Neighborhood

营业中

休息中

My buddy V and I are meeting up tonight for his early birthday dinner. Since he will be spending his birthday week in Tokyo, we thought we should get this one out of his way quick before he starts peppering himself with all the good food in Asia's gourmet capital later next week.I love a food menu that is short and sharp so I don't have to spend half an hour flipping through the pages. Neighborhood has exactly that, with just 21 short descriptions based on what's fresh and seasonal from the mark

This place location is a little hard to find, but their food quality is one of the best in central at a reasonable price. Their oyster are huge and fresh! Truffle chicken and fish is a must try, but I think you need to reserve it in advance. Uni risotto and pasta also good! Only thing is that they do two seatings which is sometimes too early or too late for me!

老闆請客，佢預先落左order,所以我都唔知食物名同價錢。不過該餐廳食物選擇唔多，好易估。黑色既係松露，入口好香～底部係sashimi海膽好鮮，味道濃。risotto 好creamy ,但唔會溜。意粉應該係手製，算彈牙。環境：暗暗地幾relax服務：職員無咩笑容

初初開的時候很想試，想經常爆，訂唔到位，在差不多忘掉這間餐廳之際，又有朋友提議去，還輕易訂到位添。 Neighborhood 整個定位是casual fine dining，它在一條橫巷之內，低調、cozy ，菜式經常更換，價錢不貴，裝修有型有款，服務親切；觀乎顧客群都是ABC多，幾個女仔，幾個男仔，似乎適合三五知己聚會，不適合情侶，因為比較嘈。 yellow fin tuna confit “ventresca” 煮熟了的吞拿魚，加上青椒，橄欖做成的一道醃菜，酸味味都幾特別。 Pickled Beef Tongue /Leeks/truffle 薄切的牛脷加上大蔥，雞蛋碎，賣相好靚，truffle 唔會太多，冇搶晒其他味，好食。 Roast lobster/girolle/sweet corn 正常龍蝦味，可惜唔夠熱，同埋如果粟米可以多啲就好。 Sea urchin capellini”carbonara” 呢個唔得，以為”carbonara應該是撈勻啲海膽嗰款，但原來是舖在面在加芝士焗少少，個capellini 冇味，海膽鮮味亦差少少。 Daily meat /roast pige

M姐姐深知松露乃XO仔最喜愛食品之一 ，所以一發現其公司附近剛開業o既意大利餐廳「Neighborhood」於新張期內以低價推廣鮮刨白松露，就第一時間通風報信，小肥亦急不及待，即時訂座，拉埋父母一同試食 。其實去食飯之前已經上網查過地址，無奈「Neighborhood」實在過份隱蔽，於漆黑晚上，店舖門面唔多起眼，側旁又有棚架遮擋，就連貴為「中環通」o既大肥爸爸都搵到要放棄，三人更於幾幢私人樓宇間崎嶇o既梯級上迷路 ，最終不得不與餐廳職員通電求助。「Neighborhood」室內環境雖然頗有時代感，但由於燈光昏暗，要欣賞裝修都唔係咁易。餐廳門口有個酒吧及幾張高櫈，其餘散座大多為半梳化式方形餐桌，只有蠟燭照明，情侶光臨應該會覺得好有情調，不過枱布都冇張就好似差咁啲野 ，衛生舒適度都被打折扣。入座後不久，小肥先點咗枝西班牙汽酒「Castell Sant Antoni」黎襯托吓氣氛。因汽酒每杯售價為$90，每樽則為$480，三個人飲一枝又唔算過份，所以就索性叫一樽。處理好飲品，帶上白色手套o既外藉侍應生Cliff哥哥隨即呈上白松露 ，並詳盡地講解餐廳為慶祝新店開幕，現正以每克$27優

成日周圍食(平至貴都有值得食嘅野), 雖然我寫食評唔算多(因好忙放工已攰到死, 所以有精神先寫), 100篇內唔多過5篇喊樣, 但呢間真係令我不得不一個月後(1月7號食)都要寫返狠狠俾個喊樣!!!首先位置超隱閉, 連我係中環返工上環住嘅都要重複狂兜圈都揾唔到, 跟著打去幾次都係揾唔到, 最後已兜咗唔知幾多次先揾到, 要多謝接電話後生女侍應係門口揮手我地先知係個度~之後去到, 睇極個menu問老d個個女人侍應, 佢都解釋唔到個個dish係乜, 最後知道因為碟碟餸真係難以形容~ 想用Openrice d reference黎點菜, 點知個menu轉咗, Openrice寫個d main dish無樣叫到~Tartare Truffle $145, 生牛肉牛他他, 有少少松露香嘅~Chicken Fried Frog Legs $135, 唯一一樣ok同出面少有(因唔係人人接受到食田鷄), 配埋個酸汁, 唔配都ok, 但得幾隻~Handmade Tagliolini $135, 見到呢碟野真係火到黎, 好少見到一碟野未食已O嘴黑面, 呢碟野係佢地推介, 黎到原來係一碟碌熟咗嘅"handmad

中環蘇豪秒秒在變天，餐廳小店倘若一不留神站不住陣腳的話，隨時都會被秒殺。去年年底才加入蘇豪這個大家庭的 Neighborhood 亦深明此理，因此只以低調和簡樸的裝潢示人，反而將焦點放在食物之上。蘇豪的餐廳不少以華麗見稱，但Neighborhood 卻完全沒有那種高不可攀的感覺，氣氛輕鬆和隨意，與其親切的歐陸家常菜不謀而合。Neighborhood 的食物着重跟朋友分享，餐牌內十多款菜式全部都是小碟形式，一百多元便有交易。餐牌每星期會更新一次，特別體貼愛追求新鮮的香港人。 香辣牛肚肉凍, 4/5本來我是沖着她們的一道焗牛肚而來的，不過今期餐牌轉了，香辣牛肚肉凍也唯有招單全收。以往曾吃過各式各樣的肉凍，但還是第一次吃牛肚肉凍，感覺十分新鮮。肉凍的口感相當特別，既有牛肚的爽脆，亦有啫喱狀的肉湯那種軟腍，絕對是款不錯的冷盤。 酥炸田雞腿, 4/5小店的招牌菜之一。菜式的英文全名寫成 "chicken deep fried frog legs"，我忍不住請教了侍應究竟炸田雞跟雞有何關係？他呆了一會，最終説應該是採用了炸雞的烹調方法。田雞腿炸得酥脆無比，肉質嫩滑，味道的確有點像炸雞，倘若醬汁

Suggested this restaurant to a good friend to celebrate his birthday and made reservations for the 6:30 seating.  Really looking forward to trying the restaurant due to reviews I've read and previous experience at On Lot 10.  Walked in about 5 minutes early.  We were reminded by the hostess that we had to return the table at 8:15, which we were fine with (little did we know what was in store for us...).  The restaurant overall is small and intimate.  It's not on Hollywood Road, you have to walk

Spent some time finding this restaurant and ended up asking directions from the shop next door. Turned out the entrance was in the back, on the little Memorial garden for Sun Yat San. Too bad they gave out a Hollywood Road address with no other directions. The people behind us were also late looking for this place. So we were late. This is a very busy restaurant with two seatings and we had to wait 20 minutes, and which was 30 minutes beyond the second seating time we booked. So despite the wait

早陣了有很多新餐廳，小妹胃納有限，實在沒有位置可以逐一品嚐；而Neighborhood，是早陣子想去的，但那天沒有營業，只好改天再來。於是，這天放工沒事幹，就來品嚐這裡的食物；Neighborhood的大廚是David Lai是來自On Lot 10的，想知道味道如何? 看看下文吧。環境方面非常的簡約，簡約中帶時代感。先來些麵包，質素方面還不錯，包身頗軟的。Wagyu Tartare/ Fourme d'ambert $130用了和牛來做tartare，牛味是濃郁的，質感比較膠，而且牛的大小可以再細些，入口感覺其實有點怪怪的，調味上亦可以加多些香草之類；因為沒有蛋黃，所以未夠濕潤；雖然這款tartare的沒平日吃的tartare悶，但味道上我還是比較喜歡平日吃的那種。Wild boar Garganelli $130自家製的garganelli, 份外有口感, 帶著輕輕的蛋香; 而那wild boar帶著濃郁的肉香, 肉質很軟, 入口溶化, 簡單但美味。Mushroom veloute $98香氣樸鼻，味道上亦充滿了菇菌香，當中加入了不同的香草，味道很複雜；質感剛好，不會太濃稠亦不會太

At the spot where I had celebrated my birthday with a bunch of close friends 2 years ago, Chef David Lai, the man behind Bistronomique and On Lot 10, took over the place and turned it into his new hideaway around the corner of Hollywood Road.We were seated at the hidden private room at the back. It was nice to stay away from the crowd but still being able to enjoy the vibe.Bread was served before we placed our orders. Better if it came out warm. The server was quite keen on giving recommendation

For our first taste of Alba white truffles this year, Big and Small picked Neighborhood, a newly opened joint by Chef David Lai from Bistronomique and On Lot 10. The quaint and modern restaurant is situated next to a little park and quite hard to find at first. Once we were seated, we were presented with a bowl of "white diamonds" nestled on uncooked rice. We were like little kids at the candy store, so excited to pick our own truffle! Their truffles were HKD 26 a gram and weighed on a digital s

A very neat contemporary fusion French/Italian restaurant - newly opened next to Club 71. Definitely a hidden jem which is getting popular. The place has a contemporary gallery feel - minimalistic yet with dark gray concrete colour, and yet sleek furnishing. Dim light sets the mood . Glasswares stylish. I kinda crashed my buddies' dinner as I had an hour between dinner and drinks. So I went there full - just tried their wines. The services were very attentive and staff friendly. They could also

走過繁華的街道，轉入小巷，到了百子里公園，來到了巷尾的這家餐廳Neighborhood。簡約的門面，有一個親切的名字。這夜即興的來晚飯，沒有訂座，侍者很快安排我們到吧檯坐下，還細心的解說餐牌。先來一碗蘑菇湯，香氣撲鼻。一朵黃花落在蘑菇片上，細膩的賣相反映出廚師的用心。風乾火腿配馬鈴薯麵疙瘩，麵疙瘩軟稔，醬汁清淡，讓火腿發揮其鹹香。一濃一淡，配搭得宜。牛骨髓意大利飯，粒粒骨髓混在飯內，甚有咬口，而且淋上了肉汁，濃淡適中。如飯粒再硬身一點會更好。白汁燉牛頭肉，當侍者介紹時，還是忍不住想像菜會是怎麼樣的，上菜時看似普通，食下去卻有意外驚喜。肉煮得非常軟稔，會在口內慢慢化開。配菜也煮得恰到好處，醬汁剛好到位。甜品選了朱古力蛋糕，簡單的賣相像個調色板，切下去的那個厚度已感覺到朱古力的濃。食下去真的非常濃郁，滿口都是黑朱古力的香味。結賬時，店家還送上小甜品，是用蔗糖做的小蛋糕 (canelé) ，內裡非常鬆軟，忍不住想多食一口。 餐點平均價錢都在$180以內，大小如tapas相約，價錢合理，而且服務真的很貼心。大家不妨一試。

Tucked at the back street of Hollywood Road on a a quite corner, it was the newly opened Italy restaurant which owned by famous local chef David Lai who running several restaurants and bakery in Hong Kong. With a solid reputation for providing comfort eating rather than frivolous fine dining , David is also the owner of French cusine Lot 10 in Sheung Wan.The dinner was divided into two time section and we went for the first section from 6:30pm. Step in the doorway, we found the restaurant simply