Sift Dessert Bar (已結業)

話說同事的老公仔是某電訊公司的長期客戶所以生日就得到三選一的生日禮物其中一樣就是Sift的一打cupcakes~同事說老公仔不嚐甜，於是決定和我們一起分享這些美味甜點根據指示，同事在兩天前打電話去預訂，店員會確認取餅時間和聯絡人資料我們心想這店子還真"巴閉"的! 要留意的是中環店逢星期一休息，其他日子都是下午三時開店呢吩咐茶水姐姐幫忙把蛋糕帶回來，看見盒子和紙袋是單一卡其色，只是印上店子的Logo，設計簡約討好盒子上還貼有提示，要把Cupcake放在室溫，應該是為了保持蛋糕鬆軟吧~始終新鮮的蛋糕是特別好吃的一打開蓋子，同事們都"嘩嘩聲"!因為十二個Cupcake都是不同款的，雖然不知道蛋糕的口味，大家都興奮地選自己喜愛的小蛋糕!心大心細之下，我和同事最後交換來吃呢我選了唯一一個紅色的Cupcake，同事就要了有粉紅花花裝飾的。先吃我那紅色的Cupcake，蛋糕質感十分軟綿，帶著清新的微甜，面頭白色的裝飾也不是太甜，我們兩啖就把它乾掉了!另外粉紅花花的那個，蛋糕是牛油蛋糕，質感軟之前的硬，牛油味濃!而蛋糕上的裝飾應該是糖霜，我們都吃到"索索聲"呀，而且味道也很甜呢!雖然蛋糕軟綿綿的十分好

this is my second visit. first time i went, it was after dinner and we sat in the outside garden to enjoy sift's delectable desserts.on this occasion, my aim was to go for their infamous cupcakes, however because it was quite late, they only had 1 left, carrot flavour =pwe decided to sit down for tea, although the place was empty, the service was slow. We ordered a camomile tea and hot chocolate and also their signature choco cake to share.boy, were we impressed! the chocolate mousse soft, yet h

Sift Chocolate Cake~ Many different textures were combined in this small cake!Chocolate mousse, ganache and chocolate crisps on the top, together with its cake base and hazelnut infusion, it was full of flavor! I will come for it again! =) Chocolate Fantasie~ (Creme Brulee, Sorbet, Chocolate Tart, Napoleon)I love the Chocolate tart the most! (it's hot and like 心太軟! So rich and tasty!)雖然SERVICE麻麻~ 但覺得可能係藝術家既脾氣~ 哈哈~

今日去攞訂了的CUP CAKE,剛巧他們正在做朱古力蛋糕,因為迷戀甜品的原因,我就買了一件品嚐,我覺得外形一般,但咬一口之後你會發覺朱古力三重味道慢慢出現,而且味道唔會太甜,真係好好味

Came to Sift since after eating dinner on Hollywood road with a few friends. Honestly, I've always just done takeout at their store in Wanchai and never actually sat down at their Central restaurant. Environment - It was pouring tonight so everyone had to sit inside (looks like they might have outside seating out back). If you are not sitting at the bar the place is actually pretty cramped. When the 4 of us first got there there were no seats available so we waited 3-5 minutes inside (rain outsi

同事生日, 佢提起過覺得呢間既朱古力蛋糕比起awfully更好味, 於是諗住訂啦打電話去, 店員語氣唔算好, 答問題就晦晦氣氣咁, 印象分已經減左唔少問佢係咪有個朱古力蛋糕, 佢話如果係要訂一個個既就要2日前預訂問佢如果9個人for tea time食既要幾大個, 佢話要2磅半那個, 本來for 6-8人食既我問佢個蛋糕有幾大, 佢話8吋, 其實我覺得咁大個點解係6-8人食...?但問佢細d咩size, 佢話只得唔知1磅定係磅半size, 話只夠4-6人食...本來都算數, 照訂2磅半, 一問價錢, $540!!!!!!!!! 不過同事鐘意, 唯有照訂...今日拎, 店員態度都仍然係好冷淡, 完全唔覺得好歡迎客人黎既感覺...又扣分... 慶祝時開蛋糕, 完全O晒嘴! 咁大個既?! 點睇都唔止8吋囉!!! 起碼9吋!!!唯有好處係個樣好靚, 有晒design, 個感覺好好!最後我地8個人share, 都真係share到好大一件, 完全唔係for我地tea time食既份量囉... 唯一驚喜既係味道真係唔錯!佢係朱古力cream一層, 再crisp脆脆一層, 然後一

由南丫島落船後找到的甜品店。這間甜品點的位置位於SOHO區附近。不是有人帶或看到介紹都找不到的店舖。有室外及室內。因室外都坐滿了人,環境不錯, 暗暗的燈光及裝飾簡單。我們在室內坐下後就開始看MENU。這裡主食是甜品,MENU的第一頁是十多款的甜品。第二及第三頁是DRINK LIST。我們選擇了SIFT CHOCOLATE CAKE 同 Chocolate Fantasie。SIFT CHOCOLATE係一個中間以朱古加慕士為主, 面再加上脆士, 底部側是cake。chocolate fantasie 是4款不同的朱古力的甜品。2個賣相都好靚, 食落去個朱古力感覺都好強烈。價錢就頗貴, around 70 - 85一個。其實每款都適合2個人一齊去share一個甜品。因為一個人食實左有d"流"我地食完都坐左一陣傾下計先走。無人會趕, 好舒服。

"大食日"食到此店剛好3:05pm, 得一台人,而 我地5人就坐後園了上次因ice-cream machine broke down 而沒有order到sticky toffee pudding今次終於可以一償心願食到朋友朋order了 pavlova, 同strawberry and cream 之類的甜品其實每款dessert都好吃得很個honey crunch比到suprise我加上我真的偏愛toffee flavour又有冷暖交替的口感 (ice-cream and warm pudding)所以覺得toffee pudding 比 pavlova好吃當我地坐下來不久, 其實都已經坐滿了人, 幸好我們沒有遲一點來, 因為我們都不是想等位的人

This is my first time to Sift. It was recommended by friends that the chef studied in France. So, tonight we were a group of 4 waiting for our Bar table for 15 - 20 mins. Most of the customers were Chinese and Indians. So, we ordered 4 different dessert. And we saw the staff preparing them in front of us. It is clean and tidy. However, I would say the dessert presentation is "trying too hard" to be French. And the taste is just so so. I ordered the one called Pistachio XXXX. It is like pistachi

之前有聞sift cup cake出名,今日試到好多款。有double choco、呍哩o拿、椰子、red velvet、等等。它有別於其他品牌,面朕放上糖霜堆砌得,硬卜卜的裝飾「cream」。Sift的是軟身的,佢話係咩味都好啦,其實分別唔大,全部都係得個”甜”字。Cream下的cup cake好鬆軟新鮮!朱古力味蛋糕,朱古力味唔濃。其他淺黃色蛋糕既,係牛油蛋糕,好好食!咸咸地,無咁漏。最正既係紅色蛋糕,w/白色「cream」那件Red Velvet。預期是紅莓味蛋糕,卻食唔到什麼味,不過面朕是sour cream,比其他甜甜甜,好食好多!我都唔明點解cup cake可以賣咁貴,其實佢咪又係muffin,加pat 超甜cream!!!

===SummaryOK dessert, bad service (see many other supporting comments)A great hangout for philistine yuppies===Background:I came by with a friend after a usual Soho Friday dinner. Instead of heading straight to the bars, we decided to walk downhill in search for desserts before the apres diner drinks .We strolled by this place. No sign. No menu. Glass front and sparse seating. Only one table was occupied. We were interested in what this restaurant is about and went in to ask. The waiter tell us

在中環嘉咸街的"Sift",由出道以來到今天,備受眾甜品迷寵愛.港人一向有舖追星癮,每周總會手執著八掛雜誌,熟讀著明星秘聞,看著副刊的三流時裝資訊,見到明星穿什麼就穿什麼.現今延伸至到去選餐廳用膳,也要看星做人.說幾多星幾多星,就算餐廳沒有星,也要看大廚是不是出自米芝蓮星級餐廳.Sift的主理人,曾在米芝蓮餐廳學過法.所以一開業受到重視,不無原因,但是也要有料子才行,兩年多後的今天,已發展到有三間店.可算是一個成功例子.今次再次來到,身邊的不再是挺有個性的E小姐,而是美麗女生J,她未來過,正好來一個Sift之初體驗.環境依舊地"酷",可能正在晚飯時間,餐廳食客稀少,相信除了好幾位甜魔之外,也沒有多少人,會以甜品當飯食.未來過的話,便來個Chocolate Fantasie,兩個人吃一甜品,似乎太過寒酸,於是者便要多一個Chocolate & Strawberry Pavlova.未吃之前,先扮一下"專家",向J解釋Pavlova由來.此甜品是以上世紀初,俄國名芭蕾舞蹈家Anna Pavlova命名.可能她的舞步傾倒眾生,連廚師也要做個甜品向她致敬,有說是源自澳州,亦有說是紐西蘭,兩國

Sift Chocolate Cakechocolate ganache, jivara cremeux, praline crunch, chocolate fudge cake 主打朱古力蛋糕，或許是主材朱古力與坊間甜品專門店賣的差不多，只能說是足料，總的來說：味算和口感上都沒有甚麼特別．Chocolate FantasieChocolate napoleon, chocolate crème brulée, warm chocolate tart, chocolate sorbet $90這是最令人回味的系列，一口氣讓你嚐足熱．軟．脆．冰朱古力，讚！Variation on Strawberries賣相亦是很吸引，但......蛋糕不鮮不軟，士多啤梨偏酸（已喝水"中和"一下其它甜食）......Ispahan算是最具特色的，可惜早已售罄，緣慳一面坐落高消費地區，包裝高檔，走高檔的法國甜品路線．包裝餐牌員工都算是名符其實，但味道就...見仁見智，一試無妨，再試可免

I love chocolates very much but I never really believe the so-called belief or myth about how it can cure depression or unhappiness, maybe because I consider myself to be a fairly cheerful person in general most of the time so it never really works on me. What I do believe in is that sweets can put a smile on one's face and I am in need of one. Instead of going for Happy Hour drinks, my friend and I decided to head for some sweets at Sift.We arrived around 6:30pm and we were the only customers,

This was my second visit to Sift. I first visited about a year ago and was very impressed by the desserts. In particular, the Sift chocolate cake, with its delicious crushed crispy crepes dentelles I went back this week with some friends. We sat at the bar this time, where we could see the food being prepared (recommended as it's a fascinating process), but last time we sat outside, which is nice when the weather is cooler. It reminds me of New York. The only question I would have is why the men