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
18:00 - 23:00
星期一至五
12:00 - 14:00
18:00 - 23:00
星期六至日
18:00 - 23:00
以上资料只供参考，请与餐厅确认详情
有关奖赏计划
果日同friend心郁郁想试吓西牙班野，所以就来左呢间餐厅。用餐嘅体验非常之好，食物嘅质素十分有惊喜。🤩🤩我哋果日叫左佢哋嘅西班牙海鲜饭，和牛串烧同牛油汁烧元贝来试下。个西班牙海鲜饭十分之有份量两个人食到捧住个肚走，三至四个应该就啱啱好，佢哋用嘅海鲜新鲜到仲食得到果阵海水味，个饭煮得啱啱好再带有小小焦香，食到停唔到口！ 和牛串烧，牛味十分浓郁同十分软淋，老人家都可以食到！而且调味啱啱好，唔会掩盖到个牛味反而系将整个味道提升。 烧元贝我哋食完一只之后忍唔住再叫多只来食，元贝肉超大粒配埋特制嘅牛油酱汁简直就系引人犯罪，非常之邪恶，元贝肉烧到啱啱好，唔会话过老烧到干晒，我会话呢个元贝系必叫嘅！呢间餐厅非常之值得去试同支持，等香港可以保留多啲呢一类嘅特色小店！🙏🏻🙏🏻
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📍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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早几日同朋友去咗间新嘅西班牙餐厅食嘢，佢哋嘅食物真系超有水准非常之有惊喜！😍𠮶晚叫咗佢哋嘅西班牙乳猪，西班牙海鲜饭🥘，烧元贝，北寄贝同几款串烧。样样野食嘅味道都系互相配搭住，非常之出色！首先上菜嘅系高汤烧北寄贝同青葱牛油烧元贝，北寄贝本身已经非常清甜再加埋高汤加持丰富晒成个味觉，最后饮埋啖汤 即刻想再encore来多只！烧元贝非常之creamy 个牛油汁令到你嘅味蕾打开晒！😋佢哋嘅烧乳猪嘅外皮非常之脆，一咬落去，脆卜卜嘅响声之后就系好juicy 嘅肉汁爆晒出来，而且肉质十分嫩滑，一定要试下佢！🐖讲真食左d烧海鲜 串烧同乳猪之后已经饱饱地，但个海鲜饭来左之后，净系个香味已经可以令再饱嘅我一个人食多半盘海鲜👍，唔讲禁多，想知咩味道嘅，过去试下就最清楚。啲串烧都好有特色，全部熟度啱啱好，唔会烧过火，味道特别🥰未谂到去边食好小小嘅 呢间真系值得一推⭐️⭐️⭐️⭐️⭐️
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同男朋友放咗工喺公司附近睇吓有咩食，经过果时老板介绍佢哋系新开嘅西班牙日式餐厅，总厨系澳洲蓝带毕业，睇过个Menu又觉得OK就试下。点知真系好有惊喜我同男朋友都好钟意食海鲜，见到隔篱枱叫左只好大只既斑马濑尿虾，念住叫一只试下，点知原来斑马濑尿虾系每日限量，已经卖哂，唯有下次先再试𩽾𩾌鱼肝多士第一口咬落去好Creamy ，多士好松脆同埋好重牛油香，配搭埋三文鱼子嘅味道，成个配搭好match北寄贝海鲜面豉高汤烧食得出食材十分新鲜，北寄贝烧到岩岩好之余又有炭香味，海鲜面豉汤好鲜甜西班牙海鲜饭好好彩当日老板upgrade咗水晶蓝虾比我地虾肉十分甜，虾膏浓郁。啲蚬全部都大大粒同好juicy ， 个海鲜饭系我食过咁多间西班牙菜黎讲头三位伊比利亚羊柳配乌鱼子羊柳好juicy , 唔算好骚，配埋乌鱼子嘅咸香味，几得意既一个配搭A5和牛串咬落去入口即溶，脂肪分布完美，烧到外脆内嫩又保持到肉汁，餐厅话佢地既烧汁都系自己整，怪唔得出面食唔到呢个味啦！鸡颈肉配鹅肝呢个又系一道好惊喜既一个配搭！肉质鲜嫩多汁，呢个鸡颈肉都系汁烧，配埋佢系面既鹅肝碎，每一啖都充满层次感鸡腿肉配西班牙芝士鸡腿肉味道鲜美，配埋融化左既西班牙芝士令到个串烧增添左奶香同浓郁感平时真系好少打食评，但系呢间餐厅你会feel到佢地好有heart想去做好每一道菜，人情味既小店系香港真系越嚟越少，呢间餐厅一定有下次！
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