文華扒房及酒吧

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第一次嚟獲米芝蓮一星嘅文華扒房餐廳設計優雅，環境寬敞光猛，空間感十足枱與枱之間離得遠，我地仲有張圓桌，坐正窗口位𝐸𝐴𝑆𝑇𝐸𝑅 𝐵𝑅𝑈𝑁𝐶𝐻 復活節早午餐 ($788/3 courses｜$888/4 courses)𝙨𝙣𝙖𝙘𝙠𝙨❛ Bell pepper & tomato bread sticks｜French toast topped w/ blue crab｜Foie gras & chicken liver parfait｜Toasted brioche｜Sour cream, salmon roe & smoked pike自家制法式牛油麵包充滿牛油香，烘至外脆搽上軟滑鹹香肝醬，味道層次豐富法式多士帶牛油香，配上新鮮蟹肉唔會好油膩麵包條好酥脆，搭配酸忌廉三文魚籽醬清新開胃𝙖𝙥𝙥𝙚𝙩𝙞𝙯𝙚𝙧𝙨❛ Steak Tartare勁多魚子醬！鹹味較淡，個人覺得恰好牛肉他他鮮嫩柔軟，脂肪少同埋無筋配上香脆酸種麵包 啖啖滿足～❛ House-made Salmon Gravadlax服務員會將整塊自家製煙燻三文魚扒推到你面前切都有三大塊，油脂豐富，帶微微煙燻味❛ Lobster egg be

This steakhouse is in Mandarin Oriental Hong Kong and has been a Michelin-starred restaurant for many years. Unfortunately, in the recent 2025 edition it was taken out from the award list. Having visited a few times with good memories, today we returned to Mandarin Grill & Bar at the end of the long Easter weekend to see what had happened.Arriving in the early evening the staff led us to our table on the window side. It was a quiet evening, and we were the first group of customers. The area stil

I recently had the pleasure of dining at the Mandarin Grill and Bar for lunch, and it was a delightful experience overall.The meal started with their exceptional bread baskets. As someone who typically isn’t a fan of bread, I was pleasantly surprised by how mouthwatering they were. Each piece was freshly baked and a perfect prelude to the meal.For my starter, I chose the foie gras with tomato relish. The presentation was stunning, showcasing the chef's attention to detail. The creamy foie gras p

小編衝着文華的Beef Wellington 而來，果然不負所望😋牛肉味不算很濃，但也有牛味和juicy，配合蘑菇茸、松露醬和酥皮一起吃，不會很漏，比想像中撘配～ 酥皮切開後，不會脫落，但夾起會稍稍與牛分離。而前菜點了濃蝦湯，龍蝦味濃郁，湯底杰稠適中✨還有生蠔，size不大，但蠔味鮮甜，有後勁👍🏽 甜品富創意，甜度適中，但小編太飽了，吃不完🙈——Weekend Brunch （$788+10% charge）:- Lobster Bisque / Oyster selection (4pcs) - USDA Prime Beef Wellington (Supplement Charge of $198)- Lemon Tart Thyme Ice Cream——味道：👍🏽👍🏽👍🏽👍🏽環境：✨✨✨.5價錢：💡💡💡.5服務：⭐️⭐️⭐️⭐️⭐️🫧Tips: • 48hrs 前預訂Beef Wellington • 如有人生日，可於book枱時告知職員，會送贈蛋糕📍中環干諾道中5號香港文華東方酒店1樓

七折優惠Saturday brunch😀文華東方嘅審美一直都係我最鍾意嘅，嗰種厚重老錢嘅感覺，用比較舊式嘅裝修表現出嚟，卻又唔會顯得過時。❤️食物食物就唔算驚喜，以米芝蓮嘅標準嚟講，食材遠遠比唔上日本同級嘅餐廳，始終香港嘅食物都唔係本地出產。因為我臨時嚟冇訂到威靈頓嗰個主菜，試咗魚同羊，真係有啲失望，整個course入面，龍蝦湯最為驚艷，龍蝦肉食落去又有彈性又有質感，如果再嚟就專為佢而來。❤️服務服務一流，待應無論係穿著（女仔著緊女僕裝，男仔著白衫，落單嗰位經理就著西裝）同埋禮儀都完全符合五星級標準，我最鍾意佢哋會輕輕彎腰同客人講嘢，呢種服務態度真係好似日本咁，喺比較歐美風格嘅餐廳就冇呢種習慣。❤️環境預訂時盡量指定坐窗邊，可以睇到皇后像廣場嘅綠植，配合古典嘅終審法院建築，感覺好似時間停留喺七、八十年代。我哋一共花咗3小時食咗4個course，完全冇感覺到時間流逝，真係好適合想慢活一個中午嘅地方。由進去飯店到離開，都有種穿越過去嘅感覺，來呢度食飯，真係要用心感受，已經係一趟旅程。 #氛圍感餐廳 #文華東方 #香港

Nothing worth mentioning when it comes to food and service except this steak! Serving wagyu ribeye like this is simply not good. I got 100% stuffed when I finished 60% of it. The sweet truffle sauce only made it worse, not to mention the horseradish cream and seaweedish garnish.

在這次的 Sunday Roast 體驗中，真的讓人從頭到尾都驚喜連連。開胃小吃的冰鎮生蠔新鮮得不得了，法式吐司也帶來了意想不到的美味驚喜。而那份海鮮拼盤，包括龍蝦、虎蝦和阿拉斯加帝王蟹，真的是讓人無法抗拒。主菜的選擇更是豐富多樣，不管是全鱸魚還是美國頂級肋眼牛肉，都好好味。而羅馬尼亞香草醬搭配烤羊腿，簡直是絕配。最後的甜點，為這次的美食體驗畫上了一個完美的句號。從開胃小吃到甜點，真心感受到食材的高品質和主廚的用心，這真的是一次難以忘懷的饗宴。

是次黎文華扒房食Saturday Brunch4-course整體很好，除左appetiser 既Full English唔係幾識欣賞。 Lobster Bisque 同Beef Wellington Lobster Bisque香濃細滑又足料，有唔少龍蝦肉粒。Beef Wellington 酥皮焗得金黃，中間有層蘑菇蓉帶陣淡淡既菌香，內面既牛柳大致粉嫩，入口柔軟多汁。唔額外蘸醬其實都好夠味。Mille-Feuille正常酒店水準。Brunch menu選擇都多，Appetiser唔食Full English 仲可以簡生蠔環境好，服務好，食得舒服自在。（臨走前一影）總括而言，值得定期到訪

讚-環境的確係老酒店先有既雍容 好闊落舒服-菜式細緻 甜品套用句宜家好紅既 就係完成度好高 皮餡配件都出色 威靈頓牛既酥皮同肉都剛好 外皮鬆酥 牛肉生熟度出色 係肉味淡左啲啫 龍蝦湯好鮮甜-服務節奏好好 唔會過快過慢彈-魚子醬似乎唔夠鹹鮮噃

高級感十足既Lunch.文華東方的Grill and Bar 服務水準好高. 而且食物質素非常高.雖然8xx 一位左右. 1分價錢. 1.2分收獲.一開始有D 小食. 已經先聲奪人.賣相非常好.印象好深刻既麵包.--- 無影相 既龍蝦湯. 龍蝦肉好鮮嫩. 湯既味道好濃郁. 最好味係個龍蝦湯.好大份既牛扒.Side Dish 我叫左mushrooms. 有D 咸. 同Roast Potato. 2樣都唔建議叫.烤薯仔好大舊. 太飽了. 不過佢烤得好好既.有個薯蓉味道唔錯.波菜都好味.甜品好特別呢個麻麻.另外我有試過佢既Cheese Cake.佢用朱古力湯浸住, 又係好飽. 不過朱古力湯確係好好味.Cheese Cake 係文華出名既野. 當然無得彈. 值得叫既.

Set lunch. Here’s what we had.Wafer cones filled with Cream Cheese and roe. Brioche rolls.Add on: Gilledeau Oysters, fresh and briny, enhanced by a delicate mignonette (condiment made from vinegar, minced shallots, and pepper) that added depth.Ceviche featuring swordfish and lemon gel, with sour cream perfectly countering the bright, zesty notes.Tender Ping Yuen chicken enhanced by Australian winter truffle jus, served with crusted soft boiled egg and tempura-ed nettles, providing a grassy note

🌟16 年榮獲米芝蓮星級殊榮傳統扒房🌟 💰$1000 - $1500💰Dining City Menu $998 薯仔麵包❣️ 油潤、豐滿，有彈力Brioche牛油麵包 ❣️柔軟口感 濃厚 牛油風味配以百年欖欖油 帶鹽牛油 辛辣牛油 Starters 🐮Classic Steak Tartare 牛肉他他鮮嫩柔潤 脂肪少而且無筋 配上香脆酸種麵包🥖牛肉味香濃惹味 可惜調味略淡 略單調 尾韻有點油膩 😢🦀King Crab & Caviar Tin ❣️帝皇蟹味道鮮甜度 肉質軟滑綿密多汁奧西特拉鱘魚子醬口感豐滿而充滿層次散發著海洋鮮味 海鹽 果仁 奶油 礦物味道💕💕Main 🐮Wagyu Beef - USDA Prime Beef 極佳級的牛肉取自42個月齡以下年輕牛隻具有豐富的大理石油花 堅實的肉質 Medium 熟度 漂亮的粉嫩色 牛肉質量不錯 可惜欠缺牛肉味道 大火的油脂味 做法似slow cook 極度失望😭配菜千層薯仔方塊❣️薯仔的香氣便撲鼻而來 表層黃金焦糖色 每層薯仔皆柔軟香口 牛油味香濃 發揮不錯Desserts 🧀Ricotta Cheesecake 結合了戚風蛋糕 傳統起司

朋友離港在即，需很久才回，臨行一聚，相約於酒店扒房。餐包外皮香甜包肉軟熟，上面灑了些鹽粒，增添少許鹹意。可選配牛油或橄欖油，能夠一次過盡享兩種風味。一大粒類似炸肉丸的頭盤，真身原來是牛肉他他跟酸種麵包多士的混合物。本體肉質鬆軟，炸完之後增添香口感。碗裡先放有數粒龍蝦肉，侍應再倒龍蝦湯進去。湯的蝦味濃重，烯杰適中，不漿口，配襯的龍蝦肉爽而鮮美。香煎鵝肝油脂豐盈，少少調味已經足夠，吃下是滿口的幸福！襯上的炸麵包粒增加脆度；而蘋果粒能抒解膩氣。魚卷包有帶子、虎蝦、松露、煙肉等，肉感豐盛，爽口的蝦肉、松露的香氣以及鹹香的煙肉影襯出魚肉的鮮美。我們只是叫了英式西茶，詎料店方驚喜地奉上迷你甜品！紅莓啫喱糖、馬德蓮蛋糕與朱古力布朗尼，小人最愛蛋糕，跟西茶最合拍。高水平之作，締造了一次美好的回憶！

今次到訪連續 16 年榮獲米芝蓮星級殊榮既文華扒房🌟當日既生蠔係黎自澳洲同法國，味道由淡到濃，一人份量有六隻🦪Beef wellington仍然保持肉質鮮嫩，酥皮重牛油香🥩最後不得不提既係Lobster Cappucino，龍蝦湯鮮濃香醇，口感滑而不膩，另外亦有魚子醬同龍蝦肉作點綴🦞📍文華扒房及酒吧 #中環扒房中環干諾道中5號香港文華東方酒店1樓💰Sunset Tasting Menu - $1688 Per Person

📍 文華扒房及酒吧🌏中環干諾道中5號香港文華東方酒店1樓 📝 8.5/10為了慶祝朋友的生日🎂,我們來到享負盛名的文華東方扒房,這家餐廳已經連續16年榮獲米芝蓮星級🌟殊榮,更適逢今年是餐廳成立60周年,我們特別預訂60 fantastic years🎊🎊周年紀念晚餐,一入到酒店,一股濃郁的歷史氣息撲面而來,令人期待今晚的味蕾之旅Lobster Bisque Cappucino, Oscietre Caviar濃郁的🦞龍蝦濃湯,上面覆蓋著一層綿密細膩的泡沫bubble🫧，再點綴鹹香的Oscietre魚子醬，龍蝦湯口感非常滑,令人忍不住一口接一口👍🏻👍🏻Classic Steak Tartare, Toasted Sourdough🌟🌟🐮牛肉他他也是很多人推介的菜式之一, 鮮嫩牛肉配上香脆酸種麵包🥖, 香料適中，並沒有掩蓋牛鮮味Pithivier, Venison, Foie Gras, Truffle Sauce(For Two People)🌟🌟🌟煎香鹿肉加上鵝肝菜餡料,然後再用🥐酥皮包裹焗至金黃色,充滿牛油🧈的酥皮香氣四溢,裏面的餡料味道濃郁,精緻且美味1963 Mandarin C