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餐廳: 富豪金殿
優惠: 食飯可賺里兼用里?立即訂枱吧!
用「里數加現金」付款,最高可賺$4=3里。受有關條款約束。
條款及細則:
  • 會員每次賺取「亞洲萬里通」里數之消費上限為HKD10,000。
  • 會員凡於國泰夥伴餐廳用膳,每消費HKD4即可賺1里數。
  • 渣打國泰Mastercard®持卡人憑卡於夥伴餐廳簽賬消費,除可享基本餐飲類別之合資格簽賬HKD4=1里數獎賞及餐膳里賞HKD4=1里數獎賞外,於星期五、六及日的餐飲簽賬更可賺取額外HKD4=1里數獎賞("聯營信用卡餐飲簽賬里賞"),合共獲享HKD4=3里數。
  • 會員所賺取之「亞洲萬里通」里數將根據賬單總金額計算,包括服務費及稅項,但不包括小費。
  • 通過交易賺取里數時,不可使用與夥伴餐廳有關的其他推廣或折扣優惠。請於惠顧前先向有關餐廳查詢。
  • 賺取的里數(包括餐膳里賞及渣打國泰Mastercard餐飲簽賬里賞)將於認可餐膳消費交易後7個工作天內存入會員的賬戶。
須受其他「亞洲萬里通」條款及細則約束
港鐵銅鑼灣站 F1 出口 繼續閱讀
電話號碼
28371773
開飯介紹
富豪金殿位於富豪香港酒店三樓,以中國傳統風格佈置,經由屢獲殊榮的名廚炮製精緻點心及粵式美食。中菜館設有五個貴賓廳,以供私人宴會之用。 繼續閱讀
附加資料
無肉餐單詳情: 每天供應少量素食菜式
營業時間
今日營業
11:00 - 18:00
星期一至日
11:00 - 18:00
公眾假期
11:00 - 18:00
付款方式
Visa Master AlipayHK 支付寶 現金 AE 銀聯 JCB OpenRice Pay Diners
座位數目
500
其他資料
網上訂座
酒精飲品
自帶酒水 詳細介紹
賞訂座積分
加一服務費
當面支付
有關獎賞計劃
優惠
餐廳: 富豪金殿
優惠: 用「里數加現金」付款,最高可賺$4=3里。受有關條款約束。
條款及細則:
  • 會員每次賺取「亞洲萬里通」里數之消費上限為HKD10,000。
  • 會員凡於國泰夥伴餐廳用膳,每消費HKD4即可賺1里數。
  • 渣打國泰Mastercard®持卡人憑卡於夥伴餐廳簽賬消費,除可享基本餐飲類別之合資格簽賬HKD4=1里數獎賞及餐膳里賞HKD4=1里數獎賞外,於星期五、六及日的餐飲簽賬更可賺取額外HKD4=1里數獎賞("聯營信用卡餐飲簽賬里賞"),合共獲享HKD4=3里數。
  • 會員所賺取之「亞洲萬里通」里數將根據賬單總金額計算,包括服務費及稅項,但不包括小費。
  • 通過交易賺取里數時,不可使用與夥伴餐廳有關的其他推廣或折扣優惠。請於惠顧前先向有關餐廳查詢。
  • 賺取的里數(包括餐膳里賞及渣打國泰Mastercard餐飲簽賬里賞)將於認可餐膳消費交易後7個工作天內存入會員的賬戶。
須受其他「亞洲萬里通」條款及細則約束
食評 (87)
等級5 2022-05-18
232 瀏覽
This Cantonese restaurant is located on 3/F Regal Hong Kong Hotel, with a high ceiling and large windows looking out to the Causeway Bay neighborhood. The décor is of classic design, with large chandeliers and good lighting, red carpet, and golden walls. We were seated at the window side, with a spacious table and good distance from the others so it was not noisy at all. After looking at the menu, we decided to order some of the signature dishes, with an appetizer to start. Picking the Smoked Egg with Caviar ($108), the egg had been smoked with tea leaves, infusing with a nice fragrance, but it was not marinated so the taste was light. The runny egg yolk was creamy and rich, and the caviar on top provided a bit of savory flavors to the egg. Quite a nice starter.To our surprise, before we could even finish one egg, the next course was already served. The Smoked Crispy Chicken with Supreme Tea Leaves ($288 for half chicken) had been cooked for a while apparently, with the chicken only lukewarm in temperature. The skin was still quite crispy fortunately, but apart from the tea leaves fragrance (the same as those for the eggs) the chicken was quite tough on texture and under-seasoned. Normally I would not dip the Worcestershire sauce or garlic salt provided, but for this one I had to. A very big disappointment as this was supposed to be one of the award-winning signature dishes. Just when I finished the first piece of chicken the soup already arrived. The Braised Fish Soup with Egg White and Carrot ($138 each) was another signature, with the thick fish broth having a nice yellowish color and a hint of carrot flavors. In the soup there were some garoupa slices, together with mushroom and the interesting white egg 'pearls'. The taste was actually very good and helped to rescue some marks from the earlier setback from the chicken.Next came Fried Oyster with Fungus and Spring Onion in Casserole ($368). Served in a sizzling hot casserole, the beautiful aromas of ginger and spring onion were mouth-watering. The portion was generous with 7-8 oysters, with also an assortment of fungus. I liked how the oysters maintained relatively ‘dry’ and not feeling the oily and greasy sensation, with sufficient seasoning while not masking the original flavors of the oysters. Then we had Golden Prawns with Salty Egg Yolk and Sauteed Fresh Milk ($216 for two). The staff was very helpful by advising us to order one prawn each instead of the normal portion. The large prawn had been deep-fried and then sauteed together with the salty egg yolk, coating the shell with the nice savory delicacy. I also liked the sauteed fresh milk, silky soft and nicely seasoned. And the broccoli on the side not only helped to add color to the plate, it was also a good complement to balance the rich taste. Finishing we had the free Red Bean Soup for dessert. While it was a bit too thick for my preference, at least the red bean soup was of appropriately sweetness. Service was decent, with the staff attentive and friendly. The main issue was the speed of serving. Frankly for the first couple of dishes it was even faster than a fast-food diner, not only causing the food to get cold quickly, but also showing clearly some of the food was not prepared upon order (or at least not properly reheated). The bill was $1,280 after a 15% credit card discount so the price was not cheap as well. I sincerely hope the restaurant could take note and improve, as we did have good memories in previous visits when their food quality was one of the highlights. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
大除夕晚餐揀左去富豪金殿食中菜,近排黎左兩次飲茶,都冇試晚飯。今日一早訂好位,晚市人唔多,算清静。餐牌有湯,海鮮,得獎菜式,廚師推介,煲仔菜,同素菜。主餐牌有招牌菜式,小食,湯羹,鮑魚海味,燒味,海鮮,家禽肉類,素菜,同飯麵。今晚一於主打得獎菜式同招牌菜式。金湯珍珠香茜魚蓉羹 $138 另加一呢個金湯珍珠香茜魚蓉羹係得獎菜式之一,改左個好靚嘅名。金湯係淡黃色,賣相討好,飲落有淡淡魚湯味。湯料豐富,入面有連皮星斑魚片兩片,少少爽口菇粒仔,好多用蛋白造嘅珍珠波波,同切碎嘅香茜。口感多層次,味道清甜又有香茜嘅香,又夠杰身,健康好味。唔錯唔錯。金獎茶皇燻雞半隻 $288 另加一金獎茶皇燻雞半隻都得獎菜式之一,茶皇燻雞有超薄脆皮,帶微微茶味,好味道,可惜肉質唔夠嫩,明顯係冰鮮雞,全冇鮮味。窩燒龍躉脊鰭 $538 另加一呢味窩燒龍躉脊鰭係招牌菜式,用成個窩上,熱辣辣。服務員幫手將龍躉脊鰭切開,龍躉明顯係新鮮,肉質好實在,味道濃淡適中,唔過鹹,不過講真唔算好出色,只可以話真材實料同調味適當。其他配料有火腩,枝竹,厚身冬菇片,香蔥同香茜,咁都有唔少菜食喎。荔茸香酥鴨半隻 $228 另加一荔茸香酥鴨賣相唔錯。炸鴨皮上面有好多芋茸,再灑上大量脆脆,下底墊有生菜。炸鴨皮少脆,夾住又滑又香嘅芋茸,加埋脆脆,好香口,口感好正。可惜隻鴨完全冇肉食。另上既醬汁有葱有蒜,味道好唔錯,唔會太重口味。鮑汁柚皮唐生菜 $188 另加一呢個鮑汁柚皮唐生菜係手工菜式,屋企冇得食。不過賣相普通。柚皮四件,夠稔又冇怪味,鮑汁味道恰當,下面有十條唐生菜心左右。食完仲有糖水送,有蓮子紅豆沙同綠豆沙揀。陳皮紅豆沙陳皮紅豆沙堅有陳皮同紅豆,好足料。芒果布甸好客服務員叔叔見我哋帶住小朋友,仲問佢哋要唔要芒果布甸。芒果布甸大大碗,有芒果肉,加花奶好滑又好味。呢排食左三餐富豪金殿,總結應該係只有得獎菜式值得試,其他食物普遍質素唔差,除左北京片皮鴨,不過呢個價錢又唔洗特登黎食。服務員態度好好,座位舒服,樓底高,而空間感好好。不過食埋呢餐要隔一排先再黎。 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 2022-06-18
0 瀏覽
友人是這兒的會員,用餐有折扣,所以大伙兒就在這兒相聚。友人說最愛吃這兒的黃沙豬膶腸和黑糖薑汁糕,除了這兩款點心,我們還點了蝦餃、燒賣、羅漢齋腸粉、鹹水角、雪山叉燒包等點心,並點了一個福建炒飯。朋友推介的黑糖薑汁糕果然十分好吃,薑味足,不太甜,下次到來一定會再點。至於黃沙豬膶腸,皮滑豬膶嫩,愛吃豬膶的人一定喜歡。其他的點心質素也高,印象較深的是蝦餃,蝦爽口彈牙,好吃,其他的例如雪山叉燒包和鹹水角等也不錯,反而燒賣比較一般。這裏的點心有一定水準,但那福建炒飯就比較遜色。雖然分量很大,但除了米飯以外,其他材料並不是很多,味道也只是一般。下次到來,只吃點心就好了。 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 2022-02-08
220 瀏覽
Simple n nice dimsum meal at Regal Palace, love the super tall ceiling and spacious deco 👍🏻 1) Cantonese style fried noodles with soya sauce, bean sprouts and roast pork (charsiu) 豉油王銀牙叉燒炒麵 $228. Quite good, very aromatic and chewy noodles 👍🏻 2) Steamed rice noodle with fresh prawns 🦐 鮮蝦腸粉 $68. Average dish. 3) Fried dumplings 🥟 served with broth 上湯煎粉果 $68. Crispy dumpling skin with juicy content, nice dish. 4) Roast pork bun #叉燒包 $68. The roast pork sauce were a little too rich and strong. 5) Fried beancurd rolls simmered in laksa broth 喇沙鮮竹卷 $68. Good try to crossover but I still prefer the traditional broth instead of Laksa. 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 2022-01-04
213 瀏覽
聖誕節晚餐, 依習慣是吃西餐.今次我們改了吃中餐, 去了銅鑼灣 富豪金殿,  已先去電訂位.餐廳樓底高, 裝修不俗, 我們安排入座大圓檯,  座得很舒服, 服務員開了茶及送上餐牌.    我們點了好幾款菜.黑毛豬叉燒用鐵盤盛載的黑毛豬叉燒,  叉燒熱著, 色香味俱全.  黑毛豬叉燒入味鬆化, 沒有 豬羶味.  配在黑毛豬叉燒下的黃豆, 吸了叉燒汁, 變汁更軟滑香甜.好好食.老陳皮柚蜜汁廣島蠔廣島蠔肥美, 加上老陳皮柚蜜汁, 確好食.葡式焗蟹蓋用五金蟹形盛器盛載, 看起來有份優越感, 焗釀蟹蓋, 蟹肉餡飽滿, 葡汁好味.醬烤骨烤骨品質不錯, 很稔,  烤得香,  調味佳.金銀蛋莧菜,有皮蛋, 鹹蛋, 莧菜油滑, 味汁不錯, 吃得健康.清蒸沙巴龍躉沙巴魚很大條, 蒸得時間剛剛好, 肉質新鮮.  魚肉滑. 金獎茶皇雞脆皮燒雞, 金黃色炸皮, 賣相亮麗,   上枱仍帶溫熱, 雞肉嫩滑, 入口香脆. 桃包, 大大個, 包皮鬆軟, 內有蓮蓉蛋黃, 入口不太甜, 好好吃.這頓中式晚餐不油膩, 好滿意. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)