Imperial Treasure Fine Chinese Cuisine, One Peking

Very good seafood restaurant, there are branches in Causeway Bay and Tsim Sha Tsui, the grouper inside is very good, the main steamed fire is just right, the roast suckling pig needs to be booked, it is also delicious.

Recommend their famous dish pointed shrimp pillar slip smoky sauce fried sausage powder black pepper Japanese and beef batch honey fork roasted 100 flowers crab tong squash crab cover Tangge treasure box rice

Trip Gourmet Awards

Top 53 Fine Dining 

The Peninsula Hotel is the oldest luxury hotel in Hong Kong and is known as the &quot;Far East Lady&quot;. The lobby teahouse of the Peninsula Hotel provides pure English afternoon tea, noble and luxurious, and many social celebrities like to enjoy afternoon tea here.

The Cantonese cuisine of Tianbao Pavilion is really good. The decoration is very good. The tableware is also very particular. Although the Cantonese side dishes are simple, they taste quite good. The shrimp dumplings here must be eaten. Cantonese dim sum is also good.

The IFC in Tsim Sha Tsui is a famous Michelin restaurant. It is recommended to have a sea and land duet package, with a skin duck, lobster and dragonfly, and other delicious dishes, which are quite good.

Top 32 Local Restaurants

Address － Tsim Shazui D2 Export environment ／ Facilities － There are card positions, and the same window seat features － Spicy or not spicy options per capita price －50-100 Rating － #Good place to eat

The bakery has been open for more than a year, basically occupying three positions in the mall, and the most prosperous place must be a takeaway bakery. restaurant/cafe often have a place. Other products like spaghetti, onion soup, and salad are really numb. The standard of dine-in croissants is average.

很不错的海鲜饭店哦，在铜锣湾和尖沙咀都有分店哦，里面的石斑鱼很不错哦，主要蒸的火候刚刚好哦，烤乳猪需要预订的，也很好吃。

粤菜，我最最喜欢御宝轩啦！▹酱皇蒸凤爪夹在筷子上颤巍巍的，轻轻一抿就软烂脱骨，留下满嘴黏糯的胶原蛋白。▹叉烧包呼之欲出的馅几乎要把包子皮撑破啦！面皮松软，叉烧馅肥瘦均匀香甜多汁，微微烫口却吃得更欢。▹金网脆皮虾肠粉中规中矩，皮略厚，但塞满了鲜虾，软嫩之余配合脆皮的酥香，怎么也不会难吃。▹奶黄流沙包想拿着喇叭宣布！眼前这白白胖胖香香软软就是上海流沙包冠军！轻轻撕开软韧蓬松的面皮，只是破开一个小口，流沙便顺势涌出，不是倾泻，而是如岩浆一般缓缓前进，稠度把握得太到位了。趁热咬一口，奶的香醇与咸蛋黄的风味完美交融，甜度克制，咸香浓郁。流沙虽然细腻，但依然能感觉到咸蛋黄的沙沙感。当即又加点了一笼，这次不撕开，而是咬个小口慢慢吮吸，用舌尖去摩挲这妙极了的奶黄流沙馅。（盘子上留下的流沙当然也要用面皮抹净，舍不得浪费的。）▹烧味三拼脆皮烧肉：皮、脂、肉三层分明，皮脆而不硬，脂香而不腻，肉嫩而多汁，好吃！烧鹅：确认过眼神是标致的烧鹅，泛着令人心动的油亮色泽。酥脆的皮入口爆出油香，肉不仅嫩，纹理间肉汁丰盈。下次要单独点一份！叉烧：肥瘦相间，肥不腻瘦不柴，香甜入味。▹蒜片牛肉粒几乎看到就会点，也几乎没遇过不好吃的。▹鱼香茄子煲就像我爱牛肉一样，我爸爸就是那种，看见有茄子煲就一定要点来下饭的人。茄子软烂得吸足了汤汁，油润鲜香，还有大颗的肉末，带着一丝甜味，好吃的！（茄子煲也很难不好吃吧）▹牛蛙二吃最不喜欢的。蛙腿裹上厚厚的面衣毫无口感，蛙身和腊肉也炒得普普通通，这只蛙白死了！▹福建炒饭御宝轩之光！其实就是为了这碗饭专程来的，一点也不负期待！上海的福建炒饭不少，御宝轩算是配料很丰富的，虾仁、鸡肉、菌菇、干贝、芥兰、鸡蛋一样不少。表面一层鲜稠的芡汁，拌匀后湿润的包裹住每一颗米，却又丝毫不影响饭粒的粒粒分明和饱满蓬松，每一口都滑润却不粘黏，嚼得鲜香浓郁。▹杨枝甘露比明阁的略稠，是我喜欢的口感，水果香气清新自然，但吃进嘴里总觉得有点寡淡，或许是芒果选的有点生，果甜不够香浓，甚至还有点瑟嘴。虽然也有不足，但是瑕不掩瑜，毕竟我的要求也没那么高，总体吃得开心就ok啦！

Cantonese cuisine, I like Yubaoyu the most! ▹ Sauce Huang Steamed Phoenix Claws on the dumplings trembling, soft and debone with a gentle sputum, leaving a mouth full of sticky collagen. ▹ The stuffing that the roast buns want to make is almost to break the buns skin! The noodles are soft, the pork-burned stuffing is fat and thin, sweet and juicy, and the mouth is slightly hot but it is more enjoyable. ▹ Jinwang Crispy Shrimp Powder is quite satisfactory, the skin is slightly thick, but it is full of fresh shrimp, and the soft and tender is accompanied by the crispy musk, so it will not be unpalatable. ▹ Milk yellow quicksand bag wants to announce with a horn! In front of this white fat fragrant soft is Shanghai quicksand bag champion! Gently tear open the soft and fluffy surface, just break a small mouth, quicksand will flow out, not pouring, but like magma slowly forward, the consistency is too in place. Take a bite while hot, the flavor of the milk and salted egg yolks blend perfectly, sweetness is restrained, salty and strong. Although the quicksand is delicate, it can still feel the rustling of salted egg yolks. Immediately added a cage, this time not to tear, but bite a small mouth slowly suck, with the tip of the tongue to pick up this wonderful milky quicksand filling. (The quicksand left on the plate is of course also cleaned with the face skin, reluctant to waste.)▹ three crispy skin roast meat: skin, fat, meat three layers are clear, the skin is crisp but not hard, fat is not greasy, the meat is tender and juicy, delicious! Roast goose: I have confirmed that the eyes are the standard roast goose, with a heart-warming oily color. The crisp skin entrance bursts with oily fragrance, the meat is not only tender, but the gravy between the textures is full. Next time you have to order one separately! Barbecued roast: fat and thin, fat is not greasy and thin, sweet and sweet. ▹ Garlic beef grains will almost be ordered when you see them, and you have hardly encountered bad food. ▹ Fish-flavored eggplant just like I love beef, my dad is the kind of person, when you see eggplant you must order it for dinner. The eggplant is so soft that it sucks enough soup, oily and delicious, and there is a big meat end, with a sweet taste, delicious! (Eggplant is also difficult to not taste), ▹ Bullfrog two eat the most disliked. The thick face coat wrapped in the frog legs has no taste, and the frog body and bacon are also fried. This frog is dead! ▹ Fujian fried rice Yubaoyu light! In fact, it is for this bowl of rice, not expected at all! There are a lot of Fujian fried rice in Shanghai. Yubaoyu is a lot of ingredients, including shrimp, chicken, mushrooms, dried shellfish, oysters, orchids, and eggs. The surface is a layer of fresh thick sauce, mixed and moist wrapped in each rice, but does not affect the grains of the rice grains clear and full fluffy, each mouth is smooth but not sticky, chewing deliciously. ▹ Yangzhi Manna is slightly thicker than Ming Pavilion, which is my favorite taste. The fruit aroma is fresh and natural, but I always feel a little light when I eat it in my mouth. Maybe the mango is a bit raw, the fruit is not sweet enough, and there is even a little mouth. Although there are shortcomings, but the flaws are not concealed, after all, my requirements are not so high, overall eating happy is ok!

御宝轩，这是一家景观餐厅，窗外就是美景，特别是晚上，特别不错的景致，这边主打的是粤菜，我们去的时候，接近八点，但是餐厅几乎没啥人了。

Yubaoxuan, this is a landscape restaurant, the window is beautiful, especially at night, especially good scenery, here is the main Cantonese cuisine, when we went, close to eight o&#39;clock, but the restaurant was almost no one.

中式的私房菜馆菜单随季节变化，所有材料都是选用当季最新鲜食材。

The menu of Chinese private restaurant changes with the season, and all materials are selected as the freshest ingredients in the season.

很地道的一家粤菜馆，喜欢他家的豉汁凤爪和脆皮乳猪。

A very authentic Cantonese restaurant, like his home&#39;s pickled chicken feet and crispy skin suckling pig.

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Afternoon tea with lobster, oysters and champagne, but also invincible sea view, is it a luxury? 1957 &amp; Co.&#39;s Paper Moon in Tsim Sha Tsui gathers a variety of elements, integrating food, beauty, and wine. It is a lazy afternoon.

The restaurant opened by artist Huang Zongze, I heard that I can often meet him occasionally, and the dishes are also above the standard~

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