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特別的越南菜
2023-03-06 2886 瀏覽
Sep 今次喺中環食咗一餐美味及精緻嘅越南菜老實講一句裝修超靚不過價錢就真係好貴首先上第一道菜一塊迷你薄餅配上一杯迷你啤酒塊薄餅上面有流心蛋黃再加啲配料同埋煙肉迷你啤酒冇乜特別然後就嚟咗每人一件嘅麵包夾肉入邊最主要就係白同紅蘿蔔片配上鵝肝及豬肉侍應亦都好細心上咗一盤配料盤包含麵包入邊所有嘅材料然後上咗一盤魷魚普普通通再之後就上咗一個紅蝦春卷每人一件春卷以及紅蝦頭佢就用咗紅蝦頭嘅膏擺喺部份用蝦膏做嘅春卷十分鮮甜美味之後就上咗一條魚配上秘製醬汁然後上魚嘅時候條魚油分好重配上醬汁就啱啱好然後再配上一道我認為最好食嘅雞雞皮不單止脆肉亦都十分多雞汁係成餐飯嘅亮點之後就想左一碗生牛肉河粉佢上碗河粉之前俾咗我哋睇一盤生牛肉佢仲問我哋生熟程度我嗰碗就啱啱好不過見到朋友嗰啲就過熟碗湯底就特別好飲然後到咗甜品嘅芝士加桃份量本身已經細㗎啦仲要同朋友一齊分之後就嚟咗一個零下14度嘅雲呢拿吉士蛋糕再配上極級濃嘅朱古力醬其實外貌都好好不過食落去嘅時候質感就真係雪糕同埋吉士嘅中間 未到雪糕太凍又未到吉士太軟認真有啲奇怪不過都OK嘅其實餐飯千二蚊一位除咗隻雞同紅蝦其他材料又未必係真係咁貴如果依個價錢又令我食到唔飽其實
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Sep

今次喺中環食咗一餐
美味及精緻嘅越南菜
老實講一句裝修超靚
不過價錢就真係好貴
首先上第一道菜
一塊迷你薄餅配上一杯迷你啤酒
塊薄餅上面有流心蛋黃
再加啲配料同埋煙肉
迷你啤酒冇乜特別
然後就嚟咗每人一件嘅
麵包夾肉入邊最主要就係
白同紅蘿蔔片配上鵝肝及豬肉
侍應亦都好細心上咗一盤配料盤
包含麵包入邊所有嘅材料
然後上咗一盤魷魚普普通通
再之後就上咗一個紅蝦春卷
每人一件春卷以及紅蝦頭
佢就用咗紅蝦頭嘅膏
擺喺部份用蝦膏做嘅春卷
十分鮮甜美味
之後就上咗一條魚
配上秘製醬汁
然後上魚嘅時候
條魚油分好重配上醬汁就啱啱好
然後再配上一道我認為最好食嘅雞
雞皮不單止脆肉亦都十分多雞汁
係成餐飯嘅亮點
之後就想左一碗生牛肉河粉
佢上碗河粉之前
俾咗我哋睇一盤生牛肉
佢仲問我哋生熟程度
我嗰碗就啱啱好
不過見到朋友嗰啲就過熟
碗湯底就特別好飲
然後到咗甜品嘅
芝士加桃
份量本身已經細㗎啦
仲要同朋友一齊分
之後就嚟咗一個
零下14度嘅雲呢拿吉士蛋糕
再配上極級濃嘅朱古力醬
其實外貌都好好
不過食落去嘅時候
質感就真係雪糕同埋吉士
嘅中間 未到雪糕太凍
又未到吉士太軟
認真有啲奇怪不過都OK嘅
其實餐飯千二蚊一位
除咗隻雞同紅蝦
其他材料又未必係真係咁貴
如果依個價錢又令我食到唔飽
其實亦可選擇好多其他嘅
高級fine dining

👏Dining Experience:
7/10

💰Price:
PETIT VIETNAM WOOD-FIRED JOURNEY $1200 + 10%

📍Address:
Central, Pottinger St, 45號H Code高座SEP Hong Kong19樓

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2023-03-05
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Vietnamese fine dining
2023-02-28 1772 瀏覽
. [🇭🇰香港- 中環 @sep ].初訪 - 香港少見嘅越菜fine dining🇻🇳 一去到就俾個手繪menu吸引左, 每道菜嘅材料連配料都劃晒出嚟🎨總共8道菜, 最愛係”Mekong Springroll” 因為有我最愛嘅紅蝦, 將蝦膏淋係米紙包住嘅炸春卷😍之後仲有Toothfish, 黃油雞, 越南河粉…份量都算多, 但整體未算話好有驚喜🤔.🔻🍽 SEP📌 地址: 中環砵甸乍街45號H Code高座19樓.#tummysreadyatcentral #tummysreadyforvietnamese #tummysreadyforsoutheastasian
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.
[🇭🇰香港- 中環 @sep ]
.
初訪 - 香港少見嘅越菜fine dining🇻🇳
一去到就俾個手繪menu吸引左, 每道菜嘅材料連配料都劃晒出嚟🎨
總共8道菜, 最愛係”Mekong Springroll” 因為有我最愛嘅紅蝦, 將蝦膏淋係米紙包住嘅炸春卷😍
之後仲有Toothfish, 黃油雞, 越南河粉…份量都算多, 但整體未算話好有驚喜🤔
.
🔻
🍽 SEP
📌 地址: 中環砵甸乍街45號H Code高座19樓
.
#tummysreadyatcentral #tummysreadyforvietnamese #tummysreadyforsoutheastasian
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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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    Bravo!
    2023-01-31 1861 瀏覽
    Bravo 👏🏼👏🏼One of my favourite dining experiences lately! SEP is a fine dining restaurant showcasing vietnam cuisine, which locate in central H Code building. Went for this PETIT VIETNAMWOOD-FIRED JOURNEY menu$1200pp - 1.2.3. DZO!pineapple lager + bánh tráng crepe + calamar-PETIT BÁNH Mìnatural yeast dough I foie gras patê I aioli I chá-MEKONG SPRINGROLLXXL carabineros I Dà Nāng shrimp roe I rice paper-FRENCH QUARTER CHILEAN SEABASS shallot I dill I turmeric I kumquat-HÔI AN OLD TOWN POULETdry-ag
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    Bravo 👏🏼👏🏼
    One of my favourite dining experiences lately!
    SEP is a fine dining restaurant showcasing vietnam cuisine, which locate in central H Code building.

    Went for this PETIT VIETNAM
    WOOD-FIRED JOURNEY menu
    $1200pp

    - 1.2.3. DZO!
    pineapple lager + bánh tráng crepe + calamar
    -PETIT BÁNH Mì
    natural yeast dough I foie gras patê I aioli I chá
    -MEKONG SPRINGROLL
    XXL carabineros I Dà Nāng shrimp roe I rice paper
    -FRENCH QUARTER CHILEAN SEABASS shallot I dill I turmeric I kumquat
    -HÔI AN OLD TOWN POULET
    dry-aged HK 3 yellow chicken I galangal
    -BÚN BÒ HUÊ 2.0
    lowa 44 farms black angus I lemongrass bouillon optional
    -WOODFIRED SEASONAL FRUIT tottori pear | longan honey | lemon leaf
    -14°C DALAT FROZEN CHOCOLATE
    roasted hazelnut I 72% Vietnamese chocolate
    - TRAIN STATION FRITTER

    I always couldn’t relate vietnam food to fine dining experience, but Sep proves me wrong, every dishes was exquisitely made, not only beautiful but also delectable!
    I definitely had a great journey on my palate!

    We especially loved the seabass and chicken. The seabass was extremely tender, and the sauce was so so good! We totally had foodgasm for this dish!😂 The chicken was mindblowingly good too, the skin was insanely crispy and the meat was so juicy! Love it so much! I was hoping I could pair it with rice tho 😂
    As a banhmi fan, I love this banhmi so much and I hope I could have refill! 😆
    The spring roll was such a show stopper, by adding the brain juice of the carabineros, totally enhanced the flavour!

    Love the fritters (sth like churros) from the dessert, they have changed the menu to seasonal fruit, but somehow they let me keep the fritter which is shown on their old menu from ig, so thoughtful of them.

    Overall, I enjoyed every dishes from starters to dessert, the environment was nice, the service was superb, it was definitely on a pricey side, but I think it was a pleasant dining experience and worth to try.

    Around $1400 (including 3 classes of wine, 3pax)
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    116
    越式炭火 Fine Dining
    2023-01-16 4184 瀏覽
    近來咩型式既餐飲都趨向走Fine Dining路線，連以往大家會覺得是經濟抵吃的越南菜也走上這極致的一面。說的是最近開業不久的 SEP，走的正是越式炭火燒文化，配合精緻的法式料理手法，將越南菜推上 high end。店裡主打炭火燒，特別訂製了以炭火燒烤的爐具及人手砌的磚爐，令人未品嚐已率先感受到餐廳的炭火燒飲食文化，大廚更特地準備了不同柴木來烹調，務求每款食物都能配上適合的煙燻香氣。餐廳提供一個八道菜既Petit Vietnam Wood-fired Journey Menu，首先端來的是開胃的餐前小食 - 1.2.3. DZO!，分別是pineapple lager，banh trang crepe 及 squid，一杯只有一口的老虎啤，但卻充斥著pina colada味，小巧有趣，勾起了食慾，接著吃惹味既小薄餅及香口既炸魷魚，這份餐前小食又的確份量十足。第一道就是苗子愛吃的越式法包 - SAIGONESE BÁNH MÌ，餐廳特地做得細小，不但方便，更不會太飽，而且以自己製作為概念，玩法十足。雖然只是頭盤，但當中已迎來了荔枝木燒烤的豬頸肉，同時塗上chili jam及鵝肝醬，再夾入
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    近來咩型式既餐飲都趨向走Fine Dining路線，連以往大家會覺得是經濟抵吃的越南菜也走上這極致的一面。說的是最近開業不久的 SEP，走的正是越式炭火燒文化，配合精緻的法式料理手法，將越南菜推上 high end。店裡主打炭火燒，特別訂製了以炭火燒烤的爐具及人手砌的磚爐，令人未品嚐已率先感受到餐廳的炭火燒飲食文化，大廚更特地準備了不同柴木來烹調，務求每款食物都能配上適合的煙燻香氣。
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     餐廳提供一個八道菜既Petit Vietnam Wood-fired Journey Menu，首先端來的是開胃的餐前小食 - 1.2.3. DZO!，分別是pineapple lager，banh trang crepe 及 squid，一杯只有一口的老虎啤，但卻充斥著pina colada味，小巧有趣，勾起了食慾，接著吃惹味既小薄餅及香口既炸魷魚，這份餐前小食又的確份量十足。
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     第一道就是苗子愛吃的越式法包 - SAIGONESE BÁNH MÌ，餐廳特地做得細小，不但方便，更不會太飽，而且以自己製作為概念，玩法十足。雖然只是頭盤，但當中已迎來了荔枝木燒烤的豬頸肉，同時塗上chili jam及鵝肝醬，再夾入醃漬蘿蔔片及札肉的，苗子確是非常喜歡。
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     緊接而來的是MEKONG SPRINGROLL，用上XXL 既西班牙紅蝦，蘸上脆炸漿來炸，炸得外層鬆脆內裡幼嫩，再裹上粉皮，層次十足，將蝦頭膏擠出同吃，相當惹味。
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     繼續海鮮的份兒，就是招牌的FRENCH QUARTER CHILEAN SEABASS。大廚以蕉葉包著來燒，燒至焦燶，裡面的卻依然嫩滑，蘸上香濃既檸檬刁草香檳牛油白汁，鮮香十足。
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     好戲一浪接一浪，HÔI AN POULET送來，如薯片般香脆的雞皮下，是非常嫩滑而肉味香濃的肉質，很久未吃過如此高質的燒雞了。
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     店中的另一招牌非BÚN BÒ HUÊ莫屬，經大廚既調製下，變成一碗獨特有特式的牛肉粉，濃郁的牛骨香茅清湯以大水煲盛著，在客人面前煮滾後撞入粉中，再將早已切成薄片的黑安格斯肉眼逐片放入滾湯中，送到客人面前吃就剛好是半熟了，十分滋味。
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     吃過熱湯粉後，即準備食甜品了，先是-14oc DALAT FROZEN CHOCOLATE，棒子朱古力味非常香濃，小小一口清清味蕾，適合不過。
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     最後的甜品就是苗子最為喜愛的TRAIN STATION FRITTERS了，雖然是有點油，但班蘭味香濃，沾上特製的椰子醬，非常好吃。
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     相當滿意是晚的食物，不過未吃到其招牌的煙燻牛肋肉，又是時候相約朋友再次到訪了。
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      $1400 (晚餐)
      推介美食
      • TRAIN STATION FRITTERS
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      Refined Vietnamese
      2023-01-15 1228 瀏覽
      Dinner. Vietnamese restaurant with state-of-the-art wood-fire oven.Very spacious main dining area with 3 private rooms seating 6-8. Some seats at the bar counter overlooking the open kitchen - to be used as chef’s table later on.Turned out chef was an artist as well, as he did the drawings of his dishes on the menu. 2 set menus to choose from; picked the longer one for $1680 pp. Considered adding $480 for a 3-glass wine pairing but just went for a glass of burgundy white. Wine list not bad.Tray
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      Dinner. Vietnamese restaurant with state-of-the-art wood-fire oven.
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      Very spacious main dining area with 3 private rooms seating 6-8. Some seats at the bar counter overlooking the open kitchen - to be used as chef’s table later on.
      Turned out chef was an artist as well, as he did the drawings of his dishes on the menu.
      2 set menus to choose from; picked the longer one for $1680 pp. Considered adding $480 for a 3-glass wine pairing but just went for a glass of burgundy white. Wine list not bad.
      Tray of different sauces, including lemon aioli, fish sauce, spicy lime sauce, shallots and lime etc.
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      Manager seemed to have taken great heed to my warning that I was allergic to spicy things.
      Here’s what we had.
      Appetizers:
      -miniature pineapple lager with coconut foam. So cute!
      -lightly crispy rice paper cracker layered with mullet roe and lemongrass satay.
      -Deep fried Calamari
      -扎肉 made with Yamato pork- to be dipped in the fish sauce.
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      Barbecued Iberico pork secreto (ie thin cut of meat hidden on the side of the thick neck). On the side: sweet n sour sauce with pineapple and lemongrass. Liked the marbled texture. Quite juicy and tender. Went very well with the sauce.
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      Grilled clams from Nha Trang with scallions and roasted peanut.
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      Carabinero shrimps carpaccio and Taiwanese yam wrapped in crispy rice paper. Served with Vietnamese shrimp roe inside the shrimp head. Hint of lemongrass. On the side: sea grapes and greens as palate cleanser.
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      Seabass topped with chives wrapped in lemon leaves. Fish stock sauce with champagne, shallots, dill and turmeric. Quite a big serving.
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      Yellow chicken dry-aged for 48 hours. On the side: Green papaya salad; and a bowl of shallots with lime, black pepper and salt. Loved the super crispy skin and tender but chewy texture. Chef explained that the chicken was in the oven at 650 degrees.
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      Korean ribeye cap in rice noodles.
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      On the side: banana blossom salad and donut. Donut was much softer than the Chinese 油炸鬼. Extra on the house: deckle (牛白肉) ie the fatty connective tissue near the heart.
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      Ate together with the ribeye; interesting contrasting textures. The noodles could be softer. Soup had been cooked for 36 hours with beef bones etc. Hint of lemongrass. Loved the soup but PickyEater thought the flavors were too intense.
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      Dessert: Vietnamese 64% Chocolate IceCream.
      Pandan churros. Served with coconut sauce. Again, much softer than expected.
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      In summary: enjoyed chef’s interpretation of Vietnamese cuisine with the wood fire element. Lovely mix of flavors. Interested to return and try other grilled/oven dishes like the smoked wagyu tongue and ribs. Impeccable service- as expected from the lai sun group.
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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