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餐廳: 阿一海景飯店
優惠: 於此國泰夥伴餐廳用餐賺里 !
國泰會員於夥伴餐廳消費可賺高達HKD4 = 2里數。受有關條款約束。
條款及細則:
  • 會員每次可賺取「亞洲萬里通」里數之消費額上限為港幣10,000元。
  • 會員於國泰夥伴餐廳用膳,結賬時出示國泰會員二維碼,每消費港幣4元可賺取1里數。
  • 渣打國泰Mastercard®客戶憑卡消費可享每港幣4元賺取2里數,包括合作夥伴餐廳合資格消費之餐膳里賞(每港幣4元賺取1里數)及基本餐飲類別之合資格簽賬獎賞(每港幣4元賺取1里數)。
  • 賺取之「亞洲萬里通」里數將根據餐飲與膳食消費,包括服務費、稅項及小費的總和而計算。
  • 惠顧特定推廣套餐或不可賺取「亞洲萬里通」里數。請預先向個別「賺里餐廳」查詢。
  • 賺取的「亞洲萬里通」里數將於認可餐膳消費交易後7個工作天內存入會員的賬戶。
須受其他國泰條款及細則約束。
餐廳: 阿一海景飯店
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

港鐵尖沙咀/尖東站 H/ R 出口 繼續閱讀
電話號碼
23280983
開飯介紹
餐廳位於29樓,坐擁維港兩岸美景。除了招牌鮑魚之外,砂窩炒飯及紅酒炆牛尾等菜式同樣不容錯過。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2015-21), 米芝蓮二星餐廳 (2013-14)
特色
同客食飯
適合大夥人
營業時間
今日營業
11:30 - 15:00
18:00 - 21:00
星期一至日
11:30 - 15:00
18:00 - 21:00
付款方式
Visa Master AlipayHK 支付寶 現金 八達通 AE 銀聯 JCB 微信支付 OpenRice Pay
其他資料
網上訂座
Wi-Fi
酒精飲品
自帶酒水
切餅費
VIP房
泊車
電話訂座
賞訂座積分
海景景觀
當面支付
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
優惠
餐廳: 阿一海景飯店
優惠: 國泰會員於夥伴餐廳消費可賺高達HKD4 = 2里數。受有關條款約束。
條款及細則:
  • 會員每次可賺取「亞洲萬里通」里數之消費額上限為港幣10,000元。
  • 會員於國泰夥伴餐廳用膳,結賬時出示國泰會員二維碼,每消費港幣4元可賺取1里數。
  • 渣打國泰Mastercard®客戶憑卡消費可享每港幣4元賺取2里數,包括合作夥伴餐廳合資格消費之餐膳里賞(每港幣4元賺取1里數)及基本餐飲類別之合資格簽賬獎賞(每港幣4元賺取1里數)。
  • 賺取之「亞洲萬里通」里數將根據餐飲與膳食消費,包括服務費、稅項及小費的總和而計算。
  • 惠顧特定推廣套餐或不可賺取「亞洲萬里通」里數。請預先向個別「賺里餐廳」查詢。
  • 賺取的「亞洲萬里通」里數將於認可餐膳消費交易後7個工作天內存入會員的賬戶。
須受其他國泰條款及細則約束。
食評 (148)
趁𝐫𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐰𝐞𝐞𝐤還剩幾天好好把握時機和進度寫下這個𝐫𝐞𝐯𝐢𝐞𝐰😆得到米芝蓮一星殊榮果然食物有質素保證!𝟐𝟗樓看著一望無際的海景實在心曠神怡(𝐏𝐒可惜天氣很無奈差———✤ 𝐃𝐢𝐧𝐢𝐧𝐠 𝐂𝐢𝐭𝐲 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐖𝐞𝐞𝐤 𝐌𝐞𝐧𝐮|$𝟏𝟗𝟖請留意𝐒𝐞𝐭 𝐌𝐞𝐧𝐮附帶每位$𝟐𝟎茶位&$𝟏𝟎前菜的隱藏收費~✰ 焗叉燒餐包~餐包面頭塗抹少許糖漿,外脆內軟🐷✰ 黑魚子西班牙豚肉燒賣~紮實豐富大大粒,非常滋味👍✰ 蜂巢香芋角~蜂巢炸皮酥脆無比,內裡有芋泥以及豬肉醬✰ 懷舊脆皮燒腩仔~燒腩仔皮脆金黃,三層肉肥瘦均勻✰ 雞茸粟米羹~啖口比較遜色✰ 百花蝦丸~以麵包粒包裹的蝦丸更酥脆,蝦膠彈牙無比🦐✰ 鮑汁扣波蘭鵝掌配天花菇伴唐生菜必須重點介紹這道菜!來自波蘭的鵝掌肉質偏厚且帶有豐富膠質(平時我𝐦𝐚𝐦𝐚𝐝𝐚𝐲鵝掌!但這個絕對會驚艷你)配上鮮味的招牌鮑汁與花菇炆煮,火候掌握功架到位,鵝掌皮骨分離、花菇軟腍入味🥹好!好!味!✰ 大富大貴炒飯~材料超豐富,加入蝦仁、蟹籽等,飯粒粒粒分明🍚✰ 精美甜點~桂花糕和核桃酥 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1 2024-05-01
0 瀏覽
香芋角上來兩隻,一隻翻倒出了紙托。朋友:可能我們不是吃餐廳週set他應該會把這個翻倒的扶起來再上來吧。蝦丸上菜直接往桌子邊緣一放就走了。我們自己再把菜放到餐桌中間。每一個菜上菜和撤盤都透露著濃濃的厭世,我的朋友一直在說話吃的慢一些,好幾道菜還沒有吃完就被收走。最後我朋友生氣了,說我還沒吃完呢!服務員才又把跟髒盤子堆在一起的碗放回我朋友面前。很難想像這是一家曾經的米芝蓮。香港舊日榮光已逝,即便不是街邊小舖食客亦無尊嚴。令人遺憾。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
阿一鮑魚聽就聽得多 食都係第一次食物質素不過不失,不過有個維港view而午市套餐都好飽足,整體都令我加返小小分The food quality was average, but the restaurant had a great view of Victoria Harbour.The lunch set was satisfying and overall it made me slightly more impressed.雞茸粟米羹 [⭐⭐⭐]超級足料,唔會太鹹It was very flavorful, but not too salty.懷舊脆皮燒腩仔 [⭐⭐⭐]燒腩仔唔算好肥,但塊皮唔脆The roasted pork belly wasn't too fatty, but the skin wasn't crispy.一哥鮑魚酥 [⭐⭐⭐⭐]鮑魚酥個撻皮幾鬆化,鮑魚好彈口The pastry of the abalone puff was light and flaky, and the abalone itself had a nice texture.焗叉燒餐包  [⭐⭐⭐]叉燒餐有些少普通同偏甜The barbecue pork bun was somewhat ordinary and slightly on the sweet side.蟹子燒賣 [⭐⭐⭐⭐]上菜時,岩岩蒸起, 蟹子係點綴,反而中間粒蝦好彈牙When served, they were freshly steamed. The crab roe were used as a garnish,  while the shrimp in the middle had a firm and chewy texture.鮑汁扣波蘭鵝掌配天白花菇伴唐生菜 [⭐⭐⭐⭐]鵝掌都幾稔。花菇好厚身有好香冬菇味The goose feet were tender, and the mushrooms were thick and had a delicious aroma of shiitake mushrooms.大富大貴炒飯 [⭐⭐⭐]炒飯唔錯,料多份量多The fried rice was well-prepared with generous portions.桂花杞子糕、腰果酥 [⭐⭐⭐]糕點幾清新。腰果酥夠鬆化香口,唯獨是我覺得係甜左啲The pastries were refreshing. The cashew nut pastry had a soft and fragrant texture, but I personally found it slightly too sweet. 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4 2024-04-21
108 瀏覽
阿一鮑魚聽就聽得多 食都係第一次雖然嘢食有進步空間不過有個落地玻璃海景view加上午市套餐真心抵食我又覺得成件事接受到喎😊⍥ 一哥鮑魚酥 (3.5/5)⍥ 焗叉燒餐包 (3.5/5)⍥ 黑魚子西班牙豚肉燒賣 (4/5)⍥ 蜂巢香芋角(4/5)⍥ 懷舊脆皮燒腩仔(4.5/5)⍥ 雞茸粟米羹(3.5/5)⍥ 百花蝦丸(3.5/5)⍥ 鮑汁扣波蘭鵝掌配天白花菇伴唐生菜(3.5/5)⍥ 大富大貴炒飯(4/5)⍥ 馬豆糕、腰果酥(4/5)鮑魚酥個撻皮唔鬆化,鮑魚只係放係撻皮上 ,食起上黎一啲「默契」都無。叉燒餐包敗筆在於偏甜,食多兩啖都覺得膩。燒賣唔差架,不過唔知點解我覺得佢好多肥肉。香芋角炸得鬆化香脆,由於芋泥勁多,所以好快又飽左。蝦丸入口已經覺得油膩,但食落係彈牙既。鵝掌好似中咗化骨綿掌咁稔,我幾鍾意。花菇雖然厚但係一啲冬菇香味都冇。炒飯唔錯,料多份量多,雖然我都係覺得甜左少少。馬豆糕椰香好出,幾清新。腰果酥夠鬆化香口,唯獨是我覺得係甜左啲。 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4 2024-04-12
146 瀏覽
Indulging in the exquisite Asia Miles set menu at Ah Yat Harbour View Restaurant has been an absolute delight ! 🌟 With its Michelin-star recognition and inclusion in SCMP’s 100 Top Tables, this place truly lives up to its reputation as one of the hottest dining destinations in town. 🔥The moment I walked in, I was captivated by the breathtaking panoramic views of Victoria Harbour. 🌅 It’s the perfect backdrop to savor the culinary masterpieces crafted by Chef Eric Chan, a true disciple of the renowned chef Yeung Koon Yat. 🍲🍚The menu was a symphony of flavors, beginning with the refreshing Chilled Lobster with Mango and Salad, a delightful combination of sweet and savory. 🦞🥭 The Double Boiled Chicken Broth with Sea Conch and Shredded Fish Maw warmed my soul with its nourishing essence. 🍵But the highlight was undoubtedly the Braised Whole Abalone with Black Mushroom and Chinese Lettuce. 🍄🥬 The abalone was tender, the flavors harmonious, and the presentation simply stunning. It’s a dish that truly showcases the restaurant’s expertise and dedication to culinary perfection.The Baked Stuffed Crab Shell was a delightful surprise, with its creamy filling and satisfying crunch. 🦀 And the main course presented a tough decision: the rich and succulent Stewed Oxtail with Homemade Sauce and Red Wine was a revelation to my taste buds! 🍷The Fried Rice with Crab Meat, Shrimps, and Crab Roe took rice dishes to a whole new level. Each bite was packed with the umami goodness of the seafood, leaving me craving for more. 🦐🍚 And the Chinese Petits Fours provided a sweet ending to this extraordinary dining experience. 🍡🍬 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)