喜粵 路氹城
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
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喜粵推介
在主廚麥偉明師傅帶領下，喜粵不僅供應美味粵式料理，更精心炮製中國各地的健康餐點。廚師精選包括金牌炸子雞、黑菌菜遠炒澳洲帶子、山椒京蔥黑豚粒等。
路氹城喜粵
| 餐廳分店 | 喜粵 |
|---|---|
| 地區 | 路氹城 |
| 電話訂位 | +85381189930 |
| 餐單 Menu | 粵菜,廣東,酒店餐廳, |
| 人氣指數 | 445 |
| 價錢幾錢 | $201-400 |
喜粵訂位
喜粵位於路氹城區，詳細地址是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，餐廳寬敞座位數目共有124個。喜粵幾錢？價錢優惠後人均消費大約$201-400埋單，早餐午餐晚餐喜粵餐單包括有粵菜,(廣東),酒店餐廳等美食，付款方式有Visa,Master,現金,AE,銀聯,JCB,微信支付付款，Booking網上訂位可以電話致電 +85381189930 查詢訂座。喜粵優惠
喜粵 評價 相片
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！
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.
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。
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
您對於路氹城餐廳「喜粵」有何comment？
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
更多喜粵相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在小島人茶餐廳內有任何傳播的風險，小島人茶餐廳在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳小島人茶餐廳除了遵守預防及控制疾病的相關規例，小島人茶餐廳同時建議採取以下措施*小島人茶餐廳 黃, 小島人茶餐廳 藍, (小島人茶餐廳 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
喜粵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。
餐廳廚房內喜粵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：
- 精明選擇：選擇安全的原材料
- 保持清潔：保持雙手及用具清潔
- 生熟分開：分開生熟食物
- 煮熟食物：徹底煮熟食物
- 安全溫度：把食物存放於安全溫度
- 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喜粵建議是什麼？
- 工作人員須謹記：定期檢查體溫
- 工作期間，戴上口罩
- 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
- 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）
- 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
- 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 （例如先用抹手紙包裹著水龍頭，才把水龍頭關上）
喜粵餐廳內大家應如何減少社交接觸？
- 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：
- 為顧客提供外賣選擇
- 避免搭枱或改動座位安排以減少直接面對面接觸
- 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
- 在服務櫃枱加設屏障，減少顧客與員工直接面對面接觸
- 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）
- 安排員工分批工作、休息及用膳