麗晶軒

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眾所周知，受得氣嘅XO仔乃「檳」客一名，一收到風啱啱翻新咗冇耐嘅「香港麗晶酒店」於其星級中菜廳「麗晶軒」舉辦「Champagne Rare Millésime晚宴」（$2,750/位），細佬其中最愛飲嘅檳檳喎，當然係要立即報名參加啦！五星級酒店室內面積寬廣闊落，就連走廊通道都有氣派過人。包場活動梗係要曬啲靚相為香檳品牌賣埋廣告啦！空間感足嘅用餐大堂光線柔和，估計係為配合貴客可欣賞落地玻璃窗外嘅夜景而設。中餐黎講氣氛絕對屬羅曼蒂克，但影相就難度高咗；入口處明明擺放著美酒主角，自己卻唔係好捕捉得到。每組客人都有自己張枱，私人空間足，厚墊椅櫈亦十分舒適，餐桌上嘅花花擺設有種典雅嘅氛圍。每位席上擺有齊備嘅自用餐具及酒杯陣，非常有氣勢！玉造魚魚筷子座尤其可愛菂薂。為咗要襯托六款不同年份嘅Rare Millésime佳釀，大廚劉師傅悉心設計咗多道以海鮮為主嘅菜單，香檳及菜式嘅次序都係由簡單清新開始，逐漸進化到陳年複雜啲嘅。燙金餐牌同珍稀香檳嘅靚樽色調仲要係一模一樣架，有心思極！入座後不久，即有專人呈上歡迎酒酒Rare Millésime 2013，清新淡雅嘅香檳尤其消暑。年輕嘅Resxxxx哥哥每次都會先展示酒樽，等待客人點頭後先會斟出，有禮專業得很！早到除咗可以早飲之外，仲有時間細閱主辦單位備製有關珍稀香檳「Rare Champagne 」嘅小冊子。人一到齊，先有演講部份。每道餸上場時都係先上香檳後上食物，明顯邊個係主角！即場對比下，除咗睇到第二枝Rare Millésime 2008 (Magnum) 啲氣泡幼細啲之外，飲落其礦物味更為突出。麗晶三小碟：所有食物已預先分好一份份，其中前菜以拼盤呈上，高雅簡潔。相相影得唔係太清楚，其實右方件黑魚子龍蝦凍下面有舊蜜瓜墊底，連埋上面以黑魚籽點綴嘅龍蝦啫喱食落去，小點咸咸香香，同香檳嘅礦物味都幾夾嘅。下方件蘿蔔絲脆蝦餅個唐芹味好出，敗筆在於個蝦膠腍而不爽彈。拼盤中個人覺得左手邊件化皮乳豬件最正，皮層真如餸名般酥化香脆，仲要預先去哂肥喎，食後完全唔覺得佢邪惡呀！第三枝香檳Rare Millésime 2006 (Magnum)色澤顯著地比之前兩款深色，飲落多咗陣煙燻味。蟹皇白玉蒸龍蝦球：白雪雪嘅龍蝦球個肉身較薄所以唔得爽彈，幸好師傅用得夠多油去泡煮先叫做救得返，不過招牌菜黎講就甚為失色。第四枝香檳Rare Millésime 2002個果味濃得黎好純厚，嗰種果香當真如在場嘅侍酒師Thoxxx哥哥所講咁有陽光氣息，形容得極為貼切！脆釀鮮蟹蓋：脹卜卜嘅蟹蓋外層酥脆不油膩，餡料中嘅蟹肉量足且質感幼嫩，不用多點醬油已夠鮮甜。終於輪到全晚最貴嗰枝Rare Millésime 1988香檳登場！上咗年紀嘅香檳有陣強烈嘅古酒味，第一啖飲落去仲以為自己飲緊白酒，當中嘅酸度頗高，XO仔自認不懂欣賞太重口味，始終偏愛年輕嘅代表囉！老菜脯薑蔥焗法國海鱸魚：為配陳年佳釀，大廚專登從雲南搜羅咗啲有返咁上吓年資嘅老菜脯黎烹調鱸魚去襯托一番。或許期望過高，菜式冇乜魚味之餘，唔講真係食唔出有老菜脯嘅成份喎！壓軸上場嘅粉紅色香檳Rare Rosé Millésime 2014感覺上最好氣同最有活力嘅，同時又好馥郁細膩，就好似溫柔與激情嘅結合咁，勁啱細佬口味！香草法國乳鴿脯伴鴿崧脆酥盞：可能因為有靚香檳相伴嘅關係，肉厚嘅鴿脯鬆潤得黎散發出嘅肉香都好似有啲果味咁，右手邊嘅鴿崧脆酥盞下脆上軟嫩，同樣美味。雅枝竹黃耳炒百合：小肥一向怕齋，只能話小碗中嘅菜菜好清囉！藤椒海皇鴛鴦米：於桌上淋上湯汁嘅泡飯熱力十足之外，脆米亦可保持最佳嘅狀態。半脆半腍嘅鴛鴦米最正，不過海材主要用上軟腍嘅魚肉，唔覺有蝦蝦或者係帶子，口感就好似少咗啲爽嫩嘅元素，加上濃烈嘅椒味蓋過咗海皇應有嘅鮮味，飯品變得有啲欠缺完整性。奶皇鳳梨焗西米布甸：細細杯嘅焗西米布甸份量啱啱好，微甜唔會溜，唯一布甸偏乾同有少少硬化咗，估計係焗耐咗所引致。尖沙咀名酒店之兩星中菜廳「麗晶軒」環境高雅有氣派，加埋個靚景，地方絕對殺食！年輕嘅服務生專業體貼，失望在食物質素有點兒參差，雖然唔難食，但係配襯矜貴嘅「珍稀香檳盛宴」明顯有啲位未做到足。 continue reading

📢每一年嘅重要日子都係想對自己好一點，找自己喜歡嘅食物滿足一下自己 。今次揀選尖沙咀 #麗晶酒店 嘅中菜廳 #麗晶軒 ，最出名亦係最想食嘅當然係 「#片皮鴨 」🦆.📢始終都係高級酒店🏨，亦係 #米其林二星⭐️⭐️ 餐廳一定有高水準嘅質素，從服務態度方面開始，各服務員🤵🏻‍♂️照顧周到，殷勤招待同關顧，絕對係有賓至如歸嘅感覺。環境恬靜舒適，燈光稍為昏暗有情調，嘆住美酒佳餚🍸嘅同時可以欣賞維港夜景🌃，非常美好😊.———————————————————————————.🥢香烤片皮鴨🦆💬的而且確認為係暫時食過最好食嘅片皮鴨，真真正正係片皮而唔係片埋肉，一共片出二十多塊大細相約嘅鴨皮，可見到原隻鴨在客人面前處理嘅時候係極到飽滿，時間同火喉亦控制得非常之準確 。淨係醬料同配菜都已經係相當之有誠意，京蔥、青瓜🥒、菠蘿🍍、青木瓜、柚子、紅椒🌶️，加埋三款醬汁（傳統海鮮醬、桂花梅子醬、黑蒜辣椒醬）與6款不同口味嘅辣醬，真係好有不同嘅口感 。皮薄鴨皮又香酥，一鴨三食都夠晒滿足 。二食係炒鴨崧伴生菜🥬，三食係香脆鴨崧卷，真心係相當滿意🦆.🥢廿五年果醋醉肘子🐽💬點咗兩款前菜小吃過下口癮，呢款即係醉豬手，去晒骨，啖啖肉，有厚切同薄切兩種口感，重點係25年嘅果醋畫龍點睛，相當美味😋.🥢黑松露窩貼大蝦🍤💬蝦多士頂級版本，黑松露嘅油香，加上超爽彈牙嘅大蝦，完全唔會油膩，將蝦同多士二合為一，係色香味俱全🤤.⚠️仲有鬆化合桃作餐前小吃，餐後嘅精選甜品亦相當精緻，當然生日仲有生日蛋糕🎂，真係非常滿意同開心，謝謝🙏🏼 continue reading

To celebrate my wife’s birthday, we return to Lai Ching Heen, one of her favourite Chinese restaurants. Located at The Regent Hong Kong in TST, it has been awarded Michelin 2-star status since re-opening two years ago after the renovation of the hotel.The many jade themed decorations and design elements highlight a luxury and comfortable ambience, and we are seated at the same table from our last visit, looking out to the Victoria Harbour and the HK Island on the opposite bank.To start I have a glass of Piper-Heidsieck Rare Millesime 2013 ($498). A beautiful Champagne not only because of its nicely designed bottle, its delicate aromas of white flowers, blood orange gradually evolves to more kumquat, with delicious almond and yeasty flavours.For starter, we have Pork Knuckle with 25 years Fruit Vinegar 廿五年果醋醉肘子 ($198). The chilled pork knuckle has been marinated in Mei Kuei Lu Chiew, showing a very rich and nice rose and wine fragrance, with a good bite especially on the skin. Paired with a 25-Year Aged Fruit Vinegar, the meaty knuckles are delicious and have an appetizing sweet and sourness.For the soup, my wife has Double Boiled Fish Maw and Sea Cucumber 花膠燉遼參 ($580), with the clear yet intensely flavoured supreme soup very delicious and rich in umami. With a spiky sea cucumber and a large piece of fish maw, it is a premium soup but worth every single penny on its great taste and first-class ingredients.For me, I have the Double Boiled Fish Maw and Sea Whelk 花膠燉響螺 ($340). Utilizing the same supreme soup, the sea cucumber is replaced by sea whelk, and as a result, the umami taste is even more intense. The sea whelk is also cut into strips to make it easier to eat and chew. A pure pleasure to enjoy the soup.  Then comes Golden Frog Legs with Spicy Salt 椒鹽田雞腿 ($288). This is our favourite dish, with the frog legs coated with batter to deep-fry, meaty and not feeling a thick layer of batter. The seasoning of spicy salt is spot-on, flavourful but you will not overly spicy nor salty. The portion is also quite big, with about eight pieces so we can all savour to our satisfaction.Finishing the Champagne, I have the second glass of wine, this time picking Chateau Talbot Caillou Blanc 2020 ($198). A blend of Sauvignon Blanc and Semillon, the wine is lively and aromatic, with a waxy texture and nice lemon, bit of grassy, white peach, and ginger notes.Coming to the main dishes, the Wok-Fried Pork and Mixed Mushrooms with Homemade XO Chili Sauce XO 醬鮮菌爆黑豚 ($350) is very good, with the pork tender and not tough on the bite. The mixed mushrooms have different texture, with everything stir-fried together with a tasty XO sauce of slight spiciness and savoury delicious.The next is Steamed Garoupa Fillet Roll with Sichuan Pepper and Fruit Vinegar 藤椒果醋蒸斑卷 ($480). The steamed fish fillet is put on top of a fried gluten, with plenty of spring onion and Sichuan pepper put on top before pouring in hot oil to add fragrance. With some soy sauce and fruit vinegar to provide savoury and acidity, it is a new twist to the traditional steamed fish with good effect.The last one we have is Steamed Scallop with Crabmeat Roe and Tofu 蟹皇帶子蒸豆腐 ($230 half portion). The tofu is silky smooth, with a thick sauce poured on top, made with crabmeat and crab roes. With also the scallops on top and some Chinese kale on the side, it is a delicate dish but still rich in taste and flavours.  The last wine I have is J. J. Prum Graacher Himmelreich Spatlese 2022 ($228). A slightly sweet wine with a nice flinty nose, the Riesling has very good acidity so it is refreshing and elegant, and it is a highly versatile wine for Chinese cuisine in my opinion.For dessert I have Baked Sago Pudding with Pineapple and Custard Cream and Crispy Almond Chip 奶皇鳳梨焗西米布甸拼杏仁脆餅 ($86). The baked sago pudding is served in a cute mini-cup, with some pineapple pieces inside which provides a bit of sourness to balance the sweet custard cream. With a piece of crispy almond chip on top to provide a contrast in texture, a satisfying conclusion.My wife has Double Boiled Sweetened Dried Longan Soup with Japanese Gingko Nuts and Peach Gum 紅棗桃膠燉日本銀杏 ($96). A more delicate dessert, with the soup appropriate in sweetness, and the healthy combination of gingko nuts, peach gum, and dried longan good for digestion.  The Petits Fours are assortment of traditional dim sum, including deep-fried sesame ball, walnut biscuit, custard glutinous rice ball, sesame roll, matcha puff and lotus paste puff. Not only beautiful in different colours, the different texture of crunchy, chewy, crispy and soft are all testimony to the mastery of cooking by the chef and his team.  Service is very good, with the staff friendly and attentive, and the sommelier is very professional and has offered good recommendation on wine pairing. The bill on the night is $4,026 which is reasonable considering the quality of the food, the impeccable dining experience, and the wonderful service. It remains one of our top favourites of Chinese restaurant in HK. continue reading

同朋友慶祝生日，朋友話想食富貴雞，就特登book呢度，環境好夠優雅食物又美味，作為慶祝嘅餐廳一流因為好多味食物都好好食，所以就淨係記低重點「富貴雞」黎到大大舊野，要朋友特登拎個鎚打碎佢，打碎完後隻雞仲有荷葉包住，之後侍應就開始分雞，雞肉勁軟滑，滑得黎仲有唔少汁，味道就唔係濃，好快就食曬成味菜朋友話以前食過嘅富貴雞比較乾身，呢度嘅就多汁，可能各處煮法唔同啦，總之好食就得最後有甜品請大家吃，大家就過左一個開心嘅生日會 continue reading

📌如果你都喜歡我的文章記得收藏+分享-ˋˏ♡ˎˊ- 今次襯好姐妹生日到訪了尖沙咀麗晶酒店的中菜廳「麗晶軒」享用午餐💗，裝潢富麗堂皇，更可眺望尖沙咀海旁，用餐環境舒適而且服務周到，體驗十分滿意👍🏻。麗晶軒特別之處是有超過百款的茗茶選擇，可因應個人口味作挑選，而且更有冷泡茶、氣泡茶等新穎選擇。┈┈┈┈┈┈┈┈┈┈┈┈┈┈當天品嚐了雲南古樹紅茶（$78）及蜜蘭單叢（$128），前者濃郁帶蘋果香，後者則是青茶，味道清新淡雅，我們都覺得紅茶比較好喝。享用食物前會提供一碟小吃琥珀合桃，絕對是一款令人停不了口的香口零食！𐂐 ⠜原隻鮑魚海鮮脆芋盒 $148 （8.5/10)當日MVP🌟！外層酥脆不油膩，芋泥軟綿夾雜着蝦肉，口感十分豐富可口🤤，另外鮑魚調味也不錯。𐂐 ⠜晶瑩荀尖鮮蝦餃 $66 (7.3/10)餃皮尚算煙韌但略嫌少厚，蝦肉爽彈亦混入了豬肉，調味清淡可能要自己額外沾醬汁享用。𐂐 ⠜精緻海鮮金魚鮫 $92 (7.8/10)賣相精美，金魚鮫裹入鱈魚、豚肉墨魚肉、蓮藕製作而成。外皮同樣煙靭，內餡吃到大塊魚肉及爽脆蓮藕😋，個人幾中意，但朋友就覺得一般。𐂐 ⠜黑松露窩貼大蝦 $92 （7/10)跟想像的窩貼有點出入，黑松露味欠奉，蛋漿感覺太多蓋過了蝦的鮮味，不推薦。𐂐 ⠜魚湯蟹拑脆香苗 $188 （8.5/10)魚湯味道濃郁😻，配搭脆米十分滋味，卜卜脆層次豐富，而且蟹肉厚肉鮮甜，喜歡喝魚湯要試！𐂐 ⠜烤軟骨乳鴿 $190 （8/10）乳鴿皮脆有油香，肉質柔軟，味道不錯。不過用刀叉享用真的有點難吃😹。𐂐 ⠜香芋蛋白燉鮮奶 $88 (8/10)蛋白表面有一層厚芋泥，口感棉密有芋頭香，蛋白質感軟溜似足奶凍😋，而且蛋香幾明顯甜度又剛好。最後生日餐廳贈送了一個小蛋糕，係朱古力蛋糕，跟Grand Hyatt那個很相似，難道是出自同一位甜品師🤔？┈┈┈┈┈┈┈┈┈┈┈┈┈┈ continue reading