76
16
3
餐廳: 怡東軒
優惠: 食飯都有得賺里數 ? 仲要每消費HKD1就有1里 ?
星期一: HKD1 = 1里數,星期二至日: HKD2 = 1里數! (結賬時記得出示QR code/ 條碼,並告知職員「我要賺里數!」) 優惠受有關條款約束。
條款及細則:
  • 惠顧滿認可消費額(最低300港元,最高10,000港元)可賺取「亞洲萬里通」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。
  • 於節日期間惠顧夥伴餐廳之推廣餐膳,或未能賺取「亞洲萬里通」里數。請於惠顧前先向有關餐廳查詢。
  • 額外「亞洲萬里通」里數將於餐膳後7日內存入會員賬戶。
須受其他「亞洲萬里通」條款及細則約束
港鐵銅鑼灣站 D1 / E 出口 繼續閱讀
電話號碼
28376790
開飯介紹
2011年經裝修後的怡東軒以新面目登場,餐廳設計靈感來自中國傳統川劇中的變臉藝術,主宴會廳可隔成五間獨立廂房,玄關處設中國茗茶專櫃,供應各式傳統精巧粵菜及點心。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2018), 美食之最大賞 (2014)
特色
同客食飯
營業時間
今日營業
12:00 - 14:30
18:00 - 22:30
星期一至六
12:00 - 14:30
18:00 - 22:30
星期日
10:30 - 15:00
18:00 - 22:30
公眾假期
10:30 - 15:00
18:00 - 22:30
付款方式
Visa Master AE 現金 銀聯 JCB
座位數目
198
其他資料
酒精飲品
自帶酒水
切餅費
VIP房
泊車
電話訂座
加一服務費
優惠
餐廳: 怡東軒
優惠: 食飯都有得賺里數 ? 仲要每消費HKD1就有1里 ?
星期一: HKD1 = 1里數,星期二至日: HKD2 = 1里數! (結賬時記得出示QR code/ 條碼,並告知職員「我要賺里數!」) 優惠受有關條款約束。
條款及細則:
  • 惠顧滿認可消費額(最低300港元,最高10,000港元)可賺取「亞洲萬里通」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。
  • 於節日期間惠顧夥伴餐廳之推廣餐膳,或未能賺取「亞洲萬里通」里數。請於惠顧前先向有關餐廳查詢。
  • 額外「亞洲萬里通」里數將於餐膳後7日內存入會員賬戶。
須受其他「亞洲萬里通」條款及細則約束
食評 (130)
等級4 2018-04-21
986 瀏覽
Yee Tung Heen - the One Michelin-Star Cantonese Restaurant located at Excelsoir Hotel!  The restaurant offers authentic Cantonese cuisine with a modern flair, using modest cooking techniques to bring out impressive flavours to the diners.The ambience was sophisticated, the service was impeccable.  The food was not only delicious, but beautifully presented and executed!* * * * *▪️Barbecued Pork 蜜汁叉燒 (HK$228)👍👍👍👍👍This shiny honey-glazed char siu was tender and moist with a combination of sweet and savoury.  It was lightly charred on the outside with good caramelisation of the glaze, which gave a hint of smokiness to the char siu.   I was blown away by how incredibly delicious it was!▪️Baked Wagyu Puff with Black Pepper 黑椒和牛酥 (@HK$29)👍👍👍👍👍The Baked puff was perfectly crisp and flaky on the outside, the Wagyu filling was juicy and seasoned nicely, and paired really well with a subtle peppery kick! ▪️Deep Fried Dumplings with Diced Chicken and Dried Shrimps 盆栽小蘿蔔 (@HK$26)👍👍👍👍This deep fried dumpling was made to look like a carrot, and it was stuffed with diced chicken and dried shrimps. It has a perfect balance of crunchiness and chewiness on the outside and the filling was well seasoned with the flavours beautifully infused! ▪️Double Boiled Superior Soup for Ladies 沉魚落雁 (@HK$348/person)👍👍👍👍👍What better way to rejuvenate yourself than with the double Boiled soup.  It consists of Chinese herbs, dried longan, wolfberry, red dates, cordycerps flower, fish maw and silky fowl in it.  Each delicious sip is a perfect balance of taste, aroma and flavour!  It helps to soothe stress and tension, and it is good to nourish your body and moisten your skin, so it's especially suitable for the ladies.This herbal Soup was contained in a "Zisha " clay teapot,which kept the temperature and aroma of the soup nicely inside the pot.▪️Twin Mushroom Platter 綠萼紅梅鴛鴦菌 (HK$248)👍👍👍👍👍Not only was the presentation stunning, both of the mushrooms were incredibly flavoursome!1️⃣Mushroom buns with assorted mushrooms (香煎野菌包)👍👍👍👍👍The buns lied on a bed of pistachio crust, the delicate bun stuffed with wild aromatic mushrooms.2️⃣Shiitake mushrooms stuffed with Matsutake and shrimp paste (松茸蝦膠釀花菇)👍👍👍👍👍The shrimp paste with matsutake was stuffed in the shiitake mushrooms,  the taste of the delicate matsutake elevates the dish to the next level.🏅The dish was awarded by the Hong Kong Tourism Board 2015 Best of the Best Culinary Awards - Gold with Distinction Award▪️Steamed and Sautéed egg with Crab Meat, Sea Urchin and Mini Gold Fish Dumplings 玉鱗魚躍逐金波 (HK$388)👍👍👍👍👍Can you spot these little goldfish in the dish?This exquisite and delicate steamed eggs with spinach juice looks as though the golden fish were swimming in the pond, which makes it a beautiful and interesting picture.The crab meat with sea urchin fried with eggs alongside the dish elevated the taste to a new sensory levels!The dish has many different elements, and various culinary techniques in their creation. It is no wonder that this dish has been awarded as the Best of the Best Culinary Awards.🏅The dish was awarded by the Hong Kong Tourism Board 2016 Best of the Best Culinary Awards - Gold with Distinction Award▪️Simmered Papaya with Brown Fungus in Chicken Broth 雞湯野生雲耳煑萬壽果 (HK$208)👍👍👍👍👍This dish is rather unique.  Papaya with chicken broth is something new to me but the combination worked surprisingly well in harmony on my palate.I really love the balance of the light chicken broth with fruity papaya flavour.  The sweet & savoury combination may send your tastebuds to another dimension.▪️Braised Rice with Scallops, Crab Meat and Spring Onion 香葱蟹肉帶子燴飯 (@HK$118/person)👍👍👍👍👍This dish comprises of two scrumptious elements that I love - crab meat and scallops.  With a scoop of spring onion braised rice at the centre of the dish, the rice is aromatic and infused with the distinctive spring onion flavour, mixed with seafood, making each mouthful such a pleasure!🏅The dish was awarded by the Hong Kong Tourism Board 2014 Best of the Best Culinary Awards - Gold Award▪️Supreme Red Bean Soup 遠年陳皮紅豆沙 (@HK98/person)👍👍👍👍👍Wrapping up the meal, we had this supreme Chinese tradition dessert.  The dessert used 32 years old vintage dried tangerine peel and Japanese red bean.  It was lovely and light with a pleasing array of delicate flavours and the aroma of the tangerine peel was appealing. Truly a heartwarming and comforting Chinese traditional sweet soup!AwardsInteriorMenu 繼續閱讀
遲來的春天 焦點食評
等級4 2017-12-11
5959 瀏覽
今年的《米芝蓮》名單已塵埃落定,有人歡喜自然有人愁,起起跌跌都屬正常事,失去的,經檢討後,想必可以捲土重來。 而今年有三間新餐廳進入了米芝蓮的殿堂,當名單公佈的一刻,最開心莫過於怡東酒店的中菜廳「怡東軒」獲獎了。 仍記得當年飲食網Openrice舉辦年度活動,就是在「怡東軒」,當時已有驚艷的感覺,其後,陸陸續續跟朋友飯聚,每次都帶來驚喜。 早前,就跟幾位朋友在「怡東軒」午膳,就是為了再嚐店方名物金魚餃。 很喜歡餐廳安寧謐靜的氛圍,客人不單是住客,更有不少是多年來的熟客,店方的確是建立了口碑,而座位間闊落,絲毫沒有拘束的感覺。 茶壺亦是用蠟燭座保溫,相當窩心。 吃什麼,喝什麼,都由相熟餐廳的朋友安排,無須自己費心,真好。 餐前的小食已經是乾煸四季豆及少見的蠔油豆。 七彩藜麥脆腸 其實是鬼馬腸灑上了藜麥,腸粉皮拉得超薄而且幼滑,找不到缺點,就算掛住影相,隔了一陣再食,依然有脆卜卜的口感,水準極高,已經好耐無遇上過了。 雙生金魚餃拌鮑魚燒賣 金魚餃一向是店方名物,生趣靈動的造型,賣相實在超萌,另一隻係黑松露餃,外型相差不大,但多了一份松露的幽香,蝦肉同樣的爽彈,可說是示範作,鮑魚燒賣柔韌有嚼口,與金魚餃是兩種截然不同的感受。 蜜汁叉燒 畢竟是有實力中菜廳,叉燒邊位略帶焦香,蜜味恰到好處,肉質不會太腍,半肥瘦更是個人摰愛,如果配上一碗絲苗白飯就無敵了。 花膠燴五蛇羹 秋冬日子,又怎可以不來一碗蛇羹?花膠、雞絲、冬菇及蛇絲切得幼細又平均,口感極佳,湯底鮮甜味美,灑點菊花、檸檬葉絲,增添了香氣,又可以起了中和的作用,玻璃芡推得恰到好處,實在好想食多碗。 櫻花脆魚柳 絕對是外脆內軟,甜酸汁份量剛好將魚柳包裹,沒多餘的醬汁,收汁的功力可見,灑上日本鹽漬櫻花,賣相更見亮麗,未食眼睛已經先享受。 古法扣黑草羊腩 骨位少,差不多啖啖肉,扣得夠火喉,入口陣陣羶香,皮位更是人間極品,雙冬亦炆得入味,只可惜不是明爐上,未能灼生菜。 玉蘭炒油鴨片 很家常菜的風味,油鴨片炒至出油,芥蘭取最脆嫩翠綠的部位,甘甜清爽,但又夾雜了油鴨香,又是一道佐酒的菜色。 生炒臘味糯米飯 炒得粒顆分明,柔韌有嚼口,臘肉切碎令口感更具層次,作為單尾間無可挑剔。 蛋白杏仁茶 身邊有不少朋友對杏仁是敬而遠之,但個人卻是非常欣賞,蛋白可以推得更薄,不過香氣四溢,甜而不膩,好味。 棗皇椰汁糕 質感煙韌,紅棗的甜酸味很突出,中間滲出椰汁的甜香,小小的一件,卻帶來大滿足。 黑白芝麻卷 小時候叫「菲林」的食物,芝麻的香氣適中,甜度啱啱好,令人勾起兒時的回憶。 畢竟造訪了這麼多年,對餐廳的出品一直有信心,今次首度得到米芝蓮一星殊榮,行政總廚黃永強師傅默默耕耘多年,實在功不可沒,難怪獲獎當天,面書上傳來不少祝賀的相片,真的期待下年可再上一層樓。 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 2017-07-28
9147 瀏覽
有好些店子,去吃時總不用憂心煩惱,這裡就是一例。朋友約吃飯,來了這裡。不用去想吃什麼,就讓大廚及餐廳經理去決定。前菜是簡簡單單的子薑配叉燒,這裡的子薑相信不用我再介紹了,涼涼的酸辣合度,叫人胃口大開。叉燒夠蜜香又不過甜,肉質鬆化當然人見人愛。也來一味點心,選上的是七彩藜麥脆腸。其實本身也不是十分「七彩」,灑上了藜麥後除了加強了視覺效果外,亦有口感上的變化。最重要的還是外層的腸粉夠熱也夠滑,而內裡的油炸鬼真的夠脆之餘,釀上的餡料也美味。配上淡醬油,是很有水準的腸粉。不能錯過這裡的燉湯,是日的是淮杞花膠燉湯。用上紫砂茶壺去盛着奉客,熱度十足。燉湯醇厚淸甜自是不在話下,花膠真的是又大又厚的(在此多謝黃師傅的團隊關照),叫人吃及喝得也滿足。主菜都是海鮮類,先來的是櫻花脆魚柳。在外觀上,糖醋魚柳呈澄美的橙色。加入粉紅色的鹽漬櫻花,看上去就是美。魚柳炸得夠脆,肉質也很嫩滑。酸酸甜甜的味道再加上鹽漬櫻花去適當調味,十分好吃。夏天就是菇菌的時令季節,緊接而來的雞油花雕蒸星斑就加入了松茸。松茸香味可替星斑提鮮,而跟雞油及花雕同蒸就更香,是一道簡單又好吃的海鮮菜式。鵪鶉腿吃得多,但以避風塘的煮法去泡製就是第一次吃。鵪鶉腿肉比鴿肉更嫩滑而也鮮味十足,沾上炸蒜及辣椒同吃,用手拿著吃就更風味十足。金鉤嫩豆炒津菜也是非常簡單的一道蔬菜菜式,切幼條的津菜加入醬油及蝦米,當中還夾雜鮮甜的嫩豆,爽口也好吃。經理問還要不要加單尾?不用了,是日已吃得很滿足。只來了一客棗皇椰汁糕作甜點,口感煙韌香甜,吃得心滿意足。在大廚黃師傅及其團隊的統領下,這裡幾時也是令人信心十足的地方。 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 2018-07-17
3 瀏覽
生日月份有信用卡優恵有蛋糕和紅酒送,咁巧合好友生日,就來試一下,這裡環境不錯,光暗度適中,每张枱相隔都遠,無壓迫感,先開紅酒抖抖氣,cheers,點了三個餸,食埋甜品剛剛好;羊肚箘燴豆腐,豆腐入哂味,做到好鮮味,係份量少啲;這牛肋肉又係好好味,但凡好味的食物份量就覺得少;加多一隻乳鴿,幾豐滿,吾算in 支支最後上個蛋糕,没想像中好,好似硬身左啲。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)