唐人館置地廣場唐人館置地廣場
Dish photo is for reference only
菜式相片只作參考用途

張嘉裕師傅

張嘉裕師傅,稱廚長,自2019年起出任唐人館置地廣場行政總廚,運用其獨特視角與創意,演繹各款具有個人風格的菜式。短短兩年間,為唐人館置地廣場開展了全新的飲食體驗。張嘉裕師傅其二十年廚師生涯的起步點在香港,及後曾在國內多個城市如上海、北京、呼和浩特(內蒙)的五星酒店領航旗下的中餐廳,對於中菜不同菜系的涉獵甚廣,其中,對於粵菜、川菜、魯菜、京菜的鑽研最深,綜合個人遊歷、經驗,從而得到靈感,並進一步發展出具有個人風格的菜式。 時下新派中菜所走的方向多是中西融合,而廚長的背景,讓他有能力發展出一條無需「取西經」,而是中菜體系內融合的路線,譬如川粵、京粵融合,而且深受食客歡迎,讓食客領略到中菜博大精深、靈感取之不盡的內涵。


唐人館 大師發辦

唐人館 傳統粵菜開闢創新道路

唐人館的張嘉裕師傅,以傳統點心為主題,把一盅一件的點心,演化成精緻的大菜菜式。這個菜單以傳統點心出發,以唐人館的角度重新演繹,以熟悉的味道,全新的形態傳承下去。「佛跳牆富貴雞」以傳統「雞球大包」為籃本,把原本的下欄材料,如雞肉,花菇,豬肉等,唐人館將之變奏並改用名菜佛跳牆的材料:吉品鮑、遼參和花膠等,加上本地培養的「平原太子雞」,以富貴雞的手法重新演繹。

「三十年老陳皮一口香酥和牛腐竹」是傳統「山竹牛肉」的進化版,選用名貴和牛,加入三十年老陳皮後,釀在腐竹上,炸至金黃並撒上九製陳皮粉,兩種陳皮,一濃一清。菜單上其他經過演化的傳統點心還有海蝦腸粉、鵪鶉蛋燒賣、臘味蘿蔔糕、小籠包及黃金煎堆仔等。
日期:  
$1,527.00 八道菜菜單 (每位)8-course Menu (per head)
價錢已包括10%服務費及茶芥
Price including 10% service charge, tea and condiment charge
Please select booking date請選擇訂枱日期
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please select No. of Pax請選擇人數
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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.
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.
China Tang was founded by Dr Peter Lam Kin-ngok, a renowned gourmand and fine-dining connoisseur, and the late Sir David Tang Wing-cheung. First opened in 2013 inside the Landmark, the restaurant became instantly iconic with its intricate design details reflecting the sensibilities of our two founders, with hand-painted and embroidered tapestries, classic thread-bound manuscripts, modern artwork and Art Deco accents exuding an inimitable modern Chinese style. Embracing a core ethos of using all-natural ingredients with no additives or MSG, our menu offers a vibrant exploration into the diverse foodways of China, highlighting classic Cantonese dishes while nodding to the flavours of Sichuan and Beijing. To this day, China Tang embodies Dr Lam’s strict “ingredients first” philosophy; from organic local produce and fresh seafood to quality seasonal ingredients imported from around the world, everything is hand-picked at peak quality for superior flavour and texture. Our chefs continue to experiment and push the boundaries of traditional Chinese cooking techniques, while ensuring that each dish is not only delicious but healthy and nutritious as well.

Restaurant Address:Shop 411-413, 4/F, Landmark Atrium, 15 Queen’s Road, Central, Hong Kong
Restaurant Tel: 2522 2148
Restaurant Website: https://chinatang.com/landmark-hongkong
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已確認的訂單均不得轉讓、退款、更換、取消及轉售。
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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。
唐人館由華人世界首屈一指的美食家林建岳博士和已故鄧永鏘爵士攜手創辦,於2013年在中環標誌性建築置地廣場隆重開幕。店內裝飾以中國傳統藝術為主題,並反映了兩位創辦人的超卓品味,把華麗的設計風格收斂於不凡細節中:人手繪製和刺繡的牆紙、古典線裝書、當代藝術品等,完美結合濃厚中國元素與時代氣息。顧名思義,唐人館是一家為食客帶來精細中國菜的高級餐廳,菜單以粵菜為主打,同時不乏其他菜系如川菜、京菜等菜式的選擇。貫徹創辦人之一,林建岳博士的美食家精神,唐人館對於出品有一套嚴格標準:「食材優先」是唐人館宗旨,不管是本土有機農產品和新鮮水產,又或是來自世界各地的時令優質食材,務求精挑細選;烹調方面,廚師團隊精益求精,而且絕不採用任何食物添加劑和味精,確保客人吃得自然又健康。

餐廳地址:香港中環皇后大道中15號置地廣場4樓411-413號
餐廳電話:2522 2148
餐廳網頁: https://chinatang.com/landmark-hongkong