唐阁

T'ang Court
105
36
6
餐厅: 唐阁
优惠: 食饭都有得赚里数? 仲唔即刻订台?
星期一: HKD1 = 1里数,星期二至日: HKD2 = 1里数 (埋单前记住讲声「我要赚里数」!) 优惠受有关条款约束。
条款及细则:
  • 会员惠顾满认可消费额(最低300港元,最高10,000港元)可赚取「亚洲万里通」里数。
  • 会员在星期二至日 (星期一除外),每消费HKD2可赚1里数。
  • 会员所赚取之「亚洲万里通」里数将根据账单总金额计算,包括服务费及税项,但不包括小费。
  • 于节日期间惠顾伙伴餐厅之推广餐膳,或未能赚取「亚洲万里通」里数。请于惠顾前先向有关餐厅查询。
  • 额外「亚洲万里通」里数将于餐膳后7个工作天内存入会员账户。
须受其他「亚洲万里通」条款及细则约束。
须受其他「亚洲万里通」条款及细则约束
港铁尖沙咀/尖东站 C1 / L5 出口 继续阅读
电话号码
21327898
开饭介绍
唐阁在古典奢华的氛围中为客人提供正宗粤菜。餐厅由中餐行政总厨邝伟强师傅掌舵超过20年,团队在他的带领下屡获殊荣。 继续阅读
奖项殊荣
米芝莲二星餐厅 (2009-11, 2014-15), 美食之最大赏 (2014), 米芝莲三星餐厅 (2016-19)
特色
同客食饭
附加资料
客人敬请穿着休闲服饰,必须穿上包趾鞋及有袖衬衫,不可穿着短裤、无袖汗衣或人字拖休闲鞋。
营业时间
今日营业
11:00 - 15:00
18:00 - 23:00
星期一至五
12:00 - 15:00
18:00 - 23:00
星期六至日
11:00 - 15:00
18:00 - 23:00
公众假期
11:00 - 15:00
18:00 - 23:00
付款方式
Visa Master 现金 美国运通 银联 JCB Diners
座位数目
182
其他资料
网上订座
酒精饮料
自带酒水 详细介绍
切蛋糕费 详细介绍
包厢 详细介绍
泊车 详细介绍
电话订座
赏订座积分
加一服务费
电视播放
前往餐厅网站
http://www.langhamhotels.com/en/the-langham/hong-kong/dining/tang-court/
有关餐厅
唐阁
唐朝是中国史上最辉煌的朝代,米芝莲三星食府唐阁正展现唐朝盛世的气派。 唐阁装潢格调典雅,大厨以无出其右的手艺,烹调出各种粤式珍馐佳肴。

有关奖赏计划
优惠
餐厅: 唐阁
优惠: 食饭都有得赚里数? 仲唔即刻订台?
星期一: HKD1 = 1里数,星期二至日: HKD2 = 1里数 (埋单前记住讲声「我要赚里数」!) 优惠受有关条款约束。
条款及细则:
  • 会员惠顾满认可消费额(最低300港元,最高10,000港元)可赚取「亚洲万里通」里数。
  • 会员在星期二至日 (星期一除外),每消费HKD2可赚1里数。
  • 会员所赚取之「亚洲万里通」里数将根据账单总金额计算,包括服务费及税项,但不包括小费。
  • 于节日期间惠顾伙伴餐厅之推广餐膳,或未能赚取「亚洲万里通」里数。请于惠顾前先向有关餐厅查询。
  • 额外「亚洲万里通」里数将于餐膳后7个工作天内存入会员账户。
须受其他「亚洲万里通」条款及细则约束。
须受其他「亚洲万里通」条款及细则约束
招牌菜
三葱爆龙虾 蜂巢煎封银鳕鱼 金钱鲜虾球 唐阁宝盒饭 砵酒焗美国蚝 酿焗鲜蟹盖
食记 (167)
This Chinese restaurant is located in The Langham Hong Kong, being one of the only five Cantonese restaurants in the world awarded the coveted Michelin 3-star status. Reflecting China's golden age, the Tang Dynasty, the restaurant has lavish furnishings, offering authentic culinary masterpieces to diners. In fact we used to come here quite often many years ago, and visiting the place tonight brought back many of those good memories.First we started with an appetizer of the signature Baked Stuffed Crab Shell with Crab Meat and Onion ($200). Coated with bread crumbs and bake to a beautiful golden brown color, the crab shell is stuffed to bursting with nice white crab meat, and together with the onion is able to bring out the original delicate flavors. The crust is thin and adding a few drops of Worcestershire sauce added a nice contrast in taste. As good as always. Then came the soup. I had the Shredded Duck, Fish Maw with Mushroom and Chinese Chives Soup ($150). The first seep of the soup brought an intense flavor of shiitake mushroom, balanced with the taste of roasted duck. The supreme soup base is also rich and delicious. There are plenty of fish maw too. It is a thick soup so also very filling. I also like the chives which gave a fragrant note in the finish.For the main dish we had the Stuffed Sliced Grouper with Shrimp Paste and Baked in Port Wine ($660). My favorite in the evening, this creative dish is prepared by stuffing the shrimp paste onto a slice of grouper, then baked with a port wine sauce on top. The port wine got a nice savory and sweet taste and infused into the fish and shrimp paste, but not masking the great flavors of those individual pieces. Great in harmony and demonstrated how the chefs brought new idea and execution to another level. The other main dish we had was Stewed Chicken with Conpoy and Fish Maw in Chicken Broth ($480). A big contrast to the other dish, the flavors are much more delicate, with the chef deliberately aiming to highlight the original taste of the chicken, supplemented only by the flavors in the broth and conpoy. The texture of live chicken reflects in the quality of the meat and skin readily. My only suggestion is that the sequence of this dish can be rotated with the fish so our palate would be even more receptive.I ordered Chilled Sago Cream with Mango ($65) to wrap up the meal. The mango apparently is not in the best season so is not particularly sweet and tasty, and neither is the pomelo. The sago cream is a bit too thick for me, so overall this might not be the dessert for my liking.The restaurant did provide another dessert for us though. With a piece of Osmanthus cake and a Chinese pastry reminiscent of a mini pear, this dessert is certainly appealing in the look, and also delivered a nice taste. I am impressed by the pear-like pastry, with a cake crust wrapping red bean paste. Not too sweet, it is a great finale for the meal.The service is good with the staff attentive but not intrusive, but I would like the staff to explain more the dishes so we can understand more the ingredients and cooking techniques involved. I always think that could help elevate the overall dining experience but most Chinese restaurants did not do that unfortunately.With a bowl of rice and congee, the total bill on the night was $1,854. There is a 15% discount as I am a Langham Supper Club member. Considering the great ambiance, the nice food, good service and the fame of the restaurant, it is of nice value and my recommendation. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2019-09-28
786 浏览
我又拎住张会员卡去挥霍啦,今次轮到唐阁,顺便预祝我生日😌一行四人我哋点咗烧腩仔,叉烧餐包,虾饺,烧卖,素鹅,腐皮卷,鳕鱼酥,带子炒肠粉,咸鱼石斑炒饭。妈妈同阿姨劲赞个叉烧餐包,不过我唔食叉烧包嘅所以我冇点自己嗰份。大家都一致地欣赏个烧腩仔,我就最唔锺意个素鹅,太多韮黄啦。不过妈妈有少少失望,因为一早订枱都被安排坐门口,欣赏唔到餐厅美美嘅装修。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2019-09-20
712 浏览
海味冬瓜盅•上次食嗰个系龙皇冬瓜盅主要系有龙虾,今次呢个冬瓜盅材料都非常丰富有龙虾改为虾,仲有烧鸭,瑶柱,花胶,海参,非常足料,呢款时令冬瓜盅做埋几日就要等明年了 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2019-09-15
661 浏览
After a great dinner experience, we decided to come here for DimSum one Sunday afternoon. The place was fully booked so the restaurant seems a little short of hand and the food serving was rather long. The Dimsum was average, the best dim sum was the Steamed Crab Dumpling & Char siu Boa and the most disappointing Dimsum was the Abalone Puff Pastry. Here is my overview ranking: 🍞Char Siu Roast Pork Bun 10/10The Steamed bun was extremely soft and moist. The filling was very fresh & flavourful. The meat was tender and there wasn’t much fat. 🦀Steamed Crab Dumpling:9/10Signature Egg & Prawn Fried Rice Rolls:8/10🥧Abalone Puff Pastry: 3/10The puff pastry on its own was really greasy and oily. The puff pastry seems to be separated from the Abalone sauce and the Abalone. It was pretty obvious that they simply filled the cup with Abalone sauce and placed the Abalone on top. The Abalone was not fresh and was tasteless. A very disappointing Dish. Glutinous Puff: 3/10 Oily and no filling. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2019-08-02
1345 浏览
花花美女成员庆祝生日,当然要找一个高雅的好地方吃晚饭,几经商量後,选了尖沙嘴「唐阁」,我还是第一次在那里吃饭呢!餐厅布置华美典雅,有画有花有绿叶。地方不算大,但座位疏松寛敞,私密性极高。当天我们六时多去到,甫坐下,侍者立即奉茶,每人一盅,茶叶自选,非常殷勤周到。後来埋单时,才知茶费是每位四十元,很贵呀!我们仔细看了菜牌後,点了五款餸菜及一个甜品,後因其中一味太咸,退回了,份量刚刚好,结帐是一千四百多元,确实有些贵,但地方美,食物好,几个好友一起舒舒服服享受一个晚上,也是值得的。迎宾前菜 — 每位一客,一粒酥炸云吞,两块桂花糖蜜饯鲜淮山药,摆设出一个构图,靓到令人舍不得吃。黑椒白菌煎牛柳 — 轻煎的牛柳块,甘香丰腴,配上微辣带甜黑椒汁,非常美味。窝贴大明虾 — 装碟美观,香味四溢,虾不大,胜在鲜甜可口,多士香脆不油腻,令人再三回味。脆皮龙江鸡 — 半只鸡皮脆肉嫩,香气扑鼻,伴碟椒盐及喼汁完全用不着。鲜菌粉丝杂菜㷛 — 有牛肝菌、草菰及秀珍菇,菜不多,汤清甜滋味,但每㷛两百元,不值价了。椒盐肉排骨 — 排骨腌制过度,又乾又实,完全没肉鲜味,且又太咸,退回注销了。芒果热情果冻糕 — 酸酸甜甜,通透精致,满满芒果粒及热情果独有香味,卖相极美,作为饭後甜点,适合不过了。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)