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Level4
2013-05-28 1445 views
平時要想到哪裡吃飯已經很疲累,選擇到哪裡吃鬆弛的生日飯就更加難,還好我一早已有心水。好久之前來大坑吃甜品時經過,被白色的門面吸引,我和友人嘗試偷偷望向裡面,不過看不清楚,似乎很神秘,後來看到有兩個食友吃過生日飯,而且評價都很不錯,不用猶疑,立刻用tablemap訂位。隔了一會兒就收到餐廳方面的電郵,他們還附上了Sous Vide Low Temperature 5 Courses Set Dinner Menu讓我們先決定主菜。因為有些主菜需要兩日以上去準備的,所以只接受預訂,價錢由五百多至八百多不等,視乎你選什麼主菜,另外每人要先付$200訂金。我們比預期晚了一點到,大概七點八,幾乎坐滿人,只剩下一張二人檯。店裡的裝潢很簡約,白色的牆身,柔和的燈光,每張餐檯上面放了一盞小燈,燈光搖曳,播著Jazz的音樂,頗有情調。店員首先送上一籃麵包和牛油,牛油的造型很可愛,是圓球體的,一款是蒜蓉牛油,一款是Basil牛油。麵包微暖,外層不是脆的,有點靭,但中間的部分柔軟。本來以為Basil牛油的味道應該會濃一點,因為我看到有很多香草碎,但吃起來又覺得蒜蓉牛油比較好吃,不過整體上兩款都不錯。Star
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平時要想到哪裡吃飯已經很疲累,選擇到哪裡吃鬆弛的生日飯就更加難,還好我一早已有心水。好久之前來大坑吃甜品時經過,被白色的門面吸引,我和友人嘗試偷偷望向裡面,不過看不清楚,似乎很神秘,後來看到有兩個食友吃過生日飯,而且評價都很不錯,不用猶疑,立刻用tablemap訂位。隔了一會兒就收到餐廳方面的電郵,他們還附上了Sous Vide Low Temperature 5 Courses Set Dinner Menu讓我們先決定主菜。因為有些主菜需要兩日以上去準備的,所以只接受預訂,價錢由五百多至八百多不等,視乎你選什麼主菜,另外每人要先付$200訂金。

我們比預期晚了一點到,大概七點八,幾乎坐滿人,只剩下一張二人檯。店裡的裝潢很簡約,白色的牆身,柔和的燈光,每張餐檯上面放了一盞小燈,燈光搖曳,播著Jazz的音樂,頗有情調。
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店員首先送上一籃麵包和牛油,牛油的造型很可愛,是圓球體的,一款是蒜蓉牛油,一款是Basil牛油。麵包微暖,外層不是脆的,有點靭,但中間的部分柔軟。本來以為Basil牛油的味道應該會濃一點,因為我看到有很多香草碎,但吃起來又覺得蒜蓉牛油比較好吃,不過整體上兩款都不錯。
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Starter有兩款,一款是Traditional French Onion Soup,另一款是Mix Wild Mushroom Soup。洋蔥湯的顏色很深,有很多洋蔥,中間放了一塊芝士多士,多士很脆,不過我覺得芝士可以再多一點。洋蔥炆煮得很腍,湯底濃郁也帶洋蔥的甜味,非常好吃。Mix Wild Mushroom Soup。非常濃稠的雜菇湯,湯杰得好像醬汁,不過入口非常幼滑,而且有一種獨特的菇味,是平常的蘑菇湯喝不到的,上面還放了一小羮黑松露醬,多了一重香氣但又不會太搶。
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Pasta也有兩款,其中的Helenia Smoke Bacon Pesto Linguine更加是這裡的Signature Dish。上檯的方式十分特別,廚師把一個透明玻璃大圓蓋把意粉蓋著,然後到店員拿到客人面前才把蓋子打開,接著一陣煙霧湧出來,是一陣淡淡的煙燻味,不像中式煙燻法的那樣濃烈。意粉煮得很有咬口,雖然我一向都愛吃腍身的麵,但就特別喜歡這種口感。Pesto醬其實是一種較咸的Pasta Sauce,掌握得不好的話就會容易過鹹,而這個Pesto Sauce的鹹度剛剛好,另外那些煙肉粒也是一大亮點,整體味道很好,難怪是Signature Dish。
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Black Truffle with Cream Sauce Linguine。其實單看賣相就不太看得到忌廉汁,但原來忌廉汁已經完全滲進意粉內,所以每一口都吃到很濃郁的忌廉味,另外也加入了黑松露醬,和幾片香菇,真的很好吃,也因為沒有過多的忌廉汁,所以吃完也不會覺得太漏。
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吃完兩款濃味的意粉後,店員送上一小碟西柚Sorbet來清一清味蕾。鬆弛吃第一啖後說可能加了酒,我吃一口又不覺得,因為我對酒味很敏感,所以認為那些只是西柚的澀味而已。
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USDA Prima Grade Chill Ribeye Steak。這是鬆弛選的主菜,牛扒的表面有非常漂亮的烤紋,餐廳方面並沒有事前詢問過我們要什麼生熟度,但出來的效果讓鬆弛很滿意。牛扒的肉味很濃郁,同一塊扒有兩種不同的口感,一邊比較有咬口,另一邊脂肪多一點的就嫰滑一些。看來廚師對這塊扒非常有信心,不配任何醬汁,就連芥末都沒有,但已經很夠味。伴碟的有露筍、粟米芯和松露薯蓉,薯蓉不是幼滑的那種,是有粒粒薯仔肉的,松露味不算很濃,但其實味道不錯,不過我們實在太飽所以吃不完。
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Norway Chill Salmon with Fresh Herbs。近來吃西餐都會點魚做主菜,而訂菜前知道這裡是以慢煮的方式去煮三文魚,所以肯定會很滑溜,而結果完全符合我的期望,三文魚非常嫰滑,帶有清新的檸檬和香草味,味道香純,十分好吃。
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是日甜品是焦糖燉蛋,其實訂位時我曾經提及今天是老公的生日,請店方幫忙在甜品上寫生日快樂,他們回覆說可以,還主動問我老公的名字,可是最後他們沒有寫,雖是上檯時看不到生日字句是有點愕然,但我想可能是廚師太過忙碌吧,還好老公都不怎麼在意這種事,所以我也沒追問。焦糖燉蛋的口感比較扎實,較像中式燉蛋,但我們都傾向幼滑一點的,不過味道還不錯,而且不太甜。

由頭盤到主菜,鬆弛都吃得很滿意,服務也不錯。這裡上菜是有點慢,而我們都不是那種會慢慢吃的人,但也差不多吃了三個小時,所以有興趣來吃的朋友要注意了。雖然價格有點貴,幾乎是貼近酒店的價錢,不過最緊要吃得開心,所以都很值得推薦!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$800 (Dinner)
Level4
2013-01-17 960 views
這一天,他突然 e-mail 一份 main course menu 給我,並著我挑選其中一款。看一看,有美國肉眼扒、加拿大豬柳、澳洲羊架、智利鱸魚、挪威三文魚和美國穀飼雞,而 set dinner 的最低消費是 $560,價錢並不相宜。「是那間餐廳呢? 今晚去嗎? 」 「不是今晚,是這個星期五,因為餐廳要我們預先決定主菜款式,再付訂金。。。」「吓?那麼你可告訴我是哪一間餐廳,讓我做一些 research 再作決定?」「這樣便沒驚喜了?!」「我才不要這種驚喜,萬一不好吃,我會哭的。」一輪爭辯之後,謎底終於解開了,就是位於大坑的 Helenia 。到 openrice 的網站看看,得知是一間提供sous vide (真空低溫烹調) cuisine 的餐廳,立即興奮起來。「Wow~ sous vide? ! 去呀去呀! 我想吃三文魚。。。」「好的,就讓我安排吧。」星期五下班後,我們便駕車到大坑。餐廳位於寧靜的街道上,要花一點時間才找到它的位置。店內只有約十個座位,地方雖然比想像中細小,檯與檯之間卻保留了相當的距離,因此不會感到擠迫;縱然沒有花巧的裝潢,在幽暗而寧靜的環境下,枱上的燭光總算帶
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這一天,他突然 e-mail 一份 main course menu 給我,並著我挑選其中一款。看一看,有美國肉眼扒、加拿大豬柳、澳洲羊架、智利鱸魚、挪威三文魚和美國穀飼雞,而 set dinner 的最低消費是 $560,價錢並不相宜。

「是那間餐廳呢? 今晚去嗎? 」

「不是今晚,是這個星期五,因為餐廳要我們預先決定主菜款式,再付訂金。。。」

「吓?那麼你可告訴我是哪一間餐廳,讓我做一些 research 再作決定?」

「這樣便沒驚喜了?!」

「我才不要這種驚喜,萬一不好吃,我會哭的。」

一輪爭辯之後,謎底終於解開了,就是位於大坑的 Helenia 。到 openrice 的網站看看,得知是一間提供sous vide (真空低溫烹調) cuisine 的餐廳,立即興奮起來。

「Wow~ sous vide? ! 去呀去呀! 我想吃三文魚。。。」

「好的,就讓我安排吧。」

星期五下班後,我們便駕車到大坑。餐廳位於寧靜的街道上,要花一點時間才找到它的位置。
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店內只有約十個座位,地方雖然比想像中細小,檯與檯之間卻保留了相當的距離,因此不會感到擠迫;縱然沒有花巧的裝潢,在幽暗而寧靜的環境下,枱上的燭光總算帶出一點點浪漫的氣氛。

由於 set dinner 內的頭盤和甜品都是固定的,而可選擇的主菜又在訂座時已決定,所以侍應只呈上 wine menu給我們。我們挑選了一款比較 fruity 的白酒來配襯我們這夜的心情。
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先送上烘得微暖的法包,入口外脆內軟,尚算不錯,反而附上的香草蒜蓉牛油更為吸引。
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餐廳上菜的速度比較慢,讓我倆有更充裕的時間拍照和欣賞食物。等了約十五分鐘,頭盤終於來了,是健康的沙律 (Sous vide king scallop with garden salad in homemade balsamic dressing),上面放了一粒份量十足的帶子,兩面煎得微微金黃色,入口鮮甜嫩滑,十分美味!沙律汁則以黑醋、蜜糖、芥末及檸檬汁拌成,果香馥郁,甜味比酸味突出,令這個看似簡單的沙律生色不少。
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第二道菜是這裡的 signature dish,Helenia smoke bacon pesto linguine,在上菜時加上玻璃蓋子,內裡煙霧迷漫,完全看不到意粉的蹤影!慢慢的打開蓋子,一股煙燻香氣撲鼻而來,誘人極了!
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用 pesto 煮的意粉普遍都比較油膩,這裡的 pesto 卻因為是自家製的,用上羅勒,芝士和額外份量的松子,讓每一條意粉都散發出果仁的香氣,且沒有多餘的油份,加上既煙韌又有嚼勁的口感, 是我吃過最美味的 pesto pasta!
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隨後送上,是用來清清味蕾的Fresh made lychee sorbet,同樣是自家製的,味道清新,甜度亦適中 -- 在冬日下吃荔枝雪葩,感覺也頗特別的。
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又過了十分鐘,以真空低溫烹調的主菜終於登場了。

Sous Vide 這種烹調法較為健康,既不會破壞食物的蛋白質,又保留其營養價值,若選用優質的食材,更不用多加調味,便可嚐到原汁原味兼味美的食物。

我點的是 Norway chilled salmon with fresh herbs。據老闆兼主廚Jonathan解釋,因為急凍三文魚 (frozen salmon) 經慢煮後,肉質會變得鬆散,所以堅持用成本較高的冰鮮三文魚 (chilled salmon),以攝氏40多度慢煮45分鐘,再把魚皮輕輕煎香便可上碟,故此魚肉只是暖暖的,要趁「暖」吃啊!
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將三文魚輕輕一切,即展出內裡粉嫩迷人的顏色,看起來十分嫩滑!貪心的將一大片三文魚放入口,然後再閉上眼細味 -- 果然,沒令我失望 -- 香脆可口的魚皮帶點焦香,鮮甜肥美的魚肉幾乎入口即溶 -- 哪會有這般好吃的三文魚?!怎料,吃到三文魚扒的另一端時,鹹味卻搶了風頭 。。。旁邊的薯蓉則加入了馥郁幽香的黑松露,每一口都令人回味不已,是充滿心思和誠意之作。

他點的是 US prime grade rib-eye steak,牛扒先以攝氏50多度慢煮4個多小時,然後將兩面略燒,賣相可媲美高級steakhouse 的炭燒牛扒;由於侍應沒有詢問我們喜好的生熟程度,讓我們更期待切開牛扒的那一刻呢!
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如我們所料,牛扒的內裡呈嫣紅粉嫩,肉質卻沒有想像中軟嫩,脂香亦不見蹤影,幸好,慢煮這烹調法將肉汁緊緊鎖住,肉味更是意想不到的濃郁。

伴碟的除了黑松露薯蓉,還有兩款自創的醬汁,一款由西芹的莖部磨成,另一款則由紅酒和磨菇煮成,味道同樣跟牛扒匹配,且帶來另一番滋味。

這時,雖然已感到非常飽足,甜品卻是不可或缺的一環!賣相精緻的 lemon tart,直徑達 10 cm,不但份量十足,酸度也十足,軟滑的檸檬餡配襯鬆脆的餅底,清新怡人,更是我吃過最美味的檸檬批之一,「幸好」他對這個酸溜溜的檸檬批不感興趣,讓我可以多吃一個!
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兩個檸檬批,再加一杯香濃的咖啡,感覺幸福又滿足。
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這時,老闆似乎完成了大部分的工作,更走過來跟我們談天,十分友善。雖然他解釋 sous vide 特別適合用來預備一些平日較難應付的食材,如三文魚、雞胸和豬柳,因此我們會覺得這夜的三文魚較牛扒出色;然而我認為這裡的牛扒尚有改善的空間,因為我在別處吃過更有水準的慢煮牛扒!

有機會再來的話,老闆則推介純天然且不含賀爾蒙的加拿大豬柳。那麼餐牌內的都不合心意,又如何?他說即管跟他商量便可。

最後問老闆為何將餐廳命名為 Helenia Home Bistro ,他終於將這夜為了招呼客人而忙過不休的漂亮女生, Helen,亦即是他的未婚妻,介紹給我們認識 。看著她一臉笑容,我知道甚麼是幸福了。

但願有一天,我也會找到我的「幸福」!
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Other Info. : *~ [b]5 course set dinner menu[/b] ~* [b]。。。starter 。。。[/b] sous vide king scallop with garden salad in homemade balsamic dressing [b]。。。pasta 。。。[/b] helenia smoke bacon pesto linguine (signature dish) [b]。。。refreshment 。。。[/b] fresh made fruit sorbet [b]。。。sous vide main course。。。[/b] -US prime grade rib-eye steak ($680) -Canadian rack of pork with fresh herbs ($680) -Australian grass feed rack of lamb with fresh herbs ($650) -Chile sea bass with fresh herbs ($580) -Norway chilled salmon with fresh herbs ($580) -US grain feed chicken with fresh herbs ($560) [b]。。。dessert 。。。[/b] daily made fresh dessert [b]。。。coffee / tea。。。[/b] 。。。Advance reservation only。。。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$750
Level4
去年的生日男友選了我喜歡的FINDS慶祝, 今年呢他要我想好再告訴他其實想去的餐廳選擇有很多, 到最後沒有跟他說明哪一家, 只是某晚到大坑吃飯經過這裡看看餐牌, 就跟他說對這裡有興趣試, 他就在我生日之前訂了位為什麼會對這裡有興趣呢? 這裡所有菜式都是真空低溫烹調的(sous vide)以真空袋把肉類裝好, 再以50-80度的較低溫煮食物, 讓食物更有其原味很多酒店或高級餐廳只會推出一至兩款sous vide dishes但這裡所有主菜都是以sous vide這煮食方法所做的加上是小店, 更想支持一下店裡裝潢讓人有一種很舒服的感覺, 燈光較暗, 適合吃西餐訂位的時候已經決定了要吃什麼, 所以坐下邊吃美味餐包邊等吃就可以了starter: garden salad with special home makes balsamic dressing上桌的時候有點擔心, 因為看不到有番茄, 只有菜的garden salad我沒有很喜歡吃但菜葉新鮮爽脆, 而他們自家製的醋味道很好, 酸香十足而濃醇橄欖油也很得剛好, 吃起來不會太寡, 讓我開始期待等一下的菜式了pasta: Helenia sm
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去年的生日男友選了我喜歡的FINDS慶祝, 今年呢他要我想好再告訴他
其實想去的餐廳選擇有很多, 到最後沒有跟他說明哪一家, 只是某晚到大坑吃飯經過這裡
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看看餐牌, 就跟他說對這裡有興趣試, 他就在我生日之前訂了位
為什麼會對這裡有興趣呢? 這裡所有菜式都是真空低溫烹調的(sous vide)
以真空袋把肉類裝好, 再以50-80度的較低溫煮食物, 讓食物更有其原味
很多酒店或高級餐廳只會推出一至兩款sous vide dishes
但這裡所有主菜都是以sous vide這煮食方法所做的

加上是小店, 更想支持一下
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店裡裝潢讓人有一種很舒服的感覺, 燈光較暗, 適合吃西餐
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訂位的時候已經決定了要吃什麼, 所以坐下邊吃美味餐包邊等吃就可以了
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starter: garden salad with special home makes balsamic dressing
上桌的時候有點擔心, 因為看不到有番茄, 只有菜的garden salad我沒有很喜歡吃
但菜葉新鮮爽脆, 而他們自家製的醋味道很好, 酸香十足而濃醇
橄欖油也很得剛好, 吃起來不會太寡, 讓我開始期待等一下的菜式了
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pasta: Helenia smoke bacon pesto linguine
這款意粉是他們的招牌菜, 初時我還以為只是他們把煙肉加青醬去煮扁意粉
但一上桌的時候有一股煙薰的香氣, 原來是他們以煙槍把煙薰的味道打進去
香味其實已經讓腦部有一個訊息, 憑這氣味去吃意粉感覺很好
吃起來煙薰味其實很輕, 但感覺好像還有這香味. 意粉彈牙
煙肉也不會說太鹹, 香香的油脂味但不膩. 青醬亦做得很香, 很好吃

sous vide main course
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US prime rib eye with fresh herbs

男友選了牛排, 賣相很漂亮. 到這裡不需要選擇生熟程度, 因為他們會煮到一個適合的生熟度給食客
切開之後也沒有血水, 但看起來像是3-4成熟, 這是sous vide巧妙的地方
肉質超嫩的! 我吃了一小塊, 而且牛排的肉香非常濃郁. 每一口都是美味的牛肉味道
而且保留了肉汁, 但也是切吃來看不見的, 是吃的時候才會感覺的到, 好好吃喔
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New Zealand grass feed rack of lamb with fresh herbs
我點的羊排也是非常美味, 肉質好嫩滑, 看起來也非常漂亮, 粉紅色的羊肉好看極了
羊肉也保留了其香味, 不需要太多的調味料煮羊排就已經很好吃
很久也沒有吃過這麼香這麼好吃有水準的羊排, 他們的主菜都做得好讚
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side dish: black truffles in Australian new potato and steam vegetables
他們的伴菜也不是馬虎做的喔, 最初以為是一個個馬鈴薯做伴菜
原來是我愛吃的薯泥. 細滑富薯香, 加上一些黑松露的味道, 這薯泥也很好吃
小番茄非常清甜美味, 其他的配菜味道也很清新可口, 真的很喜歡很滿意
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dessert: lemon tart
甜品是老闆娘自己每天做的, 那晚的甜品是我喜歡的檸檬撻
檸檬吉士醬酸度很夠, 撻皮也做得很不錯, 鬆鬆的也有牛油香
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再搭一杯熱茶, 這一餐吃的很開心也很滿足

吃得開心是因為沒有想過這家小店的食物水準是如此的高
在生日晚餐碰著這麼好吃的菜式真的開心. 加上認識到這裡的老闆兼大廚Jonathan
他有他自己一套經營餐廳的理念, 對做菜有熱誠, 投資買了好幾部烹調器材就是專為了做好低溫煮食
應該沒有什麼人像他一樣做得到吧. 誠意推薦你們來
我也很想他們快點開午市, 還有很想吃吃看他們的慢煮三文魚, 一定超好吃的
謝謝我的男友帶我來啦, 雖然他忘了跟餐廳說那晚是我生日, 但及後也有他訂的蛋糕吃, 一樣開心
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$498 (Dinner)
Recommended Dishes
  • all!
Level3
54
1
2012-05-13 659 views
It's one of life's mysteries why I haven't come to know The Helenia Home Bistro earlier. There is no review (so far) on it on Openrice, it's not that new apparently, and the food is fantastic.Having parents that demand high standards means I don't usually take them to restaurants unless I've test-driven them before, and even then... But I'm glad I took the plunge in choosing HHB, a restaurant specialising in sous vide cooking. I first came across sous vide cooking while I was researching on ho
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It's one of life's mysteries why I haven't come to know The Helenia Home Bistro earlier. There is no review (so far) on it on Openrice, it's not that new apparently, and the food is fantastic.

Having parents that demand high standards means I don't usually take them to restaurants unless I've test-driven them before, and even then... But I'm glad I took the plunge in choosing HHB, a restaurant specialising in sous vide cooking. I first came across sous vide cooking while I was researching on how to make onsen eggs and had been intrigued ever since, so glad I got to try it and boy, was it good!

Helenia Home Bistro is indeed a homely and cosy sort of restaurant, with an open kitchen tucked away in a small street in Tai Hang. White-washed decor, wooden louvre blinds, flickering candle light in a cute little oil lamp on each table. Since the dishes had been pre-ordered 2 days ago, we could go straight into the drinking and the bread. Frankly, the bread wasn't that great, a bit too crunchy, but the spread was tasty: one was garlicky butter, strong but not pungent, the other was a basil butter which was lovely.
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First course was salad. A nice portion of fresh crunchy salad leaves in a simple but delicious olive oil and vinegar dressing. I have never tasted salad so fresh in any restaurants in Hong Kong, seriously. The balsamic vinegar was the real McCoy: sweet, glossy, rich. Absolutely delicious.
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Next came a real gem: smoked bacon pesto linguine. The dish came covered; once the cover was whisked away, a cloud of fragrant oaky smoke escaped to tantalise. The linguine was nothing short of "Wow!". I think it was one of the best pasta dishes I had ever had. I fear any attempt to articulate how it tasted would do serious injustice to the dish, so let me just leave it at "it was pasta heroin". Owner and chef, Jonathan, later explained that the pasta was cooked in a broth that had been simmered for 8 hours. More please.....
Can't get enough of this
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Main course: Ribeye steak, rack of lamb and salmon. The meat was cooked sous vide but slightly char-grilled before serving. As expected, the steak and the lamb were tender, succulent and full of flavour (and rare - yay!!). The salmon was just cooked with a delicate scent of dill. All three dishes were very good but paled in comparison against the pasta past. The side dish was disappointingly the same for all three dishes: mashed potatoes, steamed veg and cherry tomatoes, but I must add that the tomatoes were dressed in a garlicky oil and very yummy.
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Dessert was a mango Napoleon of sorts. Instead of puff pastry, a more crusty biscuit was used. Not bad but not spectacular either. The low point of the entire meal was the tea and coffee. Sort that out and I really can't find much to complain.
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Service was attentive and friendly, albeit a bit slow once the place filled up; afterall, there was just the lovely Helen tending every table.

Definitely would visit again!
Other Info. : According to Wiki, sous vide cooking is "a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours in some cases—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C (140 °F)." Corkage $150/bottle, or buy one free one.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2012-05-12
Dining Method
Dine In
Spending Per Head
$580
Celebration
Mother's Day
Recommended Dishes
Can't get enough of this
  • Smoked bacon linguine