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
12:00 - 14:00
18:00 - 20:30
星期一
18:00 - 20:30
星期二至五
12:00 - 14:00
18:00 - 20:30
星期六
18:00 - 20:30
星期日
12:00 - 14:00
18:00 - 20:30
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
首先，你哋可以睇一睇张单，五个，正常食量既女士 食咗接近一万蚊，喺呢间餐厅。我哋一开始入到去，睇佢嘅Menu 都几正常，百零200蚊左右。之后个老细行出来话，有好多菜式，今日都冇，因为休渔期。之后话有好多新嘅菜式喺Menu上面都冇嘅，今日可以俾我哋试下。咁我哋谂冇所谓啦，你个Menu都系百零$200姐，咁就由佢负责决定我哋食乜嘢。你个赖尿虾时价，从来冇话俾我哋听，几多钱。但系攞两支酒出嚟俾我哋选择嘅时候，问我哋要688的 还是要988的 （上网查咗呢支酒最多$100港纸，不过唔紧要，我地知道系餐厅所以俾你赚）酒就识同我哋讲几钱，赖尿虾$888一只就唔同我哋讲几多钱，仲问我哋食两只定三只，真系一个好好嘅销售手法，值得学习。个海鲜饭喺Menu度写咗$288，但系收我哋$388。老细全程好有礼貌，系咁强调我哋只系比在食材嘅钱，佢哋系冇赚到钱嘅，到最后佢攞张单俾我哋嘅时候，个样好心虚，我地话睇睇张单，老细无立即俾张单我地，反而同我哋重复一次我哋食咗啲乜嘢，确认我地全部都有食到。野就食晒，无得反抗，当客人水鱼咁㓥，一睇张单，五个正常食量嘅女仔，被宰割一万大元。十分无奈。明明Menu才百零$200……一顿普通简单的晚餐，变成一万元正。请你继续保持你嘅销售手法，祝你生意兴隆。
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同事仔生日开饭网订位𠮶阵时Remark系庆祝生日店方打电话嚟系咪会叫甜品 谂住喺甜品碟度写个名寿星叫咩名？听到呢度正常操作 食完饭突然上咗个甜品拼盘由始至终佢冇攞过个menu叫我拣甜品系直头omakase😂唔知价钱唔知食咩一嘢就队咗上黎讲下个所谓甜品拼盘有啲咩呀有几粒哈密瓜睇得出系三人份嘅每人有一球黑芝麻雪糕一粒麻薯 同埋一条手指尾咁长嘅churro你估下收几钱？ 答案系$330仲贵过个Set lunch 定价唔系问题店家觉得自己值就得㗎啦作为消费者觉得唔抵 咪唔嗌啰但问题系佢从来冇提及价钱冇畀甜品menu 系佢由始至终都冇畀个电问menu我 冇畀过甜品menu我拣又知个客一定食黑芝麻？又知个客想叫三人份？大家有时出嚟食生日饭都系像征式嗌件🍰都唔会一人一件啦 咁嘅商业操作真系好有问题最后睇返openrice同样嘅甜品拼盘2人份只系$108咁请问点解我会收$298？？仲要系午市有单有据冇得抵赖
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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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