懷歐敘

Went here for a romantic meal, sat beside the window with an amazing view. Truly a great atmosphere! We ordered the set meal for 2 with 4 courses and 2 glasses of wine. StartersThe salmon tartare was very nice and tasted sweet. Soup was ok, pretty standard. 2nd courseSliced duck was ok, nothing specialMain courseThere were 2 cuts of beef, it became very dry as it was lacking sauce. However, asked the waitress for mustard and she presented a selection of mustard.Overall the food was just ok and the bill came to over $2000 which was bit pricey for what it was. Hoever, the location and atmosphere totally compensated it. Service was great also. Would come here for special occasion.…查看更多

前排係電視機睇到介紹用干邑煮嘅龍蝦湯一直記住要黎呢間餐廳今次終於可以試啦😁一坐低我地就問可唔可以轉window sit不過佢地一口拒絕其實我覺得如果咁早段時間（7：00pm）得兩、三枱人又唔好好忙用啲咁嘅態度答客人令我覺得佢地好似無一般酒店既服務態度😔😞問下啫我夠估到比人book唒喇問下之嘛鬼死咁惡😣先講個包喇有個似豬或者鴨肝嘅醬同牛油雖然無物突別但配酒都唔錯！之後點左個配到紅酒嘅鵝肝拼盤，有煎鵝肝、同兩種鵝肝醬！不過依家諗返唔知係米睇漏眼應該可能或者係鴨肝因為好so㗎！到我期待今日主角嘅龍蝦湯啦！知係電視講得誇定我心情被影響左呢一啲都唔覺得咁出色lo、只可以話比某啲餐廳好小小啫！哼！之後求其叫左個藍青口同唔記得係咩luuu到最後呢碟腥到我要細細聲猜👋✌✊輸左食嘅唔知咩嘢真係腥到不得了，好似話係雞嘅好特別嘅部份、味道好似雞精架😒我只係勉強食左幾粒合桃咋！陰公…查看更多

早在一個月前，已跟E先生商量好，在他生日那天晚上到Brasserie on the 8th吃晚餐慶祝，而就不另外安排其他節目/活動慶祝了，他欣然同意，說簡簡單單就好。其實當我在預訂好生日晚餐的同時，生日當天的其他節目安排早已有了主意，就是不告訴他，到時候讓他有個驚喜。終於，來到E先生生日的今天，非常感謝D先生&F小姐的配合，才造就如此圓滿LE188°午餐及幸福的生日蛋糕時刻，4個人一起渡過了一個甜蜜愉快的午後時光。在我倆驅車往Brasserie on the 8th途中，我仍有飽肚之感，看來晚上這餐還是點一些輕盈的菜色為上。18:30左右到達Conrad Hong Kong，下車後就從大堂直接乘升降機上8/F，一出升降機左手邊就是懷歐聚Brasserie on the 8th，而右手邊是港麗酒店另一間有名的餐廳，以意大利北部菜聞名的意寧谷 Nicholini's，前方還有寶絲吧 Pacific Bar。  懷歐聚Brasserie on the 8th 是一間法國餐廳，提供傳統融合現代的法式歐陸美饌。餐廳面積不算很大，環境卻非常舒適，不單樓底夠高，燈光亦足夠柔和，讓客人感覺溫暖而親切；雖然餐廳沒有華麗的裝潢，但以典雅來形容亦甚為合適，客人身在其中感覺輕鬆自在；加上餐廳採用開放式廚房，客人可以一邊享用美食，一邊看到廚師們在忙碌地炮製食物，倍感愜意。我們一坐下就先點了支sprinkling water，這裡提供的是細支裝 San Pellegrino，才倒了兩杯就加完了。打開Menu，首先看到是晚餐提供的 4 course Dégustation Dinner $748 或 4 course with 2 glasses of wine $858，可是食物看起來不太合口味，於是我們就決定散點了。 點好菜後，就要試試這個麵包籃，這裡只提供兩款麵包，分別是小法包&香脆薄片；小法包烘得外脆內軟，塗上牛油或是特製的豬肉&鴨肉醬，味道很不錯。雖然是好吃，但我還是吃香脆薄片好了，免得又被佔去本來已經不多的胃納。 Sauvignon Blanc, 2012 $105 / glassGreywacke, Marlborough這晚只有我一個人喝酒，於是就點了一杯紐西蘭的Greywacke白酒，紐西蘭的Sauvignon Blanc葡萄最為有名，加上Greywacke是著名釀酒師Kevin Judd的自創品牌，絕對是信心的保證；這杯白酒頗合口味，帶有柚子的味道，輕微的酸度，餘韻清爽。三式鴨肝 (香煎、凍批及慕絲) $320前菜在我們吃完麵包後不久就送來，鴨肝以三種不同形態上場：先是鴨肝慕絲，口感香滑，一放入口中就馬上在舌頭上溶掉了，除了淡淡的鴨肝味道之外，什麼都不剩；之後嚐的是香煎鴨肝，可能是這片鴨肝較薄身，顯得頗為油膩，但鴨肝味道濃郁，而且煎得恰到好處；最後嚐的是鴨肝凍批，味道跟剛才塗麵包的特製肉醬有幾分相似，不就是鴨肝醬而已，對比其他兩式，這個最為普通。波士頓龍蝦配熱情果啫喱、田園沙律及香瓜泡沫 $348除了油膩鴨肝外，另一個前菜就點了龍蝦沙律，美國波士頓龍蝦肉質鮮甜，口感彈牙爽口，田園沙律蔬菜新鮮爽脆，當中還有我喜歡的露筍，入口鮮嫩、清香爽甜，配上清甜香瓜泡沫，味道清爽怡人、清新開胃，作為今晚的前菜亦相當合適。 干邑龍蝦湯 $140聽聞這裡的干邑龍蝦湯頗有名，加上我們亦非常喜愛龍蝦湯，當然不可能不點個來試試，龍蝦湯中有不少龍蝦肉，雖然味道不算是非常濃郁，但入口頗香滑順喉，亦不難嚐到干邑的淡淡香氣，不錯。傳統法式焗羊排伴香草汁 $500主菜方面，E先生點了法式焗羊排，原來份量頗大，Medium的生熟程度，切開呈粉紅色，肉質軟嫩，羊味香濃，最喜歡面層滿佈香草碎，香脆可口，跟羊肉味道互相配合，羊肉本身的肉汁加上點點伴碟香草汁，連薄荷醬都不用醮，都已經很好吃了；配菜同樣用上露筍，美觀得來又好吃，很喜歡。 香煎北海道帶子伴玉米餅配海苔牛油汁 $380我的北海道帶子賣相相當別緻，帶子面層煎得微焦，裡面卻十分juicy，size頗大粒，肉質鮮甜彈牙，配上以海苔及牛油做成醬汁，牛油味香濃卻不油膩，又有淡淡海荅香氣，調味得宜，連胡椒都不用加都已經很美味。精選甜品拼盤 (兩位用) $220沒有特別喜好那一款甜品，於是就點了精選甜品拼盤，上檯時精選甜品拼盤連生日牌、蠟燭 (訂位時E-mail註明在甜品上加上生日牌)，還附送侍應唱的生日歌，讓E先生滿心歡喜。精選甜品拼盤有Tiramisu、Panna cotta、四色雪糕批&朱古力拿破崙共四款甜品，賣相漂亮，味道亦很不錯。其中以Tiramisu最為美味，入口香滑creamy，又帶有淡淡的芝士，以及酒香的味道；Panna cotta牛奶味夠濃，做得亦夠滑，配上香甜士多啤梨醬及雜莓果粒，亦為甚美味；四色雪糕批是較為普通的一款，但味道仍不錯；至於朱古力拿破崙，香濃朱古力味道的酥餅香脆可口，中間夾著口感幼滑的朱古力慕絲，的確美味。 Petit fours最後當然少不了petit fours，味道比剛才的甜品拼盤更甜，甚至有點太過甜膩了。我們對這一餐甚是滿意，總括來說我們今晚所嚐到的食物質素的確是很不錯，亦很對口味。至於服務方面，侍應對客人亦頗為細心，剛坐下時侍應就特意拿來一張椅子給我放手袋雜物；此外侍應總是適時出現，收碟速度亦快，又不會打擾到客人談天，而當日餐廳只是半滿，侍應因而更能為客人提供好服務，沒有半點的待慢，我果然沒有選錯地方。 唯一的美中不足是，從餐廳落地玻璃窗望出去，美麗的維多利亞港海景欠奉，看到的是金鐘區商業寫字樓大廈的樓景，那是曾經無比熟悉的風景，望著那幢雙子樓，記得多年以前， 曾經是我倆每天上班的地方，現在想起，不禁有點懷念從前的日子。時光流逝，歲月不饒人，E先生你又大一歲了。…查看更多

  五月是法國月,獲朋友邀請去港麗酒店的懷歐聚的法國菜, 好像有米芝蓮大廚坐陣, 好期待! 港麗中菜金葉庭就去過數遍, 法國菜是第一次, 朋友訂了一間房, 可以容納10多人, 長方形的桌子擺設, 談話沒有沒有圓桌方便, 已經有很多懷歐聚的法包的麵包籃, 但味道不好太硬沒有感情的麵包一樣, 朋友要求高, 所以Order 了酒店另一間意大利餐廳Nicholini's的麵包, 感覺好多了, 款式多又熱辣辣!看看Menu, 四道菜, 第一道是湯, 椰菜花的湯,好creamy,上面有層foam,  原本本人對椰菜花的青草味道不太喜歡, 但可能忌廉混合打成的湯, 反而好香, 有些脆的果仁定係椰菜花, 有些咬口, 不錯! 第二道菜是蒸鱈魚伴泰國米炒飯, 完全脫離法國菜的影子, 好fusion的一道菜, 只能說鱈魚沒有想像滑, 炒飯好乾身, 一粒粒的, 有點硬! 主菜是有點特色, 好清的一道菜, 雞釀鵝肝, 好新鮮清新的感覺, 但兩道菜都太清淡了, 我還是喜歡煎鵝肝, 甜品也是一些雪糕加sobert之類, 不是很有特色, 對米芝蓮真的有點失望!…查看更多

被缴請來吃午歺, 食物水準不錯.我選擇了3 courses, 頭盤是龍虾湯, 碟中放上一小塊龍虾加了少少cream, 然後在我面前慢慢倒下龍虾湯, 那香味陣陣, 再放入口已無法忘記那鮮甜香滑的味道, 好濃郁的龍虾味.主菜我選了trout, 軟滑的肉質加上南瓜茸, 另有一火花感覺.甜品是疍糕之類, 疍味香但感覺一般貨色, 比較失望!…查看更多

Came here for a friend's birthday celebration on a Saturday night and was surprised to see the restaurant nearly empty. Better for our group I suppose since it felt almost like a private dining room We went for the three-course set dinner... ServiceThis place would not have even been an "ok" if it weren't for the friendliness of the staff. Granted there were only a few tables and thus no reason at all for them not to be attentive. The waiters also very gladly took photos for us. One even boasted about how good a photographer he was. Nice people. FoodToo bad I was not blown away at all, even somewhat disappointed. Starter scallops - a bit on the salty side. Wasn't bad, but nothing to rave about.lobster bisque - waaaayy too salty that I had to dip bread into the soup and eat it that way. I'm normally a huge fan of the soup part of the meal, but could only finish half of this bowl.My friend described the cod as buttery, but I could not taste the buttery-ness. Instead, the cod felt "slippery." Not to say that it was raw. It did have the "melt in your mouth" kind of feeling, which I'm sure a lot of people prefer. But the fish was bland. I couldn't make out any particular taste with the sauce. Saving the best for last? The petits fours were much better, and I loved the pecan crunch! But if I'm paying almost $700 for a meal, the petits fours alone being delicious just doesn't cut it.VerdictThe staff took a polaroid photo for our group, a nice little gift for the bday girl Apparently they are no longer giving out stuffed bears, owing to a change in management. Not sure if their dishes on the a la carte menu are worth a try, but it might take a bit of convincing for me to be back. …查看更多

是他，也是你和我的故事。兩口子從不相識到彼此心接近，再發展到但願不只是朋友，曾遇過種種考驗，無論歷盡幾次浪，無論受盡多少風霜，也試過忘盡心中情，卻發覺忘記她，等於忘盡了歡喜，因為從來只有她，可以令我欣賞自己，如此這般，渡過了起伏的七年，得到您明明白我的心，而我又為何偏偏喜歡您，最終你決定用你的名字我的姓氏，到如今，每天愛您多一些，凡二十三年，當中總算是歡笑多於唏噓，其實也許你不會懂，從你說愛我以後，我的天空、星星也亮了。慶祝過了三十年彼此仍沒有嫌棄大家，這晚不可能去「大家樂」吃晚餐，否則明年我不用寫慶祝結婚二十四週年的食評了！這晚我選了我們去過幾次的「懷歐聚」，氣氛、情調、食物都好，太座應該會喜歡。點餐的工作，太座交由我負責，我建議試試兩道菜的套餐，點了頭盤和主菜。閒時愛做麵包作耍樂的我，絕不會錯過試麵包的機會，但今晚只得兩款，不及上次在 Nicholini's 的有三、四款，硬身的小法包搽些肉醬，十分美味，這 rillette 外貌似吞拿魚醬，但實質是用豬肉和鴨肉打成，當然亦加有豬油和鴨油，才會這般香。頭盤選了雜錦頭盤給太座，我選了香煎鵝肝。噢！都是我不夠細心，沒有問清楚，雜錦頭盤裏除了有帶子、兩片刺身外，也有一片煎鵝肝，這與我的頭盤重疊了，否則我點其他，那麼大家便可試多一款。太座很喜歡帶子，夠肥美厚肉，而三文魚和立魚刺身亦很新鮮，伴碟的沙律拌了油醋很開胃，而砵酒煎鵝肝，煎約五、六成熟，不能做到入口即溶，但也甘香味美。主菜選了黑鱈魚配龍蝦汁給太座，而我選了扒大蝦配牛柳。鱈魚肉質嫩滑又有油香，魚味較淡，配龍蝦汁是很好的配搭，炒菌很好味。愛吃肉和海鮮的我，這道菜便最適合不過，有兩隻扒大蝦，一件約七安的牛柳，char-grilled 的菜式，有炭燒香是其賣點，蝦肉爽又甜、彈牙，好好味；牛柳上放了些 Bearnaise Sauce，是吃扒類的良伴，牛肉味濃，肉質嫩，五成熟有血水，滿足到我的要求，配菜的車厘茄質素非常好，甜帶微酸的汁在口中爆開，超正。人年紀大了，食量也減少，不想吃甜品，也不想喝咖啡或茶，怕眼光光到天光，太座問我餐後喝杯甚麼好，我建議喝杯小甘菊茶(Camomile)，我還以為是用茶包，揭開茶壺蓋一看，一朵朵小甘菊浮於水中，芬芳撲鼻，太座喝後感到心身舒泰，相信這晚會睡得特別甜，侍應隨飲品又送來小餅和糕點，加了一點甜，是完美的晚餐。餐廳知道我們這晚慶祝的原因，特地送了一個燃點著蠟燭的祝賀朱古力牌來，確是很有心思。故事平淡但當中有您，已經足夠。…查看更多

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. Manager 話 : “Because the pigeons were directly imported from Europe, there might be a low possibility that you will find a bullet in the pigeon.” !!!! XD 我地以為聽錯!! 子彈!?!?唔會清咗佢咩?誰不知真係有!! 我分給老公個件pigeon腿中發現了散彈! 哦~粒散彈太細啦所以無可能清得到。我地發現咗子彈真係好似中獎咁, 影相時Manager好緊張過梨個講: "Actually it is considered good luck in Europe when you find a bullet in your game." 所以真係happy happy birthday呀lucky老公! ^3^Appetiser 我叫咗 Scallop and Octopus Carpacio老公叫咗 Salmon Tartar with truffle with Chantilly cream sauce好開心呀~ 2個頭盤都好好食配搭到不得了！Carpacio 個 Vinaigrette 令到d海鮮d鮮味跳出梨。 d Octopus 加上 mixed mushroom 好match。個三文魚有薯仔, 洋蔥, 一粒粒白松露加奶油, 真係天衣無縫。Venison - 唉.. 早知唔咁貪食我都叫鹿啦, (想叫有好多其他煮法-如 Panfried venison escallop served with brandy cream sauce。)真係好好食呀! D GAME 味真係好好味! 因為係medium rare所以D肉好嫩。D poached apple & sauerkraut配鹿好好味。 好好好好味!Pigeon - 血味好重. 最慘係佢地無俾Steak Knife所以真係切死人。不過佢都好食同D甜甜酸酸野配搭得好好。 (do not match our wine, our wine make it even more bloody!) 如果我無食老公個碟我會開心D。個蛋糕ok啦。老公唔鐘意個mousse(?)layer. 我又唔鍾意食甜品所以no comment。 哦不過我有食到petite four的chocolate brownie - 好食! 唔鐘意食甜品既我都鐘意食!我好開心因為老公話係 Perfect Birthday. XD…查看更多

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.…查看更多

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 when I got there, I explained the situation to Donna, not expecting any exception, only to find out AE card also enjoy the same discount without the cake and wine. So we went ahead.The restaurant was half occupied when we got there at 7.30pm, and slowly other customers filled up 90% of the seating, but the atmosphere was just as relaxing as 2 years ago. It’s never a pretentious or up-tight restaurant, but rather cozy ambiance, good for whining down at the end of a busy day.Now comes to the food, my hubby ordered the crab cake salad as starter and mine was mussels, the portion was a bit small for the crab cake salad, but the mussels tasted just right, so starters were tied.Next, we had tagiolini with tiger prawns and grilled ribeye for entrée. Although I liked my pasta, but I’d still prefer pasta in cream sauce better, just my personal preference. The ribeye was good, seasoning was just right (for me), but my hubby said it’s a bit salty to his standard, and the texture could be a but more tender. Both received a passing mark. Finally the dessert, it totally came out of the blue when Donna, the wait staff brought over the birthday cake, I was elated it was least expected. My hubby ordered tea for the cake and the petite four that came with it just gave a perfect touch to everything. Just as we were indulging our sweet teeth, they again surprised by by giving my this cute little bear for my birthday. Although the steak did not score 10/10 for my hubby, but the dessert and the smile on my face made it up for him btw, we were so full that my stomach hurt after dinner!!I have to say, this is a perfect bday dinner for me, all the small and personal touches just melted my heart. Donna, I really thank you for making this night special for both of us!!P.S. bear with me on the photos, the wordings on the bears are printed correctly on the bear, but something funny happened to the angel during editing …查看更多

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…查看更多

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。不用傷腦筋就可以一次過嚐到兩款“心頭好”，那還用得著多想嗎?!噢!當天的甜品只有Baked Orange Tart with Chocolate Tulies一款，沒太大興趣就改為散點一客Chef’s Dessert Sampler。親身到來Brasserie on the 8th用膳，對這裡其實有不錯的第一印象，只因隨麵包籃奉上的，除乳脂味不俗的牛油外，還有難得的Pork and Duck Rillette。先試麵包籃內的脆片，這裡的脆片不是薄脆的那種，而是質感像極“四洲脆脆蝦餅”，帶點厚度不太易碎的類型。脆片烤得香脆，裡面還有同樣香脆的開心果仁，用來配合肉醬同吃，真的最好不過。可惜好印象幾乎到此為止，因為另外的法包，面層雖脆又夠熱，但質感卻奇韌無比。食客得花點力氣，才能把麵包捏斷，卻換來滿桌麵包碎屑。裡面的麵包肉，也只不過質素普通。乳香牛油壞在沒有好好解凍，以致初時難以塗抹，所以只吃了一口法包，就沒有再吃了。雖說不少來過Brasserie on the 8th的食客，都覺得這裡的龍蝦湯不錯，不過我卻有不一樣的體會。龍蝦濃湯需要將整隻龍蝦，熬至精華盡出，加入龍蝦尾、爪肉、鮮奶油(最後還要加進干邑)精製而成，湯底最重要的是幼滑如天鵝絨般的質感。當天所喝到的龍蝦湯，雖有龍蝦香味，但略嫌不夠濃，也沒有丁點酒香，而且口感又不夠稠滑。賣相方面也美感欠奉，味道方面更有過鹹之虞。期望與現實的落差，在嚐過第一道“心頭好”之後迅即出現。慶幸後來的主菜，沒有令我為之失望。厚切海鱸魚肉，因為火候控制得宜，所以肉質潤澤又有透明感，口感滑而不膩，而且魚皮香脆又帶焦香。以龍蝦做成的汁，其香味也見突出。要挑剔的話，就是擺碟稍為隨意而已。最最最最令我失望的，就是散點的Chef’s Dessert Sampler。這款索價$208的甜品拼盤，有Tiramisu、Coconut Lemington、心太軟和四色雪糕，每款只有非常小巧的份量。心太軟的可可味薄弱，切開後沒有流心效果，Tiramisu同樣有香味薄弱之失。可憐四色雪糕之中，只能吃到可可和雲尼拿的少許香味，黃色部分不太吃得出是甚麼東西來，粉紅色部分就吃到不該有的櫻桃咳藥水味。四款小甜點之中，只有Coconut Lemington最像樣，質感幼滑有椰香。很後悔點了這款甜品拼盤，因為兩道菜為$358，三道菜才不過$368，吃罷之後只覺遺憾至極!!!!餐飲當然要熱朱古力，好在熱飲有可可香，又不太甜。最後的Petit Fours以朱古力小甜點為主，可惜卻有太甜和香味薄弱的缺點。以這個級別的酒店餐廳來說，還是喜歡Petrus的Petit Fours。老實說，親身經歷過後，只覺侍者收碟不夠快，服務也稍欠主動，是我當天運氣欠佳嗎?! “耳聽三分假，眼看未必真”，第一身體會才是真實的見證。…查看更多

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 wine，另外女友要了3 course set dinner不要酒。With wine的套餐供應兩杯酒，分別是為了頭盤及主菜而設，而配上甜品的有甜酒，不過是不在With wine這個價錢之內，這杯Sauternes 2008的Castelnau de Suduiraut，索價一百六十五元一杯，雖知道個區係得，但以這個價錢只喝一杯，用多三四倍價錢應該可以買下一瓶了吧？至於紅白酒，其實以個餐的價錢屈指一算，都要八十元一杯，以澳州新酒來說，其實是幾貴的，所以有時真的感慨，賣酒真的好賺過賣食物。也不談太多閒話了，就單刀直入談的吧，先來的是餐包暖暖個胃，餐包有兩款，分吃是脆餅及法包，法包焗得微暖，外層的皮脆得來有點點韌，入口麵包麥香不錯，塗點牛油吃更是美味，又或者可以塗一點吞拿魚醬，魚醬魚肉其多，不太重醬，沒有予人很黏很膩的感覺；另外的脆餅充滿麥香，不過如果能夠再脆一點，那就更好了。至於頭盤方面，在四個選擇之中選了波特酒汁配煎鵝肝及烤帶子配鮮露筍及黑豆汁，本人主打的是煎鵝肝，鵝肝也算頗為大件，外層酥脆而內部軟腍，入口會化成一縷膶香及油脂的美味，絕不會予人肝硬化的感覺，不過要嫌的是那件鵝肝真的煎得幾油，幸而店家聰明的用了波特酒煮成一個汁，吃起來就有一種甜甜酸酸的果香，感覺像邊喝甜酒來吃鵝肝一樣，感覺合襯，這個配搭聰明，也突顯了廚師懂酒。第二款頭盤是烤帶子配鮮露筍及黑豆汁，黑豆汁其實有點似黑椒汁，又有點似豆豉汁，但原來都是三不像，吃起來味道淡而沒個性，最奇妙的又可說是那露筍，竟然可以是有渣的，真的是匪夷所思！幸好主角烤帶子入口爽勁，咬起來有帶子海鮮貝類的甜香，算是勉回了一點分數。店家的頭盤其實是跟來一杯白酒，先不論支酒的質素，本人點的頭盤是煎鵝肝，其實配白酒真的有點怪，個人認為配紅酒、或是甜酒更為合襯。說回這杯白酒，是Penfolds Thomas Hyland Chardonnay 2007，杯白酒嗅起來有點煙燻及橡果的香味，入口不會太酸而有幾分果香，此酒相信不會太貴，但又真的幾OK，比起在Caprice吃午餐的那支House White Wine，簡直是兩回事。也包括了每人一碗湯，先來介紹龍蝦湯，喝起來真的有挺強的威士忌味，酒精味未散，可能店家是臨煮完湯，才在最後加威士忌，所以沒時間蒸發那些酒精，但反之威士忌的麥香就灰飛煙滅，所以這個湯很澀，而且非常之鹹，喝一兩口是幾好味的，喝多數口就不得了，而湯內有不少的龍蝦肉，粒粒爽口有咬勁，雖然龍蝦肉真的有很多粒，但每粒都是很少的，建議倒不如切大粒點，那粒數少一點也沒關係吧。另外一個湯是法式洋蔥湯，比上回在Le Moment喝到的更為正宗，放了塊厚厚的麵包及一點芝士，芝士呈半融化狀，入口香而不太黏牙齒，麵包吸飽了只帶微微鹹味的湯，湯內主要都是洋蔥的那份甜美，煮腍了的洋蔥吸飽了湯，湯的味跟洋蔥一起吃，味道真的很是濃烈，這個湯真的比龍蝦湯好得多了，如果洋蔥能再下多一點，那就會更好了。之後就來介紹主食環節，先來介紹炭燒皇帝蝦加牛里脊肉，皇帝蝦夠大隻夠厚肉，不過炭燒過後，不但不太有燒過的炭香味，而且蝦肉較為乾，而且蝦肉不太彈牙，口感真的麻麻，不太新鮮，反之伴碟的炒雜菌、菠菜及蕃茄也還不錯。牛里脊肉要了Medium Well，同樣的都是放在網上燒，切開來看其實真的幾靚仔，可惜真的有點中看不中用的感覺，吃起來肉質好像有點嚡，而且吃起來肉質有點腍散的跡象，完全沒有一口軟嫩牛肉的口感，莫非店家塊扒雪到結過冰？牛肉味就都普通吧，牛脂香也不多，不過吃得里脊肉，這個也是預料之內，這一點沒有藉口投訴了。另一款主菜要了香草汁慢煮小牛腿，這個所謂的香草汁，其實吃起來真的有點似燒汁，沒什麼香草味但至少味道較濃，濃味的汁配牛是不錯的吧！不過原來這件小牛腿，肉質的而且確是很嫩，不過真的沒什麼味道，是一點肉味一點香料味也沒有，攪邊科？！個人忽發奇想，這麼淡味的肉，反而配白酒或是Rose都會不錯吧，說回這碟主菜，底下的配菜主要是豆角及薯蓉，豆角吃起來很硬，如未煮熟一樣，薯蓉就香滑中帶奶油香，算是全碟主菜中最好的一道。店家的主菜跟來一杯紅酒，由於我們點兩個主菜都是主打紅肉，味道頗為濃郁，喝紅酒是不錯的，是日店家供應的是Penfolds Thomas Hyland Cabernet Sauvignon 2008，看來店家對Penfolds Thomas Hyland都是情有獨鐘，此酒嗅起來有點櫻桃香，但喝起來就有點點梅子香，入口都幾夠實，單寧挺重，也有丁點辛的感覺，感覺此酒真的很新，看它那深紅色的酒身，其實也知道一二了，但最吹脹的是此酒放久了又很快散，喝起來真的幾酸。吃畢了不太如意的主菜，之後就是來吃點甜了，心裡期盼最後可以有點安慰吧，店家的甜品有三款選擇，分別是芝士拼盤、甜品小拼盤及梳乎厘，本人一向貪心要試多點，最後要了甜品小拼盤，甜品小拼盤其實是一個碟上，非常藝術的放上五件不同的甜品，分別是雞蛋布丁、三色雪糕批、Tiramisu、Coconut Lemington及心太軟。先來吃味道看來較淡的雞蛋布丁，入口果真又夠凍又夠滑，雪一聲的就滑了到肚子裡，雞蛋味也不弱，加上布丁本身不太甜，蛋味就更形突出。三色雪糕批分成四層，大家不難發現，那四層由上而下的越來越薄，而由於底層較為闊身，所以其實四款味道都是大概相同份量，由面層數至第三層也不用多說，基本上就好像兒時吃慣的三色雪糕，入口冰凍又夠滑，不過稍嫌巧克力雪糕不太夠巧克力，而士多啤梨雪糕就不太有草莓香，最特別要介紹的反之是其底層，是薄薄的一層天使蛋糕，當中有點脆脆的咬口，又有點橙皮味，如四者一起吃，感覺有點混亂而又帶酸且甜，感覺是幾特別的。Tiramisu不是傳統的看來如件餅的模樣，沒有了底層的手指餅加咖啡酒，但是其芝士層真的幾滑，很Creamy很有奶香，雖然芝士味都是差少少，但再加點巧克力味，其實真的不錯。Coconut Lemington其實就是一件雪白的Lemington，有別於一般的Lemington，不是巧克力味，缺少了濃味的巧克力，很自然的，蛋糕的味道就被椰絲主宰了，加上原來咬開一看，裡面不是往常吃到較為乾身的蛋糕，而是很是濕潤，又帶有不少椰絲的海綿蛋糕，怪不得吃起來真有椰味吧。心太軟細細個很有趣，切開了一看，巧克力漿填滿了蛋糕的內腔，緩緩的流出來，入口巧克力味夠香夠濃，不過可可的複雜程度很低，不太有特別的香味，而醇厚感也是力有不逮，不過以事論事，其實個巧克力漿已經是比坊間很多的店子要好要香，加上就連個蛋糕也夠巧克力味，外脆中帶腍，內部柔軟，吃起來都很不錯。吃畢甜品，就到咖啡時間了，我們二人一位喝Espresso，另一位喝Cappuccino，另外店家附上兩條巧克力手指及曲奇來讓我們下咖啡，巧克力手指其實不是兒時吃的零食那麼簡單，中間藏有些咖啡酒，不過味道就不太濃；另外的曲奇餅有點杏仁香，硬中帶脆，與咖啡都是絕配來的。本人的Espresso如一潭黑水，看樣子非常可怕，嗅了一下，不太香也算了，再摸一摸杯身，咖啡不太夠熱，而Crema也不用說，基本是零蛋，好了！都要試一口才知真章，又可能店家拉出來的咖啡中有咖啡豆內美好的油分呢！但不幸的是，入口不夠潤滑之外，咖啡就只有單調的苦澀味，沒有咖啡應有多源複雜的香味，像是漏了氣過了期的咖啡豆呢！另一杯點了Cappuccino，面層的奶泡很鬆很厚，喝入口如無物，一點也不綿密，而且又沒奶香，真不明何解，到了今時今日，當在McCafe也可喝到一杯像樣的Cappuccino之時，往往在不少酒店的西餐廳，往往其咖啡水平是如此的低劣，由於也是用上剛才的Espresso Base，也很自然的又是那種單源的澀味，加上奶的奶香又不足，最後在味道方面也幫上太多忙了。吃完一頓數小時的晚飯，偶爾一餐花時間花金錢的Fine Dining，是生活上的一點調劑。在此我真的要多謝太座唔太，帶我到酒店內吃法國菜，吃了一頓豐富的盛宴，雖然食物質素上真的有點令人失望，但是夜依然是很開心，期望與您更多美麗的飲食回憶。…查看更多

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 is because of the impeccable service. They always remember a face, seat us in our favourite seats, provide all the bells and whistles for special occasions and pay attention at all times. I always feel good after a meal there. The brunch experience is no different.The FoodIn a word, great. The selection is vast, everything is fresh, the foie gras is delectable the overall there's something for everyone. The seafood (crayfish, oysters, etc) were fresh (they kind of have to be) so no complaints there. Admittedly not everything was perfect; the pasta, despite coming from Nicholinis was not very good and had a strong oily flavour, and the breads were quite hard, but I suppose perfection isn't synonymous with buffets so I can't really complain.I drove to brunch so I couldn't really take advantage of the endless champagne, but for those you can the price should be of much better value.Odds & EndsI have to say, in terms of price, I think the fact that I didn't drink the champagne put a dent in the value of the buffet. One can only eat so much at a buffet but drinking's a different matter altogether. I'm tempted to say the Harbourside Sunday brunch has an edge on the Brasserie in terms of quality of food, but as an overall experience I'd say the Brasserie experience is tough to beat.Sorry for the lack of photos this time around. Slipped my mind that I would be writing about the meal.…查看更多

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 tomato and slices of avocado. See additional comments in the service section. My deer steak was over cooked when it was ordered medium-rare… it came as medium or close to well-done. They quickly replaced it with one that is medium rare. My wife had a surf and turf, the king prawns were tasty while the steak was well prepared… medium rare. The quality of the beef is also good. We also had seared scallops … very well prepared. Lab chops were succulent.Service: courteous, friendly and attentive… in fact excellent. We just asked if they have different sorts of bread for the breadbasket other than crackers and baguettes. The next thing you know, they went to Nicolini and got us a basket of mixed bread (olive bread, saffron bread, whole-wheat etc…). I wanted some arugula salad, which is not on the menu, they made it happen for me. My wife mentioned in passing that we are here to celebrate my daughter’s birthday, at dessert; they gave her a small stuffed Conrad bear. We did not ordered dessert as we already have a birthday cake from Shangri-la at home.Wine: Good wine list though on the expensive side, particularly the French wines. We ordered a Nipozzano Chianti, 2006… the wine is only so, so…. Borderline to be returned.Cost: about HK$700 per head with wine (average quality wine) for diner, no dessert, no coffee or tea… Reasonable for the ambiance, the service, the set-up.Value for Money? Reasonable… badly prepared food was taken back in exchange for a new dish without question or argument. Excellent service.General: We will come back again.…查看更多