Le Garçon Saigon

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-𝐋𝐞 𝐆𝐚𝐫ç𝐨𝐧 𝐒𝐚𝐢𝐠𝐨𝐧 🇻🇳最近全新升級越式菜單係由五次Michelin Bib Gourmand主廚 Thai Dang同 Chef Theign 精心打造菜式結合了地道風味、精湛烹飪技巧同創意 完全將越南料理提升至更高層次 值得分享！餐廳環境別緻 座位闊落 成個氛圍好似去左巴黎小酒館咁🌿 CHA GIO 鮮蝦豬肉春卷內餡有滿滿既鮮蝦與豬肉 蘸上越式酸甜汁 感覺比平時食到既更為酥脆🌿 GOI MUC DUA LEO 魷魚沙律魷魚肉質爽滑 配上醃漬青瓜 + 越式香草再以自家製辣油調味 食落酸甜中帶點微辣 愈食愈開胃!🌿 BANH XEO 越式煎餅食過咁多次越南菜 但從來都未食過煎餅大大塊既煎餅 內餡有包括香嫩豬腩肉 + 大蝦同爽脆芽菜可以用生菜包住再蘸上越南酸甜汁食每一啖都充滿豐富層次 幾特別🌿 TOM NUONG 烤虎蝦非常有驚喜 - 虎蝦大大隻鮮嫩多汁 帶有炭燒香氣之餘仲有好香濃既蒜蓉牛油同青檸葉既香氣 真心好好味!🌿 CAI TRANG XAO 炒椰菜花聽落好似普通但絕對不能錯過既一道個椰菜花炒得微微焦香 帶有豆豉既濃郁鹹香加上有大蒜同辣椒增添層次 簡單美味🌿 MI

灣仔區其實都擁有好多寶藏餐廳，今次介紹嘅位於灣仔永豐街比較舒適嘅地段，燈光同環境營造出溫馨嘅用餐環境。而星期一到二，更加推出咗性價比極高$258 4 courses dinner menu。4 courses dinner menu $258LES ENTREES青木瓜沙律打頭盤嘅有清爽嘅青木瓜絲做成嘅沙律，加入花生、脆乾蔥、芫荽和辣椒豉油等等，可以先清新一下腸胃。南榮府式椒鹽雞翼選用香茅同埋椒鹽做調味，雞翼再經過香炸至金黃色，外層香脆又多肉汁。LES GRILLADES盲鰽魚柳選用香煎過嘅盲鰽魚柳，配搭香茅辣椒醬，香辣嘅魚柳帶有少許辛辣味道。魚露豬頸肉生煎嘅美國豬頸肉，加入香茅和焦糖魚柳做調味，口感爽口又有獨有嘅蕉香味道。自製手工米紙卷L'ACCOMPAGNEMENT蒜香炒飯夠晒鑊氣嘅蒜蓉和芙蓉蛋炒飯，粒粒分明，充滿蒜蓉香。LE DESSERT越南風芝士蛋糕簡稱係越南版提拉米蘇，用咗越南滴漏咖啡同埋煉奶製成，所以味道與必不同㗎。

環境都坐得幾舒適，再加埋有啲 jazz music 都幾chill。午餐$248 per head。👌🏼Green Papaya Salad 個presentation 唔多靚，好似一碗芽菜咁。但係食落去，青木瓜幾爽脆，有唔少份量嘅金蒜撈埋一齊，幾香口，仲有淡淡嘅芫荽 & Basil 香味。唔會整得太酸太辣，係唔錯嘅。👌🏼Beer Can Chicken Leg雞髀都燒得皮脆肉嫩，但雞肉味道好淡，肉係冇咩味。雖然加咗啤酒，但係又唔特別有酒味。如果想食有酒味嘅，就會有啲失望。米粉夾雜着唔同嘅材料，啲汁唔算太酸，有唔同層次嘅口感同香料嘅味道。整體嚟講，味道OK，但又未至於好驚喜。對比起個價錢都幾貴，性價比唔高。環境 : ★★★★☆ 食物： ★★★★☆ 推介: ★★★☆☆

Good place for gatherings as most of the dishes are good to share.Came here but honestly I was more interested in the entrées and side dishes compared to the grilled mains.We ordered the prawn & pork spring rolls which was decent. Grilled octopus was mediocre but the sides was the highlight! The crispy eggplant was crunchy coated with a thin (I think sugar) glazed, sweet potato was seasoned with herbs giving it a slightly tangy flavor. Sweet corn was spicy and grilled so had a hint of smokiness.

朋友一向喜歡東南亞風，佢生日飯想搵間精緻啲高檔啲既越南菜同佢慶生。先點了份雞翼，味道唔錯，炸得恰到好處，入面都幾juicy。Banh xeo, 入面夾左啲芽菜同蝦，係有啲風味既，不過都係食魚露為主。魷魚入面釀左啲豬肉同蝦，口感都唔錯既，不過份量頗細。最後個主食係pork collar, 呢個認真麻麻，啲汁都係魚露為主，但係肉質不算太嫩口個啲。食完前菜同主食都好似食左陣風咁，希望甜品有驚喜。叫左個越南咖啡tiramisu, 都係失望之作，食唔出有咩越南咖啡既味道，比較西餐廳既制作還要普通。仲有個類似椰果既甜品，都係非常之普通。其實呢間野係真貴又唔算好味。3個人買埋單每人都差不多$500。份量大份啲人覺得俾得值啲。

位於灣仔區呢間越南菜主打柴火香烤美食，菜式都融合左唔同國家特色。環境令人覺得好似去左外國渡假咁放鬆～ 餐廳定期都推出套餐優惠，今次就試下啲野係咪真係咁高質先。Lunch Set ($208/ Guest)[ Appetizer ]・雞絲沙律椰菜絲爽脆新鮮配上魚露汁好開胃，但雞肉質感比想像中實淨唔夠嫩滑。沙律放上香脆蝦片上面一齊食仲有唔同口感變化～・南榮府式椒鹽雞翼雞翼炸到表面香脆，入面雞肉都食到香茅味道。最特別係有個辣椒蛋黃醬可以點雞翼，重口味人士至愛🫶🏻[ Main Course ]・西貢333啤酒三黃雞👍🏻三黃雞上枱會即席係客人面前倒啤酒汁🍺雞脾肉食落好嫩滑，個汁除左有濃郁啤酒香味之外仲好似加左雞湯，啖啖精華，同個雞肉好夾。・蕉葉包盲鰽👍🏻盲鰽魚肉質細嫩不柴，烤完後淋上香茅辣椒醬係面，食落好鮮，係成餐入面比較清淡既一個菜式。・自制手工米紙卷有齊菠蘿，青瓜，生菜，醃蘿蔔，濱海做餡料，米紙卷中意包咩餡料都可以😆 小編最中意就係包啤酒三黃雞，再點埋個啤酒汁食，一流👍🏻[ Side Dish ]・香脆茄子👍🏻茄子炸過後加上香草及濃薑汁，食落唔油，而且調味鹹鹹甜甜，令人一口接一口咁食😋・蒜香

Le Gargon Saigon 宣揚越南西用材新鮮的獨特飲食文化。室內設計以光亮開揚的空間，在星街像一間精緻小酒館。今日試了二人午市套餐（$368/每位）頭盤：越式春卷（鮮蝦豬肉春卷、水蘸汁）南榮府式椒鹽雞翼（香茅、椒鹽、辣椒蛋黃醬）柴火燒烤主菜：西貢333啤酒三黃雞（越式香草洋蔥沙律、桌邊奉上西貢333啤酒汁）時令蔬菜（生菜、蘑菇、秋葵、青蔥、薑豆腐醬）（這是我們額外加的）每款都很惹味，尤其春卷的確做得好香脆！

今次要介紹嘅餐廳好有格調，而且主打東西方煮法fusion 形式煮法，仲要寵物友善添！我哋講緊嘅就係Le Garçon Saigon🤤 (又係under black sheep restaurants grout) 餐廳位於Pacific Place 三期隔離，好方便😍南榮府式椒鹽雞翼(5隻) ($148)：雞翼炸得好香口，好惹味，肉質一啲都唔嚡熠熠👍🏻沖繩豬頸肉($328)：一上枱嘅時候我哋以為好嚡好韌，點知食落真係不得了，完完全全係叉燒一樣😱肉質爽口彈牙，肥瘦均勻和牛腹肉($378)：食牛我哋就鍾意食rare，貪佢牛味更濃郁，食落更加raw！而且通常餐廳都唔夠膽煮得太生，不過佢哋真係rare上，呢度令我哋好驚喜🥹棉花般口感，襯埋佢嘅醬汁，簡直一絕👍🏻椰青($78)：佢哋嘅椰青熟成度剛剛好，叫容易食到椰肉，而且椰肉好厚身，消暑一流😮‍💨如果有機會，我哋都想試吓佢哋嘅Cocktail，不過今次我哋冇試，因為要揸車🤣最難得嘅係侍應見到我哋有隻狗狗，佢哋都好熱心自動自覺咁俾水兜狗狗飲，行過又會摸吓佢🤣 總括嚟講，呢間餐廳無論人定係狗都會咁開心，如果佢哋有埋寵物餐單就好啦🥺 唯獨是價錢相對進取

I am here to celebrate birthday with a friend who highly recommend this restaurant. The ambience is good, food is fresh and tasty with their special sauces. It is pricy with wine together, approx $1400 for two. When I return home and check my receipt, I realize they have overcharged me. The amount on credit card receipt is more than the bill. It is pity that their waitresses are too green and make careless mistake. I need to return to get my $3 refunded in cash.

《Le Garçon Saigon(灣仔)》灣仔真係雲集左好多唔同國家嘅餐廳，對於我呢啲選擇困難症嘅人嚟講有話到事嘅同事做決定真係好有福。今日就由同事帶左我嚟呢間越南餐廳試一試佢😋🥗 前菜-炸豬耳木瓜沙律、春卷同事們各有唔同口味，所以叫左比較大路嘅前菜。沙律用左清爽嘅木瓜絲配左微酸嘅汁食落好開胃，豬耳炸得香口軟骨都炸到脆埋，好食！春卷係用豬肉同蝦做餡，熱辣辣上到枱點餐廳用新鮮生菜同香葉包住再點自製嘅魚露，幫餐飯開左個靚頭👍🏻🐖豬頸肉配檬粉一份豬頸肉鋪係檬粉上面，燒完切開出嚟嘅肉汁滿滿咁沾左係粉度，連埋配埋一齊啲沙律撈埋嚟食油膩感完全消失。肉質保持豬頸肉應有嘅彈性、外邊燒到焦香，咬落去嘅時候十分joicy一啲都唔乾柴👍🏻🐥海安三黃雞配飯因為有同事唔食牛，然後見到個menu有「海南」雞就頭也不回咁叫左🤣上到枱見到咦唔係油飯、無海南雞三款招牌嘅汁，就猛然醒覺左係Hai An Chicken😂不過份雞飯都不負大家所望，雖然唔係雞比位，但雞肉做得相當嫩滑，白飯配埋炸蔥非常惹味。而另一個驚喜位係佢個雞肝醬一啲都唔腥，畫龍點睛🥰Lunch menu有好多唔同combination可以選擇，先選主菜再

諗住book 枱食生日lunch, 係網頁要入少少個人資料，冇為意佢地有放在心店員好耐心介紹食物，亦有詳細建議。野食好好咪，好有越南特色，真心喜歡食物質素食完諗住埋單走，但職員遲遲唔比單，原來準備緊生日cake ,職員仲會唱住生日歌送cake出黎好一間有溫度既餐廳！食物環境非常好，坐得好舒服

A good restaurant is like a vacation; it transports you, and it becomes a lot more than just about the food 🍹After last visit to  alone, I had to bring Joyce here to the hands down best Vietnam restaurant in Hong Kong ❤️We ordered some of my favorites last time including Banh Xeo, Crispy Eggplant and Tom Kho Tau.  surprised us with some of his latest inventions, including the turkey pho. We never tried such tender turkey before and such rich turkey soup. Although Christmas has passed still go for

餐廳位置為太古廣場3期附近，周圍有很多不同餐廳、酒吧等，價錢及定位上是相對的比較高檔。.餐牌在這餐廳的網頁可找到 (沒有價錢)，只有英文餐牌，相信主要都是target外國人或附近上班族為主。.👇Young coconut $58 each ⭐️⭐️⭐️⭐️好特別，每個椰青都刻有餐廳名，我喜歡食椰青肉，這個椰青較熟，肉較厚，比較難食到。.👇Crispy Eggplant $108 ⭐️⭐️⭐️⭐️⭐️我覺得這味是全晚的主菜雙冠軍之一🏆🥇，好香脆輕盈的口感，食完一件又一件，食到不能停口，好處是一點都不油膩，而且份量足，不會食幾件就無，十分推介.👇Ember-grilled Octopus $288 ⭐️⭐️⭐️⭐️⭐️Roasted bone marrow, tamarind, rau ram oil全晚主菜雙冠軍的另一味🏆🥇個汁真係好好味，用牛骨髓煮，感覺好似有種特別而不黐口的油黏感，八爪魚好入味，不會韌似咬橡筋，最好有麵包點那些汁🏆🥇 .👇Green Papaya Salad $138 ⭐️⭐️⭐️⭐️💫 4.5分Watercress, peanuts, pickles, crispy pigs ear這味青木瓜沙律同其

⌇L e G a r ç o n S a i g o n“ 🥗 “ Green Papaya Salad ( $ 1 0 8 )- Watercress, Peanuts, Pickles, Crispy Pig Ears“ 🦐 “ Cha Giò ( $ 1 0 8 )- Pork & Prawn Spring Rolls, Nuóc Mâm Châm“ 🐖 “ Cà Phê Sū’a Pork Ribs ( $ 2 5 8 )- Vietnamese Coffee, Condensed Milk Glaze, Picked Radish“ 🐙 “ Ember - Grilled Octopus ( $ 2 8 8 )- Roasted Bone Marrow, Tamarind sauce, raurãm oil“ 🐖 “ Wood Fire-Grilled Okinawa Pork Collar ( $ 2 8 8 )- Lemongrass, Maple Glaze“ 🍍 “ DIY Rice Paper Rolls ( $ 8 8 )- Pineapple, Cucumb

[ Le Garçon Saigon | 灣仔 ]This is not your average Vietnamese restaurant. No Pho or mixed noodles served here! Only highlights the most important part of Saigon cooking: the grill. Chef John Nguyen was brought up in America but he stays true to his Vietnamese roots with his latest restaurant. After being chef at Chôm Chôm and executive chef at Xuan, he takes on a new role as Head of Vietnamese cuisine for Black Sheep and is stationed in Le Garçon Saigon. He told me how every dish on the menu came