235
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| 餐廳: | 國金軒 |
|---|---|
| 資訊: |
為推動全港減鹽減糖新飲食文化及新生活態度，環境及生態局、降低食物中鹽和糖委員會及食物環境衞生署食物安全中心推出了「少鹽少糖食店計劃」，參與食肆會提供少鹽少糖選項予顧客，部份更會提供特定減鹽減糖菜式。參與減鹽減糖食肆會獲發計劃標誌，以供張貼於店舖內，供顧客識別。詳情可在此瀏覽：https://www.eeb.gov.hk/food/cn/committees/crss/restaurants.html
影片
開飯介紹
米芝蓮推介當代粵菜食府國金軒，由屢獲殊榮的行政總廚主廚鄧浩宏師傅主理，致力傳承粵菜精髓，為饕客呈獻當代粵菜，主將不時不食，顯現各種食材味道的細緻性之餘，更別出心裁地揉合各種鮮美旨味，打造精緻，細膩，和諧的用餐體驗！
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獎項殊榮
米芝蓮二星餐廳 (2011), 米芝蓮推介食府 (2011-2024), 《南華早報》2023年度「100 Top Tables」(2022-2023), 永續餐飲指標 (2023 – 2025)
營業時間
今日營業
11:30 - 14:30
18:00 - 22:30
星期一至五
11:30 - 14:30
18:00 - 22:30
星期六至日
10:30 - 15:00
18:00 - 22:30
公眾假期
10:30 - 15:00
18:00 - 22:30
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
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家常便飯無需講究體面，選址 IFC 的國金軒，本為品嚐太史五蛇羹真傳而來，喜出望外，所有菜式皆水準之上，配合環境服務，物有所值的高消費！8人細房，樓底非常高，玻璃大窗維景海景相伴，獨立洗手間，雅緻舒適。鵝肝醬乳豬鍋巴鍋巴做得很好，名副其實脆卜卜，咬碎有聲，組合有意料驚喜。乳豬與鍋巴的薄脆交替，鵝肝醬變得低調，成為潤滑劑。水晶大蝦球白雪巨大，爽口得來保留蝦味，蘸少許蝦醬很適合。太史五蛇羹真的細緻，刀功出色，冬菇絲、雞絲、蛇絲切得幼細，粗幼一樣；檸檬葉、菊花、芫荽及胡椒粉。鮑汁脆皮婆參炆得很軟嫩，外層－層薄脆，鮑汁滋味。碧綠油泡方脷球魚肉嫩滑亦夠厚內。脆皮鬍鬚雞雞皮薄如紙，雞肉嫩滑。生炒臘味糯米飯真正生炒，色澤亮麗，米飯粒粒分明，非常香，口感一流，平日不吃飯的我亦添吃。蓮子蛋白杏仁茶幼滑香甜，有質素。脆皮煎堆仔蓮蓉餡料，水準唔錯。
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This high-end Cantonese restaurant has two branches, one in The Mira Hong Kong and one in IFC. Having visited a few years back with good memories on the quality of its food, on this Wednesday evening, we return again to TST, to explore whether they continue to keep up its quality and any new experience in offer.The main dining area is spacious, neatly decorated with an upscale and contemporary design, featuring emerald colour in the chairs and carpet, with dark mahogany walls and the smart use of mirrors to increase the feeling of a high ceiling. We are seated at a circular banquette table on the side.Instead of the set menu, we decide to go for a la carte, starting with Honey-glazed Barbecued Pork 蜜餞本地黑豚叉燒 ($178 half portion). Specially requested for leaner cut, the BBQ pork does not have much fat but is still juicy and tender. Roasted with a nice char on the edges, glistering on the surface from the honey, the meat is marinated well with a deep flavour. Quite nice.Then we have for each of us a Deep-fried Crab Claw, Scallop, Minced Shrimp, Pear 梨香百花松葉蟹鉗 ($276 for two). The price should already give a hint that the crab claw is small, but the minced shrimp is at least tasty, with good bouncy texture. There are some scallops mixed with the shrimp meat to add a bit more sweetness, paired with a sweet and sour sauce, with a slice of pear at the bottom. Decent only.Another appetizer we order is Pan-fried Frog Legs, Premium Light Soy Sauce 本地頭抽煎田雞腿 ($198). The frog legs are quite big and very meaty, pan-fried beautifully to golden brown colour, very good in taste. I cannot stop eating and even want to order another one because of how good it is. Definitely my favourite dish in the evening.Then we have soups, with each of us ordering our own choice. My wife has picked Double-boiled Pork Lung Soup, Fish Maw, Snow Lotus Seed, Fresh Almond Cream 鮮杏汁花膠雪蓮子燉白肺湯 ($328). Having a very rich almond note, the soup is thick from the fish maw and very delicious, with the pork lung cleaned thoroughly and without any weird taste. The better of the two soups.My choice is Hot and Sour Soup, Matsuba Crab Meat, Mushroom, Egg White 松葉蟹玉子酸辣羹 ($248). The chef has made a special touch in putting some egg white to the soup, making it smoother on the palate. The soup is certainly spicy, making me sweat profusely. The taste is quite nice but perhaps will not be suitable unless you are a big spicy fan.The main course is Sauteed Spotted Garoupa Fillet, Morel Mushroom, Dried Flounder Fish, Honey-glazed Yunnan Ham 甫魚蜜餞雲腿羊肚菌炒東星斑球 ($568). On one side of the dish are some sliced Chinese ham that has a good balance of sweet and saltiness, steamed well so that they are not hard and easy to chew. The garoupa fillet is nicely sauteed, tender and moist, with some morel mushroom and asparagus. The dried flounder adds umami and also bridges the flavours of the ham and fish. A creative combination with good effect. Very nice.For dessert, I have Chilled Mango Pudding, Champagne Gelee, Pomelo, Sago, Coconut Juice 香檳啫喱芒果布甸配椰汁柚子西米露 ($108). A fancy presentation, the pudding is placed on a glass bowl with dried ice, with mist continually seeping out in a surreal manner. Each of the component is nice, and the combination of the different texture of pudding, jelly and sago being the highlight.My wife has the more traditional dessert of Sweetened Almond Cream, Egg White, Sesame Dumpling 生磨蛋白杏仁茶湯丸 ($78). A good serving of rich almond cream, not too sweet, with the dumpling chewy and delicious. Another good dessert.The service is decent, with the staff attentive and courteous, and I appreciate they remind us about a credit card discount so that we can enjoy a 15% off, with the bill on the night being $1,949 which is reasonable. A good spot to enjoy some nice Chinese food in a comfortable setting, and they still deliver to my memory of good quality, with some innovative dishes as well.
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