Video
Introduction
Jǐng, a sensory Chinese dining experience, unlocks a collection of delicacies that are nostalgic for the old, hungry for the new. It invites those daring enough to travel through time to indulge in an experience inspired by the forgotten tales, ancient inventions, and legendary figures. Transcending guests beyond the act of eating, the dining experience is currently by invitation only until further notice.
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Opening Hours
Today
12:00 - 15:00
19:00 - 22:00
Mon - Sun
12:00 - 15:00
19:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
Video
Photos
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特登嚟搵boey饮cocktail，又靓又好饮"飯後未倦跟我逛逛再送你回家" 三文魚籽拌生拆蟹肉蒜香橄欖油意粉很好吃。cocktail推薦，well garden,tequlia sunrise, beryl, black Russian.
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地點當然是超級方便，就在太古廣場裏面.服務很不錯，服務員客氣、親切、主動、友善.夜晚套餐的味道也很好！另外要點讚這餐廳提供素食套餐選擇; 但另一方面，也要批評素食套餐的（價錢一樣)味道有待改善。 另外順便也鼓勵餐廳吧！雖然很多食評家(例如米芝蓮與黑珍珠的評審)也感覺這餐廳非常有大概十年前上海餐廳UV的影子, 但怎樣說也好,這是香港餐飲體驗的突破吧！The location is super convenient, right inside Taikoo Place.The service is really good, with polite, friendly, proactive and hospitable waitstaff.The flavors of the evening set menu are delicious as well! I also have to commend the restaurant for offering vegetarian set menu options; however, the taste of the vegetarian sets (at the same price) could use some improvement.I'd also like to give the restaurant a shoutout! While many food critics (like the Michelin and Black Pearl reviewers) feel this place has shades of the Shanghai restaurant UV from about a decade ago, it's still a refreshing take on the Hong Kong dining experience!
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除咗聲色藝及好有❤️嘅古食譜嘅手功菜以外，服務真係不得了。 食物就睇相都知有心機 - 刀功、時間、火候 - 缺一不可。特別係個岳飛鴨 - 煙燻味恰到好處同個皮脆卜卜不特止，連鴨腸，鴨肝都處理得好出色😋就睇得出師傅嘢功力👍🏻服務更加不得了 - 唔只非常配合每道菜嘅聲音畫面咁上菜，連幫客人影相亦非常熱誠及有經驗，務求客人有一個美好嘅回憶！就算食唔晒嘅食物，都有專業嘅建議，充分表現出對食物嘅專重。真係要好似小妹妹咁問 - 點解可以咁優秀😆
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食物質素非常超級好，每樣餸也非常很有特色，環境也非常獨特，舒適，而且服務態度也非常好，餸菜的溫度也保持很熱，如果一班人選擇這裏也是一個不錯的選擇，所以特意送上好評
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今晚黎到金鐘太古廣場既䭘，有野食有故事聽，而依家就正正係講返大家都比較熟悉既宋朝。而呢度中打係一路講返宋朝既故事，再配以聲畫講解每一道餸既意景，係真正視覺同味覺既享受。開封府 • 山海兜【海鲜 •時蔬•竹筍•鮮菇】釀有多樣食材既山海兜，精緻得來，亦有多樣口感，海鮮既鮮味，菜既爽脆，香菇軟腍，配合起來亦無破壞佢既和諧感宋嫂魚蓉羮【筍絲•鲜菇絲•鮮魚肉絲•芫茜】魚蓉羹材料滿滿，每一啖都係好鮮甜，連唔食芫茜既我都唔覺得難食，反而冇左芫茜味反而可能會唔夾宋高宗 • 蟹釀橙【大閘蟹粉 •大閘蟹肉 •鮮橙 •橙肉】我從來都冇諗過大閘蟹同橙一齊煮會夾，但事實係，大閘蟹粉太多會好滯，但連埋橙既citrus 係可以中和到果種油膩，處理得岩岩好二十年陳花雕海上鮮【海魚 •花雕酒 •蓮子 •薏米】清蒸既東星火喉控制得冇可挑剔，但最令人驚艷係佢個汁，唔係一般既蒸魚豉油，而係濃濃既花鵰酒既香味，配上脆米薏米同蓮子，豐富左口感之餘，不失魚既鮮甜蘇軾慢煮東坡肉【鮮腩肉 • 花雕酒 • 香料】講到宋朝，大家都一定會識既蘇東坡，講到東坡肉，大家一下就諗起肥豬肉，油膩，但事實係，全部人都係鐘意佢。上菜時仲會配上白飯，完全係毫無抵抗力，因為東坡肉係入口即溶，醬汁微甜，送飯一流岳飛將軍燻烤全鵝【鹅•鵝肝 • 鵝腸•鵝腎】烤全鵝係連埋內臟，有邊個又會諗到，鵝肝鵝腸鵝腎。鵝肉油脂豐腴，好香口，碟底仲有鵝肝，鵝腸，鵝腎，份量十足之餘，全部都經過精心烹調，爆過，連埋蝴蝶包一齊食就fit 晒禎州鰒魚油潑魚兒【鮑魚•鮮魚麵】椒鹽鮑魚炸得黎又香又有少少辣，配上煙煙韌韌既魚麵，我個人就比較鐘意重口味既鮑魚，好惹味。酒香酥黃獨 • 送客湯【芋蓉•酒香朱古力•甘草，蓮子•蜂蜜】去到最後既送客湯，先飲凍茶，由甘草，蓮子同蜂蜜沖製而成，另外係芋蓉包裹住酒香朱古力做甜品
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