Moxie (已結業)

Moxie @moxie_hk 📍：中环遮打道16-20号历山大厦2楼203号舖🚗：中环地铁H出口 步行3分钟📞：+852 2718-8211💲：~HKD630/head for dinnerFood quality👌🏼：Black Tiger Prawn Cocktail, Ora King Salmon, Signature Menu $1088, lean-Marc Brocard, Chablis. "Saint Claire" Burgundy 2020, Yves Cuilleron, Crozes-Hermitage, Rhône Valley. France 2019, M. Chapoutier, Muscat de Beaumes de Venise. France 2018❌：Potato and porcini veloute, cheese and onion tart, spice custard Slice总结：🤔一间我唔系好推荐嘅中高档餐厅 我个人系见信用卡有买一送一优惠先去试 但试完觉得麻麻地就肯定唔会以正价嚟试 不过佢个signature menu包三杯酒 以性价比去睇又唔系难以接受嘅😅🤔我觉得最大问题系佢嘅菜式系零深度 呢个价钱嘅餐厅 好唔好食其实好主观 但呈现出嚟层次感就客观啲 用唔同材料去制作一碟菜式 但出嚟嘅味道系好单一 咁其实都几失败下🥲🤔Black Tiger Prawn Cocktail同Ora King Salmon算系最正常 冇咩特别连好食都未到 普通 主要系酱料配搭唔夹 成件事好似一对就快离婚嘅夫妇貌合神离嘅状态😓🤔呢个set配咗三杯酒 酒🍷就本身质素算合理 但同菜式冇好好哋融合埋一齐 😨Potato and porcini veloute, cheese and onion tart同spice custard Slice真系一碟比一碟难食 尤其系个芭菲蛋糕配蜜饯甘橘皮 食甜品🍮应该系觉得幸福 但呢碟系食到我有点辛苦😨最尾仲送咗朱古力🍫小点 建议唔送好过送 细个成日食金币巧克力质素😨以呢个价钱计装修环境 服务摆盘都系唔合格 唔好食同时又唔够打卡 基本上冇嘢惊喜 继续阅读

返工附近一直想试，一试有惊喜⋯⋯有水准西餐一试难忘会再去，因为我食素的关系这个午餐都是食素，原本是有甜品的但是我叫了咖啡总括嚟讲这间餐厅不算很大，但是很正很舒服很宁静，每次早餐的时候都见到满满的人午餐订了位不是太多人，1:00左右还算可以，由于本人都是在附近上班的这个素食餐，我叫了一个洞汤粟米的给一个蔬菜的午餐加也十分好吃，我朋友之后是沙律做头盘，他说也不错芒果同埋虾也非常新鲜，如果下次有机会想试吓晚餐或者早餐 继续阅读

今次Moxie HK 与本地纯素饮品品牌 Mother Pearl 一齐合作推出嘅时令下午茶餐！(下午茶套餐供应时间为每日下午3时至5时)Afternoon Tea set包两杯饮品及由来自英国嘅餐厅行政主厨 Michael Smith 设计套餐嘅三款咸点 (包括：Grilled Black Tiger Prawns, Buckwheat Falafel (无麸质), Tartelette of Japanese Fruit Tomato (纯素)，我哋私心推荐”烧虎虾”及”日本蕃茄挞衬茄子蓉”，两个用嘅食材都好高质、好新鲜🤩 而四款甜点 ，包括Matcha Pavlova (无麸质), Chamomile Mille-Feuille (纯素), Milk Tea Cake (纯素，含坚果), Lamington (with plum gel)。而甜点我哋就推荐”奶茶蛋糕” 及”法式千层酥”，两个甜点都唔会太甜，大厨果然有功力👍🏻而饮品我哋就拣咗好有港式茶记嘅”鸳鸯2.0”，系一款由咖啡、茶、黑带糖蜜和茶啫喱混合而成嘅产品，同埋”Matcha-cha”，有红豆蓉系面和抹茶珍珠，两杯饮品加埋个Tea set 打卡 一流👍🏻 我哋最欣赏嘅系饮品有谂过要配合呢个下午茶餐而调节甜度，净饮可能会觉得不算太甜，不过衬埋个下午茶嘅甜点就刚刚好😍总结今次个set包嘅咸/甜点款式多，又健康，而最紧要嘅系呢个set都系秉持住Moxie HK 嘅理念不含乳制品，啱哂素食或肠胃容易受刺激嘅人土享用🥹 餐厅环境又舒适，啱晒约埋三五知己一齐享受一个悠闲下午😌 我哋诚意推介俾大家试吓呀～ 有兴趣嘅朋友仲有记得七月尾之前去啦🤓 继续阅读

[ Moxie | 中环 ] I’ve passed by this restaurant on various occasions whenever I’m at Landmark. I finally decided to stop and try out their Early bird dinner which is $248 +10% for their soup of the day, a main, and an option dessert for $68, both of which were not available on the a la carte menu. We all know about Shane Osborn and his success in HK through his time on The Final Table. This is another (lesser known) restaurant of his that focuses on plant-based food to promote sustainability for the environment and our bodies. Whenever someone thinks of plant-based food, they immediately think of bland, boring, basic dishes with tofu and beans. Here, every dish is vibrant and full of colours but the flavours are also the same standard you would expect from any other restaurant. Being plant-focused just means they have to be even more innovative with their dishes and ideas. Aside from being a meat-free restaurant, they are also dairy-free, which is great for any lactose-intolerant person. But being an avid lover of butter, cheese, and milk, I was afraid the dishes would not appease me. But they managed to reimagine cheese and cream with coconut cream and an assortment of nuts. —— —— Vichyssoise ( chilled potato leek soup) I was sceptical when trying this but not only is the presentation beautiful, the taste is phenomenal. The Vichyssoise is a traditional French soup that is basically a cold potato and leek soup. It takes the hearty, and comforting bowl of soup and reimagines it as a refreshing yet creamy soup, perfect for the summer. The head chef Michael Smith added this dish to the menu solely for this reason, as summer approaches (or just being in the extremely hot 40°C weather), this is the soup we are craving for. Okay, the actual soup is surprisingly flavourful with a savoury, deep taste as if they used a highly concentrated vegetable or even animal broth. But no, they only used filtered water. The consistency is creamy but loose and the addition of arugula oil lightens everything and makes it very herbaceous. The bits of potato are perfectly cooked and its soft, fluffy texture contrasts beautifully with the crunchy and crisp croutons (with a strong herb taste). I actually enjoyed this soup more since it’s cold as it highlights the salt more and makes it more appetising. I highly recommend trying this as I don’t think you can get it anywhere else in HK. —— —— Fukuoka Udon For main, I opted for their udon noodles which are not made in-house but specially made in Fukuoka and then shipped to Moxie. They present in two bowls; one with the noodles and some broth, one with the actual broth and toppings. I recommend adding the noodles one bunch at a time into the broth and toppings like tsukemen as the broth is quite viscous. The noodles are really soft and chewy and the perfect thickness so you can get a firm bite but won’t hurt your mouth or fill it with noodles and they cling onto the broth very well. The broth is quite interesting as it is thicker than other noodle soups and you can tell they used cornstarch to thicken it and give it a glossy sheen. They make their own dash with fish bones so the taste is very pronounced and deep. Toppings included some tender edamame, chewy but small yuba (tofu skin) pieces, soft tofu that absorbed the broth very well, and some pungent scallions that gave a great contrast with the mild and warm noodles. Portion-wise, it is very generous and perfectly filling so you will be well satisfied and can eat their desserts. —— —— Mille Feuille Instead of staying with the menu, I opted for this mille feuille which the sous chef (also the pastry chef) says is their most ordered dish. I believed him as he was the pastry chef from Belon which was debatably most known for their show-stopping, mouth-watering mille-feuille. This mille-feuille features Garigette strawberries from France which is the perfect amount of sweetness, a coconut cream, and a chamomile pastry which is made by a local vegan bakery in Prince Edward called Bien Caramélisé. The coconut cream is very delicious and fluffy and tasted phenomenal with the shattering puff pastry made without butter but has so many layers! So cool how these three simple elements are this delicious. This dessert is also vegan which surprised me as I never knew desserts could taste good without butter and cream. The only downside is the portion which I wanted to be bigger as it does not feel heavy or filling at all 🤪—— —— Lamington I also tried their Lamington which is available on their tea time menu at $44 per piece and let’s just say this is probably the best piece of cake I’ve had this year. The pastry chef also told me that this was the same recipe for the birthday cake served at Belon before. Glad to have been able to tried it. Like the mille-feuille, this dessert only has 3 parts to it and highlights the restaurant’s motto that “less is more”. It starts with a vanilla sponge cake that is incredibly moist due to the secret ingredient (mayonnaise! so not vegan but it is dairy-free) with a layer of thin blueberry jam for some fruitiness. This is then covered in a decadent and rich chocolate ganache and then coated with desiccated coconut for some crunch and extra flavour. —— —— 推介 🙆🏻‍♀️💬 Overall, a great mindful experience learning about plant-based cuisine. The service could be improved upon but I understand they are short-staffed. The environment is peaceful, relaxing, clean and perfect for any business luncheons or catch-up with friends. 🗓 Revisit? ✅ ⭕️/ ❎ 继续阅读

第一次去过之后就喜欢上这餐厅了，虽然在甲级写字楼，但冇华丽装修，地方亦唔大，其实系小店㖭，因唔系室内，用餐会见到行人，但又唔会互相打扰，平平实实，服务又周到，有说唔出嘅好感，当然食物质素高亦加分，当日系周日6点，人不多，用餐绝对系享受。当日冇叫set，散叫三道，自由选择但道道精品。◇ 𝘏𝘰𝘬𝘬𝘢𝘪𝘥𝘰 𝘚𝘤𝘢𝘭𝘭𝘰𝘱 𝘢𝘯𝘥 𝘉𝘬𝘢𝘤𝘬 𝘛𝘪𝘨𝘦𝘳 𝘗𝘳𝘢𝘸𝘯 - 𝘱𝘦𝘢, 𝘢𝘳𝘵𝘪𝘤𝘩𝘰𝘬𝘦 𝘤𝘩𝘪𝘱𝘴, 𝘮𝘢𝘭𝘵 𝘷𝘪𝘯𝘦𝘨𝘢𝘳北海道带子、虎虾、碗豆、朝鲜蓟脆片、麦牙醋这碟最引起小编注意嘅系作为配菜嘅朝鲜蓟，有「蔬菜中的贵族」美誉，系意大利菜肴常用食材，美味及营养丰富，炸成脆片更好口感，配上麦牙醋少少酸味更觉开胃，亦更能特出带子同虎虾鲜味◇ 𝘛𝘦𝘳𝘳𝘪𝘯𝘦 𝘰𝘧 𝘑𝘢𝘱𝘢𝘯𝘦𝘴𝘦 𝘓𝘦𝘦𝘬𝘴 𝘢𝘯𝘥 𝘕𝘰𝘳𝘪 - 𝘴𝘸𝘦𝘦𝘵𝘤𝘰𝘳𝘯 𝘷𝘦𝘭𝘰𝘶𝘵𝘦, 𝘵𝘰𝘯𝘣𝘶𝘳𝘪, 𝘸𝘢𝘴𝘢𝘣𝘪韭葱紫菜卷，甜玉米酱，素鱼子酱，山葵这碟印象最深刻系𠮶卖相，超靓，另外𠮶黄色甜玉米酱超香甜，最后全部食哂一滴不留😍◇ 𝘍𝘦𝘳𝘮𝘢𝘯𝘵𝘭𝘦 𝘖𝘤𝘵𝘰𝘱𝘶𝘴, 𝘮𝘪𝘴𝘰 𝘦𝘨𝘨𝘱𝘭𝘢𝘯𝘵, 𝘤𝘢𝘱𝘴𝘪𝘤𝘶𝘮, 𝘻𝘶𝘤𝘤𝘩𝘪𝘯𝘪南澳八爪鱼，味噌茄子，红椒酱，翠肉瓜整碟以红绿黄颜色呈现，卖相好靓好吸引，已经赢咗一大步，另外翠肉瓜𠮶种爽口又有咬口，少见但用得其所，而主角八爪鱼，嚟自澳洲南部珀斯Fremantle ，熟成程度刚好保持肉质爽口，烤过令味道更香，味道浓郁嘅酱汁令整体味道提升◇ 𝘊𝘰𝘤𝘰𝘯𝘶𝘵 𝘢𝘯𝘥 𝘊𝘢𝘳𝘥𝘢𝘮𝘰𝘯 𝘙𝘪𝘤𝘦 𝘗𝘶𝘥𝘥𝘪𝘯𝘨, 𝘨𝘰𝘭𝘥𝘦𝘯 𝘳𝘢𝘪𝘴𝘪𝘯𝘴, 𝘱𝘪𝘴𝘵𝘢𝘤𝘩𝘪𝘰, 𝘢𝘭𝘮𝘰𝘯𝘥椰子豆蒄米布丁，金葡萄干，开心果，杏仁其实米布丁系极大众嘅食物，但系可能加咗椰子豆蒄，味道真系有惊喜，越食越好味，不过小编觉得它绝对衬得起高贵玻璃器皿，碗真系差咗少少😅 继续阅读