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2016-11-29 697 浏览
天氣好,,, 就算飯後飲酒都想揀個開揚d 嘅場, 個人都relax 啲~~ 呢間日x巴西的小酒館都喺囍帖街 (利東街)開左一陣子,, 就黎見識見識嚕~~~drink only 下層,,, 想飲野上層~~  見食飽左,, 坐下層望住街上來來往往嘅人發呆,, 都係一個不錯的節目~這裡的cocktail 調得不錯,,, 都叫有啲料,,唔會一味得個甜字~~ (但我已經忘記了cocktail 的名字...)友人點了這一杯~~ 有玩味有睇頭,, 相機又要飲先~~冰波入面無杯架喇,,, 直接就裝住啲cocktail~~缺點係飲到最尾,,, 啲冰融左水會漏到枱面~好多whisky 選擇~~用graffiti 來表達日漫風~
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天氣好,,, 就算飯後飲酒都想揀個開揚d 嘅場, 
個人都relax 啲~~ 
呢間日x巴西的小酒館都喺囍帖街 (利東街)開左一陣子,, 
就黎見識見識嚕~~~

drink only 下層,,, 想飲野上層~~  見食飽左,, 坐下層望住街上來來往往嘅人發呆,, 
都係一個不錯的節目~
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這裡的cocktail 調得不錯,,, 都叫有啲料,,

唔會一味得個甜字~~ (但我已經忘記了cocktail 的名字...
)
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友人點了這一杯~~ 有玩味有睇頭,, 相機又要飲先~~

冰波入面無杯架喇,,, 直接就裝住啲cocktail~~

缺點係飲到最尾,,, 啲冰融左水會漏到枱面~
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好多whisky 選擇~~
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用graffiti 來表達日漫風~
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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用餐日期
2016-11-11
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$200 (宵夜)
等级4
695
2
2016-11-19 6989 浏览
又來喜利街,這間以彩色動漫為主題,以巴西街頭概念,又以藝術設計原素的餐廳,不規則彩色磚仔配灰色石屎地,彩色膠椅配木枱,川上龍,草簡彌生,攪咗咁多花,食物又如何呢?打開餐牌,午市套餐只有4個選擇~串燒、肉、蝦及素食,不包飲品,要另加$18至38,我選素菜~至平$88,青蛙更是揀串燒hk$118.若等10分鐘,待應從樓上送上兩個平板木板,木質好滑,上面有格分開各類食物,外國待應用快速英語介绍,好彩我都聽到。素菜板:右手大格是波蘿椰菜絲沙律,少少火箭菜,沙律酱少少酸多多甜,焗過的波蘿,香啊,此菜好爽,左手第一格的甜品~新鮮蘋果配玉桂蜜汁;第二格香草迷你薯仔,配酸甜汁,薯仔好得意~長形;第三格炸磨菇,好香脆整體串燒板:主菜三串串燒~帶子鮮,肉腸-好彈口,雞肉,好香;經燒過的椰醬飯團及芝麻穀物一粒蝦飯團,好掂,椰絲好香;左手第二格同一樣的薯仔,但用牛油少蒜炒過,下面bb波菜配毛豆,點檸檬汁2個人坐一張圓枱,好舒服,一邊望街景~動態.,微風吹彿,一邊看彩色設計藝術~静態,呢的又係嘆囉另外,酒吧又好多大破裂纹,是否是設計?
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又來喜利街,這間以彩色動漫為主題,以巴西街頭概念,又以藝術設計原素的餐廳,不規則彩色磚仔配灰色石屎地,彩色膠椅配木枱,川上龍,草簡彌生,攪咗咁多花,食物又如何呢?

打開餐牌,午市套餐只有4個選擇~串燒、肉、蝦及素食,不包飲品,要另加$18至38,我選素菜~至平$88,青蛙更是揀串燒hk$118.

若等10分鐘,待應從樓上送上兩個平板木板,木質好滑,上面有格分開各類食物,外國待應用快速英語介绍,好彩我都聽到。

素菜板:右手大格是波蘿椰菜絲沙律,少少火箭菜,沙律酱少少酸多多甜,焗過的波蘿,香啊,此菜好爽,左手第一格的甜品~新鮮蘋果配玉桂蜜汁;第二格香草迷你薯仔,配酸甜汁,薯仔好得意~長形
;第三格炸磨菇,好香脆
整體


串燒板:主菜三串串燒~帶子鮮,肉腸-好彈口,雞肉,好香
;經燒過的椰醬飯團及芝麻穀物一粒蝦飯團,好掂,椰絲好香
;左手第二格同一樣的薯仔,但用牛油少蒜炒過,下面bb波菜配毛豆,點檸檬汁


2個人坐一張圓枱,好舒服,一邊望街景~動態.,微風吹彿,一邊看彩色設計藝術~静態,呢的又係嘆囉


另外,酒吧又好多大破裂纹,是否是設計?
素菜便當
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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用餐日期
2016-11-16
用餐途径
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$130 (午餐)
推介美食
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$ 88
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I love discovering a new place that instantly ingratiates itself on all levels.  It’s even better when that place is about ten steps from the front of your apartment entrance!The Avenue; AKA Lee Tung Avenue has to be one of the most popular destination spots in Hong Kong now, I can attest to this as I watch the brightly lit avenue become more and more crowded as each day progresses.  With a mix of bakeries, shops and restaurants, there is plenty for everyone at The Avenue.Recently, we’ve seen a
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I love discovering a new place that instantly ingratiates itself on all levels.  It’s even better when that place is about ten steps from the front of your apartment entrance!
The Avenue; AKA Lee Tung Avenue has to be one of the most popular destination spots in Hong Kong now, I can attest to this as I watch the brightly lit avenue become more and more crowded as each day progresses.  With a mix of bakeries, shops and restaurants, there is plenty for everyone at The Avenue.
Recently, we’ve seen a couple of new restaurants open, with one in particular standing out from the crowd.  Colourful furniture and eccentric artwork form the downstairs bar section of Djapa, a Nipo Brazilian bar slash restaurant opened up by Le Comptior.  You might recognise the group by some of their fine dining restaurants located all over Hong Kong; Bibo, The Ocean and Tri are a couple of their more popular dining spots.
The team at Le Comptoir do things a little differently, you only need to spend five minutes in the art studio restaurant that is Bibo to figure that out.  They’ve really stretched the imagination with the amazing Djapa, a mix between Japanese and Brazilian cuisine.  Taking a cue from Bibo, Djapa’s interior also takes on the mantle of art studio, with interesting pieces in the downstairs whisky bar, and even more creative pieces upstairs in the spacious restaurant.
We’d walked past the colourful spot a heap of times before finally slotting in for a quick bite to eat.  With a no reservations policy, we’d arrived right on opening time and were shown upstairs, where there were already a few early diners at the brightly coloured chairs and tables that would have been at home on the sandy beaches of Rio de Janeiro.  We were placed right in front of an amazing skull mural that had layers of colour and complexity.
Looking over the menu, which it has to be noted was the reduced soft opening menu, there were plenty of dishes available that sounded amazing.  More so, the menu actually looked quite healthy with lots of fresh ingredients and tasty sounding options.  Of course, being a Brazilian restaurant, the centrepiece of the menu was beef; all of which originated from different regions in Japan.  Of course!
After a quick run down of the menu, which was largely designed for share dining, we took heed of the advice on the serving sizes and ordered four to five dishes each (all for sharing purposes, of course).  The girl also ordered a Sapporo, one of the Japanese beers on tap, and all was right with the world.

Our first couple of rounds of food came out in pairs, the first of which were from the ‘raw’ menu; turbot yuzu was the first I tasted.  I was instantly struck by a pleasant bitter hit that was refreshing, the fresh turbot soaking up the flavour of the yuzu and shiso, sour grapes adding to the effect.  Served in a bowl with a tuile that added both texture and a little sweetness, the dish was lovely, but on it’s own, may have been just a little too sour.

Luckily, we’d also selected the salmon mikan, which was served on a breadboard and had a much sweeter flavour, enhanced by mandarin pieces and an yuzu butter.  Finely chopped nuts were sprinkled on the plate for texture and there were pretty little purple flowers that added to the presentation.  The salmon was sliced thin, then rolled up for presentation and when combined with the chunks of turbot from the sour dish, was a well balanced combo.

Whenever I see octopus on a menu, it’s mine!  But, I was completely conflicted!  The grilled octopus was served with mixed quinoa and chilli; usually, I pass on quinoa on principle (too healthy really!).  I’m glad I did order the octopus, it was delicious, soft and tender with a subtle hint of lemon, which was delivered as part of the delicious quinoa!  I was kind of freaking out, had I become so health conscious that quinoa started to taste good?  Anyway, the combo of the sweet lemon with the dish, and a little heat from the chilli was perfect with the octopus and we quickly devoured the lot!

Served at the same time was the Brazilian corn cooked in Djapa’s own butter; caramelised baby corn and sweet corn were served in a deep bowl and looked really appetising.  The different textures of the corn mixed well, and the natural sweetness of the corn was enhanced by the cooking process that must have included a decent amount of butter.  It maybe wasn’t as healthy as the quinoa and grilled octopus, but it was equally scrumptious.

We also ordered the Hokkaido scallops from the ‘not so raw’ component of the menu, which was both beautifully presented and a delight to eat.  Served with an apple foam and crispy apple circles, the lightly seared scallops were sweet and expertly cooked.  I loved the apple foam, which had a medium texture, not really sure how they pulled that off, but it was more than a foam and not quite a solid.  The combo of apple and sweet scallop was perfect, what’s more, it was quite a generous serving as well.  Really tasty and excellent value!

The main gig at Djapa is their signature robata menu, essentially small portions of grilled meat that was mostly sourced from Japan.  The menu included cuts from Kogoshima, Chimi, Hokkaido, Miyazaki and Kobe; all cooked on the restaurants open grill and served as quite small portions, but relatively cheap for such great cuts of Wagyu (all score +4 or +5).
We ordered a couple of random bits of meat, but were informed that the Kobe was off the menu for the night (the menu did state that the Kobe was limited availability).  Instead, there was an Argentinian chorizo that we ordered; and we finished off the order with a skewer of chicken thigh.
The skewers arrived en masse and we lined up all of the meat in a row to start devouring.  Each of the skewers contained approximately 40 grams of protein, not a lot, but given the prices were well below what you’d expect to pay for premium beef, it was reasonable.  We did have a little bit of a Mexican Brazilian standoff though, each skewer only had three pieces, so we had to negotiate for our favourites.

The Kogoshima chuck cut was lovely and quite fatty compared to the rest of our cuts; the strongest flavour as well, but not our favourite.  The ribeye from Chimi took out the ‘people’s choice’ award for tastiest piece of beef, it was rich and almost creamy in its flavour; yummo!  The Hokkaido tenderloin was probably our second favourite, although quite a bit leaner than the chuck, it was still nice and flavoursome.

Outside of the beef, we both really loved the Argentinian chorizo, which was super tender and not as hot as it’s Spanish counterpart.  Of all the dishes though, the chicken thigh was the least favourite; with the chicken being a little over cooked and just a tad dry.  Chicken thigh is temperamental at best, and only a few extra seconds on the grill can make all the difference.

It was time for dessert; after asking our sommelier for his recommendation, I opted for the coco tapioca, which was a creamy tapioca with a subtle honey undertone, with the addition of some Japanese peach, the dish was actually really refreshing.  Tapioca can be cloying, but the Djapa version was prepared wonderfully and they even managed to present the dish in a way that was visually appealing.  It wasn’t cloying in the slightest and I was a little sad when the dessert was finished.

The girl went for a plum sake for dessert (haha), which according to the girl was the best sake she’d ever had and worth the price of admittance alone.  Throughout the night, the girl had been treated to little samples of different wines as well; a Japanese chardonnay and an Argentinian red from grapes that were thought to be extinct (yep, cannot remember the grapes though!)

As the night wore on, the spectacularly colourful seats that made up the restaurant filled and the noise level and ambiance of the dining room came alive.  Service was excellent, with great explanations of the food and approach as each course was delivered.  Our sommelier was particularly friendly, although, we really did love and appreciate the attention that we received.
 Throughout the meal, I wandered amongst the artwork that adorned practically every wall and area in the dining area.  The space was truly colourful and quite spectacular, the Brazilian artists responsible doing a smashing job.  Their creations were augmented by additional works by well known artists such as Takashi Murakami, Yayoi Kusama, Hajime Sorayama, Masakatsu Iwamoto and Tomaz Viana.

The kitchen and grill area for Djapa even was surrounded by its own pieces of art, although I did worry a little bit when I went and had a look, the grill was smoking up something fierce, and while the aroma was intense and intoxicating, perhaps the artwork might suffer a bit.

Given this place is the closest restaurant to our front door, and given how much we loved the food, and especially considering how reasonably priced the meal was (for HK standards), there is little doubt we will be back.  Djapa is a fun restaurant with great food and is visually stunning.
Oh, did I mention that there’s a bar downstairs with a ridiculously large number of Japanese whiskies?
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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用餐日期
2016-11-05
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$600 (晚餐)
等级4
2016-10-31 5269 浏览
某天,途經利東街,不禁被這一間裏裏外外都畫滿了七彩繽紛塗鴉和少女漫畫的餐廳深深地吸引了。尤其是村上隆的小獅子The Dream Lion,更是亮點所在。這天,捉了情迷colourful的美少女,一起去獵艷嚐新! 這家DJAPA是一間揉合了巴西和日本菜式的型格酒吧餐廳,其裝潢設計,可說是全港十分出位且耀眼的餐廳之一!餐廳佔地兩層,地舖是開放式酒吧,沿木樓梯上去,牆壁鋪天蓋地都是巴西塗鴉和日本少女風漫畫,四周還擺放著日本大師級藝術家村上隆、草間彌生,以及空山基的藝術作品,仿如置身藝術館般。 天花板,垂吊著大小顏式形狀不一的藤製燈罩,繞富情調。 看,就連地下和餐具,也是精彩處處。石屎地混了彩色陶瓷碎片,呈凹凸不平狀;紅黃綠藍椅子上繪有圖畫文字,挺特別的。枱上放有彩色玻璃杯子,以及畫有花卉圖案的瓷碟品,繞富日式情調。 草間彌生的經典南瓜作品,放在二樓,十分配合萬聖節! 開放式廚房,設在二樓近牆的一側。 食物餐牌,選擇不太多,只有一張紙而矣﹗感覺較為單薄。 飲品餐牌,明顯選擇較多,種類多元化。 侍應介紹極為性感惹火的Blushing geisha$128,這一杯酒精飲品由添
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某天,途經利東街,不禁被這一間裏裏外外都畫滿了七彩繽紛塗鴉和少女漫畫的餐廳深深地吸引了。尤其是村上隆的小獅子The Dream Lion,更是亮點所在。這天,捉了情迷colourful的美少女,一起去獵艷嚐新!

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這家DJAPA是一間揉合了巴西和日本菜式的型格酒吧餐廳,其裝潢設計,可說是全港十分出位且耀眼的餐廳之一!餐廳佔地兩層,地舖是開放式酒吧,沿木樓梯上去,牆壁鋪天蓋地都是巴西塗鴉和日本少女風漫畫,四周還擺放著日本大師級藝術家村上隆、草間彌生,以及空山基的藝術作品,仿如置身藝術館般。

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天花板,垂吊著大小顏式形狀不一的藤製燈罩,繞富情調。

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看,就連地下和餐具,也是精彩處處。石屎地混了彩色陶瓷碎片,呈凹凸不平狀;紅黃綠藍椅子上繪有圖畫文字,挺特別的。枱上放有彩色玻璃杯子,以及畫有花卉圖案的瓷碟品,繞富日式情調。

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草間彌生的經典南瓜作品,放在二樓,十分配合萬聖節!

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開放式廚房,設在二樓近牆的一側。

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食物餐牌,選擇不太多,只有一張紙而矣﹗感覺較為單薄。

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飲品餐牌,明顯選擇較多,種類多元化。

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侍應介紹極為性感惹火的Blushing geisha$128,這一杯酒精飲品由添加利金酒、艾普羅香甜酒、蘇士酒、紅莓和奎寧水沖調而成,酒精味道頗為濃烈。

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輕輕地把飲管取下,惹火性感的紅色丁字褲也隨之掉下。嘆完杯飲品,可把丁字褲帶回家去的。

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美少女滴酒不沾,要了一杯以桃子、熱情果和青檸沖調而成的Brazilian paradise$58,挺喜歡那個以木和金屬製成的酒杯。

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R要了一杯Aaqua benta$88,主要材料有熱情果、巴西朗姆酒和墨西哥辣椒。

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M要了一杯以圓形透明玻璃杯奉客的Princess mononoke$98,蠻有迷幻水晶球的感覺,飲品主要配料有黑莓、朱古力和威士忌。

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首先,要了一客以菠蘿、椰菜絲、火箭菜和大蒜炮製而成的酸香清新富咬口嚼勁的菠蘿生菜沙律Pineapple cabbage$68。

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米糠三文魚Salmon mikan$38,紅裏透綠,食材除了有鮮嫩油潤豐腴的厚切三文魚外,還有可食用花卉、柑橘,以及粒粒晶瑩剔透且爆汁的蟹籽,再配上酸香柚子汁,並撒上富咬口且纖維素豐富的香脆米糠 ,清爽鮮香而不膩。

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巴西人喜歡以較甜辣的南美式方法醃製海鮮,這款長芋葡萄芥辣柚子汁醃製鰈魚Turbot yuzu$98,魚肉嫩滑微酸且清新,且混入紫蘇葉肉,增加香氣。

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曬太陽的蟹仔Suntanned crabs$128,只見沙堆上,有三隻小蟹仔在烈日下嬉戲,旁邊撐起一把太陽傘,煞是得意可愛﹗仿真度極高的沙粒,是由巴西菜常用的木薯粉,再加入麵包糠、味噌、山形縣豚肉、蟹籽和芝麻製成。吃時,挾起一隻小蟹仔,蘸上濃稠芒果蛋黃醬,再沾上沙粒同吃,口感豐富,挺有趣的。好吃嗎?坦白講,玩味蓋過食味。

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巴西甘蔗酒煮蝦配南瓜蓉Bobo$128,大廚在南瓜盅內,釀入以南瓜、蝦湯和木薯粉煮成的香濃細滑南瓜蓉,再放上兩隻以甘蔗烈酒煎香的大蝦,香氣滿瀉之餘,更是吸睛萬分!喜歡糊狀食物的美少女,更是對南瓜蓉讚不絕口的。

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北海道香煎帶子Hokkaido scallop$98,的火喉人拿捏準繩,帶子煎得外微脆口,內裏嫩滑,配以清甜爽口蘋果同吃,食味怡人。

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招牌爐端燒,不可不試,要了兩隻虎蝦$98/隻,以及兩款不同等級的和牛。餐廳串燒的 A4 至 A5 和牛,分別來自神戶、近江、宮崎、北海道和鹿兒島,可隨意配以辣椒乾醬、熱情果紅咖喱醬或羅望子麵豉醬同吃,別具風味。

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虎蝦碩大肥美,啖下去啖啖肉的,肉質鮮爽彈牙,只略嫌稍貴了少許。

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接著,要了兩碗飯。

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這一碗的海鮮飯Seafood rice $48,以蝦仔、海苔和芝麻入饌,鹹香鮮美富咬口,深得小妹喜愛。

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小妹愛的,美少女例牌不愛。她鍾情於這一碗以椰絲、芫茜和大蒜炮製而成的椰漿飯Coconut rice $48

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甜品,有奶香盈盈,且伴以粒粒富嚼勁西米的西米木薯布甸Coco tapioca $58,上面有一塊桃子,再淋上蜜糖,香而不太甜。

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Brigadeiro$48乃朱古力、椰子和開心果味三款自家製的朱古力粒,各具特色。

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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2016-10-29 2936 浏览
People who know me will know that I love anything that is colourful and sparkling.Takashi Murakami's The dream lion caught my attention and I was mesmerized by that and everything else because it was so colourful.The stairs going up were so artsy fartsy.On the upper floor, there is a giant polka-dot pumpkin by Yayoi Kusama.Other striking piecesn the table, the glasses were beautiful and I loved the colourful circles on the bar tables over looking Lee Tung Avenue.Scanning the menu, it was Nipo-Br
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People who know me will know that I love anything that is colourful and sparkling.

Takashi Murakami's The dream lion caught my attention and I was mesmerized by that and everything else because it was so colourful.

The stairs going up were so artsy fartsy.
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On the upper floor, there is a giant polka-dot pumpkin by Yayoi Kusama.
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Other striking pieces:
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On the table, the glasses were beautiful and I loved the colourful circles on the bar tables over looking Lee Tung Avenue.
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Scanning the menu, it was Nipo-Brasileiro (Japanese-Brazilian) which I am so cool with especially the Brazilian influence.

Started with drinks which were both a nice surprise.

The cocktail choices were all captivating with the use of lots of fruit.

My friend had the DJAPA refresher which had the most outstanding presentation, but from the menu the other drinks like blushing geisha, princess mononoke would be more captivating because of the name but if there was a picture, people would probably go for the DJAPA refresher.

But anyway, people will look at IG these days to check things out.
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When you take the straw, the G string will fall on the table.

I had a non alcoholic drink called the Brazilian paradise which was served in an elegant chalice and I put the G string in front so you can see what it looks like.
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For food, here was what we had.

Started with a juicy pineapple cabbage which was finely shredded cabbage mixed with pineapple.

It was very refreshing and there was a strong fiery ginger taste to it.
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Then we had the salmon mikan which was a bit like carpaccio paired with mandarin pieces and yuzu.
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The turbot yuzu was a tangy ceviche with a crisp crunch of mountain yam pieces.
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Next was the not so raw Hokkaido scallops paired with crisp tart apples.
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The highlight of the night was the bobo.

It was delicious puree with juicy bits of pineapple contained in a squash.

I would be happy just eating the stuff in the middle with rice as a vegetarian dish without the prawns.
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The sun tanned crabs were fun too which deserve a few photos!!! 
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These tiny morsels have visible crab roe in them!!
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For carbs, we had the seafood rice and coconut rice.

I liked both because I like carbs, the seafood rice with whitebait and nori was tasty and the coconut rice is a bit different to the coconut rice you get in HK because it doesn't take milky or sweet but it has a toasted coconut flavour to it.
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The meat lovers had skewers.
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For dessert we had chocolates which were rich and the filling was so silky that it melts in your mouth.
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The sago pearls were huge and chewy, but the taste was nice.
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To summarize, the environment and food were in harmony and nothing was out of place.

I hope they will keep the standards because I am going to go there for lunch again and check it out!
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2016-10-27 799 浏览
I would go back and only order the robata. Other dishes were either too salty or not enough flavour. Very nice service though!
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I would go back and only order the robata. Other dishes were either too salty or not enough flavour. Very nice service though!
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2016-10-06 1886 浏览
灣仔合和雖然多餐廳,不過菜式比較大路,openrice說這家餐廳食巴西日本菜,那麼即是吃甚麼?原來串燒是主打,亦有南美的ceviche、腰豆飯,fusion味濃。我跟朋友二人同行,散點了幾道菜及串燒,全部tapas形式細細碟,味道都唔錯。自從日本政府肯輸出神戶牛,筆者都未食過,今日終於食到,還要是a5神戶西冷,入口油香十足,加上餐廳正在做試業價,$45一串,堅正!南美的ceviche,應該是秘魯人做得最好,這店就加日本fusion材料,比目魚加芥辣、椰子、葡萄混酸汁,酸中夾甜辣,好開胃。還點了藜麥烤八爪魚、蛋黃醬薯仔,不過不失。題外話,餐廳有村上隆既獅子同草間彌生的南瓜真跡,看來裝修應該很落本呢!
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灣仔合和雖然多餐廳,不過菜式比較大路,openrice說這家餐廳食巴西日本菜,那麼即是吃甚麼?原來串燒是主打,亦有南美的ceviche、腰豆飯,fusion味濃。我跟朋友二人同行,散點了幾道菜及串燒,全部tapas形式細細碟,味道都唔錯。自從日本政府肯輸出神戶牛,筆者都未食過,今日終於食到,還要是a5神戶西冷,入口油香十足,加上餐廳正在做試業價,$45一串,堅正!南美的ceviche,應該是秘魯人做得最好,這店就加日本fusion材料,比目魚加芥辣、椰子、葡萄混酸汁,酸中夾甜辣,好開胃。還點了藜麥烤八爪魚、蛋黃醬薯仔,不過不失。

題外話,餐廳有村上隆既獅子同草間彌生的南瓜真跡,看來裝修應該很落本呢!
baby potatoes
$48
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Kobe striploin A5
$48
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grilled octopus
$88
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halibut yuzu
$98
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2016-10-05
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$250 (晚餐)
推介美食
Kobe striploin A5
$ 48
grilled octopus
$ 88
halibut yuzu
$ 98
  • 和牛串燒
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2016-10-04 1551 浏览
It is a shame they have forgotten about the food and the service as it is an absolutely beautiful restaurant. Our booking was for 7:30 but they didn’t seat us until 8:15, failing to provide a reason for this delay or an apology. Can’t fault them on their cocktails though! Once seated, the fire alarm went off 3 times for a sustained period of time. Some of the food served was very tasty, however others were dreadful, with some dishes even being inedible! The sweet potato was so undercooked I coul
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It is a shame they have forgotten about the food and the service as it is an absolutely beautiful restaurant. 

Our booking was for 7:30 but they didn’t seat us until 8:15, failing to provide a reason for this delay or an apology. Can’t fault them on their cocktails though! 

Once seated, the fire alarm went off 3 times for a sustained period of time. 

Some of the food served was very tasty, however others were dreadful, with some dishes even being inedible! The sweet potato was so undercooked I couldn’t even piece it with a skewer. For what were fairly average bits of beef, the food is incredibly overpriced at around $70-80 a skewer.  

In addition, although most of the food could be cooked in approximately 5 minutes by any mammal of average intellect, 90 minutes went by as the food was brought out individually. At regular 10 minute intervals dishes were brought out which just made the whole experience awkward. The rice for example was brought out 20 minutes after everything else! Who wants just a pot of rice on its own!? 

They did try to make amends by providing a couple of complementary dishes and a bottle of wine, however the manager seemed totally oblivious to the awful service provided. Profit is definitely being prioritised over the customer. 

Overall, one of the worst dining experiences I have had in Hong Kong. For a restaurant that is owned by an experienced group, I am incredibly surprised. Avoid Djaba and spend your hard earned cash elsewhere.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2016-10-03
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60 分钟 (堂食)
人均消费
$400 (晚餐)
庆祝纪念
生日
推介美食
  • None