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3-min walk from Exit J, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station
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Telephone
38918732
Introduction
The Legacy House honours family heritage and pays homage to the vision of the founder of New World Development and owning company of Rosewood Hotel Group – Cheng family patriarch, Dr. Cheng Yu-Tung.
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Awards and Titles
Michelin 1 Starred Restaurant (2024-25)
Opening Hours
Today
12:00 - 14:30
18:00 - 22:30
Mon - Sun
12:00 - 14:30
18:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
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Online Booking Service Not Available
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Time flies, and my last visit to this Michelin restaurant was almost five years ago. Located in The Rosewood Hong Kong, The Legacy House has got its name in tribute to the founder of New World Development, the owning company of the hotel, Dr. Cheng Yu-Tung. Today, we return to see what seasonal cuisine Chef Li has prepared.Seated at a spacious round table looking out to the balcony and the Victoria Harbour, the décor has not changed since the last visit, with the nice wooden partitions, ceiling panels, and the wooden tables and chairs giving a nice traditional vibe, at the same time offering comfortable and cozy ambience for diners.I ordered a bottle of Domaine Marcel Deiss, Engelgarten ($1,080) from Alsace tonight. This is a field blend of different varieties, including Riesling, Pinot Gris, Pinot Beurot, Muscat, and Pinot Noir. A complex wine with good minerality, fruity and is versatile to match with food.We decided to order a la carte, starting with Crispy Frog Leg, Ginger 脆薑酥炸田雞腿 ($200). The meaty frog legs are coated with a thin batter, deep-fried to appetizing golden brown colour, and seasoned well but not overly salty. The chef has added some deep-fried ginger too, providing a bit of spiciness. Nice appetizer and perfect with some icy beer.Next comes one of the chef’s signature dishes, Pan-Fried Dace Fish, Preserved Meat, Dried Shrimp 家鄉煎釀鯪魚 ($520). The chef removes meat and bones from the dace fish while keeping the skin intact, before stuffing the minced meat with coriander and other ingredients back into the skin and pan-fry. With the homemade sauce using black pepper and green peppercorns, it is an amazing demonstration of artisanal skills and very tasty.Then we have Stir-Fried Sakura Shrimp, Crabmeat, Vermicelli, Clay Pot 櫻花蝦蟹肉粉絲煲 ($388). Served in a sizzling hot clay pot, the vermicelli has a nice dry texture, not soggy or oily. The Sakura shrimps add umami flavours to the delicate sweet crab meat, when mixed the two complements very well on each other. Another wonderful dish.The last dish we have is Poached Mantis Shrimp, Sponge Gourd, Fish Maw 水瓜魚鰾煮富貴蝦 ($580). The fish maw has a good bite, picking up the rich and delicious flavours from the stock. The sponge gourd and mantis shrimps are equally good. With finely shredded Chinese celery and red chili it is great in presentation and taste.For dessert, we have Deep-Fried Milk Custard 脆皮炸鮮奶 ($60). Wrapped in the crispy skin is the soft milk custard, providing a contrast in texture. The milk custard is not too sweet as well.The other dessert we have is Black Sesame Rolls 香滑芝麻卷 ($60). Very nicely done, the traditional dim sum has a smooth velvety texture, intense on the sesame flavours, and not too sweet.The bill on the night is $3,278. Service is good, with the staff professional, attentive and friendly. While they introduce each dish upon serving, I hope they can elaborate more which will make the whole experience even more engaging and interesting. Overall it is a wonderful experience and well deserved its accolade.
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Last night, I had the incredible opportunity to attend a magical dinner at Legacy Peak in the Rosewood Hotel, celebrating the global launch of the prestigious Nicolas François Vintage 2012 . 🍾✨In an intimate setting with only 24 guests, I enjoyed an exquisite evening alongside Antoine Billecart , the esteemed family owner.We began with deep-fried pomfret, crispy frog leg, and marinated amber jelly fungi, perfectly paired with the vibrant Nicolas François 2012 Magnum. Each dish was a delight, especially the roasted suckling pig and barbecued pork paired with the complex Nicolas François 2007 Magnum.The evening continued with steamed spotted garoupa fillet matched with Nicolas François 1998, and fresh crab claw in chicken broth paired with the rich Nicolas François 1996. We also enjoyed braised baby spinach and maitake mushrooms with Nicolas François 1995, and the iconic Fu Gui chicken with the refined Nicolas François 1995 Magnum.This unforgettable experience was a true celebration of time, tradition, and the artistry of champagne. Grateful to have been part of this remarkable evening! 🍾✨
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Dinner in a semi private area. Have never been for dinner, only lunch when it first opened long time ago. Here’s what we had. Trip of appetisers:--柚香水晶柚皮- expertly prepared to retain its gentle bite, soaked in a light citrus syrup. Topped with Orange and Red Peppers.-蜜汁鮮梅頭叉燒- succulent, well-marbled, and richly glazed. The honeyed exterior caramelized just enough.-果仁酥香牛肉粒- a bit spicy.彤福生拆鮮魚羹- a dense, textured soup layered with umami from shredded 桂花魚、鮫魚, Chinese ham, Chinese mushroom, dried Tangerine peel, Olive Seed etc. Served atop a flaming tealight candle, soup remained piping hot throughout.金腿欖仁蟹肉鮮奶炒富貴蝦球- silken cloud of wok-fried milk and egg white, punctuated by sweet chunks of mantis shrimp and crabmeat; salty hits of Chinese ham and olive seed.原隻六頭南非鮮鮑魚扣鵝掌- goose web from Poland. Although the abalone was tender, the abalone sauce lacked the expected punch- a bit flat.二十四年東甲芋蓉香酥鴨- served in individual portions, so was a bit cold. Taro filling was smooth and earthy. Complexity of the aged 陳皮 could be more pronounced.金魚腐煮筍衣- fish custard enriched with egg yolk, poached and served on a bed of bamboo shoot skin in a light broth.嫩雞濃湯煨稻庭烏冬- a Shanghainese-inspired comfort dish, where Inaniwa Udon was simmered with Chicken in Rich Broth with a touch of chicken oil richness.十五年陳皮紅豆沙懷舊白糖糕- hadn’t had this for a long long time- fluffy, mildly sweet, and slightly tangy, evoking all my childhood memories. So good I finished off everybody else’s.In summary: a menu steeped in classic Cantonese richness, with a focus on refined banquet techniques, rare ingredients, and nostalgic pairings. Unfortunateky, not every dish lived up to its one-star pedigree and a few fell short in execution.
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朋友生日，同佢去咗彤福軒飲茶慶生，餐廳剛好安排咗靠窗位置 ，很加分👍🏻 雖然係側海（望北角嗰邊），但感覺開揚，所以都好舒服。食物味道好好，以酒店嚟講，佢哋份量亦算足，我哋個個最後都覺得好飽 🤭可能佢哋當日唔夠人返工，感覺好似得一個侍應做嘢咁，我見得一個侍應serve 4張枱，目測我呢邊廳面都有10個客，1對10，所以service 有啲慢⋯⋯雖然係咁，但都冇影響佢地服務質素，只係慢咗啲，整體嚟講，係一次愉快嘅用餐體驗。
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有親友正月回港，入住尖沙咀「香港瑰麗酒店」，為怕其舟車勞動，長輩特意選於酒店中菜廳「彤福軒」設洗塵宴，體貼之情盡在不言中！六星級酒店餐廳樓底高高，走廊十分闊落。十二人派對安排於「創新世界」廂房內進行，厚厚嘅木門好有氣勢。面積寬廣嘅房間華麗有氣派，空間感好足，前半部份為客廳，陳列架上擺有簡單嘅藝術品及書籍。對住梳化椅有個酒吧，吧枱上已備好晚宴嘅佳釀。入席前，溫婉嘅Saxxx妹妹先以金光閃閃嘅茶具泡出熱茶。廂房後半部份嘅飯廳光線柔和，大圓枱剛好可容納上十二人。落地玻璃趟門身後可見迷人嘅維多利亞景色及聖誕燈飾，騎樓應該係為方便煙民吸收新鮮空氣而設嘅。客氣嘅主人家早已訂下菜單。廂房宴席有專人招呼，菜式均預先分好續位上，所以轉盤上只擺出鮮花裝飾及調味醬汁。每位席上都有齊備嘅自用及公用餐具。柚香水晶柚皮、蜜汁鮮梅頭叉燒、金錢酥蟹盒：為晚餐作序嘅前菜拼盤建議由十二點方位起，順時針方向食。第一件水晶柚皮清新軟腍，當中嘅柚子香醒神又醒胃，第一次凍食柚皮，感覺都幾新穎。第二件金錢酥蟹盒外脆內嫩，層脆皮夠薄且唔油，蟹肉餡心鮮甜不溜滯，香口尤甚！左邊兩件蜜汁叉燒雖看似偏瘦，食落還好夠鬆潤。彤福生拆鮮魚羮：據悉，魚羮獨特在於混集咗幾款魚魚，包括桂花魚肉、東星斑肉、鮫魚肉、大地魚碎，令口感更為豐沛。小肥自認對順德名菜唔係太熟，只係覺得彤福版飲落比較稀，似魚湯多過魚羮，拌入嘅腿絲同陳皮絲嚡硬之餘，仲遮蓋唔到當中陣魚腥味，不吃也吧。金腿欖仁蟹肉鮮奶炒富貴蝦球：金碟上白雪雪嘅蟹肉炒鮮奶清香軟滑，幼嫩鮮甜。墊底嘅「富貴蝦球」原來即係瀨尿蝦，喺高級酒店食連個名都矜貴過人！原條已去殼嘅瀨尿蝦粗粗長長，厚身得黎肉質爽彈唔嚡口，火腿碎有效地添上咸香！松茸罐燒和牛臉肉伴柚皮：厚厚嘅柚皮軟腍冇渣，簡單黏上紅燒醬汁已經好好味；左邊兩條和牛臉肉脂肪唔多，肉質雖則唔算乾嚡，但又冇乜牛味肉香，反而最好食係條翠綠清脆嘅西蘭花苗。沙田脆皮妙齡鴿：如相所示，鴿鴿皺哂皮，咬落層皮乾爭爭仲好韌，皮下嘅鴿肉又有啲老，食唔到有任何軟骨，完全唔似妙齡BB囉！魚腐百合鳳眼果酥豆腐：全枱人都誤以為橙亮金美嘅菜式係甜品，得知為魚腐拼炸豆腐當然係嘩嘩聲啦！頂面球白色波波乃鬆爽嘅魚腐，下面則為脆皮嘅炸豆腐，碗中嘅芡汁用上百合同鳳眼果打出，綿滑芳香中帶出甘甜，飲完都唔覺溜。五彩炒魚麵：妹妹仔介紹招牌魚麵為師傅用魚肉手打而成，絕不含麵粉，固每條嘅粗幼不一，且形狀有異。單尾乾炒魚麵極富彈性，唔洗加點醬油已夠清甜，連同蛋絲、芽菜、荀絲、菇絲及蔥碎食足以增添爽潤嘅口感。蛋白燉鮮奶：熱辣辣嘅燉鮮奶一人一盅，微甜嘅甜品滑嫩滋潤且相當暖胃。尖沙咀名酒店之中餐廳「彤福軒」環境高雅有氣派，有靚景睇嘅私人廂房尤其舒適，服務生專業周到，無奈食物質素就略為參差，但又唔可以話難食嘅，只係估計六星級酒店價格唔會平，福盡享在眼裡，性價比低而已。
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