懷歐敘

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因為有匯豐生日coupon, 決定去其中一家酒店食一次豪華晚餐。 Coupon 20% off 加送一瓶紅或白酒加一個生日蛋糕! ^^ 老公選擇了 Chocolate Truffle蛋糕。我地兩公婆都好耐冇出街食高級晚飯拍拖所以今餐食得超開心! 可以打扮得靚靚咁出街唔洗做黃面婆真係一大樂事!!!今日有Game Meats Special!!!!! 我超鍾意食Venison鹿肉, 但係眼見老公要鹿 - Venison steak served with poached apple, chestnut, sauerkraut, Brussels sprouts and brandy cream sauce - medium rare(可能記錯 ) 我貪心想試其他野.. 叫咗 Roasted Pigeon with sauteed mushrooms, poached pear and apple served with cranberry sauce and also with sauerkraut and Brussels sprouts - medium rare. Manag

Celebrate with wife for her pre-B-day. Simply good place.3 course dinner:Starter:Foie gras (ok) and scallop salad (small scallop, not good)Soup: lobster bisque (one of the best in HK, must try, rich and smooth)Main: grilled prawn and tenderloin (not enough charcoal smell), fried black cod (good, fatty fish)Dessert: souffle and sampler (ok)Price: credit card discount (good)Simply, price is not so expansive in Conrad admiralty. But the food is more than average.

I can’t help but to write a piece for this fabulous restaurant – Brasserie on the Eighth@Conrad HotelMy first visit was two years ago with a friend, and the charcoal-grilled steak was a big check, so I’ve decided to bring my then-bf to try. But it took me us two years to revisit, and we were blown away!!It really didn’t start off well by me forgetting my HXXC credit card, which I could enjoy 25% off the bill plus bday cake and a bottle of wine. Just as I was about to cancel the appointment whe

ORDER了三道菜套餐, 朋友還加$160了兩杯酒, 但我吃藥中不能飲頭盤: 鵝肝, 入口即溶, 出奇地不太漏, 味道適中, 配上蘋果蓉 及提子幾乎標準的配置但天衣無逢怕頭盤鵝肝太漏所以SKIP左湯, 直入主菜呢個主菜 食起黎有小小對儀態既考驗好在牛仔膝 肉相當滑 生熟岩岩好 骨肉剛好分離紅酒汁味道與牛仔肉相當配搭配菜的薯蓉亦搞到好滑滑到我懷疑奶多過薯 朋友要了煎鱈魚配菇鱈魚亦係煎到洽到好處肉質滑, 調味偏淡 (因為是法國菜吧)落小小黑椒 味道相當不錯甜品友人要了甜品拼盤我自己就要了這個感人的疏芙里蛋白打到完全鬆哂焗到岩岩好做到外脆肉鬆化一分錢一分貨呢餐絕對物有所值

嚐味之旅多崎嶇，真正叫人吃完之後，有人間美味之歎的餐廳，可謂百間之中，不出一二。正因為佳味難得，所以饕客才有尋找美饌的動力，也造就資訊分享的機遇。試想一下，如果街上隨便一家食肆，都能夠為味蕾帶來感動的話，你還會到處搜尋美食資訊嗎?誠然，飲食專欄和食評，的確是餐廳資訊的重要來源，但是“耳聽三分假，眼看未必真”，你得要親身嘗試，才能有第一身的體會。可知道“味道”這回事，每個人都有不同的標準。你說“超好味”嗎?我卻認為才不過爾爾。為什麼有這番感慨?還不是因為所得資訊與親身感受之間的落差囉!從各方得知港麗酒店的Brasserie on the 8th，是一間高水準的法國餐廳，早已有來試菜的心，可一直拖至最近才能成事。聽說這裡有不錯的龍蝦湯，煎鱸魚也好吃，甜品也做得蠻有水準。種種的正面評價，造就對餐廳的一定期望。來到之後瞥見Business Luncheon餐牌，有我期待已久的Lobster Bisque，主菜又有Oven Roasted Sea Bass with Fricassee Mushroom of Wild Mushroom with Lobster Red Wine Sauce。不

是日下班之後，唔太約了我吃晚飯，神神秘秘的在金鐘穿梭，心想究竟今晚吃什麼？畢竟也真的很難估呢！就算上了PP四樓，目標仍舊有很多，去灘萬吃懷石？去Café Too吃自助餐？去夏宮吃中菜？去Petrus吃法國菜？還是去Nicholini吃意大利菜呢！孰不知通通都錯，原來是到Conrad酒店內八樓的Brasserie on the Eighth吃法國菜。此店環境絕不比其他中環金鐘等其他西式高級餐廳輸蝕，店內有倘大的廚房，看來整潔有系統，當然跟Caprice的比，這個廚房就真的是舊了一點，另也瞄一瞄酒櫃，都有不少中價的酒，再坐進Window Seat，飽覽中環夜景，啊！香港的夜景是多麼的美。之後大家也點菜了，其實可以點A la carte，也可以點它們的Dinner Menu，分別有2 course set dinner、3 course set dinner及4 course set dinner，所述的四道菜，其實就是頭盤、湯、主菜及甜品，如果是回點少一點，通常就是甜品或湯兩者中捨其一，而兩道菜的就也不用說了吧。鑒於本人近來嗜酒，要了4 course set dinner with win

The SituationI usually stay on Kowloon side for food (closer to home, familiarity, better value, more choices) but one of the few exceptions is Brasserie on the Eighth at the Conrad Hotel. I've been a patron for years for dinner, but oddly I had never tried their supposedly famous Sunday Brunch. Time to make amends and rectify the situation. Note: I can't comment on Nicholinis, which shares the buffet with Brasserie.ServiceFirst off, despite the good food, the primary reason I keep going back

Resto @ HK Central: French – Brasserie in the 8th @ Conrad Hotel Décor: modern and has not been renovated for a long time. This set-up should have been there for at least 8 to 10 years.Ambiance: fine dining ambiance Sitting: fairly close to your neighbor. In fact the restaurant was about half full, the maitre d’hotel could have sit the guests at alternate table, thus giving us more privacy.Food: appetizers were OK for all of us…. Sashimi salad, soups and custom prepared arugula salad mixed with

已很想來試，朋友生日，又有COUPON，終有機會，本預計平均$700-800，但看到餐牌有SET DINNER，反而更理想，可配酒或不配都可以，當然只加百幾元就有2杯WINE，最值:餐前麵飽/薄脆餅配 吞拿魚牛油醬，食咗2碟$60。4course with wine $748 (紅白酒各一杯) (HKB premier birthday coupon half price，即$374) 頭盤: 三文魚及吞拿魚生, 湯:.龍蝦湯 – 香濃及滑，又夠份量，夠兩個人享用。主菜. 牛柳配燒大蝦，牛柳恰到好處，唔太生又唔太鞋，新鮮嫩肉，大蝦新鮮彈牙。 甜品: 雜錦併盤，賣相夠美，5款甜品-心太軟、芝士蛋糕、布甸、Tiramisu及香橙加酒甜品。2course with wine $578 (紅白酒各一杯) (HKB premier 再有20%off )頭盤: 帶子, 主菜. 燒羊架，香嫩，味唔太重，保持羊肉味道。2course no wine $418 (HKB premier再有20%off)頭盤: 三文魚, 帶子-輕輕煎香，鮮味, 鵝肝-輕輕煎香，入口溶化，味甘香主菜. 焗銀雪魚，十分滑溜新

今日 department lunch, 老板book左呢間餐廳同大家食lunch. 1:00正上到Conrad 8樓出電梯轉左就到.今天天氣很好, 陽光充沛, 所以落地玻璃的環境令窗外的視野特別清晰明亮, 而整間餐廳給我的感覺是很舒適和寫意, 絕對是個很relax 的地方.我們都選擇了3 courses set lunch.Lobster Bisque: 是個很濃郁的龍蝦湯, 質感好厚, 上枱時有小小油浮面, 但進口感覺不怎麼特別油膩. 有很豐富的龍蝦味, 而一小粒一小粒的龍蝦肉粉量適中. I like this most! hehe! Main course - Lamb Rack (medium): lamb rack 不是太特別, 但火喉控制得很好, 係medium, 所以羊肉仍很嫩, 是我愛的texture. 另外, 服務員介紹黃色的是麥粉, 呈糊狀, 我第一次食呢樣食物, 好creamy, 有的的甜, 對我來說, 是很新鮮的食物. Dessert: 本是沒大驚喜的dessert, 但3粒cherry的強烈酒味令整份甜品很有層次, 一口甜, 一口酒, 超撞!有一點要menti

一介贫民自然是没钱没胆去这种地方吃饭咯～～～好在参加一个program，mentor请我们吃了一顿丰富的晚餐～～～其实很担心自己看不懂菜单，还好mentor有很体贴地问我们喜欢吃什么我说我喜欢鱼虾类的于是前菜选了蟹肉沙律，主菜是三文鱼等待的期间，一边聊天一边闲闲吃着桌上的面包和薄脆饼很香，吃起来也不会失仪态，能让人放松心情每一样菜都非常的漂亮精致，自然而然让人不忍心牛嚼牡丹沙律很清新，蟹肉鲜美三文鱼配的薯菜入味又不会太稔，鱼肉很多汁，柔韧度适中，不过就偏咸了点，当然我个人的口味比一般人淡些其他人基本都要的牛羊肉扒，看起来大家都吃得津津有味很满意呢餐后的甜品，mentor推荐什锦拼盘，但我却突发奇想点了一个热龟苓膏什锦拼盘看上去非常精彩，不过我还是喜欢不加糖的龟苓膏苦苦的感觉，大餐之后，需要一些不同的滋味，免得宠坏了自己的肠胃呢价钱就不知道啦，但好感谢mentor给了我一次难得的美食机会呢～

We went on the Brasserie on the Eighth for a nice evening dinner.The restaurant is half full, and the clientele tends to be a well mannered low-noise crowd, a very good environment for a date.We had:Foie gra sampler, Black Anus Ribeye with tomato and spring beansNZ Lamb loin with spinach and polenta glass of Pinot grigio and bordeauxNote that its is European Cuisine and European size*We started with Bread Collection：Baguette and Garlic Crisps with Tuna Pate and ButterThe mini-baguette was of go

Ordered 2 3-course dinner, one with wines (a glass of white and a red, both are Australian wines).Shock to have unlimited refill of petit fours! Almost full house most of the time that night. Waiters and waitresses were busy but the pace of food-serving and the quality of service were never affected.

The restaurant is not big and doesn't have many tables, but the atmosphere is very comfy. The waiters are all very helpful and attentive.We ordered a 4-course set dinner. I had foie gras for appetiser while my wife had scallops. Both were very delicious and delicately made. But I guess the foie gras was better, as the scallop tasted a bit like dried scallops we used in the Chinese soup.I had veal as my main dish while my wife had prawn and lamb ribs. The veal was very soft and in rather big

週五和兩位好友慶祝生日，選擇了Conrad嘅Brasserie享受一頓豐富嘅晚餐。計及店內環境服務及食物質素，Dinner Menu嘅價錢都算合理。二、三及四道菜的價錢分別係$418、$528及$588，如加$160，更可於每道菜前享受一杯店方精選的餐酒。Bread Collection：款式選擇不多，只有法包及蕃茄味脆片供選擇。法包温度微暖，外脆內軟。蕃茄味脆片香脆。最好食的是自家製的吞拿魚醬，小小兩份麵包，竟需用三份吞拿魚醬，yummy！AppetizersPan-Fried Foie Gras with Port Wine Sauce：鵝肝味道很濃郁。倘若外層能煎脆一點則更理想。Pan-Seared Scallops on Green Asparagus with Black Bean Sauce：雖能分辨食材用料新鮮，但味道沒有特別驚喜。SoupLobster Bisque：味道同樣非常濃郁，龍蝦相信也用了不少。口感方面，感覺creamy，內含肉質結實的龍蝦粒。另外，湯內亦有數粒充滿酒香的麵包粒，挺特別。Main CoursesChar-Grilled King Prawns