文華扒房及酒吧

營業中

休息中

很久都無同2位食友開飯.............feb 07, 11..........3人嚟食fine lunch,叫咗 : 1) bread basket (免費)-送來4款包-每款都好暖熱,外脆,裡很鬆,有些帶點韌度-其中1款1定要講,就喺中間包有1粒用醋醃過嘅橄欖,除了醃過外,仲會浸出油份,那份橄欖油香很明顯,really gd even though i'm not a fan of olive2) my 3 courses (hk$608)i) gravlax-scottish, cucumber, dill, mustard-我正猶疑叫3文魚或是湯,食友建議試3文魚值得1點-好多謝食友嘅建議-呢個slow cook3文魚,有明顯嘅3文魚味,唔喺好濃郁嗰種,但好討好,因為慢煮嘅關係,所以嫩滑就是必然的結果-其他配料喺令佢精彩嘅關鍵,以前食到嘅3文魚都比較清,除了主角外,都無嘜味道強嘅配料-今次唔單只有清爽的青瓜薄片卷,重點就喺個帶酸味的芥末子sauceii) pappordelle-pasta, lobster, celery, chive-個汁好有海鮮味是肯定的,不過略嫌

一直想來這裡一試, 但午餐只在週一至週五供應, 而來吃晚餐, 預算又比較高, 不太捨得來. 但最近工作忙碌, 實在很需要休息, 就特意跟文迪一同在週三請假一天, 借機會來這裡吃道午餐.店子在文華東方酒店, 記得之前來這裡吃過下午茶, 也到過頂樓吃現已二星的Pierre. 是日的目標就是一樓的一星店. 香港的頂級扒房不少, 在11年版上, 唯有這裡能摘星, 實力是否真的比人高呢? 之前一日先打來訂位, 已經爆滿, 還好當天早上收到電話, 能以後補資格入座. 十二點半來到, 果然已經人山人海, 到一點時已經無空臺了. 平日的中午, 客人都是附近的上班族, 也以外籍人士為主. 不過這裡的侍應都是本地人, 我們來到講中文就可以.先看看餐牌, 這裡其實是沒有一個午餐餐牌, 但就有一個market specials的套餐, 兩道菜$508, 三道菜$608. 這個價位, 好像都是一眾星店中數一數二的貴. 始終一場來到扒房, 沒理由不一試這裡的扒, 就在a la carte那邊叫一客西冷牛扒, 再在market specials叫個兩道菜的餐.先來的當然是麵包, 共有四款, 每款一人一件, 是日沒有

香港置地公司每年舉辦的租戶派對, 今年由文華酒店提供派對小食, 食品豐富, 精緻點心小食多彩多姿, 色彩繽紛, 現場氣氛熱鬧, 節目豐富, 實在令賓主盡歡, 開懷暢飲From Clockwise: 1) 墨魚筒內的海膽鮮味無比, 2) 雞肉餃 3) 鵝肝配cherry分子料理 - 中間黑白色的是薯仔蛋, 蔬果是真實的蘆筍, 蕃茄, 小紅羅白廚師現切Classic Roast Turkey - As the turkey breast cooks, make the simple cranberry & mint sauce鵝肝配cherrymini hambergerFor more food & beverage, please feel free to read, enjoy!http://hk.myblog.yahoo.com/jolovam/article?mid=4593&prev=4684&next=4565

The hotel's official website described Mandarin Grill as a place where million dollar business deals were clinched. On this particular afternoon though, there was no business propositions on the table. It's just a simple lunch to celebrate my upcoming birthday.This marked my first dining experience at the Mandarin Grill and I was fully expecting a traditional type of steak house in the lights of Hugo. Boy, was I wrong! The restaurant was nicely decorated, with very modern design highlighted by w

The Mandarin Grill is definitely in my TOP 5 favourite restaurants list of HK.Always consistent, never a disappointment. With a gastronomic element and a hint of surprise, the food is always at its best. Top notch service all the way *I absolutely LOVE the way they present their dishes and the special little treats that come with it at the end of the meal. Whether they are mini chocolate icecream sticks or chocolate shaped fruit, they makes the whole dining experience so more much fun!My favouri

2年前去過一次文華扒房，當時是去試一個$888的brunch，當時感覺已經幾好，因為店內白雪雪，好舒服；侍應服務有禮，但又唔會令你好拘謹，okok~~上兩星期，我又再臨餐廳，今次就食lunch。前菜是帶子，主菜則點選西冷，每道上檯時，感覺像一場show。因為大大大大廚係份子美食之士，亦好鍾意用最natural的方法來烹調，所以有些食物上來很raw，甚或很像一幅畫。先看朋友點的沙律就知。成盆植物咁，靚爆！最正係，全部菜用65度慢煮製作，塊塊既爽又甜，吃到天然滋味。我的帶子...... 好耐未食過咁正的帶子了！麵包新鮮焗成，自然美味~~點了西冷... 有點韌~ 但個risotto好好好好食~~都係朋友溫的和牛扒好食D~甜品~ 叫oreo xx （唔記得全名...），於餐廳內最出名的其中一款甜品~好味呀，用雲呢拿味自製雪糕，噴上朱古力漿和oreo碎般的餅乾粒~因為係散叫，所以set lunch價錢唔係好記得~ 印象中好似係$3xx 3個course~ 最緊要記得book檯，因為成日都full~~

今次介紹甜品, 卻聯想起一個笑話:一次於Classified吃午餐時, 有一位”Juicy Style”的輕熟女走入餐廳, 嚷着要點甜品, 與友人7咀8舌後, 大大聲聲的跟待應小姐說:“唔該要一個心太軟”待應小姐:”係…” 五秒後, 問同事:“心太軟… 咩來架”, 再追問輕熟女:“小姐, 唔好意思, 請問咩係心太軟?”“?!” 這間”鬼”多”人”少, 連中文餐牌也欠奉的餐廳, 幾時開始賣港式甜品?!“心太軟”是任賢齊的一首名曲, 後來一間位於東區的餐廳將軟心朱古力蛋糕名為”心太軟”, 從此軟心朱古力蛋糕於香港便被”屈”, 叫作”心太軟”.香港人一窩蜂的風氣很盛, 如早年的綠茶蛋糕及Tiramisu, 然後有cheese cake, puff 及 cup cake. 身為愛甜品又是香港人的我, 當然忠誠追隨.不過, 今次要推介的甜品, 恐怕其他餐廳未能夠容易抄襲或將之發揚光大, 因它的心思, 做法, 用料都不簡單, 如此五星級的甜品, 只能於五星級酒店找到它, 價錢, 當然也是五星級.這是Mandarin Grill 的signature甜品 – Fruit. 上圖所見的, 真的假不了,

perhaps there is not much flavour in my dwelling on why I ended up sitting at the dining table at Mandarin Grill before being informed that they would be serving me only the Michelin 3 starred chef menu by Jordi Roca, and I should instead channel my efforts in describing to you one of most spooky dining experience I ever have had.as if by norm, such designed-for-fine-dining types of restaurants like dim lighting, the scientific reason for that, just for your interest, is because under dark surro

Have been to the Grill once a year for the last 3 years and it never disappoints. You really have to admire restaurants who can keep up top quality food and service and can surprise with creativity every time.There were 8 of us for lunch. The bread basket came with a variety of rolls. I had a French roll and a herb roll, both were crusty and crispy on the outside and soft and warm in the middle. I ordered a Chef's salad to start. It came stacked like a piece of wall with balls of smoked salmon

物色左好耐找一間能給男友一個難忘生日既地方....最後選擇了MANDARIN GRILL+BAR...物有所值...慶祝男友生日...STAFF有超水準既服務態度...完全有被TAKEN CARE既感覺...PROFESSIONAL, 事前ADVISE訂BTHDAY CAKE唔化算..3XX一磅會食唔哂又要拎走...酒店準備好一個小小既COMPLIMENTARY 甜品...有CANDLE,有朱古力X...有HEART!鵝肝略覺唔夠CRISPY..但十分JUICY...美中不足係ROASTED BEEF巳SOLD OUT...經服務員介紹一輪...點左TENDERLOIN同樣出色...男友讚不絕口...視覺享受+口感一流...自己點左BLACK COD...好特別...精緻...甜品點了OREO...普通...個人比較喜歡男友點既PASSION FRUIT...PRESENT成好似一朵花甘...STAFF既親切又有禮,提供尃業意見...最後連加一同TIPS, $2000埋單...SERVICE, FOOD QUALITY, ATMOSPHERE = 一個好ENJOYABLE既晚上...值

We asked the chef for some recommendations of new dishes that they are trying out. As a result, I started with their version of the Waldorf salad with salmon. The salmon slices were slowly poached in warm water, which resulted in a texture very similar to that of gravlax - tender and moist. This was on top of a pile of sliced apple, julienned celery, grape slices, walnut chunks all mixed with a light mayo-like sauce. What is really interesting is that the whole thing sits on top of some hazelnut

Tonight a colleague and I decided to have dinner at the Mandarin Grill on a whim. Believe it or not, I haven't been back to the Mandarin Grill since the hotel's renovation, so I was pretty eager to check out the quality of the cuisine.For starter I chose the veloute, intrigued that the dish was named after a sauce. In particular I was interested in the 65 degree egg that was in the description. I wasn't quite prepared for it when the dish arrived before me. Long, thin slices of green asparagus l

男朋友生日去左1/F...Mandarine Grill + Bar食dinnerBook左位, 安排左坐左係最入既一張兩人(木台)位置夠靜~先黎左兩杯香檳...跟住由佢地發板食咩~講左唔食生野!!再加上講明...頭盤:Foie Grasmain course 最好係 beef因為唔食羊 先黎左d餐包...(外硬內軟,好似硬豬仔包咁!!)熱,香...有4個, 兩個麥包 & 兩個普通既~男朋友各食1個 (因d牛油好香)我就食左1個...過左陣個captain又換上新既4個俾我地...頭盤到...foie gras香~幾好食...換上甜酒~size都岩岩好!!伴碟既係生"jar"食左頭盤隔左陣係湯~露筍湯配上半生熟既糖沁雞蛋...湯香濃而不溜!另一個係龍蝦湯!正~好濃郁既龍蝦味!!加上中心既cream一流!!再黎main course燒牛肉...我地係最last既兩set所以焗到剛好around 6-7成熟入口好嫰...無血水...好正~加埋英介,法介 & 椒介...又係一流~deseert係chocolate ball送上chocolate ball再係你面前淋上hot chocolat

這是一個極少數能長時間保持高水平之扒房！服務是五星級！食物水平亦是一樣！無論是海鮮, 扒類的處理都是一等一的貨色！在這裹我試過一道我從未吃過這樣好食的羊仔肉。幾件medium rare 之羊仔肉外裹包了一層薄薄的煙肉。略帶微微的羊羶, 恰到好處! (羊就像女人一樣, 不羶的羊就像不騷的女人, 沒勁! ) 再也找不到有更好的羊仔肉了。牛扒微微的炭香，海鮮的鮮味在熟練的厨師手中完全發揮出來...我會毫不猶豫地說此店是在我自己top ten 食肆之列！

I had business lunch at Grill & Bar last week. Steak served during lunch is acceptable, in terms of price & quality. but the appetizer was a nightmare. the smoked salmon was terribly salty!!I do appreciate their service, as my friend's steak was overdone (he wanted it 50% but it was definitely well done), they quickly arranged to serve a thick slice of prime steak. His comment: soft & tender!!I like the desert which was an apple crumble with icy green apple juice mixed with brandy. will try ag