34
4
2
6-min walk from Exit E2, Sheung Wan MTR Station
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Opening Hours
Mon - Sat
12:00 - 14:00
18:00 - 22:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
Recommended Dishes
午餐時段可從餐牌選 2-course 或 3-course。前菜我們倆點了侍應推介的 “Clams A La Plancha”，他說蜆是當天新鮮從香港仔市場購入的。上枱了，蜆肉果然又鮮甜、又肥美，配以簡單的白酒加香草煮法，味道清新。另外也點了個 Caesar Salad，沒什麼特別。主菜我們點了也是侍應推介的 “Catch Of The Day"，當天的魚是小黃魚，是香煎上碟伴沙律菜，因為只顧吃，記得拍照時已吃得七七八八... 😅 魚煎得十分香口又不太油。另一道主菜是 "Double Prawns Pasta"，是有大蝦及櫻花蝦乾的意粉，意粉是煮得剛好al dente的，上碟沒有很多的汁，因為都被意粉吸收了，配上櫻花蝦乾，十分惹味，囗感一㳘！大蝦也很新鮮，是我這餐最喜歡的一度菜。甜品我們試了個 "Blue Cheese Gelato"，其實本人不太喜歡 blue cheese 的，因為怕羶，但好奇心驅使就點了試試吧！一球gelato 上配上鮮忌廉及杏仁碎，一起吃口感不錯。其實blue cheese 的味道不算濃，牛奶香味較重，還是可以接受啦，差不多吃完時發現杯底有蜜糖，如淋上面層，應該更好吃吧！餐廳雖不算大，但環境清靜，店內設計有特色，服務員也十分有禮，適合紀念日來用餐。
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大肥爸爸不甚愛吃西餐，故大食會聚餐大多為中餐。週四晚因大肥要出席會議，會友就相約一試會長推介咗好幾次o既「Le Port Parfumé」。位於九如坊o既法國餐館樓底極高，光線柔和，半開放式o既門面開揚通爽，大堂裝修成一個大客廳咁，感覺輕鬆自在。飯局有九人之多，為怕即場點選食物會引起混亂，算係半個熟客o既會長就預先同年輕友善o既經理哥哥安排好菜單。Pork Terrine, Duck Rillette, Bayonne Ham, Saucisson（$280）：第一道拼盤含四款凍肉，分別為豬肉醬凍、鴨肉醬、巴約納火腿、及法國香腸乾。巴約納火腿同法國香腸乾均切得夠薄，味道同為香濃，前者柔潤唔咸，後者味重而半帶脆口，各有特色。豬肉醬凍邊邊層肥膏雖則未必為最健康之選，但要連埋食先會覺得個肉醬香潤。意外地，小碗中o既鴨肉醬一啲都唔嚡口，咸點拼盤送酒實在一流！Hokkaido Scallop Omelette：正因帶子奄列連煎鑊上，熱力十分強勁，煎蛋部份有少少過熟，食落就覺得老咗啲，加上餡料中唔係好夠帶子，令餸菜更為遜色。Clams a la Plancha（$260）：同樣以鍋上o既白酒煮蜆喺枱上已散發出陣陣芳香，剛好襯返中文可譯為「香味海港」o既店名「Le Port Parfumé」，咁咪即係「香港」？！滲滿海水咸香o既蜆隻鮮甜肥美，席上o既紳士淑女不消十分鐘已成功清碟，美味程度不用多說。Roasted Farm Chicken, Peas & Haricot Verts（$1,000）：為供相機食先，烤雞先原隻登場，睇頭十足。意外地，並無特別醬汁o既農場雞肉質一啲都唔實唔嚡，就連厚厚o既雞胸都好夠肉汁，加上雞皮已去哂毛，感覺健康又衛生。Seafood Pasta（$600）：由於九個人分一隻農場雞食實在未夠飽，結果大家就決定追加份海鮮意大利粉。大大盤意粉用上蜆、中蝦及帶子煮製，材料及份量均屬重量級。意粉麵條煙韌彈牙、帶子軟嫩、蜆隻肥潤、中蝦爽脆，各款海材同碟上o既海鮮濃汁一樣鮮甜無比，建議店子可考慮為菜式改名為「Le Port Parfumé Pasta」，即「香港意粉」。Floating Island（$70）：大食會o既長輩會友因健康理由唔可以食咁多甜野，嘻嘻，剛巧造就小肥可以一人獨享雪白o既浮島甜品。以蛋白打製o既糕點鬆厚軟熟，輕巧得猶如食緊層雲咁，簡單點上碟底o既雲尼拿忌廉則倍感香滑，個人like爆！Fresh Baked Madeleines（$80/3pc）：新鮮焗製o既瑪德蓮蛋糕仔皮層好夠香口，不過個人略嫌糕身乾咗少少，但當塗上伴碟o既朱古力醬食用時卻又能巧妙地增添返濕潤，依招都出得幾好，莫非師傅係武林中人？！隱居於中環內街o既「Le Port Parfumé」面積唔算好大，但勝在樓底高，環境溫馨舒適。香氣洋溢o既法式小館主打o既海鮮菜式鮮美可口，服務生友善客套，唔怪得知閒日晚市都能成為整條街最爆場o既一間！
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如題食物唔差人意洋蔥湯ok, average, 冇驚喜$100clams marinrire, 好瘦好多沙，真係唔知點解係signature $250foie gras, 煎得都外脆內軟，如果可以加多少海鹽同胡椒粉去煎就更好$230grilled ribeye 係災難，order medium rare, 結果係medium, 急凍貨，冇牛味，$330side dish salad 同 mushrooms 份量大，味道OK甜品floating island 過甜，cheesecake with ice cream ok總括來說食物質素很差，服務態度還好但一間中環嘅餐廳收得咁嘅價錢，性價比超低。
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Came here again because of the great BYO deal here. As long as you reach min of $650 per person, there will be no corkage. This time i am determined to try their bouillabaisse which is $880 for 4 people for share. To start with, we ordered a scallop and the brie salad. They tasted great, but not much of a surprise.Then, here we come the bouillabaisse! It was served in a Lecreuset port. It tasted very nice. It has shrimp, clams, mussels and fish and all of them are very fresh. But i was rather disappointed because they replaced the lobster with crab. The crab tasted very fresh, but it is not lobster. Lobster is the key ingredient.For main i had the lobster pasta, it tasted very nice too. And my husband ordered the beef cheek which is also very good. My friends ordered a lamb shank to share. It looks amazing. That would be the dish i want to try next time.For dessert, i ordered the floating island. A lot of people said its like pavlova. I agree but its a bad version of pavlova...... Overall, the food are still very good. Price is not bad, cant say its cheap, but its worth it. Will definitely come here again especially with a big group of friends to share food!
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事原一個cancel booking嘅開始。因為種種原因, 約定哂嘅朋友放飛機，唯有last minute 通知要 cancel booking 啦。明明就係訂枱時間前已經打電話 cancel左。跟住第二日收到一個電話 (其實原來佢已經打左嚟兩次)，話係餐廳打嚟，個位操英語嘅先生打嚟好嬲禁話 "you made a booking at 7.30 last night, and you didn't show up?!!" 我答番佢，"其實已經打左電話取消架喎。" 佢就話想知究竟我地有冇取消，定係中間出左咩問題。仲問男定女聽電話。OI! 你要知邊個伙計唔記得取消booking，唔係話你個客嬲你個potential customer嚕，仲要打嚟兩次，你想嚇親人呀。癡線的。
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