文华扒房及酒吧

📍地址: 中環干諾道中5號香港文華東方酒店1樓✿😋味道😋：5/5✿🏙️環境🏙️：5/5✿🤵🏻服務🤵🏻‍♂️：5/5✿👀賣相👀：5/5✿💰價位💰：4/5↠⏰時段： Dinner 19:00 ↞ ❀❀ 環境 ：⭐️餐廳連續十年榮獲米芝蓮星級殊榮🎖，佢喺文華東方酒店一樓，全港數一數二嘅高級扒房。文華扒房經 Terence Conran 爵士重新設計，餐廳俯瞰皇后像廣場同遮打花園，其靈感取自於扇貝的天花板、Gerard D’A Henderson 的畫作，環境非常優美。🕌🍽<< 3-Course Sunset tasting Menu >> $1288 per person 🍞🥖🧈❝ Bread ❞☞ 一開頭有餐前麵包，好重牛油味嘅brioche，好鬆軟🍞🍞🍞🍞🥧🥧🥧❝ Amuse Bouche ❞☞ 呢個餐前小食，食落都幾好味，好香口。********STARTERS********🐟❝ House-Made Smoked Salmon ❞❀ Rye Toast, Lemon☞ 呢個煙三文魚，Waiter 會喺你面前切片，同埋擺埋調味料伴碟，例如蛋黃碎、蛋白碎、酸豆、細香蔥同埋紅洋蔥碎，識落魚油香味同埋煙熏味都幾平衡。🦞❝ Lobster Bisque ❞ ❀Tarragon Cream, Cognac☞ 呢個文華龍蝦湯勁出名，龍蝦肉同湯會分開上，首先上咗龍蝦肉同香草忌廉先，之後waiter會喺你面前倒啲湯，龍蝦湯好濃，加埋龍蝦嘅鮮味，配埋爽口彈牙嘅龍蝦，令口感更加豐富。********MAINS*********🐠❝ Dover Sole ❞ ❀ Grilled or Meunière☞ 呢個龍脷魚係配埋一份檸檬沙律，一個檸檬同埋香草牛油汁，Dover Sole有兩種煮法，香烤或者法式奶油炸，waiter會原條喺你面前幫你起骨，魚質嫩滑。🥩❝ Australian ‘Cape Grim’ Ladies Cut Beef Tenderloin, 6oz ❞ ❀ Béarnaise Sauce, Hand Cut Straw Potatoes☞ 呢個係澳洲牛里脊伴法式芥末薯泥配胡椒醬汁，肉質食落細緻軟嫩。********DESSERTS*********🍨❝ Soufflé ❞ ❀ Classic Vanilla Soufflé with Tahitian Vanilla Ice Cream☞ 梳乎厘一上枱喺熱焫焫，側邊個雲呢拿雪糕，喺比你放上梳乎厘上面食，等佢溶落去，做到冰火交溶嘅感覺，所以一定要趁熱食，食落去有空氣感，加埋雪糕嘅質感，升華咗成個層次。🍫🍯🍌❝Banoffee❞ ❀ Caramel Banana , Chocolate, Vanilla Ice Cream☞ 呢個係英式香蕉太妃拖肥批，由香蕉+拖肥組成，雖然好甜，但係都係好味嘅英式傳統甜品。🧀🍰❝ 1963 Mandarin Cheesecake ❞ ☞ 呢個1963文華芝士蛋糕，被譽最好食嘅芝士蛋糕，所以呢個dinner set係唔包嘅，我自己另外叫；芝士蛋糕係用酸奶油、奶油芝士、杏仁粉，而冇曲奇餅底嘅經典芝士蛋糕，口感好細膩香滑。🍫🧁❝ Petit Four ❞☞ 呢個係金橘cream cheese加埋下面一個綠茶sponge cake喺底；另外一個係泡芙。…查看更多

Mandarin Grill + BarBookmark左好耐好耐 終於等到恢復翻晚市堂食啦！今次同朋友慕名而來，試下佢地最出名既威靈頓牛柳🤤環境餐廳亮度較低，個人認為有少少黑，不過可以接受。而且，餐廳一直播放音樂，用餐環境整體非常舒適。食物素質我和3位朋友叫了2個頭盤、1個主菜、2個甜品。頭盤龍蝦湯 Lobster Bisque 🌟🌟🌟🌟🌟上菜時，侍應會先上裝有龍蝦肉和香草泥的碗，然後再將剛煮滾的龍蝦湯倒進碗中。熱湯會將碗中的香草泥慢慢融化。龍蝦湯口感較爲濃厚，加上嫩滑的龍蝦肉，非常值得一試！蟹肉醬配多士 Royal  Cristal Caviar 🌟🌟🌟🌟🌟我忘記了準確的菜名，不過它是一個魚籽加蟹肉醬，配多士使用的。這個頭盤非常出色，蟹肉醬充滿了帶微微海水味的蟹肉，沾在多士上，可以中和蟹肉醬的咸味。主菜威靈頓牛柳 Beef Wellington 🌟🌟🌟🌟🌟這個菜式需要在訂位時預訂。作為餐廳的招牌菜，亦是第一次吃威靈頓牛柳，我非常期待。侍應在我們面前切開牛柳，落刀已經聽到酥皮脆脆的聲音，牛柳沒有太多血水，賣相非常好，加上精緻的擺盤，外表滿分。👍🏻牛柳烹煮的熟度適中，不會太老或太生，口感很好，容易下嚥。若只以牛柳和酥皮入口，會感覺很膩；但再配上伴碟的洋蔥汁一起食用，就可以解膩了。甜品Souffle 🌟🌟🌟🌟整體偏甜，沒有給我太大驚喜。拿破崙 🌟🌟🌟🌟Bookmark左好耐好耐 終於等到恢復翻晚市堂食啦！今次同朋友慕名而來，試下佢地最出名既威靈頓牛柳🤤環境餐廳亮度較低，個人認為有少少黑，不過可以接受。而且，餐廳一直播放音樂，用餐環境整體非常舒適。食物素質我和3位朋友叫了2個頭盤、1個主菜、2個甜品。頭盤龍蝦湯 🌟🌟🌟🌟🌟上菜時，侍應會先上裝有龍蝦肉和香草泥的碗，然後再將剛煮滾的龍蝦湯倒進碗中。熱湯會將碗中的香草泥慢慢融化。龍蝦湯口感較爲濃厚，加上嫩滑的龍蝦肉，非常值得一試！蟹肉醬配多士 Bookmark左好耐好耐 終於等到恢復翻晚市堂食啦！今次同朋友慕名而來，試下佢地最出名既威靈頓牛柳🤤環境餐廳亮度較低，個人認為有少少黑，不過可以接受。而且，餐廳一直播放音樂，用餐環境整體非常舒適。食物素質我和3位朋友叫了2個頭盤、1個主菜、2個甜品。頭盤龍蝦湯 🌟🌟🌟🌟🌟上菜時，侍應會先上裝有龍蝦肉和香草泥的碗，然後再將剛煮滾的龍蝦湯倒進碗中。熱湯會將碗中的香草泥慢慢融化。龍蝦湯口感較爲濃厚，加上嫩滑的龍蝦肉，非常值得一試！蟹肉醬配多士 🌟🌟🌟🌟🌟我忘記了準確的菜名，不過它是一個魚籽加蟹肉醬，配多士使用的。這個頭盤非常出色，蟹肉醬充滿了帶微微海水味的蟹肉，沾在多士上，可以中和蟹肉醬的咸味。主菜威靈頓牛柳 Beef Wellington 🌟🌟🌟🌟🌟這個菜式需要在訂位時預訂。作為餐廳的招牌菜，亦是第一次吃威靈頓牛柳，我非常期待。侍應在我們面前切開牛柳，落刀已經聽到酥皮脆脆的聲音，牛柳沒有太多血水，賣相非常好，加上精緻的擺盤，外表滿分。👍🏻牛柳烹煮的熟度適中，不會太老或太生，口感很好，容易下嚥。若只以牛柳和酥皮入口，會感覺很膩；但再配上伴碟的洋蔥汁一起食用，就可以解膩了。甜品Souffle 🌟🌟🌟🌟整體偏甜，沒有給我太大驚喜。拿破崙 🌟🌟🌟🌟🌟🌟🌟🌟🌟我忘記了準確的菜名，不過它是一個魚籽加蟹肉醬，配多士使用的。這個頭盤非常出色，蟹肉醬充滿了帶微微海水味的蟹肉，沾在多士上，可以中和蟹肉醬的咸味。主菜威靈頓牛柳 Beef Wellington 🌟🌟🌟🌟🌟這個菜式需要在訂位時預訂。作為餐廳的招牌菜，亦是第一次吃威靈頓牛柳，我非常期待。侍應在我們面前切開牛柳，落刀已經聽到酥皮脆脆的聲音，牛柳沒有太多血水，賣相非常好，加上精緻的擺盤，外表滿分。👍🏻牛柳烹煮的熟度適中，不會太老或太生，口感很好，容易下嚥。若只以牛柳和酥皮入口，會感覺很膩；但再配上伴碟的洋蔥汁一起食用，就可以解膩了。甜品Souffle 🌟🌟🌟🌟整體偏甜，沒有給我太大驚喜。拿破崙 🌟🌟🌟🌟…查看更多

𝑴𝒂𝒏𝒅𝒂𝒓𝒊𝒏 𝑮𝒓𝒊𝒍𝒍 + 𝑩𝒂𝒓-🍽 Amuse Bouche🍽 House-made Applewood Smoked Salmon🍽 Steak Tartare 🍽 Lobster Bisque🍽 Beef Wellington🍽 Grand Marnier Soufflé究竟幾時幾多點訂先有位？🔊米芝蓮一星既文華扒房一向都係我地既 Bucket List ٩(˃̶͈̀௰˂̶͈́)و 而HSBC推出既一個買一送一既優惠！(due to 31 Dec) 幸運的我係3日前成功訂到枱！(⁎⁍̴̛ᴗ⁍̴̛⁎)仲要係5-course tasting menu(˶‾᷄ ⁻̫ ‾᷅˵)首先送上兩款好鬆軟既麵包)^o^(冇錯好鬆軟，好似新鮮出爐一樣，外脆內軟，亦都好重牛油味！另一種有nuts, 令到個麵包更加昇華一另外嘅口感，同時亦都好鬆軟！然後到Amuse Bouche (即是餐前小食）佢係松露多士，低面有煎香左嘅麵包，上面有海量嘅松露令到佢好香松露味，而裏面係焦糖洋蔥~_^幾樣唔關事嘅嘢拼埋一齊竟然好香甜, 幾fresh!然後到smoked salmon, 係餐廳用蘋果目自家製去煙燻！別樹一格，同出面食嘅煙熏三文魚好唔同，多左一份蘋果木味，而且充滿油香！另外配上五款配料同半個檸檬調味，可以自己選擇！再到最愛既steak tartare! 肉質好細緻，有咬口，食到肥同肉既部分！醬汁酸酸的^_^配上sourdough 係一絕！然後到lobster bisque! 係招牌菜之一，好濃既龍蝦味，味道唔會苦澀好新鮮！濃淍度適中！(實不相冇食到呢味餸已經好飽！)重頭戲beef wellington！服務員推出嚟見到個份量真係嚇一跳！喺客人面前即場切開，簡直係想炫耀佢哋喺事前所做嘅功夫同埋佢哋控制嘅火候有幾咁出色٩(˃̶͈̀௰˂̶͈́)و 切出嚟，中間呈粉紅色，岩岩好！佢嘅酥皮就算又想菜去到尾都係咁脆！中間嘅蘑菇盒好香濃，但係唔會蓋過牛柳本身嘅肉味！牛柳好嫩，再加上特別條配嘅黑松露汁，簡直出色！(但係個份量真係太多(●°u°●)​ 」到最後當然係甜品做一個round up!! 佢地既 soufflé 不時都會有seasonal 既口味！今次試既係grand marnier! 帶有好濃烈既酒味！٩(˃̶͈̀௰˂̶͈́)و soufflé 好鬆軟焗到脹卜卜，再加上一啖vanilla ice cream, 有冰火交纏既感覺！總結係一個好滿足好豐富既5 courses ╰(*´︶`*)╯♡ 服務好好，係一個體驗！再加上買一送一既promotion簡直係不得之了！但… book枱難，係測試你幸運既挑戰(⁎⁍̴̛ᴗ⁍̴̛⁎)📍 1/F, Mandarin Oriental Hong Kong, 5 Connaught Rd Central…查看更多

今年已經第一時間book HSBC一送一優惠，但呢間都要等成個幾月先有位🤪 一送一嘅menu係佢哋平時5-course tasting menu嚟，所以係真正用半價嘅價錢去食正價餐！😎我哋6點鐘嚟到，基本上係第一枱客，佢哋安排我地坐窗口位！餐廳環境闊落，而景觀係望住中環城市景，採光度唔錯，一入夜燈光會變得柔和，都幾有情調💕 情侶節日慶祝嚟呢度就啱哂喇。職員遞上menu，溫馨提示我哋main course 要3選一，但其實我哋book 位時一早揀好哂，亦都有之前同佢哋講有食物敏感，其中有一款前菜要換，但好似serve 我哋個職員無我哋record咁😬 呢啲作為五星級酒店加米芝蓮餐廳真係扣哂分🧐❤️ 餐包麵包有兩款，味道普普通通，有nuts嗰款好食啲；另一款食落似茶餐廳嘅餐包，但奶香味濃啲🤣 ❤️ Amuse bouche餐前小食同樣有兩款，底下有熱石暖住個食物好貼心！兩款都好唔錯，其中一款個撻皮好脆好薄，配埋面頭嘅mousse一啖食落去好鮮甜😚 另一款就鹹香十足，餅底酥化香脆！❤️ Home-smoked salmon 侍應會推架餐車喺你面前切成條煙三文魚🙊 啱哂打卡人士😛 佢一邊切會一邊講解條煙三文魚，但我顧住拍片完全無認真聽😂 一碟煙三文魚有五片，搭配五款配料同半個檸檬，配料切到好碎分量少，加咗都唔覺有加嘅感覺😂 煙三文魚帶點鹹鮮味，口感有彈性，要講佢同其他餐廳煙三文魚嘅差別就係煙燻味較重💁🏻‍♀️❤️ Steak Tartare呢間牛肉他他牛味重，可惜調味唔足夠，有少少血腥味😬 唔太啱我口味😅朋友叫咗Caesar Salad，味道正正常常，無乜特別。❤️ Lobster Bisque上菜時碗內只有龍蝦肉，侍應會喺我哋面前倒龍蝦湯😛 龍蝦湯好濃郁好smooth，唔會過鹹🤤 質感都幾濃稠但有少少澀味。龍蝦肉都算大粒，口感爽彈，鮮味喺口腔內爆發🌊❤️ Beef Wellington +$398呢度嘅Beef Wellington 好出名，加錢都要叫嚟試吓🤤今次侍應又推架餐車去你面前切😂 又一打卡位！佢將個Beef Wellington一開二，切完兩份都係超厚🤩 我哋揀咗medium，酥皮無同啲肉分離，合格👌🏻 牛肉都幾鮮嫩多汁，牛肉味唔算太重，反而蘑菇味相當濃郁，酥皮鬆化香口富牛油香。side dish有兩款，薯蓉好香滑，都幾出色。到最後因為太飽食淨少少牛😬⚠️ 呢個要預早一日訂**❤️ Soufflé文華嘅招牌甜品💕 雖然真係好飽，但食甜品係有另一個胃😼 個梳乎厘外型完美升高，不過塌得好快要趁熱食！新鮮出爐好熱辣辣，空氣感十足，好輕盈！☁️ 比起朱古力味更鐘意呍呢拿味，朱古力味略甜。餐廳質素：⭐️⭐️⭐️✨ (3.5/5)食物質素係唔錯，但感覺又好似未去到拎星水準🧐 服務方面可以話係一般，去到中後段已經開始無人幫我哋斟水，希望呢度服務可以再改善吓！😬…查看更多

Checking out newbies in the dining scene incessantly the past few months, we took a pause and returned to one of the classics in HK - Mandarin Grill + Bar. I could not help but take a picture of the plate before the server took it away. This exactly depicted how I felt about Mandarin Oriental in general and of course Mandarin Grill + Bar. I started off the night with a glass of Bellini, and while we were reading through the menu, our journey had already begun and little surprises from Amuse Bouche arrived one by one on the table.How could you not love this warm cheese puff? Take it by one bite and silky smooth cheese flowed gently and invaded your cavity. Honestly, I could not recall clearly how the second snack tasted, but the fluffy shreds were also of parmesan, they were parmesan crusted cookies. Just loved the indulge in cheese even right at the start of dinner.One followed by another, the third snack was served - the two tiny brown and green spheres were rendition of brown and green olives. I took the green while he took the brown. The intense flavor was indeed well preserved in the olive juice.I am a big fan of MO's bread that I used to sneak out a lot for its muffins in the mornings, for its raisin scones at 3 in the afternoon and could not stop working on its bread basket once I picked my first bun. There was a selection of 4 kinds of olive oil to pick for your preference, mostly of Italian and French origin. Foccacia and the roll with sun-dried tomato were my favorite in the basket. The final snack came while we were happily munching our bread.We decided on a la carte for the night and after a delightful and appetizing start, we moved onto Oysters. Unfortunately, there was no Gillardeau, we picked 2 other kinds along with Fines de Claires. I was no expert in this area, but I could tell I adored their creamy sweetness and nuttiness, and the marine aroma and saltiness from la Fines de Claire.Moving onto appetizer, he had his off-menu Lobster Bisque. Fresh and chewy lobster meat was perfect compliment to the strongly flavored creamy soup. I just had one bite but already came to understood why this was one of his favorites =)I had this artistically crafted Summer. Consisted of Tomato paste, Mozarella cubes, Parmesan, Balsamic, Ham, you could pick a small piece of Foccacia to wipe the plate from the top to bottom and savor all those tastes in one go. The tomato paste and mozarella cubes were well balanced even though they were not in their usual form. Mandarin Grill's interpretation of this classic appetizer, along with Il Milione's, are definitely the two best in town.This was certainly one of the best dishes for the night - Cote de Boeuf - french, hugo desnoyer, truffle, "leather", bordelaise. Hugo Desnoyer is no doubt the butcher for top-notch chefs, and this cote de boeuf was impeccable. We had it cooked medium rare and each slice was gracefully cut apart with ease, and melted slowly in your cavity. The bordelaise red wine sauce and truffle were in perfect harmony with the beef, but the best part was still the beef flavor itself. Certainly the dish to order for all beef lovers. And another round of applause for the dairy cow pattern on the plate! I picked fish for my main - Amadai - japanese, line caught, tartarte, souffle, salad. I loved how the tartare sauce was prepared as tiny dots of cucumber, potato, egg yolk and anchovy mayonnaise. It was in the right portion that it did not enshroud the amadai's aroma. I loved how the skin and scale were not removed and were deep fried to offer a variety of textures (Robuchon also has its amadai cooked in a similar way). The fish meat was quite tender in contrast to the light and crispy skin. Another highlight of the dish was its potato souffle! A very thin crispy shell that is almost airy and weightless! Salad was served on the side with carrot sticks and thin slices of cucumber.Dinner could not end without dessert, but our tummies were already bulging out that we decided to take a break before embracing ourselves with sweets. Had to give credits to the server, she voluntarily suggested and offered us 2 cups of hot water with lemon. We had a phenomenal experience at Alinea with Chef Grant Achatz and Chef Mike Bagale creating their magic on the table dessert, so we attempted to revive the moment and decided to have BFG - Chocolate, kirsch & cherry at Mandarin Grill, its table dessert.  The server came over with a trolley full of different kinds of ingredients, covered our table with a grey plastic tablecloth, and started painting. Chocolate mousse and kirsch infused chocolate cake dices were placed inside the baking ring, and the server drew around the ring with cherry sauce. Nitrogrenated cream was then placed on top of the ring. While smoke continued to be emitted from the cream, the server conscientiously kept up with his pace and decorated the lovely scene with more chocolate powder, chocolate pieces and cherry sauce. The ring was finally removed and the low temperature of the cream froze the chocolate mousse below - a new rendition of black forest was made. Loved all the different kinds of chocolate products, and even though I was not particularly fond of black forest, this was a much refined version of the cake, just that the kirsch was a little too strong. I tried to avoid the cake dices.Our dinner was wrapped up by another round of chocolate petit four, which resembled a frozen version of homemade ferrero rocher.It was a night full of smilies, right from the beginning to the end. Not only was every dish prepared with quality food, but it was also meticulously executed with accuracy and care. A restaurant would not have become a classic solely because of its culinary team. I could not stop myself from emphasizing again the service at Mandarin Oriental remained the benchmark of good quality service in Hong Kong. It is worth coming back despite the ever growing and changing dining scene here.…查看更多