213
36
14
港鐵香港站 E2 出口, 步行約6分鐘
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電話號碼
31968880
開飯介紹
龍景軒位於酒店4樓，坐擁九龍半島壯麗景色。餐廳的廚師廚藝創新出眾，提供新派高級粵菜，並選用本地新鮮的高級食材入饌。餐廳裝潢獨特，以玻璃屏風、別致的銀箔天花板，襯托璀燦奪目的維多利亞港景色。
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獎項殊榮
米芝蓮三星餐廳 (2009-2022), 亞洲50最佳餐廳 (2017-2021)
營業時間
今日營業
12:00 - 14:30
18:00 - 23:00
星期一至五
12:00 - 14:30
18:00 - 23:00
星期六至日
11:30 - 15:00
18:00 - 23:00
公眾假期
11:30 - 15:00
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
食家推介
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.人大左，生日唔再想食西餐，反而想食好食中菜！🥰今年一試米芝連三星四季中菜😌👍🏻👍🏻👍🏻好正～～～～～～上菜時間夾口晒，而且熱辣辣😛埋單千四左右。食完再加上靚景，依到升上我心目中，酒店中菜🥇第一名！以下排名跟據我本人喜好：.1️⃣非同「飯」響 個樣似普通炒飯，但原來係意大利粉！食落口更加煙韌🙀I like it! 💓落左肉碎、xo醬、豆黎炒，好香口，又有唔口感🥰大愛。最正係兩個人食，可以特別叫半份😌.2️⃣原隻鮑魚雞粒酥唔鍾意食鮑魚嘅我，抱住「有無咁好食啊」嘅心態叫左粒黎試，試左真係好正！😛個鮑魚好入味，又淋，無個種腥味！個撻皮又脆，加埋雞粒，好好食！而且唔易碎，好厚實.3️⃣龍太子蒸餃龍蝦🦞加帶子餃，龍蝦肉好彈牙，帶子好滑，好鍾意個種啖啖肉，實的的嘅口感🥰.4️⃣片皮乳豬件（半份）乳豬皮脆卜卜，片起晒啲肥油，再夾埋落包皮，再一層豬！食落口入口即溶😌好正！.5️⃣香芒楊枝金露唔太甜，好多芒果🥭肉同柚，好濃味，食完咁多野，之後再食都唔覺太膩😛.6️⃣蜜汁燒叉燒半肥瘦，啖啖肉，厚度適中。不過有啲根位幾韌，同如果濃啲仲好.7️⃣筍尖鮮蝦餃腿蓉蒸燒賣松子叉燒菠蘿包兩個榜尾唔代表難食，只不過之前個啲太出色！特別想講松子加入包到時，好有口感！好好依個組合，而菠蘿包都係皮脆香口🥰👍🏻.
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This Cantonese restaurant at Four Seasons Hotel in Central has been awarded Michelin 3-star status for 14 consecutive years, under the helm of Executive Chef Chan Yan Tak, who is the first Chinese chef in the world to be awarded the prestigious recognition. Returning tonight, it is with great anticipation since my last visit was already five years ago. After a warm greeting the staff showed us to our table on the side room, which commands a great harbour view with Ocean Terminal as background. The interior décor has not changed, with nice wooden floor, comfortable seats, and spacious tables, sufficiently spaced apart to allow intimate private conversations. To start off is a complimentary amuse bouche, Cauliflower and Capsicum. The crunchy texture of the cauliflower shows it has been cooked perfectly, infused with black truffle vinegar to bring its unique aromas but not overpowering. The sweetness of the capsicum helps to balance the appetizing sourness of the cauliflower. Very nice starter.The first course we ordered is Marinated Red Jellyfish with Pork Knuckle 紅蜇頭伴燻蹄 ($400). The pork knuckle slices are very delicious, with complex flavours of the marinade permeating on the bite. The red jellyfish has a super crunchy texture, having been marinated with Zhejiang vinegar. One of the best pork knuckles I have eaten. The second course was Crispy Frog Legs with Spicy Salt 椒鹽田雞腿 ($360). My favourite in the evening, the meaty frog legs have been beautifully deep-fried, with a thin batter just coating the meat. The frog legs are very well-seasoned with the spicy salt, but not excessive resulting in a thirsty feeling despite after eating many pieces. The best touch is the deep-fried small whitebaits which has a crunchy texture and adding extra umami flavours. A must order in my opinion.For the soup, I had the Braised Goose Soup with Shredded Fish Maw and Conpoy 花膠絲瑤柱燒鵝羹 ($400). The soup base is very delicious, prepared using old chicken and Yunnan ham, with rich umami taste. There are also plenty of shredded fish maw, conpoy and roasted goose to give different texture on the bite, some chives to add to the aromas, each element helps to give further supplements to the complex flavours. Another very good offering. On the main dish, we decided to go for some seasonal offering. The Scrambled Egg White with Air-Dried Seafood and Yunnan Ham 海味炒蛋白 ($720) has the soft, silky scrambled egg white nicely seasoned, adding plenty dried seafood like shrimp and squid with their signature umami flavours, as well as sea cucumber and finely shredded Yunnan ham. With some deep-fried rice noodle underneath, a premium dish that delivers in all aspects. Fantastic. The other seasonal dish was Chicken Casserole with Chinese Yam, Sea Cucumber and Chinese Mushroom 鮮淮山北菇遼參雞球煲 ($620). What I like for this dish was how the chef has made the sauce just thick enough to coat the ingredients but not gluey, with its flavours helped to complement the mild taste of the sea cucumber and Chinese yam, without making the chicken or mushroom too salty. Another dish which might seem simple, but doing it right is a testimony to the skills of the chef. Delicious.For dessert I had Chilled Milk Pudding with Pomegranate and Strawberry 石榴紅梅鮮奶布甸 ($350), which also paired with a glass of Chateau La Roulerie Coteaux du Layon 1er Cru Chaume 2020. The pudding is appropriate in sweetness, silky smooth in texture, with fragrant strawberry and pomegranate flavours. A good finale to the meal.Service is very good, and I am particularly impressed with sommelier Bernard Chan who shared his passion with us not only on wine but also how he worked with a local NGO to develop a sparkling tea for non-alcohol drinkers. The bill on the night was $4,767 with two additional glasses of wine. In view of the total experience, it is very reasonable, and no wonder the restaurant continues to be awarded the most prestigious award all these years.
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吃完终于明白，作为全球第1家米三中餐，龙景轩为什么一直被模仿，但从未被超越。天花板已经用滥了，但龙景轩的级别，可能是祖师爷。多年来稳守米三的粤菜之巅，只能是它。·反差感很强的是，虽然享誉盛名，但餐厅门口一个挂出来的荣誉都没有。四季酒店给我的感觉也是，低调，但不输气场。·提前了多久才订到午市我不说😭等待总归值得，点心菜单短而精，只有10+种，除了几款招牌点心，其余都是每周更换。·单点菜式大多可以做半份，没想到份量如此惊人，半份都能堆成小山！幸好听了waitress的建议不然又会撑到扶墙，跟我最近吃过的几家粤菜相比，龙景轩的性价比值得狠狠赞扬！·【餐前小食】熏鸭胸、子姜、青瓜、以及酸酸甜甜的小颗红黄椒。【手工酱】有浓稠的豆瓣酱和咸辣的豉油小米辣，最喜欢素XO酱，从豆脯、豆干、香菇中提炼出的浓缩鲜美，完全不输荤酱。·【龙太子蒸饺】好一个高贵优雅的开场，肉眼可见的用料实诚，扎实的内馅呼之欲出，菠菜汁染绿的澄面皮，在这个初冬午后托起一片春意。·弹牙的龙虾肉和带子完美揉合在一起，鲜甜的滋味相互渗透，再被丝丝分明的肉质带出来。用蒸来呈现原汁原味，食材的优秀不言而喻，颇有几分大道至简的烹调意味。不蘸任何酱料吃完，是对它最好的致意。·【原只鲍鱼鸡粒酥】“不点鲍鱼鸡粒酥，等于白来龙景轩。” 鲍鱼炆到入味，表面划两刀更易入口，轻巧一吮吸，像触发了一颗鲜味小炸弹，一股厚润的鲜浓直冲脑门。香菇和鸡肉颗粒整整齐齐，被鲍汁凝聚在一起，成全这股从头至尾的鲜味缠绵。·酥皮同样教科书级别，齿间咬合时能听到清脆的断裂声，但并不会一咬就四分五裂，黄油香得霸道，但却不见油星。含在口中等它慢慢融化、融化……极致细腻和美好！·【椒盐田鸡腿】一层面衣均匀且极薄，轻盈得几乎没有油腻感，还像一道锁住鲜嫩和温度的屏障，外温里烫，咬开瞬间汁水四溢、香气喷涌。我不禁想到了包浆豆腐，但田鸡腿的满足感肯定要奢侈多了。·椒盐调味点到为止，不会盖过肉质本身的鲜。紧致弹嫩的口感在口中回荡，与咸鲜酥香的炸银鱼片形成对比鲜明却又奇妙融洽的交叠。·【有机黑蒜爆大千虾球】为了保持温度，虾球是用盖子盖着上桌的，这个很多餐厅没有的细节也照顾到了。·一种如虹的气势在揭盖瞬间随着热气飘逸出来，虾球大到惊人，一口都塞不完的个头！上色太漂亮不说，空盘之后盘底也没有多余的油分。·饱满的虾肉一入口，舌尖便能感知出它刚才在热锅中经历的快速爆炒，菜名中一个“爆”字被诠释得淋漓尽致，那股被热油高温激发出来的鲜香，随着脆韧的肉质在口中炸开了似的，咽下之后还能久久地荡气回肠。·辣味雄浑但不燥，更有甜糯的黑蒜中和辣味。整体感受是它不仅拿捏住了川菜的神韵，还附加了粤菜的表达。确认了下菜名，正是向张大千先生致敬。·【桃胶杏仁茶】糖水是当天唯一没达到预期的，杏仁香气足够绵润，甜感十分温润，也完全不会有有些杏仁茶刺鼻的苦味，不过质地有点稀，应该再浓稠一点的。随糖水一同附上餐后小点【桂花杞子糕】和【笑口枣】，一个滑糯一个酥脆。·餐厅分为一大一小两个区域，我猜想是不是按人数来排座的，我所在的小厅比大堂安静了许多，同样宽敞舒适，运气不错，还是靠窗海景位。·服务水平在线，添茶及时且温度合适，交谈几句也能感受到满满诚意。美中不足就是上菜节奏有点快，介绍也好快，一顿饭（怕凉了）吃得有点赶，点心要是都能按单件卖就更好了。
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龍景軒貴為米芝蓮三星粵菜食府長期爆滿，可謂一位難求。今次排左一個幾月終於等到平日午市既位置，專程請假黎摘星！位於五星級四季酒店既龍景軒氣派非凡，將維港景色盡收眼底，服務更加係非常周到。當時book位無特別要求坐窗邊，可能係平日關係，餐廳無完全滿座，所以侍應都安排到窗口位比我地，開心！雖然當日天陰陰，但係眼前既美食比景色更為吸引，一D都唔會覺得可惜。♢ 🥗涼拌前菜︰欖菜四季豆調味清爽鹹香，非常開胃！四季豆煮得頗淋，岩哂唔鍾意食太硬四季豆既我。♢ 🥧鮑魚雞粒酥 ($84一件)龍景軒名物，唔食過等於無黎過龍景軒，原隻鮑魚放係撻上面非常震撼！熱辣辣既鮑魚燜得好香，口感軟滑，餐廳仲好貼心咁切成薄片，可見幾細心。鮑魚同撻之間夾左D雞粒，餅底充滿牛油香味，焗得酥脆，口感豐富精彩，果然名不虛傳！♢ 🦞黑松露龍蝦春卷 ($440四件)呢個都係龍景軒必食點心之一，鍾意食黑松露唔可以錯過！呢個春卷黑松露同龍蝦都係主角，相輔相成，黑松露味濃烈得黎又唔會搶過龍蝦肉既爽口鮮味，每一啖都好滋味！♢ 🥟豉汁龍蝦菜苗餃 ($84一件)當日menu無龍太子蒸餃，唯有試下廚師陳恩德推介既呢道點心。平時麻麻地豉汁，但係呢件餃既豉汁味唔會過於濃烈，配埋龍蝦肉一齊食有另一番體會。龍蝦肉更加唔洗講，啖啖都係貨真價實拆好肉既龍蝦，而且呢件餃既size一D都唔細架，好抵！♢ 🦀蟹肉小籠包 ($76兩件)小籠包外形粒粒飽滿，皮薄餡靚又唔易夾穿。先咬一啖小籠包頂部，湯汁味道濃郁清香。入面既蟹肉絲數量絕不手軟，加埋鮮嫩豬肉一齊食，簡直啖啖滋味！♢ 🐟百合檸香鱸魚餃 ($76兩件)本來想試蝦籽星斑餃，可惜試唔到。不過呢籠鱸魚餃都相當唔錯，都係陳大廚推薦點心之一。皮薄餡靚，鱸魚煎過後香味十足，啖啖魚肉，非常滿足！♢ 🦀炸釀鮮蟹蓋 $320呢道菜好考功夫同心機，要細心咁將成隻花蟹既蟹肉取出。鮮蟹蓋賣相非常吸引，炸至金黃色，麵包糠炸得香脆。破開「蓋」後係滿滿既蟹肉，加上洋蔥同牛奶鮮嫩多汁，味道順口滑溜，配搭得天衣無縫。♢ 🍚黑椒洋蔥法國乳鴿炒飯呢道菜為陳大廚推介，反而「龍景軒炒飯」無被推薦，好奇之下就試呢個炒飯啦~ 呢道菜中西合壁，炒飯乾身而粒粒分明，一粒粒乳鴿肉鹹香味十足，加埋其他食材如洋葱﹑香葱﹑蛋漿非常香口惹味！一碟炒飯可以分到4個碗仔，份量都算大方。♢ 🥜榛子花生酥點心都有唔少選擇，侍應推薦呢樣鹹點，名符其實既「花生」酥，好有心機！咬下去係濃郁既榛子蓉加花生粒，爽脆可口，就算用左「蓉」都唔會過得太膩。♢ 🍮伯爵茶西米焗布甸我地叫多左一樣甜點，相信只係龍景軒先食到。布甸散發住淡淡既伯爵茶香，口感順滑，加埋西米口感更加豐富。♢ 🧁馬豆糕﹑冬蓉芝麻酥叫左兩個甜品之後先知原來每人都有一份甜點送，好有驚喜！當然，呢兩件既味道都不及榛子花生酥同伯爵茶西米焗布甸咁正。值得一讚既係龍景軒服務相當好，侍應不斷過黎幫忙添茶，又會介紹下menu有咩特別，問下我地覺得質素如何。龍景軒以三星標準黎講，午餐食哂點心+小菜+甜品連茶位加一都係人均$1,000，仲要用左好多上等食材︰龍蝦﹑蟹肉﹑黑松露，性價比好高！龍景軒既點心同海鮮最為出名，將咁上等矜貴既食材放係點心到，能夠做到如此出神入化，相信只有龍景軒先可以達到登峰！因為今次係平日過黎，點心無假日menu咁多選擇。今次有少少遺憾試唔到D出名既點心，例如龍太子蒸餃﹑蝦籽星斑餃﹑龍帶玉梨香等等，又有藉口下次再訪~！
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✤ 龍景軒套餐𝐓𝐚𝐬𝐭𝐢𝐧𝐠 𝐌𝐞𝐧𝐮｜$𝟐𝟏𝟖𝟎 𝘱𝘦𝘳 𝘱𝘦𝘳𝘴𝘰𝘯呢個𝐬𝐞𝐭勁抵食仲包𝐰𝐢𝐧𝐞 𝐩𝐚𝐢𝐫𝐢𝐧𝐠，不過我地不約而同表示不了，驚影相唔靚(會臉紅😳)，一問之下先知可以轉做𝐭𝐞𝐚 𝐩𝐚𝐢𝐫𝐢𝐧𝐠🤩除咗呢個𝐬𝐞𝐭，我地仲加咗少少撚手小菜，店家仲勁快手即刻𝐩𝐫𝐢𝐧𝐭咗一份𝐦𝐞𝐧𝐮 𝐰𝐢𝐭𝐡 𝐛𝐢𝐫𝐭𝐡𝐝𝐚𝐲 𝐠𝐢𝐫𝐥個名、𝐮𝐩𝐝𝐚𝐭𝐞𝐝 𝐭𝐞𝐚 𝐩𝐚𝐢𝐫𝐢𝐧𝐠 𝐨𝐩𝐭𝐢𝐨𝐧𝐬、全部菜式，之後嚟梗會按照順序逐一介紹。 -✰ 涼拌海蜇頭 以麻油、黑醋同醬油醃製嘅海蜇頭口感脆爽有嚼勁，帶有光澤，片大平整，兼且肉質厚實，用咗前菜真係好開胃呢😳 ✰ 𝐂𝐨𝐩𝐞𝐧𝐡𝐚𝐠𝐞𝐧 𝐋𝐘𝐒𝐄𝐑𝐎𝐃 𝐎𝐫𝐠𝐚𝐧𝐢𝐜 𝐒𝐩𝐚𝐫𝐤𝐥𝐢𝐧𝐠 𝐓𝐞𝐚 第一杯𝐬𝐞𝐫𝐯𝐞嘅係呢款源自北歐哥本哈根嘅無酒精香檳有汽茶，顏色呈現甜美粉紅莓果色，果香味濃，配合多種有機茶:如烏龍茶和洛神花茶，一飲就有柔滑細緻嘅口感，較酸。 -✤ 炸釀鮮蟹蓋｜$𝟑𝟐𝟎 之前𝐨𝐧𝐥𝐢𝐧𝐞睇就已經好想試試！𝐬𝐞𝐭唔唔緊要，即刻金錢安排上😆咬落感受到其富有啖啖鮮甜蟹肉以及絲絲蟹肉、層次豐富，𝐦𝐢𝐱埋洋蔥同忌廉令到口感更細膩，外層炸到酥脆呈金黃色澤🦀️ ✰ 龍景軒精選拼盤 拼盤包括蜜汁燒叉燒、片皮乳豬件、酥炸日本蠔。叉燒外表棕紅亮麗，口感鮮甜多汁、肉感軟嫩入味，脂肪均勻分佈🥹；帶少許肥膩脂肪嘅乳豬件中間，夾雜住透薄片皮鴨嘅餅皮一塊，外皮酥脆無比🐷；酥炸蠔鮮甜甘香，外脆內軟。✰ 𝐇𝐨𝐧𝐠 𝐊𝐨𝐧𝐠 𝐏𝐚𝐬𝐬𝐢𝐨𝐧 𝐅𝐫𝐮𝐢𝐭 𝐒𝐩𝐚𝐫𝐤𝐥𝐢𝐧𝐠 𝐆𝐫𝐞𝐞𝐧 𝐓𝐞𝐚呢杯係本日最愛，一問之下先知原來每樣只得一杯🫠不過店員見我一飲二盡都不忘為我添飲🤭顏色呈淺金色，熱情果嘅優雅甜香做主，茉莉花同綠茶嘅香味甘澀收結。-✰ 薑蔥蝦球 雪白珍寶巨蝦開邊去蝦腸走油兜炒，新鮮晶瑩蝦肉爽脆口感宛如龍蝦肉。少許調味、蝦子同薑絲蔥絲配料都作適度調校，務求不搶味而達到鹹淡嘅平衡效果，準繩拿捏，自見真章🦐 ✰ 𝐂𝐨𝐩𝐞𝐧𝐡𝐚𝐠𝐞𝐧 𝐁𝐋𝐀 𝐎𝐫𝐠𝐚𝐧𝐢𝐜 𝐒𝐩𝐚𝐫𝐤𝐥𝐢𝐧𝐠 𝐓𝐞𝐚 顏色酷似香檳，金黃發亮，細味下感受到大吉嶺紅茶配予細膩嘅深度。飲落茶香層次分明，有茉莉花綠茶嘅清新同洋甘菊白茶嘅質感。 -✤ 香醋小排骨｜$𝟐𝟖𝟎 特意加配此道額外小菜，半份嘅份量下每人分到𝟒顆！採用中式陳醋以及西式黑醋調製醬汁，酸甜醬汁將炸到酥脆嘅排骨完美包裹住😳 ✰ 黑椒蒜片蔥爆澳洲特級和牛柳粒 鑊氣十足，一上菜就已經聞到濃郁牛味🥩配料有炸到酥脆嘅蒜片、青蔥，主角就係特級和牛，外層帶少許交響，入面粉嫩，和牛入口即融，好少會食到中式烹調和牛，估唔到如此搭配！好味😋一試難忘！ ✰ 𝐌𝐨𝐫𝐞𝐥𝐥𝐞𝐧𝐟𝐞𝐮𝐞𝐫 𝟏𝟎𝟎% 𝐃𝐢𝐫𝐞𝐤𝐭𝐬𝐚𝐟𝐭 𝐂𝐡𝐞𝐫𝐫𝐲 𝐉𝐮𝐢𝐜𝐞 食牛肉嘅時候店員立馬倒上呢邊呈現紅寶石顏色般嘅飲品，差少少以為係紅酒🍷原來係純天然車厘子汁，色澤呈深紅色，味道酸甜，且唔會好假🍒 ✰ 上湯白舞茸竹苼浸時蔬 第一次食白舞茸，覺得有一種獨特濃郁香味，口感更爽滑脆嫩、味道極其鮮美！更為比其他菇菌的口感更為爽滑🍄上湯味道鮮甜，沒有絲毫味精味，配合香甜杞子，爽脆且又滑溜嘅竹笙以及嫩滑菠菜，瞬間暖胃🥬 ✰ 洋蔥燒鵝粒炒米型意粉 米型意粉外型酷似意大利飯、口感滑溜，炒得乾身有鑊氣、爽口彈牙、有嚼勁，不過有少少太飽，完全食唔曬😂配料主要係紫洋蔥同燒鵝肉粒🦢 ✰ 椰子奶凍配香芒鳳梨 面頭帶有啡色酥脆椰子片為整體滑溜口感帶來點衝擊！選用超靚熟透呂宋芒做入面個𝐟𝐢𝐥𝐥𝐢𝐧𝐠，芒果量之多及質之優，絕對讓人食時心花怒放。裡面可見海量芒果醬及如芒果椰子布甸嘅配搭，更為甜品帶來驚喜變化🥭✰ 𝐇𝐨𝐧𝐠 𝐊𝐨𝐧𝐠 𝐇𝐨𝐮𝐣𝐢𝐜𝐡𝐚 𝐕𝐚𝐧𝐢𝐥𝐥𝐚 𝐈𝐜𝐞-𝐂𝐫𝐞𝐚𝐦 𝐒𝐞𝐥𝐭𝐳𝐞𝐫 見到個樽身就知係扮梗雪糕🍦飲囉去似雲呢拿同焙茶融化嘅液體雪糕，香甜十分，好味😋 -✰ 四季奶黃酥配新疆棗皇糕 事前一早𝐫𝐞𝐦𝐚𝐫𝐤友人生日，除咗醒目寫名上𝐦𝐞𝐧𝐮外，居然仲會預備寫碟服務(港女表示此舉相當重要!)，兼且贈送生日禮遇，其中奶黃素味道濃郁，好似食緊奶黃餅咁樣😂棗皇糕煙韌！ ✤ 𝟐𝟎年陳皮紅豆慕絲拿破崙｜$𝟓𝟖 切餅費原來𝐨𝐫𝐝𝐞𝐫自己四季蛋糕可免，當然就試試佢地呢款拿破崙蛋糕🍰估唔到又一次驚豔到我。店員細心完美將拿破崙分開到完美無瑕，切開可見當中白朱古力𝐜𝐫𝐞𝐚𝐦和北海道十勝紅豆慕絲梅花間竹排列，豆香同陳皮香淡淡透出，配酥脆無比嘅千層酥皮，味道層次豐富，安全唔會漏🤭 // 簡單介紹一直放檯面佐味嘅調料：瑤柱蝦米𝐗𝐎 醬、豆瓣醬及微辣醬汁，全部皆為自家製作，配合不同食物我都有落少許，最愛豆瓣醬，充滿沛盈豆香及蝦乾鹹香🦐 // 離開仲收到茶包同教煮中菜𝐦𝐞𝐧𝐮，整體服務態度、食物質素完全值回票價🥹
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