Twyst (Closed)

Came at 1230 for lunch. quite a popular place but not too crowded. We chose the set lunch.My wife had the anitpasti platter, snail chowder and kubota pork.I had the waldorf salad, snail chowder, and steak.Antipasti - The soft shell crab with tartar sauce and the omelete were good. The melon with parma ham was not bad but ordinary. The snail chowder was tasty. Although creamy and quite a bit heavy, the snail taste came through.The pork was nicely cooked. The bread crumbs and dried fruit on top pr

一直都好鐘意去呢度食lunch..因為呢度既lunch set可以滿足哂我全部既願望就係有齊頭盤，湯，主菜，甜品同drinks而且價錢，食物質數都好吸引我;P首先頭盤，叫左呢個有三款既東東，左手邊果個toast,上面加左啲有小小wasabi既sauce,幾醒胃中間Parma ham, my favorite 右手邊果個菜roll, 熱辣辣入口，好正食完頭盤飲個湯，今日係mushroom soup..味道都幾rich and creamy Main Course: 嗌左個鱸魚配蕃茄湯，清清地，又幾特別最後甜品有Chocolate mousse cake同西瓜平時我唔係好食mousse cake，但呢度既mousse cake 好味到我食哂。。朱古力果濃得來又唔'流'So nice !!I will be back again !!

之前睇食評後，就好想試！難得有人陪，我終於食到喇！不得不提，未corkage 真的好吸引！我叫咗個3 course set, 友人叫咗4 course!! 頭盤沙律，一貫酒店水準！2nd course, 龍蝦湯！夠熱夠濃，但好似太creamy 了！飲到有D飽！Main course 西冷牛，medium rare juicy 有口感！但因為已經半飽，所以食唔曬！其實成餐飯不過不失！但友人的today special 黑毛豬有點怪，不是豬肉口感差，而是那些香料同豬肉唔夾！攪到食落好怪！所以友人食到一半都放棄了！總括而言，還是一間好食的西餐廳！

朝早返工困lft, 午餐食返餐好定驚Menu麵包好軟加上番茄好好食法式春卷唔錯，鴨肝酱好厚，薯仔普通沙津雜菜好新鲜鴨胸加温泉蛋賣相一流，味道都好好，鸭胸夠淋正磨菇湯夠濃好飲春雞肉滑牛肉有三少塊，煮得剛好/有肉汁正甜品Tiramisu有少少酒味非常唔錯,其它两樣普通好多餐廳一係頭盤or湯，甜品又要加錢，呢到一個價錢食齊正呀

Twyst是位於上環的一間樓上意大利餐廳, 有酒店西餐的質素, 但價錢就比起來較平易近人, 所以成為了我的心水之一。一坐低便奉上canapes，Parma ham哈蜜瓜麵包同吞拿魚麵包之後Welcome bread的質素頗高,夠香軟,而配包的蕃茄粒清新鮮甜Daily special seafood - 澳洲生蠔、牡丹蝦刺身、翡翠螺，yummy! 前兩樣好味就必然，估不到連翡翠螺也可以這樣鮮甜，打破了我一向對翡翠螺的偏見釀蟹蓋，誇張說句，整隻蟹的肉也釀進去了, 很爽呀! 比起Lawry's那些大扒房的有過之而無不及左邊龍蝦湯, 右邊是凍蕃茄湯配春卷、炸粟米, 兩個湯達至水準, 但不出色, 我對西湯的要求頗高的Main course-牛肉，左邊是煎，右邊是用煙肉包着煎，tender又juicy, 由於本身牛肉靚，肉味香濃，所以喜愛左邊多些Main course-羊肉配雞肝mousse，超正！羊肉味非常香濃，有應有的羊羶味, 而雞肝mousse的甘香味和羊肉味配到不得了, 有互相提味之效, haha 又發現多一對朋友仔了Daily special desert-Chocolate cake,

As I had to spend a week in Barbados, my girlfriend and her sister organize a dinner for my return. So here we are, Saturday night, my sister's girlfriend and her husband with their adorable daughter, and my girlfriend and I. They made a reservation and requested a round table (the only one i could see actually). when we arrived, the table was ready, and we were directed to it immediately. the restaurant was not busy and did not get busy throughout the evening. the service was pleasant and profe

可惡的假日!!!! 本來打算不用返工,但公司要返去"執手尾"..只好同家人去上環食lunch ,方便我返工^.^之後找到一間叫 twyst 的餐廳用膳, 先講講個環境, 外邊是香港大多數的樓景, 無咩特別..之後問有什麼特別推介. 個waiter 推介了Lamb Shark , Short Rib , Crab Meat au Gratin , Sea bass..之後點了5個set lunch+2個Crab Meat au Gratin...... (用膳時間...由於無咩點影相.所以好難形容食物個樣. 不過 可以提提, Crab Meat au Gratin既蟹肉極度鮮味!! 難怪個waiter 說是皇牌菜! , Lamb Shark 夠大件,夠諗身..) 由於要趕時間返工, 我叫waiter 先上哂我果份SET LUNCH.同上埋餐飲..之後埋單....埋單後個WAITER拎左杯Lemon TEA.過來, 我 : " 我地齊哂餐飲了." 個waiter 話: " 呢杯係請你囡囡飲的"..果陣的感覺好窩心.(難以用文字形容)....之後同老婆,囡囡抱抱...夠鐘要返工了 .

Crab Meat au Gratin (+HKD60)，體積小，卻五臟俱全，蟹肉成份高達 99%，吃起來實在鮮甜；cream sauce 香滑不過杰，芝士份量恰當，吃起來香口，卻又不會搶去蟹肉本身的鮮甜，超好吃！大力推介！

2 years ago I brought my running team here for a celebration dinner. Despite a really good meal and enjoyable evening, I never came back until tonight. I guess there are just too many options serving similar dishes in this town. Just within the Pemberton alone, there are Bonheur, Fusion, La Parole, each keeping the others on their toes.What I like about Twyst is the slight finesse over the others. The environment is slightly better than say, Bonheur, which is too dark, too noisy for me. The

好的開始就是成功了一半，反過來理解，餘下的一半還是有機會失敗。笑我悲觀？好，給大家做個見證。湯，滿是新鮮番茄味，酸味剛好，足夠勾起食慾。幾個前菜 (Escargot in Filo Rose, Smoked Clam & Avocado Tartar, Parma Ham Melon)，賣相精緻，當中又以 Smoked Clam & Avocado Tartar 味道最佳 (可能因為偏愛Avocado)。這個開始夠好了吧。之後的steak(牛扒)就馬上出事。甚麼事？還是一般餐廳老問題：點了五成熟，來的明顯至少七成。相反，同事明明點了七成，收到的卻更像五成熟。究竟是錯誤的時間(烹調時間)，還是錯誤的空間(牛扒調亂送上)。結果反正都是資源錯配。說七成熟牛扒不好吃，當然不公允。「不是你不夠好，只是你不適合我(或者我不適合你)」，想起這句老話。也許是EQ(Emotion Quotient 或者 Eating Quotient)不足，心情略受影響，之後的甜品、咖啡都迷迷糊糊吃過，無甚印象。可惜。

柏廷坊不嬲都係食lunch嘅好選擇，一來近公司，二來幾間都有翻咁上下水準，三來環境都ok唔會太嘈。而今日lunch就去咗Twyst食…一開始上咗麵包跟埋個番茄Dip，D麵包好軟身，同個Dip好配合…個Dip食落有少少似用fresh tomatoes加sun dried tomatoes 加olive oil嘅味道。 Appetizer揀咗mushroom crepe, tiger prawn with mango, smoked duck breast with asparagus。好鍾意個mushroom crepe，塊crepe真係好軟(呀，其實點樣可以做到咁薄、咁軟、又唔會穿嘅crepe呢？？？)…tiger prawn比相像中細隻…smoked duck breast就無乜驚喜…到個湯…Tomato Soup…我本人覺得太酸啦…Main course揀咗Lamb Chop，好林又唔太so，而且肉味好新鮮，可惜佢哋竟然無steak knife，所以骨嘅邊、中間、骨背都食唔到，直係浪費，因為通常D部位係好好食ga嘛…而伴碟D mashed potato好香牛油味，但就咸咗少到咗

Openrice主辦的活動，參加的次數不多，這次只是第二次。場地不難找，到達的時候人不多，大多為工作人員在做準備工作。活動開始前可以先裝飾一下大會派發的發泡膠球，當大部份人都到達之後，晚飯便正式開始了。晚飯未開始前，桌上放了一碟蕃茄配沙沙醬。味道沒甚特別，而且蕃茄好像放久了，還是讓它安頓在桌上好了。接著餐廳的人員便講述一下今晚的餐單，又簡單地介紹了每一道菜式。前菜送上之前，先來一些麵包。對麵包的認識不多，所以不能道出其正確的名字。蒜蓉包烘得十分金黃，加上麵包邊帶脆口，蒜蓉又夠多，不錯。接著是一款像法包的麵包，麵包很鬆軟，不過味道似乎比較清淡。最後一款是又薄又脆的麵包條，口味剛好合我心意，既脆且帶點麵粉香。Slow cook Salmon with Sea Urchin & Salmon Roe, Miso & Ginger Sauce, slow cook即是以較低溫(餐廳表示選用六十度)用橄欖油浸泡挪威三文魚，放入焗爐焗二十分鐘。這樣的煮法可以令肉質更嫩滑，水份豐潤。果然，三文魚的肉質很嫩滑，而且表面的海贍和三文魚籽能帶起整道菜的鮮甜。不過由麵豉和薑做成的汁似乎在此道菜中不能有很大的

回顧2010年的首個Christmas Party,就是參與Openrice舉辦的"Openrice「圓」美演繹聖誕夜".講真,不是openrice今次舉辦的地點是在-Twyst,我這一個大鄉里真的不懂有這一間西餐廳.今晚,便是我首次來到見識一下吧!入到"Twyst",就見了很多openrice會員已坐下來正在為其中一個game把小雪人添上色彩,但沒有美術天份的我,都是放棄這一個遊戲了,和朋友坐下來一邊品嚐一下Twyst為我們挑選的美酒,一邊便試試放在桌子上一盆盆的麵包.麵包也有分兩種,有"蒜蓉包"也有"麵包條",本人比較喜歡"蒜蓉包"多一點,除了有重蒜蓉味之外,也很有口感. 而今次也是我第一次把蒜蓉包添上蕃茄粒,可以把這一個蒜蓉包提升到很fresh的感覺. 另外還有麵包條的,麵包條雖然香脆又特別,但味道始終也不及蒜蓉包添上蕃茄粒這麼有新鮮感.不用等多久,便送上Twyst今晚提供給我們首個頭盤-Slow cooked salmon with sea Urchin & Salmon Roe,Miso & Ginger Sauce刺身三文魚及全熟的三文魚我真的試得多了,今次是我首次吃到慢煮

Twyst is my all time favourite restaurant which I go almost 2 times a month!They never disappoint me in terms of food quality and standards!Last night I went again, appreciate their introduction of the Waynu dish!The beef is so tender and juicy!Dessert gave me a little sweet surprise of the pear sorbet. The taste is so natural, just like having real pear!Had another fantastic evening, thanks Angela for your excellent service!

已經有不知多少年沒參加過聖誕派對，今年在不同場合認識了幾位不同食友，竟不約而同話要參加這派對，在聖誕這普天同慶的節日之前，先來個開飯派對！Twyst乃樓上西餐廳，今日全由開飯包場，聖誕大餐以半價優惠會員。今年聖誕主題係「圓美」，衣著也以圓為主，但我已一把年紀，而且要返工，還是留給年青人狂歡吧。每檯也有一枝紅酒一枝香檳，先來一籃子麵包，共三款，蒜蓉包夠味也夠脆，麵包條麥味夠香，再配牛油和蕃茄粒，先來為胃部作個熱身！頭盤是Slow Cooked Salmon with Sea Urchin & Salmon Roe, Miso & Ginger Sauce，以慢煮三文魚配海膽三文魚子，三種味道不同的海鮮配合出不同味道，底再配瓜和椒中和油膩。慢煮三文魚近年開始成為西餐頭盤主流，這裡的慢煮做得不錯，外熟內嫩，三文魚子和海膽都不腥，三者放進口入口即溶，麵豉醬和薑汁做出來的醬汁味道不過濃，不會搶去主角的鮮味。頭盤二號是Pan Fried Foie Garas with Gilled Apple & Toast, Raspberries Coulis，即鵝肝配蘋果多士，也是大多數地方也有得吃的東西。