One Thirty-One

营业中

休息中

有說「全球五十間最佳食肆」名單不必盡信，因為只是歐美人的一場遊戲，不必當真。而 one thirtyone 是其中一年列入名單的一家餐廳，乍聽有點保留。不過最吸引我的是餐廳獨特的環境，香港少有。所以特別選下午到來，可以一覽美景。晚上天黑黑的，海也望不見。恰巧當天有一群外籍人仕辦派對，氣氛頓時熱鬧起來。開瓶費: $300只設訂檯，沒有 walk inWhite Asparagusserrano ham + sweet peas + corn以竹林為主，味道不太特別。當前菜清一清口Obsiblue prawnnage + cauliflower + raisin + almond這個蝦湯很濃郁，蝦肉好味，讚Black angusheirloom carrot + shallot + parsnip foam賣相仍然以竹林為主，有點老土。安格斯牛不出色，作為一道主菜，我覺得不合格。我以為我要求太苛刻，後來看到派對有2人都不約而同對該安格斯牛有微言，我想我不是唯一一個苛刻咀刁吧。Chocolate rapa nuiblood orange + blue berry + hazelnut賣相很吸

呢間餐廳上個月去完,今日都記得個味道。係十分推薦生日或紀念日去~首先間餐廳比較遠,有車人士會比較方便(但就吾飲得酒), 環境十分之清淨, 大花園+無敵海景, 十足置身於外國之於食物, 足有晚餐供應同只有一個選擇(SET MANUAL), 但每個月會吾同首先係個頭盤黎個 caviar potato hot & cold , 魚子醬加上凍熱2種POTATO 口感非常之夾, 十分合適開胃之後上左個scampi, 加D Carrot 同 Passion Fruit, 蝦好清爽,但本人對PASSION FRUIT 不太喜歡 (但戀體十分不錯)之後再有1個monkfish scallop, 一個幾得意GA 海鮮CROSSOVER~但份量比較小主菜WAGYU, 肉質非常JUICY有哎口! 十分推薦! 但美中不足係份量也是比較小~難以滿足大食量~最後上個Mint pot, 好有特色, 係一個MINT 巧克力GA 甜品, 非常有心思~總結呢餐十分滿足, 而且主廚會有很多OFF MANUL GA DISH, 當然係每次都吾同~ 呢點就留番比大家空間去試下。而且主廚會在每一道菜上的時候會詳細解釋給食客。每人

March 16 has always been a special date, and 16/03/2013, I had a rendez-vous with One Thirty-One. I have first come to hear about this restaurant through the blog of one of my favorite food blogger where he complimented this restaurant to be better than Caprice. Due to its location, it took me 3 years before I really came on this night.At the first sight of it, I thought I had left Hong Kong. One Thirty-One was located in the middle of nowhere, housed in a 3-storey villa! Stepping through the ga

Like a luxury vacation, gather good friends and spend the afternoon at 131. The food is devine and hassle free, cause the chef chooses and prepares it all for you. Our group often bring the kids and some balls and such for them to play in the yard. Can order pizza delivery for the kids. There is a small beach where they can explore while adults watch from the verandah.I've been here many times and the food is always absolutely delicious. From fancy to simple... I can still taste the tomato b

一年兩度的城中飲食盛事《Restaurant Week 香港餐廳週》又來了! 也是時候跟大家分享一下「檸茶」於上回「餐廳週」中最佳的用餐體驗, 這次的幸運兒是一家鮮為人知的神秘餐廳 － one-thirtyone。相信很多人和「檸茶」一樣, 從來未聽過這家餐廳的名字, 但 one-thirtyone 卻成為上回「餐廳週」中首家宣告爆滿的餐廳, 說的是於未公開接受訂座時已經爆滿, 說得清楚一些應該是最優先訂座時 (即接受 DiningCity VIP 優先訂座之前) 已經爆滿, 聽說是一小時內的事, 情況就跟過去兩回的 BO Innovation 一樣, 但至少 BO Innovation 是一家著名的星級餐廳, 而今次 one-thirtyone 的爆滿情況則引來眾多 Restaurant Week fans 的高度注視, 並為這家餐廳披上神秘面紗。果然, 皇天不負有心人, 於某次進入預訂系統期間, 給「檸茶」發現了這家長期爆滿的 one-thirty 由 "Fully Booked" 變成 "Book Now", 於是便以極速預訂了相信是城中僅有的兩個位置, 並隨即改變原有行程,

We three feasting adventurers journeyed out to 131, via MTR, then taxi. It's not the easiest to find, even for a taxi driver, especially the dirt road down to the actual building. Better signage would be great. I wonder if they would give any thought to providing a boat/wharf arrival/departure. That would add to the evening's experience. However, the meal was worth it. It was a 6-course set, all featuring meticulous presentation and quality flavors. Because they grow their own vegetables, the re

One Thirty One is snugly tucked away in the suburbs of Sai Kung, so if you ever find yourself lazing around the area over the weekends, do drop by one-thirty-one for lunch or dinner.Reservations are essential. There is a choice of indoors or outdoor dining (I would not opt for the latter in summer months unless you want to be the collateral dinner of all insects and mozzies of the vicinity)There are not a huge number of dining tables so be prepared to be pampered with attention by the waiters an

朋友極力推介，於是訂了檯同女友食飯環境不錯，餐廳分為戶內和戶外，加上私人草地 (可以帶寵物一齊來玩)和無敵海景。唯一美中不足是晚上七點鐘才開門營業，如果可以提早半小時開門讓客人拍照或看看風景，這樣就非常完美食物方面，用心制作、每道菜無論配搭和裝飾都有一定的心思 。環境十分優美，很有身在法國鄉村的感覺位置都幾偏辟每晚只得一個 Set menu、每個月轉一次。但美中不足是餐牌上沒有價錢，我同女友一路食一路驚基本上每道菜大廚都會出來介紹和怎樣食法蝦的火喉控制不錯、但蝦膏有點腥和飯凍了點Pigeon 有水準，但 orzo pasta 就好像欠缺了甚麼調味，不能夠把整體的味道提升。 賣相不俗、可錯唔夠熱和 flavour 唔夠當晚的甜品，整到好似早餐一樣

I've been wanting to come here for a long long time but it was hard to book as they are usually booked for parties. Finally booked a table for dinner. Just before going, found out the restaurant has a new chef, Caith Chow. That's fine, because he used to work at the Mandarin Oriental in the Krug room. We were amazed with the food we were served. We have been looking for some really outstanding food for a long time in Hong Kong and finally found it here!! Everything in this place was unpretentiou

Going to the 4th year, incredible.It was a long way to this restaurant ... it was an exhausting trip ... but when I saw this lovely red brick house with green fields and garden, looking out to the beach and islands ... beautiful!The menu was set - I saved the menu for you all, too long to describe! it was a 4-course meal, plus bread, sorbet, cheese platter and beverage. Very first came the warm bread basket. It was very nice ... it was hard to explain in words ... the texture was spongy. Just gr

So lucky to get a chance in tasting 131's food without going all the way to Sai Kung. Instead, they came over to my friend's home for catering!!!2 huge tables covering with white table cloths, catering for 20 people, with each dish and plates brought in by the restaurant... such a good service!Appetizer 1: Mango pudding with lobster meat... such as wonderful combination, fresh mango mousse + pudding... the lobster meat was just cooked at a good amount... retaining it's soft texture, and so delic

Last Sunday (7 Dec 08) have a great lunch in there. the starter is Scollope salad. Very good!!Soup: tomato soup with cheese curb, the taste of cheese is very specialafter the sobart, the main dish is roast black pork chop. The pork chop is very soft, juicy, the potato mash is very good with the sauce. and the bacon and the gold mushroom. there are 9 ppl, all can finished the main dish. Very Good.before the dessert, they serve some cheese for us, although there was no blue cheese, and the po

Aug 26, 2008 ~ A night in Sai Kung頗多朋友激讚這間偏遠的法國餐，說食物及環境都一流，於是便選定這裡和阿P慶祝生曰。說One Thirty One偏僻一點也不過份，有誰會想到有機農場內竟然卧虎藏龍了一楝橙紅色的歐綠色的法國餐廳One Thirty One面向碼頭，我們到達時天色才剛轉暗，站在餐廳前欣賞海景，一直都是男友喜歡做的事。室內環境亦貫切歐綠風格，桌子排得疏疏的，保留了遠離人煙的感覺。這裡只供應$800元的6-course set dinner，我們當晚的晚餐如下：帶子刺身(左上)：帶子切到好薄，被一層厚厚的olive oil和三文魚子浸着，帶子很鮮，如果帶子份量generous點就更好。白露荀、封乾火腿、法國ice leave：白露荀有渣，是令人失望的來貨；封乾火腿不及parma咸，切得厚厚的帶點嚼勁，OK；ice leave是法國飛機貨，質地爽脆，是矜貴，但味道帶酸，我倆都不懂欣賞。蕃茄凍湯：我倆認為最出色的一道菜，蕃茄味道突出，卻一點也不腥，浮在湯裡的蕃茄仔亦異常甜美；沉底的mozzarella芝士為清湯增添了層次感，唯一要改進的便是湯面明顯