Bâtard (已結業)

Final countdown before it relocates. Always a joy to be back for reasonably priced quality food and a wide selection of wines. They have refreshed their menu since my last visit. Particularly loved the appetiser Loire Valley White Asparagus and the dessert Gold Rush Sweet Corn with Brillat-Savarin and Popcorn.Loire Valley White Asparagus is in season and Chef Jun had its natural sweetness accentuated by imbuing it in pine nut pesto and a subtle touch of whole grain mustard. A delightful start t

Batard is notorious for being difficult to book. For the August bookings, the reservation starts on the 1st of June 12:00. After hitting redial 67 times, I was finally able to book the weekend lunch, which was really reasonably priced.The wine is also famous here for being sold at the retail price(with a 10% service charge) so definitely a heaven for wine lovers.Their wine cellar also looks really impressive and IGable.We chose a fruity white and despite it is categorized as fruity/sweety, it wa

Undeniably one of the hardest restaurants to book in town. Thanks to my friend who secured a booking (honestly I lost the will to try), excited to try their highly acclaimed signature roasted chicken. Wine lovers would die for their extensive wine collection at reasonable price. Of course, their over the top wine display set as the insta-backdrop which need no further intro. Hokkigai, Spring Peas, Ham Broth $180A very fresh zingy start, fresh Hokkigai with sweet spring peas underneath. Beef Tart

虎年暫時都冇得外出晚膳，食得住家菜多真係要轉吓口味，唯有週末買多啲外賣調劑味蕾。於人氣打卡網發現一向難訂位嘅「Bâtard」近期搞埋外賣，主打幾款招牌菜，夠哂簡單，故肥肥家族決定一試。哥哥預早一星期前以電話落單，並約好週六傍晚六時自取，流程十分簡易。XO仔準時到步，食物早已備好，兩個紙袋載住五個紙盒，整齊衛生，輕便又穩陣。四人所訂嘅招牌二人套餐「Menu “Signature”」（$1,700）包有兩客昆布魚籽醬天使麵、原隻Bâtard招牌燒雞連飯、及半打馬德蓮貝殼蛋糕仔。Cold Angel Hair, Kristal Caviar, Kombu：打開盒蓋即傳來陣陣清幽嘅芳香，凍食嘅天使麵條修長纖幼，柔韌軟潤，輕輕以昆布碎點綴已能帶出魚籽醬嘅鮮味，意粉菜式香濃而不俗，極為清新！Bâtard’s Signature Roast Chicken, Warm Pilaf Rice：原隻包嘅招牌雞未經斬件，以確保鎖住嘅雞汁唔會流失。中等身材嘅本地靚雞肥膏不多，雞皮巧脆唔油膩，雞肉軟嫩白滑，返到屋企都仲好夠熱，堅掂！反而另上嘅Pilaf Rice就唔及喺餐廳堂食咁潤，飯粒味道就夠，只係偏硬同乾

Batard 可以話係最近最火熱嘅餐廳，位於喺 Fine Wine Experience 入面，酒嘅選擇真心非常之多，而且豐儉由人。前菜 Caviar Cold Angel Hair，清爽幼滑嘅天使麵加上咸鮮嘅魚子醬，食落都唔錯。可惜招牌菜Roast Chicken 就非常令人失望，選用本地三黃雞，以先brine再蒸後烤，令雞肉入味得嚟嫩滑，可惜食落平平無奇，雞味既不突出，雞胸位置更加非常乾柴，個Pilaf Rice更甚比出面食嘅海南雞油飯更差，仲要係凍冰冰，連暖都稱唔上。真心唔識欣賞，絕對被 Neighborhood 同 Belon 比下去！Located inside Fine Wine Experience in Sai Ying Pun, the wine selection at Batard was very extensive. Ordered the Cold Angel Hair with Caviar which was a nice start - the umami favours from the caviar matched well with the re

疫情下實在食得太多住家菜，所以每次一聽到有新開熱店，肥肥家族就會身痕想去試吓！大膽於暑假開幕嘅西餐廳「Bâtard」人氣指數唔入三甲都絕對係十大之一，幸好一家四口用餐，即使訂座要等上一個多月都冇問題，於強制五成入座率下亦可有緣一訪。深入調查過，得知「Bâtard」原來大有典故，好杯中物嘅酒客大概早已認得出店名取自名法國勃根地酒區「Bâtard-Montrachet」中嘅「Bâtard」，其實個字喺法文仲有兩個意思，其中一個就係橢圓形嘅法國麵包，即係一個字同時跟飲食雙方有關連，有意思極！而第三個調皮少少嘅翻譯就留待讀者們搵Google之神幫忙啦！西餐廳躲藏於光亮寬廣嘅「The Fine Wine Experience」內，食客必先經由酒舖進入。門外可見外牆貼出「Bâtard」嘅午市餐牌，彷彿要告知貴客冇搵錯地方。請留意，餐店規定客人不得自攜酒水，於店內享用之酒品只能經此店購買，開瓶費全免（但要加一），明顯理念係以酒招客。大家不妨預先上網瀏覽可選購之酒類。如用餐當日親臨挑選佳釀，可一遊超級豪華嘅酒窖及欣賞多枝價值五、六位數字嘅名酒。商店、酒窖及餐室合共七千尺，面積大、樓底高、間隔開揚、空氣