京花軒

Golden Flower
7
1
0
Telephone
+853 89863663
Introduction
Golden Flower celebrates the life of Cantonese Qing dynasty official Tan Zongjun with the authentic flavors of China’s interior -- Tan, Lu (Shandong), and Sichuan. Tan cuisine is well known for its balanced flavors and the cuisine protects the original flavors of our ingredients. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2016-19)
Opening Hours
Today
11:30 - 14:30
18:00 - 22:30
Mon
18:00 - 22:30
Tue
Closed
Wed - Fri
18:00 - 22:30
Sat - Sun
11:30 - 14:30
18:00 - 22:30
Payment Methods
Visa Master Alipay Cash AE UnionPay JCB WeChat Pay M Pay
Number of Seats
89
Other Info
Wi-Fi
Alcoholic Drinks
VIP Room
Parking
Phone Reservation
10% Service Charge
Restaurant Website
https://www.wynnmacau.com/en/restaurants-n-bars/fine-dining/golden-flower
About
Golden Flower
Experience authentic Tan cuisine at our two-star Michelin Golden Flower restaurant, which has maintained its legendary reputation since 2013. Awarded the highest honor of Five Stars from Forbes Travel Guide, it is an intimate dining venue with a garden setting that reflects China's historic influence on the world. You are also welcome to dine in one of its two private dining rooms, each of which can accommodate 10 people.

Signature Dishes
Sweet and sour cabbage with chili vinaigrette Braised Yoshihama abalone in brown sauce Stewed fish maw with crab claw in supreme chicken soup Braised sea cucumber with Shandong leeks Sichuan tea-smoked duck Imperial dessert
Review (9)
裝潢同永利一樣大玩浮誇撞色,餐廳中央放了一棵吊滿鮮花並塗成金色的真樹枯木,賞心悅目。一口歡迎茶,分嗅香杯和飲杯。前菜涼盤選了醃菜包芒果,微淡酸的自製醃漬菜,不酸但又不是很甜的芒果,輕輕帶過一絲的辣。整個組合就很弱,沒有一樣突出的特點。始終吃川菜的地方,辣就是不一樣。蝦球本身我麻麻,哩個蝦好大隻,同平時嘅爽彈有啲唔同。個辣汁當然係靈魂,何其香!有麻有甜有辣,好正!京蔥炒鹿肉,鹿肉全熟就會好韌,所以店家只好醃到鬆晒,變相冇咗口感之餘,又冇咗獨特嘅野肉香。濃厚嘅雞湯汁,浸煮娃娃菜。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2018-11-20
1086 views
《京花軒》踏入餐廳可見擺有各式各樣大大小小的瓷器,天花板更用上過百個茶壺設成燈飾。京花軒主打魯菜和川菜。 今年再度獲選米之蓮兩星級餐廳及《福布斯旅遊指南》五星級餐廳。黑松露黃鱔煲仔飯$220黑松露季節當然不能錯過每一道黑松露菜式,而且入冬時期煲仔飯是必備之一。沒想到煲仔飯竟可盛出8-10小碗 ,份量相當驚人。黃鱔鮮味多汁,煲仔飯鹹甜適中 ,醬油調味剛好,飯焦佔少量。友人同我每人各盛咗3碗(煲裡仲有三分一),大家都滋味無窮 。龍蝦湯蟹腳花膠扒$280龍蝦湯香濃醇濃 ,湯料十足龍蝦肉質爽口彈牙。推介!炸乳鴿配山楂條$150乳鴿色澤鮮艷,體型偏細小所以肉量不多,但肉質嫩滑滷水味十足 。上湯菠菜苗$60第一次上菜嘅時候覺得太鹹 ,問侍應拎碗水想過水沖淡。點知回應係叫廚房重新整過碟,十分體貼  。最後有甜品車作終結,每人可揀三款(免費)。當晚餐廳沒有滿座,侍應姐姐話如果我哋食到的話可以多揀幾款。人均消費約$400,性價比相當高。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2017-01-30
3645 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 a user which does not represent OpenRice's point of view.)
Level4 2017-01-25
2399 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 a 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 a user which does not represent OpenRice's point of view.)