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Telephone
8986 3663
Introduction
You may try the traditional Tanjiacai, Shandong and Sichuan dishes here, which got a long history in China. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2016-2017)
Opening Hours
Tue. - Fri. 18:00-22:30; Sat.-Sun. 11:30-14:30;18:00-22:30
Payment Method
Visa Master AE Cash UnionPay
Number of Seats
89
Other Info
Alcoholic Drinks
Parking
Phone Reservation
10% Service Charge
Signature Dishes
紅燒一品窩麻鮑 香蔥燒遼參 譚府黃燜金山翅
Review (7)
譚家菜, 就是經典 Featured Review
Level4 2017-01-30
266 views
每次來到澳門, 總有很多目標, 但時間太短, 如京花軒, 已經聽CEO提及很多遍, 直至最近, 才終於有機會一嚐這裡經典的譚家菜, 以及其他京魯及四川風味.貴為米芝蓮二星店, 及福布斯旅遊指南的五星餐廳, 這裡的氣場, 很強. 人在這裡, 如同在宮廷一般. 在這裡吃譚家菜, 特別合適.京花軒特配茶 $30 坐底, 先喝歡迎茶, 這杯京花軒特配茶, 結合了烏龍茶, 菊花, 桂花, 以及蘭花, 單看陣容, 也知道是很有花香, 很清新, 輕柔, 這個歡迎, 我很喜歡.餐前小食 至於餐前小食有兩款, 酸甜鮑魚, 本身的鮑魚很鮮爽, 但跟紅莓同吃之後, 就起了酸甜的感覺. 炸雲吞, 是雞肉及馬蹄餡, 雲吞皮炸得香脆, 很討好.桂花烏龍 $70 京花軒的其中一項主打, 是有專業茶藝師駐場, 在這裡, 當然要喝口好茶, 選來選去, 就來客台灣青茶, 桂花烏龍吧. 看著茶藝師在預備的時候, 已經是一種享受. 喝口茶, 圓滑的質感, 很清香, 大愛.珊瑚白菜卷 $80 四款頭盤, 前三者是譚家菜, 最後一款是京魯菜. 當然以譚家菜的最為吸引, 珊瑚白菜卷, 用白菜去卷著芒果, 吃的時候, 先吃到微酸的白菜, 再吃到甜美的芒果, 有意思.五香小黃魚 $110 五香小黃魚, 做法很複製, 是先醃, 再煎, 後滷, 也是這樣子, 才能夠做到五香的效果.譚府烤叉燒 $110 到星店, 總愛吃叉燒, 但這裡的譚府烤叉燒, 是有點酒香, 也有甜味, 這種做法, 跟廣式叉燒相比, 只能說, 是各有特色吧.陳醋伴蜇頭 $270 陳醋伴蜇頭的亮點是那老陳醋, 配上清爽的海蜇頭, 很開胃的頭盤.茉莉海蚌清雞湯 $90 其實京花軒的菜式也不算是全部皆很名貴, 如茉莉海蚌清雞湯, 就是很大眾化的價位. 而那個清甜的清雞湯, 飲過後餘韻飄飄. 剛剛在說, 這裡的茶很有水準, 而這客湯也巧妙的加添了點點茉莉花香, 作出點綴.蟹肉黃燒魚肚 $980 招牌菜, 是不能不吃的, 說的就是蟹肉黃燒魚肚. 製作過程相當繁複, 目的只是為了重構昔日譚家菜的原貌. 魚肚軟腍而入味, 特別是那個濃雞湯, 跟魚肚很匹配, 加上鮮蟹肉同吃, 最能突出那陣鮮味.清炒百合五彩蔬 $120 菜蔬方面, 清炒百合五彩蔬是功夫菜, 用腐皮包著百合, 蕃茄, 白果, 蓮藕, 以及西芹, 清清的, 很健康.艾窩窩 $60 京式宮廷甜點, 在京花軒, 特別有風味. 艾窩窩是用糯米包芝麻, 合桃, 冰糖, 以及果仁, 甜美而細膩.驢打滾 $60 驢打滾也是以糯米為外層, 中間的是香甜的紅豆, 小巧的一件點心, 吃的時候, 記得要喝口茶, 才能夠感受到那宮廷的味道.芒果奶凍 鏡頭一轉, 最後還有芒果奶凍, 香甜而滑溜, 為這一晚來個很好的總結.走進京花軒, 就像走進宮廷一般, 在這裡吃著經典而高水準的譚家菜, 很難得. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-01-25
240 views
或者先由京花軒的菜系說起, 打開餐牌, 您會看見這裡的菜式會細分為四個範疇, 分別是譚府風味, 京魯風味, 四川風味, 以及廣東風味, 當中的主打必數譚家菜, 畢竟在港澳能夠吃到譚家菜, 實在不容易, 也是在廚師團隊的努力下才能夠把這菜系帶到大家面前.京花軒是米芝蓮二星店, 也是福布斯旅遊指南的五星餐廳, 單由踏進餐廳的一刻, 已經感受到那個氣派, 華麗的裝修, 細緻的擺設, 就像把昔日的宮廷重構出來. 在這裡宴客, 一定不失禮. 一直希望來京花軒吃一餐, 但小晴晴又不能夠內進, 終於等到這次兩口子來澳, 就有機會一嚐這裡的譚家菜.京花軒特配茶 $30: 9分, 先來一杯京花軒特配茶, 喝這杯茶也有個次序, 就是先聞聞茶的香味, 然後再倒進茶杯內享用. 特配茶混合了烏龍茶, 菊花, 桂花, 以及蘭花, 花香突出, 味道帶點香甜, 輕柔, 馬上為這一餐下了一個很好的印象.餐前小食: 接下來的是amuse bouche, 始終是頂級的中菜廳, 各項配套一定做足. 當中的酸甜鮑魚, 鮑魚質感鮮爽, 面頭的是紅莓, 兩者結合一起, 酸酸甜甜的味道, 很開胃. 至於炸雲吞, 很香脆, 內裡的餡料有雞肉及馬蹄, 很爽口.桂花烏龍 $70: 9分, 既然京花軒有專業的茶藝師駐場, 那當然要喝口靚茶. 讓文迪去挑選, 她就選來桂花烏龍, 是青茶的一種, 來自台灣, 帶花香, 質感圓滑, 很適合搭配海鮮類的菜式, 一面吃蟹肉黃燒魚肚, 一面喝桂花烏龍, 很匹配.珊瑚白菜卷 $80: 9分, 接下來是四款頭盤, 珊瑚白菜卷是譚府風味, 清爽的白菜, 帶點微酸, 內裡卷著的是香甜的芒果, 酸中帶甜的組合, 很開胃, 清新.五香小黃魚 $110: 9分, 至於五香小黃魚也是譚府風味, 小黃魚先醃, 再煎, 後滷, 質感酥脆, 肉嫩, 味道複雜有層次, 做得小巧而細緻.譚府烤叉燒 $110: 9分, 繼續下來的也是譚府風味, 說的是譚府烤叉燒. 譚家菜的叉燒, 跟廣式的叉燒相比, 是帶點酒香, 也帶點微甜, 加上肉質很軟腍, 感覺別不同.陳醋伴蜇頭 $270: 8.5分, 最後一款前菜是京魯風味的陳醋伴蜇頭, 用上的是老陳醋, 很入味, 而海蜇頭本身亦很清爽.茉莉海蚌清雞湯 $90: 9分, 來到湯品, 就是京魯風味的茉莉海蚌清雞湯. 湯頭味道相當清甜, 帶微微的茉莉花香, 很喜歡那淡淡然的感覺, 再加上海蚌同吃, 正好提升了湯的鮮味.蟹肉黃燒魚肚 $980: 9.5分, 說到京花軒的招牌菜, 又怎少得蟹肉黃燒魚肚這譚府風味的菜式. 魚肚質感相當軟腍, 滿滿的吸收了底下的湯汁, 超入味, 而湯汁本身是濃雞湯, 跟剛才的清雞湯相比, 帶來兩個不同的層次, 味道香濃. 另外還有不少鮮蟹肉, 相當鮮甜, 魚肚跟蟹肉同吃, 很討好.清炒百合五彩蔬 $120: 8.5分, 當然也要來點菜蔬, 就是京魯風味的清炒百合五彩蔬, 用腐皮包好, 內裡的是百合, 蕃茄, 白果, 蓮藕, 以及西芹等等, 是為五彩, 賣相精緻, 用料健康.艾窩窩 $60: 9分, 來到最後, 是兩款宮廷小點. 艾窩窩是很傳統的京式甜點, 糯米皮質感煙韌, 內裡的餡料包括有芝麻, 合桃, 冰糖, 以及果仁等等, 味道甜美. 這時候, 最適合喝一口茶, 吃一口甜點, 感覺上, 好像回到過去.驢打滾 $60: 9分, 艾窩窩比較少機會吃到, 另外一款甜點驢打滾就很熟悉了, 也是用上煙韌的糯米皮, 內裡的是紅豆, 蠻香甜的.芒果奶凍: 最後還有petit fours, 說的是芒果奶凍, 芒果甜美, 奶凍香滑, 特別是剛吃完兩款宮廷小點, 來一客芒果奶凍清清味蕾, 很恰當.連續五年得到米芝蓮二星的京花軒, 整體水準甚高, 無論是裝潢, 格局, 菜式, 以及服務皆是頂班的, 單是一道蟹肉黃燒魚肚, 已經盡顯譚家菜的風範. 這兩粒星, 實至名歸. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Thanks to Wynn's Casino and Hotel for the invitation to dine at their recently Michelin crowned Golden Flower, one of their 2 restaurants serving a variety of Pekinese cuisines. Even before their opening, Wynn’s had begun to scout for the right Head Chef for almost 3 years just to fulfill this role and my previous review can be found below. Chef Lau’s family trickled down from one of the very few privileged to have served Imperial Cuisine directly to Beijing’s Chinese Emperors. The kitchen specializes in Tan Cuisine 譚家菜 which is slightly influenced by Southern Chinese food, but they are equally adept at Beijing Imperial Cuisine 魯菜 by default, and since Chef Lau has also been trained in Sichuan 川菜, his team is finely balanced between cooking 3 different types of cuisines within China.. This is my 2nd visit to this restaurant upon an invitation by Wynn’s hotel, let’s see what they have organized for us tonight.******************************Pretty and making us feel like an Emperor tonight..薑汁桂花魚片, 水晶肘子, 老陳醋伴蜇頭, 珊瑚白菜卷 -Sliced Fish with Ginger, Chinese Pork Terrine with Aspic, Aged Vinegar & sesame Jelly Fish, and Slow Braised Cabbage wrapped with Mango and Ginger. All executed well, I liked the Cabbage roll and the Jelly Fish the most personally. ~ 7/10.茉莉海蚌清雞湯 – MOP $60Chicken Consomme with Clams and Jasmine Flowers -The Sea Clams 海蚌 being referred to were actually Surf Clams, same as Japanese Hokkigai. The soup was kind of nice but had too much Chicken broth flavour than seafood and the Jasmine wasn’t apparent enough. But generally it was still very pleasing, bar the overall balance. ~ 6/10.蟹肉黃燒魚肚 – MOP $688Fish Maw and Crab Meat in Superior BrothThis was expensive but very utterly good! This was to me and my dining companion the biggest highlight and I couldn’t help chow down the whole thing! The dried fish maw is soaked then expanded for many hours with oil instead of water, which gives it a more porous form to absorb in more juices. The base stock made of chicken and ham is gorgeous, the freshly dismantled crab meats were amazing in sweetness. It just all worked so well together. This was simply sublime ! ~ 12/10.譚府羅漢大對蝦 – MOP $298 Duo of King Prawns The left is the Prawn tail wrapped with fried Crab meat mince. It’s like a reverse version of Crab claw filled with Prawn mince. The right side is a very big prawn’s front body, cooked in a sweet and sour sauce. It was slightly overly-cooked hard and the sauce could really do with some spice or other 3 Dimensional component to make it more interesting! ~ 6.9/10.脆皮紫菜包 & 家常肉餅 -Crispy Seaweed Roll filled with Glutinous Rice and Chinese Sausage, was missing the advertised seaweed bit and could do with more than 1 small piece of sausage inside. But the glutinous rice texture was ok. The other Pork Minced Pancake (Right) I have already tried before and was so juicy and likable once again. I much preferred the one on the right ! ~ 4/10 & 9/10 .豉汁蒸東星斑 - Soy Sauce Steamed Grouper FishThis was cooked ok-well with a sweetish soy based sauce. The fish was definitely very fresh as it retained that right texture and fish flavour, without having been refrigerated for too long. Might benefit from being steamed just a tad shorter in timing ~ 7.5/10.Tea with 4 types of Flowers and Leaves - 蘭花, 桂花, 菊花, 烏龍 The tall cup is said to carry more aroma, I have already tried this before. The shorter & broader glass extracts the finer layering within the tea. It’s the Riedel glass equivalent of Chinese tea..From Top Right 豌豆黃, 芸豆卷, 驢打滾, 艾窩窩 -Some Beijing/Pekinese style desserts, usually carries some sort of chewiness factor in most items. These were nice enough, especially the 2nd 芸豆卷 and 3rd 驢打滾, the only let down was the bottom right 4th 艾窩窩 which had a hardish skin though. ~ 8/10.豆蓉包, 酸梅湯 – Minced Beans Crust with Coarse Red Bean filling, with a side of Plum TeaA traditional Beijing finish. .Interior is decorated with Bling Bling and Flowers -The food here has elegance, and some of the food especially are prepared meticulously and the cuisine is one of it’s kind in Hong Kong and Macau. From my previous visit – I found the Dim Sum items to be even classier. There are many more dishes to be explored at this Michelin 1 Star venue.. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2012-10-07
3214 views
譚家菜又名榜眼菜,起源於清朝末期,大家未必十分認識譚家菜,因為現在可以吃到此菜式的地方不多。譚家菜有數個特點,先是用料嚴謹,多用魚肚、等食材,做工細膩,乾貨漲發也有特別技巧,並多以燒、燴、炆、扒、蒸的方法烹調,亦講究濃湯,以慢火煲燉,湯汁醇味正,少用花椒、辣椒等刺激的調味料,食物味道鹹甜適中。如此精緻講究的菜式,幸好還未失傳,現在更可在澳門永利酒店的京花軒吃到。餐廳請來曾在曾於譚家菜嫡系廚師的廚房工作超過十年,更在北京飯店任廚超過的劉國柱師傅來任行政總廚,他更帶領他七位徙弟,合力為客人帶來歷史悠久的傳統譚家菜,及魯菜和川菜。在2012年,京花軒更成為米芝蓮一星的食肆,可見其食物絕對有一定水準。走進餐廳,裝潢甚有氣派,一進門已有不少青花瓷擺設,放滿一架,天花更配有一排排茶壺型的燈,氣氛優雅。整體以金黃色、黑色,紅色為主調,金碧輝煌,到處也有不少花型圖案,好像地毯上的大牡丹及玫瑰花圖案,多添一份貴氣。侍應先送上一杯熱茶及餐前小食,蝦仁豆腐,茶是以烏龍、蘭花、桂花及菊花沖成,充滿花香,喝著先暖一下胃子。京花軒更有專業的茶藝師,她為我們先介紹各款中國名茶,茶葉款式超過四十多種,她會表客人的喜好,挑選了兩款茶以配合這晚的菜式。先是武夷山大紅袍,MOP$88,茶香環繞,味道甘醇。錦繡冷盤菜,四款小食有珊瑚白菜卷,屬譚菜小食,白菜先成型再醃製,中心捲著芒果,味道清爽酸甜,吃得開胃。其後三款都是京魯風味的小食,老陳醋伴蜇頭,海蜇頭爽口,配以芝麻及陳醋,香口又帶酸;水晶肘子,切得薄片,水準正常;薑汁魚片,桂花魚肉軟腍,嫩薑切成薑置在魚片上,加上一點麻油香,簡單好吃。茉莉海蚌清雞湯,MOP$60,屬京魯菜式,海蚌口感有點像吃元貝,湯色清澈,雞味也挺濃,味道鮮甜,雖然湯內加入了茉莉花,但花香味道不太明顯,若茉花香能夠再突出的話,配合起來應該更清新。另一道很花工夫的譚府菜式,蟹肉黃燒魚肚,MOP$688,有別於平常廣東菜以水漲的方法,改用譚家菜用油漲發魚肚,時間需要多用六個小時以上,但這可令魚肚在浸發期間增加氣孔,口感也更加軟腍外,待炆煮時可吸收更多湯汁。色澤如芒果黃的雞湯更加入了豬骨及火腿等一同熬製十六個小時,湯味濃郁醇鮮,卻毫不油膩。厚厚的魚肚入口軟綿,口感十分討好,而且吸飽湯汁,滿口盡是雞湯精華,並加入新鮮蟹肉,帶來多份鮮甜,令人十分回味,這道菜個人很愛。譚府羅漢大對蝦,MOP$298,蝦二食,蝦頭及蝦身以煎過再以蕃茄汁、百醋及糖來煮,甜中帶酸,還微滲一點酒香。蝦肉也爽口及鮮。至於蝦尾,以蟹肉混入馬蹄粒包著來炸,口感不是十分爽口,帶點軟腍,鮮味不夠大蝦甜,個人喜愛醬汁蝦多些。豉汁蒸東星斑,魚肉肉質挺實,烹調時間恰好,不會過老而韌口。豉汁味道比一般吃的味道都較淡及甜,但不會把魚鮮味道搶去。家常肉餅及脆皮紫菜包,家常肉餅煎得微焦,內裡肉汁十分豐盛,豬肉味也挺鮮。脆皮紫菜包,糯米飯粒混著臘腸粒、洋蔥粒等,米粒口感韌糯,帶點黏口,炸後也乾身不油膩,不過味道較淡,吃到臘腸才帶點鹹香。甜點送上前,也換上了另一款綠茶,盧山雲霧茶,MOP$88,廬山雲霧茶的產區位於海拔較高的位置,所以較多雲霧,茶芽亦肥綠潤多毫,條索緊湊秀麗,茶香清馨,味甘甜醇厚,也是綠茶中的精品,配甜點吃真不錯。最後是四款宮廷甜點,賣相漂亮。芸豆卷,以芸豆磨蓉搓成皮再包捲著豆沙蓉,淡黃中呈現啡紅的雲狀圖案,外型精巧。皮層厚薄均勻,口感細膩,香甜美味。艾窩窩,內裡甜餡由多種材料造成如芝麻核桃、冰糖、果仁等,傳說這是慈禧太后喜愛的甜點。這個有點像麻糬,但口感沒那麼煙韌,味道挺甜的。豌豆黃,另一北京傳統甜點,把豌豆煮爛成蓉再過濾豆皮,加入糖煮至濃稠後凝固成泥黃色的小塊,豆香甜而不膩,還有帶沙般的細綿口感。驢打滾,煙韌的糯米皮包著紅豆餡,外層沾滿黃豆粉,口感柔軟,帶有嚼勁。還有山楂茶,酸酸的,喝一口,一解膩濟。最後,店方更送上精美的折頁,是駐場的書法家即場書寫的,上面書了我的名字及這夜的菜式,好讓客人作個紀念。(為了私隱,所以把照片模糊了。)這夜的菜式也做得很有水準,嚐了數款譚家菜式,當中最喜愛的是蟹肉黃燒魚肚。雖然這道菜價錢不便宜,但用料上盛,加上處理魚肚的工序繁覆,造出來的口感跟味道都令人十分讚賞,回味不已。食物既有水準,還有專業的茶藝師及服務員細心的介紹每道菜式,我相信,這裡也可擇更高的米芝蓮星吧! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2011-12-07
1996 views
主人與奴隸獸看了不少台灣網友的網誌,對澳門永利酒店的『京花軒』非常讚賞。『京花軒』除了有京、川、魯菜式外,還有『譚家官府菜』,成為最吸引主人與奴隸獸的主因,當然要專程光顧。餐廳裝璜都是由歐洲名師設計,金碧輝煌,頗有氣派,座位亦非常寬敞舒適。迎客茶:高杯是用來聞茶香,然後倒進矮杯品嚐。各瓷具器皿都是由香港名設計師陳幼堅先生(Alan Chan)設計。荔枝紅茶 10 克分成兩杯來沖泡。等一杯喝到差不多無味了,就會換另一杯來沖泡。茶香撲鼻,茶味香濃,很不錯。餐前小食是茄子,甜甜酸酸辣辣,蠻好味的。珊瑚白菜卷是『京花軒』的招牌小食,大白菜又嫩又爽脆,味道酸中帶甜,甜中又有少少辣,是一道非常不錯的開胃菜。話梅貴妃雞帶有淡淡話梅及花彫酒的味道,很特別。鍋塌帶子夾將巨型帶子上下切開兩半,中間夾上蝦膠,用蛋包著帶子,煎之。煎蛋食落口感鬆軟,味道甘香可口,帶子蝦膠多汁鮮甜,頂級的好味道。荀衣燴豆苗鮮竹荀切得薄薄的,再用上湯煨過,非常鮮嫩可口。此菜式雖然簡單,但廚師煮出食物的真味道,很~~讚~~呀!!褡褳火燒其實是牛肉卷,外層餅皮煎得非常香脆,內層牛肉非常多汁,小心燙咀。宮廷四小點京式點心,賣相很吸引,甜品墊著的是自製的蘋果乾。女侍告訴我們可以由碗豆黃、云豆糕、驢打滾及艾窩窩,順序味道由淡至濃,逐一品嚐。『京花軒』為每檯客人送上一本紀念帖。內裡是由書法家用毛筆寫上當晚客人所點的菜式作為紀念,非常有心思。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)