影片
港鐵西營盤站 A1 出口, 步行約6分鐘
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電話號碼
25552172
94682172 (WhatsApp)
開飯介紹
創辦人兼主廚Vicky Lau曾於巴黎藍帶廚藝學院深造， 2015年獲選為凱歌香檳亞洲最佳女廚師。餐廳供應法式及亞洲創意料理，並主張以食物來說故事，每一道菜都充滿個人風格。
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獎項殊榮
米芝蓮一星餐廳 (2018-20), 米芝蓮二星餐廳 (2021-24)
營業時間
今日營業
全日休息
星期一
全日休息
星期二至四
17:30 - 00:00
星期五至六
12:00 - 15:00
17:30 - 00:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
相關文章
I have heard about this restaurant and for their fusion dishes and finally got the chance to try it.Pay attention to their entrance as it is easy to miss especially at night.Their first dish, featuring century egg, was a stunner already. Instead of using just egg, you get the distrinctive aroma of their choice of centruy egg and being elevated with crab and the osmanthus jelly. Definitely a great start.For their butter, it has fermebted bean curd which further reminds of their fusion flavors.The mild flavors of the langoustine contrasted with the caviar and the salad, where they added ginger, which is quite commonly used for seafood in Chinese dishes. Preparing the sauce as 3 components and creating such a colorful presentation shows how much work they prepared for it.This dish uses 2 different mushrooms though I have to say the aroma of their mushroom soup overshadowed it, leavning me wanting more soup.Who could have guessed garlic and scallops could be combined together into a saovry souffle. They did just that while retaining the fluffy texure of souffle.They were able to combine the fish and olive in 2 ways one by fire roasting with the sauce and another wrapping it with olive leaves as a ballotine. Loved both of them but the ballotine was definitely more interesting.I chose the venison as it is not that common and I was curious to try the strawberry sauce. The venison was surprisinlty tender despite its lack of fat and the berry infused bean sauce made it even more appetizing.Even the sorbert for refreshing the palate was beautifully presented and despite the melon, it tasted closer to salad/vegetables, which allowed us to appreciated the subsequent dessert more.The dessert was a beautiful combination of chestnut with soymilk cream, maintaining its fusion nature.In the end, my petit four became a petit eight(I know... four doesn't mean 4). I got to try each of one and my favorite was their berry tart. The presetnation was stunning and it definitely fit the name of Lotus Pond Temptation. Definitely pricey but worth trying.
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好耐之前係呢度食過飯，之後因為menu唔啱冇再嚟，最近改咗而又係聖誕節兼朋友生日，所以揀選呢度食生日飯🥳FESTIVE LUNCH MENU 1,180pp另加 $498 Ode to TeaExclusive Tea Pairing provided by Being & Tea 存在與茶好窩心，有個生日嘅welcome sheet，上面印埋生日嗰個人嘅名，同埋生日賓客開胃前菜左邊係尤魚、右邊係鴨肝醬😋I. ODE TO CENTURY EGGCentury Egg Mimosa with Alaskan King Craband Delicate Osmanthus Jelly好豐富嘅蟹肉，配合蛋香，仲有咁靚靚嘅花花，真係又好睇又好食😋Ancient Tree White Tea古樹白茶 (冷)II. ODE TO ABALONEBraised Fresh Abalone in Umami Essence withPearl Barley and Lemongrass Foam將鮑魚切片，再將珍珠貝切碎、配上薏米+香茅泡泡，幾特別嘅組合。Xi Niu Tang Raw Pu-er 2013犀牛塘普洱生茶 （室溫）III. ODE TO MUSHROOMShiitake Mushroom tenderly braised with Earthy Mushroom Ragout and Black Truffle Sticky Rice好似漢堡包咁嘅樣，原來係菇層層疊包住糯米飯，旁邊嗰舊嘢都唔知係乜，有啲唔係好夾，我哋大家都覺得怪怪地🤭Wu Yuan Jian Rou Gui 2021悟源澗肉桂(熱)IV. ODE TO DUCKRoasted Beijing Duck with Five Spice, Hibiscus Strawberry and Plum Compote accompanied with Duck Wonton北京填鴨，又做得幾脆皮😋仲有個鴨肉雲吞個雲吞都幾飽滿Shi Zi Feng Bai Ji Guan 2023獅子峰白鷄冠（室溫）配甜品嘅茶V. ODE TO CHESTNUTSoy Pastry Cream with Chestnut Mousse, Soy Rice Ice Cream and Confit Chestnut甜品用咗當造嘅栗子
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這是我第一次試這間餐廳。我個人覺得食5course應該好滿足了，但試7course好像開心點。我沒有食完sourdough 。我個人覺得最好食是菇的那道菜，還有那湯是十分推介的。請預留充足的時間，我是星期五晚，應該滿座了，吃了起過3小時。不好意思，我看以前的食評，以為會用Hermes 食具。以我觀察，應該不是，不好意思，我沒有翻轉碟去確認。這餐的開始是一杯清味蕾的紫蘇水。開胃菜份量也不少，中間那塊好像是潤腸做的，我覺得太膩。第一道菜：蛋當中有皮蛋，魚子和蟹，十分和諧和鮮第二道菜：龍蝦個人十分鍾愛龍蝦，這次也沒有令我失望第三道菜：菇最推介，你以為是伴碟，原來可以食用。那塊像蝦片的叫青蛙皮，脆脆的，香口也鮮。第四道菜：帶子疏乎厘，沒有帶子。醬汁才是帶子第五道菜：欖菜魚ok，沒有太大驚喜第六道菜：乳鴿還是傳統烤的好吃，蒸的乳鴿怪怪的大紅袍雪糕，好好味！我承認我對甜品沒有免疫力。第七道菜：無花果甜品好漂亮，讓你打咭。最後還有甜品車讓你慢慢挑！總結，會推介，但你要預備充足時間應該可以選擇廣東話或英文解釋菜式
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