影片
港鐵大學站 B 出口, 步行約3分鐘
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電話號碼
37237932
開飯介紹
設計新穎同時富有中國特式的中餐廳，提供各款廣東名菜，戶外山景陽臺提供獨一無二的飲食體驗。大廳設有開放式廚房，另有5個各富特色的獨立房及一個後現代中國式花園露台。
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附加資料
週末、公眾假期及特別節日（包括中秋節、冬至及農曆年三十）的晚餐座位安排： 首輪： 下午5時30分至晚上7時30分 次輪： 晚上8时00分至晚上10時30分
營業時間
今日營業
10:30 - 15:00
17:30 - 19:30
20:00 - 22:30
星期一至五
11:30 - 15:00
17:30 - 22:30
星期六至日
10:30 - 15:00
17:30 - 19:30
20:00 - 22:30
*週末、公眾假期及特別節日（包括中秋節、冬至及農曆年三十）的晚餐座位安排：
首輪： 下午5時30分至晚上7時30分
次輪： 晚上8时00分至晚上10時30分
以上資料只供參考, 請與餐廳確認詳情
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食評 (480)
This Chinese restaurant is located at Hyatt Regency Shatin, very near to University Station. There is a large car park underneath the hotel, and diners can get redeem tickets at the restaurant for 2-hour free parking.There are two sections at the restaurant. On the right side there are some booth seats, with dining tables on the left. The wooden décor provides a traditional vibe, and we are seated at a table on the window side, looking out to the CUHK Medical Centre.Starting with soup, my wife has Sliced Garoupa, Luffa, Beancurd Sheet Soup 鮮腐竹龍躉斑片勝瓜魚湯 ($138) while I go for Braised Scallop, Beancurd, Hot and Sour Soup 帶子豆腐酸辣羹 ($128). The creamy white fish soup is delicious, also feel nutritious and wholesome.The hot and sour soup has a strong white peppery taste, very spicy but flavourful. Apart from beancurd and scallops there is also spaghetti squash added, which provides some crunchy texture. I was sweating profusely after finishing the soup.Next, we have Traditional Peking Duck 傳統北京烤填鴨 ($568 half). Even though we did not order in advance, the staff has helpfully arranged it for us, without having to wait for very long. The chef comes to the table to prepare the duck, removing the skin and meat skilfully. The crispy skin is nice to eat with a bit of sugar, while the breast meat and leg meat with skin is to wrap in steamed pancake, along with cucumber, leek and soybean paste. The staff also introduces the suggested condiments for each type of meat. However, it is only decent in taste.We also go for the second course of Wok-Fried Minced Duck with Iceberg Lettuce 生菜片鴨鬆 ($168). Cooked with bean sprouts to offer two different textures, the taste is a bit weird, probably because of the grassy note of the bean sprouts.Another dish is Wok-Fried Sustainable Abalone, Pork Intestine, Ginger Oil, Sichuan Pepper 砂窩薑油鮑魚煎焗大腸 ($588). Served in a sizzling clay pot, it is certainly fragrant. The abalone is tender with the intestines tasty, but ideally the latter can be softer on the bite.For dessert my wife has Sweetened Red Bean Soup, Lotus Seeds, Mandarin Peel 陳皮蓮子紅豆沙 ($88) while I go for Specialty Sorbet of Hua Diao and Preserved Plum 特式雪葩 ($60). The red bean soup is decent in taste, while the sorbet is more creative, and an interesting and pleasant taste.Service is good, the staff is helpful, friendly and courteous, also introduces the recommended way to enjoy the Peking duck. The bill on the night is $1,821. While reasonable in price, the food quality is a bit mediocre. Perhaps due to lack of competition?
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Reception服務態度極差！星期二（6月3日）1:30pm去到攞位飲茶，被告知得返廚房旁位（Open Kitchen)，我話朋友未到我可以等，佢話好，我等咗半個鐘，期間我都見有其他兩位Walk-in，一心以為嗰兩個人坐咗近廚房個位，點知原來reception姐姐一心留返近廚房張枱俾我，將其他好枱俾其他Walk-in嘅人，真心玩嘢！ 點知同招呼我哋開茶個男部長講發生咩事之後，佢即刻同我哋轉咗張卡位，因為其實都接近last order人客都走又冇booking，咁容易嘅事，唔明白reception姐姐點解要咁玩嘢？Reception 姐姐仲要由頭到尾黑口黑面，好似欠咗佢咁，貼錢買難受，酒店有咁嘅服務真係嘆為觀止！P.S. 1 - 未食過咁難食嘅春卷，啲餡唔新鮮又散！2 - 可能有內部規定要幫客人斟茶，但當客人坐卡位而杯茶又擺咗喺近窗位置嘅時候，侍應不斷打斷客人對話，要求拎杯斟茶，就算我話自己斟都唔可以，好stubborn同disturbing!
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作為沙田凱悅酒店的招牌中菜廳，「沙田18」將傳統中式料理提升至藝術層次。開放式廚房設計讓食客能近距離欣賞師傅們的精湛手藝，特別是片皮鴨的製作過程猶如一場美食表演——師傅以嫻熟刀工將烤鴨皮肉完美分離，金黃酥脆的鴨皮搭配砂糖的食法令人驚艷，油脂香氣與甜味在舌尖交融，難怪成為每桌必點。除了招牌片皮鴨，餐廳的客家菜系同樣出色。客家炒米粉鑊氣十足，米粉乾爽不油膩，搭配蝦乾、銀芽等配料層次豐富。雖然小籠包表現中規中矩，但其他點心如叉燒酥等卻意外地出色。裝潢融合現代簡約與中式元素，落地玻璃引入自然光，用餐環境舒適宜人。建議提前預訂窗邊座位，在品嚐美食的同時，還能欣賞沙田的開揚景致。米芝蓮推薦的實力，從食材品質到服務細節都令人滿意，是值得專程造訪的中菜殿堂。
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我同先生喺沙田Hyatt成婚，特意揀沙田18慶祝我哋嘅周年紀念成餐飯我哋叫咗片皮鴨等signature菜式，但食完諗返轉頭都諗唔到邊個菜式係最令人印象深刻相反，甜品就令我一世難忘訂枱時我已向職員講低想在甜品寫Wedding Anniversay，去到order完甜品，職員遞上嚟嘅甜品冇祝福語，向職員查詢之後，職員道歉話漏咗於是再另外遞咗一碟寫咗字嘅白朱古力牌俾我哋啲字醜陋不堪，一睇就知臨急臨忙寫，仲要唔係專業我實在難以想像一家高級餐廳會有如此水準老公問我下年仲去唔去返呢間酒店慶祝周年，我真係不了
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Dinner with the DuckFans. Have been meaning to try for so long. Here’s what we had. Sweet pickled turnip- very tasty. Asked for seconds.脆皮五花腩肉- so very fatty. 籠仔糯米蒸腩排- a spin on the classic yum cha nostalgia; pork ribs were nestled into fragrant, sticky glutinous rice and steamed together in a bamboo basket; effect was not quite there tho- rice fell apart when we bit onto the non-bite sized pieces.填鴨- came in 2 parts: the lacquered skin first, which we were instructed to take by itself- an abundance of oil burst in my mouth with every bite. The second half: skin and meat to be taken with the pancakes- came with an unusual condiment: garlic paste- which definitely overpowered any taste of the duck.特色東莞炒米粉-Fried Rice Noodles tossed with Prawns and Shredded Pork)- not much 鑊氣. Noodles had no crisped edges. 菠蘿咕嚕肉- quite a large portion; definitely quantity over quality. Thick with batter, not crunchy, meat did not taste fresh. Cloyingly heavy. 杞子瑤柱魚湯皇帝苗- changed to 菠菜. Fish soup tasted super fishy- probably why there were so many ginger shreds.蓮蓉西米布甸- probably the best dish of the nite: lotus seed paste was silky and not overly sweet.In summary: no next time.
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