Eighteen Sharp (已結業)

朋友请食饭选了这里，我们一行四人坐在窗边的枱，景色不错。我们决定散点，因为可多试几个菜式。前菜点了荔枝串茄，十分清甜，入口卜一声的爆汁，口感极佳。另一前菜椒盐豆腐就是一般正常水准。当然也有试蓝脚菇酿鸡翼，浓浓菇香在切开鸡翼的瞬间溢出，叫人食指大动！主菜我们选了虾(柠汁和胡椒各二)，煎仓鱼和黑松露鸡。虾很大只劲爽口，鸡炆得软腍入味，十分不错。甜品是香芒豆腐布甸，很香很滑又不太甜，为丰富晚餐画下句号 继续阅读

This restaurant is a concept by the Swiss watchmaker Franck Muller, providing fine dining experience to customers by offering a new exclusive and private setting, and the cuisine is a contemporary Cantonese with a western fusion touch. Located behind Times Square on Sharp Street, this is the second time I came to the restaurant in a week. I am sharing my experience on the latest visit because of the special menu I requested.First on the ambiance. The restaurant is not busy on the night, and we have our own private room, with a good size table and comfortable seats, and having a view looking at Times Square. The general decoration is elegant and modern, with a cozy and relaxing atmosphere. Certainly getting us off to a good start on our dinner.Like I said, I chatted with Head Chef Chan early in the week to fix a menu. So I have to admit I came with high expectation. But everything was so well delivered that we got a lot of wows on both the presentation and flavors. The starter is a trio, with Brine French Foie Gras, Holland Cherry Tomatoes in Lychee Sauce, and Scallops in Yuzu and Osmanthus. The scallops are tender and paired perfectly with the yuzu and osmanthus to bring in an extra freshness of floral and citrus, while the foie gras was soft and melting in the mouth, marinated by the brine superbly. The tomatoes was soaked in the lychee sauce to give the sweetness, balancing well with the acidity of the tomatoes. This trio really got us even higher on expectation for the coming dishes.Next is Golden Pepper Baked Prawn, with the prawn baked just right, and the sauce is prepared from some green and Sichuan peppercorn providing some spiciness but not crazily hot. And apart from those the sauce also had some crab yolk to give further flavors. On the side there are crispy deep fried purple sweet potato shreds which are great together with the sauce.Then it came the soup, which is a Rich Fish Soup with Crab Meat and Bird's Nest. According to Chan, the fish soup is made from boiling a large portion of fresh fish and reduced that to only a few bowls so it is very rich and tasty. The creamy fish soup was by itself phenomenal and when added to the crab meat and bird's nest, the delicate flavors from those complemented nicely with the soup and I have to admit I finished the whole soup in no time!Following is the Crispy Dried Scallops with Baby Geoduck, Cellophane Noodle and Asparagus Lettuce. Again, the freshness of the geoduck can be tasted immediately, with the sauce made from shrimp and crab yolk soaking well to the noodle and asparagus lettuce shreds, and on the texture both the tender clam contrasting beautifully. My only recommendation was to make the sauce a bit less salty.Now is the time for the fish, which is a Thai-style Sour and Spicy Garoupa. Taking the meat out and then wrapped in bean curd skin to fry, the fish is then served with a light tom yum sauce. The fish is really soft and smooth, and the bean curd skin allowing a chewy texture to supplement. The sauce provides a fusion style and is a nice try to combine the two cultures.Next came the Baked Okinawa Pork Marinated with Herbs, which is another fusion dish prepared in western style. The pork is marinated first with mixed vegetables and then coated with herbs before baking to the correct level to maintain good juiciness. Pairing with some salad which balances the fat from the meat, it is another good example how Chef Chan creatively combined the dish to the Chinese menu without us feeling awkward or unmatched.Like all Cantonese dinner we need to have some carbohydrates and the Stir-Fry Crab Yolk Braised Noodle Skin is a perfect wrap-up. The rice noodle skin is first braised in crab yolk to soften and seasoned, and then it was stir-fried. It was not oily at all and each shreds is also separated instead of lumping together. This is a good test of the chef's skills.Finally on dessert it was Sweet Dumplings in Ginger Tea with Red Dates and Dried Longan. The dumplings are made using the special Japanese rice flour, giving a very chewy and smooth mouthfeel, with nice fillings of coconut. The soup is similar to those you would have after eating hairy crab, but it was less spicy from the ginger and with the right sweetness too.I have to say it was one of the best Chinese dinners I had for a while, and on each dish Chef Chan personally coming over to explain how it was prepared and the special features certainly giving us extra knowledge on the food and enhancing the overall experience. The services are also impeccable with the right attention and privacy provided to us to make this meal very enjoyable.The price is $2,866 for two, which is in my opinion a good value given the quality of the food, the atmosphere, the experience and the exclusivity. I certainly will come again often and maybe with more people so we could try their other dishes which would need more people in order to prepare.My overall rating is 85/100. 继续阅读

新派中菜Happy Friday又怎可少得了吃货呢于Openrice看到这餐厅当然要来这一试这幢大厦平日对我来说并不起眼但原来这也有好几间食肆先到这餐厅门口环境装修已吸引我而且座位宽阔不错不错基于前一天预约时餐厅的人一早已Email Menu给我而我就选了今晚这款翠绿桂花鱼翅盏味道没甚么特别黄金胡椒蚧皇焗龙虾反而这个有惊喜酱汁配得很好28头吉品鲍扣鹅掌平日吃的鹅掌都是连骨的但这里真好骨已起最适合女士蚧肉燕窝羹这个可以吧我还是比较喜欢杏汁燕窝用来做汤羮味道就普通点汁烧鹰䲝鱼这个鱼肉本身都不差加上份量刚好福禄万寿面这个其实不算差只是真是对我来说太咸了整晚最令我惊喜的就是这甜品平日我都不爱吃甜开头看到这甜品我也以为我只会浅尝但想不到这香芒豆腐慕丝一点也不甜而且有清清豆腐味然而桂花啤梨甜度我亦可接受这甜点也真是全晚最大惊喜 继续阅读

XO仔读书唔叻，中文水评只有小六程度，真系连自己都唔敢相信有能力可以写到第三百编食评 ！为咗要隆重其事，今次主题经过精挑细选，以表达感恩及庆祝之情！旧年OpenRice十五岁生日喺铜锣湾「Eighteen Sharp」度摆酒，晚宴当晚刚好又系感恩节，双重意义下小弟被邀出席，深感荣幸万分 ！小肥都系因为参加生日会先知名牌钟表品牌Frank Muller喺铜锣湾核心地段新开咗间四层楼高o既旗舰店。大厦蓝绿色o既外墙灯型中带潮，左手边以白灯照射o既广告牌亦好抢眼，地点方便，而且唔难揾。旗舰店其中两层为品牌核下o既中、西餐厅，OpenRice拣选o既「Eighteen Sharp」就系Frank Muller三楼o既中菜厅。餐店取名「Eighteen Sharp」除咗同街名Sharp Street半有关连之外，其实系寓意晚餐时间十八时正（即下午六时）开始；名表厂o既食肆以时间提名，有意思！有意思！楼底高o既「Eighteen Sharp」以黄灯照明，天花吊著闪烁o既水晶灯饰，室内一片金碧辉煌 ；名牌店舖果真气派十足，富丽堂皇！寿宴一早已排好位，宾客只需对号入座。餐桌上见到不少OR界o既表表者 ，巨星食评家能够聚首一堂，真系唔讲得笑！每个座位除咗有名牌，仲有菜单一份，共列出十二款𩠌菜，极为丰富。试问佳肴又点可以冇美酒相伴呢？！当晚酒品全部都得过奖架，来头一啲都唔野小。盛宴准八时由董事经理Jan小姐揭开序幕 。看过短片，碰杯饮胜过后，服务生随即送上前菜拼盘。 五前菜之荔枝荷兰串茄：小肥唔多食蕃茄，因为怕酸同唔钟意层蕃茄皮。今次大厨先将蕃茄去皮，再用荔枝汁腌制，效果甜美多汁，仲一次过解决哂两大问题，搞到小弟不得不写个「服」字 ！ 五前菜之桂花腰果、乳香白肉卷、黑松露松茸松叶蟹脚：细佬对腰果敏感，故不能食用。碟前方两件乳香白肉卷呈半透明状，原来系五花腩薄片夹入咗层酱萝卜，师傅喺肥腻o既食材入面巧妙地加插消滞o既酸菜 ，白肉卷不但入口唔油腻，食落软中带份爽脆，好特别。摆放喺拼盘中央o既黑松露松茸松叶蟹脚味道系五款当中最为香浓，黑松露芬芳扑鼻，蟹脚鲜甜幼嫩，如果份量可以成二或三就更为美满 。 五前菜之沙律菜烧汁牛肉卷：卷物o既牛肉皮层个烧汁味其实唔错，不过却卷入火箭菜作馅，令口中增添咗阵苦味同干感。幸好最后食埋垫底件蜂蜜菠萝，感觉顿变醒神又醒胃，成功挽回不少分数。 黄金鳯翅藏玉液：将炸鸡翼形容为「黄金鳯翅」，再以「玉液」美化燕子o既口水，𩠌名改得真系高贵，极似皇帝食用之美馔 。去咗骨o既鸡翼炸得刚好金黄，外皮香脆得黎完全冇㶶，内藏o既燕窝丰满清脆，鳯翅风姿果然动人 ，唯一小肥略嫌味道偏淡。伴碟o既鱿鱼紫菜酸酸凉凉，算系醒胃菜式，不过酸度未必人人啱食。 法芥籽柠蜜焗海虾：一双海虾背部显然被鎅下一刀，但未有做到起双飞o既立体形态，估计𠮶刀只用作挑出肠脏。爽脆o既海虾配上酸甜微辣o既酱汁好惹味，不过浓厚o既味道其实会盖过虾只原有o既鲜味 ，所以除非海虾为急涷货式，否则厨房可改良酱汁以带出海虾本身o既鲜甜味。 黑蒜花胶炖雪雁：每碗汤品内都可清晰地见到花胶同雪雁，同桌o既食评家一边拍照，一边赞赏足料。炖汤黑蒜甜味浓郁，花胶腍滑香软，整体滋润且唔油腻。 香草焗BB骨：BB骨卖相不俗，有刀叉配备，舖排各方面都带点西餐风格，但一食落口就知焗得过咗火位，因肉质偏嚡同干，伴碟亦未有汁液帮忙解决问题。虽然主角失色，但配角块菠萝莲藕片就好独特 ，清爽得黎好醒胃。 油泡螺片莴笋丝：此道油泡螺片可以话系整顿晚宴中最为传统简单美味o既一道。油泡螺片新鲜清脆，莴笋丝翠绿爽口，无需多余o既酱汁已觉菜式鲜甜无比 。 澳洲香牛蕃茄浓汤乌冬：单尾黎一碗热乌冬，虽然牛肉有少少过熟，但胜在切得够薄，入口除咗嚡咗少少之外，仍能保持软腍，加上奶白色o既汤底香浓甜美，乌冬软滑弹牙，实属不错之选。 养生茶白玉丸子：甜品系一碗滋阴养生茶，两粒大大o既汤丸烟韧软腍，入内o既玫瑰花瓣芳香清幽，红枣及杞子同为甜美，糖水清润可口，暖意甜在心头 ！OpenRice十五岁寿辰，碰巧为感恩节，于装潢高雅o既「Eighteen Sharp」设宴款待一众食评，XO仔有幸成为其中一位座上客，当真感激不尽 ！享用完一顿丰盛o既寿酒，居然仲有可爱o既笑喊脸咕𠱸带回家，有得食，又有礼物收，可真惊喜十足，尽兴得乐而忘返！ 继续阅读

有人请食年夜饭，当然要跟传统食中菜，但又想有点特色，所以来了试新派中菜。头盆先来个荔枝荷兰串茄，黑松露松茸松叶蟹脚，慢煮矶烧鲍鱼，全部都好好吃，特别是荔枝荷兰串茄，食落去好似食紧荔枝，好香甜美味，好有惊喜，要encore。再来黄金凤翅藏玉液，香香的皮包著燕窝，这个配合不错。主菜是法芥籽柠蜜波士顿龙虾伴蟹钳，这个OK，但比较西式。汤是龙皇哈蜜瓜炖晌螺，好味和牛蕃茄汤乌冬，这个好好味，浓郁的鱼汤加弹牙乌冬，正！最后的甜品也是亮点，但由于吃得太饱，不能一一品尝。一定会再回来，或者下次会先试同品牌的西餐。 继续阅读