京花轩

Golden Flower
7
1
0
电话号码
+853 89863663
开饭介绍
京花轩呈献清代翰林广东官员谭宗浚始创的谭家菜,以及中国传统的鲁菜和川菜。其中谭家菜博采各菜系之长,巧妙地将口感味觉配合并达致平衡,保存食材的原始鲜味。配合餐厅不流于俗的用餐环境,京花轩为饕客食家带来无以尚之的餐飨体验。 继续阅读
奖项殊荣
米芝莲二星餐厅 (2016-19)
营业时间
今日营业
18:00 - 22:30
星期一
18:00 - 22:30
星期二
全日休息
星期三至五
18:00 - 22:30
星期六至日
11:30 - 14:30
18:00 - 22:30
付款方式
Visa Master 支付宝 现金 美国运通 银联 JCB 微信支付 澳门钱包
座位数目
89
其他资料
Wi-Fi
酒精饮料
包厢
泊车
电话订座
加一服务费
前往餐厅网站
https://www.wynnmacau.com/sc/or/golden-flower
有关餐厅
京花轩
自2013年起,京花轩已连续多年获冠予米芝莲两星殊荣,为您呈献正宗清代谭家菜。餐厅内幽雅舒逸的庭园,体现了中国历史对世界的深远影响,而宾客亦可选择在两间可容纳十位宾客的贵宾厅用餐,细味荣获《福布斯旅游指南》五星嘉许的经典名菜。

招牌菜
珊瑚白菜卷 红烧原只窝麻鲍 蟹肉黄烧鱼肚 香葱烧辽参 漳茶片皮鸭 宫廷甜点
食记 (9)
等级4 2019-04-22
601 浏览
装潢同永利一样大玩浮夸撞色,餐厅中央放了一棵吊满鲜花并涂成金色的真树枯木,赏心悦目。一口欢迎茶,分嗅香杯和饮杯。前菜凉盘选了腌菜包芒果,微淡酸的自制腌渍菜,不酸但又不是很甜的芒果,轻轻带过一丝的辣。整个组合就很弱,没有一样突出的特点。始终吃川菜的地方,辣就是不一样。虾球本身我麻麻,哩个虾好大只,同平时嘅爽弹有啲唔同。个辣汁当然系灵魂,何其香!有麻有甜有辣,好正!京葱炒鹿肉,鹿肉全熟就会好韧,所以店家只好腌到松晒,变相冇咗口感之余,又冇咗独特嘅野肉香。浓厚嘅鸡汤汁,浸煮娃娃菜。 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 2018-11-20
1086 浏览
《京花轩》踏入餐厅可见摆有各式各样大大小小的瓷器,天花板更用上过百个茶壶设成灯饰。京花轩主打鲁菜和川菜。 今年再度获选米之莲两星级餐厅及《福布斯旅游指南》五星级餐厅。黑松露黄鳝煲仔饭$220黑松露季节当然不能错过每一道黑松露菜式,而且入冬时期煲仔饭是必备之一。没想到煲仔饭竟可盛出8-10小碗 ,份量相当惊人。黄鳝鲜味多汁,煲仔饭咸甜适中 ,酱油调味刚好,饭焦占少量。友人同我每人各盛咗3碗(煲里仲有三分一),大家都滋味无穷 。龙虾汤蟹脚花胶扒$280龙虾汤香浓醇浓 ,汤料十足龙虾肉质爽口弹牙。推介!炸乳鸽配山楂条$150乳鸽色泽鲜艳,体型偏细小所以肉量不多,但肉质嫩滑卤水味十足 。上汤菠菜苗$60第一次上菜嘅时候觉得太咸 ,问侍应拎碗水想过水冲淡。点知回应系叫厨房重新整过碟,十分体贴  。最後有甜品车作终结,每人可拣三款(免费)。当晚餐厅没有满座,侍应姐姐话如果我哋食到的话可以多拣几款。人均消费约$400,性价比相当高。 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 2017-01-30
3645 浏览
每次来到澳门, 总有很多目标, 但时间太短, 如京花轩, 已经听CEO提及很多遍, 直至最近, 才终於有机会一嚐这里经典的谭家菜, 以及其他京鲁及四川风味.贵为米芝莲二星店, 及福布斯旅游指南的五星餐厅, 这里的气场, 很强. 人在这里, 如同在宫廷一般. 在这里吃谭家菜, 特别合适.京花轩特配茶 $30 坐底, 先喝欢迎茶, 这杯京花轩特配茶, 结合了乌龙茶, 菊花, 桂花, 以及兰花, 单看阵容, 也知道是很有花香, 很清新, 轻柔, 这个欢迎, 我很喜欢.餐前小食 至於餐前小食有两款, 酸甜鲍鱼, 本身的鲍鱼很鲜爽, 但跟红莓同吃之後, 就起了酸甜的感觉. 炸云吞, 是鸡肉及马蹄馅, 云吞皮炸得香脆, 很讨好.桂花乌龙 $70 京花轩的其中一项主打, 是有专业茶艺师驻场, 在这里, 当然要喝口好茶, 选来选去, 就来客台湾青茶, 桂花乌龙吧. 看着茶艺师在预备的时候, 已经是一种享受. 喝口茶, 圆滑的质感, 很清香, 大爱.珊瑚白菜卷 $80 四款头盘, 前三者是谭家菜, 最後一款是京鲁菜. 当然以谭家菜的最为吸引, 珊瑚白菜卷, 用白菜去卷着芒果, 吃的时候, 先吃到微酸的白菜, 再吃到甜美的芒果, 有意思.五香小黄鱼 $110 五香小黄鱼, 做法很复制, 是先腌, 再煎, 後卤, 也是这样子, 才能够做到五香的效果.谭府烤叉烧 $110 到星店, 总爱吃叉烧, 但这里的谭府烤叉烧, 是有点酒香, 也有甜味, 这种做法, 跟广式叉烧相比, 只能说, 是各有特色吧.陈醋伴蜇头 $270 陈醋伴蜇头的亮点是那老陈醋, 配上清爽的海蜇头, 很开胃的头盘.茉莉海蚌清鸡汤 $90 其实京花轩的菜式也不算是全部皆很名贵, 如茉莉海蚌清鸡汤, 就是很大众化的价位. 而那个清甜的清鸡汤, 饮过後余韵飘飘. 刚刚在说, 这里的茶很有水准, 而这客汤也巧妙的加添了点点茉莉花香, 作出点缀.蟹肉黄烧鱼肚 $980 招牌菜, 是不能不吃的, 说的就是蟹肉黄烧鱼肚. 制作过程相当繁复, 目的只是为了重构昔日谭家菜的原貌. 鱼肚软腍而入味, 特别是那个浓鸡汤, 跟鱼肚很匹配, 加上鲜蟹肉同吃, 最能突出那阵鲜味.清炒百合五彩蔬 $120 菜蔬方面, 清炒百合五彩蔬是功夫菜, 用腐皮包着百合, 蕃茄, 白果, 莲藕, 以及西芹, 清清的, 很健康.艾窝窝 $60 京式宫廷甜点, 在京花轩, 特别有风味. 艾窝窝是用糯米包芝麻, 合桃, 冰糖, 以及果仁, 甜美而细腻.驴打滚 $60 驴打滚也是以糯米为外层, 中间的是香甜的红豆, 小巧的一件点心, 吃的时候, 记得要喝口茶, 才能够感受到那宫廷的味道.芒果奶冻 镜头一转, 最後还有芒果奶冻, 香甜而滑溜, 为这一晚来个很好的总结.走进京花轩, 就像走进宫廷一般, 在这里吃着经典而高水准的谭家菜, 很难得. 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 2017-01-25
2395 浏览
或者先由京花轩的菜系说起, 打开餐牌, 您会看见这里的菜式会细分为四个范畴, 分别是谭府风味, 京鲁风味, 四川风味, 以及广东风味, 当中的主打必数谭家菜, 毕竟在港澳能够吃到谭家菜, 实在不容易, 也是在厨师团队的努力下才能够把这菜系带到大家面前.京花轩是米芝莲二星店, 也是福布斯旅游指南的五星餐厅, 单由踏进餐厅的一刻, 已经感受到那个气派, 华丽的装修, 细致的摆设, 就像把昔日的宫廷重构出来. 在这里宴客, 一定不失礼. 一直希望来京花轩吃一餐, 但小晴晴又不能够内进, 终於等到这次两口子来澳, 就有机会一嚐这里的谭家菜.京花轩特配茶 $30: 9分, 先来一杯京花轩特配茶, 喝这杯茶也有个次序, 就是先闻闻茶的香味, 然後再倒进茶杯内享用. 特配茶混合了乌龙茶, 菊花, 桂花, 以及兰花, 花香突出, 味道带点香甜, 轻柔, 马上为这一餐下了一个很好的印象.餐前小食: 接下来的是amuse bouche, 始终是顶级的中菜厅, 各项配套一定做足. 当中的酸甜鲍鱼, 鲍鱼质感鲜爽, 面头的是红莓, 两者结合一起, 酸酸甜甜的味道, 很开胃. 至於炸云吞, 很香脆, 内里的馅料有鸡肉及马蹄, 很爽口.桂花乌龙 $70: 9分, 既然京花轩有专业的茶艺师驻场, 那当然要喝口靓茶. 让文迪去挑选, 她就选来桂花乌龙, 是青茶的一种, 来自台湾, 带花香, 质感圆滑, 很适合搭配海鲜类的菜式, 一面吃蟹肉黄烧鱼肚, 一面喝桂花乌龙, 很匹配.珊瑚白菜卷 $80: 9分, 接下来是四款头盘, 珊瑚白菜卷是谭府风味, 清爽的白菜, 带点微酸, 内里卷着的是香甜的芒果, 酸中带甜的组合, 很开胃, 清新.五香小黄鱼 $110: 9分, 至於五香小黄鱼也是谭府风味, 小黄鱼先腌, 再煎, 後卤, 质感酥脆, 肉嫩, 味道复杂有层次, 做得小巧而细致.谭府烤叉烧 $110: 9分, 继续下来的也是谭府风味, 说的是谭府烤叉烧. 谭家菜的叉烧, 跟广式的叉烧相比, 是带点酒香, 也带点微甜, 加上肉质很软腍, 感觉别不同.陈醋伴蜇头 $270: 8.5分, 最後一款前菜是京鲁风味的陈醋伴蜇头, 用上的是老陈醋, 很入味, 而海蜇头本身亦很清爽.茉莉海蚌清鸡汤 $90: 9分, 来到汤品, 就是京鲁风味的茉莉海蚌清鸡汤. 汤头味道相当清甜, 带微微的茉莉花香, 很喜欢那淡淡然的感觉, 再加上海蚌同吃, 正好提升了汤的鲜味.蟹肉黄烧鱼肚 $980: 9.5分, 说到京花轩的招牌菜, 又怎少得蟹肉黄烧鱼肚这谭府风味的菜式. 鱼肚质感相当软腍, 满满的吸收了底下的汤汁, 超入味, 而汤汁本身是浓鸡汤, 跟刚才的清鸡汤相比, 带来两个不同的层次, 味道香浓. 另外还有不少鲜蟹肉, 相当鲜甜, 鱼肚跟蟹肉同吃, 很讨好.清炒百合五彩蔬 $120: 8.5分, 当然也要来点菜蔬, 就是京鲁风味的清炒百合五彩蔬, 用腐皮包好, 内里的是百合, 蕃茄, 白果, 莲藕, 以及西芹等等, 是为五彩, 卖相精致, 用料健康.艾窝窝 $60: 9分, 来到最後, 是两款宫廷小点. 艾窝窝是很传统的京式甜点, 糯米皮质感烟韧, 内里的馅料包括有芝麻, 合桃, 冰糖, 以及果仁等等, 味道甜美. 这时候, 最适合喝一口茶, 吃一口甜点, 感觉上, 好像回到过去.驴打滚 $60: 9分, 艾窝窝比较少机会吃到, 另外一款甜点驴打滚就很熟悉了, 也是用上烟韧的糯米皮, 内里的是红豆, 蛮香甜的.芒果奶冻: 最後还有petit fours, 说的是芒果奶冻, 芒果甜美, 奶冻香滑, 特别是刚吃完两款宫廷小点, 来一客芒果奶冻清清味蕾, 很恰当.连续五年得到米芝莲二星的京花轩, 整体水准甚高, 无论是装潢, 格局, 菜式, 以及服务皆是顶班的, 单是一道蟹肉黄烧鱼肚, 已经尽显谭家菜的风范. 这两粒星, 实至名归. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
Thanks to Wynn's Casino and Hotel for the invitation to dine at their recently Michelin crowned Golden Flower, one of their 2 restaurants serving a variety of Pekinese cuisines. Even before their opening, Wynn’s had begun to scout for the right Head Chef for almost 3 years just to fulfill this role and my previous review can be found below. Chef Lau’s family trickled down from one of the very few privileged to have served Imperial Cuisine directly to Beijing’s Chinese Emperors. The kitchen specializes in Tan Cuisine 谭家菜 which is slightly influenced by Southern Chinese food, but they are equally adept at Beijing Imperial Cuisine 鲁菜 by default, and since Chef Lau has also been trained in Sichuan 川菜, his team is finely balanced between cooking 3 different types of cuisines within China.. This is my 2nd visit to this restaurant upon an invitation by Wynn’s hotel, let’s see what they have organized for us tonight.******************************Pretty and making us feel like an Emperor tonight..姜汁桂花鱼片, 水晶肘子, 老陈醋伴蜇头, 珊瑚白菜卷 -Sliced Fish with Ginger, Chinese Pork Terrine with Aspic, Aged Vinegar & sesame Jelly Fish, and Slow Braised Cabbage wrapped with Mango and Ginger. All executed well, I liked the Cabbage roll and the Jelly Fish the most personally. ~ 7/10.茉莉海蚌清鸡汤 – MOP $60Chicken Consomme with Clams and Jasmine Flowers -The Sea Clams 海蚌 being referred to were actually Surf Clams, same as Japanese Hokkigai. The soup was kind of nice but had too much Chicken broth flavour than seafood and the Jasmine wasn’t apparent enough. But generally it was still very pleasing, bar the overall balance. ~ 6/10.蟹肉黄烧鱼肚 – MOP $688Fish Maw and Crab Meat in Superior BrothThis was expensive but very utterly good! This was to me and my dining companion the biggest highlight and I couldn’t help chow down the whole thing! The dried fish maw is soaked then expanded for many hours with oil instead of water, which gives it a more porous form to absorb in more juices. The base stock made of chicken and ham is gorgeous, the freshly dismantled crab meats were amazing in sweetness. It just all worked so well together. This was simply sublime ! ~ 12/10.谭府罗汉大对虾 – MOP $298 Duo of King Prawns The left is the Prawn tail wrapped with fried Crab meat mince. It’s like a reverse version of Crab claw filled with Prawn mince. The right side is a very big prawn’s front body, cooked in a sweet and sour sauce. It was slightly overly-cooked hard and the sauce could really do with some spice or other 3 Dimensional component to make it more interesting! ~ 6.9/10.脆皮紫菜包 & 家常肉饼 -Crispy Seaweed Roll filled with Glutinous Rice and Chinese Sausage, was missing the advertised seaweed bit and could do with more than 1 small piece of sausage inside. But the glutinous rice texture was ok. The other Pork Minced Pancake (Right) I have already tried before and was so juicy and likable once again. I much preferred the one on the right ! ~ 4/10 & 9/10 .豉汁蒸东星斑 - Soy Sauce Steamed Grouper FishThis was cooked ok-well with a sweetish soy based sauce. The fish was definitely very fresh as it retained that right texture and fish flavour, without having been refrigerated for too long. Might benefit from being steamed just a tad shorter in timing ~ 7.5/10.Tea with 4 types of Flowers and Leaves - 兰花, 桂花, 菊花, 乌龙 The tall cup is said to carry more aroma, I have already tried this before. The shorter & broader glass extracts the finer layering within the tea. It’s the Riedel glass equivalent of Chinese tea..From Top Right 豌豆黄, 芸豆卷, 驴打滚, 艾窝窝 -Some Beijing/Pekinese style desserts, usually carries some sort of chewiness factor in most items. These were nice enough, especially the 2nd 芸豆卷 and 3rd 驴打滚, the only let down was the bottom right 4th 艾窝窝 which had a hardish skin though. ~ 8/10.豆蓉包, 酸梅汤 – Minced Beans Crust with Coarse Red Bean filling, with a side of Plum TeaA traditional Beijing finish. .Interior is decorated with Bling Bling and Flowers -The food here has elegance, and some of the food especially are prepared meticulously and the cuisine is one of it’s kind in Hong Kong and Macau. From my previous visit – I found the Dim Sum items to be even classier. There are many more dishes to be explored at this Michelin 1 Star venue.. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)