AERA

營業中

休息中

灣仔「æra」是一家主打新北歐料理、走輕鬆風格路線的ꜰɪɴᴇ ᴅɪɴɪɴɢ餐廳。北歐菜系在香港並不算常見，好奇度及新鮮感滿滿。其實北歐風格較準確的來說，是菜式會糅合北歐料理的多樣的處理手法：例如醃製、煙燻、風乾及發酵，再搭配優質本地食材，秉承ꜰᴀʀᴍ-ᴛᴏ-ᴛᴀʙʟᴇ概念，呈現食材的純粹風味。.餐廳以溫馨小館風格裝修，低調別緻，廚房以開放式設計，拉近廚師們與食客的距離。.ᴀᴜᴛᴜᴍɴ ᴛᴀꜱᴛɪɴɢ ᴍᴇɴᴜ 💲1288/ᴘᴘ餐廳ᴛᴀꜱᴛɪɴɢ ᴍᴇɴᴜ以季節分界，以當季時令食材，提供不同季節的品味套餐。菜單共有10道菜，主菜有兩款選擇。.ᴀᴍᴜꜱᴇ ʙᴏᴜᴄʜᴇ✿ ᴄʀᴀʙ / ᴠɪɴᴇɢᴀʀ / ᴀʟᴍᴏɴᴅ✿ ʀÖꜱᴛɪ / ʟᴀʀᴅᴏ / ʟɪɴɢᴏɴʙᴇʀʀʏ✿ ᴍᴜꜱꜱᴇʟ / ᴘᴀɴɴᴀ / ᴄᴀᴠɪᴀʀ套餐由三款開胃小品開始：包括蟹肉撻，餡料帶蟹肉蟹膏和蟹王，一口享用有濃濃的蟹味；第二道是ꜱᴀᴠᴏʀʏ 版本的ᴘᴀɴɴᴀ ᴄᴏᴛᴛᴀ，加了青口，以及點點三黃雞油炒的乾蔥，加試點點紫蘇和柚子皮調味提升味道層次，美美的。最後是一款北歐傳統菜式小薯波，夾心的紅莓醬，感覺是有驚喜的。.ꜱᴛᴀʀᴛᴇʀ✿ ᴄʟᴀᴍ / ʟᴇᴇᴋ / ʟᴏʜɪᴋᴇɪᴛᴛᴏ前菜是一道精緻的濃湯，一般傳統是三文魚，但餐廳改了用蜆，打成泡泡狀口感更好。.ʙʀᴇᴀᴅ✿ ꜱᴏʏ / ʏᴇᴀꜱᴛ / ʜᴏʀꜱᴇʀᴀᴅɪꜱʜ由麵包的酸種開始、直到辣根牛油也是由餐廳廚師自行調製。麵包帶淡淡醬油香氣，同樣是令人驚喜的出品。.2ɴᴅ ꜱᴛᴀʀᴛᴇʀ✿ ᴄᴏʀɴ / ᴇɢɢ / ꜰᴏɪᴇ ɢʀᴀꜱ第二道前菜粟米、鵝肝蒸蛋。簡單卻完美互補的菜品，各種風味交融，口感順滑細膩。.3ʀᴅ ᴄᴏᴜʀꜱᴇ✿ ᴘᴀᴛᴛᴇꜱ / ᴍᴀʟᴛ / ʟᴇᴍᴏɴ花了三天時間準備的招牌三黃雞髀，花上一整天以麥芽糖醃製、一天時間風乾才烤焗。爆好味款，皮極薄肉質爆鮮嫩，還配上一杯蜜糖青檸梳打解膩，不愧為餐廳招牌作！.4ᴛʜ ᴄᴏᴜʀꜱᴇ✿ ꜱʜɪʀᴀᴋᴏ / ᴘᴏᴛᴀᴛᴏ / ɢʀᴀɴᴀ ᴘᴀᴅᴀɴᴏ呈奶油狀的香煎白子，奶感極重單吃可能有點膩所以加入了口感接近的薯蓉，再配上來自法國的新鮮黑松露。.ᴍᴀɪɴ✿ ᴘɪɢᴇᴏɴ / ʙᴇᴇᴛ / ɢᴀʀʟɪᴄᴏʀ ᴀ3 ᴡᴀɢʏᴜ / ᴛʀᴜꜰɪʟᴇ / ʀᴀᴘᴀ + ʜᴋ$288經過很多道菜式後已差不多全飽，接下來到主菜部份，有兩款選擇：包括熟成後的鴿肉，煮至三分熟，口感豐富；而 另外的ᴀ3 日本和牛，搭配新鮮刨的松露和本地榮華臘腸，意料之外的出色。.ᴘʀᴇ-ᴅᴇꜱꜱᴇʀᴛ✿ ᴏʀᴀɴɢᴇ / ɢɪɴɢᴇʀ / ʏᴏɢᴜʀᴛ第一道甜品是一客由希臘乳酪、配搭香橙和薑醬組成，有新鮮感。雖然個人不吃薑，第一試後發現還算滿夾的。.ᴅᴇꜱꜱᴇʀᴛ✿ ᴍᴀᴘʟᴇ / ꜱᴡᴇᴇᴛ ᴘᴏᴛᴀᴛᴏ / ᴘᴇᴄᴀɴ第一道甜品是以濃郁的甜薯雪糕，混搭了少許烤過的白朱古力，甜薯皮磨成粉撒於雪糕上，再搭配微甜的楓糖醬。這種口味還是頭一次試，好味程度想多來一客！.✿ ᴘᴇᴛɪᴛ ꜰᴏᴜʀ餐後小點基本上必備的四小點：特別出色的有那精緻即焗瑪德琳，外酥內嫩，帶有獨特的酒糟風味，屬高品質的出品。 繼續閱讀

// 𝙄𝙣𝙙𝙪𝙡𝙜𝙚 𝙄𝙣 𝙉𝙚𝙬 𝙉𝙤𝙧𝙙𝙞𝙘 𝙁𝙪𝙨𝙞𝙤𝙣 𝘾𝙪𝙞𝙨𝙞𝙣𝙚 - 𝙖𝙚𝙧𝙖 🍴 //-Located in the bustling heart of Wan Chai on Jaffe Road with modern interior designs, 𝐚𝐞𝐫𝐚 is a contemporary New Nordic restaurant helmed by Chef Chevalier Yau, emphasizing culinary techniques of air-drying, fermenting, pickling, and smoking with top-notch local ingredients.-☞ 𝐀𝐮𝐭𝐮𝐦𝐧 𝐓𝐚𝐬𝐭𝐢𝐧𝐠 𝐌𝐞𝐧𝐮 - 𝐇𝐊$𝟏𝟐𝟖𝟖 𝐩𝐞𝐫 𝐩𝐞𝐫𝐬𝐨𝐧Exclusively available for a limited time, this 10-course dinner tasting menu highlights the local three-yellow chicken feet seasoned with malt and lemon, A3 Japanese Wagyu sirloin topped with truffles and lap cheong, and more.-𝐀𝐦𝐮𝐬𝐞 𝐁𝐨𝐮𝐜𝐡𝐞Crab / Vinegar / AlmondRösti / Lardo / LingonberryMussel / Panna / CaviarImpressed by the Rösti ball that highlights the savory flavor from lardo, topped with lingonberry purée for a slightly sweet note.𝐒𝐭𝐚𝐫𝐭𝐞𝐫Clam / Leek / LohikeittoDelicate chowder with meaty clams to savor.𝐁𝐫𝐞𝐚𝐝Soy / Yeast / Horseradish𝟐𝐧𝐝 𝐒𝐭𝐚𝐫𝐭𝐞𝐫Corn / Egg / Foie GrasA straightforward dish that lusciously complements each other in every flavor with smooth and silky textures.𝟑𝐫𝐝 𝐂𝐨𝐮𝐫𝐬𝐞Pattes / Malt / LemonSignature three-yellow chicken feet seasoned with malt and lemon, extremely juicy and tender to indulge in!𝟒𝐭𝐡 𝐂𝐨𝐮𝐫𝐬𝐞Shirako / Potato / Grana PadanoBoasting a creamy texture from Shirako, the dish was delectably seasoned with Grana Padano for a savory touch.𝐌𝐚𝐢𝐧Pigeon / Beet / GarlicOr A3 Wagyu / Trufile / Rapa + HK$288Dry-aged pigeon that was perfectly cooked to medium-rare with a succulent texture; while the A3 Japanese Wagyu was flawlessly flavored with freshly shaved truffle and lap cheong.𝐏𝐫𝐞-𝐃𝐞𝐬𝐬𝐞𝐫𝐭Orange / Ginger / YogurtA palate-cleansing treat consisted of Greek yogurt and ginger gel for a refreshing taste.𝐃𝐞𝐬𝐬𝐞𝐫𝐭Maple / Sweet Potato / PecanA memorable sweet treat that features a rich sweet potato ice cream with daintily sweet maple and crunchy pecan crusts.𝐏𝐞𝐭𝐢𝐭 𝐅𝐨𝐮𝐫Highlighting the exceptional madeleine with a crispy exterior, and with an extraordinary liquor lees taste.-📍 𝐚𝐞𝐫𝐚Ground Floor, 6 Stewart Rd, Wan Chai-ᴍᴇ-ᴛᴀᴅ-ǫᴘʟ-ᴡs-sᴄɴ 繼續閱讀

小餐館走北歐創意料理風格 用上燻 風乾 醃製等技巧👨🏻‍🍳開頭嘅三款Amuse Bouche已經賣相精緻味道有驚喜自己好喜歡佢第三道菜 —— 三黃雞脾🍗前後用咗三日去醃 風乾同烤焗 心機十足👍🏽另外蠔嘅菜式用上日本赤穗水晶🦪 撈埋青蘋果 清新味鮮 啱晒而家主菜方面嘅乳鴿菜式亦都頗特別黑啤薄餅皮包住味濃軟腍生熟度剛好嘅鴿肉😗比起平時食開嘅和牛 自己更為推薦😬_🔖 DINNER MENU Amuse Bouche🔸Uni / Ponzu / Smorrebrod🔸Rosti / Lardo / Lingonberry🔸Mussel / Panna / CaviarStarter🔸Dill / Roe / LohikeittoBread🔸Soy / Yeast / Horseradish2nd Starter🔸Egg / Cabbage / Anchovy3rd Course🔸Pattes / Malt / Lemon4th Course🔸Oyster / Pea / AppleMain🔸Pigeon / Ham / Blueberry-or-🔸A3 Wagyu / Trufile / Rapa (+HK$288)Pre-Dessert🔸Matcha / Melon / CucumberDessert🔸Strawberry / Oat / CrumbPetit Four 繼續閱讀

On this Saturday evening, we come to Aera, located on Stewart Road in Wanchai. The restaurant only offers a tasting menu, helmed by two young chefs Chevalier Yau and Sheen Foh, who take the inspiration of Nordic cooking, emphasizing the use of local ingredients, using traditional techniques like pickling and smoking into the dishes.The interior design has an industrial vibe, neat and with minimal décor. The open kitchen is on one end of the restaurant, where we can see the team busy working on the creations and preparations. The tasting menu cost $1,288 per person, with a wine pairing option, where I pick the 6 Glasses one at $888.The Amuse Bouche includes three small bites. The first one is Mussel / Panna / Caviar. The savoury panna cotta has some marinated mussels at the bottom, with some shallot that has been stir-fried with local Three Yellow chicken fat to give extra fragrance, plus some caviar on top. With a touch of shiso and yuzu peel to give refreshing taste, it is a creative and delicious wake up call of the palate.The second one is Uni / Ponzu / Smorrebrod. Presented just like a sea urchin gunkan sushi, it is in fact a smorrebrod, a type of open sandwich. On the bottom is a piece of rye bread, made with mixed seeds, topped with sea urchin from Hokkaido, with some ponzu jelly in between. The sea urchin has been brushed with fermented soy sauce and lime juice to increase its umami taste.The third one is Rosti / Lardo / Lingonberry. Rosti is a traditional snack, using a slice of potato fritter that has been added with some crispy bacon and jam, made into a spherical shape. Inside the ball are some mashed potatoes that are added with truffle juice and pancetta. On top is the lingonberry gel to give a bit of tartness to balance the taste.The first wine is Mutsu Hassen Junmai Daiginjo 陸奥八仙 壺八仙 純米大吟釀, a sake from Aomori. With some delicate white floral notes, this sake is not sweet in taste, with more fruity characters and not too heavy. It is a good alternative than the usual way to pair with a sparkling at the beginning of the meal. Instead of the normal bottle, this sake is stored in a clay pot which is interesting too.The starter is Dill / Roe / Lohikeitto. The chef has lightly grilled the kampachi, or amberjack, to put in the bowl, then adding some pickled daikon and salmon roes. Chef Foh then pours the soup on top, which is called Lohikeitto, a traditional Finnish fish chowder, made using the remaining of the amberjack, together with some dill oil. Very good in taste.The second wine is Peter Zemmer Pinot Grigio Riserva 'Giatl' 2020, from Alto Adige in Italy. The wine has a nice ripe pear and tropical fruit nose, good fragrant floral aromas, supported by a good minerality in the mouth, with a bit of saline characters, as well as having the touch of cedary flavours coming from the aging in French oak, plus some ginger notes on the finish.The Bread is Soy / Yeast / Horseradish. The soy-infused sourdough is homemade, with the bread starter also developed in-house. Having a nice crispy crust while the inside is fluffy and soft, the bread is very good in texture, with the butter being added with caramelized yeast and horseradish to provide a complex complement.The second starter is Egg / Cabbage / Anchovy. The concept is to recreate an egg, so the chef has prepared the different components, with the egg yolk featuring a quail egg marinated with soy sauce, the egg white being chicken mousse prepared with cream, and the eggshell is in fact a chewy spinach glaze. Underneath is a cabbage salad with anchovy breadcrumbs, together with cabbage dashi as the sauce. While it is not my pick in terms of flavours, I applaud the team’s innovative creation.The third course is Pattes / Malt / Lemon. A signature of the restaurant, the local Three Yellow chicken thigh is first marinated with malt for a day, air-dried for another day, before grilling it on the third day. Brushed with some fresh lemon juice before serving, the meat is tender and flavourful, very delicious indeed. The chef thoughtfully wraps the feet with strings so we can hold it up to eat, which offers the best way to enjoy in my opinion.Instead of wine, the sommelier asks whether I prefer to try the pairing with a local craft beer. Being adventurous and want to try something new, I go for Hunk Sir Milffee Porter from Heroes Beer, with a creamy and smooth texture. Its taste matches well with the malt sweetness of the chicken. An interesting pairing with good effect.The fourth course is Oyster / Pea / Apple. The chef has used ‘Samurai Gold’ oysters from Hyogo, taking the jus from the shell to boil the oyster to 45 degrees C, to present a half-cook style. With some local green peas toasted on charcoal to give a slight smoky taste, together with fresh green apple and a beurre blanc sauce made with green apple and green peas to provide acidity and earthy notes, it is delicious with complex flavours.The fourth wine is Le Marie Sant Agostino Vino Blanco 2021. This is a Arneis from a small winery in Piedmont, with the grape quite rare to be seen outside Roero because of low yield and susceptible to disease. The wine has good floral and citrus, with some green apple and nice sweet bell pepper notes, a good match with the oyster.There are two choices for the main course, in which I have picked Pigeon / Ham / Blueberry. The breast of the local pigeon has been aged for a couple of days, then pan-fried the skin with butter before grilling on charcoal. The chef uses local spring onion to prepare a Swedish pancake 'panakaka' to wrap it up, adding some pickled blueberries inside, and serving with the ricotta cheese and pigeon jus. On the side is a cabbage wrap with pulled pigeon leg meat ragout, stir-fried with Chinese ham and Chinese yellow wine, taking the inspiration from a Chiu Chow dish. A must try. The fifth wine is Alain Gallety Cuvee Emma Vallee du Rhone 2019. The blend has 60% Grenache and 40% Syrah, with plenty of red and black berries, silky smooth and go very well with the pigeon with the gamey notes and the sauce perfect in harmony. The best pairing on the night in my opinion, as it enhances the flavours of the food and the wine to another level.My wife has A3 Wagyu / Truffle / Rapa ($288 additional). The wagyu sirloin comes from Saga, and the chef has prepared a local rapini on the side, which has been charcoal grilled. The beef jus is cooked with finely diced pickled king oyster mushroom and Chinese sausages to go with the wagyu, together with some Australia winter truffle on top.The pre-dessert is Matcha / Melon / Cucumber. A refreshing palate cleansing dish, the melon spheres and cucumber has been soaked in a tea brewed from matcha, with some lemon oil added. The flavours are delicate and not sweet, with everything slightly chilled to make it even lighter on the taste.The dessert is Strawberry / Oat / Crumb. On the bottom are some candied roselle bread crumbs with some strawberry sugar, a creamy oatmilk ice-cream in-between, and on top the strawberry mochi, with an interesting texture. Chef Foh shares that she tries to recreate the same experience of a lollipop she enjoyed at a young age. Not sure I have tried that lollipop before, but this dessert is creative and shows how the team brings in new thinking into their cuisine.The fifth and last wine is Giovanni Almondo Fosso della Rosa 2020, with a slight fizziness in the wine, sweet and very light on alcohol, having plenty of red fruit of strawberries, redcurrant, raspberries which are appealing served chilled, with its good acidity making it refreshing and very easy to drink.With a Double Espresso ($45) to wrap up, the Petit Four includes a Sake Lees Madeleine, Chocolate Matisse with toasted almond flakes, a Zucchini Sweet, and a Mochi Cake. All are delicious and I am in particular intrigued by the way the team made the sweet using fresh zucchini, with a nice gummy texture and not too sweet, but exhibiting a slight note of the vegetable. The mochi cake is also creative, with a crunchy crust and a q-bite inside, with sour cream on top.It is a wonderful experience, with the food delicious, the dishes creative and I also like how the chef comes to the table to explain all the courses, which are very clear and provide context on the ingredients, and how they are prepared, significantly increased the enjoyment of the meal. The bill on the night is $4,260 which is reasonable, I am very happy to see such good example of young chefs showcasing their skills and thinking, which is what we need in the current dire dining industry in HK. 繼續閱讀

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