86
20
6
港鐵九龍站 C1/ D1 出口, 港鐵柯士甸站 B5/ D1 出口 繼續閱讀
電話號碼
22632270
開飯介紹
天龍軒中餐廳裝潢以紅木為主,加上落地玻璃窗,讓您一邊品嚐廚師烹調別致的粵菜,一邊飽覽香港醉人景色。餐廳備有獨立宴會廳,適合款客及慶祝活動。 繼續閱讀
獎項殊榮
米芝蓮二星餐廳 (2013-18)
特色
同客食飯
附加資料
衣著: 整齊便服 - 請勿穿著塑膠平底人字拖鞋或沙灘涼鞋。男士請勿穿著無袖上衣或短褲
營業時間
今日營業
11:30 - 15:00
18:00 - 22:30
星期一至五
12:00 - 14:30
18:00 - 22:30
星期六至日
11:30 - 15:00
18:00 - 22:30
公眾假期
11:30 - 15:00
18:00 - 22:30
付款方式
Visa Master AE 現金 銀聯 JCB JCB、Diners
座位數目
164
其他資料
自帶酒水 詳細介紹
泊車 詳細介紹
電話訂座
加一服務費
食評 (121)
等級4 2018-11-28
1657 瀏覽
「星饗之旅 Stellar Dining Series」是個雲集星廚、老饕得益的活動,香港站 (11月22-25日)行程豐富,包括巧克力下午茶 @The Lounge & Bar、Autumn Sip 雞尾酒 @Ozone、Chocolate Masterclass @Chef's Table 及 Sunday Brunch @Tosca,今篇集中介紹 天龍軒 的四手盛宴。 這個只供應三天的四手盛宴,早前在 天龍軒 的廂房中進行,穿過帶點魔幻感的炫麗走廊,進入高樓底的房間中,迎接賓客的除了102樓居高臨下的開揚美景,還有特別為「星饗之旅」設計的一系列精緻又高雅的星座裝飾。 補記上週四的四手午宴,抵達後先來杯有香檳王美譽的 Dom Perignon,感覺無比美好;然後由劉師傅及 Chef Miyazaki 聯手炮製的 星廚四手午宴 ($988) 菜式也陸續登場。 AMUSE BOUCHE Fish Carpaccio, Shitake, Chive CHEF MIYAZAKI Chef Miyazaki 雖然來自日本,但他主理的 Azure 45 是一間法式餐廳,所以他同時精通日本傳統料理及現代法式料理,並慣常使用日本時令出品。這天他以吞拿魚薄片配搭香菇及香葱,同時加上番茄啫喱及脆粒,清鮮得來口感豐富,十分討喜~ AMUSE BOUCHE Poached Japanese Oyster, Ginger CHEF LAU 這個午餐其實很抵食,因為內容相當豐富,單是 Amuse Bouche 就有兩款,而且份量根本與頭盤無異。天龍軒的劉師傅也呈獻了脆炸日本生蠔,炸漿極其輕薄、沒多餘油膩感,重點是中間的生蠔仍然很鮮嫩,功架一流,配上酸甜的醬汁更添美味。 APPETIZER 3 Kinds of Dim Sum: Baked Abalone Puff, Goose Pan-fried Pork Dumpling, Bell Pepper Steamed Shrimp Dumpling, Salmon Roe CHEF LAU 接著劉師傅繼續呈獻點心三併:鮮爽蝦餃以鳳眼造型上場,上面添加大量三文魚子,悅目同時更添鮮味動人;另一邊不起眼的煎餃子也不能小覷,除了咬下有肉汁飛濺(還好用餐空間充足!),豬肉餡中還巧妙地加入了甜椒粒,口味清新不膩。 而最令人回味的,還是用上中東乾鮑的矜貴鮑魚酥,個子十分巨大呢!劉師傅笑言這可不是星廚午餐的獨家福利,平時天龍軒的鮑魚酥也是同樣用料十足;除了鮑魚好吃,那極度鬆化又甘香的酥皮撻,還有燒鵝肉餡料,都太美妙難忘了~ FISH Nodo Guro Rock Fish, Shiso, Konbu CHEF MIYAZAKI Chef Miyazaki 再出手,這回以喜之次的近親、肉質同樣細嫩豐美的岩魚燒烤後,上檯後淋上木魚清湯,吃時再配搭昆布啫喱及食用花,清鮮美味而且一點不油不膩,讓人吃得很舒服~ MEAT Braised Sea Cucumber, Wagyu Beef CHEF LAU 劉師傅的主菜也極富創意,竟然想到將澳洲和牛製成牛肉球,釀進遼參裡;坦白說,起初對組合有點懷疑,但一吃之下,牛肉本身的肉香以及神來之筆的陳皮香,及填補了海參彈滑但無味的憾失,配上清鮮的上湯,效果美味驚艷還有養顏之效,理所當然清碟了! DESSERT Coffee, Passion, Mascarpone CHEF MIYAZAKI 最後由 Chef Miyazaki 帶來最後甜品:輕若無物的 Marscapone 忌廉與脆餅的組合固然好吃,但建議要搗碎甜品並戳破中芯的咖啡軟心啫喱,並拌著熱情果泥同吃,就可同時感受集輕柔、香脆、香濃、甘醇及酸甜於一身的滋味~ 十分豐富又高質的午餐,離開前還有漂亮的星空朱古力可以帶走,非常幸福!餐單供應期已過,但想細味劉師傅巧手點心及精美菜式的,還是歡迎到天龍軒哦~ 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 2018-11-25
1273 瀏覽
First I need to state this menu only last for 4 days so it's not the typical restaurants menu.Ritz is holding their Stellar Dining Series and I went for their lunch menu. This is a Chinese restaurant but their Stellar Dining Series is collaborating with Chef Miya from Tokyo so this menu has both Chinese and Japanese dishes.The restaurant view is as beautiful as usual despite the clouds. I was on a tight schedule and wanted my lunch to end before 2 and the restaurant totally catered to my needs making it possible without affecting the quality of the dishes.First was the Tuna Carpaccio.  It was made with Chu-toro and Maguro with a mushroom jelly on the bottom. The combination of Chu-toro and Maguro made the dish fragrant without being too oily as a starter. The mushroom jelly was also very refreshing and the whole dish appeared beautiful.The second starter was the Poached Oysters. It was a nice contrast between the creamy Japanese oysters inside with the outside being crunchy. The ginger on top was also deep fried for the extra crisp. The star of the trio was the Abalone puff. However, it wasn't the abalone part that was my favorite but the goose filling in the puff. It was meaty and rich and even if there was no abalone, it would have still tasted great. The skin of the rock fish was fried perfectly with the skin being crispy while the fish itself was still moist and tender. The konbu was made to look pretty and also highlighted the taste of the fish well.The server kindly explained despite being a Japanese and Chinese theme menu, they chose Australian Wagyu instead of Japanese as the Japanese type will have too much fat and will be too soft to match this dish. Initially I thought the star is the Wagyu but actually it is the Sea Cucumber. Most sea cucumber I have tasted tends to have a very soft squishy texture. However, the sea cucumber in this dish is very springy and the Wagyu served to add more flavor to it. A hint of chenpi was added to it to increase the fragrance of the dish making it spectacular.Finally the dessert. When it was served, you can already smell the coffee aroma. It appears like a beautiful garden and when you take it's photo with the view it is "Stellar".The mascarpone mousse was rich and it was balanced well with the passion fruit and the coffee crisp outside. As you break the crisp, the coffee aroma continues to come out making the whole experience really pleasurable.The lunch was so good some patrons even asked whether the stellar dining dinner was still available although from what I heard, it was all full.Finally, they will give you a box of chocolates as a gift. It was really a great experience that day. 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 2018-10-04
3477 瀏覽
Call 朋友食Lunch, 原來佢地在九龍站,真係好喇,剛剛想食叉燒,在102層樓下食個午餐特別心情靚靚,樓底有兩層樓宇高度,又有遠眺維港景,先 Order 頭盤(1)芝麻海蜇凍飽線(2)鱔=醬汁加埋鱔肉真係好滑,(3)蜜燒西班牙黑豚肉叉燒,肉質都夠鬆化,但係蜜汁不夠勻循(4)香茜星班燒賣,好味,夠特別👍(5)西班牙黑豚肉叉燒腸粉,食腸粉除了腸粉裏面餡料外,我都比較注意 豉油汁,我覺得豉油汁比較稀佐少少,(6)黃耳葡汁水餃,餃子皮薄餡靚,汁同餃子很好配搭,(7)蟹肉帶子香煎小籠包,好味道,(8)杏片雪影焗叉燒包,真係要講聲好好味呀, 外脆內軟,(9)土魷鮮雞肉燒賣,肉質比較實佐,但係非常恰當,最後兩款甜品,Perfect Match 👍👍👍 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
之前周年紀念,特登book咗枱同男朋友慶祝,其實都唔係特別慶祝,只係簡簡單單食餐飯,但係又想食好少少,所以就嚟咗好多人都有讚冇彈嘅天龍軒👍🏻呢間質素唔錯,特別係服務,超級有禮貌又恭敬,其實淨係俾服務都好值既!再嚟就係一入到去就已經覺得好有氣派,因為佢幾乎喺ICC頂樓,我哋又夜晚去,所以夜景一覽無遺,超級靚,但係比較難影相因為玻璃都反光🙈 對住香港夜景,再嘆美食,真心好寫意👍🏻❤️ 又好難忘🕯我哋簡簡單單填個肚,因為都唔算好肚餓~ 叫咗北京填鴨,同埋個個朋友食完都話必叫嘅蟹鉗,仲有黃金蝦球(唔係好記得全名)北京填鴨好大份,兩個人食真係會飽肚,啲鴨肉切到好薄身,肉好嫩,燒得啱啱好,一路見佢切一路流口水,正😍 包住食,肉汁嗶哂岀黎,超級滋味🤤 至於蟹鉗,雖然佢就好細,一啖就食完,但係煮得超級好味,蟹肉好滑,好似入口即溶咁,好入味,終於明白點解係必叫,雖然有啲唔捨得,但係好值得👍🏻👍🏻蝦球都唔錯,不過就冇呢兩道餸咁好食😍👍🏻偵聽來講,最值得加分係食物質素同埋服務態度,個景就係bonus啦👍🏻👍🏻 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 2018-08-24
3645 瀏覽
天龍軒已經被我 book mark 左成年有多..... 今次終於有腳陪我去!..... 不過有一句是真的,期望越大,失望越大。因為冇 book定枱,窗口位置都已經訂滿了,不過冇所謂吧,當日期待的始終是食物。景色又不是那麼特別,都是面對貨櫃碼頭。蟹肉帶子香煎小籠包 - 不太突出,雖然都夠juicy.... 但始終太厚皮,朋友說吃不到蟹肉(因為他整舊放入囗的關係吧?) 我就吃得出有少量蟹肉的泡椒雞樅菌腸粉- 腸粉的皮亦偏厚... 太粉了,泡椒的做法挺特別,可以一試的。椒鹽田雞腿- 這個看到已經想說 omg... 賣相,味道,質素加埋價錢完全不及格!質素像由ground floor 外賣到102 樓似的。不熱,不鬆化,不脆,亦不香囗,只是炸粉加老蛙似的肉..... 香茜星斑燒賣~ 我猜比例上有8份粉,2份星斑.... 講完.... 芝麻奶黃煎堆仔~ ok 嘅...... 就係預料之中的味道楊枝甘露~ 朋友話四季的好一點, 沒甚麼驚喜因為食物太令人失望,心情由102跌返去地面!所以要求搬去窗口位喝杯茶冷靜一下 (是我無理的籍口吧XD) 服務員都很好,叫我可放下袋子他們替我取,只需移玉步便可,這個是整餐值回票價的服務吧!可能我一開始便錯重點,服務,環境是好的,要食好野,還是平民的好。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)