The Dutch House Restaurant

營業中

休息中

In HK we can find delicacies from all over the world, but somehow Dutch cuisine is virtually unheard of. So, when I saw the promotion of The Dutch House on social media, I immediately made a reservation to explore.The restaurant is on 13/F of VIP Commercial Centre in TST, and we are seated at a table on the window side, having a nice view overlooking Kowloon Park. Neat décor, with some post-impression style paintings on the walls, to pay tribute to the famous Dutch artist Van Gogh.I have pre-ordered the seasonal Holland White Asparagus Tasting Menu ($888 each) with also wine pairing. A smart approach is that they charge per pairing ($80 each), so allowing the diner to choose which and how many glasses they like.There are two starters. On the left is the Dutch Herring tartlet, with the chopped herring nicely marinated and flavourful. On the right is Asparagus Bitterbal, replacing the oxtail meat in the traditional snack with asparagus and Italian ham. Both are delicious.The first pairing is in fact not wine, but a gin called Hazey Gin. Developed together with celebrity chef Chris Cosentino, the spirit has many fragrant herbs, pleasant on the nose and palate, but its strong alcohol level may not work for everyone.The first course is Smoked Mackerel White Asparagus Apple Salad with Eel. The mackerel and green apple and finely chopped and mixed like tartar, with white wine vinegar pearls and asparagus on top. The gorgeous smoked eel is from a wild river species only available in Holland. Together with beetroot and asparagus pickled in beetroot juice to give a beautiful red colour, this salad is phenomenal in taste. My favourite dish in the evening.The wine paired is Pere Ventura Tresor Gran Reserva 2018, a Cava from Penedes in Spain. The sparkling wine from the traditional blend of Macabeo, Xarel-lo, and Parellada, with nice persistent bubbles, crisp green apple and citrus zest, and toasty.The second course is White Asparagus Soup with Dutch Shrimps. The shrimps are small but intense in taste, with also good bite. Added with some chopped poached eggs, the soup is of perfect thickness, delicate with the refined flavours of the white asparagus and not overly seasoned. Another wonderful dish.The third course is White Asparagus Hollandaise with Monkfish and Lobster. Adopting the traditional style to enjoy white asparagus with poached egg and Hollandaise sauce, the chef has also added monkfish and lobster on the side, which are very good on its own, to complement the true anchor of the dish, the prized ‘white gold’.The wine paired is Domaine La Grange Tiphaine Bel Air 2022, a Chenin Blanc from Touraine in Loire Valley of France. A fruity wine with good minerality and richness, it is a versatile wine that can match both the hollandaise sauce and rich flavour seafood.The fourth course is Slow Cooked Pigeon with Crispy Fried White Asparagus in Truffle Sauce. Beautifully presented, the pigeon is very tender and juicy, with the deep-fried asparagus on the side, together with some okra and onion, and finished with the truffle sauce to enhance the earthy tone and savoury. Another of my favourite dishes.The wine paired is Maddi Rioja Reserva 2019. The intense aromas of this Spanish red show a lot of spices and balsamic characters, with also cocoa, earth, and oak. Good to match with the pigeon and truffle sauce.The fifth course is Rangers Valley Australian M9+ Wagyu Tenderloin with Grilled Asparagus. The beef is soft and tender, with a nice gravy sauce on top. The grilled asparagus is very nice, along with some bell pepper and cauliflower. Another nice dish. I think if the beef is from a cut with a slightly chewier texture, it might be even better.The wine paired is Chateau Fondouce Cuvee Juliette 2013, with the owner of this Languedoc estate being a good friend of the chef. It has nice, forward Grenache characters, but is in fact a blend, with delicate light oak and sweet spice on top of the ripe black fruit.The sixth and final course is Dutch Strawberries Butter Cake with Custard. The strawberry gelato is delicious, not too sweet, with some fresh strawberries and puree added, plus a bit of crumbs on top to give extra texture. On the side is a homemade butter cake, which is also nice. A pleasant finish to a satisfying meal.The wine paired is Markus Molitor Wehlener Klosterberg Riesling Kabinett 2020. The Mosel wine does not have the necessary sweetness and honestly does not match with the dessert. I guess there may be a mistake on the choice here.Service is good, and the bill on the night is $2,651. The food, ambience, and overall experience is nice, and while I am not sure how authentic its Dutch cuisine, it is certainly delicious. But seeing how slow business is, I feel sad and hope they will get more customers, as it is with diversity and quality that made HK an international food heaven, and we need restaurant like this one to uphold our pride heritage. 繼續閱讀

荷蘭菜喺香港都比較少見，我今次都就約咗朋友，去咗位於尖沙咀嘅The Dutch House Restaurant 齊齊試試正宗荷蘭菜🥳！餐廳由荷蘭藉大廚主理👨🏻‍🍳，堅持每星期由荷蘭直送新鮮食材，還原荷蘭風味，讓大家可體驗地道的荷蘭味道！店內仲有不少荷蘭風車同木屐擺設，仲有梵高風格嘅掛畫，增添不少藝術氣息🎨！🧀 酥皮芝士條手作的酥皮芝士條金黃酥脆，有濃濃嘅荷蘭芝士香，好香脆可口！🧡荷蘭小食拼盤🐮牛尾肉脆炸球，以牛尾肉製成肉丸再炸製，外脆內嫩，牛尾肉味道好濃郁又獨特！ 🤍白巧克力鵝肝好創新嘅配搭，將鵝肝整成甜點，造型仲整到成粒金莎咁，好得意！鹹甜交織，鵝肝濃香配上白巧克力嘅香甜，又幾好味！ 🍅荷蘭羊奶芝士車厘茄珍珠撻羊奶芝士嘅鹹香加上酸甜嘅車厘茄，加埋珍珠脆撻點綴，食落好清新又開胃！🦀皇帝蟹肉他他配紅菜頭蘋果沙律
奢華皇帝蟹肉配搭魚籽，醃製過的鯡魚，紅菜頭同蘋果帶出甜酸平衡，面頭再加上生蠔葉點綴(食落同生蠔味真係好似🤩！)，整體配搭好夾，味道層次好豐富！🫛 傳統荷蘭豆湯用以豬骨、雞肉、青豆同煙肉慢熬，濃郁香辣，暖胃又暖心🥄🐟 龍脷配橡木煙燻鰻魚牛油浸龍脷嫩滑入味，配上8小時橡木煙燻嘅野生鰻魚，油脂香氣令人回味無窮！😍🍗 招牌荷蘭烤雞隻烤雞用左30+種香料醃製3天，皮脆肉嫩，連雞胸都好嫰滑！仲可點埋自家製🍎蘋果醬，酸甜又開胃！記得要早三天前預訂呀！🍖 慢煮安格斯牛胸肉以黑啤慢煮24小時，肉質柔嫩，濃郁牛味配薯菜，超滿足！🥩🍟 荷蘭薯條呢個薯條有驚喜！粗身薯條食落好香脆可口，配上秘製荷蘭咖喱醬汁帶淡淡甜味，仲有洋蔥點綴，食到停唔到口！😳🍰 甜品有自家製幼滑嘅柑mousse，配上外脆內軟嘅餅，幾特別！🧁 繼續閱讀

香港都食到荷蘭菜啦！荷蘭喺沿海地區，以海鮮，農產品，靚牛肉為主，文化匯聚嘅地方。大廚將荷蘭的飲食文化引入香港，每到菜式都係大廚嘅精心製作。餐廳以梵高風格的藝術作品，有獨特藝術氣息。Cheese sticks 🥖酥皮芝士條 手作的金黃酥脆芝士條，外酥內軟，每一口都帶來豐富的口感！OX Tail Bitterballs 🧆牛尾肉脆炸球以牛尾肉製成肉丸炸製，經過炸製後外脆內嫩，咬入口滿滿牛尾肉口感獨特White Chocolate Gooseliver pate 🫔金莎鵝肝 白巧克力鵝肝這款鵝肝以甜點形式呈現，兼具鹹甜之間的衝突，濃郁的鵝肝味與白巧克力的甜蜜交織，咬入口帶來全新的味覺體驗。Dutch Goat cheese with cherry tomatoes and white wine vinegar pearls 🧁荷蘭羊奶芝士車厘茄珍珠撻呢個係鹹點帶有清新感覺，結合荷蘭羊奶芝士和新鮮車厘茄，搭配白酒醋珍珠，食完之後煥然一新。King Crab & Herring tartare with beetroots and apple 🥗皇帝蟹肉他他配紅菜頭蘋果沙律 King Crab & Herring tartare with beetroots and apple 表面有醃製的Herring，味道一啲都唔腥，中層奢華的皇帝蟹肉配魚籽，配以荷蘭紅菜頭，咩特別嘅係表面有生蠔鮮味嘅菜🌱 展現出甜酸的平衡，同時帶來海洋鮮味！ 🫛傳統荷蘭豆湯 Traditional Dutch Pea Soup 經典冬季湯品，由豬骨🍖雞肉🍗青豆🫛煙肉製作而成，熬煮出濃郁的香味，味道有點辣辣的，飲完成個人都暖笠笠，無乜青豆味👍🏻👍🏻🔥龍脷配橡木煙燻鰻魚 Doversole & Smoked eel 以牛油浸泡的龍脷為主角，搭配經過8小時荷蘭橡木煙燻的野生鰻魚，魚肉質地嫩滑，油脂豐厚，讓人回味無窮🤩Dutch House Signature Chicken 🍗荷蘭屋招牌烤雞採用30多種香料烹調3天，雞肉質超級鮮嫩😳連雞腳趾都好脆卜卜，就算連雞胸位都好易入口，一定要預早訂，看得出廚師的用心烹調✨🍎配搭自家製蘋果醬，蘋果醬嘅蘋果味道超級突出，味道甜甜酸酸好開胃！Slow cooked Angus Short Rib 🍖慢煮安格斯牛胸肉經過黑啤慢煮24小時嘅荷蘭安格斯牛胸肋骨，大大塊肉，啖啖牛肉入口即化，保持到牛味濃郁，配搭薯菜降膩🥔荷蘭薯條 Dutch Fries 粗身薯條食得出啖啖薯仔🥔沾沾醬汁超驚喜🤩🤩秘製醬汁混合荷蘭咖哩，底部有茄汁，表面撒上洋蔥，雖然有咖喱，一啲都唔辣，帶淡淡甜味！🍎自家制蘋果金寶Homemade Apple Crumble Pie酥脆的外皮與當季荷蘭青紅蘋果的酸香結合，熱乎乎的口感 繼續閱讀

位於尖沙咀嘅荷蘭餐廳-The Dutch House Restaurant🇳🇱由正宗荷蘭藉大廚主理👨🏻‍🍳將Comfort Food帶到香港,餐廳堅持每星期由荷蘭直送新鮮食材✈️還原荷蘭風味,讓食客體驗地道嘅荷蘭味道今次我試咗佢嘅荷蘭林堡3A白蘆筍盛宴😍被譽為「蔬菜界白金」嘅荷蘭林堡3A白蘆筍,因其嬌貴特性與極短產期（每年僅4至6月）,係歐洲皇室餐桌上嘅珍饈🤩The Dutch House Restaurant特別推出「3A白蘆筍饗宴」✨主廚以頂級林堡產區白蘆筍為主角,結合經典技法與傳統醃製工藝,打造六道式季節限定套餐🍽️🌟荷蘭林堡3A白蘆筍盛宴🌟白蘆筍脆炸球 荷蘭希靈魚將清甜的白蘆筍湯、白蘆筍粒同鹹香火腿混合揉製成球,再裹上金黃炸漿炸至酥脆😙搭配荷蘭傳統鹽漬希靈魚🐟以海鹽激發魚肉酵素,搭配洋蔥片一齊食,形成獨特鹹鮮同柔嫩質地🥰煙燻鯖魚 蘋果 白蘆筍 沙律 配 野生鰻魚煙燻鯖魚嘅濃郁油脂香氣,搭配雙重處理嘅白蘆筍🤍半熟冰鎮嘅清脆同生醃薄片嘅爽嫩,形成鮮明對比😛蘋果以紅菜頭汁染出豔麗色澤🍎保留清甜外,同時交織出酸甜脆爽嘅味覺驚喜🤩最後搭配油脂豐腴嘅野生鰻魚，煙燻、鮮甜、酸香與炭烤香氣層層堆疊🥰白蘆筍湯 配 荷蘭灰蝦以荷蘭白蘆筍慢熬出清甜高湯為基底🥣加入蛋、忌廉與麵糊增添柔滑質地,完美釋放白蘆筍嘅鮮味😛搭配北海特產嘅荷蘭灰蝦🦐細嫩彈牙嘅肉質,再點綴以火腿提鮮,每一啖都能嘗到蘆筍嘅清甜☺️白蘆筍 荷蘭醬 配 鮟鱇魚 龍蝦嫩滑水波蛋淋上蛋黃荷蘭醬,加上肥美鮟鱇魚🐟魚肉下墊著青豆同白蘆筍打成嘅輕盈醬汁,平衡濃郁感👍🏻慢煮乳鴿 配 白蘆筍 松露醬以低溫慢煮乳鴿,肉質柔嫩多汁💦搭配雙重處理嘅白蘆筍🤍香炸與清煮,形成口感對比😆醬汁以蘑菇熬製🍄‍🟫盤中點綴芝麻菜苗,其微辛香氣平衡乳鴿嘅豐腴👍🏻澳洲M9 和牛柳 配 烤白蘆筍嚴選油花細緻嘅澳洲M9和牛柳🐮肉質柔嫩帶淡淡堅果香🐼搭配香烤白蘆筍,清新中帶焦香氣息😝創意醬汁以紅酒熬煮🍷每一口都是係豐潤與清爽嘅完美交織😝荷蘭草莓牛油蛋糕 配 奶油醬 繼續閱讀

前排同一班好友去咗尖沙咀呢間荷蘭餐廳，The Dutch HouseRestaurant🥰正宗荷蘭藉大廚主理，食材每星期荷蘭直送，還原荷蘭🇳🇱風味添第一次體驗正宗荷蘭菜，好特別，今次試咗荷蘭林堡3A白蘆筍盛宴😍😍❤️白蘆筍脆炸球加荷蘭希靈魚🩷煙燻鯖魚，蘋果，白蘆筍，沙律 配 野生鰻魚白蘆筍湯同荷蘭灰蝦💚白蘆筍加荷蘭醬配鮟鰜魚，龍蝦💛慢煮乳鴿配白蘆筍松露醬💜澳洲M9和牛柳配烤白蘆筍🩵荷蘭草莓牛油蛋糕配奶油醬環境舒適，食物精緻，好啱一班朋友聚會啊 繼續閱讀