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Restaurant: Loong Yuen Cantonese Restaurant
Offer: Cathay members can earn up to HKD4 = 2 miles with the Asia Miles by Cathay app. T&C apply.
Terms & Details:
  • Cathay members must present a membership QR code in the Asia Miles by Cathay app to earn Asia Miles.
  • Asia Miles can be earned on eligible transactions of up to HKD10,000.
  • Cathay members can earn HKD 4 = 1 mile when dining at Cathay partner restaurants. Standard Chartered Cathay Mastercard® holders can earn an additional HKD 4 = 1 dining rewards when they pay with their card, for a total of HKD 4 = 2 miles.
  • Asia Miles earned are based on the total amount spent including service charges, taxes and tips.
  • Asia Miles may not be earned on certain promotional menus. Please check with individual partner restaurants prior to dining.
  • Asia Miles will be credited to members’ accounts 10 working days after each eligible dining transaction.
Other Cathay Terms & Conditions apply.
Level4
大家有沒有試過突然要安排即時飯局,四出「樸枱」的滋味?想想也覺難受吧,幸好是夜獲手機程式和金域假日酒店邀請,來到[龍苑]參加博客嚐味飯聚,不用「樸枱」,便可以一嚐有三十多年粵菜經驗的總廚陳永昌師傅的廚藝,實在一切來得太開心!大家安坐好後,先來杯清茶解解渴,再品嚐一些餐前小吃,不用多久,嚐味飯局便正式開始。<龍苑江南三小碟>三小碟順次序是,陳醋紅蜇頭、青芥末雲片肉和脆皮燒腩仔配芥辣,紅蜇頭口感爽嫩,酸酸的味道,輕易把胃口打開;雲片肉加入了青芥末,來得剛剛好的辛辣味,增加了味覺層次,又不會嗆鼻,真不錯;燒腩仔烤得皮脆肉嫩,假如腩仔肉多一點脂肪,會更合個人口味。<冬林鴛鴦豆腐鯪魚球煲>選用消暑的冬瓜,另外加入冬菇、豆腐和鯪魚球泡製而成的湯品,喝一口感覺清甜滋潤,一款適合夏天享用的菜式。<威化窩貼鳳尾蝦>向來喜歡吃蝦多士,加上這裡精緻的擺盤,未吃已經感覺興奮;以威化紙包裹著鳳尾蝦和麵包方塊同炸,質感來得十分酥脆,蝦肉夠彈牙,絕對是有水準的菜式。<孜然黑椒牛柳粒>黑椒牛柳粒配孜然,感覺來得新鮮,向來喜歡孜然獨有的香味,原來和香濃的黑椒牛柳粒都幾合襯,肉質亦夠鬆夠軟,是自己喜愛的口感。<咖喱新薯千
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大家有沒有試過突然要安排即時飯局,四出「樸枱」的滋味?想想也覺難受吧,幸好是夜獲手機程式和金域假日酒店邀請,來到[龍苑]參加博客嚐味飯聚,不用「樸枱」,便可以一嚐有三十多年粵菜經驗的總廚陳永昌師傅的廚藝,實在一切來得太開心!
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大家安坐好後,先來杯清茶解解渴,再品嚐一些餐前小吃,不用多久,嚐味飯局便正式開始。
<龍苑江南三小碟>
三小碟順次序是,陳醋紅蜇頭、青芥末雲片肉和脆皮燒腩仔配芥辣,紅蜇頭口感爽嫩,酸酸的味道,輕易把胃口打開;雲片肉加入了青芥末,來得剛剛好的辛辣味,增加了味覺層次,又不會嗆鼻,真不錯;燒腩仔烤得皮脆肉嫩,假如腩仔肉多一點脂肪,會更合個人口味。
50 views
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0 comments
<冬林鴛鴦豆腐鯪魚球煲>
選用消暑的冬瓜,另外加入冬菇、豆腐和鯪魚球泡製而成的湯品,喝一口感覺清甜滋潤,一款適合夏天享用的菜式。
37 views
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<威化窩貼鳳尾蝦>
向來喜歡吃蝦多士,加上這裡精緻的擺盤,未吃已經感覺興奮;以威化紙包裹著鳳尾蝦和麵包方塊同炸,質感來得十分酥脆,蝦肉夠彈牙,絕對是有水準的菜式。
48 views
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0 comments
<孜然黑椒牛柳粒>
黑椒牛柳粒配孜然,感覺來得新鮮,向來喜歡孜然獨有的香味,原來和香濃的黑椒牛柳粒都幾合襯,肉質亦夠鬆夠軟,是自己喜愛的口感。
40 views
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<咖喱新薯千層豆腐>
吃過海鮮和肉料理之後,來一點全素菜式點綴一下,大廚選用更爽口的新薯和質感豐富的千層豆腐來配香而不辣的咖哩汁,是容易討人歡喜的組合;亮點是放旁邊的小小一條炸花卷,香脆可口,用來醮咖哩汁同吃,是停不了口的美味。
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<脆皮炸子雞>
侍應送上餐廳名物炸子雞,一看旁邊圍著七色蝦片的賣相,不由得想吃兒時吃過的懷舊味道;真不愧為招牌菜式,炸子雞弄得皮脆肉嫩,肉汁還保存在雞肉裡面,加一點點淮鹽同吃,鮮味進一步提升,是夜推介之選!
46 views
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<金珠瑤柱蝦亁神仙砵飯>
以砵仔上的神仙飯,會否飯如其名,真的美味到好過做神仙呢?以瑤柱、蝦亁作主調味,再加入冬菇粒和粟米粒增加口感,當然置頂的薑絲亦是精髓所在,但一定要記得,加一些甜醬油,把食材的鮮味全部提升,是真心好吃;當然,假如放一片肥豬肉的話,弄得整個砵仔飯油香滿載,那就真正好吃過做神仙了,呵呵!
56 views
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<南丫島蝦醬蝦仁炒飯>
精彩的飯品當然想一吃再吃,公關朋友即埸推介了餐廳的得獎菜式給我們品嚐,當然樂意遵命;大大隻的蝦仁來得彈牙爽口,飯粒亦炒得粒粒分明,當然少不了菜式的靈魂,南丫島蝦醬,那獨有的鹹香味滲進了飯粒之中,即使已經飽滿的胃納,都要想辦法騰出空間來,把一碗炒飯全部吃光,滿足。
59 views
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50 views
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<流沙芝麻球>  <桂花紅豆糕>
最後來到甜心時間,[美點雙輝]向來是廣東人宴會悠來而久的習慣,假如再加上一窩紅豆沙的話,那就一切來得更完美了;個人會喜歡香脆可口的芝麻球多一些,紅豆糕也不錯,但那超綿的口感,不是自己鍾愛的類型。
48 views
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58 views
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已經好一段時間沒有來過[龍苑],記憶中,這裡的中菜是有不俗水準,是夜再來,果然美味依舊,或者說,是更勝從前,原因很簡單,經驗豐富的陳師傅,以正宗純熟的粵菜技巧,加入世界各地的烹調手法,把各家各派的專長,揉合一起,收歸己用,出來的效果,相當滿意,有機會一定會和朋友再來,品嚐師傅其他的美味菜式。
 
好味指數 8.5/10
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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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