影片
港鐵上環站 A2 出口, 步行約6分鐘
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電話號碼
96191862
開飯介紹
打破西班牙餐廳傳統格局，融入日式元素的新派居酒屋，如大門有結合日本招財貓、東方仕女、西班牙鬥牛三項元素的壁畫。總廚為藍帶畢業廚師，以優質食材及Fusion手法創作新派手工Tapas、時令海鮮菜式，風味獨特，部分更是限時、限量供應啊！
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營業時間
今日營業
18:00 - 20:30
星期一至六
18:00 - 20:30
星期日
全日休息
公眾假期
18:00 - 20:30
公眾假期前夕
18:00 - 20:30
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
📍ABS About Savour呢間餐廳我最多可以話係中環隱世既餐廳 佢哋係一間主打西班牙食材嘅日式居酒屋而成個環境都係以木為主題佢哋所有嘅食材都係每日新鮮運到港菜式配搭上面佢哋都好有講究好有心思能夠將新鮮嘅食材變成一道道嘅特色fusion菜食物個方面 今次分別點咗:-西班牙紅蝦他他配魚子醬 佢要將蝦膏吱落個他他撻嗰度食食落去佢個蝦味好香濃-溏心爆膏瀨尿蝦:呢個瀨尿蝦不得了 食落超惹味佢用左金橘牛油燒加上備長炭嘅炭香而且廚師特登做到七八成熟係因為想做到有流心嘅效果而且食落係好鮮甜-西班牙式炸薯粒配溫泉蛋佢有三種食法先食原味 之後撈蛋黃食 最後撈個七味粉食-北寄貝配海鮮麵豉高湯燒呢個高湯好鮮甜如果可以獨立變成一碗湯就好-蘇格蘭XL蟶子佢將藜麥變成薄脆 食落口感好特別而個聖子口感都好彈同好大隻-日本鮟鱇魚肝配西班牙多士呢個鮟鱇魚肝係季節性既菜食食落好濃 配酒一流-西班牙海鮮飯個飯薈到岩岩好唔會太濕又唔會太硬恰到好處-澳洲和牛舌芯配青蔥米脆呢個隱藏菜式 not on the list 架個青蔥米脆好香口 配牛舌芯絕對係一個super match -西班牙伊比利亞羊柳配西班牙烏魚子個羊柳就五成熟食落冇羊嗰陣騷味同個肉質都好嫩Location : 香港上環歌賦街51號地舖
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New cozy place seating around 18 ppl at the end of Gough St, which stood for “All about savor”, featuring Spanish/Japanese fusion by Chef formerly at Kowloon Shangrila- who apparently was also a wizard with cocktails.Manager explained the emphasis was on homeliness- plum wine and most Sauces eg chili were made in house. Not in mood for sake so ordered a white Sangria.Here’s what we had. Deep-Fried Padrón Peppers- lightly salted, with a mild smokiness and an occasional spicy kick; simple yet satisfying. Fresh Jumbo Thai Zebra Mantis Shrimp enhanced by the smoky aroma of fresh herbs. The Yuzu sauce paired beautifully with the creamy, buttery and rich crab paste. Server set fire to the bottom of the plate at the table, adding an element of theater.Scottish Extra Large Razor Clam cooked with Butter, topped with Truffle Foam and Cracker made of Spanish skipjack tuna and quinoa, adding a crispy savory crunch that tied everything together. The razor clam was sweet and tender, cooked just enough to retain its natural briny freshness. South African Abalone slow cooked for 3 hours, coated in a crisp green tea batter and Sriracha (Thai hot sauce) then deep-fried. The delicate bitterness of the green tea contrasted beautifully with the abalone’s natural sweetness. Hokkaido Scallop, Charcoal-Grilled with Butter Shallot Sauce, topped with briny, popping Ikura. Together with the soft and buttery liver, this dish was pure indulgence; a layered, luxurious, umami-packed bite. Creamy and delicate Ankimo (monkfish liver) marinated with Soy Sauce on toasted Brioche Topped with Ikura- decadent and sophisticated. Charcoal-Grilled Chicken Thigh with Manchego Cheese (firm aged Spanish cheese made with sheep's milk), where Japanese and Spanish flavors collided in the best possible way. The slightly melted cheese added a nutty, buttery depth to the Juicy, smoky, and perfectly charred chicken. Dessert platter consisted of broken pieces of matcha Honey Cake (Moist and subtly sweet), Melon Jelly (Light and refreshing) Black Sesame Ice Cream (a bit too sweet), Orange Slices (balance of citrus) and crispy Churros offering up a playful Spanish twist. All in all, a thoughtful mix of textures and flavors, with each component working individually and together.In summary: inventive fusion of international flavors, executed with precise technique, bold creativity, expert craftsmanship and unexpected pairings. A Seafood Lover’s Dream, all the while elevating yakitori beyond its traditional roots. Service was attentive and engaging.
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「歌賦街」街尾開咗間新嘅西班牙日式居酒屋，老闆同我講，佢哋先開咗20日左右🤯主廚係澳洲藍帶畢業，仲喺香格里拉酒店做過，行過嘅話不如試吓佢哋嘅餐廳，咁有心sell我，就一於試吓👌🏼先入為主一定係佢哋門口嗰幅壁畫，老闆介紹係同本地畫師合作，以「招財貓」、「鬥牛」、「東方仕女」作主題，輕輕帶出日式西班牙居酒屋概念🍻我就試咗佢哋嘅「古巴三文治」，老闆就親自同我解釋，佢哋呢個三文治，係用咗第一刀豬，以12個小時慢煮，第一刀嘅豬肉係會比較爽口🧐（第一次見到，會咁細心解釋個食材，加分！）12個小時慢煮豬肉，豬肉嘅口感已經係一絲絲，保留到個肉汁，另外配上西班牙芝士、西班牙熟火腿，通常喺其他食店都好少會再加火腿，呢個位置加咗火腿，個口感係更加有層次👍另外要提吓個包～「西班牙麵包」，我都係第一次試😗除咗中間嗰啲餡料出色之外，個麵包係用大機烘過，麵包口感煙靭，同埋好脆口，麵包嘅質地係比較少喺出邊餐廳食到！雖然呢個係西式嘅餐廳，但係今日就配咗個中式餐湯「章魚蓮藕綠豆湯」，我就問佢哋點解咁有趣嘅😶🌫️明明呢度係西式嘅餐廳🤔佢哋話覺得中上環呢度返工啲人，需要飲啖自家製嘅湯水，所以就揀咗煲湯😛總括而言，老闆真係好有heart，對食材好了解，有機會再試吓佢哋晚市嘅拿手好菜😋✦ 古巴三文治 ｜自家餐湯｜季節沙律 $138
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大蛋糕走咗後，其實無乜動力發掘新地方出巡，好耐無去試過新餐廳，所以比較長時間無出post, 今次比美食節目引咗嚟試，老闆一嚟就suggest 點選擇食乜，海鮮類每日供應大細唔同，價錢都會有唔同，問清楚先order咗4樣嘢昆布西班牙吞掌魚潑Kombu Spanish Tuna Tapas平時居酒屋既開胃菜炭烤鱈魚片Japanese Cod Fish Snack質地似薯片，上枱熱熱地，送酒小食西班牙乳豬Iberico Baby Pig 1/4份量幾多，脆皮而肉質一咬分離，脂肪唔多，無乜罪惡感，伴碟薯片現場鮮製溏心瀨尿Creamy Zebra Mantis Shrimp美食節目內既item, 呢隻係大少少比較易剥殼，焦香既蝦膏同蝦肉各半，呢個係吸引我試既原因
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無論食物質素 環境 工作人員 全部都值得五星好評 除咗location比較難外 要行內層樓梯外 都唔錯食物每樣都好用心嚟煮最特別係個瀨尿蝦 8成熟嘅瀨尿蝦 調味有驚喜 超爆膏另外嗰個聖子脆脆片 好濃鬱 出面食唔到 蟶子嘅泡沫 用咗黑松露 日本蔥 調味 好特別仲有個值得推薦嘅 北寄貝 個湯要另外加幾滴 sake 本身我哋唔飲酒 老闆就請咗我哋一杯細細杯嘅sakeso far 冇一件有伏 值得推介老闆十分有禮 老闆娘十分可愛 老闆仲即刻請我哋食雪糕 個雪糕自家製 芝麻磨粉
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