Video
3-min walk from Exit B, University MTR Station
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Telephone
37237932
Introduction
Sha Tin 18 is a new concept for Hong Kong, serving authentic Cantonese and Northern Chinese cuisine in a lively show kitchen environment.Guests can choose to appreciate a front row view of the chefs in action in the show kitchens.
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Additional Information
週末、公眾假期及特別節日（包括中秋節、冬至及農曆年三十）的晚餐座位安排： 首輪： 下午5時30分至晚上7時30分 次輪： 晚上8时00分至晚上10時30分
Opening Hours
Today
10:30 - 15:00
17:30 - 19:30
20:00 - 22:30
Mon - Fri
11:30 - 15:00
17:30 - 22:30
Sat - Sun
10:30 - 15:00
17:30 - 19:30
20:00 - 22:30
*Dinner seating arrangement on weekends, public holidays and special festivals (including Mid-Autumn Festival, Winter Solstice and Chinese New Year's Eve):
First round seating: 5:30 PM - 7:30 PM
Second round seating: 8:00 PM - 10:30 PM
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Review (478)
作為沙田凱悅酒店的招牌中菜廳，「沙田18」將傳統中式料理提升至藝術層次。開放式廚房設計讓食客能近距離欣賞師傅們的精湛手藝，特別是片皮鴨的製作過程猶如一場美食表演——師傅以嫻熟刀工將烤鴨皮肉完美分離，金黃酥脆的鴨皮搭配砂糖的食法令人驚艷，油脂香氣與甜味在舌尖交融，難怪成為每桌必點。除了招牌片皮鴨，餐廳的客家菜系同樣出色。客家炒米粉鑊氣十足，米粉乾爽不油膩，搭配蝦乾、銀芽等配料層次豐富。雖然小籠包表現中規中矩，但其他點心如叉燒酥等卻意外地出色。裝潢融合現代簡約與中式元素，落地玻璃引入自然光，用餐環境舒適宜人。建議提前預訂窗邊座位，在品嚐美食的同時，還能欣賞沙田的開揚景致。米芝蓮推薦的實力，從食材品質到服務細節都令人滿意，是值得專程造訪的中菜殿堂。
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我同先生喺沙田Hyatt成婚，特意揀沙田18慶祝我哋嘅周年紀念成餐飯我哋叫咗片皮鴨等signature菜式，但食完諗返轉頭都諗唔到邊個菜式係最令人印象深刻相反，甜品就令我一世難忘訂枱時我已向職員講低想在甜品寫Wedding Anniversay，去到order完甜品，職員遞上嚟嘅甜品冇祝福語，向職員查詢之後，職員道歉話漏咗於是再另外遞咗一碟寫咗字嘅白朱古力牌俾我哋啲字醜陋不堪，一睇就知臨急臨忙寫，仲要唔係專業我實在難以想像一家高級餐廳會有如此水準老公問我下年仲去唔去返呢間酒店慶祝周年，我真係不了
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Dinner with the DuckFans. Have been meaning to try for so long. Here’s what we had. Sweet pickled turnip- very tasty. Asked for seconds.脆皮五花腩肉- so very fatty. 籠仔糯米蒸腩排- a spin on the classic yum cha nostalgia; pork ribs were nestled into fragrant, sticky glutinous rice and steamed together in a bamboo basket; effect was not quite there tho- rice fell apart when we bit onto the non-bite sized pieces.填鴨- came in 2 parts: the lacquered skin first, which we were instructed to take by itself- an abundance of oil burst in my mouth with every bite. The second half: skin and meat to be taken with the pancakes- came with an unusual condiment: garlic paste- which definitely overpowered any taste of the duck.特色東莞炒米粉-Fried Rice Noodles tossed with Prawns and Shredded Pork)- not much 鑊氣. Noodles had no crisped edges. 菠蘿咕嚕肉- quite a large portion; definitely quantity over quality. Thick with batter, not crunchy, meat did not taste fresh. Cloyingly heavy. 杞子瑤柱魚湯皇帝苗- changed to 菠菜. Fish soup tasted super fishy- probably why there were so many ginger shreds.蓮蓉西米布甸- probably the best dish of the nite: lotus seed paste was silky and not overly sweet.In summary: no next time.
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沙田18有名氣餐廳之選扁皮鴨必食推介就算訂左位都要預先預訂師傅會喺你面前起肉每塊皮都起得好乾淨，唔會黐肉鴨皮超香超脆😍店員仲會教你食咩位置點咩醬汁👍乳鴿都系要預留，即炸夠香夠味點少得小籠包，皮薄餡靚一家人慶祝節日夠哂適合夠得體好食😋😋
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食品質素相當一般，叉燒應該係外脆內嫩，佢就得個嫩字，即係我唔係食緊慢煮梅頭呀大佬；訂位時沒有提醒某些菜色要預訂，結果到場說沒片皮鴨；隨隨便便幾個菜已經貴到近900元一位，好唔好食既野好主觀下嘛，我個人就覺得肯定唔值架喇。食品既野見仁見智，佢係貴但又未到難食，我最多話佢性價比奇低，唔會話要俾一星佢。但我六點入場，食完幾味菜凳都未坐暖，七點半佢就話要趕我走喇，係咪痴線架？個場半吉既你話有下台人要入座，呃鬼食豆腐呀？一碟爛鬼叉燒收人兩三百蚊既地方限時坐個半鐘？？除非你想食一個性價比極低的中餐之後被人一腳踢走，我建議都係唔好來呢間爛鬼餐廳為妙！
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