144
21
8
港鐵中環站 F 出口, 港鐵香港站 A2 出口
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電話號碼
28254004
開飯介紹
文華扒房使用上佳的有機食材和當令美味，以全新手法為賓客提供經典碳烤美食。
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獎項殊榮
最優秀服務開飯熱店 (2013), 最優秀開飯西式餐廳 (2012-13), 米芝蓮一星餐廳 (2015-22)
特色
浪漫情調
附加資料
客人不可帶蛋糕進入餐廳
營業時間
今日營業
12:00 - 14:30
18:00 - 23:00
星期一至日
12:00 - 14:30
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
招牌菜
食家推介
相關文章
After many festive meals with family and friends in the Lunar New Year holidays, it is good to have a change, to enjoy a nice western dining at a quiet and comfortable ambience, so we come to this Michelin 1-star restaurant, located in Mandarin Oriental Hotel. Seated at the spacious, cozy leather banquette looking into the kitchen area, the familiarity from the dim lighting, soft music, and the team of neatly dressed servers brought back good memories of my last visit, which was almost six years ago. We decided to order the 4-Course ($1,688) and 3-Course ($1,388) Menu instead of the Chef Experience Tasting Menu. The amuse bouche is Taro Taco, with a crunchy taco shell. Inside are some diced scallops, marinated well and added some chives to enhance flavours, plus an avocado puree. A nice canape. For my first course, I have a glass of Ruinart Blanc de Blancs ($248) to pair with Signature Caviar Tin ($380 addition). Served in a caviar tin, under the generous portion of Royal Cristal Caviar are some Alaskan King Crab salad, mixed with Ratte Potato and Leek. On the side are the Cauliflower puree and Squid Ink, presented in a nice contrast of alternate white and black colour. Very delicious. My wife has the Japanese Hokkaido Scallop, with the lightly seared scallop on top of creamy Saffron Risotto, as well as some Fermented Black Garlic puree and Lime to give additional flavours and acidity to balance the rich risotto. For my second course, I have a glass of Powell & Son Roussanne Marsanne ($220) to pair with Vitello Tonnato. The Glazed Veal Sweetbread has a wonderful texture. The Yellow Fin Tuna is thick in the cut, seared on one side while leaving the other raw to retain a pleasant, soft bite. The sauce is great in taste, and with some Parsley and Roasted Capers as condiment, the Nasturtium leaves serve not just to decorate but also giving a bit of mild peppery note. The anchovy puree further enhances the overall enjoyment with a nice savoury taste. Very good. For the third course I have a glass of Goulee by Cos d’Estournel ($298) to pair with US WBI Prime Striploin 10oz. The beef has been grilled nicely, caramelized on the surface while cooked medium rare. With some shallot, roasted kale, and black garlic butter to go with the steak, I have chosen the jus for the sauce, which is flavourful. The Grilled Vegetable on the side includes baby carrot, beetroot, and white asparagus. There is a bit of tendon on the steak making it a bit rubbery on texture at one end, but minus that small piece the quality of the steak overall is quite good. My wife has the Grilled MSC Certified Dover Sole, with the server helping to debone the fish on tableside. Beautifully grilled on the outside but still moist and tender on the flesh, the fish is paired with a lemon butter sauce with chives to give a bit of acidity and rich buttery note.For dessert I have Gingerbread Souffle with Cranberry Ice-cream. The souffle has the perfect rise, with the nice gingerbread aromas permeating on the gooey and sweet filling. The cranberry ice-cream has a nice sourness to make the whole dessert lively and helps to balance the sweetness of the souffle to perfection. A nice one. My wife has the Seasonal Fruit Platter, including fig, blueberry, raspberry, strawberry, pineapple, melon, and dragon fruit, together with Raspberry Sorbet. Refreshing and the vibrant colour is tempting. The Petits Fours include Caramel Crisp, Chocolate Bar, and Strawberry Puff, presented beautifully in a three-layer container. A rewarding finale to go with a cup of Double Espresso on the house. Service is very good, but I hope the servers can explain more the dishes to us. Total bill is $4,752 which is reasonable in my opinion. A good place to enjoy a nice meal, and even though it is set menu, there are a wide range of choices that can meet everyone’s preference, but the caviar tin is still my recommendation.
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生日週也是放縱週, 有老婆Carry去吃文華扒房, 最期待的當然是Beef Wellington, 因為不少食客也覺得它是香港最高質的, 對我而言也是. 酥皮酥脆層次豐富, 肝醬火腿味濃而不死鹹, 中間Medium Rare的牛柳嫩滑如肉眼, 再加上畫龍點睛的松露肉汁去提香提鮮, 每個位都表現出色而正宗, 心目中的Beef Wellington應該就是這樣.老婆點的同樣是傳統週末菜式, 也就是Sunday Roast之Prime Rib, 同樣是用經典的銀色餐車盛載, 切出來相當大塊而公整, 肉質比其他主打Prime Rib的餐廳更好, 特別是週邊部位的油香和腍度, 是我吃過最強的. Yorkshire Pudding很脆, 內裡香間感夠, 用來盛載肉汁完全恰如其分. 唯一要改善的是附上的炒蔬菜, 有點油膩, 不夠清新. 文華扒房不是那些很創新的Fine Dining餐, 是偏向傳統扒房的做法, 例如是頭盤的龍蝦湯, 就是蝦膏與龍蒿忌廉及干邑的結合, 傳統的鹹鮮, 酒香和柔順. 另外甜品的拖肥布甸也夠傳統, 內裡口感濕潤但保持挺實, 沒有糊化, 拖肥醬濃甜而不膩, 保持微溫, 和雲呢拿雪糕的結合, 就是冰火相間之快感.Mandarin Grill is famous for her steak and her beef Wellington is the best of HK. Not only because of the excellent texture, grill time control and flavour, her beef Wellington has followed the traditional recipe without any compromise for health diet. The prime rib is as guilt and seductive as beef Wellington. You must try the steak and beef cuisine there.
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My friend came here recently and I saw from her meal that some items from the sunset menu was changed so I decided to come here again.For drinks, I chose their Pineapple Sour, which was refreshing without being too strong.Their amuse bouche was already a great start. Almond was added to the chickpea giving it a nice aroma and the lights flavors were a great match the to the stronger flavors of the Uni and Caviar.They have a huge selection of olive oil and will introduce them to you by asking your preferences, eg. stronger, spicy etc.Their bread was also amazing with the usual brioche as well as the German fruit bread.The steak tartar was just as great as I remembered it and the slightly charred flavors on the sourdough toast matched with the tartar so well.I have never tried their tenderloin and it was a great choice with the slightly charred surface just like the sour dough yet with a lovely medium rare inside. Even the kale on the side was perfect with a slight crisp. However, for someone who has a large appetite, you may feel it isn't enough. Compare to their previous sunset menu, where the sides including 1 bowl of potato, 1 bowl of vegetables and 1 Yorkshire pudding, the overall proportion was slightly small.For desserts, I chose the Baba and it was a stunning dessert in terms of presentation and flavor. They definitely did not go soft when adding the grand marnier.I loved their intense flavor but it may be a bit strong for some people. The key would be to eat it with the cream/ice-cream on the side to balance the flavors.Petit Fours were just as amazing with my favorite being the hazelnut chocolate. Upon leaving, they gave me a small bag of madeleines as a gift which I had a breakfast the next dayIt remained moist and buttery could have fooled me as fresh if I didn't know better myself.
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3-course Sat Brunch💰788 (我2022年6月食，原來7月已經加咗價去💰888🥹)，包埋好鬆軟嘅麵包、一個迷你帶子starter🤣、最尾有朱古力食！🫶🏻𝕬𝖕𝖕𝖊𝖙𝖎𝖘𝖊𝖗🦞Brittany Blue Lobster Bisque💫評分: 7.8/10📝龍蝦味係超濃郁幾重口味，佢個底有啲龍蝦肉同面頭有cream，店員即場倒啲湯出嚟，睇條片我嗰碗就開頭太杰身🥹，開頭有啲黐埋咗，不過呢款signature點都要試，仲有另一款係即場切煙三文魚本身都好想食，我宜家先知原來唔食甜品可以叫兩個前菜🥹，生蠔🦪都好吸引！🫶🏻𝕸𝖆𝖎𝖓 𝖈𝖔𝖚𝖗𝖘𝖊因為我哋4個人每人都叫咗唔同嘢，同佢啲配菜係另外上，所以就可以share啲薯條🍟、薯蓉、蔬菜‼️🥩USDA Prime Beef Wellington (+💰198)💫評分: 8.3/10📝如果揀呢款main記得48hours前要reserve定唔係有機會無，酥皮好酥脆，包住粉嫩嘅牛柳，中間有蘑菇茸，配黑松露汁同側面有芥辣，係好食嘅不過無wow一聲🤣🥩Slow-roasted USDA Prime Rib of Beef💫評分: 7.5/10📝呢款都係成個車推出嚟再原條切，可以根據個人喜好口感，要求厚或薄切，牛味重，️帶啲筋，側面嗰個包就有啲硬🥹🫶🏻𝕯𝖊𝖘𝖘𝖊𝖗𝖙🍰四款都叫咗🤣💫評分: 7/10📝無咩好驚喜，超正常🤣，記住request定寫happy birthday仲送多咗個甜品‼️不過sat brunch就無得食經典嘅souffle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(中環🚇F出口行1分鐘就到)💫評分: 8/10💬用最抵價試到佢哋signature嘅龍蝦湯🦞同威靈頓牛扒，夜晚叫威靈頓牛扒就可以食完整一條會厚切啲，價錢就double，但Staff會喺面前切開金黃色嘅威靈頓牛扒，入門版就可以早啲上網book佢哋sat嘅brunch，可能因為太高期望，所以無去到好amazed，慶祝生日係一流，坐得好舒服同service好好👍🏻！💬hoisumeat其中一個米芝連一星checklist又✅🏃🏻♀️再訪？🄼🄰🅈🄱🄴#mandarinoriental #西餐 #扒房 #美食 #推介 #中環美食 #中環 #香港美食 #beef #威靈頓牛 #威靈頓牛扒 #foodieblog #instadaily #hkfoodie #龍蝦湯 #西式 #wagyu #beefwellington #lobstersoup #birthday #wagyuhongkong #wagyuhk #牛 #牛扒 #牛扒控 #生日 #生日飯 #必食
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傳說中香港最好食嘅威靈頓牛柳，今日終於有機會試啦。食物好壞參半，裝修同服務非常令人失望，應該唔會再嚟。Appetizer首先送上吞拿魚蓉卷，稍為失望，冇乜咬口，亦都冇鮮味，口感同味道好似食緊魚肉腸。麵包係自家制brioche,充滿牛油香，非常好食。Appetizer試咗龍蝦湯同牛肉tartare，龍蝦湯非常鮮味，仲有龍蝦仔肉。tartare相對令人失望，調味過重，掩蓋左本身牛肉嘅鮮味。到萬眾期待嘅主菜啦，威靈頓牛柳真係好好食，酥皮充滿牛油香，牛柳軟嫩有牛味，而且配菜嘅薯蓉真係好好食。甜品亦都唔錯，我嘅朱古力撻甜到啱啱好，但係同行嘅caramel pudding質感好奇怪，唔建議食。最後我想講嘅係可能我訂位嘅時間好奇怪，星期六兩點先開始食午餐，到我哋想完主菜，全場只係剩返兩個staff，而且佢哋仲喺度忙緊set場，感覺非常之差，$3000食午餐，應該可以有更好選擇。
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