影片
港鐵堅尼地城站 C 出口, 步行約2分鐘
繼續閱讀
電話號碼
93302231
營業時間
今日營業
12:00 - 15:30
18:00 - 22:30
星期一至日
12:00 - 15:30
18:00 - 22:30
以上資料只供參考, 請與餐廳確認詳情
Helmed by former AUOR Michelin-starred Chef Edward Voon, Voon offers punchy Singaporean flavours in a casual yet refined setting. Heard food critics been saying that they serve arguably the best laksa in town so I came to try their lunch menu.Chef Voon's Signature Laksa （虎蝦喇沙摻摻）The broth was rich, bold and flavourful packed with spices, prawn umami and a gentle hint of coconut milk. Particularly loved the sambal chilli on the side that gives a nice kick to the palate. 摻摻 (mixture of vermicelli noodles and egg noodles) soaked up the flavourful broth and added texture.Har Cheong Chicken Wings (秘製蝦醬雞翼) is a must order. The chicken wings are marinated in Voon’s house blend Har Cheong paste and deep-fried to golden perfection. It would have been perfect had the batter been lighter.Curry Fish Ball Ice Cream (咖喱魚蛋雪糕) a creative dessert that is laced with actual curry fish ball flavours with bits of fried pig skin added atop. I would say that it works for me and reminds me of a spicy (curry flavoured) version of a salted caramel vanilla ice cream.Will return to try their wider dinner menu.
繼續閱讀
堅尼地城一間新開小店，装修簡约，樓底高，環境舒適。昨天主廚師準備了三款前菜: 蝦醬雞翼，油甘鱼沙律，魚子醬雲吞 ....各有特色。一定要試。湯就選擇了牛尾湯。好耐冇試想飲一碗。主菜選擇了沙嗲雞飯及牛臉肉。如果想試三黃雞或糊椒肉蟹，記得三日前预訂。下次必試最後甜品係班蘭 cheesecake 。平衡適中
繼續閱讀
📍VOON🗺️西環堅尼地城科士街46號G8-9地舖最近去左打卡堅尼地城新開嘅餐廳，由新加坡名廚Chef Edward Voon主理，提供casual fine dining，融合新加坡、香港、同法式風味。晚餐有4-course，6-course，同a la carte選擇，我地就叫左a la carte～ 前菜⚡️秘製蝦醬雞翼 $98單骨蝦醬雞翼鹹香味十足主菜⚡️黑椒肉蟹通心粉 $158呢個係類似用左黑椒肉蟹醬嘅Mac & cheese，微辣不過幾特別，融合左新加坡黑胡椒炒蟹嘅風味👍🏻⚡️炭燒沙爹雞飯（珍珠米）$248沙爹雞肉嫩滑，用左炭燒方式，而且個飯都好香！⚡️龍蝦咖哩喇沙 $318喇沙湯底蝦味好濃郁，少少辣，仲用上龍蝦🦞⚡️炭燒和牛西冷、紅酒汁 $588炭燒和牛幾嫩滑，呈粉紅色熟度，旁邊配有薯菜～甜品⚡️是日精選甜品 $78當日係班蘭蛋捲、椰糖、椰子gelato🥥兩款甜品都用左班蘭做主題，好有東南亞風味🌿見到餐廳仲有另一邊係賣零售產品，買左個大禮盒有曬手工曲奇、果仁脆糖、同埋菠蘿仔～ 聽店員介紹啲曲奇嘅醬底都係大廚親自炒製而成，當中有黑胡椒同喇沙味道，充滿新加坡風味！脆糖就有大大粒果仁，咬落好脆唔太黏牙，好味！菠蘿仔外貌十足一個菠蘿包，入面就係鳳梨酥餡，超可愛！買黎送禮都啱😋
繼續閱讀
好耐冇食新加坡嘢啦，見到堅尼地城新開呢間即刻走咗去試😆果然冇令我失望！無論係環境服務同嘢食都非常到位👍🏻試咗佢哋三道菜嘅lunch set頭盤揀咗蕃茄沙律，畫龍點睛嘅薑汁油醋醬，入口有種置身東南亞嘅感覺，已經覺得調味好用心😋主菜揀咗炭燒沙嗲雞飯，一上菜已經聞到好香炭燒味🤤即刻食慾大開！雞肉燒得恰到好處，有辛香料嘅惹味，亦有沙嗲嘅甜味，融合得非常好👍🏻珍珠米飯粒粒分明比較有咬口，索晒啲醬汁，配合雞一齊食一流😋甜品見到有個咖喱魚蛋雪糕，覺得好得意😆咖喱配合椰糖原來係咁夾！連埋上面脆卜卜嘅豬皮粒食，成件事有衝擊但又balance到👍🏻呢間可以話係我近期食過最好食嘅新加坡嘢🤤下次一定會再嚟！佢哋仲有得買自家製嘅新加坡伴手禮，手工曲奇嘅醬料全部由主廚親自炒製💪🏻最有驚喜係黑椒菠蘿仔，融合咗新加坡同香港本土元素，唔會太甜好惹味😋堂食客人買產品仲有9折✨
繼續閱讀
Former AUOR Head Chef Edward Voon has opened his brand-new restaurant in Kennedy Town 🦀. Edward masterfully blends multicultural Singaporean flavors, refined Cantonese techniques, and classic French culinary approaches, creating uniquely flavorful and creative dishes. Must-try dishes include the crispy and fragrant Har Cheong Chicken Wings (💰HKD98) and the signature VOON Lobster Laksa Noodles (💰HKD318) – a flavorful laksa broth with umami and succulent lobster. We also tried their Oxtail Onion Soup (💰HKD128) and Black Pepper Mub Crab Macaroni (💰HKD158) with a bold and aromatic black pepper kick. The Rock Pigeon (💰HKD288) with Five-spice, Parsnip and Vinegar Jus is also worth a try.Do save room for desserts (💰98@)! The Pandan Lime Cheesecake and Pandan Panna Cotta are creative and delicious, offering a unique Singaporean twist.
繼續閱讀
您可能會有興趣的...