文華扒房及酒吧

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第一次嚟獲米芝蓮一星嘅文華扒房餐廳設計優雅，環境寬敞光猛，空間感十足枱與枱之間離得遠，我地仲有張圓桌，坐正窗口位𝐸𝐴𝑆𝑇𝐸𝑅 𝐵𝑅𝑈𝑁𝐶𝐻 復活節早午餐 ($788/3 courses｜$888/4 courses)𝙨𝙣𝙖𝙘𝙠𝙨❛ Bell pepper & tomato bread sticks｜French toast topped w/ blue crab｜Foie gras & chicken liver parfait｜Toasted brioche｜Sour cream, salmon roe & smoked pike自家制法式牛油麵包充滿牛油香，烘至外脆搽上軟滑鹹香肝醬，味道層次豐富法式多士帶牛油香，配上新鮮蟹肉唔會好油膩麵包條好酥脆，搭配酸忌廉三文魚籽醬清新開胃𝙖𝙥𝙥𝙚𝙩𝙞𝙯𝙚𝙧𝙨❛ Steak Tartare勁多魚子醬！鹹味較淡，個人覺得恰好牛肉他他鮮嫩柔軟，脂肪少同埋無筋配上香脆酸種麵包 啖啖滿足～❛ House-made Salmon Gravadlax服務員會將整塊自家製煙燻三文魚扒推到你面前切都有三大塊，油脂豐富，帶微微煙燻味❛ Lobster egg benedict水波蛋過熟，龍蝦粒唔少，鮮甜彈牙❛ Seasonal Spring Salad賣相精緻，沙律菜新鮮𝙨𝙤𝙪𝙥❛ Lobster Bisque 濃稠鮮甜，龍蝦味濃郁，配一勺忌廉入口順滑仲有唔少龍蝦粒，肉質彈牙好鮮甜❛ Roasted Heirloom Tomato有蕃茄啫喱喺碗底，蕃茄湯酸甜，味道層次豐富唔單調，飲落清新開胃𝙢𝙖𝙞𝙣❛ USDA Prime Beef Wellington (+$198)牛柳肉質鮮嫩，熟度恰好，牛味唔算好濃酥皮焗至金黃，切開後唔會散晒，但都會稍為與牛分離中間有層蘑菇蓉帶陣淡淡嘅菌香，配黑松露醬汁味道層次豐富❛ Roasted Pyrenees Milk Fed Lamb Leg羊腿唔夠肥美，唔夠軟腍❛ Lobster (half piece)廚師幫手拆埋骨切到一粒粒，龍蝦肉鮮甜彈牙面頭芝士唔會過多，加添鹹味配菜都好出色！蘑菇炒到好香唔會太油粗薯條剛炸起熱辣辣 好香脆，隔左一陣仲好熱好脆 :0𝙚𝙖𝙨𝙩𝙚𝙧 𝙙𝙚𝙨𝙨𝙚𝙧𝙩 𝙨𝙚𝙡𝙚𝙘𝙩𝙞𝙤𝙣甜品選擇勁多！大胃王可以叫晒全部😆❛ 檸檬雪葩夠酸 好清新❛ 朱古力雪糕香濃❛ 提拉米蘇手指餅夠濕潤，酒味比咖啡味突出，忌廉唔夠幼滑❛ 雜莓唔夠新鮮偏淋整體正常發揮 無特別出色嘅一款因為係復活節，最後每人都送上一瓶朱古力蛋 🪺整體食物質素都唔錯，服務態度好好但係唔夠細心 (有幾次想收走枱上嘅食物) 有進步空間香港唔多地方食到威靈頓牛柳，如果想食嘅話可以嚟呢度試！—ʜᴋᴅ $800-1000 𝗉𝗉𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣𝙨: yes𝙧𝙚𝙫𝙞𝙨𝙞𝙩? maybe𝙤𝙫𝙚𝙧𝙖𝙡𝙡: 7.5/10—📍 文華扒房及酒吧 Mandarin Grill + Bar中環干諾道中5號香港文華東方酒店1樓 continue reading

This steakhouse is in Mandarin Oriental Hong Kong and has been a Michelin-starred restaurant for many years. Unfortunately, in the recent 2025 edition it was taken out from the award list. Having visited a few times with good memories, today we returned to Mandarin Grill & Bar at the end of the long Easter weekend to see what had happened.Arriving in the early evening the staff led us to our table on the window side. It was a quiet evening, and we were the first group of customers. The area still has the same décor, with neat white tablecloths, comfortable soft velvet chairs, as well as the see-through kitchen at the back, though it has a much slower business nowadays.Taking the Sunset Tasting Menu ($1,888 per person, including one selected beverage), I also ordered a glass of Ruinart Blanc de Blancs ($284). Two Amuse Bouche were served, one was Smoked Salmon Cone, with mashed salmon inside, topped with pike roe for poppy texture. The second one was a Green Peas Tartlet, with the small peas tender and sweet, together with peas puree inside. Among the two, the latter one was my preference.The first course was Starter, with Ivy going for King Crab and Caviar Tin. Signature of the restaurant, inside a tin the chef had put the Alaska king crab meat, leek and green peas at the bottom, with a layer of prized oscietra caviar on top, surrounded by some green peas and squid ink puree. The savoury of the caviar added to the delicate sweetness of the crab meat to provide a nice combination of flavours. Very good.I had the Homemade Smoked Salmon instead. Carved on tableside, the smoked salmon were thinly sliced, and there were different condiments available, where I picked capers, onions and chives. With a squeeze of lemon juice, it was delicious, with the smokiness just right and not overpowering the flavours. It could see a bit of additional salt to enhance the taste though.The second course was Soup, with Ivy picking Heirloom Tomato Gazpacho with Oven Roasted Tomato. The gazpacho was rich with flavours, the tomatoes having sweet taste yet balanced well with the acidity, highly refreshing and a perfect soup for summer season. As she generally did not like cold soup, seeing her enjoying it indicated how good it was.For me I chose Lobster Cappuccino and Crystal Caviar. On the cup was the hot lobster bisque with deep flavours and having a layer of foam on top, while on the side was lobster meat served with caviar in a small tin. The chef recommended me to enjoy the lobster meat first before drinking the soup, as if it was a cappuccino. Compared with the one I tried the week before, the bisque was not as rich and flavourful, but still good in taste.The third course was the Main, and we opted for Beef Wellington ($488 supplement per person). The tender filet mignon was cooked medium rare, wrapped in bacon and a paste of mushroom, all encased in a beautifully baked puff. Together with a truffle sauce it was super tasty. On the plate there were also some caramelized onion and deep-fried local kale, together with mashed potatoes and sauteed beans on the side.Before going to desserts there was a small glass of Digestif, which was made from a blend of healthy ingredients including apple, kale, ginger, and beetroot. Having refreshing acidity, but also balanced with sweetness, the drink helped to reduce the heaviness in stomach and got us ready for the desserts.The fourth and final course was the Desserts, with me going for Basque Cheesecake. The cake had a nice, caramelized top, with the rich cream cheese lighter, looser and airier than the New York style cheesecake the hotel’s cake shop was famous for. On the side was some fig compote as condiment. Delicious.As Ivy would like to go for some fruit, the staff helpfully arranged a Fruit Platter instead of the options on the menu. With an assortment of fresh fruit, there was also a raspberry sorbet on the side. Another interesting thing was the serving plate, which got fluid inside. I believed the plate was chilled to keep the food on top at a low temperature.The Petits Fours were Pistachio Chocolate and Liqueur Chocolate. Both were nicely done, and pairing with a cup of espresso allowed me to finish the meal with content.Service was very good, with the staff very professional and helpfully explaining the menu at the beginning and introducing the dishes throughout the meal. The bill on the night was $4,050 after deducting a $500 voucher and 25% discount from Central+ membership. While the food was good, it somehow did not feel as exciting from prior visits. Perhaps they might need to redesign the menu and find that special element to differentiate. continue reading

小編衝着文華的Beef Wellington 而來，果然不負所望😋牛肉味不算很濃，但也有牛味和juicy，配合蘑菇茸、松露醬和酥皮一起吃，不會很漏，比想像中撘配～ 酥皮切開後，不會脫落，但夾起會稍稍與牛分離。而前菜點了濃蝦湯，龍蝦味濃郁，湯底杰稠適中✨還有生蠔，size不大，但蠔味鮮甜，有後勁👍🏽 甜品富創意，甜度適中，但小編太飽了，吃不完🙈——Weekend Brunch （$788+10% charge）:- Lobster Bisque / Oyster selection (4pcs) - USDA Prime Beef Wellington (Supplement Charge of $198)- Lemon Tart Thyme Ice Cream——味道：👍🏽👍🏽👍🏽👍🏽環境：✨✨✨.5價錢：💡💡💡.5服務：⭐️⭐️⭐️⭐️⭐️🫧Tips: • 48hrs 前預訂Beef Wellington • 如有人生日，可於book枱時告知職員，會送贈蛋糕📍中環干諾道中5號香港文華東方酒店1樓 continue reading

七折優惠Saturday brunch😀文華東方嘅審美一直都係我最鍾意嘅，嗰種厚重老錢嘅感覺，用比較舊式嘅裝修表現出嚟，卻又唔會顯得過時。❤️食物食物就唔算驚喜，以米芝蓮嘅標準嚟講，食材遠遠比唔上日本同級嘅餐廳，始終香港嘅食物都唔係本地出產。因為我臨時嚟冇訂到威靈頓嗰個主菜，試咗魚同羊，真係有啲失望，整個course入面，龍蝦湯最為驚艷，龍蝦肉食落去又有彈性又有質感，如果再嚟就專為佢而來。❤️服務服務一流，待應無論係穿著（女仔著緊女僕裝，男仔著白衫，落單嗰位經理就著西裝）同埋禮儀都完全符合五星級標準，我最鍾意佢哋會輕輕彎腰同客人講嘢，呢種服務態度真係好似日本咁，喺比較歐美風格嘅餐廳就冇呢種習慣。❤️環境預訂時盡量指定坐窗邊，可以睇到皇后像廣場嘅綠植，配合古典嘅終審法院建築，感覺好似時間停留喺七、八十年代。我哋一共花咗3小時食咗4個course，完全冇感覺到時間流逝，真係好適合想慢活一個中午嘅地方。由進去飯店到離開，都有種穿越過去嘅感覺，來呢度食飯，真係要用心感受，已經係一趟旅程。 #氛圍感餐廳 #文華東方 #香港 continue reading

Nothing worth mentioning when it comes to food and service except this steak! Serving wagyu ribeye like this is simply not good. I got 100% stuffed when I finished 60% of it. The sweet truffle sauce only made it worse, not to mention the horseradish cream and seaweedish garnish. continue reading