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Exit F, Central MTR Station/ Exit A2, Hong Kong MTR Station continue reading
Telephone
28254004
Introduction
Mandarin Grill + Bar is overseen by chef Patrick Leano and only uses the freshest ingredients to create their dishes. The restaurant serves Western cuisine and displays them artistically and beautifully. A few of their recommended dishes include the oysters, bacon & egg, cote de boeuf and chocolate souffle. continue reading
Awards and Titles
Best Service Restaurant (2013), Best Western Restaurant (2012-13), Michelin 1 Starred Restaurant (2015-2017)
Good For
Romantic Dining
Additional Information
客人不可帶蛋糕進入餐廳
Opening Hours
Today
07:30-10:00
12:00-14:30
18:30-22:00
Mon-Fri
07:30-10:00
12:00-14:30
18:30-22:00
Sat-Sun
18:30-22:00
Payment Method
Visa Master AE Cash UnionPay JCB
Other Info
Wi-Fi Details
Alcoholic Drinks
May Bring Your Own Wine Details
Parking
Phone Reservation
Delivery
10% Service Charge
Review (89)
文華扒房及酒吧是城中知名的西餐廳,環境舒適高雅,服務優質稱心。食品長期保持高質水準,難怪連續多年榮獲車軚人的星星榮譽。 平日到訪西餐廳,很多時也會先送上一籃溫熱的麵包供食客享用。今趟攪攪新意思,送來的是兩粒小巧的芝士球。芝士球外層酥軟,內𥚃注滿香而不膩的芝士,實屬一件美味的包點小品。 熱身過後,首道精選的生蠔頭盤也緊隨而來。筆者鍾愛法國蠔的細膩,是晚的目標當然以法國蠔作首選。餐牌上所羅列的法國蠔中,只有 Majestic 一款還有供應。Majestic 屬生蠔界的混血兒,自幼在愛爾蘭的 Donegal Bay 成長,收成期前數月移師到法國養飼。生蠔在不同水域浸淫,盡吸兩地精華,味道層次份外豐富。正式與生蠔見面,生蠔外觀豐厚圓潤,口感軟滑帶爽,味道鮮甜輕盈,海水鹹香力道亦恰到好處。輕灑數滴鮮檸汁引味,生蠔的鮮香會有更細膩的發揮。 正當大家回味生蠔的餘韻,另一道間場小吃又出現在大家眼前。這個迷你煙三文魚脆筒,驟眼看來像一個迷你甜筒。在鮮香的三文魚上方,放了數顆魚子醬,頓時為小吃添上一份貴氣。上軟下脆的口感亦豐富了味覺上的享受。接下來同樣是一道冷盤 Scallop Carpaccio, Australian Autumn Truffle。Carpaccio 是常見的西式頭盤,亮點固然是食材的天然鮮味。以潤白通透的新鮮帶子製作薄片,並以檸汁、橄欖油、松露等引味,味道鮮甜,滑溜帶爽。唯一美中不足的地方,是松露的芳香未能成功展現出來,感覺浪費了大廚的心思。Traditional Lobster Bisque 是大部份高級西餐廳均會供應的經典湯品。上菜時龍蝦肉與龍蝦湯分開呈上,食前一刻店員才於食客面前注湯滿碗。相比一般的龍蝦湯,湯品在口感上明顯多花了功夫,質感細滑。味道上亦喝得出真材實料,蝦香濃密。龍蝦肉約有一湯匙的份量,不算多也不算少,令人更用心細味。 雖然麵包籃在飯餐的頭段時間沒有出現,但在整頓飯當中總不會少。隨著湯品的出現,麵包籃也緊接送上。雖然不知麵包出處如何,但在背靠文華餅店的情況下,一定期望總是有的。只可惜包品味道實在過於平淡,與預期有落差。配上的牛油雖富軟滑的質感,但與包品一樣乏味欠香,令人失望。 延續龍蝦湯的濃香餘韻,French Blue Lobster, Saffron and Tomato Dressing 是當下最合心的選擇。法國藍龍蝦因數量稀少,不易捕獲,加上有上佳的食感,從來是高級餐廳的首選名貴食材之一。一整碟藍龍蝦,包含了蝦身及蝦拑兩大部份。前者被烹煮至八九成熟,蝦肉呈淡淡的透明色澤,口感軟嫩彈爽;後者雖然已經熟透,但令人嚮往的是另一份結實緊緻的質感。味道方面,秉承藍龍蝦的優良基因,鮮甜的滋味屬信心保證。菜式用上藏紅花及鮮茄作醬,藏紅花是矜貴的調味料,用以拌製成泡沫後能令爽彈的龍蝦肉外掛一份蓬鬆口感。鮮茄汁多味酸,與海鮮相伴能發揮出引鮮之效。 要數文華扒房的珍品,不能不推其精製的牛扒烤肉。是日的 From 'the Trolley' - The Daily Carvery Special 是功序煩複的 Wellington Tenderloin,面層酥皮被焗至金黃酥香,層次豐富;內𥚃的牛柳則呈現最誘人的酒紅色,足見烤焗時間準繩,食材受熱平均。輕輕放刀一切,牛柳乾淨俐落地被剖開,毫不拖泥帶水。適量的肉汁輕瀉而出,亦甚為賞心悅目。小小一件入口細味,鬆軟綿密的質感在舌面著藏,穩實的肉香繼而接力湧現,絕對是上佳的享受。 細心留意,兩道大盤均沒有配上伴碟菜,從外觀考量大盤難免有點單調。獨立跟上的配菜有白露筍及薯蓉兩款,白露筍在品種上與常見的青露筍無異,只因生長期間不經日照,色澤所以呈白色。因培植白露筍需要用上更多功夫,所以價錢上亦比青蘆筍昂貴。這幾條粗身的白露筍,用料鮮嫩爽口,美中不足是個別露筍略帶苦味。 吃畢大盤,最後當然是甜品時間。筆者喜愛朱古力,試問餐單上的 Warm 70% Chocolate Tart, Milk Ice-cream 怎能錯過?!因甜品即叫即製,製作需時,須耐心等候。朱古力撻外層焗至香脆,中心部份呈半溶狀態的朱古力漿,效果有點似心太軟。因甜品的可可濃度達 70%,所以朱古力味道十分濃郁,甜中帶微微的苦澀味。平時心太軟的朱古力漿多以稠厚質感為主,這個朱古力撻的流心部份則擁有比預期輕薄的口感,少一點膩意,多一點滋味。熱辣的朱古力撻面上放有一球滑溜的牛奶雪糕,是冷熱相碰的高反差享受。 遇上特別的日子,預訂餐枱時可向餐廳特別提出。以生日飯局為例,餐廳會送上一客蛋糕甜品作慶祝之用,安排窩心。這個紅莓朱古力蛋糕,口味上不及朱古力撻濃烈,在飽足感十足的時刻,相對輕盈酸香的味道更適時貼心。 整頓晚飯由入座一刻起皆予人稱心滿意的感覺。高雅的環境、優質的服務、以及令人垂涎欲滴的美酒佳餚,成就這間歷史悠久,享譽飲食界的殿堂西餐廳。 [21/6/2017; Wed] continue reading
My last time here almost a year ago was absolutely disappointment on all aspects starting from food to services. I came here today without much hope or expectation. It would be fair to say that one's expectation will be exceeded easier when there isn't much to look forward to. The seasonal menu was a game menu, my past few experience with ordering game tasting menus in Hong Kong has not been too good, so I've decided to go a la carte this time instead. Amuse bouche was this little mushroom cream like thing:Nothing too surprising, had the same thing last year. First course I ordered was a steak tartare, in fact I do find it quite tough to get a good steak tartare in Hong Kong, either too salty or not well seasoned. This one is quite balanced as everything is quite nice and just right. However the chips are absolutely terrible and it tastes like expired kalabee, this is pretty bad for a restaurant like this. The main course I ordered a kurabuta pork chop, it was marvelous, pink in the middle it's juicy and the sauce that comes with the dish is also very good. The caramelized sweet corn side that comes with it also made this an unforgettable dish. I liked it very much. I think it's much better than last time when I came. Hopefully it's just because the chef had a rough evening last time! It's getting more and more difficult to find stable and consistent fine food in Hong Kong. Causette from the same operator deteriorated vastly in the past two years its quite a pity. Anyways, bar + grill is working out well it seems and I'd definitely come again. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-07-16
1513 views
朋友邀約到文華扒房 dinner, 原先不參加,因為之前二次惠顧都令人失望(Michelin-starred)!因為係星期五晚聚會,就再給他一次機會吧!Ordered 好幾歀蠔,普普通通,估廚師開蠔用過多水冲洗,失卻了天然味道。starter 選左軟學蟹泡抹帶子(知道係frozen 帶子,但一點 seasoning 都無,只係好大隻lor!)到扒房食飯,就必點 charcoal grill menu 啦: 10oz aged rib eye , 由 waiter 介紹4 成熟,失望!!件扒已經吾靚,廚師做左汁鹹到死,食左一半頂吾順,還返比佢地。side order mushroom 都鹹到死。其實,其他朋友所點菜色都因為太鹹,包括龍蝦湯、或者 over-cooked Porterhouse .. 雖然酒店內餐廳大部分客人係外國遊客多,但香港愛吃及𢤦吃的人有好多呢! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-07-04
1188 views
I expected dining in Michelin-starred restaurant should be amazing. But it was not the case in Mandarin Grill & Bar.It was a Father's Day celebration. I was embarrassed that I had suggested this restaurant. The oysters are boring in presentation. The Australian rib eye has no fat at all which was very chewy and awful!I was not happy with the service. They were so robotic. They were not excited what they were selling to me and even in their mother language, they were not confident to describe the dishes to us. I have tried to give some hints to the manager but he seems not patient to listen or observe our dining experience. Anyway, better not to go there next time.  continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)