80
35
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Restaurant: Ah Yat Harbour View Restaurant
Offer: Dine and earn miles at this Cathay partner restaurant !
Dine at partner restaurants and earn up to HKD4 = 2 miles as a Cathay member. T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of up to HKD10,000.
  • Cathay members can earn HKD 4 = 1 mile when dining at Cathay partner restaurants. Standard Chartered Cathay Mastercard® holders can earn an additional HKD 4 = 1 dining rewards when they pay with their card, for a total of HKD 4 = 2 miles.
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Other Cathay Terms & Conditions apply.
Restaurant: Ah Yat Harbour View Restaurant
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

釀焗鮮蟹蓋
3 Recommended
Level4
1.1K
6
食景嘅一頓晚餐
2022-07-12 1813 views
餐廳環境係坐擁灣仔會展海景, 服務亦做到顧客至上。 當晚食餐廳周餐牌, 另加了南非飽魚。另外加嘅7頭南非飽魚(+$138)比頭盤嘅大連凍飽魚更有鮮味吧! 麻香海蜇偏清淡但夠爽口, 松茸羊肚箘鮮雞燉螺頭還是很清新嘅味道一片松茸是主角令人印象深刻。可惜只有一片。釀焗鮮蟹蓋的蟹肉還算夠豐滿的。 惜冶味指數還是有點不足。鵝掌有點皮包骨嘅感覺。獻汁偏甜而乏鮮味。酥炸牛腩炸衣做到酥同夠薄, 牛腩亦剛剛好咬口同剛剛夠鹵水味。 但無任何擺碟同用作擺放牛腩嘅碟竟然是一隻黑色嘅小碟? 盡管說中菜怎樣不講究賣相但現在嘅高檔中餐廳好多都用了西菜嘅展示方式。這方面餐廳廚師還是應該好好想想擺碟是否有改善空間? 最尾嘅蓮蓉西米布丁做得幾好只是蓮蓉同西米份量稍稍少。同樣如果在賣相同份量上應該有改進空間吧！無論如何, 也算是見識過本地米芝蓮餐廳吧！
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餐廳環境係坐擁灣仔會展海景, 服務亦做到顧客至上。 當晚食餐廳周餐牌, 另加了南非飽魚。另外加嘅7頭南非飽魚(+$138)比頭盤嘅大連凍飽魚更有鮮味吧! 麻香海蜇偏清淡但夠爽口, 松茸羊肚箘鮮雞燉螺頭還是很清新嘅味道一片松茸是主角令人印象深刻。可惜只有一片。釀焗鮮蟹蓋的蟹肉還算夠豐滿的。 惜冶味指數還是有點不足。鵝掌有點皮包骨嘅感覺。獻汁偏甜而乏鮮味。酥炸牛腩炸衣做到酥同夠薄, 牛腩亦剛剛好咬口同剛剛夠鹵水味。 但無任何擺碟同用作擺放牛腩嘅碟竟然是一隻黑色嘅小碟? 盡管說中菜怎樣不講究賣相但現在嘅高檔中餐廳好多都用了西菜嘅展示方式。這方面餐廳廚師還是應該好好想想擺碟是否有改善空間? 最尾嘅蓮蓉西米布丁做得幾好只是蓮蓉同西米份量稍稍少。同樣如果在賣相同份量上應該有改進空間吧！

無論如何, 也算是見識過本地米芝蓮餐廳吧！
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214 views
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麻香海蜇&大連凍飽魚
90 views
0 likes
0 comments
松茸羊肚箘鮮雞燉螺頭
80 views
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0 comments
釀焗鮮蟹蓋
66 views
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飽汁扣波蘭鵝掌配天白花菇伴唐生菜加配7頭南非飽魚
52 views
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酥炸牛腩
45 views
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大富大貴炒飯
64 views
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Acquesi意大利氣酒
$288
58 views
0 likes
0 comments
蓮蓉西米焗布甸
43 views
0 likes
0 comments
59 views
0 likes
0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
  • Recommend
    Recommended
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2022-06-30
Dining Method
Dine In
Spending Per Head
$800
Recommended Dishes
松茸羊肚箘鮮雞燉螺頭
飽汁扣波蘭鵝掌配天白花菇伴唐生菜加配7頭南非飽魚
酥炸牛腩
蓮蓉西米焗布甸
Level4
5.5K
593
囝囝五歲生日飯
2016-10-15 19084 views
來到週末，趁有時間好好整理補記囝囝的幾頓生日飯～於週四的正日生日夜，一家再訪 尖沙咀 阿一海景飯店，事隔數年，動人海景及美味鮑魚菜式沒改，妹妹卻由肚中塊肉長成小小美人兒，囝囝也由歲多豆丁變成5歲大隻仔，感覺幸福同時又有點感觸啊！ 那時阿一貴為米芝蓮2星餐廳，大受歡迎；現在仍然是米芝蓮一星餐廳，初到時感覺有點冷清，後來也幾乎滿座，超美開揚海景及水準食物自然是重要原因。 主打鮑魚的阿一看似名貴，其實晚市套餐遠比預期化算；視乎鮑魚貨色質素，像我們吃的南非鮑套餐，折後不過$645/起，想豪一點同時品嚐魚翅、龍蝦、鮑魚、燕窩的話，則$1648起，但為響應環保，大家還是盡量別選吃翅吧～ 兩口子都吃套餐，小兄妹就散點兩項食物。先來前菜小吃，仍有微咳的我沒敢吃花生，酸爽微帶辣意的健康木耳倒是吃了很多，非常開胃！ 然後是 蜜汁叉燒伴滷水法國鵝肝 Barbecued Pork accompanied with marinated sliced Foie Gras with Chinese Herbs，想不到這裡的叉燒肥瘦有致、蜜味豐富很好吃，水準很高；滷水法國鵝肝完全無筋、質感滑溜又鮮香不鹹，沾上叉
Read full review
來到週末，趁有時間好好整理補記囝囝的幾頓生日飯～於週四的正日生日夜，一家再訪 尖沙咀 阿一海景飯店，事隔數年，動人海景及美味鮑魚菜式沒改，妹妹卻由肚中塊肉長成小小美人兒，囝囝也由歲多豆丁變成5歲大隻仔，感覺幸福同時又有點感觸啊！

276 views
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 那時阿一貴為米芝蓮2星餐廳，大受歡迎；現在仍然是米芝蓮一星餐廳，初到時感覺有點冷清，後來也幾乎滿座，超美開揚海景及水準食物自然是重要原因。

824 views
1 likes
0 comments
1125 views
1 likes
0 comments
 主打鮑魚的阿一看似名貴，其實晚市套餐遠比預期化算；視乎鮑魚貨色質素，像我們吃的南非鮑套餐，折後不過$645/起，想豪一點同時品嚐魚翅、龍蝦、鮑魚、燕窩的話，則$1648起，但為響應環保，大家還是盡量別選吃翅吧～

12897 views
10 likes
0 comments
 兩口子都吃套餐，小兄妹就散點兩項食物。先來前菜小吃，仍有微咳的我沒敢吃花生，酸爽微帶辣意的健康木耳倒是吃了很多，非常開胃！

1626 views
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0 comments
 然後是 蜜汁叉燒伴滷水法國鵝肝 Barbecued Pork accompanied with marinated sliced Foie Gras with Chinese Herbs，想不到這裡的叉燒肥瘦有致、蜜味豐富很好吃，水準很高；滷水法國鵝肝完全無筋、質感滑溜又鮮香不鹹，沾上叉燒蜜汁更是神來之筆，很美味！

蜜汁叉燒伴滷水法國鵝肝
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609 views
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 給小兄好散點的 福建炒飯 ($188) 也上檯了，成品是可見的超足料，一碟可分出滿滿四碗，除了冬菇小兄妹不愛，其餘都乖乖的吃清光了～

467 views
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374 views
1 likes
0 comments
 起初擔心大食囝不夠飽，又點了 香煎銀鱈魚 ($220)，後來發覺不點也完全夠吃，而且銀鱈魚沒預期的嫩滑，有點失望；不過同上的西蘭花及沙律醬深得小兄妹歡心，也不錯啦。

351 views
1 likes
0 comments
 繼續兩口子的美味套餐，這是 釀焗鮮蟹蓋 Baked stuffed Crab Shell，香噴噴又熱熨的外層打開，中間是鮮甜蟹肉及清甜洋蔥絲交錯，淨吃或點醋都無比香口美味！

釀焗鮮蟹蓋
322 views
1 likes
0 comments
358 views
1 likes
0 comments
 然後到 紅燒原隻吉濱鮑魚配波蘭鵝掌唐生菜 Braised whole South Africa abalone with goose web and Chinese lettuce，鮑魚肉質很腍滑，味道鮮香但略為鹹了些，要陪著爽口清甜的唐生菜吃；反而鵝掌軟腍入味而不糊爛，口感與味道都很優。

265 views
1 likes
0 comments
 以上的食物都是位上，其後的小菜到炒飯（小籠包除外）都是原個菜上，再到旁邊分妥然後再呈上，整個流程及服務均令人十分稱心。

314 views
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 必須大讚這味 紅酒燴牛尾 Stewed oxtail with homemade sauce and red wine in casserole！牛尾炆得很腍很入味、膠質盡出，每口都是鮮香軟糯，滋味超棒更勝鮑魚；連配菜的薯仔也特別好吃，非常值得一試！

紅酒燴牛尾
298 views
1 likes
0 comments
 然後是現在少見的懷舊菜 生汁龍鳳卷 Stir fried shrimp rolls and chicken rolls filled with Yunnan ham and celery，簡單來說就是沙律汁炒蝦卷及雞卷，兩款肉卷厚薄有致，既有口感又亮分帶出沙律汁的酸甜開胃，再配上飛魚籽更添口感，又是非常好吃！

生汁龍鳳卷
245 views
1 likes
0 comments
 然後是位上的 南翔小籠包 Steamed Shanghai minced pork dumpling，這大概是全餐中最失望的菜式，始終小籠包太大了，湯汁不可能多，底下還深深烙印上紅蘿蔔片的味道，不能讓我喜歡。

195 views
1 likes
0 comments
 還好最後這 招牌砂窩炒飯 Ah Yat Signature fried rice 又爭回一口氣。炒飯真的以大砂窩呈上，之後在檯邊分飯時已經香到不行；飯粒分明，滿滿的配料包括鮮蝦、叉燒、瑤柱，每口都是鮮香，明明很飽也照樣吃清光了～

招牌砂窩炒飯
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 最後還有 蓮蓉西米焗布甸 Baked sago pudding with lotus seed cream，出品既香又滑兼有甜蜜蓮蓉餡芯，是飽餐後最美好的結尾，不過之後還有生日蛋糕喔～

218 views
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0 comments
 一如當取名的原意，聰明精怪、又天真善良的豬仔，真的就如上帝的禮物，豐富了我們一家的生活，帶來無限歡樂及甜蜜！爸爸媽媽都愛你～

210 views
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0 comments
 美好的一夜，就此結束；下次再來，不知又是幾時？據知今年港澳版米芝蓮將於11月9日揭幕，希望阿一也會保持佳績吧～

498 views
0 likes
0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
  • Recommend
    Recommended
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2 Recommended
    Post
    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2016-10-13
    Dining Method
    Dine In
    Recommended Dishes
    蜜汁叉燒伴滷水法國鵝肝
    釀焗鮮蟹蓋
    紅酒燴牛尾
    生汁龍鳳卷
    招牌砂窩炒飯
    Level2
    18
    0
    全港首間！！！
    2016-03-09 4077 views
    我同女友都係超級韓迷，對當地美食極著迷，尤其係國寶韓牛，之前有幸喺韓國食過一次，雖然價錢拿脷，但果份滋味真係難忘~最近知道韓牛解禁出口，就第一時間黎呢度歎。頭盤先黎一個頂級墨西哥鮑魚配甘橘醋汁，墨西哥鮑魚嘅最大特色係味濃，食後齒頰留香，加上醒胃甘橘醋汁，頓時胃口大開，對往後嘅菜式十分期待~之後上枱嘅係黑杞子松茸韓國純種韓牛牛柳配黃酒燉湯，牛柳等級係最高級的1++，侍應喺我哋面前攞起湯壺倒出熱湯~先嘗一啖燉湯，味道清香，再細味牛柳：「肉質細膩嫩滑，入口即溶又不失嚼勁！」我地都好回味呢份久違嘅滋味~而古法蒸斑球就啖啖肉，用濃魚湯枸杞葉泡星斑球，加入炒香左嘅冬菇、肉絲及蘆筍，食落別具風味~終於主角黎喇！！就係大大件香煎韓國純種韓牛西冷，同樣係最高級嘅1++，單睇賣相已經令人食指大動，色澤、雪花密度都好靚，煮到半熟入口最juicy鬆化，牛味非常濃郁又唔會太油膩，香燒過後更加香口，真係頂呱呱呢~至於釀焗鮮蟹蓋甫上枱即香氣四溢，食落好足料；上湯灼菜遠就簡單清新，可以順道清清腸胃再食埋之後嘅美食~仲有蛋白法國鵝肝韓國純種韓牛炒飯同蓮蓉西米黑松露焗布甸埋尾，鵝肝嘅滑mix埋韓牛嘅嫩，令炒飯口感更豐富，
    Read full review
    我同女友都係超級韓迷，對當地美食極著迷，尤其係國寶韓牛，之前有幸喺韓國食過一次，雖然價錢拿脷，但果份滋味真係難忘~最近知道韓牛解禁出口，就第一時間黎呢度歎。
    頭盤先黎一個頂級墨西哥鮑魚配甘橘醋汁，墨西哥鮑魚嘅最大特色係味濃，食後齒頰留香，加上醒胃甘橘醋汁，頓時胃口大開，對往後嘅菜式十分期待~
    頂級墨西哥鮑魚配甘橘醋汁
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     之後上枱嘅係黑杞子松茸韓國純種韓牛牛柳配黃酒燉湯，牛柳等級係最高級的1++，侍應喺我哋面前攞起湯壺倒出熱湯~先嘗一啖燉湯，味道清香，再細味牛柳：「肉質細膩嫩滑，入口即溶又不失嚼勁！」我地都好回味呢份久違嘅滋味~
    黑杞子松茸韓國純種韓牛牛柳配黃酒燉湯
    44 views
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    黑杞子松茸韓國純種韓牛牛柳配黃酒燉湯
    39 views
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     而古法蒸斑球就啖啖肉，用濃魚湯枸杞葉泡星斑球，加入炒香左嘅冬菇、肉絲及蘆筍，食落別具風味~
    古法蒸斑球
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     終於主角黎喇！！就係大大件香煎韓國純種韓牛西冷，同樣係最高級嘅1++，單睇賣相已經令人食指大動，色澤、雪花密度都好靚，煮到半熟入口最juicy鬆化，牛味非常濃郁又唔會太油膩，香燒過後更加香口，真係頂呱呱呢~
    香煎韓國純種韓牛西冷
    79 views
    0 likes
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     至於釀焗鮮蟹蓋甫上枱即香氣四溢，食落好足料；上湯灼菜遠就簡單清新，可以順道清清腸胃再食埋之後嘅美食~
    釀焗鮮蟹蓋
    48 views
    0 likes
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    上湯灼菜遠
    47 views
    0 likes
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     仲有蛋白法國鵝肝韓國純種韓牛炒飯同蓮蓉西米黑松露焗布甸埋尾，鵝肝嘅滑mix埋韓牛嘅嫩，令炒飯口感更豐富，而將黑松露加到中式甜品，甜味中散發黑松露嘅獨有香味，畀到食客新鮮感呢~
    蛋白法國鵝肝韓國純種韓牛炒飯
    41 views
    0 likes
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    蓮蓉西米黑松露焗布甸
    49 views
    0 likes
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    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
    • Recommend
      Recommended
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2016-03-04
    Waiting Time
    5 Minutes (Dine In)
    Spending Per Head
    $1200
    Recommended Dishes
    黑杞子松茸韓國純種韓牛牛柳配黃酒燉湯
    黑杞子松茸韓國純種韓牛牛柳配黃酒燉湯
    香煎韓國純種韓牛西冷
    釀焗鮮蟹蓋