SEP

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香港首家越南菜fine dining，特色是炭火烹饪料理，就法餐对越南菜的影响来看，French Vietnamese fusion显得很合情理。·能把街头感十足的越南菜卖到人均1k+，一开始忍不住感叹万菜系皆可高端化。午市偏向高级版的商务套餐，对我没什么吸引力，观望了很久终于来试了一下晚市。·整体来说值得尝试，概念有新意，调味也有想法，甚至会用不同的柴木烟熏不同的食材，让每款食物都能有与之般配的香气。·HKD1200的短菜单有三道前菜/两道主菜/一道主食/两道甜点，大大小小的蘸酱加起来能气势磅礴地摆满一桌子，仿佛是一场各种香草的盛宴。前菜和主菜都很好吃，甜点普通。·菜系所限，用不到法餐意餐fine那么多贵食材，但份量能吃到撑，主厨亲自手绘的菜单也很有诚意。不满意的一点是晚餐要翻台，上菜和吃饭节奏都比较着急。·服务细致友善，不过每道菜都要换盘子感觉不必。在引领客人入座时会刻意经过开放式厨房，能看到柴火烤炉、烟熏烧烤架、砖炉和熟成柜等。·餐前有一套鱼露和青柠花生辣酱组成的蘸碟，辣酱看起来是奶fufu的温柔质地，其实辣度很有威力。但菜品已经足够有滋味了，因此我觉得没什么必要。·【菠萝啤/米

SEPAnother restaurant that I have been meaning to try for a very long time. Lucky that I have friends who would indulge me with all kinds of wishes on my birthday ☺️Helmed by the very talented Chef DoBee Lam who has close to 30 years of experience in the F&B industry , SEP offers Indochine Vietnamese dishes that combine French culinary techniques and Vietnamese-style wood-fire cooking originated from the indigenous people in the mountainous region of Vietnam.There are an eight-course and an eleve

最近兩個月真的十分忙碌，新一年終於下定決心，把積壓已久的Post也整理一下。第一篇想寫的，就是這家最近兩個月真的十分忙碌，新一年終於下定決心，把積壓已久的Post也整理一下。第一篇想寫的，就是這家越南菜的天花板 - SEP。如果有去過越南，就會知道越南的法國菜水平是非常頂級的，而我吃過最好吃的法國餐廳之一，也是在胡志明市。在法國殖民地管治下，越南菜和法國菜的融合其實也變得理所當然，例如越式法包和越南咖啡，已經在越南根深蒂固，成為越南菜的特色。而今次也算是我真正在餐廳裏吃到精緻法國越南菜。SEP這裏每道莱色都十分精緻和驚艶，令我立刻想起另一間也在中環的精緻粵菜 - 永 WING ，對食材的要求，對味道的嚴謹，對烹調技巧的講究，甚至乎擺盤、裝修和服務都是一等一的。例如用60度慢煮的焦糖魷魚；用XXL西班牙紅蝦做的Carpaccio米卷；用本地三黃雞做的熟成會安雞；熬製36小時以上的濃湯生牛肉河粉……一頓近乎無可挑剔的精緻fusion越南菜，絕對值得一試！感謝 DoBee師傅和好友D先生的精心安排。🙏🏻

近排食過其中一間最令人高興嘅餐廳☺️ 坐低見到chef手繪嘅menu已經好impressed✨ 香港本身就唔多Indochine fine dine嘅選擇  行政總廚之前係越南生活咗10年  決定將佢有心思亦有質素嘅菜式帶嚟香港♥️ 非常推薦大家一試🌞  ~WOODFIRED INDOCHINE VIETNAMESE HOUSE MENU丨HK$1,680 p.p.~ 1.2.3. DZO! pineapple lager + 🌟sakura bánh tráng caviar🌟+ calamar  BAMBOO LEAF HAM Okinawa Yamato pork / 60°c fish sauce  🌟DISTRICT 4 MIDNIGHT BBQ PORK🌟 Iberico secreto I lemongrass I molasses  NHA TRANG HẢI SẢN seasonal shellfish | scallion | roasted peanut  🌟BÁNH TÔM🌟 smoked scarlet prawn | abura-age | nori  🌟FRE

第一次試食越南fine dining ，頭盤好豐富好似放煙花🎆咁精彩🤣 先黎有蘋果米紙卷好fresh , 另外有一款蝦一款藍蝦芋頭同豬肉木耳既春卷都好脆口。 之後仲有4 款小食 ， 蝦醬炸豆腐最出色， 好咸香好脆！ 另外仲有扎肉， 蔗蝦 🦐 ，同檳榔葉包肉丸～ 好有越南菜風味色彩 🌈 主菜我揀左西班牙紅魔蝦 (+HKD200) 真係wow 出聲～ 好大隻好火紅 🔥 紅蝦超多膏 好香濃 配沾滿牛油既麵包食🧈好正呀😍😍 朋友揀左北寄貝配香蔥花生，好似細份啲開心位咁快就已經完左。 之後上左好多配雞湯粉/ 牛湯粉。 雞好滑冇骨， 有埋雞腎，但個湯冇咩味。 甜品揀左椰子雪糕， 本身都好期待， 但結果係鞋鞋地 ，椰子味唔重🥹 Lunch tasting menu HKD780+1 , 另加錢要紅蝦， 感覺唔平既tasting menu 但最後要靠上咁大碗粉黎填飽肚， 滿意度會係後段滑落🥲 有種有頭威冇尾勢既感覺 🫠

Special Vietnamese cuisine💜🩵呢間越南fine dining ，都有啲驚喜，佢既紅蝦卷係呢餐晚飯之最🫶🏻最估唔到既係，因為我唔食豬，所以佢將我份豬頸肉改左做田螺，而個田螺係另一樣我覺得最好食既野，味蕾享受❤️仲有個dry aged左既雞都好好食，冇太多醬汁煮，個皮好脆，啲肉都仲係好juicy冇十分dry😋因為我唔食牛，佢轉左個牛河變成蕃茄紅蝦湯河，加分位🫶🏻呢間餐廳既紅蝦真係好重蝦味，好鮮甜🥰個甜品都係另一個驚喜位，因為我係唔食椰子既野，都唔係班蘭味既野，但佢個燒左既棉花糖係用椰汁整，入面包住班蘭味既雪糕，我以為我會唔鐘意，點知…我食哂🤭又幾好食喎，估佢唔到🩷WOODFIRED INDOCHINEVIETNAMESE HOUSE MENU1.2.3. DZO!❤️pineapple lager + bottarga + calamarBAMBOO LEAF HAM🩷Okinawa Yamato pork | 60° fish sauceDISTRICT 4 MIDNIGHT BBQ PORK🧡Iberico secreto I lemongrass I molas

這家位於城市中心的越南菜餐廳可謂全城最高級的代表之一，每一道菜都展現了卓越的烹飪工藝和獨特的創意。這裡的廚師不僅注重保持越南菜傳統的風味，更融入了西式fusion的元素，呈現出令人驚艷的菜品。每一道菜都經過精心設計，展現了豐富的層次和口感。從脆皮春卷到經典的越南河粉，每一口都讓人感受到美食的藝術。這種獨特的風格使得這家餐廳在城市的高檔餐飲市場中脫穎而出。雖然價格略顯昂貴，但這裡的每一頓餐點絕對值得。餐廳提供的用餐環境也相當舒適雅致，適合與摯友共度一個奢華的晚餐。這不僅是一頓美食之旅，更是一場對越南料理的品味饗宴。總的來說，這家越南菜餐廳以其卓越的菜品表現和獨特的風格，吸引了眾多品味高尚的食客。雖然價格較高，但一頓這樣的美食體驗絕對是值得偶爾奢侈的享受。

Went with a party of 14 in the private room.First of all food over all is just very average, except the chicken was the most impressive dish of the night. The last beef noodles was definitely disappointing. They use so called premium beef to charge you a high price, so was the meat loaf. Now service was unacceptable by my standard. We we’re paying HK$2500 per head, I think I deserve full silver service, yet I was served with a tong that waiter used to pick up dirty napkin or tissue😞Yes the chef

This is my second visit and SEP is definitely worth the price and everything. For my first impression I felt like this is a bit too pricey as a Vietnamese restaurant. However, I think every course is just doing great and spice up the game. Especially the welcome drink, honey and coconut cold brew beer🍻 it was really refreshing. Also the rice cake was really good as it was crispy and the egg on top has definitely brighten up the flavour itself. One of my favourite dish would be the banh mi. It se

作為少數越南菜的fine dining，融合Indochine風格, 以獨特的木火烹調法作主打，由具有25年經驗的香港名廚DoBee Lam主理。🎨手繪的菜單顯示了餐廳的用心與匠心獨具。🥢前菜：「1.2.3. DZO!」精緻的前菜組合：可愛的迷你菠蘿啤酒、魚子夾餅和魷魚。「BAMBOO LEAF HAM」非常好吃的越南扎肉，有著肉與軟骨的美好比例，外加精心的調味。「DISTRICT 4 MIDNIGHT BBQ PORK」爽嫩的BBQ黑毛豬頸肉。「NHA TRANG HẢI SẢN」時令蔥烤蟶子，口感既爽嫩又鮮美。驚喜之作‼️🍴主食：「MEKONG SPRINGROLL」紅蝦春卷，以細薄的米紙包裹芋頭，再以蝦肉包圍，最後淋上鮮美蝦膏。「FRENCH QUARTER TOOTHFISH」嫩滑肉質的鱈魚肉，配以蔥頭、Dill、薑黃和金桔調味，結合了清新的香草與微妙的酸甜。‼️「HỘI AN OLD TOWN POULET」熟成三黃雞「HANWOO 1++ PHỞ BÒ SỐT VANG」吃越南菜不可缺少的 PHỞ，一碗不計成本的越南河粉🤩🤩以Gyeongju 1++肋眼和波爾多紅酒製成的36小

🥰 谷友推介越南菜 Fine dining “SEP”, 東南亞菜玩高級, 聽落怪怪, 隨時兩頭唔到岸. 今晚相約識飲識食嘅 “小秘書” 嚟探店.🥢 餐廳裝修時尚, 樓底唔算高, 落地玻璃, 部分坐位望 “大館” 市景. 今晚選擇 Petit Vietnam Wood-fired Journey Menu, $1200+10%, 8 道菜, 主攻柴火烤煮 (另一選擇係 Wood-fired Indochine Vietnamese Menu, $1680+10%). 配三杯酒, 另加 $498+10%. 菜單如下:頭盤豬柳法包紅蝦春卷烤魚烤雞生牛肉湯河番薯雪糕📖 翻查資料: 法國於1858年開始, 對越南發動戰爭, 最終獲取了對越南嘅 “保護權”. 1887年, 法屬印度支那 (Indochine française, 包括今日嘅越南, 柬埔寨, 遼國) 殖民政府成立, 一直到1954 年. 法國對越南飲食文化影響深遠.🤗 1.2.3. DZO! 三款頭盤, 一體感出色.🍻 菠蘿汁配椰泡. 清新, 用小啤酒杯上, 賣相加分, 抵讚!🍳 煎鵪鶉蛋. 薄脆, 不俗.🦑 魷魚. 夠腍, 玩調

SEP was on my “to-try” list right away when it’s launched. Found an adventurous friend to try their tasting menu. Pretty classy interior. Decent size of private room is also available. One thing I dislike about is the wooden floor. It’s not high heels friendly. Feel a bit embarrassing to create noise every time I walked in the dining room. We picked the more complex menu $1680. Btw, the chef draws all those cute illustrations on the menu. Mark up of the wine is quite high. Pineapple lagerPretty

Sep 今次喺中環食咗一餐美味及精緻嘅越南菜老實講一句裝修超靚不過價錢就真係好貴首先上第一道菜一塊迷你薄餅配上一杯迷你啤酒塊薄餅上面有流心蛋黃再加啲配料同埋煙肉迷你啤酒冇乜特別然後就嚟咗每人一件嘅麵包夾肉入邊最主要就係白同紅蘿蔔片配上鵝肝及豬肉侍應亦都好細心上咗一盤配料盤包含麵包入邊所有嘅材料然後上咗一盤魷魚普普通通再之後就上咗一個紅蝦春卷每人一件春卷以及紅蝦頭佢就用咗紅蝦頭嘅膏擺喺部份用蝦膏做嘅春卷十分鮮甜美味之後就上咗一條魚配上秘製醬汁然後上魚嘅時候條魚油分好重配上醬汁就啱啱好然後再配上一道我認為最好食嘅雞雞皮不單止脆肉亦都十分多雞汁係成餐飯嘅亮點之後就想左一碗生牛肉河粉佢上碗河粉之前俾咗我哋睇一盤生牛肉佢仲問我哋生熟程度我嗰碗就啱啱好不過見到朋友嗰啲就過熟碗湯底就特別好飲然後到咗甜品嘅芝士加桃份量本身已經細㗎啦仲要同朋友一齊分之後就嚟咗一個零下14度嘅雲呢拿吉士蛋糕再配上極級濃嘅朱古力醬其實外貌都好好不過食落去嘅時候質感就真係雪糕同埋吉士嘅中間 未到雪糕太凍又未到吉士太軟認真有啲奇怪不過都OK嘅其實餐飯千二蚊一位除咗隻雞同紅蝦其他材料又未必係真係咁貴如果依個價錢又令我食到唔飽其實

. [🇭🇰香港- 中環 @sep ].初訪 - 香港少見嘅越菜fine dining🇻🇳 一去到就俾個手繪menu吸引左, 每道菜嘅材料連配料都劃晒出嚟🎨總共8道菜, 最愛係”Mekong Springroll” 因為有我最愛嘅紅蝦, 將蝦膏淋係米紙包住嘅炸春卷😍之後仲有Toothfish, 黃油雞, 越南河粉…份量都算多, 但整體未算話好有驚喜🤔.🔻🍽 SEP📌 地址: 中環砵甸乍街45號H Code高座19樓.#tummysreadyatcentral #tummysreadyforvietnamese #tummysreadyforsoutheastasian

Bravo 👏🏼👏🏼One of my favourite dining experiences lately! SEP is a fine dining restaurant showcasing vietnam cuisine, which locate in central H Code building. Went for this PETIT VIETNAMWOOD-FIRED JOURNEY menu$1200pp - 1.2.3. DZO!pineapple lager + bánh tráng crepe + calamar-PETIT BÁNH Mìnatural yeast dough I foie gras patê I aioli I chá-MEKONG SPRINGROLLXXL carabineros I Dà Nāng shrimp roe I rice paper-FRENCH QUARTER CHILEAN SEABASS shallot I dill I turmeric I kumquat-HÔI AN OLD TOWN POULETdry-ag