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溫暖窩心的德國菜Fine Dining
2022-08-06 1261 瀏覽
溫暖這個字, 最適合形容這家餐廳, 除了是因為侍應窩心而貼心的服務, 令我感受到賓至如歸的溫暖外, 它的主菜是我吃過的Fine Dining餐廳中其中一家最為熱燙的, 吃起來肚子也相當溫暖. 主理人Chef Peter是香港Ritz-Charlton的開山祖, 現在自立門戶以他故鄉南德地區的風味, 製作出精緻而特別的Fine Dining菜式.三道菜的午餐定價$480, 份量也相對慷慨, 吃起來相當滿足. 今次吃的主要是海鮮類食材, 例如是圖二的Brittany龍蝦, 圖三的希靈魚, 以及圖四的鰈魚. 三者主軸的味道是海鮮的鮮味, 但配搭的味道有異, 比較起來相映成趣. 龍蝦配搭了法蘭克福的香草醬, 吃起來清新; 希靈魚的Sour Cream真的夠酸, 與其本身獨有的魚味結合起來夠爽; 鰈魚配合煙肉, 咸香濃烈, 口感偏向爽實, 與煙肉和麵包粒的口感也夠夾.Heimat在德文有家的意思, Chef Peter希望將其家鄉的住家菜融入去其Fine Dining之中, 當中的代表是圖一的Kohlrouladen, 也就是白菜肉捲, 內裡的豬肉碎肉汁豐富, 脂肉相間的軟中帶實之口感層次夠,
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溫暖這個字, 最適合形容這家餐廳, 除了是因為侍應窩心而貼心的服務, 令我感受到賓至如歸的溫暖外, 它的主菜是我吃過的Fine Dining餐廳中其中一家最為熱燙的, 吃起來肚子也相當溫暖. 主理人Chef Peter是香港Ritz-Charlton的開山祖, 現在自立門戶以他故鄉南德地區的風味, 製作出精緻而特別的Fine Dining菜式.

三道菜的午餐定價$480, 份量也相對慷慨, 吃起來相當滿足. 今次吃的主要是海鮮類食材, 例如是圖二的Brittany龍蝦, 圖三的希靈魚, 以及圖四的鰈魚. 三者主軸的味道是海鮮的鮮味, 但配搭的味道有異, 比較起來相映成趣. 龍蝦配搭了法蘭克福的香草醬, 吃起來清新; 希靈魚的Sour Cream真的夠酸, 與其本身獨有的魚味結合起來夠爽; 鰈魚配合煙肉, 咸香濃烈, 口感偏向爽實, 與煙肉和麵包粒的口感也夠夾.

Heimat在德文有家的意思, Chef Peter希望將其家鄉的住家菜融入去其Fine Dining之中, 當中的代表是圖一的Kohlrouladen, 也就是白菜肉捲, 內裡的豬肉碎肉汁豐富, 脂肉相間的軟中帶實之口感層次夠, 白菜吸收了豐富的肉汁吃起來也夠入味, 將住家菜Upgraded但又不忘根本的味道, 這道菜可說是Heimat的點題之作.

甜品是黑森林和糖煮紅莓, 前者將經典重新改造, 朱古力蛋糕和朱古力Mousse相反, 吃起來比傳統的輕盈, 雖然朱古力味道依然濃厚, 但Cream和Mousse中間隔著蛋糕, 蛋糕就有了分隔兩層的作用. 糖煮紅莓配上雲呢拿雪糕, 味道以莓酸為主軸, 相當醒胃. 作為開業只有兩個月的餐廳, 食物和同事的服務態度相當滿意, 說要改善的, 也許就是餐牌菜式的種類和選擇, 可以更多元化.

Heimat means home in German. Chef Peter Find showed us the memory of his home. Kohlrouladen, the cabbage roll, is a very nice traditional dish. The pork inside is very fresh and juicy and the cabbage absorbed the flavor of pork. No additional flavor enhancer is needed. The lobster, herring and plaice are nice and very fresh as well. The Black Forest cake has a bit modification with the change of position between cake layer and chocolate mousse layer that makes the texture more complicated. As a new restaurant, I am really satisfied with the quality of cuisine and service from waiters. If the variety of dishes can increase, it will be more than perfect.
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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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德國名廚Peter Find 既精采手藝
2022-07-17 1121 瀏覽
最近喺中環食左一餐令人相當印象深刻既德國菜，老闆兼主理人係曾任多家5星酒店行政總廚既Peter Find，朋友一早講明冇豬手、冇香腸、冇啤酒，Peter做既喺傳統德國菜，我哋點左6道料理既餐單，唔熟悉德國菜既我真係非常期待Frankfurter Grüne Sauce － 藍龍蝦加上溫泉蛋既組合，我諗唔洗多介紹啦Frühlings Erbsensuppe － 碗豆湯配上煙熏紅鱒魚－服務人員介紹呢個湯係完全無加任何忌廉同牛奶落去，卻相當順柔，清爽之餘，亦無個種草青味，我嘗試整碎個鱒魚，有一種提鮮既滿足感Koenigsberger Klopse－ 一道著名既德國地方菜，以昔日普魯士國首都為名，有人話佢係獅子頭，食落感覺唔太似，個人幾喜歡佢個紅菜頭汁，微甜，清爽Seebarseh － 我最簡單既形容係香煎鱸魚，不過呢道菜最驚喜係佢個牛汁，無諗過會用呢個汁去配，但又冇個種霸道唔協調既感覺喎 Zwiebelrostbraten－ 全晚重頭戲，牛味香濃，肉質軟滑，烹調亦恰到好處，最深印象係佢3款洋蔥口味，我最鍾意個洋蔥硊片，非常香口，另外加上一道蛋香非常重既麵食Spätzle ，服務人員解釋其實
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最近喺中環食左一餐令人相當印象深刻既德國菜，老闆兼主理人係曾任多家5星酒店行政總廚既Peter Find，朋友一早講明冇豬手、冇香腸、冇啤酒，Peter做既喺傳統德國菜，我哋點左6道料理既餐單，唔熟悉德國菜既我真係非常期待

Frankfurter Grüne Sauce － 藍龍蝦加上溫泉蛋既組合，我諗唔洗多介紹啦
Frankfurter Grüne Sauce
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 Frühlings Erbsensuppe － 碗豆湯配上煙熏紅鱒魚－服務人員介紹呢個湯係完全無加任何忌廉同牛奶落去，卻相當順柔，清爽之餘，亦無個種草青味，我嘗試整碎個鱒魚，有一種提鮮既滿足感
Frühlings Erbsensuppe
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 Koenigsberger Klopse－ 一道著名既德國地方菜，以昔日普魯士國首都為名，有人話佢係獅子頭，食落感覺唔太似，個人幾喜歡佢個紅菜頭汁，微甜，清爽
Koenigsberger Klopse
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 Seebarseh － 我最簡單既形容係香煎鱸魚，不過呢道菜最驚喜係佢個牛汁，無諗過會用呢個汁去配，但又冇個種霸道唔協調既感覺喎 
Seebarseh
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 Zwiebelrostbraten－ 全晚重頭戲，牛味香濃，肉質軟滑，烹調亦恰到好處，最深印象係佢3款洋蔥口味，我最鍾意個洋蔥硊片，非常香口，另外加上一道蛋香非常重既麵食Spätzle ，服務人員解釋其實都係非常傳統既德國名物，第一次試，感覺都唔錯
Zwiebelrostbraten
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 甜品我比較小接觸，不過就想講下熊仔餐車既軟糖，一定要試下辣椒味，有趣刺激既晚餐結尾
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題外話/補充資料： 呢餐飯其實我係相當滿意，味道無咩挑剔位，食品冷熱度合適，環境亦舒適，成個氣氛頗令人輕鬆自在，再讚下餐廳既服務，每一道菜都會即時講解，呢種互動其實好重要，容易令客人對食物產生到共鳴感，懂得欣賞主廚既心思，聽講餐廳即將完成酒牌申請，期待佢哋wine pairing menu
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2022-07-05
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$1500 (晚餐)
慶祝紀念
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Frankfurter Grüne Sauce
Frühlings Erbsensuppe
Koenigsberger Klopse
Seebarseh
Zwiebelrostbraten
  • 碗豆湯配煙熏紅鱒魚
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Who said German cuisine was mediocre?
2022-07-01 2828 瀏覽
This restaurant is in LKF Tower, Central, owned and operated by Chef Peter Find. He is a well-traveled chef, spending years working in Michelin-starred restaurants in Europe before coming to Asia, serving in different renown hotels. He became executive chef at Ritz-Carlton HK when the hotel opened in 2010. In Mar this year, he started his next chapter by opening Heimat, which means ‘homeland’ in German. Seated in the comfortable booth, the restaurant has a contemporary, relaxing ambience. The na
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 This restaurant is in LKF Tower, Central, owned and operated by Chef Peter Find. He is a well-traveled chef, spending years working in Michelin-starred restaurants in Europe before coming to Asia, serving in different renown hotels. He became executive chef at Ritz-Carlton HK when the hotel opened in 2010. In Mar this year, he started his next chapter by opening Heimat, which means ‘homeland’ in German. 
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 Seated in the comfortable booth, the restaurant has a contemporary, relaxing ambience. The navy-blue walls with patterns, contrasting to the wooden floor and ceiling panel, is neat and chic. There are two private rooms in case one prefers more intimacy with a bigger group. Just outside the kitchen there was a section which offers a chef-table experience too. 
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 The staff was very helpful and friendly, explaining to us the 6-course Tasting Menu ($1,280) that takes diners to the hometown of Chef Peter and his memories, as well as introduced the seasonal white asparagus special menu. Decided to go for the former, we added another dish to share in order to sample the white asparagus as well. We also opted for the juice pairing ($480). 
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 As starter, the staff served us the freshly baked Sourdough that was still steaming hot, together with Cheese and Poppy Seed Pretzels, paired with a sour cream cheese to go along. I found the cream cheese was a better condiment than butter, having the acidity to increase the appetite and not as heavy. 
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 The first course was Frankfurter Grüne Sauce. The famous green sauce was made from seven types of herbs together with cream cheese. The chef had included a 58 degrees slow cooked egg, potato salad, Brittany Lobster, with some seven-herb oil as well. I loved the herbal and tangy taste of the sauce adding flavours to the silky egg. The lobster was sweet and tasty, and the potato slices and vegetable were also fantastic. The juice paired was Van Nahmen Riesling, a juice of the wine grape, biodynamic grown in Pfalz. It was light, with a nice acidity and sweetness balance. A great start indeed. 
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 The second course was Frühlings Erbsensuppe. To the chef, the green peas signified spring, as it was the first ingredient appearing in his garden with the coming of the season. With lemon zest and mint to supplement a refreshing note, the soup highlighted the natural taste of the green peas. I was also impressed how smooth the soup was, despite no butter or cream was added. The smoked ocean trout provided nice savoury and umami to complement the overall enjoyment. The Mindful Sparks Sparkling Yuzu Genmaicha was served to pair, with its yuzu note matching well with the lemon zest and the bubbles a good contrast of texture with the soup. 
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 The third course was Koenigsberger Klopse. It was a signature German meatball dish, made with pork, adding some gherkins to give a contrast in bite. The creamy white sauce was prepared with capers, smartly leveraging its acidity to lighten the sensation. The beetroot reduction on the side, when mixed with the white sauce, provided a pinkish touch. The juice paired was Kohl Gourmet Mountain Apple Juice, made with the Pinova varietal. Having a bit of tropical pineapple flavours, it got good concentration and acidity from the high altitude of the orchard.
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 The fourth course was Seebarsch. A Hungarian-inspired dish, the seabass was beautifully seared, with a crispy skin while keeping the flesh moist. The special Goulash jus reduction was prepared from a meat stew, seasoned with the fragrant paprika and some other herbs, to go with the fish. Together with a cabbage roll with the fillings from the stew, it had intense flavours but everything was complementary to each other. The juice paired was Van Nahmen Dornfelder, from Rheinhessen. If it was a red wine perhaps would not be the best match with the seabass, surprisingly this juice had spot-on harmony with the sauce, driven from the slight spiciness from the wine grape. 
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 We have also chosen Traditional Cooked White Asparagus, Hollandaise Sauce Potatoes, Nut Butter, Veal Schnitzel ($420) to supplement the tasting menu. The chef had helpfully split the dish to two portions for us, with the white asparagus thick but not fibrous. The veal schnitzel was a thin slice of the beef, breaded and deep-fried, but a bit under-seasoned for me unfortunately. The Hollandaise sauce helped to rescue some marks, with creamy and smooth texture, rich and having a nice citrus flavour to balance with the heavy deep-fried schnitzel. Another highlight was the very soft potato.
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 The fifth and main course of the menu was Zwiebelrostbraten. My favourite in the evening, it was the prime beef sirloin, cooked to perfect medium rare, poured with a really wonderful jus reduction. To go with the meat was onions 3 ways, white onion puree, caramelized onion puree, and dehydrated onion. The beef was very juicy and flavourful, with the onion having a nice sweetness. To allow every single last drop to be savoured, the chef provided his hand-shredded spaetzle, a type of pasta from flour, egg, nutmeg, salt and pepper. I ended up finishing all the pasta which was a surprise to the staff as generally people would be too full by now. A testimony to my appetite, as well as how good the food had been. The juice paired was Obsthof Retter, a wild kirsche juice that had gone through some ageing, producing in 2019. A special one created by sommelier to match with food, it did have some characters similar to wine, reminding me in particular of a Pinot Noir. 
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 The last course was Riesling Weinschaum. The pear compote had been cooked in a syrup seasoned with vanilla, but not overly sweet. On top was a vanilla ice-cream. The staff then poured in a warm Riesling sabayon, the sweet sauce prepared with German wine and egg yolk. The juice paired was Van Nahmen Weiber Pfirsich, a white peach nectar. As it was quite thick, the staff added some sparkling water to dilute it and having a bit of bubbles to bring refreshing sensation to the dessert. A nice wrap up for the meal.
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 The staff then pulled a cart to our table. The teddy bear was very cute, and we were also attracted to the numerous glass jars, containing different gummy bear and sweets from the confectioner Baren-Treff. With so many choices, we tried quite a number and they were all very good, with the chili gummy particularly memorable. 
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 Service was great, not only the staff was attentive and eager to explain the dishes and juices, how they paired and stories behind, Chef Peter also came repeatedly to check in with us, despite having some VIP he had to take care in the private rooms. The bill on the night was $4,422 which in my opinion was reasonable. While the juice pairing was not cheap, it was definitely worth trying. Look forward to coming again as I heard Chef Peter would be changing his menu soon. And thanks to him, I also have a completely different perspective of German cuisine and how good it can be.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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德國菜全新體驗🇩🇪
2022-06-07 1234 瀏覽
今晚係中環LKF tower新開Heimat食晚飯，菜單由米芝蓮名廚Peter Find設計。去之前係Heimat網站就見到Chef Peter介紹，佢先後係唔同5星酒店擔任行政總廚，好有經驗，所以我同朋友對呢餐飯都好期待呀！德國菜我只係諗到腸仔同豬手，但今次德國菜fine dining比我一個新既體驗呀！所有菜式都好精緻，而且味道更加令我難忘，好多配搭都係我第一次嘗試，係估唔到咁好味！😋 Menu佢有3款，分別係full menu, vegetrian同vegan menu。今次就試左Full Menu, 一位價錢係$1280， 就有6道菜。Chef Peter好親切好nice! 經常會同我地閒談，仲有介紹佢menu既特式，成餐飯都好開心好舒服！😚 
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今晚係中環LKF tower新開Heimat食晚飯，菜單由米芝蓮名廚Peter Find設計。去之前係Heimat網站就見到Chef Peter介紹，佢先後係唔同5星酒店擔任行政總廚，好有經驗，所以我同朋友對呢餐飯都好期待呀！

德國菜我只係諗到腸仔同豬手，但今次德國菜fine dining比我一個新既體驗呀！所有菜式都好精緻，而且味道更加令我難忘，好多配搭都係我第一次嘗試，係估唔到咁好味！😋 Menu佢有3款，分別係full menu, vegetrian同vegan menu。今次就試左Full Menu, 一位價錢係$1280， 就有6道菜。Chef Peter好親切好nice! 經常會同我地閒談，仲有介紹佢menu既特式，成餐飯都好開心好舒服！😚 
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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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2022-05-27
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$1280 (晚餐)
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Overpriced restaurant
2022-05-29 1011 瀏覽
The service is pretty amazing and we being take care of from start.**However, it such was a disappointment to us when the chief greeted every single table EXCEPT US. We felt some kind of left out by the chief.Food wise, the Pork Dumpling probably the thing we might disagree. we suggest this should call it a Meatball, instead of dumpling as there isn't a flour skin layer wrapped the mince pork.Gummy bear (I pay 10bucks in Seven Eleven and I will be able to get more than 20pieces of it) was a fant
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The service is pretty amazing and we being take care of from start.

**However, it such was a disappointment to us when the chief greeted every single table EXCEPT US. We felt some kind of left out by the chief.

Food wise, the Pork Dumpling probably the thing we might disagree. we suggest this should call it a Meatball, instead of dumpling as there isn't a flour skin layer wrapped the mince pork.

Gummy bear (I pay 10bucks in Seven Eleven and I will be able to get more than 20pieces of it) was a fantastic idea to make every customer happy. But the price range could be more approachable. As we r expecting the chief could incorporate more ingredient and cook technique to bring the meal in another level.
$1300
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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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    德國都有獅子頭同刀削麵 ？
    2022-05-29 553 瀏覽
    對德國菜fine dining的印象，仍然停留在4年多前在曼谷Sühring的晚餐，由當年曼谷尚未有第一屆米芝蓮，到今天主理Sühring的德國孖仔Matthias及Thomas 已貴為米芝蓮兩星大廚，可以想像得到我的記憶模糊，寫到這裡已經開始懷念旅行的感覺⋯⋯是晚在中環LKF tower新開的Heimat用餐，餐廳由名廚Peter Find打骰，Chef Peter出生於德國，先後於多家歐洲米芝蓮餐廳工作，曾於Ritz-Carlton擔任行政總廚的他絲毫沒有架子，整晚進進出出親自上菜並為大家介紹菜式，其談吐幽默，偶爾爆出一兩句廣東話，令在座各位歡笑聲不絕，享用fine dining的同時亦不會感到侷促，也一如餐廳名Heimat的德文意思，是一種「家」的感覺。用3小時讓味蕾去了一趟德國旅行，也喚起當年在曼谷吃Sühring的記憶碎片，一晚飛勻歐洲及亞洲！嗯，可以確定的是我應該真的患了旅遊妄想症。回正題，說起德國菜，大部份人只會想起Oktoberfest內的香腸、豬手及啤酒，在我的認知裡，德國菜fine dining也會將這些元素提煉，盡量以fine的賣相呈現出來，例如Sühring的孖
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    對德國菜fine dining的印象，仍然停留在4年多前在曼谷Sühring的晚餐，由當年曼谷尚未有第一屆米芝蓮，到今天主理Sühring的德國孖仔Matthias及Thomas 已貴為米芝蓮兩星大廚，可以想像得到我的記憶模糊，寫到這裡已經開始懷念旅行的感覺⋯⋯


    是晚在中環LKF tower新開的Heimat用餐，餐廳由名廚Peter Find打骰，Chef Peter出生於德國，先後於多家歐洲米芝蓮餐廳工作，曾於Ritz-Carlton擔任行政總廚的他絲毫沒有架子，整晚進進出出親自上菜並為大家介紹菜式，其談吐幽默，偶爾爆出一兩句廣東話，令在座各位歡笑聲不絕，享用fine dining的同時亦不會感到侷促，也一如餐廳名Heimat的德文意思，是一種「家」的感覺。


    用3小時讓味蕾去了一趟德國旅行，也喚起當年在曼谷吃Sühring的記憶碎片，一晚飛勻歐洲及亞洲！嗯，可以確定的是我應該真的患了旅遊妄想症。回正題，說起德國菜，大部份人只會想起Oktoberfest內的香腸、豬手及啤酒，在我的認知裡，德國菜fine dining也會將這些元素提煉，盡量以fine的賣相呈現出來，例如Sühring的孖仔大廚來自柏林，所以將柏林小食名店Curry 36的咖喱香腸直接放到fine dining的餐桌上。


    但Heimat給我的印象及體驗完全不同，少了香港人對德國菜最熟悉的一些大路菜式，更多的是將德國傳統經典菜餚加入巧思變得更fine，當中也看得出Chef Peter對自己家鄉的致敬。第一道菜由Chef Peter出生的法蘭克福地區出發，緊緻彈牙的Brittany藍龍蝦肉，攝氏58度慢煮的溫泉蛋，加上以香蔥、水芹、琉璃苣等7種香草製成的傳統法蘭克福green sauce，從賣相到味道都透露著一股粗中有細的優雅；而且對我而言，龍蝦固然好吃，但重點是墊底的德國薯仔，薯仔味香，澱粉感不強，卻具彈性，口感味道都顛覆了我對薯仔的認知，食了這麼多年薯仔才知薯仔也如日本番薯一般，不同品種的差距可以很大。
    𝗕𝗿𝗶𝘁𝘁𝗮𝗻𝘆 𝗟𝗼𝗯𝘀𝘁𝗲𝗿 | 𝟱𝟴 𝗗𝗲𝗴𝗿𝗲𝗲 𝗘𝗴𝗴 | 𝗙𝗿𝗮𝗻𝗸𝗳𝘂𝗿𝘁𝗲𝗿 𝟳 𝗛𝗲𝗿𝗯 𝗦𝗮𝘂𝗰𝗲
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    第二道是豌豆湯配煙燻海鱒魚，見到餐牌時便已一愣，雖然比起蘑菇、薯仔等常見的餐湯，豌豆湯確是較有新意，但同時亦更難駕馭，一則豌豆並非人見人愛的食材，二則豌豆有種天然草青味，做湯會否出事？然而擔心是多餘，湯稠而絲滑，味道清新，用舌尖頂破粒粒豌豆，甜美豆香縈繞口腔，燻海鱒魚則在這股春天氣息之中加了一點海洋風味。配酒選了奧地利酒莊Loimer的Gruner Veltliner Kamptal，配得相當出色，湯配酒看似多此一舉，但一口湯後再呷酒，完全激發出此酒的香印提子花香，情形就如春天海邊的一片草地上，一朵小黃花正散發着馥郁的香氣。
    𝗦𝗽𝗿𝗶𝗻𝗴 𝗚𝗿𝗲𝗲𝗻 𝗣𝗲𝗮 𝗦𝗼𝘂𝗽 | 𝗦𝗺𝗼𝗸𝗲𝗱 𝗢𝗰𝗲𝗮𝗻 𝗧𝗿𝗼𝘂𝘁
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     有趣的是你不時會發現，有些菜式甚有中菜的影子，但我可以很負責任地告訴你這些絕對不是fusion菜式，而是確實的傳統德國菜式。例如緊接著的豬肉球，外貌一如淮揚名菜獅子頭，雖然笑稱它是德國獅子頭，但畢竟做法不同，若論鬆軟可能是獅子頭略勝一籌，但這道菜精髓絕對是加了酸豆及醃瓜的濃稠醬汁，輕易令人清碟。還有後來上桌的刀削麵，同樣是以刀削麵條到滾水之中，跟山西刀削麵不同的是這德國刀削麵的麵糰加入了蛋奶及肉豆蔻，口感似蛋絲。
    𝗣𝗼𝗿𝗸 𝗗𝘂𝗺𝗽𝗹𝗶𝗻𝗴 | 𝗖𝗮𝗽𝗲𝗿𝘀| 𝗚𝗵𝗲𝗿𝗸𝗶𝗻𝘀
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    𝗦𝗲𝗮𝗯𝗮𝘀𝘀 | 𝗖𝗮𝗯𝗯𝗮𝗴𝗲 | 𝗚𝗼𝘂𝗹𝗮𝘀𝗵 𝗝𝘂𝘀
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    𝗣𝗿𝗶𝗺𝗲 𝗕𝗲𝗲𝗳 𝗦𝗶𝗿𝗹𝗼𝗶𝗻| 𝗢𝗻𝗶𝗼𝗻𝘀 𝟯 𝗪𝗮𝘆𝘀
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    晚餐去到尾聲，以為吃完甜品就散場，怎料侍應突然推出一架小熊軟糖餐車，Chef Peter笑言也許自己根本不需努力做菜，因為每位客人來到Heimat用餐，他們可能會忘記自己整頓晚餐吃了甚麼，但絕對會記得吃了這些小熊軟糖。確實，我見有款辣椒外形的軟糖很有趣，貪得意試了一條，味道應該會讓我記得一輩子。
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    𝗪𝗮𝗿𝗺 𝗥𝗶𝗲𝘀𝗹𝗶𝗻𝗴 𝗦𝗮𝗯𝗮𝘆𝗼𝗻 | 𝗣𝗲𝗮𝗿 𝗩𝗮𝗻𝗶𝗹𝗹𝗮 𝗖𝗼𝗺𝗽𝗼𝘁𝗲
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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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    𝗕𝗿𝗶𝘁𝘁𝗮𝗻𝘆 𝗟𝗼𝗯𝘀𝘁𝗲𝗿 | 𝟱𝟴 𝗗𝗲𝗴𝗿𝗲𝗲 𝗘𝗴𝗴 | 𝗙𝗿𝗮𝗻𝗸𝗳𝘂𝗿𝘁𝗲𝗿 𝟳 𝗛𝗲𝗿𝗯 𝗦𝗮𝘂𝗰𝗲
    𝗦𝗽𝗿𝗶𝗻𝗴 𝗚𝗿𝗲𝗲𝗻 𝗣𝗲𝗮 𝗦𝗼𝘂𝗽 | 𝗦𝗺𝗼𝗸𝗲𝗱 𝗢𝗰𝗲𝗮𝗻 𝗧𝗿𝗼𝘂𝘁
    𝗦𝗲𝗮𝗯𝗮𝘀𝘀 | 𝗖𝗮𝗯𝗯𝗮𝗴𝗲 | 𝗚𝗼𝘂𝗹𝗮𝘀𝗵 𝗝𝘂𝘀
    𝗣𝗿𝗶𝗺𝗲 𝗕𝗲𝗲𝗳 𝗦𝗶𝗿𝗹𝗼𝗶𝗻| 𝗢𝗻𝗶𝗼𝗻𝘀 𝟯 𝗪𝗮𝘆𝘀
    𝗪𝗮𝗿𝗺 𝗥𝗶𝗲𝘀𝗹𝗶𝗻𝗴 𝗦𝗮𝗯𝗮𝘆𝗼𝗻 | 𝗣𝗲𝗮𝗿 𝗩𝗮𝗻𝗶𝗹𝗹𝗮 𝗖𝗼𝗺𝗽𝗼𝘁𝗲
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    Redefined German Cuisine
    2022-05-26 437 瀏覽
    Celebrating my nephew’s dinner at this newly opened restaurant. It’s not the “typical” German cuisine that I expected. But it’s something that is exceptionally good.I am not a fan of peas, but the pea soup rocks. Don’t stuff yourself with sourdough and pretzels. (Although it is hard to stop eating them cause they are delicious).Their juice (with different flavors) all the way from German is a must try too. My parents tried the vegetarian menu and are thrilled with it.
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    Celebrating my nephew’s dinner at this newly opened restaurant. It’s not the “typical” German cuisine that I expected. But it’s something that is exceptionally good.

    I am not a fan of peas, but the pea soup rocks.

    Don’t stuff yourself with sourdough and pretzels. (Although it is hard to stop eating them cause they are delicious).

    Their juice (with different flavors) all the way from German is a must try too.

    My parents tried the vegetarian menu and are thrilled with it.

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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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    • Pea  Soup
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    Refined German cuisine
    2022-05-25 385 瀏覽
    Long awaited dinner! Heimat is German for “homeland”. It is apparent from the name that chef Peter seeks to introduce to us his interpretation of traditional German dishes. Spacious dining area with 2 private rooms.Only 1 menu available: 6-courses for $1280 pp. Free corkage since restaurant has yet to receive its liquor license. Since PickyEater was detoxing, Chef Peter highly recommended their grape juice, white one made with Reisling, red one made with dornfelder (a German varietal). First t
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    Long awaited dinner! Heimat is German for “homeland”. It is apparent from the name that chef Peter seeks to introduce to us his interpretation of traditional German dishes.
    Spacious dining area with 2 private rooms.
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    Only 1 menu available: 6-courses for $1280 pp. Free corkage since restaurant has yet to receive its liquor license.
    Since PickyEater was detoxing, Chef Peter highly recommended their grape juice, white one made with Reisling, red one made with dornfelder (a German varietal).
    First to arrive: sour dough bread and pretzels- one with cheese and another with sesame. To be dipped in cheese curd and chives. Legend has it that pretzels were invented by a monk and shaped to resemble the crossed arms of praying children.
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    First course: Brittany Lobster served with Frankfurter Grüne Sauce. This traditional green sauce is usually made with sour cream, and 7 particular kinds of herbs (including parsley and chives). Normally not a fan of lobster, but this lobster, fried in butter was so tender and fragrant.
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    Next: Green pea soup with slices of smoked ocean trout in the middle.
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    Next: large pork meatball mixed with capers and gherkins in a creamy white sauce. On the side: beetroot reduction.
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    Next: seabass with cabbage. Not normally a fan of seabass, but this one had perfect crispy skin, meat was firm but tender.
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    Next: sirloin with 3 types of onion: caramelised, dehydrated and puréed. Server recommended it to be served medium rare but the most adventurous I could do was medium. Texture was still excellent. Chef Peter came over to explain that he personally went to California, USA to source the beef.
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    A plate of handmade pasta accompanied the beef. No sauce, just lightly seasoned with salt and pepper, coated with egg and pan fried.
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    Dessert: Pear compote and vanilla ice cream served with warm riesling sabayon.
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    Last but not least: a selection of gummy bears that brought smiles to our faces.
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    In summary: Chef Peter did an excellent job in assuring us that German cuisine could be just as refined as its Western European counterparts (and not just heavy pork knuckles). Enjoyable meal with top quality ingredients and balance of flavors. Recommended.
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    母親節晚餐 第一次 食德國菜 first time mothers day German food
    2022-05-23 574 瀏覽
    一早訂左位 。一直好期待 知道chef Peter 是一位好出名 德國廚師 。 晚餐我們叫咗 6大人 3小朋友 菜。 廚師好有心思幫我們小朋友準備左 湯 和 意粉 ， 好有German home feel 嘅菜。廚師 幫我們 準備左個 mothers cake 勁好味 朱古力不會太甜。 今晚好難忘。 好開心。 大人食 每一 道菜 樣樣 都好味 最緊要 少食 西餐 daddy mami 都 喜歡 。 好難得 新開餐廳有咁高水準。LKF Tower 有 好多餐廳。 呢間可以book 房，family dinner 好啱 不怕噪。
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    一早訂左位 。一直好期待 知道chef Peter 是一位好出名 德國廚師 。 晚餐我們叫咗 6大人 3小朋友 菜。 廚師好有心思幫我們小朋友準備左 湯 和 意粉 ， 好有German home feel 嘅菜。廚師 幫我們 準備左個 mothers cake 勁好味 朱古力不會太甜。 今晚好難忘。 好開心。 大人食 每一 道菜 樣樣 都好味
    最緊要 少食 西餐 daddy mami 都 喜歡 。 好難得 新開餐廳有咁高水準。LKF Tower 有 好多餐廳。 呢間可以book 房，family dinner 好啱 不怕噪。
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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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    用餐日期
    2022-05-08
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    人均消費
    $1000 (晚餐)
    慶祝紀念
    母親節