圓

前几日食咗呢间喺中环大馆对面嘅米芝莲推荐素菜fine dining✨其实成日都有经过佢哋嘅门口，但系就冇为意佢哋原来系一间餐厅🤭里面用咗米黄色嘅灯光，整体环境都好舒服，仲有几间唔同嘅独立房间，私隐度极高！今次食咗佢哋12道菜嘅menu ，每一样嘅摆盘都好精致！三款前琥珀合桃，酱油鲜茴香同Wasabi腰果都可以无限refill👍🏻最令我难忘嘅系「榄菜螺丝卷」，将榄菜打成mousse，食落口幼滑又有空气感，配埋蒸同炸嘅螺丝卷食超夹！柚子玄米气泡茶都好出色，柚子同玄米茶味都好突出，同佢哋嘅担担稻庭拉面好夹！佢哋每一道菜都经过精心设计，用嘅都系时令食材，不含五辛，食到嘅都系食物嘅原味道👍🏻仲每一季都会转新menu添！整体嚟讲，餐厅无论环境、职员服务态度同食物质素都极高，推介大家都过嚟试吓⭐️⭐️⭐️⭐️⭐️…查看更多

一直好想试下呢间新派混合素菜餐厅，但因为价钱问题迟迟都未去试，咁啱今年圆入选左香港米芝莲指南，加上亲人生日，终于的起心肝去试一试。我地3个人，仲可以一次过试晒 lunch menu d 款式添!🔸🔹🔸🔹🔸🔹🔸🔹🔸🔹🔸🔹🔸🔹餐前小食 (碧根、腌茴香、Wasabi 腰果)｜⭐⭐⭐俾左2份我地，第一次接触茴香呢种食材，口感好爽脆，3款小食整体感觉都唔错。(饮品) 菠萝．甘笋．雪梨｜⭐⭐⭐⭐⭐好清甜好 fresh，菠萝同雪梨一d酸味都无，d食材好新鲜好靓。美中不足嘅系份量太细杯，大啖d饮应该一啖都饮得晒，如果可以大杯返少少就好啦~🤣甜醋．天桃｜⭐⭐⭐⭐用甜醋整成啫喱，加埋天桃粒，用脆米盏装住，酸酸甜甜咁，好开胃。个人认为就咁用玻璃杯装会好d，脆米盏对个菜式黎讲加唔到分，有少少抢左左天桃d味同口感。腌渍．芥兰头｜⭐⭐⭐采用韩式腌泡菜嘅方法去腌芥兰头，腌得唔太均匀，有d无乜辣，有d又太辣🥵。如果唔睇 menu，真系会以为自己食紧腌白萝卜🤣。榄菜．螺丝卷｜⭐⭐⭐螺丝卷有两款，一款蒸、一款炸。餐厅员工教我地要顺住螺丝纹慢慢撕黎点榄菜酱食，务求食到多d酱。榄菜酱无想像中咁咸，食落去几creamy几滑。炸螺丝卷偏油，配上榄菜酱略嫌少腻。柚子．苦白菜．脆西米｜⭐⭐⭐用左泰式肉碎生菜包嘅概念去设计呢道菜。柚子配上苦白菜感觉好清新、好 juicy。柚子配脆西米个口感好得意，脆卜卜。昆布．雪燕．瓜甫｜⭐⭐⭐菜式好新颖。用左几款瓜去砌成瓜甫，配埋昆布同雪燕熬成嘅高汤，感觉好滋润。藤椒．莴苣｜⭐⭐⭐将藤椒磨成粉，藤椒粉食落好麻，无苦涩味，可惜配上新鲜莴苣，突显唔到藤椒味，剩系食到莴苣味。(汤) 仙翁米．老菜甫．冬瓜｜⭐⭐⭐⭐⭐概念黎自冬瓜盅，冬瓜粒配上夜香花、杞子、仙翁米、老菜甫同莲子，好滑甜滋润。(汤) 松茸．菊花浮萍 (+$68)｜⭐⭐⭐⭐⭐呢道菜应该算系店家招牌菜式之一。师傅展示左佢嘅细腻刀工，将嫩豆腐切到好似丝咁幼，成品好似一棵绽放嘅菊花。配上浓香嘅松茸汤，视觉、嗅觉同味觉都有顶级享受。鼓香．凉瓜．素方｜⭐⭐⭐⭐⭐本来以为呢道菜个主打系素方，点知食完最惊喜系泰国凉瓜酿珍珠米，珍珠米用高汤酱汁等熬煮过，加埋泰国凉瓜个甘味，真系一绝。但个份量又系太少，得1粒咁大把... 素方就系将菇豆等食材，用酱汁整到成旧啫喱咁，睇落好似素东坡肉咁。牛肝菌．茴香．土豆｜⭐⭐⭐⭐味道唔错，但无乜特别，食完凉瓜食佢就觉得比下去。就咁用酱汁佐牛肝菌、茴香同薯仔。焗酿啡菇｜⭐⭐⭐⭐将多种菌类切丝，配上芝士来焗酿大啡菇，比一般焗酿啡菇味道丰富。野菜．荷叶饭｜⭐⭐⭐⭐⭐用莲藕、芹菜、脆米同多谷米一齐煮，口感丰富，并以荷叶垫底，有淡淡荷香，色香味俱全。(甜品) 焦糖姜汁豆腐雪糕｜⭐⭐⭐⭐⭐呢道菜真系要赞一下餐厅员工! 佢地知道我地有人生日，主动帮我地改晒个甜品做焦糖姜汁豆腐雪糕，本来我仲疑惑紧点解无问我地要咩甜品，原来餐厅俾惊喜我地! 呢个甜品用左 creme brulee 做法，面头一层脆焦糖，下面系姜汁豆腐雪糕。脆焦糖完全无遮住姜汁豆腐雪糕嘅味，姜汁又唔会过辣，整体味道好平均，好好食!🔸🔹🔸🔹🔸🔹🔸🔹🔸🔹🔸🔹🔸🔹整体感觉：食物味道 - 中上，食材选料上乘👍🏻，厨师刀工一流，菜式创意不俗，但食物份量偏细，男人一定唔够食。价钱 - 本来唔算贵，但因为食物份量细，令到性价比唔算高。环境 - 干净阔落、采光度高。服务 - 细心周到。…查看更多

别人形容为天花板，如果份量多一点，令整体性价比提高，我或许认同。未加一，花费$8百多元的一餐，确实美味、有惊喜。优点: 食材完全是新鲜食物(无素肉）、食材不常见、食材配撘新颖、装修讲究环境干净企理、小食可以refill、生日送上mini cake music box、㕑师刀工好、服务好好等等。缺点: 性价比不够高。推介: 个有麻辣味和藜麦的拌饭，和snacks…查看更多

Dinner. 2 sets to choose from: $988 for 8 courses or $1288 for 12 courses.Decided to go for the former. Here’s what we had. Welcome snacks Wafer cone filled with Wax Apple (莲雾) and briny Sea Grapes; served with Yuzu Vinegar- a refreshing prologue. Chinese Bun- steamed and deep fried; served with pungent, umami-rich paste made with olive greens (榄菜), grounding the palate with rustic familiarity. Crunchy pieces of Water and Winter Bamboo Shoot, Lily Bulb supposedly served with Sichuan Pepper Sauce; but not for me as I didn’t take spicy. Broad Bean Puree elevated by earthy Black Truffle and the sharp, fermented kick of preserved Mustard greens.Soup made with Chestnut, Hyacinth Bean (扁豆), Prickly water lily（芡实) and Tangerine Peel aged 10 years. The sweet nutty depth of the chestnut reminded me of the traditional walnut soupy dessert; creatively comforting with a pleasant twist. Roasted Eggplant sandwiched between crackers; smoky and tender Zucchini and other vegetables draped with a rich and deeply fermented Wild Mushroom Sauce- a umami bomb filled with whispers of the forest floors. Tangy, slightly spicy Red Sour Soup infused with the earthy aroma of cloud ear Fungus (云耳), Bamboo Fungus (竹笙), punctuated by the gentle crunch of Luffa (丝瓜).Multigrain Rice with shiitake, Dried Blaze Mushroom (姬松茸) and Split Pea (豌豆)- a hearty, nutty crescendo. Each grain was distinct, kissed by the smokiness and meaty bite of the mushrooms. Dessert trio: -Tartlet filled with citrusy Sea Buckthorn (沙棘) paste tempered by Turmeric and Vanilla. -velvety purple yam and taro paste on a bed of bitter matcha jelly for balance. -dark chocolate ganache with goji berry, zesty lime, fiery chili, and the numbing tingle of rattan pepper. Stewed Pear with gelatinous Snow Fungus (雪耳) and Honey Locust Seed (雪莲子)- a silky, soothing, floral-sweet broth. Unfortunately the idiot making the reservation (me) mistyped her contact number so restaurant was unable to contact us to note dietary requirements. We did in fact had many- as VeggieGal, who broke her arm, was prohibited by Chinese doctor from ingesting nuts, mushrooms etc etc etc. Yet manager (although stressed) managed to work with chef to create, last minute, perfectly incredible replacement items for her. Particularly noteworthy was the pomelo skin, which was perfectly done.In summary: each dish was a deliberate, thoughtful provocation. Service was attentive yet unobtrusive; and the minimalist, tranquil ambiance mirrored the food’s meditative ethos. For those seeking a meal that nourishes both body and soul, this is a pilgrimage worth making. Kudos again to Chef’s creative flexibility.…查看更多

大家对西式的ꜰɪɴᴇ ᴅɪɴɪɴɢ 应该不会太陌生，但素食版本的ꜰɪɴᴇ ᴅɪɴɪɴɢ ，可说是一种比较新的体验。位于中环荷李活道的「圆」，主打新派现代素菜，由著名厨师邵德龙大师傅以及主厨罗泽基所带领，致力呈现一种回归自然的饮食理念。主打融合中式传统手法与时令素菜食材，专注精致素食体验。食材以中菜烹调手法作传统根基，再以新派的手法呈现，每道菜呈现精致得像艺术品一样。.「圆」最近举办了一场独特跨越疆界的星级六手素食晚宴。是日晚宴由驻场主厨罗泽基师傅 ，联同来自德国米芝莲星级大厨ᴄʜᴇꜰ ʙᴊᴏᴇʀɴ ᴀʟᴇxᴀɴᴅᴇʀ 以及国际知名的邵德龙师傅共同呈献。三位大厨融合中西美食元素，为食客们提供一场创新素食新体验。晚宴提供十道多精致的素食品尝菜单，为食客们带来全新体验。.ᴇᴀꜱᴛ ᴍᴇᴇᴛꜱ ᴡᴇꜱᴛ6 ʜᴀɴᴅꜱ ᴅɪɴɴᴇʀ 10-ᴄᴏᴜʀꜱᴇ $1388.迎宾饮品✿ 八宝茶 由红枣、菊花、甘草、桂圆、陆莲花、山楂等多种材料调制而成的热茶，特色的以小试管方式呈上，为晚宴揭开序幕。.开胃小品✿ 柚子丨味噌丨话梅第一款送上的是以小脆卷方式呈上的开胃小吃，中间夹著清新的柚子搭配味噌和话梅，风格清新。.✿ 榄菜丨螺丝卷以传统的中国蒸馒头以及炸馒头，配搭以橄榄菜调制的特色慕斯沾酱，展现精致的工艺。.前菜✿ 椒麻|蓑衣|莴苣尽见刀功的蓑衣莴苣，让邵师傅呈现刀功手艺的得意之作。儿菜和玫瑰花状的青堤，搭配四川椒麻小酱汁，带小麻而不失清新。.✿ 番茄|百香果|奇亚籽有机番茄与百香果及奇亚籽，酸酸甜甜的色彩缤纷.✿ 香草|豆乳|三白以水竹笋、百合、豆奶及意大利香草融合，口感滑顺。.汤品✿ 西洋菜丨桃胶丨腐乳以西式做法的西洋菜汤，加入桃胶和发酵豆腐，再加上脆片以及腐乳酱调味。.主菜✿ 茄子|昆布|墨西哥辣椒酱令人留下深刻印象的一道菜式，茄子以昆布包著。超鲜嫩的茄子，最后加上特调的墨西哥辣椒酱，个人很喜欢。.✿ 干烧|野菜|琵琶燕在传统的中菜，有一道有名的菜式琵琶燕窝，这道菜正是以此作概念蓝本。改以素食雪燕，搭配四川干烧汁，配搭烤蔬菜：意大利式香草、意大利烤瓜等。.清新小点✿ 腌渍|萝卜|酸姜西式风格雪葩，带浓浓的腌制酸萝卜香气，配搭中式酸姜脆片，一清味蕾。.第二主菜✿ 松茸|文思|竹燕灵感来自一款绝对考刀工的淮扬菜 - 文思豆腐，低层做了豆腐布甸，试层是以文诗豆腐羹做的芡汤，放了一点竹燕，展现出精致的素食艺术。.主食✿ 黑松露|南瓜|煲仔饭✿ 姬松茸|五谷|意大利饭由两位主厨席前处理，ᴄʜᴇꜰ ʙᴊᴏᴇʀɴ ᴀʟᴇxᴀɴᴅᴇʀ 负责的是一款中式煲仔饭，配上现刨新鲜黑松露，香气扑鼻，令人垂涎。而罗主厨则负责雷式意大利饭，结合多谷类及阿波里米，搭配干橙皮和香菇，最后再加上矜贵的姬松茸。.甜品✿ 豆腐|凤梨|甜姜甜品也有两款，包括豆腐慕斯和雪糕搭配凤梨丝和甜姜.✿ 炖|叁雪最后的一款甜品是传统的炖雪梨、雪耳、以及雪莲子糖水…查看更多