19
4
4
6-min walk from Exit E1, Sheung Wan MTR Station continue reading
Telephone
28158003
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon - Sun
12:00 - 15:00
18:00 - 23:00
Public Holiday
12:00 - 15:00
18:00 - 23:00
Payment Methods
Visa Master Cash
Number of Seats
40
Other Info
Alcoholic Drinks
May Bring Your Own Wine Details
Parking
Phone Reservation
10% Service Charge
Signature Dishes
新鮮波士頓烤龍蝦 美國青口白酒忌廉汁 龍蝦卷 法國燒春雞 北海道帶子
Review (28)
Level1 2021-09-05
72 views
我個人推介頭盤為帆立背,龍蝦湯,主菜為藍青口及法國藍龍蝦。餐酒為店長推介的白酒。個人不懂酒,但店長推介的的確啱我口味。店面地方不大,但坐位寛闊,而且店長態度親和,喜歡親民式的食客一定不會抗拒。今晚人均消費千幾蚊,但物有所值。帆立背為北海道出產的帆立背,輕煎下,帶有原本的海水咸味,但放心,唔會好似味精咁要你飲好多水。龍蝦湯絕不欺場,濃郁的湯底係由多隻龍蝦炮製,香濃。入口依稀感覺到小小嘅粒粒,應該係龍蝦殼打碎後嘅出品。口感,味覺不錯。到第二主角藍青口,初初一望似乎平平無奇,但細包發現,原來店方將青口控制在8成熟左右程度,入口滑溜無渣。配上店方嘅意大利青醬加麵包,絕!到第一主角,法國藍龍,個頭細,但一入口就明白點解要俾多d錢去食。同波龍完全兩回事。我先食肉,後再食蝦膏,果種滿足感,真係好難形容。仲有龍蝦汁炒意粉,又係主菜以外嘅游擊隊,俾佢打低!總括而言,當小弟唔識嘢,但我覺得呢間餐廳除左店面較細,總體有90分評分。以上純為個人意見。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2021-05-24
437 views
Went to this place for my fd’s bday as they provide private area , the requirement is to order their set dinner ($500 + 10%) and order drinks from them. However, most dishes need to add around $200 (like lobsters, beef cheek, ..etc) so end up the cost was like 900pp include 2 bottles of wine. Honestly, I don’t think it worths this price tag as most of their dishes were just so so. The best dish was fries 😂 the desserts were not bad though. I liked the apple crumble. The chicken and pork were both flavourless and not juicy at all, Their so called signature lobsters and mussels were kinda dry, and no bread came with the mussels.. the wagyu beef cheek was served in a poor presentation like “cha Chan teng”, totally not worth to add $200 .. and the owner is kinda weird, I assume he is Paul ? 😂 not saying he was rude or anything bad, but just had this weird vibe .. maybe the way he talks, all my fds were looking at each other whenever he said sth.. I don’t know how to explain , u have to come and talk to him to find out.. 😂As a joint locate in central Gough street with this price, I actually expect more from them.. but apparently nothing seems meet the standard. This is more like a tai kok tsui or mk level local “陀地西餐”. I think there are lots better choices around the area. But to be fair, is still nice to have a private area for fd’s bday, especially during this COVID time.. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2021-02-04
804 views
今日有好消息心情特別好,中午想食返餐好,呢間餐廳bookmark左但未試,就諗住去試吓。好耐之前喺法國食過好好食嘅青口,呢間主打係龍蝦同青口所以決定一試。佢午餐有包餐湯,但你都想試用龍蝦湯就索性加$50,仲叫埋青口配薯條。 龍蝦湯係高質素濃計夠,個人十分喜愛。主菜嚟到青口份量都算多,青口大細適中,食落口感係高質素,忌廉汁配好好美味,直接入口飲都可以,但如果有其他煮法清淡些食到青口原味就更好。最後個叫咗熱檸水,特別想講佢唔係淨係比一杯,係俾多個茶壺你可慢慢添加多三四杯都可以。總結呢間都算高質素的餐廳,價錢方面午市相對較高,約$300,值得一試! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
I ordered the lobster linguine and my friend ordered mussels. The mussels tasted good but the lobster was horrendous. One would think with a name like Paul’s Kitchen “Mussels and Lobster” that the lobster would be a star dish. Instead it tasted bland and it certainly was not fresh. It was not even cheap either... do they really expect me to pay 300 for a lobster linguine that taste that bad? continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2020-07-06
1200 views
在32 度高溫下,Blue Monday 諗食咩會有d 頭痛,加上全面復工下,中環食飯嘅人龍,人與人之間距離,令溫度升多幾度。餐廳位置昔日食肆林立嘅歌賦街,已經開始出現倒閉潮,當然亦有新開張的拉面店,炎炎夏日下出現長長人龍,但堅持大原則,新店無開返半年,唔會幫襯。Lobster & Mussels by Paul's Kitchen 位於歌賦街前段位置,鋪頭門面簡約設計,裝修並不顯眼,中隱隱於市嘅感覺。店內環境樓底偏矮,樓下只有5張枱,樓上我未去過不能探秘,因食客數目不多,有足夠距離,傾計亦不會影響其他人。食物Set lunch 有頭盤/餐湯,主菜,餐飲。行上黎都滿頭大汗下,店主推介是日餐湯係青瓜凍湯,聽到都覺得涼晒,但係我同唔少香港人一樣,口味未接受到。所以前菜選擇了龍蝦湯同煎帶子。龍蝦湯主打龍蝦嘅餐廳,龍蝦湯唔會差得去邊,龍蝦湯一睇顏色同稠度就知對版,湯底鮮味濃郁,滿有龍蝦獨特嘅甜味,香味來自如烤焗磨碎的龍蝦殼。但比起Hugo's 龍蝦湯,還差一點點幼滑和酒香,如果加入少許忌廉和威士忌會令整道湯更有層次。煎北海道帶子連屋企樓下都有嘅北海道帶子,但好多時都會以刺身方式食用,煎帶子其實會令帶子表面焦糖化令甜度提高,要做到外脆內嫩需要準確拿捏火侯。此道帶子尺寸略小,外脆有足夠的焦糖化,但可惜裡面略為熟,最理想應該入面仍然係處於流心狀或生嘅狀態。白酒煮青口每次入店前,都會問一問今日有無青口同邊到嘅青口,夏天季節南半球產地較為當造,是日為澳洲活青口,澳洲青口尺寸一般較大,殼亦比較重,所以500g 只有十數隻,澳洲青口特點係海水味濃,肉質煙韌,大廚煮至7~8成熟,令青口保持嫩滑,搭配西芹,蒜頭,傳統手法將鮮味推到極致,但敗筆係白酒過多,帶來些微苦味。食青口最佳配搭當然係薯條,識食就唔會點茄汁,而係鮮甜嘅青口湯汁。最後一提,小店洗手間非常乾淨,疫情期間最緊要勤洗手,竟然發現洗手液使用Aesop, 真係wow 一聲,足見大家都係識貨之人。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)