龍景軒

營業中

休息中

Lung King Heen

4.5

307 食評

味道

環境

服務

衛生

抵食

24970

中環

$801以上

粵菜 (廣東) 中菜館酒店餐廳

231

食鬼0

等級3

a 2nd batch of dim sum photos i took from lung king heen!
- steamed lobster & scallop dumplings: a bigger mouthful of lobster & scallop than expected. very sweet, wrapped in a well-made layer of delicate "skin"
- poached chicken & yunnan ham: perfect match - sauce goes really well with rice!
- roast goose pastry : probably not the most outstanding dish but very good nonetheless. it's not easy to be outstanding amongst an array of other oustanding dishes :-(
- honey roasted cha siu : sweeter than the average cha siu but not in a dull "this is all sugar" way, good!
- glutinous rice - tasted healthy (not too oily) yet flavourful
- walnut cookies - too adorable. and very tasty too.
- carrot shaped custard pastry: again, extremely cute and yummy
- petit fours - good stuff.

honey roasted cha siu

carrot shaped custard pastry

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

人均消費

$300 (午餐)

推介美食

迷你黑洞

等級4

1.5K

340

期待以久的米芝蓮三星龍景軒茶聚終於結束了…未去之前…我閒時都會看去去龍景軒的新食評…每次看到食評中的照片是如此的吸引…都會覺得很肚餓…很想快點把好吃的點心全部吃光~~~~哈哈…今次還帶了我新買的相機…希望可以拍到靚靚的食物照片呢~

首先要講一講環境…摩登之中又帶點中國風…侍應都很勤快…不停為我們加茶…我覺得可以在外國人的手上拿到米芝蓮三星的…這次門面功夫一定做得很足…讓人有賓至如歸的感覺…所以還是吃點心最要緊…

首先侍應會放下一個長碟…上面有三款醬汁…有豆瓣醬…素XO醬和辣椒豉油…特別要說的是素XO醬…這裡素XO醬味道跟平常的有點不同…雖然少了點蝦米的香味…但吃起來卻一點都不比平常的XO醬差…配點心和炒飯一流~

首先有蝦餃…~大大隻的蝦...外皮的厚度剛剛好~算是水準之作…

鮑魚雞粒酥…是當日最貴的點心…要$88兩件…賣相精美…小小的幾乎可以一啖吃掉…不過美味當然要慢慢享受啦…雖說是酥…其實是撻…盛著鮑魚的是牛油曲奇皮…很香很鬆化…鮑魚炆得很稔很入味…而且還很細心的在裡面切了刀…讓你咬一半的時候不會太狼狽…果真細心…~

栗子燒鵝酥…我本身很喜歡栗子的…栗子味濃…只是不太吃得出燒鵝的味道…裡面的饀熱辣辣的…配上外層十分鬆化可口的酥皮…一點也不會覺得油膩…令人想一吃再吃~

雪山牛柳飽…很期待吃這個飽…因為一直想到農圃吃雪影飽但沒吃到…外面的雪山皮像墨西哥飽…甜甜的…飽做得很鬆軟…當你咬一口…扁了的飽會自動慢慢的還原…可見這個飽皮確實搓得十分長出…綿軟軟的質感很好…而裡面的牛柳餡我就略嫌少了點…如果可以滿一點…有少許湧出來的感覺就很好了~

豉汁龍蝦腸…我還是第一次吃龍蝦腸…龍蝦是鮮味彈牙…但做腸粉又好像浪費了…吃不出龍蝦的真味…而且腸粉浸著豉油也會分薄了龍蝦味…其實不一定要用到龍蝦…用新鮮的大蝦或者帶子可能會更加好…

叉燒腸…其實這裡的腸粉不算什麼晶螢剔透…如果論皮薄…可能堂記更勝一籌…所以這個叉燒腸就一般了…~

芝麻雞...以煲仔上...熱辣辣的很香...咬落去亦算皮脆...但就略嫌雞肉不夠嫰滑...味道不太夠...

龍景軒炒飯…會用自己的店名命名的…當然是其得意出品呢…經理很細心的為我們介紹這個炒飯…原來炒成這種金黃色的不是蛋黃而是蝦膏…另外配有不少海鮮…還說要趁熱吃…第一口就覺得不熱辣辣…只是微暖…有食友說不能怪他們…因為上檯時我們要拍照…然後再等侍應為我們分碗…所以可能冷了點…這個我也理解…但吃下去就是爭了一點點….雖然經理說有蝦膏…但同檯的食友都一致認為吃不出蝦膏的味道…沒有蝦膏的香…這個飯比起其他點心是失色了…

雪蛤鮮奶酥…熱辣辣的中式甜點我最喜歡…酥皮一如以往十分出色…裡面更是充滿著滿滿的鮮奶香…雖然不太吃到雪蛤…大概已經和鮮奶融為一體了…有食友說炸鮮奶好吃一點…而我就覺得這個鮮奶酥更出色了…因為炸鮮奶的椰奶味重…較少會只用鮮奶做…但這個鮮奶餡非常幼滑…吃起來有點像燉奶…和酥皮一起吃…我會說這是拿得上手吃的燉鮮奶…

桂花糕….很清甜…下了很多桂花…吃起上來有點渣…不過我對桂花的感覺只是一般…

綠茶紅豆卷…綠茶味不算很濃…淡淡的…但是這個綠茶卷皮煙煙靭靭的…可以輕易的拆開…再一由外層慢慢的吃到內層…中間的紅豆不會太甜…味道剛剛好…是一款不錯的凍食甜點…

這一個悠閒午茶…每人二百五十…論環境格局招呼…還有食物…算是物有所值的了…以我心目中的評分…這一次我會給她兩粒星啦~~

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

人均消費

$250 (午餐)

細哨

等級4

102

星期六，太太的老闆邀請我們去米芝蓮三星餐廳龍景軒吃午餐。選擇這裡的其中一個原因，是老闆從朋友處獲得了一些四季酒店的禮券，每張一千大元。老闆跟太太二人午餐，即使是龍景軒，也吃不了一千元，所以我這位老公都有份。我們點了一個鮑魚穌、生菜包、龍景軒炒飯、羊菌牛柳穌、龍帶玉梨香、燒乳鴒及龍蝦腸粉。生菜包幾好吃，不過份量不少，侍應可以分到八份，三個人吃真的太多。太太覺得龍帶玉梨香很不錯，有龍蝦肉及梨肉，很爽口。龍景軒炒飯(200元)有龍蝦。炒飯比較像西炒飯多於像楊州炒飯，炒得夠乾身。埋單剛剛好1012元。今次來吃，食物頗好，服務也不錯，不過我們又不覺得是那麼特別。如果是招待外國貴客，服務好，景觀一流，倒是適當的。

星期六，太太的老闆邀請我們去米芝蓮三星餐廳龍景軒吃午餐。選擇這裡的其中一個原因，是老闆從朋友處獲得了一些四季酒店的禮券，每張一千大元。老闆跟太太二人午餐，即使是龍景軒，也吃不了一千元，所以我這位老公都有份。

我們點了一個鮑魚穌、生菜包、龍景軒炒飯、羊菌牛柳穌、龍帶玉梨香、燒乳鴒及龍蝦腸粉。

生菜包幾好吃，不過份量不少，侍應可以分到八份，三個人吃真的太多。太太覺得龍帶玉梨香很不錯，有龍蝦肉及梨肉，很爽口。

龍景軒炒飯(200元)有龍蝦。炒飯比較像西炒飯多於像楊州炒飯，炒得夠乾身。

埋單剛剛好1012元。今次來吃，食物頗好，服務也不錯，不過我們又不覺得是那麼特別。如果是招待外國貴客，服務好，景觀一流，倒是適當的。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

人均消費

$350 (午餐)

推介美食

garfield_hkg

等級4

116

3/7 - 上個月懶醒唔book位, 就walk-in入去, 點知滿位. 老弟已經不順我. 所以在三星期前就book了位. 客不算多. 無敵海景. 我們叫了壽眉，侍應幫我們頻斟水，另外我們得3個人, 想叫鮑魚酥兩碟, 侍應貼心話可以叫3個. 服務好得. 最少20蚊一個茶位. (陳年普洱要$80/位) 豉汁龍蝦腸 $90 - 真係唔覺食緊龍蝦囉.....蟹肉炒粉絲 $? - 炒得不油, 加上用生菜包, 我吃了3份 (全8份)白菌炒白菜 $? - 淡味一點雪蛤鮮奶酥 $4? - 少甜而不漏雪山牛柳包 $48 - 包好軟熟，太似叉燒包.鮑魚酥 $88 - 真係好正又好味，鮑魚又淋. 送甜品 - 蓮蓉酥甜了點, 另外好似棉花糕(有粉紅和白兩層) 太甜了. 坐到14:30 都仲有人傾計

3/7 - 上個月懶醒唔book位, 就walk-in入去, 點知滿位. 老弟已經不順我. 所以在三星期前就book了位. 客不算多. 無敵海景.

我們叫了壽眉，侍應幫我們頻斟水，另外我們得3個人, 想叫鮑魚酥兩碟, 侍應貼心話可以叫3個. 服務好得. 最少20蚊一個茶位. (陳年普洱要$80/位

)

豉汁龍蝦腸 $90 - 真係唔覺食緊龍蝦囉.....
蟹肉炒粉絲 $? - 炒得不油, 加上用生菜包, 我吃了3份 (全8份)
白菌炒白菜 $? - 淡味一點
雪蛤鮮奶酥 $4? - 少甜而不漏
雪山牛柳包 $48 - 包好軟熟，太似叉燒包.
鮑魚酥 $88 - 真係好正又好味，鮑魚又淋.
送甜品 - 蓮蓉酥甜了點, 另外好似棉花糕(有粉紅和白兩層) 太甜了.

坐到14:30 都仲有人傾計

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2009-03-07

人均消費

$285 (午餐)

推介美食

HK Epicurus

等級4

1.3K

202

1stly, sorry that I cannot write this Review in Chinese as I can't type it well, but I wish I could as it makes it easier to understand the dishes. So bare with me please Having rated here before already, this review is based on the 2, most recent visits to this Michelin 3 Star Cantonese restaurant.Here are the combinations of dishes from each visit, although some might be missing. Not all photos were taken either:1. Char Siu - Not that good. Not much taste, texture a bit woody, no charred taste

1stly, sorry that I cannot write this Review in Chinese as I can't type it well, but I wish I could as it makes it easier to understand the dishes. So bare with me please

Having rated here before already, this review is based on the 2, most recent visits to this Michelin 3 Star Cantonese restaurant.
Here are the combinations of dishes from each visit, although some might be missing. Not all photos were taken either:
1. Char Siu - Not that good. Not much taste, texture a bit woody, no charred taste, not soft at all but actually harder than Maxim's fast food. Way worst than Fook Lam Moon's one for certain, although better than my most recent experience at Yung Kee's. 55/100.
2. Suckling Pig - Not bad but not exception. Skin thin and crispy, but meat had little taste, also very expensive for small serving. 75/100.
3. Spring Sprouts in master broth - over cooked, no vegetables taste, texture dull. Broth wasn't very chicken stock like, slight Yunnan ham influence but did not complement the freshness taste of the seasonal vegies. 40/100.
4. Fried Chicken - dull, meat texture too hard. 60/100.
5. Lung King Heen Fried Rice with Lobster and Seafood - Taste is quite good, lots of lobster for only $200, but way too wet, almost like a HK-nised risotto but without the creamy sauce. Not salty, but surprisingly very dry on the mouth, suggesting MSG influence. However, staff confirmed there is apparently no MSG but my upper mouth was dried completely to the point I was uncomfortable. If going by past experience this should have MSG somehow or at least it gave the same result, even though other dishes doesn't. Too wet, not enough seafood taste, but too oily in general. Hard to judge, as it had potential. As it was 65-75/100.
6. Prawn Dumpling - overcooked again, dull prawn texture. 70/100.
7. Abalone with Diced Chicken Puff - Probably their signature dim sim. Hot, crust not too sweet unlike another Michelin 2 star restaurant called Tang Palace, gooey sauce but had good balance. Almost like a Chinese version Vol-au-Vent with abalone. For a dim sim it was good, but do you see Vol-au-Vents in Michelin 3 Star restaurants? 88/100.
8. Char Siu BBQ Pork crunchy puff. Again served very hot, so that's great! Char siu in this puff tastes better than the real stuff, although slightly too sweet even in HK standards. Bit of walnut inside. Great puff exterior, slightly too much flavour. Probably best dim sim here. 95/100.
9. Whelk Spring Roll - Too much curried, portuguese sauce like taste. Even if some HK restaurants use curry as a flavour, much as some French people use it or Italians put it in certain pastas, this was overwhelming to the point of dehydrating and almost satay like in colour rather than yellow. Pushing too far into non-Cantonese food territory, not to mention you can't taste the natural ingredients. Spring roll skin was above-average but not as good as Fook Lam Moon's more cleaner version. Too oily. 40/100.
10. Diced Abalone Puff (past reincarnation of the above Abalone tart?) - Also had same problem of having too much curried, portuguese like sauce. Not served anymore, but it seems like the Chefs are playing 'rotation' with ingredients and flavours, as 3 of the above dishes had rotating similarities. I seriously hope they tone back on this or take it off the menu. Great pastry though, Lung King Heen's specialty. 60/100.
11. Red (Fermented) Bean Curd with Kurobuta Pork Puff, with White Steamed bread - very very oily on the red crust, with oil dripping out when eating it. Pork is too thin to taste ANY pork let alone Kurobuta pork taste. The puff had a pleasant Red Bean Curd taste, nicely balanced and not too strong, but the oil in it was a disaster as it was in their signature fried rice. If Japanese tempura was this bad, you'll be shot to death by the head chef/owner. Great potential dish, but bad execution and little taste. 40/100.
12. Petit Fours -
Walnut Puff (?) - little nuts taste, was thinking if it was Almond or Walnut but can't distinguish it. Not a creative petit-four at all. As said before, in top French restaurants - the petit fours represent the soul of the restaurant as it ends the meal on the high, even if these aren't prepared by the head-chef but usually by the pastry chef.
Osmanthus and Goji Jelly - Not bad in taste, not too sweet but needed slightly more flavour. Not overly creative as well but probably better than the above Walnut or Almond puff petit four.
Bean Cake - Not sure how to say this but it was just ordinary gelatin based petit fours which did nothing much interesting, pretty much something you can buy on the street stalls. Not even as remotely satisfying as a Macaron or perhaps a proper Panna Cotta is better than this, as it had too hard a texture.
General Petit Fours - 85/100 for Hong Kong standards.
50/100 for International standards.

All in all - in fact I was quite impressed by the overall creativity of Lung King Heen. Its certainly trying to break out from the traditional trend of established local restaurants like Fook Lam Moon, Tang Palace, Yung Kee, Summer Palace, Lei Gardens, etc. However most of the fried dishes here are too oily, unlike the much healthier but less presentable dishes in Fook Lam Moon (which are more expensive than here by the way). Even the fried rice was disappointing. Dim Sims had good 'pastries' but bad fillings and executions.
I think Fook Lam Moon and Lei Garden tastes better than here, but creativity wise its definitely better in this restaurant. Setting is also more grand and service is Top Notch, plus the prices here are reasonable.
If Lung King Heen can cook food that is as good tasting as Lei Garden, then combined with its creative dishes - then it will certainly deserve its 2 Michelin Stars.
As it is now, its barely worth around 1.5 Michelin Stars in my books.
YES, I deliberately said 2 Michelin Stars, its not a mistake - even if it was cooked to perfection and with its current menu, I think its potential is still 2 Michelin Stars or thereabouts. Currently however, its probably 1.5-2 stars too far away from its current 3 Stars status. Lots of work to be done.
I feel that if I was the Michelin reviewers - I would probably have been disappointed with the food in Hong Kong to be frank. If this place was so good, they wouldn't have needed to taste here 11-12 times before deliberating on whether it was worthy of the Top Honours of 3 Stars..... if it was so good, perhaps 4-5 visits would be plenty.
As I see it - they were probably so desperate to find Top Chinese restaurants in Hong Kong but in the process of tasting, couldn't find any that were remotely of a high enough standard compared to the best of the best. Yet, they probably were weary of the chance of being criticised for not understanding Chinese food and its culture, being 'frogs'... so they had to decide on giving this rating to at least 1 restaurant in Hong Kong to shut us up, but not due to true credentials, but due to political necessities.
But us Chinese/Hongkies are even worst Hypocrites and 'hiding in the sand ostriches'. Why do we think they don't understand or can't judge our Chinese food? Their food is much more sophisticated than ours, so are Japanese or Spanish or other food. As Beijing's 'Dai Dung' of the famous Peking restaurant has said, Chinese chefs haven't won world cooking competitions for years.. Don't blame the judges. Blame ourselves for falling much behind, especially in terms of understanding Molecular Gastronomy and its learning process, where deconstruction and understanding of culinary science can help establish and fully understand our 'Base' again and really push us onto the next culinary level! History is just repeating itself. The Chinese 'White Lotus' society or the likes thinking they're invinsible, and we have the best weapons called swords - when the rest of the world are using the much more powerful guns and destructive weapons, we were still stuck with ancient weapons... (never mind that we probably invented Gun Powder)

Rating of Lung King Heen this time around: 70-80 out of 100.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

人均消費

$400

Papanana

等級3

相信是海嘯影響罷, 星期二晚致電龍景軒留檯星期四午飯, 被編入候補第五張檯, 星期三下午便收到電話說 OK. 三星車汰餐廳嘛, 便預了寬鬆的 budget, 來這裡吃餐享受的, 也一於與朋友們在這個寬敞舒服的環境談個飽.
十二時十五分便來到這家名店, 這時只有另外兩張檯坐了客人. 開了茶, 茶壺放在離檯數尺的几上, 一路坐熱, 侍應都留意住我們的杯子, 不時會給添茶. 二十大元一位的茶錢, 是物有所值的.
午市來, 重點當然是吃點心. 點心是可以逐粒計價的, 很方便. 價格一截明顯是吃排場名氣及租金. 原來這裡閒日是沒有做腸粉的. 點心也耐不耐轉下款, 本來想吃不久前見到食友 post 相的蓮藕酥已經冇左, 變左栗子燒鵝酥. 點心其實種類不多, 只得十款, 也不打緊, 反正吃不了很多.
點了食物, 龍景軒也逐漸坐滿, 絕大部分是商務客人. 這裡樓底高, 地方闊, 坐滿也不感嘈雜. 給我們的五個人的檯很寬敞, 也要用上轉盤. 檯距遠, 稍大聲少少也不太怕給鄰檯聽到. 服務細心到位, 侍應醒目勤敏, 添茶迅速, 一遞手就有侍應留意到, 但佢地又不會得閑就走過來 ‘搞’下 d 碗碟之類, 所以吃得談得好自在.

一共要了六款鹹點: 鮑魚雞粒酥 – 這裡最貴價的點心. 賣相吸引. 鮑魚寸半左右大, 肉心鮮甜, 酥撻鬆脆, 必吃之選. 露筍蝦餃 – 味道鮮美, 做得算精緻. 蟹肉小籠包 – 蟹肉不少, 略欠湯汁. 雪山牛柳包 - 雪皮鬆, 樣子靚, 包軟, 皮薄, 餡足, 味佳 - 也想不到怎可做得更好. 栗子燒鵝酥 – 酥皮手功頂瓜瓜, 內容亦絕佳. 龍景軒炒飯 (龍蝦海鮮炒飯), 炒得粒粒分明的, 甘香味美.
甜點要了兩款: 奶皇芝麻球 – 咬開流沙流出, 奶皇味香濃. 合桃酥 – 做成一個合桃的外貌, 淨吃心機和手工已回本. 吃兩款甜品, 已足夠飽了, 豈知酒家好像高級西餐廳一樣, 整多個 ‘petits fours’ 給我們, 還有兩款甜點心送 - 馬豆椰汁糕及焗甜餅很精緻的放在托架上的碟內, 真喜出望外. 飽是飽了點, 不過也好, 反正還有排未走.
點心款式創新, 龍景軒不厭煩瑣工序, 做得賣相極佳. 整體來說, 做得最標青的是酥類點心, 無論是鹹或甜, 作皮或撻, 俱完全酥化而不膩. 味道及質量來說, 並不是最頂級.
冇人赶, 冇人催埋單, 走時已三時許, 只剩下另一檯幾位女士. 埋單發覺原來也不用太寬鬆的 budget 的, 五人連加一再貼士共一千零五十, 相信是全世界午市最廉宜的車汰三星店了. 來這裡, 要真嘆, 就要嘆埋環境和服務, budget 不需預太寬鬆, 反而係要時間要預寬鬆 d 去慢慢嘆.
陳總廚剛出了來在出口位置, 只見他帶著微笑, 很隨和的向我們說多謝. 我口中說著再見, 唔該晒, 心裡卻想, 嘗了多款陳總廚精心設計別緻的點心, 我也要多謝他呢.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

人均消費

$210 (午餐)

推介美食

Furnace

等級4

468

筆者看過外地一個醫學研究，話人類對氣味嘅記憶係各種感官中最持久，由此引伸，一頓美味嘅餐宴絕對可以幫助喚起人們對那次聚會嘅回憶。近日筆者參與嘅晚宴不少，令人印象深刻的宴會大都有美味嘅食物奉上。月前收到喜帖，朋友M及K結婚了，選擇在情人節前夕於四季酒店嘅大宴會廳延開三十六席慶祝。由此筆者與太座有機會領教一吓米芝蓮三星級龍景軒嘅出品。

是晚菜式十分豐富，包括「鴻運乳豬全體」、「錦繡炸蟹拑」、「百年好合炒蝦球」、「燕帶扒時蔬」、「紅梅蟹肉海虎翅」、「翠綠鮮鮑甫」、「清蒸東星斑」、「當紅炸子雞」、「生炒糯米飯」、「上湯蒸粉果」、「合桃露湯圓」及「四季迎美點」。各餐桌中都放置一盤玫瑰花裝飾，所以各樣餸都係由侍應先分發然後先奉上。

乳豬皮上嘅小孔如芝麻般佈滿表面，如片皮鴨般將多餘嘅脂肪刮乾淨，除了近腿部比較難控制火喉嘅地方乳豬皮比較硬身之外，入口卜卜脆，唔錯喎！乳豬肉汁也能夠保持，入口有一陣豬肉香味，唔會太濃烈，亦唔會「乾爭爭」；炸蟹拑嘅表面炸得金黃色，不過口感唔夠鬆化，有少少硬身。中間嘅蟹拑肉雖少，但係依稀仲有海水鹹味。單就這款菜論英雄，筆者覺得還是北角嘅鳳城最好食；炒蝦球用料新鮮，肉質亦爽脆。不過筆者與太座印象最深刻嘅，竟然係一碟蝦醬。此蝦醬本身不太鹹，但蝦醬味出奇地香。用油泡過油嘅荷蘭豆已經很香，再蘸上蝦醬，味道更上一層樓，有畫龍點睛之效。

「燕帶扒時蔬」嘅材料有芥蘭、帶子及燕窩絲，用料幾名貴。帶子是爽脆的，可惜用燕窩入饌，筆者覺得有點兒浪費，因為燕窩基本上冇味，再埋咗個茨汁，好難先睇到啲燕窩絲。燕窩還是用嚟做蛋撻或冰糖燕窩；去得飲，魚翅、鮑魚、石斑及雞係常見嘅菜式。全晚最能令筆者喝采嘅就係呢度嘅海虎翅。首先呢個翅煮得十分香，點解呢？照計好食嘅翅係靠個茨，唔會咁香架喎。侍應奉上魚翅之後，真相大白。原來魚翅入面加了蟹黃。另外蟹肉亦很鮮甜，翅身亦很粗很厚，絕唔係「揸流灘」。恕筆者孤陋寡聞，實在未食過如此出色嘅翅；東星望落差唔多有兩斤，筆者認為呢個size係十分難蒸的，唔係魚中間仲有血水，就係外面嘅肉蒸得鞋恰恰。此蒸魚火喉控制上乘，任何部位嘅魚肉都保持嫩滑。不過此魚魚味欠奉，應該係養魚。這又怪得了誰，在香港可以食得到新鮮嘅海魚幾希！同樣地，炸子雞嘅烹調功夫冇什麼可以挑剔嘅地方，但係農場大量飼養嘅食用雞基因已變了，論雞味一定不及走地雞，但已在香港絕跡。

最令筆者失望嘅就係「生炒糯米飯」，因為混合了不少普通米，並不是全用糯米去炒的。可幸甜品爭回唔少分數，好似粉果炸得甘脆，粉果皮甜甜的，浸了上湯再吃，又有鹹味亦有甜味，層次豐富。合桃露是生磨的，合桃香味除熱騰騰嘅水氣緩緩飄入鼻孔裡。芝麻湯圓表面煙韌，內裡嘅芝麻亦炒得香，比「福元湯圓」則略遜一籌。

服務方面，除了叫咗三至四次先拿了一杯暖水之外基本上是周到的。

綜合以上所說，筆者覺得食物有讚亦有彈，整體可以俾笑臉，但冠以米芝蓮三星餐廳嘅光環，看來仲需要更多証明。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐時段

晚餐

推介美食

太公

等級4

529

這飯局早就約定了，週二，我們前往這米芝蓮三星食肆一探究竟。
餐牌上所有的點心都要了：
同事很喜歡原隻鮑魚雞粒酥，的確，用的鮑魚夠好，功夫也足，鮑魚既鮮又夠腍，底下的牛油曲奇皮也夠芳香酥化，索價$88/2隻也物超所值，如你喜歡吃鮑魚，更是不可不吃；可是，太公始終覺得，將本來味道已夠鮮美的上好鮑魚泡製得太複雜，有點浪費了鮑魚本身的鮮甜；太公反而較欣賞蜜汁叉燒盞，焗得酥化且帶豐富牛油香的外皮，與內裏烤得香濃豐腴的叉燒，相得益彰。
梅辣雞鵝脆煎堆也是驚喜之作；連本來對煎堆沒有好感的太公也讚不絕口。外表搓得好，咬下去感覺爽快，完全沒有「痴牙」的情況，而且炸得酥脆又極富芝麻香；但更精采的是餡料，用上了肥美的烤雞與烤鵝，卻絲毫沒有油膩感，反倒讓人覺得豐腴鮮嫩，與香口爽口的煎堆殼配合得天依無逢。
龍太子蒸餃是喜歡味清的人士之選 - 沒有複雜的調味，只是選取了新鮮的帶子和龍蝦等材料，包成燒賣狀而已；但卻能成功地帶出食材本身的鮮味，看似簡單，在份量掌握和食材處理要下功夫的。
至於蟹皇筍尖鮮蝦餃、素X.O.醬榆耳翠瓜餃、竹笙百花豆腐餃等這些不是「廚師推介」的，就比較一般；雖然也能做出細緻的味道，但這些餃的餃皮都有個毛病，就是太黏答答的，不夠爽滑；講到點心的基本功，還是老字號如陸羽、龍門等的師傅掌握得較好。
吃罷點心，到吃小菜了；這兒的小菜較討好；黑松露煎雞是很不錯的一道，雞件煎得外皮香脆而肉質鮮嫩，加上黑松露片吊出鮮香，很是不錯；雞件看上去油份充足，但吃上去倒不覺油膩，應是用了橄欖油製作。
龍帶玉梨香以香梨、帶子香蝦膠，沾上一層粉輕炸而成；手工是不錯，餡料很清鮮，但太公不喜歡將這種清鮮味道，配合油炸的感覺 - 因為將這種清鮮玷污，炸得再少再輕，也不喜歡。
牛展炒麵比較一般，麵是炸得很仔細很輕巧，牛展也很淋，但獻汁略嫌太厚太杰，有點煞風景。
太公是個傳統的人。吃點心，最著重的還是傳統點心的水準，因為這些最能顯出廚師基本功的真章；這套功夫，還是陸羽紮實得多。
這兒是否值三星水準呢？太公不會評論，始終吃是很主觀的東西，龍景軒的確，創意點心實在不俗，小菜平均也屬水準以上，而且有水準得來夠創新夠矜貴，定能吸引一批捧場客，也屬一個「一世人總要(至少)豪一次」的地方；只是不太對太公這種老人家的口味而已。
但假如連服務也算進去米芝蓮的評級，這兒的服務一定比三星更多；侍應親切得來夠爽快；沒有待慢客人，但又沒有讓人覺得經常來往煦讓的很麻煩，令人坐得著實舒服，實在是好得無懈可擊。

最後，為何太公要設題為「當米芝蓮遇上米芝蓮」呢？因為太公身形肥胖，被惡男同事指太公的「車軚」狀似「米芝蓮」，然後，更冠以「蓮妹」的稱號.............猶幸他是日沒有於龍景軒發表有關言論，否則定必有案發生！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

grahamlee

等級2

今年再到龍景軒吃開年飯,不會因為有米芝蓮的三粒星而加分,自創點心仍然出色,反倒要讚他的炒菜。這次點了三道:黑松露煎雞、鮑汁花膠絲撈麪、黑松露百合炒星班球。黑松露煎雞:由點菜到上桌,這道菜足足用了五十分鐘,製作絕對認真。看上去很油膩,原來全用黑松露油,入口只有濃濃的雞汁,一點也不油膩。我們點了全隻雞,每口都有黑松露和雞肉,雖然價錢較高,但仍是物有所值,值得推介。鮑汁花膠絲撈麪:要讚的不單是味道,濃郁的鮑汁,香而不咸,粗麪爽滑彈牙;更重要是份量,我和父母三人,每人也有兩碗麪,相比很多地方,一定是味道越好價錢越高份量卻少。黑松露百合炒星斑球:最後加的菜,如果說前兩道菜不需什麼功夫,這道菜足見師傅真章。斑球走油之後,炒來沒有一塊散開或一點魚肉掉出來,吃下去卻又不是走油過了頭,完全不會過硬,可見師傅在控制火力上的功力。這道菜不僅吃味道和材料,更是看師傅多年的炒功。

今年再到龍景軒吃開年飯,不會因為有米芝蓮的三粒星而加分,自創點心仍然出色,反倒要讚他的炒菜。這次點了三道:黑松露煎雞、鮑汁花膠絲撈麪、黑松露百合炒星班球。
黑松露煎雞:由點菜到上桌,這道菜足足用了五十分鐘,製作絕對認真。看上去很油膩,原來全用黑松露油,入口只有濃濃的雞汁,一點也不油膩。我們點了全隻雞,每口都有黑松露和雞肉,雖然價錢較高,但仍是物有所值,值得推介。
鮑汁花膠絲撈麪:要讚的不單是味道,濃郁的鮑汁,香而不咸,粗麪爽滑彈牙;更重要是份量,我和父母三人,每人也有兩碗麪,相比很多地方,一定是味道越好價錢越高份量卻少。
黑松露百合炒星斑球:最後加的菜,如果說前兩道菜不需什麼功夫,這道菜足見師傅真章。斑球走油之後,炒來沒有一塊散開或一點魚肉掉出來,吃下去卻又不是走油過了頭,完全不會過硬,可見師傅在控制火力上的功力。這道菜不僅吃味道和材料,更是看師傅多年的炒功。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

人均消費

$600 (午餐)

推介美食

Peech

等級4

163

I arranged to lunch with my guests at Lung King Heen (龍景軒) today. Since they are staying at the Four Seasons and it's the only restaurant in Hong Kong awarded 3 stars by the people at Michelin - plus the fact that I have never been there - I thought it would be interesting to see what the hype was all about.

We ordered four items of dim sum to start, plus a few main dishes.

Crispy spring rolls with shredded chicken and bamboo pith (竹笙雞絲春卷) - the skin is nice and crispy, but honestly the filling is nothing to write home about. A little bland in my opinion. By the way, the waiter brought along some vinegar at the same time we were served this dish, and we started dipping the spring rolls in it. It wasn't until later - after I asked several waiters not to remove the vinegar since I wasn't done - that the Worcestershire sauce for the spring rolls was finally brought to us. This is a pet peeve of mine, so it's -1 LKH...

Steamed Shanghainese pork buns (xiao long bao) with crab meat (蟹肉小籠包) - this was soooo underwhelming. The presentation was so pretty, where each bun was supported by its own bamboo cradle. But did I even taste the crab meat? Nope. Not a hint. Why they would choose to use crab meat instead of the tastier crab roe is beyond me.

Baked roast goose puffs with chestnut (栗子燒鵝酥) - this is pretty interesting, as you don't usually find chestnut as an ingredient in dim sum. More often than not you will see taro in its place. The taste of the chestnut paste dominated the goose. Not outstanding, but I like it because it was more innovative and interesting.

Baked dried oyster tartlets with sea moss (髮菜蠔豉撻) - this is the clear winner out of the four. The dried oyster has a lot more flavor, and worked very well with the sea moss - actually a type of fungus also found on land. The fact that it's done as a small tart with a pie crust also makes it interesting.

Crispy crab claw with shrimp paste (炸釀鮮蟹拑) - what a disappointment...and not exactly a cheap one, either! None of us liked this, and one of my guests even left half of it in his plate - the clearest sign of dissatisfaction. The actual crab claw was pretty tiny, enclosed in a blob of shrimp paste that somehow turned into cement...it was just so hard! This was definitely not what I had in mind when I ordered the dish...

Baked chicken with sesame, ginger and spring onion (香焗薑蔥芝麻雞) - this dish is alright but not great. The skin was originally crispy, then softened a bit as it was put into a claypot along with the sesame and ginger sauce. At least the meat was moist and tender, even from the breast.

One of the surprises today was the sautéed zucchini with assorted mushrooms (翠肉瓜炒鮮菌). It was a simple dish of veggies, but very well executed. The zucchini was nice and sweet, and there were 5 different types of mushrooms to make this a very interesting dish.

The last dish was the Dong Po-style braised pork belly (紅燒東坡肉). I'm very surprised to find this at a Cantonese restaurant, and a little skeptical at first when ordering. But it was actually pretty good, with a relatively thin layer of fat and skin on top, which has been cooked to a semi-liquid state. Kudos to the chef.

Finally we have the fried glutinous rice with air-dried meats (生炒臘味糯米飯). While this was pretty tasty, I cannot give it full marks due to personal preference. For this dish, I prefer that the long-grain rice actually stick together a bit more. Instead the grains are separated, and a bit of shiitake mushroom sauce has been drizzled on top, making the rice a bit wet.

We were pretty full, but I can't honestly say that we were satiated. Were our expectations high for this meal? Sure, but wouldn't everyone expect a high standard for food from a restaurant with 3 Michelin stars? Given the number of dishes which disappointed the entire table, I must give Lung King Heen a failing grade for lunch today. I'm sure that I can rattle off the names of 10 better restaurants in Hong Kong within the space of one minute...

original blogpost: http://chi-he-wan-le.blogspot.com/2009/01/3-star-cantonese-puh-leeeze.html

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

HK Epicurus

等級4

1.3K

202

I've already been here a few times both lunch and dinner, and to be honest I do not understand the high marks and rave reviews given to this so called '3 Michelin Stars' restaurant - especially if its the only 3 stars one in Hong Kong. Its COMPLETELY absurd, not to mention that if people read the Michelin in finer details, it is full of errors in many places in both descriptions as well as translations.

There are better Chinese restaurants than here easily.

Although one might argue that Lung King Heen is trying hard to cook elegant style Cantonese food, I want to disagree on 2 basis.

1) On a recent lunch trip, the dumplings we had were overcooked and the skin was melting onto the steel plate below. It affected more than 1 dish. That is impossible for a restaurant of this calibre.

2) A lot of Cantonese dishes were covered in gooey 'corn starch' based thickened sauce, which were not reductions of the original flavours. To me and some other foodies, this is the most inelegant way to mask the quality of the food underneath. The gooey sauce drowning the food quite often make the cooking appear 'smoother' and easier to chew than it really is in reality.

The 2nd problem with this method of cooking is it made quite a few dishes taste the same with the ubiquitous sac.

Onto other things:

3) The desserts and petit fours were honestly, absolutely rubbish. They were not well textured, especially the almond puffs, had little taste even if it was aiming to be elegant, also weren't very imaginative nor culinarily challenging enough to be able to round off a lunch or dinner in a 3 Star Michelin hotel.

In proper 2 or 3 Star Michelin restaurants, the petit fours are normally prepared with much more finesse and imagination - its almost representing the chef's soul as it should end the meal on a high. The lack of effort put into this area, plus the inability to steam even the dim sims correctly already shows the lack of ATTENTION TO DETAILS which puts it above its peers - which it doesn't.

Have to say that if there is a possible mark out of 100 as a review, this restaurant will barely get 78-80% in my books.

Its not too expensive but there is absolutely no way this place is better than some of the other 1 Star or 2 Star restaurants out there. In fact some non-star endorsed restaurants might be on par with here but at much lower price points.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

Isaac0704

等級4

2.6K

126

記十二月中旬寫意午餐

活寶貝一直嚷著要到龍景軒飲茶，拿她沒辦法，趁新公司入職剛滿一周年的今日，約來吃些新派點心、新派粵菜。

江湖規矩不能影到人，此外，食物任影，無敵海景在無人的情況下任影，可惜是日隔離檯客是特首夫人，只好坐定定影下「食」，樓底唔算高，氣氛喧鬧的中式Fine Dining。

每次來都總想吃帶著創意的龍帶玉梨香，奈何每次總會遇上「驚喜」，是日用了朋友的名訂位，菜式即場叫，應該不會出驚喜了，希望吧。

來的都是各界名人（除自己外），侍應應對慣了，神情仍鬆自餘，比起夏宮的商務式招呼，這裡感覺輕鬆又不失專業，尤其是經理Tonny，由他發辦的菜多半不會令人失望。

巡例以點心開始，先來創新的龍皇帶子餃，菠菜皮包著的龍皇餃，鳳尾蝦上以小片香葉點綴，賣相吸引，龍蝦肉、鮮美帶子三重奏，精緻又豪華，味道當然豐富。

酥皮系列分別點了名物鮑魚酥及蓮藕酥，前者酥皮做得很出色，鮑魚酥皮酥得來，厚薄適中吃起來也不會散到一碟碎，鮑魚與菇粒夾著濃醬，與牛油酥皮兩者皆濃，是絕配。後者貌似卷起的禾干，笑言納豆就是用禾干這樣子的包著發酵～薄薄的酥皮，味道輕巧，配起甜美的蘿蔔、蓮藕餡，酥香又不會搶過對方風頭，是鮑魚酥外的另一種輕盈吃法。這裡的酥皮，比較起很多星級西餐廳出色，不能不試。

小吃海蜇頭，六星酒店用料不會差，大片的海蜇頭平日很少吃得到，味調得好，帶麻香，厚身的海蜇滑溜爽嫩，癸花的部分很爽是帶著雙重口感吃法，收一百元，抵食。

沒有鮮雞供應，經理轉而介紹南乳黑豚肉，細切的蔥絲伴邊，脆漿已加了南乳與肥美的日本豬腩經此一炸，肥味漏油與南乳味道很配，奈何是油了一點，要用荷葉餅及蔥絲包著來吃，哈，這三重組合是不錯的，感覺沒那麼油了。

主角是麗晶年代的名物龍帶玉梨香，很花巧的本地創作，一片鮮帶子、一塊厚薄適中的雪梨、一片蝦膠，就這樣一炸，火候好，各款材料應有味道都給保留下來，梨汁甜味滿滿的滲入舌尖，與帶子的鮮美加起來印象難忘，底下的蝦膠豐富了口感，伴碟有鮮檸汁也有淮鹽，其實什麼都不下，原汁原味吃最好，會做的老師傅不多，是值得回味的上世紀味道。

餐後，來了一碗白粥，收十五元的白粥，綿滑帶米香，到此一遊的朋友，餐後來碗消膩吧。

經理又貼心地送來中式Petit Fours，精緻的吊架下是抹茶糕、合桃酥及奶皇酥，三者皆精美，最欣賞是奶皇酥，濃滑的奶皇餡配起帶著濃濃牛油香的酥皮，完美！

新牌的粵式點心值得一試，相宜價錢淺嚐的話這裡七點～十點有二百六十元一位的茶點，是個不錯的選擇

龍帶玉梨香是一片梨、玉帶、蝦膠做的精巧小品，上世紀名物。

135 瀏覽

0 讚好

0 留言

味道輕巧的蓮藕酥，與味濃的鮑魚酥相映成趣。

92 瀏覽

0 讚好

0 留言

濃濃的牛油酥皮撻，與味郁的原粒鮑魚味道配搭得宜。

74 瀏覽

0 讚好

0 留言

位置擺得幾密，喧鬧是中式酒家的「氣氛」吧，無敵海景是重點。　

388 瀏覽

0 讚好

0 留言

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

人均消費

$300 (午餐)

推介美食

Gourmet KC

等級4

7.5K

183

十一月初九‧晴

一如別處的米芝蓮，推出之時總也引起不少爭論及「大平反」及「人人都是米芝蓮」的論調也會此起彼落。但坦白說，作為這本餐廳指引第一間給予三星榮譽的食肆，是有一定參考價值的。吃了不少好的店子，但三星的中菜，這是第一間。因為這裡近公司，所以也來過幾次飲茶，知道這裡的食物不差，但原來這就是三星，所以好歹也要再吃一吃吧

就在這裡剛宣佈是三星食肆的翌日，已經給友人捉了來飲茶。見檯也未訂滿的，應該也是金融海嘯的影響吧。先說環境，這裡有180度海景，但樓底不高，景致比Caprice那邊差得遠。檯擺得不算密，但也是樓底不高的關係，其實人客多時也幾嘈雜的，不過作為中式食肆，這個可能會算成「熱鬧」也說不定。餐牌的種類不多，但足夠，點心是一頁紙的，其實選什麼也很簡單，因為有好幾味也是「陳恩德」師傅推介，照著叫也不會錯的了。

先送上茶，這裡的茶是用火熱著的，而且還有專人服侍斟茶，20蚊一位的茶錢，不是白花的。要了香片，不過喝起來，茶葉就不算是很好的質數；醬汁是分開三小碟，放在一個長碟子中上檯的。分別是豆瓣醬、素XO醬及辣椒醬油。這裡的XO醬出色，素XO醬也很不錯的，吃起上來很香口，跟一眾蒸的點心很配合。

三個人，來賓說想吃多幾味點心，就試多幾款吧，而這裡的點心實在也是高水準。鮑魚雞粒酥仍然是不可以錯過的，酥皮香，上面的鮑魚煮得稔身之餘，也很有鮮味。鮑魚事先用刀切好才放上去焗的，處理得宜，沒有什麼人吃過說不喜歡的。價錢是不便宜，要88大蚊兩件，但絕對吃得過；葡汁海鮮盞也不錯，內裡餡夠多，是切了粒的帶子、蝦等，吃得到是新鮮貨，爽甜，跟帶點椰汁甜味的葡汁又好像幾配合，酥皮盒做得也鬆化可口的；這裡的XO醬也是招牌菜來的，吃起來夠辣，用料也豐富，單吃XO醬也美味的，而一味XO醬炒腸粉就要賣一百大洋，貴的也是XO醬；叉燒菠蘿包也很好吃，不計餡，單是外邊的菠蘿包是熱辣鬆軟，很出色。內裡不少的菘子及叉燒也只是錦上添花；腐皮卷也鬆脆可口，難得的是外邊圍著的紫菜也同樣好吃，而蝦肉餡是豐富又爽甜的；龍太子餃是以龍蝦肉及帶子粒做餡的，吃起來當然鮮味，也感覺豪華。在座朋友也讚好，不過個人而言，似乎也喜歡有點豬肉甘香的蝦餃多一點；師傅推介的好幾味點心，水準是很高的，建議如果來飲茶的話，都可以從這一個範圍去選擇；

其他的點心也有水準，當然比較起我覺得做得最出色的福臨門，我還是喜歡福記那邊的。煎蘿蔔糕及芋頭糕我也很愛吃，這裡的煎得夠香口，各自材料的成份很高的。蘿蔔糕很軟稔，滿有蘿蔔清香，如果可以有另一個蒸的版本就更妙了；芋頭糕加入了素XO醬，辣辣地的，吃起來冶味；咸水角用上了響螺做餡，再說一次也是豪華，不過吃就不大吃得出有響螺肉的味道，而且加入了葡汁的，吃慣傳統版本咸水角的我也要適應一下味道了。炸得不夠乾身脆口，不過糯米皮吃起來也熱辣好吃；蝦餃燒賣是平平穩穩的好吃，而這兩味也只索價48蚊一客，在點心餐牌上是最便宜的兩味點心；甜品是每檯敬送的，分別是杞子桂花糕及蓮蓉笑口棗，放在一個銀製的盛器上，很雅觀。桂花糕清甜可口，笑口紅棗則略嫌不夠鬆化，但都是「無料」之物，沒投訴的。另外再要了雪蛤奶皇酥，酥餅熱辣辣的，焗得脆口鬆化，吃起來奶皇餡也軟滑香甜，亦是高水準。

談到服務，這裡是六星級酒店的中菜廳，當然是毫不失禮：茶有專人侍侯，不用自己動手；吃至後段會換茶葉的，講究；侍應不忘問問客人的意見，也可以在食物上提供建議，不錯；人手十分充足，一揚手人就來…等等等等。不過看到餐具的樣子，杯邊碟邊是甩色的，刀刀叉叉也洗得暗啞，作為評定了三星的食肆，也似乎要在這些地方下點本錢吧！

埋單每人二百七左右，折合日幣三千多，歐羅就只是二十幾，是全世界午市收費最便宜的三星食肆了吧。

坦白說，米芝蓮這三粒星不是給其午市點心的，要知其真章，已約好腳，會找次晚上再來。

I'll be back.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

人均消費

$270 (午餐)

推介美食

CHARITY

等級3

今天假期，約了好友來這飲茶，訂了1:30PM，只有3客，帶位把我帶到近門口一張，因為窗景被柱阻擋，經理見勢色不對，醒目地提議換，對正海景，真扺讚! 我們叫了鐵觀音，侍應勤水，服務好掂荷葉飯2份 $160 - 好香蒸帶子餃 $48 - 皮唔夠煙UN但帶子鮮甜咸水角 $45 - 外脆內軟，唔油燒鵝包 $48 - 包好軟熟，入面燒鵝粒好特別鮑魚酥 $88 - 細細件，微暖，鮑魚有咬口點心得十幾款，選擇唔太多，但有機會一定再來食

今天假期，約了好友來這飲茶，訂了1:30PM，只有3客，帶位把我帶到近門口一張，因為窗景被柱阻擋，經理見勢色不對，醒目地提議換，對正海景，真扺讚!

我們叫了鐵觀音，侍應勤水，服務好掂

荷葉飯2份 $160 - 好香

蒸帶子餃 $48 - 皮唔夠煙UN但帶子鮮甜

咸水角 $45 - 外脆內軟，唔油

燒鵝包 $48 - 包好軟熟，入面燒鵝粒好特別

鮑魚酥 $88 - 細細件，微暖，鮑魚有咬口

點心得十幾款，選擇唔太多，但有機會一定再來食

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

人均消費

$250 (午餐)

推介美食

queenytai

等級2

岩岩琴晚同我老公及奶奶去食晚飯, 呢排差不多都係去d酒店嘅中菜部食晚飯!今次就想試下呢間, 因為早兩日去咗另一間同級酒店中菜食,實在強差人意。點知, 今次又出乎我地意料之外, 所有食物都唔錯!我地叫左個鮑粒攘嚮螺,我自己就覺得都唔錯,味道幾好,少少地都特別。跟住我就叫左個豆腐蟹肉翅湯, 味道好好, 最鐘意佢放左一層薄薄的滑豆腐晌底, 食落去好清好滑,我奶奶就叫左個素湯,佢就話味道好好,素湯一般好難好味喎!主菜嘅選擇其實好多, 同埋都好似幾特別, 我地就叫左個梅汁帶子茄子, 好野味, 初時以為會好酸, 但係食落一d都唔會,仲係有好香嘅豆瓣味!正!跟住就叫左一個薑蔥智利魚柳, 其實即係薑蔥雪魚煲,魚好滑,味道都好好,又係野味之選,有好多汁, 岩送飯食!之後我地仲叫左檸汁雞同翠瓜炒雜菌, 呢兩樣都好味, 不過就冇乜特別, 個檸汁雞, 都做得唔錯, 唔會太油膩, 酸酸甜甜, 正!講到環境, 都真係唔錯, 洗手間都好靚!不過係上菜慢d!雖然貴就貴d, 咩信用咭都冇折, 但係食物質素高, 環境又好!值得再試!

岩岩琴晚同我老公及奶奶去食晚飯, 呢排差不多都係去d酒店嘅中菜部食晚飯!今次就想試下呢間, 因為早兩日去咗另一間同級酒店中菜食,實在強差人意。

點知, 今次又出乎我地意料之外, 所有食物都唔錯!
我地叫左個鮑粒攘嚮螺,我自己就覺得都唔錯,味道幾好,少少地都特別。跟住我就叫左個豆腐蟹肉翅湯, 味道好好, 最鐘意佢放左一層薄薄的滑豆腐晌底, 食落去好清好滑,我奶奶就叫左個素湯,佢就話味道好好,素湯一般好難好味喎!

主菜嘅選擇其實好多, 同埋都好似幾特別, 我地就叫左個梅汁帶子茄子, 好野味, 初時以為會好酸, 但係食落一d都唔會,仲係有好香嘅豆瓣味!正!跟住就叫左一個薑蔥智利魚柳, 其實即係薑蔥雪魚煲,魚好滑,味道都好好,又係野味之選,有好多汁, 岩送飯食!之後我地仲叫左檸汁雞同翠瓜炒雜菌, 呢兩樣都好味, 不過就冇乜特別, 個檸汁雞, 都做得唔錯, 唔會太油膩, 酸酸甜甜, 正!

講到環境, 都真係唔錯, 洗手間都好靚!不過係上菜慢d!

雖然貴就貴d, 咩信用咭都冇折, 但係食物質素高, 環境又好!值得再試!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

人均消費

$550

17 18 19 20 21

龍景軒 營業中 休息中

龍景軒

營業中

休息中