文華扒房及酒吧

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his year, we have have chosen this restaurant to celebrate. As I like their chefs creativity. In fact, apart from the creativity, their food and service is very good.

I think that lot of people have mentioned their starter, I wont mention about it. But I must mention their bread and olive oil

This is the bread i like most. The focassia is very yummy and the other is very soft inside and crispy insidr. I can even smell the bread taste when it put on the table. Also, the olive oil is silky smooth and olive taste is very strong. We finished a basket of bread in only 5 minutes.

The coming up is first appertiser lobster bisque. Its creamy and vert strong taste of lobster. The lobster meat is very fresh. As we shared the bisque, so i just have half portion. I think that if I finish the whole.portion, i may think that its too much as the taste is very strong.

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We ordered the foie gras and steak afterwards, the foie gras is so do. As its not crispy. I like sirloin steak very much, strong taste of beef, its crispy outside but soft and tender inside

Finally, we ordered a signature dessert soffle
The wine taste is very strong and is very smooth and soft.

I was very surprised that i had the candle cake as my birthday gift. Its very tasty and i was very full.even i was full, i like petit four very much. its very cute.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2013-06-27

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$700

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coolcool包包man

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為慶祝金鷹主人的特別歲數生日，去了大家都想試的文華扒房吃晚飯。我們坐下不久，侍應便為我們端上兩塊曲奇，上面鋪滿一條條白色的，原來是芝士，頗滋味。接著是麵包籃、很多食評都有介紹的「橄欖」小吃，還有madeleine和泡芙。麵包有四款，我最喜歡的是brioche，香草包和黑麥包也不錯，沒想過侍應還向我們介紹多款橄欖油，給我們揀選來點麵包吃。我頗欣賞餐廳花心思以橄欖盤栽襯托以份子料理方式弄的「橄欖」，不過因為之前在＜開飯＞網站已看過其相片，所以沒有了驚喜。Madeleine很小巧，吃時滿口黑松露芳香，紫色小花令其看來更精緻。泡芙的味道則普普通通。金鷹主人本來想點有多道菜的tasting menu，我則散點，但原來點tasting menu必須兩位起，而我又吃不了那麼多，所以我們最後決定散點分來吃。吃前菜之前，我們點了三款生蠔，一款是法國的Gillardeau，貪其味道有保證。另外兩款都是未試過的愛爾蘭蠔，其中一款很鮮甜、嫩滑和爽口，很合我口味，另一款則太鹹，可惜我已忘了蠔的名字。這兒的生蠔六隻只賣三百多元，不算昂貴。我選的前菜白露筍鮮甜多汁，吃來感覺清新，而且沒有白露筍本身的苦澀味，吃時配上

為慶祝金鷹主人的特別歲數生日，去了大家都想試的文華扒房吃晚飯。我們坐下不久，侍應便為我們端上兩塊曲奇，上面鋪滿一條條白色的，原來是芝士，頗滋味。

接著是麵包籃、很多食評都有介紹的「橄欖」小吃，還有madeleine和泡芙。麵包有四款，我最喜歡的是brioche，香草包和黑麥包也不錯，沒想過侍應還向我們介紹多款橄欖油，給我們揀選來點麵包吃。

我頗欣賞餐廳花心思以橄欖盤栽襯托以份子料理方式弄的「橄欖」，不過因為之前在＜開飯＞網站已看過其相片，所以沒有了驚喜。

Madeleine很小巧，吃時滿口黑松露芳香，紫色小花令其看來更精緻。泡芙的味道則普普通通。

金鷹主人本來想點有多道菜的tasting menu，我則散點，但原來點tasting menu必須兩位起，而我又吃不了那麼多，所以我們最後決定散點分來吃。

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1 讚好

吃前菜之前，我們點了三款生蠔，一款是法國的Gillardeau，貪其味道有保證。另外兩款都是未試過的愛爾蘭蠔，其中一款很鮮甜、嫩滑和爽口，很合我口味，另一款則太鹹，可惜我已忘了蠔的名字。這兒的生蠔六隻只賣三百多元，不算昂貴。

我選的前菜白露筍鮮甜多汁，吃來感覺清新，而且沒有白露筍本身的苦澀味，吃時配上黑色的菇菌，味道更佳。廚師更預備了兩片多士給我們點碟上的荷蘭汁來吃，毫不浪費。我很高興自己選對了菜，金鷹主人也讚這道菜很美味呢！

另一道前菜是鵝肝。我本來擔心會有點膩，吃過後不單只覺得軟滑，伴以帶酸味的大黃來吃，更一點膩的感覺也沒有，反而滿口鵝肝的甘香美味，甚是滿足，也要讚讚金鷹主人的好選擇。

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1 讚好

接著第一道主菜是煎鱸魚。魚很新鮮，肉又嫰滑，伴碟的露筍、青豆和蠶豆也好吃，深淺的綠色亦令菜色更悅目。

另一道主菜Beef Calotte是餐廳的招牌菜，以Cookbook 盒子盛載也是其特色。這道菜的擺盤很漂亮，深色的「泥」凸顯了牛肉的粉紅鮮嫰。牛肉的肉味很濃，肉質也滑，有咬口卻不會起「渣」，沒有令我失望，不過，我還是較喜歡Ruth Chris的DA牛扒。

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吃過主菜沒多久，侍應便為金鷹主人端來一支金色的長蠟燭為其慶祝生日。意外的是，蠟燭原來是吃得的，是薄朱古力包著橙啫喱和朱古力慕司，另一驚喜是餐廳為壽星預備了一封信，放在裡面的是一大片薄朱古力。侍應說這是餐廳的新安排，即使不是慶祝我的牛一，我也覺得很開心，金鷹主人應該也高興吧。

雖然我們已相當飽，不過沒理由不試試這兒的甜品，所以選了較清新的水果甜品，一款是雜果配雪皅，甜品師傅把雪皅做成梨狀混在水果中，甚有心思。另一款士多啤梨配雪糕也一樣，雪糕弄成士多啤梨的模樣，還有朱古力做的花和葉，好不精緻。可能我較喜歡吃雪皅，所以覺得前者比較美味。

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侍應接著端來幾顆松露朱古力，我們再飽也要嘗一口，香濃幼滑的黑朱古力還混有黑松露的味道，以此為晚餐作結也真不錯。

餐廳的裝修固然優雅，枱與枱之間距離也很闊，置身其中覺得很自在和舒服，毫無高級餐廳的拘束感覺。另想讚一下招呼我們的侍應都殷勤周到，誠懇有禮。

價錢方面，當然絕不便宜，但最重要是吃得開心、物有所值吧，更何況金鷹主人之後又會請我去米芝蓮餐廳吃飯慶祝生日呢！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Elaine項項

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488

去年也來這邊吃情人節的晚宴那一道Krug on the moon 驚豔四座而這個月鬼才總廚Uwe Oponcensky和文華扒房的優秀團隊以Art Basel為靈感打造出了全新的Art Menu要表達梵高的平生會有什麼樣的新突破？環境：午間來到視野感覺寬闊光線也是柔和白天的優雅和晚間的情趣真是不同的味道另外可以仔細看看天花板上扇形的波浪狀就如Spoon的招牌湯匙一樣這里有文華特有的扇形Fan麵包我對包類的東西沒有抵抗力不過..好在偷閒出來的時光也是短促忙著四圍拍照也是留住quota的好辦法番茄湯用上了很有趣的番茄湯罐頭酸咪咪的滋味羅勒葉總是很好的拍檔啦只是湯身較濃郁全部喝下怕是會半飽了 ….嘻嘻 Pop Art把夢露搬上桌不知道男士們會不會心跳加速氣血上湧用洋蔥蘑菇puree 和黑松露砌成瑪麗蓮夢露的頭像靈感取自Andy Warhol的著作而難得是食物做出來的藝術品也是神態自然你看紅唇嘟起依舊韻味十足真讓人捨不得下口又具玩味的是廚師在美人的嘴邊加上了一份慢煮牛扒肉質嫩口感鬆軟中間呈現漂亮的粉紅色入口牛

去年也來這邊吃情人節的晚宴那一道Krug on the moon 驚豔四座
而這個月鬼才總廚Uwe Oponcensky和文華扒房的優秀團隊
以Art Basel為靈感打造出了全新的Art Menu
要表達梵高的平生會有什麼樣的新突破？

環境：午間來到視野感覺寬闊光線也是柔和白天的優雅和晚間的情趣真是不同的味道

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另外可以仔細看看天花板上扇形的波浪狀
就如Spoon的招牌湯匙一樣
這里有文華特有的扇形Fan

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麵包
我對包類的東西沒有抵抗力
不過..好在偷閒出來的時光也是短促忙著四圍拍照也是留住quota的好辦法

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番茄湯
用上了很有趣的番茄湯罐頭酸咪咪的滋味羅勒葉總是很好的拍檔啦只是湯身較濃郁全部喝下怕是會半飽了 ….嘻嘻

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Pop Art
把夢露搬上桌不知道男士們會不會心跳加速氣血上湧
用洋蔥蘑菇puree 和黑松露砌成瑪麗蓮夢露的頭像靈感取自Andy Warhol的著作
而難得是食物做出來的藝術品也是神態自然
你看紅唇嘟起依舊韻味十足真讓人捨不得下口

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又具玩味的是廚師在美人的嘴邊加上了一份慢煮牛扒
肉質嫩口感鬆軟中間呈現漂亮的粉紅色入口牛味濃郁也相當Juicy
很怕肉韌的我自是大呼太~美~味~

而中午想吃的清淡些選擇魚也是不錯的今日catch of day是鯛魚

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讓人驚喜的是根根立起的魚鱗薄又脆口和滑嫩的魚肉非常非常的合拍
質感輕身且魚味鮮美餐廳的好功夫可見一斑

The Skull
上桌時用玻璃罩蓋住 Tonka Beans的煙霧夢幻感十足
掀起蓋還帶不少橡木味若愛smoky的味道這個一定適合你

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靈感源自Damien Hirst那顆鋪滿鑽石的骷髏頭骨
而大膽創新的Uwe 則用雲呢拿雪糕外綴以彩色糖粒成型

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再是淋上車厘子醬一下子…血流成河了….哈哈

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甜品部份其實更喜歡鋪底的Oreo碎餅底
讓我一下子很想再試餐廳的另一款招牌甜品Oreo
不過這個不如留在下周扒房的甜品篇一起介紹吧

關於這次的Art Menu
餐廳推出 3道菜的午餐：$708+/位
或 5道菜的晚餐：$1588/位
主要的差別在於前菜和甜品上
晚餐會有一款鵝肝的頭盤和一份Chef出場現做的甜品

藝術節主題Menu 是由5月6日舉行直至26日結束
每位客人在品嘗美食后都會獲派一張參觀Art Basel的贈券
想要感受藝術與美食的盛筵也要趕緊行動啦

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2013-05-14

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$780 (午餐)

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ysobone

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聞說呢度ge早餐好食, 重有kc同王迪詩ge推介, 咁岩撞正係金鐘見工, 掂晒, 試下個早餐先, 上次幫襯已經係上年情人節晚餐!我同女友一人嗌一個set, 佢要egg benidict, 我要full breakfast!先來麵包, brown toast 同七穀包, 鬆軟, 剛剛烘好, 脆熱, 正, 搽佢地自家製strawberry, 杏, 橙皮果醬, 蜜糖, 正呀; 但杏加入薰衣草, 搶了味, 士多啤梨淡淡的玫瑰香, 橙皮略帶苦, 蜜糖清甜女友揀左鮮榨蘋果汁, 係會氧化ge, 新鮮; 我要西柚汁, 冇話驚為天人egg benidict 唔流心, 蛋黃呈半凝固狀, 但muffin比full breakfast脆邊, 正我ge full breakfast, 有番茄, 輕烤, 帶出鮮味, 但可再烤多d時間會更香; 烤蘑菇一般, 乾乾的; 金百利香腸加入香草, 清新肉味濃, 正, 煙肉都係一般, 炒蛋加muffin, 炒蛋味唔濃, 滑如醬, 唔會太稀, 連muffin食一流餐飲, cappuccino, 奶泡滑, 不太濃, earl grey tea還是老樣子吧

女友揀左鮮榨蘋果汁, 係會氧化ge, 新鮮; 我要西柚汁, 冇話驚為天人

egg benidict 唔流心, 蛋黃呈半凝固狀, 但muffin比full breakfast脆邊, 正

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我ge full breakfast, 有番茄, 輕烤, 帶出鮮味, 但可再烤多d時間會更香; 烤蘑菇一般, 乾乾的; 金百利香腸加入香草, 清新肉味濃, 正, 煙肉都係一般, 炒蛋加muffin, 炒蛋味唔濃, 滑如醬, 唔會太稀, 連muffin食一流

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餐飲, cappuccino, 奶泡滑, 不太濃, earl grey tea還是老樣子吧

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2013-04-11

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人均消費

$340 (早餐)

SMASHING PUMPKINS

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今年生日正日，女友事先對晚飯地點大賣關子，只叫我：（記得不要著波衫，請著上你對皮鞋。）心想：（應該是上酒店的西餐廳吧。）除了皮鞋，連一年穿不到兩次的西裝褸，也得出動。當女友帶到我去文華東方門口，開始有點眉目，究竟，是扒房，抑或，是Pierre。最後，我們上了扒房，此一刻，願望終於成真，因文華扒房一直藏在我口袋裡，是我未去過的餐廳之中，最想去的頭三間之一。由服務生帶領我倆，步進扒房大廳，那時候，我表情故作鎮定，內心則興奮莫名，女友見著我面部表情不甚自然，問我：（做乜拾熟狗頭咁個樣？）扒房飯廳環境優雅，華麗而不俗艷，天花是用上的扇貝圖案堆砌而成。原來，這股優雅中帶著活力的氣息，是出自大名鼎鼎，英國名設計Terence Conran干雲爵士之手筆，失敬失敬。看過餐牌，有生蠔，頭盤，湯，海鮮，肉類，甜品，每款選擇不多，但簡而精。文華扒房的行政總廚Chef Uwe Opocensky ，將份子料理的元素，滲進在傳統扒房裡面，現今的文華扒房，在他的領導之下，已成為米芝蓮的一星餐廳。麵包籃未算令人驚艷，最特別的是有數款橄欖油選擇，圖中的橄欖油，帶有Hazel nuts香味。Amuse Bouche的

今年生日正日，女友事先對晚飯地點大賣關子，只叫我：（記得不要著波衫，請著上你對皮鞋。）

心想：（應該是上酒店的西餐廳吧。）除了皮鞋，連一年穿不到兩次的西裝褸，也得出動。

當女友帶到我去文華東方門口，開始有點眉目，究竟，是扒房，抑或，是Pierre。

最後，我們上了扒房，此一刻，願望終於成真，因文華扒房一直藏在我口袋裡，是我未去過的餐廳之中，最想去的頭三間之一。

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由服務生帶領我倆，步進扒房大廳，那時候，我表情故作鎮定，內心則興奮莫名，女友見著我面部表情不甚自然，問我：（做乜拾熟狗頭咁個樣？）

扒房飯廳環境優雅，華麗而不俗艷，天花是用上的扇貝圖案堆砌而成。原來，這股優雅中帶著活力的氣息，是出自大名鼎鼎，英國名設計Terence Conran干雲爵士之手筆，失敬失敬。

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看過餐牌，有生蠔，頭盤，湯，海鮮，肉類，甜品，每款選擇不多，但簡而精。

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文華扒房的行政總廚Chef Uwe Opocensky ，將份子料理的元素，滲進在傳統扒房裡面，現今的文華扒房，在他的領導之下，已成為米芝蓮的一星餐廳。

麵包籃未算令人驚艷，最特別的是有數款橄欖油選擇，圖中的橄欖油，帶有Hazel nuts香味。

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Amuse Bouche的賣相非常大陣像，以盤栽來拱照著，兩小粒用橄欖做出來的小點，由elBulli流傳開去。

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頭盤的雜菜沙律，名為Flower pot，外表與花盤沒兩樣，但可以食用，每款蔬菜皆新鮮，爽脆，配以Earl Grey汁，味道更加清香，盤底的綠色蓉，我估是用豆磨出來，清甜香滑。

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1 讚好

頭盤為煎鵝肝，此鵝肝的份量頗為巨型，足以兩個人分享，鵝肝處理得宜，外表煎得香脆，內裡甘香嫩滑，最特別的是鵝肝上，用朱古力做出來的醬汁，得出來的味道，竟有點像BBQ般惹味。鵝肝與朱古力醬，水乳交融，溫柔繾綣在口腔內，捨不得把它吞掉。

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曾經在LKF Tower Gold，喝過令我讚不絕口的龍蝦湯，扒房的龍蝦湯，水準絕不比下去，龍蝦的濃香，干邑份量適中，沒有喧賓奪主，酒香與龍蝦鮮香並存，湯身極之香滑，餘韻悠長。

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接著的兩道主菜，全是肉類，秋去春來的時間還可以吃野味，此道烤鹿肉的賣相，像原野上的小鹿，踏著雪地去尋梅？鹿肉在烤爐上燒，挺有點獵人在森林內，把獵物即殺即食的原始感覺。已不是第一次吃鹿肉，連鹿肝也吃過，此鹿肉的質感較實在，肉味很濃郁，是野味的原始味道。配菜有以栗子與薯仔混合的薯仔波，鬆軟中還有栗子的香甜。另一個亮點，便是那一塊小小以朱古力做出來的葉，只溶在肉，不溶在手，兩者在口內揉合，不能不說一聲Amazing！

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賣相同樣美麗的西冷扒，以切件上，五件西冷扒橫陳，與其他配菜砌出美麗的圖畫。半生熟的西冷顏色嫣紅，肉質柔軟，嫩滑，滿帶肉香。

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一頓扒房盛宴，沒可能少了甜品的份兒，很多到訪過文華扒房的朋友，皆對這裡的甜品讚不絕口。最後在數款甜品之中，選擇了Mushroom。外表與磨菇沒兩樣，加上餐碟的顏色，與磨菇下的配料，果然像置身於森林，隨手在地下摘野菇來吃！

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當然這不是毒菇，而是由雲呢拿，咖啡等做出來的提拉米蘇，果然甜品不可以貌相。最後，送上的生日蛋糕，玩味十足，由頭到尾，連火，蠟燭也吃得下。

由頭盤，至甜品，皆令人驚喜連連，最後，我不再裝著拘謹的面孔，笑了出來。

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Scallops with Seagrass and Lemon

謝謝妳。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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The dining room has changed somewhat in appearance to the one in the photo. The chairs are now red velvet instead of white. I went there for a business lunch with colleagues.

1) Juice Cart

Mango juice with lime - fresh nice

2) Soup

Cream soup of some kind with iberico ham - Nice. The bits of ham were tiny tiny. Although the soup was good, it wasn't memorable.

3) Beef Wellington

Magnificent beef. Twist on old classic. Very tasty and impressive.

4) Oreo dessert

Twist on the oreo cookie. Was more visually interesting than actually tasty. Food humor is fine so long as its under HKD100. This cost more than that.

Verdict

Lunch at the mandarin grill is quality. The service is perfect. The food (especially the meat dishes) are good. The price is a bit steep. But I would definitely come here again.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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NATNUT

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I'm a huge fan of the Mandarin chain, from their accommodation to their dining- consistent standards and exemplary quality topped with detailed professional service that never fails to disappoint.
Mandarin Grill is one of my favourite restaurants for many reasons:
I find simple, unpretentious and elegant decor the most enjoyable (did I mention the amazing view as well). The food is always good and service is top notch. Prices are steep but not amongst the most extortionate, for the aforementioned reasons the price in my opinion is very well justified.

To start with we were served cheese dough balls and a pipping hot bread basket, as expected with Mandarin's pastry- up to standard

Starters:
Smoky Bay Oysters

Note the little pearl on the oyster! It's actually edible, filled with oyster juice, I thought that it was a very cute and thoughtful detail.

French Diver Caught Scallops With Lemon Sea Grass and Dashi

10/10
I'm a big fan of seafood and very picky with it. The scallops were cooked perfectly, it was evidently fresh and well paired with the seagrass and interestingly served on the hot stones. Highly Recommnded

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Mains: US Grass Fed Roast Beef with Yorkshire Pudding

9/10
This was a brilliant dish, beef quality was excellent. The waiters initially came out with a trolley and carved our cut in front of us. The beef was full flavoured and juicy. The Gravy was done PERFECTLY and so was the yorkshire pudding. This is certainly something not to be missed!

Chateaux Briand a.k.a 'The Mandarin Cookbook'

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Petite Fours: Chocolate Cigars

the chateauxbriand is a distinctive thick cut from the tenderloin and when prepared properly it can be amongst the most tender and flavourful cuts. Although the sauce took the form of a savoury gravy instead of the traditional form of reduced sauce, it was still delectable. The meat quality was supreme and easily amongst the best chateauxbriands I have ever sampled in Hong Kong. I was very pleased with this indeed.

Desserts:
LIght Bulb Dessert 9.5/10
This was an enticing dish, I mean look at it lol It shockingly resembled a genuine lightbulb, even to the down right detail. It also cracked like one. If you're one to choke on food, I advise you to steer clear from this dish ;)

Chocolate Souffle 10/10
This was a perfect souffle. period.
In terms of asthetics, it may not exceed the precedent dessert but it outshone the lightbulb dessert in many ways.

Petite Fours:
Mandarin Grill and the Krug Room is known for its creativity, so do not expect any less from them!
If you wish to check out all the pictures in detail feel free to visit my blog

But for now here's the chocolate cigar petite four reserved for men. They take it seriously, they came out with a giant cigar box filled with cigars (that are completely edible) on a bed of 'tobacco' which was in effect chocolate pieces and came with an ashtray completely made out of chocolate too!
I made the effort to sample every single thing and every single component of the chocolate cigar and it tasted pretty good, the chocolate cigar is actually tobacco flavoured.

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For you ladies, you'll be served with an elegant powder box (no, the powder box itself is not edible) but the powder that resembled somewhat of a highlighter and blush was strawberry and lychee-i think? flavoured powder. You are then served with a make up puff made of cotton candy to dip into your 'make up'. I thought it really lightened up all the diners mood and added entertainment value to the meal.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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floraxy

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188

It's been a while since last time had fine dinning with mom. I chose Mandarin Grill to have dinner with her and hopefully we both could have enjoyable mother and daughter time. Yes, we did. We ordered soups and main courses. I wanted order desserts as well, but the waiter suggested we might decide later. Thanks for the smart advice actually. For starter, bread basket. There were several kinds of bread in figure size, salty and sweet, soft and semi-hard, even western and eastern style, many opti

It's been a while since last time had fine dinning with mom. I chose Mandarin Grill to have dinner with her and hopefully we both could have enjoyable mother and daughter time. Yes, we did.

We ordered soups and main courses. I wanted order desserts as well, but the waiter suggested we might decide later. Thanks for the smart advice actually.

For starter, bread basket. There were several kinds of bread in figure size, salty and sweet, soft and semi-hard, even western and eastern style, many options including the sweet Japanese bread which is not common in Hong Kong's dinner table as a starter.

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Lobster bisque for mom: Mom eats quite light usually. But I suggested her to try this lobster soup. Indeed, it's creamy, but still can taste the fresh chicken stock. There was lobster meat inside, not very little.

My mushroom soup was pure countryside style, both in presentation and in flavor. The small mushrooms in the bottom of bowl was lovely, looked like grass growing on land. Together with baked grains on the plate out of the bowl, like you were having dinner in a countryside house. The mushroom soup looked very light but smelled and tasted very rich, probably porcini soup. Poured the soup into the bowl, mixed with mushrooms and grains, very nice. The ingredients were raw, but healthy and full of flavor.

clear but full of flavor

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Speaking of main courses, mom got sirloin and mine was spring lamb.

The sirloin was perfectly grilled, pink inside. Under glass surface holding the beef, there were hot wood to keep both temperature and smell, very thoughtful. Mom's satisfied although she prefers fully cooked meat like most old generation in the eastern world. I tried two bites as well. The meat was very tender, seasoned well too. There were some mushrooms and sauce aside, you can add more flavor if you like.

The spring lamb was not grilled, like stewed. The waiter explained this to me when I was ordering. I love lamb, no matter how you cook it, so it doesn't matter at all. The lamb was like a 紅燒蹄膀, but it's lamb leg. I believe it had been stewed for a while. It was cooked with bone and the waiter got the bone out before serving.The meat was so soft and fat was melted into the meat. It's tender and juicy in the mouth, full of lamb flavor. Any lamb fan should be satisfied, like me. There were peas and potato (presented as cheese) as well. Honestly, the size of lamb was really big, not much space for dishes aside.

Lastly, we had tea and coffee to finish the meal. Nobody was waiting for your table . It's very relaxing to take some time to have a drink and chat, of course digusting the feast as well.

Mandarin always offers best service. The staff were nice and professional. Like before, they called me on the afternoon the confirm the reservation. They were very helpful by giving detailed introduction and suggestions during the dinner. Besides those good qualities, the high value added small dishes impressed me this time.

First, there were five or six different olive oil choices for bread dipping. Apart from popular products from Italy and Spain, there's one from Morocco as well. The waitress elaborated us the region, flavor and specialties of each one. Moreover, you can choose multiples to dip bread. Really good olive oil tasting opportunity.

Second, plenty high quality free appetizers. Before serving the soup we ordered, there were three appetizers for free.

Pear shape jelly with foie gras: the foie fras was so smooth in the mouth, could felt the melting. It's good to have it with deep toasted bread perfectly caramelized by honey or maple syrup.

A ball covered by Parmesan cheese: sorry I forgot what's stuffed inside the ball. Maybe I paid too much attention to the Parmesan cheese (sorry for my cheese mania) covering outside which looked like coconut shred. It's a very good creation of western food ingredients presented in a way of Chinese din sum. Even the typical Mandarin food box revealed the smells of orient. Appreciated by the idea and effort they put on.

One bite jelly olive: one bite olive flavor jelly. it's not common, at least for me. The taste was not too much strong, but still refreshed.

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Finally, we didn't order dessert. The waiter was right, we were full already. But they offered chocolate, again for free. There are four chocolate balls, two with truffle and two regular. The chocolates were rich and creamy. You shouldn't doubt the quality of Mandarin's dessert. The truffle chocolate got intense truffle flavor, tasted really good. I like it even I'm not a chocolate fan. Not only four chocolate balls, but the cello was eatable as well, a very big one actually. I doubt who can eat it up after having the main course. Anyways, Mandarin is so generous. But I got a concern here. Since few of customer can finish this big chocolate cello, but they probably touch it. How to deal with the leftover? Throw them away? Sort of eco-unfriendliness. Reprocessing? Is that hygienic?

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Overall, it's always delightful experience in MO. The food, the service and the atmosphere were all great. The high value added dishes made the dinner even better. I did have a great time with mom that night. Thanks!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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113

幾個月沒有 Fine Dining 了，之前無胃口，又要戒口，現在終於可以慶祝身體健康復元，決定給自己一個 Treat，請了假，媽媽陪婷婷一起休閒吃一餐！文華扒房 Mandarin Grill 一等一的服務無回窮味The Book - Veggie Appetizer 雖然破了繭，但還是要健康一點，清清淡淡比較好！不同口味的 Homemade 麵包，熱烘烘，細細口，外邊吃不到的精品。Monkfish 有龍蝦的口感，包上薄薄的煙肉，鮮甜美味！石春煮帶子，軟硬剛剛好，加上海鹽調味，簡單樸實。面頭幾塊蠔葉，是以蠔殼碎作肥料的植物，吃出淡淡鮮蠔味。Grand Marnier Soufflé 有酒的香甜婷婷至愛的 Oreo 加上熱辣辣的朱古力醬Oreo 碎粉磨得非常幼細，入口即溶，Love Oreo！Petit Four - Dounut + Ice-cream + Chocolate Sauce婷婷又回到美食天堂了！

幾個月沒有 Fine Dining 了，之前無胃口，又要戒口，現在終於可以慶祝身體健康復元，決定給自己一個 Treat，請了假，媽媽陪婷婷一起休閒吃一餐！

文華扒房 Mandarin Grill 一等一的服務

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120 瀏覽

The Book - Veggie Appetizer 雖然破了繭，但還是要健康一點，清清淡淡比較好！

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不同口味的 Homemade 麵包，熱烘烘，細細口，外邊吃不到的精品。

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Monkfish 有龍蝦的口感，包上薄薄的煙肉，鮮甜美味！

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石春煮帶子，軟硬剛剛好，加上海鹽調味，簡單樸實。

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面頭幾塊蠔葉，是以蠔殼碎作肥料的植物，吃出淡淡鮮蠔味。

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Grand Marnier Soufflé 有酒的香甜

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婷婷至愛的 Oreo 加上熱辣辣的朱古力醬

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Oreo 碎粉磨得非常幼細，入口即溶，Love Oreo！

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Petit Four - Dounut + Ice-cream + Chocolate Sauce

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婷婷又回到美食天堂了！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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149

For my birthday this year I chose to have dinner at the Mandarin Grill + Bar. I must admit that I had quite a difficult time deciding where to celebrate since there are so many fine dining options out there, but I have always been intrigued by the artful presentation of the dishes served at the Grill + Bar hence it ended as my place of choice.

I was originally celebrating with my dad, but due to some pressing issues he was unable to attend, so I had the pleasure of being accompanied by Mr. C as that night's dining companion.

Upon entering the restaurant, I was quite surprised by the decor as I was expecting it to portray more of a steakhouse vibe, rather than a proper dining room with modern finishes. The atmosphere was also not as stiff as I was expecting it to be, and the ambience was actually quite pleasant and comfortable.

We chose to go a la carte rather than picking from the set menus so we could share and try more things, but before that we were served my beloved bread basket and a couple of amuse bouches. The bread basket was served warm which I expected no less from a one Michelin starred restaurant and from the few that I tried, I was most impressed with their quality. I especially liked their olive bread as well as the black sesame roll which was quite unusual, with a slightly firm yet chewy crust where the flavour of the sesame filled the senses in a pleasant way. We were also able to choose an olive oil to accompany our bread, I picked an Italian one (with the gold ribbon) which was so smooth on the tongue, and since Mr. C let me pick his, I chose a peppery one which was made from baby olives. Out of the two I actually preferred the peppery one as the olive taste was much sharper on the tongue.

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Continuing with the olive trend, our first amuse bouche was a small green liquid sphere of oliveness. No doubt there was gastronomy involved in making this, where a semi-hard gelatin casing enveloped a centre of liquid olive essence. I did not really like this, as I was not very fond of the texture of the exterior and the taste was only so so for me. Accompanying this were a pair of herbed savoury biscuits topped with finely shaved parmesean. I would have never thought I would enjoy biscuits that were salty, but they were surprisingly good, quite buttery with the herb flavour coming through strongly.

We were also presented with a pair of cheese gourgeres. So delicate looking, with the choux pastry hiding a warm gooey cheese centre. I loved it~

We started with some French oysters. I am not especially partial to oysters, but I do enjoy them once in a while. The ones we had were Fines de Claire and these were very creamy and quite sweet from their natural juices.

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For entree, we started with 'Garden'. A plate of beautifully arranged organic vegetables which were held together by a mixture of blended argula and coconut milk. The waiter then proceeded to 'water' our arrangement with the dressing inside a small watering can. Very cute~ Presentation wise it get full marks, but in terms of taste, the vegetables were of course very fresh, but the dressing was too bland for me. Also I did not like the flavor of the argula 'soil', as it was quite strong.

For soup we had the lobster bisque. This was heart warmingly good. The flavour of the lobster was very intense, and the addition of cream gave a wonderful smoothness and thickness to the texture.

We picked two hot appetisers, the scallop and fois gras. Three very plump scallops were served in a small ceramic pot atop a combintation of sea grass and kelp. The scallops were perfectly cooked so they were very tender and retained the natural sweetness of its juices. What was interesting was the addition of a few roundish green leaves, which was described by the waiter as oyster leaves. The special thing about these leaves were that they were supposed to give off a slight oyster flavour since these plants are grown in the same area where oysters are bred. And surprisngly they did, a subtle oyster 'fishiness', which went very well with the rest of the dish.

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The fois gras was beautifully plated, but was a very disappointing dish. The quality of the fois gras was not very good, as it was quite 'rough' in texture and not very smooth. It was also very gamey in flavour. Disappointing.

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For mains, we were served the sea bass first. This was salt baked, and came to the table on a big slab of pink himalyan salt prior to being plated. The presentation was quite cute, where the starkness of the white of the fish contrasted sharply with the colourful pureed dots of artichoke, lemon, pepper and saffron. The sea bass was perfectly cooked, very tender, and the dots of sauces helped to enhace the natural flavour of the fish. My favourite combination was pairing it with the lemon.

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The Beef 'Calotte' was our pick from the meat course. I was quite anticipating this dish, as there have been some very positive reviews about it. The beef itself comes from the US snake river farm and the 'calotte' is the ribeye cap where the meat is supposed to be the most tender and flavourful. This was presented inside the signature Mandarin Grill book, but when we opened it I was surprised to find everything to be black. The waiter then explained they had just changed the presentation of this dish that day and the theme was charcoal, so essentially everything was coated in charcoal, even the vegetables which unfortuately looked like lumps of coal. However to me, this dish was just about the beef. And yes it did deliver. Cooked to a perfect blushing medium rare, I knew it was going to be very tender from the way my knife slid through it quite easily. The beef was so flavourful, and there was a pleasant gaminess to the taste which melded well with the slight fattiness of the beef. Definitely recommended~

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And finally to my favourite part of any meal. Desserts! We chose three to share between us, fruit, banana split and oreo. Since we asked for them to all come at the same time, we picked the lightest one to eat first. Fruit was a mix of seasonal fresh and freeze dried fruit with two types of sorbet, mandarin and pear. Although it was very pretty to look at, it was not very special. The fruit was fresh, but the freeze dried fruit was a little odd in texture and it kept sticking to my teeth. The sorbets were good though, refreshing with a clean and crisp flavour.

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The banana split was presented very differently to what one would commonly associate with the name sake of three scoops of strawberry, vanilla and chocolate ice-cream with two halves of a banana and topped with fake whipped cream with maraschino cherries. Instead, three baby bananas were presented on a dish and then lashed with chocolate sauce. Mr. C was curious enough to ask how they remember which one was what flavour to which the waiter replied that the angle at which the bananas were placed represented each flavour. Each banana turned out to be a coating of white chocolate with a different filling of strawberry mousse, banana mousse and vanilla ice-cream. As cute as it looked, it was quite sweet overall and the texutre of the mousse was quite firm and not very smooth.

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Our last dessert was oreo, which was a vanilla ice-cream with a crumble of chocolate biscuit crumbs and topped with chocolate espuma which is foam. The texture of the dessert was airy and light due to the main element being foam, but it was very chocolatey in flavour. However I did find that it became cloyingy sweet after a couple of mouthfuls and in the end I seemed to enjoy the honest flavour of the vanilla ice-cream most.

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As a little surprise, since it was my birthday I also had my very own chocolate candle. Quite cute really, a dark chocolate coating with chocolate ganache inside where the red flame was made from firm icing.

And to end we were served our own his and hers petite fours. Mine was a sherbet powder compact with lemon and raspberry sherbet which came with my own white fairy floss puff, while Mr. C had a chocolate cigar in it's own cigar dish. I only had a slight taste of mine, because again it was just way too sweet for my liking, and I soon monopolized the chocolate cigars since the dark chocolate was just what I was seeking to end my meal. It was no surprise that the chocolate was so good since the Mandarin Oriental does excel in it. Smooth and rich, with the intense flavour of good quality dark chocolate. I wonder if they would serve it to the ladies upon request.

Although there were hits and misses where the dishes were concerned (dessert was unfortunately quite disappointing for me), I did have a fabulous evening. Thank you for celebrating with me, it was much appreciated

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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CRS REVIEW SERVICESFSAP Grade: 95/100 A*Food: 49/50The food was simply phenomenal. We all had lobster bisque and roast beef which came with complementary desserts. the beef was tender juicy and like ambrosia. lobster bisque had a brisk seafood taste.Service: 20/20Service was great. staff were friendly and kind, and flexible with orders in removing cream etc... Ambience: 19/20Ambience is perfect. We sat next to a window in a timeless setting looking out to hong kong cityPrice: 7/10 You pay wha

CRS REVIEW SERVICES

FSAP Grade: 95/100 A*

Food: 49/50
The food was simply phenomenal. We all had lobster bisque and roast beef which came with complementary desserts. the beef was tender juicy and like ambrosia. lobster bisque had a brisk seafood taste.

Service: 20/20
Service was great. staff were friendly and kind, and flexible with orders in removing cream etc...

Ambience: 19/20

Ambience is perfect. We sat next to a window in a timeless setting looking out to hong kong city

Price: 7/10

You pay what you get for.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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評分

味道

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服務

衛生

抵食

用餐日期

2012-08-30

用餐途徑

堂食

人均消費

$700

慶祝紀念

生日

推介美食

simply jj

等級4

1.6K

jun 16, 12..........8人嚟食dinner...........叫咗 :1) bread basket (免費) -送來6款包,我哋每樣都試d,每款都好味 -不過refill嗰籃先最出色,但拿上手熱辣非常-附上橄欖油..............很純很香............不過忘記了食友之前嘅食評............其實個橄欖油都應該有得揀............但當晚serve我哋嘅staff都無比到我哋揀 2) amuse bouche x 8 (免費) i) 芝士puff-初時以為每人1兜添.............真喺諗多咗.............hahaha-外很酥鬆,又脆,裡面嘅溶開嘅cream芝士餡,鹹香味溫和-好like呀~~~~-食友想refill...........不過侍應已很得體的拒絕了.............hahahaha...........好pro呢~~~ii) truffle蒸蛋-很滑的蒸蛋,配上用truffle煮成嘅汁喺面-所以很有truffle香嘅蛋iii) cookies -話就話喺曲奇,睇個樣並唔貼切 -面撒滿par

jun 16, 12..........8人嚟食dinner...........叫咗 :

1) bread basket (免費)
-送來6款包,我哋每樣都試d,每款都好味
-不過refill嗰籃先最出色,但拿上手熱辣非常
-附上橄欖油..............很純很香............不過忘記了食友之前嘅食評............其實個橄欖油都應該有得揀............但當晚serve我哋嘅staff都無比到我哋揀

2) amuse bouche x 8 (免費)
i) 芝士puff
-初時以為每人1兜添.............真喺諗多咗.............hahaha
-外很酥鬆,又脆,裡面嘅溶開嘅cream芝士餡,鹹香味溫和
-好like呀~~~~
-食友想refill...........不過侍應已很得體的拒絕了.............hahahaha...........好pro呢~~~

ii) truffle蒸蛋
-很滑的蒸蛋,配上用truffle煮成嘅汁喺面
-所以很有truffle香嘅蛋

101 瀏覽

iii) cookies
-話就話喺曲奇,睇個樣並唔貼切
-面撒滿parmesan cheese碎,所以食時要成嗒擺入口
-下面才是曲奇,有2款味 - basil (綠色)/ olive(黑色).............不過每人只可食1個............唔喺以2款味都試晒............剛好我拿到的喺olive味...........很鬆,有olive味,不過唔喺好濃
-也ok的

65 瀏覽

iv) olive
-喺真嘅橄欖樹下,就伴來1粒橄欖啫喱
-咬破外層,就會爆出橄欖味液體
-喺4款amuse bouche中味道上最清寡

3) special tasting menu x 8 (@hk$1,288)
i) garden
-organic, leaves, vegetable, cress, soil, earl grey
-這是要人手逐1將蔬菜1株1株插在火箭菜泥上
-呢道菜唔喺味道impress,而喺個presentation.........放好碟後,侍應就會拿來水壺將個earl grey dressing淋落個蔬菜上,很園藝
-很多冷門嘅蔬菜,見到有顆淡綠色嘅意大利西蘭花,都喺貴價超巿eg city suxxx見過的入口貨
-花泥喺火箭菜+咗coconut milk煮成嘅puree,所以很東南亞風情........又好有份量.........食晒佢都真喺幾飽架
-不過個dressing就食唔到咩earl grey味喇
-而個啡紅色嘅泥砂就唔記得咗用咩做成

87 瀏覽

ii) scallop
-french, diver caught, stones, lemon, sea grass, dashi
-個細casserole好靚............之後好大陣容..............很多侍應前來幫忙serve呢道菜
-將前面嘅昆布stock淋落個煲內燒熱咗嘅石卵上...........之後又蓋上..............輕輕焗1陣............目的喺將個上湯冒出嘅蒸氣燻1燻個帶子............但我哋都懷疑個作用有幾大
-之後就打番開個蓋............將前面杯仔內嘅花葉裝飾逐1放在上帶子上............足見誠意同細心
-帶子都幾大隻............煎得好靚..............不過最可惜鮮味無嘜兼表面overcook咗...............因為個煲內嘅溫度太高/焗耐咗...........就算用seaweed格住高熱嘅石卵都仲喺過熱
-墊底嘅seaweed雖然幾鹹,但很鮮很鮮味...........絶對不能錯過
-食完帶子同海帶...........食友笑言煲內嘅石卵還頗熱..............可以用來熱敷穴位.............hahaha

76 瀏覽

iii) seabass
-french, line caught, salt baked, artichoke, pepper, lemon, saffron risotto
-原來個魚唔喺煎,而喺放喺粉紅鹽磚上焗出嚟
-魚好juicy,好嫩滑
-旁邊劃上檸檬醬,菠菜醬,黃椒醬,artichoke醬同紅椒醬
-個人覺得配檸檬醬很refreshing,最無搶到魚嘅味道之餘,仲突出到個魚味
-另有小兜菜同saffron飯
-個saffron幾唔錯,有溫溫嘅saffron味,個飯應用上龍蝦之類煮個汁,所以鮮味非常,只喺入口暖熱.............所以喺佢未凍之前食晒佢先食個魚

iv) beef calotte
-us, snake river farm, potato mille feuille, organic carrots, watercress, heirloom tomatoes, manni oil jus
-呢度嘅牛好出名..............揀來這個signature喺我哋今晚嘅其1重點
-個presentation,喺扮本書咁上
-打開就喺牛扒...........喺ribeye部位中最靚的...........建議4成熟左右..........我哋當然無問題啦
-外喺很薄的燒焦,唔會有燶/焦味
-食友1望就知附上的喺有名刀具...........有隻蜜蜂icon
-講番個味道先
-未淋個汁時,已見到牛扒很嫩紅,很juicy............好似好好樣咁
-切開牛扒時,已feel到好腍,入口好嫩,1點筋都食唔到,唔洗點大力咀嚼就吞得..............仲好有牛味添.............平時食到牛嘅嫩滑時............通常都唔夠牛味.............現在2者兼備,實是難得............可以講喺so far食過嘅牛扒中(不過我唔喺成日食牛扒)數1數2的好
-個外形有點似黃金糕嘅1000層薯磚.............都好食,佢外表好乾身,鬆,內裡的薯仔綿密.............仲有胡椒味

v) krug on the moon
-這是off menu的甜品.........要預先訂..........1定要每人1客............正價喺$288/人
-是我哋今晚的第2重點...........亦喺神9升空嘅歷史日子.................我哋就喺文華升空.............XDD
-不過我哋食完牛扒後等咗足足近1個鐘先開始有侍應來枱面setting.........真喺攪到大家想去瞓陣先
-之後就先做杯內的牛奶朱古力pudding............之後就撒上唔同嘅朱古力粉+朱古力粒 (oreo朱古力,dark chocolate,紫羅蘭粉等............),又有熱情果,raspberry1/2圓朱古力粒...........凍的碩石朱古力
-視覺重點喺熱朱古力淋落大朱古力球時............朱古力球就遇熱溶開個大洞來...........露出裡面嘅豐富組合..............有爆炸糖,生果,朱古力漿等
-之後大家就喺枱上直接"匹"嚟食
-這是1個徹頭徹尾嘅朱古力甜品...............我哋當然食唔晒啦
-我哋人多,枱很大............甜品 chef只得站在1個位置發揮.............所以每每出手都喺大刀闊斧咁撒出去...............很粗枝大葉嘅塗鴉.............後來見佢為2人客做krug on the moon時............因為within arm's length............所以可以畫得精緻d...........可以拉吓curve.............點滴吓
-不過話時話............我哋8個人好應該有4個有餡嘅朱古力球先啱..............我哋有提出到點解少咗1個朱古力球時............甜品 chef唔識答...........而我哋都無癮去追究..........因呢個喺tasting menu內的krug on the moon

vi) petit fours
-最後lady's嘅petit fours就有d別開生面.........好gimmick
-喺化桩盒+綿花球
-blush有2種色............分別喺檸檬粉同berry粉
-綿花球就喺入口即逝嘅綿花糖
-男士嘅petit fours就唔會咁fancy............我無影到相............又喺1堆朱古力製品

80 瀏覽

題外話/補充資料： * 這餐喺1個gd嘅dining presentation experience多於味道..........喺同業fine dining競爭上,為咗differentiate到自己,presentation同process都喺1個出路...............見到好花心思去present個dish.............eg用水壺當淋花...........要個昆布上混蒸氣去燻吓粒帶子........化粧盒等.........全餐味道上好有驚喜嘅只喺得個beef calotte而已..........seabass味道也屬優質 * 原來7人以上.............餐廳會當你攪party咁處理..............條件就多起上嚟............(i) 先要簽個authorization letter...........<48小時cancellation/ -少人數...........就會從credit card上收$650/人嘅penalty charge............好彩全部食友都好committed..........全體準時出席...............(ii) 另外仲要食佢嘅set dinner menu,無得a la carte.............我target要去嘅餐廳,就1定有想食嘅菜.............所以我即時有意見..............因為人多,佢嘅objective只喺想預先準備好食材.............所以我建議預早比個order list佢...........佢就好爽快咁即時答應可跟番食a la carte menu.............佢哋嘅經理都有致電brief我個menu signatures(我要求的,否則我都唔知有無miss咗d好嘢).............這點經理都介紹得幾詳細 * 我哋1就座,每人個位都有個大信封................餐廳很細心將當晚嘅menu印咗出嚟比大家.................其實個agreed special tasting menu已1早email咗比我............望到印出嚟嘅menu多咗杯飲品..............我無即時clarify..................天真嘅我以為餐廳最後豪杯飲品比大家..............sorry 4 being so naive XDD..............結果最後這個drink只喺打多咗.............我哋覺得餐廳有點少家............如果自己打多咗,好心都honor埋佢啦.............我哋張枱當晚消費咗1萬多d............咁嘅$$$$volume..............杯drink嘅cost相對都唔喺好高啫

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2012-06-16

用餐途徑

堂食

人均消費

$1,418 (晚餐)

TaiwanWalker

等級4

681

109

這是我偶像陳綺貞跟五月天阿信的一首作品"私奔到月球", 因為今次來文華扒房一半原因是為了吃"krug on the moon"想起月球, 想起這歌, 也想起陳奕迅的"月球上的人". 但這次來吃是開心的, 月球上的人不太適合我那晚的心情聽著這歌, 帶期待又興奮的心情到東方文華酒店. 可能有人會不理解, 吃個飯也能期待興奮會否有點太誇張對我來說吃到好吃的, 不分便宜或貴的一頓, 都會讓我期待又快樂去個旅行, 或者是辛苦工作後下班回家途中迎接第二天的假期, 都會讓我很開心呢而另一原因讓我開心的是, 跟我一起吃這奇妙晚餐 (很迪士尼的詞彙 ^^" 都是我很喜歡的朋友們我最早到達, 在酒吧那邊坐了一會, 另一朋友也到了, 便坐進餐廳. 很喜歡他們的天花裝潢, 很有特色很喜歡坐圓桌吃西餐, 圍著一起用餐感覺會更開心. 當晚我們都是把所有菜式一起分享的, 圓桌會更方便我們其他朋友相繼到達了, 有侍酒師介紹我們酒類, 開了一瓶好喝的紅酒, 也選好了吃什麼bread basket這個麵包籃很好吃! 種類有幾款, 全部都非常美味, 我平常不太愛吃麵包但就很喜歡吃餐前麵包, 這個很美味呢我最喜歡的是條形的牛

這是我偶像陳綺貞跟五月天阿信的一首作品"私奔到月球", 因為今次來文華扒房一半原因是為了吃"krug on the moon"
想起月球, 想起這歌, 也想起陳奕迅的"月球上的人". 但這次來吃是開心的, 月球上的人不太適合我那晚的心情
聽著這歌, 帶期待又興奮的心情到東方文華酒店. 可能有人會不理解, 吃個飯也能期待興奮會否有點太誇張
對我來說吃到好吃的, 不分便宜或貴的一頓, 都會讓我期待又快樂
去個旅行, 或者是辛苦工作後下班回家途中迎接第二天的假期, 都會讓我很開心呢
而另一原因讓我開心的是, 跟我一起吃這奇妙晚餐 (很迪士尼的詞彙 ^^" 都是我很喜歡的朋友們
我最早到達, 在酒吧那邊坐了一會, 另一朋友也到了, 便坐進餐廳. 很喜歡他們的天花裝潢, 很有特色
很喜歡坐圓桌吃西餐, 圍著一起用餐感覺會更開心. 當晚我們都是把所有菜式一起分享的, 圓桌會更方便我們
其他朋友相繼到達了, 有侍酒師介紹我們酒類, 開了一瓶好喝的紅酒, 也選好了吃什麼

38 瀏覽

bread basket
這個麵包籃很好吃! 種類有幾款, 全部都非常美味, 我平常不太愛吃麵包但就很喜歡吃餐前麵包, 這個很美味呢
我最喜歡的是條形的牛油麵包, 牛油香突出, 麵包質感鬆軟, 好讚喔!
他們配的是橄欖油, 沒有牛油, 但一樣好吃, 因為他們選用的橄欖油都很優
amuse bouche
餐前小吃有三款, 每款都十分不錯
olive
一棵小橄欖樹端出來, 底下的呢, 就是橄欖. 但就不是普通的橄欖
是一粒去了核的橄欖肉被果凍包著, 入口的那一刻被橄欖的鹹香跟酸喚醒了味蕾
仍充滿麵包香的味蕾瞬間變得清新, 準備吃更多美味的菜式
有朋友可能會不喜歡這個口感, 但我自己就很喜歡, 特別味道又好, 蠻有趣的
cheese puff
芝士泡芙外面舖滿芝士碎條, 滿滿的芝士味濃郁好吃
泡芙鬆脆之餘質感是很結實的, 裡面還有些芝士在內, 又是開胃的一道
Salmon mousse
三文魚慕絲質感很輕, 三文魚味道突出但不會說很鹹, 吃起來很鮮味
上面的魚子其實沒什麼鹹香或香味, 但看起來高級多了
吃完就期待我們點的菜式了. 前菜點了兩款, 一冷一熱

50 瀏覽

GARDEN - organic, leaves, vegetable, cress, soil, earl grey ($178)
賣相很漂亮的一個花園. 一棵植物, 從花, 葉, 到泥土, 澆的水都是可以吃的
最好吃的我覺得是作莖的白蘆筍, 鮮甜之餘亦保留了蘆筍的脆度
其他的葉呀花呀都很好吃呢, 作泥土的應該是豆泥, 味道也很好
那些澆水滲了些earl grey味道, 我不愛earl grey, 但覺得他的味還蠻配那些菜

61 瀏覽

Foie Gras - french, rhubarb, px, jus ($338)
我很想吃他們的鵝肝, 就點了這個. 配上雪莉酒汁
鵝肝煎得很香脆, 裡面還保留了不完全熟的很嫩的鵝肝, 吃前倒上醬汁, 非常非常大美味!
配上醬汁的鵝肝味道甘香豐腴, 嫩滑美味, 可以的話想自己吃掉大半份呢
旁邊的大黃醬紅色的一點點組成一個三角形, 蘸成一點它的酸能中和鵝肝的油香

主菜點了四款

51 瀏覽

LAMB - welsh, rhug estate, organic, shoulder, stew, natural jus ($508)
剛上桌的時候賣相很有趣味, 一看起來坦白說蠻像那些台灣的街頭美食外帶的塑膠袋
但這個袋是用作慢慢炆煮的, 超級厲害!
當然, 他們會用另一更漂亮的擺盤, 把羊肉倒出來, 原來份量真的很多, 一個人也很難吃得完
軟身的羊肩肉的羊味很濃, 但就沒有想像中那樣鬆軟. 但肉味很醬汁都很惹味很好吃
旁邊的蘿蔔很清甜, 跟羊肉味道很配. 吃羊的人可選這個

62 瀏覽

ROAST BEEF - u.s., grass fed, yorkshire, gravy ($528)
來到扒房沒可能不吃牛吧, 我們點了兩個牛的主菜
一架很大的牛肉餐車推過來幫我們切牛肉, 一直都聞到很香很香的牛肉香
牛肉顏色粉嫩, 光看也已經很吸引了! 吃起來也是很有牛肉的香味, 愛牛肉的我們都說這個好吃
有朋友吃到牛肉很鹹, 但我就沒有吃到, 不需要加醬汁都好吃, 不過他們的gravy也做得很香, 也不會說很鹹
yorkshire pudding很快就變冷了, 切了一塊來吃, 有點失望因為不太香, 還是留肚吃其他菜式
伴菜的菇跟薯仔很好吃, 尤其是菇類以gravy煮過, 我吃了很多

58 瀏覽

Beef “CALOTTE” - u.s., snake river farm, potato mille feuille, organic carrots, watercress, heirloom tomatoes, manni oil jus ($648)
這道是我很期待的一道牛肉, 跟公關聊天的時候她也推薦這道, 果然沒有讓我失望
一本cookbook盛載著兩件牛柳. 我喜歡牛柳的質感, 但很怕牛柳的肉味很淡

47 瀏覽

這裡的牛柳味道也很好, 也能吃到牛肉香, 牛柳質感很嫩滑我很喜歡
伴菜的potato mille feuille一層一層的, 好看又好吃, 薯肉的味道很強很濃, 整本牛肉書相當美味呢

74 瀏覽

COD - atlantic, seaweed, sea bean, mussel, aigre doux, fennel, dashi ($488)
這個魚我們一致覺得好吃, 賣相很特別又好看喔. 下面放著小石頭, 上面放著被海苔包著的鱈魚, 好看到極
完全是跟我平常吃的鱈魚賣相有很大的分別

58 瀏覽

一切起來, 黑黑的外層包著裡面雪白的魚肉, 魚肉比想像中的嫩滑得多, 好好吃喔!
魚香配以外面海苔的味道很配, 充滿海洋的鮮味, 味道真的好吃到令人難忘
旁邊的青口凍也很鮮, 整個都很好吃很好吃, 推薦!
雖然點了krug on the moon, 但仍想試兩款甜點

42 瀏覽

OREO - crumble, vanilla, espuma($178)
oreo crumble上放著香草雪糕, 然後便用槍噴上被高壓處理的巧克力漿
巧克力漿是很輕很細滑的, 配以oreo碎味道很好, 濃濃的巧克力香很討好
再加上香草雪糕的冷跟不一樣的甜味, 質感上味道上都做得十分好的一個甜點

75 瀏覽

SPRING - strawberry, mango, beetroot, blueberry, peas($178)
兩道巧克力甜點之間要吃一個清新的甜點, 點這個就對了
這是春季限定的甜點, 看起來已經是個大驚喜, 有很多迷你版的水果
當然, 全部都是能吃的 (廢話 xd 芒果是用芒果布甸做的, 而草莓則是用草莓雪糕做的
最驚喜的是那個青豆, 用上綠茶來做的, 很好吃呢. 連草皮是用蛋糕做的, 像真度很高呢也好吃

112 瀏覽

Krug on the Moon ($288+10%)
這是我們最後最期待的一道大甜點. 廚師先來清桌子, 舖上矽墊
他們很熟練地排好每一款巧克力, 非常賞心悅目. 最後還把熱熱的巧克力漿倒在巧克力上, 做成一種侵蝕的效果
整個甜點賣相十分好看, 真的很有月球上的那種畫面, 只是這個畫面全是用巧克力做的
最有趣的是我們用羹, 沒有任何碗碟, 就這樣吃甜點
我最喜歡的是銀色的小石子巧克力, 還有酒香的巧克力
巧克力球裡面的巧克力漿混了些爆炸糖, 有點宇宙爆炸的那種感覺
我們不浪費呢, 吃光了所有巧克力! 除了些巧克力碎跟桌上的漿, 很回味很好吃

經過了一晚視覺味覺都很享受的一晚, 超愛聊天的我們那晚也特意調低音量講話, 感覺很有趣
跟朋友一邊吃一邊分享感受, 再討論下一次的晚餐日期, 很輕鬆的一個晚上. 經過這晚, 真的輕鬆了許多
"food can really heal everything", 如果跟喜歡的人一起分享這個, 真的會好像要私奔到月球一樣, 冒險但快樂呢
工作上或生活上與到不好的人, 不好的事, 也通通忘掉了

"這一刻不再問為什麼不再去猜測人和人心和心有什麼不同"

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2012-04-13

用餐途徑

堂食

人均消費

$900 (晚餐)

推介美食

Yan~*

等級4

5.5K

593

寫得太多樓下食肆了，也是時間跳出去，記錄一些新奇又刺激的食記。上月中一個週六，一家三口遠赴中環，除了到IFC探Lyuba，晚上媽媽還約了食友再訪文華扒房，嘩哈哈!　在舒適的餐檯坐下，又見那隻「回味無窮」的碟，那是真的啊! 不然大家也不會組局重來了。點菜以先，大家邊閒談邊享用精美的麵包籃，文華的麵包仍是那麼美味，是晚五個人共吃了三籃! 除了麵包好食，橄欖油也非常講究；媽媽選了一款來自意大利，有機農場的限量版的「囝囝」橄欖油，據侍者介紹，店內還有一支是「爸爸」橄欖油，總之來到這裡，甚麼都有學問，令用餐增添不少趣味!享用美味麵包後，接著的Amuse Bouche仍然讓人拍案叫絕：之前已經介紹過，甚有分子料理意味的盆栽Olive，以及精美文華鐵盒盛起的芝絲脆餅，不多作介紹了；是次除了將上回的西瓜轉成了芝味香濃的芝芯puff，更令人驚艷是新增的黑松露有機蒸蛋：成品一上檯已香氣四溢，一吃下去更是滿咀芳香，又濃又滑的滋味美妙無窮! 其精緻美味程度，只有Amber的Amuse Bouche可媲美! 之後一系列的頭盤及主菜，其實大多味道都不錯，不過也比不上這款小吃。來到頭盤環節，第一項是ASPARAGU

寫得太多樓下食肆了，也是時間跳出去，記錄一些新奇又刺激的食記。上月中一個週六，一家三口遠赴中環，除了到IFC探Lyuba，晚上媽媽還約了食友再訪文華扒房，嘩哈哈!
　
在舒適的餐檯坐下，又見那隻「回味無窮」的碟，那是真的啊! 不然大家也不會組局重來了。點菜以先，大家邊閒談邊享用精美的麵包籃，文華的麵包仍是那麼美味，是晚五個人共吃了三籃! 除了麵包好食，橄欖油也非常講究；媽媽選了一款來自意大利，有機農場的限量版的「囝囝」橄欖油，據侍者介紹，店內還有一支是「爸爸」橄欖油，總之來到這裡，甚麼都有學問，令用餐增添不少趣味!

46 瀏覽

享用美味麵包後，接著的Amuse Bouche仍然讓人拍案叫絕：之前已經介紹過，甚有分子料理意味的盆栽Olive，以及精美文華鐵盒盛起的芝絲脆餅，不多作介紹了；是次除了將上回的西瓜轉成了芝味香濃的芝芯puff，更令人驚艷是新增的黑松露有機蒸蛋：成品一上檯已香氣四溢，一吃下去更是滿咀芳香，又濃又滑的滋味美妙無窮! 其精緻美味程度，只有Amber的Amuse Bouche可媲美! 之後一系列的頭盤及主菜，其實大多味道都不錯，不過也比不上這款小吃。

30 瀏覽

來到頭盤環節，第一項是

ASPARAGUS - white, french, duck egg, smoked salt, hazelnut, ham($308)。主題的蘆筍只取其芯、狀如白玉、清甜爽嫩，不過原來大家都不是蘆筍粉絲，全部都對鮮香的火腿片更有好感。此菜另一重點是又大又圓的有機咸鴨蛋黃，然而成品除了不太流心，又半熱不冷溫吞吞的，味道也沒預期中的咸香迷人呢。

39 瀏覽

另外又點了

GARDEN - organic, leaves, vegetable, cress, soil, earl grey($178)，菜式造型巧奪天工，真的就如一棵園中生長的植物，底下還有不少「泥土」，旁邊還有花灑，盛著伯爵茶，讓食客淋上沙律作醬汁，可謂極盡視覺享受，娛樂效果亦一流! 而因有著菜汁薯蓉作底，吃起來它較一般的沙律要濃味、飽肚。

75 瀏覽

然後來到三個主菜，首先是

LAMB - welsh, rhug estate, organic, shank, stew, natural jus($508)。羊膝先以透明膠紙包裝如禮品般呈上，然後再於食客面前拆開，最後再配上醬汁，重新排列精美上檯，又是一場視覺表演。

45 瀏覽

可惜菜式賣相雖美（醬汁底還有小花...不能再精美了!），但羊膝肉本身較實及硬，脂肪也不多，因此缺乏甘腴油香。估不到是份量不小，羊肉底下還有不少扁豆，十分飽肚!

54 瀏覽

第二款主菜是

COD - atlantic, seaweed, sea bean, mussel, aigre doux, fennel, dashi($488)，擺放菜式的器皿很別致，底下的石春加上菜式底下的啫喱，予人感覺就如小溪一樣，細心發掘還可找到細小的蜆肉呢! 至於主角鱈魚共有三件，全被薄薄一層紫菜緊緊包圍著，難得是味道和諧、鮮味，而魚肉嫩滑多汁仍然，是幾好吃的。

55 瀏覽

大家未能忘記首訪時驚天動地愛戀過的

ROAST BEEF - u.s., grass fed, yorkshire, gravy($528)，加了價也要重溫。上回的牛肉份量很足，想不到這晚的侍者同樣手鬆，詢問成數要求後，由燒牛肉銀餐車切出極厚的兩件牛肉，令大家樂翻了! 不過等等，這次的牛肉怎麼吃來沒有上回入口即融、豐腴多汁的濃香肉味? 其實，今次侍者在介紹餐牌之時，並未如上次般高度推介這牛，想來是燒牛肉質素每次有異，這回的出品是稍遜了。

39 瀏覽

再把同上的兩款配菜都吃掉（其中烤薯那份薯味香濃，很好吃）後，又急不及待來到甜品環節。是晚大家很「忍手」，只點了四個，首先是

SPRINSPRING - strawberry, mango, beetroot, blueberry, peas($178)，碟內所有士多啤梨、青豆、橙，都經過巧妙的化妝而成，成品鮮艷奪目又極富分子料理意味，很有趣!

56 瀏覽

BANANA SPLIT - vanilla, strawberry, chocolate, whipped, almond, cherry($178)與坊間的香蕉船差太遠了，乍看就是三根香蕉，侍者還在上面淋上朱古力醬，真是莫名其妙；但當小心破開每一根香蕉，你會發現黃色蕉皮只是朱古力薄脆，裡面分別有士多啤梨慕絲、香蕉味慕絲及雲尼拿雪糕作餡料，真的不能不服了廚子的創意! 同上還有忌廉及特濃的朱古力醬，前者無人問津，後者卻被大家爭相筆吃，因為真的很香濃美味!

87 瀏覽

還有上回吃過的OREO - crumble, vanilla, espuma($178)，之前已作介紹今次不細述了，總之也是好吃。

29 瀏覽

最後一道是很簡單，但超香超美味的

SOUFFLE - grand marnier($208)，個人認為橙酒香味的疏乎厘，比起朱古力及焦糖味的出品，更加美味動人，那香氣尤其令人迷醉，不信大家試試。

41 瀏覽

其實以上甜品只是熱身，接著才來到是晚的重點---大家一早預訂，索價$288/位的

Krug on the Moon。到底它有多特別? 媽媽也不長氣了，反正今次拍了video，大家不妨慢慢欣賞這場桌上藝術表演! （片頭媽媽在講電話講論寶寶的吃藥事宜，不要見怪）作品完成後，全部的隕石、星球碎片、小行星、星塵及星雲等，均可以食用，其中媽媽最愛隕石雪糕碎片，以及融化後間中還會爆發（爆炸糖啦!）的朱古力星球，但要講吃這甜品真的忙得緊，也飽得很，因為份量十分巨大!

　
時間晚了，媽媽先行埋單離開，食友則繼續傾計，未想到最後店方又致送超美味的Petit fours --

松露朱古力! 走寶了真失策，幸得食友翌日將餘下的朱古力送來，媽媽拿來與爸爸分享，吃到他「嘩」了出來---真是太太太太好吃啦!
　
許久沒有fine-dining了，辛苦半年後破例讓自己輕鬆、放肆一晚，很開心，雖然事後埋單發現AE白金卡已沒折，吃得有點貴，哈哈!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2012-04-14

用餐途徑

堂食

人均消費

$922 (晚餐)

推介美食

chocolatemuimui

等級4

742

128

來到第三百篇，也就想寫寫剛在文華扒房吃到的Art Menu。香港國際藝術展都是每年文化界的一大盛事，這年香港文華東方酒店再次成為展會酒店夥伴。為了配合主題，米芝蓮星級行政總廚Uwe Opocensky於文華扒房及酒吧，特別推出充滿創意及藝術色彩的「藝術菜單」，菜式也特別命名，雕塑 (Sculpture)、塗鴉 (Graffiti)、攝影 (Photography)、繪畫 (Painting)及音樂 (Music)，為客人帶來視覺及味覺上的刺激及享受。早前，也在文華扒房及酒吧吃過了數次晚飯，亦經歷了兩次甜品Krug on The Moon銀河創造之旅，深深感受到美食與藝術融為一體的難忘體驗。得知這「藝術菜單」後，彩式有如藝術品的精彩，所以便跟朋友來試試。「藝術菜單」有午市及晚市兩款，前者有三道菜，是塗鴉 (Graffiti)、繪畫 (Painting)及顏色 (Colours)，價錢是每位$688，後者則是五道菜，價錢是$1488，另收加一服務費，客人更可獲贈香港國際藝術展門券一張。豐富的麵包先送來，一向也愛吃文華的麵包，麵包質素向來都很高，尤其最愛牛油軟包，牛油味道香濃，口感又十分鬆軟

來到第三百篇，也就想寫寫剛在文華扒房吃到的Art Menu。香港國際藝術展都是每年文化界的一大盛事，這年香港文華東方酒店再次成為展會酒店夥伴。為了配合主題，米芝蓮星級行政總廚Uwe Opocensky於文華扒房及酒吧，特別推出充滿創意及藝術色彩的「藝術菜單」，菜式也特別命名，雕塑 (Sculpture)、塗鴉 (Graffiti)、攝影 (Photography)、繪畫 (Painting)及音樂 (Music)，為客人帶來視覺及味覺上的刺激及享受。早前，也在文華扒房及酒吧吃過了數次晚飯，亦經歷了兩次甜品Krug on The Moon銀河創造之旅，深深感受到美食與藝術融為一體的難忘體驗。得知這「藝術菜單」後，彩式有如藝術品的精彩，所以便跟朋友來試試。

「藝術菜單」有午市及晚市兩款，前者有三道菜，是塗鴉 (Graffiti)、繪畫 (Painting)及顏色 (Colours)，價錢是每位$688，後者則是五道菜，價錢是$1488，另收加一服務費，客人更可獲贈香港國際藝術展門券一張。

141 瀏覽

豐富的麵包先送來，一向也愛吃文華的麵包，麵包質素向來都很高，尤其最愛牛油軟包，牛油味道香濃，口感又十分鬆軟，很好吃。另外的三款麵包分別是橄欖、芝麻及黑椒口味，新鮮焗起，熱烘烘，麵粉香氣滿溢，再點上橄欖油，令人吃不停口。

藝術菜式隨即送來，Graffiti，wall，foie gras，brioche，這道塗鴉牆面是可食用顏料噴上柏林圍牆圖案的糖片，底下則是法式麵包加上鵝肝醬組成。這可吃的柏林圍牆，麵包烘得微微香脆，鵝肝醬味道非常濃郁豐腴，實在好吃。

51 瀏覽

而這裡的是二人份量，剛好湊成一幅柏林圍牆的圖案。如果四人或以上前來享用晚餐，圍牆便會以板來支撐垂直呈上，賣相一定會更吸引。

52 瀏覽

第二道Painting，landscape， beef，earth，這幅繪畫一送來，已把我的目光牢牢的吸引著，因為真的太漂亮了。橙黃色的太陽高高的掛在天上，橙、黃、白三色的背景上，放上厚厚的牛肉，旁邊伴上深綠色的蔬菜醬蓉及泥土粒，插上樹枝草葉，最後為它灑上黑松露醬汁，一幅生氣勃勃的圖畫就完成了。

117 瀏覽