Upper Modern Bistro (已結業)

星期五的下班，代表一週的完結。小人與兩個交心同事快樂時光之後，到附近的法國餐廳繼續暢聚。餐前的法包以布袋盛著，噱頭多於一切，事關法包無甚特別，不是超級熱香，食味亦僅屬一般。鵝肝乃小人超愛，製成肉凍雖沒有熱食那一番風味，卻有冷卻後於口中融化的感覺，以士多啤梨蕃茄醬替代傳統的蘋果，都是酸味的化身，是合襯的。Egg Onsen是溫泉蛋的下面有些蠶豆、西班牙腸及蟹肉，而其上有些蕃茄椒泡弄成的，別緻新奇。蔬菜沙律本來就是西餐常見菜式，奇就奇在用的是日式芝麻醬。味道並無不妥，不過在主打法國餐的地方吃到一碟普通的日本芝麻醬沙律，有些詫異而已。燒牛肋骨別看外表甚乾，吃下肉汁豐盈，沒有筋，燒很剛剛好，沒有破壞肉的結構，有肉味夠豐盛。海膽意粉，有誰不愛？驚喜的是湯汁是龍蝦汁，雖然味道並不太強，卻已經令整碟菜式提鮮。芝味濃厚的Pasta Rustici用了巴馬臣芝士汁，加上其上的溫泉蛋，奶香滑濃就是對這碟意粉的總結。甜品時間，三個焦糖燉蛋有咖啡、咖啡酒和柚子味。就小人而言，還是覺得原味更佳。與友共聚就是可以暢所欲言，有了美食效果更勝一籌。

第一次weekend 跟family 來嘆brunch, 地點偏遠 但食物及環境不錯 我喜歡魚所以點了cod ,父母點了別的肉 appetizers 種類多 賣相精緻 而desserts 更出色

突然間想休息下、要用兩個鐘頭當去左一次一次旅行、要有好食嘅嘢要有舒服環境、突然間想起呢度、自己一個人衝左入去、以前和朋友都食過一兩次、記得味道是不差的、一坐低、服務員問洗唔洗要本雜誌睇、真係中咗我的要求、就係想休息下、扮吓去旅行。坐完一陣、叫左三個course既lunch. 3 morotsu oyster 好靚、有塊酸酸地紫色的葉係啲魚子醬嘅上面、夾埋一齊食都幾得意。cream cheese tagliolini 賣相其實幾靚又簡單、意粉比較硬身、因為醬汁比較濃、遮蓋了蟹肉味道。Dessert - apple tarte Tatin 賣相很美、批地做得細緻很香牛油味、蘋果餡熱一些會比較好。總括來說今次的午餐其實都不錯、大家得閑都可以在市區找一些能令自己放假的地方休息一下吧。

由酒店星級餐廳跳出嚟自立門戶，更晌2015年摘星，自當有其理由。專登挑晌人流較少上環嘅荷李活道對上一截差館上街，相信唔單因為對自己嘅出品有信心，更喺貪其環境幽靜，甚有法國小街斜巷嘅風情，主打傳統法式及新派歐陸菜、又加入不少日本食材嘅Upper Modern Bistro，喺由米芝蓮星級大廚Philippe Orrico於香港首間開設嘅餐廳，更讓人期待。行到差館上街街口，由於餐廳都幾近路口，所以，一眼就望到。灰底黃線嘅鋪面，都好易認。餐廳採半開放式，近門口嘅位置對住開揚街景，過路嘅都喺唔匆忙嘅街坊，真喺好有身處外國嘅感受。走進餐廳，裝修摩登時尚，原木配灰色為主調，猶如魚鱗嘅牆壁及天花裝飾，令環境更顯型格。中午嚟到用餐，客人唔算太多，讓人感覺更閒適自在，非常輕鬆。午餐有兩類選擇，一個喺平啲又快速啲嘅Express Lunch，另一個菜式選擇多啲，食得豐富啲，當然喺貴啲嘅Set Lunch。前者只喺$188 + 10%包餐湯或沙律、主菜二選一及是日甜品，餐飲需另加$20；而後者則分3個價位：兩道菜（$268）、3道菜（$308）或4道菜（$348），包餐飲，何謂4道菜呢？主菜只可揀1次，即喺

又係中環友食lunch, 因為新年想食好d, 平靚正嘅都full 左，於是向貴價餐廳入手，就pick 左想食好耐嘅佢。由於佢位置由中環行過去都成20幾分鐘，我地為呢餐真係豁左出去！我地叫左個set lunch 200幾，有兩個dishes. 一個係squid carbonara。招牌蛋白mousses ，加上芝士白汁，加上滑滑嘅squid ，好清新，好特別，又好夾！ Set lunch main course 係beef ribs. Ribs 應係燘過/慢煮過，所以好Lum, 而且brown sauce 我都係第一次試到，好夾。別睇少配碟個d小餃子，原來係芝士麵粉餃，好香濃嘅芝士味，大愛！Last but not least, 一場黎到，無可能唔試埋呢度招牌63 degrees egg! 輕輕一篤，蛋汁便流出黎了。當然重點不止係咁，而係個mushroom sauce 用蛋白mousse 形式出現，下面係蟹同龍蝦肉同spinach. Mushroom 嘅香帶出海鮮嘅鮮。實在想再食呀！返食指數: 5粒星 (最高！) 實在第一次食份子料理嘅野，每樣都令我好好奇係點整出黎。果然係米芝連一

Brunch/New Year's Day Festive Menu: (1) smoked salmon - as expected; (2) oysters - were okay; (3) avocado guacamole w lobster jelly and caviar - great balance of flavour...absolutely fantastic!; (4) truffled scrambled eggs - really tasty and was great to snack on with the little toasts; (5) winter vegetables w white beetroot foam and yuzu - this was just okay...was refreshing though; (6) wagyu prime beef ribs w truffled mash - melt in your mouth goodness but I found it a bit salty for my pref; (

"High quality cooking, worth a stop." It might no longer be star-worthy according to the Michelin Guide, but in my book, Upper Modern Bistro by Philippe Orrico is up there with the better restaurants in Hong Kong. There is heart, which can't be said of most of the eateries in the city.The sophisticated yet informal setup makes Upper Modern Bistro suitable for both business and leisure dining. The location contributes to the friendly ambience, which makes it a great spot for weekend brunch as wel

Upper Modern Bistro, a sister restaurant of "ON Dinning" locates at Sheung Wan offers modern european cuisine by Chef Philippe Orrico. It used to be a michelin 1 star restaurant but in recent years it was being downgraded to "recommended". While ON Dinning is a more high class formal restaurant (just slighlty more formal), Upper Modern Bistro certainly is a more relaxing enviroment and more down to the earth. It feels like a normal weekend brunch restaurant that you can spend some relaxing ti

Been here a couple of times (actually stumbled upon this place on its first day few years back when I had the most amazing salad.) The presentation was pretty and the way they played with the flavours were interesting. They tried to create a good service but sometimes the staff felt a little fake; maybe they were nervous? With the amount that they are charging, I think that it's bad that they would set a limit on table time. This is one thing that I find very annoying about dining in Hong Kong;

曰曰工作忙到晚，今天可以同hubby撐枱腳。早前試過on dining 的美味，今天試試同門的upper bistro.今天沒有set lunch提供，卻有breakfast 同brunch.Brunch 由兩位起，它的menu 好豐富，六個頭盤去share,主菜同甜品盤，仲有champagne添。Normandy oyster, ponzu marinade:生蠔，好新鮮同creamy. 有少少檸檬味。Foie gras crepe brûlée:鵝肝crime brûlée, 鵝肝醬好香滑, 加上脆焦糖面塗在迷你多士上，甜甜脆脆，味道豐富又香滑。唯鵝肝的味道未有on dining 的咁濃郁，但都好好味。Burratina, roasted hazelnut, blueberry, balsamic dressing D ham 質地較為乾身，加上morzellera cheese 同藍莓橄㰖油，味道好圓潤； 火腿咸香中夾著cheese 的奶滑，配合酸甜的blueberry, 同nuts 等的質感, 令味道同質感更為豐富。Mini truffled croque-monsieur 好

Upper Modern Bistro has got a new field general this week. With owner-chef Philippe Orrico busy doing his thing at ON dining, he needed someone to cover for him at Upper Modern Bistro and now he has finally got his man in new chef de cuisine Julien Cadiou. Chef Cadiou has worked with some of the most highly acclaimed chefs like Alain Ducasse and Kei Kobayashi back in Paris and looks like he's the right man for the job.Despite my slightly packed schedule today, I decided to come and greet Chef Ca

I was really impressed with all the egg dishes i had in Upper Modern Bistro. I personally am an egg fan so I have very high expection on all egg dishes. But Upper did not even disappoint me. I had Eggs Benedict with Salmon, 63degree Egg, mini burgers and the Pigeon. I love food and I do love cooking too, cooking a benedict has never been easy for me. But for Upper's Benedict with Salmon, they handled it really well that it was like molten that melts in your mouth. The eggs were so smooth, creamy

來Upper Modern Bistro已經不是一次兩次，對于餐廳的喜愛不只是吃吃喝喝那麼簡單而已，這裡承載了許多快樂的記憶，也因此把自己的第一次食評送給這家餐廳吧。餐廳剛開業之時，只知是某個有名氣的大廚自己單飛的第一家餐廳，雖然餐廳的位置確實有些需要跟著地圖走，不過也就是這樣幽閉的環境，讓餐廳多了些許香港最獨特的風情 ﹣ 開在你家樓下的餐廳。餐廳不大，裝修不繁瑣，輕快的音樂一點都不fine dining。坐在這裡吃飯，可以跟朋友肆無忌憚的聊天說趣，也可以跟愛人獨享二人世界。因為在這裡吃過不止數次餐了，所以簡單的推薦幾個必須要嘗試的菜吧。首先是大廚招牌的蘑菇湯，口感絲滑味道純正，濃濃的蘑菇味著實讓人回味無窮。看似簡單的一道菜，卻有著讓人一碗過後再來一碗的衝動。接下來是烤乳鴿，我個人而言雖然不會常點乳鴿來吃，但是這裡的烤乳鴿確是必食的。口感柔嫩，不會覺著老，也不會覺著膩。特製的醬汁，也是敲到好處的突出了乳鴿的鮮。再來是迷你漢堡，作為餐前點，實在有點不合適，因為根本就吃到停不下來。大廚說，這個就是開胃的，可是我真想說能不能做個大的給我，當主食就好啦。 然後還有63度溫泉蛋，這個63度應該是

I use openrice.com on a regular basis, I think it's about time to contribute my thoughts!The two of us ordered 2 starters and 2 mains.  I read that the mushroom soup was amazing so I had to give it a go...maybe expectations were set too high, it was average.  It was rich, creamy, good balance of a mushroom taste but it didn't have enough salt.  You can find pieces of cheese in the soup which was quite nice.The other starter was the octopus and potato salad which was very good!  It was a perfect

Eggs Benedict with Salmon， 賣相正宗， 溏心部份呈橙黃色，不過流心程度就麻麻地，配上荷蘭汁脆餅上，幾特別。配菜有菠菜煙三文魚，唔錯。Penne Pasta， 牛仔肉味道香濃，巴馬臣芝士味道還可以，加入番茄蘑菇，份量少。Lychee Soup荔枝湯，第一次食，相當清新，白桃雪葩帶白桃的香味，另外還加入了雜莓，紅加侖啫喱，好清新。