影片
港铁黄竹坑站B出口, 步行约2分钟
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电话号码
25800919
69713818 (WhatsApp)
开饭介绍
餐厅主要提供西式私房菜，可根据你的要求设计个人化菜式；另外正式和非正式的午餐及晚餐也有供应。
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营业时间
今日营业
全日休息
星期一至五
10:00 - 14:30
17:00 - 21:00
星期六
12:00 - 21:00
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
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网上订座服务暂停
👍🏻We gathered at CulinArt for a farewell lunch, and despite the crowd, the restaurant managed to maintain an impeccable level of service and quality. I was particularly impressed and already planning to try their brownie on my next visit.
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黄竹坑试伏器今日黎到工厦一间fusion餐厅，庆祝同事生日估唔到黄竹坑呢个美食沙漠都可以令我有惊喜整体黎餐厅气氛同环境都唔错，如果同一食物质素开系工厦以外地方，可以索价多50%Lunch Set头盘+主菜+甜品+饮品 $198+10%头盘Fattoush Salad😋😋😋😋用左中东香料既一个沙律，有青瓜、萝卜仔、生菜、番茄仔同埋令人惊喜的脆片...简单健康又好味，脆片系有少少厚度的，带少少牛油香，为呢一道清淡既沙律增色不少!Burnt Ends - Succulent Smokey Beef Brisket😋😋😋😋😋想像佢系一道加左BBQ既烟熏味炆牛腩，烟熏味超级浓郁，牛腩炆得好入味而且味瘦适中，适度的油脂感食落唔会腻主菜Shaking Beef Hanger Steak with Watercress Chimichurri & Jasmine Rice😋😋😋上菜时见到个样有d失望.. 点解咁多草咁少肉....食落先知原来份量好唔少，d肉一粒粒都好有肉味，而且煎得唔错，但调味较单一上面既水菜(唔知系咪咁叫)淋左d辣汁，都几辣下，但配埋简单调味的牛肉粒同饭食，都真系几唔错真个汁都几辣下，唔食得辣既都系食第二样好d，因为走汁个饭就好单调，会扣好多分...Lazy Lamb Manti with Yogurt, Tomato Sauce, Sumac & Chilli Oil😋😋😋😋简单形容一下: 羊肉饺子配一个有少少辣味既酱同原味乳酪食落感觉特别，第一次食呢种配搭，我估系中东菜既fusion.个饺子皮我个人觉得近似意大利云吞(Ravioli)的烟韧版，入面包住既羊肉唔会有骚味重点系个酱同乳酪，一齐食系出奇地夹未食过唔会相信系好食，大家真系要试下!甜品Ice Cream Sundae with Dalgona & Peanut Butter 😋😋普通雪糕加2块林左既饼同少少朱古力酱、花生酱，不要浪费quotaAlmond Panna Cotta with Strawberry & Rhubarb Compote😋😋😋😋样貌平平，食落ok㖞第一次食杏仁味的Panna Cotta, 初头都系带著犹豫放入口，入到口第一下净系食到面头d酱既酸味... 而且食唔出系Rhubarb (中文系大黄? 根据Google大神的话)，只食到士多啤梨味但慢慢开始食到个Panna Cotta个香滑杏仁味，个杏仁味唔会话好特出，只系淡淡的衬托意大利奶冻重点的奶香如果个奶冻可以再滑d同面头放返少少原粒/生果粒增加口感就更好性价比高，重点系menu上唔会呢样加多$20, 果样加多$50，款式都好多而且质素高，食得出个厨有用心调配recipe同埋摆盘👨🏻🍳味道😋😋😋😋服务🤵🏻♂️🤵🏻♂️🤵🏻♂️🤵🏻♂️打卡📸📸📸📸抵食👛👛👛👛
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I went to CulinArt yesterday with my husband yesterday. I would say this is probably the best western food I 've ever had in Taipei, HKG and China in recent years. Since my husband is a European, we would dine out at some restaurants in Europe from time to time. The western cuisine at Europe is always quiet tasty to me which probably because of fresh local ingredients. I find the good restaurant in HKG, even 5-star hotel is hardly made similar taste because all imported western foods are not fresh at all. But I am very surprised CulinArt could make the taste that is so close to the food that I had in Europe. I enjoyed every dish very much (though I was very full after the soup). But the dish that CulinArt made could demonstrate the depth and complexity of taste. I could experience the texture change ( soft and crunchy) and taste change (sweet and refreshing ) in one dish. And every food is made by themselves, including the black-current ice-cream (full of berry taste), candy dessert display etc. I thought the candy display was probably from Marks & Spencer at the beginning. But my God, it was a sugar coated fresh Resberry! I and my husband really enjoyed the evening very much. The environment is very cozy and relaxed. We were very comfortable to dine out there(no need to dress up but just smart casual). The price is also reasonable to me for this high quality of food. You can bring your own wine which can save the drink cost (But we forgot to do so). For a person around HK900 -1000 to have fine dinner and pleasant evening without being kicked out for the next round of customers is worth of money.
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月前曾参与由美国马铃薯协会(USPB)及香港名厨Stanley Wong携手合作，于culinArt举行的「星级薯宴」活动,对于Stanley的厨艺,留下深刻印象.今次得到相关公关公司邀请,参加工作室的GRAND OPENING,实在要说声多谢.Stanley Wong是culinArt创办人及主厨,曾担任香港文华东方酒店及米芝莲二星餐厅等主厨,并曾在不同国家的五星级酒店任职,令其出品,渗入了不同地区的风味,式样多完化.三月二十二日是正式投入工作的日子,门前已摆放各方好友的花篮,洋溢著一片喜庆的气氛.主人家除了提供红白酒给宾客品尝外,更有几款即制小食,真的非常吸引.大堂一角是原只黑毛猪火腿,即切配上法式toast及cheese,供宾客任意品尝,尽显主人家对生活质素的要求.几位漂亮的女仕应在场内穿梭,托盘上都是Stanley小试牛刀的出品,随手拿起一件Fennel walnut and feta tart, 幽幽的茴香,伴送著上面的一小片羊乳酪,加上有胡桃在内,令口感更丰富.Prawn on sugarcane明显地是越南菜式,但虾肉爽口弹牙,酱汁调教出色,如果不点明,还以为真是由越南厨师主理.再来是鹅肝brulee, 表面用火枪烤得微焦,入口是厚重滑溜的鹅肝味,少见的处理手法.Thailand in a leaf是泰式小食的代表,将柚子肉夹杂香草一齐食,带来清新自然的味觉,使人齿颊留香.用蟹肉夹面包真的够豪迈,Crabmeat po’boys混入香草煎香,令蟹肉有更多的层次感,散发出独特的香味.Kumamoto oyster rasam tomato用上熊本市的生蚝,虽然件头较细少,蚝味更浓,反而更适合配新鲜蕃茄酱,后者微酸及清新的感觉,提鲜了生蚝的味道.想不到Stanley会采用传统中式手法来处理羊扒,烤焗过的羊扒肉质保持粉嫩又胭红的状态,洒上大量带辛辣的孓然粉,癖除女仕最怕的膻味.几款不同小食都展现出Stanley对各国食材风格的认知及处理,都有深刻的瞭解,中越泰法日都随意渗入MENU之内,相信日后会提供更多完化的菜色,可说是十分令人期待.在热闹的气氛中,大家都感觉得到主人家的喜悦,亦衷心祝福Stanley可以在自己的天地中,发光发热,创出更加多令人赞誉的菜色.事后,大家更获赠由Stanley亲制的小小纪念品,有心思及对应主人家身份,真的要再次要说声谢谢!
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身为一个喜欢吃薯仔的我，不论是薯片，薯条，焗薯，薯蓉，甚至乎番茄薯仔汤，统统是我至爱，不过一向对它没有甚么研究，好吃便是。当有一天收到有关方面之邀，出席一个名叫星级薯宴的传媒发布会，二话不说应约。此活动地点在黄竹坑工厂区，厂厦内的上楼私房菜"CulinArt"。为了隆重其事，主办单位美国马铃薯协会项目经理 Sarah Mahler，专程来港向大家推广美国的各种不同马铃薯。原来，马铃薯是有分很多种类，有红皮，白皮，黄皮，紫皮马铃薯等等，每一款也有不同的质感，做出不同的菜式。如紫色马铃薯本身带有坚果的味道，作为沙律是最适合，白皮的一款，通常是用来煲汤，或炖煮。作为只懂一味吃，不懂其底蕴菜鸟的我，又上了宝贵的一课。在这个传媒午餐上的菜式，由曾经任职文华东方酒店的名厨Stanley Wong设计，每一道菜由头盘到甜品，也是用上马铃薯，果然薯不简单也！头盘是深海带子配椰菜花丸子，带子肥大肉厚，生熟程度较得刚好，内里非常嫩滑，鲜甜无比。配菜的脆薯粒，加强了整道菜的口感，更加立体。今次的薯仔汤，以黑蒜来代替大蒜，切合现今的饮食潮流，这个黑蒜三文鱼薯仔汤，质感极之浓凋，蒜香与薯仔味道两者谁也不抢谁的镜，喝罢令人精神为之一震。主菜二选一，我与友人也是Seared Blue Eye Cod with Spiced Nuts Crust, Mushroom Broth and Potato Gnocchi。在午餐之前，大家看著大厨示范制作意大利面团Gnocci，这道主菜是用上鳕鱼，肥美得令人惊艳，像吃得一口鲜甜的鱼香，鳕鱼上的是用薯仔做出的团子，还有烟韧可人，沾上磨菇清汤的的Gnocci，贯彻始终由头薯到落尾。甜品为Potato and Bread Pudding, Snickers Ice-cream and Pineapple Sata，还有隐藏的Bonus brownie，这一顿全薯宴，实在非常满足，而且菜式没有预期中的腻，当好些人一听到吃薯仔，即刻被吓怕，因为会吃肥人，其实，进食马铃薯是有助提升饮食质素，带有丰富维他命C和蛋白质，可减低心脏病的风险。最后要感谢龙少爷之推荐，和有关方面之邀请。
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