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食记 (19)
Oh hey! Long time no see…Can you believe it’s been 953 days since I last put pen to paper to talk about food? There’s been so much that’s happened in the last two and a half years and I’ve been a little busy and distracted.Well, I suddenly find myself with a bit of spare time, so thought it would be nice to get back into the groove.I wanted to tell you a little bit about one of my favourite places to eat in recent times. I’d become a little jaded with all of the fine dining, feeling a sense of sameness from dining out at so called top restaurants with Michelin Stars. But what can I say, I’m still a sucker for interesting and tasty food.It’s why Cornerstone in Soho has become one of my most revered casual dining spots in all of Hong Kong. Set up by Shane Osborne, the Aussie chef that runs perennial restaurant Arcane and a guy that featured heavily in Netflix’s failed global cooking show The Final Table. Actually, featured heavily is an understatement as the guy was the eventual runner up with his Aussie cheffing buddy Mark Best.The only thing you need to know about Cornerstone is that the food is always superb; while you can certainly see the inspiration and influence of Shane Osborne, it’s one of his protégés who is responsible for the seasonal menu. With an underlying philosophy of securing great produce to provide a contemporary yet modest menu that is value for money, Neal Ledesma does an outstanding job of providing one of the best meals in Hong Kong today.The first thing you notice about Cornerstone is how small and intimate it feels; with a modern bistro layout that includes a slate grey colour scheme and comfortable seating, the dining room feels comfortable, light and airy. A bar area at the back of the smallish dining room feels subtle and doesn’t dominate the space and the kitchen is hidden out the back, so unfortunately you can’t see the magic happen.One of the hardest tasks when visiting Cornerstone is limiting yourself to just a couple of menu items; believe me, you’re going to be tempted with all of the incredible options available. We solve this problem by coming regularly and rotating through the different options each visit; and while there are favourites, it’s worth choosing something different each visit.Our most recent visit saw a menu that had a few notable changes and we started with a couple of newish entrées. The girl kicked off our lunch with a light and tasty vegetarian(ish) option. The roasted pumpkin came with toasted kale, sage, slices of almond and a delicious beurre noisette.. There was a nice amount of burrata cheese included, so it wasn’t really fully fit for a vegetarian, but it wasn’t a problem for us at all.I started with the Yellowfin Tuna, generous slices of tuna came with a slight grill around the outer casing and was placed on strips of daikon bating in a clear dashi. Each slice of tuna had a think strip of pickled cucumber placed on top, which gave a sharp contrast to the subtle flavours of the tuna and dashi. It was more akin to a summer dish, so slightly out of kilter on the largely wintery menu, but given it was quite a warm day outside (25 degrees), the dish actually hit the spot nicely.There was nothing summery about the main courses though; the girl chose the quintessential wintery dish of Braised Wagyu Brisket that came with an incredibly buttery and smooth mash, winter vegetables including onion, carrot and a red wine jus. The depth of flavour that came from the beef was insane, and as well as a deep rich flavour of beef, there was a creamy flavour to the wagyu also that was something we’d not experienced before. It was a show stopper of a dish, both beautiful and tasty. You can always tell a winning dish when those seated at tables nearby exclaim loudly “yep, that’s what I want”.My choice was the Mushroom Spelt Risotto, which was warming and intensely flavoured. A dollop of mascarpone emanated from the centre of the dish and was hidden slightly by the shaved truffle and chestnuts. There was an earthy flavour to the risotto that was elevated by the creamy mascarpone, then hits of salty goodness from diced and crispy bacon. Given the risotto used spelt (a wheat grain) instead of rice, there was a slightly chewy texture that was really quite pleasant on the palate. Delicious, warming and totally filling.While we loved the entrées and mains, both on this visit and our many previous visits, we’ve learned through experience that the dessert menu does not reach the heights of the main show; so again decided that we’d get some chocolate on the walk home instead of partaking in the offered desserts.Given that our visit was on Christmas Eve, it was unsurprisingly busy at Cornerstone with our sitting being the third sitting of the lunchtime period. Also unsurprising was that as we entered the dining room, we bumped into friends who’d just finished eating their lunch. I say unsurprising as the same thing happened the week before when we were seated next to some buddies who were just finishing up their meal.Cornerstone is the type of ‘local’ restaurant where you’re likely to bump into people you know regularly; not though sheer coincidence, but because it’s the type of place that you can regularly visit and have an outstanding meal for a price that is unlike many great restaurants you’ll find in HK; that is, super reasonably priced. It’s not just our favourite casual dining spot, but a favourite for many!If you’ve never visited Cornerstone, you’re missing out. My recommendation is do yourself a favour, get along and support this amazing restaurant. In these tough and unprecedented times, supporting those little gems of restaurants has never been so important.Oh, if you’re wondering why it’s been 953 days since I had the time to write about my dining experiences…. I can tell you I’ve had a lot on my mind since changing careers and buying into a fitness centre. You can read a little bit about it here or watch a little bit about my Covid-19 experience hereHope to tell you about some more dining experiences soon! 继续阅读
最近中环开咗间新餐厅,系由米芝连餐厅Arcane嘅主厨Shane Osborn开嘅causal dining😆地方唔系好大,得几张枱,最好就book咗位先~-📌 𝙋𝙧𝙖𝙬𝙣 𝙏𝙖𝙧𝙩𝙖𝙧𝙚 ($148)呢个tartare嘅seasoning好特别,除咗简单嘅调味,佢仲额外落咗柠檬,令到成个starter变得酸酸甜甜,食落好Fresh,虾肉爽口弹牙,仲有啲似虾胶咁有啲黏口嘅感觉,配上椰奶做sauce,成个味道变得好rich,椰香味好出,如果本身锺意饮椰奶嘅一定好锺意呢个!-📌 𝘾𝙖𝙥𝙚𝙡𝙡𝙞𝙣𝙞 ($168)呢个系鳀鱼蕃茄意粉,平时去餐厅食pasta通常都系会叫返tomato sauce,因为一定唔会伏🤞🏻比起平时食嘅蕃茄意粉,,我觉得佢嘅味道有少少唔同,虽然都食得出系用咗新鲜蕃茄制成,但佢就冇咗嗰种酸味,系属於比较偏甜,友人成晚就最锺意呢碟,但我本身就麻麻哋偏甜嘅意粉,所以就觉得一般般🙈 意粉口感属於腍身-📌 𝙎𝙥𝙚𝙡𝙩 𝙍𝙞𝙨𝙤𝙩𝙩𝙤 ($168)呢 个 好 好 食!!本身呢个risotto系用咗goat cheese,但由於我地唔锺意羊奶嗰阵羶味,经过谘问之後成功转咗做普通嘅cheese🤞🏻首先,risotto嘅烹调时间拿捏得好好,口感仍然可以保持偏硬,但系又唔会过生,中间仲可以咬到脆身嘅米,每一粒米都吸满晒cheese佢嘅sauce极度creamy,feel到一定落咗超级多芝士,每一啖都系邪恶嘅味道,但又令我忍唔住系咁食,而且一啲都唔腻,真系好少食risotto系会食完一碟仲想encore😆-但由於餐厅系会定期转menu,如果大家有特别想试嘅course一定要系佢转之前去!我去之前完全唔知,所以我想试嗰啲一样都无😭😭-~𝓞𝓿𝓮𝓻𝓪𝓵𝓵~ ✨价钱:6.5/10👅味道:8/10🌃环境:8/10 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
❀ Cornerstone #中环 ❀❗️米芝连推介 卖相简约味道惊喜满分❗️——————————————————留意咗呢间餐厅好耐,原来佢哋系米芝莲一星Arcane大厨嘅另一间casual dining餐厅,亦获得米芝莲推介🤩而当中嘅大厨Shane Osban仲曾经参加过Netflix’s真人厨艺比赛Final Table并成功晋身决赛,即刻马上Book位。单睇餐牌唔太讲得出佢系边一类菜食,即使上菜嘅卖相亦唔算非常特别,但味道真系极之出色,完全系口腔爆发出嚟,非常好食,十分推介🔥🔥🔥仲唔收加一服务费!.位於苏豪区马路旁,门口细细,行过亦唔算特别显眼。内里装修简单、较细,但绝对卧虎藏龙(*☻-☻*)当日嚟到都全场爆满,所以有兴趣可以预先网上订位。.✷𝑀𝑒𝓃𝓊✷Lunch Set $298星期六嚟到都有午市套餐,不过就只系包一个头盘同一个主菜,但就唔收服务费。另外Menu上都会见到单嗌嘅价钱,唔算平,但食完之後真系觉得超值😍!.☞ Starter一共有五款选择♥ Steak Tartare (4.4/5)对生牛肉他他难以抗拒,所以一见到就即刻决要试。嚟到已经俾佢多重层次嘅摆盘吸引🥰系生牛肉表面加上少许松露片同埋巴马臣芝士脆片,提升咸香味。底下再加上一啲香脆芹菜同埋芥茉酱,令到成个味道口感更加丰富,系一个层次好多嘅他他💖!.♥ Pumpkin Salad (4.9/5)第二个头盘挣扎咗一段时间,好好彩拣咗呢个南瓜沙律,真系世界级好食🤩!应该系我食过人生中最绵最香甜嘅南瓜,加咗少少橄榄油去烤焗,腍到不得了!再配上炸到香脆嘅羽衣甘蓝、极度香口嘅杏仁片、同埋奶香十足嘅burrata cheese,所有未做极为平衡,无可挑剔😋!.☞ Mains♥ Waygu Steak Sandwich (4.6/5)望落去普普通通,但真系好好味😭。用上ciabatta bread,应该搽左大量牛油再去焗🙈邪恶但系口感外脆内松软,牛油味劲香!牛扒拣咗medium rare,腍得嚟又有少少咬口(自己觉得同coffever所用嘅牛扒有啲相似),不过牛味就唔算好重,但撇除呢一点,加埋佢哋香浓嘅mustard mayo, caramelised onion,味道极出色☺️!.♥ Grilled Spanish Octopus (4.6/5)烤到极香嘅八爪鱼🐙!口感弹牙得来仲有种creamy嘅感觉,难以形容,简直系食过最好食嘅八爪鱼!本身就咁食其实已经够鲜甜,配埋西班牙蕃茄果仁酱romesco suace,就更加香浓,好好食😋!.☞ Dessert♥ Hazelnut Sable $108 (4.5/5)食完主菜其实都好饱,但实在太好食,亦见网上唔少人推荐佢个甜品,决定要试埋😆!果然冇错,顺滑香浓嘅榛子忌廉,佢想一层层极到香脆嘅饼乾,配搭称唔得上特别,但真系好好味!另外加咗少少腌制香蕉蓉,同埋黑朱古力条,平衡味道😚。——————————————————✨整体味道: 4.7/5 ✨环境装修: 4/5✨服务态度: 4/5✨性价比: 4/5✨再访兴趣: 4.5/5 .💞整体来讲非常超级极之好食😍😍😍每一道菜都赞叹不绝,$300左右唔使加一食到头盘主菜觉得抵返晒,即使好饱都要食埋甜品,实在太高质,绝对值得米芝莲嘅美誉😆环境方面就唔算太阔落,系间小餐馆,建议有兴趣预先上网book位。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
'Sorry, it's our compang policy for not serving tap water(free) but you can choose our still or sparkling water ($18 per head).朋友介绍食li间餐厅,话之前冇得订位°但系因为疫情呢间餐厅都要接受订位,仲可以whatsapp订位非常方便°一入到间餐厅就问你饮乜嘢水,‘we have sparkling or still water.' 我哋话要tap water, 跟住佢就话佢哋冇tap water, 我问佢我饮水唔代表我唔会嗌其他饮品, 跟住佢就同我讲系company policy净系得sparkling water或者still water...讲真我听到呢度我已经对呢间餐厅冇晒期望, 其实基本消费三百几蚊一个人嘅午餐畀杯水人哋都咁小家,你点样期望人哋再嚟呢?我哋除咗叫做starter 同main,其实每人都嗌咗个dessert° 每人四百几蚊埋单(当中包咗18蚊sparkling water),我唔系好接受到一定要逼我畀钱买水饮°讲真佢个beef tartare & octopus 🐙系好味嘅°但系个三文鱼starter同pumpkin Salad starter好普通, 好似simplylife啲饭盒餸咁°其实我哋仲有两个main我唔记得影相, risotto 偏咸我哋四个女仔都无食晒° 有个steak sandwich睇落普通,surprisingly soft and tender°甜品非常之普通,唔使嘥百几蚊去嗌°总括嚟讲,服务扣咗佢最多嘅分,如果唔系呢间餐厅都好算质素° 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)