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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

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去一次已足夠!!
2010-06-19 36 瀏覽
酒香鮑魚: 鮑魚聞到酒香but 入唔到味..& 太細隻..金沙蝦丸: 一般..蛋黃太少..桂花糖脆鱔: 冇桂花味..甜甜地但又little spicy..好怪異..片皮鴨二食之一 (三色皮): 皮有菠菜味, 原味 & 甘筍味.. 冇一隻食得出.., 鴨皮都脆..but 都係北京個d肥而不膩, 連皮包住食都脆..巴馬火腿捲竹笙: 竹笙脆口..巴馬火腿搞到好似金華火腿..孜然燒羊架: juicy.. but 薄d..片皮鴨二食之二: 鴨菘生菜包..甜品: 荔蓉燉奶, 芝麻豆腐花, 蛋白杏仁茶好一般..
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酒香鮑魚: 鮑魚聞到酒香but 入唔到味..& 太細隻..
金沙蝦丸: 一般..蛋黃太少..
桂花糖脆鱔: 冇桂花味..甜甜地但又little spicy..好怪異..
片皮鴨二食之一 (三色皮): 皮有菠菜味, 原味 & 甘筍味.. 冇一隻食得出.., 鴨皮都脆..but 都係北京個d肥而不膩, 連皮包住食都脆..
巴馬火腿捲竹笙: 竹笙脆口..巴馬火腿搞到好似金華火腿..
孜然燒羊架: juicy.. but 薄d..
片皮鴨二食之二: 鴨菘生菜包..
甜品: 荔蓉燉奶, 芝麻豆腐花, 蛋白杏仁茶
好一般..
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2010-06-19
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$380 (晚餐)
推介美食
  • 孜然燒羊架
等級4
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Cuisine Cuisine 國金軒–Good food, Exceptional Service
2010-06-03 219 瀏覽
We went to 國金軒 Cuisine Cuisine @The Mira for dinner as our friend recommended their Peking duck which is my personal favorite. I tend to be skeptical when it comes to contemporary Chinese food with obvious fusion twist, as they often try too hard to include Western (luxurious) ingredients like foie gras and black truffles but fail to achieve harmony and balance in flavor. Will Cuisine Cuisine fail into the same trap?Our dinner was off to a good start with a traditional dish: 桂花糖脆鱔球拚蜜餞叉燒皇 (Cris
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We went to 國金軒 Cuisine Cuisine @The Mira for dinner as our friend recommended their Peking duck which is my personal favorite. I tend to be skeptical when it comes to contemporary Chinese food with obvious fusion twist, as they often try too hard to include Western (luxurious) ingredients like foie gras and black truffles but fail to achieve harmony and balance in flavor. Will Cuisine Cuisine fail into the same trap?
Our dinner was off to a good start with a traditional dish: 桂花糖脆鱔球拚蜜餞叉燒皇 (Crispy Eels with Osmanthus Sugar, BBQ Roast Pork with Honey). The char siu did not have the char and burnt ends like those at West Villa, but it was soft and tender with enough fat to provide moisture and luscious mouthfeel. The flavor was spot on with the honey complemented the savory pork meat nicely. The eels were also meaty and sweet, but no discernible osmanthus fragrance was detected. Both appetizers were above average and a nice way to awake our palates.
By comparison, the鹵水鴨舌 marinated duck tongues became ordinary despite the balanced marinated flavor. Moving on the much anticipated 北京片皮鴨配三色薄餅(Peking duck with crepes 3 ways) arrived on the carving station. The chef wasted no time and carved the duck swiftly so that the skin and meat could remain hot and crisp. Unlike the ducks at Shatin 18 which are from Beijing, the ones at Cuisine Cuisine were from Dong Guang and hence a bit skinnier with a milder duck “flavor”. Their duck was also roasted in a different style compared to Shatin 18’s. Here the duck gets a crispy skin that cracks in your mouth, while the one at Shatin 18 melts and dissolves on your tongue.
Normally they sliced the duck with the skin and meat completely separated, but we requested to have one plate carved with most meat and skin on each piece. For what it’s worth this duck was quite delicious and crispy and had enough flavors on the skin even without the condiments. Personally I still preferred both meat and skin together but the manager explained that the contemporary skin-only style seemed to be more popular among customers these days.
The crepes came in three flavors: ginger, spinach, and original (薑味, 菠菜味, 原味). While they were light and warm, the difference in flavors was not that apparent, making it more like a gimmicky play. The homemade sauces were seasoned well and scallions and cucumbers were perfectly julienned. They provided some pickled gingers which worked surprisingly well with the duck.
The duck came with a 2nd course: 北京片皮鴨二度 : 鴨身斬件. It was basically the duck body chopped up and warmed with a very light sauce (broth). The pieces that I tried were quite disastrous as they were tough and chewy, despite my friends’ exclaim of their juicy pieces.
After the poultry was a seafood dish 滿載而歸 (蝦醬爆蝦球,螺片,帶子, 炸銀鱈魚盛器). The dish consisted of a variety of seafood like shrimps, sliced conchs, and scallops ,all in jumbo sizes. The presentation was enchanting with the deep-fried cod fish used as a boat shaped container. Unfortunately the meaty seafood lacked sweetness or freshness and the shrimp paste only served to mask the blandness.
孜然燒羊架 Lamb Racks with Cumin demonstrated a better balance of succulent texture and mild lamb flavor enhanced by the cumin. No mint sauce was needed and probably better not to be presented with its very artificial look and taste.
Not generally a vegetable person, I found the 翡翠金環, the only vegetarian dish, to be surprisingly delightful and refreshing. The fried taro ring (炸芋蓉圈) was extremely scrumptious, fluffy and filling but not greasy at all. The medley of stir-fried vegetables inside was very fresh, and in my opinion this dish certainly fits for both vegetarians and meat lovers alike.
Ending the savory part of the meal was the特式宮崎牛肉炒飯 (Special Fried Rice with Miyazaki Wagyu Beef). Frankly when beef was chopped this fine I don’t think it matters if it is wagyu or not. Nevertheless the fried rice was properly prepared – not too damp or soft and adequately seasoned. All the ingredients were chopped to about the same sizes for a unified texture.
Since one of our friends is a frequent customer, we got some free desserts at the end: 荔枝蓉燉奶, 芝麻豆腐花, 楊枝金露. All 3 were quite predictable in taste, with the荔枝蓉燉奶 being the most unique.
Most of the food in this dinner was satisfactory, and I found the simple and more traditional dishes to be better than those gimmicky creations. Service was beyond exception, with the staff paying full attention and addressing all our needs promptly, courteously, and always with a smile. In fact I would rate their service to be better than the two 3-starred restaurants in Hong Kong. It was just beyond perfect.
Price isn’t cheap here, but with the wonderful décor and services, and the above-average food, I would come back especially when I want to entertain guests and relatives in a relaxed and pleasing environment.

The price is after 15% M-dining Club discount.
Upscale decor @ Mira
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桂花糖脆鱔球拚蜜餞叉燒皇
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鹵水鴨舌: Tasted alright though not too special
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Roasting chef carving the peking duck in person
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北京片皮鴨配三色薄餅: Slices with Skin Only & Skin+Meat
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Condiments Nicely Prepared
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差: 北京片皮鴨二度: 鴨身斬件: Tough Chopped Meat
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滿載而歸 (蝦醬爆蝦球,螺片,帶子, 炸銀鱈魚盛器)
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孜然燒羊架: Please remove that mint sauce
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翡翠金環: Love the fried taro ring
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特式宮崎牛肉炒飯: Wagyu beef makes no difference
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荔枝蓉燉奶: The best among the 3 desserts
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
  • 推介
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4 已推介
    張貼
    評分
    味道
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    衛生
    抵食
    用餐日期
    2010-03-17
    人均消費
    $350 (晚餐)
    推介美食
    桂花糖脆鱔球拚蜜餞叉燒皇
    北京片皮鴨配三色薄餅: Slices with Skin Only & Skin+Meat
    Condiments Nicely Prepared
    孜然燒羊架: Please remove that mint sauce
    翡翠金環: Love the fried taro ring
    特式宮崎牛肉炒飯: Wagyu beef makes no difference
    荔枝蓉燉奶: The best among the 3 desserts
    • 北京片皮鴨
    • 蜜餞叉燒皇
    • 桂花糖脆鱔球
    • 翡翠金環
    • 荔枝蓉燉奶
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    國金軒
    2010-05-22 19 瀏覽
    今天去完朋友公司幫手之後。朋友請我去國金軒喝茶，食一盅兩件。國金軒的環境不錯，格局很舒服，最適合同客食飯或者朋友傾計。我們試左蝦餃好味....蠔皇叉燒包個名就好似好勁，點知食落只係普通的叉燒包..春卷用玻璃杯冬菜星斑即製腸粉這個味道不錯，腸粉內真係有一些星斑肉，唔錯。蒸蘿蔔糕味道都算OK...
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    今天去完朋友公司幫手之後。朋友請我去國金軒喝茶，食一盅兩件。

    國金軒的環境不錯，格局很舒服，最適合同客食飯或者朋友傾計。

    我們試左
    蝦餃
    好味....
    蠔皇叉燒包
    個名就好似好勁，點知食落只係普通的叉燒包..
    春卷
    用玻璃杯
    冬菜星斑即製腸粉
    這個味道不錯，腸粉內真係有一些星斑肉，唔錯。

    蒸蘿蔔糕
    味道都算OK...

    餐牌
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    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    2010-05-08
    推介美食
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    • 冬菜星斑即製腸粉
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    從新派粵菜談起.....
    2010-04-06 34 瀏覽
    雖沒標榜是新派粵菜館子，單看國金軒餐牌的菜色其實也略知一二其所選走之路線。新派粵菜經一批食家前輩如唯靈，簡而清等口誅筆伐後，最近幾年以此作為號召的食肆巳不復多見。所謂新派粵菜就是在傳統粵菜基礎上保留了傳統的烹製技巧，取各地豐富的食材和特色醬料，創製出粵式菜餚或使原來的菜式更富變化，這本屬美事，可惜不通調和鼎鼐之道之廚子者眾，新派粵菜落於他們手中就變成不中不西之「三不像」，令老饗對新派粵菜四字深存介心....是夜乃家庭聚會，尋常晚飯一頓....主角是北京片皮鴨配三色薄餅。嚴辰「 憶京都詞 」憶京都 . 填鴨冠寰中 " 爛煮登盤肥且美，加之炮烙製尤工。"，可見烤鴨要做得好，鴨本身必需是肥，肥才嫩而嫩才方可稱美，嚼時鴨片亦必需有皮、有肉、有油才是上品。在香港要嚼到上佳的片皮鴨 - 難！市區防火條例所限，不能用果木炭火唯有用電烤爐代之，衛生條規又限制沒有新鮮鴨供應，只可用上冰鮮貨色，這樣烤出來的「數碼烤鴨」能好吃到那裡去.....雖有眾多客觀條件限制，這只鴨烤得還是焦黃迸脆，巳算不賴。二度 : 鴨身斬件只屬廣告噱頭貨，鴨肉斬件後再加熱，油脂又巳被片去，肉質變得粗糙不堪，不甚可取。倒不如將整副鴨
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    雖沒標榜是新派粵菜館子，單看國金軒餐牌的菜色其實也略知一二其所選走之路線。新派粵菜經一批食家前輩如唯靈，簡而清等口誅筆伐後，最近幾年以此作為號召的食肆巳不復多見。所謂新派粵菜就是在傳統粵菜基礎上保留了傳統的烹製技巧，取各地豐富的食材和特色醬料，創製出粵式菜餚或使原來的菜式更富變化，這本屬美事，可惜不通調和鼎鼐之道之廚子者眾，新派粵菜落於他們手中就變成不中不西之「三不像」，令老饗對新派粵菜四字深存介心....

    是夜乃家庭聚會，尋常晚飯一頓....

    主角是北京片皮鴨配三色薄餅。嚴辰「 憶京都詞 」憶京都 . 填鴨冠寰中 " 爛煮登盤肥且美，加之炮烙製尤工。"，可見烤鴨要做得好，鴨本身必需是肥，肥才嫩而嫩才方可稱美，嚼時鴨片亦必需有皮、有肉、有油才是上品。在香港要嚼到上佳的片皮鴨 - 難！市區防火條例所限，不能用果木炭火唯有用電烤爐代之，衛生條規又限制沒有新鮮鴨供應，只可用上冰鮮貨色，這樣烤出來的「數碼烤鴨」能好吃到那裡去.....雖有眾多客觀條件限制，這只鴨烤得還是焦黃迸脆，巳算不賴。二度 : 鴨身斬件只屬廣告噱頭貨，鴨肉斬件後再加熱，油脂又巳被片去，肉質變得粗糙不堪，不甚可取。倒不如將整副鴨架裝熬白菜或煮湯打滷，更為實際。

    蜜餞叉燒皇屬中上貨色，沒啥特色，不提也罷。

    桂花糖脆鱔球貌甚可人但可惜只是「銀樣蠟槍頭」。桂花味索然而鱔球與脆字亦沾不上邊。

    孜然燒羊架做得可以。孜然 ( cumin ) 盛產於新疆，是祛除腥羶的上等佐料，師傅取之有道，孜然香氣與微弱羊羶味俱存，甚善。

    巴馬火腿竹笙卷雖甚具創意但只屬眼高手低之作。需知巴馬非傳統金華火腿，蒸煮後香氣及油脂盡失，味如嚼蠟，大有煮鶴焚琴之嫌。

    鮑汁鱆魚雞粒飯澆頭充足可惜鱆魚味寡。鮑汁與鱆魚皆味重之物，混作一體，不易討好。順道一說，鱆魚雞粒飯，還是益新飯店做得出色，暫時無人能出其右....

    黃金玉子煎麵球想必構思自潮菜糖醋麵，正當做法是煎而非炸。這裡師傅卻偷工減料，猛火一炸後麵線乾得要緊，菜名與做法不切題，騙不了老饗......

    對師傅取材之大膽創新，力求變化之態度，值得予以肯定。但總結而言，此店取價與食物水平頗有落差，令人頓感失望，對所謂之新派粵菜難免又來個打折。其實只要食材搭配得宜，廚師易牙之術了得，菜色推陳出新，令人垂涎三尺，巳實屬妙哉，又何必還硬要區分是新派還是傳統......

    是次評分 : 70 分

    PS : 是夜外甥們作東，就此謝過。
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    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    Dishes Recommendation
    2010-04-03 64 瀏覽
    Since our family seldom cooks, we dined out again. We arrived at Cuisine Cuisine at Mira at around 6:00pm. We did not make any reservation but we were their first guests that night. The waiter led us to a round cozy table. We tried several dishes and desserts. All in all the service was good and the waiters were very polite and helpful.Here are the dishes we tried:酒香鮑魚Abalone Marinated with Chinese “Hua Diao” Wine正宗鹽焗雞玉子炒麵球柚子燒鱈魚荔枝蓉炖奶萬壽果__ (forgot its name)
    更多
    Since our family seldom cooks, we dined out again. We arrived at Cuisine Cuisine at Mira at around 6:00pm. We did not make any reservation but we were their first guests that night. The waiter led us to a round cozy table. We tried several dishes and desserts. All in all the service was good and the waiters were very polite and helpful.

    Here are the dishes we tried:
    酒香鮑魚Abalone Marinated with Chinese “Hua Diao” Wine
    正宗鹽焗雞
    玉子炒麵球
    柚子燒鱈魚
    荔枝蓉炖奶
    萬壽果__ (forgot its name)
    酒香鮑魚
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    酒香鮑魚
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    正宗鹽焗雞
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    正宗鹽焗雞
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    柚子燒鱈魚-just ok
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    玉子炒麵球
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    At the table
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    Ceiling and reflection
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    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
    • 推介
      已推介
    • 檢舉
    張貼
    評分
    用餐日期
    2010-03-08
    人均消費
    $440
    推介美食
    酒香鮑魚
    酒香鮑魚
    正宗鹽焗雞
    正宗鹽焗雞
    Ceiling and reflection
    (非會員)
    0
    0
    滿意既摩登中菜廳
    2009-11-27 29 瀏覽
    睇雜誌得知九龍區新開左國金軒,訂定4位一家黎飲茶.環境好摩登 , 唔似中菜廳既格局 , 幾舒服!招呼都幾好, 親切得黎唔拘謹叫左蟹粉春卷,鵝肝小籠包,翡翠龍蝦餃,魚翅灌湯餃,甫魚燒賣,瑤柱八寶荷葉飯侍應介紹既二杯特飲:雪梨茶同竹庶水,幾鮮甜同fresh食物中上 , 小籠包較特別 , 加入西式 , 但又不太搶左豬肉既味!魚翅灌湯餃, 都幾多翅,湯底亦鮮甜!荷葉飯一黎到已經聞到好香, 飯粒粒分明,料都好多,正最後叫埋二個甜品,山渣奶皮卷同木桶豆腐花奶皮卷幾好味,唔太甜,連唔太好甜既媽咪都話好味!豆腐花幾得意,細細既木桶仔裝住,自己落糖多謝家姐既一餐侍應話下個月會轉點心,會再黎試其他野
    更多
    睇雜誌得知九龍區新開左國金軒,訂定4位一家黎飲茶.

    環境好摩登 , 唔似中菜廳既格局 , 幾舒服!

    招呼都幾好, 親切得黎唔拘謹


    叫左蟹粉春卷,鵝肝小籠包,翡翠龍蝦餃,魚翅灌湯餃,甫魚燒賣,瑤柱八寶荷葉飯
    侍應介紹既二杯特飲:雪梨茶同竹庶水,幾鮮甜同fresh


    食物中上 , 小籠包較特別 , 加入西式 , 但又不太搶左豬肉既味!

    魚翅灌湯餃, 都幾多翅,湯底亦鮮甜!

    荷葉飯一黎到已經聞到好香, 飯粒粒分明,料都好多,正

    最後叫埋二個甜品,山渣奶皮卷同木桶豆腐花
    奶皮卷幾好味,唔太甜,連唔太好甜既媽咪都話好味!

    豆腐花幾得意,細細既木桶仔裝住,自己落糖


    多謝家姐既一餐

    侍應話下個月會轉點心,會再黎試其他野


    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
    • 推介
      已推介
    • 檢舉
    張貼
    評分
    味道
    環境
    服務
    衛生
    抵食
    人均消費
    $200 (午餐)
    等級4
    358
    0
    純粹享受環境多於食物
    2009-11-08 38 瀏覽
    有一天坐車經過Mira Hotel抬頭望見窗內燈飾吸引非常，令我產生了意頭去這處品嘗當中美食。今日午餐似沒有新意思，所以就來這個新鮮的地方享受午膳。約1點半左右到達，我倆沒有訂位所以要略等5分鐘才可入坐，無錯真是一個很好的環境、枱與枱不會太近、還有半圓卡位(但我們是坐方枱)、相比一般酒樓明顯清優舒適，裝修高雅中帶着新派的設計，能提供一個良好的環境讓客人可以好好享受食物。翡翠龍虾餃 $88 因為點心用龍虾做真是未試過，在好奇的情況下就點了這個，真是食不出龍虾味來，只是食到有虾肉的味道與虾餃沒太大分別，分別就在於價錢了蠔皇叉燒包 $38 只是普通叉燒包啊！沒甚麼特別！鵝肝小籠包 $58 個名好吸引，又加上用鵝肝做點心好新鮮啊！試試，小籠包明顯外皮不夠靚、厚之外還帶點黐身，內裡肉質不算鮮嫩多汁，當然鵝肝份量亦不多冬菜星斑即製腸粉 $38 這個算是比較似樣的點心，腸粉皮都不錯，星斑肉都不少、還可以食到魚肉的鮮味來鮮雜菌雪裡紅 $100 雖不算抵食，只是什菌和蜜豆而已，但炒得有鍋氣調味和味道又很配合，好食海味薑蔥花膠炆伊麵 $160 同是出色的食品，雖不是什麼海味只是乾瑤
    更多
    有一天坐車經過Mira Hotel抬頭望見窗內燈飾吸引非常，令我產生了意頭去這處
    品嘗當中美食。今日午餐似沒有新意思，所以就來這個新鮮的地方享受午膳。
    約1點半左右到達，我倆沒有訂位所以要略等5分鐘才可入坐，無錯真是一個很好的環境、
    枱與枱不會太近、還有半圓卡位(但我們是坐方枱)、相比一般酒樓明顯清優舒適，
    裝修高雅中帶着新派的設計，能提供一個良好的環境讓客人可以好好享受食物。
    翡翠龍虾餃 $88 因為點心用龍虾做真是未試過，在好奇的情況下就點
    了這個，真是食不出龍虾味來，只是食到有虾肉的味道
    與虾餃沒太大分別，分別
    就在於價錢了

    蠔皇叉燒包 $38 只是普通叉燒包啊！沒甚麼特別！
    鵝肝小籠包 $58 個名好吸引，又加上用鵝肝做點心好新鮮啊！試試，
    小籠包明顯外皮不夠靚、厚之外還帶點黐身，內裡肉質不算鮮嫩多汁，當然鵝肝
    份量亦不多

    冬菜星斑即製腸粉 $38 這個算是比較似樣的點心，腸粉皮都不錯，
    星斑肉都不少、還可以食到魚肉的鮮味來

    鮮雜菌雪裡紅 $100 雖不算抵食，只是什菌和蜜豆而已，但炒得有鍋氣
    調味和味道又很配合，好食

    海味薑蔥花膠炆伊麵 $160 同是出色的食品，雖不是什麼海味只是乾瑤柱，
    配上花膠、花膠切成幼幼絲，和韮王、薑蔥絲同炒，味道剛好，份量亦不少，都一樣
    好食

    名茶每位 $18
    Summary: 點心與小炒相比，我覺得小炒更出色。點心雖用上特別食材，但也不能提升
    食物質素，只能說有點勉強、刻意堆切，但又不會令客人留有深刻印象。
    不過無可否認服務、環境都同是5星級質素，就算食物未能做到100分都有服務和環境
    搭夠。

    213 瀏覽
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    185 瀏覽
    0 讚好
    0 留言
    左:翡翠龍虾餃、右:鵝肝小龍包
    146 瀏覽
    0 讚好
    0 留言
    中:鮮雜菌雪裡紅、下:冬菜星斑腸粉
    194 瀏覽
    0 讚好
    0 留言
    海鮮薑蔥花膠炆伊麵
    238 瀏覽
    0 讚好
    0 留言
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
    • 推介
      已推介
    • 檢舉
    張貼
    評分
    味道
    環境
    服務
    衛生
    抵食
    用餐日期
    2009-11-08
    人均消費
    $280 (午餐)
    推介美食
    海鮮薑蔥花膠炆伊麵