影片
开饭介绍
以摩登手法演绎传统茶餐厅菜式，标榜采用无农药、无激素、无基因改造的本地食材，主打多类种以本地农场出产音乐蛋炮制的蛋菜式，而意粉、面包等食材亦自家制，为香港饮食文化带出健康环保的讯息。
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营业时间
星期一至日
07:00 - 00:00
以上资料只供参考，请与餐厅确认详情
招牌菜
Initially I had a really long review for this but since I did not re-save my draft after thirty days I lost my draft.Although a lot of people did not like this place, I loved this place!I felt that this restaurant had great potential and if it opened overseas it would do great there.Pity my review could not have been submitted earlier.Before this place opened they had so many advertisements, even trams were plastered by Cantopop, I loved the vibrant design and it reminded me of the 1960s era.I hardly ever eat at Cha Chaan Tengs (Chinese cafes) because the food is oily.I was attracted to this place because they used Western concepts in their cooking, and not faking Western food when it is actually Chinese.As well as that they do not use MSG and their vegetables are sourced from known organic suppliers in the New Territories. It was great to see this sort of food being taken to the next level.They had so many fun items such as home made macaroni, beef jerky, sweet potato leaves, fermented beancurd and honey on toast!!!Some of the items on the menu take you back in time too such as "Disco sweet and sour pork with rice".Inside the restaurant it was so modern too and the plates were memorable.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Homemade macaroni with beef jerkyWhen it came, it was so colourfully presented, there was purple cabbage which contrasted the dark brown macaroni.The taste of the stir fried macaroni was amazing, there was rich black beans and thai basil taste.Since the macaroni was homemade, it was slightly squashed at the ends.I liked it the way they called the beef as "beef jerky". It sounds so American and basically beef jerky is the snack dried beef.The greens they picked were tender ones too!★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Fried egg, Sous vide cooked BBQ pork and riceI loved the sous vide pork, it was slow cooked and extremely soft and tender.This is probably why the Hong Kongers did not like it because they were probably expecting the usual roast pork and not for that price.Anyway I liked it and it was fat free.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Cantopop Bomb (Scotch egg)I was surprised to see this on the menu, but on the menu there was so many other surprises and many other items I would like to try such as the Sweet potato leaves, fermented beancurd with honey on toast.Anyway, the scotch egg was an egg encased in their homemade luncheon meat and covered in breadcrumbs.The homemade luncheon meat was really soft and not that salty. The egg yolk was runny which makes it better than an authentic scotch egg.For the sauce it was tomato sauce, not ketchup but home made sauce with pieces of tomato in it, and I loved that as well because it was not too sweet.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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星期日o系中环要揾间茶记坐低叹番杯茶系好难的, 因为好多都close, 最后行到去中环中心附近见到有间好企理既茶记仲有开, 印象中杂志有介绍过的, 其实里面只得三枱客, 冇咩选择之下都要试一试架啦. 总括来说不是太差也不是特出. 试一次就够了.
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本少爷自问是个接受能力甚高的人，不论食物的创意与价钱如何天马行空，也会放开怀抱去尝试。是日终于有机会光临近期极具争议性的超贵茶餐厅 - 港土茶记。话说此茶餐厅是由广告界名人徐蒝与投资伙伴开设，主打有创意及极具胆色的本土美食。$68 一碗「自制餐肉蛋面」，$68 一份「慢煮叉烧音乐蛋饭」，啅头十足，问君是否有兴趣试试是龙还是鳯？一入店内，已听到不断播放九十年代的 pop songs，「流飞菲」、「从不喜欢孤单一个」...果然店如其英文名字 - Cantopop。餐厅装修看得出是非常有心思，中央开放式厨房，台椅配搭极像现代版的怀旧茶记，菜单名字也很有 gimmick，甚么「一蛋走天涯」、「菜丰华」。。。一定是投放了不少心机去度桥设计。「犀飞利义烧蛋饭」此饭价钱的确非常犀飞利及利害，收 $68。全碗饭红黄绿三间，即管逐样细味。叉烧 - 强调是利用天然本地猪肉，以自创低温机浸煮方法慢煮十二小时以保留肉汁及营养云云。叉烧看上去没有甚么光泽，卖相亦有别于一般中式烧味的鲜红。咬下去，肉质是较谂及干身，没有蜜汁及豉油味，亦没有炭烧的焦香，油脂亦不足。坦白说，鄙人还是较喜爱一般烧腊档的半肥瘦叉烧 (请参阅旧文)。荷包蛋 - 煎得外观亮丽，蛋是来自听古典音乐长大的鸡产出来的「音乐蛋」；细吃那蛋味，恕本人真的没吃出有何特别。或许下次可以贯切店名，用听 Cantopop 如「独自去偷欢」、「焚心以火」的鸡生的蛋来入馔，相信会更有 gimmick 啊 !菜心 - 店方选用了有机菜，非常幼嫩及爽口，这个反而非常不错。整体卖 $68 ，感觉有点眼高手低。「蜜糖腐乳多士」再来个有创意的小吃，承惠$26。起初看到名字是颇期待，心想此多士创意十足，蜜糖的甜蜜可中和腐乳的咸香，抹在厚脆松软的多士上，理应很有化学作用。可惜，多士是烘得不够香脆及不够热，腐乳味亦太浓了，味道非常古怪，完全不值此价钱，亦不明白为何会有食评大赞此多士「衣之班」。总结，有些东西硬来是没幸福的，新鲜感亦只会是霎眼娇。还是一切随缘吧！
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最近人气很火的港土茶记，本来之前搞过一次tasting event，结果前一天send email说postpone，有点可惜。其实地道的香港本土美食我一直也很有兴趣，不如自己以普通食客的身份来试试水准吧！餐桌底下有个小抽屉，里面摆放著餐具先来一杯红豆冰，这里的红豆冰是用椰汁去调，有淡淡的椰香，味道不会过甜，但败笔出在红豆，煮的不够软，有些红豆粒还是硬邦邦的例汤是猪骨汤，浓得有点夸张，似乎是用了很多肥膏去熬的，表面漂著一层白色的脂肪，喝起来有点肥腻这里的餐蛋面颇具噱头，餐肉是自家制，绝非超市的罐头货色，肉味香浓，肥瘦相宜，也不会太咸，确实是挺好吃的；那听古典音乐长大的鸡产出来的蛋也如何呢…造型是不错的，味道的话，恕我没吃出来太大分别，只是蛋黄的部分更香甜纯净一点。面条十分爽弹，汤底也浓香不死咸，确信是没有用味精。要我说这碗面的亮点，就是蛋上面那一小撮葱丝，把整碗面的香劲都带起来了另一个古典音乐作品肉松蒸蛋就更平凡了，蒸蛋的水准的确是高，柔滑香甜，火候控制得相当好，周边连气泡也没有；但肉松部分又肥腻了些，而且肉质也有点过硬，和蛋的质感很大反差甜魔在此，当然少不了试多几样甜品，木糠布甸雪得过硬，忌廉部分一点也不幼滑，令人失望蜜糖腐乳多士将浓咸的腐乳配以甜香的蜜糖，创意十足，二者带来的对比也确实给味蕾带来惊喜，可惜多士端上来的时候已经不够热度，边角也不是很脆，任凭调味再出色，不够热的多士也没可能好吃吧？雪糕叫了奶茶味与阿华田味，前者较清淡，奶味弱于茶香，甜中带些许甘苦；后者则重奶味，渗透著阵阵麦子香气，两款各有千秋，都值得一试总括之，是噱头过大，味道不算差，但好像又没有宣传中的那般犀利，而且我完全吃不出它究竟『土』在哪里，用料、价格、菜式都和『土』一点不沾边，可能是广东话的『土』和Canto之『to』近音吧^^''
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十月十七日 (星期一)朋友常常提到徐小姐新开的港土茶记因为怕午饭时间人多始终还未曾吃过今晚在中环做完gym后,决定过来一试!店子装修上花了颇多心思,令人如置身于以前的茶餐厅我俩选择坐在圆桌,晚上人不多,是中环食店的特色...即使开OT亦没有这闲情日置过来吃晚餐入门口前,问问店员有否雪糕因为看过文迪的食评,见到其雪糕颇不错的!!!!店员确定有雪糕吃,一个箭步进入店子看过menu,点了招牌菜犀利义烧蛋饭和常餐B英文名叫SouzVide Charsiu & Egg,颇特别义烧经过十二小时低温慢煮,没有加色素看来色泽没有出面的光鲜吃下去口感著实欠了点烟韧味道吃到是熏出来的不过这个价钱的确有点贵多士是麦包烘制,香脆味足老公仔说他中午来吃是却用另一款面包的午餐肉是自家制的,口感很特别!觉得不是午餐肉,反有点似一块很稔的猪扒,又不错唷!炒蛋,用的是音乐蛋,吃起来却没有什么特别之处向来对"自家制"这三个字都抱有期望这自制蛋面却令我失望面黏著一起的,厨师的心去了哪?第一口,觉得有部份面条是还未熟透加上汤淡得如水,令我没有意欲再吃下去了冻奶茶这里的奶茶做得出色,奶味香纯又香滑老公仔喝过热的,更赞不绝口吃完了主菜,是时候吃我最期待的雪糕原来甜品才是主角两者味道非常浓郁特别一提是豆腐味,与豆浆味道非但近似每球只是十多元,以这里的物价算是很超值!好坏参半有机会试试它的下午茶~
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