Neighborhood

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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

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.

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, everythi

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

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 rud

I guess I haven’t had a bad dining experience which is so bad that I am willing to write a comment in thousands words. How they handle the guest experience gets into my nerves. Saturday night, the only time slot available was 20:30. They called me at 20:31 and asked where I was. We were literally 30 seconds away from the entrance. Never encountered something like this. Sounds like they want you to arrive once they are ready and finish ASAP so they can leave work earlier. We have reserved and pre

盡量造訪及回訪各米其林餐廳，也嘗試準米其林及衝擊米其林的餐廳，以米其林給人的感受去品嚐。星級：1星（2024；Asia’s 50 Best Restaurants 2023：29。訂位：網上，選定tasting menu，方便。下單：介紹清楚，個人喜好推介。上菜：介紹每道菜式，可惜血腸被介紹錯為漢堡牛肉（可能新人）。用餐環境：良好。洗手間：正常。幾年之前，有一道牛肉菜式，味道一流，可惜現在沒有了，聽說是難於購入該新鮮牛肉部位。目前，雞成為了主打菜式，需提前預訂。Baby squid味道鮮甜，不會太熟，口感軟滑。rock fish onion soup 有很多芝士，飽肚，漁湯味濃。bone marrow不夠燒焦，有點油膩，魚子沒能中和。black sausage貌似漢堡牛肉，很油膩，與bone marrow一起，會感覺消化不了。roasted pigeon肉質軟綿，鎖汁嫩緊。2人光顧，點餐如下：still water $65baby squid $250rock fish onion soup $190bone marrow $440roasted pigeon $450black s

Neighborhood喺香港已經開業好多年，佢係位於荷李活道旁嘅小巷，鋪面好低調，真係行過就miss左!! 岩岩又喺亞洲50最佳餐廳2023 上榜啦！由於當晚係同一大班朋友食，所以無特別留意餐牌，想食咩就叫咩，當然有點餐廳最出名嘅「鹽焗雞雞雜飯」(Salt Baked Morel Chicken with Giblet Rice)啦，以新鮮三黃雞配上大量新鮮雞雜，鮮味十足!! 另外都仲有好多平日好少食到既菜式，大家有興趣都可以去試試

哩間中環法國餐廳係其中一個朋友提議去食🤡食之前上OpenRice睇先發現原來佢負評多到咁🫢🤯喺冇得縮沙嘅情況之下唯有硬着頭皮照去🫠扣定分嘅情況之下去食...廢事希望越大失望越大三個人總共叫咗萵筍沙律,北海道生蠔,魷魚仔,牛骨髓with魚子醬,石斑魚腩,Salt Baked Chicken Rice,wagyu ribs steak,甜品仲有一枝wine🫢苘筍沙津嘅sause唔錯..成功調起萵筍嘅味生蠔新鮮嘅..而且幾鮮甜🤡係衰在入口個吓比較鹹牛骨髓with魚子醬可能因為唔係我本人杯茶🫢我食得唔太多🙈因為太過膩🥲我自己就比較鐘意石斑魚腩😌因為食得出啲魚肉好fresh好彈😇 魷魚仔亦都幾特別..係出奇地整得嫩滑🫢而佢嘅味道有啲HK style feel 似中式小炒嘅味🫣😂而Salt Baked Chicken Rice反而驚喜唔太大🫢唔會有嘩出聲嘅程度🙈整體嚟講不過不失甜品真心要大讚一下cannelé😌不嬲我都好怕食cannelé因為通常都太甜而且好癡牙🫠但哩個mini版嘅居然做到甜到岩岩好嘅效果當然唔不能少share la🤭

前幾天，本身懷着興奮嘅心情去食飯。咁話晒依間嘢都係食高級食品㗎嘛，咁好啦，我哋一行六人就叫咗佢哋嘅招牌菜嗰隻雞同埋幾個餸菜咁樣啦，咁其實未食咗一半嘅時候我哋已經叫咗兩支酒。但係個女經理不斷係咁催我哋再叫多啲，再叫多啲，我哋已經同佢講咗話我哋夠飽。佢都係咁問使唔使加嘢飲或者加嘢食，毫無食Fine dine嘅體驗。我唔講以為自己俾緊二三百蚊食餐飯啫。總括而言就係去完一次唔會再去。同埋講真都唔係特別好味都食咗我每人$1000

Michelin 1-star兼Asia’s Best 50法國菜- ̗̀‎𖤐今年生日飯挑選左Neighborhood 想一試同時擁有呢兩個榮譽既餐廳會有幾wow◦ sicillian red prawn tartare/burrata/pequillo pepper先講前菜 burrata既creamy同紅蝦刺身既鮮甜意外地合襯仲岩哂送麵包◦ daily seafood specials: baby squids未見其人先聞其香( ˶'-'˶)上菜時用上鐵pan 仍然熱辣辣pesto蒜油仲滾緊Baby squids口感剛好又入哂味 umami大爆發.ᐟ‪‪‬◦ "mayura station" wagyu shortrib roast beef/potato/lettuce/garlic confitMust order既主菜之一 絕對係for sharing既份量事前睇圖都不以為意 真心食左先知有幾出色(ˊo̶̶̷ᴗo̶̶̷`)M9級別澳洲和牛又軟嫩又油香十足但不至於好似日本和牛既肉味咁低存在感配角既薯仔同生菜吸收左牛油香之餘 亦平衡到牛肉既膩醬汁再將成道菜連結起來◦ salt baked chi

The food here is actually ok, not as bad as the people describe here (but don’t expect fine dining after all it’s just a bistro). However, the restaurant ppl tend to ask you to order and order, at a point that they would tell you misleading information: we are a party of 2 and we order a WHOLE salt baked chicken rice already and 3 more other dishes. And the waitress still said: actually the portion of the food is very small so suggest us to order more. And turn out I was surprised by the amount

啲間餐廳都bookmarked 咗一段時間，佢哋又今年啱啱攞咗米芝蓮一星，決定同朋友慶祝生日試吓。我哋大概一個星期前book都book倒，不過得返第二輪，食8:30pm。餐廳以簡單色調為主，大概坐到二十人倒，枱與枱之間會有啲近。佢哋既menu以appetisers 為主，店員建議我哋可以嗌三至五樣嘢share。Sicilian red prawns with burrata and piquillo peppers: 啲蝦好鮮甜同burrata 出奇地夾Pork sausage stuffed in whelks: 呢個係用啲辣腸同海螺撈埋整成meatball，然後擺返入個螺度上碟。口感都幾得意，不過好似唔係好食倒有螺肉😆Wagyu short rib roast beef with potato, lettuce, garlic confit: 呢個整得好好食，啲肉好入味。啲薯仔係另外嘅靈魂之一，全因佢吸晒啲肉汁Pigeons with figs: 呢個份量都幾大，啲乳鴿整得好tender，好入味，推介👍🏻整體食物質素同服務都幾好。係個係中環唔錯嘅選擇。

落完風球殺過去點知有位叫左幾樣special 嘢食水準大致上保持到員工服務態度都ok除咗個麵包之外😂麵包確實失左水準其他嘢全部都OK 食才食落去都算新鮮期待有其他好嘢😁

**餐廳評價：五星好評，推薦中西合璧美食與親切服務**這間位於中環小巷中的餐廳，絕對值得一試！無論是食物還是服務，都讓人留下深刻的印象。首先，他們的招牌菜之一——焗熟魚頭，味道絕對一流。魚頭經西式烹調法烹製，然後澆上美味的西式醬汁，讓中西美食在口中完美融合。這道菜不僅味道濃郁，而且口感豐富，絕對是值得品嚐的佳餚。此外，我特別要讚揚一下這裡的中年姐姐服務員。她的法文、英文、普通話和廣東話無懈可擊，讓我們的溝通變得非常容易和愉快。她的態度非常友好，讓人感覺賓至如歸。老闆娘的態度也很好，雖然有時候可能因為照顧生意或接電話而顯得忙碌，但她仍然非常專業和親切。作為一位有文化背景的香港地道顧客，我非常滿意這次的用餐體驗。我認為之前的差評實在太過分了，希望更多人能給這家餐廳一個機會，親自品嚐他們的美食和感受他們的熱情服務。