影片
港鐵香港站 C 出口, 步行約8分鐘
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電話號碼
52003915
開飯介紹
充滿巴黎風情的餐廳，由米芝蓮法國菜餐廳前法籍大廚Franckelie Laloum聯同Michael Larkin共同營運，更以二人姓名命名。走摩登的法國料理風格，以更簡約、專業兼具創意的技術重新詮
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營業時間
今日營業
12:00 - 23:30
星期一至日
12:00 - 23:30
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
影片
相片
Patisserie
+114
+5
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.中環·享受全新法式豐盛Brunch.LALA📍中環擺花街23-29號中環大廈地下D-E號舖.➰今日到訪的「LALA」位於中環，餐廳環境優雅別緻，一入門口便見到半開放式吧枱格局，另一邊廂又有麵包及甜品廚窗可以欣賞，未食已經大飽眼福，餐廳燈光較為溫和舒適，最適合懶洋洋的周末氛圍。.餐廳特別營造巴黎風格的氣息，讓客人感受到法式風情的魅力，今日便品嚐了最新推出的Brunch Menu..➿Sharing Brunch Menu.✥ Sourdough Bread ⭐️4.1/5⭐️侍應先奉上由餐廳自家製作的酸種麵包，新鮮即焗，外脆內軟，水準之作。.❀ Somelette ⭐️4.2/5⭐️顏色鮮艷的油甘魚薄切搭配柑橘汁，刺身鮮甜之餘突顯醬汁的清新，夏日開胃之選。.❀ Omelette ⭐️4.2/5⭐️外表平實的疏乎厘奄列，切開很有驚喜，餡料質感非常綿滑，更有芝士咸香感，非常出色。.❀ Langoustine⭐️4.3/5⭐️以挪威海螯蝦為主角的沙律，將海螯蝦煮至恰到好處，鮮甜程度跟龍蝦一樣，但質感更為細嫩鮮彈，一試難忘。.❀ Poulet Jaune⭐️4.4/5⭐️主菜是餐廳招牌的烤焗三黃雞配日本越光米，侍應先將三黃雞上枱給我們打卡拍照，再稍後將雞件切開奉上，烤雞上枱已經聞到香氣，外皮金黃微焦，入口非常嫩滑，配上軟糯的越光米，大快朵頤。.❀ Patisserie ⭐️4.3/5⭐️最後甜品部分亦可以由5款精選甜品中各自挑選1份，我們揀選了朱古力及香蕉雲呢拿兩款，造型賣相相當別緻，彷似小漢堡包一樣，入口軟滑，不會太甜，十分出色。.➰總結餐廳主打法式美味，高水準的出品令人一試難忘，招牌三黃雞的惹味與嫩滑非常推薦，大家絕對要試。.
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Have always loved Louise’s chicken. So when chef Laloum moved to Lala, decided to pay it a visit. Dinner. Bustling on a weeknight.Comprehensive wine list. Went for a bottle of burgundy red. Arrived super chilled. Didn’t expect this from a French bistro in Hong Kong. Deduct marks. Here’s what we had. Sour dough.Bouchot Mussels (specific type of blue mussel cultivated in Normandy, France, using a traditional method of growing mussels on ropes suspended from wooden poles in the sea. This technique ensures the mussels are free from sand, barnacles, and predators, resulting in cleaner, sweeter, and more flavorful mussels with full, meaty flesh). Smoky with depth, enhanced by the citrusy heat of yuzukosho (paste made from chili peppers, yuzu peel and salt).Perfectly poached langoustine nestled amongst a garden of avocado, cucumber, celery, and lettuce, bound together by a delicate, house-made cocktail sauce. Refreshing, crisp flavors, with the langoustine’s natural sweetness shining through. Beef tartare in soft bun topped with mustard. Roasted Chicken- skin could be more golden and crackling; flesh was ok but too deeply seasoned- super salty. Disappointed.Ordered a side of Koshihikari Rice Pilaf to balance out the saltiness.Puff pastry housing a ragout of sweetbread perfumed with earthy morels and mushrooms.Tray of Desserts to choose from: Hazelnut…tarte de Saint-Tropez (halved brioche filled with thick pastry cream and buttercream, topped with pearl sugar) etc.Decided to go for the Calamansi (citrus hybrid) tart.In summary: comforting and composedmodern bistro serving classic yet quietly bold French classics.
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Nestled on Lyndhurst Terrace in Hong Kong’s Soho district, Lala is chef Franckelie Laloum’s debut solo venture—a love letter to French classics reimagined with modern flair.#### SERIOLE (Citrus-Marinated Hamachi, Dill Oil)A testament to Laloum’s Le Bernardin pedigree, this dish showcases his mastery over seafood. The hamachi, silky and pristine, is elevated by a citrus marinade that dances between tangy and sweet, while dill oil adds an herbal whisper. The balance is impeccable—each bite feels like a sunlit Mediterranean cove . #### AU PLAT (Fried Egg, Duculty Ham, Waffle Potato)Here, Laloum nods to his Provençal roots (where his father ran a bistro) with a dish that’s comfort food perfected. The Duculty ham—a dry-cured French gem—brings salty depth, while the runny yolk cascades over crispy waffle potatoes, creating a textural symphony. It’s the kind of dish that makes you regret sharing. #### POILEEIAINE (Roasted Chicken, Koshthikari Rice)A signature echoing Laloum’s Louise-era hit (the Hong Kong yellow chicken), this version is no less stellar. The chicken, crisp-skinned and succulent, rests atop buttery Koshthikari rice—a nod to his time in Japan. The jus, reduced to an umami-rich elixir, ties it all together. It’s French technique meets Asian sensibility, a theme Laloum has championed since his Shanghai and Tokyo days. **Rating**: ★★★★☆ (4.5/5) **Price**: $$$ (~$50–$100 per person) 📍 **Lala** | 29 Lyndhurst Terrace, Central | @lala.hkg
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