Table by Sandy Keung

今次呢餐饭真系几有惊喜！间餐厅坐落高层，估唔到竟然有个露天阳台，景观开扬，坐得舒服又够晒chill，呢一点已经即刻加分！讲返食物，先赞个面包篮，有两款包：脆𠮶款落咗香草，就咁食已经好够味；软身𠮶款点佢哋特别嘅豆豉牛油，豆豉味突出，不过就唔算好开胃。头盘方面，个蚬真系整得无得弹！我系蚬迷，几种唔同蚬嘅火候都掌握得精准，保留晒佢哋本身嘅鲜味。个酱汁相信系用咗煮蚬嘅原汤做底，再加少少蒜蓉，平衡得恰到好处。另外道鸭心都好出色，煮到蓝煮（Blue）嘅温度，但一啲内脏嘅骚味都无，最后用酒送，简直系完美收官。主菜有赞有弹。道五花腩整得几好，脆皮之余又keep到肉汁，好嫩滑，配嘅泡菜酱汁味道亦都啱啱好。个虾意粉更加系惊为天人，意粉煮到Al Dente弹牙口感，虾嘅精华全部渗咗落个酱汁度。不过，可能只虾嘅尺寸关系，肉质有啲过老，口感有啲逊色。至于海胆酱意粉就相对失色，意粉本身调味唔错，但啲海胆就好似局外人咁，完全同成个菜式夹唔埋。今餐最令我印象深刻嘅，反而系一道睇落好简单嘅煎菇！食落个口感竟然有啲似滑溜嘅炒蛋白，真系估佢唔到，系全餐最难忘嘅一道！另外道羊肉都好合我心，用高酒精酒火燎过，腌到入味入骨，连羊皮都保持到恰到好处，系我未试过嘅好滋味。最意外嘅系，我平时超憎食芫荽，但竟然接受到佢哋个芫荽沙律！胆粗粗试咗几啖，居然完全唔使吐返出嚟，算系一个小奇迹。唯一觉得有啲美中不足嘅，系其中一道椰菜个名令我期望过高，食落反而觉得系全餐最弱嘅一环，当然呢个可能系我个人问题啦。最后一定要赞嘅系，侍应好细心有礼，会耐心介绍菜式，换碟同斟水都好频密，令成个用餐体验更加完美。总括来讲，呢间餐厅无论环境、食物同服务都有高水准，一定会再嚟帮衬！…查看更多

Just bad, not worth. No good surprises 去到环境好靓，好高级，开始对食物有啲期待我哋二人无叫set，只叫a la carte叫左四个前菜，一份US牛，同个signature mud crab garlic rice.前四道前菜，分别两款北海道uni, 大龙虾汤同花胶。卖相好靓，好高质，但味道一般，无惊喜。龙虾汤层foam几好味，汤亦好浓。钟意饮龙虾汤嘅人会好钟意，但我觉得咸。两款uni, 除咗食材值钱，其他无咩出色。花胶，份量比我预期多，但花胶同啲sauce唔系特别夹，花胶又吸唔到啲sauce变左花胶无味，食落又唔胶…之后到份牛，本身想叫韩牛，点知是日无，咁唯有叫美国牛。又系卖相好得，好有gimmick, 放系块喜马拉雅盐板上，但唔知系啦啦配个韩系配菜做咩，讲返主角个牛，煮得好靓，生熟拿捏得好好，但食落又系无料到…😮‍💨 绝对唔值$700最后上个signature garlic rice, 半份有一只蟹，卖相正常，食落无味，连嗅觉都享受唔到既garlic rice. 真系O左嘴。仲要当场自己剥蟹壳食，系一个咁高级嘅地方自己剥蟹壳，系几咁刻突嘅事，即刻觉得自己去左大排档，食完成只碟都系蟹壳。同场加影，有张枱讲嘢好大声，特别个女人，唔知以为佢饮醉左，搞到个场cheap晒🤦🏻‍♀️…查看更多

第一次去呢间餐厅食饭系喺上环既时候，今日再黎食，佢已经搬左去中环H Queen’s 。今次系比佢个海胆menu 吸引左，带住期待既心情黎试下，完全冇令我失望，我食左好多”first tasting”❤️下次要试下a la carte menu 😋🧡SUMMER HOKKAIDO SEA URCHINBESPOKE DINNER MENU🧡June-August, 2025$1788/ pp打头阵有杯茶同面包，面包可以refill，有烟熏味，好食😋❤️Uni, Grilled Cheese Brioche Sandwich Scamorza, Comte, Beef Jus海胆多士，多士入面有cheese ，马粪海胆味道好浓郁🩷Uni, Onion & Potato Salad Burnt Peanut Butter, Mimolette海胆洋葱薯蓉沙律，洋葱味好重，薯蓉入面都有薯仔粒，有啲口感，海胆成为左佢既配菜🧡Uni, Japanese Block Goma Kudzu PuddingPigeon Jus海胆黑芝麻布甸，配乳鸽汤，本身唔系乳鸽嘅我都觉得佢个汤好味，好似饮紧药材汤，成个dish 都好浓味，3样野既味道都好独立💛Charred Kinki Fish, Uni SauceCeleraic喜知次鱼配海胆酱，个海胆酱好饮汤咁，要用面包食埋啲酱，个海胆酱味好鲜甜💚Uni, Guanciale, Bucatini, Smoked 'Liquid Chicken'Black Pepper呢个系我今晚最爱，海胆通粉，啲通粉好幼身，入面系通心，好有质感，配埋个鸡汤汁加黑椒真系好无敌，海胆面成为左配菜，个粉先系主打🩵French Beef Onglet, Uni, NoriMain course 系牛配海胆，牛味浓，有炭炉轻烧既味道🤎Uni, Overnight Salted Silver Tile Fish因为我唔食牛，chef转左北海道海胆 一夜干青根鱼比我，呢个鱼系我今日第二道最钟意食既菜，个鱼味好鲜甜，一定要配海胆一齐食，绝配💙'Flower' Crab, Uni, Donabe Rice花蟹肉海胆饭，呢个饭味道冇好突出，真系全海胆味，有饭焦口感，饭味偏淡💜Uni, Salted Caramel, French ToastMustard甜品系焦糖海式西多士配海胆，建议个海胆要独立食，多士焦糖味好重好甜，的确系好香好食，但配海胆好似唔太match ，但分开食完全唔影响佢地既独立味道…查看更多

Lunch. Have always LOVED chef Sandy’s crab rice (even tho I didn’t eat crab). First time here since her move to Central.Much more upscale deco with modern art on the walls and smartly dressed servers.Went for the lunch set ($588 pp).Here’s what we had.Welcome drink: Camomile tea infused with figs.Bread basket accompanied by butter made with pickled vegetables (榄菜). Especially loved the crispy-thin flaky crackers.Piping hot Chicken Soup- comforting, intensely flavorful and shimmering with collagen. Toasted sesame added nutty warmth to the silky mouthfeel that spoke of hours of slow simmering. Gelatinous and tender Fish Maw topped with the deep, savory richness of 50-Month Iberico Jamón.50-Month Iberico Jamón on a bed of perfectly al dente Hand-Made Tagliolini in carbonara sauce.Diced locally sourced Abalone with Angel Hair in an umami-rich sauce.Expertly prepared Wild-Caught Red Snapper with moist, flaky texture and crisp, golden skin. Light and refreshing raspberry sorbet.Truffles In summary: delivery of a quietly luxurious experience defined by technical mastery and cross-cultural elegance. (Granted- have always been partial to female chefs) Chef Sandy’s menu displayed great confidence, restraint, and reverence for the ingredients. …查看更多

如果你问我有咩印象，我会答你成餐饭好咸，啲汤饮到有味精！所以饮咗好多支水！其实我都谂唔明白，无论系海鲜定系肉类，点解都要落咁多盐？相信我同好多人一样，今次都系睇完上网嘅介绍之后冲着个蟹饭而来，因为本人好钟意食蟹，所以见到有蟹，完全抵抗不到。个蟹饭系好有蟹味，佢就系一个有蟹味既咸饭。蟹壳系要自己剥嘅，其实只蟹系好新鲜好好食，我觉得其实就咁普通白饭捞蟹膏都已经正，所以个饭冇必要整到咁咸。总结，感觉Sandy真系好钟意盐。…查看更多