影片
招牌菜
公司吃團年飯嘛，老闆提議吃法國菜，非常之有創意！餐廳位於觀塘的一棟工業大廈內，其實事先我是完全不知道位置的，如果不是同事帶領，我相信都挺難找得到這一間餐廳。餐廳門口寫著什麼的Cooking School, 我相信是閒時變成興趣班的那類私房菜吧！進入餐廳後你會發覺餐廳是非常的細小，大約只能容納最多25人的大小吧。簡約的裝修帶點歐洲的風格（我未去過法國，不知道法國的裝修是怎樣的，所以只能說歐洲的風格）餐廳的食物是需要預前一天告訴餐廳，而且沒有咖啡或牛油提供。。。是日有4道不同的菜式，我則選擇了普羅旺斯雜香草焗法國春雞跟菜。南瓜湯味道偏淡的，沒有很重的咸味或牛油味，但非常足料，每一啖湯都是充滿了南瓜的纖維，是南瓜“濃“湯，推介之選。普羅旺斯雜香草焗法國春雞跟菜。老實說，這道菜吸引不了我，沒有濃濃的香味，並沒有一種嗅到便很想吃的香味，賣相我相信你亦都看得到吧？法國菜最重要的是賣相，這道菜是沒有美感的，雞油弄得四處都是的。味道方面，雞肉確實是煮得不錯，挺嫩滑的，每一口都充滿了雞油。可惜的是你並不覺得這雞肉的味道有何特別，香草是放了很多，但一路總是覺得欠缺了什麼似的。伴菜的有蕃茄，這焗得很好，非常的香而且juicy。另外薯塊跟紅蘿蔔也不錯，至於是否好像前人所說的令他克服不日不吃紅蘿蔔的恐惧，我便不太讚同。法式焦糖燉蛋。是不錯的焦糖燉蛋，焦糖作得不錯，挺脆的，沒燒焦掉了，所以沒有吃到苦味，吃到底用看到雲尼拿籽。本來是很期待這一頓飯的，可是這菜式未能給我驚喜。如果不是因為這頓飯是免費，我相信我會給差評
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It's my second time eating at Le Cafe Mano and I’m just very happy with the quality of food and environment there! My boyfriend and I were meeting our mentor and Le Cafe Mano was the first restaurant that came into our mind because we know Mano the Chef really gives his heart in cooking and the money charged will absolutely be spent on the quality ingredients but not expensive rent. In Hong Kong, it's so easy to spend hundreds of dollars on meals which turn out to be disappointing because so much money has gone to the overheads already. We started off with this lovely creamy pumpkin soup. Just wanna emphasize the size of this dish. It's not a standard size bowl but a large flattened dish so there's no feeling of “oh can I have some more” because Mano made sure we had enough warm soup before the main course. Coming to the main course, I really love this roasted chicken and all the interesting herbs on it! I don't know what they are but I know I love it very much! I usually hate carrots but Mano did magic on it. Seriously, I finished just everything of the dish except the bones and every bite was enjoyable! I thought the meal was perfect enough until I had this chocolate cake melting in my mouth. It's simply the best. It has all my favourite components of a dessert: super smooth chocolate mousse and a layer of crispy hazelnuts. It's as good as if not better than Jean Paul Hevin's. Mano asked if I wanted to have one more. A thousand yes!! I will come every day if I'm living just next door! I also look forward to more choices of 'comfort food' or home dishes such as French pies, quiche, crepe and pasta because a meaty meal is a bit luxurious on a normal day. Highly recommended for people who look for real taste and freshness from France. It's really the experience you're buying. You will not be disappointed and you will come again!!
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It has become my favourite private kitchen recently -- cozy place, light music, lovely tea and food. Private kitchen, so booking is essential. Here for lunch and there is only set menu which includes Soup of the day, then a main course pick 1 from 3 choices. Plus, unlimited fruit tea . Soup -- its a tomato potato soup. Not like the one by mum in chinese style, this is to blend the tomato and potato to puree, and thick, turned into French style. Just i think it sud add bit more salt, the taste isnt too outstanding. Grilled Chicken Fillet w/ mashed potato -- very crispy chicken skin that is extremely tempting me to forget what "fat" is! But the fillet is a bit too dry today, lost its juice which to be improved next time. The mashed potato is great! Great in portion also in taste. It is very smooth, with some random bigger potato dice inside so you know its freshly mashed by hand. Butter and milk were added so its thick, smooth and smell really good !! Just cant stop to have all! For the baked tomato, there is some fried garlic and herb on top which lighten it up!With no 10% service charge, lunch set here is 68-78 which is really a good price! I'd treat myself a little more next time with its creme brulee but make sure i leave some room in my stomach first....!
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have always been eating around central / TST / causeway bay, the usual. i was looking for a new place in a new area for birthday dinner. found cafe mano on openrice and was attracted by the setting of it being in an industrial building. co-owner fanny was very helpful to provide menu choice and adjust items on it. the place features an open kitchen, a medium sized open dining area with pastel green colored wall. quite a bit of heart went into the decoration to give a comfortable and rustic ambience. yet neat and spacious.the food: 1. pan fried foie gras: picked this as first course following the comment before. nicely done indeed. love the way the foie gras is firm and dry. and fried just enough to bring out the aroma. mellow!2. lamb chop: chef says this is "agneau" (little sheep) from france. they tag along their supply order with super high end hotels. tastes very smooth and tender, without any sheepy stink. i guess with good ingredient like this, you don't need great chef.3. steak: here is where the chef shines - particularly on top - in the sauce. the creamy green pepper sauce is based out of VSOP cognac. heavy duty french saucing! and equally great garnish choice of spicy seasoned grilled cauliflower. what a kick alongside the rich steak and sauce! french engineering at its best.4. the ultimate french restaurant test - coffee at the end. yes, even that was good. impressive for an industrial building.the catch: it was a slow night when we were there but this open kitchen may vaporize a bit too much if every table order a steak. trust that it can be fixed. lastly, as usual, french dinner tastes better with beautiful date - which i totally am, and have.
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今天晚上一家人到這家位於住處附近的法國私房菜，為太太慶祝生日，這天晚上沒有其他客人，我們可以很輕鬆地吃這頓晚餐，也可跟店主夫婦暢談。這裡的廚師是法國人，店內的佈置和餐桌的擺設，舒適簡潔得來又很講究，加上店主奉上很香的法國果茶，感覺好像是到了法國人的家裡吃飯一樣（事實也確是如此）。這天我們吃了以下的菜式：1. 香煎法國鵝肝 / 煙三文魚鵝肝很香，煎得洽到好處，我最欣賞的是熟了的鵝肝，但卻沒有出油。過去所吃的鵝肝，若不是鵝肝中心部分太生，便是過火導致鵝肝熔解出油。這次所吃的鵝肝，實在非常不錯。至於煙三文魚，廚師在煙三文魚上加上自製的忌廉，令三文魚變得很滑和很美味，連平日不太喜歡吃三文魚的小兒子都很快將這個頭盆吃掉。2. 蜜瓜伴法國巴約納火腿廚師採用了法國的巴約納火腿，火腿的瘦肉較多，吃起來的感覺比較實在，甘香而不太咸，廚師更建議我在甜的哈蜜瓜上加上一點海鹽吊味，配合起來非常好吃。3. 香草牛油燴法國田螺這道菜則比較一般，沒有很特別的感覺。4. 法式洋蔥湯我們很喜歡這個湯，廚師先在碟中放入法包，在上面灑上芝士，然後才加入煮好的洋蔥湯。面包沾上了湯和溶了的芝士，再伴著洋蔥湯來吃，非常美味。5. 銀鱈魚配法式白酒汁銀鱈魚煮得很滑，白飯配合醬汁來吃，很美味，不一會便給小兒子吃光了。6. 香煎鴨腿配橙酒汁鴨腿的肉鬆軟，我很喜歡橙酒汁的味道，配上白飯來吃也很不錯。7. 紅酒燉牛柳這道菜是廚師花了最多時間的，又要烤焗、又要燉幾小時，但美中不足的是牛柳仍有點韌。8. 自家製法式蛋黃醬沙律配紅酒醋汁這個沙律最精彩的是那個自家製蛋黃醬，配上蔬菜來吃很香，想不到主菜後才吃沙律也很不錯。9. 甜品是法式焦糖燉蛋併馬卡龍小圓餅焦糖燉蛋的特別之處是廚師在燉蛋中加入了雲尼拿籽，而馬卡龍小圓餅也是用士多啤梨自家製的，不會太甜。10. 最後廚師為太太預備了自家製的生日蛋糕，很新鮮的芒果忌廉夾層，給我們很清新的感覺。W.K.
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