Fofo by el Willy (已結業)

210 食評

味道

環境

服務

衛生

抵食

14506

中環

$401-800

西班牙菜無肉餐單

141

Garlic & chili prawns

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cwng22

等級4

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每年舉辦開Hong Kong Restaurant Week的機構，今年突然新增了一個為期兩週的吃Brunch項目。形式大致上跟Restaurant Week差不多，不過參予餐廳的規模較少，而且活動只在週六及週日的中午時間舉行。另一個較Restaurant Week特別的安排，是餐廳在Brunch Weekend的優惠，是以Buy one get one 50% off的形式提供。哇！Buy one get one? 50% discount?自問心水夠清的肯恩，起初在理解這個優惠項目上也中了伏，以為這個是買一送一的半價優惠。其實真正的意思是：二人同行，第二位客人可以有半價優惠。哦！那即是75折的優惠了。不能說優惠項目取巧，只可以怪肯恩自己英文理解能力不佳！不過無論如何，七五折也是一個相當不錯的優惠。但要儘用這個優惠，或多或少便有一個基本限制：食客人數是雙數。所以單身人士還是去抽籤買樓好了，不適合參予這個項目。做開電燈膽角色的人，今回最好也要刪除所有戲份。做開小三的人，當然也沒可能出現跟正室同桌吃飯......人生，最緊要是要知道自己的位置。當然，肯恩有仮面陪伴，要行孖咇絕對沒難度。

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每年舉辦開Hong Kong Restaurant Week的機構，今年突然新增了一個為期兩週的吃Brunch項目。形式大致上跟Restaurant Week差不多，不過參予餐廳的規模較少，而且活動只在週六及週日的中午時間舉行。

另一個較Restaurant Week特別的安排，是餐廳在Brunch Weekend的優惠，是以Buy one get one 50% off的形式提供。

哇！Buy one get one? 50% discount?

自問心水夠清的肯恩，起初在理解這個優惠項目上也中了伏，以為這個是買一送一的半價優惠。

其實真正的意思是：二人同行，第二位客人可以有半價優惠。

哦！那即是75折的優惠了。不能說優惠項目取巧，只可以怪肯恩自己英文理解能力不佳！

不過無論如何，七五折也是一個相當不錯的優惠。

但要儘用這個優惠，或多或少便有一個基本限制：食客人數是雙數。

所以單身人士還是去抽籤買樓好了，不適合參予這個項目。

做開電燈膽角色的人，今回最好也要刪除所有戲份。

做開小三的人，當然也沒可能出現跟正室同桌吃飯......

人生，最緊要是要知道自己的位置。

當然，肯恩有仮面陪伴，要行孖咇絕對沒難度。

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FoFo為於大厦頂層的位置，中午時份陽光充沛，加上食店全米白色的裝修，份外顯得光猛純淨。

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聖誕將至，食店都為原來的擺設配上富聖誕氣氛的裝飾。冬天未至，豬豬都要圍上頸巾了。

雖然是二人同行，但食店也很慷慨地給了我們一張四人餐桌，份外坐得舒服。

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今次的食Brunch週用回平常週末的Brunch menu，沒有特別印製另外的餐牌。除了主菜，餐牌上的菜式都是固定的，整套brunch十道菜的價錢是每位$298。

主菜可二選一，最後選了服務員大力推薦的乳豬，但就要每人再另加$50。

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食店沒有提供餐包，但就送來醃物小吃，有橄欖，酸青瓜及蒜頭等，洗滌口腔。

食物分五輪上桌。第一輪先來三道tapas。

King crab salad with wasabi mayonnaise & basil sorbet

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帝王蟹肉味道鮮甜，配上大爽脆新鮮的雜菜沙律，驚艷之處是中間一抹羅勒雪葩。雖然羅勒雪葩沒有預期中雪葩應有的口感，但味道清新刺激，羅勒香氣亦令蟹肉味道更能提昇。

Smoked salmon airbags with sour cream

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一口小吃，表皮是香脆的質感，跟airbag軟腍的感覺不太一樣。小吃一定要整件放入口中，一咬之下，皮囊裡充盈的酸忌廉在彈指間在口腔內爆破，忌廉酸香與厚切三文的鹹鮮味味道十份融合，印象難忘。

Scallop ceviche with avocado & crispy shallots

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帶子剌身伴上食用花，上面還放上炸了的葱絲，擺盤份外別緻。

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每人可以分到三件的帶子刺身。刺身底下都塗上牛油果醬，令鮮甜的帶子添上清新的果香，味道口感都添上層次。

吃完第一輪tapas，第二輪的tapas便緊接跟上來。

Cold cuts platter with tomato bread

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蕃茄包伴三款不同的凍肉，其中一款是Iberico ham，其餘兩款是西班牙肉腸。

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三款凍肉都是油香滿溢，雖然兩種肉腸都各自混了不同的調味料增味，但最令肯恩喜愛的仍是那鹹香十足的 Iberico ham。凍肉可配蕃茄脆包同吃減少膩感，不過蕃茄包的份量又好像不夠分配給三款不同的凍肉，還是按自己喜好隨便進食沒那麼傷腦筋。

Garlic & chili prawns

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蒜片蝦是西班牙tapas最想見的菜式。這道蒜片蝦做得彈牙入味，味道鮮甜。

Foie gras mi cut with tomato chili jam

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厚切的鵝肝醬跟脆多士薄片同吃。鵝肝不算是很幼滑的類型，但不失豐腴甘香。

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比較特別的是菜式伴有辣蕃茄醬，令鵝肝立時添上西班牙風味。

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除了蕃茄醬，伴碟的還有數粒味道甘甜的乾果粒，伴鵝肝醬同吃亦可減去鵝肝醬膩感，亦甜亦辣的伴碟食物，帶出鵝肝醬不同的味道。

之前沒有刻意看過餐牌，吃了六道菜後已飽了大半，正當以為主菜要上來的時候，才知道還有第三輪的tapas。

Fried croquettes of Iberico

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表面炸得金黄的伊比利亞火腿忌廉球，還是需要切開才可以知道內裡底蘊。

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忌廉球做得皮脆內軟，但內裡的火腿份量比想像中少，比三文魚airbag來得較為濟口。

所謂的西班牙奄列，其實更像平時常吃的蛋角。

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奄列釀有辣肉腸，薯仔及洋葱絲。材料雖然豐富，不過略嫌蛋香不夠，口感太過厚實。可能被嫩滑的港式蛋奄列寵壞了，這道西班牙奄列相對失色。

相較之前的tapas，最後上的兩道菜式膩感較重，放在最後階段上桌令人有點吃不消的感覺。

Slow cooked suckling pig with saute vegetable & potatoes

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每人加$50元的主菜，可以分到兩片的乳豬件。

經慢煮的乳豬，肉嫩固然不感意外，但驚喜的部份是乳豬皮仍能保持適合的脆度，與軟腍富肉香的豬仔肉放在一起，一軟一硬很是精彩。

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除了主菜，伴在底下的雜菜也很有看頭。薯塊，蘆筍，雜菇及荷蘭豆吸收了煮汁及乳豬肉汁的精華，倍覺滋味可口。

Spanish traditional Churros with chocolate & vanilla ice-cream

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金黄的Churros賣相不錯，口感鬆脆，沒有吃完滿口糖及油的感覺。

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Churros綽號鬼佬油炸鬼差，又叫黑白無常。黑無常披上黑巧克力醬，味道偏苦但巧克力醬既滑且濃，與Churros的味道十分匹配。

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白無常是滿有雲呢拿籽的雲呢拿雪糕。味道香甜，伴Churros又頓時換上冷靜與熱情之間的矛盾關係，妙不可言。

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FoFo在之前的Restaurant Week通常都是最先被訂滿座的頭数間食店之一，今次食brunch週竟然可以有幸取到入場門票，算是意外收穫，食店的質素也沒有教人失望。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2015-11-28

用餐途徑

堂食

人均消費

$301

推介美食

mraling

等級2

As I walked into FoFo's, I immediately noticed the bright natural lighting and white decor. Bright white lighting always puts a critique into a good mood because they know that their photos will turn out good and showcase the food well. The friendly waiter brought us to our table and began a detailed explanation of the menu. She then left to allow us time to peruse our options and cool down from the scorching summer heat. I was joined today by B, J, and T for this lunch. B pointed out that the restaurant coloumns and lights were adorned with white penguins and pigs - a very interesting choice of decoration. After a few minutes of discussion, we all opted for the set lunch. The manager informed us that the portions of the tapas that came with the set are very small. He suggested that instead of choosing two tapas each, we each only choose one and he will make them into a regular sized portion instead - still keeping the set price. We agreed and waited patiently for a nice Spanish lunch at the peak of lunch hour in Central.

slow cooked egg, potato foam & chorizo

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The presentation of this dish was excellent. The colours were vivd and inviting. It was served semi-hot, which is a good sign of something delicious. The slow cooked egg was located at the very bottom of the plate. B broke into the yolk and as expected it was runny and gooey, just the way it is supposed to be. J and T found the chorizo to be excessively salty, but B and I found that it was tamed down by the potato foam and egg. Overall a very rich dish, that stays true to Spanish flavours. The hashbrown scraps that graced the top of the dish added a good variety of texture and tasted great too.

tuna ceviche with gazpacho & ''salpicon'' peppers salad

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This was a really really small dish, considering that this is already supposed to be a normal portion sized dish. I am glad that we decided to "supersize" it in a sense. There was a decent amount of tuna, but for a pepper salad there were only two kinds of peppers. I think some yellow and orange peppers would have added some much needed colour. It was served nice and cold, but there was an overpowering vingagrette that just covered the supposed star of the dish; the tuna. The onions were cooked perfectly, sweet and crunchy, however they were also drenched in the sauce.

catalan style toasted sandwich with mozzarella & teruel ham

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These were served warm and toasty...excuse the pun and they also looked great on the wooden board. The teruel ham has a great saltiness to it, which is balanced well with my favourite cheese; mozarella. The cheese was melted, warm, and delicious. The inside also had little pieces of rocket, giving it a bitter aftertaste which I love. Overall a great appetizer in anticipation of the main lunch course. The portion size was perfect.

garlic & chili prawns

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Perfectly cooked and clean prawns, but this should always be a given for a restaurant of this level. There was ample garlic which made the prawn really flavourful and tasty. The prawns were lacking a real kick of chili and there was an excessive amount of oil. However, it was overall extremely delicious and I would want to eat more. Presentation was excellent, but maybe a couple more prawns would have been great.

king prawn linguini, spicy tomato sauce & basil

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The linguine was not al dente, but the portion was good. The prawn was cooked perfectly. The sauce was a simple tomato sauce that was enriched with basil. However, what J and T really wanted was a spicy sauce, and this was definitely not the case. It tasted great, but it was lacking a real kick. One or two more prawns would have amped this dish up. It was also not piping hot when served.

marinated angus beef sirloin, seasonal mushrooms, piquillo peppers & truffle sauce

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The sirloin looked as if it was cooked medium rare. Despite this, it was not as tender as I expected, and B found it difficult to chew. In addition there was an excessive amount of fat that graced the steak, which was very disappointing. The sauce was another story though. There were tiny little mushrooms that were rich and juicy. They were spread out on an onion, potato puree sauce that also had red wine, sun dried tomatoes, and beautiful caramelized beet root and onions. This was very flavourful and helped moisten the slightly dry steak. B, J, T and myself just wished that there was more of the sauce.

''churros'' chocolate churros with vanilla

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Churros should be soft with a crunchy exterior and served nice and hot. FoFo's serves chocolate churros at lunch time, which is a gamble as chocolate would really overpower the simplicity that an original churro would demand. The exterior was crunchy, but oversugared - that coupled with a gooey chocolate core ruined the churro for me. It just had too much going on. The homemade vanilla bean ice cream was good (although the churro should be able to stand on its own); the hot and cold and the melting chocolate is always a crowd pleaser.

''tarta demanzana'' mini apple tart with toffee

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We always save the "best" for "last". A simple thin pastry tart that was flaky, crispy, and light graced the bottom of the plate. Perfectly cooked apples which had been dusted in cinnamon came next. A simple scoop of homemade caramel ice cream sat on top of this wonderful foundation. Finally, another sprinkle of cinnamon finished this masterpiece. As you can probably imagine, this dessert was amazingly delicious. The warm cinnamon and sweetness from the apple harmoniously blended with the cold sweetness of the ice cream. With so many moist sensations the tart added the much needed crunch factor that just solidifies this dessert as an absolute must have.

題外話/補充資料： The coffee here is very good. It is served piping hot and has a very strong dark roast aroma. The milk is also hot when served. Tiny cookies also accompany the simple beverage. All in all, I had an enjoyable lunch and so did my dining companions. The food was quite good, although most of it lacked real Spanish flavours. I have also heard good things about dinner at FoFo's so I may be returning in the future for more. I also think that it would be wise to make a reservation if you plan to have lunch during the working week between 12:00pm - 2:00pm. The place is quite packed, which is always a good sign.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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檢舉

張貼

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味道

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衛生

抵食

用餐日期

2013-08-07

用餐途徑

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人均消費

$238

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grace0721hk

等級4

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右: Smoked salmon & truffle honey

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左: Scallop ceviche & avocado

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Garlic & chili prawns

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Pan-fried foie gras with truffle & confit onions

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Crispy bread with tomato, porcini, lberico ham & arugula

lberico pork “presa” with artichokes & wild mushrooms

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超愛Eggs with crispy potatoes & chorizo

某個星期六的早上，和朋友一起去了caffè HABITŪ所辦的coffee tasting class，上完課當然要吃東西醫肚子，我們首先去了大坑附近的fruyo factory試吃froyo，之後下一站就來到這裡吃它的Saturday brunch，最後還再去了fuel喝咖啡，實在是行程緊密的一天，去到最後肚子實在飽到不得了。

說回這裡的brunch，由於朋友一早訂了位，所以立即有位置安排給我們，非常幸運的是店員安排了窗邊位給我們，我們就在這裡渡過了這個陽光絢爛的下午。

其實這裡的brunch是非常豐富的，單是starters和tapas就已經有六款了，由於食物眾多，所以還是長話短說好了。

Starters:
Crispy bread with tomato, porcini, lberico ham & arugula
薄脆的麵包加上西班牙火腿和牛肝菌，是味道非常濃郁的一味前菜。牛肝菌味道不算突出，但西班牙火腿鹹香度不錯，配上酸酸的蕃茄醬和芝麻菜，味道稍為中和了一點，它又細細塊的，吃起來很惹味呢。

Smoked salmon & truffle honey
這個一來到的時候黑松露的香味已撲進我們的鼻子裡，令人垂涎欲滴呢。煙三文魚味道不是太鹹，可能因為這樣反而突出了黑松露的味道，底下有點甜甜的醬汁加上脆口的多士，比較起其他來這個算是相對清新的菜式。

Scallop ceviche & avocado
這個一樣是配上薄薄的多士，帶子刺身鮮味突出，感覺幾新鮮呢。除了帶子的鮮味還帶點酸酸檸檬汁的味道，令整個吃下去更加清新好吃。相反牛油果在這裡的味道倒是不太顯眼，可能因為之後的starters和tapas都是偏濃味的多，所以反而覺得這個starter不錯。

Garlic & chili prawns
這個是用料相對簡單，蝦肉再用上蒜和辣椒等調味，不過我這個不太吃得辣的人就覺得幾辣的，哈哈! 不過蝦肉肉質還可以，彈牙而且味道鮮甜，是簡單又惹味的前菜。

Pan-fried foie gras with truffle & confit onions
不知是否人年紀越來越大(……)，對鵝肝的喜愛度也隨著年齡增長越來越低，吃的時候比較擔心的反是膽固醇的問題，所以這裡小小的一塊倒覺得非常適合。鵝肝咬下尚有微溫，除了它本身的油香，再配上黑松露和鮮甜的洋蔥，味道幾配合，實在難吃極有限! 這樣小小的過了鵝肝癮就已經覺得很滿足了。
Tapas:
Semi-cooked kingfish carpaccio with mushrooms, ginger, sesame & light soy dressing
我們從多款Tapas中選了兩款，不過兩款我都覺得印象麻麻呢。首先是這個魚，一吃下去，實在鹹到不得了，我們還很好奇它說是light soy dressing。結果一試醬汁的確是幾淡的，鹹的是魚本身，基本上我已沒興趣理會它的肉質和味道，因為鹹到我幾乎什麼也吃不出來啦。

lberico pork “presa” with artichokes & wild mushrooms
吃完那個魚再吃這個，總算覺得味道回復正常! 不過這個其實味道也只屬不過不失，肉質不會太韌，但味道偏淡，肉味不算突出。我反而更喜歡吃它底下的artichokes，本身的鮮味再沾上點點醬汁來吃，比起豬肉更好吃!

因為我們有兩個人，所以soup or eggs我們兩款也試了，而且店員知道我們share還主動幫我們將湯分成兩份，服務很好吃。

Traditional “gazpacho” cold tomato soup with pickled red mullet & condiments
吃了這麼多東西，實在已經感覺肚子裡有不少東西了，這時來一個蕃茄凍湯，算是來得合時，可以讓腸胃和味蕾休息一下。凍湯的溫差開始時令舌頭有點不慣，那種感覺其實幾刺激的，蕃茄味道頗濃而且酸度適中，不習慣凍湯的我卻又覺得不錯呢。

Eggs with crispy potatoes & chorizo
這個絕對是我覺得整頓最好吃的一個菜式，現在想起都覺得非常滋味。薯仔絲香脆又好吃，一點都不會覺得滯和膩，有點點像咬薯條似的，但薯仔味很濃郁，加上蛋黃和偏鹹的西班牙香腸，混在一起口感和味道都很不錯，我個人是超喜歡啦。*v*

Main dish 只有一款不用選擇啦，不過這次不是seafood paella我們都有點點失望，一心是想吃這個的嘛。

Special seafood “fideua”
不是西班牙炒飯反成了西班牙炒麵，吃不到炒飯雖失望，但也要吃的啦。不過老實說這個西班牙炒麵實在不太好吃，吃下去感覺是非常中式的感覺，麵尚算乾身，不過味道真的很像豉油皇炒麵……. 表面的海鮮雖然幾新鮮好吃但也拯救不到它，結果當然被我們吃剩不少。

吃畢以上我們當然是幾乎有十成飽，但最後的甜品還是要吃的。是日的甜品是Summer fruit salad with lemon & mango sorbet，聽它的名字已知其清新度十足，對於很飽的我們這樣的甜品是最適合不過的了。Sorbet冰凍酸酸的，實在一鮮滯膩，加上鮮甜爽口的水果實在沒有難吃的道理啦，以這樣的甜品為這頓作結算是非常完美啦。

總結這裡的食物都不錯，雖然有一兩樣覺得失色了點，但總括都是好吃的，而且一定能吃到很飽呢，大家有興趣可以來吃吃看呀。=)))

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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