Hoi King Heen's Reviews - OpenRice Mobile

Hoi King Heen 海景軒
English Address : B2, InterContinental Grand Stanford Hong Kong, 70 Mody Road Tsim Sha Tsui
Chinese Address : 尖沙咀麼地道70號海景嘉福酒店B2層
Map : Display Map
Phone No. : 2731 2883 (Add to Contacts)
Categories : Guangdong | Chinese Restaurant | Hotel Restaurant | Dim Sum | Business Dining | Fine Dining
Spending : $301-$500
Overall Score : 4.1
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Other Information

Signature Dishes: Steamed Crab Claw with Egg White & Yellow Wine、Glassy shrimp bean curd with spinach、Steamed Chicken with Stuffing、Grilled Chicken with Truffle、Braised Spare Ribs with Bejing Sauce and Plums、King Prawns, Duo Flavours Deep-fried & Stir-fried With Celery
Opening Hours: 星期一至六: 11:30-22:30; 星期日: 10:30-22:30
Number of Seats: 200
Payment Method: Visa、Master、AE、Cash、JCB
Alcoholic Drinks: Yes
May Bring Your Own Wine: 可以
Cake-cutting: Yes
10% Service Charge: Yes
Phone Reservation: Yes
TV: Yes
Parking: Yes

Gourmet Reviews

English only | English & Chinese

1 to 5 of 11 reviews:
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Very Creative. But do all Food taste Amazeballs?
2012-11-17
HK Epicurus (1075 Review(s))

Fried Carp Fish Balls 鳳城鯪魚球 -
These were strong in fish taste and springy, actually not many shops do this well nowadays except some local or Macau’s noodle shops. I thought this was easily the best one I’ve had. with Freshwater Clams Condiment Sauce - 蜆介. There seems to be 2 varieties I encounter, one is salt-cured and alcohol fermented in taste. The version here was the fresher variety and also great. Loved it but thought it could have more alcohol influence too. Not too salty. ~ 9/10

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Roasted Pork Stuffed with Chinese Sausage 明爐臘腸卷 -
A Signature dish here and not available anywhere else. This was still good but tonight seemed to be a little harder than usual. You can also order the specially ordered Liver Sausage version. ~ 7/10

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Honey Glazed Eel 蜜汁燒河鰻 -
I think these were sliced up a little too thinly, and it didn’t had a caramelized glaze. Meat was also not as fat and springy in texture as it should be. I prefer the one at West Villa 西苑. ~ 6/10

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Prawn Toast 鮮明蝦窩貼 -
Not the China Town variety, the Cantonese versions usually have a whole deveined prawn fried with Yunnan ham and toast. The texture of this was great and not oily, but majorly lacked real prawns taste. ~ 5/10

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Grouper Fish with Prawn Mince stuffed Mushroom, Broccoli and Egg Puree 龍皇白玉卷 -
The sauce is made from Crab Roe and Salted Egg Yolk. An award winning dish and a must order every time. The taste varies slightly over time but this time it was perfectly balanced. The sauce had more egg yolk than crab roe taste but still we loved it the best. ~ 10/10

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Stuffed Pear with Beef Ribs 水晶牛肋肉 -
This was this year’s winning dish, but one of the birthday girls tried this during the competition and said the Korean Pear in use was now past the season and has changed to a more sour and harder pear casing. But still the beef was flavourful and tender. ~ 6.9/10

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Gingko stuffed Date, 3 Layered Tofu, Tofu Pouch 福袋三味豆腐 -
This dish had people scratching their heads because it had 3 different components unrelated to one another and seemed purely for aesthetic reasons, and certainly tasted so. The date had no point to be there. The trio of Purple Sweet potato flavour, Pumpkin and Soy Tofu layers either had a funky note or didn’t taste like anything. Think it was topped with some undetectable truffle. The right Tofu Pouch was filled with a weak tofu and mushrooms filling. No one got it… ~ 3/10

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Orange and Rose Sauce on Fried Chicken 香橙玫瑰炸子雞 -
The fried chicken here always has a thin skin. The sauce? Apparently this is a new dish and others who have tried it previously think the rose was weak tonight. Otherwise enjoyable and moist. The fried Rose Petal on top surprisingly had no rose taste unlike as tasted on another Rose Petal Smoked Scallops dish, another signature here. ~ 6.9/10

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Duo of Sticky Rice 鴛鴦糯米飯 -
The name sounds simple but the recipe is very complicated. The bottom pan fried white sticky

Spending per Head: HKD500
Overall Rating : Taste4 Environment5 Service4 Hygiene4 Value for Money4

There won't be a next time...
2012-05-27
xCCLemonx (1 Review(s))

I heard so much... but was it AS good? shocked

I actually expected more. Especially reading those thoroughly written reviews. I'm not being upsetting, but I was disappointed. Some of the food was OK. It was seriously NOT worth my money. I think you paid more for design and technology more less the food taste. The designs were cute-- yes they were, and they made simple sweet rice into a design masterpiece-- but I wanted more of a balance of beauty and taste...

The service was great, the waiters were kind. I don't know of the waiting time was annoying or not (because I kept myself busy on phone apps... tongue

) but I guess it was okay... again. The food just wasn't worth it. It was beautiful like I've said, but the taste wasn't too special for a 200$ HKD diced beef dish. I didn't find it as "Wowing" I expected, just because the taste was... bland...

I expected more for the money, and I was disappointed.

It just didn't taste SPECIAL, especially the bill was EXTREMELY SPECIAL (if you know what I'm saying).

Thanks for the try, but I think I'll avoid this restaurant again. There won't be a next time...

(THIS IS MY REVIEW, SO YOUR OWN TASTE BUDS MAY DIFFER FROM MINE.)

Recommended Dish(es): N/A
Date of Visit: 2012-05-27
Table Wait Time: 10 Minutes
Spending per Head: HKD1000 (Lunch)
Overall Rating : Taste2 Environment5 Service5 Hygiene4 Value for Money1

米芝蓮一星的價錢，但有二星的水平.
2011-08-08
HK Epicurus (1075 Review(s))

The story behind Hoi King Heen is a mystique in itself and to be read like a “local‘s secret”. Somehow most Local local’s already knew and unanimously declare it to be the ABSOLUTE BEST CANTONESE RESTAURANT in Hong Kong, whereas it took 3 years after the arrival of Michelin to finally stamp it with a seal of approval, putting them on the history books as a coveted 1 Star contender. Better late than never! So when will it be Gaddi’s turn? A dim sum session with some overseas guests on one occasion was a little mediocre so that jettisoned our plan a bit to organise a grander dinner, yet non-stop persuasions firing in from all sides by numerous foodies confirms that it’s only their A La Carte dishes where they shine. We finally organised a group dinner to try out their High-Canto dishes and it was a superb meal relatively speaking and there were certainly more highlights than many restaurants in town…

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明爐臘腸卷 - 9/10
This is one of the signature, off-menu dishes here. A very good start.
Absolutely works with beers

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明爐燒鳳肝 - 5/10
This looked better than it tasted. It was cooked a bit too solid rather than silky.
Not many people enjoyed this on the night.

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玫瑰花煙燻帶子 - 8/10
This was quite smoky and the caramelized exterior from sugary smoke imparted a nice flavour.
Cooked to the perfect degree. Very good starter. Loved the fried Rose petals

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蛋白花雕蒸蟹鉗 - 8/10
Compared to the one in 天龍軒 , this one had a better egg white texture by far, although the Hua Diao influence there was stronger. Claw wise? Very similar. But at least this came in 1 piece, not 3 self-imploded pieces

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黃金花膠紙芙蓉夾 - 10/10
This is one of Chef Leung’s specialty creations. And it was fried pretty well and crispy, with just the right amount of Salted Egg Yolk coating. The fish-maw inside gave it an extra dimension

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明月抽香豆腐 - 2/10
Braised Pearls of Winter Melon are stuffed with 2 Kinds of Preserved Olives
This is presented as a cluster of grapes, a Signature Dish. Don’t think most people got this dish, as the exterior was undercooked and the inside wasn’t salty enough to balance the dish. Think everyone knew beforehand it’s just art for art’s sake than for taste?

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萬壽果牛肋肉 - 9/10
It’s interesting this has been everyone’s favourite dish here, and not only for this particular night! This tasted really beefy and tender, with the papaya softening it up as a natural tenderiser as well as giving it a sweet fruity flavour. From my point of view however, this is probably one of the easier dishes to make from the kitchen as requires less precision ..

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南乳吊燒雞 - 7.5/10
Fried/Roast Chicken with Fermented Red Bean Curd Sauce
For me, this fried chicken should carry some Red Been Curd flavour on its skin to distinguish it from it’s 炸子雞 cousin. The version here was fried pretty well, the skin was slightly crisp and the meat was moist. The sauce was too diluted weak to my liking

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欖菜玉珠 - 6/10
This is presented as a cluster of grapes, a Signature Dish. Don’t think most people got this dish, as the exterior was undercooked and the inside wasn’t salty enough to balance the dish. Think everyone knew beforehand it’s just art for art’s sake than for taste?

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鮑粒章魚雞粒飯 - 8/10
Fried Rice with Diced Abalone, Octopus and Chicken with Kai Laan
This rice polarized the diners? Some thought the rice was not fried dry enough. Some think the recipe is generic and once again a typical starchy based sauce. IMO, most HOTEL FRIED RICES are not meant to be fried until dry and full of wok-chi from my experience, you’ll encounter the same in many hotel restaurants. It’s suppose to be slightly moist not dry, fluffy and with an elegant wok-chi.. which is very hard to achieve consistently. Judged using this approach, this sophisticated version passed with flying colors. The sauce? Hmmm.
I liked it but everyone is different right? I learned that from drinking many styles of coffee too, you just got to see and understand them for what it is I suppose ! 9/10

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家鄉茶粿 - 8 /10
Pan-fried Glutinous Rice Dumpling filled with Peanuts and Pork
The one and only sophisticated pan-fried version of this dumpling in Hong Kong that is famous, you’ll see everyone order this towards the end of the meal here. I’ve had this before - and this time around it was less sweeter which is an improvement! Needs more pickled veggies and minced pork to bring it to perfection. But very good. 7.5/10

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杏仁茶 - 4/10
Everyone really looked forward to this so-called Signature dessert finale, but it was outright disappointing. Everyone absolutely dejected this tremendously. Although the finishing touches were done table side, stirring in the egg white strands, it was the base Almond cream soup which was so cloyingly sweet yet missing the good almond taste. It was almost like it was fakish and not thick enough. Not the best finish to a meal.

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Overall, nevertheless, this dinner gave us glimpses of hope in more than half of the dishes, whether in terms of recipe, creativity or complexity of thought! This could potentially become a 2 Star Chinese Restaurant come the end of 2011 - but there were some duds which really needs addressing to!

Spending per Head: HKD400
Overall Rating : Taste4 Environment4 Service4 Hygiene4 Value for Money3

Not as good as expected..
2011-06-02
comedicrit (134 Review(s))

Having heard so much praise about this restaurant, I’d been really looking forward to trying it. I really wanted to like this place. But sadly, I’m afraid the food, for me, was not good as it is made out to be. Perhaps it was anomalously off its game that night?

萬壽果牛肋肉
The meat was tender and the use of papaya is unique. That being said, I felt the papaya was somehow not brought out enough. I know it’s not meant to outshine the meat, but it could still have been allowed a stronger presence, instead of being overshadowed by the sauce (what would happen if the sauce was replaced by papaya puree?..just a thought). On the whole, it was really just another beef dish to me, and tender though it was, there was nothing else that struck me as anything special.

鳳凰三色蛋
This was a beautiful creation. It sort of transforms the old concept of 三色蛋 into a fresh and interesting work of art – a primitive commonplace food into something delicate and fitting on a fine-dining table. They were like shining, golden pieces of mosaic tiles. The respective tastes and textures of the three different eggs were well preserved as well.

翡翠口袋豆腐
This was merely alright. There was nothing wrong with it, apart from maybe a blander taste than expected, but nothing about it was really good.

茶粿
I found this quite disappointing. The skin was quite thick, which was made even worse by the small size of the dumpling. The filling was therefore quite scant. I also felt that the skin could have been more chewy, rather than just soft.

炆魚嘴
This dish surprised us by being pieces of fish head, rather than just pieces of the mouth. Not being a fan of fish heads, it may not be fair for me to critique it. Anyhow - we were told it would be very flavoursome, and it was, but I just felt like it was a bit too much like the average fish-head dish eaten at other ordinary Chinese places along with sizzling plates and the like.

芝麻卷 , 紅豆糕
The sesame roll dessert was very soft but lacking in sesame taste… shame.

The red bean one was quite fragrant, but again, it’s quite… plain.

[…why do Chinese fine-dining restaurants love serving really ordinary dessert items (which may often be found being sold on the side of the road in big crude pieces) in the form of dainty, expensive ones…? Weird.]

生磨蛋白杏仁露
This is a famous dessert here… but to be honest, though the egg white was skillfully whisked in, I was disappointed with the somewhat weak taste of almond...

All in all, the dinner wasn’t bad, but I just felt like it could have been better. This is actually a compliment, since it means I feel like it’s got the potential to do so much better.

Overall Rating : Taste3 Environment3 Service3 Hygiene3 Value for Money2

great cantonese food
2011-01-23
Random Nomad (30 Review(s))

hoi king heen is run by chef leung (梁輝雄) who has been with the restaurant for more than 15 years. the restaurant situates at the basement of the inconspicuous intercontinental grand sanford hotel (next to hotel nikko) in TST east, a district once frequented by the rich japanese but since then had been spiraling down. on a side note, i recently spoke with savills the real estate agent and was told that the TST east retail rental rate had plunged 20-25% in the last ten years, whereas the canton road area went up exponentially. the most expensive retail rental in hong kong (and the world) is the LV shop at canton road amounting to HK$5000+ per sqft per month, dwarfing the new york saks fifth by a far, far margin. do not underestimate the shopaholic mainlanders…

chopstick

winter melon stuffed with olive leaves (欖菜玉珠) – first came the award-winning winter melon dish. presentation was impressive – the melon balls were arranged to shape like a bunch of grapes and colored with a dash of finely shaved carrots. it looked so cute that i did not even want to eat it taste-wise was rather refreshing and subtle; the olive leaves were a bit salty and bitter, but matched nicely with winter melon’s light sweetness.

chopstick

beef brisket with papaya (萬壽果牛肋肉) – i do not eat beef, but i was told the beef brisket was tender and flavorful, while the papaya surprisingly matched the beef well and lightened up the otherwise slightly heavy dish.

chopstick

glass prawn (玻璃蝦球) – this is one of my favorite chinese delicacies (功夫菜) that calls for skills and long preparation time. glass shrimps are usually made of tiger prawns, and in order appear snowy white (compared to the regular pink color), the prawns need to first be chilled overnight, then the shell, head, tail, intestines, and outer gray membrane removed (the memebrane gives the classic pink color) together with the ligament near leg area. marinate with egg white, pepper, salt, sugar, oil, for a couple of hours. blanch in boiling water for a couple of minutes then in hot oil (yes, you will get oil splattered all over so wear long sleeves!) et voila. the glass prawns at hoi king heen were excellent, but the truly remarkable was actually the shrimp paste that came with it – it was deeply flavorful, with heavy brine taste and slightly sandy texture that screamed shrimp roe. marvellous!

sweet spare ribs in secret sauce (蜜梅京燒骨) – this was my favorite dish for the night. the spare ribs had perfect fat proportion, and the secret sauce was simply addictive – it was sweet with a hint of tartness, and the spare ribs had a thin caramelized crust outside while the meat inside was crispy and juicy. the dish was chopstick-licking good – kudos!

pan-fried rice cake (家鄉煎茶果) – minced pork and pine nuts inside the glutinous rice cake. i really liked the shell, which was soft, fluffly, and less chewy than the regular chinese rice cake that gets stuck between your braces like bubblegum, if you have them.

it was a good dining experience, one of the best cantonese restaurants i have eaten at and yet not bloodsuckingly priced. the winter melon dish looked better than it tasted, and glass prawns were good though not great; but the spare ribs were very impressive while the soft rice cake was a nice finish. next time i would love to try the black truffle chicken...

full post with pics: http://randomnomad.wordpress.com/2011/01/23/hoi-king-heen/

Overall Rating : Taste4 Environment5 Service4 Hygiene5 Value for Money4

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