29
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Level4
2019-09-10 2339 views
在往上水的地鐵上,遇上了同事K,佢問我去邊。我說到沙田食飯,佢個樣堂左嚇左一跳,然後得啖笑。住大圍嘅佢話,沙田基本上係美食沙漠,有乜原因要喺北角走到入去食飯。雖然新餐廳多,但係冇乜特別,全部都係走馬看花,如過眼雲煙。佢個樣百思不得其解之際,我再話佢知我去為咗一個酒店中餐廳嘅得獎菜式後去,那一刻嘅神情,佢就好似聽到搽牛眼淚可以見鬼一樣。因為榮獲 2019 香港國際美食大獎才來?也不是這個原因,其實之前來過幾次,說真每次食完後,感覺也超值而又好食,我和幾個朋友就如鐵粉一樣。特別係人又不太多,往往有寧靜環境又可以食到美食,又點會不來。特別今晚朋友寫了幾個又新又特別嘅菜式,如果今晚要有個主題我會說是由頭到尾都是名貴吧,一齊睇下有乜特別。山海傳說呢個名絕對有非常的意境,集合三款清爽開胃的創意前菜,包括彈牙爽口的鮮鮑魚佐以青辣椒醬、花雕話梅瀨尿蝦配鵝肝醬和桂花清香的鮮淮山蓉,聽個名都夠特別。瀨尿蝦配鵝肝?呢個咁實驗性嘅組合聽好似麻麻,但吃落又不錯。鮑魚和青辣椒醬?那股野性我相信不需要多介紹。當中鮮淮山蓉點整都好,加上桂花香,仲殺死人。原個椰皇燉鮑魚花膠湯,我相信冇得投訴,只要你喜歡鮑魚同花膠,加上
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在往上水的地鐵上,遇上了同事K,佢問我去邊。

我說到沙田食飯,佢個樣堂左嚇左一跳,然後得啖笑。

住大圍嘅佢話,沙田基本上係美食沙漠,有乜原因要喺北角走到入去食飯。雖然新餐廳多,但係冇乜特別,全部都係走馬看花,如過眼雲煙。

佢個樣百思不得其解之際,我再話佢知我去為咗一個酒店中餐廳嘅得獎菜式後去,那一刻嘅神情,佢就好似聽到搽牛眼淚可以見鬼一樣。

因為榮獲 2019 香港國際美食大獎才來?也不是這個原因,其實之前來過幾次,說真每次食完後,感覺也超值而又好食,我和幾個朋友就如鐵粉一樣。

特別係人又不太多,往往有寧靜環境又可以食到美食,又點會不來。

特別今晚朋友寫了幾個又新又特別嘅菜式,如果今晚要有個主題我會說是由頭到尾都是名貴吧,一齊睇下有乜特別。

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山海傳說呢個名絕對有非常的意境,集合三款清爽開胃的創意前菜,包括彈牙爽口的鮮鮑魚佐以青辣椒醬、花雕話梅瀨尿蝦配鵝肝醬和桂花清香的鮮淮山蓉,聽個名都夠特別。

瀨尿蝦配鵝肝?呢個咁實驗性嘅組合聽好似麻麻,但吃落又不錯。

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鮑魚和青辣椒醬?那股野性我相信不需要多介紹。

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當中鮮淮山蓉點整都好,加上桂花香,仲殺死人。

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原個椰皇燉鮑魚花膠湯,我相信冇得投訴,只要你喜歡鮑魚同花膠,加上椰皇燩過之後,每一口飲到都是精華,可能你會話一餐食咁多鮑魚使唔使咁名貴?但講真,咁平咁抵食,點都食餐好,及時行樂吧。

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今晚我地來主要目的係呢個金盤戲游龍,這個贏得2019 香港國際美食大獎 (現代中式熱盤烹調 - 虎蝦),配上炸得金黃酥脆的炸饅頭,再嚴選原隻 6 頭越南虎蝦肉,配上黑椒忌廉汁和新鮮青花椒,呢個看似平凡的菜式卻令我有深刻印象,特別係個隻虎蝦,無論蝦嘅質素同個烹調手法都係首屈一指。賣相也好,怪不得攞獎,也令我哋不枉此行。

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脆皮千層糯米豬絕對是人人喜歡之作,上場氣勢贏哂,當然呢個菜你會想起的是季季紅,但這裡的更勝一籌,千層糯米豬的外皮烤得正好,脆得來可口又香,裡面有糯米、瑤柱及櫻花蝦,口感與層次都很鮮明,特別家加左櫻花蝦之後,仲特別,至少是個在外邊吃不到的脆豬經驗。

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個人來說很少吃到玫瑰燻焗龍躉扒這個配搭,也令今晚個主題突然變得溫柔一點,以香氣迫人的玫瑰花瓣燻焗大大塊的特級深海龍躉扒,魚肉在燻焗下吃到的是淡淡幽香,不會是那種強烈死香的香薰感覺,以金箔點綴,更顯高雅的感覺,女士就最適合。

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食咗幾個比較口感特別的菜,來個素菜吧。荷塘月色將時令的冬瓜與南瓜球化為一片的荷塘色彩,彷如真實情景般,再配以新鮮蓮子與百合,加上少用的甘筍杏汁,口感更特別,雖然個樣冇頭先咁靚,但因為素菜,合理嘅。

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來到相反較為男性化的慢煮黑醋安格斯是我另一最愛,選擇了最好最多肉汁的位置,以美國安格斯厚切牛扒來做主角,用上鎮江香醋慢煮 4 小時後,牛肉的鮮味直頭係表露無遺,而且每口都咬出其醋香和肉香。

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窩燒鮑魚雞粒炒飯相對最普通,不過,非戰之罪,只不過前面的食物太過多驚喜,這個咬得太飽食,comment 也不公平,其實炒得很好,完全超過預期。

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千絲萬縷燉燕窩外表又係一絕,在吃完多道精美菜式之後,還可以吃到個咁有質素而有漂亮嘅甜品,你話值得放工後由北角來到沙田食返餐晚飯嗎?

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本來,第日再見到那位同事,我想俾返啲相佢睇,不過,正如如果你要特登搽牛眼淚先至見到鬼咁膚淺,就代表其貪吃的智慧有很多吧,那何必對牛彈琴呢?

玉庭 
沙田白鶴汀街8號帝都酒店1-2樓
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2019-08-20
Dining Method
Dine In
Level4
相熟友人聽說這位於沙田帝都酒店內的高級中菜廳「玉庭」推出了多道吸引的新菜式,廣邀好友一起前往飯聚,當然欣然赴會,期望以美食滋潤心靈,讓生活更加得力。「山海傳說」($168/位)是新鮮出爐 2019年香港國際美食大獎現代中式熱盤烹調創意前菜組別的得獎菜式,匯集了爽口彈牙,以青辣椒醬伴吃的鮮鮑魚、中西合璧,食材配搭新穎獨特的「花雕話梅瀨尿蝦配鵝肝醬」與口感粉軟,散發出淡淡桂花糖香的「鮮淮山蓉」在一起。三者中,重口味的我最喜歡的則是帶點兒辣,口感爽彈中帶少許刺激的「鮮鮑魚配青辣椒醬」。「原個椰皇燉鮑魚花膠湯」($138/位)用上了十二頭的鮑魚和大件花膠,以原個椰皇經多小時熬燉,湯味清而帶椰香,味甜好喝,還有鮑魚、花膠可吃,名貴得來又好味道,讚!另一道得獎菜式,榮獲 2019香港國際美食大獎現代中式熱盤烹調虎蝦組別銅獎,賣相精緻的「金盤戲遊龍」($168/位)用的則是來自越南的六頭大虎蝦,個頭之大,堪與數月前我在海洋公園泰國菜餐廳「爐炭燒」所見的斯里蘭卡巨蝦相比。肉質爽甜鮮美的大虎蝦,以金黃酥脆的炸饅頭作伴,並配以香濃的黑椒忌廉汁及以青胡椒點綴,漂亮得來好吃,能夠得獎,確是實至名歸。得獎菜固然
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相熟友人聽說這位於沙田帝都酒店內的高級中菜廳「玉庭」推出了多道吸引的新菜式,廣邀好友一起前往飯聚,當然欣然赴會,期望以美食滋潤心靈,讓生活更加得力。
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山海傳說」($168/位)是新鮮出爐 2019年香港國際美食大獎現代中式熱盤烹調創意前菜組別得獎菜式,匯集了爽口彈牙,以青辣椒醬伴吃的鮮鮑魚、中西合璧,食材配搭新穎獨特的「花雕話梅瀨尿蝦配鵝肝醬」與口感粉軟,散發出淡淡桂花糖香的「鮮淮山蓉」在一起。三者中,重口味的我最喜歡的則是帶點兒辣,口感爽彈中帶少許刺激的「鮮鮑魚配青辣椒醬」。
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原個椰皇燉鮑魚花膠湯」($138/位)用上了十二頭的鮑魚和大件花膠,以原個椰皇經多小時熬燉,湯味清而帶椰香,味甜好喝,還有鮑魚、花膠可吃,名貴得來又好味道,讚!
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另一道得獎菜式,榮獲 2019香港國際美食大獎現代中式熱盤烹調虎蝦組別銅獎,賣相精緻的「金盤戲遊龍」($168/位)用的則是來自越南的六頭大虎蝦,個頭之大,堪與數月前我在海洋公園泰國菜餐廳「爐炭燒」所見的斯里蘭卡巨蝦相比。肉質爽甜鮮美的大虎蝦,以金黃酥脆的炸饅頭作伴,並配以香濃的黑椒忌廉汁及以青胡椒點綴,漂亮得來好吃,能夠得獎,確是實至名歸。
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得獎菜固然好,「慢煮黑醋安格斯」($168/位)也做得出色。被鎮江醋浸得軟腍無比的安格斯牛扒肉,軟腍得實在過份,根本不必刀叉並用,只需以叉輕輕一戳,便可輕易把肉分開,味道濃郁,肉味與黑醋的甜味早已淏成一體的安格斯牛扒肉,既厚身,又滋味。
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別以為這是蜜汁叉燒?其實這是「玫瑰熏焗龍躉扒」($288)才對。這特別的海鮮菜式,煙熏味道濃重,一揭開蓋子,芬芳的玫瑰花香立時飄湧出來,吃時把龍躉扒切開,濃甜的味道混和了馥郁的花香,加上美麗的金箔點綴,色香味俱全。
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原隻上桌,更為吸睛的「脆皮千層糯米豬」($788/隻)燒得恰到好處,外皮金黃酥脆,特別之處在於豬的內層釀入了瑤柱、櫻花蝦、黑芝麻及糯米,最底下還有一層麵包,讓這皮脆肉滑的烤乳豬變得與別不同,口感特別豐富,使人留下深刻的印象。
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起了一個滿有詩意的名字,教人不禁聯想起文人朱自清膾炙人口的散文名作《荷塘月色》的「荷塘月色」($188)其實是一道素菜。師傅以時令的冬瓜、蓮子、百合、南瓜等蔬菜入饌,砌成漂亮悅目的花形圖案,澆以濃郁幼滑的甘筍杏汁,並以荷葉承托上桌。清新的食材,清新的配搭,帶來清新的感覺,感覺殊佳。
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偌大一窩的「窩燒鮑魚雞粒燴絲苗」($258)材料豐富名貴,鮑魚粒、雞粒、江瑤柱、菜粒等食材,為濃郁入味,色澤深濃的米飯帶來不同的口感,整窩飯味道甚好,值得一讚!
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整頓晚餐完全沒有冷場,即使最後的甜品也極有特色,別處所無。這賣相極似甚考廚師刀功的「文思豆腐羹」 的「千絲萬縷燉燕窩」($68),以常見的木瓜雪耳糖水為基礎,加入了名貴的燕窩與切得幼細的白滑豆腐絲,即時變成了一道既有心思巧手,又滋潤清甜的中式甜湯,讓本已吃得極飽的我把它全數吃喝清光,才帶著滿意的笑容與友人一起離座回家。
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其實,我已不是第一次來這兒吃晚飯了,以往,我對這裡的印象已經很好,這一次,我覺得各款菜式的水準比之前更高了。

多謝友人邀請飯聚,月底「大班樓」再見!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Decor
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Hygiene
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Dining Method
Dine In
Type of Meal
Dinner
Recommended Dishes
  • 金盤戲遊龍
  • 原個椰皇燉鮑魚花膠湯
  • 慢煮黑醋安格斯
  • 玫瑰熏焗龍躉扒
  • 脆皮千層糯米豬
  • 荷塘月色
  • 窩燒鮑魚雞粒燴絲苗
  • 千絲萬縷燉燕窩
  • 山海傳說
Level2
12
0
2019-11-12 533 views
個個星期同老佛爺飲茶飲到悶,就試下去帝都酒店下面既酒樓(唔搵唔知有間酒樓),如果指定時間前埋單有折不得不讚,以為只係去另一間酒樓飲茶,無期望之下出奇地有驚喜環境舒服同靜,揸車人士好方便,門口擺低架車上一層電梯就係鮑魚芋角-同食開既唔同,唔係豬肉碎,入面有叉燒,雞肉,當然仲有鮑魚,外脆內軟口感一流,未食過咁好食既芋角3色蝦餃-成粒都係蝦肉,多料好食蝦腸-正宗皮薄餡靚,一定要食,D蝦夠彈牙牛肉角-我唔食牛,但姐姐話好好味AR食物-好少去一間酒樓飲早茶會覺得好食(除左杯茶唔好飲),每樣點心都有水準服務-STAFF有禮貌,唔會無人理你環境:周圍係酒店FEEL值得留影,枱面係軟既(估佢唔到),坐得好舒服夠闊,夠靜傾計一流難得老佛爺滿意,仲話一定要再黎過
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個個星期同老佛爺飲茶飲到悶,就試下去帝都酒店下面既酒樓(唔搵唔知有間酒樓),
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如果指定時間前埋單有折

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不得不讚,以為只係去另一間酒樓飲茶,無期望之下出奇地有驚喜
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環境舒服同靜,揸車人士好方便,門口擺低架車上一層電梯就係



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鮑魚芋角
-同食開既唔同,唔係豬肉碎,入面有叉燒,雞肉,當然仲有鮑魚,外脆內軟口感一流,未食過咁好食既芋角

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3色蝦餃-成粒都係蝦肉,多料好食
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蝦腸-正宗皮薄餡靚,一定要食,D蝦夠彈牙
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牛肉角-我唔食牛,但姐姐話好好味AR

食物-好少去一間酒樓飲早茶會覺得好食(除左杯茶唔好飲),每樣點心都有水準
服務-STAFF有禮貌,唔會無人理你
環境:周圍係酒店FEEL值得留影,枱面係軟既(估佢唔到),坐得好舒服夠闊,夠靜傾計一流

難得老佛爺滿意,仲話一定要再黎過
Other Info. : 多人食,KEEP住黎,如果晏既BOOK位穩陣 10點半入座都要限時,不過時間都夠,上菜速度適中
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-11-10
Dining Method
Dine In
Spending Per Head
$100 (Breakfast)
Recommended Dishes
  • 芋角
  • 蝦腸
Level3
42
0
2019-11-10 402 views
今日嚟咗沙田玉婷,先食下午茶先,咁就叫咗好多特色點心,首先叫咗個,蒜蓉炒菜心,啲菜都幾好食到曬熱,原來叫咗個,三色點心。叫咗。叫咗赤焰大師復風,未帶碗飯。包括叉燒油雞貴妃,雞燒腩仔米粉河粉,另外小食黃金豆腐。酸醋雲耳魷魚粒。仲有就醉酒分歧伴海蜇。滷水鵝片拼盤。胡椒蘿蔔絲餅,海蜇分歧。坐嘅環境都幾好都唔錯嘅。哩度賴單我惗四五百蚊度啦,但係都好多嘢食,好豐富,賣相都唔錯,啲嘢都好清潔,員工服務態度都好好。
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今日嚟咗沙田玉婷,先食下午茶先,咁就叫咗好多特色點心,首先叫咗個,蒜蓉炒菜心,啲菜都幾好食到曬熱,原來叫咗個,三色點心。叫咗。叫咗赤焰大師復風,未帶碗飯。包括叉燒油雞貴妃,雞燒腩仔米粉河粉,另外小食黃金豆腐。酸醋雲耳魷魚粒。仲有就醉酒分歧伴海蜇。滷水鵝片拼盤。胡椒蘿蔔絲餅,海蜇分歧。坐嘅環境都幾好都唔錯嘅。哩度賴單我惗四五百蚊度啦,但係都好多嘢食,好豐富,賣相都唔錯,啲嘢都好清潔,員工服務態度都好好。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level4
2019-09-01 783 views
友人相邀到此飯聚,皆因這裡得了「2019年香港國際美食大奬」數個項獎,饞嘴的我當然唔會Say No啦。山海傳說($168/每位)* 得獎菜式/創意前菜~三款清爽開胃的創意前菜,包括鮮淮山蓉、鮮鮑魚配青辣椒醬及花雕話梅瀨尿蝦配鵝肝醬。鮮淮山蓉以小圓球示人,以桂花糖調味,配紅艷艶的香脆米網;滋味與賣相俱佳。鮮鮑魚配青辣椒醬既彈牙又鮮甜,不錯吃!以花雕及話梅浸泡過的瀨尿蝦,再釀入鵝肝醬,濃郁且帶微微酒香,出色!脆皮千層糯米豬($288/例、$398/半隻、$788/一隻)~外皮烤至金黃香脆,中間的一片是黑芝麻、櫻花蝦、糯米及香煎了的瑤柱,和置底的春餅皮同吃;酥香甘美!原個椰皇燉鮑魚花膠湯($138/每位)~原個椰皇內藏12頭鮮鮑魚、大大片花膠扒及雞肉,蒸燉多個小時,每口湯鮮得來更帶椰香,這個滋養湯水不單女士大愛,男士也一樣喝得大為滿足!金盤戲游龍($168/每位)*得奬菜式/現代中式熱盤烹調 - 虎蝦~食蝦都要以「頭」嚟分?係呀,呢隻六頭越南虎蝦嚟㗎;龍船咁嘅造型、肉質鮮美彈牙到不得了,酥脆嘅炸饅頭索咗青花椒及黑椒忌廉汁又係正到不行!呢個「金盤戲游龍」得獎唔係無道理喎。玫瑰燻焗龍
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友人相邀到此飯聚,皆因這裡得了「2019年香港國際美食大奬」數個項獎,饞嘴的我當然唔會Say No啦。
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山海傳說($168/每位)* 得獎菜式/創意前菜~
三款清爽開胃的創意前菜,包括鮮淮山蓉、鮮鮑魚配青辣椒醬及花雕話梅瀨尿蝦配鵝肝醬。
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鮮淮山蓉以小圓球示人,以桂花糖調味,配紅艷艶的香脆米網;滋味與賣相俱佳。鮮鮑魚配青辣椒醬既彈牙又鮮甜,不錯吃!以花雕及話梅浸泡過的瀨尿蝦,再釀入鵝肝醬,濃郁且帶微微酒香,出色!
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脆皮千層糯米豬($288/例、$398/半隻、$788/一隻)~
外皮烤至金黃香脆,中間的一片是黑芝麻、櫻花蝦、糯米及香煎了的瑤柱,和置底的春餅皮同吃;酥香甘美!
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原個椰皇燉鮑魚花膠湯($138/每位)~
原個椰皇內藏12頭鮮鮑魚、大大片花膠扒及雞肉,蒸燉多個小時,每口湯鮮得來更帶椰香,這個滋養湯水不單女士大愛,男士也一樣喝得大為滿足!
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金盤戲游龍($168/每位)*得奬菜式/現代中式熱盤烹調 - 虎蝦~
食蝦都要以「頭」嚟分?係呀,呢隻六頭越南虎蝦嚟㗎;龍船咁嘅造型、肉質鮮美彈牙到不得了,酥脆嘅炸饅頭索咗青花椒及黑椒忌廉汁又係正到不行!呢個「金盤戲游龍」得獎唔係無道理喎。
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玫瑰燻焗龍躉扒($288/每客)~
特級深海龍躉扒以芳香的玫瑰花瓣燻焗,再綴以金箔,紮實的肉質沾了馥郁的玫瑰花香,味美;更添雅意。
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慢煮黑醋安格斯($168/每位)~
以鎮江香醋慢煮 4 小時的美國安格斯牛,據友人説已燉至軟腍入味,只需用义輕輕一戳;濃郁滋味便輕易到口。
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荷塘月色($188/每客)*素菜~
不論菜名與配搭均充滿夏日色彩,挖空了的冬瓜環內藏南瓜球,再配上百合、新鮮蓮子及夜香花,澆以甘筍杏汁醬,躺在荷葉上;整體清新健康。
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窩燒鮑魚雞粒炒飯($258/每客)~
色澤深厚的窩內容豐富,有鮑魚、冬菇、菜粒、雞粒、瑤柱;飯粒分明夠乾身,每口也是廚師的心機手藝。
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千絲萬縷燉燕窩($68/每位)~
來到最後也不虎頭蛇尾,精緻非常的甜品以木瓜雪耳糖水為基調,豆腐經廚師的巧手成了絲絲細縷、欲斷難斷;形如菊花般在碗中盛放,燕窩為花蕊,清潤養顏又不過甜,真心好吃!
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現代的中菜除了味道以外,對賣相和汁醬的調配也越趨講究,尤其是高級中菜;可謂色、香、味缺一不可!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Date of Visit
2019-08-19
Dining Method
Dine In
Type of Meal
Dinner
Level4
2019-08-23 670 views
個人一向盡量少談政治,但無奈卻在日常生活中影響著大家,希望事件能早日平息吧!早前約了朋友飯聚,走過沙田新城市廣場,人流感覺是少了,或許是連鎖超市正在裝修,都有點影響。前身是自己好欣賞的 City Art 餐廳,今天已成為玉庭中菜廳,從Fine Dining變成光潔明亮。山海傳說 Braised Abalone, Marinated Mantis Shrimp and Chinese Yam  瀨尿蝦鵝肝茸 很特別的組合,瀨尿蝦肉質甜美,與豐腴口感的鵝肝茸配合,絲毫沒有違和感。桂花糖淮山茸 淮山茸加入了桂花糖,但可能太輕手,桂花香味不明顯,插上脆米網,令賣相更佳,個人覺得加以改善,可以放入甜品一欄。脆皮千層糯米豬 又是一個幾有趣的組合,上兩層脆卜卜,乳豬烤得好,而且已經去除脂肪,中間的櫻花蝦黑芝麻糯米飯片好香口,加上墊底的荷葉包,口感複雜,配搭新穎。原個椰皇燉鮑魚花膠湯 Double-boiled Abalone Soup with Fish Maw in Fresh Coconult 選用12頭鮑魚、花膠及上肉,放入椰皇隔水燉,椰皇的香味,與及湯料的精華,
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個人一向盡量少談政治,但無奈卻在日常生活中影響著大家,希望事件能早日平息吧!

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早前約了朋友飯聚,走過沙田新城市廣場,人流感覺是少了,或許是連鎖超市正在裝修,都有點影響。

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前身是自己好欣賞的 City Art 餐廳,今天已成為玉庭中菜廳,從Fine Dining變成光潔明亮。

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山海傳說


Braised Abalone, Marinated Mantis Shrimp
and Chinese Yam 


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瀨尿蝦鵝肝茸


很特別的組合,瀨尿蝦肉質甜美,與豐腴口感的鵝肝茸配合,絲毫沒有違和感。

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桂花糖淮山茸

淮山茸加入了桂花糖,但可能太輕手,桂花香味不明顯,插上脆米網,令賣相更佳,個人覺得加以改善,可以放入甜品一欄。

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脆皮千層糯米豬

又是一個幾有趣的組合,上兩層脆卜卜,乳豬烤得好,而且已經去除脂肪,中間的櫻花蝦黑芝麻糯米飯片好香口,加上墊底的荷葉包,口感複雜,配搭新穎。

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原個椰皇燉鮑魚花膠湯


Double-boiled Abalone Soup with Fish Maw
in Fresh Coconult


選用12頭鮑魚、花膠及上肉,放入椰皇隔水燉,椰皇的香味,與及湯料的精華,都已溶入湯裡,芳香四溢而湯色清澈,係屋企好難做到。

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金盤戲游龍


Tiger Prawn with Pepper Cream Sauce


用上來自越南的6頭虎蝦,超大隻,同行有女士話食完已經半飽,澆上以青咖喱及忌廉汁調教的sauce,就更添滋味,置底的半開炸饅頭中間挖空,火喉控制得好,蘸點一下醬汁,有錦上添花的感覺。

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玫瑰燻焗龍菱扒


Smoked Giant Garoupa Steak with Rose Petals


上檯時輕輕揭起玻璃蓋,渺渺輕煙徐徐四散,很香的煙燻味,龍躉肉烤焗得啱啱好,淡淡的玫瑰花香,入口帶少許甜味,不錯。

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慢煮黑醋安格斯


Slow-cooked Angus Beef with Black Vinegar


慢煮得軟稔,輕輕用叉一挑,已經肉質分難,醬汁濃稠入味,感覺都幾膩下,建議份量可以再減些少。

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荷塘月色


Braised Pumpkin with Winter Melon, Fresh Lily Bulb and Lotus Seeds in Almond Juice


賣相看得出的心思,南瓜挖成球狀,放在挖空的冬瓜內,伴以蓮子、百合及夜香花,醬汁是杏汁加甘筍打成,芳香馥郁又甜美。

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窩燒鮑魚雞粒燴絲苗


Braised Fried Rice with Diced Abalone and Chicken


單尾同樣豐富,畢竟是燴飯,絲苗會帶點濕潤,鮑魚及雞肉切成碎粒,增添了嚼口,令人很滿足。

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千絲萬縷燉燕窩


Double-boiled Bird's Nest Soup with Papaya and Snow Fungus


很清潤的糖水,驟眼看還以為是文思豆腐羹,甜度不會過份,木瓜加燕窩是上佳的組合。

整體食物出色,很少會令人失望,值得一試。


(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2019-06-28 1398 views
20190627 lunch @ Sha Tin 呢一日嚟到沙田,諗起好耐冇嚟過酒店食buffet,你到酒店之後搵返以前最鍾意食嘅呢間buffet,原來已經轉咗做中餐廳一場嚟到又唔想行多轉,一於試吓好唔好食啦坐低拎咗張點心紙黎睇叫咗幾個點心蝦餃 皮薄蝦肉味重叉燒包 冇咩特別,略嫌個包皮好痴牙 蝦腸 蝦腸嗰隻蝦同蝦餃唔同,腸粉皮做得幾薄,仲有少少九黃配埋再叫埋多個肉絲炒麵(汁另上)呢個幾有驚喜,個面炸得夠脆身之後叫埋水果拼籃仲免費送埋糖水添Hsbc卡埋單有85折 ,呢度環境好好,食物質素都唔錯
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20190627 lunch @ Sha Tin

呢一日嚟到沙田,諗起好耐冇嚟過酒店食buffet,你到酒店之後搵返以前最鍾意食嘅呢間buffet,原來已經轉咗做中餐廳

一場嚟到又唔想行多轉,一於試吓好唔好食啦


坐低拎咗張點心紙黎睇
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叫咗幾個點心

蝦餃
$60
11 views
1 likes
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蝦餃
皮薄蝦肉味重

叉燒包
$40
9 views
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叉燒包
冇咩特別,略嫌個包皮好痴牙

鮮蝦腸粉
$45
8 views
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蝦腸
蝦腸嗰隻蝦同蝦餃唔同,腸粉皮做得幾薄,仲有少少九黃配埋


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再叫埋多個肉絲炒麵(汁另上)
呢個幾有驚喜,個面炸得夠脆身


之後叫埋水果拼籃


仲免費送埋糖水

Hsbc卡埋單有85折 ,呢度環境好好,食物質素都唔錯
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Type of Meal
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Dining Offer
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在沙田新城市廣場真是每一天都人山人海,想找一處地方靜靜地飲啖茶、食個包的地方都幾難!終於找到了沙田帝都酒店的玉庭,環境夠靜,點心有點貴,但有幾間銀行做緊信用卡優惠85折!食物質素幾好,义燒好正!下次會帶朋友來試試!
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在沙田新城市廣場真是每一天都人山人海,想找一處地方靜靜地飲啖茶、食個包的地方都幾難!

終於找到了沙田帝都酒店的玉庭,環境夠靜,點心有點貴,但有幾間銀行做緊信用卡優惠85折!食物質素幾好,义燒好正!下次會帶朋友來試試!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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111
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2019-05-24 782 views
初次品嚐居然有下午茶,所以一試帶子燒賣,一夾起,只有肉,綠色的皮亦在籠子裏,帶子超薄,只是熱,但是完全沒有味道。蒸鳯爪也只是熱,沒有味道。蝦蒸腸粉,沒有特別。叉燒酥,奶皇包,居然淋的,不脆。奶皇包的皮完全唔脆,唔夾,䐁肉叉燒酥,唔脆。
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初次品嚐居然有下午茶,所以一試
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帶子燒賣,一夾起,只有肉,綠色的皮亦在籠子裏,帶子超薄,只是熱,但是完全沒有味道。
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蒸鳯爪也只是熱,沒有味道。
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蝦蒸腸粉,沒有特別。
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叉燒酥,奶皇包,居然淋的,不脆。奶皇包的皮完全唔脆,唔夾,䐁肉叉燒酥,唔脆。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level4
2019-05-20 901 views
新城市廣場是美食「聯合國」,但若要吃得精緻講究,寧可遠離城市中心點,尋找傳統的手工粵菜。再一次玉庭之約。是夜的「極尚鮑魚盛宴」,主角是鮮活澳洲一頭鮑魚,加上傳統揉合創意的手工菜,收費門檻自然不會太低。是夜最令人難忘的堂煮菜式,就是這過橋澳洲一頭鮑。鮮鮑薄切是刀工的考驗,即席以鮮魚湯「過橋」堂灼,鮑片滑不溜口味道鮮甜,魚湯鮮甜得無以復加,即使是怕鮑魚傷胃的也可一試。杏鮑醬香爆鮮鮑魚,主角是八頭鮮鮑魚,伴以杏鮑菇、雞樅菌,鮑魚爆炒至香口微脆,卻仍能保持鮮嫩口感,比堂灼鮑魚來得惹味鮮郁一點。芝香鮑粒焗大蘑菇令人眼前一亮,這是以「西菜」方式呈現的鮑魚菜式。大蘑菇釀入鮑粒、野菜,以芝士焗至黃金咸香,欣賞那飽滿豐富的口感。養生五穀鮑魚羹,鮑魚切成花之姿態,湯羹賣相賞心悅目。傳統中式湯羹融入西式養生的元素,以腰豆、麥米、藜麥、野米小米熬成,許是湯羹的健康形象太深入民心了,味道不差卻是不甚搭調的。龍躉鮑魚卷是一道巧手菜式,龍躉起片、鮑魚切絲,龍躉肉質緊緻厚實,鮑魚跟龍躉的鮮美誰也搶不了誰的風頭。鮑片麒麟雞就是傳統的「金華玉樹雞」。手工菜式貴在繁複的工序,成就出雞件的嫩滑、鮑魚的鮮甜、金華火腿的咸香,是
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新城市廣場是美食「聯合國」,但若要吃得精緻講究,寧可遠離城市中心點,尋找傳統的手工粵菜。
過橋澳洲一頭鮑
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再一次玉庭之約。是夜的「極尚鮑魚盛宴」,主角是鮮活澳洲一頭鮑魚,加上傳統揉合創意的手工菜,收費門檻自然不會太低。
35 views
0 likes
0 comments

35 views
0 likes
0 comments

是夜最令人難忘的堂煮菜式,就是這過橋澳洲一頭鮑。鮮鮑薄切是刀工的考驗,即席以鮮魚湯「過橋」堂灼,鮑片滑不溜口味道鮮甜,魚湯鮮甜得無以復加,即使是怕鮑魚傷胃的也可一試。
21 views
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18 views
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27 views
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17 views
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17 views
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杏鮑醬香爆鮮鮑魚,主角是八頭鮮鮑魚,伴以杏鮑菇、雞樅菌,鮑魚爆炒至香口微脆,卻仍能保持鮮嫩口感,比堂灼鮑魚來得惹味鮮郁一點。
杏鮑醬香爆鮮鮑魚
16 views
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14 views
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芝香鮑粒焗大蘑菇令人眼前一亮,這是以「西菜」方式呈現的鮑魚菜式。大蘑菇釀入鮑粒、野菜,以芝士焗至黃金咸香,欣賞那飽滿豐富的口感。
芝香鮑粒焗大蘑菇
28 views
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0 comments

27 views
0 likes
0 comments

養生五穀鮑魚羹,鮑魚切成花之姿態,湯羹賣相賞心悅目。傳統中式湯羹融入西式養生的元素,以腰豆、麥米、藜麥、野米小米熬成,許是湯羹的健康形象太深入民心了,味道不差卻是不甚搭調的。
養生五穀鮑魚羹
11 views
1 likes
0 comments


11 views
0 likes
0 comments

龍躉鮑魚卷是一道巧手菜式,龍躉起片、鮑魚切絲,龍躉肉質緊緻厚實,鮑魚跟龍躉的鮮美誰也搶不了誰的風頭。
龍躉鮑魚卷
14 views
1 likes
0 comments


15 views
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鮑片麒麟雞就是傳統的「金華玉樹雞」。手工菜式貴在繁複的工序,成就出雞件的嫩滑、鮑魚的鮮甜、金華火腿的咸香,是永遠的粵菜經典。
鮑片麒麟雞
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意猶未盡之下,火灸水晶鹽焗雞成為「特別嘉賓」,鮮雞早已埋伏在鹽山當中,及至把玫瑰露澆進粗鹽時,霎時眼前一片火光熊熊。用上肥大肉厚的三黃雞,可幸是皮下脂肪不多, 鮮雞味濃非冰鮮雞可比擬,以鹽焗最能保持鮮雞的原汁原味。 
13 views
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18 views
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23 views
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火灸水晶鹽焗雞
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宴席的尾聲,傳統就是米飯主食的出場。鮑魚海味絲撈飯帶來是夜的「小高潮」。絲絲的鮑魚海味,加上原汁高湯勾芡,以鮑魚取代魚翅霸氣依然,為鮑魚宴劃上完美的句號。
鮑魚海味絲撈飯
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9 views
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末了,還有滋潤的銀絲杏仁茶。堂弄銀絲杏仁茶的亮處,在於那細滑如凝脂的蛋白,令杏仁茶如此與眾不同。
銀絲杏仁茶
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8 views
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「神隱」一段不長不短的日子,重逢就有說不完的話題。是夜難得的聚首一堂,加上環境、食材俱佳,感覺還是物有所值。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-03-29
Dining Method
Dine In
Spending Per Head
$600 (Dinner)
Recommended Dishes
過橋澳洲一頭鮑
芝香鮑粒焗大蘑菇
龍躉鮑魚卷
杏鮑醬香爆鮮鮑魚
火灸水晶鹽焗雞
鮑片麒麟雞
鮑魚海味絲撈飯
銀絲杏仁茶
Level4
604
2
鮑魚滋陰養顏, 應該沒有人是不喜歡吧! 早前我就與朋友去到沙田帝都酒店玉庭中菜廳品嚐8道菜的「極尚鮑魚盛宴」, 以各烹飪方式去處理, 吃出不一樣的味道. 先來過橋澳洲一頭鮑, 鮑魚大隻得很, 把鮑魚片放在濃魚湯滾3-4秒, 好爽滑, 我也應該是首次這樣品嚐鮑魚, 原來是如此回味的! 若果想吃這道菜, 須預早一天預訂.杏鮑醬香爆鮮鮑魚, 香口惹味, 原隻放進口, 肉質軟滑. 而伴碟的杏鮑菇爽中帶軟,蔬菜粒亦是爽口. 至於芝香鮑粒焗大磨菇, 有小花點綴, 賣相頗為可愛. 以西式做法, 底層是炸脆的麵包絲, 而菇內就釀有鮑粒, 加上有芝士, 怎樣弄比出色.   驟眼看來似南瓜穀物粥, 事實上這道養生五榖鮑魚羹也有藜麥、薏米、紅腰豆, 口感十足, 略嫌微咸. 龍𦽳鮑魚卷用10公斤以上深海龍𦽳魚片包著鮑魚條及筍絲, 鮮味濃郁. 到底吃鮑片麒麟雞時, 應該三款食材一同放進口, 抑或逐樣分開吃呢? 兩個食法我也有做, 金華火腿是甜甜的, 雞件口感嫩滑. 鮑魚海味絲撈飯有花膠絲、海參、鮑魚絲、瑤柱絲, 濃濃旦香, 飯粒顆顆分明, 吃罷我已很飽了. 套餐還包括甜品- 堂弄銀絲杏仁茶, 是我非
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鮑魚滋陰養顏, 應該沒有人是不喜歡吧! 早前我就與朋友去到沙田帝都酒店玉庭中菜廳品嚐8道菜的「極尚鮑魚盛宴」, 以各烹飪方式去處理, 吃出不一樣的味道.