文華扒房及酒吧

第一次嚟獲米芝蓮一星嘅文華扒房餐廳設計優雅，環境寬敞光猛，空間感十足枱與枱之間離得遠，我地仲有張圓桌，坐正窗口位𝐸𝐴𝑆𝑇𝐸𝑅 𝐵𝑅𝑈𝑁𝐶𝐻 復活節早午餐 ($788/3 courses｜$888/4 courses)𝙨𝙣𝙖𝙘𝙠𝙨❛ Bell pepper & tomato bread sticks｜French toast topped w/ blue crab｜Foie gras & chicken liver parfait｜Toasted brioche｜Sour cream, salmon roe & smoked pike自家制法式牛油麵包充滿牛油香，烘至外脆搽上軟滑鹹香肝醬，味道層次豐富法式多士帶牛油香，配上新鮮蟹肉唔會好油膩麵包條好酥脆，搭配酸忌廉三文魚籽醬清新開胃𝙖𝙥𝙥𝙚𝙩𝙞𝙯𝙚𝙧𝙨❛ Steak Tartare勁多魚子醬！鹹味較淡，個人覺得恰好牛肉他他鮮嫩柔軟，脂肪少同埋無筋配上香脆酸種麵包 啖啖滿足～❛ House-made Salmon Gravadlax服務員會將整塊自家製煙燻三文魚扒推到你面前切都有三大塊，油脂豐富，帶微微煙燻味❛ Lobster egg benedict水波蛋過熟，龍蝦粒唔少，鮮甜彈牙❛ Seasonal Spring Salad賣相精緻，沙律菜新鮮𝙨𝙤𝙪𝙥❛ Lobster Bisque 濃稠鮮甜，龍蝦味濃郁，配一勺忌廉入口順滑仲有唔少龍蝦粒，肉質彈牙好鮮甜❛ Roasted Heirloom Tomato有蕃茄啫喱喺碗底，蕃茄湯酸甜，味道層次豐富唔單調，飲落清新開胃𝙢𝙖𝙞𝙣❛ USDA Prime Beef Wellington (+$198)牛柳肉質鮮嫩，熟度恰好，牛味唔算好濃酥皮焗至金黃，切開後唔會散晒，但都會稍為與牛分離中間有層蘑菇蓉帶陣淡淡嘅菌香，配黑松露醬汁味道層次豐富❛ Roasted Pyrenees Milk Fed Lamb Leg羊腿唔夠肥美，唔夠軟腍❛ Lobster (half piece)廚師幫手拆埋骨切到一粒粒，龍蝦肉鮮甜彈牙面頭芝士唔會過多，加添鹹味配菜都好出色！蘑菇炒到好香唔會太油粗薯條剛炸起熱辣辣 好香脆，隔左一陣仲好熱好脆 :0𝙚𝙖𝙨𝙩𝙚𝙧 𝙙𝙚𝙨𝙨𝙚𝙧𝙩 𝙨𝙚𝙡𝙚𝙘𝙩𝙞𝙤𝙣甜品選擇勁多！大胃王可以叫晒全部😆❛ 檸檬雪葩夠酸 好清新❛ 朱古力雪糕香濃❛ 提拉米蘇手指餅夠濕潤，酒味比咖啡味突出，忌廉唔夠幼滑❛ 雜莓唔夠新鮮偏淋整體正常發揮 無特別出色嘅一款因為係復活節，最後每人都送上一瓶朱古力蛋 🪺整體食物質素都唔錯，服務態度好好但係唔夠細心 (有幾次想收走枱上嘅食物) 有進步空間香港唔多地方食到威靈頓牛柳，如果想食嘅話可以嚟呢度試！—ʜᴋᴅ $800-1000 𝗉𝗉𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣𝙨: yes𝙧𝙚𝙫𝙞𝙨𝙞𝙩? maybe𝙤𝙫𝙚𝙧𝙖𝙡𝙡: 7.5/10—📍 文華扒房及酒吧 Mandarin Grill + Bar中環干諾道中5號香港文華東方酒店1樓…查看更多

This steakhouse is in Mandarin Oriental Hong Kong and has been a Michelin-starred restaurant for many years. Unfortunately, in the recent 2025 edition it was taken out from the award list. Having visited a few times with good memories, today we returned to Mandarin Grill & Bar at the end of the long Easter weekend to see what had happened.Arriving in the early evening the staff led us to our table on the window side. It was a quiet evening, and we were the first group of customers. The area still has the same décor, with neat white tablecloths, comfortable soft velvet chairs, as well as the see-through kitchen at the back, though it has a much slower business nowadays.Taking the Sunset Tasting Menu ($1,888 per person, including one selected beverage), I also ordered a glass of Ruinart Blanc de Blancs ($284). Two Amuse Bouche were served, one was Smoked Salmon Cone, with mashed salmon inside, topped with pike roe for poppy texture. The second one was a Green Peas Tartlet, with the small peas tender and sweet, together with peas puree inside. Among the two, the latter one was my preference.The first course was Starter, with Ivy going for King Crab and Caviar Tin. Signature of the restaurant, inside a tin the chef had put the Alaska king crab meat, leek and green peas at the bottom, with a layer of prized oscietra caviar on top, surrounded by some green peas and squid ink puree. The savoury of the caviar added to the delicate sweetness of the crab meat to provide a nice combination of flavours. Very good.I had the Homemade Smoked Salmon instead. Carved on tableside, the smoked salmon were thinly sliced, and there were different condiments available, where I picked capers, onions and chives. With a squeeze of lemon juice, it was delicious, with the smokiness just right and not overpowering the flavours. It could see a bit of additional salt to enhance the taste though.The second course was Soup, with Ivy picking Heirloom Tomato Gazpacho with Oven Roasted Tomato. The gazpacho was rich with flavours, the tomatoes having sweet taste yet balanced well with the acidity, highly refreshing and a perfect soup for summer season. As she generally did not like cold soup, seeing her enjoying it indicated how good it was.For me I chose Lobster Cappuccino and Crystal Caviar. On the cup was the hot lobster bisque with deep flavours and having a layer of foam on top, while on the side was lobster meat served with caviar in a small tin. The chef recommended me to enjoy the lobster meat first before drinking the soup, as if it was a cappuccino. Compared with the one I tried the week before, the bisque was not as rich and flavourful, but still good in taste.The third course was the Main, and we opted for Beef Wellington ($488 supplement per person). The tender filet mignon was cooked medium rare, wrapped in bacon and a paste of mushroom, all encased in a beautifully baked puff. Together with a truffle sauce it was super tasty. On the plate there were also some caramelized onion and deep-fried local kale, together with mashed potatoes and sauteed beans on the side.Before going to desserts there was a small glass of Digestif, which was made from a blend of healthy ingredients including apple, kale, ginger, and beetroot. Having refreshing acidity, but also balanced with sweetness, the drink helped to reduce the heaviness in stomach and got us ready for the desserts.The fourth and final course was the Desserts, with me going for Basque Cheesecake. The cake had a nice, caramelized top, with the rich cream cheese lighter, looser and airier than the New York style cheesecake the hotel’s cake shop was famous for. On the side was some fig compote as condiment. Delicious.As Ivy would like to go for some fruit, the staff helpfully arranged a Fruit Platter instead of the options on the menu. With an assortment of fresh fruit, there was also a raspberry sorbet on the side. Another interesting thing was the serving plate, which got fluid inside. I believed the plate was chilled to keep the food on top at a low temperature.The Petits Fours were Pistachio Chocolate and Liqueur Chocolate. Both were nicely done, and pairing with a cup of espresso allowed me to finish the meal with content.Service was very good, with the staff very professional and helpfully explaining the menu at the beginning and introducing the dishes throughout the meal. The bill on the night was $4,050 after deducting a $500 voucher and 25% discount from Central+ membership. While the food was good, it somehow did not feel as exciting from prior visits. Perhaps they might need to redesign the menu and find that special element to differentiate.…查看更多

We celebrated our anniversary here and tried the tasting menu with the HSBC Premier buy-one-get-one offer. The whole experience was wonderful. The highlight for us was their signature caviar tinz The combination of Alaskan crab, baby potatoes and caviar was absolutely delicious. Every course was beautifully presented and full of flavour, from the fresh oyster and wagyu tartare to the scallop with winter truffle.The restaurant has an elegant and romantic atmosphere, perfect for a special occasion. Our server provided attentive and warm service throughout the evening, which made the experience even more memorable.美中不足係佢嘅tasting Menu冇Beef Wellington & Lobster Bisque ，下次有機會嘅話會再去試吓。…查看更多

香港文華東方酒店的扒房是一家享譽盛名的高級餐廳🍽️，以其精緻的牛扒🥩和出色的服務而聞名。這餐廳連續16年獲得米芝連一星殊榮🎖️，這是一個相當不容易的成就。雖然今年名落孫山，但餐廳一如過往為賓客提供經典的菜式👨🏻‍🍳。這裡的裝潢雍容優雅🖼️，提供舒適寬敞的用餐環境，讓賓客能悠閒地享受美食🍽️。扒房特別選用來自世界各地的高品質的食材，提供豐富的精選餐酒🍷，讓每一頓餐都成為難忘的味蕾之旅👅。服務方面無微不至，每位侍應都會以姓氏稱呼賓客🫶🏻，並恭敬有禮，入座時準備木凳為賓客放置手袋👛，這種細緻體貼的服務，正是老牌酒店的風範🌟。文華的威靈頓牛享負盛名，需要在用餐前48小時預訂🕧，我們也是衝着這個以來的，分享一下當天我們品嚐以下的菜單：📕 Mandarin Grill + Bar Experience Menu 📕每位 HKD 2,088 + 每位另加 $488+ 可以把主菜改為威靈頓牛。▪️Cone 三文魚鱒魚搭配喜馬拉雅魚卵🐡，放入錐形蛋筒𥚃🍦，賣相精緻，口感鮮嫩，令人耳目一新的開胃菜✨。▪️Ebisu 生蠔🦪搭配鮭魚卵，配以清酒調味🍶，口感清新獨特😋。▪️Caviar 魚子醬🎣與阿拉斯加帝王蟹🦀及Ratte馬鈴薯的搭配，奢華的代表，口感層次豐富😋。▪️Wagyu 手切生和牛肉塔塔🐮，配上煙熏魚子醬和黑麥吐司🥪，口感細膩。▪️Aka Amadai 魚鱗炸至金黃🐡，魚肉鮮嫩，搭配的藏紅花小土豆口感綿密，咬一口香脆又多汁💦，讓人一試成主題💫。▪️Beef Wellington餐廳的招牌菜威靈頓牛🥩，需提前48小時預訂⏱️。侍應在我們面前切開美國頂級牛柳，酥皮發出脆脆的聲音，令人期待🎉。牛柳的賣相精緻，外觀滿分💯，肉質熟度適中，鮮嫩可口，配合蘑菇茸🍄‍🟫、松露醬和酥皮一起吃，入口順滑🤤。這道菜的製作過程繁複，能夠保持肉質的鮮嫩與酥脆的外皮，真是餐廳的一絕👍🏻▪️Cheese platter 精選了三片芝士🧀配合乾果及青提🍇。▪️Soufflé 招牌甜品朱古力梳乎厘🥧，熱騰騰上桌，旁邊配有朱古力雪糕🍨。梳乎厘空氣感十足，口感輕盈☁️，配合雪糕一起食，有冰火🧊☄️交融的感覺令人難忘。▪️Petit fours + coffee/tea配合咖啡茶的小甜點精緻美味☕🧁🍬。…查看更多

每年七月都會去 Gaddi’s 喔，舊年因為要去東京 L’OSIER 品嚐 Burgundy 名釀 😌 （人生何求），Gaddi’s 就改在六月啦，預計今年沒有變故啦吧，點知 C 先生說今年給小妹「驚喜」😬 不去 Gaddi’s 改去 Mandarin Grill。他說放心，不是要吃 Beef Wellington 或者 Rib Roast 咁簡單，而是一個特別的晚餐。OK。小妹期待 🤔。原來是 Chef Daniel Boulud 的 Taste of Daniel Boulud Dinner，一個 ‘pop-up’ event 呢 🤩。Daniel Boulud 及他在 New York 的同名餐廳不用小妹搖舌啦。最近他又進軍扒房，2024 年底開了 La Tête d'Or steakhouse，prime rib 用和牛，竟敢收貴 Smith & Wollensky 兩倍以上 🙄。既然 Daniel 來港（他的餐廳明年在香港文華開幕，所以這一餐就是 Taste of Daniel Boulud），小妹欣然先品嚐他的手藝。今晚 C 先生請 😎💖，五道菜加兩杯酒 HK$ 2,088 plus 10% service。咖啡要分開叫了 （$ 84 一杯呢）。個 course 也可以揀四杯酒的，因為 pairing 的 wines 不是「小妹杯酒」，只選兩杯襯托一下好了。∫ Amuse-bouche | Summer Greens Tarts on Cheddar Sable｜Chicken Liver Parfait, Port-berry Gelée, Brioche | Pomponette Citron, Salmon Rillettes, Caviar****每一款皆精緻，味道的搭配皆合適，大小皆恰當，真是可以 one bite。Impressive 的開胃小吃，似乎晚餐有好的開始啦。∫ Bread ****麵包盒有兩款麵包 baguette 和 viennoiserie 千層酥皮的 brioche，兩款麵包有質素，雖然未算最高。好啦，進入第一道菜了。∫ Thon au Fenouil | Yellowfin Tuna Duo | Fennel | Black Olive Socca | Tonnato Sauce****鮪魚兩吃 —— 可以用日本料理用詞去描述：たたき(tataki) 和ネギとろ （躲碎了的鮪魚加蔥）的吃法。加上茴香的藥膳芬芳，provençal pancake 名叫 socca，還有醬汁是 Tonnato sauce 那是鮪魚和鯷魚的蛋黃醬。雖然這個菜不是很特別的菜式，但是配搭得很出色 —— 溫婉而滿滿 savoury 的醬汁，拱托濃郁的鮪魚，一點茴香的甘味清新。小妹認為今晚晚餐最大的缺失是配酒。第一道菜配 Whispering Angel 2024 🫣（完全沒有拍照的意欲）。那是夏天 BBQ 的酒喔。可能合作商業考慮啦（今晚的 menu 上是加上酒的品牌的），不然吃 Daniel 的菜（Daniel 來自 Lyon，雖然「紐約摩登」，骨子還是正宗法國料理喔，小妹還是 prefer something more serious to Whispering Angel 呢）。對於鮪魚（小妹當鮪魚為紅肉），覺得比較甜美雅麗的 Burgundy red 更加適合。 忽然看到廂房，裡面客人飲自己帶的 Bordeaux 名釀的 Magnum 呢 😨。C 先生說可以額外要一瓶，不過小妹今天是來吃 Daniel 的手藝，不配酒也無妨嘅。∫ Fleischnacka aux Champignons | Rolled Girella Pasta | Wild Mushrooms | Spinach | Comté-Époisses Emulsion****這個 pasta + mushrooms 菜蠻特別，野菌配卷著的長長的 Girella pasta （炸脆了的）還有 black truffle （夏天的黑松露應該來自澳洲吧？），居然很香喔，似乎澳洲松露是有質素的。這道菜配 Moët & Chandon Grand Vintage Blanc 2016 ，小妹對 M&C 香檳並不熱衷，所以 skip 啦。∫ Truite Fumée, Crème Fraîche au Raifort | Cedar Grilled Trout | Horseradish Crème Fraîche | Beets | Borscht Sauce****鱒魚，用 cedar wood 去烤， 果然是妙著，紅菜頭一點嫣紅，濃縮了羅宋湯醬汁深深旨味，忌廉一絲辛辣，主角配菜各擅勝場。配鱒魚的是 Cloudy Bay 2019，是一瓶 Magnum 來的（sigh）😤，小妹但願是creamy 的 Meursault 呢 🙄。 ****∫ Poulet Homardine a.k.a. The Chobster | Roasted Chicken and Lobster | Asparagus | Wild Rice | Sauce Américaine 龍蝦與雞胸，美好的「拍檔」，那個稱為「美國醬汁」其實是法國傳統海鮮汁來的喔，跟龍蝦絕配啦，整個菜式只是米飯（沒有拍照🥺，Mandarin Grill 的 captain 說那稱為「菇飯」，是 wild rice 一種，不是蘑菇來的）有點 overseasoned。其他無論材料質素，配搭和調味都完美。****小妹也沒有飲配這一道菜 Moët & Chandon 的 Collection Impériale Création No. 1 啦。∫ Vacherin Pêche et Thé Noir | Black Tea Ice Cream｜Black Sugar Meringue ｜Raspberry Lychee Sauce****黑茶冰淇淋沐浴在覆盆子荔枝湯中，加上 meringue，甜湯如像愛河，淡淡茶香混在清麗的湯中，甘苦與共，真的是人間世外的美味呢。還有 ∫ Mandarin Grill Cheesecake 😌 輕盈美味。 ****...... 和 Petit Fours****還有還有，今晚的咖啡沒有上一次那麼苦 🤭。****∫ 總結個人對紐約對感覺是：紐約充滿魅力，卻生活「艱難」。沒錯，紐約甚麼都有，但生活指數高。外出用餐，已經不便宜，加上稅和貼士，埋單起碼加 30%，如果開一支名釀，加 30% 不得了 😨。 New York 畢竟有其氣度，今晚 Chef Boulud 的晚餐，一路吃，essentially 法國料理中有種 jazzy 的紙醉金迷，浮華若夢的感覺，雖然華麗，沒有造作和銅臭味，味道彈跳得如 Bill Evans Trios 的 Waltz for Debby 般跳躍 🎶。 Chef Boulud 不是整晚在 dining room 走來走去和客人寒暄，而是一直在廚房中和團隊「搏殺」，他是一個 —— 用 Macro Pierre White 的說法 —— behind the stove 的真廚師。小妹見過他做菜，料理功夫貨真價實。這個晚餐，小妹給 Chef Boulud 一個 standing ovation 啦 😋。今晚要批評的只是配酒因為商業考慮而未能「門當戶對」而已，說真的 Cloudy Bay 還好（只是未夠好而已），Whispering Angel 則是太 underwhelming 啦 😅。 瑕不掩瑜，這小問題沒有影響美麗的一個晚上嘅 ☝🏽😬。期待 Daniel 的香港新餐廳。…查看更多