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開飯介紹
玉蘭苑為秉持讓客人品嚐正宗上海菜的理念,上海名廚保留傳統菜式及烹調技巧,表現出獨特的佳餚。餐廳環境融入老上海設計元素,使人仿如進行時光旅行,是您享受上海菜的最佳場合。 繼續閱讀
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食評 (4)
等級3 2019-08-03
496 瀏覽
位於漁人碼頭嘅玉蘭院,食嘅人唔多但我覺得環境同食物都不錯。一到門口已經感受到滿滿嘅上海懷舊風情上海鹹湯圓呢個好有驚喜,因為本來以為是好似甜湯圓但餡係鹹,但原來係用上湯,白菜,榨菜。肉絲,雞蛋絲,加細粒嘅粉團。食落又幾好食唔會怪,好似平時食上湯面咁但變左小糯米圓子玉蘭湯包皮好薄,晶瑩剔透,就咁睇都見到肉汁豉油王煎腸粉,上海粗炒煎腸粉好香,煎得脆脆地味道不錯,但油左d上海粗炒就差左d,好硬好油又無料,但d菜條同三四條肉絲甜豆漿油條因為就咁飲落都夠味就無落糖漿,油條炸得都唔錯但中間唔夠鬆脆上海春卷新鮮熱辣炸起,入面係蔬菜同少少粉絲雷沙湯丸呢個唔推介,外皮太厚了,黃豆粉又得少少,入面嘅芝麻餡又無芝麻味 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4 2016-07-28
4038 瀏覽
以往去澳門,多數是吃葡國為主的歐洲菜,或者澳門地道美食,上海菜就比較少聽見,可能只是我孤陋寡聞吧。這趟來到位於漁人碼頭的勵庭海景酒店,就發現了一間上海菜館「玉蘭苑」,賣的是傳統上海菜。門面有種古雅的中式氣氛,跟酒店的歐陸設計相映成趣。這天在此吃午飯,點的都是大路的上海菜色,席上亦有上海人,那就當然知道什麼是正宗吧。馬蘭頭香乾 $88馬蘭頭是上海常見的菜種,這道是涼菜,簡單而清淡,跟其他濃味的上海菜色不同,剛好作個中和作用。來一客上海湯品「醃篤鮮」$188,內裡材有春筍、咸肉、排骨等,湯味鮮甜濃郁,雖然有不少咸肉,但咸度卻不過份,反而有點奶油香。走油蹄膀 $298俗稱的豬手,用上多種香料和醬油,汁料濃郁而入味,肉質炆得軟腍,如果不怕肥,應該連皮吃,才吃到那種滑溜。八寶鴨 $298光顧之時,Rubber Duck黃鴨正在澳門飄流,吃「八寶鴨」都算切合主題。這道上海名菜,著重汁料的香濃,鴨腹內涵是糯米飯,加其他如菇、筍、火腿等,每粒飯都浸入了油香。這餐六人計,人均大約$220,如果吃厭了西餐,想在澳門吃上海菜,這間可以推介的。 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4 2016-05-28
2960 瀏覽
開心搵食到澳門, 早前來看黃色鴨仔,吃了一趟不錯的上海菜。「玉蘭苑」是去年11月才開幕的新餐廳,到處都是老上海風情,為了讓菜式做得更正宗,專誠在上海聘請大師來主理。澳門正宗滬式菜館本來就比較少,這樣一來,令餐廳定位更突出。我也算是半個「上海仔」,小時候經常吃婆婆和媽媽煮的上海家常菜,份外有親切感。「馬蘭頭香乾」$88上海菜系中的經典冷盤,做得乾身,馬蘭頭及香干都切得夠細,手功菜也。兩種材料的味道相互交纏,加麻油香,最重要的是大廚去除了馬蘭頭苦澀味,通常我們在家裏都很少去做這個菜,是出街吃比較化算。「上海燻魚」$108與家裡自己做的不同。來之前已聽過朋友們對它的讚賞,燻魚呈方塊狀,與一般長條形不一樣。做一味燻魚步驟不簡單,魚要醃好再炸,放乾後再上汁,魚身吸收醬汁後,成為上海菜系常見的濃油赤醬顏色。今次大廚用了草魚皖魚,做得外脆內嫩有肉汁,醬汁調控得宜,確是來到必吃之物。「醃篤鮮」$188上海人一定會吃過醃篤鮮,它是地道的湯,材料主要有鹹肉、春荀、百頁結;「篤」是上海話,解作「細火炆」,可見湯製作極需時,要熬三個小時才出味,所以一般只是在過節或親朋相聚時才會自家煮,表示對家人朋友的重視。今次吃的醃篤鮮也盡得鹹肉精華,熬得甚鮮味,百頁豆香濃也盡吸湯汁。「走油蹄膀」$298整道蹄肉經過走油階段,減去肥膏,然後再去炆,飽滿入味。侍應在席前將它切開,豬皮滑嘟嘟是寶,醬汁建議可用來撈飯!「八寶鴨」$298八寶鴨也是難做的巧手菜,鴨要開背拆骨,皮同時保持完整無缺,釀入栗子、豆蓉、鴨肉絲等多種材料,再烚、炸、燜,甚費時,少點心思也難以駕馭。今次吃的八寶鴨不覺油膩,肉質嫩,鴨的肉汁與材料中的鹹香蠻配合得宜。「咸肉菜飯」$78顧名思義,就是咸肉、菜、和飯,萬變不離其宗,卻各處鄉村各處例。在一些上海街邊檔,會放入豬油,飯會變得更香口,美味難以言喻。飯的水份比例也十分重要,因為菜在烹調的過程會出水,若不加以調整,分分鐘要「吃軟飯」。這碟飯若再加重豬油份量,就更 good fit。「上海生煎包」$35生煎包的底夠脆,內裡也蠻多肉汁,體形略大,本來期待會是上海普遍小個子的那種,可能是為了迎合港澳朋友的喜好,把包子做得大一點,底夠脆。「上海小籠包」$33小籠包多摺痕,皮做得細緻。「雪菜炒粉皮」$78也是老上海家常菜,全都是廉價材料,卻一樣能做出美味,味濃的雪菜跟清淡的粉皮互相配合,爽滑。「粢飯糕」特色點心,印象中好像很少吃到。粢飯糕呈長條形狀,裡面是飯包着鹹肉和菜,酥炸出鬆脆表層。最後來個甜品「酒釀丸子」上海菜出名吃得刁鑽,不少菜式都講究功夫,工序繁複,故此能煮出好的上海菜確是難得。今次吃的幾道菜都運用了傳統烹調技巧,表現到濃油赤醬的神緒,味道上也有特色,吃出那份老上海情懷。在習慣速食的世代,仍有不少人堅持精緻的老手技呢,值得來試。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
 Real Shanghainese or nearby regional food are so scarce to come by away from their Home Town. If you ask my personal opinion, there are very few which offers this original taste, but over the many years they did seem to lose their roots or became improvised. This Restaurant is just opened last year in 2015, with the Chef directly from Shanghai region. We couldn't even wait to visit here, especially when it was endorsed by a fellow Macau Magazine foodie whom is born in Shanghai herself..A Jigsaw Cart -An historical culture. Back in the days, especially ladies, they traveled via this transport. You know, they think they have to be Classy. To me personally, this was a little superficial as an act hehe...I was Told, this is one of the most Authentic Shanghainese Restaurants in Macau -I totally trust her verdict. Coz she is Shanghainese herself, and my last trip to Shanghai was also with her. Thanks for introducing to me...Menu Design - .馬蘭頭香乾 - Ma Lan herbs with Dried Tofu, Sesame Oil. This isn't a dish that is easily prepared, it takes a lot of effort for me. ~ 7/10.咸肉菜飯 -Veggies and Salted Pork Fried Rice with Lard Oil. This again is a dish I miss from Shanghai. The greens today were looking fresh, but somehow I think it could still do with more fragrance aroma. ~ 7/10.Some Pork Xiao Loong Bao 上海小籠包 -Expectedly executed perfectly and so soupy ~ 9/10.Shanghai Smoked Fish - 上海熏鱼Served either Cold or Warm, the actual fish isn't really smoked just cooked in a Soy Solution then Fried. However, many versions outside of Shanghai are too hard dense. Not here at all. This is representational of the best versions I tried in Shanghai itself, Which are always great. ~ 8/10.Mung Bean Noodles with Preserved Mustard Green Veggies 雪菜炒粉皮 -One of my favorite all time dishes. Glad someone ordered this today! .. ~ 7.5/10.Fried Pork Buns - Sheng Jian Bao 生煎包As I have mentioned a few times, the Bao skin is either fried upside down with the pleats at the bottom, or it can be fried bottoms up. My personal preference is for the to be fried Pleat side down. Although it looks prettier this way ~ 7/10.醃篤鮮 - A soupy dish with Long Bamboo Shoots, Pork, Soy Beancurd twists, Chinese HamI can't instantly recall a really good version in HK/Macau compared to Shanghai itself. But this comes close ! ~ 7/10.走油蹄膀 - Braised Pork Knuckle with Less OilinessServed with a red braised sauce. I personally think this could have more sophistication in the sauce, or spices input. However I appreciate how this rendered off the fat via cooking technique. ~ 7/10.八寶鴨 - 8 Treasures Duck with Glutinous Rice This dish is always hard to achieve perfectly. The Duck has to be deboned first and then filled with rice and other ingredient, lotus seeds, etc. Truth be told in my opinion, I think this dish has always been about showing off skills to pull off the actual dish but on a rare occasion, it tastes so great. ~ 7/10.上海粢飯糕 Zi Fan Gao -Fried Glutinous Rice Pudding, this modernized version with Chinese Ham and Spring Onions. So good indeed ~ 10/10 Its a popular Morning or Supper dish with Soy Milk, but so hard to find a great version in town nowadays. Even within Shanghai itself.. ~ 9/10.桂花湯圓 - Shanghainese Osmanthus Flowers, Goji, Rice and Sticky Rice Dumplings. Ever so popular.. 8/10 .The Bill came out to be rather Reasonable. Considering we had at least 5-6 people eating together! - Some left earlier than others, but overall this was so good and recommendable for Macau's Shanghai Food scene!*******************Price: MOP $250Food: ♕♕♕♕ 1/2 Address: 新口岸孫逸仙大馬路澳門漁人碼頭勵庭海景酒店勵庭海景酒店閣樓Mezzanine Floor, Macau Fisherman’s Wharf, Harbourview Hotel, Av. Dr. Sun Yat-Sen, Porto ExteriorPh: 87996315 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)