唐閣

T'ang Court
107
36
6
餐廳: 唐閣
優惠: 食飯都有得賺里數? 仲唔即刻訂枱?
星期一: HKD1 = 1里数,星期二至日: HKD2 = 1里数 (埋單前記住講聲「我要賺里數」!) 優惠受有關條款約束。
條款及細則:
  • 會員惠顧滿認可消費額(最低300港元,最高10,000港元)可賺取「亞洲萬里通」里數。
  • 會員在星期二至日 (星期一除外),每消費HKD2可賺1里數。
  • 會員所賺取之「亞洲萬里通」里數將根據賬單總金額計算,包括服務費及稅項,但不包括小費。
  • 於節日期間惠顧夥伴餐廳之推廣餐膳,或未能賺取「亞洲萬里通」里數。請於惠顧前先向有關餐廳查詢。
  • 額外「亞洲萬里通」里數將於餐膳後7個工作天內存入會員賬戶。
須受其他「亞洲萬里通」條款及細則約束。
須受其他「亞洲萬里通」條款及細則約束
港鐵尖沙咀/尖東站 C1 / L5 出口 繼續閱讀
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。 繼續閱讀
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 (2016-20)
特色
同客食飯
附加資料
客人敬請穿著休閒服飾,必須穿上包趾鞋及有袖襯衫,不可穿著短褲、無袖汗衣或人字拖休閒鞋。
營業時間
今日營業
12:00 - 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
付款方式
Visa Master 現金 AE 銀聯 JCB Diners
座位數目
182
其他資料
網上訂座
酒精飲品
自帶酒水 詳細介紹
切餅費 詳細介紹
VIP房 詳細介紹
泊車 詳細介紹
電話訂座
賞訂座積分
加一服務費
電視播放
前往餐廳網站
http://www.langhamhotels.com/en/the-langham/hong-kong/dining/tang-court/
有關餐廳
唐閣
唐朝是中國史上最輝煌的朝代,米芝蓮三星食府唐閣正展現唐朝盛世的氣派。 唐閣裝潢格調典雅,大廚以無出其右的手藝,烹調出各種粵式珍饈佳餚。

有關獎賞計劃
優惠
餐廳: 唐閣
優惠: 星期一: HKD1 = 1里数,星期二至日: HKD2 = 1里数 (埋單前記住講聲「我要賺里數」!) 優惠受有關條款約束。
條款及細則:
  • 會員惠顧滿認可消費額(最低300港元,最高10,000港元)可賺取「亞洲萬里通」里數。
  • 會員在星期二至日 (星期一除外),每消費HKD2可賺1里數。
  • 會員所賺取之「亞洲萬里通」里數將根據賬單總金額計算,包括服務費及稅項,但不包括小費。
  • 於節日期間惠顧夥伴餐廳之推廣餐膳,或未能賺取「亞洲萬里通」里數。請於惠顧前先向有關餐廳查詢。
  • 額外「亞洲萬里通」里數將於餐膳後7個工作天內存入會員賬戶。
須受其他「亞洲萬里通」條款及細則約束。
須受其他「亞洲萬里通」條款及細則約束
招牌菜
三蔥爆龍蝦 蜂巢煎封銀鱈魚 金錢鮮蝦球 唐閣寶盒飯 砵酒焗美國蠔 釀焗鮮蟹蓋
食評 (170)
This Chinese restaurant is located in The Langham Hong Kong, being one of the only five Cantonese restaurants in the world awarded the coveted Michelin 3-star status. Reflecting China's golden age, the Tang Dynasty, the restaurant has lavish furnishings, offering authentic culinary masterpieces to diners. In fact we used to come here quite often many years ago, and visiting the place tonight brought back many of those good memories.First we started with an appetizer of the signature Baked Stuffed Crab Shell with Crab Meat and Onion ($200). Coated with bread crumbs and bake to a beautiful golden brown color, the crab shell is stuffed to bursting with nice white crab meat, and together with the onion is able to bring out the original delicate flavors. The crust is thin and adding a few drops of Worcestershire sauce added a nice contrast in taste. As good as always. Then came the soup. I had the Shredded Duck, Fish Maw with Mushroom and Chinese Chives Soup ($150). The first seep of the soup brought an intense flavor of shiitake mushroom, balanced with the taste of roasted duck. The supreme soup base is also rich and delicious. There are plenty of fish maw too. It is a thick soup so also very filling. I also like the chives which gave a fragrant note in the finish.For the main dish we had the Stuffed Sliced Grouper with Shrimp Paste and Baked in Port Wine ($660). My favorite in the evening, this creative dish is prepared by stuffing the shrimp paste onto a slice of grouper, then baked with a port wine sauce on top. The port wine got a nice savory and sweet taste and infused into the fish and shrimp paste, but not masking the great flavors of those individual pieces. Great in harmony and demonstrated how the chefs brought new idea and execution to another level. The other main dish we had was Stewed Chicken with Conpoy and Fish Maw in Chicken Broth ($480). A big contrast to the other dish, the flavors are much more delicate, with the chef deliberately aiming to highlight the original taste of the chicken, supplemented only by the flavors in the broth and conpoy. The texture of live chicken reflects in the quality of the meat and skin readily. My only suggestion is that the sequence of this dish can be rotated with the fish so our palate would be even more receptive.I ordered Chilled Sago Cream with Mango ($65) to wrap up the meal. The mango apparently is not in the best season so is not particularly sweet and tasty, and neither is the pomelo. The sago cream is a bit too thick for me, so overall this might not be the dessert for my liking.The restaurant did provide another dessert for us though. With a piece of Osmanthus cake and a Chinese pastry reminiscent of a mini pear, this dessert is certainly appealing in the look, and also delivered a nice taste. I am impressed by the pear-like pastry, with a cake crust wrapping red bean paste. Not too sweet, it is a great finale for the meal.The service is good with the staff attentive but not intrusive, but I would like the staff to explain more the dishes so we can understand more the ingredients and cooking techniques involved. I always think that could help elevate the overall dining experience but most Chinese restaurants did not do that unfortunately.With a bowl of rice and congee, the total bill on the night was $1,854. There is a 15% discount as I am a Langham Supper Club member. Considering the great ambiance, the nice food, good service and the fame of the restaurant, it is of nice value and my recommendation. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2019-12-26
489 瀏覽
是日為平安夜,我同男友秉承西式節日食中餐中式節日食西餐嘅傳統,而且其實我幾鐘意坐中菜館。今次嚟咗尖沙咀朗庭酒店嘅中菜館—唐閣,慶祝聖誕節嘅來臨。我哋好早開始食餐廳冇乜人,俾大家睇下:因為唔知揀咩好所以最後叫咗tasting menu,($1,180)男友幫我叫咗女兒紅。先來餐前小菜木耳伴青瓜同炸蝦。炸蝦好新鮮啱啱炸出嚟,蝦肉彈牙。第一道菜— 釀焗鮮蟹蓋男友最喜的一道菜,滿滿蟹肉,新鮮熱辣,非常滿足。第二道菜— 金湯海皇官燕盞My fav,湯其實唔算太濃,襯托出海鮮鮮味。料好足,有帶子,燕窩,兩隻爽甜大蝦第三道菜— 上湯焗開邊龍蝦大大隻,爽口實肉大龍蝦第四道菜— 蔥燒日本和牛粒一打開蓋即飄來一陣香味~中式煮法同西式煮飯果然唔幾同,西式扒較少調味,但中式就會多數較濃味。呢碟有三粒和牛,配上炸蒜片同蔥,淋上醬汁,伴碟幾條菜。面頭一粒較多醬料,有少許蓋過咗牛味,但牛肉嫩滑無筋。下面果兩粒無咁濃味,更突顯牛味同油味。第五道菜— 原隻鮑魚荷葉飯又係好香既一道菜,原隻鮑魚,好少見一人量既荷葉飯,幾別緻。料幾足,多瑤柱。最後一道— 鮮果配甜點鮮果大家明啦,士多啤梨有啲酸,其他ok。甜點個part係個梨造型既紅豆酥甘上下既野,幾可愛既,加心型桂花糕,但自覺得甜品對比其他其實略嫌失色。總括而言,環境都舒適既,都幾好坐。擺盤唔算好好睇,可能係tasting menu無咁靚?海鮮新鮮既,都好味,但個menu好似爭咗個菜part咁,亦未到好impressive既感覺,主要食靚料,可能 a la carte叫仲啱我哋啲。早早食完,就快快離開尖沙咀了~ 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2019-12-15
595 瀏覽
保暖三寶* 蛇羹(完個砂鍋上,夠晒熱、好多蛇肉仲有少少花膠,脆脆檸檬菊花每位另上)* 羊腩煲 (都係有火爐滾住,一定夠晒熱,羊夠晒香,個皮好滑,肉半肥瘦,內裏仲有馬蹄,冬菇,最欣賞佢個薑粒,好好食第一次食羊腩煲有薑粒,啲薑仲好亂口,啱食,個腐乳醬應該係自家製,唔會過分鹹味道啱啱好)* 臘味飯 (用咗東莞肥嘟嘟嗰隻腸,個飯焦好脆卜卜,加埋少少甜豉油食好好味)* * 食晒呢啲真係感到好溫暖 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2019-12-10
645 瀏覽
香港朗廷酒店的米芝蓮三星粵菜食府,現為全球五所榮獲米芝蓮三星殊榮的中菜廳之一。唐閣格調典雅,大廚以無出其右的手藝,烹調出各種粵式美味。 來頭禁勁,當然要訂位試試,是晚為中秋晚飯,門面不算很華麗,有中國古典既氣息,入面既餐枱距離都Ok,唔會太迫。待應服務很好,但相比起其他三星粵菜,好似像少了一點氣派。食物大都在水準之上,但未至於驚艷,片皮鴨師傅刀功不錯,還去掉多餘的肥膏,麵皮食完即上另一籠,值得一讚。冬瓜盅係水準之作!湯清味鮮。這作為香港的三是中菜,如果環境可以再氣派一點,服務再貼心點,更能令人享受到食物的美味。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2019-09-28
1557 瀏覽
我又拎住張會員卡去揮霍啦,今次輪到唐閣,順便預祝我生日😌一行四人我哋點咗燒腩仔,叉燒餐包,蝦餃,燒賣,素鵝,腐皮卷,鱈魚酥,帶子炒腸粉,鹹魚石斑炒飯。媽媽同阿姨勁讚個叉燒餐包,不過我唔食叉燒包嘅所以我冇點自己嗰份。大家都一致地欣賞個燒腩仔,我就最唔鍾意個素鵝,太多韮黃啦。不過媽媽有少少失望,因為一早訂枱都被安排坐門口,欣賞唔到餐廳美美嘅裝修。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)