23
11
1
Telephone
2961 3330
Introduction
The award-winning Guangdong style restaurant Golden Valley offers more than traditional Guangdong cuisines. Their Sichuan dishes are equally popular. The White Pepper Fried Prawns are highly recommended. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2015-2017)
Opening Hours
Today
11:00-16:30
18:00-23:00
Mon-Fri
11:00-16:30
18:00-23:00
Sat-Sun
10:00-16:30
18:00-23:00
Public Holiday
10:00-16:30
18:00-23:00
Payment Method
Visa Master AE Cash UnionPay JCB Others
Number of Seats
150
Other Info
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine
Cake-cutting
VIP Room Details
Parking
Delivery
10% Service Charge
Review (36)
Level2 2017-04-20
419 views
情綿綿,軟綿綿,意綿綿,暖綿綿,愛綿綿,糾糾纏,繞繞纏,綿綿纏,纏纏綿,癡癡纏。寫歌詞咩,哈哈!其實,我只係想勾畫出一碟炒滑蛋嘅風姿綽約,所綻放出來嘅優雅氣質和柔美體態。無論你食滑蛋蝦仁或者滑蛋叉燒或者滑蛋其他, 記住:個主角永遠係炒滑蛋,而唔係叉燒、鮮蝦或者其他。一碟靚嘅炒滑蛋,一定要夠軟,夠嫩,夠滑,夠暖,不可過油,不可過火。仲要一定要夠多,要完完全全掛滿唒隻鮮蝦,先可以展現出滑蛋嘅豐滿身段,體態撩人,貼貼服服,如何將一隻鮮蝦征服!😂😂😂咁我哋去返現場,問吓啲現場觀眾,請問呢碟滑蛋小姐夠唔夠靚女呢? 「靚到暈,冇得頂,未見過咁靚,未試過咁正!」現場觀眾嘅反應係一面倒,睇嚟係眾望所歸嘅大熱門。咁啱見到梁師傅,我忍唔住要即讚:梁師傅好嘢,未食過咁靚嘅炒滑蛋。梁師傳笑逐顏開,帶點自信同我哋講:「 炒滑蛋係龍田師傅親自傳授我的,炒滑蛋係師傅嘅名菜之一,唔可以失禮㗎!」原來係龍田師傅高徒,唔怪得知啦!龍田師傅可謂中菜廚師界嘅傳奇人物。當年,貴為鑽石酒樓總廚,但同時間龍田師傅亦係15間酒樓嘅總廚,一人騎十五間酒樓,厲害嗎?服未?後生一輩可能都未聽過鑽石酒樓,真可惜。當時,鑽石酒樓雖未至係最高級,但其實係禾稈冚珍珠。鑽石酒樓的其中一個創辦人就係鏞記酒家老闆甘穗輝先生,所以識食嘅都知,鑽石嘅燒鵝其實都幾好食,鑽石個燒鵝爐都係有駁煙囪㗎。鏞記行一線,鑽石走二線,玩哂啦。加埋龍田師傅坐鎮,炒滑蛋、柱侯牛腩、炆班腩,直情係經典啦!我記得我好細個,真係好細個嗰陣,成日跟老豆去鑽石酒家飲茶,都係見佢叫斑腩飯,而家知點解啦,細個嗰陣時識鬼欣賞咩!去返現場,原來滑蛋小姐已經攞咗冠軍,頒埋獎,謝埋票,來個美人照鏡,全碟清哂。點解,一啲都唔留番畀我?此時,一個好靚仔嘅榮總,咬住支牙簽撩吓排牙,一副趙完鬆嘅樣子,小小囂咁講:「見到靚女梗係要快手啦,十吓十吓!」😭😭😭😭 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-01-07
1810 views
感謝恩師的一餐,不容有失,故拜託駿景軒梁師傅設計菜單,不負眾望,出品一級水準,大家都食到lam lam脷,正!其實,我不嬲都覺得駿景軒應該不只米芝蓮一星,咁多年都係一星簡直是underrated。用料靚又新鮮,廚藝又得,譬如食水煮魚,啲配料全部四川送來,完全食到成都的味道。天氣一轉冷,就會諗起梁師傅的煲仔飯。臘味固然靚,但最靚都係嗰煲飯。我可以大膽咁講,真正識得煲飯而又煲得靚嘅大廚,寥寥可數。梁師傅嘅心得係人哋用100度高溫去煲,佢會去到120至130度,煲到好似舊式火車頭咁噴啲煙出來,然後最考功夫就係收尾嗰吓「飯要焗熟,不要煲熟」。好!不過唔明,對於我哋呢啲用電飯煲一代又點會明。梁師傅的煲仔飯,做到粒粒飯都熟透熱透,淋得嚟帶爽身,每粒飯的形狀都好清脆清晰,我足足食了3碗飯,忍唔到口,咁靚嘅飯真係可遇不可求。食嘢唔係只講求食得名貴、食得靚或者食得平,而係當某件食材喺佢最巔峰嘅狀態出場,而佢仲喺最巔峰狀態嘅時候放入咗你個口,恭喜,你有口福了!梁師傅的菜,個平衡永遠做得好好,就算啲配料好搶味,仍然不會蓋過主材料個鮮味。就好似胡椒蝦,你睇啲胡椒粒多到好似唔使錢咁,啲胡椒味焗哂入啲蝦度,但係仍然食到鮮蝦既清爽甜味,服未!再講就真係寫5000字都唔夠,自己睇相啦!送走2016,祝大家2017身心健康,舒適安泰!💃👊💓💓 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2016-08-06
3386 views
I love spicy hot pot and I think Golden Valley does one of the best spicy hot pots in town, more than most people realise. Today, the 4 of us came here for lunch, yes, you heard me right, spicy hot pot for lunch - that's how bad our cravings were. Back to the food, I like the spicy hot pot here for the following reasons:- the soup base : the soup base is the soul of the spicy hot pot, the soup base here is not bad, not the best, but still better than many places. If you want to compare it to say San Xi Lou, I guess I would say the soup base here is slightly inferior because they don't put as much sichuan peppercorns here, but would still come close as a second and you could add more sichuan peppercorns / sichuan peppercorn powder on your own (see below) - the sauce and seasoning: hands down the best in town, just look at this - a full selection of sauce andseasoning from fermented bean curd to sichuan peppercorn powder, and not to mention the sesame which you could grind to a fine powder- the food: high quality food across the board and please order the ox tongue - they have done a really good job in marinating it and it was simply tender, succulent with the perfect seasoning; also, don't forget you could order half portions here, which is good if there's only the 2 or 3 of you so that you could order more varietyWe always make a reservation before coming here so i have no clue how long you would have to wait for walk in, though the restaurant seemed quite full with families coming for yumcha when we were there on a saturday lunch time.  We paid HK$400 each which I thought was reasonable for the amount and quality of the food we ate.PS: don't bother trying the other soup base though, we ordered a fish soup base and wild mushroom soup base but they were not so good. Just go for the spicy soup base.   continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-02-12
4152 views
佢未攞米芝蓮前已經食咗好多年,但聽啲街坊講佢攞咗米芝蓮後質素低咗所以冇乜再嚟食。但媽咪最愛呢度嘅髮菜蠔豉,所以今晚初二再嚟食吓啦!髮菜蠔豉大脷($298):同十幾年前相比,蠔豉嘅size細咗好多,而家大概係成年男人嘅手指尾咁長,當年係中指咁長。不過算啦,咁多年嚟加價唔算勁,到而家仲可以$300一碟,收貨啦!冰梅骨($178):賣相欠奉,勝在有14舊算多。好有豬肉味,而且好淋唔會有黐牙嘅感覺,一咬就骨肉分離。酸酸哋嘅梅醬好開胃,忍唔住不停咁食!南乳齋煲($168):碟頭好大,而且足料。由於落單嘅時候叫咗少油少鹹,所以南乳的確輕手咗好多,只係落少少用嚟點綴吓,而且並冇出面嘅南乳齋煲咁油,所以呢個餸絕對老少咸宜,尤其是怕油膩怕鹹嘅朋友福建炒飯($168):呢個炒飯非常成功,首先炒飯好乾身,而且粒粒分明,可以逐粒逐粒夾起。個獻喺炒飯嘅正中間,成個樣好整潔,獻有獻嘅空間,炒飯有炒飯嘅空間,河水不犯井水,直至客人將佢哋撈勻啲飯先會變得濕潤。最怕外面嘅福建炒飯獻非常鹹,好在呢度個獻一啲都唔鹹,仲有好濃瑤柱嘅香味及新鮮蝦味服務:會定期埋嚟睇吓茶煲需唔需要加水,抵讚!開心嘅係,呢度一直播賀年歌曲,冇錯雖然係聽足咁多年,但係過年係要有啲賀年歌先應節架嘛!而且四圍都係好多大檯嘅家庭客,感覺好溫馨!食物係好味嘅,而且碟頭係好大, 所以係抵食嘅!而且走踏實路線唔會雕晒花呀要即刻相機食先咁樣!至於值唔值得攞米芝蓮呢? continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level6 2015-06-21
4868 views
在沖繩出差近一星期,回來後除了立刻想吃住家飯外,還有的就是中式點心。男友的好友J最近推介了駿景軒,於是我們便去試試。在沖繩的西表島暴曬了幾小時,回港後對陽光特別痛心疾首,烈日當空下就算是在有瓦遮頭的電車站等車也是苦事,幸好不用等太久。在叮叮上吹一下風,過完冷河便下車,落車後走一小段路便會見到駿景軒。酒店的外觀有點陳舊,內部盡是歐陸風的懷舊裝潢,餐廳位於一樓。中午12:30全店半滿,店內的樓底較低,有點教堂特色的彩繪玻璃窗全關起來,環境很密封,枱與枱之間的位置太貼,整體感覺擠迫焗促。駿景的鮮蝦餃皇一籠四隻,件件飽滿,而且非常燙口。摺口雖然模糊不清,但犬齒狀的邊位很漂亮。內餡的蝦仁很大件爽口但稍嫌粗乾,雖然加了荀粒和少許肥膏粒,有點油膩,但似乎無助口感。香荽牛肉腸一碟預切成5件,入囗溫度涼涼的,跟剛才的蝦餃形成很強烈的對比。腸粉皮軟軟腍腍的,可能因為醬油關係,牛肉嚐到有陣甜味,香荽味不太濃,但口腔有陣香料的香氣。家鄉咸水角一客三件,中間被破開,這樣的賣相比較少見,不過吃的時候亦比較方便。師傅用的餡料跟平時有點不一樣,當中穌了蝦仁、叉燒、冬菇,還有肥豬肉粒,鹹香還是有,但感覺比一般的清淡。糯米皮軟軟的不算很香,但勝在不太肥膩,整體不錯。芝麻叉燒酥口感好酥,皮薄入口很香,不過酥皮的牛油味和叉燒餡的味道都太濃,兩者角力不分主次。如果牛油味輕一點可能會更出色,現在感覺吃一件都嫌腻滯。是日四月最欣賞的是這道百花釀魚肚,一籠三件盛惠$48。墊底的魚肚又厚又索,釀在頂層的蝦球也很爽滑,這樣堆疊起來成BB拳頭大實在很吸睛。醬汁帶蛋白絲,沒有胡椒粉等的調味,非常清新。尾聲點了福果蒠米糖水及金粟南瓜露兩款糖水,前者加入蒠米、腐竹、白果,這個可以袪濕,非常適合長期待在冷氣商場的香港人。白果腍嫩清香,味道比想像中清潤。另一款金粟南瓜露,因為我的讀寫障礙,把它看成金「栗」南瓜露,還在碗內翻呀翻,在找栗子在哪裡,直至撈到粟米粒,才知道自己搞錯了。黃澄澄的一碗,混了絲絲南瓜蓉,奶味和甜度比較濃。整體來說,駿景軒的點心比較普通,川菜應該比較令人期特。埋單時把玩手機,正在盤算下一站到哪兒吃下午茶,想起之前錯過了未去的粉研,發現小店已經結業,現店址將會由Coffee bar接手,感覺甚是可惜。香港的土地實在變化得太快,有心機的小店都在掙扎求存,6月的天氣明明很熱,而我卻覺得很冰冷。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)