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❝慶祝推介✨Rosewood高質美式扒房🥩火焰和牛Ribeye🔥Tasting Menu很滿意😚❤️❞Bookmark左好耐既Rosewood酒店扒房 @henrygrillhk 趁慶祝男友生日去食餐好既❤️😋第一次去我地又得2個人揀左Tasting Menu可以試多幾款菜式🙌🏻整體所有野都好高水準 可惜當晚坐唔到寬敞啲嘅Sofa卡位 坐咗喺窗邊細枱有d逼 但環境都係好有feel～慶祝很不錯✨會想回頭re-visit😚餐包Butter Bun好軟熟又香口🍞輕鬆食晒😆前菜Steak Tartare一粒粒有肉感而彈牙 鋪滿cavier配炸脆薯片🐮另外推介要加蟹餅🦀啖啖蟹肉超足料 我地加左一人一件🙌🏻😋主菜有3款✨有New York Strip或Grilled Lobster～我地就揀左較Signature既Delmonico Ribeye🔥🥩店員會淋上Whisky Flame再拎入去切🤩牛扒係M7 Wagyu軟腍重油脂感 塊扒本身味道都好豐富 帶香草黑椒味之外仲有陣淡淡酒香🍾沾伴碟既牛骨髓汁或另上既燒汁又係另一番風味! 亦有4款芥末醬任揀～Side dish既Lobster Mac & Cheese都好食😚甜品好推介Profiterole 係泡芙夾住Whisky味雪糕🍨酒味香濃🥃淋上暖暖既朱古力醬🍫New York Cheesecake會推架車去你張枱度準備🍰蛋糕軟滑重芝士香 夾埋自家製既cream同各款果醬🫐一齊食冇咁膩好快清晒🤤🍴𝐓𝐚𝐬𝐭𝐢𝐧𝐠 𝐌𝐞𝐧𝐮 $1188 pp. (4.5/5)▪️𝘚𝘵𝘦𝘢𝘬 𝘛𝘢𝘳𝘵𝘢𝘳𝘦▪️𝘔𝘢𝘳𝘺𝘭𝘢𝘯𝘥 𝘊𝘳𝘢𝘣 𝘊𝘢𝘬𝘦 (+$118)▪️𝘊𝘳𝘦𝘢𝘮𝘺 𝘊𝘰𝘳𝘯 𝘊𝘩𝘰𝘸𝘥𝘦𝘳▪️𝘋𝘦𝘭𝘮𝘰𝘯𝘪𝘤𝘰 𝘙𝘪𝘣𝘦𝘺𝘦 (+$298 for 2 persons)▪️𝘓𝘰𝘣𝘴𝘵𝘦𝘳 𝘔𝘢𝘤 & 𝘊𝘩𝘦𝘦𝘴𝘦▪️𝘚𝘢𝘶𝘵𝘦𝘦𝘥 𝘚𝘱𝘪𝘯𝘢𝘤𝘩▪️𝘕𝘦𝘸 𝘠𝘰𝘳𝘬 𝘊𝘩𝘦𝘦𝘴𝘦𝘤𝘢𝘬𝘦▪️𝘗𝘳𝘰𝘧𝘪𝘵𝘦𝘳𝘰𝘭𝘦꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍HENRY尖沙咀梳士巴利道18號香港瑰麗酒店5樓🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_尖沙咀🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_西式 #joys_steak continue reading

餐廳環境比較暗，一入去見到有好大嘅卡位，睇嚟都幾有氣派。但係當日我被安排到後邊偏廳嘅角落，就係普通嘅二人餐枱，感覺唔算高級。🤔麵包：上檯時覺得個樣好靚，好好味咁。但係食落，又同平時麵包舖果種軟軟嘅餐包唔係好大分別，不過就偶然有啲粒粒鹽嘅口感，增加咗一點趣味。但overall 同正常餐包冇咩分別。牛油亦都較淡，冇咩特別。👌🏼Maryland Crab Cake ：蟹餅都有絲絲嘅口感，但係屬於偏粗嗰種，唔算特別綿綿絲絲嘅口感。屬於正常好味，但唔算驚喜。👌🏼Steak Tartare :血紅色嘅牛肉tartar，味道酸酸甜甜，口感同味道都係正常。就咁食就單調啲，撈埋魚子醬，就會多咗個層次。Lobster Bisque :飲第一啖，就覺得咦，同平時一般飲到嘅龍蝦湯唔同喎！佢係比較清爽嘅感覺，唔係非常平時龍蝦湯嗰種heavy 又低沉嘅感覺。佢清爽得來又夠鮮甜。入面都有幾粒龍蝦肉，都爽口彈牙。又有啲唔同Dill 香草，加咗啲唔同嘅層次。整個龍蝦湯都多嘢食又好味。推介! Delmonico Ribeye (+298 for 2 person)二人份量嘅火焰🔥牛扒上檯駕勢十足，熊熊烈火着咗火咁樣。第一啖未食，已經聞到好香嘅煙熏味道。食落去個牛扒係非常嫩滑，好有和牛嗰種軟腍腍嘅口感，但又唔會覺得好油好肥。軟腍得來又有牛肉味。呢個牛扒整得好perfect, 都冇咩好挑剔。餐廳仲提供咗唔同味道嘅鹽俾大家玩吓。不過個扒本身都好夠鹹，再加上唔同鹽玩就覺得太鹹。如果餐廳想客人可以試下唔同調味嘅效果，可以本身調得淡一d，就可以試多d唔同嘅鹽了。另外都有黑椒汁，就好一般，可以不理。仲有個所謂牛骨髓汁，好似牛油味，加同唔加都冇咩分別。🤔Steak Fries 薯條普普通通。比較厚身。但係入邊又唔係做得好軟熟，偏粉嘅口感。有松露醬點。有少少香草，不過味道唔突出。👌🏼Creamed Spinach 芝士菠菜味道濃郁，味道唔錯，偏Heavy。👌🏼New York Cheesecake 芝士蛋糕：正正常常，都算軟滑。Strawberry Sundae勁普通嘅芭菲，冇誠意，唔似係高級餐廳水準。整體嚟講，龍蝦湯同火焰牛扒都係非常出色。其他就普通。呢個2人份量嘅Delmonico Ribeye 火🔥牛扒，可能係我食過最出色嘅牛扒之一，缺點就只係貴囉，唔可以成日食環境：★★★★☆ 食物： ★★★★☆ 推介度: ★★★★☆ continue reading

This American steakhouse is located on 5/F of Rosewood Hong Kong, featuring wood-fired ovens and charcoal grills for meat lovers. We have made a reservation and arrive sharp at 6:30pm, with the staff reminding us that the dining time is for two hours in the busy Saturday evening period.Seated at a table on the window side, looking out to the TST neighbourhood, there is a chic clubby vibe, with a darker colour tone and warm but dimmer lightings creating a relaxing and comfortable ambience. There are also some nice leather banquette seating in the middle, in-between the open kitchen and the bar.We have selected the Henry Tasting Menu ($1,188 each), with me also going for the 4-glasses wine pairing ($548). To start I also add a glass of Champagne Bollinger Special Cuvee ($280) as aperitif, with good acidity and vibrant energy to freshen up my palate.Very soon the bread is served, which is a Brioche, very soft and fluffy, with nice buttery notes. We finish the whole bread in no time, even before the first course arrives.To pair with the first course, the wine served is Domaine Comte Abbatucci Faustine Vieilles Vignes 2020, from Corsica. The red wine has refreshing cherry notes, plenty of red fruit and some peppery spices. Nice pairing with the steak tartare.The first course is Steak Tartare, with the USDA prime black angus beef chopped to small pieces and drizzled with olive oil and seasoned well. On top are some Kristal caviar and chives, giving a savoury addition to the tartare while the cured egg yolk emulsion underneath integrates the flavours with a creamy texture. There are some potato chips on the side as well. Delicious.The second course is Lobster Bisque, with the soup intense in flavours, rich in the essences of the crustaceans, with the addition of Crème fraiche and sherry wine in the traditional style. With some lobster meat as well, the soup is tasty, the serving temperature is also nice and steaming hot.The second wine served is Tyler Chardonnay 2017, from Santa Barbara. This California Chardonnay has a nice saline minerality on the palate, with nice oaky notes which is a bit more refined. The citrus, peach and yellow blossom aromas are also quite pleasant.The third course is the optional Maryland Crab Cake (supplement $118). Breaded and pan-fried beautifully, the crab cake is good in taste, with a burnt lemon on the side to give a bit of tart citrus notes, great together with tartar sauce. On the side are some watercress and red radish salad to complement.The third wine paired is Ridge Geyserville 2020 from Sonoma. This famous winery has produced nice Zinfandel, and this one is a traditional field blend with ripe cassis and cranberry nose, a sweeter black fruit on the palate with also cocoa and clove, great with grilled steak.For the main course I have picked Tenderloin. The USDA prime black angus steak comes from the famous butchery 44 Farms in Texas, nicely grilled medium rare, tender and seasoned well. With some Dijon mustard and a red wine sauce together, it is a simple way to showcase the quality of the meat. Really good.My wife has chosen Grilled Boston Lobster instead. A generous portion featuring a whole lobster, it is meaty, deliciously prepared with some herbs butter for a rich fragrance and taste, and a burnt lemon on the side to add some nice citrus refreshing note if needed. Equally good.There are also two Side Dishes to accompany the main course. One is Charred Broccoli with sauteed garlic. The vegetable is sweet in taste, but a little bit greasy in my opinion.The other one is Potato Mille Feuille, with some chives and sea salt on top. The surface is crisp while the inside is soft and hot. This would be my pick among the two.For the last wine, it is Kopke Colheita Port 2009, from the historic port wine house with this bottle customized for the Rosewood Hotel for its anniversary. The rich and intense ripe fruit is combined with lots of nuts and spice, with also nice sweetness to pair with desserts.My wife has picked New York Cheesecake, indulgent and delicious, paired with some sour cream and strawberry jam on the side to lighten the palate with the tartness of the cream and jam.I have chosen Profiterole, which are small balls of choux pastry filled with cream, with Bourbon whisky ice-cream on top and cover also with fudge chocolate sauce. A rewarding and wonderful finish to the meal.Service is good, with the staff attentive and friendly, but they can do a bit more explanation on the dishes. The bill on the night is $4,026 which is quite reasonable considering we are having dinner at this premium hotel. It might not be exactly a fine-dining restaurant but overall offer good value for the food and service. No wonder it is very popular. continue reading

#pb食在尖沙咀 #pbfinedining系列🍽️ 尖沙咀酒店內高質美式扒房🥩尖沙咀Rosewood酒店嘅餐廳一向都好出名 今次想介紹呢間位於酒店內5樓嘅高質美式扒房 穿過另一間西班牙餐廳Bayfare Social就會見到🥰 店內環境好大、好開揚 有日光照入 整體好舒服😍 仲要佢唔難book位 非常適合同朋友仔聚舊、慶祝生日👍🏻.佢推出左一個假日Brunch Menu 可以一次過試哂所有Signature Dish 價錢$798一位😋 呢個價錢食到咁嘅份量、質素真係好抵食👍🏻 Dinner 5-course Tasting Menu 價錢$1188一位🤪🔹American Weekend Brunch ($798一位）佢包左5款Starter、1款Main、1款甜品😋 鍾意飲酒嘅朋友仔仲可以加$588 / $288 2小時Free Flow Champagne / Non-Alcoholic🤪✨Starter✨🔹Oyster on Ice🐚🔹Salmon Gravlax🐟 推介❤️ 🔹Caesar Salad🥗🔹Smoked Clam Powder🐚 推介❤️🔹Buttermilk Fried Chicken🐣5款前菜都好好食😋 生蠔好新鮮、好creamy👍🏻 特別推介Smoked Clam Powder、Salmon Gravlax😍 重點係食完呢5道前菜其實都有少少飽🤪.✨Main✨🔹Signature Smoked Prime Rib🐮 推介❤️ 🔹Grilled Octopus Leg🐙🔹Confit Duck Leg🦆必試Signature Smoked Prime Rib😍 佢用左美國極佳級肉眼扒 油脂豐富但唔漏 肉質超嫩滑 而且牛味好濃😋 另外兩款主菜都唔錯 八爪魚腳好淋 鴨腿肉質好嫩👍🏻.✨Desserts✨🔹New York Cheesecake🍰🔹Profiterole🍫 推介❤️ 必試Profiterole😍 朱古力泡芙夾住威士忌雪糕 再加上朱古力軟糖醬😋 朱古力、威士忌味好夾 而且酒香十足 真係好好食🥰.整體✨ 呢間位於尖沙咀Rosewood酒店5樓嘅美式扒房環境好大、好開揚 整體好舒服🥰 今次試左佢嘅American Weekend Brunch 份量好多 而且無論Starter、Main、Desserts都好高質😍 咁嘅價錢真係好抵食👍🏻HENRY (尖沙咀)尖沙咀梳士巴利道18號香港瑰麗酒店5樓 continue reading

呢個set係for 2 (2個人一定要叫同一樣嘢).✨Butter Bun 餐包🍞就係牛油排包 配有牛油🧈🤤個外型好可愛，好易絲開5細舊麵包～牛油味好香濃，質地鬆軟綿密💛配埋牛油一齊食 牛油香更強😋😋.✨Steak Tartare🐮（配有5塊薯片）牛肉粒粒煙韌彈牙 就咁食唔算好鹹🐂，頂頂啲魚子醬略帶鹹香⚫️，薯片薄而脆。一齊食又幾夾 口感特別😋😋。我手痕試埋牛肉粒配少少餐包嚟食，Umm 都係配薯片夾啲🤣🔙.✨Maryland Crab Cake炸蟹餅呢個蟹餅係全人手製作👩🏻‍🍳👨🏻‍🍳冇想像中厚實到冇空氣感🤔，同埋炸衣好薄！裡面真係啖啖蟹肉 肉感實淨，仲帶有啲海水味🦀。呢個我真係食唔夠 仲想食多啲🫵🏻🥲.✨Lobster Bisque 龍蝦忌廉濃湯龍蝦湯濃稠，好creamy，龍蝦膏味為主🦞湯裡面得2舊仔龍蝦可以咬下😂OK嘅～.✨Delmonico rib-eye 牛肉眼扒呢個main一開頭先表演「火焰」🍾🔥，然後收返再擺盤～成塊扒係好大塊‼️生熟度剛好，零血腥味 亦都冇過熟而變嚡🥩👍🏻食落好多種味道 例如少少果香草香(?)、黑椒、鹹味，唔洗配醬汁已經好好食😚。都有啲位偏肥 我就冇食嗰啲位lu，但👦🏻話好有脂肪香。.-Side dishes: 西蘭花+薯仔西蘭花蒜香味十足，好香口🤤🥦；薯仔就係四方形、造型好精緻嗰個🫵🏻外表好似好酥脆咁，估唔到食落真係實實淨淨嘅薯仔嚟喎，外層微鹹 調味唔複雜🥔.✨Profiterole佢係類似puff+ice cream，配有朱古力醬🍫🤎雪糕好重whisky味🍸+🤏🏽雪糕甜味。.提早+$4xx訂嘅 ✨「白朱古力tart cake🎂」呢個名我亂作的 唔知佢叫咩名😂～呢個cake就係tart皮裡面有2層嘅mousse（白朱古力+香草cream口味），好鍾意白朱古力味夠香甜🤍🤍。個餡唔係普通蛋撻餡嗰種質地 估唔到係pudding質地‼️好有彈性〰️不過我就麻麻地Tart皮，唔太好食🥧.整體都好好食，質素對得住價錢嘅💵我最鍾意都係每張枱都好闊落，空間感滿滿😍😍 continue reading