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筛选食记
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當王子遇上公主
2014-11-19 3340 浏览
早一天訂座原來只可訂12 或1：45。最後只好訂1：45。 一行6人，到達后仍要等十分鐘。一般餐前小食都是花生，他們用芭樂做小吃醒神又開胃！贊👍先點一些點心，有趣的是有「王子蝦餃」＆「公主燒賣」，三色蒸腸粉原來idea不錯，可惜皮太厚...食物價錢略貴，但點心份量足！物有所值！服務員笑容欠俸，但勝在夠快！環境非常舒適，有natural sunlight比較光猛&舒服！建議訂1：45因為可慢慢享受至3時多，不用趕交枱。
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芭樂
282 浏览
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三色腸粉
710 浏览
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379 浏览
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王子蝦餃
282 浏览
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懷舊腸粉
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公主燒賣
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 早一天訂座原來只可訂12 或1：45。最後只好訂1：45。 一行6人，到達后仍要等十分鐘。

一般餐前小食都是花生，他們用芭樂做小吃醒神又開胃！贊👍
先點一些點心，有趣的是有「王子蝦餃」＆「公主燒賣」，三色蒸腸粉原來idea不錯，可惜皮太厚...
食物價錢略貴，但點心份量足！物有所值！
服務員笑容欠俸，但勝在夠快！
環境非常舒適，有natural sunlight比較光猛&舒服！建議訂1：45因為可慢慢享受至3時多，不用趕交枱。
题外话/补充资料： 一定要訂座，週末同家人飲茶好去處
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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用餐日期
2014-11-15
等候时间
10 分钟 (堂食)
人均消费
$150 (午餐)
推介美食
芭樂
王子蝦餃
等级4
195
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Third Visit
2014-08-30 5093 浏览
Missed the afternoon sunny gathering in Penfold Park thus seduced some of my friends to meet instead at Elements. Slightly disappointed that the appetizer was mooncake slices (commercial considerations, my companions reassured me) and not the guava I so looked forward to. The crab pincer was as excellent as I remembered it; crispy on the outside and fresh crabmeat on the inside. The black truffle egg white remained fragrant and smooth, it made me wonder if the intense flavour actually came from
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Missed the afternoon sunny gathering in Penfold Park thus seduced some of my friends to meet instead at Elements. 

Slightly disappointed that the appetizer was mooncake slices (commercial considerations, my companions reassured me) and not the guava I so looked forward to. 

The crab pincer was as excellent as I remembered it; crispy on the outside and fresh crabmeat on the inside. The black truffle egg white remained fragrant and smooth, it made me wonder if the intense flavour actually came from adding black truffle oil to the dish. I liked the strawberry pork (prepared like sweet and sour pork, though the sauce was based on strawberries), the pork was well marinated and I didn't find the sauce too sweet as my companions did. The fried rice was too salty; it's the third time I visited this place and this observation still held true - rice would be something I give a wide berth to should I eat here again. The vegetarian goose was so-so only, nothing to distinguish it from the usual one. The mini egg custard tart was very good and surpassed my expectations, this was baked upon ordering and the multi-layered lard crust was so rich and crispy that one could forego the calories and take several all at once. 

The service was fairly good, though it was not very ideal to be seated at the back. The dinner cost less than $260 per head, which I find quite reasonable.
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2014-08-24
用餐途径
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人均消费
$260 (晚餐)
推介美食
  • Black truffle egg white
等级4
195
0
Unplanned dinner
2014-07-12 4580 浏览
My dinner companion and I chose to try this renowned Chinese restaurant since our first choice wasn't available. The appetizer was seasoned guava which was fresh and peppy. The champion dish arrived - behold the black truffle scrambled egg white with sliced shrimps and scallops! I would rate this a must-order, considering it satisfied the triad of criteria for a good Chinese dish. It was aesthetically pleasing with a milky white base dotted with black truffle, forming a stark contrast. The aroma
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My dinner companion and I chose to try this renowned Chinese restaurant since our first choice wasn't available. The appetizer was seasoned guava which was fresh and peppy. The champion dish arrived - behold the black truffle scrambled egg white with sliced shrimps and scallops! I would rate this a must-order, considering it satisfied the triad of criteria for a good Chinese dish. It was aesthetically pleasing with a milky white base dotted with black truffle, forming a stark contrast. The aroma of truffles was stunning and overpowered us even as we tried to scoop some up with a spoon. The taste...it was rich with black truffle complementing the smoothness of the egg white and accentuating the almost sweet taste of fresh seafood. This was followed by a deep fried breaded crab pincer (the minimum order was two). The coat was crisp and crunchy, the crab meat was fresh and it struck us that it was "more than worth the calories to try".   The ensuing two dishes were solid and satisfactory, but were too mundane and were completely outmatched by these two star dishes. The E Fu noodles were well fried and the portion was most generous, the mushrooms were neither overcooked nor slightly sour (this happens in less prestigious eateries because the wild flavour of mushrooms hasn't been strategically removed). The sea cucumber tofu vegetable stew was not too starchy or heavy and the sea cucumber was blubbery - though there was nothing "wow" about it; but then again one must not be too harsh on the less spectacular dishes. 

All in all, a great repast at fairly reasonable prices - I will certainly return and explore more jewels in future.
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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用餐日期
2014-07-04
用餐途径
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人均消费
$360 (晚餐)
推介美食
  • Black truffle scrambled egg white
  • Deep fry crab pincer
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195
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Delightful debut
2014-04-15 4590 浏览
Introduced to this famed Chinese restaurant by a fellow lover of gastronomy who frequented this eatery from geographical reasons; had great expectations due to very favorable reviews - and discovered these praises were well-founded.The amuse-bouche was sliced guava which was juicy and refreshening; very rare to find this in any traditional Chinese dining place. This was followed by "vegetarian goose" in roll form; this was not greasy and tasted several notches higher than those found in Chinese
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Introduced to this famed Chinese restaurant by a fellow lover of gastronomy who frequented this eatery from geographical reasons; had great expectations due to very favorable reviews - and discovered these praises were well-founded.

The amuse-bouche was sliced guava which was juicy and refreshening; very rare to find this in any traditional Chinese dining place. This was followed by "vegetarian goose" in roll form; this was not greasy and tasted several notches higher than those found in Chinese vegetarian restaurants. Then came the deep fry battered crab pincer (minimum 2 per order) - the crab meat was so fresh that it actually tasted sweet - real "fruits de mer" as the French put it - and biting into the crispy coat was most enjoyable. The stir fry water spinach was so-so only, though to be fair, it was hardly possible to perform magic with traditional Chinese vegetable dishes. The star of the repast came in form of the truffle seafood scrambled egg white - the egg white was so smooth (possibly with added milk) and together with fresh seafood (shrimps, scallops) achieved perfect harmony accentuated by the overpowering aroma of black truffle. The red cherry shrimp fried rice embodied the art of Chinese fried rice; each grain of rice was separate from one another and the grains were neither too dry or too greasy.

Not only did I find the standards of food high enough to withstand the strictest scrutiny, the excellent staff providing warm but unobtrusive service were worthy of praise. 

As a debut, this had been a most delightful repast - looking forward to the next visit!
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2014-04-14
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  • Black truffle seafood scrambled egg white
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Reliable, tasty Chinese food
2014-03-08 6163 浏览
There are some days when all I crave are some non-fussy, decent Chinese dishes, and Prince Restaurant at Elements in West Kowloon is one of the reliable choices in town for me. The first Prince Restaurant opened in August 2000 in Shenzhen, and its stylish decor and sophisticated Chinese cuisine turned the restaurant into an instant hit. The restaurant has blossomed into a chain and the Prince Restaurant franchise now has nine outlets in mainland China and two outlets in Hong Kong – one in 1881 H
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There are some days when all I crave are some non-fussy, decent Chinese dishes, and Prince Restaurant at Elements in West Kowloon is one of the reliable choices in town for me. The first Prince Restaurant opened in August 2000 in Shenzhen, and its stylish decor and sophisticated Chinese cuisine turned the restaurant into an instant hit. The restaurant has blossomed into a chain and the Prince Restaurant franchise now has nine outlets in mainland China and two outlets in Hong Kong – one in 1881 Heritage in Tsim Sha Tsui and one in Elements.

Prince Restaurant is an operation by The Prince Group, a fine dining restaurant group which also runs a range of other renowned Chinese restaurants in Hong Kong, Macau and mainland China. The restaurant’s chef is firmly committed to a principle of “no MSG, no artificial colouring” in his cooking. All dim sums are freshly made in-house everyday, and a selection of “3-less” (less salt, less oil and less sugar) dishes are also available on the menu.

(1) A bowl of MSG-free, flavour-packed double-boiled soup (seasonal price) was a great way to start our meal.
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 (2) The barbecued eel with honey ($168) was deliciously comforting - the eel was immensely fresh and tender, while a delicate honey coating on the top completed the dish.
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 (3) The deep fried basa with salt and pepper ($68) was heartening - the basa had a pleasantly smooth and airy texture and the tangy seasoning was spot on.
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 (4) The baked lobster casserole in home-made sauce (seasonal price) was an innovative and mouthwatering dish - the lobster was firm, fresh and juicy, and the sauce, which was a tad sweet, was a delightful blend of flavours.
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 (5) The baked chicken in rock salt (half $160) was well-executed, and the chicken's natural flavours shone through.
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 (6) The Prince's fried rice ($128) had well-balanced flavours, and the rice was nicely soft and plump.
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 (7) The sesame pudding ($38) was attractively soft and pliable, and the intense flavour of black sesame penetrated the pudding.
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 (8) I adore eating steamed egg yolk buns ($36), as they are completely satisfying for me. The steamed bun was soft and fluffy, and the sweet, melting egg yolk filling was utterly indulgent.
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 Besides these dishes that I ordered, Prince Restaurant is also renowned for their selection of black truffle dishes, such as the black truffle fried rice and the black truffle fried egg white, which are completely alluring!
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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