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| 餐厅: | 國金軒 |
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| 资讯: |
为推动全港减盐减糖新饮食文化及新生活态度，环境及生态局、降低食物中盐和糖委员会及食物环境衞生署食物安全中心推出了「少盐少糖食店计划」，参与食肆会提供少盐少糖选项予顾客，部份更会提供特定减盐减糖菜式。参与减盐减糖食肆会获发计划标志，以供张贴於店舖内，供顾客识别。详情可在此浏览：https://www.eeb.gov.hk/food/cn/committees/crss/restaurants.html
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开饭介绍
米芝莲推介当代粤菜食府国金轩，由屡获殊荣的行政总厨主厨邓浩宏师傅主理，致力传承粤菜精髓，为饕客呈献当代粤菜，主将不时不食，显现各种食材味道的细致性之余，更别出心裁地揉合各种鲜美旨味，打造精致，细腻，和谐的用餐体验！
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奖项殊荣
米芝莲二星餐厅 (2011)
营业时间
今日营业
10:30 - 15:00
18:00 - 22:30
星期一至五
11:30 - 14:30
18:00 - 22:30
星期六至日
10:30 - 15:00
18:00 - 22:30
公众假期
10:30 - 15:00
18:00 - 22:30
以上资料只供参考，请与餐厅确认详情
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家常便饭无需讲究体面，选址 IFC 的国金轩，本为品尝太史五蛇羹真传而来，喜出望外，所有菜式皆水准之上，配合环境服务，物有所值的高消费！8人细房，楼底非常高，玻璃大窗维景海景相伴，独立洗手间，雅致舒适。鹅肝酱乳猪锅巴锅巴做得很好，名副其实脆卜卜，咬碎有声，组合有意料惊喜。乳猪与锅巴的薄脆交替，鹅肝酱变得低调，成为润滑剂。水晶大虾球白雪巨大，爽口得来保留虾味，蘸少许虾酱很适合。太史五蛇羹真的细致，刀功出色，冬菇丝、鸡丝、蛇丝切得幼细，粗幼一样；柠檬叶、菊花、芫荽及胡椒粉。鲍汁脆皮婆参炆得很软嫩，外层－层薄脆，鲍汁滋味。碧绿油泡方脷球鱼肉嫩滑亦够厚内。脆皮胡须鸡鸡皮薄如纸，鸡肉嫩滑。生炒腊味糯米饭真正生炒，色泽亮丽，米饭粒粒分明，非常香，口感一流，平日不吃饭的我亦添吃。莲子蛋白杏仁茶幼滑香甜，有质素。脆皮煎堆仔莲蓉馅料，水准唔错。
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This high-end Cantonese restaurant has two branches, one in The Mira Hong Kong and one in IFC. Having visited a few years back with good memories on the quality of its food, on this Wednesday evening, we return again to TST, to explore whether they continue to keep up its quality and any new experience in offer.The main dining area is spacious, neatly decorated with an upscale and contemporary design, featuring emerald colour in the chairs and carpet, with dark mahogany walls and the smart use of mirrors to increase the feeling of a high ceiling. We are seated at a circular banquette table on the side.Instead of the set menu, we decide to go for a la carte, starting with Honey-glazed Barbecued Pork 蜜饯本地黑豚叉烧 ($178 half portion). Specially requested for leaner cut, the BBQ pork does not have much fat but is still juicy and tender. Roasted with a nice char on the edges, glistering on the surface from the honey, the meat is marinated well with a deep flavour. Quite nice.Then we have for each of us a Deep-fried Crab Claw, Scallop, Minced Shrimp, Pear 梨香百花松叶蟹钳 ($276 for two). The price should already give a hint that the crab claw is small, but the minced shrimp is at least tasty, with good bouncy texture. There are some scallops mixed with the shrimp meat to add a bit more sweetness, paired with a sweet and sour sauce, with a slice of pear at the bottom. Decent only.Another appetizer we order is Pan-fried Frog Legs, Premium Light Soy Sauce 本地头抽煎田鸡腿 ($198). The frog legs are quite big and very meaty, pan-fried beautifully to golden brown colour, very good in taste. I cannot stop eating and even want to order another one because of how good it is. Definitely my favourite dish in the evening.Then we have soups, with each of us ordering our own choice. My wife has picked Double-boiled Pork Lung Soup, Fish Maw, Snow Lotus Seed, Fresh Almond Cream 鲜杏汁花胶雪莲子炖白肺汤 ($328). Having a very rich almond note, the soup is thick from the fish maw and very delicious, with the pork lung cleaned thoroughly and without any weird taste. The better of the two soups.My choice is Hot and Sour Soup, Matsuba Crab Meat, Mushroom, Egg White 松叶蟹玉子酸辣羹 ($248). The chef has made a special touch in putting some egg white to the soup, making it smoother on the palate. The soup is certainly spicy, making me sweat profusely. The taste is quite nice but perhaps will not be suitable unless you are a big spicy fan.The main course is Sauteed Spotted Garoupa Fillet, Morel Mushroom, Dried Flounder Fish, Honey-glazed Yunnan Ham 甫鱼蜜饯云腿羊肚菌炒东星斑球 ($568). On one side of the dish are some sliced Chinese ham that has a good balance of sweet and saltiness, steamed well so that they are not hard and easy to chew. The garoupa fillet is nicely sauteed, tender and moist, with some morel mushroom and asparagus. The dried flounder adds umami and also bridges the flavours of the ham and fish. A creative combination with good effect. Very nice.For dessert, I have Chilled Mango Pudding, Champagne Gelee, Pomelo, Sago, Coconut Juice 香槟啫喱芒果布甸配椰汁柚子西米露 ($108). A fancy presentation, the pudding is placed on a glass bowl with dried ice, with mist continually seeping out in a surreal manner. Each of the component is nice, and the combination of the different texture of pudding, jelly and sago being the highlight.My wife has the more traditional dessert of Sweetened Almond Cream, Egg White, Sesame Dumpling 生磨蛋白杏仁茶汤丸 ($78). A good serving of rich almond cream, not too sweet, with the dumpling chewy and delicious. Another good dessert.The service is decent, with the staff attentive and courteous, and I appreciate they remind us about a credit card discount so that we can enjoy a 15% off, with the bill on the night being $1,949 which is reasonable. A good spot to enjoy some nice Chinese food in a comfortable setting, and they still deliver to my memory of good quality, with some innovative dishes as well.
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今次友人生日，挑选了平日中午任食点心套餐，刚好是2人的关系，2选1的选项均可以全部试晒，所有点心全部试均。前菜：蜜饯黑豚叉烧 配 四季春烟熏上素卷 - 叉烧腍滑有肉汁味道足热度刚好，烟熏味轻轻带过，惊喜素卷系冻点，令到浓味慢慢变淡。点心只讲特别好食：- 虾饺：真真真皮薄馅靓，大只虾系入面，正价都要$80/笼(3件)，encore 2次。- 蜂巢荔芋角：好耐冇系酒楼食，食完唔觉得滞&腻，口感幼滑。- 黑松露野菌饺：又系皮薄馅靓，料多夹起唔穿。- 鱼米鸡粒咸水角：唔痴牙，外皮脆、内馅份量适中。- 头抽香煎白肠粉：肠粉煎得黎冇焦，肠粉收汁处理很好，手工功不可抹，值得赞赏。瑶柱蛋白炒饭：白饭粒粒香，够镬气。四川椒麻担担面：汤底味道、面柔靭度、份量恰到好处，唔会太多或过少。另加$60 老火汤 (虫草花煲乌鸡)：淡如饮水，失望。甜点：- 红桑子冻糕 & 杨枝甘露：酸甜开胃，令到整体上冇咁饱。- 蛋白杏仁茶汤丸：汤丸皮太厚，杏仁茶味再浓会更好。服务员上菜模式、摆位有心思，而且态度良好有礼。
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一分钱一分货，但系好食嘅嘢，即使比贵啲嘅话都要食虽然依度的点心一啲都唔平，但系join咗佢嘅Mira Plus会员之后，可以有七五折。折咗之后系比贵少少，但系食物质素真系同出边差好远。呢度嘅鹅肝荔芋角超好味！必食！而且叉烧肠一啲都唔Hea，系一粒粒完整嘅叉烧，可以算得上系皮薄馅靓，食完依度嘅叉烧肠，真系唔可以喺出边食得返。（好味道唔记得咗影相。😭😭😭）另外，个芝士海皇卷超级好味，又系出面揾唔到，不过，都几漏下….个人觉得，如果系喺呢度食一餐同出边冇咁好味嘅酒楼食几餐比，咁我宁愿食少出面酒楼几餐，喺度食一餐啦😋
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嚟过几次，环境、服务态度、食物质素整觉都算可以，咪谂住试吓佢哋个烧鹅，点知得四个字 - 又韧又硬，无试过咁差既烧鹅，真系烧鹅既价钱蔗渣既䝿素，仲要系酒店添， 非常失望，无下次。
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