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今次真係食好西丫~ 今次真係食好西丫~ 今次真係食好西丫~ (重要的事講三次)因為公司請食飯, 人少少食好D~ 仲要我發板, 食大佢囉~ BOOK咗EDDY LEUNG大廚的CHEZ ED食超正宗法國菜, 加埋1, 差唔多1500蚊一位~ (自己一定唔捨得去食) 環境係簡潔, 有少少懷舊西餐廳FEEL, 餐前係有D香草包濕下口~ 超鬆軟~再黎一個水魚湯, 湯入面有少少水魚裙邊, 加上上面微焦忌廉, 好味~ 之後由助廚PATRICK 整的牛肉他他, 非常醒胃, 香港好少餐廳會整牛肉他他了~主角出場, 焗法國頂級雞種紅白藍雞, 一個蓋好濃既松露香氣朴出~ PATRICK SIR好細心分每人一份入口不得了~ (腦入面個畫面係五星級大鼠咁, D味道不假咁放煙花) 有松露, 鵝肝, 酒香~ 再咬一啖雞~ 雞既肉質係有少少UN~ 扮哂嘢既我咪話佢好有咬口囉~講真佢係好有雞味~ 所有味道係口度爆炸~ 好勁的一道菜~牛油煎原條龍脷~ 我估唔到來住法國既龍脷肉質可以咁實淨~ 又煎得好香, 好好味丫~
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This French restaurant is located in Zing! on Yiu Wah Street, Causeway Bay, led by Chef Eddy Leung and his team. The decor of the restaurant was not particularly grand but offered a comfortable ambiance, with the window seats overlooking the busy flyover linking Causeway Bay and Happy Valley. Greeted warmly by the maitre'd, who introduced the history of the restaurant and how he and Eddy reunited a few years ago to start this, we are amazed by how passionate they are on keeping the classic French cuisine alive in HK. Ordering the Classic French Menu, the first course is the Classic Steak Tartare with Baguette-Crisps, offered through french service in which the food is prepared table-side in front of us. The waiter first prepared the sauce using salt, olive oil, capers, onion, egg yolk, parsley, paprika and gherkins, and then adding the beef to mix well. On the side there are some crispy baguette pieces, along with a lettuce and onion rings. The flavors are really complex and one can taste the high quality of the beef, without any chewy sinew. A great start for the dinner. The second course is called Lady Curzon, a curry-soup with softshell turtle. According to the maitre'd, the soup got its name because the wife of the British viceroy of India was very fond of the soup and brought the recipe back to England, which soon became popular across Europe. There is a layer of cream on top, enhancing the richness of the soup. It was not thick but has a smooth texture, slightly touched by the curry flavors, with finely chopped vegetables and turtle giving a little bit of bite. I have to pay tribute to Chef Eddy for resurrecting the recipe and keeping it alive so we can enjoy it still nowadays. The third course is another signature, the Dover Sole Meuniere. Meuniere is referring to the cooking method where the fish filet is first lightly coated with flour and then pan-fried with some clarified butter. It was then served with a sauce of butter, seasoned with parsley and lemon. On first bite we can tell the sole is really fresh, with a firm texture yet tender. The taste is delicate and some people might think it is a bit bland but in my opinion this is the best way not to mask or overshadow the original note of the sole. The fourth course is the traditional palate cleansing Homemade Yuzu Sorbet. A great way to neutralize the aftertaste of the fish and remove the rich sensation of the butter, the yuzu gives a refreshing note, also providing some appropriate tartness to stimulate our appetite for the main course. Next is certainly the highlight of the evening, the French Chicken Souvaroff. The maitre'd first showed us the cast iron pot where a ring of bread is put to seal the lid with the pot, ensuring all the juice and flavors are kept inside the pot. And upon removing the bread (which are kept for us to dip the sauce later on) and opening the lid we were immediately assaulted by the fantastic smell of the chicken, along with intense black truffle and foie gras aromas. It was served with some side vegetables and a piece of potato pancake. The chicken is simply phenomenal, with a great firm texture but not rubbery in any way, intense in flavors, and the sauce has the essence of the chicken permeating with a long finish. I could not stop dipping the bread to the sauce and basically wipe the plate clean. Chef Eddy later came to explain the chicken had spent extra time in farm because of bad weather in France which in fact helped to intensify the flavors of the chicken. No wonder this is the most popular dish and I strongly recommend this dish to everyone. Dessert is Cherry Jubilee and it is another dish prepared table-side, with the waiter cooking the sauce using cherry liqueur and cherry brandy, then adding sugar and cherries. The alcohol was burned off before the cherries and sauce is served on a scoop of vanilla ice-cream. With the hot sauce melting some of the ice-cream, the sauce is mixed with the vanilla flavors and sweetness to provide a great flavor for us to wrap up the dinner.Finally serving with coffee or tea, the whole meal was a really fantastic rendering of classic French cooking and service, using high quality ingredients and traditional recipe to create this wonderful tasting menu. I also ordered the wine pairing which included a glass of white (Sauvignon Blanc) and red (Cabernet Sauvignon), both coming from Chile.I am really impressed by the attention the chef and everyone has spent to prepare this meal, and considering the food, service and ambiance the bill of $3,463 is fairly reasonable, which also include a bottle of water. I told Chef Eddy that we would return to try some of their other dishes in future. Really a great place to enjoy these classic dishes.
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一月上旬·轉冷2017年是東奔西跑的一年，公司雖然規模微小，但為應付業務需要也發展出一個採購部來。新年伊始，正好找個地方大家吃頓好的去開年。正好在面書看到店子新近推出的經典餐單，當中包括幾個法國老菜式。個人而言對其中的布烈斯大雄雞盅非常有興趣，一行四人就約定來吃。周五晚上，店子座無虛席也非常熱鬧。我們就坐在靠窗的位置，不時映進華燈催燦，是輕鬆舒服的用餐氣氛。只見梁廚跟其團隊在半開放式的廚房內，忙得團團轉。打消了原本想跟他打個招呼的念頭，點了菜就乖乖等吃。這個5道菜的餐牌，全部都是堂弄的項目。只見經理在大堂架起木檯，在廚房內煮起的每一道菜式都會在這邊分菜上檯。食客們除了可以欣賞這裡的經理們的分菜的功夫外，他們也會同時跟大家介紹菜式。不説不知，這裡的幾位經理都是在Gaddi's工作了多年的老臣子，對經典法國菜的詳細資料當然熟悉。五道菜的晚餐，由生牛肉他他開始。由餐廳經理全程在我們面前準備，先下橄欖油及法式芥末，再來就是下刴碎的生牛肉及其他調味料。這裡的生牛肉口味較濃重，而如果大家可以接受的話還可以多加入生洋蔥。墊在脆多士上同吃，是很不錯的前菜之選。只見大廚Eddy開始準備是晚的湯品，就是咖喱水魚湯Lady Curzon是也。這其實是從一道法式水魚清湯演變出來，加竹咖喱聞起來已香味撲鼻。加入水魚去煮的湯式非常鮮甜之餘，也有豐腴的膠質。在冬日喝此品，確實是暖身之選。。法國龍脷魚或者大家不會太陌生，Chef Eddy說這裡用上的是來自Dover的大龍脷。大廚先以牛油在鐵板上將大龍脷魚煎香，再由經理在席前將龍脷魚起骨及淋上文也汁（meunière）。龍脷魚肉厚而跟牛油味濃郁及帶微微酸度的文也汁配合得很好，一條大齜脷可以四人享用，我們是晚就剛好可吃一條。Chicken Souvaroff是另一道傳統法國菜，店子以法國布列斯大雄雞去製作。大廚先將大雄雞塗上啡牛油焗好，再將其起肉及放進鐵鑄鍋，再加入以鵝肝、黑松露及雞殼煮成的醬汁，以麵糰封在鍋邊再焗一會就成。這是非常好吃的菜式，就是厚厚的雞胸肉也鬆化而雞肉味濃。席上都是吃雞的專家，都吃得人人清碟，可見好吃。濃郁的醬汁也是精華之所在，以之來伴吃焗得脆口的麵條就最適合了。甜品就是一味火焰車厘子雪糕Cherries Jubilee，這也是堂弄的項目。只見經理以平底鍋先煮好車厘子汁，再加入車厘子烈酒及以火焰去消耗大部份的酒精，最後加入云呢嗱雪糕便成。這是不太甜而車厘子香味十足的甜點，加入云呢嗱雪糕當然也沒有人會抗拒的。這是做得很不錯的經典法國菜餐牌，當中不少的菜式更是坊間沒有幾多地方會做的。價錢每位$1,480看上去不太便宜，但水準佳味道好，絕對物有所值。餐後跟Chef Eddy閒聊，知道原來這個經典餐牌還有不少其他的菜式。不過如果問我，就是一味大雄雞盅已值得我們再來。
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老婆生日，要諗下帶佢去邊到食返餐好。佢鐘意fine dining, 就帶佢去食好西。朋友介紹之下，來到chez ed， 因為呢度環境清靜高雅，食物質素高，而且一個晚餐可以食足3小時可以慢慢享受。8 course dinner法國哈蜜瓜爽甜，配火腿，咸咸甜甜，味道豐富。北海道帶子雲吞，配了很強的魚子醬。周打蠔湯，香濃幼滑意大利飯配撘非常creamy, 鮮甜味濃的海膽，真是好食到連汁都掃光。食完個濃味的意大利飯，輪到柚子雪芭出場，清一清味蕾靜待主菜。西班牙熟成西牛排，肉質鮮嫩，內裏充滿肉汁，見到都留哂口水軟滑但奶味濃郁的brie cheese 夾脆餅係老婆最愛一set有4款甜品，荔枝果凍，莎巴翁，芒果大福同椰子雪糕，清清地唔會太甜太膩。環境靚，食物正，女主人好滿意呢餐呢
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突然和好友想吃法國私房菜，所以決定試下呢間。食物不算太花巧，食材算新鮮。由於免開瓶費，價錢算合理。滿滿的八道菜，給人一種址完美無瑕的感覺！Picked this restaurant as we all wanna try French cuisine tonight. The food was not too manipulate but fresh. Thanks to the free corkage, the price is kinda reasonable. The 8 courses just gave us the feeling of satisfaction!
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