影片
港鐵上環站 A2 出口, 步行約8分鐘
繼續閱讀
電話號碼
26170891
獎項殊榮
米芝蓮一星餐廳 (2023-25), 亞洲50最佳餐廳 (2018-2021)
營業時間
今日營業
18:00 - 23:00
星期一至六
18:00 - 23:00
*星期日休息
以上資料只供參考, 請與餐廳確認詳情
相關文章
今天和閨蜜來體驗傳說中的中環四大名雞。餐廳提供的地址非常誤導。搭計程車去荷李活道61號後發現這間米其林餐廳要往左邊再走向斜坡下走入一條陰暗小巷。環境偏暗，餐廳絕對是物盡其用每寸地方，枱距很近。服務正常，食物比預期水準低，性價比看怎麼點菜吧，人均最低消費港幣500元，今天我人均消費1200港元。鹽焗雞菌菇烤飯服務生在客人面前把包雞的鹽敲開，客人拍照後拿回開煮飯。有儀式感。雞是餐廳招牌菜,連加一這隻雞要千二元，但味道沒層次，肉非常韌，連雞翅膀肉也快咬不開。雞皮無敵鹹，用水沖洗也不一定能沖走這鹹得發苦的味道。配上雞汁羊肚菌焗的白飯像白汁雞皇飯一樣，結果我把雞肉撕開混在雞飯一起吃幾口便投降了，雞內臟也沒有特別好吃。雞仔比較好一點，但也不驚喜。覺得比速食店啲白汁雞皇飯略好。但價格確是十多廿倍。我不推介！|魚子醬烤牛骨髓^這個價格偏高，連加一要 500多元。牛骨髓很油而且不香。魚子醬是廉價的魚子醬。結果我用來搽馬鈴薯吃了幾口便放棄了。不推介！|mayura station wagyu shortrib roasted beef^❤❤❤❤這一度是全餐最好的一道菜。絕對是必點，也是我食家閨蜜之前把餐廳餐牌上所有的菜試完後唯一的推介。牛肉是半生熟的，切得薄薄。份量也很大，牛肉味香濃。外邊是焦香的，中間卻。口感一流，烹調時間和技巧是完美的，比許多牛扒屋d密碼還要好。底部配了非常鮮甜多汁的奶油生菜和馬鈴薯 。我以為是一道滿分的菜式。|蟶子^同樣可以不點。這個閨蜜吃了兩個就放棄不吃。我覺得不鮮甜又帶苦味，還是中式煮法好吃多多。不推介。|truffle french toast^服務生說這是他的最愛，我覺得比不上一般茶餐廳的西多士。這個西多士外皮不脆，冰淇淋沒有。問你拿香草口味。糖漿太甜了，沒有層次。連加一約150元，性價比極低。|mille feuille^夾餅烤焦了帶有苦味，中心的忌廉是室溫的，沒有雲呢拿香草味，整體層次感欠奉，連加一要150元，性價比極低。雖然這是香港知名的西餐廳，獲得多年的米其林一星，也是本年度亞州50大餐廳排名21的餐廳。但我認為這是比校適合老外或大吃男生。除非你決定之下。牛肉配上奶油沙律這一道菜，否則可能會失望而回。今天人均1200元吃得飽飽。但只有一道菜是我和閨蜜都滿意的。
繼續閱讀
Food is good but felt really rushed having to finish the dinner (for my birthday) in 1.5 hours. And as the other comments said, the waiter kept reminding you that you need to return the table by 8.30pm several times during the meal. I kept checking the time while I was eating.
繼續閱讀
Haven’t returned in a while as previous visits weren’t exactly that impressive. So as Partner invited me here for dinner I wasn’t excited. But as always, you would be pleasantly surprised when you least expected it. I was wowed by all the starters and small plates dished out by Chef David Lai. From smoked mackerels, braised seasonal shrimps (九節蝦) with shrimp roes, deep fried fresh mackerels, white asparagus to the mains steamed mud crabs and the signature salt baked Ping Yuen chicken, everything seasonal and deliciously done. To end, the wafer thin textured mille-feuille was delightfully light and crispy. Overall, perfect execution from start to finish. Chef showcases his culinary skills and deep understanding of the interplay of seasonal ingredients in all the dishes presented.
繼續閱讀
是日朋友生日飯，一行5人打算開心聚餐，但被這間所謂的fine dining 餐廳員工盡掃雅興～首先，作為客人理解到餐廳是做生意的地方，但完全不理人客已點了多少菜，不斷的叫客點他們的today special fish (已點了5-6樣食物包括全雞一隻連飯），由起初禮貌拒絕，再不斷回來「推介」點餐，叫人著生氣。 其次，不斷的說（3次，是3次以上）說我們要8:30還檯給他們，我明白餐廳生意多，可是6點-8:30仍是我們作為享受一餐飯的時間，不斷在這個時間當中呀媽級警示要8:30還檯，其實是待客的態度嗎？ 甚至乎在8:00及8:15時叫我們2次，說要將未完成的食物打包走，記住，是8點及8:15，我們是8:30還檯 ，作為客人需要與時間競賽般做到8:30還檯，是否很離譜的服務呢？ 就算是天塌下來的美食 （何況食物質素大不如前） ，這種服務居然仍可提供出來給客人，大開眼界。 記住，我們沒有打算為難餐廳，我們在8:30還檯給她們做生意的。其次，當日一位可能是大總管的四眼呀姐女侍應特別離譜，我們說了幾次不用點她建議的魚後，然後點一份Buffalo wings , 她以反問語氣說：你地叫左隻雞又叫雞翼？ 其態度比茶餐廳的服務更差。而且聽到她在餐廳人客面前呼喝其他同事辦事，作為客人聽到也對此"fine dining" 不敢苟同。是次晚餐體驗何其恐怖😱 實屬近年少見。
繼續閱讀
First time for me to leave comment…but I have to say the service was too bad which made me wouldn’t come back any more. the lady who seems to be the manager was having poker face all the time, hard selling the seasonal dishes, and told us we need to pay if we want more bread ( bread portion so small and our friend came late , we just asked to get few more bread.) she warned us you cannot have more, otherwise you need to pay. And then kept chasing us to leave and returned the table. She is so rude and definitely disappointed all of us. It’s extremely bad experience and ruined our mood.Food is ok. Please do consider the service, it’s not catching up the standard.
繼續閱讀