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Restaurant: Cuisine Cuisine
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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

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性价比极不相称的一次体验
2019-04-12 2353 views
首先声明我不是游客，在香港居住已经十三年了，这里食物极其普通，不明白为什么价格却这么昂贵，菜谱上任何一道小菜都过一百元，几百元一道的菜在这里稀疏平常，就连点心最便宜也是60元一份，汤泡饭好吃也用不了380元吧！也不是米其林星级餐厅，实在搞不懂。烧鹅不像当天做的，口味还不如街边，流沙包更是卖相不佳，小猪脸都瘪下去了，花了1400元四个女人和孩子愣是没吃饱，服务也不热情，总之很不好的感觉，永远不会再来，中午饭时间一半桌都没坐满
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首先声明我不是游客，在香港居住已经十三年了，这里食物极其普通，不明白为什么价格却这么昂贵，菜谱上任何一道小菜都过一百元，几百元一道的菜在这里稀疏平常，就连点心最便宜也是60元一份，汤泡饭好吃也用不了380元吧！也不是米其林星级餐厅，实在搞不懂。烧鹅不像当天做的，口味还不如街边，流沙包更是卖相不佳，小猪脸都瘪下去了，花了1400元四个女人和孩子愣是没吃饱，服务也不热情，总之很不好的感觉，永远不会再来，中午饭时间一半桌都没坐满
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Date of Visit
    2019-04-05
    Dining Method
    Dine In
    Spending Per Head
    $350 (Lunch)
    Level4
    355
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    環境靚，燒味正
    2019-03-29 1846 views
    中環國金軒係出名嘅食肆，環境一流，今日在窗邊枱用膳，無敵景色，一覽無遺。食物同樣出色，尤其燒味，黑毛豬义燒肉質嫩滑，肉汁豐富。脆皮燒腩仔肥瘦分明，皮脆肉滑。炸子鷄肉滑鲜味，皮脆甘香，超好味!
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    中環國金軒係出名嘅食肆，環境一流，今日在窗邊枱用膳，無敵景色，一覽無遺。食物同樣出色，尤其燒味，黑毛豬义燒肉質嫩滑，肉汁豐富。脆皮燒腩仔肥瘦分明，皮脆肉滑。炸子鷄肉滑鲜味，皮脆甘香，超好味!
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    年初二去飲茶
    2019-03-09 2310 views
    今日係年初二同老婆 同屋企人一齊去國金軒飲茶因為之前都有去開個金軒食晚飯都覺得唔錯所以想試下去飲茶本身今日一早已經book咗枱 去到嘅時候都唔需要點樣等就可以即刻可以入座啦入到去嘅時候個環境都係好好可以望到摩天輪今日一家人嗌咗好多嘢食好多點心服務質素就好好 大家都好有禮貌但真心咁講啲嘢食食物質素真係一般般最好食就係嗰個xo醬炒蘿蔔糕。。。反而係佢啲小菜比較係好食好多我嗌咗一個泡飯 真係好好味好特別其他啲嘢都係普普通通 如果同其他同級數嘅飲茶地方 對比 我覺得龍王仲好食
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    今日係年初二同老婆 同屋企人一齊去國金軒飲茶

    因為之前都有去開個金軒食晚飯都覺得唔錯所以想試下去飲茶
    本身今日一早已經book咗枱 去到嘅時候都唔需要點樣等就可以即刻可以入座啦


    入到去嘅時候個環境都係好好可以望到摩天輪
    今日一家人嗌咗好多嘢食好多點心
    服務質素就好好 大家都好有禮貌
    但真心咁講啲嘢食食物質素真係一般般


    最好食就係嗰個xo醬炒蘿蔔糕。。。
    反而係佢啲小菜比較係好食好多我嗌咗一個泡飯 真係好好味好特別

    其他啲嘢都係普普通通 如果同其他同級數嘅飲茶地方 對比 我覺得龍王仲好食



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    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Date of Visit
    2019-02-06
    Dining Method
    Dine In
    Spending Per Head
    $250 (Lunch)
    Recommended Dishes
    • 蝦餃
    Level4
    224
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    食物打卡一流
    2019-02-25 2059 views
    國金軒 ifc打卡同嘢食都一流嘅餐廳 大家book嘅時候記住book窗口位啊 尼到系可以影到個大摩天輪 烏金流沙包 佢外表靚就不再講 佢裡面系超級流心 重點系吾會好似出面啲奶黃飽啲奶黃有啲一粒粒嘢咁 佢流心真系流心仲要都幾滑鮮雪耳松露餃其實出面茶樓都好少見尼一款餃所以我覺得都幾特別 佢用左雪耳所以咬落都幾爽口 因為素餃都吾會好重味又時仲會有啲淡 但尼個加左松露所以令到佢成個餃都好香叉燒酥勁好食 佢上嘅時候系超熱 我最欣賞就系佢外面個個酥 佢吾單至吾厚仲每層分明 十分有水準荔枝奶凍佢都幾足糖料 裡面都吾少荔枝肉 以茶樓整甜品嘅標準佢都有10分 佢主要都系好夠荔枝味 而且夠滑 順便一帶系好食過startbucks布甸
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    國金軒 ifc

    打卡同嘢食都一流嘅餐廳 大家book嘅時候記住book窗口位啊 尼到系可以影到個大摩天輪

    烏金流沙包
    佢外表靚就不再講 佢裡面系超級流心 重點系吾會好似出面啲奶黃飽啲奶黃有啲一粒粒嘢咁 佢流心真系流心仲要都幾滑

    鮮雪耳松露餃
    其實出面茶樓都好少見尼一款餃所以我覺得都幾特別 佢用左雪耳所以咬落都幾爽口 因為素餃都吾會好重味又時仲會有啲淡 但尼個加左松露所以令到佢成個餃都好香

    叉燒酥
    勁好食 佢上嘅時候系超熱 我最欣賞就系佢外面個個酥 佢吾單至吾厚仲每層分明 十分有水準

    荔枝奶凍
    佢都幾足糖料 裡面都吾少荔枝肉 以茶樓整甜品嘅標準佢都有10分 佢主要都系好夠荔枝味 而且夠滑 順便一帶系好食過startbucks布甸


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    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      Ok but most costs not for the food
      2019-02-08 1873 views
      I was invited for 開年飯 at Cuisine Cuisine during lunch time on a week day. The interior decoration was really pretty with a great view overlooking the observation wheel and the Victoria Harbour. We managed to get a table next to the big windows.Each of us ordered a soup for ourselves. I ordered this 魚翅酸辣羹 at $280+20%.There wasn't much shark fin in the soup. But the taste of the soup was really great as it had the perfect degree of sourness and spiciness. It was very thick with a lot of other ingr
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      I was invited for 開年飯 at Cuisine Cuisine during lunch time on a week day. The interior decoration was really pretty with a great view overlooking the observation wheel and the Victoria Harbour. We managed to get a table next to the big windows.

      Each of us ordered a soup for ourselves. I ordered this 魚翅酸辣羹 at $280+20%.
      魚翅酸辣羹
      $308
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      There wasn't much shark fin in the soup. But the taste of the soup was really great as it had the perfect degree of sourness and spiciness. It was very thick with a lot of other ingredients. However, I only rated it 3 stars given the price. 
      蟲草花海參湯
      $308
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      One of my lunch partners ordered this 蟲草花海參湯. He also said this soup should only be rated 3 stars when discounted by price. I tried some of the sea cucumber which offered a great texture as it had the right degree of chewy-ness. My lunch partner said the soup was just normal double-boiled soup. 

      A few other dishes were also ordered which I didn't take photos of because it was a 開年飯 treated by our boss. 3 dim sums were ordered, being har gao (which was quite bad because there seemed to be some water inside when I ate it...), scallop siu mai (which was ok with nothing special) and char siu cheung fun (which was quite good with smooth and thin cheung fun and sufficient char siu ingredients). Overall, I would say the har gao and siu mai were so disappointing given the fame of Cuisine Cuisine.

      A few CNY dishes were ordered, including 撈起 (which were ok with a tasty sesame dressing and some crispy and sweet walnuts), roasted pork belly (with crispy skin and 半肥瘦 pork belly), 發財好事大利 ( which was a pass with nothing outstanding), white cabbages with Yunnan ham (which was also a pass with nothing outstanding), Wagyu beef and pumpkin tempura (the wagyu beef was cooked to the right degree), and deep-fried crispy skin chicken (which was too salty and the chicken seemed so thin without much meat). Overall, I would think that the dishes were better than dim sum but still there was nothing special and some disappointment. I didn't know the prices of each dish but I wondered if the quality of the food could be justified by the price. Service was better than average out there. It was not full house and we had sufficient attention. 

      Anyway, happy Chinese New Year! Look forward to more good food in the new year of the pig! 
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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        Date of Visit
        2019-02-08
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        Lunch
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        年三十的一頓飯
        2019-02-05 1313 views
        也許是說普通話，享受到的服務還不如普通酒樓。刷卡輸密碼需要走到角落櫃檯。嗯。還好慶幸菜的味道不錯。雖然點的都是肉。量和價格也是超乎想像的多。也許用其他語言比較適合這裡。
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        也許是說普通話，享受到的服務還不如普通酒樓。刷卡輸密碼需要走到角落櫃檯。嗯。還好慶幸菜的味道不錯。雖然點的都是肉。量和價格也是超乎想像的多。也許用其他語言比較適合這裡。
        (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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        Date of Visit
        2019-02-04
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        Type of Meal
        Dinner
        Level4
        220
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        食物正而服務就😣
        2019-01-14 2708 views
        從餐廳望出去，有美麗的維港景色，又有寬敞的環境可享用美味的食物。只是服務就一般，侍應們都沒有親切的笑容或高級的服務，價錢和服務不是正比，只有一個較細心的經理。食物方面都有高級的水準，年伴碟的蔬菜都有心思的雕刻裝飾，特別是這碟咕嚕肉。海鮮泡飯，海鮮湯底又濃又有鮮味，有帶子，有蝦，有泡飯在湯裡，再加上炸得脆卜卜的飯焦，好好味！炸子雞的雞肉， 十分嫩滑，雞皮和紫菜炸得好乾身，好脆！鴛鴦腸鴿肉炒荷蘭豆臘腸和潤腸都唔肥又香，鴿肉好冧好滑。黑毛豬叉燒一定要試！皮脆超冧肉的燒腩仔！都是必食之選！
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        從餐廳望出去，有美麗的維港景色，又有寬敞的環境可享用美味的食物。只是服務就一般，侍應們都沒有親切的笑容或高級的服務，價錢和服務不是正比，只有一個較細心的經理。

        咕嚕肉
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        食物方面都有高級的水準，年伴碟的蔬菜都有心思的雕刻裝飾，特別是這碟咕嚕肉。
        海鮮泡飯
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         海鮮泡飯，海鮮湯底又濃又有鮮味，有帶子，有蝦，有泡飯在湯裡，再加上炸得脆卜卜的飯焦，好好味！
        炸子雞
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        炸子雞的雞肉， 十分嫩滑，雞皮和紫菜炸得好乾身，好脆！
        鴛鴦腸鴿肉炒荷蘭豆
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        鴛鴦腸鴿肉炒荷蘭豆
        臘腸和潤腸都唔肥又香，鴿肉好冧好滑。
        叉燒
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         黑毛豬叉燒
        一定要試！
        燒腩仔
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        皮脆超冧肉的燒腩仔！都是必食之選！

        水煮魚
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        雲腿津白
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        (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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        Date of Visit
        2019-01-12
        Dining Method
        Dine In
        Spending Per Head
        $500 (Dinner)
        Celebration
        Birthday
        Recommended Dishes
        咕嚕肉
        海鮮泡飯
        炸子雞
        鴛鴦腸鴿肉炒荷蘭豆
        叉燒
        燒腩仔
        水煮魚
        雲腿津白
        • 黑毛豬叉燒
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        秋冬必吃太史五蛇羹
        2018-12-14 2642 views
        說起蛇羹，「太史五蛇羹」相信大家都聽得多。但要吃碗正宗太史五蛇羹，卻不是隨處可以吃得到。位於中環IFC的「國金軒」就是在香港的其中一個能吃到太史五蛇羹的地方，皆因這裡的李煜霖師傅，是清末名美食家江太史最後一名家廚李才的徒弟。每年冬天，中環國金軒都會推出「太史五蛇羹」($1,280/4位)。這夜們就趁香港天氣轉冷前齊齊品嚐李師傅主理的「太史五蛇羹」。眼前這碗太史五蛇羹芡薄味鮮，五蛇蛇絲加上雞肉肉絲、木耳絲、筍絲等，粗幼均勻，手工細膩。吃之前再加入檸檬葉、白菊花瓣和薄脆，每口都值得細味。這碗太史五蛇羹不只可以暖身，更可欣賞到李師傅的傳統及細膩手藝。蛇羹以外，這夜另一道讓我留下深刻印象的菜式就是「踏雪尋紅」($280)。鮮甜膏蟹蟹粉與上湯煨煮過的軟滑大雪耳真是最佳拍檔。此外，「鴻運乳豬鵝肝醬窩巴」以及「鮮蟹肉焗牛油果」亦相當美味。前者脆脆乳豬皮配窩巴，中間的濃郁鵝肝醬，香口又邪惡。而「鮮蟹肉焗牛油果」，啖啖鮮嫩蟹肉加上我一向大愛的牛油果，吃得開心滿足。「陳皮醬油鴨」($320/半隻)味道濃郁而不鹹，大家都很喜歡。愛吃糯米飯的朋友來到中環國金軒，一定不能錯過這裡的「生炒臘味糯米飯」($330)
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        說起蛇羹，「太史五蛇羹」相信大家都聽得多。但要吃碗正宗太史五蛇羹，卻不是隨處可以吃得到。位於中環IFC的「國金軒」就是在香港的其中一個能吃到太史五蛇羹的地方，皆因這裡的李煜霖師傅，是清末名美食家江太史最後一名家廚李才的徒弟。
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        每年冬天，中環國金軒都會推出「太史五蛇羹」($1,280/4位)。這夜們就趁香港天氣轉冷前齊齊品嚐李師傅主理的「太史五蛇羹」。
        太史五蛇羹
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        眼前這碗太史五蛇羹芡薄味鮮，五蛇蛇絲加上雞肉肉絲、木耳絲、筍絲等，粗幼均勻，手工細膩。吃之前再加入檸檬葉、白菊花瓣和薄脆，每口都值得細味。這碗太史五蛇羹不只可以暖身，更可欣賞到李師傅的傳統及細膩手藝。
        踏雪尋紅
        $280
        62 views
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         蛇羹以外，這夜另一道讓我留下深刻印象的菜式就是「踏雪尋紅」($280)。鮮甜膏蟹蟹粉與上湯煨煮過的軟滑大雪耳真是最佳拍檔。
        鴻運乳豬鵝肝醬窩巴
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        此外，「鴻運乳豬鵝肝醬窩巴」以及「鮮蟹肉焗牛油果」亦相當美味。前者脆脆乳豬皮配窩巴，中間的濃郁鵝肝醬，香口又邪惡。
        鮮蟹肉焗牛油果
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        而「鮮蟹肉焗牛油果」，啖啖鮮嫩蟹肉加上我一向大愛的牛油果，吃得開心滿足。
        陳皮醬油鴨
        $320
        108 views
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        「陳皮醬油鴨」($320/半隻)味道濃郁而不鹹，大家都很喜歡。
        生炒臘味糯米飯
        $330
        133 views
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        愛吃糯米飯的朋友來到中環國金軒，一定不能錯過這裡的「生炒臘味糯米飯」($330)。糯米飯飯粒的質感與味道都做得相當出色。
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        最後大家以桂圓湯丸、桂花糕及芝麻煎堆仔等甜品為這夜來個甜蜜又滋潤的完美sweet ending。
        (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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          Spending Per Head
          $1200 (Dinner)
          Celebration
          Chinese New Year
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          Tasting Event
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          太史五蛇羹
          踏雪尋紅
          $ 280
          鴻運乳豬鵝肝醬窩巴
          鮮蟹肉焗牛油果
          陳皮醬油鴨
          $ 320
          生炒臘味糯米飯
          $ 330
          Level3
          47
          0
          貴價飲茶
          2018-12-01 2438 views
          難得放平日，同媽咪去中環飲下茶行下街～我地2個人食左4款點心同埋叫左鍋招牌海皇海鮮泡飯～叫左腸粉、山竹牛肉、蝦餃（唔記得影相😅）、子母餃（原來子母餃係蝦餃加多粒芥菜餃係上面）真心覺得點心好一般，唔係真係講到咁出色，食材係比較新鮮d 囉。喱果泡飯就要讚👍用鮮蝦淆成湯～真係好鮮甜好足料（有蝦、帶子、魚）一鍋大概可分5碗。佢仲有配上炸米加落去湯飯，食落又有唔同層次。值得一試🤤🤤😋環境係好舒服，服務就一般般啦～下次我都想試下晚飯，可能主食會好過點心
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          難得放平日，同媽咪去中環飲下茶行下街～

          我地2個人食左4款點心同埋叫左鍋招牌海皇海鮮泡飯～

          叫左腸粉、山竹牛肉、蝦餃（唔記得影相😅）、子母餃（原來子母餃係蝦餃加多粒芥菜餃係上面）真心覺得點心好一般，唔係真係講到咁出色，食材係比較新鮮d 囉。
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          喱果泡飯就要讚👍
          用鮮蝦淆成湯～真係好鮮甜好足料（有蝦、帶子、魚）一鍋大概可分5碗。佢仲有配上炸米加落去湯飯，食落又有唔同層次。值得一試🤤🤤😋
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          環境係好舒服，服務就一般般啦～
          下次我都想試下晚飯，可能主食會好過點心
          (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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          2018-11-12
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          $400 (Lunch)
          Level4
          355
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          食品幾好
          2018-11-17 1787 views
          食品幾好唔抵食 環境頗舒適，招呼唔錯，食品就花巧唔抵食。子母蝦餃，腸粉，點心都有水準，價錢幾貴，花巧得滯。炸子鷄不過不失，不算香脆 ，碟頭亦细。片皮鴨不算出色，夾皮花巧唔好味。普洱淡而無味，茶錢物非所值。
          Read full review
          食品幾好唔抵食 環境頗舒適，招呼唔錯，食品就花巧唔抵食。子母蝦餃，腸粉，點心都有水準，價錢幾貴，花巧得滯。炸子鷄不過不失，不算香脆 ，碟頭亦细。片皮鴨不算出色，夾皮花巧唔好味。普洱淡而無味，茶錢物非所值。
          (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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          譽滿香江．傳奇蛇羹及秋冬菜式
          2018-11-17 1637 views
          兩位型廚 Jayson 及 Edwin 師傅前後掌舵尖沙咀 國金軒，近年是多到尖沙咀那邊用餐，但擁有更久歷史、被譽為名人飯堂的中環 國金軒，高雅而具空間感的環境更見氣派，盡收眼簾維港景致非常醉人，其傳統精品粵菜也極其出色，上週就去了飽嚐李煜霖及仇健恩師傅的名菜。 中環 國金軒 的入口與 The French Window 並列，門口帶一絲神秘感，許多年初訪時，走進深又深的走廊，久久未見盡頭的懸念感，至今還歷歷在目呢！ 再次進到用餐環境後，除了雙目被優美環境及醉人景觀怔服，嘴色也很快被美酒佳餚所收服。一來到就有脆香可口的 鴻運乳豬肝醬鍋巴 Suckling Pig with Foie Gras and Crispy Rice，配上泡沫豐盈細膩的巴黎之花香檳，幫忙打開胃口，之後正式入座後，更是驚喜連連。 晚宴正式開始，首先以清爽易入口的 Cloudy Bay Sauvignon Blanc 2018，配搭 鮮蟹肉焗牛油果 Baked Avocado with Fresh Crab Meat in Cream Sauce。 牛油果本來就其貌不揚，焗完後更不好看，但醜醜的外表下，除有
          Read full review
          兩位型廚 Jayson 及 Edwin 師傅前後掌舵尖沙咀 國金軒，近年是多到尖沙咀那邊用餐，但擁有更久歷史、被譽為名人飯堂的中環 國金軒，高雅而具空間感的環境更見氣派，盡收眼簾維港景致非常醉人，其傳統精品粵菜也極其出色，上週就去了飽嚐李煜霖及仇健恩師傅的名菜。

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          中環 國金軒 的入口與 The French Window 並列，門口帶一絲神秘感，許多年初訪時，走進深又深的走廊，久久未見盡頭的懸念感，至今還歷歷在目呢！

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          再次進到用餐環境後，除了雙目被優美環境及醉人景觀怔服，嘴色也很快被美酒佳餚所收服。一來到就有脆香可口的 鴻運乳豬肝醬鍋巴 Suckling Pig with Foie Gras and Crispy Rice，配上泡沫豐盈細膩的巴黎之花香檳，幫忙打開胃口，之後正式入座後，更是驚喜連連。

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          晚宴正式開始，首先以清爽易入口的 Cloudy Bay Sauvignon Blanc 2018，配搭 鮮蟹肉焗牛油果 Baked Avocado with Fresh Crab Meat in Cream Sauce。

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          牛油果本來就其貌不揚，焗完後更不好看，但醜醜的外表下，除有營養豐富、能降膽固醇兼美顏的優點，完熟的果肉配搭超足料的蟹肉，又香又滑的滋味太迷人了！很快就一扒兩撥吃個清光，還意猶未盡呢～

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          接著是最為期待的 太史五蛇羹 Traditional Braised Five-Snake Soup ($1280/四位)：論到這蛇羹，不能不提江孔殷 (1864 -1952年)；江氏是晚清最後一屆科舉進士，曾進翰林院，故又被稱為江太史，他精研飲食，對粵菜的發展有深遠的影響。早前在文華廳品嚐的 太史戈渣，正是江氏名菜，而太史五蛇羹也是另一道幾近失傳的傳奇粵菜。

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          「太史五蛇羹」由江府最後一位家廚李才師傅帶到香港，而中環國金軒李煜霖師傅，就傳承了李才師傅的絕學，由選材、熬煮、調味均遵循江府食譜，包括選用五種鮮蛇：金腳帶、過樹榕、飯鏟頭、三索線及白花蛇的骨頭熬製，蛇肉則撕成細絲，佐以白菊花、檸檬葉及薄脆。相比坊間用上2-3款蛇、粗枝大葉的出品，此羹口感順滑、味道極盡鮮美，一吃難忘啊！

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          吃完行氣活血的蛇羹，通身溫暖，此時可以進一點帶寒的蟹肉菜式了！與之相配的是 Vincent Girardin Puligny-Montrachet Vietilles Vignes 2015，味道豐富細膩的名酒，大家口福果然不淺。

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          特別一提，中環國金軒的大廚仇健恩師傅，追隨李煜霖師傅多年，掌握國金軒菜式的精要風格，更擅長運用創新食材，配合中華廚藝三十六式，烹調出精品粵菜新滋味。

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          仇師傅炮製的 踏雪尋梅 Braised White Fungus topped with Crab Meat，以上湯煨煮過的雪耳，口感滑溜中見微爽，加上鮮美誘人的膏蟹蟹粉，恰如白雪、紅梅配，好一個浪漫唯美又鮮香曼妙的菜式！

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          近年越發流行清酒配中菜，這晚也有 千歲鶴藏吟釀 Chitosetsuru Kura Ginjo，來配襯接下來的 陳皮醬油鴨 Stewed Duck with Dried Mandarin Peels and Homemade Soy Sauce。

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          全鴨先以薑蔥汆水去除鴨羶味，加入秘製醬油及正廣靚陳皮燜煮至收汁入味，鴨肉肉質彈滑並滲出淡淡陳皮香氣，不羶不膩，又是吃得一乾二淨的！

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          蛇羹與糯米飯似是分不開的組合，這晚單尾也是 生炒臘味糯米飯 Stir-fried Glutinous Rice with Assorted Preserved Meat。吃了下午茶再來的我本想棄戰，但多得極品膶腸的提香，軟糯甘白的糯米飯實在太好吃，最終又吃了大半才收手！

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          來到甜品環節，還有 八海山貴釀酒 Hakkaisan Kijoshu 作陪襯，愛煞了那高雅甜味！當晚糖水是 桂圓湯圓 Sesame Rice Dumplings with Longan，香甜熱暖又有滋潤之效，又有我愛的芝麻湯圓，身心都滿足不得了～

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          最後的 桂花糕 Osmanthus Pudding 及 芝麻煎堆仔 Deep-fried Sesame Ball filled with Lotus Seed Puree 也非常好吃，結果當然是棒著又圓又滿的肚腩回家～

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          祝願大家都要身體健康、生活愉快！
          (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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          2018-11-08
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          1.4K
          1
          奶皇月餅 x 2
          2018-09-20 3073 views
          小人第二款吃的是名牌國金軒的奶黃月餅。未食之前，先看餅狀，一舊齊全一舊破落，單從目測已有點落差。基本上月餅是可以一口過的，但為了拍照，小人特意咬開。在試過的三款奶黃月餅當中，這個是最不油膩的，奶的鮮香度亦足，餡多卻不漏，每人一定要吃兩個才滿足！餅皮濕潤有致，絕不會乾硬化。整件事不只餡料，就連餅皮也不會過甜；起碼食完不用狂喝茶來解膩，就知道其甜度是多麽的可取！真真正正做到甜而不膩的奶黃月餅，值得再吃，相信會再買。
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          小人第二款吃的是名牌國金軒的奶黃月餅。未食之前，先看餅狀，一舊齊全一舊破落，單從目測已有點落差。
          國金軒的奶皇月餅
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           基本上月餅是可以一口過的，但為了拍照，小人特意咬開。在試過的三款奶黃月餅當中，這個是最不油膩的，奶的鮮香度亦足，餡多卻不漏，每人一定要吃兩個才滿足！餅皮濕潤有致，絕不會乾硬化。整件事不只餡料，就連餅皮也不會過甜；起碼食完不用狂喝茶來解膩，就知道其甜度是多麽的可取！

          奶皇餡
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           真真正正做到甜而不膩的奶黃月餅，值得再吃，相信會再買。
          (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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            國金軒的奶皇月餅
            奶皇餡
            Level4
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            18
            Nice food despite so-so service
            2018-06-07 5737 views
            I came here for business lunch this time. Not sure whether the waitresses were too busy or what, I heard some of them shouting quite loudly at the guests quite a number of times.The first course was a soup which looked very pleasant to the eyes. There were quite some crab meat and the soup was very clear. It was like a mini 冬瓜盅 where you could peel off the steamed pumpkin from the skin yourself. Nice soup indeed.The second course was quite creative with 4 types of food served on a single plate.
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            I came here for business lunch this time. Not sure whether the waitresses were too busy or what, I heard some of them shouting quite loudly at the guests quite a number of times.

            Crab meat soup in pumpkin
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             The first course was a soup which looked very pleasant to the eyes. There were quite some crab meat and the soup was very clear. It was like a mini 冬瓜盅 where you could peel off the steamed pumpkin from the skin yourself. Nice soup indeed.

            Suckling pig crackling with foie gras & crispy rice, scallops with fried eggs & black truffle, fish and fried rice
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             The second course was quite creative with 4 types of food served on a single plate. When it was served to me, it looked so appealing! 
            The suckling pig crackling with foie gras and crispy rice was pretty creative with double crispy textures together with the smooth foie gras. There was no feeling of oilyness when I finished it. 
            The scallops and fried eggs were ok and were so rich in black truffle flavour. 
            There were quite some fish fillets and they were ok. My complaint would be that there were too little vegetables. 
            The fried rice pyramid looked so cute. The fried rice were done ok but not particularly outstanding. 

            Coffee jelly & red bean paste cake
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             The desserts were comparatively less pleasing, although the coffee jelly did have a very strong flavour of coffee and was so refreshing while the red bean paste cake had quite some red beans inside. They didn't seem to be overly sweet.

            Overall, the soup and the mains were pretty creative which left me a good impression of their food.
            (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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            Date of Visit
            2018-06-07
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            Type of Meal
            Lunch
            Recommended Dishes
            Crab meat soup in pumpkin
            Suckling pig crackling with foie gras & crispy rice, scallops with fried eggs & black truffle, fish and fried rice
            Level1
            1
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            性價比低無可低
            2018-02-22 6387 views
            呢餐係近年食過最覺得被騙嘅中餐，諗住喺ifc, 收得呢個價，咁嘅檔次，應該有保障掛，點知… 宮保蝦球收我$400幾蚊，俾雪藏蝦我，啲蝦完全無味，玻璃一樣。半隻炸子雞收我$300幾，好似乳鴿咁細隻仲要無味嘅。濃湯菜心，基本上係南瓜湯浸菜心，收我$260!!!! 服務質素同樣惡劣，點了白粥無落單(btw, 連碗粥都煲唔好，水還水，米還米)，走廊地面有油無人抹，差點跣低我。咁嘅質素，外面大把平民食堂好過佢。奉勸大家不要中伏。
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            呢餐係近年食過最覺得被騙嘅中餐，諗住喺ifc, 收得呢個價，咁嘅檔次，應該有保障掛，點知…

            宮保蝦球收我$400幾蚊，俾雪藏蝦我，啲蝦完全無味，玻璃一樣。
            半隻炸子雞收我$300幾，好似乳鴿咁細隻仲要無味嘅。
            濃湯菜心，基本上係南瓜湯浸菜心，收我$260!!!!

            服務質素同樣惡劣，點了白粥無落單(btw, 連碗粥都煲唔好，水還水，米還米)，走廊地面有油無人抹，差點跣低我。

            咁嘅質素，外面大把平民食堂好過佢。奉勸大家不要中伏。
            (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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              招呼差劣
              2018-02-22 4515 views
              蝦腸粉-足足等左1個鐘都未到，期間有追過，但係到第2次先回覆原來無落單，要個幾鐘先到到唯一可取之處係，麻辣牛展，生菜新鮮，麻辣救命叫左個炒飯，無通知就分左，5個人分4份真係不知所謂
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              蝦腸粉-足足等左1個鐘都未到，期間有追過，但係到第2次先回覆原來無落單，要個幾鐘先到到

              唯一可取之處係，麻辣牛展，生菜新鮮，麻辣救命

              叫左個炒飯，無通知就分左，5個人分4份


              真係不知所謂
              (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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                2018-02-22
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