影片
港铁大学站 B 出口, 步行约3分钟
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电话号码
37237932
开饭介绍
设计新颖同时富有中国特式的中餐厅，提供各款广东名菜，户外山景阳台提供独一无二的饮食体验。大厅设有开放式厨房，另有5个各富特色的独立房及一个后现代中国式花园露台。
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附加资料
周末、公众假期及特别节日（包括中秋节、冬至及农历年三十）的晚餐座位安排： 首轮： 下午5时30分至晚上7时30分 次轮： 晚上8时00分至晚上10时30分
营业时间
今日营业
10:30 - 15:00
17:30 - 19:30
20:00 - 22:30
星期一至五
11:30 - 15:00
17:30 - 22:30
星期六至日
10:30 - 15:00
17:30 - 19:30
20:00 - 22:30
*周末、公众假期及特别节日（包括中秋节、冬至及农历年三十）的晚餐座位安排：
首轮： 下午5时30分至晚上7时30分
次轮： 晚上8时00分至晚上10时30分
以上资料只供参考，请与餐厅确认详情
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食记 (481)
非打手😎中意食🤤好善忘🤫记得就写，唔记得就无😆亦唔钟意影食物相😪有影你嘅就证明你吸引到我😍亲戚请食饭，包左间房，服务还好，keep 住有斟酒，同基本服务，但唔算特别似酒店餐厅嘅服务，的确有啲失色。讲返食物，样样都好味，超出预期有惊喜😍上汤泡饭，煲仔上嘅鱼，片皮鸭，同所有嘅前菜小食，真系唔经唔觉食左好多 🤤 因为真系好味道啰 🤭🤭
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This Chinese restaurant is located at Hyatt Regency Shatin, very near to University Station. There is a large car park underneath the hotel, and diners can get redeem tickets at the restaurant for 2-hour free parking.There are two sections at the restaurant. On the right side there are some booth seats, with dining tables on the left. The wooden décor provides a traditional vibe, and we are seated at a table on the window side, looking out to the CUHK Medical Centre.Starting with soup, my wife has Sliced Garoupa, Luffa, Beancurd Sheet Soup 鲜腐竹龙趸斑片胜瓜鱼汤 ($138) while I go for Braised Scallop, Beancurd, Hot and Sour Soup 带子豆腐酸辣羹 ($128). The creamy white fish soup is delicious, also feel nutritious and wholesome.The hot and sour soup has a strong white peppery taste, very spicy but flavourful. Apart from beancurd and scallops there is also spaghetti squash added, which provides some crunchy texture. I was sweating profusely after finishing the soup.Next, we have Traditional Peking Duck 传统北京烤填鸭 ($568 half). Even though we did not order in advance, the staff has helpfully arranged it for us, without having to wait for very long. The chef comes to the table to prepare the duck, removing the skin and meat skilfully. The crispy skin is nice to eat with a bit of sugar, while the breast meat and leg meat with skin is to wrap in steamed pancake, along with cucumber, leek and soybean paste. The staff also introduces the suggested condiments for each type of meat. However, it is only decent in taste.We also go for the second course of Wok-Fried Minced Duck with Iceberg Lettuce 生菜片鸭松 ($168). Cooked with bean sprouts to offer two different textures, the taste is a bit weird, probably because of the grassy note of the bean sprouts.Another dish is Wok-Fried Sustainable Abalone, Pork Intestine, Ginger Oil, Sichuan Pepper 砂窝姜油鲍鱼煎焗大肠 ($588). Served in a sizzling clay pot, it is certainly fragrant. The abalone is tender with the intestines tasty, but ideally the latter can be softer on the bite.For dessert my wife has Sweetened Red Bean Soup, Lotus Seeds, Mandarin Peel 陈皮莲子红豆沙 ($88) while I go for Specialty Sorbet of Hua Diao and Preserved Plum 特式雪葩 ($60). The red bean soup is decent in taste, while the sorbet is more creative, and an interesting and pleasant taste.Service is good, the staff is helpful, friendly and courteous, also introduces the recommended way to enjoy the Peking duck. The bill on the night is $1,821. While reasonable in price, the food quality is a bit mediocre. Perhaps due to lack of competition?
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Reception服务态度极差！星期二（6月3日）1:30pm去到攞位饮茶，被告知得返厨房旁位（Open Kitchen)，我话朋友未到我可以等，佢话好，我等咗半个钟，期间我都见有其他两位Walk-in，一心以为𠮶两个人坐咗近厨房个位，点知原来reception姐姐一心留返近厨房张枱俾我，将其他好枱俾其他Walk-in嘅人，真心玩嘢！ 点知同招呼我哋开茶个男部长讲发生咩事之后，佢即刻同我哋转咗张卡位，因为其实都接近last order人客都走又冇booking，咁容易嘅事，唔明白reception姐姐点解要咁玩嘢？Reception 姐姐仲要由头到尾黑口黑面，好似欠咗佢咁，贴钱买难受，酒店有咁嘅服务真系叹为观止！P.S. 1 - 未食过咁难食嘅春卷，啲馅唔新鲜又散！2 - 可能有内部规定要帮客人斟茶，但当客人坐卡位而杯茶又摆咗喺近窗位置嘅时候，侍应不断打断客人对话，要求拎杯斟茶，就算我话自己斟都唔可以，好stubborn同disturbing!
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作为沙田凯悦酒店的招牌中菜厅，「沙田18」将传统中式料理提升至艺术层次。开放式厨房设计让食客能近距离欣赏师傅们的精湛手艺，特别是片皮鸭的制作过程犹如一场美食表演——师傅以娴熟刀工将烤鸭皮肉完美分离，金黄酥脆的鸭皮搭配砂糖的食法令人惊艳，油脂香气与甜味在舌尖交融，难怪成为每桌必点。除了招牌片皮鸭，餐厅的客家菜系同样出色。客家炒米粉镬气十足，米粉干爽不油腻，搭配虾干、银芽等配料层次丰富。虽然小笼包表现中规中矩，但其他点心如叉烧酥等却意外地出色。装潢融合现代简约与中式元素，落地玻璃引入自然光，用餐环境舒适宜人。建议提前预订窗边座位，在品尝美食的同时，还能欣赏沙田的开扬景致。米芝莲推荐的实力，从食材品质到服务细节都令人满意，是值得专程造访的中菜殿堂。
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我同先生喺沙田Hyatt成婚，特意拣沙田18庆祝我哋嘅周年纪念成餐饭我哋叫咗片皮鸭等signature菜式，但食完谂返转头都谂唔到边个菜式系最令人印象深刻相反，甜品就令我一世难忘订枱时我已向职员讲低想在甜品写Wedding Anniversay，去到order完甜品，职员递上嚟嘅甜品冇祝福语，向职员查询之后，职员道歉话漏咗于是再另外递咗一碟写咗字嘅白朱古力牌俾我哋啲字丑陋不堪，一睇就知临急临忙写，仲要唔系专业我实在难以想像一家高级餐厅会有如此水准老公问我下年仲去唔去返呢间酒店庆祝周年，我真系不了
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