影片
港鐵上環站 A2 出口, 步行約6分鐘
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電話號碼
96191862
開飯介紹
打破西班牙餐廳傳統格局，融入日式元素的新派居酒屋，如大門有結合日本招財貓、東方仕女、西班牙鬥牛三項元素的壁畫。總廚為藍帶畢業廚師，以優質食材及Fusion手法創作新派手工Tapas、時令海鮮菜式，風味獨特，部分更是限時、限量供應啊！
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營業時間
今日營業
12:00 - 14:00
18:00 - 23:00
星期一至五
12:00 - 14:00
18:00 - 23:00
星期六至日
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
同事仔生日開飯網訂位嗰陣時Remark係慶祝生日店方打電話嚟係咪會叫甜品 諗住喺甜品碟度寫個名壽星叫咩名？聽到呢度正常操作 食完飯突然上咗個甜品拼盤由始至終佢冇攞過個menu叫我揀甜品係直頭omakase😂唔知價錢唔知食咩一嘢就隊咗上黎講下個所謂甜品拼盤有啲咩呀有幾粒哈密瓜睇得出係三人份嘅每人有一球黑芝麻雪糕一粒麻薯 同埋一條手指尾咁長嘅churro你估下收幾錢？ 答案係$330仲貴過個Set lunch 定價唔係問題店家覺得自己值就得㗎啦作為消費者覺得唔抵 咪唔嗌囉但問題係佢從來冇提及價錢冇畀甜品menu 係佢由始至終都冇畀個電問menu我 冇畀過甜品menu我揀又知個客一定食黑芝麻？又知個客想叫三人份？大家有時出嚟食生日飯都係像徵式嗌件🍰都唔會一人一件啦 咁嘅商業操作真係好有問題最後睇返openrice同樣嘅甜品拼盤2人份只係$108咁請問點解我會收$298？？仲要係午市有單有據冇得抵賴
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果日同friend心郁郁想試吓西牙班野，所以就來左呢間餐廳。用餐嘅體驗非常之好，食物嘅質素十分有驚喜。🤩🤩我哋果日叫左佢哋嘅西班牙海鮮飯，和牛串燒同牛油汁燒元貝來試下。個西班牙海鮮飯十分之有份量兩個人食到捧住個肚走，三至四個應該就啱啱好，佢哋用嘅海鮮新鮮到仲食得到果陣海水味，個飯煮得啱啱好再帶有小小焦香，食到停唔到口！ 和牛串燒，牛味十分濃郁同十分軟淋，老人家都可以食到！而且調味啱啱好，唔會掩蓋到個牛味反而係將整個味道提升。 燒元貝我哋食完一隻之後忍唔住再叫多隻來食，元貝肉超大粒配埋特製嘅牛油醬汁簡直就係引人犯罪，非常之邪惡，元貝肉燒到啱啱好，唔會話過老燒到乾晒，我會話呢個元貝係必叫嘅！呢間餐廳非常之值得去試同支持，等香港可以保留多啲呢一類嘅特色小店！🙏🏻🙏🏻
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📍ABS About Savour呢間餐廳我最多可以話係中環隱世既餐廳 佢哋係一間主打西班牙食材嘅日式居酒屋而成個環境都係以木為主題佢哋所有嘅食材都係每日新鮮運到港菜式配搭上面佢哋都好有講究好有心思能夠將新鮮嘅食材變成一道道嘅特色fusion菜食物個方面 今次分別點咗:-西班牙紅蝦他他配魚子醬 佢要將蝦膏吱落個他他撻嗰度食食落去佢個蝦味好香濃-溏心爆膏瀨尿蝦:呢個瀨尿蝦不得了 食落超惹味佢用左金橘牛油燒加上備長炭嘅炭香而且廚師特登做到七八成熟係因為想做到有流心嘅效果而且食落係好鮮甜-西班牙式炸薯粒配溫泉蛋佢有三種食法先食原味 之後撈蛋黃食 最後撈個七味粉食-北寄貝配海鮮麵豉高湯燒呢個高湯好鮮甜如果可以獨立變成一碗湯就好-蘇格蘭XL蟶子佢將藜麥變成薄脆 食落口感好特別而個聖子口感都好彈同好大隻-日本鮟鱇魚肝配西班牙多士呢個鮟鱇魚肝係季節性既菜食食落好濃 配酒一流-西班牙海鮮飯個飯薈到岩岩好唔會太濕又唔會太硬恰到好處-澳洲和牛舌芯配青蔥米脆呢個隱藏菜式 not on the list 架個青蔥米脆好香口 配牛舌芯絕對係一個super match -西班牙伊比利亞羊柳配西班牙烏魚子個羊柳就五成熟食落冇羊嗰陣騷味同個肉質都好嫩Location : 香港上環歌賦街51號地舖
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New cozy place seating around 18 ppl at the end of Gough St, which stood for “All about savor”, featuring Spanish/Japanese fusion by Chef formerly at Kowloon Shangrila- who apparently was also a wizard with cocktails.Manager explained the emphasis was on homeliness- plum wine and most Sauces eg chili were made in house. Not in mood for sake so ordered a white Sangria.Here’s what we had. Deep-Fried Padrón Peppers- lightly salted, with a mild smokiness and an occasional spicy kick; simple yet satisfying. Fresh Jumbo Thai Zebra Mantis Shrimp enhanced by the smoky aroma of fresh herbs. The Yuzu sauce paired beautifully with the creamy, buttery and rich crab paste. Server set fire to the bottom of the plate at the table, adding an element of theater.Scottish Extra Large Razor Clam cooked with Butter, topped with Truffle Foam and Cracker made of Spanish skipjack tuna and quinoa, adding a crispy savory crunch that tied everything together. The razor clam was sweet and tender, cooked just enough to retain its natural briny freshness. South African Abalone slow cooked for 3 hours, coated in a crisp green tea batter and Sriracha (Thai hot sauce) then deep-fried. The delicate bitterness of the green tea contrasted beautifully with the abalone’s natural sweetness. Hokkaido Scallop, Charcoal-Grilled with Butter Shallot Sauce, topped with briny, popping Ikura. Together with the soft and buttery liver, this dish was pure indulgence; a layered, luxurious, umami-packed bite. Creamy and delicate Ankimo (monkfish liver) marinated with Soy Sauce on toasted Brioche Topped with Ikura- decadent and sophisticated. Charcoal-Grilled Chicken Thigh with Manchego Cheese (firm aged Spanish cheese made with sheep's milk), where Japanese and Spanish flavors collided in the best possible way. The slightly melted cheese added a nutty, buttery depth to the Juicy, smoky, and perfectly charred chicken. Dessert platter consisted of broken pieces of matcha Honey Cake (Moist and subtly sweet), Melon Jelly (Light and refreshing) Black Sesame Ice Cream (a bit too sweet), Orange Slices (balance of citrus) and crispy Churros offering up a playful Spanish twist. All in all, a thoughtful mix of textures and flavors, with each component working individually and together.In summary: inventive fusion of international flavors, executed with precise technique, bold creativity, expert craftsmanship and unexpected pairings. A Seafood Lover’s Dream, all the while elevating yakitori beyond its traditional roots. Service was attentive and engaging.
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早幾日同朋友去咗間新嘅西班牙餐廳食嘢，佢哋嘅食物真係超有水準非常之有驚喜！😍嗰晚叫咗佢哋嘅西班牙乳豬，西班牙海鮮飯🥘，燒元貝，北寄貝同幾款串燒。樣樣野食嘅味道都係互相配搭住，非常之出色！首先上菜嘅係高湯燒北寄貝同青蔥牛油燒元貝，北寄貝本身已經非常清甜再加埋高湯加持豐富曬成個味覺，最後飲埋啖湯 即刻想再encore來多隻！燒元貝非常之creamy 個牛油汁令到你嘅味蕾打開曬！😋佢哋嘅燒乳豬嘅外皮非常之脆，一咬落去，脆卜卜嘅響聲之後就係好juicy 嘅肉汁爆曬出來，而且肉質十分嫩滑，一定要試下佢！🐖講真食左d燒海鮮 串燒同乳豬之後已經飽飽地，但個海鮮飯來左之後，淨係個香味已經可以令再飽嘅我一個人食多半盤海鮮👍，唔講禁多，想知咩味道嘅，過去試下就最清楚。啲串燒都好有特色，全部熟度啱啱好，唔會燒過火，味道特別🥰未諗到去邊食好小小嘅 呢間真係值得一推⭐️⭐️⭐️⭐️⭐️
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