嘉麟樓

营业中

休息中

端午節總是要品嘗一下鹼水粽，今年又挑選了嘉麟樓的鹼水粽來試，包裝盒子依然富麗堂皇，不過鹼水粽的味道就是沒有驚喜。蓮蓉鹼水粽入面既餡料好散，呈漿糊狀，微甜感，沒有什麼味道，鹼水粽外面質地帶軟綿感，基本上沒有什麼特別，亦沒有什麼驚喜，就是一隻非常普通的鹼水粽，亦不會覺得特別好食。以名氣及品牌來希講，價格當然吾會平，所以先會有所期望，不過試完後反而有點點失望，因為質素絕非預期，希望餐廳明年會有更多的驚喜比客人吧~

近年工作主要係外國 所以少咗好多時間寫食評 不過最近真係食咗好多餐廳所以真係要寫下🎉呢間位於半島酒店入面嘅中餐廳 環境真係非常唔錯服務非常好絕對有五星酒店水準嘢食當然都非常高質個茶葉雞 非常有驚喜 大家一定要一試

一直都對半島酒店嘅餐廳有好好嘅印象，而且價錢亦都好貴所以一直都冇食到。今次就突然訂咗枱就入咗去食。首先進入酒店就已經有一種五星級的感覺，去到餐廳是酒店服務員也表現出受過訓練的高質服務，員工清楚明白客人的需要同埋會盡量滿足客人嘅要求。今次就是佢哋嘅午餐·食吓點心。首先覺得茶錢有少少貴，係$40一位，但係因為係五星級酒店食嘅關係所以價錢都總算是合理。我哋唔係太多人食，所以order咗少少點心同埋叫咗個飯，所有點心都整得好好味尤其係叉燒酥，真係整到外脆內軟，食完一生難忘。燒賣都整得好好味，入邊係原隻蝦，連面頭有1塊帶子，每一啖都可以食出中菜嘅味道。反而個炒飯就麻麻哋，本人覺得出面餐廳嘅楊州炒飯更加好味，但係慢慢欣賞半島酒店炒嘅飯每一粒飯都沾滿XO醬嘅汁，可想言之好考廚師嘅功夫。我一定會繼續幫襯同支持呢間中菜廳，因為無論服務質素地點同埋食物都好合我心意，簡直係無得輸！！！最緊要一點，食嘢之前侍應會附上一疊合桃，個合桃簡直係整得最好味嘅餐廳，每次去都一定要食。

Booked spring moon for dimsum a week ago. Could wait to try this Michelin restaurant. But came out food was bad, taste like those normal dim sum place , presentation was extremely bad taht I didn’t bother to take pics . We ordered Bbq pork , it was not good at all. Ordered signature dimsum such as the Siu mai . It was so so. Totally not worth it. Will never go there again. Very disappointed

嘉麟樓對我來說已慕名已久，其古典風格的柚木地板，配襯東方地氈和帶裝飾藝術風格的彩色玻璃，再加上聽著舊上海歌曲，恍如將二十年代老上海重現眼前。從懷舊的室內設計。茗茶櫃台提供超過三十種茶葉，更展出古董茶壺收藏品。餐前小食是芝麻炒核桃才是大亮點，核桃十分香，炒得非常脆口，甜度適中，再配以碧螺春茶，頓時覺得茶介物有所值。是次點了筍尖蝦餃，龍蝦湯金魚餃，十年陳皮上湯浸牛肉球，梅菜皇匈牙利鬈毛豬紅米腸，羊肚菌燒賣，花雕蛋白蒸蟹蚶，甜品是乾清紅棗糕，陳皮紅豆沙。整體感覺不錯，尤其當人少的時候，一邊喝茶，一邊聽舊上海歌曲，別有風味，但隨著人多，嘈雜聱蓋過一切，相對之下欣圖軒比較好;食物絕對不差，只是羊肚菌燒賣，菌味不濃，其中梅菜皇匈牙利鬈毛豬紅米腸，花雕蛋白蒸蟹蚶，乾清紅棗糕絕對一試。

限聚令實施之前，多家酒店及高級餐廳聯手推出救亡推廣方案 United We Dine，眾多選擇之中，我無暇逐一研究，快速目測只看中 Mott 32 及嘉麟樓，前者仍在停業，只好到嘉麟樓。六道菜套餐原價$988，現在八折吃，在一向樓面高、門檻亦高的半島酒店內的中菜廳享用，實屬非常合理。菜單吸引我之處起初只在組合的有趣新意，細心看原來注入不少養生概念元素，非常時宜，肺炎肆虐期間，滋補輕順的晩餐是首選。套餐包括：生炒蟹肉配話梅遼蔘 黃炆汁玻璃蝦球 海玉竹蜜冬燉鮮鮑 松露翡翠班球鴿甫 金腿帶子和牛崧炒飯 雪燕陳皮桂花燉雪梨額外贈送： 碟豆花奶凍、芒果糯米糍吃得自然舒服，飽而零滯感，清而味足，無驚喜但不會令人失望。只不過本來賣相最好及最考烹調功夫的首兩道菜式、遼蔘及玻璃蝦球皆以爽口為主力，而非我喜歡的高湯熬至入味風格，有點未能滿足！其實已經做得唔錯，有話梅香的遼蔘特色，黃炆汁醇厚味佳。反而，雪燕燉雪梨的陳皮桂花出眾令我最喜歡。詳情如下：品味氣派的裝潢。精緻的擺設，留意到放筷子的座是一艘帆船。 琥珀合桃切勿錯過這贈送的餐前小吃，合桃香脆，蜜糖的自然甜，開始了便停不了口，我清碟了！

We have been heard of Spring Moon for quite a long time and we chose there for a birthday lunch on March.The whole area was quite spacious with lower and upper level which our seats located. Adequate distance between tables would offer enough privacy for discussing private matter.The waiter was professional and paid attention to the customer all the time. We enjoyed the welcome snack : Cameral Walnut. Overall, all of the dim sum were tasty especially the dumplings which the dumpling skin was so

We came here for dinner again. We ordered a few dishes to share among the 2 of us.螺頭燉湯 was presented very nicely. Flavour-wise, there was nothing special to talk about. I remembered it was charged at $4xx.Unfortunately I couldn't upload the other photos because Openrice kept saying that my photos were not original. So just descriptive texts for the other dishes. Fried seafood was big shrimps and 龍躉. It was priced at $600-$700. The food ingredients were fresh and were served hot.Stir-fried wagyu

新春期間，相約朋友團拜午餐嘉麟樓，是有級數的...地方環境，有中國色彩，裝潢有品味，枱與枱之間分隔很寬敞，坐得舒服...又不受鄰枱騷擾⋯⋯茶，一流...點心 ： 叉燒包，蝦餃，荳苗餃，咸水角，款款精美，用心去做，好味道前菜小食 ： 琥珀合桃，上品也，鬆脆，香甜，食到吾停得口招呼牌鮑魚牡丹蝦鷄粒炒飯，飯粒清爽，多鮑魚粒，牡丹蝦香口，好正棗皇糕，甜品首選，又䁔又軟綿綿又E靱絕對係物有所值，有信譽的，非一般的水凖的招呼有某些食店價錢昂貴，但很難吃⋯⋯不值

新年最愛的糕點，就係年糕。很高興今年有機會，再次品嘗半島酒店＜喜麟樓＞既年糕。深紅色既禮盒包裝，設計非常精緻高雅, 很是吸精!!~ 簡簡單單，用日本鮮雞蛋一齊煎，味道已經相當之好。輕輕煎一下，煎得香口，而且外脆內軟，咬落去仲非常之煙韌，非常彈牙，入口帶有點兒黃糖微甜，亦不至於過甜。新年吃點兒年糕，亦和親友一同共享，實在是一樂也~~

This time we craved Chinese and came to Spring Moon for dinner. I was quite surprised that it was quite full even during dinner on a weekday. The sour and spicy soup was a good mixture of different flavours. It was served with pepper and sesame oil already added for us. The steamed king crab leg with egg white was priced at $368+10%. It was a really good dish with such high quality ingredients. The egg custard was very smooth, as expected.Again, with high quality ingredients, this Stewed Austral

This Michelin 1-star Chinese restaurant is located in The Peninsula Hong Kong, with most people probably heard about their famous custard mooncake. With a luxurious yet comfortable and inviting setting, the staff greeted us warmly and showed us to a table at the end of the restaurant, where we can see an interesting tea-bar corner featuring many teapots and cupboards containing premium tea leaves.We ordered a la carte for night, with me starting with Hot and Sour King Crab Meat Soup ($260), whi

First time having meal in peninsula hotel, the feeling of spring room is quite good here, grand and beautiful red decoration with lovely table and seat hereThe sesame walnut snack is so famous and I love the sweet taste and crispy texture, can’t resist to have moreBBQ Pork dumpling is so yum and fresh, the taste is so good Steamed shrimp rice roll having really thin layers with fresh shrimpSiu Mai with black crab roe isn’t so outstanding here, just in normal standardBBQ Pork buns is pretty nice

因為住宿優惠，有$800美食餐飲可用於半島酒店內的餐廳(今佐日本料理除外)，我們選了嘉麟樓吃點心🥢富中國色彩的裝潢，播舊日情懷的曲調，像置身於香港昔日高級的茶居中坐得很舒服，枱是寬躺的，也有一定的空間🔰筍尖鮮蝦餃$88，賣飛佛🥰，每粒包得均稱，饀料足，有筍的傳統蝦餃，好吃🔰帶子燒賣$88，挺好，不油膩🔰水晶翡翠滑雞札$98，所謂水晶，應該是絲瓜面的粉絲。粉絲和絲瓜不錯，雞肉嫩滑，還有半舊鮑魚，咀嚼時充滿鮑魚香😍，整碟都喜歡🔰蘿蔔千絲松露花瓶酥$78，賣相漂亮，顧名思義，儼如一個花瓶，酥皮鬆化，雖有松露，也只是淡淡的松露香，沒有搶奪蘿蔔的香逸🔰香茜牛肉腸粉$108，賣飛佛🥰，足料，腸粉皮薄滑，看到滿滿的牛肉，還有馬蹄粒和芫茜，好吃的配搭

這裏的賣點絕對不是性價比，直白說 味道跟不上價錢， 單評食物味道其實不錯但真的不配這個價錢， 不過因為品牌是半島酒店與位置方面絕對能加分補救 。但是無論如何，無可否認他們的服務是非常之出眾的， 自問都是一個要求非常高的人，但都忍不住給予他們服務5星。 坦白說，現在很多香港六星級的一線酒店服務根本就沒有五星甚至4星， 今天的午飯，嘉麟樓卻做到了。點心方面： 小籠包出色； 雞紮一般/麻麻 ；芋頭角很好； 叉燒腸粉很差！ 炒飯一般(不夠wok 氣)，雞與菜正常， 不過不失。