喜粵 (裝修中)

-近排稳到一间好好食既餐厅-边间？-威尼斯人度假村入边既餐厅-叫咩名咧？-你估下？-唔知喔！！！-喜粤！哈哈哈。话你估唔到，估到都无奖品啦-呢间餐厅主打粤菜同粤式点心，精致摆盘，样样都岩我口。-甘犀利？同我介绍下囖-OK，无问题！就同你介绍我试过既套餐菜品菜1：点心拼盘三只唔同口味既点心，分别系围虾烧卖、金箔虾饺、锦秀竹笙珍菌素饺。我最中意虾饺，入边只虾真系好大个，入口好满足，好新鲜，鲜中带甜。讲住讲住，我口水都流啦。菜2：奶油辣爆虾球本来我就好中意食虾，呢个菜，将奶油同虾完美结合，成个虾带著浓浓既奶香，同虾饺形成强烈对比。完全系唔同既感觉。菜3：海底椰茅根炖响锣成道汤汤色清亮，汤味浓郁。海底椰止咳，响锣系滋阴佳品。全部材料常见，但却系好嘢喔。摆系一起，可以清润降火，平衡血压。菜4：姜蓉茄子蒸笋壳鱼鱼肉蒸得岩岩好，配上酱油，提味，好鲜。茄子系下边吸收鱼既鲜味，都好好味。菜5：小米竹笙地三鲜呢个菜好清淡，但系都比左我惊喜，呢个汁搭配地三鲜很清爽，同平时食既完全唔同。菜6：樱花虾海皇爆米饭炒饭既虾肉系成个噶，好几只，分量好足。同XO酱绝配。菜7：川贝杞子炖雪梨配莲藕苏摆盘一定要称赞一下，真系精致。你看下图片就知啦。雪梨好清甜，唔会过甜。同糯糯苏苏既莲藕苏一起，完美甜品。-哇！听左你讲，我好想去。Bubi，带我一起去啦！-好啦好啦，真系惊左你啦。稳时间带你去 继续阅读

星期四去咗澳门玩，晚餐贪方便就在威尼斯人赌场入面果间喜粤食晚饭，入到去冇咩客，安排座位，装饰都好靓，招呼都算好好！场地布置算是够水准！开咗茶点菜，有金牌炸子鸡，山渣汁咕噜黑豚肉，三杯银雪鱼煲，金银旦时蔬共四款，另茶芥加一，埋单要$810大元！但D食品又唔系咁得㖞，炸子鸡无鲜味而且餣得太咸，食一两件已经唔想食，咕噜肉还可以，味道算几好，但也不觉特别出色！三杯银鳕鱼煲算是最好的一个菜式了，色香味都不错，金银旦时蔬普普通通，平平无奇，好彩在赌场有多少斩获，今餐算是免费！ 继续阅读

系呢家餐厅食饭真系以此非常美妙嘅体验，装修用红色同埋金色为主调，好有中国风味道。餐厅嘅服务生都几优秀，非常Nice。特别推荐喜粤嘅虾饺皇，又大又好味。听讲燕窝好出名，就试佐，果然分量好足，可以根据自己嘅口味，选择添加椰奶或者honey。 继续阅读

Since this time we are staying in Venetian, we had opted for some of the restaurants in the hotel. The first one we tried is Canton, a Cantonese restaurant. The decoration was contemporary and nice, and we were seated in a small compartment with a nice comfortable sofa and a good-sized table. But our only concern is the lighting was just too dim for our meal. It may be romantic, but I prefer a bit brighter to appreciate better my food. However, if you are seated in the other bigger tables this would not be a problem as there are good lighting for those.We had opted for the Deluxe Set Menu, with the appetizers being Pan-Fried Scallops, Crispy Roasted Suckling Pig, and Marinated Cucumber with Garlic. The scallops are perfectly seared with some Chinese yellow wine added to bring about an extra fragrance. The suckling pig has got a really crispy skin, and nicely seasoned. The crunchy cucumber has got a good garlic taste which all in all setting me up for a high expectation for the meal ahead.The next is Braised 'Kam Shan' Shark's Fin with Shredded Chicken and Bamboo Pith in Golden Broth. The broth is so rich and tasty, we can easily find a strong and mouth-watering chicken and ham taste. The shark's fin is served on a bowl heated by candle so the soup maintained the temperature throughout, which is a good measure as I hate a warm soup very much. The shark's fin and bamboo pith got a good texture and this course also live up to the high standards of the restaurant.Then we had the Braised Australian Abalone with Spotted Mushroom and Broccoli. This is my favorite of the night, with the abalone braised so nicely that it kind of melted when we cut it open, without effort, while biting it down there is that chewy and tender texture accompanying with the sauce and intense abalone flavors, it is really a dish from heaven. The side vegetables also pair nicely with the sauce and it is so enjoyable!The fourth dish is Braised Crab Claw with Shrimp Mousse and Crab Coral. The shrimp mousse is bouncy and matched perfectly with the crab claw. The crab yolk is cooked with ginger and prepared as a sauce to add an extra dimension to the taste, and this dish is a very good example of improving the traditional dish of deep fried crab claw to a more delicate and complex dimension.Because I don't eat beef, I had chosen the Stir-Fried Iberico Pork with Lotus Root and Vegetable, while Ivy had the Stir-Fried Wagyu Beef with Green Bean. The full flavor of the Iberico pork is so much better than the local version and the lotus root is crunchy and with the other vegetable giving different texture and mouthfeel and my only comment is that it is a tiny bit of oily for me but this is more because everything so far was so great that I can allow to be a bit more picky.The last one is Fried Rice with Conpoy and Vegetable, with each grain of rice stir-fried to separated, a testament to the skill and attention of the chef to keep the steamed rice overnight before stir-fry. The egg white, conpoy and vegetable are good complement and also the rice was properly seasoned, and even though I was quite full by then it was so nice I finished that again in no time.Dessert is Double Boiled Red Bird's Nest with Freshly Brewed Almond Tea. An expensive dessert certainly with the red bird's nest, the chef nicely prepared a syrup for us to adjust the sweetness. The freshly brewed almond tea is very delicate and fragrant, and can be consumed on its own as a nice dessert.The price for the two sets plus tea is $3289, not cheap but at the same time not overly expensive considering the ingredients of the dishes and its quality. And if you have registered for the Sands gold card you can enjoy a 10% discount. When I checked with the manager she suggested me to try the a la carte menu for their other signature dishes. This is certainly what I plan to do in future.My overall rating is 75/100. 继续阅读

澳门一日游，好少0系澳门D赌场食中餐，呢间好耐之前黎过饮茶，觉得唔错，所以介绍朋友黎食。我地LUNCH食得好饱，于是点左一个＄420晚市套餐 （一人份量）再加2个𩠌，4个人，岩岩好。苦瓜炒牛肉牛肉靭度岩岩好，苦瓜够苦，镬气足炸子鸡皮脆肉嫩，岩岩好够熟，正日！不愧系招牌菜芹香鲍螺片＋深并烧鸭（套餐）天白花菇鲍鱼炖鸡（套餐）汤好好味，有一只细鲍鱼XO酱炒元贝（套餐）无乜XO酱味，元贝明显系冰鲜个D，无乜味中式煎牛柳（套餐）牛柳好谂，好好味扬州炒饭（套餐）炒饭粒粒分明，但无乜镬气甜品拼盘 芝士榚配杏仁茶（套餐）虽然摆得靓靓，杏仁茶又够香又养颜，但中式套餐整西式甜品拼盘，真系好怪鸡啰紫米糕（免费）一人送左一件紫米糕，好清甜，唔错 继续阅读