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餐廳內裝修很高檔華麗，氣氛寧靜，令人有種休閑感覺，亦好適合慶祝聚會好地方🍷而且店員每道菜式會為你介紹，令我們了解更多👍🏻🌟A LA CARTE BRUNCH MENU🔸Seriole油甘魚很嫩滑，加了柑橘醬汁令味道更鮮味，是一道很好的開胃菜✨Langoustine龍蝦肉質很鮮甜，口感彈牙！加埋牛油果、清脆黃瓜、特製雞尾酒醬汁，味道十分好令人很愛上！Omelette這道疏乎厘蛋餅，看上去像奄列，但質感非常鬆軟，奶酪輕盈鬆軟的香氣恰到好處😳有濃郁的奶香味，每一口在口中慢慢融化，十分享受😌Poulet Jaune用整地三黃雞，經過煙燻焗製外皮金黃酥脆，肉質鮮嫩多汁👍🏻米飯吸收了雞肉的精華，每一粒米飯也有很香雞肉味！PATISSERIE店員會把5款甜品給一拼端上，給你選擇😙每款都很精緻！當中的檸檬撻也很不錯，不會太酸，餅底鬆化！另一款泡芙cream很滑，食得出用心製作👍🏼小聚當然不忘叫了兩杯Cocktail，享受了二小時多的BRUNCH🥰

Have always loved Louise’s chicken. So when chef Laloum moved to Lala, decided to pay it a visit. Dinner. Bustling on a weeknight.Comprehensive wine list. Went for a bottle of burgundy red. Arrived super chilled. Didn’t expect this from a French bistro in Hong Kong. Deduct marks. Here’s what we had. Sour dough.Bouchot Mussels (specific type of blue mussel cultivated in Normandy, France, using a traditional method of growing mussels on ropes suspended from wooden poles in the sea. This technique

去看Cirque du Soleil前先嚟呢度快速用餐，多年前喺Louise食過著名三黃雞，但今日得兩個人所以只能order其他食物。餐廳轉手後應該沒有特別再裝修，地方及餐牌價錢都走中高檔路線。6-8pm時段餐廳差唔多全full，坐滿後加上背景音樂，環境都幾嘈。定位有些古怪，唔係bistro但又絕對唔係高檔。Order了moules 作前菜，有柚子煙燻及胡椒味，肉質鮮嫩，應該是法國小藍貝，但問題是殼比較碎，基本上食每一啖都有殼。Parisienne salad 反而唔錯，用料清新。主菜叫了filet du bœuf 同埋推介嘅白汁sea bass 再加薯條做sides。從未食過法國餐廳做peppercorn sauce竟然係照淋喺舊牛上面，近似高級版黑椒牛柳。牛肉本身都尚算嫩，但係已經食唔到牛味，個汁仲有啲鹹。魚冇特別唔算特別嫩口，白汁亦都好普通。薯條乾硬同埋亦都係落重鹽😅甜品佢係先成盤上再叫你喺上面揀，calamari tart 正常。連有氣礦泉水一支加兩個Coke zero，埋單每人$800，可以有更好嘅選擇。

Nestled on Lyndhurst Terrace in Hong Kong’s Soho district, Lala is chef Franckelie Laloum’s debut solo venture—a love letter to French classics reimagined with modern flair.#### SERIOLE (Citrus-Marinated Hamachi, Dill Oil)A testament to Laloum’s Le Bernardin pedigree, this dish showcases his mastery over seafood. The hamachi, silky and pristine, is elevated by a citrus marinade that dances between tangy and sweet, while dill oil adds an herbal whisper. The balance is impeccable—each bite feels l

因為慶祝女友生日，就像大部份港人一樣會選擇好西食，當中法國菜會首選；第一次幫襯還是好穩陣的選擇了套餐有頭盤至甜品六度菜，前菜包括龍蝦仔沙律、牛肉他他麵包及法式刺身，這三度是很推薦，沙律竟然可以有兩種不同的醬，但又很配合，牛肉他他濃郁牛味配搭特制芥辣，刺身則新鮮yellow tail加自制清新醬汁，為餘下的菜打了很好的前路，接着的什菇肉酥皮合配以羊肚菌、豆苗及燒汁，就是略嫌咸了少許，主菜就選擇了佢哋signatue 燒雞加特制油，感覺好似海南雞飯的法式版，味道不錯，皮脆肉嫩而完全沒有脂肪，相信特別的雞款，結尾就是選了兩款甜品檸檬芝士撻及焦糖粟子cream 撻，還特別之前問定生日的人名，劃定碟加蠟燭，相當細心，餐廳環境舒適、燈光柔和、服務周到，餐具也特別訂製加上餐廳名，而洗手間也細心清潔及裝飾，價錢尚算適中，每位連加一$900，還可以接受（因為是法國主廚），同場也有不少外籍人士幫襯

Had brunch on Sunday at newly renamed restaurant called LaLa which was taken over by so called ex-Louis chef. We ordered Pate, scampi salad & steak tar tar as starters. The Pate en croute was so tough like keeping in the fridge for a while. The salad with scampi was OK with no surprise. The steak tar tar was nice and fresh. The main course was their famous grilled yellow chicken for sharing. The chicken arrived our table at 12:55PM but took 19 mins to chop and returned at 13:15PM. In result,

讚-嘢食係好有水準 他他熱狗既醬汁好開胃 肉切得好仔細 燒雞飯係必食 雞皮好香口 青口好嫩滑 甜品既paris超鬆軟 朱古力夠可可香又軟滑-環境都闊落 唔會太嘈同逼彈-餐前麵包係偏向濕密既質感 但唔太鍾意