唐閣

I have this practice of going counter intuitive during festivals, say in CNY I will go to non-Chinese restaurants while in Christmas I will do the opposite. In this holiday I have picked T’ang Court in The Langham Hong Kong, arriving on the day after Christmas, to revisit this Michelin 3-star restaurant I last came two years ago, to see whether they continue to keep to their high quality.We are seated on the upper floor, and the décor has not changed, with good distance between tables to offer space and privacy. The plush carpet and golden walls offer a luxurious vibe, with some new modern photographic art pieces on the walls providing a nice and interesting contrast.After we finish ordering, the staff provides us with a complimentary amuse bouche. The Spicy Salt Abalone 椒鹽鮮鮑魚 is very tasty, with the abalone tender and not rubbery in texture, seasoned by the appetizing spicy salt which has a slight kick of chili but not excessively hot. Very good.I have a bottle of Mount Pleasant Lovedale Semillon 2014 ($1,050) from Australia Hunter Valley to go with the food on the night. It has a nice lemony nose, honey with lanolin, exhibiting classic varietal characters. On the palate, the fruity and mineral acidity is pleasant and versatile, matching with most of the food.To start, we have Crispy-fried Intestine 脆皮炸大腸 ($200). An evil yet very delicious dish, the intestine has a crispy surface, easy to chew and not tough. Already nicely marinated, the flavours are further enhanced by the sweet and sour sauce on the side, highly appetizing. It is also big in portion so probably a bit too much for two person. Very good.Next, we have Baked Stuffed Crab Shell 釀焗鮮蟹蓋 ($360 each). A signature of the restaurant, this is probably the most expensive baked crab shell in town but equally in my opinion the best in taste. With a golden crust, the crab shell is stuffed with plenty of crab meat with a small amount of onion and cream sauce to add sweetness and texture, but still predominantly crab meat. I like the original taste without any Worcestershire sauce. Excellent.For the soup, I have Braised Mixed Seafood with Bean Curd in Hot and Sour Soup 陳醋酸辣海皇羹 ($280). The hot and sour soup is my favourite order, with this one having a great balance of sourness and spiciness from the aged vinegar and chili. There are plenty of premium seafood, including scallop, prawn, crab meat, and lobster, adding umami and texture. However, the broth is a bit too thick for me. Good.For my wife she has Shredded Duck, Fish Maw with Mushroom and Chinese Chive Soup 花膠鴨絲羹 ($280). The soup has plenty of shredded duck, fish maw, and mushroom, fragrant also from the chopped Chinese chives scattered on top. The roasted duck is good in seasoning, with taste of the soup deliciously rich but not feeling heavy in MSG. Very good.Then comes Stir-fried Sliced Lamb with Garlic, Scallion and Bean Paste Sauce 京蔥獨蒜羊仔柳 ($480). The sliced lamb meat is tender, with a nice taste from the bean paste sauce. The chef has cleverly used solo garlic which is less overpowering on the smell or taste. And together with scallion, it is simply fantastic. The ingredients and cooking techniques might not be very fancy, but able to appreciate the quality of each component and combining to the best effect is testimony to the chef’s prowess. Very good.The last dish we have is Braised Grouper Head and Brisket 生炆斑頭腩 ($500). Served in a sizzling hot claypot, the grouper is meaty and nice, with the flesh tender while the surface is caramelized beautifully. The mushroom, tofu and roasted pork are equally delicious. After finishing we did not see a big puddle of oil remaining in the claypot, another indication of the chef’s mastery in cooking. Excellent.For dessert I have Baked Sago Pudding 蓮蓉西米焗布甸 ($70). My childhood memories, the pudding is freshly baked, very hot with caramelized surface. The sago pudding is appropriate in sweetness, with the lotus seed paste rich in flavours and also not too sweet. It did bring back a lot of happiness, helping me to recall the time when I have this dessert almost weekly when going out with my parents for dim sum. Excellent.My wife has Double-boiled Papaya with Dried Peach Gum 冰糖桃膠燉木瓜 ($70). The soup is perfect on the sweetness, with the papaya ripe and also delicious. The healthy peach gum adds a gelatinous bite to the soft papaya to create an interesting mouthfeel. Very good.We also order Sesame Rolls 濃香芝麻卷 ($60) to share. Not many restaurants will make this dim sum as it takes a lot of effort while not able to charge much. And here the sesame rolls are rich in flavours, and also having a good gelatinous texture. Very good.Apart from our ordered dessert, the restaurant has a complimentary Petits Fours, including Pineapple Tart which is made in the shape of a pear, with the pineapple paste having chunks of the fruit and not too sweet. The Osmanthus Cake has wolfberries and sweetened osmanthus, also not too sweet. A premium treat. Very good.Service is good, with the staff attentive, professional, and courteous. Like most Chinese restaurants, I would hope they can spend some time explaining each dish as that would help to connect the diners even better with the food. The bill on the night is $3,553 after a 15% discount from my hotel membership. Best baked stuffed crab shell in town. continue reading

有返啲米芝蓮，環境真係冇得彈，裝修得典雅又有格調，燈光柔和，氣氛一流，感覺好似置身喺美食嘅殿堂。先講講嗰道牛肉啦，望住碟上嘅兩舊牛肉，好似兩粒閃亮嘅寶石咁。牛肉煎得恰到好處，外層微微焦香，好似著咗件靚靚嘅棕色外套，裡面嘅肉質嫩滑多汁，一咬落去，肉汁即刻爆晒出嚟，滲透住濃郁嘅肉香，頂頭嘅蘋果粒帶嚟咗少少嘅清甜，中和咗肉嘅油膩感，真係絕配！同普通茶餐廳嘅牛扒相比，呢度嘅牛肉質素明顯高幾個檔次，無論係肉嘅選材定係烹調嘅火候，都係專業級數。不過呢，份量有少少細，對於大胃王嚟講可能唔夠喉。再嚟睇下嗰個炸物，金黃酥脆嘅外皮，好似披咗層閃亮嘅黃金甲，裡面包住嘅餡料口感豐富，外脆內軟，脆口聲音都好誘人。同外國嘅炸薯條相比，呢個炸物嘅層次感更強，唔單單係得個脆字，裡面嘅餡料仲帶有獨特嘅風味，真係令人驚喜。仲有嗰條魚，魚肉鮮嫩無比，好似豆腐花一樣滑溜，表面煎得微微金黃，帶住陣陣嘅焦香。底下嘅配菜好似一個神秘嘅寶座，承托住魚肉嘅鮮美。同日本嘅刺身相比，雖然少咗一份原始嘅鮮味，但呢種烹調方式令魚肉嘅口感更加豐富，多咗一份溫暖嘅感覺。講到龍蝦，蒜蓉鋪滿晒成條龍蝦，蒜香撲鼻而來，龍蝦肉彈牙爽口，吸收咗蒜蓉嘅香味，每一啖都係滿滿嘅幸福感。不過蒜蓉有少少偏鹹，搶咗少少龍蝦嘅鮮味。同平時大排檔嘅蒜蓉蒸龍蝦相比，呢度嘅龍蝦肉質更加新鮮，處理得更加乾淨，但價錢方面就相對貴咗少少。最後講講個燒鴨，燒鴨皮脆肉嫩，油光閃閃，好似塊閃亮嘅紅寶石。皮下嘅脂肪烤得啱啱好，入口即化，鴨肉嘅味道濃郁，滲透住傳統嘅燒味香氣。細細個嘅時候，屋企人成日會買燒鴨返嚟加餸，一家人圍住一齊食，好溫馨。而家喺呢間餐廳食到咁正嘅燒鴨，好似返番去童年嘅美好時光，真係令人回味無窮。總體嚟講，呢間餐廳嘅出品真係唔錯，食材新鮮，烹調精細，雖然有少少小瑕疵，但係瑕不掩瑜，絕對值得一試！咁當然米芝蓮嚟講，佢都仲可以做得再好好多 continue reading

在唐閣訂了一間房，招待遠方來的朋友，我們一行24人，2圍枱。房間挺舒服漂亮的☺️，有幾張梳化讓我們歇息聊天🥂。起初我們來到時，人手比較少，叫了點酒水，好久才有人端上飲品🤔。後來晚餐開始後，就有四個店員負責上菜，節奏回復正常👌🏻👍🏻前菜送了一份椒鹽一口鮑，香口惹味。我們點了套餐：👉🏻釀焗鮮蟹蓋🦀炸蟹蓋份量很大，有一隻手掌的大小，釀滿絲絲的蟹肉😍，混合了沙律醬以及洋蔥，味道鮮甜，炸了後更加有口感。👉🏻竹笙菜膽燉官燕味道清淡，官燕份量正常。👉🏻清蒸東星斑🐟東星斑中規中矩，不會蒸得過熟。👉🏻鵲巢露筍帶子蝦球🦐蝦球又大又爽口，帶子正常，鵲巢像是炸了的番薯絲，甜甜脆脆的襯托。👉🏻原隻南非鮮鮑魚花菇鵝掌鮑魚、花菇入味，鵝掌煮得軟滑。👉🏻脆皮炸子雞🐔雞皮很脆，內質不鞋，但可以更滑溜~👉🏻上湯鮮蝦雲吞稻庭麵鮮蝦雲吞可以的👌🏻，稻庭麵口感軟身，小編自己比較喜歡吃煙韌的。👉🏻合時甜品杏仁蛋白茶，味道香濃軟滑，吃完正餐後吃挺滿足的🥰。👉🏻精美甜點啤梨鳳梨酥，吃下去是鳳梨酥的味道，預熱後上枱，吃起上嚟香甜鬆化。桂花糕，味道清清的。👉🏻蜜汁餞叉燒另外點了一份叉燒，叉燒肥瘦均勻，表面燒得焦香，外層塗滿了蜜汁，甜而不膩🤤。最後結帳時，店員有提醒我們join會員有八五折👍🏻每人$1800，整體而言，是米芝蓮三星應該要有的質素，未去到讓人即時想encore🤔 continue reading

椒鹽一口鮑 用香口打頭陣🤫🤫仲要係餐廳送的無論打卡放上網定在場食都夠哂體面北京片皮鴨 二食油分剛好配菜同出面有少少分別，加多咗辣椒， 幫味蕾增加咗層次感….肉身仲了生菜包， 香口得黎有蔬菜，成件事睇落健康咗🤫🤫哩然個比例上差唔多三味龍蝦🦞太多人每人分唔到好多😁😁如果俾多舊我會試真啲皇牌菜 真係必點唐閣主打嘅鮑魚加海參，加上佢地個汁， 唔撈飯真係哂咗點咗唔會後悔薑蔥魚腩煲楊州炒飯冬菇伊麵本人唔好伊麵嘅情況咗都食咗兩碗因為真係出色👍🏻👍🏻鳳梨酥餐廳送埋，現場熱辣辣即食好香， 打包咗返屋企食一樣覺得好味加上佢嘅外表，又可以用嚟打卡😁😁杞子桂花糕都係送嘅😋😋呢個南乳餅好值得試味道好特別有種鹹香味😋😋😋😋😋 continue reading

我是因為米其林3星而來的，非常的期待他們的美食。可惜食物和料理都非常普通，完全沒有米其林的水準。真的非常的失望。我點的是午市$1680套餐，真的一點都不值得。尤其是那個炒飯，又乾又沒有味道，自己炒都比較好吃。甜品也非常的普通，路邊的小吃店都有。米其林是否要重新評估一下他們的星星⋯⋯ continue reading