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港鐵中環站 D2 出口, 步行約4分鐘 繼續閱讀
電話號碼
34871715
營業時間
今日營業
19:00-23:00
星期一至六
19:00-23:00
*星期日休息
付款方式
現金
座位數目
30
其他資料
酒精飲品
自帶酒水
外賣服務
加一服務費
食評 (13)
等級1 2016-10-17
6146 瀏覽
終於有時間寫我人生第一次嘅食評。。。其實本人對西餐非常抗拒,但難得紀念日就揀咗一間朋友介紹嘅"上海 x 法國fusion 菜"嚟驚喜下老婆。Menu非常有藝術感,每道菜式嘅名字都跟其他餐廳與別不同,挺有詩情話意的。好彩上菜後服務員都會為每道神秘嘅菜式仔細講解,如果唔係真係唔知係食咩。我好欣賞由菜式帶出嚟嘅驚喜與創意,亦中亦西的菜式絕不遜於傳統嘅口味! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級1 2016-10-03
4186 瀏覽
Once you've managed to find the right spot, you will be rewarded with a pleasure experience. The food in Fa Zu Jie appears simple, but the flavours have remarkable depth. Their names are all very creative too!!! Me and my friend enjoyed the 6 course menu a lot on that night. One of my favourite dish has to the "Little Lobster and Little Rice Ball. Playing on the Floating Bed". Lobster is fresh and soup is outstanding. I also like the pork belly with the soft cuttlefish too. That pork belly is one of the best I ever had - so soft and juicy. It's a pity that they don't sell wine at the restaurant, I guess we will bring our own wine next time.I would thoroughly recommend Fa Zu Jie to my friends and I know I'll certainly be return soon.  繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2016-09-23
3824 瀏覽
Fa Zu Jie–法租界,曾經聽我過朋友ge朋友提過,高級私房菜而水準不俗,最後同女友誤打誤撞就book好左來試食,不過就算book左,要搵成功搵到門口入都要經過智力測驗先得,最後我同女友係問樓下附近路邊一個攤檔,進入小巷,再上一樓搵到傳說中ge純白之門,成功抵達,搵食艱難莫過於此。Menu咁有詩意ge菜名真係好少見。油揚 (あぶらあげ)包住溫泉蛋,淡而香,配搭金華火腿,加埋少少咸,非常開胃,日式腐皮唔難做,最難其實係要創新配搭口味,FZJ就配合左時下好流行ge流心溫泉蛋,淡淡地有蛋汁加埋少少金華火腿甘甘咸咸,做頭盤啱啱好。Curry蟹粉,curry & 蟹粉 都唔係每一個人都鐘意,呢一味我相信如果鐘意ge一定好鐘意,配墨汁脆片,蟹粉食得出有鮮味,配搭咖喱其實唔算特別,主要係味道難掌握,味道偏重,少少提子醋為粉綿上添花,好有貴氣ge一道菜。 (有薄荷薑茶refresh一下口腔味蕾,幾細心。)Boston lobster配薑汁敦奶,龍蝦一定新鮮,薑汁敦奶,夾海鮮湯底。當以為龍蝦係主角ge時候,其實湯底更加吸引,非常鮮味濃郁,問過店家係用蟹、龍蝦、魚一齊煲,所以亦加左糯米丸點湯食,必食之選。Pork belly &cuttlefish配意大利蛋麵,五花腩好入味,一般食到ge五花腩都係賣一個字﹕肥,但FJZ就用敦去煮,好處係唔會破壞肉質,所以唔會一咬塊肉就散開,好淋之餘保留到肉汁,蛋麵有輕輕ge松露味點綴,傳統味道,各方面都好高水準。雪耳牛肉加拿大野米(sushi!?),全晚最有創意ge一道菜,用左加拿大野米,我都係第一次試,問過店家,原來佢係野生水稻,而且一定要野生探摘,營養價值非常高,底下配糯米飯團。好複雜ge味道,整體仍然係似名貴版燒牛肉sushi。Fun tips:店家見我想當成sushi成件食,就從旁教學,原來要切細少少,再點d熱情果sauce先食,但雪耳其實比較難切,建議應該先剪細,食起來先比較方便。最後甜品,食到最後先發現原來菜單安排好有心思,全晚我地發現食物都偏濃味,去到最後確實需要清涼甜品,而菠蘿冰配青檸糕正好滿足需要!有心思係要讚!味道OK,甜品來講唔算好甜,但波蘿冰最需要ge係清涼感,呢方面算係成功ge! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
There are a lots so-called private kitchen in HK right now, those restaurants just sit in the industrial buildings or commercial buildings, and called themselves "private kitchen"  but with a usual menu and service like a normal restaurant. To me a private kitchen should be much different from the normal one, at least it can give me some surprises. I think this restaurant really can surprise me from its location to the menu as well as from their dishes. This is so hard to find their location, it sit in an old building at the end of a dark alley with no door bell or sign... just like playing hide and seek......But, after the door opened, just like Alice jumping into a rabbit hole, an open kitchen, big round table with glass root top, bookshelf decorated with wine bottles. it is such a cozy place that I would like to dine in.The menu show their creative too...it is like a poet and we don't exactly know what we are going to have... .so it keeping us busy in trying to guess what's the next dish.  It is a 6-course French-Shanghai Fusion menu...and I love every single of them, especially the pork knuckle risotto(?)...Shanghai style Stewed Pork knuckle served with sauerkraut and risotto ...which surprisingly matched very well. I admired the out of box thinking from the chef with unexpected mix & match idea of various ingredients and well executiion. Will definitely come back again.  繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2016-08-10
2311 瀏覽
Just to find the place is already a challenge even for the locals, so the fact that Fa Zu Jie is still operating says something about the level of cooking among the fiercely competitive dining scene in HK. A starter of drunken octopus and scallop carpaccio with pickled ginger and fig was a hit and miss: while I enjoyed the sweetness of the scallop and applaud the thickenss of the carpaccio, the octopus was too chewy for my liking.  Next was salmon on puff pastry - this was excellent, easily the best dish of the evening.  The salmon was tender and moist, just cooked enough and paired well with the crunchy pastry that supported not only the texture but also the taste.  Lobster in a bisque stock with sticky riceball and double-boiled milk was mediocre, while the slow braised pork belly wasn't as hearty as the traditional Chinese variety and the fat was overwhelming.  Most disappointing was the roasted prime rib - the meat came out pink and the texture was very chewy - my experience with short rib was the best when it was slow cooked for many hours until the meat is tender and falls off the bone at the slightest touch.  This cut of meat is never going to compete with a proper rib-eye or filet, so why don't put in the time and do it properly?  Lastly the cheese course upon my request as a substitute for dessert - it's one thing to accommodate clients and go out of one's usual foraging range for which I am very grateful, it's quite another to not know the name of the cheese from waiter to manager to chef using the sole excuse of having already disposed of the packaging from CitySuper.  It is called Fa Zu Jie for a reason - it is not quite Shanghai and it sure is a long, long way from France.  The ideal result of combining these two great culinary tradition might be a beautiful offspring that none could rival, let's wish the team some good luck in pursuit of that.  繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)