品 (Closed)

原來已經第二年到PIIN 除夕到數.不同的是現在Chef team是由Tate團隊主理的法式料理. 九道菜全部精心處理,其中也有似曾相識,好像之前的名物雪茄鴨2.0用了松下蟹肉味道清新又香口,雲霧鮑魚改革成法式日本鮮鮑.最驚喜就是法式酸菜魚,廚師用上日本蜜柑鯛配酸菜魚湯,席上各人都讚不絕口,連湯都一起乾了.甜品之一番茄炒蛋雪糕創意天馬行空,又吃得開心,今晚wine pairing選擇是店方精心挑選, 加上除夕節日氣氛全店觥籌交錯. 感恩永遠不會多,美酒佳餚這裏不會少.

2021年 踏入11月，遇上食神！開心！香港旅遊發展局聯同約150家餐廳，推出 Travel by Palate，日期為11月1日 ~ 11月30日，這１檔預訂了14家餐廳，第８站：中環石板街高端中菜 品298元/位 精選午餐，包括以下的：#蒜泥白肉萵苣卷：蒜泥白肉好不好吃，醬汁很關鍵，這個蒜蓉、陳醋、辣椒、醬油、糖的比例，拿揑得很好！加萵苣是很聰明的撘配，吃完３件都不覺油膩！#百花釀蟹拑：我超喜歡吃釀蟹拑，花膠彈牙，店員說加了花膠，但我吃不出有。#生炒臘味糯米飯：份量很足！不夠乾身，不似生炒似用電飯煲煮的。#薑茶湯圓：薑味濃郁，驅寒暖胃，剛好這幾天降溫，讚！

Booked a birthday lunch here. Was told that three of the normal lunch choices was unavailable so decided to go for the more expensive executive lunch set where it was an appetiser, soup, fried rice and dessert. The appetiser was okay, but the soup was bland, the rice is just fried rice and not paired with any real mains and the dessert is bite size. There was no acknowledgement for the bday celebration either. Not worth the price especially when there are so many better options close by. Needles

遲了到餐廳，原來餐廳三點半休息，但店員都耐心接待，春卷是即炸，很有創意，下面醬汁是醬油及麻醬，牛河用了和牛，很有獲氣，不輸大排檔，椰汁糕是熱辣辣的，整餐很滿意！

品味粵菜 👍🏻 朋友生日飯，我地一行4人，每款菜式叫2-4碟，因為每碟都係細細碟，大約係一人分量左右，好似依款duck cigar咁就要一人一個，其餘我地就每款兩碟，大約試左8款菜豚肉👍🏻牛👍🏻所有菜都好好味 除左依款蝦就好似冇乜特別

朋友為我預備了手摘明前龍井，咁有心，呢餐當然係我嘅。大家都決定吃便當，朋友選了angus beef陳村粉，應該係高級版干炒牛河，牛肉非常juicy, 一點也不過火喉，洋蔥好甜。如果需要辣醬可以問店家，但襯紅酒的話就不建議加辣醬了。我選了鮑魚花膠撈飯，味道不錯但不算很驚喜。便當模式放湯羹，用湯匙不好拿，而且用個膠便當盒放這個菜式，唔係好襯。不過個蛋炒飯做得幾好！每個便當都有蛋、漬物，炒菜和炸物，全部都不錯，朋友非常欣賞個炒菜，吃光光。這種炒菜是家傭做不到的，要有小炒王的功力。當然，爐具配合也很重要，家用式的爐具火力有限，所以朋友那麽捧場很合理。我則愛漬物，味道剛好不是死酸，有驚喜。朋友加了個蛋白杏仁茶，我沒試，朋友說ok啦！我不好甜，叫了杯紅酒和朋友聊天。喝什麼，由店家推介。來這兒喝酒的好處是可以很放心的把自己的口味喜好和預算告訴店家，由他們安排。這兒的藏酒量多，店家紅酒知識豐富，一定可以幫你揀到合適的。店家招呼親切，加上這兒有大大張枱吃飯，很寫意。

With cash handout from the government, it’s time to treat ourselves some comfort food!🤭🤭 This afternoon we headed to Central District for their delicacies and comfy environment.😌😌 Take a step into the restaurant and it immediately gives off a minimalistic and cosy feeling. It has a huge bar filled with all kinds of wine. Seats are comfortable with outdoor seating choices, perfect for a relaxing afternoon- tasting food, enjoying the view and chitchatting. The place was full but not overcrowded. W

It was a really pleasant Chinese Restaurant. Located at the 2nd floor of H code, I was first impressed by its contemporary design. Unlike those traditional Chinese restaurants, its design was similar to a wine bar with warm and dim lighting to set the ambience of the space. When getting inside, you would soon be caught by the whiskies and fine wines on display. It is pretty spacious. All these stings gave me a feeling of high-class and relaxing. The staffs here were enthusiastic. After getting y

Lucas今日去中環返工嘅朋友，想搵一個坐得舒服又有好野食嘅地方，就上左黎試下「品」嚐午餐！我哋大家都加咗錢飲呢度嘅燉湯，隻碗都非常精緻，味道濃郁，非常足料！我就叫原隻鮑魚花膠撈飯，驟眼睇都已經有好幾隻鮑魚係入邊，性價比好高！食得出個鮑魚係有濃湯煮成，非常入味，而且好煙韌！鮑魚汁入邊仲有唔少花膠，呢個豪華便當真係好好食！朋友叫左品味海蝦炒手打魚麵，個面煙韌好味！佢哋嘅雞翼炸到岩岩好，好惹味！最後飲埋杯靚茶先走，我點左雲南11年普洱茶，茶味清香消滯，為呢一頓午餐畫上完美嘅句號。

We chose this restaurant as we heard about their vast wine collection which was indeed very impressive. The sommelier suggested we try this wine from their own vineyard. Upon the first sip, it was very sour but eventually, it actually became very delicious with the food, so we also ordered their white wine of the same vineyard. This was a very original dish (it's their version of crispy duck in a cigar-like shape) Their honey glazed eel was tantalising The XO scallops were very flavourful and pl

係中環返工，同事高度推介去食一間性價比超高嘅餐廳，set lunch每位只要$128起，有 一盅鮑魚海底椰燉湯、一個主菜、每人一壺中國茶。啲侍應好專業，每上一樣野都會介紹，仲會keep住主動加茶，服務一流。首先上左每人一壺茶，侍應先倒滿一杯，話差唔多飲晒先加熱水，唔好浸住啲茶葉。跟住上左個燉湯，真係超級好飲，個湯好甜，真材實料，湯內有兩塊鮑片，煲完湯味道都仲好濃郁，超正！主菜叫左海蝦炒手打魚麵，真係海蝦，炒得啱啱好，好爽口，由於係海蝦，蝦味比較濃同甜，冇揀錯。第二個叫左原隻鮑魚花膠撈飯，鮑魚唔大隻，但火喉控制得好好，最精彩係個汁，我可以用啲汁撈幾碗飯，個汁嘅味道好豐富、有層次，應該係雞汁底，用海鮮淆湯底，冇用味精（我會知，因為對味精敏感），好濃郁，有深度嘅味道。每個主菜都有伴碟，個炸蝦丸好好食，夠彈牙爽口，外層包左芝麻，香味提升。總括黎講，百幾蚊食到5星級酒店嘅服務及食物水準真係好超值，已經約好其他同事要快啲再去食。

中環要搵個坐得舒服嘅地方lunch meeting除咗酒店，呢間餐廳係我近排突破性嘅發現，之前有同事介紹過我來呢度Happy Hour，坐得好舒服，發現原來呢度竟然有lunch，價錢仲係百幾蚊，所以近排同啲同事或者同客嚟呢度lunch meeting，個個都話我選擇得好好。Lunch set 好多款都係中西合璧嘅配搭菜色，我覺得冇淨係食西餐咁拘謹， lunch又唔會飲酒變咗喺度飲茶，呢度茶嘅味道好清新而且好嚴格，中菜會有少少油膩配埋茶一齊食，真係very good。我叫咗個和牛炒陳村粉，其實即係類似乾炒牛河，但用料高級左，同唔會好油，日式便當形式上枱，配埋不同配菜，南乳雞亦好香，蝦丸好彈牙，連菜都好鮮甜。同事食左鮮蝦炒魚麵，鮮蝦無穀，食得好方便，魚麵淡淡鮮甜，彈牙有口感，好味。是日靚湯只係加$25，每次來必點，今試係淮山海底椰燉湯，真材實料，好濃味超好飲。

今日難得放假，同朋友去完大館玩，見夠鐘食lunch就行左去附近嘅h code ’品’諗住食餐好嘅。當日天氣都非常炎熱，店員好快手係我哋坐低一刻已經幫我哋準備咗2杯冰水降一降暑氣，幾貼心。由於疫情關係，餐廳都準備左酒精搓手液，毛巾同紙巾俾我哋清潔雙手同放口罩。個人涼返之後先發現佢哋有好多種類嘅酒做decor , 原來佢哋平時夜晚係食wine pairing 嘅菜式，不過當日食lunch就有bento menu ，於是就叫左品味海蝦炒手打魚麵 同 原隻鮑魚花膠撈飯。佢哋每個便當餐都會附送一款茶，經過店員嘅介紹，我哋選擇左白茶同綠茶，另外仲加左$25要左個燉湯。白茶係用左雲南2019年月光白芽茶葉，聞落味道唔係太突出，第一泡茶係相對柔和，越飲就會越有陣木香味，頗有層次感。至於朋友嘅綠茶係採用四川嘅香片,一沖出嚟就已經有陣陣嘅茉莉香，飲落清香而不澀。店員為左避免茶葉因浸泡得太耐而變苦澀，每次只會沖一杯茶嘅份量。我係飲得比較多水嘅人，原本好驚尷尬，要係咁麻煩店員加水，但係店員都相當細心，會留意我哋幾時飲完，預早少少幫我哋沖定浸定茶葉，等我哋唔洗尷尬叫加水。要加分！當日嘅燉湯係准山海底椰鮑魚湯，味

難得今日lunch有多啲時間，就同啲同事食餐好嘅慢慢嘆， 中環H Code大廈內的「品」葡萄酒餐廳原來係米芝蓮指南嘅推介食店，主打我比較鍾意嘅中式粵菜，而且有好多好吸引嘅酒品，如果鍾意酒嘅話我諗呢間都係一定要試！除咗晚市時段之外，午市竟然都可以做到幾個Course嘅tasting menu，一於試一試佢啦！雲霧鮑魚用南非鮮鮑，配上酸梅及白酒等食材煮製成梅汁，下面就有啲乾冰，效果係會倒入玫瑰茉莉花茶，令到視覺好似騰雲駕霧，但係同時亦可以聞到一啲清新嘅香味。鮑魚已經設成一片片，師傅刀工了得，打直切落去但係根本睇唔出破綻！ 滋補鮮甜是日燉湯，係蟲草花椰子燉鮑魚，睇落去好清新沒有油，飲落去原來都幾香。無骨炸子雞呢個我都真心推薦，佢裏面啲雞肉係經慢煮嘅雞胸肉，用咗比較高質素嘅薑蔥油調味，香脆雞皮仲有麥芽糖香，加上炸魚片薄脆 放喺底部，肉夾中間，皮放在上面，多重口感滋味，特別而且好吃。 安格斯牛肉炒陳村粉個牛肉質素真心好，好香，而且整體好夠味，陳村粉嘅口感就介乎河粉和腸粉之間。甜品芒果夜明珠，入面有好清新嘅芒果西米露，大粒細粒都有，口感好特別，加上椰子忌廉及蘭香籽，無論口感還是香味都是一流。加$2

I have ordered the executive 5-course set lunch. The first appretier is cold abalone in smoke with plum sauce.The abalone is presented in smoky style with dry ice. Staff poured the tea into the dish and the smoke came out. The visual effect is very eye catching. The abalone is cut in slides, it is easy for eating. The abalone texture is quite springy and fresh! The plum sauce is in good match with the abalone. Next would be the seasonal soup. Ingredients include abalone, coconut andcordyceps flo