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港铁上环站 E3 出口, 步行约8分钟 继续阅读
电话号码
28162118
营业时间
今日营业
18:00 - 02:00
星期一至三
18:00 - 01:00
星期四至六
18:00 - 02:00
星期日
18:00 - 00:00
付款方式
Visa Master 现金
座位数目
43
其他资料
Wi-Fi
深夜营业
酒精饮料
自带酒水 详细介绍
切蛋糕费
支持减塑
电话订座
外卖服务
加一服务费
食记 (21)
等级1 2019-12-02
562 浏览
Book左7点食饭,但朋友生日唯有早啲拎蛋糕到餐厅,自己一个饮反杯cocktail,个Bar当然系打卡位啦。个个黎都叫嘅鸡蛋仔配乌鱼子酱仲有麻婆豆腐Dip 中间发生左小插曲,就系我挂住影相,推跌左杯酒。店员好好即刻清理,再倒过杯比我。中间个Asparagus Salad 就无影到啦。之後就到重点,呢个黄酒鸡绍兴酒冬菇汤拌菊花炒饭真系好好味,可以再翻兜。因为个鸡坚系好滑连埋皮都唔会觉得肥,而个饭又吸左黄酒同冬菇汤嘅味,一粒粒软硬适中。之後就到香煎澳洲和牛胸腹肉炒粉,个粉虽然有柠檬皮但一啲都唔令人抗拒,我觉得个粉仲好食过和牛🙈,如果多啲粉就更加开心啲。唯一遗憾就系甜品得一款Mochi Apple Pie,如果有多啲选择就好啦。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2019-11-10
340 浏览
My classmates and I were looking for a place for drinks and food. I recommended this shop which is one of my toplist for drinks and quick and delicious bites. We order a few bottles of wine and tried out a few dishes. The pigs brain was a nice adventous attempt to try out but it was surprising good. Also the beef noodle which i forgot the dish name was great and everything we ordered was good. which includes the hk style egg waffle and the fried chicken wings, will surely come again. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2019-11-01
304 浏览
Summary: Inventive and unexpected without ever losing its focus on flavor and eat-ability; Happy Paradise is the best type of modern/fusion cuisine, and does more than enough to justify its above-average price-tag. Some of the most delicious and interesting dishes I've had in HK, and a must-try for everyone who appreciates food that challenges and (mostly) surpasses your expectationsSet just up Aberdeen from Stazione Novella on Staunton, Happy Paradise is a vividly decorated restaurant that strikes an 80's vibe between the Purple Rain lighting and classic soda pop counter that serves as a bar. It had just 4 tables seated on Halloween night, but it's been here for years, so assume it's usually more crowded.The menu is focused on small plates, with just 4 main plates, but the variety is extreme:The wine list is extensive, and they offer a full range of cocktails and beers as well. Prices for drinks are Soho-standard at 120 for a house cocktail and 80+ for a beer. The service is impressive - beyond friendly and attentive, they all know the menu inside-out; whichever server we spoke to was able and happy to detail the ingredients as well as the techniques used for each dish.Here's what we had:Sourdough Egg Waffles (bottarga whip, onion, chives)Okay it looks like the classic HK egg waffle snack, but that's where the similarities end. Made with sourdough and grilled absolutely to perfection, they are an absolute joy to eat, even without the dip. Each ball has that picturesque initial crunch, but the insides are moist and soft without being under-cooked and doughy. Would have enjoyed a plate of these without any dip...That dip though! Okay so according to them, it's actually liquefied bao (aka the Chinese white bun) - soaked in water for six hours, blended up, and served with some olive oil and bottarga. I actually asked two different servers because i didn't believe it. Consistency wise, it's completely emulsified and creamy, and it tastes like a smooth hummus, or taramasalata - there's no way that's a blended bun. Anyway, it's delicious, and the savory creaminess is a phenomenal dip for the mildly tart crunchy/soft egg waffles - we finished every crumb and smear of this. Simply genius, and i'm struggling to think of another dish I've had which experiments so dramatically with something so common and succeeds so completely.Scallop Noodles (raw scallop, black garlic puree, white fungus, mung bean noodles)The one dish that didn't work -  the server specifically instructed us not to mix the noodles as the garlic puree would overpower the other ingredients. However, the noodles didn't seem to be drained properly, so everything became a bit watered down and nothing, not even the garlic, stood out. I did enjoy the variety in texture between the crunchy fungus, bouncy scallop and chewy noodles, but I'm not sure how the flavors were supposed to come together. IMPOSSIBLE XINJIANG HOT POCKET (patty, cumin, Chinese mustard green)Forced my friend to try a Impossible dish. of which Happy Paradise offers two quite interesting ones (the other is a Mapo Tofu Dip!). Impossible is reliably tasty and creepily meat-colored, but the cumin and Xinjiang flavoring really makes this dish pop. The cumin alone makes the Impossible compound taste like the lamb it's emulating, and the bun is grilled to an excellent crunch. It's more of a snack and is not a must-order, but the fact that this was so readily eaten by my avowedly carnivorous friend shows what alt-meat has become capable ofSZECHUAN FRIED CHICKEN, pickled daikon (1/2 chicken)It tastes like it looks - super juicy (even the breast meat), crunchy and a bit mala spicy. The breading is tastefully thin, and while the whole affair is quite oily, it will not affect your enjoyment. A solid value for 158 (it's a lot of chicken), and a no-brainer if you like fried chicken and don't mind some heat.WHOLE TEA SMOKED PIGEON, 5 spice saltMy friend and i were split on this dish - we were warned ahead of time that it would be medium-rare, not something you see often with smoked pigeon. The wings and thighs are cooked through and absorb the full brunt of the smoking; these are incredibly savory and flavorful, perhaps too much so for some people. However, when you get to the breast and thighs, you can see how pink the meat is - it's not bloody, but it's definitely medium-rare and chewy. While there is a smokey overtone from the tea, these inside pieces are far gamier than the wings. The medium-rareness intentionally magnifies this. I loved this entire dish - the chewiness gives you a chance to breakdown the interplay of tea-smoke with pigeon (which isn't that gamey by itself) with each bite, while the wings are just continual shots of flavor. However, it was all too much for my friend - the heavy taste of the appendages and the rawness of the breast meat. Your mileage may vary on this one, but if you like tea-smoke or the taste of duck/pigeon/quail, you'll enjoy this.SAUTEED PRAWNS, pan roasted pumpkin, supreme stock reduction, dried shrimp roe and prawn oilDon't know about you, but i thought this was beautiful - way beyond the presentation you'd expect for a local Soho eatery.  Sauteed shrimp resting on a thick slice of pumpkin covered in a black sesame foam, and surrounded by a superior stock made from prawn heads. Wow, what a dish! we found the shrimp chunks slightly overcooked and tough, but when you combine them with  the dense, slightly sweet pumpkin, all the rich saltiness of the sesame and shrimp sauce, the combination is just wow. its component parts are a smidge overpowering, but somehow combined, they just work. It's like nothing I'd ever tried before, and well worth an order.MOCHI APPLE PIE, cilantro cream, apple ashI don't eat dessert usually, but this take on a McDonald's apple pie is delicious - imagine apple pie filling with cooked, melty mochi, surrounded in a thin fried (not oily) shell, bathing in a cilantro-vanilla cream sauce. Don't worry if you hate cilantro, it's barely noticeable apart from the beautiful emerald drops in the cream. A terrific end to the meal.Overall, we loved Happy Paradise. My regret is we didn't try their famous Yellow Wine Chicken, which I've heard is phenomenal. Every dish but the mung bean noodles was excellent and many revelatory. It's one of the few times I can recall a restaurant this experimental hitting the mark on (almost) every dish it attempts. It's not cheap per se - the two of us paid 1,040 without drinks and were quite full, but expect about 700 pp if you're having alcohol. Between the remarkable food, the kitschy-cool vibe and excellent service though, Happy Paradise is worth every penny. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2019-08-11
1572 浏览
• 手工天然酵母鸡蛋仔配乌鱼子酱🍳 •💵Price: $88🍴Food: 5/5❣️-呢间餐厅主打特色中式fushion菜。呢度个chef仲拎到亚洲最佳女厨既名衔,真系唔野少架!创意同实力都不容小觑!就讲图一个前菜先,用左港式鸡蛋仔做招来, 取代一般前菜食普通面包既印象,好有gimmick。卖相好吸晴,咪以为睇落去似chef lemon整嗰个发水鸡蛋仔咁,食落去其实好香脆松化,用鸡汤、鸡油整成既咸鸡蛋仔,配上个乌鱼子酱,食落咸香惹味,令人忍唔住一啖食完再一啖😋• 象拔蚌刺身配本地苦瓜🥒 •💵Price: $178🍴Food: 4/5❤️-好清新既配搭!爽脆鲜甜既象拔蚌刺身配味道回甘既苦瓜,上面再撒上中式配料,芫荽同南北杏茸,甜甘交替既感觉同爽脆清新既口感令人不得不佩服呢位女厨既创意!• 墨鱼滑酿鸡翼🐥•💵Price: $68🍴Food: 4/5❤️-呢个酿鸡翼超好食,外脆内软,鸡翼个皮炸到好脆,而入面既墨鱼滑鲜甜弹牙,咬落仲食到粒粒既墨鱼,而且有好香浓既黑松露味架!🐙• 姜葱炒椰菜花🥦•💵Price: $138🍴Food: 3/5💓-呢个菜闻落食落都好似姜葱炒蟹炒鲍鱼个啲味,只系食紧落肚既系健康既椰菜花黎,好特别😆• 香煎澳洲和牛胸腹肉炒粉🐮•💵Price: $178🍴Food: 4/5❤️-呢个非一般既炒牛河个汁好香牛油味,和牛嫩得黎有咬口,上面既咸柠檬丝食落竟然有啲啲似芝士丝,同厚切河粉一齐食好咸香惹味🔥• 黄酒鸡配绍兴酒冬菇汤炒饭🐔 •💵Price: $328🍴Food: 5/5❣️-呢间餐厅既另一招牌菜就系呢款黄酒鸡汤饭,用上本地新鲜三黄鸡,用慢煮既方式将去骨鸡胸同鸡脾煮到细软嫩滑,连鸡皮口感都爽脆幼嫩🤤清汤用左冬菇、黄酒、菊花等材料煮成,味道香醇浓郁,夹埋杂菌同索哂汁既饭粒食真系令人回味无穷☺️• 西班牙黑毛猪滑蛋叉烧饭🐷 •💵Price: $158🍴Food: 4/5❤️-呢砵饭比街食到既滑蛋叉烧饭贵三倍同细碗三倍😂值唔值得就真系见仁见智。不过用上既西班牙黑毛猪叉烧的确系肉质较结质,唔会太肥腻,但又唔会瘦到觉得鞋口。下面既滑蛋净系用左蛋白黎炒,撒上几匙九龙酱园甜豉油同秘制猪油黎捞饭食,上左年纪既人食一定会感觉传统得黎又有啲儿时既回忆喇😆但系我呢啲咁後生既会觉得感觉好新鲜噜🤪 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2019-06-08
1238 浏览
连放三日大假做咩好? 当然要返餐好! 黎到happy paradise一定要试下最出名嘅黑毛叉烧饭啦,一啖猪油一啖鼓油,惊喜程度唔是言语可表达。肥肉虽然偏多,但口感确系唔错,罪恶感绝对比唔上满足感乾炒牛河食得多今日食非一般牛肉炒河,食落充满牛油香,配埋海带丝同洋葱,份量大大碟都唔够食再黎就系热辣辣嘅炸鸡,热辣辣炸起加埋微辣口味,皮脆又多汁,差杯啤酒咋。煎素菜饼真系好小见到,煎到饼底脆脆,金黄色令到食慾大增,素菜馅料令到整体食落无咁油腻,赞!轮到炒菜出场! 翠肉瓜配埋西兰花加埋笋,绿绿的令人赏心悦目呢个貌似鸡蛋仔其实系都面包黎㗎,烘过嘅面包整到鸡蛋仔咁款,创意100分,不果味道就普普通通。酱系鱼籽沙律酱本身都有啲期望,可惜食落只系普通沙律酱环境几舒服,啱哂三五知己黎吹下水呢到将平凡食材变得不平凡菜式,创意加哂分最後要提及佢哋服务态度真系一流, 因为我有其中一个朋友皮肤敏感,好多嘢都唔食得。员工问得很清楚再同厨师夹怎样改餸菜就我朋友,赞!!!!!!! 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)