明閣

Ming Court
319
83
17
餐廳: 明閣
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
港鐵旺角站 C3/E1 出口, 港鐵旺角東站 B 出口 繼續閱讀
所有分店 (2)
電話號碼
35523300
66562680 (Whatsapp only)
開飯介紹
明閣供應高級粵菜和點心,裝潢高貴雅致。廚師採用創新的烹調手法與當令食材,烹煮各種色香味俱佳的新派粵菜,與廳酒窖珍藏的佳釀完美搭配。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2015, 2018-21), 美食之最大賞 (2014), 米芝蓮二星餐廳 (2010-2013, 2016-2017)
特色
同客食飯
營業時間
今日營業
11:00 - 15:30
18:00 - 22:30
星期一至五
11:00 - 15:30
18:00 - 22:30
星期六至日
10:15 - 15:30
18:00 - 22:30
公眾假期
10:15 - 15:30
18:00 - 22:30
付款方式
Visa Master AlipayHK 支付寶 現金 AE 銀聯 JCB 微信支付 OpenRice Pay
座位數目
200
其他資料
網上訂座
餐廳運作模式 - D類
Wi-Fi
酒精飲品
自帶酒水 詳細介紹
切餅費 詳細介紹
VIP房
泊車 詳細介紹
電話訂座
賞訂座積分
加一服務費
當面支付
前往餐廳網站
http://wa.me/message/FMKD5NQVLE4CF1
有關餐廳
米芝蓮星級食府明閣自2009年起榮獲米芝蓮星級榮譽,呈獻傳統與創新薈萃的現代廣東美饌佳餚,匯聚中國、歐洲、澳洲及日本等地美食精華,完美配搭世界頂級葡萄佳釀,昇華美食藝術,讓賓客一一品嘗。

有關獎賞計劃
優惠
餐廳: 明閣
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 (474)
是次staycation 重點~~~~米之蓮一星食府出品,「天然頌讚」尊尚晚宴(LALIQUE DINNER TASTING MENU)!LALIQUE其實係法國著名水晶品牌,是次晚宴嘅部分餐碟、酒杯及桌面裝飾均為LALIQUE 出品,食嘅同時仲可以欣賞埋藝術品😌。🌗拍青瓜花雕凍鮑魚(12頭)以LALIQUE水晶餐盆呈上,樹葉花紋像真細緻;鮑魚有彈性得黎又容易咬開,花雕酒味濃,青瓜清脆。🌖鮑魚露筍腐皮卷、當歸燒大鱔、至尊蜜汁叉燒先食鮑魚腐皮卷,腐皮卷外層超香脆,食落一滴油都無!腐皮內包有鮑魚絲、紅蘿蔔絲、芽菜、冬菇絲等,清爽多汁👍🏻。再食當歸燒大鱔,鱔肉厚身無骨,魚皮唔厚皮下脂肪亦唔多,表皮香脆,唔覺有當歸等中藥味,調味適中👍🏻。最後食明閣「名物」:至尊蜜汁叉燒。醬汁較稀,肉質幼嫩,唔會有一大舊肥膏,瘦叉黎講係唔錯,唯個人偏好半肥瘦同偏甜嘅叉燒。🌖古早缸底醬油藍天使蝦藍天使蝦新鮮彈牙,用純手工釀造的古早缸底醬油煎封而成,味道香醇又唔會死鹹。清除蝦線以外仲除埋蝦腳,有別於平常於蝦背開邊,廚師於多肉嘅蝦肚部位稍稍切開,而蝦尾部份則維持完整,入味之餘又可以保持蝦嘅外觀,仲令我有驚喜嘅感覺。🌗酥炸鮮釀蟹蓋 $218;🌗芝士焗鮮釀蟹蓋 $218之前睇youtuber 介紹,話套餐唔太夠飽,所以點左另一明閣名物「釀蟹蓋」~蟹蓋以蟹狀🦀器皿送上,夠曬氣派;蟹肉混合洋蔥、薯蓉以及白汁等,再沾上芝士/麵包糠加以烹調,賣相飽滿!蟹肉份量極多,切開可以見到一梳梳嘅蟹肉,夠曬足料!唯蟹肉鮮甜味不足😢,似乎被白汁蓋過風頭。餐點需加一服務費,但另享八五折優惠。未食過都可以試下嘅。🌗豉蒜日本尖椒爆M9和牛粒尖椒確係幾惹味,辣味又唔重,和牛粒肉質係唔錯,但係生熟度不一實在不吐不快,有兩粒係五成至七成熟之間,但有一粒係三成熟😮,點諗到食中菜都會有咁生,定係佢想我三成、五成七成都試曬🤔。🌖麻香龍蝦湯稻庭麵湯底香濃無腥味,食曬啲麵之後比我全部飲曬,飲落真係有微微麻痺嘅感覺,配搭新奇;唔止龍蝦湯底用上龍蝦,仲有龍蝦🦞肉架!龍蝦唔算完整一大舊,似係龍蝦腳等位置拆出黎嘅肉,但我會當呢小小嘅碎肉係bonus嚟,所以唔會要求咁多;稻庭麵順滑,軟硬恰到好處,食落有咬口唔會一咬即斷。🌖椰汁蘆薈官燕糕糕點係在LALIQUE高腳水晶杯的襯托下,顯得尤其晶瑩剔透;椰汁蘆薈糕加上啖啖矜貴官燕,清潤得黎唔會太甜,為是次晚安舒服作結。餐椅設計用心又特別!係椅邊可拉出木板放置手袋,唔洗放係身後,唔會有唔舒適嘅煩惱。食用晚宴另可獲贈LALIQUE香薰蠟燭乙個(每兩位賓客一個,參考價格為$350)。 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 2021-09-11
3056 瀏覽
明閣係旺角朗豪坊隔離既康得思酒店既中菜廳自2009年起榮獲米芝蓮食府既星級榮譽🤩今次係食一圍既套餐,事前同餐廳經理傾好左個餐單之前都食過幾次,食物水準都算高上😇今次都唔錯,但唔知係米換左新員工既關係上菜有啲唔熟手,而且勁慢😔成餐飯要差唔多兩個鍾先上晒啲菜明閣午市套餐🍱養生三色餃:牛肝菌榆耳菠菜餃、 杞子鮮蝦蟹肉甘筍餃、 帶子羊肚菌紅菜頭餃三色餃我覺得好好食😋雖然皮唔算特別薄,但好有咬口👍餃既餡料亦好創新,三款都好好食 😆🐷明閣三小碟: 化皮乳豬件、 五香燒腩肉、 至尊蜜汁叉燒蜜汁叉燒係明閣既招牌,賣相做得好靚但可惜肥肉比例太多,而且肉唔夠軟林😵燒腩亦都唔太夠味,但勝在皮夠脆乳豬就好出色,脆皮做得好香脆,直情好似薯片咁 🤗🍅🥔天天老火湯:蕃茄薯仔湯湯就普通左啲,不過都好夠火喉🤭每碗都有蕃茄、薯仔同豬肉🥦鮮魚湯淮山杞子浸菜苗呢個菜好出色,鮮魚湯好鮮甜😍而且有好香既陳皮味👍加埋啲雲耳杞子令到口感豐富😛🍚鍋燒滋補竹絲雞炒飯炒飯炒到粒粒分明,但可惜唔夠味要加埋XO醬撈先得( 順帶一提,明閣既XO醬好出色😆)🥣蛋白杏仁茶滋補甜品,小小甜,但好潤喉👍另外仲有楊枝甘露同紅豆沙揀可惜楊枝甘露賣晒冇得試/😋食物質素:7.5/10🍽️用餐環境:8/10💰性價比:7/10👣回頭率:7.5/10 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 2021-09-09
3925 瀏覽
今次再度入住酒店,就是為了品嚐這個夏日珍味盛宴,只因不想舟車勞頓回家,吃後回客房休息,多寫意😁🔰至尊蜜汁叉燒·麻辣酒香凍鮑魚:叉燒肉質軟中帶爽而有嚼口,麻辣迷你凍鮑魚,淋之餘透出淡淡的麻辣味,不會太搶,但原來麻辣的餘韻也不弱,滿佈口腔🔰肘子燕窩燉花膠,清甜美味佳作,花膠軟淋,燕窩份量慷慨,這道完美無瑕的燉湯,讓人飲到和顏悅色🔰南非吉品乾鮑扣關東遼參花菇,鮑魚軟糯好吃,遼參滋補有益,兩者當然上乘,但也要一個調配得恰到好處的鮑魚汁相襯,不容置疑,這道又是達致美味之作🔰天池金湯耀龍皇,是紅燒小波士頓龍蝦,龍蝦新鮮彈牙,搭配的是香濃醒胃的泡菜辣椒sauce,只是微辣,但惹味非常,太好吃了🔰蟹黃蟹肉扒翡翠,蟹肉鮮甜,BB菠菜葉嫩綠🔰海鮮脆米炒飯,好味到整碗放進肚子,內有帶子、蝦、菜粒、蟹子、脆米,炒得乾身又惹味🔰清香柚子凍,上層是柚子啫喱,啫喱裏有新鮮的柚子肉,既不澀又清香撲鼻,下層是紅豆布甸,就是這一道甜品畫上完美的句號😏很🈵️意整頓晚宴,無論食物的品質、味道、擺盤,都是高質和賞心悅目的 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
This Michelin 1-star restaurant offers authentic Cantonese cuisine under Chef Li, with over 20 years of culinary experience and had joined the restaurant since its opening. They also prided themselves with a great cellar of over 400 wines from different parts of the world to pair with the food. We came early in the evening and was seated at the main dining area, with a circular raised platform with tables on the side. The décor was nice, giving a premium ambience, with the wooden floor, the glass walls featuring many bronze utensils of ancient design highlighting the Chinese heritage. Seeing the wide selection on the wine menu, I decided to open a bottle of Domaine de la Janasse Cotes du Rhone Blanc 2017 ($500). Balanced and fruity, the wine was simple but a good pairing with most of the dishes on the night.  Instead of ordering the Michelin menu, we decided to go for a la carte. To start off, we had the Deep-fried French Frog’s Leg ($238). I liked the way it was done, with the frog’s leg meaty but not dried out, keeping the level of deep-frying well in control. The minced garlic added the crispy and intense taste but still we could taste the delicate flavors of the frog’s leg. An additional highlight was the chef using the dried small white fish to prepare a cracker on the side, which was a great treat by itself. Next, we had the soup, with me going for Eight Treasure Soup ($208), while my wife had Double-boiled Fish Maw with Whelk, Honeydew Melon and Pork Loin ($188). From the presentation mine was like a snake soup, and in fact on the taste it was also quite similar, with a lot of ingredients, including abalone, fish maw, chicken, shiitake, bamboo pith, black tree fungus, 15-year dried tangerine peel, and ginger. Adding a bit of crisp crackers further added a contrast of texture to the soup, and if you want to try a nice snake soup but did not dare, ordering this would be a close proxy. From the seasonal menu we picked Braised Chicken with Eel Maw in Clay Pot ($438). Served sizzling hot in the clay pot, the dish smelled wonderful, with the ginger, garlic, shallot, and spring onion giving nice fragrance. The chicken had been de-boned, with the meat tender and juicy. The eel maw got a ‘spongier’ texture than the fish maw, which helped to absorb the sauce and all the flavors, making them even more tasty. Another good dish to try. We also ordered a signature and award-winning dish of Fried Giant Garoupa Fillet with Minced Shrimp ($598). It was great in presentation, with the shrimp heads and tails standing up on the two ends, while the fillet, with the minced shrimp on the side, creating the look of a golden wallet in the middle. Beautifully seasoned, the fish fillet was tasty, pan-fried with the top soy sauce. It demonstrated also the great skill in pan-frying the two sides with different ingredients requiring different cooking time to ensure done properly. After tasting I could understand why this dish got the prize. My wife picked Braised Pomelo Skin with Dried Shrimp Roe ($268) for the vegetable as it was her favorite. Served in a clay pot, we were surprised by the big portion of the pomelo skin. It had been well-prepared and cooked, with the supreme broth used to braise the pomelo skin so that it was very soft in texture, fully absorbing the flavors from the broth, and supplemented by the umami notes of the dried shrimp roes. It might be a bit too much for just two people but in the end, we finished it all because it was so delicious. For dessert I had the Pomelo Jelly ($52) while my wife had the Red Bean Soup with Aged Tangerine Peel ($58). With delicate note from the pomelo on top of a red bean pudding, plus some plum sauce decorating on the side, it was refreshing and not too sweet. Good if you want a lighter and less sweet dessert to wrap up your meal. Service was very good, with the staff very friendly and attentive, striking up some nice conversations with us throughout the meal. However, lacking the introduction of dishes, its ingredients and how it was made was a bit of a letdown, a common mistake which I had repeatedly mentioned in reviews. This could create an even more amazing experience if done properly. Nevertheless, with the price at $2478 (after 15% discount with dining club membership), it was very reasonable and definitely a good place for social and business gatherings. 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 2021-11-20
115 瀏覽
康得斯酒店零房價有2100蚊食飯,我們訂了中午時段因為晚市實在太難預約,如想食晚市建議早2至3星期三預約。入座後帶位的經理好友善問我地想飲咩茶再送上餐牌,我地之前已經諗好左點咩野食,建議如果想食片皮鴨,燒鵝或雞之類,可以先打電話通知餐廳預留,見有網友話想食片皮鴨但因為冇訂所以食唔到,之前先通知餐廳就你我好辦事了! 點左明閣八小碟,半隻片皮鴨(二食),燒鰻魚,半隻潮蓮燒鵝,西班牙黑毛豬腩肉。明閣八小碟差唔多有齊餐廳最出名既小食,前菜黎講都夠三至四個人先過下口癮,之後就上片皮鴨,經理會先拎隻鴨係你面前望望再徵求你同事去片皮,粉皮係新鮮蒸而配上脆身既鴨皮及醬料配料,好好食!當然比起一般酒樓食既質素高幾班,二食我地選擇左生菜包,d生菜好爽脆,似係用比較貴既來貨,鴨鬆配上松子食落口感好好!燒鰻魚就係用白鱔,口感彈牙而且個汁都配得好好,有少少藥材味。西班牙黑毛豬腩肉就未算好特出,同普通扣肉差唔多。潮蓮燒鵝就係配上當歸藥材汁,都係第一次試呢類煮法,好重好重藥材味,燒鵝係現烤所以又食到脆皮,外面藥材味再咬幾啖又食到鵝既肉味,鍾意藥材既人試叫。茶介每位30蚊但如果茶包已經冇味可以同職員講,佢地都好樂意幫你換,服務都好好!埋單剛好係20xx連加一,真係計岩晒! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)