Quest By Que (已結業)

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11 食记

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|

367

湾仔

$801以上

越南菜多国菜 Fine Dining 西餐厅

8

1

1

eatwithjess

等级4

178

11

Chef Que Vinh Dang returns with Quest in Wan Chai. The first time I tried Chef Que Vinh Dang’s cooking- I was definitely blown away. Chef Que’s private kitchen TBLS on Hollywood Road quickly became one of my favorite restaurants so I was definitely sad when they closed down TBLS a few years back. Everyone’s familiar with Chef Que’s ah-mazing tasting menus from his days at TBLS. At Quest, the menu, which also changes seasonally are inspired by his Vietnamese heritage and days living and working i

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Chef Que Vinh Dang returns with Quest in Wan Chai. The first time I tried Chef Que Vinh Dang’s cooking- I was definitely blown away. Chef Que’s private kitchen TBLS on Hollywood Road quickly became one of my favorite restaurants so I was definitely sad when they closed down TBLS a few years back. Everyone’s familiar with Chef Que’s ah-mazing tasting menus from his days at TBLS. At Quest, the menu, which also changes seasonally are inspired by his Vietnamese heritage and days living and working in New York. So is Quest as good as TBLS? Let’s find out!
The fam bam and I went one evening to celebrate Cissy Jie’s Bday. Quest by Que only offers a tasting menu which will set you back HK$680 a person. Alright, shall we begin?

Squid Noodles | Chilli Tomato, Squid Ink Pearls.

Squid Noodles | Chilli Tomato, Squid Ink Pearls. The first course came out and was exceptional. The squid noodles had the most amazing texture in a light, spicy chili tomato broth with roe and squid ink pearls served chilled- super fresh, flavorful and delicious.

Tom Yum Shima Aji Tartare

Tom Yum Shima Aji Tartare | Pickled Green Papaya, Pomelo Salad, Roasted Seaweed. This was terrific as well. The ahi tartare packed a punch and I loved the strong roasted seaweed drizzled on top! It was a great combination of flavors between tom yum as well as a nice balance between the juicy and fresh pomelo salad.

Seafood Duo | Red Curry Crab Cake, Tempura Abalone, Sautéed Bok Choy.

Seafood Duo | Red Curry Crab Cake, Tempura Abalone, Sautéed Bok Choy. This was interesting. The crab cake was pretty good but I don’t know how I felt about the tempura abalone. It was done really well but just not my cup of tea!

Tamarind Glazed Grilled Pork Neck

Tamarind Glazed Grilled Pork Neck | Tumeric Rice, Sautéed Long Beans. The grilled pork neck was delicious. We all gobbled this up!!

Pan Seared Grass Fed Striploin

Pan Seared Grass Fed Striploin | Smoked Eggplant Puree, Caramelized Pearl Onions, Straw Mushrooms. The pan seared grass fed striploin was the main course. It was sturdy and hearty but a bit on the tough side. I really liked the smoked eggplant puree and accompanying veggies though!

Soursop Sorbet & Crispy Meringue

Soursop Sorbet & Crispy Meringue | Lemongrass Strawberry Fizz, Strawberry Jelly, Basil Seeds. Excellent!! I loved the different layers of textures and flavors. It had this burst of sweet and sour that I really liked. I also loved the jelly basil seeds. Nice, simple and refreshing ending- somewhat like a palate cleanser!

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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用餐日期

2016-06-10

用餐途径

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人均消费

$800 (晚餐)

庆祝纪念

生日

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amylaikm

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4

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I seldom get so angry for a restaurant but this restaurant is really ridiculously irresponsible.I booked this restaurant for restaurant week online, but they called up at 6pm and leave a message that they CANNOT OFFER ME the booking as the "Chef does not want to work that late". What a nice attitude this restaurant is having for their customers!Poor me, receiving this voice message 2 hours later, unable to book another restaurant online anymore for the night. And the staff from Quest just pushes

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I seldom get so angry for a restaurant but this restaurant is really ridiculously irresponsible.
I booked this restaurant for restaurant week online, but they called up at 6pm and leave a message that they CANNOT OFFER ME the booking as the "Chef does not want to work that late". What a nice attitude this restaurant is having for their customers!

Poor me, receiving this voice message 2 hours later, unable to book another restaurant online anymore for the night. And the staff from Quest just pushes the responsibility to me that I have not picked up the phone.

For such outstanding attitude, go if you enjoy the being treat like dirt

我一向甚少花時間寫食評的，但是這家餐廳真是不負責任得令人很憤怒，真的不能不寫。
我上週在 restaurant week預定了
這家餐廳並且已經得到了email 確認，但他們預定當天下午6點才致電我，他們不能給我預訂的位子，因為“廚師不想工作那麼晚”。這究竟是個甚麼的待客態度?!! 莫説他們未能待客如賓，他們連基本的尊重客人和信守承諾都未能做到!!!

我在2個小時後收到該語音留言，但已無法網上預定另一家餐廳。而餐廳人員更只是推卸責任，說錯在我沒有應答電話。

對於這樣優秀的態度，恐怕食物再好，也不應再去活受罪吧！

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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ricky167

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第一次試這種 fine dining 的越南菜，同睇openrice有分別，表面是高檔西餐，但味道一入口就是越南味，有趣。這裡只有 Tasting Menu及只做dinner頭兩道前菜材料及配搭均好蝦好味我件拖羅不夠肥Signature 豬腩肉咸及太油雞湯飯超唔得，湯咸，飯硬，雞肉太鞋燒鱔都不合格，鱔雖用上新鮮貨，有煙熏，但不夠味。調味用日本鰻魚汁，但依然一般。Short Rib 可以。切落去以為 overcook，但不是，有食友件剛好，但我件 over 少少。味道比較濃，太咸。以前明洞的韓式做法好過佢！Berry sorbet 可以，用新鮮荔枝。最後班蘭椰子雪糕配 chocolate cake 幾好。但要小心那粒份子朱古力波，有位食友咬破了，一枱都係朱古力醬價錢不便宜，未必再去！

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第一次試這種 fine dining 的越南菜，同睇openrice有分別，表面是高檔西餐，但味道一入口就是越南味，有趣。
這裡只有 Tasting Menu及只做dinner

頭兩道前菜材料及配搭均好
蝦好味

我件拖羅不夠肥

Signature 豬腩肉咸及太油

雞湯飯超唔得，湯咸，飯硬，雞肉太鞋

燒鱔都不合格，鱔雖用上新鮮貨，有煙熏，但不夠味。調味用日本鰻魚汁，但依然一般。

Short Rib 可以。切落去以為 overcook，但不是，有食友件剛好，但我件 over 少少。味道比較濃，太咸。以前明洞的韓式做法好過佢！

Berry sorbet 可以，用新鮮荔枝。

最後班蘭椰子雪糕配 chocolate cake 幾好。但要小心那粒份子朱古力波，有位食友咬破了，一枱都係朱古力醬

價錢不便宜，未必再去！

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2015-07-14

用餐途径

堂食

人均消费

$900 (晚餐)

Handsome XO

等级6

1.2K

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有朋自遠方來，誠邀肥肥家族於灣仔新興潮點「Quest By Que」享用晚膳，當真口福不淺！「Quest By Que」位於灣仔軒尼詩道名齋舖旁o既一幢商廈內，大廈未有中英文名稱，正門只刻有門號「239」作標記。大廈離灣仔地鐡站不遠，不過門外就有多個巴士站，步行三分鐘即達電車站，交通四通八達，地點非常中心。「Quest」o既logo以匙羮及幾款廚具o既形態繪製而成，圈出大廚兼老闆o既大名「Que」o既同時，彷彿亦道出餐廳對廚藝之講究，頗有意思。大堂四周由地磚，餐桌至傢俬都以黑白色為主，帶點兒歐陸色o既格調。頭頂燈飾及窗邊蠟燭柔和o既光線，配上28樓高層可望到o既景色，以及背景輕快o既外語音樂，氣氛極為輕鬆。食店正門及開放式廚房閃爍著金黃o既色彩，感覺就好似霓紅燈牌及舞台般，亦即店舖焦點之所在。雲石餐桌略帶高雅o既氣質，但由於桌上並無枱布，感覺變得比較隨意，大家用膳時都顯得冇咁拘謹。服務生年紀都好輕，負責樓面嗰幾位主要以英語溝通，大多都友善有禮。當晚最感動到小肥兩兄弟o既就係老闆Que先生，佢不但整晚用心預備餸菜，我地五人離開時更親自上前送行道別，親切得很！據悉，「Ques

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有朋自遠方來，誠邀肥肥家族於灣仔新興潮點「Quest By Que」享用晚膳，當真口福不淺

「Quest By Que」位於灣仔軒尼詩道名齋舖旁o既一幢商廈內，大廈未有中英文名稱，正門只刻有門號「239」作標記。

大廈離灣仔地鐡站不遠，不過門外就有多個巴士站，步行三分鐘即達電車站，交通四通八達，地點非常中心。

「Quest」o既logo以匙羮及幾款廚具o既形態繪製而成，圈出大廚兼老闆o既大名「Que」o既同時，彷彿亦道出餐廳對廚藝之講究

，頗有意思。

大堂四周由地磚，餐桌至傢俬都以黑白色為主，帶點兒歐陸色o既格調。

頭頂燈飾及窗邊蠟燭柔和o既光線，配上28樓高層可望到o既景色，以及背景輕快o既外語音樂，氣氛極為輕鬆。

食店正門及開放式廚房閃爍著金黃o既色彩，感覺就好似霓紅燈牌及舞台般，亦即店舖焦點之所在

雲石餐桌略帶高雅o既氣質，但由於桌上並無枱布，感覺變得比較隨意，大家用膳時都顯得冇咁拘謹。

服務生年紀都好輕，負責樓面嗰幾位主要以英語溝通，大多都友善有禮。當晚最感動到小肥兩兄弟o既就係老闆Que先生，佢不但整晚用心預備餸菜，我地五人離開時更親自上前送行道別，親切得很

據悉，「Quest」不但響應政府五天工作制，選定逢週日及週一休息，餐店更只開晚市，務求落足心機為每一位食客煮出一頓豐富o既晚餐。所有菜式由廚師一早預定，內容將不定期更改，但大致都為八道菜，其中最後兩款為甜品。餐單雖然冇得揀，但訂座時可以講明所有食物敏感項目，廚師會因應而作出調整。

有別於一般西餐廳，「Quest」並無麵包籃或餐包，哥哥仔送上餐飲後不久，食物亦隨即上枱。

香芧雞尾酒

第一道為頭盤「Smoked Octopus, Watermelon, Pickled Watermelon Skin, Ice Lettuce」。八爪魚煙煙韌韌，其少辣o既調味剛好減輕咗煙燻o既濃味，就連微涼o既西瓜同樣係煙得黎辣辣地，組合清新醒胃。

Smoked Octopus, Watermelon, Pickled Watermelon Skin, Ice Lettuce

換上餐具後，廚房即傳來一陣輕巧o既燒魚香，令大家都好期待下一道「Torched Ora King Salmon, Galangal & Beet Root Jelly, Avocado, Salmon Roe」

。餐碟上疊出六層高，顏色美艷悅目o既燒三文魚。底層透明o既柚子及梅味汁液浸著黑白o既蘭香子（basil seeds）同橙黃o既三文魚子，兩者互相中和，意外地一啲都唔咸，配上紫紅色o既紅菜頭啫喱食，清香爽軟，極具特色。

Torched Ora King Salmon, Galangal & Beet Root Jelly, Avocado, Salmon Roe

主角火焰三文魚件外層香脆，少辣惹味，魚肉中心卻又生嫩軟滑，夾上綠色o既香葱及牛油果更能特顯魚肉o既鮮甜味。魚肉面有兩塊分開炸煮o既三文魚皮，香口乾脆，送酒一流。六層菜式看似複雜，食材o既質感同味道亦各有不同，配搭出黎o既效果卻又能擦出驚喜火花，真係令人嘆為觀止。

Torched Ora King Salmon, Galangal & Beet Root Jelly, Avocado, Salmon Roe

姐姐仔介紹「BBQ Iberico Pork Belly Banh Mi, Chicken Liver Pate, Black Pepper Cha Lua Sausage, Pickles」為越南式三文治，用上西班牙黑毛豬o既五花腩及雞肝醬混剁成三文治餡。嘩，大肥爸爸食第一口即勁讚三文治超好食，肉碎不但香甜軟嫩，塗上橙色辣辣o既醬汁更覺味濃潤滑，加埋底層塊又鬆又脆o既多士食，簡直係極品

！估計由於肉醬較為溜滯，大廚特意加插咗一層醃製過o既蘿蔔絲作化解之用，盡顯細心之情。

BBQ Iberico Pork Belly Banh Mi, Chicken Liver Pate, Black Pepper Cha Lua Sausage, Pickles

大肥唔多食蟹，因為怕麻煩，亦唔多食蟹餅，因為怕溜，哈，居然今次對Chef Que所烹煮o既「Bun Rieu Crab Cake, Pickled Cucumber Cherry Tomato Pico de Gailo」讚不絕口，主人家聽到都好開心。

Bun Rieu Crab Cake, Pickled Cucumber Cherry Tomato Pico de Gailo

蟹皇哥哥解釋，蟹餅大小適中，外皮煎得好夠香脆，蟹肉鮮甜幼嫩，而且份量足，加上用香茅作調味，內含薯餡不多，蟹餅就變得冇咁溜，容易入口得多。

Bun Rieu Crab Cake, Pickled Cucumber Cherry Tomato Pico de Gailo

唔經唔覺原來已經食到第五道菜，太陽亦已西沉，由於店內光線不足，小肥只好用手提電話照明，拍攝食品，好明顯，打燈下影出黎o既「Pan Seared Chilean Sea Bass, Crispy Vermicelli, Sweet Shrimp Ravioli」不及之前喺自然光下影出黎嗰啲相咁靚

Pan Seared Chilean Sea Bass, Crispy Vermicelli, Sweet Shrimp Ravioli

香煎鱸魚光滑油潤，皮脆肉嫩，同個甜甜o既醬汁非常匹配。鱸魚魚油豐厚，吃下伴碟o既煎米粉正好索去油分，減低腸胃o既負擔，可惜碟中o既大配角甜蝦味意大利雲吞出哂事，令整道菜失色不少！姐姐仔建議雲吞要一啖食落口，好讓汁液直流口中，XO仔當然係照做啦；食落先知質感似係水彈多過雲吞，一咬層薄滑o既外殼就穿，蝦味濃郁o既湯汁滲滿口腔，略帶腥味

，唔係人人啱食囉。

Pan Seared Chilean Sea Bass, Crispy Vermicelli, Sweet Shrimp Ravioli

咸點最後一味為半隻釀鵪鶉「Stuffed Quail, Carrot Puree, Pickled Romanesco, Chipotle Nuroc Mam」。釀入咗粉絲o既鵪鶉肉質香軟，一啲都唔乾，不過如果可以鎖上更多肉汁就更加完美。

Stuffed Quail, Carrot Puree, Pickled Romanesco, Chipotle Nuroc Mam

伴碟o既蔬菜用上軟甜o既紫色椰菜花，喺電視節目上就見得多，細佬都係第一次食到，嘻嘻，心情極之興奮

Stuffed Quail, Carrot Puree, Pickled Romanesco, Chipotle Nuroc Mam

甜品有二，第一味「Strawberry Compote, Soursop Sherbert, Pandan Panna Cotta, Macaroon」無論係士多啤梨凍湯、刺番荔枝雪葩、或馬卡龍，味道都勁酸

，直令XO仔諗起嫲嫲點叫自己同哥哥「好孫（酸），好孫（酸）」！最奇怪o既係，雖然甜品咁酸，食完一啲都唔覺得有助消化，似乎酸得冇道理bor。

Strawberry Compote, Soursop Sherbert, Pandan Panna Cotta, Macaroon

餐單上最後o既一道甜品名叫「Frozen Vietnamese Mocha, Coffee Ice Cream, Condensed Milk, Chocolate Meringue」。淨聽個名就覺得好似越南咖啡o既解體牌咁，但係食落去個感覺就完全唔一樣，最主要係咖啡o既香味不一，此甜品o既咖啡味偏苦，而且煉奶味不足，個人覺得有少少失望

Frozen Vietnamese Mocha, Coffee Ice Cream, Condensed Milk, Chocolate Meringue

埋單先知套餐不包咖啡或茶，但係已經太遲lu。小肥杯咖啡味道唔夠香濃，要成$60杯真係唔抵飲！

多得長輩介紹，認識到灣仔潮店「Quest By Que」，輕鬆地品嚐到大廚兼老闆Que先生用心創製o既新派料理，肥肥家族真係有口福。服務優良o既食店同時又係餐廳，又係舞台，用上高質o既食材，喺客人面前一絲不拘地烹調出別具風格o既菜式，雖則效果未必樣樣稱心，但誠意十足，固定餐單以$780及不再另收加一o既價錢黎講，絕對抵食飽肚

！真心希望店子會考慮做埋午市，相信每日都會咁爆場。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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卫生

抵食

用餐日期

2015-06-19

用餐途径

堂食

人均消费

$1000 (晚餐)

推介美食

FoodieRoodie

等级4

111

0

5 points wrap up my experience at Quest:1. Although marketing efforts of the restaurant emphasises Vietnamese, expect international fusion.2. Food is good but portion too big for the full tasting menu to be graciously consumed by an average appetite. 3. Super slow pace. It took us 3 hours to complete the 8-course blind tasting menu. The place was not even half filled at the time, can't imagine what it's like if it's fully booked.4. If Quest claims itself to be a fine dining restaurant then we we

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5 points wrap up my experience at Quest:
1. Although marketing efforts of the restaurant emphasises Vietnamese, expect international fusion.
2. Food is good but portion too big for the full tasting menu to be graciously consumed by an average appetite.
3. Super slow pace. It took us 3 hours to complete the 8-course blind tasting menu. The place was not even half filled at the time, can't imagine what it's like if it's fully booked.
4. If Quest claims itself to be a fine dining restaurant then we were disappointed at how little attention is paid to details. Chipped bowls and plates are used to serve customers, napkins look pretty worn out and are covered with lint. It shouldn't be tolerable and very much discounted the whole dining experience.
5. They don't think most of their food needs to be eaten with knives is an incorrect presumption as we literally had to ask for knives each time a new dish was tabled given none was given except for the meat (quail) dish.

My afterthought of Quest is similar to that of TBLS, ie chef Que's last venture: nice to have a shot at but not wow enough to lure a returning trip.

Smoked octopus with water melon & ice lettuce

Torched King Salmon with roe, beetroot jelly, galangal & avocado

BBQ Iberico pork belly with chicken liver pate, Vietnamese sausage

Seared Escolar with sweet shrimp ravioli and crispy vermicelli

Stuffed quail with carrot puree

Pandan panna cotta and soursop sherbet

Coffee ice cream with condensed milk

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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抵食

用餐日期

2015-04-22

用餐途径

堂食

人均消费

$1200 (晚餐)

推介美食

tracytong1

等级1

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Quest by Que is the perfect casual fine dining venue in Hong Kong. The restaurant has a relaxed yet intimate feel (think fine dining that isn't stuffy); the music is pitched just right, helping to set the atmosphere yet not overpowering conversation; the service is excellent (you can always tell how attentive the service is by the number of time you need to ask to have my water refilled -- which was zero in this case); and, the food is an exquisite journey that can be explored together with you

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Quest by Que is the perfect casual fine dining venue in Hong Kong. The restaurant has a relaxed yet intimate feel (think fine dining that isn't stuffy); the music is pitched just right, helping to set the atmosphere yet not overpowering conversation; the service is excellent (you can always tell how attentive the service is by the number of time you need to ask to have my water refilled -- which was zero in this case); and, the food is an exquisite journey that can be explored together with your dining partners.

I had dinner with the my sisters (a bit of a reunion) and we were looking for somewhere special, a dining experience we could share together. I was a big fan of TBLS by chef Que Vin Dang and, despite high expectations, we really loved it -- not just the food but the whole experience. Each dish was unique. There was something special and delightful about each dish, from beginning to end, and the singularity of the food added to our conversation. Our discussions were frequently interrupted by "Oh, this is delicious!" and "This is so good." followed by appreciative silence while we ate.

The food at Quest is somewhat different from TBLS, yet Que's unique style and playfulness with food remain endearingly and deliciously and the same.

The portions were a good size. The price, including cocktails, was very reasonable. I would definitely return.

Oh, and make sure you book well in advance, especially for Thursdays and weekends -- it seems to fill up fast!

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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$1000 (晚餐)

Ali~!

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Chef Que Vinh Dang returns to the Hong Kong dining scene lately and settles in Wanchai for his new and exciting restaurant. It's been 4 years since my visit at TBLS. As I have had a great experience there back then, we decided upon spending our Valentine's Day dinner at Quest by Que.I appreciated the fact that the restaurant did not force us into order some Valentine's Day festive dinner set at some premium but instead just offered the normal 9-course tasting menu. We were seated by the window a

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Chef Que Vinh Dang returns to the Hong Kong dining scene lately and settles in Wanchai for his new and exciting restaurant. It's been 4 years since my visit at TBLS. As I have had a great experience there back then, we decided upon spending our Valentine's Day dinner at Quest by Que.

I appreciated the fact that the restaurant did not force us into order some Valentine's Day festive dinner set at some premium but instead just offered the normal 9-course tasting menu.

We were seated by the window and started our night with a drink

The former private kitchen has expanded to operate as a restaurant, but the open bar/ kitchen style remained.

This tasting menu brings in Chef Que's Vietnamese root and his inspirations from New York and other places during his venture. We embarked our night with the first course - Hamachi Sashimi, tomato jelly and yuzukosho nuoc mam. It was a very complex mixtures of flavors and textures in this dish. The hamachi was buttery and served well with the salmon roes and crunchy sea grapes. The lightly sour tomato jello and fragrant yuzu balanced out the strong salty aroma from nuoc mam (Vietnamese fish sauce). It was interesting that a seemingly simple appetizer turned out to be thoughtful, refreshing and delicately refined!

Yellowtail Sashimi

It was followed by Boston Lobster Nem Coun, pickled Daikon, smoked Paprika Sauce. It was a deconstructured Vietnamese rice paper roll. Fresh and juicy lobsters were enshrouded by a translucent rice paper sheet, which I thought was a little chewy. Loved the avocado puree sitting beneath other ingredients.

Boston Lobster Nem Coun

Next came Truffle Rice Cake with Sea Urchin, crispy minced pork, wasabi vinaigrette. This was not as memorable as the previous two courses but of course I would not mind more uni! I liked it how the first three dishes were light and sweet.

Truffle Rice Cake with Sea Urchin

Then Chef Que's signature dish was presented to us. He made a clever spin to the traditional Beef Pho, which was now called Beef Pho Tartar, Rice Noodles, Shaved Foie Gras, Fresh Herbs. The reinvented dish consisted of grass fed beef tartare sitting on a bed of vermicelli noodles, topped with reduced pho broth jello and shaved foie gras and herbs. Though I loved my hot bowl of pho, this was a successful reinterpration of the classic dish. The shaved foie gras added richness to the beef, while the broth jello was slightly overpowered by the other ingredients.

Beef Pho Tartar

Another favorite of ours for the night was Black Cod Fish, swimmer Crab, sugar snaps, squid ink mochi. Chef Que had done justice to the cod, keeping its silky smooth and buttery texture and had it served well with the scattered circles of caramel sauce. The small cubes of squid ink mochi were bouncy!

We moved onto the first meat dish of the night - Oxtail Bun Bo Hue, daikon, tripe. The oxtail was tender and the tripes absorbed all of the sauce which was warming and flavorful!

Oxtail bun Bo Hue

Our second meat course was Grilled Sagabuta pork, purple sweet potato puree, brussels sprout. I was not a big fan of the sweet potato puree, which was a little too sweet for my liking. The pork was seasoned in sugar and lemongrass, which intensified the meaty flavor though it could have been more tender.

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Griilled Sagabuta

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Palate cleanser was offered before dessert and this was Calamansi sorbet with yakult and chili. This was probably my least favorite dish in this evening, this was way too spicy! I could not even finish the scoop...

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Sorbet :(

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We were all prepared for the dessert when Almond Cake, charred pineapple, salted coconut caramel ice-cream. The sweetness from the ice-cream was well balanced with the acidity from pineapples. I kind of missed the big ice-cream macaron at TBLS though!

In general, it was a value-for-money dinner which was well prepared with great ideas and presentation. However, maybe the restaurant was still at its infant stage, the logistics was not very well executed during the night. The restaurant was shortstaffed and the dishes were offered at a rather slow pace that our neighboring tables made complaints for a few times so they could finish dinner asap. (It took us more than 3 hours to finish up the courses above...)

And it took me by surprise when I suddenly spotted Chef Que in jeans carrying a bagpack at around 10 in the evening (around the time we just finished the oxtail while waiting for the pork). He walked to the lift and off he went... and he was gone. I understand it is Valentine's Day and maybe he would like to spend a little time with his beloved, but as customers, I did not feel particularly comfortable to see the head chef leaving his restaurant when a lot of us were still working on our mains who were desperately hoping to be served quicker.

I liked the food here, and would love to return to check out and savor Chef Que's creativity. I do hope service could be more up to standard when I come back.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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This is a new private kitchen in Wan Chai and we were lucky to try it in the Soft Opening phase. Chef Que Vinh Dang created a menu that promises to take diners on a journey of tastes - when we visited, it was themed “Something Vietnamese”, so a lot of the dishes had some sort of Vietnamese or southeast Asian influence.We started with sashimi - in fact hamachi sashimi, which is a Japanese amberjack. The sashimi was surrounded by tomato jelly, and served with salmon roe and sea grapes, as well as

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This is a new private kitchen in Wan Chai and we were lucky to try it in the Soft Opening phase.

Chef Que Vinh Dang created a menu that promises to take diners on a journey of tastes - when we visited, it was themed “Something Vietnamese”, so a lot of the dishes had some sort of Vietnamese or southeast Asian influence.

We started with sashimi - in fact hamachi sashimi, which is a Japanese amberjack. The sashimi was surrounded by tomato jelly, and served with salmon roe and sea grapes, as well as yuzu. A very refreshing flavour combination, especially as I am a big fan of the citrus flavour yuzu.

The second course was an Alaskan king crab roll with avocado and paprika foam and a rice paper roll on top. Unfortunately the rice paper roll was too chewy and flavourless. Also, I felt the paprika was a bit out of place - but apart from that, great crab taste!

Next is a grass-fed wagyu beef tartar, with reduced pho broth jelly on top, and shavings of foie gras. Probably my favourite dish of the evening - quite surprising given that I don't usually like tartar! I liked the sprinkling of fresh herbs and vermicelli but could have done without the red pepper puree on the plate - paprika and bell peppers are not flavours I would associate with Vietnamese cuisine.
The fish course is a pan-seared black cod with a fish sauce caramel. A small portion, maybe a slightly bigger piece of the fish would have been nice - and then the chef could have skipped the squid ink rice gnocchi, which did not add any flavour! Apologies, there's no picture for this dish, I ate it too quickly!

The first meat course was a beautifully cooked oxtail, served with braised daikon - reminiscent of a hearty Hue soup. One the one hand oxtail was not a dish that I thought would be suitable for a Vietnamese dinner, but on the other hand the flavours were nicely balanced and it was very aromatic!

The second meat course was a pork collar served with purple yam puree and brussels sprouts. Nice, colorful dish with peanuts sprinkled on top. The portion was huge, given this was the final main dish - we could barely finish it. The texture mix of soft and crunchy was great, but the yam didn't add much to the dish, at least in my opinion.

A palate cleanser of Japanese grapes and Yakult arrived - although I could not taste the Yakult at all!
The final dish is an almond cake, topped with chargrilled pineapple and salted caramel ice cream - very tasty.

My only complaint is that we had three starters, three mains - but only one dessert. But then, we were all very full!
The eight-course tasting menu is 780HKD plus service charge - a fair price for the good quality of food we have been served! Quest did not yet have an alcohol license when we ate there, so it was BYOB with no corkage charge. Once the license is in place, it will be 350HKD per bottle for wine.
Would I eat there again? Yes - the food is very good, a nice mix of Vietnamese/SE Asian cuisine with some very innovative dishes and a very attentive service.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2015-01-02

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$800 (晚餐)

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Chef Que Vinh Dang used to run the private kitchen TBLS. He recently opened Quest in Wan Chai. The restaurant takes up an entire floor of a new building in Wan Chai. The decor is all black and white, which serves as a beautiful backdrop for his innovative and delicious tasting menu.The menu we tried was Vietnamese inspired but the chef plans to change the menu often and the next menu could be very different like Spanish! What an interesting concept, the restaurant will give diners very different

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Chef Que Vinh Dang used to run the private kitchen TBLS. He recently opened Quest in Wan Chai. The restaurant takes up an entire floor of a new building in Wan Chai. The decor is all black and white, which serves as a beautiful backdrop for his innovative and delicious tasting menu.
The menu we tried was Vietnamese inspired but the chef plans to change the menu often and the next menu could be very different like Spanish! What an interesting concept, the restaurant will give diners very different experiences each time.
We started with yellowtail sashmi with Tomato Jelly, Yuzukosho Nuoc Mam. This dish has Vietnamese and Japanese elements. It was a great start to the meal, the rich fish was offset by a tangy and refreshing sauce, while the basil seeds added a nice crunch . The flavors were so interesting and complex.

Next we were served Boston Lobster Nem Coun with Pickled Daikon, Smoked Paprika Sauce which is a deconstructed rice paper roll. This was my favorite dish of the night as I love lobster. The lobster was cooked to perfection, it was so juicy and complemented so well with some guacamole. And the pickled daikon added a nice contrast in texture and acidity.

Beef Pho Tartar with Rice Noodles, Shaved Foie Gras, Fresh Herbs really shows the chef's creativity. He really recreated the famous pho in flavor but with a new way of eating it. The beef was slightly smoked grass-fed beef and the shaved foie gras added some luxury and a nice smoothness to the dish.

I was so impressed already at this point but there was more delicious dishes. The fish course was a buttery Black Cod Fish served with sugar snaps sauteed with swimmer crab, Squid Ink Mochi and a fish caramel sauce. The sauce was so wonderful and I literally licked the plate clean. The fish was flaky and it contrasted nicely with the crunchy sugar snaps.

Next up was a soup dish from Hue province but of course Chef Que added his own touch. Gone is the noodles and served as Oxtail Bun Bo Hue with Daikon and Tripe. It was nice to switch to a warm and soup dish at this point. The oxtail was melt in your mouth tender and the daikon soaked up all the complex flavors of the soup.

The last main was a Grilled Sagabuta Pork served with Purple Sweet Potato Puree and Brussels Sprouts. The pork was marinated in lemongrass and fish sauce and cooked on a charcoal grill. It had a lightly smoked flavor. The pork had a great texture with some marbles though out. It was served with pieces or pork crackling for texture while the sweet potato puree added a hint of sweetness and creaminess.

I ate the palate cleanser too fast and forgot to take pictures. But we had a calamansi, yakilt and chili sorbet as palate cleanser. And the final dessert was Almond Cake with Charred Pineapple, Salted Coconut Caramel Ice Cream. The dessert was just heavenly and a perfect ending to the meal. It was sweet, sour, salty, rich, so many flavors combined well together.

Quest has a small and focused wine list with some very interesting choices from boutique wineries. They also serve some creative cocktails, we tried the Plantation Passion and Old Fashion and both were so good.
My dined as a group and all of us loved the meal. I think each dish is so well thought out. The dishes have so many ingredients and flavors but somehow Chef Que made them work wonderfully well together with each other. He is also really into textures, each dish had some kind of contrast with soft and crunch. I think you really get value for money for the quality and the amount of food served. What I can say is each course was a lovely surprise and the meal is really a journey!

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2015-03-03

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推介美食

kikimonnie

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Chef Que格調以黑白魔精簡格居,採用開放式廚房式廚房,添上燈光聚焦在凝神貫注的廚師身上美藉越南裔廚師 Que Vinh Dang 成功把越南菜混和歐陸式烹調過往品嚐過不小越南 Fusion 菜式,能讓我8道菜都我讚嘆不已卻難得!米之連到訪後,相信兩三星也走不掉!配菜魔力替油甘魚化新妝平日總配豉油芥辣的油甘魚刺身這次給我煥然一新感覺,酸酸甜甜,食慾頓然大增幾倍滑dudu啫喱、海葡萄、三文魚籽像化妝前補濕品一樣,功不可沒!廢掉傳統越式米紙卷 , 新一代蟹紙卷粉墨登場!餡料用顯貴阿拉斯加蟹肉,牛油果忌廉! (蟹肉牛油果,無疑絕配)配角是醃過的青瓜絲蘿蔔絲 ~ 大讚越式牛肉菜式有兩款,可是平日不吃牛的我亦不懂欣賞和評價!蜜糖黑鱈魚 ! 終極大愛無得彈 ~肉類中最愛魚肉,四味中最愛甜味 (最愛結合)煎得香口不用說，不能不說是內藏墨魚汁糯米糰加上香豌豆、鮮蟹肉。高潮壓軸之肥豬仔正當我還陶醉在鱈魚…香茅豬扒又趕到魚湯製法黏狀醬汁豬扒也不俗,唯一美中不足是採用豬腩肉最後的一道菜,對於女生來還是喜歡瘦一點的肥肉吧!獨特調劑的醬汁,讓我隔晚未能忘懷的激動…實在忘不了欣賞它的口感酸柑益力多辣椒雪芭,入

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Chef Que格調以黑白魔精簡格居,
採用開放式廚房式廚房,添上燈光聚焦在凝神貫注的廚師身上
美藉越南裔廚師 Que Vinh Dang 成功把越南菜混和歐陸式烹調
過往品嚐過不小越南 Fusion 菜式,能讓我8道菜都我讚嘆不已卻難得!
米之連到訪後,相信兩三星也走不掉!
配菜魔力替油甘魚化新妝

油甘魚刺身

平日總配豉油芥辣的油甘魚刺身這次給我煥然一新感覺,
酸酸甜甜,食慾頓然大增幾倍
滑dudu啫喱、海葡萄、三文魚籽像化妝前補濕品一樣,功不可沒!

新一代蟹紙卷粉墨登場!

廢掉傳統越式米紙卷 , 新一代蟹紙卷粉墨登場!
餡料用顯貴阿拉斯加蟹肉,牛油果忌廉! (蟹肉牛油果,無疑絕配)
配角是醃過的青瓜絲蘿蔔絲 ~ 大讚
越式牛肉菜式有兩款,可是平日不吃牛的我亦不懂欣賞和評價!

越式牛肉菜式有兩款,可是平日不吃牛的我亦不懂欣賞和評價!

蜜糖黑鱈魚 ! 終極大愛無得彈 ~
肉類中最愛魚肉,四味中最愛甜味 (最愛結合)
煎得香口不用說，不能不說是內藏墨魚汁糯米糰加上香豌豆、鮮蟹肉。

蜜糖黑鱈魚

高潮壓軸之肥豬仔

魚湯製法黏狀醬汁黑鱈魚

正當我還陶醉在鱈魚…香茅豬扒又趕到
魚湯製法黏狀醬汁豬扒也不俗,唯一美中不足是採用豬腩肉
最後的一道菜,對於女生來還是喜歡瘦一點的肥肉吧!
獨特調劑的醬汁,讓我隔晚未能忘懷的激動…實在忘不了

益力多辣椒雪芭

欣賞它的口感酸柑益力多辣椒雪芭,入口甜伴隨酸,最後留在味蕃的竟是辣
可惜未能討好不愛辣椒的我

可幸另一道甜品杏仁蛋糕能滿足我這個甜品控，
如果沒侍應作介紹, 甜中帶鹹,難以形容的蛋糕,
實在分不清什麼用料,只管忘我把它完全清光
配料用上炭燒菠蘿粒,海鹽焦糖雪糕~
深刻回味大滿足 ! 在灣仔工作的友人們不能錯過

地址:
灣仔軒尼詩道235-239號28樓 (開放時間週二至週六)
致電2554 0888

题外话/补充资料：值得一去!

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2015-01-11

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食神歸位

等级4

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美藉越南裔廚師 Que Vinh Dang 之前在 TBLS 的表現已令大家眼前一亮，近來他強勢回歸，在灣仔開設了 Quest by Que，正是為了取悅我們寵壞了的味蕾。試業期間，Quest by Que 只以一款定價 $680的八道菜套餐走天涯。套餐不但充滿着刺激和創新的越南菜元素，同時亦是個完美的方法去感受 Chef Que 精湛的廚藝。趁這頓精彩的聖誕前夕大餐之前，率先參觀了 Quest by Que 的場地連同私人用餐區，原來 Chef Que 最愛的顏色是黑和白。主餐區同樣以黑白色為主調，環境感覺仿如一個迷你歌劇院一樣，在射燈之下 Chef Que 的開放式廚房就是他璀璨的舞台，讓他可以施展渾身解數，為客人炮製一件又一件的精緻作品。八道菜的奇幻旅程以一款油甘魚刺身正式開始。鮮甜而肥美的油甘魚口感豐富，配搭清甜可口的車厘茄啫喱、海葡萄、三文魚籽和羅勒種籽後，味道變得酸酸甜甜，但卻充滿着刺激和極富層次感，效果實在非常精彩 (5/5)。第二道菜是摩登版的越式米紙卷。Chef Que 用了矜貴的阿拉斯加蟹肉做餡料，配料還有牛油果忌廉、青瓜絲和醃過的蘿蔔絲，完成後再在面頭灑上一個誘人

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美藉越南裔廚師 Que Vinh Dang 之前在 TBLS 的表現已令大家眼前一亮，近來他強勢回歸，在灣仔開設了 Quest by Que，正是為了取悅我們寵壞了的味蕾。

試業期間，Quest by Que 只以一款定價 $680的八道菜套餐走天涯。套餐不但充滿着刺激和創新的越南菜元素，同時亦是個完美的方法去感受 Chef Que 精湛的廚藝。

趁這頓精彩的聖誕前夕大餐之前，率先參觀了 Quest by Que 的場地連同私人用餐區，原來 Chef Que 最愛的顏色是黑和白。

主餐區同樣以黑白色為主調，環境感覺仿如一個迷你歌劇院一樣，在射燈之下 Chef Que 的開放式廚房就是他璀璨的舞台，讓他可以施展渾身解數，為客人炮製一件又一件的精緻作品。

八道菜的奇幻旅程以一款油甘魚刺身正式開始。鮮甜而肥美的油甘魚口感豐富，配搭清甜可口的車厘茄啫喱、海葡萄、三文魚籽和羅勒種籽後，味道變得酸酸甜甜，但卻充滿着刺激和極富層次感，效果實在非常精彩 (5/5)。

油甘魚刺身

第二道菜是摩登版的越式米紙卷。Chef Que 用了矜貴的阿拉斯加蟹肉做餡料，配料還有牛油果忌廉、青瓜絲和醃過的蘿蔔絲，完成後再在面頭灑上一個誘人的紅辣椒泡沫。

米紙卷入口層次鮮明，爽甜的阿拉斯加蟹肉跟牛油果忌廉、青瓜絲和蘿蔔絲在味道和質感上都營造出極大的對比，感覺更加回味無窮 (5/5)。

阿拉斯加蟹肉越式米紙卷

吃越菜哪裡可以沒有越南牛肉粉呢？

這款越式牛肉他他雖然注入了越南牛肉粉的概念，但實質上卻徹底地改頭換面，換上亮麗的外型後，感覺耳目一新。

牛肉他他砌成塔狀，面層再放置一個簡單的越式菜沙律和少量香草啫喱。越式牛肉當然不能沒有粉條，因此 Chef Que 特別在牛肉他他的底層多放一些越式玻璃粉，加上適量的鵝肝「雪」，這道全新演繹的越南牛肉粉便告完成。

喜歡香草味豐富的牛肉粒，入口的感覺更是濃郁，十分好吃 (4/5)！

享受完三款極度出色的菜式之後，令我們將 Chef Que 崇拜得像神級一樣，不過原來他也有跌落凡間的時候。

接着的香煎北海道帶子，是整晚最為平凡的一道菜。其實帶子的份量十足，入口亦鮮甜味美，而且不乏點點的焦香，可惜美中不足的是一個略為單薄的醬汁。

菜式配以少量粟米蓉和一個用羅望子和海鮮炮製的醬汁，不過這個配搭似乎清淡了一點，感覺上未能突出北海道帶子原有的鮮味 (3/5)。

香煎北海道帶子

不過很快一切便重拾正軌，這款黑鱈魚煎得香氣四溢，配上香豌豆、鮮蟹肉和墨魚汁糯米糰之後，味道更是無懈可擊。特別欣賞用魚湯做的糖膠狀醬汁，濃郁和黏稠的口感令黑鱈魚柳入口份外滋味 (4.5/5)。

香煎黑鱈魚

甜品之前最後一道鹹點是款改良版的香茅豬扒。豬肉選用了滑溜有口感的豬腩肉，經過香煎至色澤金黃之後，入口特別外脆內軟。

倘若擔心菜式太過油滯的話，加點清甜的香芋蓉和椰菜苗一起吃，對中和油膩的感覺大有幫助 (4.5/5)。

香茅豬腩肉

六款「重口味」的菜式為味蕾帶來前所未見的震撼，是時候清新一下口腔，準備甜品的挑戰。

這款酸柑味的雪芭，特別加入了益力多和辣椒兩種配料，成功將味蕾重新啟動 (4/5)。

酸柑益力多辣椒雪芭

據說 Chef Que 出道時曾在紐約當過甜品師，因此對這晚的甜品大有期望，而最終他也沒有令大家失望。

甜品是一款杏仁蛋糕，配以一層炭燒菠蘿粒和另一層自家製的海鹽焦糖雪糕。甜品各層有甜有鹹亦有酸，味道複雜但吃落十分清新，同時亦為這個晩宴劃上完滿和難忘的句號 (4/5)。

非常欣賞 Chef Que 能夠將自己對傳統越南菜的體驗，加以新派的烹調技巧，而變成一款叫人驚喜的歐陸式摩登越菜。對這頓晚餐印象深刻難忘，絕對稱得上是個人在 2014 年內最為精彩的味覺旅程之一。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2014-12-24

用餐途径

堂食

人均消费

$680 (晚餐)

推介美食

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