沙田18

營業中

休息中

在大學站有間酒店係怪d, 有咩人會在此住呢?不過有好過冇, 今日老闆拉大隊o黎食晏, 都係飲餐茶啫.都係食d 點心, 炒粉麵等; 另叫了個未食過的蒸帶子豆腐.叫了食物, 看看環境, 真係好靚, 坐得舒適, 櫻底又夠高, 夠晒氣派呢!連個茶杯都特別過人....點心及炒粉麵好快上, 但其實都幾一般,排骨仲幾肥.價錢唔平架, 但份量唔算大, 尚算足料既.都係個蒸帶子特別, 帶子都好大塊, 仲有d 蝦醬在上面, 幾配合.埋單都唔平, 好豪呀....走才知, 泊車係不用錢的, 嘩, 今時今日香港地, 仲有得咁既?

event manager help us to upgrade from outside to a 8 people room. the room is super elegant and nice. we pre order peking duck. if not, need to wait 2.5 hours there. the place is quite hard to find when we drive. no parking fee needed. however no valent parking. we ordered special dishes recommend by the manager as well as the waitress. no credit card having discount. the room is very nice. having a big tv, big table as well as sofa area to sit. very high class. we really want to hold a few tabl

昨晚慕名到該餐廳晚膳，結果與某食評名不副實，大部分菜式無法達到應有的酒店中菜水平。所謂『酒店中菜水平』：一言蔽之，不過不失！當晚點了「北京填鴨」半隻、「蝦子竹笙豆腐」、「芥蘭炒牛肉」、「欖菜肉鬆四季豆」、「西安脆窩貼」、「蘭州牛肉拉麵」、「鹹魚雞粒炒飯」。「北京填鴨」中規中舉，沒有驚喜。皮比港島名店過之，但肉質遠遜中環親戚，吃法也頗似北京。只有那黃醬調教後，略具京味。粵菜以『色、香、味、形』為四大原則，但「蝦子竹笙豆腐」、「芥蘭炒牛肉」、「欖菜肉鬆四季豆」、「鹹魚雞粒炒飯」這四菜皆在『色』令人失望！由於「蝦子竹笙豆腐」需要「炸豆腐」；「芥蘭炒牛肉」、「欖菜肉鬆四季豆」的「牛肉」、「四季豆」需要「拉油」，結果炸豆腐的色澤較深、四季豆較乾及色深，還有牛肉肉質較韌及有焦點，「鹹魚雞粒炒飯」色澤太深（不明白現在炒飯都喜愛加色）；在刀工方面，牛肉有碎片，未能整齊；「鹹魚雞粒炒飯」的蔥花太粗，如同普通酒樓。這些明顯是師傅掌握刀工、火候功力不足！致因之一是：廚房的燈光與餐廳的光暗度明顯不一。餐廳的設計將燈光集中在餐桌中間（每桌只有兩盞射燈），當客人點菜較多（西式餐桌空間太少），射燈的光度無法兼顧，可

一周前公司請客人吃午飯，試過這間餐廳的中菜，覺得還好，于是后來又自己去吃飯。第二次去叫了拼盤和炒泮塘五鮮，前者的黑木耳里面有沙子未洗干凈，后者也十分一般；都算了。今天晚上再去（因為就在中大工作，所以貪圖方便），叫了上次吃過覺得不錯的蔥頭腐竹撈芥菜，鍋貼和紅棗軟糕。結果呢，完全不是那回事！蔥頭沒有炒熟，是辣的，而且外層的“衣”沒有剝凈，入口既老且辣，還不如我自己在家里做！鍋貼更離譜，豬肉餡里面居然有一小塊豬骨頭。幸虧沒有大力咬下去，否則豈不是要彈崩牙？！最后叫的甜品，一直不來。生氣之下取消甜品走人，以後再也不會幫襯這家徒有虛名，水準如此不穩定的飯店！還說是五星級，太令人失望！本來公司還有人提議組織會議選擇那里做會場，現在看來不用了，免得客人投訴！

星期二同兩個老友記又嚟到沙田Hyatt.環境清幽,這天太陽未下山,我們三個已難得的坐定定在暢談.今天:預定了半隻烤填鴨- 喜出望外的填鴨三食,脆皮入口溶化,鴨肉就有點乾,正常的皮夾肉就剛剛好.酥脆香鍋貼 - 皮簿肉嫩.木耳拌蜇頭 - 清新- 陝西哨子面 - 即塲即叫即拉,不曉得形容,好北方風味.竹笙扒豆腐 - 好多蝦籽, 好鮮味!上湯浸波菜 - 可以甜品:蜜錢咁桔法式燉蛋 - 還可以,薑汁撞鮮奶 - 可以好些,尤其在家都可以做得好的甜品,Hyatt應該有空間去改善.今次圖文並茂咁豐富,全賴友人們操刀."睇得出,睇得出..."

While casual chic isn’t particularly unusual in Grand Hyatt’s dining establishments, the 4 open kitchens* at Sha Tin 18 沙田18 are quite unique in Hong Kong Chinese restaurants. Each station is led by a chef with pretty strong resume, such as the dessert station managed by former pastry chefs from Joel Robuchon in Macau. But our objective was very clear. We wanted to try their Peking Duck, which was claimed to follow the traditional method used in Beijing and prepared by a chef devoted to Pekin

星期日晚同老豆提早慶祝father's day麵醬蒸蝦蒸魚- 幾鮮味, 要小心骨寮步豆醬炆腩排- 好惹味呀!腩排炆得好入味好淋餃子- 幾好, d肉好鮮甜多汁, 但唔算太特別炸乳鴿- 好脆, 細細隻一人一隻o岩o岩好烤鴨- 唔駛多講啦, 呢個必點呀!麻婆豆腐- 撈飯最正, 又唔會太多油, 辣d仲o岩我!芥菜- 都係必點, 甜到你唔信食完已經太飽, 叫唔到dessert, 見到隔離食應該唔差, 有機再try try吧!

臘味煎魚餅: my partner said it was good but I think it was nothing special. Not bad but not very good. 哨子麵: OK. the soup is western veg soup. quite interesting.拼盆 appentiser; there were bbq pork , roast pork, 木耳, beef, etc. Love the bbq pork msot because the honey was so sweet and the meat was very tender. the roast pork is aslo very crispy.Deep fried pigeon; I think ok but otheres said not cripsy. Pan-fried mustard with frest tofu sheet: quite good. Pan-fried fish with beans: recommended byt

尋日夜晚一家去呢間新餐廳食晚飯, 呢度環境真係好清幽, 好舒服, 如果唔係落雨坐露天d枱應該仲正!叫左哨子麵、陳皮肉汁、芥菜、北京填鴨同臘味煎魚餅最正係芥菜同北京填鴨, d芥菜同乾葱好夾好甜, 必點! 北京填鴨好巴閉, 有專用ge爐同廚房, 片出黎d皮又脆又薄, 有分淨皮淨肉同皮+肉3款, 我最鍾意有皮又有肉, 加埋d醬汁食到停唔到口!臘味煎魚餅好有驚喜, d臘味好甜好有肉味, 唔同平時食到個d, 魚餅煎得好香口, 又唔會太油, 好味!陳皮肉汁聞落都已經好鬼陳皮, 阿爸阿媽好鍾意, 我就冇試哨子麵都ok, 好多料同埋酸酸地幾開胃總括黎講呢餐飯真係好得, 樣樣都唔錯(跟雜誌推介叫的), 希望佢keep住水準啦, 下次會再黎!

Wanna try this restaurant for long time as there hv a special Chef from China.Finally, I went there with my family....Nice enviroment! very cosy and open kitchenGood service, they are all young and full of passion.However, I saw the manager(??? not sure, is a woman) very anger for the small staff...maybe that's bcoz is a new restaurant???Besides, the food quality just a standard ...we can find that from another restaurant...the skin of peking duck seems too overcooked, turning to black colour..t

i just checked in today n had lunch with my little sis at Sha Tin 18 Chinese restaurant at about 1pm.still needed to make reservation in weekdays, amazingly popular!The decoration here was great, combining traditional chinese furnitures n modern show kitchen in a nice way.we ordered beef noodle, mustard greens, spicy chicken, steamed fish n shrimps, ginger custard and papaya snow fungi ice-cream.I love the mustard greens the best as it was reli sweet and fresh, very different from what we had be

To celebrate mum's b'day, we decided to try out the new Shatin18.The environment is very cosy & spacious. The waiters are friendly with nice smiles. Space between tables is adequate that you definitely can't hear what the people at the next table is talking about. We ordered 5 dishes and we were too full and couldn't try any of the deserts. The restaurant has quit a few choices like 龍眼花生巧克力餅 & 茉莉花茶雪糕, etc...We didn't order tea, only hot water, 菊花蜜 (by glass) & 雪梨茶 (by glass). I like their tea po

聽朋友話呢間野幾好食, 又睇到雜誌d相, 覺得幾吸引, 尋晚同屋企人去試左叫左蟹餅, $298, 未食睇到個樣已經好有氣勢, 大大隻蟹係d蒸蛋上面, 有肉碎有蟹膏, 加埋蔥同豉油, 撈飯一流, 好似好大碟, 但一陣就比人不哂喇!!呢個係全晚最掂ge一味餸仲有哨子麵, $6x, 酸酸甜甜, 幾開胃, 見佢紅卜卜以為好辣, 原來係蕃茄黎ge, 麵質都唔錯, 唔會淋!臘味煎魚餅(個名唔係好記得), 聽講用左某一個地方出產ge臘味, 唔係係咪心理作用, 又好似真係鮮味d, 冇美心個d咁甜咁假??見佢冇比汁仲以為係waiter漏左啦, 原來真係冇跟汁ge, 但食落又夠味, 唔會乾爭爭炒芥菜, 好似$80到, d菜好似又係有來頭的, 幾爽幾甜, 都ok見到師傅係度烤鴨, 真係好想試, 可惜得3個人食唔到..但真係好香呀, 下次齊人d一定要試下!!為左補償食唔到烤鴨, 我地試左佢個5良液朱古力雪糕同木瓜雪耳雪糕, 5良液個個酒味都幾勁架喎, 加埋d朱古力味好新奇, 不過都係鍾意木瓜味多d, 清清甜甜咁, 又有d雪耳咬下~最正係見住師傅係度拉麵呀炒野呀烤鴨咁, 即叫即整又有表演睇!等緊ge時候都冇咁悶

Yesterday 老公仔生日, 本來想食自助餐, 點知又係滿咗, 唯有去新開的中餐廳試下．去到見到人唔多，但服務員態度非常好，大酒店都係唔同ｄ．坐落見到餐廳極力推介的北京烤鴨，有師傅係度即場烤，可惜我地兩個人，食唔到，老公話下次同奶奶來．我就緊係想同ｍａ　ｍｉ來啦！我地叫咗拍黃瓜－味道恰到好處，小辣又不太salty．招牌菜煎魚餅非常香口又有臘味係入面，老公一個人食咗大半．我鐘意手拉麵（以前未嫁時屋企有正宗拉麵餃子食，而家好少食lu）．肉醬做得不太濃但有肉香，麵的口感一流，I like it! 再來的小菜都不錯，聽講師傅是東莞人，同奶奶一樣，睇來避唔開要同佢來食．．．．都好,如果多d人就可以試北京烤鴨, 好耐未試過啦!