11
2
1
港鐵尖沙咀/尖東站 D2 出口, 步行約2分鐘
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營業時間
星期一至五
12:00 - 15:00
星期六
12:00 - 17:00
18:30 - 21:30
星期日
全日休息
公眾假期
全日休息
以上資料只供參考, 請與餐廳確認詳情
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眾人皆說520是我愛您的日子，這夜就帶媽媽來品嚐「綠野林」淨心廚房製作的「Raw心🌱食生🌿私房菜」味道極為清新，因為除了新鮮蕃茄，也加了自家低溫風乾蕃茄， 雖沒有茄膏坐鎮，味道濃縮了的茄乾令湯喝起來變得濃厚且層次豐富，再配搭椰棗、紅甜椒、Rosemary… 多種材料，那大紅色澤、香氣和味覺，絕對是開胃也吸引眼睛🍅🍅🍅現在青梅當造，紫蘇梅的清香和微酸讓人垂涎欲滴。我和媽媽最喜歡生鮮山藥又滑又爽的口感，跟熟山藥粉粉的質感完全不同，前者還充滿生命力和植物的活性微量元素，易於被身體吸收，對我們的腸道和健康都很有幫助。泡菜很常吃，綠野林的出品又零捨新鮮，因為是鮮造，而且沒有人工添加和防腐。餐廳需2天前把蔬菜洗淨和切好，以蔬菜本身的原汁液浸泡來發酵。經2天後，自然的酸味產生出來，這就是平衡我們腸道生態非常好的益生菌，多吃有美顏功效👍😄無火溫柔手炒菜是媽媽至愛，既有沙律菜的新鮮度，也有中式炒菜的風味。芥蘭菜味特別濃郁，還有用紅菜頭汁醃製的那片白蘿蔔漬物(圖右邊)，每個配搭都充滿廚師的心思😊💖💖喇沙湯底的椰奶香非常吸引，是鮮椰子打造的椰漿、香茅、薑黃、咖哩、珊瑚藻、椰子油炮製而成，濃郁卻不飽滯🌴 麵條是原個翠玉瓜刨絲，混合湯底後有如麵條般柔軟，好味到“雪雪”聲🍜 素肉丸是翠玉瓜等蔬菜，混合亞麻籽粉，再 41°C 以下風乾模仿肉丸的彈牙質感😀👍 全天然、有機、無味精、無人工添加素肉，好吃得一滴湯也不留😋💦 高抗氧化生可可(Cacao) 的3層朱古力蛋糕🍫 每一啖是濃情蜜意的朱古力，夾雜增加口感的椰絲。其中材料還有生可可粉、生可可脂、催芽腰果、椰子油、椰花蜜、岩鹽，中間的一層夾雜藜麥脆脆，面層有甘香脆口的生可可碎，伴碟是酸甜的風乾草莓碎碎🍓 在這次私房菜中首次登場👏👏😀說好是生素蛋糕嘛，除了無蛋奶，所有成份當然是活生生的，生可可(Cacao) 抗養化功效比熟可可(Cocoa) 超出多倍，以充滿養份的有機椰花蜜代替加工過的白砂糖，多吃不怕肥上山村「當下！有機茶」☕ 那自然的甘甜味，有點像熱情果，是本地農場出品，喝後口腔有清新的餘香🌿美味的生素私房菜，由現場樂手 Irene 天使般的聲線，唱出「對唔住，原諒我，多謝你，我愛你」圓滿完結🎼♩♩♩多謝綠野林主廚 Lulu🌿🍅 多謝 Irene 天使般的歌聲🎤🎹🎵🎶
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We had lunch at this vegan cafe specialised in raw foods for the first time after seeing many photos in social online media. All the foods were raw or subject to a maximum 42C of heating. The cakes were not baked at all. The environment was simply decorated. The impressive one was the curtain made of concept similar to vertical farming. We ordered two lunch sets to share the two different main course.It's difficult to define if this green liquid was an ambient soup or juice. It's made of apple, banana, spinach and coconut flakes. Tasted sweet and refreshing. If it's iced, I'd call it a smoothie.The salad was fresh enough of dressing made of mango juice and some other ingredients that I forgot. The vegetables were crunchy. This spaghetti was made of zucchini and other vegetables. There were nuts inside to increase the complexity of taste. Unexpectedly the dressing tasted sweet as well. The texture of the 'spaghetti' was also crunchy. This main course was better than the mini veggi burger.The plating of this mini veggi burger looked nicer than the other main course. The garnishes were same as the spaghetti. I did not like the 'patty' as it was too soggy. We were recommended to bite everything altogether to enjoy the various texture. It became very messy then. We liked the most was the 'French fries' next to the burger which were actually fresh sweet crunchy.We added $98 each person to get these two pieces of raw cake and a tiny glass of herbal tea. Texture wise, they were a bit more solid than mousse cake. The purple one was better as it's not that sweet as the orange chocolate cake. Not felt the value for money for this dessert.Overall speaking, the foods especially the dressings were sweet. The vegetables were fresh and crunchy.
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西曆 9月 9日並非重陽節，而是農曆 七月 廿七，距離中秋節兩個星期，快到了！隨緣再次上尖沙咀的綠野小廚 Greenwoods Raw Cafe 品嚐食生午膳，新款的餐牌，又一驚喜！Greensmoothie 果菜露的鮮香味帶有菠菜、檸檬葉、椰杏、香蕉揉合的清純，優雅風采，迷人。有機沙律菜，品種彩色艷麗，脫俗動人，爽口味甜，誘人。Chia seeds 奇亞籽 / 奇異籽 粥，入口潤滑可愛，醒神。別出心栽的食生 Raw Sushi 壽司，增添惹味自泡醬汁，果然不同凡響，欲罷不能，回味。期盼下次重臨綠野小廚，尋幽探秘，享受一刻非一般的午間清靜盎然，生機處處的綠色美食！.....
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八月十八日晴有一段時間都未在這裏分享食物的經驗，原因只是我已由一個食葷而轉食全素，還是一個raw vegan.Vegan 和 vegetarian嘅分別是動物的副產品都不歸入vegan的餐單上，包括蛋，乳制品。之前的posts也已有食評家詳盡訴說，所以我也不會再在重覆。只想希望在這裏再一次分享我反璞歸真的食評，也分享主理raw food的理念不單是沙律菜咁簡單，要講究時比一般的珍修百味可以更複雜呢。先來頭盤是波菜凍湯Green Smoothie，內有菠蘿作調味，所以沒有了草味，反而多了點清新。Grape Fruit Seasonal Salad作前菜，但加上海藻類，添加了口感。主菜有兩款，但跟友人時都選擇了“麵“食，但麵條是zucchini,“豆腐“是腰果容，凝固劑是用天然的珊瑚藻造成。湯底是用Miso調配，我們都把它喝光。另加甜品Raw Cake，也是腰果容，但今次的凝固劑用上椰子油，完全跟“豆腐“有不同感受。以我用食生素來說，當然是一頓豪無疑問的豐富午餐。但以友人是一個無肉不歡的客人，他也驚喜全不感“生“的難入口，也賞面的全食清光。整頓午餐都好清新但也感覺豐富滿足。習慣了這麽多年食葷，要改變生活習慣不易，但這個對每一個人都從那“油膩膩“的食市作多一個選擇，還很安心的每樣食材都是最天然的，那又何妨把這裏加進你的聚腳點之一呢？
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I've been reading posts and articles about this first and only raw food restaurant in Hong Kong, wanna go ahead and try it so long, but it was open only in week days lunch time. Somehow, I took a leave this Friday, so I got a chance to try it.The restaurant was combined with an organic food store next to it, they've got snacks such as Kale chips and chia crackers as well as their homemade raw food seasonings. They serve 2 lunch sets here, which would be changed every month. The first option for this month is a Mexican nacho and the second is tomato spaghetti. Each set serves with soup and salad. I chose the spaghetti one coz I like tomatoWhile I was waiting for the food (which took quite long, frankly), the helpful waitresses explained to me the concepts of their restaurant and gave me a booklet of class schedule for the self-help courses they offer. Then here come the food:The first one is the green smoothies, which contains banana, pineapple, spinach and herb (tastes like lemon grass?) To me, it tastes like a dessert rather than a soup but this thick fruity little bowl blasted my taste buds. The salad was refreshing, especially the mango and the citric dressing, which blended in quite well, giving a scent of tropical breeze.The main was tomato spaghetti. I was wondering how spaghetti could be done uncooked while the waitress explained to me that it was actually zucchini! They shredded it with a machine then mixed with tomato paste! It is really stunning and surprising. It tastes fresh and crispy. I could never imagine zucchini could be served this way. No wonder it took that long to prepare the food lol.
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