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姐妹推荐香港岛好食的漂亮饭🌸环境超舒服
2025-08-14 0 瀏覽
🇭🇰 鰂魚涌Té Bo食評 🌟🍽️米芝蓮星級午餐！真係無得輸～同班姊妹去咗Té Bo食brunch，佢哋新攞2025米芝蓮真係實至名歸！💫 環境優雅得嚟又舒服 🕯️🌿，同閨蜜傾偈打卡一流～💁‍♀️💕必食推介🍞 得意到爆嘅盒仔麵包 - 外脆內軟，可愛到唔捨得食！😍🥩 超正牛肉他他 - 帶啲亞洲風味，辣辣地好過癮 🌶️🍽️ 主菜精緻好食👀🥥 椰子雪糕 - 一啖就帶你去咗熱帶天堂 ❄️🌴已經約緊下次再嚟，睇嚟呢度要成為我哋嘅新聚腳點啦！🤫💖
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🇭🇰 鰂魚涌Té Bo食評 🌟🍽️米芝蓮星級午餐！真係無得輸～
同班姊妹去咗Té Bo食brunch，佢哋新攞2025米芝蓮真係實至名歸！💫 環境優雅得嚟又舒服 🕯️🌿，同閨蜜傾偈打卡一流～💁‍♀️💕
必食推介
🍞 得意到爆嘅盒仔麵包 - 外脆內軟，可愛到唔捨得食！😍
🥩 超正牛肉他他 - 帶啲亞洲風味，辣辣地好過癮 🌶️
🍽️ 主菜精緻好食👀
🥥 椰子雪糕 - 一啖就帶你去咗熱帶天堂 ❄️🌴
已經約緊下次再嚟，睇嚟呢度要成為我哋嘅新聚腳點啦！🤫💖

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精美fusion 午餐
2025-04-24 1018 瀏覽
今日造訪了一間設有主廚吧檯的雅緻餐廳。挑高空間帶現代感中透著溫暖氣息。新鮮brioche好正！外脆內軟，充滿牛奶牛油香。✦ 韃靼牛肉這道絕對是我吃過最驚豔的版本！牛肉肉質軟嫩卻不失嚼勁，完美避開絞肉泥的廉價感。調味更好，青檸汁與日式高梅醬交織出酸甜底韻，清新開胃的日式解構手法，完全顛覆傳統韃靼牛肉的厚重印象。✦ 馬鈴薯冷湯以法式澄清技法萃出馬鈴薯的純粹甘甜，冰涼滑順的質地中，有煙肉的咸香，口感順滑又creamy.✦ 三黃雞肉卷主廚巧手將去骨雞腿肉捲炙烤，外皮微焦，一刀切下，雞肉軟身，最妙的是佐餐的紅椒，平衡雞油的豐腴。✦ 椰子以椰奶慕斯為基底，藏著義式奶酪冰淇淋的驚喜夾心，頂端撒上斑蘭葉脆餅與木薯珍珠。椰香、奶香、草本香在口中廻往。滿足
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今日造訪了一間設有主廚吧檯的雅緻餐廳。挑高空間帶現代感中透著溫暖氣息。

新鮮brioche好正！
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 外脆內軟，充滿牛奶牛油香。


✦ 韃靼牛肉
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這道絕對是我吃過最驚豔的版本！牛肉肉質軟嫩卻不失嚼勁，完美避開絞肉泥的廉價感。調味更好，青檸汁與日式高梅醬交織出酸甜底韻，清新開胃的日式解構手法，完全顛覆傳統韃靼牛肉的厚重印象。


✦ 馬鈴薯冷湯
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以法式澄清技法萃出馬鈴薯的純粹甘甜，冰涼滑順的質地中，有煙肉的咸香，口感順滑又creamy.


✦ 三黃雞肉卷
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主廚巧手將去骨雞腿肉捲炙烤，外皮微焦，一刀切下，雞肉軟身，最妙的是佐餐的紅椒，平衡雞油的豐腴。


✦ 椰子
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以椰奶慕斯為基底，藏著義式奶酪冰淇淋的驚喜夾心，頂端撒上斑蘭葉脆餅與木薯珍珠。椰香、奶香、草本香在口中廻往。滿足
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    太古坊精緻歐洲餐廳Te Bo
    2025-03-13 1592 瀏覽
    永不會飽日記📔📍太古坊精緻歐洲餐廳Te Bo意大利文化，並融合亞洲食材位處太古坊1880 SOCIAL🍽Amuse Bouche:•Potato crisp 搭配Beetroot 和醃白蘿蔔•日本櫻桃番茄搭配火箭青醬和 Burrata•红薯胡蘿蔔法式甜甜圈🍽烤穀物酸麵包和Brioche搭配榛果奶油 & 鹽味 Bordier Butter🍽龍蝦牛油果配柚子辣根魚子醬🍽Langoustine配椰子、煙燻茄子 超級多功夫的菜式，肉質飽滿外脆🍽牛臉頰意大利餃配鵝肝菊芋及檸檬啫喱🍽法式甘鯛立鱗燒配茴香奶油、醃雞油菌 魚肉煎得恰到好處，外皮酥脆🍽招牌菜: 炸三黃雞丸子& 三黃雞熬製高湯及煮成醬汁，慢煮雞髀肉搓製炸成丸子，雞肉慕絲製成法式香腸狀🍽Dessert: 菠蘿配柚子奶油、青檸辣椒蛋白霜配冰淇淋整體評分: ⭐⭐⭐⭐⭐
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    永不會飽日記📔
    📍太古坊精緻歐洲餐廳Te Bo
    意大利文化，並融合亞洲食材
    位處太古坊1880 SOCIAL
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    🍽Amuse Bouche:
    •Potato crisp 搭配Beetroot 和醃白蘿蔔
    •日本櫻桃番茄搭配火箭青醬和 Burrata
    •红薯胡蘿蔔法式甜甜圈
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    🍽烤穀物酸麵包和Brioche搭配榛果奶油 & 鹽味 Bordier Butter
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    🍽龍蝦牛油果配柚子辣根魚子醬
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    🍽Langoustine配椰子、煙燻茄子 超級多功夫的菜式，肉質飽滿外脆
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    🍽牛臉頰意大利餃配鵝肝菊芋及檸檬啫喱
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    🍽法式甘鯛立鱗燒配茴香奶油、醃雞油菌
    魚肉煎得恰到好處，外皮酥脆
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    🍽招牌菜: 炸三黃雞丸子& 三黃雞熬製高湯及煮成醬汁，慢煮雞髀肉搓製炸成丸子，雞肉慕絲製成法式香腸狀
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    🍽Dessert: 菠蘿配柚子奶油、青檸辣椒蛋白霜配冰淇淋
    整體評分: ⭐⭐⭐⭐⭐
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    Wonderful fine-dining at Taikoo Place
    2025-01-11 3055 瀏覽
    As expected, many people have taken the day off on the Friday after the Christmas holidays, so when we come to Two Taikoo Place in the early evening it is very quiet. On the night we are having dinner at the newly opened Té Bo, located at 1880 Social, helmed by Chef Sebastian Lorenzi.There are two seating areas in the restaurant, one being the traditional table and the other is the chef’s counter. Picking the latter, the circular, marble counter is huge, able to accommodate 12 customers, allowin
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     As expected, many people have taken the day off on the Friday after the Christmas holidays, so when we come to Two Taikoo Place in the early evening it is very quiet. On the night we are having dinner at the newly opened Té Bo, located at 1880 Social, helmed by Chef Sebastian Lorenzi.
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     There are two seating areas in the restaurant, one being the traditional table and the other is the chef’s counter. Picking the latter, the circular, marble counter is huge, able to accommodate 12 customers, allowing us to see the actions of Chef Lorenzi and his team closely. The design and ambience are stylish and chic, offering a relaxing ambience.
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     We order the Festive Menu ($1,688 each) and I also go for Festive Wine Pairing ($688). There are three canapes to start off. The first one is Cured Hamachi, served in a crisp tart wafer crust. The raw yellowtail has a sweet taste, nice umami, supplemented by White Soy, Sesame, and Pickled Radish to increase complexity of flavours.
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     The second canape features Japanese Cherry Tomato, wrapped inside a mini wafer cone together with some Rocket Pesto, combining the sweet, crunchy tomato with the pesto sauce made with cheese and fresh rocket instead of basil. On top there is Burrata which looks like the ice-cream on a cone. Nice presentation and good in taste.
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     The third canape is Chestnut Beignet. The deep-fried pastry is made with chestnut, with Mascarpone fillings to give a creamy and indulgent enjoyment. Chef Lorenzi then shaves some Black Truffle and then put those on top, adding the earthy tone to the beignet and also enhance with a premium appearance.
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     The homemade bread includes Toasted Grains Sourdough and Brioche. The sourdough is good, with a nice crust and acidity, but the brioche is a bit too greasy for me. The chef has prepared two butter to go with the bread, including Rosemary Butter and Salted Bordier Butter. Personally, I like the salted one from its creamy and smooth texture.
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     Starting with the first wine, it is Cloudy Bay Sauvignon Blanc 2023 from Marlborough in New Zealand. Very refreshing with nice acidity, the wine has fragrant lime, floral, grassy and passionfruit characters, which goes well with the food.
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     The first course features Normandy Scallop. The raw scallops are sweet, with its flavours further enhanced by the nice citrusy of the Apple Consommé and Lime added. To increase the complexity of taste the chef has added some Timut Pepper sour cream too, with the finely diced Jicama giving a contrast with its crunchy texture. The caviar helps to make the dish even more appealing on visual and taste.
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     The second wine is Domaine La Colombe ‘La Colombe’ Chasselas 2023 from Fechy, Switzerland. This classic Swiss wine has an elegant, fresh floral nose, supplemented with lots of citrus, some spices, and minerality, richer and less acidic than the prior wine, pairing well with the langoustine.
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     The second course features Langoustine, wrapped in crispy thin pasta reminiscent of a Chinese dish we have eaten before. The langoustine is sweet and flavourful, and the chef has prepared a rich and creamy Coconut and Coriander sauce, added with Annatto Seed oil for additional spiciness. With some Smoked Aubergine puree underneath, it is another great combination of ingredients, with the different components balanced well and not feeling out-of-place.
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     The third wine is Domaine Simmonet-Fevre Bourgogne Pinot Noir 2021. The fresh ripe red fruit character dominates, supplemented with some smokiness. The body is fairly light with a smooth tannin. This Pinot Noir is a nice match with the pasta.
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     The third course features Beef Cheek Ravioli. Very beautifully presented, with a coral-like thin crisp with some Lemon Gel on top of the large ravioli with tasty beef cheek fillings. Sandwiched between them is a paste of Foie Gras, and underneath is the Jerusalem Artichoke puree together with the rich sauce. A dish that scores high marks on both visual and taste.
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     The fourth wine is Terrazas de Los Andes Reserva Chardonnay 2022 from Mendoza in Argentina. Nice citrus, pear, and stone fruit of peach, with a full body and hints of brioche characters on the palate. A solid wine to go with the richer cream served in the next course.
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     The fourth course features Amadai, with the chef using the Japanese technique to pour hot oil on the scales of the tilefish to make them stand and edible. There is a Fennel Cream to pair with the fish, with Dill, Baby Leek, and some Pickled Chanterelle to add texture and flavours to the delicate taste of the fish.
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     The fifth wine is Domaine Yves Cuilleron Les Vignes d’a Cote Syrah 2022 from Rhone. A pleasant and intense varietal with good blackcurrant and blackberry. Lots of spice including pepper and licorice while the velvet tannin is good match with the venison.
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     The fifth course features a Venison Saddle Roulade, with the delicious venison wrapping a Morteau Sausage, a traditional smoked sausage with rich and nice spicy taste. The venison is tender and cooked perfectly, paired with Brussels Sprout Chouoroute and Venison Jus, and some Black Truffle on top. My favourite dish in the evening.
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     The sixth and last wine is Chateau Rieussec 2017. A premium sweet wine from Sauternes, it has good sweetness, with a nice lemon tart, mango and orange blossom on the nose. The palate is rich and having delicious caramel and honeysuckle on top of the fruit. A delicious wine.
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     The sixth and final course is Buche de Noel, a type of traditional Christmas cake which looks like a log. The chocolate cake is soft and delicious, paired with some Cacao Meringue that are shaped like mushrooms, together with some silky Vanilla Chantilly, and Spiced Cherry-Jam. Well-balanced and even after finishing the whole dessert it does not feel too heavy or excessive, with a matching holiday theme that brings joy and happiness.
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     The Petits Fours is beautifully presented, with the four snacks put in a transparent jewel box. Although very full by now, they are so tempting that I finish them all in no time. The care and dedication to make the best experience is clearly felt, which I applaud Chef Lorezni and his team, in particular the pastry chef.
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     Service is good, with the staff friendly and attentive. The design of the chef’s counter makes it a bit clumsy for the staff to take dishes to serve customers, or the customers will need to take it down onto the table by themselves. But overall, still a very nice dining experience. The bill on the night is $4,629. Even though they are still new, this restaurant has lots of promise.
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    2024-12-27
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    Dazzling
    2024-11-29 3657 瀏覽
    Seated at the 14-seat counter, watching the chefs at work.Nice to see a friendly face- manager from Tate.Only 1 menu: tasting menu of six courses ($1,488 pp).Here’s what we had. Opening act trio: -crunchy Potato Crisp topped with earthy Beetroot pieces and tangy Pickled Daikon -Wafer cone filled with sweet Japanese Cherry Tomato, peppery Rocket Pesto and topped with luscious creamy Burrata.-Beignet (fried dough) with perfectly crispy exterior, filled with Chestnut and Pumpkin, topped with Carrot
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    Seated at the 14-seat counter, watching the chefs at work.
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    Nice to see a friendly face- manager from Tate.
    Only 1 menu: tasting menu of six courses ($1,488 pp).
    Here’s what we had.
    Opening act trio:
    -crunchy Potato Crisp topped with earthy Beetroot pieces and tangy Pickled Daikon
    -Wafer cone filled with sweet Japanese Cherry Tomato, peppery Rocket Pesto and topped with luscious creamy Burrata.
    -Beignet (fried dough) with perfectly crispy exterior, filled with Chestnut and Pumpkin, topped with Carrot purée and Caraway seed.
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    The bread course deserved its own applause: rustic Toasted Grains Sourdough and buttery Brioche, served with a nutty, aromatic brown butter and the decadent Salted Bordier Butter (known for the meticulously hand-crafted kneaded cream).
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    Lobster and salad of dill, mayonnaise and celtuce rolled in Avocado with a hint of zesty Yuzu and the sharp kick of Horseradish gel. Topped with Oscietra Caviar- both luxurious and refreshing.
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    Langoustine wrapped in deep fried strands topped with Smoked Aubergine. The creamy Coconut and Coriander sauce with Annatto Seed was unfortunately a bit too heavy, throwing the dish off-balance.
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    On a bed of French Jerusalem artichoke sauce: raviolo filled with foie gras atop melt-in-your-mouth tender slow-cooked beef cheek, flaked and emulsified with black pepper sauce, confit onions, onion mayonnaise and confit garlic. On top: honey tuile with a touch of tangy lemon gel providing much-needed contrast, lifting the dish from heavy to heavenly.
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    Amadai with crispy fins and delicate, flaky flesh, paired flawlessly with Pickled Chanterelle mushroom and Baby Leek. The accompanying Fennel Cream and Dill, bursting with flavor, added layers of complexity.
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    Three Yellow Chicken, broken down into various components- a showcase for its versatility:
    -Thigh confited then mixed with a velouté (sauce made with chicken stock) and herbs, made into a cromesquis (ball of minced meat coated in batter)
    -mousse of the neck formed into a sausage-like boudin
    -breast confited and roasted
    -crispy roasted chicken skin served with Kale, Sweetcorn and Smoked Mayonnaise.
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    Wagyu M9+ Striploin cooked to perfection, accompanied by the earthy Thyme Polenta (boiled cornmeal) decorated by the black-and-white patterned Black Garlic and Peppercorn Sauce topped with Amaranth (red spinach).
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    Pineapple and Yuzu Crémeux on Chili Lime Meringue. The Stracciatella Ice Cream on the side tied it all together with its creamy decadence.
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    Concluding the meal was a quartet of bite-sized treats: Jelly candy, Rose Macaroon, Passionfruit Tart (my favorite) and Pistachio Truffle.
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    As we were leaving the restaurant, friendly manager gave us a to-go box of Madeleines (so yummy) and homemade fig jam (sooooo yummy).
    In summary: the tasting menu was a masterful orchestration of flavors, textures, and techniques; dazzling us with its Asian twist on classical French influences. Service was impeccable.
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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