House of Culture

營業中

休息中

• 食物方面，點左chef menu，即係secret menu，完全唔知會食乜，整體味道偏淡，不過不失，而且好少肉類，大量蔥類製品，價錢黎講性價比唔算高-• 餐廳環境黎講，座位超級迫，成餐飯都聽到哂隔離講咩，坐得好唔舒服-• 服務黎講0/10 1. 人均$700既餐廳返枱已經好唔MAKE SENSE，但唔緊要，book 6:30，餐廳上菜慢，最後差唔多8:10先上齊菜，仲要最後個幾道菜係一次過上，完全無fine dining體驗！請問係咪應該係我哋嗌CHEF MENU既時候就直接同我地講唔夠時間食？而唔係食到最後係咁催我地交台，由8:10上完最後一道菜開始催到8:30，最後8:33比下一台客企係我地前面比壓力我地-2. 比錢居然比左人地張卡叫我地簽卡，人地張卡停留左係張台超過10分鐘，要我地提返餐廳，餐廳啲員工先知，張卡位卡主已經離開左餐廳-3. 員工全部發緊夢，坐低左起碼15分鐘，我地問左兩三次先識比MENU我地，再延伸返去第1點既問題，件事係咪由我地坐低個刻已經注定會發生？-4. 作為一間FUSION餐廳，最緊要係食物既介紹，個concept點黎？點解要將呢啲食物mix and

We came here for dinner to celebrate my friend’s birthday. Not wanting to think too much, we opted for the 8-course chaos menu at $658 per person. The food was innovative yet delicious, as were their cocktails. Everything was balanced quite well, though I’d prefer if they included more items from the a la carte menu in the chaos menu.🥂Scallops 🥂Octopus🥂Onion Tart🥂Pork Bowl🥂Dry Aged Threadfin🥂Tomato and Mandarin🥂Rendang Short Rib🥂Dessert🥂Cocktails.For dessert, they put a candle on top and sent my

👉🏻Tasting Menu💲658ppNew resto in syp serving fusion cuisine with multiple cultures✨shdnt hv picked the chaos menu cuz some of the signature dishes were not included☹️ kinda disappointed cuz i hv visited chef gavin chin’s other restaurants (Brut!, Pondi, Shop B) i think house of culture was not as good as these😕 the favour is there and i can tell that chef really added different kinds of element into the dishes but sadly most of them are served in room temperature 😔 the plate is hot but the food a

<< 人氣話題餐廳 | 紅土洞穴亞洲𝖿𝗎𝗌𝗂𝗈𝗇料理>>꧁𝐇𝐨𝐮𝐬𝐞 𝐨𝐟 𝐂𝐮𝐥𝐭𝐮𝐫𝐞꧂位於西營盤的𝐇𝐨𝐮𝐬𝐞 𝐨𝐟 𝐂𝐮𝐥𝐭𝐮𝐫𝐞薈萃亞洲各國料理於一身並以西式烹調手法呈現，理念創新，難怪成為城中話題餐廳之一難得香港遇到服務熱情的餐廳，用心介紹menu兼幾attentive中高檔次但有staff會用廣東話溝通，非常local friendly，亦到體現到餐廳有在整個dining experience的構思下功夫᪥ 𝐁𝐚𝐛𝐲 𝐊𝐚𝐢 𝐋𝐚𝐧 $𝟏𝟏𝟖以昆布處理走芥蘭的苦澀，帶出如菜心的甜，保留芥蘭的爽脆凍食再配柚子啫哩，概念幾新奇᪥ 𝐒𝐦𝐨𝐤𝐞𝐝 𝐒𝐜𝐚𝐥𝐥𝐨𝐩 $𝟏𝟔𝟖貼近一般日式料理風格，用醃漬大葱提鮮再配蒜香日式芥末醬，沒有太花巧，焦點就是在帶子自身的鮮甜᪥ 𝐏𝐫𝐚𝐰𝐧 𝐃𝐨𝐧𝐮𝐭 $𝟏𝟒𝟖馬來西亞主廚要把家鄉的特色都放在一碟菜中馬拉喇沙，南洋咖啡，配肉骨茶的油條油炸鬼用焗而非炸，雖然比較健康，但就不太脆口᪥ 𝐑𝐨𝐚𝐬𝐭𝐞𝐝 𝐋𝐚𝐦𝐛 $𝟐𝟔𝟖用garam masala spices醃過的羊好香又無羶味羊肉肥瘦適中煮得好嫩，配新鮮horsera

最近城中討論到都好高嘅一間餐廳位於西營盤揀簡黎慶生絕對係明智之選呢家餐廳喺鬧市當中自成一格粉紅色洞穴風非常有格調🩷主廚Gavin Chin 將亞洲風味用西餐手法呈現混合澳洲、馬來西亞及東南亞元素加埋港式食材每道菜都充滿驚喜例如呢一個招牌菜係用芥蘭做嘅將佢整成凍盤捲埋咁樣一嚿加埋柚子味嘅酸酸醬汁啫喱即刻變咗高級料理仲有呢一個鵝肝醬嘅菜式用嚟搽麵包食非常之好味呢一個新鮮帶子嘅海苔卷用料亦都相當新鮮🩷🩷🩷呢個黑忟忟嘅圓形其實係一個白蘿蔔嚟嘅主廚用醬汁煎香佢將一啲菇味嘅湯水滲入咗個蘿蔔裏面食落非常之鮮從頭食到落尾，每一道菜都食到我哋哇哇聲講到至鍾意嘅一定係佢嘅牛面頰用左好多香草去做香味非常之澎湃加埋佢個底汁係用椰汁去煮成件事東南亞得來又好西餐總之就係出神入化食完我至知Gavin Chin就係當年Brut個主廚（幾年前我都曾經幫襯過Brut 已覺得十分驚喜）如果仲未去呢間餐廳嘅朋友我非常建議你去試一試絕對會令到你味蕾大滿足❣️加埋呢個咁特別嘅環境真係雙重享受

Wanted to try, as chef is from Brut, which the BubblesLovers loved, given its selection of grower champagnes.Nice hip decor with welcoming servers. Wines were mostly Australian. Ordered a Pinot. Decided to go for the tasting menu “Chaos Menu”. Here’s what we had. Smoked Scallops topped with shreds of Pickled shallots and yuzu. Served on a piece of seaweed. Blobs of Wasabi aioli on the side. Terrine of leeks, apricot, cranberry, seaweed served with olive oil sauce. Flavor-wise, a confusing exper

呢度既裝修就好似一個洞穴咁超有feel, 好啱同朋友係度飲返兩杯傾下計, 不過黎之前真係要卜定位, 聽講walk-in 係未必食到, 我本來都卜到呢一晚, 冇諗過多口問一問8:30居然有枱, 潛尾同朋友坐到差唔多12點先走, staff 仲每人請左一shot, 氣氛超好🥳Baby Kai Lan🥬 ($118)爽脆既芥蘭切段再用烤昆布油去煮食既時候配埋柚子果凍去食會有種分子料理既感覺, 鹹鹹酸酸咁幾特別, 不過個人覺得唔洗配柚子果凍食會好啲🤣Chicken Liver Parfait🐔 ($148)鹹鹹地又軟綿綿既雞肝醬配上韭菜同麻辣榛子, 搽落佢地既自家製麵包度食又幾好食, 口感同層次都好豐富, 幾有驚喜☺️Aussie Mussels🥘 ($168)青口用左黎自法國既馬德拉醬同蒜心去煮, 青口既味道都幾突出, 仲配有中式既冬菇索曬啲汁食好正, 再配埋法國既Focaccia包😏Roasted Lamb 🐑($268)羊肉軟綿不過冇咩羊羶味, 配上豆瓣菜, 辣根葉, Garam masala, 呢三個配搭一齊食又幾夾同特別, 個辣根葉為成個味道生色不少😍ГУ \ GAMMA🥃 （$128

最近紅爆既 𝐻𝑜𝓊𝓈𝑒 𝑜𝒻 𝒞𝓊𝓁𝓉𝓊𝓇𝑒 炸鴨肉同炸豬扒超驚喜🤤🤤一到門口既走廊位係極時尚既孤形設計 勁大打卡位 "culture" 入到去水吧位弧形繼續延伸店員服務態度非常好 細心介紹menu 揀完野食後 又細心解釋唔同cocktails既特別之處 極力推介佢地既甜品 𝐌𝐚𝐫𝐬𝐡𝐦𝐚𝐥𝐥𝐨𝐰 𝐢𝐜𝐞𝐜𝐫𝐞𝐚𝐦 🫧🍨 食得好開心既一餐飯推薦以下 𝙈𝙪𝙨𝙩-𝙤𝙧𝙙𝙚𝙧𝙚𝙙 𝙞𝙩𝙚𝙢𝙨🍽️🌟𝗕𝗮𝗯𝘆 𝗞𝗮𝗶 𝗟𝗮𝗻. 𝗧𝗼𝗮𝘀𝘁𝗲𝗱 𝗸𝗼𝗺𝗯𝘂 𝗼𝗶𝗹. 𝗬𝘂𝘇𝘂 𝗷𝗲𝗹𝗹𝘆 - $𝟭𝟭𝟴 - 用高湯熬製而成之後雪凍成啫喱 再挑選最幼嫩嘅芥蘭 特製而成既一道Baby Kai Lan🌟𝗦𝗰𝗮𝗹𝗹𝗼𝗽 𝗖𝗲𝘃𝗶𝗰𝗵𝗲. 𝗦𝗬𝗣 𝗫𝗢. 𝗔𝗹𝗺𝗼𝗻𝗱 𝗺𝗶𝗹𝗸. 𝗣𝗼𝗺𝗲𝗹𝗼 - $𝟭𝟲𝟴- 佢地既Scallop料理不斷改良 每次都有唔到做法 唔錯既appetiser 🌟𝗧𝗼𝗻𝗸𝗮𝘁𝘀𝘂. 𝗞𝗮𝗴𝗼𝘀𝗵𝗶𝗺𝗮 𝗽𝗼𝗿𝗸. 𝗚𝗼𝗰𝗵𝘂𝗷𝗮𝗻𝗴. 𝗣𝗶𝗰𝗸𝗹𝗲𝘀 - $𝟮𝟴𝟴🌟🌟𝗛𝘂𝗻𝗮𝗻 𝗗𝘂𝗰𝗸 𝗮 𝗹'𝗢𝗿𝗮𝗻𝗴𝗲. 𝗢𝗿𝗮𝗻𝗴𝗲 𝗷𝗮𝗺. 𝗰𝗿𝘂𝗺𝗯𝗲𝗱 𝗮𝗻𝗱 𝗰𝗿𝗶𝘀𝗽𝘆 - $𝟭𝟳𝟴

My friend recommended this place for dinner and it was definitely an excellent choice.For starters, the baby kai lan being deconstructed into a bite size appetizer was really refreshing and the yuzu jelly further enhanced it.I loved how they took a usual Malaysian breakfast(laksa, coffee, prawn) and fused it together into this dish, allowing us to have all its taste in one bite.The curry was fascinating. Instead of just rice or naan, they turned it into pieces of crispy rice so we get to enjoy t

餐廳位置之前為Nice/尼斯西式餐廳，我們幫襯了多年。現改爲高級fusion菜，營業風格完全不是之前的香港style: 只做晚餐，且星期日休息；訂位的話，要留信用卡信息，缺席會扣數。我們三人按時來到，進門就看到裝修很具設計感，充滿曲綫，間隔空間為洞穴design. 侍應周到有禮，推介菜品。 最後很快決定了6樣---Starter: Smoked scallop, Aussie mussels, Duck croquette;  Main:  Seared threadfin, Roasted lamp;Dessert: Cheese cake sundae每樣都花了心思設計：食材新鮮、品種豐富、搭配均衡；醬汁搭配合宜且時而迸出驚喜；擺盤美觀，烹飪手法不拘一格。上菜時總會有侍應介紹菜品成分、烹調手法及享用建議。最後的main 由主厨親自上菜並講解，很具誠意。個人最愛Seared threadfin，外焦内嫩，中西調味幾種層次合一，鮮美不膩。甜品一般都不是我的菜，這次甜品的甜度是預料中的西人taste，對我來説太甜。最後淋入的草莓醬汁雖欠果香，倒似山楂，但對我這種不愛太甜的人也算作一種平衡

.⋯♡⋯⋯⋯♡⋯⋯⋯♡⋯⋯⋯♡⋯⋯⋯ ♡⋯⋯⋯♡⋯今次去咗西環依間fusion餐廳當中以西式同埋亞洲菜式為主，但係有別於一般嘅fusion餐廳，當中亦都暗藏驚喜！House of culture老闆兼主廚Gavin Chin，利用亞洲風味烹調出嘅西式菜式，口味獨特，兼顧及添加東南亞及馬來西亞風味元素！加上餐廳環境非常之獨特又特色，入去嗰陣時已經覺得好特別，燈光昏暗特別有情調，加上音樂選擇都有品味！絕對係一場文化嘅體驗🫶🏻芥蘭苗擺盤非常之有心機，將baby芥蘭苗切到同樣大小，擺做圓柱形，當中嘅內涵非常之豐富加入咗柚子汁同埋海帶汁！鹿兒島吉列豚肉切開後可以見到鹿兒島豚肉肉質係粉紅色，而且炸皮香脆，肉汁非常之細嫩！奶油昆布香菇大根外型見到好似扇貝咁，但其實用咗關東煮方法，而且內在味道豐富又有層次，但有昆布香菇奶油風味！南瓜鴨肉可樂餅一食落真係有驚喜，因為可樂餅嘅內在係拆骨嘅鴨肉，上面淋上甘甜南瓜汁，下面係鹹香秘製醬汁！配搭相當之有驚喜！雞肝醬配麵包 (非常推薦)非常濃郁嘅雞肝醬加上洋蔥及提子配搭麵包！棉花糖朱古力雪糕配搭雲呢拿mousse 係餐廳特色甜品之一棉花糖雪糕口感特別食落嘅味道有少少

充滿格調既洞穴餐廳✨ 裝潢設計型格又帶藝術感，以土紅色為主調，環境氣氛好chill💕 主廚Gavin Chin將西餐融入澳洲、馬來西亞、東南亞及本地特色元素，夠晒創新😍❀ Duck Croquette 🦆鴨肉可樂餅炸得金黃酥脆，表面淋上香甜南瓜醬並倒入醬油～切開有滿滿既鴨肉，鹹香惹味且份量十足，層次感豐富😚❀ Scallop Ceviche 🐚用脆餅盛載住帶子他他，質感新鮮彈牙，加入柚子及杏仁奶等作調味，酸甜又開胃👍🏻❀ Baby Kai Lan 🥬芥蘭苗口感爽脆，配以昆布油及柚子啫喱令味道更顯清新～❀ Daikon 🥢大根爽脆又清甜，配以用上冬菇及昆布製成既奶油醬汁，濃郁入味☺️❀ Liver Parfait with Shio Koji 🐥香濃幼滑既雞肝醬加入青提子、蘋果醋韭蔥及果仁碎，平衡雞肝既鹹香味，食落亦帶微微麻辣香氣✨ 配上香脆既麵包食好夾呢～❀ Tonkatsu 🐷鹿兒島炸豬扒香脆柔嫩，蘸上旁邊既韓式辣醬及黑蒜醬汁更加惹味😚❀ Rendang Short Rib 🐮牛仔骨經12小時慢煮，肉質好軟腍😍 表面鋪上泰國羅勒及烤椰子，再倒入濃郁醬汁，口感好豐富呢！❀ Grilled

一打開門先走進一條特色打卡牆，土紅色調裝潢配上柔和燈光，主廚Gavin Chin將菜式混合了澳洲、馬來西亞和東南亞元素，亞洲風味結合西方技法，讓客人體驗多元美食文化·🥬Baby Kai Lan — 以昆布油伴以柚子啫喱煮成的芥蘭苗，口感爽脆·🥗Scallop Ceviche — 薄脆上放滿切粒的帆立貝，鮮甜又幾開胃🍞香草麵包配青提雞肝醬 — 平時不吃雞肝但都一定要試這個雞肝醬‼️調配得超級幼滑，好似食緊忌廉一樣，配搭香草麵包一齊食就無咁膩·🥕Daikon — 完全被它外表騙到😂估唔到竟然係奶油昆布香菇大根，煮得好入味，夠晒腍·🦆Duck Croquette — 第一次食用鴨肉做的可樂餅，外層炸得酥脆金黃，內餡是鴨肉和南瓜的完美結合，淋上秘製醬汁，味道更豐富🤤🤤·🍅薑蓉蕃茄 — 暗藏玄機嘅蕃茄😂原來底下塗滿左港式薑蓉，薑味不算重，味道好fresh·🥩Tonkatsu — 酥脆的鹿兒島吉列豬扒，肉質彈牙，配上韓式辣醬和黑蒜醬任你揀😚·🥩Rendang Short Rib — 經過慢煮12小時的牛肋骨，面層舖滿泰國羅勒和椰絲，牛肋骨肉質非常軟腍又入味·🍍Grilled Pineapple —

This restaurant is pretty new, which has opened for six months only, and have Gavin Chin, who used to be the head chef of Brut! before starting this business, taking the helm. Located in Sai Ying Pun, at the entrance they proudly displayed a board with the hand-written comments from diners, showing their good feedback from prior visits.The interior décor has a contemporary and hip vibe, using plenty of pinkish hue on the bar, with whitewashed walls and lightings recreating a feeling of a relaxin

今次介紹依間位於西環嘅fusion餐廳「House of Culture」，推開餐廳門會見到有如洞穴一般嘅室內設計。就咁睇設計你哋一定會好佢係食西餐，但係大廚其實想用西餐方式去呈現亞洲菜嘅味道，所以會見到澳洲菜、馬拉菜同埋香港本土特色融入菜式入邊。帆立貝撻香脆嘅脆餅上面放左新鮮嘅帆立貝粒，口感相當彈牙和鮮甜。芥蘭苗用上baby級芥蘭整成圓柱型小菜，加入柚子同埋海帶汁，味道相對比較清新。雞肝醬配麵包幼滑又濃郁嘅雞肝醬配搭新鮮焗製香草麵包，每一啖都係濃郁嘅口感。奶油昆布香菇大根傳統大根都係用咗關東煮嘅形式，今次大廚就用咗昆布同埋香菇奶油，所以味道會充滿菌香和奶油嘅鹹味。南瓜鴨肉可樂餅平時食開豬肉和雞肉嘅餡料，今次用南瓜同埋鴨肉真係帶比我新鮮感。香脆嘅可樂，入面有幼滑嘅南瓜蓉和充滿油香嘅鴨肉，秘製醬汁亦都可以減低油膩感。鹿兒島吉列豚肉用上矜貴嘅鹿兒島豚肉，經過油炸之後肉質都會有微微嘅粉紅色，而且炸皮唔會太厚，真係恰到好處啊。慢煮12小時牛仔骨綠色部份其實係泰國羅勒同埋椰子，用上慢煮嘅方式令到肉質軟腍，相當入味架。最後兩款甜品都有驚喜，第一款係冰凍嘅雪糕配搭棉花糖朱古力，第二款就係杏仁脆餅刨冰