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曾几何时，此区称之为'三里屯'，意思是比美北京的三里屯一般兴旺，这晚来到看见的状况，可用稠零形容，真有十年河东，十年河西的感觉，来到这餐厅门前见内里人烟稀少，在门口摆放了一张美式桌球台，有两三个人在喝酒玩桌球，内里坐位环境不算挤迫，大堂尽头挂著一大部电视机，在播放着欧美歌曲影片，气氛不错。一行五人被安排坐在全店唯一的圆台，十分舒适，侍应介绍这店还设有户外坐位，但天气还热，所以还是选择了有冷气的室内坐位，坐下后侍应送上有光的餐牌，令人感觉到十分特别和贴心，侍应也十分有礼貌和耐性解说介绍餐厅的出品，我们首先开一支新西兰的白酒，在上主菜时再开一支法国红酒，随后再点了每人四只生蚝和一份风腿作为餐前小食，侍应在落单后就送上餐厅自家制的零食甘笋西芹配沙律酱和面包跟油醋，我这晚点了一份套餐，前菜是水牛芝士蕃茄，汤是磨菇汤，主菜是西班牙乳猪，最后当然是一杯咖啡作为结尾。法国生蚝，新鲜，但当晚只有三款，款式不多，都是法国蚝，其中以Gillardeau的蚝味最浓，三款口感都十分清爽，香甜味美。二十四个月西班牙风腿，味道浓而不咸，香而不腻，口感香浓而有噬头，食后回甘，是一佐酒的极品。甘笋西芹配沙律酱，这个小食是店方附送的，西芹经过处理后完全无渣，味道清香，甘笋清甜，口感爽脆，两者再蘸上伴随的沙律酱一并入口，更是一个十分美味零食。面包跟油醋，店方经理解释面包是半制成品，由店方即时烤焗奉客，所以也算十分新鲜，入口温暖绵软，当中一款提子合桃包更是别具特色，香甜可口，其余的意式软包蘸上油醋也一样美味。水牛芝士蕃茄，用上小蕃茄加上切粒的水牛芝士，混和油醋做成的沙律，味道清香，入口清新，只是略嫌水牛芝士的切得太细，变得欠了一点口感。磨菇汤，原本写的是意式磨菇汤，但上台时只见是普通的西式磨菇汤，用上杂打碎做成，磨菇味浓，但就偏咸了一些，口感也不算滑。西班牙乳猪，乳猪皮十分香脆，猪肉也非常嫩滑，肉汁丰盛，入口味道香浓，油润而不腻口，肉味鲜甜，十分不错。咖啡，算是一般标准，气味甘香，口感浓郁，也可接受。
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写了几日才完成的文字，写得唔好请不要笑我～座落于新鸿基中心二楼的 《Ramas Oyster Bar & Grill》 是一间水准出色的意大利餐厅，布置走型格路线，室内以灰黑色作主调，配合不同颜色时令花卉点缀，装潢雅致得来又时尚，配合用餐区的无柱设计及两边的落地大玻璃窗，尽享维多利亚港迷人景色，无论坐于哪个位置，都有不同的视觉享受。然而最特别就是餐厅大门口摆放了一张美式桌球台，以原木装饰大幅墙壁映衬，欢迎食客趁用餐空档随意耍乐，以增添玩味。每道菜由用料、烹调方法，以至卖相陈设等都极度讲究，色香味俱全，感受得到厨师的用心。特别一提牛扒品质上乘，牛肉与脂肪比例一流，一边品尝，一边嗅到满满来自于牛扒本身散发出的牛油香！而我至爱的天使面都煮得出色，不会太软或太硬，难度与口感均满分！《Ramas Oyster Bar & Grill》 亦提供包场以供举行户外行礼、婚宴服务，室内设有化妆间及一切完善婚礼配备，询问细节时员工都可以仔细回答一一提问，原来其实Ramas已经有五年举行婚宴经验，可以说系服务醒目一流而价格十分相宜，绝对系令我惊喜的价格呢！可是，因为租约问题，暂时租约只到2016年3月，并且未肯定会否续约，有兴趣而日期可行嘅朋友就要把握机会喔！我超级钟意呢度喔！！！呢个价格可以拥有维港夜景婚礼真系正到痺！对于初步定大日子在2017年春季的我俩，真系十分十分可惜.......，唯有希望多啲新人在Ramas举行婚宴，令其决定续约，到2017 S/S时候仍然健在啦！
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Having written reviews on Openrice for years in Chinese, I decided to write my 1000th review in English. I chose the Ramas to mark this milestone.I've been fancying to visit the Ramas for a while but wanted to go with a bigger party so as to try more dishes. It was hard to assemble the gang though with everyone's busy schedule. Fortunately we finally made it this time.The restaurant features a spectacular harbour view, cosy decor and relaxing big sofas. We ordered some aperitifs to cool down as it was still hot after sunset. We all looked like we just came out of the desert! I ordered the Mojito drink which was very refreshing. I like mint, so I like Mojito. It awakens my taste buds.AppetizersThe Fresh Oyster Platter contained 2 kinds of French oysters - Four Seasons and Gillardeau. The Four Seasons had a salty hint of sea water, and they were fresh. You could tell from the brightness of their colour and plump texture. The Gillardeau were creamy, with a strong taste of ocean, and a dash of fresh lemon juice enhanced the freshness of these oysters.The Classic Caesar Salad, with ingredients of Romaine Lettuce, bacon bits, croutons and shaved Parmesan Cheese looked appealing and tasted delightful. The lettuce was so crispy you could hear the sound of leaves crumbling between your jaws.The Beef Carpaccio, paper-thin sliced US beef fillets sprinkled with grated Parmesan Cheese and perfumed with white truffle oil, were soooooo delish!The Salmon Tartare was beautifully presented - layers of avocado salsa and salmon tartare, topped with salmon caviars, orange and green - a mouth-watering colourful display.SoupProvencale BouillabaisseThe waiter placed a soup dish at our table with clams, mussels and fish, but wait, No soup? Ah! The manager arrived 2 seconds later with a kettle, pouring hot soup in front of us. The soup had a strong flavour of crustacean, but not as thick as the version of Marseille. The fish had a nice flaky texture, and the taste was outstanding. As it is quite difficult to get good John Dory in Hong Kong, they used halibut instead and it tasted just as delectable. Clams and mussels were chewy and luscious.Hot AppetizerSautéed Pacific ClamI like clams, especially when they are cooked in a western style, with herbs, garlic and chardonnay. The portion was generous, clams were juicy and impeccable. The dish came with a scoop of al dente linguini cooked with the juice of clams and black garlic.Main CourseSlow cooked Tasmanian Salmon FilletI believe "slow cooking" is a wise way to cook salmon as the softness and oil content of the fish is being retained. The texture of this fillet was silky. Absolutely delicious.Truffle Baked Half LobsterWho could resist? Half Boston lobster, generously spreaded with truffle paste, the meat was tender and succulent, yummy!Roasted Tasmanian Lamb RackThe presentation was marvellous! The lamb was medium well cooked, pink in colour, with strong fragrance of rosemary. I seldom eat lamb, but I loved the lamb tonight.Char Grilled US Prime Rib Eye SteakFrankly speaking, as a beef-eater, I like US beef more than Japanese Wagyu, in terms of meat flavour, texture, fat content and price. The medium cooked ribeye had the smoky scent of charcoal grilled , was juicy and tender.DessertBread Pudding with Bailey Ice CreamA traditional British dessert, not too sweet, perfect to pair with coffee.Ginger Soufflé with Vanilla SauceTemptations! The flavour of ginger was refreshing, and we expressed our deep appreciation of the chef by finishing it all.The staff was exceptionally attentive and friendly, service excellent and efficient.
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Ramas Oyster Bar & Grill is located at SHK, so it is quite a walk but a popular venue for group gatherings because they have an alfresco balcony and there is a carpark which makes it easily accessible.Started dinner with crudites and bread, one of the breads was very aromatic with a sage and onion smell.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Fresh oyster platter:Tried the Four Seasons and Gillardeau, both tasted strong with a salty and metallic taste.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Classic caesar salad:Unlike other caesar salads, I liked the way they used the heart of romaine lettuce which is crisp and sweet and tasted nice with the creamy sauce and crispy bits of bacon.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Beef carpaccioidn't really try this but I tried the crispy cheese which was really nice.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Salmon tartare:The salmon tartare was nice and refreshing with avocado salsa beneath it and big pearls of cod roe on top.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Provencale bouillabaisse:The bouillabaisse was divine especially the halibut fish and fresh clams which was in this rich but not overly salty broth.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Sauteed diamond clams served with linguine in black garlic parsley and chardonney clam sauce:The clams were served first and I could not get enough of this because they were fresh and sweet.The sauce that was used to cook the clams was also used on the linguine which was al-dente infused with a lovely clam taste.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Char grilled US prime rib eye steak:A huge piece of steak presented nicely with carrots and okra.The steak was juicy and soft.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Roasted Tazmanian lamb rack:Another beautifully presented dish.The lamb was not gamey and tasted a bit like beef.On the side were brussel sprout hearts, cherry tomatoes, carrots and potatoes.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Slow cooked Tasmanian salmon filet:The salmon was pink and pretty paired with beautiful veggies and silky mash.It was slow cooked so it had a lovely soft and delicate texture.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Truffle baked half maine lobster:Another flawless dish with fresh and springy lobster.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Ginger souffle:To finish off, had the ginger souffle which really warming because there was finely grounded ginger in the souffle.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Bread pudding:The bread pudding was the best because it was not too buttery or sweet.★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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记得之前曾看过报章报导，说外号「肥龙」的前政务司司长许仕仁，为官期间，不时四出「觅食」，而上班日最经常光顾的其中一间食肆，就是位于湾仔海傍新鸿基中心的《海都海鲜酒家》。早前听朋友介绍，说与《海都》同层有间水准不俗的意大利餐厅《Ramas Oyster Bar & Grill》，据说餐厅不但形象优雅，而且每道菜由用料、烹调方法，以至卖相陈设等都极度讲究，所以一直把这里放在 wish list。想不到还没实行，就收到友人邀约来这家餐厅，见个面谈谈近况，顺便吃顿晚饭聚一聚，实在太好了。座落于新鸿基中心二楼的《Ramas》，布置走型格路线，室内以灰黑色作主调，装潢雅致得来又够时尚，配合用餐区的无柱设计及两边的落地大玻璃窗，无论坐于哪个位置，都有不同的视觉享受。而最特别就是餐厅大门口摆放咗一张美式桌球台，欢迎食客趁用餐空档随意耍乐，以增添玩味。安座后先点饮品，餐厅原来除了提供各式葡萄佳酿如红酒、白酒外，还有多款 Cocktail 及 Mocktail 等可供选择。咁就唔客气喇，先点杯以菠萝、香橙、柚子及时令水果等调制而成的 Hawaiian Mix ($58)，入口味道香甜醒神，够晒解渴，而且卖相仲好透心凉添。开餐前先来一客餐前面包，面包拿上手还是热呼呼的，咬下既松香又软棉，非常可口，蘸点少许油醋吃，挺美味，若不是要留肚吃主菜的话，真想再追加多一份！Appetizer 点了 Fresh Oysters Platter 鲜蚝拼碟 ($268/半打)，生蚝分别有来自法国的 Four Seasons 及 Gillardeau 两款，前者四季蚝，海水味颇浓，入口虽稍嫌偏咸，但蚝味极鲜；而后者石蚝，肉身肥美，咬下结实得来又有弹性，口感爽脆鲜甜，而且蚝味不会太霸道，吃起来既细腻又富层次感，各擅胜场。接著出场的 Classic Caesar Salad 凯撒沙律 ($118)，厨师先将新鲜爽口的罗马生菜铺碟，面头放上香脆的面包粒和惹味的烟肉碎，再刨上浓香的巴马臣芝士片，用料虽然不多，而且做法简单，但吃起来亦不失美味。Beef Carpaccio 意式薄切生牛肉片 ($198)，砌成菊花形状的牛肉片，上面放咗蘑菇，火箭菜同刨成薄卷的 Parmesan 芝士。生牛肉质感软腍细滑，入口肉味浓郁，配以大厨精心炮制的白松露菌汁品尝，味道平衡得来又够芳香，加上咸香的芝士能带起肉鲜，食味一流。据说三文鱼同牛油果，两者都有降低坏胆固醇的作用，而且所蕴含的营养素十分全面，是健怡可口的清新食材。而这道紧接出场的 Scottish Salmon Tartare 三文鱼他他 ($168)，成品正好就是用咗三文鱼同牛油果入馔。底层的苏格兰三文鱼，入口鲜嫩，而中间层的牛油果就混合咗蟹籽以增强口感，加上面头鲜甜多汁的意大利番茄粒，配以三文鱼籽及黑松露做点缀，用作开胃前菜最适合不过。汤品点了 Provencale Bouillabaisse 法国海龙皇汤配蒜蓉包 ($298)，源自于法国南部普罗旺斯海港城市马赛的海鲜鱼汤，汤与料分开奉上。海龙皇汤先以鱼骨熬出鲜味，配以肉细质挺的青口、爽甜的蚬只及嫩滑的比目鱼等新鲜食材烹调，呷一口汤尽是海鲜的精华，再以碟边的香脆蒜蓉包蘸点鱼汤吃，够晒滋味。Sautéed Pacific Clams 蒜香大蚬白酒汁 ($238)，来自新西兰的钻石蚬 Diamond Clams，厚身肥美，入口带海水味，而大厨就用多咗传统法式的白酒忌廉汁去烹调，以衬出蚬肉的爽甜弹牙。食完后厨师仲会攞个汁来煮扁意粉，意粉吃起来烟韧又不太腍身，很 al dente，加上吸尽晒刚才蚬汁的精华，超惹味。Char-grilled US Prime Rib-eye Steak 炭烧美国特级肉眼扒 ($388)，肉眼重 12 安士，上面压有炭烧过的坑纹，入口肉质嫩滑、肉味浓郁，带独特的炭香味，而且由于肉汁全锁在肉内，所以吃起来特别松软 juicy，建议选五成熟，最能品尝到绝佳风味。而友人就特别喜爱垫于肉眼下的秋葵，说味道清新，能平衡肉眼的油腻。Slow-cooked Tasmania Salmon Fillet 慢煮塔斯曼尼亚三文鱼扒 ($188)，经低温慢煮的三文鱼，肉质油润滑溜，鱼味特别浓郁，有入口即融的感觉，非常好吃，配上外皮轻煎的煮法，可突出三文鱼的香口度。而笔者最喜爱的，就是鱼扒的中央位置，呈现迷人的粉红色，加上外脆内软的糖心食法，入口层次分明。压轴出场的 Truffle Baked Half Maine Lobster 黑松露焗缅因龙虾 ($298半只)，龙虾以黑松露蓉焗制，吃起来肉质弹牙又香口，虾身结实爽脆，每一啖都充满黑松露的香气，以小巧的洋葱仔伴吃，更添滋味。甜品点了Ginger Soufflé 姜汁疏乎里 ($58)，即叫即制的姜汁疏乎里，伴以新鲜的云呢拿汁，味道清新之余又香口，加上入口即化，芳香的姜味随之而来，感觉轻盈不腻，为炎夏带来惊喜的美食体验。若非到访当晚，外面一直下著毛毛细雨，笔者一定会往户外的露天区走走，顺道饱览一吓维港中心两岸的景色，相信一定会更加写意。不打紧，期待下次再访！
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