Café BAU

營業中

休息中

✨灣仔米芝蓮寶藏 Cafe Bau 一間位於灣仔的高級米芝蓮餐廳 由「廚魔」梁經倫（Alvin Leung）夥拍主廚陳嘉賢（Kasey Chan）與LUBUDS® Group主理的Cafe Bau主打「Farm-to-Table」理念 著重善用本地食材 重新詮釋充滿香港特色的美饌 喚起大家對香港鮮活食材的關注.👭朋友極度推介 果然用餐體驗極度滿意餐廳既人都好有禮貌 令人舒適大讚 Kasey Hunter Ben 👏🏻.👨‍🍳Kasey 主廚 陳嘉賢（Kasey Chan）今次用餐 由米芝蓮大廚Kasey 親自主理 每道菜都係藝術品級別 精緻到唔捨得食🥹擁有豐富的法國菜經驗 曾在多間香港米芝蓮法國餐廳工作 並以其創新手法將港式家常味道昇華至 Fine Dining 的層次融合中法烹調技巧：擅長以法式技法重新演繹港式經典菜式.🍴 Chef's Tasting Menu 🍽️.6道菜：HK$998／位8道菜：HK$1,288／位加配 Ping Yuen 雞：HK$450／兩位.💫Amuse Bouche咖喱味配三文魚碎 開胃小點 精緻細膩.💫Blue Crab Jelly自家製芝士 藍蟹鮮甜

✨𝐌𝐈𝐂𝐇𝐄𝐋𝐈𝐍-𝐫𝐞𝐜𝐨𝐦𝐦𝐞𝐧𝐝𝐞𝐝 ✨𝑹𝒆𝒔𝒕𝒂𝒖𝒓𝒂𝒏𝒕 𝑵𝒂𝒎𝒆 🍽️: 𝑪𝒂𝒇𝒆 𝑩𝒂𝒖𝐿𝑜𝑐𝑎𝑡𝑖𝑜𝑛📍: 𝑊𝑎𝑛 𝐶ℎ𝑎𝑖, 𝐻𝑜𝑛𝑔 𝐾𝑜𝑛𝑔𝐶𝑢𝑖𝑠𝑖𝑛𝑒🥂: 𝐹𝑢𝑠𝑖𝑜𝑛 𝐶𝑢𝑖𝑠𝑖𝑛𝑒𝑪𝒂𝒇𝒆 𝑩𝒂𝒖｜本地食材講香港故事連續兩年獲《米芝蓮指南》推介👍 由米芝蓮名廚「廚魔」Alvin Leung🌟聯同行政主廚Kasey Chan主理👨‍🍳👨🏻‍🍳名字取自香港區花洋紫荊🌺象徵紮根本土🇭🇰餐廳主打 Farm-to-Table理念✨以本地優質食材取代進口貨👍復興本地農業🐓 將香港家常味道昇華成精緻料理✨真正以美食說好香港故事！ ⚜️裝潢走復古小酒館風格🍾牆身掛滿香港老照片📸皮革座椅、開放式廚房透出暖黃燈光💡啱晒情侶約會或朋友慶祝🫶🇭🇰8道菜嘗味菜單🍞 餐前麵包配欖菜泡沫熱辣辣嘅酸種包同佛卡夏🥯🍞蘸上鹹香橄欖菜打成既輕盈泡沫🫧齋係餐前麵包已經好有心思🤌簡單卻勾起港式欖菜炒飯嘅回憶𝑨𝒎𝒖𝒔𝒆 𝑩𝒐𝒖𝒄𝒉𝒆:1️⃣🦀藍蟹肉凍藍蟹肉凍鋪喺自家製芝士🧀面層係祖傳番茄啫喱🍅海鮮甜味✨充滿微酸果香🤌 清爽開胃 2️⃣🍤 基圍蝦千層酥 慢煮基圍蝦採用咗生牛肉他他調製方法✨將半山熟嘅基圍蝦調

🐟Amuse-bouch- Fish-bone curry cracker and sashimi, amusing 🍅Chesse filling Tomato with 2-way avocado - Refreshing & delicate🐟Fish tartar with caviar - Elegantly umami 🦀Crab meat stuffed bamboo fungus & Zucchini Ravioli with dried flounder yuzu sauce- A well balanced of light and fulfilling, umami and appetizing 🐟Threadfin uroko yaki with local golden threadfin Bream Bouillabaisse- Crispy skin and springy meat, savoury and umami fish essence 🍧Red date sorbet with tangerine peel bits- Refreshing t

朋友請食生日飯揀咗呢間餐廳🤭以fine dine嚟講呢個價錢好抵食👍🏻食物質素高，份量多，擺盤都好靚餐廳職員服務都非常好，好有禮貌食食吓飯覺得有啲凍，可以問職員拎披肩另外佢係開放式廚房，見到廚師喺度煮嘢食仲有個露台可以坐室外整體十分滿意，同朋友都食得好開心！

👉🏻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 cre

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。

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 f

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。

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

📍灣仔超有心思米芝蓮餐廳‼️· 必試三黃雞蘑菇飯😍 — Cafe BAU🥂·===========================Bookmark呢間嘅三黃雞好耐！前排終於約埋 jacstomach一齊嚟試😍當晚我地試咗 $650/pp嘅3 course set menu，每道菜採用多款本地嘅食材，再用中西合璧嘅手法炮製一道道充滿驚喜嘅菜式！😋————————————————————3 Course Set Menu $650/pp頭盤⭐️生牛肉他他牛肉他他口感鮮嫩😍配上香脆紫薯片同蠔醬汁，味道鮮味🤪·⭐️基圍蝦酥賣相吸引，香脆嘅窩夫皮包住軟腍鮮甜嘅基圍蝦他他，面頭有鹹香十足嘅蝦米蛋黃醬，底層係軟滑嘅牛油果茸，味道豐富😍·主菜⭐️鴻運農場平原雞 配 羊肚菌• 黑皮雞縱菌·二澳米 (2位用）同朋友期待咗好耐嘅三黃雞🤪‼️雞好大隻，雞皮富油脂香，肉質腍身juicy😍蘑菇飯creamy煙韌，吸收咗雞肉嘅精華好滿足！🥰個飯多到要打包🤣•甜品⭐️印度香料雞蛋仔 配 黑白淡奶意式雪糕雞蛋仔外脆內軟，香料味好突出，點埋牛奶雪糕同埋底下嘅花生醬味道好夾好正!!😆🥹·⭐️摩登老婆餅 配 熱帶風情意式雪糕呢個好有驚喜！

情人節同男朋友去食一餐普通嘅西餐見到佢自己寫米芝蓮先去嘢食唔係特別好食5分左右但係一餐普通嘅西餐就食咗我三個半鐘浪費我嘅時間大家千祈唔好去唔係特別好食，但係就特別耐唔講仲以為自己食緊一個鐘一味餸真係考驗大家耐性嘅時候仲要我哋係book咗9:00 晚餐佢9:30先至比到枱我哋安排極差作為一間米芝蓮點解可以安排得咁差？其實如果做唔到咁多workload不如唔好做生意

有朋自遠方來，一定要搵間特別嘅餐廳。呢間就係睇馬田嘅介紹。真心每樣都好有驚喜，好特別。食材多數來自本地，尤其係嗰個八珍甜醋豬腳薑，佢將啲食物演化咗做另一個形態，同時又保存咗甜醋豬腳薑嘅味道，食完個口仲有食完豬腳薑嘅感覺，骨膠原黏住個咀。

呢單野完全冇責任感，明明book左30/1可以當日冇開門係冇電話通知，相信咁冇責任感嘅餐廳，食物質揀同品質都有限，開唔好比人book la，地點難搵，附近污糟邋遢

How’s your Christmas? Came to Cafe Bau 3 times this year and will never let me down with talented chef Kasey and his passionate team! long to be short, 好好食，好有idea ，無炒車。好有創意，全部都好有驚喜。鷄係必食菜式Christmas menu $1388@ BEETROOTBeetroot, Jicama, Citrus, Rhubarb ConsomméBLUE CRABTom Yum, Blue Crab, Crème BruléePORK KNUCKLEPork Knuckle, Pat Chun, Stem GingerSOLELocal Sole, MeuniereSPINY LOBSTERHomemade Silver Needle Noodles, Curry Leaf, ChiliSORBETDUCKDried Aged Duck Breast Char Siu, Lily, Porcini, Red Fruit

Bo Innovation主理人廚魔Chef Alvin和連鎖飲食集團合作的Cafe Bau, 雖然說是Cafe, 但其實也是一間正統走高級Bistro風格的Fusion菜餐廳, 位於Bo Innovation的舊址提供着比前者更平易近人, 以本地食材製作的精緻料理. 風格也是當代西式風格為主, 不會有你看到和吃到的味道完全割烈的菜式, 例如是頭盤的蔬菜田園批以及他他牛肉, 前者用上南瓜作為主軸, 味道比一般的甜和軟融, 後者附上由酸菜及金蠔打成的醬, 吃起來味道層次更豐富.主菜的本地盲曹用上舞茸, 土香和盲曹本身的肉香相當配搭, 而且烤香味濃, 口感爽實而沒有骨, 再加上黑蒜醬汁, 整部菜也是偏向濃香的一道. 烤乳鴿用上甘蔗糖漿和八珍甜醋, 食材本身的肉香和羶香調配得剛剛好, 額外的甜味也和烤乳鳻的肉汁互相補足, 再強調本地食村和醬料之餘, 不是為加而加, 而是考慮之後的結果. 甜品的雞蛋仔真的有雞蛋仔店的脆度, 但印度奶茶的味道配合花生奶醬和雪糕, 吃起來同樣有驚喜.