The Aubrey

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朋友请食Lunch, 第一次嚟到文华东方25楼的The Aubrey ，装潢融合了复古欧式与日式美学，低调奢华。酒吧区灯光幽暗，氛围感满满；用餐区则更显优雅，适合约会或纪念日。 Lunch set拣左刺身set，前菜有海藻沙律同茶碗蒸，不过不失，到主菜，全部都系特别嘅刺身，新鲜弹牙，最岀色要数佢嘅甜品Sake pear, 梨好清甜，淡淡sake味，非常易入口必食推介有「A5和牛三明治」爆款！酥脆吐司夹著油脂香浓的A5和牛，入口即化，搭配特制酱汁，罪恶但满足感100分！ 继续阅读

放工想揾个地方Happy Hour🥂今日就嚟到文华东方酒店🌙环境唔大但系胜在坐得比较舒服🥹 一走入去嘅感觉都一同文华东方嘅特色比较经典同优雅🪭有种复古既感觉虽然唔系海景嘅第一排但系望住中环既日落都几有Feel🌅 饮品方面味道有设计得黎入口好有质感🎨喺酒店嘅酒吧入边嚟讲都好有质素⭐️ Cheek to Cheek 🍍用咗新鲜嘅菠萝配上烧酒💛菠萝嘅味道系好真实同清甜😋配上椰子嘅点缀有一种热带感🥥但系好有格调唔会净系糖水嘅感觉⭐️ Akemi 🍓Tequila用上蕃茄做主题有点Bloody Mary的影子🍅 但系配上紫苏同埋草莓嘅味道 💜甜中又带点香草的感觉层次丰富⭐️ Truffle Croquettes 🍘小食稍嫌有点失色松露味唔突出🍄‍🟫整体带点油腻感 继续阅读

一直都好想黎装修后的文华东方酒店25楼 The Aubrey日式居酒屋中带复古华丽风格门口的长廊走进时光隧道十足画廊一样当然都系绝顶的打卡位如果有时间了解的话每幅画背后的故事是次主要系来一个Early Drink有点小失望Bartender 们都彷佛没有与客人交流侍应亦都不多 要找紧时机才可以Order但亦都要赞返一赞侍应愿意为客人转换位置Bar的环境 好靓影相打卡真系任何位置都可以说回正题 Drinks最近的Seasonal cocktail 系冲绳菠萝 Okinawa Pineapple 🍍 所以点左呢杯 Nago系好饮嘅 仲有杯 Lonely Street有日式的小清新感觉 继续阅读

一般去酒店食饭都系比较正式嘅餐厅咁chill既环境真系第一次试嚟呢度嘅人比较会系饮酒居多同埋叫啲小食咁招牌菜《A4和牛三文治》对我嚟讲唔系太吸引牛肉同包都好韧而且好油腻食完一件已经好饱仲好热气添但打卡嚟讲系可以嘅呢度个环境超级靓每一个位都系打卡位走廊有啲挂画入面装修亦都好靓好古典西式风今次好幸运坐既梳化位背后亦有啲挂画做装饰影起上嚟都好靓另一个叫咗都系佢嘅招牌菜《特上龙虾佐北海道海胆炒饭》味道一般同样地系打卡一流上面有一块红色脆脆冇乜味纯粹好睇 继续阅读

This izakaya bar / restaurant is on 25/F of Mandarin Oriental Hong Kong, as is recognized as one of Asia’s 50 Best Bars. Arriving in the early evening the staff shows us to our table, first passing through the drinking area with a large bar in the middle, before coming to the dining area.Our table is on the window side, commanding a nice view from the rooftop of this historic hotel, looking out to the Victoria Harbour and Tsim Sha Tsui. While the construction in the Central harbour front may not be that appealing, with the sunset it is still a nice view to enjoy.The design of the izakaya has a Southeast Asia vibe, featuring some plants hanging from the ceiling, and the use of wood and rattan furniture, reminded me a bit of Ming Pavilion we visited earlier. I decide to order the Signature Izakaya Menu ($1,300) and also the premium beverage pairing ($798).To begin is a glass of Champagne Pierre Gimonnet & Fils Cuis 1er Cru Brut Blanc de Blancs, with good minerality and lively acidity, the champagne has a nice fizziness, refreshing citrus and green apple taste, and is both appetizing and good match with the starter and sushi.The first course is Signature Oyster, with the raw oyster added with some sea urchin and salmon roes, served in a ponzu sauce. All the ingredients are very fresh, with the oyster creamy, the sea urchin sweet, and have a clean taste. The only improvement I want is on the sauce, which has been added with soy sauce and overly salty to go with the ikura and uni in my opinion.Next comes the Sashimi and Sushi Platter. There are three sushi featuring Madai (sea bream), Ebi (prawn) and Engawa (flounder skirt), with also an assortment of sashimi including Kinmedai (Spendid Alfonsino), Hamachi (Japanese amberjack), Aji (Japanese horse mackerel), and Hotate (scallop). Frankly it cannot compare with the quality of sushi restaurants we normally visit, but still they are not bad, just perhaps not the best.The second wine is an interesting one, from Diamond Shuzo in Yamanashi, Japan. The 2020 Chanter YA Muscat Bailey A Ycarre Cuvee K is made from indigenous grape, with low tannin but a good fragrance of delicious red fruit, candy and floral. An easy-drinking red wine.The third course, A4 Miyazaki Wagyu Sando, is a signature of the restaurant. Sandwiched between a thick and nicely toasted bread is a thick wagyu, cooked to medium rare level, juicy and wonderful in taste. The delicious fat is absorbed by the toast, without making it messy when picking up by hand to enjoy. My favourite dish in the evening.The third wine is a Japanese sake, from Kitanishi Shuzo in Saitama. The AGEO Junmai Daiginjo is an unfiltered, unpasteurized sake, made using rice from Saitama. It is a full-bodied sake with rich rice fragrance, fruity, having a clean aftertaste. Good pairing with the miso used in the next course.The fourth course is Sustainable Miso Glazed Black Cod. The fish fillet has a nice umami taste from the miso, with the glazing process vitalizing the fish oil to add extra depth of flavours. On the side are some pickled plum and a miso dressing. Simple but delicious.To enjoy with the fish there is also a Mushroom Fried Rice. The fried rice is cooked well, with each kernel distinct and separate, seasoned appropriately. There is a mushroom and poached egg on top. It is not bad in taste, but I would prefer it to be less oily.There is also a Miso Glazed Eggplant included. The eggplant is grilled nicely, tender and do not feel dry-out, connecting with the miso glazed cod for good harmony in flavours. There are some crisps scattered on top to provide a contrast in texture. A good one.The dessert is a White Miso Souffle, with some matcha sprinkled on top. The souffle is fluffy and even without adding the coconut ice-cream or yuzu sauce provided on the side it is of appropriate sweetness already. A yuzu shot is prepared to enjoy with the dessert. A nice finale.The bill on the night is $3,804. Service is good, and the staff helpfully explains to us the difference between the two izakaya sets available. Food quality is reasonable, but perhaps not meeting my expectation in the context of Mandarin Oriental. The place has a very different vibe than the traditional izakaya also. So perhaps as an up-scale place to enjoy some nice drinks it is a good place, but for food there are better choices. 继续阅读