Chez Ed (已結業)

A wonderful dining experience.I have tried both lunch and dinner and they are both wonderfully presented. Chef Eddy once again score this one big time.Traditional French with a modern twist.I really enjoy the tasting menu in every way.The Homemade bread is by far one of the best I have ever tasted.The UNI with hokkaido scallop is sublime!Chef uses seasonal ingredients to highlight the dishes.The chef table is a must try.Decor is modern yet elegant.Service is impeccable! Love this place!

Taste: nothing special about the dishes, quite easy to forget. Environment: well decorated but I would not desribe it as classy nor adventurous. Service: the manager was very friendly and I thought the service was decent. Hygiene: this is a bit upsetting as we saw a cockroach running around. That was very awkward. Value: since I wasn't the one paying so couldn't comment much. Summary: Came in today as a friend recommended this to me and made good praises on the chef who opened this restaurant. U

是曰週末，不用上班，一試星廚的新店。午餐有三至五個course, 由288-488不等。我倆到達良久，沒人帶位。坐下五至十分鐘，完全無人理會，連餐牌也沒人送上。聽説這兒是fine dining 的地方，說真的服務真的欠奉。待應連介紹餐點也是照紙讀，沒有詳細說明，感覺是普通西餐已已。相比同價的akrame 同la saison by Jacques barnachon, 整個環境氣氛同dining experience 完全不同，真的有fine dining 的感覺。麵包：是熱同軟熟，有橄㰖同蕃茄，不錯！頭盤：botan ebi salad, yamagata pear,Hokkaido uni/海膽，牡丹蝦。海膽鮮甜，而牡丹蝦則切粒混合椰果同生菜，囗感清新，味道不錯。Cappuccino 湯：有粟米，蟹柳，泡沬幼滑，有粟米味，唔太creamy, 比較light 一D。味道ok 但有D似即冲日本粟米湯。Lobster:lobster risotto, baby spinach,aged pameason 份量超級少，龍蝦又少，說是main course 的份量，真是強差人意！份量只有兩匙

「慢煮」除了是烹調方法，也是一種態度，慢煮慢吃，用低溫保留食材最原始的味道，屬品味的一刻。Chez Ed 老闆 Eddy Leung，之前在黃竹坑開設 fine dining 的 Chef Studio by Eddy；還有現在中環的「龍蝦寶寶」，主打親民龍蝦菜。這次回歸銅鑼灣，與幾位同樣在半島酒店工作過的同門師兄開設法國菜館 Chez Ed 。餐廳環境有室內有戶外，室外風景可以望正跑馬地馬場：北海道海膽牡丹蝦沙律，食材新鮮已令它贏在起跑線上，牡丹蝦及海膽份量足，是個令人樂透的開始。 生牛肉他他配炸蓮藕，牛肉已切斷所有的筋，纖維細緻，一點腥味也沒有，塗在蓮藕片上吃比塗多士更有心思。用兩日時間熬製的 Consommé 肉湯，現在已經很少餐廳會用這種複雜方法去做湯。Chef 先將白鴿骨、雜菜、香草等熬成湯，雪凍一晚，第二天再加白鴿肉、蛋白及雜菜再熬多半天，隔渣，食材精華盡在湯裏，心機之作。吃的時候先在碗底放鵝肝、雜菜、薏米，再倒入滾熱的 Consommé，湯滲有濃郁肉香，味鮮，鵝肝粒在口中融化，精彩。忌廉帶子法式雲吞配魚子醬，Eddy 的好友譚校長就曾經即場示範製作這個菜式並在Facebo