SEP

作為紅蝦控，他們的’Cha Gio MeKong‘簡直驚艷到我了🤯 還有那道雞肉？嫩滑入味，香草芬芳——到現在還在回味！🍗💖超愛這裡寬敞的座位和優雅裝潢（約會或閨蜜小聚都超適合👯👩🏻‍❤️‍💋‍👨🏻）。強烈推薦特殊場合來——或者任何時候想吃精緻越南菜的時候！🥂Finally tried SEP 🇻🇳✨—a Vietnamese fine dining gem I’ve been bookmarking forever!As a red prawn obsessive, their ‘Cha Gio MeKong’ blew my mind 🤯 And that chicken? So tender, so herby—I’m still dreaming about it! 🍗💖 Love the spacious seats and elegant decor (perfect for date nights or fancy friend dates 👯👩🏻‍❤️‍💋‍👨🏻). 10/10 would recommend for special occasions—or anytime you crave fancy Viet flavors! 🥂 …查看更多

朋友但我去試越南菜的Fine Dining, 感覺比較似曾相識,就是入去普通越南餐廳的那種味道,這就是香草+魚露+酸汁+生牛河湯底的味道。如果只能環境,這點的裝修是漂亮的,但食物方面使人欠缺驚喜。點選了HK$780的套餐,還加HK$200要了紅蝦,但這種燒烤的方法使大好的紅蝦變得味道一般。炸春捲配辣醬非常好吃。4款的味道也比較平淡,比較令人失望是扎肉。把紅蝦浪費了牛肉湯河味道一流。撈起的去骨雞的味道不錯。豬頸肉煎得香。味道: 未試過可以一試,但要減低期望環境: 舒適衛生: 整潔服務: 殷勤價錢: 偏貴…查看更多

越菜也有 fine dining？又是同僚聚餐. 聞說 SEP 是越菜 fine dinning, 小不點急不及待一顆兒去品嚐何為越式 fine dinning (精緻餐飲) .午餐十道菜, 價格中上, 以三位數為起點, 頭盤7道小點分兩輪奉上, 擺設精美看出花了心思. 味道尚算可口, 還可佐以不同蘸料,有濃, 淡魚露, 秘制辣醬和蛋黃酱, 悉隨專便. 跟著是紅蝦(+$200) 或焗蠔, 相比頭盤, 味道稍遜. 沒有感動之作, 主菜登場有雞河/飯, 也有招牌的和牛湯粉, 可惜也未見突出. 普通之作. 平心而論, 物非所值, 越式 fine dinning, 我試過了, 可不是我杯茶. …查看更多

聽人講呢間餐廳係越南菜嘅天花板,見到dining City有優惠,又book到位梗係要去試下啦☺️要求係五點半要去到七點鐘還枱😅五點半鐘去到之後經理侍應全部態度都好好, 帶我去我嗰張枱度坐低,一張四人枱比我地兩個人坐👍攞咗一張手畫嘅菜單都幾靚㗎,跟住就介紹下醬料.個套餐有一個三味嘅開胃菜,有鮮魷有一個脆脆餅同埋椰子菠蘿啤酒做welcome drinks. 之後上咗一個法包入面有豬肉同鵝肝醬仲有啲蘿蔔. 之後就上咗一個dry age嘅脆皮三皇雞. 再上咗一個紅蝦春卷. 佢有一客自家製嘅扎肉,見到食評唔錯專登加咗,真係好好食🥰另外亦都加咗一客紅蝦,個做法就係grill嘅,大約係四成熟,當然都係咁好食啦😁食完曬呢啲嘢之後就上咗個越式嘅牛肉湯河,係好好味！ 而我係唔食牛肉就換咗一個係扎肉雞絲湯河,扎肉真係好好味呀諗唔到連雞絲都係咁好味,之後就上咗兩杯茉莉青檸嘅特飲同埋甜品. 甜品係一個橙嘅果凍另外一個芒果嘅雪糕👍加咗3杯酒嘅pairing. 菜同酒其實無咩關係,就咁飲反而ok😉…查看更多

一年一度 Restaurant week SEP 算是越南菜天花板手繪菜單係令人眼前一亮HKD 980 八道菜都經過精心設計頭盤係1.2.3 件套蝦乾加蛋黃的米紙味道是令人驚艷的及後的菜色不過不失 店員推介雞是餐廳名物 沾醬食 係穩打的美味我想弱弱地問 牛河 可唔可以轉其他菜色 不過同桌男神是Carbohydrates 愛好者佢鐘意就好啦 Overall 餐廳環境優雅 氛圍輕鬆愉快打卡完成 ✅ SEP 石板街附近的越南菜…查看更多

🔥1.2.3.DZÔ 米紙上鋪滿了Kaviari Kristal 魚子醬，搭配用聖羅勒和菠蘿啤酒醃製的嫩滑西貢草島魷魚🐚 SÒ ĐIỆP經過櫻桃木煙燻，扇貝的煙燻甜味與清爽的蜜脆蘋果莎莎、紫蘇以及寧順海葡萄微妙爆裂感完美平衡。🐖 DISTRICT 5 XÁ XÍU煙燻焦糖化的外皮下是嫩滑多汁的肉質，青芒果沙拉則以酸甜的熱帶風味中和了油膩感。🦐 BÁNH TÔM煙燻阿爾博蘭海紅蝦每一口都是煙燻、甜味與明亮的完美平衡。🐟 CÁ XỘP KHÔ凱爾蓋朗群島可持續牙魚入口即化的魚肉，搭配富國島 60 個月陳釀魚露的酸甜鮮味 🐔 GÀ QUAY HỘI AN烤熟成雞皮酥脆，肉質多汁，搭配檸檬葉青木瓜沙拉的清新酸辣。  🍜 PHỞ BÒ慶州千年 1++ 韓牛肋眼嫩到幾乎在舌尖融化，24 小時慢煮牛骨湯則濃郁香醇，令人滿足。🍊 CHANH VÀNG甜點柑橘愛玉是一款清新的味蕾洗禮。🔥 HÀ NỘI S’MORES冷凍椰香斑蘭奶凍配上焦糖棉花糖。綿密的斑蘭奶凍與煙燻棉花糖的對比。  總結每一道菜都是傑作——大膽、平衡且令人難忘。對越南經典菜餚的現代詮釋讓整個菜單充滿驚喜與創新。每位 **$1680** 的價格雖然不菲，但絕對物超所值。  - **環境**: ⭐️⭐️⭐️⭐️⭐️ （優雅、非常適合特別的夜晚。）  - **食物**: ⭐️⭐️⭐️⭐️⭐️ （每道菜都是傑作，無一令人失望！）  - **推薦指數**: ⭐️⭐️⭐️⭐️⭐️ （熱愛大膽風味與烹飪藝術的人必訪之地。）  每一道菜都令人驚艷，我一定會再來！🎉…查看更多

之前看到手繪menu很早就想去結果從前菜開始每道菜都好吃😋是中國胃會很喜歡的fine dining味道豐富 附帶的辣椒醬非常開胃而且八道菜的dinner set就能吃的很飽相對於中環的很多餐廳 性價比很高了鱈魚🐟、三黃雞和越南粉太好吃了菠蘿啤酒也好喝，嘗試過小杯的我又點了一杯大的！店裏服務態度真的特別特別好 列入二刷list…查看更多

香港較少有 越南菜 Fine Dining8 course dinner menu $1200整體味道出色兼擺盤精緻最期待嘅係 紅蝦春卷 芋泥春卷加埋蝦頭膏一齊食/鮮味濃郁另外堂三黃雞都好出色，皮脆肉嫩、肉質juicy芒果熱情果芝士蛋糕，冰到好似雪糕一樣都唔錯傳統越南美食，精緻嘅法包、牛肉湯河、米紙脆餅都有得食一餐 令人回味嘅一餐…查看更多

這是我第一次來SEP，真的是讓我大開眼界！整體體驗非常棒。前菜123 Doz實在是令人驚艷，味道豐富，而且擺盤也很精緻。服務方面也非常出色，工作人員熱情周到，讓我感到很受歡迎。牙魚的味道絕對令人難忘，做得恰到好處，口感和味道的非常好。此外，獨特的越南料理為整個用餐體驗增添了很多驚喜。…查看更多

When my friend confirmed that a dinner booking had been made with SEP to experience Vietnamese fine dining, I held my skepticism. I love Vietnamese food but having to turn what one traditionally sees as Vietnamese “street food” to fine dining is a tall order. Would love to see how the chef could put his spin on the transformation. According to SEP website, it described itself as “contemporary Indochine Vietnamese restaurant with wood-fire concept”. The restaurant is located in the high block of H Code just off Pottinger Street. We were being seated by the window overlooking Tai Kwan. In that evening, one could see the lighting in Tai Kwan, quite a pleasant view. We ordered the “VIETNAMESE OPEN-FIRE STAPLES” priced at $980 per person + 10% service charge. This was the discounted price due to restaurant week (originally $1080). The menu includes 8 items which I set out below with my tasting notes:1.2.3. DZÔ!BÁNH TRÁNG + MỰC ỐNG + BIAPhú Quốc dried shrimp, quail egg rice paper，Sai Kung Grass Island squid with holy basil, and pineapple lager- the pineapple lager came in petite size😂. I could taste the pineapple and the coconut foam but the hops flavour in the drink was negligible. The dried shrimp rice paper crisp with aioli was more flavourful, bursting with umami from the dried shrimps. It somehow reminded me of those yummy Japanese dried rice crisps. The squid dish with sauce (a mix of olive oil, basil and pepper) was ringing with Vietnamese flavour. The squid was cooked perfect, a delightful dish. KINTOA BÁNH MÌnatural yeast bread with foie gras patê, smoked sausage aioli, candied chili and fermented daikon - with much expectation, the famous Vietnamese banh mi were presented in cute mini size. Flavour-wise, it was a let down. The foie gras pate didn’t come through at all; the bread bun itself was soft though it didn’t have that needed crunchy crust. I wish there were more pickled vegetables or fresh herbs to lift the banh mi. As it was, it remained quite dull. Am a little disappointed!CHẢ GIÒ MEKONGAlborán Sea carabinero carpaccioSaigon rice paper net filled with Dajia taro- these prized deep-sea red prawns are known for their buttery sweet flesh and unique flavour in their prawn head. In this case, unfortunately, it was difficult to taste the sweetness of the carpaccio prawns as the rice wrap and taro overpowered the unique flavour of the carabinero prawns. I guess the chef was trying to infuse the Indochine/Vietnamese spring rolls concept into the dish but the delicate and unique flavour of the carabinero prawn didn’t quite lend itself as the right medium of the new concept. GÀ QUAY HỘI AN roasted dry-aged HK 3 yellow chicken lemon leaf young papaya slaw, lime salt - this was by far the better dish of the evening. The chicken was delicious and not oily with very nice crispy skin ( HK3 yellow chicken is known for being fatty and the chef must have done his trick to render the fat in the cooking process so it didn’t taste fatty as all), and the green papaya slaw gave the whole dish freshness and zing. A good dish. BÚN BÒ HUẾ 3.0IOWA Black Angus prime ribeye36hrs citronella pineapple broth, organic herbs a lát - the broth of this rendition of BBH was rather mild; some kind of sweetness coming through but without much aroma of the beef stock. The beef slices were cooked beautifully and was very smooth to the point of being velvety. It didn’t have that kick of spice as one would normally associate with BBH though🤔. The overall experience would be better if the soup was a bit hotter in temperature. I was too full by then to eat the fried dough that came with the noodles. CHANH VÀNG blood orange and Aiyu infused with honey and calamansi, and BÁNH KEMIrwin mango, Gia Lai passion fruit, Anëo 34% chocolate Madagascar vanilla cheesecake, and TRÀ TẮC Hà Giang tea leaf with kumquat and lemon grass- the aiju jelly with citrus and honey balanced beautifully and brought a refreshing note to the dessert course. The s’mores on a stick, mimicking campfire was an interesting concept, however the white chocolate cheesecake was rather too sweet for my palate and the final drink helped to balance this out. In summary, there were some good dishes but some that didn’t quite fare well. In terms of service, they are okay but if they want to make this into a fine dining venue, there is still some way to go in terms of improving service level. I was surprised too that the table (where we were sitting) was rather small for a fine dinner venue. Overall, it is always a good thing to see new ideas and creativity in the culinary scene. …查看更多

我從來沒有試過Book位Fine Dining 有這樣差的經驗。一開始要收Deposit, 明白的。通常食Fine Dining 都要付Deposit。他們要求72小時內好我們不能出席，就要扣除每人500按金，如24小時內缺席要全數付款。文華東方酒店米之蓮級別的我明白。但他們甚至不是米之蓮或高級酒店。那也算了，因為我希望試一下越南式的fine Dining 可以有多特別，我已經提供了自己的Credit Card給他們，那就是說明如我缺席，你們可以扣除我的按金。但他們Keep住send Message, email 要我確認訂座。如我不回覆，就當我Cancel。那如果我在忙，沒有回覆那是否就可以收取我按金又不用招待我們。真的非常壓抑。最終忍不住取消…查看更多

Fine Dining 講的係食物，服務同環境氣氛服務今次絕對係最差的一次坦白講句食日話飲食業寒冬 你點對啲客啲客就點對你 每一個客只會俾一次機會一間餐廳 話說本身定左4人食晚飯 有個朋友病左重感冒我本身想cancel 1位個booking staff 話唔可以 我問咁我俾4人錢有1位轉落下一次又唔可以 叫一個病左嘅客來食 啫唔介意傳染哂成間餐廳的食客咁樣做生意發真係 ……絕最後只可以俾4個人錢食4份或者食3份 ..... 呢個policy 絕吖係咁嬲的情況下 食咩都唔好食 呢次之後唔會再光顧 祝生意興隆 …查看更多

❀ SEP #中環 ❀❗震驚味蕾 香港首間出色越南菜fine dining ❗——————————————————香港終於有首間越南菜fine dining🤩越南食一碗pho只需港幣十多元，但呢個dinner menu高達$1680，到底值唔值？.餐廳主打炭火料理，當中包括紅蝦、雞肉、豬頸肉、魚等，多達十道菜。Menu由主廚新手繪畫🎨仔細列明箇中材料，非常精美☺️.每道菜都經過精心設計，賣相花盡心思。味道層次豐富但同時保留越南菜特色👍🏻每道菜都充滿驚喜，記得當日仲立刻WhatsApp同朋友推薦呢😆絕對係心目中數一數二嘅餐廳。.記得頭盤已經令我讚嘆不絕🥰將越南炸春卷昇華，香脆米餅上擺滿蛋黃醬櫻花蝦及魚子醬，香口無比。另外仲有啤酒外型嘅椰子特飲開開胃。.用荔枝木烤製而成嘅豬頸肉表皮焦脆，肉質爽彈。主廚特意配以香茅及蔗糖，呈現越南風味😚另外三黃雞都好好食，曾經在唔少高級餐廳食過三黃雞，但呢間依然成功給予我嶄新驚喜嘅口感😍表面貌似非常乾身，但入口香脆軟滑無比，完美地將雞油香氣散發出嚟。.而最好食莫過於西班牙大紅蝦🦐將紅蝦膏抽取再熬製醬汁，繼而擺冋蝦頭中，味道濃郁鮮味十足。再淋上用香脆紫菜包住嘅紅蝦肉taco，絕對震驚味蕾🤯海鮮方面亦仲有煙燻帶子、烤扇貝及鱈魚。.越南菜當然唔少pho🍜用上頂尖韓牛肉眼，即時喺客人面前製作。配搭用牛骨熬足二十四小時嘅湯底，真係冇得輸😋.甜品方面有非常可愛嘅斑斕雪糕棉花糖，生日仲送上朱古力蛋糕添😙.✷𝑀𝑒𝓃𝓊✷☞ WOODFIRED INDOCHINE VIETNAM MENU $1680♥ 1.2.3. DZÔ !! BÁNH TRÁNG + MỰC ỐNG + BIA♥ SÒ ĐIỆP♥ THỊT NƯỚNG♥ NHA TRANG HẢI SẢN♥ BÁNH TÔM♥ CHẢ CÁ LÃ VỌNG♥ GÀ QUAY HỘI AN♥ PHỞ BÒ♥ CHANH VÀNG♥ HÀ NỘI S’MORES——————————————————✨整體味道: 4.4/5 ✨環境裝修: 4/5✨服務態度: 4/5✨性價比: 4/5✨再訪興趣: 4/5.💞整體來講超級喜歡💖餐廳完美地保留越南菜嘅特色及味道，但以嶄新從未見過嘅方式呈現，絕對震驚我嘅味蕾。雖然$1680對越南菜嚟講的確較為昂貴，但食完絕對唔會後悔🥰…查看更多

This fine dining restaurant in Soho was one of the most inventive and interesting menus I’ve tried. Not only was the atmosphere and view of the restaurant immaculate, but the menu itself was hand drawn by the chef which gave it a nice personal touch. Each course was a traditional Vietnamese dish which utilized premium ingredients and some French cuisine influences. Flavor wise, everything was very sophisticated and well-balanced. The plating was beautiful and suited the dishes very well. My favorite dishes were the petit banh mi, red prawn spring roll, and the bun bo hue. It is definitely a must try spot and perfect for special occasions! …查看更多

We booked dinner for 3 online in the afternoon. There was no blank to let me explicitly mention the number of adults and kids. Then we put 3 guests. The websites claimed this restaurant welcome children from 6 and above.Upon arrival, we asked waitress 2 10-courses and possibly à la carte for my kid. After a while a guy wearing black suit with glasses ( is one of the managers I beliveve ) came. He said we marked 3 guests. The chef has been prepared food. The chef wouldn’t waste food, requesting to serve us 3 10-courses. We explained the kid only year of 8. She wouldn’t be able to consume the whole 10-courses, thus we would like to order à la carte for her. That manager said the restaurant didn’t serve à la carte. He requested us either accept 3 10-courses or 2 10-courses with additional drink (eg. wine) such that the price would add up similar to the cost of a 10-courses. WHAT WAS HE TALKING ABOUT? At the beginning, he was saying the chef didn’t want to waste food. But currently his alterative didn’t address his “waste food” concern. Furthermore, he totally neglected a kid’s need. A kid came who also wanted to have food. But he asked me to order wine that was similar to the price of one 10-course. After his silence a while, he suggested we could order beef noodles for the kid. WELL… Didn’t he tell us there was no a la carte a few minutes ago? He was definiatelty self contradictory and utterly ridiculous.I wouldn’t overgeneralise in assigning blame. I appreciated the service quality of other staff. Food is also appetizing. However the first experience essentially had discounted the quality of the entire journey. …查看更多