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餐廳: 海景軒
優惠: 消費滿300港元或以上,即賺取每2港元=1里數;滿688港元或以上,更可獲贈額外288里數。(結賬時請出示會員卡並告知職員賺取「亞洲萬里通」里數)
條款及細則:
  • 惠顧滿認可金額(最低300港元,最高10,000港元)即可賺取基本里數。
  • 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。
須受其他「亞洲萬里通」條款及細則約束
港鐵紅磡站 D1 出口 繼續閱讀
電話號碼
2731 2883
開飯介紹
海景軒提供地道的家常粵菜,傳統中式美食。大廚提供由廣東菜色以至鮮為人知的特色佳餚,在周末會更供應各式特色點心。 繼續閱讀
特色
同客食飯
營業時間
星期一至六: 11:30-22:30 星期日: 10:30-22:30
付款方式
Visa Master AE 現金 JCB
座位數目
200
其他資料
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
電視播放
優惠
餐廳: 海景軒
優惠: 「亞洲萬里通」開飯賺里數
條款及細則:
  • 惠顧滿認可金額(最低300港元,最高10,000港元)即可賺取基本里數。
  • 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。
須受其他「亞洲萬里通」條款及細則約束
食評 (208)
等級3 2017-01-22
1525 瀏覽
好友邀請的慶生飯局 通常我們這些年齡很少選擇中菜慶生 不過可能剛從北歐回來 真的很想吃中菜來到餐廳 好友已點好了菜1.蝦多士♥️♥️♥️♥️♥️♥️♥️♥️奇脆可口, 值得2.椰香焗釀蟹蓋♥️♥️♥️♥️♥️♥️本人很愛吃蟹蓋 但不太喜歡太重椰香所以我比較喜歡洲際欣圖軒的蟹蓋3. 水晶牛肋肉♥️♥️♥️♥️♥️♥️♥️♥️賣相一流 牛肋肉用了梨來煮 份外軟棉棉 減低滯膩感覺4. 青翠白玉蔬♥️♥️♥️♥️♥️♥️♥️5. 蜜梅香骨♥️♥️♥️♥️♥️♥️♥️6. 壽包♥️♥️♥️♥️♥️♥️Cheers Happy Birthday Dear 完滿的晚上叫了一支紅酒但忘記了名稱 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
窩夫農曆生日那天晚上,又有藉口帶媽媽去大吃一頓,媽媽不想吃自助餐,便帶她去尖沙咀海景嘉福酒店的海景軒吃精緻的中菜。這晚點的全是餐牌上有廚師帽的推介菜式,先來頭盤小食茶香燻素鵝($78),第一件試了原味,茶香味比預期中淡,第二件才蘸點醋來吃,個人認為加了醋的素鵝比較好吃。海景軒提供多款忙懷舊美食,其中有媽媽指定要點的鳳城魚雲羹(每位$148),不吃魚雲的窩夫試了一口,很清很鮮的味道,一點魚腥味也沒有。椰香焗釀蟹蓋(每件$158)則是窩夫指定要試的,蟹碟明顯是經過精心挑選的,加上焗成脹卜卜金黃色的蟹蓋,賣相一流,一定要相機食先!脹卜卜的焗蟹蓋裡面是份量十足的蟹肉和椰子肉,白雪雪的,沒有多餘的配料和醬料,只有蟹肉的鮮味和椰子的香味。水晶牛肋肉(每件$108)是2012年度的金獎名菜。牛肋肉釀了在梨肉裡面,煮得很腍很入味,肉質嫩滑,配上梨肉可中和牛肋肉的油膩感,是非常有心思的配搭。接著是2013年度得獎名菜青翠白玉蔬(每位$68),如此精美的賣相絕對是一大驚喜,又要相機食先。羊肚菌裡釀了小小的西蘭花,實在太細緻了。青翠白玉蔬不只好看也很好吃,誠意推介。最後加了龍皇珊瑚煎米粉($238),米粉煎得香脆,但難免比較多油,上面舖了用東星班、蝦、番茄、菜和蛋白煮成的「龍皇珊瑚」,材料豐富,用料新鮮。用花旗銀行等信用卡結帳可享八五折優惠。下次想試欖菜玉珠和鴛鴦糯米飯等菜式,要記得一日前預訂。 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 2016-10-01
2757 瀏覽
每天不停工作多個小時、停下來時往往想吃得好些為自己打打氣。今日又來了海景軒飲返個靚湯食返碟靚餸餵勞一下自己。南瓜海鮮湯、又熱又滑、海鮮切得很細粒很精緻。南瓜徹底融入了海鮮湯裡、真好味!梨釀牛肋更是好味到無法形容。梨本身的甜味加上牛肋煮得好焾兩者之中就是梨嘅清新加牛肋濃濃味道。梨中有牛、牛中有梨。實是國色天香之好菜。難怪此道菜式得了某年之美食大奨。片皮鴨你咪睇佢樣子瘦瘦咁、實在好食到吾停得口。我最喜歡的是這裡可用菠蘿同柚子卷住鴨鴨一起吃。在傳統的青瓜或京蔥中尋找了一些新突破而又好味。確實不易做到!這晚真的吃得一點飽, 最後也不能放過甜品。來個山渣卷消消滯。軟軟熟熟的一張紅地氈吃落肚。好味滿足。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
This Cantonese restaurant is located in InterContinental Grand Stanford in TST East, which was awarded Michelin 1-star in 2011. Chef Leung Fai Hung had won many prizes and is one of the celebrity Chinese chef in town. The decoration is contemporary, with a warm earth tone, islands of red and gold, creating a fine dining experience.On the night we ordered the 'Best of the Best Degustation Menu', with the first course being Double-Boiled Fish Maw Soup with Chinese Mushrooms and White Cabbage. The soup is tasty, full of flavor, light and elegant. The mushroom is thick and meaty, and the fish maw is also fairly big in size. The cabbage provides the freshness and finesse to kick-start the dinner with a high expectation. Second course is Steamed Crab Claw with Egg White in Far Dew Chinese Wine. Even if we are blindfolded the signature Chinese wine aromas would not be mistaking this dish. The egg white is very smooth and silky, with the right amount of wine so not overpowering the delicate flavors. My only comment on the crab claw is that it tasted a bit tougher than I would prefer (only a tiny bit) but nevertheless prompted me to second-guess whether it is a fresh crab claw or not.Third dish is Braised Winter Melon Balls Stuffed with Black Olives Mustard. The presentation is very pretty, with some asparagus as the stem, two winter melon skins cut to resemble the leaves, and the winter melon balls looking like the grapes in the bunch. There are also some finely chopped red bell pepper sprinkled on them. The winter melon is light and balanced perfectly with the black olive mustard stuffed inside. A real treat on both look and taste indeed.Fourth course is Steamed Garoupa Roll with Yunnan Ham. This is another signature dish of the restaurant, with the top being a fish fillet rolled with a thin strip of ham to allow a combination of savory when enjoying the fish. On the second layer it is a minced shrimp cake on shiitake mushroom, mixing the nice texture and tasty shrimp cake with the aromas of the mushroom. The bottom layer is a broccoli blended with egg white and steamed in a pudding texture, paired with a crab yolk sauce. In terms of sophistication this is the most impressive dish on the night and also my favorite. Fifth is the Sauteed Diced Beef Tenderloin with Lingzhi Mushroom and Osmanthus Flavored Raisins. Since I did not eat beef I asked to change to a Fried Spare Ribs in Honey Sauce. According to Ivy the beef was very good with a tender texture and full of flavors. The raisins were also interesting in taste. For the spare ribs it is crunchy on the surface, but not hard inside which I can easily bite off the meat from the bone. Sixth is the Pan Fried Glutinous Rice with Chicken, Mushroom top with Taro Ball. When served I was quite surprised by the presentation as it was totally out of my expectation, being served on a black bean sauce. It was another western-style plating with the glutinous rice basically similar to the 'Pearl Chicken' we have in dim sum, though it was pan fried on both sides to bring in some crispiness. The taro ball is nice, with some black glutinous rice in it as well. However I would hope the taro ball is having the same warmth as the rice. It was a bit too cool down making the overall feeling is a bit weird for my liking.Dessert is Chilled Mango Pudding, molded to look like a fish. It was tasty and with many pieces of fresh mango, and also got the right sweetness as well. Adding a bit of evaporated milk made it extra smooth and further enhanced the enjoyment. It was one of the best Chinese style mango pudding that I have tasted in a long while.My biggest suggestion to the restaurant is to improve the service by being more attentive to the customers, not only in filling our cups with tea by more importantly to explain more the dishes. There are couple of times I have to ask them what we are having, and considering that some of those dishes really had a lot of different ingredients and special preparation it would be a waste if these are not communicated to the diners.The bill on the night was $1912 for two, not cheap but I don't think it is greatly over-priced. If you have more people coming together I guess trying other of Chef Leung's signature dishes would be a better option than this tasting menu.My overall score for this restaurant is 65/100. 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 2016-09-14
2386 瀏覽
思念茶粿整整兩星期多。特意坐車到來吃過痛快!老火湯五指毛桃舒肺養氣、梗不會錯過。蟹蓋、梅香骨是我一定要點的。真沒空間去吃新菜式。但點都要有一個素素清淡少少做配角。這個豆腐不大對板但朋友們紛紛津津有味。我沒空閒着茶果才是我到這裏的原因一口氣吃了三個大滿足。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)