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餐廳: 星宴中餐廳
優惠: 食飯都有得賺里數? 仲唔即刻訂枱?
星期一: HKD1 = 1里數,星期二至日: HKD2 = 1里數 (埋單前記住講聲「我要賺里數」!) 優惠受有關條款約束。
條款及細則:
  • 會員惠顧滿認可消費額(最低300港元,最高10,000港元)可賺取「亞洲萬里通」里數。
  • 會員在星期二至日 (星期一除外),每消費HKD2可賺1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個工作天內存入會員賬戶。
須受其他「亞洲萬里通」條款及細則約束
港鐵九龍站 D1 出口, 步行約1分鐘 繼續閱讀
電話號碼
37172848
開飯介紹
由中餐行政總廚陳忠秋師傅主理,供應多款正宗廣東菜餚,包括特色點心、各款傳統及新鮮海鮮菜式,採用中國南方的傳統烹調方法。 繼續閱讀
營業時間
今日營業
11:00 - 22:00
星期一至日
11:00 - 22:00
付款方式
Visa Master 現金 AE 銀聯
座位數目
120
其他資料
Wi-Fi
酒精飲品
自帶酒水 詳細介紹
切餅費 詳細介紹
泊車
電話訂座
加一服務費
優惠
餐廳: 星宴中餐廳
優惠: 星期一: HKD1 = 1里數,星期二至日: HKD2 = 1里數 (埋單前記住講聲「我要賺里數」!) 優惠受有關條款約束。
條款及細則:
  • 會員惠顧滿認可消費額(最低300港元,最高10,000港元)可賺取「亞洲萬里通」里數。
  • 會員在星期二至日 (星期一除外),每消費HKD2可賺1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個工作天內存入會員賬戶。
須受其他「亞洲萬里通」條款及細則約束
食評 (88)
星宴中餐廳是 W Hong Kong 內的中菜廳。店內裝潢中西原素揉合,地方舒適企理。不計獨立房,用餐區內每張餐桌之間均設有玻璃屏風作分隔,有助提升私隱度。今趟造訪星宴的主因是被 SmarTone 提供的買一送一優惠吸引,可以實惠的價錢享用由陳忠秋師傅主理的六道巧手美饌 (原價:$880/位)。首道送上的菜式是「星宴拼盆」,內含西班牙黑豚叉燒、脆皮燒腩及香麻海蜇三款燒味小吃。西班牙黑豚叉燒肉質軟嫩,蜜味充足。脆皮燒腩外皮很脆,肉味濃郁,只是食溫放涼以至失分。香麻海蜇一如預期爽口,可考慮加重麻香調味。湯羹款式二擇其一,以燉湯而言,這客松茸花膠燉響螺湯還未夠火候,尤其未能感受到花膠應有的膠質感。松茸及響螺則有不錯的發揮,響螺經長時間燉煮下仍感軟彈。竹笙蟹肉燕窩羹的亮點在於竹笙及燕窩那份爽口食感,較少在湯羮出現。雲丹蟹肉大蝦皇與高湯白玉百花煎釀蟹鉗兩道熱葷同樣二選一。雲丹蟹肉大蝦皇爽脆感十足,但蝦味不算重,主要依賴雲丹 (海膽) 蟹肉芡汁上味。相比之下,高湯白玉百花煎釀蟹鉗的自身味道濃厚得多,但因蟹鉗被芡汁長時間浸潤著,缺乏煎炸蟹鉗應有的香口優勢。黑松露雜菌和牛盒以類似炸饅頭的包點作盛器,沾上汁醬後仍然脆脆好吃。和牛以切粒模式作菜,牛味濃郁帶肉汁,口感亦佳。黑松露雜菌汁與和牛的本味一向匹配,能錦上添花。不嗜吃牛的朋友可選擇享用金腿蛋白蒸星斑球。雖然星斑球是菜式的主角,但小編更愛蒸煮得十分滑溜的蛋白。主食鮑魚荷葉飯迷你小巧,放在飯面的鮮鮑魚尤其吸睛,整體味道唔錯。是日甜品是貴妃蛋白杏仁茶伴士多啤梨脆奶。貴妃蛋白杏仁茶出品挺滑,亦富杏香。士多啤梨脆奶製作稍老火,外皮較預期厚實。餡料呈粉紅糊狀,本味帶酸,賣相普通。整體而言,以半價享用這份六道菜的晚餐性價比合理,但如以正價享用,則有少許 over-priced 的感覺。小編覺得星宴中餐廳還有空間增加菜餚的精緻度,更上一層樓。 繼續閱讀
等級5 2020-05-09
3757 瀏覽
This Cantonese restaurant is located in W Hong Kong which has just recently renovated. After doing the temperature check, we were seated at a comfortable booth. The decor features contemporary design, with a theme highlighting the scene of the streets in old HK in a subtle way. The shiny brass frames with glass serving as partitions which also has a light film illustrating the traditional metal shutter gate of the shops. Interesting and quite aligned with the hotel's fun and hip style. Although there is a set menu which I think is very good value, we decided to order a la carte. Starting with the soups, I had the Braised Hot and Sour Soup with Seafood and Wild Mushroom ($250) while my wife had Double-Boiled Fish Maw and Conch Soup with Lily Bulbs and Lotus Seed ($298). My soup was tasty, with a good balance of hot and sour, and plenty of seafood including shrimp, crab meat and conpoy, as well as other mushroom giving different texture on the bite. There is a fair amount of Chinese yellow wine flavors I found in the soup which is a bit strange but did not put me off. A good soup to start.Next we had Chicken with Black Bean Sauce in Casserole ($398). Served steaming hot in the clay pot, the nice aromas made my mouth water before even tasting it. The chicken pieces were cooked perfectly, tender in texture. Taking the great flavors from the black bean sauce, along with plenty of shallot, leek and chili, this dish is one of the signature of the restaurant and I can appreciate the reason why straight away. Then came Braised Bean Curd Stuffed with Minced Shrimp and Lobster ($388). A creative dish developed by the chef, the bean curd was hollowed on one side so that the lobster meat could be stuffed into it. On the bottom the chef had put the shrimp patty, making it possible for getting a mix of all the three components on a single bite. The taste is nice, and the only issue for me is that the color of the orange brown with a Cantonese dish is a bit weird for me visually, not sure whether the chef had tried to recreate a western-style lobster sauce. We also had Seasonal Baby Spinach with Superior Broth ($168). The baby spinach certainly is young and tender, and had absorbed fully the great flavors from the superior broth, with some finely shredded Chinese ham on top. Very good in taste. Personally I would use a smaller circular plate to serve this as the presentation was not as good with the two sides of this long boat-shaped dish having lots of the broth but no vegetable, so at first glance it might seem the portion is very small but in fact it was not. We nearly forgot we also ordered the Baked Crab Shell Stuffed with Alaskan Snow Crab Meat, Onion, Eryngii Mushroom and Cheese ($198 each). It was not the fault of the restaurant as we were informed at order that this dish would take a while longer to prepare. Still it was actually a bit strange to have this after we have finished all the other dishes. The stuffed crab shell was a beautiful golden brown in color, and there were lots of crab meat, delicate and tasty, with the onion giving good sweetness and the oyster mushroom a good bite for contrast in texture. Overall a very good dish, if this could be served after the soup but before all the other dishes it would be fantastic. The dessert menu is put on a light box inside a bird cage, a fun and interesting idea. I had the Chilled Sago Cream with Pomelo with Mango Juice ($78) while my wife had Double-Boiled Whole Pear with Osmanthus and Red Date ($98), along with Sweetened Black Sesame Rolls ($34) to share. The sago cream is appropriate in sweetness, with a rich cream and intense mango notes. Quite nice. The sesame rolls comparatively is more bland, and maybe I should finish that first before the sago cream to have a better enjoyment. Services are good, with the staff attentive and courteous. But like most Chinese restaurants, the communication with the customers to explain each dish is lacking and it would be a great complement to the overall experience if they can spend the time to let the customers know the special ingredients, cooking techniques, or other unique features and stories, I am sure it can bring the whole satisfaction to another level.The bill was $2,274 after a 10% discount from Hang Seng credit card. A good value for the dishes and with some more attention to details the restaurant can attain an even better reputation. 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 2020-07-26
1008 瀏覽
High tea 唔一定要食西式嘅,偶然食下中式都一樣咁好開心,星宴須然無海景但點心精緻,一樣可以同閨蜜傾心事打下卡📸每一樣嘢食都好好味,又第一道嘅湯到點心,菜,飯,麵甜品都無可挑剔🤩。唔好睇小每樣食物都係一件,加加埋埋份量都好足夠,啱曬我呢啲樣樣都想試嘅人,食完大滿足🥰。不過,最好係早啲訂位,我地遲訂位,被安排坐入面嘅另一個廳,裝修無咁靚,好似搭出黎咁。 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2 2020-07-19
1010 瀏覽
之後搶落黎的coupon,一黎就安排哂食咩,服務員介紹得好清晰,位置同位置的距離好好足,第一道餸就栗子雞湯,好清好甜👍🏻第二道係有五款點心,個 南瓜蟹肉金魚餃係正!燒賣都好足料,之後有個菜同蟹王丸,再擇飯/麵,最後黎個三式芝麻甜品。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)