129
27
16
Restaurant: Dong Lai Shun
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」。現更可憑優惠券專享折扣優惠!
Level4
難忘一室麻辣香氣 Featured Review
2017-09-11 294 views
香港又熱又濕的天氣實在令人太難耐,還好尖沙咀帝苑酒店的 東來順剛推出一系列色香味俱全的麻辣盛宴,包保各位辣魔吃到叫爽! 老家在重慶,曾經身為辣妹,甜魔媽媽親身經歷到:吃辣的確可以加快新陳代謝,燃燒脂肪,長期吃用皮膚還會變好呢!所以這晚來到 東來順,也非常放肆地品嚐了豐富麻辣盛宴。 這天來到環境優美、擺檯闊落的東來順,目標非常明確;除了喝的茶、唯一隔場的青菜以及最後甜品水果,其餘菜式要麼就麻、要麼就辣,或是是麻辣兼備! 麻辣之夜以 麻香花螺 Braised Snail with Chilli ($298) 揭開序幕,美極了的菜式乍看有點昂貴,但每串至少有5-6隻肉質紮實的花螺,既香又麻、火辣入味,非常好吃值回票價啊! 接著也分享了 口水雞,紅彤彤的辣椒醬、辣油配上嫩滑的雞肉,那有不好吃的可能?口水都快為它流光倒是真的! 以上兩款都是香口前菜,但真正最火辣的是 麻辣鳳爪 Braised Chicken Feet with Spicy Sauce "Siuchuan" Style ($98);初吃沒有感覺,後來才知辣勁凌厲,幾乎要吐火啊!撇開超刺激辣度,鳳爪調味及質感都是一流的~ 開
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香港又熱又濕的天氣實在令人太難耐,還好尖沙咀帝苑酒店的 東來順剛推出一系列色香味俱全的麻辣盛宴,包保各位辣魔吃到叫爽!

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老家在重慶,曾經身為辣妹,甜魔媽媽親身經歷到:吃辣的確可以加快新陳代謝,燃燒脂肪,長期吃用皮膚還會變好呢!所以這晚來到 東來順,也非常放肆地品嚐了豐富麻辣盛宴。

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這天來到環境優美、擺檯闊落的東來順,目標非常明確;除了喝的茶、唯一隔場的青菜以及最後甜品水果,其餘菜式要麼就麻、要麼就辣,或是是麻辣兼備!

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麻辣之夜以 麻香花螺 Braised Snail with Chilli ($298) 揭開序幕,美極了的菜式乍看有點昂貴,但每串至少有5-6隻肉質紮實的花螺,既香又麻、火辣入味,非常好吃值回票價啊!

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接著也分享了 口水雞,紅彤彤的辣椒醬、辣油配上嫩滑的雞肉,那有不好吃的可能?口水都快為它流光倒是真的!

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以上兩款都是香口前菜,但真正最火辣的是 麻辣鳳爪 Braised Chicken Feet with Spicy Sauce "Siuchuan" Style ($98);初吃沒有感覺,後來才知辣勁凌厲,幾乎要吐火啊!撇開超刺激辣度,鳳爪調味及質感都是一流的~

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開始主菜環節,接著是只有麻香、不覺辣意的 青花椒田雞 Stewed Frog with Chinese Pepper and mixed mushroom ($198):田雞嫩甜滑溜、極之好吃,但菇菌也奇香匯集,一點不讓田雞專美,整個菜式水準超高,賣相又美,愛辣/怕辣的朋友都不能錯過~

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水煮羊肉大家應該都吃過,但 水煮杜泊羊肉上腦 Poached Hulunbeier Deluxe Mutton in "Siuchuan" Style ($368) 又如何?東來順 向來專挑巧妙部位以饗食客,杜泊羊肉腦其實是羊後頸、脊骨兩側的肉的極品羊肉,肉質特嫩、脂肪平均呈大理石花紋,故有「羊中和牛」之稱。除了羶香的極品羊肉,紅湯的竹筍、豆芽及苕粉也是大家爭奪對象!

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另一項只香不辣的菜式是 碧波桂魚 Poached Mandarin Fish Fillet with Chives and Bean Sprouts in Spicy Soup ($328),魚片厚薄適中、清鮮滑溜,又沾有動人麻香,又令人吃不停口啊!

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除了羊,這晚也吃了 水煮本地牛頸脊 Poached Local Beef Neck in "Siuchuan" Style ($268),份量之巨,令我們都笑稱像是牛肉在泡大浴缸啊!

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如圖可見,牛頸脊厚薄得宜,肉質柔嫩;每片都平均地沾上紅油辣椒,刺激好吃;但更火辣是底下的油麥菜,香氣驅使我吃了好多件,又辣又爽唷!

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喜歡香口美食的,也不要錯過這 辣子黃油雞煲 Wok-fried Chicken with Chilli in Casserole ($268),一開蓋那香氣已經不得了,再放一件進口,小心會停不下來!!!

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東來順的羊肉那麼好吃,再下一城來道 蜀府羊排 Fried Spicy Lamb in Siuchuan Style ($488) 也很合理吧?這羊排脂肪比例剛好,羶香柔嫩,加上青紅椒辣醬好吃不得了!不過份量實在很巨,一定要多人才來挑戰啊~

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中間還有一道無關重要的蔬菜,然後壓軸是 香麻辣子海中蝦 Wok-fried Spicy Prawns in Chili with Dried Bean Curd and Peanuts ($268)。海蝦新鮮不得了,鮮甜並未被麻辣蓋過,味道極棒;蝦殼既薄又脆,可直接吞吃,殼上那融合的蝦油紅油是為精華,必點啊!

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吃完麻辣菜式,最後以一碗清甜涼爽有口感的 冬瓜涼粉桂花糖水 Winter Melon in Osamanthus Konjac in Syrup ($68) 作結,非常美妙滿足。

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不要去羨慕,不要去妒忌,只要記住東來順的麻辣菜式只供應期至10月底。嗜辣的朋友,快快組隊來吃啊~
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
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Date of Visit
2017-09-11
Dining Method
Dine In
Level4
開心大閘蟹聚 Featured Review
2016-10-24 6717 views
轉眼又到了吃大閘蟹的時令好季節。我今年的第一餐大閘蟹,就來到帝苑酒店內的東來順 東來順選用的是太湖大閘蟹,除了原隻清蒸大閘蟹外,也有海鹽焗大閘蟹,以及不少創新大閘蟹蟹粉菜式。「蟹粉脆皮石榴球」($298/4隻)賣相精緻的石榴球用中式與越式春捲皮包成的,炸得極香脆,內裡都是金黃鮮甜蟹粉,相當美味。「蟹粉蜂巢豆卜」($298)鬆脆豆卜內釀了鮮味的蟹粉與魚肉茸,本身已經好吃。在吃之前再淋上蟹粉,把邪惡度與美味度都再大大提昇。「蟹粉焗蟹砵」($298),入口熱辣辣,蛋焗得滑溜而且入口蛋香濃郁,原來用了意大利蛋,難怪。加上新鮮油炸鬼片與蟹粉,每口都是好滋味。「原個椰皇蟹粉蒸糯米飯」($168),絕對是這晚我的另一心水至愛!糯米飯粒用都吸收了清香椰皇水與鮮甜濃郁蟹粉的精華!大家也點來原隻大閘蟹齊齊拆拆蟹。在清蒸大閘蟹與海鹽焗大閘蟹2款煮法之間我選了海鹽焗大閘蟹。大閘蟹的肉質較蒸的乾和味道較濃香,而膏甘甜鮮香,雖然未算最爆膏,這隻今年第一蟹已經令人吃得相當滿足。吃蟹之餘,這夜我們也點來些東來順的菜式。3款前菜「龍井煙燻蛋」、「麻香小象拔」與「無錫脆鱔」我們向來都喜歡。尤其龍井煙燻蛋,淡淡茶香加上軟糯
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轉眼又到了吃大閘蟹的時令好季節。我今年的第一餐大閘蟹,就來到帝苑酒店內的東來順 
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東來順選用的是太湖大閘蟹,除了原隻清蒸大閘蟹外,也有海鹽焗大閘蟹,以及不少創新大閘蟹蟹粉菜式。
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「蟹粉脆皮石榴球」($298/4隻)
蟹粉脆皮石榴球
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賣相精緻的石榴球用中式與越式春捲皮包成的,炸得極香脆,內裡都是金黃鮮甜蟹粉,相當美味。
蟹粉脆皮石榴球
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「蟹粉蜂巢豆卜」($298)
蟹粉蜂巢豆卜
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鬆脆豆卜內釀了鮮味的蟹粉與魚肉茸,本身已經好吃。在吃之前再淋上蟹粉,把邪惡度與美味度都再大大提昇。
蟹粉蜂巢豆卜
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「蟹粉焗蟹砵」($298),入口熱辣辣,蛋焗得滑溜而且入口蛋香濃郁,原來用了意大利蛋,難怪。加上新鮮油炸鬼片與蟹粉,每口都是好滋味。
蟹粉焗蟹砵
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「原個椰皇蟹粉蒸糯米飯」($168),絕對是這晚我的另一心水至愛!
原個椰皇蟹粉蒸糯米飯
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糯米飯粒用都吸收了清香椰皇水與鮮甜濃郁蟹粉的精華!
原個椰皇蟹粉蒸糯米飯
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大家也點來原隻大閘蟹齊齊拆拆蟹。在清蒸大閘蟹與海鹽焗大閘蟹2款煮法之間我選了海鹽焗大閘蟹。
清蒸大閘蟹
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海鹽焗大閘蟹
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大閘蟹的肉質較蒸的乾和味道較濃香,而膏甘甜鮮香,雖然未算最爆膏,這隻今年第一蟹已經令人吃得相當滿足。
海鹽焗大閘蟹
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海鹽焗大閘蟹
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吃蟹之餘,這夜我們也點來些東來順的菜式。3款前菜「龍井煙燻蛋」、「麻香小象拔」與「無錫脆鱔」我們向來都喜歡。
麻香小象拔
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無錫脆鱔
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尤其龍井煙燻蛋,淡淡茶香加上軟糯金黃的蛋黃,做得很出色。
龍井煙燻蛋
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愛吃辣的朋友聚在一起,吃蟹之餘也要點些辣菜來吃吃。「辣子蝦」原隻大蝦香辣惹味,連旁邊的炸豆腐粒也很吸引。不只香脆,更多份辣勁。
辣子蝦
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「水煮魚」的麻辣香來得有層次,魚肉滑溜。過了辣癮後,再吃點清新健康的「上湯浸時蔬」。
水煮魚
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上湯浸時蔬
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值得一讚是東來順的熱薑茶味道很夠薑、甜度又適中,而且可以全晚無限添飲讓大家盡情驅驅寒。我們的甜品,也是同樣很夠薑味的「紅棗醬汁糕」,為這大閘蟹宴來個完美結局。
熱薑茶
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紅棗醬汁糕
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東來順的大閘蟹點心與菜式都全日供應,而且除了散點外,亦有大閘蟹套餐選擇呢。現在回看著相片,又心思思想再約朋友齊齊再吃一頓大閘蟹大餐了~
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(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$800 (Dinner)
Recommended Dishes
蟹粉脆皮石榴球
蟹粉焗蟹砵
原個椰皇蟹粉蒸糯米飯
原個椰皇蟹粉蒸糯米飯
海鹽焗大閘蟹
麻香小象拔
無錫脆鱔
龍井煙燻蛋
Level3
94
0
2017-08-27 256 views
好好食 ... ... 水煮羊肉 d羊一 d都唔蘇,而且好嫩。水煮得黎又唔會過分油膩。入面仲有 d菇,芽菜 同 d好彈牙既 粉。好好食 !!!!!上湯白菜,分量超多。d上湯超好味,蒜子又香唔會苦。正鱔糊 - d麻油味真係幾香 !! 又唔會太糊 ... 好味上海炒年糕 - d年糕texture真係好好食 . 厚薄岩岩好又 yin un彈牙 .. 真係好好食。D 味道又唔會太鹹,d 筍,肉絲同菜又新鮮。明明包咗都想食埋佢。蟹黃麵 ... 呢個反而正常,可能我唔係好好蟹黃。但係碗湯真係好好飲。香濃骨湯唔油膩,真係
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好好食 ... ...


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水煮羊肉 d羊一 d都唔蘇,而且好嫩。水煮得黎又唔會過分油膩。入面仲有 d菇,芽菜 同 d好彈牙既 粉。好好食 !!!!!

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上湯白菜,分量超多。d上湯超好味,蒜子又香唔會苦。正



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鱔糊 - d麻油味真係幾香 !! 又唔會太糊 ... 好味


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上海炒年糕 - d年糕texture真係好好食 . 厚薄岩岩好又 yin un彈牙 .. 真係好好食。D 味道又唔會太鹹,d 筍,肉絲同菜又新鮮。明明包咗都想食埋佢。


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蟹黃麵 ... 呢個反而正常,可能我唔係好好蟹黃。但係碗湯真係好好飲。香濃骨湯唔油膩,真係
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level1
2
0
2017-08-08 551 views
今次去東來順,沒有吃羊肉,點了北京填鴨、龍井煙醺蛋、龍井蝦仁、上湯蒜頭菠菜等。龍井煙醺蛋令人一試難忘,是我所吃過做得最出色的。食完之後三分鐘都仲有嗰陣煙醺味。其餘菜式相較之下比較普通,但亦對得住間餐廳嘅招牌。整體來說,餸菜份量偏少,尤其是個菠菜,例牌份量只有一個心太軟嘅大小。至於填鴨,相比北京樓比較遜色,份量亦較少。我們叫了一鴨兩食,第二食是生菜包鴨肉粒。那碟生菜只有7-8片,真係每人得一塊。員工的服務非常有水準,由帶位、上菜、切蛋糕以至為我地影相都很周到,值得一讚。
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今次去東來順,沒有吃羊肉,點了北京填鴨、龍井煙醺蛋、龍井蝦仁、上湯蒜頭菠菜等。

龍井煙醺蛋令人一試難忘,是我所吃過做得最出色的。食完之後三分鐘都仲有嗰陣煙醺味。

其餘菜式相較之下比較普通,但亦對得住間餐廳嘅招牌。整體來說,餸菜份量偏少,尤其是個菠菜,例牌份量只有一個心太軟嘅大小。至於填鴨,相比北京樓比較遜色,份量亦較少。我們叫了一鴨兩食,第二食是生菜包鴨肉粒。那碟生菜只有7-8片,真係每人得一塊。

員工的服務非常有水準,由帶位、上菜、切蛋糕以至為我地影相都很周到,值得一讚。
龍井煙醺蛋
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龍井蝦仁
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賽螃蟹
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上湯蒜頭菠菜
8 views
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(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$300
Recommended Dishes
龍井煙醺蛋
龍井蝦仁
  • 龍井燻蛋
Level4
2017-07-24 683 views
提起「東來順」,大家都會立即聯想起北京菜或涮羊肉火鍋等菜式,但真沒想過,原來「東來順」也有不少香辣菜式。現正值濕悶的夏天,剛好這晚一枱都是愛吃辣的朋友,大家一於點來一枱辣菜過過辣癮。各款前菜頭盤我都很喜歡,尤其鮮甜爽涼的「麻香小象拔」和「冰鎮富貴蝦」,夏日吃特別清新。「香辣鹵腐皮」與「椒油香烏筍」辣度相對輕柔,作為warm up開開胃不錯 。「麻辣花螺」與「麻辣鳳爪」2款前菜都麻香層次豐富,辣得過癮。推介給所有愛吃辣的朋友。伴著鳳爪的粉皮盡吸麻香辣勁醬汁,精彩。「花雕浸醉轉彎」的花雕香相當入味,愛吃雞翼的朋友別錯過。而賣相可愛的「話梅浸紫蘿蔔」,不止爽口,更可幫助解辣及清清味蕾,為大家味蕾預備好接下來的主菜。「麻婆鮑魚仔」,可說是麻婆豆腐的升級版吧~  肥美的巨大“鮑魚仔”肉厚而鮮嫩,很好下飯的一道菜。「剁椒河鰻」鮮美的時令河鰻配搭吸收精華的豆卜絲,酸酸辣辣真醒胃,火辣鮮紅的賣相亦吸引。說到最得我歡心的,就是「辣子蝦」。入口惹味香辣的同時,也吃得到啖啖蝦肉的鮮。辣子腰果與炸豆腐粒香辣香脆,相當美味。「蜀府羊排」羊膻味不算太重,羊排肉香又juicy,風味不錯。另外趁剛踏進六月黃的季節,大
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提起「東來順」,大家都會立即聯想起北京菜或涮羊肉火鍋等菜式,但真沒想過,原來「東來順」也有不少香辣菜式。現正值濕悶的夏天,剛好這晚一枱都是愛吃辣的朋友,大家一於點來一枱辣菜過過辣癮。
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各款前菜頭盤我都很喜歡,尤其鮮甜爽涼的「麻香小象拔」和「冰鎮富貴蝦」,夏日吃特別清新。
麻香小象拔
12 views
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0 comments

冰鎮富貴蝦
10 views
1 likes
0 comments
「香辣鹵腐皮」與「椒油香烏筍」辣度相對輕柔,作為warm up開開胃不錯 。
香辣鹵腐皮
14 views
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0 comments

椒油香烏筍
13 views
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0 comments
「麻辣花螺」與「麻辣鳳爪」2款前菜都麻香層次豐富,辣得過癮。推介給所有愛吃辣的朋友。伴著鳳爪的粉皮盡吸麻香辣勁醬汁,精彩。
麻辣花螺
13 views
1 likes
0 comments

麻辣鳳爪
13 views
1 likes
0 comments
「花雕浸醉轉彎」的花雕香相當入味,愛吃雞翼的朋友別錯過。
花雕浸醉轉彎
13 views
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而賣相可愛的「話梅浸紫蘿蔔」,不止爽口,更可幫助解辣及清清味蕾,為大家味蕾預備好接下來的主菜。
話梅浸紫蘿蔔
14 views
1 likes
0 comments
「麻婆鮑魚仔」,可說是麻婆豆腐的升級版吧~ 
 肥美的巨大“鮑魚仔”肉厚而鮮嫩,很好下飯的一道菜。

麻婆鮑魚仔
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「剁椒河鰻」鮮美的時令河鰻配搭吸收精華的豆卜絲,酸酸辣辣真醒胃,火辣鮮紅的賣相亦吸引。

剁椒河鰻
13 views
1 likes
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說到最得我歡心的,就是「辣子蝦」。入口惹味香辣的同時,也吃得到啖啖蝦肉的鮮。辣子腰果與炸豆腐粒香辣香脆,相當美味。

辣子蝦
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「蜀府羊排」羊膻味不算太重,羊排肉香又juicy,風味不錯。

蜀府羊排
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豆酥六月黃
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另外趁剛踏進六月黃的季節,大家也急不及待先來客「豆酥六月黃」,搶先嚐嚐鮮。

豆酥六月黃
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雖然吃到這裡已經頗飽了,但「東來順」的 「煙燻雞菜飯」龍井茶煙燻香突出,煙燻雞肉質嫩滑又入味。菜飯更是不得了,鹹鮮味濃,不知不覺把整碗飯吃光。

煙燻雞菜飯
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甜品是這款冰涼清甜糖水,裡面有冬瓜粒,以及類似日式水信玄餅那水彈質感的小丸子,賣相晶瑩通透,清甜兼帶幽幽桂花香,吃完感到透心涼。
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一向要吃辣得過癮又地道,多數只能往小店找,但坐得未必太舒適。難得發現原來在帝苑酒店「東來順」,可以在舒舒服服的fine dining環境及服務下,吃到稱心滿意的辣菜,真是個驚喜大發現呢!

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(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$700 (Dinner)
Recommended Dishes
麻香小象拔
冰鎮富貴蝦
椒油香烏筍
麻辣花螺
麻辣鳳爪
花雕浸醉轉彎
話梅浸紫蘿蔔
麻婆鮑魚仔
剁椒河鰻
辣子蝦
煙燻雞菜飯
Level4
2017-06-17 690 views
這晚來到尖東帝苑酒店地庫的「東來順」。正值鰣魚與河鰻等河鮮當造,我們也就趁這好機會一嚐數款時令限定菜式。「東來順」的前菜一向出色。我們先選來多款招牌前菜,包括「芥末羊肉」、「米椒小木耳」、「五香鴨舌」和「椒油香烏筍」等(各款定價約由$108至$128)。其中我的心水推介,就是茶燻香誘人的軟嫩「龍井煙燻蛋」($40/隻)。以及「花雕醉乳鴿」($198)。鴿肉酒香入味而又不會過濃,相對平衡。「滬式蒸鰣魚」($1280)以黃酒、酒釀、臘鴨胸片和筍片一起蒸。鰣魚多骨,吃的時候要注意。怕吃骨的我小心淺嚐,魚肉真的甜又鮮嫩,難怪大家都大讚美味。接著就是河鰻菜式,大家分別選了以煙燻、宮保及剁椒3種不同烹調方式的河鰻,大快朵頤!3款我都很喜歡,尤其「煙燻河鰻」($398),一上枱那飄逸賣相已經引得大家要相機食先。河鰻以龍井茶煙燻過後茶燻香突出,味道層次更豐富。肉質彈牙,油脂甘香相當肥美。「宮保河鰻」($398),河鰻片爆香微辣,十分惹味。河鰻旁的配料宮保腰果和宮保粟米粒,更是滋味得讓我吃不停口。如果可以這些宮保腰果和宮保粟米粒設有外賣,我一定會第一時間訂幾包回家做snack 而「剁椒河鰻」($398)
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這晚來到尖東帝苑酒店地庫的「東來順」。正值鰣魚與河鰻等河鮮當造,我們也就趁這好機會一嚐數款時令限定菜式。
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17 views
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「東來順」的前菜一向出色。我們先選來多款招牌前菜,包括「芥末羊肉」、「米椒小木耳」、「五香鴨舌」和「椒油香烏筍」等(各款定價約由$108至$128)。
芥末羊肉
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米椒小木耳
39 views
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五香鴨舌
18 views
0 likes
0 comments

椒油香烏筍
68 views
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0 comments
其中我的心水推介,就是茶燻香誘人的軟嫩「龍井煙燻蛋」($40/隻)。
龍井煙燻蛋
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以及「花雕醉乳鴿」($198)。鴿肉酒香入味而又不會過濃,相對平衡。
花雕醉乳鴿
$198
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316 views
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0 comments
「滬式蒸鰣魚」($1280)以黃酒、酒釀、臘鴨胸片和筍片一起蒸。鰣魚多骨,吃的時候要注意。怕吃骨的我小心淺嚐,魚肉真的甜又鮮嫩,難怪大家都大讚美味。
滬式蒸鰣魚
12 views
0 likes
0 comments

接著就是河鰻菜式,大家分別選了以煙燻、宮保及剁椒3種不同烹調方式的河鰻,大快朵頤!
煙燻河鰻
$398
13 views
0 likes
0 comments

3款我都很喜歡,尤其「煙燻河鰻」($398),一上枱那飄逸賣相已經引得大家要相機食先。
煙燻河鰻
11 views
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0 comments
河鰻以龍井茶煙燻過後茶燻香突出,味道層次更豐富。肉質彈牙,油脂甘香相當肥美。

宮保河鰻
$398
6 views
0 likes
0 comments

「宮保河鰻」($398),河鰻片爆香微辣,十分惹味。河鰻旁的配料宮保腰果和宮保粟米粒,更是滋味得讓我吃不停口。如果可以這些宮保腰果和宮保粟米粒設有外賣,我一定會第一時間訂幾包回家做snack

剁椒河鰻
$398
9 views
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0 comments

而「剁椒河鰻」($398)賣相火辣鮮紅,但其實吃起來辣度還好,酸酸辣辣很醒胃。
鐵板蔥爆羊肉
$168
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河鮮以外,我們也吃了「鐵板蔥爆羊肉」($168),配麼麼和叉子燒餅一起吃,風味不錯。
甜豆百合河蝦仁
$248
11 views
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「甜豆百合河蝦仁」($248),每啖都是粒粒甜豆、鮮百合與河蝦仁,鮮甜無比,大愛!
上湯雞絲皇帝菜
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最後還有「上湯雞絲皇帝菜」和「三色餃子」,即番茄雞蛋餃、薺菜筍雞肉餃和韭菜羊肉餃,便輪到讓甜品出場了~
三色餃子 - 番茄雞蛋餃、薺菜筍雞肉餃和韭菜羊肉餃
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甜品我們選了「士多啤梨拔絲」和「菠蘿拔絲」。當拔絲一出場,大家都忍不住wow!
士多啤梨拔絲
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菠蘿拔絲
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因為賣相實在太美、太有心思了!拔絲糖漿做得脆而厚薄適中,師傅功夫確是了得。
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$1200 (Dinner)
Dining Offer
Credit Card Offers
Recommended Dishes
米椒小木耳
龍井煙燻蛋
花雕醉乳鴿
$ 198
滬式蒸鰣魚
煙燻河鰻
$ 398
煙燻河鰻
宮保河鰻
$ 398
甜豆百合河蝦仁
$ 248
三色餃子 - 番茄雞蛋餃、薺菜筍雞肉餃和韭菜羊肉餃
Level2
9
0
2017-06-10 555 views
與娘親大人閒逛,突然想帶她到這家試試。這家名號一向可靠,但看食評時有點擔心,因為好像不太好。最後還是決定來試試這米芝連餐廳。Reception相當有禮,保持一貫帝苑水準,侍應安排和服務非常周到。環境較旁邊的帝苑軒清幽。點心選擇算多,有廣東,也有京淮。最後選擇京淮點心。先來鴨肉夾飽,以為是大餅夾鴨肉,原來有點像蘿蔔絲酥餅,小巧玲瓏,餡料味道有點像廣東叉燒包,但香口不油。牛肝菌帶子燒賣,不太理解為什麼屬於京淮點心,但牛肝菌很香,配上帶子口感非常好。海鮮酸辣湯麵,麵條有點像自家搓製,酸辣湯味道適中,配料尚算可以。最後也是最期待的剁椒魚雲,用魚湯蒸煮,味道很鮮,可惜部分魚雲不算新鮮,有點魚腥味,但仍算不錯。環境:5鴨肉夾包:4.5牛肝菌帶子燒賣:4.5海鮮酸辣湯麵:4剁椒魚雲:4侍應/服務:5價錢:4
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與娘親大人閒逛,突然想帶她到這家試試。這家名號一向可靠,但看食評時有點擔心,因為好像不太好。最後還是決定來試試這米芝連餐廳。


Reception相當有禮,保持一貫帝苑水準,侍應安排和服務非常周到。環境較旁邊的帝苑軒清幽。


點心選擇算多,有廣東,也有京淮。最後選擇京淮點心。先來鴨肉夾飽,以為是大餅夾鴨肉,原來有點像蘿蔔絲酥餅,小巧玲瓏,餡料味道有點像廣東叉燒包,但香口不油。


牛肝菌帶子燒賣,不太理解為什麼屬於京淮點心,但牛肝菌很香,配上帶子口感非常好。


海鮮酸辣湯麵,麵條有點像自家搓製,酸辣湯味道適中,配料尚算可以。


最後也是最期待的剁椒魚雲,用魚湯蒸煮,味道很鮮,可惜部分魚雲不算新鮮,有點魚腥味,但仍算不錯。


環境:5
鴨肉夾包:4.5
牛肝菌帶子燒賣:4.5
海鮮酸辣湯麵:4
剁椒魚雲:4
侍應/服務:5
價錢:4
鴨肉夾包
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鴨肉夾包
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牛肝菌帶子燒賣
9 views
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海鮮酸辣湯麵
8 views
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0 comments
剁椒魚雲
10 views
0 likes
0 comments
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2017-06-10
Dining Method
Dine In
Spending Per Head
$190 (Lunch)
Recommended Dishes
鴨肉夾包
鴨肉夾包
牛肝菌帶子燒賣
海鮮酸辣湯麵
剁椒魚雲
Level4
178
0
終於一👅頂頂大名嘅東來順。黎到當然要試下得獎名菜「鶴湖蟹影」蟹肉。蟹膏混合出來。蟹肉鮮甜。蟹膏份量唔輸蝕。旁邊啡色蟹仔係由薑造成。驅寒。窩心賣相100分。味道同樣100 分。試過你就會❤️上。
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終於一👅頂頂大名嘅東來順。

黎到當然要試下得獎名菜「鶴湖蟹影」

蟹肉。蟹膏混合出來。蟹肉鮮甜。蟹膏份量唔輸蝕。旁邊啡色蟹仔係由薑造成。驅寒。
窩心
賣相100分。味道同樣100 分。試過你就會❤️上。
鶴湖蟹影
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130 views
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(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
鶴湖蟹影
Level4
Dong Lai Shun was previously a recipient of 1* Michelin, and over the decade or so when it opened from Mongolia to Hong Kong inside Royal Garden Hotel TST, it has provided some of the most authentic Mongolian Hotpot & Pekingese Specialty dishes in Hong Kong. Uniquely enough, many of the past famous Pekingese restaurants have either closed or now offer improvised dishes catering for overseas tourists. In comparison, Dong Lai Shun remained one of the most authentic and classier Pekingese cuisines
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Dong Lai Shun was previously a recipient of 1* Michelin, and over the decade or so when it opened from Mongolia to Hong Kong inside Royal Garden Hotel TST, it has provided some of the most authentic Mongolian Hotpot & Pekingese Specialty dishes in Hong Kong. Uniquely enough, many of the past famous Pekingese restaurants have either closed or now offer improvised dishes catering for overseas tourists. In comparison, Dong Lai Shun remained one of the most authentic and classier Pekingese cuisines in town.

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The Restaurant is well spaced out, with a Modern Design -
Classy and spacious enough, perfect for the business dinner even if you aren't sitting inside their private rooms..

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Dragon Well Tea Leaves Smoked Duck Eggs - 龍井煙燻蛋 $43 Each

Really well smoked, you could smell them from 3 feet away but it's not bitter at all. Nice egg yolk taste too. Well executed, topped with fried Conpoy shreds ~ 10/10

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Sichuan Pepper & Spicy Small Geoduck with Mungbean Noodles - 麻香小象拔 $208
This was interesting as they used the smaller geoduck than normal in Chinese Cuisine, this dish was appetizing and less chili than I envisaged from the looks ~ 7/10

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Chilled Razor Clams Sichuan Style - $218

This was a lovely Razor clams dish. Cleaned then sliced into good biteful sizes properly, the sauce was slightly tangy yet spicy, the clams barely cooked and plump ~ 9/10

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Smoked Yellow Croaker Fishes - $98 Each

Smoky again like the above eggs but in a different way. The fishes were surprisingly smooth and oily, which defers from the usual renditions of this fish which are dryer elsewhere. We commented on how this fish is different from many other fishes, as it is more bony towards the tail - whereas most fresh water fishes have bones further towards the belly side. A must order here, I seriously can't remember a version better than this anywhere else ~ 10/10

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80 views
1 likes
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Crane Sculpture with Crab & Lobster Meat, Crab Roe on Salted Duck Egg Coated Rice Puffs 
鶴湖蟹影 - $418 for 4 Pieces
Basically the must order here since for many years, it's been their Multiple Awards Winning Signature dish. Despite not being in season yet, the Shanghai crab meat and roe were fresh tasting with umami and sweetness, the lobster adding more texture, the salted egg rice puffs completed the final touch. *Note: usually this is also served on top of a fried Taro Nest, but its a bit humid in Summer in HK so this reverts back to the Taro recipe when it's in season ~ 9.5/10

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Amazing Crab & Lobster Dish -
One can never get enough of this... One of the best dishes available in Hong Kong

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Mongolian-Pekingese Hot Pots -
Their Specialty here on top of the amazing, award winning appetizer dishes

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Sichuan Pepper and Chili style 'Ma La' Hotpot -
This style of hotpot seems to have taken the world by storm these years, in fact, you can also see this being prevalent within China's provinces everywhere these days... The one here tonight was only mild-spicy, even someone like me could take it easily. It has the sichuan pepper fragrance and also a bit of the numbness factor. If you like spicy, order it extra spicy here !

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Top - Tuned Sesame Sauce with Dried Shrimps, Fish Sauce, others, etc
Below 9 Sauces - Sugar, Chives Puree, Red Fermented Beancurd, Black Vinegar, Hua Diao Wine, Soy Sauce, Sesame Oil, Chili Oil, Fish Sauce

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Green Amaranth, aka Chinese Spinach 莧菜 - $98

Surprisingly these were very young sprouts, meaning unlike the ones you use to boil soup, these were very tender and not old chewy ~ 9/10

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Prawn Balls - $168 for 6 Pieces

With both an 'elastic' well beaten minced prawn texture, filled inside with chunky pieces of diced prawns, this was recommended by the staff and well received. I personally thought this was on the pricier side, but knowing the inflated price of fresh prawns nowadays (it is more expensive than most lobster by the tael) ~ 9/10

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Thick Sliced Mongolian Mutton Shoulder - $195

Thick and full of mutton lamb flavor, this was everyone's favorite for the night.. ~ 9/10

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Hulunbeier Deluxe Mutton cut from just Behind the Neck 杜泊貝爾大草原羊上腦 - $230

A cross breed between Inner Mongolian x South African muttons, this butchered cut and breed is one of the most sought after in the world for its soft marbled meat and balanced sweet lamb flavor! This polarized the table, I guess it is a bit refined and soft... But it is a very rare part.

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Chinese Chives and Mutton Dumplings Beijing Style - $98

This came highly recommended by the staff. We really loved this, the skin is still Beijing like but more evenly pleated, you can actually taste the Chives in the skin, also the lovely mutton meat within. Note that Dong Lai Shun is actually a Halal restaurant... so they don't serve any pork dishes here ~ 9/10

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Honeycomb Frozen Tofu 凍豆腐 - $98

This is one of my favorite tofu dishes in the world, even in Japan they have a similar Koya Tofu 高野豆腐. The one here was more layered than porous, interesting. Lovely and with plenty of fresh soybean flavor, not easy to achieve considering this needs to be frozen and thawed at least twice ~ 10/10

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Sliced Local Yellow Beef Neck Meat - $380
A lot of hotpot aficionados in Hong Kong or Canton region swear by eating locally slaughtered cows or steers for meat flavor, over the USDA or Australian, even Japanese Wagyu options. I think one could argue either way, but when it comes to local beef it has to be hand-sliced by default. I thought this could do with even more beefiness, so I preferred the muttons above ~ 7/10

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Osmanthus Flower and Fermented Rice Lees with Sesame Dumplings -

To me this is a mix between Shanghai and Ningpo recipes, although since decades ago this was always a dessert in a Beijing Hotpot restaurant. Very good dessert soup base, slightly sour from proper fermentation and plenty of Osmanthus floral aroma, something hard to find nowadays... encore ! ~ 9/10

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Black Sesame 'Tang Yuan' Glutinous Rice Balls -
Black sesame was toasted well fragrant, lubricated but not too lardy greasy. Great balance with a thin skin that held its shape and chewiness. Not too sweet either! ~ 9/10

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Longan and Date Dessert Soup -

This is soothing for summer, although we deemed it a bit too sweet tonight ~ 6/10

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'A Rolling Donkey' Rice Roll with Red Bean Paste & Soybean Powder 馿打滾 - $88 for 4 Pieces

One of my favorite Beijing desserts, which used to be served in the Imperial Palace. The Beijing dessert version here has always been famous within Hong Kong, within revisiting this I found it quite chewy with a good non-cloying red bean paste. Apparently Donkeys clean themselves rolling on the floor and this dessert also coats itself with soybean powder, hence the name. On the spot I kept thinking this seems to be like a mixture between a 芸豆卷 and a 豌豆黃 when it comes to ingredients, or looks ~ 9/10

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A Photo showing the New Extension of the Royal Garden Hotel Rooms Upstairs -
Overall Dong Lai Shun has always been exceptional, from Appetizers to Hotpots. The Michelin 1* they occasionally receive depends on each year, but over the last decade or so it has opened in Hong Kong and despite the occasional swap of Chefs, the standard to me has always been consistently dependable and comes highly recommended

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Price: HKD $300 to $400 + 10% (Remember Crab Dish above is around $108 Per Person)
Food:
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Address: B2, The Royal Garden, 69 Mody Road, Tsim Sha Tsui
尖沙咀麼地道69號帝苑酒店B2層
Ph: +852 27332020

(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$400
Level3
37
1
2016-01-23 7285 views
It’s 8 degrees in HK! The Starks are right again, for the coming 6th season. Winter is HERE, finally! Besides snake soup (I like going to She Wong Yee), there is no better time for steamy hot pot and mutton than RIGHT NOW. Dong Lai Shun (a century old Halal restaurant brand brought over from Beijing), one Michelin, guarantees premium ingredients for the hot pot experience. I mean, yeah, what’s the fuss when I have to pay big bucks AND do my own cooking, but I’m also older now so quality fresh me
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It’s 8 degrees in HK! The Starks are right again, for the coming 6th season. Winter is HERE, finally! Besides snake soup (I like going to She Wong Yee), there is no better time for steamy hot pot and mutton than RIGHT NOW. Dong Lai Shun (a century old Halal restaurant brand brought over from Beijing), one Michelin, guarantees premium ingredients for the hot pot experience. I mean, yeah, what’s the fuss when I have to pay big bucks AND do my own cooking, but I’m also older now so quality fresh meat, less MSG and dining comfortably are all essentials. Economical assorted fish balls, luncheon meat and cheese–filled sausages can no longer satisfy.

Tonight’s set menu for 4 had everything we wanted from starters, signature cumin lamb & beef skewers, hot pot to desserts. My family had weak palates so we chose the “plain” broth base (fungus, dried shrimp, ginger & leek) instead of the popular “mala” spicy Sichuan broth. We thought the plain broth is also the best way to savor the original flavors of the ingredients anyways. You can always add chili to the dipping sauce if you prefer spicy.
Cold starters
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Cumin spiced lamb & beef skewers
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Dong Lai Shun offers Mongolian blackheaded mutton and the cuts for hot pots are said to be from the most tender parts of the lamb (about 40% only). The carvings are renowned to be paper-thin, even in fat distribution and take only seconds to cook. Every bite dissolves in the mouth.
Beef (front), mutton rolls (back)
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Small grouper (front), paper-thin mutton (back)
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Ocean shrimp
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Spinach, plain & tomato noodles
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The soul of Northern Chinese hot pot is the “hun jiang” (mixed sauce) – sesame peanut sauce. The not-so-good ones out there would taste one-dimension and instant like runny peanut butter, for your sandwich. Dong Lai Shun makes one killer sauce with gazillion ingredients, mentioning a few like fermented fuyu tofu, Chinese wine, garlic and surprisingly, fish sauce. It was memorable and addictive. I dunked everything in this sauce tonight. I wanted to purchase a bottle but the manager said it would spoil within days (their chefs make it fresh every day).

The desserts were not too sweet and were very pleasing. Lu Da Gun (translating as Rolling Donkey, like a little donkey rolling around in earthy dust) in soft sticky rice (mochi), red bean paste and bean powder is my favorite. It was an imperial dish and now a Beijing street snack. The Jian Dui (sesame ball) was filled with runny egg custard, which deserved also 100 servings instead of just 1.
Lu da gun (back), Rose & lychee jelly (middle), Jian dui (front)
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Other Info. : I prefer the Tsim Sha Tsui (original) outlet and would go for the hot pots rather than the general dishes.
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-01-17
Dining Method
Dine In
Spending Per Head
$600 (Dinner)
Recommended Dishes
Beef (front), mutton rolls (back)
Small grouper (front), paper-thin mutton (back)
Ocean shrimp
Spinach, plain & tomato noodles
Lu da gun (back), Rose & lychee jelly (middle), Jian dui (front)
Level4
295
6
2015-12-13 7357 views
較早前開始轉涼時,經過尖東這店門前,見有涮羊肉,就想起多年前在北京吃過的羊肉涮涮鍋,有點懷念,就約了太座這晚來這店,希望可以回味一下;我們去到店的時間尚早,人不多,稍後就差不多坐滿了,坐位佈局尚算不太擠迫,始終是酒店食肆,原本心想會有個銅制煱,在圍邊清湯涮羊肉,但看完餐牌後已發現完全不是那回事,只是平常火鍋店的湯煱,還設有不同的火鍋湯底,基本上只是廣東式"打邊爐",一場來到就試了這裏出名的羊肉拼盤和太座想要的海鮮拼盤,小不了的是一份菜,就要了皇帝菜,而為求食回食物原味就用了芫茜皮蛋湯底,餐後就點了北方出名的甜品,驢打滾;整體來說,打火鍋的食品是由自己控制火喉和調味,口感和味道都不是店方的責任,店方要負責的只是材料的質素和招呼,這裏終歸是酒店食肆所以材料質素和招呼都做得不差,但結賬時那價格是否值得,就真的有大家各人的看法了。芫茜皮蛋湯底,芫茜香,皮蛋靚,皮蛋入口彈牙。羊肉拼盤內一共有四款不同部位的羊肉,經向店員了解及得其耐心解說得悉包括有羊腰窩肉,肉質嫩滑,油脂較重,羊味香濃,灼得得法,鮮嫩美味;羊後腿肉,肉質較有咬口,但要灼得合適火喉,否則會有點韌;羊肉卷,標準的羊肉片,羊味適中,肉質
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較早前開始轉涼時,經過尖東這店門前,見有涮羊肉,就想起多年前在北京吃過的羊肉涮涮鍋,有點懷念,就約了太座這晚來這店,希望可以回味一下;我們去到店的時間尚早,人不多,稍後就差不多坐滿了,坐位佈局尚算不太擠迫,始終是酒店食肆,原本心想會有個銅制煱,在圍邊清湯涮羊肉,但看完餐牌後已發現完全不是那回事,只是平常火鍋店的湯煱,還設有不同的火鍋湯底,基本上只是廣東式"打邊爐",一場來到就試了這裏出名的羊肉拼盤和太座想要的海鮮拼盤,小不了的是一份菜,就要了皇帝菜,而為求食回食物原味就用了芫茜皮蛋湯底,餐後就點了北方出名的甜品,驢打滾;整體來說,打火鍋的食品是由自己控制火喉和調味,口感和味道都不是店方的責任,店方要負責的只是材料的質素和招呼,這裏終歸是酒店食肆所以材料質素和招呼都做得不差,但結賬時那價格是否值得,就真的有大家各人的看法了。
芫茜皮蛋湯底,芫茜香,皮蛋靚,皮蛋入口彈牙。
羊肉拼盤內一共有四款不同部位的羊肉,經向店員了解及得其耐心解說得悉包括有羊腰窩肉,肉質嫩滑,油脂較重,羊味香濃,灼得得法,鮮嫩美味;羊後腿肉,肉質較有咬口,但要灼得合適火喉,否則會有點韌;羊肉卷,標準的羊肉片,羊味適中,肉質也軟;而最後一款的羊肩肉,,肉質較幼嫩,不用灼太久已可進食,但羊味就略嫌較弱。
海鮮拼盤內一共有六款不同的海鮮,包括帶子,鮮蝦,星斑魚片,生蠔,貴妃蚌和珊瑚蚌,當中帶子算是比較弱小,但入口也鮮甜;鮮蝦就真是十分生猛,上檯時雖然已穿上竹簽,但蝦頭仍然在動,灼至全熟入口肉質也非常彈牙;星斑魚片,新鮮嫩滑,肉質不削,絕對新鮮;生蠔,勁大隻,雖然上檯已是一開二,但灼熟後也不覺得會收縮得太細,十分嫩滑;貴妃蚌略嫌小一點,一隻開四片,入口非常清甜爽口,而珊瑚蚌就十分爽脆可口,味道也清甜。
皇帝菜,份量不少,質素高,絕對有精心揀選過才上檯,所以條條新鮮清甜又可口。
驢打滾,這是一個做得還不錯的甜品,清甜而不膩,清香而味美,口感煙韌而有噬頭。
總括來說,如果以一餐普通火鍋來說,實在是超水準,只是這晚我期望的是正宗涮羊肉,所以就有點落差,也嫌價錢略為偏高一點。
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524 views
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驢打滾
$88
151 views
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醬料
98 views
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海鮮拼盤
$780
88 views
0 likes
1 comments
皮蛋
60 views
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芫茜皮蛋湯底
$198
79 views
1 likes
0 comments
羊肉拼盤
$480
110 views
0 likes
0 comments
皇帝菜
$108
65 views
0 likes
0 comments
68 views
0 likes
0 comments
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-12-11
Dining Method
Dine In
Spending Per Head
$960 (Dinner)
Recommended Dishes
驢打滾
$ 88
海鮮拼盤
$ 780
芫茜皮蛋湯底
$ 198
羊肉拼盤
$ 480
皇帝菜
$ 108
Level3
78
0
2015-10-26 4511 views
我有一段日子沒有幫襯東來順。事源,大半年左右,我同朋友這裡吃了個蒸蟹鉗,懷疑是冰鮮或雪藏。我們即場問服務員,又寫過電郵問酒店管理層。其實我們只是想知道究竟他們是否用新鮮蟹,但多番追問,他們都迴避,只說會跟廚房硏究跟進,沒有給明確回應。其實我只是想知道答案,這是消費者基本權利,堂堂星級酒店customer services 咁差。 我有d嬲,blacklist了這食肆。今日午市重臨吃點心。我們最欣賞的是千層糕,一般酒樓因工夫多已經好少做,鬆糕部分夠鬆軟,一層層奶黃、咸蛋及椰絲蓉,確實唔錯。梅菜肥牛包,配搭新穎味道唔错,饀料切得幼細精巧,仍有肉汁。雲吞皮滑餡鮮,湯底製作認真。最唔掂係燒賣,見到己經唔開胃,可能是overcook, 肉都縮埋一'舊',點心面仲有水蒸氣,表面發水,完全唔合格。小籠包皮薄饀都ok,但不夠飽滿,比起鼎泰豐尚差兩皮。 炒拉麵算0k,麵條彈牙味濃而不膩,有上海的濃油赤醬的風味,我自己口味則嫌炒得不夠鑊氣,椰菜𢇃太少。
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我有一段日子沒有幫襯東來順。事源,大半年左右,我同朋友這裡吃了個蒸蟹鉗,懷疑是冰鮮或雪藏。我們即場問服務員,又寫過電郵問酒店管理層。其實我們只是想知道究竟他們是否用新鮮蟹,但多番追問,他們都迴避,只說會跟廚房硏究跟進,沒有給明確回應。其實我只是想知道答案,這是消費者基本權利,堂堂星級酒店customer services 咁差。 我有d嬲,blacklist了這食肆。

今日午市重臨吃點心。

我們最欣賞的是千層糕,一般酒樓因工夫多已經好少做,鬆糕部分夠鬆軟,一層層奶黃、咸蛋及椰絲蓉,確實唔錯。
梅菜肥牛包,配搭新穎味道唔错,饀料切得幼細精巧,仍有肉汁。雲吞皮滑餡鮮,湯底製作認真。

最唔掂係燒賣,見到己經唔開胃,可能是overcook, 肉都縮埋一'舊',點心面仲有水蒸氣,表面發水,完全唔合格。小籠包皮薄饀都ok,但不夠飽滿,比起鼎泰豐尚差兩皮。 炒拉麵算0k,麵條彈牙味濃而不膩,有上海的濃油赤醬的風味,我自己口味則嫌炒得不夠鑊氣,椰菜𢇃太少。
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