119
23
12
港鐵尖沙咀/尖東站 B1/ N5 出口 繼續閱讀
所有分店 (2)
電話號碼
23155222
獎項殊榮
米芝蓮二星餐廳 (2011)
特色
同客食飯
營業時間
今日營業
11:30 - 14:30
18:00 - 22:30
星期一至六
11:30 - 14:30
18:00 - 22:30
星期日
10:30 - 15:00
18:00 - 22:30
公眾假期
10:30 - 15:00
18:00 - 22:30
付款方式
Visa Master AE 現金 銀聯 JCB
座位數目
166
其他資料
酒精飲品
VIP房
加一服務費
食評 (196)
國金.牽美酒 焦點食評
等級4 2017-12-18
7709 瀏覽
早前一眾酒友饕客預訂了國金軒作wine dinner,我談不上懂酒,承蒙他們不棄,譲我掹車邊上了一課,增進不少知識,當然吸收多少是另一回事了.是晚菜單專人設計以配合各枝佳釀.我們先以三支法國Champagne開始:2006 Louis Roederer Champagne Brut Nature Cuvée StarckRené Geoffroy Champagne Rosé de Saignée Brut 1er Cru2006 René Geoffroy Volupté Brut Premier Cru前菜/冷盤如下:{七味豆腐粒} 酥炸豆腐粒調以七味粉,香嫰脆滑,質感味道一口體驗轉承起合,讓味蕾活動起來,胃口大增.{海蜇千層峰} 所謂千層峰原來是滷水豬耳朶摺疊而成,海蜇和豬耳兩者爽脆嚼感層次分明,組合雖然老派,可是伴酒合適不過.{酥炸白舞茸拼九肚魚} 單憑外表難以分辨啥是白舞茸哪是九肚魚,炸衣酥脆惹味,九肚魚肉質嫰滑味道本身不太張揚;舞茸口感特有菇菌的爽嫰略帶少許菌香.{蜜餞叉燒拼脆皮燒腩仔} 以西班牙黑毛豬製成中式义燒不是新事物,味道甜而不膩,肉感也算豐饒;燒豬腩皮尚脆肉質不賴,可沒有預想中鮮嫰.緊隨以法國Sauvignon Blanc白酒Le Quiucy des Poete,濃郁橘子香氣和清新礦物味道,dry/light body,去伴海鮮和禽鳥;熱盤計有:{黑椒牛肝菌啡菇煮龍蝦} 以黑椒牛肝菌調味烹煑,本以為會掩蓋龍蝦鮮味,原來拿揑得宜,沒有違和感,增添不少食味.{古法炆撥水翅} 撥水翅是龍躉兩側大副翅部,經過走油後再炆煑,醬油調味古法濃郁,魚皮烹製後保留豐富膠質卻腬而不膩,口感煙韌肉質滑嫰,現塲食客紛紛叫好.{北京片皮鴨} 片皮鴨烤得均勻亮麗,皮薄油脂不多,鴨肉膻郁,満有傳統風範.繼以義大利膜拜酒IL Caberlot伴紅肉,是整晚的重頭戲,相傳在Tuscan的神秘酒廠一年只生產1500瓶1.5L裝(magnum),以稀世品種Caberlot(Cabernet Franc和Merlot)釀製,此酒俱獨特香氣,口感細緻優雅,我有幸品嘗到傳説中佳釀,感覺像做華麗的夢~~我想在義大利,也很少人知道此酒,更枉論有機會嘗到.{酥炸和牛面脥} 和牛面脥先炇腬再沾漿炸脆切件,牛肉軟滑入味居然毫不滯膩,炸漿很薄可是略嫌有點油炸過燶.{生菜包鴨崧} 鴨崧烹調過頭,顏色深而肉乾,顕得嚡口食感有些許粗糙.{蒜蓉唐山菜} 生菜爽口,蒜香四溢,簡單也美.{黑松露龍蝦汁鮮蝦蚊伊面} 以黑松露醬調味的伊麵煙韌惹味有嚼感,沒過份的人造香料化學味道,加上硯大鮮蝦爽口不失鮮味,整道菜式很完整,水準到位.最後品味是五十年葡萄牙佳釀1967 Taylor's Very Old Single Harvest Port,複雜濃馥郁,醇厚豐腴的香氣帶杏甫,橙花,焦糖果仁..酒體成熟ready to drink,可說是port酒中最高級的佼佼者.伴隨店方贈送甜品{蛋白杏仁茶拼芝麻湯圓},以幽淡的杏香平衡剛才一頓美宴的豐盛感,很好.是晚菜餚大多偏向傳統,個別項目帶新派調配,算是不錯嘗試.若談整體觀感,此等水平,城中食府比比皆是,要突圍再次摘星,恐防還要加把勁..由於在座朋友俱Mira會藉,因此折扣後食物每人六佰元不到,加上自購佳釀和店內開酒,平均消費大約一千元.美酒佳饌固然好,良朋歡渡更是難得,酒逢知己千杯少,我深深感受到了箇中意思,帶著點微醺.. 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 2017-09-20
10662 瀏覽
即使每年飯腳變改,與國金軒 Cuisine Cuisine的年度之會依然不容有失 往年來訪時正值新官上任,總廚鄧師傅為我們帶來款款精緻新奇的菜式 如今再次踏入國金軒,與其說好友飯聚,反而似慶祝鄧師傅到任一周年 暢談歡聚,還未起筷便在想明年之約,不知道一年之後又會是怎樣的場面? 想不到頭炮已經是滿碟濃重香惹,八味蒜香九肚魚實屬下飯佳品 單是多彩的蔥蒜配料已經教人停不了口,只是擔心太早吃飽才不 而主角九肚魚的炸皮薄酥鬆化,沒有半點油膩,魚肉細滑嫩香,不腥不柴 對比剛才的濃,慈禧花膠湯清澈不帶浮油,溫和消膩,調味恰到好處 重點在於嫩滑軟腍的花膠及當中的微黏膠質,簡簡單單襯蔬菜香菇便足矣 啖啖細味時更覺隱約甘甜,長大後愈少在家用膳,這下喚回家常菜的健營暖意 沒有薑蔥蒜,欖菜辣子爆龍蝦卻以絲絲欖菜添點香味,令人無從抗拒 別看小小一碟,原來龍蝦肉滿載,鉗肉綿腍,身肉則爽彈且充滿嚼勁 欖菜帶油但不膩,其鹹中帶甜的滋味為龍蝦的鮮美增色加成,層次更豐富 乳香香草扣西班牙乳飼羊原件上桌,連皮吃下,帶脂的部分特別香潤豐腴 羊肉經過烹煮後保持腍身不柴,肉香顯然四溢,不腥膻之餘吸收了香料幽熏 醬汁微稠不漿口,未會蓋過羊香,剛好可以用來蘸點蔬菜蔥段,同食添味 適時回復清新輕盈,舞茸桃膠泡四色蔬教我憶起昔日的琥珀銀杏綠翡翠 用上舞茸、車厘茄、百合及銀杏等營造清甜之味,比起先前的苦瓜合意得多 照樣有不少嫩黏好嚼的桃膠,為即將到來的秋冬打底,師傅設想周到 有別於平常的拼盤例牌,蜜餞叉燒皇拌薑蔥撈麵上桌,作為飽肚澱粉質 將近尾聲,幸好還嚐到國金軒的馳名叉燒,延續鬆化香腍,入味可口 薑絲味香不辣,與芽菜同時拌入條條分明的爽口撈麵之中,增添嚼感 嚐甜良時,有我熱愛的蛋白杏仁茶坐陣,杏香郁郁,不是只有死甜 稠潤順口,蛋白滑溜未至老韌;芝麻湯圓皮薄煙韌不粉爛,餡料飽滿香氣足 棗皇糕較為紥實,糯感充沛,棗味濃郁自然,更帶幾分棗泥的綿蓉感 吃罷最後一小口糕點,精彩晚宴卻未劃句點,接下來的吹水時間花生味正濃呢! 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 2017-09-18
7523 瀏覽
Cuisine Cuisine is a Michelin-recommended eatery belonging to The Mira Group. Set on the 3rd floor of The Mira, it can be reached easily from the designated lift. They offer the finest Cantonese and Chinese cuisine in a high-end setting, making use of traditional skills to high quality ingredients mastered by a great Chef.Tonight’s menu is especially designed by the Chef, starting with an exciting bombay duck fillet sautéed in chili & deep fried garlic for a flavorful spicy kick.A hearty double-boiled soup to refine our palate, made with soft fish maw, following another spicy dish, that is amazingly tender lobster meat stir-fried with crispy preserved olive vegetables.The Iberico lamb shoulder is so impeccably succulent and tender, braised long in a creamy herb sauce which diminished the strong gamey flavor. I also loved the vegetable dish given a sweet and fresh broth with maitake mushroom, asparagus shoots, ginkgo nuts, fresh lily bulb and the most loved peach resin.A signature dish is their honey-glazed BBQ pork, undoubtedly juicy, tender and succulent; it has the perfect glazing, served on top a bed of thick cut noodle tossed in soy sauce and scallion oil, crunchy julienned ginger, it’s definitely a must-try!Almond sweet soup is mildly sweetened, with two sesame dumplings and swirls of egg white; plus steamed red date puddings for a sweet and wonderful ending. 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 2017-08-07
10955 瀏覽
中環頂級點心,要數四季酒店和IFC內酒樓,以國金軒最著名。我通常會去尖沙咀國金,性價比較高而已。金箔蝦餃賣72元,比中環便宜24元,還要是沒有金箔。當然香港店亦有平價的,如义燒包九龍店反而貴了2元(62元)。IFC國金軒多供應套餐,厨部小食,九龍店則點心多而精緻。現平日可用328元(再收加一費和茶錢26元,實收387元),任點頂級點心。由12:00食至至14:30。款式甚多,有26種,要很多人聚會才可普遍品嚐。週末則有另一款更貴價套餐。個人經驗體會如下:第1位:黑松露野菌餃黑松露與野菌十分合拍,香氣四溢,清爽健康。第2位:法國鵝肝茘芋角懷舊炸芋角愈來愈少供應,鑲入鵝肝,脂香爆發。第3位:蝦餃/蝦腸此籠蝦餃如在 IFC吃,要花費96元,紋理優美,荀清蝦鮮。蝦腸是楊貴妃版,體態豐盈,大蝦鮮爽彈牙。只食上述四大天皇,已值回票價。第4位:楊枝甘露對比利苑的,是更上一層樓,濃郁芒甜,有絲絲楊桃甘味。第5位:陳村粉蒸排骨用荷葉墊底,粉滑軟腍,排骨全是梅頭豬肉,咸度足。第6位:燕窩蛋撻仔皮脆,燉蛋香淳。製靚蛋撻食店多,迷你靚仔則少。第7位:炒xo醬蘿蔔糕/煎豉油皇腸粉xo醬是靚貨,令蘿蔔糕升格。第8位:椰汁紅豆糕/清宮紅棗糕早前有合桃酥,出爐佳品,香脆,甜度適中,惜取消了。紅豆糕和紅棗糕用料好,仍勝於別家。第9位:燒賣/咸水角/家鄉藕餅這三款均多人點選。第10位:小籠包/义燒包包點應在十大之內,其實無大特色,水準當然亦是中上。總計列出16款點心,已佔62%。以兩人計,食十大佳品,再每人喝一碗糖水,平均每碟點心只需付43元(已包加一,茶錢)而已。當然,散點食品會更精彩,精緻,可能更便宜,如二人享受雪山义燒包付78元,金蒜星斑腸粉付85元,鮑魚雞粒酥付156元,涼瓜鱔片煎麵付228元,連加一,茶錢,合付654元,每位327元。總括而言,我認為三百多元一位的消費,是性價比高。懂點選適合的食品才是關鍵。 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 2017-08-06
1177 瀏覽
Yesterday was my beloved grandpas birthday! Having done quite some researches, finally chose to do the set lunch with visa signature promotion. It was offering the buy-one-get-one promotion and HKD535 for two people. However, it turned out to be such a bad experience...We booked the table at 1pm and there had been quite some people already. After around 10mins, we were seated. As we did the set, we didnt need to order and they had already placed the menu on the tableAbout the food: 1) Shrimp Dumpling / Mushroom Dumpling / Spring Roll (⭐️⭐️⭐️💢💢): Standard quality but were cold when served... Not much difference compared to other tea houses, such as Maxim.2) Barbecued Pork / Chilled Fungus (⭐️⭐️⭐️⭐💢): The Cha Siu was tender and warm when served. It was cooked with honey and tasted sweet. Fungus with vinegar - boosted the appetite. Probably the best of the meal.3)  Winter Melon Soup (⭐️⭐️⭐️💢💢): The soup did not have any winter melon taste... But there were quite some crab meat and dried scallop. Needed to add pepper when relished. Otherwise no taste...4) Stir-fried Prawns with Mushrooms(⭐️⭐️⭐️💢💢): The prawns were fresh but not too big. The overall portion was small...5) Fried Rice with Shrimps and Pork(⭐️⭐️💢💢💢): Normal fried rice and relatively few toppings. Not outstanding neither.6) Sichuan-style Noodles(⭐️⭐️⭐️💢💢): The soup base was good - not too spicy and with lots of nuts. The noodle was suitable, not too hard or soft. Definitely better than the fried rice.7) Boiled Milk with Lychee(⭐️⭐️⭐️💢💢): It had a strong milk taste but too sweet. The lychee taste did not stand out.Frankly speaking, the food was not bad but definitely not outstanding... However, the service was extremely poor. I was not sure whether it was because we did the promotion lunch... There were no one serving us after seated that we needed to ask... After signalling that the food could start, it took another 30mins for the first dish to arrive... However, we observed that the food was served much faster for other tables... After finishing all the food, we told the manager that we could take the bill. However, no one got back to us for another 20mins. We asked again another staff and she just told us we did the coupon and could leave directly. However, how I could know this if no one told? Was that we were going to wait endlessly if we didnt ask... Rubbish service...All in all, do not recommend this restaurant. Normal food but with rubbish service. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)