影片
港鐵香港站 C 出口, 步行約8分鐘; 中環站D2出口向中環中心方向, 上扶手電梯到擺花街坐電梯落地面
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電話號碼
28508371
獎項殊榮
米芝蓮三星餐廳 (2018-2019), 米芝蓮二星餐廳 (2020-2024)
附加資料
Dress Code: Smart Casual.
營業時間
今日營業
18:00 - 00:00
星期一至二
18:00 - 00:00
星期三至六
12:00 - 15:00
18:00 - 22:00
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
以名畫融入美食中 以藝術融入骨子裡令每款菜式背後也有著故事廚師大膽作風 把中國美食加入玩味創新元素不僅為食客帶來耳目一新的味覺享受同時也豐富了眼球 絕對是完美的視覺藝術有服務有質素有環境有打卡有心思的 #魔廚 最後會送上心意卡、即影即有及朱古力甜品碟相當滿意的慶生餐Dinner HKD 1280 per person.⍥ Soup by Andy 安迪的罐頭湯Tomato gazpacho, smoked poa jil, tomato, tartare Caramelized onion, cheddar cheese croutons,Branston, pickled onion air Mushroom cappuccino, Morel soil Sweetcorn, sea urchin, bacon頭盤有四款：煙燻泡椒蕃茄凍湯—香濃蕃茄帶有點點煙燻香氣，配搭車打芝士麵包片及上層洋蔥粒，確實清新開胃。旋轉盤上的海膽粟米湯—新鮮海膽配上粟米濃湯，不奇怪之餘還蠻搭的。由於我不能吃生，廚師為我安排巴馬火腿跟粟米濃湯。芝士泡沫洋蔥湯—濃郁芝士香，有趣的配搭。另一款像盆栽甜筒的是—蘑菇忌廉羊肚菌蓉脆筒，造型相當可愛，鹹脆筒散發陣陣羊肚菌香氣，我大愛！⍥ Dogs Playing Mahjong 犬打麻將Scallop, plancha, shaved mountain yam, shiso plum, basil, conpoy vinaigrette香煎帶子薄片，舖上爽脆淮山，搭配三款汁醬，分別是紫蘇葉、乾貝及羅勒，藝術品一樣的賣相，令人食慾大增。⍥ Shrimp In 三蝦圍Black and WhiteObsiblue shrimp, fermented daikon, nori, caviar史生的法國水晶藍蝦刺身跟魚子醬的故事，我沒有參與。我的換成熟蝦，沒有令我留下深刻印象的味道。⍥ Pollock Pollock 波洛克波洛克Pollock noodles, spicy Pollock roe beurre blanc, wood ear fungus鱈魚做的闊條麵線本來是清淡的，靠的是辣明太子忌廉醬，偏奶香又帶點點辛口，好吃！⍥ Sunflower Seeds 葵花籽Sourdough mantao, burnt sunflower seed oil, aged “ChinKiang” vinegar酸種饅頭放在點心籠內，酸味不太突出，帶點麥香和嚼勁，反傳統葵花籽油替代橄欖油及陳年鎮江醋，香氣十足亦開胃非常，把中西合璧發揮得淋漓盡致。⍥ Chicken Picasso 畢卡索雞Crispy wing, bell pepper, aged Comte cheese fondue擺盤設計相當有心思，像餅乾一樣脆的麵包仿雞屁股，略嫌太乾，美中不足。而釀滿甜椒粒的雞翼皮脆內嫩滿滿肉汁，不用沾起司醬也非常好味。⍥ Autumnal Cannibalism 秋天食人主義Duck wellington, textures of autumn OrWagyu Beef, textures of autumn (Supplement HKD300)主菜二選一初嚐威靈頓鴨胸肉，外層酥皮軟稔，非酥化可口路線，零牛油香，有點失望，旁邊的天婦羅炸物反而更有驚喜。或和牛另加港幣300元，牛味濃郁肉質軟稔，份量剛好不會太膩，比威靈頓鴨好吃。⍥ The Starry Night 星夜Butterfly pea flowers, lychee靈感來自梵高作品，蝶豆花荔枝義式奶凍，由於他沒有左耳，所以餐廳突意仿左耳作放置湯匙的器皿，花盡心思。由於我不能碰蝶豆花，廚師就為我帶來清潤燉雪梨，爽口清甜，健康甜點。最後職員捧上以前嫁喜餅的盒子，內裡裝滿不同糖果，以供食客隨意拿走，有點新年糖果盒影子。
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素以大膽風格、力求創新風格行事，由米芝蓮三星大廚，由「廚魔」之稱的梁經倫領軍的米之蓮二星藝術餐廳ʙᴏ ɪɴɴᴏᴠᴀᴛɪᴏɴ。主打有中式、港式風味的藝術的特色中菜。糅合科學和藝術創意，重新定義菜色，食飯帶來滿滿的驚喜。.先把總結放在前面，無論是用餐氣氛、服務、和用餐的驚喜度，全晚也超乎預期。.餐廳以玩味藝術風格裝潢，有大量特色富有香港、中國色彩的藝術裝置，小至連用餐的器具、碗碟也經過精心挑選，與別不同。.餐廳供應ᴛᴀꜱᴛɪɴɢ ᴍᴇɴᴜ，八道菜💲1280/人，在這種級別檔次的餐廳來說，收費實算是平民。.ᴛʜᴇ ᴀʀᴛɪꜱᴛ 餐廳以其創意的菜單和精緻的料理聞名，ᴛʜᴇ ᴀʀᴛɪꜱᴛ 是最新的料理餐單。每道菜色均以大廚精心挑選的名畫作做主題。.一開始送上以清香花露水浸潤的熱毛巾敷手，配上乾冰效果，驚喜度十足。.✿ ꜱᴏᴜᴘ ʙʏ ᴀɴᴅʏ以ᴀɴᴅʏ ᴡᴀʀʜᴏʟ名作ᴄᴀᴍᴘʙᴇʟʟ ’ꜱ ꜱᴏᴜᴘ ᴄᴀɴꜱ作設計靈感的湯品系列頭盤。湯品共分為三個部份，包括煙燻辣椒乾番茄冷湯，酸洋蔥泡泡湯底部還有芝士麵包片，及以旋轉盤送上的蘑菇奶泡湯還再加一點黑松露，以及最後的海膽粟米湯，以單一湯品頭盤來說，實在非常豐富。.✿ ᴅᴏɢꜱ ᴘʟᴀʏɪɴɢ ᴍᴀʜᴊᴏɴɢ取材自ᴅᴏɢꜱ ᴘʟᴀʏɪɴɢ ᴘᴏᴋᴇʀꜱ之畫作，改編成中國風的麻雀版本。煎帶子造成中式麻雀狀。服務員還說餐枱設計也取自麻雀枱，所以餐具神秘的放在精緻的小抽屜內。.✿ ꜱʜʀɪᴍᴘ ɪɴ, ʙʟᴀᴄᴋ ᴀɴᴅ ᴡʜɪᴛᴇ取材自齊白石最拿手以蝦做主題的畫作，以雪白的刺身蝦搭配黑色的魚子醬，加上發酵蘿蔔、紫菜，帶來豐富的風味。.✿ ᴘᴏʟʟᴏᴄᴋ ᴘᴏʟʟᴏᴄᴋ以ᴊᴀᴄᴋꜱᴏɴ ᴘᴏʟʟᴏᴄᴋ抽象風畫作靈感的鱈魚麵條，鱈搭配辣椒魚子醬奶油汁和黑木耳，味道鮮辣可口。.ꜱɪɢɴᴀᴛᴜʀᴇ ᴅɪꜱʜ:✿ ᴍᴏʟᴇᴄᴜʟᴀʀ x-ᴛʀᴇᴍᴇ "xɪᴀᴏ ʟᴏɴɢ ʙᴀᴏ" +💲90中段我們還額外加插了一道餐廳的招牌菜 1 分子料理子的小籠包。鮮橙色的湯包子，一口咬破口是濃濃的小籠包味，實在難以言喻。.✿ ꜱᴜɴꜰʟᴏᴡᴇʀ ꜱᴇᴇᴅꜱ以藝術家艾未未所作的一億葵花籽陶瓷作品為主題，以燒烤葵花子油及陳醋醬，陳醋醬調配的酸種蒸饅頭。有點中西合璧的感覺。.✿ ᴄʜɪᴄᴋᴇɴ ᴘɪᴄᴀꜱꜱᴏ畢加索風格的名畫「雞」 - 炸雞翅配彩椒和芝士醬，提供了濃郁的口感和豐富的風味。.✿ ᴀᴜᴛᴜᴍɴᴀʟ ᴄᴀɴɴɪʙᴀʟɪꜱᴍᴅᴜᴄᴋ ᴡᴇʟʟɪɴɢᴛᴏɴ, ᴛᴇxᴛᴜʀᴇꜱ ᴏꜰ ᴀᴜᴛᴜᴍɴ鴨胸肉版本的威靈頓，搭配秋季的各種食材，酥皮外脆內軟，鴨胸版本感覺新鮮。.✿ ᴡᴀɢʏᴜ ʙᴇᴇꜰ, ᴛᴇxᴛᴜʀᴇꜱ ᴏꜰ ᴀᴜᴛᴜᴍɴ +💲300和風燒烤方式處理的和牛扒，搭配秋季食材。.✿ ᴛʜᴇ ꜱᴛᴀʀʀʏ ɴɪɢʜᴛ以ᴠᴀɴ ɢᴏɢʜ無人不曉的名作ᴛʜᴇ ꜱᴛᴀʀʀʏ ɴɪɢʜᴛ 靈感創作的甜品，以蝶豆花和荔枝製作而的乳酪，非常精緻。.最後餐廳還額外送上以ᴛᴇᴀᴍ ʟᴀʙ幻彩風格準備三款朱古力小甜點，以及超特大懷舊賀年糖果盒，任我們享用。全晚的體驗也很讚。
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It was our first time to dine in this renowned local fine dining Michelin 2 Star restaurant. The restaurant setting, decor and artwork are modern and contemporary. We ordered the 11 course degustation tasting menu at the cost of $1,280 per person. On top of that we paid $90 each for their Signature Dish, the Molecular x-treme “Xiao Long Bao” and a further $480 for one set of wine paring shared between 2 persons. The wine paring included a champagne, a white wine, a red wine and a dessert wine. The chef’s inspiration is taking you through a journey through Hong Kong’s history, nostalgia and culture and theme of the menu was a Hakka CNY. The first dish was the “Hakka Three”, which was served on a rotating plate consisting of tonka bean, tofu, Iberico, bitter gourd, toro, eggplant and obsiblue shrimp. The second dish was “Poon Choi” which was made with an assortment of different vegetables. The third dish was “Yummy Acabas” containing caviar, quail egg and taro. The Fourth dish was “Fish”, containing kanpachi, soy green onion eel fish maw, monkfish liver and pickled cabbage. The fifth dish was “Salty Dragon” consisting of spiny lobster, fresh sand ginger beurre blanc and seaweed. The sixth dish was “Piggy Yummy” which contained chicken, pork stomach, daikon and black truffleThe Signature Dish Molecular Extreme “Xiao Long Bao” for additional $90 was next. Dish Seven 7️⃣ was “Lei Cha” which was tea / liquid containing green tea, sesame, sake, hazelnut, basil, and toasted rice. The ingredients of the tea were displayed on a platter for display only as can be seen in the photo below. Dish nine 9️⃣ were the main proteins where we ordered the “Wagyu Beef Head to Tail” for additional HKD $300. This consisted of wagyu short rib, tongue and ox tail. Dish nine 9️⃣ was the “Pigeon” 8 treasure, plum jus. I don’t really like pigeon due to the flavour of the meat being gamy, however the taste was amazing, the meat was tender and juicy with sweetness coming from the plum jus. Dish ten 🔟 was the first of the 2 desserts “Mui Choy” mustard green, fresh and dry caviar. Dish eleven which was the second dessert was “Nian Gao” mochi, palm sugar, lotus and coconut. All dishes were inventive, well presented, cooked perfectly and well seasoned. The waiters took time to explain each dish and the chefs inspiration behind it. This restaurant is worthy of its Michelin 2 stars and great place to celebrate your special occasion.
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Had an amazing dinner at Michelin 2-starred in Central, Hong Kong! 🌟 Headed by the culinary wizard , this restaurant is renowned for its bold innovations. 🎨😍The 8-course meal was a delightful fusion of world-famous paintings and gastronomy. Each dish showcased a different masterpiece, leaving us pleasantly surprised! 🖼 The menu was priced at $1280, an absolute steal considering the experience we had. 🤩The meal began with a starter inspired by Andy Warhol’s iconic Campbell’s Soup Can. The rotating platter presented a corn and sea urchin soup, smoked dried chili tomato jelly soup, cheese and onion foam, and crispy cep mushroom soup cones. It was a playful and flavorful start to the evening! 😍We loved the dish served in a Mahjong-tiled plate featured sweet scallops and Chinese yam. There was another one resembling Qi Baishi’s shrimp painting. The French blue crystal prawns with exquisite caviar were a sight to behold. 🀄🦐The Jackson Pollock-inspired cod fish pasta with cod roe sauce and black fungus was tantalizing. Their signature molecular xiao long bao was an unforgettable experience. 🐟🥟 We dipped the delicate dumplings made from a billion sunflower seeds into sunflower seed oil and Zhenjiang vinegar. A true masterpiece! 🌻The main course drew inspiration from Salvador Dali’s “Autumnal Cannibalism.” It featured succulent Wellington-style duck breast and tender roasted wagyu beef. A true indulgence for meat lovers! 🍂🐮For dessert, we were treated to a Van Gogh-inspired creation called “Starry Night,” a butterfly pea flower and lychee cheesecake. The presentation was dreamy and the flavors were divine. 💫We’ll cherish the memories forever! 🌟
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之前在Café Bau試過廚魔的餐點就一直想到訪廚魔! 今次的餐單以「The Artist」為主題，為一道菜都是以一幅畫作作靈感，貫徹餐廳一向玩味的作風🤣開胃菜是四款以金寶湯作主題的湯，分別是蕃茄凍湯、海膽粟米湯、洋蔥湯、蘑菇湯🥄 之後三道以海鮮入饌的菜式都不錯，最有趣的是鱈魚蓉麵，配上微辛的鱈魚子醬，好惹味😋 每次fine dining的期待的麵包也沒令人失望，葵花籽酸種饅頭很軟熟🌻配以葵花籽油和鎮江醋，很有橄欖油和黑醋的影子，葵花籽的香氣也很突出😋 招牌的分子小籠包也是必食!! 咬破外皮是滿滿的肉汁，但又沒有肉😆 加上上面的薑味啫喱，完美演繹了小籠包🥟 釀雞翼是出色之作，雞皮極脆，咬開是滿滿的黃油和肉汁🤤 中間釀了甜椒，蘸上芝士醬，好食!! 主菜是威靈頓鴨或和牛🥩 甜品也蠻有驚喜的，重現了starry night🌌
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