文華扒房及酒吧

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第一次嚟获米芝莲一星嘅文华扒房餐厅设计优雅，环境宽敞光猛，空间感十足枱与枱之间离得远，我地仲有张圆桌，坐正窗口位𝐸𝐴𝑆𝑇𝐸𝑅 𝐵𝑅𝑈𝑁𝐶𝐻 复活节早午餐 ($788/3 courses｜$888/4 courses)𝙨𝙣𝙖𝙘𝙠𝙨❛ Bell pepper & tomato bread sticks｜French toast topped w/ blue crab｜Foie gras & chicken liver parfait｜Toasted brioche｜Sour cream, salmon roe & smoked pike自家制法式牛油面包充满牛油香，烘至外脆搽上软滑咸香肝酱，味道层次丰富法式多士带牛油香，配上新鲜蟹肉唔会好油腻面包条好酥脆，搭配酸忌廉三文鱼籽酱清新开胃𝙖𝙥𝙥𝙚𝙩𝙞𝙯𝙚𝙧𝙨❛ Steak Tartare劲多鱼子酱！咸味较淡，个人觉得恰好牛肉他他鲜嫩柔软，脂肪少同埋无筋配上香脆酸种面包 啖啖满足～❛ House-made Salmon Gravadlax服务员会将整块自家制烟熏三文鱼扒推到你面前切都有三大块，油脂丰富，带微微烟熏味❛ Lobster egg benedict水波蛋过熟，龙虾粒唔少，鲜甜弹牙❛ Seasonal Spring Salad卖相精致，沙律菜新鲜𝙨𝙤𝙪𝙥❛ Lobster Bisque 浓稠鲜甜，龙虾味浓郁，配一勺忌廉入口顺滑仲有唔少龙虾粒，肉质弹牙好鲜甜❛ Roasted Heirloom Tomato有蕃茄啫喱喺碗底，蕃茄汤酸甜，味道层次丰富唔单调，饮落清新开胃𝙢𝙖𝙞𝙣❛ USDA Prime Beef Wellington (+$198)牛柳肉质鲜嫩，熟度恰好，牛味唔算好浓酥皮焗至金黄，切开后唔会散晒，但都会稍为与牛分离中间有层蘑菇蓉带阵淡淡嘅菌香，配黑松露酱汁味道层次丰富❛ Roasted Pyrenees Milk Fed Lamb Leg羊腿唔够肥美，唔够软腍❛ Lobster (half piece)厨师帮手拆埋骨切到一粒粒，龙虾肉鲜甜弹牙面头芝士唔会过多，加添咸味配菜都好出色！蘑菇炒到好香唔会太油粗薯条刚炸起热辣辣 好香脆，隔左一阵仲好热好脆 :0𝙚𝙖𝙨𝙩𝙚𝙧 𝙙𝙚𝙨𝙨𝙚𝙧𝙩 𝙨𝙚𝙡𝙚𝙘𝙩𝙞𝙤𝙣甜品选择劲多！大胃王可以叫晒全部😆❛ 柠檬雪葩够酸 好清新❛ 朱古力雪糕香浓❛ 提拉米苏手指饼够湿润，酒味比咖啡味突出，忌廉唔够幼滑❛ 杂莓唔够新鲜偏淋整体正常发挥 无特别出色嘅一款因为系复活节，最后每人都送上一瓶朱古力蛋 🪺整体食物质素都唔错，服务态度好好但系唔够细心 (有几次想收走枱上嘅食物) 有进步空间香港唔多地方食到威灵顿牛柳，如果想食嘅话可以嚟呢度试！—ʜᴋᴅ $800-1000 𝗉𝗉𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣𝙨: yes𝙧𝙚𝙫𝙞𝙨𝙞𝙩? maybe𝙤𝙫𝙚𝙧𝙖𝙡𝙡: 7.5/10—📍 文华扒房及酒吧 Mandarin Grill + Bar中环干诺道中5号香港文华东方酒店1楼 继续阅读

This steakhouse is in Mandarin Oriental Hong Kong and has been a Michelin-starred restaurant for many years. Unfortunately, in the recent 2025 edition it was taken out from the award list. Having visited a few times with good memories, today we returned to Mandarin Grill & Bar at the end of the long Easter weekend to see what had happened.Arriving in the early evening the staff led us to our table on the window side. It was a quiet evening, and we were the first group of customers. The area still has the same décor, with neat white tablecloths, comfortable soft velvet chairs, as well as the see-through kitchen at the back, though it has a much slower business nowadays.Taking the Sunset Tasting Menu ($1,888 per person, including one selected beverage), I also ordered a glass of Ruinart Blanc de Blancs ($284). Two Amuse Bouche were served, one was Smoked Salmon Cone, with mashed salmon inside, topped with pike roe for poppy texture. The second one was a Green Peas Tartlet, with the small peas tender and sweet, together with peas puree inside. Among the two, the latter one was my preference.The first course was Starter, with Ivy going for King Crab and Caviar Tin. Signature of the restaurant, inside a tin the chef had put the Alaska king crab meat, leek and green peas at the bottom, with a layer of prized oscietra caviar on top, surrounded by some green peas and squid ink puree. The savoury of the caviar added to the delicate sweetness of the crab meat to provide a nice combination of flavours. Very good.I had the Homemade Smoked Salmon instead. Carved on tableside, the smoked salmon were thinly sliced, and there were different condiments available, where I picked capers, onions and chives. With a squeeze of lemon juice, it was delicious, with the smokiness just right and not overpowering the flavours. It could see a bit of additional salt to enhance the taste though.The second course was Soup, with Ivy picking Heirloom Tomato Gazpacho with Oven Roasted Tomato. The gazpacho was rich with flavours, the tomatoes having sweet taste yet balanced well with the acidity, highly refreshing and a perfect soup for summer season. As she generally did not like cold soup, seeing her enjoying it indicated how good it was.For me I chose Lobster Cappuccino and Crystal Caviar. On the cup was the hot lobster bisque with deep flavours and having a layer of foam on top, while on the side was lobster meat served with caviar in a small tin. The chef recommended me to enjoy the lobster meat first before drinking the soup, as if it was a cappuccino. Compared with the one I tried the week before, the bisque was not as rich and flavourful, but still good in taste.The third course was the Main, and we opted for Beef Wellington ($488 supplement per person). The tender filet mignon was cooked medium rare, wrapped in bacon and a paste of mushroom, all encased in a beautifully baked puff. Together with a truffle sauce it was super tasty. On the plate there were also some caramelized onion and deep-fried local kale, together with mashed potatoes and sauteed beans on the side.Before going to desserts there was a small glass of Digestif, which was made from a blend of healthy ingredients including apple, kale, ginger, and beetroot. Having refreshing acidity, but also balanced with sweetness, the drink helped to reduce the heaviness in stomach and got us ready for the desserts.The fourth and final course was the Desserts, with me going for Basque Cheesecake. The cake had a nice, caramelized top, with the rich cream cheese lighter, looser and airier than the New York style cheesecake the hotel’s cake shop was famous for. On the side was some fig compote as condiment. Delicious.As Ivy would like to go for some fruit, the staff helpfully arranged a Fruit Platter instead of the options on the menu. With an assortment of fresh fruit, there was also a raspberry sorbet on the side. Another interesting thing was the serving plate, which got fluid inside. I believed the plate was chilled to keep the food on top at a low temperature.The Petits Fours were Pistachio Chocolate and Liqueur Chocolate. Both were nicely done, and pairing with a cup of espresso allowed me to finish the meal with content.Service was very good, with the staff very professional and helpfully explaining the menu at the beginning and introducing the dishes throughout the meal. The bill on the night was $4,050 after deducting a $500 voucher and 25% discount from Central+ membership. While the food was good, it somehow did not feel as exciting from prior visits. Perhaps they might need to redesign the menu and find that special element to differentiate. 继续阅读

I recently had the pleasure of dining at the Mandarin Grill and Bar for lunch, and it was a delightful experience overall.The meal started with their exceptional bread baskets. As someone who typically isn’t a fan of bread, I was pleasantly surprised by how mouthwatering they were. Each piece was freshly baked and a perfect prelude to the meal.For my starter, I chose the foie gras with tomato relish. The presentation was stunning, showcasing the chef's attention to detail. The creamy foie gras paired beautifully with the relish, and I found that the bread complemented it perfectly, enhancing the flavors.For the main dish, I opted for the seabass. While it was well-prepared, I found it wasn't as juicy and buttery as I had hoped. It was flavorful, but I expected a bit more richness from the fish.The dessert was a highlight of the meal: a delightful combination of banana and chocolate. It was indulgent yet balanced, providing a sweet finish to my lunch. To round off the experience, I enjoyed a petite four alongside a cup of coffee, which was the perfect way to end the meal.The dining environment was very nice, creating a relaxed yet elegant atmosphere. The service was attentive without being intrusive, making the entire experience enjoyable.Overall, my lunch at Mandarin Grill and Bar was a wonderful experience. I look forward to returning! 继续阅读

小编冲着文华的Beef Wellington 而来，果然不负所望😋牛肉味不算很浓，但也有牛味和juicy，配合蘑菇茸、松露酱和酥皮一起吃，不会很漏，比想像中撘配～ 酥皮切开后，不会脱落，但夹起会稍稍与牛分离。而前菜点了浓虾汤，龙虾味浓郁，汤底杰稠适中✨还有生蚝，size不大，但蚝味鲜甜，有后劲👍🏽 甜品富创意，甜度适中，但小编太饱了，吃不完🙈——Weekend Brunch （$788+10% charge）:- Lobster Bisque / Oyster selection (4pcs) - USDA Prime Beef Wellington (Supplement Charge of $198)- Lemon Tart Thyme Ice Cream——味道：👍🏽👍🏽👍🏽👍🏽环境：✨✨✨.5价钱：💡💡💡.5服务：⭐️⭐️⭐️⭐️⭐️🫧Tips: • 48hrs 前预订Beef Wellington • 如有人生日，可于book枱时告知职员，会送赠蛋糕📍中环干诺道中5号香港文华东方酒店1楼 继续阅读

七折优惠Saturday brunch😀文华东方嘅审美一直都系我最钟意嘅，𠮶种厚重老钱嘅感觉，用比较旧式嘅装修表现出嚟，却又唔会显得过时。❤️食物食物就唔算惊喜，以米芝莲嘅标准嚟讲，食材远远比唔上日本同级嘅餐厅，始终香港嘅食物都唔系本地出产。因为我临时嚟冇订到威灵顿𠮶个主菜，试咗鱼同羊，真系有啲失望，整个course入面，龙虾汤最为惊艳，龙虾肉食落去又有弹性又有质感，如果再嚟就专为佢而来。❤️服务服务一流，待应无论系穿著（女仔著紧女仆装，男仔著白衫，落单𠮶位经理就著西装）同埋礼仪都完全符合五星级标准，我最钟意佢哋会轻轻弯腰同客人讲嘢，呢种服务态度真系好似日本咁，喺比较欧美风格嘅餐厅就冇呢种习惯。❤️环境预订时尽量指定坐窗边，可以睇到皇后像广场嘅绿植，配合古典嘅终审法院建筑，感觉好似时间停留喺七、八十年代。我哋一共花咗3小时食咗4个course，完全冇感觉到时间流逝，真系好适合想慢活一个中午嘅地方。由进去饭店到离开，都有种穿越过去嘅感觉，来呢度食饭，真系要用心感受，已经系一趟旅程。 #氛围感餐厅 #文华东方 #香港 继续阅读