逸東軒

營業中

休息中

逸東軒最近推出的八道菜蟹宴套餐性價比唔錯，尤其欣賞師傅的心思創意，以蟹做出這麼多款美食，配搭富新鮮感，變化接二連三。 先送上免費果仁可充當餐前小吃，合桃與腰果皆新鮮脆口，自製XO醬非常滋味，開始了便停不了口。 繼而送上紅或白酒一杯，添增氣氛，吃得更開心。 逸東叄錦碟話梅車厘茄、蜜汁叉燒、脆皮蟹盒 一大兩小的連碟，增加精緻及豐富感，由話梅車厘茄開始吃起，浸得夠火候，話梅味道濃郁，蕃茄濕潤腍嫩，入口爆汁即化。 蜜汁叉燒沒有掉招牌，傳統的梅肉，軟棉滋味，邊位微焦，至今依然回味無窮。 脆皮蟹盒芋蓉豐富，混以蟹肉洋蔥及冬菇，話說過來蟹肉被蓋過不特出，但整體口感酥脆內嫩，效果不俗。 珊瑚煎釀鮮蟹鉗蝦膠包着蟹鉗，豐厚了蟹鉗，更加啖啖肉，而兩款接親但不同的口感，鮮甜軟滑。充滿蟹肉的湯汁非常鮮甜，蘆筍新鮮脆嫩。  冬瑤蟹肉鮑魚卷首次品嚐這種吃法，鮑魚片捲着蟹肉，以冬瓜薦底，瑤柱絲提味，非常海鮮的感覺，組合令人滿意。  生拆蟹肉燴燕窩難以令人投訴的組合，味醇湯清，夾雜着蟹肉，既鮮亦甜，喝點湯，暖暖胃，準備好迎接下一道蒸蟹。 花雕雞油蒸膏蟹名副其實的膏蟹，見到豐富艷麗、橙黃色的蟹膏已經令人垂涎。 花雕雞油更

ᴛʜᴇ 1 ᴍɪᴄʜᴇʟɪɴ sᴛᴀʀʀᴇᴅ ᴇxᴘᴇʀɪᴇɴᴄᴇ  🍽: Chinese  😋: 4.5 / 5 ☕️ I like how they have some candles 🕯 heating the tea, so it won’t get cold 🤵🏻 The service (and the food too) are also excellent! 😍 1️⃣ Deep Fried Bombay Duck 九肚魚 🐟 Very crispy outside and so soft inside! literally the melt-in-the-mouth experience 👅 Ssooooo good 🤩 2️⃣ Fried tofu ☀️ Thin skin and sweet tofu! Quite light 💡 3️⃣ Fried taro duck 🦆 Thick layer of taro on top of the 🦆 and very crispy outside 😍 3️⃣ BBQ pork and Roast pork 🍖 The skin of th

幾個月前，在第二波爆發前，去了佐敦逸東酒店，一樓的美食仿很多人，所以轉去地庫的逸東軒。事先聲明，逸東軒是中上貴價餐廳，不過我覺得一分錢一分貨。我之前去灣仔店食午餐，十分欣賞其點心，可惜灣仔店關了。佐敦逸東酒店逸東軒，是米豬蓮一星餐廳。晚上，餐廳內部很暗，好似好有情調咁。兩個人，叫了兩個主菜，加白飯。香爆辣子雞，好香口，份量剛剛好，應該不是急凍雞，不過我分不到是否活雞或是冰鮮雞。砂鍋薑蔥魚乳香豆銀鱈魚，推介，砂鍋保持溫度， 銀鱈魚先炸，再沾上醬汁， 加上爆香的薑蔥，送飯食最好。

自從疫情第三波之後，都冇再去過逸東軒飲茶，好掛住呀😫.突然發現佢係restaurant week嘅winner🏆，所以仲有lunch set menu食，嗱嗱聲book嚟食🤗.Lunch set menu有3個course點心拼盤🥟- 筍尖鮮蝦餃、黃耳上素粉果、蜂巢海鮮芋角，蝦餃好食，粉果就比較一般，芋角因為我唔食芋頭，所以comment唔到🤭.粉葛鯪魚眉豆湯 - 冇落味精嘅老火湯，好味🥣.乳香薑蔥銀鱈魚🐟 - 之前食晚飯嘅時候已經食過呢個銀雪魚，覺得超好食🤤🤤，今次食返，有同樣嘅感覺，銀雪魚外皮炸都好趣，但係魚肉質就好滑，全餐飯最好食嘅嘢👍🏻👍🏻.蜜汁叉燒蛋白炒飯 🍚- 呢個味道就淡啲，佢哋signature嘅蜜汁叉燒去咗炒飯嘅時候，就食唔到個蜜汁😔，不過叉燒仍然係好味的.同場加映，本身勁想食佢哋嘅叉燒酥，點知原來轉左Menu，冇得嗌😭，就轉左叫脆皮流沙酥，呢個都超正🤩🤩，個皮好鬆化，個餡就流心奶黃，好食呀😋　

In a nutshell, their dim sum menu and food quality is much better than dinner, I’ll go again and again for dim sum but maybe not for dinner. However, their peking chicken dish is quite innovative and good for a chicken lover like myself! Dish: Peking Chicken, Sweet & Sour Pork, Mango Mochi Roll and Dim Sum Food: ★ ★ ★ ★ ☆Service: ★ ★ ★ ☆ ☆Ambiance: ★ ★ ★ ☆ ☆ Overall: ★ ★ ★ ★ ☆Michelin Star ⭐️ (2017-2020)

Yat Tung Heen is a recent hot spot for michelin 1-star rated dimsum ⭐️ so I had a high expectation for this visit.The environment and ambience was really good with huge tables and spacious setting but the out of my disappointment, the dimsum were just so-so except for the shrimp dumplings $68... the shrimps 🦐were fresh without the "frozen taste" and the skin was thin enough.The portion of the deep fried bean curd $118 was unexpectedly small which is slightly smaller than my last finger and there

已知這間餐廳是很難訂枱，好多時要兩個禮拜前訂枱，咁啱餐廳節看到這餐廳有得訂，便試試，又比我訂到枱，真係好驚喜。用$198的價錢，可以試到點心、湯、魚、义燒炒飯，真係抵。由點心開始食起，每一款都係好好味，老火湯沒有味精、銀鱈魚煎得剛剛好、义燒蛋白炒飯完全是粒粒米、炒出精粹。其他點心，如春卷、素鵝、小籠包、腸粉，都令你齒頰留香，最後要提他們的普洱茶，順滑得來又不苦澀，不是其他酒樓的普洱茶，這頓午餐真係ichiban, 下次要試其他，如蜜汁叉燒、燒鵝等

諗住疫情稍為放緩 ，咁就諗住同屋企人黎，輕輕鬆鬆嘆一餐蟹宴 。頭嗰幾個餸菜嚟到，都冇乜大問題，中規中矩，雖然冇乜驚喜。但係呢到主菜花雕雞油蒸膏蟹就出事，其中有兩件蟹身，係發臭嘅，好明顯係隻蟹死咗重整出嚟畀個客食。我屋企人呢，食咗一啖lur 都 lur 唔切，去洗手間洗手，洗咗好耐都洗唔甩嗰陣臭味。之後向經理反映，經理求求其其送碟芒果糯米糍，就諗住打發我哋 。一餐飯雖然八百蚊唔係好貴，但係亦唔算係平。畀啲咁嘅劣質下價貨死蟹扮生蟹畀客人食，真係令人好失望。希望大家book位前真係要三思三思。唔係開心嘅 gathering 都變一肚氣。

本身都是從事飲食行業，親身感受到這年來對飲食業的衝擊。我的公司都要求同事需要放假數天（當然是無薪）來減輕營運壓力。逸東軒今年推出多次平日茶市堂食優惠，以七折價錢品嚐米芝蓮級美點。像我我今次點了五款最平價的點心，價錢七折後為$38@, 感覺划算了許多。能夠在平日放假，「機會難逢」。可以品嚐到特價點心，可以自我安慰之餘，又可以支持其他同業。算是苦中一點甜吧!不愧為酒店的中菜廳! 以火爐把茶水溫熱著. 餐前小吃亦不是馬馬虎虎的花生一碟, 而是燒腩仔粒伴四季豆. 從細節中見心思。筍尖鮮蝦餃外型小巧精緻，外皮的縐摺工整漂亮，口感煙韌，不會太糊口。蝦仁鮮甜爽脆，不會霉肉 另有少許筍及肥豬肉吊味, 就是傳統得來又實在。帶子蒸燒賣頂端的帶子竟然非常鮮甜，完全沒有雪味，很高質! 比我之前去長洲食海鮮餐的帶子更甜。令我喜出望外。豬肉都好鮮甜，沒有豬肉羶味。肉質鬆化，有肉汁，不會死實。瑤柱帶子菜苗餃餃皮做得很薄，但不知道是不是菜苗有出水的情況，令餃皮有點濕，稍有不慎就把餃皮夾爛了。餡料當中，菜苗含佔七八成，入口多汁爽脆，只是帶子及瑤柱份量比較少，有點意猶未盡。春風得意腸肚子空間有限，又想試腸粉，又想試春卷，

As part of our Michelin tour, we tried the Chef Recommended All Crab 8-course dinner. Aside from appetizer and dessert, every dish featured my fav crustacean, from the roe to the meat; made into soup, pan fried and steamed. Every dish was tasty, though the most memorable happened to be the fried rice, which is light and fluffy and incredibly flavorful. The freshness of the crab was accentuated by none other than the humble spring onion. You know the chef is skillful when the simplest dish with

位於逸東酒店嘅逸東軒相信大家都一定唔會陌生，呢間米芝蓮一星嘅中餐廳，價錢相當之親民，馳名燒味雙輝嘅燒腩仔同叉燒都好好味，燒腩仔皮脆有肉汁，叉燒笑得非常香甜。而逸東片皮雞食落雖然同片皮鴨差唔多，但係今次唔係鴨皮係雞皮，都幾特別吓。因為疫情，佢哋晚市仲做七折，紅白酒仲要半價！⁣Eaton Hong Kong is definitely one of the most forward-thinking hotels in Hong Kong. Their Michelin Chinese restaurant, Yat Tung Heen, was also super popular! All the dishes were reasonably priced and pretty decent. The cha siu was tender and siu yuk was super juicy with very crispy skin! They were doing 30% off on the dinner menu and even 50% off on the wine me

去逸東軒最緊要係咩？係訂位呀！❶脆皮流沙包 - 當日比較多人，上菜時已經涼了些許，仍然流心但如果更熱就好❷春風得意脆皮腸粉 - 出乎意料之外呢個你我覺得最好食既😂❸海鮮鹹水角 - 正常❹帶子蒸燒賣 - 有點不夾的感覺，帶子還帶子，燒賣還燒賣❺棗泥糕 - 正常❻迷你珍珠雞 - 食到最後已好飽，正正常常的食飯質素中上的，環境不錯，可以再去。最後我們還order左幾種不同的甜品，但可能是已經飽飽地的關係，食落不是太出色，也沒拍照留念😂

想舒舒服服同屋企人飲茶, 逸東軒係一個唔錯嘅選擇.依度冇出面D酒樓咁嘈, 仲有純音樂聽下.唔好以為係酒店飲茶好貴呀, 佢而家做緊優惠, HK$38起就食到米芝蓮星級點心喇. HK$38嘅點心選擇over 20款.今次我同朋友叫咗6款點心, 全部都好好食.海鮮鹹水角 (HK$38)佢個皮係好酥脆, 入面嗰層就煙煙韌韌咁.完全唔會話有油膱味或者好油嘅感覺.D餡料味道啱啱好, 唔會太鹹.金沙脆豆腐 (HK$38)依個豆腐嘅外皮都係炸到好香脆嘅.個皮好薄, 入面嘅豆腐好滑.味道唔會好鹹, 但唔係好食到蛋黃味.帶子蒸燒賣 (HK$38)幾特別嘅配搭.燒賣裡面有蝦, 蝦肉好脆.豬肉同蝦嘅比例啱啱好, 食落唔會太過實的的.招牌叉燒腸粉 (HK$38)腸粉就唔算好特別.但入面嘅叉燒係好食嘅, 肉質偏瘦, 食落唔會覺得好肥膩.脆皮流沙酥 (HK$38)本來係想食脆皮流沙包, 但今次個menu冇, 所以就點咗呢個流沙酥.味道有驚喜喎.個外皮好酥化, 又唔會太厚.入面個奶黃真係有流心嫁.好好食.瑤柱帶子菜苗餃 (HK$38)依個菜苗餃味道就冇咩特別.不過勝在餡料夠多, 件件都脹卜卜咁.整體來講, 嚟依度飲茶

朋友好推介嘅酒樓，咁就試下，位置喺地庫，樓底都相對矮，不過裝修幾好，檯都擺得好疏，完全meet 倒政府要求嘅1.5米距離👍, booked 3個人，有4張櫈，有一張可擺袋❤檯有兩個爐仔heat 住啲茶，所以茶芥當然唔平，每位28蚊，點心選擇都多。💕《酥皮义燒包》💓係食過最好食嘅，面有啲似菠蘿包，但粉啲同香啲。《蝦醬鮮魷》👍多數都係蒜蓉鮮魷，好少用蝦醬，其實我覺得唔太夾，不過魷魚都新鮮，幾好咬囗。《燒賣》面係帶子，唔係蝦，仲配咗黃色嘅醬，不過有啲辣，唔太啱我。《招牌腸粉》雖然係招牌，我就覺得麻麻，好似無乜涵咁。《xo醬蘿蔔糕》都煎得幾香，又唔算辣，好惹味😆《菜苖餃》😋4粒，出面好多一籠得3粒，個皮夠薄，蝦都幾彈牙。《牛栢葉》😍好耐無食，好爽，正整體感覺良好，因為位幾舒服，所有點心即叫即蒸，熱辣辣又新鮮😋，洗手間好整潔，又係暖水洗手👍，雖然價錢唔平，但都算值得。🥰

拜訪 #逸東軒#逸東酒店 嘅 #米之蓮 中餐緊係要黎飲下茶啦#帶子燒賣 燒賣係我至愛嘅食物 中，當然要叫個燒賣試下，呢度嘅燒賣襯上帶子，燒賣味道濃郁，但個人比較鐘意上面放隻爽口嘅蝦#牛肉球 下面配上金菇，新穎嘅配搭同時亦好夾#鮮蝦腸 隻隻蝦都非常爽口，腸粉皮薄而不易爛#炸豆腐 夠曬滑，出面嘅炸皮夠脆，入面嘅豆腐非常滑又軟，對比鮮晴，口感獨特#小龍包 最緊要夠多汁夠鮮甜！皮亦夠薄#蝦餃 隻隻蝦都係咁爽咁好味總括嚟講，真係好好食