Salon Number 10

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so, went with friends, had gorgeous cocktails- i had a bloody mary that was very much an alcoholic salad, all friends had some absinthe. the open kitchen was inviting and interesting but had got there too late for food service- music was fab, and crowd and decor were as well.have since passed by w friends and been told it is members only?what is this hk business of flipping that on and off?only unsavory part, all the rest delish 继续阅读

一所日藉年青老板开设的酒吧，以私人会所形式经营，象征式入会费但需获主理人批准，装潢特别，门面及室内环境似船舱，梳化重型椅子有家的感觉，周三有乐队现奏，不时有私人聚会。刚好周三光顾，但查看餐厅面书，巴西乐手晚上十时半方才到达，不适合我们上班一俗，还是先去试试欢乐时光水准如何。尚以为时间尚早客人不多，原来环保人仕Green Drinks当晚有活动，进门见几乎满座，外藉客人居多，既来之，则安之，我们这对＂外人＂依然找到小枱位置，坐下来参与聚会，并与其他对环保有心的座上客闲聊，八点讲座开始，谈及塑胶再造之价值，上了有趣的一课。酒吧当然鸡尾酒不缺，但并无饮品餐牌供应，相信只要说得出，调酒师亦做得到！大部分环保人士皆点算啤酒或红酒，也许他们主要为讲座，客路不同！未有参考而员工又大忙碌之下，我们只选了平常的 Gin Tonic, 售$80+10% 不便宜，喜见酒精份量足，写意。 其间当然要觅食，酒吧只有佐酒小吃餐牌，多是芝士及香口炸物，非我所好，见其他食评提及Charcuterie Board ，于是决定试试，是当晚售价最贵的一款 $288。坐下良久，Charcuterie Board 终于送到，见长身木板大堆头，上面放上五款火腿及香肠片，每款有五片，伴以什锦咸榄数只及面包四片，二人分享，有些奢侈！感觉附近有不少羡慕的目光，五款冷猪肉肠仔或火腿片咸香程度及肉质不一㨾，最近橄榄的两款火腿片似是西班牙风干火腿类，肉质较密，脂肪不多，肉味及咸较浓，其余三款salami脂肪纹理丰富，口感相对软嫩一些，正中央一款是辣肉肠，各有其独特。作为cold cut platter，欠了pate，有所不足；而且只有四片面包不足够，若非讲座正在进行中，我们务必要求添加。Charcuterie Board，佐酒适合，但想起 City Super 超市亦有一包五款已切片风干火腿香肠售卖，觉得愚蠢咗，应该点炸物，起码有多少厨艺！ 继续阅读

I have always been curious about this place and never knew it was a restaurant because I've always thought it was a funky residential house.From the outside, it looks like an old retro TV.Inside, you could imagine you were in a yellow submarine!Found out about this place after I read some tasting reviews and decided I had to check it out for the food and the environment.On openrice, it was listed as Chez moi before Salon 10 tookover and the food and decor seemed a waste.The new style really suits its original design and the front of the restaurant with a bookshelf, stuffed peacock and other antique items.When I found out that you could eat here, I decided to dine here and the food was not the ordinary two course, three course menu.I found it interesting because there were some Southern American items which I have not tried before.Here was what I tried:★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Fried green tomatoes:colossal lump crab, spicy greens, green goddess dressingI had to try this because I don't know any other restaurants that serve it.In the UK we don't have this dish and I recently found out reading some American news that an inmate on deathrow requested this for his last meal.{On the topic of deathrow, see the toilet below!}I loved the crunchy light cornmeal coating and the green tomato was juicy.The salad that came with it was delicious paired with the green goddess dressing.It was nice that it came with crabmeat which was fresh and there was quite a lot of it.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Salt market fish peppersiquillo peppers, brandada, Italian salsa verdeIt was amazing how these piquillo peppers were peeled skinless and still plump with a smooth surface.There was generous herbs dressing drizzled on top.Inside this juicy pepper was the silkiest grounded fish you could ever taste which complemented each other so nicely enhanced by the dressing.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Too rich rum chocolate pudding:This was chocolate pudding topped with Citrus cream.The chocolate pudding was dreamily delicious but the orange cream ruined it for me because it tasted artificial and tasted like orange aromatherapy oil mixed with cream.★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★Now that I have talked about the food, I can safely move on to the toilet!A really nice toilet you must check out!The toilet looks a bit like a gothic church deathrow electric chair.Anyway, I hope to see more items on the menu.There were two dishes I really wanted to try from on Foodcraver tasting event: fish with parpadelle and the fried chicken but they were not available that day. 继续阅读

Salon Number 10, the funky members only bar located above Lan Gwai Fong recently launched a dinner service headed by Chef Austin, the former chef of Brickhouse. If you have not been to Salon 10 before, you might have difficulties to locate where it is as the restaurant & bar does not even has a name on its door! Yet you can easily spot Salon Number 10 from its crazily cool entrance.I love the inferior design of Salon 10, it is funky and homey at the same time. There is this really quirky submarine section at one side of the dining area and a living room setting with loads of comfy retro furniture at the other side where it is more lay back and chill. There is also an open kitchen with colourful tiles at the end of restaurant where you can opt for a chef table if you want. The NarcissistI ordered the Narcissist as it was highly recommended by the house. The cocktail was infused with earl grey tea, honey liqueor, canton cognac and lemon over crushed ice. As you may tell from the ingredients, this cocktail was very aromatic with the earl grey tea, sweet with the honey and refreshing with the lemon. A highly recommended drink from me as well!Curious MonkeyI ordered Curious Monkey because it was infused with cucumber which I think is quite interesting. The other ingredients in this bubbly cocktail was Money 47 Gin, orange slice, a dash of tonic and prosecco. Without disappointment, this was another great cocktail with a refreshing cucumber note in it! Another lovely cocktail. Just a note to all, the cocktails here are pretty strong.CharcuterieOur first dish was a beautifully plated platter on a wooden board. I tried the two cured meats first but they tasted pretty average and were rather rubbery. Next I scooped a spoon of chicken liver with peanuts at the jar at the back, it was mind blowingly delicious! Silky smooth, creamy and savoury! I personally reckon this tasted the best on the board. The pork terrine was quite decent as well, creamy and meaty with strong pork taste. The toasted was warm and crunchy and was good to go with the chicken liver and pork terrine. Last but not least was a house jarred pickles to whet the appetite.The RawHow cute was the plating! The USDA beef tartare was tender, moist but was a bit too mushy. The sauce at the side was a tangy mustard. The Tabiko Caviar on top added extra crunchy texture to the tartare. The lotus root crisp was alright but would be better if it is lightly salted.The VegThe vinegar marinated asparagus was very sour but I LOVE it. Another love on the dish was the Okra cracklings which was very crispy. I have never tasted Okra before, it tasted like yam and was pretty sweet. The Okra roe in white was quite crunchy too but tasted blander than the cracklings. The cured trout was yummy too, it was sweet, tender and smooth. The asparagus purée was nice by itself, to go with the kale salad or with the marinated asparagus.Seasonal SaladWith ordinary looks, this dish tasted amazing! With the taste of quinoa, you immediately linked to Indian fod. The quinoa croutons was savoury with a crunchy crust. It was also creamy and tasted like chick peas. The kale salad was fresh and crisp with a sweet dressing. Within the salad also had extremely sweet and juicy grapes confit.Something FriedThis dish gave me a surprise as I would not have ever guessed what is inside that golden crust, it was green tomato! The deep fried tomato was extremely interesting where the sweet tomato juice was held within the crunchy crust! The chunky crab meats served aside was fresh and sweet. The green special house made sauce called green goddess sauce was a great compliment to everything on the dish, it tasted salty and sour at the same time. I could not figured out what was in the sauce, all I know was it is good.From the SeaOur main started with an ordinary looking pasta dish with poached halibut. I never had this pasta before, this pasta called pappardelle pasta. The pappardelle pasta was handmade in-house which surprised me as I would not expect handmade pasta in a bar restaurant like Salon 10. The pasta was cooked al dente, very chewy and eggy. The poached egg was succulent but the surprise remained on the pasta.From The SkyNext came my second favourite dish of the night and is the best chicken I have had recently. An extremely bouncy and succulent young range chicken from France. The fried chicken was very crispy and very well seasoned with salt, pepper and topped with a creamy sauce. The spinach was cooked with butter, it tasted quite buttery but tasted a bit sour at the same time.Four legsHere comes my favourite dish of the night, the prime beef tenderloin. The tenderloin was cooked perfectly in medium rare to give a beautiful pinkish center. It was SUPER tender, juicy and flavourful. Rested underneath was a bed of smokey, cheesy and creamy smashed potato, we polished it in a sec. Not to neglect the equally lovely smokey leeks at the side. The only imperfection would be the salty grainy mustard on top of the beef, the whole dish was flavourful enough without the smokey mustard.Something SweetTo end the night, we had a jug of silky chocolate pudding topped with smooth whipped cream with balanced sweetness. I was glad it wasn't devilishly sweet. 继续阅读

这天，大家都非常忙碌，去完这里又去那里，而我最终的目的地则是Salon Number 10。最初听到这个名字，觉得餐厅的名字很特别，然后上网找一找，才知道这里是一间酒吧。本来以为是来饮而不是来吃的，细问之下才知道是来享用食物的，本以为这晚只会吃到一些很classic的bar food，所以没有抱甚么期望，但每次没甚么期望时，总会令人喜出望外。 从The Centrium 搭扶手电梯上到亚毕诺道，然后一直走，会看到这样子的物体；因为一开始不知道餐厅是甚么样的，所以走著走著，已经走过了，发觉不太对劲，于是又退后，终于发现到Salon Number10。外貌十分隐闭? 无错，因为餐厅在11pm后只招待会员的，想来吃晚餐的，请在7pm来吧。推开门后，便会觉得走进了时光机，回到从前一样，很喜欢这里的摆设和桌椅!餐厅中间还有一大幅画，很有味道吧。再向前行，便会看到一个open kitchen，都说了我最喜欢的便是open kitchen吧。每逢星期三晚，都有琴师为大家演奏，气氛超好。这里的音乐，不是很嘈吵的那种，但又不是很静很闷的，反而是很生动有活力，非常适合谈天说地。Charcuterie $265assorted cured meats/ chicken liver pate/ port terrine/ house jarred pickles/ bread看样子都觉得很吸引，先说assorted cured meats，两款肉都很新鲜，而且刀工不错，切得薄薄的，不会感到很肥腻；平日我不太喜欢生吃salami的，那股味道实在太强，但这片比平日吃的实在好吃得多，味道不会太强烈，而且还带辣，特别惹味。chicken liver pate，这个是人人都赞好的，肝味虽浓郁，但不会强得令人难以接受，质感非常的幼滑， 用来沾面包或单吃都是一流的。port terrine亦很特别，或者从前吃过都很劣质，所以起初不太敢吃，但吃了一口，便觉得应该要再吃多几口，与pickles同吃也不错。而旁边的面包则是脆而不硬的，充满著面包的香气。Dirty Mojito $130味道清新，每种材料的份量刚刚好，整体十分相配。入口的酒精感不算很高，但喝完后，发觉自己已经有点晕陀陀了......The Raw $150beef tartare/ spicy mustard/ lotus root chips/ tobiko caviar这个tartare，那些牛肉很明显是手工切成的，比较丰满，口感很好；用上了新鲜的牛肉造成，虽是生吃，但绝对可以放心食用；吃时沾上mustard，更能带出那牛肉的鲜；而牛肉上的蟹子，能增加其口感，吃时发出声响又有汁液爆出，更富层次感。这个lotus chips，是意想不到的好吃，本身我很喜欢吃chips的，但不是所有chips都好吃。而这个炸得很脆，不会感到油腻，而且厚薄适中，不会厚得难以咬下，亦不会薄得一掂即碎；lotus味不算很浓，太浓我反而未必会喜欢；真想一边打文一边吃著这脆脆的lotus chips!!The Veg $90okra cracklings/ marinated asparagus/ pickles okra roe/ asparagus puree/ cured trout露笋非常新鲜，鲜甜得很，非常爽口；而用露笋制成的puree则很幼滑，带点草青味，是我喜欢的味道；另外okra cracklings亦很特别，小好第一次吃这炸物，炸得脆身而不油腻，非常不错的佐酒小吃。这The Veg的酸度比较高，不是人人都会喜欢，但我比较喜欢吃酸的食物，而且酸酸的头盘更加开胃。Seasonal Salad $75organic kale/ grape confit/ quinoa croutons/ carrot/ chickpea dressing很喜欢当中的新鲜的organic kale，那股清新是与一般的绿叶是不能相提并论的，口感非常好，质感十分细腻，配上了chickpea dressing，唤醒了味蕾；不过如此清新，其实是为了清走quinoa croutons的浓，非常香口，充满了印度的风味；而grape的味道亦很浓郁，带著浓烈的香甜；整个配搭非常好。Something Fried $80fried green tomato/ jumbo lump crab salad/ spicy greens/ green goddess dressing看上去还以为是炸带子，不过chef Austrin Fry又怎会了无新意?其实那炸物是炸青蕃茄，蕃茄当中，青蕃茄算是我比较喜欢的，味道特别的清新，还是第一次吃炸蕃茄，脆脆的外层包著了鲜甜多汁的青蕃茄，很特别；而蟹肉的肉质亦非常不错，非常厚身，肉质密度亦很高，比肉蟹的肥美度更强，味道亦十分鲜甜；吃时沾上旁边的汁酱，就是美味。Curious Monkey $200这杯是sparkling cocktails，喝时感到青瓜和橙香，以Monkey 47 Gin作基酒，另外还有prosecco，整个感觉是非常的清新；同样的，虽然入口不会感到很更强烈的酒精，但喝完后我已晕了。From the Sea $125EVOO poached halibut/ handmade pappardelle pasta/ black olive oil手工意粉，怎能不爱?手工意粉无论在质感还是味道方面，都一定比包装的好；这个阔面条厚度适中，而且够阔，口感al dente，充满著蛋香和面粉香；而比目鱼的肉质则十分的幼滑，鲜味十足，不错!From the Sky $140free range chicken saute/ shallot vinegar/ spinach这个鸡，大概是我在外吃过之中最好吃的鸡；平日我都很少点鸡吃，因为觉得味道实在太一般。这只鸡，味道非常浓郁，肉质很幼滑，肉质肉之间有鸡汁爆出；而酸酸的shallot vinegar，更能带出鸡的鲜味，而且令人更开胃，就是好吃。Four Legs $150prime beef tenderloin/ braised leeks/ truffle potato puree/ smoked mustard看到粉红的牛牛，心情靓爆登吧!? 用上了prime beef，牛味份外的浓郁，肉质是超级软稔，完全不用费力便可顺利咬下，而且完全不会有干身和嚡口的感觉，吃时还尝到牛汁流出，非常好吃。而旁边的truffle potato puree，简直是恶魔，上来时嗅不到很强的tuffle香，但吃进口便突破唤醒了我的味蕾，充满了强烈的truffle香；potato puree口感非常幼滑，creamy度超高，好吃得不能抗拒!!Something Sweet $60超浓的chocolate，味道不会太甜，当中的mousse亦十分幼滑，整个组合就是刚刚好，不错的饭后甜点。大家看到我所写的每一只字，便知道我对这里有赞无弹，虽然是次是来试食的，但我真心的推介给大家这个又有美食又有美酒的Salon，我不是很爱cocktails的，不过也觉得味道不错，十分的balance。食物方面，一定比很多很多的西餐厅做得好，每一道菜式，当中每一个配搭，Chef Austin Fry都是经过深思熟虑的，所以每个配搭都是perfect match。当有美酒和美食，再加上如果舒适的环境，就是完美。 继续阅读