70
8
4
Exit F, Central MTR Station/ Exit A2, Hong Kong MTR Station continue reading
Telephone
28254004
Introduction
Mandarin Grill + Bar uses the finest organic ingredients and seasonally inspired produce, offering an exciting, fresh interpretation of grill classics. continue reading
Awards and Titles
Best Service Restaurant (2013), Best Western Restaurant (2012-13), Michelin 1 Starred Restaurant (2015-18)
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 (90)
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
This restaurant is located in Mandarin Oriental Hong Kong, one of the most famous hotels in town with a long history. Managed by Executive Chef Robin Zavou, this is a Michelin-star restaurant with a nice ambiance and comfortable seating. On the night we had a table facing the window overlooking Chater Road, which offers good privacy. The services are nice with the staff coming to explain the menu right at the beginning, and the sommelier also doing a good job in explaining the wines that I ordered to accompany the tasting menu. The first course after the amuse bouche is Truffle, which is a crunchy crust with different mushroom on top, and sprinkled with truffle pieces. The mushroom is not only tasty but also highly fragrance, and the wine paired is Kanta from Egon Muller, which is an Australian Riesling produced under a partnership with the famous German wine producer.The second course I had chosen the King Crab, which is a spring-roll style king crab wrap with a crunchy skin and a delicious and creamy crab meat fillings. The staff told me not to using the knife to cut the roll but to pick it up and bite, which I agree offered a better texture and contrast. The aioli sauce further enhanced the flavors and the wine paired is a champagne from Bruno Paillard, and is a great complement to the food with the long ageing in barrel providing great development characters.Ivy opted for the Krug Lobster, which is an interesting dish. The maitre'd first came to show us the lobster tail, fresh and of sashimi-grade, from which the meat was taken out and poured with some Krug champagne to mix well. The translucent meat then turned opague and absorbing some of the flavors, before it was moved back into the kitchen to prepare further, with a soy sauce gelatin on top and the lobster served in a Krug bottle! A fancy and creative way to serve, and the nice sweet taste of the lobster is balanced well with the savory soy sauce gelatin making it overall refreshing and delicate. A must-try in my opinion.The third course is "Tea", which is a chicken consomme served on a cup. Another fancy dish, the cup is first served without the soup, but there you can see a liver mousse with some mushroom and black truffle beautifully decorated. Then the staff took a glass teapot and put some herbs in, reminiscent of tea leaves, before pouring in the chicken stock, to infuse the soup with the flavors, and then pouring the consomme into the cup. We were also told to scoop the mousse and drink with the consomme together, which greatly enhanced the flavors. There is also a Provence Rose from Hubert Lamy paired but I don't think it is much relevant for this course.The fourth course I have opted for Sea Bass, while Ivy went for Venison. The sea bass is grilled perfectly, with a crispy skin but not a tiny bit of over-cooking, having the flesh tender and juicy. On the side there is pearl onion, some vegetable salad and a crayfish which gives a good complement to the fish and not in any way shadowing the delicate taste of it. The wine paired is an interesting choice, an Italian red made from indigenous grape (I forgot the name). It is a difficult pairing in fact since the tannin, despite fairly low, still gives a bit of that fishy aftertaste. A real ambitious effort, but I would rather go for something safer, namely, a white.The fifth course is Cheese, which is an assorted platter with blue cheese, livarot, a cheddar style one and another I couldn't recall the name, but a bit like Morbier. The blue cheese is always something I don't fancy, but this one surprisingly I like very much. It is very salty, yes, but when paired with the honey to neutralize a bit on the saltiness it is not pungent at all, but delicate, silky smooth and melting. The Livarot likewise is also not so strong as some I have tasted before, soft and nice. A truly wonderful choice for even someone who might not be particularly fond of cheese. The wine paired is a Tawny 20 years which is a signature choice. The sixth and final course is Cherry, which is another fancy dish, with a crunchy sugar coating wrapping a cherry mousse, to make to look alike a giant cherry. Underneath is some nuts and chocolate pieces which when mixed together, would taste like a black forest cake according to the maitre'd. Frankly I don't agree to that, but still it is a nice dessert with good sweetness but not overpowering. However, the wine paired, Chateau Guiraud from Sauternes, would in my opinion not sweet enough to match with the food. Probably a Tokaji would be a better alternative.The general impression I got after the meal was that this is a really nice restaurant, with good and friendly services, cozy and comfortable environment, great food and wine, scoring good marks in all aspects. The price is a bit on the high side particularly with the wine pairing, but still not too extravagant. With a cocktail, a bottle of water on top, the cost for the meal was $5,443 for two. And I think it is worth coming back to try their other more classic dishes under the other menu.My overall rating is 78/100. continue reading
Level3 2017-11-23
1306 views
阿熊為我準備嘅呢一餐生日飯我好滿意 佢亦都將呢個秘密收埋係個心到三個月 話說上年佢已經帶我去酒店食birthday dinner 我喺度諗今年佢仲可以點 點知當日晚搭叮叮既時候 佢先同我講係去文華食飯 眼都得凸埋😳 乜玩到咁大呀我哋早左去安排左窗口位 仲當住出面廣場棵聖誕樹 好浪漫🌹首先會有兩款canapés 同埋麵包籃其中一款canapés 係蟹肉 而另外一款係松露味既唔知乜嘢麵包籃入面有四款包點 有蛋糕,兩款硬包,roll仲配埋個special 牛油 小小辣 好好味 每食一啖麵包都搽左好多牛油 肥死前菜要左燒蟹腳 一齊share 因為其他都唔係太啱食上枱嘅時候已經聞到陣鮮味 我諗唔會係雪藏蟹黎既我就點咗個黑松露豬配甜粟米 落單嘅時候已經同我講咗唔會係全熟 所以上枱時係有小小嘅粉紅色原本都好擔心會唔會好難咬 但係擺第一啖入口已經消除哂我既疑慮 個豬好淋 一啖係夾松露片 一啖就點粟米蓉 再一啖配洋蔥 嘩!不得了 點配搭都一樣好味阿熊就點個10oz 既美國牛 五成熟 燒得啱啱好 紅得黎引唔會有血水 牛既表面仲係帶少少脆雖然有芥末可以點 不過原汁原味仲好食完主菜 忽然有個蛋糕🎂係阿熊訂定既☺️係黑森林 聽落無咩特別 食落又真係同出面唔一樣渦 我最討厭黑森林裏面嘅啫喱 呢度嘅係冇!😁而且蛋糕嘅質地好鬆 好重朱古力味食完蛋糕再有朱古力送 一個係黑加侖子味 另一款係牛奶朱古力 兩種都好滑 好正埋單大概$2500 好值得 當然要多謝阿熊帶我黎❤️ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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.)