影片
港鐵中環站 D2 出口, 步行約5分鐘; 近雲咸街33號
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電話號碼
28811022
營業時間
今日營業
12:00 - 15:00
18:00 - 23:00
星期一至六
12:00 - 15:00
18:00 - 23:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
Being a Michelin selected German restaurant 2024, it has clean decor in its interior design, which is very German.AppetisersThe cold cut board featuring Black Forest ham and more was great. The cold cuts in general were less salty than the Italian ones. The white onion soup with caramelised bacon was slightly light in flavour. The caramelised bacon that sat in the middle of the soup was the highlight. The Labskaus dish was great! The Herring was really good and went well with the beetroot sauce. Couldn’t taste the corned beef in the dish as the pickle was very prominent. MainsThe smoked pork belly was excellent! Crispy skin and very tender meat. The sauerkraut was nice and not too acidic. Love the Munich & Nürnberger sausage.The Wagyu beef was nice while it’s not distinctive as a German dish.The hand-shaved German noodles were excellent. Love the caramelised onion and the mountain cheese embedded.DessertsThe presentations of all 3 looked good, while the Black Forest Cake did not have any alcohol in it, unlike my expectations. The quark cheese cake with mandarin was light and the chocolate ice cream was very rich and not so sweet, and the crumbs on the side also matched very nicely.
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🥰 早前 “谷友” 推介高級德國餐廳 Heimat - by Peter Find, 主廚 Peter Find 曾任 東方文華, 同埋 麗斯卡爾頓 總廚. 今日 “小秘書” 相約嚟食 “德國腸”, 老老實實, 碌腸可以有幾驚艷呢?🏘️ 餐廳位於中環 LKF Tower 八樓, 接待區放滿書籍酒樽等擺設, 充滿氣派, 再往前走, 右邊係小型酒吧區, 左邊係開放式廚房, 再再往前走, 用餐區呈長方形, 設多張方枱.🥢 今日被安排坐半梳化方枱, 梳化唔太舒服, 又少少頂腳, 扣分! 午餐三道菜, $378+10%, 包頭盤, 主菜, 甜品, 另加兩杯德國餐酒.🥐 麵包. 非常普通, 過關吧!🦐 頭盤一: Obsiblue Shrimp, +$58. 沙律以檸檬汁帶領, 新鮮清爽, 蝦肉彈牙, 但加錢有點唔值.🧀 頭盤二: Cold Cut Board. 唔係我鍾意食嘅嘢. 一如預期, 我麻麻哋.🍖 主菜一: Smoked Pork Belly. 兩小舊, 肥瘦均勻, 又唔靭, 出色. 腸係好食, 但零驚喜.🍜 主菜二: Hand-shaved German Noodle. 開飯喇 “谷友” 推介, 個蛋麵應該係分開炸過, 非常香口, 又融入芝士, 有趣, 值得一試. 但食到尾油膩感浮現.🍩 甜品: Black Forest Cake. 即係 “黑森林蛋糕”, 口感甜度表現出色, 掂!📖 翻查資料: “黑森林蛋糕” 嚟自德國 “黑森林”, 係一種鮮奶蛋糕, 自20世紀30年代起, 風行於德國. 聽講 “黑森林蛋糕” 嘅重要配料 “車厘子酒 (Kirschwasser)” 係 “黑森林” 嘅特產, 因而得名. 另一講法認為 “黑森林蛋糕” 外貌酷似 “黑森林地區” 嘅民族服飾, 因而得名, 眾說紛紜.🤗 總結: 接待區, 酒吧區, 用餐區 嘅設計甚具氣派, 坐位闊落, 可惜梳化位唔舒服. 服務合格, 但略欠溫度. 點菜主攻德國菜, 質素優秀, 但碌腸發揮有限, 二訪可以考慮其他菜色.
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Chef Peter也算是香港Ritz-Carlton餐飲部的開國功臣, 離開之後並沒有繼續行政工作, 而是經營自己的Heimat餐廳, 在香港吃德國菜也就是啤酒, 豬肉腸和豬手這些比較平民的菜式, 而他希望令我們了解德國菜也可以做得精緻. 食材其實也不是很奢華的那種, 例如是頭盤的希靈魚, 以及主菜的豬肉, 但精緻就是在於處理上, 例如是前者味道甘香完全沒有腥味, 紅菜頭沙津配煎蛋看起來很簡單, 但酸庋的調節配合蛋汁, 味道變得活潑. 豬腩肉的煙熏木香以及直接烤的肉質細緻而夠肉汁, 脆皮如燒肉一般, 也比起平時德國菜更為複雜, 黑森林蛋糕的表達同樣如此. Chef Peter的Fine Dining是用心令食物質素變得Fine, 定價其實和一般西餐廳沒有太大分別, 真心希望他能夠繼續經營下去.Chef Peter Find, a founding member of the Ritz-Carlton Hong Kong’s culinary team, has opened his own restaurant, Heimat, after leaving his executive role. He aims to elevate German cuisine beyond the typical beer, sausages, and pork knuckles, showcasing its potential for refinement. Using simple ingredients like herring and pork, Peter demonstrates sophistication through meticulous preparation. His smoked pork belly, for instance, offers a delicate texture with crispy skin, surpassing traditional German fare in complexity. Peter’s fine dining approach focuses on enhancing food quality, with pricing comparable to standard Western restaurants, reflecting his dedication to redefining German cuisine in Hong Kong.
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👨🍳 一直作為五星酒店大廚的Peter Find終於決定在香港開一間屬於自己的餐廳!🍻「Heimat」 在德文意思是“家鄉”餐廳理念是讓食客有在家中與朋友聚餐的輕鬆氛圍 ✨🍽 菜單以創新吃法演繹經典德國風味，每道菜都調味到位🌭 推薦加點的**自製香腸拼盤** 原本覺得平平無奇，但卻有讓我一直吃的魔力，甚至第二天還在回味！-🧸🍬 跟一般fine dining不一樣，最後一道不是petit four，而是gummy 任選環節！更是有極小眾的口味像是薑餅、肉桂、辣椒等，個人最愛的是辣椒口味，真的有辣度，而且後勁十足，驚喜 🔥🤩🍷這裡不只有傳統的wine pairing，還特別提供juice pairing，搭配的是🇩🇪單一水果釀造的水果汁，同時體驗到不同的風味組合🍌🍩 最後一定要強烈推薦他們的Banana Cake！🙌🏻 用了大量新鮮香蕉作為基底，減少了糖分的使用，同時使得蛋糕格外濕潤，很飽狀態下還是一口接一口，完全停不下來！
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The birthday dinner was terrific. Every dish was well prepared , and the ingredients matched with the core. Highly recommended for the Brittany Lobster, a mouth refreshing taste with a mix of blue lobster, tomatoes, and cloud cream. Another delighted try was the watercress soup, no cream, no butter, but still super smooth and tasty. A remarkable end was sweets and gorgeous banana chocolate cake. To conclude, it was a happy dining experience.
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