海景軒

Hoi King Heen
184
13
11
Exit D1, Hung Hom MTR Station continue reading
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. continue reading
Good For
Business Dining
Opening Hours
Today
10:30 - 15:00
18:00 - 23:00
Mon - Sat
11:30 - 15:00
18:00 - 23:00
Sun
10:30 - 15:00
18:00 - 23:00
Payment Method
Visa Master AE Cash UnionPay JCB
Number of Seats
200
Other Info
Online Reservation
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine
Cake-cutting
VIP Room
Parking
Phone Reservation
Reward Dining Points
10% Service Charge
Restaurant Website
http://www.hongkong.intercontinental.com/en/
About
Sumptuous Cantonese Dining
Hoi King Heen is recognised as one of Hong Kong’s finest Chinese restaurants specialising in Cantonese cuisine. Celebrity Master Chef Leung Fai Hung uses refined Chinese cooking methods combined with the best ingredients and top quality seasonal products.

With the warm earth tones, stylish and elegant red and gold, the restaurant is designed to redefine the essence of traditional Cantonese fine-dining. Each of the five private rooms has been tastefully decorated to offer the most quintessential of VIP Chinese dining experiences. The restaurant was awarded ONE MICHELIN STAR by the Michelin Guide Hong Kong & Macau in 2011.

About Reward Scheme
Review (225)
Level4 2018-05-14
955 views
母親節是一年一度的盛事,因而選擇慶祝地點也成了讓人抓破頭皮的大難題。一來要顧及眾人口味挑選味道出眾的餐廳,同時亦要顧反食物的賣相,好讓大家拍出一幀幀漂亮的全家幅。今年母親節,我就選擇了海景嘉福酒店的海景軒。食物賣相從來是海景軒吸引人的地方,但令我們喜出望外的是食物的味道能媲美它們如詩如畫的外觀。先來一道清香的豆腐開開胃。再來是煙燻帶子。帶子不算很大,但味道鮮甜,而且烹調時間剛好,沒有太煙韌的感覺。接下來是眾人最期待的一道菜。常說做菜要色香味俱全,想必就是這個意思吧。食物做得精緻,食客吃時也倍加愉悅。說實的,這道菜的味道並無特別,但做菜者的心思為它增添不少分數。水晶牛肋肉這是來海景軒必點的招牌菜。廚師將軟腍的牛肋肉釀進一個大梨子裡,再從上倒上香濃的醬汁。帶鹹的牛肋肉配上帶酸的梨肉合起來完全不勉強,反而為味覺帶來新的衝擊!而且牛肋肉燉得非常軟腍,易於刀切及咀嚼,十分出色。黑松露蔥燒雞這是我全晚最喜歡的一道菜。黑松露的香味在燒雞上菜時已撲鼻而來。看到一片片如樹葉般大的黑松露便會明白這是「一分錢,一分貨」的道理。蜜梅香燒骨又一道招牌菜。酸甜混合的燒豬骨做得不錯,略嫌麵粉皮有啲硬,但味道是好的。炒牛柳粒不過不失。鴨香立方多士非常油膩,是整餐的敗筆。整體不錯,食物賣相出色,惟價格因酒店的關係較高,但作為慶祝節慶的地方也頗為一個好選擇。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
我的 23 歲生日 Featured Review
Level4 2017-11-24
6897 views
好多朋友都會好好奇,點解我生日會選擇食中菜?係呀,其實我好鍾意食中菜,特別係京滬菜。不過今年生日,我決定去「海景軒」,一間我等咗好耐都未試到既中菜廳。海景軒位於尖沙咀海景嘉福酒店B2層,雖然已經唔再係米芝蓮一星餐廳,但依然非常受歡迎。餐廳以金色同酒紅色佈置為主,平日夜晚黎到出奇地熱鬧,都好滿座既。餐台上除咗擺咗豆瓣醬同辣椒豉油,仲有好野味既榨菜豆卜。由於訂位既時候已經落好餐單,所以食物都好快咁上台。第一碟位上既係招牌菜「冬坡扣釀肉」。唔係東坡肉,係「冬」坡肉;顧名思義就係用冬瓜代替傳統肥豬肉,做成東坡肉既樣。雖然冬瓜係夏天既食物,但呢個冬瓜菜式真係不得不試喔!然後有off menu菜式「酥香蛋皇肉」,以肥豬肉卷包住鹹蛋黃再脆炸,非常腍滑;「萬壽果牛肋肉」亦非常出色,肉厚肥美,用汁拌飯真係一流,值得推介呀!另外係手工招牌菜有「欖菜玉珠」,清淡得黎又不乏味道。「龍皇珊瑚煎米粉」,以蛋白,菜心頭,蕃茄粒,東星斑肉做成芡汁,淋上底部煎得香脆既米粉餅,非常好食。當然唔少得最期待既甜品啦!黃金脆鮮奶、泮塘山楂卷、蛋白杏仁露,都是店方著名之作。黃金脆鮮奶食落似牛油多士包住煉奶;山楂卷酸酸的;蛋白杏仁露既蛋白亦打得平均;真係非常出色! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
菇菌季節嚐鮮 Featured Review
Level4 2017-10-07
6465 views
如果要小弟揀一間中菜廳作為飯堂,海景軒絕對會是其中之一,其實這兒也真的曾是小弟的飯堂,幾年前是經常去的,不論飲茶及晚飯也是。說來慚愧,對上一次來已是半年前,很久沒有來找梁師父了。 選擇此時到來,當然就是為了梁師父的菇菌菜式。未踏入主菜的來臨,當然要吃上幾道師父的招牌頭盤,先以酸溜溜的家鄉醬瓜皮來清除暑氣;接著就有淡淡燻香的煙燻玉帶子,特別喜歡師父用上玫瑰花瓣來添香;還有清爽的牛肝菌拌蟲草花苗,絕對是梁師父的得意作,百吃不厭;最後就是腍滑的招牌叉燒皇,值得一試。 一向也十分欣賞梁師父的手藝,當上素松茸灌湯餃上菜時,聞其香已令大家讚嘆不已。湯色清澈見底,再以松茸提味,令人動心。細味之下,湯頭濃香鮮甜,菇菌芳香馥郁,菇菌餡料更以麻油調味過,齒頰留香。 菌香海皇球的賣相美侖美奐,以東星斑起肉與羊肚菌等材料做成魚肉球,再以斑片包著,最後注入菇菌醬汁,清新不膩而令人留下深刻印象。 大廚以簡單的做法將薑蔥煎封銀鱈魚的鮮味發揮極致,肉厚肥美的銀鱈魚煎得金黃,皮脆肉嫩,配以薑蔥豉油調味,非常好吃。 一品素香石榴球脹卜卜的,師父以腐皮包著津白、馬蹄、竹笙、冬菇及羊肚菌的餡料,做成石榴球的模樣,淋上由紅蘿蔔煮成芡汁,以此來替代菜蔬也非常適合。 最後以手剁的蹄香肉餅盅仔飯來作結,爽口彈牙的肉餅與煙韌富米香的白飯配合,如此出色的家常菜式也做得令人稱心滿意。 甜品時間永遠都是期待的一環,黃金脆鮮奶、泮塘芝麻卷及蛋白杏仁露都是師父的得意之作,真是百吃不厭。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
滋味清香菇菌夜 Featured Review
Level4 2017-09-24
4839 views
這夜我們又來到海景軒。除了回味一下經典美味菜式外,也趁機品嚐了數款梁師傅期間限定的菇菌新菜式。前菜先有「家鄉醬皮瓜」($78)。西瓜皮經醃製過,製成爽口涼菜,消暑開胃。「玫瑰花香燻帶子」($368),帶子甜嫩香軟,入口帶微微煙燻香。這道菜曾經一度成為off menu菜式,要特別預定。現在又從新出現在menu上,身邊朋友不知多開心。適逢菇菌當造,我們選來數款時令菇菌菜式,當中我最喜歡的,就是賣相與味道都同樣誘人的「菌香海皇球」($268/位)。東星斑起肉再加入羊肚菌等菇菌製成一顆大'魚丸'。魚肉加上幽幽菇香,啖啖都是滋味鮮香。海皇球底部墊了爽口脆長豆,讓整體食感層次更豐富。「上素松茸灌湯餃」,松茸的幽香來得濃郁而自然。「牛肝菌拌蟲草花苗」($288),清香的當造牛肝菌配搭蟲草花苗,清爽開胃,作為夏日涼拌,真不錯呢。「一品素香石榴球」,腐皮包著甘筍粒、馬蹄粒、冬菇粒等素菜,味道清而不寡,健康又好吃。另外我們也分享了海景軒的「招牌叉燒皇」,肥瘦適中,肉質爽甜美味。而「薑蔥煎封銀鱈魚」($388),濃郁醬汁與肥美香甜的銀鱈魚很夾,魚柳外層微微煎香,惹味得很。「蹄香肉餅盅仔飯」,看似簡簡單單的馬蹄肉餅配盅飯,家常好滋味,滿足好吃的comfort food。每次來海景軒都要提醒自己要留肚吃甜品,因為這裡的甜品實在太出色。招牌「蛋白杏仁露」($48)不用多介紹,香滑甜美,杏仁香既濃郁又自然。「泮塘芝麻卷」($42),質感煙煙韌韌,黑芝麻加入白芝麻,難怪芝麻香特別突出。說到另一款我很喜歡的甜品,就是「黃金脆奶卷」($60)!外層香脆脆多士,包著滑溜又奶香濃郁的滑溜奶卷,一點不覺油膩,是我坊間吃過最好吃的版本~ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2018-03-27
920 views
和朋友飯聚,第一印象,環境舒適,侍應服務態度良好,食物方面,由presentation到taste也十分好,會員又有免費酒水同折扣優惠,一個值得和朋友談天說地的地方 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)