御花園

营业中

休息中

It’s an excellent meal at Palace Garden Cantonese restaurant at Grand Lisboa Palace御花园. I wanted to come for a long time, after swinging by quickly without sitting down few years back. Finally made my visit last weekend and the experience definitely lives up and beyond my expectations. I would say its quality is way ahead of many other Chinese restaurants listed on Michelin Starred or Asia top 50 restaurants in Macau I tried. We came here for a dinner before the Alan Walker concert. Hence, we picked few dishes from the a-la carte menu due to time constraint. We ordered four dishes in total.Amuse bouche: we were greeted with a roselle-based cold drink and a crab tarte with some mint mixed in it and salmon roe on top. Both were refreshing to start the meal. The mint added to the crab tarte added another layer of freshness. First course: Peony King Tiger Prawn 牡丹虎虾球. This is the 玻璃虾球 recipe, added red prawn bisque as sauce to amplify the overall prawn flavor of the dish. The dish was beautifully presented. The tiger prawn was cooked to the perfect temperature. I have a slight preference on the more traditional way of using a thin slice of Jinhua ham to 提鲜 without sauce, so that the focus of the dish remains at the center tiger prawn piece instead of the sauce. However, the red prawn bisque was a nice fusion way to present the recipe with more layers of prawn flavor, although it did compete a bit with the tiger prawn 玻璃虾球 in terms of flavor.Second course: yellow croaker bisque榄仁菊花黄鱼羹 / double boiled herbal fish soup 药材龙趸鱼汤: we ordered different soup dish. My portion was the fish bisque, it’s quite interesting, like a fish version of Cantonese snake soup 蛇羹, a lot of natural flavor from both the fish and herbs cooked to a perfect thickness for Cantonese bisque. My partner’s portion of double boiled soup tasted soothing too.Third course: Lamb rack roasted with Sichuan pepper. It’s a very generous portion for a fine Chinese restaurant (perhaps we only had 2 pax sharing the dish). It’s nicely seasoned and tendered. We particularly enjoyed the first few pieces as they were so juicy and tendered, though the subsequent pieces dried up a bit after idling on the table in an aircon room.Fourth course: homemade beancurd simmered with sea urchin and other seafood. The dish was soooooo good! It’s a simple dish with with many good ingredients combined. The homemade beancurd was freshly made from the kitchen from scratch, packed with intense soybean flavor (like a nice fresh soymilk - solid version). And the chef went all in with bufen uni, local 水蟹 meat, scallop, etc. Lastly, we finished the meal with a small bite of black sesame roll to complete our dinnerI would definitely come back again to try other dishes on the menu. It’s a very enjoyable dinner, the beautifully decorated dining room and very nice food. I must say the service at the Palace restaurant was impeccable, from booking, reception, food ordering and explanation. I will definitely come back next time when I visit Macau. 继续阅读

去到澳门有一间餐厅，人生入面一定要去一次！位置于澳门上葡京综合度假村老佛爷酒店(THE KARL LAGERFELD)3楼- 御花园🍽️华丽装潢总共花耗3亿✨由35米长订制菊花苏绣、双面苏绣团扇屏风到凡尔赛宫水晶灯，由室内设计到餐桌用具，均做到精致细腻，典雅堂皇，极具气派👍🏻最令我印象深刻菜式非榄仁菊花黄鱼羹莫属，选用三种鱼肉，分别有黄鱼、东星班、鲫鱼熬制成汤羹，加入十五年新会陈皮与榄仁，配上新鲜菊花、芫荽等食材，更添味道与口感层次，鱼脂芬郁，齿颊留香🫶🏻晚膳用餐过程中，服务员亲切有礼，上菜时间拿捏适中，一由踏进餐厅开始贵宾式款待可嘉😄用膳后送上御花园明信片作为纪念，让整个用餐体验锦上添花，最后服务员为我俩展示几间主题房间，下次要预订节日庆祝或者行政套餐，餐厅已经列入我心目中名单内，甚为欣赏，必会二访！迎宾饮料「烟雨胭红」特调汽泡茶「寒山」冰滴普洱生茶前菜榄仁菊花黄鱼羹烟熏伊比利亚黑豚叉烧黑松露酥皮蛋挞黑松露生炒鸡肉饭琥珀银盏炒芦笋鲜百合茅台菊花杏仁冻饭后甜点 继续阅读

今次是第二次来御花园晚膳😋订好6:30pm 入座一如既往，接待人员会沿路介绍餐厅的装修设计风格🎊坐下来，他们先来了一杯welcome drink 及一件餐前小食🍽️今次点了以下菜式⬇️前菜：水晶野菌石榴球小食：蒸脆皮乳猪件及烟熏伊比利亚黑豚叉烧双拼汤𡙡：太史凤凰羹主菜：法国鹅肝纸包鸡主菜：原只鲜蟹钳龙虾汤蛋白饭面：黑松露生炒牛肉饭甜品：百香果黄姜香芒露最后，会递上一杯解腻茶及甜点作结😋要推介的话，我会是说全部，因为他们每道菜式真是十分精彩，给予我一种全新的用餐体验🎉从环境装修，菜单设计到用餐过程，以及服务都堪称完美✅每次吃完御花园后，真心觉得他们必会摘下米之莲星星⭐️⭐️⭐️等到摘星以后要订到御花园应该会比较难，下次再来澳门的话，御花园是必然的选择👍 继续阅读

与家人来吃午餐，同一枱食客只可点同一款套餐，因想试多一些点心，所以最后拣了午市行政套餐。周围环境均有不少打卡位，一定令你满意。各人亦叫了季节特定冷有气冻茶，很特别。餐前先送上一小杯果汁饮品，很开胃。每款点心均十分精致美味，驰名甘笋汁做皮的蓝天使虾饺和波菜汁做皮的鲍鱼豚肉烧卖，用料上乘有咬口。脆网澳带卷，入口松脆，个人首选雪山黑椒和牛饱，若非吃不下，还真想再来一个。还有很鲜甜的蟹肉瑶柱带子灌汤饺，高汤味美整只灌汤饺仍可用筷子夹起，内里汤包满满的。炆小牛排十分腍和入味，也不用刀叉切开，最后的小青瓜和酸蕃茄也配合得宜。主食鸳鸯米可口不油腻，伴碟的芥兰也切得精美。最后甜品是丹桂花鸡头米，连不吃甜品的家人也赞许，还有芒果糯米糍，芒果肉齿夹留香。因有家人不吃海鲜和想试其他，另叫了 豚肉叉烧 和 酿蟹盖，叉烧肉腍，调味香浓，与香港十大叉烧店可作对手，蟹盖用材满满，大家分开试试，也剩不少。总括来说，物有所值，若你先到赌场登记实体会员，单点或套餐也有九折，不要错过，值得再试。 继续阅读