Sift Dessert Bar (Closed)

A very nicely decorated place with an open space at its back. The usual dark teak wood + white (probably orange base) + a few steel plates. Lighting is carefully designed to create a warm & mkae-you-stay-long feel. The whole space was filled with candles on its floor (those that give a pleasant scent, vanilla cud be). They serve wine as well as desserts. One can sit at the bar table to watch them in preparation the dishes.So what abt its desserts? While charging u like $80 a dish, they del

一對不愛甜品的組合,竟然一同上Sift."不如去Sift試下."這番說話出自E小姐口中,聽到簡直震憾.幾有性格的女生,也有想甜美一下的時候.晚飯時間前往,自然沒有人,甜品當飯吃,完全不能接受.可是我倆一早已經吃罷晚飯,撇除時間上的問題,也是理所當然.純屬"賊佬試沙煲",小弟只要杯Ice Chocolate.E小姐的Chocolate Fantasie,即是朱古力四味.有Napoleon,Brulee,Tart同Sorbet.兩個人坐吧檯,看著店員弄著甜品,如果同伴是甜品痴,一定開心死,但兩個也是非甜品迷,不以為然.朱古力四味用長碟盛上,賣相別致.先吃個拿破崙,香脆但味道略淡,Brulee質感細滑而不sticky,朱古力味濃厚,由甜到微苦,很有層次.Tart只有面頭的焦糖甜味,下面的朱古力反而沒有甚麼味道.雪芭本來的作用,是用來清洗味蕾,如今朱古力味的雪芭,只有錦上添花之效.小弟杯Ice Chocolate,面頭打到起泡,朱古力味不算特濃,但同Brulee異曲同工,味道細滑得來亦有層次感.店方奉上的檸檬溫水,同朱古力甜品實在是極有智慧的配搭.一道甜味之後,飲一啖檸檬水,有清味蕾之效用.對

There are plenty of local dessert places in Hong Kong serving traditional Chinese/Cantonese desserts such as sweet dumplings, as well as more 'adventurous' ones like those at Hui Lau Shan.But a food outlet that only offers "western" style desserts (by "western" I mean French-based, even if it's contemp cuisine), that's unheard of. Until Sift came along.It received a smattering of press when it first opened (last year??) and apparently the owner and chef was trained in NY - where dessert bars ind

7月7日晚上一行4人口痕痕想食甜品，就來到這間隱世小店，一睇menu都有d覺得貴左d..不過食落又覺得值返呢個價!我叫左個chocolate 唔知乜好朱古力味.幾正!有酒店水準! 途中有警察入黎差牌..但待應對警察既態度都好好哈哈問佢地入唔入水~服務態度好,無其他人講到咁差wow=0=..

之前聽都未聽過呢間0野, 但我個食神fd大力推薦,佢\仲講0左少少background about the owner...好似幾堅咁.我0岩0岩睇返openrice對sift0既comment,嘩!個owner果然有attitude! 我估我尋晚去時見到0個個係佢\. 但佢\完全冇乜問題.佢\尚算有禮,仲有幫我0地fill water. 其他waitress亦有禮.但係有個小問題.我0地3個女仔去,佢\叫我0地坐bar,居然佢\arrange我0地3個平排坐.諗都諗到啦.平排3個人點傾計呀?!講返食物,其實要同我個食神fd講對唔住, 因為其實我唔甜,亦都對西式甜品完全冇感覺.所以我唔覺得0的dessert特別好味/唔好味.不過個presentation唔錯.值得一讚個terrace..整得幾靚.以為坐出面會熱爆,但開\"恆\"風扇居然又幾涼,似自然風feel...整體感覺好多過唔好.

Went there last week. Though I had already heard about a lot of bad comments (expensive, terrible attitute of waitress/owner), I still went there just because I was nearby and my friend said she would like to have a rest for drink. And.... I'm also curious of how "bad" it is.I don't want to mention the details because I feel too stupid already to write it out as I do not want to sound/look as stupid as the owner (I think she's the owner) there. Food is okay, no surprise but expensive.This is the

服務態度- 令人不安. 無禮貌, 唔似做生意囉. 食物就麻麻, 貴唔緊要, but not worth at all.

又一晴朗的下午。Banana Caramel Trifle with banana brulee, caramel crunch 儼如一件鑲滿寶石的藝術品：「大」至薄薄的saffron cake slice，細至一粒粒脆脆、再掃了層薄薄焦糖的caramel crunch，弄得仔細，來得細緻，十分嚴謹同有誠意。鍾意個brulee creamy 得來又唔sticky，香蕉、焦糖的甜味、香味balance；唯一餘悸的，是旁邊的香蕉片本身有點生，加上大蕉本身的texture，同上面調過、比較軟而唔屬chewy 既焦糖有點撞（個人覺得如果焦糖可以cripsy 一點就perfect）。後悔沒要dessert wine：這裡的stickies 多兼落重本，而white 只得三款兼全線New World。

昨晚知道友人未飽,來這裡(雖然我已第3次來),叫:1)banana carmel trifle-waitress建議先食這款因比較無咁甜-有pineapple caramel trifle, pineapple brulee同crunch caramel-主打是1杯pineapple brulee的物體,有香蕉片,sponge cake還有d相信是cream狀的caramel-可以啦2)maple mascarpone cheese cake with walnut shortbread-之前食過,今次好似重芝士味,亦實,甜。與友人覺得有toffee味,令我倆聯想到兒時的花佳朱古力,不過對此味都沒好感-普通-唯一無變是presentation擺得好靚,service好體貼-今趟第1次晚上坐外面(如網友張相),大部份時間只得我這檯獨霸全個外園,好relax,好舒服,絕對是chit chat的好地方

第二次來，上次坐terrace，今次坐可以觀賞甜品裝飾過程的bar枱。對甜品製作亳無認識的男友來說，bar枱無疑是一場真人show，有趣得很，所以如果大家有機會來Sift，不妨考慮坐坐bar枱，唔錯架！男友的哥哥點了Strawberry Fantasy，由美國入口的士多啤梨超鮮甜，酥皮脆卜卜，單看表情，哥哥應該頗滿意。士多啤梨panna cotta就一般，甜甜的奶凍，無特別。我和男友share了一份熱情果撻，撻皮一點也不脆，熱情果餡質感有點像中式的腕豆黃，酸酸的味道，立立的口感，我不喜歡，男友反而OK，因為夠酸。伴碟的raspberry sorbet沒上次幼滑，塾在sorbet底下的黑朱古力mousse味道太苦，與帶酸的sorbet同吃亦覺苦。Service好，環境靚，跟男友笑言，Sift的bar枱是討好和接近心儀女孩子的絕佳地方。

上個星我的3位好朋友們為我攪咗一個cozy bridal shower. 本來開開心心,点知比E間餐廳ruin晒. 佢哋無理取鬧的程道令到我一頭霧水,奇怪的程度有如見鬼…請問有冇人試過比咗requirement訂位,餐廳應承咗,做吾到又吾認應承過,訂位嗰個只係同間餐廳理論都冇發皮氣,仲竟然比人壞恨在心…..我朋友打電話去訂位時已要求訂一個private空間, 餐廳說有一個室外terrace但不能訂坐.在我朋友再三詢問可不可以訂整個地方由4-6時希望可以confirm booking給我們後,負責訂坐的小姐說要問過boss才可以confirm. 之後這餐廳覆電話給我朋友時說”ok”. 但當日我們去到時發覺巳有2枱人在Terrace,還說沒有應承預留位置給我們,推說是misunderstanding就算. 由於當日是一個開開心心的日子,大家便算了繼續在Terrace和其他guests share 個地方,還歡天喜地叫了3個desert 4杯飲品在聊天. (要emphasis3個desert 4杯飲品是有原因的,請大家往後一路看一路平吓理...) 當我們以為事情己經解決,但原來有人懷恨在心,

蓮香一局，食物令人大失所望，於是由朋友帶路，轉戰一直很想去的Sift食甜品。我們一行九人殺入Sift，waitress見狀，立即用了五分鐘去預備室外terrace給我們。Terrace出奇漂亮，帶有點點Bali風情，眾人都滿意。值得一試:Sift Chocolate Cake ($60)，甜度適中的朱古力慕士蛋糕，雖不是dark chocolate，但可可味都算濃郁，配以牛油脆脆同吃，加上artsy賣相，大家都讚好。這裡的Molten Chocolate Cake ($64)都唔錯，雖然molten效果不太顯注，但可可味持濃，微苦，啱哂喜歡黑朱古力的我。可以一試：Cherry Napoleon ($68)，好薄，亦非常脆，稍欠了些千層酥應有的層次感，道裡的，吃落有點像春卷皮。Cherry用酒略醃，不會過淋，中間的custard沒太大驚喜。Cheese Cake ($68)，質感界乎heavy和light中間，我覺得好甜，朋友們話OK。Banana Caramel Trifle ($64)，伴碟的焦糖香蕉片比主角吸引，主角是一杯mousse狀物體，食完都唔知係乜。可以不試：Strawbe

Relatively expensive ($60-90 per dessert) but being the first dedicated dessert restaurant, does a good job: thoughtful menu and fresh ingredients prepared with care. Cherry napoleon refreshing. fresh halved cherries (none of that boiled-to-deathness) on custard and 2 delicate pastry squares. Chocolate cake rich, dark, as expected. Slightly dry but nonetheless still good. Cheesecake (was it ricotta or mascarpone?) rather good. Companions did not like it, but I quite enjoyed the mascarpone's adde

又與食友傾國家大事，是上次Brunch Club的原班人馬，地點選擇宜取斯文一點的。之前幾想來試，都因為這裡休息而不能成事，是日就正好趁機來一試。簡單的佈置，配以輕音樂，本坐在店外的位置，但是晚熱了一點，就搬去了裡面的四人檯。環境很不錯。除了我及年青食友外，店內所有人等連主理人，清一色是女士，儼如女士之夜，相當soft。餐牌以甜品及各式飲品為主，也有紅白酒的供應。咖啡機壞了，不能點加壓的，就要了一壺French Press的咖啡，甜品就要了招牌朱古力蛋糕Sift Chocolate Cake。已一早聞說這裡主理人的來頭，但坦白講，我們吃東西是要「吃」的，是用心去感受的，而不是靠用手指數星的。這裡無論甜品及飲品，賣相都幾精緻，有心思。隨那個French Coffee Press而來的，還有一個小漏斗，提醒客人咖啡粉可要泡滿三分鐘才好動手。咖啡微酸，幾香濃，算不錯。附上的只是包裝黃糖及花奶，普通了一點，幸好我慣了不下糖奶的；朱古力蛋糕是凍的，放在長型碟上，亦用朱古力漿劃了長紋，灑上薄脆，幾得意。朱古力蛋糕夠濃味，幾香甜，卻欠缺了一點朱古力獨有的苦味。吃落還有榛子的味道，配上薄脆，都算交到功

I heard a lot about Sift so I tried it out with my friend... the outdoor area was very comfortable with bamboo, candles and white umbrellas...We ordered the signature Sift chocolate cake - it was definitely very chocolately but it reminded me of a slightly inferior version of the 'mozart' cake at the Shangri-la cake shop...Next we had the apple tart - i was surprised to find they had shaved ice made out of apple juice which went very well with the tart. However - the cinnamon ice-cream sounds be