233
42
17
| 餐厅: | 國金軒 |
|---|---|
| 资讯: |
为推动全港减盐减糖新饮食文化及新生活态度，环境及生态局、降低食物中盐和糖委员会及食物环境衞生署食物安全中心推出了「少盐少糖食店计划」，参与食肆会提供少盐少糖选项予顾客，部份更会提供特定减盐减糖菜式。参与减盐减糖食肆会获发计划标志，以供张贴於店舖内，供顾客识别。详情可在此浏览：https://www.eeb.gov.hk/food/cn/committees/crss/restaurants.html
影片
开饭介绍
米芝蓮推介當代粵菜食府國金軒，由屢獲殊榮的行政總廚主廚鄧浩宏師傅主理，致力傳承粵菜精髓，為饕客呈獻當代粵菜，主將不時不食，顯現各種食材味道的細緻性之餘，更別出心裁地揉合各種鮮美旨味，打造精緻，細膩，和諧的用餐體驗！
继续阅读
奖项殊荣
米芝莲二星餐厅 (2011)
营业时间
今日营业
10:30 - 15:00
18:00 - 22:30
星期一至五
11:30 - 14:30
18:00 - 22:30
星期六至日
10:30 - 15:00
18:00 - 22:30
公众假期
10:30 - 15:00
18:00 - 22:30
以上资料只供参考，请与餐厅确认详情
有关奖赏计划
相关文章
家常便飯無需講究體面，選址 IFC 的國金軒，本為品嚐太史五蛇羹真傳而來，喜出望外，所有菜式皆水準之上，配合環境服務，物有所值的高消費！8人細房，樓底非常高，玻璃大窗維景海景相伴，獨立洗手間，雅緻舒適。鵝肝醬乳豬鍋巴鍋巴做得很好，名副其實脆卜卜，咬碎有聲，組合有意料驚喜。乳豬與鍋巴的薄脆交替，鵝肝醬變得低調，成為潤滑劑。水晶大蝦球白雪巨大，爽口得來保留蝦味，蘸少許蝦醬很適合。太史五蛇羹真的細緻，刀功出色，冬菇絲、雞絲、蛇絲切得幼細，粗幼一樣；檸檬葉、菊花、芫荽及胡椒粉。鮑汁脆皮婆參炆得很軟嫩，外層－層薄脆，鮑汁滋味。碧綠油泡方脷球魚肉嫩滑亦夠厚內。脆皮鬍鬚雞雞皮薄如紙，雞肉嫩滑。生炒臘味糯米飯真正生炒，色澤亮麗，米飯粒粒分明，非常香，口感一流，平日不吃飯的我亦添吃。蓮子蛋白杏仁茶幼滑香甜，有質素。脆皮煎堆仔蓮蓉餡料，水準唔錯。
继续阅读
This high-end Cantonese restaurant has two branches, one in The Mira Hong Kong and one in IFC. Having visited a few years back with good memories on the quality of its food, on this Wednesday evening, we return again to TST, to explore whether they continue to keep up its quality and any new experience in offer.The main dining area is spacious, neatly decorated with an upscale and contemporary design, featuring emerald colour in the chairs and carpet, with dark mahogany walls and the smart use of mirrors to increase the feeling of a high ceiling. We are seated at a circular banquette table on the side.Instead of the set menu, we decide to go for a la carte, starting with Honey-glazed Barbecued Pork 蜜餞本地黑豚叉燒 ($178 half portion). Specially requested for leaner cut, the BBQ pork does not have much fat but is still juicy and tender. Roasted with a nice char on the edges, glistering on the surface from the honey, the meat is marinated well with a deep flavour. Quite nice.Then we have for each of us a Deep-fried Crab Claw, Scallop, Minced Shrimp, Pear 梨香百花松葉蟹鉗 ($276 for two). The price should already give a hint that the crab claw is small, but the minced shrimp is at least tasty, with good bouncy texture. There are some scallops mixed with the shrimp meat to add a bit more sweetness, paired with a sweet and sour sauce, with a slice of pear at the bottom. Decent only.Another appetizer we order is Pan-fried Frog Legs, Premium Light Soy Sauce 本地頭抽煎田雞腿 ($198). The frog legs are quite big and very meaty, pan-fried beautifully to golden brown colour, very good in taste. I cannot stop eating and even want to order another one because of how good it is. Definitely my favourite dish in the evening.Then we have soups, with each of us ordering our own choice. My wife has picked Double-boiled Pork Lung Soup, Fish Maw, Snow Lotus Seed, Fresh Almond Cream 鮮杏汁花膠雪蓮子燉白肺湯 ($328). Having a very rich almond note, the soup is thick from the fish maw and very delicious, with the pork lung cleaned thoroughly and without any weird taste. The better of the two soups.My choice is Hot and Sour Soup, Matsuba Crab Meat, Mushroom, Egg White 松葉蟹玉子酸辣羹 ($248). The chef has made a special touch in putting some egg white to the soup, making it smoother on the palate. The soup is certainly spicy, making me sweat profusely. The taste is quite nice but perhaps will not be suitable unless you are a big spicy fan.The main course is Sauteed Spotted Garoupa Fillet, Morel Mushroom, Dried Flounder Fish, Honey-glazed Yunnan Ham 甫魚蜜餞雲腿羊肚菌炒東星斑球 ($568). On one side of the dish are some sliced Chinese ham that has a good balance of sweet and saltiness, steamed well so that they are not hard and easy to chew. The garoupa fillet is nicely sauteed, tender and moist, with some morel mushroom and asparagus. The dried flounder adds umami and also bridges the flavours of the ham and fish. A creative combination with good effect. Very nice.For dessert, I have Chilled Mango Pudding, Champagne Gelee, Pomelo, Sago, Coconut Juice 香檳啫喱芒果布甸配椰汁柚子西米露 ($108). A fancy presentation, the pudding is placed on a glass bowl with dried ice, with mist continually seeping out in a surreal manner. Each of the component is nice, and the combination of the different texture of pudding, jelly and sago being the highlight.My wife has the more traditional dessert of Sweetened Almond Cream, Egg White, Sesame Dumpling 生磨蛋白杏仁茶湯丸 ($78). A good serving of rich almond cream, not too sweet, with the dumpling chewy and delicious. Another good dessert.The service is decent, with the staff attentive and courteous, and I appreciate they remind us about a credit card discount so that we can enjoy a 15% off, with the bill on the night being $1,949 which is reasonable. A good spot to enjoy some nice Chinese food in a comfortable setting, and they still deliver to my memory of good quality, with some innovative dishes as well.
继续阅读
開業多時，但一路都沒有嘗試，眼見近來在香港也很久沒有走上中餐廳，上網八卦一下價錢亦都符合自己，加個網上預訂就成為了當日的午餐。。。當日是叫上套餐，前菜：金箔蝦餃：峰巢荔芋角/黑松露野菌餃，三款都感覺中中平平，開場序以見無特色，心沉了一會⭐️⭐️⭐️蝦子鮑汁香煎百花元貝皇,這一份嘴巴裏完完整整感覺是一份蝦膠煎餅，加上濃烈的醬汁，繼續用手上的刀叉去品嚐⭐️⭐️⭐️蠔皇八頭湯鮑伴鮮蔬，再來繼續舌頭的測試，腦袋裏浮現着新年親人送上的鮑魚禮盒裝，一切再切，很快便沽清，醬汁也是濃稠中不顯特色⭐️⭐️⭐️瑤柱濃湯蒜子泡菜苗,這一份呈上面前的時候簡直恍如廚餘一般（大兜亂）這個也不重要，重要的是鹹到一個沸點，難忍之下舉起雙手，侍應很快便走上前來告知一切之後，給我讓廚房換上新的一碟，換上的一碟好了一點點？是鹹味道還是擺盤？繼續無語地吃下去⭐️⭐️薑蔥銀芽撈鮮蝦雲吞,這一款深信是全枱套餐之中較為可以令自己眼睛擦亮了一會，蝦肉彈牙整體合格⭐️⭐️⭐️當日的甜品是紅豆沙一道，完全無心的一道，跟置身於茶樓一般沒有分別，吃過兩羹徐徐放下⭐️⭐️⭐️套餐HK$568.整體而言由頭到尾我都沒有感覺到置身於酒店中菜廳之內，只不過可能是一間高階的餐廳而言⋯⋯茶芥每位HK$60.一坐低已經急不及待地呼喚，想看多一會餐牌上的茶品都沒有時間。可能由於他們是午市以All you can eat作主打,,即一個價錢可以任食的點心餐為主力，所以在套餐擺力全忽略，不作其他中菜廳比較也感到絕對要有努力空間。
继续阅读
由2011年開始冇間斷都喺香港澳門米芝蓮指南行列𥚃面，要提前一個月先訂到位，今次第一次去就試咗佢哋嘅點心放題$398。點心全部即叫即做/即蒸，等嘅時間ok嘅唔算耐餐前小食有合桃，好新鮮好脆嘅前菜有2款必有嘅蜜餞黑豚叉燒伴四季春煙燻上素卷叉燒肉味濃同好腍嘅，蜜餞味好味嘅，如果多少少肥就更正素卷煙燻味做得啱啱好，唔會太濃任食點心選擇都幾多，不過太多選擇，冇試勻😅晶瑩鮮蝦餃賣相大大隻脹卜卜，晶瑩剔透，鮮蝦新鮮肥美彈牙💯蟹籽豚肉燒賣燒賣都係勁大粒，豬肉味濃😋黑松露野菌餃餃皮薄，都係晶瑩剔透，黑松露味很出，口感更豐富，好味💯蜂巢荔芋角/魚米雞粒咸水角/蒜蓉鮮蝦春卷荔芋角個蜂巢好鬆脆，芋頭好滑好濃咸水角外鬆內軟，脹卜卜，餡料多春卷蒜味好香好惹味所有炸物都炸得完全唔覺肥膩💯原隻鮮蝦布拉腸粉自家即製腸粉好薄好滑，每條腸粉都有2隻超級大嘅蝦，仲超爽超彈牙💯XO 醬炒蘿蔔糕好有驚喜，外層好乾身好香脆，完全唔油膩。仲有濃濃XO醬味，少少辣好惹味💯蜆蚧鯪魚球正常，不過蜆蚧都幾腥🫣山竹牛肉球/豉汁蒸鳳爪牛肉球味濃幾結實，唔係腍啤啤嗰隻👍🏻鳳爪夠入味，都唔係長蒸到超腍嗰隻👍🏻飯 / 麵可揀一款點咗四川椒麻擔擔麵，麻醬味濃香味，微辣，好味嘅不過鹹咗少少任食甜品都有好幾款，試哂😬紅桑子凍糕酸酸哋，好開胃鬆化合桃酥正常薑汁糕好彈好煙靭，薑味可以再濃啲就仲得香芒楊枝甘露唔太甜，不過淡咗少少蛋白杏仁茶湯丸杏仁味好香好濃好滑，芝麻湯丸唔太甜，湯圓皮好軟熟，好味💯當日精美糖水係紅豆沙夠濃好味不過冇起沙餐廳樓底高，環境舒服，座位超闊落，服務唔錯，侍應及傳菜姐姐都超級好禮貌。食材用料新鮮，食物嘅質素都非常高，雖然價格唔平，但咁有水準，都值嘅💯💯💯點心放題逢星期一至五早上11時30分至下午2時30分供應（公眾假期除外）
继续阅读
位於尖沙咀的米芝蓮推介當代粵菜食府 — 國金軒，由得獎名廚鄧浩宏師傅主理，多年來屢獲米芝蓮指南推介，入選《南華早報》「100 Top Tables」及Trip Advisor卓越認證大獎，更屢獲Wine Spectator「最佳卓越大奬」，以及Trip.com 2024 Trip.Best Asia 100，備受百分百肯定。中菜行政總廚主廚鄧浩宏師傅一直致力傳承粵菜精髓，以精湛烹調技巧，精巧手藝及創意，巧手融匯時令頂級食材，切合隨時代而轉變的環保和養生飲食文化，為饕客呈獻奢華精緻，細膩和諧的當代粵菜。聚物天美、老饕垂青 $1188/位🦋黑魚子百花釀乳豬香口酥脆的乳豬皮下釀入彈牙的鮮甜蝦膠，口感豐富，脆不膩口，配合矜貴的魚子醬點綴，帶出鹹鮮香味，色香味俱全。🦋鮮杏汁花膠雪蓮子燉白肺湯嚴選本地新鮮豬肺、排骨、雞肉及雞腳，配合梅頭肉、花膠、每日鮮磨杏汁、雲南雪蓮子熬製而成，真材實料，滋補養顏，啖啖滿滿骨膠原。🦋黑松露鍋巴百花元貝皇｜欖菜辣子爆澳洲龍蝦 (+$300)重量級的元貝皇釀入鮮甜爽彈的蝦膠，底下以酥脆的炸鍋巴承托住，帶來一軟一脆的口感交雜，配搭黑松露忌廉醬汁，滿口奶油香氣久未散去，真是令人回味無窮。靈感源於避風塘炒法，以欖菜炸香至乾身取代炸蒜，加入雲南辣椒乾、自家製淮鹽和紹酒爆炒增添無窮風味，搭配彈牙嫩滑的澳洲龍蝦肉，必食推介。🦋脆皮法國乳羊腩配黑芝麻醬及腐乳醬選取來自法國的乳羊，先以十款秘製香料醃製再炸得香氣撲鼻，酥脆肉嫩，襯托口味和諧融合的黑芝麻醬及腐乳醬，帶來難以抗拒的味蕾衝擊。🦋鮑汁蝦籽扣柚皮經典傳統的手工粵菜，師傅提前3－4日耐心處理柚皮，完全不帶苦澀味，再以鯪魚、蝦米、薑蒜、金華火腿等慢火熬煮柚皮，最後灑上來自本地大澳海鮮場的蝦籽及淋上鮑汁芡，入口鬆化，充份表現師傅誠意及心思。🦋上湯本地珠龍伊府麵外層彈牙、內裡嫩滑的龍蝦，加入上湯，配搭上等伊麵，麵條完美地吸收了龍蝦精華，滿載鮮味，帶來不絕驚喜。🦋生磨蛋白杏仁茶湯丸🦋國金軒新疆棗皇糕最後以甜而不膩的傳統中式甜點，溫和暖胃，為華麗的盛宴畫上完美句號。
继续阅读
您可能会有兴趣的...