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茗悅(Ming Pavilion)位於港島香格里拉酒店內,是間福建菜餐廳🥢 一出電梯就被整片綠色植物裝飾吸引住了🤩 餐廳的裝潢以綠色為主調,華麗優雅💚 而窗邊望出去是酒店泳池☺️ 餐廳的整體氛圍有點像世外桃源的感覺呢~🥰🤍香酥脆蝦棗 (HKD118/5件)🤍閩南五香卷 (HKD118/6件)🤍陳年青紅醉花螺 (HKD188)🤍廈門風味潤餅配帝王蟹肉 (HKD388)🤍雞湯汆海蚌 (HKD108/位)🤍香脆紫菜海蠣煎 (HKD168)🤍醋溜白菜 (HKD128)🤍傳統炆海鮮福建麵 (HKD328)🤍Hojicha Mojito (HKD138)整體食物味道很有驚喜✨ 當中最推薦”香酥脆蝦棗”、“廈門風味潤餅配帝王蟹肉”及”傳統炆海鮮福建麵”!😋🤍香酥脆蝦棗:外層金黃酥脆,蝦肉鮮嫩爽彈,非常香口🤤🤍廈門風味潤餅配帝王蟹肉:超豐盛的內餡材料包括鮮蝦、五花肉、胡蘿蔔、花生糖、海苔等等,加+HKD100還有帝王蟹肉😍 把喜歡的材料放到薄餅上,再塗上醬汁🤍 口味獨特,味道層次非常豐富🤩 不過因為內餡材料實在太多,我們再另外多點了6塊薄餅呢~🙈 (+HKD78)🤍傳統炆海鮮福建麵:用料豐富,麵條吸收了
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茗悅(Ming Pavilion)位於港島香格里拉酒店內,是間福建菜餐廳🥢 一出電梯就被整片綠色植物裝飾吸引住了🤩 餐廳的裝潢以綠色為主調,華麗優雅💚 而窗邊望出去是酒店泳池☺️ 餐廳的整體氛圍有點像世外桃源的感覺呢~🥰
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🤍香酥脆蝦棗 (HKD118/5件)
🤍閩南五香卷 (HKD118/6件)
🤍陳年青紅醉花螺 (HKD188)
🤍廈門風味潤餅配帝王蟹肉 (HKD388)
🤍雞湯汆海蚌 (HKD108/位)
🤍香脆紫菜海蠣煎 (HKD168)
🤍醋溜白菜 (HKD128)
🤍傳統炆海鮮福建麵 (HKD328)
🤍Hojicha Mojito (HKD138)
醋溜白菜、香脆紫菜海蠣煎、廈門風味潤餅配帝王蟹肉、welcome  tea
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生日麵線、Hojicha Mojito、雞湯汆海蚌
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閩南五香卷
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陳年青紅醉花螺
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整體食物味道很有驚喜✨ 當中最推薦”香酥脆蝦棗”、“廈門風味潤餅配帝王蟹肉”及”傳統炆海鮮福建麵”!😋


🤍香酥脆蝦棗:外層金黃酥脆,蝦肉鮮嫩爽彈,非常香口🤤
香酥脆蝦棗
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🤍廈門風味潤餅配帝王蟹肉:超豐盛的內餡材料包括鮮蝦、五花肉、胡蘿蔔、花生糖、海苔等等,加+HKD100還有帝王蟹肉😍 把喜歡的材料放到薄餅上,再塗上醬汁🤍 口味獨特,味道層次非常豐富🤩 不過因為內餡材料實在太多,我們再另外多點了6塊薄餅呢~🙈 (+HKD78)
廈門風味潤餅配帝王蟹肉
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🤍傳統炆海鮮福建麵:用料豐富,麵條吸收了海鮮的鮮味,口感軟滑有嚼勁✨ 整體味道濃郁鮮美😋
傳統炆海鮮福建麵
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值得一提的是餐廳非常貼心,知道我們是前來慶祝生日,特意為壽星送上一碗麵線🍜💓 而且自行帶蛋糕來餐廳還免收切餅費呢~🫣👍🏻
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📍茗悅 (Ming Pavilion) - 金鐘金鐘道88號太古廣場二座港島香格里拉酒店8樓
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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环境
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人均消费
$500 (晚餐)
庆祝纪念
生日
推介美食
醋溜白菜、香脆紫菜海蠣煎、廈門風味潤餅配帝王蟹肉、welcome  tea
生日麵線、Hojicha Mojito、雞湯汆海蚌
閩南五香卷
陳年青紅醉花螺
香酥脆蝦棗
廈門風味潤餅配帝王蟹肉
傳統炆海鮮福建麵
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🌻👭閨密約會吃午飯,去了新開不久的《茗悅》,收藏了一段時間,可以去探店了。餐廳位於港島香格里拉,地點方便,內部裝修優雅,環境很不錯,面積雖然不大,但每張桌有足夠距離。🌻《茗悅》是福建菜,我們在香港都沒有吃過,探店前在網上看中薄餅、蝦棗等,在點菜時服務員溫馨提示,薄餅量很大,要不要試套餐,每樣有少少,商量後,最後我們選擇先叫薄餅,吃完不夠再單點其他。薄餅上桌果然超大分量,吃完我們都飽了,惟有下次再來試吃其他!😂Xiamen style Popian$298配菜配搭特別,口感清新Pork dumpling in Xia Pu seaweed soup$118湯味濃,餃子爽口15 Years Aged Pipen Puer$58茶香
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🌻👭閨密約會吃午飯,去了新開不久的《茗悅》,收藏了一段時間,可以去探店了。餐廳位於港島香格里拉,地點方便,內部裝修優雅,環境很不錯,面積雖然不大,但每張桌有足夠距離。



🌻《茗悅》是福建菜,我們在香港都沒有吃過,探店前在網上看中薄餅、蝦棗等,在點菜時服務員溫馨提示,薄餅量很大,要不要試套餐,每樣有少少,商量後,最後我們選擇先叫薄餅,吃完不夠再單點其他。薄餅上桌果然超大分量,吃完我們都飽了,惟有下次再來試吃其他!😂





Xiamen style Popian$298

配菜配搭特別,口感清新



Pork dumpling in Xia Pu seaweed soup$118

湯味濃,餃子爽口



15 Years Aged Pipen Puer$58

茶香


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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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2024-11-13
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等级3
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Pavilion 翻譯成「亭」、亦可作「台」,「閣」也行。Island Shangri-la 8 樓的『茗悅』英文名 Ming Pavilion,餐廳如其名,出了電梯繞過長廊及酒吧,眼前豁然開朗,深褐色象牙棋盤雲石地板,墨綠牆壁花繪,天花傘型吊燈,一列格子窗框橫跨整個餐廳,地方彷如若大亭台,看到外面樹木青蔥,插著太陽傘數把,餐廳一片開揚,可惜是日下雨,不然更加亮麗。不難看出設計師的心思,與及酒店不惜工本裝修,當時心想卻不太中式 (後來 Google 一下,原來餐廳裝潢出自西班牙設計師 Lázaro Rosa-Violán 之手)。今天約了朋友 K 小姐吃「福建菜」,她家族來自上海,她自己是香港的第四代了。K 吃過不少外省菜式,問小妹福建咁大,知道『茗悅』也是閩南菜?那考起小妹了,在台灣和新加坡都是閩南菜多(閩南近海對外交流也多),『茗悅』恐怕也是閩南菜吧?因為香港從來沒有人提及過「閩北」菜的🤔。一坐下來,櫈子坐墊很厚,未算很舒服但還是可以的。然後不禁四周打量,發覺客人不少,唯環境並不嘈雜,小妹放心了😌。服務員先端上小杯【 雲南玫瑰茶 】,氣味芳香,一杯熱茶喝得十分舒泰。****然後我們
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Pavilion 翻譯成「亭」、亦可作「台」,「閣」也行。Island Shangri-la 8 樓的『茗悅』英文名 Ming Pavilion,餐廳如其名,出了電梯繞過長廊及酒吧,眼前豁然開朗,深褐色象牙棋盤雲石地板,墨綠牆壁花繪,天花傘型吊燈,一列格子窗框橫跨整個餐廳,地方彷如若大亭台,看到外面樹木青蔥,插著太陽傘數把,餐廳一片開揚,可惜是日下雨,不然更加亮麗。不難看出設計師的心思,與及酒店不惜工本裝修,當時心想卻不太中式 (後來 Google 一下,原來餐廳裝潢出自西班牙設計師 Lázaro Rosa-Violán 之手)。

今天約了朋友 K 小姐吃「福建菜」,她家族來自上海,她自己是香港的第四代了。K 吃過不少外省菜式,問小妹福建咁大,知道『茗悅』也是閩南菜?那考起小妹了,在台灣和新加坡都是閩南菜多(閩南近海對外交流也多),『茗悅』恐怕也是閩南菜吧?因為香港從來沒有人提及過「閩北」菜的🤔。

一坐下來,櫈子坐墊很厚,未算很舒服但還是可以的。然後不禁四周打量,發覺客人不少,唯環境並不嘈雜,小妹放心了😌。

服務員先端上小杯【 雲南玫瑰茶 】,氣味芳香,一杯熱茶喝得十分舒泰。
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雲南玫瑰茶
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然後我們叫了【15 年熟成普洱】($58 一位,當然要加一啦)。小妹最愛黑茶,普洱、六安都喜歡。今天飲的普洱不是真正上品(上品價錢不菲,理性消費,小妹認為沒有必要喝昂貴茶葉的),唯依然順喉幼滑。
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15 年熟成普洱
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15 年熟成普洱
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看看茶單,福建菜館怎可以沒有烏龍茶及武夷巖茶呢?武夷大紅袍之類當然價格稍貴了。

志在傾偈,不欲傷腦筋,就叫套餐,貪其每樣有些,而且不貴($ 488 + 10% 服務費)。

頭盤三道小吃 ,先來【 香酥脆蝦棗 】蝦鮮美,餡(有馬蹄?)爽口中帶軟糯,口感不錯,但調味卻重手了。以為這裡又另一間只靠裝修,以鹹味扮濃郁,菜式平庸的餐廳而已🙄。
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香酥脆蝦棗
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跟著來的【 永春老醋海蜇凍 】一聽老醋二字,小妹皺了眉頭,讀過小妹其他食評會知道小妹甚怕醋酸。啊,豈料不及,這海蜇凍卻清新怡人,酒香淡然,不過酸不太鹹,味道剔透,是難得高味,印象馬上改觀。
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永春老醋海蜇凍
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對『茗悅』期望止跌回升,而尺度也更高啦。

再來【 閩南五香卷 】—— 菜如其名,還不就是閩南菜式嗎?
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閩南五香卷
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這其實是「福建雞卷」,是日「飯腳」K 小姐之後特地帶小妹吃真正地道福建人做的福建雞卷。

這雖然說是「雞卷」,餡料似乎是豬肉呢 🙄,莫非跟「大良野雞卷」是肥豬肉同出一徹?

這個「五香卷」皮稍香脆而餡料爽軟皆備,口感無懈可擊,很好吃。


【 松茸竹笙燉蕃茄湯 】 端上來的時候夠熱,湯稀稠適中,口感良好,味濃郁不鹹,松茸竹笙芬芳而沒有草青之腥,用上番茄是否又是新派之舉?小妹對閩菜認識甚淺,沒有頭緒。
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松茸竹笙燉蕃茄湯
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吃到湯品,K 小姐說,雖然有傳統的菜式可點(例如佛跳牆、紅鱘糯米飯等),  『茗悅』以造型和味道而言畢竟比較「新派」。

對於「正宗與否」這個話題,在總結再談。


【 白切河田飛雞 】一眼望去以為是田雞🥺原來是白切雞。之後上網查查,呃,把此雞說成世上第一雞,恐怕 marketing 過譽了吧。不過雞味道甚為「清潔」,即係話,沒有不悅之味(雪藏、其他飼料等),這點已經是好雞,至於雞肉之香,不算濃郁。烹調十分精準,皮爽肉滑,肉質嫩卻沒有「削」。
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白切河田飛雞
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白切雞配蔥油天作之合,這裡還多一款醬油汁,錦上添花。

河田雞源自閩西,「白切河田雞」是閩西出名菜式呢。閩西卻是客家地區,因此那裡的客家菜式亦算閩菜喔。無雞不成宴,不只是客家人呢,小妹嫲嫲出身南北行家庭,每次外出吃飯都要有雞呢。雞似乎是重要的菜餚呢。

【 清炒時蔬 】 有鑊氣,菜爽嫩,芡無過稠,正常發揮。
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清炒菜心
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午餐包括一碗白飯,想過追加「海鮮炆福建麵」(要加 $ 280),但吃不下了,唯有留待下次。

【 蜂蜜石花凍 】

石花凍 —— 大菜糕 、啫喱而已。冠以美名,不但聲價不少,吃都開心啲。不過公道講一句,啫喱不只一種,石花啫喱是高質量的啫喱嚟,譬如魚膠粉做的啫喱就沒有石花的纖維啦。石花凍日本叫「心太」(ところてん),甚麼原因?要另請高明解答了。
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蜂蜜石花凍
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這個蜂蜜石花凍,碎啫喱配無花果芳香,浸浴蜜糖甜湯中,味道和諧瑰麗,甜品居然也做的出色,可喜可賀🤩 。

【 總結 】

前面說過,這一餐之後 K 小姐帶小妹去吃「福建雞卷」和「滷麵」,那是福建人做的地道食品。坦白說,那正宗的「福建雞卷」沒有肉味的,毫不味美 😨(當然價錢也便宜不少,用料不可跟『茗悅』同日而語)。她問我:「妳想吃這家正宗的『福建雞卷』,還是吃好味道的『福建雞卷』?」

小妹頓時明白了 ——  雖然有「閩南五香卷」、「佛跳牆」「紅鱘糯米飯」,也許『茗悅』不是老饕心目中真正的福建菜館,但是美味、精緻一點,用飯地方令人愉悅,吃了正宗雞卷,回憶『茗悅』午餐,傳統與否,心情都不禁大喜。

K 告訴小妹,我們說的福建菜其實多是閩南菜 —— 就係我們熟悉的廈門一帶,除了閩南,當然有閩北,閩北近江西,菜式跟南部分別甚大(例如愛濃味辛辣菜式),似乎香港並未有。至於客家地方,部份位於閩西,也算閩菜吧。

K 又話莆田菜都係閩菜,香港也有一家同名菜館,莆田菜又與閩南地方的不同呢,有機會去試吓。小妹長知識啦。

是日『茗悅』午餐,除了蝦棗調味略過重,其他食物都出色,加上茶和服務費埋單 $600 一位,怎可苛求。至於服務,樓面尚算周到,斟茶遞水,沒有鬆懈,也很 attentive 。只是最初帶位的經理,愁眉深鎖,似乎心事重重,面色有點難看,小妹只有希望請他放鬆一點吧😌。

最後【 新派與傳統 】

小妹並非抱殘守缺之人,樂見料理演進。吃過「真正」福建食品,無疑『茗悅』美味得多,你話定位不同,口味不同,不可比較, fair enough ,誠然料理的本質就是要做出美味的菜式嘛,如果創新只有形無實,不做也罷。相反,沒有新想法,如何破舊立新?小妹十分支持創新呢。

在巴黎,傳統的法國料理殿堂如曾經三星的 Tour d’Argent 、Taillevent 現在都沒有三星了。法國料理的風潮都是創新呢。日本人大廚 Kei Kobayashi 的 Kei 在法國美食之都得到米芝連三星,引証時代不斷在變。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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15 年熟成普洱
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喺Shangri-La既一間閩菜中菜館, 專門食精緻既福建菜🙌🏻餐廳既裝修以綠色為主, 好多綠色既植物裝飾🪴好似個好優雅既花園咁🍃-飄香紅鱘糯米飯 $888賣相100分既特製糯米飯!!超多蟹膏蟹油🦀食落好香好惹味👍🏻不過可能蟹味太出有d搶左個飯既糯米味~-廈門姜母鴨 (下莊) $388個姜母鴨整得幾入味, 同埋肉質都算嫩滑~-永春老醋海蜇凍 $88賣相好精緻既海蜇凍🤎食落辣辣地幾惹味~-香脆紫菜海蠣煎 $168煎得好香同埋好脆, 面頭仲有d紫菜食落口感好豐富🙌🏻-福州茉莉龍珠 $88十年老白茶 $78個茉莉龍珠好好飲🍵但老白茶就一般般無咩特別~-ㅤㅤㅤㅤㅤㅤㅤㅤㅤ
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喺Shangri-La既一間閩菜中菜館, 專門食精緻既福建菜🙌🏻餐廳既裝修以綠色為主, 好多綠色既植物裝飾🪴好似個好優雅既花園咁🍃
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飄香紅鱘糯米飯 $888
賣相100分既特製糯米飯!!超多蟹膏蟹油🦀食落好香好惹味👍🏻不過可能蟹味太出有d搶左個飯既糯米味~
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廈門姜母鴨 (下莊) $388
個姜母鴨整得幾入味, 同埋肉質都算嫩滑~
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永春老醋海蜇凍 $88
賣相好精緻既海蜇凍🤎食落辣辣地幾惹味~
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香脆紫菜海蠣煎 $168
煎得好香同埋好脆, 面頭仲有d紫菜食落口感好豐富🙌🏻
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福州茉莉龍珠 $88
十年老白茶 $78
個茉莉龍珠好好飲🍵但老白茶就一般般無咩特別~
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-ㅤㅤㅤㅤㅤㅤㅤㅤㅤ
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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As someone who recently had the opportunity to dine at the new Ming Pavilion restaurant at the Island Shangri-La, I have to say that my overall experience was a bit of a mixed bag.On the one hand, the ambience of this place is truly stunning. The gorgeous green details and the lush, oasis-like outdoor seating create such a relaxing and serene atmosphere. It's the kind of setting that sets the tone for a special dining experience.The service was also impeccable – the staff were attentive, and dis
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As someone who recently had the opportunity to dine at the new Ming Pavilion restaurant at the Island Shangri-La, I have to say that my overall experience was a bit of a mixed bag.

On the one hand, the ambience of this place is truly stunning. The gorgeous green details and the lush, oasis-like outdoor seating create such a relaxing and serene atmosphere. It's the kind of setting that sets the tone for a special dining experience.

The service was also impeccable – the staff were attentive, and discreet, and ensured that every aspect of the meal was meticulously attended to. You can definitely tell that this is a Shangri-La establishment where hospitality is a top priority.

However, when it came to the food itself, I felt that the prices were a bit too high for what was ultimately delivered. Don't get me wrong, the traditional Hokkien dishes like the deep-fried five-spice pork roll and the Xiamen-Style "Popiah" were undoubtedly well-executed and authentic. But I think you're paying more for the Shangri-La name and the overall experience than you are for the quality of the food.

In the end, I felt that the experience aspect outweighed the culinary aspect. The ambience and service were undeniably top-notch, but I'm not sure the food alone justified the premium price tag. It's the kind of place I'd recommend for a special occasion or if you're really looking to treat yourself, but I'm not sure it's somewhere I'd frequent regularly.

So if you're considering Ming Pavilion, just be aware that you're paying for the Shangri-La name and the overall experience, not necessarily the food itself. It's a beautiful and impressive establishment, but the value proposition may be a bit questionable for some diners.
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  • Xiamen-Style "Popiah"
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很喜歡這間餐廳 我是被它的裝修吸引的 很華麗 還有喜歡戶外露天的的地方 我6:00去還影到日光相真的太美了 點了一個蕃茄湯 一個廈門潤餅 裏面有很多材料我還加了$100有皇帝蟹肉 食這個也很飽
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Dishes have light taste, came in small portion but overall decent. Would recommend the Deep Fried Five Spice Pork Roll and the Deep Fried Hand Chopped Prawn Roll. We found the Xiamen-style Popiah mediocre at best (far cry from authentic ones). The Chrysanthemum Shaped Fish with Sweet and Sour Sauce was tasty (the selling point that it’s chrysanthemum-shaped wasn’t evident at all, more like curled up fish fillet). The experience was horrible though - while it started great with friendly recepti
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Dishes have light taste, came in small portion but overall decent. Would recommend the Deep Fried Five Spice Pork Roll and the Deep Fried Hand Chopped Prawn Roll. We found the Xiamen-style Popiah mediocre at best (far cry from authentic ones). The Chrysanthemum Shaped Fish with Sweet and Sour Sauce was tasty (the selling point that it’s chrysanthemum-shaped wasn’t evident at all, more like curled up fish fillet).

The experience was horrible though - while it started great with friendly receptionist, two of the three servers for our table were rude. They took our plates while we were evidently still eating (with the intention to change to new plates…, one time the waitress even insisted one of us to transfer food to the new plate she wanted to provide), loudly and abruptly interrupted our conversations at several occasions (asking us to look at the dessert menu at the same moment he served our main dishes, and we were in the midst of our discussion; shoving the bill to us while we were deep in our conversation). The meal didn’t end well, too - they didn’t prepare the birthday request even reconfirmed the night before. We know it’s complimentary but it’s still another bad experience.

The ambience is nice and cozy and would
have enjoyed the meal better if the crew was better trained or had better attitude.
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In HK one would be able to eat different types of Chinese cuisine, but one surprising miss has been Hokkien. Despite some dishes can be found in Taiwanese restaurants, there are very few dedicated Fujian diners in town. So, when I heard a new Hokkien restaurant has opened in Island Shangri-La, we quickly booked to see whether it is authentic or not.Located on the same floor as the outdoor swimming pool, the restaurant is circular in shape, with full-height windows allowing natural light in. The
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In HK one would be able to eat different types of Chinese cuisine, but one surprising miss has been Hokkien. Despite some dishes can be found in Taiwanese restaurants, there are very few dedicated Fujian diners in town. So, when I heard a new Hokkien restaurant has opened in Island Shangri-La, we quickly booked to see whether it is authentic or not.
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Located on the same floor as the outdoor swimming pool, the restaurant is circular in shape, with full-height windows allowing natural light in. The décor is nice and relaxing, with cozy warm lighting, comfortable seating and murals giving a sense of garden, depicting flowers and plants matching with the greens in the poolside and the hills outside as background.
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We started with some small dishes, first being Aged Yongchun Vinegar Jellyfish Terrine 永春老醋海蜇凍 ($88). The jellyfish had been marinated in two different kinds of vinegar, with a nice balance of sweet and sourness, really help to stimulate the appetize. The crunchiness of the jellyfish and the soft terrine provided a good contrast in texture.
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For many Hokkien, the Deep-Fried Five Spice Pork Roll 閩南五香卷 ($118) would be a true test on the quality of the restaurant. This one checked off a few marks for me personally, with the tofu skin crisp, and the seasoning of the pork appropriate. Perhaps for some (including me) they would prefer to see more fatty pork added, but I could understand for modern diet this might not be welcomed.
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Each of us ordered our own soup, with me taking Blanched Jumbo Surf Clams in Chicken Soup 雞湯汆海蚌 ($108) while my wife had Fish Maw & King Crab Meat Thick Soup 帝王蟹肉魚肚羹 ($188). The chicken soup was clear, with delicate good flavors, having bamboo pith and Chinese cabbage in addition to the surf clam. Tasty and made you feel good as a healthy soup.
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The crab meat thick soup had an abundant of ingredients, with plenty of fish maw and crab meat. Delicious with a good umami note, I could smell the richness of the aromas even at a distance. For those who preferred stronger flavors this perhaps would be the better pick among the two soups, which could further adjust the taste with the vinegar and white pepper powder provided.
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There were different portions of the Xiamen Ginger Duck 廈門薑母鴨 and we had opted for the lower side 下莊 ($388). Served on a clay bowl with tealight to keep the sauce heated, the duck was tender and juicy, with a nice taste. But it was quite different from my expectation, originally thinking it would be more like a hot pot with soup, plus plenty of ginger. I was honestly confused.
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With the portion of each dish relatively small, we decided to add Chrysanthemum Shaped Fish with Sweet & Sour Sauce 菊花魚 ($458). The fish fillet had been deep-fried with very thin batter, still keeping moist on the texture, with the delicious sweet and sour sauce reminded me of a similar dish from Shanghai, but this one was more refined in presentation and taste.
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For staple food we had Home-Style Wok-Fried Mian Xian with Dried Seafood 家鄉海味炒線麵 ($328). Again, the taste was quite good, having plenty of dried shrimps, fish cake, cabbage, carrot, spring onion, naming just a few, but the texture of the mian xian was quite different than those I am familiar, with this one a bit thicker and more similar to the Cantonese rice noodle.
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For dessert I had Gelidium Jelly with Honey 蜂蜜石花凍 ($68). The texture of the jelly was similar to bird’s nest, and it was something we often enjoyed in summer while I was young. This is an up-level version though, with fresh fig and blueberry, sweetened by premium quality honey. A nice one to choose from especially given it was the only cold dessert available.
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My wife had “Orh Nee” Sweet Taro Paste with Japanese Pumpkin 金瓜手工芋泥 ($68) instead. The taro paste was smooth and not lumpy, with appropriate sweetness but not excessive. There were some toasted sesames scattered on top to bring additional fragrance to the dessert which was a smart idea. Comparing the two desserts this one would be my recommendation.
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Service was good, though the staff was very soft-spoken, and we could not hear well his introduction to the dishes. Another highlight was the tea. The restaurant had her own tea sommelier and a good assortment of different types for tea-lovers. The bill was $2,187 which was a bit pricey considering what we had, and while food was nice, it might not be your cup of tea if looking for authentic Hokkien dishes.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2024-04-27 2083 浏览
媽媽生日,佢想食依間所以揀咗依間慶祝,金鐘香格里拉8樓都算易搵,預早已經book咗星期六中午,餐廳地方唔算太大,坐枱都唔算多,但不過都寬躺和舒服…裝修grand , 而出邊係酒店泳池。叫咗四個菜另外兩款甜品,一個三黃雞,一個炸蝦早,一個海蜇凍和一個拼盤。甜品嗌咗2個花生湯和芋泥…. 首先簡單啲講全部都好食🤣🤣同有特色, 其實都好少食福建菜….. 首先講講過海蜇凍真係餐前小食一口一件,但係真係做得好好味, 個炸蝦早等咗小耐, 但好香口。三黃雞感覺好正, 調個味出嚟酸酸甜甜好正,易入口,但雖然細細件,大家小心都有骨呀😂 個拼盤本身有6片包乳豬嗰啲包皮,跟住佢有九格配料放進去包住再食,好好味⋯⋯最後甜品尤其是個花生湯真係好出色,再用油炸鬼點來吃更加好味….好夾。最後大家留意如果其中有人生日嘅可以同佢哋提早講聲,佢係有一個生日麵送,媽媽話都好味喎😃
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媽媽生日,佢想食依間所以揀咗依間慶祝,金鐘香格里拉8樓都算易搵,預早已經book咗星期六中午,餐廳地方唔算太大,坐枱都唔算多,但不過都寬躺和舒服…裝修grand , 而出邊係酒店泳池。

叫咗四個菜另外兩款甜品,一個三黃雞,一個炸蝦早,一個海蜇凍和一個拼盤。甜品嗌咗2個花生湯和芋泥…. 首先簡單啲講全部都好食🤣🤣同有特色, 其實都好少食福建菜…..

首先講講過海蜇凍真係餐前小食一口一件,但係真係做得好好味, 個炸蝦早等咗小耐, 但好香口。三黃雞感覺好正, 調個味出嚟酸酸甜甜好正,易入口,但雖然細細件,大家小心都有骨呀😂 個拼盤本身有6片包乳豬嗰啲包皮,跟住佢有九格配料放進去包住再食,好好味⋯⋯

最後甜品尤其是個花生湯真係好出色,再用油炸鬼點來吃更加好味….好夾。

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最後大家留意如果其中有人生日嘅可以同佢哋提早講聲,佢係有一個生日麵送,媽媽話都好味喎😃

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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一出𨋢已經有置身於花園 🪴 嘅感覺,喺泳池旁邊,就係以前 Waterside Terrace 的位置,現在改建成室內,以綠色做主調,加落地玻璃。準時到達,安排到梳化位。侍應好快奉上 welcome tea - 玫瑰花茶 🌹 一小杯。當日點了套餐($488)及額外加兩個小菜。前菜有永春老醋海蜇凍 Aged Yongchun Vinegar Jellyfish Terrine:用上醋及海蜇製成嘅啫喱,酸甜醒胃。永春老醋係福建特產,中國四大名醋之一。另一個家鄉小食係閩南五香卷 Deep-Fried Five Spice Roll:閩南節慶不可缺少嘅一道佳餚。餡料及味道一流,外脆內軟。加埋個甜辣醬,正。 帝王蟹肉魚肚羹 Fish Maw & King Crab Meat Thick Soup:一句講晒好足料,好好味。胡椒粉另上,因應個人口味,自行添加。爆炒海蟶子 Stir-Fried Razor Clam with Black Bean Sauce:蟶子冇過火,夠入味,送飯好正。 廈門薑母鴨 Xiamen Ginger Duck:好 impressed, 肉質非常嫩滑,夠入味,味道唔算太濃太
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一出𨋢已經有置身於花園 🪴 嘅感覺,喺泳池旁邊,就係以前 Waterside Terrace 的位置,現在改建成室內,以綠色做主調,加落地玻璃。準時到達,安排到梳化位。侍應好快奉上 welcome tea - 玫瑰花茶 🌹 一小杯。當日點了套餐($488)及額外加兩個小菜。
前菜有永春老醋海蜇凍 Aged Yongchun Vinegar Jellyfish Terrine:用上醋及海蜇製成嘅啫喱,酸甜醒胃。永春老醋係福建特產,中國四大名醋之一。
另一個家鄉小食係閩南五香卷 Deep-Fried Five Spice Roll:閩南節慶不可缺少嘅一道佳餚。餡料及味道一流,外脆內軟。加埋個甜辣醬,正。
帝王蟹肉魚肚羹 Fish Maw & King Crab Meat Thick Soup:一句講晒好足料,好好味。胡椒粉另上,因應個人口味,自行添加。
爆炒海蟶子 Stir-Fried Razor Clam with Black Bean Sauce:蟶子冇過火,夠入味,送飯好正。
廈門薑母鴨 Xiamen Ginger Duck:好 impressed, 肉質非常嫩滑,夠入味,味道唔算太濃太鹹,亦都唔肥膩,讚!
精選時蔬-蒜蓉/清炒/豬油渣:我哋要咗豬油渣鶴藪(即係白菜仔),正常蔬菜 🥬 菜色,就唔多講啦!
手工包心荔枝肉 Sweet & Sour Lychee Pork:閩南風味小菜,酸酸甜甜,手工肉丸,送飯一流。
蜂蜜石花凍 Gelidium Jelly with Honey:呢個凍甜品由石花菜海藻熬煮而成,天然果凍,加上水果,已經好 refreshing,令人回味。😋 蜂蜜 🍯 係 on the side, 自由配搭。
補充,當日友人生日 🎂,餐廳奉上 complimentary長壽麵連雞蛋一碗,相當有特色及貼心。🥰
當日午膳非常滿意,期待再次光臨。
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5490 浏览
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永春老醋海蜇凍 Aged Yongchun Vinegar Jellyfish Terrine
512 浏览
1 赞好
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421 浏览
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閩南五香卷 Deep-Fried Five Spice Roll
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帝王蟹肉魚肚羹 Fish Maw & King Crab Meat Thick Soup
116 浏览
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爆炒海蟶子 Stir-Fried Razor Clam with Black Bean Sauce
$328
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廈門薑母鴨 Xiamen Ginger Duck
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手工包心荔枝肉 Sweet & Sour Lychee Pork
$288
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蜂蜜石花凍 Gelidium Jelly with Honey
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2024-03-26
用餐途径
堂食
用餐时段
午餐
推介美食
永春老醋海蜇凍 Aged Yongchun Vinegar Jellyfish Terrine
閩南五香卷 Deep-Fried Five Spice Roll
帝王蟹肉魚肚羹 Fish Maw & King Crab Meat Thick Soup
爆炒海蟶子 Stir-Fried Razor Clam with Black Bean Sauce
$ 328
廈門薑母鴨 Xiamen Ginger Duck
手工包心荔枝肉 Sweet & Sour Lychee Pork
$ 288
蜂蜜石花凍 Gelidium Jelly with Honey
等级4
117
0
2024-04-06 2081 浏览
Ming Pavilion is the latest addition to Island Shangri-la, serving Hokkien cuisine. As I walked in, I was mesmerised by how exquisitely and tastefully it is designed by Spanish interior designer LRV, reminding me of the much coveted private club A in London. So even if you are not into Hokkien cuisine, it is still a beautiful space to be in for a quiet afternoon. You may perhaps consider enjoying their curated selection of Chinese teas including lapsang souchong from southern Fujian or Fuzhou ja
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Ming Pavilion is the latest addition to Island Shangri-la, serving Hokkien cuisine. As I walked in, I was mesmerised by how exquisitely and tastefully it is designed by Spanish interior designer LRV, reminding me of the much coveted private club A in London. So even if you are not into Hokkien cuisine, it is still a beautiful space to be in for a quiet afternoon. You may perhaps consider enjoying their curated selection of Chinese teas including lapsang souchong from southern Fujian or Fuzhou jasmine dragon pearl brought to you by their skilful Tea Mixologist, who has attained the honorary title of "Chinese Tea Culture Promotion Ambassador" in the MingXing Tea Specialists Competition in the Guangdong, Hong Kong and Macao Division in 2021.
Service was attentive. Originally I intended to ordered more for our party of 4 for lunch, but the server stopped me after I ordered the Xiamen-Style "Popiah" (薄餅) and Steamed Mud Crab with Glutinous Rice. And he was right, the two carbohydrate packed dishes had us filled to the brim. Whilst personally I found the popiah a tad underwhelming, the steamed mud crab with glutinous rice was an absolute delight. The crab was sweet and the glutinous rice with crab butter mixed in it was sublime. Worthy of a revisit just to have the mud crab and glutinous rice again!
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Xiamen-Style "Popiah"
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Xiamen-Style "Popiah"
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Steamed Mud Crab with Glutinous Rice
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402 浏览
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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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Steamed Mud Crab with Glutinous Rice
等级2
14
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2024-03-12 1552 浏览
香港較少福建菜餐廳, 第一時間與祖籍福建的朋友試新場 。聽說品牌是新加坡老字號,由老闆女從引入。裝修新派華麗、食物用料上乘,味道也十分滿意,服務周到。唯一是枱size 較細, 食物份量也較細, 適合2-4人用餐, 不適合多人聚會。而且也缺乏彈性。有一些菜例牌六件一些五件,我們六人問可否加錢加一件說不可以😟價錢也算中上,茶錢最平也要$58/位。所以我們沒有開茶,叫了一瓶酒😅餐廳也提供熱水不另收費。除了價錢貴一點外, 也算不錯的一餐。
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香港較少福建菜餐廳, 第一時間與祖籍福建的朋友試新場 。聽說品牌是新加坡老字號,由老闆女從引入。裝修新派華麗、食物用料上乘,味道也十分滿意,服務周到。唯一是枱size 較細, 食物份量也較細, 適合2-4人用餐, 不適合多人聚會。而且也缺乏彈性。有一些菜例牌六件一些五件,我們六人問可否加錢加一件說不可以😟價錢也算中上,茶錢最平也要$58/位。所以我們沒有開茶,叫了一瓶酒😅
餐廳也提供熱水不另收費。除了價錢貴一點外, 也算不錯的一餐。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2024-03-11
用餐途径
堂食
人均消费
$800 (晚餐)