影片
电话号码
21667488
附加资料
Free hotel shuttle from Exit B, Ocean Park MTR Station
营业时间
今日营业
12:00 - 15:00
18:00 - 22:00
星期一至五
12:00 - 15:00
18:00 - 22:00
星期六至日
11:30 - 15:00
18:00 - 22:00
以上资料只供参考，请与餐厅确认详情
有关餐厅
有关奖赏计划
如果食个景观，呢间野系一流，望住个270度嘅海，望到海洋公园，成个景都好宁静。如果系要求服务，包括亲切嘅服务态度，唔洗催点心，唔洗催个炒饭，就真系欠奉。我哋临走嘅时候喺门口影相，门口𠮶个reception姐姐，完全冇理过我哋唔会主动帮手揸机。我哋只不过企咗喺佢前面少少，佢一定望到我哋，但系佢就挂住望住部电脑。星期五，同屋企人3个人去食lunch 睇个menu ，点心选择好少，职员话系呀，今日选择比较少😅所以我哋净系点咗好少点心我哋叫咗咸水角（$88），虾饺（$98），叉烧肠粉（$98），天鹅酥（$88），素饺（$88），荷叶饭（$288），寿桃（$88）普洱茶$50 ，其余两位冇叫茶，净系要热水，每位$20啲点心系出得比较慢，即系佢出咗两碟点心，就要再等先至继续出第三碟，跟住再等又再先至出第四碟。我哋所有点心都系同一时间落，冇分开落。最耐嘅系个荷叶饭，我哋系食晒啲点心仲要等咗起码10分钟先至出个荷叶饭。10至15分钟，个寿包佢都唔出嚟，我哋又要再催。但系我哋眼见另外一张枱，佢哋叫咗好多嘢食，叫𩠌啊叫点心啦，就劲快出晒，佢哋系嚟得迟过我哋，我哋系咁望住佢张枱出嘢食，我哋就系咁等当日其实真系冇乜客㗎，除咗我哋就系另外一枱喺度，其他𠮶啲细枱，都已经差唔多走。个荷叶饭我哋催左一次，个职员话，嚟紧㗎啦，嚟紧㗎但系都要继续等态度亦都唔系好亲切，所以成餐饭除咗系睇得开心之外啲食物一般啦，其他嘢我唔觉得值得我再去啰有比较真系有伤害，喺机场博览另一间中餐厅，我第一次去过招呼已经好好，所以佢可以keep住我呢位客人第一次招呼好，第一次嘅印象分，真系好紧要，所以依间，已经唔会系我哋会回头嘅餐厅订位𠮶阵时，原本我都想order片皮鸭佢话要早一日预约，同埋一定要叫全只。咁我哋得三个人又真系食唔晒全只，所以就冇叫到啦。
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—🥟 雪山叉烧包❤️🥟 八头鲍鱼鸡粒酥🥟 肉骨茶小笼包 | 晶莹鲜虾饺🐚 法式焗酿响螺🥬 杏汁百合杞子浸菜苗🍜 浓鱼汤小云吞稻庭面🍬 雪莲子桂圆炖银耳 | 凤梨腰果酥🥧 燕窝蛋挞仔—又到Restaurant Week了!今次跟朋友们来一试于海洋公园新酒店内的中菜厅环境观景都很开扬 各种茶品选择均有 一人一壶可以选择自己喜爱的另外单点的雪山叉烧包非常好吃!😻无疑令我对今餐更为期待 可惜套餐中的菜式有点不如人意🙃勉强做一些fusion的concept menu但味道和口感上没有配合得很好好彩最后再叫碟燕窝蛋挞仔 开心返点😅建议单点点心😇
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My first venture to the hotel. Heard that Chef used to be at Gold Coast hotel, with Michelin star. Dinner. Stunning view.Here’s what we had. Welcome drink: 山渣x紫背天葵x菊花 andsweetened with sugar- refreshing start to the meal.露酒凉拌鲍鱼- abalone was unevenly sliced. The wine marinade tasted bland, probably meant to be paired with the mustard-tinged Maggi sauce served on the side.龙井黑糖茶熏鸡- we expected a gush of smoky aroma as server lifted the lid but was disappointed with the lack of punchiness. The black sugar glaze added a very very subtle sweetness and lacquered finish.青柠柚子脆虾球- the prawn balls were lightly battered and fried, then glazed with a vibrant yuzu-lime sauce: crisp, juicy, and bursting with citrus. Think sweet and sour shrimp reimagined for a modern palate.杏汁百合杞子浸菜苗- unexpected tinge of spicy (which I didn’t appreciate at all). Broth again was not very tasty.金瑶桂花蟹肉炒新竹米粉- rice noodles were fine and springy, alas with no crispy bits. Tossed with sweet crabmeat, dried scallops, bits of fried egg.西米栗茸焗布甸- too much coconut to my liking. Not too sweet but also a bit bland.Birthday Buns on the house.In summary: not sure whether Singaporeans have a completely different rule book as to what constitutes good service. Our general feeling from the point of ordering was that service was offhandish. Did not feel welcome at all. The nice sea view and birthday buns were the only redeeming features of our meal. Should have gone to Satay Inn.
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完全唔觉在五星级酒店食晚饭，座位没有放齐筷子，收碟太快太急，感觉好似赶住收工。吃剩米粉包走，一个外卖盒放在超大纸袋内，解释没有袋⋯其实又唔多客，唔会袋都无晒挂。（我已经没有计算个经理好寸嘅服务态度）成餐饭成三千几4个人，应该系五星级服务，但我觉得去左普通酒楼服务
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My friend said we should try this restaurant in Fullerton Hotel, thought slightly out of the way from Ocean Park, this hotel had an incredible resort vibe. It so happened that it was restaurant week, so we booked a lunch one week day to try out. It was a lovely sunny day and as we drove into the hotel precinct, rolls of palm trees greeted us. Jade is located on the second floor and we were lucky enough to be seated by the window overalooking the turquoise waterfront. The DiningCity lunch menu was priced at $298+10% service charge. We also ordered the dessert platter with an add-on price of $38. There was a separate menu for a selection of specialty tea. Since they came in per person portion, one could order their own preferred tea choice. Additional charges entailed for the tea selection, which charges depended on the type that one order. Here are my tasting notes: Dim sum platter - the first course to arrive was the dim sum platter, containing 1. Baked 8-head Abalone Puff with Diced Chicken, 2. Bak Kut Teh Xiao Long Bao, and 3. Steamed Shrimp Dumpling. The abalone was cooked just right and not chewy and the tart shell was very buttery. One could see the xiao long bao filled with the bak kut teh juices, the bao wrapping was not thick and overall, the bao was very juicy. The steamed dumpling was delicate with flavourful the shrimp filling. Overall, all three dim sums were well balanced and delicious. Baked Sea Whelk stuffed with Onion, White Mushroom, Chicken and Roasted Chicken Liver - I was at first skeptical of this dish but it didn’t disappoint. The stuffing for the sea whelk had that curry fragrance and spice, adding a slight kick to the dish and was delicious. Quite an art to stuff a whelk in that fashion I must say. Poached Seasonal Vegetables with Lily Bulb and Goji Berry in Almond Soup - the fragrant almond soup and the sweetness of the lily bulb brought magic to the ordinary vegetables and it was so refreshing that I finished the soup as well. Inaniwa Noodles in Fish Broth with Wantons - the noodles was smooth with a bit of a chew, and the creamy fish broth was just as good. Double-boiled Sweetened Snow Lotus Seed Soup with Longan and White Fungus,Baked Puff with Cashew and Pineapple - I like the warm pineapple puff; it was buttery and delicate with full on pineapple fragrance coming through in every bite. Overall: the service was of quality expected of a restaurant within a high class hotel and the Chinese food presented was very good. It was such a blessing to get away from the hustle and bustle of city life on a sunny day and being able to enjoy such delicious and refined dim sum in this relaxing environment. A rare find in busy Hong Kong.
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