Café BAU (裝修中)

✨湾仔米芝莲宝藏 Cafe Bau 一间位于湾仔的高级米芝莲餐厅 由「厨魔」梁经伦（Alvin Leung）伙拍主厨陈嘉贤（Kasey Chan）与LUBUDS® Group主理的Cafe Bau主打「Farm-to-Table」理念 著重善用本地食材 重新诠释充满香港特色的美馔 唤起大家对香港鲜活食材的关注.👭朋友极度推介 果然用餐体验极度满意餐厅既人都好有礼貌 令人舒适大赞 Kasey Hunter Ben 👏🏻.👨‍🍳Kasey 主厨 陈嘉贤（Kasey Chan）今次用餐 由米芝莲大厨Kasey 亲自主理 每道菜都系艺术品级别 精致到唔舍得食🥹拥有丰富的法国菜经验 曾在多间香港米芝莲法国餐厅工作 并以其创新手法将港式家常味道升华至 Fine Dining 的层次融合中法烹调技巧：擅长以法式技法重新演绎港式经典菜式.🍴 Chef's Tasting Menu 🍽️.6道菜：HK$998／位8道菜：HK$1,288／位加配 Ping Yuen 鸡：HK$450／两位.💫Amuse Bouche咖喱味配三文鱼碎 开胃小点 精致细腻.💫Blue Crab Jelly自家制芝士 蓝蟹鲜甜夹杂番茄啫喱嘅微酸 一开胃就令人惊艳.💫Jinga Shrimp Mille Feuille建议用手食 可以沾旁边碎一齐食旁边装饰 有炼奶花生酱味道虾千层酥 配印尼加多加多酱 虾肉弹牙酥脆层次丰富 酱汁浓郁带点椰香本人非常喜爱 ❣️.💫Homemade Ravioli with Sichuan Spicy四川风味自家制云吞 红油抄手相似豆苗 豆腐 鸡肉 辣油 香辣惹味包著豆腐鸡肉馅 淋上麻辣油配豆苗 清香.👨‍🍳 代表作品💫Pat Chun Pork Knuckle 'Zampone'八珍猪脚姜：将传统甜醋猪脚以法式手法重构 封煎猪脚肉卷 以八珍甜醋腌制的油封 配油封蛋黄与泡沫酱汁 本地初生鸡蛋黄心 再到美珍糖姜 口感浓郁 咸香惹味 味道层次丰富 都系本人非常喜爱 ❣️.👨‍🍳 代表作品💫Catch of the day将风干好的马友煎皮 然后置于晒炉下迫出油香 因以盐糖直接腌过 鱼皮煎晒后有 焦糖化 的效果配上 Harissa 酱 豆豉粉末等 将家常鱼变成高级料理 鱼新鲜甜美 汤底浓郁充满蔬菜鲜味.💫Sorbet红枣话梅粉 带来温和酸甜柠檬皮 增添清新香气底层雪耳 滑嫩爽口 几种味道搭在一起 入口清爽又有层次.👨‍🍳 代表作品💫Hung Wan Farm Ping Yuen Chicken (加$450)平原鸡（加配）：配羊肚菌 黑皮鸡枞菌 及二澳米 以十多种材料制成高汤浸鸡 再风干焗香 配羊肚菌炒米 香气扑鼻 鸡肉嫩滑带菌香 米饭吸满精华 一绝本地农场 粉岭 大埔 元朗 香料腌制二十四小时再风干 个皮好脆！本人极度喜爱 ❣️.💫Pre Dessert柚子青苹果茴香雪芭 清新解腻 .💫Dessert黑豆黑蒜焦糖酱 甜苦交融 口感丰富 充满惊喜朱古力大爱 入口即溶完全吾想开返个口 想浸住系朱古力系口腔都系本人极度喜爱 ❣️.✨餐厅以香港区花「洋紫荆」命名 装潢现代时尚 墙上挂满本地风景画作 营造出优雅舒适的 Fine Dining 氛围食材多来自本地农场 如二澳米 平原鸡等 展现对可持续饮食的承诺…查看更多

Celebrated my birthday at Cafe Bau with my husband, hoping for a refined tasting menu experience. Unfortunately, several aspects fell short—from ambience to wine service—making the evening less enjoyable than expected.💡 Ambience & SettingSpacious interior, but tables were placed quite closeLighting was uneven, making photography difficultPhotos came out with strange color tones due to poor light balance 📸 Not ideal for capturing special moments🍷 Wine Pairing – A Missed OpportunityNo introduction or explanation from the sommelierWines weren’t described, nor paired thoughtfully with the dishesFelt disconnected from the meal 🍷 This part of the experience was especially disappointing🍽️ Tasting Menu Highlights & Lowlights🦀 Blue Crab JellyTaste: AcceptablePresentation: Confusing and lacked visual appeal 📷 Hard to identify what I was eating🍤 Kuruma Shrimp MillefeuilleTexture: Tough millefeuille layersFlavour: Rich sauce didn’t match the seafood well 🧠 Conceptually interesting, but not well executed🐖 Pat Chun Pork KnuckleTaste: Up to standardCreative use of sweet vinegar and egg yolk foam 💡 Appreciated the local twist, though not a standout🐟 Catch of the DayTaste: Fresh and well-balancedTechnique: Caramelized fish skin was a highlight 👍 One of the better dishes🍧 SorbetTaste: Nicely balanced sweet and sourTexture: Refreshing crunch from snow fungus 🌿 A pleasant interlude🍗 Ping Yuen ChickenPresentation: Beautiful and aromaticTaste: Chicken was slightly firm, mushrooms minimal 🍄 Visually appealing, but lacked depth🍮 Dessert – Black Bean, Black Garlic, Caramel EmulsionTaste: Rich but overly sweetPresentation: Felt rushed and unrefined 🎨 Tart lacked finesse🍬 Petit FourOnly two items: orange liqueur jelly + chocolateBoth overly sugary 🍫 Not a strong finishWhile there were moments of creativity, the overall experience didn’t meet expectations for a special occasion. The lack of wine service, inconsistent presentation, and ambience issues made it hard to fully enjoy the meal.…查看更多

In the vibrant culinary landscape of Wan Chai, Cafe BAU emerges more than just another restaurant, crafted by the "Demon Chef" Alvin Leung and Executive Chef Kasey Chan. Having already made waves with his two Michelin-starred Bo Innovation, Leung brings his creativity to this spot, challenging traditions and redefining Hong Kong's gastronomic experience.At the heart of Cafe BAU lies a profound commitment to sustainability and local craftsmanship. By embracing a farm-to-table philosophy, the restaurant celebrates the rich diversity of Hong Kong's local produce. The signature roast Ping Yuen yellow chicken with wild mushrooms captures this echo, telling the story of local flavors through expert technique. The interior design blends industrial chic and vintage charm. Copper light fixtures cast a warm glow over mid-century modern furniture, creating an inviting atmosphere that's both sophisticated and relaxed - much like the food itself. ✧𝘼𝙢𝙪𝙨𝙚 𝘽𝙤𝙪𝙘𝙝𝙚✧ 𝘽𝙡𝙪𝙚 𝘾𝙧𝙖𝙗 𝙅𝙚𝙡𝙡𝙮 (7/10) Blue crab and burrata meet heirloom tomato jelly, creating a delicate interplay of textures. The plum wine emulsion adds an unexpected yet harmonious twist to this inventive composition. ✧ 𝙅𝙞𝙣𝙜𝙖 𝙎𝙝𝙧𝙞𝙢𝙥 𝙈𝙞𝙡𝙡𝙚 𝙁𝙚𝙪𝙞𝙡𝙡𝙚 (8/10) Half-raw shrimp nestles against crispy waffle biscuits, with gado gado sauce revealing layers of red curry and coconut. The dish plays between savory and sweet, with subtle hints of condensed milk and peanut evoking memories of childhood checkered cakes. ✧ 𝙋𝙖𝙩 𝘾𝙝𝙪𝙣 𝙋𝙤𝙧𝙠 𝙆𝙣𝙪𝙘𝙠𝙡𝙚 “𝙕𝙖𝙢𝙥𝙤𝙣𝙚” (8.5/10) It reimagines the traditional 猪脚姜. The knuckle was remarkably tender and boneless. Most ingeniously, the Pat Chun emulsion acts as a balancer, neutralising the vinegar's aggressiveness while complementing the pork. Ginger's sharp notes cut through the meat's richness and creates a balance that speaks to both tradition and innovation. ✧ 𝙍𝙚𝙙 𝙙𝙖𝙩𝙚𝙨 𝙨𝙤𝙧𝙗𝙚𝙩✧ 𝙏𝙝𝙧𝙚𝙖𝙙𝙛𝙞𝙣 (7/10)The fish showcases delicate technique - a crispy thin skin gives way to tender fish, accompanied by a hearty minestrone, black garlic purée, couscous, and mixed peas.✧ 𝙃𝙪𝙣𝙜 𝙒𝙖𝙣 𝙁𝙖𝙧𝙢 𝙋𝙞𝙣𝙜 𝙔𝙪𝙚𝙣 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 (8/10)It emerges as the pinnacle of the meal. Three mushroom varieties create an earthy backdrop for the poultry. Having pre-soaked in coconut milk, the chicken has impossibly thin and crispy skin, while the meat remains tender, even in the often-dry breast section. The accompanying local Yi-O rice, deeply infused with the chicken's essence and mushroom complexity, becomes a revelation in itself. ✧ 𝘿𝙚𝙨𝙨𝙚𝙧𝙩 (7/10)A final flourish - the unexpected trinity of black bean, black garlic and caramel creates a dessert that defies conventional sweet expectations. Overall balanced and subtly sweet. …查看更多

✨𝐌𝐈𝐂𝐇𝐄𝐋𝐈𝐍-𝐫𝐞𝐜𝐨𝐦𝐦𝐞𝐧𝐝𝐞𝐝 ✨𝑹𝒆𝒔𝒕𝒂𝒖𝒓𝒂𝒏𝒕 𝑵𝒂𝒎𝒆 🍽️: 𝑪𝒂𝒇𝒆 𝑩𝒂𝒖𝐿𝑜𝑐𝑎𝑡𝑖𝑜𝑛📍: 𝑊𝑎𝑛 𝐶ℎ𝑎𝑖, 𝐻𝑜𝑛𝑔 𝐾𝑜𝑛𝑔𝐶𝑢𝑖𝑠𝑖𝑛𝑒🥂: 𝐹𝑢𝑠𝑖𝑜𝑛 𝐶𝑢𝑖𝑠𝑖𝑛𝑒𝑪𝒂𝒇𝒆 𝑩𝒂𝒖｜本地食材讲香港故事连续两年获《米芝莲指南》推介👍 由米芝莲名厨「厨魔」Alvin Leung🌟联同行政主厨Kasey Chan主理👨‍🍳👨🏻‍🍳名字取自香港区花洋紫荆🌺象征扎根本土🇭🇰餐厅主打 Farm-to-Table理念✨以本地优质食材取代进口货👍复兴本地农业🐓 将香港家常味道升华成精致料理✨真正以美食说好香港故事！ ⚜️装潢走复古小酒馆风格🍾墙身挂满香港老照片📸皮革座椅、开放式厨房透出暖黄灯光💡啱晒情侣约会或朋友庆祝🫶🇭🇰8道菜尝味菜单🍞 餐前面包配榄菜泡沫热辣辣嘅酸种包同佛卡夏🥯🍞蘸上咸香橄榄菜打成既轻盈泡沫🫧斋系餐前面包已经好有心思🤌简单却勾起港式榄菜炒饭嘅回忆𝑨𝒎𝒖𝒔𝒆 𝑩𝒐𝒖𝒄𝒉𝒆:1️⃣🦀蓝蟹肉冻蓝蟹肉冻铺喺自家制芝士🧀面层系祖传番茄啫喱🍅海鲜甜味✨充满微酸果香🤌 清爽开胃 2️⃣🍤 基围虾千层酥 慢煮基围虾采用咗生牛肉他他调制方法✨将半山熟嘅基围虾调制成松软质感🤏夹层系印尼风味Gado Gado酱（花生酱+话梅汁）✨成道菜口感好丰富3️⃣🥟 意式云吞 灵感嚟自红油抄手🌶️馅料分两层：豆苗豆腐蓉+鸡肉慕丝🐓淋四川辣油同巴马臣芝士🧀麻辣中带豆香🤌中西合璧得好创新4️⃣🐖 八珍猪脚姜 香港特色菜🇭🇰猪脚拆肉煎香🍗伴八珍甜醋腌嘅流心蛋黄🍳泡沫系甜醋打发而成🤏旁边糖姜平衡腻感🫶将街市猪脚姜变身高级料理⚜️5️⃣🐟 𝑪𝒂𝒕𝒄𝒉 𝒐𝒇 𝒕𝒉𝒆 𝑫𝒂𝒚: 本地马友鱼选用香港野生马友✨鱼皮煎出薄脆🤏肉质保持雪白紧致👍🍧红枣味雪葩6️⃣🍗 招牌粉岭平原鸡 (需追加$450）(👍必叫）鸡以椰奶+香草高汤浸过夜🥥风干3小时再烤🔥鸡皮金黄薄脆✨肉质嫩滑（真系超嫩滑🤣）多汁💦油脂均匀！旁边用香港🇭🇰二澳米饭🌾羊肚菌同鸡汁煲煮✨饭粒吸尽菇菌香🍄‍🟫仲有鸡翼尖熬嘅浓酱点睛🤏🍧 甜品三重奏7️⃣𝑷𝒓𝒆-𝑫𝒆𝒔𝒔𝒆𝒓𝒕: 红柚青苹果茴香雪葩8️⃣𝑴𝒂𝒊𝒏: 黑豆黑糖脆片配焦糖酱🤏🫶𝑷𝒆𝒕𝒊𝒕 𝑭𝒐𝒖𝒓: 橙酒啫喱+浓郁朱古力🌟每一道菜嘅理念同味道都相当有惊喜✨八成材料都采用香港本土食材🐔绝对系饮食文化嘅深度游🤏属于香港人嘅Fine Dining😎Cafe Bau用实力证明：香港风味🇭🇰从来都系世界级🏆…查看更多

🐟Amuse-bouch- Fish-bone curry cracker and sashimi, amusing 🍅Chesse filling Tomato with 2-way avocado - Refreshing & delicate🐟Fish tartar with caviar - Elegantly umami 🦀Crab meat stuffed bamboo fungus & Zucchini Ravioli with dried flounder yuzu sauce- A well balanced of light and fulfilling, umami and appetizing 🐟Threadfin uroko yaki with local golden threadfin Bream Bouillabaisse- Crispy skin and springy meat, savoury and umami fish essence 🍧Red date sorbet with tangerine peel bits- Refreshing taste buds in an oriental way🕊Pigeon marinated in lo shui- Juicy and tender with appetizing and appropriate lo shui flavor, nice gamy and savoury after taste🍏Apple mille feuille and almond gelato- Almond gelato completed the meal in a familiar HK taste. Nicely paired with the mille feuille✨️ Perfect service as always 😊…查看更多