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从食友口中，早早听过Chef Eddy的大名，实在太高兴有幸来拜访他～搭上食友的顺风车，来到陌生的黄竹坑，很好奇为何餐厅开在这儿的工业大厦 @_@上到楼，是私房菜的格局，灯光昏暗放置了一点烛光。地方颇大但疏落的只有三张大枱，还有一间VIP房～装潢简单，Chef Eddy说要将重点放在食物质素上，不作花巧装修～「用心梁厨」的牌扁放在当眼处，相信就是Chef Eddy Leung本著的精神，凡事都要用心去做，一位优良的厨师最重要也是用心～看到Chef Eddy得过不少国际厨艺比赛的奖项，入行超过20年，擅长于欧陆Fusion菜～原来他曾于多家五星级酒店工作，亦曾任帝京酒店与美丽华酒店的行政总厨，从酒店跑出来，自立门户，开设了几家餐厅，做自己想做的菜～除了这家Chef Studio by Eddy的私房菜，还有位于中环的G7 Private Dining和蟹面膳～Eddy说他将会开更多不同类型的，更目标创造一家平民米芝莲餐厅！突然看到这幅小克的聋猫绘画，发现Eddy也认识不少画家～这个卡通真的画得很像Chef Eddy，只是肤色黑了一点 XD厨房是开放式，让客人可边吃边欣赏厨师们认真工作～是晚品尝chef table，每位$880 +10%服务费 (免开瓶费) 今晚的菜式都交给Chef Eddy安排，他也先查问过我们有甚么不吃 (我不吃的数不尽了 ^^") 大部份菜式都交由他的手下猛将负责，Chef Eddy亲善地跟我们坐在一起聊天说地～自家制Focaccia意大利香草包先来点饭前面包，未放入口已感到热烘烘的香草面包香，面层脆劲十足带一点牛油香，内里绵密却超软熟，然后就散发出强烈的香草味，还有些车厘茄和橄榄，口味清新～配有鹰嘴豆泥与黑醋，添加一份味觉层次，但我较喜欢不添加任何东西～好吃得一口一口停不了，吃下了四砖就要启动自制功能了！美味指数 ：9/10Hokkaido scallop carpaccio, Mafun uni & Pomelo & Yuzu vinaigrette北海道带子刺身, 马粪海胆 伴西柚与柚子醋薄切的北海道带子，配上柚子醋、西柚粒与沙律菜的清新组合，轻柔的酸味带出清新的鲜甜，添了少许万字酱油吊味，味道更是鲜美～带子刺身上放置了两大片马粪海胆，鲜甜丰腴，与带子一并吃更是绝配！美味指数 ：8.5/10Fresh Porcini Cappuccino 泡沫牛肝菌汤泡沫蘑菇汤喝过不少，用牛肝菌做的还是第一次喝～将牛肝菌打成浆再煮， Chef Eddy叫我们先将泡沫与汤混和才喝，入口稠密带绵，牛肝菌味浓香无比，有很多细小的牛肝菌粒颇有嚼口。喝著完美的汤，忍不住拿多片面包伴著吃～美味指数 ：9/10Seared foirgras, sauté fresh chanterelle 香煎鹅肝我不爱吃内脏肉类，但Chef Eddy说这道菜一定要试，好吃得耳仔会动的！好吧，就试尝一点～ 香煎鹅肝表面抹了一层小米糠，入口酥香阵阵，咀嚼下去，丰腴的脂香即涌出来，食友们都吃得非常陶醉～ (耳仔的确有一点反应 =p)美味指数 ：9/10Fresh Termite Mushroom risotto鸡枞菌意大利饭吃主菜前，先来个清新健康的意大饭～饭粒生熟的刚好烟韧，汁香滑而不带腻，上面放著大大一条鸡枞菌，煎香过清新菌香之中带一点惹味～意大利饭混著小菇粒、火箭菜与大量黑木耳，我不爱吃黑木耳的，怕那种死硬无味的感觉，可是这个质感爽滑，跟饭一并吃，口感很有层次。美味指数 ：9/10Grilled US prime rib eye steak, caramelized onion, rose mary potatoes, red wine jus肉眼牛扒点了medium，入口先是强烈的炭烧味，咬下去，肉汁即涌，肉味相当浓郁，配合味美的红酒洋葱汁，带出更香浓的口味～唯肉质带点儿韧，稍为过了火。美味指数 ：8/10Garden Spaghetti有食友不吃肉，chef eddy贴心的安排一份田园意粉给她，eddy说这是他常做给自己吃的健康意粉～Al Dente 的意粉混著火箭菜与车厘茄，添了大量轻炸过的蒜粒，香劲十足，大喜欢～美味指数 ：8.5/10Swiss Raclette cheese主菜过后，来一道滋味小吃，烧瑞士raclette芝士～我用刀叉来吃，细小片的放入口，芝味浓厚～表面烧得卜卜脆，焦度刚好，渗出少许油份，中间和底部是烟烟韧韧的，口感极好～可伴以酸瓜减低腻度，但我不爱吃酸瓜所以没吃～滋味得有点邪恶，幸好薄薄的一小片不太过份 =P美味指数 ：8.5/10Caramelized pineapple with coconut ice-cream自家制的椰子雪糕，入口香滑，椰香十足，甜度不高，很喜欢～伴以小粒焦糖汁菠萝，添多一份诱人甜蜜～扣人心弦的甜美句号，为完美chef table作结！美味指数 ：9/10跟Chef Eddy聊著，还发现他是个充满爱心的良厨！每年一度，他会跟随慈善团体到甘肃做义工，煮大镬饭给山区居民吃。他的烹调书Cooking with Passion，亦是为慈善团体筹款～很敬佩这么热心、爱心的一位出众厨师，期待再尝他另外两家餐厅的菜式！
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做什么事 用心 就会有收获这里 是用心梁厨的私家厨房Chef’s table每位HKD $880+ , 免开瓶费下班后赶来 落座 客气的招呼一一问过大家的口味剩下的 只要安心交给他推荐两道招牌菜Hokkaido scallop carpaccio, Mafun uni & pomelo & yuzu vinaigrette北海道带子刺身薄切的北海道带子爽甜 还有柚子醋的酸味吊鲜另外马粪海胆 丰腴的入口即化少许的一簇沙律菜 添色 增香另外 Fresh Porcini cappuccino Eddy的又一创意作将牛肝菌煲熟 打成糊状浓浓的菌香 带著细腻还有略带咬劲的菇爽嫩在口 暖意入心更多请关注我的blog和Fan Page吧
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上一回到G7吃晚饭,是几星期前的事!这一夜就到了Chef Eddy在黄竹坑的Studio晚餐!吃的不是他亲自下厨的菜,而是一场由6位年轻厨师主理的晚餐!这个晚餐的特别之处是在于是夜所吃的菜单将会是几位厨师用来出战世界赛的菜色!这6位就是香港厨师协会派出的香港队代表,相当具代表性呢!地点位于黄竹坑,虽然都在港岛工作,但也不得不说,路程可不短,有趣的是当你走进店后就会发现,一点工厂大厦的影子也没有,开放式厨房加上是夜开了好几张长台,热闹非常,这里更设有一个厢房,也是我与友人belle坐的地方,同桌也有KC兄口中的热血食友,真是闻名不如见面!开餐前先来热身的面包,自家搓的面包与在G7吃过的同样美味,所不同的是沾酱,在G7所吃的是慢煮蒜头,这里的则是鱼酱,个人而言,鱼酱是好吃,但更爱那慢煮蒜头的香气!前菜方面,一碟中有3个主题,也有分先后吃的次序:先来是牛油果芒果虾冻批,芒果甜度相当高,加上香滑牛油果与虾,是我会喜欢的组合!接著就是用红菜头渍三文鱼佐以份子料理处理过的红菜头汁(钙化了),面上再有青苹果沙拉!三文鱼味道出色,加上清新的沙拉,是一道相当开胃的前菜!焗蟹饼蟹味香浓,虽然配了一个疑似咖哩的酱汁,但说实在,不配的话更好,因为那个酱汁味道太浓,整体上不够相衬….不过前菜而言水准是不错的了!第2道菜是清鸡汤,用杯子装著,味道是浓烈的,不过个人稍觉味道重了一点,人大了不能太重口味吧!接著闲聊后又是吃主菜的时间,也是3个主题的!先是鬼佬卤水牛面肉牛舌批!主菜中就数他有点亚洲色彩!接著就是慢煮烧羊柳,用虾胶卷在羊柳外再做好酥面!那件羊柳火路很好,肉味浓郁口感松软,相当精彩,美中不足是虾胶没有什么味道,是扣分位!最后有芝士焗薯仔，炒杂菜及青豆蓉,那个青豆蓉相当浓和杰身,也是美味非常!最后当然少不了甜品,卖相不比几间星店软弱!蒸巧克力布甸有点像心太软,味道不错，杏仁脆糖雪糕用鸡壳载著,那个蛋壳其实是可食用的白朱古力,杏仁脆糖酥脆非常,中看又中吃,焦糖啫喱带点点焦香味,吃毕一口雪糕来一小件，焦糖啫喱,相当不错!烩柑桔也不能少看的,不知道怎样形容那个味道,但就真的很好吃!是夜有赞助,所以红白酒都是免费的,是夜不宜饮太多,都是浅尝几口而已!这夜所吃的菜单,应该就是这么的只此一次, 希望他们6位能代香港创出佳绩!几位厨师分别来自intercon,jockey club, disney等店,可以这样组队出菜,还真是难得!今夜虽在Chef Eddy的studio,吃的不是他做的菜,不过说实在也很喜欢这里的装潢,希望时间许可的话下回可以一试他亲手下厨的菜,相信一定很精彩!这晚,也还真是辛苦了KC兄带队与饭局制作公司的安排,要安排一个饭局,要劳心劳力的也实在太多了吧!
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Date of visit : 1 Jun 2013 (Sat) 8 pm Average cost per head : $860 Corkage : free Food quality : 8.8/10 Environment : 8.3/10 Service : 8.5/10 Value-for-money : 8/10 Overall rating : 8.6/10There are quite a number of celebrity chefs in Hong Kong that deliver good food as well as cooking demonstrations on television, Eddy Leung is one of them. His private kitchen in Wong Chuk Hang reflects his cooking philosophy. With simple decoration; a Chinese calligraphy with wording用心梁厨 (cooking with a heart in English) framed on wall, plus an open kitchen where you can clearly see how your food is prepared. Before the dinner starts, Eddy will come to your table and brief you the dishes to be served. His menu will be changed every month with the season’s best ingredients. The dining hall and a private room can accommodate around 50 people at one time, depending on the crowd, the atmosphere can be casual rather than fine dining. Sat on an industrial building which is easily accessible from Causeway Bay by bus or taxi. Eddy has the freshest supply of herbs as they’re grown in the balcony of the studio. Eddy has just opened another dining outlet G7 in Central, have to give a try some time later.a) House Bread – 8.5/10 Home made focaccia was more airy than the usual ones and this one came with a crispy crust. Just encored for another round and have to leave room for main dishes. b) Poached French White Asparagus with Hokkaido Sea Urchin and Hollandaise – 8.5/10 The white asparagus was only available for a short time in spring. This one from France was tender and juicy. The cloves of sea urchin was fresh though not as large as those from Canada. c) 48-hour Double Boiled Tomato & Beef Consommé – 9/10 Unlike adding water on Bovril, consommé made from fresh ingredients was just another story. Took a day to prepare, the clear stock was soothing, with intense and balanced flavour of beef and tomato. The tiny cube of Wagyu cheek beef just melted in the mouth. d) Homemade Scallop Wonton, Golden Schrencki Caviar, Flower Creme, - 9/10 Agreed to name it wonton (Chinese dumpling) rather than ravioli as the texture of the pasta sheets was more like wonton noodles with a springy chew. The scallop filling was of sashimi grade and slightly raw at the centre. I am not a big fan of caviar but this one of Russian farmed added a umami flavour to the whole dish. e) Lobster Gratin with Rice Roll – 8.5/10 With steamed rice rolls supplied by a factory in the same industrial building, the pasta served as a good base to absorb the sauce and lobster chunks sitting above it. The dish was seared with a gas gun to create a charcoal flavour. f) Homemade Sorbet – 8.5/10 This hibiscus flavoured sorbet did its job right in cleansing the palate. It's common to find hibiscus flowers in the wet market when it's in season. Like the haw that carries a sourness, hibiscus flowers are ideal as sorbet. g) Wood Smoked Pigeon, Truffle Risotto, Natural Jus – 9/10 Pigeon confit being pan fried and smoked was still able to keep it’s pinkish breast at the centre and crispy skin. Risotto was cooked just right, fresh truffle instead of truffle oil would add an extra 0.5 score for the dish (of course I know I was not in the right season to demand for that ). h) Piña Colada Ice Parfait, Mango Coulis – 8.5/10 This parfait with mango sauce was the finale of the dinner. The coconut and pineapple flavoured struck a good balance between them. Although I’s full at that moment, I could still manage to have a few more pieces of the parfait.06.2013
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Highyl recommmended private kitchen.This place was recommended by a friend and sold partly on the "no corkage" policy. Not very salubrious location in a warehouse in Aberdeen so you have to be intending to find it but that makes it quite a "find" which is fun. Dining room large enough for about 30, a little noisy when we went as it was full, but just enough to be atmosphere without being too irritating. Eddy is the chef, on site for every meal, runs the open kitchen you can see from the dining room. Eddy came out and walked us through the menu, where the ingredients are from (he sources locally where he can and uses seasonal produce) and managed to up sell to us truffle egg starter - see below. Personal touch much appreciated.There is a set tasting menu for each evening. We had (i) scrambled egg and truffle (excellent - very very generous white truffle serving which we paid extra for); (ii) sushi scallop and sea urchin salad (very fresh ingredients, used Hokkaido sea urchin) which was finely balanced, tasty; (iii) cappuccino of seasonal vegetables which looked and tasted great; (iv) mussel and white wine broth which was long cooked and tasty (Eddy swapped one to a sous-vide cooked salmon on request due to an allergy one of us had and the salmon was beautiful, probably better than the mussels to the chagrin of the mussel-friendly crowd!); (v) beef tenderloin, foie gras, cooked to perfection, just beautiful tender meat; and a dessert which totally escapes me but was good. I suspect we had had too much wine by this point to fully appreciate it (or remember it).Overall, great food every course, no let downs. Service good all the way, and the no-corkage means it is a wine-heaven to eat out. Most other tables had bottles and bottles lined up. The card machine was down the night we were there but luckily we had cash galore on hand, probably worth taking enough just in case.Well worth the trip to Aberdeen, and take LOTS of your own wine. We budgeted a bottle a head. Venue works best for parties of 6-10. Not sure how often the menu changes so worth checking before going for a second time.
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