萬豪金殿 金鐘
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萬豪金殿推介
萬豪金殿為食客獻上傳承經典的傳統粵菜，並結合創新元素，呈現古今之萃，締造殿堂級的餐饗體驗。餐廳提供精緻午膳及晚膳，供應傳統粵菜佳餚、即製點心、生猛海鮮及名貴食材，更備特級香茗，以及由品酒師精心挑選的美酒佳釀。餐廳裝潢高貴典雅，設多間貴賓廳，適合家庭朋友飯聚或商務酬酢。
金鐘萬豪金殿
| 餐廳分店 | 萬豪金殿 |
|---|---|
| 地區 | 金鐘 |
| 電話訂位 | 28108366 |
| 餐單 Menu | 粵菜,廣東,酒店餐廳,無翅餐廳, |
| 人氣指數 | 656 |
| 價錢幾錢 | $201-400 |
萬豪金殿訂位
萬豪金殿位於金鐘區，詳細地址是金鐘金鐘道88號太古廣場香港JW萬豪酒店3樓，餐廳寬敞座位數目共有222個。萬豪金殿幾錢？價錢優惠後人均消費大約$201-400埋單，早餐午餐晚餐萬豪金殿餐單包括有粵菜,(廣東),酒店餐廳,無翅餐廳等美食，付款方式有Visa,Master,現金,AE,銀聯,OpenRice,Pay付款，Booking網上訂位可以電話致電 28108366 查詢訂座。萬豪金殿優惠
萬豪金殿 評價 相片
裝修後人氣不段提升既萬豪金殿，本身已經喺我wishlist入面，喺2021 年度更加奪得米芝蓮一星🌟，作為追星族（米芝蓮星級餐廳）嘅我，加快約埋同好去試 裝修後環境清雅脫俗，空間感唔錯，一坐低職員先奉上welcome Drink, 得味道未必啱大眾口味我哋先由點心食起點心拼盆 $118 /位 蝦餃： 蝦肉足料，但皮唔算薄，黏韌左少少叉燒酥：焗到外皮酥脆，餡料夠瑤柱燒賣： 比正常size 大少少，加上瑤柱提升鮮味五香脆皮素鵝$88外皮脆但見唔到油，餡料加條粗幼均一，味道口感俱備 乾鮑魚酥$148鮑魚酥唔少地方有，但用乾鮑做鮑魚酥地方較少，加上係萬豪金殿必食點心之一，當然要試，皮底酥脆，乾鮑夠淋入味而且好細心切開埋，可以好輕易咬一半，配埋下層香菇餡料值得試👍🏽貴妃叉燒$268 必食推介今餐重點之一，係為咗試叉燒而黎，雖不至於係我食過最好食嘅叉燒，但都係我自己心目中香港Top 3 之一👏🏻 首先有溫度嘅叉燒已勝坊間一籌，上枱嘅時候依然微暖，外皮焦香雖然厚切，但口感夠爽夠腍😋 如果配白飯，我自己可以一個人食晒一碟 香芒汁燒元貝皇$188北海道刺身級，元貝夠大份，外層燒香配香芒汁味道清新，內層呈半熟狀態，口感嫩滑金影玉玲瓏$238 必食推介選材東南亞厚肉嘅豬琶蝦，啖啖肉，加上肉質厚爽，食落好爽快🥰 配合幼滑清甜蒸蛋一絕，以為已經圓滿？再加上於席前為客人刨上烏魚子，為尼道菜加上一點咸鮮 ，火候準繩，「爽鮮咸香」唯一挑剔係蒸蛋份量可以多少少，少少🤏就已經 💯 乾炒本地牛柳河粉$268我哋為咗試吓廚房基本功，於是揀咗炒牛河埋尾，河粉唔太油，冇炒到一舊舊 ，牛肉嫩滑萬豪金殿廚房出品值得米芝蓮一星🌟，但如果想去得更近，甚至維持一星，服務真係有侍改善，成餐飯唔好話冇人加茶，連為茶壺加熱水、換碟、收碟全部要自己舉手搵人
This Cantonese restaurant was awarded Michelin 1star status in 2021, located on 3/F JW Marriott Hotel Hong Kong in Admiralty. Arriving early on the night, we were the first table seated in the main dining room. There were a few VIP rooms on the side catering for bigger groups. The décor is nice, with a luxurious yet relaxing setting. There are ample spaces between tables offering good privacy. The chandeliers in the high ceiling provides a starry experience, and there is also a tea bar on one side, featuring good varieties of tea from different parts of the world. After serving a welcome drink, the amuse bouche was Sliced Pickled Cucumber with Vinegar Jelly. It might sound simple, the chef had thinly sliced the cucumber and left a bit of attached, creating a single piece of cucumber of stacked slices. Beautifully presented, the vinegar is made into jelly and got the right level of sourness to bring refreshing palate and a great appetizer to start our meal. We began with the soups. I opted for Hot and Sour Soup with Shredded Sea Cucumber, Duck Blood and Peppercorn 海參鴨紅椒麻酸辣羹 ($188). As a big fan of hot and sour soup, this one however was not my favorite because of its numbing Sichuan peppercorns note but without the intensity of the hot and sour elements to balance. The quality of ingredients was good though.My wife had Fresh Fish Soup with Fish Maw, Clams, Dried Tiger Prawn and Bean Curd Sheet 艇皇花膠鮮魚湯 ($268). The fish soup was prepared using three different types of fish, and then the chef added clams to further increase the umami taste. The dried prawn was very large in size, with the bean curd sheet adding bite but also leveraging the texture to absorb the soup. A smart move and no wonder this one was a signature of the restaurant. Best to order this instead of the hot and sour soup in my opinion.The starter was Stirfried Frog Legs with Soy Sauce 醬油田雞腿 ($228). This for sure was the best dish on the night, with the meaty frog legs wonderfully seasoned, tender and bouncy on texture. The soy sauce gave a nice savory note and the additions of some spring onion further enhanced the overall flavors of the dish. Definitely worth to try it out. Coming to the main courses, first was Sauteed Garoupa Fillets with Asparagus, Chives and Shredded Yunnan Ham 白蘆筍腿絲油泡星斑球 ($618). As the restaurant had run out of white asparagus, the green ones were used instead. The garoupa fillet was very good, large and thick in size. The chef cleverly seasoned lightly to highlight the original great taste of the fresh fillet. The asparagus was tender, trimmed away any hard fiber and so no residue on biting. I guessed the ham would help to add an extra dimension of savory to the dish, so it was a shame it was forgotten. Next was Signature Deepfried Crispy Chicken 萬豪脆皮炸子雞 ($348 half). The chicken was a localraised one, tender and not fat, with the skin crispy to showcase the cooking skills of the chef. However, it was a bit overseasoned for me. After adding the lemon juice provided it helped to tune down the saltiness better. The main issue was the way the chicken was chopped up. Unlike most other restaurants, the section around the thigh were cut in big pieces, and cutting along the bone instead of perpendicular, which exposed the bone marrow and created more sharp edges, making it difficult to eat, and easy to cut your mouth. The restaurant definitely needs to pay attention. Then came Braised Pomelo Peel with Dried Shrimp Roe 蝦籽柚皮 ($228). The pomelo peel was thick and had processed well to remove any hint of bitterness, fully absorbing the sauce which was of the right viscosity. The shrimp roe added the savory note and with the tender choi sum on the side, it was a nice dish overall. Coming to dessert I ordered Chilled Mango Cream with Sago and Pomelo 楊枝甘露 ($78). The mango cream was a bit thicker than my preference but still good. My wife had Doubleboiled Peach Resin with Maca and Chickpeas 瑪卡雪蓮子燉桃膠 ($118) and it was decent as well.The restaurant had provided some treats, including Osmanthus Cake 桂花糕 and Golden Pastry Cookie 黃金酥. Both were decent in taste and a good wrap up for our dinner. Service was good, with the staff attentive, helping to change plates and pour tea as you would expect from a restaurant in a 5star hotel. However, as I have written numerous times, I always found a big opportunity if the staff could share more the dishes when they were served, on the ingredients, cooking technique and such, which always made the food more interesting and appealing for customers. Unfortunately apart from the introduction of the fish soup, there were no attempt to do that for the other dishes. The bill was $2,094 after a 15% credit card discount. Fairly reasonable in price considering the location, service and food quality, I hope the restaurant would pay more attention to the comments I highlighted.
Staycation入住JW Marriott，即使一早book，還是在waiting list上，好爆場。
太想試的關係，in room dining都照殺，可惜只有堂食才可食到叉燒。
叫到一枱都係野，樣樣都想食。
♦脆皮和牛面頰♦送到上房，皮還是很脆，外皮的炸漿類似油炸鬼，和牛面頰更不用說，軟綿帶有濃濃的牛香，呢個部位太好食，唔係好洗點咬，而且一碟有大約六塊，凍左都依然好食。
♦鬼馬咕嚕肉♦原來鬼馬的意思，係指唔係全部都係豬肉，有啲係油炸鬼釀墨魚，個人比較鐘意咕嚕梅頭豬肉，炸漿好薄，肉唔肥，絕對冇搶喉的醋味，好出色。
♦羊肚菌竹笙燜豆腐♦比較濃味多汁，竹笙只有三條，豆腐同腐皮最多，全部食材都好掛汁，所以食到有點油膩。
♦魚湯稻庭麵♦魚湯鮮甜，但稻庭麵很普通，畢竟是中菜吧。
♦擔擔麵♦一點都唔會辣，味道不算香，不會再點這道菜。
♦花膠鮮魚湯♦一舊花膠，一隻蝦乾，三條腐皮，湯是很鮮甜香濃，跟上面魚湯米線的不同，但份量真的很少。
早幾天我和家人趁中秋節前夕到這間米芝連餐廳吃午飯，當日餐廳座無虛席，食物質素還不錯，但服務態度真是一般，沒服務可言。
更可怕的是給我無意中聽到侍應的對話。
事缘餐廳太多顧客，聽聞他們的餐具供不應求，我在上洗手間的途中，其中一名員工跟另一位中年女士當值員工指出不夠「瓦更座」，而對方則叫他把收回來並且已用過的瓦更座抽出，在員工房中偷龍轉鳳，扮成新的給客人即可。
此行為確實是無比嘔心，甚至低至大牌擋也未必會這樣重用，確實並非酒店級數所為，更遑論是米芝連一星餐廳，此舉令人失望。
勸諭大家光顧前三思。
今次因為Jw Marriott 0房價，所以特登黎試米芝蓮中菜廳萬豪金殿🥰新裝修過後，成個環境好清雅🌸啲枱又唔逼，坐得十分舒服！.一黎就有一杯功夫茶，酸酸地有啲梅味，唔係我杯茶😂反而碟合桃焗得好好食！🥰🥰🥰.叫左點心🥧拼盤（菇🍄羽衣甘藍🥬餃、蝦🦐餃、叉燒酥)叉燒酥十分好味💕💕.叫一份叉燒，依個價錢性價比才都算高，兩個人食唔晒！😙肥瘦適中，又淋，個味甜甜地好正！😳😳.蟹蓋啖啖蟹肉絲🦀又唔會好膩，加少少醋食仲開胃！😙.萬豪炒香苗🍚粒粒顏色均勻！好乾身又唔油，炒埋啲帶子粒、鵝肉、蝦🦐頭油，真係好好食！💕💕😳.最後仲送上美點雙輝同叫左碗紅豆沙🍮，好味都不得了！唔太甜，煲到起晒沙！仲有淡淡陳皮香，完美！💕💕💕💕.總結所有野都好味😋坐得好舒服，服務就還好啦！兩個人食左$13xx！
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萬豪金殿餐廳詳細資料：
- 萬豪金殿地址: 金鐘金鐘道88號太古廣場香港JW萬豪酒店3樓 Man Ho Chinese Restaurant, 3/ F, J W Marriott Hotel Hong Kong, Pacific Place,88 Queensway, Admiralty
- 萬豪金殿電話: 28108366
- 萬豪金殿價錢: $201-400
- 分類: 粵菜,廣東,酒店餐廳,無翅餐廳,
- 座位: 222
- 付款: Visa,Master,現金,AE,銀聯,OpenRice,Pay
- FB專頁: 萬豪金殿 Facebook
更多萬豪金殿相關資料:
香港餐廳2023推介05月
為減低冠狀病毒病在精華製麵廠內有任何傳播的風險，精華製麵廠在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳精華製麵廠除了遵守預防及控制疾病的相關規例，精華製麵廠同時建議採取以下措施*精華製麵廠 黃, 精華製麵廠 藍, (精華製麵廠 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
萬豪金殿在餐廳內應如何確保環境衞生？
- 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所（包括水龍頭與廁所把手）和食肆座位間的清潔，定時及在有需要時應用1：99（即把1份漂白水與99 份水混和）的稀釋家用漂白水消毒，以經常保持清潔和適當維護。
- 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方，應使用 1：49（即把 1 份漂白水與 49 份水混和）的稀釋家用漂白水。
- 經常清潔消毒食物接觸面及設備，例如餐具。
- 經常清潔消毒員工或顧客的頻密接觸點，例如門柄、桌面、餐盤。
- 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣，可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。
餐廳廚房內萬豪金殿應如何確保食物衞生？
- 採用「食物安全五要點」，以正確處理食物：
- 精明選擇：選擇安全的原材料
- 保持清潔：保持雙手及用具清潔
- 生熟分開：分開生熟食物
- 煮熟食物：徹底煮熟食物
- 安全溫度：把食物存放於安全溫度
- 有需要時，提供公筷公羹。
- 避免公開展示沒有包裝的即食食物（例如烘焙食品）。
- 如使用即棄手套處理即食食物，要注意手套不能代替清洗雙手，並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下，便應把手套丟掉；要經常更換手套，更換時和除手套後都要清洗雙手。
對於工的個人衞生餐廳萬豪金殿建議是什麼？
- 工作人員須謹記：定期檢查體溫
- 工作期間，戴上口罩
- 咳嗽或打噴嚏時，要用紙巾掩蓋口鼻，並立即將已弄髒的紙巾丟入垃圾桶。然後，以梘液和清水清潔雙手
- 保持良好的個人衞生習慣（例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手）
- 如患有或懷疑受到傳染病感染或出現病徵，例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛，應停止處理食物。如出現呼吸道感染病徵時，應戴上外科口罩及盡早求醫
- 洗手時應以梘液和清水清潔雙手，搓手最少 20 秒，用水過清並用抹手紙弄乾。雙手洗乾淨後，不要再直接觸摸水龍頭 （例如先用抹手紙包裹著水龍頭，才把水龍頭關上）
萬豪金殿餐廳內大家應如何減少社交接觸？
- 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離：
- 為顧客提供外賣選擇
- 避免搭枱或改動座位安排以減少直接面對面接觸
- 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
- 在服務櫃枱加設屏障，減少顧客與員工直接面對面接觸
- 鼓勵顧客使用非觸式的付款方法（例如：信用卡、手機應用程式等）
- 安排員工分批工作、休息及用膳