Chez Moi (已搬遷) 新店位置

依然是告別銅鑼灣"有得食好去食"午飯系列.這區樓上食肆之多應是全港之冠,整棟也是食廈的比比皆是要吃勻的難度也真太大!唯有挑一些有點口碑的來吃吧.環境舒適就算人多也不覺太嘈吵午市還要是免收加一.午市有數款選擇,可因應食量選2course or 3 course.麵包是預先塗上了加入香草的牛油才焗,烘得十分香口,尤其牛油全滲入了包內吃起來香味十足!吞拿魚沙律----吞拿魚和雞胸肉是生平兩大死敵!只好留給友人享用,沙律菜爽脆鮮嫩,醋汁調味不錯沒有刺鼻的酸味.洋蔥清湯----與平常喝的不同沒有了厚厚的Gruyere Cheese在面層,牛油味不重湯色比較清,有淡淡的洋蔥甜味及頗多的牛肉碎粒.香草焗法國鴨髀伴薯蓉----鴨髀的外皮焗得非常鬆脆,用刀切下發出清脆的卡嚓聲,肉質嫩滑帶有油脂香味.鴨的羶味不重而調味再鹹一點的話效果會更理想.據聞這裡晚上是一位難求,打算即興碰運氣的話最好先打個電話問一問!

位於耀華街百樂中心21樓嘅 Chez Moi， 主打法國菜， 裝修簡潔清雅， 環境舒適。凱撒沙律 - 蔬菜新鮮爽脆， 份量、醬汁和味道都恰到好處。蟹肉周打忌廉湯 - 個湯就ok， 好味， 但唔突出。炭燒美國安格斯肉眼扒配紅酒汁 - 我要5成熟就剛好是我要的， 還是厚切， 不會將貨就價~ 大喜。麵包糠焗美國極黑豚無骨豬扒釀意大利水牛芝士、火腿 - 這種黑豚肉就是我去凍肉批發公司處買， 1吋簿切都要成$70一塊， 廚師將塊豬扒去骨， 在中間橫切一刀， 夾上芝士、火腿， 在沾上麵包糠炸香， 非常好食。特別要一提， 這裡不但主菜做得好， 就連伴碟的配菜都一絲不苟， 墊底的薯蓉磋成球狀， 在沾上麵包糠和巴馬芝士略煎， 鹹香惹味， 還有香草焗小蕃茄及小豆角， 色彩繽紛， 絕對稱得上色、香、味俱全。午餐包 沙律或餐湯， 主菜， 飲品 $98 - $108， 不設加一， 食物有這麼高質數， 認真抵食。

今年朋友介紹了CHEZ MOI法國私房菜雖說是private kitchen, 但都唔使一定要member先可以去食架正值聖誕節, 餐廳都有聖誕樹佈置架, 好有氣氛餐廳內環境頗優雅當晚不是full booking, 也不感到太嘈吵餐廳還有一間房仔, 大約容納十人左右, 而且可以包房/包場添他們有set dinner menu, 每隔一段時間就會換一換款架不過記住, 呢度只收cash, 但免加一收費 set dinner 每位$400, 包括5道菜落單後, 侍應遞上熱騰騰,脆卜卜的蒜蓉包, 真係好香脆, 食到唔停得口 (但好無奈要留肚食主菜)我們很喜歡order不同的菜式, 大家可以品嚐到唔同既食物starter order了夏威夷木瓜鮮蝦沙律, d木瓜超甜, 蝦都好大隻及爽口友人order了"香煎法國鵝肝配焦糖蘋果砵酒汁" <----呢個超正, 鵝肝不是薄薄的一片, 而是厚切的外皮煎得很香脆, 而內裡是柔軟的; 第一次配這個帶微酸的汁, 很夾 而"忌廉湯伴青口", 我沒有品嚐了~食完starter, 再送上home made sorbet, 但已忘記是什麼味道這個是清一清你既味

是一篇拖了足足九個月的食評，一來本人真的太懶，二來此篇食評要寫的東西太多，又吃又喝，所以到了這一期，再看看自己當時喝畢葡萄酒後，即時筆錄的感受，才立心執筆。又是與一班相交相知多年的老死吃飯，一班麻甩，本應去吃吃大牌檔，但偏偏大家都嗜杯中物，為了方便喝酒，暫時為止都主要吃西餐好了，是日選擇的這一所餐廳，就是其中一位友人常來晉餐的地方，貪它免收開瓶費嘛！先和其中一位友人到達，安頓好之後就先看看餐牌，店家的Dinner Menu總共有Five Courses，頭盤有三款選擇，之後的湯及雪葩沒有選擇，但主菜則有五個選擇，最後的甜品就有兩個選擇，另包咖啡或茶，只是三百八十元真的非常划算。一邊看餐牌，餓酒的我們另一邊廂，就已經先開了枝白酒來喝，是一枝從智利來的白酒，是Casablanca Valley的Veramonte，用的葡萄是Sauvignon Blanc，其實此青葡萄一早成名於波爾多，之後才轉戰各地，都是慣了先嗅一嗅酒香，帶有清幽的花香及柑橘香，而喝起來也繼續發揮柑橘的明亮個性，甜度低而酸度高，真的要雪得夠凍才好喝的一款白酒，喝畢一口在口中留有一定長的餘韻，以一枝大概一百的酒來說，還能計較

今天是離開工作了十多年公司的日子，同事們幾星期前已經找尋食 Farewell Dinner嘅地點，因為我同同事講我like食牛，最後選了這兒。主菜有很多選擇，結果我選了龍蝦帶子墨魚麵，我亦都是座上唯有選海鮮的人。哈哈....仲俾同事責問.......「你玩野呀，又話like食牛，諗住等你食吓呢度嘅和牛!」我唯有答: 「咁個海鮮好似仲吸引嘛! 」當龍蝦帶子墨魚麵上枱時，賣相真的很吸引，全枱人都被吸引住呢! 味道真的不錯，証明放棄和牛也不是錯呢! 甜品木槺布甸也很美味。沙律不錯，但汁帶點苦。大家都笑說點解呢度有中式雲吞湯，其實雲吞size比中式的少一點，但味道也不錯。我like檸檬，這個雪芭味道不錯呢賣相與味道同樣吸引很美味部門主管大姐帶備了多支酒，加上這兒的美食，大家過了瘋狂的一夜。連少喝酒的我，也被同事們的盛情下破格飲了三杯紅酒，仲有少少醉添! 幸好我們預先訂了房間，因為同事們的聲浪實在太大，也打擾了房外其他食客，餐廳侍應也入內叫大家靜一點，對其他食客做成滋擾真不好意思呢!

Food is good and you can try but everything fixed...Service also not good enough, need big improve...Otherwise may not to come again...

This is my second time going to this restaurant within a couple of month and was really disappointed wtih the dramatic drop in the food quality. The 1st course of foie gras was burnt and hard on the outside while the inside was far too raw.The main course of sirlon steak was charred burnt again, tasteless and chewy eventhough medium was ordered.Actually I was really looking forward to this dinner and ended up with the decision of never returning again.

是日為本人與老公結婚九週年紀念，梗係要揾間幾好嘅餐廳試吓。朋友介紹這間，一於來試吓。5-course set dinner, $400 不用加一, 不收開瓶費...好正呀! 唯一批評係鵝肝唔夠熱... 呀仲有一批評係包房班客好嘈吓, 不過唔關間餐廳事, 所以無扣分!

My boyfriend and I have been talking about writing reviews here for a lot, a lot of times on the various restaurants that we have been, but everytime we just ended up couldnt be bothered to write something. It is until this time, after we had a very delicious NYE dinner at Chez Moi and seeing that other reviews on this restaurant so far have not been great, we feel obliged to write something here to do justice for Chez Moi.I have had a couple of meals at Chez Moi throughout the past years at th

今日去晚餐, BOOK 左位, 但因為大廳有人 BOOK 左兩大台, 好暗, 但仲嘈過街市... 呢個唔係餐廳既錯, 不過的確會影響用餐心情.食物OK~~ 炭燒肉眼5成, 好香炭燒味, 不過 5成 = 全熟....... 話係和牛, 但肉質一D都唔似.... 似 "澳洲和牛".....甜品香蕉布丁. 這布丁好味~~ 因為真的有香蕉肉, 熱熱的, 加上有提子乾的糕~~~ 總之好味.好諷刺, 最令我滿意 ++1 的, 是熱奶茶. 沒拍照因為我好快已把他一飲而盡. 這奶茶我只加了糖. 那怎麼叫奶茶?? 因為茶中已有奶. 不是普通的 english breakfast + milk (英式奶茶好水好淡), 可能還是 english breakfast, 但奶肯定是淡奶~~~~ 這才是重點. 用淡奶的奶茶好香, 用 english breakfast 又沒有港式奶茶那麼厚. 加1包糖, 少少甜, 剛剛好. 所以最推薦係餐後奶茶.

I took my wife for a meal at Chez Moi last week. We had a bottle of red wine and naturally a set meal as laid out by this so-called French food private kitchen, that costed just under $400 per head. I had a sea food to start with and then a musroom soup before the main dish of sirlion steak. My wife had a goose liver, mushroom soup and a wagyu beef. We both had apple tart at the end. The place was not exactly full on a Saturday evening. I can understand why afterwards. Service was a bit

My favourite private restaurant in Causeway Bay... they always serve great food, that is not only presented well but so tasty. The only problem with this place is deciding what to eat.Luckily they only have a 5 set course dinner of which you only need to decide on entree, main and dessert. They give free garlic bread, a cooling sherbet in between entree and main and a soup of the day.. man, all that for $350-$380?! what a bargain!Entree has a choice of goose liver or seafood, Main can be a choic

After many years of operations, Chez Moi moved out of the walk-up building in Causeway Bay into a relatively more modern building and changed its name to Chez Moi Private Kitchen. I suppose adding the "Private Kitchen" to its name would make it ... trendy? I am not sure about that. There are so many new restaurant establishments nowadays attaching themselves with this label which to me is rather meaningless.The decor looked very similar to the old place with the same color tones but slightly mor

又是舊同事飲飽食醉飯局. 今次選址樓上私房法菜, 相當靜局(雖然唔係好啱我地d咁嘈既人).餐廳是沒有a la carte menu 的, 5道菜晚餐 $350位, 頭盤, 主菜同甜品各有2 個選擇.頭盤得個男士選seafood platter, 女士們都係選鵝肝, 怕生冷wor…其實個seafood platter都ok, 有蜆有蠔仲有翡翠螺. 鵝肝就超大件, 好厚, 外面煎到燶煨地, 不過可能太熟(亦可能料唔係太靚), 冇乜香味.湯係磨菇湯, 用咖啡杯上, 上面仲整埋泡泡, 成杯cappuccino咁, 幾開心, 幾香菇味然後lei個雪芭清清味蕾, 餐廳就話用熱情果造, 朋友就話一定有加檸檬, 而我就係大家爭論之際掃晒成杯…精神為之一振主菜一個係西冷牛扒, 一個係巴馬火腿羊柳卷. 女士們一致認為巴馬火腿係唔應該煮熟黎食既, 所以都係選牛扒比較穩陣; 但雖然叫左五成, 但出黎既效果都係偏熟. 而冒險嘗試既羊柳卷反而好似幾得.而最後當然係最叫人興奮既甜品, 有芒果拿破倫同心太軟朱古力+雪糕. 本人當然點左心太軟, 但拿破倫都唔錯, 起碼個樣好得. 沒有太多選擇的set dinner 中