影片
港铁金钟站 F 出口, 步行约5分钟
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开饭介绍
餐厅主厨集合欧亚两地的烹调技术，创出多款具备新意及美味的精美西餐，例如红虾墨汁饭及泰式清汤配蒸鹅肝。
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奖项殊荣
米芝莲二星餐厅 (2015)
营业时间
星期一至五
12:00 - 14:30
19:00 - 23:00
星期六
19:00 - 23:00
以上资料只供参考，请与餐厅确认详情
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我的优质下午－湾仔星街Principal一个下大雨的下午，跟好友相约在星街九号，一间躲在街角尽头的西餐厅。那里有我最爱的落地玻璃窗好让我看树又看雨，也有简单舒服如家般的室内设计，令人忘掉外面湾仔金钟的烦嚣，专心欣赏这间米芝莲星级餐厅的艺术品。为什么我说艺术品？因为卖相漂亮，每道菜都美得像幅画。我的前菜，是干煎鱿鱼。鱿鱼以烟肉卷起再煎香，令肉味轻渗鱿鱼之中，再配以酸酸的黄色酱汁，悦目又可口，绝对是夏日最佳前菜。主菜是煎鱼。鱼的名称是Pollock，产于北大西洋，口感像鳕鱼，但皮更QQ。此道菜配以橙色酱汁，放在一个纯黑的，预热了的碟子上，卖相精致得不舍得吃。摸到碟子的热力，知道厨师希望客人趁热吃的苦心，才把心一横，狠狠地把鱼切开，放到咀𥚃，品尝它的嫩、香和滑溜。再沾点伴碟的咖哩汁同吃，一浓一淡，阴阳调和。碟未冷前，我已把食物吃光，并以面包沾走所有酱汁，一滴不留，完全尊重厨师的心机心血。埋单找数，为港币330。不算便宜，但我认为十分值得。
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I booked The Principal for my wife and I on a fairly last minute whim/psuedo celebration on a deal completed....I will admit I tried to get a reservation in a couple of other restaurants prior to the Principal (Bombana and the new Gordon Ramsay amongst them) none of which could not give me the time I needed (we needed a fairly early time (7pm) to get back to the suburbs for the Kids babysitter to get home on time)...the Principal was easy on the time, which did slightly worry me for a 2 Star establishment expecting a smug sorry sir "all booked". Part of me worried about the ease of last minute bookingArriving for our 7pm reservation the restaurant was all but empty however, as may be apparent, I am a yokel and prefer to eat earlier than my more sophisticated counterparts and it was a Thursday after all so it did not worry me too much. The design and ambience of the restaurant is very comfortable, not so stiff that you feel you need to whisper and the sofa booth they showed us to was ideal for the mildly romantic and celebratory mood my wife and I were in.We selected off the Principal menuwith my wife selecting the suckling pig and I taking with Wagyu beef as the mains. The journey through the menu that followed was equally as delicious for the eye as it was for the palate...actually no.... it tasted even better than it looked and this was really hot looking food. The preamble to the starters was delicious in the extreme and I should beautifully presented and well explained by the waiters...who I should also say were friendly and professional and not rediculously attentive....anyway back to the food if there was a star in the pre hors d'oeuvres it was the quails egg (and spoon race..sorry)...perfectly cooked and perfectly timed it seems when eaten...it really melted in my/our mouth(s)...The Japanese influence to the cooking added a layer of subtlety throughout the menu was particularly strong in the starters The main hors d'oevres we no less eye catching and delicious...I accepted the Crab only because I knew my wife loved Crab as I am mildly allergic however I could not resist eating one and living dangerously....my wifes' favorite course....and I am glad I sampled it and survivedThe 360 degree egg (along with the advice to mix it schoolboy fashion)..foamed potato and all was delicious to the extent that I mopped it up with bread to the last morcel...resisiting manfully the temptation to lick the plate...seriously hard to resist for a yokel enjoying his nosh.The mains, in particular the Suckling pig, were delicious and almost equally shared between us and when this was followed by the beautifully plated desert...Lotus with the incredible pear sorbet, that I was convinced was a delicious miniature pear, the night was rounded off superblyThis is a restaurant that surprised me, and it shouldn't as it has two stars already, but for this Yokel it deserves three. Perhaps all the planets were aligned that evening but I could really see and appreciate the skill and artistry put into the food and its presentation...a delightful experience.
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事先声明我是一个穷人，从来没吃过fine dining. 今次同事请食饭才有幸试吃高级餐厅。我们一行16人book了function room. 餐厅事先也把菜单寄给我们让我们先点菜。餐厅环境非常好，食物也很好，只是待应的态度却不太友善。介绍食物的时候把我们当小学生，我们问问题居然还要串我们。我从来没想过1000蚊一位吃个餐还是要受气的。到我们吃完甜品准备卖单，待应告诉我们我们还要花多16000才够minimum charge.xyzxjdhwj!!那不就是要2000一个人才够?book function room 要minimum charge是合理但也不用卖单时才告诉我吧? 我们早两天点菜的时候也可以先告诉我们呀！幸好卖单找数的不是我!!我们要的menu如下总括而言，食物是不错的，只是要受著气吃是不值得见人见志
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The restaurant is located at a convenient area for parking. Diners can indeed park on the street right next to the restaurant (residential building) or PP 3 to make life easier. The setting and decoration of the restaurant are warm and tables are space out nicely. We were lucky to get our own booth which increase the sense of intimacy and privacy.The restaurant indeed contacted me to select the menu upon my reservation confirmed. From the comment I read from previous posting, I believe the restaurant just tried to avoid the same disappointment (bad comment) from happening again. Well, I guess this is a good gesture but somehow, they missed an enquiry I sent and I have to resend it again in order to get a reply. Bring my own wine time again and again Amuse bouche...tasted good with creative presentation Oyster – jalapeno pepper & dashiThought jalapeno will be a bit aggressive but surprisingly the natural lovely oyster taste was still there, good job! Salmon Roe - It wasn’t too long ago when I started to enjoy the salmon roe. My friend always complains about the fishy taste of Salmon roe and somewhat I agreed with him since most restaurant will prepare the salmon roe in a salty manner. Once the soya sauce taste is too strong, the juiciness of salmon roe will be swept completely. Thank goodness, the salmon roe here is nothing on the salty side and after taste of the juice can linger in your mouth for quite some time. Consommé de papillote - The presentation is appealing and drove up my expectation towards the dish. The consommé is very nice but it’s unfortunate that the after taste from the precedents were way too strong to bring out the character of this consommé. A clear and light broth to welcome the next course…wonder how they can re-arrange the courses to play the magic??? Foie: I have no complaint about the food but an episode upset me that I would like to share: I communicated with them via email about the food I don't like, i.e. Uni and white chocolate. However, there's no reply after a 2-week wait thus I wrote them again. I got a reply within 2 days this time (which was 2 days before my visit) and reassured me that my request is being taken care of. To my dismay, they didn't re-arranged the ingredients but merely removed the uni from the dish. I asked them why they did that, they claimed that my request came in too short of a notice so nothing can be re-arranged from their end. Honestly, that's not a valid appropriate answer from a Michelin starred restaurant. First, they didn't respond to my email in a timely manner. Second, they are being utterly irresponsible in their service. I am certain Uni is a key part to the Foie dish and the price will defiinitely be different with the main ingredient removed. Abalone: the presentation is phenomenal but the taste is just average. The abalone is chewy and tasteless, there's no connection between the abalone and the side ingredients as the seasoning is all on its own. Tuna: nice but a bit too salty Venison: seasoning excellent, a bit dry due to the nature of venison but general speaking, it's good Barley pudding Rapa Nui - my compliment goes to their dessert, well done in both Rapa Nui and petite four. I really enjoyed the Rapa Nui, a perfect portion after a full course meal and no excessive sugar being added. Petite Four
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湾仔星街一带一向不缺美食佳肴，今次就试了米芝莲两星的The Principal。午餐的MENU有两种，一种是 2／3／4 COURSE的Set Menu(HKD290/HKD350/HKD430)，另一种则是Tasting Menu(HKD780)。最近因为新年的关系都吃多了，所以放弃Tasting Menu，试试他们Regular的Set Menu。记得当年在伦敦品尝米芝莲一星／两星餐厅时，餐厅通常都会额外送上Taster，所以3-course menu也十顿时变了5/6 course。在香港的The Principal也不例外，在上前菜之前，侍应先送上Crab Foam作Taster。通常以Foam作Texture旳蟹肉都非常鲜甜，The Principal今次也做足功夫，没有失准。前菜方面，我点了蛋，The Principal把炖好的猪肉放在蛋中间，猪肉香令蛋的香味更突出，再加上Mint的香草味道，较平时的炖蛋Refreshing。主菜方面，因为最新吃了太多牛，又见到平时较少出现的Pigeon，便点了Pigeon试试看。主菜一来，我完全目瞪口呆﹣怎么份量是这么少的？！幸好，味道搭救。Pigeon肉呈粉红色，感觉应是用Slow Cook方法弄，否则肉质不会那么滑嫩，切起来也容易，一梳梳肉，很新鲜。很可惜，虽然我不是狼吞虎咽，但三两口已经把整块Pigeon放进胃口里了。真希望The Principal可以「放宽校规」，多放一块Pigeon，那我这个「学生」也就心满意足了！甜品则点了PB&J，白色的Mousse带花生味道，很特别。平时很少见到Peanut Butter Mousse，今次我还是第一次品尝。餐厅特意把较腻的Peanut Butter Mousse跟酸酸甜甜的黑加仑冰糕配合，希望令花生味道变得更清新。不过，个人来说，我还是偏好Pure Fruity/ Pure Beanut Butter的甜品。这样的配合确实创新，但味道不太合配。吃完午餐后，我们才发现3 course可以是点2个Appetizer + 1 Main，Personally 我觉得前菜较甜品特别，若大家希望一尝这位「校长」的风味，可以考虑点2个Appetizer。原来The Principal也在Restaurant Week有Promotion，但发现HKD198 Lunch Menu只是2 COURSE，今次的3 COURSE份量也偏少，如果是2 COURSE的话，吃完可能只有5成饱？！另带一提，这位「校长」的「校董」跟中环的Duddell's 都爹利会馆一样，Duddell's的份量是正常的，可能这位湾仔校长太严格了;)
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