90
16
3
Exit D1/ E, Causeway Bay MTR Station continue reading
Telephone
28376790
Introduction
Yee Tung Heen is a fine-dining Cantonese restaurant that elevates the cuisine to another level. The menu is crafted by chef Ho Wah and resonates with the sophisticated techniques used when creating the food. The restaurant offers dim sum during lunch and even has a tea counter, allowing guests to select from a range of teas from all over China. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2018-19), Best of the Best Culinary Awards (2014)
Good For
Business Dining
Payment Methods
Visa Master Cash AE UnionPay JCB
Number of Seats
198
Other Info
Alcoholic Drinks
May Bring Your Own Wine
Cake-cutting
VIP Room
Parking
Phone Reservation
10% Service Charge
Signature Dishes
Pan fried chicken dumplings with sun dried shrimps and peanuts in Hakka style 香蔥蟹肉燴飯 Sweet and sour shredded eel and bamboo piths stuffed with fish maw Steamed vegetarian dumplings with truffle and lily bulb Braised beef ribs in chef’s special sauce 雙生金魚餃伴鮑魚燒賣
Review (148)
怡東軒位於銅鑼灣The Excelsior 酒店的中菜,擁有一星米芝蓮的中菜餐廳 (文華集團旗下),趁著平日晚上可以預約訂位來朝聖一下。食物普遍都不錯,叉燒是很有名的,非常淋身入味。櫻花蝦最有驚喜,值得一試! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
即將消失的米芝蓮一星中菜館-怡東軒 Farewell to this lovely one-Michelin-starred Yee Tung Heen 幸好在最後倒數日子一嚐各種得奬菜色,可謂道道精彩!最後幾天,幸得好友眷顧,訂到位置之餘更預訂到鹽焗雞!最後幾天,大家要抓緊機會一覽各項風彩!Yee Tung Heen is closing down at the end of the month together with the torn down of the hotel The Excelsior. Every award-winning dish is a delicacy which is incredible, delicious and worth trying! Check out what I have tried below. 太白醉雞卷 拼 蜜汁叉燒 Chilled chicken rolls marinated with Chinese wine & Barbecued pork $98 + 228 醉雞卷清香爽滑,蜜汁叉燒肥瘦得宜,不會太甜!再來就是重頭戲:古法酒香鹽焗雞!幸好預訂到,如果大家想一試,記得於訂㡴時預訂啦!古法鹽焗雞即叫即做,新鮮熱辣辣俾你影相後,師傅就會幫你上碟;拼得十分精緻,唯妙唯肖!雞肉香滑入味,非常香口。及後,餐廳建議可以加米粉,黎個邪惡的- 雞油撈米!精彩一浪接一浪,緊接的是美食之最大獎最高榮譽大獎-玉鱗魚躍逐金波 Steamed and sautéed egg with crab meat, sea urchin and mini goldfish dumpling $388 蒸蛋白及菠菜汁魚池非常滑溜鮮甜,迷你金魚餃十分可愛,裹著鱈魚及鯪魚蓉,羊肚菌作小山,炒鴨蛋鮮蟹肉拌海膽作小沙丘。如詩如畫,是視覺與味蕾的享受!梨釀鰒鱆烤肉 Traditional braised pork in braised pear with abalone, dried octopus 是另一名物!($168 /位pax )清香軟腍的燉梨間藏著一塊層次分明的腩肉,配上腍滑入味的鮮味鱆魚鬚以及鮑魚,各種食材互相輝映,相得益彰!不愧為香港旅遊發展局 2016「美食之最大賞 - 至高榮譽金獎」的得獎菜!The braised pork belly is embraced within the braised pear. The sweetness of the pear paired up with the delicious pork belly to erase its greasiness. This award-winning dish is completed with the umami abalone and dried octopus. The rich flavours and textures make it stands out from the crowd!最後來一個清淡點的菜式結尾- 珊瑚白玉球 Steamed winter melon with crab meat, carrot paste and egg white ($268/份)這款菜式美侖美奐,置中的白玉球的是清甜的冬瓜,圍繞著它的則以鮮蟹肉及甘筍磨蓉成的「鮮蟹黃」,中間尤如月亮般的是鮮炸淮山脆片,整體十分調和,既清爽又富口感!臨別之時帶著依依不捨的心情,一別這間有水準的中菜廳。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
怡東酒店3月31號就停止營業啦有幸趕喺3月底喺怡東軒飲到餐茶試哂一系列經典點心真係好滿足老土講句 經典之所以成為經典 真係唔係冇原因架其實齋睇相都知唔需要再點樣形容告別怡東軒 當然要叫哂佢嘅招牌菜啦雙生金魚餃伴鮑魚燒賣賣相靚到啲魚真係似游緊水仲要一雙一對咁食架懷舊灌湯餃我地有澎湃灌湯餃陣全餐最鍾意就係灌湯餃我覺得係我食過湯汁最濃郁嘅灌湯餃可惜而家已經唔多地方食到傳統灌湯餃啦連怡東軒都冇啦 不過都叫食過呀 無憾呀 哈哈綠萼紅梅鴛鴦菌呢個係菇全部都係菇其實係香煎野菌包同松茸蝦膠釀花茹又靚又好食呀紫氣東來龍皇腸有氣勢嘅蝦腸盆栽小蘿蔔好得意嘅盆栽外面好脆 入面好多餡料香蔥蟹肉燴飯綠色嘅飯呀呢個真係超好食呀仲有豉油皇炒麵呢個腸粉又係無得輸最後最後點少得甜品呢個芝麻卷好好好好食超級煙韌真係每樣野都無可挑剔呀喺臨別之前有幸食到咁多招牌菜再講一次無撼呀 哈哈 不過都真係唔捨得呀! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level6 2019-03-25
33 views
人們說您就要離開村莊我們將懷念您的美事1973年正式開業的香港怡東酒店,一直是銅鑼灣海旁的地標酒店,遂於2019年3月31日關閉!在我的成長歲月,也少不了「怡東」的片斷! 我們舉杯歡呼是祝賀您的功成身退,心裡畢竟有著十萬個不捨! 結業的日子愈近,「怡東軒」的座位愈難求,幸運的我們分別在 2月20日及3月5日兩度到訪,多謝搞手及公關的協助! 「怡東軒」的出品佳,已是眾所周知,故離別秋波,不再詳述,跟大家一起緬懷這兩個難忘之夜的傑出作品! 盆栽小蘿蔔 Deep-Fried Dumpling with Diced Chicken and Dried Shrimp 造型可愛的盆栽小蘿蔔,表皮薄脆帶煙韌,餡料香鹹細膩,原來它是一隻鹹水角!小蘿蔔的香與味,猶如初出的風韻,師傅將鹹水角久違了的風味重現,足以令味蕾雀躍不已! 手揼叉燒 Barbecued Pork 沒有硬銷什麼矜貴的黑豚肉,低調帶有焦邊的叉燒,肉質富層次、口感鬆軟適中、蜜味自然而不造作,總之就是讓人舒服又美味的手揼叉燒! 太白醉雞卷 Chilled Chicken Roll Marinated with Chinese Wine 雞卷扎實、味道柔和,最厲害是餘韻的酒香,蘊含著一股依依不捨之情! 酒香燒鳳肝 Roasted Chicken Liver Glazed in Chinese Wine 一咬粉潤馥香的鳳肝,與醇酒相配,絕對是美不可擋之作! 「怡東怡」的紫砂湯壼一出,便知是嚐湯的美好時刻! 松茸榆耳黃耳燉雪蓮子 亞洲名廚精英薈 2016 - 「最佳口味奬」 Double Boiled Honey Locust Fruit Soup with Matsutake and Assorted Fungus 2016 Asian Culinary Exchange - Best Flavour Award 雖然是素湯,但清甜幽香、富層次的湯韻絕不遜於肉湯。除了用料優質外,相信以多款水果熬製的湯底是經大廚精心考究的素湯關鍵! 氣宇軒昂 沉魚落雁 Double Boiled Superior Soup for Gentlemen Double Boiled Superior Soup for Ladies 湯品有男女之別,還是首趟的新嘗試!含海馬、杜仲、巴戟、瑪卡、螺頭和竹絲雞的氣宇軒昂是給男士的湯品,男與女配備不同的食材! 至於女士的是沉魚落雁,配備花膠、松草、竹絲雞、螺頭、黨參和杞子等,滋補之餘,味道更來得香甜濃厚,配合湯的熱度,美味非常! 梨釀鰒鱆烤肉 香港旅遊發展局「美食之最大賞 - 至高榮譽大賞 至高榮譽金奬」2016 Traditional Braised Pork in Braised Pear with Abalone, Dried Octopus Hong Kong Tourism Board 2016 Best of the Best Culinary Award - Gold with Distinction Award 玉鱗魚躍逐金波 香港旅遊發展局「美食之最大賞 - 至高榮譽金奬」2016 Steamed and Sauteed Egg with Crab Meat, Sea Urchin and Mini Gold Fish Dumpling Hong Kong Tourism Board 2016 Best of the Best Culinary Awards - Gold with Distinction Award 除享有米芝蓮一星美譽,「怡東軒」多年付出的努力,所獲得的奬項就是最佳的證明! 玉鱗魚躍逐金波如一幅桂林山水畫,由羊肚菌砌成的山景,還有迷你金魚餃在蛋白海藻蒸蛋白中暢泳,我們更可品嚐海膽鮮蟹肉炒鴨蛋,有景象、同時擁有美味的得奬菜式! 雙生金魚餃 Steamed Twin Gold Fish Dumplings 我們對這為肖為妙與極之可愛的金魚餃,肯定帶有愛不釋手及不捨放口的極端矛盾!黑色眼睛是松露餡,而橙色眼睛是蝦肉餡,各有各滋味,只嘆以後何處覓金魚呢?! 櫻花脆魚柳 Crispy Cod Fillet Coated with Sweet & Sour Sauce and Dried Cherry Blossom 最欣賞櫻花脆魚柳的脆漿,為何沾上醬汁後仍可保持如絲細薄和酥脆,入口更是熱燙、魚肉嫩滑,真的了不起的廚功! 古法酒香鹽焗雞 Baked Traditional Salt-Crusted Chicken with Chinese Wine 因為工序繁複,每晚只能製作兩隻的古法酒香鹽焗雞 ! 由雞皮、雞肉至雞骨,甚至是雞油,都令大家拍案叫絕的古法酒香鹽焗雞 ,誰能代替您地位! 預先請廚師留下的一碗雞油,不止拌飯,也用來拌乾米粉,一下子我們要來了五、六碗乾米粉,最終雞油一滴也沒浪費! 雞湯野生雲耳煮萬壽果 Simmered Papaya with Brown Fungus in Chicken Broth 清香甜美的雞湯野生雲耳煮萬壽果,配搭出老少鹹宜的口味! 綠萼紅梅鴛鴦菌 香港旅遊發展局 「美食之最大賞 - 至高榮譽金奬」2015 Twins Mushroom Platter Mushroom Buns with Assorted Mushrooms Shiitake Mushroom Stuffed with Matsutake and Shrimp Paste 2015 Best of the Best Culinary Awards Competitions - Gold with Distinction Award by Hong Kong Tourism Board 別以為是兩隻冬菇,實際一隻是香煎野菌包,以芳香的野箘作餡,口感香軟;而另一隻是松茸蝦膠釀冬菇,彈牙與香氣並重,再加配香脆的炸冬蟲草,菇香迷人! 珊瑚白玉球 香港旅遊發展局 「美食之最大賞 - 金奬」2014 Steamed Winter Melon with Crab Meat, Carrot Paste and Egg White Hong Kong Tourism Board 2014 Best of the Best Culinary Awards - Gold Award 集合溫婉與美態的珊瑚白玉球,吸引之處在於冬瓜球、鮮蟹肉、蒸蛋白和甘筍蓉帶山的柔和協調之美! 醬油和牛崧炒飯 Fried Rice with Minced Wagyu Beef in Chef's Special Soya Sauce 粒粒飽滿、色澤均勻、混和香軟和牛牛崧的炒飯,真叫我佩服!通常在飽餐一頓、甜品未嚐之前,只會淺嚐主食的我,就因為這個自家秘製醬油帶出的香氣,令我將整碗炒飯吃得光光,真的美味得很! 香蔥帶子燴飯 香港旅遊發展局 「美食之最大賞 - 金奬」2014 Braised Rice with Scallops and Spring Onion Hong Kong Tourism Board 2014 Best of the Best Culinary Awards - Gold Award 香蔥帶子燴飯的獨特蔥香,與及帶子的柔和與鮮彈,不管是醬汁和牛崧炒飯或是香蔥帶子燴飯,兩款主食冋樣能令我吃得開懷! 懷舊栗子西米焗布甸 Baked Chestnut and Sago Pudding 懷舊栗子西米焗布甸份量不小,但意外地沒有過甜,也不膩不滯,採用栗子蓉替代蓮蓉,絕對是妙極之選! 薑汁奶凍 Chilled Ginger Milk Custard 少甜、滑溜、洋溢薑香的薑汁奶凍,清新又滋味! 香甜綠茶脆薄罉 Pan-Fried Green Tea Pancake with Coconut Flakes, Peanut and Sesame 綠茶味道的薄罉皮煙韌帶香,與細密的椰絲、花生和芝麻餡十分匹配,帶出酥香又具口感的美味! 紫薯壽包 剛好是友人的正日生日,鬆軟、充滿紫薯香的壽包是必點的了!  「怡東軒」的蠔油豆和 XO 醬,必然打入我們懷念之列! 多謝利是之餘,利是封也極具收藏的價值! 再見了怡東酒店,再見了「怡東軒」,所有美味與美事永存腦海! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-03-24
15 views
耳聞大名已久,未嚐一試已行將結業,實在可惜!還好食神眷顧,臨別秋波前收到好友好邀約;當天雖是另一半的生晨,能夠與一衆好友同享佳味、她當欣然應允!戰績彪炳!茶香!好友已多次光顧,點菜重任當然落在他身上了,當晚吃了多項得獎名菜,只是每日限定兩隻的「古法酒香鹽焗雞」早已被人預訂,未能一嚐,實在有點美中不足!頭盤兩款 - 酒香燒鳳肝及太白醉雞卷。酒香燒鳳肝~雞肝紮實味濃、配威或干邑似乎是不錯的選擇;一旁的酸薑,最能睇現味之平衡!太白醉雞卷~皮薄且爽;肉質嫩滑有酒香,加上養生的杞子,每人一件又豈會滿足,當然要打孖上啦。雙生金魚餃~未吃先來視覺上的享受,好一片荷塘月色!!活靈活現的小金魚閃閃生輝,從來覺得點心與甜點昰雙生兒,講究的不止是手藝;重要的還有準繩度,多一分、少一毫都影響整體的效果!啖著出色的金魚餃之餘也不忘留意其靈魂之窗,金色是蝦餃、黑色則是松茸百谷素餃。綠萼紅梅鴛鴦菌~這是「美食之最大賞-至高榮譽金奬」2015的得獎菜,又是未吃已被皮相吸引 - 花菇釀蝦膠;彈牙鮮香的蝦香配軟淋入味的花菇,不需多講!野菌包;內裡的松茸和牛肝菌,不讓前者專美,加上脆香的炸蟲草花及開心果碎,得獎確是實致名歸!氣宇軒昂 (男) / 沉魚落雁(女)~男女大不同,滋補的燉湯當然也有所區別!以紫砂壺盛載,既可保溫,也能提味。男仕湯有原隻海馬、巴戟、瑪卡、杜仲、麥冬、瑤柱、螺頭和和竹絲雞,清潤滋補,據說有消除疲勞、補腎強腰的功效。櫻花脆魚柳~擺盤是否一定要雕龍鵰鳳?似乎末必!酥脆的外層配嫩滑的鱈魚柳,甜酸汁味道控制得宜,且粘粘的醬汁能造出拉絲的效果,一旁的鹽漬櫻花、美觀又實在。梨釀鰒鱆烤肉~這味菜是得到2016「美食之最大賞-至高榮譽金奬」,原個雪梨去心、以燜燉方式烹調;採新鮮五花腩、鱆魚及薑葱等入味,五花腩肥瘦相間,瘦肉部分難得保持濕潤、肥的部分更是豐而不膩,多久沒吃到這樣髙水準的「東坡肉」了!旁邊的鮑魚雖也是鮮彈有嚼勁;對不起,在此也無奈淪為配角了!珊瑚白玉球~另一味得獎菜是得到2014美食之最大賞金奬菜,瑩白的玉球是冬瓜,以鮮蟹肉及湯入味;將紅蘿蔔茸及薑製成仿蟹黃,味道甜鮮,這便是味之配搭吧!以炸鮮淮山做型,口感清脆更顯氣勢;是平凡中現不平凡的表表者!香葱帶子燴飯~這味菜是得到「美食之最大賞-金奬」之2014菜式,先把青蔥打成泥狀,拌勻於白飯後再炒香;蛋白和帶子以低溫烹調,份外顯得嫩滑可口,好吃!甜品則選了薑汁奶凍及香甜綠茶脆薄罉。奶凍薑汁味濃、香滑可口,吃個一滴不留,碗底朝天。薄罉外脆內暖,中間餡料是粗花生及白芝麻,酥香之餘更不失野趣!以為完美所結,原來好戲在後頭,好友們預訂了壽包來幫另一半慶生,這兒的壽包外皮鬆軟,餡料不是一般的蓮蓉,改用了紫薯的餡料甜度不過高,好吃無負擔,看似難度卻輕鬆完成。期待黃師傅在新店繼續發光發熱,將佳餚重現大家眼前!怡東軒地址: 銅鑼灣告士打道281號香港怡東酒店2樓電話: 28376790 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)