影片
港鐵上環站 A2 出口, 步行約6分鐘
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電話號碼
96191862
開飯介紹
打破西班牙餐廳傳統格局，融入日式元素的新派居酒屋，如大門有結合日本招財貓、東方仕女、西班牙鬥牛三項元素的壁畫。總廚為藍帶畢業廚師，以優質食材及Fusion手法創作新派手工Tapas、時令海鮮菜式，風味獨特，部分更是限時、限量供應啊！
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營業時間
今日營業
12:00 - 14:00
18:00 - 23:00
星期一至五
12:00 - 14:00
18:00 - 23:00
星期六至日
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
📍ABS About Savour呢間餐廳我最多可以話係中環隱世既餐廳 佢哋係一間主打西班牙食材嘅日式居酒屋而成個環境都係以木為主題佢哋所有嘅食材都係每日新鮮運到港菜式配搭上面佢哋都好有講究好有心思能夠將新鮮嘅食材變成一道道嘅特色fusion菜食物個方面 今次分別點咗:-西班牙紅蝦他他配魚子醬 佢要將蝦膏吱落個他他撻嗰度食食落去佢個蝦味好香濃-溏心爆膏瀨尿蝦:呢個瀨尿蝦不得了 食落超惹味佢用左金橘牛油燒加上備長炭嘅炭香而且廚師特登做到七八成熟係因為想做到有流心嘅效果而且食落係好鮮甜-西班牙式炸薯粒配溫泉蛋佢有三種食法先食原味 之後撈蛋黃食 最後撈個七味粉食-北寄貝配海鮮麵豉高湯燒呢個高湯好鮮甜如果可以獨立變成一碗湯就好-蘇格蘭XL蟶子佢將藜麥變成薄脆 食落口感好特別而個聖子口感都好彈同好大隻-日本鮟鱇魚肝配西班牙多士呢個鮟鱇魚肝係季節性既菜食食落好濃 配酒一流-西班牙海鮮飯個飯薈到岩岩好唔會太濕又唔會太硬恰到好處-澳洲和牛舌芯配青蔥米脆呢個隱藏菜式 not on the list 架個青蔥米脆好香口 配牛舌芯絕對係一個super match -西班牙伊比利亞羊柳配西班牙烏魚子個羊柳就五成熟食落冇羊嗰陣騷味同個肉質都好嫩Location : 香港上環歌賦街51號地舖
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New cozy place seating around 18 ppl at the end of Gough St, which stood for “All about savor”, featuring Spanish/Japanese fusion by Chef formerly at Kowloon Shangrila- who apparently was also a wizard with cocktails.Manager explained the emphasis was on homeliness- plum wine and most Sauces eg chili were made in house. Not in mood for sake so ordered a white Sangria.Here’s what we had. Deep-Fried Padrón Peppers- lightly salted, with a mild smokiness and an occasional spicy kick; simple yet satisfying. Fresh Jumbo Thai Zebra Mantis Shrimp enhanced by the smoky aroma of fresh herbs. The Yuzu sauce paired beautifully with the creamy, buttery and rich crab paste. Server set fire to the bottom of the plate at the table, adding an element of theater.Scottish Extra Large Razor Clam cooked with Butter, topped with Truffle Foam and Cracker made of Spanish skipjack tuna and quinoa, adding a crispy savory crunch that tied everything together. The razor clam was sweet and tender, cooked just enough to retain its natural briny freshness. South African Abalone slow cooked for 3 hours, coated in a crisp green tea batter and Sriracha (Thai hot sauce) then deep-fried. The delicate bitterness of the green tea contrasted beautifully with the abalone’s natural sweetness. Hokkaido Scallop, Charcoal-Grilled with Butter Shallot Sauce, topped with briny, popping Ikura. Together with the soft and buttery liver, this dish was pure indulgence; a layered, luxurious, umami-packed bite. Creamy and delicate Ankimo (monkfish liver) marinated with Soy Sauce on toasted Brioche Topped with Ikura- decadent and sophisticated. Charcoal-Grilled Chicken Thigh with Manchego Cheese (firm aged Spanish cheese made with sheep's milk), where Japanese and Spanish flavors collided in the best possible way. The slightly melted cheese added a nutty, buttery depth to the Juicy, smoky, and perfectly charred chicken. Dessert platter consisted of broken pieces of matcha Honey Cake (Moist and subtly sweet), Melon Jelly (Light and refreshing) Black Sesame Ice Cream (a bit too sweet), Orange Slices (balance of citrus) and crispy Churros offering up a playful Spanish twist. All in all, a thoughtful mix of textures and flavors, with each component working individually and together.In summary: inventive fusion of international flavors, executed with precise technique, bold creativity, expert craftsmanship and unexpected pairings. A Seafood Lover’s Dream, all the while elevating yakitori beyond its traditional roots. Service was attentive and engaging.
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早幾日同朋友去咗間新嘅西班牙餐廳食嘢，佢哋嘅食物真係超有水準非常之有驚喜！😍嗰晚叫咗佢哋嘅西班牙乳豬，西班牙海鮮飯🥘，燒元貝，北寄貝同幾款串燒。樣樣野食嘅味道都係互相配搭住，非常之出色！首先上菜嘅係高湯燒北寄貝同青蔥牛油燒元貝，北寄貝本身已經非常清甜再加埋高湯加持豐富曬成個味覺，最後飲埋啖湯 即刻想再encore來多隻！燒元貝非常之creamy 個牛油汁令到你嘅味蕾打開曬！😋佢哋嘅燒乳豬嘅外皮非常之脆，一咬落去，脆卜卜嘅響聲之後就係好juicy 嘅肉汁爆曬出來，而且肉質十分嫩滑，一定要試下佢！🐖講真食左d燒海鮮 串燒同乳豬之後已經飽飽地，但個海鮮飯來左之後，淨係個香味已經可以令再飽嘅我一個人食多半盤海鮮👍，唔講禁多，想知咩味道嘅，過去試下就最清楚。啲串燒都好有特色，全部熟度啱啱好，唔會燒過火，味道特別🥰未諗到去邊食好小小嘅 呢間真係值得一推⭐️⭐️⭐️⭐️⭐️
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同男朋友放咗工喺公司附近睇吓有咩食，經過果時老闆介紹佢哋係新開嘅西班牙日式餐廳，總廚係澳洲藍帶畢業，睇過個Menu又覺得OK就試下。點知真係好有驚喜我同男朋友都好鍾意食海鮮，見到隔籬枱叫左隻好大隻既斑馬瀨尿蝦，唸住叫一隻試下，點知原來斑馬瀨尿蝦係每日限量，已經賣哂，唯有下次先再試鮟鱇魚肝多士第一口咬落去好Creamy ，多士好鬆脆同埋好重牛油香，配搭埋三文魚子嘅味道，成個配搭好match北寄貝海鮮麵豉高湯燒食得出食材十分新鮮，北寄貝燒到岩岩好之餘又有炭香味，海鮮麵豉湯好鮮甜西班牙海鮮飯好好彩當日老闆upgrade咗水晶藍蝦比我地蝦肉十分甜，蝦膏濃郁。啲蜆全部都大大粒同好juicy ， 個海鮮飯係我食過咁多間西班牙菜黎講頭三位伊比利亞羊柳配烏魚子羊柳好juicy , 唔算好騷，配埋烏魚子嘅鹹香味，幾得意既一個配搭A5和牛串咬落去入口即溶，脂肪分布完美，燒到外脆內嫩又保持到肉汁，餐廳話佢地既燒汁都係自己整，怪唔得出面食唔到呢個味啦！雞頸肉配鵝肝呢個又係一道好驚喜既一個配搭！肉質鮮嫩多汁，呢個雞頸肉都係汁燒，配埋佢係面既鵝肝碎，每一啖都充滿層次感雞腿肉配西班牙芝士雞腿肉味道鮮美，配埋融化左既西班牙芝士令到個串燒增添左奶香同濃郁感平時真係好少打食評，但係呢間餐廳你會feel到佢地好有heart想去做好每一道菜，人情味既小店係香港真係越嚟越少，呢間餐廳一定有下次！
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今日朋友揀咗一間西班牙日式居酒屋食飯，一坐低店員招呼得好貼心，熱茶立即送到，聽店員講餐廳廚師原來係澳洲回流嘅藍帶畢業廚師，聽完即刻心諗 Cheng喎，今晚應該唔會中伏。一開始叫咗清酒飲吓，然之後店員就介紹有啲乜嘢新鮮時令菜式，我哋二話不說叫店員幫我哋揀😅佢哋個Menu真係好多嘢食，若樣樣都好吸引好彩店員幫我哋選擇。食物整體嚟講都好新鮮，好有創新嘅味道，尤其是個北寄貝同埋個瀨尿蝦，真係心郁郁寫食評嘅時候都想再返去食過🤭
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