Té Bo

Open Now

Now Closed

今日造訪了一間設有主廚吧檯的雅緻餐廳。挑高空間帶現代感中透著溫暖氣息。新鮮brioche好正！外脆內軟，充滿牛奶牛油香。✦ 韃靼牛肉這道絕對是我吃過最驚豔的版本！牛肉肉質軟嫩卻不失嚼勁，完美避開絞肉泥的廉價感。調味更好，青檸汁與日式高梅醬交織出酸甜底韻，清新開胃的日式解構手法，完全顛覆傳統韃靼牛肉的厚重印象。✦ 馬鈴薯冷湯以法式澄清技法萃出馬鈴薯的純粹甘甜，冰涼滑順的質地中，有煙肉的咸香，口感順滑又creamy.✦ 三黃雞肉卷主廚巧手將去骨雞腿肉捲炙烤，外皮微焦，一刀切下，雞肉軟身，最妙的是佐餐的紅椒，平衡雞油的豐腴。✦ 椰子以椰奶慕斯為基底，藏著義式奶酪冰淇淋的驚喜夾心，頂端撒上斑蘭葉脆餅與木薯珍珠。椰香、奶香、草本香在口中廻往。滿足

永不會飽日記📔📍太古坊精緻歐洲餐廳Te Bo意大利文化，並融合亞洲食材位處太古坊1880 SOCIAL🍽Amuse Bouche:•Potato crisp 搭配Beetroot 和醃白蘿蔔•日本櫻桃番茄搭配火箭青醬和 Burrata•红薯胡蘿蔔法式甜甜圈🍽烤穀物酸麵包和Brioche搭配榛果奶油 & 鹽味 Bordier Butter🍽龍蝦牛油果配柚子辣根魚子醬🍽Langoustine配椰子、煙燻茄子 超級多功夫的菜式，肉質飽滿外脆🍽牛臉頰意大利餃配鵝肝菊芋及檸檬啫喱🍽法式甘鯛立鱗燒配茴香奶油、醃雞油菌 魚肉煎得恰到好處，外皮酥脆🍽招牌菜: 炸三黃雞丸子& 三黃雞熬製高湯及煮成醬汁，慢煮雞髀肉搓製炸成丸子，雞肉慕絲製成法式香腸狀🍽Dessert: 菠蘿配柚子奶油、青檸辣椒蛋白霜配冰淇淋整體評分: ⭐⭐⭐⭐⭐

As expected, many people have taken the day off on the Friday after the Christmas holidays, so when we come to Two Taikoo Place in the early evening it is very quiet. On the night we are having dinner at the newly opened Té Bo, located at 1880 Social, helmed by Chef Sebastian Lorenzi.There are two seating areas in the restaurant, one being the traditional table and the other is the chef’s counter. Picking the latter, the circular, marble counter is huge, able to accommodate 12 customers, allowin

Seated at the 14-seat counter, watching the chefs at work.Nice to see a friendly face- manager from Tate.Only 1 menu: tasting menu of six courses ($1,488 pp).Here’s what we had. Opening act trio: -crunchy Potato Crisp topped with earthy Beetroot pieces and tangy Pickled Daikon -Wafer cone filled with sweet Japanese Cherry Tomato, peppery Rocket Pesto and topped with luscious creamy Burrata.-Beignet (fried dough) with perfectly crispy exterior, filled with Chestnut and Pumpkin, topped with Carrot