影片
港铁西营盘站 A1 出口, 步行约6分钟
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电话号码
25552172
94682172 (WhatsApp)
开饭介绍
创办人兼主厨Vicky Lau曾于巴黎蓝带厨艺学院深造，2015年获选为凯歌香槟亚洲最佳女厨师。餐厅供应法式及亚洲创意料理，并主张以食物来说故事，每一道菜都充满个人风格。
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奖项殊荣
米芝莲一星餐厅 (2018-20), 米芝莲二星餐厅 (2021-25)
营业时间
今日营业
12:00 - 15:00
17:30 - 00:00
星期一
全日休息
星期二至四
17:30 - 00:00
星期五至六
12:00 - 15:00
17:30 - 00:00
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
相关文章
I have heard about this restaurant and for their fusion dishes and finally got the chance to try it.Pay attention to their entrance as it is easy to miss especially at night.Their first dish, featuring century egg, was a stunner already. Instead of using just egg, you get the distrinctive aroma of their choice of centruy egg and being elevated with crab and the osmanthus jelly. Definitely a great start.For their butter, it has fermebted bean curd which further reminds of their fusion flavors.The mild flavors of the langoustine contrasted with the caviar and the salad, where they added ginger, which is quite commonly used for seafood in Chinese dishes. Preparing the sauce as 3 components and creating such a colorful presentation shows how much work they prepared for it.This dish uses 2 different mushrooms though I have to say the aroma of their mushroom soup overshadowed it, leavning me wanting more soup.Who could have guessed garlic and scallops could be combined together into a saovry souffle. They did just that while retaining the fluffy texure of souffle.They were able to combine the fish and olive in 2 ways one by fire roasting with the sauce and another wrapping it with olive leaves as a ballotine. Loved both of them but the ballotine was definitely more interesting.I chose the venison as it is not that common and I was curious to try the strawberry sauce. The venison was surprisinlty tender despite its lack of fat and the berry infused bean sauce made it even more appetizing.Even the sorbert for refreshing the palate was beautifully presented and despite the melon, it tasted closer to salad/vegetables, which allowed us to appreciated the subsequent dessert more.The dessert was a beautiful combination of chestnut with soymilk cream, maintaining its fusion nature.In the end, my petit four became a petit eight(I know... four doesn't mean 4). I got to try each of one and my favorite was their berry tart. The presetnation was stunning and it definitely fit the name of Lotus Pond Temptation. Definitely pricey but worth trying.
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好耐之前系呢度食过饭，之后因为menu唔啱冇再嚟，最近改咗而又系圣诞节兼朋友生日，所以拣选呢度食生日饭🥳FESTIVE LUNCH MENU 1,180pp另加 $498 Ode to TeaExclusive Tea Pairing provided by Being & Tea 存在与茶好窝心，有个生日嘅welcome sheet，上面印埋生日𠮶个人嘅名，同埋生日宾客开胃前菜左边系尤鱼、右边系鸭肝酱😋I. ODE TO CENTURY EGGCentury Egg Mimosa with Alaskan King Craband Delicate Osmanthus Jelly好丰富嘅蟹肉，配合蛋香，仲有咁靓靓嘅花花，真系又好睇又好食😋Ancient Tree White Tea古树白茶 (冷)II. ODE TO ABALONEBraised Fresh Abalone in Umami Essence withPearl Barley and Lemongrass Foam将鲍鱼切片，再将珍珠贝切碎、配上薏米+香茅泡泡，几特别嘅组合。Xi Niu Tang Raw Pu-er 2013犀牛塘普洱生茶 （室温）III. ODE TO MUSHROOMShiitake Mushroom tenderly braised with Earthy Mushroom Ragout and Black Truffle Sticky Rice好似汉堡包咁嘅样，原来系菇层层叠包住糯米饭，旁边𠮶旧嘢都唔知系乜，有啲唔系好夹，我哋大家都觉得怪怪地🤭Wu Yuan Jian Rou Gui 2021悟源涧肉桂(热)IV. ODE TO DUCKRoasted Beijing Duck with Five Spice, Hibiscus Strawberry and Plum Compote accompanied with Duck Wonton北京填鸭，又做得几脆皮😋仲有个鸭肉云吞个云吞都几饱满Shi Zi Feng Bai Ji Guan 2023狮子峰白鸡冠（室温）配甜品嘅茶V. ODE TO CHESTNUTSoy Pastry Cream with Chestnut Mousse, Soy Rice Ice Cream and Confit Chestnut甜品用咗当造嘅栗子
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这是我第一次试这间餐厅。我个人觉得食5course应该好满足了，但试7course好像开心点。我没有食完sourdough 。我个人觉得最好食是菇的那道菜，还有那汤是十分推介的。请预留充足的时间，我是星期五晚，应该满座了，吃了起过3小时。不好意思，我看以前的食评，以为会用Hermes 食具。以我观察，应该不是，不好意思，我没有翻转碟去确认。这餐的开始是一杯清味蕾的紫苏水。开胃菜份量也不少，中间那块好像是润肠做的，我觉得太腻。第一道菜：蛋当中有皮蛋，鱼子和蟹，十分和谐和鲜第二道菜：龙虾个人十分钟爱龙虾，这次也没有令我失望第三道菜：菇最推介，你以为是伴碟，原来可以食用。那块像虾片的叫青蛙皮，脆脆的，香口也鲜。第四道菜：带子疏乎厘，没有带子。酱汁才是带子第五道菜：榄菜鱼ok，没有太大惊喜第六道菜：乳鸽还是传统烤的好吃，蒸的乳鸽怪怪的大红袍雪糕，好好味！我承认我对甜品没有免疫力。第七道菜：无花果甜品好漂亮，让你打咭。最后还有甜品车让你慢慢挑！总结，会推介，但你要预备充足时间应该可以选择广东话或英文解释菜式
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去咗间嘅餐厅，食咗个由头笑到尾嘅午餐，真系食得开心过瘾！每一样菜都好似打小人咁，一啖一啖都欢乐。从头盘嘅鸡尾酒，混合咗独特嘅豉油风味，一开始都觉得怪怪哋，但饮多几啖后，真系有种不得了嘅发现。😮菜式之中，最出彩嘅一定系鱼，鱼身烧到刚刚好，滑嫩得嚟唔单止，配上嘅豉油汁又提升咗整体味道，食落去真系令人回味无穷。同朋友嘅个桂鱼比较起嚟，虽然唔同款，但都有惊喜，记忆犹新。而家讲下𠮶个Puff Pastry with Apple Caramel，净系睇落已经鬼靓，食落去更加系口感与味道嘅完美结合，酥脆嘅外皮包住浓郁嘅忌廉，再加上微咸嘅焦糖豉油，简直食到一个天昏地暗！只可惜，个湛江鸡就未够哂啮度，有啲过于平平无奇，似乎失咗色。哦，唔好唔提，份外整件事都好靓，用上Hermès嘅餐具，真系提升咗整体嘅享受感。总之，食呢餐，食得过瘾，又食出咗新意境，真系食到心满意足！🍴👌🎉
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老饕我又黎喇，刚去咗一间号称咁劲嘅餐厅！㖊日𠮶碗海胆粥呀，软滑得嚟带子味道得嚟鲜，海胆鲜甜滋味满分！不过呢，我系嗌热粥嘅粉丝，佢嘅冻感稍咪过吓。至于另一道泰式味道嘅Crispy Rice with Steamed Cod Fish，外皮饼脆鱼肉滑，味道几正点，清新得嚟唔失水准。🐟嚟讲下哈嘿，讲真我觉得“暗然销魂饭”有啲夸张，叉烧risotto上头啲叉烧实在系少少跩，味道同质地都一般。惊喜呢，系个Steamed Rice Roll with Shrimp配龙虾汁a，创意十足！酱汁啱晒口，不过𠮶虾要再过关啦。🍤 隔离嘅Brioche仲唔洗讲，顶！腐乳牛油捞埋嘅话，你叹息声都会停。Dessert𠮶边，Sake Soufflé食落轻盈，伴侣𠮶啲米味雪糕真系心水。环境，餐牌，都正！可惜佢哋D服务质素，同菜单介绍似乎未够热烈同用心，颇有点hea。呢度比起LEGIT啲嘅餐厅，有房间可进步。不过话咁容易，下次仲会唔会黎？得闲阴天就未必啦。🤔
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