View 62 by Paco Roncero (Closed)

好想食西班牙燒乳豬呢，試左幾間餐廳都強差人意，我要食高質皮香肉嫩既乳豬呀 ﹗由北區搵到港島區，搵到黎 View 62，過埋海希望搵到真命天子啦 ﹗好耐無出城食飯喇 ﹗今晚仲要過海添，勁開心 ﹗終於有位朋友仔陪我走到老遠試菜啊 ﹗次次都係成團朋友出黎飯局，但今晚有幾個放飛機，搞到自助餐取消 ﹗無所謂，得我兩個都可以照食之麻，轉去食西班牙菜，我想黎好耐架喇。朋友仔未到，我先入座吧。食客不是太多，環境都算寧靜舒服。無敵海景連山景，360 度全景觀既旋轉餐廳，幾得意。有點口渴喇，叫杯特別既餐前酒邊飲邊等，拍拍照、望望風景、睇睇 menu。剛才坐低都仲係山景，依家差不多轉到海景喇 ﹗哈哈。辣西瓜馬天尼，堅辣唔係講笑，喉嚨有點熱力直達腸胃，有少少冒汗，加上西瓜汁既清涼好特別又好飲！朋友仔終於趕到，終於有朋友仔陪我黎試西班牙菜，餐廳即時送上杯 welcome drink，thank you。係時候點菜喇，今晚我最想試既係西班牙乳豬、西班牙海鮮飯 ﹗我一貫作風，先黎個前菜，跟住湯、主菜、甜品，夠晒滿足。菜色都幾特別，花多眼亂，唔知試咩好添。忌廉伴鵝肝凍批及牛肝菌，配搭新穎有創意亦有趣︳特別就特別喇，不

My mentee G at work is going back to the UK after a 9-month secondment in HK. I wanted to farewell her at a restaurant where she could enjoy the view of HK one last time before leaving for good. Among my choices were Pearl @ the Peak, Ritz @ the ICC and View 62. In the end, I picked the latter (selfishly for my sake as I have never tried it!).I arrived ahead of G and was being seated at a table by the window which I specifically requested for at booking (although not much need for it as almost a

The first time to this restaurant.  We have heard good reviews.  We were looking forward to it.  Views were amazing.  The restaurant rotated but you wouldn't feel it moving.  The waiters introduced oysters.   I ordered some.  It was fresh and nice.   Main course was pigeon.   It was nicely presented.  It was very tendered and very delicious.   However, I was shocked to see there was no vegetables and potato to go with it.   For prices like these ($390), one would expect some vege or potato to co

人生當中很多事情只得一次機會。對 View 62 的食物，我們一口氣在她試業的第一個星期給了兩次機會！極為可惜的是，除了優雅的環境以外，Chef Paco Roncero 的當代西班牙菜未能為我們營造驚喜。轉眼已過了年半，不時有消息傳出， Chef Paco Roncero 會旋風式訪港為餐廳造勢。心想，差不多是時候給這位 Adrià Ferran 的得意門生多一個機會。午巿時間，餐廳主推三道菜的商務午餐，價錢由 $250 至 $350不等，主要視乎所選的主菜而定。  海蝦配蒜片、辣椒及薯仔忌廉, 4/5廚師將香蒜炒過的大蝦，擺設得像 shrimp cocktail 一般的賣相，再伴以薯仔忌廉和少許辣椒油。大蝦入口感覺惹味，質地也相當彈牙，這道菜特別適合吃得重味的朋友。  香煎鵝肝、青蘋果薑味雪芭, 3.5/5另一款頭盤是香煎鵝肝。由於鵝肝經過香煎之後，會釋放不少油份，因此廚師特別採用了薑味的雪芭，與及青蘋果粒和青蘋果片來作襯托，藉此減輕鵝肝的油膩。這個配搭既有創意，亦同樣能達到設計的功效。不過倘若鵝肝能夠再厚切多一點點，口感必定更叫人滿足。  油浸鴨腿、配雜莓, 3.5/5主菜

After dinner at Happy Veggies, I took my friends to View 62 for drinks and girls chat When we got to 57/F, a tall male in suits asked if we were going up for drinks and took us up! While we were in the lift, my friend said she needs the toilet When we arrived on 62/F, he asked if we would like to use the washroom first before going in. He pointed to my friend the direction for the toilet and then led us to our seat. We were seated right next to the live singers at the sofa seats by the window!

  很久沒有一個decent dinner, 靚景配美食, 最好加上美酒, 妙絕! 突然想到去小時侯的旋轉餐廳, 現在已變了一間裝修很華麗的西班牙餐廳, 一坐下香港的夜景盡收眼簾, 一步一步地轉, 吃一頓飯已經繞了香港一圈, 只看裝修風景已經無得輸, 人客不多, 可能是平日關係, 枱與枱之間空間感很大, 有私隱度, 其實挺適合情侶談心或求婚, 侍應也細心介紹酒和食物, 餐廳的wine list存於 ipad內, 可以詳細地看酒的介紹, 我們選了一枝來自西班牙的Conde Valdemar Reserve 2005 Rjoja, 入口稍淡, 但口感圓潤平衡於果味和木桶味之間, 還不錯, 為這麼漂亮的晚上掲開序幕, 再來的蕃茄麵包和風乾黑毛豬, 兩者配搭起很夾, 因為喜歡蕃茄的我, 所以很愛西班牙菜, 麵包很軟熟, 蕃茄酸咪咪很開胃, 風乾黑毛豬, 豬味濃, 人間美食, 佐酒最佳之選, 比起一般的parma ham, 是絕對不能比的! 再來一客garlic Shrimp, 反而這道tapas必點之物, 這裡不怎麼樣, 蝦是大隻但不夠惹味, 蒜不夠香, 我們各自點了一款湯, 有青豆湯和龍蝦湯

View62在合和62樓，360度旋轉餐廳可以俯覽維港以至山頂一帶，作為觀景台真係一流，但係對啲食物唔好期望咁高。周末午餐3個course，價錢由250元至350元， 視乎揀什麼主菜。頭盤選了香草意粉及西班牙傳統雜肉湯，意粉乾爭爭硬崛崛，好難食，個湯平平無奇，味道一般。主菜選了海鱈魚及黑毛豬柳， 海鱈魚個賣相好有快餐店Feel，都係個汁撻落啲食物上面，完全冇美感，舊魚亦好鞋， 好彩黑毛豬柳好腍好味。甜品令我更加失望， 選了吉士配曲奇泡沫及朱古力配榛子牛油。唉～ 吉士配曲奇泡沫好似嘔吐物，令人反胃，朱古力配榛子牛油好奇怪，mousse又唔係，好似將啲牛油同朱古力煮溶再凝固，唔知係咪西班牙傳統甜品，不過就唔好食囉。

星期五晚上, 親愛的友人的生日夜, 我倆沒有什麼大攪特攪的生日, 反而只是靜靜的行行街, 食食飯。我是個沒什麼浪漫情感的人, 因平時也大魚大肉, 有得選擇, 寧可簡單。這晚, 我們吃過晚飯, 想靜靜看看夜景, 兩個人上到了這裡, 待上兩個小時。以前這裡對我來說, 是一個童年回憾, 旋轉66, 自助餐。爸媽, 親戚也會一同來吃。不過很久沒來了, 只是偶爾一次跟幾個意大利朋友在灣仔吃飯, 他們來自鄉村地區, 想找個高高的地方看看夜景, 想起了這裡, 便來了。就是那次之後, 覺得這裡很不錯, 於是與友人再來。從合和商場進去, 上到57樓, 再轉升降機上62樓。沿路看, 都是合和的管理人樓層。後來回去, 有一架透出外面的升降機直接從62樓直落19樓。在這少於一分鐘的時間裡, 從高高在上一路親近地面, 感覺很實在, 好像心裡能擁抱溫暖的感覺一樣。這餐廳分開用餐區部分及輕飲吧枱部分, 兩者用不同屏封分開。我們坐在輕飲那邊一邊喝著Frozen Margarita及Raspberry的Cocktail特飲, 一邊以慢慢的旋轉速度來從跑馬地一帶一路眺望至中上環, 然後重回灣仔銅鑼灣。感覺寧靜舒服, 旁邊

獲朋友「宴請」，一行三人，有幸來到這裡，雖然地點不盡相同，但仍可以重拾小時候中環某間酒店的旋轉餐廳的情懷。餐廳環境不用多說，也可以想像在62樓可以看到的景緻吧。之前看過食評，大概也知道這裡什麼最好吃。米芝蓮二星廚師嘛，烹調技術不同凡響，價錢亦自然可觀，平均都要$260至差不多$400一個Lunch Set，有湯或沙律、主菜、甜品及餐飲。先說說點菜餐單：頭盤點了鵝干湯和暖帶子沙律；主菜選了龍蝦飯、煎豬肩脊配南瓜蓉和牛柳配炒什菇薯蓉；甜品則有意大利芝士餅和SACHER CAKE。不用多說，由湯到沙律到主菜及甜品，賣相都極之精緻。鵝干湯，沒有到別的餐廳試過，湯底裡有一件鵝干，軟軟的，口感極滑，令湯底更調；朋友請了我試一口暖帶子，好吃得不得了，生熟程度恰到好處，因此外面微脆，內裡肉質保持鮮嫩滑；主菜呢，我吃龍蝦飯，我相信是原隻龍蝦肉，配上濃調的龍蝦汁，米飯滲滿了龍蝦味；朋友又請我試了一口牛柳，牛味濃，五成熟就是最好味。甜品呢，我覺得有點像分子料理那樣，造型並不是傳統的樣式。可以說說我吃的TIRAMISU。芝士，放在底部；咖啡酒，廚師用了入口即溶的輕輕的咖啡冰來表達，放在最頂；中間呢，放了一片薄

餐廳裝修佈置尚可，公眾假期食午餐予人安靜舒服的感覺。不過坐位安排很不理想，明明有好多位卻要把所有客人堆在一起，如果全場坐滿冇得好講，實在不明所以！午餐menu選擇小，三道菜，頭盤，主采及甜品各3款。我點了smoke eel salad，主菜煎三文魚，甜品售糖燉蛋，我先生則點了cod fish potato soup，肉眼扒及熱朱古力布甸。前菜前的麵包夠熱又夠軟好味，salad合格，個湯有驚喜，魚鮮味與薯仔很調和很滑。但到主菜就叫人失望，煎三文魚就是煎三文魚毫無特別不值一提。我先生份肉眼賣相很好，可借叫五成熟來了一份近乎全熟的，他們肯作出更換，為了不浪費食物我們拒絕了。作為一所高級餐廳這是一個低級錯誤！反而肉眼的配菜炸薯條做得很好。甜品挽回不少分數，熱朱古力布甸即心太軟，朱古力味好濃又不太甜好味！我個燉蛋就一個燉蛋，想不到更多的形容。整體食物很一般，環境很好旋轉仲係一個重要特色，服務尚可態度友善。

有外國朋友來港，原訂上山頂，但天氣不好，改到 View 62，友人下機不久，不太餓，所以吃得簡單，兩個 tapa: garlic 蝦，中蝦用 olive oil and garlic 煮，很鮮味；另一tapa 是炸 ham croquette，外脆內軟，好味。主菜是煎魚和羊架，全部質素都很好，食材新鮮，味道好，但份量細，羊只有兩片，魚只有兩隻痳雀牌的size，各收$450實過份。餐廳旋轉但向山就無嘢睇，下次不考慮了。

看雜誌介紹, 照片很美, 兩個人來吃午餐.星期六的下午, 人唔多, 不嘈吵, 輕鬆愜意. 餐廳360旋轉, 窗外風景只有高樓大廈, 尚有空間去容納港人的核心價值嗎?無乜心水, 聽聽服務員的介紹, 叫咗:頭盤我叫了八爪魚沙津配蒜汁:賣相不俗, 舖排有層次, 八爪魚爽腍腍, 沙律新鮮, 但蒜味不多.他是西班牙傳統雜肉湯：有雞心豆，牛肉，風腸...等, 他説幾好飲.主菜我叫了吞拿魚配開心果醬及薑泡沫: 薑泡沫乏善足陳, 味道唔夠薑; 然而吞拿魚半熟,加上蕃茄粒, 配我至愛的開心果醬, 味道OK.他是黑毛豬柳配西班牙紅甜椒: 紅甜椒放在底部, 拍照唔覺; 提議放在豬柳上面, 多點鮮顏色點綴, 靚D! 黑毛豬柳有好幾件, 他說"夠食"甜品我叫了吉士配曲奇泡沬:樣子不漂亮, 一口吃下去, 原來是小時候的餅乾味道啊! 他是朱古力配榛子牛油: 成碗咁大, 食到肚都凸.咖啡配餅乾: 緑茶餅乾有驚喜...食得好飽, 已準備好足夠體力從陡峭的寶雲道出發, 往山頂去.服務員會介紹食物, 常常加水, 微笑待客有禮貌, 值得一讚.整體來說, 食物水準和雜誌寫的有個距離 我係一個Eating is Belie

上個暑假到了許多地方吃喝玩樂，多得趕不及寫文！其中一個我很喜歡的地方是合和中心的旋轉餐廳。之前也在Passion一篇提到我的母校就在灣仔，所以唸書時曾經試過在中午時份跑到旋轉餐廳吃飯（學校的午飯時段偶而會因應老師們的特別會議而延長）。不過，舊時的旋轉餐廳主打自助餐，後期更淪落成內地旅行團的廉價食堂！幸好上年初西班牙餐廳View 62進駐這個美美的旋轉場館，於是我們又重回舊地，試試新餐館。I’ve been to quite a lot of restaurants last summer before work started. It will take me ages to write about each and every lovely place I’ve visited but I’m trying to share with you some of my favs. As I mentioned in my post on Passion, my alma mater is in Wanchai so I enjoy exploring in this district

My previous visit in September the view at View62 has stunned me. I have fallen for this restaurant since. Hence, decided to make a re-visit on Christmas Eve. Cuisine: SpanishFood rating: 6/10*Service: 7/10 Ambiance: 8/10Price: HK$1,400pax* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or 10/10 to three Michelin starsOlive oil butter, Walnut Polvoron, Black Olives Oreo, Foie Grass with Ginger Bread, Chestnut cream with milk foam (6/10)Olive oil made int

It’s been a while since I wrote a restaurant review, but felt that this experience was worth putting into words, firstly because the restaurant is so highly regarded, with its connection to one of the best chefs in the world, and secondly because molecular gastronomy and tasting menus are becoming more mainstream in HK and could use more feedback and encouragement.We were seated in the VIP area, perhaps due to our reservation of the tasting menu, and were immediately attended to by our waiter, w