125
37
12
3-min walk from Exit B1, Exhibition Centre Station
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Telephone
21386800
Introduction
Known for refined Western cuisine and an elegant dining atmosphere, this restaurant combines innovative techniques with quality ingredients, frequently introducing seasonal menus to offer diners new experiences.
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Opening Hours
Today
12:00 - 00:00
Mon - Sun
12:00 - 00:00
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
朋友相約我來到The Drawing Room嘆下午茶,是我第一次來這裡。有分室內及室外座位,室內樓底夠高,加上室外的陽光經過落地玻璃透進來,令人感到悠閑舒適。The Drawing Room Afternoon Tea Menu是可以讓客人自選共8款的鹹甜點,並包2件鬆餅及茶/咖啡。入座不久,職員先捧著一個裝載12款茶葉的木盒來向我們逐一介紹,既然如此有誠意,這次當然是選茶飲!然後職員再推餐點車來到我們面前展示各款鹹點及甜點,食物賣相精緻。Foie Gras Rose (玫瑰鵝肝) 和朋友每人點了一件,是很正確的決定!因為這是令我有最深印象的一款鹹點,玫瑰花造型的賣相,嚐到鵝肝香及champagne gel的微甜,搭配底部的薑餅,香濃馥郁而不膩。另一款得我們歡心的是Oscietra Caviar No.2,底部是布里歐麵包 (Brioche),塗上蛋黃醬,加配少許蔬菜,魚子醬的鹹鮮味突出之餘,又帶點清新爽脆感。幸好這款也是每人一件!Lobster & Crab Jelly,簡簡單單的利用鮮味的龍蝦肉及蟹肉,面層加上用是拉差辣椒醬特製的沙律醬,微微的辣更吊出食材的鮮。鹹點的頭三位要數的是這幾款,其他的味道也不錯!甜點也有兩款好值得推介~可麗露 (Cannelé)外層夠脆口,搭配冧酒及呍呢嗱,用料簡單,但味道很香,不會太過甜膩。St. Regis Cake果然是招牌甜點,朱古力慕絲外層,包裹著rice pudding及朱古力海綿蛋糕,朱古力味特濃,質感柔軟細滑!鬆餅 (Scone) 正正常常,可塗抹clotted cream外,也有蜜糖及三款果醬任大家自行搭配。時間來到5:30pm,職員更會邀請在座客人一同觀賞馬刀開香檳的傳統儀式,表演令人讚嘆。香檳亦會平均分給所有在場的賓客。第一次食下午茶會覺得如斯享受,既有美點,亦有表演,而且職員會向客人逐一介紹餐點及茶品,不是只從冷冰冰的餐牌點選。
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相對上比較易book嘅下午茶,有好多日子都仲有位▫️酒店走管家式服務住宿,所以由走入酒店一刻已經覺得服務好殷勤周到,連餐廳嘅員工都一樣一入座職員就為我地逐一介紹茶葉,一打開茶盒芳香撲鼻😍同朋友一人揀左款,咁啱一款濃味,一款清淡🫖桂花烏龍🫖日式焙茶Scone除左clotted cream同牛油仲另外有4種果醬,士多啤梨、杏脯、橙味、蜜糖,帶微溫,Clotted Cream搽到上去啱啱好半融狀況🤤有鹹點同甜品車,每架車有8款食物,每人兩架車夾埋可以揀8款食物,職員仲會細心介紹每款食物同食材❤️𝗧𝗿𝘂𝗳𝗳𝗹𝗲 𝗺𝗮𝗰𝗮𝗿𝗼𝗻 - 超好味,食落鹹鹹地又有少少甜味,松露味好香濃,加上銀箔啱啱好做點綴🔸𝗖𝗮v𝗶𝗮𝗿 & 𝗿𝗶𝗰𝗼𝘁𝘁𝗮 𝗰𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲🔸𝗪𝗮𝗴𝘆𝘂 𝗯𝗲𝗲𝗳 𝗰𝗮𝗿𝗽𝗮𝗰𝗰𝗶𝗼🔸𝗧𝘂𝗻𝗮 𝘁𝗮𝘁𝗮𝗸𝗶🔸𝗠𝘂𝘀𝗰𝗮𝘁 𝗵𝗼𝗻𝗲𝘆 𝘆𝗼𝗴𝗵𝘂𝗿𝘁 🔸𝗦𝗺𝗼𝗸𝗲𝗱 v𝗮𝗻𝗶𝗹𝗹𝗮🔸𝗖𝗵𝗲𝘀𝘁𝗻𝘂𝘁 𝗺𝗼𝗻𝘁 𝗯𝗹𝗮𝗻𝗰🔸𝗖𝗮𝗳𝗲 𝗵𝗮𝘇𝗲𝗹𝗻𝘂𝘁 - 好特別嘅配搭,先食到栗子香再食到黑加侖子嘅酸酸甜甜味🔸𝗖𝗮𝗰𝗮𝗼 𝗰𝗶𝘁𝗿𝘂𝘀 𝘀𝗮𝗯𝗹𝗲🔸𝗣𝗶𝘀𝘁𝗮𝗰𝗵𝗶𝗼 𝘁𝗼𝗻𝗸𝗮▫️雖然份量好似唔多,但係食完都會飽,加上食物質素唔錯,而且甜品都唔會太甜😋▫️餐廳環境空間感同採光度十足,坐得好舒服,坐位寬敞,唔會嘈到隔離枱又唔會比人嘈到▫️雖然職員confirm booking個陣有話限時食個半鐘,但最後坐左3個鐘都冇人趕我地走,可以慢慢同朋友傾下計▫️另外職員服務相當貼心,我食食下戴左個口罩已經走埋黎問我係咪想去廁所,幫我帶路,超強觀察力同好細心▫️Book枱個陣有remark到慶祝生日,酒店會準備多兩款蛋糕再放埋生日牌同蠟燭送上,朋友見到好開心😍▫️走個陣咁啱6點酒店仲會有開刀開香檳儀式,好特別🍾
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最近不斷試不同價位的酒店餐廳做的afternoon tea,之前在港島香格里拉酒店試過中秋限定的「映月下午茶」,裡面的4件月餅造型甜點全部都非常出色驚喜,所以適逢有名的The Drawing Room這兩個月份出中秋主題🌕的afternoon tea set同樣有月餅造型的甜點,一定要快快試下😋環境:環境同一般高級的酒店大堂餐廳lobby lounge差不多,樓底高且自然光線十足舒適,枱與枱之間距離不算太遠,但有些地方會添上屏風相隔,所以還可以接受~食物:加分位是客人可以在餐點車中的8鹹8甜點中,每人自由選擇8款食物,鹹甜比例自己配搭,對有不同dietary needs或food allergic彈性好多!因為第一次試就揀了鹹甜各半,整體甜點明顯比鹹點出色!不過留意甜點其實全部都是mousse cake!包括月餅造型、不是月餅造型的都係~鹹點方面,其實食得出全部用靚材料造,但又真的揀不到一件係突出特別好食的😅甜點方面印象較深刻!特別喜歡pistachio pink pepper的一件!一路食一路感覺驚艷!(本身對nuts有偏愛)有濃厚開心果味之餘入面有脆脆口感😋 Jasmine的一件第二位!有很清香但茶味濃的Jasmine tea味😋 Taro Coconut反而就只有coconut 同taro味,好味但只是想像得到的味道無驚喜😳南瓜cannele一件簡直令人跌眼鏡😅,外殼硬到食唔到!入面也不濃南瓜味,最後只食了上面塊朱古力同份量好少的pumpkin pastry cream😅題外話:還有個加分位是無論平weekdays還是weekend都是劃一逐個人收費非常均真!不會一定要二人起,或者二人平啲,一人就價錢貴啲~
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The drawing room嚟到全港最出名嘅酒店下午茶天花板,充滿期待而來,滿足而去。呢個體驗真係試過最開心嘅下午茶!酒店會有靚靚車仔推晒啲下午茶俾你逐個逐個揀,仲有成個木盒咁多茶葉可以揀。地點極靚,打卡一流,成個體驗真係唔好錯過!佢下午茶分成兩個部份,先嚟甜點再嚟鹹點,每一次都係一口解決,越食越開胃。𝐒𝐀𝐕𝐎𝐔𝐑𝐘 𝐒𝐄𝐋𝐄𝐂𝐓𝐈𝐎𝐍𝐅𝐫𝐞𝐧𝐜𝐡 𝐅𝐥𝐚𝐢𝐫 𝐅𝐨𝐢𝐞 𝐠𝐫𝐚𝐬 𝐭𝐞𝐫𝐫𝐢𝐧𝐞, 𝐬𝐮𝐝𝐚𝐜𝐡𝐢 𝐣𝐞𝐥𝐥𝐲, 𝐠𝐢𝐧𝐠𝐞𝐫 𝐛𝐫𝐞𝐚𝐝 鵝肝醬滑順,搭配清新的柚子果凍,帶出獨特的風味,生薑餅增加了香脆口感,令人印象深刻。𝐒𝐞𝐚 𝐁𝐫𝐞𝐞𝐳𝐞𝐓𝐮𝐧𝐚 𝐭𝐚𝐭𝐚𝐤𝐢, 𝐛𝐥𝐚𝐜𝐤 𝐚𝐧𝐝 𝐰𝐡𝐢𝐭𝐞 𝐬𝐞𝐬𝐚𝐦𝐞, 𝐬𝐞𝐚𝐰𝐞𝐞𝐝, 𝐜𝐫𝐢𝐬𝐩𝐲 𝐬𝐡𝐚𝐥𝐥𝐨𝐭吞拿魚新鮮,芝麻的香氣提升了味道,海帶和脆洋蔥的搭配增加了多層次的口感,清爽又美味。𝐈𝐧𝐭𝐨 𝐓𝐡𝐞 𝐖𝐢𝐥𝐝𝐂𝐚𝐯𝐢𝐚𝐫, 𝐰𝐢𝐥𝐝 𝐡𝐚𝐦𝐚𝐜𝐡𝐢 𝐫𝐨𝐥𝐥, 𝐲𝐮𝐳𝐮, 𝐜𝐮𝐜𝐮𝐦𝐛𝐞𝐫, 𝐦𝐢𝐧𝐭, 𝐬𝐞𝐚𝐰𝐞𝐞𝐝, 𝐰𝐚𝐬𝐚𝐛𝐢 魚肉鮮美,魚子醬的鹹香與柚子和薄荷的清香形成絕妙平衡,口感豐富。𝐀𝐥𝐥 𝐁𝐥𝐚𝐜𝐤𝐍𝐚𝐭𝐮𝐫𝐚𝐥 𝐜𝐡𝐚𝐫𝐜𝐨𝐚𝐥 𝐦𝐚𝐜𝐚𝐫𝐨𝐧, 𝐭𝐫𝐮𝐟𝐟𝐥𝐞 𝐜𝐫𝐞𝐚𝐦, 𝐟𝐫𝐞𝐬𝐡 𝐭𝐫𝐮𝐟𝐟𝐥𝐞 黑色馬卡龍外脆內軟,松露醬的濃郁味道與馬卡龍完美結合。𝐑𝐨𝐜𝐤 ‘𝐍 𝐑𝐨𝐥𝐥𝐘𝐞𝐥𝐥𝐨𝐰 𝐚𝐧𝐝 𝐠𝐫𝐞𝐞𝐧 𝐳𝐮𝐜𝐜𝐡𝐢𝐧𝐢, 𝐫𝐢𝐜𝐨𝐭𝐭𝐚 𝐜𝐫𝐞𝐚𝐦, 𝐞𝐬𝐩𝐞𝐥𝐞𝐭𝐭𝐞 𝐩𝐞𝐩𝐩𝐞𝐫 香滑的瑞可達奶酪搭配新鮮的西葫蘆,微辣的味道令人驚喜,口感清新。𝐒𝐡𝐞𝐥𝐥 𝐋𝐨𝐯𝐞𝐇𝐨𝐤𝐤𝐚𝐢𝐝𝐨 𝐬𝐜𝐚𝐥𝐥𝐨𝐩, 𝐛𝐥𝐢𝐧𝐢𝐬, 𝐲𝐮𝐳𝐮 𝐜𝐫𝐞𝐚𝐦 北海道扇貝新鮮,搭配酥脆的薄餅和柚子奶油,味道清新又細膩,值得一試。𝐆𝐫𝐞𝐞𝐧 𝐓𝐚𝐫𝐭𝐚𝐫𝐞 𝐀𝐯𝐨𝐜𝐚𝐝𝐨 𝐠𝐮𝐚𝐜𝐚𝐦𝐨𝐥𝐞, 𝐩𝐞𝐚, 𝐠𝐫𝐞𝐞𝐧 𝐚𝐬𝐩𝐚𝐫𝐚𝐠𝐮𝐬 𝐭𝐚𝐫𝐭𝐚𝐫𝐞, 𝐯𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞𝐬 𝐣𝐞𝐥𝐥𝐲, 𝐩𝐨𝐦𝐞𝐥𝐨 這道菜色彩繽紛,酪梨和豌豆搭配清新的口感,蔬菜果凍增加了層次感,十分健康。𝐂𝐨𝐦𝐞𝐝𝐢𝐚 𝐝𝐞𝐥𝐥’ 𝐀𝐫𝐭𝐞𝐇𝐚𝐫𝐥𝐞𝐪𝐮𝐢𝐧 𝐩𝐚𝐫𝐦𝐞𝐬𝐚𝐧 𝐩𝐚𝐧𝐧𝐚 𝐜𝐨𝐭𝐭𝐚, 𝐜𝐫𝐢𝐬𝐩𝐲 𝐟𝐨𝐜𝐚𝐜𝐜𝐢𝐚 奶酪布丁綿密,搭配香脆的佛卡夏,味道獨特,是一道非常有創意的小食。𝐒𝐖𝐄𝐄𝐓 𝐒𝐄𝐋𝐄𝐂𝐓𝐈𝐎𝐍𝐔𝐦𝐞𝐉𝐚𝐩𝐚𝐧𝐞𝐬𝐞 𝐩𝐥𝐮𝐦 𝐰𝐢𝐧𝐞 𝐣𝐞𝐥𝐥𝐲, 𝐚𝐢𝐫𝐲 𝐲𝐮𝐳𝐮 𝐟𝐨𝐚𝐦 梅子果凍清新可口,搭配輕盈的柚子泡沫,讓人感受到夏日的清爽,開胃又美味。𝐕𝐞𝐫𝐲 𝐁𝐞𝐫𝐫𝐲 𝐑𝐨𝐮𝐥𝐚𝐝𝐞 𝐅𝐥𝐞𝐱𝐢 𝐬𝐩𝐨𝐧𝐠𝐞, 𝐬𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲 𝐜𝐨𝐧𝐟𝐢𝐭 柔軟的海綿蛋糕包裹著草莓果醬,口感輕盈,甜而不膩。𝐓𝐨𝐧𝐤𝐚 𝐒𝐨𝐮𝐫𝐑𝐚𝐬𝐩𝐛𝐞𝐫𝐫𝐲 𝐦𝐨𝐮𝐬𝐬𝐞, 𝐭𝐨𝐧𝐤𝐚 𝐛𝐞𝐚𝐧 𝐢𝐧𝐟𝐮𝐬𝐞𝐝 𝐜𝐫𝐞𝐚𝐦, 𝐯𝐚𝐧𝐢𝐥𝐥𝐚 𝐬𝐚𝐛𝐥𝐞 覆盆子慕絲酸甜適中,松卡豆香氣獨特,與香草酥餅搭配得恰到好處,令人回味無窮。𝐌𝐨𝐧𝐭 𝐁𝐥𝐚𝐧𝐜𝐋𝐢𝐠𝐡𝐭 𝐜𝐡𝐞𝐬𝐭𝐧𝐮𝐭 𝐜𝐫𝐞𝐚𝐦, 𝐜𝐥𝐞𝐦𝐞𝐧𝐭𝐢𝐧𝐞 𝐜𝐨𝐧𝐟𝐢𝐭, 𝐩𝐢𝐬𝐭𝐚𝐜𝐡𝐢𝐨 𝐛𝐫𝐞𝐭𝐨𝐧 栗子醬輕盈且香甜,橘子果醬增添了清新的酸味,與開心果底餅的口感形成鮮明對比。𝐔𝐣𝐢 𝐌𝐚𝐭𝐜𝐡𝐚 𝐎𝐩𝐞𝐫𝐚 𝐌𝐚𝐭𝐜𝐡𝐚 𝐛𝐮𝐭𝐭𝐞𝐫 𝐜𝐫𝐞𝐚𝐦, 𝐚𝐥𝐦𝐨𝐧𝐝 𝐬𝐩𝐨𝐧𝐠𝐞, 𝐜𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐠𝐚𝐧𝐚𝐜𝐡𝐞 抹茶奶油香濃,搭配杏仁海綿蛋糕和巧克力甘納許,口感層次豐富。𝐇𝐚𝐳𝐞𝐥𝐧𝐮𝐭 𝐏𝐫𝐚𝐥𝐢𝐧𝐞 𝐂𝐡𝐨𝐮𝐱𝐏𝐫𝐚𝐥𝐢𝐧𝐞 𝐰𝐡𝐢𝐩𝐩𝐞𝐝 𝐜𝐫𝐞𝐚𝐦, 𝐜𝐚𝐜𝐚𝐨 𝐜𝐡𝐨𝐮𝐱 榛子奶油香滑,搭配可可泡芙,口感酥脆,甜而不膩,十分受歡迎。𝐁𝐢𝐭𝐭𝐞𝐫 𝐒𝐰𝐞𝐞𝐭𝐂𝐨𝐟𝐟𝐞𝐞 𝐠𝐚𝐧𝐚𝐜𝐡𝐞, 𝐦𝐚𝐜𝐚𝐫𝐨𝐧 咖啡甘納許的濃郁搭配馬卡龍的香甜,適合喜愛咖啡味道的人士。𝐂𝐚𝐥𝐚𝐦𝐚𝐧𝐬𝐢 𝐓𝐚𝐫𝐭 𝐓𝐨𝐫𝐜𝐡𝐞𝐝 𝐥𝐢𝐠𝐡𝐭 𝐦𝐞𝐫𝐢𝐧𝐠𝐮𝐞, 𝐜𝐚𝐥𝐚𝐦𝐚𝐧𝐬𝐢 𝐜𝐮𝐫𝐝 檸檬味清新,焦糖蛋白霜的香甜平衡了酸味,口感清新。
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We took the Restaurant Week set lunch a few days ago. The lunch was started with breads which were very dry and hard. The main courses shown on the Restaurant Week menu included beef ribs and cod fish. However, when we were there, we were offered a different menu and did not have these courses. Instead, chicken and/ barramundi were offered. Since I booked the lunch based on the courses offered, I felt being cheated. What is worse is that, the barramundi is from local farm. Its texture was bad and had no taste and there was completely no side dish to go with it. Finally, we were disappointed with the desserts which did not have much flavor. The whole meal was very disappointing, and completely different from the meals we had last time which were so much better.Regarding the service: the waitresses there always walked around us but never checked whether we need more water. They seemed not trained. On the other hand, the waiters provided much better service.
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