金貴軒海鮮酒家

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金贵轩在威尼斯人内，某日在这里逛街顺便在这里饮茶，原来这里的点心不错，推荐生煎包及素肠粉，生煎包用石锅上菜以保持热度，锅底垫了一些生葱，不知是否用了牛油，吃时有满满的牛油香。素肠粉里头包了罗汉斋包括本耳、萝卜等等，肠粉皮算滑吃起来颇清爽。这里的菜单有英文的，外国朋友来澳门旅客时可考虑请他们来这吃点心。 继续阅读

The Chef here used to work in Lei Garden especially in the Singapore branches, and 金贵轩 is the latest name replacing the previous Cantonese restaurant it took over, since shareholder ownership did carried a slight change in the background. This restaurant concentrates a lot on Chinese Medicinal and Healthier recipes, especially when one of the owners is a Doctor himself. Four separate groups of friends were simultaneously in Macau and the middle person gathered all us up to try out this relatively new but unknown restaurant, together with the owner. The part owner was so generous he paid for the meal in the end and also opened a few XO bottles for the boys, after the ladies retreated back to their hotels.._ In St Mark’s Square - This area has undergone dramatic changes in the restaurants set up.  Even the Maxim’s originally from Paris has now sarcastically become a Minim’s!!   Yet still carrying the 1st commercial Synesso Coffee machine in use i HK/Macau_ 花胶炖竹丝鸡 - Double Boiled Fish Maw with Silkie FowlThe fish maw is gelatinous thick, but it was the soup depth which had us blown away, it would have needed a lot of base ingredients to achieve the ‘stickiness’ to the lips._ 鲍片海鲜汤 – Abalone & Seafood Soup, with Lime WedgeThe lime apparently elevates the seafood freshness. This was also excellently done and one of the best soups I have had which wasn’t just all talk but not performing. This was pure seafood essence. *Obviously remember that we were dining with one of the Bosses, it had better be good! We will just have to visit here separately again to see.._煎鹅肝拼杂苺 – Pan Fried Foie Gras with Mixed Berries and CroutonsI took a small bite out of curiosity but that’s it. Didn’t really think it had a place in a Cantonese restaurant…_ 燕窝炒蛋白 并 炸鸽子蛋 – Birds Nest Stir Fried Egg White in a Fried Nest, with Fried Pigeon EggsThis was a well executed dish. The egg white was smooth but not sticky like some places using too much flour, the fried pigeon eggs are used because they have less cholesterol than quail eggs. _ 玻璃虾伴西班牙火腿 x 山葵蛋黄酱虾球 – MOP 268Sauteed ‘Crystal’ Prawns paired with Spanish Iberico Ham for the saltiness umami balance, on the right are Wasabi Mayo coated Fried Prawns. Both were done expertly and the usage of Spanish ham seems to be a trend but here the pairing was indeed smart!_玻璃虾球伴中式云腿 – ‘Crystal’ Transparent Prawn with Fried Yunnan Ham, Fermented Shrimps Paste SauceThis is the Chef’s variation to the above crystal prawn and is much larger and crunchier, requiring a lot of preparation effort. Again the fried Yunnan Ham which is mostly observed in older Cantonese recipes is smart and its slightly honeyed too. Shrimps paste is strong and all the elements tied together very well. Great job._ 川芎白芷鱼头汤 Ligusticum Chuanxiong Hort, Angelica Dahurica with Fish Head & Tofu Soup – MOP 238This is a very typical Medicinal fish soup or stew, especially in Cantonese cuisine and is said to alleviate headaches and period pain, also to enhance blood flow. The large pieces of Mountain Yam inside absorbed in the super sweet soup. I haven’t had a 川芎白芷鱼头汤 of this high quality for a long time - again let’s see if this standard can be maintained when we come back anonymously soon._脆皮燕窝酿鸡翼 – Crispy Air Dried Chicken Wings Filled with Birds NestA lot of people do a similar recipe these days, some use Sharkfin, some use Glutinous or Black rice. The wing itself was super crispy and also carries chicken meat inside. Yes! I am not into those recipes which take out all of its own meat and then stuff something else into it. Here it kept both and was still fried well and moist inside._ 三色猪仔奶黄包 – 3 Natural Colored Piggy Buns MOP 36 Filled with Custard. The dim sum chef’s precision can be seen here, although it would probably work better with the trendier molten salted egg yolk lava.._脆皮咕噜肉 并 酥炸苔条九肚鱼 – Fresh Pineapple Sweet & Sour Pork,  Seaweed Strips Battered Bombay Duck FishThe batter on the pork was the aerated crunchy type I like, but the pork inside could be less leaner as it was too healthy. The fish was fried non-oily but this time I preferred a softer batter instead as per normal, which usually pairs better with duck fish, a super tender melt in your mouth fish – which some people prefer it steamed for the same reason._葡式焗响螺 – Portuguese Curry Sauce baked WhelkHa! I can seriously tell you after eating a few versions of this in Macau, all the Hong Kong versions adopting this Macau curry sauce almost lose hands down without exception. You see, the soul of this dish is the Portuguese Curry, and who can make their curry taste more Portuguese than the Macanese themselves who grew up eating Macanese-Portuguese food? The ones in HK are always yellow and coconut-ty. This whelk here and other Macau versions have a properly spiced curry sauce base which makes the dish jump to another level in sophistication._辣子虾球 – Fried Sichuan Chili PrawnsInterestingly I just had a similar dish in Shanghai which also cooked a ‘dry’ fried version instead of the sauteed ‘wet’ version. Both did it with flying colours. Crunchy tasty prawns, adequate batter thickness, hot but not disturbing, and it has that proper sichuan pepper numbness! When I eat this or similar dish in HK I am always like what happened to the numbness bit? It even happened recently when I went to San Xi Lou – which to me was majorly toned down._豉汁蒸盘鳝 – Black Bean Sauce Steamed Eel I was not too happy with the presentation, as ‘盘鳝’ should look exactly like a 盘, which is like a round container. Usually either the eel strips are formed around as a circle or somehow it has to be circular. That aside, the taste was decent yet the sauce could handle more garlic and even more soy beans flavour._四川水煮龙趸球 – Sichuan Shuizhu Chili Oil Giant Grouper Fillets MOP 298You taste the Freshness of the fish first, before the Hotness and Numbness arrived until much later. This is the essence of Sichuan/Chongqing cuisine – balance. I can’t pinpoint it precisely however as the smell of this Sichuan dish was too clean for me, I suspect it was a bit cut back on the 5 toasted spices?_星洲黑胡椒蟹 – Singaporean Black Pepper Crab MOP 438The crab meat was good along with the peppery sauce but we commented that the original Singaporean version would be much drier without that starchy sauce. I personally also like a dab of white pepper in this recipe as the fragrance is enhanced a lot!_腊肉炒芥兰 – Cured Pork Belly with Stir Fried Gai LanThis is one of my favourite recipes or sometimes with Roast Pork Belly, or Salted Pork. The vegetables were tender and young. So good with rice._桂花 凤凰炒长远 – Fried Vermicelli with Scrambled Eggs and Bean Sprouts, Dried Conpoy 长远 refers to the soft but long vermicelli noodles and since this is the Shark Fin-less version its name changed slightly, albeit this one also had no crab meat. This dish is said to really test the chef’s wok frying skills, as he has to toss fry the noodles with the eggs and sprouts but create an Osmanthus look-alike effect. If you look up what Osmanthus Flowers look like, I think the Chef did a good job here._ Osmanthus Flower Original Source: ( http://goo.gl/1Jsq33 )_芝士海鲜蟹盖焗饭 – Cheese and Seafood Baked Rice We have been eating for over 5-6 hours for this meal as there was a lot of guy’s chat amongst us after the ladies left, hence we ate so much as we were drinking XO and then eating non-stop. Since I was relatively sober I remembered the food details a bit luckily. I think this was decent and with dry rice grains. To me however I wanted more eggs inside the rice to pair with the wettish seafood._ 秘制酱美国牛肉干炒河 – MOP 98Supposedly their strong dish here, the sauce was indeed complex and the beef flavourful without being artificially tenderized. By the time we received this in the end, apparently the Head Chefs have retired due to tireness and so this was fried by a more junior chef and came out today a little broken up. But it has potential. Totally non-greasy at the bottom too… Will come back to re-try and see if that was just an excuse_ 龙虾汤黄金泡饭 – Golden Lobster Soup with Deep Fried Rice Pops and Chinese Crullers MOP 228 This is a Signature here and wow this was intense in the flavour. Sometimes the rice is served as both fried and as normal rice, but here there were so confident they served it with crispy rice only. Very creamy and addictive… best version of this I have ever tried anywhere. _ Chinese Crullers Dipped into the Golden Lobster Broth - I was so full but I inhaled the whole thing as I have never experienced this quality before and won’t know when I will again. Hope this high standard is repeatable!! Coz I am coming for you and the soups above._2 Layered Osmanthus Goji & Coconut Milk Puddings - I prefer more Osmanthus flavour but the bottom coconut layer was a good contrast. 2 dim sum desserts combined into one smartly._ Pomelo, Mango & Sago Soup, with Mango Pudding - Like the Dessert Soup more, it has fresh mango and pomelo taste. Many shops hardly get this bit right, unless you go to specific dessert shops in HK or Macau._ It was Generally Very Impressive, especially with the Herbal Soupy dishes and the ending Lobster Broth with Fried Rice Pops -Of course going to an Invitational Nature Tasting event might occasionally make the final taste slightly biased, but when you are eating together with the Boss the whole night, I think we definitely would have gotten the best food available! But if this was indicative of it’s potential, I will definitely want to be back and re-try it on my own before I pass on the final judgment Price: Approx. HKD $400–$500 + 10%Food: ♕♕♕♕ to ♕♕♕♕♕ (Note this was dined with the Boss, and he Paid the Bill)Address: 路氹城威尼斯人购物中心圣马可广场3006舖Cotai, Venetian Shopping Mall & Casino Complex, St Mark’s Square, Shop 3006Ph: 2882 9339 继续阅读

威尼斯人中午不愁没东西吃，单是饮茶已有差不多十间选择了，这天本想约澳门友人吃利苑酒家的 (香港的是米芝莲/米其林一星)，但中午订不到位子，就改为试试她建议的金贵轩了金贵轩海鲜酒家位于威尼斯人圣马可广场中，接待处在圣马可广场，但要再坐电梯才到酒家 (我走楼梯算了) 金贵轩的点心款式较为特别呢，我们三个女生都爱尝新东西，当然要点来吃啦 店员先送来小吃，结帐才发现原来要Mop20的不过有我爱吃的酸萝卜及炸鱼仔，总算付得甘心 先来一个秘制酱美国牛肉干炒河 (Mop98)，即是常听到的干炒牛河平常的总是油油腻腻的，女生通常都怕吃胖，原来可以叫少油的喔，罪恶感降低了，多吃也不用担心虽然我吃不出任何秘制酱的味道，但镬气够，河粉条条分明，加些辣椒酱吃好吃呢 鲍罗万有春卷肠粉 (Mop42)，很特别的新派点心，用软滑的肠粉包著香脆的春卷，有趣的二重口感 三色猪仔包 (Mop36)送来时我们不禁同时"哗~"出来，粉色系的小猪包好可爱喔可爱程度连旁边及路过的食客也探头查看呢不过味道普通，里面的奶黄馅淡淡的，可以说完全只有可爱外表而已 石窝至尊生煎包 (Mop42)送来时还听到石窝里传出煎东西的声音，石窝保温效果超高，我隔了很久才吃也是热烫烫的，我觉得像煎香了的小笼包，里面有著很多汤汁呢，吃时要小心不要喷到衣服啊 蟹籽麻辣烧卖(Mop42)，烧卖从小吃到大，但还是第一次吃到麻辣口味的烧卖呢，吃下时舌头麻麻的很过隐，但友人却说太辣受不了 继续阅读

As I was checking out the Venetian, I went to Elegant Seafood Restaurant for dinner.Elegant Seafood Restaurant serves Chinese food in a grand and elegant setting with a huge liquor cabinet located at the reception.Here was what we had:★☆★☆★☆★☆★☆★☆★☆★☆鲨鱼骨花胶汤:This was soup boiled with shark bones and fish maw hence the lovely milky cream colour.The star of the soup was the 1.5cm thick fish maw that had a super sticky texture so you could imagine how much pure collagen was in it.It was such an unforgettable experience eating this because it was so soft and extremely gelatinous which meant it was good in quality.★☆★☆★☆★☆★☆★☆★☆★☆海鲜汤:Seafood soup with clamsThe presentation of this was different, it was served like tea in a Chinese tea pot.There is a wedge of lime to add lime juice into the soup.I tried it without the lime and the soup had strong seafood flavours especially the clam with a sweet aftertaste.After the lime was added, the soup became more appetizing.★☆★☆★☆★☆★☆★☆★☆★☆佛跳墙:Buddha jumps over the wall.This is the famous Buddha jumps over the wall soup that had sharks fin, sea cucumber and fish maw which had a rich taste from the delicacies in the soup.★☆★☆★☆★☆★☆★☆★☆★☆川芎白芷鱼头汤:Fish head soup with Chinese Angelica and Ligusticum wallichii (Szechuan lovage)This is a herbal soup that is good for you. For more details the staff will happily explain it.Anyway, I loved it because it had a strong fish taste with a nice bitterness from the herbs.★☆★☆★☆★☆★☆★☆★☆★☆燕窝炒蛋白 并 炸鸽子蛋:Stir fried egg white with bird's nest and fried pigeons eggThis dish is loaded with protein, the scrambled egg white was silky with delicate pieces of bird's nest in it.As well as the scrambled egg white, there was pigeon egg which had a lovely jelly like texture with an opaque colour.★☆★☆★☆★☆★☆★☆★☆★☆玻璃虾球伴西班牙火腿rawns paired with Spanish hamOn this plate was prawns done in two ways, one was in a crispy wasabi coating while the other one was complemented by the Spanish ham★☆★☆★☆★☆★☆★☆★☆★☆玻璃虾球伴中式云腿rawn with Chinese Yunnan hamThe Chinese ham and prawn were a perfect balance because the saltiness of the Chinese ham was just right.For more flavour, there was prawn paste to take it to another level.★☆★☆★☆★☆★☆★☆★☆★☆脆皮鱼翅／燕窝酿鸡翼:Stuffed chicken wings with sharks fin/bird's nestThere are two choices of fillings, it can be stuffed with sharks fin or birds nest.I had the birds nest version and the chicken wing was crispy stuffed with a fair bit of bird's nest encased in a juicy chicken wing.★☆★☆★☆★☆★☆★☆★☆★☆葡式焗响螺:Baked Portuguese whelkThe whelk was stuffed with diced chicken and crab that was marinated in a lovely thick sauce which had a hint of curry in the taste.★☆★☆★☆★☆★☆★☆★☆★☆脆皮咕噜肉 并 酥炸九肚鱼:Sweet and sour paired with fried bombay duck!https://en.wikipedia.org/wiki/Bombay_duckI must admit the name is weird when I found it from wiki.Anyway, the sweet and sour cannot fail because the pork was crispy and appetizing.As for the fish, it didn't look like fish because there was seaweed mixed in the batter which made it look different but the texture of the fish was really silky just like jelly.★☆★☆★☆★☆★☆★☆★☆★☆辣子虾球Chili prawns:I loved these prawns because there were so many Sichuan spices used to cook this.It had a light crispy coating which released the fragrant flavours with a spicy kick that creeps onto you.★☆★☆★☆★☆★☆★☆★☆★☆豉汁蒸盘鳝:Eels steamed in black bean sauceI loved black bean sauce hence I liked these silky slices of eel in black bean sauce but watch out for the bones though.★☆★☆★☆★☆★☆★☆★☆★☆四川水煮龙趸球:Giant grouper slices in hot chili oilThe grouper fish slices were silky but because they put okra in this dish, the fish was even more viscous with a strong spicy taste that was a bit too spicy for me.★☆★☆★☆★☆★☆★☆★☆★☆星洲黑胡椒蟹:Singapore style crab in black pepperThe crab was cracked nicely so I got to eat big chunks of crabmeat conveniently from the claws which was flavoured deliciously by the sweet black pepper sauce.★☆★☆★☆★☆★☆★☆★☆★☆腊肉炒芥兰:Chinese broccoli stir fried with cured meatI was surprised how nice the cured meat was because the fat on top was crispy and the cured meat was not too salty while the Chinese broccoli was crisp with a sweet taste that didn't have any grassiness to it.★☆★☆★☆★☆★☆★☆★☆★☆芝士海鲜蟹盖焗饭:Baked seafood rice with cheese.Beneath the cheese was rice and lots of diced seafood.★☆★☆★☆★☆★☆★☆★☆★☆凤凰炒长远:This was stir fried glass vermicelli with egg and beanshoots .I loved the fragrant egg taste and springy soft glass vermicelli that went well with the juicy beanshoots.★☆★☆★☆★☆★☆★☆★☆★☆干炒牛河:Stir fried beef noodlesA flawless noodle dish that was not oily.★☆★☆★☆★☆★☆★☆★☆★☆龙虾汤瑶柱贵妃饭:Lobster soup with scallop and crispy riceLast but not least was this golden soup which had a lovely sweet lobster taste with some creaminess that is best dipped with the crueller to soak the broth.★☆★☆★☆★☆★☆★☆★☆★☆三色猪仔奶黄包:Tri colour steamed piggy bun:I was too full to eat this but I was told they use natrual colourings for the bun.★☆★☆★☆★☆★☆★☆★☆★☆◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎Elegant seafood restaurant:Level 5, Shop 3006(Access via St. Mark's Square)TEL:+853 2882 9339https://www.venetianmacao.com/restaurants/chinese/elegant-seafood-restaurant.html 继续阅读

近年澳门的餐饮水准越来越高，无论中菜西餐，都有力压香港名店的趋势。上周四晚，甜魔妈妈到访澳门威尼斯人金贵轩，原来又是收集珍馐百味的藏龙卧虎地！ 多年没有再访威尼斯人，当晚也被老点了一回，又走了一些冤枉路才找到。其实大家找路时别问餐厅名，只要认住三楼购物中心大运河尽头的圣马可广场，就会见到金贵轩。澳门餐厅的高楼底、环境与气派，绝非香港餐厅可以媲美！除了宛如置身水族馆的豪华大厅，金贵轩又设特多连同洗手间的独立厢房，提供高度私隐空间给各式聚会。都说找路迟了抵达... 厢房就不拍了，但带著妹妹，要换片要走动，有房真的方便很多。直接跳到食物吧，很多时餐厅如果汤水做得好，食物也相应有质素得多，这里就是例子。先来的 鲨鱼骨汤花胶汤，以石锅呈上保持熨热温度，入口尽是鲜甜胶质，几乎要浆住咀巴了！花胶也实在厚得夸张... 结果我们要出动刀叉来分吃，而且是点上鲍汁享用，滋味又是一绝！另一款以紫砂茶壶呈上的 鲍片海鲜汤 质感相对较清，但也落足料，鲜甜美味。特别喜欢厨师加上一枚青柠，饮之前挤一点柠汁进汤，那微酸会与海鲜产生意想不到的化学效应哦～也好想好想品尝有天下第一汤美誉、驰名招牌的 佛跳墙；然而自己承诺了「一翅都唔食」，这汇集鲍参翅肚的名汤，这辈子是无缘再重温了。是有点失落，不过仍觉得是对的坚持。不要紧，接下来的 川芎白芷鱼头汤 又是精品来的；川芎／天麻是种味道浓烈的中药，不易处理，这里的鱼汤奶白浓郁鲜甜，正好与药材的味道匹配相合，一碗后还意犹未尽要再添！然后开始一系列精美小菜，首先吃的 燕窝炒蛋白 细嫩动人，加上脆炸紫苏叶，并外脆内软滑的炸鸽子蛋，带来多重口感变化，组合微妙十分滋味。接著 玻璃虾球伴西班牙火腿 也是令人拍案叫绝的配搭，火腿的咸鲜丰富又提升了虾球的味道，两者是估不到的合拍。另一边的 芥末虾球 则爽口得来多份微辛滋味，也很好吃。上述菜式深受食客欢迎，但老板说中式演绎的 玻璃虾球伴中式云腿 也一点不输西式版本。的确，云腿咸鲜得来质感更为松化，不会抢去硕大虾球的爽口感，配搭鲜美的虾酱，果然赞！接著有很巧心思的 脆皮鱼翅／燕窝酿鸡翼，甜魔妈妈吃的当然是燕窝版本。很喜欢这里的鸡翼皮脆之余，还保留适当鸡肉与肉汁，吃时肉汁渗进份量丰厚、原本无味的燕窝，超好吃！特别一提，金贵轩的大厨曾前后在一星利苑及一星MGM 金殿堂任职，难怪功力如此深厚。葡式焗响螺 也是令人回味的菜式。成品火候足又够干身，中间的鸡肉、蟹肉已经浑然天成，每啖都充满香浓葡汁滋味，越吃越想吃下去啊～接著有 脆皮咕噜肉 并 酥炸九肚鱼：咕噜肉有层薄身香脆的炸浆，将嫩滑肉质并肉汁紧锁其中，酱汁又调得酸甜合宜，好吃；九肚鱼清脆不腻，同时里面嫩得惊人，都是显功架之作！接著有辣妈非常欣赏的 辣子虾球，硕大的虾球初进口只有爽脆鲜美，麻香与辣意迟一步才慢慢渗出，之后缠绕味蕾约有数分钟，属后劲凌厉的种类！另一家乡菜式是 四川水煮龙趸球，除非另外指定，否则这里的水煮鱼都选用龙趸；而原来，鱼皮丰厚、胶质重的龙趸拿来水煮，滋味也很一流！当然汤底够香够麻，也是重点。也很喜欢 豉汁蒸盘鳝，那鳝丰腴够肥、肉质弹牙，在香浓豉汁衬托下一点不觉泥味，特别是近皮的位置脂香迷人，一定要趁热享用！好怀念新加坡的胡椒蟹！这里也有 星洲黑胡椒蟹，不过用的是本地而非斯里兰卡蟹，肉质较为腍甜，没那么结实，不过除此之外胡椒香气浓烈，又带辣劲，也是个不错慰藉了。这顿吃得异常丰富又邪恶，也应来碟青菜中和一下。不过这 腊肉炒芥兰 除了芥兰爽脆嫩甜，同上的腊肉也未免太香口诱人！不难估计，结果全部都给吃个清光。临尾的淀粉质环节，先有 芝士海鲜蟹盖焗饭，成品超足料，海鲜与饭的比例约是一比一，加上芝士去焗，自然香口鲜美。老板又即兴加点了 凤凰炒长远，说坊间贵价炒鱼翅易吃，反而这经典粤菜不多餐厅愿做了。而其实，当软粉丝炒得够镬气，配搭细致蛋花、爽口芽菜等，简单得来滋味极佳，很赞。干炒牛河 也是临时加点菜式，很喜欢成品一点不油、调味也令人满意，不过当晚的出品是稍为湿身了些。时间不早了，最后急急拍下吃下 龙虾汤瑶柱贵妃饭，也是时间带妹妹回去休息。不过这饭真的要大赞，那汤底鲜得甜得非常过份！饱极也要全部干掉；当然金银饭也是口感丰富美妙。也补记用餐中段，餐厅特别上给妹妹的 三色猪仔奶黄包。样子真的太可爱啦！而且包身质感很松软，中间的奶黄不是流心但也软滑可口，十分好吃，识食妹妹一吃就是两个～见到妹妹喜孜孜的样子吗？一连吃下两只呢！除了猪仔包，一早吃了粥仔来的她，还吃了鲍鱼、虾球，非常好胃口又识食啊！那晚见到她的好胃口，甜魔妈妈开始不再担心她的康复进度了。如果大家经开威尼斯人又想吃中菜，这里绝对是你的不二之选！ 继续阅读