鏞鏞．藝嚐館

营业中

休息中

原來呢間係鏞記係K11開嘅新餐廳，裝修簡單得嚟比較新潮，唔多似傳統嘅賣燒鵝果啲餐廳。味道都唔錯，當然要推薦佢哋嘅燒鵝我哋5個大人加4個細路仔剛好點咗一隻，肥瘦適中，唔會好肥膩，夠飽肚，不過我覺得其實半隻都應該夠食。點心都好精美，價錢嘅話貴咗少少，不過用料好足，推薦鳳爪金錢肚蝦餃，仲有炸辣椒

意想不到的中菜廳真的沒有想過中菜廳也可以吃到超可愛白兔糖奶凍🐰🍮Q彈程度十足仲好滑身添唔會太甜，3歲男孩和80大壽的婆婆都話好好味真係大人細路都鍾意食值得一試啊！

點心味道非常普通，蛋撻迷你size，無特別。燒賣皮口感似豆腐皮，怪怪地。點左碟叉燒同半只燒鵝，不如普通酒樓或連鎖燒味舖 e.g棋哥嗰啲嘅脆皮，依間啲皮不脆肉些少鞋，可能特別在會淋啲花生醬汁。整體係食高級環境同打卡purpose，因窗口位可望到海景。點心同燒味都不如average酒樓。同朋友一齊去，感覺好失望，又貴又普通。

鏞鏞位處於尖沙咀K11 MEUSEA 7樓，可以飽覽180度維港靚景，裝修設計時尚中帶少少古韻，同佢哋主打新舊融合嘅粵菜風格相得益彰。到鏞鏞點可以唔品嚐佢哋嘅招牌菜式："嘆"燒原隻鵝髀，燒鵝髀外皮烤得微焦，香氣四溢，單憑賣相已經感覺不錯，鵝肉口感軟嫩，油脂同肉相互纏綿，味道相當之不錯。接落嚟係流心西施炸蝦丸，蝦丸外皮炸得酥脆，裡面流心腐乳係點睛之作，有創意又夠精緻。豆豉紅蔥爆雞煲雞肉口感非常嫩滑，配上香濃嘅豆豉同紅蔥，非常惹味。最後道蟹肉露筍西蘭花蟹肉有鮮味，西蘭花夠晒健康，值得一試。呢度唔單粵菜好味，仲可以欣賞維多利亞港景色，真係好爽

鏞鏞個位置好正，透過D窗望出去，可以話維多利亞夜景一覽無遺，出面仲有一個室外區，可以俾你更近距離欣賞香港夜景。另外，鏞鏞行年青路線，餐廳設有一個酒吧，有唔少cocktail選擇，可以得閒同朋友們小酌幾杯~~ 點咗半隻燒鵝，烤得算係恰到好處，鵝皮酥而鵝肉滑嫩多汁，有陣好香嘅油脂味道；佢哋嘅鴛鴦遠年陳皮牛肉老實講陳皮味唔算好出，但牛肉鮮嫩，味道同口感都相當不俗；至於榆耳帶子燒豆腐，豆腐軟滑，榆耳口感同帶子嘅鮮味相映成趣，驚喜之作！瑤柱櫻花蝦炒飯同樣出色，有瑤柱同櫻花蝦香味，每一粒飯都吸收咗啲鮮美滋味，飯粒分明，真心不錯

幾次喺K11 Meusea行街都都試下鏞鏞，終於上個週末約咗朋友一齊共享美食時光。 雖然佢啲點心款式不及一般大型酒樓多選擇，不過就喺巧妙創新同傳統之間搵到平衡，行精緻粵菜路線，絕對令你賞心悅目又回味無窮。我最鍾意首推手捲雪茄，型唯肖唯妙但其實係雪菜燒鵝春卷，外皮香脆，每啖都可以感受到裡面餡料嘅層次感。另外，露荀蝦餃同樣驚艷，露荀的清香與蝦餃的甜美完美結合，而甘筍咸水角就勝在夠可愛，炸得香口唔油膩，餡料調味恰到好處，十分美味。環境方面，鏞鏞有室內同室外座位，如果你選擇午後來訪，我會建議選擇室內座位，始終天氣漸熱，坐喺室內享受冷氣同時望住窗外美景，實在係一種悠閒享受。

作為老字號鏞記飛天燒鵝嘅姐妹店，排隊排咗好耐先有位，咁受歡迎肯定有佢嘅理由。店員十分nice，一路都有幫手影相，仲好主動幫我哋換角度同post菜式唔錯，燒鵝皮脆啲肉唔會好韌，一啲都唔覺得油膩

鏞鏞絕對係近期食過粵菜中嘅至愛，佢哋嘅炭爐燒鵝脾重在賣相，味道不過不失，我都係鍾意食鵝背肉多啲，但其他中菜相當出色，鴛鴦遠年陳皮牛肉同醬皇炒脆肉鍋巴都推薦必試，味道同火候都十分出色。😋🍗甜品叫童年大白兔糖奶凍，又係一道打卡菜式，味道略甜咗少少，不過滿滿童年回憶。美食、服務同環境一流，下次會再試其他

講到鏞記，大家都係慕名佢嘅燒鵝而去。宜家唔洗過海，係尖沙咀嘅K11 musae就有佢嘅姐妹店，而且價格十分之親民，環境young look好多。難得週末同朋友嚟HI TEA，有別於傳統嘅港式點心文化，呢度嘅菜式俾人耳目一新嘅感覺，味道都相當唔錯。童年大白兔奶凍，用大白兔糖嚟做奶凍，加埋啲焦糖做嘅脆粒粒，甜度啱啱好，有唔同嘅味道層次。仲有好似雪茄咁嘅春卷都好得意，燒鵝又唔會太肥啱啱好，老少鹹宜

服務不錯，地點方便，環境也不錯（ 主要是這兒價錢比較貴）個人最喜歡的菜色是竹笙雪裏紅鮮竹（腐皮）， 揚州炒飯也很好的。 但是呢，要批評一下： 蒜蓉炒西蘭花 分量太少了。（ 雖然很多香港人根本不愛吃菜， 外出吃飯更加會覺得點蔬菜很蝕底（ 虧本）， 但作為醫生，我覺得不投資自己的健康 才是最虧本的。 ）這個蒜蓉炒西蘭花 連加一服務費 差不多二百元了， 分量卻難以滿足 世衛對蔬果3+2的要求， 希望餐廳為了食客健康著想可以注意一下。結論： 人均消費一千多元的晚餐，還可以，下次可以再來。

Been to Yung's Bistro at K11 Musea recently and was pleasantly surprised by the fresh take on classic dishes. The place has a cool vibe, not your typical Cantonese joint, with a sleek interior and even a nice outdoor terrace.Their roasted goose leg, cooked on a charcoal stove, was a standout. Good smoky flavour and a nice nod to our Cantonese traditions. The braised pork was super tender, just like mum's cooking.And their dessert made with White Rabbit candies? So much fun and a hit on my Instag

是日落大雨，朋友又帶著孩子，所以約在shopping mall裡面比較方便。剛好朋友從美國回來，所以特別要求食中餐。K11 Musea的中餐選擇沒有西餐多，我們選了這家鏞鏞•藝嚐館。環境不錯，不過因為外面下雨，所以看不清維港夜景。服務比我預期得差，比如說加了水之後，服務員不會主動幫我們加茶。朋友叫服務員俾兒童餐椅，但是他們給了兒童餐具，所以等了一段時間，又再問多次，才把兒童餐椅拿過來。總體來說，食物ok，服務中等，環境較好，適合請客。

鏞鏞．藝嚐館喺尖沙咀中心區，K11 MEUSEA一出尖東站就係，交通交便都好啱食完行街。鍾意佢綠色調嘅裝修，清新舒適🌿。佢哋嘅「嘆原隻燒鵝脾」應該算係招牌，燒鵝脾下面跟埋個炭爐仔，賣相一流，外皮酥脆，內裡嘅肉質鮮嫩多汁，啖啖都令人回味🍗個鴛鴦遠年陳皮牛肉嘅牛肉經過精心烹調，配上鴛鴦遠年陳皮嘅香味，好好味。最後一定要提佢哋嘅「大白兔奶凍」，呢道甜品將我哋熟悉嘅大白兔奶糖變成咗奶凍，口感滑順，奶糖嘅香甜味道在口中慢慢散開，真係完美Ending🍮。服務方面，員工嘅態度親切，order嘢都唔使等好耐，可以收貨。

I recently visited Yung's Bistro with some friends, and we were pleasantly surprised by this cozy and unassuming restaurant that offered a delightful Cantonese dining experience. One standout dish that caught my attention was the Deep-fried Shrimp Ball with Fermented Bean Curd. The shrimp was cooked to perfection, with the bean curd adding an interesting depth of flavor that complemented the dish beautifully. This unique combination was a delightful surprise, and I enjoyed every bite.In addition

Our lunch at Yung’s Bistro today was one of the worst dining experiences this year. Of the dishes ordered, the most disappointing one was what the bistro is supposed to be famous for. The meat of the $480 half roast goose we ordered was dry, tough and chewy and the skin was far from crispy or carrying a delectable flavour. When we reflected this to a member of the bistro staff who was dressed like a manager, the reply we got was “Our roast goose is not famous for its crispy skin, like that sold