138
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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 (2013-21)
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
12:00 - 14:30
18:00 - 21:00
星期一至日
12:00 - 14:30
18:00 - 21:00
付款方式
Visa Master AlipayHK 現金 AE 銀聯 JCB 微信支付 JCB、Diners
座位數目
164
其他資料
網上訂座
Wi-Fi
酒精飲品
自帶酒水 詳細介紹
切餅費
泊車 詳細介紹
電話訂座
賞訂座積分
加一服務費
有關獎賞計劃
食評 (200)
今年生日就相約了另一位都是二月生日的寶寶,一齊去一間靚靚餐廳慶祝❤️🥳所以就去左位於係香港麗思卡爾頓酒店裡面的天龍軒,是全球最高的米芝蓮二星中菜廳😎好彩book到個窗口位置係可以望海,勁開心即刻加分😍裡面環境好舒服空間感十足,而餐廳職員既服務態度亦十分好🙆🏻‍♀️仲有一個去天龍軒必定要打卡既長廊~-🎈琥珀合桃 這個小食是餐廳免費提供的,個人覺得幾好味好脆口~-🎈蜜燒西班牙黑豚肉叉燒 (半份) $188天龍軒的招牌菜黑毛豬叉燒被譽為全香港最好味既叉燒,因為要預訂關係所以基本上在訂座時職員便會幫忙預留~今次叫左半份有四件的,其實兩個人黎講都真係好夠了可以留肚試多啲野嘛🤣😝以價錢來說是有點貴價的,但個人覺得都值得一試雖然未算好驚艷🤩一入口好軟稔,每一塊都好有厚度吃起來口感十足!不過個人覺得蜜汁偏甜了一點,而且如果能做到燶邊會更欣賞~-🎈窩貼大蝦多士 $142新鮮炸出來的所以好香脆而且彈牙,配上甜酸醬吃挺不錯,會令人有想再吃的感覺👍🏻😚-🎈脆皮燒三層肉 $132這個不是太有驚喜,味道正常吧不過都可以吃得出是三層~-🎈翡翠松子素肉蒸包 $115印象中味道是可以的哈哈~因好少食呢種點心所以感覺又幾特別🤣-🎈甜品因為慶祝生日所以仲叫左兩個壽包🥰同埋餐廳仲送左糯米糍同曲奇~整體都好滿意了🥳-❣️整體來講職員好細心好nice留意住一啲小細節☺️而環境亦好適合同朋友一齊慢慢坐係度傾下計😌-🔸天龍軒📍尖沙咀柯士甸道西1號環球貿易廣場(ICC) 香港麗思卡爾頓酒店102樓 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
This Chinese restaurant is located on 102/F of ICC, inside The Ritz-Carlton Hong Kong. Awarded Michelin 2-star status, we came on the night to sample its traditional Cantonese cuisine. After seated at a table on the window side, the breathtaking sea-view certainly was amazing. Even though it was not facing the HK Island, the view offered a nice backdrop of West Kowloon, with the container port and Stonecutters Bridge in the distance.The ambience is elegant, quiet and serene. With a very high ceiling, the use of dim lighting helps to present the night view even better. And there is also a bar behind to prepare the beverages, from some good tea to a nice range of wines.We ordered the Signature Tasting Menu ($2,138 each), which included a glass of Champagne. Knowing that we did not drink on the night, the staff kindly replaced them with apple juice. The amuse bouche is an Egg Custard with Young Ginger, Wolfberry and Chinese Yam. With the sour and sweet marinade of the young ginger, matching well with the savory of the egg custard, it is a appealing start for the dishes.The first course is a Platter of Appetizers including Wok-Fried Eel with Plum Sauce, Barbecued Pork with Osmanthus Flower Honey, and Deep-Fried Shrimp Toast. Starting with the toast, the minced shrimp is bouncy in texture, nicely seasoned and the crispy toast does not feel oily at all. The eel is thick but cooked beautifully, with the plum sauce giving a nice fragrance to the mouth. The BBQ pork is my favorite, with the thick cut extremely juicy and tender. The honey also is delicate on sweetness. All three are very good and I give high marks. The second course is Pan-Fried Fresh Crab Claw with Crab Meat and Lily Bulb. The crab claw is cooked without adding much seasoning or sauces to highlight the original taste, and also to complement with the delicate notes of the lily bulb. A dish with finesse but for me a bit more seasoning would make the dish even better. The third course is Double-Boiled Chicken Soup with Fish Maw in Baby Coconut. The soup is clear, having the sweetness from the chicken and the coconut water. Really tasty and I cannot stop spooning into my mouth. The fish maw is also impressive, thick and large, rich in collagen. A soup I strongly recommend.   The fourth course is Braised Australian Fresh Abalone. Frankly on presentation it might look a bit frugal, with half an abalone and two pieces of kale. But I was surprised with the tender texture of the abalone, giving a similar bite as a nice Japanese dried abalone, further supplemented by the delicious abalone sauce. The kale is also young and crunchy on the bite. The fifth course is Stewed French Duck Leg and Onion served with Pan-Fried Foie Gras. A fusion dish, the duck leg is soft and tasty, but would be a bit too rich and heavy. As a result the chef cleverly added some purple onion shreds to balance the fat. The foie gras is nicely pan-fried, and the gamey notes is perfect in harmony with the duck leg. A great example of how the chef merged the Western ingredients into Chinese cuisine.The sixth course is Wok-Fried Assorted Mushrooms served in Crispy Net. Beautifully presented, the different types of mushroom are cut into shreds and put on a bird's best made by deep-frying rice noodle. The bird's nest as a result can absorb the sauce from the mushroom, making the originally bland taste flavorful. The seventh course is Braised Rice with Diced Garoupa, Salted Egg Yolk and Taro. The rice got a nice aromas, with generous amount of fish meat and the taro adding the signature flavors, enhanced by the egg yolk. The chef used some cherry tomatoes to add acidity and freshness to the rice to balance, with some chives on top to give further fragrance. The eighth course is a Platter of Desserts including Chilled Milk Pudding with Snow Swallow, Steamed Dumpling with Red Bean Paste and Vintage Tangerine Peel, Purple Rice Mochi, and Almond Biscuit. The various desserts are all good in taste, with the pudding creamy and rich, and the snow swallow giving both a luxurious addition and a contrasting bite. The dumpling is also good in taste, with the red bean paste appropriate in sweetness and the tangerine peel highly aromatic. But I like the purple rice mochi most, with the chewy bite and the nice taste really memorable. Service is very good, with the team attentive to our needs, but like most Chinese restaurants I still believe they can provide customers more information on the ingredients and the way the dish is prepared, which would give another dimension to them. The bill was $4,800 which was reasonable considering the overall experience and the quality of food and service. 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 2021-06-12
0 瀏覽
weekend 黎飲茶, 要一個月之前book. 仲要分兩個時段, 一點三黎到要響lobby 等到一點半先可以入去坐...是日空氣質素奇差。望出去一篇白濛濛。冇景。座位一如預料闊落兼舒服,有櫈仔專擺嘢。叉燒:要24小時前預訂。幾大碟。切得好大舊。肉質淋而不爛(之前卅二公館嘅叉燒肉太爛). 唔肥唔會太油. 不過個人唔係特別鐘意咁淋嘅叉燒,加上偏甜,可能有個飯會好味啲。蝦多士:幾好。炸得好靚,真金黃色。蝦膠多得黎唔會死實。唔會太油。酸甜汁杰度同甜度都剛好。蟹蓋:非常好味。蟹肉多唔在講,蟹味濃。醬剛好,唔會太杰。一睇以為旁邊嘅係炸蟹腳肉,原來係天婦羅酸薑!估唔到炸酸薑又幾得意。金壕煎糯米:唔明食緊乜。糯米量好少,感覺似食隻炸腐皮蠔多啲。龍鳳燒賣:食完發覺豬肉燒賣襯蝦係有佢嘅原因的,襯帶子真係冇鮮味。佢豬肉唔香呢個失望。斑球魚肉燒賣:呢個好正。斑球做真係好味好多🤣 彈牙魚味夠。呢個如果點埋参拾士多個芫茜豉油應該會勁好味。送嘅曲奇及糯米糍:曲奇得個甜字,唔算鬆唔算脆咁。糯米糍OK, 餡嘅醬香唔太甜,煙韌度剛好,細細粒啱食。總結:埋單每人五百蚊。唔係樣樣好味。唔值。但要食嘅可試:叉燒,蟹蓋,班球魚肉燒賣。 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1 2021-06-07
0 瀏覽
今日終於去試全球最高嘅中餐廳....都有少少期待......餐廳裝修格局;整體外觀設計;絕對值兩星;但好可惜;僅限於止!食飯之前同我;老爸先去洗手間;發現咁嘅級數嘅酒店;洗手間竟然係冇人serve! 我老爸行動不便;張餐椅極之重;我又要扶住佢;又要拉開張凳;起碼都花咗一分鐘竟然冇一個waiter過嚟幫手! 直到我哋屋企人過嚟!上星期喺嘉麟樓;同一情況;我哋未行到埋張枱;已經有侍應幫忙拉開張凳!半島即係半島👍👍跟住坐低,我哋叫咗鐵觀音....雖然唔係佢叫佢啲特別貴價嘅茶,但啲鐵觀音淡而無味😓真係同嘉麟樓又有一段距離!之前我哋訂咗佢「最出名」嘅叉燒;咁我哋都叫咗啲點心同埋個蟹蓋....講真碟叉燒真係同之前有位朋友所講一樣;絕對係用蜜糖浸過嘅豬肉!完全感覺唔到叉燒個「燒」個部份去咗邊度!其他啲點心都中規中矩;完全冇任何驚喜!碟XO醬蘿蔔糕極失望,完全食唔到蘿蔔糕裏面有有乜嘢!只係表面加咗啲XO醬蟹蓋都OK;但係食得好麻煩,一定會整污糟隻手!咁嘅級素嘅餐廳;點解唔學下明閣將隻蟹蓋包好;唔會整污糟隻手?整體來講;純粹真係位置;裝修景觀係值兩星;食物質素真係好一般般! 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 2021-06-04
242 瀏覽
今日借媽媽生日的藉口,試試有全世界最高中菜廳之稱,位於ICC 102樓的天龍軒。話說我已經早左兩三個星期打電話去BOOK都BOOK唔到窗口位,所以坐唔到最靚GE VIEW。不過話哂米芝蓮級數餐廳 環境服務都算一流。可惜的是餐廳服務員人數明數不足,見到D服務員走來走去,又要奉茶、落單、幫手上菜,變相好多枱客要等。我地就係坐低左差不多半個鐘先落到單,見到早少少入席的客已經開始食緊。所以建議大家上網睇定佢個餐牌,一坐低就點餐,免卻等候時間。等到中途都幸好有奉茶,重好細心有個蠟燭坐熱茶壺。先黎炸蝦多士(6件)多士薄脆,炸蝦口感豐富彈牙。脆皮燒三層肉有d驚喜,因為一共有成9件!皮脆而沒有一層肥膏反而是整塊也可以入口即融。來到今餐最重要的蜜燒西班牙黑豚肉叉燒這份需要在訂位時已經要預訂的名菜果然名不虛傳,一試難忘。黑豚豬軟熟、蜜汁味度濃厚。蝦餃皮薄,鮮蝦彈牙。荷葉飯顆粒分明甜品本來預訂了壽包但幸運的遇上酒店週年 午餐每人已送壽包所以可以借花祝佛。最後我們每人還點了一客酥皮蛋撻呢! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)