Table by Sandy Keung

今次呢餐飯真係幾有驚喜！間餐廳坐落高層，估唔到竟然有個露天陽台，景觀開揚，坐得舒服又夠晒chill，呢一點已經即刻加分！講返食物，先讚個麵包籃，有兩款包：脆嗰款落咗香草，就咁食已經好夠味；軟身嗰款點佢哋特別嘅豆豉牛油，豆豉味突出，不過就唔算好開胃。頭盤方面，個蜆真係整得無得彈！我係蜆迷，幾種唔同蜆嘅火候都掌握得精准，保留晒佢哋本身嘅鮮味。個醬汁相信係用咗煮蜆嘅原湯做底，再加少少蒜蓉，平衡得恰到好處。另外道鴨心都好出色，煮到藍煮（Blue）嘅溫度，但一啲內臟嘅騷味都無，最後用酒送，簡直係完美收官。主菜有讚有彈。道五花腩整得幾好，脆皮之餘又keep到肉汁，好嫩滑，配嘅泡菜醬汁味道亦都啱啱好。個蝦意粉更加係驚為天人，意粉煮到Al Dente彈牙口感，蝦嘅精華全部滲咗落個醬汁度。不過，可能隻蝦嘅尺寸關係，肉質有啲過老，口感有啲遜色。至於海膽醬意粉就相對失色，意粉本身調味唔錯，但啲海膽就好似局外人咁，完全同成個菜式夾唔埋。今餐最令我印象深刻嘅，反而係一道睇落好簡單嘅煎菇！食落個口感竟然有啲似滑溜嘅炒蛋白，真係估佢唔到，係全餐最難忘嘅一道！另外道羊肉都好合我心，用高酒精酒火燎過，腌到入味入骨，連羊皮都保持到恰到好處，係我未試過嘅好滋味。最意外嘅係，我平時超憎食芫荽，但竟然接受到佢哋個芫荽沙律！胆粗粗試咗幾啖，居然完全唔使吐返出嚟，算係一個小奇蹟。唯一覺得有啲美中不足嘅，係其中一道椰菜個名令我期望過高，食落反而覺得係全餐最弱嘅一環，當然呢個可能係我個人問題啦。最後一定要讚嘅係，侍應好細心有禮，會耐心介紹菜式，換碟同斟水都好頻密，令成個用餐體驗更加完美。總括來講，呢間餐廳無論環境、食物同服務都有高水準，一定會再嚟幫襯！…查看更多

Just bad, not worth. No good surprises 去到環境好靚，好高級，開始對食物有啲期待我哋二人無叫set，只叫a la carte叫左四個前菜，一份US牛，同個signature mud crab garlic rice.前四道前菜，分別兩款北海道uni, 大龍蝦湯同花膠。賣相好靚，好高質，但味道一般，無驚喜。龍蝦湯層foam幾好味，湯亦好濃。鍾意飲龍蝦湯嘅人會好鍾意，但我覺得鹹。兩款uni, 除咗食材值錢，其他無咩出色。花膠，份量比我預期多，但花膠同啲sauce唔係特別夾，花膠又吸唔到啲sauce變左花膠無味，食落又唔膠…之後到份牛，本身想叫韓牛，點知是日無，咁唯有叫美國牛。又係賣相好得，好有gimmick, 放係塊喜馬拉雅鹽板上，但唔知係啦啦配個韓系配菜做咩，講返主角個牛，煮得好靚，生熟拿捏得好好，但食落又係無料到…😮‍💨 絕對唔值$700最後上個signature garlic rice, 半份有一隻蟹，賣相正常，食落無味，連嗅覺都享受唔到既garlic rice. 真係O左嘴。仲要當場自己剝蟹殼食，係一個咁高級嘅地方自己剝蟹殼，係幾咁刻突嘅事，即刻覺得自己去左大排檔，食完成隻碟都係蟹殼。同場加影，有張枱講嘢好大聲，特別個女人，唔知以為佢飲醉左，搞到個場cheap曬🤦🏻‍♀️…查看更多

第一次去呢間餐廳食飯係喺上環既時候，今日再黎食，佢已經搬左去中環H Queen’s 。今次係比佢個海膽menu 吸引左，帶住期待既心情黎試下，完全冇令我失望，我食左好多”first tasting”❤️下次要試下a la carte menu 😋🧡SUMMER HOKKAIDO SEA URCHINBESPOKE DINNER MENU🧡June-August, 2025$1788/ pp打頭陣有杯茶同麵包，麵包可以refill，有煙燻味，好食😋❤️Uni, Grilled Cheese Brioche Sandwich Scamorza, Comte, Beef Jus海膽多士，多士入面有cheese ，馬糞海膽味道好濃郁🩷Uni, Onion & Potato Salad Burnt Peanut Butter, Mimolette海膽洋蔥薯蓉沙律，洋蔥味好重，薯蓉入面都有薯仔粒，有啲口感，海膽成為左佢既配菜🧡Uni, Japanese Block Goma Kudzu PuddingPigeon Jus海膽黑芝麻布甸，配乳鴿湯，本身唔係乳鴿嘅我都覺得佢個湯好味，好似飲緊藥材湯，成個dish 都好濃味，3樣野既味道都好獨立💛Charred Kinki Fish, Uni SauceCeleraic喜知次魚配海膽醬，個海膽醬好飲湯咁，要用麵包食埋啲醬，個海膽醬味好鮮甜💚Uni, Guanciale, Bucatini, Smoked 'Liquid Chicken'Black Pepper呢個係我今晚最愛，海膽通粉，啲通粉好幼身，入面係通心，好有質感，配埋個雞湯汁加黑椒真係好無敵，海膽麵成為左配菜，個粉先係主打🩵French Beef Onglet, Uni, NoriMain course 係牛配海膽，牛味濃，有炭爐輕燒既味道🤎Uni, Overnight Salted Silver Tile Fish因為我唔食牛，chef轉左北海道海膽 一夜乾青根魚比我，呢個魚係我今日第二道最鐘意食既菜，個魚味好鮮甜，一定要配海膽一齊食，絕配💙'Flower' Crab, Uni, Donabe Rice花蟹肉海膽飯，呢個飯味道冇好突出，真係全海膽味，有飯焦口感，飯味偏淡💜Uni, Salted Caramel, French ToastMustard甜品係焦糖海式西多士配海膽，建議個海膽要獨立食，多士焦糖味好重好甜，的確係好香好食，但配海膽好似唔太match ，但分開食完全唔影響佢地既獨立味道…查看更多

Lunch. Have always LOVED chef Sandy’s crab rice (even tho I didn’t eat crab). First time here since her move to Central.Much more upscale deco with modern art on the walls and smartly dressed servers.Went for the lunch set ($588 pp).Here’s what we had.Welcome drink: Camomile tea infused with figs.Bread basket accompanied by butter made with pickled vegetables (欖菜). Especially loved the crispy-thin flaky crackers.Piping hot Chicken Soup- comforting, intensely flavorful and shimmering with collagen. Toasted sesame added nutty warmth to the silky mouthfeel that spoke of hours of slow simmering. Gelatinous and tender Fish Maw topped with the deep, savory richness of 50-Month Iberico Jamón.50-Month Iberico Jamón on a bed of perfectly al dente Hand-Made Tagliolini in carbonara sauce.Diced locally sourced Abalone with Angel Hair in an umami-rich sauce.Expertly prepared Wild-Caught Red Snapper with moist, flaky texture and crisp, golden skin. Light and refreshing raspberry sorbet.Truffles In summary: delivery of a quietly luxurious experience defined by technical mastery and cross-cultural elegance. (Granted- have always been partial to female chefs) Chef Sandy’s menu displayed great confidence, restraint, and reverence for the ingredients. …查看更多

如果你問我有咩印象，我會答你成餐飯好鹹，啲湯飲到有味精！所以飲咗好多支水！其實我都諗唔明白，無論係海鮮定係肉類，點解都要落咁多鹽？相信我同好多人一樣，今次都係睇完上網嘅介紹之後衝着個蟹飯而來，因為本人好鍾意食蟹，所以見到有蟹，完全抵抗不到。個蟹飯係好有蟹味，佢就係一個有蟹味既鹹飯。蟹殼係要自己剝嘅，其實隻蟹係好新鮮好好食，我覺得其實就咁普通白飯撈蟹膏都已經正，所以個飯冇必要整到咁鹹。總結，感覺Sandy真係好鍾意鹽。…查看更多