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Offers a variety of tasting menu to make it easier indecisive people like me. First time (back in March), we had 5 or 6 course tasting menu and it was a little too much for us (Asian, girls, no stereotyping...)This time, we had 3-course menu ($488) with Entertainer app discount (one main for free so $140 for 3-course) - worth it! They only have three choices for appetizer, main dish and dessert so for the three of us it was perfect. The portion was just right, and all of us left with a full stomach. ********Quick notes: Not overly crowded - for the three of us, we had a big table for all our food.Friendly staff - who patiently explained to us every element of the dishDelicate plating with interesting way of fusing elements from different cuisine. ********Impression on food: Appetizer - we had clam ceviche and squid, and they are both amazing. Main - I had oxtail wagyu while my friends had scallop and fish. I liked the wagyu better. It was tender and well-flavored. Beetroot on the side supplements with a little freshness after the savory. If you are a seafood person, fish+scallop is certainly not a bad choice. Dessert - We tried all three. They are all very different and we are so glad to have tried them all. However, we unanimously voted for the strawberry pina cotta.
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SAAM位于Soho荷里活道与史丹顿街之间的嘉咸街上，门面低调不太显眼。餐厅转眼之间差不多开业近一年，直到了这晚才第一次到访。其实之前都有兴趣想过去试，但每次到了约食饭时大家却又没有想起他 餐厅装修简约轻松，最抢眼就是墙上那些色彩鲜艳的挂画。地方比我想像中细，原来约只有二十个位。日后如果要找个地方包场开party，看来可以考虑这里呢 ;)SAAM基本上主要做晚市，逢星期一休息；而唯一的一天午市在星期五供应。晚市的menu很简单，我们只需选择想吃prix fixe dinner还是tasting menu。Prix fixe dinner，3道菜$488，每道菜都各有3款选择（此外，亦只可从这menu上单点菜式）。而tasting menu，就分别有5道菜＄638 和7道菜 ＄788 2种选择。Tasting menu上的菜式会每2个月转一次。刚好9月份至10月份的A School Day tasting menu ，灵感来自大厨以自己在澳洲童年时在校园经常吃到的食物重新演绎。转眼自己都离开校园多时，这晚可以在香港SOHO遇上SAAM大厨重新演绎的那些年澳洲校园味道的学生餐，听起来颇有趣，真期待呢！SAAM2款tasting menu的分别是5道菜的menu会较7道菜的menu少了第3道菜和第5菜。既然第一次到访，就一于点来7道菜的menu，齐齐来个全体验。另外，还有配红、白餐酒的wine pairing选择，5款酒＄248 或7款酒＄348，定价平易近人。不过自己这晚不想多饮酒，下次再试试这里的酒吧。先送上的餐前小食是每位一客的爱尔兰鲜蚝。清新柚子酱汁和三文鱼籽的配搭让本身已经很鲜味的蚝味道层次更丰富，而且蚝的卖相也很美。未吃第一道菜前先留下个美好印象 第一道菜： NUTELLA & TOAST带子他他味道清新。但我更喜欢松露夹心脆饼！脆脆夹饼中间看来像’Nutella’的’朱古力色’酱其实是松露酱，松露香突出，好吃～第二道菜：CEREAL & YOGURT口感有点像乳酪，滑溜creamy，不过多份甘香。。。 原来其实是邪恶的鹅肝酱！ 再配上燕麦和胡椒调过味的菠萝，捞在一齐吃，酸香的菠萝可以帮助中和一下鹅肝的腻，texture食感亦不错。第三道菜：SAUSAGE & EGG这只看起来像真度好高的流心太阳蛋其实并不是蛋，蛋黄是南瓜蓉而蛋白部分是椰奶；而'sausage'，就是龙虾'汉堡'扒。吃的时候把蛋黄、蛋白和旁边的脆脆咖喱粉捞在一起，很有在吃咖喱龙虾的感觉。美味又有趣，是我这晚最喜欢的一道菜！第四道菜：FISH & CHIP眼前这fish & chips的型态、卖相跟我们平日吃到的炸鱼薯条是完完全全2个模样 XD 多宝鱼柳烚煮，配著脆炸薯片、炸他他酱汁和青豆蓉，美味之余玩味与创意都十足呢。第五道菜：GLUTEN FREE NOODLE SOUP鲜菇饺子与干面条先上枱，接著加上鲍鱼清上汤，大家便可起筷～第一眼看到这'无麸质面'时，觉得面条有点像手切乌冬。不过咬下去发觉原来是鸡肉！鲜美清淡的一道菜，吃得舒服。第六道菜：SCHOOL ROAST DINNER相对刚才那几道菜，这个的玩味'收敛'了。眼前的牛柳真是和牛牛柳，而炸薯亦真是炸薯。其实吃到这时已经颇饱，本来打算只浅尝一下。不过牛柳肉香丰富，肉质软嫩多汁，实在吸引。最后，一口接一口，不小心把全碟吃光光呢 ～第七道菜：PB&J甜品，亦是这夜的tasting menu上最后一道菜。由花生酱冻糕，烤香蕉布甸和提子雪葩组成，摆碟卖相精致。那提子雪葩彷如在吃/饮冰凉浓郁的提子汁，别错过！这次初访SAAM，留下相当不错的印象。Hum，怎么我当年学校的menu没有这么精彩呢
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结束了暑假 最期待的新学期开始了穿上校服 背著书包 粗框眼镜 冬菇头我们怀念的除了抽屉缝和书包里变著花样的零食还有每次下课铃音未了就迫不及待奔去饭堂的那一片热气腾腾亦或是放学路边摊 此起彼伏的叫卖声而怀旧的味道 用上新派的做法一起来看看欧式餐厅SAAM 的秋季餐单: 上学去 (九、十月限定)第一道：NUTELLA & TOAST 榛子酱多士谁的青春 没有早晨的一杯牛奶 配巧克力榛子酱抹多士？用上浓而回味的巧克力甜 与松露丰腴的香搭配带子肉嫩而入味 配起硬脆的面包片 开胃又清爽第二道： CEREAL & YOGURT 谷物和乳酪面层有咬口的燕麦脆脆乳酪下面铺的可是鹅肝冻还藏有水当当的胡椒菠萝肉 咬一口 果汁也冲淡了鸭肝的滑腻感再来第三道：SAUSAGE & EGG 香肠和鸡蛋蛋非蛋 肠非肠黄橙橙的“蛋黄”是南瓜蓉“香肠”也不是猪或鸡肉而制 而是龙虾哦有趣的高潮 则是清甜的椰浆首冲 让香浓的咖喱留下回味无穷第四道：FISH & CHIP 炸鱼薯条该是最精致的炸鱼薯条了吧？不同于常见鱼肉选了多宝鱼 水煮的质感 嫩滑而不失鲜而酥炸他他汁配上青豆泥 更是加分不少的口感第五道：GLUTINE FREE NOODLE SOUP 无麸质面汤用鸡肉压制成的面条！咬落口 是扎扎实实的鸡肉香而可贵的是 肉身麺条吃起来不散又不柴 还搭配了鲍鱼上汤海味也能把接地气的鲜 很妙的吊出来~~第六道菜： “SCHOOL ROAST DINNER”... 校园烧味晚餐以和牛牛肋肉主打的烧味主题而不吃牛的我 则换上了另一招牌烤乳鸽选用了法国普罗旺斯的鸽子在皮层加入了鹅肝酱 慢煮后的肉质由内呈现嫩红 肉汁也丰富的很再点些甜香的梨肉泥 清碟也一点儿不费劲甜品: PB & J花生酱与啫喱尾声再回到亲切的花. 生. 酱.积木状的花生酱冻糕 细腻的果仁香再挖一勺凉丝丝的雪芭 还有夹著香草籽的香蕉布甸满口的淡雅读万卷书 行万里路当总厨Patrick 在游历完世界以后是怎么把书本里读不出的味道 放进他的盘子里？跟著他 一起上学去！
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听闻SAAM Food & Drinks以多国菜作主打，主厨将周游列国带回来的烹饪知识汇聚到菜式中。这次机缘巧合之下来食午餐，午市套餐共5道菜式，小巧精致。据说每天的菜式也有所不同，今次食到的是杂菜沙律、苹果杏仁咖哩汤、牛肉春卷、蘑菇露笋意大利饭和烧猪肉配乳酪汁。主菜可从猪肉及鱼中选择，而且烧猪是餐厅的名物，当然要一试。特别喜欢其烧猪肉配乳酪汁，和蘑菇露笋意大利饭，两者火候刚好，味道适中。烧猪肉香嫩，配菜青豆和瓜吸收了酱汁，十分美味。如果加一点淀粉质入去，便更好了。意大利饭来得正好，微微的烟韧口感，再加上露笋的清爽口感，美味。其实将乳酪汁加进饭里食，也很不错啊。如果喜欢小妹写的/拍的，请到小妹的facebook page 支持一下啊~!
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Guys night out tonight. I must admit I have always enjoyed dining out with my buddy V who knows more than a thing or two about the local dining scene. With him picking our dining destination, I know for sure I am in very capable hands.His pick for tonight is SAAM. Located on the hilly Graham Street in Central / Soho, SAAM is a little difficult to describe but I would call it a melting pot of different cuisine.Owner-chef Patrick Dang's name looked awfully familiar. As it turns out, he has recently helmed Cocotte and worked at Mo Bar (2005-06). Apart from Hong Kong, the well-traveled chef has also been around Shanghai and different parts of Australia.I did my homework on the name of the restaurant before coming here. It means “together” in Afrikaans. Let's hope everything would be "coming together" nicely this evening.There are two prix-fixe menus available on this night, $488 for 3 courses and $688 for 6 courses. We decided to explore Chef Dang's cuisine in greater lengths so the 6-course menu was what we ended up having.Before dinner officially started, we were offered a basket of Turkish bread together with a nice dipping sauce made of white beans, yogurt and wine.Our first nibble was a black olive gazpacho. I was a little misled by its clear color which got me thinking it would be very light but it ended up being the exact opposite. Pretty intense and carrying a good depth of flavor.A further amuse bouche followed - a pan seared scallop with salmon roes, lime juice and a touch of wasabi. A very simple nibble that was well thought and designed. Not bad at all.Now that our palates were warmed up, it's time to get serious. First up was one of the chef's latest hits - cuttlefish noodle with Canadian sea urchin, mentaiko, salmon roes and seaweed in a warm yuzu foam. The sea urchin was probably not among the best we've ever tasted but it was working magic with the cuttlefish noodle, salmon roes, seaweed and yuzu. A very impressive dish (4/5).Our second starter was veal tataki served with cauliflower, osetra caviar and radish. I thought I heard our server mentioning cauliflower consommé but we couldn't find it anywhere on the plate. This was decent and I especially enjoyed the crispy potato on top giving the dish a lot of bite (3/5).I loooovvveeee white asparagus so I was really looking forward to this dish. White asparagus was wrapped nicely with savory country ham and the mélange with morel mushrooms, tarragon, green peas and potato foam added an interesting spin to the mix (3.5/5).Neither V nor I is a fan of fish but we both agreed that this line caught bass grouper from New Zealand tasted better than it looked (or smelled). Of course, it didn't hurt to have a strong supporting cast too, with crabbrandade, piquillo, artichoke and sherry doing the honor (3.5/5).Our last savory dish was the Australian Ranger Valley Wagyu beef that was served medium. The meat was very tender and juicy although slightly lacking flavors if we wanted to be picky. The only knock was perhaps the zucchini and cottage pie as they looked a little out of place sitting next to the Wagyu (3.5/5).We can each pick one dessert from the list of three and I went with the 70% Guanaja chocolate pudding with salted caramel, hazelnut and black berry. This looked like something we had at Liberty Private Works not too long ago. Very nice contrasting flavors (3.5/5).Coconut pavlova with textured coconut, mango, lime and yogurt was the one to pick if you're into more refreshing flavors (3.5/5).This was a very interesting dinner indeed. There were certainly some bright spots here and there. Although I couldn't single out a dish that managed to wow us (apart from the cuttlefish noodle perhaps), I thought everything was technically sound. Service was also very good from start to finish, which I found slightly surprising from a small place hidden in the quiet Graham Street. To sum it up, this is a real sleeper and a pretty good place for a reasonably priced prix-fixe menu ($688).
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