影片
招牌菜
公司吃团年饭嘛，老板提议吃法国菜，非常之有创意！餐厅位于观塘的一栋工业大厦内，其实事先我是完全不知道位置的，如果不是同事带领，我相信都挺难找得到这一间餐厅。餐厅门口写著什么的Cooking School, 我相信是闲时变成兴趣班的那类私房菜吧！进入餐厅后你会发觉餐厅是非常的细小，大约只能容纳最多25人的大小吧。简约的装修带点欧洲的风格（我未去过法国，不知道法国的装修是怎样的，所以只能说欧洲的风格）餐厅的食物是需要预前一天告诉餐厅，而且没有咖啡或牛油提供。。。是日有4道不同的菜式，我则选择了普罗旺斯杂香草焗法国春鸡跟菜。南瓜汤味道偏淡的，没有很重的咸味或牛油味，但非常足料，每一啖汤都是充满了南瓜的纤维，是南瓜“浓“汤，推介之选。普罗旺斯杂香草焗法国春鸡跟菜。老实说，这道菜吸引不了我，没有浓浓的香味，并没有一种嗅到便很想吃的香味，卖相我相信你亦都看得到吧？法国菜最重要的是卖相，这道菜是没有美感的，鸡油弄得四处都是的。味道方面，鸡肉确实是煮得不错，挺嫩滑的，每一口都充满了鸡油。可惜的是你并不觉得这鸡肉的味道有何特别，香草是放了很多，但一路总是觉得欠缺了什么似的。伴菜的有蕃茄，这焗得很好，非常的香而且juicy。另外薯块跟红萝卜也不错，至于是否好像前人所说的令他克服不日不吃红萝卜的恐惧，我便不太赞同。法式焦糖炖蛋。是不错的焦糖炖蛋，焦糖作得不错，挺脆的，没烧焦掉了，所以没有吃到苦味，吃到底用看到云尼拿籽。本来是很期待这一顿饭的，可是这菜式未能给我惊喜。如果不是因为这顿饭是免费，我相信我会给差评
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It's my second time eating at Le Cafe Mano and I’m just very happy with the quality of food and environment there! My boyfriend and I were meeting our mentor and Le Cafe Mano was the first restaurant that came into our mind because we know Mano the Chef really gives his heart in cooking and the money charged will absolutely be spent on the quality ingredients but not expensive rent. In Hong Kong, it's so easy to spend hundreds of dollars on meals which turn out to be disappointing because so much money has gone to the overheads already. We started off with this lovely creamy pumpkin soup. Just wanna emphasize the size of this dish. It's not a standard size bowl but a large flattened dish so there's no feeling of “oh can I have some more” because Mano made sure we had enough warm soup before the main course. Coming to the main course, I really love this roasted chicken and all the interesting herbs on it! I don't know what they are but I know I love it very much! I usually hate carrots but Mano did magic on it. Seriously, I finished just everything of the dish except the bones and every bite was enjoyable! I thought the meal was perfect enough until I had this chocolate cake melting in my mouth. It's simply the best. It has all my favourite components of a dessert: super smooth chocolate mousse and a layer of crispy hazelnuts. It's as good as if not better than Jean Paul Hevin's. Mano asked if I wanted to have one more. A thousand yes!! I will come every day if I'm living just next door! I also look forward to more choices of 'comfort food' or home dishes such as French pies, quiche, crepe and pasta because a meaty meal is a bit luxurious on a normal day. Highly recommended for people who look for real taste and freshness from France. It's really the experience you're buying. You will not be disappointed and you will come again!!
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It has become my favourite private kitchen recently -- cozy place, light music, lovely tea and food. Private kitchen, so booking is essential. Here for lunch and there is only set menu which includes Soup of the day, then a main course pick 1 from 3 choices. Plus, unlimited fruit tea . Soup -- its a tomato potato soup. Not like the one by mum in chinese style, this is to blend the tomato and potato to puree, and thick, turned into French style. Just i think it sud add bit more salt, the taste isnt too outstanding. Grilled Chicken Fillet w/ mashed potato -- very crispy chicken skin that is extremely tempting me to forget what "fat" is! But the fillet is a bit too dry today, lost its juice which to be improved next time. The mashed potato is great! Great in portion also in taste. It is very smooth, with some random bigger potato dice inside so you know its freshly mashed by hand. Butter and milk were added so its thick, smooth and smell really good !! Just cant stop to have all! For the baked tomato, there is some fried garlic and herb on top which lighten it up!With no 10% service charge, lunch set here is 68-78 which is really a good price! I'd treat myself a little more next time with its creme brulee but make sure i leave some room in my stomach first....!
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have always been eating around central / TST / causeway bay, the usual. i was looking for a new place in a new area for birthday dinner. found cafe mano on openrice and was attracted by the setting of it being in an industrial building. co-owner fanny was very helpful to provide menu choice and adjust items on it. the place features an open kitchen, a medium sized open dining area with pastel green colored wall. quite a bit of heart went into the decoration to give a comfortable and rustic ambience. yet neat and spacious.the food: 1. pan fried foie gras: picked this as first course following the comment before. nicely done indeed. love the way the foie gras is firm and dry. and fried just enough to bring out the aroma. mellow!2. lamb chop: chef says this is "agneau" (little sheep) from france. they tag along their supply order with super high end hotels. tastes very smooth and tender, without any sheepy stink. i guess with good ingredient like this, you don't need great chef.3. steak: here is where the chef shines - particularly on top - in the sauce. the creamy green pepper sauce is based out of VSOP cognac. heavy duty french saucing! and equally great garnish choice of spicy seasoned grilled cauliflower. what a kick alongside the rich steak and sauce! french engineering at its best.4. the ultimate french restaurant test - coffee at the end. yes, even that was good. impressive for an industrial building.the catch: it was a slow night when we were there but this open kitchen may vaporize a bit too much if every table order a steak. trust that it can be fixed. lastly, as usual, french dinner tastes better with beautiful date - which i totally am, and have.
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今天晚上一家人到这家位于住处附近的法国私房菜，为太太庆祝生日，这天晚上没有其他客人，我们可以很轻松地吃这顿晚餐，也可跟店主夫妇畅谈。这里的厨师是法国人，店内的布置和餐桌的摆设，舒适简洁得来又很讲究，加上店主奉上很香的法国果茶，感觉好像是到了法国人的家里吃饭一样（事实也确是如此）。这天我们吃了以下的菜式：1. 香煎法国鹅肝 / 烟三文鱼鹅肝很香，煎得洽到好处，我最欣赏的是熟了的鹅肝，但却没有出油。过去所吃的鹅肝，若不是鹅肝中心部分太生，便是过火导致鹅肝熔解出油。这次所吃的鹅肝，实在非常不错。至于烟三文鱼，厨师在烟三文鱼上加上自制的忌廉，令三文鱼变得很滑和很美味，连平日不太喜欢吃三文鱼的小儿子都很快将这个头盆吃掉。2. 蜜瓜伴法国巴约纳火腿厨师采用了法国的巴约纳火腿，火腿的瘦肉较多，吃起来的感觉比较实在，甘香而不太咸，厨师更建议我在甜的哈蜜瓜上加上一点海盐吊味，配合起来非常好吃。3. 香草牛油烩法国田螺这道菜则比较一般，没有很特别的感觉。4. 法式洋葱汤我们很喜欢这个汤，厨师先在碟中放入法包，在上面洒上芝士，然后才加入煮好的洋葱汤。面包沾上了汤和溶了的芝士，再伴著洋葱汤来吃，非常美味。5. 银鳕鱼配法式白酒汁银鳕鱼煮得很滑，白饭配合酱汁来吃，很美味，不一会便给小儿子吃光了。6. 香煎鸭腿配橙酒汁鸭腿的肉松软，我很喜欢橙酒汁的味道，配上白饭来吃也很不错。7. 红酒炖牛柳这道菜是厨师花了最多时间的，又要烤焗、又要炖几小时，但美中不足的是牛柳仍有点韧。8. 自家制法式蛋黄酱沙律配红酒醋汁这个沙律最精彩的是那个自家制蛋黄酱，配上蔬菜来吃很香，想不到主菜后才吃沙律也很不错。9. 甜品是法式焦糖炖蛋并马卡龙小圆饼焦糖炖蛋的特别之处是厨师在炖蛋中加入了云尼拿籽，而马卡龙小圆饼也是用士多啤梨自家制的，不会太甜。10. 最后厨师为太太预备了自家制的生日蛋糕，很新鲜的芒果忌廉夹层，给我们很清新的感觉。W.K.
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