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❝米芝连3星中菜厅⭐️🥢皮片鸡你食过未!🐥仲有超好食豆腐花木糠布甸😍人多的话更抵食!❞全港暂时只有2间米芝连三星中菜厅! 而唐阁就系其中一间!✨之前睇Youtuber介绍完好似好正🤭趁生日同屋企人黎lunch(有时唔想净系食西式野!)🥢☕️人均唔洗$1000食到3星其实相当抵食😍🥰皮片鸭就食得多 片皮鸡真系第一次食😆为左佢黎! 最好先预订🐥鸡皮又薄又脆 充满鸡油香 🤤不过始终都系皮片鸭个油脂香味浓度同面皮夹d～呢只鸡可以2食 拣左生菜片鸡崧 觉得调味有啲淡😳当然仲有招牌菜焗蟹盖 (2个人share 1只都可以) 超多新鲜蟹肉 劲足料😍另外叉烧都系要先预订 肉质软腍肥瘦均匀 沾满香甜蜜汁🥰银鳕鱼都相当有惊喜 系冇炸皮既情况下整到外面酥脆 配上酸甜酱汁 旁边既芋角仔都好酥!💗摆盘既青衣都好fancy😂(薄片心心show刀功🥒🔪)点心都唔错好真材实料！最后甜品都系重点😍一定要食豆腐花木糠布甸 超级好食!😋木糠布甸食得多 加埋豆腐花系底简直系另一个层次🤤🤌🏻芝麻卷香浓软绵 佢唔系烟韧个种 系类似将芝麻糊变到固体咁绵滑香浓!😳🫨莲蓉焗西米布甸就expect既咁好食🥰▪️唐阁片皮鸡 & 生菜片鸡崧(2食) $980 ✨▪️酿焗鲜蟹盖 $360/只 ✨▪️蜜汁饯叉烧 $420 ✨▪️蜂巢乳香银鳕鱼 $540 ✨▪️金蒜辽参凤眼饺 (3件) $118▪️鲜虾韭菜角(3件) $98▪️莲蓉焗西米布甸 $70 ✨▪️豆腐花木糠布甸 $70 ✨✨▪️芝麻卷 $60꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍唐阁 尖沙咀北京道8号香港朗廷酒店1楼及2楼🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_尖沙咀🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_中菜 #joys_michelin 继续阅读

I have this practice of going counter intuitive during festivals, say in CNY I will go to non-Chinese restaurants while in Christmas I will do the opposite. In this holiday I have picked T’ang Court in The Langham Hong Kong, arriving on the day after Christmas, to revisit this Michelin 3-star restaurant I last came two years ago, to see whether they continue to keep to their high quality.We are seated on the upper floor, and the décor has not changed, with good distance between tables to offer space and privacy. The plush carpet and golden walls offer a luxurious vibe, with some new modern photographic art pieces on the walls providing a nice and interesting contrast.After we finish ordering, the staff provides us with a complimentary amuse bouche. The Spicy Salt Abalone 椒盐鲜鲍鱼 is very tasty, with the abalone tender and not rubbery in texture, seasoned by the appetizing spicy salt which has a slight kick of chili but not excessively hot. Very good.I have a bottle of Mount Pleasant Lovedale Semillon 2014 ($1,050) from Australia Hunter Valley to go with the food on the night. It has a nice lemony nose, honey with lanolin, exhibiting classic varietal characters. On the palate, the fruity and mineral acidity is pleasant and versatile, matching with most of the food.To start, we have Crispy-fried Intestine 脆皮炸大肠 ($200). An evil yet very delicious dish, the intestine has a crispy surface, easy to chew and not tough. Already nicely marinated, the flavours are further enhanced by the sweet and sour sauce on the side, highly appetizing. It is also big in portion so probably a bit too much for two person. Very good.Next, we have Baked Stuffed Crab Shell 酿焗鲜蟹盖 ($360 each). A signature of the restaurant, this is probably the most expensive baked crab shell in town but equally in my opinion the best in taste. With a golden crust, the crab shell is stuffed with plenty of crab meat with a small amount of onion and cream sauce to add sweetness and texture, but still predominantly crab meat. I like the original taste without any Worcestershire sauce. Excellent.For the soup, I have Braised Mixed Seafood with Bean Curd in Hot and Sour Soup 陈醋酸辣海皇羹 ($280). The hot and sour soup is my favourite order, with this one having a great balance of sourness and spiciness from the aged vinegar and chili. There are plenty of premium seafood, including scallop, prawn, crab meat, and lobster, adding umami and texture. However, the broth is a bit too thick for me. Good.For my wife she has Shredded Duck, Fish Maw with Mushroom and Chinese Chive Soup 花胶鸭丝羹 ($280). The soup has plenty of shredded duck, fish maw, and mushroom, fragrant also from the chopped Chinese chives scattered on top. The roasted duck is good in seasoning, with taste of the soup deliciously rich but not feeling heavy in MSG. Very good.Then comes Stir-fried Sliced Lamb with Garlic, Scallion and Bean Paste Sauce 京葱独蒜羊仔柳 ($480). The sliced lamb meat is tender, with a nice taste from the bean paste sauce. The chef has cleverly used solo garlic which is less overpowering on the smell or taste. And together with scallion, it is simply fantastic. The ingredients and cooking techniques might not be very fancy, but able to appreciate the quality of each component and combining to the best effect is testimony to the chef’s prowess. Very good.The last dish we have is Braised Grouper Head and Brisket 生炆斑头腩 ($500). Served in a sizzling hot claypot, the grouper is meaty and nice, with the flesh tender while the surface is caramelized beautifully. The mushroom, tofu and roasted pork are equally delicious. After finishing we did not see a big puddle of oil remaining in the claypot, another indication of the chef’s mastery in cooking. Excellent.For dessert I have Baked Sago Pudding 莲蓉西米焗布甸 ($70). My childhood memories, the pudding is freshly baked, very hot with caramelized surface. The sago pudding is appropriate in sweetness, with the lotus seed paste rich in flavours and also not too sweet. It did bring back a lot of happiness, helping me to recall the time when I have this dessert almost weekly when going out with my parents for dim sum. Excellent.My wife has Double-boiled Papaya with Dried Peach Gum 冰糖桃胶炖木瓜 ($70). The soup is perfect on the sweetness, with the papaya ripe and also delicious. The healthy peach gum adds a gelatinous bite to the soft papaya to create an interesting mouthfeel. Very good.We also order Sesame Rolls 浓香芝麻卷 ($60) to share. Not many restaurants will make this dim sum as it takes a lot of effort while not able to charge much. And here the sesame rolls are rich in flavours, and also having a good gelatinous texture. Very good.Apart from our ordered dessert, the restaurant has a complimentary Petits Fours, including Pineapple Tart which is made in the shape of a pear, with the pineapple paste having chunks of the fruit and not too sweet. The Osmanthus Cake has wolfberries and sweetened osmanthus, also not too sweet. A premium treat. Very good.Service is good, with the staff attentive, professional, and courteous. Like most Chinese restaurants, I would hope they can spend some time explaining each dish as that would help to connect the diners even better with the food. The bill on the night is $3,553 after a 15% discount from my hotel membership. Best baked stuffed crab shell in town. 继续阅读

初试米芝莲三星 难得约到一班朋友一齐食饭 对唐阁有啲期待楼底比较矮 幸好环境阔落 枱与枱之间有足够距离 椒盐鲍鱼仔 (送) - 椒盐够香口 鲍鱼仔仍弹牙 五香脆素鸭 - 腐皮好轻身 馅料湿润 有西芹有冬菇 酿焗鲜蟹盖 - 馅料有阿拉斯加蟹本地花蟹同洋葱 啖啖肉 面包糠好脆 夹埋一齐食 好满足 一人半份岩岩好蜜汁饯叉烧 - 半肥瘦 烧得好香 好好食片皮鸡两食 片皮 - 皮好薄好脆 同时失去油脂香 主要靠酱汁提供味道 有少少失望 唔岩我口味 鸡菘 - 鸡菘反而几有趣 有脆脆 有莲藕 口感丰富 如果生菜干身啲就更好摩利菌豚肉炆酿豆腐 - 摩利菌即羊肚菌 独立用高汤熬煮 好入味 连同猪肉滑同豆腐一齐食 有惊喜 鲜淮山榆耳黄耳炒芦笋 - 第一次试榆耳黄耳 我个人比较喜欢榆耳 有咬口啲 黄耳就一团糕嘅感觉杞子鱼汤杞子鱼肚浸菠菜苗 - 鱼肚索哂鱼汤鲜味 鱼汤好好饮 钟意饮汤嘅我 连汤饮哂😂 生炒腊味糯米饭 - 季节限定 炒得干身 好多材料 岩哂我口味芝麻糕/凤梨酥 (送)/桂花糕 (送) 三款甜品各有特色 芝麻糕芝麻味香浓 凤梨酥系旧式凤梨酥 皮略嫌偏硬但外型讨好 桂花糕就最清新 我拣佢最后食🤣😂用平常心去食-满足😋 继续阅读

今日嚟咗尖沙咀食中菜朋友去Langham会员，用积分换左张八折券所以我哋一行六人过嚟食好西坐低之后叫完菜佢先上咗个餐前小食椒盐鲍鱼，系送嘅唔使收钱虽然系送嘅，但系都做得唔错上到嚟仲系暖暖哋鲍鱼质地亦都够腍跟住我哋食咗呢度出名嘅焗蟹盖食落觉得好足料好有蟹嘅鲜味仲有啲洋葱碎好有口感我哋仲叫咗油泡虾球虾球唔系重点，重点系虾酱虾球加埋虾酱一齐食好有虾嘅鲜味好香嚟之前我哋订咗片皮鸡贪好似全港只有佢有得食食落唔系话太特别佢嘅意思我哋拣咗生菜包鸡松佢炒得几出色个酱个味都调得几好所以包落好惹味我哋亦都叫咗豉油鸽个豉油好香，我估系厨师特别调过味如果有碗白饭，应该可以捞一碗食咗鱼汤菠菜个鱼汤几好饮，仲有两块鱼肚好入味最后我哋叫咗两份小嘅荷叶饭分嚟食啲饭好有荷叶香虽然要等二三十分钟，但系好值得甜品我哋叫咗个焗西米布甸呢个菜如果酒楼有得食，我通常都会叫呢度焗得几好唔算太甜另外佢送咗两款甜品一款系桂花糕另外一款系凤梨酥凤梨酥简直系全晚最出色嘅一味因为完全冇谂过免费可以食到呢一种味道佢整到外型好似啤梨一样我开头以为得个样点知一咬落去超松化啲馅好食过台湾嘅凤梨酥朋友仲问店员可唔可以买返屋企？如果买嘅话$20一粒我之前嚟过食午餐午餐冇甜品送嘅咁我觉得食晚餐餐抵啲前菜加甜品，每人都送咗你$50啦总括嚟讲食物质素好好系店员比较少成晚不断地举手揾人斟水餐厅可以考虑请多啲人 继续阅读

平时甚少同男朋友两个人去食中菜，因为习惯食中菜都系一班人一齐食，可以share，每次都会好丰富，令我哋觉得两个人好似有啲难叫𩠌咁。但今次会选择食中菜，系因为我哋用左AE FHR program book咗The Langham住一晚，program会送酒店dining credit，而酒店入面有三间餐厅，其中一间就系香港唯独两间得到米芝莲三星嘅中菜厅之一嘅唐阁，所以就决定晚餐去唐阁，试一试米芝莲三星中菜嘅滋味。由于得两个人，我哋总共叫咗三道𩠌，卤水猪仔脚、叉烧、生炒糯米饭 。1）卤水猪仔脚我同男朋友都冇影到相，但我哋一致认为系三道𩠌入面最好味😂我男朋友话试过喺出面啲酒楼会话因为当晚冇人摆酒，就唔会有猪仔脚食 ，所以愈来愈少机会食到尼样𩠌（佢讲喳，冇fact check） 。而我本人见识少，印象中我好似未食过𠻹😂但唐阁嘅卤水猪仔脚真系令人一试难忘，好好味😋😋😋口感好好，外皮爽而厚度适中 。见到好少人提尼个𩠌，推介大家试吓👍🏻2） 蜜汁饯叉烧以前喺明阁食过叉烧觉得唔错，所以今次都要试吓唐阁个叉烧。叉烧一嚟到，哗😳个外表冇得输，烧得好靓，闻到好香，劲吸引！味道甘香，肥瘦适中，加上啲㶶边，好味呀😋😋3） 生炒腊味糯米饭发现我哋又系冇影相𠻹 。一到冬天就会好想食糯米饭，虽然喺三道𩠌之中其实味道比较普通，但系都好食嘅（可能因为已经食到饱饱地😂），糯米饭炒得干身之余又够香，而且系季节限定，平时冇㗎！虽然食埋糯米饭之后已经好饱，但我哋本身都预留咗空间要食甜品嘅😆我哋叫咗两碗糖水，一碗苹果雪燕，一碗木瓜雪耳 。我哋又系冇影相😂虽然味道冇咩特别，但滋润吓都好嘅，价钱比坊间甜品舖又唔系贵好多，而家啲甜品舖食尼啲闲闲地都五十几蚊一碗啦 。其实除咗自己叫嘅嘢食之外，餐厅仲有送每人一碟前菜同甜品 。前菜） 蒜香鲍鱼鲍鱼唔韧，配埋炸蒜粒，食完真系会令你开胃👍🏻甜品） 杞子桂花糕、凤梨酥桂花糕清甜好味 。凤梨酥外型系一个梨，仲系热嘅所以劲香，外层松脆，好味😋今餐食饱真系超级满足😋😋😋埋单原本系$1,3xx，尼个价钱食到米芝莲三星仲要真系好味道，绝对会令人下次再返嚟 。我哋扣咗dining credit之后，剩系要比百五蚊喳，抵到不得了🤣 继续阅读