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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 (2016-2017)
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 (24)
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.)
Level3 2017-04-19
875 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
4474 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.)