翠玉軒

營業中

休息中

Please go there with an expectation of \'Maxim\'+ (in terms of service and price). Then you can get what you want.<br />No need to book a table at a Sunday evening for 4. Service at average to high \'Maxim standard\'. Food design similar to \'sister brands\' such as Rice-paper or Basil group. Waiters are polite to act upon your orders (we found the background music too lound). Price can go to $150/person if you choose dishes carefully. Quality of food is price-appropriate.

還以為這裡是粵江春(心裡是想著鐵板叉燒), 來了才知改了名.....打開menu, 真的沒有鐵板叉燒, 有點失望~4大人1小孩的晚飯, 共點了以下菜式︰鍋鈀片皮乳豬- 乳豬切件放碟中間, 伴碟的有就是鍋鈀片皮乳豬, 即是米通加上乳豬皮, 中間有點醬汁, 味道跟千島醬有點似, 但質地比較稀, 乳豬皮還帶有肥羔, 而乳豬烤得幾好, 入口又脆又香, 正~蜜汁叉燒王- 是鐵板叉燒的代替品, 一碟有肥有瘦, 叉燒入口香滑, 是美心應有的水準, 可惜的是切片厚度不一, 碟底的甜豆可以混入飯裡吃~老火湯(例牌) - 有海底椰, 豬輾, 馬蹄, 粟米, 紅蘿蔔等等, 單看材料已知十分清甜, 似沒加味精~ 份量頗多, 可分到8碗~柑橘脆蝦球- 柑橘味太濃郁, 似乎太甜~ 味道有點像樽裝的柑桔柚子蜜, 如可做到少甜更好; 蝦球是油泡後才上柑橘味的, 失望的是蝦味不重~翠玉招牌脆皮雞- 做到了皮脆肉嫩的效果~ 好味!蘆薈百頁豆腐- 豆腐切薄片圍碟, 內裡是露筍粒紅蘿蔔粒加蘆薈粒等等, 百頁豆腐在很多食肆已普及起來, 但豆腐的厚度仍是不一~ 蘆薈粒是整個菜式的敗筆, 原以為清清淡淡的菜式, 但蘆薈粒竟是甜的,

上星期四(28/7/05)約咗班舊同學去食中午飯，一行七人，叫咗D點心同一個麵及一個有帶子嘅餸。大部份D點心賣相同味道都唔錯，惟獨個蘿蔔絲酥餅麻麻地–外出嗰層唔够鬆化，D餡又鹹咗D。環境就幾靚，但可能唔D够服務員，服務就爭D ─有D點心等幾耐、壺茶拎去沖，要追先有，而D價錢都幾貴。

Our manager will be transfered to another dinner. So we had dinner with him last night. seven people ordered a set dinner for six ($1,480). there are three kinds delicacies (BBQ pork, roasted duck and jelly fish head), shark fin soup, steamed garoupa, vegetables with conpoy, sticky rice with air dried pork and chinese sausage, crispy chicken, sauteed scallops and clam with podded pea, and fruit platter. we ordered a sea cucumber with spring onion $128 and used HSBC credit card to have a Sauteed

boxing day同屋企黎食lunch.叫0左d點心食同一個炒麵,都唔係叫0左好多,3個人食0左400蚊...爸爸覺得好貴...最緊要食物質素又唔係特別好...唉...點心叫0左芝士焗煙三文魚撻,炸鮮奶,煎奶皇糯米包,炒牛柳粒,鵝肝餃,另外炒干炒牛肉烏冬.其實仲1-2個點心,但唔記得0左係味..芝士焗煙三文魚撻几好食,冇我想像中咁滯,唔係太大個,都几易食~煙三文魚味好香,入面仲有d蝦肉,爽口之餘都几鮮味.炸鮮奶熱辣辣食最好食,鮮奶好滑唔太甜,外面脆醬都好食,好脆口又少少甜味~不過油0左少少.奶皇糯米包最好食~唔會太甜,又唔會太油,奶皇份量0岩0岩好,細細個得意又好食~佢0既甜品係几好食,但鹹品就一般,太鹹又太油.先講炒牛柳粒,牛柳好香好有牛味,但炒到好鹹....鵝肝餃就一般而已...好奇怪的配合,食落口總係怪怪的感覺...個干炒牛肉烏冬最失敗...好鹹..係鹹到好難入口....都算難食..之後打包返屋企,自己再加烏冬炒就0岩0岩好....真係極鹹...服務都算ok, 環境直情係好,但d碗碟唔算好乾淨..好多核突0野0係入面...唔知點解

朋友提議o黎，因為佢請食飯，我又未o黎過，所以冇reject佢。有套餐唔算貴，仲有個三百幾蚊大閘蟹套餐，好多野食，不過我o地三個OL都唔多食，所以散叫，其實計落散叫仲貴。個MENU有highlight的即是介推，我見菠蘿咕嚕肉有highlight喎，當然好興奮即叫啦，一碟80蚊，價錢唔平都算la，除了唔夠熱之外，仲要係淋完全唔脆，仲差過我前日係舊式上海舖40蚊個碟。雜箘煲佔了三份一都係油，味道好一般，我d朋友竟然話幾好食；擔擔麵湯冇味、麵勁淋；皮蛋酸薑-皮蛋冇皮蛋味、薑唔夠辣；竹筒飯-雖然唔算太香，幸好d飯唔淋身。全晚叫做最好係素鵝同秘制話梅雞(半隻)，話梅雞味道幾得意，好難形容係咩味，雞肉入味不過幾“鞋”口。宜家香港人要求食飯環境地方好，但係d食野唔好都係假。雖然呢度環境一流，但係食美心酒樓出品，價錢起碼貴三份一，我寧願兜大排檔。

今日中秋節，和一班同事去做節。是轉工後第一次大圍出外食飯，當然選間好睇一點的，靚女秘書提議呢度，話好坐野又好食，就順了她意。呢度地方企理，裝修算靚，檯與檯之間擺得空間甚多。唔好話來做節，商務應酬都一點不失禮。我們兩圍廿人，叫了兩個八人套餐，再叫點心。套餐先來前菜四小碟，素鵝、蜜汁叉燒、海蜇頭同五香牛腱，主菜是火龍果炒蝦球、紅燒翅、蒸東星斑兩條、燒鵝、素鮑魚同帶子炒飯。菜色味道一貫美心水準，不是十分好，但又談不上差，算交足功課。連白酒一支，加一近三千，似乎有點貴，斷碟計至少有千五去左個地方度；都叫左好幾個點心，如蝦餃、煎腸粉、叉燒酥等等，味道不差，賣相就非常精緻，又係賣外表多一點。兩圍檯，埋單六千三百，都唔好話唔貴，單計食物就完全唔抵。不過就廿人一齊做節，環境唔失禮，貴一點也要的。如果要交際應酬就更適合。

no joke! it's really cheap during weekend. but i don't think the table is too close to each other wor.....

A weekday lunch for 2 cost $350, without any expensive dishes. Undeniably, the environment and the food are both good but sometimes the waiter/waitress is too busy to serve you. You may have to wait long for a dish. Luckily, they still service customers in good manner. With this price, I think either Summer Palace or Man Ho Restaurant at Admirlty is better, at least you won't need to sit so close to others.If cheaper at weekend, it can be a good choice for lunch.

it's cheap at weekend. they offer their food at cheap price during weekend. i think it's just 1/3 of original price of weekdays. their target during weekdays is those for business lunch. so it's very expensive. the service is very good. the environment is quiet.

昨晚同女朋友食飯,去交易廣場翠玉軒,我們以前經常去的,裝修後歐陸式的環境,比以前更有情調, 桌上的器皿亦很別緻,由其那個餐巾圈,圈上掛著一粒玉,原來每個圈上的玉形狀都不同很有心思,坐落侍應已上前招呼,但係我同女友坐在走廊旁的卡位,侍應行過地板時發出咯咯聲使我有點不耐煩.<br>坐落有位小姐上來替我們寫菜,我問有什麼好介紹她就不斷介紹我食紅燒翅,蒸老鼠斑,花膠鮑魚等.....但我最後只點了例湯,琵琶羊鞍及蔥燒銀鱈魚,我見那小姐有點失望的樣子.那個琵琶羊鞍幾好味,少少羶味但配上那特製汁料感覺很特別,其他菜式總算OK, 但始終都係懷念裝修前粵江春的醬爆銀鱈魚及沙律脆皮蝦,不是什麼名貴菜但食得出廚師的心思和誠意,總比現在的招牌菜魚翅鮑魚老鼠斑來得好,食物的名貴對真正食客來講並不重要,最重要係廚師的一番熱誠,但呢個商業社會就係咁殘忍.