帝京軒

一行七人來到旺角帝京酒店的粵菜廳飲茶。我們已預約了枱，所以一扺達便可隨即入座。因人數不少，所以我們點的點心部分也要打孖上，並叫了一些小食、一個炒飯和一個麵。這裏的鮑汁雞腳應該是煮了相當長的時間，非常入味但又一點也不鹹，好吃。黑椒鳳爪的醬汁就較濃。鮮蝦腸粉的皮較厚，只是一般水準。叉燒包的皮做得很好，一點也不韌，饀料豐富，味道適中。菜苗餃清新，配合彈牙蝦肉，鮮甜味討人。煎馬蹄糕外脆內軟，微甜。賣相吸引的天鵝酥的茘芋茸綿綿，同樣是外脆內軟。我們今天初嚐新豬肉點心，甜菜新豬肉腸粉。白腸粉上的梅菜較多，其甜味已蓋過了由碗豆、大豆、冬菇和蝦米做成的新豬肉味。下次要試試其他款式才能真正吃到新豬肉的真味。黑松露醬珍菌炆伊麵一點也不油膩，味道很好，雖然松露味較淡。楊州炒飯材料豐富，有蝦、蛋、叉燒、火腿、菜絲和蔥粒。飯炒起來仍是一粒粒的，一點也不乾，又不油，好吃。今天較失望的是冰燒五層腩，賣相不錯但可惜肉質較韌，比以往吃過的遜色。 繼續閱讀

This Chinese restaurant is located in Royal Plaza Hotel in Mongkok, and on the day because there are wedding banquets there are only a few tables available for diners, and fortunately we had booked and got a table. The decoration is contemporary, seating is comfortable and general ambiance relaxing.Even though we arrived quite early at 6:30pm, soon this section of the restaurant is all seated, showing that it is very popular. We ordered the Lobster and Deluxe Dried Seafood Set Menu ($1,188 per person) and the staff told us there is a special 20% discount in offer. We are lucky! The first course was Appetizers Combination, including Broiled Salmon Sushi, Chilled Jellyfish with Shredded Abalone, and Sizzling Diced Wagyu Beef with Crispy Garlic. The sushi is surprisingly good given this is not a Japanese restaurant, with a rich taste of the salmon supplemented by the sauce. The jellyfish is also good with the amount of sesame oil just right in proportion. The beef was tender and juicy while the garlic and leek providing some crispy texture. A great start for the dinner. The second course was Double-boiled Deluxe Dried Seafood and Chicken Soup. A good portion indeed, and the ingredients in the soup were all nice and premium, with abalone, sea cucumber, dried scallops, as well as big pieces of fish maw. The chicken soup had absorbed all the great taste of the ingredients, without any oil and very tasty but I would say it was a bit too salty. However overall it was still a great soup and after finishing it we were so more than half-full even with our big appetite. The third course was Steamed Half Lobster Chopped with Fried Garlic and Shaoxing Wine. The lobster was meaty, and the sprinkled garlic had enhanced the flavors but also over-shadowing the delicate taste of the lobster in the end. In my opinion the simple chopped garlic might be a better alternative. The vermicelli at the bottom had absorbed all the jus and turned out to be more tasty than the lobster. A nice dish but I believe the restaurant can do better. The fourth course was Pan-fried Giant Garoupa Fillets in Black Truffle Sauce. This is the signature dish of the restaurant, with the fillet nicely pan-fried, and the sauce giving a sweetness to the fish. The black truffle enhanced the aromas further. On the side the mushroom was coated with flour and then deep-fried, pairing with a mayonnaise to reduce the fattiness. Really tasty and the best dish in the whole meal in my opinion. The fifth course was Stewed Superior Kanto Sea Cucumber with Goose Web. The goose web was braised nicely, easy to bite and eat, with the sauce marinated well. There were two pieces of asparagus which not only adding colour to the dish but providing the necessary vegetable too. The sea cucumber was great in texture, firm yet not rubbery, but I also found it a bit too salty, and felt like the inside of the cucumber had been smeared a lot of oyster sauce. A minor issue which I think the restaurant can correct. The sixth course was Poached Prawns and Scallops in Lobster Bisque sprinkled with Crispy Rice. Served in a western style, some of the crispy rice was soaked in the soup already and then the staff poured in the remaining soup, and we could add more of the crispy rice as we like. The lobster bisque was rich in flavors but because of that the prawn and scallops became more bland in taste. Still quite an interesting idea and good to see the chef exploring such innovative cuisine. The seventh course was Sweetened Bean Curd Pudding and Black Sesame Roll. Both were traditional desserts, with the bean curd pudding having a nice bean note, and nicely sweetened so there was no need to add more sugar, nor was it overly sweet. The sesame roll was decent too. The staff in fact had asked us before serving these desserts whether we would prefer to change to something else, not because these desserts were not good but more to offer us more choices, a thoughtful service indeed.The service was good and the captain came to chat with us and introduced us to the restaurant, and had done a decent job in selling us to come back to try their dim sum. The total bill on the night was $2178, and considering the menu it was truly of good value. There are some improvements on the seasoning to make it less salty for some of the dishes but those could be rectified easily and I am interested to come back and try their other dishes. 繼續閱讀

有時喜歡約三兩知己光顧帝京軒🥂，除有美味的佳餚🥢，坐得也舒服😍，還有到位的服務💁‍♀️💁‍♂️1.芙蓉鱈場蟹肉燴雪燕$138，整碗羹非常足料，故每羹入口的食材都是豐富的，惟獨美中不足的是蟹肉較「鞋」2.新鮮本地乳龍蝦稻庭麵(選高湯珍菌焗)，每位$288，活🦞加廚師的烹調，美味的龍蝦肉鮮爽，配上帶點兒煙韌的稻庭麵，心得席上各人的喜愛3.燕窩楊枝甘露 伴 新疆棗皇糕$98，棗皇糕不錯，但最出色的是楊枝甘露🤩，料多，味道調配得剛好，又是那句-邊吃邊讚👍🏼4.另外一個叫「仙境甜夢」的甜點$128，上桌時真的如仙境般，很美👍🏼！🧚🏻‍♀️仙境盤上有燕窩擂沙煎堆、玉兔糯米糍、金燕藍莓糕、懷舊芝麻卷、楊枝甘露芝麻卷、糯米糍👌🏼；金燕藍莓糕不錯，糕面還有少許金箔和燕窩添；擂沙煎堆好味，香脆外層，麻蓉內餡，同樣有少許燕窩點綴 繼續閱讀

這天到久違的Royal Plaza Hotel享用帝京軒新推出的*青*心席精美菜式！ 人到齊的同時即上*青*心席說中的清燉姬松茸圓肉苦瓜茶＄168/位，內裡滿載濃香的姬松茸、竹笙、甜美的紅棗、圓肉、配甘香生津的苦瓜，入口清甜如糖水般滋潤是很好的開胃茶！ 醬燒黑虎掌杏仁鍋巴盞＄298，香脆的鍋巴盞盛載著濃香的黑虎掌菌，混和萵筍和杏仁片作了首尾呼應的口感，而且味道一點也不簡單好有層次感。 接力的是椰油白木耳羊肚雞樅菌＄288，以香氣撲鼻的椰子油來炮製，內裡有口感特別的白木耳、香濃的羊肚菌、雞樅菌，還配上爽脆的菜度令成件事都很完滿！吃素的同時加插了脆片甘藍炸子雞，雞件皮脆肉嫩又夠入味挺出色，另外炸至香脆的羽衣甘藍也十分可口別錯過啊~ 最後來多兩客清甜的上湯浸菜芯和薑汁炒芥蘭回一回神好滿足啊！ 繼續閱讀

由即日至5月31日，帝京軒推出【法．嘗．宴】，以法式烹飪的基調融合中式食材，這個優質的中法混血兒確令人耳目一新！法國菜是西方飲食界的龍頭代表，對美食的追求和探索有目共睹，與飲食文化深厚淵博的中菜有著不謀而合的理念；那就是食不厭精！不知是否受到兩者的啓發而令廚藝總監江肇褀師傅有此「西菜中用」的構思？美酒伴佳餚，每位只需另加HK$198，便可享三杯紅白餐酒以饗美饌。先來前菜三味，分別是紅酒和牛凍藜麥沙律、黑松露鵝肝腐皮卷和腐乳香焗法式田螺。黑松露鵝肝腐皮卷～矜貴的黑松露、鵝肝配腐皮卷，雖然階級有別；但原來大家都好啱Key！建議把它整體吃下，讓豐膄的肝香、幽香的松露和脆香的腐皮在口腔互相交織，是Mix & Match 的成功案例！腐乳香焗法式田螺～將炒香的田螺混合腐乳、牛油和薑蓉等以麵包糠焗至金黃；伴著香滑微脆的薯蓉同吃，以同樣是發酵食品的腐乳來代替芝士，實在巧妙！干邑忌廉龍蝦花膠湯～別以為中國人才重視湯水，識飲識食的法蘭西人對此也十分講究，馬賽魚湯 (bouillabaisse) 便是經典之一！而這個不一樣的龍蝦湯；單單是湯底便以大量龍蝦殼、赤米蝦、番茄、洋蔥等好料熬製5至6小時而成，內藏了龍蝦鉗、南澳帶子、蝦球和厚度十足的大片花膠，鮮味在口腔內拼發；醇香滋美，餘韻悠長！寶雲酥藥膳烤羊架～以藥膳入饌這味家傳戶曉的法國名菜，令人期待！模樣與慣常吃到的無大分別，然香酥的外層下肉質軟嫩，滲出淡淡藥香；確實是別出心裁的配搭。香檳時蘿松茸煎龍躉～另一獲大夥連連讚好的一味，原來蝦乾銀魚仔配香檳汁不但夾還滿有驚喜；鮮香、乾香、鹹香共冶一爐；還有青胡椒的微辣清新更令整個菜更添立體感！川辣慢燉油封鴨腿～這是散點的項目，把鴨腿泡在以混合了花椒油和辣椒油的鴨油內慢燉，保留傳統油封鴨腿的滋味、皮酥肉嫩。香辣而不嗆喉，甚獲一衆辣友們的歡心！普羅旺斯燉蔬菜～這個鮮蔬菜式來得正是時候，意大利青黃瓜、脆肉瓜及番茄的組合團團圍成一圈，以麵醬引出菜蔬的甜；清而不寡！八寶法國鵪鶉·佛跳牆絲苗～究竟嬌小的鵪鶉肚內怎能容下豐料的海味？這味心機菜工序繁多；先將八款材料(栗子粒、鹹蛋黃粒、叉燒粒、雞粒、瑤柱、北菇粒、蓮子、百合)炒香再釀入已去骨的鵪鶉內；米飯加入花膠、鮑粒、海參粒及瑤柱等食材，再以柱候醬燜煮，軟硬適中，吃得是一口接著一口！陳皮桃膠法式燉蛋 伴 花椒杏仁瓦片酥～前者蛋味香濃、口感細滑，加上陳皮及桃膠，確是幾特別的組合。然好戲在後頭；這個瓦片認真盞鬼，香脆可口帶微辣，師傅對味道的配搭確有一手！獨特而美味的睇驗，喜歡Wine Pairing 的朋友；更應一試！帝京軒地址: 旺角太子道西193號帝京酒店3樓電話: 26226161 繼續閱讀