影片
港铁上环站 A2 出口, 步行约6分钟
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电话号码
96191862
开饭介绍
打破西班牙餐厅传统格局，融入日式元素的新派居酒屋，如大门有结合日本招财猫、东方仕女、西班牙斗牛三项元素的壁画。总厨为蓝带毕业厨师，以优质食材及Fusion手法创作新派手工Tapas、时令海鲜菜式，风味独特，部分更是限时、限量供应啊！
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营业时间
今日营业
全日休息
星期一至六
18:00 - 20:30
星期日
全日休息
公众假期
18:00 - 20:30
公众假期前夕
18:00 - 20:30
以上资料只供参考，请与餐厅确认详情
有关奖赏计划
📍ABS About Savour呢间餐厅我最多可以话系中环隐世既餐厅 佢哋系一间主打西班牙食材嘅日式居酒屋而成个环境都系以木为主题佢哋所有嘅食材都系每日新鲜运到港菜式配搭上面佢哋都好有讲究好有心思能够将新鲜嘅食材变成一道道嘅特色fusion菜食物个方面 今次分别点咗:-西班牙红虾他他配鱼子酱 佢要将虾膏吱落个他他挞𠮶度食食落去佢个虾味好香浓-溏心爆膏濑尿虾:呢个濑尿虾不得了 食落超惹味佢用左金橘牛油烧加上备长炭嘅炭香而且厨师特登做到七八成熟系因为想做到有流心嘅效果而且食落系好鲜甜-西班牙式炸薯粒配温泉蛋佢有三种食法先食原味 之后捞蛋黄食 最后捞个七味粉食-北寄贝配海鲜面豉高汤烧呢个高汤好鲜甜如果可以独立变成一碗汤就好-苏格兰XL蛏子佢将藜麦变成薄脆 食落口感好特别而个圣子口感都好弹同好大只-日本𩽾𩾌鱼肝配西班牙多士呢个𩽾𩾌鱼肝系季节性既菜食食落好浓 配酒一流-西班牙海鲜饭个饭荟到岩岩好唔会太湿又唔会太硬恰到好处-澳洲和牛舌芯配青葱米脆呢个隐藏菜式 not on the list 架个青葱米脆好香口 配牛舌芯绝对系一个super match -西班牙伊比利亚羊柳配西班牙乌鱼子个羊柳就五成熟食落冇羊𠮶阵骚味同个肉质都好嫩Location : 香港上环歌赋街51号地舖
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New cozy place seating around 18 ppl at the end of Gough St, which stood for “All about savor”, featuring Spanish/Japanese fusion by Chef formerly at Kowloon Shangrila- who apparently was also a wizard with cocktails.Manager explained the emphasis was on homeliness- plum wine and most Sauces eg chili were made in house. Not in mood for sake so ordered a white Sangria.Here’s what we had. Deep-Fried Padrón Peppers- lightly salted, with a mild smokiness and an occasional spicy kick; simple yet satisfying. Fresh Jumbo Thai Zebra Mantis Shrimp enhanced by the smoky aroma of fresh herbs. The Yuzu sauce paired beautifully with the creamy, buttery and rich crab paste. Server set fire to the bottom of the plate at the table, adding an element of theater.Scottish Extra Large Razor Clam cooked with Butter, topped with Truffle Foam and Cracker made of Spanish skipjack tuna and quinoa, adding a crispy savory crunch that tied everything together. The razor clam was sweet and tender, cooked just enough to retain its natural briny freshness. South African Abalone slow cooked for 3 hours, coated in a crisp green tea batter and Sriracha (Thai hot sauce) then deep-fried. The delicate bitterness of the green tea contrasted beautifully with the abalone’s natural sweetness. Hokkaido Scallop, Charcoal-Grilled with Butter Shallot Sauce, topped with briny, popping Ikura. Together with the soft and buttery liver, this dish was pure indulgence; a layered, luxurious, umami-packed bite. Creamy and delicate Ankimo (monkfish liver) marinated with Soy Sauce on toasted Brioche Topped with Ikura- decadent and sophisticated. Charcoal-Grilled Chicken Thigh with Manchego Cheese (firm aged Spanish cheese made with sheep's milk), where Japanese and Spanish flavors collided in the best possible way. The slightly melted cheese added a nutty, buttery depth to the Juicy, smoky, and perfectly charred chicken. Dessert platter consisted of broken pieces of matcha Honey Cake (Moist and subtly sweet), Melon Jelly (Light and refreshing) Black Sesame Ice Cream (a bit too sweet), Orange Slices (balance of citrus) and crispy Churros offering up a playful Spanish twist. All in all, a thoughtful mix of textures and flavors, with each component working individually and together.In summary: inventive fusion of international flavors, executed with precise technique, bold creativity, expert craftsmanship and unexpected pairings. A Seafood Lover’s Dream, all the while elevating yakitori beyond its traditional roots. Service was attentive and engaging.
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大蛋糕走咗后，其实无乜动力发掘新地方出巡，好耐无去试过新餐厅，所以比较长时间无出post, 今次比美食节目引咗嚟试，老板一嚟就suggest 点选择食乜，海鲜类每日供应大细唔同，价钱都会有唔同，问清楚先order咗4样嘢昆布西班牙吞掌鱼泼Kombu Spanish Tuna Tapas平时居酒屋既开胃菜炭烤鳕鱼片Japanese Cod Fish Snack质地似薯片，上枱热热地，送酒小食西班牙乳猪Iberico Baby Pig 1/4份量几多，脆皮而肉质一咬分离，脂肪唔多，无乜罪恶感，伴碟薯片现场鲜制溏心濑尿Creamy Zebra Mantis Shrimp美食节目内既item, 呢只系大少少比较易剥壳，焦香既虾膏同虾肉各半，呢个系吸引我试既原因
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无论食物质素 环境 工作人员 全部都值得五星好评 除咗location比较难外 要行内层楼梯外 都唔错食物每样都好用心嚟煮最特别系个濑尿虾 8成熟嘅濑尿虾 调味有惊喜 超爆膏另外𠮶个圣子脆脆片 好浓郁 出面食唔到 蛏子嘅泡沫 用咗黑松露 日本葱 调味 好特别仲有个值得推荐嘅 北寄贝 个汤要另外加几滴 sake 本身我哋唔饮酒 老板就请咗我哋一杯细细杯嘅sakeso far 冇一件有伏 值得推介老板十分有礼 老板娘十分可爱 老板仲即刻请我哋食雪糕 个雪糕自家制 芝麻磨粉
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难得唔使凑两个宝贝😝，当然要揾间老婆最钟意嘅西班牙菜食吓啦，我自己又钟意食日本野，咁啱前排同事介绍左间西日野叫我去食，嗱嗱声打电话book 位，好彩佢哋话19:30仲有两个位🥹原来佢哋主要系食新鲜海鲜嘅餐厅，咁去到呢啲小店当然问吓有咩新鲜事食啦，店员好有心机讲解，咁就叫佢帮我哋安排（因为中午食咗kfc咁就叫佢唔好安排淀粉质俾我就OK）之后每样都好有惊喜，食得出厨师们嘅热诚，呢啲水准唔系间间餐厅都食到💪💪加油呀你哋💪💪
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