Upper Modern Bistro (已結業)

Upper modern is a famous corner in Sheung Wan, I visited there in June . On that night , we were v happy to have a nice waiter kept introducing us the whole night from appetitizers to desserts.I particularly adored the beef tartar and cheese platter. I was fond of it not because they are delicious and with a significant portion , it is also due to sincerity and politeness the waiter shown towards recommding these dishes.We were like being in the hotel . The staff are very nimble and sensitive we

The overall impressions of upper modern bistro was the decor was ok, too grey. Seating was casual and a bit cramped. Atmosphere was romantic as expected with dimmed lighting.Service was pretty good for some of the staff. As they were quite attentive and noticed my girlfriend only drank half of her cocktail during the meal and asked if it wasn't nice and needed to be changed. They described the dishes as they served and kept our glasses filled.However, one staff member was quite inexperienced/rud

從雜誌得知，上環有一間被米芝蓮冠星的餐廳，終於有機會擇日造訪！店子在荷李活道再上一點的地方，在差館上街的斜路上，這裏街道縱橫交錯，不熟路的我倆，的確花了不少時間去找！店內裝潢以銀灰色為主調，天花的蛋形花瓣，久久找住了我的眼睛，半露天的餐廳，以天然採光，令食客份外覺得溫暖舒服！午餐選擇頗多，2 course HKD228 / 3 course HKD268。點餐後，侍應奉上麵包，麵包用袋子載著，樣子可愛，包身外脆內軟，塗上牛油，忍不住口多吃了幾件！麵包過後，期待前菜出場。63degree Egg63度蛋隆重登場，侍應將磨菇清湯，緩緩注入碗內，賣相不俗，而且其他配料也頗多，有墨魚、粟米芯、冬菇、煙熏鰻魚、麵條等。雞蛋飽滿豐盈，用刀將蛋𠝹開，半液態的橙黃蛋漿流出，我急不及待的送到嘴裏去，幸好調味不重，拌勻雞蛋來吃，清新了味蕾。Seasonal fish魚肉火喉拿揑準繩，輕輕一切，魚肉切成雪白片狀，入口嫩滑細緻，還有我喜愛的魚皮，色澤光亮，配以細膩淡淡的泡沫和有機蔬菜，很是味美！Dessert of the day甜品甫上桌，真的美得像藝術品一樣，以紫白色小花為點綴，令人賞心悅目。朱古力慕絲配

We went for an Easter dinner and it was one of the best meals we have had in Hong Kong in a long time. Reading this review you may feel I am waxing eloquent, but truly that's how I felt after the meal. The overall experience was greatly satisfying and dare I say stimulating all senses as well. Our cabbie had trouble finding the place initially, but we figured it out. Hindsight, it was providence as we were really hungry by the time we got to the restuarant. Chef Phillippe Orico has done a fabulo

上年為男友生日選餐廳慶祝時，友人介紹了Upper Modern Bistro，但最後去了別處。後來它被冠以米芝蓮一星的榮譽，一直想找機會去試試。價錢定位偏高，未找到特別的日子又按捺不住我的嘴饞，最簡單的方法是，先試午餐。來到幽靜的差館上街，便找到門面沉實的Upper Modern Bistro。走進去，卻是另一番感覺－摩登有格調。門口的左邊是吧枱，然後是用餐的位置。別以為右邊是道牆，其實往上一點望，就會見到專心一致的大廚們正來烹調美食。高一級的廚房，讓大廚能環視全場，設計特別。店員的工作台以木設計，擺放整齊。被安排到窗邊的位置，望出去碰巧是牆上色彩繽紛的藝術塗鴉，為餐廳添上免費的𤩹畫。店員細心地移來多一張椅子，讓我們放袋，並介紹是日的Seasonal Fish和甜品。麵包以麻布袋上，讓我想起JAR。JAR在袋的底部放入石仔，更有保溫效果。媽媽嫌麵包欠特別，我卻覺得它以實力取勝。外脆內軟，塗上香濃的牛油，很好吃。一定要趁熱吃，放涼後變硬就不好吃了。63 degree Egg, Cuttlefish, Smoked eel, Baby corn, Mushroom Consomme店員推介

We had a great dinner here for my sis’s bday last Sat.The environment is decent and comfy.Food were delicious and very good presentation.The complimentary bread was unexpectedly nice! It was warm, crispy and soft! It tasted extremely good with the butter.We have ordered tagliatelle and mussels for main courses. The tagliatelle was among the best I have ever had! The mussels were fresh and juicy.Crème Brulee is a must-have item in a French dinning for me. So we ordered Foie Gras Crème Brulee. The

Our recent move to Hong Kong has brought with it one additional bonus - being closer to The Big Boy, who lives in Taiwan. Only a short plane ride away, The BB came over to see us not long after we arrived in town, and his main request for dinner was to go somewhere French (but not too expensive). After doing a little research, I decided to book us all in for dinner at Upper Modern Bistro, which has recently been awarded a Michelin star in the 2015 guide, and is rapidly garnering a reputation as

I was expecting good things for this restaurant. The decor was good, the welcome warm and the vibe nice: low lighting, great location. The service was unobstrusive and attentive.The problem was wih the food. For entree, we ordered Brittany oysters. When they arrived the shells were large but the oysters miniscule, being little more than membrane on the surface of the shell. Not only that, the so-called "Ponzu Marinade" was indistinguishable from  soy sauce direct from a bottle. I kid you not. As

原本是想再去上環東街Oldish朝聖, 朋友說那裡經常有很多明星流連, 第一次去的時候碰著釘子, 有Private Party不對外營業, 這次先打電話去沒人接, 然後走到那裡看看, 碰碰運氣, 又摸門釘, 原來是借與客人拍攝。上環近來有很多小店, 有些真的很用心, 有些真的不回頭, 我想那裡都是那些食環境不是吃食物的地方, 越來越多擺幾張懷舊檯櫈幾件擺設, 就一窩瘋變成懷舊餐廳, 食物質素已經是題外話, 遇著我對食物有要求的人, 根本不是那杯茶。走著走著來到差館上里, 看到一間裝修得簡約舒適, 很低調的Bistro, 於是二話不說推門, 侍應很親切地問我們想坐窗口位或是裡面的較安靜的地方, 我們選擇了開揚的窗口位, 座位很舒適, 有些很Modern 的掛畫, 看到少許Open的廚房, 工作的員工十分充裕, 然後侍應悉心地問我們要礦泉水或有氣水, 我們省著錢, 所以要了暖水, 然後又為我們保存著外套, 還給與我們一張取回外套的卡, 服務簡直拍得住五星級大酒店, 看看餐牌, 一份午餐價錢並不相宜, $228 2courses and $268 3courses, 頭盤和主菜各8款任君選擇

After visiting Chef Philippe Orrico’s newly opened restaurant ON Kitchen Dining & Lounge, I decided to pay a visit to Upper Modern Bistro to see whether it has maintained its quality.It’s been awhile seen I’ve dined there, and every time I go I’m still in awe with the decor. The tall ceiling painted with soft colours instantly calms the mind down. If you want the full experience, I recommend grabbing a spot near the kitchen so you can watch the chefs preparing your meal.Feeling rather weighted d

My gf & I came here for my birthday. It is difficult to find sitting, so we made reservation two days in advance for lunch. The decoration is modern and customer service is excellent.  The complimentary bread is just normal and nothing fancy.  First dish we had is Beef Tartare. It wasn't bad but it didn't stand out among other places that served tartare. Second dish is Foie Gras Creme Brulee.  It was excellent. Chef creativity incorporated goose liver puree  into creme brulee. It's not heavy but

獲得米芝蓮一星既Upper Modern Bistro, 聽倒友人試過又唔錯, 所以前來到訪.一早訂左二人星期六食brunch, 地方算易搵. 店舖外簡簡單單以灰色為主調.店內裝修優雅有麵包送上, 好鬼硬同唔熱, 失望Set  Brunch 11:30am-3:00pm (包每人香檳一杯+共食8款小食+每人一個主菜+每人任選三款甜品)20-21/12 (每人 $460+10 %), 25-28/12 Festive Brunch (每人 $480+10%), 平日(每人$390+10%)*******最少二人起*********香檳幾好飲, 冰凍, 有果味易入口 (a) To share (共食8款小食)(1) Oyster Ponzu (生蠔配柚子醬油)----生蠔算新鮮, 醤油似一般醤油味, 味道普通(2) Foie Gras crème brulée (鵝肝焦糖布丁配麵包脆塊)----唔係熱既, 表層係脆焦糖, 內層係軟滑鵝肝慕絲, 配脆餅食, 口感味道很好 *******************跟住係三款沙律---有騙錢既感覺, 沙律個底差唔多, 只係加小小野扮另一度小食,

主廚 Philippe Orrico 先後在文華東方的 Pierre 和 St. George 做過主廚, 2013年底自立門戶, 在上環SOHO 開立 Upper Modern Bistro, 一年後的今天已是2015年香港米芝蓮一星餐廳, 過去一直都希望到此了解品嘗, 直至有星後才有空和友人一起到此。內裏天花裝修概念來自倫敦音樂廳, 一入內便非常另人注目, 平日午飯時間基本全滿, 老外食客也有一半, 比想像中熱鬧。午市時有午餐供應, 價格由$228起, 比較特別是有三文治餐, 價格由$148起, 在法國餐廳中不多見。 先上麵包, 用上小袋袋箸, 熱度足夠, 但表面比較硬, 可以理想一點 。前菜要了 Foie gras creme brulee, Crab meat toast & greens 其賣相不俗, 鵝肝焦糖布丁當中的鵝肝味適中, 口感豐腴, 蛋香味足, 另加上一片蟹肉多士, 蟹肉鮮味另先前的鵝肝油脂味一掃而空。主廚再加上清新沙律, 是非常細心的配搭。另一前菜點了 Egg ravioli, Sauteed mushrooms & shellfish bisque, 貝類濃湯

米芝蓮每年的名單也會有更新, 在2015年版的米芝蓮, 其中一家新星就是Upper Modern Bistro. 這裡是由Philippe Orrico開設, 他的履歷當然強勁, 曾經是米芝蓮二星店Pierre的主廚, 之後他過檔到了Hullet House任行政總廚, 旗下的St. George也曾經在2012年得到米芝蓮一星. 去年, 他自立門戶, 在短短一年間, Upper Modern Bistro就順利摘星了.Upper Modern Bistro位處上環差館上街, 由上環地鐵站走上來, 也要好一段時間. 在香港版的米芝蓮, 入圍的法國菜, 大都是fine dining的級數, 至於bistro方面, Bistronomique, La Marmite Bistrot Francais也曾經入圍必比登部份, 但能夠以bitro的規格打入一星的行列, 還數Upper Modern Bistro了.這裡的環境走型格的路線, 擺位是比較密, 不能算是太舒適. 或許不是浪漫晚餐的好去處, 但就很適合三五知己一同傾傾講講. 是日跟總管, Min姐及亞茵前來午餐, Chloe也一同參與,

又來一篇親子食記，這次特別巴閉，是帶同靚靚紅衣妹妹，與 HIM 來到上環剛摘下米芝蓮一星的 Upper Modern Bistro，悠閒嘆 brunch 兼交收手信～ 上環一帶的路真不好找，除了要上行，幾條街之間交錯縱橫，我老是搞錯。加上大頭蝦媽媽記錯約會時間，遲了不少才來到，真不好意思啊！Upper Modern Bistro 的老闆兼主廚 Philippe Orrico，來頭頗勁，例子之一是曾任 Hullet House St. George 的行政總廚，為餐廳帶來米芝蓮星級榮譽，所以餐廳拿星也不是意外。不過這些細節都是八卦米芝蓮達人 CEO 才得知的，事實是，香港的米芝蓮餐廳，個人興趣不特別大。無論如何，既約成這樣的米芝蓮手信局，也安心享用美食吧。稱得作 Bistro，餐廳的氣氛是比較閒適的，也因這樣可以帶上妹妹，店內也有供應 High chair～餐廳內有著頗富藝術感的佈置，加上型格的天花，以及大幅落地玻璃的自然採光，環境令人幾舒服的。可惜沒能訂下靠窗位置的座位，不然感覺應該更棒哦～　來到食物，其實很多款式味道都不錯，就是食物份量有點小，吃不飽大胃的甜魔媽媽！首先是麵包袋，小法