105
45
13
港鐵西營盤站 A1 出口, 步行約7分鐘 繼續閱讀
電話號碼
92788227
開飯介紹
繼續閱讀
營業時間
今日營業
12:00-14:30
19:00-22:30
星期一至六
12:00-14:30
19:00-22:30
星期日
19:00-22:30
付款方式
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座位數目
50
其他資料
酒精飲品
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食評 (165)
等級3 2017-08-06
415 瀏覽
已經是第三次到這間餐廳吃晚餐,雖然是街市的食肆,但食物水準更勝一般酒店。每次和親友來這裡吃,大家都對食物讚口不絕。這晚共六人去食,所以有很多食物,大飽口福。一坐下,便order 飲品,本先叫了白酒,飲完後,見隔離枱飲緊Sangria,但我唔鍾意飲紅酒,侍應就話幫我改用白酒整Sangria ,味道更易入口。頭盤有生蠔、生蝦、海膽和麵包蟹,都很新鮮,海膽最鮮味。這味青口煮得很美味,青口嫰滑冇渣的。我的至愛--鵝肝多士,鵝肝上有酸果醬,配搭一流。主菜一 海膽意大利飯,我對意大利飯一般,不大喜愛吃,雖然這碟有我喜歡嘅海膽,味道很好,但我始終不愛吃硬飯。西班牙燒豬,皮十分脆口,肉卻十分鬆滑。伴碟有紅菜頭和薯茸,很特別的配搭。燒鴨肶,又係皮脆,肉也軟,但沒有燒豬咁滑。牛扒煎得剛剛好七成熟,充滿牛香味,這晚主菜中最好的一道菜。這碟海鮮有蝦、青口、魚柳、魷魚,個汁點麵包好味。羊肉很嫰滑,又唔羶,十分美味。甜品共有六款,每款都好好味。每道菜都感覺到廚師很用心去煮的,賣相和味道都很出色,所以我一定會再去的。 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 2017-07-20
477 瀏覽
坐落於上環街市食市中心的ABC餐廳,第二次去光顧,水準依舊!食物價格合理,感覺親民,而且食物的味道同賣相都岀乎意料,完全被餐廳的賣相暪騙。隨餐附贈燒乳豬,皮脆肉嫩,仲鎖住肉汁,伴菜薯泥勁幼滑,有入口溶化的感覺,香滑。海膽意大利飯,海膽味不太濃,飯粒半軟熟,有口感,感覺頗正宗。推介呢個蛋白餅既甜品!酸酸甜甜,底層蛋白入口即溶!味道層次豐富 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 2017-06-13
497 瀏覽
位於上環皇后街熟食街市,原來隱藏了一間專業級夠地道的西餐館,因此吸引不少外國客人來光顧,看見顏色鮮豔的紅白格仔布,就是許多人慕名而來的ABC kitchen,建議可以提早book 位,order定想吃什麼菜色,免得walk in 撲個空!我們4人order 左枝白酒,味道帶少少甘,以女仔來說都算易入口的~先來頭盤凍食,海膽夠新鮮,生蠔夠肥美,鮮甜,不俗香煎鵝肝配蘋果醬,本身對鵝肝的愛好程度一般,感覺好漏好滯,而帶酸甜蘋果醬可以中和一下香蒜欖油炒青口,青口夠爽口彈牙,再用法包沾汁食,醬汁幾香幾開胃香煎魔鬼魚伴牛油汁,魚肉夠滑夠香我大力推介西班牙燒乳豬,乳豬燒得香口脆卜卜,內裏仍保持嬾滑,足見大廚的廚藝功夫😋安格斯肉眼扒五分熟,略嫌食材牛肉味不太出,一般甜品四重奏,賣相靚,甜度剛好,水準之作推介巴伐洛娃蛋白餅,配埋雜莓及無花果汁,酸酸甜甜,不愛甜點的朋友都搶住食😋 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4 2017-03-22
1892 瀏覽
ABC Kitchen 係街市入面嘅平價西餐,標誌係紅色格仔枱布,不過夜晚先有,中午去係普通枱,無鋪枱布。咁耐以來去過兩次,隔咗成兩年,今日再來幫襯。午餐有5 sets - ABCDE,大約五六十蚊一個餐,包嘢飲,凍飲無須加錢,餐湯加$15。我點咗A餐 $48- 白汁雞肉意粉 - 白汁傑傑哋,味道唔錯;意粉有咬口,正,我唔鍾意淋滋滋嘅。- 凍檸茶 - 糖水自己加,甜度自己較,nice!而家公司近咗,有機會會再來食午餐。晚餐就未必啦,價錢同出面餐廳差唔多。 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 2017-02-28
1562 瀏覽
We came to ABC once last year and ordered the roast suckling pig, as you do. I don't exactly remember what else we got but the pig stuck out as something we would return for. Fast forward a year and we did return for the pig, this time with my Chinese father in-law to whom we wanted to show some special Western food. I'm not sure if this place started cutting corners or if it just wasn't as good as I remember it being, but at $250 per person I really expected to be blown away, or at least fully satisfied. I wasn't. Here's why:The bread was nice! Off to a good start. Hot, herby, and soft. My only complaint was the butter, which was kind of rock hard. Would have been better if the butter was softer and easier to add to your bun. Also, it's kind of weird they don't serve the bread and butter with a knife for spreading, so you have to use your own dinner knife to spread the butter. Not a huge deal but still a bit odd I thought.We started off with the fried foie gras. I'm mostly pescatarian these days, but when I do go out to eat, I break my rules and enjoy myself. This foie gras was less impressive than others I've had, and it made me feel bad for breaking my rules. Anyway, here it is:The plating was decent, and to be honest I was particularly excited about the salad, which had a lovely vinaigrette dressing. The blueberry sauce was nice too. The main attraction, though, I found to be underwhelming. I've only had foie gras once or twice before, but from what I remember, there really shouldn't be much texture, and this one had little stringy bits that made it hard to cut. Of course that could be how it's supposed to be, but when I had it before in New York the stuff was like a literal slab of butter---silky smooth and would just melt in your mouth. This I didn't enjoy nearly as much. Also, the only gave us one half of one piece of toast, which was a bit surprising. Not even one whole piece of toast?! We had to order extra bread to sop up the flavor, so it was fine, but still the dish should definitely come with more toast.For our mains, we ordered the roast suckling pig, the beef short ribs, and the gnocchi in parsley sauce. That's the order they came in, so I'll describe them in that order. It took a surprising amount of time for our food to come. I'm not sure if that's because a particular dish took an extra amount of time, but it was moderately uncomfortable. oh well. On to the suckling pig: this dish is supposed to be the main attraction, and to be perfectly honest it was pretty underwhelming. It came out like this:Now, all I see is brown. I'm not a chef but I thought one of the things they tell you try and accomplish when you design a dish is to have a variety of colors to impress on more than one sensory level. There wasn't anything impressive with the way this dish looked, not even two or three sauteed asparagus laid on the side, some curly leaf parsley as a garnish, or whatever. Anyway, the appearance was underwhelming is what I'm trying to say. The next thing is just a small detail: if you look at the picture below, you'll see some hair on the pig. That's piggy hair alright. I expected that to have been completely scraped off before being served, but I guess not. I don't know any better so I wasn't about to send it back since there's i don't actually keep track of how often my roast pork has hair on it (I don't eat it that often anymore). Anyway, that was a bit of a turn-off and a dumb detail mistaken detail, not unlike the rest of the mediocre presentation.On to the flavor: it was dull and mediocre, and had that odd taste I associate with not-so-high-welfare pork, like the stuff you get at a meat stall. Maybe nobody knows what I'm talking about but it's a kind of bitter, dirty taste that some roast pork ends up inheriting from whatever. It's not *bad*, like in the sense that the meat itself is bad, which I'm sure it wasn't, but I just didn't expect it in such an expensive piece of meat. The meat itself was tender and pretty satisfying, but I would have liked more mustard. Again, this is something I feel they should have known: there should have been twice as much mustard on the plate I think. Oh well, once again. Another nit-picky thing, (which carries over into the beef short "ribs" dish we got): the mashed potatoes are a bit too rich. I know what they're going for: super rich, creamy, smooth, and flavorful, mashed potatoes, as you do. But given how rich and fatty the pork itself is, and the lack of green things on the plate, it really struck me as excessive. To complement the insanely fatty richness of the pork, I want my mashed potatoes to be a bit on the duller side, and my dining partners agreed (full disclosure, it was my wife who first brought this up). The apple and chestnut I think was an attempt to cut against the grain of the richness of the dish, but again the lack of color in those things, and their own richness made the dish as a whole overwhelmingly decadent. I would recommend substituting those out for something green, or not brown at least, and on the whole less rich mashed potatoes. I give it an OK.Now for the beef. The menu description reads "Short Ribs ~ braised in red wine served with mash potatoes," ($188) Here's what it looked like:Unlike the suckling pig, this dish has a nice color balance. However, upon closer inspection, this one too fell flat for us. First of all, you'll notice that there are not short *ribs* here, but a single short *rib*. I make this point not to complain about the portion size (although, of course, it would have been better if they had given us a meatier piece), but for the sake of accuracy. I expected a couple of short ribs on the plate at least, not the giant rib that I got. I didn't see anyone else order this, but if the meat is cut and designed to be one rib per person, I'd recommend altering the name of the dish to reflect that you will be getting one short rib on your plate, and not multiple, thin slices of rib and meat as would be more typical (just google "braised beef short rib" and you'll see.Another disappointment my wife noticed before we even dug in was that the asparagus had what I could have sworn was table salt on it, which you can see here:I know it's a dumb thing to whine about, but I cook for myself all the time and I sort of just assumed that every chef worth his or her salt knows that sea salt or that pink salt, fresh crushed, is the way to go. This was an unfortunate surprise I must say. The were cooked well of course, but the underwhelming salt on top made them tough to enjoy. To the beef itself:I think what they were going for was a kind of french style boeuf bourgignon, which would explain the slices of pork belly around the beef, the pearl onions, and the red wine from the menu description. I hope, however, that that was not what the rib dish was going for, because it really fell short (I'll see myself out now...). In my stew-making and beef-braising experience, the pork lardons are supposed to be basically superfluous, and there shouldn't be that many. They just give you some extra animal fat for flavor, but they're not really supposed to be front and center, as they struck me as in this dish. And if I'm really being picky, the pieces themselves should be fattier, crispier, and falling apart more. These were more like pork slices in my beef stew. Eh.The flavor of the beef itself was nice: a really dark, rich beef flavor, but I found it really lacking in the wine department, which, to be honest, I could hardly taste it at all. That wouldn't have been so bad though if it weren't for the fact that the sauce had even less flavor, and I'm pretty sure they committed the mortal sin of using corn starch as a thickener. Yuck. For a proper stew, the stock, and the thickened broth itself is supposed to be exploding with flavor, having sucked *all* of the flavor out of the meat, and *all* of the gelatinous texture out of the roasted bones. The gravy we got though was pale and tasteless, and had even less wine flavor than the beef itself (which, if you remember, had pretty much none). The nail in the coffin that makes me give this dish a frowny face is, again, something that my wife picked up on: the chives. Lordy loo---why? They clash with and overwhelm the rich beef flavor and do not belong on top. Stick with parsley, rosemary, thyme, or even rocket please. Don't put chives on there. Come on now. With such a gorgeous piece of meat, I was really expecting to be wowed, but this one was a real disappointment because of how all the little details overwhelmed the dish with faults.  Finally, the gnocchi with "parsley sauce." Here it is:I put "parsley sauce" in scare quotes because I couldn't taste any parsley at all. This was more of a green, Parmesan cheese sauce. Between two servings of mashed potatoes and now this---I felt seriously overwhelmed with richness. Of course nobody *forced* us to order these dishes, but I was expecting them to be more balanced and less overwhelmingly rich. As if that wasn't enough though, the sun dried tomatoes and [what I assumed were] Parmesan shavings put it over the top in terms of decadence. The sun dried tomatoes dominated the dish and added more salt than sun-dried tomato flavor. And the cheese on top of the cheese sauce---that's just too much. Overall, it was the dish we enjoyed the most, even though we had to leave most of the cheese sauce on the plate.Verdict: I don't think we can come back here with the dishes in their current state, especially for the price point. In general, the dishes we ordered lacked a kind of balance I expect from a place like this. Less rich accompaniments and more carefully selected meat for the suckling pig dish, more wine flavor, shorter ribs, better quality salt, and a properly reduced and rich stew base (no corn starch, no chives) for the beef, and less rich of a sauce with fewer rich garnishes on the gnocchi. Taste gets a 2 because I was disappointed, but not offended. Decor gets a 2 because, well, it's in a cooked food centre. not much room to impress. Service is just 3 because we waited too long for our food. Hygeine? nothing remarkable. Value is a 2 because we're sure our money could have been spent better on better food, but maybe we ordered wrong. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)