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港鐵九龍站 C1/ D1 出口, 港鐵柯士甸站 B5/ D1 出口 繼續閱讀
電話號碼
22632270
開飯介紹
天龍軒中餐廳裝潢以紅木為主,加上落地玻璃窗,讓您一邊品嚐廚師烹調別致的粵菜,一邊飽覽香港醉人景色。餐廳備有獨立宴會廳,適合款客及慶祝活動。 繼續閱讀
獎項殊榮
米芝蓮二星餐廳 (2013-21)
特色
同客食飯
附加資料
衣著:整齊便服 - 請勿穿著塑膠平底人字拖鞋或沙灘涼鞋。男士請勿穿著無袖上衣或短褲
營業時間
今日營業
12:00 - 14:30
18:00 - 21:00
星期一至日
12:00 - 14:30
18:00 - 21:00
付款方式
Visa Master AlipayHK 現金 AE 銀聯 JCB 微信支付 JCB、Diners
座位數目
164
其他資料
Wi-Fi
酒精飲品
自帶酒水 詳細介紹
切餅費
泊車 詳細介紹
電話訂座
加一服務費
食評 (192)
This Chinese restaurant is located on 102/F of ICC, inside The Ritz-Carlton Hong Kong. Awarded Michelin 2-star status, we came on the night to sample its traditional Cantonese cuisine. After seated at a table on the window side, the breathtaking sea-view certainly was amazing. Even though it was not facing the HK Island, the view offered a nice backdrop of West Kowloon, with the container port and Stonecutters Bridge in the distance.The ambience is elegant, quiet and serene. With a very high ceiling, the use of dim lighting helps to present the night view even better. And there is also a bar behind to prepare the beverages, from some good tea to a nice range of wines.We ordered the Signature Tasting Menu ($2,138 each), which included a glass of Champagne. Knowing that we did not drink on the night, the staff kindly replaced them with apple juice. The amuse bouche is an Egg Custard with Young Ginger, Wolfberry and Chinese Yam. With the sour and sweet marinade of the young ginger, matching well with the savory of the egg custard, it is a appealing start for the dishes.The first course is a Platter of Appetizers including Wok-Fried Eel with Plum Sauce, Barbecued Pork with Osmanthus Flower Honey, and Deep-Fried Shrimp Toast. Starting with the toast, the minced shrimp is bouncy in texture, nicely seasoned and the crispy toast does not feel oily at all. The eel is thick but cooked beautifully, with the plum sauce giving a nice fragrance to the mouth. The BBQ pork is my favorite, with the thick cut extremely juicy and tender. The honey also is delicate on sweetness. All three are very good and I give high marks. The second course is Pan-Fried Fresh Crab Claw with Crab Meat and Lily Bulb. The crab claw is cooked without adding much seasoning or sauces to highlight the original taste, and also to complement with the delicate notes of the lily bulb. A dish with finesse but for me a bit more seasoning would make the dish even better. The third course is Double-Boiled Chicken Soup with Fish Maw in Baby Coconut. The soup is clear, having the sweetness from the chicken and the coconut water. Really tasty and I cannot stop spooning into my mouth. The fish maw is also impressive, thick and large, rich in collagen. A soup I strongly recommend.   The fourth course is Braised Australian Fresh Abalone. Frankly on presentation it might look a bit frugal, with half an abalone and two pieces of kale. But I was surprised with the tender texture of the abalone, giving a similar bite as a nice Japanese dried abalone, further supplemented by the delicious abalone sauce. The kale is also young and crunchy on the bite. The fifth course is Stewed French Duck Leg and Onion served with Pan-Fried Foie Gras. A fusion dish, the duck leg is soft and tasty, but would be a bit too rich and heavy. As a result the chef cleverly added some purple onion shreds to balance the fat. The foie gras is nicely pan-fried, and the gamey notes is perfect in harmony with the duck leg. A great example of how the chef merged the Western ingredients into Chinese cuisine.The sixth course is Wok-Fried Assorted Mushrooms served in Crispy Net. Beautifully presented, the different types of mushroom are cut into shreds and put on a bird's best made by deep-frying rice noodle. The bird's nest as a result can absorb the sauce from the mushroom, making the originally bland taste flavorful. The seventh course is Braised Rice with Diced Garoupa, Salted Egg Yolk and Taro. The rice got a nice aromas, with generous amount of fish meat and the taro adding the signature flavors, enhanced by the egg yolk. The chef used some cherry tomatoes to add acidity and freshness to the rice to balance, with some chives on top to give further fragrance. The eighth course is a Platter of Desserts including Chilled Milk Pudding with Snow Swallow, Steamed Dumpling with Red Bean Paste and Vintage Tangerine Peel, Purple Rice Mochi, and Almond Biscuit. The various desserts are all good in taste, with the pudding creamy and rich, and the snow swallow giving both a luxurious addition and a contrasting bite. The dumpling is also good in taste, with the red bean paste appropriate in sweetness and the tangerine peel highly aromatic. But I like the purple rice mochi most, with the chewy bite and the nice taste really memorable. Service is very good, with the team attentive to our needs, but like most Chinese restaurants I still believe they can provide customers more information on the ingredients and the way the dish is prepared, which would give another dimension to them. The bill was $4,800 which was reasonable considering the overall experience and the quality of food and service. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
盡量造訪及回訪各米其林餐廳,也嘗試準米其林及衝擊米其林的餐廳,以米其林給人的感受去品嚐。星級:2星(2020、2021)。訂位:透過電話。下單:重複菜式名字。上菜:重複菜式名字。用餐環境:很好。 洗手間:好。在九龍環球貿易廣場102樓俯瞰香港,天龍軒在精緻的用餐環境獻上正宗粵菜。菜餚(包括點心)配上茗茶師悉心挑選的香茶,六道菜的精選菜單展現出精美的外觀及精心製作,令天龍軒獲得米其林星級殊榮。另外備有8間獨立宴會廳,為款客、慶祝活動的上佳地點。密燒西班牙黑豚肉叉燒,軟身瘦肉多,但有一點點油膩。荀尖鮮蝦餃,餡料充足,蝦爽脆,惟外皮不夠薄。芝麻海蜇凍鮑絲,清淡開胃。芋角與葡汁海螺,外層酥脆,內裡香嫩。2人光顧,點餐如下:Steamed shrimp dumpling 110Chilled shredded abalone with jellyfish in sesame oil 152Barbecued pork with osmanthus flower honey (1/2) 188DF Taro dumpling with sea conch in Oortuguese sauce (3 pieces) 110Deep-fried sesame dumpling filled with egg custard (3 pieces) 80加一後,合共HK$850。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2021-01-28
2237 瀏覽
麗思卡爾頓staycation第二日同tosca一樣因為疫情關係變左early dinner雖然可以四點checkout但係因為要食埋天龍軒就三點checkout放低行李同早餐同一條扶手電梯轉右就係米芝蓮兩星既中菜天龍軒自從食過兩間三星既中菜廳之後最期待就變成左呢間二星既天龍軒如果話唐閣既招牌係蟹蓋咁天龍軒既招牌就一定係叉燒天龍軒有兩款叉燒招牌係黎自西班牙黑毛豬既叉燒呢份被譽為全港第一既叉燒需要廿四小時前order定不過基本上訂位時已經會問定你洗唔洗預留一份或者半份我都係因為呢半份叉燒所以無揀到佢地比較抵食但又只提供普通叉燒既套餐主廚劉秉雷既片段可以係飲食果女既youtube搵到師傅話呢份黑毛豬叉燒係取自膊頭肉稀少而且特別而呢批伊比利亞黑毛豬係食橡果大所以肉質會帶橡果味劉師傅亦都係全香港最年輕既萬豪金殿行政總廚鄧家濠既師公係好多訪問亦都成日會見到劉師傅既身影門面其實同尋日行入去tosca係一模一樣既只係廚房今次唔再開放式見唔到劉師傅今日有無番工餐檯尋日tosca係藍色而天龍軒主色調就係紅色又係食完影既呢邊係望昂船州一帶既海景如果黎食晚餐既話應該真係乜光都無其實個天同尋日都係差唔多陰陰天標誌吊燈天龍軒同tosca都係得一座而the lounge & bar係有兩座兩邊都有巨形酒櫃擺設而三點呢個時段入黎人唔多所以窗口位一樣係無難度天龍軒官網上面既餐牌一直都只有英文並無提供中文版本其實中菜餐牌同日本菜餐牌既英文都係一樣難睇不過現場就有中英對照既因為算係次輪既午餐佢地話點心已經過左last order時間所以無得點直到而家我都仲未去過一間酒店中菜廳單點過點心類既食物天龍軒並無提供三色醬只有一碟xo醬不過就多左碟送既琥珀合桃個合核幾好食反而xo醬我真係好少用花式擺設今次叫左壺普洱天龍軒個茶壺直頭唔擺係臺面完全唔比機會你自己斟茶第一道上既係蝦多士原本應該係屬於點心類但放得落主餐牌就應該都係招牌之一食落去好香脆仲好L熱睇過劉師傅段訪問佢話因為呢度位處102樓食物出爐會凍得比較快所以佢要求煮出黎既食物唔係要熱係要好L熱同埋呢種頂級酒店既中菜廳唔似唐閣四星酒店咁係可以按照客人需要而就番個份量蝦多士原本一份六件我地就order左四件都係按番比例收番個價不過真係我諗多左就算係黎到兩星米芝蓮級數都唔係一道道菜咁上既未影完相碟叉燒已經打孖一齊上應該真係要叫套餐先做得到被稱為全港第一既黑毛豬叉燒一份八件而家半份四件賣188蚊即係成47蚊一舊但係一舊真係好厚好大件咬落去好淋個程度同尋日Tosca份豬差唔多大家都係伊比利亞豬唔知會唔會係同一批貨果味就唔大嗅到不過就好甜既但同唐閣個蟹蓋一樣係好食既但並唔會有驚艷既感覺前兩碟未食完繼續上埋個湯真係會唔會出得太趕一樣係招牌既椰皇花膠燉雞之前睇有啖好食係會分湯既但今次佢只係拎多左個碟出黎要自己分分左一碟出黎入面都仲幾滿真係夠晒分兩個湯而呢份湯應該係我飲過最貴既湯差唔多成五舊水一個花膠係好多好足不過雞味就無乜反而椰味就好重唔算話特別好飲我都仲係忘記唔到文華廳一個簡簡單單老火湯原本下次去潤見佢有個招牌湯都係用原個椰皇載既不過飲完呢個下次應該唔會叫了呢度d凳同tosca一樣好重後面都有扶手反而the lounge & bar風格同呢兩間就好唔同唔知係咪聽到我講話上得咁急上完湯之後終於放慢左#sowhat#pig之後係幾乎每間中菜廳都會叫既蟹蓋原來諗住無分湯蟹蓋都唔會分啦點知話比完我地影完相之後就拎左去分其實食多幾間都係分唔到邊間比較好食食黎食去都係差唔多咁今次叫多左壺熱滾水無收費放左係臺面比你手動mode其實今餐就無乜點主菜感覺天龍軒頭盤以外並唔算好吸引最後一道揀左唔知點解已經唔係招牌既龍軒東坡肉預先加左刀幫我地分開左兩份不過就唔係好深要自己補刀食完好膩真係半份就夠最後係干炒牛河睇過片話師傅鍾情用澳洲和牛仲一直沿用左好多年但而家個餐牌已經無左和牛呢隻字而且價錢係平過以前唔知係咪市道唔好已經轉左唔落和牛黎炒一份可以分到有四豌可以點半份影完相會再分成兩豌份量就岩岩好唔會再出現滿福樓煲仔飯事件差唔多五點客人開始已經走晒不過隔離檯叫套餐既仲上緊甜品一樣係蛋撻今次得兩件成46蚊件睇片話係師傅揀用支那蛋整話會好有蛋味咁講係比起其他酒店好食少少咁但真係對唔起個價今次天龍軒係仲有送既美點雙輝總結點左七樣野由三點食到五點都兩個鐘食物ok唔差但就無乜邊樣係特出而且並唔係所有菜式都係續道上好多人都話服務一般我地今日食呢個early dinner時段客人唔多侍應都算仲有兩三個雖然比唔上龍軒景但都算唔錯既斟茶無得經自己手但都唔會見到有空杯情況出現唯獨係笑容唔多同埋食中菜好似從來都無人介紹過餐牌比我雖然一早已經諗好食乜但如果有人影響下我可能會叫多少少都未定即係經過兩日既體驗同尋日既tosca相比我覺得兩間餐廳既星星數目調番轉會比較合理可能中菜係香港比較容易摘星掛反而全香港只得三間意大利餐廳有星星茶錢44蚊位今餐就無點主菜雖然都有叫到個貴湯但埋單會員七折仲平過去食滿福樓當然飽飽肚度都有所不同再計埋萬豪85折gift card就每人五百幾落樓以呢個級數既價錢就唔算係勁貴不過餐廳都有兩款貴set係以千幾蚊起跳而且一次就要點兩個set都係單點好過今次最後先參觀廁所同tosca果邊基本都係一模一樣tosca廁所另一邊係通往the lounge & bar而天龍軒個廁所另一邊係通往almas魚子醬bar即係落tosca條電梯果條走廊得呢一邊既走廊係咁完整既金色玻璃櫃今次無人帶我地離開所以先話tosca無論係服務定係食物都係天龍軒之上 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2021-01-27
1438 瀏覽
原本滿懷高興來食景 🤭可惜今日有煙霞,景觀吾夠清晰😪可能都係好事,可以專注d欣賞食物 😂必定要食嘅西班牙黑豚肉义燒 👍🤤肉質嫰滑,加上厚切,應該用刀义食 😜脆皮牛腩,牛腩肥瘦適中,配埋檸檬汁,感覺幾特別,亦都冇咁滯 。鮮蝦蟹子腸粉,大大隻蝦 😋🥰上枱時配熱豉油,真細心個人認為,景觀和環境真係 👍👍如果點心可以做得精緻d會更好🌹 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
位於 Ritz Carlton 102樓的天龍軒,是全港最高的中餐廳,亦是「米芝蓮二星🌟🌟」餐廳位於極優越的位置首先要搭升降機上到103樓再返回一層,入到去,超高樓底,上下兩層打通,空間感和氣派十足!裝潢主要以紅木為主,樓底夠高,加上落地玻璃窗,令光線十分充足, 而且可以一覧無敵海景,180欣賞維港夜景,畫面十分壯觀,身處於102樓的高度,有種大地在我腳下的感覺,就算好高的大廈都變得好渺小,除了景色美麗, 食物也很出色今日為大為介紹的是「Signature Menu」(所有套餐都需要二人起跳)。 係Menu上小弟有作出少少變化,因為黑豚肉叉燒需要24小時之時落Order,但因為我忘記了,慶幸餐廳有預多,所以可以享用半份,然後將蟹拑改為龍蝦球,就是改了兩款菜色。1)先由前菜開始鮮炸魚皮加上糖醬,食落特別開胃,脆卜卜好輕食 2)頭盤🐷西班牙黑豚肉叉燒被譽為香港最好味嘅叉燒😂 係真係好好食👍🏻好厚身,黑豚豬軟棉棉,微微的焦香,帶有少許果香,原來果香是來自呢款豬係食橡果大,所以肉質帶有果香,師傅亦只會選擇豬的肩胛位作為叉燒的部份,是我人生食過最講夠的叉燒, 的確是這裡的招牌菜。🍤窩貼大蝦多士亦都是令一款招牌菜, 表皮十分之鬆脆, 薄薄的脆皮, 咬下十分爽口, 此蝦多士用的不是蝦膠, 而是原隻蝦肉開邊, 加酥脆的白麫包, 最重要入口不油膩, 帶有蝦的鮮味。🐍冰梅醬鱔球鱔肉彈牙可口, 少少酸的醬汁, 令鱔肉不太Heavy 3)🦞牛肝菌青蔥龍蝦球龍蝦球令我喜出望外,先把龍蝦肉酥炸,再配上龍蝦熬製而成的高湯,配合一齊食真係天衣無縫,高湯能夠將龍蝦的鮮帶上令一個層次,完全係鮮上加鮮,享受完龍蝦肉後,可以直接飲高湯,真係齒頰留香、回味無窮 4)🥣原個椰皇花膠燉變雞雞肉的嫩滑,大大舊的花膠,湯水清甜又潤喉,啖啖的花膠完全可以補充身體內的膠質5)生扣澳洲鮮鮑魚鮑魚有如溏心一樣,落刀的時候會黏住把刀,入口容易咀嚼,好溶化6)洋蔥法國鴨腿煎鵝肝去到呢道菜,其實都有少少飽肚的現象😅 但都好想試下味道如何,鴨肉軟身又入味,加上鵝肝一齊夾住入口,可以同時享受兩種高級食材的配搭,簡直係一流👍🏽.7)🍄金盞蒜蓉炒雜菌8)蛋黃香芋魚皇燴飯講到燴飯,我相信呢個會係我心目中數一數二的好味,汁滲入每一粒米,加上切碎的鹹蛋黃、頭粒,十分有咬口和香口,口感似中式的Risotto,真係一試難忘😋😋😋.甜品
雪燕鮮奶布甸, 陳皮紅豆沙水晶餅 😋全球最高極具氣派的中菜館,除了有靚景之外侍應的服務也非常專業,因為太多BOOKING的關係,窗邊位子也很難求,食完頭盤後,竟有客人提早離開,侍應立刻上前問我會否轉枱,但需要等15分鐘,因為要清潔再重新擺設,這一份細心和專業,真的不能不服。記得提前Book位,旺季的時候隨時要等一個月或以上,唔好忘記「黑豚肉叉燒」。我一定會Encore再試其他菜式。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)