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怡東軒位於銅鑼灣The Excelsior 酒店的中菜,擁有一星米芝蓮的中菜餐廳 (文華集團旗下),趁著平日晚上可以預約訂位來朝聖一下。食物普遍都不錯,叉燒是很有名的,非常淋身入味。櫻花蝦最有驚喜,值得一試!
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怡東軒位於銅鑼灣The Excelsior 酒店的中菜,擁有一星米芝蓮的中菜餐廳 (文華集團旗下),趁著平日晚上可以預約訂位來朝聖一下。


食物普遍都不錯,叉燒是很有名的,非常淋身入味。櫻花蝦最有驚喜,值得一試!
叉燒
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蟹鉗
$168
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川味龍躉球
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鹽焗雞
$658
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櫻花蝦
$168
30 views
0 likes
0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-03-27
Dining Method
Dine In
Spending Per Head
$700 (Dinner)
Recommended Dishes
叉燒
川味龍躉球
櫻花蝦
$ 168
  • 櫻花蝦;叉燒
Level2
8
0
即將消失的米芝蓮一星中菜館-怡東軒 Farewell to this lovely one-Michelin-starred Yee Tung Heen 幸好在最後倒數日子一嚐各種得奬菜色,可謂道道精彩!最後幾天,幸得好友眷顧,訂到位置之餘更預訂到鹽焗雞!最後幾天,大家要抓緊機會一覽各項風彩!Yee Tung Heen is closing down at the end of the month together with the torn down of the hotel The Excelsior. Every award-winning dish is a delicacy which is incredible, delicious and worth trying! Check out what I have tried below. 太白醉雞卷 拼 蜜汁叉燒 Chilled chicken rolls marinated with Chinese wine & Barbecued pork $98 + 228 醉雞卷清香爽滑,蜜汁叉燒肥瘦得宜,不會太甜!再來就是重頭戲:
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即將消失的米芝蓮一星中菜館-怡東軒 Farewell to this lovely one-Michelin-starred Yee Tung Heen 
幸好在最後倒數日子一嚐各種得奬菜色,可謂道道精彩!最後幾天,幸得好友眷顧,訂到位置之餘更預訂到鹽焗雞!最後幾天,大家要抓緊機會一覽各項風彩!Yee Tung Heen is closing down at the end of the month together with the torn down of the hotel The Excelsior. Every award-winning dish is a delicacy which is incredible, delicious and worth trying! Check out what I have tried below. 

太白醉雞卷 拼 蜜汁叉燒 Chilled chicken rolls marinated with Chinese wine & Barbecued pork $98 + 228 

太白醉雞卷 拼 蜜汁叉燒 Chilled chicken rolls marinated with Chinese wine & Barbecued pork
$326
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醉雞卷清香爽滑,蜜汁叉燒肥瘦得宜,不會太甜!

再來就是重頭戲:古法酒香鹽焗雞!幸好預訂到,如果大家想一試,記得於訂㡴時預訂啦!
古法酒香鹽焗雞 (需預訂)
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古法鹽焗雞即叫即做,新鮮熱辣辣
古法酒香鹽焗雞
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俾你影相後,師傅就會幫你上碟;拼得十分精緻,唯妙唯肖!雞肉香滑入味,非常香口。
及後,餐廳建議可以加米粉,黎個邪惡的- 雞油撈米!
雞油撈米
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精彩一浪接一浪,緊接的是美食之最大獎最高榮譽大獎-玉鱗魚躍逐金波 Steamed and sautéed egg with crab meat, sea urchin and mini goldfish dumpling $388 
蒸蛋白及菠菜汁魚池非常滑溜鮮甜,迷你金魚餃十分可愛,裹著鱈魚及鯪魚蓉,羊肚菌作小山,炒鴨蛋鮮蟹肉拌海膽作小沙丘。如詩如畫,是視覺與味蕾的享受!
玉鱗魚躍逐金波 Steamed and sautéed egg with crab meat, sea urchin and mini goldfish dumpling
$388
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梨釀鰒鱆烤肉 Traditional braised pork in braised pear with abalone, dried octopus 是另一名物!($168 /位pax )
清香軟腍的燉梨間藏著一塊層次分明的腩肉,配上腍滑入味的鮮味鱆魚鬚以及鮑魚,各種食材互相輝映,相得益彰!不愧為香港旅遊發展局 2016「美食之最大賞 - 至高榮譽金獎」的得獎菜!The braised pork belly is embraced within the braised pear. The sweetness of the pear paired up with the delicious pork belly to erase its greasiness. This award-winning dish is completed with the umami abalone and dried octopus. The rich flavours and textures make it stands out from the crowd!
梨釀鰒鱆烤肉 Traditional braised pork in braised pear with abalone, dried octopus
$168
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最後來一個清淡點的菜式結尾- 珊瑚白玉球 Steamed winter melon with crab meat, carrot paste and egg white ($268/份)
這款菜式美侖美奐,置中的白玉球的是清甜的冬瓜,圍繞著它的則以鮮蟹肉及甘筍磨蓉成的「鮮蟹黃」,中間尤如月亮般的是鮮炸淮山脆片,整體十分調和,既清爽又富口感!
珊瑚白玉球 Steamed winter melon with crab meat, carrot paste and egg white
$268
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臨別之時帶著依依不捨的心情,一別這間有水準的中菜廳。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-03-22
Dining Method
Dine In
Spending Per Head
$600 (Dinner)
Recommended Dishes
太白醉雞卷 拼 蜜汁叉燒 Chilled chicken rolls marinated with Chinese wine & Barbecued pork
$ 326
古法酒香鹽焗雞 (需預訂)
古法酒香鹽焗雞
雞油撈米
玉鱗魚躍逐金波 Steamed and sautéed egg with crab meat, sea urchin and mini goldfish dumpling
$ 388
梨釀鰒鱆烤肉 Traditional braised pork in braised pear with abalone, dried octopus
$ 168
珊瑚白玉球 Steamed winter melon with crab meat, carrot paste and egg white
$ 268
  • 珊瑚白玉球
  • 玉鱗魚躍逐金波
  • 太白醉雞卷
  • 蜜汁叉燒
  • 梨釀鰒鱆烤肉
Level4
221
0
怡東酒店3月31號就停止營業啦有幸趕喺3月底喺怡東軒飲到餐茶試哂一系列經典點心真係好滿足老土講句 經典之所以成為經典 真係唔係冇原因架其實齋睇相都知唔需要再點樣形容告別怡東軒 當然要叫哂佢嘅招牌菜啦雙生金魚餃伴鮑魚燒賣賣相靚到啲魚真係似游緊水仲要一雙一對咁食架懷舊灌湯餃我地有澎湃灌湯餃陣全餐最鍾意就係灌湯餃我覺得係我食過湯汁最濃郁嘅灌湯餃可惜而家已經唔多地方食到傳統灌湯餃啦連怡東軒都冇啦 不過都叫食過呀 無憾呀 哈哈綠萼紅梅鴛鴦菌呢個係菇全部都係菇其實係香煎野菌包同松茸蝦膠釀花茹又靚又好食呀紫氣東來龍皇腸有氣勢嘅蝦腸盆栽小蘿蔔好得意嘅盆栽外面好脆 入面好多餡料香蔥蟹肉燴飯綠色嘅飯呀呢個真係超好食呀仲有豉油皇炒麵呢個腸粉又係無得輸最後最後點少得甜品呢個芝麻卷好好好好食超級煙韌真係每樣野都無可挑剔呀喺臨別之前有幸食到咁多招牌菜再講一次無撼呀 哈哈 不過都真係唔捨得呀!
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怡東酒店3月31號就停止營業啦
有幸趕喺3月底喺怡東軒飲到餐茶
試哂一系列經典點心真係好滿足
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老土講句 經典之所以成為經典
真係唔係冇原因架
其實齋睇相都知
唔需要再點樣形容
告別怡東軒 當然要叫哂佢嘅招牌菜啦
雙生金魚餃伴鮑魚燒賣
賣相靚到啲魚真係似游緊水
仲要一雙一對咁食架
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懷舊灌湯餃
我地有澎湃灌湯餃陣
全餐最鍾意就係灌湯餃
我覺得係我食過湯汁最濃郁嘅灌湯餃
可惜而家已經唔多地方食到傳統灌湯餃啦
連怡東軒都冇啦 不過都叫食過呀 無憾呀 哈哈
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綠萼紅梅鴛鴦菌
呢個係菇全部都係菇
其實係香煎野菌包同松茸蝦膠釀花茹
又靚又好食呀
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紫氣東來龍皇腸
有氣勢嘅蝦腸
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盆栽小蘿蔔
好得意嘅盆栽
外面好脆 入面好多餡料
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香蔥蟹肉燴飯
綠色嘅飯呀
呢個真係超好食呀
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16 views
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仲有豉油皇炒麵
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呢個腸粉又係無得輸
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最後最後點少得甜品
個芝麻卷好好好好食
超級煙韌
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真係每樣野都無可挑剔呀
喺臨別之前有幸食到咁多招牌菜
再講一次無撼呀 哈哈
不過都真係唔捨得呀!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
2019-03-25 212 views
人們說您就要離開村莊我們將懷念您的美事1973年正式開業的香港怡東酒店,一直是銅鑼灣海旁的地標酒店,遂於2019年3月31日關閉!在我的成長歲月,也少不了「怡東」的片斷! 我們舉杯歡呼是祝賀您的功成身退,心裡畢竟有著十萬個不捨! 結業的日子愈近,「怡東軒」的座位愈難求,幸運的我們分別在 2月20日及3月5日兩度到訪,多謝搞手及公關的協助! 「怡東軒」的出品佳,已是眾所周知,故離別秋波,不再詳述,跟大家一起緬懷這兩個難忘之夜的傑出作品! 盆栽小蘿蔔 Deep-Fried Dumpling with Diced Chicken and Dried Shrimp 造型可愛的盆栽小蘿蔔,表皮薄脆帶煙韌,餡料香鹹細膩,原來它是一隻鹹水角!小蘿蔔的香與味,猶如初出的風韻,師傅將鹹水角久違了的風味重現,足以令味蕾雀躍不已! 手揼叉燒 Barbecued Pork 沒有硬銷什麼矜貴的黑豚肉,低調帶有焦邊的叉燒,肉質富層次、口感鬆軟適中、蜜味自然而不造作,總之就是讓人舒服又美味的手揼叉燒! 太白醉雞卷 Chilled Chicken Roll Marinated with Chinese Wine 雞卷
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人們說
您就要離開村莊
我們將懷念您的美事

1973年正式開業的香港怡東酒店,一直是銅鑼灣海旁的地標酒店,遂於2019年3月31日關閉!在我的成長歲月,也少不了「怡東」的片斷!

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我們舉杯歡呼是祝賀您的功成身退,心裡畢竟有著十萬個不捨!

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結業的日子愈近,「怡東軒」的座位愈難求,幸運的我們分別在 2月20日及3月5日兩度到訪,多謝搞手及公關的協助!

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「怡東軒」的出品佳,已是眾所周知,故離別秋波,不再詳述,跟大家一起緬懷這兩個難忘之夜的傑出作品!

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盆栽小蘿蔔
Deep-Fried Dumpling with Diced Chicken and Dried Shrimp

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造型可愛的盆栽小蘿蔔,表皮薄脆帶煙韌,餡料香鹹細膩,原來它是一隻鹹水角!小蘿蔔的香與味,猶如初出的風韻,師傅將鹹水角久違了的風味重現,足以令味蕾雀躍不已!

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手揼叉燒
Barbecued Pork

沒有硬銷什麼矜貴的黑豚肉,低調帶有焦邊的叉燒,肉質富層次、口感鬆軟適中、蜜味自然而不造作,總之就是讓人舒服又美味的手揼叉燒

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太白醉雞卷
Chilled Chicken Roll Marinated with Chinese Wine

雞卷扎實、味道柔和,最厲害是餘韻的酒香,蘊含著一股依依不捨之情!

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酒香燒鳳肝
Roasted Chicken Liver Glazed in Chinese Wine

一咬粉潤馥香的鳳肝,與醇酒相配,絕對是美不可擋之作!

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「怡東怡」的紫砂湯壼一出,便知是嚐湯的美好時刻!

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松茸榆耳黃耳燉雪蓮子
亞洲名廚精英薈 2016 - 「最佳口味奬」
Double Boiled Honey Locust Fruit Soup with Matsutake and Assorted Fungus
2016 Asian Culinary Exchange - Best Flavour Award

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雖然是素湯,但清甜幽香、富層次的湯韻絕不遜於肉湯。除了用料優質外,相信以多款水果熬製的湯底是經大廚精心考究的素湯關鍵!

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氣宇軒昂
沉魚落雁
Double Boiled Superior Soup for Gentlemen
Double Boiled Superior Soup for Ladies

湯品有男女之別,還是首趟的新嘗試!含海馬、杜仲、巴戟、瑪卡、螺頭和竹絲雞的氣宇軒昂是給男士的湯品,男與女配備不同的食材!

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至於女士的是沉魚落雁,配備花膠、松草、竹絲雞、螺頭、黨參和杞子等,滋補之餘,味道更來得香甜濃厚,配合湯的熱度,美味非常!

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梨釀鰒鱆烤肉
香港旅遊發展局「美食之最大賞 - 至高榮譽大賞 至高榮譽金奬」2016
Traditional Braised Pork in Braised Pear with Abalone, Dried Octopus
Hong Kong Tourism Board 2016 Best of the Best Culinary Award - Gold with Distinction Award


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玉鱗魚躍逐金波
香港旅遊發展局「美食之最大賞 - 至高榮譽金奬」2016
Steamed and Sauteed Egg with Crab Meat, Sea Urchin and Mini Gold Fish Dumpling
Hong Kong Tourism Board 2016 Best of the Best Culinary Awards -
Gold with Distinction Award

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除享有米芝蓮一星美譽,「怡東軒」多年付出的努力,所獲得的奬項就是最佳的證明!

玉鱗魚躍逐金波如一幅桂林山水畫,由羊肚菌砌成的山景,還有迷你金魚餃在蛋白海藻蒸蛋白中暢泳,我們更可品嚐海膽鮮蟹肉炒鴨蛋,有景象、同時擁有美味的得奬菜式!

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雙生金魚餃
Steamed Twin Gold Fish Dumplings

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我們對這為肖為妙與極之可愛的金魚餃,肯定帶有愛不釋手及不捨放口的極端矛盾!黑色眼睛是松露餡,而橙色眼睛是蝦肉餡,各有各滋味,只嘆以後何處覓金魚呢?!

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櫻花脆魚柳
Crispy Cod Fillet Coated with Sweet & Sour Sauce and Dried Cherry Blossom

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最欣賞櫻花脆魚柳的脆漿,為何沾上醬汁後仍可保持如絲細薄和酥脆,入口更是熱燙、魚肉嫩滑,真的了不起的廚功!

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古法酒香鹽焗雞
Baked Traditional Salt-Crusted Chicken with Chinese Wine

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因為工序繁複,每晚只能製作兩隻的古法酒香鹽焗雞

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由雞皮、雞肉至雞骨,甚至是雞油,都令大家拍案叫絕的古法酒香鹽焗雞 ,誰能代替您地位!

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預先請廚師留下的一碗雞油,不止拌飯,也用來拌乾米粉,一下子我們要來了五、六碗乾米粉,最終雞油一滴也沒浪費!

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雞湯野生雲耳煮萬壽果
Simmered Papaya with Brown Fungus in Chicken Broth

清香甜美的雞湯野生雲耳煮萬壽果,配搭出老少鹹宜的口味!

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綠萼紅梅鴛鴦菌
香港旅遊發展局 「美食之最大賞 - 至高榮譽金奬」2015
Twins Mushroom Platter
Mushroom Buns with Assorted Mushrooms
Shiitake Mushroom Stuffed with Matsutake and Shrimp Paste
2015 Best of the Best Culinary Awards Competitions -
Gold with Distinction Award by Hong Kong Tourism Board

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別以為是兩隻冬菇,實際一隻是香煎野菌包,以芳香的野箘作餡,口感香軟;而另一隻是松茸蝦膠釀冬菇,彈牙與香氣並重,再加配香脆的炸冬蟲草,菇香迷人!

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珊瑚白玉球
香港旅遊發展局 「美食之最大賞 - 金奬」2014
Steamed Winter Melon with Crab Meat, Carrot Paste and Egg White
Hong Kong Tourism Board 2014 Best of the Best Culinary Awards - Gold Award

集合溫婉與美態的珊瑚白玉球,吸引之處在於冬瓜球、鮮蟹肉、蒸蛋白和甘筍蓉帶山的柔和協調之美!

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醬油和牛崧炒飯
Fried Rice with Minced Wagyu Beef in Chef's Special Soya Sauce

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粒粒飽滿、色澤均勻、混和香軟和牛牛崧的炒飯,真叫我佩服!通常在飽餐一頓、甜品未嚐之前,只會淺嚐主食的我,就因為這個自家秘製醬油帶出的香氣,令我將整碗炒飯吃得光光,真的美味得很!

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香蔥帶子燴飯
香港旅遊發展局 「美食之最大賞 - 金奬」2014
Braised Rice with Scallops and Spring Onion
Hong Kong Tourism Board 2014 Best of the Best Culinary Awards - Gold Award

香蔥帶子燴飯的獨特蔥香,與及帶子的柔和與鮮彈,不管是醬汁和牛崧炒飯或是香蔥帶子燴飯,兩款主食冋樣能令我吃得開懷!

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懷舊栗子西米焗布甸
Baked Chestnut and Sago Pudding

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懷舊栗子西米焗布甸份量不小,但意外地沒有過甜,也不膩不滯,採用栗子蓉替代蓮蓉,絕對是妙極之選!

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薑汁奶凍
Chilled Ginger Milk Custard

少甜、滑溜、洋溢薑香的薑汁奶凍,清新又滋味!

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香甜綠茶脆薄罉
Pan-Fried Green Tea Pancake with Coconut Flakes, Peanut and Sesame

綠茶味道的薄罉皮煙韌帶香,與細密的椰絲、花生和芝麻餡十分匹配,帶出酥香又具口感的美味!

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紫薯壽包

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剛好是友人的正日生日,鬆軟、充滿紫薯香的壽包是必點的了!

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 「怡東軒」的蠔油豆和 XO 醬,必然打入我們懷念之列!

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多謝利是之餘,利是封也極具收藏的價值!

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再見了怡東酒店,再見了「怡東軒」,所有美味與美事永存腦海!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-03-05
Dining Method
Dine In
Spending Per Head
$1000 (Dinner)
Level4
2019-03-24 136 views
耳聞大名已久,未嚐一試已行將結業,實在可惜!還好食神眷顧,臨別秋波前收到好友好邀約;當天雖是另一半的生晨,能夠與一衆好友同享佳味、她當欣然應允!戰績彪炳!茶香!好友已多次光顧,點菜重任當然落在他身上了,當晚吃了多項得獎名菜,只是每日限定兩隻的「古法酒香鹽焗雞」早已被人預訂,未能一嚐,實在有點美中不足!頭盤兩款 - 酒香燒鳳肝及太白醉雞卷。酒香燒鳳肝~雞肝紮實味濃、配威或干邑似乎是不錯的選擇;一旁的酸薑,最能睇現味之平衡!太白醉雞卷~皮薄且爽;肉質嫩滑有酒香,加上養生的杞子,每人一件又豈會滿足,當然要打孖上啦。雙生金魚餃~未吃先來視覺上的享受,好一片荷塘月色!!活靈活現的小金魚閃閃生輝,從來覺得點心與甜點昰雙生兒,講究的不止是手藝;重要的還有準繩度,多一分、少一毫都影響整體的效果!啖著出色的金魚餃之餘也不忘留意其靈魂之窗,金色是蝦餃、黑色則是松茸百谷素餃。綠萼紅梅鴛鴦菌~這是「美食之最大賞-至高榮譽金奬」2015的得獎菜,又是未吃已被皮相吸引 - 花菇釀蝦膠;彈牙鮮香的蝦香配軟淋入味的花菇,不需多講!野菌包;內裡的松茸和牛肝菌,不讓前者專美,加上脆香的炸蟲草花及開心果碎,得獎確是實致名歸
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耳聞大名已久,未嚐一試已行將結業,實在可惜!還好食神眷顧,臨別秋波前收到好友好邀約;當天雖是另一半的生晨,能夠與一衆好友同享佳味、她當欣然應允!
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戰績彪炳!
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茶香!
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27 views
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好友已多次光顧,點菜重任當然落在他身上了,當晚吃了多項得獎名菜,只是每日限定兩隻的「古法酒香鹽焗雞」早已被人預訂,未能一嚐,實在有點美中不足!
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頭盤兩款 - 酒香燒鳳肝及太白醉雞卷。

酒香燒鳳肝~
雞肝紮實味濃、配威或干邑似乎是不錯的選擇;一旁的酸薑,最能睇現味之平衡!
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太白醉雞卷~
皮薄且爽;肉質嫩滑有酒香,加上養生的杞子,每人一件又豈會滿足,當然要打孖上啦。
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雙生金魚餃~
未吃先來視覺上的享受,好一片荷塘月色!!活靈活現的小金魚閃閃生輝,從來覺得點心與甜點昰雙生兒,講究的不止是手藝;重要的還有準繩度,多一分、少一毫都影響整體的效果!啖著出色的金魚餃之餘也不忘留意其靈魂之窗,金色是蝦餃、黑色則是松茸百谷素餃。
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28 views
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綠萼紅梅鴛鴦菌~
這是「美食之最大賞-至高榮譽金奬」2015的得獎菜,又是未吃已被皮相吸引 - 花菇釀蝦膠;彈牙鮮香的蝦香配軟淋入味的花菇,不需多講!野菌包;內裡的松茸和牛肝菌,不讓前者專美,加上脆香的炸蟲草花及開心果碎,得獎確是實致名歸!
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氣宇軒昂 (男) / 沉魚落雁(女)~
男女大不同,滋補的燉湯當然也有所區別!以紫砂壺盛載,既可保溫,也能提味。男仕湯有原隻海馬、巴戟、瑪卡、杜仲、麥冬、瑤柱、螺頭和和竹絲雞,清潤滋補,據說有消除疲勞、補腎強腰的功效。
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櫻花脆魚柳~
擺盤是否一定要雕龍鵰鳳?似乎末必!酥脆的外層配嫩滑的鱈魚柳,甜酸汁味道控制得宜,且粘粘的醬汁能造出拉絲的效果,一旁的鹽漬櫻花、美觀又實在。
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梨釀鰒鱆烤肉~
這味菜是得到2016「美食之最大賞-至高榮譽金奬」,原個雪梨去心、以燜燉方式烹調;採新鮮五花腩、鱆魚及薑葱等入味,五花腩肥瘦相間,瘦肉部分難得保持濕潤、肥的部分更是豐而不膩,多久沒吃到這樣髙水準的「東坡肉」了!旁邊的鮑魚雖也是鮮彈有嚼勁;對不起,在此也無奈淪為配角了!
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珊瑚白玉球~
另一味得獎菜是得到2014美食之最大賞金奬菜,瑩白的玉球是冬瓜,以鮮蟹肉及湯入味;將紅蘿蔔茸及薑製成仿蟹黃,味道甜鮮,這便是味之配搭吧!以炸鮮淮山做型,口感清脆更顯氣勢;是平凡中現不平凡的表表者!
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香葱帶子燴飯~
這味菜是得到「美食之最大賞-金奬」之2014菜式,先把青蔥打成泥狀,拌勻於白飯後再炒香;蛋白和帶子以低溫烹調,份外顯得嫩滑可口,好吃!
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甜品則選了薑汁奶凍及香甜綠茶脆薄罉。

奶凍薑汁味濃、香滑可口,吃個一滴不留,碗底朝天。
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薄罉外脆內暖,中間餡料是粗花生及白芝麻,酥香之餘更不失野趣!
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以為完美所結,原來好戲在後頭,好友們預訂了壽包來幫另一半慶生,這兒的壽包外皮鬆軟,餡料不是一般的蓮蓉,改用了紫薯的餡料甜度不過高,好吃無負擔,看似難度卻輕鬆完成。
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期待黃師傅在新店繼續發光發熱,將佳餚重現大家眼前!

怡東軒
地址: 銅鑼灣告士打道281號香港怡東酒店2樓
電話: 28376790
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-03-05
Dining Method
Dine In
Spending Per Head
$1300 (Dinner)
Celebration
Birthday
Recommended Dishes
  • 酒香燒鳳肝
  • 雙生金魚餃
  • 太白醉雞卷
  • 綠萼紅梅鴛鴦菌
  • 氣宇軒昂 (男)
  • 櫻花脆魚柳
  • 梨釀鰒鱆烤肉
  • 珊瑚白玉球
  • 香葱帶子燴飯
  • 香甜綠茶脆薄罉
  • 薑汁奶凍
Level4
2019-03-10 773 views
原本想留到酒店結業日才發佈,但想了想,還是決定提早刊登分享,讓萬一有幸訂到位去吃的朋友,多個參考也好!是的,繼2月中的開年飯局,本週二甜魔媽媽與食友又到訪了一次 怡東軒,來作為最後的道別晚餐,順便也為正日生日的壽星女慶祝! 連續兩次到訪,發覺餐廳並未坐滿,但預約已經達到上限了。也就是說,雖然在最後一個月,餐廳仍然著重食物及服務質素,遠多於利用最後的名氣/大眾衝最後晚餐的心理來賺最多的錢。這不止令人心深佩服,也為這最後的再訪的帶來了實質上的味蕾感動!就坐後,先以有水準的茗茶、蠔油豆和豆角啟動胃口,收費每位$20是良心價,筆時已經開始懷念那甘醇好喝的茶! 頭盤有兩款,首先是 酒香燒鳳肝 $128,雞肝豐腴程度遠不及我愛的鵝肝,但醇香酒味加上蜜汁滋潤下,味道也相當不錯,吃時不妨配上清甜酸薑,滋味更見豐富。 另一款 太白醉雞卷 $98 的雞肉鮮嫩結實富彈性,微微的酒香加上杞子的清甜,有種令人吃完還想再添的魔力,還好點了兩份,每人兩件才感滿足~ 接著,來到香港旅遊發展局 2015「美食之最大賞 - 至高榮譽金獎」的得獎名菜 - 綠萼紅梅鴛鴦菌 $79/位:前面是釀滿蝦膠的花菇,鮮爽彈牙;
Read full review
原本想留到酒店結業日才發佈,但想了想,還是決定提早刊登分享,讓萬一有幸訂到位去吃的朋友,多個參考也好!是的,繼2月中的開年飯局,本週二甜魔媽媽與食友又到訪了一次 怡東軒,來作為最後的道別晚餐,順便也為正日生日的壽星女慶祝!

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連續兩次到訪,發覺餐廳並未坐滿,但預約已經達到上限了。也就是說,雖然在最後一個月,餐廳仍然著重食物及服務質素,遠多於利用最後的名氣/大眾衝最後晚餐的心理來賺最多的錢。這不止令人心深佩服,也為這最後的再訪的帶來了實質上的味蕾感動!就坐後,先以有水準的茗茶、蠔油豆和豆角啟動胃口,收費每位$20是良心價,筆時已經開始懷念那甘醇好喝的茶!

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頭盤有兩款,首先是 酒香燒鳳肝 $128,雞肝豐腴程度遠不及我愛的鵝肝,但醇香酒味加上蜜汁滋潤下,味道也相當不錯,吃時不妨配上清甜酸薑,滋味更見豐富。

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另一款 太白醉雞卷 $98 的雞肉鮮嫩結實富彈性,微微的酒香加上杞子的清甜,有種令人吃完還想再添的魔力,還好點了兩份,每人兩件才感滿足~

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接著,來到香港旅遊發展局 2015「美食之最大賞 - 至高榮譽金獎」的得獎名菜 - 綠萼紅梅鴛鴦菌 $79/位:前面是釀滿蝦膠的花菇,鮮爽彈牙;後面是以松茸、牛肝菌為餡料的野菌包,既像真又好吃;中間還有香脆可口的炸蟲草花及開心果碎,賣相及味道都值得高分!

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更加精巧動人的是 雙生金魚餃 $68/兩件:皮薄而小巧的金魚嘴巴微張,像真不得了,其中金色眼睛的是鮮美的蝦餃,黑色眼睛則是清爽的松茸百谷素餃,兩款各有特色很出色!

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然後是索價不菲、但物有所值的每位湯水,其中名為 氣宇軒昂 的男人湯 ($318/位) 用料包括海馬、馬卡、巴戟、杜仲、麥冬、瑤柱和竹絲雞,女士們享用的 沉魚落雁 ($348/位) 則用上黨參、圓肉、杞子、紅棗、花膠、竹絲雞以及矜貴的冬蟲草,味道清甜同時大收滋補之效!

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名菜繼續來:這款香港旅遊發展局 2016「美食之最大賞 - 至高榮譽金獎」的得獎菜 - 梨釀鰒鱆烤肉 $168/位,清甜軟腍的燉梨中間,置放著豐腴肥腩肉,配搭巧妙令人完全無力抵抗,只得乖乖吃光!加上腍滑入味的鮑魚及鱆魚鬚,令菜式更添鮮美及矜貴。

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這晚也重溫了 櫻花脆魚柳 $428,外層既香又脆、酸甜可口,中間則鮮嫩滑溜的鱈魚柳,加上適量鹽漬櫻花,實在令人無可抗拒,唯一要留意是上檯後不要只顧拍照,要趁熱享用哦~

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另一款英侖美奐的菜式是 珊瑚白玉球 $108/位,中間有如白玉的是清甜冬瓜,周邊則是鮮蟹肉及用上甘筍磨蓉的「仿蟹黃」,合宜的調味下味道竟然不輸真蟹黃,口感還更見清鮮動人,配上清脆的炸鮮淮山,令人非常驚喜!

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幸福的我們,臨尾還有香港旅遊發展局 2014「美食之最大賞 - 金獎」的作品 香蔥蟹肉帶子燴飯,那蔥飯非常香口美妙,配上細嫩鮮甜的帶子及蛋白,賣相清麗淡雅,味道緊扣人心弦,太出色了!

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正值食友生日關係,又提早預訂了 紫薯壽包 $15/位 來為她壽祝;飽滿紅澤的壽包賣相滿分,餡料的紫薯味香濃,甜度卻不高,追求健康/減肥中的朋友也適合食用~

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香甜熱暖、口感夠脆的 香甜綠茶脆薄罉 $58 也十分好吃,最喜歡中間的粗花生夾心;最後位上的 薑汁奶凍 $58 質感細滑得來薑味香濃,又令人忍不住吃了個清光,好飽啊!

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雖然還有手揼叉燒、焗蟹蓋、極品酒香鹽焗雞未能成功重溫,但這晚下來已經無比幸福與滿足了。謝謝幫手訂位及寫菜單的朋友,也期待黃師傅將這批星級菜式重現美食界的一天!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-03-05
Dining Method
Dine In
Spending Per Head
$1200 (Dinner)
Level4
2019-03-10 591 views
香港怡東酒店要拆卸已塵埃落定!早前在怡東軒吃了一場晚餐後大家也依依不捨!所以在成絕唱前大家再相約來多一次最後的晚餐! 心中打着最後一趟來的思緒!發覺原來多次到訪也有很多地方都沒有留影!這一趟必定要好好為它留多點作為紀念!那怕是一盞燈、一個茶壺茶杯以至餐巾!! 那蠔油豆和豆角的味道希望能夠深深的記於內心深處,期待往後日子可以細意回味一番! 先來兩大頭盤分別是酒香燒鳳肝和太白醉雞卷! 酒香燒鳳肝$128雞肝入口粉淋鬆化,怕膩的朋友配點酸薑吃又可吃到另外一番風味。 太白醉雞卷$98賣相做得工整,皮薄肉香又軟滑,只是酒鬼的我略嫌酒香未夠濃郁! 再來的當然是必吃的雙生金魚餃$68/兩件!造型栩栩如生的金魚餃還有兩個味道,分別是蝦餃和松茸餃! 見他們小口張開好啦就餵粒魚糧俾你哋食,之後先到我將你哋食落肚啦! 再來的是綠萼紅梅鴛鴦菌$79/位,看似兩種菇菌類但其實只有花菇一種,內裏釀滿蝦漿吃下香氣撲鼻兼有咬口! 另一款看似是菇菌的其實是內有松茸、牛肝菌,面頭灑上朱古力粉偽裝出來的包子,驟眼看真的是真假難分啊!包身吃下鬆軟內裡的菌香亦足很好吃!至於中間的炸物原來是炸蟲草花來,成件事
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香港怡東酒店要拆卸已塵埃落定!早前在怡東軒吃了一場晚餐後大家也依依不捨!所以在成絕唱前大家再相約來多一次最後的晚餐!
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心中打着最後一趟來的思緒!發覺原來多次到訪也有很多地方都沒有留影!這一趟必定要好好為它留多點作為紀念!那怕是一盞燈、一個茶壺茶杯以至餐巾!!



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那蠔油豆和豆角的味道希望能夠深深的記於內心深處,期待往後日子可以細意回味一番!
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先來兩大頭盤分別是酒香燒鳳肝和太白醉雞卷!

酒香燒鳳肝$128雞肝入口粉淋鬆化,怕膩的朋友配點酸薑吃又可吃到另外一番風味。
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太白醉雞卷$98賣相做得工整,皮薄肉香又軟滑,只是酒鬼的我略嫌酒香未夠濃郁!
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再來的當然是必吃的雙生金魚餃$68/兩件!造型栩栩如生的金魚餃還有兩個味道,分別是蝦餃和松茸餃!
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見他們小口張開好啦就餵粒魚糧俾你哋食,之後先到我將你哋食落肚啦!
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再來的是綠萼紅梅鴛鴦菌$79/位,看似兩種菇菌類但其實只有花菇一種,內裏釀滿蝦漿吃下香氣撲鼻兼有咬口!
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另一款看似是菇菌的其實是內有松茸、牛肝菌,面頭灑上朱古力粉偽裝出來的包子,驟眼看真的是真假難分啊!包身吃下鬆軟內裡的菌香亦足很好吃!至於中間的炸物原來是炸蟲草花來,成件事充滿玩味之餘味道亦都十分吸引!
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到湯品時間男女有別之下我們分別會得到氣宇軒昂或沉魚落雁,一看名字便知道沉魚落雁$348/位是給女仕們特製的湯品吧!

內裏非常足料包括有黨參、圓肉、杞子、紅棗、冬蟲草、花膠和竹絲雞,材料矜貴還有滋陰養血之效!味道香甜完全不油膩加上美味的花膠絕對是人間美味!而男士們的氣宇軒昂$318/位則有海馬、馬卡、巴戟、杜仲、麥冬、瑤柱和竹絲雞,想補中益氣增強精力就要飲佢啦!
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首味主菜以櫻花脆魚柳$428揭幕,已炸香的鱈魚做主角再伴以櫻花堆砌出優雅意景,教我們相機欣賞良久才肯弄散!
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看那汁醬恰好包裹着炸魚柳,吃下口感香脆內裏軟滑,味道確是一絕!不過糖漿這次我覺得有丁點黏牙!
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接下來亦是得獎菜式梨釀鰒鱆烤肉$168/位,這道菜包含了炆型入味有咬口的鮑魚與鱆魚,令賣相看下去活潑中徒添矜貴!
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但其實魅力就在於那肥瘦適中的腩肉,口感甘美腴潤太誘人了吧!然後再吃掉那入味的雪梨令口腔清新一番!
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緊接下來的是珊瑚白玉球$108/位,將冬瓜造成宛如白玉,再配以鮮蟹湯來烹煮,看上去湯內還有不少蟹黃,但其實原來是用紅蘿蔔及姜所製而成的仿蟹黃來,真佩服的就是師傅用上平凡的材料,將菜式變得完全超現實的美!
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那片炸牛蒡亦是亮點之一萬勿別錯過啊!
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來都單尾我們選擇的是香蔥蟹肉燴飯$118/位,一上檯就可以聞到淡淡的蔥香味,米飯炒得軟硬適中配合嫩滑的蛋白和蟹肉,一起吃下確是令人傾倩不已!
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甜品環節我們選了薑汁奶凍$58/位和香甜綠茶脆薄罉$58/位,而且我們跟靜靜雞訂了壽桃$15/位給正日生日的辣糖!
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薑汁奶凍吃下真的十分夠薑,而綠茶甜薄撐亦香口非常,最美味的當然是紫薯壽包啦。
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最後當然少不了來數張大合照!此情此景須會成為回憶!但永遠都會在我們的心中不會忘記的!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-03-05
Dining Method
Dine In
Type of Meal
Dinner
Level4
156
0
2019-03-07 245 views
幾乎每年農曆新年前夕,我都會親自做蘿蔔糕的,記得去年因為身邊多了朋友有吃素的習慣,我也特地鑽研了個素食蘿蔔糕的食譜。我用味道較濃的牛肝菌作主要材料,做出來的素蘿蔔糕味道及效果也不錯的。不經不覺還有一個多月便到農曆新年,不少酒店及酒樓也陸續推出各種賀年糕點,今年最令我留意到的是怡東軒推出的益生野菌蘿蔔糕,細問之下,這個糕是素食者適用的。這款益生野菌年糕,單看賣相比一般的素蘿蔔糕色彩更豐盛,糕面放著不少榆耳、黃耳及菇菌。切開後,見到極多厚切蘿蔔絲,當中夾雜不少配料。看上去已覺得是蠻足料的~我比較喜歡吃煎的蘿蔔糕~每次在家裡煎糕,我喜歡將蘿蔔糕切成四方小粒,一口size吃起來更方便。煎糕最好用文火煎,切忌開大火,否則蘿蔔糕兩邊燶了,中間還是冷冰冰的。有時間的話,不妨將蘿蔔糕的六個切面,慢慢煎香脆,吃時更有口感。這款素蘿蔔糕味道較傳統的清淡,更能吃出白蘿蔔的清甜味道,加上糕裡加入爽口的榆耳及黃耳,吃起來更有口感。這天加了少許西班牙辣椒粉(Paprika)在碟邊,將這款素蘿蔔糕蘸點辣椒粉,味道多一份香惹,想不到這款素糕跟西式香料,原來可以這麼配。
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幾乎每年農曆新年前夕,我都會親自做蘿蔔糕的,記得去年因為身邊多了朋友有吃素的習慣,
我也特地鑽研了個素食蘿蔔糕的食譜。我用味道較濃的牛肝菌作主要材料,
做出來的素蘿蔔糕味道及效果也不錯的。不經不覺還有一個多月便到農曆新年,
不少酒店及酒樓也陸續推出各種賀年糕點,今年最令我留意到的是怡東軒推出的益生野菌蘿蔔糕,
細問之下,這個糕是素食者適用的。

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這款益生野菌年糕,單看賣相比一般的素蘿蔔糕色彩更豐盛,糕面放著不少榆耳、黃耳及菇菌。
切開後,見到極多厚切蘿蔔絲,當中夾雜不少配料。看上去已覺得是蠻足料的~
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我比較喜歡吃煎的蘿蔔糕~每次在家裡煎糕,我喜歡將蘿蔔糕切成四方小粒,一口size吃起來更方便。
煎糕最好用文火煎,切忌開大火,否則蘿蔔糕兩邊燶了,中間還是冷冰冰的。
有時間的話,不妨將蘿蔔糕的六個切面,慢慢煎香脆,吃時更有口感。
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這款素蘿蔔糕味道較傳統的清淡,更能吃出白蘿蔔的清甜味道,加上糕裡加入爽口的榆耳及黃耳,
吃起來更有口感。這天加了少許西班牙辣椒粉(Paprika)在碟邊,將這款素蘿蔔糕蘸點辣椒粉,
味道多一份香惹,想不到這款素糕跟西式香料,原來可以這麼配。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-02-28
Dining Method
Dine In
Spending Per Head
$600 (Tea)
Level4
2019-02-24 620 views
繼續開年飯,這也是新年以來最精彩又美味的一頓,卻吃出了萬千思憶以及離愁別緒,因為地點是3月31日即將結業的怡東軒! 香港怡東酒店 坐落銅鑼灣46年,是本港屈指可數的老牌酒店,也見證著銅鑼灣發展;然而它將於下月底完成其歷史使命,原址將重建成一棟綜合商業大樓。面對酒店的結業,除了不少市民感到唏噓,老饕們更是徒添傷感,因為米芝蓮一星的 怡東軒 實在好吃啊! 甜魔媽媽早與友人約好3月來重溫美味,然而在這之前,酒店朋友特意邀請來吃一頓開年飯兼告別晚餐,感到窩心同時,也真誠地為她們送上無盡的祝福!茫茫人海中能夠相識自是緣分,既然大家有緣,日後一定能再會;懷著這裡的心情,大家一起杯碰杯開始晚宴! 首道菜是像真度極高、精巧可愛的 盆栽小蘿蔔,它的真身是咸水角,但厚薄適中的外皮一點不油不膩,非常鬆脆可口,配上調味恰到好處的餡料,滋味一流,是滿分的必吃出品。 接著的 手揼叉燒 又是色香味俱全的精彩作品:叉燒肥瘦合宜、豐腴不膩;一咬之下,肉汁蜜汁兼備、軟熟得來又帶點彈牙爽口,而且師傅切的大小也剛好,一口一件還真不夠喉,又是必須 encore 的! 接著輪到 松茸榆耳黃耳燉雪蓮子,一款由乾松茸、
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繼續開年飯,這也是新年以來最精彩又美味的一頓,卻吃出了萬千思憶以及離愁別緒,因為地點是3月31日即將結業的怡東軒!

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香港怡東酒店 坐落銅鑼灣46年,是本港屈指可數的老牌酒店,也見證著銅鑼灣發展;然而它將於下月底完成其歷史使命,原址將重建成一棟綜合商業大樓。面對酒店的結業,除了不少市民感到唏噓,老饕們更是徒添傷感,因為米芝蓮一星的 怡東軒 實在好吃啊!

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甜魔媽媽早與友人約好3月來重溫美味,然而在這之前,酒店朋友特意邀請來吃一頓開年飯兼告別晚餐,感到窩心同時,也真誠地為她們送上無盡的祝福!茫茫人海中能夠相識自是緣分,既然大家有緣,日後一定能再會;懷著這裡的心情,大家一起杯碰杯開始晚宴!

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首道菜是像真度極高、精巧可愛的 盆栽小蘿蔔,它的真身是咸水角,但厚薄適中的外皮一點不油不膩,非常鬆脆可口,配上調味恰到好處的餡料,滋味一流,是滿分的必吃出品。

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接著的 手揼叉燒 又是色香味俱全的精彩作品:叉燒肥瘦合宜、豐腴不膩;一咬之下,肉汁蜜汁兼備、軟熟得來又帶點彈牙爽口,而且師傅切的大小也剛好,一口一件還真不夠喉,又是必須 encore 的!

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接著輪到 松茸榆耳黃耳燉雪蓮子,一款由乾松茸、榆耳、黃耳、更多菇菌加上雪蓮子製作的純素燉湯,然而味道豐富有層次,鮮味一點不輸葷湯,而且雪蓮子燉開後膠質盡出,健康得來十分滋補養顏,正是黃永強師傅得意招牌作,並曾獲得亞洲名廚精英薈2016最佳口味獎!

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接著是曾獲香港旅遊發展局「美食之最大賞---至高榮譽金獎」2016,一出場即已艷壓全場的 玉鱗魚躍逐金波。這美如山水畫的菜式中,無論是充當可愛小魚的魚肉餃、扮演小山的羊肚菌、擔任黃金瀑布的蟹黃蛋黃海膽,以及底下有若流水的菜汁蛋白,每一點一滴都適宜食用,味道也不錯,蛋迷如我吃得很滿足的。

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接下來這道 古法酒香鹽焗雞,又是不得了的必吃名菜:之所以稱為古法,是要把粗鹽用鑊炒熱,把醃製、風乾並包裹好的全雞,放在溫度達攝氏 220 度的鹽中焗熟。因為已關火,故每 15 分鐘,廚師便要把鹽再炒一次,保持高溫。如是者重複數次,雞才熟透,可以奉客。也是因為所需心機及時間不少,每晚餐廳只供應兩隻雞,想吃一定要提早預訂!

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大廚非凡的努力,除了讓雞隻開封時,誘人的香氣撲鼻而來;同時雞隻皮香肉嫩、味道香濃,就算是雞胸部位也保持嫩滑可口,非常出色!而剩下的雞油雞汁,也千萬不可浪費掉,無論是拿來撈飯還是撈米粉,都好吃曼妙不得了,這晚我們就前後吃了4碗飯、5碗米粉...!

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超邪惡的雞油過後,需要 雞湯野生雲耳煮萬壽果 來平衡一下。萬壽果即是木瓜,與鮮雞湯同是清甜之物,撞在一起效果極好,加上爽嫩微脆的雲耳作為點綴,簡單清鮮、美味健康!

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之前吃了太多雞油撈飯/米粉,來到 醬油和牛崧炒飯 會吃不下嗎?才不會啦,充滿醬油白的炒飯油潤飽滿,與香濃味美的和牛粒相互輝映,誰都不搶去對方風頭,美味之下又清光了~

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豐富的盛宴後,甜品懷舊栗子西米焗布甸。西米布甸焗得很香,甜味輕柔,中間餡芯用上栗蓉,沒傳統蓮蓉的甜膩,也多了一份獨有香氣,吃完徹底滿足了~

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美好愉快的一晚就此過去,離開時真的不捨得!不捨得!不捨得!還好3月還有最後一場約會,心裡才稍為釋然。喜歡怡東軒的朋友,也趁這最後30多天日子再訪吧~

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-02-20
Dining Method
Dine In
Dining Offer
Tasting Event
Level4
2019-02-22 525 views
滿瀉的傾慕有這一個漫長夜!要怎去賒多一個漫長夜!為著回味紀念是這怡東軒之夜! 相信大家都知道香港怡東酒店於三月底會完成46年的來的任務變成歷史!真的帶點傷感不過人和事也得向前看!將曾傾慕的、愛過的心中留好好回味也是樂事! 這夜要到的是怡東軒中菜廳!尤記得去年在米芝蓮摘下一星時是多麼替它高興! 美味的蠔油豆坊間已買少見少,配上桂花蓮藕鹹甜交雜的滋味盡在心頭! 本不想喝酒但臨別依依也點來香檳為祝賀酒店光榮退役!!接著以精緻賣相的盆栽小蘿蔔來佐酒很合襯! 盆栽小蘿蔔$78/3件其實是鹹水角!以可愛的蘿蔔仔外型示人未吃眼睛先享受! 小蘿蔔鹹水角外皮香脆不油膩,內裡滿載香口的雞和蝦肉粒,汁醬調味恰到好處十分可口。 手揼叉燒$228賣相工整帶有少許燶邊,加上恰好的蜜汁再看到肥瘦均稱的比例真係令人垂涎三尺!! 吃下去那焦香的甜蜜跟富嚼勁的彈性這才叫叉燒啊!比上一個小週末吃的出品早出萬個班耶! 我們的湯品是餐廳在亞洲名廚精英薈2016得到最佳口味獎的松茸榆耳黃耳燉雪蓮子$188/位,以紫砂茶壺作盛器,保味保溫亦是一絕之選!! 湯內有松茸、榆耳、黃耳及雪蓮子,當中的雪蓮子含有豐富的膠原
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滿瀉的傾慕有這一個漫長夜!要怎去賒多一個漫長夜!為著回味紀念是這怡東軒之夜!
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相信大家都知道香港怡東酒店於三月底會完成46年的來的任務變成歷史!真的帶點傷感不過人和事也得向前看!將曾傾慕的、愛過的心中留好好回味也是樂事!
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這夜要到的是怡東軒中菜廳!尤記得去年在米芝蓮摘下一星時是多麼替它高興!
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美味的蠔油豆坊間已買少見少,配上桂花蓮藕鹹甜交雜的滋味盡在心頭!
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本不想喝酒但臨別依依也點來香檳為祝賀酒店光榮退役!!接著以精緻賣相的盆栽小蘿蔔來佐酒很合襯!
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盆栽小蘿蔔$78/3件其實是鹹水角!以可愛的蘿蔔仔外型示人未吃眼睛先享受!
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小蘿蔔鹹水角外皮香脆不油膩,內裡滿載香口的雞和蝦肉粒,汁醬調味恰到好處十分可口。
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手揼叉燒$228賣相工整帶有少許燶邊,加上恰好的蜜汁再看到肥瘦均稱的比例真係令人垂涎三尺!!
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吃下去那焦香的甜蜜跟富嚼勁的彈性這才叫叉燒啊!比上一個小週末吃的出品早出萬個班耶!
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我們的湯品是餐廳在亞洲名廚精英薈2016得到最佳口味獎的松茸榆耳黃耳燉雪蓮子$188/位,以紫砂茶壺作盛器,保味保溫亦是一絕之選!!
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湯內有松茸、榆耳、黃耳及雪蓮子,當中的雪蓮子含有豐富的膠原蛋白有抗衰老作用呢!清澈的湯色喝下非常熱燙紫砂茶壺應記一功!湯味香且濃材料又美味,更份量足到要分一杯給好友呢!
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緊接著是品嚐2016得到香港旅遊發展局,美食之最大賞至高榮譽金獎的玉鱗魚躍逐金波$388,先不論味道那絕美的賣相已驚為天人了!!
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細心看這構圖更感精緻!柔情水嫩的蒸蛋白上伴以河塘翠綠的菠菜汁,以羊肚菌炒蛋作金球,加上尾尾躍動的小金魚餃那有人忍心摧毀它啊!這差事唯有交由服務員來當吧辛苦了!
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看那金魚餃細緻度有多高!恨不有魚糧餵它吃一口!嘻嘻可惜最後是被我一口吃了!!
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之後這古法酒香鹽焗雞$658/隻(每天限量兩隻記得早一天前預訂)的出現就令這頓晚餐緊湊喇!
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侍應先為我們打開一重重的牛油紙,随即雞香氣撲鼻而來,焗至金黃色的鮮雞色澤均勻身型飽滿,太太太誘人了吧!
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飛快哋師傅將鹽焗雞切好擺件上檯,那雞胸更以羽翼亮相很標緻可人喔!!
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這古法酒香鹽焗雞味道真的相當出色,微鹹略帶酒香中又但互不搶鏡,而且更做到味至入骨好功夫!
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但一衆老饕對那一碗雞油更為之傾慕,令飯和米粉叫聲不絕!減肥中的我只好看著他們滿足哋品嚐好了!!
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平衡心理用這雞湯野生雲耳煮萬壽果$208相信最為恰當!用清麗脫俗來形容它一點也不為過,我吃下不少那清甜的木瓜身心也舒暢無比!!
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單尾大家吃醬油和牛崧炒飯$298,看每顆均沾醬油的飯粒相信是日本米,村姑大讚飯粒口感特别也不客氣挑了一口沒牛崧的試試!口感外軟綿內煙韌果然好味道。
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而我就獨享一小客飄香鮮蝦荷葉飯$98,清香的荷葉內包裹著大蝦和米飯!跟濃郁惹味的醬油和牛崧炒飯比是另一種的美味!
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大蝦是我預期的鮮味爽口,那帶有幽幽荷葉香氣的沾米烹得乾爽又足味,充份滿足了我的饞嘴!
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最後甜品是懷舊栗子西米焗布甸,原價$58為慶祝四十五週年紀念期間限定$45便可享用得到,金黃色的面層下是熱烘烘的西米和栗子蓉,那份黏糯滋味真的令人狂爪啊!!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-02-20
Dining Method
Dine In
Type of Meal
Dinner
Dining Offer
Tasting Event
Level1
1
0
2019-02-20 445 views
每逢家人生日, 三代同堂, 一行廾幾人, 例必選酒店自助餐, 選擇多, 各人可取其喜愛的食物。到過一樓的咖啡廳幾次, 水準都不錯, 各方面感覺良好。過年後, 三人飯局,選擇了即將結業的怡東軒, 過年時離不開油膩的食物, 糕點, 糖菓。今晚㸃莱的宗旨就是要清淡, 先來一碟桂花沖繩涼瓜片, 微酸甜爽口的涼瓜, 夾着淡淡的桂花味, 跟着一碗艇家濃魚湯, 很鲜甜。接著是原隻湯鮑燴莱胆, 花彫白玉蒸大蝦, 然後是美食金獎的香葱帶子蟹肉燴飯, 㕑師將香葱磨碎, 用葱汁來煮飯,白色的帶子和蟹肉, 伴着青綠色的飯, 賣相清新,色香味俱全, 得獎是實至名歸。 最後是蛋白杏仁茶, 有杏仁的香味, 甜度適中, 為這頓飯帶來完美的句號。整體食物和環境都不錯, 座位之間的距離寬敞,没有華麗的裝璜, 但給人舒服的感覺, 希望在結業前再來試其他菜式。
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每逢家人生日, 三代同堂, 一行廾幾人, 例必選酒店自助餐, 選擇多, 各人可取其喜愛的食物。到過一樓的咖啡廳幾次, 水準都不錯, 各方面感覺良好。
過年後, 三人飯局,選擇了即將結業的怡東軒, 過年時離不開油膩的食物, 糕點, 糖菓。
今晚㸃莱的宗旨就是要清淡, 先來一碟桂花沖繩涼瓜片, 微酸甜爽口的涼瓜, 夾着淡淡的桂花味, 跟着一碗艇家濃魚湯, 很鲜甜。接著是原隻湯鮑燴莱胆, 花彫白玉蒸大蝦, 然後是美食金獎的香葱帶子蟹肉燴飯, 㕑師將香葱磨碎, 用葱汁來煮飯,白色的帶子和蟹肉, 伴着青綠色的飯, 賣相清新,色香味俱全, 得獎是實至名歸。
最後是蛋白杏仁茶, 有杏仁的香味, 甜度適中, 為這頓飯帶來完美的句號。
整體食物和環境都不錯, 座位之間的距離寬敞,没有華麗的裝璜, 但給人舒服的感覺, 希望在結業前再來試其他菜式。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-02-18
Dining Method
Dine In
Spending Per Head
$800
Recommended Dishes
  • 花彫白玉蒸大蝦
  • 桂花沖繩涼瓜片
  • 香葱蟹肉帶子燴飯
Level4
118
0
2019-02-18 604 views
知道怡東酒店下個月結業改建商廈,當然要趕緊來食下佢地向來獲得好評嘅米芝蓮一星中菜餐廳啦。以前來過一兩次,印象不錯的,所以今次也滿有期待的來。是晚三人點了蜜餞煎金蠔、酒香燒鳳肝、碧綠油泡班球、香蔥芙蓉蟹肉帶子燴飯、上湯唐生菜及兩款甜品。煎金蠔係新春菜式,金蠔煎得外表微脆,有很香蜜味,內裏軟軟的也算鮮甜但可以更濃郁,而且size以金蠔來說不算很大(好像另外兩件大一點)。旁邊的是免治豬肉和蠔豉及馬蹄切碎炒成,鹹香且夠鑊氣,配生菜吃不錯。酒香燒鳳肝,很傳統的小食,現在不太常見。雞肝烤得外面微焦,但裏面保持十分鬆軟的質感,點下面的蜜味酒汁很惹味。碧綠炒班球十分推薦,東星班球有八大件,魚味鮮甜,肉質嫩滑細緻,漂亮的魚皮有豐富膠質不會很硬,屬少有的高水準之作!呢個香蔥芙蓉蟹肉帶子燴飯係2014年得獎菜式,而且見不少人推介,當然趁機會要試試。一來到有點意外,飯的份量比遠想像中少,但芙蓉蟹肉帶子卻比例上很多,可惜鮮味不足,只是香蔥飯本身頗香口。最後到甜品時間,點了兩項廚師推介。芝麻卷據說是很傳統的甜食,但小妹好像沒有吃過,喜歡芝麻的我當然不能錯過!這裏的“菲林卷”有別一般,有黑白兩層相間,質感軟得來爽口
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知道怡東酒店下個月結業改建商廈,當然要趕緊來食下佢地向來獲得好評嘅米芝蓮一星中菜餐廳啦。以前來過一兩次,印象不錯的,所以今次也滿有期待的來。是晚三人點了蜜餞煎金蠔、酒香燒鳳肝、碧綠油泡班球、香蔥芙蓉蟹肉帶子燴飯、上湯唐生菜及兩款甜品

$168
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煎金蠔係新春菜式,金蠔煎得外表微脆,有很香蜜味,內裏軟軟的也算鮮甜但可以更濃郁,而且size以金蠔來說不算很大(好像另外兩件大一點)。旁邊的是免治豬肉和蠔豉及馬蹄切碎炒成,鹹香且夠鑊氣,配生菜吃不錯。


酒香燒鳳肝
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酒香燒鳳肝,很傳統的小食,現在不太常見。雞肝烤得外面微焦,但裏面保持十分鬆軟的質感,點下面的蜜味酒汁很惹味。


碧綠油泡班球
$598
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碧綠炒班球十分推薦,東星班球有八大件,魚味鮮甜,肉質嫩滑細緻,漂亮的魚皮有豐富膠質不會很硬,屬少有的高水準之作!


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呢個香蔥芙蓉蟹肉帶子燴飯係2014年得獎菜式,而且見不少人推介,當然趁機會要試試。一來到有點意外,飯的份量比遠想像中少,但芙蓉蟹肉帶子卻比例上很多,可惜鮮味不足,只是香蔥飯本身頗香口。


黑白芝麻卷
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最後到甜品時間,點了兩項廚師推介。芝麻卷據說是很傳統的甜食,但小妹好像沒有吃過,喜歡芝麻的我當然不能錯過!這裏的“菲林卷”有別一般,有黑白兩層相間,質感軟得來爽口彈牙,還帶有沙沙的芝麻蓉,相當好吃。


懷舊栗子西米布甸
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另外的栗子西米布甸更令我驚喜,西米布甸吃過不少,但栗子西米布甸卻是第一次,原本以為會係栗子粒,點知原來係上面布甸下面栗子蓉。栗子蓉很香很軟滑,是很原始的栗子味道,而上面的西米布甸很豐富奶香,兩者一起吃口感與味道更豐富,也十分配搭,絕對沒有後悔!

總結這裏食物質素相當好,實而不華,亦保留一些傳統特色,價錢也算合理,所以走時立即再訂了大約兩個禮拜後、在他們結業前再來一趟!三月再見!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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酒香燒鳳肝
碧綠油泡班球
$ 598
黑白芝麻卷
懷舊栗子西米布甸
Level3
44
0
2019-02-12 499 views
朋友是怡東會員,相約是怡東軒午餐,因是老牌酒店,相當旺場,即場必定撲空,所以兩星期前已預訂。因為此店是在2015年獲得香港旅遊發展局的美食之最大獎的至高榮譽金獎,我也很期待感受一下,看看是否實至名歸。環境確實給人很舒適的感覺,雖然沒有美景,但整體是高尚並優雅。午餐的選擇是點心為主,選了怡東的蝦餃皇,水準不錯,但不是特出,反之,脆皮鵝肉餐肉和特色三味腸粉是比較出色。鵝肉餐包外形像雪山叉燒包,皮脆帶甜味,加上鵝肉味道濃郁,比叉燒作餡料更合適。另外三味腸粉包括鮮蝦,叉燒和牛肉,每款一條的布拉腸粉,使食客可從一碟點心品嘗三款特色。我們也點了傳統的叉燒包,雞腳,排骨等等,再加上最後的甜品:蛋白杏仁茶,香滑味濃,是一頓午餐完美的句號。
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朋友是怡東會員,相約是怡東軒午餐,因是老牌酒店,相當旺場,即場必定撲空,所以兩星期前已預訂。
因為此店是在2015年獲得香港旅遊發展局的美食之最大獎的至高榮譽金獎,我也很期待感受一下,看看是否實至名歸。
環境確實給人很舒適的感覺,雖然沒有美景,但整體是高尚並優雅。
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午餐的選擇是點心為主,選了怡東的蝦餃皇
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,水準不錯,但不是特出,反之,脆皮鵝肉餐肉和特色三味腸粉是比較出色。鵝肉餐包外形像雪山叉燒包,皮脆帶甜味,加上鵝肉味道濃郁,比叉燒作餡料更合適。
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另外三味腸粉包括鮮蝦,叉燒和牛肉,每款一條的布拉腸粉,使食客可從一碟點心品嘗三款特色。
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我們也點了傳統的叉燒包,雞腳,排骨等等
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,再加上最後的甜品:蛋白杏仁茶,香滑味濃,是一頓午餐完美的句號。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
This Chinese restaurant is located in the Excelsior Hotel, and has been awarded Michelin 1-star this year. It became a very hot spot for diners recently when the hotel announced that it was closing on 31 March 2019, after 46 years of service in Causeway Bay. Fortunately we could make a reservation and tonight me and my wife could enjoy this renown restaurant before it entered its final countdown.The decor is contemporary with a nice bamboo design on the entrance, greeting customers in a soft car
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This Chinese restaurant is located in the Excelsior Hotel, and has been awarded Michelin 1-star this year. It became a very hot spot for diners recently when the hotel announced that it was closing on 31 March 2019, after 46 years of service in Causeway Bay. Fortunately we could make a reservation and tonight me and my wife could enjoy this renown restaurant before it entered its final countdown.

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The decor is contemporary with a nice bamboo design on the entrance, greeting customers in a soft carpet setting, with the tables and chairs spacious and comfortable. Arriving early at 6:30 pm, fairly quickly the whole restaurant were fully occupied, and I could tell many customers were frequent patrons with how the staff greeted them warmly in names.

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We ordered Barbecued Eel Glazed with Honey ($168) as starter. The eel were thick and meaty, glazed beautifully with honey to give a nice sheen and before eating I could already smell the great aromas. It was perfectly barbecued to fully cook the eel, having a crispy skin while also keeping the meat moist. Very nicely done, it was one of the best barbecued eel I had for a while.

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We also had the seasonal Braised Snake Soup with Fish Maw ($268). Served delicately in a small casserole, the soup was good in taste, with the condiments of lemon leaves, chrysanthemum petals and crunchy crackers. I however think the portion of the soup was simply too small, and considering the price it was just not very reasonable. The only issue I got was the temperature of the soup. It was served lukewarm and for all the soup I like them to be served steaming. A bit of a let down for this one and probably would be better to try the other soups.

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For the main dishes we had the Sauteed Chicken Fillet served in Casserole with Stewed Abalone and Dried Shrimp ($288). This was my favorite on the night. Unlike the snake soup this one was on the opposite, with a good portion size, and you could find big pieces of dried shrimp, big fresh prawns, abalone and plenty of chicken fillets. The sauce was great and all the dried seafood and prawns absorbed the sauce, making it super tasty while not overly salty. The chicken fillet was tender too. A truly wonderful dish I highly recommend to all diners.

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The other main dish was Poached Seasonal Vegetables in Fish Broth with Fish Maw and Wood Fungus ($268). Very beautifully rendered, the vegetables were arranged nicely in presentation, and the shredded wood fungus and fish maw were scattered on top. The fish broth was rich and imparting nice flavors to the vegetables, and overall this dish was healthy, tasty and showcasing the details and attention the chef had in preparing the dishes.

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Wrapping up we had ordered our desserts and something to share. I had the Baked Chestnut and Sago Pudding ($58). This is a traditional dessert I had many times when young, and this restaurant was able to recreate my fond memories of them. There was a slightly burnt skin with the nice caramelized note, and inside the rich chestnut paste was appropriate in sweetness. A very nice dessert.

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My wife had ordered the Supreme Red Bean Soup with 32 Years Vintage Dried Tangerine Peel and Japanese Red Beans ($98). The fragrance of the tangerine peel could be noticed when the lid was uncovered, and the red beans were boiled sufficiently to break down the skin to give a paste mouthfeel. I tried a spoonful and it was nice as well.

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We also had another traditional dessert, the Black and White Sesame Roll ($58). This one was not so often seen nowadays, mainly because it took quite many steps to make, and you won't be able to charge a high price for it. The sesame roll was having a layer of black sesame and another layer of white sesame, making it even more cumbersome to prepare. And it was great for the restaurant to keep some of these traditional dishes to this day.

The services were good, with the staff attentive and helpful, but since the restaurant was very busy they sometimes were just pulled in all directions. However, they could still keep a good smile so overall the dining experience was joyful and nice. The bill was $1714 and it was fairly reasonable in my opinion. And if you can come before they close down I would recommend you do so, and relive some good memories of nice food you had experienced before.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-01-21
Dining Method
Dine In
Spending Per Head
$857 (Dinner)
Level4
291
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2019-01-18 1249 views
唔好以為酒店吃點心會好貴,但係水準真係超乎一般酒樓可以比較,而且信用卡有折不妨多來幾次,今次點了鹹水角,炒牛河,腸粉,還有他們特色嘅燒腩仔,佢哋整嘅蜜汁叉燒蛋,入口溶化,必試!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In