47
7
0
11-min walk from Exit E1, Sheung Wan MTR Station continue reading
Telephone
23422224
Introduction
You can see classic Hong Kong style decorations like gate with carved patterns, neon lights, and ceiling fans everywhere in the restaurant. It serves a variety of local and foreign craft beer. The deep-fried spicy chicken is a must-try for spice lovers. continue reading
Opening Hours
Today
16:00 - 00:00
Mon - Thu
16:00 - 00:00
Fri - Sat
16:00 - 02:00
Sun
14:00 - 00:00
Payment Method
Visa Master Cash UnionPay
Other Info
Wi-Fi
Open Till Late
Alcoholic Drinks
Cake-cutting Details
Phone Reservation
Delivery
10% Service Charge
Outdoor Seating
Review (62)
個名盞鬼。嘢食好正 Featured Review
Level4 2018-04-30
1956 views
何蘭正,好似講粗口咁,一聽就知呢間係玩嘢的餐廳,裝潢設計模仿港式懷舊茶餐室,又話自己賣鬼佬涼茶,未到之前,我猜她是鬼佬大排檔,以為賣漢堡包、意粉及中式點心麵飯等的酒吧食品,本來只打算貪好玩來飲杯酒,估唔到食物非常有創意且美味,意料之外的十分滿意! 位於卑利街的斜路巷仔,屬於蘇豪區,老外及新世代的集中地,周四晚上,門面坐滿人不奇,因為背景懷舊,正好組成了兩張有趣華洋共處之畫像。 旁邊廣告水牌標榜的是本地啤酒,是同樣玩嘢的少爺啤、麥子等牌子。 推門踏進,先經過好不熱鬧的酒吧,再向前走見開放式廚房。 餐桌佈置有其風格,又幾盞鬼! 紙餐巾都有個正字,紙餐單上有別緻的黑白畫照,仲扮到好似有自己出品的醬油。 飲酒肯定唔會唔好玩,力推本地啤酒,鹹檸啤、孫悟空、獅子山下、香茅,就連一代宗師都有,真係勾起我的好奇心。 入口啤酒款式都唔少,慢慢揀唔駛急,飲酒無需加一,但貼士無任歡迎,呢個安排幾好! 食物品種不及酒多,一頁紙寫晒,九款小吃、七款大菜及兩款甜點。 身為聰明的食客,我們刻意選擇有個正字嘜頭的餐廳推介菜。 "何蘭正"金錢雞 模仿古法金錢雞的概念,但就改用了現代上乘材料。 層層疊疊,賣相小巧精緻,見到成份已經知道得,慢煮伊比利亞叉燒,味道濃郁,質感鬆軟,非常滋味;冰肉是香惹肥美臘肉; 黑松露鴨肝慕絲幼滑,配合香脆的肉鬆窩巴,口感有層次,尚有少許果汁啫喱有助平衡膩感,真是!焗珍寶大虎蝦配魚香茄子蓉、咸魚沙巴翁汁  一道菜兩個意外驚喜,首先醬汁非常特別,感覺成份複雜,集酸甜鹹香辛口於一身,濃郁但沒有過鹹,用來佐飯麵一流。 第二是炸饅頭,炸得非常出色,口感酥脆唔見油,配合濃厚醬汁蘸著食,超夾兼美味。 當然身為主角的大蝦亦稱職,肉厚鮮美。 潮式超軟鴨胸、鴨肝、溫泉蛋配鵝油秋田町米飯  反而期待的鴨肝飯,光芒被前兩道菜搶過。 其實並無出錯,鴨胸預先煎香,惹味豐富, 一小片的鴨肝豐腴無比,溫泉蛋流心,米飯味道濃郁。半乾木瓜配百合鮮奶、雪燕、榛子芭菲 創意組合,最特色是用上半乾身的木瓜,刻意配搭水份高的配料,效果理想,倍增口感。 百合鮮奶風味獨特,整體味道清甜,幼滑中帶爽脆。 Signature Cocktails 有五㰪,完全是茶餐廳飲品的變奏。柑桔檸檬雞尾酒 配 Tequila,成份不高,非常容易入口,酸酸甜甜,清新的味道。 Local Craft  同伴的本地啤酒,新鮮就是好,沒有什麼特別。何蘭正,又真係幾正,原來來了個新廚,從前賣普通的西式食品,現在是創意的國際 fusion,效果出色;酒的價錢正常,區內市價,怪不得生意這麼好,週四晚上除了吧枱椅外全滿座。Soho 區的心水推薦,後會有期! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
I love the new menu Featured Review
Level4 2018-04-12
2218 views
Went here again because the menu has changed.There were some interesting items so I had to go and try them, I found it quite hard choosing the dishes because every dish had some elements that I liked.Started with the Hong Kong inspired cocktails Salty Lemon and the Sweetened Red Bean.The [Salty Lemon] was gin and salted lemon, I really liked the saltiness.The [Sweetened Red Bean] was really pretty, I liked the colourful sprinkles and cream and it was sweet because of the rum and red beans at the bottom.Now to the food!!!!The [Roasted US asparagus with oyster puree, ser wong fun duck liver sausage] was phenomenal because ser wong fun duck livers sausages are guaranteed to be good and they cooked it in the best way by frying it which made it crispy.I never imagined that the frying process could make it taste that intense and all the fats are fried off. By the same concept, I think black pudding could taste just as good deep fried.-Sichuan spicy slow poached pigeon:I chose this because I like Sichuan Flavours and it turned out really good because the texture of pigeon was really velvety and all the meat flavours were concentrated.The best thing was the dried beancurd sheets under the pigeon because it literally absorbed the flavours!If only I had a bowl of plain rice to go with it.-Braised Wagyu beef cheek in satay sauce with seared rice rollsThe beef cheek was soft and gelatinous as expected so it did not disappoint.Beneath the meat was these lovely al dente rice rolls which gave me a satisfied feeling because I just need carbs in my meal to feel full! Finished with the [papaya, lily flower milk, snow swallow and hazelnut parfait].I found this strangely comforting because the flavours were delicate and it was not too sweet.The hazelnuts that were sprinkled on top made it heavenly as the nutty taste and the lily flower milk went together nicely.Overall, I was satisfied with all the dishes I chose. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-03-24
1648 views
係呢個忙碌既香港地,要解除天天工作累積黎既壓力,去老籣飲杯手工酒就最好不過啦😇黎到中環蘇豪區酒吧真係多到數唔到,今次揀左係小巷既呢間何籣正,首先聽到個名都已經好特別,但係咪真係咁正,真係要食過先知🤪明顯地以粗口諧音做店名🤓係香港人,唔會唔明點解既👅.整間店既既裝潢有一種70年代既old school風格,再加上鬼佬涼茶既霓虹光管份外有味道,成件事仲健康左添😝變左最搶眼既影相位了酒吧既座位分佈得好疏,正好有一個小空間比每一張枱既食客一個小天地,正所謂不吐不快嘛.揀好位坐暖就要睇下個酒list先✌🏻上面寫晒酒精濃度,自己知自己咩能力就去揀啦🤔主要以手工啤為主,每杯 $80 / 450ml ✨✨其實望住個酒list真係幻想唔到係咩味到,經侍應推薦選擇左2杯酒分別係"Mo'Mo' Wit 夏日麼麼啤"同"Icy lotus 冰山雪蓮".個人比較喜歡冰山雪蓮,味道比較重,小麥味會岀d,而且回甘,想有after taste既感覺,個人比較推薦呢杯😌😌而另一杯夏日麼麼啤,口味會較清較淡味,另有小小花香,飲落去可以大淡d,可以豪邁飲架😝可能岩d入門級既朋友把酒談歡當然要有小食😍食物menu雖然唔多,但最緊要好食嘛,我就揀左Black Cod Fish 'n' Chips with Soya Mayo n Sesame($138)同埋20hrs beep cheek pasta($148).🐟Black cod fish n Chips 魚柳炸到金黃色,口感good賣相good,而且食落唔會油淋淋,好鬆脆!對於我黎講炸到嫩滑而唔乾身都算係高質🤓🤓配埋醬料好夾酸酸地好開胃😛另外🍝20hrs beef cheek pasta比較普通,又唔係唔好食,只係無咩特別之處同埋份量上比較小!賣到148我就覺得不太值了坐左2個鐘,都差唔多吧,都係時候早d返去休息,做返一隻忙碌既螞蟻😌 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
何蘭正@把酒談心 Featured Review
Level4 2017-12-09
1934 views
這一日,與小姐先去灣仔1963木十豆寸吃台灣菜。然後,搭叮叮去中環Soho的 - 「何蘭正」蒲吧去﹗ 何蘭正,賣鬼佬涼茶 - 啤酒。酒吧裝潢,卻一反常態,極其懷舊且古典,走中國風。店內,有女生穿著如張曼玉在「花樣年華」中的旗袍,坐在木凳上,一手拿著一杯啤酒,深情地凝望著身旁的「梁朝偉」。 我們,決定坐在近門口的木枱,自成一角,把酒談心。 小妹要來了一杯色澤偏橙紅且較為濃味的White Noise Wheat Ale$80,而小姐,則要了一杯帶一層幼滑泡泡且味道淡的紅唇烈焰$80。 已經有好一段日子,我倆,未試過靜靜地坐下來,談心了。有酒,豈能沒有佳餚小食呢? 炸銀鱈魚薯條配$138,芝麻蛋黃醬,可以說,是啤酒最好的朋友﹗炸魚外層薄脆,內裏嫩滑無比,蘸上惹味醬汁同吃,一絕。 薯條,是連皮同炸的條狀,不是小妹喜歡的條狀脆卜卜薯條也﹗ 炸蟹球$88,一客四個炸至金黃的蟹球,小巧的骰。吃時,把蟹球蘸上細滑鹹香惹味的鹹蛋黃醬,再混入醋香有致的紅醋汁泡泡和酥脆天婦羅炸菜同吃,食味紛陳,口感味道豐富。 八爪魚$188,一小碟索價不菲,不過,八爪魚烤煮得十分香腍好吃,外層帶焦香味兒,外裏則細嫩鮮美,混入香滑無比的紅椒蓉與其他配菜同吃,別有一番滋味。 壓軸,來一客頗具創意的甜品 - Tiramisu with Dark Beer$85。甜品杯上層乃輕盈細滑的忌廉泡味,以及混雜了不少香脆甜美的Oreo餅碎,是小妹的最愛。Dark Beer沉澱的中下層,是既濃又苦的部份,由小姐一人獨享。甜與苦,各有所愛,各取所愛。這,就是我們的友誼﹗ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2018-07-05
104 views
星期日hea行中上環一帶,去完pmq, 天氣酷熱要坐底飲杯野呌一呌!一直都想試呢間名改得好正,好有香港特色的酒吧!終於有機會喇!手工啤酒選擇十分多!場內坐位算闊落!是一個啤啤佢,同happy hour 的好地方呀!最驚喜係,除左飲野,估唔到佢地嘅食物質素唔錯!呢個蟲草花大硯好鮮甜!炸雞熱辣辣,配泰式辣醬勁香口!好happy的happy hour! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)