Test Kitchen

營業中

休息中

「香港夜晚不繽紛、晚市更加不含銀」青頭光顧Test Kitchen 嘗試由本地廚師精製的Pizza pop up 可謂驚喜萬分，入邊人氣十足、氣氛暢旺、甚至吸引了香港某著名日籍壽司為座上客個人乃脆餅底粉絲，想不到他的餅底做得與東京Pizza Mamoru 不相伯仲， 其中一款最令我念念不忘的是主廚用了金目鯛為主要材料、劃破界限用魚做Pizza 令我想起京都的Monk 或者Pizza Hut 的 海鮮大會 「笑」 ，但主廚這一道個人認為略勝一籌。食物跨啦啦、如果能夠改善服務質素可謂更上一層樓、這塊Pizza絕對是香港人的驕傲

走進咗呢家餐廳，首先撲鼻而來嘅就係一股香氣，聽落簡單嘅鮑魚同帶子，但喺呢度竟然可以變成一道道驚喜大餐。鮑魚嘅肉質真係咁嫩滑得黎，那種真材實料的口感，平時根本食唔到啊，而嗰個鮑魚肝醬，滋味濃郁得黎又唔會蓋過鮑魚原本嘅鮮美。跳一跳嚟到帶子，肉質爽口，一啖落去满嘴生津，實在太正了！🌊喂喂喂，千其唔好錯過咗佢哋家嘅鵝肝，配埋ham湯，好似逛咗一轉法國名店咁，啖啖肥美之至，嗰種綿滑嘅感覺，真係無得頂！燒娃娃菜配波椒醬，爽口開胃，品嚐到嘅每一啖都有種清新嘅感覺。然後轉戰主角，M7和牛真係把我恨不得想喺度留宿，肉質軟嫩，點綴嘅通菜醬味道新鮮，配搭得黎就係巧妙無比，嘩，太有創意了！😲飯後嘅甜品，仲要話你知，雨前龍井Pana Cotta同Brown Bread Ice Cream，解甜中帶嚟一種清新，換咗啲傳統嘅甜品口味，絕對值得一試！整體嚟講，每一樣嘢嘅味道、質感、配搭都係咁上下激動人心，真係一個非一般嘅美食之旅。🍰總結，就係好食到不得了，讓人回味無窮，味道爆燈，你下次要食好嘢，記得唔好錯過呢間餐廳啊！💯

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

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

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 nigh

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 mou

Throwback 1/8/2021 Chef Jimmy doesn’t disappoint us once again~! 😋😋 Back at TEST Kitchen again for another menu 😎… Beef tartare to another level, loved how it’s way different from the usual french style steak tartare! Very refreshing and delicious with shrimp & pomelo mixed inside and the sauce matched so well 😚 The clams were very flavourful with the type of sake used & cooked just right. Loved the sea urchin, brown crab, caviar french toast & the iced grapefruit 🤩… First time to try brown crab

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

🧑🏻‍🍳 Fat CheFelix Dining & Demo 體驗 🧑🏻‍🍳•多謝好友邀請參加 Fat CheFelix 嘅 Dining & Demo 活動學整手工製 Pasta 同教我哋煮 Pasta 嘅技巧。個過程真係好好玩，做完之後仲可以同好友坐低，一路傾偈，一齊食四道非常精美嘅菜式。本來嘅 Menu 係以海鮮做主材料，而今日嘅活動只得我一個素食者，Felix 都好好咁為我設計咗素食版本，特別其中一道菜佢用竹炭代替墨魚汁去做意大利雲吞，令我個菜外型同其他人嘅雲吞冇分別，真係好有創意同細心❤️ 活動完結後仲有得拎走自己製成的pasta 同一包醬汁、香草，返到去可以整比屋企人食呢。我的素食版～ 菊芋絲絨濃湯 · 薏米 · 野菜竹炭蘑菇意大利雲吞自製番茄醬手製意大利麵蒔蘿草蛋黃撻 · 焦檸檬

I still haven’t had a chance to have a proper meal at Test Kitchen, and I guess the chance is kinda slim now during the pandemic, as the 21-day of quarantine would make it quite impossible for foreign chefs to fly to Hong Kong and host the kitchen. Therefore, when I saw this Street Food pop-up, I made up my mind instantly to pay a visit.This sign really tells you, the fries (rather than the sandwich) is the kick here!I topped up my fries for the cheesy one with HKD$15. The fries were really good

門口冇門牌，只有一個好大好重封閉式鐵閘，簡單工業式環境，坐喺樓上廚房隔離嘅chef table，開始左一個有情有味的晩上。Chef Tomiya係喺香港住左好幾年嘅日本人，做過唔少酒店餐廳嘅廚師，今餐喺我哋面前準備咗七道日本fusion菜，淨係睇佢嘅表演，都流晒口水，佢好有心機做每一道菜，老闆好friendly，每上一道菜都為我地詳盡介紹，Chef Tomiya喺廚房裏面不時用眼神、表情同我哋溝通😆 ，係有一點冷冰冰環境下，頓時感覺到一份溫暖。整體每一道菜都好有質素，唔係太過花巧，又唔太過扮嘢，有生有熟，有魚有肉，有唔同嘅口感，唔同嘅味道。整體表現真係唔錯，服務都好好，Chef Tomiya最後仲同我哋好好傾添。不過唯一少咗嘅係筷子托，食日本fusion 菜用筷子唔係問題，不過table setting如果有個筷子托，就方便啲⋯⋯

Test Kitchen最大賣點係佢會有唔同廚師，將佢自己風格喺個menu到呈現出嚟。今次嘅廚師係La Petite  Maison之前嘅executive chef Chef Sheldon，成個menu有6個course ，前菜La Tomate將紅蝦釀咗入一個蕃茄入面，非常清新。白蘆筍Risotto都幾好食，反而main course嘅Beef Wellington同個甜品就有少少失望。總括而言，只能夠講呢一餐冇乜特別。同埋最緊要都係當日主理嘅廚師同Menu點樣。⁣Test Kitchen is a pretty unique dining concept. We loved the appetizer (ramati tomato stuffed with red prawn) which was very refreshing. The risotto was nice too. However, the beef Wellington and the dessert were a bit disappointing.⁣

呢間走工業風嘅Testkitchen原來已經開咗四年最近呢一年先至留意到。每一個月或者每一季都會有唔同廚師係本地甚至世界各地嚟到呢度share對煮食嘅熱愛。喺網站入面有五個本地廚師可以選擇，每一個嘅菜單都好有個人特色。今次我哋一行四人揀咗chef Anderson, $1000 6course menu走日法風。Book咗chef table仲可以近距離見到廚師準備同煮嘢食實在係一個好好嘅experience第一道菜Shiitake Abalone Tartlet, slow cook左嘅鮑魚好軟身好好味配上超濃香菇嘅上湯，一啖都唔想浪費，飲哂，係一個好好既開始第二道菜Panna Cotta de Maïs, 超級有趣, 我諗係一個後現代手法詮釋嘅粟米湯，用火槍燒過嘅粟米粒下面亦係帶點蘑菇味嘅慕絲再配埋旁位薯仔味嘅雪糕，個口感真係超神奇第三道菜Risotto Aux Calamar, 廚師一早講明係驚喜菜式。呢個帶住海膽光澤同埋一片片海膽鋪係上面嘅魷魚risotto, 真係令我食慾大增。spoon in之後發現係用魷魚粒扮做意大利米真係超級好味呀去到第四道菜Le Saint-jacqu

呢間餐廳希望能夠將世界各地嘅廚師聚集喺呢個地方，將完美嘅菜式一一演繹，而我哋就咁好彩參加左呢個一連三日嘅Pop Jp dinner . 首先第一道菜就係homemade focaccia , 由於今次嘅宴會主題係朱古力，所以Ray Choi 亦都用咗朱古力做一個橄欖油醬，可惜本身麵包有啲乾，比較plain 。前菜之後，就係另外一道前菜，廚師用咗蘋果木煙燻各種蔬果，又用咗三種唔同嘅蘿蔔做出唔同嘅sauce , 而最令人感動嘅係呢一個hollandaise espuma , 食落去層次感相當之豐富, 又唔會覺得自己食緊空氣咁。Liver 呢一道菜入邊嘅鵝肝一如以往咁樣油膩感都比較重，而我最欣賞嘅係佢嘅醬汁，尤其是係鵝肝底下用嘅sherry onion, 仲有佢上邊所焗過嘅合桃，令到鵝肝嘅油膩感減輕。shell 呢一道菜入邊佢用咗西班牙嘅紅蝦，廚師建議我哋用黑頭嘅汁加喺意大利飯上邊，令到去倍感鮮味，blond dulcey chocolate crème fraiche risotto 嘅crème 隱藏左係底，混合意大利飯一齊食令人感覺到驚喜，甜甜的鹹鹹的交集感覺，實在真係好想令自己都煮返

今次由兩個本地廚師做⋯個餐牌用左好多本地元素⋯好特別⋯第一個係鮑魚⋯佢地用埋鮑魚個肝整左醬⋯好味⋯鮑魚個質地又好soft, 唔會好硬⋯個帶子好鮮甜因為佢哋用左帶子群邊整左個汁⋯好鮮味⋯之後有我最愛既鵝肝⋯配左一個ham湯⋯燒娃娃菜好特別⋯配左個波椒醬⋯另外可以食到m7和牛⋯🤤 配左個好特別既通菜醬⋯我無諗過通菜可以做一個醬⋯因為通菜味好濃所以做醬好好味⋯甜品有兩個⋯兩個都好好味⋯一個係清啲⋯雨前龍井Pana Cotta 配香茅冰⋯跟住就係brown bread ice cream配蜜餞🤤🤤⋯可惜pop up 只係做幾日⋯無得再食呢個menu, 不過佢哋3月會再做一次⋯轉左menu, 到時再訂台😝