90
16
3
Level4
2019-03-25 215 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
Read full review
49 views
0 likes
0 comments
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!

30 views
0 likes
0 comments
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!

29 views
0 likes
0 comments
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!

21 views
0 likes
0 comments
「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!

31 views
0 likes
0 comments
盆栽小蘿蔔
Deep-Fried Dumpling with Diced Chicken and Dried Shrimp

26 views
0 likes
0 comments
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!

20 views
0 likes
0 comments
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

24 views
0 likes
0 comments
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!

22 views
0 likes
0 comments
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!

18 views
0 likes
0 comments
「怡東怡」的紫砂湯壼一出,便知是嚐湯的美好時刻!

21 views
0 likes
0 comments
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

24 views
0 likes
0 comments
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!

16 views
0 likes
0 comments
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!

19 views
0 likes
0 comments
20 views
0 likes
0 comments
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!

21 views
0 likes
0 comments
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


14 views
0 likes
0 comments
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

16 views
0 likes
0 comments
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!

21 views
0 likes
0 comments
雙生金魚餃
Steamed Twin Gold Fish Dumplings

18 views
0 likes
0 comments
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?!

17 views
0 likes
0 comments
櫻花脆魚柳
Crispy Cod Fillet Coated with Sweet & Sour Sauce and Dried Cherry Blossom

12 views
0 likes
0 comments
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!

8 views
0 likes
0 comments
古法酒香鹽焗雞
Baked Traditional Salt-Crusted Chicken with Chinese Wine

13 views
0 likes
0 comments
因為工序繁複,每晚只能製作兩隻的古法酒香鹽焗雞

11 views
0 likes
0 comments
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!

13 views
0 likes
0 comments
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!

17 views
0 likes
0 comments
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!

13 views
0 likes
0 comments
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

12 views
0 likes
0 comments
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!

12 views
0 likes
0 comments
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!

14 views
1 likes
0 comments
醬油和牛崧炒飯
Fried Rice with Minced Wagyu Beef in Chef's Special Soya Sauce

16 views
0 likes
0 comments
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!

18 views
0 likes
0 comments
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!

15 views
0 likes
0 comments
懷舊栗子西米焗布甸
Baked Chestnut and Sago Pudding

14 views
0 likes
0 comments
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!

19 views
0 likes
0 comments
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!

19 views
0 likes
0 comments
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!

15 views
0 likes
0 comments
紫薯壽包

18 views
0 likes
0 comments
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!

20 views
0 likes
0 comments
20 views
0 likes
0 comments
 「怡東軒」的蠔油豆和 XO 醬,必然打入我們懷念之列!

19 views
0 likes
0 comments
多謝利是之餘,利是封也極具收藏的價值!

22 views
0 likes
0 comments
46 views
0 likes
0 comments
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)