影片
港铁尖沙咀/尖东站 J 出口, 步行约3分钟
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电话号码
38918732
开饭介绍
彤福轩以瑰丽酒店集团母公司新世界集团的创办人郑裕彤博士命名，以来自郑氏家族发源地的广东菜向郑博士致敬。餐厅时尚的大厅和七个贵宾房与70年代郑博士发展的新世界中心同样坐拥壮丽维港景致，餐厅专门提供精致的粤菜，包括来自中国广东地区的美食，以细致精湛的烹调手法巧妙地平衡味道和质感。
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奖项殊荣
米芝莲一星餐厅 (2024-25)
营业时间
今日营业
12:00 - 14:30
18:00 - 22:30
星期一至日
12:00 - 14:30
18:00 - 22:30
以上资料只供参考，请与餐厅确认详情
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Time flies, and my last visit to this Michelin restaurant was almost five years ago. Located in The Rosewood Hong Kong, The Legacy House has got its name in tribute to the founder of New World Development, the owning company of the hotel, Dr. Cheng Yu-Tung. Today, we return to see what seasonal cuisine Chef Li has prepared.Seated at a spacious round table looking out to the balcony and the Victoria Harbour, the décor has not changed since the last visit, with the nice wooden partitions, ceiling panels, and the wooden tables and chairs giving a nice traditional vibe, at the same time offering comfortable and cozy ambience for diners.I ordered a bottle of Domaine Marcel Deiss, Engelgarten ($1,080) from Alsace tonight. This is a field blend of different varieties, including Riesling, Pinot Gris, Pinot Beurot, Muscat, and Pinot Noir. A complex wine with good minerality, fruity and is versatile to match with food.We decided to order a la carte, starting with Crispy Frog Leg, Ginger 脆姜酥炸田鸡腿 ($200). The meaty frog legs are coated with a thin batter, deep-fried to appetizing golden brown colour, and seasoned well but not overly salty. The chef has added some deep-fried ginger too, providing a bit of spiciness. Nice appetizer and perfect with some icy beer.Next comes one of the chef’s signature dishes, Pan-Fried Dace Fish, Preserved Meat, Dried Shrimp 家乡煎酿鲮鱼 ($520). The chef removes meat and bones from the dace fish while keeping the skin intact, before stuffing the minced meat with coriander and other ingredients back into the skin and pan-fry. With the homemade sauce using black pepper and green peppercorns, it is an amazing demonstration of artisanal skills and very tasty.Then we have Stir-Fried Sakura Shrimp, Crabmeat, Vermicelli, Clay Pot 樱花虾蟹肉粉丝煲 ($388). Served in a sizzling hot clay pot, the vermicelli has a nice dry texture, not soggy or oily. The Sakura shrimps add umami flavours to the delicate sweet crab meat, when mixed the two complements very well on each other. Another wonderful dish.The last dish we have is Poached Mantis Shrimp, Sponge Gourd, Fish Maw 水瓜鱼鳔煮富贵虾 ($580). The fish maw has a good bite, picking up the rich and delicious flavours from the stock. The sponge gourd and mantis shrimps are equally good. With finely shredded Chinese celery and red chili it is great in presentation and taste.For dessert, we have Deep-Fried Milk Custard 脆皮炸鲜奶 ($60). Wrapped in the crispy skin is the soft milk custard, providing a contrast in texture. The milk custard is not too sweet as well.The other dessert we have is Black Sesame Rolls 香滑芝麻卷 ($60). Very nicely done, the traditional dim sum has a smooth velvety texture, intense on the sesame flavours, and not too sweet.The bill on the night is $3,278. Service is good, with the staff professional, attentive and friendly. While they introduce each dish upon serving, I hope they can elaborate more which will make the whole experience even more engaging and interesting. Overall it is a wonderful experience and well deserved its accolade.
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Last night, I had the incredible opportunity to attend a magical dinner at Legacy Peak in the Rosewood Hotel, celebrating the global launch of the prestigious Nicolas François Vintage 2012 . 🍾✨In an intimate setting with only 24 guests, I enjoyed an exquisite evening alongside Antoine Billecart , the esteemed family owner.We began with deep-fried pomfret, crispy frog leg, and marinated amber jelly fungi, perfectly paired with the vibrant Nicolas François 2012 Magnum. Each dish was a delight, especially the roasted suckling pig and barbecued pork paired with the complex Nicolas François 2007 Magnum.The evening continued with steamed spotted garoupa fillet matched with Nicolas François 1998, and fresh crab claw in chicken broth paired with the rich Nicolas François 1996. We also enjoyed braised baby spinach and maitake mushrooms with Nicolas François 1995, and the iconic Fu Gui chicken with the refined Nicolas François 1995 Magnum.This unforgettable experience was a true celebration of time, tradition, and the artistry of champagne. Grateful to have been part of this remarkable evening! 🍾✨
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Dinner in a semi private area. Have never been for dinner, only lunch when it first opened long time ago. Here’s what we had. Trip of appetisers:--柚香水晶柚皮- expertly prepared to retain its gentle bite, soaked in a light citrus syrup. Topped with Orange and Red Peppers.-蜜汁鲜梅头叉烧- succulent, well-marbled, and richly glazed. The honeyed exterior caramelized just enough.-果仁酥香牛肉粒- a bit spicy.彤福生拆鲜鱼羹- a dense, textured soup layered with umami from shredded 桂花鱼、鲛鱼, Chinese ham, Chinese mushroom, dried Tangerine peel, Olive Seed etc. Served atop a flaming tealight candle, soup remained piping hot throughout.金腿榄仁蟹肉鲜奶炒富贵虾球- silken cloud of wok-fried milk and egg white, punctuated by sweet chunks of mantis shrimp and crabmeat; salty hits of Chinese ham and olive seed.原只六头南非鲜鲍鱼扣鹅掌- goose web from Poland. Although the abalone was tender, the abalone sauce lacked the expected punch- a bit flat.二十四年东甲芋蓉香酥鸭- served in individual portions, so was a bit cold. Taro filling was smooth and earthy. Complexity of the aged 陈皮 could be more pronounced.金鱼腐煮笋衣- fish custard enriched with egg yolk, poached and served on a bed of bamboo shoot skin in a light broth.嫩鸡浓汤煨稻庭乌冬- a Shanghainese-inspired comfort dish, where Inaniwa Udon was simmered with Chicken in Rich Broth with a touch of chicken oil richness.十五年陈皮红豆沙怀旧白糖糕- hadn’t had this for a long long time- fluffy, mildly sweet, and slightly tangy, evoking all my childhood memories. So good I finished off everybody else’s.In summary: a menu steeped in classic Cantonese richness, with a focus on refined banquet techniques, rare ingredients, and nostalgic pairings. Unfortunateky, not every dish lived up to its one-star pedigree and a few fell short in execution.
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朋友生日，同佢去咗彤福轩饮茶庆生，餐厅刚好安排咗靠窗位置 ，很加分👍🏻 虽然系侧海（望北角𠮶边），但感觉开扬，所以都好舒服。食物味道好好，以酒店嚟讲，佢哋份量亦算足，我哋个个最后都觉得好饱 🤭可能佢哋当日唔够人返工，感觉好似得一个侍应做嘢咁，我见得一个侍应serve 4张枱，目测我呢边厅面都有10个客，1对10，所以service 有啲慢⋯⋯虽然系咁，但都冇影响佢地服务质素，只系慢咗啲，整体嚟讲，系一次愉快嘅用餐体验。
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有亲友正月回港，入住尖沙咀「香港瑰丽酒店」，为怕其舟车劳动，长辈特意选于酒店中菜厅「彤福轩」设洗尘宴，体贴之情尽在不言中！六星级酒店餐厅楼底高高，走廊十分阔落。十二人派对安排于「创新世界」厢房内进行，厚厚嘅木门好有气势。面积宽广嘅房间华丽有气派，空间感好足，前半部份为客厅，陈列架上摆有简单嘅艺术品及书籍。对住梳化椅有个酒吧，吧枱上已备好晚宴嘅佳酿。入席前，温婉嘅Saxxx妹妹先以金光闪闪嘅茶具泡出热茶。厢房后半部份嘅饭厅光线柔和，大圆枱刚好可容纳上十二人。落地玻璃趟门身后可见迷人嘅维多利亚景色及圣诞灯饰，骑楼应该系为方便烟民吸收新鲜空气而设嘅。客气嘅主人家早已订下菜单。厢房宴席有专人招呼，菜式均预先分好续位上，所以转盘上只摆出鲜花装饰及调味酱汁。每位席上都有齐备嘅自用及公用餐具。柚香水晶柚皮、蜜汁鲜梅头叉烧、金钱酥蟹盒：为晚餐作序嘅前菜拼盘建议由十二点方位起，顺时针方向食。第一件水晶柚皮清新软腍，当中嘅柚子香醒神又醒胃，第一次冻食柚皮，感觉都几新颖。第二件金钱酥蟹盒外脆内嫩，层脆皮够薄且唔油，蟹肉馅心鲜甜不溜滞，香口尤甚！左边两件蜜汁叉烧虽看似偏瘦，食落还好够松润。彤福生拆鲜鱼羮：据悉，鱼羮独特在于混集咗几款鱼鱼，包括桂花鱼肉、东星斑肉、鲛鱼肉、大地鱼碎，令口感更为丰沛。小肥自认对顺德名菜唔系太熟，只系觉得彤福版饮落比较稀，似鱼汤多过鱼羮，拌入嘅腿丝同陈皮丝嚡硬之余，仲遮盖唔到当中阵鱼腥味，不吃也吧。金腿榄仁蟹肉鲜奶炒富贵虾球：金碟上白雪雪嘅蟹肉炒鲜奶清香软滑，幼嫩鲜甜。垫底嘅「富贵虾球」原来即系濑尿虾，喺高级酒店食连个名都矜贵过人！原条已去壳嘅濑尿虾粗粗长长，厚身得黎肉质爽弹唔嚡口，火腿碎有效地添上咸香！松茸罐烧和牛脸肉伴柚皮：厚厚嘅柚皮软腍冇渣，简单黏上红烧酱汁已经好好味；左边两条和牛脸肉脂肪唔多，肉质虽则唔算干嚡，但又冇乜牛味肉香，反而最好食系条翠绿清脆嘅西兰花苗。沙田脆皮妙龄鸽：如相所示，鸽鸽皱哂皮，咬落层皮干争争仲好韧，皮下嘅鸽肉又有啲老，食唔到有任何软骨，完全唔似妙龄BB啰！鱼腐百合凤眼果酥豆腐：全枱人都误以为橙亮金美嘅菜式系甜品，得知为鱼腐拼炸豆腐当然系哗哗声啦！顶面球白色波波乃松爽嘅鱼腐，下面则为脆皮嘅炸豆腐，碗中嘅芡汁用上百合同凤眼果打出，绵滑芳香中带出甘甜，饮完都唔觉溜。五彩炒鱼面：妹妹仔介绍招牌鱼面为师傅用鱼肉手打而成，绝不含面粉，固每条嘅粗幼不一，且形状有异。单尾干炒鱼面极富弹性，唔洗加点酱油已够清甜，连同蛋丝、芽菜、荀丝、菇丝及葱碎食足以增添爽润嘅口感。蛋白炖鲜奶：热辣辣嘅炖鲜奶一人一盅，微甜嘅甜品滑嫩滋润且相当暖胃。尖沙咀名酒店之中餐厅「彤福轩」环境高雅有气派，有靓景睇嘅私人厢房尤其舒适，服务生专业周到，无奈食物质素就略为参差，但又唔可以话难食嘅，只系估计六星级酒店价格唔会平，福尽享在眼里，性价比低而已。
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