108
21
6
港鐵尖沙咀/尖東站 J 出口 繼續閱讀
電話號碼
23132323
開飯介紹
2013年重新裝潢的欣圖軒,設計糅合古雅華麗及現代中國風,坐擁維多利亞港美景。餐廳重新開業後加入多款新菜式,亦保留多年來的招牌菜,菜式看似家常,用料、調味及烹煮功夫卻講究。 繼續閱讀
獎項殊榮
米芝蓮二星餐廳 (2015-20)
營業時間
今日營業
12:00 - 14:30
18:00 - 23:00
星期一至六
12:00 - 14:30
18:00 - 23:00
星期日
11:30 - 15:00
18:00 - 23:00
公眾假期
11:30 - 15:00
18:00 - 23:00
付款方式
Visa Master 現金 AE 銀聯 JCB
座位數目
120
其他資料
Wi-Fi
酒精飲品
自帶酒水
切餅費
VIP房
泊車
電話訂座
加一服務費
海景景觀
食評 (149)
等級5 2019-10-18
1685 瀏覽
This Michelin 2-star Chinese restaurant is located in InterContinental Hong Kong, with a stunning interior design, apparent when we first entered the restaurant. Passing through the waiting area it is the wine cellar and then a corridor, with jade wall showing nice carvings, contemporary art sculptures at the end, before entering into the dining area, with lush carpet and a modern cozy ambiance.Seated at a spacious table facing the window and looking out to the gorgeous view of Victoria Harbour, the staff greeted us warmly and introduced the menu. The serve-wares are also of jade, from chopsticks stand, spoon, to the plate, creating a premium and high-end dining experience right from the start. Ordering the Chrysanthemum ($26 per person) we were served some honey-glazed walnut to start. Tasty and healthy, it is a nice appetizer. Decided to order a la carte, we were brought an amuse bouche which is a Seaweed Meat Ball, with the meat ball made from pork and squid mixed together, and having some seaweed on top, with a thick clear sauce supplemented with some spring onion. The meat ball is very flavorful and bouncy, plus the umami from the seaweed making it an appealing welcome dish for guests.The first dish was Golden Frog Legs with Spicy Salt ($240). The size of the frog legs are pretty big, and all are nicely deep-fried to golden brown. The frog legs are phenomenal in taste, beautifully seasoned with the spicy salt highlighted but not excessive. The coating is thin and so you would not feel eating a thick layer of batter. The frog legs are also meaty and all in all this is a wonderful dish. Then we have soup, with me going for Winter Melon Soup with Whole Conpoy and Crabmeat ($250) while my wife has Double Boiled Fish Maw and Sea Whelk ($280). My soup was fantastic, with many ingredients including winter melon cubes, roasted duck, mushroom, chicken, Chinese violet, conpoy, crab meat, and some others which I could not identify. Super tasty, the supreme broth is so good that I would like to lick every single drop of it, and all the ingredients added extra dimensions of flavors to make this a truly great soup. Next came Wok-fried Prawns with White Asparagus in Black Bean Sauce ($400). The prawns are from Thailand, with a crunchy texture and marinated well to emphasis the flavors. The black beans and red chili provided a nice combination of savory note to the prawns, while the white asparagus are young and tender, without any fiber when eating. Another great dish in my opinion.The other dish we ordered was Wok-seared Garoupa Fillet with Soy Sauce ($660). There are quite a number of pieces of large garoupa fillet, all seared to golden brown, and just the appearance already is mouth-watering. The soy sauce is appropriate on saltiness, bringing a great complement to the delicate fish fillet. On the side there are some broccoli which is appealing on appearance with the bright green color. Again the skills in the thin layer of corn starch on the fillet is something one might overlook but true testimony to the chef's prowess.Finishing with some desserts, I had Basil Dragon Pearl served with Ginger Ice Cream ($120), while my wife had Sweetened Red Dates, Snow Fungus and Dried Longan ($68). My dessert is certainly innovative, with the dragon pearl on a thin layer of panna cotta and in the middle the ball of ginger ice cream, with intense ginger flavors. While it might not exactly matched with the other food, it is certainly interesting and demonstrated the creativity of the chef. There is also a Petits Fours which contains 6 pieces of dessert dim sum. Personally these are not my favorite dim sum but the presentation is great. It is a nice finale to our wonderful meal.The service is really good, with the staff coming to refill our tea, changing the plates, and also explain each of the dish, which is not something commonly found in Chinese restaurant.The bill was $2,020 but that is after a 15% discount from the hotel-staying guests. Fairly reasonable considering the quality of the food, the environment and services, this is a great place for hosting important guests or having special occasions. 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 2019-12-29
247 瀏覽
見食評不錯,同朋友去這間酒店內嘅中菜廳, 去到時已感到服務很好,果然是五星級酒店的服務, 其他五星酒店未必做得到! 青瓜雞絲海蜇- 清清地,幾好食 花膠絲炒蛋- 送飯一流,味道唔咸 燒bb乳鴿- 肉質很滑,皮很脆 啫啫唐生菜煲- 呢個餸菜,基本上去邊度食,都應該唔會失手 薑蔥斑頭煲- 雖然有點貴,但班球確實係用靚料 豉油雞- 有少少鹹,雞肉滑 兩款燉湯- 好足料,又夠熱,好飲 臘味煲仔飯- 好足料,有臘肉,臘鴨,臘腸,潤腸 整體表現,欣圖軒值得去,地方唔迫,服務好好,價錢可接受,比起其他同星酒店嘅中菜廳,我就會揀欣圖軒 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
到過這裏晚餐多次,食物及招待一直都保持相當水準。前幾晚約朋友興祝生日,卻意外地大失所望。上菜時快時慢,開始時末吃完就把下一道菜放在旁邊,跟著就每道菜都要等相當時間,後來更有服務員清理了部分餐具就離開,要我們提醒才由其服務員完成。過往用餐全程都是一兩位負責,當晚卻有点不同,後來有主管到来解釋,可惜發生在一所米芝蓮二星餐廳真是非常失準. 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 2019-11-27
559 瀏覽
這中餐廳的環境不錯,讓人坐得舒服,服務也好喜歡飲茶🥢的我,無論甚麼酒樓、酒店的中菜廳、不同檔次的點心店,都會光顧所以對各種點心都有少許心得😁⋯🥢筍尖鮮蝦餃$88,樣子飽滿,真材實料,但略欠蝦餃香,就是指餡料裏欠缺香味🥢蟹皇蒸燒賣$88,同枱一位友人必叫的點心,她覺得冇肉香味,味道尚可有些燒賣是充滿肉香味、有些是滿有香菇味,這都是不同的賣點🥢柚子醋香雜菌黑木耳$108,冷盤小食,有粗塊黑木耳、冬菇片、雜菌條等,充滿柚子香和醒胃香醋,味道挺好🥢阿拉斯加蟹皇扒蘆筍斑柳$2801.這些橙色蟹膏只適合作顏色上的點綴,味道沒什麼特別,也不覺好吃2.蟹肉有鮮甜味,不錯3.斑柳味道也正常4.敗筆就在兩條蘆筍,有草青味,很不是味兒🥺,連加一$308一客,不是便宜呢,應該可將蘆筍處理得好些 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 2019-11-03
868 瀏覽
重臨欣圖軒慶祝生日,雖然餐廳重新裝修亦搬了位置,但服務及食物水準仍是依舊的好,在香港酒店中菜來言必定是top tier。今次試左唔少新菜每枱必有的小食琥珀合桃-沾上黑糖、焗得脆香,每次食完都想買一堆回家。餐前小食 - 每次來也有不同新意,是次是櫻花蝦豆腐,濃濃的豆味配合清新的柚子汁,一啖放落口,面頭的櫻花蝦微微帶脆又散發鮮味,配搭很好。蜜汁黑豚叉燒 - 侍應很貼心提醒我們可以叫half portion。欣圖軒的叉燒向來是我至愛,食材靚,肥瘦比例適中,咬落有陣陣豬油既甘香,味道岩岩好。脆釀鮮蟹蓋 - 必叫,外皮香脆,內層蟹肉熱辣辣啖啖肉,好鮮甜。XO醬蟹拑粉絲煲 - 呢道餸略為淡口唔夠惹味,但酒店好貼心剝哂蟹殼,加分。黑蒜干邑香草龍蝦球 - 好爽口鮮甜既龍蝦球椰汁燉燕窩都係每次必叫!仲叫左壽包。最後酒店送上甜品架,各款中式甜品都做得好好。總結:仍是我食過覺得最好既酒店中菜同服務。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)