107
21
6
港铁尖沙咀/尖东站 J 出口 继续阅读
电话号码
23132323
开饭介绍
2013年重新装潢的欣图轩,设计糅合古雅华丽及现代中国风,坐拥维多利亚港美景。餐厅重新开业后加入多款新菜式,亦保留多年来的招牌菜,菜式看似家常,用料、调味及烹煮功夫却讲究。 继续阅读
奖项殊荣
米芝莲二星餐厅 (2015-19)
营业时间
今日营业
12:00 - 14:30
18:00 - 23:00
星期一至六
12:00 - 14:30
18:00 - 23:00
星期日
11:30 - 15:00
18:00 - 23:00
公众假期
11:30 - 15:00
18:00 - 23:00
付款方式
Visa Master 现金 美国运通 银联 JCB
座位数目
120
其他资料
Wi-Fi
酒精饮料
自带酒水
切蛋糕费
包厢
泊车
电话订座
加一服务费
海景景观
食记 (147)
等级4 2019-10-18
802 浏览
This Michelin 2-star Chinese restaurant is located in InterContinental Hong Kong, with a stunning interior design, apparent when we first entered the restaurant. Passing through the waiting area it is the wine cellar and then a corridor, with jade wall showing nice carvings, contemporary art sculptures at the end, before entering into the dining area, with lush carpet and a modern cozy ambiance.Seated at a spacious table facing the window and looking out to the gorgeous view of Victoria Harbour, the staff greeted us warmly and introduced the menu. The serve-wares are also of jade, from chopsticks stand, spoon, to the plate, creating a premium and high-end dining experience right from the start. Ordering the Chrysanthemum ($26 per person) we were served some honey-glazed walnut to start. Tasty and healthy, it is a nice appetizer. Decided to order a la carte, we were brought an amuse bouche which is a Seaweed Meat Ball, with the meat ball made from pork and squid mixed together, and having some seaweed on top, with a thick clear sauce supplemented with some spring onion. The meat ball is very flavorful and bouncy, plus the umami from the seaweed making it an appealing welcome dish for guests.The first dish was Golden Frog Legs with Spicy Salt ($240). The size of the frog legs are pretty big, and all are nicely deep-fried to golden brown. The frog legs are phenomenal in taste, beautifully seasoned with the spicy salt highlighted but not excessive. The coating is thin and so you would not feel eating a thick layer of batter. The frog legs are also meaty and all in all this is a wonderful dish. Then we have soup, with me going for Winter Melon Soup with Whole Conpoy and Crabmeat ($250) while my wife has Double Boiled Fish Maw and Sea Whelk ($280). My soup was fantastic, with many ingredients including winter melon cubes, roasted duck, mushroom, chicken, Chinese violet, conpoy, crab meat, and some others which I could not identify. Super tasty, the supreme broth is so good that I would like to lick every single drop of it, and all the ingredients added extra dimensions of flavors to make this a truly great soup. Next came Wok-fried Prawns with White Asparagus in Black Bean Sauce ($400). The prawns are from Thailand, with a crunchy texture and marinated well to emphasis the flavors. The black beans and red chili provided a nice combination of savory note to the prawns, while the white asparagus are young and tender, without any fiber when eating. Another great dish in my opinion.The other dish we ordered was Wok-seared Garoupa Fillet with Soy Sauce ($660). There are quite a number of pieces of large garoupa fillet, all seared to golden brown, and just the appearance already is mouth-watering. The soy sauce is appropriate on saltiness, bringing a great complement to the delicate fish fillet. On the side there are some broccoli which is appealing on appearance with the bright green color. Again the skills in the thin layer of corn starch on the fillet is something one might overlook but true testimony to the chef's prowess.Finishing with some desserts, I had Basil Dragon Pearl served with Ginger Ice Cream ($120), while my wife had Sweetened Red Dates, Snow Fungus and Dried Longan ($68). My dessert is certainly innovative, with the dragon pearl on a thin layer of panna cotta and in the middle the ball of ginger ice cream, with intense ginger flavors. While it might not exactly matched with the other food, it is certainly interesting and demonstrated the creativity of the chef. There is also a Petits Fours which contains 6 pieces of dessert dim sum. Personally these are not my favorite dim sum but the presentation is great. It is a nice finale to our wonderful meal.The service is really good, with the staff coming to refill our tea, changing the plates, and also explain each of the dish, which is not something commonly found in Chinese restaurant.The bill was $2,020 but that is after a 15% discount from the hotel-staying guests. Fairly reasonable considering the quality of the food, the environment and services, this is a great place for hosting important guests or having special occasions. 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 2019-11-27
0 浏览
这中餐厅的环境不错,让人坐得舒服,服务也好喜欢饮茶🥢的我,无论甚麽酒楼、酒店的中菜厅、不同档次的点心店,都会光顾所以对各种点心都有少许心得😁⋯🥢笋尖鲜虾饺$88,样子饱满,真材实料,但略欠虾饺香,就是指馅料里欠缺香味🥢蟹皇蒸烧卖$88,同枱一位友人必叫的点心,她觉得冇肉香味,味道尚可有些烧卖是充满肉香味、有些是满有香菇味,这都是不同的卖点🥢柚子醋香杂菌黑木耳$108,冷盘小食,有粗块黑木耳、冬菇片、杂菌条等,充满柚子香和醒胃香醋,味道挺好🥢阿拉斯加蟹皇扒芦笋斑柳$2801.这些橙色蟹膏只适合作颜色上的点缀,味道没什麽特别,也不觉好吃2.蟹肉有鲜甜味,不错3.斑柳味道也正常4.败笔就在两条芦笋,有草青味,很不是味儿🥺,连加一$308一客,不是便宜呢,应该可将芦笋处理得好些 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 2019-11-03
345 浏览
重临欣图轩庆祝生日,虽然餐厅重新装修亦搬了位置,但服务及食物水准仍是依旧的好,在香港酒店中菜来言必定是top tier。今次试左唔少新菜每枱必有的小食琥珀合桃-沾上黑糖、焗得脆香,每次食完都想买一堆回家。餐前小食 - 每次来也有不同新意,是次是樱花虾豆腐,浓浓的豆味配合清新的柚子汁,一啖放落口,面头的樱花虾微微带脆又散发鲜味,配搭很好。蜜汁黑豚叉烧 - 侍应很贴心提醒我们可以叫half portion。欣图轩的叉烧向来是我至爱,食材靓,肥瘦比例适中,咬落有阵阵猪油既甘香,味道岩岩好。脆酿鲜蟹盖 - 必叫,外皮香脆,内层蟹肉热辣辣啖啖肉,好鲜甜。XO酱蟹拑粉丝煲 - 呢道餸略为淡口唔够惹味,但酒店好贴心剥哂蟹壳,加分。黑蒜干邑香草龙虾球 - 好爽口鲜甜既龙虾球椰汁炖燕窝都系每次必叫!仲叫左寿包。最後酒店送上甜品架,各款中式甜品都做得好好。总结:仍是我食过觉得最好既酒店中菜同服务。 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 2019-09-25
1202 浏览
同女朋友同埋我屋企人,一齐去欣图轩食晚饭,提前订枱一个星期,中餐,啊喺尖沙咀走高级酒店,环境非常之浪漫非常之靓。叫咗十个送。一支红酒。服务员态度好好,诶环境非常之乾净,晚饭时间唔多人。收费比较贵平均一个人系1000文左右。最好最特别嘅系杨枝甘露。另外炸鸡,醉蟹钳。食物质素非常之好,所以有米芝莲星级嘅美誉。海边环境非常之靓,可以有音乐听,另外四个人坐嘅位置都非常之宽敞。可以叫楼上大堂嘅红酒落嚟饮,诶,点心同埋甜品都非常之靓同埋美味。 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 2019-06-30
2317 浏览
装修後都没有来过,通常都是来吃午餐的,今次就约了同事吃晚餐,可惜最终他们有事来不到,既然枱已订就不要浪费啦!由原来五人枱改成二人枱,先上个开胃菜,腌萝卜,酸酸哋名符其实开胃菜,点了两个汤,一个是蟹肉粟米羹,另一个是海参炖羊肚菌,再点了有个白露旬炒虾球,虾肉爽弹有鲜味,和乾炒和牛河粉(抵食),每人分到三碗,和牛大大件又够冧 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)