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好友為慶祝和我相識20載,特意訂了這間私人精緻素菜一起享用小女子甚少食private fine dining,是次還要在工廈內食到藍帶廚師精心主理的餐膳,每碟菜也令人既期待又驚喜。先介紹環境,是晚共3張二人檯加上另一拉門的私人空間內有張長檯可供較多人坐的。空間感很足夠,裝修亦很有格調。是晚menu請看圖為免劇透太多,不會仔細介紹各款菜了,加上每月餐牌也不同,既然選的private fine dining 便享受信任廚師的精選吧第一道菜以撻和泡芙做出咸點前菜是有心思又驚喜的;麵包籃每款麵包都非常好味,自家製“牛油”我很喜歡;用菇菌類製作的串燒也很驚豔;“牛扒”也出色基本上部分我平日不吃的配菜或豆類,廚師的廚藝也令我不得不每項細味品嚐。唯一我本人自問很好甜品,但最尾最尾一件甜品實在太甜,甜度似歐洲那些極甜,我覺得一般。其餘每份餐點都精緻有心思又美味。由於冷氣比較凍,記得帶外套披肩。如果有熱湯或熱茶更佳這餐廳作為慶祝之用絕對夠用,拍拖週年結婚週年最適合。作為慶祝20年友誼簡直完美。
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好友為慶祝和我相識20載,特意訂了這間私人精緻素菜一起享用

小女子甚少食private fine dining,是次還要在工廈內食到藍帶廚師精心主理的餐膳,每碟菜也令人既期待又驚喜。
先介紹環境,是晚共3張二人檯加上另一拉門的私人空間內有張長檯可供較多人坐的。空間感很足夠,裝修亦很有格調。
是晚menu請看圖

為免劇透太多,不會仔細介紹各款菜了,加上每月餐牌也不同,既然選的private fine dining 便享受信任廚師的精選吧

第一道菜以撻和泡芙做出咸點前菜是有心思又驚喜的;麵包籃每款麵包都非常好味,自家製“牛油”我很喜歡;用菇菌類製作的串燒也很驚豔;“牛扒”也出色
基本上部分我平日不吃的配菜或豆類,廚師的廚藝也令我不得不每項細味品嚐。
唯一我本人自問很好甜品,但最尾最尾一件甜品實在太甜,甜度似歐洲那些極甜,我覺得一般。
其餘每份餐點都精緻有心思又美味。
由於冷氣比較凍,記得帶外套披肩。如果有熱湯或熱茶更佳

這餐廳作為慶祝之用絕對夠用,拍拖週年結婚週年最適合。

作為慶祝20年友誼簡直完美。

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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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2021-09-08
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$600 (晚餐)
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2022-01-16 14 瀏覽
素食並非如大家想的只有菜、菜、還是菜😆。素食都可以登大雅之堂,可以成為Fine dining。 這間隱藏於觀塘商廈的素食studio,只接受預約,只做晚市。今日是因為最近的防疫安排才由最初的晚餐轉到午餐。推開白色大門後,發現另一世界,全場只有三張枱和一間應該係VIP room (我估),裝修以簡單黑白tone為主。 Menu已經訂好,通常一個月會轉一次,8道菜絕對夠飽。大家留意以下餸名都是素食的🤪,頭盤是魚子芝士cream puff 配蝦多士,泡芙內的醬很特別(我忘記了介紹的材料),蝦多士QQ的,口感十足。接著自家製麵包set,酸種麵包(原味和蕃茄芝士)及腐乳麵包條配自家製海鹽牛油和用菇製成的素鵝肝醬;接著是色彩繽紛的紫菜卷,底層脆卜卜紫菜配以椰菜花加煙燻紅蘿蔔和熱情果醬,配搭新穎,味道可口,素龍蝦湯不論顏色和味道都很豐富,內有藏紅花(飲完都好飽)。跟著是炸蠔,菇外層加上紫菜及麵包糠炸,配沙律醬,炸得很香脆,沒有半點油,口感和味道都很像真炸蠔🤣。之後是傳統的culugiones(在網上查了一下,culugiones是一種釀餡的傳統面食),外型很美,4件dumping中間配以切碎的紫蘇葉
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素食並非如大家想的只有菜、菜、還是菜😆。素食都可以登大雅之堂,可以成為Fine dining。


這間隱藏於觀塘商廈的素食studio,只接受預約,只做晚市。今日是因為最近的防疫安排才由最初的晚餐轉到午餐。推開白色大門後,發現另一世界,全場只有三張枱和一間應該係VIP room (我估),裝修以簡單黑白tone為主。

Menu已經訂好,通常一個月會轉一次,8道菜絕對夠飽。大家留意以下餸名都是素食的🤪,頭盤是魚子芝士cream puff 配蝦多士,泡芙內的醬很特別(我忘記了介紹的材料
),蝦多士QQ的,口感十足。接著自家製麵包set,酸種麵包(原味和蕃茄芝士)及腐乳麵包條配自家製海鹽牛油和用菇製成的素鵝肝醬;接著是色彩繽紛的紫菜卷,底層脆卜卜紫菜配以椰菜花加煙燻紅蘿蔔和熱情果醬,配搭新穎,味道可口,素龍蝦湯不論顏色和味道都很豐富,內有藏紅花(飲完都好飽
)。跟著是炸蠔,菇外層加上紫菜及麵包糠炸,配沙律醬,炸得很香脆,沒有半點油,口感和味道都很像真炸蠔🤣。之後是傳統的culugiones(在網上查了一下,culugiones是一種釀餡的傳統面食),外型很美,4件dumping中間配以切碎的紫蘇葉,個人來說這個餡料在味道上不及之前的幾道菜。Chef很細心
,主菜與甜品之間來一柸homemade香料橙汁 refresh一下。

甜品令我非常驚喜,spiral蘋果顧名思義是旋轉的蘋果。如何做到呢?他們將整個蘋果削成一條薄片,再重新卷成蘋果型狀煮,墊以酥皮。嘩!真係好薄好好味,這個甜品真的很考廚師的手藝(那片蘋果真係好長好長
),香蕉雲呢拿雪糕同樣出色,令人喜出望外!

服務員會為每一道菜作詳盡介紹,很細心。他們上菜的碗碟都很講究,有些更是跟本地陶瓷藝術家合作,將素食與藝術融為一體。如果喜歡飲酒的,可以試下他們的vegan wine。順帶一題,他們當場可買自家製麵包。

這裡絕對令你對素食改觀,甚至從此愛上vegan!
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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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2022-01-15
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2021-08-12 841 瀏覽
Dinner for 2. Full payment of $630 pp required upon reservation. 3 tables in total, seating approx 12 ppl. We were seated in the inner room with sliding doors, which could probably be transformed into a private room. $100 corkage, but we didn’t byob anyway since PickyEater was detoxing. 3 choices of organic wine, but only sold by the bottle. However they did have an opened bottle of Pinot in the fridge and offered some for me to try. Reminded me of ribena.First to come were a smoked carrot puff
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Dinner for 2. Full payment of $630 pp required upon reservation. 3 tables in total, seating approx 12 ppl. We were seated in the inner room with sliding doors, which could probably be transformed into a private room.
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$100 corkage, but we didn’t byob anyway since PickyEater was detoxing. 3 choices of organic wine, but only sold by the bottle. However they did have an opened bottle of Pinot in the fridge and offered some for me to try. Reminded me of ribena.
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First to come were a smoked carrot puff and mashed potato tart/cup with fermented grape. Very crispy. I liked.
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Next was a selection of bread: sour dough, potato focaccia, bread sticks with
sweet corn and fermented tofu. Focaccia was impressive: crispy crust, soft middle, fragrant with olive oil. Very enjoyable even without the vegan butter.
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Then came a dish resembling 賽磅蟹: which was actually shredded coconut marinated with dashi and a pumpkin “egg yolk”. Very creative. Normally not a fan of coconut but I loved this marinated one: soft texture; coconut taste was very mild.
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Lotus root came next, stuffed with Japanese 淮山 and tofu. 羅望子 (tamarind) sauce at the bottom. Tamarind is usually used in Thai dishes; the sauce tastes sweet and tangy. Reminded me of cranberry sauce. (Picky Eater didn’t agree.) Anyway, it was a nice combination. Our second favorite dish of the night.
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Our favorite dish was the charcoal grilled mushroom 猴頭菇, glazed with a water melon reduction, served in skewers. Looked, smelt and tasted like char Siu. Loved.
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Next was the steak look-a-like made with jackfruit and 杏花菇絲. Sauce was made with tea. Chopped asparagus and edamame on the side. Granted, when cut open with the knife, texture felt a bit like steak, esp with the strands sticking out. However didn’t quite like the taste and texture. Not a fan of jackfruit. The Korean pepper on the side was SO hot, PickyEater nearly burst into flames.
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We welcomed the palette cleanser, which was cucumber sorbet with lemongrass foam. Very refreshing.
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This was followed by 3 desserts.
Ginger IceCream with yuzu mouse. Nice.
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法式軟糖 with mango and pepper and 陳皮米通.
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Owner came to check on us and we expressed our appreciation of the char siu skewer and the coconut. Owner explained the menu changed monthly and it would be unlikely that we would experience the same dishes next time. That seemed to require a lot of creativity and I started wondering about what exciting dishes I missed from the previous menus.
In summary: passionate young chefs with a lot of creativity. Try!
P.S. nearly PKed in the lobby over the long bar on the floor when heading towards the lift. Be careful.
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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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2021-06-23 1801 瀏覽
A unique, innovative and sophisticated vegan gastronomic dining experience. Their 8-course modern vegan menu challenges your palate and breaking the boundary of conventional perception of vegan cuisine. What looks like a Chinese sweet dumpling (湯丸) is actually a savory clam chowder made into a mouthful of bursting sensation. Served in a box filled with tea smoke to add a bit of drama. All the senses got stimulated with umami. The accompanying beautiful fried flower which has a creamy ‘parmesan’
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A unique, innovative and sophisticated vegan gastronomic dining experience. Their 8-course modern vegan menu challenges your palate and breaking the boundary of conventional perception of vegan cuisine.
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What looks like a Chinese sweet dumpling (湯丸) is actually a savory clam chowder made into a mouthful of bursting sensation. Served in a box filled with tea smoke to add a bit of drama. All the senses got stimulated with umami. The accompanying beautiful fried flower which has a creamy ‘parmesan’ filling is one delicious art piece. The passionfruit gel adds much freshness that cleverly balanced all the flavors.
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A warm bread basket always put a smile on my face. Their sourdough and soft buns are of course vegan. Sourdough is excellent with great fermented aroma, would’ve loved them toasted with a crispy crust. The kale and mango bun is a pleasant surprise, the bun has a bouncy texture with a pesto like filling with distinctive herbs aroma.
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Starring the humble jicama and aubergine yet presented in such a sophisticated way, it’s a dish created to utilize the aubergine trimmings from the main course (will get to that) so nothing goes to waste! Paper thin slices of jicama is so light and crunchy wrapping the smooth aubergine purée served with a tamarind sauce and sichuan pepper oil to lift the flavor with a kick.
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A funky reimagination of traditional Cantonese shrimp roll (炸蝦卷). I can say this tasted even better than the real thing with real shrimp! The flavor and texture are extraordinary, very bouncy and springy with a ultra thin tofu sheet wrap. The shrimp umami is so authentic that I can hardly believe there’s no shrimp in it. The eye catching strawberry gel, sakura powder and hibiscus mayo are not there just for the fancy color, they offer a sharp tangy relief to balance the greasiness.
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Radish tart, sounded quite boring but it’s actually inspiring. Radish finely cut into paper thin sheets then roll it back into a cylinder for cooking. It’s well marinated but the natural radish sweetness is the highlight. The fine layers adds much crunch to the ordinary radish. A pastry base completes this intricate ‘tart’ and served with a blood orange 7-spice sauce that gives sour and kick of spice. A genius elegant take on a humble radish.
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Remember the aubergine purée earlier, it was the trimming segments from this aubergine while making space to stuff with tofu. The carefully crafted aubergine is braised with stuffed tofu, dressed in a delicious punchy black bean sauce. It’s an extraordinarily delicious edible craft.
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Black rice ice cream with crisp, and popped rice adding crunch. The final mini lemon verbena dough ball is quite sharp as a final palate cleanser but would’ve liked the dough to be crispier. The dough ball feels more like chinese fried buns with a lemony custard filling.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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等級4
459
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2021-01-31 2045 瀏覽
即叫即炒港式小炒王 唔講以為係中菜館?其實係一間純素private kitchen無錯 所有菜式都是純素 無肉無蛋好欣賞廚師的心思用純素還原經典小炒口感同味道 非常有驚喜每碟上枱時都仲不停出煙 真即叫即炒!比好多酒樓中餐廳更有鑊氣更出色呢個pop-up lunch只做今個周末 太可惜希望會再推出等更多人食到!咕嚕肉 $88酸甜醬汁非常正宗 而且balance得好好惹味又唔會過酸 個肉做得超似有足夠韌度似豬肉 勁似肉質裡面個種筋唔知點形容但真係好好食認真好食過好多酒樓的咕嚕肉!椒鹽鮮魷 $68又係做得超似超出色其實係炸菇但個椒鹽調味勁香勁惹味炸粉薄而且極鬆脆 但一點都唔油膩越食越上癮!羊腩煲 $108羊腩用上猴頭菇代替 雖然口感沒有很似羊腩但佢更索味又juicy 我覺得正過羊腩喎個醬汁好重南乳味 支竹蘿蔔索哂汁又係勁好食而且又係熱辣辣上枱 香噴噴又惹味
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即叫即炒港式小炒王 唔講以為係中菜館?
其實係一間純素private kitchen
無錯 所有菜式都是純素 無肉無蛋
好欣賞廚師的心思用純素還原經典小炒口感同味道 非常有驚喜
每碟上枱時都仲不停出煙 真即叫即炒!
比好多酒樓中餐廳更有鑊氣更出色
呢個pop-up lunch只做今個周末 太可惜
希望會再推出等更多人食到!
咕嚕肉
$88
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咕嚕肉
$88
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咕嚕肉 $88
酸甜醬汁非常正宗 而且balance得好好
惹味又唔會過酸 個肉做得超似
有足夠韌度似豬肉 勁似肉質裡面個種筋
唔知點形容但真係好好食
認真好食過好多酒樓的咕嚕肉!
椒鹽鮮魷
$68
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椒鹽鮮魷
$68
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椒鹽鮮魷
$68
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椒鹽鮮魷 $68
又係做得超似超出色
其實係炸菇但個椒鹽調味勁香勁惹味
炸粉薄而且極鬆脆 但一點都唔油膩
越食越上癮!
羊腩煲
$108
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羊腩煲
$108
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羊腩煲 $108
羊腩用上猴頭菇代替 雖然口感沒有很似羊腩
但佢更索味又juicy 我覺得正過羊腩喎
個醬汁好重南乳味 支竹蘿蔔索哂汁又係勁好食
而且又係熱辣辣上枱 香噴噴又惹味
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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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推介美食
咕嚕肉
$ 88
咕嚕肉
$ 88
椒鹽鮮魷
$ 68
椒鹽鮮魷
$ 68
椒鹽鮮魷
$ 68
羊腩煲
$ 108
羊腩煲
$ 108
等級4
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❀ Sow Vegan #觀塘 ❀❗️藍帶素食私房菜 超高水準極有驚喜❗️——————————————————10月嘅生日飯嚟到觀塘呢間素食私房菜🤣(拖延症發作),直到而家都仲好impressive!其中一位主廚曾經修讀過藍帶,概念係用素食整出各種精緻高級嘅菜式,每道菜各有獨特嘅口感味道,非常出色!餐牌每個月都會更換,保持新鮮感,絕對係會想不停再訪嘅餐廳👍🏻餐廳裝修亦非常簡約鮮明,成間餐廳只有三張枱,非常闊落,連清潔用品都係用上Aesop,係慶祝之選✨!.當時係10月,所以品嚐嘅係10月Menu。見到佢哋推出左12月六道菜lunch Menu,詳情可以睇返佢哋IG。菜式驟眼望唔會太估到係咩食材,入口味道亦非常複雜,但非常夾🌟美中不足係份量較細,男仔應該唔會飽,但真係極之美味😋!相信12月嘅Menu都會同樣出色。.✷𝑀𝑒𝓃𝓊✷October Menu $580☞ Foie Gras Millefeuille, Hibiscus Gel. Caramelised fig素鵝肝配自家製嘅千層酥,千層酥即使只係薄薄一層亦甚為酥脆。素鵝肝亦出乎意料地像真🤩再配上酸酸地嘅洛神花醬同埋無花果,中和鵝肝嘅
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❀ Sow Vegan #觀塘 ❀
❗️藍帶素食私房菜 超高水準極有驚喜❗️
——————————————————
10月嘅生日飯嚟到觀塘呢間素食私房菜🤣(拖延症發作),直到而家都仲好impressive!其中一位主廚曾經修讀過藍帶,概念係用素食整出各種精緻高級嘅菜式,每道菜各有獨特嘅口感味道,非常出色!餐牌每個月都會更換,保持新鮮感,絕對係會想不停再訪嘅餐廳👍🏻餐廳裝修亦非常簡約鮮明,成間餐廳只有三張枱,非常闊落,連清潔用品都係用上Aesop,係慶祝之選✨!
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當時係10月,所以品嚐嘅係10月Menu。見到佢哋推出左12月六道菜lunch Menu,詳情可以睇返佢哋IG。菜式驟眼望唔會太估到係咩食材,入口味道亦非常複雜,但非常夾🌟美中不足係份量較細,男仔應該唔會飽,但真係極之美味😋!相信12月嘅Menu都會同樣出色。
.
✷𝑀𝑒𝓃𝓊✷
October Menu $580
☞ Foie Gras Millefeuille, Hibiscus Gel. Caramelised fig
素鵝肝配自家製嘅千層酥,千層酥即使只係薄薄一層亦甚為酥脆。
素鵝肝亦出乎意料地像真🤩再配上酸酸地嘅洛神花醬同埋無花果,中和鵝肝嘅肥膩,非常出色!
Foie Gras Millefeuille, Hibiscus Gel. Caramelised fig
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☞ Housemade Natural Yeast Sourdough & Houjicha Butter, Sweet Corn Miso Ball, Seaweed Soy Sauce Breadstick
三款自家製嘅麵包:
酸種麵包酸味十分重,只係略嫌腍少少。
粟米味增麵包微暖,口感Q彈,餡料平衡得好,呈膏狀。
最後甜醬油紫菜脆條,好似啲日本小食咁,甜甜地非常香脆。
最特別係配埋自家製嘅焙茶素牛油,淡淡的焙茶香同啲麵包非常夾😋。
Housemade Natural Yeast Sourdough & Houjicha Butter, Sweet Corn Miso Ball, Seaweed Soy Sauce Breadstick
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☞ Citrus Marinated Radish, Tomato, Beetroot Pesto, Chinese Plum, Blueberry Red Wine Sauce, Shiso Oil
貌似腸粉嘅白蘿蔔卷,白蘿蔔本身非常爽脆鮮甜。
裏面包着番茄同埋紅菜頭,再配埋藍莓醬、話梅粉,酸酸甜甜,非常開胃😚!
Citrus Marinated Radish, Tomato, Beetroot Pesto, Chinese Plum, Blueberry Red Wine Sauce, Shiso Oil
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☞ Smoke Potato Foam, Komba Crisp, Asparagua Herb Crumble, Tarragon Oil
其貌不揚但超特別有驚喜嘅薯蓉🥳!
將氣打入薯蓉,口感呈泡沫,非常細滑creamy。
表面擺咗昆貝脆片同埋龍嵩油,內裏蘆筍脆粒好似apple crumble咁香脆可口,非常出色。
Smoke Potato Foam, Komba Crisp, Asparagua Herb Crumble, Tarragon Oil
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Smoke Potato Foam, Komba Crisp, Asparagua Herb Crumble, Tarragon Oil
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☞ Purple Kale Tempura, Herb Cream, Mixed Herbs, Samcho salt
羽衣甘藍天婦羅,再配埋混合左各種香料製成嘅忌廉,非常酥脆香口!
炸粉極之薄,帶有油香,係好出色嘅天婦羅💕!
Purple Kale Tempura, Herb Cream, Mixed Herbs, Samcho salt
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☞ Vgean egg, Sourdough Noodle, Broccolini, Peppercorn Mushroom Tea, Basil Oil
主菜有呢個闊身蕎麥麵,口感彈牙煙煙韌韌!
醬汁微稠,鹹鹹酸酸。
最特別係面頭隻「雞蛋」,蛋白用上椰汁製作,蛋黃係腰果加薑磨製成,兩者撈埋配埋個蕎麥麵一齊食平衡得好好💖!
Vgean egg, Sourdough Noodle, Broccolini, Peppercorn Mushroom Tea, Basil Oil
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☞ Yuzu Meringue, Glutinous Rice Ice Cream, Pumpkin Tonka Custard
貌似簡單但層次非常豐富!
表面係柚子蛋白餅,酸酸地再帶有杏仁味,配上煙煙韌韌嘅糯米雪糕同埋富有肉桂香氣嘅南瓜蓉。
不得不佩服佢哋創新嘅配搭🥰。
Yuzu Meringue, Glutinous Rice Ice Cream, Pumpkin Tonka Custard
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☞ Rose Black Sesame Macaron, Ormanthus Pineapple Cake, Pistachio Lavender Pastry & Tea
三款甜品各有獨特嘅口感,分別為薰衣草脆餅、鳳梨酥、玫瑰黑芝麻馬卡龍,只係味道相對上冇其他咁創新,同埋稍為甜咗少少。
另外再配上一杯甜甜地嘅花茶,配埋佢哋獨特自家製嘅CBD油,有寧神嘅作用,非常特別😙!
Rose Black Sesame Macaron, Ormanthus Pineapple Cake, Pistachio Lavender Pastry & Tea
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☞ 香茅青檸sorbet
另外仲送多咗一個香茅青檸sorbet☺️!
一食完全有種置身於泰國嘅感覺,非常清爽開胃。
配清香嘅烏龍茶果凍,略嫌硬身咗啲,但整體來講都非常出色!
香茅青檸sorbet 
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——————————————————
October Menu $580
整體味道: 4.7/5 整體性價比: 4.3/5
.
整體來講,超級推薦呢間餐廳❣️係我食過最高質嘅素食餐廳!由餐廳嘅環境至菜式嘅味道都感受到店主用心設計製作,所有菜式都非常有驚喜!但提提大家記住預先book位,餐廳招待上限只係10人左右。另外想知最新Menu亦可以WhatsApp問佢哋。
佢哋最近仲喺深水埗新開左間麵包舖添!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
推介美食
Foie Gras Millefeuille, Hibiscus Gel. Caramelised fig
Housemade Natural Yeast Sourdough & Houjicha Butter, Sweet Corn Miso Ball, Seaweed Soy Sauce Breadstick
Citrus Marinated Radish, Tomato, Beetroot Pesto, Chinese Plum, Blueberry Red Wine Sauce, Shiso Oil
Smoke Potato Foam, Komba Crisp, Asparagua Herb Crumble, Tarragon Oil
Smoke Potato Foam, Komba Crisp, Asparagua Herb Crumble, Tarragon Oil
Purple Kale Tempura, Herb Cream, Mixed Herbs, Samcho salt
Yuzu Meringue, Glutinous Rice Ice Cream, Pumpkin Tonka Custard
Rose Black Sesame Macaron, Ormanthus Pineapple Cake, Pistachio Lavender Pastry & Tea
香茅青檸sorbet 
等級3
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2020-09-06 3041 瀏覽
性價比前所未有咁高既餐廳!!!身處工廈,但一出lift見到餐廳門面覺得非常高級😱餐廳係黑白簡約風,又係覺得好高級,最surprise係我地人少少但佢竟然俾左間可以坐8個人既玻璃房我地,私隱度極高朋友要預先三四日訂位,咁岩撞正最後一次既pop up menu(今個星期既主題係茶餐廳,上星期主題係點心),所以食物單點既價錢就算係晚市都唔貴!唯一美中不足係咸食主食選擇不多最驚喜係滑蛋,食落竟然係腐竹😱😱第二鐘意既係斑蘭咖央多,個多士好煙韌😣😣😋😋乾炒牛河既牛估唔到係菇😋😋蕃茄豬扒飯就明顯睇得出豬扒係素肉!但都好食甜品入面最鐘意係蛋撻,其實係椰子味既漿😋😋最後...店員全部都超 級 nice!!!!仲送多左d甜品俾我地!好好人呀!!
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性價比前所未有咁高既餐廳!!!


身處工廈,但一出lift見到餐廳門面覺得非常高級😱
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餐廳係黑白簡約風,又係覺得好高級,最surprise係我地人少少但佢竟然俾左間可以坐8個人既玻璃房我地,私隱度極高

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朋友要預先三四日訂位,咁岩撞正最後一次既pop up menu(今個星期既主題係茶餐廳,上星期主題係點心),所以食物單點既價錢就算係晚市都唔貴!唯一美中不足係咸食主食選擇不多
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最驚喜係滑蛋,食落竟然係腐竹😱😱

第二鐘意既係斑蘭咖央多,個多士好煙韌😣😣😋😋
乾炒牛河既牛估唔到係菇😋😋

蕃茄豬扒飯就明顯睇得出豬扒係素肉!但都好食
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甜品入面最鐘意係蛋撻,其實係椰子味既漿😋😋
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最後...店員全部都超 級 nice!!!!仲送多左d甜品俾我地!好好人呀!!
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
等級3
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2020-06-29 2337 瀏覽
 又係同嗰班鍾意食素菜嘅朋友們去觀塘搵食!呢間Sow Vegan我哋兩年前開始book,一直都夾唔到時間,次次都book唔到。Book到佢哋裝修完,終於都食到啦!超開心呀!  呢度係私房菜,食8道餸 tasting menu~Menu and table setting! 呢度好好呀!俾我哋帶酒去唔收開瓶費。First course: Fermented blueberry tart + Coconut tartare on rice cracker; 佢哋好多食材到發酵過或者醃製過,味道好特別。個椰子脆米餅好香好好味!啲homemade麵包好出色呀! 係我最鍾意嘅 sour dough~ 仲有蕃茄麵包條同埋香葱包,配埋個 vegan soy butter! it's perfect! 我哋仲encore第二碟添!呢個係沙葛x梨配梅酒啫喱醬+檸檬 salad! So refreshing Steamed tapioca with kombu shoyu: 蒸西米水晶糕,有啲冬菇包喺入面,煙煙韌韌 gum,幾得意!呢個串燒係 grilled tofu skin! 腐皮! 友人話好似食緊雞
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 又係同嗰班鍾意食素菜嘅朋友們去觀塘搵食!呢間Sow Vegan我哋兩年前開始book,一直都夾唔到時間,次次都book唔到。Book到佢哋裝修完,終於都食到啦!超開心呀! 
 呢度係私房菜,食8道餸 tasting menu~
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Menu and table setting! 呢度好好呀!俾我哋帶酒去唔收開瓶費。
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First course: Fermented blueberry tart + Coconut tartare on rice cracker; 佢哋好多食材到發酵過或者醃製過,味道好特別。個椰子脆米餅好香好好味!
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啲homemade麵包好出色呀!
 係我最鍾意嘅 sour dough~ 仲有蕃茄麵包條同埋香葱包,配埋個 vegan soy butter! it's perfect! 我哋仲encore第二碟添!
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呢個係沙葛x梨配梅酒啫喱醬+檸檬 salad! So refreshing 
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Steamed tapioca with kombu shoyu: 蒸西米水晶糕,有啲冬菇包喺入面,煙煙韌韌 gum,幾得意!
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呢個串燒係 grilled tofu skin! 腐皮! 友人話好似食緊雞皮咁 haha! 好香好惹味!
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如果你認為食素菜會唔包,你就大錯特錯啦!食到呢度經已好飽!主菜嚟啦:係 homemade pasta w/ tomato!! 呢個蕃茄好甜,個湯好清,有啲peppercorn麻味,好香!
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Dessert 1: Ginger curd with sago (呢個質感有啲似大菜糕,又有啲似 pudding... 麻麻地呢個)
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Dessert 2: Petit fours (Raspberry roobois puff, apple earl grey pate de fruit and a bon bon)
題外話/補充資料: 真心要預早訂位!佢哋差不多一個月會轉一次menu,要試就要快啦!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2020-06-17
用餐途徑
堂食
人均消費
$580 (晚餐)
等級2
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Blue Ribbon Vegan  Private  Kitchen *** highly recommended ***就黎母親節, 搵一個好地方同好食嘅地方係有啲難度。唔想好似平時咁去素食館, 想要一啲靜靜地有特式, 岩老人家嘅, 加上男朋友不是素食者, 要搵一個另大家都覺得好食就難上加難。最後, 搵左幾日, 擔粗粗就決定叫男朋友訂 Sow Vegan (本身自己都想去試好耐)。呢間素食私房菜, 有見過一啲介紹, 欣賞店主(Marium & Pamela) 個份努力同心思, Pamela 仲有去過藍帶學院學廚。Sow Vegan 每月會轉一個菜單, 提供四或者六個菜, 午餐只有四個菜的選擇。除左純素私房菜, Sow Vegan 耐唔耐會有 workshop 活動, 可以留意下. 當日得我地預約, 好似包左場咁, 加上輕音樂, 環境舒適 講返有咩食先~1. Cream Truffle Mushroom Dip & Homemade Sourdough Bread (with homemade vegan butter (fermented tofu butter))麵包好脆好香,
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Blue Ribbon Vegan  Private  Kitchen *** highly recommended ***

就黎母親節, 搵一個好地方同好食嘅地方係有啲難度。唔想好似平時咁去素食館, 想要一啲靜靜地有特式, 岩老人家嘅, 加上男朋友不是素食者, 要搵一個另大家都覺得好食就難上加難。最後, 搵左幾日, 擔粗粗就決定叫男朋友訂 Sow Vegan (本身自己都想去試好耐
)。

呢間素食私房菜, 有見過一啲介紹, 欣賞店主(Marium & Pamela) 個份努力同心思, Pamela 仲有去過藍帶學院學廚。Sow Vegan 每月會轉一個菜單, 提供四或者六個菜, 午餐只有四個菜的選擇。除左純素私房菜, Sow Vegan 耐唔耐會有 workshop 活動, 可以留意下. 

當日得我地預約, 好似包左場咁, 加上輕音樂, 環境舒適 


講返有咩食先~

1. Cream Truffle Mushroom Dip & Homemade Sourdough Bread 
(with homemade vegan butter (fermented tofu butter))
麵包好脆好香, 加埋個松露蘑菇醬, 好好食。
另外仲有用左腐乳椰子等整出黎嘅素牛油, 好有特式 

Cream Truffle Mushroom Dip & Homemade Sourdough Bread
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Cream Truffle Mushroom Dip & Homemade Sourdough Bread
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Cream Truffle Mushroom Dip & Homemade Sourdough Bread
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2. Beetroot consomme jicama “dumplings” 

呢個好精緻, 豆薯小餃子 食到有豆腐香味同埋加左牛油果, 拎出黎已經覺得好靚. 
加埋個紅菜頭高湯, 好似金魚係水度游咁 
Beetroot consomme, jicama “dumplings”
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Beetroot consomme, jicama “dumplings”
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3. Homemade garganelli, saffron yuzu emulsion, basil sunflower seed pesto
自家製嘅長通粉, 加左藏紅花葵花籽醬 同埋羅勒葉, 柚子皮碎係面, 幾開胃
唔好睇佢好似細細碟, 個長通粉有厚實感, 煙煙韌韌有咬口.

Homemade garganelli, saffron yuzu emulsion, basil sunflower seed pesto
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Homemade garganelli, saffron yuzu emulsion, basil sunflower seed pesto
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黎到最後, 梗係第二個胃嘅.... 甜品 

4. Trio- Pandan Vegan Macaron, Mango Elderflower Agar & Coconut Vegan Egg Tart
Macaron 本身已經有啲難整, 純素嘅甜品因為沒有了蛋奶食材, 難度再提高
Pandan Macaron 唔會好甜, 清清地幾好.
芒果接骨木花寒天凍, 淡淡嘅芒果味
椰子撻, 杏仁片加左鹽鹹鹹地, 同埋個面用火炙過, 好特別
唔好漏左左上角個杯斑蘭茶喎, 食完野之後清下個口, 一流 
A Thai inspired dessert trio- Pandan Vegan Macaron, Mango Elderflower Agar & Coconut Vegan Egg Tart
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A Thai inspired dessert trio- Pandan Vegan Macaron, Mango Elderflower Agar & Coconut Vegan Egg Tart
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A Thai inspired dessert trio- Pandan Vegan Macaron, Mango Elderflower Agar & Coconut Vegan Egg Tart
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A Thai inspired dessert trio- Pandan Vegan Macaron, Mango Elderflower Agar & Coconut Vegan Egg Tart
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 如果最後有多杯咖啡作結, 咁就真係PERFECT... 
題外話/補充資料: 1. 地點幾好, 地鐵巴士附近. 泊車就要附近停車埸或者錶住 2. 由於係工廈入面, 要留意大廈入口, 唔係有機會會miss 左 3. 如果有食物敏感或其他飲食需要, 可以同店主先講作出安排 4. 記得早啲訂位, 招待人數大約10位上限, 人多要同店主先講, 方便 作出安排 5. 如果自己帶蛋糕, 有 HKD 100切餅費用 6. 酒類可以自帶, 但要先同店主講 ======= 私房菜 (四道菜) 午餐: HKD 390 私房菜 (四道菜) 晚餐: HKD 390 私房菜 (六道菜) 晚餐: HKD 530
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2019-05-05
用餐途徑
堂食
人均消費
$390 (午餐)
慶祝紀念
母親節
推介美食
Cream Truffle Mushroom Dip & Homemade Sourdough Bread
Cream Truffle Mushroom Dip & Homemade Sourdough Bread
Cream Truffle Mushroom Dip & Homemade Sourdough Bread
Beetroot consomme, jicama “dumplings”
Beetroot consomme, jicama “dumplings”
Homemade garganelli, saffron yuzu emulsion, basil sunflower seed pesto
Homemade garganelli, saffron yuzu emulsion, basil sunflower seed pesto
A Thai inspired dessert trio- Pandan Vegan Macaron, Mango Elderflower Agar & Coconut Vegan Egg Tart
A Thai inspired dessert trio- Pandan Vegan Macaron, Mango Elderflower Agar & Coconut Vegan Egg Tart
A Thai inspired dessert trio- Pandan Vegan Macaron, Mango Elderflower Agar & Coconut Vegan Egg Tart
A Thai inspired dessert trio- Pandan Vegan Macaron, Mango Elderflower Agar & Coconut Vegan Egg Tart
  • Pandan Vegan Macaron
  • Coconut Vegan Egg Tart
  • Beetroot consomme jicama dumplings
等級4
925
4
2018-11-05 2432 瀏覽
Sow Vegan, which has a nordic vibe, is a cozy private kitchen and dining place  hidden in an industrial building in Kwun Tong. It is run by a pretty lady named Pamela, who studied psychology in UK and loves cooking. When she came back to Hong Kong, she devoted herself in learning how to cook great vegan food, and has been running Sow Vegan for 2 years. I am so lucky that my foodie friend brought me here for our birthday dinner, as we are both October birthday girls.We opted for the 4-course dinn
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Sow Vegan, which has a nordic vibe, is a cozy private kitchen and dining place  hidden in an industrial building in Kwun Tong. It is run by a pretty lady named Pamela, who studied psychology in UK and loves cooking. When she came back to Hong Kong, she devoted herself in learning how to cook great vegan food, and has been running Sow Vegan for 2 years. I am so lucky that my foodie friend brought me here for our birthday dinner, as we are both October birthday girls.
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We opted for the 4-course dinner instead of 5-course, as we were not sure if we could finish 5 courses. It was a smart choice as we were so full after the second course!
Sourdough Bread with Truffle Mushroom Dip and Vegan Butter
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Sourdough Bread
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Our fancy vegan dinner started with this Sourdough Bread with Truffle Mushroom Dip and Vegan Butter. Point to note, everything is homemade and prepared by Pamela. I adored the sourdough so much even though it’s not quite sour actually. When I tore it into pieces, steam came out of it and I was quite excited. You don’t often get freshly made/reheated bread served in front you right? 

The dip has a strong truffle aroma, and I adored the mushroom so much! A nice combination for dip. There was a bit of it left and I so wanna pack it home! It’s a shame that it had to go to the bin…


The vegan butter tasted so good too. It’s made with coconut oil, and that’s why the coconut aroma and taste. I love coconut, and it just went so well with the dip on the sourdough.
Cream Burdock Soup with Burdock Chips
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Second course is a Cream Burdock Soup with Burdock Chips. This is the course that stuffed us. It’s quite a large bowl of soup, and I guess the cream and potato inside filled our tummies. It’s so thick and nice, creamy as well. I don’t usually like burdock, as it tastes like Chinese medicine to me (maybe it actually is? haha). But when it’s made into chips, it’s so delicious! Just like ordinary potato chips but a healthier version. I finished the whole bowl of soup and felt like I was 90% full already…Glad that we didn’t go for the 5-course menu!
Spinach Artichoke Homemade Ribbon Pasta with Almond, Olive and Dill
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Main course is a Spinach Artichoke Homemade Ribbon Pasta with Almond, Olive and Dill. The ribbon pasta was made with kale! Oh my god! I wonder how much effort was put to make this delicious pasta! And again, Pamela had worked her magic and made me like the food that I don’t normally like to eat - artichoke and olive. They both taste quite strong to me, a bit too sour. But they were actually fine in this pasta as they added a bit of flavour to the otherwise plain dish, and I ended up finishing everything on the dish

Passion Fruit Tart, Thyme Truffle Chocolate, and Cookie
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This awesome vegan dinner ended with a Passion Fruit Tart, Thyme Truffle Chocolate, and a Cookie (the ball in the middle of the photo). I was wowed by the fact that you can enjoy really delicious dessert, actually even better than ordinary ones!

The passion tart came with a layer of cream of top, which hid the passion fruit puree underneath. The crunchy tart base was so good that I forgot about my fork and ate it with my hand!

And the thyme truffle chocolate? Oh god, trust me, I couldn’t believe that it’s handmade in this cozy little kitchen! It’s so so good! I simply ran out of vocabulary to describe how good it is.

The cookie? I love it dearly! It’s so fluffy and flavoured! Nom nom nom! I wouldn’t mind one more piece of it!

Going green and having vegan diet have been a trend in Hong Kong recently, and I do quite like this trend as it promotes a healthier eating habit and a more environmentally friendly lifestyle. However, people often have a misconception that vegan or vegetarian would be boring and tasteless as there is no meat nor fancy seasonings. I sincerely hope that more people can try out Pamela’s cooking to know that there is a whole new world of vegan food outside, it’s just waiting for you to uncover!
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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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味道
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抵食
用餐日期
2018-11-02
用餐途徑
堂食
人均消費
$390 (晚餐)
推介美食
Sourdough Bread with Truffle Mushroom Dip and Vegan Butter
Sourdough Bread
Cream Burdock Soup with Burdock Chips
Spinach Artichoke Homemade Ribbon Pasta with Almond, Olive and Dill
Passion Fruit Tart, Thyme Truffle Chocolate, and Cookie
等級4
212
0
Ever since I start appreciating what I eat, I've made a deep connection with #vegan / #vegetarian food. When guys can't stop whining how much meat they need, sometimes it's nice to take a break and go back to the basics.The private kitchen is located in #kwuntong, but the place might be the airiest place I've found in this industrial town.Chef Pamela is an active vegan and put a lot of work in a simple dish. You see the pretty appearance of the simple ingredients, but what you don't see is the t
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Ever since I start appreciating what I eat, I've made a deep connection with #vegan / #vegetarian food. When guys can't stop whining how much meat they need, sometimes it's nice to take a break and go back to the basics.
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The private kitchen is located in #kwuntong, but the place might be the airiest place I've found in this industrial town.
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Chef Pamela is an active vegan and put a lot of work in a simple dish. You see the pretty appearance of the simple ingredients, but what you don't see is the time she put in every single detail. Wide organic selections of veggies mix and match and dance on your taste palette. Even as simple as the coconut butter, you can taste the time and effort she has put in. I'm usually a bread-hater, but the sour dough here paired with truffle sauce and cocnut butter just literally kills me.
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Organic tomato soup has me screaming internally. How much I wanted to encore a second bowl. The basil oil on top with the mint leaf crashed with the sour taste of the roasted cherry tomato. The freshness of the watermelon made it extra good!
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Every dish takes a million steps to prep and the menu is so much more than just the ingredients!
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The ambient environement is definitely a huge plus for me.
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And as a non-sweet person, I really appreciate the mango sorbet and caramelized pineapple!
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My friend and I were both surprised that we didn't get hungry the subsequent afternoon, even though the portion seemed small. Must be the magic of eating slow when you appreciate the food!!
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#hkgoodeats #hkstyle #foodporn #foodblogger #foodienetwork #bestfoodhk #fotdhk #foodlover #ilovefood #相機食先 #myfab5 #hkfoodblogger #hkfoodie #pandaeatshk #topcitybiteshk #pandaeatskwuntong #hkvegan #veganfood #nicegirlfinisheslast #vegetarian #privatekitchenhk #privatekitchen #privatekitchenhongkong #eatwellandprosper #pretty #tomato #coconutbutter #trufflecream #roastedokra #food # online dining platform #sowvegan #sowveganhk
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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