Cultivate (已結業)

It’s highly recommended to try this restaurant. The chef puts so much efforts to present every dishes to make the customer feeling delighted and memorable. I can definitely feel the enthusiasm of the chef to the food. And the price is very worthy for. Looking forward for the next visit.

之前經過門口就見到餐廳Style望落好簡約好靚，好奇之下search下個名先知原來係一間食Fusion菜嘅Casual Fine Dine，我身為Fusion 菜嘅fans即刻勁想試🤣餐廳環境用木做主色，好舒服👍🏻staff都好energetic，同我地介紹餐廳特色同菜式，服務都好吾錯！首先會有杯welcome drink🥂之後就係用左豆做主要材料嘅appetizer，好Fusion 嘅Taco🌮好清新又開胃🤤👍🏻開展一個令人回味無窮嘅Lunch🥰-每道菜都完美展示左Chef對唔同材料嘅熟悉，可以好好感樣互相襯托唔會喧賓奪主🫶🏻令食材味道更添層次👍🏻同時所有菜式Present 嘅方法都好有心機💓好似藝術品一樣，食完感覺勁幸福🥰-其實每道菜都好好味，但我印象最深刻就係個甜品，Caviar 配banana cake，咸咸甜甜好創新嘅配搭超有驚喜🥰-最後staff知道係我birthday Lunch仲好熱情感招待，請左我地飲幾杯酒，仲會幫我哋影即影即有🫶🏻P.S 拍照技術不錯🤣-總括而言呢間好值得去🫶🏻都值得回頭，Causal Fine Dine感覺有別於其他比較拘謹嘅Formal Fine

Heard so many good things about Cultivate and Chef Leonard Cheung. After checking his interesting background, was really interested to see how his dishes got influenced by American culture, combining his experience when he worked in few famous restaurants. The facade and the interior design is bright and neat. Counter seating allows guest can see the operation in the kitchen and interact with the kitchen team. One thing I had opinion is the kitchen counter is a bit wide and a bit far away from t

.二訪 - 有幸食到部分一周年嘅菜式, 好似用餐廳嘅花🌺整成嘅頭盤, 切成長條形再打結嘅油甘魚, 最後3道甜品 - Banana Bread配魚子醬, 杏仁蛋白豆腐花同舖係紅色格仔枱布上面嘅”Picnic”當晚最愛分別係前菜嘅”Uni lardo toast” 同主菜”Brandt prime striploin” 生熟程度岩岩好, 粉紅嫩心😍上次都有介紹過我鐘意黎嘅另一個重點係wine pairing, 今次仲要有埋liquor😛.🔻🍽 Cultivate📌 地址: 中環伊利近街27-29號地下A號舖.#tummysreadyatcentral #tummysreadyforwestern #tummysreadyforamerican

𝗖𝘂𝗹𝘁𝗶v𝗮𝘁𝗲 🍽有𝗔𝗻𝗻𝗶v𝗲𝗿𝘀𝗮𝗿𝘆 𝘀𝘁𝗮𝘆𝗰𝗮𝘁𝗶𝗼𝗻，點少得𝗔𝗻𝗻𝗶v𝗲𝗿𝘀𝗮𝗿𝘆 𝗺𝗲𝗮𝗹🤩🤩🤩 本來𝗯𝗼𝗼𝗸咗𝗱𝗶𝗻𝗻𝗲𝗿，但當然係冇辦法之下改咗做𝗹𝗮𝘁𝗲 𝗹𝘂𝗻𝗰𝗵😛😛 𝗖𝘂𝗹𝘁𝗶v𝗮𝘁𝗲係其中一間我想試咗好耐嘅新餐廳❤️ 餐廳係𝗼𝗽𝗲𝗻 𝗸𝗶𝘁𝗰𝗵𝗲𝗻設計，全部都係高枱高凳。一坐低就有杯𝘄𝗲𝗹𝗰𝗼𝗺𝗲 𝗱𝗿𝗶𝗻𝗸🥂 得知我哋慶祝𝗮𝗻𝗻𝗶v𝗲𝗿𝘀𝗮𝗿𝘆，將玫瑰花瓣切成心心❤️放喺枱上，好有心思🥰🥰 我哋成個用餐過程都無摧毁個心😂😂𝗖𝘂𝗹𝘁𝗶v𝗮𝘁𝗲 𝘀𝗲𝗿v𝗲 𝗦𝗲𝗰𝗿𝗲𝘁 𝗠𝗲𝗻𝘂 所以要當日先知道𝗺𝗲𝗻𝘂有咩𝗶𝘁𝗲𝗺𝘀，以確保用材新鮮。所有菜式都好創新，擺盤好精緻，味道好特別❣️首先開返支紅酒先❗️𝗖𝘂𝗹𝘁𝗶v𝗮𝘁𝗲 𝘄𝗶𝗻𝗲 𝘀𝗲𝗹𝗲𝗰𝘁𝗶𝗼𝗻以美國酒為主，我哋就叫左支𝗕𝘂𝗲𝗵𝗹𝗲𝗿 V𝗶𝗻𝗲𝘆𝗮𝗿𝗱🍷同大部份嘅菜式都好夾。首先介紹𝗮𝗽𝗽𝗲𝘁𝗶𝘀𝗲𝗿𝘀，𝗵𝗼𝗻𝗲𝘀𝘁𝗹𝘆唔係好啱我口味😂😂 我個人唔太喜歡𝗯𝗲𝗮𝗻𝘀同有香料味嘅菜式😛 所以𝗬𝗮𝗿𝗱 𝗕𝗲𝗮𝗻就唔太合我口味😛😛 頭盤自己比較喜歡𝗕𝘂𝘁𝘁𝗲𝗿𝗻𝘂𝘁 𝗦𝗾𝘂𝗮𝘀𝗵😍 香濃鮮甜😋 係我鍾意嘅𝘁𝗲𝘅𝘁𝘂𝗿𝗲🥰

當Cultivate的主理人Chef Leonard在未夠三十歲就開了這家Fine Dining餐廳, 我不禁想到三十歲的我, 是怎樣的一回事. Chef Leonard年紀輕輕, 就已經在世界最佳餐廳之一的Eleven Maddison Park工作過, 在香港也曾和廚魔在Bo Innovation及Chef Bombana在8½共事, 所以看到他處理菜式及食材的配搭相當成熟, 沒有為衝擊食客的味蕾而做得過火.Cultivate這字代表培育, 它不是一家素菜餐廳, 但很欣賞Chef Leonard將蔬菜在他菜單的地位提升到如肉食等食材, 可以獨當一面的層次. 味道上的處理也為它們的原味調和起來. 像是圖一鵝肝上的椰菜仔, 本身味道偏甘, 炒過後帶焦香, 與鵝肝的油香結合起來相當合拍. 當然鵝肝本身的順滑及無筋, 以Fine Dining來說已是出色的水準. 圖三豆角的豆香和爽脆與鱒魚子結合起來, 微微草腥配上咸鮮, 同時口感上爽上加爽, 不是人人喜歡, 但在外表上和味道上也令我印象深刻.圖五的胡桃南瓜先切成圓環狀, 再煎香然後套在碗上, 再加上南瓜濃湯, 由於它的甜度很高, 基本上只

這間新近餐廳的菜單是隨時變化的👍每道菜品的食材都非常新鮮👍而且食物層疊感非常美，味蕾層次感也非常豐富第一道前菜用了只有北方人才知道的一項食材：心裡美蘿蔔片包裹著橙色的鱼子酱與甜豆粒一口下去清新脫俗的味覺還有第一次吃到法國空運過來的鴨胸肉是運用中國傳統大料花椒粒與孜然粒等香料醃製烹飪出來的.味道極其鮮美👍不肥膩而又鮮嫩多汁店舖裡的佈置與擺設也非常簡約時尚很多角落都有綠植與新鮮鮮花的巧妙裝飾聽說很難訂位值得長期去的餐廳🍴

先以英語簡單點評:Chef Leonard's creativity impresses me. His dishes are complex but elegant.  "COCO BEAN" is an art of beauty and delicacy, and "BITES OF AUTUMN" is a myth of delicacy. Soup "BUTTERNUT SQUASH" is unconventional. "WINTER BLACK TRUFFLE" has complexity. Both the lobster and the duck dishes are too good to be true!We are also pleased with the service. 十一月本來就是慶祝紀念日的月份，兩個陌生人相識相遇xx年，縱使有爭執，皆成點滴！造就了每年有這一天要吃好的藉口，今年就在 Cultivate。 這晚在 Cultivate，是開心的，創意滿滿，造型富美感，食味新奇，組合多元且複雜，但温柔高雅，因此糅合舒服，胃納無負苛，且帶點酸帶點甜，

2022大家繼續食好嘢🥳 推介返2021其中一間幾滿意嘅fine dining; 從頭盤,主菜到甜品都有驚喜嘅一餐,估唔到美國菜可以變到咁有創意👍🏻 十二月頭初訪,最驚艷係”FENNEL & PERSIMMON”,鹽焗加拿大龍蝦,超厚身,肉質爽口,重點係個酸酸甜甜嘅醬,好開胃😍 另外,鍾意飲🍷嘅朋友一定要試埋wine pairing,雖然係好少眾嘅酒,好似希臘/摩洛哥紅酒,但係配埋食物有雙重驚喜!!.🔻🍽 Cultivate📌 地址: 中環伊利近街27-29號地下A號舖

𝑆𝑡𝑎𝑟𝑡𝑒𝑟𝑠:1.𝒮𝒶𝓃 𝐿𝑜𝓇𝑒𝓃𝓏𝑜 𝑀𝑒𝓁𝑜𝓃 (海膽蟹肉配海鮮味既𝒿𝑒𝓁𝓁𝓎-𝓁𝒾𝓀𝑒𝒹 𝒷𝒶𝓈𝑒)每一啖都好新鮮，佢既jelly sauce 好surprise～係最愛既一道前菜 🥰🥰2. 𝐵𝒾𝓉𝑒𝓈 𝑜𝒻 𝒮𝓊𝓂𝓂𝑒𝓇 睇落平平無奇既一塊餅乾配🍅 ，原來好有驚喜，食到有𝒯𝒽𝒶𝒾 𝒯𝑜𝓂 𝒴𝓊𝓂 既香味3. 𝐿𝑒𝓂𝑜𝓃 𝒱𝑒𝓇𝒷𝑒𝓃𝒶 (𝒵𝓊𝓌𝒶𝒾𝑔𝒶𝓃𝒾 𝒞𝓇𝒶𝒷, 𝓉𝑜𝓂𝒶𝓉𝑜, 𝒸𝑜𝓇𝓃)4. 𝐵𝑒𝑒𝒻𝓈𝓉𝑒𝒶𝓀 𝓉𝑜𝓂𝒶𝓉𝑜 (𝒷𝓊𝓇𝑔𝑒𝓇-𝒾𝓃𝓈𝓅𝒾𝓇𝑒𝒹 𝒯𝒶𝓇𝓉𝒶𝓇𝑀𝑎𝑖𝑛 𝑐𝑜𝑢𝑟𝑠𝑒𝑠:𝑃𝑒𝑟𝑓𝑒𝑐𝑡 𝑏𝑎𝑙𝑎𝑛𝑐𝑒 𝑜𝑓 𝑡ℎ𝑒 𝑓𝑜𝑜𝑑 𝑎𝑛𝑑 𝑡ℎ𝑒 𝑑𝑒𝑠𝑖𝑔𝑛𝑎𝑡𝑒𝑑 𝑤𝑖𝑛𝑒🍷 🍶𝐸𝑎𝑐ℎ 𝑜𝑓 𝑡ℎ𝑒 𝑐𝑜𝑢𝑟𝑠𝑒 𝑖𝑠 𝑚𝑎𝑡𝑐ℎ𝑒𝑑 𝑤𝑖𝑡ℎ 𝑎 𝑐ℎ𝑒𝑓’𝑠 𝑠𝑒𝑙𝑒𝑐𝑡𝑒𝑑 𝑤𝑖𝑛𝑒🖤🖤1. 𝑆𝑈𝑀𝑀𝐸𝑅 (𝐼𝑏𝑒𝑟𝑖𝑐𝑜 𝑐𝑜𝑙𝑙𝑎𝑟) 🍷2. 𝑅𝑎𝑣𝑖𝑜𝑙𝑖 𝐷𝑜𝑝𝑝𝑖（松露意大利雲吞）🥂𝐷𝑒𝑠𝑠𝑒𝑟𝑡:𝑇ℎ𝑒 𝑚𝑜𝑠𝑡 𝑖𝑛𝑠𝑝𝑖𝑟𝑎𝑡𝑖𝑜𝑛𝑎𝑙 𝑝𝑎𝑟𝑡 𝑖𝑠 𝑡ℎ𝑒 𝑑𝑒𝑠𝑠𝑒𝑟𝑡, 𝐺𝑟𝑒𝑎𝑡 𝑏𝑎𝑙𝑎𝑛𝑐𝑒 𝑜𝑓 𝑠𝑤

很高興朋友帶我來這間很難預訂的餐廳! 店內只有大概22個座位。我們被安排坐bar枱位置，可看到廚師們細心地準備晚餐。Set menu 一共10 道菜，每度都很特色，味道基本上沒有重覆，有幾度更印象深刻。San Lorenzo Melon這是一款西班牙凍湯，有濃濃的青瓜味，配上哈密瓜，非常清新，很想再來一碗呢！Brussels Sprount 炒球芽甘藍拌榛子、咸肉粒和青蘋果，加上醋汁非常開胃。Maitake這是一道非常難忘的菜色，高湯有點點像肉骨茶，隨著鵝肝漸漸溶化在湯內，加上舞茸，味道變得非常香濃。Summer - Iberico collar到了這道菜時其實已經有點飽，但實在太好吃，黑毛豬肉質鬆軟嫩滑，最終還是吃乾淨🤣Long-An賣相是一碗普通的豆腐花上面加了薑糖粉，但原來內有乾坤！有龍眼肉和朱古力杏仁碎，口感很豐富！Summer Truffle這是一款很有創意的雪糕甜品雪糕是用菊芋做，包上厚厚的oreo 碎，配上榛子和爆炸糖，外面再灑上松露和帕馬森乾酪 ….. 淡淡的雪糕變得又甜又鹹，感覺很奇妙！另外不得不提Banana bread , banana miso, caviar這

It was a little bit difficult to book but finally got to try their dishes, which were really creative and presented beautifully.We got to sit in front of their open kitchen to see them perform their work and it was quite magical to see how they plated the whole dish and even the aesthetics eg. how they use a brush to remove the extra powder to make the dish look so pretty.Despite we were sitting on bar chairs, they had a small drawer where we they have an envelope and hand sanitizer to place our