Going to the Peninsula Hotel Jiahe Building to eat is a bit of a pilgrimage. Cantonese dim sum basically meets the requirements. The roasted chestnut and the Simi Budian are excellent, but the soup is a lost work. The same scene is added to the reality show. Several ladies are stunned and fixed. It is really funny!

Trip Gourmet Awards 2023

Spring Moon

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 

Recommended roasted sliced duck, you can eat three, the first pool of course sliced skin, with three sauces, seafood sauce, Korean hot sauce with osmanthus plum sauce, plus six kinds of side dishes, Beijing onion, cucumber, green papaya, red pepper shredded, dumplings, pineapple, second duck lettuce bag, and finally crispy duck rolls. All three taste good.

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.

Hong Kong&#39;s most authentic food stalls are nearly extinct, this new Nanyuan side dish hot pot chicken stew, full of those years of noisy food stall flavor. Xinnanyuan side dish hot pot chicken restaurant, the atmosphere is very neighborhood, but the decoration is a bit trendy, cartoon wall dishes package point wanted notice, such as the blue wooden window frame of the European bungalow; there is also a Xinnanyuan private house dishes plate flat. Recommended crispy ginger Qiaotou, grunt meat, secret Taishan yellow rice, food stall fried dumplings.

Tirpse, a French dish from Japan, has a name that subverts the French word Esprit, meaning &quot;the hidden French spirit&quot;. It is named one of the top 50 restaurants in the world. It has been a Michelin star in 2 months and set the fastest star picking record. Hong Kong Tirpse follows the Tokyo team. With a box, the design is like a noble fire carriage, high privacy.

Top 14 Restaurants for Views & Experiences

去半岛酒店嘉麟楼吃饭有点朝圣的感觉。广式点心基本上达到要求，叉烧同栗子茸西米布甸出色，但灌汤饺是失手之作，同场加插真人秀，几位女士目瞪口呆兼定格真好笑！

在嘉麟楼推荐六道菜套餐。菜单的组合的有趣新意，细心看原来注入不少养生概念元素，滋补轻顺的晩餐是首选。难得的窝心惊喜。完全没有茶介及小吃的不公平收费，真正的五星级招待。

Recommend a six-course set meal in Jiayulou. The combination of the menu is interesting and innovative. It is carefully seen that many health concept elements are injected into the original, and the light and smooth meal is the first choice. Rare heart-warming surprise. There is no unfair charge for tea and snacks at all, and the real five-star hospitality.

位于尖沙咀香港半岛酒店，最喜欢坐在阁楼，环境清静，没有熙来攘往的感觉，无论点心、粥品、汤羹都满意。推荐炸蟹钳和顺德鱼羹，咕噜肉、松露鸡、斑球粥味道也不错。

Located at the Peninsula Hong Kong Hotel in Tsim Sha Tsui, I like to sit in the attic. The environment is quiet and there is no feeling of being busy. I am satisfied with snacks, porridge and soup. Recommended crab tongs and Shunde fish stew, grunt meat, truffle chicken, and porridge taste good.

【半岛酒店】香港现存历史最悠久的酒店，是香港以至全球最豪华、最著名的酒店之一。【嘉麟楼】香港最负盛名的粤菜厅，米其林定星餐厅，以一流粤菜佳肴和点心见称，店内装饰古色古香，细致典雅，极具中国风。【温馨提示】食客须穿着正装。【前奏】我们下午3点来到半岛酒店，大堂下午茶排队太长了，只好在大堂服务台预约晚餐，被告知只有晚8点半的餐位，也好，看完维湾夜景灯光秀后，时间正好，预订。【点菜】我们入座后，翻看菜单，菜品丰富，我们是第一次来，眼花。菜单首页有主厨推荐套餐，1488港币/人，价格能接受，省事省心，并可全面品尝梁主厨的手艺，应该是不错的选择吧。【服务】服务员态度热情、轻声细语、体贴周到，让食客处处备感尊荣，超五星级评价。【菜品】首道是赠品：甜核桃。品尝，核桃选材新鲜，没有丝毫蛤喇味；加工时火候拿捏极佳，香酥脆口感，体现极致。个人感觉，加工油脂含量极高的核桃，其实挺难的，过火，焦糊味；火候不足，口感生涩。他家的甜核桃，，五星好评。首道菜的好感，令我食欲大开。酥脆龙虾云吞，龙虾肉的鲜嫩被酥脆外皮完美锁住，蘸料甜糯，入口咀嚼，甜软糯酥脆鲜香，完美融合，超赞煎南非鲜鲍，食材鲍鱼应该是4头至5头间鲍鱼，真材实料，火候到位，鲜嫩与嚼劲感完美平衡。国内吃过太多的鲍鱼，口感偏硬，嚼劲感过强而鲜嫩度明显不足，嘿嘿，和他家的煎南非鲜鲍对比，国内吃的都是&ldquo;假鲍鱼&rdquo;【回味】此时此刻的我听着轻音乐，细细回想当日的菜品，仍回味无穷。梁主厨不愧为米其林主厨，所有菜品精致至极，用料考究，玉盘珍馐。最赞他对各种食材加工火候拿捏度，如火纯青。虽说价格有点小贵，但品尝饕餮大餐，值

The Peninsula Hotel is one of the most luxurious and famous hotels in Hong Kong and the world. [Jiahe Building] Hong Kong&#39;s most prestigious Cantonese restaurant, Michelin-star restaurant, known for first-class Cantonese cuisine and snacks, the store is decorated in antique, meticulous and elegant, very Chinese style. [Warm reminder] Diners must wear formal clothes. [Prelude] We came to the Peninsula Hotel at 3 pm. The afternoon tea queue in the lobby was too long. We had to make an appointment for dinner at the lobby desk. We were told that there was only a table at 8:30 in the evening. After watching the night view light show in Weiwan, the time was just right. Book. [A la carte] After we took the seat, we looked at the menu and the dishes were rich. We came for the first time and we were dazzled. The menu homepage has a chef&#39;s recommended package, 1488 Hong Kong dollars/person, the price is acceptable, save trouble and worry, and you can taste the craftsmanship of chef Leung in a comprehensive way. It should be a good choice. [Service] The waiter is warm, soft, and considerate, so that the diners can feel honored everywhere, super five-star evaluation. [Dishes] The first is a gift: sweet walnuts. Tasting, the walnuts are freshly selected, and there is no smell of savory; The hot weather is excellent when processing, the aroma is crispy and the taste is extreme. Personally, the processing of walnuts with a high oil content is actually very difficult, overfire, burnt; the hot weather is insufficient, the taste is astringent. His sweet walnuts, five-star praise. The good feeling of the first dish made my appetite open. Crispy lobster wonton, the fresh tenderness of lobster meat is perfectly locked by the crispy outer skin, the marinade is sweet, the entrance is chewed, sweet and soft crispy fresh fragrance, perfect integration, super fried South African fresh abalone, the ingredients should be 4 to 5 abalone, real material, fire in place, fresh and tender and chewy perfect balance. I have eaten too many abalones in China, the taste is hard, the chewing feeling is too strong and the freshness is obviously insufficient, hehe, compared with his fried South African abalone, the domestic food is &quot;fake abalone&quot; [aftertaste] At this moment, I listen to light music and think back to the dishes of the day, but still have endless aftertaste. Chef Liang is worthy of being a Michelin chef. All the dishes are exquisite, the materials are exquisite, and the jade plate is precious. The best thing is that he has a variety of ingredients to process the fire, such as pure green. Although the price is a bit expensive, but taste the big meal, value

食材很新鲜，上菜速度也很快，份量很足 ，希望能够坚持下去，㊗️生意会更好！

The ingredients are very fresh, the serving speed is very fast, the portion is very sufficient, I hope to stick to it, ㊗️ business will be better!

最初如果不是住半岛酒店，还真不会来这家餐厅。如今即便不住半岛酒店也会想着来这家吃吃饭。环境非常中式传统风格，细节都很好。菜式嘛其实按照五星酒店规格来说算是无功无过的，但很好的粤菜料理了。人均有点小贵了，不过比之附近同类，还算可以。

Originally, if you didn&#39;t live in the Peninsula Hotel, you would not come to this restaurant. Now even if you don&#39;t live in the Peninsula Hotel, you will think about coming to this place to eat. The environment is very traditional Chinese style and the details are very good. The dishes are actually useless according to the five-star hotel specifications, but they are very good Cantonese cuisine. The per capita is a bit expensive, but it is OK compared to the similar ones nearby.

那里的点心可是非常出名，除了贵以外，还是很好吃的，烧味拼盘有三样，蟹粉小笼还是很有上海的味道，花胶灌汤饺可是不简单，汤很鲜，海鲜炒饭很香，料多，点心也很精致，甜品好吃，饭后还打包一盒点心，简直太疯狂。

The snacks there are very famous, in addition to expensive, it is still very delicious, there are three kinds of burning platter, crab powder cage is still very Shanghai taste, flower glue filling soup is not simple, the soup is very fresh, seafood fried rice is very fragrant, many ingredients, snacks are also very delicate, desserts are delicious, Packing a box of snacks after dinner is crazy.

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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~

Recommended sea bass, tastes made of citrus juice, green mouth, almond milk foam. There are also New Zealand lamb herb crispy, white Ganzi, black garlic, Spanish salmon. The main dishes are very pleasing to the eye, the taste is good, the lamb is tender and not stewed, and the truth is first class.

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