麗晶軒

营业中

休息中

📢每一年嘅重要日子都系想对自己好一点，找自己喜欢嘅食物满足一下自己 。今次拣选尖沙咀 #丽晶酒店 嘅中菜厅 #丽晶轩 ，最出名亦系最想食嘅当然系 「#片皮鸭 」🦆.📢始终都系高级酒店🏨，亦系 #米其林二星⭐️⭐️ 餐厅一定有高水准嘅质素，从服务态度方面开始，各服务员🤵🏻‍♂️照顾周到，殷勤招待同关顾，绝对系有宾至如归嘅感觉。环境恬静舒适，灯光稍为昏暗有情调，叹住美酒佳肴🍸嘅同时可以欣赏维港夜景🌃，非常美好😊.———————————————————————————.🥢香烤片皮鸭🦆💬的而且确认为系暂时食过最好食嘅片皮鸭，真真正正系片皮而唔系片埋肉，一共片出二十多块大细相约嘅鸭皮，可见到原只鸭在客人面前处理嘅时候系极到饱满，时间同火喉亦控制得非常之准确 。净系酱料同配菜都已经系相当之有诚意，京葱、青瓜🥒、菠萝🍍、青木瓜、柚子、红椒🌶️，加埋三款酱汁（传统海鲜酱、桂花梅子酱、黑蒜辣椒酱）与6款不同口味嘅辣酱，真系好有不同嘅口感 。皮薄鸭皮又香酥，一鸭三食都够晒满足 。二食系炒鸭崧伴生菜🥬，三食系香脆鸭崧卷，真心系相当满意🦆.🥢廿五年果醋醉肘子🐽💬点咗两款前菜小吃过下口瘾，呢款即系醉猪手，去晒骨，啖啖肉，有厚切同薄切两种口感，重点系25年嘅果醋画龙点睛，相当美味😋.🥢黑松露窝贴大虾🍤💬虾多士顶级版本，黑松露嘅油香，加上超爽弹牙嘅大虾，完全唔会油腻，将虾同多士二合为一，系色香味俱全🤤.⚠️仲有松化合桃作餐前小吃，餐后嘅精选甜品亦相当精致，当然生日仲有生日蛋糕🎂，真系非常满意同开心，谢谢🙏🏼 继续阅读

To celebrate my wife’s birthday, we return to Lai Ching Heen, one of her favourite Chinese restaurants. Located at The Regent Hong Kong in TST, it has been awarded Michelin 2-star status since re-opening two years ago after the renovation of the hotel.The many jade themed decorations and design elements highlight a luxury and comfortable ambience, and we are seated at the same table from our last visit, looking out to the Victoria Harbour and the HK Island on the opposite bank.To start I have a glass of Piper-Heidsieck Rare Millesime 2013 ($498). A beautiful Champagne not only because of its nicely designed bottle, its delicate aromas of white flowers, blood orange gradually evolves to more kumquat, with delicious almond and yeasty flavours.For starter, we have Pork Knuckle with 25 years Fruit Vinegar 廿五年果醋醉肘子 ($198). The chilled pork knuckle has been marinated in Mei Kuei Lu Chiew, showing a very rich and nice rose and wine fragrance, with a good bite especially on the skin. Paired with a 25-Year Aged Fruit Vinegar, the meaty knuckles are delicious and have an appetizing sweet and sourness.For the soup, my wife has Double Boiled Fish Maw and Sea Cucumber 花胶炖辽参 ($580), with the clear yet intensely flavoured supreme soup very delicious and rich in umami. With a spiky sea cucumber and a large piece of fish maw, it is a premium soup but worth every single penny on its great taste and first-class ingredients.For me, I have the Double Boiled Fish Maw and Sea Whelk 花胶炖响螺 ($340). Utilizing the same supreme soup, the sea cucumber is replaced by sea whelk, and as a result, the umami taste is even more intense. The sea whelk is also cut into strips to make it easier to eat and chew. A pure pleasure to enjoy the soup.  Then comes Golden Frog Legs with Spicy Salt 椒盐田鸡腿 ($288). This is our favourite dish, with the frog legs coated with batter to deep-fry, meaty and not feeling a thick layer of batter. The seasoning of spicy salt is spot-on, flavourful but you will not overly spicy nor salty. The portion is also quite big, with about eight pieces so we can all savour to our satisfaction.Finishing the Champagne, I have the second glass of wine, this time picking Chateau Talbot Caillou Blanc 2020 ($198). A blend of Sauvignon Blanc and Semillon, the wine is lively and aromatic, with a waxy texture and nice lemon, bit of grassy, white peach, and ginger notes.Coming to the main dishes, the Wok-Fried Pork and Mixed Mushrooms with Homemade XO Chili Sauce XO 酱鲜菌爆黑豚 ($350) is very good, with the pork tender and not tough on the bite. The mixed mushrooms have different texture, with everything stir-fried together with a tasty XO sauce of slight spiciness and savoury delicious.The next is Steamed Garoupa Fillet Roll with Sichuan Pepper and Fruit Vinegar 藤椒果醋蒸斑卷 ($480). The steamed fish fillet is put on top of a fried gluten, with plenty of spring onion and Sichuan pepper put on top before pouring in hot oil to add fragrance. With some soy sauce and fruit vinegar to provide savoury and acidity, it is a new twist to the traditional steamed fish with good effect.The last one we have is Steamed Scallop with Crabmeat Roe and Tofu 蟹皇带子蒸豆腐 ($230 half portion). The tofu is silky smooth, with a thick sauce poured on top, made with crabmeat and crab roes. With also the scallops on top and some Chinese kale on the side, it is a delicate dish but still rich in taste and flavours.  The last wine I have is J. J. Prum Graacher Himmelreich Spatlese 2022 ($228). A slightly sweet wine with a nice flinty nose, the Riesling has very good acidity so it is refreshing and elegant, and it is a highly versatile wine for Chinese cuisine in my opinion.For dessert I have Baked Sago Pudding with Pineapple and Custard Cream and Crispy Almond Chip 奶皇凤梨焗西米布甸拼杏仁脆饼 ($86). The baked sago pudding is served in a cute mini-cup, with some pineapple pieces inside which provides a bit of sourness to balance the sweet custard cream. With a piece of crispy almond chip on top to provide a contrast in texture, a satisfying conclusion.My wife has Double Boiled Sweetened Dried Longan Soup with Japanese Gingko Nuts and Peach Gum 红枣桃胶炖日本银杏 ($96). A more delicate dessert, with the soup appropriate in sweetness, and the healthy combination of gingko nuts, peach gum, and dried longan good for digestion.  The Petits Fours are assortment of traditional dim sum, including deep-fried sesame ball, walnut biscuit, custard glutinous rice ball, sesame roll, matcha puff and lotus paste puff. Not only beautiful in different colours, the different texture of crunchy, chewy, crispy and soft are all testimony to the mastery of cooking by the chef and his team.  Service is very good, with the staff friendly and attentive, and the sommelier is very professional and has offered good recommendation on wine pairing. The bill on the night is $4,026 which is reasonable considering the quality of the food, the impeccable dining experience, and the wonderful service. It remains one of our top favourites of Chinese restaurant in HK. 继续阅读

同朋友庆祝生日，朋友话想食富贵鸡，就特登book呢度，环境好够优雅食物又美味，作为庆祝嘅餐厅一流因为好多味食物都好好食，所以就净系记低重点「富贵鸡」黎到大大旧野，要朋友特登拎个锤打碎佢，打碎完后只鸡仲有荷叶包住，之后侍应就开始分鸡，鸡肉劲软滑，滑得黎仲有唔少汁，味道就唔系浓，好快就食晒成味菜朋友话以前食过嘅富贵鸡比较干身，呢度嘅就多汁，可能各处煮法唔同啦，总之好食就得最后有甜品请大家吃，大家就过左一个开心嘅生日会 继续阅读

📌如果你都喜欢我的文章记得收藏+分享-ˋˏ♡ˎˊ- 今次衬好姐妹生日到访了尖沙咀丽晶酒店的中菜厅「丽晶轩」享用午餐💗，装潢富丽堂皇，更可眺望尖沙咀海旁，用餐环境舒适而且服务周到，体验十分满意👍🏻。丽晶轩特别之处是有超过百款的茗茶选择，可因应个人口味作挑选，而且更有冷泡茶、气泡茶等新颖选择。┈┈┈┈┈┈┈┈┈┈┈┈┈┈当天品尝了云南古树红茶（$78）及蜜兰单丛（$128），前者浓郁带苹果香，后者则是青茶，味道清新淡雅，我们都觉得红茶比较好喝。享用食物前会提供一碟小吃琥珀合桃，绝对是一款令人停不了口的香口零食！𐂐 ⠜原只鲍鱼海鲜脆芋盒 $148 （8.5/10)当日MVP🌟！外层酥脆不油腻，芋泥软绵夹杂着虾肉，口感十分丰富可口🤤，另外鲍鱼调味也不错。𐂐 ⠜晶莹荀尖鲜虾饺 $66 (7.3/10)饺皮尚算烟韧但略嫌少厚，虾肉爽弹亦混入了猪肉，调味清淡可能要自己额外沾酱汁享用。𐂐 ⠜精致海鲜金鱼鲛 $92 (7.8/10)卖相精美，金鱼鲛裹入鳕鱼、豚肉墨鱼肉、莲藕制作而成。外皮同样烟靭，内馅吃到大块鱼肉及爽脆莲藕😋，个人几中意，但朋友就觉得一般。𐂐 ⠜黑松露窝贴大虾 $92 （7/10)跟想像的窝贴有点出入，黑松露味欠奉，蛋浆感觉太多盖过了虾的鲜味，不推荐。𐂐 ⠜鱼汤蟹拑脆香苗 $188 （8.5/10)鱼汤味道浓郁😻，配搭脆米十分滋味，卜卜脆层次丰富，而且蟹肉厚肉鲜甜，喜欢喝鱼汤要试！𐂐 ⠜烤软骨乳鸽 $190 （8/10）乳鸽皮脆有油香，肉质柔软，味道不错。不过用刀叉享用真的有点难吃😹。𐂐 ⠜香芋蛋白炖鲜奶 $88 (8/10)蛋白表面有一层厚芋泥，口感棉密有芋头香，蛋白质感软溜似足奶冻😋，而且蛋香几明显甜度又刚好。最后生日餐厅赠送了一个小蛋糕，系朱古力蛋糕，跟Grand Hyatt那个很相似，难道是出自同一位甜品师🤔？┈┈┈┈┈┈┈┈┈┈┈┈┈┈ 继续阅读

丽晶轩是米芝莲星级餐厅及全球最佳粤菜食府之一，而且餐厅拥有超美的维港风景，这次在老公生日，就跟家人一起来到这里，体验了他们的米芝莲午市套餐，服务亦非常好，让我感到非常满足。餐厅的环境典雅，以玉石珠宝盒为灵感的设计，营造出静谧而高雅的氛围。套餐中的厨师点心拼盘是我最喜欢，特别是原只鲍鱼海鲜脆芋盒，外脆内鲜，口感层次分明，接下来的是红菇菜胆汤，清淡可口，恰到好处。之后还有椒盐黑豚肉、XO酱粉丝蒸虾球的鲜味和榨菜火鸭丝捞虾籽面的独特风味更是让人回味，特别是捞面的口感滑顺，十分过瘾。甜品方面，红枣桃胶炖日本银杏的搭配清新可口，而我们更点了乳鸽及寿包，寿包最为惊喜，搭配干冰及盒子，一打开就成为拍照打卡的亮点，而且餐厅还特别为我们送上了生日蛋糕，so sweet! 继续阅读