34
15
5
港铁铜锣湾站 F1 出口, 步行约7分钟 继续阅读
电话号码
28983788
开饭介绍
From the team that brought you Mott 32 - a new concept that pushes the boundaries of culinary innovation and sustainability. Experience John Anthony for yourself on 21st September. 继续阅读
营业时间
今日营业
11:30 - 15:00
17:30 - 22:00
星期一至日
11:30 - 15:00
17:30 - 22:00
其他资料
Wi-Fi
酒精饮料
自带酒水
切蛋糕费
外卖服务
加一服务费
食记 (71)
等级4 2019-07-28
2734 浏览
大家可能会说一个礼拜去两次有什麽特别的,如果是落街的面档当然不出奇,小妹很少去同一家餐厅所以一个礼拜去两次一定是很合我胃口哈哈!这家庄馆座落在铜锣湾利园三期库,是中环Mott 32的姊妹店。我本来就很喜欢Mott 32, 可是最近每次要去都是fully booked, 我又不喜欢提早很多订位,所以已经有些时候没去过了。刚好看到铜锣湾开姐妹店,而且在这边吃饭泊车有优惠,停车场又好停,马上拉着母亲大人来试试看。餐厅门口有一条打卡楼梯,以白色和木色为主,IG上很多人在这边打卡。下楼以後整个环境昏暗性格,装潢很美而且很大,适合三五知己来吃吃饭吹吹水。我来两次有一道菜都一定会点,就是澳洲和牛叉烧($290)。大家可能会一头雾水说这到底是猪还是牛肉。其实这是以制作港式叉烧的做法制作出来的和牛,旁边还配了沙姜(但我觉得不点沙姜比较好吃)。每块牛肉肥瘦均匀,牛肉肉身柔软,和叉烧的香甜味道很搭配,下饭一流!另外一道菜我每次去都会点的是牛肝菌豆腐($235)。我喜欢这道菜是因为我本身很喜欢吃豆腐,这边做的很入味,豆腐很滑身,感觉吃起来没有很罪恶哈哈。头盘我们试过蒙古手抓羊。上来还有一块竖起来的羊骨头,旁边是羊肉沙律,里面放了洋葱,全部切成条状,有点羊肉骚味但我喜欢!吃起来很开胃。这个乌龙桂花茶薰脆皮鸡($260)也是很多人点的菜式。上来时服务生拿开盖子一股茶薰的香味扑鼻而来。鸡肉已经撕好一块块,免得要我们吐骨头这种有失仪态的事情发生(淑女是要装的哈哈)!鸡肉嫩滑,鸡皮很脆。我还试过昆布椰皇鲍鱼汤($190)。原只椰子上的椰子鲍鱼炖肉汤,很香椰子味也很清甜。鲍鱼爽口。这是砂锅双冬焖澳洲老鼠班头腩($450).味道不错。我们四人大概1600港币,第二次去还送了我们一瓶香槟这边很适合朋友聚会,大家可以试试看喔 继续阅读
Considering that Mott 32 became a quite successful project (from the surface at least), I believe the restaurant group is probably trying their luck to create another brand name that could offer cool and trendy Chinese food. Traditionally, Cantonese food is about history and technique rather than innovations and trendiness. Personally Mott 32 has done a great job in combining the two. I believe it is part of the mission statement of John Anthony to replicate the success. Located in the new Lee Garden 3, the entrance of the restaurant is actually really small as the main restaurant is located in the basement. Again you would not see or feel anything before you walk downstairs, just a small entrance almost impossible for pure walk-ins to go in. Here is what marketing and reputation comes into play. The menu is available online and it was too long so I didn't bother taking a photo. Started off with a cold dish "Homemade Tofu, Black Truffle" which was quite lacking in flavor and not impressive. And then went on to a their "Iberico Pork Presa Char Siu", as long as you use good ingredients from the right cut it's hard to go wrong on Char Siu. So as expected this tastes pretty good. A bit more technique required for the next dish which was "Tea Smoked Crispy Free Range Yellow Chicken", came with some smoke (I assume it's from a smoking gun, common technique for adding the smoke flavor to meat and cocktails). The portions were quite small as you can see this is it for half a chicken. Taste was fair, the smoke was there but I thought they could use a chicken of slightly higher quality. Next is a seafood dish "Steam Australian Scallop, Egg White, Spinach Sauce", the name sounds more fancy than the taste unfortunately. To finish the main meal off we also ordered a "Scallop, Egg White, Crispy Rice Fish Soup", I like the Chinese name much better, "Marshmellow Soup Rice". I personally didn't like the texture very much so did not find that very delicious. And then finally to the dessert we ordered watermelon jelly. It was just too normal and there isn't much I can comment on except that it looks like a few slices of watermelon which was cute? For me I thought it was kind of a disappointment as I was looking forward to something better than this, I guess I also didn't order the right stuff as I heard some of their other dishes were good. In conclusion:1) this restaurant did not live up to its reputation and certainly has quite some distance to its big brother Mott 322) I think the team tried to use similar style as Mott, if I wanted to create a new brand out of this then I would want to create a quite different style. Similar things with a different brand name is not interesting. 3) I also thought the quality of the food could be a betterTherefore next time if I want a fancy Chinese meal with a westernized environment I would go back to Mott 32.  继续阅读
等级4 2019-03-20
1765 浏览
It was not my first time here, because 90% of the items on the menu and what I saw on other tables caught my eyes. I think I will need to come back a few more times until I try everything I want here. Overall, food quality was better than I expected and I liked the ambience here. It was good to have casual dinner with some friends and chat. However, they brought out our dishes too quick and so food got cold so quick… Okay, let me show you what I had this time. The scallops were fresh and soft, like it’s almost melting in your mouth. All those spices just brought out more of its sweetness. Tasty…Prawns were refreshing and crunchy as well. Don’t get scared by the color of it, it’s actually not so spicy; and the cashew nuts definitely added more flavor to the dish. Perfect!Braised Fish Maw, Pomelo Peel, Crab Roe, Lobster Jus - Oh! This dish… I mean, what a waste… Wasted a nice piece of fish maw. I felt really bad. I couldn’t really taste a thing, except pomelo peel being so bitter. Lots of rooms to improve.Northern Red-stained Spicy New Zealand Lamb Rack w/ John Anthony Chili Powder - They didn’t ask us how we wanted it to be done. However, it was nicely prepared by the chef I must say; tender and savory. I loved the taste of cumin powder, it’s just delicious. John Anthony’s Chili Powder added some spice to the dish too, yet not too spicy.Sauteed Green Asparagus, Lily Bulbs, Black Cloud Mushroom - Asparagus, lily bulbs, mushrooms, all of them are my all time favourite. Asparagus so crunchy and fresh. Lily Bulbs so sweet and again crunchy. Mushrooms so rich and soft, and I just love the smell of it. No complaint. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2019-09-18
0 浏览
位於铜锣湾的 John Anthony一家西式装修的中菜馆整间餐厅都是拍照位由楼梯位开始就很好拍📸最喜欢头盘慢煮口水和牛面颊和牛面颊配西瓜🍉这种食法还真是第一次估唔到又咁夹咁好食😋主菜拣左咸香炒澳洲老鼠班球同宫保虾球一上枱已经闻的到好香好吸引宫保虾球的虾超大只好足料喜欢食中菜的朋友真的值得一试甜品拣咗椰皇冻同薰衣草奶冻椰子味同奶味都好出又唔会太甜👍食完中餐,再配上西式cocktails 又是另外一番风味😌 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)