BlueDuck Workshop - Chef's Soul Cuisine (已搬遷) 新店位置

這間私房菜其實亦留意咗一年, 但舊年四月以來已經再無食友update過了,原來連地址都轉了, 轉了同一條街的6號, 一座五層高嘅有”笠”唐樓,一梯一伙的商業樓, 要從橫街入, 去到樓下都重要打電話上去問”門口密碼”因為係無看更把守的, 可能當日是星期五, 星期三打電話訂枱時都要入waiting list, 到星期四晚才可覆實OK了,不過店主亦事先講明當晚有一枱比較多人的枱,聲浪可能會大一點如唔介意的話都可以的, 私房菜地方嘈也嘈不了到那裡,一於去馬, 其實自己心裏已經諗定了後補餐廳,亦是在附近的一些地鋪, 星期五早上打去確認一次當晚吃什麼菜式時, 怎麼都是同舊年四月食評那篇大致相同嘅?!唔怪得之無人再投稿啦, 不過唔緊要我們未食過起碼有些新鮮感,一踏進場,果然好私房菜FEEL, 燈光幽暗, 我們嘅枱係”潛建”出來的所以唔可以對座而是成”L”字形座的, 無相干我們已經不是那種要互望住對方才食得落飯那種了,近窗口那邊兩位女士座, 往外是一枱6個人座嘅枱,再向外是我們的二人枱,而另一邊靠牆梳化一排過擺出17~18人的餐具陣勢, 而最近門口那邊是開放式廚房中間只拉一趟簾,廚師單人匹馬,待應一男

從雜誌介紹的法、意式私房菜，價錢不算貴，廚師有心思，好食，誠意小店!一間屬於法國式嘅私房菜，上樓舖佈置簡單有心思。 清潔整齊，實而不華。 有d似宜家示範單位，坐得好舒服。 晚餐每枱安排只有一枱客，所以唔會趕你走，可以慢慢長談。 服務員雖然只有一位，但相當有效率同細心。自家製麵包非常特別，外皮脆麵包心軟軟似橡皮膠，好有麥香，好好食，我們食完又食品!黑松露釀春春蛋，好香好滑落!菜花湯，足料又香港!巴馬火腿沙律，火腿有鹹香，配上西芹粒、蘋果粒同羅馬生菜，自家調嘅dressing亦好好味，讚!主菜有煎鱸魚或者牛扒，我叫咗煎鱸魚，新鮮又唔乾皮，連埋蕃茄酸酸汁，非常醒胃!甜品有暖朱古力蛋糕配雪糕，喜歡朱古力有少少苦，好好味道~~~最後送上花茶一杯，畫上完美嘅句號。 感覺好溫馨~~~~

It was really difficult to find this place - it's up some really unrevealing steps. The atmosphere was really good. As there were only a few tables, everything was cosy and comfortable. The staff was really polite as well. The food was okay too, although not great. I really liked the ravioli-like dish - both the sauce and stuffing was nice. Overall, I didn't really think the whole dinner was worth the money though, since all the dishes were just quite average.

besides the appetizer on the egg, shrimps and soup, everything else was not that good. Foie gras was overcooked, one of the main dish choice was quail, which was too sweet ?? the rib eye was not cooked to our likings (overcooked), and I have never had a warm chocolate cake that was salty, it was REALLY salty!! Our whole party told the waiters it was salty, and they claimed it's because their chocolate was 90% cocoa??? Did not bother or suggest to change for us at all.. very bad service. All 1

公司係呢間私房菜攪Annual dinner已經2年啦！水準一直都好好....最好味當然係餐前餐包、睇住佢自已做同焗。全晚吃了餐包、生蠔、黑松露燴蛋、雞扒、鵝肝、沙律、忌廉湯、三文魚意粉、心太軟和花茶呢間私房菜最好就係攪party、點玩都得、食物會預先幾日比客人選擇、好細心和好味既一間私房菜。

I don't have a lot to say but to mention that the 黑松露燴蛋 is really good. It is one of the signature dish in this restaurant. The black truffle sauce is made of mushroom sause, cream, black truffe and secret recipe as the waiter said. All other dishes taste good, too. 6 course dinner cost $300 per person, including a tea/coffee.

公司老饕介紹來試試「沒有菜單、沒得選擇的餐廳」，一個月前嘗試後眾人覺得驚為天人，立刻訂下今日要再來試試。一早靚C9就在MSN上寫著「好餓呀！但是要等到中午」；廚藝最精湛的E小姐說「為了這一餐早餐便決定不吃」；新加入的LC9則說「這一餐是今天苦悶的工作唯一期待的事」。吃一餐美味的飯，是芸芸眾生在煩悶的日常生活中，能夠最快得到慰藉的方式了！上次初來由於只顧著吃，因此食物的味道都記不住，而且見薄識淺，少吃類似菜式的我也不知該如何形容。這次再訪，辭窮的程度依然相去不遠，真是見笑見笑也得拿出來被笑笑。Bread：麵包邊相當酥脆，麵包則十分鬆軟，塗上柔軟的牛油（非一般硬梆梆塗不動地），或是沾著湯入口，都十分美味。Mushroom Soup：品嘗的到蘑菇的味道，綿綿密密而且均勻的口感，一口接一口的很快碗底朝天。Quiche：內餡有煙燻肉、西蘭花等相當豐富，煙燻肉的味道極佳，西蘭花處理的很好，無須一再咀嚼、極易入口，但非處理的過爛，搭配上新鮮番茄醬汁，整體口感極佳！(Teriyaki?) Chicken：主菜是比較讓人失望，因為雞皮處理的不是很好。醬汁應該是比較偏向照燒汁吧！有點甜甜的。馬鈴薯泥與節瓜

想試藍鴨已有一段日子，是晚終於成行。一坐下，我們只須從兩款主菜選一，便能安坐等食。﹣黑松露汁燴蛋：非一般烚蛋，蛋黃滑似蛋黃醬，配惹味黑松露汁，好味！就算只剩下汁，我們用麵包（麵包似自家製,外脆內軟）點汁，令碟清光到可以照鏡 ﹣Parma ham salad: 看到除了parma ham跟romaine lettuce之外，居然還有菠蘿。覺得有港式，怪怪的，但味道可以，菠蘿亦鮮甜。﹣椰菜忌廉湯：夠香甜。﹣雜菌意式雲吞配南瓜汁：夠清新，不錯的配搭。﹣煎薄牛扒：由頭盤至雲吞一直感覺良好，可惜到主菜反而極失望。錯不在味道，而是用料。一吃便知是低質素雪藏貨。本貓便明白何解當初侍應沒有詢問幾成熟的原因了。﹣煎魚塊：同樣出現牛扒的情況。﹣心太軟：雖不是高質素朱古力，但做得頗出色，外脆內流心。令剛才被主菜拉低的分數又再提升。＋　無限添飲花茶　＋　house chile red x1裝修簡潔，招呼親切。以＄３００有６道菜而平均達中上，絕對超值。但同樣地因為價錢而要將食物品質下降，的確可惜，為食貓情願不要那麼多道菜了。＊此處開瓶費為$100/4btls。

With such landslide of good comments here, we were tempted to try and made booking for a friend's bd.Good : environment, bread, clam in cream sauce, and the dessert : apple pastryOK : service, 松露汁拌蛋 (good if not served barely warm)Not ok : cream and carrot soup (too watery with only remote hint of carrot), lamb rack (not tender, hint of frozen meat, and barely warm served)It was full house, and not sure if that's the reason why we had such a mediocre meal.

親戚從台灣來 加埋我同仔們 四大三小本來約左7點幾到 變成6點10到期待又怕受傷害的心情 迎接此餐一入門 四張抬 我地坐一邊sofa 一邊椅的六人桌 等左15分鐘 熱騰騰麵包來囉~~~ 8歲姪女一人吃左9片(送我們兩次面包約20片)等左30分鐘 解釋需要整菜 請等陣 前菜 黑松露燴蛋 好好味 剩下醬汁塗在麵包上也好吃 又等15分鐘 沙拉 百合佐和風沙拉 還OK 味道不會太重 剛好清下之前味道 準備迎接下一道菜在等15分鐘 副菜 香煎魚 肉與醬汁味道很合且配菜吃到新鮮味 可惜 有些刺小朋友吃要很小心 副菜 鵝肝煨蘋果 蘋果墊底 煎到外酥內軟的鵝肝 好濃味口齒留香這時 點了杯 House wine 給老爸品嘗下 紅酒味好舒服 重頭戲 主菜上場 A.烤羊肋排 煎到5分熟 肉汁仍在內 雖是西餐 最後我仍用手拿起肋排吃到最後 呵呵 B.鑲雞香雞 用雞胸肉 內包裹住香料為主的小菜 在淋上醬汁 每一口都吃得到香料味 配菜 馬鈴薯芝士捲 熱啦啦一

晚餐 7:30 pm 黎到。大家要預定多 d 時間，像法國餐一樣，我都足足食了 1 個小時。先黎麵包牛油。前菜是黑松露sauce with eggs，個蛋黃有 d creamy 好滑，同埋個黑松露 sauce 可以點埋麵包食。跟住係麵粉 & mashed potato with escargots，都幾煙齦。以為有主菜啦，原來係 Foie Gras with 脆脆麵包同無花果 & salad。食完呢 d 之後就係等，等了差不多一小時先再有得食 (今晚 main course 可以 choose rib eye steak / lamb chops)。中間係見到 chef 既助手用火鎗燒熱 d 碟仲以為有得食添。rib eye steak chef 無問我地要幾 well done，我估佢一定用自己 judgment choose the best 吧。果然係超好味！外層煎得有 d 脆但入面又少少粉紅色又 juicy 咁，食過番尋味，好想 encore 啊！可能因為等太耐，所以又肚餓番。跟住等甜品，所以佢先想左 tea / coffee。甜品是晚係 ice-cream with 朱古力心

其實喺open rice見到一間無喊既餐廳係好難既事。有一次無意中見到BlueDuck Workshop居然係一個喊臉都冇，所以一直都想試下。今次因為約左個成十幾年冇見既朋友聚舊，所以想去一間唔會令人失望既地方，而撞啱另外一個朋太係喺中環返工，所以就成機約佢地黎開餐。今次既經驗真係証明左open rice既食評家好有水準，認真冇介紹錯。　萬分感激！環境：雖然個門口有少少隱蔽，但係一入到去就覺得好cozy。燈光柔和，裝修簡潔優雅。Sofa好舒服，坐落去唔會覺得低得制或者頂住而食唔到野。 滿分!!!服務：好有禮貌，好友善，有求必應，而且有問必答，解釋亦好詳盡，真係好似劉生個廣告咁，所以都係滿分。衛生：廚房好乾淨，食物都好新鮮。可能係燈光暗既效果，所以比到我一個一塵不染既感覺。滿分！味道：(請留意，只有主菜有得揀)　自家製麵包：熱辣辣，好鬆軟。推介一！　松露汁拌蛋：一個我地未食過既配搭，感覺好新穎。蛋白入面既蛋黃，食出係溝左少少薯蓉，所以個口感冇平時食烚蛋咁嚡咁乾，yum!。配埋個松露汁，我地個個都好滿意！！剩餘嗰D汁用黎點麵包，直頭正到dum dum dum！推介二!　蘑菇芝士巻：皮薄而脆

黎blueduck workshop 食lunch, 通常都要一個星期前訂位 !! 這次亦不例外....12:30 準時到達, 只有一枱客人, server 好快就幫我們上食物server 講的 "......""西洋菜湯" cream of watercress - 飲落似 cream of broccoli, 我就taste 唔到有咩分別, 但朋友仔話用心的飲就會飲得出d 味, hahhaa "......."(係完全聽唔到既 ) pizza? pancake? - 幾特別, seems like pizza, inside is egg and broccoli, top with tomato sauce "煎雞扒" pan fried chicken with herb - 呢個entree 雞扒真係唔得, 可以同普通快餐店比較, d herbs 放在雞皮上, 如果你是唔食雞皮的, 你就只會食到d frozen food 既味, 反而個side dish mashed taro 幾好食"朱古力蛋糕" chocolate egg pudding - 其實係 chocolate

We came here at the recommendation of a friend whose mum is a great cook, so we knew we were at somewhere special. The restaurant is cosy and all but one of the customers were female, so we felt very at home, 7 ladies at lunch. The best thing about BlueDuck is that you don't have to make any choices. The set lunch is set and the only choice is you eat it or you don't. This means we have more time to chat with the least intrusions. The first course was a potato and leek soup that was very light b

4道菜+coffee全都好有誠意有心机，這便是厨司的靈魂，無改錯名麵包後，Garlic Potato Soup熱辣辣送來，garlic濃度同湯的creamy程度啱岩好西柚蝦salad很新鮮開胃，蝦尤其鮮味主菜鴨匈又soft又美味，又係心机之作Dessert Molten chocolate on top of 燉蛋 已飽但食到唔想停很喜歡這類誠意小店，食物真的比很多大brand好