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| 餐廳: | 嘉麟樓 |
|---|---|
| 資訊: |
為推動全港減鹽減糖新飲食文化及新生活態度，環境及生態局、降低食物中鹽和糖委員會及食物環境衞生署食物安全中心推出了「少鹽少糖食店計劃」，參與食肆會提供少鹽少糖選項予顧客，部份更會提供特定減鹽減糖菜式。參與減鹽減糖食肆會獲發計劃標誌，以供張貼於店舖內，供顧客識別。詳情可在此瀏覽：https://www.eeb.gov.hk/food/cn/committees/crss/restaurants.html
影片
港鐵尖沙咀E/尖東站 L3 出口
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電話號碼
26966760
開飯介紹
客人可在米芝蓮星級粵菜食府嘉麟樓享用一流廣東菜式，包括各式午市巧手點心、至精緻菜品、套餐美饌，並可配搭逾二十五種雋品茗茶。
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獎項殊榮
米芝蓮一星餐廳 (2017-24)
特色
同客食飯
慶祝紀念日
附加資料
著裝要求：優雅休閒。請勿穿著運動裝（包括背心、運動褲和運動緊身褲）或沙灘裝（包括人字拖、沙灘涼鞋和塑料鞋）。男士請穿長袖有領恤衫、長褲及包趾鞋。
營業時間
今日營業
11:30 - 14:30
18:00 - 22:00
星期一至六
11:30 - 14:30
18:00 - 22:00
星期日
11:00 - 14:30
18:00 - 22:00
公眾假期
11:00 - 14:30
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
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This Michelin 1-star Cantonese restaurant is located in The Peninsula Hong Kong. Being the Chinese dining anchor of this prestigious hotel, it is already a guarantee of quality. We have come here a few times before, every time to great satisfaction. Tonight, we arrive at 6:30 sharp, with a lot of anticipation of what great dishes and dining experience is in store for us.Coming up to the first floor, from its entrance one can immediately associate back to the tea house of 50/60s, with the hanging fan, plenty of beautiful porcelain, wooden floor, and the red carpet with traditional patterns. Seated at a table at the back, looking up the mezzanine floor got me thinking what does dining on that floor feels like, looking at other customers downstairs.While enjoying a glass of the house champagne, the sommelier introduces us to a Spanish winery, Comando G, in Sierra de Gredos, not far from Madrid. Las Umbrias 2021 ($3,800) is their single vineyard old vine Grenache, with a wonderfully delicate and floral aromas, but packed with a good tannin and acidity, showing rich red fruit and minerality. A good match with the food as well.We order Smoked Barbecued Hungarian Mangalica Pork with Honey ($478) to start. The pork comes from a special breed in Hungary, a prized domestic pig with thick curly hairs. The BBQ pork has been roasted perfectly, very tender and flavourful, with a nice char, and the honey glazed not too sweet. We also like the braised soy beans, a traditional side dish that virtually disappeared nowadays.Next, we have Deep-Fried Crab Shell Stuffed with Crab Meat and Onions ($280 each). Instead of baking in oven, the chef has deep-fried the stuffed crab shell, with a thin crust of beautiful golden colour, but without any oily feeling. The stuffing is mostly crab meat, with only small amount of onion, unlike many other restaurants which got so many other fillings you feel being cheated. Then comes Wok-Seared Lobster and Scallop with XO Sauce ($1,028). This dish highlights the quality of the ingredients and the chef’s cooking skill. The lobster and scallop are both cooked impeccably, without a hint of under or over, with their original flavours showcase to the maximum. The sweet snap peas are also great in taste, tender and without any fibre. Amazing.The last dish we have is Braised Eggplant with Sea Cucumber, Salted Fish and Broad Bean Chili Sauce in Clay Pot ($448). Served in a sizzling pot, the texture of eggplant is perfect, not too soft or hard. The sea cucumber has a good crunchy to contrast nicely with the eggplant. The taste is good, but I hope a bit more salted fish can be used to dial up the savoury flavours. Intending to order dessert, the manager instead provided a complimentary Chilled Mango Pudding. The signature dessert has plenty of mango chunks on top of a soft and rich pudding, with also some strawberries to add to the presentation and flavours. The pudding is not too sweet, just the perfect degree to reward the palate without making one feel guilty from a health perspective.There is also a Petits Fours including Cashew Nut and Lotus Paste Puff and Watermelon Cake. The former has a crumbling buttery crust with delicious lotus root paste, not too sweet, with a piece of cashew nut on top. The other is an appealing layer cake, with the three colours of red, white and green resembling a slice of watermelon. A fantastic finale to the wonderful meal.The bill on the night is $7,051. Service is very good, with the staff all friendly and attentive, however I hope they can provide more detailed introductions to the dishes as that will help the diners to understand and appreciate the food much better. But in terms of overall experience, it is still one of the best Cantonese restaurants in town.
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Came to spring moon on a Sunday night with our family of 4! We had a great experience along with really good authentic Cantonese cuisine! Price wise, we paid $1200/head and it was definitely worth indulging in! We ordered the char siu, it was melt in the mouth! The marinate was flavourful and the charred edges made it that much more delicious! Peking Duck had a great crispy skin, second dish was fried with aromatic dressing. Soy chicken was very tender and juicy. It tasted very authentic Cantonese cuisine with a delicious sauce. My favourite dish was the fish wonton soup, the surprise is the fish was filled, the great craftsmanship of the chef can been seen in this dish! We ordered a whole lot more food, all of which was above and beyond our expectations! Staff was extremely polite! Will definitely come back again to this iconic Cantonese restaurant!
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