影片
港铁湾仔站 A3 出口, 步行约4分钟
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开饭介绍
两位创办人Christophe Pelé和Frederic Peneau，分别曾于巴黎星级餐厅La Bigarrade和获《The World's 50 Best Restaurants》选为最佳餐厅之一的Le Chateaubriand工作。餐厅无论环境设计和菜式皆走摩登简约路线，大厨跳出传统法式烹饪框框，着重食物原味，每天采购新鲜食材。客人品尝美食时，可配以法国入口的全天然葡萄酒。
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奖项殊荣
米芝莲一星餐厅 (2016-18)
营业时间
星期一至日
17:30 - 00:00
以上资料只供参考，请与餐厅确认详情
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The a la carts offerings from this kind of restaurant are why people brand expensive food pretentious ($420 for 4 pieces of bite-sized lamb?!). Each of us had a starter and a main. Needless to say, we left the restaurant hungry. Serving sizes aside, the creativity on the dishes are average at best. The octopus starter was so small that I barely got a taste. It was not memorable. Both the duck and lamb were not particularly tasty either. What a disappointment.
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第一次黎，系湾仔街市，wet market 周围又湿又乱七八糟，后面围枱大声讲大声笑，好彩menu 价钱提醒返我今晚系高级歺厅食饭，如果唔系我真系以为去左大排挡。可惜service 好 casual ，道菜食完刀叉又唔换，staff 又唔attentive，最搞笑系歺厅原来无toilet ! 有需要就去隔离类似公厕既厕所，环境认真麻麻地，高级歺厅价钱，但环境同服务都吓死人㖞。Could you believe it?!再讲味道，由冻冰冰面包开始，到main course 牛肉同海胆完全唔配，肉质劲chewy！连 Michelin Star推介水平都无㖞！ 甜点亦唔吸引。唔怪之得Friday night 八点钟都仲甘多空枱(有图有真相)，哦，明白哂。以后保证一定唔会再黎。
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We elected to try out Serge et Le Pouche because it was awarded one star by the latest Michelin Guide. The restuarant is located in the Wan Chai district of Hong Kong, next to the local wet market and away from the expat heavy areas of Bo Innovation and the Pawn. We were seated at a common table, a high top table where another couple was dining already. Unfortunately, we did get water or the menu for a good ten plus minutes. The common theme of the night was that the restuarant was under staffed.When we finally received service, we elected the Chef's Menu. Our first dish was cucumber granite with sea grape. It was a cold dish that was quite flavorful and refreshing. The next dish was fried squid. The squid was very tender and the batter was done just right. This dish was followed by the Tuna Tataki with pomelo, which was probably my favorite dish of the night, I only wish there was more of it. Our next dish was monkfish, which was sort of a sashimi flavor. The next two dishes, the eggplant and the rabbit... came together. We didn't know what the meat was and had to inquire. When we heard rabbit, we could only ponder back when the waiter asked us if we had any dietary restrictions; we said no. Our understanding of that question was whether we had any food allergies, but we assumed wrong. Needless to say neither of us liked our main dish.Anyway the eggplant fried with miso and mix herbs was very good the texture of this dish was excellent.Our desert was dried plum fruit pudding and lemon tart, which was really good. We also got a surprise afterward, a sort of a maceroon puff.In summary, some dishes were excellent but some are very average; however, the service was very disappointed. It took more than 20 minutes to just give us the bill. It definitely not worth a one Michelin star, and I don't think I will come back for this tasting menu.
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Taste of Hong Kong 2017,星级食肆Serge et le Phoque连续两届参与.餐厅由一手建立巴黎Le Chateaubriand的Fred Peneau,伙拍米芝莲二星Bigarrade大厨Christophe Pelé和室内设计师Charles Pelletier,2013年于湾仔街市附近开设优闲法式bistro.菜式走contemporary French及minimal cuisine风格,采用国际及在地材料,提供the chef's tasting menu和à la carte.餐厅名称由来,Serge是店主小儿名字,Phoque是他幻想的宠物海狮,很sweet~法国人就是有这样的浪漫情懐,而餐厅亦标明good for children.创办人来头可是不少,先说Le Chateaubriand于2009年获选为The world's best 50 restaurants第40位,2010年荣升至11位,该两年首位分别是elBulli和Noma.而已结业的Bigarrade,在2010年Christophe Pelé卖盘前是二星餐厅;香港开设富玩味的Serge et le Phoque于2016-2017摘下一星.期后卢森堡皇子Prince Robert把香榭丽舍大道附近一座19世纪豪宅改建成Hôtel Dillon,其中开设Le Clarence以重塑法国美食风尚和非凡的餐饮工艺为目的,Chef Christophe Pelé身任Exécutive Chef及Managing Director,餐厅开了短短一年于今年2017就荣获二星.长篇大论喋喋不休只是想带出摘星餐厅不是出于侥幸或者偶然,是人家付出血汗的努力成果,背后不单有技巧,理念去支持,亦有漫长悠久的历史文化浸淫;此君是实至名归的星级大厨,不是坊间某些人仕,在星级厨房洗过菜做过帮厨,就以此大做文章自抬身价.相反那些鄙视这项荣誉的人仕,不知多少是酸葡萄心态.Serge et le Phoque标榜"A la minute"cooking(nothing is pré-cooked or prepared in advance),我想八瓜鱼怎也要预先煑腬后方可烤焦,掌握烹调时间视乎每头大小.不能一大窝煲熟就算了.Taste of Hong Kong当日,我尝了其中一道菜就是{烤八瓜鱼皮蛋秘鲁辣椒蟹籽}(Grilled octopus,century egg,ajî Amarillo & tobiko)($120)在counter取得的食物,酿我十分惊讶~~摆碟造型漂亮吸引,完全无可掦剔,只是百来块钱,但他们没有将价就货,求其是旦冇所谓的敷衍了事,而是真心做好这碟菜肴.八瓜鱼份量有六块之多,肉质清甜,软硬度刚好,没有过腬或过韧,有嚼劲之余带棉糯,外表烤得焦香色泽亮丽,配以蟹籽,皮蛋碎和酸姜,增加口感和提鲜..其中伴以秘鲁辣汁活像画龙点睛,让整个味道层次生动起来.此时此刻,衬以冰冻香槟,完美得无语..Ajî Amarillo paste是烹调秘鲁菜主要材料之一,制作简单,将揼水袪衣祛籽的辣椒,加盐,胡椒,少许水或食油捣烂便成.近年南美菜式食材全球大热,其中秘鲁共有三间餐厅入选2017五十大,计同南美共有九间;継西班牙和北欧之后,秘鲁菜可能是未来的皇者.当代法国菜喜以中日食材入馔,豆䜴,花椒,木鱼,柚子不再是潮物,继而向新世界或旧丝路取经,兜兜转转最后方才想起世界是圆.传统是根基,技巧是梁柱,缺了这两者,往上搭建只是危楼,不论修饰得多美.相信Serge et le Phoque会继续奉行"a respect for the tradition while always celebrating innovation"的理念,就是庆祝创新的同时,尊重传统..他们有足够实力.
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After years of overpriced mediocrity and even more overpriced excellence, I’ve finally found an upscale Western restaurant in HK that I can genuinely say is really good, and really worth the price.Set on the outskirts of Wan Chai wet market, Serge et la Phoque is a warmly decorated French restaurant that draws heavily on Asian (Japanese specifically) influences. The service is pleasant and casual, with just two servers for the entire restaurant. The restaurant has a very relaxed vibe overall, which might not work if you're looking for "an experience." To me though, it was perfect. Food over fashion!They have an a la carte menu , but we chose the Tasting Menu, which consisted of five outstanding courses and dessert. Missing: Cheese Tapioca Deep-Fried Cube Thing and skewer of Miso-Grilled MusselsSeared TunaGrilled Squid with YuzuSeabass with butter sauce Pigeon/(Quail?) with 2 SaucesBell Pepper Panna Cotta and Chocolate CakeWhile it’s not cheap (tasting menu is about HKD 800-1000), the dishes were inventive, tasty and generous. Loved every dish. Even dessert, which I don’t usually eat, was excellent. For the price, and it know it’s ridiculous to say at 1000hkd, it’s a fantastic deal. Won’t go into excessive detail, but suffice to say the food is excellent and the restaurant is absolutely worth your time to visit.Final Verdict: Fine dining with all the excitement and little of the pretense
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