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港鐵灣仔站 B2 出口, 步行約6分鐘
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電話號碼
21267212
營業時間
今日營業
12:00 - 15:00
18:00 - 22:00
星期一至六
12:00 - 15:00
18:00 - 22:00
星期日
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
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OXEN TARTARE
+624
+17
👉🏻3 Course Dinner Menu during Restaurant Week✨ -1st time visiting @cafebau.hk by @kasey.k_c 😗 fantastic food with impeccable service🥳 for the appetizer i like the Jinga Shrimp Mille-Feuille the most 🌮 the crispy pastry gave way to the creamy succulent shrimp filling creating a harmonious balance in every bite😋 Hung Wan Farm Ping Yuen Chicken was juicy and the Mee Chun First Pressed Soy Sauce for the Hong Kong Heritage Pork Schnitzel was a very interesting idea🤣Fennel & Potato Confit was very creamy!! Love the idea for the Modern Wife Cake with Tropical Gelato too! Recommended for both group gatherings and dating😬Rating: 7/10〰️〰️〰️〰️〰️〰️〰️〰️〰️Cafe BAU (Wan Chai)📍Shop 8,Podium 1/F, J Residence, 60 Johnston Road, Wan Chai, Hong Kong Hong Kong🔗#7eating灣仔#7eatingmichelin#7eatingmichelin_star
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Weekday lunch嚟呢間由米芝蓮三星名廚主理嘅餐廳試下，三道菜午餐約四百幾蚊。食材加入中式/本地元素，例如餐包嘅spreading就加咗欖菜，前菜嘅牛他他用上本地騸牯牛同流浮山桶蠔，主菜都有本地嘅馬友。牛他他好鮮。食物質素ok but not surprising,環境舒服。
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A Michlein recommended fine-dining restaurant that goes bold to embark on the tasting journey of local ingredients🌟Enjoy the 3-course dinner set with exclusive dining city offer.——————————————————✨𝔹𝕣𝕖𝕒𝕕 𝔹𝕒𝕤𝕜𝕖𝕥 𝕨/ 𝕡𝕚𝕔𝕜𝕝𝕖𝕕 𝕧𝕖𝕘𝕖𝕥𝕒𝕓𝕝𝕖𝕤 𝕗𝕠𝕒𝕞✨Freshly made focaccia and sourdough that are piping hot. Dip into the savoury and buttery foam, just a hella treat from heaven.✨𝔸𝕞𝕦𝕤𝕖 𝔹𝕠𝕦𝕔𝕙𝕖✨A modern twist to 炸芋角with foie gras filling, extra buttery with a light crisp.✨𝕆𝕩𝕖𝕟 𝕋𝕒𝕣𝕥𝕒𝕣𝕖✨Served with the local oyster foam and house made potato chips. The umami of the oyster pairs so well with local 騸牯牛, the crispy chips elevate the texture and act as a medium connecting the two.✨ℂ𝕦𝕣𝕖𝕕 𝕆𝕩𝕖𝕟 𝕋𝕠𝕟𝕘𝕦𝕖✨Oxen tongue are very tender, the pancake underneath could be crunchier given sufficient time to sear. The pickles on top definitely freshen up the entire plate. The house made citrus spices dressing is a top up to excite your palate with new waves of heat but not necessary for everyone.✨ℍ𝕠𝕟𝕘 𝕂𝕠𝕟𝕘 ℍ𝕖𝕣𝕚𝕥𝕒𝕘𝕖 ℙ𝕠𝕣𝕜 𝕊𝕔𝕙𝕟𝕚𝕥𝕫𝕖𝕝✨The pork cutlet is so sweet and juicy. The big portion is a wow factor for guests. The assorted elements of the dish resembles the traditional German Schnitzel, tho we found the XO pan fried potatoes and the 腐乳Mayo a bit salty...✨ℂ𝕒𝕥𝕔𝕙 𝕠𝕗 𝕥𝕙𝕖 𝔻𝕒𝕪✨The perfectly seared local Threadfin served with a creamy Laksa Beurre Blanc and stuffed Bamboo Fungus. A very delicate dish with captivating aroma that automatically stimulates your appetite.✨𝕊𝕚𝕘𝕟𝕒𝕥𝕦𝕣𝕖 ℂ𝕦𝕤𝕥𝕒𝕣𝕕 𝕋𝕒𝕣𝕥✨Served with Kowloon dairy crème fraîche and almond crumble, the slightly salted custard is smooth and creamy. The sour crème perfectly countered the heaviness embodied in the tart. A perfect ending the wrap up the feast.———————————————————Cafe Bau manage to imprint their guests with the unforgettable experience. Their dishes are exotic yet echo with many local cuisine. I already found myself looking forward to the next visit and their determination to bring out the most out of local ingredients are truly inspiring.Follow for more dining experience and hottest deals in town:@ 𝓢𝓾𝓼𝓸𝓻𝓲.𝓯𝓸𝓸𝓭𝓲𝓮
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一家以farm-to-table理念為主的餐廳🍽️Cafe BAU由殿堂級米芝蓮名廚Alvin Leung及LUBUDS團隊開創菜式致力選用最多種的本地優質食材做到最新鮮和減少地球的碳排放在香港能吃到鮮活食材，不是冰鮮雞好難得餐廳里廚房是開放式的，從頭盤到甜品都沒有踩雷的，吃出了食物的味道和豐富的味蕾搭配，一定要點的是招牌平原雞，外脆里嫩，配上醬汁餐廳位置不多，要提前定位(●.●)📍室外也有座位。
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Recently had a great lunch at a cafe bau. The bread with foam spread was delicious and the roasted pigeon was delicious too. The mushroom velouté stood out for its creamy, buttery texture. I also tried the Root Vegetable Tarte Tatin, which has pumpkin and came with a fresh salad veggie on the side—very appetizing!The service was attentive and professional, making sure we had everything we needed. The tables were spaced apart well, creating a quiet and comfortable atmosphere.Overall, I enjoyed my lunch and found the prices quite reasonable for the creative dishes.
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