影片
電話號碼
21667488
附加資料
Free hotel shuttle from Exit B, Ocean Park MTR Station
營業時間
今日營業
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
以上資料只供參考, 請與餐廳確認詳情
有關餐廳
有關獎賞計劃
如果食個景觀，呢間野係一流，望住個270度嘅海，望到海洋公園，成個景都好寧靜。如果係要求服務，包括親切嘅服務態度，唔洗催點心，唔洗催個炒飯，就真係欠奉。我哋臨走嘅時候喺門口影相，門口嗰個reception姐姐，完全冇理過我哋唔會主動幫手揸機。我哋只不過企咗喺佢前面少少，佢一定望到我哋，但係佢就掛住望住部電腦。星期五，同屋企人3個人去食lunch 睇個menu ，點心選擇好少，職員話係呀，今日選擇比較少😅所以我哋淨係點咗好少點心我哋叫咗鹹水角（$88），蝦餃（$98），叉燒腸粉（$98），天鵝酥（$88），素餃（$88），荷葉飯（$288），壽桃（$88）普洱茶$50 ，其餘兩位冇叫茶，淨係要熱水，每位$20啲點心係出得比較慢，即係佢出咗兩碟點心，就要再等先至繼續出第三碟，跟住再等又再先至出第四碟。我哋所有點心都係同一時間落，冇分開落。最耐嘅係個荷葉飯，我哋係食晒啲點心仲要等咗起碼10分鐘先至出個荷葉飯。10至15分鐘，個壽包佢都唔出嚟，我哋又要再催。但係我哋眼見另外一張枱，佢哋叫咗好多嘢食，叫餸啊叫點心啦，就勁快出晒，佢哋係嚟得遲過我哋，我哋係咁望住佢張枱出嘢食，我哋就係咁等當日其實真係冇乜客㗎，除咗我哋就係另外一枱喺度，其他嗰啲細枱，都已經差唔多走。個荷葉飯我哋催左一次，個職員話，嚟緊㗎啦，嚟緊㗎但係都要繼續等態度亦都唔係好親切，所以成餐飯除咗係睇得開心之外啲食物一般啦，其他嘢我唔覺得值得我再去囉有比較真係有傷害，喺機場博覽另一間中餐廳，我第一次去過招呼已經好好，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，真係好緊要，所以依間，已經唔會係我哋會回頭嘅餐廳訂位嗰陣時，原本我都想order片皮鴨佢話要早一日預約，同埋一定要叫全隻。咁我哋得三個人又真係食唔晒全隻，所以就冇叫到啦。
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—🥟 雪山叉燒包❤️🥟 八頭鮑魚雞粒酥🥟 肉骨茶小籠包 | 晶瑩鮮蝦餃🐚 法式焗釀響螺🥬 杏汁百合杞子浸菜苗🍜 濃魚湯小雲吞稻庭麵🍬 雪蓮子桂圓燉銀耳 | 鳳梨腰果酥🥧 燕窩蛋撻仔—又到Restaurant Week了!今次跟朋友們來一試於海洋公園新酒店內的中菜廳環境觀景都很開揚 各種茶品選擇均有 一人一壺可以選擇自己喜愛的另外單點的雪山叉燒包非常好吃!😻無疑令我對今餐更為期待 可惜套餐中的菜式有點不如人意🙃勉強做一些fusion的concept menu但味道和口感上沒有配合得很好好彩最後再叫碟燕窩蛋撻仔 開心返點😅建議單點點心😇
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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.露酒涼拌鮑魚- abalone was unevenly sliced. The wine marinade tasted bland, probably meant to be paired with the mustard-tinged Maggi sauce served on the side.龍井黑糖茶燻雞- 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.青檸柚子脆蝦球- 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.金瑤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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完全唔覺在五星級酒店食晚飯，座位沒有放齊筷子，收碟太快太急，感覺好似趕住收工。吃剩米粉包走，一個外賣盒放在超大紙袋內，解釋沒有袋⋯其實又唔多客，唔會袋都無曬掛。（我已經沒有計算個經理好寸嘅服務態度）成餐飯成三千幾4個人，應該係五星級服務，但我覺得去左普通酒樓服務
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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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