Harlan Goldstein's Comfort (Closed)

近期大熱的餐廳, 位於蘭桂芳看報紙知道是由世界級御廚主理多道餸菜由太太啟發上到來見到大廚真人不知是否喝醉到處跟客人打交道及大聲講粗口音響本身已經很嘈吵加上大聲的粗口聲吃得有點不安我們先點了Slow-cooked pork ribs很淋很入味side dish Brussel sprouts 加入煙肉炒得很香炒雜菇都很好雞翼像家中吃的豉油雞翼無特別侍應不停的催迫點飲品我們要求食物到才點他黑面走開直至點了啤酒, 汽水他才跟我們客氣一點不夠飽再追加腸仔腸下面的Brussel sprouts混薯蓉很特別全晚最滿意是甜品熱辣辣Apple crumble加雲哩拿雪糕比很多餐廳都好吃朱古力mousse並非人人接愛到, 因為上面有一堆粉紅泡沫waffle都可以, Nutella雪糕不大有Nutella味但都好味

It is so popular in the openrice recently. I booked my seat a week in advance with no difficulty tho. Once pop in, it's like the american style with no surprise, just like those salty pig/ any bar & cafe. We got a Free Cocktail card from the building entrance and it gives free cocktail to everyone round the table. Its a sparkling plum vodka, so-so. We ordered a little pizza, "pita pizza like you never had", it's a black truffle pizza and when it came, we were both WOW! A lot of black truffles on

Continuing with the previous post...Free Range Roasted Australian Yellow Chicken (HK$358/1kg): Again with roasted garlic to complement, the meat retains lots of flavours and is lusciously moist and tender. Not being a big fan of meat, I can have one bite of it after another.The same for this impressive Slow-cooked Duroc Pork Ribs (HK$315)! Chef Harlan Goldstein is famous for its 24 Hours Slow-cooked Beef Cheek at GOLD, and while he exercises his slow-cooking techniques here, expectations are met

Having once dined at GOLD by Harlan Goldstein which to me was superb, I held high hopes for his latest venture and certainly, my hopes were fulfilled.In a laid-back European-loft design it introduces satisfying “food for friends” that are meant for sharing. I was introduced to a refreshing glass of Russian Spring Punch (HK$98) and was happy to drink it in that warm winter afternoon.A number of dishes were tasted that afternoon, starting with Wagyu Beef Bresaola, Gorgonzola, Walnut + Honey (HK$17

小時候，平安夜通常都是靜靜地在家裡或是教會渡過。 有一年在澳洲過平安夜，是在朋友的家裡開派對來迎接聖誕節的來臨。 然後，聖誕節的早上誰也不懂起床......這年的聖誕節可以回港渡過， 平安夜便和一大班朋友來充滿節日氣氛的蘭桂坊去渡過。 相比起站在狹小的酒吧裡慶祝， 我們選擇了一個較舒適的地方去迎接聖誕。 Comfort 是 Harlan Goldstein's 旗下以舒適作為主打的餐廳， 佔地不大但每一張椅子都有適當的間距， 讓食客都能好好享受食物和環境。雞翼的醬汁和我們的瑞士雞翼汁很相似， 吃起來帶微微的甜味。 雖然不是什麼驚艷的食物， 又會令人有一種吃完想再吃的感覺， 也許這就是"Comfort Food"的影響力吧!?把八爪魚切成扁圓柱體， 吃起來當然沒有原隻般過癮， 但用料恰當， 吃起來爽口彈牙， 味道上挽回分數。 可惜醬汁的調味較為淡， 是可有可無的角色。這款是素食的朋友到訪前已經在討論， 芝士烤至兩邊金黃色再蘸上菠菜蓉而成。 香脆的表面配內裡煙韌的口感， 加上菠菜蓉吃起來很輕盈。兩款包類我只嚐過軟殻蟹那款，外層的軟包和中式包點的質感很相似，鬆軟中帶麵粉的味道，和西式牛油滿滿

It is going to be a busy 2014 for celebrity chef Harlan Goldstein. After seeing his flagship restaurant Gold capture its Michelin star for the second straight year, the chef went back to work with the opening of his new casual eatery, Comfort by Harlan Goldstein early this week. That will soon be followed by two more additions to his culinary empire, Penthouse by Harlan Goldstein and Sushi To by Harlan Goldstein in early 2014.Comfort replaced the space previously occupied by Striphouse by Harlan

好久沒有兩口子一同找個地方好好的吃一餐, 是日就拉了文迪來Harlan Goldstein's Comfort, 來個舒適的午餐. 其實這裡新開業不久, 前身是Strip House by Harlan Goldstein, 還是13年度的一星店, 但現在就變成Harlan Goldstein's Comfort, 完全不同的概念, 且看水準如何.跟之前的格局相比, 現在是會教人感覺舒適, 隨意一點, 或許擺位是比較密, 但還不算太焗促. 看看餐牌, 也有不少Harlan的推介菜式, 第一次來, 就最喜歡吃推介菜式, 就在當中揀了幾款心水選擇分吃吧.Japanese Wagyu Beef Croquettes $108: 8分, 先來的是兩款頭盤, 這客Japanese Wagyu Beef Croquette, 一客四粒, 其實份量也算不少. 外層炸得相當香脆, 夠薄身, 但不會太油膩, 功力的表現. 入面的餡料用上的是日本和牛, 肉味是很濃郁, 當中還有點點薯蓉, 讓味道來得更為豐富. 喜歡的話, 還可以點上旁邊的醬汁. 這客Croquette, 是很不錯的小吃.“Melt in

After stuffing myself with good food during Christmas Eve lunch, I had not refrained myself from eating more. It is Christmas afterall! So we got a reservation at the newly opened Harlan Goldstein's Comfort. I have great experiences at other Harlan's restaurants, and this choice of Christmas Eve dinner was certainly also a good one.The space for his former Red Strip House was switched into a modern black bistro. I liked it better than before that there were windows that made the space feel more

兩三個月前曾經和朋友來吃Brunch，所以甫踏進餐廳，還以為自己是去了另一個地方，雖然餐廳的名字轉了，但沒想到整個裝潢來個大變身，由本來紅黑為主的玩味裝修，搖身一變變成輕鬆悠閒的用餐環境，特別是一排窗戶的天然光和一堆小盆栽，這樣的環境下吃飯覺得心情特別愉快。有別於之前以牛扒為Wagyu Beef Bresaola, Gorgonzola, Walnut + honey ($178)。風乾和牛火腿加上Gorgonzola芝士、合桃與蜜糖，一定要全部一起吃，和牛火腿油香豐腴，鹹香味濃，加上少量蜜糖，味道更加有層次。Lemon Herbed Halloumi Cheese on Indian Spiced Spinach ($98)。Halloumi芝士以山羊和綿羊奶製成，把煎過的Halloumi芝士配菠菜蓉，鹹味比一般芝士為重，口感有點像以前吃過的雲南煎乳餅。Japanese Wagyu Beef Croquettes ($108)。日本和牛炸薯球的外層炸得很薄，入口香脆不油膩，裡面藏著大量和牛肉碎混合少量薯蓉，每口都是啖啖牛肉味，特製旳醬汁亦令巨型炸球吃起來沒那麼漏。Organic Qu

十一月下旬‧陰天不得不配服這裡的主理人，由Striphouse至Comfort Food也只是彈指間的事。這間新店主打輕鬆隨意的食物，而Chef Harlan也熟知香港人口味。就如一味烤慢煮豬肋骨，軟腍鬆化入口即溶，一點不誇張。據知是先慢煮再微薰最後才烤的結果，撲鼻而來的是一點煙薰及燒烤風味，加上肉汁也風味十足。好此道者不要錯過。