Video
Telephone
37513009
Opening Hours
Today
12:00 - 15:00
18:00 - 22:30
Mon - Sun
12:00 - 15:00
18:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
在海港城！有家新開的餐廳，是把中菜西造成融合菜式，由亞洲50佳女廚「LAM」主理，來到香港開餐廳！看得到的是特別，就吸引到我們去試試看啦！餐廳環境新派時尚，還可以飽覽維港一帶景色，白天晚天景色有所不同，可以慢慢打卡📸。適逢有朋友生日，所以提前打來訂包房，竟然是免費佈置！！在港真的不多餐廳可以這樣做，去到發現美翻了🙈。-Mulan木瀾時令套餐 HKD$688/位午市和晚市菜式是不同的，我們選擇了晚市，因為較豐富欵。套餐食物份量十足，包括：餐前小吃、前菜三選一、湯、主菜三選一、升級主菜、主食及甜品。由餐前小吃吃到甜品，看著維港景色，跟朋友邊吃邊喝挺享受的。.餐前小吃汕頭獅頭鵝肝新疆李子吐司 充滿中式風味的鵝肝味道香濃，跟吐司一起吃口感酥脆。配著酸酸酸甜甜的李子，中和了鵝肝的油膩感，吃起來挺有層次感。.鹹蛋黃蝦滑吐司 用的是本地新鮮蝦，再打成膠質滿滿的蝦滑，吃起來保留了鮮味爽口的質感。用的是鹹蛋黃醬，配蝦滑感覺惹味，提升了蝦肉的鮮味。-前菜其有3款選擇，分別是大連雪龍3A和牛燒椒韃靼、紫蘇五指毛桃桃肉沙律配鴨肉春卷及帶子刺身配雲南魚子醬 (+$38)。這幾款用了開胃醬汁調味，每一款各具特色。靜靜喜歡帶子刺身配雲南魚子醬，鮮甜的帶子配著微咸的魚子醬，吃起來口感豐富，是鮮味又充滿咸香味的組合。-湯中山乳鴿新會陳皮湯用了西式茶壺裝著，用茶杯飲湯挺特別的感覺。這個味道挺香欵，味道不會太咸或油膩。湯頭色澤深色味道香濃陳皮，味道鮮甜陳皮味不會太重。-主菜福建黃魚配貴州酸湯機汁用的是福建黃魚，經過三天熟成後外層乾身點，可以鎖住魚水水份。吃起來皮脆肉嫰，魚油在口腔散發挺香從。醬汁香濃味道惹味，但味道不會太辣。.大連雪龍3A牛腹心肉配蘿蔔 +HKD$60 用的是國產3A牛腹心肉，五成熟度肉質鮮嫰，吃起來肉質軟腍充滿油香味，醬汁香濃惹味。拌碟的蘿蔔造型特別，味道清甜感覺入味。.甜醋燴豬後腿肉配新疆烤鑲把中式豬腳薑混入西式做法，味道更容易入口欵，顏色仍然深色而且挺香欵😚。豬後腿肉肉質腍身，醬汁香甜入味。甜醋蛋味香濃，薑味不會太重。-升級主菜烤三黃雞 .沙薑香草 +HKD$588/隻這個是套餐升級的主菜，是3-4人份量，跟朋友慢慢享受就對了🤭。熱辣辣送來的味道真香。用的是優質三黃雞 ，在場經過三天的熟成。吃得到皮脆肉嫰的質感，肉質嫩滑多汁，熟成過後的味道挺香欵😎。另有自家製的香草醬，吃起來較惹味的感覺。-主食醉雞湯燴飯味道香口又惹味的主食，可以再來多碗就好了🤭。這款飯質較煙韌，而且挺入味的。用的是東北珍珠米加入炸脆米製成，所以口感較豐富。酒味香濃味道微辣，挺喜歡這個飯欵。-甜品山竹雪笆•桂花 賣相雖然平凡，但吃起來挺特別的。酸酸甜甜的雪笆，質感軟滑細膩，散發著淡淡桂花香味。梨子肉用了桂花烏龍醃製，裡有雪燕口感豐富，蜂蜜味道清甜。.無花果葉芝士蛋糕 +HKD$18是個性價比高的甜品，無花果製的甜品味道清甜，這款是巴斯克蛋糕，味道較平常的特別。吃得到香濃的芝士味，散發著特別的咸味。-
continue reading
海港城又有新餐廳進駐，MULAN沐蘭，主打中菜西造。用中式食材，將中式菜式加入西餐元素。Mulan Seasonal Menu $688Snack汕頭獅頭鵝肝新彊李子吐司 (估唔到中國鵝肝都可以咁出色，再配埋李子醬酸酸甜甜，好有食西餐嘅感覺)鹹蛋黃蝦滑吐司 (蝦滑用本地蝦製成，鹹蛋黃醬汁恰到好處，唔會太濃搶晒啲味道）Appetizer帶子刺身配雲南魚子醬+$38 （一定要試，用北海道帶子配雲南魚子醬，黎一個味覺嘅衝擊）Soup中山乳鸽新會陳皮湯 (非常中式嘅，陳皮帶出一點點藥膳嘅味道，好好飲）Main Courses福建黃魚配貴州酸湯機汁(黃魚首先風乾三日，令表面乾身及鎖緊入邊水份，煎起上嚟特別脆)大連雪龍3A牛腹心肉配蘿蔔 +$60 (國產3A牛有雪花，牛腹心肉質冧，連伴碟嘅蘿蔔都做得非常出色)Staple Food醉雞湯燴飯(用東北珍珠米，加入炸脆米，辣椒，出到嚟好有risotto嘅感覺)Dessert山竹雪芭.桂花 (一定要試，非常有驚喜)無花果葉芝士蛋糕 +$18 (無花果basque cheesecake，入面有無花果果肉，濃濃嘅味道👍🏻)另外我哋叫咗兩款酒：1. 寧夏星星的故鄉Chardonnay2. 寧夏停雲西湖佳人Sparkling Chardonnay前者做得唔錯，飲唔出係中國釀製嘅酒。後者比較特別，係釀酒過程中加入龍井茶，after taste有茶嘅甘味，我個人就非常鍾意。
continue reading
-𝐌𝐮𝐥𝐚𝐧 沐瀾 ✨「沐瀾」係由獲得「中國米芝蓮」黑珍珠二鑽榮譽、曾於連續五年取得亞洲 Top 50 最佳西餐廳掌舵既女行政總廚吳夢林主理餐廳理念根植於「順時而食」 反映中華飲食文化同廿四節氣之間既深厚聯繫 從而突顯每個季節既最佳食材餐廳料理創意源於「中菜西造」 — 融合傳統中式食材與 精緻西方烹飪技藝 打造一系列熟悉又充滿新奇既美食佳餚 每一啖都食到中西文化交融既味道 與別不同既體驗🥂✨Tasting Menu ($688up)𝗣𝗿𝗲-𝗱𝗿𝗶𝗻𝗸🍵 Jasmine Oolong Sparkling Tea 用茉莉烏龍氣泡茶作為餐前氣泡茶以自家製作碳酸氣泡為基底 配搭中國優質白牡丹茶葉 天然發酵再蒸釀酒體微濁 約12-14度 茶香韻味濃郁 飲落好似啤酒咁 都幾開胃~𝗦𝗻𝗮𝗰𝗸𝘀🥪 Chaoshan Goose Liver Toast獅頭鵝肝吐司 - 採用汕頭鵝肝同新疆梨子醬堆疊擺碟精緻 吐司烘得香脆 鵝肝醬係低溫法式做法質地絲滑 酸甜鹹三種味道交替 味道層次好豐富🥪 Salted Egg Yolk Shrimp Toast鹹蛋黄蝦滑吐司 - 以新鮮蝦肉製成蝦滑搭配雲南野生飛魚子 再以蛋黃醬點綴整體口感滑順醇厚 蝦肉質地細緻綿密𝗔𝗽𝗽𝗲𝘁𝗶𝘀𝗲𝗿🦆 Shiso and Peach Duck紫蘇桃子鴨 - 其實係鴨胸沙律 但有去濕功效當中加入左核桃同五子毛桃配春卷 桃子預先用紫蘇醃 但有別於平時既紫蘇 食落有薄荷味 而春卷用既係油封鴨腿肉 點上黃芥末一齊食 整道菜式香脆爽口帶微甜 🦪 ShaoXing Pickled Scallop with Caviar 黄酒生醃帶子配魚子醬 - 選用刺身级帶子用紹興陳年花雕酒熬製成生醃醬汁啫喱搭配雲南十年鱘魚魚子醬 茴香同法式酸奶油連埋bb冰菜一齊食 令到帶子更鮮甜 整體味道好融洽𝗦𝗼𝘂𝗽🍲 Pigeon and Green Olive Soup乳鴿青橄欖湯 - 以廣東中山乳鴿去詮釋「不時不食」理念選用中山特產乳鴿為主 加入了潮汕青橄欖 + 無花果乾 + 新會陳皮等等 飲丁鴿肉鮮美 又有橄欖同陳皮獨特香味湯香四溢 飲落非常甘香 又可以去濕*留意留 廚師會因應天氣而更改湯品的 𝗠𝗮𝗶𝗻🥩Ginger Pork with Naan 豬腳薑配新疆烤饟 - 有別於平時既豬腳薑味 用上梅頭肉同炸薑絲一齊食 薑味唔算突出 但醬汁香濃 🥩Dalian Xuelong 3A Flap with Turnip大連雪龍 3A 牛腹心肉配蘿蔔 - 3A 牛腹心肉經熟成左一段時間 以炆蘿蔔牛腩做法去整大連和牛 煮得入味有嚼口岩晒配埋中國寧夏紅酒 - 微山水混釀充滿木桶同丹寧味 酸酸爽爽的 較為fruity🥩 Yellow Croaker GuiZhou Sour Sauce福建黃魚配貴州酸湯 - 採用福建特產黃花魚經過3-5天熟成後降低魚腥味之餘 同時令肉質細軟緊緻 表皮酥脆 上碟時魚肉會浸泡於貴州酸湯中 配上野生薯仔菜 + 潮汕芹菜仔 + 山東草莓 + 番茄salsa醬等當季蔬菜 有種食緊清新版既冬陰湯 有齊晒鹹鮮辣兼微甜🥩Upgrade Family Size Option - Roasted Local Chicken烤三黃雞配沙姜香草 - 係西式沙姜雞用上優質三黃雞經過3日醒肉工序 令肉質更鮮嫩搭配自製的香草醬料 - 以沙姜 + 青醬等香料製成雞肉多汁味美 皮脆肉嫩 醬汁同雞肉既配搭係唔會出錯 𝗗𝗲𝘀𝘀𝗲𝗿𝘁🍨 Mangosteen Sorbet • Osmanthus山竹雪葩配桂花烏龍 - 底下配有雲南野生雪燕🥰同淋上天然蜂蜜 加上以桂花烏龍醃製過梨子肉 清新怡人
continue reading
Have gotten to know Chef Lam while she was still with Ensue in Shenzhen. Finally we have time to try out her new venture for dinner.Walked past the fridge for aging meats, into a clean minimalistic interior with harbor view; a private room seating 6-8.Clocked chef busily going from table to table serving dishes, explaining her menu to guests etc.Restaurant prides itself in serving western dishes using 100% Chinese ingredients- even the wines.Went for a glass of sparkling Chardonnay with tea and a non-sparkling Chardonnay. Much room for improvement.Also tried the tea that Manager so keenly recommended.A la carte menu available plus 2 sets to choose from: Seasonal Menu ($688 pp) and Mulan Signature Set Menu ($1,088 pp). Decided to try both sets.Here’s what we had.Bread: focaccia with a crisp crust and airy interior and breadsticks served with olive oil from Chengdu and very acidic balsamic vinegar.Snacks:- delicate and rich Shantou Goose Liver paired perfectly with XingJiang Plum Toast-Salted Egg Yolk Mayonnaise Prawn Toast-Corn and Foie Gras Tart served with corn silk tea, tying everything together with its elegant, aromatic touch. Pastry of the tart was spot on.-Tart with smooth chestnut filling complemented by the savory earthiness of Miso and Black Truffle.Appetizers:-Dalian Xuelong 3A wagyu Tartare with Burned Pepper-Hamachi served with olive oil and topped with Caviar, Sour cream, slices of Chinese artichoke (ie 寶塔菜: gnarled-looking winter vegetable similar to water chestnuts in taste, texture and consistency) and sprigs of 冰菜.Soup made with 節瓜, 銀耳 and Chinese ham which was unfortunately only lukewarm.Main Courses:The Dalian Xuelong 3A Flap- a tender and surprisingly flavorful cut of meat, prepared to perfection with turnip, and sauce made from beef bones. On the side: pesto made with Galanga (沙薑, which has a sharp citrusy, almost piney flavor, as opposed to the pungently spicy ginger.)Roasted three yellow Chicken, aged for 3 days, meticulously seasoned but was unfortunately not crispy enough. In fact, couldn’t tear open the skin with my knife and fork.Seasonal Staple Food: Abalone and 黃耳 Mushrooms with Rice stewed with Chicken broth, topped with chili pepper: rich fragrant, hearty and indulgent—a luxurious twist, definitely heart of the feast for me.Dessert:- Mangosteen Sorbet with Osmanthus: palate cleanser with light floral notes - a bit too bland for me.-Pumpkin Cinnamon Tart with Ginger Milk Ice Cream, blending classic techniques with modern, innovative pairings, lingering just long enough on the palette to be remembered fondly. Pastry of the tart was spot on- again.In summary: restaurant’s unique concept of utilizing 100% Chinese ingredients was well executed. Servers were welcoming and attentive. Although finetuning is required for certain details (eg crispiness of chicken), chef has done well, and has infinite potential. (Mind you, have always been biased towards female chefs, with their feminine touch and attention to detail.)
continue reading
叫咗dinner set。前菜鵝肝味淡，蝦滑十分平庸，感覺好普通，多士不脆。他他味道有驚喜，偏辣口味比較開胃，帶子正常發揮。節瓜湯淡而無味，全日最差，感覺好Hea。主菜黄魚肉質鮮嫩，牛腹肉也挺好，是日最佳。燴飯和甜品正常。有靚景，但其實望靚景同商場也有很多選擇。環境整潔，但係回音大，明明餐廳不是很多人也感覺好嘈，用餐體驗比較差。另外感覺似係做內地遊客生意，本地人比較少，侍應會讓內地遊客在大眾點評刷五星好評，感覺有點奇怪。結論名過其實，各方面都不突出，不值得嘗試。雖然價錢不貴，但是這個價錢有好多更加好的選擇。
continue reading