影片
港鐵九龍站 C1 出口, 港鐵九龍站 D1 出口
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電話號碼
36197123
52883133 (WhatsApp)
附加資料
匯聚中西的高級創作粵菜，裝潢設計靈感源自中式橋樑，着重空間的 關聯性，層層遞進的設計滲入幾何元素，予人深邃高雅的感覺。主餐 區特意設計多張窗邊座位及四間獨立包廂，270 度維港美景一覽無遺。由麒天行政總廚謝師傅掌舵，曾任多間高級食府總廚，擁有超過20多年的粵菜經驗，融合了中西傳統烹飪技藝，創造出當代粵菜的完美融合,打破傳統粵菜的規範。愛鑽研,愛創新的烹調理念為核心。帶領廚師團隊，為我們的客人打開味蕾。
營業時間
今日營業
11:30 - 23:30
星期一至日
11:30 - 23:30
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
食家推介
Located on 101F at the ICC building, the view is no doubt unbeatable and we were lucky to be able to sit by the window for the night. We were first greeted with some snacks and their sweet walnuts tasted really good. There’re both a la carte and set menus but we didn’t want to think so we just went for the 9-course dinner set at $1888/person that we got really full after. For starters, we got Hokkaido scallop and marinated abalone which were both seasoned well. Then the fish maw soup in coconut was really flavourful and aromatic which I enjoyed a lot. For mains, I really liked the hidden spice in the steamed grouper fillet whereas the crispy chicken fillet was also very soft and juicy. On the other hand, the baked crab fillet was very creamy and appetising. Even the poached vegetables in fish broth was a delight as the soup was really flavourful that I finished every sip of it and of course, the wagyu beef fried rice had enough ‘wok hei’ that I still managed to finish the whole bowl of rice even though I was very full..Last but not least, they’ve prepared some delicious birthday buns for me and a red bean soup to wrap up the dinner. Overall the ambience, the food quality and service were all great which I believe I will come again and hopefully, with a bigger group of friends or families to try out more dishes. The only thing is that their serving speed was a bit too fast.🥂Hokkaido Scallop with Scallion Sauce🥂Marinated Abalone with Assorted Onion🥂Double Boiled Fish Maw and Sea Snail Soup in Coconut🥂Steamed Grouped Fillet w/ Chilli Pepper🥂Crispy Chicken Fillet w/ Chives & Scallion Sauce🥂Baked Coral Crab Fillet w/ Cream Sauce🥂Poached Seasonal Vegetables in Fish Broth🥂Wagyu Beef Fried Rice w/ Supreme Soya Sauce🥂35Yr Tangerine Peel Red Bean Soup.Overall rating: 9/10jsv_foodie
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呢間d服務都算幾差下，呢個價為唔應該係咁嘅服務。佢地竟然會係上一道菜都未食完嘅情況之下就上咗下一道，放咗係隔離都得。。。唔知係唔係趕收工呢？不過我地8:15 食，離9:30 last order 都有一段時間啦... 而且上菜時完全無介紹菜式嘅特色及烹調方式，我地完全靠估佢係d 咩汁嚟但佢個椰皇螺頭花膠湯係唔錯嘅，幾鮮甜又夠熱，椰肉都起好咗俾你方便食。最後尾嘅紅豆沙都唔錯，陳皮味香，唔會太甜，幾好味。但係！！頭盤嘅帶子係有急凍味嘅，好難食!!和牛炒飯亦都好油又無味，身為招牌菜嘅雞都好油，食完呢餐即刻cancel 咗之後嘅booking
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大年初二當然不可錯過維港煙花如果不想在露天場所人擠人不妨來Sky Dining 101可以一邊嘆粵菜，一邊欣賞煙花每一道菜擺盤都很精緻簡直就是一件件藝術品餐廳裝潢也很精美！更重要是能俯瞰整個維港！！✅蔥油富貴蝦烹飪火喉剛剛好～綠色湯汁有濃郁蔥香味摗尿蝦搭配蔥湯口感很特別蝦肉吃起來很Q彈！✅海螺烏雞燉青片翅海螺、烏雞、青片翅三種high class食材組合一起沒想到喝起來很有滋味！！真是暖心又暖胃～✅紅燒20頭南非吉品鮑魚鮑魚真是絕絕子！！太上頭了！油潤鮮香～一盤簡直不夠我吃✅蟹粉生煎星斑柳這個一定要試！！口感特棒～新鮮的星斑柳帶有淡淡蟹味好有創意的搭配！一口很滿足！！✅唐生子花生苗炒花膠花膠除了燉，還能炒著吃絲條狀花椒有花生苗香味花膠分量感人！！✅湖水黑蒜浸菜苗黑蒜口感比較特別菜苗清香，很解膩！✅頭抽鹿兒島A4和牛炒飯誰能想到王炸是一碗和牛炒飯？米粒巨香！！和牛嫩嫩很入味這碗飯很值得！✅雲海杏仁官燕最後上桌的一道甜品杏仁味燕窩很滋潤口感清甜Q彈，撈絲晶瑩剔透記住這個位置！！港鐵九龍站D出口直達商場步行2分鐘到大堂乘坐專屬電梯直接到達101樓層共有5家不同菜式高品質餐廳親臨感受香港奢華氛圍
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麒天罔顧食客食物敏感、服務不合格節日到麒天用餐，點菜時，見餐牌有標示「素」、「辣」、「招牌」菜式。長髮女待應推介辣子烏雞，我表示家人不能吃辣，揀脆皮太安雞。最後，經考慮各人喜好，為求每道菜式也合全枱人口味，沒有揀套餐。經過嚴選，順利完成點菜，當中沒有揀任何辣菜式，期待一同品嘗每道美食。第一道菜，發揮正常，的確美味。可惜，第二道菜「金湯仿遼參餃」已出事，上菜時待應表示金黃色嘅湯底係南瓜湯。但南瓜湯異常辣，對於一般人可能是小事。但對於一個舌頭動過手術、對辣特別敏感的人，這就是千般受罪！由於當天是一家人慶祝，家人不忍破壞氣氛，強忍痛楚。我即時向另一位短頭髮女待應查詢為何這道菜有辣味，她表示不明白為何南瓜湯是辣，並會入廚房查詢跟進及確認其他菜式不辣。可惜，35分鐘後上第七道菜「黑金和牛酥」又出事。家人再次受到辣味衝激，再向那位短頭髮女待應查詢，竟然敷衍回覆，餡料預先奄好，完全沒有歉意！自此，那位短頭髮女待應失去蹤影，「金湯仿遼參餃」為何異常辣依然是一個謎。而為何35分鐘前保證已下單菜式沒有辣味，最終又上有辣味嘅「黑金和牛酥」呢？究竟那職員係無記性、無交帶，還是漠視查詢、沒有跟進、敷衍了事、罔顧食客敏感嘅嚴重性。無論如何，此職員服務不合格，令人懷疑麒天整體質素。原本希望全枱人一同品嘗每道美食，最後卻有人無法吃兩道菜式。對於麒天這級數的餐廳，服務如此，真的很失望。同級數嘅中菜館，大多細心查問食客敏感程度及喜好。而職員沒有留意添茶，亦係麒天另一扣分位。即使地利位置優越、裝修高雅，食物賣相精緻；如此服務，亦即時被比下去。事後，向麒天查問此事。自稱經理的負責人透過WhatsApp文字表示內部已經做左相應措施，實質有無行動、餐廳會否改善、「金湯仿遼參餃」為何異常辣、及保證已下單菜式沒有辣味，最終卻又上有辣味嘅「黑金和牛酥」，依然是一個謎。此用餐給我印象就是麒天口頭表示跟進，實貨敷衍。如此服務，認真考慮先否值得！
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這是與朋友的生日飯點了一款招牌叉燒，又硬又乾仲話推介，另外其他食物也一般般，普遍過油最差嘅情況出現了，我哋仲食緊呢個炒飯，突然送上預先訂準備嘅慶生壽包，生日牌點蠟燭嘅，但問題係我哋未食完飯，未清枱面就送咗上嚟，非常尷尬，這樣嘅餐廳質素，都未通知就上生日特別節目有冇搞錯？仲要蠟燭插唔實，蠟燭冧咗，仲要燒生日牌，老實講，這是生日飯慶，真係非常唔好意思🤬唔會再食離晒譜
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