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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
Mon-Sun&PH: 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
Offers
午市及晚市主餐牌82折(星期一至五)
Review (83)
Level4 2017-02-26
41 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
752 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
624 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
434 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.)
「辛苦搵來志在食」,該讓自己品嚐不同的美食,才算是不枉這些年來的辛勞工作。一向都是工作狂,認識我的朋友都知道,開著引擎以後就從來沒有停下來,為了工作廢寢忘食,難得想讓自己放肆下,當然要選好食的,也選擇得奢華一點。 然而,身邊不乏愛飲愛食的朋友,因為他們,想要放肆的時候總會有他們為我打點好一切,那我就可以放心享受了。 對於這個不停轉的花花世界,基本上隔幾星期,大家認知的已經可以完全改頭換面,速度快得有點可怕,幸好這班朋友總為我定期更新,讓我這個常落後於人的人能跑回最前。畢竟我是一個喜歡吃喝玩樂的人,但因為工作關係而作出犧牲。吃過這頓晚飯以後,再一次為自己立下Missionsss,答應自己一堆又一堆的獎勵,定下目標再出發! 話說回來,跟大家分享一下今次吃過的美食。 原盅鮑參柱肚佛跳牆燉雞 真的很久沒有吃過佛跳牆啦,每次提及「佛跳牆」這三個字,總會有一種勢不可擋的威力。今次這盅佛跳牆呢,有多種嚴選的新鮮食材,例如走地雞、鮑魚、螺頭、澳洲海參、日本宗谷瑤柱及精選花膠等高級材料。每盅用上四小時燉煮,火候的控制相當重要。 食材的精華該被湯水完全吸收,每一口均是滿滿的幸福。除此之外,湯入面的食材,如鮑魚、花膠、海參,真的每一款食材都是為食客們而切的,全部都極昂貴且極有有營養,喝完一盅以後,胃子相當滿足。把這陣子的不快、壓力而帶來的胃部不適都一掃而空了。 這是御膳十品,一共有十款美食,當中包括:麻香辣貢菜、胡麻鮮淮山、琥珀甜合桃、酒香鹵燻蹄、蔥油海蜇頭、乳香墨魚柳、黃沙四季豆、金牌叉燒皇、海鹽燒茄子、雙喜燴烤麩。每一款均是選用時令食材作配搭,在這個乍暖還寒的天氣下,酸酸甜甜的令人非常開胃。當中的琥珀甜合桃甜甜的,而且相當香口,令人愛不釋口;麻香辣貢菜點點辣味滲入喉嚨當中,帶點點爽口的貢菜令人愈食愈開胃,而且能驅走濕氣;叉燒取材自黑豚肉,每一片肥瘦均勻,肉味濃郁;蔥油海蜇頭帶點點酸,而且相當爽脆,用作開胃一流的說。 這是一式兩食的深海大花尾龍躉,本來它就是身型龐大且肉質豐厚,兩式食法就能讓食客品嚐得到整條龍躉的味道。一蒸一炸的煮法令人相當期待。 前面的一道是「金銀蒜金菇蒸龍躉頭腩」,剛放在台面已經聞到它的蒜味很香。以魚腩作為主角,是為最適合不過,色、香、味俱全,加上魚肉中滲入香蒜味道,每一口魚腩均鮮甜味美,魚油香味滿溢,齒頰留香。另一方面,伴碟的金菇也不能忽略,滲透著魚肉的肉汁跟香蒜的味道,每一條金菇均是整道菜的精華所在,一試愛上。 這是「松子糖醋花尾龍躉球」,這是龍躉的第二食,大廚把龍躉起肉,並炸至金黃色。大廚灑上松子及彩椒粒以後,這道菜的賣相超美的,讓人忍不住想要大口大口吃它放到肚子裡去;炸龍躉魚塊的火喉恰到好處,魚肉外層酥脆,中間嫩滑多汁。加上秘製的糖醋汁以後,令這道魚塊更醒胃更美味。在這個乍暖還寒的天氣裡吃這道菜就最適合不過。 這個被我形容為「好好火」的「堂弄石鍋火焰三杯雞」。工作人員介紹面前這個石鍋已經預熱成二百度,但看上去平平無奇的。當他把蒜、雜椒及乾蔥片等惹味材料,那種清脆的炒物聲音頓時令人駐足觀看。根據工作人員的說法,雞件已是預早煎至六、七成熟,放在窩之中再煮,並加入「三杯」(麻油、米酒及醬油),令整道菜添加更完整更豐富。 就是這一下,它被我形容為「好好火」。這個火很猛烈,就是這樣,雞件的味道全部逼出來,只是聞到那陣香氣就已經想立即把雞件放入口啦。 最後加入金不換以後,焗大概五分鐘就可以正式食用啦。本來以後雞件被火燒以後會變得「鞋口」,怎料雞件卻能保持其嫩滑,鮮美多汁,而且相當惹味,令人吃不停。 —————————————————————————————— 小記: 常常說,要從工作中拯救自己的,並不是同事,也不是老闆,而是自己,怎樣看待工作方是我的終身職業。還沒有把腳踏入工作的漩渦以前,身心還是舒暢,但當踏入這個工作的漩渦以後,好像找不到終點,也沒法根據腳步去尋找原先的入口,只是順著漩渦而走,被它控制著。其實只要踏出一步,就可以跌出去,回頭看著漩渦繼續的轉,除了令自己回想自己做過的對或錯,也可以還自己一個放鬆的機會,趁機計劃好一切,之後才再次走入漩渦當中,今次由自己掌握著漩渦的去向。 這頓晚餐,就好像讓我走出這個可怕的漩渦一樣,不但讓我可以放鬆一下,正所謂「休息是為了走更遠的路」,今次的休息時間大概就只有兩個多三剃時,但已經讓我差足電,也讓我整頓好心情迎接下一個新挑戰,一個更大的挑戰。 所以說一頓好的晚飯是多重要,也許是人大了,感悟多了,感謝為我打點這頓晚餐的好友們嚕~ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)