圓

一直好想試下呢間新派混合素菜餐廳，但因為價錢問題遲遲都未去試，咁啱今年圓入選左香港米芝蓮指南，加上親人生日，終於的起心肝去試一試。我地3個人，仲可以一次過試晒 lunch menu d 款式添!🔸🔹🔸🔹🔸🔹🔸🔹🔸🔹🔸🔹🔸🔹餐前小食 (碧根、醃茴香、Wasabi 腰果)｜⭐⭐⭐俾左2份我地，第一次接觸茴香呢種食材，口感好爽脆，3款小食整體感覺都唔錯。(飲品) 菠蘿．甘筍．雪梨｜⭐⭐⭐⭐⭐好清甜好 fresh，菠蘿同雪梨一d酸味都無，d食材好新鮮好靚。美中不足嘅係份量太細杯，大啖d飲應該一啖都飲得晒，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，用脆米盞裝住，酸酸甜甜咁，好開胃。個人認為就咁用玻璃杯裝會好d，脆米盞對個菜式黎講加唔到分，有少少搶左左天桃d味同口感。醃漬．芥蘭頭｜⭐⭐⭐採用韓式醃泡菜嘅方法去醃芥蘭頭，醃得唔太均勻，有d無乜辣，有d又太辣🥵。如果唔睇 menu，真係會以為自己食緊醃白蘿蔔🤣。欖菜．螺絲卷｜⭐⭐⭐螺絲卷有兩款，一款蒸、一款炸。餐廳員工教我地要順住螺絲紋慢慢撕黎點欖菜醬食，務求食到多d醬。欖菜醬無想像中咁咸，食落去幾creamy幾滑。炸螺絲卷偏油，配上欖菜醬略嫌少膩。柚子．苦白菜．脆西米｜⭐⭐⭐用左泰式肉碎生菜包嘅概念去設計呢道菜。柚子配上苦白菜感覺好清新、好 juicy。柚子配脆西米個口感好得意，脆卜卜。昆布．雪燕．瓜甫｜⭐⭐⭐菜式好新穎。用左幾款瓜去砌成瓜甫，配埋昆布同雪燕熬成嘅高湯，感覺好滋潤。藤椒．萵苣｜⭐⭐⭐將藤椒磨成粉，藤椒粉食落好麻，無苦澀味，可惜配上新鮮萵苣，突顯唔到藤椒味，剩係食到萵苣味。(湯) 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、老菜甫同蓮子，好滑甜滋潤。(湯) 松茸．菊花浮萍 (+$68)｜⭐⭐⭐⭐⭐呢道菜應該算係店家招牌菜式之一。師傅展示左佢嘅細膩刀工，將嫩豆腐切到好似絲咁幼，成品好似一棵綻放嘅菊花。配上濃香嘅松茸湯，視覺、嗅覺同味覺都有頂級享受。鼓香．涼瓜．素方｜⭐⭐⭐⭐⭐本來以為呢道菜個主打係素方，點知食完最驚喜係泰國涼瓜釀珍珠米，珍珠米用高湯醬汁等熬煮過，加埋泰國涼瓜個甘味，真係一絕。但個份量又係太少，得1粒咁大把... 素方就係將菇豆等食材，用醬汁整到成舊啫喱咁，睇落好似素東坡肉咁。牛肝菌．茴香．土豆｜⭐⭐⭐⭐味道唔錯，但無乜特別，食完涼瓜食佢就覺得比下去。就咁用醬汁佐牛肝菌、茴香同薯仔。焗釀啡菇｜⭐⭐⭐⭐將多種菌類切絲，配上芝士來焗釀大啡菇，比一般焗釀啡菇味道豐富。野菜．荷葉飯｜⭐⭐⭐⭐⭐用蓮藕、芹菜、脆米同多穀米一齊煮，口感豐富，並以荷葉墊底，有淡淡荷香，色香味俱全。(甜品) 焦糖薑汁豆腐雪糕｜⭐⭐⭐⭐⭐呢道菜真係要讚一下餐廳員工! 佢地知道我地有人生日，主動幫我地改晒個甜品做焦糖薑汁豆腐雪糕，本來我仲疑惑緊點解無問我地要咩甜品，原來餐廳俾驚喜我地! 呢個甜品用左 creme brulee 做法，面頭一層脆焦糖，下面係薑汁豆腐雪糕。脆焦糖完全無遮住薑汁豆腐雪糕嘅味，薑汁又唔會過辣，整體味道好平均，好好食!🔸🔹🔸🔹🔸🔹🔸🔹🔸🔹🔸🔹🔸🔹整體感覺：食物味道 - 中上，食材選料上乘👍🏻，廚師刀工一流，菜式創意不俗，但食物份量偏細，男人一定唔夠食。價錢 - 本來唔算貴，但因為食物份量細，令到性價比唔算高。環境 - 乾淨闊落、採光度高。服務 - 細心周到。…查看更多

别人形容為天花板，如果份量多一点，令整体性价比提高，我或許認同。未加一，花费$8百多元的一餐，確实美味、有驚喜。優点: 食材完全是新鲜食物(無素肉）、食材不常見、食材配撘新穎、裝修講究環境乾淨企理、小食可以refill、生日送上mini cake music box、㕑師刀工好、服务好好等等。缺点: 性价比不夠高。推介: 個有麻辣味和藜麦的拌飯，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 (蓮霧) 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 (欖菜), 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（芡實) 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 (雲耳), Bamboo Fungus (竹笙), punctuated by the gentle crunch of Luffa (絲瓜).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 (雪蓮子)- 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

大家對西式的ꜰɪɴᴇ ᴅɪɴɪɴɢ 應該不會太陌生，但素食版本的ꜰɪɴᴇ ᴅɪɴɪɴɢ ，可說是一種比較新的體驗。位於中環荷李活道的「圓」，主打新派現代素菜，由著名廚師邵德龍大師傅以及主廚羅澤基所帶領，致力呈現一種回歸自然的飲食理念。主打融合中式傳統手法與時令素菜食材，專注精緻素食體驗。食材以中菜烹調手法作傳統根基，再以新派的手法呈現，每道菜呈現精緻得像藝術品一樣。.「圓」最近舉辦了一場獨特跨越疆界的星級六手素食晚宴。是日晚宴由駐場主廚羅澤基師傅 ，聯同來自德國米芝蓮星級大廚ᴄʜᴇꜰ ʙᴊᴏᴇʀɴ ᴀʟᴇxᴀɴᴅᴇʀ 以及國際知名的邵德龍師傅共同呈獻。三位大廚融合中西美食元素，為食客們提供一場創新素食新體驗。晚宴提供十道多精緻的素食品嚐菜單，為食客們帶來全新體驗。.ᴇᴀꜱᴛ ᴍᴇᴇᴛꜱ ᴡᴇꜱᴛ6 ʜᴀɴᴅꜱ ᴅɪɴɴᴇʀ 10-ᴄᴏᴜʀꜱᴇ $1388.迎賓飲品✿ 八寶茶 由紅棗、菊花、甘草、桂圓、陸蓮花、山楂等多種材料調製而成的熱茶，特色的以小試管方式呈上，為晚宴揭開序幕。.開胃小品✿ 柚子丨味噌丨話梅第一款送上的是以小脆卷方式呈上的開胃小吃，中間夾著清新的柚子搭配味噌和話梅，風格清新。.✿ 欖菜丨螺絲卷以傳統的中國蒸饅頭以及炸饅頭，配搭以橄欖菜調製的特色慕斯沾醬，展現精緻的工藝。.前菜✿ 椒麻|簑衣|萵苣盡見刀功的簑衣萵苣，讓邵師傅呈現刀功手藝的得意之作。兒菜和玫瑰花狀的青堤，搭配四川椒麻小醬汁，帶小麻而不失清新。.✿ 番茄|百香果|奇亞籽有機番茄與百香果及奇亞籽，酸酸甜甜的色彩繽紛.✿ 香草|豆乳|三白以水竹筍、百合、豆奶及意大利香草融合，口感滑順。.湯品✿ 西洋菜丨桃膠丨腐乳以西式做法的西洋菜湯，加入桃膠和發酵豆腐，再加上脆片以及腐乳醬調味。.主菜✿ 茄子|昆布|墨西哥辣椒醬令人留下深刻印象的一道菜式，茄子以昆布包著。超鮮嫩的茄子，最後加上特調的墨西哥辣椒醬，個人很喜歡。.✿ 乾燒|野菜|琵琶燕在傳統的中菜，有一道有名的菜式琵琶燕窩，這道菜正是以此作概念藍本。改以素食雪燕，搭配四川乾燒汁，配搭烤蔬菜：意大利式香草、意大利烤瓜等。.清新小點✿ 醃漬|蘿蔔|酸薑西式風格雪葩，帶濃濃的醃製酸蘿蔔香氣，配搭中式酸薑脆片，一清味蕾。.第二主菜✿ 松茸|文思|竹燕靈感來自一款絕對考刀工的淮揚菜 - 文思豆腐，低層做了豆腐布甸，試層是以文詩豆腐羹做的芡湯，放了一點竹燕，展現出精緻的素食藝術。.主食✿ 黑松露|南瓜|煲仔飯✿ 姬松茸|五穀|意大利飯由兩位主廚席前處理，ᴄʜᴇꜰ ʙᴊᴏᴇʀɴ ᴀʟᴇxᴀɴᴅᴇʀ 負責的是一款中式煲仔飯，配上現刨新鮮黑松露，香氣撲鼻，令人垂涎。而羅主廚則負責雷式意大利飯，結合多穀類及阿波里米，搭配乾橙皮和香菇，最後再加上矜貴的姬松茸。.甜品✿ 豆腐|鳳梨|甜薑甜品也有兩款，包括豆腐慕斯和雪糕搭配鳳梨絲和甜薑.✿ 燉|叄雪最後的一款甜品是傳統的燉雪梨、雪耳、以及雪蓮子糖水…查看更多

圓 Yuan📍中環荷李活道1-13號華懋荷里活中心地下2號舖香港特式fine dining 素菜餐廳，lunch 性價比好高，唔鍾意食素菜可以揀lunch 黎試下Lunch MENU $688👍琥珀合桃|醬油鮮茴香｜Wasabi腰果呢個合桃好出色，我地竟然refill 左3次👍 WELCOME DRINK ASIAN PEAR, GARDENIA FRUIT THYME, YUNNAN SOUR PAPAYA雲南酸木瓜+黃金梨，酸甜開胃餐前小食👌鮮合桃|雲耳|脆盞FRESH WALNUT, PANIPURICLOUD EAR FUNGUS, CHINESE CELERY👌甘草|檸檬|涼瓜BITTER MELON, LICORICE LEMON, MINT👍欖菜|螺絲卷CHINESE BUN, OLIVE VEGETABLE螺絲卷分開一個蒸、一個炸嘅，可以搣開配欖菜醬，最欣賞炸個粒外脆內軟，可惜只有細細粒，唔夠食🤣前菜👍蒲燒|素卷|海藻BEAN CURD, BURDOCK ROOTGREEN & RED TOSAKA SEAWEED, SAGO用腐竹和腐皮整成素鰻魚，外塗光汁，好惹味湯品👍松茸|菊花浮萍CHRYSANTHEMUM TOFU. MATSUTAKE呢個要讚嘆師傅刀工，豆腐切成菊花形，放入湯中，湯入面有淡淡嘅松茸味道主菜 （三揀一，我地岩岩好3個人，就可以一人試一樣）👌燕麥|雪燕|角瓜GUM KARAYA, TEA TREE MUSHROOMLUFFA, OAT MILK, GLUTINOUS RICE, MACADAMIA👌醬烤|菜花|野菜CAULIFLOWER CHAR SIU SAUCE, POTATO, PUMPKIN素叉燒醬來加埋似扒嘅椰花菜烤焗，上枱已經聞到好香濃嘅叉燒醬味👍芝士焗釀啡菇PORTOBELLO, CHEESE JICAMAMOREL, BAMBOO FUGUS, KING OYSTER MUSHROOM釀蟹殼造型大啡菇釀左切成絲嘅杏鮑菇、竹筍、羊肚菌及沙葛，切開有芝士同腐乳濃香仲可以拉絲😋cheese 好香濃👌姬松茸|老菜脯|五穀BLAZE MUSHROOMPRESERVED RADISH, MULTIGRAIN RICE👌甜品川貝|秋梨|桃膠YELLOW HIMALAYAN FRITILLARYPEAR, PEACH RESIN, GOJI, RED DATE…查看更多