459
30
8
6-min walk from Exit A, Fortress Hill MTR Station continue reading
Telephone
39545918
Introduction
Owned by celebrity Nicholas Tse’s assistant, the innovative and interesting dishes are designed by Chef Nic. Signature dishes include charcoal black garlic bread, truffle puff pastry pizza and aglio olio with salmon and crispy garlic. continue reading
Opening Hours
Today
12:00 - 22:00
Mon - Thu
12:00 - 22:00
Fri - Sun
12:00 - 22:30
Payment Methods
Visa Master AlipayHK Alipay Cash UnionPay
Number of Seats
28
Other Info
Online Reservation
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine Details
Phone Reservation
Reward Dining Points
Delivery
10% Service Charge
Outdoor Seating
Spot payment
About Reward Scheme
Review (508)
Level8 2019-10-21
687 views
今晚,友人有啲旅行難題想傾傾,索性不如食番餐,順便聚一聚。3年前曾到訪過蜆殼街嘅「16 Shell」,當時嘅評語喺有讚有彈,但服務嘅印象就非常好,唔知今次再訪,質素有無提升到!印象中,環境就好似無咩點變,但感覺依然新簇。簡約嘅佈置,一室深啡襯白,配以柔和燈光,牆身上有唔少食物相關嘅剪影裝飾,添幾分藝術味。Mojito $75開始入秋,天氣都涼咗,所以友人喜歡涼涼嘅感覺,就揀咗以冧酒、薄荷葉、鮮青檸及梳打混合而成嘅Mojito,一身清爽嘅外觀,入口涼涼清新,配濃味、芝士嘅食物非常夾。Pink Guava $45小弟就揀杯蕃石榴汁,因為,平常都較少飲,而且,蕃石榴嘅味道本身都幾特別。黑炭黑蒜蓉包 $70呢個黑蒜包喺餐廳嘅招牌,一客賣到$70,感覺有點貴,但雖知黑蒜本身價錢都唔平,佢喺發酵過嘅蒜頭,網上摷摷就知有幾好,如抗氧化。除咗加入黑炭成份,令其成為外觀黑色,其實黑蒜味又唔會話特別得好交關,但整體都好香脆,蒜味亦好突出。蒜蓉香椒白酒牛油汁煮蜆 $130睇番個店名「16 Shell」,有個錯覺「蜆」喺另一招牌菜,其實唔喺,但點都好,都想試試其白酒牛油汁煮蜆。上枱時真喺有陣陣酒香,而蜆隻都算喺大隻厚肉,飽滿鮮甜,最緊要喺無沙,亦帶淡淡蒜蓉及牛油香。搵啲黑蒜包沾埋啲汁,好食,唔好嘥。酥皮黑松露比薩批 $160見唔少客都有點薄餅,而以酥皮做餅底,加上以方形製作,都幾特別。個餅底焗得好酥香,裡面夾有好多黑松露醬,所以,黑松露嘅幽香味好搶,除灑上勁多芝士外,仲混有好多燈籠椒晌裡面,確喺比預期好食。香煎欖油大蒜、白酒汁大蝦扁意粉 $180另一道主菜就揀咗扁意粉,因為,佢哋啲意粉都幾出色。其實,單睇呢碟扁意粉嘅賣相感覺都幾得,啲蝦好大隻,入口唔喺得個樣,爽口而有蝦鮮味;意粉亦做到煙韌有咬口,無煮過籠,更喺好香。時隔幾年再訪,所嚐嘅幾道菜都做得有水準,亦無咩甩漏或出現問題,招呼方面亦好到位,上菜速度啱啱好。可惜無咩套餐或飲品加配優惠……之類,故平均消費會稍微高。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-10-14
20 views
10月份好多朋友仔生日, 絞盡腦汁不停搵好餐廳同美食與朋友慶生。朋友係謝霆鋒 Chef Le Mon fans,我記得網上睇過網上有一間由謝霆鋒助手開設的西餐廳叫「16 Shell」,地址: 天后炮台山蜆殼街6-16號寶榮大廈地下B舖。菜式設計配搭大膽新穎,原來由謝霆鋒親自參與同設計。餐廳必吃推介「黑炭蒜蓉包」首間獨創,麵包黑卒卒,味道帶甜,蒜香味濃,非常特別。前菜點了「 鮮羅勒配意大利黑醋+水牛芝士」, 正宗西班牙風味沙律,黑醋配沙律好開胃,番茄同水牛芝士新鮮中帶香濃芝士香。「 白酒橄欖牛油煮蜆」,牛油味極濃,蜆肉甜美,白酒更提升蜆肉香味,加上醬汁可留起點黑炭蒜蓉包,超正!另外新食物推介「蟹肉意粉配檸檬汁」,蟹肉十分多,意大利粉夠煙韌, 檸檬汁略帶一點點酸,比較解膩,整體上都不錯。加杯新飲品「 pink lemonade」 cranberry + lemonade , 超香甜,覺得好健康。朋友生日梗係要來一個Home made cake 慶一慶啦,呢個「 Tiramisu 」幼滑有咖啡酒香,唔會食到好滯,非常好。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-10-01
562 views
位於天后的16 Shell是香港島著名的鋒味餐廳, 亦係老婆最愛嘅食店之一, 當中佢最愛嘅就係餐廳嘅招牌黑炭黑蒜蓉包, 就算返屋企食飯, 佢都會專程買一客返屋企加餸。😆趁聽日係公眾假期, 今晚我地一放工就黎開餐, 由於未到7點, 客人仲未多。我地照舊先點一客黑炭黑蒜蓉包, 飲品, 再揀其他食物。我地點左House Special嘅蟹肉Pasta同店員推介嘅大菇Pasta, 另外加多個檸檬芝士蛋糕, 兩個人share應該好夠食。😁黑炭黑蒜蓉包餐廳招牌嘅黑炭黑蒜蓉包黑蒜味濃, 香脆而鬆軟, 帶有微微甜味, 非常好食。😍蟹肉PastaHouse Special嘅蟹肉Pasta蟹肉非常多, 蟹肉鮮甜, Pasta汁酸咸味適中, 味道層次豐富。👍大菇Pasta大菇上加左好多芝士, Pasta汁味道香濃, 麵質彈牙, 味道唔錯。😁檸檬芝士蛋糕蛋糕唔會太甜, 芝士味濃, 餅底香脆, 食埋呢個芝士蛋糕, 我地兩個都好滿足。😋Mango Juice檸檬汁 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
上網見到16shell 係由謝霆峰設計餐單😈😈男朋友係霆峰fans 表示好想試就算過海都要食到😚咁就約好weekend 嚟食🤗嚟到點幾兩點keep 住爆場我估食物都有啲保證😚果然冇令我失望🤩🤩🤩竹炭黑蒜麵包真心出色!!麵包熱烘烘☀️一咬落去超級鬆軟💓黑蒜嘅蒜味帶少少酸味好開胃男朋友一口氣食咗四個🤗之後上咗芝士焗草菇💛芝士份量適中啱啱好覆蓋到草菇草菇好多汁💓又冇乜菇嘅腥味👧🏻芝士味道略嫌唔夠味但係入面仲有燈籠椒多個口感👌加返分之後再食酥皮pizza🦖Pizza 有芝士菇同燈籠椒感覺同草菇大同小異令人驚喜嘅係酥皮酥皮好脆💁‍♀️薄薄地唔會好滯🤗絕對係comfort food🦋最後叫多個pasta😈全日亮點🤩海鮮極足料🤩好多好多料Pasta 控表示麵質好彈牙!!!一啲都唔淋😚仲有醬汁好特別😭😭😭未食過呢個味道一試難忘本身話好飽好飽但係都忍唔住食多半碟總結餐廳氣氛好好😚環境好靚廁所好乾淨🦄店員服務態度好好😉👌用餐體驗好滿意意粉真係好好食😂😂😂 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-05-04
2404 views
位於炮台山蜆殼街16號的16 Shell,主打意大利菜。餐廳以黑色為主色,感覺舒適,可以選擇坐梳化的位置,和三兩知己來用膳。黑板上寫著餐廳的招牌菜和午膳精選,還有四款甜品。黑炭黑蒜蓉包 (Black Garlic Bread)來到了,麵包的厚薄適中,吃起上來有口感之餘又不會太大件,面頭的蒜蓉醬十分惹味,蒜蓉味豐富而濃郁。麵包外圍脆脆的,裡面質感軟熟。蒜蓉香椒白酒牛油汁煮蜆 (Paprika Style - Garlic, Spicy Cayenne & Paprika with Wine Butter Sauce) 來到了。白酒牛油汁十分鹹香惹味,味道猶如洪流,衝擊著你的味覺。醬汁口感滑溜,能吃到頗濃的白酒味。蜆肉的尺寸也頗大隻,肉質鮮美飽滿又爽口,一點也不霉,吃落很過癮。🙆‍♀️侍應端上了 酥皮黑松露比薩批 (8 inches Truffle Style with Mushroom, Cheese and Bell Pepper)。這餐廳選用了酥皮作為批底,頗有驚喜,批邊焗得漲鼓鼓、脆卜卜的。朋友吃比薩批時,通常會剩下又乾又硬的批邊,但這款酥皮比薩便不會有這情況發生了。比薩上的餡料主要有黑松露醬、蘑菇片、芝士和燈籠椒絲,面頭配搭少許沙津菜。黑松露醬香氣濃郁,吃一口,香氣充斥著整個口腔。芝士口感軟綿綿,配搭著清新甘甜的燈籠椒絲,整體味道十分豐富,層次十足。海鹽焗鱸魚來到了,魚肉肉質濕潤,水分充足,不會乾爭爭。醬汁味道不會過濃,淹蓋了魚肉和海鮮的原味,表面還撒了少許黑椒去吊味。鱸魚選材新鮮,肉質爽口彈牙。旁邊還有大蝦和帶子作配菜,質感彈牙,能吃到本身的鮮甜味。輕輕咬開車厘茄的表皮,微燙的蕃茄汁在口腔內爆發,頗為過癮。點了一客 Lemon Meringue Tart 檸檬蛋白撻,甜品賣相精緻,令人垂涎欲滴。面頭的蛋白微甜,質感輕盈,好像正在品嚐白雲一樣。中間的檸檬餡味道酸酸的,十分開胃,和甜甜的蛋白十分夾。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)