60
9
2
Restaurant: Di King Heen
資訊:
出街都想食得健康啲? 梗係揀「有營食肆」啦!
認住「有營食肆」標誌,點選餐牌上貼有 標誌的「有營菜式」。
Exit B2, Prince Edward MTR Station/ Exit B3, Mong Kok MTR Station/ Exit D, Mong Kok East MTR Station continue reading
Telephone
2622 6161
Introduction
佈置堂煌的帝京軒馳名粵菜,成功演繹出中華美食的精髓。每天供應新鮮海產,午餐時段更有多款精緻點心。帝京軒除巧手研製粵菜外,並附設經典上海佳餚及北方各省名饌,為客人提供更多選擇。雅緻華麗的帝京軒,是宴會廳以外,另一舉行婚宴及社交宴會之理想場地。除美食佳餚外,這裡的顯赫裝潢及殷勤的服務,必會令客人有賓至如歸的感覺。 continue reading
Opening Hours
Today
07:30-15:00
18:00-23:00
Mon-Sun
07:30-15:00
18:00-23:00
Public Holiday
07:30-15:00
18:00-23:00
Payment Method
Visa Master AE Cash UnionPay Diners
Number of Seats
480
Other Info
Alcoholic Drinks
Parking
Phone Reservation
10% Service Charge
TV Broadcast
Review (95)
Level4 2017-05-02
533 views
辛辛苦苦工作梗係要食返餐好既慰勞自己!!!今次同朋友仔黎到帝京酒店既帝京軒食中菜~~先來一人一盅【鮑參柱肚佛跳牆燉雞】入面有雞, 鮑魚, 螺頭, 海參, 瑤柱及花膠等高級材料, 非常足料!!!而且所有精華都係度個湯入面, 原汁原味, 十分濃郁又滋補既燉湯~~連湯料食埋真係非常滿足"*呢十碟就係帝京軒既【御膳十品】有齊哂冷盤, 熱食既前菜, 每碟既份量都唔少架!!!分別有:金牌叉燒皇、海鹽燒茄子、雙喜燴烤麩、黃沙四季豆、乳香墨魚柳琥珀甜合桃、酒香鹵燻蹄、蔥油海蜇頭、麻香辣貢菜、胡麻鮮淮山當中金牌叉燒皇、海鹽燒茄子、蔥油海蜇頭、黃沙四季豆最得我歡心!!!叉燒肥瘦適中, 蜜汁味濃又夠juicy;而海鹽燒茄子特別在食落完全唔似茄子, 香口又不油膩!!!海蜇頭非常爽口, 作為頭盤前菜十分開胃~~招牌當紅炸子雞 (半隻)外皮炸到香脆, 內裡的雞肉嫩滑且充滿肉汁; 食落去肥瘦分明, 完全唔會又乾又"鞋"身, 味道鹹甜仲剛剛好!!少爺雞鍋 (半隻)呢個以多款保健食材肴製既【陳年花雕藥膳雞鍋】入面有紅棗, 當歸, 淮山, 杞子, 桂圓肉, 果皮及北芪作上湯及花雕酒一同蒸煮;所以整個鍋都充斥住酒香味!!!非常足料既雞鍋, 湯底不會有嗆喉既酒味, 飲落帶有中藥材既甘香;而雞肉經蒸煮後仍然好嫩滑, 而雞肉既汁亦滲哂入湯之中, 味道令人回味!!!呢個鍋既能滋補又能保健, 的確不錯"* continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-02-26
1284 views
帝京軒鳳凰報囍原盅鮑參柱肚佛跳牆燉雞In Cantonese cuisine, a good double boiled soup can always remind us of good motherhood. At Royal Plaza Hotel, their soup is cooked with some of the most luxurious ingredients in clear free-range chicken stock, for a whooping 4.5 hours, showing each of their unique characteristics. It's sweet and just a bit salty from the natural taste from all those seafood ingredients. An absolute nourishing bowl of goodness. Royal Plaza Hotel in MOKO is no doubt the best spot to enjoy fine food in Mong Kok East, which is just a few steps away from the train station. We have paid a visit to one of their most famous restaurants, Di King Heen, for a scrumptious and luxurious Cantonese cuisine dining experience. There are a few different Spring menus available for larger group of customers, and they are all suitable for celebrations like Spring celebration dinners, wedding banquets, baby showers, or any kind of occasions and gatherings. 帝京軒龍皇珍饈春日宴御膳十品 乳香墨魚柳Some naughtier small plates can also be found like these strings of deep fried cuttlefish in light batter that has been seasoned with Cantonese traditional fermented tofu sauce. Cuttlefish itself can be really flavourful with just a touch of seasonings, while the fermented sauce gives a nice touch of savouriness. 黃沙四季豆The last small plate goes to these pretty golden yellow deep fried string beans. The fat fresh beans are really fresh as you can tell from the snapping sound when biting into it. It is a very powerful dish as it is prepared with a layer of egg yolk coating on the surface. 海鹽燒茄子Some grilled eggplants have been deep fried in an airy light batter, then loaded with deep fried crunchy garlic flakes on top. The eggplants are really juicy and moist on the inside, yet remained crispy and dry on the outside. 蔥油海蜇頭Another rather light and refreshing dish for sharing. The jelly fish head is extra crunchy with a mix of soft and chewy texture. These funky creature is even crunchier with fresh young cucumber pieces. It's also a little nutty from a kind of light sesame sauce, making it very appetising. 麻香辣貢菜The next cold starter is the only spicy dish from this beautiful set of ten. These young yamakurage is toasted in a kind of numbing flavourful chilli garlic sauce that is giving a kick to this refreshing veggies yet not too spicy that you can't eat. 海鹽燒茄子Some grilled eggplants have been deep fried in an airy light batter, then loaded with deep fried crunchy garlic flakes on top. The eggplants are really juicy and moist on the inside, yet remained crispy and dry on the outside. 酒香鹵燻蹄Smoked hoof is a good snack to go with any alcoholic drinks and these thinly sliced chewy crunchy goodness are perfectly seasoned with some Chinese wine. The savoury taste intensifies once you chew more. 雙喜燴烤麩Again, this dish shows importance of nutrition in Cantonese cuisine. Roasted bran is one of the best vegetarian ingredients out there. What's better than that? Cooking roasted bran with fungus and mushrooms which is what making this dish even better and tastier! 琥珀甜合桃Simply addictive over here! Nutty walnuts are super crunchy with a nice sweet caramelised coating and toasted sesame seeds all over. Walnuts are also extremely healthy loaded with healthy fat and micro-nutrients! 胡麻鮮淮山Fresh Yam is actually very healthy for us. The light taste root vegetable is crunchy but with an almost powdery texture once bite into it. The toasted sesame seed sauce gives a good sweet taste as well as an even creamier texture because yam is naturally slightly sticky. 金牌叉燒皇The BBQ Pork, a.k.a. char siew, is really famous at Royal Plaza Hotel. There is an oven specially for roasting these kind of Cantonese style meat! Their char siew has a beauitful caramelised surface and slightly char surface. The meat and fat ratio is perfect, which makes is very juicy and succulent. The sweet and savoury taste complimented nicely with the smokey aroma from this traditional dish that is simply irresistible.  松子糖醋花尾龍躉球This is a completely different method to prepare the fillet of the giant grouper. A thick layer of batter is used and a generous amount of stick sweet and sour sauce is applied on top, along with some toasted pine nuts and mixed peppers. The flavour from the sauce is very prominent which is almost the highlight of the dish. You can easily chow down a few bowls of rice with it as it is very appetising from its sourness. 金銀蒜金菇蒸龍躉頭腩One of the most classic way to enjoy fish in Cantonese cuisine would be "steam", and we must be familiar with that from our home cookings. With no exception at Royal Plaza Hotel, they prepare their fish in a very simple way to maintain the original flavour from this delicate and luxurious type of fish. By cooking these head pieces into perfection, the skin and the tender part of the fish is very chewy and almost gelatine-y. The meat is extremely soft but firm that would not be falling apart easily. Tons of garlic flakes and spring onions are also added on top to bring out extra fresh savoury taste from the fish.招牌當紅炸子雞Not a surprising dish to see in Cantonese cuisine, especially tea houses. The meat and fat ratio is perfect as the meat remained lean yet the skin is really crispy. Even the chicken breast is tender that is very easily to be torn apart. 堂弄石鍋火焰三杯雞 Moving on, a chef at the table service is ready for us. As a traditional Cantonese dish, some free range chicken is mixed with 3 cups (1 cup of soya sauce, 1 cup of sesame seed oil, 1 cup of rice wine), all cooked in a pre-heated 200 degrees stone pot, along with some mixd peppers, and dried scallions. After a sexy flambe "performance". a few whole basil leaves are put on top to give an extra herby flavour to this savoury meaty dish. After around 2 minutes, the dish is ready to be eaten but make sure you let it cools down a little bit because it is in 200 degrees! It's a really aromatic dish from all those seasonings especially with that rice wine to release all those flavours which is evaporating into the air. CocktailsWhat's not better than ending a meal with a refreshing cocktail? We have also come to know that the hotel do host a once a month wine dinner event which is always fully booked. If you don't want to be disappointed, make sure you make the reservation beforehand, or just drop by for a good Happy Hour deal, mostly for just under $100!  continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
開年,豐足 Featured Review
Level6 2017-01-29
1580 views
年初二,一家人一定要齊齊整整食個開年飯。 開年飯最重要有排場,雖然屋企人有時未必鐘意咁大排場,但最重要食得有意頭,豐衣足食。 本想好想同屋企人初二再來帝京酒店吃個開年飯,上次和朋友來吃個Pre新年飯已經十分滿足,無論排場意頭味道都十分講究,食一次絕對唔夠,雖然最後家人選擇食番盤菜,但就等我係呢度回味下個新春晚飯嘅美味。 先來個頭盤龍皇珍饈春日宴皇帝蟹肉花膠燴燕液,那個味道唔需要懷疑,蟹肉花膠來煲又點會唔鮮甜,甜美豐富又足料,就這樣漱過口,一定過一個肥雞年。 最重要燴燕液有時候處理得不好會好奇怪,但這裡的就是給你一流的享受。 新春菜一定要有撈起,這裡的龍宮撈起絕對係給你一個豪華級享受,刺身帶子、鮮鮑魚、煙鮭魚加新鮮的赤海老,加上其他必有的撈起意頭物,大家食完一定風山水起。 你睇到,全部都好正好新鮮,撈起高級版,一流。 另一新春菜為高湯焗原隻波士頓龍蝦,高湯鮮甜無比,剩係個名都已經令龍蝦成為意頭作品,龍蝦肥美肉質被高湯弄得像洗畢鉛華的鮮甜,食完又點會唔步步高升。 通常新春意頭菜都是較濃味的,不過這個柚子汁珍寶脆蝦球卻清甜的感覺,柚子汁伴著大大隻又爽口到不行的脆蝦球,話明新年,一定要盤滿砵滿,珍寶蝦球正合意頭。 戈壁蜜椒珍寶金蠔煲的大大隻金蠔係蜜椒濃厚的情況下,我想起了皇仁舊生會的那度名菜,有異曲同工之妙,如果你暫時吃不到皇仁舊生會,來這裡吃一口戈壁蜜椒珍寶金蠔煲一樣大叫爽皮。 吃了那麼多海鮮,一定要吃點菜幫助消化一下,啫啫菜煲的野性,我食完想再食,就如那些天生野性的食色性也之本能,令人欲罷不能,就如靚仔靚女點會唔得人鐘意呢。 今晚我地多人,所以選擇了係帝京酒店預備左個蛋糕一齊食做我們的甜品,粉紅「鑽」奇原來係紅桑子熱情果慕絲蛋糕,靚得來又唔會太甜,女性看到一定會極喜歡的可愛樣子,在坐兩位男孩都說好吃,原來更加比其他菜式驚喜。 吃得又飽又滿足,係每年新年的傳統,寓意深遠,來望全年都可以豐衣足食,唔知大家今年的開年飯如何,如果之後你地未諗工作上,朋友間,親戚們的開年飯,這裡絕對是一個好選擇。 就算來不到這裡吃這餐咁豐足嘅開年飯,希望大家雞年一樣新年快樂,開年飯食得高高興興,身體健康,事事順利,恭喜恭喜。 帝京軒 旺角太子道西193號帝京酒店3樓 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Chinese new year dishes Featured Review
Level4 2017-01-24
1288 views
Tried some dishes here which will be offered over the CNY period.Started with a Braised Bird’s Nest Soup with King Crab Meat and Shredded Fish Maw which is kept hot by a candle.It was loaded with lots of crab and fish maw.We also had “Lo Hei” which comes from Singapore with Prawns, Scallops, Abalone, Smoked Salmon, Assorted Pickles and Sweet Sauce.A great way to celebrate CNY with friends by mixing everything together with friends and saying good things for CNY.Braised whole Boston Lobster with Mushroom and Chicken Broth is a must because the lobster here is springy and sweet.The Fried Crispy Jumbo Prawns with Yuzu Sauce is a great treat for all ages because the sauce is sweet and appealing and the prawns are crispy.We also had the Stone Casserole of Braised Jumbo Oysters with Honey and Black Pepper.Each oyster was big and plump seasoned with fragrant black pepper and sweet honey.For veggies we had this lovely lettuce dish cooked with dried prawns which had strong flavours. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-01-23
1059 views
以往一家人食團年飯會選擇到酒樓,今年想兩老可以吃好一點,所以選擇了 內的中菜廳 晚飯。 店內非常寬敞,樓底又高,可以讓家人坐得舒舒服服。在酒店晚飯價位會比酒樓高,但水準同樣也高,加上細心服務和可以舒舒服服咁享受已紅值回票價了。餐牌內的 每樣菜式雖然誘人,但爸爸唔想點套餐,於是選了春日宴內的 [皇帝蟹肉花膠燴燕液] 和幾款新春菜式。以明火助熱著,有如真饈一樣誘人。湯羹以滋補花膠;養顏燕窩和鮮甜蟹肉作等烹調。味道鮮甜香濃,每口也充滿膠原感。   新正頭大家都要撈起啊,以 [年龍宮撈起] 打頭陣。顏色配搭上濱芬艷麗,大家起筷呀撈,唔使怕羞,一定要將佢撈到風山水起啊 ! 撈起材料包括有: 赤海老、刺身帶子、鮮鮑魚、煙鮭魚等和大量五顏六色的蔬菜墊底,   醬汁以酸酸甜甜為主,醒胃非常。第二道菜式是 [高湯焗原隻波士頓龍蝦 ] 吃海鮮最想是可以口吃到海鮮的本身的鮮味,所以清蒸或上湯焗就最好不過。波士頓龍蝦出名夠大隻,蝦肉澎湃,鮮味豐富,一點也沒有誇大,因為真是啖啖肉, 而且蝦肉爽口彈牙, 鮮甜滿載,絕對不容錯過。 吃過龍蝦後又再吃另一款蝦 [柚子汁珍寶脆蝦球] 將大蝦炸成金黃脆蝦球後再上一層柚子汁。如玻璃蝦球一樣,賣相已經贏盡意頭。大蝦不但大隻而且隻隻顏色金黃,又圓轆轆,見到食指大動。而且中國團年一家要有蝦,取其音,希望大家每天都開開心心。而柚子汁並無搶去大蝦鮮味,更可減低了其油膩感,質感爽脆好味。另一款賀年菜 [戈壁蜜椒珍寶金蠔煲] 大家唔使唸得咁複雜,戈壁即是煲仔也。新年一定要食多幾隻金蠔,因為有財源廣進的意思。     金蠔好似個荷包一樣隻隻漲卜卜, 咬落外脆內軟,鮮香惹味。謹祝大家 [新年進步;萬事如意;豐衣足食]  continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)