107
4
1
Level4
805
0
2016-03-06 1269 views
四年一閏的二月第二十九日,這麼難得的一日,預訂C.O.W. Dining晚餐,以慢煮意大利美食為是夜添加色彩。餐廳躲在觀塘工廠大廈內,可謂禾桿冚珍珠。這夜所吃的是一個五道菜晚餐,每道菜均有選項讓食客按喜好挑選。香煎鴨肝配慢煮菠蘿 鴨肝與鵝肝味道分別不大,香濃肥美,外脆內軟,質感豐盈。吞下鴨肝後,再品嘗菠蘿,兩者交錯香味非筆墨可形容。慢煮菠蘿的纖維,較一般燒烤菠蘿幼細,不痴牙,吃得更爽。鴨肝和菠蘿可以切開幾件,輪流享用,風味更佳。香濃蟹忌廉湯 據侍應介紹,蟹湯烹調過程非常講究:每天,大廚先用牛油起鑊,再把蟹連殼煮湯,煮的時候要待在鍋邊搞拌蟹肉,也要搗碎蟹殼,過程至少要花上45分鐘,十分費心。花盡心機所製的蟹湯香氣撲鼻,濃郁誘人;要營造那種近乎龍蝦湯的氣味、口感及味道,要把蟹殼和牛油煮至接近燶的狀態,但當然不能煮燶,絕對考驗大廚功力。享用餐廳新鮮自家製的麵包時,定必釀入欖肉,品嘗真正意大利味道。長條形麵包可於喝湯後進食,以作清走口腔的after taste。自家製雲吞配和牛及牛肝菌芝士味濃烈,大廚自製的雲吞很是煙韌,富嚼勁。和牛與牛肝菌配搭味道很特別,一試難忘。份量不多,讓胃部留些空間迎接
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四年一閏的二月第二十九日,這麼難得的一日
,預訂C.O.W. Dining晚餐,以慢煮意大利美食為是夜添加色彩
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餐廳躲在觀塘工廠大廈內,可謂禾桿冚珍珠
。這夜所吃的是一個五道菜晚餐,每道菜均有選項讓食客按喜好挑選
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香煎鴨肝配慢煮菠蘿 

鴨肝與鵝肝味道分別不大,香濃肥美,外脆內軟,質感豐盈。吞下鴨肝後,再品嘗菠蘿,兩者交錯香味非筆墨可形容。慢煮菠蘿的纖維,較一般燒烤菠蘿幼細,不痴牙,吃得更爽。鴨肝和菠蘿可以切開幾件,輪流享用,風味更佳
香煎鴨肝配慢煮菠蘿
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香濃蟹忌廉湯 


侍應介紹,蟹湯烹調過程非常講究:每天,大廚先用牛油起鑊,再把蟹連殼煮湯,煮的時候要待在鍋邊搞拌蟹肉,也要搗碎蟹殼,過程至少要花上45分鐘,十分費心。花盡心機所製的蟹湯香氣撲鼻,濃郁誘人;要營造那種近乎龍蝦湯的氣味、口感及味道,要把蟹殼和牛油煮至接近燶的狀態,但當然不能煮燶,絕對考驗大廚功力

享用餐廳新鮮自家製的麵包時,定必釀入欖肉,品嘗真正意大利味道。長條形麵包可於喝湯後進食,以作清走口腔的after taste。
香濃蟹忌廉湯
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自家製雲吞配和牛及牛肝菌

芝士味濃烈,大廚自製的雲吞很是煙韌,富嚼勁
自家製雲吞配和牛及牛肝菌
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和牛與牛肝菌配搭味道很特別,一試難忘。份量不多,讓胃部留些空間迎接主菜。
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香焗銀雪魚柳配檸檬牛油和粉紅胡椒海鹽

雪魚表面焗得非常香脆,內裡魚肉卻非常多汁軟滑,應該是慢煮的優點吧,把銀雪魚焗得恰到好處,味道一流。旁邊的配菜也不能少覷,同樣以慢煮方式烹調,可口至極,冰尤愛灑以海鹽的南瓜,味道令人一試難忘
香焗銀雪魚柳配檸檬牛油和粉紅胡椒海鹽
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傳統意大利芝士餅
意大利餐一般以甜酒作結,唯工廠大廈食堂沒法獲發酒牌,餐廳改以甜品作最後一道菜。Tiramisu甜度與份量均見恰當,令人回味無窮。
傳統意大利芝士餅
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熱檸水
冰愛以熱飲為餐飲,是夜所揀的是檸檬水,給仍在抱恙的身體打一打氣。侍應見冰偶有咳嗽,主動送來額外餐紙巾,貼心服務值得一讚。
熱檸水
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-02-29
Dining Method
Dine In
Recommended Dishes
香煎鴨肝配慢煮菠蘿
香濃蟹忌廉湯
Level1
2
0
2016-03-05 870 views
宇宙最強梳乎里那種香、滑、輕、軟、鬆,彷彿把浮雲放進嘴裏…想不到我的第一篇食評,不是那些不吐不快的投訴,而是這篇關於掌心大小的甜品。一直喜歡梳乎里,逢在餐牌上看到,必然點選!西餐廳的,高級酒店的,私房菜的;原味的,橙酒味的,綠茶味的,琳琳總總;愛它那介乎麵包與蛋糕之間的口感,一試難忘!這晚在觀塘不起眼的工廈小店,吃着主打慢煮的西餐,貼心的侍應先生上菜時,像身處美術館油畫導賞般,細細道出每道菜的特色。兩個小時後,頭盤、即造麵包和蟹肉忌廉湯、意式雲吞、三文魚主菜,全放到肚子裏。想到五道菜的晚餐,還有甜點未上,撐著漲鼓鼓的胃,心裏還在懊悔着,點了飽肚如蛋糕的梳乎里,不是雪糕呀,水果什麼的,現在該怎麼塞進肚子裏去!幸好端來剛焗好的梳乎里,飄著新鮮麵包的甜香,面層灑上點點雪白的糖霜,非常可人,迅速啓動了我的後備甜點胃 減肥計劃又順延一天!用小銀匙挑起香脆軟糯的面層,一小口一小口吃著輕盈的蛋白泡沫,滿腔細蜜如淺甜的棉花糖,竟然散發出微醉的氣氛!那一晚的梳乎里,千金難求!
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宇宙最強梳乎里

那種香、滑、輕、軟、鬆,彷彿把浮雲放進嘴裏…

想不到我的第一篇食評,不是那些不吐不快的投訴,而是這篇關於掌心大小的甜品

一直喜歡梳乎里,逢在餐牌上看到,必然點選!西餐廳的,高級酒店的,私房菜的;原味的,橙酒味的,綠茶味的,琳琳總總;愛它那介乎麵包與蛋糕之間的口感,一試難忘!

這晚在觀塘不起眼的工廈小店,吃着主打慢煮的西餐,貼心的侍應先生上菜時,像身處美術館油畫導賞般,細細道出每道菜的特色。兩個小時後,頭盤、即造麵包和蟹肉忌廉湯、意式雲吞、三文魚主菜,全放到肚子裏。想到五道菜的晚餐,還有甜點未上,撐著漲鼓鼓的胃,心裏還在懊悔着,點了飽肚如蛋糕的梳乎里,不是雪糕呀,水果什麼的,現在該怎麼塞進肚子裏去!

幸好端來剛焗好的梳乎里,飄著新鮮麵包的甜香,面層灑上點點雪白的糖霜,非常可人,迅速啓動了我的後備甜點胃
減肥計劃又順延一天!

用小銀匙挑起香脆軟糯的面層,一小口一小口吃著輕盈的蛋白泡沫,滿腔細蜜如淺甜的棉花糖,竟然散發出微醉的氣氛!

那一晚的梳乎里,千金難求!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Dine In
Level4
A little while ago, I read in a magazine about C.O.W. Dining. It said that the chef was a firm believer of slow cooking (sous vide) his food. Sous vide is a technique where food is sealed in air tight plastic bags and cooked at a temperature controlled water bath. Food is cooked for longer periods and this will ensure even cooking and retain moisture. Sous vide is such a trendy technique, even my cousin bought one for her kitchen.As it's a private kitchen, I booked ahead of time and asked my gir
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A little while ago, I read in a magazine about C.O.W. Dining. It said that the chef was a firm believer of slow cooking (sous vide) his food. Sous vide is a technique where food is sealed in air tight plastic bags and cooked at a temperature controlled water bath. Food is cooked for longer periods and this will ensure even cooking and retain moisture. Sous vide is such a trendy technique, even my cousin bought one for her kitchen.

As it's a private kitchen, I booked ahead of time and asked my girl friend to join me to experience this strange dining adventure with me.

Located in a Kwun Tong factory building, it was rather quiet when we arrived. Layout was spacious but sparse. It was decorated with various paintings but Yue Minjun. We were presented with a set menu. They do not have a la carte. Set menu included an appetizer, soup, pasta, main, dessert and tea or coffee for $398. We decided to share the food so we ordered different items to try out more.
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Amuse Bouche. We started with an amuse bouche that consisted of half a cherry tomato with cream cheese on top, a little bit of pickled onions and little black beads which tasted like balsmic vinegar but the waiter insisted they were grape flavored. Nothing really impressed me at this point and I hope it will get better.
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Pan Fried Scallops with Norway Smoked Salmon and Slow Cooked Beetroot Salad. The first appetizer was this. The scallops were cooked well. One can't really critique smoked salmon that comes from a package and was not made by the chef. The beetroot salad was three little chunks of beetroot. Unsure if slow cooking beetroot made much of a difference but I found it not as tart as beetroot usually tastes.
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Pan Fried Rougie Duck Fois Gras with Icing Sugar Crust and Slow Cooked Pineapple. The fois gras was cooked perfectly. Though I'm unsure why the menu stated an icing sugar crust as I tasted nothing resembling sugar on my plate. The pineapple was cooked by slow cook method. Was it sweeter than grillling a pineapple? Not really but it was definitely softer in texture.
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Wild Mushroom Consomme. The first soup we tried was a wild mushroom consomme. The mushroom used was a morel and there were a few of them found in my bowl. It was darker than the usual mushroom consomme I've ever had but this may be due to the use of morel mushrooms. However, it did have a distinct mushroom taste but I wasn't much of a fan of it.
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Crab Bisque. This soup I liked better. The taste of seafood was strong. The broth was thick and smooth.
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We were also given bread that the waiter said were made by the chef. I liked the bread especially the soft rolls. They smelled fantastic. It came with a scoop of truffle paste.
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Homemade Ravioli with Kobe and Poricini Mushroom Stuffing. The ravioli had nice thin skin and not gummy in taste. The filling was light and tasted more of the mushroom than the actual beef.
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Homemade Squid Ink Ravioli with Oyster and Seafood Stuffing. I actually liked this one more. It had a strong taste of oyster which I like.
squid ink ravioli
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Slow Cook New Zealand Lamb Chop with Rosemary Sauce. Sous vide method is more geared for meat so this finally shined. The lamb chop was tender and cooked to a perfect medium rare. However, the vegetables were a bit underseasoned.
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Slow Cook US Beef Rib Finger with Red Wine Sauce. The beef was so tender, it easily fel apart when I sliced it with my fork. Sauce still had a very strong wine taste.
slow cook beef fingers
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Tiramisu. This was  fairly decent tiramisu as there was a nice soaking of coffee that is usually not found in a lot of tiramisu in Hong Kong.
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Slow Cooked Apple Strudel. Though they didn't use a proper strudel pastry and used filo pastry instead, this was tasty enough. The apples were complimented with the addition of raisons and cinnamon and nutmet. I love cooked apples.
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An interesting evening trying out pretty much everything cooked sous vide. Though I wonder if it really is necessary as sometimes it didn't make much of a difference or really didn't enhance it any way. Was it over done? Perhaps but kudos to the chef who is passionate about it. A nice way to intro this to the public.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-02-16
Dining Method
Dine In
Spending Per Head
$440 (Dinner)
Level3
90
0
2016-03-01 753 views
Recently love going to explore “secret” upstair restaurant, my friend recommend C.O.W. in Kwun Tong not far from APM and MTR, let’s try.Not difficult to find and inside is well decorated. We ordered 5 dishes dinner set: Appetizers are duck liver with pineapple, as well as scallops with smoked salmon. The staff advised us to take liver and pineapple in alternative: liver is creamy and juicy(and guilty!) and the pineapple clean and refresh your mouth for next bite of liver! For the Scallops they a
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Recently love going to explore “secret” upstair restaurant, my friend recommend C.O.W. in Kwun Tong not far from APM and MTR, let’s try.
Not difficult to find and inside is well decorated. We ordered 5 dishes dinner set: Appetizers are duck liver with pineapple, as well as scallops with smoked salmon. The staff advised us to take liver and pineapple in alternative: liver is creamy and juicy(and guilty!) and the pineapple clean and refresh your mouth for next bite of liver! For the Scallops they are fresh and just well pan-fried, not too dry and hard.
Then for soup, crab soup was rich in content and I thought I was taking crab congee, so sweet! And for the mushroom soup it doesn’t like normal “Canned Soup” but I can smell the clean “wild” smell, and the soup was not sticky at all.
Then the “wonton” came, one with wagyu another with oyster for the fillings. The juice of waygu packed in the wonton and feel like” Xiaolongbao
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”. For the oyster one, all the juice inside is taste of seafood, so fresh and yummy!
Finally the main came: The beef rib was slow cooked with red wine sauce, I always afraid of beef to be too hard to chew. But this time the red wine soften the beef and make it easy to cut and chew. Red wine brought away some fat but taste of beef remain. For the black cod, it was baked rather than pan fried so it remain moist inside and the juice and taste stay inside. I especially like not much sauce was added: Just sea salt can bring out the fresh taste.
This delicate dinner finished with soufflé and tiramisu, I can feel the chef has spend so much time and effort to prepare the dishes!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-02-15
Dining Method
Dine In
Spending Per Head
$400 (Dinner)
Level4
233
3
2016-02-27 800 views
其實友人一早已經介紹我黎呢個以「慢煮」為主打既意大利餐廳,只不過唔知點解一見到佢「工廈」呢個地址我既「自我保護機制」就立即啟動,諗都冇諗就立刻打退堂鼓。幸好呢個禮拜剛好要黎觀塘呢邊工作,心諗反正一試無妨,所以決定喺weekdays既夜晚黎夜探一下呢個神秘既「工廈食堂」!餐廳位於工廈既二樓,由觀塘港鐵站沿著觀塘道往牛頭角方向行過去都只係需要十分鐘左右。一入門口既時候,店員Tommy已經非常熱情咁為我地安排座位,之後又非常好詳細同我地解釋餐廳既經營理念同埋為我地介紹唔同既食物。原來呢間以「慢煮」為主打既意大利餐應老闆曾於香港多間星級酒店及醫管局負責病人膳食,所以深知慢煮對健康既好處,希望可以借呢度令更多人品嚐到慢煮帶黎既健康及美味!餐廳主打$328既三道菜同埋$398既五道菜set dinner,性價比黎講緊係食五個course抵好多啦!開始食appetizer之前Tommy專登俾我地試下D新產品。呢道份子料理其實係將果酸同提子汁擺入魚膠粉裹面製成既,配埋青瓜絲同埋車厘茄上面既和牛芝士一齊食落口既感覺真係非常之正!香煎鴨肝配慢煮菠蘿:要注意呢道菜既主角係「慢煮」既菠蘿唔係鴨肝!因為慢煮既關
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其實友人一早已經介紹我黎呢個以「慢煮」為主打既意大利餐廳,只不過唔知點解一見到佢「工廈」呢個地址我既「自我保護機制」就立即啟動,諗都冇諗就立刻打退堂鼓。幸好呢個禮拜剛好要黎觀塘呢邊工作,心諗反正一試無妨,所以決定喺weekdays既夜晚黎夜探一下呢個神秘既「工廈食堂」!

餐廳位於工廈既二樓,由觀塘港鐵站沿著觀塘道往牛頭角方向行過去都只係需要十分鐘左右。一入門口既時候,店員Tommy已經非常熱情咁為我地安排座位,之後又非常好詳細同我地解釋餐廳既經營理念同埋為我地介紹唔同既食物。原來呢間以「慢煮」為主打既意大利餐應老闆曾於香港多間星級酒店及醫管局負責病人膳食,所以深知慢煮對健康既好處,希望可以借呢度令更多人品嚐到慢煮帶黎既健康及美味!
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餐廳主打$328既三道菜同埋$398既五道菜set dinner,性價比黎講緊係食五個course抵好多啦!
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開始食appetizer之前Tommy專登俾我地試下D新產品。呢道份子料理其實係將果酸同提子汁擺入魚膠粉裹面製成既,配埋青瓜絲同埋車厘茄上面既和牛芝士一齊食落口既感覺真係非常之正!
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香煎鴨肝配慢煮菠蘿:要注意呢道菜既主角係「慢煮」既菠蘿唔係鴨肝!因為慢煮既關係,菠蘿入口時唔會有「渣」,同埋記住食既時候要一啖菠蘿、一啖鴨肝咁一齊食先至係絕配呀!
香煎鴨肝配慢煮菠蘿
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香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律:同菠蘿一樣,紅菜頭都係以慢煮既形式作為主打,可惜既係份量同埋大小方面略嫌不足,所以唔可以好細緻咁試到佢地既口感!
香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
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香濃蟹忌廉湯:鍾意濃味食物既朋友千企唔好錯過呢個濃濃既蟹味忌廉湯呀!
香濃蟹忌廉湯
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野菌清湯:唔知係咪我鍾意食濃味既食物,清清淡淡既野菌湯對我黎講好似淡左少少,但友人卻覺得非常清甜,飲到一滴都冇剩!
野菌清湯
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自家製麵飽配橄㰖汁
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自家製墨魚汁雲呑配蠔和海鮮:因為用左墨魚汁去搓粉既關係,所以唔駛擔心會好似坊間食墨魚汁意粉既時候搞到成個口都黑晒咁尷尬既情況發生。另外,生蠔因為煎過既關係所以十分香口,一D都唔腥!
自家製墨魚汁雲呑配蠔和海鮮
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12 views
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自家製雲呑配和牛及牛肝菌:因為係DIY既關係,雲呑皮非常煙韌有口感,唔會好似其他餐廳「乾爭爭」咁,配埋口感十足既和牛同埋牛肝菌一大啖咬落去既感覺非常一流!
自家製雲呑配和牛及牛肝菌
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7 views
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慢煮西班牙杜洛克黑豚豬架配黑醋汁:黑豚豬架既慢煮製作過程一D都唔馬虎,同其他肉一樣,每個專用既膠袋每次都只可放一件肉類入去,當師傅慢煮完成之後就會立刻放入冰箱,待食用前再輕輕煎一煎便可。

由於係慢煮既關係,用左黑醋汁炮製既黑豚豬架感覺有D似豬頸肉,但相對較為juicy。非常細心既Tommy建議我地由豬架既底至面食起,最尾先食靠近骨既部份,因為如果調返轉的話有機會喺食到尾聲既時候口感會變得乾身,記得留意呀!
慢煮西班牙杜洛克黑豚豬架配黑醋汁
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10 views
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香煎銀雪魚柳配檸檬牛油和粉紅胡椒海鹽:同樣用左慢煮既方式,到最尾先將表皮輕輕煎脆,令魚肉唔會散開一舊舊。雖然個皮咁好味,但Tommy同我地講原來好多外國人因為怕深海魚既魚皮脂肪太多,要去左皮先會食,真係浪費晒大好既美食呀!
香煎銀雪魚柳配檸檬牛油和粉紅胡椒海鹽
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11 views
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10 views
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梳乎里:由於係「即叫即做」既關係加上用意式方法準備,所以梳乎里裹面唔會好似外面咁「空liao liao」。再加埋鋪喺面果一粒粒既糖帶黎既特別口感,果種特別既感覺真係從來都未試過呀!
梳乎里
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慢煮蘋果捲:同梳乎里一樣等了又等成差唔多二十分鐘先至上枱,你話佢唔係即叫即整我都唔信啦!蘋果捲個皮十分鬆脆,裹面既蘋果同整晚其他既慢煮水果一樣能夠做到「外脆、內juicy」,真係非食不可!
慢煮蘋果捲
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總括黎講,整晚既用餐體驗非常唔錯。除左非常高質素既食物之外,不得不提既係那位非常之knowledgable既店員Tommy,由食物取材、烹調方法以至最佳既食用方法等等通通瞭如指掌,不經不覺間我地都上左一堂非常寶貴既課,令我地更加明白到點樣可以食到既健康又美味既美食!

題外話:本來當晚我地係想食「慢煮極佳級牛柳配牛肝菌汁」既,但因為廚師同我地講要等成兩個半鐘去解凍唯有就此作罷!所以,如果一心想黎試呢道菜既朋友記住預訂左先呀!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-02-25
Dining Method
Dine In
Spending Per Head
$440 (Dinner)
Recommended Dishes
香煎鴨肝配慢煮菠蘿
香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
香濃蟹忌廉湯
野菌清湯
自家製麵飽配橄㰖汁
自家製墨魚汁雲呑配蠔和海鮮
自家製雲呑配和牛及牛肝菌
慢煮西班牙杜洛克黑豚豬架配黑醋汁
香煎銀雪魚柳配檸檬牛油和粉紅胡椒海鹽
梳乎里
慢煮蘋果捲
Level4
427
0
2016-02-26 597 views
朋友是護士, 他說低溫慢煮食物對身體健康, 因可以保留食物營養。今天與朋友吃飯, 他就剛好選了一家慢煮意大利餐廳私房菜。店內環境休閒舒適, 只有十多張桌子, 以暖色為主調, 牆壁上掛上各式各樣的畫作, 而當中更是大師岳敏君的當代藝術作品, 可見老闆是有格調之人。店員先解釋一下他們的餐廳, 他們建議要預先訂枱, 因為當中有慢煮食物, 要早兩三小時甚至再長時間預備的。而當天menu 有三及五道菜, 分別是意粉及甜品。我們選擇了五道菜。先清一清咀巴的味道這個前菜是免費贈送給客人試試,Tamato source , 青瓜絲 紅菜頭, ricotta chesse份子料理的小提子似提子汁 , 不會太酸。香煎鴨肝配慢煮菠蘿店員建議我們一口鴨肝一口菠蘿, 這樣吃就不會太膩口。菠蘿是慢煮的, 味似燒菠蘿, 地門般甜但果甜味更甚, 靭身不黏牙,不似平常的, 完全沒有渣。鴨肝本身肥美,加菠蘿一起吃剛剛好中和了肥膩感。香煎帶子煙挪威三文魚配慢煮紅菜頭沙律。帶子是刺身帶子, 灑了鹽於表面, 少咸但新鮮, 紅菜頭是慢煮的, 煙靭微酸又帶點甜, 質感有點不同, 比較爽, 少了纖維感, 非常特別。嚐湯前店員端上自製
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朋友是護士, 他說低溫慢煮食物對身體健康, 因可以保留食物營養。今天與朋友吃飯, 他就剛好選了一家慢煮意大利餐廳私房菜。
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11 views
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44 views
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31 views
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40 views
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45 views
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店內環境休閒舒適, 只有十多張桌子, 以暖色為主調, 牆壁上掛上各式各樣的畫作, 而當中更是大師岳敏君的當代藝術作品, 可見老闆是有格調之人。
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店員先解釋一下他們的餐廳, 他們建議要預先訂枱, 因為當中有慢煮食物, 要早兩三小時甚至再長時間預備的。而當天menu 有三及五道菜, 分別是意粉及甜品。我們選擇了五道菜。
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先清一清咀巴的味道
這個前菜是免費贈送給客人試試,
Tamato source , 青瓜絲 紅菜頭, ricotta chesse
份子料理的小提子似提子汁 , 不會太酸。
香煎鴨肝配慢煮菠蘿
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16 views
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香煎鴨肝配慢煮菠蘿
店員建議我們一口鴨肝一口菠蘿, 這樣吃就不會太膩口。菠蘿是慢煮的, 味似燒菠蘿, 地門般甜但果甜味更甚, 靭身不黏牙,不似平常的, 完全沒有渣。鴨肝本身肥美,加菠蘿一起吃剛剛好中和了肥膩感。
香煎帶子煙挪威三文魚配慢煮紅菜頭沙律
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慢煮紅菜頭沙律
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香煎帶子
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煙挪威三文魚
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香煎帶子煙挪威三文魚配慢煮紅菜頭沙律。
帶子是刺身帶子, 灑了鹽於表面, 少咸但新鮮, 紅菜頭是慢煮的, 煙靭微酸又帶點甜, 質感有點不同, 比較爽, 少了纖維感, 非常特別。
自製意大利麵包
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欖蓉
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嚐湯前店員端上自製意大利麵包。
麵包條是用作轉湯,意大利包 的牛油味重, 表面脆口。而他們不是送上牛油, 橄欖油, 換了欖蓉 , 味道較重而甘酸, 這種食法真是首嚐, 創新而美味。
野菌清湯
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野菌清湯
比較考廚師手藝的湯。名副其實的清而感覺似飲牛肉清湯。很喜歡這個湯, 感覺滿足又健康。
香濃蟹忌廉湯
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3 views
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香濃蟹忌廉湯
香濃蟹味而且creamy, 像是在喝海鮮湯般濃, 但又有忌廉湯的質感。
自家製雲吞配和牛及牛肝菌
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自家製雲吞配和牛及牛肝菌
8 views
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自家製雲吞配和牛及牛肝菌
雲吞皮是柔軟結實而不易斷, 和牛肉汁豐富,牛肝菌汁香濃
自家製墨魚汁雲吞配蠔和海鮮
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自家製墨魚汁雲吞配蠔和海鮮
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自家製墨魚汁雲吞配蠔和海鮮
其實本人很怕吃墨魚汁, 因為會弄得咀巴不整潔。這個雲吞皮加入墨汁搓粉,蠔肉是完整而挺身,很濃蠔味, 配上墨魚汁皮更重海鮮味 , 而且吃後咀巴還很清潔。
香焗銀雪魚柳配檸檬牛油和粉色胡椒海鹽
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13 views
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3 views
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香焗銀雪魚柳配檸檬牛油和粉色胡椒海鹽
冬菇是慢煮4-5小時而成的, 味道特濃, 比平常更滑。慢煮了的銀雪魚柳滲甜再有點咸味, 外脆, 肉清輕滲甜, 魚柳一片片的, 像是煮溶了的魚肉, 味道油潤而幼嫩。這種獨特口感健康又惹人歡喜。
慢煮西班牙杜洛克黑豚豬架配黑醋汁
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12 views
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1 views
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9 views
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5 views
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慢煮西班牙杜洛克黑豚豬架配黑醋汁
看似是全熟的,容易切開, 中間一點的肉質改變了, 像是沒有了纖維感, 少甜而肉粉紅,配上黑醋汁感覺很新鮮。
疏乎里
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16 views
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疏乎里
意式做法是先將盛器黏上牛油再上糖,這種疏乎里中間不是空心,有濃郁的蛋味, 入口即溶, 還有一點點沙糖感。
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18 views
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4 views
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慢煮蘋果卷
酥皮面非常脆, 蘋果肉有點像梨子的爽口, 不會溶爛, 不會太甜而微酸。加入了杏仁片增添不少口感。

這家餐廳勝價疑比為高, 價錢合理, 食物質素好而又健康。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$438 (Dinner)
Celebration
Birthday
Recommended Dishes
香煎鴨肝配慢煮菠蘿
香煎帶子煙挪威三文魚配慢煮紅菜頭沙律
慢煮紅菜頭沙律
香煎帶子
煙挪威三文魚
自製意大利麵包
欖蓉
野菌清湯
香濃蟹忌廉湯
自家製雲吞配和牛及牛肝菌
自家製墨魚汁雲吞配蠔和海鮮
香焗銀雪魚柳配檸檬牛油和粉色胡椒海鹽
慢煮西班牙杜洛克黑豚豬架配黑醋汁
疏乎里
  • 慢煮蘋果卷
Level4
2016-02-24 763 views
農曆新年初,一直抱恙至今,直到元宵才稍為好返少少。但腸胃依然十分敏感,飲食要小心D,減低對腸胃的刺激。然而今晚是元宵佳節,總要出來慶祝一番吧。可是外出用膳,總不能避免食物的添加物。朋友了解我的身體狀況,特地介紹一家主打低溫慢煮的健康西餐廳。先上網查一查餐廳資料,食物圖片看來很精緻呢!餐廳主廚曾任職醫院餐廳喎!是否會好似醫院的晚餐?期待著今晚食咩餸了!慢慢來到位於觀塘巧明街工廠大廈的餐廳。進門即有位四眼男職員出來迎接!網上食評提及的四眼男職員,是真有其人!就座後,職員呈上2杯暖水。朋友選了五道菜套餐,然後開始談天說地,吹吹水了。   職員送上歡迎小食  Ricotta Cheese with sunshine tomato  芝士小蕃茄配酸青瓜紅菜頭慕絲  原來提前訂位送歡迎小食。小蕃茄表面的芝士又不似Cream cheese的滑溜,反而是接近Cottage cheese的有小結塊。  蕃茄只是清新的酸,好戲在後頭。酸青瓜絲才是最酸,是廣東酸蘿蔔的酸呀!味蕾即刻變得清新了!   香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律   朋友選了這一道沙律。呈上時己感到陣陣的帶子的香味。雖說是香煎帶子,
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農曆新年初,一直抱恙至今,直到元宵才稍為好返少少。
腸胃依然十分敏感,飲食要小心D,減低對腸胃的刺激。
然而今晚是元宵佳節,總要出來慶祝一番吧。
可是外出用膳,總不能避免食物的添加物。

朋友了解我的身體狀況,特地介紹一家主打低溫慢煮的健康西餐廳。
先上網查一查餐廳資料,食物圖片看來很精緻呢!
餐廳主廚曾任職醫院餐廳喎!
是否會好似醫院的晚餐?
期待著今晚食咩餸了!

慢慢來到位於觀塘巧明街工廠大廈的餐廳。
進門即有位四眼男職員出來迎接!
網上食評提及的四眼男職員,是真有其人
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就座後,職員呈上2杯暖水。
朋友選了五道菜套餐,
然後開始談天說地,吹吹水了。   
職員送上歡迎小食  

Ricotta Cheese with sunshine tomato
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Ricotta Cheese with sunshine tomato 
 
芝士小蕃茄配酸青瓜紅菜頭慕絲  
原來提前訂位送歡迎小食。
小蕃茄表面的芝士又不似Cream cheese的滑溜,
反而是接近Cottage cheese的有小結塊。  
蕃茄只是清新的酸,好戲在後頭。
酸青瓜絲才是最酸,是廣東酸蘿蔔的酸呀!
味蕾即刻變得清新了!   

香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
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香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
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香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
7 views
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香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
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香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
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香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
   
朋友選了這一道沙律。
呈上時己感到陣陣的帶子的香味
雖說是香煎帶子,但中間仍是生的。
帶子外圍煎熟了變為白色,而中間則是帶子刺身淡黃色半透明狀。   

香煎鴨肝配慢煮菠蘿
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香煎鴨肝配慢煮菠蘿
   
鴨肝較少見,並以慢煮菠蘿作伴碟,肥美程度應該比得上鵝肝。 

通常鵝肝蘊含的油脂豐富
加熱後油脂已變為液態
不足以支撐鵝肝成形
所以一片片的鵝肝大都失去了稜角。 
香煎鴨肝配慢煮菠蘿
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香煎鴨肝配慢煮菠蘿
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香煎鴨肝配慢煮菠蘿
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而這份鴨肝外表較結實,切開後,看得到起角的邊位
鴨肝中間都是粉紅色,與鵝肝無太大的分別了。
味道差不多的甘香肥美!
只是鴨肝口感比較實在,没有入口即溶的豆腐花口感,
反而是咬著咬著,油香會不斷的滲出來。  
香煎鴨肝配慢煮菠蘿
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香煎鴨肝配慢煮菠蘿
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這塊菠蘿的纖維已經在慢煮過程中軟化了,即是無筋。
而其濃郁的甜味卻與新鮮菠蘿有點分別,
少少似罐頭菠蘿的甜味,又似炒熟後的新鮮菠蘿。

一口油脂豐腴的鴨肝
一口酸酸甜甜的慢煮菠蘿
二者味道交替,酸甜去除味蕾上的油脂,
每次重新感覺鴨肝的甘香,才可持續享受美味的鴨肝而不覺油膩。

下方黑醋的酸度較為醇厚
與伴碟的沙律菜一同品嚐,也没有攻鼻的感覺。   

野菌清湯
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野菌清湯
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野菌清湯
    
未曾見過如此清澈的野菌湯
這種菇菌類的餐湯,通常是以忌廉蘑菇湯杰撻撻一碗的形式出現。
餐廳更改煮法,為使湯底清澈,真是花了一番心机呢! 
嚐了一口,真係好清甜,媲美中式清燉雞湯的效果。      

香濃蟹忌廉湯
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香濃蟹忌廉湯
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香濃蟹忌廉湯
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香濃蟹忌廉湯
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香濃蟹忌廉湯
   
四眼男職員詳細講解這個濃郁的蟹湯制作方法了:
用牛油及三點蟹慢慢熬煮,再加蕃茄及水,最後橙酒作調味。
濃厚的蟹湯,有種蟹膏甘香的感覺,比較適合冬天品嚐。  

自家制麵包
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自家制麵包配黑水欖醬
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自家制麵包配黑水欖醬。

黑水欖打成茸,混在橄欖油中,以匙羹塗在麵包上。       

餐廳每日新鮮制造的雲吞皮,不含防腐劑及色素。
看來很適合我呢!  

自家制雲吞配和牛及牛肝菌
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自家制雲吞配和牛及牛肝菌
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自家制雲吞配和牛及牛肝菌
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自家制雲吞配和牛及牛肝菌
 
和牛的味道比較容易想像,
牛肝菌混在絞碎的和牛中,反而有著鵝肝/鴨肝的味道。       

自家制墨魚汁雲吞配蠔和海鮮
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自家制墨魚汁雲吞配蠔和海鮮
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自家制墨魚汁雲吞配蠔和海鮮
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自家制墨魚汁雲吞配蠔和海鮮 

墨魚汁雲吞皮,好明顯是自家制作!
有蠔和海鮮,先打開神秘雲吞一看究竟。
真係有蠔,加上碎碎的青口/元貝,整體以蠔味為主。
雲吞皮很煙韌,有回彈的口感。   

慢煮新西蘭羊扒配露絲瑪莉汁
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慢煮新西蘭羊扒配露絲瑪莉汁
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慢煮新西蘭羊扒配露絲瑪莉汁
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慢煮新西蘭羊扒配露絲瑪莉汁
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慢煮新西蘭羊扒配露絲瑪莉汁
   
來自New Zealand的羊扒。
四眼職員娓娓道來澳洲及New Zealand羊肉的分別。
多學一點,學會分別2種羊肉的質感,將來食羊肉時,又可以扮專家了。
果然與職員所講一樣,羊扒的肉質纖維較明顯,没有羶味。  

慢煮西班牙杜洛克黑豚豬架配黑醋汁
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慢煮西班牙杜洛克黑豚豬架配黑醋汁
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慢煮西班牙杜洛克黑豚豬架配黑醋汁
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慢煮西班牙杜洛克黑豚豬架配黑醋汁
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慢煮西班牙杜洛克黑豚豬架配黑醋汁
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慢煮西班牙杜洛克黑豚豬架配黑醋汁 
 
看到MENU列明是豬架,真的以為是帶骨的豬鞍,所以選了這款主菜。
出來是橢圓形豬扒。 
四眼職員提示豬扒要趁熱食!攤凍後,肉質會變乾,反會又乾又起渣。 
豬扒表面灑有黑椒,還有八角,孜然等香料,都是暖胃的香料呀,新配搭喎!
豬扒是以肉的纖維為主,中間几乎没有夾雜脂肪
所以要在剛熟的時候,肉汁未有揮發/乾掉之時,盡快食用
而豬肉配上香醇的黑醋汁,又真是剛剛好,己經不用再添加其他調味料了。
薯容有牛奶味
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薯蓉有牛奶味呢!
蘆筍及甘筍很清新。
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伴碟的紅色碎粒是蕃茄洋蔥茄子甘筍之類,
帶有清新蕃茄的酸味    

雖然是帶病之身,幸好遇上對食物質素及烹調方法有要求的餐廳。 
今晚在此晚膳,很多道菜都是慢煮,夠原汁原味,朋友真很體貼呢!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-02-22
Dining Method
Dine In
Type of Meal
Dinner
Recommended Dishes
Ricotta Cheese with sunshine tomato
香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
香煎鴨肝配慢煮菠蘿
香煎鴨肝配慢煮菠蘿
香煎鴨肝配慢煮菠蘿
香煎鴨肝配慢煮菠蘿
香煎鴨肝配慢煮菠蘿
香煎鴨肝配慢煮菠蘿
野菌清湯
野菌清湯
香濃蟹忌廉湯
香濃蟹忌廉湯
香濃蟹忌廉湯
香濃蟹忌廉湯
自家制雲吞配和牛及牛肝菌
自家制雲吞配和牛及牛肝菌
自家制雲吞配和牛及牛肝菌
自家制墨魚汁雲吞配蠔和海鮮
自家制墨魚汁雲吞配蠔和海鮮
自家制墨魚汁雲吞配蠔和海鮮
慢煮新西蘭羊扒配露絲瑪莉汁
慢煮新西蘭羊扒配露絲瑪莉汁
慢煮新西蘭羊扒配露絲瑪莉汁
慢煮新西蘭羊扒配露絲瑪莉汁
慢煮西班牙杜洛克黑豚豬架配黑醋汁
慢煮西班牙杜洛克黑豚豬架配黑醋汁
慢煮西班牙杜洛克黑豚豬架配黑醋汁
慢煮西班牙杜洛克黑豚豬架配黑醋汁
慢煮西班牙杜洛克黑豚豬架配黑醋汁
  • 自家制雲吞
  • 慢煮新西蘭羊扒
Level4
998
0
C.O.W. Dining是一家主打慢煮私房菜的餐廳,藏身於觀塘的一棟工業大廈之中,只招待預訂了座位的顧客,我想這全因是慢煮的緣故吧,餐廳的多款菜式需要用非常長的時間製作,因此難以即點即吃吧。慢煮是否真的健康一點,我不知道,我只知道這除了是生活品味外,在C.O.W. Dining而言,還是對美食的追求,餐廳提供的五道菜晚餐,各有特色,色、香、味俱全,這便是享受。這是餐廳送給每位顧客的小吃,醃青瓜、蕃茄等等私便不說了,可是蕃茄上的兩顆小黑珠確是亮點,是提子份子料理,由於還屬試驗階段,估計餐廳仍會不斷改進,別看它提子小小,它的味道濃郁,帶非常香濃的甜甜酸酸味道,有點像提子果汁的味道,是否真實便真的見人見智,反正也頗特別。頭盤選了香煎鴨肝配慢煮菠蘿,煮熟了的鴨肝和鵝肝實在難以分辨,無論是味道或是賣相,兩者也十分相似。無論如何,這鴨肝表面香脆,內裡嫩幼,含極豐富油脂,配那慢煮菠蘿絕對能中和肥膩感。慢煮的菠蘿較少那種「痴牙」的感覺。餐湯為香濃蟹忌廉湯,味道非常鮮香,喝下去有點像龍蝦湯的味道,可是並沒有那麼濃郁,為很清甜和鮮香的忌廉蟹湯,好喝而不膩。Pasta選了自家製雲吞配和牛及牛肝菌,雲吞皮較
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C.O.W. Dining是一家主打慢煮私房菜的餐廳,藏身於觀塘的一棟工業大廈之中,只招待預訂了座位的顧客,我想這全因是慢煮的緣故吧,餐廳的多款菜式需要用非常長的時間製作,因此難以即點即吃吧。
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慢煮是否真的健康一點,我不知道,我只知道這除了是生活品味外,在C.O.W. Dining而言,還是對美食的追求,餐廳提供的五道菜晚餐,各有特色,色、香、味俱全,這便是享受。
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0 comments
這是餐廳送給每位顧客的小吃,醃青瓜、蕃茄等等私便不說了,可是蕃茄上的兩顆小黑珠確是亮點,是提子份子料理,由於還屬試驗階段,估計餐廳仍會不斷改進,別看它提子小小,它的味道濃郁,帶非常香濃的甜甜酸酸味道,有點像提子果汁的味道,是否真實便真的見人見智,反正也頗特別。
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頭盤選了香煎鴨肝配慢煮菠蘿,煮熟了的鴨肝和鵝肝實在難以分辨,無論是味道或是賣相,兩者也十分相似。無論如何,這鴨肝表面香脆,內裡嫩幼,含極豐富油脂,配那慢煮菠蘿絕對能中和肥膩感。慢煮的菠蘿較少那種「痴牙」的感覺。
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餐湯為香濃蟹忌廉湯,味道非常鮮香,喝下去有點像龍蝦湯的味道,可是並沒有那麼濃郁,為很清甜和鮮香的忌廉蟹湯,好喝而不膩。
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Pasta選了自家製雲吞配和牛及牛肝菌,雲吞皮較煙韌有咬勁,汁料有少許芝士及忌廉的味道,而雲吞包住的正正是和牛及牛肝菌,和牛與牛肝菌打成肉碎,加起來十分有肉香,在肉碎中散發陣陣牛肝菌的味道,可恨的是不能追加。
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主菜揀選了慢煮美國牛肋條配法式紅酒汁,首先牛肋條慢煮了最少數個小時,質感變到較軟腍,有別於一般較爽口的牛肋條,口感和味道有點像牛臉頰一樣,牛肉味頗香濃;而法式紅酒汁有點像我們煮紅酒燴牛尾的汁料,感覺其實也蠻高貴
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甜品是慢煮蘋果捲,這蘋果捲的皮有點像薄版千層酥一樣,捲著蘋果和nuts,可是皮有點太薄,吃下去全都是蘋果和nuts,加以改善相當然會更好。
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最後點了一杯咖啡為今晚的終結。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-02-23
Dining Method
Dine In
Spending Per Head
$440 (Dinner)
Level3
86
0
2016-02-18 717 views
很喜歡這間Café,所以有一星期內已第二次幫襯了。有幾個原因吸引我的,其一,食物賣相精美而且味道一流。其二,待應主動介紹食物制作方法和與其它食店的分別,豐富的形容詞,另人流曬口水了。薯蓉忌廉湯+蒜蓉多土薯蓉湯味道香濃,估計加入大量薯仔,才能煲出這個湯。而蒜蓉多土香脆,不算太硬身,好味的,但感覺與湯不夾。自家製三文魚意粉 ($135)意粉是餐廳自製的,煙煙韌韌的,每條意粉都充滿湯汁的味道,好味。三文魚熟度剛好,肉質嫩滑,但以這個價錢來說,感覺三文魚份量太少了。比吉打式香煎鯛魚柳 ($136)欣賞餐廳製作的醬汁,與Pizza醬很接近,甜甜酸酸的,與魚柳很配搭。總括來說,餐廳很用心製作食物,味道一流,但如果能改善送餐速度會更好,始終午飯時間只有一小時,很容易會遲到呢。
Read full review
很喜歡這間Café,所以有一星期內已第二次幫襯了。有幾個原因吸引我的,其一,食物賣相精美而且味道一流。其二,待應主動介紹食物制作方法和與其它食店的分別,豐富的形容詞,另人流曬口水了。
薯蓉忌廉湯+蒜蓉多土
薯蓉湯味道香濃,估計加入大量薯仔,才能煲出這個湯。而蒜蓉多土香脆,不算太硬身,好味的,但感覺與湯不夾。
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自家製三文魚意粉 ($135)
意粉是餐廳自製的,煙煙韌韌的,每條意粉都充滿湯汁的味道,好味。三文魚熟度剛好,肉質嫩滑,但以這個價錢來說,感覺三文魚份量太少了。
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比吉打式香煎鯛魚柳 ($136)
欣賞餐廳製作的醬汁,與Pizza醬很接近,甜甜酸酸的,與魚柳很配搭。
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總括來說,餐廳很用心製作食物,味道一流,但如果能改善送餐速度會更好,始終午飯時間只有一小時,很容易會遲到呢。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-02-18
Dining Method
Dine In
Spending Per Head
$120 (Lunch)
Level4
2016-02-17 558 views
香港人生活節奏急促, 不論步伐, 甚至是進食, 也講求越快越好.“快餐文化”大行其道, 往往忽略了食物的質素及味道.當晚上下班, 不用趕頭趕命的時候, 不妨放慢腳步, 好好去享受一頓精緻而講究的晚餐吧!C.O.W. Dining 這間餐廳是以”慢煮”為特點, 上至主菜的牛肋條, 下至伴菜的鮮冬菇, 都以慢煮的方式去烹調, 總之適宜慢煮的食材就會用來慢煮, 貫徹始終.用慢煮來烹調食物, 營養會不易流失, 食味方面, 亦跟一般的烹煮方式有所不同, 更能嚐到食材本身的原味.香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律帶子大大粒鮮甜, 兩面輕輕煎過, 沒有過於”縮水”, 外層帶點點金黃, 內裡仍然保持嬌嫩. 來自挪威的煙三文魚, 味道不會太鹹. 伴以三顆切得差不多大小的慢煮紅菜頭, 一啖帶子, 一啖微甜的紅菜頭, 好match.香煎鴨肝配慢煮菠蘿侍應把這道菜端上來時, 已可嗅到濃郁的香氣.鴨肝外層煎得脆脆的, 鴨肝的中央則很油潤, 入口即化, 而但沒有鴨羶味, 很喜歡! 而慢煮菠蘿甜度十足, 有些像烤菠蘿, 一口鴨肝, 一口菠蘿, 一鹹一甜很配搭.香濃蟹忌廉湯小小的一道湯品, 但製作過程卻很繁複.
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香港人生活節奏急促, 不論步伐, 甚至是進食, 也講求越快越好.
“快餐文化”大行其道, 往往忽略了食物的質素及味道.
當晚上下班, 不用趕頭趕命的時候, 不妨放慢腳步, 好好去享受一頓精緻而講究的晚餐吧!
C.O.W. Dining 這間餐廳是以”慢煮”為特點, 上至主菜的牛肋條, 下至伴菜的鮮冬菇, 都以慢煮的方式去烹調, 總之適宜慢煮的食材就會用來慢煮, 貫徹始終.
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用慢煮來烹調食物, 營養會不易流失, 食味方面, 亦跟一般的烹煮方式有所不同, 更能嚐到食材本身的原味.
香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
帶子大大粒鮮甜, 兩面輕輕煎過, 沒有過於”縮水”, 外層帶點點金黃, 內裡仍然保持嬌嫩. 來自挪威的煙三文魚, 味道不會太鹹. 伴以三顆切得差不多大小的慢煮紅菜頭, 一啖帶子, 一啖微甜的紅菜頭, 好match.
香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
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香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
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香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
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香煎鴨肝配慢煮菠蘿
侍應把這道菜端上來時, 已可嗅到濃郁的香氣.
鴨肝外層煎得脆脆的, 鴨肝的中央則很油潤, 入口即化, 而但沒有鴨羶味, 很喜歡! 而慢煮菠蘿甜度十足, 有些像烤菠蘿, 一口鴨肝, 一口菠蘿, 一鹹一甜很配搭.
香煎鴨肝配慢煮菠蘿
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香濃蟹忌廉湯
小小的一道湯品, 但製作過程卻很繁複. 先用牛油起鍋, 然後用本地的新鮮紅蟹, 在鍋中炒兩次, 其間又要提防蟹肉會黏鍋, 再加入雜菜, 蕃茄, 水等配料. 煮完的湯還要隔渣, 所以湯的質地好滑溜呢!
這道湯品真材實料, 雖然看不到有蟹肉的蹤影, 但蟹味非常濃郁, 質感濃稠, 會令人愈飲就愈想飲, 比龍蝦湯有過之而無不及.
香濃蟹忌廉湯
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伴湯的麵包也是餐廳自家製的, 麵包暖烘烘的, 外脆內軟, 口感很好. 而餅乾條亦香脆可口.
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自家製雲呑配和牛及牛肝菌
自家製的雲吞皮, 比一般現成的更為煙韌, 而和牛肉汁豐富, 亦好有嚼頭, 配上濃郁的牛肝菌汁, 好吃!
自家製雲呑配和牛及牛肝菌
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自家製雲呑配和牛及牛肝菌
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自家製墨魚汁雲呑配蠔和海鮮
本身有點怕吃墨汁意粉, 因為大多數餐廳都是以墨魚汁煮意粉或意大利飯等食物, 吃後會令嘴巴染成黑漆漆的.
但這道墨魚汁雲呑就沒有這個問題了! 因為墨汁摻合在麵團當中, 再搓成雲吞皮, 所以吃完雲吞, 嘴巴仍是非常的整潔啊!
雲吞入面藏有原隻蠔肉, 加上充滿魷魚碎及蟹肉絲的汁醬, 味道鮮甜味美.
自家製墨魚汁雲呑配蠔和海鮮
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香焗銀雪魚柳配檸檬牛油和粉紅胡椒海鹽
採用新鮮的銀雪魚, 所以魚肉較為挺身, 而且毫無雪味.
由於是新鮮貨, 所以沒有加入很多調品料, 這樣更能品嚐雪魚的鮮味, 把銀雪魚兩邊煎香, 使魚皮金黃香脆. 而魚肉是完整而挺身, 不像雪藏貨般鬆鬆散散似的, 味道油潤而鮮嫩.
香焗銀雪魚柳配檸檬牛油和粉紅胡椒海鹽
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香焗銀雪魚柳配檸檬牛油和粉紅胡椒海鹽
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千萬不可錯過旁邊的伴菜. 酥皮盒的酥皮薄如蟬翼, 達到一碰即碎的程度, 餡料為蕃茄醬雜菜, 有點像pizza 的味道.
香焗銀雪魚柳配檸檬牛油和粉紅胡椒海鹽
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鮮冬菇是慢煮半天而成的, 味道特濃, 更有些少如紅酒般的香醇味道, 是我從未試過的!
薯蓉混合奶粉調製而成, 啖啖奶香, 而煎南瓜, 露荀粟米芯茄子卷亦是巧手之作, 味道亦非常好.
香焗銀雪魚柳配檸檬牛油和粉紅胡椒海鹽
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慢煮美國牛肋條配法式紅酒汁
平時在家中燜牛肋條, 最快都要兩個小時, 以慢煮方法烹調, 時間要更長呢! 但一食就知龍與鳳!
牛肋條入口即化, 而且比平時吃到的更為入味, 牛肋條有少許牛羶味, 但這種味道又跟香濃的紅酒汁非常匹配, 形成令人欲罷不能的化學作用.
慢煮美國牛肋條配法式紅酒汁
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傳統義大利芝士餅
啖啖芝士香, 味道不算太甜, 質地軟滑. 餅底用上手指餅及冧酒混合而成, 口感濕潤, 吃罷全個也不會覺得膩.
餐碟畫了一條鯨魚, 反轉看卻是一條雞泡魚, 看著令人會心微笑.
傳統義大利芝士餅
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傳統義大利芝士餅
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傳統義大利芝士餅
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慢煮蘋果捲
酥皮相當酥脆, 蘋果餡甜中帶微酸, 很清新, 平時吃蘋果做的甜品, 蘋果也會溶爛的, 但慢煮的蘋果餡仍會有爽口的效果.
餡料中, 更加入杏仁碎, 果仁碎等增加口感.
慢煮蘋果捲
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在這裡, 吃每一口食物, 也會感受到廚師所付出的心血和時間. 在這裡, 不妨減慢速度, 細心咀嚼及品嚐, 才對得住眼前的食物, 及廚師的心血.
這一餐, 可算是我近期吃過最好吃的西餐.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-02-15
Dining Method
Dine In
Spending Per Head
$440 (Dinner)
Recommended Dishes
  • 香煎鴨肝配慢煮菠蘿
  • 香濃蟹忌廉湯
  • 慢煮美國牛肋條配法式紅酒汁
  • 香焗銀雪魚柳配檸檬牛油和粉紅胡椒海鹽
Level4
124
1
已經有一段時間冇嚟過,突然間好想食自家製意粉,所以就趁住今日喺附近過來回味一下!不過今次真係出事!今次去人多咗,比起以前只有一、兩枱客,今次入到去已經有四、五枱客喺度,所以亦都比較嘈吵!人多咗間餐廳才可以做落去,不過質素又可以維持嗎?是日精選沙律係雜錦凍肉併!一放落你覺得很有新鮮感,而且也覺得很美觀!但這個說不上是沙律,只有幾條菜!雜錦凍肉亦都只係四小片,而且頭三片火腿也沒有什麼特別,只係最後一片疑似西班牙黑毛豬味道比較甘香、濃郁!另外侍應沒有介紹這幾片是什麼火腿,只係簡單咁講左一句從左邊開始食起比較好,就走開咗!我估計應該係火腿片、莎樂美腸、巴馬火腿、西班牙黑毛豬!之後嘅餐湯又雜菜湯改咗做野菌忌廉湯!改咗係冇咩問題嘅,但係個湯同之前嘅沙律同蒜蓉包都好唔夾!因為之前嘅火腿味道太濃、太強強烈,所以第一啖飲起嚟剩係得鹹味!之後我飲咗啖清水,先飲到有一絲絲菌類嘅味道!之後我食咗一啖蒜蓉包,再飲返個湯,又係得返鹹味!總而言之個湯冇乜二菌類嘅味道,就只有鹹味!另外個蒜蓉包亦都出事,今次侍應好用心感同我講話個蒜蓉包啱啱焗起要攤一陣先至香脆!於是我亦都照去說話等左一陣先食,但我食落去嘅時候好只是嗰邊
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已經有一段時間冇嚟過,突然間好想食自家製意粉,所以就趁住今日喺附近過來回味一下!不過今次真係出事!今次去人多咗,比起以前只有一、兩枱客,今次入到去已經有四、五枱客喺度,所以亦都比較嘈吵!人多咗間餐廳才可以做落去,不過質素又可以維持嗎?
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是日精選沙律係雜錦凍肉併!一放落你覺得很有新鮮感,而且也覺得很美觀!但這個說不上是沙律,只有幾條菜!雜錦凍肉亦都只係四小片,而且頭三片火腿也沒有什麼特別,只係最後一片疑似西班牙黑毛豬味道比較甘香、濃郁!
另外侍應沒有介紹這幾片是什麼火腿,只係簡單咁講左一句從左邊開始食起比較好,就走開咗!我估計應該係火腿片、莎樂美腸、巴馬火腿、西班牙黑毛豬!
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之後嘅餐湯又雜菜湯改咗做野菌忌廉湯!改咗係冇咩問題嘅,但係個湯同之前嘅沙律同蒜蓉包都好唔夾!因為之前嘅火腿味道太濃、太強強烈,所以第一啖飲起嚟剩係得鹹味!之後我飲咗啖清水,先飲到有一絲絲菌類嘅味道!之後我食咗一啖蒜蓉包,再飲返個湯,又係得返鹹味!總而言之個湯冇乜二菌類嘅味道,就只有鹹味!
另外個蒜蓉包亦都出事,今次侍應好用心感同我講話個蒜蓉包啱啱焗起要攤一陣先至香脆!於是我亦都照去說話等左一陣先食,但我食落去嘅時候好只是嗰邊有脆嘅感覺,成個包都好韌!
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我諗係因為個蒜蓉包真係啱啱焗起,侍應就啱係放落隻碟度,麵包吸返啲水蒸氣,所以變得好韌!
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至於我最鍾意食呢度嘅自家製意粉,今次一食落去感覺同以前有d唔同,雖然應該都係自家製,不過感覺唔係好新鮮,因為我覺得意粉又點亁硬!唔似之前食落去好柔軟新鮮嘅感覺!至於慢煮三文魚我亦覺得一般,魚肉尚算嫩滑!
雖然這裡嘅侍應都轉過幾次,其實今次侍應嘅服務都好好、好有禮貌,不過可能太忙嘅關係,沒有介紹Menu之餘,對食物都未能加以解釋一下,亦少左同客人溝通嘅機會!總而言之今次好失望,唔質量真係唔可以並存?
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-01-16
Dining Method
Dine In
Spending Per Head
$110 (Lunch)
Level4
143
0
2015-12-24 1335 views
今次都係上網訂枱,但table map最唔好就係如果你想改時間,改完之後佢唔會通知餐廳月頭已經book定,到月中餐廳已經whatsapp定個menu俾我,呢個安排好好因為揀左食物先餐廳就唔怕買多左料,客人落左訂先(每位$100)到時亦唔怕會甩底店內裝修簡單,燈光偏暗,似乎都幾適合情侶正式上晚餐之前,先黎一個小食;疑似老闆(?!)介紹話呢個係意大利菜餐前通常都有o既小食細細半粒車厘茄配上芝士(唔記得左係邊種..),同埋酸青瓜大人o既前菜係帶子同煙三文魚,擺盤非常精美帶子稍稍煎過,切開入面仲係好鮮我呢個仲靚,塊煙肉係脆架~~!咁大個都未食過石榴,微酸加上好似爆珠咁o既口感,加埋爽口o既蘋果,成個組合都好新鮮等緊餐湯期間有熱辣辣o既麵包,加黑松露醬忌廉湯望到已經覺得好濃好香,份量比想像中多主菜時間~~~牛肋可以林到好似牛腩咁,真係切都唔洗切,一拉就開紅酒汁都非常唔錯,不過就算冇汁都一樣好食上枱時四眼叔叔親切地講解,先試一口原味淨係落左d海鹽o既火雞,乜野都唔好點之後試下點燒汁,最後試埋個金巴利汁(微甘)第一口已經嘩一聲,得少少海鹽都已經咁好味!咸度剛剛好燒汁相對之下就太咸,金巴利汁有少少甜,
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今次都係上網訂枱,但table map最唔好就係如果你想改時間,改完之後佢唔會通知餐廳

月頭已經book定,到月中餐廳已經whatsapp定個menu俾我,呢個安排好好
因為揀左食物先餐廳就唔怕買多左料,客人落左訂先(每位$100)到時亦唔怕會甩底
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店內裝修簡單,燈光偏暗,似乎都幾適合情侶
正式上晚餐之前,先黎一個小食;疑似老闆(?!)介紹話呢個係意大利菜餐前通常都有o既小食
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細細半粒車厘茄配上芝士(唔記得左係邊種..),同埋酸青瓜
香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
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大人o既前菜係帶子同煙三文魚,擺盤非常精美
帶子稍稍煎過,切開入面仲係好鮮
香炒意大利煙肉配慢煮蘋果,石榴和季節性沙律
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我呢個仲靚,塊煙肉係脆架~~!
咁大個都未食過石榴,微酸加上好似爆珠咁o既口感,加埋爽口o既蘋果,成個組合都好新鮮
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等緊餐湯期間有熱辣辣o既麵包,加黑松露醬
野菌忌廉湯
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忌廉湯望到已經覺得好濃好香,份量比想像中多
慢煮美國牛肋條配法式紅酒汁
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主菜時間~~~
牛肋可以林到好似牛腩咁,真係切都唔洗切,一拉就開
紅酒汁都非常唔錯,不過就算冇汁都一樣好食
慢煮火雞
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上枱時四眼叔叔親切地講解,先試一口原味淨係落左d海鹽o既火雞,乜野都唔好點
之後試下點燒汁,最後試埋個金巴利汁(微甘)
第一口已經嘩一聲,得少少海鹽都已經咁好味!咸度剛剛好
燒汁相對之下就太咸,金巴利汁有少少甜,四眼叔叔話會有d苦味,吞左落去先feel到
最喜歡都係完全唔點野o既原味火雞,又唔鞋,係最好味o既火雞~
伴碟o既所有野都好正,尤其是薯塊

最後餐飲要左一杯檸茶一杯奶茶~
Other Info. : 五日前訂位每位減$30!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-12-23
Dining Method
Dine In
Spending Per Head
$331 (Dinner)
Celebration
Birthday
Recommended Dishes
香煎帶子配煙挪威三文魚和慢煮紅菜頭沙律
野菌忌廉湯
慢煮美國牛肋條配法式紅酒汁
慢煮火雞
Level4
177
0
2015-12-07 1483 views
在觀塘放工, 與女友去食好嘢,竟然巧遇觀塘工廈內的高級意大利菜!室內充滿情調, 柔和燈光, 配合氣氛, 情調十足,二人世界最好不過!雜凍肉碟配慢煮蘋果和季節性沙律菜黑醋汁以這青新作品作為頭盤實在醒神。慢煮蘋果口感好得意,入口以為自己食蜜桃,又清甜又軟稔。凍肉都幾多款,切得透薄,鹹香誘人。沙律菜清新可口,使用薄片青瓜包住的裝飾手法非常得意,滿足食慾,視覺享受滿分。野菌忌廉湯濃稠稠的湯混了豐富野菌,口感一流,味道十分濃烈,又有飽肚感。自家製雲吞配和牛及牛肝菌Pasta煮得剛剛好,相當有咬口,醬汁非常香濃,after taste 極強。雲吞內有和牛及牛肝菌,切得極細的顆粒,口感豐富,亦令香味更上一層樓。慢煮新西蘭羊扒配露絲瑪莉汁羊扒比較有質感,羊肉加上油脂,香濃口感非常豐富。羊扒煎得剛熟,保留鮮嫩肉質及肉汁。露絲瑪莉汁令羊扒加倍美味,是個絕配。旁邊的薯菜亦非常好味,特別是薯仔,煮得好香,點些醬汁一起吃,好味到不行。不怕羊肉味的朋友不防一試。慢煮蘋果卷溫暖的蘋果卷內不單有蘋果,還有nuts,咬口一流,味道清淡,不愛甜的一定要試。C.O.W.招牌咖啡與一般咖啡相比,味道較濃,而且較細滑。兩口子都
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在觀塘放工, 與女友去食好嘢,竟然巧遇觀塘工廈內的高級意大利菜!
室內充滿情調, 柔和燈光, 配合氣氛, 情調十足,二人世界最好不過!
雜凍肉碟配慢煮蘋果和季節性沙律菜黑醋汁
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雜凍肉碟配慢煮蘋果和季節性沙律菜黑醋汁
以這青新作品作為頭盤實在醒神。
慢煮蘋果口感好得意,入口以為自己食蜜桃,又清甜又軟稔。
凍肉都幾多款,切得透薄,鹹香誘人。
沙律菜清新可口,使用薄片青瓜包住的裝飾手法非常得意,滿足食慾,視覺享受滿分。
野菌忌廉湯
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野菌忌廉湯
濃稠稠的湯混了豐富野菌,口感一流,味道十分濃烈,又有飽肚感。
自家製雲吞配和牛及牛肝菌
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自家製雲吞配和牛及牛肝菌
Pasta煮得剛剛好,相當有咬口,醬汁非常香濃,after taste 極強。
雲吞內有和牛及牛肝菌,切得極細的顆粒,口感豐富,亦令香味更上一層樓。
慢煮新西蘭羊扒配露絲瑪莉汁
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慢煮新西蘭羊扒配露絲瑪莉汁
羊扒比較有質感,羊肉加上油脂,香濃口感非常豐富。
羊扒煎得剛熟,保留鮮嫩肉質及肉汁。
露絲瑪莉汁令羊扒加倍美味,是個絕配。
旁邊的薯菜亦非常好味,特別是薯仔,煮得好香,點些醬汁一起吃,好味到不行。
不怕羊肉味的朋友不防一試。
慢煮蘋果卷
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慢煮蘋果卷
溫暖的蘋果卷內不單有蘋果,還有nuts,咬口一流,味道清淡,不愛甜的一定要試。
C.O.W. 招牌咖啡
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C.O.W.招牌咖啡
與一般咖啡相比,味道較濃,而且較細滑。

兩口子都吃得飽滿,埋單約四百元一位,偶然對自己好一些,亦不為過。
Other Info. : 慢食主義,為我倆提供一個供享空間,一邊品嚐一邊分享,不論身心也有充分時間去感受。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-10-24
Dining Method
Dine In
Spending Per Head
$400 (Dinner)
Recommended Dishes
雜凍肉碟配慢煮蘋果和季節性沙律菜黑醋汁
野菌忌廉湯
自家製雲吞配和牛及牛肝菌
慢煮新西蘭羊扒配露絲瑪莉汁
慢煮蘋果卷
C.O.W. 招牌咖啡
Level4
185
0
2015-12-06 1135 views
當速食文化越黎越流行,慢慢注重健康既一群人開始提倡慢煮文化,精確控制溫度及時間,保留到食物味道營養。聽就聽到多,真正一餐完整slow cook都係第一次食。Five courses meal 有齊前菜、湯、pasta、主菜同甜品。一坐低先食個餐前小食,水牛芝士加上蔬菜配搭新鮮。前菜就係Cold Cut Platter 配慢煮蘋果&沙律,凍肉組合味道中等,唔淡唔太濃,尤其parma ham好香!配上口感特別既慢煮蘋果都幾得意。餐湯揀左蕃茄清湯,冇估到蕃茄煲出黎可以咁清澈,睇得出大廚下左一番功夫呢!雖然較清淡,但蕃茄味道都好出,作為餐前開胃不錯。Pasta部份有自家製墨魚汁雲吞配帶子海鮮,雲吞皮加入墨魚汁令味道同賣相相當特別,肉餡都好好味。最期待既主菜係慢煮美國牛肋條配法式紅酒汁,牛肋條牛味非常濃,加上本身軟腍既質感,即使經過慢煮八小時風味依然!食到最後已經飽得很,咁滿足既一餐就由tiramisu同檸菜一杯作結吧。
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當速食文化越黎越流行,慢慢注重健康既一群人開始提倡慢煮文化,精確控制溫度及時間,保留到食物味道營養。聽就聽到多,真正一餐完整slow cook都係第一次食。Five courses meal 有齊前菜、湯、pasta、主菜同甜品。一坐低先食個餐前小食,水牛芝士加上蔬菜配搭新鮮。
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前菜就係Cold Cut Platter 配慢煮蘋果&沙律,凍肉組合味道中等,唔淡唔太濃,尤其parma ham好香!配上口感特別既慢煮蘋果都幾得意。
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餐湯揀左蕃茄清湯,冇估到蕃茄煲出黎可以咁清澈,睇得出大廚下左一番功夫呢!雖然較清淡,但蕃茄味道都好出,作為餐前開胃不錯。
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Pasta部份有自家製墨魚汁雲吞配帶子海鮮,雲吞皮加入墨魚汁令味道同賣相相當特別,肉餡都好好味。
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最期待既主菜係慢煮美國牛肋條配法式紅酒汁,牛肋條牛味非常濃,加上本身軟腍既質感,即使經過慢煮八小時風味依然!
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食到最後已經飽得很,咁滿足既一餐就由tiramisu同檸菜一杯作結吧。
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17 views
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29 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-10-15
Dining Method
Dine In
Level6
2015-11-23 1907 views
相約很久不見的舊同事飯聚,她的新公司在觀塘,知道工廈裏有不少甚具特色的餐廳。選了這家以慢煮健康飲食為主打的,大廚之前曾在酒店任職,相信該不錯吧! 從APM路走過去,來到工廈的地段,又是另一個世界。在我的生命裏,除因求職的關係,這是我第三次走進工廈。坐上運貨升降機,走過寬闊的走廊,在盡頭處找到了COW。聽說,由於鋪租及牌照相對比地鋪相宜,造就這股工廈飲食風潮的衍生。 訂了位的關係,侍應早就在門外待着。店面不大,以暖色為主調,佈置簡約雅致。私房菜的格局,只有十來桌,上菜速度不徐不急的,貫徹慢食的原則。 有三道菜($298)和五道菜($368)的選擇,五道菜的晚餐多了Pasta和甜品,價格相去不遠,當然是選五道菜的吧! 侍應先送上一道餐前小食,水牛芝士配上鮮甜蕃茄,感覺清新。 我的前菜是凍肉碟.慢煮蘋果.季節性沙律配黑醋汁,巴馬火腿與沙樂美腸的組合,巴馬腿咸香度足,配上慢煮蘋果,比配蜜瓜更為特別。友人的是芒果蝦沙律.挪威三文魚沙律.慢煮紅菜頭,煙三文魚的質素相當不俗,紅菜頭酸酸甜甜的十分開胃,但相比之下個人還是較喜歡我的凍肉碟多一點。  這時,侍應捧來份餐前包。Grissini是來貨,沒有很
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相約很久不見的舊同事飯聚
她的新公司在觀塘,知道工廈裏有不少甚具特色的餐廳。
選了這家以慢煮健康飲食為主打的,大廚之前曾在酒店任職,相信該不錯吧!
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從APM路走過去,來到工廈的地段,又是另一個世界。
在我的生命裏,除因求職的關係,這是我第三次走進工廈。
坐上運貨升降機,走過寬闊的走廊,在盡頭處找到了COW
聽說,由於鋪租及牌照相對比地鋪相宜,造就這股工廈飲食風潮的衍生。
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訂了位的關係,侍應早就在門外待着。
店面不大,以暖色為主調,佈置簡約雅致
私房菜的格局,只有十來桌,上菜速度不徐不急的,貫徹慢食的原則
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三道菜($298)五道菜($368)的選擇,
五道菜的晚餐多了Pasta和甜品,價格相去不遠,當然是選五道菜的吧!
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侍應先送上一道餐前小食,水牛芝士配上鮮甜蕃茄,感覺清新
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我的前菜凍肉碟.慢煮蘋果.季節性沙律配黑醋汁,巴馬火腿與沙樂美腸的組合,巴馬腿咸香度足,配上慢煮蘋果,比配蜜瓜更為特別。
凍肉碟.慢煮蘋果.季節性沙律配黑醋汁
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16 views
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友人的是芒果蝦沙律.挪威三文魚沙律.慢煮紅菜頭,煙三文魚的質素相當不俗,紅菜頭酸酸甜甜的十分開胃,但相比之下個人還是較喜歡我的凍肉碟多一點。 
芒果蝦沙律.挪威三文魚沙律.慢煮紅菜頭
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這時,侍應捧來份餐前包
Grissini是來貨,沒有很特別。亮點在意式包上,平日嚐到的多是伴以蕃茄烤製的,這是我第一次嚐到加入黑橄欖的,剛做起的關係包身外脆內軟,單吃已是滋味。
餐前包
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隨後上桌的是湯品
之前在一飲食節目中得知COW有這一道蕃茄清湯,已是十分期待。
當這湯上桌時,已帶來視覺上的衝擊 - 這蕃茄湯跟平常的可不一樣
清徹的湯色,由大廚親自前來解說,是一輪花時的工序換來的味覺的體驗。
番茄湯味道清新,味道的調度令清湯酸甜有致,溫和而不霸道,有夠新奇的,推介!
野菌忌廉湯也很得友人的歡心,菇香濃郁且有黑松露幽香,也是不錯的選擇。
蕃茄清湯
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野菌忌廉湯
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Pasta是自家制雲吞,賣相精緻
我的是自家制雲吞.牛肝菌.利可他芝士.義式青醬忌廉汁。雲吞皮有一定靱性,肉餡兒挺鮮美的,配上濃味的牛肝菌青醬忌廉汁,十分美味。友人的是自家制雲吞.墨魚汁帶子海鮮.龍蝦汁,雲吞皮加入墨魚汁,有淡淡的鮮美,鮮香的肉餡兒味道竟有點像廣式雲吞,兩者都是很有特色的意式雲吞。
自家制雲吞.牛肝菌.利可他芝士.義式青醬忌廉汁
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自家制雲吞.墨魚汁帶子海鮮.龍蝦汁
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主菜分別選了魚和羊,
我的選擇是挪威三文魚柳配粉紅胡椒白酒忌廉汁。除了南意的魚菜式教人難忘外,個人對以魚入饌的西餐一向興趣缺缺。但侍應卻是滿有信心地保証這兒的慢煮三文魚會讓人有耳目一新的感覺,那就試試吧!

慢煮八小時的慢煮三文魚保留外皮,慢煮過後再把外皮輕煎,既能保持三文魚扒的賣相,也能嘗到香脆富油香的外皮。
挪威三文魚柳配粉紅胡椒白酒忌廉汁
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魚扒的外層仍是晶瑩如魚生的狀態,但那魚肉卻是恰恰熟的,肉質幼嫩非常,有魚香之餘也很鮮甜,是從未試過的獨特口感,既不像在吃熟三文魚,也不像是在吃三文魚刺身,味道的確相當不俗,值得一試。
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伴碟的的菜蓉口感既像甘薯又像南瓜,味道甜香幼滑甚為可口,原來這是由甘筍慢煮而成的甘筍蓉,加入忌廉和牛油才做出如斯細滑的效果,從細節可見大廚對食材處理的執着
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不過,我更喜歡伴碟的烤新薯,面層鋪上車打芝士,烤香過後特別美味。加上秋葵、茄子、番茄,多菜少肉感覺十分健康
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友人的主菜是慢煮新西蘭羊扒配露絲瑪莉汁,簡單以香草輕醃,帶出羊扒的原味。羊扒香而不羶,口感不算嫩,但肉味濃有嚼勁。肉質雖不能與澳洲羊扒媲美,已是水準之上,不過論驚喜度還是三文魚更優。
慢煮新西蘭羊扒配露絲瑪莉汁
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甜品是三選一的選擇,我選了疏乎里
大部分餐廳嫌這甜品工序繁複,這兒卻不厭其煩,送上來時不忘叮囑快快享用。看着漲鼓鼓的疏乎里極速塌下,按下快門後便要即時食用了。疏乎里有濃濃的蛋香,入口即化,以口感取勝。友人的Tiramisu賣相甚美,忌廉芝士滑溜輕軟,有咖啡酒的淡淡香氣,不過略嫌濕潤了點
疏乎里
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38 views
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24 views
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Tiramisu
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最後,侍應送上餐飲
熱檸茶挺有茶香,不俗。
熱檸茶
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凍檸茶
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與這位友人每次會面總有說不完的話題,
不知不覺就是三個多小時,一直都沒人來催
能這樣的慢食、慢談,這相信也是工廈私房菜的魅力所在吧!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-10-20
Dining Method
Dine In
Spending Per Head
$400 (Dinner)
Recommended Dishes
挪威三文魚柳配粉紅胡椒白酒忌廉汁
凍肉碟.慢煮蘋果.季節性沙律配黑醋汁
餐前包
野菌忌廉湯
蕃茄清湯
自家制雲吞.墨魚汁帶子海鮮.龍蝦汁
自家制雲吞.牛肝菌.利可他芝士.義式青醬忌廉汁
熱檸茶
疏乎里