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Telephone
8803 7777
Introduction
Creating a new concept for the modern steakhouse, The Kitchen features the best beef from Japan, wagyu from Australia, US prime beef and Dutch veal as well as fresh fish and lobsters from the tank! continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2016-2017)
Good For
Romantic Dining
Opening Hours
Today
12:00-14:30
18:30-22:30
Mon-Sun
12:00-14:30
18:30-22:30
Payment Method
Visa Master AE Cash UnionPay JCB
Number of Seats
57
Other Info
Alcoholic Drinks
May Bring Your Own Wine Details
VIP Room Details
Parking Details
Phone Reservation
10% Service Charge
Live Music
Signature Dishes
世界各地最頂級牛扒 (澳洲七級和牛、美國特級西冷、牛仔排等) 自助沙律吧 自家製杏仁餅及黑森林蛋糕 芝士焗蟹肉及牛油果 特級刺身拼盤
Review (22)
Level3 2017-04-19
330 views
香港人去澳門玩一日,到底應該去咩地方吃喝玩樂?周圍行下玩下,又到9點幾,唔知食乜好。得知新蒲京內有幾間高水準嘅餐廳,有d仲有星添,上去搵一搵有咩想食。侍應耐心介紹下,我地選擇左去The Kitchen,佢話餐廳主要吃不同級數牛肉,單點可以,但我們二人最後選擇了Tasting Dinner set with Wine Paring(4款酒),另外再單點2款食物原味同朱古力味麵包,配原味牛油及芒果牛油份量都真係太多了😮每人一件生蠔,配了Chablis 1er Cru欣賞這𥚃的龍蝦湯,做得非常濃郁,調味得宜全晚最喜歡的菜式,鱈魚配Salsa,鱈魚味道複雜,Salsa刀功好切得很細,整體吃起來香口又有點清新中和意大利雲呑配田雞A3牛,好吃的烤牛不用太花巧,簡簡單單就吃到牛肉香味,質地彈牙不軟不硬甜點是另一個重頭戲,3種味道雪芭士多啤利、芒果、椰子個人比較喜歡芒果配椰子味單點的甜品Apple Tatin,傳統的一款Top over cake ,焦糖蘋果同酥皮配起來很好吃份量也不少,差點吃不下了甜點配的wine很重PassionFruit 味,喜歡這款提一提這𥚃環境很不錯,很有私人空間在此跟廚師和侍應道謝,因為我們很夜才入座,最後只剩我們吃到12點幾,謝謝招待是次用餐每人$1000之內,以香港用餐消費來説,這餐$1000是性價比可以。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
大廚 the Kitchen Address: 新葡京3FOpening Hour:Lunch 12:00p.m. - 2:30 p.m. Dinner 6:30p.m. -10:30 p.m. Phone: +853 8803 7777 Regular Menu Wine List 這次是第二次到訪the Kitchen,上一次是兩年前,因友人大力推薦其set lunch而到訪。那時侯的booking超滿的,要提早三個星期預定。這次則提早兩天訂都訂得到。 由於上次用餐經驗十分不錯,於是最近決定再次到訪,還是沒有令我失望。澳門的通漲非常厲害,但the Kitchen的set lunch 完全沒有加價,我覺得是十分難得的。 落地玻璃窗的設計使到室內採光非常好。廚房是開放式的,可以看到廚師為你烤牛排和壽司。 麵包是附送的。這裡的麵包,超!好!吃! 特別是左邊那個朱古力薄荷包,完全不用塗任何奶油都已經很好吃,朱古力粒粒超多,但如果用手吃還蠻狼狽的。 右邊的則是硬式的農夫包,有很香的小麥香。但相比之下比較愛朱古力包,如果不是要留肚吃之後的主菜,一定會把它吃完。 Appetizer可以選湯,壽司或沙拉吧。極力推薦選沙拉吧。沙拉吧是可以一直出去refill的。不只有Parma ham,還有我的愛smoked salmon。沙律菜的選擇也很多,菜和水果非常新鮮。只吃麵包沙律都飽了一大半了。 主菜我選了MOP380的三文魚柳,有兩個side dish可以選,我選了炒蘑菇跟cream potato。 三文魚非常出色,烤得剛好,一切開裡面是鮮嫩的粉紅色,超juicy的,十分推薦。 至於side dish的炒蘑菇就一般般。薯蓉則十分creamy,非常香,使人一口接一口,超好吃的。 友人則選了MOP580的澳洲七級和牛,熟度要medium。嘗了一口,牛味蠻重是沒錯,但有點過熟,而且友人說愈吃愈熟。我覺得金沙的Copa比較出色,而且要價580來說有點不划算。 甜品方面可以選杏仁蛋糕、鮮果沙律或creme brulee。我是雞蛋控,Creme Brulee是我最愛的甜品之一,完全不用選就是Creme Brulee了。 這份量超大的,我有點嚇到。但能吃到超大面積的焦糖實在令我感到非常爽。這焦糖布甸實在是水準之作,完全不會是因為附贈的甜品而膚衍了事。 裡面有vanilla seeds而非便宜的香草精油,超香的。外面那層焦糖十分出色,完全是外脆內嫩,這甜品是整個set的最難忘的,也為這餐添上一個完美的句號。 Comment Pros: 每樣出品都十分不錯,完全沒有中伏,無論服務、環境、食物都十分不錯。會再次到訪。 Cons: 主菜份量很小。但如果整個set吃下來是非常飽的,所以也不算很大的缺點。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2015-12-17
4163 views
大廚餐廳位於葡京酒店內的扒房,但也有提供日式壽司、刺身等餐點,其中午套餐一直就食客捧場,一席難求,要訂位往往也要提早一星期,可見受歡迎程度其高。他們的午市套餐有分三種價格,分別是三百多、四百多及五百多,全部有前菜、主菜及甜品。前菜個人推薦“自選沙律吧”(全部套餐皆可選),他們的沙律吧用料亳不馬虎,沙律菜種類已有10多種,包括西生菜、芝麻菜、火箭菜、紅毛菜等,其他還有紅椒、青椒、車厘茄, 粟米心,牛油果、菠蘿、青瓜等。冷盤有多種火腿、芝士,芝麻脆片。最好吃的是燒菠蘿,十分鮮甜多汁,還有微微的焦糖香。主菜方面,當日分別點了“牛油扒大蝦”和“炸軟殼蟹沙律野菜卷”牛油扒大蝦選了焗馬鈴薯為配菜,大蝦很新鮮很甜肉很結實,而薯仔用錫紙包著烤過,裡面夾著牛油,很美味。炸軟殼蟹卷外層沾滿蟹子,裡頭包著炸得酥脆的軟殼蟹及蔬菜,口味清新不飽滯。最後當然少不了甜點,甜點只有蛋糕及鮮果沙律可選 。當日的蛋糕應該是黑森林口味的,大大一片但有點太甜了,也沒甚麼巧克力香,最後只吃了一半。鮮果沙律比蛋糕好吃很多,賣相精緻水果新鮮,還配有一小球雪皅,很滿足。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2015-06-08
5120 views
The last time I was here, it was to taste a very special gala dinner prepared by Chef Kishida all the way from Tokyo Quintessence. This time, I wanted to appreciate The Kitchen in it's own one star glory. Known for it's selection of beef, just glimpsing the glorious cuts of bovine showcased at the entrance and admiring the different grades of marbling you can choose, meat lovers you know you are in for a treat! Those that are not inclined towards the cow, don't worry as you are catered for with seafood (fresh fish live from the tank) otherwise there is pork, poultry and lamb for your choices.Starting with bread that is made fresh in the open kitchen when you arrive. Two types, a chocolate chip brioche (yes choc chip!) and a gorgeous crusty country loaf. No picture as we were too busy tearing into the fresh bread, but let me tell you it was worth allocating stomach space to, especially when there is mango butter to be spread with it.For appetisers, Mr. C started with grilled abalones. Stealing a bite, I had a pang of food envy. Perfectly cooked and utterly tender paired with a tasty vegetable salsa, crispy ham and a drizzle of chicken jus.When in Macau, I can't go past the traditional Caldo Verde. A lovely creamy vegetable soup served in a toasted bread bowl with bites of grilled chorizo on the side.We originally wanted to order the bone-in-ribeye to be shared between two, but we lucked out as it was all gone. Instead Mr. C decided to go with a 14oz New York sirloin. Grilled to a medium rare with nice char marks, and his sides of sauteed mushrooms, asparagus and a little cup of tomato egg custard?Since Mr. C ordered steak I decided to choose something different. Fish. Grilled sea bass to exact. They give you a choice of being served a whole fish or if you don't feel like working for your meal, they can also de-bone it for you. I chose the whole fish and it certainly looks intimidating. Some parts were tender, some parts a little chewy, being grilled does take away some of the juices in the flesh and that is where your choice of sauce will come in handy. Lemon butter sauce is recommended for fish and it added a little zest to the dish.Apple tarte tartin and creme brulee for dessert.Presentation of the tarte tartin was pretty, but the actual tartin did not look like I imagined... I was hoping for a big puff pastry with sticky caramelised braised apple slices, but here it looked like a mass made version. Flavour was decent, hints of cinnamon, but a little disappointing.What makes a creme brulee special is a thick, full bodied creamy custard fragrant with vanilla and coated in a thick caramelised sugar layer that shatters with a satisfying thwack with the back of the spoon. The version served here was a little lackluster, just a thin sugar layer that gave way when a spoon was dipped into it and the custard a little liquidy. Tasted like creme brulee, but it was missing what a few key elements.I will definitely order steak next time and the bone-in-ribeye has our name on it! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2015-02-07
5309 views
早前見酒店有房價推廣,便與母親大人平日到澳門住兩晚,第一日一落船便趕來,兩星期前BK了位,早一晚收到酒店電話再確認,12點45分到埗,已有大約4檯客人到,侍應帶我倆到窗邊位(好像只有3檯是窗邊),坐下便選餐,因上網已發現加了價,最平的歺由$300加至$360,最貴的$490加至$550,平價歺加幅最大!我倆選了最平及最貴的午歺,不侍應便上歺包及牛油。母親大人很愛有朱古力的餐包7/10,本人就較愛原味麵包7.5/10,搽上原味或芒果味牛油超正,可惜留肚敢吃太多。侍應問要有汽還是冇汽的水,都知水要收$,其實我只想要不用$的水,不過第一次來就大方D,$40一支,開了兩支!雜菌湯7/10- 母親不想行來行取沙律,故選了餐湯,賣相一般,菇味足,如母選沙律或前菜的話,便加錢散叫洋蔥湯。自選沙律8.5/10~全部材料都新鮮好味質素高,荷蘭蕃茄肉厚多汁,配水牛芝士超正,燒波蘿,牛菇,薯仔片,煙三文,Parma ham ,蟹籽木瓜,全部都好味,可惜要留肚給主菜。侍應一早已告知沙律不可與同桌分享,但可以添食,用完一碟侍應會問上得主菜未?咁好味的蕃茄火腿當然未啦!結果就是一早飲完湯的大人要等我。七級和牛$550  9/10~上碟後侍應會拿4款芥辣給你選,另外因要焗薯,侍應會問你要否加酸奶及煙肉碎,和牛好香炭燒味,入口香濃牛味,好正。焗薯一般。牛肋脊肉$360。8/1O~3片薄牛,肉質嫩滑,牛味不太濃,但燒烤得好香,薯蓉好滑好香,必食,芝士西蘭花較"溜"!母親大人話雪芭好醒神,好好味!黑森林7.5/10 ~ 好大好大片,大過手掌,蛋糕有點鞋口,但夾層的紀廉及車喱子醬我食晒,留返D蛋糕 !其後發現好幾檯客人把麵包及蛋糕拿走,侍應會包得靚靚的給你一袋,下次再來我都識做,放膽吃沙律吧!咖啡8/10,入囗香濃,又是很有質素的咖啡!$360+$550+$80(水)再加一,埋單約$1100,總括來說都值的! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)