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今次真系食好西丫~ 今次真系食好西丫~ 今次真系食好西丫~ (重要的事讲三次)因为公司请食饭, 人少少食好D~ 仲要我发板, 食大佢啰~ BOOK咗EDDY LEUNG大厨的CHEZ ED食超正宗法国菜, 加埋1, 差唔多1500蚊一位~ (自己一定唔舍得去食) 环境系简洁, 有少少怀旧西餐厅FEEL, 餐前系有D香草包湿下口~ 超松软~再黎一个水鱼汤, 汤入面有少少水鱼裙边, 加上上面微焦忌廉, 好味~ 之后由助厨PATRICK 整的牛肉他他, 非常醒胃, 香港好少餐厅会整牛肉他他了~主角出场, 焗法国顶级鸡种红白蓝鸡, 一个盖好浓既松露香气朴出~ PATRICK SIR好细心分每人一份入口不得了~ (脑入面个画面系五星级大鼠咁, D味道不假咁放烟花) 有松露, 鹅肝, 酒香~ 再咬一啖鸡~ 鸡既肉质系有少少UN~ 扮哂嘢既我咪话佢好有咬口啰~讲真佢系好有鸡味~ 所有味道系口度爆炸~ 好劲的一道菜~牛油煎原条龙脷~ 我估唔到来住法国既龙脷肉质可以咁实净~ 又煎得好香, 好好味丫~
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This French restaurant is located in Zing! on Yiu Wah Street, Causeway Bay, led by Chef Eddy Leung and his team. The decor of the restaurant was not particularly grand but offered a comfortable ambiance, with the window seats overlooking the busy flyover linking Causeway Bay and Happy Valley. Greeted warmly by the maitre'd, who introduced the history of the restaurant and how he and Eddy reunited a few years ago to start this, we are amazed by how passionate they are on keeping the classic French cuisine alive in HK. Ordering the Classic French Menu, the first course is the Classic Steak Tartare with Baguette-Crisps, offered through french service in which the food is prepared table-side in front of us. The waiter first prepared the sauce using salt, olive oil, capers, onion, egg yolk, parsley, paprika and gherkins, and then adding the beef to mix well. On the side there are some crispy baguette pieces, along with a lettuce and onion rings. The flavors are really complex and one can taste the high quality of the beef, without any chewy sinew. A great start for the dinner. The second course is called Lady Curzon, a curry-soup with softshell turtle. According to the maitre'd, the soup got its name because the wife of the British viceroy of India was very fond of the soup and brought the recipe back to England, which soon became popular across Europe. There is a layer of cream on top, enhancing the richness of the soup. It was not thick but has a smooth texture, slightly touched by the curry flavors, with finely chopped vegetables and turtle giving a little bit of bite. I have to pay tribute to Chef Eddy for resurrecting the recipe and keeping it alive so we can enjoy it still nowadays. The third course is another signature, the Dover Sole Meuniere. Meuniere is referring to the cooking method where the fish filet is first lightly coated with flour and then pan-fried with some clarified butter. It was then served with a sauce of butter, seasoned with parsley and lemon. On first bite we can tell the sole is really fresh, with a firm texture yet tender. The taste is delicate and some people might think it is a bit bland but in my opinion this is the best way not to mask or overshadow the original note of the sole. The fourth course is the traditional palate cleansing Homemade Yuzu Sorbet. A great way to neutralize the aftertaste of the fish and remove the rich sensation of the butter, the yuzu gives a refreshing note, also providing some appropriate tartness to stimulate our appetite for the main course. Next is certainly the highlight of the evening, the French Chicken Souvaroff. The maitre'd first showed us the cast iron pot where a ring of bread is put to seal the lid with the pot, ensuring all the juice and flavors are kept inside the pot. And upon removing the bread (which are kept for us to dip the sauce later on) and opening the lid we were immediately assaulted by the fantastic smell of the chicken, along with intense black truffle and foie gras aromas. It was served with some side vegetables and a piece of potato pancake. The chicken is simply phenomenal, with a great firm texture but not rubbery in any way, intense in flavors, and the sauce has the essence of the chicken permeating with a long finish. I could not stop dipping the bread to the sauce and basically wipe the plate clean. Chef Eddy later came to explain the chicken had spent extra time in farm because of bad weather in France which in fact helped to intensify the flavors of the chicken. No wonder this is the most popular dish and I strongly recommend this dish to everyone. Dessert is Cherry Jubilee and it is another dish prepared table-side, with the waiter cooking the sauce using cherry liqueur and cherry brandy, then adding sugar and cherries. The alcohol was burned off before the cherries and sauce is served on a scoop of vanilla ice-cream. With the hot sauce melting some of the ice-cream, the sauce is mixed with the vanilla flavors and sweetness to provide a great flavor for us to wrap up the dinner.Finally serving with coffee or tea, the whole meal was a really fantastic rendering of classic French cooking and service, using high quality ingredients and traditional recipe to create this wonderful tasting menu. I also ordered the wine pairing which included a glass of white (Sauvignon Blanc) and red (Cabernet Sauvignon), both coming from Chile.I am really impressed by the attention the chef and everyone has spent to prepare this meal, and considering the food, service and ambiance the bill of $3,463 is fairly reasonable, which also include a bottle of water. I told Chef Eddy that we would return to try some of their other dishes in future. Really a great place to enjoy these classic dishes.
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一月上旬·转冷2017年是东奔西跑的一年，公司虽然规模微小，但为应付业务需要也发展出一个采购部来。新年伊始，正好找个地方大家吃顿好的去开年。正好在面书看到店子新近推出的经典餐单，当中包括几个法国老菜式。个人而言对其中的布烈斯大雄鸡盅非常有兴趣，一行四人就约定来吃。周五晚上，店子座无虚席也非常热闹。我们就坐在靠窗的位置，不时映进华灯催灿，是轻松舒服的用餐气氛。只见梁厨跟其团队在半开放式的厨房内，忙得团团转。打消了原本想跟他打个招呼的念头，点了菜就乖乖等吃。这个5道菜的餐牌，全部都是堂弄的项目。只见经理在大堂架起木台，在厨房内煮起的每一道菜式都会在这边分菜上台。食客们除了可以欣赏这里的经理们的分菜的功夫外，他们也会同时跟大家介绍菜式。不说不知，这里的几位经理都是在Gaddi's工作了多年的老臣子，对经典法国菜的详细资料当然熟悉。五道菜的晚餐，由生牛肉他他开始。由餐厅经理全程在我们面前准备，先下橄榄油及法式芥末，再来就是下刴碎的生牛肉及其他调味料。这里的生牛肉口味较浓重，而如果大家可以接受的话还可以多加入生洋葱。垫在脆多士上同吃，是很不错的前菜之选。只见大厨Eddy开始准备是晚的汤品，就是咖喱水鱼汤Lady Curzon是也。这其实是从一道法式水鱼清汤演变出来，加竹咖喱闻起来已香味扑鼻。加入水鱼去煮的汤式非常鲜甜之余，也有丰腴的胶质。在冬日喝此品，确实是暖身之选。。法国龙脷鱼或者大家不会太陌生，Chef Eddy说这里用上的是来自Dover的大龙脷。大厨先以牛油在铁板上将大龙脷鱼煎香，再由经理在席前将龙脷鱼起骨及淋上文也汁（meunière）。龙脷鱼肉厚而跟牛油味浓郁及带微微酸度的文也汁配合得很好，一条大龇脷可以四人享用，我们是晚就刚好可吃一条。Chicken Souvaroff是另一道传统法国菜，店子以法国布列斯大雄鸡去制作。大厨先将大雄鸡涂上啡牛油焗好，再将其起肉及放进铁铸锅，再加入以鹅肝、黑松露及鸡壳煮成的酱汁，以面团封在锅边再焗一会就成。这是非常好吃的菜式，就是厚厚的鸡胸肉也松化而鸡肉味浓。席上都是吃鸡的专家，都吃得人人清碟，可见好吃。浓郁的酱汁也是精华之所在，以之来伴吃焗得脆口的面条就最适合了。甜品就是一味火焰车厘子雪糕Cherries Jubilee，这也是堂弄的项目。只见经理以平底锅先煮好车厘子汁，再加入车厘子烈酒及以火焰去消耗大部份的酒精，最后加入云呢嗱雪糕便成。这是不太甜而车厘子香味十足的甜点，加入云呢嗱雪糕当然也没有人会抗拒的。这是做得很不错的经典法国菜餐牌，当中不少的菜式更是坊间没有几多地方会做的。价钱每位$1,480看上去不太便宜，但水准佳味道好，绝对物有所值。餐后跟Chef Eddy闲聊，知道原来这个经典餐牌还有不少其他的菜式。不过如果问我，就是一味大雄鸡盅已值得我们再来。
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老婆生日，要谂下带佢去边到食返餐好。佢钟意fine dining, 就带佢去食好西。朋友介绍之下，来到chez ed， 因为呢度环境清静高雅，食物质素高，而且一个晚餐可以食足3小时可以慢慢享受。8 course dinner法国哈蜜瓜爽甜，配火腿，咸咸甜甜，味道丰富。北海道带子云吞，配了很强的鱼子酱。周打蚝汤，香浓幼滑意大利饭配撘非常creamy, 鲜甜味浓的海胆，真是好食到连汁都扫光。食完个浓味的意大利饭，轮到柚子雪芭出场，清一清味蕾静待主菜。西班牙熟成西牛排，肉质鲜嫩，内里充满肉汁，见到都留哂口水软滑但奶味浓郁的brie cheese 夹脆饼系老婆最爱一set有4款甜品，荔枝果冻，莎巴翁，芒果大福同椰子雪糕，清清地唔会太甜太腻。环境靓，食物正，女主人好满意呢餐呢
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突然和好友想吃法国私房菜，所以决定试下呢间。食物不算太花巧，食材算新鲜。由于免开瓶费，价钱算合理。满满的八道菜，给人一种址完美无瑕的感觉！Picked this restaurant as we all wanna try French cuisine tonight. The food was not too manipulate but fresh. Thanks to the free corkage, the price is kinda reasonable. The 8 courses just gave us the feeling of satisfaction!
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