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Restaurant: YUÈ (Hong Kong Gold Coast Hotel)
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

Level4
2023-01-11 1629 views
早排同轉工朋友食點心放題後,心思思又想食(其實已經成日食),不過今次係同另一位又係轉工朋友飲茶兼食飯。以前新婚住屯門,已經經常懶浪漫同太太去黃金海岸行沙灘,有時係酒店食Buffet,反而中菜廳就比較少。事有湊巧,又係有朋友轉工,飲茶傾計最啱我。因利乘便,就選擇中菜廳[粵]。先由幾碟點心打頭陣。就快到新年,率先點了發財黃金元寶($68),即叫即蒸,撕開一睇,內裡是呈流心的椰汁奶黃,既香且滑,又好意頭,最啱新年食,而且晚市都有得供應,正好用來頂替甜品。筍尖蝦餃、海皇芝心芋角、奶皇金雞酥($88)2011美食之最大賞(金獎)作為餐廳獲獎名物,當然有期待。先試中間的筍尖蝦餃,餃皮搓得通透,滿有彈性,蝦肉爽鮮,尤其是加入筍尖令口感更佳。炸芋角食得多,用海鮮餡料亦常見,但加入芝士令味道更豐腴,效果不錯。至於賣相最萌的金雞酥,咬落幾鬆化,內裡奶皇可以掛住影相,平白浪費時間,變得微溫,相信快少少食效果更好。金牌焗釀鮮蟹蓋($148/位)朋友最愛的菜色,以酒店價計,實在好相宜,蟹蓋表層芝士焗得焦香,內裡是滿滿的蟹肉,下點陳醋來提鮮,食味更佳。脆皮桂花刺參($368)睇落平平無奇,其實係刺參內藏蝦膠,而蝦
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早排同轉工朋友食點心放題後,心思思又想食(其實已經成日食),不過今次係同另一位又係轉工朋友飲茶兼食飯。
12 views
0 likes
0 comments
19 views
0 likes
0 comments
以前新婚住屯門,已經經常懶浪漫同太太去黃金海岸行沙灘,有時係酒店食Buffet,反而中菜廳就比較少。

事有湊巧,又係有朋友轉工,飲茶傾計最啱我。

因利乘便,就選擇中菜廳[粵]。

先由幾碟點心打頭陣。
14 views
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12 views
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24 views
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就快到新年,率先點了發財黃金元寶($68),即叫即蒸,撕開一睇,內裡是呈流心的椰汁奶黃,既香且滑,又好意頭,最啱新年食,而且晚市都有得供應,正好用來頂替甜品

筍尖蝦餃、海皇芝心芋角、奶皇金雞酥($88)

2011美食之最大賞(金獎)


作為餐廳獲獎名物,當然有期待。
10 views
0 likes
0 comments
先試中間的筍尖蝦餃,餃皮搓得通透,滿有彈性,蝦肉爽鮮,尤其是加入筍尖令口感更佳。
8 views
0 likes
0 comments
炸芋角食得多,用海鮮餡料亦常見,但加入芝士令味道更豐腴,效果不錯。
10 views
0 likes
0 comments
至於賣相最萌的金雞酥,咬落幾鬆化,內裡奶皇可以掛住影相,平白浪費時間,變得微溫,相信快少少食效果更好。
14 views
0 likes
0 comments
16 views
0 likes
0 comments
16 views
1 likes
0 comments
10 views
0 likes
0 comments
金牌焗釀鮮蟹蓋($148/位)


朋友最愛的菜色,以酒店價計,實在好相宜,蟹蓋表層芝士焗得焦香,內裡是滿滿的蟹肉,下點陳醋來提鮮,食味更佳。
32 views
1 likes
0 comments
18 views
0 likes
0 comments
29 views
0 likes
0 comments
20 views
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脆皮桂花刺參($368)


睇落平平無奇,其實係刺參內藏蝦膠,而蝦膠亦包裹了桂花蚌,口感層層不同,外層是微脆的刺參,中間係彈牙的蝦膠,最後係爽口桂花蚌,美妙的組合,我鍾意。
353 views
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0 comments
蝦籽柚皮($198)


看似收得貴,其實背後所花的心機時間,才是菜色的神髓,柚皮汆水處理極佳,絲毫沒有苦澀味,入口即化的感覺真好,又有蝦籽的香氣加持,有水準。
47 views
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35 views
1 likes
0 comments
42 views
0 likes
0 comments
鳳躍天仙(乾坤無花果鹹檸雞煲
($318/半隻,$618/全隻)

2015美食之最大賞
又係一道得獎菜,以鹹檸加無花果煮雞,微酸的鹹檸,以自然的無花果的香甜帶來了平衡的口感,雞肉嫩滑而入味,就連冬菇沾上了醬汁都變得吸引,配返碗白飯一流。

聖誕氣氛啱啱過,轉眼又到農曆新年,而每到節日,都會勾起對雙親的思念,無他,老一輩都喜歡親自製作應節食品送給親友,而雙親健在時,每年端午節裹糭、春節炸油角及蒸糕總是少不了,但多年積聚的情感,的確令自己加倍喜愛吃糕點。
27 views
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而今年率先品嚐了來自黃金海岸酒店中菜廳[粵]的蘿蔔糕。

真空包裝處理下,確保衛生,但因為沒有使用防腐劑,所以一打開真空包裝就要快食。

食蘿蔔糕,不外乎蒸、煎、炒同炸,個人而言,想快靚正一定係煎至兩邊微焦,食既時候再蘸點辣椒醬或者XO醬,惹味到一個點,正。


(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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