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2013-08-24 709 views
西班牙名廚 Alejandro 旗下的 Mesa 15 其實一直都沒有離開過我的雷達畫面，只可惜小弟反應實在有如龜速的慢，遲遲未有行動之下，近日才發現餐廳已經搬至蘭桂芳的協興大廈，但可喜的是餐廳舊址新開了她的姊妹店 Número 15。Número 15 給我的印象不錯，餐廳設計簡約時尚，無論梳化以至高身吧枱都以舒適和親切為出發點。餐單主打新派西班牙菜，會按季更新。當中不少菜式利用了嶄新的食材配搭和演縯方式來設計，為食客帶來目不瑕給的感覺。   Bravas, 3.5/5每逢吃Tapas 必吃的菜式，貴為西班牙的傳統民間食品，每個城鎮甚至家庭也有其獨特的烹調方法和喜好，正如每間餐廳亦有自己的演縯方法一樣。Número 15 的版本，先將馬鈴薯粒慢煮然後油封，再配以自家製的辣蕃茄醬，馬鈴薯入口香脆，感覺不錯。   慢煮蛋, 3/5接著是招牌菜之一的慢煮蛋，菜式的賣相竟出奇地像中菜的蒸水蛋！這款菜的賣相不算突出，味道也較為普通。第一啖的口感有點像一陣風般，令我聯想起未完全蒸熟的老少平安。蛋漿配搭面頭的肉腸、磨菇和煙燻馬鈴薯泡沫後，質感很有趣，但味道只是不過不失而已。   西班牙黑豚豬
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西班牙名廚 Alejandro 旗下的 Mesa 15 其實一直都沒有離開過我的雷達畫面，只可惜小弟反應實在有如龜速的慢，遲遲未有行動之下，近日才發現餐廳已經搬至蘭桂芳的協興大廈，但可喜的是餐廳舊址新開了她的姊妹店 Número 15。

Número 15 給我的印象不錯，餐廳設計簡約時尚，無論梳化以至高身吧枱都以舒適和親切為出發點。

餐單主打新派西班牙菜，會按季更新。當中不少菜式利用了嶄新的食材配搭和演縯方式來設計，為食客帶來目不瑕給的感覺。
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 Bravas, 3.5/5
每逢吃Tapas 必吃的菜式，貴為西班牙的傳統民間食品，每個城鎮甚至家庭也有其獨特的烹調方法和喜好，正如每間餐廳亦有自己的演縯方法一樣。

Número 15 的版本，先將馬鈴薯粒慢煮然後油封，再配以自家製的辣蕃茄醬，馬鈴薯入口香脆，感覺不錯。
Bravas
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 慢煮蛋, 3/5
接著是招牌菜之一的慢煮蛋，菜式的賣相竟出奇地像中菜的蒸水蛋！

這款菜的賣相不算突出，味道也較為普通。第一啖的口感有點像一陣風般，令我聯想起未完全蒸熟的老少平安。蛋漿配搭面頭的肉腸、磨菇和煙燻馬鈴薯泡沫後，質感很有趣，但味道只是不過不失而已。
慢煮蛋
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 西班牙黑豚豬扒飽, 5/5
西班牙黑豚豬扒飽同樣是這裡的招牌菜，但味道實在優勝得多了。廚師採用了慢煮的西班牙黑豚豬扒，加入泡菜蛋黃醬和醃青瓜，做成迷你漢堡包一樣，但麵包改為用中式饅頭，來個中西合璧。

黑豚豬扒煮得恰到好處，入口有即溶化的感覺，配搭軟綿綿和富彈性的中式饅頭，絕對是味覺的享受。
西班牙黑豚豬扒飽
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 串燒牛脷, 4/5
厚身的牛脷味道一點也不比之前的黑豚豬扒飽遜色。牛脷質感軟腍，唯一美中不足的是調味太重中東或北非色彩，倘若調味能夠輕盈一點，效果相信反而會更加好。
串燒牛脷
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 火山牛肉球, 3.5/5
我不自覺地被這道菜的名字所深深吸引。

菜式的味道和賣相都頗似蘇格蘭炸蛋，不過肉方面選用了和牛肉來做成球狀，再放入半溶芝士酥炸。喜歡牛肉球的軟滑，但牛肉味不夠香濃，雖有芝士和辣蕃茄醬做襯托，也仿似欠缺了一點鮮。
火山牛肉球
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 迷你八爪魚、意式風乾火腿粒飯, 3.5/5
吃厭了西班牙海鮮飯的話，可以試試這個迷你八爪魚、意式風乾火腿粒飯。

菜式跟西班牙海鮮飯一樣以鐵鑊上碟。細小的八爪魚片經燒烤後，入口特別惹味。焗飯也不甘示弱，多得八爪魚做的醬汁和意式風乾火腿粒，口感更加細膩。
迷你八爪魚、意式風乾火腿粒飯
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 香蕉拖肥, 2.5/5
甜品則點了這裡的招牌香蕉拖肥。

菜式簡簡單單，只將香蕉粒、拖肥醬和希臘乳酪泡沫一層層重疊起，味道沒有太大驚喜。
香蕉拖肥
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 原本想試的是 Mesa 15，但想不到誤中了副車！幸好 Número 15 也沒有令人失望，食物還頗有驚喜。

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    西班牙黑豚豬扒飽
    串燒牛脷
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    MESA 15的妹妹
    2013-07-09 487 views
    從來都知道荷里活道有一間MESA 15，而她是車胎人美食；一直都想來試，但似乎機會沒有來臨，當有機會來時，MESA 15已經搬走了；不過，只是搬到不遠處的協興大廈，依然很近。今天，沒有到MESA 15的新店，反而是走到Numero 15。Numero 15其實與MESA 15是一樣的，同一個總廚，不同的就是MESA 15走fine dining路線，而Numero 15則是走causal 路線。Numero 15沿用MESA 15的裝潢，一進店便有一張bar枱。雖是走causal路線，但其實這樣的裝潢也不錯，予人一種很舒適又高雅的感覺，雖然店內不算光猛，但因為有不少的射燈，所以也有足夠的光度拍照。用燈光製造一個又光又暗的環境，即使是吃午餐，但也讓人好像身處另一世界一樣；店內用的都是高椅，其實我很喜歡高椅的。這店一共有兩層，但上層是晚上才開放的。午市menu，有數款appetizer和main course，款式不算特別多，但以午餐來說都合格吧，有時太多選擇反而不知吃甚麼好。而且太多選擇的話，對於店舖來說也是一個挑戰，份量方面便要重新衡量。Grilled chorizo, mash po
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    從來都知道荷里活道有一間MESA 15，而她是車胎人美食；一直都想來試，但似乎機會沒有來臨，當有機會來時，MESA 15已經搬走了；不過，只是搬到不遠處的協興大廈，依然很近。
    今天，沒有到MESA 15的新店，反而是走到Numero 15。Numero 15其實與MESA 15是一樣的，同一個總廚，不同的就是MESA 15走fine dining路線，而Numero 15則是走causal 路線。
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     Numero 15沿用MESA 15的裝潢，一進店便有一張bar枱。雖是走causal路線，但其實這樣的裝潢也不錯，予人一種很舒適又高雅的感覺，雖然店內不算光猛，但因為有不少的射燈，所以也有足夠的光度拍照。
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     用燈光製造一個又光又暗的環境，即使是吃午餐，但也讓人好像身處另一世界一樣；店內用的都是高椅，其實我很喜歡高椅的。這店一共有兩層，但上層是晚上才開放的。
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     午市menu，有數款appetizer和main course，款式不算特別多，但以午餐來說都合格吧，有時太多選擇反而不知吃甚麼好。而且太多選擇的話，對於店舖來說也是一個挑戰，份量方面便要重新衡量。
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     Grilled chorizo, mash potato
    這是友人的頭盤，其實我很愛吃腸仔，但今天來到這邊，應該吃更特別的。這西班牙腸口感很實在，用上新鮮的豬肉製成，有點辣，刺激味蕾，十分惹味，似乎未見過超市賣這種腸；而薯蓉十分滑溜，幼滑如絲。
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     Spicy ox tongue salad, homemade pickle dressing
    與另一友人share了這個沙律和下面的炒蛋。當這沙律來到時，我心中有個不爽，為什麼是這樣子的牛脷? 大大的牛脷竟然切成細細粒，對我來說有點未夠喉，還是想大大啖地吃。牛脷十分軟腍，雖很細粒，但還是能清楚地嚐到那濃郁的牛味；沙律菜很新鮮，蕃茄質感很爽，鮮甜得很；而這酸酸的沙律汁，吃得份外醒胃，實在是這炎夏的良品。
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     Scrambled egg with Iberico ham, mixed mushrooms, baby green asparagus
    沙律和炒蛋相比之下，我會比較喜歡吃炒蛋。炒蛋炒得超滑溜，看似簡單，但需要一定的技巧才能做到這個效果；當中還有露筍，露筍很脆身，令這滑溜的蛋多了一份口感。而主角黑毛豬火腿實在太惹味，平日多數都是吃軟物的，很少會吃脆身的火腿，這樣吃，才了一份油脂，但那鹹香依然存在，與清淡的炒蛋互相配合。

     
     
     
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     Spicy seafood rice, alioli
    賣相得體，飯粒非常al dente，是我最欣賞的硬度，而且煮得十分透，吸盡了海鮮的精華；這飯是比較辣的，不過是可接受的程度，不過因為辣，才更惹味。而這隻蝦超彈牙，十分新鮮，蜆新鮮無沙，鮮甜軟腍。
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     Crispy skin slow-cooked salmon, green peas puree
    這是友人的主菜，賣相雖然不算特別，但充滿魚香，皮脆肉嫩，皮雖煎乾但亦充滿很多油脂﹛兩者結合時的口感實在很棒；而法邊豆亦很脆。
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     Slow-cooked Iberico pork belly, potato foam, migas
    這是我的主菜。吃過數次西班牙餐，但竟然一次都未吃過最有名的pork belly，因為從前怕肥，看到如此多脂實在不敢吞下，但一生人只活一次，總要吃一次吧。慢煮是我最喜愛的煮法，既健康又好吃，同一款肉，烤比慢煮的致癌率是多很多倍的。這黑豬，看似很肥，但實際上是肥而不膩，因為經過慢煮和那廚具，所以肥豬肉都變得起膠帶黏；而肉質是非常嫩和軟腍，與那脂肪一同吃時更加軟，加上外層十分香口，層次感頗高的。 薯蓉非常幼滑，超級creamy，鹹度不高，與肥豬一同吃味道剛好，與我最愛的大廚出品有得揮。
     
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     Banana-toffe, baileys frappe, greek yogurt foam
    吃完美味的肥豬，甜品時間到了。甜品有兩款選擇，mousse似乎太普通吧，來個banana-toffe吧。香蕉被焦糖包圍著，焦糖味甜度剛好，香蕉熟度很高而不爛，又甜又軟，底層很creamy，頂層的泡泡與底層混合減了不少的膩。整個組合很特別，不過未必人人都喜歡這樣的味道，但我很愛。
    雖說車胎人的指標不可盡信，但這是實至名歸。無論食物味道、服務質素和店內環境，都令我很滿意。食物的份量看似不多，但因為有點膩，所以飽肚感都夠的；食物的味道，是不可否認的好，不過由頭盤到主菜的等候時間比較長，不過相信是因為即點即製，所以久等了，不過好東西，等一等也是值得。價錢方面，午餐$138/位，以這樣的質素，不算貴吧。有機會的話，定必再來；不過下個目標是她的姐姐吧。
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      positioned itself right and well!
      2013-07-08 645 views
      As I sat down, I was told by Dr. N that the last time we visited this premise (back then it was still Mesa 15)(and Princess A was also present) was, according to instagram, 39 weeks ago.  A lot have since then changed in my life (Princess A now engaged!); and much has changed in this same premise as well.  = Numero 15, the young and hip sister branch of Mesa 15, now occupies Mesa 15's old premise on number 15 of Hollywood road (while Mesa 15 has moved to the heart of LKF). Quite a distinct ch
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      As I sat down, I was told by Dr. N that the last time we visited this premise (back then it was still Mesa 15)(and Princess A was also present) was, according to instagram, 39 weeks ago.
       A lot have since then changed in my life (Princess A now engaged!); and much has changed in this same premise as well. 

      =


      Numero 15, the young and hip sister branch of Mesa 15, now occupies Mesa 15's old premise on number 15 of Hollywood road (while Mesa 15 has moved to the heart of LKF). Quite a distinct change of style - louder music, brighter lighting and a more youthful decor with large, colourful comic-style posters stretching across the wall.
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       A simple one page menu presenting to us an alluring range of tapas; signature dishes in shocking red, other delights in black. Compared with the old Mesa 15 menu, we could sense significantly more of an asian influence on the tapas. We were very pleased to find that prices were (excitingly
      ) lower and more accessible than Mesa 15.  

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       Salmon Trio
      We enjoyed the Salmon Trio as our starter. The honey mustard sauce spiked with lemon juice kept the cubed salmon fillet tartar very moist. The citrus and zesty note was refreshing yet delicate and brought out fully the fresh and natural salmon flavour. Just one piece of crispy salmon skin cracker (two please?); very crispy, but light on taste. Topped with beautiful orange salmon roes which popped and injected rich oceanic aroma to the dish. Enjoyable start.


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             Slow-cooked Egg, Chorizo, Mushrooms, Smoked Potato Foam
      I have had many variations of slow-cooked egg with potato foam before; the most recent experience being at The Principal (now that take was unbeatable
      ). Priced at less than half of The Principal's signature dish, but thankfully not only half as tasty. The gorgeous slow-cooked egg sat in the middle of smooth and velvety smoked potato foam. The yolk was perfect-runny and was able to give me the awe effect as I spooned it with satisfaction. The egg, as expected, paired very well with the buttery and fragrant potato foam. Generous amount of spicy chorizo and herbaceous mushrooms on the top, which added more flavours and angles to the dish. Such scumptious comfort food!


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       Ox Tongue Skewer
      Thick ox tongue cubes, in threes, skewered together along a silver stick. The ox tongue was slightly marbled and nicely grilled - chewy (what make ox tongues GOOD!
      ), meaty and just purely satisfying as I washed it down with my glass of red. Served with spicy mojo dip (Note: mojo dips are originated in the Canary Islands and vary in spiciness). This particular one was not very spicy at all, but displayed lovely balance of garlic, paprika and citrus. Very addictive, I dressed my ox tongue with every last bit of the mojo dip on the plate.
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       Iberico Pork Belly Bun
      In my opinion, this dish was just shouting out "fusion fusion fusion". Just look at the bun, that white familiar-looking bun - yes, Chinese steamed buns (Mantou!!
      ). The bun was rightly warm and fluffy, sandwiched between was the most tender slow-cooked pork belly. Oh I loved the kimchi mayo
      ; creamy with a gentle kick of korean spice - a generous amount was applied to both sides of the bun.. drenching the pork belly. A few slices of pickled cucumber were added bringing in hints of vinegary sourness which cut through the fat and lifted you from the savouriness. Nice!


      Note: Mind it, do avoid this dish if you are not okay with a bit of fat (come on it's the belly of a pig!..)... not fun trying to dissect the fat away.. and, to be honest, the beauty of the dish was the nice layers of fat.


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       Crispy Boneless Suckling Pig
      Yes for "boneless", but not really for "crispy". The suckling pig here at Numero 15 was a "12-hour-confit" version. The succelent, falling-apart soft meat paired very well with the sauteed alluringly-sweet apple cubes.
      The syrupy sauce drizzled here and there along the plate were of a spot-on and balanced sweetness level. It was a pity that the skin was not crispy.


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       Wagyu Beef Mini-Burger
      I love burgers; but sometimes one whole big full-blown burger would be too much for me. Thanks to the invention of "mini burgers"!
      And this mini-burger at Numbero 15 was one great execution. Moisture was locked up in the wagyu patty within this bite-size burger. It was rich in flavours and crazily juicy. Mahon cheese is well-known for being buttery sharp; and that goodness was melted over the patty to bring in nice lemony and salty aroma. The mayo added was no ordinary mayo, but mustard mayo which successfully leveled up my taste experience. Love this!

      ...Tapas can be deceiving.
      Small bites, and you end up with many small bites. We were very full by then, but still wanted to end with something sweet. Our pick was churros, but unfortunately, it was sold out already. (oh well, I will save my calories for another time
      )



      It was a pleasant meal. 

      I must admit Mesa 15 served better food (but also with steeper price tags). Nonetheless, I feel that Numero 15 has positioned itself well by distinguishing itself with its own identity (more accessible price, promising food, youthful and playful ambience). It is and will undeniably be attracting its very own fans.

      Time to revisit Mesa 15; and I hope with the same crew =)

      hmm.
      How would you position yourself in your life?
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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