之前睇食評後，就好想試！
難得有人陪，我終於食到喇！
不得不提，未corkage 真的好吸引！
我叫咗個3 course set, 友人叫咗4 course!!
頭盤沙律，一貫酒店水準！
2nd course, 龍蝦湯！夠熱夠濃，但好似太creamy 了！飲到有D飽！
Main course 西冷牛，medium rare juicy 有口感！但因為已經半飽，所以食唔曬！
其實成餐飯不過不失！但友人的today special 黑毛豬有點怪，不是豬肉口感差，而是那些香料同豬肉唔夾！攪到食落好怪！所以友人食到一半都放棄了！

總括而言，還是一間好食的西餐廳！

朝早返工困lft, 午餐食返餐好定驚Menu麵包好軟加上番茄好好食法式春卷唔錯，鴨肝酱好厚，薯仔普通沙津雜菜好新鲜鴨胸加温泉蛋賣相一流，味道都好好，鸭胸夠淋正磨菇湯夠濃好飲春雞肉滑牛肉有三少塊，煮得剛好/有肉汁正甜品Tiramisu有少少酒味非常唔錯,其它两樣普通好多餐廳一係頭盤or湯，甜品又要加錢，呢到一個價錢食齊正呀

Twyst是位於上環的一間樓上意大利餐廳, 有酒店西餐的質素, 但價錢就比起來較平易近人, 所以成為了我的心水之一。

一坐低便奉上canapes，Parma ham哈蜜瓜麵包同吞拿魚麵包
之後Welcome bread的質素頗高,夠香軟,而配包的蕃茄粒清新鮮甜Daily special seafood - 澳洲生蠔、牡丹蝦刺身、翡翠螺，yummy! 前兩樣好味就必然，估不到連翡翠螺也可以這樣鮮甜，打破了我一向對翡翠螺的偏見釀蟹蓋，誇張說句，整隻蟹的肉也釀進去了, 很爽呀! 比起Lawry's那些大扒房的有過之而無不及左邊龍蝦湯, 右邊是凍蕃茄湯配春卷、炸粟米, 兩個湯達至水準, 但不出色, 我對西湯的要求頗高的Main course-牛肉，左邊是煎，右邊是用煙肉包着煎，tender又juicy, 由於本身牛肉靚，肉味香濃，所以喜愛左邊多些Main course-羊肉配雞肝mousse，超正！羊肉味非常香濃，有應有的羊羶味, 而雞肝mousse的甘香味和羊肉味配到不得了, 有互相提味之效, haha 又發現多一對朋友仔了Daily special desert-Chocolate cake, chocolate春卷，butter bread pudding, 3款各自各精釆Banana chocolate parfait 這個比下去有點失色, 但仍不俗超滿足的一餐, 由頭到尾也非常滿意。這次最滿意是釀蟹蓋和羊肉配雞肝mousse,Twyst的menu會定期轉的, 不知下次又會給予我什麼驚喜呢?

As I had to spend a week in Barbados, my girlfriend and her sister organize a dinner for my return. So here we are, Saturday night, my sister's girlfriend and her husband with their adorable daughter, and my girlfriend and I. They made a reservation and requested a round table (the only one i could see actually). when we arrived, the table was ready, and we were directed to it immediately. the restaurant was not busy and did not get busy throughout the evening. the service was pleasant and professional. we brought our own wine, and they did not charge any corkage for up to two glasses pour per person. which I have to say is a pretty decent offer in Hong Kong. The menu is not too big but offer a good variety and choices, I like it because it makes me feel comfortable not to have food or sauces left over for days at the time.
While we choose our food we were served with bread and "Twyst" own creation of stick. it is made out of phyllo dough roll and twisted with a filling, everyone loved it at the table, but I did not. Only based on personal likes and dislikes. it looks uncooked and I am not a big fan of phyllo dough in the first place.
The menu is interesting and proposed a three course choices and a four course choices. I choose a three courses while some chose a four courses.
I had the scallop, spinach and tiger prawn millefeuille, the scallop was not cooked enough and completely raw in the middle, the tiger prawn were tasteless and slightly overcooked and the millefeuille was made with phyllo dough (again!!!) and the spicy passion fruit dressing was nor spicy enough (and i don't like spicy), nor did i could taste the passion fruit acidity because it was so sweet. My girlfriend had the foie gras duo, and that was a better choice, the bread slice was a little bit too thick, but it was pan fried very well, the foie gras creme brûlée was good and the texture was impeccable. I did not like to have it in an egg shell, as I am never sure if i can or should trust the chef to sanitize the shell well... then we waited for a pretty long time, of course as some of us had four course we had to wait for our main course to come altogether which is well done. but it still took too long between dishes to come along which is a sign of the service not sending the information to the kitchen on time, most likely but I can be wrong. Then I had the sea bass for main course while my girlfriend received her duck. the sea bass was nice and cooked well, but the mash potato was not good at all, the green bean were ok although I do not understand why no-one lately (everywhere i go...) do not cut the edge of a green bean and take the filament out... the tomato cherry was slightly warm up which is good but lack of aromas and salt. The duck was ok, well I do not know if it is "confit" by them directly but i doubt it, which means that the only things left to do is to get the duck warm up and get the skin crispy, and they failed at that. the two foie gras ravioli were nice. the rest of the table had the lamb and the risotto and fishermen stew, I did not tasted it but they finish their plate and complimented the food.
We had lemon tart and floating island for dessert, and it was nothing great. the floating island lack of caramel of any sort, and the custard sauce was not flavorful enough and not chilled enough. the egg white were not poached apparently and overcooked (probably cooked in oven or microwave) and slightly burn on top. the lemon tart was ok but nothing i would recommend to try for a lemon tart lover.
Overall it is a nice place and the service is good, the food is decent, and I believe everyone would have a good evening there. I would go back for sure, the price is good for the value we received, and lets face it, I am a picky eater and chooser anyway, and this was a perfectly good evening with a good company in a good restaurant.

可惡的假日!!!! 本來打算不用返工,但公司要返去"執手尾"..只好同家人去上環食lunch ,方便我返工^.^之後找到一間叫 twyst 的餐廳用膳, 先講講個環境, 外邊是香港大多數的樓景, 無咩特別..之後問有什麼特別推介. 個waiter 推介了Lamb Shark , Short Rib , Crab Meat au Gratin , Sea bass..之後點了5個set lunch+2個Crab Meat au Gratin...... (用膳時間...由於無咩點影相.所以好難形容食物個樣. 不過 可以提提, Crab Meat au Gratin既蟹肉極度鮮味!! 難怪個waiter 說是皇牌菜! , Lamb Shark 夠大件,夠諗身..) 由於要趕時間返工, 我叫waiter 先上哂我果份SET LUNCH.同上埋餐飲..之後埋單....埋單後個WAITER拎左杯Lemon TEA.過來, 我 : " 我地齊哂餐飲了." 個waiter 話: " 呢杯係請你囡囡飲的"..果陣的感覺好窩心.(難以用文字形容)....之後同老婆,囡囡抱抱...夠鐘要返工了 ....不過都不忘問個WAITER拎卡片. 同時都問左個WAITER 叫咩名-------"MAX"

Crab Meat au Gratin (+HKD60)，體積小，卻五臟俱全，蟹肉成份高達 99%，吃起來實在鮮甜；cream sauce 香滑不過杰，芝士份量恰當，吃起來香口，卻又不會搶去蟹肉本身的鮮甜，超好吃！大力推介！

2 years ago I brought my running team here for a celebration dinner. Despite a really good meal and enjoyable evening, I never came back until tonight. I guess there are just too many options serving similar dishes in this town. Just within the Pemberton alone, there are Bonheur, Fusion, La Parole, each keeping the others on their toes.

What I like about Twyst is the slight finesse over the others. The environment is slightly better than say, Bonheur, which is too dark, too noisy for me. The dishes here are always just a touch more refined and delicate.

One caveat: I was really really hungry this evening, which could have amplified the good vibe!

Complimentary hors d'œuvre was served after we sat down: little squares of focaccia with salmon or parma on top. Tasty, not ground-breaking, but prevented me from fainting from hunger.There are 2 dinner menus to choose from, a standard one and a deluxe one with a better steak or lobster as main course. Mom wanted to try the 10oz steak and the rest of us opted for the standard menu.

Starters:

Crab meat au gratin - nice and meaty but not really worth the $60 extra.
Pan-fried foie gras and roasted quail - competent
Pan-seared scallop and crab meat spinach terrine - Dad complained the scallop was not seared, ie. too rare. I think it was fine.
Roasted thin cut short rib and poached egg with blue cheese salad - the short rib tasted of kalbi which was good but it was a bit chewy . The poached egg turned out to be quail egg which I usually liked but this one was first of all not poached but boiled, secondly, it didn't have a rich eggy taste. Overall, I'd give it a 7/10.2nd course:

Lobster bisque with cognac cappucino - delicious! Intense lobster taste with just enough cognac to give it a luxurious feel.
King prawn ravioli with basil beurre and lobster reduction - delicious too! But i'd have preferred to have chunks of prawn meat rather than the prawn mince in the ravioli; the prawn mince was reminiscent of Chinese dim sum which made it a bit odd.Main:

Chargrilled Angus rib eye - good but not great. Beef somewhat lacking in flavour, for me only but not for others.
Twyst Australian lamb duo - slowcooked tenderloin and grilled lamb chops, much better than the beef. The meat was tender and juicy and full of flavour. The best amongst all main courses ordered.
10oz Steak - Not bad, but not as tasty and intense as expected. Also a bit rough.
Seafood stew with capellini - Delicate dish of seafood (king prawn, scallop, oyster, sea bass and salmon with al dente capellini. Thumbs up.Dessert:

Dessert trio consisting of cheese cake, creme brulee, and chocolate parfait - all three were wonderful.
Poached pear - a beautiful tower of poached pear, custard, raspberries. The pear was poached in chardonnay which did not overwhelm the taste of the pear like in similar dishes where red wine was used.
Cheese platter - brie, blue cheese, cheddar. The cheese was good but paled by the side of the poached pear.Service was attentive and no corkage was always an attraction.

好的開始就是成功了一半，反過來理解，餘下的一半還是有機會失敗。
笑我悲觀？好，給大家做個見證。
湯，滿是新鮮番茄味，酸味剛好，足夠勾起食慾。幾個前菜 (Escargot in Filo Rose, Smoked Clam & Avocado Tartar, Parma Ham Melon)，賣相精緻，當中又以 Smoked Clam & Avocado Tartar 味道最佳 (可能因為偏愛Avocado)。這個開始夠好了吧。
之後的steak(牛扒)就馬上出事。
甚麼事？還是一般餐廳老問題：
點了五成熟，來的明顯至少七成。
相反，同事明明點了七成，收到的卻更像五成熟。
究竟是錯誤的時間(烹調時間)，還是錯誤的空間(牛扒調亂送上)。
結果反正都是資源錯配。說七成熟牛扒不好吃，當然不公允。
「不是你不夠好，只是你不適合我(或者我不適合你)」，想起這句老話。
也許是EQ(Emotion Quotient 或者 Eating Quotient)不足，心情略受影響，之後的甜品、咖啡都迷迷糊糊吃過，無甚印象。
可惜。

柏廷坊不嬲都係食lunch嘅好選擇，一來近公司，二來幾間都有翻咁上下水準，三來環境都ok唔會太嘈。而今日lunch就去咗Twyst食…

一開始上咗麵包跟埋個番茄Dip，D麵包好軟身，同個Dip好配合…個Dip食落有少少似用fresh tomatoes加sun dried tomatoes 加olive oil嘅味道。 Appetizer揀咗mushroom crepe, tiger prawn with mango, smoked duck breast with asparagus。好鍾意個mushroom crepe，塊crepe真係好軟(呀，其實點樣可以做到咁薄、咁軟、又唔會穿嘅crepe呢？？？)…tiger prawn比相像中細隻…smoked duck breast就無乜驚喜…到個湯…Tomato Soup…我本人覺得太酸啦…Main course揀咗Lamb Chop，好林又唔太so，而且肉味好新鮮，可惜佢哋竟然無steak knife，所以骨嘅邊、中間、骨背都食唔到，直係浪費，因為通常D部位係好好食ga嘛…而伴碟D mashed potato好香牛油味，但就咸咗少到咗dessert啦…今日有西瓜、lemon mousse、coffee cheese cake…
1. 西瓜 - 入貨唔錯、好甜
2. Lemon mousse - 我最鍾意帶D酸嘅甜品，所以呢個lemon mousse完全可以fulfill到我嘅口味呀。而且，我覺得佢哋整得好有誠意呀，點解？！因為佢哋唔係用一般嘅lemon rind嚟整，食得出佢係好似先製成蜜餞類再壓到好碎咁…真係值得俾個Good佢呀
3. Coffee Cheese Cake - 就令我失望啦…我自己本身係任何cheese cake都鍾意嘅，但佢呢個Coffee Cheese Cake就一啲都食唔出有Cheese或者Coffee味，反而有好重嘅Rum味…其實Menu只係寫Daily Dessert，我係order嗰陣由個waiter介紹，所以曾經諗過係個waiter介紹錯咗，但係double check完都係話Coffee Cheese Cake…帶嚟咗少少缺憾…如果以甜品嚟講，我會選擇留下Bonheur，但係main course就Twyst好似多選擇同水準高啲，Appetizer就大家都差唔多水準。

雖然有少少嘢係唔太啱我個人口味，但係總括嚟講，成餐Lunch都幾滿意，Service又唔錯，而且，個set連埋dessert同coffee即6 courses都係$168 + 10%…

到咗埋單嗰陣最大驚喜係我個friend話因為我就嚟生日，所以今餐佢請，但佢無講定俾我聽喎…呢餐真係好似人生咁有喜亦有失望，而從來無expect嘅surprise係最開心ga…所以做人有時真係唔好奢求太多，有時希望越大，可能失望越大，始終都係順其自然就最開心啦！

Openrice主辦的活動，參加的次數不多，這次只是第二次。場地不難找，到達的時候人不多，大多為工作人員在做準備工作。活動開始前可以先裝飾一下大會派發的發泡膠球，當大部份人都到達之後，晚飯便正式開始了。晚飯未開始前，桌上放了一碟蕃茄配沙沙醬。味道沒甚特別，而且蕃茄好像放久了，還是讓它安頓在桌上好了。接著餐廳的人員便講述一下今晚的餐單，又簡單地介紹了每一道菜式。前菜送上之前，先來一些麵包。對麵包的認識不多，所以不能道出其正確的名字。蒜蓉包烘得十分金黃，加上麵包邊帶脆口，蒜蓉又夠多，不錯。接著是一款像法包的麵包，麵包很鬆軟，不過味道似乎比較清淡。最後一款是又薄又脆的麵包條，口味剛好合我心意，既脆且帶點麵粉香。Slow cook Salmon with Sea Urchin & Salmon Roe, Miso & Ginger Sauce, slow cook即是以較低溫(餐廳表示選用六十度)用橄欖油浸泡挪威三文魚，放入焗爐焗二十分鐘。這樣的煮法可以令肉質更嫩滑，水份豐潤。果然，三文魚的肉質很嫩滑，而且表面的海贍和三文魚籽能帶起整道菜的鮮甜。不過由麵豉和薑做成的汁似乎在此道菜中不能有很大的作用。Pan Fried Foie Gras with Grilled Apple & Toast, Raspberries Coulis是一道相當經典的意大利菜之一，鵝肝下面放著燒過的蘋果和多士，再配上一些比較杰身的Raspberry伴白酒汁。鵝肝不算豐腴，外層尚算煎得有點脆。不過由於本身不算太過肥美，且伴汁的味道也不能令人深刻，所以對於此菜沒有特別的印象，只是不吃也不會有損失。Sauteed Linguini with Crab Meat, Sicilian Sauce，蟹肉扁意粉配上西西里汁，西西里汁即是茄膏丶龍蝦湯丶蒜頭丶意大利的銀魚柳所造成的汁。扁意粉掛上西西里汁，早已比那一小撮的蟹肉更為吸引。意粉不算很Al Dente，不過西西里汁令意粉起色不少，而且還比那帶點雪藏味的蟹肉更討人喜歡。來到主菜的環節，我的是Char Grilled US Kurobuta Pork with Apple & Rose Salsa。來自美國的黑毛豬，配上蘋果Salsa，比較醒胃。肉質呈淺粉紅，相當迷人。不過肉質比較乾身，欠缺了肉汁，令整道菜失色不少。另外一款是 Char Grilled US Angus Rib Eye with Morel Coulis, Red Wine Reduction ，用上美國安格斯肉眼扒，主持指這是餐廳一道頗受歡迎的菜式之一。不過據友人提及，牛扒弄得過熟，令到肉味全消，肉質又比較粗糙。如果這是推介之一，看來餐廳也得再加緊留意菜式的表現了。牛扒下面有一些醬汁，是用多款的菌類再配上一些意式的菌類，如果主持人沒有特別一提，恐怕也未能發覺它的特別。不過既然主持人簡介了這個醬汁，那就一於一試。醬汁很杰身，而且菌味很重，不過似乎跟牛扒不太相配。最後的甜品 Twyst Christmas Dessert Combo是由Chocolate Truffle Log 和 Ice lemon Souffle組成。檸檬梳乎里沒有像一般的充滿空氣，吃起來質感比較明顯，而且檸檬香也特出。至於朱古力蛋糕是比較濃味的甜品，所以後吃是明智的決定。朱古力漿很香濃，不過作為結尾的甜品就過份飽滯，愛甜品之人當然也能完成。

更多圖片:http://blog.qooza.hk/foodiary_yan?eid=23140616