Bread Street Kitchen & Bar (已結業)

3.5

3.5

180 食評

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衛生

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11869

中環

$401-800

英國菜西式酒店餐廳

115

35

16

pork belly

5 已推介

kate1222

等級4

138

1

12月第一個星期, 天氣變冷了, 窗外陰天了,音樂低聲了,我的心開始想你了...心情持續下降時, 真的想好好吃一頓晚餐, 突然想起了地獄廚神Gordon Ramsay的Bread Street, 以前常常看的電視節目Kitchen Nightmares, Gordon如何拯救一些生意奇差廚房, 自己的餐廳一定有水準, 聽聞booking要排幾個月, ,幸好人山人海的客人Booking裡找到有8:30pm的座位, 從IFC走到LKF那裡剛剛下起雨來, 狼狽不矣的我, 又冷又濕的天氣令心情更加地獄!到達Bread Street, 黃澄澄的招牌有點搶眼, 熱熱鬧鬧的氣氛, 使我回過神來, 內在環境很寬敞, 樓底很高, 檯與檯之間雖然不是很闊, 但感覺cozy, 天花燈很像一朵朵花, 整體氣氛不俗, 加上餐廳中間的開放式廚房有一個烤麵包的火爐和一些聖誕的裝飾, 黑色皮沙發的座位很有英倫的氣氛格調! 先有一個麵包籃, 是一片片酸種麵包, 有很大的氣孔, 略帶天然酵母的酸味, 味蕾開始打開了!我ordered 了一客豬臉肉的Flat bread ($118), 麵包底烤得好好, 好薄好脆, 豬臉

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12月第一個星期, 天氣變冷了, 窗外陰天了,音樂低聲了,我的心開始想你了...

心情持續下降時, 真的想好好吃一頓晚餐, 突然想起了地獄廚神Gordon Ramsay的Bread Street, 以前常常看的電視節目Kitchen Nightmares, Gordon如何拯救一些生意奇差廚房, 自己的餐廳一定有水準, 聽聞booking要排幾個月, ,幸好人山人海的客人Booking裡找到有8:30pm的座位, 從IFC走到LKF那裡剛剛下起雨來, 狼狽不矣的我, 又冷又濕的天氣令心情更加地獄!

到達Bread Street, 黃澄澄的招牌有點搶眼, 熱熱鬧鬧的氣氛,

使我回過神來, 內在環境很寬敞, 樓底很高, 檯與檯之間雖然不是很闊, 但感覺cozy,

天花燈很像一朵朵花, 整體氣氛不俗, 加上餐廳中間的開放式廚房有一個烤麵包的火爐和一些聖誕的裝飾, 黑色皮沙發的座位很有英倫的氣氛格調!
先有一個麵包籃, 是一片片酸種麵包, 有很大的氣孔, 略帶天然酵母的酸味, 味蕾開始打開了!

Sourdrough Bread

Sourdrough Bread & Panna Distilled Water

我ordered 了一客豬臉肉的Flat bread ($118), 麵包底烤得好好, 好薄好脆, 豬臉肉好像一些風乾火腿, 有肉味, 不太肥膩, 軟軟的, 裡面有焦糖化了洋蔥, 加上九層塔的香氣, 我們一片接一片消滅了整個像8吋的Pizza, 悲憤可以化為食量, 再轉化為正能量

再下一城, 是我最的Pork Belly($198), 我應該開設一個尋找最好吃的Pork Belly, 從前在NapaValley吃過的皮脆得爆花肉嫩得化開的豬腩肉, 一直念念不忘, 在港澳各地再也尋找不到理想的豬腩, 不是太硬太咸太韌, 就是沒有靈魂的急凍肉, 一直很想嘗試這店的Slow roasted Dingley Dell pork belly with apple sauce, 賣相很她, 配有一些蘋果蓉醬汁, 另有一個sauce, 似醬油, 不用加, 會很咸, 首先, 豬腩肉是帶有豐富的肉味, 有質感, 但不夠油脂, 未能做出溶化的感覺, 皮脆效果真的很好, 爆花的程度澎湃, 讚好! Pork Belly 是很難成功的一道菜, 我也看過Gordon Ramsay的youtube學習製作Pork Belly, 也滑鐵盧了!

另一個主菜是烤春雞($218), 有著意想不到的效果, 雞肉很鮮嫩, 上面鋪滿蔥花, 很中式的口味, 肉汁溢出好惹味

Roasted Chicken

Side dish, 選了Sweet Corn($68), 也十分出色, 有一些Creamy忌廉加上焦糖的效果, 配合一粒粒胖嘟嘟的粟米, 很稱職的配菜

一共吃了起710元, 中環區晚飯消費算平民吧?!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2014-12-02

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$350 (晚餐)

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lizabeth

等級3

69

1

have been watching a lot of Gordon Ramsay's show, for sure it's a natural thing to visit Breadstreet then finally got a chance to taste his foodmade an appointment online at 10, arrived early and we were arranged seats at the bar waiting our table to be readybut we had waited around 10 minutes more after 10, I was concerned seeing the staffs hardly have communication, ( and hard to have too, they were so busy rushing around and they dont have walkies )so I asked about the seat twice and finally

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have been watching a lot of Gordon Ramsay's show, for sure it's a natural thing to visit Breadstreet then

finally got a chance to taste his food

made an appointment online at 10, arrived early and we were arranged seats at the bar waiting our table to be ready

but we had waited around 10 minutes more after 10, I was concerned seeing the staffs hardly have communication, ( and hard to have too, they were so busy rushing around and they dont have walkies )

so I asked about the seat twice and finally we got a seat facing the bar and open kitchen

the music was loud and filled with laughters and chatting, it is an energetic and lively environment, perfect for gathering but not for couples dating in fact

a lovely waitress brought us a bread basket along with the menu

while waiting I noticed a bit of smudge on the wine glass, that is something that needs to be attent to, lucky I don't drink

the bread was still very warm

and delicious! the taste of the wheat(?) is really rich, the outside is crunchy and the inside is soft, yum

we ordered seared scallops for appetitizer, pork belly, rib burger and a glass of tomato juice

the juice is rich with tomatoes, the sweetness and sourness is very balanced

seared scallops

scallops is soft and fresh, but I am not very fond of the puree, to me it s a bit blend

the two mains arrived together

which is really really a pleasing arrangement

skin of the belly is crunchy, perhaps too much that it is a bit tough, but tasty
the meat is soft, there is a brown sauce alongside, giving it the right saltiness and the apple sauce gives it a touch of delightful sourness, brighten the dish, my appetite and lessen the fattening feeling of the dish

beef rib burger

the burger is yum

beef is tender, cheese is rich, the pickles gives yummy sour
it's portion is definitely enough to fill 2 people

for the fat fries, first they are really "fat", haha , really thick and real potato-y, the salt sprinkled on it is excellent! perfect amount and really tasty, just the salt you can tell they are no ordinary boring salt

I would love to try its dessert..such a pity we were too full

the meal was delightful, but I am not a night-club person so I think I prefer visiting in the afternoon if there is next time

but it s worth visiting of course

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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silverthoughts

等級4

3.1K

12

I think I should start this review by saying ... I love Gordon Ramsay. Like seriously...LOVE this man. When I first started my adventures in cooking, I started with Jamie Oliver. Trying his recipes in his cookbook, following along to his cooking shows. Then one day, I watched Gordon Ramsay make scrambled eggs and I followed along. His method was simple, perfect and yet mindblowingly delicious. From there, I followed along to his Cook Along Live and Ultimate Cookery Course and now his newest show

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I think I should start this review by saying ... I love Gordon Ramsay. Like seriously...LOVE this man. When I first started my adventures in cooking, I started with Jamie Oliver. Trying his recipes in his cookbook, following along to his cooking shows. Then one day, I watched Gordon Ramsay make scrambled eggs and I followed along. His method was simple, perfect and yet mindblowingly delicious. From there, I followed along to his Cook Along Live and Ultimate Cookery Course and now his newest show, Home Cooking. I followed him as he taught me how to make pan fried salmon to mille feuille. His Christmas turkey with all the trimmings right down to home made cranberry sauce is my go to recipe for the Christmas dinner I create every year. I love watching his shows. Everything from Ktichen Nightmares to Masterchef. So, when I went to London one summer, I went to three of his restaurants: Maze, Petrus and his airport restaurant, Plane Food. So, when it was announced he was opening Bread Street Kitchen here, I had to go!

As I had the weekday off and had to do some errands in Central before my vacation, I booked a table for me alone for lunch using his official website booking system as I did for his other restaurants. The day before my reservation, someone called me to reconfirm in a very efficient manner.

The location of the restaurant is not exactly inside LKF Hotel. In fact, it's located in the steps below the hotel, above Hard Rock.

The restaurant is bright and chic. It had an extensive wine cabinet and bar with an open kitchen. I noted an actual stone pizza oven.

The menu was small with a few but varying items to choose from. I watch enough Kitchen Nightmares to know this menu works.

The waiter was attentive and I asked for a recommendation. He suggested I order the potted beef brisket with grain mustard, piccalilli and buckwheat cracker as a starter. So, I chose that and the slow roasted Dingley Dell pork belly with spiced apple puree and apple relish. Staff do ask if you want sparkling or still bottled water but you can request regular water. I noted that every drink on the menu had alcohol. I asked if there was any nonalcoholic drinks and the waiter informed me, no. Which is sad to me as I have low alcohol tolerance and I don't drink alcohol without a friend with me in case I pass out.

I was given a bread basket. The bread was warm and soft with crunchy crusts. The butter had a sprinkle of salt on it. Interesting. Though I don't like putting butter on my bread so, I used it to soak up the sauce from my lunch instead.

Appetizer was potted beef brisket with grain mustard, piccalilli and buckwheat crackers. This is defintely a good spread for crackers. Eating it separately is not a good idea. The beef brisket on it's own was salty though very tender. The piccalilli was a mixture of cauliflower, pearl onions and pickles and on it's own was super sour. But mixed together on the cracker, the combination of salty and sour was fantastic. This is truely finger food.

potted beef brisket, piccalili, buckwheat cracker

Main course was slow roasted Dingley Dell pork belly with spiced apple puree and apple relish. Presented on a rectangular square plate, it was simple to look at. But it tasted amazing. The skin was crunchy like potato chips. The meat was so moist, it melted away. But the most amazing thing was the spiced apple puree and apple relish. The combination of sweet apples with the spices of nutmet and cinnamon made it seem like eating Christmas. It complemented the pork belly perfectly. The only complaint is I wish there was more!

Portion size was ok for the price. I was quite full so couldn't tackle dessert. Service was amazing and attentative. I was checked on by not only my waiter but another person each and every time I put something in my mouth. It seemed all staff spoke English. I don't think any one spoke Chinese. I suppose Gordon Ramsay is focusing more on a different clientale unlike Jamie Oliver who went bilingual right down to the menu. Gordon Ramsay's food is much more refined, more delicate and a challenge to the tastebuds. I will be return, but since price was a bit more than the normal, it would be more for a special occassion.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2014-09-17

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$340 (午餐)

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