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Restaurant: Golden Leaf
Offer: Dine and Earn Asia Miles
Earn 1 Asia Mile for every HKD2 spent (present your membership card and request for Miles Earning to the staff when paying your bill)
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Asia Miles cannot be earned on certain promotional menus during festive seasons.
>
Other Asia Miles terms & conditions apply
Telephone
2521 3838 (Ext. 8280)
Introduction
Golden Leaf restaurant provides a special Cantonese dining experience. A wide range of traditional Cantonese dishes is available, plus innovative creations from the chef. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2015)
Opening Hours
Today
11:30-15:00
18:00-23:00
Mon-Fri
11:30-15:00
18:00-23:00
Sat
09:00-11:00
11:30-15:00
18:00-23:00
Sun
11:00-15:00
18:00-23:00
Payment Method
Visa Master AE Cash UnionPay JCB
Other Info
Alcoholic Drinks
10% Service Charge
Offers
Restaurant: Golden Leaf
Offer: Dine and Earn Asia Miles
Earn 1 Asia Mile for every HKD2 spent (present your membership card and request for Miles Earning to the staff when paying your bill)
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Asia Miles cannot be earned on certain promotional menus during festive seasons.
>
Other Asia Miles terms & conditions apply
Review (42)
Level4 2017-05-27
376 views
前陣子,兄長打來約我晚餐,說他有好幾張港麗酒店的餐飲券就快要到期。於是就認約,同兄、嫂一起三人行,來到港麗酒店的《金葉庭》晚餐。酒店的中菜廳,永遠都給人一種高尚的感覺。的確,酒店的名氣大,酒店的級數高,在酒店內的中、日、西餐廳,都要保持一個極高的水準。而是日來到的《金葉庭》,由2015年開始,已得到了米芝蓮的推介,雖然未有星,但長期在米芝蓮榜內,證明是一間長時間保持高水準的餐廳。 是日由胞兄發板,我們就簡單地叫了一個三人份量的套餐。我們吃的是粵菜套餐,也就等同於晚市的席宴,首先來的,是一個精美的燒味併盤。燒味併盤,有乳豬一片,叉燒兩件,燒鵝兩件,仲有海蜇少許。乳豬的肉不多,的確是一隻BB豬,唔夠肉就加一片甜甜的蒸包,脆、香、甜、感覺很好。海蜇,粗條地切割令到口感份外的好,極爽口,極彈牙。叉燒,就是以真正梅頭肉做的叉燒,既香口又甜美,加上非常腍的入口感覺,是很美妙的一件叉燒。燒鵝,給的是最厚肉的胸肉部份,若我是老外的話,一定會喜歡,但我們華人追求的是皮脆同肥美...食燒鵝/燒鴨,都係燒臘檔好。 竹笙菜膽燉北菰,是一個很清甜的燉湯。北菰的香味非常之突出,更可以說,是整個湯的味道,純菰味,清清的一口濃湯,好味道入心頭。 焗釀鮮蟹蓋。單是出場的架勢已經感覺到高級。一件巨蟹座黃金聖衣,打開它,就是一個香味四溢的焗蟹蓋。這,就是把所有的蟹肉加上芝士奶油釀回去蟹蓋,極鮮味,極香,同時間,這是一個極飽肚的東西。 露筍龍脷球,是《金葉庭》的推廣菜式。龍脷球雖然好有油感,但好味道也就是來自這輕輕的油膩感,輕輕走油煎過的魚肉,入口份外的香,配合了香嫩的露筍,味道更鮮甜。食魚,能夠用鮮甜香口來形容,的確是難得。 中式煎牛柳,最令人開心的部份就是好多好多醬汁。再加上大大片的嫩滑牛肉...這時候,我需要的,是一碗白飯。 白飯沒有叫,因為我們每人有一碗金葉庭炒飯。很足料的炒飯,味道很香,炒得也夠乾身,香口。我把中式牛柳的汁也混進去了,入口更惹味。 之後,是甜品的時間。先來是杞子元肉桂花糕同合桃酥。杞子元肉桂花糕,顏色深也代表了味道很濃。濃濃又感滋潤的甜味,內裡又充滿了桂花同杞子,而元肉,也即是龍眼肉,味道就同糖美完美地混合了。合桃酥,有原隻合桃在酥餅上,曲奇餅底亦十分之香口。這一個美點雙輝,的確是輝煌。 另外的一個甜品,我選了又甜又香的蛋白杏仁茶。味道也就是又甜又香,不需要多加天花龍鳳的形容詞。 當日,時正是11月尾,小女兒剛出生不久令到我連自己的生日也給忘了。兄長同嫂訂了一個酒店自家製的小蛋糕,是一個味道香甜而不膩的 Cheesecake,小女兒出生後,太太坐月子忙過不停,真的想與她分享這一份美味呢。 是晚對《金葉庭》的總結就是環境典雅,食物精緻,我覺得這兒是一個時尚粵菜的代表。要宴請貴賓,或是想以享受形式食一頓中餐,港麗酒店的《金葉庭》是一個好好的地方。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-05-24
406 views
This Cantonese restaurant is located in Conrad Hotel, Pacific Place. There are not a lot of tables but the setting presents a premium, high-end atmosphere. Seated comfortably, we started to see a lot of politicians, including our new CE Carrie Lam, arriving and realized that there was a dinner event in the private room beside us. As there were only three of us, we didn't order the tasting menu (which need minimum four persons) and went for a la carte. To start I had the Hot and Sour Piquant Soup with Seafood. The soup was good with plenty of seafood, including shrimp, scallops, fish maw and crab meat. It had the proper sour level though I would prefer more spiciness to balance. But overall it was still a very nice soup. My wife had the Double-Boiled Clear Broth with Bamboo Piths, Black Mushroom and Brassica which was equally tasty.Then we had the Barbecued Pork Glazed with Queen's Honey. The glistening look of the dish was appetizing, with a good mix of fat and lean meat. However, I would not say it was anything impressive when we ate them. Given that it was supposed to be freshly roasted, it was only lukewarm and the texture of the meat was a bit too soft as well. It was a bit disappointing. Then came the Sauteed Fresh King Prawns with Chili and BBQ Sauce. Contrary to the BBQ Pork, the look of this dish was rather unappealing. The sauce was very thick, dull in color and looked like it had been cooked for a while and the sauce had already thickened and solidified. The prawns were also small in size. Even though there were a number of them it was not what one would expect. The taste was fairly good but it could not compensate for the letdown in appearance.Hope that the rest of the dishes would perform better, the Assorted Dried Seafood with Mixed Vegetables and Essence in Casserole was fortunately decently good. The broccoli and Shanghai pakchoi was boiled to a soft bite but not over-cooked. The cured ham, dried shrimp and squid provided enhanced flavors, and the bamboo pith plus glass noodle giving a contrasting texture. The broth was nice too and in the end we finished the whole casserole including the broth to show how good it was. The last dish we had was the Poached Chicken with Chicken Essence. This was a signature of the restaurant, and I would say it delivered my expectation. The chicken was tender, with the skin melting while the flesh soft and smooth. All the bones were removed as well and I could not stop to admire the skills of the chef for that. By poaching the chicken in the essence it enhanced the flavors of the chicken, by the chicken flavor itself, so we could taste the original taste of the chicken. Maybe for some people it would be a bit light on taste but I still like it very much.Overall I would say it was a bit below my expectation, but it might be due to the event I mentioned, as I saw all the staff quite anxious and tense attending to that, and likewise maybe the kitchen staff also were focusing too much there and could not properly attend to the other customers. It is of course not an excuse but I could understand.One highlight was that there was a credit card discount of 15%, and with all the above the bill was $1,628 which was honestly a good price. Considering that, maybe I would try this restaurant another time to see if it did better.My score: 63/100. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2016-11-18
3479 views
這地方是我常到的米芝蓮級食府。我喜歡它地方不太大,不太嘈雜,佈置高雅,尤其是房間,服務質素當然是五星級啦。每次都品嚐蒸星班,焗響螺或蟹蓋,乳豬及炸子鷄。甜品更有許多花款。我喜歡炸龟靈糕。很好很好的聚會地方。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2016-10-03
3318 views
Sophisticated Chinese food with good flavour and attention to detail - like the steamed garoupa was de-boned before being served - with no loss of flavour and temperature, which is quite a feat to pull off.  We liked the starters of baked crab in its shell, rich and delicious.  The other dishes were also good but not quite as impressive - the braised cabbage came with sliced yunnan ham which were far too salty and woody in texture,  the stuffed shrimp was deep-fried and too bland, but the Chinese style wok-fried beef filet and string beans were both as expected though nothing too exciting.   continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2016-08-14
3817 views
同朋友晚飯,想食中餐,於是㨂了金葉庭。佢地坐位唔多,全場大約十零枱左右。所以唔會好似傳統中式餐廳咁嘈。蛋白蟹拑:蛋白甜甜地,蟹拑好多肉,襯落蟹拑道味道配撘得好好。金銀蛋䙺菜:呢款菜應該唔會煮得難食!浸雞: 好滑,唔會太老,都有雞味既雞!脆炸亀令膏 :好鍾意佢既口味,外脆內軟,亀令膏味一啲都無流失。另外仲有食左炒飯,都好夠味。 整體來說,食物質素above average, 當然價錢也相對地高。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)