Raymond'z Kitchen (已結業)

I came here with my family ( including a 3 year old kid) for dinner. We arrived at 7pm and waited for 1.5 hour for our main dish to come. During the crazily long waiting time, we politely asked the waiter about our food for a few times. We simply wanted to know the approximate wait time. No complains. We ordered baked pork chop rice and pasta. If they had put the rice in the oven, they should be able to tell us the estimated time, right? However, all the waiter said to us was “ I know nothing. I am just a waiter! Haven’t I done my job? Havent I poured you water? If you dont want to wait, i can cancel everything for you!” We were all shocked to hear this! Cancel our food after a 1.5-hour wait??? Never have I received such a rude response in my entire life!!!! The kid was starving and he had been sitting there for one and a half hour!!Is it too much for us to ask about the wait time? The service here is unbelievably horrible. …查看更多

的，可真自成一，因為以前確是毗鄰於渡輪碼頭，不計後來的，以前離佐敦站也有點遠。在一幢幢的舊式建築物裡，地下也是食肆處處，不過多是以為主，也有少量及，想不到內裡之處，竟然開設了一間高檔的，而且只做晚市，而這餐廳的歷史，竟逾十年以上之數……..當晚酒陣也是不少，自家這枝的，只屬大路的貨色，放在這裡，相信還是恰如其份。其餘還有及，而且還是主攻熱飲的，可惜當晚要坐下關係，最後還是沒有下鏡。也沒有刻意去影餐牌，所以對食品價錢也是模糊，就當味道經驗分享吧 ! 首先來兩個冷盤，包括來自的，選用即捕的，再用上類似的功序去處理，卻是產量不多，所以來得特別矜貴，其肉質略帶結實，出來的鹹鮮味亦重，配合若有若無的味，配以及等物，算是開了一個不俗的勢頭。再來一個，切片的，經過及灑上後，其表層略帶焦香，濃郁的魚味挾雜著辛辣，味道固然不錯，再配上清新的伴食，又是截然不同的感受，一陰一陽，出來的配搭也佳。跟著再再來一盤烘脆的，與及一碟，如沒攪錯的話，應該是來自的，其中合適的食法之一，就是將其烘溶，然後掃上及食用……..半溶的邪惡之物，散發著誘人的香氣，再墊上脆包伴食，感覺實在良好，尤其是飲了一點酒之後。來到當晚的高潮位，餐廳獨創的，將中式的，煎成厚身的脆餅狀，最後更鋪上一件原件的，由於兩者皆以漫火香煎，所以等候也是需時…….最後的甜品時間，也點了一個自心水的，屬少有的古法手功甜品。賣相確如一個五彩的小山峰般，包括內裡的，外層則是堆上了、再淋上及等物，最後淋上一層，跟著點上火屑，立時散發出藍中帶黃的火焰，可惜只維持十餘秒的時間而已…….…查看更多

德国豬手，鹅肝蝦子麵，洋葱湯，焗豬排飯；每次来吃都不會失望。超級水準超級好食。店雖然在佐敦文英樓附近，一點也不起眼，但經營了很多年，至從朋友帶我來過之後；每次回港必吃。…查看更多

🇭🇰Raymond'z Kitchen·呢間餐廳我男朋友之前同屋企人食過覺得幾好味 前排聽講佢地有機會唔做啦 所以就再黎食🥺🫢🫢·French Baked Escargots $258Iced King Size Razor Clams l Chilled South Africa Abalone $248佢個田螺我自己好鍾意 佢入面塞左好多蒜蓉 而且有好多香草 所以食落好香🧄之後佢個薯仔都整到好綿好滑 配埋上面焗到憹憹地既脆邊好好食🥔之後佢兩款海鮮都好新鮮 時間剛剛好 不過我自己就略嫌佢既海鮮片得太薄 雖然好靚 但係食落口感好似差啲🤣🤣·Seasonal Seafood Pasta with Squid Ink $358之後佢呢個都勁有驚喜 佢入邊超多海鮮 而且全部都好新鮮 佢個意粉質地都煮到好好 仲係al dente既 最有驚喜係佢個墨汁超有層次🦑墨汁味濃得黎仲有啲香草同蒜味 食晒成兜都完全唔會覺得寡 我自己好鍾意😍😍·#rbyeat#rby西餐#rby佐敦·📍佐敦渡船角文苑街41號…查看更多

清酒鮑魚+玻璃藍蝦刺身+阿根廷紅蝦刺身刺身新鮮、黏口，鮑魚入味、刀工一流。蒜片白酒煮泰國白硯白酒汁濃郁、Creamy，不過蜆肉較小，少部分沒有鮮味，但有鮮味的大多數蜆肉味道不錯，已經算中上級數了。熱熔瑞士Raclette Cheese配法包非常美味，法包和芝士都是外香脆內鬆軟，非常好。扒10安士智利野生有皮雪花鱸魚柳用上魚油多的優質鱸魚肉，而且煮得非常好，調味不錯，更用上很少餐廳會進貨，個人非常喜歡的白蘆筍。扒慢煮10 安士西班牙伊比利亞黑毛豬帶骨豬扒沒有overcook，生熟度是微pink，不過個人喜歡再pink一些，侍應說大多客人怕太「生」，下次可以向餐廳提出生熟度的要求。肉質鬆軟，有橡果味，調味不錯。法國海洋女神La Deesse Blanche生蠔🦪有殼碎，不過肉質爽脆、帶子鮮甜、礦物味極重，只是個人較喜歡creamy及較少礦物味的生蠔。招牌甜品拼盤（法式椰子焦糖燉蛋、比利時54%黑朱古力慕絲、特製香芒布甸、意大利芝士蛋糕）香芒布甸奶味香濃，質感滑溜，芒果不酸，非常好。焦糖燉蛋的焦糖過厚，椰子味過重。朱古力慕絲一般，上面有我們都不喜歡的爆炸糖。Tiramisu做成千層蛋糕頗為特別，不過味道普通。原味梳乎厘做工非常好👍🏻更根據我們口味而減薑汁及加糖，成品味道不錯。甜品師親自問我們甜度足不足夠，這點加分。飲品：Favourite Cocktail+VodkaCoke 3杯Glass of Red Wine（法國南部）酒的選擇不錯，可樂溫度還好。侍應本來全程不笑，最後被我們不斷加單的大食量逗笑了。吃得差不多的時候，大廚走了出來跟員工們閒聊，想必他就是Raymond吧！我們還會再來的。…查看更多

Was asking a foodie friend about pork knuckle recommendations. I've had tons of Schweinshaxe and Eisbein in Hong Kong but nothing really meets the standard in Germany. He recommended Raymond'z Kitchen to me as a hidden gem in Jordan and their signature pork knuckle was a must-try.French Escargot with Paris Butter Sauce $180The ingredient itself was nothing exciting. Just frozen escargot. The mashed potatoes were baked on point. Well-balanced flavor. Fair quality as a starter.Pork Knuckle with Sauerkraut $358The pork knuckle was huge and cut nicely into small pieces. Balanced amount of fat. The skin was crispy, meat was pretty tender and juicy. The tendons were slightly chewy but edible. A little bit salty for me but my friends were happy with it.Relaxing ambience, above average food, good service. A bit pricey in the Ferry Point area but with this quality it was acceptable. The restaurant does not have many tables so better make a reservation in advance.…查看更多

多年冇見老友相約晚餐，想找個寧静可傾計，老朋友找了佐敦渡船角一間餐廳晚餐。不知何時改了名字叫渡船角，在我記憶只是越南法包，和8O年代老趟越南餐館原祖店。今天卻去這間略為隱蔽的餐館。到這店子橱窗装飾有別一般店子，有日本彈子機及其它装飾，看得出老闆有精品收藏興趣。但讓我驚喜是食物出品。只得人，我們只可叫鵝肝脆麵，和咸豬手。先來個凱薩沙律，跟著到鵝肝炸蝦麵，將蝦子麵炸脆加上外脆內軟鵝干，配合陳年陳甜醋，脆與軟裹有著陳年厚甜味道，有驚喜口感。豬手上枱眼見豬手體積可四人吃，豬手則炸得皮鬆化，適當油香，伴着咸度適中豬手肉，有如一首三重奏的樂曲在味蕾響，再配上酸菜，微酸酸菜剛好中和豬手的油膩感，只可說這裡的豬手末必最好吃，但暫時仍末能吃到比這間更好的咸豬手。唯獨沙律欠了點耐性，菜不夠凍，也多水，末能吃到沙律汁味道，希望下次能吃到夠水準的沙律。總結來說，我還會約多幾個老友再去試其它出品。…查看更多

Bday dinner filling up the entire outer room. Remember coming here long time ago when it first opened, and chef Raymond seemed to have put on a bit of weight now. Very full menu. Restaurant seems to specialize in seafood. Our organised host had pre-ordered everything. As appetizers we had the 冰鎮南非鮑魚 $198 (2隻) and 法國藍水晶蝦刺身 $168 (4隻).Loved the abalone, big and meaty but not chewy. Shrimp was sweet and juicy as well.Next was seared tuna with mango salsa with salad. 3 soup choices: I had the French onion soup with garlic bread. The piece of cheesy bread could have been a bit more “baked” and crispier. Birthday boy loved his lobster bisque. Gf wondered how much truffle was in her cream of truffle soup. Raclette with toasted bread came next. Piping hot. Everybody was impressed but I’ve been making my own at home, so.Foie gras on crispy shrimp noodles was next, one of the must try dishes according to our hosts. Chef had divided a serving into 2 pieces, so we wdnt find it too heavy. Quite an interesting combination- foie gras was crispy at the sides, matched well with the crispy noodles and balsamic vinegar. Host had thoughtfully prepared a bottle of Sauternes to go with the Foie gras. Perfect.Next came the toasted pigeon with truffle honey with prawn crackers on the side. Interesting in a good way. Pork knuckle with 酸菜- good dish for sharing, cos I could normally only take 1-2 pieces. The skin was very crispy, meat tender and not too fatty. Having previously spent nearly 1 month in Germany, I gotta say: this was as authentic as it got. 酸菜 balanced well with the meat. Sous vide rib eye- everybody loved theirs. I got served the end bit which was chewy with too much fat. Gf loved the grilled okra.Prawn pasta and mala spicy pasta vongole- both too spicy for me. My brother noted the prawns were good.13 items of dessert to choose from. (Fullest dessert menu I’ve encountered in a western restaurant). We ordered the ginger soufflé, mango pudding, chocolate lava cake with vanilla ice cream, pineapple sorbet, coconut creme brûlée, and 木糠布甸. Had to rush through the desserts since we had to leave by 10pm. (Not ideal that bday boy was late, so we didn’t start eating till 7:50pm.)In summary: little gem in Jordan. Broad menu. Experienced chef. Fresh seafood. Fans of seafood platters esp to try. …查看更多

朋友初到貴境，經營旅館的潮州老闆推薦區內兩間經營美式的高登餐廳，舖面面積不大，A la carte 閒閒地三至五百元不等；另一間位於RK附近同等級數的歐式餐館，再到上址時已找不到原貌踪影。那裡的大廚，成功訛將罐頭字母湯代替了當晚三百多元的set dinner裡的例湯，款待客人。當時我們誤以為身材略胖，個子不高，樂極忘形正與隔檯等吃的幾位美少女譗訕，什麼人進來了也不知道的年青老闆是餐廳那裡聘來好逸惡勞的廚子。吃罷一肚氣餐湯，服務員捧來中凹碟子，漥裡放了一撮如粉絲幼的天使麵，挑起一啖吃罷的一道菜，康成大開眼界，老闆仔笑言不放在眼內，辯說是藝術與魔術之結合，當下給我們聽出耳油來。做食物的地方，服務不但要過得人，濫芋充數，爪行代步不會有理長久 。後來便上了全晚最好吃，我們疑惑在哪裏入貨的甜品，翻了熱，薄薄一片長二吋濶一吋的糕點，碟底剩有餘溫，朱古力味道香濃撲鼻，我們捨不得，分開了三口吃完，挽回老闆仔的顏面 。尋找高級食府，吳松街、上海街、及廟街一帶的餐廳，因為城市規劃，和街道設計方便公車上落的關係，幾乎與歐美式的高端和正統成了絶源體。所以，我們對Raymond'z的隱世餐廳期望甚高 ，他不但代表睦鄰面子，也是法团中與芳華鄰社說話的親僐大使，日常寡言甚歡的曾女仕，讚嘆他豐厚密實，連手上隨便看看時間也價值不菲。餐廳坐落渺無人烟的街角盡頭，裡裡外外找不到小貓幾隻，路過幾次，客座伶仃孤落 ，客人吃飯要預約訂位，因為餐廳恕不接受即場來訪，當晚我們差不多吃了兩句鐘，餐室內keep住五六成滿，食品的水平媲美四星級酒店，每一道無論簡單與複雜的菜式，都能吃得出廚師對食物的認真和要求，那確不是非一般及一級廚師帶領之下可以做到十多年來仍然穩住不賠的食肆姿態，從容不迫，細水長流自有方。這和近來二三年一次涉及中大型公共設施項目不謀而合，早知道查去不成的事，三催四允，借道虛實來打壓英語文本，簡易規文，也不見得需要經過專人或律師討見添堵麻煩，拖到中文譯本看明白了，大半年仍未立決；聯戶半開瞳，委批一桌飯；穩袋千餘百數拾；標板能值揮金土？錢財其次，花得起，及值得花的一頓平民盛宴，才是和諧以及酝釀下來的人情味 。一明百此，茅塞頓開。康成特別喜愛餐廳推介的招牌蝦子麵，鵝肝沒嘗出幼筋，入口即溶，就連半島目前的狀態也做不出一吃難忘的水平。Raymond'z 店面二百多平方尺，放了四至六張適合情侶的小型餐桌和多人聚餐的長型方桌，二人檯和長型卡座大部份座位都靠近走廊部份出入口位置，興許就是主理人不刻意令餐廳高朋滿座的原因吧 。衡量资本，以及廚師水平，餐廳另觅，往尖沙咀一帶找旺舖經營不成問題，屆時就不光是倆仨人可輕輕鬆鬆主理好的非常業務人各有志，也許芳鄰們又會以捨不得親僐 為由，把康成抗辯起來。二十三日備註通知：1 下設挖空，讓世祖請先叩嘗 2 主席 抱歉少年跟隨落墨，以上 “馥恩”筷圖及編幅中的fancy cliche，並非原作的加插及主義…查看更多

朋友生日揀左係呢間食環境唔錯又唔會太嘈先黎左個焗芝士 同埋包一齊食好好味😍😍😍😍😍😍而我本身又好鍾意食包 兩樣夾埋係perfect match！😋😋之後有caesar salad (冇影到）朋友好鍾意食既生蠔！ 我本身冇特別鍾意海鮮亦冇研究 所以覺得都係正正常常啦😛😛😛😛仲有豬手 酸菜幾好味 豬手夠脆亦夠味！一大班人慶祝生日既話呢度幾唔錯 而且服務都好好不過可能因為叫左酒 價錢就略貴啦～不過生日一年一次😃😃😃😃…查看更多

約了人到這間餐廳晚膳。點了3道菜。先來蟶子王鮑魚泛冷盤。全部切成一片片上菜。味道新鮮。跟著便是吞拿魚香芒沙律。吞拿魚非常新鮮，芒果又甜。非常好味。推介！最後點了西班牙黑毛豬火腿意大利飯伴黑松露。全部高貴食材共治一爐。意大利飯剛剛好，沒有生硬感覺。最後埋單價錢要1200元。雖然食物質素好高，但都幾貴。這是高級餐廳的價錢。要特別慶祝才會來了。…查看更多

我平常生活撲素，認識Ray幾年，沒幫襯過他實在說不過去。N 月前帶同律師朋友路過，朋友被餐廳裝潢吸引。它座落八文小區不起眼的街道上，店主說客人有由openrice陸續推薦過來，而且美總商會那邊也來了不少舊客，所以不愁客路。自從地鐵屯門線落成，乘車或駕車到達亦相當方便。該店十分重視食品質量，以為打朋友牌吃飯，不貴不點，當晚經理推薦一客鵝肝蝦子麵和鎮店招牌菜 --- 德國咸豬手，為遷就朋友的口味，再點一客沙律，清淡腸胃。沙律是一般酒店級的素菜，醬汁調味剛剛好，我最喜歡是枱面上免費供給客人的麵包條，幼幼的一支支，香脆而不油膩，一大杯，兩人過足口隠。等了一輪，最後出場當然是餐廳的signature dish，剛剛焗起，這咸豬手不得了，皮脆肉嫩。我家光波爐能弄出的叉燒和燒肉，怎樣也弄不出這樣超水平的豬手。咸豬手皮很厚，一般焗爐燒出來的只是硬脆，不像這隻鬆脆軟滑。割開鎖住的肉汁濺了出來，煙燻霧昇，熱氣騰騰，入口非常美味。豬手份量很大，不似凍肉店一磅兩磅的小小一隻，兩人鯨吞一小時仍剩下一半。經理很細心，替我們打包，說豬骨帶回家可以㬿湯，一點沒浪費。Signature dish價錢略高，但品嘗過的朋友肯定會說值回票價。吃了西菜多年，它算得上是我幾十年來吃過最好的德國脆皮豬手，比得上一級酒樓的全體燒乳豬，市面上乳豬大概五六百元一隻，用這個價錢相比，就顯得我們吃得也算相宜。當晚朋友請客，見他心滿意足的離開，結賬多少我也不便問了。註：路旁車位很多，但長期有車主佔據，可以的話，我還是建議大家乘搭公交，柯士甸站出口，經隧道樓梯上便是八文區，行走幾分鐘便到。相片因壞機沒掉了，唉！真想一鎚打死壞機者!…查看更多

我平常生活撲素，認識老闆幾年沒幫襯，實在說不過去。N 月前帶同一位律師朋友路過，被餐廳裝潢吸引。它座落八文小區不起眼的街道上，店主說客人有由openrice陸續推薦過來，而美總商會那邊也回流了不少舊客，不愁客路，故此老闆對食品質量十分重視。以為打朋友牌吃飯，不貴不點，當晚經理推薦了一客鵝肝蝦子麵和鎮店招牌菜 --- 德國咸豬手，為遷就朋友口味，再點一客沙律，清淡腸胃。沙律是一般酒店級的素菜，醬汁調味剛剛好，我最喜歡是枱面上免費供給客人的麵包條，幼幼的一支支，香脆而不油膩，一大杯，兩人過足口隠。等了一輪，最後出場當然是餐廳的signature dish，剛剛焗起的咸豬手不得了，皮脆肉嫩，家中光波爐弄出的叉燒和燒肉都不錯，可怎樣也弄不出這樣超水平的豬手。咸豬手皮很厚，一般焗爐燒出來的是硬脆，做不出這隻鬆脆軟滑。一刀切開，鎖住的肉汁濺出來，煙燻霧昇，熱氣騰騰，入口非常美味。豬手份量很大，不似凍肉店一磅兩磅的小小一隻，兩人鯨吞一小時剩下一半。經理很細心，替我們打包，說豬骨帶回家可以燉湯，半點沒浪費。和其他菜式相比，這客豬手價錢略高，但品嘗過的朋友肯定會覺得值回票價。吃了西菜多年，它算得上是我幾十年來吃過最好的德國脆豬手，比得上一級酒樓的全體乳豬，市面上燒乳豬大概五六百元一隻，相比下，我們所吃便顯得相宜。當晚朋友請客，見他心滿意足的離開，結賬多少我也不便問了。自從地鐵屯門線落成，乘車或自駕車前往都相當方便。餐廳外有兩路排開的車位，但長期有車主佔據，可以的話，我還是建議大家乘搭公交，柯士甸站出口，經隧道樓梯上便是八文區，再行走幾分鐘便到。餐廳位置有限，一般不招待walk-in，記住預先訂位。相片因壞機沒掉了，唉！真想一鎚打死壞機者!…查看更多

The bosses Raymond & Rico are very nice to us.  Raymond is chief and Rico is handling operation. The seafood is very fresh, we order oyster, tiger pawn, pasta and scallop..all are very sweet and at season.Will come to visit again but have to reserve table in advance as the restaurant is not very big.…查看更多

好友帶我食私房菜起初我以為是中餐沒想到竟然是西餐我們兩個人不能點太多最後點了生蠔 北寄貝磨菇湯 牛柳 鵝肝蝦子麵 及 心太軟生蠔非常新鮮 北寄貝也很鮮甜磨菇湯帶很多磨菇茸 非常美味牛柳外脆內軟 肉汁豐富鵝肝蝦子麵非常特別蝦子麵脆脆的 和鵝肝很搭配心太軟比較普通但總括來說是一餐很不錯的晚餐…查看更多