Dish photo is for reference only
菜式相片只作參考用途
菜式相片只作参考用途
林鈺明師傅
林鈺明師傅於2019年7月出任香港半島酒店嘉麟樓行政總廚。他在香港、澳門及北京多家著名及星級中菜廳工作逾20年，擁有極為豐富的烹飪及管理經驗，精通傳統粵菜、材料配搭與烹煮之道。林師傅加盟香港半島酒店之前，曾效力澳門玥龍軒並摘下一顆米芝蓮星。他對食材品質之挑選極其嚴格，務求以傳統創新兼善烹飪手法完美呈現頂級食材的原汁原味，令每道菜色至臻色香味全境界。林師傅加盟後，在半島酒店集團行政總廚曾福賢領導下致力推陳出新，將嘉麟樓粵菜藝術提升至新境界。
嘉麟樓中菜新趨勢
今年的菜單配合了多個中菜發展趨勢的元素，提倡有關「永續發展」和「健康」的全新創作，當中更包含一些傳統菜式以新式方法烹調，呈現「舊菜新吃」的概念，以獨特珍貴的材料呈獻「創新菜」。當中包括以永續發展原則下所捕獲之藍瓜子斑烹煮佳餚，亦將傳統金錢雞以創新的方式烹調，採用比較健康的食材，以雞髀菇取代固有使用的肥肉減少油膩。菜單內亦採用不少西方獨有材料，例如青瓜花、葵花籽、岩米、香橙等。
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香港半島酒店 - 嘉麟樓
廚師三式拼盤
黑松露蟶子皇
醬油鮮鮑魚
鵝肝金錢雞
皇帝蟹肉酸辣羹
碧湖文絲藍瓜子斑
燕窩皇子鴿配青瓜花
葵花籽岩米紅蝦窩貼
香橙蓮蓉焗西米布甸
厨师三式拼盘
黑松露蛏子皇
酱油鲜鲍鱼
鹅肝金钱鸡
皇帝蟹肉酸辣羹
碧湖文丝蓝瓜子斑
燕窝皇子鸽配青瓜花
葵花籽岩米红虾窝贴
香橙莲蓉焗西米布甸
Chef’s appetiser trio
Chilled razor clam with black truffle
Chilled fresh abalone with soy sauce
Roasted foie gras with barbecued pork and eryngii mushroom
Hot and sour king crab meat soup
Steamed speckled blue garoupa fillet with egg white, shredded bean curd and American spinach sauce
Braised pigeon stuffed with bird’s nest , fish maw, sea cucumber, conpoy, black mushrooms and fried zucchini flower in supreme sauce
Pan-fried Sicilian shrimp dumpling with sunflower seed sand rock rice
Baked sago pudding with lotus paste in an orange
黑松露蟶子皇
醬油鮮鮑魚
鵝肝金錢雞
皇帝蟹肉酸辣羹
碧湖文絲藍瓜子斑
燕窩皇子鴿配青瓜花
葵花籽岩米紅蝦窩貼
香橙蓮蓉焗西米布甸
厨师三式拼盘
黑松露蛏子皇
酱油鲜鲍鱼
鹅肝金钱鸡
皇帝蟹肉酸辣羹
碧湖文丝蓝瓜子斑
燕窝皇子鸽配青瓜花
葵花籽岩米红虾窝贴
香橙莲蓉焗西米布甸
Chef’s appetiser trio
Chilled razor clam with black truffle
Chilled fresh abalone with soy sauce
Roasted foie gras with barbecued pork and eryngii mushroom
Hot and sour king crab meat soup
Steamed speckled blue garoupa fillet with egg white, shredded bean curd and American spinach sauce
Braised pigeon stuffed with bird’s nest , fish maw, sea cucumber, conpoy, black mushrooms and fried zucchini flower in supreme sauce
Pan-fried Sicilian shrimp dumpling with sunflower seed sand rock rice
Baked sago pudding with lotus paste in an orange
餐廳的職員將於1-2個工作天內聯絡你有關收費事宜，以確認你的訂枱。
Staff from the booked restaurant shall contact you for payment to secure your booking within 1-2 days.
餐厅的职员将于1-2个工作天内联络你有关收费事宜，以确认你的订座。
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Terms and conditions apply. Please click here for details.
Confirmed bookings are non-transferable, non-refundable, non-exchangeable and cannot be cancelled and resold.
For no-show on the booking day, all payment will be forfeited.
Dish photo is for reference only. Restaurant will have the right to change the dishes or ingredients according to the supply of ingredients on the day.
Please present the confirmation email upon arrival of the restaurant.
Confirmed bookings are non-transferable, non-refundable, non-exchangeable and cannot be cancelled and resold.
For no-show on the booking day, all payment will be forfeited.
Dish photo is for reference only. Restaurant will have the right to change the dishes or ingredients according to the supply of ingredients on the day.
Please present the confirmation email upon arrival of the restaurant.
One of Hong Kong’s most celebrated Chinese restaurants, the Michelin-starred Spring Moon has drawn fans of classic, refined Cantonese cuisine for decades since 1986. The timelessly elegant dining room, graced by Art Deco stained-glass windows, sets the stage for Chef Lam Yuk Ming’s magnificent array of authentic preparations.
Menu offerings range from elaborate dishes including Braised Bird’s Nest Soups, Roasted Peking duck, and Wok-fried Kagoshima beef to abundant dim sum varieties. All can be paired with artisanal teas recommended by Spring Moon’s Tea Masters, and signature spicy condiments – including the world-famous XO Chilli Sauce, which originated here.
Restaurant Address: 1/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui, Kowloon
Restaurant Tel: 2696 6760
Restaurant Website: https://www.peninsula.com/zh-cn/hong-kong/hotel-fine-dining/spring-moon-cantonese
Menu offerings range from elaborate dishes including Braised Bird’s Nest Soups, Roasted Peking duck, and Wok-fried Kagoshima beef to abundant dim sum varieties. All can be paired with artisanal teas recommended by Spring Moon’s Tea Masters, and signature spicy condiments – including the world-famous XO Chilli Sauce, which originated here.
Restaurant Address: 1/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui, Kowloon
Restaurant Tel: 2696 6760
Restaurant Website: https://www.peninsula.com/zh-cn/hong-kong/hotel-fine-dining/spring-moon-cantonese
优惠须受条款及细则约束，详情请按此。
已确认的订单均不得转让、退款、更换、取消及转售。
如于订台当日缺席，已付款项全数将不予退还。
菜式相片只作参考用途，餐厅会因应当日食材供应，保留更改材料及菜式的权利。
请于到达餐厅时，出示电邮凭证，以兹证明。
已确认的订单均不得转让、退款、更换、取消及转售。
如于订台当日缺席，已付款项全数将不予退还。
菜式相片只作参考用途，餐厅会因应当日食材供应，保留更改材料及菜式的权利。
请于到达餐厅时，出示电邮凭证，以兹证明。
半岛酒店《米芝莲》星级食府呈现中菜的精粹。嘉麟楼以一流粤菜佳肴及点心见称，既以传统为尊亦致力创新。其迷你奶皇月饼及XO酱备受赞赏，精选菜式包括：各式生猛海鲜，巧手点心如香焗叉烧酥、花胶竹笙灌汤饺及西西里红虾小笼包，全是深受欢迎的经典菜色。
餐厅地址：香港九龙尖沙咀梳士巴利道香港半岛酒店一楼
餐厅电话：2696 6760
餐厅网页： https://www.peninsula.com/zh-cn/hong-kong/hotel-fine-dining/spring-moon-cantonese
餐厅地址：香港九龙尖沙咀梳士巴利道香港半岛酒店一楼
餐厅电话：2696 6760
餐厅网页： https://www.peninsula.com/zh-cn/hong-kong/hotel-fine-dining/spring-moon-cantonese
優惠須受條款及細則約束，詳情請按此。
已確認的訂單均不得轉讓、退款、更換、取消及轉售。
如於訂枱當日缺席，已付款項全數將不予退還。
菜式相片只作參考用途，餐廳會因應當日食材供應，保留更改材料及菜式的權利。
請於到達餐廳時，出示電郵憑証，以茲証明。
已確認的訂單均不得轉讓、退款、更換、取消及轉售。
如於訂枱當日缺席，已付款項全數將不予退還。
菜式相片只作參考用途，餐廳會因應當日食材供應，保留更改材料及菜式的權利。
請於到達餐廳時，出示電郵憑証，以茲証明。
半島酒店《米芝蓮》星級食府呈現中菜的精粹。嘉麟樓以一流粵菜佳餚及點心見稱，既以傳統為尊亦致力創新。其迷你奶皇月餅及XO醬備受讚賞，精選菜式包括：各式生猛海鮮，巧手點心如香焗叉燒酥、花膠竹笙灌湯餃及西西里紅蝦小籠包，全是深受歡迎的經典菜色。
餐廳地址：香港九龍尖沙咀梳士巴利道香港半島酒店一樓
餐廳電話：2696 6760
餐廳網頁： https://www.peninsula.com/zh-cn/hong-kong/hotel-fine-dining/spring-moon-cantonese
餐廳地址：香港九龍尖沙咀梳士巴利道香港半島酒店一樓
餐廳電話：2696 6760
餐廳網頁： https://www.peninsula.com/zh-cn/hong-kong/hotel-fine-dining/spring-moon-cantonese