Beet (已結業)

First time here and was quite impressed! A casual fine-dining French restaurant that uses the best seasonal ingredients and does very well in terms of execution, with sides and sauces that put each dish perfectly together. The tasting menu starts with a few snacks, which included potato chips and dip, chicken skin and mushroom tart - all very light and delightful. First course was heirloom tomatoes, a nice refreshing appetiser. Then next was the supplemental Hokkaido scallop with city's and brea

I booked Christmas eve dinner at 8:45pm which was the only time available via online booking. The day before, they called to confirm the booking and asked if I preferred an earlier time, and I said yes, and changed the booking to 8:00pm. The person then asked if we had any allergies, a nice touch that made us feel they cared.This is my second visit to Beets. I had a very good dinner the first time, opting for the vegetarian tasting menu whilst my friend chose the normal tasting menu. This time,

這天剛好有機會吃到這間多國菜，餐廳的位置還蠻僻靜的，我們大概在下班後六點多來到這裡。這時餐廳裡一個客人也沒有，但是裡面已經點起了蠟燭，感覺還蠻浪漫的🙃記得這間餐廳是需要訂位的喔，可以提前來留下信用卡等資料booking。這天的晚餐menu裡，有素食跟肉食的套餐。大概每位是港幣六百多七百多上下🤐肉食的部份只需要選新界雞🐥或牛🐄就好了，頭盤跟甜點也是一樣的。另外我們還加點了一個course 帶子。這天晚飯在吃吃喝喝中很快就過了3個多小時，因為沒有拍到menu，加上每道菜介紹的女服務生有比較重的口音，所以就憑印象大概記錄一下吃了什麼😝餐廳內放了很多潰物，可能就是根莖的材料吧！每個套餐也可選每道菜配一杯果汁或是配一杯酒。我選了普通單點的cocktail，名字很難唸，所以我就選了一個平常會喝，以gin酒作基調酒的cocktail。第一個上桌的是麵包🥐沒有拍到照片，吃下去時是內軟外脆的，暖暖的麵包很好吃。接著上桌的是starter，脆脆的馬鈴薯絲鋪上沙拉醬蠻開胃的下面是我點的cocktail🍸，gin酒味適中再來一個starter, 上面有玉米，下面是脆脆的toast, 清爽好吃來到這道醬汁很特別

我本是威士忌的初哥，今晚多謝朋友帶我，參加了 The Whisky Library 為尊貴客戶舉辦的 Samaroli 品嚐宴，嚐到多款頂級的威士忌，大開眼界，想不到本來並非重點的餐菜，同樣喜出望外!任何對威士忌有認識的朋友都會聽過 Samaroli 的名字，因為創辦人 Silvano Samaroli 是威士忌界一位舉足輕重的人物，他所創立的 Samaroli 品牌自70年代起推出了無數頂級的威士忌獨立裝瓶，大部份的出品均被公認為最好的威士忌系列，售價自然亦不菲。Samaroli 首創 No Age 原酒威士忌，帶出原酒強度的潮流，什麼叫做原酒這些技術性的詞語就講住咁多先，對於初哥來說，最重要就是知道 Samaroli 所選的原酒質素極之高，即是非常香醇，而且具獨特風格，相比平日熟悉的知名品牌刁鑽，簡單講，就是不一樣的味道！酒宴主題名為：Celebrations of the Perfectly Imperfect品酒的口味因人而異，沒有所謂完美，但就是未能完美方才別有韻味。威士忌向來都是飯後酒，因此酒宴的次序亦與紅白的酒宴不同，並不以食物相配，反而是餐後由 Samaroli 的接班

係餐廳網頁見到佢個Weekly lunch menu main course係羊腩所以即刻衝嚟。咁整嘅羊腩真係第一次見，羊係新西蘭Te Mana Lamb，去咗骨，外脆內軟，仲有層薄嘅肥，非常有驚喜Rock rice都係第一次試，口感豐富而比較Risotto軟，都幾特別。和牛Tartare用嘅肉頗重油份，但加咗啲好似麵包碎同紅菜頭去中和，效果唔錯。提醒呢間餐廳嘅Sourdough麵包係自家每日新鮮製作，但唔係Complimentary嘅，建議一定要叫。

位於九如坊的餐廳，一向給我的感覺都是很隨性、有格調，這篇食評的主角- Beet也不例外。一家歐陸摩登小酒館，半開放式，光顧的客人多半是外國人，可就起了個我不喜歡的根莖蔬菜名字「甜菜頭」—— 那陣草味我是避之三尺。主廚雖年紀輕輕，履歷原來也不弱：在Robuchon的廚藝學校畢業後直接進入新加坡分店工作，後來跳到比利時米芝蓮餐廳De Wulf，估計他在那裏得到了不少就地取材的啟發。其後也分別於墨爾本及倫敦的有名餐廳擔任要員，這些經驗吸引了現在的餐廳老闆，讓Chef Quek在Beet一展才能。Beet’s bread & butter先來些餐前麵包，同桌之中有朋友已來過數次，提議這是必點。等了約莫30分鐘，侍應終於肯呈上一份烘烤熱騰的酸種麵包Sourdough和小碟牛油。趁熱吃下，麵包外皮硬脆，內裏卻柔軟像棉花。更欣賞的是鹽調牛油，雖然咸了一點，但如絲般滑，不需用力塗抹。New Territories Greens天氣炎熱走上九如坊，決定來個清新的頭盤，於是便點了沙律。基底是平常的沙律菜，加了啤梨及削出條狀的Parmesan cheese，綴以合桃加強口感。頭幾口是挺不錯，可是越吃越酸，原

今次朋友聚會揀左去beet試下環境比較細得幾張枱 一行五人就霸左正中間長枱Wagyu Tartare (+$30) - Beetroot, horseradish 和牛他他幾重牛味 配上紅菜頭微酸同辣根微辣口感豐富又唔會食到好溜 幾好食Fish of the day - celeriac, Chinese chives呢條魚唔太掂煎得太燶好重苦味 要整開個皮食先得配菜個汁微酸幾開胃 中和返條魚嘅苦Brown sugar ice cream - sage, hazelnuts雪糕唔會太甜太溜 配埋堅果食幾好食服務方面都ok 同埋環境都算唔錯

朋友大力推薦，我們便一起來吃晚飯。週五晚上沒有預約，大概9點左右walkin有座位，晚餐有素食和普通兩個菜單，我們選了普通菜單。第一道snack是玉米，上面灑滿佐料，味道很好吃。第二道snack是cheken liver parfait with crispy chicken skin and grape雞肝醬配脆雞皮和葡萄，擺盤很有趣，味道很濃郁。第三道spring peas with basil and coconut，椰子是以椰子泡沫的形式出來，這道也很喜歡。第四道是需要額外加的菜，spearhead squid搭配海帶和檸檬，上面還撒了豬皮碎，這道很好吃，強烈建議大家都加這道。第五道就是bbb，beet‘s bread and butter，黃油質感非常順滑，滿分。第六道seabass with asparagus and brown butter，這道服務員一開始就問魚和羊肉五分熟可以嗎，我當時沒多想就同意了，結果魚端上來的時候一面已經略焦，另一面是半生。我還第一次吃這種一面焦一面生的seabass，口感不太適應，但是搭配蘆筍和Beurre Noisette焦化奶油的味道還是

I was greeted with happiness during lunch today. First of all, my wife and my good mate came out for lunch in Central and secondly, it was the first time I tried this excellent restaurant “Beet”.While I was waiting for my wife and friend, I tried to search online the meaning of the word “beet”. The first search result was “beetroot”. When I tried the appetiser, the wagyu tartar, I was pretty sure the name of the restaurant comes from the plant of beetroot. There was a thin and large slice of bee

朋友訂枱帶我來試新嘢。我地懶諗，叫咗 set menu (每位 $690) 又加了 $130 加多一個 course 變六個 course。由於我無睇過 menu 又掛住傾計，所以唔記得啲 dish names🤦🏻‍♀️，總括來講味道好新鮮、清新，用好多海鮮、貝殼類食材，好好味，不過唔算好飽，中間來了 sour dough 叫做填飽肚子。服務好好，眼見其他客人都有點紅酒、白酒（我地只喝 still water)，侍應都 serve 得有板有眼。地方安靜適合傾計，坐得好舒服，價錢略貴但接受到。不過未必會成日來。

入到嚟已經好鍾意依度嘅裝潢 舒適得嚟又有情調❣️ 特別喜歡餐廳中間木造嘅餐枱 如果一班人嚟嘅話建議試吓訂埋😉 成餐飯服務都好周到 幾款餐前小食都唔錯 而前菜象拔蚌特別教人驚喜 賣相已經💯 上面薄薄一片白蘿蔔配上枝豆芫茜做成嘅汁 #yum 北海道帶子都新鮮好食不過切得有d薄 另一必點推介係混合左杏片同黑蒜puree嘅brussels sprouts 主菜嘅雞同carrot ravolio亦不俗 另外好欣賞依度好basic嘅野都同樣出色 自家製的麵包外脆內軟 記得一定搽牛油食 soooo good

服務好好，各staff 好殷勤好 nice 。環境中上。但埋單為每人約$1000，甘老老實實，我會用返一線餐廳既水平黎benchmark , 咁問題就即刻黎： NOT value for money...由小食開始，太油太重口味，麭包普通，跟著 from appetizer to main course 都老實麻麻地，勉強魚好少少，跟著 dessert 都OK。但可惜overall 整體水平應該連 Michelin Star推介水平都無。

Up until a year ago a dear friend of mine lived in a walk-up on Kau U Fong in Soho. Her apartment had brown sticky mildew, acockroach infestation and a lecherous old neighbour who’d sit conspicuously in his window with his hands conspicuously absent. I’m not saying her leaving had a positive impact on the neighbourhood, but the area has undergone a demonstrable improvement since then. That little enclave off Aberdeen Street has always had eateries a plenty, but they’ve been of the fried snacks i

The plethora of talented chefs hitting our shores is quite amazing.And it seems as if the minimum requirement to open a 'hot' new restaurant in Hong Kong is a chef with an impeccable pedigree and an eye for detail.  Instagram ready food that's crowd-pleasing is a must, along with an atmosphere that is hip, buzzy and oh-so-very-cool.I'd spied some glorious food photos of a hot new restaurant on Insta a little while ago, the earthy name Beet catching my eye as well.  But it was only after seeing t

Beet is a restaurant that focused on locally sourced ingredients producing food with an European flair. The restaurant is not very big, but it is very cozy and warm with very enthusiastic servers. There are many restaurants selections in Hong Kong, however, Beet I feel they are more towards a bistro atmosphere with a fine dining and great food display elements. Pricing is also value for money, really worth the value for the food we got. In regards to food wise the food were very fresh especia