麗晶軒

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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

麗晶軒是米芝蓮星級餐廳及全球最佳粵菜食府之一，而且餐廳擁有超美的維港風景，這次在老公生日，就跟家人一起來到這裡，體驗了他們的米芝蓮午市套餐，服務亦非常好，讓我感到非常滿足。餐廳的環境典雅，以玉石珠寶盒為靈感的設計，營造出靜謐而高雅的氛圍。套餐中的廚師點心拼盤是我最喜歡，特別是原隻鮑魚海鮮脆芋盒，外脆內鮮，口感層次分明，接下來的是紅菇菜膽湯，清淡可口，恰到好處。之後還有椒鹽黑豚肉、XO醬粉絲蒸蝦球的鮮味和榨菜火鴨絲撈蝦籽麵的獨特風味更是讓人回味，特別是撈麵的口感滑順，十分過癮。甜品方面，紅棗桃膠燉日本銀杏的搭配清新可口，而我們更點了乳鴿及壽包，壽包最為驚喜，搭配乾冰及盒子，一打開就成為拍照打卡的亮點，而且餐廳還特別為我們送上了生日蛋糕，so sweet! continue reading

服務非常貼心周到🙆🏻‍♀️美饌海鮮三式餃 蟹肉菜苗餃、雲丹黑虎掌菌龍蝦餃、XO 醬帶子餃每一款都好精緻 食材新鮮 鮮味突出海鮮脆春卷可以叫二人份 唔使要曬六條 太好了!! 入面係好彈牙既蝦滑狀 外皮香脆可口脆香鰻魚蘿蔔絲酥略嚴個蘿蔔絲酥有點散蜜汁黑豚叉燒 (半份)肥瘦適中 肉質軟淋淋蘿蔔絲酥皮 continue reading

爸爸大壽，本人對麗晶酒店維港景情有獨鍾，所以選了麗晶軒作生日飯。媽媽不良如行，酒店人員特別安排了電梯給老人家，獨立私房面對維港，環境一流。食物整體中上，味道適中，家人尤其讚乳豬夠脆不膩，蟹蓋超多新鮮蟹肉，外層香脆，內餡creamy,口感豐富，龍蝦彈牙大隻，無花菓鱸魚外層炸漿鬆脆，魚肉嫩滑，配了無花菓汁，酸甜有道幾特別，海底椰繡球菌燉湯好香椰子味，無味精，第一次食繡球菌，爽滑好味，最後酒店送上甜品架和特濃朱古力蛋糕，甜品精緻，有六款不同味道，大家因太飽吃不曬，件蛋糕超有驚喜！濃濃朱古力味和不太甜，入口即溶化！惟獨碟炒露荀比較失食，入口超咸，向服務員反應，酒店向我們致歉及免了這碟餸收費。老人家全晚吃得很開心，但房間燈光比較昏暗，好像不太適合吃中餐，及後服務員亦有調亮燈光，服務貼心。 continue reading

Exceptional service, the staff were very attentive and welcoming. They also provided advice and flexibility in adjusting the portion size of the dishes where feasible. We first had the prawn on toast which was decent, the shrimp wasn’t overcooked and the toast was thin and crispy. Suckling pig the skin was crispy and it was paired with a thin piece of bun. Tasted good but nothing too special could be skipped.Crispy shrimp dumplings the dumplings was filled with a big shrimp piece almost like a wonton. Again perfectly fried.Next we had the peking duck. The peking duck came in three courses. The second dish was duck served in lettuce wrap, each wrap was filled with meat which I wished they provided more lettuce instead to cut through the richness of all that meat. The third dish was duck meat wrapped in a crispy tofu skin which was a very innovative that I haven’t seen done in any other restaurant.We also had the stuffed crab shell and the baked sea whelk. Preferred the sea whelk as the Portuguese curry sauce that was cooked for the filling was really tasty. The stuffed crab shell was decent but a bit creamy for my liking.Sweet and sour pork the pork was super tender. Overall had a wonderful experience here, the food I would say its more the traditional guangdong cuisine no gimmicks or twists/fusion in flavors but each dish was just done rightly. Pricey but worth it as the experience you get and the quality of the food if exceptional. continue reading