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Telephone
8868 2822
Introduction
It offers dim-sum and there is a open oven, so that the cooking process can be watched. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2016-2017)
Additional Information
The dress code is smart casual. Gentlemen are required to wear long trousers ankle-deep with closed footwear. Children aged six years and above are welcome.
Opening Hours
Mon
11:00-15:00
18:00-23:00
Payment Method
Visa Master AE Cash
Number of Seats
222
Other Info
Online Reservation
Wi-Fi
Alcoholic Drinks
Phone Reservation
Reward Dining Points
10% Service Charge
About Dining Points
Signature Dishes
Wood Roasted Chicken Stir-fried Prawns with Lobster Bisque Chinese Herbal Soups by Chef Tam (Prepared in consultation with traditional Chinese healing herbals expert) Steamed Japanese Hairy Crabmeat Dumpling
Review (11)
Level2 2016-10-29
2460 views
Jade Dragon certainly deserves to be on the Michelin two star list. The choices for soup is wonderful and the taste is even better. Given the quality of the ingredients and the cooking skills of the chefs, the dim sum lunch set is value for money! Must try. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2016-03-20
5465 views
這間店感覺很奢華, 入口很冠冕堂皇.會有服務生帶你進餐廳內.這間店下午點心時間大部分點心都是一件件叫, 小量是一碟上的先會叫你點些飲品, 我選宮廷普洱, 男友選龍井.普洱我覺得那不是宮廷普洱是味道, 只是普通茶葉, 唔好飲.龍井朋友說幾好. 茶唔係用茶壺剩, 是間唔中有服務生來放新茶葉在白色碟上再加水的.台上有一隻頗重的龍型水晶擺設, 奢華感又提昇了先來前菜, 迷你炸蝦丸, 幾好味叉燒酥, 好好味, 又鬆脆, 味道也很好 長春卷, 幾好味忘了是甚麼, 因為味道一般蝦餃, 好好食, 皮應是用菜汁染成, 食到小小菜味,綠色的蝦餃感覺很特別~和牛酥, $28/PER, 幾好食, 這間炸工很好, 皮又是很鬆脆,不過和牛其實不太食到牛味道紅色的腸粉~好特別~ 可以揀皮色同內涵, 都是一碟$88我揀左全紅色皮, 內涵係蝦, 和牛, 仲有一樣忘了, 三樣都好好食燒賣, 有粒鮑魚在上, 好食黑松露包點, 完全食唔到黑松露味應是在包上面的黑色就是了, 入面無涵, 一般, 不過賣樣可愛, 像磨菇~我沒有點餐都有甜點和雪糕送, 味道應該日日不同,甜品OK但不是我喜歡的味道, 迷你雪糕筒好食還有這間洗手間在樓上一個大位置, 有服務生帶我行一條長樓梯上去,上面也很冠冕堂皇...整體上食物好食, 感覺不錯, 果然是米芝蓮餐廳, 會再來的~ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2015-12-20
4115 views
譽瓏軒之前已吃過不下十次,這家餐廳無論在食物水準、服務以至用餐環境皆高,並能夠保持水準。得悉它剛剛已升級成為米芝蓮二星餐廳,個人覺得絕對實至名歸。我最欣賞呢間餐廳係佢無論食物同服務都非常有水準,呢度的侍應每位都很專業,點菜不用寫單用腦記低,假如留意到客人是左撇子還會幫你重新擺放餐具位置,很貼心呢。食物方面水準當然無庸置疑,必點的有前菜冰鎮溫室蕃茄,新鮮的來佬蕃茄以梅子果凍調味。還有當然是他們的叉燒,選用西班牙黑豚, 再以荔枝木烤得外皮香脆卻又保持肉汁,入口帶有蜜糖的甜味,黑豚肉肥廋適中,果然是招牌菜。除了叉燒外,他們的燒鵝及燒雞也不錯。另外之前也試過他們的果木松露燒雞也很不錯,雞烤得外皮香脆雞皮沒有太多的脂肪,還有很濃的松露香味。客家火焰雞果然是有火焰的,雞件用蒜子爆炒很有鑊器,雞用很滑不粗糙。其他菜色方面,川味羊架也是每次必點的,羊肉外酥內嫩以四川麻辣香料爆炒,送飯一流。譽瓏軒炒飯是他們的另一招牌,料很足,炒得剛好、米飯粒粒分明,但個人略嫌漏左啲。另外,他們亦會經常推出新菜色,都很好吃基本上未曾中伏。甜點方面,推介金薄焦糖布丁及蛋白杏仁茶。杏仁茶是濃郁的杏仁加上蛋白,感覺滋補,最適合女士。最後還會附送PETIT FOURS,奶茶及華梅味雪葩很特別,奶茶味就像在喝港式奶茶,華梅雪葩則酸勁十足,可消滯。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
The Jade Dragon if memory serves me right, already received the coveted Michelin 1 Star status just a little over after it’s 1st year of opening. Although we were only coming for a quick lunch meet-up, we were certainly quite impressed by the thoughtfulness and effort put into the restaurant’s overall set-up and attention to details in every component possible. My own prediction is that this place will get elevated to 2 Star status end of 2015, I mean it totally deserves it and to me, helps to re-define Chinese and Cantonese Cuisine in the region.. Jade Dragon - The same as Indian Naga Serpent and in Chinese mythology became a Dragon, just like in Greek Mythology, Germany, Latin America, etc. Jade ware - Looking impressive and thoughtful already. Reminds me of 2* Yan Toh Heen in Hong Kong somewhat.. Two Different Teas prepared & brewed Table-side and Always Well Looked After - This is what I call service and I feel sorry for the server, as I drink a lot when I eat. Usually I am not too picky about service as long as the food is good, but this I do appreciate so much with attention to the finest details here.. Amuse Bouche, to borrow from the French Term -This is Fried Turnip Cake with a Dried Prawn on the side, also a molecular Corn Raviolo with Popping candy. Interesting already for a Cantonese-Chinese restaurant... Green Prawn Dumplings - This seasonal version used Chives to colour the skin and it was bigger than initially thought. Sometimes they change this to use Spinach to flavour the skin. Topped with some Gold bling bling. Definitely very neat and of utmost precision quality, just look at those pleating skills. Rarely do I praise a restaurant for their prawn dumplings but this was done so right yet innovative and attractive ~ 10/10. 桂花蚌 Sea Cucumber Mussels with XO Sauce Spring Rolls - This sounded better than it tasted, as we could barely taste the fillings. We were saying perhaps its because these spring rolls are too narrow in proportion naturally, so you could only taste more of the fried pastry skin than the content within.. Interesting recipe anyway ~ 7/10. Black Pepper Wagyu Pastry Puffs - One can’t help but instantly compare this to the almost same formula at equally 1* Man Wah at Mandarin Oriental Hotel, Hong Kong. (One of the many reviews for comparison: http://www.hkepicurus.com/2012/11/man-wah-hong-kong.html ) The version here has a pastry which is good but probably not as memorable although it was definitely done well. One can taste the Wagyu beef somehow and its all balanced up. ~ 8/10. Purple Rice Cheung Fan Skin, with 3 Different Fillings - Scallion & Wagyu Beef, Grouper Fish, Prawns. This looked very appetising from an aesthetics and concepts viewpoint. However truth be told for some reason we think we couldn’t detect much of the tastes within. Not claiming that we have a super palette or the other way around, but when you can’t taste much of the wagyu, fish or prawns, we were quite disappointed. Nice concept that could be improved by better execution. ~ 6.9/10. Whole Organic Honeycomb - Wow!! Just to make their Signature BBQ Charsiu Pork.. BBQ Iberico Charsiu Served on a 4,000 Year old New Zealand Kauru Wood plank -Roasted with Lychee and Red Dates Wood. The Thousands Year old NZ wood plank gave it a stronger tree aroma than the Charsiu received from the burning Lychee/Red Dates wood itself. The marination also tasted like it had Osmanthus flower. Overall this was excellent and one of the best Charsiu dishes I have eaten, but is it perfect? I think not yet. The smokiness came more from the NZ serving plank than the actual smoking by the 2 woods itself, and as thoughtful as it tried to be in all details, the marination technique could be more sophisticated in layering. I sound like Food Snob I know. ~ 9/10. Spanish Iberico Pork Loin nearer the Rump side - A great cut indeed. Very nearly perfect..Oh, Cornets of Roselle Flowers and Lime Sorbets as Pre-desserts - Cute presentation in a Clay Tea Pot. Thoughtful again… as was the whole meal so far.. Mignardises -Ginger Candy, Peanuts Crunch, Eggs Cake and Almond Roll These were good and so Chinese-Cantonese traditional. They might be borrowing from a French presentation technique but the spirit totally remains within the Cantonese camp and nostalgic. You can notice the mini Canele mould used to make the Eggy cake too but taste was also Chinese. ~ 9/10.Lychee and Red Dates Wood Brick Oven - Very serious here about their food and presentation.  In my opinion, this is just awaiting to be upgraded to Michelin 2* Quality sooner than later. Very thoughtful down to every little detail. The Wood stove and the Organic Honey Comb for the Barbeque Charsiu Pork remains within my mind to this date, despite this meal being a while ago with a friend. Price: MOP $310 + 10 %Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ 1/2Address: 氹城連貫公路新濠天地新濠大道2樓Ph: +853 8868 2822 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
從來都覺得餐飲是一個 total experience,除了食物的味道與賣相外,環境裝修服務等等都可以提升一頓餐飲的體驗。「譽瓏軒」中菜廳貴為澳門米芝蓮一星食肆,幕後行政總廚譚師傅功不可沒。菜式帶有中西 crossover 的創意,部份菜式也有少許藥膳的影子。室內裝修有一排百子櫃,即是舊時藥材舖執藥的櫃桶,蠻有心思及配合主題。廚房採用半開放式的設計,食客可以看到廚師的工作,可算是另一個視覺的享受。尤其是燒烤的部份,木材都用上荔枝木,填鴨都真正做到木燒的效果及香氣。這天我們喝的茶叫「荔枝紅」,清雅幽香。餐前小吃是「粟米湯爆炸糖」,甚似分子料理,食落去是 pop pop 咁嘅聲,有趣兼驚喜!「灌湯日本毛蟹小籠包 / 翡翠玉龍餃 / 黑椒燒汁一口和牛酥」師傅們堅持每日即拆毛蟹去做這「小籠包」 ,每個包有22摺,皮薄一咬爆出鮮湯汁。「玉龍餃」似蝦餃,用上法國藍龍蝦肉,綠色的是韮菜皮,吃下去是比一般用海蝦做的蝦餃爽實,我覺得主要分別是這個口感。「一口和牛酥」外皮似蘿蔔絲酥餅,包着鹹香的黑椒牛柳,一口一件,配茶匹配,可以去油膩感。枱面上有三隻醬料,有「老干媽」,自家製用風乾36個月黑毛豬火腿造的XO醬,還有辣椒油,愛辣的朋友可以悉隨尊便。「譚師傅老火湯」 今天的老火湯是「石斛扁豆老黃瓜薏米燉豬腱」,清熱去濕,石斛亦有生津益胃的作用,湯清而甜。另一款是友人選擇的「生拆日本毛蟹酸辣羹」,嗜辣者不妨可挑這個。「花雕蛋白蒸斑球」野生黃皮老虎斑起肉,底下放雞蛋白及十年花雕酒,特別在加有豆漿,令吃起上來除了有酒香去吊出魚肉鮮味外,黃豆香亦增添多一個層次。「火焰神戶A4和牛」A4日本和牛粒,侍應在席前倒下玫瑰露點火。打開錫紙,數件牛柳粒伴有大蔥及迷你紅蘿蔔,滿有焦香,牛柳肉質軟嫩。「金花白玉翡翠」甚有視覺效果的一道菜,冬瓜去皮切成圓柱狀蒸熟,中間放有花膠、西班牙36個月黑毛豬火腿及菠菜苗。吃之前侍應會倒入用紅菜頭做的上湯,頓時白玉翡翠變成血染的風采。。。我一向很喜歡吃紅彩頭,甜味很天然而且很健康,有補血的功效,和冬瓜及百合用匙羹連湯一齊吃,感覺清爽,且是完全不油。「譽瓏軒炒飯」 一小碗有櫻花蝦及海鮮粒,味道豐富而乾身,飯粒分明。「譽瓏叉燒鮑汁蝦子撈麵」相比起來我更鍾情這個麵,用西班牙黑毛豬做的叉燒滿有荔枝木香,再撈上蝦子真的是無得輸。。。「瓏皇王杏汁燕窩焦糖布甸」用中國茶壺上的西式布甸,茶壺還會吐煙呢。最後送上的「Petit Four」甜點,可以邊茗茶邊吃邊與好友傾偈呢。值得一提是這餐廳會不定期舉辦 Tea Pairing,會用不同的中國茶去配點心小菜,喜愛茗茶的朋友不妨留意一試。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)