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| 餐廳: | 唐閣 |
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於此國泰夥伴餐廳用餐賺里 ! 國泰會員用餐消費最高可賺取HKD4=3里數。受有關條款約束。 |
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港鐵尖沙咀/尖東站 C1 / L5 出口
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電話號碼
21327898
開飯介紹
唐閣在古典奢華的氛圍中為客人提供正宗粵菜。餐廳由中餐行政總廚鄺偉強師傅掌舵超過20年，團隊在他的帶領下屢獲殊榮。
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獎項殊榮
米芝蓮二星餐廳 (2009-11, 2014-15), 美食之最大賞 (2014), 米芝蓮三星餐廳 (2016-22)
特色
同客食飯
附加資料
All patrons should dress in smart casual attire, and must wear covered shoes and sleeved shirts. No shorts, singlets or flip flop casual shoes are allowed.
營業時間
今日營業
11:00 - 15:00
18:00 - 23:00
星期一至五
12:00 - 15:00
18:00 - 23:00
星期六至日
11:00 - 15:00
18:00 - 23:00
公眾假期
11:00 - 15:00
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
有關餐廳
有關獎賞計劃
優惠
| 餐廳: | 唐閣 |
|---|---|
| 優惠: | 國泰會員用餐消費最高可賺取HKD4=3里數。受有關條款約束。 |
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條款及細則:
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相關文章
今日到訪－家位於尖沙咀酒店內的米芝連三星餐廳：唐閣。店面的裝修富麗唐煌，以大象灰色及金色作主調，布局舒適，格調高雅而寧靜。今日是年三十，上午十－到達，點了午市套餐四十分鐘，－道菜也沒有上，加上店員漠視我向他揮手，真係米芝連三星嗎？他們失誤，只說看漏了單，也不和我們道歉，只顧和熟客交談，真的叫人失望。及後，我們叫了經理了解，她的態度比穿西裝的男服務員好－點，就說了對不起了事，算了吧。海蜇叉燒拼五香脆燒素鵝這海蜇是爽滑的，不用費勁去咀嚼；而燒素鵝很脆，是正常水平，沒有五香滋味；叉燒大大件，蜜汁風味，半肥帶瘦，有少少燶邊，有部分肉質比較鞋。白灼螺頭片這螺頭片灼得剛剛好，十分爽滑，但沒有什麼味道，加上比較淡口的豉油和自家製xo 醬，比較惹味，多－份xo 醬瑤柱的鮮味。蟹肉雞絲燴官燕這燴官燕用上上湯，湯汁唔太稠厚，大量蟹肉和雞絲，其實不太吃到官燕，但味道算不上wow, 但整體是平穩ok的。紅炆老虎斑這老虎斑大大條，店員分好幾份上枱。老虎斑魚肉蒸得很嫩滑，炆得十分入味，是高湯蠔皇風味，加上爽口的冬茹、索汁的腐皮，十分滋味。和牛點炒香苗這和牛炒飯炒得幾乾身，粒粒分明，而且不太油膩，和牛粒加上松子仁、香荵和雞肉，味道幾豐富，不錯。旦白杏仁茶這杏仁茶十分香滑，啖啖旦白杏仁香，而且輕輕的甜，十分滋潤。除了欠理想的服務，食物水平是ok的，但是否米芝蓮三星水平呢…. 以這個價位有不少的選擇。
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📍 唐閣 T'ang Court📍 尖沙咀 𝗧𝘀𝗶𝗺 𝗦𝗵𝗮 𝗧𝘀𝘂𝗶 • 北京道8號香港朗廷酒店1樓及2樓〔 follow me on instagram @sikbaobaola ! ^^ 〕-Awarded three Michelin stars for consecutive years, < T'ang Court > at The Langham Hotel serves some of the most sophisticated Cantonese dishes in Hong Kong. And it is one of the few Cantonese restaurants around the world to receive this award!Their signature [ Baked stuffed crab shell ] is a not-to-be-missed! Generous amount of crab meat, onion and cream sauce - so flavorful! If you are a fan of Cantonese barbecue pork, be sure to try their [ Char siu ] too! [ Fried rice with Wagyu ] was also very impressive. Besides, staff is attentive and knowledgeable about their menu.Got some complimentary birthday buns too as the restaurant knew we were having a birthday celebration there. How sweet!-(𝗦𝗲𝗲 𝗽𝗶𝗰𝘀 𝗯𝗲𝗹𝗼𝘄! ☟☟)=位於尖沙咀朗廷酒店的《唐閣》主打經典粵菜已連續數年榮獲「米其林三星」殊榮🌟這次趁著家人生日，終於可以一嚐究竟-唐閣佔地兩層，裝潢典雅等待上菜的時候，不妨欣賞一下在餐廳周圍掛著的畫作是日餐廳安排了我們坐在下層樓底不高，感覺不算闊落雖然桌與桌之間隔得滿遠，但還是可以聽見鄰座談話內容-訂座時已預訂菜式，備註了慶祝生日，餐廳還贈送迷你壽桃呢，非常貼心每道菜之間相隔一段時間才上下一道，所以都吃了差不多三個小時而且吃到第二、第三道菜已經飽了一半，所以外帶了不少食物菜式有水準、服務專業，是慶祝的好地方人均一千塊，吃得飽飽，還可以留第二天繼續吃，所以還算划算-〔釀焗鮮蟹蓋〕真的值得一試🦀另外本來也想嚐嚐招牌的〔唐閣寶盒飯〕，但是日並沒有提供於是按餐廳推薦，改選了〔和牛粒炒飯〕，想不到很有驚喜呢✨-椒鹽鮮鮑魚（前菜）首先有是日前菜〔椒鹽鮮鮑魚〕鮑魚咬口十足，表面的椒鹽又香口又惹味•蜜汁餞叉燒 ($360)Cantonese-style barbecue pork叉燒是半肥瘦的，口感跟味道都剛剛好真想配上一碗白飯！不過喜歡吃瘦叉燒的朋友可能會嫌肥肉太多～•釀焗鮮蟹蓋 ($250)Baked stuffed crab shell with crab meat, onion and cream sauce餐廳最最最招牌的〔釀焗鮮蟹蓋〕🦀絕對是衝著這個來的！超大的一件，金黃色、「脹卜卜」，賣相非常吸引！放上桌作展示後，服務員會把蟹蓋用毛巾包裹，方便進食外層炸的酥脆，裡面熱呼呼，釀入超級多的蟹肉，跟洋蔥、奶油，超滋味真的不會令人失望呢👍份量很大，吃了這個已經有點飽了😂•花膠瑤柱羹 ($190)Braised conpoy with shredded fish maw soup湯羹用料十足，每一口都吃到花膠絲跟瑤柱，感覺很矜貴呢•北京片皮鴨 (兩食) ($1,100)Roasted Peking duck (Two courses)超大隻的烤鴨🦆店員會在旁把鴨皮片成一片片，還細心的把多餘的肥膏去掉，心思十足因為鴨子先是烤熟表皮，而內殼是半生的，所以鴨肉先不吃，準備二食如果想在這個階段吃鴨肉的話，記得要早一日跟餐廳溝通，把鴨子烤熟鴨皮非常香脆，用餅皮包著鴨皮、青瓜、京蔥，滋味滿滿餅皮架在蒸氣爐上，可以一直保持溫度，十分貼心•生菜片鴨鬆 Sautéed minced duck餘下的鴨殼二食，我們選了生菜片鴨鬆鴨肉跟馬蹄等配料同炒，香氣濃郁可以用生菜包裹同吃•蜂巢乳香銀鱈魚 ($480)Golden-fried cod fish taro puffs, diced cod fish with preserved bean paste sauce擺盤精美，而且堆成心型的青瓜也可以吃可惜是家人不太喜歡的一道呢🙈銀鱈魚切成一粒粒，香炸，再裹上南乳醬嚐不到鮮嫩肉質，南乳醬的濃郁也遮蓋了銀鱈魚的魚香伴上蜂巢芋角，個人是滿喜歡的～•鮮菌粉絲雜菜煲 ($230)Mixed vegetables and mushrooms with vermicelli in clear soup雜菜煲清清的，不用多餘的調味，已很好吃🥬•和牛粒炒飯 ($340)Fried rice with Wagyu beef本來想點招牌的〔唐閣寶盒飯〕，可惜已售罄退而求其次，點了餐廳也推薦的〔和牛粒炒飯〕，想不到很有驚喜呢✨飯粒跟和牛粒、芫荽同炒，最後加上橄欖果仁炒飯香氣滿溢、粒粒分明•甜點最後還有餐廳奉送的甜點包括梨形的鳳梨酥、桂花糕，還有壽桃🍑 超級滿足！•中國茶 ($40/位)-
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I used to come to this restaurant quite frequently many years ago, but since it got the Michelin 3-star status, my last visit was already about three years. Returning today I want to see whether they continue to keep up to the great experience I used to get.Even though the décor has not changed for many years, the restaurant still exhibits a nice ambience and not dated. Seated comfortably, the tables are spacious and sparsely separated, allowing good privacy. Decided to order a la carte, we are served a complimentary amuse bouche. The Salt and Pepper Abalone is very appetizing, with the right balance of salty and spiciness. The abalone is cooked just perfect, can easily bite through without cutting into smaller pieces.Originally picking a bottle of Australia Semillon, unfortunately it is no longer available. The staff brings me a couple of other Australia whites and I end up choosing Brygon Reserve ‘The Bruce’ Chardonnay 2009 ($1,050) from Margaret River. A versatile wine to pair with dishes.The signature Baked Stuffed Crab Shell ($250 each) is beautifully deep-fried, with a golden-brown crust. Inside are stuffed with abundance of crab meat, which has been mixed with onion and cream sauce. The delicate flavours of the crab meat are very delicious. Best in town in my opinion.I have Braised Mixed Seafood with Bean Curd in Hot and Sour Soup ($240). The soup is very tasty, having the right intensity of sour and spicy flavours, with the addition of some aged Zhejiang vinegar to increase the complexity even further. The lobster and scallops, and the crab meat on some silky soft bean curd, has the sweetness of fresh seafood to complement the flavours of the soup. My wife has picked Braised Conpoy with Shredded Fish Maw Soup ($190) and she likes that very much as well. Then it is Baked Stuffed Sliced Grouper with Shrimp Paste and Port Wine ($400). The original portion has eight pieces, but the staff helpfully recommends us to order half portion to save our stomach for other dishes. The texture is wonderful, with the bouncy minced shrimp paste stuffed to the grouper fillet, absorbing the sweetness and savoury from the port wine in the baking process. The specialty for winter is Stewed Lamb in Casserole ($980). Heated on stove on the side before serving, it is bubbling hot, with plenty of tender lamb, black mushrooms, bean curd skin, water chestnut and bamboo shoots. Great in taste and not salty, even without dipping in the fermented bean curd sauce it is flavourful enough. Adding lettuce to the casserole after half finishing, the vegetable soaks up the sauce which makes it equally delicious. It might seem expensive, but I strongly recommend it to lamb-eaters. For dessert we have Sesame Rolls ($60) to share. A traditional dim sum, these sesame rolls are not too sweet, with some toasted white sesame sprinkled on top to give a better appearance and texture. Very good but we think the portion size might be a bit too small. The restaurant also has other complimentary dim sums, including Osmanthus Jelly, made from the honey-scented osmanthus, wolfberries and rock sugar, in a heart-shaped jelly. The other looks like a mini pear but is in fact a pineapple pastry. Both are very delicious. Wrapping up I have Baked Sago Pudding filled with Lotus Seed Paste ($70). Another traditional dessert, the surface of the pudding has been caramelized with wonderful fragrance, and the sago is good in texture. The lotus seed paste is not too sweet as well. My wife has picked Sweetened Red Bean Soup with Tangerine Peels ($70) and is also very nice.Service is impeccable, with the staff friendly and attentive. After 15% discount, the bill on the night is $3,458 and is reasonable considering the quality of the food, the ambience, and the service. Really enjoy the dinner and T’ang Court remains my all-time favourite Chinese restaurant in town.
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一直想到訪唐閣，一試米芝蓮三星中菜廳的質素。剛巧有朋友在這裏設飯局，當然立刻答應。餐廳的環境及裝潢以中國風為主題，非常高雅、不落俗套，設合其五星級酒店高級中菜廳的身份。服務人員的態度亦很殷勤親切，令整餐飯也吃得很愉快。所有菜式都很高質素，尤其推介餐廳的首本名菜釀焗鮮蟹蓋和菜遠蔥燒牛柳粒。冬瓜盅釀焗鮮蟹蓋一上枱見到這個焗得金黃的釀蟹蓋，視覺上已覺非常吸引。蟹肉份量很多，可以說是啖啖肉，而洋蔥及忌廉的比例剛好。菜遠蔥燒牛柳粒雖然不是特別菜式，但更見廚師功力。牛柳本身的質素高，炒得很嫩滑，入口滿滿的牛肉味。北京片皮鴨銀鱈魚精美甜點
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適逢又有零房價staycation, 為左試下米芝蓮三星唐閣book左行政房，有$2600可以食野。頭盤：椒鹽鮑魚，椒鹽味香，鮑魚剛剛好熟，爽口。以為美妙既開始，點知係惡夢既開端。。。第二道：叉燒。 淋身，咸左d。$200係可以既，但唔值$360第三道：蟹蓋。 炸得好靚，料好足，但洋蔥搶味，食到一半就好漏。第三道：蝦乾小炒皇。 惡夢！！！蝦乾冇味，銀魚仔炸過火，超大燶味，成碟比返佢。第四道：片皮雞2食。 雞皮非常脆，雞太熟，熟到好鞋口。有野熱住d春卷皮非常加分。第五道：豉椒雞煲。上枱已經聞唔到香味，食落去冇咩味， 沒豆豉，見到N甘多粒乾蔥，都冇乾蔥味，完全錯晒。。。甜品： 好食！！ 個鳳梨酥一流！！總結：人生第一次食米芝蓮三星，失望而歸！！ 三星裝修及價錢，食物完全食唔出佢憑咩三星。佢d廚應該換晒，如果再係甘既質素，2023年9成保唔住三星架啦。
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