The Dutch House Restaurant

营业中

休息中

In HK we can find delicacies from all over the world, but somehow Dutch cuisine is virtually unheard of. So, when I saw the promotion of The Dutch House on social media, I immediately made a reservation to explore.The restaurant is on 13/F of VIP Commercial Centre in TST, and we are seated at a table on the window side, having a nice view overlooking Kowloon Park. Neat décor, with some post-impression style paintings on the walls, to pay tribute to the famous Dutch artist Van Gogh.I have pre-ordered the seasonal Holland White Asparagus Tasting Menu ($888 each) with also wine pairing. A smart approach is that they charge per pairing ($80 each), so allowing the diner to choose which and how many glasses they like.There are two starters. On the left is the Dutch Herring tartlet, with the chopped herring nicely marinated and flavourful. On the right is Asparagus Bitterbal, replacing the oxtail meat in the traditional snack with asparagus and Italian ham. Both are delicious.The first pairing is in fact not wine, but a gin called Hazey Gin. Developed together with celebrity chef Chris Cosentino, the spirit has many fragrant herbs, pleasant on the nose and palate, but its strong alcohol level may not work for everyone.The first course is Smoked Mackerel White Asparagus Apple Salad with Eel. The mackerel and green apple and finely chopped and mixed like tartar, with white wine vinegar pearls and asparagus on top. The gorgeous smoked eel is from a wild river species only available in Holland. Together with beetroot and asparagus pickled in beetroot juice to give a beautiful red colour, this salad is phenomenal in taste. My favourite dish in the evening.The wine paired is Pere Ventura Tresor Gran Reserva 2018, a Cava from Penedes in Spain. The sparkling wine from the traditional blend of Macabeo, Xarel-lo, and Parellada, with nice persistent bubbles, crisp green apple and citrus zest, and toasty.The second course is White Asparagus Soup with Dutch Shrimps. The shrimps are small but intense in taste, with also good bite. Added with some chopped poached eggs, the soup is of perfect thickness, delicate with the refined flavours of the white asparagus and not overly seasoned. Another wonderful dish.The third course is White Asparagus Hollandaise with Monkfish and Lobster. Adopting the traditional style to enjoy white asparagus with poached egg and Hollandaise sauce, the chef has also added monkfish and lobster on the side, which are very good on its own, to complement the true anchor of the dish, the prized ‘white gold’.The wine paired is Domaine La Grange Tiphaine Bel Air 2022, a Chenin Blanc from Touraine in Loire Valley of France. A fruity wine with good minerality and richness, it is a versatile wine that can match both the hollandaise sauce and rich flavour seafood.The fourth course is Slow Cooked Pigeon with Crispy Fried White Asparagus in Truffle Sauce. Beautifully presented, the pigeon is very tender and juicy, with the deep-fried asparagus on the side, together with some okra and onion, and finished with the truffle sauce to enhance the earthy tone and savoury. Another of my favourite dishes.The wine paired is Maddi Rioja Reserva 2019. The intense aromas of this Spanish red show a lot of spices and balsamic characters, with also cocoa, earth, and oak. Good to match with the pigeon and truffle sauce.The fifth course is Rangers Valley Australian M9+ Wagyu Tenderloin with Grilled Asparagus. The beef is soft and tender, with a nice gravy sauce on top. The grilled asparagus is very nice, along with some bell pepper and cauliflower. Another nice dish. I think if the beef is from a cut with a slightly chewier texture, it might be even better.The wine paired is Chateau Fondouce Cuvee Juliette 2013, with the owner of this Languedoc estate being a good friend of the chef. It has nice, forward Grenache characters, but is in fact a blend, with delicate light oak and sweet spice on top of the ripe black fruit.The sixth and final course is Dutch Strawberries Butter Cake with Custard. The strawberry gelato is delicious, not too sweet, with some fresh strawberries and puree added, plus a bit of crumbs on top to give extra texture. On the side is a homemade butter cake, which is also nice. A pleasant finish to a satisfying meal.The wine paired is Markus Molitor Wehlener Klosterberg Riesling Kabinett 2020. The Mosel wine does not have the necessary sweetness and honestly does not match with the dessert. I guess there may be a mistake on the choice here.Service is good, and the bill on the night is $2,651. The food, ambience, and overall experience is nice, and while I am not sure how authentic its Dutch cuisine, it is certainly delicious. But seeing how slow business is, I feel sad and hope they will get more customers, as it is with diversity and quality that made HK an international food heaven, and we need restaurant like this one to uphold our pride heritage. 继续阅读

荷兰菜喺香港都比较少见，我今次都就约咗朋友，去咗位于尖沙咀嘅The Dutch House Restaurant 齐齐试试正宗荷兰菜🥳！餐厅由荷兰藉大厨主理👨🏻‍🍳，坚持每星期由荷兰直送新鲜食材，还原荷兰风味，让大家可体验地道的荷兰味道！店内仲有不少荷兰风车同木屐摆设，仲有梵高风格嘅挂画，增添不少艺术气息🎨！🧀 酥皮芝士条手作的酥皮芝士条金黄酥脆，有浓浓嘅荷兰芝士香，好香脆可口！🧡荷兰小食拼盘🐮牛尾肉脆炸球，以牛尾肉制成肉丸再炸制，外脆内嫩，牛尾肉味道好浓郁又独特！ 🤍白巧克力鹅肝好创新嘅配搭，将鹅肝整成甜点，造型仲整到成粒金莎咁，好得意！咸甜交织，鹅肝浓香配上白巧克力嘅香甜，又几好味！ 🍅荷兰羊奶芝士车厘茄珍珠挞羊奶芝士嘅咸香加上酸甜嘅车厘茄，加埋珍珠脆挞点缀，食落好清新又开胃！🦀皇帝蟹肉他他配红菜头苹果沙律
奢华皇帝蟹肉配搭鱼籽，腌制过的鲱鱼，红菜头同苹果带出甜酸平衡，面头再加上生蚝叶点缀(食落同生蚝味真系好似🤩！)，整体配搭好夹，味道层次好丰富！🫛 传统荷兰豆汤用以猪骨、鸡肉、青豆同烟肉慢熬，浓郁香辣，暖胃又暖心🥄🐟 龙脷配橡木烟熏鳗鱼牛油浸龙脷嫩滑入味，配上8小时橡木烟熏嘅野生鳗鱼，油脂香气令人回味无穷！😍🍗 招牌荷兰烤鸡只烤鸡用左30+种香料腌制3天，皮脆肉嫩，连鸡胸都好嫰滑！仲可点埋自家制🍎苹果酱，酸甜又开胃！记得要早三天前预订呀！🍖 慢煮安格斯牛胸肉以黑啤慢煮24小时，肉质柔嫩，浓郁牛味配薯菜，超满足！🥩🍟 荷兰薯条呢个薯条有惊喜！粗身薯条食落好香脆可口，配上秘制荷兰咖喱酱汁带淡淡甜味，仲有洋葱点缀，食到停唔到口！😳🍰 甜品有自家制幼滑嘅柑mousse，配上外脆内软嘅饼，几特别！🧁 继续阅读

香港都食到荷兰菜啦！荷兰喺沿海地区，以海鲜，农产品，靓牛肉为主，文化汇聚嘅地方。大厨将荷兰的饮食文化引入香港，每到菜式都系大厨嘅精心制作。餐厅以梵高风格的艺术作品，有独特艺术气息。Cheese sticks 🥖酥皮芝士条 手作的金黄酥脆芝士条，外酥内软，每一口都带来丰富的口感！OX Tail Bitterballs 🧆牛尾肉脆炸球以牛尾肉制成肉丸炸制，经过炸制后外脆内嫩，咬入口满满牛尾肉口感独特White Chocolate Gooseliver pate 🫔金莎鹅肝 白巧克力鹅肝这款鹅肝以甜点形式呈现，兼具咸甜之间的冲突，浓郁的鹅肝味与白巧克力的甜蜜交织，咬入口带来全新的味觉体验。Dutch Goat cheese with cherry tomatoes and white wine vinegar pearls 🧁荷兰羊奶芝士车厘茄珍珠挞呢个系咸点带有清新感觉，结合荷兰羊奶芝士和新鲜车厘茄，搭配白酒醋珍珠，食完之后焕然一新。King Crab & Herring tartare with beetroots and apple 🥗皇帝蟹肉他他配红菜头苹果沙律 King Crab & Herring tartare with beetroots and apple 表面有腌制的Herring，味道一啲都唔腥，中层奢华的皇帝蟹肉配鱼籽，配以荷兰红菜头，咩特别嘅系表面有生蚝鲜味嘅菜🌱 展现出甜酸的平衡，同时带来海洋鲜味！ 🫛传统荷兰豆汤 Traditional Dutch Pea Soup 经典冬季汤品，由猪骨🍖鸡肉🍗青豆🫛烟肉制作而成，熬煮出浓郁的香味，味道有点辣辣的，饮完成个人都暖笠笠，无乜青豆味👍🏻👍🏻🔥龙脷配橡木烟熏鳗鱼 Doversole & Smoked eel 以牛油浸泡的龙脷为主角，搭配经过8小时荷兰橡木烟熏的野生鳗鱼，鱼肉质地嫩滑，油脂丰厚，让人回味无穷🤩Dutch House Signature Chicken 🍗荷兰屋招牌烤鸡采用30多种香料烹调3天，鸡肉质超级鲜嫩😳连鸡脚趾都好脆卜卜，就算连鸡胸位都好易入口，一定要预早订，看得出厨师的用心烹调✨🍎配搭自家制苹果酱，苹果酱嘅苹果味道超级突出，味道甜甜酸酸好开胃！Slow cooked Angus Short Rib 🍖慢煮安格斯牛胸肉经过黑啤慢煮24小时嘅荷兰安格斯牛胸肋骨，大大块肉，啖啖牛肉入口即化，保持到牛味浓郁，配搭薯菜降腻🥔荷兰薯条 Dutch Fries 粗身薯条食得出啖啖薯仔🥔沾沾酱汁超惊喜🤩🤩秘制酱汁混合荷兰咖哩，底部有茄汁，表面撒上洋葱，虽然有咖喱，一啲都唔辣，带淡淡甜味！🍎自家制苹果金宝Homemade Apple Crumble Pie酥脆的外皮与当季荷兰青红苹果的酸香结合，热乎乎的口感 继续阅读

位于尖沙咀嘅荷兰餐厅-The Dutch House Restaurant🇳🇱由正宗荷兰藉大厨主理👨🏻‍🍳将Comfort Food带到香港,餐厅坚持每星期由荷兰直送新鲜食材✈️还原荷兰风味,让食客体验地道嘅荷兰味道今次我试咗佢嘅荷兰林堡3A白芦笋盛宴😍被誉为「蔬菜界白金」嘅荷兰林堡3A白芦笋,因其娇贵特性与极短产期（每年仅4至6月）,系欧洲皇室餐桌上嘅珍馐🤩The Dutch House Restaurant特别推出「3A白芦笋飨宴」✨主厨以顶级林堡产区白芦笋为主角,结合经典技法与传统腌制工艺,打造六道式季节限定套餐🍽️🌟荷兰林堡3A白芦笋盛宴🌟白芦笋脆炸球 荷兰希灵鱼将清甜的白芦笋汤、白芦笋粒同咸香火腿混合揉制成球,再裹上金黄炸浆炸至酥脆😙搭配荷兰传统盐渍希灵鱼🐟以海盐激发鱼肉酵素,搭配洋葱片一齐食,形成独特咸鲜同柔嫩质地🥰烟熏鲭鱼 苹果 白芦笋 沙律 配 野生鳗鱼烟熏鲭鱼嘅浓郁油脂香气,搭配双重处理嘅白芦笋🤍半熟冰镇嘅清脆同生腌薄片嘅爽嫩,形成鲜明对比😛苹果以红菜头汁染出艳丽色泽🍎保留清甜外,同时交织出酸甜脆爽嘅味觉惊喜🤩最后搭配油脂丰腴嘅野生鳗鱼，烟熏、鲜甜、酸香与炭烤香气层层堆叠🥰白芦笋汤 配 荷兰灰虾以荷兰白芦笋慢熬出清甜高汤为基底🥣加入蛋、忌廉与面糊增添柔滑质地,完美释放白芦笋嘅鲜味😛搭配北海特产嘅荷兰灰虾🦐细嫩弹牙嘅肉质,再点缀以火腿提鲜,每一啖都能尝到芦笋嘅清甜☺️白芦笋 荷兰酱 配 𩽾𩾌鱼 龙虾嫩滑水波蛋淋上蛋黄荷兰酱,加上肥美𩽾𩾌鱼🐟鱼肉下垫著青豆同白芦笋打成嘅轻盈酱汁,平衡浓郁感👍🏻慢煮乳鸽 配 白芦笋 松露酱以低温慢煮乳鸽,肉质柔嫩多汁💦搭配双重处理嘅白芦笋🤍香炸与清煮,形成口感对比😆酱汁以蘑菇熬制🍄‍🟫盘中点缀芝麻菜苗,其微辛香气平衡乳鸽嘅丰腴👍🏻澳洲M9 和牛柳 配 烤白芦笋严选油花细致嘅澳洲M9和牛柳🐮肉质柔嫩带淡淡坚果香🐼搭配香烤白芦笋,清新中带焦香气息😝创意酱汁以红酒熬煮🍷每一口都是系丰润与清爽嘅完美交织😝荷兰草莓牛油蛋糕 配 奶油酱 继续阅读

前排同一班好友去咗尖沙咀呢间荷兰餐厅，The Dutch HouseRestaurant🥰正宗荷兰藉大厨主理，食材每星期荷兰直送，还原荷兰🇳🇱风味添第一次体验正宗荷兰菜，好特别，今次试咗荷兰林堡3A白芦笋盛宴😍😍❤️白芦笋脆炸球加荷兰希灵鱼🩷烟熏鲭鱼，苹果，白芦笋，沙律 配 野生鳗鱼白芦笋汤同荷兰灰虾💚白芦笋加荷兰酱配𩽾鳒鱼，龙虾💛慢煮乳鸽配白芦笋松露酱💜澳洲M9和牛柳配烤白芦笋🩵荷兰草莓牛油蛋糕配奶油酱环境舒适，食物精致，好啱一班朋友聚会啊 继续阅读