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📍 Sow Vegan📍 觀塘 Kwun Tong • 鴻圖道43號鴻達工業大廈11樓1102室〔 follow me on instagram @sikbaobaola ! ^^ 〕-Visited < Sow Vegan > for a birthday dinner the other day.They serve vegan food, as the name suggests, that is made from scratch in the kitchen.An 8-course dinner would cost $630 per person (no 10% service charge), with full payment required upon reservation.The courses were full of creativity and flavors. Was impressed that food could be so versatile even without the use of eggs or dairy product
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📍 Sow Vegan
📍 觀塘 Kwun Tong • 鴻圖道43號鴻達工業大廈11樓1102室
〔 follow me on instagram @sikbaobaola ! ^^ 〕
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Visited < Sow Vegan > for a birthday dinner the other day.
They serve vegan food, as the name suggests, that is made from scratch in the kitchen.
An 8-course dinner would cost $630 per person (no 10% service charge), with full payment required upon reservation.
The courses were full of creativity and flavors. Was impressed that food could be so versatile even without the use of eggs or dairy products. You could taste the efforts chefs put into every dish!
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The place has a simplistic setting, with only two round tables, a squared table and a private dining room (with doors closed that night). Overall ambience was warm and cozy. Saw from pictures online that there are windows in the room. Would have felt a little less confined if the doors were open. 
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Staff wasn't quite welcoming either and hid all night in the kitchen except when handing us the dishes. Introduced what the dishes were but the information was available on the menu. Would expect more insights from the waitress(es). We had a bottle of water on our table but it was frequently emptied probably because the dishes used quite some amount of seasonings, but staff wouldn't offer another bottle unless we asked for one. Staff wouldn't check on us (and the other table of customers) the entire meal and when we (and the other table) finished our meals, we had to ask if we were free to go (as no bill was required with the payment cleared upon reservation). Lol. Customer experience could be better.
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(𝗦𝗲𝗲 𝗽𝗶𝗰𝘀 𝗯𝗲𝗹𝗼𝘄! ☟☟)
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跟素食者慶祝生日,來這家純素私房菜《Sow Vegan》就最好不過
即使不是素食者,也會被他們創意滿分、味道多變的菜式吸引吧 ⸜( ˶'ᵕ'˶)⸝
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Sow Vegan位於觀塘一座工業大廈
門面簡約,只簡單印上名字;內部裝潢也走簡約風,沒有花巧的擺設,只有兩三張桌子
看網上圖片,應該還有一間房間,但這當晚那個房間的門是關著的,所以感覺比較焗促、有點壓力哈哈,幸好當晚也有另一組客人
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晚上提供八道菜套餐 ($630/位),不設加一服務費,訂座時已要付款
餐單上的菜式全都創意滿滿,以時令食材自家製作
全部菜式都不含肉蛋奶,但味道卻十分豐富,賣相也很美
素食通常要以調味提高味道層次,所以部分朋友可能會覺得味道有點太濃,個人則覺得還好~
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味道不錯,擺盤不錯,環境也還好,不過服務可以更好
感覺幾位員工沒有意思要跟顧客建立關係 ᯅ̈ 整晚除了端出菜式、介紹餐點以外,完全沒有跟客人互動
而所謂的介紹餐點,也只是簡單讀一下餐牌上也有寫著的菜式,也沒有介紹用上什麼食材、採用怎樣的料理方法等
桌上的水瓶空了幾次也不會主動加水,數次都是我們要求才添
由於訂座時已付全款,所以不用結帳。而因為店員一直位於廚房,所以客人要敲敲廚房的門,問店員是否可以離開
所以這方面有扣一點分數~
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Pickled bell pepper, cucumber risotto & perilla, "uni"
Pickled bell pepper, cucumber risotto & perilla, "uni"
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首先的開胃前菜有一個紅黃椒撻還有一份炸紫蘇葉
撻上有醃製紅黃椒、青瓜、 無花果葉
Perilla, "uni"
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而口感香脆的炸紫蘇葉裡裹上了素海膽,味道蠻特別

Housemade sourdough, breadstick, koji butter
Housemade sourdough, breadstick, koji butter
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然後有一大盤自家製酸種麵包~
酸種麵包有原味、番茄芝士味兩種味道,個人比較喜歡酸酸的番茄芝士味
酸味、鹹味平衡得宜;外邊微微的脆口,裡面則頗軟綿
麵包條是肉鬆味的,也很喜歡 (˙𐃷˙)
Koji butter
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純素牛油 (koji butter) 用上了椰子油,質感香滑;加上少量鹽巴,帶微微鹹香味道

Citrus, "cream cheese", umeshu jelly, beetroot granita, nori
Citrus, "cream cheese", umeshu jelly, beetroot granita, nori
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Citrus, "cream cheese", umeshu jelly, beetroot granita, nori
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這道冷盤用上了焦糖橙、梅酒果凍、紅菜頭沙冰
上面放上一大坨純素奶油乳酪 (cream cheese),再灑上昆布乾
橙件、梅酒果凍、紅菜頭沙冰溫度冰涼、味道清新,蠻開胃
配搭「cream cheese」,口感滑順;再來昆布乾,跟cream cheese同樣加點鹹香。但跟酸甜味道是否搭配,就見仁見智

Potato, black bean, tom yum, lemongrass
Potato, black bean, tom yum, lemongrass
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Potato, black bean, tom yum, lemongrass
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這道麵食用上了以馬鈴薯做成的「麵條」,口感蠻爽脆的
配上冬蔭功醬汁,微微的酸辣味道,很惹味
上面放上以奇亞籽做成的素魚子醬,還有一片香脆的春卷皮

Maitake, tomato X.O., lemon leaves
Maitake, tomato X.O., lemon leaves
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煎舞茸菇配搭番茄XO醬,味道豐富
上面放上一點檸檬皮,加添微微的清新香味

Stuffed bean curd, kimchi barley risotto, smoked paprika oil
Stuffed bean curd, kimchi barley risotto, smoked paprika oil
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Stuffed bean curd, kimchi barley risotto, smoked paprika oil
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以大麥做成的意大利飯,質感蠻有趣的
上面放上豆腐生根球,個人很喜歡 ෆ

Palate cleanser - Bergamot sorbet, kiwi
Palate cleanser
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吃完主食,先來一份palate cleanser清清口腔,準備待會兒的甜點~
佛手柑雪芭、奇異果,味道酸酸甜甜,解膩開胃

1-year ume ice cream, potato chips
1-year ume ice cream, potato chips
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雪糕用上釀了一年的梅酒製成,配上紫菜薯片
雪糕的酒味又香又甜,跟鹹鹹的、脆脆的薯片一起吃也蠻搭

Matcha puff, black sesame snowball
Matcha puff, black sesame snowball, coffee madeleine
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這個餐牌上應該是寫錯了,有抹茶泡芙、芝麻雪球
對不吃芝麻的朋友,餐廳則安排了一件咖啡瑪德蓮
味道還不錯,小小的一件,作為一頓飽足的晚餐的甜點,份量剛好

Tea
Tea
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最後還有一杯熱茶,完整了整頓晚餐 ᰔᩚ

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Menu:
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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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2022-07-10 637 瀏覽
有食素嘅朋友生日 特登搵左間私房素菜試下環境方面 係一個極極簡設計 成間房只有3張枱 有一個小書架 受工廈環境所限都冇窗 整體而言覺得空間設計有點兒太簡陋 唔係唔欣賞極簡風格 但都可以花多少許心思 令到個場感覺溫馨啲 冇咁cold食物方面 晚餐係$630/pp 包八樣野食 前菜都已經有好幾款 我唔逐一name 整體而言每道菜味道都幾特別 好多時一道菜會又甜又鹹 又濕又脆 口感味道多樣化 偏道亦偏重 唔係差 但講真就唔係道道菜個味都好融和😂主菜 係泡菜risotto 上面係山根豆腐球 呢個算係全晚味道上最正路嘅一道 個山根入面嘅料都豐富細緻甜品都唔錯 但未算好特別 唔逐一講啦反而想評價下食私房菜一晚得1至2枱人 會expect佢可以多啲cater到客人嘅需要 但全晚都冇咩service可言 連水都要我地不斷揮手先有人嚟 晚餐價錢都中上價 但覺得環境同服務都未到呢個standard 需要再細緻dIn short, as a customer, I will expect a bit more🙂
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有食素嘅朋友生日 特登搵左間私房素菜試下

環境方面 係一個極極簡設計 成間房只有3張枱 有一個小書架 受工廈環境所限都冇窗 整體而言覺得空間設計有點兒太簡陋 唔係唔欣賞極簡風格 但都可以花多少許心思 令到個場感覺溫馨啲 冇咁cold

食物方面 晚餐係$630/pp 包八樣野食
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前菜都已經有好幾款 我唔逐一name 整體而言每道菜味道都幾特別 好多時一道菜會又甜又鹹 又濕又脆 口感味道多樣化 偏道亦偏重 唔係差 但講真就唔係道道菜個味都好融和😂
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主菜 係泡菜risotto 上面係山根豆腐球 呢個算係全晚味道上最正路嘅一道 個山根入面嘅料都豐富細緻
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甜品都唔錯 但未算好特別 唔逐一講啦

反而想評價下食私房菜一晚得1至2枱人 會expect佢可以多啲cater到客人嘅需要 但全晚都冇咩service可言 連水都要我地不斷揮手先有人嚟
晚餐價錢都中上價 但覺得環境同服務都未到呢個standard 需要再細緻d
In short, as a customer, I will expect a bit more🙂
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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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
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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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2021-09-09 2407 瀏覽
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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抵食
用餐日期
2021-09-08
用餐途徑
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人均消費
$600 (晚餐)
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2021-08-12 1308 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 2033 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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用餐日期
2021-05-08
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人均消費
$630 (晚餐)
等級4
507
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2021-01-31 2138 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。)
張貼
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服務
衛生
抵食
用餐日期
2021-01-31
用餐途徑
堂食
用餐時段
午餐
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
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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。
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✷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
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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。)
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香茅青檸sorbet