Le Garçon Saigon

營業中

休息中

位於灣仔區呢間越南菜主打柴火香烤美食，菜式都融合左唔同國家特色。環境令人覺得好似去左外國渡假咁放鬆～ 餐廳定期都推出套餐優惠，今次就試下啲野係咪真係咁高質先。Lunch Set ($208/ Guest)[ Appetizer ]・雞絲沙律椰菜絲爽脆新鮮配上魚露汁好開胃，但雞肉質感比想像中實淨唔夠嫩滑。沙律放上香脆蝦片上面一齊食仲有唔同口感變化～・南榮府式椒鹽雞翼雞翼炸到表面香脆，入面雞肉都食到香茅味道。最特別係有個辣椒蛋黃醬可以點雞翼，重口味人士至愛🫶🏻[ Main Course ]・西貢333啤酒三黃雞👍🏻三黃雞上枱會即席係客人面前倒啤酒汁🍺雞脾肉食落好嫩滑，個汁除左有濃郁啤酒香味之外仲好似加左雞湯，啖啖精華，同個雞肉好夾。・蕉葉包盲鰽👍🏻盲鰽魚肉質細嫩不柴，烤完後淋上香茅辣椒醬係面，食落好鮮，係成餐入面比較清淡既一個菜式。・自制手工米紙卷有齊菠蘿，青瓜，生菜，醃蘿蔔，濱海做餡料，米紙卷中意包咩餡料都可以😆 小編最中意就係包啤酒三黃雞，再點埋個啤酒汁食，一流👍🏻[ Side Dish ]・香脆茄子👍🏻茄子炸過後加上香草及濃薑汁，食落唔油，而且調味鹹鹹甜甜，令人一口接一口咁食😋・蒜香

Le Gargon Saigon 宣揚越南西用材新鮮的獨特飲食文化。室內設計以光亮開揚的空間，在星街像一間精緻小酒館。今日試了二人午市套餐（$368/每位）頭盤：越式春卷（鮮蝦豬肉春卷、水蘸汁）南榮府式椒鹽雞翼（香茅、椒鹽、辣椒蛋黃醬）柴火燒烤主菜：西貢333啤酒三黃雞（越式香草洋蔥沙律、桌邊奉上西貢333啤酒汁）時令蔬菜（生菜、蘑菇、秋葵、青蔥、薑豆腐醬）（這是我們額外加的）每款都很惹味，尤其春卷的確做得好香脆！

今次要介紹嘅餐廳好有格調，而且主打東西方煮法fusion 形式煮法，仲要寵物友善添！我哋講緊嘅就係Le Garçon Saigon🤤 (又係under black sheep restaurants grout) 餐廳位於Pacific Place 三期隔離，好方便😍南榮府式椒鹽雞翼(5隻) ($148)：雞翼炸得好香口，好惹味，肉質一啲都唔嚡熠熠👍🏻沖繩豬頸肉($328)：一上枱嘅時候我哋以為好嚡好韌，點知食落真係不得了，完完全全係叉燒一樣😱肉質爽口彈牙，肥瘦均勻和牛腹肉($378)：食牛我哋就鍾意食rare，貪佢牛味更濃郁，食落更加raw！而且通常餐廳都唔夠膽煮得太生，不過佢哋真係rare上，呢度令我哋好驚喜🥹棉花般口感，襯埋佢嘅醬汁，簡直一絕👍🏻椰青($78)：佢哋嘅椰青熟成度剛剛好，叫容易食到椰肉，而且椰肉好厚身，消暑一流😮‍💨如果有機會，我哋都想試吓佢哋嘅Cocktail，不過今次我哋冇試，因為要揸車🤣最難得嘅係侍應見到我哋有隻狗狗，佢哋都好熱心自動自覺咁俾水兜狗狗飲，行過又會摸吓佢🤣 總括嚟講，呢間餐廳無論人定係狗都會咁開心，如果佢哋有埋寵物餐單就好啦🥺 唯獨是價錢相對進取

I am here to celebrate birthday with a friend who highly recommend this restaurant. The ambience is good, food is fresh and tasty with their special sauces. It is pricy with wine together, approx $1400 for two. When I return home and check my receipt, I realize they have overcharged me. The amount on credit card receipt is more than the bill. It is pity that their waitresses are too green and make careless mistake. I need to return to get my $3 refunded in cash.

《Le Garçon Saigon(灣仔)》灣仔真係雲集左好多唔同國家嘅餐廳，對於我呢啲選擇困難症嘅人嚟講有話到事嘅同事做決定真係好有福。今日就由同事帶左我嚟呢間越南餐廳試一試佢😋🥗 前菜-炸豬耳木瓜沙律、春卷同事們各有唔同口味，所以叫左比較大路嘅前菜。沙律用左清爽嘅木瓜絲配左微酸嘅汁食落好開胃，豬耳炸得香口軟骨都炸到脆埋，好食！春卷係用豬肉同蝦做餡，熱辣辣上到枱點餐廳用新鮮生菜同香葉包住再點自製嘅魚露，幫餐飯開左個靚頭👍🏻🐖豬頸肉配檬粉一份豬頸肉鋪係檬粉上面，燒完切開出嚟嘅肉汁滿滿咁沾左係粉度，連埋配埋一齊啲沙律撈埋嚟食油膩感完全消失。肉質保持豬頸肉應有嘅彈性、外邊燒到焦香，咬落去嘅時候十分joicy一啲都唔乾柴👍🏻🐥海安三黃雞配飯因為有同事唔食牛，然後見到個menu有「海南」雞就頭也不回咁叫左🤣上到枱見到咦唔係油飯、無海南雞三款招牌嘅汁，就猛然醒覺左係Hai An Chicken😂不過份雞飯都不負大家所望，雖然唔係雞比位，但雞肉做得相當嫩滑，白飯配埋炸蔥非常惹味。而另一個驚喜位係佢個雞肝醬一啲都唔腥，畫龍點睛🥰Lunch menu有好多唔同combination可以選擇，先選主菜再

諗住book 枱食生日lunch, 係網頁要入少少個人資料，冇為意佢地有放在心店員好耐心介紹食物，亦有詳細建議。野食好好咪，好有越南特色，真心喜歡食物質素食完諗住埋單走，但職員遲遲唔比單，原來準備緊生日cake ,職員仲會唱住生日歌送cake出黎好一間有溫度既餐廳！食物環境非常好，坐得好舒服

A good restaurant is like a vacation; it transports you, and it becomes a lot more than just about the food 🍹After last visit to  alone, I had to bring Joyce here to the hands down best Vietnam restaurant in Hong Kong ❤️We ordered some of my favorites last time including Banh Xeo, Crispy Eggplant and Tom Kho Tau.  surprised us with some of his latest inventions, including the turkey pho. We never tried such tender turkey before and such rich turkey soup. Although Christmas has passed still go for

餐廳位置為太古廣場3期附近，周圍有很多不同餐廳、酒吧等，價錢及定位上是相對的比較高檔。.餐牌在這餐廳的網頁可找到 (沒有價錢)，只有英文餐牌，相信主要都是target外國人或附近上班族為主。.👇Young coconut $58 each ⭐️⭐️⭐️⭐️好特別，每個椰青都刻有餐廳名，我喜歡食椰青肉，這個椰青較熟，肉較厚，比較難食到。.👇Crispy Eggplant $108 ⭐️⭐️⭐️⭐️⭐️我覺得這味是全晚的主菜雙冠軍之一🏆🥇，好香脆輕盈的口感，食完一件又一件，食到不能停口，好處是一點都不油膩，而且份量足，不會食幾件就無，十分推介.👇Ember-grilled Octopus $288 ⭐️⭐️⭐️⭐️⭐️Roasted bone marrow, tamarind, rau ram oil全晚主菜雙冠軍的另一味🏆🥇個汁真係好好味，用牛骨髓煮，感覺好似有種特別而不黐口的油黏感，八爪魚好入味，不會韌似咬橡筋，最好有麵包點那些汁🏆🥇 .👇Green Papaya Salad $138 ⭐️⭐️⭐️⭐️💫 4.5分Watercress, peanuts, pickles, crispy pigs ear這味青木瓜沙律同其

⌇L e G a r ç o n S a i g o n“ 🥗 “ Green Papaya Salad ( $ 1 0 8 )- Watercress, Peanuts, Pickles, Crispy Pig Ears“ 🦐 “ Cha Giò ( $ 1 0 8 )- Pork & Prawn Spring Rolls, Nuóc Mâm Châm“ 🐖 “ Cà Phê Sū’a Pork Ribs ( $ 2 5 8 )- Vietnamese Coffee, Condensed Milk Glaze, Picked Radish“ 🐙 “ Ember - Grilled Octopus ( $ 2 8 8 )- Roasted Bone Marrow, Tamarind sauce, raurãm oil“ 🐖 “ Wood Fire-Grilled Okinawa Pork Collar ( $ 2 8 8 )- Lemongrass, Maple Glaze“ 🍍 “ DIY Rice Paper Rolls ( $ 8 8 )- Pineapple, Cucumb

[ Le Garçon Saigon | 灣仔 ]This is not your average Vietnamese restaurant. No Pho or mixed noodles served here! Only highlights the most important part of Saigon cooking: the grill. Chef John Nguyen was brought up in America but he stays true to his Vietnamese roots with his latest restaurant. After being chef at Chôm Chôm and executive chef at Xuan, he takes on a new role as Head of Vietnamese cuisine for Black Sheep and is stationed in Le Garçon Saigon. He told me how every dish on the menu came

識於微時的老友今秋便會移居外地，盡量把握機會，見得一次得一次。今次約埋中學班主任一齊聚聚，地點當然要就老師，在灣仔一帶最合適。最愛日、月、星街，環境寧靜，附近的餐廳皆有水準，就算隨手選一間，都包無死。找來了這家法式越南餐廳Le Garcon Saigon，裝修好有特色，係個好岩feel既地方。先整兩份沙律，打開胃口。茄子沙律清新，但我更喜歡魷魚沙律，魷魚不過韌，吃起來更豐富有層次。豬筋骨一端上桌，就是無盡的香氣。鬆化的豬筋骨吃過不少，但多半是配以帶略帶甜的燒烤汁醬，估唔到伴越南咖啡打造而成既汁醬，會是如斯吸引。旁邊的蘿蔔片，正好來個中和。沖繩豬肉，用上梅頭部位，入口鬆化，加左錢要份米紙，包裹著梅頭、菠蘿、青瓜等，沾些魚露，是在炎炎夏日的最佳食法。或許有些人會覺得吃牛骨髓口感好肥膩，從而錯失了這極品。廚子將八爪魚切片，放在牛骨髓之上，吃時撈勻，又香，口感又豐富，八爪魚當然亦沒有過韌，真的太欣賞呢個組合，好想再來一份。好想坐耐一陣，傾多幾句，所以柯打幾款甜品。燉蛋很滑，焦糖味亦重，我就是喜歡佢去得夠盡。朱古力蛋糕同樣是濃郁，吃甜品本就應該要這樣。斑蘭多士本已好吃，鋪上香蕉片，比想像中更出色

今日黎到食呢到灣仔既legarconsaigon食佢地既既plated menu(逢星期一、二先有）去歡送一位朋友將要移民🥲，岩晒我地幾個唔知叫咩好既fd🤣🤣🤣plated menu（328$）Pho onion soup 呢個係牛骨髓湯，食果時係骨髓𢳂一羹，再搞伴下，係幾特別既個味，但真係好鬼咸，估唔到越南人咁重口味🥹🥹 Banh Xeo呢個係越式烈餅，內裏有d cheese 、蕃茄之類，外層包層生菜一齊食，味道出奇地好！好食！😋8-hour braised beef tongue呢個係今日既主食啦，食落又香又淋，唔差既！Garlic rice炒得幾香，送牛舌一流～Stir fired Vietnamese green幾款菜炒埋一齊啦，同我地大排檔d炒菜差唔多🤣🤣當食完肥膩既正常後清下條脷食甜品啦～Condensed milk flan呢個就正常發揮啦，焦糖味比較重，但重點！！！3個人竟然比得一碟！（應該係平時都係兩個人食開個set😂😂😂)好在佢都知衰，最後送多碟甜品🤣🤣🤣

呢間食越南菜 環境真係好靚🇻🇳菜式都非常之特別😋好推介佢哋個炆牛舌 每一塊牛舌都超厚身 口感軟腍得嚟又爽口彈牙🐮👅再加埋啲特色嘅調味香料醬汁 真係超級惹味 好有特色 幾好食！！

作為blacksheeprestaurants 嘅忠實fans，見到佢岀左星期一二限定嘅PLATED MENU又點可以唔試下！今次就揀左呢間越南野試一試佢。餐廳最近換左新主廚，亦帶黎左啲新菜式。夜晚黎到，人均HKD328就可以食到6款越南菜，仲有平時法國餐廳嘅貴價洋蔥湯，呢道超有驚喜呀！餐廳走法式小餐館嘅風格，燈光昏暗，幾有情調呢~▪️UN SOIR D’ÉTÉ $328 pp1️⃣Pho Onion Soup 呢款越式牛骨髓洋蔥湯 採用左法式洋蔥湯嘅做法~ 飲落牛同洋蔥味道相當濃郁。面頭佈滿焦香芝士，而湯中就有唔少軟淋嘅洋蔥絲同法包，浸腍左嘅法包口感極似油炸鬼。仲可以加埋牛骨髓一齊飲，為湯增添一絲油香，層次更為豐富。家姐阿妹超喜歡呢道！2️⃣Banh Xeo越式番茄芝士煎餅 一上枱超香！外層香脆，內裡包滿芝士，鹹香十足！偶爾咬到酸甜多汁嘅蕃茄，可一添濕潤度 一解油膩感。旁邊仲配有唔少生菜香草，包保有足夠嘅纖維！3️⃣8-Hour Braised Beef Tongue牛舌厚身微爽彈，有幾塊肉質相當軟淋。用上焦牛油魚露、越南芫荌油、香茅青檸油作調味，入口微辣，不過牛吞本身就唔算好入味。最底個幾塊基本

This special menu was for 4-10th April, it probably put them on the regular menu soon. Anyway, let's see how new head chef John leads us to the region of Hue.I really like the wood-fire grilled oyster, it smelled so good, I drank all the sauce. For the Bun Bo Hue, it's a big bowl with a lot of ingredients in there, their thin-cut beef tongue was perfectly cooked, tender enough. I suggest you should taste the original soup first, and then adjust the flavor for more spiciness. The highlight of the