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7-min walk from Exit F, Admiralty MTR Station
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Telephone
28208580
Introduction
The interior design is elegant and nature-inspired with large glass windows that fill the space with natural light. Every corner is creatively adorned as well. It specializes in the exquisite Fujian cuisine, offering signature dishes like Xiamen Ginger Duck and Popiah that are a must-try.
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Opening Hours
Today
12:00 - 15:00
18:00 - 22:00
Mon - Sun
12:00 - 15:00
18:00 - 22:00
*(Lunch - last order at 14:30)
(Dinner - last order at 21:30)
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
中菜千變萬化，今次朋友介紹食福建菜果然別有一番風味😋🔸紅糟燒澳洲龍蝦🦞龍蝦可能食得多，以福建嘅紅糟烹調龍蝦則較少見😋🔸香酥脆蝦棗🦐外層金黃酥脆，入面剁碎嘅蝦肉濕潤彈牙😋🔸香煎鮮蝦芋頭餃🥟外形精緻嘅餃子上面有薄脆配以金箔點缀，餃子以蝦肉芋頭為餡，蝦肉結實帶芋頭香😋🔸永春老醋海蜇凍啫喱口感嘅海蜇凍，清新彈牙。🔸手工包心荔枝肉🟤豬肉包住荔枝肉，用咸甜嘅醬汁包裹住，好濃郁👍🏻🔸紅糟燒澳洲龍蝦🦞龍蝦炸得外脆內嫩，紅噹噹嘅紅糟❤️ 味道獨特但唔會搶過龍蝦嘅味道，兩者平衡得好好👍🏻🔸茶王煙燻脆皮雞🐓脆皮雞煙燻後散發淡淡茶香，雞皮好似薄脆咁脆卜卜，雞肉仲好嫩滑😋🔸福州山蘇菜🥬🔸泉州風味海鮮炆飯飯粒吸飽蝦肉、小貝柱嘅原汁原味，仲有脆脆櫻花蝦撈埋一齊食，脆脆口感又香口。🔸花生湯配油炸鬼，手工黑麻糍🔸芋泥冰豆花💜🔸蜂蜜石花凍除咗福建菜，呢度仲有唔同嘅茶可以品嘗，啱晒朋友聚會嘆美食，飲返兩杯靚茶😋🐾貓奴足跡🐾🌐茗悅 (金鐘)📍金鐘金鐘道88號太古廣場二座港島香格里拉酒店8樓
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印象中好少專登去吃福建菜, 而我對福建菜的了解也不多. 多得朋友推介, 港島香格里拉的茗悅正正主打此菜系, 實在來得合時!甫坐下, 店員就送上迎賓茶 - 玫瑰花茶, 使來去匆匆的我, 喝一口好清香的花茶, 心情頓時平靜下來.茗悅的中國茶類共有18款, 例如白茶、綠茶、紅茶, 而我偏愛黑茶, 選老六堡($78/位)因為夠醇及甜. 熱熱的呼一口, 沉穩之餘又帶少少香甜, 很有層次, 更覺沒選錯~福建特色拼盤共五款小食, 店員說要按次序來吃, 令味道更佳~ 先介紹福州老酒醉蟶子, 是蟶子皇!! 酒味剛好, 蟶子半滑半爽, 配搭薄切青瓜, 酒汁誘人.永春老醋海蜇凍, 以花雕酒及紅酒醋泡製, 啫喱內的海蜇爽口帶甜, 層次豐富又開胃!蟹粉蟹肉小金杯, 賣相很可愛, 然而卻是 ‘小辣椒’! 辣中帶爽, 幾過癮的~閩南五香卷, 外脆內軟, 餡料是馬蹄粒、蘿蔔及五花腩, 油脂香口.百香漬金瓜, 以爽脆南瓜片卷成小花, 那種酸勁非常醒胃!廈門風味潤餅, 軟糯的薄餅皮包著紅蘿蔔、鮮蝦、豬油渣、花生、紫菜等食材, 本身已經好夠味, 若想吃得有風味, 以大葱作掃, 塗抹芥末醬/甜醬油/廈門辣椒醬. 非常貴氣! 帝王蟹肉魚肚羹用料十足! 以阿拉斯加蟹肉入餞綴以檸檬葉, 香氣獨特, 吃時不妨加少許醋提鮮.排列整齊、簡單地以香菜點綴, 就是這道醬油水煮大烏賊帶出的迷人之處. 墨魚煮至七成熟, 肉質嫩滑, 醬汁唔算濃味.不得了!!! 焦糖洋葱汁燒A4牛三角香氣四溢, 超級香口!!! 最特別是把桔仔汁唧在和牛上, 夾蔥及洋蔥絲同吃, 好正!!!紅糟本地三黃雞, 看似乾乾的外表, 實際是多汁嫩滑兼香甜. 紅紅的外表, 因為是用了紅酒糟, 看氣獨特~ 精釀豆腐盒拌山蘇菜, 這段美味菜式是內有乾坤! 豆腐內釀有紫菜及牛肝菌, 山蘇菜爽脆, 豆腐又夠軟滑, 全部食材配合得好好~來到重頭戲!!! 飄香红鱘飯! 大大隻菲律賓羔蟹, 多膏、香濃, 更用了甜度相比其他糯米高的圓糯米, 煙靭度與長糯米更是有所不同. 老六堡好好喝, 幾乎是由頭帶到尾~ 受朋友影響, 我也點了這杯cocktail, 主要是菠蘿、椰子味, sparkling之餘帶少少茶味, 幾特別.甜品是美美的芋泥冰豆花 , 一向都喜歡香滑綿密芋泥, 有馬蹄爽、哈密瓜、無花果. 冰豆花的軟硬度剛剛好~ 開心果椰蓉卷, 其實就是糯米糍, 開心果味不假, 皮也夠軟糯, 挺推介.也要一提, 餐廳裝潢帶微黃格調, 高尚有氣派, 無大桌亦有二人桌~
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I recently had my first Fujian meal at Ming Pavilion, the newest Fujian restaurant by Island Shangri-La Hong Kong. This restaurant holds a special significance as it was created to honor the founder’s mother, who hails from Fujian.The contemporary design of the restaurant is incredibly classy, providing a warm and inviting atmosphere that enhances the dining experience.We started our meal with traditional Fujian appetizer platters, which were a delightful introduction to the cuisine. The razor clams were particularly delicious, showcasing the fresh seafood that Fujian is known for. The waygu beef slices were also a highlight, tender and flavorful, perfectly cooked to enhance their natural taste.One of the standout dishes was the steamed glutinous rice with crab, which was both palatable and satisfying, capturing the essence of Fujian flavors.To conclude our meal, we indulged in some exquisite desserts that left us feeling completely satisfied.Overall, it was a memorable dining experience that not only introduced me to the rich flavors of Fujian cuisine but also celebrated the cultural heritage behind it. I look forward to returning to Ming Pavilion for another delightful meal!
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香港主打福建菜既反應好似比較少見。港島香格里拉入面既福建中菜廳茗悅，環境好大好典雅，菜式設計係傳統福建菜上再加左啲變化，每道菜精緻得黎充滿細節。1⃣️ 福建特色拼盤拼盤有五樣唔同既前菜，有閩南五香卷、福州老酒醉蟶子、蟹粉蟹肉小金杯、永春老醋海蜇凍、百香漬金瓜。造型精緻，味道都好豐富～2⃣️廈門風味潤餅包入五花肉、香菜、鮮蝦、紫菜、花生糖等等好多款唔同既食材，層次感十足！3️⃣ 帝王蟹肉魚肚羹蟹肉份量好多，入面有好多唔同配料，加入醋同埋胡椒粉食有種食緊魚翅既感覺🥰4️⃣ 醬油水煮大烏賊切好一片片，肉質鮮嫩彈牙。5️⃣ 焦糖洋葱汁燒A4牛三角牛肉油脂感滿滿，食落肉味香濃，建議配合底下蔥絲一齊食。6️⃣ 紅糟本地三黃雞醬汁甜甜地，外皮非常香脆，肉質滑嫩。7️⃣精釀豆腐盒拌山蘇菜釀入牛肝菌同埋啲豬肉，伴上山蘇菜食口感更佳。8️⃣ 飄香红鱘飯見到原隻红鱘蟹，糯米飯蒸煮出黎好香～加上滿滿蟹膏食更加滿足。9️⃣ 芋泥冰豆花豆花帶椰汁味，仲有芋泥、無花果等配料。1️⃣0️⃣開心果椰蓉卷面頭鋪滿椰絲，入面仲有啲開心果碎碎。
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隱藏於港島五星級酒店的中菜廳✨餐廳有茗茶師專門斟茶，非常專業，仲會一一講解茶葉。今次就揀咗雲南麥紅玫瑰茶，味道清甜，唔似平常飲開嘅西式玫瑰茶。呢種中國玫瑰花 葉片比較大，飲落去比較鮮甜。🍵*FUJIAN SNACK*福建特色拼盤🥠閩南五香卷，福州老酒醉蟶子，蟹粉蟹肉小金杯，永春老醋海蜇凍，百香漬金瓜Fujian Appetizers PlatterDeep-Fried Five Spice Bean Curd Pork Roll / Drunken Scotland Razor Clams with Qing Hong Rice Wine / Fujian 'Pie' with Hot Sour Mud Crab Meat, Lotus Root, Lettuce, Crispy Shallots and Kaffir Lime Leaf / Yong Chun Aged Vinegar Jellyfish Terrine / Pickled Pumpkin with Passion Fruit and Spring Onion Oil個人比較喜歡聖子同埋海蜇。海蜇口感好得意，又煙靭又脆。廈門風味潤餅🌯Xiamen Style "Popiah"呢個係廈門版嘅片皮鴨，佢亦都有跟唔同嘅醬汁*SOUP*帝王蟹肉魚肚羹🥣Fish Maw and King Crab Meat Thick Soup呢碗羹可以話係我今晚最鍾意嘅，蟹肉好鮮甜，再加少少胡椒粉味道更突出。*FROM THE SEA*醬油水煮大烏賊🦑Squid Poached in Premium Soy Sauce with Garlic, Leek, Spring Onions醬油味好濃，亦都滲入去每個魷魚度 好掛汁*MINNAN SIGNATURE*焦糖洋葱汁燒A4牛三角🥩Slow Cooked A4 Wagyu Beef Chuck Rib with Caramel Onion Sauce一開始睇落去好似叉燒，但原來食落去係和牛，而且夾住蔥食完全唔膩紅糟本地三黃雞🐣"Three Yellow Chicken" with Red Glutinous Rice Wine Lees Sauce同普通三黃雞唔同 呢個完全係匯入咗中國菜特色👅*VEGETABLE*精釀豆腐盒拌山蘇菜🌱Braised Veg*RICE*飄香红鱘飯🦀Steamed Mud Crab with Sticky Rice佢個飯好出色 烹煮過程仲撈咗豬油 好香口*DESSERT*🍬芋泥冰豆花🤍Sweet Taro Paste with Soymilk Pudding開心果椰蓉卷💚Pistachio Filled Cocomt Glutinous Rice Roll甜品就正常發揮，不過佢個開心果椰蓉卷都有驚喜 好煙靭 好似麻糬咁Chef Jack 唔單止煮野好食 仲好靚仔tim (心心眼😍)
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