唐閣

T'ang Court
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Restaurant: T'ang Court
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
Exit C1/ L5, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station continue reading
Telephone
2132 7898
Introduction
One of only two three-Michelin-starred Cantonese restaurants in Hong Kong, T'ang Court reflects the classic timelessness of the Tang Dynasty, China's golden age. Amid lavish furnishings, T’ang Court restaurant serves a wide selection of authentic Cantonese cuisine. Behind the culinary masterpieces is Executive Chef – Chinese Cuisine, Kwong Wai Keung who has shaped Cantonese restaurants in Hong Kong with over 20 years of experience. Winner of several gourmet awards. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2009-11, 2014-15), Best of the Best Culinary Awards (2014), Michelin 3 Starred Restaurant (2016-2017)
Good For
Business Dining
Additional Information
Attire: Smart casual - Restaurant respectfully requests covered shoes, long pants and sleeved shirts for gentlemen
Opening Hours
Today
12:00-15:00
18:00-23:00
Mon-Fri
12:00-15:00
18:00-23:00
Sat-Sun
11:00-15:00
18:00-23:00
Public Holiday
11:00-15:00
18:00-23:00
Payment Method
Visa Master AE Cash UnionPay JCB Diners
Number of Seats
182
Other Info
Online Reservation
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
VIP Room Details
Parking Details
Phone Reservation
Reward Dining Points
10% Service Charge
TV Broadcast
Restaurant Website
http://www.langhamhotels.com/en/the-langham/hong-kong/dining/tang-court/
About
T'ang Court
One of only two three Michelin-star Cantonese restaurants in Hong Kong, T'ang Court reflects the classic timelessness of the Tang Dynasty, China's golden age. Amid lavish furnishings, T’ang Court restaurant serves a wide selection of authentic Cantonese cuisine. Behind the culinary masterpieces is Executive Chef – Chinese Cuisine, Kwong Wai Keung who has shaped Cantonese restaurants in Hong Kong with over 20 years of experience. Winner of several gourmet awards, T'ang Court has been named as one of the "World's Best Hotel Dining Rooms" by U.S. Gourmet Magazine, listed in the top "Ten Great Hotel Restaurants" by HOTELS Magazine and one of the "100 Hot Places and Things" by Travel & Leisure Magazine.

News
T’ang Court at The Langham, Hong Kong Retains Three Michelin Stars for Second Consecutive Year
2016-12-09
T'ang Court recognised as one of the top Cantonese restaurants in the world Awarded for the second consecutive year, T’ang Court at The Langham, Hong Kong hotel has once again been honoured to receive Three Michelin Stars in the 2017 Michelin Guide, Hong Kong and Macau. T’ang Court is one of four Cantonese restaurants in the world to receive this accolade, retaining its title on gourmet excellence. Managing Director Shaun Campbell of The Langham, Hong Kong said, “We are ecstatic and so proud to maintain the highest star rating from Michelin. Our goal is to create a dining destination worth travelling for and this recognition strengthens our mission. We celebrate this achievement with every team member at the hotel and with all of our discerning guests.” T’ang Court offers an exquisite collection of Cantonese delicacies and has won numerous international culinary awards over the years. The man behind the food is Executive Chef – Chinese Cuisine Kwong Wai Keung who has been with the restaurant since it opened in 1988. He leads his culinary team to remain true to the restaurant’s legacy of delivering fine Cantonese fare. Using only the freshest seasonal ingredients, a few of his specialties include the Stir-fried Fresh Lobster with Spring Onions, Red Onions and Shallots, as well as the Baked Oyster with Port Wine. “We are so honoured that our craft has been recognised on a global scale of the highest standard in the culinary world. Cooking is a labour of love and we look forward to welcoming our guests to taste the delicate intricacies of quality Cantonese cuisine,” said Chef Kwong. Also contributing to the success of the restaurant is the Director of T'ang Court Operation Danny Chan and his long-standing service team. They demonstrate genuine hospitality where impeccable service is delivered to each and every guest daily. Awards & Accolades - Three Michelin Stars, Michelin Guide, Hong Kong and Macau in 2016 – 2017 - Two Michelin Stars, Michelin Guide, Hong Kong and Macau in 2014 – 2015 - One Michelin Star, Michelin Guide, Hong Kong and Macau from 2009 – 2013 - Recommended Rated Restaurants, Forbes Travel Guide in 2016 - Top 100 Restaurants, Elite Traveler 2016 - 100 Top Tables, South China Morning Post 2016 - Best Restaurants Hong Kong and Macau, Hong Kong Tatler 2016 - Best of the Best Culinary Awards in 2001 (Sautéed Prawns and Crab Roe with Golden Fried Pork and Crab Meat Puffs), in 2002 (Stir-fried Fresh Lobster with Spring Onions, Red Onions and Shallots) and in 2013 (Fish in Two Styles) by Hong Kong Tourism Board Restaurant Information: T'ang Court The Langham, Hong Kong, 1/F & 2/F , 8 Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong Tel: (852) 2132-7898 Fax: (852) 2375-6611 Email: tlhkg.tang.court@langhamhotels.com Opening Hours: Monday to Friday: Lunch: 12:00 – 3:00 p.m. Dinner: 6:00 – 11:00 p.m. Saturday, Sunday and Public Holidays: Lunch: 11:00 a.m. – 3:00 p.m. Dinner: 6:00 – 11:00 p.m. More
About Dining Points
Offers
Restaurant: T'ang Court
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
Signature Dishes
Stir-fried fresh lobster with spring onions,red onions and shallots Sautéed cod fillet with soya sauce and cod fish taro puffs Sautéed prawns and crab roe accompanied with golden-fried pork and crab meat puffs Baked seafood rice with cream sauce in crab shell Baked blue point oysters with port wine Baked stuffed crab shell with crab meat and onion
Review (122)
Level8 2017-01-19
4554 views
近年多了機會頻頻出國, 反而少了跟家人聚餐. 想起來對上一次跟家人飲茶巳是好幾個月前的事了. 所以早前趁著老媽生日, 就決定帶兩老去飲茶慶祝一下. 心水餐廳本是有幾家, 當中包括有文華廳, 明閣及唐閣等等. 但考慮到不想兩老過海太遠, 文華廳就放棄了. 只淨下明閣跟唐閣兩家選擇, 雖然同屬朗豪集團, 但米芝蓮級數不一樣. 最後決定豪一點, 就來試試這家米芝蓮三星的唐閣吧! 這家唐閣位於香港朗廷酒店內, 由2009年起巳被評為香港米芝蓮二星餐廳, 直至2015起更連續2年升至米芝蓮三星餐廳, 可謂相當利害. 餐廳主打粵菜, 不過正所謂如此有名的食府, 收費當然不便宜, 所以第一次來, 還是先試試他們的午市點心等, 畢竟收價會較便宜一點.早在個多星期前巳打電話去訂位, 不過職員說假日早巳訂滿, 最快也要2星期後, 正當失望打算找次選餐廳之際, 這時職員突然說我們想要的那天早上11時左右有位, 不過要12:45結帳還枱, 反正宅女家人吃飯速度快, 當然是沒問題了. 餐廳周末及假日都在早上11時營業, 我們準時到達. 來到時發現食客不多, 只有1-2枱, 可能是剛剛營業的關係吧. 門面比預期中簡約, 沒有想像中的華麗堂皇的氣派, 但反而有種優雅舒適的感覺. 餐廳分了上下兩層, 侍應帶著我們來到下層近門口的一張4人枱坐下, 所以沒機會看到上層了. 而下層的裝潢以明亮簡潔為主, 牆上掛著少許古典藝術品, 當中亦有些後現代的藝術畫作.這邊兩旁大多是4人圓枱, 不過走到盡頭就有張大一點能容納8人以上的大圓枱. 坐下來後馬上來欣賞一下茶具, 碟子都以純黑配金, 看起來很有高級感, 杯子亦以金邊作點綴, 很有貴氣.不過其實最令人關心的, 當然是這裡有什麼好吃以及價位吧. 打開餐牌看看, 這裡的粵菜可謂包羅萬有, 由小食, 點心, 老火湯, 和牛, 蛇羹, 海鮮類的龍蝦鮑魚甚至官燕通通都有. 當然價錢就不便宜, 像一份蜜汁叉燒就要HK$260. 而我們今天主攻的點心類, 一般由HK$78 - HK$138不等, 不過其實點心款式不算太多, 計起來只有約廿款左右. 但基本的蝦餃燒賣叉燒包等等都不缺, 用上的食材更是不便宜.先來試試牛油果蟹肉批 (HK$88) 上來一份有三件, 我們三個人剛好夠分一人一件. 上來的蟹肉批每件真的好迷你啊...目測大約是3-4CM的直徑吧, 所以一口一個不成問題. 不過這個價位當然不會一口一個, 決定要慢慢品嘗一下. 看看這個蟹肉批焗出來色澤其實相當漂亮, 外表夠飽滿, 而且上方還加了塊核桃增加口感. 咬下去批身十分鬆化亦帶點香脆口感, 而內裡的是加了牛油果忌廉醬的蟹肉, 份量都算幾多. 吃起來有著絲絲蟹肉的口感, 不過個人覺得牛油果味可以再重手一點, 整體來說都算好吃的, 只是有空間可以再做得更好吃. 松露帶子餃 (HK$98) 本來想點個比較基本的蝦餃, 不過既然是老媽生日就吃豪一點, 來個松露帶子餃吧. 上來時一籠有三件, 每件看起來都非常飽滿, 餃子皮呈透明狀上方看到有不少松露顆粒. 夾起一件聞一聞, 有著陣陣的松露香氣, 咬下去餃皮非常軟糯而且帶煙韌感, 皮做得十分薄身, 不會過於黏口, 中間的餡料混了蝦肉跟帶子, 份量滿多的, 咬下去十分爽口又夠厚肉, 亦吃得出蝦肉跟帶子的鮮味. 這個是幾款點心之中宅女自己比較喜愛的. 蝦籽滑燒賣 (HK$88) 有蝦餃當然就有燒賣. 接下來的燒賣賣相看起來很傳統, 每件體型依然十分飽滿, 上方還加了點點蝦籽裝潢. 燒賣以豬肉, 蝦及菇作餡料, 咬下去很有啖啖肉的感覺, 個人覺得豬肉比例偏多一點, 這也是正常的, 畢竟豬肉才是燒賣一向的主角, 肉質吃起來帶點爽身不膩, 當中的蝦籽有帶起丁點咸香, 不過整體來說沒什麼驚喜, 是有點普通的燒賣而已.家鄉炒腸粉 (HK$80) 這裡沒有什麼蝦腸叉燒腸那種蒸腸粉, 反而用煎或炒的腸粉就有兩三款. 點來這個家鄉炒腸粉, 聽名字完全不知道內裡有什麼配料, 但原來用上的是肉碎, 花生及蛋, 都是一些比較簡單的食材, 算是有點家鄉風味吧. 這次炒腸粉的份量比預期中多, 大約都夠3人來分. 每條腸粉都裹了點蛋漿, 吃起來帶點微脆, 入口層次分明, 有彈性. 加上花生跟肉鬆的襯托下更帶點咸香. 不過如果沒沾醬油吃的話, 腸粉的味道本身是偏淡的, 加點醬油會比較好吃.原隻鮑魚花膠酥 (HK$100一隻) 這隻鮑魚酥都算是近期吃到最奢華的一款點心了. 要一百大元一件的點心真的很少見, 記得之前吃過文華廳的原隻鮑魚酥都不用那麼貴, 但沒理由點一隻幾個人分嘛, 最後就索性一人一隻算了. 上來的鮑魚酥的確非常吸睛, 原隻鮑魚體型比想像中大一點, 而且十分厚肉. 抹上醬汁後顯得非常亮麗. 咬下去鮑魚夠彈牙亦有鮮香, 醬汁香濃得來不會搶去鮑魚的鏡. 底下的撻皮做得很鬆化, 不過不要忘了內裡還有幾塊切了顆粒的花膠, 但因為全浸在醬汁內, 所以吃起來味道不太突出. 這款鮑魚花膠酥的確是個奢侈美食, 宅女自己就沒什麼感覺, 但老媽很滿意, 說是她最喜歡吃的, 我想這就夠了.吃了幾款點心, 大家都有點半飽, 但又不想吃點了. 所以點了一鍋炸菜火鴨絲窩米 (HK$240)來試試. 上來都幾大窩, 足夠4-5人分來吃的! 我們3個人, 所以每人都可以吃到起碼2碗左右. 看看這個窩米配料非常多, 單是火鴨絲巳經有一大堆了, 還有些金菇及炸菜, 整窩米粉賣相十分討好. 米粉煮至軟淋中帶點咬口, 火鴨絲夠多, 吃起來十分香口, 當中還連著不少鴨皮, 多了幾分油潤口感, 加上金菇及炸菜, 配著米粉吃真在太對味了~但這個窩米, 其實最令人滿意的, 是那個湯底. 喝一口, 味道十分鮮甜不濁, 夠味得來不會過咸, 而且老媽也說喝起來應該沒有味精的. 這個是我們三人一致讚好的. 最後上來的甜品, 就是慶祝老媽生日的壽包了 (HK$20/件) 因為按件數計, 所以就算人頭一人一隻. 上來的壽包原來是相當迷你的, 體型小小的屬一口一件的大小. 拿上手還是有點微暖, 咬下去包身十分鬆軟, 而且不太厚身, 中間的蓮蓉餡吃起來質地夠軟滑而且幾香, 最重要是甜度不太高, 吃完後剛剛好. 因為老爸是酒店的會員, 所以在酒店內的餐廳用餐都有85折. 折後三個人埋單就要HK$1,006, 的確不便宜. 個人覺得這裡的點心水準屬中上吧, 當然整體來說也是好吃的, 但以這個價位的話, 個人期望會再高一點. 雖然宅女不算常常去高級餐廳吃點心, 但感覺如果要相比的話, 自己覺得文華廳的點心價位兩者差不多, 但文華廳更好吃.其實味道來說, 這裡的水準也是不錯. 可惜宅女一家都覺得這裡的服務有點麻麻. 感覺前半段上來服務的女侍應為態度是有點馬虎 (可能看到我們不是熟客吧, 因為眼看有幾枱他們打招呼都巳經知道客人的姓氏), 但後來幾位男侍應態度相對就較好, 加茶收碟等都夠慇懃.不過如果說作為三星米芝蓮餐廳的話, 服務應該可以好一點吧. 這頓生日飯雖然較預期遜色, 不過一家人仍吃得開心. 最重要是壽星的老媽滿意就是了.希望明年老媽生日時, 遠在英國的妹妹也能回來一起慶祝就好了~**此乃自費食評, 單據巳有展示出來. 如需查証, 歡迎向餐廳/店鋪查証. 如仍不相信, 建議閣下不用參考本人食評. continue reading
Level4 2017-05-02
726 views
After two weeks of absolute hell (we called it "work"), I finally got my life back. Not that it really calls for a special celebration or anything but I guess no one would say no to kicking off the Easter holidays with some 3-star Michelin dim sum. At least I know I won't.T'ang Court has been on a good run of late. After a banner year back in 2015 which saw them capture their third star in the Michelin Guide, they doubled it up in 2016 when their sister restaurant in Shanghai became the first and only 3-star Michelin restaurant in the inaugural guide for my favorite city in Mainland China.You got to love a restaurant strategically located in the heart of Tsim Sha Tsui, just a stone's throw from Harbour City and 1 Peking Road. It made shopping a lot easier afterwards.We arrived at the Langham Hotel slightly behind schedule and after taking the elevator up to the first floor (where the reception was), we were shown to our table situated on the second floor of the hotel. Since everyone was starving at this point, I took the honor of going through the menu and ordering for everybody.Cantonese-style barbecue pork (蜜汁餞叉燒) ($260) - The little plate was stuffed full of barbecued pork. That was a lovely sight!I thought their char siu was real meaty and the honey glazed was spot on. It didn't have the melt-in-your-mouth texture of those made with Spanish Iberian pork (Tin Lung Heen's char siu immediately came to mind here!) but it did check most boxes for me - full of flavors and delicately marinated. If there're an area for improvement, it's probably the balance between fat and lean meat. This was a little on the lean side (and therefore a little harder and more chewy) (Grade: 3.5/5).Golden-fried taro puffs filled with mixed seafood and Portuguese sauce (葡汁海鮮芋盒) ($88) - Next up were the deep-fried taro puffs.Under the flaky taro crust were diced seafood and mushrooms with a bit of Portuguese sauce. Maybe I have taken a little too long for my photo session so it was just lukewarm in the middle. Fairly good but it would've tasted a lot better if it's hot enough to burn my tongue.Steamed shrimp and scallop with pork dumplings (帶子金魚餃) ($88) - Here came the dumplings.This gold-fish shaped dumpling looked really cute and the thin wrapper was working well with the stuffed shrimp, scallop and pork. Not bad (Grade: 3/5).Steamed shrimp, pork with mushroom and Yunnan ham dumplings (金華玉燒賣) ($88) - The siu mai didn't get its usual rave reviews from most of us largely because it's more on the hard side but I actually kind of enjoyed it myself. I guess that's the testimonial of me having way too many siu mai with shrimp or fish roes before so this little twist with Yunnan ham did the trick for me (Grade: 3/5).Steamed shrimp, pork and bamboo shoot dumplings (筍尖鮮蝦餃) ($98) - The best of the three dumplings without a doubt. This was a little bigger than the usual bite-size but I thought it had the making of a picture-perfect hai gow with the perfect portion of shrimp and bamboo shoot. Very nice (Grade: 4/5).Stir-fried rice flour rolls with minced pork, peanuts and egg (家鄉炒腸粉) ($80) - This was the dish I got grilled for. While everyone was looking for something a little more conventional (and Cantonese) like rice flour rolls with prawns or barbecued pork, the adventurous side of me decided to go with the stir-fried rice flour rolls with minced pork, peanuts and egg instead. That was just very very bland and not even its accompanying light soy sauce could save the day (Grade: 2/5).Baked stuffed crab shell with crab meat and onion (釀焗鮮蟹蓋) ($180) - Having tried the version from Tin Lung Heen and Sun Tung Lok a few times before, I thought I had to check this one out here at T'ang Court. This was really tasty with tons of lump crab meat (onions and mushrooms too) in it. And the crust was nice and crisp. I definitely won't mind having a second one at all (Grade: 5/5).Baked stuffed sea whelk and pork in shell (釀焗響螺) ($120) - This really paled in comparison with the baked stuffed crab shell.While it looked pretty darn good from the outside..........I thought the finely diced sea whelk, mushrooms, bamboo shoot and celery were a little too fine for my liking (Grade: 3/5).Fried noodles with prawns and garoupa (蝦球斑片炒麵) ($280) - The second best dish of the afternoon right behind the baked stuffed crab shell in my opinion.The fried noodles were really impressive. One side of it was perfectly crispy (and almost crunchy) while the other side was moist after absorbing the fragrant sauce. The prawn and garoupa fillet were alright (Grade: 4/5).Golden-fried taro puffs filled with mixed nuts and hazelnut paste (榛子果仁芋酥) ($55) - Everyone was calling for time but the parade of food just kept coming. After all the savory dim sum, seafood and fried noodles, it's time for some sweet treats. Is this the same fried taro puff with seafood and Portuguese sauce we had not too long ago? Evidently not! A closer look revealed that they're its twin brother.I thought Mom was joking when she said this tasted like Ferrero Rocher chocolate but she's right. It tasted exactly like one but without the chocolate. This was pretty nice. Only if they could fill it with a little more taro, it would have been perfect (Grade: 4/5).Chilled chrysanthemum and lotus seed cake (蓮子菊花糕) ($55) - A refreshing end to a pretty satisfying lunch (Grade: 3/5). continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Tang Court VIP night! Featured Review
Level4 2016-07-22
9284 views
唐閣未攞三星米之蓮之前,我是經常去幫襯的,因為當時公司在尖沙咀海港城內,而我亦是會員。但當我轉了工,開始自己做生意,便漸漸遺忘了這間優質中菜廳。今天難得J爸爸與他的大學同學搞聚會,選了來這裏,還包了一間最大最豪華的VIP房,我當然掹衫尾嚷著要來!J爸爸就是沒有她兩個女兒的辦法,任你在職場上多麼的威風琳琳,回到家中也一副慈父的樣子,hehe⋯⋯VIP房可以容納一張20人的大圓桌,有別於一般中菜廳的燈光火着,唐閣是一間講情調的餐廳,食物菜式都以精美細緻為主。搞手uncle一早已定了菜單,除了必吃的招牌菜式外,也加插了一些鮮為人知的創作料理,是晚菜式都由總廚鄺偉強師傅親自處理,難得難得。眾所周知,唐閣的XO醬是全城最足料的,用原粒乾杯拆成絲、加埋紅辣椒、大粒蝦米及其秘製醬汁,味道微辣帶甜,十分惹味,空口吃也不覺口乾。不知不覺,未開飯已清了碟,感謝服務員自動自覺不停為我們補給。五香脆素鴨,百花釀蟹鉗令人充滿期待的一頓晚飯,人齊後終於可以開始了。打頭陣的是脆素鴨以及炸蟹鉗,兩者都是傳統大路的菜式,由三星米芝蓮廚師處理,又會否特別的出色?先評炸蟹鉗,是預期中的足料版本,薄薄的一層蝦膠內包住的是一隻完整的蟹鉗肉,蟹肉結實鮮甜,但我略嫌蝦膠的份量太少,整體上欠缺彈牙的感覺。三星米之蓮的蟹鉗,出來的效果,我認為有點平凡。至於脆素鴨,我認為比剛才的蟹鉗更平凡,脆腐皮其實炸得不錯,是熱辣香脆的,可惜那些素材餡料有點油膩,而且調味也未見出色。可能是加了我不太喜歡的芹菜的關係吧,但整體上造型也有點鬆散,賣相不夠漂亮啊!醉鄉花雕鴿頭盤好像有點滑鐵盧的感覺,接着要吃的是一道充滿酒香的冷盤。醉乳鴿一向是我的最愛,單輪plating,唐閣的出品已是無懈可擊,漂亮得像日本菜,用了成年乳鴿,非常厚肉,實在是令人忍不住想一啖將它放入口。吃家禽,就是為了要吃家禽獨有的氣味,這件乳鴿肉質超級嫰滑,花雕酒的香氣亦大大提升了乳鴿肉的香甜,是我全晚最喜愛的菜色之一。勝瓜雲耳象拔蚌唐閣採用了巨型的野生加拿大象拔蚌去為我們烹調這道菜式,採捕自加拿大太平洋沿岸冷冽,水域純淨,所以肉質特別鮮甜,加上大廚將象拔蚌切得又厚又長,吃起來口感特別爽快。我一向都極討厭吃勝瓜,那草青味我真的受不了,但今晚的勝瓜多了一份海鮮的甜,感覺上沒那麼腥,我便乖乖地把勝瓜也全數吃了,這是野生象拔蚌的功勞。草莓醬鮮蝦窩巴草莓醬與鮮蝦一向都是我喜歡的組合,唐閣將鮮蝦打了一個漂亮的鳳尾結,每件都的骰可愛。草莓醬是自家製的,味道天然,但我認為份量下得太多,完全掩蓋了新鮮蝦的鮮味。非常work的一個概念,礙於醬汁太濃稠亦下得太多,令效果未如理想,十分可惜。柚皮炆田雞由於uncle們都來了很多次,今晚大廚刻意預備了很多餐牌上不常見到的菜色給我們享用。這用意我理解,但最令我摸不着頭皮的,就是這一道柚皮炆田雞。請大家不要誤會,其實我是非常喜歡分開吃柚皮以及田雞的,但將倆者放在一起,說真的,有點牽強。田雞大隻厚肉,煮的火喉剛好,肉質嫩,只可惜鮮味欠奉,是雪藏貨還是新鮮田雞?我不肯定,但對於喜歡吃田雞的我來說,是晚的田雞有點淡而無味。柚皮單看色水已知炆得不夠身,加上現在也不是當造季節;這味餸最好吃的只是那厚肉彈牙的冬菇已而。鮑汁炆豬軟骨豬軟骨一向都是我最喜歡吃的部位,我公司樓下有一間燉湯店,會用大量豬軟骨去燉湯,每次我都會將湯渣吃得乾乾淨淨。唐閣的鮑汁豬軟骨炇得入味鬆化,是骨膠原極重的一道菜食。大廚亦放了日本花菇一同去炆,花菇厚肉圓潤,雖然不及中國冬菇香,但肉質卻更具彈性,受歡迎程度絕不比主角遜色。這個主菜有三星米之蓮的水準。摩利菌濃雞湯脆豆腐最後的蔬菜味道可以,菜式構思上亦見心思。用雞湯浸菜苗,炸豆腐上放了菌味香濃的摩利菌。唐閣寶盒飯吃了一整晚,終於到我最期待的"唐閣寶盒飯"隆重登場。特別訂做的金屬蟹形托盤,用來盛着釀蟹蓋飯,感覺份外矜貴。飯加入了大量鮮蟹肉、蝦肉、帶子、魚肉、菌粒及蛋來炒,再釀入蟹蓋內,以白汁及芝士鋪面烤焗。平時我是極討厭吃白汁焗飯的,但唐閣的出品一點也不sticky,飯粒分明,每啖飯都充海鮮味。J爸爸因為太飽的關係,他的那份決定打包回家給阿P吃。阿P歡天喜地打開外賣盒,見到原隻蟹蓋,也不用加熱,便興奮地大啖吃,還邊吃邊大讚!鮮果拼盤水果也經過精挑細選,最驚喜的是見到黃金奇異果。鴛鴦映美點最後不容錯過的還有這裏的蛋撻仔,酥皮好薄,而且極之鬆化。吃到最後,鄺師傅入嚟打招呼,搞手uncle是常客,是晚的招呼當然非常周到。老實說,整晚的菜色有超水準的,也有一些過於平庸,但整體上水準仍是一級的。希望uncle快些再搞局,這樣我又可以繼續掹衫尾了。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
長輩生日飯 Featured Review
Level4 2016-05-29
6941 views
既然有長輩生日,一於豪一豪,去米之蓮推介之唐閣吃一餐先。餐前小吃,豬手仔。剛好我件豬手仔好多肉又冇骨,塊皮仲好爽,肉又入味,正。密汁薰魚。一挾上手,便覺外層好脆,吃落便知外層是一片薄薄的密汁,而內層的銀雪魚味道好似被外層的密汁鎖在裏面,超正。密汁义燒。有少少肥肉,肉質好嫩,配上密汁好惹味。焗蟹蓋。外層超脆不在話下,吃完內層之蟹肉已飽了七成。由於蟹肉好鮮甜,不用點醋也好好味。砵酒焗美國生蠔。超大隻,外層似甜酸排骨,內層比較juice,無腥味。花膠鴨絲羹。好足料,好多花膠及鸭絲,加點紅醋,味道更特出。靈芝菇鮑汁伊麵。生日飯點可少了長壽麵,但 靈芝菇都是第一次聽,菇比較淡口,但與鮑汁伊麵一起吃,就非常合襯了。由於只可登十二張相片,餘下两張唯有介紹 甜品。蛋撻個樣不吸引,但其酥皮配上燉蛋,味道一吃便知是五星酒店出品。另一款布甸個樣超掂,吃落也非常軟滑,有牛奶味。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-05-08
234 views
自從唐閣攞左米芝蓮三星,一直都想帶爸媽黎試試。拖了又拖,終於响open rice book左位去試啦!當日下著大雨,真係有D掃興!唐閣既裝修都係採用傳統中式設計,高貴但無驚喜。枱與枱之間既空間都幾好,令到客人坐得舒服。與其他酒店既中菜廳差不多,只有少量點心選擇。飲茶叫蝦餃、燒賣緊係唔少得啦!味道係幾好,不過無驚喜。反而,我幾鐘意叉燒包,又熱又軟,味道亦好。至於鮑魚酥,呢度同其他酒店中菜廳不同之處就係鮑魚下面有花膠。咁就升價十倍啦!$1一隻鮑魚酥要$100,係我食過最貴架!當然果度都幾好,鮑魚好淋,但花膠既作用唔係好覺有咩特別,所以我覺得可有可無。另外,龍岡雞都值得一試!雞有雞味!同埋好香好滑!整體上,成餐既食物都幾好,環境和服務亦不錯!但係,我就有D疑問,以呢個質素既酒店中餐可以取得米芝蓮三星,同其他一星和二星既中菜廳有什麼大分別呢? continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)