唐閣

I have this practice of going counter intuitive during festivals, say in CNY I will go to non-Chinese restaurants while in Christmas I will do the opposite. In this holiday I have picked T’ang Court in The Langham Hong Kong, arriving on the day after Christmas, to revisit this Michelin 3-star restaurant I last came two years ago, to see whether they continue to keep to their high quality.We are seated on the upper floor, and the décor has not changed, with good distance between tables to offer space and privacy. The plush carpet and golden walls offer a luxurious vibe, with some new modern photographic art pieces on the walls providing a nice and interesting contrast.After we finish ordering, the staff provides us with a complimentary amuse bouche. The Spicy Salt Abalone 椒鹽鮮鮑魚 is very tasty, with the abalone tender and not rubbery in texture, seasoned by the appetizing spicy salt which has a slight kick of chili but not excessively hot. Very good.I have a bottle of Mount Pleasant Lovedale Semillon 2014 ($1,050) from Australia Hunter Valley to go with the food on the night. It has a nice lemony nose, honey with lanolin, exhibiting classic varietal characters. On the palate, the fruity and mineral acidity is pleasant and versatile, matching with most of the food.To start, we have Crispy-fried Intestine 脆皮炸大腸 ($200). An evil yet very delicious dish, the intestine has a crispy surface, easy to chew and not tough. Already nicely marinated, the flavours are further enhanced by the sweet and sour sauce on the side, highly appetizing. It is also big in portion so probably a bit too much for two person. Very good.Next, we have Baked Stuffed Crab Shell 釀焗鮮蟹蓋 ($360 each). A signature of the restaurant, this is probably the most expensive baked crab shell in town but equally in my opinion the best in taste. With a golden crust, the crab shell is stuffed with plenty of crab meat with a small amount of onion and cream sauce to add sweetness and texture, but still predominantly crab meat. I like the original taste without any Worcestershire sauce. Excellent.For the soup, I have Braised Mixed Seafood with Bean Curd in Hot and Sour Soup 陳醋酸辣海皇羹 ($280). The hot and sour soup is my favourite order, with this one having a great balance of sourness and spiciness from the aged vinegar and chili. There are plenty of premium seafood, including scallop, prawn, crab meat, and lobster, adding umami and texture. However, the broth is a bit too thick for me. Good.For my wife she has Shredded Duck, Fish Maw with Mushroom and Chinese Chive Soup 花膠鴨絲羹 ($280). The soup has plenty of shredded duck, fish maw, and mushroom, fragrant also from the chopped Chinese chives scattered on top. The roasted duck is good in seasoning, with taste of the soup deliciously rich but not feeling heavy in MSG. Very good.Then comes Stir-fried Sliced Lamb with Garlic, Scallion and Bean Paste Sauce 京蔥獨蒜羊仔柳 ($480). The sliced lamb meat is tender, with a nice taste from the bean paste sauce. The chef has cleverly used solo garlic which is less overpowering on the smell or taste. And together with scallion, it is simply fantastic. The ingredients and cooking techniques might not be very fancy, but able to appreciate the quality of each component and combining to the best effect is testimony to the chef’s prowess. Very good.The last dish we have is Braised Grouper Head and Brisket 生炆斑頭腩 ($500). Served in a sizzling hot claypot, the grouper is meaty and nice, with the flesh tender while the surface is caramelized beautifully. The mushroom, tofu and roasted pork are equally delicious. After finishing we did not see a big puddle of oil remaining in the claypot, another indication of the chef’s mastery in cooking. Excellent.For dessert I have Baked Sago Pudding 蓮蓉西米焗布甸 ($70). My childhood memories, the pudding is freshly baked, very hot with caramelized surface. The sago pudding is appropriate in sweetness, with the lotus seed paste rich in flavours and also not too sweet. It did bring back a lot of happiness, helping me to recall the time when I have this dessert almost weekly when going out with my parents for dim sum. Excellent.My wife has Double-boiled Papaya with Dried Peach Gum 冰糖桃膠燉木瓜 ($70). The soup is perfect on the sweetness, with the papaya ripe and also delicious. The healthy peach gum adds a gelatinous bite to the soft papaya to create an interesting mouthfeel. Very good.We also order Sesame Rolls 濃香芝麻卷 ($60) to share. Not many restaurants will make this dim sum as it takes a lot of effort while not able to charge much. And here the sesame rolls are rich in flavours, and also having a good gelatinous texture. Very good.Apart from our ordered dessert, the restaurant has a complimentary Petits Fours, including Pineapple Tart which is made in the shape of a pear, with the pineapple paste having chunks of the fruit and not too sweet. The Osmanthus Cake has wolfberries and sweetened osmanthus, also not too sweet. A premium treat. Very good.Service is good, with the staff attentive, professional, and courteous. Like most Chinese restaurants, I would hope they can spend some time explaining each dish as that would help to connect the diners even better with the food. The bill on the night is $3,553 after a 15% discount from my hotel membership. Best baked stuffed crab shell in town. 继续阅读

平時甚少同男朋友兩個人去食中菜，因為習慣食中菜都係一班人一齊食，可以share，每次都會好豐富，令我哋覺得兩個人好似有啲難叫餸咁。但今次會選擇食中菜，係因為我哋用左AE FHR program book咗The Langham住一晚，program會送酒店dining credit，而酒店入面有三間餐廳，其中一間就係香港唯獨兩間得到米芝蓮三星嘅中菜廳之一嘅唐閣，所以就決定晚餐去唐閣，試一試米芝蓮三星中菜嘅滋味。由於得兩個人，我哋總共叫咗三道餸，滷水豬仔腳、叉燒、生炒糯米飯 。1）滷水豬仔腳我同男朋友都冇影到相，但我哋一致認為係三道餸入面最好味😂我男朋友話試過喺出面啲酒樓會話因為當晚冇人擺酒，就唔會有豬仔腳食 ，所以愈來愈少機會食到尼樣餸（佢講喳，冇fact check） 。而我本人見識少，印象中我好似未食過𠻹😂但唐閣嘅滷水豬仔腳真係令人一試難忘，好好味😋😋😋口感好好，外皮爽而厚度適中 。見到好少人提尼個餸，推介大家試吓👍🏻2） 蜜汁餞叉燒以前喺明閣食過叉燒覺得唔錯，所以今次都要試吓唐閣個叉燒。叉燒一嚟到，嘩😳個外表冇得輸，燒得好靚，聞到好香，勁吸引！味道甘香，肥瘦適中，加上啲燶邊，好味呀😋😋3） 生炒臘味糯米飯發現我哋又係冇影相𠻹 。一到冬天就會好想食糯米飯，雖然喺三道餸之中其實味道比較普通，但係都好食嘅（可能因為已經食到飽飽地😂），糯米飯炒得乾身之餘又夠香，而且係季節限定，平時冇㗎！雖然食埋糯米飯之後已經好飽，但我哋本身都預留咗空間要食甜品嘅😆我哋叫咗兩碗糖水，一碗蘋果雪燕，一碗木瓜雪耳 。我哋又係冇影相😂雖然味道冇咩特別，但滋潤吓都好嘅，價錢比坊間甜品舖又唔係貴好多，而家啲甜品舖食尼啲閒閒地都五十幾蚊一碗啦 。其實除咗自己叫嘅嘢食之外，餐廳仲有送每人一碟前菜同甜品 。前菜） 蒜香鮑魚鮑魚唔韌，配埋炸蒜粒，食完真係會令你開胃👍🏻甜品） 杞子桂花糕、鳳梨酥桂花糕清甜好味 。鳳梨酥外型係一個梨，仲係熱嘅所以勁香，外層鬆脆，好味😋今餐食飽真係超級滿足😋😋😋埋單原本係$1,3xx，尼個價錢食到米芝蓮三星仲要真係好味道，絕對會令人下次再返嚟 。我哋扣咗dining credit之後，剩係要比百五蚊喳，抵到不得了🤣 继续阅读

位於尖沙咀的唐閣，作為米芝蓮級數的中餐廳，果然名不虛傳。首推招牌釀蟹蓋，蟹蓋精心烤制，上桌時香氣四溢。蟹肉與調料完美融合，滿滿嘅蟹肉，口感豐富，非常新鮮美味。招牌炸鱈魚，外皮炸得酥脆，咬下去外脆內軟，內裡的鱈魚肉卻保持著嫩滑多汁，火候掌握得恰到好處，呢間餐廳獨有。叉燒，唐閣的叉燒都係招牌。夠熱，入口軟嫩，肥瘦比例完美，甜而不膩，濃郁的醬香在口中散開。蝦膠釀金蠔這道菜十分新穎，時令菜，金蠔的鹹香與蝦膠的彈牙相輔相成，明顯口感對比，味道濃郁。豉油雞，皮滑肉嫩，，一上桌已經有好香的醬香豉油雞味。好吸引，而雞肉吸收了豉油的精華，味道醇厚，每一口都能感受到濃濃的醬香豉油味。唐閣的菜品，真材實料，有水準，食材的選用、烹飪的技藝，味道都體現了高水準。不僅保留了粵菜的傳統精髓，在菜品創意上有所突破，不愧為米芝蓮級別的餐廳，值得美食愛好者前來一品。 继续阅读

有返啲米芝蓮，環境真係冇得彈，裝修得典雅又有格調，燈光柔和，氣氛一流，感覺好似置身喺美食嘅殿堂。先講講嗰道牛肉啦，望住碟上嘅兩舊牛肉，好似兩粒閃亮嘅寶石咁。牛肉煎得恰到好處，外層微微焦香，好似著咗件靚靚嘅棕色外套，裡面嘅肉質嫩滑多汁，一咬落去，肉汁即刻爆晒出嚟，滲透住濃郁嘅肉香，頂頭嘅蘋果粒帶嚟咗少少嘅清甜，中和咗肉嘅油膩感，真係絕配！同普通茶餐廳嘅牛扒相比，呢度嘅牛肉質素明顯高幾個檔次，無論係肉嘅選材定係烹調嘅火候，都係專業級數。不過呢，份量有少少細，對於大胃王嚟講可能唔夠喉。再嚟睇下嗰個炸物，金黃酥脆嘅外皮，好似披咗層閃亮嘅黃金甲，裡面包住嘅餡料口感豐富，外脆內軟，脆口聲音都好誘人。同外國嘅炸薯條相比，呢個炸物嘅層次感更強，唔單單係得個脆字，裡面嘅餡料仲帶有獨特嘅風味，真係令人驚喜。仲有嗰條魚，魚肉鮮嫩無比，好似豆腐花一樣滑溜，表面煎得微微金黃，帶住陣陣嘅焦香。底下嘅配菜好似一個神秘嘅寶座，承托住魚肉嘅鮮美。同日本嘅刺身相比，雖然少咗一份原始嘅鮮味，但呢種烹調方式令魚肉嘅口感更加豐富，多咗一份溫暖嘅感覺。講到龍蝦，蒜蓉鋪滿晒成條龍蝦，蒜香撲鼻而來，龍蝦肉彈牙爽口，吸收咗蒜蓉嘅香味，每一啖都係滿滿嘅幸福感。不過蒜蓉有少少偏鹹，搶咗少少龍蝦嘅鮮味。同平時大排檔嘅蒜蓉蒸龍蝦相比，呢度嘅龍蝦肉質更加新鮮，處理得更加乾淨，但價錢方面就相對貴咗少少。最後講講個燒鴨，燒鴨皮脆肉嫩，油光閃閃，好似塊閃亮嘅紅寶石。皮下嘅脂肪烤得啱啱好，入口即化，鴨肉嘅味道濃郁，滲透住傳統嘅燒味香氣。細細個嘅時候，屋企人成日會買燒鴨返嚟加餸，一家人圍住一齊食，好溫馨。而家喺呢間餐廳食到咁正嘅燒鴨，好似返番去童年嘅美好時光，真係令人回味無窮。總體嚟講，呢間餐廳嘅出品真係唔錯，食材新鮮，烹調精細，雖然有少少小瑕疵，但係瑕不掩瑜，絕對值得一試！咁當然米芝蓮嚟講，佢都仲可以做得再好好多 继续阅读

在唐閣訂了一間房，招待遠方來的朋友，我們一行24人，2圍枱。房間挺舒服漂亮的☺️，有幾張梳化讓我們歇息聊天🥂。起初我們來到時，人手比較少，叫了點酒水，好久才有人端上飲品🤔。後來晚餐開始後，就有四個店員負責上菜，節奏回復正常👌🏻👍🏻前菜送了一份椒鹽一口鮑，香口惹味。我們點了套餐：👉🏻釀焗鮮蟹蓋🦀炸蟹蓋份量很大，有一隻手掌的大小，釀滿絲絲的蟹肉😍，混合了沙律醬以及洋蔥，味道鮮甜，炸了後更加有口感。👉🏻竹笙菜膽燉官燕味道清淡，官燕份量正常。👉🏻清蒸東星斑🐟東星斑中規中矩，不會蒸得過熟。👉🏻鵲巢露筍帶子蝦球🦐蝦球又大又爽口，帶子正常，鵲巢像是炸了的番薯絲，甜甜脆脆的襯托。👉🏻原隻南非鮮鮑魚花菇鵝掌鮑魚、花菇入味，鵝掌煮得軟滑。👉🏻脆皮炸子雞🐔雞皮很脆，內質不鞋，但可以更滑溜~👉🏻上湯鮮蝦雲吞稻庭麵鮮蝦雲吞可以的👌🏻，稻庭麵口感軟身，小編自己比較喜歡吃煙韌的。👉🏻合時甜品杏仁蛋白茶，味道香濃軟滑，吃完正餐後吃挺滿足的🥰。👉🏻精美甜點啤梨鳳梨酥，吃下去是鳳梨酥的味道，預熱後上枱，吃起上嚟香甜鬆化。桂花糕，味道清清的。👉🏻蜜汁餞叉燒另外點了一份叉燒，叉燒肥瘦均勻，表面燒得焦香，外層塗滿了蜜汁，甜而不膩🤤。最後結帳時，店員有提醒我們join會員有八五折👍🏻每人$1800，整體而言，是米芝蓮三星應該要有的質素，未去到讓人即時想encore🤔 继续阅读