影片
港铁上环站 A2 出口, 步行约6分钟
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开饭介绍
型格品牌 HOMELESS 的地牢，餐厅内的设计充满了艺术气息，家具、摆设和餐具都是由 HOMELESS 精心挑选，在世界各地搜罗的产品，每一道菜式由构思、食材、到碟上的摆放都是由主厨 Eric Lau 悉心设计及HOMELESS 的主理监督，以食物来演绎的艺术品，BASEMENT 的出现让繁忙的都市人享受片刻的宁静
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特色
浪漫情调
庆祝纪念日
附加资料
无肉餐单详情：每天供应「Green Monday」素食套餐。
营业时间
星期一至六
12:00 - 13:00
18:00 - 23:00
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
招牌菜
食记 (47)
自命系牛魔王既我，一听到牛扒就会双眼发光可以话得上系牛扒专家HAHAxddd第一次黎宜间餐厅，感觉几特别。餐厅既设计同装修令人彷如置身于酒窘之中!!~一道好既Starter永远令人有深刻既印象…亦都影响对main course 既感觉!!!今次个starter绝对令我一试难忘!!!<3个汤不但有浓浓既忌廉味，而且仲有好多磨姑粒，每一啖汤都口感丰原，真系好足料!!!!至于Main course，我就点了Rib Eye，五成熟，有手掌咁大，够厚又松轶，算系唔错!再加上一杯酸酸甜甜既mango mocktial，一洗满腔牛扒既油腻，好清新!!不过...好可惜...下星期就系最后一星期了...黎紧宜间餐厅要搬迁了!!!!
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As I live nearby, I quite often eat out at this very nice restaurant! To my surprise, for all my previous visits it was not full at all. I guess it's because of its location, which is basically and literally the basement of one building on Gough Street, making it not visible at all. Having said, it's not necessarily something bad because in that way so that I can keep it to myself (well well sort of), and enjoy a nice, comfortable and queit dinning experience! The atmsphere of the restaurant is pretty romantic - a bit dark and with nice decor, even though I have to admit that there is a HUGE ROOM for improvement on their selection of music, I mean pop tunes is a weird choice for such setting. Back to the FOOD. Food here is always super yummmmmyyyyyy that keeps me wanting more. It's nothing fancy, but you can see and taste the efforts of the chef. Plus, being marketed at quite a reasonable price point, there is not much to complain about. First first first, we ordered the Pan Fried Foie Gras with Bell Peppers Salad, which is always my first choice for appetizer here! Apology that I forgot to take a food porn for the dish as I was starving and the dish made my mouth water like crazy. Moving on, we had the Organic Two Styles Risotto, which was YUMMMMMMMMMM. So on the left side that was the organic risotto with vegetable salsa - as it was pan fried a bit, it gave that cripsy texture on top of the refreshing flavor, pretty interesting. On the right side that was the mushroom risotto with 36 month parmasen cheese - I MUCH PREFER THIS ONE as it was so rich and so flavorful. Omg thinking about it makes my mouth water already. Apparently, we were not satisfied after just one risotto, so we went on to have MORE. Following the risotto, the French Halibut came - cooked in a pot with broth and vegetable, it's pretty light and the fish was very tender and moist! Definitely worth a try! Finally, for my muscle's sake, beef is inevitable. We thus ordered the Grilled USA Black Angus Rib Eye (10 oz). Rib Eye is really the basic dish that if a restaurant screws it, the restaurant is a no no no. And of course, Basement didn't, probably never will! The rib eye was perfectly done, medium rare - I got exactly what I asked for! Nice dish, no complaint!Plus drinks, the dinner costs around HK$500 per head, extremely reasonable considering the food and the environment as a package! As for service, the waiters are very extremely helpful and very local (meaning not pretentious at all)! Nice dinning experience as always!
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2355 浏览
2015 Restaurant Week 的第二选择是位于九如坊之Basement，选择原因是见其菜式丰富，不止于3道菜。九如坊在中上环区是其一条较宁静的食街，街头人气旺盛，街尾就往往令人忽略，想不到还要在大路走下一级，如走下地库，餐厅亦顺势为自己命名为地库Basement。餐厅躲在两棵大树后，灯火约隐约现。店内又真的有几分枫叶国地库之感，简单吊灯丶木桌木椅木地板，灯火柔和，舒适和谐，家之感觉。$448/位的菜单，有3款前菜丶3道主菜丶2款甜点及咖啡茶，而此茶乃是少有供应是蜂蜜玫瑰茶，合我心意。简约风格的餐前面包，早已放在桌上，两个小bun，一个是洒上白芝麻的餐包，另一个是烟韧健康的麦包，配以牛油一小磗，橄榄油及意大利陈醋。出头阵的面包并无一鸣惊人，也许并非自制，尚算新鲜材料不错，外脆内软，其他涂酱料亦可口对办。餐具并不豪华，却富鄕土风味，三款前菜同时放在一长型木盆子送上，最吸睛的自然是牛肉他他，因为它高人一等！Appertizer 1: Beef Tartar On Bone 牛肉他他图柱形的牛骨头垂直放，因此高过另外两款前菜，食物摆放三层高，难免最抢镜，牛骨髓的粗壮牛骨是基层，嫩红色的生牛肉肉条填满洞穴，顶部放了破壳鹌鹑蛋一只，爱吃蛋的我随即被吸引了。无需思考，牛肉他他一向配生蛋混合来吃，于是自然取起生鹌鹑蛋，把蛋白蛋黄倒在生牛肉上，目的是增添香滑，生蛋生牛肉配，入口果然软滑无比，却又保持嚼肉之感，稍为咀嚼，已经溶化，味鲜不腻，口感轻巧舒适。份量不多，两三口吃掉，方才发现牛骨是通心至底的。Appertizer 2: Wasabi Ginger Marinated Scottish Salmon 芥茉姜汁腌苏格兰冰片三文鱼三文鱼沙律可有甚么新意？这儿却又真的玩玩新意思，不用烟三文鱼，用姜汁及芥末自家腌制苏格兰冰三文鱼，入口透出阵阵芥末之辛丶姜汁之辣，却又并不强烈，刚好为鲜嫩的三文鱼提味，配以爽脆的新鲜沙律同吃，好一道鱼沙律前菜。Appertizer 3: Duck & Orange Terrine 鸭肉香橙批平常的肉批，特别加强橙香，配以橙味啫喱及一片鲜橙，效果又成功的讨好，啖啖咸的同时，尝到酸酸味道，吃之无腻感，反有开胃之效。Main Course 1: Pan-Fried Chilean Seabass with Ricotta Cream & Zucchini Tagliatelle 香煎智利鲈鱼丶奶油翠玉瓜、意大利全蛋面一向对西餐之鱼类菜式有保留，但见加以奶油煑，估计可以增添滑嫩。鲈鱼肉嫩有焦香，从图可见顶部及鱼皮位煎至焦脆，加了溶化了的芝士更滑溜，亦成功盖了可能有的雪味，身躯算厚有份量；酱汁黏稠香滑，阔条意粉有靱性，吸汁力强口感滋味满足。Main Course 2: Grilled Wagyu Rib Cab with Creamy Mashed Potato & Veal Jus 和牛肉眼扒、奶油薯蓉、袐制牛肉汁见烤纹及嗅到烤肉香，已知有水凖，烤功准绳，牛肉中央保持红润但无血水，暖身肉嫩，牛肉汁丰富惹味，配合完美，虽然并非上乘牛排，厨艺补充，伴以同样烤过的车厘茄，简单就是美。Main Course 3： Roasted Guinea Fowl with Grilled Asparagus & Portobello 香烧珍珠鸡丶烤露笋丶烧烤菇珍珠鸡腿亦份量十足，同样有浓郁烤香，颜色有光泽，配以丰富酱汁，另一道见卖相已知有水准的主菜。鸡腿肉嫩入味有嚼劲，鸡皮烤至酥脆，咀嚼有层次。烤巨菇讨我欢心，多年前初尝一试难忘，刚烧至腍身，保持巨菇之脆爽，吸汁力是它的强项，尽收烤肉之精华，吃得滋味无穷，美味尽在不言中！烤露笋亦爽脆香甜，净化一下肉之浓郁。Dessert 1: Homemade Ice Cream Apple Crumble 自制雪糕苹果脆批名符其实，苹果批粒子质感香脆有口感，软硬度适中，脆爆有硬度，又一咬即碎，热腾腾散出焗烤饼之氛芳，配以冰冻雪糕强烈对比，口感香口甜美，满心欢喜。香脆硬朗的背后，即下层，原来是忌廉丰富的蛋糕层，软清甜美。Dessert 2: Basement's Signature Choco Platter 朱古力寳库见者岂能禁不住垂涎，不愧为镇店宝库，各款知名甜饼，皆全部以朱古力为主馅料，marcaron, opera、brownie、 almond cake、 chocolate 比比皆是，甜而不腻，可可粉香，甜魔的宇宙。Rose Honey Tea 玫瑰蜜糖茶玫瑰蜜糖茶，盛载之杯子亦别致，蜜糖分开上有心思，香甜清新，以此作结尾，完美。Basemant 餐厅，食品不花功，材料足用心制作，水准不俗，价钱合理，值得重临。
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闷局星期三，难得约齐叁伍知己，落上环豪一豪，食餐好。正好有人话依间野个 Feel 好正。所以抱住极大希望，去享受下。点知，希望越大，失望越大。1. 地点 - 中环歌赋街29号地库 (隐闭过斜角巷 真系好难揾，我行到佢 5 米范围都唔知佢存在！ :upset 2. 饮品 - 价钱合理，但系唔够冻.... (算！我唔识欣赏)3. 小食 - 薯角 (值得赞，好食，充满薯仔香味，唔油！超水准)4. 主菜 - 以为小食咁高分，应该主菜都有番咁上下，谁知令我太失望 性价比极低 - 食贵野我预咗，但系食落肚完全无回味嘅感觉。 "蔡生"话斋，食饼最起码有饼味， 可是： 1. 食安格斯牛柳，却没有柳肉之鲜、香味； 2. 食鸡，雪藏味； 3. 食黑毛猪，却有五花腩的感觉 4. 食焗海鲈鱼，好似水煮鱼 (走辣)！而且好腥，唔多新鲜。总结：味道唔吸引，价钱贵！ 环境清幽, 暗暗地唔错, 用黎谈心睇书唔食野就一流 服务及衞生亦属上品。
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去地库吃晚餐！晚上走到静中带旺的九如坊，尽头有家西餐厅，要落几级楼梯先到，名叫地库Basement，但并非真的系地库。晚餐价钱合理，其食物都有水准，今晚特别想食肉，所以最欣赏和牛肉眼扒，出场外表已经吸引，表面有密密烧烤坑纹，铺满牛排酱汁，六成熟，肉质嫩滑多汁；伴碟的车厘茄亦先烤过，牛扒下面系软棉棉的薯泥，份量唔少，食得饱，非常高兴。
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