Le Vallon

又一间即将结业嘅餐厅🥲 Chef Ricky就快离开香港，要去试就快啲订啦！去到4月7号咋！！希望大家赶得切试试Chef Ricky手艺🙊餐厅位于上环，系中法fusion casual fine dining，环境唔大但舒服👍🏻 Chef Ricky曾喺唔少外国三星餐厅工作过，佢喺Le Vallon系One Man Band，一个人打理成个厨房，得两个电磁炉，犀利😮 呢度嘅服务就还好，唔会经常换餐具同斟水～ 佢哋星期五六日先有lunch menu，只系$488p.p.👀 性价比真系好高！♥ 餐包细细个新鲜焗起，拎上手仲热辣辣，外层好脆内里软熟，配上豆腐酱，尝到淡淡豆香同麦香😁♥ Miso Corn Soup, water bamboo, marinated eye yolk粟米汤浓稠细滑无颗粒，香甜浓郁🌽 食到奶油香，大概系落咗牛油🧈 好饮！ 面头仲有啲茭白荀，几脆嫩，我都系第一次食～♥ Hokkaido Scallop, cauliflower, pomelo 带子表面有界花同炙烧过，闻落好香，半熟同好嫩，配上淡口嘅椰菜花purée 反而衬托出带子嘅鲜味，鲜中带甜！配埋柚子肉更refreshing😛♥ Local threadfin, daikon, provencal sauce听闻嚟呢度一定要叫海鲜菜式，食材系每朝去采购㗎😉 所以我主菜就拣咗呢款🐟 鱼有两片，切得工整，鱼皮煎到好金黄香脆，鱼肉嫩滑唔嚡👌🏻♥ Barbarie duck, beetroot, yuzu kosho sauce条佬就拣咗Barbarie duck作为主菜，成餐饭呢道菜最为惊喜！摆盘同鱼𠮶碟差唔多，鸭肉微微粉嫩，多汁唔膻，个鸭皮劲香好好食！条佬好快就食哂，一滴汁都不留😹♥ Japanese Mandarin, amazake, caramel甜品清新，有泡沫同脆片喺面好靓～ 整体唔腻，日本蜜柑清甜配上少量焦糖酱都唔会过甜～餐厅推荐度：7/10呢个价钱系几抵🙊 想食就趁早book💪🏻…查看更多

上环乐古道一间看起来很低调的餐厅，却是曾任米之莲餐厅大厨的秘密厨房。大厨于多间米之莲三星的餐厅任职过，最后选址乐古道开设自己的餐厅，主打日法fusion菜。从Tasting Menu食材的创新配搭就看得出厨师的心思，菜式也会因应季节而改变，为客人带来新鲜感😉-TASTING MENU-🐟Tea Smoked Eel, egg plant broth with mountain Yam烟熏味的鳗鱼带有茶香，味道浓郁得黎又有清新感，加上口感爽嫩，食落去眼睛会有”瞪”一下的惊喜。底部的山芋有烤过的香味，跟矮瓜汤很夹。-🦑Squid, shrimp roe, roasted cabbage朋友跟我都认为这个dish是全晚的highlight。酱料是混合了虾子的蛋黄酱，配上烤得刚刚好过的墨鱼，没想过这配搭可以咁甜咁有鲜味。一放入口空气好像静止了几秒，叫你闭上眼睛慢慢欣赏佢，然后一直好想追食，但又不舍得食晒的感觉。-🐙Octopus, Orzo pasta, borgata 八爪鱼质感唔会令人失望，系烟韧得刚刚好的口感。小米型的意粉口感都很特别!-🦆Fresh Barbecue Duck, dried carrot,preserved plum超浓味的鸭胸很juicy，不会有干同鞋口的感觉。preserved plum的酱汁很清新，解腻一流。烤过的萝卜丝很鲜甜！-🍨 Persimmon, Amazake, sunflower seed甘酒味雪糕，配以焦糖酱汁和葵花籽，是令人不停想追吃的配搭。…查看更多

Loved loved loved this small restaurant that was tucked away wt the corner of Lok Ku Road. It's a bit of a walk from the MTR station, but definitely worth a visit!Dinner Tasting menu ($880 per person)🦀 flower crab on cauliflower with citrus jelly with shiso kombuLocally sourced flower crab has a distinct sweetness to it, so when paired with the creamy cauliflower puree, and the citrus jelly, it was 100% an explosion of flavours. Each layer of flavour did not overpower the other and was a great starter. 🥥poached leek with salmon roe, coconut cream and lime leavesThe stem of the leek was poached to perfection. It basically melted in my mouth. Loved the combination of coconut and lime; it tasted refreshing yet warm at the same time. The salmon roe added a bit of texture to the dish. 🦑 squid in sichuan pepper oil with uni and sweet cornDefinitely a fusion dish that did not disappoint!! The squid was very tender, and perhaps with the aid of the sichuan pepper oil, it tasted even smoother. The sweet corn and uni balanced out the peppery flavour of the sichuan pepper oil. I was impressed at how pungent the sichuan pepper flavour was yet it did not seem too oily. 🍄 abalone and mushroom on white beans and lardoOne can never go wrong with slow cooked abalone. The white beans were a taaaad bit too hard for my liking, but it was able to soak up the abalone and mushroom flavours very well. The lardo on top was an interesting touch since it added a creamy texture to the beans. Perhaps why the beans were intentionally made a bit crunchier instead of the mushy texture I was more used to. 🐦 pigeon and eggplant with scallop on five spice jusThe variety of methods in cooking eggplant within this dish was amazing. Loved the texture and the flavour of the pigeon but felt like the five spice jus kind of took away from the original taste of the pigeon. It was however, a good match with the scallop. 🍋 loquat with yuzu granite and cheese foamI'm personally not a fan of any type of granite, but I appreciated them mixing cheese foam with refreshing flavours like loquat and yuzu. Overall a great meal, with good service. If I had to mention something that I did not fully enjoy, it would have to be the tofu sauce for the bread. It was a bit too runny, which made it a strange choice for the bread. Nonetheless, the bread tasted amazing even on it's own. They change their menu from time to time, so I will be sure to revisit again. …查看更多

平日Lunch的法国餐价钱已人均$1000起跳，今次光顾Le Vallon的晚餐，6道才是$880，性价比极高手写的是日菜单，绝对感受到大厨的诚意先送上自家制的面包，外脆内软，牛油软Local flower crab, cauliflower, citrus jelly, Shiro kombu大厨用上本地花蟹，配上微酸的果味啫喱，上面几支是炸脆了的昆布，鲜味得来十分清新Leek, salmon roe, coconut, lime leave底下是大葱的茎，想不到烤完后十分香甜，配上咸鲜的三文鱼籽Squid, uni, corn, Sichuan pepper鱿鱼煮得十分软腍，加入了川椒油，中西合璧Abalone, mushroom, white bean, lardo软腍的鲍鱼，蘑菇汁香得来不会太浓，不会抢了鲍鱼的味道，白豆吸收了蘑菇和鲍鱼汁，好好吃！加$250多一道鲈鱼，外皮香脆French baby lamb, spring vegetable,anchovy & mint lamb sauce煎羊仔架，腍嫩，真的baby!最后是Japanese strawberry, jasmine tea mousse, caramelized yogurt, Chinese hawthorn compote平日朱古力/抹茶的mousse就食得多，茉莉还是第一次，好清新的花香！总括而言，虽然位置有点偏僻，要行点楼梯，但小店的木系风格，座位少少，上菜速度不快不慢，反而有种酒店法国餐厅比不上的温馨气氛。还是会再来的一间小馆！…查看更多

朋友说请吃饭要我自己选择餐厅，我在FB上看到这家餐厅的餐单，虽不很喜欢Testing Menu 但是还是决定给自己机会一试。 因为最近太多的米星让我失望！ 厨师水准，食材，创意又不失传统。非常好的一次用餐经验。值得大家去尝试一下。面包做得非常好，前菜每一道都各有惊喜，乳鸽做得相当嫩，口感也很好👍喜欢美食美酒佳肴的我，感恩碰到这样好的餐厅，厨师的用心制作，食材水准，虽然是小店，但是用餐气氛非常舒适温馨，踏踏实实的吃一餐好的晚餐。…查看更多