226
37
14
港鐵香港站 E2 出口, 步行約7分鐘
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電話號碼
31968880
開飯介紹
龍景軒位於酒店4樓,坐擁九龍半島壯麗景色。餐廳的廚師廚藝創新出眾,提供新派高級粵菜,並選用本地新鮮的高級食材入饌。餐廳裝潢獨特,以玻璃屏風、別致的銀箔天花板,襯托璀燦奪目的維多利亞港景色。
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獎項殊榮
米芝蓮二星餐廳 (2023-24), 米芝蓮三星餐廳 (2009-2022), 亞洲50最佳餐廳 (2017-2021)
營業時間
今日營業
12:00 - 14:30
18:00 - 21:00
星期一至五
12:00 - 14:30
18:00 - 21:00
星期六至日
11:30 - 15:00
18:00 - 21:00
公眾假期
11:30 - 15:00
18:00 - 21:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
食家推介
相關文章
一生必試的中菜。高端奢華的粵菜。價格不菲,但齒頰留香。在我印象中最不能忘卻的是,由侍應遞上桌面上的一碟"叉燒", 它完全充份發揮了叉燒的最高境界,片 皮乳豬件亦是推薦菜,由擺脫到放入後的味道,都能體驗出師傅對食物嘅尊重和好好利用發揮。亦代表了龍景軒這餐館,代表了廚房的精妙巧手烹飪技術,代表了他們品牌的一貫作風,對食物品質嘅保證。飲茶是源遠流長嘅文化,真真正正體驗粵菜廣東茶推薦龍景軒,沒有外面嘈吵的酒樓的喧鬧聲,但有着一份奢華而又不失傳統的飲茶文化。建議大家帶家中長老,不妨到龍景軒一品它的粵菜。
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嚟到龍景軒,先係被迷人嘅環境吸引住,再係每一道菜嘅出現讓人期待不已。從筍尖鮮蝦餃萬勝包,到脆皮燒鴨半隻,每一口都係對味蕾既極致挑逗。筍尖鮮蝦餃皮薄餡滿,咬落去鮮蝦彈牙,筍尖清新,簡直係點心界而嚟既小清新。再講下嗰萬勝包,外層嘅酥皮輕輕一咬就爆開,裡面層次分明,真係得心應手。脆皮燒鴨半隻就更加唔使多講,外皮酥脆到可以聽見,鴨肉入口即化,咸香中帶有微微甜味,完美展現出優質食材嘅精華。而松茸菌瑤柱炒飯,嗰份香氣係真真正正將米飯躍升成為住主角,每一粒米都承載住陣陣菌菇嘅清香同瑤柱嘅鮮味,食落去香而不膩,乜都唔使講,真係勁上癮。最後,幸福感爆棚嘅甜品 — 鮮果奶皇流沙包,個個都似剛剛從天堂微笑低返嚟。咬落去流沙緩緩流出,配上清新嘅鮮果,哎呀,絕世好味!餐飲過程中,更有驚喜嘅茶藝表演,真係為呢場味蕾盛宴畫上一個完美嘅句號。🥟🦆🍵 去過咁多次,依然每次都能夠帶俾我新鮮感,推介給鍾意尋味同享受嘅朋友,一試難忘!
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四季酒店 staycation 包括8道菜嘅晚餐,食過兩度前菜後較為有驚喜嘅菜式有:薑蔥蝦球皇 - 蝦肉精瑩,厚身又彈牙。蠔皇南非鮑魚和牛面肉 - 鮑魚厚身又入味,牛面肉只有一個小粒方,但肉質腍滑,肉味香濃,十分美味
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朋友生日飯, 一行四人, 全是女將. 預先訂了片皮鴨二食 $1,380. 除了片皮鴨要預訂, 其他都可以現場即點. 我們還點了: 炸釀鮮蟹蓋 $360 每位 / 紅炆星斑腩 $740 一份 / 意式焗牛仔腿 $480 一份. 先來一個頭盤牛展一片, 是送的. 跟住是釀蟹蓋, 蟹肉算多,但賣相普通. 味道不錯. 但我覺得這個價錢比文華廳貴15%, 但又不及文華廳的好味. 另外一提的是紅炆星斑腩 , 勁多碎骨.. 其餘的不多評了, 只是普通, 不似三星米芝蓮. 但環境及服務都一流. 每人才$1,166 也算抵食. 每位女士都吃得飽飽的. 還有甜品送: 笑口棗及桂花糕. 總括是滿意的一頓晚飯
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Back at one of my favourite Chinese restaurants for dinner this time! The food and service here never ceases to impress and it’s no surprise why they have 2-Michelin stars to their name! 🥢🌟🌟 Pic 1️⃣: 蠔皇原隻南非鮑 / - $430 hkd 🐚 — Would you look at that 😍 The abalone was so tender and soaked up all the flavours of their supreme oyster sauce. So simple but so tasty.Pic 2️⃣: 炸釀鮮蟹蓋 - $340 hkd 🦀 — One of their signatures and a must try! Perfectly deep fried with a creamy, decadent crabmeat filling. Combined with onions, it made it that extra bit more fragrant. Pic 3️⃣: 黑椒蒜片蔥爆澳洲牛柳粒 - $580 hkd 🥩 — The beef cubes were so tender and melted in your mouth. The dish was well seasoned, with a good balance of savoury and spice. The garlic chips added a nice crunch and extra flavour too.Pic 4️⃣: 豆豉紫蘇薑蔥鱸魚柳 - $450 hkd 🐟 — Can’t recommend this dish enough! This seasonal dish combines shiso, fermented black beans and leek to create an explosion of flavours in your mouth. The sea bass was perfectly seasoned and stir fried, leaving it so tender. The addition of shiso really elevated the flavours and added a sharp, vibrant touch to the dish.Pic 5️⃣: 羊肚菌上素芋絲燒豆腐 - $300 hkd 🍄 — Flavours are not as intense compared to the other dishes but still very delicious. The morel mushrooms were incredibly fragrant and fresh. Tofu was a bit bland though. Pic 6️⃣: 藍花伯爵紅糖糕 - $88 hkd 🍵 — Had to try this out because of how unique this sounded! I loved the chewy texture of these cane sugar puddings, and the aromatic earl grey flavours which went perfectly with the earthy flavour of the sugar.Pic 7️⃣: 合桃露湯圓 - $110 hkd 🥣— So rich and packed with walnut flavours. Great consistency too.Pic 8️⃣: 甜品四小碟 — Great way to end the meal. The osmanthus pudding was refreshing with a subtle floral aroma to it. Loved the almond cookies which were so crunchy and eggy!
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