Been to 唐閣 several times now, like everything they do. The dining room are very nicely done, tables are far apart then most restaurants, so it's quite quiet. Lighting are dim and moody, seats are comfortable. Our favorite dish include 豬腳仔, 片皮雞 and 乳豬. Come here with the discount card and the damage won't be too bad. We try 鹹酸菜鴨舌last time and it was surprisingly tasty too. Try it !

I had a few pictures uploaded but not sure how to link to the review, visit my pictures if you like.

Cheers !

光顧唐閣時，其實係十月O既事了

為慶祝太太生日，決定揀呢間米之連2星餐廳

當日點左2個"客餐"，連甜品、生果共有8道菜︰

焗釀鮮蟹蓋 - 蟹O既鮮味配合洋蔥O既香甜, GOOD！

珊瑚雪蛤大鮑翅 - 翅夠大條，翅湯鮮味

金銀麻鮑甫 - 入味，燜得夠火喉之作

鮮露荀螺片蝦球 - 蝦夠鮮，整體爽口彈牙

西檸煎軟雞 - 西檸雞冇咩驚喜，唔通呢味餸真係好難有突破？

瓢香荷葉飯 - 飯粒爽口，沾滿荷葉香味

桂花糕、蛋黃蓮蓉酥 - 桂花糕清甜可口，蛋黃蓮蓉酥亦鬆化

鮮果拼盤 - 水果新鮮又夠凍，連碟都有雪過，抵讚！

由坐低到點菜，待應全程主動斟茶，服務周到~

我同太太都好滿意

以此服務、菜色水平，貴也值得

米之連2星，名不虛傳！

久遺了唐閣,因地點始終不是網絡交通點,
但今晚在座上也彼令人有種寧靜遊閒的感覺,
除卻有少部份食客劃破沉寂,這裏環境令我從這一週的煩惱裏抽身.

食物的質素,令我跟友人都食指大動,這晚有:
叉燒并乳豬件(四件)$200 - 美味,鬆化!
Ports焗美國蠔 - 嘩!肥美,入味又乾身,肉汁完全鎖住!
p.s.以上佳餚,相片欠奉,因記起要紀錄下來時已食得七七八八.

薑葱魚雲煲$180 - 不是很多人喜歡魚頭,但這個菜做得好,一樣乾身入味,有肉!正!
上湯浸豆苗$110 - 時零菜,冇失手!

甜品:
蛋白杏仁茶$45 - 反而有點失色!就是時間控制不好,晚飯未完揣出甜品,放涼了,自然失色!!!
(以上價目資料不包服務費)

p.p.s.:要比較,仍然是我飯堂DYXXXTY喺尖沙咀的服務比較有經驗及貼心.

萬水千山縱橫

九十八年之前的十月十號,革命黨在武昌起義,中國政局一朝變天,自此廢除封建,眾男子將辨剪.

想起已很久沒有"挑選那些星級食肆",在雙十革命九十八周年的中午,由奇雲高達兄引領大家,來到另一間米芝蓮星級食店,位於朗廷酒店的中菜廳 - 唐閣.一同在星光之下,不談革命,只談風月.萬水千山縱橫,豈懼風急雨翻.

差不多是上年尾,在夏宮滑鐵盧的原班人馬出席,相比夏宮,唐閣的點心,顯然紮實得多.沒有花巧,只有搭實.首先上的咸水角,香脆可口,餡料豐富.椒鹽雞粒同樣做到外脆,內裏雞肉嫩.

飽滿的叉燒餐包,沒有雪山的外表看似平凡,但是老老實實,包身鬆軟,包著份量十足的叉燒,真的不錯.酸薑皮蛋很多地方吃也是差不多,因為是講求來貨問題.如果大家也是出自上環順字頭的阿婆皮蛋,那就不會差得去那裏.

有點浮誇的鮑魚酥,內心是老實人,鮑魚彈牙而帶軟稔,帶有香濃鮑魚味,底下的酥撻,酥化可口.滿口也是牛油香,這兩種加在一起,的確產生了化學作用.燒賣同蝦餃一樣紮實,蝦餃澄皮厚薄適中,入口煙齦不帶粘口,而蝦肉爽口鮮甜.回想起夏宮的蝦餃,再吃唐閣的蝦餃,已經是一念天堂,一念地獄的感覺.沙爹牛肉腸粉是用瓦煲上,先放腸粉,後再淋上沙爹牛肉.腸粉相當滑溜,但是牛肉就比鬆肉粉下過手腳.有點大煞風景.棉花雞一上,焦點當然對著魚肚,這是我不變的習慣.

燒鵝拼乳豬件例牌,剛好夠份,份量雖小,但燒鵝做到皮脆肉嫩,乳豬件香脆鬆化.也是小食多滋味呢.每個人都有心目中最好的叉燒,有些朋友愛西苑的大哥叉燒,有些朋友愛再興的一斤十兩,吃罷唐閣的叉燒之後,我仍是愛萬麗酒店的滿福樓.這個叉燒的蜜味不夠香,肉質略硬.接下來的炒飯,名字已忘記,無論味道,同質感,近似福建炒飯.

甜品有蛋撻,楊支甘露,芒果布甸等等.除酒店會籍的會員之外,用特定信用咭結帳亦可享用折扣優惠,埋單每人二百六,在酒店"星"級中菜廳吃一頓午飯,也是合理價錢.最後要多謝高達兄之悉心安排.

Steamed lobster, crab meat, shrimps and pork dumpling (龍皇帶子餃) - this was the premium dim sum item and came in its own bamboo basket. The taste of crab meat was immediately apparent and dominated. The dumpling itself was basically a collection of four different types of ingredients fused together. Interesting texture, but taste-wise it didn't wow me as I didn't see any apparent reason why these particular ingredients should work well together.

Steamed pork, scallop and chive dumplings (韭菜帶子餃) - this was very yummy, as the strong, fragrant chives paired well with the scallops.

Steamed barbecued pork buns (蠔皇叉燒包) - very nicely done. My friend loves char siu bao and these were definitely good enough for her.

Pan-fried rice flour rolls with home-made spicy sauce (XO醬煎腸粉) - now this was a pleasant surprise. I had expected the same type of stuff that I'd normally get from Victoria Seafood (海都), but there was a significant difference. Instead of just simply stir-fried like any rice noodle, these were pan-fried so that the entire outer layer is crispy and crunchy while the inside was still soft. There was plenty of XO sauce encrusted into the outer layer, making it very, very delicious. Really good stuff.

Steamed pastries filled with ham, barbecued pork and spring onions (黃橋焗燒餅) - this was another item which I measured against what I would normally order at Victoria Seafood. The version here was fluffier and lighter, with more oil absorbed into the pastry. While this was also delicious, my preference is for the ones at Victoria Seafood.

For dessert I ordered the mung bean soup (香草綠豆沙), because the Chinese name led me to believe that somehow they decided to add vanilla to it instead of the usual sea kelp found in Cantonese versions of this dessert. Well, I discovered that in this case 香草 did not actually mean vanilla, but some type of herb used sparingly that I didn't even detect any taste or fragrance. And there was still plenty of kelp in the soup. Bummer.

Service was very attentive, which was a nice surprise. The whole dining experience was very pleasant, and I'm left wondering why it took me so long to make my way here.

original blogpost: http://chi-he-wan-le.blogspot.com/2009/10/impromptu-dim-sum.html

八人訂了以下菜式 :-

(1) 釀焗鮮蟹盒 - 好多蟹肉及超鮮味

(2) 翠綠螺片帶子 - 好味

(3) 肘子翅群雜菜煲 - 好香, 好味又抵食, 好多肘子翅群

(4) 富貴鹽香雞 - excellent!

(5) 薑汁炒玉蘭 - 清得黎very good

(6) 鮑汁靈芝菇炆麵 - 杰左d, 是粗蛋麵做的

(7) 美味甜品 - 蛋撻仔及桂花糕, 好味又cute

估不到酒店俾左個小廳我地, 如果拉埋布簾似間房, 好靜好寬敞, 我們傾到11點打烊還不捨得走, 因有東亞白金咭有85折, 每位只是hk$300. service好掂!!!

好久沒有在這裡寫食評了. 好久不見.

假期的第一天, 一早就去了彈安息禮拜, 能夠充實的過每一天, 也是神的恩典, 能夠繼續去彈下去, 也實在要珍惜.

之後落返去尖沙咀, 同文迪會合, 就上來了這家酒店飲茶, 享受一下假期. 之前吃的米記二星也是西餐, 中餐就係第一次.

環境是沒有挑剔的地方了, 坐位擺得闊落, 跟隔離臺保持一定的空間感. 不過係比較昏暗, 相對外面的大太陽, 更令人有想睡的感覺. 服務方面, 一坐底就出問題了, 叫了茶係忘記送來, 開茶都要等好一陣子. 但似乎只係個別事件, 之後的服務係相當稱心的.

兩個人吃點心, 都係叫幾樣好了. 共有26個選擇, 當中揀了5個鹹點, 2個甜點來試.

叉燒焗餐包 $35: 7分, 一客3件, 賣相也對辦, 但一咬落口, 咦, 溫溫吞吞的, 似乎實在不太對路. 包是鬆軟的, 叉燒也幾靚, 肥瘦適中, 但不夠熱的叉燒餐包始終令人失望.

沙爹牛肉煎腸粉 $45: 8分, 一大煲上, 份量算幾多. 沙爹汁點上煎腸粉, 相當香口, 牛肉沒有化學成份, 也可以.

原隻鮑魚雞粒酥 $40: 7分, 一件$40, 都係只要一客好了. 又係那個問題, 不夠熱, 溫溫吞吞的, 鮑魚普普通通, 但總算煮得火候剛好, $40一小件, 試過算數.

香滑麻茸包 $35: 5分, 見有小弟喜愛的麻茸包, 當然要一客. 包濕了點, 麻茸不夠香, 見圖大家或許不能看出, 其實而個係迷你版麻茸包, 份量係非常袖珍. 跟福記的比......

龍蝦瑤柱灌湯餃 $83: 6分, 也想到應該不是老式做法, 但也要了一客分吃. 龍蝦肉比較老, 也沒有鮮味, 幸好小弟吃完也沒有敏感. 個湯只係清湯般的, 味道一般. 要到$83一客, 好像不太值得了.

蓮蓉西米焗布甸 $35: 8分, 全個下午最好的還算這個布甸, 文迪覺得偏甜, 小弟覺得以蓮蓉西米焗布甸來講, 甜度是能夠接受. 蓮蓉小小的, 幾香, 焗得熱辣辣, 係忍不住一口一口的吃下去.

迷你風車酥 $33: 7分, 賣相幾精緻, 但熱度又係不夠. 為何? 個酥幾鬆化的, 一口吃完一件, 不錯的.

整體來講, 不是差的, 但又不能令人留下深刻印象. 當然, 這裡優勝的地方係舒適的環境. 悠閒的吃個午餐, 還是寫意的. 當然, 跟其他二星法餐去比, 又好像有一大段距離了.

上星期約咗班朋友出嚟敍吓.一早就打電話book枱
六點幾去到.我們是第一枱客之後服務員帶左我地入去坐VIP房
最好今次就向無敵大海景.酒樓裝修夠骨子.豪華的裝潢環境都好舒服
點了很多很多很多小菜.
乳豬拼盆乳豬好好味,d皮超脆
西蘭花帶子雞球- D帶子好鬼大粒極好味
一品鍋材料豐富,有鮑片,,海參,帶子,冬菇,花膠,菜膽等個汁超級鮮甜
百花釀蟹鉗一人一隻.足夠十三個人食外脆裡面的蝦膠，流著甜美的肉汁，不錯
黎一個係紅燒大鮑翅幾好飲分量多
蒸石斑條魚好厚肉蒸得火侯剛好超級新鮮廿三蚊一兩都食得過
炸子雞-雞脆皮真好好味!一D肥膏都沒有皮脆肉嫩
楊洲炒飯-炒得好乾身，不會太油，飯粒幾爽，配料亦十足
侍應服務亦訓練有素.非常之周到.幫你換碗碟換得好密.服務態度值得一讚

不少得合時甜品布甸/ 生果
叫左幾罐啤酒連酒水還有(鮮榨橙汁/西瓜汁/仲有餐酒)埋單三千八百幾.都算係咁(十三個人食)
難得樣樣都好好食.總括來說一定會再來呢

今年生日飯決定揀呢間米之連二星級,前一日訂檯.入到去格調幾優雅,我地被安排到樓上近窗邊,檯與檯之間很闊落,環境很寧靜,很舒服.

點咗個二人套餐$900,每一道菜都是等你食完才上另一道菜.

百花釀蟹拑 -- 中間的蟹肉幾鮮甜,個皮炸得很脆,夠熱,百花肉亦有很多,可惜的是比較多油.

古法雞煲翅 -- 翅很多,雞絲亦不少,亦很大碗,味道調較得剛剛好,不醎,湯底亦幾清.

西湖龍井鮮蝦球 -- 蝦球煮得非常好味,非常爽,好似食緊龍蝦咁,加埋啲苦苦地嘅龍井葉,感覺不錯..

鮮白菌黑椒雞球 -- 白菌幾新鮮,雞球亦煮得幾淋,黑椒汁亦煮得很入味,不會太過辣,不過如果少啲油會好啲.

瑤柱葱花蛋白炒飯 -- 很大碗,炒得剛剛好,不會太硬亦不會太軟,瑤柱份量亦不少.

鴛鴦映美點 -- 蛋撻仔雖然細細粒,但酥皮很脆.

環球鮮果拼盤 -- 很大碟,有很多種類,包括有兩片哈密瓜,兩片西瓜,兩片菠蘿,幾粒藍莓及紅莓,一大片芒果,生果很甜,不過太多唔知食邊樣先.

整體上食物質素算上乘,不過更加喜歡這裡的服務,經常主動替你加茶,最後埋單因為用AE有八五折,所以埋單都係$900.

5/2(四) 8:30pm
相約剛從第二個家回歸的I小姐共膳,於"唐閣""應診".我倆點了最經濟的$900二人餐:釀蟹拑,雞煲翅,龍井蝦仁,鮮白菌黑椒雞柳,蛋白瑤柱炒飯,鴛鴦映美點及鮮果拼盤.

釀蟹拑--長相飽滿的蟹拑肉地結實,蟹味討好,亦沒滿口油的弊病.

雞煲翅--粗身的魚翅及其得體的份量輕取一分,口感豐厚滑順,鮮味尤甚,稠度恰好的湯羹再加一分,連雞肉亦一絲不苟的幼滑以及其味道之真實,豐美甘飴的雞煲翅!

龍井蝦仁--一客兩隻的肥碩蝦仁爽脆無比,茶香清雅地滲進蝦仁中

鮮白菌黑椒雞柳--雞柳嫩口而重黑椒香;白蘑菇則索透雞汁及黑椒味,平凡中見真章!

蛋白瑤柱炒飯--飯粒炒至粒粒分明,清爽利落;唯食味似乎偏向清淡.

鴛鴦映美點--蛋黃蓮蓉酥及桂花糕;是全晚最不起眼的菜式;蛋黃蓮蓉酥談不上鬆化,蛋黃蓮蓉餡味道踏實;至於桂花糕,可別提了...

鮮果拼盤--鮮果拼盤;以西瓜,菠蘿,芒果,哈密瓜及蜜瓜作拼盤,份量及質素同樣教人眼前一亮,水準高超的果盤!

服務仍維持高水平,折後的盛宴花消約$330一位,依舊讓我青睞的中菜廳!

Came here for lunch to try their lunch dishes. They have dim sims, a set course lunch as well as serving the dinner dishes.

Generally speaking, the menu is kind of interesting for Cantonese food, as some menu items aren't the traditional fare items.

Food taste wise - well I have to say, I wasn't overly impressed with certain Dim Sim items, especially their steamed items. Don't get me wrong, its actually passable and above the average standards, but it is certainly not as good as Fook Lam Moon quality, despite the extra Michelin star here.

Other dishes are so-so as well, including desserts which are not outstanding.

Overall I would only recommend this restaurant for its very nice traditional decor setting, but unfortunately the food is just nothing out of the ordinary. Its nearly the same quality as Lung King Heen in 4 Seasons Hotel from my point of view, which means its around the 75-80 out of 100 mark.

However the prices here are very reasonable for lunch and dinner dishes are still cheaper than Lung King Heen, which itself isn't overly expensive anyway by world standards, although the food in both restaurants are nothing to rave about.

If this restaurant is representing the best Cantonese and Chinese food in Hong Kong, then I would have been ultra disappointed. My Japanese dining companion certainly was not impressed at all. Not even remotely so.

環境寧靜,闊落,舒適,服務一流,符合5星HOTEL的應有水準

至於食物呢,LANGHAM系列酒店的中菜廳都是有口碑的,自然不會差.可其中以唐閣的格調訂得最高,除非想吃這兒著名的名貴菜式,否則還是去味道不相伯仲的姐妹店明閣比較抵食

不管怎樣,這次有特別DISCOUNT,就來試一次了

唐閣豉油雞
是即叫即做的,所以要等比較久,但也很入味,有水準

西蘭花帶子螺片
帶子肥大肉厚,螺片爽,帶子螺片都很鮮甜

花菇花膠海參煲
花菇肥大肉厚有冬菇香,海參發得很好,花膠也滑和厚肉

所有菜式都令人滿意

Today I went to Tang Court for Dim Sum lunch. The food was nice. I loved the 肴肉 ($65) very much. The other dim sum dishes were good especially the barbecued bun ($35). Their shrimp dumplings ($45) were good but ming court was better. However, the dessert banana ball was not up to standard. The skin was oily and thick. There was not much banana . I prefer something like 高力豆沙香蕉 of Spring Deer restaurant. The table next to us ordered fried noodle and it looked nicer than my dishes

Service was good. The waitress and waiters all wore a smile. They helped refill the tea in a polite and efficient manner.

However, the table was opposite to the toilet and we were very disturbed when people went in and out. I think they should definitely rearrange the setting.

At first I booked the table for 3 but my friend did not come. They still charged me 3 pp for cover which I noticed after went home. So I take away some of their marks and just give them a OK.

到酒店餐廳吃飯最主要的大前題不是價錢, 而是特色...
小弟吃過朗廷內的唐閣, 得出以下的評價

環境
環境闊落, 餐桌放得很疏, 除非說話特別大聲, 否則應該不會被隔離檯的人聽到對話
位於尖沙嘴朗廷酒店內, 地方寧靜舒適

服務
有高級酒店水準, 一分錢一分貨 --- 不斷有人給斟茶, 不用紙筆下單, 有禮貌那些不用多說了
要說當然要說茶! 小弟叫了龍井, 味道一流, 是頂級龍井也! 吃飽後每人有一杯鮮焗的龍井茶供應 (小弟乃好茶之人, 建議各位千萬要喝第二杯, 因為那時精髓所在也!)

味道
頭盤 "淆肉海蜇頭盆" 味道普通, 肉只有5 個... 海蜇也只屬一般, 唔夠爽
先不說點心, 另一碟小炒 "家鄉炒粉腸"(有蛋, 腸粉, 肉鬆, 花生等材料) 有其特色, 少油, 好吃!!
小食 "椒鹽九肚魚" 卻不知所謂, 炸粉過鹹之餘九肚魚卻沒有味道 (魚的鮮味給炸粉蓋過)..
點心 "蝦餃" 和 "春卷" 都好吃, 不過不至於特別; "燒賣" 和 "牛肉球" 就普通, 中級茶樓水準
"牛油果銀雪魚焗飯" 叫的時候幻想自己會做的方法是芝士白汁焗, 但相信酒店的大廚會有另一個更好的方法泡制, 結果... 竟然被小弟猜中 --- 真的是芝士白汁焗!! 更可惜是銀雪魚的鮮味完完全全被蓋過了!!! 可惜...

抵食
抵食程度屬於偏低... 因為價錢對普通人會偏高 (小弟是會員, 有67折優惠及現金券), 而且比較起其他同級酒店餐廳太少特色名菜了 (因為現在是夏天, 所以餐牌上沒有著名的荷葉飯)
只此一次, 下不違例

某日星期六約12時經過，想去飲茶，竟然FULLY BOOK，跟住星期五BOOK 星期六飲茶又是FULLY BOOK，即BOOK 再下一個星期六，終於有位。

原來酒樓約十幾張枱，唔是好大，裝修清雅，比較中國化。飲茶過程中，待應會適當時候會來跟我倒茶，不用開聲，我不用動手。當開一壺普洱茶，不用說就開一壺淡淡的，因未食東西，不要太濃的，但當我們食完之後，自動每人再焗一盅濃的靚茶葉，而每枱都有轉盤，就算二人枱都有，真是細心。

九肚魚$60，無洞庭樓咁肥美，但都OK
XO醬腸粉，不辣，應自家制，無乜香蒜，但都OK
芉蓉海鮮盒$40，夠鬆化。
义燒包$$45，三隻，用銀器盒上枱，好高貴，皮和餡都好味!
要推介奶皇草莓糯米糍，$33，軟軟及彈性，不太甜，賣相又靚