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2013-03-12 136 瀏覽
I went here today and here's the scoop:Chicken burrito: This is called a "burrito" on the menu. I would not call it that, I would call it a wrap. There were no beans, no cheese, no rice, no avocado, no hot sauce, no... it was chicken, and lettuce, and pico, in a wrap that was not grilled or steamed or anything. I've got nothing against wraps, I'm just telling you that if you eat here, they don't have burritos, whatever the sign says. If your idea of a burrito is a Mexican burrito, or a Mission b
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I went here today and here's the scoop:

Chicken burrito: This is called a "burrito" on the menu. I would not call it that, I would call it a wrap. There were no beans, no cheese, no rice, no avocado, no hot sauce, no... it was chicken, and lettuce, and pico, in a wrap that was not grilled or steamed or anything. I've got nothing against wraps, I'm just telling you that if you eat here, they don't have burritos, whatever the sign says. If your idea of a burrito is a Mexican burrito, or a Mission burrito, or a Tex-Mex burrito, or pretty much anything else anyone has ever called a burrito, this is not a burrito.

Chicken wrap: That said, here was my opinion: the chicken was fine, but not especially tasty, the lettuce was bland and if half the wrap is going to be lettuce, the sauce should kick it up. The sauce (or something) was watery and things got soggy. The pico was fine, but had cucumber in it, which is a violation of all that is good and true. I won't say I disliked it, but I won't say I liked it either. B-/C+

Mojito: On Fridays, they have $35 mojitos. If you think that's insane, the mojitos are huge. If you think that's insane, they're also really good. A+

Ultimately, I'd come back for a mojito, especially a $35 one. As for the food, Sheung Wan is so full of great stuff that I can't imagine wrapping up here again. Tough to rate... B?
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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與女友吃過了潮州粿品之後,身心都是異常滿足,但滿肚澱粉的我們,都需要的是咖啡,就決定去找一所附近的咖啡店吧,一所以淺綠色為主色的咖啡店。此店平常有Cake Set供應,可惜是日是公眾假期,所以是日就沒有了,而另一點大家亦可留意的是,此店的店員全都只懂用英語溝通,起初以為此店既然是在上環的,應不會如在中環的咖啡店吧,用了廣東話講一大餐,最後才發現要轉Channel,真的非常搞笑。此店用的是La Marzocco的咖啡機,此品牌其實來源自意大利的彿羅倫斯,非常喜歡此品牌的一句格言,”For the Serious Barista”,睇落有點寸,但寸得起就真的夠強,而此機的詳細情形都不用我再詳述,皆因HK Epicurus兄已經是介紹得非常詳盡。至於咖啡粉方面,HK Epicurus兄又已經介紹得很詳盡,但本人在此有點補充就是,店家是日用上的豆是埃塞俄比亞的咖啡豆,其實店家也有不同地區的豆賣,眼見就有哥斯達黎加的,看來此店都幾認真的。都是慣常的點兩杯咖啡,先來介紹杯Double Espresso,Crema薄薄的呈淡啡色,看來又是杯Under-extracted的咖啡,一摸個杯上手,都知道杯
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以淺綠色為主色的咖啡店
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與女友吃過了潮州粿品之後,身心都是異常滿足,但滿肚澱粉的我們,都需要的是咖啡,就決定去找一所附近的咖啡店吧,一所以淺綠色為主色的咖啡店。
平常有Cake Set供應
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此店平常有Cake Set供應,可惜是日是公眾假期,所以是日就沒有了,而另一點大家亦可留意的是,此店的店員全都只懂用英語溝通,起初以為此店既然是在上環的,應不會如在中環的咖啡店吧,用了廣東話講一大餐,最後才發現要轉Channel,真的非常搞笑。
此店用的是La Marzocco的咖啡機
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此店用的是La Marzocco的咖啡機,此品牌其實來源自意大利的彿羅倫斯,非常喜歡此品牌的一句格言,”For the Serious Barista”,睇落有點寸,但寸得起就真的夠強,而此機的詳細情形都不用我再詳述,皆因HK Epicurus兄已經是介紹得非常詳盡。
店家也有不同地區的豆賣
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至於咖啡粉方面,HK Epicurus兄又已經介紹得很詳盡,但本人在此有點補充就是,店家是日用上的豆是埃塞俄比亞的咖啡豆,其實店家也有不同地區的豆賣,眼見就有哥斯達黎加的,看來此店都幾認真的。
Double Espresso不夠熱
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都是慣常的點兩杯咖啡,先來介紹杯Double Espresso,Crema薄薄的呈淡啡色,看來又是杯Under-extracted的咖啡,一摸個杯上手,都知道杯咖啡不夠熱,以一杯Espresso來說是不應該得個暖字的,喝入口果然不太甘醇,味道也是偏薄,咖啡內沒有了咖啡應有的脂質,但喝起來果然有挺強勁的酸度,說真的,喝至此已經決定要一口喝光它,來個長痛不同短痛了。
Crema薄薄的呈淡啡色
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就在喝完之後,任由咖啡味在口中侍上一會,又感到漿果的酸香在口腔中游走,這也是埃塞俄比亞的咖啡豆的特質吧,這一下的餘韻之後又傳來一陣甘甜,此刻的享受是純粹因為咖啡豆的質素,基本上我跟HK Epicurus兄對此杯Espresso的評價看來非常相像,就是人的問題,真的不是那麼巧,而這個根本看來就是事實,不信的話自己去試試吧。
Cappuccino溫度過高
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奶泡不綿密也全然沒有奶香
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之後來了杯Cappuccino,基本上都是用上同一個Espresso Base,面層的奶泡真的非常之厚,但奶泡明顯的是由很多挺大的氣泡所組成,這就是奶泡嗎,吃入口不綿密也全然沒有奶香,究竟此店的咖啡師懂不懂打奶泡的?咖啡的溫度不同於Espresso,不是暖而是超高,可能都是用得太多蒸汽打泡而惹禍吧,然而咖啡味也因此變得超淡,這杯Cappuccino是我近來喝過最差的了。

喝這兩杯咖啡跟打針無異,完全是一個吸取咖啡因的過程,中間沒有任何的享受可言,哎!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2010-10-17
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It became quite an embarrassing moment 1 day when I was made known that in the past, a fair few people (even a couple of non-Asian readers) used to follow me around drinking coffees in Hong Kong's cafes! It was a little unexpected. Yet somehow, 1 day I decided to stop posting regularly, and I had my own reasons for doing so: 1stly I wasn't really there to judge coffees from the outset. I was barely trying to act as a Stimulus for the local coffee scene, so that more cafes can become aw
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It became quite an embarrassing moment 1 day when I was made known that in the past, a fair few people (even a couple of non-Asian readers) used to follow me around drinking coffees in Hong Kong's cafes! It was a little unexpected. Yet somehow, 1 day I decided to stop posting regularly, and I had my own reasons for doing so: 1stly I wasn't really there to judge coffees from the outset. I was barely trying to act as a Stimulus for the local coffee scene, so that more cafes can become aware of what's happening out there in the world, and hopefully they can gradually improve closer to the International Level ~ ultimately, it becomes a win-win situation for everyone. And I also get to drink better coffees.
But as one becomes more and more familiar with faces, baristas or befriended shop owners who recognise you back, it became a pain to criticize anything they do online. Unless it was really good, then you will happily give them the unequivocal support!! On the other hand, I guess I've been lax with my ratings lately, tryng too hard to be friendly, encouraging and mildly critical if they could catch what I say, just because everyone only loves hearing the good news and not the bad part. Many cafes such as this one, I didn't even bother rating it despite having tried dozens more ever since from many months ago ~ I know they won't be happy hearing what I'm about to say. But thinking back, may be this could make for an interesting review.

************************
COFFEE OF THE WORLD AND SHEUNG WAN -
One of the open secrets within the Sheung Wan area is that the same Local Coffee Roaster, supplies the coffee beans to 3 individual cafes within this area, forming a triangle of cafes (鐵三角) at this part of town - namely the well known COCO ESPRESSO, BARISTA JAM, as well as GRAZE. And they certainly share common similarities with each other.

1) GRAZE not only sources beans from the same supplier as Coco Espresso, but they use nearly the same coffee blend.
2) GRAZE uses the exact same La Marzocco GB/5 2 Group Espresso Machine as Barista Jam, with Dual Boilers, Pre-infusion system, full PID and Electronics loopback monitoring and controls over Temperature, Solenoid operated Pressure Stats, Adjustable on the fly Steam Pressure, Saturated Brewing Group, etc. This is a high end coffee machine costing the upper end of 5 figures, which unlike most other heat exchanger machines used by other cafes, even including Holly Brown, Coco Espresso, Oscar's Espresso, Dane's, Soulmate, etc, has full Electronic on-the-fly control and Adjustments of most of its variables without the need to peel off the Front Panel for minute modifications and it should be absolutely stable without temperature surfing. Just press the buttons!

Having had the rare opportunity to exchange coffee information with a well reknowned Coffee Roaster and licensed World Barista Judge of the 2010 Competition recently in a cafe, who was stopping by over Hong Kong back from London's recent competition , we had a quick chat about the updates and information as to how coffee these days have changed slightly in nature in approach, initiated by 3rd Wave coffee enthuasists, which bears little relation to textbook coffee knowledge established from more than 100 years ago in Italy. And it should also be noted that since roughly 2 years ago the Judging Standards have also evolved to cater for these inevitable changes. For example although studying the Crema component of a coffee was never really considered truly indicative of an Espresso base's potential, as it can in maximum only score 12 Points out of a possible 62 Points for each Espresso. which gives it only as much weighting as serving espresso correctly with the right utensils and napkins, which also nets you max 12 points - the relevant point that was stressed is how nowadays there has been so many varying styles of extracting coffees sourced from different regions or via the upcoming new Machineries which have been invented for these purposed (and yes, these haven't landed in HK yet!) - it is now on the onus of the Trained Barista to be able to understand and express how their Single Origin or Blended coffee beans ought to be made, to extract their full potential taste and impressing the sensory judges with their coffee understanding. Sometimes, this might even involve having a lighter coloured and sacrificed crema layer, because it suits the particular Estate's coffee better - it doesn't indicate that it is wrong to carry less crema, because as long as it can reflect what the Barista is trying to achieve from their own understanding and also managing to impress the Sensory Judges with their knowledge and calibrations all that matters is the taste, which scores the majority of points. Afterall, the winner of the WBC 2010 Michael Phillips did exactly just this to win his well deserved trophy.
Let's not delve into the Technicalities of crema colours or persistency factors, which are more hardcore and beyond the scope of writing on Openrice, as they describe how Crema Judgment really should work and what it implies, as it is not a means to an end. May be I should start a blog on that topic 1 day.
Let's just say that a lot of the information online nowadays are either spreaded rumours or not entirely up-to-date, as coffee is actually changing every minute and year little by little, gradually detaching itself from the Italian heritage or published prints for good reason. And do you think I should trust a World Barista Championship Judge on what he says in person infront of me, or just on internet hearsay ?


************************************
SINGLE ESPRESSO -
My Single Espresso finally arrived and on the top sat a mid-reddish-brown crema layer, which was smooth and rollingly elastic correctly but not overly porous thick, about just right for this type of narrow-necked demitasse cup. After adjusting for the difference of cups used, its roughly around the same as an espresso served at Coco Espresso which uses a wider demitasse. (Coco's is also without much stable or thickish crema inside the cup, its actually quite thin, as these are only observed during the extraction process itself before it dissipates in the cup, due to the Blend characteristic). Its a 100% Arabica beans without the Robusta, the latter often used to established a fuller body at the compromise of better taste, a trend of the Southern Italian style but slightly out of date with current coffee trends and slightly considered a taboe nowadays at anything beyond a 10% ratio. My espresso was a tad over-pulled too long into Lungo territory but still acceptable volume wise, still well under the traditional Italian's older definition of a 30ml shot by default, which nowadays when using normal sized portafilter baskets is considered well extracted out of range and long into the 3rd extraction stage (or if you go by the 7 layers theory, the last 2 layers are undesirable). Perhaps around 20-25ml per shot is more suitable, depending on your grind dosage, blend and basket size used.
Remembering that this is a Coffee Blend nearly exactly the same as Coco Espresso, and that the Machine is also used by the coffee geek Willian @ Barista Jam with super stable full loopback circuitry boards controlling each single aspects, also knowing that often overly emphasised Crema colour and level are deemed to be visually correct ~ yet why oh why did my Espresso still tasted so bitter, undrinkable and also burnt in taste with that smokiness trait. That's compared to the similar Coco Espresso's lovely and mildly acidic espresso of the same beans, which Johnson only makes do with a lower end machine with a fluctuating temperature, which he used his skills to tame?
By using the Elimination Process, we can arrive to 1 or 2 conclusions. The Barista at Graze, or more like an unqualified coffee maker, whilst not completely clueless just doesn't seem to understand how to finely calibrate his Machine's settings correctly, especially the temperature side of things to suit. Nor does he have the right palate to distinguish between what is deemed bad or acceptable. This is unacceptable for someone using a super stable GB/5 machine. And this Elimination Process which I'd come to learn does not involve much guesswork, it involves just simple logic and which higher grade baristas such as William from Barista Jam or Cafe Corridor's Felix knows fully well the theory, or perhaps a few more people I haven't mentioned.
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FINAL WORD:
This might sound cruel to bring up an topic just to present a personal view point, but I have avoided bringing up this subject for the last year and hopefully, fellow baristas wouldn't mind me referring to this old piece of information. As many coffee lovers have been aware, the local media has published a lot of information about new cafes such as Holly Brown which has recruited the top gun baristas in Hong Kong, who either received a trophy on the podium or had previously competed in national competitions. The most well known of these being Tracy, the No.1 Winner of the locally helded Hong Kong Grand Barista Championship in 2009.
The local magazines might have goddified and glorified her to no ends for winning the local arm of the competition, but did anyone even bothered reporting the fact that in the grander and multi-national 2009 Australasian GBC competition in Sydney, our Hong Kong Representative actually arrived dead last and amassing only 193.75 Points, vs the eventual No.1 Winner Jesse Hyde who had won convincing with over 300 Points, whilst others sharing the podium spots scored somewhere around the 260-270 points range. Even the lowly ranked Thailand competitor Peeka Piyawan received 253.00 points in his feat.
Final Results Link:
http://www.danes.com.au/gbc-history/
There is actually a massive delta in performance and it really highlights the vast distance between HK's barista's coffee knowledge, understanding and on stage performance (language barrier aside) vs the Rest of Australasia, and that's not even including Japan which does no compete in this event, nor the rest of the World which only competes in WBC, not GBC level. And we are talking about the No.1 Barista Winner in Hong Kong competing, not just some wannabe amateurish coffee writer like myself online. So sorry to Tracy for abruptly bringing this topic back up as it might sound discouraging or disrespectful, but this is the real scenario guys. And by the same token, it should only give us more 團結的 incentive to improve tremendously this year and be prepared to fight on a more competitive level, which I can already feel we have stepped up our game majorly in 2010, before our eventual local winner and final representative from next week's HK GBC competition, will fly over to enter this year's Australasia 2010 Competition in Sydney latter in September... Go kick some arse, girls and boys !

Display Fridge looks Enticing. Must come back.
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Undrinkable. For Obvious Reasons without Guesswork
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2010-07-15 39 瀏覽
Ate here for lunch. Just picked a ready-made packaged sandwich from the fridge - avocado, tomato and cheese. Was nice, but I had to pick out the rocket which I don't like and didn't realise was in there. Also had a berry smoothie that was yummy. Newspapers and magazines to read which was good for me being a solo eater.
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Ate here for lunch. Just picked a ready-made packaged sandwich from the fridge - avocado, tomato and cheese. Was nice, but I had to pick out the rocket which I don't like and didn't realise was in there. Also had a berry smoothie that was yummy. Newspapers and magazines to read which was good for me being a solo eater.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2010-07-12
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2009-08-22 20 瀏覽
7/8(五) 12nn 第三回的牛一局,跟M先生午聚,選址於公司附近的"Graze".鮮青色的招牌,相當搶眼.店子內的格局簡潔,感覺怡然!二人皆點了$88set:餐湯,沙律,雞肉長通粉及餐飲.紅湯--什菜量多,格外濃郁的羅宋湯!沙律--青瓜,紅椒,黑橄欖,火箭菜及蕃茄等什菜頗新鮮的,白醬汁質感及味道還可以.雞肉長通粉--醬汁跟通粉貌合神離;通粉明顯是先用水煮過方倒入雞肉及醬汁.味道方面沒甚驚喜.唯一賣點是雞肉方塊肉厚,至少不是肉碎那種,且份量慷慨!餐飲--平平無奇的咖啡,服務生極速地一併將沙律湯,咖啡及意粉端上,無論多超然的咖啡,也會被溫度拖垮!倒跌眼鏡的午餐!
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7/8(五) 12nn
第三回的牛一局,跟M先生午聚,選址於公司附近的"Graze".鮮青色的招牌,相當搶眼.店子內的格局簡潔,感覺怡然!

二人皆點了$88set:餐湯,沙律,雞肉長通粉及餐飲.

紅湯--什菜量多,格外濃郁的羅宋湯!

沙律--青瓜,紅椒,黑橄欖,火箭菜及蕃茄等什菜頗新鮮的,白醬汁質感及味道還可以.

雞肉長通粉--醬汁跟通粉貌合神離;通粉明顯是先用水煮過方倒入雞肉及醬汁.味道方面沒甚驚喜.
唯一賣點是雞肉方塊肉厚,至少不是肉碎那種,且份量慷慨!

餐飲--平平無奇的咖啡,服務生極速地一併將沙律湯,咖啡及意粉端上,無論多超然的咖啡,也會被溫度拖垮!

倒跌眼鏡的午餐!
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2008-09-02 14 瀏覽
1-9-2008食完強烈胡椒粉味的蠔仔粥, 極需要飲杯凍0野, 見呢度有 smoothies 飲又好似幾好坐, 又拉了朋友入去坐0下. 大家都睇中了一杯叫 Tropical Bliss 的 smoothie, 索性叫一杯 16oz 的 ($34) share 飲, 慳返十幾蚊 Tropical Bliss 係 banana + mango + pineapple + soya milk, 飲落有好出的芒果味, 仲唔知點解帶點石榴味 (!?!?), 幾好飲, 夠晒凍夠晒鮮渴, 唯一唔好就係打得唔夠幼細, 啖啖「霹靂啪喇」, 感覺麻麻. $34 一杯, 都抵的.呢度無論 smoothies 味道, 食物選擇及環境都十足 Kosmo 倒模, 幾0岩我. 可惜佢門口有掘地工程啦, 唔係一定好 hea 得很!
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1-9-2008

食完強烈胡椒粉味的蠔仔粥, 極需要飲杯凍0野, 見呢度有 smoothies 飲又好似幾好坐, 又拉了朋友入去坐0下. 大家都睇中了一杯叫 Tropical Bliss 的 smoothie, 索性叫一杯 16oz 的 ($34) share 飲, 慳返十幾蚊


Tropical Bliss 係 banana + mango + pineapple + soya milk, 飲落有好出的芒果味, 仲唔知點解帶點石榴味 (!?!?), 幾好飲, 夠晒凍夠晒鮮渴, 唯一唔好就係打得唔夠幼細, 啖啖「霹靂啪喇」, 感覺麻麻. $34 一杯, 都抵的.

呢度無論 smoothies 味道, 食物選擇及環境都十足 Kosmo 倒模, 幾0岩我. 可惜佢門口有掘地工程啦, 唔係一定好 hea 得很!
Tropical Bliss (16 oz $34)
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2008-07-12 18 瀏覽
這陣子愛上了apple crumble~特意來試試!!坐下來~看看周圍~環境挺不錯的~很舒服!!!點了一個apple crumble!樣子挺美! 試一口...卻失望了....crumble一點也不crumble..竟然是淋淋的...裡面的蘋果是一片片的, 完全沒有口感...勉強自己吃多兩口...放棄了...
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這陣子愛上了apple crumble~特意來試試!!

坐下來~看看周圍~環境挺不錯的~很舒服!!!
點了一個apple crumble!

樣子挺美! 試一口...卻失望了....
crumble一點也不crumble..竟然是淋淋的...
裡面的蘋果是一片片的, 完全沒有口感...

勉強自己吃多兩口...放棄了...

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2008-07-08 10 瀏覽
Even though the area is full of expats, only 2 decent cafes are spotted around (Are there any other cafes around exactly?)This eco-decor cafe may not guarantee a spacious seatings and yet its magazines, computers, especially the seatings upstairs do provide a cozy place for a rest or chat.Maple cinnamon latte was in promotion, with skim milk as usual, the aroma of cinnamon totally stands out with a subtle sweetness, these two strong aromatics doesn't blend quite well though, the aroma of maple
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Even though the area is full of expats, only 2 decent cafes are spotted around (Are there any other cafes around exactly?)

This eco-decor cafe may not guarantee a spacious seatings and yet its magazines, computers, especially the seatings upstairs do provide a cozy place for a rest or chat.

Maple cinnamon latte was in promotion, with skim milk as usual, the aroma of cinnamon totally stands out with a subtle sweetness, these two strong aromatics doesn't blend quite well though, the aroma of maple is masked with its sweetness left for tasting, the expresso employed was standard.

My cup of latte was accidentally cleared when I was away for a while, yet the attentive staff immediately offered a new one for me, this time no skim milk, they didn't taste much different (or he knew my previous one was with skim milk)

Anyway, it's a nice place for a rest of mind.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2008-04-19 15 瀏覽
在上環等人無o野做,發現附近完全無地方可以去hae,西港城D 布都就o黎逐匹睇晒.....見到呢間cafe,有2 部imac 擺o左o係近門口位置,都係抱住「唔飲得都hae 得」o既心態入去。要了caramel marcchiato‧有驚喜。打得好fluffy 甜味亦適中(but 我鍾意唔係好甜的coffee)barista 的衣著像便服,可改善一下,整齊點較好。而前日去門口有修路工程,其實很嘈吵,我想店主都很無奈。
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在上環等人無o野做,發現附近完全無地方可以去hae,西港城D 布都就o黎逐匹睇晒.....
見到呢間cafe,有2 部imac 擺o左o係近門口位置,都係抱住「唔飲得都hae 得」o既心態入去。

要了caramel marcchiato‧有驚喜。
打得好fluffy 甜味亦適中(but 我鍾意唔係好甜的coffee)

barista 的衣著像便服,可改善一下,整齊點較好。

而前日去門口有修路工程,其實很嘈吵,我想店主都很無奈。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$28
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4
2007-09-04 22 瀏覽
20070904裝修取青灰二色,襯以淺色的布藝沙發,很清雅,略有些IKEA的feel,而那些深灰色的杯子,也當真來自IKEA:)除了常規的早餐,其實三文治、沙律等物是全天候的,看起來大多很別致,不是間間都有的貨色,不知怎麼,好像中東風味特別多似的。一碗oatmeal,配半條切片的香蕉,以及亞麻籽,加暖暖的脫脂奶,好味又健康:)試了一點honey的Plain Scone,很重的牛油香,搽上果醬,呷一啖即磨的咖啡,真是享受。有雜誌,有音樂,有長長的抱枕,牆紙上枝葉葳葳,門外一直飄著雨……浪漫的早餐:)也是一天的心情:)注:美中不足是……在松餅裏面發現了一條頭髮……
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20070904

裝修取青灰二色,襯以淺色的布藝沙發,很清雅,略有些IKEA的feel,而那些深灰色的杯子,也當真來自IKEA:)

除了常規的早餐,其實三文治、沙律等物是全天候的,看起來大多很別致,不是間間都有的貨色,不知怎麼,好像中東風味特別多似的。

一碗oatmeal,配半條切片的香蕉,以及亞麻籽,加暖暖的脫脂奶,好味又健康:)試了一點honey的Plain Scone,很重的牛油香,搽上果醬,呷一啖即磨的咖啡,真是享受。

有雜誌,有音樂,有長長的抱枕,牆紙上枝葉葳葳,門外一直飄著雨……浪漫的早餐:)也是一天的心情:)

注:美中不足是……在松餅裏面發現了一條頭髮……
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$25
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2007-08-27 6 瀏覽
因為係公司附近真係無咩野食,呢間cafe開的第三天我同事叫我去試下。我見佢地有個叫spinach fita filo($29)的東西好多人都叫,應該好食都試,真係好好食。之後食過其他都無呢個0甘好食。飲左佢地的沙冰vroom係最好飲。$32(好似)後來睇雜誌先知佢地有個二樓搞展覽??同有d書呀雜誌,都可以坐上去食,但去親都坐滿。間cafe幾靚,如果平dd就好啦,好多窮苦大眾架!
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因為係公司附近真係無咩野食,呢間cafe開的第三天我同事叫我去試下。我見佢地有個叫spinach fita filo($29)的東西好多人都叫,應該好食都試,真係好好食。之後食過其他都無呢個0甘好食。

飲左佢地的沙冰vroom係最好飲。$32(好似)

後來睇雜誌先知佢地有個二樓搞展覽??同有d書呀雜誌,都可以坐上去食,但去親都坐滿。

間cafe幾靚,如果平dd就好啦,好多窮苦大眾架!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2007-08-17 12 瀏覽
外賣左GRILLED CHICKEN BEGAL & HOT LATTE賣相幾好, 但味道就普通左D啦~都唔覺特別好食, CHICKEN 好鞋口, 咖啡都普通, 其中一個WAITER, 我認得佢之前係STARBUCKS 做囉~ 呵呵~... 見到D SANDWICH 好大件.. LUNCH 勁多人...我諗我都會俾多次機會佢, 如果都唔得, 就唔幫襯啦~ 我寧願返STARBUCKS飲LATTE~
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外賣左GRILLED CHICKEN BEGAL & HOT LATTE
賣相幾好, 但味道就普通左D啦~
都唔覺特別好食, CHICKEN 好鞋口, 咖啡都普通, 其中一個WAITER, 我認得佢之前係STARBUCKS 做囉~ 呵呵~
... 見到D SANDWICH 好大件.. LUNCH 勁多人...

我諗我都會俾多次機會佢, 如果都唔得, 就唔幫襯啦~ 我寧願返STARBUCKS飲LATTE~
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$54