文華扒房及酒吧

營業中

休息中

每次整理電腦內的照片，都會找回一些特別的記憶。一場小風波隨着颱風遠去了，而那天他為我帶來一個難忘的紀念日。典雅的餐廳環境，即使不是窗傍位置，氣氛是浪漫高貴的，而細心的服務盡顯酒店的水準。麵包籃是麥包和芝士球，外脆內軟配海鹽牛油，是個美好的開始。生蠔頭盤上的是 Fine de claire，不會讓人陌生的法國生蠔。口感Creamy，蠔身爽口海水味重。蠔上那顆亮眼的珍珠是檸汁，有了它生蠔便更不凡了。鵝肝配香脆鬆軟的厚多士，絲滑的鵝肝油潤甘香，面層的干邑啫喱令層次更分明。蟹腳是侍應推介的，香檸混和花草香氣感覺，完整粗身的蟹脚充滿海水的鮮甜，恰到好處的醬汁，襯托出蟹肉的柔軟多汁。牛扒是當然是扒房的強項吧！美式西冷是坊間少有的高質，五成熟度的牛扒肉香重，厚切有肉香又帶嚼勁，一路有留意Open Kitchen 的炭燒區火光熊熊的，而事實上牛扒燒得極好，能快速熟鎖住了肉汁，可見控制火路技巧純熟。美式牛扒忠於傳統的作法，而和牛就加入Fusion的元素，伴吃的是嫩薑和莞茜籽，配上梅子Mousse，嫩嫩的法國洋蔥，濃厚的鵝肝慕絲，帶來味覺衝擊。和牛本身質素極佳，四成熟度會更合宜。油花的甘香，柔軟的口感，濃

Mandarin Grill + Bar had been on my to-go list for fine dining but at a much lower priority given its relatively more pricey lunch sets compared with other similar restaurants in the same district. Finally decided to come try it out as I managed to secure a table for 2 just 2 days in advance. However, we failed to get a table by the windows. The table flowers were autumn maples, which I had seldom seen as table flowers. Interior decoration was quite pleasing but the tables were more packed than

With both local and international F&B conglomerates blossoming and renowned chefs flocking to the city, it is becoming increasingly difficult to discern the excellent from the commercialized when selecting one's next dining destination. The ease with which companies are able to pay internet celebrities and "foodies" to write stuff online adds to the woes.While I do make an effort to stay abreast of the newest happenings on the restaurant scene in Hong Kong, at some point or another I would be te

We came to celebrate birthday on a Sunday and didn’t expect that they would only serve Sunday roast lunch. We wouldn’t have chosen it in the first place if we had known that.What’s worse was we made a reservation online requesting to have window seats weeks before but they did not mention if that was ok. On that day, we were served at a random table and were then notified that the tables by the windows were reserved.The food was not what we expected at all. Coming to Mandarin Grill+Bar, we expec

老公提早半個月book左文華東方酒店嘅grill & bar。接線員仲好細心咁問有咩special arrangemen要幫我地準備，當知道我哋係慶祝結婚周年，就承諾當日會送個蛋糕比我哋，聽到都興奮！小女子大鄉里出門，感覺一切都好新鮮。大門位置有藝術擺設原來安排咗window side table，望住街上情侶著婚紗影pre-wedding，諗起我哋當初影相啲趣事window side table 擺設有情調老公order咗4-course set頭盤好特別，鐵盒盛載著魚子我就order咗煙三文魚同牛扒煙三文魚油份夠多，配搭side dish：碎蛋白紅蔥等等，口感豐富牛扒好juicy經理會同我地分享有關呢到嘅藝術品，感覺自己置身起畫廊中呢~多謝Mandarin grill & bar嘅各位比左個咁美好回憶我哋

老公生日，我都花左少少心思諗去邊到食架事關有好多地方我地分別都去過今年係第一年同老公慶生我想搵一個地方係一齊未去過既 ❤️去到泊車，餐廳地點，環境等都十分ok 服務一流，環境舒服，唔多人一d 都唔嘈廳庭送的小食: 前面係黑松露碎芝士多士，味道很普通。後面係鴨肉醬西梅多士，反而呢個幾好味👍🏻餐前麵包當然係送的。今晚有呢四款揀。個人覺得老公真的比我識食，因為佢揀的麵包唔花巧，送牛油一流。主要係食佢舊牛油！麵包比較普通，我鍾意d 熱d 既包湯都係送的，豆味的湯，細細碗，我沒有完成，味道很一般到我地既點菜了其實只是點了幾樣1. 鵝肝微微煎香，真正做到外脆內軟！！旁邊的係布冧及小小橙味的果蓉，配合得很好，油份不會太多，以我咁鍾意食鵝肝，呢個真的高質！🌟🌟🌟🌟🌟要俾5 粒星！主菜我地點左澳洲和牛(10安)餐廳好細心幫我地分兩碟上，個人建議如果係二人食，10 Oz 份量係剛剛好！老公真的好叻朱，點得剛好！以和牛來說，當然都好味，但就沒有什麼驚喜了。肉質不算入口即化或很重油分，算是比較有咬口的那種甜品我地揀 cheese cake w berry因為老公好鍾意食Cheese cake 的。但呢個可以話係

年三十biz lunch, 有幸被帶出黎米芝蓮餐廳食biz lunch, 總算為2017雞年帶黎個美麗既結束🍀依道環境好舒服，天花設計係一片片扇形文華logic, 都幾有心思。而櫈方面就係有轆大木櫈，大到好似大班椅咁，都坐得舒服既😊餐前小食有有餡曲奇/包點咁。咸甜味都好鮮明，食左各一之後就靜靜地傾下偈等前菜。前菜 - foie gras custard, fig, sherry, tatsoi 無花果/雪梨酒吉士鵝肝醬（無官方繹名，我亂繹既🙊）我以為會係細細碟、觀賞價值比果腹能力高既...點知黎到。。。😱😱😱不得了！目測至少有6寸大，用「更」不落去重有約一寸厚，你要知道鵝肝係一種幾咁「漏」既食物，你點少少到已經勁快覺得飽飽地。我即刻同大家開心share, 好采大家都肯幫拖，唔係重點食得落個main course喎⋯⋯老實講唔係好知佢點整，但不落去下層係鵝肝醬，上層用一個啡色少少似奶凍既啫喱包住。奶凍層有淡淡無花果味同少少酒味，食起上黎剛好中和左下層鵝肝醬味，令人食起黎無咁heavy同guilty...🤣🤣🤣配無花果唔配其他生果大概都係依個原因，無花果味淡，唔會搶走鵝肝醬原本既味，而今次

生日五蛋既第二隻蛋， 文華扒房👅食物：❤❤❤個人覺得上年好啲，起碼有餐比我Order，唔洗我諗，我對上果次嚟係上年1月，朋友同我慶生無諗去邊好就嚟番呢間😂😂個人嚟講佢哋龍蝦湯進步咗，無咁咸而且唔會得個“傑”字，幾好味。煙三文魚好食，不過份量少過上次，切得好薄，得4,5塊，唔夠喉。個兩塊牛扒有啲膩，特別係大啲果封，雖然味道幾好，但太油膩，食咗三分二食唔落。。。甜品幾好既，藍莓芝士我都鍾意，不過個芝士同芝士撻啲味一模一樣。。無乜驚喜。。橙Mossee都OK不過感覺有啲肥。。其他。。。麻麻。。無特別驚喜既野。份量：❤❤❤❤❤好飽，份量非常之夠，其實另外有叫Side dish，一份菠菜一份薯蓉，不過賣相唔係特別靚，無影。環境：❤❤❤❤靚，舒服，不過燈光麻麻，暗得嚟上面枝射燈唔知Setting問題定點，對眼有啲攰。抵食：❤一般，某啲野份量可以少啲，有啲可以整得無咁膩，某啲份量又應該多番少少。服務：❤❤❤❤可以，不過我覺得差過上年，服務生明顯少咗，通常呢類餐廳你未舉手已經有人望到，我見多數一個服務生指定招呼邊枱咁，但我想加啲熱水，望好耐都唔覺有人望到我。。唔知係咪咁所以得一粒星。。

阿熊為我準備嘅呢一餐生日飯我好滿意 佢亦都將呢個秘密收埋係個心到三個月 話說上年佢已經帶我去酒店食birthday dinner 我喺度諗今年佢仲可以點 點知當日晚搭叮叮既時候 佢先同我講係去文華食飯 眼都得凸埋😳 乜玩到咁大呀我哋早左去安排左窗口位 仲當住出面廣場棵聖誕樹 好浪漫🌹首先會有兩款canapés 同埋麵包籃其中一款canapés 係蟹肉 而另外一款係松露味既唔知乜嘢麵包籃入面有四款包點 有蛋糕，兩款硬包，roll仲配埋個special 牛油 小小辣 好好味 每食一啖麵包都搽左好多牛油 肥死前菜要左燒蟹腳 一齊share 因為其他都唔係太啱食上枱嘅時候已經聞到陣鮮味 我諗唔會係雪藏蟹黎既我就點咗個黑松露豬配甜粟米 落單嘅時候已經同我講咗唔會係全熟 所以上枱時係有小小嘅粉紅色原本都好擔心會唔會好難咬 但係擺第一啖入口已經消除哂我既疑慮 個豬好淋 一啖係夾松露片 一啖就點粟米蓉 再一啖配洋蔥 嘩！不得了 點配搭都一樣好味阿熊就點個10oz 既美國牛 五成熟 燒得啱啱好 紅得黎引唔會有血水 牛既表面仲係帶少少脆雖然有芥末可以點 不過原汁原味仲好食完主菜 忽然有個蛋糕🎂係阿熊

My last time here almost a year ago was absolutely disappointment on all aspects starting from food to services. I came here today without much hope or expectation. It would be fair to say that one's expectation will be exceeded easier when there isn't much to look forward to. The seasonal menu was a game menu, my past few experience with ordering game tasting menus in Hong Kong has not been too good, so I've decided to go a la carte this time instead. Amuse bouche was this little mushroom cream

朋友邀約到文華扒房 dinner, 原先不參加，因為之前二次惠顧都令人失望（Michelin-starred)！因為係星期五晚聚會，就再給他一次機會吧!Ordered 好幾歀蠔，普普通通，估廚師開蠔用過多水冲洗，失卻了天然味道。starter 選左軟學蟹泡抹帶子（知道係frozen 帶子，但一點 seasoning 都無，只係好大隻lor!)到扒房食飯，就必點 charcoal grill menu 啦： 10oz aged rib eye , 由 waiter 介紹4 成熟，失望！！件扒已經吾靚，廚師做左汁鹹到死，食左一半頂吾順，還返比佢地。side order mushroom 都鹹到死。其實，其他朋友所點菜色都因為太鹹，包括龍蝦湯、或者 over-cooked Porterhouse .. 雖然酒店內餐廳大部分客人係外國遊客多，但香港愛吃及𢤦吃的人有好多呢！

I expected dining in Michelin-starred restaurant should be amazing. But it was not the case in Mandarin Grill & Bar.It was a Father's Day celebration. I was embarrassed that I had suggested this restaurant. The oysters are boring in presentation. The Australian rib eye has no fat at all which was very chewy and awful!I was not happy with the service. They were so robotic. They were not excited what they were selling to me and even in their mother language, they were not confident to describe the

文華扒房及酒吧是城中知名的西餐廳，環境舒適高雅，服務優質稱心。食品長期保持高質水準，難怪連續多年榮獲車軚人的星星榮譽。 平日到訪西餐廳，很多時也會先送上一籃溫熱的麵包供食客享用。今趟攪攪新意思，送來的是兩粒小巧的芝士球。芝士球外層酥軟，內𥚃注滿香而不膩的芝士，實屬一件美味的包點小品。 熱身過後，首道精選的生蠔頭盤也緊隨而來。筆者鍾愛法國蠔的細膩，是晚的目標當然以法國蠔作首選。餐牌上所羅列的法國蠔中，只有 Majestic 一款還有供應。Majestic 屬生蠔界的混血兒，自幼在愛爾蘭的 Donegal Bay 成長，收成期前數月移師到法國養飼。生蠔在不同水域浸淫，盡吸兩地精華，味道層次份外豐富。正式與生蠔見面，生蠔外觀豐厚圓潤，口感軟滑帶爽，味道鮮甜輕盈，海水鹹香力道亦恰到好處。輕灑數滴鮮檸汁引味，生蠔的鮮香會有更細膩的發揮。 正當大家回味生蠔的餘韻，另一道間場小吃又出現在大家眼前。這個迷你煙三文魚脆筒，驟眼看來像一個迷你甜筒。在鮮香的三文魚上方，放了數顆魚子醬，頓時為小吃添上一份貴氣。上軟下脆的口感亦豐富了味覺上的享受。接下來同樣是一道冷盤 Scallop Carpaccio,

作為一個愛吃之人，對米芝蓮星店是會有情意結，對米芝蓮的早餐更是有一分滿滿的好奇—是Robuchon, Amber和Mandarin Grill的選擇吧！Mandarin Grill正是從來沒有吃過的，就是它吧！ 從8月已經心動的鎖定它了，可是原來Mandarin Grill 8月是不供應早餐的，到了9月，終於來了！ 雪白的天花是象徵著文華酒店的扇子浮雕，好喜歡呢。這次坐到的是面向窗子的桌子，可以看到游泳池的景觀。當天天氣很好，可映照着溫暖的陽光，很舒適。 即使是早餐，選擇亦很豐富，既可點套餐，也可以零點的。既然都來了，當然要吃一頓超滿足的！在英式早餐和班尼迪克蛋（Egg benedict)中選了後者。 套餐包括了果汁，麵包，班尼迪克蛋和咖啡。 果汁中選了蘋果汁，超酒店級的當然選的是鮮榨的，好喝呢。 麵包方面是服務人員安排的麥吐司，重點當然是那一小瓶一小瓶的果醬和蜜糖，亮點當然是那名物—玫瑰果醬，好吃得想要多吃幾塊吐司。 來到重點的班尼迪蛋～當本貼心的店員是有特別詢問要不要火腿轉煙三文魚，可是為了吃到那經典的款式，還是保留火腿吧。據了鮮那流心蛋是來自英國威爾斯農場的有

那天因為想去Captain'a bar 聽live band ,特登過來吃飯的，本來想去Pierre 的，可惜沒訂座，full 曬，最後只能選擇來這裏。環境：幽暗的環境加上典型文華酒店的裝修，的確是幾有氣氛，可是因為沒有訂枱的原因，我們只能在吧枱邊就餐，我迎面的是個大酒櫃及一支支酒，所以環境上我是享受不到的，反正我也是吃一點填飽個肚就落去聽歌了，所以還好啦食物：叫了一個starter 和ribeye ,個ribeye 味道還是不錯的，外脆內嫩，但比起sevva還差一點點,rib eye 還是sevva 的最正，大家有興趣可以參考下我之前sevva那篇文章服務：文華酒店的服務當然是非常好的，雖然這次沒有很難忘的服務經歷，但這已經代表了他們做到一百分了總結：因為這次的服務食物環境都感覺不錯，希望下次有時間會再來真正享受一次