影片
港鐵金鐘站 F 出口, 步行約8分鐘
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營業時間
星期二至日
12:00 - 20:00
以上資料只供參考, 請與餐廳確認詳情
食家推介
朋友約我去食甜品，先在金鐘地鐵站等，再行10分鐘先搵到呢間穩世的甜品店，完全唔起眼，如果唔係朋友帶去，唔知間甜品店係邊。白色鋪面，裏面是有三四張枱，我同朋友坐低，叫咗出名嘅salted chocolate cake and royal tea cake,再加兩杯latte咖啡,朋友說廚師是法國藍帶畢業，店舖裝修比較法式的，先是我要刺激朋友說廚師是法國藍帶畢業的，店舖裝修比較法式的，先試royal tea cake ，超級好味，茶味濃濃的，最奇妙係上層濕下層乾的感覺，非常好味。至於朱古力蛋糕，有種岩鹽味，所以感覺唔係好甜，食得出有rum酒味,同樣好好味。至於咖啡，中尚可接受。未到好impressive!蛋糕就一流。蛋糕每件$52 ，兩個人最後二百蚊埋單。值得一去。老闆仲好好人，同你傾計。
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This restaurant located at a hidden street, you may easily missed this. A very tiny shop with only 3 tables. The cakes were really nice. The signature Sabrina was absolutely good and must try it. It was so soft, fresh with the strawberry favour and chunky chocolate on top and biscuits base. The lemon cake, it looks plain and normal but it tastes very fresh lemon and perfect balance of the sour and sweet. I would like to try the rest of the pastry at this shop cause I can smell the next table order the bread and pastry seem very tempting too.
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I did not personally visit the patisserie but I was lucky enough to try the patisserie's signature Sea Salted Chocolate Cake bought by my boyfriend for celebrating our anniversary.The cake was coated with a flamboyant copper-coloured chocolate frosting, embellished with a few mini sea salted cookies. Inside were two big layers of sea salted cream and dark chocolate cream sandwiching a thin layer of sponge cake, and bottomed by a ultra thin layer of rich chocolate cake.I am not pretty much a cream person but I like the fact that the cream is quite firm which made it textures like ice cream and less greasy. The salty-ness of the sea salted cream balanced well with the sweetness of the chocolate. The sea salted cookies also added some crisp to the taste. Overall, it is a very rich cake that a small piece would be enough for one go. I would like to try other lighter cakes such as the Royal Tea and classic tea cakes since sometimes, less is more.
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自從幾年前喺呢度食過一件士多啤梨香檳蛋糕之後，我都一直念念不忘。今日翻返嚟呢度，點知已經搵唔番嗰一款蛋糕，都真係有少少唔開心。如果想知道呢度有咩蛋糕買，你可以睇睇牆壁上面嘅羊毛蛋糕模型，每一個蛋糕模型都係用羊毛拮出嚟，好有心思！喺餐牌度搵到另一件我想試吓嘅蛋糕，就係第一件Sabrina。呢件蛋糕比較特別，如果有細心留意，都知道蛋糕嘅分層通常都係打橫，但呢件Sabrina嘅每一層都係垂直，真係好考蛋糕師傅嘅技巧。蛋糕有士多啤梨嘅清香，海綿蛋糕嘅蛋香，面頭有朱古力，底下仲有脆脆，無論係口感定係味道，層次都非常豐富。除咗呢件蛋糕之外，仲有其他口味我都覺得幾吸引，下次會再嚟試吓其他蛋糕。
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每次來到J’aime bien patisserie，總會感受到一陣法國風情，有如置身巴黎的小巷一樣，在開陽的咖啡店品嚐着一件精緻的蛋糕，心情也會隨之而變好。店舖能為客人帶來如此美好的感覺，當然全賴老闆娘悉心設計及創造出不同口味的蛋糕，讓客人感受到店方的用心。我點了一件fig fig world，紅白分明，賣相討好。蛋糕上層用上了甜美可人的無花果，做成fig mousse，質感細滑順口，果香味濃，每一口也像是吃到香甜多汁的無花果一樣。
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