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Introduction
Spices is popular for its diversified and authentic Asian cuisine, tasteful eastern design and delightful garden setting. It was opened in 1987 in the colonial building that replaced the Repulse Bay Hotel and is now known as The Repulse Bay. High ceilings and sweeping arches crown an interior of natural wood and pastel coloured walls, extending outside to a sun-washed patio. It is a perfect venue for casual dining, themed social or business gatherings or just a memorable dinner.Parking is also available.
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Opening Hours
Today
12:00 - 21:30
Mon - Thu
12:00 - 21:30
Fri
12:00 - 22:30
Sat
11:30 - 22:30
Sun
11:30 - 21:30
Public Holiday
11:30 - 21:30
Public Holiday Eve
11:30 - 22:30
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
環境有渡假風情，有好大嘅戶外區。當日坐喺戶外，有一圈圈燈籠圍住，附近頗多外國人，清風送爽，忽然有去咗布吉或者越南渡假嘅感覺。餐廳收費頗貴，冇水供應。椰青都有都要$98。食物質素屬於正常，主要係食環境同風味。烤雞凱撒沙律：烤雞係印度烤雞香料嗰種味道。沙律撈埋烤雞一齊，就會多咗一陣淡淡印度香料嘅味道，但唔算overpower，整體味道okay。芝士烤餅，蒜蓉烤餅：烤餅應該係全晚最好食嘅食物。個餅皮烤得又鬆柔軟。芝士味係鬆軟嘅外皮中間夾住煙靭嘅芝士，就算唔使點咖喱汁都已經非常好味。蒜蓉味就覺得可以再濃烈啲，但係都算香口。👌🏼和牛沙嗲：唔係好食到和牛嘅感覺，不過牛肉都幾嫩滑，撈埋沙嗲醬都惹味。Overall牛肉質地好過平時一般嘅質素，但係又未至於真係和牛果種嫩滑或者油甘香味。紅咖喱荔枝烤鴨 - 味道溫和香甜唔辣，鴨肉份量ok, 好味。❌蒜椒炒雞：點嗰陣以為係烤雞或炒雞，嚟到先知係炸雞塊。炸得唔掂，得個皮冇咩肉。唔推介。👌🏼豬頸肉：正常水平。環境： ★★★★★ 食物： ★★★★☆ 性價比： ★★☆☆☆ 推介度： ★★★☆☆
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今日係同女友補祝七夕嘅日子.之前有睇到啲介紹嘅食物但睇menu隨心點左幾道菜食：拼盤，炒雜菜，同冬蔭海鮮煲.（排名不分先後）首先，個拼盤相當貼心，唔同嘅食物都有唔嘅醬配，岩哂想試唔同食物嘅人，為食客嘅味蕾帶尼唔同層次嘅刺激.到個炒雜菜嘅時候剛好係清清地可以為之前食嘅酸酸辣辣中和翻，雜菜種類豐富，帶尼營養價值之餘都相當有口感.最後食嘅冬蔭海鮮煲，不得不提係用料好足，冬蔭湯底好飲，湯份量唔多，但配上海鮮又唔會話唔夠食，個煲整體而言係海鮮靚，湯好飲，仲有個細節位讚下，係個豆卜索哂啲湯，相當惹味！全程都會點著個爐慶住個湯，唔怕飲唔到熱嘅湯，到滾起嘅時候，侍應都會好貼心咁協助拎起啲料，令啲湯唔會彈出來！到飲品今次叫左杯blue ocean,甜甜咁嘅mocktail岩哂同女仔飲！自己叫嘅dirty xxx個杯都好靚，係味道飲落就有啲似咳藥水…
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淺水灣酒店，位處南區，多年來仍然維持著美不勝收的風景，慶生宴特意到來酒店的泰國餐廳懷緬一番！由雞肉沙嗲、和牛沙嗲、蝦餅、咖哩角以及蝦片組合而成的香辣軒雜錦拼盤，落單後不久經已呈上。肉串沙嗲肉感豐盈，雞肉比牛肉更嫩，沙嗲醬調得適宜，沒有過重的花生味。蝦餅酥脆爽彈，跟蝦片同樣蝦味極濃。咖哩角乃雜菜做餡，主力為薯仔粒，咖哩很香，酥皮亦薄，好感動！大的酥炸椒鹽軟殼蟹一客三隻，大到不得了！酥皮完全不油，蟹肉甚多，柔嫩豐厚，蘸些甜甜的點醬，是一級的享受！印度咖哩煮羊肉似乎細細兜，但其實內藏勁多羊肉，上置的三角烚蛋較為奇怪。羊肉腍中帶嚼勁，惜咖哩調味稍嫌過鹹，跟上的飯亦奇硬無比。看著由真正的印度人泡製的印度蒜蓉薄餅，餅身非常之厚，僅帶少少蒜味，略為油膩。環境寫意舒適，坐一整個下午都不為過！
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專登入嚟淺水灣食飯，第一次嚟香辣軒，望一望餐牌，發現原來佢同淺水灣其他餐廳價錢差唔多，我一開初以為佢會喺酒店價錢，所以有啲驚喜嘢食叫咗butter chicken同埋芝士naan，咁啱做緊越南美食推廣，叫咗個炸越南春卷，另外仲有個招牌蟹肉柚子沙律，嘢飲就要咗佢推薦嘅菠蘿橙汁先講個butter chicken，好多舊雞，而且個汁整得好滑，有好香嘅蕃茄味，芝士naan芝士份量好多，不過我就略嫌佢烤唔夠得香同埋好油另外柚子沙律好清新，啲柚子好甜，但係蟹肉真係得好少越南春卷有啲驚喜，佢入面係有肉嘅，即叫即炸，食落唔會覺得好油個菠蘿橙汁就非常普通，而且要一百蚊一杯我覺得有啲唔係好值得飲
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After discovering Spices (and The Verandah) at The Repulse Bay, trips to the South Side have become even more effortless. The ambience, authentic food and friendly service makes this the place for a meal whether on a beach day or just driving here for a city getaway in winter.You can’t go wrong with any dish on the menu, simply choose something that suits your taste!Favorites include the green papaya salad, spicy minced chicken with herbs, pad Thai, butter chicken with plain naan, nasi goreng.
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