154
50
9
港鐵尖沙咀/尖東站 P2 出口, 港鐵紅磡站 D1 出口
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電話號碼
34001318
開飯介紹
設於酒店頂層的中菜廳，餐廳環境設計有如私人會所，放置不少書籍、工藝品及中式藝術品擺設，落地玻璃設計可飽覽維港景觀，設三間私人包廂，其中一間設私家廚房，可攜帶專屬廚師炮製適合個人口味的菜式。
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特色
同客食飯
營業時間
今日營業
11:30 - 15:30
17:00 - 21:00
星期一至五
11:30 - 15:00
17:00 - 21:00
星期六至日
11:30 - 15:30
17:00 - 21:00
*最後落單時間: 關門前30分鐘
有關餐廳
餐廳告示
天外天父親節奢華八道菜粵式美饌
2021-06-02
有關獎賞計劃
招牌菜
食家推介
相關文章
This Chinese restaurant is located in Hotel ICON, on the top floor of the hotel and commanding a panoramic view of the harbour and the TST area. It is definitely a very popular restaurant, with the night having full house. We are fortunate to be able to sit on the window side. The decor is modern and high-end, with comfortable seating and spacious tables, soft lighting offering diners a relaxing and cozy ambience. The tables on the window side are quite nicely separated, giving nice privacy while on the other side the banquette seat might be a bit crowded when all tables are occupied.We ordered the Seafood Set Dinner ($988 each). The starter is Deep-fried Crab Claw with Wasabi Sauce, Wok-fried Cod Fillet with Honey and Ginger, and Marinated Cucumber and Jelly Fish with Minced Garlic. My favorite is the cod fillet, with the glazing of honey an ginger giving great flavors and the fish moist and tender. The other two are also nice, but I found the crab claw is only warm and might have been cooked for a while, but the taste is still good and the texture bouncy. A little bit dropping the marks on that one.The second course is Double-boiled Fish Maw, Lily Bulbs and Wolfberry with Almond Cream. Opening the lid brought a nice aroma of almond coming up, and the soup is very tasty, with the fish maw of a nice size of good bite, and the wolfberry and lily bulbs giving delicate complexity to the soup. The third course is Baked Crab Shell Stuffed with Truffle. The crust is an appealing golden brown in color, and the crab meat is sweet and tasty, and apart from the typical onion the fillings are further added with black truffle, bringing the aromas to another level. The fourth course is Braised Lobster in Superior Broth. The serving is half a lobster, with a nice big piece of tail. The chef has braised in the superior broth to infuse the lobster with flavors, though I would say it is a bit too salty. Still the lobster meat is certainly fresh and firm, and if the broth can reduce the saltiness it is for sure the best dish on the night for me.The fifth course is Fried Rice with Abalone and Scallop in XO Sauce. Coming to the end of the meal, the rice is always a closing and often another final test of the skills of the chef. This one delivers quite high marks, with the rice each distinct and the mix of XO sauce and egg has the right level of spiciness to stimulate the appetite once more but not overly so. The abalone is a nice supplement, with tender texture and braised nicely. A nice wrap up for the meal.The final course is Double-boiled Papaya and Snow Fungus Sweet Soup with Chinese Petits Fours, Chilled Osmanthus Jelly, Walnut Pastries. Honestly papaya is not my favorite fruit because of its unique taste, but this sweet soup is not bad at all. The osmanthus jelly is a bit too delicate and close to without flavors so is a bit disappointing. Among the three the walnut biscuit is the best, crunchy and rich in walnut notes. Service is very good, with the staff attentive and I have seen they are watching each table on their progress and following up with the kitchen over the microphone to push and expedite for the necessary courses to come, so giving a nice pace and continuity. But because the restaurant is simply too full on the night, during the first few courses the speed of serving is a bit long. But gradually they adjusted and become good again. The cost is $2,251 and considering the overall experience I would say it is quite good for money. Next time though I would probably go for a la carte and sample their signature dishes, and I believe probably there are much more wonders and pleasant surprises in store.
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Having a great view is always one of my criteria in picking a restaurant when I'm on holidays. During the work week, many of us probably are blocked inside a cubicle where there is not much view of the beautiful sky and nature, in order to refresh our inner soul, there is nothing better than enjoying a delicious meal with a magnificent view.There is 3 choices of set lunch, which one of the set lunch is specially designed for vegetarian. I have ordered the Dim Sum Set Lunch A, it started off with a sliced crispy beef brisket with five spices, a steamed pork dumpling with porcini, a baked BBQ pork puff with sesame and matsutake and a steamed dumpling with dried shrimp and yam bean. Each of the dim sum is expertly curated and served hot. Next was the braised tofu soup with seaweed and bamboo pith, if you wanted to be impressed by the knife skills of the chef, you shouldn't miss this soup. It's not only rich and hearty, the silken tofu has like a thousand finely cuts, with the bamboo pith is served and seaweed on top, making it extra tasty.I then devoured the wok-fried shrimp in chili sauce. The texture of the shrimp is firm and have a bit of chewy texture, the sweetness, sourness and a little bit of spiciness elevates the whole dish to the next level. I was actually pretty full when got into the fried rice with diced ham, egg white and minced ginger. I am definitely a huge fan of ginger, the fried rice is filled with ginger and finely diced ham and egg white. There is probably two bowl of fried rice, which I cannot resist from finishing it. A papaya and snow fungus sweet soup has a good balance of sweetness, which gives the perfect ending of this meal.
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🌹元旦日老公放假，他喜歡中菜廳，選了收藏餐廳《天外天》，位於Hotel Icon 28樓，正是海景高空午餐。🌹準時11:30到達，已有不少客人等入座，一早預訂窗邊位置，服務員確認檯時已知不是主廳，安排在Private Room內，雖不能感受食店裝修，安慰自己可以在較寧靜及安全環境下用餐。進入房間用餐位置絕不輸蝕，有海景、山景，極之滿意！🥢點餐五🌟滿分鮑汁炆雞腳🌟🌟🌟🌟🌟雞腳炆得夠淋及入味黑椒火鴨生煎包🌟🌟🌟🌟🌟豐富內餡，熱辣辣好吃潮式蝦米蒸粉果🌟🌟🌟🌟🌟餡料豐富，皮厚有口感肉鬆臘味蘿蔔糕🌟🌟🌟🌟🌟粒狀蘿蔔糕，蘿蔔味濃，臘味惹味，配肉鬆新食法鮮奶蛋撻仔🌟🌟🌟🌟🌟曲奇皮配鮮奶餡，不甜可口糖心鵪鶉蛋燒賣🌟🌟🌟🌟🌟豐富組合，不膩龍湯鮮百合帶子酥盒🌟🌟🌟🌟🌟酥皮鬆脆，餡料豐富，伴龍蝦湯，好吃野菌鮮拆蟹肉批🌟🌟🌟🌟🌟酥皮鬆脆，餡料豐富個人評分食物🌟🌟🌟🌟🌟服務🌟🌟🌟（服務員態度有待改善）環境🌟🌟🌟🌟衛生🌟🌟🌟🌟抵食🌟🌟🌟🌟回頭率🌟🌟🌟🌟
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為食貓🐱週末同屋企人去天外天嘆茶☕位於hotel ICON最高層，即28樓嘅Above & Beyond🌫️一早book咗窗邊位，望住維港嘆茶特別chill~今次我哋嗌咗:北海道牛乳奶黃流沙包 $62👉🏻牛乳🐄圖案，熱辣辣嘅流沙包，最啱打卡! 📸巴馬火腿鹹水角 $68😍👉🏻鹹水角唔會太鹹，皮薄餡多，配上巴馬火腿，非常match!牛肝菌燒賣 $60😍😍👉🏻個人好鍾意食蘑菇，但係唔講唔知有蘑菇味，只係覺得燒賣好香!同平時唔同!!😍同時唔會遮蓋燒賣嘅蝦味，蝦新鮮、足料!話梅浸豬手 $88👉🏻 話梅汁唔會太濃，為食貓🐱本身唔太鍾意豬手🐖，都覺得容易入口👍🏻脆皮海皇腸粉 $88😍👉🏻脆皮腸粉另附豉油，共六件，每件炸兩腸粉均勻，腸粉薄身滑溜!豉油偏甜，本身唔太鍾意食腸粉嘅為食貓🐱都覺得好好食🤤荔茸燒鵝酥 $68😍👉🏻 熱辣辣嘅酥皮，又脆又薄，完全無平時食完油膩、好滯嘅感覺👍🏻香蔥煎鍋貼 $48👉🏻煎鍋貼相對無咁有特色，有醋提供~豉汁煎釀青椒 $68😍👉🏻酒店整嘅釀青椒特別好食， 無辣味亦無魚腥味，醬汁非常match!🤤金沙椒鹽豆腐 $72👉🏻椒鹽豆腐就正常發揮，同樣皮薄，外脆內軟。鍾意食豆腐嘅就嗌啦🐱懷舊炒炸醬麵 $98👉🏻為食貓🐱好鍾意食韓式炸醬麵，懷舊炸醬麵有少少辣味，都幾開胃。唔鍾意食蔥嘅朋友記得走蔥呀!🧅飯麵類係一細碗嘅，2 - 4人一齊試下，就啱啱好!生滾沙田滑雞粥 $88👉🏻 生滾粥好綿，無味精，雞都有六舊左右，為食貓🐱就唔係幾鍾意lur骨啦😅粟蓉西米焗布甸 $68😍😍👉🏻隨布甸附上桂花糕同合桃酥，布甸熱辣辣中間粟蓉嘅份量拿捏得啱啱好，唔會太膩👍🏻合桃酥非常鬆化~------------------------------美味指數:🤤🤤🤤🤤抵食指數:💸💸💸💸環境質素:✨✨✨✨服務質素:👑👑👑👑(5分為滿分)P.S. 滿1000蚊免費泊車三小時------------------------------鍾意為食🐱既食評/想了解多啲為食🐱&為食🐷日常會食啲咩，就快d follow 我哋啦!✨ 附上餐牌供參考
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上一次嚟天外天係兩一枱，今次放寬咗可以同多啲朋友食多啲點心😀我們被安排坐餐廳的另外一邊。平日點心款式比假日少。餐前小食琥珀合桃係我至愛，每人一小碟，鬆脆少少甜想食星期六、日先有嘅鮮蝦錦鹵雲吞，侍應提議我哋食同一樣汁醬味道，但鮮蝦轉咗麵筋嘅素食。鍾意醬汁酸甜度適中，但我更喜歡食🍤🦑🥩等材料😂外型似普通芋角，食落冇一口油，陣陣燒鴨香味又唔會蓋過芋頭味春卷皮包住搞爛嘅豆腐去炸，食唔出有海膽味，朋友就話有少少蝦味。清甜的瑤柱雞湯加蟹肉，餃子皮薄，略嫌餡料太少。用瑤柱XO醬、醬油煎，每一條腸粉都好入味，加埋瑤柱一齊食。食完隻碟都冇乜油。即叫即焗，雪山皮外表，薄薄的皮包住淡淡黑椒味和牛、洋蔥粒😋
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