影片
港铁坚尼地城站 C 出口, 步行约2分钟
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电话号码
93302231
营业时间
今日营业
12:00 - 15:30
18:00 - 22:30
星期一至日
12:00 - 15:30
18:00 - 22:30
以上资料只供参考，请与餐厅确认详情
Helmed by former AUOR Michelin-starred Chef Edward Voon, Voon offers punchy Singaporean flavours in a casual yet refined setting. Heard food critics been saying that they serve arguably the best laksa in town so I came to try their lunch menu.Chef Voon's Signature Laksa （虎虾喇沙掺掺）The broth was rich, bold and flavourful packed with spices, prawn umami and a gentle hint of coconut milk. Particularly loved the sambal chilli on the side that gives a nice kick to the palate. 掺掺 (mixture of vermicelli noodles and egg noodles) soaked up the flavourful broth and added texture.Har Cheong Chicken Wings (秘制虾酱鸡翼) is a must order. The chicken wings are marinated in Voon’s house blend Har Cheong paste and deep-fried to golden perfection. It would have been perfect had the batter been lighter.Curry Fish Ball Ice Cream (咖喱鱼蛋雪糕) a creative dessert that is laced with actual curry fish ball flavours with bits of fried pig skin added atop. I would say that it works for me and reminds me of a spicy (curry flavoured) version of a salted caramel vanilla ice cream.Will return to try their wider dinner menu.
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坚尼地城一间新开小店，装修简约，楼底高，环境舒适。昨天主厨师准备了三款前菜: 虾酱鸡翼，油甘鱼沙律，鱼子酱云吞 ....各有特色。一定要试。汤就选择了牛尾汤。好耐冇试想饮一碗。主菜选择了沙嗲鸡饭及牛脸肉。如果想试三黄鸡或糊椒肉蟹，记得三日前预订。下次必试最后甜品系班兰 cheesecake 。平衡适中
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📍VOON🗺️西环坚尼地城科士街46号G8-9地舖最近去左打卡坚尼地城新开嘅餐厅，由新加坡名厨Chef Edward Voon主理，提供casual fine dining，融合新加坡、香港、同法式风味。晚餐有4-course，6-course，同a la carte选择，我地就叫左a la carte～ 前菜⚡️秘制虾酱鸡翼 $98单骨虾酱鸡翼咸香味十足主菜⚡️黑椒肉蟹通心粉 $158呢个系类似用左黑椒肉蟹酱嘅Mac & cheese，微辣不过几特别，融合左新加坡黑胡椒炒蟹嘅风味👍🏻⚡️炭烧沙爹鸡饭（珍珠米）$248沙爹鸡肉嫩滑，用左炭烧方式，而且个饭都好香！⚡️龙虾咖哩喇沙 $318喇沙汤底虾味好浓郁，少少辣，仲用上龙虾🦞⚡️炭烧和牛西冷、红酒汁 $588炭烧和牛几嫩滑，呈粉红色熟度，旁边配有薯菜～甜品⚡️是日精选甜品 $78当日系班兰蛋卷、椰糖、椰子gelato🥥两款甜品都用左班兰做主题，好有东南亚风味🌿见到餐厅仲有另一边系卖零售产品，买左个大礼盒有晒手工曲奇、果仁脆糖、同埋菠萝仔～ 听店员介绍啲曲奇嘅酱底都系大厨亲自炒制而成，当中有黑胡椒同喇沙味道，充满新加坡风味！脆糖就有大大粒果仁，咬落好脆唔太黏牙，好味！菠萝仔外貌十足一个菠萝包，入面就系凤梨酥馅，超可爱！买黎送礼都啱😋
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好耐冇食新加坡嘢啦，见到坚尼地城新开呢间即刻走咗去试😆果然冇令我失望！无论系环境服务同嘢食都非常到位👍🏻试咗佢哋三道菜嘅lunch set头盘拣咗蕃茄沙律，画龙点睛嘅姜汁油醋酱，入口有种置身东南亚嘅感觉，已经觉得调味好用心😋主菜拣咗炭烧沙嗲鸡饭，一上菜已经闻到好香炭烧味🤤即刻食欲大开！鸡肉烧得恰到好处，有辛香料嘅惹味，亦有沙嗲嘅甜味，融合得非常好👍🏻珍珠米饭粒粒分明比较有咬口，索晒啲酱汁，配合鸡一齐食一流😋甜品见到有个咖喱鱼蛋雪糕，觉得好得意😆咖喱配合椰糖原来系咁夹！连埋上面脆卜卜嘅猪皮粒食，成件事有冲击但又balance到👍🏻呢间可以话系我近期食过最好食嘅新加坡嘢🤤下次一定会再嚟！佢哋仲有得买自家制嘅新加坡伴手礼，手工曲奇嘅酱料全部由主厨亲自炒制💪🏻最有惊喜系黑椒菠萝仔，融合咗新加坡同香港本土元素，唔会太甜好惹味😋堂食客人买产品仲有9折✨
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Former AUOR Head Chef Edward Voon has opened his brand-new restaurant in Kennedy Town 🦀. Edward masterfully blends multicultural Singaporean flavors, refined Cantonese techniques, and classic French culinary approaches, creating uniquely flavorful and creative dishes. Must-try dishes include the crispy and fragrant Har Cheong Chicken Wings (💰HKD98) and the signature VOON Lobster Laksa Noodles (💰HKD318) – a flavorful laksa broth with umami and succulent lobster. We also tried their Oxtail Onion Soup (💰HKD128) and Black Pepper Mub Crab Macaroni (💰HKD158) with a bold and aromatic black pepper kick. The Rock Pigeon (💰HKD288) with Five-spice, Parsnip and Vinegar Jus is also worth a try.Do save room for desserts (💰98@)! The Pandan Lime Cheesecake and Pandan Panna Cotta are creative and delicious, offering a unique Singaporean twist.
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