Le Port Parfumé (Closed)

午餐時段可從餐牌選 2-course 或 3-course。前菜我們倆點了侍應推介的 “Clams A La Plancha”，他說蜆是當天新鮮從香港仔市場購入的。上枱了，蜆肉果然又鮮甜、又肥美，配以簡單的白酒加香草煮法，味道清新。另外也點了個 Caesar Salad，沒什麼特別。主菜我們點了也是侍應推介的 “Catch Of The Day"，當天的魚是小黃魚，是香煎上碟伴沙律菜，因為只顧吃，記得拍照時已吃得七七八八... 😅 魚煎得十分香口又不太油。另一道主菜是 "Double Prawns Pasta"，是有大蝦及櫻花蝦乾的意粉，意粉是煮得剛好al dente的，上碟沒有很多的汁，因為都被意粉吸收了，配上櫻花蝦乾，十分惹味，囗感一㳘！大蝦也很新鮮，是我這餐最喜歡的一度菜。甜品我們試了個 "Blue Cheese Gelato"，其實本人不太喜歡 blue cheese 的，因為怕羶，但好奇心驅使就點了試試吧！一球gelato 上配上鮮忌廉及杏仁碎，一起吃口感不錯。其實blue cheese 的味道不算濃，牛奶香味較重，還是可以接受啦，差不多吃完時發現杯底有蜜糖，如淋上面層，應該

大肥爸爸不甚愛吃西餐，故大食會聚餐大多為中餐。週四晚因大肥要出席會議，會友就相約一試會長推介咗好幾次o既「Le Port Parfumé」。位於九如坊o既法國餐館樓底極高，光線柔和，半開放式o既門面開揚通爽，大堂裝修成一個大客廳咁，感覺輕鬆自在。飯局有九人之多，為怕即場點選食物會引起混亂，算係半個熟客o既會長就預先同年輕友善o既經理哥哥安排好菜單。Pork Terrine, Duck Rillette, Bayonne Ham, Saucisson（$280）：第一道拼盤含四款凍肉，分別為豬肉醬凍、鴨肉醬、巴約納火腿、及法國香腸乾。巴約納火腿同法國香腸乾均切得夠薄，味道同為香濃，前者柔潤唔咸，後者味重而半帶脆口，各有特色。豬肉醬凍邊邊層肥膏雖則未必為最健康之選，但要連埋食先會覺得個肉醬香潤。意外地，小碗中o既鴨肉醬一啲都唔嚡口，咸點拼盤送酒實在一流！Hokkaido Scallop Omelette：正因帶子奄列連煎鑊上，熱力十分強勁，煎蛋部份有少少過熟，食落就覺得老咗啲，加上餡料中唔係好夠帶子，令餸菜更為遜色。Clams a la Plancha（$260）：同樣以鍋上o既白酒煮蜆喺

如題食物唔差人意洋蔥湯ok, average, 冇驚喜$100clams marinrire, 好瘦好多沙，真係唔知點解係signature $250foie gras, 煎得都外脆內軟，如果可以加多少海鹽同胡椒粉去煎就更好$230grilled ribeye 係災難，order medium rare, 結果係medium, 急凍貨，冇牛味，$330side dish salad 同 mushrooms 份量大，味道OK甜品floating island 過甜，cheesecake with ice cream ok總括來說食物質素很差，服務態度還好但一間中環嘅餐廳收得咁嘅價錢，性價比超低。

Came here again because of the great BYO deal here. As long as you reach min of $650 per person, there will be no corkage. This time i am determined to try their bouillabaisse which is $880 for 4 people for share. To start with, we ordered a scallop and the brie salad. They tasted great, but not much of a surprise.Then, here we come the bouillabaisse! It was served in a Lecreuset port. It tasted very nice. It has shrimp, clams, mussels and fish and all of them are very fresh. But i was rather di

事原一個cancel booking嘅開始。因為種種原因, 約定哂嘅朋友放飛機，唯有last minute 通知要 cancel booking 啦。明明就係訂枱時間前已經打電話 cancel左。跟住第二日收到一個電話  (其實原來佢已經打左嚟兩次)，話係餐廳打嚟，個位操英語嘅先生打嚟好嬲禁話 "you made a booking at 7.30 last night, and you didn't show up?!!"  我答番佢，"其實已經打左電話取消架喎。"  佢就話想知究竟我地有冇取消，定係中間出左咩問題。仲問男定女聽電話。OI! 你要知邊個伙計唔記得取消booking，唔係話你個客嬲你個potential customer嚕，仲要打嚟兩次，你想嚇親人呀。癡線的。

一張madeleine照片，挑起了我和兩位不同友人的話題。 事緣友人K早前到了堅尼地城的Bistro Du Vin吃飯，大讚那裡的madeleine好吃，但地點較遠，對她不太方便。我留言搭訕，溫馨提示Bistro Du Vin其實和中環的Le Port Parfumé是同一集團，madeleine配方一樣，同樣好吃。接下來的話題，當然是由我帶路來Le Port Parfumé，就這樣，促成了之後的午餐短聚。 Le Port Parfumé的午餐價錢在中環來說算是合理，二道菜$148，三道菜則是$168，個別菜式需另加錢。我和友人K都喜歡吃蜆，Clams a la Plancha是不二之選。這裡的海鮮都是即日送來的新鮮貨，熱鍋上的沙白，每一隻都非常飽滿，以香草牛油和蒜來烹煮，每一隻都笑口常開，沾上醬汁，好吃得沒話說。最後不浪費那些醬汁，用來點麵包吃，才是精華所在，另加$30也絕對值得。 之前吃過這裡的Maine Lobster Spaghetti, Lobster Oil龍蝦意粉，驚為天人。這天在餐牌上看到Double Prawn Pasta，愛屋及烏，也心動想試。所謂double

為食朋友再三推介，翻試多次水準不跌！咁當然要試一試😍蜆肉配上的creamy汁醬，每粒都鮮甜掛汁但毫不溜口，順喉得有如一陣微風，點埋乾身麵包(唯一缺點麵包乾加硬)味道亦一流😭👏🏻帶子可略略飛過~材料高品質的，但驚喜不大。可試，可不試。🤓講到重頭戲，龍蝦意粉😍😍😍😍😍😍😍😍首先要講意粉質地，令我覺得呢餐絕對地值回票價！竟然？！系！平常出面食的意粉只會是硬或淋。而呢到食到嘅系"煙un"而清脆的口感，而味道應是用上龍蝦頭+甲殼慢煮出的鮮味，完完全全均勻地滲入每條意粉(講到呢到，又有啲回味😭👏🏻)，龍蝦肉質地彈牙都不錯，但最欣賞系個意粉👏🏻👏🏻👏🏻牛扒，正常味道，以品質及價格成正比，呢到做到，薯條每條都脆而乾身，不錯不錯意外下吾小心叫多左個豬肶薯蓉，肉脂肪融合為一體，所以肉質滑喉，薯蓉並唔係平時食開嗰啲全部爛pat pat質地，有粒狀+粉狀，手作薯蓉不是機打，幾有心機！最後講埋2個甜品飽到捧住個肚都要食哂，3件蛋糕微熱，配以凍朱古力cream！可一試，甜品適中，不過真系太飽喇。Banana Cumble味道特別，微暖，份量小小，剛剛好。最後值得一讚，服務親切，會企系客人角度出發！食物量推介都剛剛

好中意LUNCH去中環的高質餐廳食飯, 因為可以以較便宜的價錢食到好野!呢間餐廳提供2 個 (HK$148) 至3 個 (HK$168) course 的lunch set 選擇 一般我們都會選3 course , 包頭盤,主菜及甜品頭盤通常有幾款選擇, 但勁度推介的是這款牛油蒜蓉炒蜆 Clams a la planchar (另加HK$30, 但絕對值得!)蜆炒得很香, 而且份量超大...應該有30隻蜆吧! 原鑊上更具美感主菜當然是選燒肉眼拼薯條 Grilled USAD Prime ribeye (另加HK$70, 值得!)牛扒size 和質量對得起價錢, 而且入口有陣陣炭烤香味, 薯條亦十分香脆!甜品個人喜歡的是blue chesse gelato~ 喜歡它的幼滑還有香口的果仁碎(左上) blue cheese gelato(右上)朋友的 floating island ( 較空氣感...cream 很多)(右中) Pork cheek (蕃茄汁煮的豬肉, 很嫩, 不過還是牛扒較好吃~)

計埋今次應該都有六、七次食呢間法國餐廳。佢一直都係水準以上性價比高嘅餐廳。佢個clam 係一定要食，肉嫩味濃冇沙👍🏼海鮮焗蛋亦都係必食，料多味道鮮因為我次次食呢間餐廳都係朋友負責點菜所以sorry 我真係唔係好知D菜色叫咩名。不得不提，今次有兩個pasta 一個係魚子冷意粉，可能我少食冷意粉，我覺得做得好好食好開胃。有咸鮮味👍🏼相比之下個龍蝦意粉都好食但就冇咁驚喜。唯一美中不足就係個乳鴿，明明應該係煙燻乳鴿，但卻食唔出煙燻味。咁當然個乳鴿都住得好食嘅。整體黎講真係算好唔錯。而且比好多又貴又普通嘅法國餐廳抵食。

We came here on a Saturday night for dinner on the recommendation from a few different friends. The restaurant is a French bistro that is part of the Piccolo Concepts group. The ambience was casual dining with a French seaside touch to go with its name Le Port Parfume, which literally means fragrant port, which in turn is what Hong Kong means in Chinese. Upon arrival, we were served with bread, which came with some butter and sea salt. The bread was warm but it was really average and there was o

Food Photo 1: Clams Mariniere / a la PlanchaFood Photo 2: Parma Ham & MelonFood Photo 3: Grilled USDA Prime Ribeye & FriesFood Photo 4: Chef-Made Seafood MenuLe Port Perfume's name is not easy to remember, but any English Speaking and Central Business Individuals or Couples would enjoy visiting. Le Port Parfume then with seafood , and the choice of local seafood , plus some relatively simple and quick method of cooking seasoning , such as sea salt and pepper and more , and the introduction of Sp

在九如坊附近越來越多不同菜式既餐廳，今次尼到這間法國餐廳，裝修別具心思，有不同既海報同擺設帶出濃厚既法國/航海感覺。House salted brandade, soft egg, piment d’ espelette非常豐富既奶油鱈魚魚羹多士，用奶油塗上鱈魚碎做既魚醬，上面加一隻半熟蛋。這個菜式很特別，味道十分豐富。是一個很適合早餐食既菜式。Grilled eggplant, pumpkin & Brie saladOven baked miso cod with potatoes鱈魚一向都我最喜愛既魚種之一，佢既嫩滑同油香絕對係好多魚類之上。這餐廳的做法令魚肉焗出來不像汁煮咁林，焗出來的魚比較乾身亦都比較爽口，但是嫩滑肉質和油份還是能夠保存。味道不算太濃，不過也算入味。Braised oxtail saffron risotto這個炆牛尾意大利飯把大大舊既牛尾放在意大利飯上，牛尾炆得幾夠林。不過牛尾同飯既調味可以再加多一點，那就更好了。Blue cheese gelato一個好獨特既gelato 口味，咸咸甜甜再加上blue cheese 既味道，喜歡藍芝士既朋友一定要試試。整體

因為無貨交, 所以要搵返成年前既生日飯出黎寫下, 請見諒 ~~ Beef Cheeks in Guinness Stout $280 (2014價)Must Try Item 慢煮牛面頰，牛面頰的軟腍程度只雖要以刀叉輕輕撕下來。巧妙地加入了大蘑菇和紅蘿蔔等和 Guinness Stout 炆至牛面頰鬆化醬汁除了嚐到輕輕的啤酒香外更多一分蔬菜清甜。此時絕對需要一客麵包, 蘸點醬汁, 絕不能浪費這超美味醬汁, 濃稠有至之餘亦充滿膠原, 非常美味。記不起名的一款大蝦意粉多謝朋友的2014 年生日飯 。*****************Le Port Parfumé 中環九如坊6-10號C舖

The plan on that night was having a relaxing dinner first then heading to a club, but the four of us ended up spending the whole night there chatting away family and work stuff, alongside the good food and service offered by the bistro. Four of us ordered a king crab salad, prawns, lamb, clams, a lobster spaghetti and a dessert. Portion wise it is just perfect and I particularly like the spaghetti due to its texture. The prawns are a bit tasteless but salty only.  As a whole if you are looking f

have lunch today to try it, have a 2 course set lunch menu for HK$148, have a egg brandade and a steak that surprisingly have to add HK$70 bucks on it (hidden cost), the egg brandade have a bland taste on it and the bread at the bottom is so hard did not really enjoy it, steak is just ok, I think they are trying too hard to imitate Le Relais de l'Entrecôte. The worst is  the sevice, no service at all and need to pay HK$60 for the water which make me furious as they didn't even mention about it,