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6-min walk from Exit C, Hong Kong MTR Station; Entrance on Pottinger Street continue reading
Telephone
67065298
Introduction
This restaurant features pork from Kagoshima. It also serves a variety of snacks, wine, and sake. continue reading
Opening Hours
Today
11:00 - 15:00
17:00 - 22:00
Mon - Sat
11:00 - 15:00
18:00 - 22:00
Sun
11:00 - 15:00
17:00 - 22:00
Public Holiday
11:00 - 15:00
17:00 - 22:00
*Takeaway: 11:00-14:30, 17:00-21:30
Payment Methods
Visa Master AlipayHK Alipay Cash UnionPay
Other Info
Alcoholic Drinks
10% Service Charge
Spot payment
Signature Dishes
GRAVNER IGT VENEZIA GIULIA BIANCO BREG PORKER定食(熟成豚肉眼&豬柳) 久保本家酒造(睡龍・生酛のどぶ) 吉列豚肉餅配蕃茄醬 燉豬雜
Review (78)
Level2 2021-01-06
326 views
聽聞呢間係一間貼近日本質素既炸豬扒店,咁之前有得直接去日本食所以一直都未試過呢間PORKER為左一次可以試埋唔同部位既肉質,今就分別叫左吉列熟成豚肉眼定食同full house set (熟成豚西冷,豬柳同芝士豚肉餅) 一上台就比佢金黃色既酥脆炸衣吸引左,炸粉唔會過厚,做到香酥薄脆 當中以吉列熟成豚西冷肉汁最豐富,一啖咬落去油花均勻分佈,肉質細緻而豬柳相對比較厚實,肉味突出,吃起來完全唔會太油膩 可能係熟成原因,分解左豚肉既肌纖維同改善左豚肉吸水量,所以porker熟成豚肉起咀嚼時會感覺較多汁同柔嫩 芝士豚肉餅內藏着流心芝士,味道不過不失 一份好既炸豬扒唔洗沾醬、只沾少許鹽就已經非常好吃,而呢度我覺得都做到呢點 椰菜、味噌湯以及薯仔沙律都表現不錯 提一提店內坐位唔多,平日通常都要等一等位 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
今日介紹一間位於中環位置非常隱世既日式吉列豬扒名店,佢有兩個入口,一個入口係砵典乍街一條窄巷入邊行好耐先搵到,另一個入口喺威靈頓街,望落去好唔起眼,要行到落地庫先知係一間咁嘅餐廳。由2017年8月開業至今,雖然位置隱閉,但食店不乏人龍,每每由地庫排到去樓梯嘅中部。唔講唔知,呢間porker其實係中環同區內既日式燒肉店 298 Nikuya既姐妹店。而豬扒仲係用熟成方法處理,熟成牛就聽得多,係一種於低溫下,令牛肉的天然酵素發酵,令牛扒的肉味提升、肉質鬆化。不過熟成豚就比較小聽到同罕見。餐廳主打來自鹿兒島三元豚,係一種肉味濃郁而肉質鬆化既銘柄豚,銘柄豬都係經過配種改良既特選豬,因為生長環境條件唔同,孕育出來既豬肉都係各有特色。銘柄豚不論是口感、油花或肉質完全不輸高級牛肉。因為豬肉屠宰之後,肉質會好快變硬,所以熟成係用0-5度既溫度作低溫冷藏,等待大概30-40日,等酵素分解產生發酵作用,由豬肉本身既蛋白水解酶催化作用,分解豬肉既肌原纖維,再由農場真空直送到港,令熟成既豚肉肉質變得更柔嫩,唔駛用其他店既加工方法,都可以做出又厚又鬆化既吉列豚。而三元豚會由日本真空直送,再以慢熱加溫方式烹調,令吉列豚可以做到粉嫩色澤既半熟狀態。而呢間鋪頭既特色係吉列豬扒都係日本師傅炸,質素來講係非常接近日本,由炸衣的色澤、肉汁及醬汁都表現出色,不過價錢就唔係日本價錢,係香港價錢,相對冇咁平民。喺日本食吉列豬扒可能都只係千幾円,大約100蚊港幣,依度嘅價錢差唔多貴一倍,接近160到200幾,但要喺香港食到日本質素嘅吉列豬扒已經好難得。-排隊🧍‍♀️🧍🧍‍♂️餐廳有落場時間,再加上如果想食限定既肉眼定食唔可以係每個時段太遲去。排隊係由落到去地庫既門口開始,所以如果係威靈頓街經過係睇唔到有無人龍,如果有人龍會落樓梯到一半就見到。當日係星期日晏就接近1點到達餐廳,前面大概有8-10個人,樓梯無冷氣所以夏天黎排隊會有D熱,就黎排到入去時店員會比定餐牌比我地揀食咩,咁係入去前就可以入定單唔駛等咁耐,大概等左20分鐘到就入得。-環境🪑店鋪有分BAR台同普通枱。BAR台位大概有6個,大約有2張2人枱,3張4人枱,位置唔算多。因為店舖夜晚會變酒吧,BAR台前會見到好多酒,廚房牆都擺左好多酒。裝潢係好洋食風既居酒屋,BAR台有唔同射燈照住唔同角落,而音樂以70、80年代為主。-Menu店鋪提供9個定食套餐,其中以肉眼、西冷同豬柳定食最為熱門,肉眼更加係限量供應,如果想一次過試哂最招牌既定食可以兩個人黎食,一個叫porket set(西冷、豬柳),一個叫aged pork ribeye set(肉眼)。係未點餐之前店員會送上一杯冰凍既麥茶,係一杯好飲麥茶但味道似曾相識,感覺有曾經係donki買過類似既麥茶,夏天飲到真係格外涼快。-1️⃣ 熟成豚西冷及豬柳定食 💰210(👅: 9/10)首先個定食包六樣嘢,第一樣係通常吉列豬扒定食都會有嘅椰菜絲,之後係薯蓉、麵豉湯、漬物,最後係飯同埋豬扒。椰菜絲溫度夠凍,而且切得好碎,唔會一咬落去食到有大塊有細塊嘅椰菜絲,椰菜絲加左類似蘇葉碎既香草,感覺清新,口感好爽脆,而且仲帶一啲水份。加上店舖提供嘅芝麻醬之後非常好食,除咗芝麻醬仲有柚子汁,食落完全無草青味。完全係可以減低食豬扒個種油膩感,而且椰菜絲係可以無限追加。薯蓉本身帶少少酸味,但呢種酸味非常開胃,應該係加蛋黃醬打成泥,會一啖接一啖,質感係非常棉襪軟糯,好creamy,睇落係好普通嘅薯蓉但係絕對有驚喜。麵豉湯味道適中,唔會過鹹,湯入邊都有好多款蔬菜好似唔同種類嘅大根、紅蘿蔔、葱、牛蒡,而且仲食到少少豬肉碎,唔係馬虎自己都整到嘅質素。飯本身係用日本珍珠米,質地係比較黏身一啲,係可以輕易用筷子夾起啲飯。最後講定食嘅主角,豬扒表皮好脆,但略嫌厚左小小,如果皮再薄小小好似入口即溶變成一啖油會更完美。皮雖小厚但好酥脆,因為佢既外層係混合三種麵包糠,並刻意將部份麵包糠切成大粒,再鋪滿日本小麥粉及蛋漿,加上適當既油炸時間同溫度處理,令口感更為香脆。部分炸皮會同肉分離,都係可再改善既地方。食落西冷同豬柳既分別就係,西冷嘅肉味會比較重一啲,豬柳就比較腍身啲,但冇咩油脂感。炸豬扒會有兩種醬料提供,一個係吉列醬,另一個就係喜馬拉雅山粉紅岩鹽,通常喺日本食吉列豬扒都係提供依兩款調味,咁食客就可以跟自己喜好去點。吉列醬係自家製,用赤味噌、紅酒、蜜糖調配出黎,入口會食到幾突出既紅酒味,同平時食到既醬汁有分別。我個人比較喜歡點鹽,因為鹽可以帶起豬扒既肉味,而豬扒醬有時味道會好重搶過豬肉味。其實就算唔加醬汁個豬扒都好食,可以好專心咁品嚐豬扒嘅肉味同質感。-2️⃣ 吉列熟成豚肉肉眼定食💰195(👅: 9.5/10)有Menu可以睇到依個定食係限定,即係有數量限制,賣晒就冇,所以想食嘅就最好早啲嚟。同豬扒豬柳定食一樣都係會有六種食物,所以以下就主要講肉眼。同豬扒豬柳一樣,表皮炸到金黃香脆,但肉眼既肉汁非常豐富,肉眼嘅油脂咁會比較重一啲,油脂分佈非常明顯,會見到一層肉、一層油、一層肉分明,肥瘦均稱,將炸衣咬開之後會食到豬肉油脂嘅味道,但係係非常好味。肉處理得非常好,非常軟熟但唔會好韌,非常嫩滑真係外脆內軟,比起西冷同埋豬柳,更加之鬆軟同埋肉汁更加豐富。而肉眼好明顯可以睇到肉嘅中心部份都係粉嫩紅色,證明係用新鮮豬肉,再經過低溫慢煮處理,保留肉汁,鎖住到滋味,處理得非常好。我個人特別錐意食肉眼近邊位既根部,感覺肉汁最豐富,油脂感爆發哂出黎。試過肉眼、西冷同豬柳,我覺得最鍾意係肉眼,因為可以食到層次分明既肉感同油脂。因為個個人口味都唔同,友人就比較喜歡西冷,視乎每個人鍾意食豬肉既咩優點。而我覺得呢間鋪既豬扒可以咁好食,比起料理手法,更加係因為豬扒本身個質數好好,平實既料理手法已經好好食。-🌟可以係香港食到質數如此接近日本質數既豬扒,而且係好罕有既熟成三元豚做成既吉列豬扒,味道同質數並唔係香港其他吉列豬扒店丼吉、勝博殿、吉豚屋可以媲美。之前有提及過PORKER夜晚會變酒吧,其實PORKER既創店理念,係想人係日本工作過後,同朋友、同事一邊享受晚飯、一邊舉杯暢飲,係好典型既日本文化,唔只係食豬扒,而係一個飲酒放鬆既地方。雖然位置隱蔽,人龍不絕,但呢間小店反而比到一種置身係日本既感覺,無華麗既裝潢,卻有平實而滿足既味道,絕對值得一試再試。-👅味道: 9/10🍴環境: 7/10💰消費: $223 (服務費: 10%) continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2020-12-24
195 views
—呢間餐廳真係bookmark jor好耐地點真係完全唔顯眼 有心搵嚟食先知11點幾嚟到食 未算好多人雖然肉味香濃西冷好吸引 但比較鍾意食腍身嘅肉眼吉列熟成豚肉眼定食($195)炸至金黃酥脆 豬扒鬆化軟嫩因為熟成嘅關係?! 有提升到肉味同柔軟程度每啖肉件伴隨住肥脂膏 食到最後都有d膩椰菜絲混雜咗紫蘇葉碎?! 味道幾特別咁食冇咗草青味 自行加柚子汁有助減膩嗰球薯蓉沙律 綿密軟糯 有驚喜!!麵豉湯唔會死鹹 湯料有多款蔬菜 係好飲嘅———————————————————Porker中環威靈頓街55號地庫 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2020-12-23
126 views
🍱Porker Set (Deep-fried Aged Pork Sirloin and Tenderloin) HKD 210—————w/ rice, soup, potato salad, pickles and cabbageTruly the best katsu pork I have ever had! The batter was super crispy, the perfect thickness and well seasoned. My favourite was the tenderloin, just look at that colour! Incredibly tender and juicy, it also had enough flavour on its own and tasted delicious even without any dipping sauce! 超高質嘅日式吉列豬扒!炸粉厚薄啱啱好,夠味又松脆。肉質鮮嫩,唔使點醬汁都一樣咁好食,雖然價錢系貴,不過我覺得系值架!Texture of the sirloin wasn’t as soft and had more of a chew to it, but still delicious and not overly chewy or dry at all. I personally hate fatty parts of meat, so the tenderloin was more my cup of tea. If you are into that combination of lean and fatty meat, you might want to try the sirloin or even the ribeye!Also, love the soup, don’t recall having ever had miso soup this good!📍Porker (中環)👣中環威靈頓街55號地庫 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
I think  Porker serves one of the best Tonkatsu (吉列豬扒) in Hong Kong 🤤The meat was tender and juicy with thin and crispy skin. It would even be better to enjoy the meal with a glass of plum liquor!|Porker Set(Aged Pork Sirloin and Tenderloin)💰HKD230|Plum Liquor / Kaga Umeshu💰HKD60 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)