唐閣

❝米芝連3星中菜廳⭐️🥢皮片雞你食過未!🐥仲有超好食豆腐花木糠布甸😍人多的話更抵食!❞全港暫時只有2間米芝連三星中菜廳! 而唐閣就係其中一間!✨之前睇Youtuber介紹完好似好正🤭趁生日同屋企人黎lunch(有時唔想淨係食西式野!)🥢☕️人均唔洗$1000食到3星其實相當抵食😍🥰皮片鴨就食得多 片皮雞真係第一次食😆為左佢黎! 最好先預訂🐥雞皮又薄又脆 充滿雞油香 🤤不過始終都係皮片鴨個油脂香味濃度同麵皮夾d～呢隻雞可以2食 揀左生菜片雞崧 覺得調味有啲淡😳當然仲有招牌菜焗蟹蓋 (2個人share 1隻都可以) 超多新鮮蟹肉 勁足料😍另外叉燒都係要先預訂 肉質軟腍肥瘦均勻 沾滿香甜蜜汁🥰銀鱈魚都相當有驚喜 係冇炸皮既情況下整到外面酥脆 配上酸甜醬汁 旁邊既芋角仔都好酥!💗擺盤既青衣都好fancy😂(薄片心心show刀功🥒🔪)點心都唔錯好真材實料！最後甜品都係重點😍一定要食豆腐花木糠布甸 超級好食!😋木糠布甸食得多 加埋豆腐花係底簡直係另一個層次🤤🤌🏻芝麻卷香濃軟綿 佢唔係煙韌個種 係類似將芝麻糊變到固體咁綿滑香濃!😳🫨蓮蓉焗西米布甸就expect既咁好食🥰▪️唐閣片皮雞 & 生菜片雞崧(2食) $980 ✨▪️釀焗鮮蟹蓋 $360/隻 ✨▪️蜜汁餞叉燒 $420 ✨▪️蜂巢乳香銀鱈魚 $540 ✨▪️金蒜遼參鳳眼餃 (3件) $118▪️鮮蝦韭菜角(3件) $98▪️蓮蓉焗西米布甸 $70 ✨▪️豆腐花木糠布甸 $70 ✨✨▪️芝麻卷 $60꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍唐閣 尖沙咀北京道8號香港朗廷酒店1樓及2樓🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_尖沙咀🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_中菜 #joys_michelin 繼續閱讀

I have this practice of going counter intuitive during festivals, say in CNY I will go to non-Chinese restaurants while in Christmas I will do the opposite. In this holiday I have picked T’ang Court in The Langham Hong Kong, arriving on the day after Christmas, to revisit this Michelin 3-star restaurant I last came two years ago, to see whether they continue to keep to their high quality.We are seated on the upper floor, and the décor has not changed, with good distance between tables to offer space and privacy. The plush carpet and golden walls offer a luxurious vibe, with some new modern photographic art pieces on the walls providing a nice and interesting contrast.After we finish ordering, the staff provides us with a complimentary amuse bouche. The Spicy Salt Abalone 椒鹽鮮鮑魚 is very tasty, with the abalone tender and not rubbery in texture, seasoned by the appetizing spicy salt which has a slight kick of chili but not excessively hot. Very good.I have a bottle of Mount Pleasant Lovedale Semillon 2014 ($1,050) from Australia Hunter Valley to go with the food on the night. It has a nice lemony nose, honey with lanolin, exhibiting classic varietal characters. On the palate, the fruity and mineral acidity is pleasant and versatile, matching with most of the food.To start, we have Crispy-fried Intestine 脆皮炸大腸 ($200). An evil yet very delicious dish, the intestine has a crispy surface, easy to chew and not tough. Already nicely marinated, the flavours are further enhanced by the sweet and sour sauce on the side, highly appetizing. It is also big in portion so probably a bit too much for two person. Very good.Next, we have Baked Stuffed Crab Shell 釀焗鮮蟹蓋 ($360 each). A signature of the restaurant, this is probably the most expensive baked crab shell in town but equally in my opinion the best in taste. With a golden crust, the crab shell is stuffed with plenty of crab meat with a small amount of onion and cream sauce to add sweetness and texture, but still predominantly crab meat. I like the original taste without any Worcestershire sauce. Excellent.For the soup, I have Braised Mixed Seafood with Bean Curd in Hot and Sour Soup 陳醋酸辣海皇羹 ($280). The hot and sour soup is my favourite order, with this one having a great balance of sourness and spiciness from the aged vinegar and chili. There are plenty of premium seafood, including scallop, prawn, crab meat, and lobster, adding umami and texture. However, the broth is a bit too thick for me. Good.For my wife she has Shredded Duck, Fish Maw with Mushroom and Chinese Chive Soup 花膠鴨絲羹 ($280). The soup has plenty of shredded duck, fish maw, and mushroom, fragrant also from the chopped Chinese chives scattered on top. The roasted duck is good in seasoning, with taste of the soup deliciously rich but not feeling heavy in MSG. Very good.Then comes Stir-fried Sliced Lamb with Garlic, Scallion and Bean Paste Sauce 京蔥獨蒜羊仔柳 ($480). The sliced lamb meat is tender, with a nice taste from the bean paste sauce. The chef has cleverly used solo garlic which is less overpowering on the smell or taste. And together with scallion, it is simply fantastic. The ingredients and cooking techniques might not be very fancy, but able to appreciate the quality of each component and combining to the best effect is testimony to the chef’s prowess. Very good.The last dish we have is Braised Grouper Head and Brisket 生炆斑頭腩 ($500). Served in a sizzling hot claypot, the grouper is meaty and nice, with the flesh tender while the surface is caramelized beautifully. The mushroom, tofu and roasted pork are equally delicious. After finishing we did not see a big puddle of oil remaining in the claypot, another indication of the chef’s mastery in cooking. Excellent.For dessert I have Baked Sago Pudding 蓮蓉西米焗布甸 ($70). My childhood memories, the pudding is freshly baked, very hot with caramelized surface. The sago pudding is appropriate in sweetness, with the lotus seed paste rich in flavours and also not too sweet. It did bring back a lot of happiness, helping me to recall the time when I have this dessert almost weekly when going out with my parents for dim sum. Excellent.My wife has Double-boiled Papaya with Dried Peach Gum 冰糖桃膠燉木瓜 ($70). The soup is perfect on the sweetness, with the papaya ripe and also delicious. The healthy peach gum adds a gelatinous bite to the soft papaya to create an interesting mouthfeel. Very good.We also order Sesame Rolls 濃香芝麻卷 ($60) to share. Not many restaurants will make this dim sum as it takes a lot of effort while not able to charge much. And here the sesame rolls are rich in flavours, and also having a good gelatinous texture. Very good.Apart from our ordered dessert, the restaurant has a complimentary Petits Fours, including Pineapple Tart which is made in the shape of a pear, with the pineapple paste having chunks of the fruit and not too sweet. The Osmanthus Cake has wolfberries and sweetened osmanthus, also not too sweet. A premium treat. Very good.Service is good, with the staff attentive, professional, and courteous. Like most Chinese restaurants, I would hope they can spend some time explaining each dish as that would help to connect the diners even better with the food. The bill on the night is $3,553 after a 15% discount from my hotel membership. Best baked stuffed crab shell in town. 繼續閱讀

初試米芝蓮三星 難得約到一班朋友一齊食飯 對唐閣有啲期待樓底比較矮 幸好環境闊落 枱與枱之間有足夠距離 椒鹽鮑魚仔 (送) - 椒鹽夠香口 鮑魚仔仍彈牙 五香脆素鴨 - 腐皮好輕身 餡料濕潤 有西芹有冬菇 釀焗鮮蟹蓋 - 餡料有阿拉斯加蟹本地花蟹同洋蔥 啖啖肉 麵包糠好脆 夾埋一齊食 好滿足 一人半份岩岩好蜜汁餞叉燒 - 半肥瘦 燒得好香 好好食片皮雞兩食 片皮 - 皮好薄好脆 同時失去油脂香 主要靠醬汁提供味道 有少少失望 唔岩我口味 雞菘 - 雞菘反而幾有趣 有脆脆 有蓮藕 口感豐富 如果生菜乾身啲就更好摩利菌豚肉炆釀豆腐 - 摩利菌即羊肚菌 獨立用高湯熬煮 好入味 連同豬肉滑同豆腐一齊食 有驚喜 鮮淮山榆耳黃耳炒蘆筍 - 第一次試榆耳黃耳 我個人比較喜歡榆耳 有咬口啲 黃耳就一團糕嘅感覺杞子魚湯杞子魚肚浸菠菜苗 - 魚肚索哂魚湯鮮味 魚湯好好飲 鍾意飲湯嘅我 連湯飲哂😂 生炒臘味糯米飯 - 季節限定 炒得乾身 好多材料 岩哂我口味芝麻糕/鳳梨酥 (送)/桂花糕 (送) 三款甜品各有特色 芝麻糕芝麻味香濃 鳳梨酥係舊式鳳梨酥 皮略嫌偏硬但外型討好 桂花糕就最清新 我揀佢最後食🤣😂用平常心去食-滿足😋 繼續閱讀

今日嚟咗尖沙咀食中菜朋友去Langham會員，用積分換左張八折券所以我哋一行六人過嚟食好西坐低之後叫完菜佢先上咗個餐前小食椒鹽鮑魚，係送嘅唔使收錢雖然係送嘅，但係都做得唔錯上到嚟仲係暖暖哋鮑魚質地亦都夠腍跟住我哋食咗呢度出名嘅焗蟹蓋食落覺得好足料好有蟹嘅鮮味仲有啲洋蔥碎好有口感我哋仲叫咗油泡蝦球蝦球唔係重點，重點係蝦醬蝦球加埋蝦醬一齊食好有蝦嘅鮮味好香嚟之前我哋訂咗片皮雞貪好似全港只有佢有得食食落唔係話太特別佢嘅意思我哋揀咗生菜包雞鬆佢炒得幾出色個醬個味都調得幾好所以包落好惹味我哋亦都叫咗豉油鴿個豉油好香，我估係廚師特別調過味如果有碗白飯，應該可以撈一碗食咗魚湯菠菜個魚湯幾好飲，仲有兩塊魚肚好入味最後我哋叫咗兩份小嘅荷葉飯分嚟食啲飯好有荷葉香雖然要等二三十分鐘，但係好值得甜品我哋叫咗個焗西米布甸呢個菜如果酒樓有得食，我通常都會叫呢度焗得幾好唔算太甜另外佢送咗兩款甜品一款係桂花糕另外一款係鳳梨酥鳳梨酥簡直係全晚最出色嘅一味因為完全冇諗過免費可以食到呢一種味道佢整到外型好似啤梨一樣我開頭以為得個樣點知一咬落去超鬆化啲餡好食過台灣嘅鳳梨酥朋友仲問店員可唔可以買返屋企？如果買嘅話$20一粒我之前嚟過食午餐午餐冇甜品送嘅咁我覺得食晚餐餐抵啲前菜加甜品，每人都送咗你$50啦總括嚟講食物質素好好係店員比較少成晚不斷地舉手搵人斟水餐廳可以考慮請多啲人 繼續閱讀

平時甚少同男朋友兩個人去食中菜，因為習慣食中菜都係一班人一齊食，可以share，每次都會好豐富，令我哋覺得兩個人好似有啲難叫餸咁。但今次會選擇食中菜，係因為我哋用左AE FHR program book咗The Langham住一晚，program會送酒店dining credit，而酒店入面有三間餐廳，其中一間就係香港唯獨兩間得到米芝蓮三星嘅中菜廳之一嘅唐閣，所以就決定晚餐去唐閣，試一試米芝蓮三星中菜嘅滋味。由於得兩個人，我哋總共叫咗三道餸，滷水豬仔腳、叉燒、生炒糯米飯 。1）滷水豬仔腳我同男朋友都冇影到相，但我哋一致認為係三道餸入面最好味😂我男朋友話試過喺出面啲酒樓會話因為當晚冇人擺酒，就唔會有豬仔腳食 ，所以愈來愈少機會食到尼樣餸（佢講喳，冇fact check） 。而我本人見識少，印象中我好似未食過𠻹😂但唐閣嘅滷水豬仔腳真係令人一試難忘，好好味😋😋😋口感好好，外皮爽而厚度適中 。見到好少人提尼個餸，推介大家試吓👍🏻2） 蜜汁餞叉燒以前喺明閣食過叉燒覺得唔錯，所以今次都要試吓唐閣個叉燒。叉燒一嚟到，嘩😳個外表冇得輸，燒得好靚，聞到好香，勁吸引！味道甘香，肥瘦適中，加上啲燶邊，好味呀😋😋3） 生炒臘味糯米飯發現我哋又係冇影相𠻹 。一到冬天就會好想食糯米飯，雖然喺三道餸之中其實味道比較普通，但係都好食嘅（可能因為已經食到飽飽地😂），糯米飯炒得乾身之餘又夠香，而且係季節限定，平時冇㗎！雖然食埋糯米飯之後已經好飽，但我哋本身都預留咗空間要食甜品嘅😆我哋叫咗兩碗糖水，一碗蘋果雪燕，一碗木瓜雪耳 。我哋又係冇影相😂雖然味道冇咩特別，但滋潤吓都好嘅，價錢比坊間甜品舖又唔係貴好多，而家啲甜品舖食尼啲閒閒地都五十幾蚊一碗啦 。其實除咗自己叫嘅嘢食之外，餐廳仲有送每人一碟前菜同甜品 。前菜） 蒜香鮑魚鮑魚唔韌，配埋炸蒜粒，食完真係會令你開胃👍🏻甜品） 杞子桂花糕、鳳梨酥桂花糕清甜好味 。鳳梨酥外型係一個梨，仲係熱嘅所以勁香，外層鬆脆，好味😋今餐食飽真係超級滿足😋😋😋埋單原本係$1,3xx，尼個價錢食到米芝蓮三星仲要真係好味道，絕對會令人下次再返嚟 。我哋扣咗dining credit之後，剩係要比百五蚊喳，抵到不得了🤣 繼續閱讀