Video
Exit D1, Hung Hom MTR Station
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Telephone
27312883
Introduction
Hoi King Heen inside the InterContinental hotel offers some of the finest Cantonese dishes in an elegant and sophisticated setting. On the weekends, the restaurant serves a variety of dim sum including, BBQ pork buns, shrimp dumplings and spring rolls. All of their dishes are beautifully plated and they really elevate these traditional Cantonese dishes.
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Good For
Business Dining
Opening Hours
Today
11:30 - 15:00
18:00 - 22:00
Mon - Fri
11:30 - 15:00
18:00 - 22:00
Sat - Sun
10:30 - 15:00
18:00 - 22:00
Public Holiday
10:30 - 15:00
18:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
.餐廳今年二月經過大裝修後重新開張, 由傳統風格轉型為休閒中菜館整體氛圍充滿現代感, 不過餐桌間距有啲近, 感覺冇咁高級🙈食物質素都唔錯, 個人認為菜式比點心更加吸引👍🏻📸1️⃣ 龍皇珊瑚煎米粉🌟 用多款海鮮同蔬菜炮製已成嘅醬汁, 料足, 米粉酥脆😋2️⃣ 北菧紅棗蒸甲魚🌟 罕見嘅菜色, 仲話係即叫即劏, 食完膠原滿滿3️⃣4️⃣5️⃣ 點心 - 整體不過不失, 不過每次嚟都一定要食佢哋嘅”蜜汁叉燒包”.🔻🍽 海景軒📌 地址: 香港尖沙咀麼地道70號海景嘉福酒店B2層
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10/5/2025 星期六，有晚輩請食午餐，預祝母親節，梗係揀選一間信譽好嘅食店啦。餐廳裝修大革新，與過往比較中式風格完全不同，改變後的現代風格，給予輕鬆感覺，每枱座位與座位之間有足夠空間，大家可以食得自在。餐廳經理及侍應都很禮貌友善，招待熱誠，樂於介紹茗茶，食物。侍應推介「銀花香單叢」茶，淡淡清花香，口感軟滑，好飲。我哋午餐有：煎黑芝麻客家茶果，熱辣辣，茶果皮煙靭，餡料豐富好味。蜜糖叉燒腸粉，叉燒甜甜好食。糙米雞，唔用糯米，夠健康。蜜糖脆鱔配哈蜜瓜，脆鱔肥美，以哈蜜瓜配襯，清新爽甜，夠創意。魚湯菜心，菜心鮮嫩，又有魚湯飲，正呀！鴨圃生菜包，鴨鬆豐富，生菜新鮮，每片均勻擺設整齊，粒粒鴨鬆，以生菜包著，入口滋味清爽。甜品有推介的：黑芝麻糊燉奶，燉奶杏仁霜，黃金脆奶卷。真係滿足的母親節午餐！
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A culinary gem perfect for special celebrations. The elegant ambiance creates a serene atmosphere ideal for enjoying a memorable meal.The food is exceptional, with the Peking duck being a standout. It’s perfectly roasted, featuring crispy skin and tender meat, especially delicious when paired with a unique Korean sauce that adds a delightful twist.One of the highlights is the extensive selection of teas. The knowledgeable staff guided us through their offerings, and we discovered exquisite blends that complemented our meal beautifully.Service was top-notch with attentive and passionate staff, ensuring an impeccable dining experience from start to finish.Highly recommended for both special occasions and casual nights out!
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載譽歸來，令人期待的海景軒終於以嶄新面貌同大家見面。原有的經典傳統的裝潢改成四合院的氛圍，門前等候區的日光，令人有舒泰的感覺，中間是大廳，東西兩院分列兩旁，靈活變動的廂房，正好適合不同的場合須要。銀花香單叢由供應商特意為海景軒調配份量，屬餐廳專用茶葉，在單叢中加入了桂花、水蜜桃及乾果，多添了清幽的花香，色澤淡雅，喝起來輕輕的甜度，很舒服。藏紅花筍尖蝦餃(四件 4 pieces)Steamed Shrimp Dumplings, Saffron（$96）蝦餃在搓揉時加入藏紅花，令餃皮色澤更亮麗，蝦肉中夾雜有筍尖，口感清爽，而餃皮摺紋清晰，師傅手勢好好，把魚籽醬置面，無形是矜貴了。客家煎芝麻茶粿(三件3 pieces)Pan-fried Rice Dumplings, Minced Chicken, Peanuts, Black Sesame（$78）海景軒名物的升級版，餡料水準依然豐富，菜甫、蝦米、韭菜、冬菇及花生，刴得夠碎，茶粿皮煙煙韌韌，而底部煎至微脆，相當對辦。海景軒片皮鴨Roasted Peking Duck（$898）先講醬料的配搭，除了傳統的青瓜絲及辣絲外，更有菠蘿、柚子肉、蕎頭及辣醬，在傳統風味中加以變化，不錯。片皮鴨本身選用個半月大的廣東米鴨，仲要係放養，所以脂肪較少，質素有保證，特意看看鴨皮，果真有‘’燈影‘’的感覺。鴨肉酥嫩，加入京蔥及醬油之後，入口更有油香，真是人間美味。海景軒片皮鴨-二度製作Roasted Peking Duck - Selection of second course（$238）香酥火鴨肪片皮鴨二食一般都是加涼瓜去炒或者做成肉碎生菜包，而今次是加入蝦膠及芫荽刴碎，再用兩片麵包夾好，然後拉油，好有西多士的氛圍，再蘸點一下師傅自家製的蒜蓉桂花醬，真是好有心思的二道創作。焗釀蟹肉牛油果(每位 Per Person)Baked Avocado, Crab Meat, Onions（$188）其實海景軒本身有另一個蟹蓋菜色，而今次是改良版，也好，多了點新意，今次以挖空的牛油果作器皿，釀入新鮮蟹肉，而蟹肉用牛奶及洋蔥炒過，質感奶滑，加上焗得夠火喉，牛油果都變得軟稔，舀起跟蟹肉一齊食，更是美味。桂花蜜脆鱔Deep-fried Eel, Osmanthus Honey Sauce（$368）如果是廂房是可以堂弄的菜色，大大塊鱔肉先經油泡，然後放入即煮的桂花蜜內，灒上烈酒，散發陣陣香氣，非常誘人。松茸百花鱈魚卷Steamed Cod Fish, Matsutake Mushrooms, Shrimp Mousse（$538）以新鮮鱈魚肉包裹了蝦膠及金華火腿去蒸，置底的蘿蔔以魚湯燴過，非常入味，蒸好放上原片松茸、炸過的雪菜及新鮮蟹黃，令色彩繽紛，而口感亦相對變得豐富。避風塘牛腩Deep-fried Beef Brisket, Garlic, Chili, Black Beans（$428）一般禪衣做法的脆腩都是原條上脆漿去炸，但師傅不怕功夫多，竟然是切片後再逐片上漿去炸，經slow cook的牛腩肉質軟熟可口，而可能要遷就大眾口味，蒜香及辛勁可以更強烈一點。砂鍋梅菜鴛鴦豬炒飯Fried Rice, Roasted Pork Belly, Parma Ham, Preserved Vegetables（$298）以口感豐富，帶脆香及油香的三層豬腩肉粒、24個月巴馬火腿茸及惠州梅菜，但食落好乾身，飯粒有嚼口，口感豐富，三扒兩撥更光碟了。石榴椰果甘露 (每位 Per Person)Chilled Sago Cream, Pink Guava, Coconut Jelly（$60）一道由楊枝甘露演變出來的甜品，在原有基礎上加入了石榴汁，令色彩鮮艷。桂花酒釀麻糬芝士布甸(三件3 Pieces)Osmanthus Cheese Pudding, Mochi, Fermented Rice（$90）很有意思的組合面層的桂花糕加入了酒釀，令氣味芳香，下層的布看似平平無奇，其實內裡釀入了麻糬芝士，增添了口感，有趣。雪燕杏香蛋撻(三件3 Pieces)Baked Almond Tarts, Snow Swallow（$87）在烘得酥香的蛋撻放上雪蒸，令熟悉的口味變得多了層次，我鍾意。
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讚-環境真係同以前好唔同 以前果個永遠無廚師做嘢既開放廚房終於拆走左 成間嘢感覺光猛左好多-嘢食係新派左 蜜汁鱔好味 乳豬皮輕脆 入面釀既飯好夠味 茶果夠足料 大部份食第都出色彈-大部份食物都唔算好熱 想勁鍾意熱辣辣上檯既 就可能覺得差啲-炸子雞麻麻 好油
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