Moxie (Closed)

Moxie @moxie_hk 📍：中環遮打道16-20號歷山大廈2樓203號舖🚗：中環地鐵H出口 步行3分鐘📞：+852 2718-8211💲：~HKD630/head for dinnerFood quality👌🏼：Black Tiger Prawn Cocktail, Ora King Salmon, Signature Menu $1088, lean-Marc Brocard, Chablis. "Saint Claire" Burgundy 2020, Yves Cuilleron, Crozes-Hermitage, Rhône Valley. France 2019, M. Chapoutier, Muscat de Beaumes de Venise. France 2018❌：Potato and porcini veloute, cheese and onion tart, spice custard Slice總結：🤔一間我唔係好推薦嘅中高檔餐廳 我個人係見信用卡有買一送一優惠先去試 但試完覺得麻麻地就肯定唔會以正價嚟試 不過佢個signature menu包三杯酒 以性價比去睇又唔係難以接受嘅😅🤔我覺得最大問題係佢嘅菜式係零深度 呢個價錢嘅餐廳 好唔好食其實好主觀 但呈現出嚟層次感就客觀啲 用唔同材料去製作一碟菜式 但出嚟嘅味道係好單一 咁其實都幾失敗下🥲🤔Black Tiger Prawn Cocktail同Ora King Salmon算係最正常 冇咩特別連好食都未到 普通 主要係醬料配搭唔夾 成件事好似一對就快離婚嘅夫婦貌合神離嘅狀態😓🤔呢個set配咗三杯酒 酒🍷就本身質素算合理 但同菜式冇好好哋融合埋一齊 😨Potato and porcini veloute, cheese and onion tart同spice custard Slice真係一碟比一碟難食 尤其係個芭菲蛋糕配蜜餞甘橘皮 食甜品🍮應該係覺得幸福 但呢碟係食到我有點辛苦😨最尾仲送咗朱古力🍫小點 建議唔送好過送 細個成日食金幣巧克力質素😨以呢個價錢計裝修環境 服務擺盤都係唔合格 唔好食同時又唔夠打卡 基本上冇嘢驚喜 continue reading

返工附近一直想試，一試有驚喜⋯⋯有水準西餐一試難忘會再去，因為我食素的關係這個午餐都是食素，原本是有甜品的但是我叫了咖啡總括嚟講這間餐廳不算很大，但是很正很舒服很寧靜，每次早餐的時候都見到滿滿的人午餐訂了位不是太多人，1:00左右還算可以，由於本人都是在附近上班的這個素食餐，我叫了一個洞湯粟米的給一個蔬菜的午餐加也十分好吃，我朋友之後是沙律做頭盤，他說也不錯芒果同埋蝦也非常新鮮，如果下次有機會想試吓晚餐或者早餐 continue reading

今次Moxie HK 與本地純素飲品品牌 Mother Pearl 一齊合作推出嘅時令下午茶餐！(下午茶套餐供應時間為每日下午3時至5時)Afternoon Tea set包兩杯飲品及由來自英國嘅餐廳行政主廚 Michael Smith 設計套餐嘅三款鹹點 (包括：Grilled Black Tiger Prawns, Buckwheat Falafel (無麩質), Tartelette of Japanese Fruit Tomato (純素)，我哋私心推薦”燒虎蝦”及”日本蕃茄撻襯茄子蓉”，兩個用嘅食材都好高質、好新鮮🤩 而四款甜點 ，包括Matcha Pavlova (無麩質), Chamomile Mille-Feuille (純素), Milk Tea Cake (純素，含堅果), Lamington (with plum gel)。而甜點我哋就推薦”奶茶蛋糕” 及”法式千層酥”，兩個甜點都唔會太甜，大廚果然有功力👍🏻而飲品我哋就揀咗好有港式茶記嘅”鴛鴦2.0”，係一款由咖啡、茶、黑帶糖蜜和茶啫喱混合而成嘅產品，同埋”Matcha-cha”，有紅豆蓉係面和抹茶珍珠，兩杯飲品加埋個Tea set 打卡 一流👍🏻 我哋最欣賞嘅係飲品有諗過要配合呢個下午茶餐而調節甜度，淨飲可能會覺得不算太甜，不過襯埋個下午茶嘅甜點就剛剛好😍總結今次個set包嘅鹹/甜點款式多，又健康，而最緊要嘅係呢個set都係秉持住Moxie HK 嘅理念不含乳製品，啱哂素食或腸胃容易受刺激嘅人土享用🥹 餐廳環境又舒適，啱晒約埋三五知己一齊享受一個悠閒下午😌 我哋誠意推介俾大家試吓呀～ 有興趣嘅朋友仲有記得七月尾之前去啦🤓 continue reading

[ Moxie | 中環 ] I’ve passed by this restaurant on various occasions whenever I’m at Landmark. I finally decided to stop and try out their Early bird dinner which is $248 +10% for their soup of the day, a main, and an option dessert for $68, both of which were not available on the a la carte menu. We all know about Shane Osborn and his success in HK through his time on The Final Table. This is another (lesser known) restaurant of his that focuses on plant-based food to promote sustainability for the environment and our bodies. Whenever someone thinks of plant-based food, they immediately think of bland, boring, basic dishes with tofu and beans. Here, every dish is vibrant and full of colours but the flavours are also the same standard you would expect from any other restaurant. Being plant-focused just means they have to be even more innovative with their dishes and ideas. Aside from being a meat-free restaurant, they are also dairy-free, which is great for any lactose-intolerant person. But being an avid lover of butter, cheese, and milk, I was afraid the dishes would not appease me. But they managed to reimagine cheese and cream with coconut cream and an assortment of nuts. —— —— Vichyssoise ( chilled potato leek soup) I was sceptical when trying this but not only is the presentation beautiful, the taste is phenomenal. The Vichyssoise is a traditional French soup that is basically a cold potato and leek soup. It takes the hearty, and comforting bowl of soup and reimagines it as a refreshing yet creamy soup, perfect for the summer. The head chef Michael Smith added this dish to the menu solely for this reason, as summer approaches (or just being in the extremely hot 40°C weather), this is the soup we are craving for. Okay, the actual soup is surprisingly flavourful with a savoury, deep taste as if they used a highly concentrated vegetable or even animal broth. But no, they only used filtered water. The consistency is creamy but loose and the addition of arugula oil lightens everything and makes it very herbaceous. The bits of potato are perfectly cooked and its soft, fluffy texture contrasts beautifully with the crunchy and crisp croutons (with a strong herb taste). I actually enjoyed this soup more since it’s cold as it highlights the salt more and makes it more appetising. I highly recommend trying this as I don’t think you can get it anywhere else in HK. —— —— Fukuoka Udon For main, I opted for their udon noodles which are not made in-house but specially made in Fukuoka and then shipped to Moxie. They present in two bowls; one with the noodles and some broth, one with the actual broth and toppings. I recommend adding the noodles one bunch at a time into the broth and toppings like tsukemen as the broth is quite viscous. The noodles are really soft and chewy and the perfect thickness so you can get a firm bite but won’t hurt your mouth or fill it with noodles and they cling onto the broth very well. The broth is quite interesting as it is thicker than other noodle soups and you can tell they used cornstarch to thicken it and give it a glossy sheen. They make their own dash with fish bones so the taste is very pronounced and deep. Toppings included some tender edamame, chewy but small yuba (tofu skin) pieces, soft tofu that absorbed the broth very well, and some pungent scallions that gave a great contrast with the mild and warm noodles. Portion-wise, it is very generous and perfectly filling so you will be well satisfied and can eat their desserts. —— —— Mille Feuille Instead of staying with the menu, I opted for this mille feuille which the sous chef (also the pastry chef) says is their most ordered dish. I believed him as he was the pastry chef from Belon which was debatably most known for their show-stopping, mouth-watering mille-feuille. This mille-feuille features Garigette strawberries from France which is the perfect amount of sweetness, a coconut cream, and a chamomile pastry which is made by a local vegan bakery in Prince Edward called Bien Caramélisé. The coconut cream is very delicious and fluffy and tasted phenomenal with the shattering puff pastry made without butter but has so many layers! So cool how these three simple elements are this delicious. This dessert is also vegan which surprised me as I never knew desserts could taste good without butter and cream. The only downside is the portion which I wanted to be bigger as it does not feel heavy or filling at all 🤪—— —— Lamington I also tried their Lamington which is available on their tea time menu at $44 per piece and let’s just say this is probably the best piece of cake I’ve had this year. The pastry chef also told me that this was the same recipe for the birthday cake served at Belon before. Glad to have been able to tried it. Like the mille-feuille, this dessert only has 3 parts to it and highlights the restaurant’s motto that “less is more”. It starts with a vanilla sponge cake that is incredibly moist due to the secret ingredient (mayonnaise! so not vegan but it is dairy-free) with a layer of thin blueberry jam for some fruitiness. This is then covered in a decadent and rich chocolate ganache and then coated with desiccated coconut for some crunch and extra flavour. —— —— 推介 🙆🏻‍♀️💬 Overall, a great mindful experience learning about plant-based cuisine. The service could be improved upon but I understand they are short-staffed. The environment is peaceful, relaxing, clean and perfect for any business luncheons or catch-up with friends. 🗓 Revisit? ✅ ⭕️/ ❎ continue reading

第一次去過之後就喜歡上這餐廳了，雖然在甲級寫字樓，但冇華麗裝修，地方亦唔大，其實係小店㖭，因唔係室內，用餐會見到行人，但又唔會互相打擾，平平實實，服務又周到，有說唔出嘅好感，當然食物質素高亦加分，當日係周日6點，人不多，用餐絕對係享受。當日冇叫set，散叫三道，自由選擇但道道精品。◇ 𝘏𝘰𝘬𝘬𝘢𝘪𝘥𝘰 𝘚𝘤𝘢𝘭𝘭𝘰𝘱 𝘢𝘯𝘥 𝘉𝘬𝘢𝘤𝘬 𝘛𝘪𝘨𝘦𝘳 𝘗𝘳𝘢𝘸𝘯 - 𝘱𝘦𝘢, 𝘢𝘳𝘵𝘪𝘤𝘩𝘰𝘬𝘦 𝘤𝘩𝘪𝘱𝘴, 𝘮𝘢𝘭𝘵 𝘷𝘪𝘯𝘦𝘨𝘢𝘳北海道帶子、虎蝦、碗豆、朝鮮薊脆片、麥牙醋這碟最引起小編注意嘅係作為配菜嘅朝鮮薊，有「蔬菜中的貴族」美譽，係意大利菜餚常用食材，美味及營養豐富，炸成脆片更好口感，配上麥牙醋少少酸味更覺開胃，亦更能特出帶子同虎蝦鮮味◇ 𝘛𝘦𝘳𝘳𝘪𝘯𝘦 𝘰𝘧 𝘑𝘢𝘱𝘢𝘯𝘦𝘴𝘦 𝘓𝘦𝘦𝘬𝘴 𝘢𝘯𝘥 𝘕𝘰𝘳𝘪 - 𝘴𝘸𝘦𝘦𝘵𝘤𝘰𝘳𝘯 𝘷𝘦𝘭𝘰𝘶𝘵𝘦, 𝘵𝘰𝘯𝘣𝘶𝘳𝘪, 𝘸𝘢𝘴𝘢𝘣𝘪韭葱紫菜卷，甜玉米醬，素魚子醬，山葵這碟印象最深刻係嗰賣相，超靚，另外嗰黃色甜玉米醬超香甜，最後全部食哂一滴不留😍◇ 𝘍𝘦𝘳𝘮𝘢𝘯𝘵𝘭𝘦 𝘖𝘤𝘵𝘰𝘱𝘶𝘴, 𝘮𝘪𝘴𝘰 𝘦𝘨𝘨𝘱𝘭𝘢𝘯𝘵, 𝘤𝘢𝘱𝘴𝘪𝘤𝘶𝘮, 𝘻𝘶𝘤𝘤𝘩𝘪𝘯𝘪南澳八爪魚，味噌茄子，紅椒醬，翠肉瓜整碟以紅綠黃顏色呈現，賣相好靚好吸引，已經贏咗一大步，另外翠肉瓜嗰種爽口又有咬口，少見但用得其所，而主角八爪魚，嚟自澳洲南部珀斯Fremantle ，熟成程度剛好保持肉質爽口，烤過令味道更香，味道濃郁嘅醬汁令整體味道提升◇ 𝘊𝘰𝘤𝘰𝘯𝘶𝘵 𝘢𝘯𝘥 𝘊𝘢𝘳𝘥𝘢𝘮𝘰𝘯 𝘙𝘪𝘤𝘦 𝘗𝘶𝘥𝘥𝘪𝘯𝘨, 𝘨𝘰𝘭𝘥𝘦𝘯 𝘳𝘢𝘪𝘴𝘪𝘯𝘴, 𝘱𝘪𝘴𝘵𝘢𝘤𝘩𝘪𝘰, 𝘢𝘭𝘮𝘰𝘯𝘥椰子豆蒄米布丁，金葡萄乾，開心果，杏仁其實米布丁係極大眾嘅食物，但係可能加咗椰子豆蒄，味道真係有驚喜，越食越好味，不過小編覺得它絕對襯得起高貴玻璃器皿，碗真係差咗少少😅 continue reading