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位於將軍澳唐德街3號香港九龍東皇冠假日酒店一樓的尚廚(The Chef’s Table),主打豐富自助餐。餐廳剛巧進行推廣,折扣後連加一每位約$480。近日,餐廳的主題為「海鮮盛宴自助晚餐」,頗為適合愛吃海鮮的食客。順便一提,當晚入座率約為八成,頗為爆滿,建議先於網上或致電預留位置。筆者則認為桌子與桌子的距離頗為狹窄,前往取食物時需要注意一下。。自助晚餐的用餐時間為下午六時半至下午九時半,頗為充裕。。星期五至日、公眾假期及前夕限定: 麵包蟹、扇貝、帶子刺身及阿根廷天使粉紅蝦刺身(Friday to Sunday, Public Holiday and eve special: Brown crab, chill scallop, Argentina pink shrimp and Hokkaido scallop sashimi)有幾款凍海鮮是假日限定的,帶子和天使粉紅蝦刺身的味道鮮甜,肉質飽滿。•凍海鮮包括即開生蠔、松葉蟹腳、青口、黃金螺、白蜆、凍蝦 (Chilled seafood including freshly opened oysters, snow crab legs,
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位於將軍澳唐德街3號香港九龍東皇冠假日酒店一樓的尚廚(The Chef’s Table),主打豐富自助餐。餐廳剛巧進行推廣,折扣後連加一每位約$480。近日,餐廳的主題為「海鮮盛宴自助晚餐」,頗為適合愛吃海鮮的食客。
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順便一提,當晚入座率約為八成,頗為爆滿,建議先於網上或致電預留位置。筆者則認為桌子與桌子的距離頗為狹窄,前往取食物時需要注意一下。

自助晚餐的用餐時間為下午六時半至下午九時半,頗為充裕。

星期五至日、公眾假期及前夕限定: 麵包蟹、扇貝、帶子刺身及阿根廷天使粉紅蝦刺身
(Friday to Sunday, Public Holiday and eve special: Brown crab, chill scallop, Argentina pink shrimp and Hokkaido scallop sashimi)
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有幾款凍海鮮是假日限定的,帶子和天使粉紅蝦刺身的味道鮮甜,肉質飽滿。
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•凍海鮮包括即開生蠔、松葉蟹腳、青口、黃金螺、白蜆、凍蝦 (Chilled seafood including freshly opened oysters, snow crab legs, mussels, golden whelks, clams, shrimps)

生蠔的味道也頗為鮮甜,海水味不會太過濃太過重。


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今次筆者和母親一同來用餐。筆者愛吃凍海鮮,而母親則愛吃熱食。這餐廳的熱食至少有十五款,頗為豐富,母親對這頓自助餐頗為滿意。
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母親愛吃這款錦繡鮑魚雞丁,雞丁和翠玉瓜炒得頗有鑊氣,而且還有小鮑魚。
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燒紐西蘭草飼肉眼牛扒、燒豬鞍
(Roasted New Zealand Prime Ribeye & Roasted Pork Rack)
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花膠鮑魚蟹肉茶碗蒸
這款茶碗蒸是限定菜式,職員敲鐘,食客便開始排隊領取茶碗蒸了。
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茶碗蒸表面擺放了原隻小鮑魚和花膠,賣相矜貴,襯熱吃味道最好,質感滑不溜口。蒸蛋裡面還有絲絲蟹肉。

海鮮釀蟹蓋
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即煮粉麵檔
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•十多款甜品包括韓國草莓千層酥、韓國草莓櫻花蛋糕、韓國草莓泡芙山、即煎法式班戟,

八款口味的Haagen-Dazs雪糕
(Haagen-Dazs Ice-cream with Eight Flavours)
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草莓朱古力噴泉
(White chocolate fountain - Strawberry flavour)
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📌任飲即磨咖啡、紅茶、檸檬水、橙汁、蘋果汁
(All you can drink coffee, tea, lemonade, chilled orange juice and apple juice)




尚廚 - (The Chef’s Table)
📌將軍澳唐德街3號香港九龍東皇冠假日酒店一樓
(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
2024-01-14
Dining Method
Dine In
Spending Per Head
$500 (Dinner)
Recommended Dishes
  • 生蠔
  • 刺身
  • 熱盤