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港鐵灣仔站 B2 出口, 步行約6分鐘
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電話號碼
21267212
營業時間
今日營業
12:00 - 15:00
18:00 - 22:00
星期一至日
12:00 - 15:00
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
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OXEN TARTARE
+741
+22
食家推介
✨灣仔米芝蓮寶藏 Cafe Bau 一間位於灣仔的高級米芝蓮餐廳 由「廚魔」梁經倫（Alvin Leung）夥拍主廚陳嘉賢（Kasey Chan）與LUBUDS® Group主理的Cafe Bau主打「Farm-to-Table」理念 著重善用本地食材 重新詮釋充滿香港特色的美饌 喚起大家對香港鮮活食材的關注.👭朋友極度推介 果然用餐體驗極度滿意餐廳既人都好有禮貌 令人舒適大讚 Kasey Hunter Ben 👏🏻.👨🍳Kasey 主廚 陳嘉賢（Kasey Chan）今次用餐 由米芝蓮大廚Kasey 親自主理 每道菜都係藝術品級別 精緻到唔捨得食🥹擁有豐富的法國菜經驗 曾在多間香港米芝蓮法國餐廳工作 並以其創新手法將港式家常味道昇華至 Fine Dining 的層次融合中法烹調技巧：擅長以法式技法重新演繹港式經典菜式.🍴 Chef's Tasting Menu 🍽️.6道菜：HK$998／位8道菜：HK$1,288／位加配 Ping Yuen 雞：HK$450／兩位.💫Amuse Bouche咖喱味配三文魚碎 開胃小點 精緻細膩.💫Blue Crab Jelly自家製芝士 藍蟹鮮甜夾雜番茄啫喱嘅微酸 一開胃就令人驚艷.💫Jinga Shrimp Mille Feuille建議用手食 可以沾旁邊碎一齊食旁邊裝飾 有煉奶花生醬味道蝦千層酥 配印尼加多加多醬 蝦肉彈牙酥脆層次豐富 醬汁濃郁帶點椰香本人非常喜愛 ❣️.💫Homemade Ravioli with Sichuan Spicy四川風味自家製雲吞 紅油抄手相似豆苗 豆腐 雞肉 辣油 香辣惹味包著豆腐雞肉餡 淋上麻辣油配豆苗 清香.👨🍳 代表作品💫Pat Chun Pork Knuckle 'Zampone'八珍豬腳薑：將傳統甜醋豬腳以法式手法重構 封煎豬腳肉卷 以八珍甜醋醃製的油封 配油封蛋黃與泡沫醬汁 本地初生雞蛋黃心 再到美珍糖薑 口感濃郁 鹹香惹味 味道層次豐富 都系本人非常喜愛 ❣️.👨🍳 代表作品💫Catch of the day將風乾好的馬友煎皮 然後置於曬爐下迫出油香 因以鹽糖直接醃過 魚皮煎曬後有 焦糖化 的效果配上 Harissa 醬 豆豉粉末等 將家常魚變成高級料理 魚新鮮甜美 湯底濃郁充滿蔬菜鮮味.💫Sorbet紅棗話梅粉 帶來溫和酸甜檸檬皮 增添清新香氣底層雪耳 滑嫩爽口 幾種味道搭在一起 入口清爽又有層次.👨🍳 代表作品💫Hung Wan Farm Ping Yuen Chicken (加$450)平原雞（加配）：配羊肚菌 黑皮雞樅菌 及二澳米 以十多種材料製成高湯浸雞 再風乾焗香 配羊肚菌炒米 香氣撲鼻 雞肉嫩滑帶菌香 米飯吸滿精華 一絕本地農場 粉嶺 大埔 元朗 香料醃製二十四小時再風乾 個皮好脆！本人極度喜愛 ❣️.💫Pre Dessert柚子青蘋果茴香雪芭 清新解膩 .💫Dessert黑豆黑蒜焦糖醬 甜苦交融 口感豐富 充滿驚喜朱古力大愛 入口即溶完全吾想開返個口 想浸住系朱古力系口腔都系本人極度喜愛 ❣️.✨餐廳以香港區花「洋紫荊」命名 裝潢現代時尚 牆上掛滿本地風景畫作 營造出優雅舒適的 Fine Dining 氛圍食材多來自本地農場 如二澳米 平原雞等 展現對可持續飲食的承諾
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Celebrated my birthday at Cafe Bau with my husband, hoping for a refined tasting menu experience. Unfortunately, several aspects fell short—from ambience to wine service—making the evening less enjoyable than expected.💡 Ambience & SettingSpacious interior, but tables were placed quite closeLighting was uneven, making photography difficultPhotos came out with strange color tones due to poor light balance 📸 Not ideal for capturing special moments🍷 Wine Pairing – A Missed OpportunityNo introduction or explanation from the sommelierWines weren’t described, nor paired thoughtfully with the dishesFelt disconnected from the meal 🍷 This part of the experience was especially disappointing🍽️ Tasting Menu Highlights & Lowlights🦀 Blue Crab JellyTaste: AcceptablePresentation: Confusing and lacked visual appeal 📷 Hard to identify what I was eating🍤 Kuruma Shrimp MillefeuilleTexture: Tough millefeuille layersFlavour: Rich sauce didn’t match the seafood well 🧠 Conceptually interesting, but not well executed🐖 Pat Chun Pork KnuckleTaste: Up to standardCreative use of sweet vinegar and egg yolk foam 💡 Appreciated the local twist, though not a standout🐟 Catch of the DayTaste: Fresh and well-balancedTechnique: Caramelized fish skin was a highlight 👍 One of the better dishes🍧 SorbetTaste: Nicely balanced sweet and sourTexture: Refreshing crunch from snow fungus 🌿 A pleasant interlude🍗 Ping Yuen ChickenPresentation: Beautiful and aromaticTaste: Chicken was slightly firm, mushrooms minimal 🍄 Visually appealing, but lacked depth🍮 Dessert – Black Bean, Black Garlic, Caramel EmulsionTaste: Rich but overly sweetPresentation: Felt rushed and unrefined 🎨 Tart lacked finesse🍬 Petit FourOnly two items: orange liqueur jelly + chocolateBoth overly sugary 🍫 Not a strong finishWhile there were moments of creativity, the overall experience didn’t meet expectations for a special occasion. The lack of wine service, inconsistent presentation, and ambience issues made it hard to fully enjoy the meal.
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In the vibrant culinary landscape of Wan Chai, Cafe BAU emerges more than just another restaurant, crafted by the "Demon Chef" Alvin Leung and Executive Chef Kasey Chan. Having already made waves with his two Michelin-starred Bo Innovation, Leung brings his creativity to this spot, challenging traditions and redefining Hong Kong's gastronomic experience.At the heart of Cafe BAU lies a profound commitment to sustainability and local craftsmanship. By embracing a farm-to-table philosophy, the restaurant celebrates the rich diversity of Hong Kong's local produce. The signature roast Ping Yuen yellow chicken with wild mushrooms captures this echo, telling the story of local flavors through expert technique. The interior design blends industrial chic and vintage charm. Copper light fixtures cast a warm glow over mid-century modern furniture, creating an inviting atmosphere that's both sophisticated and relaxed - much like the food itself. ✧𝘼𝙢𝙪𝙨𝙚 𝘽𝙤𝙪𝙘𝙝𝙚✧ 𝘽𝙡𝙪𝙚 𝘾𝙧𝙖𝙗 𝙅𝙚𝙡𝙡𝙮 (7/10) Blue crab and burrata meet heirloom tomato jelly, creating a delicate interplay of textures. The plum wine emulsion adds an unexpected yet harmonious twist to this inventive composition. ✧ 𝙅𝙞𝙣𝙜𝙖 𝙎𝙝𝙧𝙞𝙢𝙥 𝙈𝙞𝙡𝙡𝙚 𝙁𝙚𝙪𝙞𝙡𝙡𝙚 (8/10) Half-raw shrimp nestles against crispy waffle biscuits, with gado gado sauce revealing layers of red curry and coconut. The dish plays between savory and sweet, with subtle hints of condensed milk and peanut evoking memories of childhood checkered cakes. ✧ 𝙋𝙖𝙩 𝘾𝙝𝙪𝙣 𝙋𝙤𝙧𝙠 𝙆𝙣𝙪𝙘𝙠𝙡𝙚 “𝙕𝙖𝙢𝙥𝙤𝙣𝙚” (8.5/10) It reimagines the traditional 豬腳薑. The knuckle was remarkably tender and boneless. Most ingeniously, the Pat Chun emulsion acts as a balancer, neutralising the vinegar's aggressiveness while complementing the pork. Ginger's sharp notes cut through the meat's richness and creates a balance that speaks to both tradition and innovation. ✧ 𝙍𝙚𝙙 𝙙𝙖𝙩𝙚𝙨 𝙨𝙤𝙧𝙗𝙚𝙩✧ 𝙏𝙝𝙧𝙚𝙖𝙙𝙛𝙞𝙣 (7/10)The fish showcases delicate technique - a crispy thin skin gives way to tender fish, accompanied by a hearty minestrone, black garlic purée, couscous, and mixed peas.✧ 𝙃𝙪𝙣𝙜 𝙒𝙖𝙣 𝙁𝙖𝙧𝙢 𝙋𝙞𝙣𝙜 𝙔𝙪𝙚𝙣 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 (8/10)It emerges as the pinnacle of the meal. Three mushroom varieties create an earthy backdrop for the poultry. Having pre-soaked in coconut milk, the chicken has impossibly thin and crispy skin, while the meat remains tender, even in the often-dry breast section. The accompanying local Yi-O rice, deeply infused with the chicken's essence and mushroom complexity, becomes a revelation in itself. ✧ 𝘿𝙚𝙨𝙨𝙚𝙧𝙩 (7/10)A final flourish - the unexpected trinity of black bean, black garlic and caramel creates a dessert that defies conventional sweet expectations. Overall balanced and subtly sweet.
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✨𝐌𝐈𝐂𝐇𝐄𝐋𝐈𝐍-𝐫𝐞𝐜𝐨𝐦𝐦𝐞𝐧𝐝𝐞𝐝 ✨𝑹𝒆𝒔𝒕𝒂𝒖𝒓𝒂𝒏𝒕 𝑵𝒂𝒎𝒆 🍽️: 𝑪𝒂𝒇𝒆 𝑩𝒂𝒖𝐿𝑜𝑐𝑎𝑡𝑖𝑜𝑛📍: 𝑊𝑎𝑛 𝐶ℎ𝑎𝑖, 𝐻𝑜𝑛𝑔 𝐾𝑜𝑛𝑔𝐶𝑢𝑖𝑠𝑖𝑛𝑒🥂: 𝐹𝑢𝑠𝑖𝑜𝑛 𝐶𝑢𝑖𝑠𝑖𝑛𝑒𝑪𝒂𝒇𝒆 𝑩𝒂𝒖｜本地食材講香港故事連續兩年獲《米芝蓮指南》推介👍 由米芝蓮名廚「廚魔」Alvin Leung🌟聯同行政主廚Kasey Chan主理👨🍳👨🏻🍳名字取自香港區花洋紫荊🌺象徵紮根本土🇭🇰餐廳主打 Farm-to-Table理念✨以本地優質食材取代進口貨👍復興本地農業🐓 將香港家常味道昇華成精緻料理✨真正以美食說好香港故事！ ⚜️裝潢走復古小酒館風格🍾牆身掛滿香港老照片📸皮革座椅、開放式廚房透出暖黃燈光💡啱晒情侶約會或朋友慶祝🫶🇭🇰8道菜嘗味菜單🍞 餐前麵包配欖菜泡沫熱辣辣嘅酸種包同佛卡夏🥯🍞蘸上鹹香橄欖菜打成既輕盈泡沫🫧齋係餐前麵包已經好有心思🤌簡單卻勾起港式欖菜炒飯嘅回憶𝑨𝒎𝒖𝒔𝒆 𝑩𝒐𝒖𝒄𝒉𝒆:1️⃣🦀藍蟹肉凍藍蟹肉凍鋪喺自家製芝士🧀面層係祖傳番茄啫喱🍅海鮮甜味✨充滿微酸果香🤌 清爽開胃 2️⃣🍤 基圍蝦千層酥 慢煮基圍蝦採用咗生牛肉他他調製方法✨將半山熟嘅基圍蝦調製成鬆軟質感🤏夾層係印尼風味Gado Gado醬（花生醬+話梅汁）✨成道菜口感好豐富3️⃣🥟 意式雲吞 靈感嚟自紅油抄手🌶️餡料分兩層：豆苗豆腐蓉+雞肉慕絲🐓淋四川辣油同巴馬臣芝士🧀麻辣中帶豆香🤌中西合璧得好創新4️⃣🐖 八珍豬腳薑 香港特色菜🇭🇰豬腳拆肉煎香🍗伴八珍甜醋醃嘅流心蛋黃🍳泡沫係甜醋打發而成🤏旁邊糖薑平衡膩感🫶將街市豬腳薑變身高級料理⚜️5️⃣🐟 𝑪𝒂𝒕𝒄𝒉 𝒐𝒇 𝒕𝒉𝒆 𝑫𝒂𝒚: 本地馬友魚選用香港野生馬友✨魚皮煎出薄脆🤏肉質保持雪白緊緻👍🍧紅棗味雪葩6️⃣🍗 招牌粉嶺平原雞 (需追加$450）(👍必叫）雞以椰奶+香草高湯浸過夜🥥風乾3小時再烤🔥雞皮金黃薄脆✨肉質嫩滑（真係超嫩滑🤣）多汁💦油脂均勻！旁邊用香港🇭🇰二澳米飯🌾羊肚菌同雞汁煲煮✨飯粒吸盡菇菌香🍄🟫仲有雞翼尖熬嘅濃醬點睛🤏🍧 甜品三重奏7️⃣𝑷𝒓𝒆-𝑫𝒆𝒔𝒔𝒆𝒓𝒕: 紅柚青蘋果茴香雪葩8️⃣𝑴𝒂𝒊𝒏: 黑豆黑糖脆片配焦糖醬🤏🫶𝑷𝒆𝒕𝒊𝒕 𝑭𝒐𝒖𝒓: 橙酒啫喱+濃郁朱古力🌟每一道菜嘅理念同味道都相當有驚喜✨八成材料都採用香港本土食材🐔絕對係飲食文化嘅深度遊🤏屬於香港人嘅Fine Dining😎Cafe Bau用實力證明：香港風味🇭🇰從來都係世界級🏆
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🐟Amuse-bouch- Fish-bone curry cracker and sashimi, amusing 🍅Chesse filling Tomato with 2-way avocado - Refreshing & delicate🐟Fish tartar with caviar - Elegantly umami 🦀Crab meat stuffed bamboo fungus & Zucchini Ravioli with dried flounder yuzu sauce- A well balanced of light and fulfilling, umami and appetizing 🐟Threadfin uroko yaki with local golden threadfin Bream Bouillabaisse- Crispy skin and springy meat, savoury and umami fish essence 🍧Red date sorbet with tangerine peel bits- Refreshing taste buds in an oriental way🕊Pigeon marinated in lo shui- Juicy and tender with appetizing and appropriate lo shui flavor, nice gamy and savoury after taste🍏Apple mille feuille and almond gelato- Almond gelato completed the meal in a familiar HK taste. Nicely paired with the mille feuille✨️ Perfect service as always 😊
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