
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Tiramisu Angelini style (自家製意大利芝士餅) ($98)賣相完全脫離常規,想起來有點像解構甜品,軟泡沫芝士下面是咖啡啫喱,旁邊放上海鹽雪糕,香濃軟滑。
Chocolate ice cream drowned in coffee, chocolate crumbles and white cream foam
18 views
1 likes
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Chocolate ice cream drowned in coffee, chocolate crumbles and white cream foam
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Chocolate ice cream drowned in coffee, chocolate crumbles and white cream foam (朱古力雪糕伴咖啡、朱古力餅碎及忌廉泡沫) ($98)起初令人還以為是Tiramisu,置底的是朱古力餅碎,之後是忌廉泡沫,吃之前澆上espresso,然後流入每一層中,令每舀一口都帶有咖啡的馥郁,入口感到有種爆裂傳來,原來是加入了爆炸糖,充滿了玩味。
Meringue drops, almond sauce and salty caramel ice cream
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Meringue drops, almond sauce and salty caramel ice cream (蛋白餅伴杏仁汁及海鹽焦糖雪糕) ($98)是朋友摯愛,蛋白烘得外脆內綿,滲出絲絲杏仁芳香,配上海鹽焦糖雪糕,好吃得令朋友消滅了一半。
Soft biscuit with gianduja mousse and Novi hazelnuts
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特意把最濃稠質感的Soft biscuit with gianduja mousse and Novi hazelnuts (鬆脆餅乾伴朱古力慕絲及榛子) ($98)放在壓軸的一刻品嚐,入口豐腴,舌尖都給甘甜的味道包圍了,幸福的感覺悠然而生。
難得的一天,滿足的一餐,人就是要甘於平凡,樂於享受每一天。

(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
  • Lurisia
  • 麵包籃
  • Raw Sicilian red prawns
  • avocado
  • green apple and yogurt sauce
  • Scampi
  • pineapple
  • cucumber
  • watermelon and lime
  • Piedmont Fassone beef tenderloin tartare
  • shallots
  • pine nuts
  • puffed rice
  • home-made carrot and was
  • 意大利牛肉韃靼
  • Spicy goose liver terrine
  • wild berries and white balsamic vinegar
  • 自家製意大利黑白幼麵伴帶子、大蝦及紅蝦
  • 北海道海膽
  • 自家製意大利幼麵伴黑松露
  • Black truffle risotto with spring onions and sea urchins
  • Home-made tagliolino with white truffle
  • M8 Wagyu sirloin
  • Parmesan cheese and bone marrow
  • Honey pigeon brest
  • pigeon leg tempura
  • vegetable couscous and mixed green salad
  • Tiramisu Angelini style
  • Meringue drops
  • almond sauce and salty caramel ice cream
  • Chocolate ice cream drowned in coffee
  • chocolate crumbles and white cream foam
  • Soft biscuit with gianduja mousse and Novi hazelnuts
Trainee Gourmet
1
0
Me and my wife had dined here last night for a birthday night of my wife.In Summary, the Food was terrible, the staff was rude, the cake we ordered for the gift to my wife never came out, the window seat that we had asked for, was too far away, the bread we ordered was also never delivered. We will never come back to this restaurant again. Never consider for the event occasion.The service - As a birthday gift to my wife i had ordered the Cake the day before, (in this restaurant you have pre-orde
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Me and my wife had dined here last night for a birthday night of my wife.
In Summary, the Food was terrible, the staff was rude, the cake we ordered for the gift to my wife never came out, the window seat that we had asked for, was too far away, the bread we ordered was also never delivered. We will never come back to this restaurant again. Never consider for the event occasion.
The service - As a birthday gift to my wife i had ordered the Cake the day before, (in this restaurant you have pre-order the cake 24hr in advance), and it never came out.
It was strange enough, that I had received the message at 9:20pm of the night before, that i have to "FILL IN" the "cake order form", Print it, Write it, Scan it, and send it back to them (to Deli Kool) in order to appropriately get the cake order through. I had asked them to process it, because I had no printer, and scanner to immediately send the order back. There were no reply.
Additionally, there were set of complimentary bread we asked to add when they asked if we want more, and when we clearly replied with Yes, it was just forgotten, and never delivered.
The Window seat we asked to arrange, it was never arranged and it seemed that one seat was left open until we left the restaurant.
The service itself just ruined our night.
The Food - We had ordered the Lamb chop and Risotto. The lamb was surprisingly surreal small size, with probably around the size of table spoon!!, with little bones attached. I had overlooked the other table, where they had reasonably large "Chop" size lamb was served. With HK$460 Lamp Chop, it was clearly over priced table spoon size Lamb.
The Risotto was terribly hard at the rice core, very hard to chew and eat.
The worst part is, someone call me on my phone the day after (today) and telling me sorry about that they forgot the Cake. also telling me "It is none of your business anymore, but we will report to the management". and hang up.
None of my business? yeah, just screwed up the night, and we never come back again, so you are right.
 
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-10-03
Waiting Time
30 Minutes (Dine In)
Spending Per Head
HK$1000 (Dinner)
Celebration
Birthday
Veteran Gourmet
164
1
2015-09-25
好友,不用定時見面,但大家一見,你我說說近況,嘻嘻哈哈的無所不談!是日,特意前來試下Angelini的半自助式午餐。天朗氣清,從大玻璃窗看出去便是維港景致,又是寫意的另一片天~午餐價格相宜:自助頭盤沙律、餐湯及甜品HKD288/位                    自助頭盤沙律、餐湯、主菜及甜品HKD328/位坐下不久,侍應即奉上麵包籃,幾款麵包微暖而香軟,我捨棄了傳統的橄欖油和黑醋汁,選擇了用牛油蘸以麵包來吃,足以令我吃清光!頭盤選擇頗多,而且水準甚高,質素新鮮,小小的枱面放滿了食物,正式為這餐啟動!大蝦沙律、帶子沙律和青口沙律,知道是急凍海鮮,但起碼入口沒有雪味,不能說鮮但仍爽口。生牛肉薄片質素了得,烤蔬菜和菇類沙律,亦相當爽甜新鮮,尤其我喜愛的烤露荀,極為鮮嫩,不禁令我多吃幾條!Parma Ham肯定是美味推介,巴馬火腿油脂分佈理想帶咸香,哈蜜瓜甜度適宜,兩者互相取得平衡,很好的配搭,我起碼來回吃了三、四輪!其他的還有形形式式的意大利莎樂美腸、風乾豬頸肉和不同款式的芝士,單吃頭盤已很超值!吃罷頭盤,是時候奉上餐湯,今天是牛頰湯。湯身清淡,牛味不太香濃,配以青豆、雜菜令口感豐富
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好友,不用定時見面,但大家一見,你我說說近況,嘻嘻哈哈的無所不談!

是日,特意前來試下Angelini的半自助式午餐。
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天朗氣清,從大玻璃窗看出去便是維港景致,又是寫意的另一片天~
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午餐價格相宜:自助頭盤沙律、餐湯及甜品HKD288/位
                    自助頭盤沙律、餐湯、主菜及甜品HKD328/位

坐下不久,侍應即奉上麵包籃,幾款麵包微暖而香軟,我捨棄了傳統的橄欖油和黑醋汁,選擇了用牛油蘸以麵包來吃,足以令我吃清光!
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頭盤選擇頗多,而且水準甚高,質素新鮮,小小的枱面放滿了食物,正式為這餐啟動!

大蝦沙律、帶子沙律和青口沙律,知道是急凍海鮮,但起碼入口沒有雪味,不能說鮮但仍爽口。生牛肉薄片質素了得,烤蔬菜和菇類沙律,亦相當爽甜新鮮,尤其我喜愛的烤露荀,極為鮮嫩,不禁令我多吃幾條!
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Parma Ham肯定是美味推介,巴馬火腿油脂分佈理想帶咸香,哈蜜瓜甜度適宜,兩者互相取得平衡,很好的配搭,我起碼來回吃了三、四輪!
其他的還有形形式式的意大利莎樂美腸、風乾豬頸肉和不同款式的芝士,單吃頭盤已很超值!
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吃罷頭盤,是時候奉上餐湯,今天是牛頰湯。湯身清淡,牛味不太香濃,配以青豆、雜菜令口感豐富,小小的一碗份量剛剛好!
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主菜的選擇頗多,有七、八款,令人眼花撩亂,最終我選擇了鱈魚柳伴洋蔥、酸豆,白酒汁及薯蓉
1063 views
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鱈魚本身沒有過多調味,烹調的時間掌握準繩,令肉汁鎖住在魚肉之間,保持魚肉鮮嫩,鮮味十足。慶幸的是,魚柳連我最喜愛的魚皮一同呈上,魚皮沒有烹調過火而口感變靭,夾著酸豆、洋蔥一起吃感覺清新。不得不讚那一少撮伴碟薯蓉,口感細滑不膩,令我想再度追加~
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來到甜品環節,我選擇了雪糕和雪葩
青檸雪葩配以椰子雪糕,前者味道微酸,口感清新,洗滌味蕾。後者質感幼滑帶點椰子絲,配上兩條杏仁脆片,不錯!
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茶飲以泡沫豐盈,質感幼滑的cappuccino作結,感覺十分滿足!
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吃一頓豐富午餐,面對迷人景致,與友人抒懷暢談,人生一大樂事也~
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(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-09-10
Dining Method
Dine In
Type of Meal
Lunch
Rising Gourmet
44
1
餐廳環境舒適寧靜,坐位寬闊,又可對著海景享用午餐,是假日的好選擇。艾琳熊用餐當天是公眾假期,中午供應semi buffet,可以任食前菜和甜品,另外還有湯和主菜,每人$408,匯豐白金信用卡(或以上級數)有七折,所以埋單只需三百多元,就有超豐富午餐和酒店級服務。先來麵包籃:自助沙律吧的亮點是有多款好味的hams:沙律則不過不失:豆湯是意大利餐廳常喝到的味道,喝完已半飽:主菜有幾款選擇,我這個是煎鱸魚,難得地在西餐吃到魚的鮮味,值得一讚,哈哈……甜品款式不算少,tiramisu、熱情果奶凍、咖啡奶凍等,都有一定水準。最後還有petit four配咖啡或茶,艾琳熊真的飽到捧著肚子走。艾琳熊推介指數:4分,值得一試 
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餐廳環境舒適寧靜,坐位寬闊,又可對著海景享用午餐,是假日的好選擇。
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艾琳熊用餐當天是公眾假期,中午供應semi buffet,可以任食前菜和甜品,另外還有湯和主菜,每人$408,匯豐白金信用卡(或以上級數)有七折,所以埋單只需三百多元,就有超豐富午餐和酒店級服務。

先來麵包籃:
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自助沙律吧的亮點是有多款好味的hams:
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沙律則不過不失:
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豆湯是意大利餐廳常喝到的味道,喝完已半飽:
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主菜有幾款選擇,我這個是煎鱸魚,難得地在西餐吃到魚的鮮味,值得一讚,哈哈……
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甜品款式不算少,tiramisu、熱情果奶凍、咖啡奶凍等,都有一定水準。
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40 views
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最後還有petit four配咖啡或茶,艾琳熊真的飽到捧著肚子走。
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艾琳熊推介指數:4分,值得一試

 
(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-07-02
Dining Method
Dine In
Spending Per Head
HK$350 (Lunch)
Dining Offer
Credit Card Offers
Novice Gourmet
5
0
2015-04-10
尖沙咀有質素semi buffet 有好多選擇,今次選擇左呢間同友人聚餐,入到餐廳門口雖然裝修較舊但感覺舒服,餐廳有一列窗望到維港海景加上平日客人唔多,絕對係慢食及傾談既好地方,雖然前菜唔及The One~Harlan多,但精細及始終係酒店服務態度好專業比客人有种享受既感覺
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(The above review is the personal opinion of an user which does not represent OpenRice’s point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-04-09
Dining Method
Dine In
Spending Per Head
HK$360 (Lunch)
Recommended Dishes
  • 餐包配番茄蓉醬
  • 前菜
  • Ham
  • 桶型意粉伴蟹肉汁
  • Traditional tiramisu
  • 送茶小點
  • tiramisu