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港铁香港站 C 出口, 步行约7分钟
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大家对西式的ꜰɪɴᴇ ᴅɪɴɪɴɢ 应该不会太陌生,但素食版本的ꜰɪɴᴇ ᴅɪɴɪɴɢ ,可说是一种比较新的体验。位于中环荷李活道的「圆」,主打新派现代素菜,由著名厨师邵德龙大师傅以及主厨罗泽基所带领,致力呈现一种回归自然的饮食理念。主打融合中式传统手法与时令素菜食材,专注精致素食体验。食材以中菜烹调手法作传统根基,再以新派的手法呈现,每道菜呈现精致得像艺术品一样。.「圆」最近举办了一场独特跨越疆界的星级六手素食晚宴。是日晚宴由驻场主厨罗泽基师傅 ,联同来自德国米芝莲星级大厨ᴄʜᴇꜰ ʙᴊᴏᴇʀɴ ᴀʟᴇxᴀɴᴅᴇʀ 以及国际知名的邵德龙师傅共同呈献。三位大厨融合中西美食元素,为食客们提供一场创新素食新体验。晚宴提供十道多精致的素食品尝菜单,为食客们带来全新体验。.ᴇᴀꜱᴛ ᴍᴇᴇᴛꜱ ᴡᴇꜱᴛ6 ʜᴀɴᴅꜱ ᴅɪɴɴᴇʀ 10-ᴄᴏᴜʀꜱᴇ $1388.迎宾饮品✿ 八宝茶 由红枣、菊花、甘草、桂圆、陆莲花、山楂等多种材料调制而成的热茶,特色的以小试管方式呈上,为晚宴揭开序幕。.开胃小品✿ 柚子丨味噌丨话梅第一款送上的是以小脆卷方式呈上的开胃小吃,中间夹著清新的柚子搭配味噌和话梅,风格清新。.✿ 榄菜丨螺丝卷以传统的中国蒸馒头以及炸馒头,配搭以橄榄菜调制的特色慕斯沾酱,展现精致的工艺。.前菜✿ 椒麻|蓑衣|莴苣尽见刀功的蓑衣莴苣,让邵师傅呈现刀功手艺的得意之作。儿菜和玫瑰花状的青堤,搭配四川椒麻小酱汁,带小麻而不失清新。.✿ 番茄|百香果|奇亚籽有机番茄与百香果及奇亚籽,酸酸甜甜的色彩缤纷.✿ 香草|豆乳|三白以水竹笋、百合、豆奶及意大利香草融合,口感滑顺。.汤品✿ 西洋菜丨桃胶丨腐乳以西式做法的西洋菜汤,加入桃胶和发酵豆腐,再加上脆片以及腐乳酱调味。.主菜✿ 茄子|昆布|墨西哥辣椒酱令人留下深刻印象的一道菜式,茄子以昆布包著。超鲜嫩的茄子,最后加上特调的墨西哥辣椒酱,个人很喜欢。.✿ 干烧|野菜|琵琶燕在传统的中菜,有一道有名的菜式琵琶燕窝,这道菜正是以此作概念蓝本。改以素食雪燕,搭配四川干烧汁,配搭烤蔬菜:意大利式香草、意大利烤瓜等。.清新小点✿ 腌渍|萝卜|酸姜西式风格雪葩,带浓浓的腌制酸萝卜香气,配搭中式酸姜脆片,一清味蕾。.第二主菜✿ 松茸|文思|竹燕灵感来自一款绝对考刀工的淮扬菜 - 文思豆腐,低层做了豆腐布甸,试层是以文诗豆腐羹做的芡汤,放了一点竹燕,展现出精致的素食艺术。.主食✿ 黑松露|南瓜|煲仔饭✿ 姬松茸|五谷|意大利饭由两位主厨席前处理,ᴄʜᴇꜰ ʙᴊᴏᴇʀɴ ᴀʟᴇxᴀɴᴅᴇʀ 负责的是一款中式煲仔饭,配上现刨新鲜黑松露,香气扑鼻,令人垂涎。而罗主厨则负责雷式意大利饭,结合多谷类及阿波里米,搭配干橙皮和香菇,最后再加上矜贵的姬松茸。.甜品✿ 豆腐|凤梨|甜姜甜品也有两款,包括豆腐慕斯和雪糕搭配凤梨丝和甜姜.✿ 炖|叁雪最后的一款甜品是传统的炖雪梨、雪耳、以及雪莲子糖水
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别人形容为天花板,如果份量多一点,令整体性价比提高,我或许认同。未加一,花费$8百多元的一餐,确实美味、有惊喜。优点: 食材完全是新鲜食物(无素肉)、食材不常见、食材配撘新颖、装修讲究环境干净企理、小食可以refill、生日送上mini cake music box、㕑师刀工好、服务好好等等。缺点: 性价比不够高。推介: 个有麻辣味和藜麦的拌饭,和snacks
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Dinner. 2 sets to choose from: $988 for 8 courses or $1288 for 12 courses.Decided to go for the former. Here’s what we had. Welcome snacks Wafer cone filled with Wax Apple (莲雾) and briny Sea Grapes; served with Yuzu Vinegar- a refreshing prologue. Chinese Bun- steamed and deep fried; served with pungent, umami-rich paste made with olive greens (榄菜), grounding the palate with rustic familiarity. Crunchy pieces of Water and Winter Bamboo Shoot, Lily Bulb supposedly served with Sichuan Pepper Sauce; but not for me as I didn’t take spicy. Broad Bean Puree elevated by earthy Black Truffle and the sharp, fermented kick of preserved Mustard greens.Soup made with Chestnut, Hyacinth Bean (扁豆), Prickly water lily(芡实) and Tangerine Peel aged 10 years. The sweet nutty depth of the chestnut reminded me of the traditional walnut soupy dessert; creatively comforting with a pleasant twist. Roasted Eggplant sandwiched between crackers; smoky and tender Zucchini and other vegetables draped with a rich and deeply fermented Wild Mushroom Sauce- a umami bomb filled with whispers of the forest floors. Tangy, slightly spicy Red Sour Soup infused with the earthy aroma of cloud ear Fungus (云耳), Bamboo Fungus (竹笙), punctuated by the gentle crunch of Luffa (丝瓜).Multigrain Rice with shiitake, Dried Blaze Mushroom (姬松茸) and Split Pea (豌豆)- a hearty, nutty crescendo. Each grain was distinct, kissed by the smokiness and meaty bite of the mushrooms. Dessert trio: -Tartlet filled with citrusy Sea Buckthorn (沙棘) paste tempered by Turmeric and Vanilla. -velvety purple yam and taro paste on a bed of bitter matcha jelly for balance. -dark chocolate ganache with goji berry, zesty lime, fiery chili, and the numbing tingle of rattan pepper. Stewed Pear with gelatinous Snow Fungus (雪耳) and Honey Locust Seed (雪莲子)- a silky, soothing, floral-sweet broth. Unfortunately the idiot making the reservation (me) mistyped her contact number so restaurant was unable to contact us to note dietary requirements. We did in fact had many- as VeggieGal, who broke her arm, was prohibited by Chinese doctor from ingesting nuts, mushrooms etc etc etc. Yet manager (although stressed) managed to work with chef to create, last minute, perfectly incredible replacement items for her. Particularly noteworthy was the pomelo skin, which was perfectly done.In summary: each dish was a deliberate, thoughtful provocation. Service was attentive yet unobtrusive; and the minimalist, tranquil ambiance mirrored the food’s meditative ethos. For those seeking a meal that nourishes both body and soul, this is a pilgrimage worth making. Kudos again to Chef’s creative flexibility.
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-🦄 圆 ʏᴜᴀɴ @yuanhongkong ・🌙 重要的 是我们在一起的这瞬间、🔖 幸运的 是那份爱仍在闪烁发亮。・✿-✿-✿-✿-✿-✿-✿-✿-✿-✿-✿・🍂 【 𝓦𝓲𝓽𝓱 𝓽𝓱𝓮 𝓸𝓷𝓮 𝔀𝓱𝓸 𝔂𝓸𝓾 𝓵𝓸𝓿𝓮… 】・🍁 8-ᴄᴏᴜʀꜱᴇ ᴀᴜᴛᴜᴍɴ ᴛᴀꜱᴛɪɴɢ ᴍᴇɴᴜ ʜᴋᴅ988🎂 ᴀᴋᴀ ᴏᴜʀ ʙɪʀᴛʜᴅᴀʏ ᴅɪɴɴᴇʀ☁️ ᴏᴠᴇʀᴀʟʟ ʀᴀᴛɪɴɢ🌕🌕🌕🌕🌑・有鉴于个别的饮食要求 虽餐单本来是相同的经主厨适心配合跟安排 也有作出部分微调整以致下列所见菜式项目 会是多于八项的款式在此亦很感谢厨师だち 就是迁就我这麻烦鬼..・🥭 迎宾饮品 金果玉露-🍦 餐前小食 鸡枞 - 豆干 - 脆筒 💭 餐前小食 榄菜 - 螺丝卷 👍🏻👍🏻螺丝卷面包本来就好吃 那种软绵细腻达极致不像普通馒头那么干涸 也不像普通面包般腻反而就像一卷白云棉花 轻柔回弹的质感软度配上榄菜慕丝酱是凑好 榄菜酱单吃会比较咸涂上螺丝卷上却能平衡 刺激味蕾是相得益彰・🪸 前菜 松茸 - 珊瑚 - 豆乳-豆乳浓香比想像中明显 属于循序渐进的浓度喜欢表面的珊瑚跟野菜 整体感觉清爽又温和-🐠 前菜 蒲烧 - 素卷 - 海藻・🎃 汤品 冬姜 - 南瓜 - 红薯 👍🏻👍🏻👍🏻南瓜控喝到会原地发疯 姜辛颇强但仍可接受反而红薯粟米蜜甜点缀 令味道能取中和主调旁边的意大利脆饼酥饼 更是汤品的最佳好友香脆却不感油腻或厚种 酥化杏香感令人喜欢-🥦 主菜 酱烤 - 菜花 - 野菜🥒 主菜 燕麦 - 雪燕 - 角瓜-🍄🟫 主菜 秋蕈 - 三弄 👍🏻-三种云南野菌集结而成 松茸跟老菇跟姬松茸当中最爱是老菇的清爽 那种爽脆至今仍难忘・🍜 主食 担担 - 稻庭拉面-重于花生咸香跟椒油香 个人略嫌油香有点重但很爱拉面的嫩弹质感 可真是爽弹烟韧无比-🍚 主食 多谷 - 饭🍰 甜品 菊苣 - 龙眼 - 绿豆 👍🏻👍🏻应用于生日甜品上不错 绿豆豆香浓却不会甜龙眼清甜配搭南瓜鲜香 整体味道在层层堆砌-🍫 甜品 可可 - 红菜头 👍🏻👍🏻偏甜的可可红菜头甜点 却没有忽略可可の甘喜欢可可蛋糕的细腻感 若增添一点苦是更佳-🍐 甜品 川贝 - 秋梨 - 桃胶 👍🏻🍋 饮品 柚子玄米气泡茶--✿-✿-✿-✿-✿-✿-✿-✿-✿-✿-✿・就这样渡过了一个晚上 很舒适很感恩很幸福感恩身边还有爱你的人 一起渡过幸福的生诞愿意吃可能只有我爱的 其实他不喜欢的东西早在一年前就想到访圆 看来我没有选择错误・ᴘ.s.① 有吃到南瓜很开心 ♪( ´▽`)ᴘ.s.❷ 真的不想再长大喇 (#‵′)・
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