影片
港鐵銅鑼灣站 D4 出口, 步行約3分鐘
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電話號碼
59221882
開飯介紹
大玻璃窗加上英倫復古書店主題裝修，每個角落都是特色打卡點。而主打的泰式Fusion菜加入西、日元素，風味獨特。
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營業時間
今日營業
12:00 - 22:00
星期一至四
12:00 - 22:00
星期五至六
12:00 - 22:30
星期日
12:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
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Revisiting after a while without making any reservation, thankfully without a queue we managed to get a seat.Restaurant was well designed with old book store setting and upcoming Halloween decorations. Menu was creative with a story book themed. Chapters were grouping in food options. Today's soup was onion soup. It was served in decent portion with a slice of garlic toast. Melted cheese and parsley topped. It was weird that it was steamy hot but when consuming, it was warm. Soup was sweet and savoury. Loaded with incredibly soft caramelised onions. Soaking the garlic toast with the soup, it was indulgent. Not bad.Salted egg corn definitely gave a wow factor. Stir frying the salted egg with the corn, it was serving in bright golden yellow. It was a bit messy today because all I could think of was eating by hands. It couldnt fork or cut in pieces because of the hard corn cob. Anyway, it was definitely drooling to eat. It could never go wrong with the salted egg. Seaweed pork cartilage wrap was a surprise. Eating from freshly made, seaweed was crispy. Hint of fishiness paired so well with the juicy pork cartilage. I have never thought of the combination between pork cartilage and seaweed and they worked perfectly. Fries with skin and a side salad were served on a side.Thai style minced stir fry with pork neck pizza took awhile to be served. Pork neck was flavourful and tender. Little bit on a grease side. Minced was savoury and spicy, its spiciness balanced out by cheese. Whole dish was indulgent with a Thai twist. Not bad. We rounded things up with their pistachio burnt basque cheesecake. It was in perfect portion to sharing between two. It was baked to perfection. Centre was jiggly and creamy. Edge just set with a hint of smoky flavour. Cheesecake gave a hint of pistachio flavour. Nice to have a touch but not strong. Not artificial at all. Not bad.Overall, it was a decent dining experience with quite a comfortable environment.
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銅鑼灣呢間走英倫復古書店主題嘅泰西Fusion餐廳📚 ，由裝修、擺設去到Menu餐具都趣怪玩味；最近仲加入咗Halloween元素🎃，有種好似去咗霍格華茲魔藥房嘅感覺🔮💫。今次專程係想試吓佢哋嘅開心果咖啡！💚 開心果奶蓋咖啡 $56隻杯有誠意喎！好別緻，幾有英倫High Tea感。上層係厚厚嘅開心果奶蓋，味道極濃郁又好綿滑✨。建議先用細匙羹試真啲個奶蓋👅，然後再一啖飲埋個奶蓋同咖啡就最滋味。冇令我失望，成杯嘢都好正，開心果控一定要試🙆🏻♀️！🍰 Tiramisu 巴斯克芝士蛋糕 $78呢度嘅甜品都係好出名，巴斯克蛋糕都有3個口味揀。最受歡迎就係呢個Tiramisu口味，賣相好吸引😍，啲Cream有咖啡粉中和咗唔算太甜👌🏻，蛋糕都整得好軟綿濕潤，整體都幾好味🩷！🍝 明太子蟹肉野菌意大利麵 $138好多餐廳都有呢味意粉，我都係風雨不改鍾意食佢💁🏻♀️，係好穩陣嘅選擇，唔會伏得去邊。呢個我都好大推，明太子醬好掛麵又唔會太鹹，價錢唔算太貴，好味💁🏻♀️！🍛 烤大蝦海鮮椰香喇沙飯 $148講到泰國Fusion菜，當然要有喇沙。入面有大大隻隻新鮮海蝦🍤、兩隻青口仲有魷魚🦑，份量唔惹少。味道就辣辣哋，都幾有後勁🥵，食得辣嘅朋友應該會鍾意。Iced Latte $46
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搞鬼畫板甜品｜ $78free flow starter，星期一至日勁抵優惠！最近見到呢間餐廳有勁搞鬼畫板甜品，可以係上面畫畫先食，即刻book位食！❣️估唔到餐廳都做緊好多優惠，基本上星期一到日都有❣️每日8pm後仲有$128/位free flow cocktail，$78 /位任食雞翼薯條等starter！（2個人點3款小食已經回本！）🎨這件蛋糕是我的畫板$98- 每日限量供應！真係成個畫板咁上，可以先畫畫再食，仲有藍莓、玫瑰做deco。- 蛋糕係yogurt moose cake 加脆脆底，甜度適中🍕黃咖哩軟殼蟹比薩 - 軟殼蟹大大隻好多膏，啖啖滋味。薄脆餅底配上厚厚咖喱，味道幾好！🐔避風塘雞翼配薯條$68 （$78/位就可以任食！仲有八爪魚、牛油果脆脆波）- 薯條有薯皮有誠意，雞翼外皮辣得來惹味，正！✨豬軟骨京蔥脆脆卷配薯條及沙律菜$138- 紫菜+wrap卷， 層次豐富，入面大大舊舊豬軟骨難得嘅係都真係有軟骨！個畫板真係好特別，已經bookmark再去！
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𝑹𝒆𝒔𝒕𝒂𝒖𝒓𝒂𝒏𝒕 𝑵𝒂𝒎𝒆 🍽️: 𝑻𝒉𝒆 𝑶𝒍𝒅 𝑩𝒐𝒐𝒌 𝑺𝒕𝒐𝒓𝒆📚𝐿𝑜𝑐𝑎𝑡𝑖𝑜𝑛📍: 𝐶𝑎𝑢𝑠𝑒𝑤𝑎𝑦 𝐵𝑎𝑦, 𝐻𝑜𝑛𝑔 𝐾𝑜𝑛𝑔𝐷𝑖𝑠ℎ𝑒𝑠 📸：𝗦𝗻𝗮𝗰𝗸𝘀:1. 𝑂𝑛𝑖𝑜𝑛 𝑅𝑖𝑛𝑔𝑠 🧅炸洋蔥圈✨ $68𝗠𝗮𝗶𝗻 𝗖𝗼𝘂𝗿𝘀𝗲: 2. 𝑆𝑞𝑢𝑖𝑑 𝐼𝑛𝑘 𝑃𝑎𝑠𝑡𝑎 𝑤𝑖𝑡ℎ 𝑆𝑎𝑙𝑡𝑒𝑑 𝐸𝑔𝑔 𝑌𝑜𝑙𝑘 𝑃𝑟𝑎𝑤𝑛🦐黄金咸蛋黄虎蝦野菌蟹汁意大利麵🍝 $1483. 𝑃𝑎𝑑 𝐾𝑟𝑎𝑝𝑜𝑤 𝑀𝑜𝑜 🐷辣肉碎豬頸肉比薩 🍕 $158𝗗𝗲𝘀𝘀𝗲𝗿𝘁:4. 𝑇ℎ𝑖𝑠 𝐼𝑠 𝑀𝑦 𝑃𝑎𝑖𝑛𝑡𝑖𝑛𝑔 𝐵𝑜𝑎𝑟𝑑 🎨這件蛋糕是我的畫板🖌️👨🎨 $138𝗕𝗲𝘃𝗲𝗿𝗮𝗴𝗲:5. 𝐻𝑜𝑗𝑖𝑐ℎ𝑎 𝐶ℎ𝑜𝑐𝑙𝑎𝑡𝑒 𝐿𝑎𝑡𝑡𝑒 🫖焙茶朱古力拿鐵🍫 $486. 𝑃𝑖𝑠𝑡𝑎𝑐ℎ𝑖𝑜 𝐶ℎ𝑒𝑒𝑠𝑒 𝑇𝑜𝑝𝑝𝑒𝑑 𝐶𝑜𝑓𝑓𝑒𝑒🥛開心果奶蓋咖啡 ☕️$56🌟𝐶𝑜𝑛𝑠𝑢𝑚𝑝𝑡𝑖𝑜𝑛 𝑝𝑒𝑟 𝑝𝑒𝑟𝑠𝑜𝑛：$300𝑻𝒉𝒆 𝑶𝒍𝒅 𝑩𝒐𝒐𝒌 𝑺𝒕𝒐𝒓𝒆📚銅鑼灣英倫風玩味Cafe☕️餐廳裝潢充滿藝術氣氛🎨復古得黎充滿玩味元素🤓每一個Corner都設計得好有心思📸超適合打卡📍🍽️食物方面🍴菜式設計精緻✨每樣野都充滿玩味元素👨🎨食材配搭新穎🤌味道仍都好有水準😎小編已經回訪左好幾次🤣💫推薦✨ 辣肉碎豬頸肉比薩 🍕基本上每次黎到都必叫Pizza🥹因為佢地既餅底真係好好食🤤薄身酥脆✨口感特別👍Pizza款色配搭都好新穎😎今次小編揀左豬頸肉Pizza🐷肉量超多🤓啖啖肉超滿足😌✨ 開心果奶蓋咖啡 ☕️開心果控必叫🌟奶蓋開心果味濃🤩質感都好順滑🥳奶蓋量仍都超厚身😋每一啖飲落去都好飲甜品咁🤩✨ 這件蛋糕是我的畫板👨🎨自己設計既藝術蛋糕🎂？小編諗都無諗過自己都可以做畫家😂餐廳提供各種顏料🎨毛筆🖌️比大家設計屬於自己既芝士蛋糕🍰今次小編就以中國麻雀為靈感🀄️🤣希望臨近新年大家都可以贏多啲😆𝘾𝙤𝙥𝙥𝙚𝙧 𝙎𝙦𝙪𝙖𝙧𝙚'𝙨 𝘽𝙧𝙞𝙩𝙞𝙨𝙝-𝙨𝙩𝙮𝙡𝙚 𝙋𝙡𝙖𝙮𝙛𝙪𝙡 𝘾𝙖𝙛𝙚☕️📍𝑇ℎ𝑒 𝑟𝑒𝑠𝑡𝑎𝑢𝑟𝑎𝑛𝑡'𝑠 𝑑𝑒𝑐𝑜𝑟 𝑖𝑠 𝑓𝑖𝑙𝑙𝑒𝑑 𝑤𝑖𝑡ℎ 𝑎𝑛 𝑎𝑟𝑡𝑖𝑠𝑡𝑖𝑐 𝑎𝑡𝑚𝑜𝑠𝑝ℎ𝑒𝑟𝑒 🎨 𝑎𝑛𝑑 𝑡ℎ𝑒 𝑣𝑖𝑛𝑡𝑎𝑔𝑒 𝑣𝑖𝑏𝑒 𝑖𝑠 𝑖𝑛𝑓𝑢𝑠𝑒𝑑 𝑤𝑖𝑡ℎ 𝑝𝑙𝑎𝑦𝑓𝑢𝑙 𝑒𝑙𝑒𝑚𝑒𝑛𝑡𝑠 🤓 𝐸𝑣𝑒𝑟𝑦 𝑐𝑜𝑟𝑛𝑒𝑟 𝑖𝑠 𝑡ℎ𝑜𝑢𝑔ℎ𝑡𝑓𝑢𝑙𝑙𝑦 𝑑𝑒𝑠𝑖𝑔𝑛𝑒𝑑 📸 𝑚𝑎𝑘𝑖𝑛𝑔 𝑖𝑡 𝑝𝑒𝑟𝑓𝑒𝑐𝑡 𝑓𝑜𝑟 𝐼𝑛𝑠𝑡𝑎𝑔𝑟𝑎𝑚-𝑤𝑜𝑟𝑡ℎ𝑦 𝑠ℎ𝑜𝑡𝑠 📍🍽️ 𝑇ℎ𝑒 𝑑𝑖𝑠ℎ𝑒𝑠 𝑎𝑟𝑒 𝑒𝑥𝑞𝑢𝑖𝑠𝑖𝑡𝑒𝑙𝑦 𝑐𝑟𝑎𝑓𝑡𝑒𝑑 ✨ 𝑎𝑛𝑑 𝑒𝑎𝑐ℎ 𝑖𝑡𝑒𝑚 𝑖𝑠 𝑓𝑢𝑙𝑙 𝑜𝑓 𝑝𝑙𝑎𝑦𝑓𝑢𝑙 𝑒𝑙𝑒𝑚𝑒𝑛𝑡𝑠 👨🎨 𝑇ℎ𝑒 𝑖𝑛𝑔𝑟𝑒𝑑𝑖𝑒𝑛𝑡 𝑐𝑜𝑚𝑏𝑖𝑛𝑎𝑡𝑖𝑜𝑛𝑠 𝑎𝑟𝑒 𝑖𝑛𝑛𝑜𝑣𝑎𝑡𝑖𝑣𝑒 🤌 𝑤ℎ𝑖𝑙𝑒 𝑡ℎ𝑒 𝑓𝑙𝑎𝑣𝑜𝑟𝑠 𝑠𝑡𝑖𝑙𝑙 𝑚𝑎𝑖𝑛𝑡𝑎𝑖𝑛 ℎ𝑖𝑔ℎ 𝑠𝑡𝑎𝑛𝑑𝑎𝑟𝑑𝑠 😎 𝐼'𝑣𝑒 𝑎𝑙𝑟𝑒𝑎𝑑𝑦 𝑟𝑒𝑡𝑢𝑟𝑛𝑒𝑑 𝑠𝑒𝑣𝑒𝑟𝑎𝑙 𝑡𝑖𝑚𝑒𝑠 🤣
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今次已經係二訪呢間好有復古味既cafe餐廳，就去試下。不過最好預約，walk in都有位但就冇得坐舒服既位例如落地玻璃位，卡位。第一次：我同朋友分別叫左黑松露雜菌意粉，炸洋蔥圈，烤大蝦海鮮椰香喇沙飯，同叫左cappuchino炸洋蔥圈同cappuchino 都係正常野，所以唔特別講。首先黑松露雜菌意粉（$118）我同朋友一致認為係必點。黑松露醬超掛汁，而且係每條意粉都食到超濃超香既黑松露味，係包住啲黑松露醬同黑松露油香，係食過最濃既黑松露意粉。烤大蝦海鮮椰香喇沙飯（$148），海鮮好足料，有大蝦一隻，青口魷魚等，椰香味明顯，反而喇沙味係有，但個人覺得不足，可以再濃。第二次：除左叫黑松露雜菌意粉外，叫左半份炸物拼盤（$108），有薯條，洋蔥圈，魷魚圈，越南蝦卷，天婦羅蝦，墨魚餅，蝦餅，份量十分多，半份兩個人係好夠食。我同朋友都覺得除左蝦餅同天婦羅蝦係幾好食之外，其他都係一般般，都係純粹過下口癮傾下計食下小食。總結，環境好舒服，好有feel，食物質素係幾好。然後就試叫左個水牛芝士薄餅，呢款係薄款既薄餅，有別於平時食個種厚身批，我朋友就麻麻，我就覺得還好，係個脆邊幾脆下，食到里面軟熟連埋芝士一齊好soft。不過我同朋友始終終於厚身批。飲品叫左玄米奶蓋士多啤梨奶昔，玄米奶藍蓋好香，混合埋士多啤梨香味，幾特別，但士多啤梨唔夠濃，勝在酸酸唔會過甜。甜品叫左tiramisu巴斯克芝士蛋糕作結尾，呢個係必點。 無論質感定味道好多有層次感。tiramisu既軟cream,食到中間會有硬脆脆，再之後到微硬巴斯克蛋糕。味道先有苦，再有甜同巴斯克蛋糕既微鹹㗎，成個感覺好balance,唔會話甜味重過苦味或者鹹味，食到最後啲苦味帶出巴斯克蛋糕少少芝士味又唔會過重，必推。
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