34
15
5
港鐵銅鑼灣站 F1 出口, 步行約7分鐘 繼續閱讀
電話號碼
28983788
開飯介紹
From the team that brought you Mott 32 - a new concept that pushes the boundaries of culinary innovation and sustainability. Experience John Anthony for yourself on 21st September. 繼續閱讀
營業時間
今日營業
11:30 - 15:00
17:30 - 22:00
星期一至日
11:30 - 15:00
17:30 - 22:00
其他資料
Wi-Fi
酒精飲品
自帶酒水
切餅費
外賣服務
加一服務費
食評 (71)
等級4 2019-07-28
2775 瀏覽
大家可能會說一個禮拜去兩次有什麼特別的,如果是落街的麵檔當然不出奇,小妹很少去同一家餐廳所以一個禮拜去兩次一定是很合我胃口哈哈!這家莊館座落在銅鑼灣利園三期庫,是中環Mott 32的姊妹店。我本來就很喜歡Mott 32, 可是最近每次要去都是fully booked, 我又不喜歡提早很多訂位,所以已經有些時候沒去過了。剛好看到銅鑼灣開姐妹店,而且在這邊吃飯泊車有優惠,停車場又好停,馬上拉著母親大人來試試看。餐廳門口有一條打卡樓梯,以白色和木色為主,IG上很多人在這邊打卡。下樓以後整個環境昏暗性格,裝潢很美而且很大,適合三五知己來吃吃飯吹吹水。我來兩次有一道菜都一定會點,就是澳洲和牛叉燒($290)。大家可能會一頭霧水說這到底是豬還是牛肉。其實這是以製作港式叉燒的做法製作出來的和牛,旁邊還配了沙薑(但我覺得不點沙薑比較好吃)。每塊牛肉肥瘦均勻,牛肉肉身柔軟,和叉燒的香甜味道很搭配,下飯一流!另外一道菜我每次去都會點的是牛肝菌豆腐($235)。我喜歡這道菜是因為我本身很喜歡吃豆腐,這邊做的很入味,豆腐很滑身,感覺吃起來沒有很罪惡哈哈。頭盤我們試過蒙古手抓羊。上來還有一塊豎起來的羊骨頭,旁邊是羊肉沙律,裡面放了洋蔥,全部切成條狀,有點羊肉騷味但我喜歡!吃起來很開胃。這個烏龍桂花茶薰脆皮雞($260)也是很多人點的菜式。上來時服務生拿開蓋子一股茶薰的香味撲鼻而來。雞肉已經撕好一塊塊,免得要我們吐骨頭這種有失儀態的事情發生(淑女是要裝的哈哈)!雞肉嫩滑,雞皮很脆。我還試過昆布椰皇鮑魚湯($190)。原隻椰子上的椰子鮑魚燉肉湯,很香椰子味也很清甜。鮑魚爽口。這是砂鍋雙冬燜澳洲老鼠班頭腩($450).味道不錯。我們四人大概1600港幣,第二次去還送了我們一瓶香檳這邊很適合朋友聚會,大家可以試試看喔 繼續閱讀
Considering that Mott 32 became a quite successful project (from the surface at least), I believe the restaurant group is probably trying their luck to create another brand name that could offer cool and trendy Chinese food. Traditionally, Cantonese food is about history and technique rather than innovations and trendiness. Personally Mott 32 has done a great job in combining the two. I believe it is part of the mission statement of John Anthony to replicate the success. Located in the new Lee Garden 3, the entrance of the restaurant is actually really small as the main restaurant is located in the basement. Again you would not see or feel anything before you walk downstairs, just a small entrance almost impossible for pure walk-ins to go in. Here is what marketing and reputation comes into play. The menu is available online and it was too long so I didn't bother taking a photo. Started off with a cold dish "Homemade Tofu, Black Truffle" which was quite lacking in flavor and not impressive. And then went on to a their "Iberico Pork Presa Char Siu", as long as you use good ingredients from the right cut it's hard to go wrong on Char Siu. So as expected this tastes pretty good. A bit more technique required for the next dish which was "Tea Smoked Crispy Free Range Yellow Chicken", came with some smoke (I assume it's from a smoking gun, common technique for adding the smoke flavor to meat and cocktails). The portions were quite small as you can see this is it for half a chicken. Taste was fair, the smoke was there but I thought they could use a chicken of slightly higher quality. Next is a seafood dish "Steam Australian Scallop, Egg White, Spinach Sauce", the name sounds more fancy than the taste unfortunately. To finish the main meal off we also ordered a "Scallop, Egg White, Crispy Rice Fish Soup", I like the Chinese name much better, "Marshmellow Soup Rice". I personally didn't like the texture very much so did not find that very delicious. And then finally to the dessert we ordered watermelon jelly. It was just too normal and there isn't much I can comment on except that it looks like a few slices of watermelon which was cute? For me I thought it was kind of a disappointment as I was looking forward to something better than this, I guess I also didn't order the right stuff as I heard some of their other dishes were good. In conclusion:1) this restaurant did not live up to its reputation and certainly has quite some distance to its big brother Mott 322) I think the team tried to use similar style as Mott, if I wanted to create a new brand out of this then I would want to create a quite different style. Similar things with a different brand name is not interesting. 3) I also thought the quality of the food could be a betterTherefore next time if I want a fancy Chinese meal with a westernized environment I would go back to Mott 32.  繼續閱讀
等級4 2019-03-20
1833 瀏覽
It was not my first time here, because 90% of the items on the menu and what I saw on other tables caught my eyes. I think I will need to come back a few more times until I try everything I want here. Overall, food quality was better than I expected and I liked the ambience here. It was good to have casual dinner with some friends and chat. However, they brought out our dishes too quick and so food got cold so quick… Okay, let me show you what I had this time. The scallops were fresh and soft, like it’s almost melting in your mouth. All those spices just brought out more of its sweetness. Tasty…Prawns were refreshing and crunchy as well. Don’t get scared by the color of it, it’s actually not so spicy; and the cashew nuts definitely added more flavor to the dish. Perfect!Braised Fish Maw, Pomelo Peel, Crab Roe, Lobster Jus - Oh! This dish… I mean, what a waste… Wasted a nice piece of fish maw. I felt really bad. I couldn’t really taste a thing, except pomelo peel being so bitter. Lots of rooms to improve.Northern Red-stained Spicy New Zealand Lamb Rack w/ John Anthony Chili Powder - They didn’t ask us how we wanted it to be done. However, it was nicely prepared by the chef I must say; tender and savory. I loved the taste of cumin powder, it’s just delicious. John Anthony’s Chili Powder added some spice to the dish too, yet not too spicy.Sauteed Green Asparagus, Lily Bulbs, Black Cloud Mushroom - Asparagus, lily bulbs, mushrooms, all of them are my all time favourite. Asparagus so crunchy and fresh. Lily Bulbs so sweet and again crunchy. Mushrooms so rich and soft, and I just love the smell of it. No complaint. 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3 2019-09-18
0 瀏覽
位於銅鑼灣的 John Anthony一家西式裝修的中菜館整間餐廳都是拍照位由樓梯位開始就很好拍📸最喜歡頭盤慢煮口水和牛面頰和牛面頰配西瓜🍉這種食法還真是第一次估唔到又咁夾咁好食😋主菜揀左咸香炒澳洲老鼠班球同宮保蝦球一上枱已經聞的到好香好吸引宮保蝦球的蝦超大只好足料喜歡食中菜的朋友真的值得一試甜品揀咗椰皇凍同薰衣草奶凍椰子味同奶味都好出又唔會太甜👍食完中餐,再配上西式cocktails 又是另外一番風味😌 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)