- urchin with ink pasta - sesame coated scallop - xiao long bao - friend rice with roe - oyster - pigeon - banana and chocolate - dessert sample (not necessarily in this order)
urchin - pasta was good, urchin was a bit dry, not that fresh scallop - pretty average, xiao long bao - good, the inside actually tasted like thick soup in an actual XLB rice - pretty tasty, roe gives the dish a good texture oyster - interesting with the ginger ice, but not sure if it is 'that' fresh pigeion - very good, meat was tender and moist, prop my favourite (also I love meat) banana - chocolate was great, but dont think it was the right compliment for the banana dessert sample - macron had good texture, but filling too intense (I think fillings in macrons should be on the subtle side); butternut pumpkin+cumquat had texture of cane sugar, a bit too much on its own; fried glutinous ball with chocolate filling; too much rice, so more chewy then soft, not enough chocolate (I was expecting chocolate to ooze out as if I've just cut a chocolate cake)
Overall: I was not blow away after all the hype about the place. very hard to rate this place as it is not your usual restaurant. Quality of ingredients are above average, taste is average, texture is nothing extraordinary, 'innovation' is above average.
would i go back, probably not. (1) i'd rather real food, even if it is tasting/digestion menu (2) I didn't walk away thinking 'wow, that was something else', even though I assume that is suppose to be the purpose of the restaurant (3) chef never came out to greet the guest; I think it is a must for a restaurant like this.
ALSO, just as we got into the lift in our apartment, my dad said he's got an upset stomach... but so far so good for me...
總括黎講, 呢一餐真係好特別,好唔好味就見仁見智, after all 大家條脷係唔一樣的,好唔好食唔會好客觀, 但在下見咁多喊面...9 個ar...out of 20幾個食評....特登用呢一大篇幅向大家推介呢一間咁有heart 既餐廳, 人家開餐廳唔係為你掠你水,而家分享其廚藝, 呢d餐廳係香港少之有少... 食物一欄~ 滿分~
it has been a gloomy day unti we went to BO Innovation. we chose the tasting menu, and waited for the first dish to come.
Oyster It was prepared with spring onion, lime and ginger snow. Quite a innovative way to make this appetizer, it tasted refreshing for us to start off with this 'journey of food'
Dan dan noodles with grilled salmon roe they've used angel hair to replace dan dan noodles. i liked this dish even though i felt more like having pasta
Langoustine It was glazed with English mustard and there was cauliflower risotto beneath it. very well made and cauliflower was my favorite, which made the risotto not too heavy
Xiao long bao haha i know this doesn't look like xiao long bao at all! it looks SO cute, and it was suggested to swallow the whole thing up in 1 bite and it looked like a crystal ball since the soup wasn't oily at all~
John Dory it was served with yunnan ham sauce/ powder and a chinese-type of melon. a bit too salty because of the ham sauce, i prefer it go with other lighter sauce since that melon is usually flavored with something lighter.
Iberico started with main course, i had Iberico, which was prepared with sweet and sour sauce (my fav!) and lychee jelly was placed on top LOVED it~! it was not coarse at all, and the sauce blended well with the meat.
Fried Rice it was made with crab roe. was a bit dry but still tasted nice
banana with chocolate it was ok, since i'm not a fan of bananas. would be nice if there would be combinations of some other fruits (i.e. berries) with chocolate
Jasmine kiss haha this was so fun! it was not edible, but to smell!!! blow the smoke to the person sitting right opposite to you and it made you feel absolutely awesome and relaxed
Dessert set There were macarons, some traditional chinese candies with a western twist, i.e. fried Chinese pastry with chocolate inside, Chinese date candies. The macaron was my favorate as it had a bit of lime flavor, and it was not so sweet. gave us a pleasant end for the whole journey of the night.
just one tiny thing to criticize... i found it a bit annoying when the guy who served us kept repeating 'excuse meeeee, madam and SIRRRR' every time he presented us with the dishes... he could have introduced them in a more natural way. but overall, it was a nice dining experience
I haven't been back to Bo Innovation for a couple of years, and I've been thinking about revisiting ever since the people working for the chubby baby decided to give them 2 stars. I wondered if things had gotten so much better since my previous visits to put them on par with some of the best meals I've ever had.
I must say that I don't really like the space they currently occupy - the last place was slightly better. I can't really say why it is, but it just wasn't very warm and inviting. But the bright lighting did make it easier for picture-taking...
Given that I haven't been back to the restaurant in a while, the Chef's Menu was the appropriate choice for the evening. Here goes:
Pomelo sunrise nitro-bomb - OK this is really gimmicky, probably designed for people who haven't been exposed to molecular gastronomy. A dollop of foam flavored with pomelo and tequila is dropped into a bowl that has been frozen with liquid nitrogen, quickly freezing and hardening it into a very cold meringue. Once in your mouth it sticks to your tongue much in the same way as licking a cold piece of metal on a snowy day. It numbed my taste buds for a while, and leaves me wondering why the chef would do this to me right at the start of the meal...
Oyster: spring onion, lime, ginger snow - the French oyster used (didn't ask for the origin) was very rich and creamy, with a very long finish. The spring onion flavor mixed with ginger granita made for a classic Chinese combo of 薑蔥. A sip of Champagne washes it down and cleanses the palate.
Caviar: abalone, congee - the congee has the viscous consistency of baby food, but not sure what the cubes of jelly are made of (abalone essence?). The caviar was very tasty indeed, and the whole thing was pretty yummy.
Noodles: "dan dan", grilled salmon roe, mixed herbs - one of the best dishes of the evening. This would be my first time having salmon roe that is grilled, and I'm not used to them being this dry. But the combination with the angel hair and the spicy sauce was great. Next time I'd ask for a big bowl for take-out...
Mussel: saffron essence, lychee foam, crispy lip - this brings me back to my meal at El Bulli, where I had the essence of mussels in a "ravioli". This time the chef has extracted the essence of mussels and made a cold soup flavored with saffron. The savory taste of the sea is then combined with the sweet, fragrant taste of lychees sitting on top as a pile of foam. Mixing the two makes for an interesting experience for one's taste buds. There's a piece of deep-fried mussel lip on the side but that's not really important...
Toro: foie gras powder, freeze dried raspberry, mustard herb - we were asked to use tweezers to roll up the toro so that the powder is wrapped inside. The toro might be real thin but the flavor has come out thanks to being lightly seared. I must say that I didn't really get the taste of foie from the powder - it just tasted a bit meaty. The raspberry did have a distinctive enough taste, though. Pretty yummy and interesting.
Baby food: "mui choy kau yok" - twist open the tops and the contents of the warm jars are revealed - a brown custard at the bottom which taste of fatty pork, and the foam on top which tastes like preserved vegetables. The combination of the two is the classic Chinese dish 梅菜扣肉. While others thought this was a little too salty, I thought it stayed true to the taste of the original dish as it was meant to be enjoyed with rice. The big baby in me found it really enjoyable and the jar was empty in no time.
Molecular: "xiao long bao" - the classic Shanghainese pork dumpling xiao long bao (小籠包) has gone molecular. The thin flour skin has disappeared, and now we get the classic molecular "ravioli" which contains the essence of the dish - steamed pork and juices. The thin sliver of vinegared ginger on top adds the finishing touch.
Foie gras: spicy sichuan chives sauce - the last time I had steamed foie gras was the foie gras xiao long bao at Le Platane in Shanghai when Justin was still around. This was much, much better. The blocs of foie were so tender and succulent, and the addition of bean sprouts and yellowed chives - along with the starchy, spicy sauce - turned this into something decidedly Chinese.
Salmon: fermented black bean, honey, pickled "bak choy", ginger shoot - most certainly my least favorite dish of the evening. The salmon was slow-cooked so it was still kinda raw and tender, but the flavors were off. Somehow the combination of honey and fermented black bean (豆豉) just tasted funny.
Langoustine: preserved duck egg, english mustard, cauliflower risotto, black truffle - my favorite dish of the evening. The langoustine was just coated with the salty egg yolk (咸蛋黃) with a bit of mustard to give it more kick. I have always loved this preparation and this was no exception. To have another taste of Alvin's famous "risotto" was even better. I remember this well from a few years ago, and the full flavor of the truffles (no doubt a few drops of truffle oil were added) just lingered in my mouth. Thank you may I have another...?
Wagyu: M9+, black truffle soy, "cheung fun" - another highlight of the evening. Yes, the beef was tender, juicy and fatty, and sprinkling sea salt on top and rubbing black truffle sauce on it made it tasty. But the real winner were the rice noodle rolls - cheung fun (腸粉) - which were stir-fried with the same black truffle soy sauce. And I thought that Victoria Seafood's cheung fun stir-fried in XO sauce was good... this one just blows it away.
Pre-dessert: black sesame soda - a great palate-cleanser, kind of. Drinking a mixture of carbonated and slightly acidic soda with black sesame soup (芝麻糊) was a lot of fun. We were sternly scolded when we tried to stir the mixture with the straw, as the motion would break up the bubbles in the glass...
Dessert: banana ice cream, poached banana in "shui jing fang" - both parts of the dessert tasted pretty good, although personally I have never understood the attraction of deep-fried ice cream.
The restaurant poured us complimentary glasses of Moscato d'Asti, which went nicely with the desserts.
Finally we have the petits-fours. The osmanthus macaron was very, very nice as I love the fragrance of the flowers. The chocolate-filled sesame balls (煎堆) paled in comparison.
Alvin did make an appearance in the kitchen towards the end of our meal, and he looked very different than I remembered - no glasses, no highlights in the hair, and in general just a lot more toned-down. Fortunately, what hasn't changed is his creativity. Do I think the Michelin people were overly generous with their stars? Yes. But there's no denying that I had a wonderful meal here tonight, and I'll look forward to returning for more of Alvin's goodies.
original blogpost with notes on wine: http://chi-he-wan-le.blogspot.com/2009/06/little-molecular-fun.html
6 of us went to celebrate a friend's birthday and disappointing would be an understatement.
We ordered the tasting menus + 2 bottles of wine.
The appetizers were acceptable. Different, and the fusion aspect was interesting. Dishes were small and dainty which again, was acceptable for appetizers. Included in a few appetizers was a dish of 4 different pieces of sashimi with different sauces, which were fresh, but frankly I didn't come here for sashimi.
The mains were appalling. We had to wait 45 minutes for our main courses FINALLY arrive, after having (politely) asked the waiters repeatedly and the restaurant being less than 50% full. The mains were extremely disappointing because (1) the portions were SO small, similar to 1 appetizer and we would most definitely not been able to differentiate this as the main had we not had to wait 45 minutes. (2) the taste was extremely average.
The dessert was interesting - carbonated black sesame drink in a shot glass. Depends if you like black sesame in bubble form. However we had such a bad experience with the main the dessert was not memorable at all.
I just went there for a special dinner this evening and it turned out to be a disappointing meal.
Some of the initial dishes such as thousand year egg with ginger cone, lime / ginger oysters and quail eggs with taro and caviar was nice. But many other dishes turned out to be big disappointments and no surprises.
Overall the place would suit westerners but if my advice is not to waste money at this place if you want to delight your senses
Heard some good responds about the restaurant and decided to give it a try. When I called and made the reservation, I specifically requested a private room to cater 12 people and was confirmed at the time. Somehow 4 days later, a guy called A.J. from the restaurant called me and told me the room was no longer availbale due to someone MORE IMPORTANT needed it. So anyone can imagine how mad i was!!! It's totally Ridiculuos.
Though i've never tried their food, but with this kind of experience, me and all my friends wil prefer to skip this restaurant FOREVER!!
Tried their set lunch menu and found the food really interesting:
Foie Gras Breadpudding: Wow, interesting and nice. Feel like eating 雞蛋焗魚腸
Oxtail Xiao Lung Bao with Caviar: well, so so...... do not like the cooked caviar, quite oily
Pork Lasagna in Vinegar: Taste like 糖醋排骨, very oily as it is composed of a number of layers of thin slice 五花腩. The only good thing to mention is the soft egg yolk on top. Really interesting.
Fried rice: a bit cold and oily
Desert: Cake in Salty Apricot Ice Cream, yuck!
As I was at the balcony, the food gets cold quite easily. Major comment on the food is too oily and not healthy. Interesting food to try for once only. They should allocate some veggie into the menu.
A group of us had dinner here recently. Judging on the almost full restaurant on a week night, being awarded a Michelin star helps pack the customers in. Almost everyone in the restaurant chose the Chef's menu, the more expensive choice of the two dining options available at over $1,000 per person. The other is the tasting menu at $680 per person.
I get fusion cuisine and appreciate it when the outcome is pleasing. Sometimes it works, and sometimes it doesn't. Bo Innovation is an example of how one can take the concept so far that the result becomes pretentious and unappetizing. Every "course" was barely a mouthful of food at over $100; some of the dishes were downright bizarre and stomach turning. Take for example the raw clam- this course was served with a frothy green concoction that was meant to be downed after the clam. The green liquid was "just like a bloody mary without the tomato". It tasted like lettuce that had gone bad, and combined with the raw clam, the two resulted in an aftertaste that was remarkably like vomit. There was also a pair of tweezers among our silverware. No, we weren't supposed to groom our eyebrows with them, the tweezers were for picking up a piece of paper thin fish with two rows of powder sprinkled over it.
The food, after all the manipulation and artistic interpretation they were put through, just did not taste good. Period. The prices were apallingly, shockingly expensive, and what I got was definitely not worth it. It was a friend's idea to go and I was a guest, but all agreed that this place is overrated, with strange food combinations that don't work, and service that was simply not up to par.
If you're thinking of giving this place a try, even if someone is paying, you're better off going somewhere else. The entertainment value was high though, after a few courses we just had to laugh each time a new dish was presented, it was just so comically pretentious.
主菜四款，分別是千層豬肉麵、燒鴨汁叉燒、Dsih of the Day的羊肉及Fish of the Day的烤魚，我們人多，當然是一人叫一碟，再自己將食物「分子」一番，齊齊分吃。千層豬肉麵的英文是「Pork Lasagna」，原來是一片片的豬肉，用香醋煮腍，用如千層麵般一片片疊起，再加隻蛋在面的，賣相靚絕。吃起來，味道很香很濃味，很好吃。如坐在身旁的食友阿四所言，是「有驚喜」，值得一試；Disk of the Day是煎羊扒，分為六小粒上檯的。吃起來沒有什麼羊羶味，軟腍鬆化又美味。食友也說，這味菜也不「分子」，但分子不分子不要緊，好吃最要緊，這裡的功夫，是不錯的；我要的一味，卻是第三款的燒鴨汁叉燒，是最平平無奇的一款。叉燒看樣子是半肥廋，但燒得太乾身，比起羊肉及千層豬肉，皆要遜色。也同意另文食友Siu Dee的意見相若，就是食下食下，也不知自己在吃燒鴨定叉燒了；最後的一味Fish of the Day是燒鱸魚，沒有吃了，看賣相，可是不錯的。
使用Facebook登入
vs
vs
共6篇食評
a little disappointed?
Value - Not cheap
Service - good, attentive, but not over-done.
Food:
I had
- urchin with ink pasta
- sesame coated scallop
- xiao long bao
- friend rice with roe
- oyster
- pigeon
- banana and chocolate
- dessert sample
(not necessarily in this order)
urchin - pasta was good, urchin was a bit dry, not that fresh
scallop - pretty average,
xiao long bao - good, the inside actually tasted like thick soup in an actual XLB
rice - pretty tasty, roe gives the dish a good texture
oyster - interesting with the ginger ice, but not sure if it is 'that' fresh
pigeion - very good, meat was tender and moist, prop my favourite (also I love meat)
banana - chocolate was great, but dont think it was the right compliment for the banana
dessert sample - macron had good texture, but filling too intense (I think fillings in macrons should be on the subtle side); butternut pumpkin+cumquat had texture of cane sugar, a bit too much on its own; fried glutinous ball with chocolate filling; too much rice, so more chewy then soft, not enough chocolate (I was expecting chocolate to ooze out as if I've just cut a chocolate cake)
Overall: I was not blow away after all the hype about the place. very hard to rate this place as it is not your usual restaurant. Quality of ingredients are above average, taste is average, texture is nothing extraordinary, 'innovation' is above average.
would i go back, probably not. (1) i'd rather real food, even if it is tasting/digestion menu (2) I didn't walk away thinking 'wow, that was something else', even though I assume that is suppose to be the purpose of the restaurant (3) chef never came out to greet the guest; I think it is a must for a restaurant like this.
ALSO, just as we got into the lift in our apartment, my dad said he's got an upset stomach... but so far so good for me...
評分: 味道 3 環境 3 服務 4 衛生 4 抵食 2
0個
查看結果
Ace~
共5篇食評
為何摘星?
以學生哥黎講..好貴...真係儲左好耐,死慳死抵..為一餐
為的係避開12月31日, 避開貴d既menu,避開人群~
很久以前,黎幫襯過佢既lunch, 已經夠晒難忘
份子料理la, 有趣既材料配搭, 而最難忘係佢地既鵝肝
當時埋單幾百, 已立志試佢地既dinner
今日,如在下所願...
因為朋友臨時有急事, booking要由29轉左30, 初頭book位時話要坐出面
好彩最尾都安排到坐番餐廳入面, 因為同朋友仔都唔食煙, 驚出面有二手煙~hee
餐廳係2樓, 搭lift上去, 一開門, 已經見到幅巨形星級大廚既相, 一個冇番咁上下自信既人都咁夠guts 做到...
入到去, 一坐低,指定動作,俾人屈水, 就是但一樽distilled 吧, 反正sparkling 都不太討好...
係呢度已經睇得出呢間餐廳係一間有良心既餐廳, 枝水收60蚊而已, 什麼panna(在下對水冇硏究,但都知貴極有限) 好過那洲際排房, 一枝evian 膠樽水..收在下過百,明屈明搶
接著就係一位好風趣既server 介紹menu, 好gag地講出其實佢地餐廳得2個menu, 基本上唔駛點簡....係tasting menu 同christmax chef menu 我地簡左後者, 應下節嘛..,每位盛惠$1380
order 完之後到酒...講真...在下係學生,真係俾得起餐飯..已經好叻仔
bar tender 見到在下攞住個酒menu 睇ar睇...都自覺走過黎問駛唔駛幫手, 在下都唔怕魚咁同佢講...在下真係對酒冇咩硏究..真係唔識choose..話埋俾佢聽..成枝真係飲唔晒..2個學生...咁佢都好nice 介紹左一枝half bottle 既 foradori, 意大利的, 才300幾,match 番今日d 菜,
佢冇一sell就sell 最貴, sell 左中下價錢,在下真係好感動...因為唔係就好embarrassed..個情況,問佢推介,但如果佢推介最貴果d,在下又叫唔起,但又唔好意思唔叫,叫得佢推介就者係信佢... 所以呢枝酒你問點好味法,襯唔襯d食物,whether full body or fruity, 在下一概答唔到,但在下話到俾你聽, 真係好味, 因為枝酒係一位會從客人角度出發去choose 酒同唔係掛住掠客人銀兩既酒師推介~
講左咁多無謂野,入正題: 前後total 15 道菜:
第一道: nitro strawberry champagne
係一道真係好special, 真係好wow experience既前菜, 一d用strawberry 同champagne 整既cream 放落 一個 裝住 -196度既nitrogen 到將佢變成固體... 一路滾ar滾ar, 變左粒糖,成枱都係煙, 跟住server 叫在下用啖水濕下個口先,在下就係咁易飲啖,咁就出事,成粒放落口時,成粒糖即刻痴實晒個口, 同埋條脷...因為太凍既關係...我懷疑條脷係灼傷左少少,當然,過左2分鍾到,係完全冇晒事, 味道呢就...ok la, 唔特別..係食法特別者...食完之後,都叫朋友仔飲啖水飲大啖d, 濕番晒成個口, 佢冇中招..當然話ok好味la...難為在下做左白老鼠, 之後見到隔離枱食..仲要係lady first,果2個女仔..haha 放落口時隻眼大到..個嘴o到....
第二道: oyster
一道在下十分欣賞既菜, 用少少青檸汁加上生蠔,重點係d 薑蓉冰, server 介紹好似食緊白切雞點薑蓉, 但而家係生蠔,d薑蓉變左凍粒而已~ 成隻放落口, 生蠔味出晒黎,跟住係薑蓉,一個好特別既match, 但又真係幾好味~ 估不到~wow experience, 少少遺憾,朋友隻生蠔有d沙
第三道: carviar
魚子配d 西芹味泡泡, 仲有粒用鮑魚汁做既jelly....味道就ok la, 在下唔太識欣賞,粒jelly 都食唔到好濃既鮑魚味, 但d魚子都ok 既~ 俾個average la 呢道菜
第四道: toro
呢道菜好impressive, 因為話俾在下知魚生唔一定係點wasabi同豉油,
一塊極度新鮮既油甘魚...上面有勁多塊金泊...(勁worry會中金屬毒
出奇地好味, 個芝麻sauce 酸酸地, 唔會掩左油甘魚既鮮味,反而令佢既鮮味再發揮得好d
2種味唔係搶大家味,而係配合番大家, 一絕~ 俾個good 大廚 alvin
第五道: iberico36
睇個名根本唔知食咩~hah
係用洋人火腿 (在下估係parma ham) 包住d korean 粉絲, 而d粉絲係用左法國mushroom浸左一日一夜...上面用左d用onion打成既泡泡(server係咁講)
一啖放落口, 火腿味就夠晒,但d mushroom味呢就真係食極都食唔到ha
但又真係幾好味既, 同朋友仔一致認同, 高級version 既中國炒面~haha
第六道: 小籠包
上次黎食lunch 已經好想試,無奈緣慳一面, 今次另外order 的, 一道如假包換既份子料理
一層好薄既衣包著d湯汁, 而湯汁係用小籠包既料做的,一放落口, pop一聲,d汁爆晒出黎,
無疑,的確係怪怪地...但真係小籠包味,一道好得意既菜式~ 一讚
當然, 味道係唔會追得上鼎泰豐
本身都想試埋個"立"味飯雪糕(另一餐廳招牌菜)...無奈在下唔食'立'味...
有人會話, 好地地正正常食番個小籠包未得law, 做咩鬼搞咁多野,搞咩份子料理,咪又係放落口
道理好簡單, 有人著armani,有人著baleno, 冇話邊個對同錯
it depends whether 有冇心去 追求~ strive for the best, strive for the innovation~
食物係用黎飽肚, 但美食係用黎品嘗~ off 左topic tim...keep on~
第七道: pea shoot
個湯係用豆苗做成...真係exactly 豆苗味...都幾難接受,朋友仔就好似麻麻地接受到
在下反而冇咩問題, 另外配上炸九肚魚~
一啖湯, 一淡九肚魚~ 又係一個好新鮮既配搭
第八道: duck egg
先用豉油浸好d腸粉, 裏面包住成隻鴨蛋黃, 隔離有d yak cheese, 上面係一大堆黑松露~
食時用spoon吉落中間,吉爆個蛋黃...雖然之後既賣相係幾核突...黃色一pat 野...
但出奇好味, 蛋味加埋d cheese, 用腸粉索起晒d汁...好香cheese味, 又夠滑, 加上深愛既black truffle 味, 的確無得彈
p.s. 呢間餐廳唔可以話係中式..基本上...因為佢地係用世界各國材料,日本和牛,外國黑松露, 配上中式既煮法, 就連米芝蓮一書都把它評為多國菜~ 不愧葉局長係頭條日報話係去到盡既中菜, 餐廳叫自己做extreme 中菜, 的確煮法令我們中國人都wow 一聲
第九道: scallop
一隻好新鮮既scallop , 半生熟, 上面係一層炸過既芝麻, 增加口感, 有2 隻sause 配番~
一隻係香茅~ 估唔到會咁夾, 十分好味, 香茅味夠晒濃,夠突出,一食醒晒神,但又唔會遮晒scallop 新鮮既味道...而另一隻sauce就係唔記得左, 唔太outstanding
另外配d 提子jelly~ 又係一道滿分既前菜~
第十道: ocean trout
三文魚, 用smoke的方法去整
配上一隻好特別既sauce...server 講出黎我都o 左
唔係點豉油,係...柑桔....呆了一呆...哈~食左一舊之後,在下同朋友仔都讚不住口,
柑桔味俾到一種refresh,light 既味道, 配番重味既smoke salmon, 夾晒~
伴菜有沙律,哈..用咸柑桔汁整既沙律,咸味唔係好濃,都ok好味道hee
wow experience, 俾多個gd 大廚!!!!
就係咁...一口氣完晒十道前菜.....keep on
到主菜~
第十一道: turkey
其實呢個係congee 黎, 不過係火雞粥..當然,火雞味係食唔出的,上面又係一大堆黑松露
所以個粥好香~hee, 粥底夠綿,但基本上係冇米...係一d好濃既粥水,算係咁,都好食
但重點唔係個粥度....係中間...夾住塊鵝肝...
之所以在下咁記得呢間餐廳...就係因為佢既鵝肝....
食過好多間好既鵝肝, chesa, 秋田, 另外鴨肝spoon,amber,caprice, petrus, steakhouse
真係冇一間做得好過bo innovation...
有d就靠大塊,有d仲有根tim...有d唔夠肥...
但bo,,,唔大塊, 一啖放落..基本上用條脷頂一頂...成舊唔見左...
真係會滆左
真係無誇張到~ 當然,再次一試難忘
第十二道: M9和牛
呢道菜用左中國sauce, 自制四川spicy sauce, 當然...spicy 既程度係好weak, 係咁易吊一吊味, 牛係用左日本和牛, 我估3-4成熟la, 因為入面仲係血紅色, 配左d'炒面'~ 一d炸薯絲~
sause 冇咩特別, 薯絲都ok, 係個和牛,真係好好味, 唯一嫌唔夠肥ha
但已經好過megu 果個so called 火焰牛肉了....
第十三道: bo fried rice
呢一道菜...係在下因為食完十二道之後..都唔夠飽時...問waiter的haha
除左因為佢細碟..都因為在下大食haha
在下同一個server講..在下幾worry 唔夠飽,介唔介意我額外order一個fried rice(名物之一)
估唔到佢即刻同在下講~ no worry, 我送俾你地...在下同朋友仔即時odd 左...送?
即刻感動晒...'lum"晒
第十四道: christmas spirit
這是一個3 款甜品黎的, 相中左手面係wild turkey icecream, 用左唔知咩咩火雞酒, 放落個雲呢拿ice cream, 好重酒味..淨係知ha
中間係chestnut bread pudding with rum, rum酒加栗子面包布丁...一開始以為會好難食..因為食過幾令人反胃既bread pudding, 但呢間做得好好, 好似軟身d既西多士,加埋d 栗子,同rum 酒... 同朋友仔一致覺得係最好味既dessert
右面係volka cranberry 既冰粒~ 真係略嫌酒味重左dd, d cranberry 味淨係睇到佢d顏色,味道真係食唔出...
小插曲
食完呢個, server 係枱上會放d一碗裝住洋紫荊花瓣同jasmine 香精, 再一次倒d -196度既nitrogen 入去, 又係成枱煙.... 但今次d煙係有jasmine香味la~好香ar...
題外話,server 話~如果係一男一女黎,個男仔係應該吹d煙俾女仔haha 呢個叫jasmine kiss~haha
of coz...在下同朋友仔都係男孩子....唔好搵d咁既野黎搞
第十五道: petit fours
最後的中式甜品, 用一個籠裝住, 賣相滿分~
有chocolate 煎堆, 拖肥糖, 有個椰子咩咩(唔記得)
同埋一個...好得既marcaron~香茅味既marcaron...臨尾都要整番次wow experience, 好好味
總括黎講, 呢一餐真係好特別,好唔好味就見仁見智, after all 大家條脷係唔一樣的,好唔好食唔會好客觀, 但在下見咁多喊面...9 個ar...out of 20幾個食評....特登用呢一大篇幅向大家推介呢一間咁有heart 既餐廳, 人家開餐廳唔係為你掠你水,而家分享其廚藝, 呢d餐廳係香港少之有少...
食物一欄~ 滿分~
服務:
所有server 都係well trained, 特別有2個waiter, 介紹menu 時真係好pro, 想借呢度向佢地表達謝意, 為呢一餐綿上添花~ 佢地真係好自豪地介紹每一道菜, 會介紹用咩材料,點整,應該點食(一啖過定切開),用咩餐具,很有heart, 去過咁多間餐廳包括caprice, 都無法做到咁自豪~另外一個waitress, 哈哈, 好好笑容, 講野時都好似笑緊haha 俾到人一種好開心既感覺
環境:
始終佢地用好靚既料,food cost應該都好高,d liquified nitrogen 應該都唔平, 應該大部分資金攞晒去食物度,無疑,個decor 同環境係比唔上d 5星酒店, 同埋都比較嘈, 始終餐廳比較細, 但咁先至似中菜既,有番d人氣~
但d 廚師同waiter 既passion 已經令成個atmosphere 同environement攞足分~
p.s. d 廚師,係手臂真係有'廚魔'2個字....真係寫個服字
抵食:
食得咁開心,炒飯都送埋,d料又咁靚...3500,值晒la!!!!!
淨係食廚師d心思都值番晒係度
為答謝呢間餐廳,決定來年拉大隊去食佢既lunch(一定多多幫襯)~同dinner(有銀兩的話)
後記:
今次呢餐係在下向一個好朋友陪罪, 上次請佢食element 既megu...2千幾銀,但大失所望而回,無論食物同服務仲有很大的進步空間,無怪乎俾人踢出米芝蓮推介餐廳
今次既題目為~ 為何摘星?
以上咁大篇幅就係解釋點解一間咁有heart既餐廳可以摘下米芝蓮星..
及想問下...點解一間咁有心既餐廳會係2009年俾評審團摘走左一粒米芝蓮星?...百思不得其解
評分: 味道 5 環境 5 服務 5 衛生 5 抵食 5
1個
共有2 人投票
查看結果
Toebe
共162篇食評
一試無妨，夠，at least for lunch
西蘭花做的rissotto加少少truffle，把西蘭花durk碎似rissotto甘啦
蝦餃加黑松露，無乜特別
臘味飯雪羔，一咬下去會噴白煙，ham ham地有肉味，但唔知乜肉，得意
鵝肝麵包布丁其實是港式焗魚腸，用鵝肝replace魚腸，油Ｄ滑Ｄ香Ｄ，聰明
Pork Lasagna好味，但隻蛋太實冇特別
鴨兩食，pan fried 同香酥，一般
炒反兩啖
dessert兩味
第一個是ham ham地的ice-cream
跟住係apple水晶包，幾好
真係唔夠飽的
評分: 味道 3 環境 4 服務 4 衛生 4 抵食 3
0個
查看結果
Ali~!
共14篇食評
BO innovation under T3 :)
Oyster
It was prepared with spring onion, lime and ginger snow. Quite a innovative way to make this appetizer, it tasted refreshing for us to start off with this 'journey of food'
Dan dan noodles with grilled salmon roe
they've used angel hair to replace dan dan noodles. i liked this dish even though i felt more like having pasta
Langoustine
It was glazed with English mustard and there was cauliflower risotto beneath it. very well made and cauliflower was my favorite, which made the risotto not too heavy
Xiao long bao
haha i know this doesn't look like xiao long bao at all! it looks SO cute, and it was suggested to swallow the whole thing up in 1 bite
John Dory
it was served with yunnan ham sauce/ powder and a chinese-type of melon. a bit too salty because of the ham sauce, i prefer it go with other lighter sauce since that melon is usually flavored with something lighter.
Iberico
started with main course, i had Iberico, which was prepared with sweet and sour sauce (my fav!) and lychee jelly was placed on top
Fried Rice
it was made with crab roe. was a bit dry but still tasted nice
banana with chocolate
it was ok, since i'm not a fan of bananas. would be nice if there would be combinations of some other fruits (i.e. berries) with chocolate
Jasmine kiss
haha this was so fun! it was not edible, but to smell!!! blow the smoke to the person sitting right opposite to you
Dessert set
There were macarons, some traditional chinese candies with a western twist, i.e. fried Chinese pastry with chocolate inside, Chinese date candies. The macaron was my favorate as it had a bit of lime flavor, and it was not so sweet. gave us a pleasant end for the whole journey of the night.
just one tiny thing to criticize... i found it a bit annoying when the guy who served us kept repeating 'excuse meeeee, madam and SIRRRR' every time he presented us with the dishes... he could have introduced them in a more natural way. but overall, it was a nice dining experience
評分: 味道 4 環境 4 服務 3 衛生 4 抵食 4
1個
查看結果
FL
共1024篇食評
淺嚐米芝蓮二星店
帶子丸
牛尾小籠包, 面頭鋪上魚子
鵝肝布甸
厚厚既五花腩
煎安康魚
欖菜炒飯
有汽芝麻糊
水晶肉桂包
裝修並不算華麗，換上的是簡約而舒適，陽光打進餐廳內，寫意。看到半開放式的廚房，廚師也不少，但人人都在專心地做，感覺很專業。後來朋友提一提，原來樓面的人手更是充足，真是不惜工本的去經營。
中午套餐，可選兩位點心、一款主菜，店方有指定甜品供應。跟朋友夾好，大家叫不同款式的點心和主菜，這樣大家都可以試多一點。
先說一下點心，每款都是精緻誘人，印象分爆燈。魚子醬牛尾小籠包，故名思意是小籠包上面鋪上一堆魚子，皮是可以，但牛尾味道不太突出，肉汁亦不豐富，反而吃到魚子的香味。個人認為，始終是傳統的小籠包比較好吃。
另一款點心是帶子丸，有兩粒，用一隻長碟盛著，又是吸引。坦白說，吃不出帶子的鮮甜，亦說不上什麼彈牙口感，質感反而是偏稔身。
朋友點的兩款相對出色，鵝肝煎餃子，只得一隻，唯有切開一半。煎得香口，皮脆而不失煙韌感覺，有一點點的鵝肝香，幾好；鵝肝布甸是焗得又香又脆，外層鬆化，只嫌鵝肝香味不足。
主菜方面，煎安康魚是十分的正常，經店員介紹，原來是鋪面像蝦子的東西，其實是金華火腿造成。魚肉尚算嫩滑，可是味道偏淡口，很普通的。
另一主菜反而有驚喜。厚厚的五花腩肉，頂頭加上一隻蛋黃，好吸引呢！雖然五花腩是超厚身，卻完全不覺得肥膩，肉質極度鬆化，近乎入口即融，還有頗重的醋味，是非常的好吃。蛋黃只有一隻，朋友吃了，評語是普通。是很好吃的五花腩，不過份量實在太大，細食的我們根本無法完成，店員見我們吃剩了，問及原因，雖然已表明是份量太大，看見他卻是有點不悅，蠻有性格的，或許這就是能打入全球一百大的其中一項因素。
每人還有一碗欖菜炒飯，飯炒得好乾身，粒粒分明，欖菜味道不會太咸太搶，有水準。
最後是兩款指定甜品，先是有汽芝麻糊，相當特別。店員建議不要攪拌，直接用飲管吸下便可。說不出是什麼味道，係不錯的，尤其喜歡那種有汽的感覺，好有趣，印象亦最深。
水晶肉桂包，中式的水晶包，餡料是肉桂，再以Apple Crumble的做法。肉桂香不重，但外皮煙煙韌韌，又香口，滿意。
有人請客，在此再次說聲多謝！
評分: 味道 4 環境 4 服務 4 衛生 4 抵食 4
3個
共有6 人投票
查看結果
共120篇食評
A pretty good meal
I must say that I don't really like the space they currently occupy - the last place was slightly better. I can't really say why it is, but it just wasn't very warm and inviting. But the bright lighting did make it easier for picture-taking...
Given that I haven't been back to the restaurant in a while, the Chef's Menu was the appropriate choice for the evening. Here goes:
Pomelo sunrise nitro-bomb - OK this is really gimmicky, probably designed for people who haven't been exposed to molecular gastronomy. A dollop of foam flavored with pomelo and tequila is dropped into a bowl that has been frozen with liquid nitrogen, quickly freezing and hardening it into a very cold meringue. Once in your mouth it sticks to your tongue much in the same way as licking a cold piece of metal on a snowy day. It numbed my taste buds for a while, and leaves me wondering why the chef would do this to me right at the start of the meal...
Oyster: spring onion, lime, ginger snow - the French oyster used (didn't ask for the origin) was very rich and creamy, with a very long finish. The spring onion flavor mixed with ginger granita made for a classic Chinese combo of 薑蔥. A sip of Champagne washes it down and cleanses the palate.
Caviar: abalone, congee - the congee has the viscous consistency of baby food, but not sure what the cubes of jelly are made of (abalone essence?). The caviar was very tasty indeed, and the whole thing was pretty yummy.
Noodles: "dan dan", grilled salmon roe, mixed herbs - one of the best dishes of the evening. This would be my first time having salmon roe that is grilled, and I'm not used to them being this dry. But the combination with the angel hair and the spicy sauce was great. Next time I'd ask for a big bowl for take-out...
Mussel: saffron essence, lychee foam, crispy lip - this brings me back to my meal at El Bulli, where I had the essence of mussels in a "ravioli". This time the chef has extracted the essence of mussels and made a cold soup flavored with saffron. The savory taste of the sea is then combined with the sweet, fragrant taste of lychees sitting on top as a pile of foam. Mixing the two makes for an interesting experience for one's taste buds. There's a piece of deep-fried mussel lip on the side but that's not really important...
Toro: foie gras powder, freeze dried raspberry, mustard herb - we were asked to use tweezers to roll up the toro so that the powder is wrapped inside. The toro might be real thin but the flavor has come out thanks to being lightly seared. I must say that I didn't really get the taste of foie from the powder - it just tasted a bit meaty. The raspberry did have a distinctive enough taste, though. Pretty yummy and interesting.
Baby food: "mui choy kau yok" - twist open the tops and the contents of the warm jars are revealed - a brown custard at the bottom which taste of fatty pork, and the foam on top which tastes like preserved vegetables. The combination of the two is the classic Chinese dish 梅菜扣肉. While others thought this was a little too salty, I thought it stayed true to the taste of the original dish as it was meant to be enjoyed with rice. The big baby in me found it really enjoyable and the jar was empty in no time.
Molecular: "xiao long bao" - the classic Shanghainese pork dumpling xiao long bao (小籠包) has gone molecular. The thin flour skin has disappeared, and now we get the classic molecular "ravioli" which contains the essence of the dish - steamed pork and juices. The thin sliver of vinegared ginger on top adds the finishing touch.
Foie gras: spicy sichuan chives sauce - the last time I had steamed foie gras was the foie gras xiao long bao at Le Platane in Shanghai when Justin was still around. This was much, much better. The blocs of foie were so tender and succulent, and the addition of bean sprouts and yellowed chives - along with the starchy, spicy sauce - turned this into something decidedly Chinese.
Salmon: fermented black bean, honey, pickled "bak choy", ginger shoot - most certainly my least favorite dish of the evening. The salmon was slow-cooked so it was still kinda raw and tender, but the flavors were off. Somehow the combination of honey and fermented black bean (豆豉) just tasted funny.
Langoustine: preserved duck egg, english mustard, cauliflower risotto, black truffle - my favorite dish of the evening. The langoustine was just coated with the salty egg yolk (咸蛋黃) with a bit of mustard to give it more kick. I have always loved this preparation and this was no exception. To have another taste of Alvin's famous "risotto" was even better. I remember this well from a few years ago, and the full flavor of the truffles (no doubt a few drops of truffle oil were added) just lingered in my mouth. Thank you may I have another...?
Wagyu: M9+, black truffle soy, "cheung fun" - another highlight of the evening. Yes, the beef was tender, juicy and fatty, and sprinkling sea salt on top and rubbing black truffle sauce on it made it tasty. But the real winner were the rice noodle rolls - cheung fun (腸粉) - which were stir-fried with the same black truffle soy sauce. And I thought that Victoria Seafood's cheung fun stir-fried in XO sauce was good... this one just blows it away.
Pre-dessert: black sesame soda - a great palate-cleanser, kind of. Drinking a mixture of carbonated and slightly acidic soda with black sesame soup (芝麻糊) was a lot of fun. We were sternly scolded when we tried to stir the mixture with the straw, as the motion would break up the bubbles in the glass...
Dessert: banana ice cream, poached banana in "shui jing fang" - both parts of the dessert tasted pretty good, although personally I have never understood the attraction of deep-fried ice cream.
The restaurant poured us complimentary glasses of Moscato d'Asti, which went nicely with the desserts.
Finally we have the petits-fours. The osmanthus macaron was very, very nice as I love the fragrance of the flowers. The chocolate-filled sesame balls (煎堆) paled in comparison.
Alvin did make an appearance in the kitchen towards the end of our meal, and he looked very different than I remembered - no glasses, no highlights in the hair, and in general just a lot more toned-down. Fortunately, what hasn't changed is his creativity. Do I think the Michelin people were overly generous with their stars? Yes. But there's no denying that I had a wonderful meal here tonight, and I'll look forward to returning for more of Alvin's goodies.
original blogpost with notes on wine: http://chi-he-wan-le.blogspot.com/2009/06/little-molecular-fun.html
評分: 味道 5 環境 3 服務 3 衛生 5 抵食 4
0個
共有1 人投票
查看結果
(非會員)
失望的一餐
評分: 味道 1 環境 3 服務 4 衛生 4 抵食 1
0個
共有1 人投票
查看結果
e00000
共3篇食評
Way Overated
We ordered the tasting menus + 2 bottles of wine.
The appetizers were acceptable. Different, and the fusion aspect was interesting. Dishes were small and dainty which again, was acceptable for appetizers. Included in a few appetizers was a dish of 4 different pieces of sashimi with different sauces, which were fresh, but frankly I didn't come here for sashimi.
The mains were appalling. We had to wait 45 minutes for our main courses FINALLY arrive, after having (politely) asked the waiters repeatedly and the restaurant being less than 50% full. The mains were extremely disappointing because (1) the portions were SO small, similar to 1 appetizer and we would most definitely not been able to differentiate this as the main had we not had to wait 45 minutes. (2) the taste was extremely average.
The dessert was interesting - carbonated black sesame drink in a shot glass. Depends if you like black sesame in bubble form. However we had such a bad experience with the main the dessert was not memorable at all.
I would not recommend this restaurant.
評分: 味道 2 環境 3 服務 2 衛生 4 抵食 1
0個
共有3 人投票
查看結果
共2篇食評
Disappointing
Some of the initial dishes such as thousand year egg with ginger cone, lime / ginger oysters and quail eggs with taro and caviar was nice. But many other dishes turned out to be big disappointments and no surprises.
Overall the place would suit westerners but if my advice is not to waste money at this place if you want to delight your senses
評分: 味道 2 環境 3 服務 3 衛生 3 抵食 1
1個
共有1 人投票
查看結果
heroes chef
共3篇食評
米芝蓮2星?
評分: 味道 1 環境 3 服務 2 衛生 3 抵食 1
0個
共有2 人投票
查看結果
Ar Shui
共1篇食評
Worst Service ever
Though i've never tried their food, but with this kind of experience, me and all my friends wil prefer to skip this restaurant FOREVER!!
評分: 味道 4 環境 4 服務 1 衛生 4 抵食 1
1個
共有1 人投票
查看結果
共72篇食評
Interesting
Foie Gras Breadpudding: Wow, interesting and nice. Feel like eating 雞蛋焗魚腸
Oxtail Xiao Lung Bao with Caviar: well, so so...... do not like the cooked caviar, quite oily
Pork Lasagna in Vinegar: Taste like 糖醋排骨, very oily as it is composed of a number of layers of thin slice 五花腩. The only good thing to mention is the soft egg yolk on top. Really interesting.
Fried rice: a bit cold and oily
Desert: Cake in Salty Apricot Ice Cream, yuck!
As I was at the balcony, the food gets cold quite easily. Major comment on the food is too oily and not healthy. Interesting food to try for once only. They should allocate some veggie into the menu.
評分: 味道 3 環境 4 服務 4 衛生 4 抵食 2
0個
查看結果
LP
共675篇食評
米芝蓮二星
早在十一月還未評分時, 因適逢生日, 想找間有特色的食肆來試, 分子美食聽久了, 但價錢不便宜所以就卻步了, 但原來這裡有午市套餐, 就這樣展開一個美食尋找之旅
一坐下侍應每問是否第一次來, 之後就很詳細的講解每樣食物, 服務上算是很細心. 兩個人就來兩個套餐來分享品嚐
臘味飯雪糕 - 很的骰的用小砂煲裝著, 一嚐有很強烈的臘味味, 那質感很幼滑, 和窩巴同吃, 一軟一硬, 雙重口感
野菌粉果 - 只簡單的放下野菌在粉果上, 效果上沒驚喜, 但勝在粉皮不會過黏
鵝肝麵包布甸 - 鵝肝味很香濃, 加上油炸鬼放面, 很是香口
黑松露蝦餃 - 蝦肉很新鮮大隻, 餃皮也夠薄
香煎鱸魚 - 外皮煎得很香脆, 魚肉異常的幼滑, 只簡單的點上海鹽, 立即令食味提高, 而露筍用上糖漿包著, 口感很清新
慢煮法國雞肉 - 侍應說這道菜像中菜的乞衣雞, 雞肉肉釀上一些材料, 肉質鬆化
欖菜炒飯 - 飯身雖偏油, 但飯炒得粒粒分明, 加上欖菜夠惹味, 不錯
蛋糕慕絲 - 慕絲軟滑, 甜度亦適中, 吃下真是個美好的完結
很久也未試過這樣細嘗一頓飯, 不理評審是否合理, 但這裡絕對是可推介的
評分: 味道 4 環境 4 服務 4 衛生 4 抵食 3
1個
共有1 人投票
查看結果
共1篇食評
How did they get a Michelin Star?
I get fusion cuisine and appreciate it when the outcome is pleasing. Sometimes it works, and sometimes it doesn't. Bo Innovation is an example of how one can take the concept so far that the result becomes pretentious and unappetizing. Every "course" was barely a mouthful of food at over $100; some of the dishes were downright bizarre and stomach turning. Take for example the raw clam- this course was served with a frothy green concoction that was meant to be downed after the clam. The green liquid was "just like a bloody mary without the tomato". It tasted like lettuce that had gone bad, and combined with the raw clam, the two resulted in an aftertaste that was remarkably like vomit. There was also a pair of tweezers among our silverware. No, we weren't supposed to groom our eyebrows with them, the tweezers were for picking up a piece of paper thin fish with two rows of powder sprinkled over it.
The food, after all the manipulation and artistic interpretation they were put through, just did not taste good. Period. The prices were apallingly, shockingly expensive, and what I got was definitely not worth it. It was a friend's idea to go and I was a guest, but all agreed that this place is overrated, with strange food combinations that don't work, and service that was simply not up to par.
If you're thinking of giving this place a try, even if someone is paying, you're better off going somewhere else. The entertainment value was high though, after a few courses we just had to laugh each time a new dish was presented, it was just so comically pretentious.
評分: 味道 1 環境 2 服務 1 衛生 4 抵食 1
1個
共有1 人投票
查看結果
Gourmet KC
共5147篇食評
與食友們包場吃分子午餐
第一次來，吃得很滿意。事隔兩周，本來是幾個食友的小局，但大家見在facebook的event時也不繼加入，最後集合14位食友，一起坐在餐廳後半部的長檯，非常企理。是日的目的，是來「掃」佢個餐牌，事實上是日是吃勻了點心餐牌上的每個選擇了，真高興。
上次試過臘味飯雪糕、牛尾小籠包、龍蝦灌湯餃及野菌粉粿，是日除了這四款，試勻了其他的點心。最喜歡的要算是鵝肝麵包布丁，鵝肝味濃郁，口感軟滑，焗得香口，美味；另外幾款點心無論是賣相及味道都正常到唔正常，如煎腸粉、炸帶子丸、炸春卷、炸雲吞等等。而變化就在醬汁及一些材料中，如腸粉的黑松露、帶子丸的香茅汁、炸春卷的青醬餡與及炸雲吞內的黑毛豬腿等等，當然味道是不是很突出是另一件事，味道是幾正常的；
主菜四款，分別是千層豬肉麵、燒鴨汁叉燒、Dsih of the Day的羊肉及Fish of the Day的烤魚，我們人多，當然是一人叫一碟，再自己將食物「分子」一番，齊齊分吃。千層豬肉麵的英文是「Pork Lasagna」，原來是一片片的豬肉，用香醋煮腍，用如千層麵般一片片疊起，再加隻蛋在面的，賣相靚絕。吃起來，味道很香很濃味，很好吃。如坐在身旁的食友阿四所言，是「有驚喜」，值得一試；Disk of the Day是煎羊扒，分為六小粒上檯的。吃起來沒有什麼羊羶味，軟腍鬆化又美味。食友也說，這味菜也不「分子」，但分子不分子不要緊，好吃最要緊，這裡的功夫，是不錯的；我要的一味，卻是第三款的燒鴨汁叉燒，是最平平無奇的一款。叉燒看樣子是半肥廋，但燒得太乾身，比起羊肉及千層豬肉，皆要遜色。也同意另文食友Siu Dee的意見相若，就是食下食下，也不知自己在吃燒鴨定叉燒了；最後的一味Fish of the Day是燒鱸魚，沒有吃了，看賣相，可是不錯的。
跟著來的是欖菜炒飯，炒得乾身又分明，雖然油是用多了一點，但飯的份量恰好，也不相干。吃到這裡，其實也夠飽的。
甜品理應是最後來的，但我們﹝最主要是我！﹞因為要趕著回公司，就叮囑店方「有咩就拿來吧」，結果兩味甜品，也是在吃主菜前吃的。第一味是Baileys味道的慕絲加綠茶汁，咖啡味喝茶味很相配，一時間，真有有喝鴛鴦的感覺，得意！食友Larry還打趣說，還好不是紅色的，不然真的似在吃藥水；另一味甜品是奶沬薑凍，薑味的刨冰很香，加上奶沬，出奇的對味，是盛夏的最佳甜點。我笑說，整大一點，賣一百幾十，絕對可以。
是日也接近包場的了，怪不得要我們落訂金，因為可能不是我們的話，要少一半廚房也可以應付。而是日的服務是很好的，周到又專業。侍應生對每一樣食物的原料及煮法也清楚，值得一讚。
埋單百六蚊有找，不算是便宜，但也吃得很滿意的。當然能跟各位食友一起吃，試勻了餐牌上的大部份東西，相當好！
但見另外的食評說這裡的食物份量偏少，想想也不能說是錯。如果要求份量多多的，也請不要考慮這裡。追求食物味道的，才有理由來一試。當然在我而言，也是那一句，要成千銀來吃個「分子晚餐」，我不會。但百幾銀來吃個有點分子概念，又水準不錯的午餐，也值得一試的。
評分: 味道 5 環境 5 服務 4 衛生 5 抵食 4
3個
共有1 人投票
查看結果