龍景軒

營業中

休息中

想去食睌飯好耐,但訂不到位,終於提早兩星期訂,有位了 首先送上小食一客,買相不錯,味道也不錯,米通上有牛肉我們兩個人, 點了4個菜, 乳豬件, 好味道,皮很薄和十分趣 一定要食的龍帶玉梨香, 如果冇記錯,係蝦膠,帶子,加上一片梨 . 我個人覺得唔落檸檬汁仲好味燒雞,唔記得影相,但味道比較咸最後是菜,我地叫咗個有蔴棘味,有芋頭,椰菜,個菜名唔記得,味道十分好

Made a special layover to dine at the world's only Michelin 3 star Cantonese restaurant at the Four Seasons Hong Kong. Reservation was made ~a month in advance and only dinner was available... Upon arrival, the hostess was extremely welcoming to their restaurant. The staff surprised us with a harbor-view table. Service throughout the meal was world class in every single way. The wait staff helped pull out the chair and bring my chair in as I attempted to sit down. The staff brought a couple napk

米其林3星中菜。環境優雅,服務不錯。食物偶有佳作,釀蟹蓋值得一試。其他不過不失, 性價比偏低。Michelin 3 star Chinese restaurant;Good service, Elegant decor;Very good stuffed crab.Nice View.Value for money? Dragon's viewther than the need to fork out a few Ks, I wasn't quite sure what to expect from the only Michelin 3 star Chinese restaurant. I was doing my research on OR before going there with my wife and sister-in-law. Most of the reviews here focused on their dim sum lunches - which kind of worries me because we were about to go there

龍景軒是米芝蓮指南有史以來首家獲選為最高三星評級的中式餐廳，亦是本港唯一連續數年獲取該殊榮的食店，位於四季酒店，坐擁維港景色，無論環境和服務也同樣優質；食物方面，店方由頭盤至甜品環節也是一絲不苟的。楓葉奶皇酥呈楓葉形狀，不難令人想到這道甜點的賣點 --楓蜜；餅皮非常鬆化，內餡蛋黃味香濃，加上楓蜜後令這個奶皇酥的風味截然不同，效果討好。加上店方在溫度控制上得宜，拿到手上仍是熱辣辣的，是值得加分的環節。棗泥酥跟楓葉奶皇酥的構造相若，外層餅皮同樣鬆化，內餡則換上了棗泥 － 一種給人印象很甜的東西，這裡的棗泥甜度卻比一般的低，體積也相對較小，是店方刻意的安排，減低客人吃後的罪惡感。

昨天及今日都打去book位，都話fulling booking ...反正去開IFC，就walk in去搏下，點知好lucky有位，可能已是2:25pm....(last order is 3:00pm)拿拿叫嘢食，味道整體幾好以上幾款同其他酒樓如富聲、陶園味道差不多...無咩特別評價X.O醬粉腸好普通添呀以上幾款就幾好味啦龍太子蒸餃一定要試下食，d蟹肉仲好爽，幾新鮮....鮑魚雞酥都唔錯，值得食下！春卷和叉燒菠籮包就尚算可以。尼個叫非同"飯"響,都幾特別,先煮熟意大利飯,再加材料炒，味道幾好味,幾得意: D甜品都OK la總括而言，值得去試下 : )服務一流！因每籠點心有3個，但可以因應人數而個別落單，唔錯！

友人N 的友人 J 和 D 從星加坡來香港遊玩，他們早已是識途老馬，對吃也有著相當研究。結果這天就來了龍景軒吃午飯，聞說友人四月中就已在這裏訂位 (我們的午飯是八月耶！)，所以我們這天就坐在 window seat，景色非常漂亮！又，這頓午飯是 N 的友人沒空，我才有機會攝位，哈哈！點心的選擇不太多，就要了餐牌上的總廚推介，這個南乳酥皮焗叉燒包，即叫即焗，上桌的時候香氣非常吸引，即使擱了好幾分鐘才吃，入面的餡料還是熱得不得了！包的外層甚薄，叉燒切得大顆，口感出色，叉燒醬的香甜，跟包面的南乳很相配，讓味道都豐富起來！咳，這個餃，我忘了甚麼名字…囧 只記得有花生/素雞/蝦米一類，由外皮到餡料，都很像粉果，而我又生來不大喜歡吃粉果…話雖如此，這餃的外皮爽彈，餡料也爽脆，是相對清新的一道啦。黑松露鱸魚米紙卷，平常吃的米紙卷大多是米白色，這裏用上黃色也就可見店家的心思。米紙卷的外層鬆脆，雖然還帶著少許油，但入面鱸魚肉質結實，味道也鮮，好吃。鮑魚雞粒酥，也是這裏的名物，而吃後就真覺得是名不虛傳！即焗的餅底充滿著牛油香，弄得不太厚，卻也吃得出細膩鬆化口感，面頭的鮑魚燜得軟滑入味，預先界開三分可見店家

剛剛既星期六去左四季酒店既龍景軒飲茶環境好好, 我地仲對住窗邊, 正好清既天空食既點心一位一位計呢個蝦餃ok woo不過燒賣就麻麻la無咩特別呢個飽魚腸粉d飽魚都ok... 不過個皮就麻麻而自己覺得最好食既係呢隻太子餃真係好正a一層層的最先一層係蝦, 之後就係帶子, 最後係魚同肉如果大家去, 一家要叫鮑魚so熱辣辣. 好 yummy呢個每人一套4件既小食併盆最後食埋個dessert馬豆糕

After trying different French and fusion tasting menus, it was nice to finally try a Chinese tasting menu. It was also during this meal that I realized how hard it is for a Chinese restaurant to earn three Michelin stars, which is why I have the utmost respect for Chef Chan and his team for putting this dinner together.Even though we couldn’t get a table right next to the window, the harbor view from our table was already breathtaking. I’m (very) proud to say Hong Kong is a beautiful city.We sta

其實已經預早一個多星期訂位,怎知店員說BOOKING已FULL,原本非常失望,好彩最後留WAITING LIST成功,O係生日前一日收到電話有位,所以此行才成功無論環境,食材,及服務員態度都是一流.真的好適合優閒地嘆茶我們選擇了一份商務午餐,再加其他點心推介點心包括:龍太子蒸餃原隻鮑魚雞粒酥义燒菠蘿包蟹肉小龍包XO醬栗子燒鵝盞(呢個有點太濟既感覺)重點推介入口溶化既 乳豬件老公讚不絕口,決定要帶家人再來一次

First gourmet experience in Hong Kong having just relocated over from Tokyo... so eager anticipation of the local cuisine.A special occasion meal with the mrs - celebrating our new adventure living in a new country.As my custom when going to these types of restaurants, I go for the Chef's tasting menu without alcohol. Then sit back, take some photos to record the memories and enjoy.Unlike a lot of other haute cuisine, it doesn't try to seduce you with new flavours and sensational taste extravaga

母親節將至，又是為人子女聊表孝心的時候。相信不少人都會為如何為母親慶祝大傷腦筋，由本週開始，一連三個星期，小妹將會提供數個精選推介方案，現以點心品茗篇為起始。我和家人最喜愛龍景軒喝茶吃點心，那裏的點心色香味俱全，用料新鮮賣相精緻味道好，內外兼備。除了數款招牌點心如鮑魚雞粒酥和龍太子蒸餃等長期供應外，款式會不定期轉換，因此每次也能為客人帶來新鮮感。鮑魚雞粒酥的外表及色澤都做得美輪美奐，其酥皮鬆脆富牛油香，加上雞粒令味道層次更豐富，面層的原隻飽魚及其醬汁更畫龍點睛之效，為整道菜增添了鮮甜味道。龍太子蒸餃是也是行政總廚陳恩德師傅的得意之作。其色彩斑爛，餡料豐富，鮮甜味美。龍蝦肉、帶子、蝦，用料新鮮上乘，每款餡料吃得出其鮮味，又是色香味俱全之作。除此以外，龍景脆皮雞也是十分出色，其皮脆肉嫩又不油膩，雞味濃郁。龍帶玉梨香也是其招牌菜，底層是啤梨，中間是鮮蝦膠，面層鮮帶子，再加上啤梨添上果香。做法是把三種食材拼合而成成一個小半圓球體，撲上薄粉後輕輕一炸。此店用料上乘，加上師傅的高超廚藝，味道是毋庸置疑的。帶子清鲜味美，配以香甜梨肉及爽滑彈牙的蝦膠，層次感豐富之餘又鮮味濃郁。這道龍帶玉梨香真不愧為陳

22-4-2013(一)老朋友 Alvin 提早於四月尾回港度假，他較早前已越洋致電訂座，和我於 龍景軒 用膳。是日中午約＋二時多，我們便來到這兒吃午飯。今次是我第二次到來，對上一次是去年九月尾，在他移民前，我曾在這兒為他餞行！♬♪♩~如我沒有遇到你，甚麼都不應叫優美！~♬♪♩因我們兩人是日也沒吃早餐，所以點了很多，真的多得很誇張！ 先來一籠 蟹肉小籠包 。印象中是約 $60 / 1 件， 賣相極度精緻，它是用一個小籠裝著獨立的一個；味道肯定好過吃 鼎泰豐 數倍，雖是小小的一個， 但蟹肉份量重；皮的厚度是簿簿的，而剛好包著紮實的餡料和鎖著湯汁，無需要配合任何醋料也能吃到其鮮味，滋味萬分！ 接著來一籠 酥皮蛋撻 。 酥皮做得很好，焗得微微呈金黃色，鬆化且有蛋香；牛油味香濃，蛋漿嫩滑豐盈，口感腴嫩細滑，極度有層次感！ 甜度適中， 非常高水準！然後來一碟 龍景軒炒飯 。印象中是約 $300 一碟，內有蝦肉、蟹肉、帶子、雞蛋、蔥花等， 炒得乾身，米飯粒粒分明，餡料夠鮮，好吃！超有水準的炒飯！接著來一碟 鮑魚雞粒酥 。印象中是約 $55 / 1 件，好吃到暈！ 賣相豪華，鮑魚肉質

龍景軒並不是我喜愛的餐廳，但是也帶喜歡吃點心的朋友來試試他們的點心。蝦餃－－－餐牌上點心的款式很多已經同上一次不一樣了，想必這裡的點心也是時常轉換的吧。蝦餃一定是永遠存在的，朋友喜歡吃蝦餃就點了。蝦肉新鮮彈牙，但是後來帶朋友去新同樂，她覺得那裡的蝦餃更好吃。杞子百合粉果－－－具體名字已經記不清了，除了杞子和百合還有一些菌菇在裡面。黑椒牛柳煎飽－－－之前吃過類似的點心，這裡做的也不錯，我本人是喜歡這種類型的點心的。龍帶玉梨香－－－很多人推薦這個，但是我們覺得真沒有很好吃，再來這裡也沒有興趣再點這個東西。楓葉奶皇酥－－－楓葉形狀的餅皮包裹着濃郁又香甜的奶皇餡，餅皮也的確帶著酥脆，這個真的很好吃。蛋白杏仁露－－－普通，只是喜歡蛋白杏仁茶的我到哪間餐廳都會想點來吃。一餐飯能吃到一件喜歡的東西我就會覺得這一餐不錯，笑臉就給楓葉奶皇酥了

I love new years not only because of the red pockets I get, but also because I feel like its always a great time to show thanks and how grateful I am to my parents.Couldn't have asked for a better year, and definitely couldn't have done it without my parents' support and care!Therefore, I tried to look up a chinese restaurant for lunch on the last day of the lunar year and booked a table 2 months in advance.Found this place and lucky enough, they only had one table left for that day even though

當有朋友問我最喜歡香港哪一家中餐廳，我回答是龍景軒時總覺得有點不好意思。全球首家榮獲米芝蓮三星的中餐廳嘛，當然好吃吧。但我沒有敷衍你，龍景軒的環景，服務及食物的水準的確是一流，如有機會實在值得一試。午飯價錢大概每位$400-$600, 事乎你吃多少而定。When people ask me for recommendations for Chinese food in Hong Kong, I almost feel a bit unoriginal in recommending Lung King Heen in Four Seasons Hotel, which is the first Michelin three-starred Chinese restaurant in the world. True, there are numerous fine Chinese restaurants in Hong Kong, and in fact, many of them offer very good value too, but if you ask for my hone