Upper Modern Bistro (已結業)

適逢Boxing day及結婚周年紀念，在openrice看了數篇食評後決定選擇尼間餐廳，係上環食完就方便我們搭船返澳。提前一天才訂座，幸好7：00有位，位置比較偏僻，時間尚早，店內只有兩位人客，侍應不斷問我們有咩需要，味道如何，非常親切，感覺他們對自己餐廳亦相當自信。前菜點了"Pig's trotter & oyster toast with green salad"，感受到蠔是微暖的，新鮮飽滿，加上偏咸的幼滑的豬肉醬和脆卜卜的多士，配搭一流。第二道係63 degree egg...,低溫烹調的食物第一次嘗試，好新鮮嫩滑連比較咸香咬口的火腿和雜菜菇菌，口感好特別，不過真係咸左啲，食完即刻飲完一杯水。接著係蘑菇湯，他們先把cream放在碗內，再在你面前倒入蘑菇湯，好creamy好好飲，底部有啲＂臭臭＂的芝士，本人不太喜歡，丈夫就非常欣賞，感覺不飽膩。主菜是"Char grilled 40 days aged grass US beef striploin"五成熟，wonderful是形容這道菜的，雖然40天牛仔俾人劏好可憐，但真的實在太好食啦！嬌嫩的紅肉肉質很嫩滑，少許肥肉使口感更佳，

I made the reservation last time I came here. I was told by the waiter that I could no longer sit in the 'proper' tall table inside. I have to sit near the door with low table.It was very crowded that day. Many people tried their luck to grab a seat in the very last minute. I could tell that the manager used all means to entertain everyone. I was impressed.As usual, I order 1 set lunch for each person.My parents loved their freshly prepared bread.Of course, soup was never a disappointment. It wa

看了以前的食評，我是有了心理預備才去的。我以為這兒是應該很少侍應，但我今天所感受的，卻是完全相反。侍應很迅速地為我下了 order，食物上菜的時間也不算太慢。I'm impressed. 二人同行的我們點了兩個set lunch.麵包不是我杯菜，因為太硬了。但我的同伴卻停不了口。1. soupI can't hear the waiter speak clearly, but the soup was supreme, the taste was excellent with texture stimulus and contrast from the potato cubes inside. It's like the combination of different levels of taste. It's so deep that I can't describe it all. It's no substitute to have a bowl of good soup in the winter! it's adorable, everyone should try the

Upper Modern Bistro attracted us - simply due to the background of the chef. After a failed attempt due to a Sunday, we finally came here successfully on a Saturday around 1.Since no reservation was made, we were arranged to the bar area. The restaurant was only half full, but all the vacant tables were placed with a "reserved" sign - totally understood how popular this restaurant was! Indeed, the attitude of the staff was nice, particularly when they offered us to change our seats where availab

We went on a Thursday evening.  There were 4 of us.  The decor is very nice.  The ambience is excellent.We had a variety of dishes.  The standout dishes were:  The sole, which our friend said was very good.  Cooked and seasoned really well.  The Wild Hare Pasta dish was excellent, truly great.  The Teriyaki Salmon was good, but was a little underdone for my tastes.  The mussels were good.  The pigs trotters on toast was bland.  The desserts were all good, some savory; orange salad - was unusual

 要在中上環找一間屬中上級數而又物超所值的西餐廳，Upper Modern Bistro (UMB) 絕對是不二之選。雖然UMB 的主廚Philippe Orrico 曾任職Pierre 和St George ，但我是透過報章雜誌的報導和介紹才認識由他個人開設的UMB。是晚為同屋主慶祝生辰，我們大概六時四十五分來到時，已有三、四張枱坐了客人。餐廳的一角是廚房，食客坐著只要抬頭便會看見廚師們在埋頭工作。對著門口的是吧枱和酒吧區，而另一邊就是用餐區。餐廳的昏暗燈光不但營造出情調，亦把天花板上深淺灰和白色的蛋形裝飾襯托得更加別緻。我們先點了一支有汽礦泉水($65)、一杯西班牙有汽葡萄酒($68)和一杯混合了菠蘿汁和檸檬汁的薑啤飲品(Ginger Spiced, $65)。雖然同屋主認為有汽葡萄酒的味道稍欠層次，但我的薑啤飲品卻清新可口，我頗喜歡。我們很快便決定了不吃套餐和選了主菜，但前菜有十款，例如法國生蠔、青口、田雞腿，樣樣都十分吸引，要花些時間挑選。"Pig's trotter & oyster toast with green salad" ($188)：第一道前菜是蠔多士，非常好吃，

聽到 Chef Philippe Orrico 離開 St. George 的消息，心底有點一沉。但想深了一層，人生向來都充滿著離合和聚散，今天的暫別不等於他朝不會再聚手，其實無需失落。不過真的想不到的是，原來重逢會那麼快。一轉眼間， Chef Orrico 打算自設法式小店的傳聞打得火熱，心𥚃興奮莫名。後來得知餐廳將會選址於近年越來越熱鬧的上環區，並已取名為 Upper Modern Bistro。過往七年，Chef Orrico 在 Pierre 和 St. George 一直致力打做華麗典雅的法國菜，今次決定自立門戶，還放下身段地改走摩登法式小店路線，實在是勇氣可嘉。除了是為一嚐做老闆的心願之外，這位年青大廚也想藉此機會以優質和時令的食材，設計出一些價錢合理的 bistro style 菜式，再融合既時尚又親切的環境和氣氛，給食客帶來嶄新的美食體驗。餐廳的菜單簡單分作兩部份。一份是tapas 類型的小碟，內容包括有迷你牛仔肉漢堡飽、三文魚多士、鵪鶉蛋飽等等的精緻小食，佐酒最佳。接著的是另一款較為豐富和傳統的晩餐菜單，由前菜、主菜吃到甜品。  豬手併烤蠔多士、田園沙律, 5/5很

終於等到 Upper Modern Bistro 响 Openrice 可以加食評。 上月尾去book 位已經爆到七彩，要揾相熟先有頭輪吃。 Philippe 話吾想做fine dining, 所以setting 係bistro style,簡單而有品味。 地方不算就腳，附近有街錶但沒有停車場， 我話上環行上去重快。 個晚同老婆叫了兩個dinner set, 每一款菜都試吓。 Oyster 及其他頭盤， 沒有花考， 已食到新鮮的食材同合當的配搭 。那個creamy cep bouillon 材料放在碗裡， 湯在你面前倒， 湯是燙得，格局跟fine dining 沒有分別。 兩個主菜， Atlantic cod 及 Spanish baby pork，味道帶出肉的個性，份量合到好處。 最後奉上warm chocolate cake, 一點不甜， 正合我意。 五道菜，每位628元，物有所直。 那晚未有酒牌， 下一次再同朋友去飲嘢。 Philippe 佢禁popular, 看來要兩星期前pre-book。

I can call myself a disciple of Pierre Gagnaire's food; and that was how I learned about Phillipe Orrico. Moving from Pierre, to St George, to La Marmite, he is certainly one of the most talented stars in Hong Kong's gastronomy scene. Upon reading an article about the launch of Upper Modern Bistro - his newest and solo venture, of course I had to make a visit as early as possible!I came here for dinner with my friend on a Friday night. It has not been opened for a month and was already packed wi

Had a lunch meeting and was initially heading to another restaurant, when this place caught my eye as i was passing by. As a designer, I'm a huge fan of open facade restaurants so I was highly attracted to the restaurant design and decor at first sight.For the quality and presentation of the food, i thought pricing was very fair. My colleague ordered the soup of the day and Atlantic Cod. I myself ordered the Seafood Bruchetta, which was a lovely trio of different seafood (tuna, crab, and smoked

I have always been a big fan of Philippe Orrico's food,  whom I used to follow since his Pierre HK days and then at St George - both Michelin starred places. Upon hearing his new opening of a new Bistro,  I wanted to come by and try out some dishes by myself and also with my foodie friends!We ordered the following dishes :1) Pigs Trotter and French Oysters on Toasts $180 -  this was served coldish but the gelatinous trotters base with the minerally huge oysters was an ingenious combination of fl