喜粵 路氹城

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近排穩到一間好好食既餐廳邊間？威尼斯人度假村入邊既餐廳叫咩名咧？你估下？唔知喔！！！喜粵！哈哈哈。

話你估唔到，估到都無獎品啦呢間餐廳主打粵菜同粵式點心，精緻擺盤，樣樣都岩我口。

甘犀利？同我介紹下囖OK，無問題！就同你介紹我試過既套餐菜品菜1：點心拼盤三隻唔同口味既點心，分別系圍蝦燒賣、金箔蝦餃、錦秀竹笙珍菌素餃。

我最中意蝦餃，入邊只蝦真係好大個，入口好滿足，好新鮮，鮮中帶甜。

講住講住，我口水都流啦。

菜2：奶油辣爆蝦球本來我就好中意食蝦，呢個菜，將奶油同蝦完美結合，成個蝦帶著濃濃既奶香，同蝦餃形成強烈對比。

完全係唔同既感覺。

菜3：海底椰茅根燉響鑼成道湯湯色清亮，湯味濃郁。

海底椰止咳，響鑼係滋陰佳品。

全部材料常見，但卻係好嘢喔。

擺係一起，可以清潤降火，平衡血壓。

菜4：薑蓉茄子蒸筍殼魚魚肉蒸得岩岩好，配上醬油，提味，好鮮。

茄子係下邊吸收魚既鮮味，都好好味。

菜5：小米竹笙地三鮮呢個菜好清淡，但係都比左我驚喜，呢個汁搭配地三鮮很清爽，同平時食既完全唔同。

菜6：櫻花蝦海皇爆米飯炒飯既蝦肉係成個噶，好幾只，分量好足。

同XO醬絕配。

菜7：川貝杞子燉雪梨配蓮藕蘇擺盤一定要稱讚一下，真係精緻。

你看下圖片就知啦。

雪梨好清甜，唔會過甜。

同糯糯蘇蘇既蓮藕蘇一起，完美甜品。

哇！聽左你講，我好想去。

Bubi，帶我一起去啦！好啦好啦，真係驚左你啦。

穩時間帶你去

星期四去咗澳門玩，晚餐貪方便就在威尼斯人賭場入面果間喜粵食晚飯，入到去冇咩客，安排座位，裝飾都好靚，招呼都算好好！場地佈置算是夠水準！開咗茶點菜，有金牌炸子雞，山渣汁咕嚕黑豚肉，三杯銀雪魚煲，金銀旦時蔬共四款，另茶芥加一，埋單要$810大元！但D食品又唔係咁得喎，炸子雞無鮮味而且餣得太咸，食一兩件已經唔想食，咕嚕肉還可以，味道算幾好，但也不覺特別出色！三杯銀鱈魚煲算是最好的一個菜式了，色香味都不錯，金銀旦時蔬普普通通，平平無奇，好彩在賭場有多少斬獲，今餐算是免費！

系呢家餐廳食飯真係以此非常美妙嘅體驗，裝修用紅色同埋金色為主調，好有中國風味道。

餐廳嘅服務生都幾優秀，非常Nice。

特別推薦喜粵嘅蝦餃皇，又大又好味。

聽講燕窩好出名，就試佐，果然分量好足，可以根據自己嘅口味，選擇添加椰奶或者honey。

Since this time we are staying in Venetian, we had opted for some of the restaurants in the hotel. The first one we tried is Canton, a Cantonese restaurant. The decoration was contemporary and nice, and we were seated in a small compartment with a nice comfortable sofa and a goodsized table. But our only concern is the lighting was just too dim for our meal. It may be romantic, but I prefer a bit brighter to appreciate better my food. However, if you are seated in the other bigger tables this would not be a problem as there are good lighting for those.We had opted for the Deluxe Set Menu, with the appetizers being PanFried Scallops, Crispy Roasted Suckling Pig, and Marinated Cucumber with Garlic. The scallops are perfectly seared with some Chinese yellow wine added to bring about an extra fragrance. The suckling pig has got a really crispy skin, and nicely seasoned. The crunchy cucumber has got a good garlic taste which all in all setting me up for a high expectation for the meal ahead.The next is Braised 'Kam Shan' Shark's Fin with Shredded Chicken and Bamboo Pith in Golden Broth. The broth is so rich and tasty, we can easily find a strong and mouthwatering chicken and ham taste. The shark's fin is served on a bowl heated by candle so the soup maintained the temperature throughout, which is a good measure as I hate a warm soup very much. The shark's fin and bamboo pith got a good texture and this course also live up to the high standards of the restaurant.Then we had the Braised Australian Abalone with Spotted Mushroom and Broccoli. This is my favorite of the night, with the abalone braised so nicely that it kind of melted when we cut it open, without effort, while biting it down there is that chewy and tender texture accompanying with the sauce and intense abalone flavors, it is really a dish from heaven. The side vegetables also pair nicely with the sauce and it is so enjoyable!The fourth dish is Braised Crab Claw with Shrimp Mousse and Crab Coral. The shrimp mousse is bouncy and matched perfectly with the crab claw. The crab yolk is cooked with ginger and prepared as a sauce to add an extra dimension to the taste, and this dish is a very good example of improving the traditional dish of deep fried crab claw to a more delicate and complex dimension.Because I don't eat beef, I had chosen the StirFried Iberico Pork with Lotus Root and Vegetable, while Ivy had the StirFried Wagyu Beef with Green Bean. The full flavor of the Iberico pork is so much better than the local version and the lotus root is crunchy and with the other vegetable giving different texture and mouthfeel and my only comment is that it is a tiny bit of oily for me but this is more because everything so far was so great that I can allow to be a bit more picky.The last one is Fried Rice with Conpoy and Vegetable, with each grain of rice stirfried to separated, a testament to the skill and attention of the chef to keep the steamed rice overnight before stirfry. The egg white, conpoy and vegetable are good complement and also the rice was properly seasoned, and even though I was quite full by then it was so nice I finished that again in no time.Dessert is Double Boiled Red Bird's Nest with Freshly Brewed Almond Tea. An expensive dessert certainly with the red bird's nest, the chef nicely prepared a syrup for us to adjust the sweetness. The freshly brewed almond tea is very delicate and fragrant, and can be consumed on its own as a nice dessert.The price for the two sets plus tea is $3289, not cheap but at the same time not overly expensive considering the ingredients of the dishes and its quality. And if you have registered for the Sands gold card you can enjoy a 10% discount. When I checked with the manager she suggested me to try the a la carte menu for their other signature dishes. This is certainly what I plan to do in future.My overall rating is 75/100.

澳門一日遊，好少0係澳門D賭場食中餐，呢間好耐之前黎過飲茶，覺得唔錯，所以介紹朋友黎食。

我地LUNCH食得好飽，於是點左一個＄420晚市套餐 （一人份量）再加2個餸，4個人，岩岩好。

苦瓜炒牛肉牛肉靭度岩岩好，苦瓜夠苦，鑊氣足炸子雞皮脆肉嫩，岩岩好夠熟，正日！不愧係招牌菜芹香鮑螺片＋深并燒鴨（套餐）天白花菇鮑魚炖雞（套餐）湯好好味，有一隻細鮑魚XO醬炒元貝（套餐）無乜XO醬味，元貝明顯係冰鮮個D，無乜味中式煎牛柳（套餐）牛柳好諗，好好味揚州炒飯（套餐）炒飯粒粒分明，但無乜鑊氣甜品拼盤 芝士榚配杏仁茶（套餐）雖然擺得靚靚，杏仁茶又夠香又養顏，但中式套餐整西式甜品拼盤，真係好怪雞囉紫米糕（免費）一人送左一件紫米糕，好清甜，唔錯

喜粵餐單提供粵菜, 廣東, 酒店餐廳等推介美食位於路氹城區，餐廳座位數124人均消費約$201-400，結賬可以用Visa,Master,現金,AE,銀聯,JCB,微信支付，Booking訂位可以電話致電 +85381189930 查詢。

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喜粵餐廳詳細資料：

• 喜粵地址:
  路氹城金光大道望德聖母灣大馬路澳門威尼斯人地面大堂1018號舖
  Canton, Shop1018,1/ F, The Venetian Macao Resort Hotel, Estradado Istmo, Coloane- Taipa
• 喜粵電話: +85381189930
• 喜粵價錢: $201-400
• 分類: 粵菜, 廣東, 酒店餐廳
• 座位: 124
• 付款: Visa,Master,現金,AE,銀聯,JCB,微信支付
• FB專頁: 喜粵 Facebook

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