影片
港鐵上環站 E1 出口, 步行約3分鐘
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電話號碼
96807456
開飯介紹
餐廳以綠、白兩色為主調，座位更以吧枱為主；主打的Brunch和Semi Fine Dining，糅合多國風味及中西食材，具創意又有特色。
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附加資料
Booking only for dinner
營業時間
今日營業
12:00 - 15:00
18:00 - 22:00
星期一
全日休息
星期二至五
12:00 - 15:00
18:00 - 22:00
星期六至日
10:30 - 16:00
18:00 - 22:00
公眾假期
10:30 - 16:00
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
最近發現左呢間喺中上環巷仔嘅特色fusion小店，勁驚喜😍餐廳裝修型格，餐具都好有心思，擺盤精緻！座位圍住open kitchen,可以睇到大廚Chef Luke認真處理食材，精心烹調料理👍🏻🔶 花膠配泰式乳酪紅油醬花膠腍而不膩，配上泰式香草同乳酪醬，帶少許辣🌶️，仲要大廚親自係面前倒下醬汁，視覺味覺都一流。🇨🇳中式嘅食材，🇹🇭泰式嘅香料醬汁，同埋🇫🇷法式嘅presentation，預告係一場fusion盛宴🤩🔶 烤栗子湯配羊肚菌呢個湯好驚喜，第一次品嘗栗子湯🌰栗子湯香濃順滑，甜甜地，配上椰汁昇華味道。仲有鮮甜嘅香煎羊肚菌作點綴，好有菇味又有口感，加埋焗到卜卜脆又充滿麥香嘅sour dough 麵包，一試難忘😍🔶 臘腸卡邦尼手工意粉主菜係臘腸carbonara，以中式臘腸配上自製嘅闊條麵同芝士，係你面前拋鑊翻滾，令每一條麵都沾滿醬汁，最震撼係用火槍灼燒表面，令溫泉蛋、芝士，同闊條麵都有輕微焦香，十分滿足。🔶 西班牙紅蝦燒賣第二道主菜係西班牙紅蝦燒賣，主廚建議我地唔好切開食，一啖咬落去，入面仲要爆汁，蝦肉非常彈牙，配上用蝦頭熬製嘅鮮甜醬汁，入口就係成個地中海嘅鮮味！🔶 自家製菠蘿包配伯爵茶雪糕菠蘿包係由佢哋自己整嘅sour dough，新鮮出爐，表面勁香脆！伯爵茶雪糕勁濃郁勁香，新辣辣嘅包加上雪糕，冰火交融嘅感覺🧊🔥
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之前有一排呢間餐廳好多人推介，終於搵咗日同男朋友一齊去食😂.花膠 + 自家製泰式紅油醬汁creamy得嚟帶小小川味，食落辣辣地幾特別，食落冇平時食花膠嗰浸膩嘅感覺.Roasted chestnut soup配Homemade sourdough飲落好Creamy，有多重層次嘅flavour.臘腸整成嘅carbonara配溫泉蛋意粉都係自己整嘅，係手工闊條麵。chef仲會即刻用火槍燒上面隻溫泉蛋。食嗰陣撈埋溫泉蛋令到味道更加豐富，成個意粉充滿鹹香焦香.西班牙紅蝦整成嘅燒賣chef建議成粒食，因為入面好多汁😯食嗰陣紅蝦味喺口腔內爆發，好鮮味.Sourdough菠蘿包呢樣都係自家製，喺菠蘿包入面夾住奶茶味雪糕。唔知係咪因為個菠蘿包係sourdough，食落出奇地脆口
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📍中環今日朋友話book咗一間餐廳好特別嘅同我去食，距離地鐵站好近， 5分鐘內就行到一入到去佢全部位置都係圍住個廚房去坐，一路食一路有視覺嘅享受，每上一道菜主廚都會同我哋講呢道菜係點樣製作同埋做咩材料，佢仲會教埋你點樣嘅食法先會係最好嘅配搭，呢個真係好加分北海道帶子烏冬配魚子醬髮菜柚子醋啫喱帶子扮烏冬，食柚子豬食落非常清爽配合埋髮菜同帶子又係一個唔同嘅層次鮮味，食完第一道已經好想佢快啲上第二道菜花膠配泰式酪乳紅油醬個擺盤好有誠意，泰式醬加埋個紅油主廚話係會配出川菜味道，唔係好辣，但真係冇諗過會夾到，食出層次烤栗子配羊肚菌湯個菇味好重，仲要加埋羊肚菌，都係第一次咁樣飲個感覺似忌廉蘑菇湯，但係蘑菇用咗羊肚菌去做，仲配搭埋佢自家製嘅酸種麵包，點落啲湯度食。臘腸卡邦尼手工意粉主廚話個意粉係佢哋自己整出嚟嘅，我又諗唔到可以俾佢立腸咁樣中西合璧，同埋臘腸其實同煙肉係真係差唔多嘅嘢，但係咁樣去食，我都係第一次，好新鮮，個意粉好好食西班牙紅蝦燒賣主廚叫我哋一口咬落去，因為裏面會有勁多汁叫我哋唔好切開嚟食。一口咬落去啲汁真係爆曬出嚟。最後就上甜品，甜品係菠蘿包配伯爵茶雪糕，其實平時我都有食過麵包加雪糕，佢呢個麵包係新鮮焗出嚟，跟住再配埋伯爵茶，簡直係一流
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I recently dined at Daap in Central, and it was a remarkable culinary experience that felt both fancy and exclusive. Tucked away in a hidden corner of the bustling city, this restaurant manages to create an intimate atmosphere while still being in the heart of Central. One of the highlights of the experience is watching the chef prepare the food right in front of you, explaining each ingredient with patience and passion as the dishes are served. This personal touch adds to the overall charm of the dining experience, making you feel truly special.Scallops with Black Truffle and Hair MossThe Scallops with Black Truffle and Hair Moss were exceptional. The scallops had a delightful touch of sourness, providing a refreshing kick that complemented their natural sweetness. The addition of hair moss added a unique texture, enhancing the overall flavor profile beautifully.Chestnut SoupNext, I enjoyed the Chestnut Soup, which was so good that I honestly loved it. It was rich and creamy, with the natural sweetness of the chestnuts shining through. The grilled beef tripe mushrooms added a wonderful depth and umami to the soup, making it a comforting and indulgent bowl.Fish Maw with Spicy Creamy SauceThe Fish Maw with Spicy Creamy Sauce was another highlight. The fish maw was perfectly cooked to ensure a delightful softness that just melted in your mouth. The spicy creamy sauce was a divine mix—rich and creamy with a wonderful kick of heat. This combination was truly godly, as the sauce complemented the fish maw beautifully, creating an unforgettable flavor experience.Sausage Carbonara with Handmade Pasta and Onsen EggThe Sausage Carbonara with Handmade Pasta and Onsen Egg was a delightful surprise. While the idea sounded a bit unfamiliar, the taste was fantastic. Everything was in perfect harmony, and I genuinely loved every component. The handmade pasta had the perfect al dente texture, and I couldn’t resist finishing all the sausage, which added a lovely depth to the dish.Spanish Lobster Siu MaiThe Spanish Lobster Siu Mai truly stole the show. While it looked average, the taste was anything but. Each bite released the rich aura of the lobster, and you could taste the freshness in every mouthful. It was a standout dish that left a lasting impression.Pineapple Bun with Green Tea Ice CreamTo finish, I had the Pineapple Bun with Green Tea Ice Cream. This dessert was a delightful fusion of flavors. The pineapple bun was soft and slightly sweet, while the green tea ice cream added a refreshing touch. It was the perfect way to conclude the meal.ConclusionOverall, my experience at Daap was exceptional. Each dish reflected the chef's dedication and creativity, making for a memorable dining experience. If you’re in Central and looking for thoughtfully crafted cuisine, Daap is definitely worth a visit!
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如果像我一樣，經常吃西餐中餐覺得無聊這家fusion菜就應該合你的心意😎特意做了資料搜集，主廚曾在米之連餐廳工作多年，廚藝出色之餘，也喜歡在菜式中加入創意果然每道菜都充滿驚喜，捨不得吃完😳 ✿烤栗子湯 配羊肚菌、酸種麵包這個絕對有好吃得流淚的程度(*>_<*)ﾉ🥹栗子湯帶有咖啡和焦糖的香甜，猶如甜品順滑非常，綿密濃稠配上酸種麵包，美味程度難以忘懷🥹 ✿ 北海道帶子烏冬 配魚子醬及髮菜柚子醋啫哩呈麵條狀的帶子，配上鹹鮮魚子醬底下有髮菜+柚子醋做成的jelly，很神奇地配合很有海洋的感覺，而且開胃🤤 ✿ 花膠 配泰式酪乳紅油醬煙燻花膠，加上泰式風味的buttercream花膠高質，厚身彈性😍不是普通的魚肚鹹香醬汁很順滑，還有泰式酸辣增加層次 ✿ 臘腸卡邦尼手工意粉上桌前先用火槍炙燒，視覺效果先取滿分😍手工闊條麵，煙韌麵香醬汁正宗，配臘腸完全不違和，反而多一份醬香甜，平衡醬汁鹹度😋 ✿ 西班牙紅蝦燒賣超級高級版燒賣🤣蝦味鮮濃，彈牙紮實，底部醬汁更是驚艷，蝦膏熬成，甘香濃郁😍 ✿ 自家製酸種菠蘿包 配奶茶雪糕微脆麵包熱辣辣，配上冰凍雪糕，冰火兩重天🤤奶茶口味令整體感覺更有特色😋 主廚醉心烹調，令人欣賞，上菜時也會略作介紹不過當然，若可以跟客人有更多交流，整體體驗更高分
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