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1
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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 (2016-18)
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 (27)
Level4 2018-05-19
1258 views
米芝蓮一星餐廳,其實嚟之前都考慮再去同樣在新葡京的三星的天巢,不過上網check完menu,發覺都係無我想食嘅鵝肝,所以就試下未食過的大廚,主要食牛扒星期六日都有行政午餐,價錢有3種,$430,$530同$630頭盤可以揀任食salad bar,款式都唔算少,主要都係蔬菜水果,例如羅馬生菜,芝麻菜,紅黃車厘茄仔,紅菜頭等,肉有Parma ham, salami,撈好的有蟹肉沙律,芝士拼盤,推介燒菠蘿,真係超勁甜,食咗5舊😋😋,蟹肉水果沙律,都有d大舊蟹肉,呢度醬汁配料介真係超多,有幾十款,係我去過buffet 最多的一間,當中吸引到我的有炸三文魚皮,夏威夷果仁,杏仁,南瓜籽,乾蕃茄另一個set揀咗日本刺身,有三文魚,油甘魚同鯛魚,全部厚切,好新鮮以下2款都係$630set的主菜1)澳洲M7和牛西冷,揀咗法式芥末和香草,2碟牛叫咗medium rare,呢碟好似熟咗少少,見到肉中間有少許脂肪,出奇地好有肉味2)USDA Prime牛柳配鵝肝醬,揀咗紅酒汁- 呢塊牛柳煎得啱啱好,肉質好淋,肉味就唔算好濃,鵝肝醬有點羶配菜1)菇好炒到乾身之餘仲要勁香,真係好好味2)芝士焗西蘭花,無咩特別3)焗薯 - 原隻上碟後,會問你要唔要酸忌廉,煙肉同蔥,當然要多酸忌廉先好食啦!如果無叫salad bar任食,又唔太細食,就應該叫焗薯4)薯蓉-真係好滑,有牛油味,但唔係勁香果隻甜品1)香蕉慕斯- 個樣好討好,圓拱形,伴碟有d蕉糖香蕉,蕉糖化提升咗香蕉本身的香同甜味,個慕絲就唔算好有蕉味2)咖哩啫喱- 超濃咖哩味,啱晒鍾意飲咖啡嘅朋友,食食下帶點苦嘅咖啡啫喱,再食粒杯邊的蕉糖脆粒,係正嘅 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2018-05-17
816 views
放工同Honey去左澳門,check-in已經幾夜但又想食好啲。於是去左新葡京入面嘅The Kitchen,見到過menu已經鎖定左要試HKD900一位的Tasting Menu, 再加幾百元就己經可以配埋Wine Pairing。每一個course都有驚喜,每個portion 小小,但食晒咁多course之後又好滿足,最啱我呢啲想試唔同嘢的貪心人。牛扒係佢哋signature,一次去要試下一份full portion 嘅牛扒。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2018-04-08
614 views
We dine at The Kitchen – One Star Michelin Restaurant at night and chose the tasting menu with wine pairing. The set is totally value for money and everything is absolutely delicious! Nevertheless, the service from restaurant manager- Mr. Simon Hau is really great. The quality of service, food and wine is all above One Star Michelin. This hotel has other two restaurants with Three Star Michelin and hope that we can try it next time. Last but not least, there is many impressive architecture and elegant interior design in the lobby. We enjoyed our time and stay at the hotel. Yes, I am sure we will definitely visit Grand Lisboa again very soon. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
除了香港米芝蓮三星餐廳,也一口氣補記澳門兩間米芝蓮餐廳,首先是 The Kitchen 大廚,準備好享受一頓高水準的米芝蓮一星大餐嗎? 主動門打開,再訪這裝潢佈置一絲不苟的星級扒房,令我期待的除了它的美味牛扒,還有極其新鮮、繽紛、豐富的自助沙律吧! 講真,自助餐我吃了超多,半自助餐也吃了一點不少,但還是會為這裡的自助沙律吧感到驚艷意外,因為除了款式太足,內容也太精緻了!!! 首先是芝士拼盤、甘筍、西芹條、田園麵包、朱古力薄荷麵包(麵包不用取,都是新鮮焗起送到檯上)、意長色麵包條 Grissini、蝦片、燕麥餅乾、克力架餅乾、乾黃梅、松子仁、提子乾等。 接著又有巴馬火腿、自家製鮮蕃茄乾、意大利米蘭臘腸 Salami、扁豆、扒菠蘿、華都夫沙律、西柚、哈密瓜沙律、夏威夷木瓜、粟米粒、法雜菜心、火龍果、意大利紅車厘茄、牛油果、澳洲黃車厘茄、荷蘭牛茄、西蘭花... 更多選擇還包括:西班牙火腿Serrano、燒阿竹枝心、扒牛菇、洋蔥、蘇格蘭煙三文魚、紅擇菜、水牛芝士、牛肉生菜、恰蛋、燈籠椒、紅菜頭、將葉菜、芝麻菜、西生菜、羅馬生菜、紅帽菜、意大利香草醬、蟹子汁.... 醬汁及配料的選擇也是前所未見的豐富誇張,包括:大水瓜柳、洋蔥仔、水瓜柳、青橄欖、巴馬臣芝士粉、煙肉碎、蒜味脆包粒、意大利銀魚柳、凱撒沙律醬、千島汁、蜜糖芥茉汁、法式醬汁、希臘他拉馬塔橄欖、黑橄欖、乾番茄、澳洲銀魚柳、酸青瓜仔、藍芝士汁、豉油醬汁、意大利油醋汁、半乾番茄、乾番茄、辣椒片、意大利橄欖醬、黑橄欖醬、酸青瓜、洋蔥汁、合桃汁、日本柚子油醋汁、腰果、香脆三文魚皮、杏仁、南瓜子仁、夏威夷果仁...!!! 最後還有超巨大的杏仁蛋糕 display,如幫襯午市行政套餐,非常推介選點這款蛋糕嚐嚐,滋味香甜鬆軟、十分好吃,不過這天我們吃的是另一款 Golden Summer Treasure 餐單~ 原來,新葡京於今夏推出了 Golden Summer Treasure「星級京喜住宿餐饗推廣」,讓大家以$3,988(港/澳幣)的超特惠價,享有一晚新葡京豪華住宿,連同雙人米芝蓮晚餐,地點包括 三星 Robuchon au Dome、三星 8 餐廳(連 Wine-pairing)或是這裡(連 Wine-pairing)。 這計劃天中午品嚐的餐單,連餐酒單人也要$1,500!但實在每一環節都很完美,以一開首的自選沙律吧為例,火龍果、西柚、扒菠蘿都十分新鮮,木瓜更是清甜得非常過份!其他牛油果、沙律、芝士、牛菇也極其高質美味,我一點都不剩地吃光了~ 與此同時,新鮮焗起田園麵包及朱古力薄荷麵包也上檯了;外脆內軟的田園麵包,配上香滑牛油固然令人回味無窮,熱辣辣的朱古力薄荷麵包更是令人吃到停不了口!記得上回超過份地吃了半條麵包之多,今次用了最大念力,控制自己只吃兩件好了,因為接下來菜式很多! 除了麵包,沙律其實也是可以無限 encore 的;不過又是要留肚關係,連凱撒沙律今次都要忍住不吃了... 第二道菜是 龍蝦湯 Lobster Bisque,此湯無論是份量、用料還是味道,都非常有誠意,份量慷慨,香綿稠密,中間還有嫩甜龍蝦肉,喝下去非常滿足! 接著來到 燒鮮鮑魚伴鮮菌及雜菜配原味雞汁 Grilled Fresh Abalone with Vegetable Salsa, Sauteed Mushroom and Chicken Jus,鮑魚烤的火候一流,又嫩又甜,底下的鮮菌也同樣香口美味~ 另外,雖然這天沒飲沒拍,但套餐中與之相配是 Chassagne-Montrachet 1er Cru, Clos St Jean, Michel Niellon, Burgundy, France, 2009,給酒鬼們參考了~ 來到主菜有兩款選擇,首先是 扒香茅珍寶5頭大蝦 Jumbo King Prawn Flavour with Lemon Grass,我試了友大一小口,大蝦肉質非常嫩甜爽口,鮮香得來帶淡淡香茅香氣,非常怡人! 始終這裡著名吃扒,我當然選了 澳洲7級和牛西冷 Grade 7 Australian Waygu Sirloin;打文之時身處澳洲,所以可以很肯定地宣告:澳洲和牛超好吃! 西冷切開,是看得出的豐腴柔嫩,最妙是同時不帶一絲血水,超出色!食客可由4款醬汁選出一種,但個人認為淨食已是無上的美味了~與之相配是 Chateau Leoville-Poyferre, 2nd Growth St-Julien, France, 2006,再給酒迷參考了。 除了主菜出色,配菜的炒蘑菇及芝士焗西蘭花也非常的好吃,再飽也一點不剩全部吃光~自問超級大吃的,還可以再去沙律吧,取更多的西蘭花/芝士回來吃! 最後甜品是 咖啡啫哩配焦糖慕絲及雲呢拿雪糕 Coffee Jelly with Caramel Mousse and Vanilla Ice Cream,甜品賣相很美,咖啡啫哩與焦糖慕絲的組合很滑溜又具層次感,加上香甜沁心的雪糕,以及清脆甜美的蜜糖脆脆,超滿足了! 最後再嘆一杯 Earl Grey 清清胃口,也是時間回房小休一會,然後準備去 LISBOA Spa by Clarins 嘆 Spa 了! Spa 的內容可以參考網誌,至於晚上就到訪了另一間三星餐廳,容後再介紹! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
We made our reservation on the date of our dinner.Chocolate bread and garden bread. The chocolate bread was the best item of the evening and we were quick to finish it all.I wish the French Oyster were smaller as those tend to be more juicy. Nevertheless, I felt the French Oysters were fresh.We were not expecting a sashimi option at a steak house, but this restaurant does have a sushi menu. The sashimi was fresh.For soups, we picked the cream of mushroom soup and lobster bisque. The lobster bisque soup was quite salty but very flavorful. They could have been more generous with the number of lobster meat pieces as there was only one small piece in the soup. The cream of mushroom soup had just the right flavor.We had differing opinions on the cod. One of us thought it was average while the other really liked it and thought it was the best dish of the night after the chocolate bread.For the main dishes we chose A3 wagyu beef with mushroom sauce and beef tenderloin with hollandaise sauce. If we could do it over again, we both should have gone with the wagyu beef. There was also a tiger shrimp option which seemed intriguing.For dessert we chose the sorbet and seasonal fruit. Honestly, there was nothing special about the desserts we selected, except that the fruit was quite fresh. Overall, the service and and ambiance were top notch. The facilities were very clean and modern. However, the tasting menu was a let down and we would chose a la carte next time. Again, we really don't think the tasting menu was Michelin One Star worthy. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)