48
11
6
港鐵灣仔站 B2 出口, 步行約4分鐘
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電話號碼
64263084
開飯介紹
餐廳自家製作多款特色醬料，以供應一系列惹味的懷舊新加坡菜。裝潢以白色為主調，走文青風格，讓你舒適地和朋友聚餐。
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營業時間
今日營業
12:00 - 21:30
星期一至日
12:00 - 21:30
*(Last Order - 21:00)
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
優惠
招牌菜
食家推介
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跟友人到大館看快將結束的藝術展覽順道打打卡，看完展就跟友人來到灣仔一間小店，嘆一個brunch來慶祝我的生日Weekend Free Flow Brunch $380/head店家最近推出了周末free flow brunch，每位客人可選一主菜跟無限小食，也可以多加$200就可以無限添飲各款酒水！最重要的是主打星馬菜的brunch在港不常見！這個價錢來說相當吸引啊～辣椒蟹饅頭 Chili Crab Bun店家的signature food，必試！炸饅頭再放上辣椒蟹肉，小小的很可愛～ 金黃的饅頭，外脆內軟且帶微微甜香；蟹肉份量不少，是那種香口惹味又開胃的辣，作為開胃菜這個很可以！虾米糯米卷 Pulut Panggang有像馬拉甜品的賣相，以斑斕葉包裹著蝦米辣椒醬跟糯米，辣感相對前一個強烈，這個味道更重更濃郁，糯米帶椰子香味使整體味道變得更豐富，蠻特別的一款蝦醬炸雞 Prawn Paste Fried Chicken正確來說這個應該叫炸雞翼才對，以蝦醬醃肉，炸漿不會太厚能做到金黃酥脆，咬開雞肉爽彈嫩口，不會過鹹唯蝦醬味不算重有點可惜雞肉沙爹串 Chicken Satay去馬來西亞旅行最愛吃當地的串燒，主因是沙嗲醬汁甜辣惹味又充滿花生香，小小一串再蘸醬汁真的很過癮～ 店家的串燒同樣予人有如是在地吃的感覺，醬汁較地道，雞肉也嫩滑，美中不足時只有雞肉可選，如有牛肉豬肉會更好蝦棗 Prawn Roll開首以為蝦棗就是蝦餅，網路搜尋一下才知道原來是用腐皮卷包裹住豬肉同蝦肉再炸至酥香後切件，口感扎實肉味濃郁，可以蘸一下甜辣醬汁令味道更豐富；腐皮香口不過因為蝦棗炸得不太厚令腐皮的存在變得比較少，豬肉味偏重，蝦肉令肉質變得爽彈叄巴四季豆 Sambal French Beans蔬菜類選擇只有這一個，四季豆輕輕煮熟一下，再用上馬來西亞傳統醬料參巴醬來炒，有趣的是參巴醬偏甜不會太辣，自己就覺得很不錯，只是友人從來不吃四季豆，再挑戰一下還是失敗而回囉雜醬蔬果沙律 Rojak囉雜醬（Rojak）對香港人來說有點陌生，但對馬國特別是檳城人來說卻是國民級食品，傳統食法是拌生果吃的，當然也有配不同食材的作為醬料一樣吃；店家希望讓客人吃到最有當地風味的口味，拌入青瓜、菠蘿、沙葛等食材製成跟當地人一樣口味的「囉雜」，醬汁濃郁帶微辣，完全不覺得自己在吃蔬果沙律，有點特別的風味，但誇張的是友人因此而吃生果，還想將這個囉雜醬買回家（可惜沒能買）！咸蛋炒酥炸蓮藕片 Salted Egg Lotus Roots作為鹹蛋控的我，對這道菜完全毫無抵抗力！店家這個先將蓮藕片切成薄片狀炸至熟透，後將鹹蛋黃炒溶成漿再拌勻，功夫雖多但美味度滿分！香脆的質感再搭上邪惡又美味的鹹蛋黃，跟吃新鮮製作的鹹蛋薯片沒分別～ 好吃程度達到滿分啊！加上外邊就比較少以鹹蛋蓉配蓮藕片這個食法，來吃的話緊記要點來吃咖啡骨 Coffee Pork Ribs麥皮大虎蝦 Cereal Tiger Prawn（+$50）主食方面我們·就選了兩款店家的signature food，也同樣是經典的新加坡菜色：咖啡骨及用麥皮大虎蝦～ 發覺近一、兩年多了餐廳會製作咖啡骨，不過手法不同連味道都甚有參差，還未算吃到好吃的；店家以咖啡粉跟蘋果醬混合煮成醬汁，再加入一字骨炆至入味即成！一上到即散發濃烈的咖啡香氣，入口帶甜味還有少許回甘，排骨外層完全焦糖化，肉質軟腍，肥瘦適中沒油膩感，很好吃！另一款麥皮蝦就應該廣為香港人熟悉，用即食麥皮現炒蝦仁，甜甜鹹鹹的很開胃，加上麥皮又被炒到金黃香脆，是一道老少咸宜的菜色！ 加上店家選用肉質鮮甜而且蝦味濃郁的虎蝦製作，味道更佳！怕膩的朋友不用擔心，因店家會供應白飯或油酥餅配主食來吃，這樣味道就更好了！店家位於灣仔大王東街，由門面到內裡裝潢都像一間咖啡店而非一間餐廳，鋪面不大只能容納二十多人左右，裝修簡約但帶點時尚感，以白色同綠色為主，予人一種典雅、悠閒的感覺能夠做得如此星馬風味的美食主因是廚師是自馬來西亞人，店家希望透過主廚將地道又不常見的星馬菜介紹給香港的朋友，店員都非常親切有禮又會為客人介紹每一道菜，非常貼心！想跟另一半或友人來這店邊享用星馬美食邊過一個悠閒周末，最好事前預約會比較好啊！
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🍪【#灣仔】JOM💥週末Free flow Brunch—9款任添星加坡小食+罕有魔鬼魚💥.🍪灣仔星加坡餐廳JOM推出全新🌞週未任食早午餐，每人$380即可無限添加9款星加坡小食🤤，再選一款主菜。另加$200可享無限酒水🍷。✧JOM’s free flow brunch at $380 per head introduces 9 unlimited Singaporean small dishes😋, and one main from the selections. Add $200 for free flow alcoholic beverages🍻!~~~~~~~~~~~~~【9款小食】【9 small dishes】1️⃣辣椒蟹饅頭 Chili Crab Bun- 必食推介‼️嚟得JOM唔會錯過呢個得意之作，可謂人見人愛！饅頭似中式炸饅頭，鬆軟可口。上面有啖啖蟹肉！軟熟又調味適中，唔會太辣。JOM’s must-try classic‼️Warm and crispy mantou topped with a generous portion of crab meat..2️⃣咸蛋炒酥炸蓮藕片 Salted Egg Lotus Roots- 必食推介‼️值得一個大特寫🥳即炸蓮藕片新鮮熱辣，蛋黃咸香味突出，直情係食緊薯片。不過切得薄同炸得咁脆，犠牲咗蓮藕本身嘅口感，咬出嚟唔會有絲。Another drool-worthy favorite that deserves a 📸close-up shot! The freshly deep-fried lotus roots are incredibly crunchy, thoroughly immersed in an impressive taste of salted egg. Yet given that they are in thin slices, the starchy texture has somehow gone away..3️⃣虾米糯米卷 Pulut Panggang- 似甜品嘅小食，糯米好香椰奶味，虾米都幾辣。Rich in coconut milk and more like a dessert. .4️⃣囉雜醬蔬果沙律Rojak- 有生果食本應幾清新，可惜醬汁太濃蓋過鮮果味。This was supposed to be a refreshing appetizer but it turned out the sauce was too strong. .5️⃣叄巴四季豆 Sambal French Beans- 唔係常見嘅乾炒四季豆，只係輕輕炒熟，保留到水份同清脆口感。While we are used to eating relatively dry beans in many Asian cuisines, Sambal French Beans are fresher and lighter. .6️⃣蝦醬炸雞 Prawn Paste Fried Chicken- 又另一款邪惡小食，忍唔住食埋雞皮，其中一隻炸粉過厚，好彩冇煮得太乾。Sinful deep-fried chicken wings. One of them has too much flour. Wouldn’t say it is very juicy but luckily the meat is quite soft..7️⃣蝦棗 Prawn Roll- 豬肉味幾重但主要食份係蝦，蝦醬味淡，有腐皮包住夠脆口。There is pork inside the prawn roll but the main component is still prawn . I like the tofu skin that makes the roll crunchier..8️⃣雞肉沙爹串 Chicken Satay- 小食點可以冇串燒，正常發揮。Surely skewers are a must-have on the table!.9️⃣水粿Chwee Kueh- 當日冇貨。Unavailable that day..【主菜】炒貴刁Char Kway Teow- 炒得乾身有鑊氣🔥，配料有蝦、臘腸、魚片、香蔥、芽菜、滑蛋等等。蝦得兩隻，細細粒不過不失，多啲配料會加分😛。The authentic street food from Singapore did not disappoint- most impressed with the charred and smoky taste! Ingredients include two shrimps, fish cake, beancurd, chinese sausage and more. Would appreciate it if more shrimps are added..烤魔鬼魚 Sambal Stingray- 罕見地有魔鬼魚食😳，一於一試！質地濕潤軟身(比較鍾意嫩滑爽口魚肉😛)，條紋似蟹柳咁一條條痴住。配上自家製辣椒醬同香茅調味，一貫東南亞街邊小食特色。醬汁偏濃，魚肉本身味道應該偏啖，只係未食過可一試🧐。Stingray is a rare find in Hong Kong restaurants so we decided to give it a try. The meat is dense, soft and flaky, seasoned with house made sambal and lemongrass. The fish might have tasted a bit mild without the sauce.~~~~~~~~~~~~~🍪見到JOM啱啱慶祝一週年🥳，有各款餐飲優惠，相信會更抵食👏🏻JOM is now celebrating its one-year anniversary. Stay tuned for more discounts‼️~~~~~~~~~~~~~味道 Taste：🍪🍪🍪🍪/5環境 Ambience：🍪🍪🍪🍪/5💸消費 Spending：$418 /人 Person🔥推介度 Recommendation：4/5.📍 JOM@eat.jom灣仔大王東街7號銳興樓地下A號舖 (灣仔站 B2 出口)Shop A, G/F, Wealthy Mansion, 7 Tai Wong Street East, Wan Chai (Exit B2, Wan Chai station).Follow me on Instagram: hungrycookie15
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Looking to dine somewhere new? Jom is a newly opened Singaporean / Malaysian restaurant in Wan Chai, featuring the must-have local delights which are not as commonly found in Hong Kong. The head chef comes from Malaysia. The menu highlights include Chilli Crab Bun (HKD88), Wat Tan Hor (HKD128), Golden Fragrant Lala (HKD158), and so on. The Chilli Crab Bun was my favourite. It's a deep-fried mantou, topped with chilli mud crab.The staff highly recommended Wat Tan Hor, which was a seafood fried hor fun in deliciously silky egg gravy. The heat from the wok, created the "wok hei" taste and packed with flavour! So GOOD! Something unique to try for the starter: Chwee Kueh (HKD68), a type of steamed rice cake topped with preserved radish and served with sambal. It tastes surprisingly good and It was my first time trying it. My taste buds were on an adventure to explore different uncommonly dishes there. Definitely worth trying out.Sambal Kangkong (HKD78)Banana Fritters (HKD58)Roti Canai (HKD38)Fresh Young Coconut (HKD48)
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