66
18
5
港鐵九龍站 C1/ D1 出口, 港鐵柯士甸站 B5/ D1 出口
電話號碼
2263 2270
開飯介紹
天龍軒中餐廳裝潢以紅木為主,加上落地玻璃窗,讓您一邊品嚐廚師烹調別緻的粵菜,一邊飽覽香港醉人景色。餐廳備有獨立宴會廳,適合款客及慶祝活動。 繼續閱讀
獎項殊榮
米芝蓮二星餐廳 (2013-2016)
特色
同客食飯
營業時間
星期一至五:12:00-14:30; 18:00-22:30 星期六、日及公眾假期:11:30-15:00; 18:00-22:30
付款方式
Visa Master AE 現金 銀聯 JCB、Diners
座位數目
164
其他資料
自帶酒水 詳細介紹
泊車 詳細介紹
電話訂座
加一服務費
食評 (92)
新晉食家 2016-06-07
6394 瀏覽
weekday真系令人覺得時間過得好慢吖,上班似條蟲,落班就似條龍,都無知點樣講自己先岩,落班之後時間就開始飛快咁過,成日都一下子就過咗成2粒鐘。七點左右我地系天龍軒度,最近真系十分之缺能量,為自己點咗一個東坡肉,希望可以加下油!天龍軒嘅東坡肉好似藝術品咁,造型就好藝術,味道更加之好食喇。東坡肉肥嘅地方就感覺好霖,而且東坡肉有小小甜,顏色非常之深,暗色調,關鍵系都無咩油,仲有瘦嘅部位我更中意食,好好味。我地仲點咗一個燒買,幾入味蝦,都幾唔錯下,一份裡面有幾隻吧,價錢還可以。東星斑咧,我就感覺唔出有腥味,去腥嘅方法實在係太強大辣,魚肉好嫩喔。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
卓越食家 2016-05-31
4920 瀏覽
天龍軒位於九龍icc 102樓~氣勢排場高尚~不失為米芝年得獎餐廳,也是實置名歸叫左半隻片皮鴨~表皮同肉質比例剛好!也不算十分油膩~鴨肉緊緻不鬆散!包住片皮鴨既簿皮真的夠哂簿~最驚厚實皮~~配上京葱,青瓜絲,甜醬!入口真的太惹味!「來回地獄又折返人間」既感覺!太感動了之後有蟹肉羹,味道非常鮮甜,鮮味!質地夠哂「傑」身~蟹肉份量十足~啖啖肉!之後有松子蟹肉蛋白炒飯~~炒飯炒到非常乾身~絕不油膩~粒粒晶瑩剔透!松子口感爽脆,配埋炒飯好匹配,有畫龍點晴之感冷盤有松露翡翠卷,坊間既黑松露得少少~呢度有大大片又香又甜~卷入面既菜軟淋淋,個人不太喜歡這菜~反而雕左花既菜更鮮甜可口甜品就有蛋白燉燕窩,足料燕窩,入口樕滑 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
殿堂食家 2016-05-21
7098 瀏覽
After many sleepless nights filled with endless feedings and diaper changes, we finally managed to get through the toughest part of parenthood. Yes, my little nugget is finally 100 days old this week! I decided to throw him a small party inviting all our close friends and relatives along but first up, we needed to come up with a venue.There's obviously no such thing as a perfect venue but we wanted something closer to home so the nugget doesn't need to travel very far for the party. It ended up being a two-horse race between Tin Lung Heen (天龍軒) and Sing Yin (星宴).After checking out this view on our site visit, I pretty much had my mind made up. WOW!Thanks to the help of the team here at Tin Lung Heen, we had a wonderful time. The never-ending parade of delicious dim sum started with this baked crab meat tart with onion and cheese (洋蔥芝士蟹肉撻). The combination of crab meat, onion and cheese was sweet and flavorful, perfectly complementing the crisp, flaky pastry.(Photo credit: Fishie)Pan-fried bean curd sheet with garoupa, shrimp and fine herbs (香草星斑蝦肉腐皮卷) was another beautiful bite-size dim sum with garoupa and shrimp harmonizing each other perfectly under that crispy sheet of bean curd.(Photo credit: Fishie)And who can resist the house specialty - barbecued Iberian pork with honey (蜜燒西班牙黑豚肉叉燒)? I have always got a soft spot for fatty char siu (肥叉) in my heart and this is brilliantly executed. Tender and succulent. I certainly won't mind having an extra piece.(Photo credit: Fishie)But the star of the afternoon belonged to this soup dumpling with conpoy and fish maw in supreme stock (龍軒瑤柱花膠灌湯餃).We are all accustomed to seeing the dumpling(s) as the focal point of this famed Cantonese dish but not this afternoon though, as the supreme stock and fish maw have totally stolen the spotlight. The soup really blew me away with its richness, sweetness and volume. I thought the dumpling, working well in a supporting role this time, also delivered. Like I said, it's the best dish of the afternoon without a question.(Photo credit: Fishie)At this point, we have switched back to dim sum and it's another trio which has come to impress us. I wasted no time checking out the steamed golden shrimp dumpling with bamboo shoot (龍軒筍尖蝦餃) in the middle and it was again perfect. Perfect in its bite size the way it should be.But that was just the beginning. I thought the steamed pork and scallop dumpling with fragrant coriander (香茜帶子燒賣皇) was even better with the delicately sweet scallop leading the charge in this one. I tampered with the seasoning a bit by adding some XO chilli sauce on top and the result was heavenly!(Photo credit: Fishie)Equally enjoyable was the baked barbecued pork bun with almond flake (西杏酥皮焗叉燒餐包), a dish that I thought Mott32 does a marvelous job with but this one managed to top it with the almond flake topping. Another masterpiece.(Photo credit: Fishie)Finally, we are ready for our main dish and it's a pair of sautéed prawns skewed with chopped Jin Hua ham and vegetable (金腿碧玉簪蝦球) taking centerstage. The bouncy texture of the prawns was very nice and the savory flavors were wonderfully enhanced by the bits of finely diced Jin Hua ham.The prawns were served with a bowl of fried rice with egg white, conpoy and diced ginger (瑤柱薑米蛋白炒飯).If there's one area that needs a bit of reinforcement, it's probably the dessert department. This trio of sweetened red bean cream with vintage tangerine peel and lotus seed (陳皮蓮子紅豆沙), chilled hawthorn and preserved plum jelly (山楂話梅一品糕) and coconut red bean pudding were drawing mixed reviews from the crowd. Personally, I'm giving thumbs up to the coconut red bean pudding (left) and thumbs down to both the red bean soup and hawthorn plum jelly.It was an afternoon to remember. The incredible view from 102nd floor, impressive parade of dim sum, impeccable service and of course, the company of our beloved ones. I hope to do this all over again for the nugget's first birthday.Special Thanks to my foodie friend Fishie who is kind enough to lend me some of her food pictures. Most of mine looked awful but I do have the perfect excuse as I was too busy flying around the place entertaining our guests. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)