首先來的是暖暖的麵包(配牛油和橄欖)。可能是肚餓的原故，我們都很喜歡這裡的麵包。
點餐後很快便送來麵包, 款式和上次一樣是法包, 原來一人份量也是兩條, 兩頭尖尖的, 色澤偏淺, 但就烘得夠熱, 夠誠意。 做法未算很法式的做法, 但外皮烘得未夠鬆脆, 欠缺韌度和脆口感, 但包芯仍舊綿密細緻, 伴上橄欖蓉和香軟淡牛油, 仍是對胃口, 很快便吃下一條。 但始終要給後面的菜式留點胃納, 我這個包迷也不得不節制一下, 忍忍口。
其實對精選的周打蜆湯也有點興趣, 但當天太想吃沙律, 加上番茄軟芝士沙律這組合更為吸引。 很欣賞擺碟也花過心思, , 不是胡亂的堆放, 沙律菜新鮮爽脆, 咬時不難聽見清脆的聲音, 只取細嫩的部份, 簡單拌上油醋汁, 酸度自然剛好, 水牛芝士軟滑無渣, 奶羶味頗出, 是那些硬實無味不能相比的。
碟頭也夠大的, 未因是套餐而縮小份量, 對只餘六七成作戰力的我是個挑戰。素聞龍蝦海鮮意粉在這裡的得意之作, 加上對海鮮又特別有好感, 是個很大的誘惑啊! 
已到了交檯時間, 也陸續見人客在門外排著等侯下午茶, 也應開始享用我的甜點了。 對蛋糕款式都算是瞭如指掌, 即時已想到strawberry olive cake, 但原來已沒供應了, 看來我還是與它沒緣, 改選了chocolate cupcake, 連同這款, 終於可試勻所有的cupcake了, 和別的一樣, 同樣講究賣相造型, 打造出高貴秀麗的形象。 留意到每次的水準都有些微差別, 特別是蛋糕的質感, 有次吃到的不夠鬆, 發得未算很好。
餐後來杯泡沫咖啡也成了慣常動作, 熱力十足, 用上illy咖啡豆, 濃厚卻沒有怪怪的燶味, 順滑易入口, 奶泡稍成薄身但也夠細緻, 特意不加糖, 就這樣喝也沒有澀味, 帶輕微的酸, 更添寫意。
tea set好一般~只可以話退步左~無以前咁好味
Chocolate jasmine cake: 個人對將花香融入甜點之中頗為受落, 但調配方面一處理不好, 整件事便錯了, 對那些人工味重得很的花味蛋糕真吃不消。 但這家做得真不錯, 最中心以茉莉花造成的燉蛋滑溜充斥著花的幽香, 一點也不庸俗。 配上
Mango cheesecake呈半圓球狀, 以銀箔飾面, 頓時高貴亮麗起來。 以芒果芝士mousse和海綿蛋糕相間而成, 蛋糕體有點過濕, 但未至於出水。 芒果香和芝味平衡巧妙, 果味不作假, 還藏著不少的芒果粒, 一點也不感膩口, 十分討人喜愛。
Green tea chocolate cake: 除紅豆以外, 朱古力也綠茶也不時同用於甜點上。那粒大大的珍珠實是軟心白朱古力, 造工精巧, 成了整件蛋糕的亮點。 長形的蛋糕層次感豐富, 令人想到opera。 組合上實花了不少心思, 綠茶蛋糕、綠茶mousse、綠茶夾心和朱古力夾心, 層層相間且均勻, 茶味出眾卻不會滿口苦澀, 甜度輕輕的, 只是朱古力的濃度可以再高一點, 相信擦出的化學作用會是更大。
Mango cupcake: 真欣賞這裡的杯子蛋糕, 經過粉飾後, 都變得迷人耀目。 心知這類的杯子蛋糕要每次都水準如一實不易, 蛋糕跟初次來吃的綠茶味有少許差別, 鬆軟程度未及上次, 但也算是濕潤, 牛油味如一, 依舊香濃, 同時間滲出陣陣的蛋香, 精彩之處是混有不少杏脯肉, 多份香甜和咬感。 面層橙黃色的忌廉重色多點, 未有太多的芒果味, 打得細滑, 但偏挺身, 因而未能與蛋糕融合起來, 易分離。
Lemon poppy seen caupcake: 檸檬和罌粟子本身就是一對好拍檔, 後者沒有味道, 僅有著脆脆的口感和引人注視的外表。 蛋糕質感和芒果味的相若, 綿密但嫌未夠軟熟。 中間心注入的檸檬杏士醬微黏且幼滑, 酸中帶甜, 果香自然清新。 淡黃色的忌廉滑如絲一樣, 帶著怡人的檸檬香, 令人胃口大開。
Raspberry macaron: 最先選中的其實是chocolate & banana tart, 但後來見這款又改變了主意。 用色以鮮艷的粉紅色為主, 配上各樣的鮮莓, 未吃已叫人醉倒。 小甜餅約是迷你版的三倍, 表面光滑細緻, 特別是那迷人的裙邊, 入口先感受到微脆, 繼而是煙韌微濕, 不太黏牙, 愈嚼愈香甜。 還以為內餡純是紅莓忌廉, 原來當中混入了香檳, 酒香不過濃, 還是易入口, 是名副其實的心醉呢!
New York cheesecake: 糕身實淨卻不失鬆軟, 順滑的口感很討人歡喜, 芝味濃度屬普通, 混上酸忌廉多添份酸香, 又可中和膩感。 這家很著重餅底的比例, 不會薄如紙, 和blueberry cheesecake一樣用上脆金寶粒襯托, 鬆脆得很。
我們排得較前，所分配的位置當然也較好，就在餐廳近窗口的一個角落
還記得舊公司的某外國同事最喜歡買來整盒的Cupcakes給我們"品嚐"
Apple Crumble即點即焗，約等十多分鐘
大吉嶺紅茶採自印度喜馬拉雅山大吉嶺高原
談起鬆餅，個人仍是認為以文華東方的最好
三款咸點，分別有肉鬆軟包,迷你雜菌和三文魚Open Sandwiches
最欣賞的當然是那加大碼的三文魚
吃過杯子蛋糕，對這裡的蛋糕質素也自然地提高了，幸好這跟高茶上的蛋糕仔也沒令人失望
還記得上回來到上層The Market吃自助餐時吃到的法式小圓餅，質素不錯
兩款蛋糕仔，質感尚算鬆軟，入口軟綿香滑
同是迷你裝的玉桂撻味道較清甜，皮還是很香脆的
First of all, I must say that, the environment in Green was nice, but not overly complimented as many others. Yes, the roof was high and there was a huge piece of green embedded into the wall. Other than this, I did not find anything else impressive me in particular. The design of the furnitures reminded me of W Hotel's The Living Room. Actually, a great deal of similarities were spotted in the designing concept and the use of colours. Altogether this did not make Green stood out in my first impression towards the cafe. So, at this point, all I could look forward to was the food.. which, did not impress me any further at all.
We were first served our appetizer - Egg benedict with croissant. I myself is a huge fan of egg benedict. But this dish disappointed me. The croissant was cooled down when served which would be something totally unexpected to find in a hotel coffee shop. Fine, I moved on to my egg benedict. Out of my expecation again, the egg benedict was flavourless, salty and soggy. Seriously? Was this even a qualified egg benedict? Something that could be served in a hotel??
And my another appetizer - The smoked salmon and parma ham salad did not make the situation any better. I felt kind of cheated by looking at the extremly small portion, worst of all was that the salad again, felt so flavourless. A lack of dressing was clearly the problem.
Another appetizer for my friend - the Grilled Lobster. At first sight, we thought it was an amazement to enjoy a half-sided lobster as appetizer, in the price of a brunch set. We soon turned to our disappointment when my friend realized that there were barely any lobster meat be found in the shelf. Sigh. "A book can never be judged with its cover" - totally applies to this grilled lobster.
I could not emphasis how important HYGIENE is in any hotel coffee shops. I've been to Island Shangri-la, W Hotel, Riz-Carlton and many more.. and the standard of hygiene was so, so important to the training of the staff. And perhaps here in Hotel Icon, due to mostly "fresh graduate faces" (I expected most of them as fresh grads or summer interns), their mindset of HYGIENE was clearly problematic and untrained. It shocked my friend and I entirely out of our blue when my friend's cutlery for appetizers, were placed together with the main dish cutlery, instead of taking away with the dishes. The thing was, the cutlery for appetizers were already soaked with mixture of sauces and flavours, PLUS a vege dangling on the knife. Gosh! How on earth could a hotel waitress be leaving that on the table, together with the NEW CUTLERY? This is so, so unacceptable. I seriously question the staff training here at Green, or Hotel Icon perhaps. Afterall, they are all under the same management company, don't they?
Moving on to the main dish, I ordered a fish fillet, with the only hope of finding the main dish more satisfying. However, the fish fillet was no surprise or whatsoever. FLAVOURLESS (yet again), small, and just.. very, very unsurprising! I'm running out of words here.. but just that I could never imagine such a fish fillet be served in a hotel's coffee shop, something that I could even cook it myself in my first attempt. I'm sorry but the fish fillet was a failure due to the flavourless cooking.
I've been mentioning Hygiene..hygiene and HYGIENE! throughout this review. And gosh, while we were waiting for our dessert, we could not possibily believed what we saw -- State of mess could be seen around quite a few tables for being left unattended for more than 10 minutes! I understand how busy a Sunday brunch period could be for a small coffee shop like Green. And at the same time, I understanad that the waiters and waitresses could be very busy to spare the time to clean up a table. But.. for leaving it more than 10 minutes? That was completely unacceptable. We did not pay to go to a random western restaurant in the street or a shopping mall.. we were here for a hotel's level of servicing!
And finally, finally. The legendary cupcakes. The one and only dish that brushed a smile on our faces. The one and only satisfying dish out of all. Unfortunately, there were only lemon and double chocolate when we ordered our dessert. Too bad we did not have the chance to try out Green Tea. Highly recommend you guys to withhold your cupcakes preference before you proceed to appetizer.
As our friends arrived one by one, we ordered our dishes one at a time, starting with a Portobello and red pepper salad, then fried calamari, and then cheese platter. Portobello is supposed to be meaty, but the one that night was rather “skinny”. Fortunately, grilled red pepper never failed to please me. After having fired calamari in Piccolo, I have been difficult to please by this dish at other places. This one was good, but there was better one. The cheese platter had Brie, goat blue cheese, and another cheese which I have forgotten (that wasn’t impressive anyway). I loved the tangy goat blue cheese most!
After the gang had finally mustered, we began our feast first with a seafood platter. The mussels were a bit dry, but the prawn and lobster were chewy and fresh enough. The sweet crab legs and clams were the most impressive and sought-after items. Overall, the platter was not as good as I expected, but not bad either.
How can I possibly skip wine in a seafood feast, especially as Green’s wine list was so tempting? I had a Burgundy Chablis, followed by a glass of Champagne. The former was fruity and honey, and went rather nicely with my grilled tuna. 
The mushroom risotto was another highlight of the night. The risotto was chewy, and the creamy sauce gave you a mouthful of mushroom flavour. There was nothing to complain about, except it was gone within five minutes!
We then moved to the desserts. The molten Chocolate cake had some room for improvement, as its heart did not melt and the cake was a bit dry. Fortunately, they did the apple strussel right. I was glad that they did not, as some restaurants in Hong Kong did, mix up apple strudel with apple strussel. I love the crispy sheet dough with crunchy and buttery toppings. However, I would like to add green apple to the fillings, as its sourness can create another layer to the flavour.
I really did not expect much beforehand, but I found the whole meal quite satisfying. I also loved the cozy environment and would definitely come back for a casual dinner with friends.
海鮮配埋由十分NICE 的侍應姐姐(好像叫KEIFVAN的)推介的COCKTAIL, 簡值一流!
蘑菇意大利飯的水準很高, 蘑菇的香味很充足, HONEY十分喜愛!!!! 
總括而言, 呢餐係十分滿意的一餐!!!!
甫踏入餐廳, 好像連步伐都變慢了, 心平靜下來, 就連呼口氣都清新一點。佈置方面都猶如其名, 四周種滿植物, 樓底極高, 落地大玻璃讓更多自然光透進來, 柔和潔淨, 令人精神為之一振, 充滿生機。 只見窗外的行人和車輛都匆匆而過, 而自己卻放慢腳步, 可算是相映成趣。 用色以白和綠色為主, 從座椅、餐牌可見一斑。 
開業初期只是供應杯子蛋糕, 但近排卻有多款法式糕餅登場, 全都齊整地排放在櫃內, 彷彿正向我招手, 令本身有選擇困難症的我難以取捨。 蛋糕旁不見有名牌放著, 幸好熱心的店員主動為我來個介紹。蛋糕取材芝士、鮮果、朱古力等, 每件劃一為$38, 不過以朱古力出現的次數最頻密。 而cupcake卻不如最初多款, 應該只保留較受歡迎的口味如芒果、綠茶、朱古力和檸檬罌粟子。 
清新過後, 便到濃味之選。 見店員大力推介raspberry chocolate mousse($38), 蠻有信心似的。 蛋糕呈半球狀, 紅噹噹的賣相搶眼耀目, 十分誘人, 加上金箔多添一份貴氣。 內部層次分明, 最底的是朱古力清蛋糕, 鬆軟濕潤, 其上的榛子脆片很有驚喜, 鬆脆香甜, 再配上紅莓蓉和朱古力mousse, 一甜一酸, 果味出眾之餘沒有搶去對方的風頭。 這個集甜、酸、脆、軟、滑於一身的組合, 實在令人為之心動。
單是每人一件餅未免不夠滿足, 一場來到, 始終想試多點東西, macaron($15)就最適合不過了。 味道都較為大路, 簡單選了開心果味, 外表呈淡綠色, 只嫌色澤不夠均勻, 看得到啡色粗粒。 小餅夠挺身, 就連裙邊都做得細緻, 外層乾爽微脆, 中間心則很濕潤, 但煙韌度有待加強, 果仁味亦未夠突出, 可能朱古力味會有保証多一點呢!
沒想到最快送上的竟是香草鮮蝦天使麵($148), 看來沒有太多的汁料, 但吃下去又不覺乾身, 只因每條麵條都索滿鮮茄醬, 幼滑得來仍保持一定的咬勁, 沒有過軟而致糊口, 汁醬調味得宜, 不會只得個酸字, 加入香葉令味道提升不少。 最欣賞是大蝦, 份量一點也不吝嗇, 每隻都鮮甜彈牙, 夠厚肉。
麵食吃過一半後, 麵包亦上檯了。 兩小條法包尖尖長長的, 烘成金黃色, 很香, 不得不趁熱吃。 先拿一小塊來試, 外面脆口但近頭尾的位置較硬身, 不算得鬆, 麵芯組織細密, 極有彈性, 滿有麵粉香甜。 牛油乍看很實, 但實又軟身易塗, 咸味適中, 油香四溢。 嫌牛油未夠特別的話, 可以再試橄欖油, 將橄欖磨成蓉, 一試難忘。
自知對香口食物真的抗拒不了, 香脆蘑菇配松露醬($68)真合我意。 每粒蘑菇都渾圓金黃, 碟底不會存在太多油份, 炸層厚薄均勻。 特別之處在於伴上松露醬, 不論是質感或者味道都像酸忌廉, 但多份菇菌香, 我愛將醬包圍整粒菇, 冒住燙口的危機都要大口咬下去, 完全感覺到汁水在口中爆發。
沒有放肆多點主餐果真是明智之選, 這樣我才有更多空間放下甜品。 早已說過, 心太軟($88)永遠是首選。 一放下已聞到陣陣香氣. 而外形果真配合volcano這名字, 感受到裡頭的朱古力岩漿快要湧出來似的。 基本上整個表面都焗到鬆脆, 脆度比平時的高。 流心度雖不如想像中澎湃, 但濃度令人滿意, 最重要是不會稀得一碟盡是, 牛油份量得宜。 個人認為心太軟一定要伴上雪糕才夠盡興, 一冷一熱交錯之下, 特別甜美。 雪糕來到時已開始溶化, 只好加快拍照的速度, 裡頭的香草籽顯而易見, 甜味自然, 只恨份量太少, 不太夠伴整個蛋糕。
另一心頭好可算是芝士蛋糕了, 本身對實身的new York cheesecake興趣較大, 但不想兩件同為重口味, 改選輕怡一點的blueberry cheesecake($38)。 裝飾簡單但奪目, 以又大又飽滿的草莓伴上藍莓, 單看已令人垂涎欲滴。 入口甫嚐到清新的檸檬香, 芝士味反而淡一點, 但勝在質感軟滑如絲, 餅底非以消化餅所製, 反而是像金寶脆粒般, 有一定厚度和鬆脆感, 牛油味不俗。
菜式介紹
Green Tea Cup Cake — Cup Cake是大大的一塊，上面有綠茶忌廉和朱古力棒作裝飾。Cup Cake是濕濕潤潤的質感，吃起來帶點甘香微甜，綠茶的香味卻未算濃郁。蛋糕中間有一小團像是栗蓉的餡料。以食材的層次來說，這款Cup Cake確實能為客人帶來多樣化的感受。雖然Cup Cake的味道已經很是不錯，可惜其鋒芒早被Chocolate Truffle Cake所掩蓋。
鮮茄龍蝦意粉 — 眼見許多桌客人都點了這道主菜，心想今天的選擇一定不會叫我失望。沒錯!這道菜在上菜前，已透過香味叫我對它另眼相看。雨天裡空氣中的鬱悶，迅即被龍蝦的肉香所驅散。頗有份量的意粉上，放了半隻龍蝦。每條意粉都掛上充分的汁醬，那股濃郁的蝦香，想必是由大量的蝦腦油所煮成。茄汁的酸甜，很能夠彰顯龍蝦肉的鮮味。雖然龍蝦的份量不算多，但肉質爽脆鮮甜。這道菜真是一道很叫人滿意的菜式!
煎三文魚配烤雜菜及紅花牛油汁 — 慶幸這塊魚肉沒有被煎得過熟，魚肉的鮮甜和魚香都能一一盡嚐。作為配菜的烤雜菜和沙律菜都新鮮好味，橄欖油、醋也放得夠多，所以蔬菜吃起來不覺乾韌。
三文魚沙律 — 餐牌上寫的是吞拿魚沙律，但上菜時卻變成三文魚沙律，因為賣相不差，所以不太計較。不用懷疑的是沙律菜的新鮮好味，三文魚的質感也不錯，然而整道菜卻沒有太多驚喜成份。
巴馬火腿蜜瓜沙律 — Green的巴馬火腿很薄，很有鹹香。雖然火腿看來不是有太多油份，但入口時有“滑”的口感。然而最大的敗筆，是蜜瓜不夠多汁，不夠清甜。至於沙律的味道，則是一貫的新鮮!
Earl Grey Tea — Green的Earl Grey Tea較Sorriso的更清香好飲，香味的持續性則較Sorriso的更高。
麵包 — 這裡的每道菜都令我感到滿意，不過餐廳的麵包籃卻是不太吸引。雖然麵包都夠熱，但香味不足，且又太硬。
整體來說，Green是一間環境和食物都很出色的餐廳，而且價錢不算太貴，份量又夠充足，多來幾趟也不會厭膩。
Raspberry Chocolate Cake，記得上次吃這口味，半球體的蛋糕外表是黑色的，今次變了鮮艷的紅色，同樣以金箔作裝飾，有如紅寶石般的更吸引。幼滑的紅桑莓慕斯包著朱古力慕斯，吃下味道酸酸的，帶點甘醇可可味。中心是紅桑莓果醬，酸度更高，感覺不甜不膩，也變得開胃。
Chocolate Jasmine Cake，相反這個黑色的半球體，則是新口味。濃濃的朱古力漿鋪滿面，內裡是朱古力慕斯夾著茉莉花慕斯，濃郁的朱古力味下滲出陣陣花香，兩者味道互相柔合。蛋糕中心是茉莉花燉蛋，幽香味道更濃郁，卻又不會很甜，加上口感濕潤，討人喜悅。
Chocolate Banana Cake，這個蛋糕外貌跟上一次來吃的又有點不同，但經過改良過後，口感更佳。濃郁的朱古力內心藏著軟腍的香蕉餡料，香蕉不會造得太過成蓉，帶點咬口，可可味加上蕉的甜香，很配合。上次吃的朱古力撻皮偏為乾身，今次的較好，而且夠鬆脆，整體比上次吃得都好。
Blueberry Cheesecake，新鮮的士多啤梨及藍莓鋪滿在藍莓醬上，有別於常吃的牛油餅底，這個以sable biscuit加入牛油、黃糖、酸忌廉及蛋白來造，質感更鬆脆，牛油芳香中帶著微甜，配上幼滑軟身的芝士蛋糕，口感令人喜愛。淡淡的芝士奶味，加上酸酸的藍莓醬作中和，吃著沒有溜濟感。
Cheesecake，這款芝士蛋糕質感較為挺實，芝士味道很濃郁，上面雖然有點酸忌廉，但份量不多，相對地吃數口已經很甜膩，要是獨自吃完一個蛋糕，應該會很膩濟。若能多點檸檬酸香，味道應該更討好。而餅底跟藍莓芝士蛋糕的都一樣，很愛這鬆脆的口感。
蛋糕外，還有Macarons，上次在The Market吃自助餐時，Macarons外觀比上次在Green吃到的表面平滑得多，中心夠濕潤，今天吃的也算平滑，帶點光澤，質感沒那麼硬身，較為軟腍，但表面則未夠酥脆。今天共有十款口味，士多啤梨、橙、焦糖、椰子、榛子、香蕉、紅桑莓及無花果、芒果、杏仁及咖啡。個人較愛吃焦糖及榛子味，但芒果味道挺特別，加入了特別香料來造，吃下感道有點兒吃咖哩。
上次來的時候，吃過的杯子蛋糕都比較乾身，跟我在第一次來吃的相比，質感相差也遠。但這次來，杯子蛋糕經過改良，蛋糕內加入了餡料，口感也變得濕潤。先是Green Tea Cupcake，綠茶味道的蛋糕內加上綠茶朱古力，餡料質感挺實，綠茶味道濃郁甘醇，卻不會苦澀。加上腍而軟滑的忌廉，口感的確比上次來吃的好。
Double Chocolate Cupcake，朱古力忌廉上有些黑白朱古力粒作裝飾，四款杯子蛋糕中，外表最精緻。忌廉質感挺身，不是輕柔軟腍那種，口感實在。鬆軟的蛋糕內心是軟朱古力，吃著口感濕潤，朱古力味濃郁卻不會很甜，很快吃下了一整件。
Lemon Poppy Seed Cupcake，另一款這裡熱賣的杯子蛋糕，面層的檸檬忌廉酸酸的，味道自然，質感沒朱古力味那麼挺實，但也很滑。蛋糕內夾著檸檬吉士，酸度也高，口感濕潤，清新怡人。
最後的Mango Cupcake，這個蛋糕比較特別，蛋糕層混入了杏甫來焗，鬆軟的蛋糕吃到不少杏甫粒，口感豐富，味道甜甜的。而中心滿載著芒果肉粒，帶點芒果醬汁，令蛋糕吃下最為濕潤。
各款新蛋糕，味道及配搭也不錯，而經過改良的杯子蛋糕，質感沒之前吃的那麼乾身，濕潤口感重了，但可再強點，也再期待著新款式。
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