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港鐵西營盤站 B3 出口, 步行約4分鐘
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80
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這次朋友邀請我到家中吃飯，並邀請了這間餐廳的廚師到她的家裏製作fine dining的菜式，聽說這間餐廳是在西環的，這是我第一次是他家的菜式。Homemade Brioche • Fresh Butter最先來的麵包已經很好吃，因為感覺麵包本身已經充滿濃郁的牛油味，再配上牛油，雙倍滋味。Siberian Caviar • Smoked Eel - Kohirabi • Duck Fat Crispy Toast表面是魚子，底下是鴨的脂肪，用脆麵包點着來吃帶點鹹味，幾開胃的。Hiroshima Oyster • Trompettes • Maitake Mushroom Consommé這個湯很鮮甜，帶有海鮮及菇的香味，廣島蠔很飽滿，而且帶有海水的鹹鮮味。Carabineros Red Prawn • Risotto • Siberian Caviar這個紅蝦的頭和身是分開兩道菜的，蝦頭的肉像刺身的質感，比較鮮甜，而蝦身就整得很爽口，底下的意大利飯吸收了濃濃的蝦味，非常惹味。Red Snapper • Octopus • Kimchi八爪魚應該是以慢煮的手法做的，所以質感很軟熟，很易入口，反而魚就做得有點太鹹。A4 Wagyu Filet • Raspberry • Parsnip • Green Onions雖然已經吃到很飽，但是這個牛肉也是不得不讚的，因為看上去感覺裏面的肉是生的，但卻入口即溶，而表皮就燒得像dry-aged的感覺，好香口。Lemon Popping Candy這是一個在檸檬蛋糕來放了爆炸糖的甜品，味道酸酸甜甜的，而且爆炸糖在舌尖上的感覺也是很有趣。Brown Butter Madeleine這個蛋糕上碟時帶微溫，味道微甜，質感軟熟。總括而言，這是充滿視覺及味覺上衝擊的一餐飯，感覺廚師很用心製作每一道菜，而且食材與食材之間的配搭也很不錯。
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My second visit to Test Kitchen, another memorable experience! Nestled in Sai Ying Pun district which recently has become a magnet for cool and hip eateries, Test Kitchen has an industrial and raw hype that is an interesting contrast to its refined offerings. My first visit was last year, at a private chef‘s table with a French-Korean fushion menu (Chef Ching?). The delicate, innovative and well thought-through menu was surprising and just delicious. Even more memorable was when Chef shared his kimchi tips with us. I came back for a second visit recently, this time to taste the menu of local talent Chef Jimmy. The most impressive dish was aspectacular truffles and mushroom creation that looked like petals of camillia. Perfect for Insta enthusiasts (I am definitely not one of them), and simply divine to eat. A very special dining experience, and definitely worth revisiting. The place is cosy so it’s perfect for small private parties.
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I have never written any review in Google. This is my first one. And the main reason is that I have had my worst fine dinning experience in my life time.The chef that tonight was chef Marco Antonio, who they mentioned "he has cooked at some great kitchens around the world".Some highlights of my bad experience:- horrible time management: the entire dinner took 4 hours to finish. I believe they can make it in 1.5 hours if they have enough man power- one chef is serving 27 guests in the entire night. Yes. I can tell you they are making a risotto for 27 persons in one pot. You can imagine the quality.- The portion of each course is not well balanced. Look at the cabbage in the photo. While they served us a very big bowl of rice (I can't say it's risotto, sorry)- The presentation is horrible. Even my 5 years old daughter can make a better look.- Waiters were not professional. They will just give you the food without saying anything. Some will introduce a little bit if they are in good mood.- One of the course was a salad (It was too horrible that I forget to take photo). The salad clearly could be made by anyone. Why do we need a chef?- For the main course, it was Poach Seabass. It was a small piece and it was cold in the middle. You can imagine how busy the chef was.- Poor restaurant decoration. Simple and not elegant.TLDR; The cost is $1480 per head and they only have one chef to handle 27 guests. You can see how eager they want to earn money by sacrificing our experience.
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15/5/2021 Throwback… Always love going back to Test Kitchen. Love their concept of holding various pop ups with different chefs. But after trying Chef Jimmy’s food the second time I was at Test Kitchen, I kept wanting to try his new menu when the dishes caught my interest haha. From then onwards have been amazed by him time after time 👍🏻Chef Jimmy amazed us once again with his new creative pop up menu! Everyone had a foodgasm, we laughed each other’s faces after popping certain food into our mouths haha 🤣The chef table on the 2/F, also the only table that faced the open kitchen was our frequent choice to book 👍🏻The menu this time was outstanding with a sake pairing as well~Bone Marrow · Brioche Toasterfect match!! Stuffed bone marrow tasted so good and matches well with the homemade brioche toast 😋Hame Sazae · Hotaru-lka · Jalapeño:Loved the smoky green pepper taste and the jalapeño sauce was so flavourful. Spanish Red Prawn 避風塘 Lemon Garlic:Super strong prawn taste and really cooked just right so the texture was good. Crème Brûlée · Drunken Crab • Caviar:Savoury crème brûlée, I think this was very creative 🤩🤩... rice wine jelly top, creamy texture but has a fresh sweet taste to it... great combination! The smell in the bowl was addictive too as it smells like dried crab & fish, smell of seafood. Salmon · Roe · Carrot · Parsnip: Loved the salmon roe, wrapped with carrot and inside had a delicious flavourful creamy mousse that got us addicted. Loved how the salmon was cooked just right, semi raw inside still. Roasted Whole Lamb Short ribs · Pickled Pepper · Onions:Slow cooked baby lamb... really tender & doesn’t have a strong lamb flavour which chef Jimmy said he purposely cooked it that way and wanted to take the challenge on making non lamb eaters to like lamb too~豆腐花 (tofu pudding) Black Sesame Sponge Cake · Crackers · Sesame Gelato Mendiant:Like the tofu pudding with black sesame sweet soup but presented in a special way, flavour was strong that makes you think of the Chinese dessert after it was placed in your mouth.
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Impressive 3-stories private kitchen in Sai Ying Pun! We enjoyed a 6 courses French fine dining menu by Chef Gabriel Chung-🦁 Snack 🐱牛肉他他, 鵝肝朱古力都好好食😍-🦁 6 courses menu 🐱🐘Geoduck / Pine象拔蚌星星 ⭐️ 彈牙 個汁酸酸地好開胃！🦐Amaebi / Sakura / Golden Trout Caviar第一次食金黃色既魚籽, 加埋甜蝦 好鮮甜！🐟Amadai / Seasonal Clam / Whey / Yuzu日文係甘鯛, 香港叫馬頭魚! 帶有清新柚子味 魚肉嫩滑🦞Lobster / Strawberry / Bordelaise 啖啖肉龍蝦配法餐經典醬汁Bordelaise, 用紅酒/紅蔥頭/牛骨造既汁！ 🥩Australia Wagyu Flank Steak / Maitake / Black Garlic / Black Truffle Coulis / Fermented Mushroom 澳洲和牛😍 位置唔係食開既西冷/肉眼, 而係刁鑽既牛腹兩側! 超juicy 肉味濃郁! 仲有幾種醬蘸, 我就比較鍾意菇醬同黑松露！🍎Apple Tatin / Vanilla / Lemon因為我地仲有生日蛋糕食🤣 所以甜品係清新既蘋果塔 超靚😍
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