Chez Ed (已結業)

今次真係食好西丫~ 今次真係食好西丫~ 今次真係食好西丫~ (重要的事講三次)因為公司請食飯, 人少少食好D~ 仲要我發板, 食大佢囉~ BOOK咗EDDY LEUNG大廚的CHEZ ED食超正宗法國菜, 加埋1, 差唔多1500蚊一位~ (自己一定唔捨得去食) 環境係簡潔, 有少少懷舊西餐廳FEEL, 餐前係有D香草包濕下口~ 超鬆軟~再黎一個水魚湯, 湯入面有少少水魚裙邊, 加上上面微焦忌廉, 好味~ 之後由助廚PATRICK 整的牛肉他他, 非常醒胃, 香港好少餐廳會整牛肉他他了~主角出場, 焗法國頂級雞種紅白藍雞, 一個蓋好濃既松露香氣朴出~ PATRICK SIR好細心分每人一份入口不得了~ (腦入面個畫面係五星級大鼠咁, D味道不假咁放煙花) 有松露, 鵝肝, 酒香~ 再咬一啖雞~ 雞既肉質係有少少UN~ 扮哂嘢既我咪話佢好有咬口囉~講真佢係好有雞味~ 所有味道係口度爆炸~ 好勁的一道菜~牛油煎原條龍脷~ 我估唔到來住法國既龍脷肉質可以咁實淨~ 又煎得好香, 好好味丫~

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 Frenc

一月上旬·轉冷2017年是東奔西跑的一年，公司雖然規模微小，但為應付業務需要也發展出一個採購部來。新年伊始，正好找個地方大家吃頓好的去開年。正好在面書看到店子新近推出的經典餐單，當中包括幾個法國老菜式。個人而言對其中的布烈斯大雄雞盅非常有興趣，一行四人就約定來吃。周五晚上，店子座無虛席也非常熱鬧。我們就坐在靠窗的位置，不時映進華燈催燦，是輕鬆舒服的用餐氣氛。只見梁廚跟其團隊在半開放式的廚房內，忙得團團轉。打消了原本想跟他打個招呼的念頭，點了菜就乖乖等吃。這個5道菜的餐牌，全部都是堂弄的項目。只見經理在大堂架起木檯，在廚房內煮起的每一道菜式都會在這邊分菜上檯。食客們除了可以欣賞這裡的經理們的分菜的功夫外，他們也會同時跟大家介紹菜式。不説不知，這裡的幾位經理都是在Gaddi's工作了多年的老臣子，對經典法國菜的詳細資料當然熟悉。五道菜的晚餐，由生牛肉他他開始。由餐廳經理全程在我們面前準備，先下橄欖油及法式芥末，再來就是下刴碎的生牛肉及其他調味料。這裡的生牛肉口味較濃重，而如果大家可以接受的話還可以多加入生洋蔥。墊在脆多士上同吃，是很不錯的前菜之選。只見大廚Eddy開始準備是晚的湯品，就是咖

老婆生日，要諗下帶佢去邊到食返餐好。佢鐘意fine dining, 就帶佢去食好西。朋友介紹之下，來到chez ed， 因為呢度環境清靜高雅，食物質素高，而且一個晚餐可以食足3小時可以慢慢享受。8 course dinner法國哈蜜瓜爽甜，配火腿，咸咸甜甜，味道豐富。北海道帶子雲吞，配了很強的魚子醬。周打蠔湯，香濃幼滑意大利飯配撘非常creamy, 鮮甜味濃的海膽，真是好食到連汁都掃光。食完個濃味的意大利飯，輪到柚子雪芭出場，清一清味蕾靜待主菜。西班牙熟成西牛排，肉質鮮嫩，內裏充滿肉汁，見到都留哂口水軟滑但奶味濃郁的brie cheese 夾脆餅係老婆最愛一set有4款甜品，荔枝果凍，莎巴翁，芒果大福同椰子雪糕，清清地唔會太甜太膩。環境靚，食物正，女主人好滿意呢餐呢

突然和好友想吃法國私房菜，所以決定試下呢間。食物不算太花巧，食材算新鮮。由於免開瓶費，價錢算合理。滿滿的八道菜，給人一種址完美無瑕的感覺！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!

今晚有口福，有好姊妹帶我去吃法國菜，是大廚Eddy Leung的精心菜式。看似一樣的食材，卻有不一樣的做法，有著不平凡的內涵，還有加上用心兩字，令人驚嘆。 想不到吃魚可以同時吃到新鮮嫩滑的魚肉和入口鬆化可口的魚皮。也想不到原來羊架可以完全不羶，嫩嫩的肉質，每一口肉汁都很鮮甜。更加沒有想到不平時不太喜好奶類甜品的我卻一試難忘將奶凍都吃完了。用心的配搭，用心的烹調，用心的裝飾，每一啖入口的味蕾新感受，每一道菜䓢中的驚喜，確實是一餐令人驚嘆連連的晚餐，"用心"兩字果然很貼切。

Food ok, but pricy in compare to similar restaurants. Service is bad, servers pay less attention on guest. $1280 dinner set, no corkage fee. However, the server refused to change glasses for us after we finished the 1st bottle of red wine and opened a new bottle red wine from different chateau.Will not go again.

We had selected the 6-course dinner. this restaurant offer free corkage, so we took 7 bottles of wine among 7 of us. All dishes' presentation were nicely down. the ingredients were fresh. the mix and match of different food balanced​ the favor of each other. we enjoyed the dinner and the staff were caring. We had a lovely night to farewell our friend.salmon tapas were fresh and taste went along well with the rocket .uni and yellow tail sashimi, it was a perfect combination vegetable soup was thi

Saturday evening waited 3 hours to serve dishes for 2 people. Very unprofessional but have to say the food is delicious with reasonable price.

Visited the restaurant for a special occasion but felt very disappointed mainly due to service level of staffs especially of chef Eddy. The food itself was decent but did not feel any hospitality or appreciation to every single one of customer, I do not recommend using this restaurant for a special day with important people. I mean, even 茶餐廳 do not drop fork/spoon on the floor forth in one night. Seems their waitress are lack in experience. I have to say food itself was good, however you have t

每年結婚週年，我們也會選一間比較特色的食店，今年正日是星期一，怕未能盡興，因此提前兩日，好好預祝一番。今年也是由老婆發辦，她選擇了這間她一直也很想來，但價錢又比較貴的西餐廳。開放式廚房讓人一目了然；也是對自家餐廳的信心表現。「用心梁廚」，相信老闆 Eddy 對食物的質素，也有相當高的要求。菜單內容會隨著不同的季節、月份而有所調整，來之前已知道當晚吃些什麼；不用自己傷腦筋。麵包：首先上場的是自家製麵包，麵包外層鬆脆熱辣，內藏有蕃茄乾，健康又美味，配上橄欖油芝士或黑松露牛油一起吃，各領風騷！Special order：侍應到來推介Eddy剛帶回來的Alba白松露，聽說白松露非常嬌貴，香氣只能保持幾天，而且以現今的技術仍未能作人工培植；雖然價錢貴森森，但人一世物一世，適逢十月是踏入白松露的盛產期，在這特別的日子遇上，總想把握着這份機緣！白松露炒蛋 ～ 有機雞蛋加入適量牛奶，放於容器內隔著煱子用低溫慢火輕輕拌炒，口感濕潤綿滑，有點像吃雞蛋布丁的感覺，趁著微溫時刨下一片片的白松露(高溫會令白松露的香氣流失)，簡單的配搭最能嚐到其獨有的幽香。前菜：Langoustine carpaccio, be

Cont'd....20Sep16It's my 2nd visit to Chez Ed within past couple of months. Please read what's that Something about this restaurant!!-- Menu Display on our TableI am quite impressed by the way the menu is presented this 2nd time I visit Chez Ed...trust the holder is for napkin, can see the creativity & imagination of Chef Eddy.-- The BreadHere comes one of my favorites, Foccacia...(my next favorite is Natural Rye Sour Dough, which can be bought at Sai Kung where I hv worked before (weekend only)

I find this menu very inexpensive or I may say the price is very reasonable, not to mention the food itself, when you just take into consideration about the site area in the city, the venue, the atmosphere, the ambience, the overall cleanliness, the neighbourhood restaurants, the staff performance, etc etc...To me, one VERY important among all is the washroom!!! Though it's not too spacious, it's neat & clean wz nice fragrance.Above-average standard is here already & we, as customers, definitely

知道Chef Eddy 係銅鑼灣開同名餐廳 Chez Ed, 立即帶齊屋企人去開餐。媽媽行動唔太方便，我們就選擇星期日中午，銅鑼灣冇咁繁忙的時候去啦。Chef Eddy 系出名門，兩位曾服務半島酒店 Gaddis法國大廚Peter Hatt 同 Stefan Herzog 高徒，獲得很多國際烹飪大獎，而家可以一試佢老哥的手勢，真係未出發，先興奮！開車去 Chez Ed, 可以泊係Times Square, 步行三分鐘就到 位於耀華街Zing! 大廈的Chez Ed，非常方便。是日我們一行8人，每人可以選三、四或者五個courses嘅午餐, 有頭盤、湯、沙律、主菜、甜品；當日仲有合時的澳洲塔斯曼利亞黑松露，配合雞蛋、意大利飯risotto 或新鮮意大利粉tagliatelle。每位加$380. 我們點了二份蛋、二份risotto.值得一提係Chez Ed 服務隊伍，大部分來自半島酒店著名法國餐廳Gaddis, 服務貼心，細心解釋餐單內容，一讚！大吃一頓豐盛午餐，連埋黑松露，每人都唔洗500. 邊到搵吖，大推！

八月上旬·有雨實不相瞞，其實我還未來Chez Ed吃過晚餐。但也在這裡搞飯局，是對大廚Eddy的無比信任。事實上這晚真的精彩，大伙兒佔了店子大部分位置，吃得開心愉快。飯局以「Creamy scrambled egg, shave Tasmania winter truffle」打頭陣，香味十足的黑松露跟嫩滑的炒蛋是天仙配；「Poached lived sea scallop, creme fraiche, golden shenki caviar」就是擺盤很美的一道前菜，十級嫩甜的帆立貝當然是主角。「24 hours boiled quail & tomato consommé, steam foie gras」是一味清醇的湯品，而刨上大量的黑松露，湯的熱力令黑松露的香味盡情昇華，迷人；「Signature salmon confit, ikura, beurre blance sauce」就是Chez Ed的招牌菜，熟客都不會陌生的了；「Tasmania black truffle Risotto」就是另一道令人回味無窮的黑松露經典菜式，撲鼻而來的就是黑松露的濃郁香味；一道「Home