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天外天 尖沙咀

地址: 尖沙咀科學館道17號唯港薈28樓

粵菜,廣東,點心,中菜館,酒店餐廳,

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天外天推介

設於酒店頂層的中菜廳,餐廳環境設計有如私人會所,放置不少書籍、工藝品及中式藝術品擺設,落地玻璃設計可飽覽維港景觀,設三間私人包廂,其中一間設私家廚房,可攜帶專屬廚師炮製適合個人口味的菜式。

尖沙咀天外天


餐廳分店天外天
地區尖沙咀
電話訂位 34001318
餐單 Menu粵菜,廣東,點心,中菜館,酒店餐廳,
人氣指數 869
價錢幾錢$401-800

天外天訂位

天外天位於尖沙咀區,詳細地址是尖沙咀科學館道17號唯港薈28樓,餐廳寬敞座位數目共有未知幾多個。天外天幾錢?價錢優惠後人均消費大約$401-800埋單,早餐午餐晚餐天外天餐單包括有粵菜,(廣東),點心,中菜館,酒店餐廳等美食,付款方式有Visa,Master,現金,AE,銀聯,JCB付款,Booking網上訂位可以電話致電 34001318 查詢訂座。


天外天優惠


天外天 評價 相片

This Chinese restaurant is located in Hotel ICON, on the top floor of the hotel and commanding a panoramic view of the harbour and the TST area. It is definitely a very popular restaurant, with the night having full house. We are fortunate to be able to sit on the window side.  The decor is modern and highend, with comfortable seating and spacious tables, soft lighting offering diners a relaxing and cozy ambience. The tables on the window side are quite nicely separated, giving nice privacy while on the other side the banquette seat might be a bit crowded when all tables are occupied.We ordered the Seafood Set Dinner ($988 each). The starter is Deepfried Crab Claw with Wasabi Sauce, Wokfried Cod Fillet with Honey and Ginger, and Marinated Cucumber and Jelly Fish with Minced Garlic. My favorite is the cod fillet, with the glazing of honey an ginger giving great flavors and the fish moist and tender. The other two are also nice, but I found the crab claw is only warm and might have been cooked for a while, but the taste is still good and the texture bouncy. A little bit dropping the marks on that one.The second course is Doubleboiled Fish Maw, Lily Bulbs and Wolfberry with Almond Cream. Opening the lid brought a nice aroma of almond coming up, and the soup is very tasty, with the fish maw of a nice size of good bite, and the wolfberry and lily bulbs giving delicate complexity to the soup. The third course is Baked Crab Shell Stuffed with Truffle. The crust is an appealing golden brown in color, and the crab meat is sweet and tasty, and apart from the typical onion the fillings are further added with black truffle, bringing the aromas to another level. The fourth course is Braised Lobster in Superior Broth. The serving is half a lobster, with a nice big piece of tail. The chef has braised in the superior broth to infuse the lobster with flavors, though I would say it is a bit too salty. Still the lobster meat is certainly fresh and firm, and if the broth can reduce the saltiness it is for sure the best dish on the night for me.The fifth course is Fried Rice with Abalone and Scallop in XO Sauce. Coming to the end of the meal, the rice is always a closing and often another final test of the skills of the chef. This one delivers quite high marks, with the rice each distinct and the mix of XO sauce and egg has the right level of spiciness to stimulate the appetite once more but not overly so. The abalone is a nice supplement, with tender texture and braised nicely. A nice wrap up for the meal.The final course is Doubleboiled Papaya and Snow Fungus Sweet Soup with Chinese Petits Fours, Chilled Osmanthus Jelly, Walnut Pastries. Honestly papaya is not my favorite fruit because of its unique taste, but this sweet soup is not bad at all. The osmanthus jelly is a bit too delicate and close to without flavors so is a bit disappointing. Among the three the walnut biscuit is the best, crunchy and rich in walnut notes. Service is very good, with the staff attentive and I have seen they are watching each table on their progress and following up with the kitchen over the microphone to push and expedite for the necessary courses to come, so giving a nice pace and continuity. But because the restaurant is simply too full on the night, during the first few courses the speed of serving is a bit long. But gradually they adjusted and become good again. The cost is $2,251 and considering the overall experience I would say it is quite good for money. Next time though I would probably go for a la carte and sample their signature dishes, and I believe probably there are much more wonders and pleasant surprises in store.

Quality dim sum with an amazing view, and actually decently priced given it’s a hotel with a harbour view. Highly recommend the 😍shrimp dumplings (super juicy with a refreshing touch from the bamboo shoot) and 😍the steamed pork dumplings with Porcini mushrooms (love the Porcini touch, amazing aroma!). The crab dumplings were okay, lovely crab flavour but not outstanding. The springrolls were nice too but couldn’t tell it had a sea urchin flavour. The custard bun was nice and the perfect dessert though it’s not the best I have ever had. Was very disappointed in the abalone tart though the buttery flavour of the tart base just did not match the flavour of the diced chicken and abalone at all! Maybe it’s just me or other dim sum places do it differently. Would love to return for a relaxing chill morning.🥢Steamed pork dumplings with Porcini mushrooms 牛肝菌燒賣 HKD 60🥢Steamed shrimp and bamboo shoot dumplings 筍尖鮮蝦餃 HKD 62🥢Steamed crab meat and egg white dumplings with aged vinegar 陳醋蟹肉蛋白餃 HKD 78 (2pcs)🥢Steamed egg custard bun with Hokkaido milk 北海道牛乳奶皇流沙包 HKD 62🥢Crispy spring roll with tofu and sea urchin 脆皮海膽豆腐春捲 HKD 78🥢Baked whole abalone tart with diced chicken 原隻鮑魚雞粒撻 HKD 68 (per pc)

想講每一道菜都好好味由頭盤開始1️⃣川汁青瓜帶子、原隻鮑魚雞粒撻、蜜汁叉燒Juicy, juicy and juicy 🤤 連細細碟嘅蜜糖合桃都食到停唔到🤣2️⃣港式片皮鴨呢個理應係主打項目,不過略嫌鴨唔夠熱不過啲餅皮每張有紙隔住唔會痴埋一疊都係有心思嘅3️⃣鹿茸菌竹笙燉法國鷓鴣好正嘅燉湯,一打開個盅蓋就飄來陣陣嘅香氣。

味道一流4️⃣大千爆蝦球到呢個位已經開始飽🤣係香濃嘅,唔錯,印象唔太深刻5️⃣和牛炒飯由於本人對蟹敏感,所以餐廳幫我轉走咗蒜香帶子蟹肉炒香苗做和牛炒飯。

多謝呢個安排,因為我真係好鍾意食炒飯🤣炒飯非常出色,粒粒乾爽,每粒飯都有香濃牛肉味,好味程度拍得上香格里拉香宮炒飯😁6️⃣楊枝甘露配美點雙輝應該係我食過最好味嘅楊枝甘露,水果非常新鮮,淡淡椰汁香味,就算當時十分飽都要食完佢以示欣賞🤣合桃酥&桂花糕幾好7️⃣壽桃🤣多謝,實在太飽,影完相就打包咗返屋企,未能現場品嚐

一直對Hotel ICON嘅印象就只係佢一位難求嘅自助餐,朋友介紹話原來呢度都有中菜食,一於過嚟試吓餐廳位於酒店頂層,可以瀏覽大半個維港景色,用餐區係一個比較長同窄嘅長方形,而且樓底唔算好高,所以都幾應聲,成晚都覺得幾嘈首先嚟到嘅係店家招牌之一片皮鴨,據侍應介紹佢哋係用小米鴨,擺盤賣相不錯,鴨肉略帶粉紅,目測冇乜皮下脂肪,麵皮隨蒸籠附上,厚薄適中,口感正常單獨吃一件鴨肉試試,可惜被它粉紅色的外表欺騙了,鴨肉偏乾,肉汁欠奉,皮唔脆亦唔香,而且溫度只有微暖,估計切片擺盤到上枱已經經過一段頗長時間跟住片皮鴨第二食, XO醬鴨鬆生菜包,同樣鴨肉肉質偏乾,而且調味不足,好彩有少少XO醬嘅辣味帶住,比較值得一提嘅係生菜,清甜爽脆而且每一塊都係一個碗仔嘅形狀,食得非常方便老實講,呢個片皮鴨二食連加一索價過千元,會對佢有高啲嘅期望,可惜質素卻不似預期,甚至可以說是大失所望,坊間好多酒樓兩百零蚊一份嗰啲都做得好食過佢再上五香安格斯脆腩片,同樣有溫度不足嘅問題,腩片都有少少脆,略有牛味,但同樣肉質偏乾,亮點係伴碟嘅醃菜,爽脆酸香,再一次配菜比主菜好食焗釀蟹蓋,蟹肉都唔少,略帶鮮味但係就焗得唔係好夠香蝦油蟹肉炒飯,飯粒飽滿,粒粒分明,算係吵得唔錯,不過唔係好食到蝦油嘅味道最後叫咗個蛋白杏仁茶做甜品,味道正正常常啦,同出邊中式甜品舖嗰啲差唔多,係送多粒桂花糕同埋一件酥餅

Having a great view is always one of my criteria in picking a restaurant when I'm on holidays. During the work week, many of us probably are blocked inside a cubicle where there is not much view of the beautiful sky and nature, in order to refresh our inner soul, there is nothing better than enjoying a delicious meal with a magnificent view.There is 3 choices of set lunch, which one of the set lunch is specially designed for vegetarian. I have ordered the Dim Sum Set Lunch A, it started off with a sliced crispy beef brisket with five spices, a steamed pork dumpling with porcini, a baked BBQ pork puff with sesame and matsutake and a steamed dumpling with dried shrimp and yam bean. Each of the dim sum is expertly curated and served hot.Next was the braised tofu soup with seaweed and bamboo pith, if you wanted to be impressed by the knife skills of the chef, you shouldn't miss this soup. It's not only rich and hearty, the silken tofu has like a thousand finely cuts, with the bamboo pith is served and seaweed on top, making it extra tasty.I then devoured the wokfried shrimp in chili sauce. The texture of the shrimp is firm and have a bit of chewy texture, the sweetness, sourness and a little bit of spiciness elevates the whole dish to the next level. I was actually pretty full when got into the fried rice with diced ham, egg white and minced ginger. I am definitely a huge fan of ginger, the fried rice is filled with ginger and finely diced ham and egg white. There is probably two bowl of fried rice, which I cannot resist from finishing it. A papaya and snow fungus sweet soup has a good balance of sweetness, which gives the perfect ending of this meal.

天外天餐單提供粵菜,(廣東),點心,中菜館,酒店餐廳等推介美食位於尖沙咀區,餐廳座位數未知人均消費約$401-800,結賬可以用Visa,Master,現金,AE,銀聯,JCB,Booking訂位可以電話致電34001318查詢。





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香港餐廳2023推介05月


為減低冠狀病毒病在凱斯快餐店內有任何傳播的風險,凱斯快餐店在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳凱斯快餐店除了遵守預防及控制疾病的相關規例,凱斯快餐店同時建議採取以下措施*凱斯快餐店 黃, 凱斯快餐店 藍, (凱斯快餐店 黃藍 等意思黃店或藍店簡稱

常見問題 FAQ:

天外天在餐廳內應如何確保環境衞生?

  • 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所(包括水龍頭與廁所把手)和食肆座位間的清潔,定時及在有需要時應用1:99(即把1份漂白水與99 份水混和)的稀釋家用漂白水消毒,以經常保持清潔和適當維護。
  • 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方,應使用 1:49(即把 1 份漂白水與 49 份水混和)的稀釋家用漂白水。
  • 經常清潔消毒食物接觸面及設備,例如餐具。
  • 經常清潔消毒員工或顧客的頻密接觸點,例如門柄、桌面、餐盤。
  • 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣,可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。

餐廳廚房內天外天應如何確保食物衞生?

  • 採用「食物安全五要點」,以正確處理食物:
    1. 精明選擇:選擇安全的原材料
    2. 保持清潔:保持雙手及用具清潔
    3. 生熟分開:分開生熟食物
    4. 煮熟食物:徹底煮熟食物
    5. 安全溫度:把食物存放於安全溫度
    6. 有需要時,提供公筷公羹。
  • 避免公開展示沒有包裝的即食食物(例如烘焙食品)。
  • 如使用即棄手套處理即食食物,要注意手套不能代替清洗雙手,並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下,便應把手套丟掉;要經常更換手套,更換時和除手套後都要清洗雙手。

對於工的個人衞生餐廳天外天建議是什麼?

  1. 工作人員須謹記:定期檢查體溫
  2. 工作期間,戴上口罩
  3. 咳嗽或打噴嚏時,要用紙巾掩蓋口鼻,並立即將已弄髒的紙巾丟入垃圾桶。然後,以梘液和清水清潔雙手
  4. 保持良好的個人衞生習慣(例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手)
  5. 如患有或懷疑受到傳染病感染或出現病徵,例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛,應停止處理食物。如出現呼吸道感染病徵時,應戴上外科口罩及盡早求醫
  6. 洗手時應以梘液和清水清潔雙手,搓手最少 20 秒,用水過清並用抹手紙弄乾。雙手洗乾淨後,不要再直接觸摸水龍頭
  7. (例如先用抹手紙包裹著水龍頭,才把水龍頭關上)

天外天餐廳內大家應如何減少社交接觸?

  1. 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離:
  2. 為顧客提供外賣選擇
  3. 避免搭枱或改動座位安排以減少直接面對面接觸
  4. 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
  5. 在服務櫃枱加設屏障,減少顧客與員工直接面對面接觸
  6. 鼓勵顧客使用非觸式的付款方法(例如:信用卡、手機應用程式等)
  7. 安排員工分批工作、休息及用膳

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為甚麼之前已刊登了的餐廳會被突然被刪除?

有時候,一些虛假或有問題的餐廳偶爾會經過編輯的審批後刊登,但我們設有餐廳檢舉制度,訪客有權向我們檢舉有問題的餐廳,如經跟進後證實餐廳犯規,管理員將會刪除餐廳。我們絕少會刪除已刊登的餐廳,不過在一些特別情況下可能會刪除餐廳。

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