Olive, Greek & Middle Eastern (已結業)

part 2 - foodShrimp really spicy, portion just fit for ladies. the spice used in the bread was special & pleasant. Overall food was a bit saltyIt'd be even better if they played Greek music. 繼續閱讀

一段日子沒來圓方Roof Garden，難得轉職廣州的友人訪港，決定一聚於此。　繼承了前身Malouf's影子，圓方Olive比SOHO店有著較濃的中東風情，紅與錄撞金的是大主題，細節位也安排得直，如樓梯間設水煙壺，別緻迷人。最難得是華麗中不少清雅，尤其是日被安排就坐樓項，午間陽光徐徐投射進清靜場佈，環境十分怡人，絕對值滿分。　外藉侍者的招呼亦貼心有禮，相比下食物是較普通一環，也許與口味不慣有點關係，然而收費比預期平多了：Express lunch入門價只需$78，如是選2/3 course午餐則$98/$128，比晚市相宜許多。其實選擇很有限，是日4人基本上將午餐餐單全試了：　Turkish style pizza with Lamb, Pine nuts & haloumi在樓下見人家的薄餅狀甚誘人，馬上就來一個，兩款口味中聽侍者推介選了羊肉的。羊肉混合希臘芝士味道幾吸引，配上香口松子是棉上添花，再添加乳酪醬更有中東/希臘風味；薄餅本身則充滿麵粉香，但一點不脆身，吃來有餡餅感覺，加上實在是膩，大家吃了一件就開始推搪。隨Pizza送一份Spicy fried potatoes，香口微辣的薯粒甚有薯香，反而更為搶手呢!　Fennel, lime & sumac roasted Salmon with sweet potato skordalia & cucmber-radish salad份量不小的橙紅的三文魚扒，煎至外香脆內柔嫩，簡單配上茴香、青檸已經挺可口；墊底還有甜薯蓉及沙律，自然清淡中見豐富，吃不慣中東風味的人也會接受得來。　Lamb & vegetable moussaka with tomato mint & Feta Salad乍看以為是千層麵，實際吃下去也與Lasagna很相似，只是茄子薄片取代了麵粉片，而芝士混合的對象也由豬/牛肉改成羊肉，中東風情央然。不過坦白說，喜歡吃羊肉與茄子的我，也覺得傳統的Lasagna更好吃。　Lebanese style cabbage filled with lentil-rice pilaf, caramelized onions & tomato以生椰菜包裹圓圓的中東米粒，以及洋蔥、蕃茄等，再加上乳酪醬，組合出來的口味非常特別，但我不懂欣賞，老公更索性棄戰......　綜合一下，主菜部份有好有壞；幸而幾個甜品均精緻又有水準，令人吃得滿意：　Honey-yoghurt panna cotta with saffron poached pear & persian fairy floss摻了蜜糖味的乳酪味奶凍，本身已有雙重滋味，加上質感柔滑可喜；再加上甜美的煮梨及精巧的糖絲，更顯得口味豐富而多變，推介!　Fresh Fruit with Pistachio halva繽紛豐富的果盤，特別是加入無花果、軟皮葡萄等特色水果，增添風味；而除了賣相悅目，當中水果更是新鮮美味，清甜可喜，也屬推介!　Rich Chocolate Tart with Turkish delight見名經已令人暗喜，見其精緻賣相更是令甜魔興奮莫名：撻身部份十分輕薄香脆，中心部份則潤澤有致，質感十分對辦，可惜只是甜味太重太重，蓋過了朱古力味，情況就如伴碟的turkish delight。如能不依傳統，減低糖分，定必美味許多啊!　最後的甜品為一頓加分不少，是頓非常滿足的午餐，捐了$1善款(dining concepts旗下所有餐廳，都有此安排)+作東請了友人，也才人均百多元，是物有所值的經歷。下次再找機會試試場內新開的Cafe Iguana吧~　P.S.是日忘了帶相機，感激友人借出相機一用，慶幸效果還不錯! 繼續閱讀

這裡從前是Ma Louf，似乎是本地人吃不慣黎巴嫩口味，易了做Olive，同集團經營裝潢沒變。已過午市，錯過了吃神奇三文魚的時機，只好叫些地中菜（中東）小吃風味Mezza，分別是芝士小酥餅炸Cheesy Filo Briouts、Saganaki grilled、Turkish Style Pizza's及Lamb Kofta。Cheesy Filo Briouts,小酥餅炸得酥化不油，酥皮下是薄薄香葉味芝士餡，酥香味道好，而乳酪是混有黑水欖粒及香草的，酸而帶幽香，吃完會令人開心的味道。Saganaki grilled是常見於希臘菜頭盤的軟芝士，芝士焗前已灑上麵粉粒，出到來的效果是軟熟又脆，帶薄薄奶酪香，非常易入口。最後的Lamb Kofta是浸在番茄醬的羊肉丸子，羊肉混入小茴、孜然但不搶肉味，是技術來的，吃完留有很深層味道，別處不易吃到，雖然吃到一額汗，也死命的清得幾多得幾多。期間，見到大廚Michael，跟他寒暄了幾句，談了近況又介紹了一些新菜，也是時候找另一位朋友來認真試菜。更詳盡的文章分享@http://foodxfile.blogspot.com/2009/09/blog-post_6894.html 繼續閱讀

突然好想吃中東菜 , 又想找間坐得比較舒服 , 最後決定了來 Elements 這間 . 數個月前不是來看電影 , 也沒有想過來這裡吃飯 . 人流不多 , 基本上不訂檯也可以 . 不知是否早呢 , 只有一兩檯的客人 , 看來也是做外國人的生意比較多 . 裝潢好靚 , 好有中東 feel , 坐得又舒服 . 服務員大多也是中東人 , 看他們的樣有些 cool , 但原來好有禮貌 . 餐廳分兩層 , 一樓主要是飲野 , 吃飯就在二樓 . 我們各叫了一杯飲品 , 我叫了 Torres de Casta , 其實是紅酒, 但顏色比一般的淺好多 , 有些像蘇打水 , 但飲下去 , 味道和紅酒是一樣 , 好清香 .本來只叫 3 個主菜再加小吃 , 最終還是叫多了 , 有 Mezze , Calamari, Tagine , Chicken , Mixed Green Salad. Mixed Green Salad , 個汁有些少酸 , 份量也不是太多 , 普普通通 . Tagine , 其實是海鮮飯 , 海鮮好新鮮 , 蝦又大隻 . 朋友說個飯好重印度香料味 , 不好吃 , 但我自己又覺得可以 . Chicken , 是串燒 , 燒得剛剛好 , 不會太乾還有汁滲出來 , 好味 .Calamari , 是魷魚和薯茸一起焗的 . 魷魚好爽好彈牙 , 配紅酒吃一流 . 這間餐廳好早就打烊 , 22:30 左右 , 不過 , 走的時這候看見一樓和外面還有客人 , 可能只是先關廚房 . 看見有人吸水煙 , 有興趣的話 , 也可以試下 . 繼續閱讀

Although a tropical storm was fast approaching, there was plenty of sunlight all around. Ignoring the weather forecast, I took my friend to somewhere we can relax and enjoy our lunch under some natural sunlight. I picked Olive, Greek & Middle Eastern at Elements because I know it is located on the open podium level (Civic Square) whereby there are some outdoors seating available. Although it was a sunny afternoon without any rain, it was rather windy, so we decided to move indoors. Honestly, I was glad that we ended up eating indoors because I found the atmosphere and ambiance very nice indeed. The main dinning area is on the second floor with a very soft and mild earthy color tone. Vast windows are installed on the left, letting plenty of natural sunlight to absorb the whole area. We got the window seats overlooking the podium.The decor of this place is of modern Mediterranean, with an earthy tone to it. The natural sunlight along with the brown and green color scheme provided me with a relax sensation. I rarely spend so much space describing the atmosphere of a restaurant but I do like the environment here (on an early afternoon during the weekend with less people obviously). Ambiance is great but the seat itself is not that comfortable because it seems rather too soft and too low relative to the height of the tables. Apparently they only offer set lunches of either 2 or 3 courses. Although there were many selections to choice form, we both found something we wanted to try.(1) Chicken threads with walnuts, French beans, coriander, Egyptian fried eggWhen I first saw the name of the dish, the first thing that I noticed was the reference to Egyptian fried egg. What exact is a Egyptian fried egg? Turned out it was just a normal egg with some special sauce. For some seasons, I was not sure how it was being fried because it seemed to be it was just being boiled. Nonetheless, it was interesting to have such presentation for a salad and I actually enjoyed it very much. The sauce was not too strong and not too creamy either, a refreshing summer starter. More diced tomatoes would give the dish more colors and maybe a more refreshing sensation.(2) Moroccan chickpea soup, sauteed school prawns, harissa oilMy friend order this soup and according to her, it was pretty good. When we first ordered, I wondered what exact does "school" prawns mean and from the prawns in the soup when served, it means "tiny" prawns. It is actually a type or category of prawns averaging 10g and 9cm in length. Something new to learn everyday!(3) Cabbage leaves stuffed with jewelled cracked wheat on honey-ginger tomato sauce and goat cheese creamA long name for a dish indeed. I really liked its presentation with all the ingredient wrapped inside the cabbage leaves dome. (note: the cabbage leaves were rather elastic and required some skills to cut through it with the provided knife). In terms of taste, I could not really identify the honey-ginger tomato sauce that was supposed to be mixed together with the cracked wheat. Maybe it was supposed that subtle. The sauce which I recognized was more like Porcini mushroom than honey-ginger tomato sauce. If it was indeed Porcini mushroom sauce, it was a good combination with the jewelled cracked wheat which tasted like Italian risotto. I am not an expert in Greek and Middle Eastern cuisine but I am pretty sure it was a fusion dish which I did enjoy, maybe because I like to try new things all the time. Humm ... I wonder of what origin this dish derived from ... Greek? Turkish?(4) Lamb and Vegetable moussaka with a tomato mint and feta saladI had to check up what moussaka means because I had no idea and the way it was served was not of our expectation. According to wikipeida: "In the Arab world, moussaka is a cooked salad made up primarily of tomatoes and eggplant, similar to Italian caponata and is usually served cold as a mezze dish." Apparently it wasn't served cold. So I continued my research. It turns out "Turkish moussaka, unlike the Greek version, is not layered. Instead, it is prepared with sautéed eggplants, green peppers, tomatoes, onions, and minced meat." Now we are talking! The moussaka that was served contained plenty of minced lamb which was very tasty. I wasn't sure if there was any eggplant because I only got a small portion from my friend to try but I liked it. Again, I have no idea how this dish is suppose to taste like in the traditional way but all I know is that I liked it and I think it can be a great comfort food!(5) Rich Chocolate tart with Turkish delightThere was no particular surprise from the chocolate tart but the buttery cream on top was interesting and rather refreshing. It contained herb taste commonly used in middle eastern dishes. I could not name the flavor but the cream certainly did not taste like normal cream. The Turkish delight was very sweet as it should be but not really my cup of tea. Presentation was pretty nice in my opinion. On a negative note, the dessert was served when I was still having my main course!! Those junior staff require more training indeed. The manager did come to apologize soon after but I was very surprised that the junior staff who delivered the dessert attempted to shove the plate onto the table even when my existing plate took most of the table space already.(6) Turkish CoffeeI consider the Turkish coffee one of the highlights of the day. The staff informed us that the coffee would be very strong and his warning only made me want the coffee even more. The way it was served was rather interesting as well. The coffee was heated / brewed in a copper pot and poured into a tiny transparent Turkish style glass right at the table. The coffee flavor was strong and it contained traces of sweetness to it. I think a bit of sugar was added to the boiling / brewing process. Overall a very nice and smoothing coffee to be enjoyed after a relaxing meal. Not sure if it was prepared in the traditional way but the sweetness somehow lowered the intensity of the flavor in my opinion. Not as strong as I expected it.Like: * Wonderful decor with natural sunlight * Turkish version of Lamb Moussaka was good, something new to me * Turkish coffee (stronger would be better)Dislikes: * height of the seats relative to the table * Inexperienced junior staff (the word junior sowhat describe the inexperience aspect of the staff but not with such basic rules) - Manager was quick to apolize and that was good.Original Blog: http://jason-bonvivant.blogspot.com/2009/07/olive-greek-middle-eastern-elements.html 繼續閱讀