獅房菜

Lion Rock
4.5
4.5
139 Reviews
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8495
Mong Kok
$401-800
Guangdong Sichuan Stir-Fry Hotel Restaurant Food Wise Eateries
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Restaurant: Lion Rock
Info:

To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign
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御筆玉璽。玩味十足。古韻今風下午茶
2024-11-30 457 views
最近朋友說她身體出現了毛病, 我想她是肝鬱, 所以週末與她去吃下午茶! 看到帝京酒店獅房菜的「古韻今風下午茶」, 造型、味道、玩味都超讚!享用這份下午茶, 可以拿獅房菜提供的飾物來拍照, 例如扇、宮廷頭箍等.先來兩杯飲品, 奶蓋山楂茉莉奶茶(凍)及圓肉紅棗杞子茶(熱).  平常我就不太喜歡茉莉, 但這杯有山楂, 所以撞出了一份甜、開胃的味道, 奶蓋香滑濃厚, 不錯~  以簪串起山楂, 賣相吸引.  而杞子茶以宮廷茶杯奉上, 清甜溫熱, 滋補. 隨著店員把下午茶放到枱上, 就提醒我們準備好相機, 因為會 ‘放煙’, 這行為很貼心~ 沒有說應該先吃那樣, 嗯…我就先吃清酒鮑魚配梅酒啫喱蘿蔔.  以清酒及梅酒入饌, 令鮑魚更和味.清新之選, 有鱈場蟹肉魚子醬沙律青瓜杯, 好足料的蟹肉, 伴了些沙律醬, 把蟹肉聚在一起, 口感豐盈.接著是兩款香口咸點.  西班牙豚肉松露沙律脆泡芙, 一口咬下, 幾薄脆, 墊底的肉鬆也建議一起吃, 豐富了餡料的層次.龍蝦仔脆多士, 一口大小, 混了少少沙律醬, 清新不膩~這個孜然牛肉批令我知道孜然不是羊肉獨有的最佳配搭, 批沒有被充滿肉汁的餡料弄軟, 好正~連皮
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最近朋友說她身體出現了毛病, 我想她是肝鬱, 所以週末與她去吃下午茶! 看到帝京酒店獅房菜的「古韻今風下午茶」, 造型、味道、玩味都超讚!
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享用這份下午茶, 可以拿獅房菜提供的飾物來拍照, 例如扇、宮廷頭箍等.
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0 comments
3 views
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0 comments

先來兩杯飲品, 奶蓋山楂茉莉奶茶(凍)及圓肉紅棗杞子茶(熱).  平常我就不太喜歡茉莉, 但這杯有山楂, 所以撞出了一份甜、開胃的味道, 奶蓋香滑濃厚, 不錯~  以簪串起山楂, 賣相吸引.  而杞子茶以宮廷茶杯奉上, 清甜溫熱, 滋補.
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隨著店員把下午茶放到枱上, 就提醒我們準備好相機, 因為會 ‘放煙’, 這行為很貼心~
0 views
0 likes
0 comments
 
沒有說應該先吃那樣, 嗯…我就先吃清酒鮑魚配梅酒啫喱蘿蔔.  以清酒及梅酒入饌, 令鮑魚更和味.
3 views
0 likes
0 comments

清新之選, 有鱈場蟹肉魚子醬沙律青瓜杯, 好足料的蟹肉, 伴了些沙律醬, 把蟹肉聚在一起, 口感豐盈.
0 views
0 likes
0 comments

接著是兩款香口咸點.  西班牙豚肉松露沙律脆泡芙, 一口咬下, 幾薄脆, 墊底的肉鬆也建議一起吃, 豐富了餡料的層次.
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0 likes
0 comments
龍蝦仔脆多士, 一口大小, 混了少少沙律醬, 清新不膩~
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0 likes
0 comments
這個孜然牛肉批令我知道孜然不是羊肉獨有的最佳配搭, 批沒有被充滿肉汁的餡料弄軟, 好正~
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連皮可吃的荔枝布甸~ 其實是大廚還原整粒荔枝, 皮是荔枝味朱古力啊~ 真可直接拿上手剝殼吃. 布甸超級幼滑香甜~
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御筆一揮擬聖旨~ 毛筆造型的是紫薯麻糬酥, 非常玩味! 將‘筆尖’ 沾墨, 其實是黑糖漿, 讓酥沾好黑糖漿就直接放入口, 紫薯軟滑, 酥就鬆化, 好味!
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宮廷物之一, 當然不少得玉璽! 這隻石獅子擁有渾圓的屁股, 而且甚有彈性, 哈哈! 這也是大廚的功力, 把芝麻慕絲蛋糕做得軟滑不死實,  夾層有榛子脆脆, 超好味~
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看到綠色, 初時以為是開心果類, 慶好, 是抹茶奶黃流心餅.  餡料夠流心, 奶黃香滑, 配以濃郁的抹茶香, 又是一件令人喜歡的甜點.
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Other Info. : 古韻今風下午茶價格：HK$548兩位用，HK$278一位用 供應期：即日起至2024年12月15日時間：下午3時至5時
(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
2024-11-09
Dining Method
Dine In
Spending Per Head
$278 (Tea)
Recommended Dishes
  • 芝麻慕絲蛋糕
  • 紫薯麻糬酥
  • 荔枝布甸
  • 龍蝦仔脆多士
  • 西班牙豚肉松露沙律脆泡芙
  • 鱈場蟹肉魚子醬沙律青瓜杯
  • 清酒鮑魚配梅酒啫喱蘿蔔
  • 奶蓋山楂茉莉奶茶