211
2
3
12-min walk from Exit B, Tin Hau MTR Station continue reading
Telephone
23925121
Introduction
French fine-dining with reasonable price, 3-course dinner serves from $390 per person. It’s a good place for couples. continue reading
Opening Hours
Today
12:00 - 14:00
18:00 - 02:00
Mon - Thu
12:00 - 14:00
18:00 - 00:00
Fri
12:00 - 14:00
18:00 - 02:00
Sat
12:00 - 02:00
Sun
12:00 - 00:00
*Mon-Thu:Last Order: 22:00 Fri: Last Order: 22:00 Sat: Last Order: 22:00
Payment Method
Visa Master Cash UnionPay
Number of Seats
18
Other Info
Wi-Fi
Open Till Late
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
Phone Reservation
10% Service Charge
Outdoor Seating
Review (221)
倫.住嚟試 Featured Review
Level6 2018-05-26
667 views
都有大半年無嚟大坑依一區食飯,既然喺同識食嘅老友相聚,自然要揀啲好嘢食吓。「Warren」喺其中一家心水穩膽,因為兩年前光顧過,心中有底,知道食物有一定質素,店內氣氛好。踏進店內,屬小店格局,偌大嘅開放式廚房,用餐區呈長L形,感覺其實有點窄,還好喺氣氛頗有情調,非常適合情侶或三幾個老友聚一聚嘅用餐地方。雖然有散點,但4道菜嘅套餐喺最划算,包頭盤、餐湯、主菜及甜品,視所揀嘅主菜定價,$448-$588。再細閱餐牌,發覺原來多款前菜或主菜均加入甜品元素,例如加入泡芙或拿破崙嘅前菜,配香橙燒汁或朱古力燒汁嘅主菜、甚或做成梳乎厘,頗有新意。甜品更可+$80轉為拼盤。麵包籃落單後,侍應送上麵包籃,內裡有3款歐陸包,幾款包本身都各有特色,有烘得鬆脆嘅,有外脆內綿嘅。更特別喺啲牛油,入口幽香得緊要,因為喺自家製嘅黑松露牛油。頭盤有3款選擇,剛好我哋3個人,就唔使多懸念,叫齊3款共享,樣樣都試吓。鮮帶子黑松露泡芙既然喺賣法國菜,泡芙都採用法式嘅長形泡芙,上面放滿添加咗黑松露嘅帶子粒、青瓜粒及意大利蕃茄乾,形觀討好。帶子都喺刺身級,口感清爽,味道富層次;泡芙入口軟綿而帶煙韌,平常甜食嘅多,鹹食嘅效果都唔錯。香煎鵝肝配無花果蘋果蓉煎鵝肝配蘋果蓉小弟就覺得喺絕配,有時晌啲高級酒店嘅自助晚餐都會有呢個配搭,是夜再回味呢道菜,更加入埋無花果。鵝肝煎得甘香,入口豐腴盡放,配上無花果蘋果蓉,油膩感立時減半,襯埋件法包,感覺再輕盈啲。小龍蝦拿破崙3款前菜中,以呢款「拿破崙」最得我歡心,一來兩旁伴以芒果醬及開心果醬,賣相精緻;二來酥皮超香脆,一咬咔咔聲;三來啲小龍蝦肉沾滿沙律醬,又加入意大利乾蕃茄,又爽又香口,好滋味。仲回味緊啲前菜,無耐,餐湯都送到嚟。湯品只有兩款選擇,法式洋蔥湯喺法國菜嘅經典,而另一款蕃茄清湯,感覺好吊詭,搵得蕃茄做湯,點可能喺清湯呢?所以,小弟一於揀後者。蕃茄清湯配龍蝦肉初以為一碗清湯出晒嚟,原來唔喺,湯碗內只有龍蝦肉,而清湯由店員以小壺倒入。感覺好神奇,啲湯明明好清,但倒出嚟嗰吓已有蕃茄香,再呷一口,堅有濃郁蕃茄味,酸香清爽。事後,梗喺問問點整法啦,原來,原理跟做法式牛肉清湯如出一轍,就喺以雞湯跟蕃茄熬起之後,再以蛋白吸走啲雜質而成,好有驚喜嘅一道菜式。法式洋蔥湯經典就梗喺用番經典嘅做法,洋蔥濃湯、法包、芝士嘅配搭,面層放滿法包同刨咗唔少碎芝士,先嚟一陣陣芝士香,友人大讚極有水準。濃湯散發出濃香嘅洋蔥甜味,面面嘅法包索滿湯,軟綿綿又有芝士香。可見師傅嘅功夫、手勢都夠晒紮實。輕煎西班牙黑毛豬肉眼扒配法式芥末子汁 $448主菜就各自先揀款心水,再一齊共享,小弟就揀咗西班牙黑毛豬肉眼扒,賣相貫徹法國菜嘅精緻。啲黑毛豬肉眼扒煎得色澤粉嫩,入口非常柔軟腍滑,真喺有別平常食豬扒、豬柳嘅感覺;再沾沾法式芥末子汁味道一流。而「甜品」元素,就喺除芥末子汁,肉眼上仲有嘅焦糖汁,又OK喎。香煎西冷配朱古力燒汁 $548友人都算喺牛痴,西冷變相喺必然正選。西冷周圍都食到,但配朱古力燒汁就真喺幾搞鬼。睇外觀就知煎得五乘熟剛好,色澤保持嫩紅,卻唔會有血水滲出,咬落外層帶點焦香,內層肉質的確細緻且富肉香,配上個汁又幾夾喎,唔會有古怪嘅感覺。龍蝦米多配龍蝦梳乎厘 $588龍蝦梳乎厘,甜定鹹呢?所以,更想點一客嚟試試。整道菜其實分兩部份,一部份喺以龍蝦肉、蘑菇粒、龍蝦膏炒成再放返去半邊蝦殼內,味道濃香,好有蝦膏味道,蝦肉跟蘑菇都好爽口,掂喎。另一部份就喺加入龍蝦肉做成嘅梳乎厘,屬於鹹食,梳乎厘焗得有水準,輕盈,軟綿綿如綿花糖,混在其中嘅蝦肉亦鮮甜彈牙,好有趣嘅感覺。精選甜品拼盤 +$80我哋將其中一客甜品轉為「精選甜品拼盤」,包括咗焦糖芝士蛋糕、香濃朱古力蛋糕及雜莓雪糕球,仲加咗啲雜莓做襯托,成份拼盤靚仔晒。焦糖芝士蛋糕嘅芝士味道好濃郁,質感軟滑,最特別喺面層燒一燒加入焦糖元素;而香濃朱古力蛋糕果然夠晒香濃,朱古力味極重;雜莓雪糕球柔滑富奶香。熱咖啡、熱檸水餐後,一杯簡單熱飲伴着,我哋繼續輕鬆暢談。今回嘅咖啡似乎失色咗少少,醇香還醇香,但奶泡稍為過多。再嚟大坑食飯,感覺整體好似靜咗,途經唔少餐廳,望望入面都見到人客唔多。不過咁,正正啱晒我哋,因為靜靜哋方便傾偈,又食到啲高質而有心思嘅菜式,此外,整晚服務都好唔錯,最深印象喺上菜嘅同步,無論前菜、餐湯,抑或主菜,都喺3個人嘅選擇一齊上,出面好多餐廳都做唔到呀!唯主菜嘅份量方面就有少少商榷,因為大食少少嘅人真喺有啲怕唔夠食啫! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
悠悠閒閒食個BRUNCH Featured Review
Level4 2018-05-26
283 views
每次走進大坑,都總有點像離開了平常市區中的繁雜, 來到了別有情調的小社區。不知是自己的記憶越來越差還是真的是大家都貪新忘舊, 這區又好像換上了不少新餐廳。上次吃的CAFE 不見了, 於是便隨心找了一間看起來十分開揚的小店, 吃個週末BRUNCH。 WARREN 主打法式美食, OPEN KITCHEN 加上酒吧和露天茶座, 加上寧靜的街角, 不難讓人聯想到歐洲的小鎮街頭。有情調不一定要暗暗的燭光, 大量的自然光配上OPEN KITCHEN, 看着廚師即叫即煮, 又有另一番風味。坐了一會, 顏色鮮艷的魷魚圈扁意粉送上, 除了有濃濃的蕃茄味, 還混着點點香草, 惹味非常。意粉的軟硬度非常好, 帶點彈牙不會過淋。而且每條意粉都能掛着濃濃的茄汁, 不多不少。魷魚圈也是厚肉帶口感, 整個PASTA 味道相當不錯。雖然簡單, 但很醒胃惹味, 非常適合夏天。大大份的煙三文魚奄列看到也開心, 一看就知個奄列煎得像梳乎厘一樣鬆軟。奄列不但充滿蛋香, 又軟又滑。而且內裏還有點三文魚肉和洋蔥, 再加入點點黑椒, 味道更豐富。而煙三文魚的略帶咸鮮, 配着蛋和沙律吃就剛好。伴碟的沙律菜也很新鮮, 混着黑醋味道更佳, 我倆吃得一片菜也不留。在這炎熱的時間, 加上一杯冰凍的檸檬特飲, 真是一個很完滿的BRUNCH。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-05-23
187 views
Warren is a lovely little place with indoors and outdoors spaces in Tai Hang.  We had brunch here on a public holiday and we chose to sit at the outdoor area under a big sunbrella, enjoying a lazy and laid back Summer afternoon with my friend.  It definitely sets the mood right for the holiday!Lemonade (HK$55)👍👍👍👍👍A simple, cool lemonade is all we needed on this hot summer's day!  It was a light and refreshing beverage to kick start our brunch!Crayfish Soufflé Omelette (HK$138)👍👍👍👍👍This was perhaps my favourite omelette.  This is not your usual omelette, it was a fluffy, airy "soufflé" omelette.  The texture was as soft as cotton candy, so light and airy!  You could easily finish the entire plate without feeling too heavy and bloated.  Both of the crayfish salad with fresh veggies had a lovely texture and nicely complemented the dish!(The Soufflé Omelette offered on Monday to Friday 1200-1500, Saturday, Sunday and Public Holiday 1200-1600)Calamari Marinara Spaghetti (HK$118)👍👍👍👍The pasta was cooked to an enjoyable al dente bite and carried a lovely flavour.  The calamari was fresh and tender, and the marinara sauce was full of tomato flavours. It was well balanced and created a harmonic partnership!Outdoor seating area Indoor seating areaMenu continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
細味法國親民菜 Featured Review
Level4 2018-05-15
373 views
美食雲集的大坑,向來是臥虎藏龍之地。記得去年在友人安排下,喺華倫街歐陸式小館「Warren」嚐了一頓既精緻又好味嘅法國菜,對餐廳嘅美食,一直念念不忘。最近從友人網誌得知,餐廳推出咗全新 Menu,有好幾道菜式,更用上甜品入饌,賣相超吸引,所以這晚下班後,就特意來一嚐。餐廳裝潢基本上與上次到訪時,分別不大,門外設有露天座位,而對正大門就係開放式廚房。至於店內設計,則以工業風為主,簡單卻不簡陋,很配合大坑的慢活中產形象。 拿起女侍送上的餐牌,晚巿套餐共有三道菜,包頭盤、餐湯及主菜,價錢由 $448-$588 不等,視乎所選的主菜而定,套餐配咖啡或茶;如果想試埋精選甜品拼盤嘅話,就要另加 $80,以動輒每位過千的法國菜來說,這裡的定價,絕不算高昂。當然如果唔想食套餐嘅話,也可以散叫。點完餐後,店員迅即為我倆送上麵包籃,講真這客麵包,食味一般,談不上熱暖脆口,反而隨包附上的黑松露牛油,好有驚喜,入口氣味幽香,為這客餐包生色不少。Entrée 共有三款選擇,其實一早就已經鎖定咗鮮帶子黑松露泡芙及小龍蝦拿破侖,因為泡芙同拿破侖呢兩款食材,通常只會喺甜品環節才會出現,但這裡的廚師竟然以帶子及小龍蝦配搭用來做前菜,咁有創意,當然要一試。先嚐鮮帶子黑松露泡芙,墊底的閃電泡芙,形狀修長苗條,入口質感輕盈,咬下鬆軟又不膩口。面頭的切粒帶子,下得夠曬慷慨,分量不少,味道非常鮮甜,加上黑松露作點綴,夾埋泡芙一起吃,集鹹香、軟滑、鮮爽等多重滋味於一身。至於另一款小龍蝦拿破侖亦很有水準,底面兩層酥皮做得非常鬆脆,薄得來又唔會凹凸不平,入口牛油味酥香馥郁。再嚐一口中間夾住嘅龍蝦仔肉,爽甜彈牙,鮮味十足,配埋鋪面的紅莓乾果吃,味道甜甜酸酸,特別醒胃。餐湯共有兩款,包括番茄清湯配龍蝦肉同法式洋蔥湯,前者番茄清湯,湯色清澈見底,入面材料不多,只有鮮爽彈牙的龍蝦肉和少許配菜。趁熱馬上喝一口,味道雖然略淡,卻散發著陣陣番茄和蔬菜清香,很適合不大愛喝濃味湯水的食客。至於熱辣辣上檯的法式洋蔥湯,用料就比較豐富,湯面放有兩塊鋪滿半溶芝士嘅法包,洋蔥下得勁多,而且炒至焦糖化,舀起時呈絲絲縷縷,法包吸收咗洋蔥湯的香味,加埋鹹香的芝士,食味一流。輪到吃主菜,本來想點香煎西冷配朱古力燒汁及龍蝦米多配龍蝦梳乎厘各一客,可惜當晚龍蝦缺貨,也不打緊,反正對另一款慢煮法國鴨胸配香橙燒汁 ($488)  亦頗感興趣。鴨胸先以高溫慢煮,將其肉汁鎖緊,誘發出濃香;切開一試,肉質雖然未至於入口即溶,但亦很鬆化。面頭的橙皮絲,更是整道菜的靈魂,食落不但香甜酸爽,而且仲有種回甘滋味,可中和膩感。至於另一客香煎西冷配朱古力燒汁 ($548)  火侯亦控制得剛好,西冷上桌時已分成四小塊,方便享用。叉起一件細看,肉色嫣紅粉嫩,帶些少嚼勁,有肉汁和肉味。再多蘸點一些朱古力燒汁和可可粉上面,入口鹹甜合一,味道出奇的夾,簡直無懈可擊。完美的一餐又怎可以沒甜品作伴?壓尾出場的精選甜品拼盤 (+$80),賣相很精美,碟上放有三款甜品,包括法式焦糖芝士蛋糕、紅莓朱古力蛋糕及一球自家製的士多啤梨雪糕。Crème Brûlée Cheesecake 是餐廳招牌作,芝士味極之香濃幼滑,加上脆卜卜嘅焦糖面,入口甜而不膩。紅莓朱古力蛋糕質地非常順滑,朱古力味濃郁,配埋軟滑香甜的草莓雪糕,真令人忍不住一口接一口,最後以 House Lemonade 作結。好久都沒有品嚐到如此令人心滿意足的優質美食,加上舒適環境以及貼心服務,十分推薦給大家! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
破格的法式晚餐 Featured Review
Level4 2018-05-13
235 views
上星期去了一間坐落於大坑的一所法式小店來了一頓浪漫的法式晚餐。小店名爲Warren, 取其同名的街道名字Warren Street。坐下來點餐後,先來一客熱辣鬆軟的餐廳自家餅房出品的麵包籃,配上黑松露牛油,爲這個晚餐揭開序幕。是日晚餐是餐廳的限時推介,主題是法式甜點配鹹食,本身喜愛甜品,尤其是法式,所以對此好期待。鮮帶子黑松露泡芙,本人喜愛的泡芙口味是厚厚的朱古力,但主廚今次的cross over,大膽破格,用鮮帶子黑松露舖在泡芙上面,帶子嫩滑鮮甜,黑松露香氣撲鼻,與泡芙出奇地配合得到,有驚喜。這個鹹食拿破侖,用了小龍蝦代替傳統的忌廉和水果,小龍蝦味道清甜,醬汁綿密,拿破侖很脆,嚐到表面有焦糖的味道,主廚的創意一再衝擊我的味蕾,還有打破對食物的既定框架。番茄清湯配龍蝦肉湯如其名,清澈見底,不含一點雜質,配上龍蝦肉,看上去就如一幅藝術品。喝一口,就即時感受到番茄和檸檬的清新甜美。法式洋蔥湯用大量的洋蔥餚制而成,加上融化的芝士和焗香的麵包浮在湯面,湯熱燙口,味道濃郁,洋蔥經爆炒焦糖化後的甜美全溶入湯中,感覺幸福😁。慢煮法國鴨胸配香橙燒汁鴨胸經慢煮後,肉質鮮嫩,鴨味香濃,與香橙燒汁配襯得相得益彰,燒汁的橙皮絲切得很幼細,與糖同煮後有點兒像西式的糖餞水果。龍蝦米多配龍蝦梳乎釐驚喜一浪接一浪。此菜兩食,先把龍蝦起肉,一半與磨菇加龍蝦膏同炒再放回龍蝦殼中,味道層次豐富,味濃但不鹹。另一半龍蝦肉就與蛋白同焗爲龍蝦梳乎厘。梳乎厘通常爲甜食,爲鹹食都是第一次,感覺清新。建議先吃龍蝦梳乎釐,然後再吃炒龍蝦,就可以一次過品嘗到清新和濃烈的口感。最後是精選甜品拼盤,有特濃朱古力餅,芝士蛋糕配雪糕,精緻的賣相,爲這頓晚餐作一個完美的總結。這間法式小店,看到經營者和主廚的破格,創意,對細節的認真,爲自家店帶來不一樣的味道。 continue reading
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