麗晶軒

营业中

休息中

众所周知，受得气嘅XO仔乃「槟」客一名，一收到风啱啱翻新咗冇耐嘅「香港丽晶酒店」于其星级中菜厅「丽晶轩」举办「Champagne Rare Millésime晚宴」（$2,750/位），细佬其中最爱饮嘅槟槟㖞，当然系要立即报名参加啦！五星级酒店室内面积宽广阔落，就连走廊通道都有气派过人。包场活动梗系要晒啲靓相为香槟品牌卖埋广告啦！空间感足嘅用餐大堂光线柔和，估计系为配合贵客可欣赏落地玻璃窗外嘅夜景而设。中餐黎讲气氛绝对属罗曼蒂克，但影相就难度高咗；入口处明明摆放著美酒主角，自己却唔系好捕捉得到。每组客人都有自己张枱，私人空间足，厚垫椅櫈亦十分舒适，餐桌上嘅花花摆设有种典雅嘅氛围。每位席上摆有齐备嘅自用餐具及酒杯阵，非常有气势！玉造鱼鱼筷子座尤其可爱菂薂。为咗要衬托六款不同年份嘅Rare Millésime佳酿，大厨刘师傅悉心设计咗多道以海鲜为主嘅菜单，香槟及菜式嘅次序都系由简单清新开始，逐渐进化到陈年复杂啲嘅。烫金餐牌同珍稀香槟嘅靓樽色调仲要系一模一样架，有心思极！入座后不久，即有专人呈上欢迎酒酒Rare Millésime 2013，清新淡雅嘅香槟尤其消暑。年轻嘅Resxxxx哥哥每次都会先展示酒樽，等待客人点头后先会斟出，有礼专业得很！早到除咗可以早饮之外，仲有时间细阅主办单位备制有关珍稀香槟「Rare Champagne 」嘅小册子。人一到齐，先有演讲部份。每道𩠌上场时都系先上香槟后上食物，明显边个系主角！即场对比下，除咗睇到第二枝Rare Millésime 2008 (Magnum) 啲气泡幼细啲之外，饮落其矿物味更为突出。丽晶三小碟：所有食物已预先分好一份份，其中前菜以拼盘呈上，高雅简洁。相相影得唔系太清楚，其实右方件黑鱼子龙虾冻下面有旧蜜瓜垫底，连埋上面以黑鱼籽点缀嘅龙虾啫喱食落去，小点咸咸香香，同香槟嘅矿物味都几夹嘅。下方件萝卜丝脆虾饼个唐芹味好出，败笔在于个虾胶腍而不爽弹。拼盘中个人觉得左手边件化皮乳猪件最正，皮层真如𩠌名般酥化香脆，仲要预先去哂肥㖞，食后完全唔觉得佢邪恶呀！第三枝香槟Rare Millésime 2006 (Magnum)色泽显著地比之前两款深色，饮落多咗阵烟熏味。蟹皇白玉蒸龙虾球：白雪雪嘅龙虾球个肉身较薄所以唔得爽弹，幸好师傅用得够多油去泡煮先叫做救得返，不过招牌菜黎讲就甚为失色。第四枝香槟Rare Millésime 2002个果味浓得黎好纯厚，𠮶种果香当真如在场嘅侍酒师Thoxxx哥哥所讲咁有阳光气息，形容得极为贴切！脆酿鲜蟹盖：胀卜卜嘅蟹盖外层酥脆不油腻，馅料中嘅蟹肉量足且质感幼嫩，不用多点酱油已够鲜甜。终于轮到全晚最贵𠮶枝Rare Millésime 1988香槟登场！上咗年纪嘅香槟有阵强烈嘅古酒味，第一啖饮落去仲以为自己饮紧白酒，当中嘅酸度颇高，XO仔自认不懂欣赏太重口味，始终偏爱年轻嘅代表啰！老菜脯姜葱焗法国海鲈鱼：为配陈年佳酿，大厨专登从云南搜罗咗啲有返咁上吓年资嘅老菜脯黎烹调鲈鱼去衬托一番。或许期望过高，菜式冇乜鱼味之余，唔讲真系食唔出有老菜脯嘅成份㖞！压轴上场嘅粉红色香槟Rare Rosé Millésime 2014感觉上最好气同最有活力嘅，同时又好馥郁细腻，就好似温柔与激情嘅结合咁，劲啱细佬口味！香草法国乳鸽脯伴鸽崧脆酥盏：可能因为有靓香槟相伴嘅关系，肉厚嘅鸽脯松润得黎散发出嘅肉香都好似有啲果味咁，右手边嘅鸽崧脆酥盏下脆上软嫩，同样美味。雅枝竹黄耳炒百合：小肥一向怕斋，只能话小碗中嘅菜菜好清啰！藤椒海皇鸳鸯米：于桌上淋上汤汁嘅泡饭热力十足之外，脆米亦可保持最佳嘅状态。半脆半腍嘅鸳鸯米最正，不过海材主要用上软腍嘅鱼肉，唔觉有虾虾或者系带子，口感就好似少咗啲爽嫩嘅元素，加上浓烈嘅椒味盖过咗海皇应有嘅鲜味，饭品变得有啲欠缺完整性。奶皇凤梨焗西米布甸：细细杯嘅焗西米布甸份量啱啱好，微甜唔会溜，唯一布甸偏干同有少少硬化咗，估计系焗耐咗所引致。尖沙咀名酒店之两星中菜厅「丽晶轩」环境高雅有气派，加埋个靓景，地方绝对杀食！年轻嘅服务生专业体贴，失望在食物质素有点儿参差，虽然唔难食，但系配衬矜贵嘅「珍稀香槟盛宴」明显有啲位未做到足。 继续阅读

📢每一年嘅重要日子都系想对自己好一点，找自己喜欢嘅食物满足一下自己 。今次拣选尖沙咀 #丽晶酒店 嘅中菜厅 #丽晶轩 ，最出名亦系最想食嘅当然系 「#片皮鸭 」🦆.📢始终都系高级酒店🏨，亦系 #米其林二星⭐️⭐️ 餐厅一定有高水准嘅质素，从服务态度方面开始，各服务员🤵🏻‍♂️照顾周到，殷勤招待同关顾，绝对系有宾至如归嘅感觉。环境恬静舒适，灯光稍为昏暗有情调，叹住美酒佳肴🍸嘅同时可以欣赏维港夜景🌃，非常美好😊.———————————————————————————.🥢香烤片皮鸭🦆💬的而且确认为系暂时食过最好食嘅片皮鸭，真真正正系片皮而唔系片埋肉，一共片出二十多块大细相约嘅鸭皮，可见到原只鸭在客人面前处理嘅时候系极到饱满，时间同火喉亦控制得非常之准确 。净系酱料同配菜都已经系相当之有诚意，京葱、青瓜🥒、菠萝🍍、青木瓜、柚子、红椒🌶️，加埋三款酱汁（传统海鲜酱、桂花梅子酱、黑蒜辣椒酱）与6款不同口味嘅辣酱，真系好有不同嘅口感 。皮薄鸭皮又香酥，一鸭三食都够晒满足 。二食系炒鸭崧伴生菜🥬，三食系香脆鸭崧卷，真心系相当满意🦆.🥢廿五年果醋醉肘子🐽💬点咗两款前菜小吃过下口瘾，呢款即系醉猪手，去晒骨，啖啖肉，有厚切同薄切两种口感，重点系25年嘅果醋画龙点睛，相当美味😋.🥢黑松露窝贴大虾🍤💬虾多士顶级版本，黑松露嘅油香，加上超爽弹牙嘅大虾，完全唔会油腻，将虾同多士二合为一，系色香味俱全🤤.⚠️仲有松化合桃作餐前小吃，餐后嘅精选甜品亦相当精致，当然生日仲有生日蛋糕🎂，真系非常满意同开心，谢谢🙏🏼 继续阅读

To celebrate my wife’s birthday, we return to Lai Ching Heen, one of her favourite Chinese restaurants. Located at The Regent Hong Kong in TST, it has been awarded Michelin 2-star status since re-opening two years ago after the renovation of the hotel.The many jade themed decorations and design elements highlight a luxury and comfortable ambience, and we are seated at the same table from our last visit, looking out to the Victoria Harbour and the HK Island on the opposite bank.To start I have a glass of Piper-Heidsieck Rare Millesime 2013 ($498). A beautiful Champagne not only because of its nicely designed bottle, its delicate aromas of white flowers, blood orange gradually evolves to more kumquat, with delicious almond and yeasty flavours.For starter, we have Pork Knuckle with 25 years Fruit Vinegar 廿五年果醋醉肘子 ($198). The chilled pork knuckle has been marinated in Mei Kuei Lu Chiew, showing a very rich and nice rose and wine fragrance, with a good bite especially on the skin. Paired with a 25-Year Aged Fruit Vinegar, the meaty knuckles are delicious and have an appetizing sweet and sourness.For the soup, my wife has Double Boiled Fish Maw and Sea Cucumber 花胶炖辽参 ($580), with the clear yet intensely flavoured supreme soup very delicious and rich in umami. With a spiky sea cucumber and a large piece of fish maw, it is a premium soup but worth every single penny on its great taste and first-class ingredients.For me, I have the Double Boiled Fish Maw and Sea Whelk 花胶炖响螺 ($340). Utilizing the same supreme soup, the sea cucumber is replaced by sea whelk, and as a result, the umami taste is even more intense. The sea whelk is also cut into strips to make it easier to eat and chew. A pure pleasure to enjoy the soup.  Then comes Golden Frog Legs with Spicy Salt 椒盐田鸡腿 ($288). This is our favourite dish, with the frog legs coated with batter to deep-fry, meaty and not feeling a thick layer of batter. The seasoning of spicy salt is spot-on, flavourful but you will not overly spicy nor salty. The portion is also quite big, with about eight pieces so we can all savour to our satisfaction.Finishing the Champagne, I have the second glass of wine, this time picking Chateau Talbot Caillou Blanc 2020 ($198). A blend of Sauvignon Blanc and Semillon, the wine is lively and aromatic, with a waxy texture and nice lemon, bit of grassy, white peach, and ginger notes.Coming to the main dishes, the Wok-Fried Pork and Mixed Mushrooms with Homemade XO Chili Sauce XO 酱鲜菌爆黑豚 ($350) is very good, with the pork tender and not tough on the bite. The mixed mushrooms have different texture, with everything stir-fried together with a tasty XO sauce of slight spiciness and savoury delicious.The next is Steamed Garoupa Fillet Roll with Sichuan Pepper and Fruit Vinegar 藤椒果醋蒸斑卷 ($480). The steamed fish fillet is put on top of a fried gluten, with plenty of spring onion and Sichuan pepper put on top before pouring in hot oil to add fragrance. With some soy sauce and fruit vinegar to provide savoury and acidity, it is a new twist to the traditional steamed fish with good effect.The last one we have is Steamed Scallop with Crabmeat Roe and Tofu 蟹皇带子蒸豆腐 ($230 half portion). The tofu is silky smooth, with a thick sauce poured on top, made with crabmeat and crab roes. With also the scallops on top and some Chinese kale on the side, it is a delicate dish but still rich in taste and flavours.  The last wine I have is J. J. Prum Graacher Himmelreich Spatlese 2022 ($228). A slightly sweet wine with a nice flinty nose, the Riesling has very good acidity so it is refreshing and elegant, and it is a highly versatile wine for Chinese cuisine in my opinion.For dessert I have Baked Sago Pudding with Pineapple and Custard Cream and Crispy Almond Chip 奶皇凤梨焗西米布甸拼杏仁脆饼 ($86). The baked sago pudding is served in a cute mini-cup, with some pineapple pieces inside which provides a bit of sourness to balance the sweet custard cream. With a piece of crispy almond chip on top to provide a contrast in texture, a satisfying conclusion.My wife has Double Boiled Sweetened Dried Longan Soup with Japanese Gingko Nuts and Peach Gum 红枣桃胶炖日本银杏 ($96). A more delicate dessert, with the soup appropriate in sweetness, and the healthy combination of gingko nuts, peach gum, and dried longan good for digestion.  The Petits Fours are assortment of traditional dim sum, including deep-fried sesame ball, walnut biscuit, custard glutinous rice ball, sesame roll, matcha puff and lotus paste puff. Not only beautiful in different colours, the different texture of crunchy, chewy, crispy and soft are all testimony to the mastery of cooking by the chef and his team.  Service is very good, with the staff friendly and attentive, and the sommelier is very professional and has offered good recommendation on wine pairing. The bill on the night is $4,026 which is reasonable considering the quality of the food, the impeccable dining experience, and the wonderful service. It remains one of our top favourites of Chinese restaurant in HK. 继续阅读

同朋友庆祝生日，朋友话想食富贵鸡，就特登book呢度，环境好够优雅食物又美味，作为庆祝嘅餐厅一流因为好多味食物都好好食，所以就净系记低重点「富贵鸡」黎到大大旧野，要朋友特登拎个锤打碎佢，打碎完后只鸡仲有荷叶包住，之后侍应就开始分鸡，鸡肉劲软滑，滑得黎仲有唔少汁，味道就唔系浓，好快就食晒成味菜朋友话以前食过嘅富贵鸡比较干身，呢度嘅就多汁，可能各处煮法唔同啦，总之好食就得最后有甜品请大家吃，大家就过左一个开心嘅生日会 继续阅读

📌如果你都喜欢我的文章记得收藏+分享-ˋˏ♡ˎˊ- 今次衬好姐妹生日到访了尖沙咀丽晶酒店的中菜厅「丽晶轩」享用午餐💗，装潢富丽堂皇，更可眺望尖沙咀海旁，用餐环境舒适而且服务周到，体验十分满意👍🏻。丽晶轩特别之处是有超过百款的茗茶选择，可因应个人口味作挑选，而且更有冷泡茶、气泡茶等新颖选择。┈┈┈┈┈┈┈┈┈┈┈┈┈┈当天品尝了云南古树红茶（$78）及蜜兰单丛（$128），前者浓郁带苹果香，后者则是青茶，味道清新淡雅，我们都觉得红茶比较好喝。享用食物前会提供一碟小吃琥珀合桃，绝对是一款令人停不了口的香口零食！𐂐 ⠜原只鲍鱼海鲜脆芋盒 $148 （8.5/10)当日MVP🌟！外层酥脆不油腻，芋泥软绵夹杂着虾肉，口感十分丰富可口🤤，另外鲍鱼调味也不错。𐂐 ⠜晶莹荀尖鲜虾饺 $66 (7.3/10)饺皮尚算烟韧但略嫌少厚，虾肉爽弹亦混入了猪肉，调味清淡可能要自己额外沾酱汁享用。𐂐 ⠜精致海鲜金鱼鲛 $92 (7.8/10)卖相精美，金鱼鲛裹入鳕鱼、豚肉墨鱼肉、莲藕制作而成。外皮同样烟靭，内馅吃到大块鱼肉及爽脆莲藕😋，个人几中意，但朋友就觉得一般。𐂐 ⠜黑松露窝贴大虾 $92 （7/10)跟想像的窝贴有点出入，黑松露味欠奉，蛋浆感觉太多盖过了虾的鲜味，不推荐。𐂐 ⠜鱼汤蟹拑脆香苗 $188 （8.5/10)鱼汤味道浓郁😻，配搭脆米十分滋味，卜卜脆层次丰富，而且蟹肉厚肉鲜甜，喜欢喝鱼汤要试！𐂐 ⠜烤软骨乳鸽 $190 （8/10）乳鸽皮脆有油香，肉质柔软，味道不错。不过用刀叉享用真的有点难吃😹。𐂐 ⠜香芋蛋白炖鲜奶 $88 (8/10)蛋白表面有一层厚芋泥，口感棉密有芋头香，蛋白质感软溜似足奶冻😋，而且蛋香几明显甜度又刚好。最后生日餐厅赠送了一个小蛋糕，系朱古力蛋糕，跟Grand Hyatt那个很相似，难道是出自同一位甜品师🤔？┈┈┈┈┈┈┈┈┈┈┈┈┈┈ 继续阅读