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開飯介紹
紫逸軒擁有舒適典雅的環境,提供經典粵菜和創意點心,是澳門粵菜餐廳中的理想之選。以多種精選食材、時鮮海產和傳統菜式精心烹調成一系列精妙絕倫的佳餚。餐廳設有四個私人貴賓包房。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2016-20)
營業時間
今日營業
12:00 - 14:30
18:00 - 22:30
星期一至六
12:00 - 14:30
18:00 - 22:30
星期日
11:30 - 15:00
18:00 - 22:30
公眾假期
11:30 - 15:00
18:00 - 22:30
付款方式
Visa Master 現金 AE 銀聯 JCB
座位數目
100
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Wi-Fi
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招牌菜
咖啡汁焗羊排 杭州龍井泡鮮蝦球 紫逸脆皮雞 煎釀鮮蟹拑 蜜味香叉燒 龍帶玉梨香
食評 (19)
等級3 2019-12-17
186 瀏覽
紫逸軒有舒適典雅的環境,經典粤菜和創意點心。米芝蓮星級餐廳,位置於五星四季酒店入面,服務質素當然是高,但餐廳的地方不算很大,樓底OK。裝修不是那種金碧輝煌,但高雅有格調。食物質素中上水準(對比其他米芝蓮中菜),材料新鮮,價錢也不算太貴。贈送的餐前小食清新可口,乳豬片薄得像脆紙一樣,入口香脆,不油不膩。炒帶子和炸帶子一樣都吃到鮮味,火喉剛剛好。牛腩煲正常發揮,沒有驚喜。這間中菜比起其他星級中菜好像不夠派頭,水準中上,未能突圍而出。 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 2019-10-16
429 瀏覽
難得放假,就過左澳門住酒店充一充電。今次係慕名而來米芝蓮一星餐廳—紫逸軒。紫逸軒貫切四季酒店的風格,唔會有過份嘅奢華嘅土豪裝修。一坐低,店員就馬上問你飲咩茶,全程都由佢加茶。店員仲會奉上紫逸軒自家製嘅醬料:豆板醬、豉油同埋XO比你食點心時點黎食。今次主要叫餐牌推介嘅點心,除特別註明都係三人份量,因為我地係兩人,店員仲好好咁話可以將食物份量轉做二人份量。燕窩海龍皇餃:外皮係綠色,海龍皇即是蝦,上要配有燕窩,口感幾特別,食落好清新。脆香海鮮腸粉:腸粉入面好似包住一層薄薄嘅炸兩,口感好脆,味道唔錯。蜜汁叉燒包:蜜汁配埋叉燒好好味,熱辣辣好好食。花膠瑤柱灌湯餃:個湯入面加左啲乾瑤柱好好飲,花膠係一條條,口感唔錯,灌湯餃都煮得好食。北海道帶子菠菜果:覺得整得好有心思嘅點心,整到似一個青蘋果咁,帶子+菠菜呢個組合都幾特別,味道清新。原隻鮑魚雞粒酥:即叫即整,所以等得耐啲,不過好好食,鮑魚連鮑魚汁咁放喺個撻上面,唔會覺得乾,好食。鮑汁海參黑豚肉餃子:呢個無咩特別,可以唔叫。食完點心之後,就叫左兩個甜品。一個係芋茸燉鮮奶,店員話係分左兩層,蛋白連埋芋茸食好好食,唔會覺得膩。另一個甜品叫左仙翁米蛋白杏仁茶,味道ok。總括黎講,今餐非常滿足,雖然價錢略貴,但點心好精緻有心思,值得一試。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
四季酒店,服務絕對好,食物我們來看看。點了半肥瘦叉燒,軟淋蜜味重,肉羶味近乎零,喜歡伴著醃蘿蔔上,解解膩。海鮮腸是有炸過的脆皮包在腸粉皮裡,腸粉皮厚薄適中,餡料帶甜,除了脆皮吸多了一點油,我還蠻喜歡的。蝦餃一夾我就想退回了,那個皮溶溶爛爛,餡料味道可以但嘗不了蝦鮮味。另外一個魚餃,外皮就沒事,但內餡油膩到不行,我咬兩小口就放棄了。上了幾個粥,大家都覺得好。主角我們選了片皮鴨,皮脆不滴油,肉嫩但沒鴨香。那個麵皮比平常的厚一點,但很乾。最後還點了個菜和牛肉煎米粉。菜就正常的,米粉煎得不錯,牛肉和著粉吃就調味不夠。 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2 2018-04-02
1758 瀏覽
一個肯定:好食。食物質素超班。食物種類多同款式特別。特別推介:XO醬、芋茸燉鮮奶、蝦餃、臘味糯米包。第二樣抵讚嘅係呢度嘅服務,好貼心,久違的舒適。我哋兩口子好耐未試過坐喺度舒舒服服、遊遊閑閑咁樣飲左差唔多兩個鐘嘅茶。今日星期一,亦係復活節假期最後一日,竟然冇乜人。成個午飯過程舒服開心。每次過嚟澳門其實都想食呢度,之前未安排到,又唔係成日過嚟澳門,所以一直以來都冇機會一嘗。今次終於如願以償。好滿足嘅中餐,下次一定會帶屋企人嚟。 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 2017-09-03
2381 瀏覽
We were staying at the Four Seasons and chose Zi Yat Heen as I vaguely recall that it used to be a Michelin Two-Star restaurant, and at the moment still hold on to one star. The restaurant is tastefully designed and look more or less like any other Chinese restaurant homed in a five star hotel. Overall the food was great with reasonably professional service. I would return for dim sum in the day on a future trip. Food RundownSweet Turnip and CarrotI initially thought the orange was a pool of chilli sauce, but it turned out to be a thin slice of carrot. The turnip was boiled and cooled, and offered a zesty start to the meal.Mushroom, Bamboo Fungus and Cabbage SoupExcellent soup.Abalone and Bird's NestNot the most tender abalone I've had, but the bird's nest with abalone sauce was amazing.Napoleon Fish (Su Mei)Deliciously delicate flesh with velvety smooth skin. Although I was starting to feel a bit full at this point, I finished up the head and tail, too. Lobster with Mapo TofuFresh, succulent lobster meat with a szechuan twist. It wasn't spicy and we thought it was just the right size--any bigger and the three of us wouldn't be able to finish this.Chongqing-style Eggplant Slightly greasy but this is a great dish to go with rice. Stir-Fried VegetablesSome of the most tender leafy greens I've had since the final crop at the end of winter. I am deeply impressed as this is hard to come by in the summer.Service: Reasonably professional.Price: Fair prices for the quality. Expect on average MOP200-400 in the day and up to MOP1500 for dinner, per person, without drinks. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)