影片
港鐵灣仔站 B2 出口, 步行約6分鐘
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電話號碼
21267212
營業時間
今日營業
12:00 - 15:00
18:00 - 22:00
星期一至六
12:00 - 15:00
18:00 - 22:00
星期日
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
-Café BAU 🇭🇰位於灣仔既米芝蓮推介Fine Dining 餐廳🌺由米芝蓮廚魔Alvin Leung監督並由主廚Kasey Chan主理堅持選用在地食材設計菜式 用香港食材說好香港故事餐廳裝潢典雅 又以香港老照片作裝飾整個佈局都好有高雅舊香港既感覺 本土感十足🇭🇰正如當晚每道菜式都相當精緻 創新得黎又有熟悉既味道 完美地leverage 左香港菜 大滿足💯🎉✨Chef's Tasting Menu ($1188/8 Course)𝗕𝗿𝗲𝗮𝗱🍞一開始先有Sourdough 配本地欖菜慕絲醬 意外地好夾𝗔𝗺𝘂𝘀𝗲 𝗕𝗼𝘂𝗰𝗵𝗲🦐 Finger Food - Shrimp Spring Roll用上春捲薄皮卷住櫻花蝦乾同放有大地魚湯啫喱 小小一件已經帶黎漁鄉風味 好似食左碗雲吞麵既感覺🤣🦐 Jinga Shrimp Mille-Feuille 基圍蝦他他千層酥 - 係冇諗過可以咁好味既組合一層係基圍蝦他他 一層係牛油果蓉美乃滋 配搭蝦米醬油 令蝦鮮味大大提升 鮮甜味都好突出 同埋仲有花椒油香氣🍚 Rice Porridge用上本地稻米同昆布熬煮 營造出本地風味既炒米茶當中仲有有薑絲 杞子 帶子粒 炸昆布 食落幾有酒釀丸子味 同時質感好細綿🥰🐽 Pat Chun Pork Knuckle 'Zampone'令到一向怕酸既我愛上豬腳薑🌟🌟🌟🌟🌟 呢個係中式西造既「豬腳薑」- 用番晒豬腳薑原材料豬手方面係揀左骨膠原滿滿既位 肉質煮得非常軟腍入味 同埋底下鋪有薯蓉 入面仲有初生蛋黃 蛋香濃滑當然少不了子薑切粒同豬腳薑精粹 — 八珍甜醋 想講用左黎做foam真係好正既做法👍🏻而且薑味同甜醋味都變得subtle 一點冇諗過豬腳薑都可以做得咁精緻 又好味!❤️🍄 Mushroom Consomme黑松露牛肝菌清湯 - 羊肚菌裹頭填滿左雞肝慕絲 配有雲南火腿絲同大量時令黑松露😍雖然話係清湯 但湯頭極之香濃好味 !!🦪Braised Local Mussels用上本地青口 + 魷魚水耕菜包 + 蜜糖豆 + 油封蕃茄淋上南北杏同魚骨熬製而成既泡泡醬汁南北杏既味道非常突出 整體口感好豐富𝗦𝗼𝗿𝗯𝗲𝘁 🍧山渣雪葩 - 底下仲有沙田柚 食主菜前清清口腔 個人幾喜歡呢個做法 唔會過甜又好清新𝗠𝗮𝗶𝗻🐣Hung Wan Farm Ping Yuen Chicken (Supplement +$450/2pp)終於黎到最著名既烤本地平原三黃雞配羊肚菌飯選用黎自粉嶺既本地農場無激素走地雞雞肉預先用椰汁斑斕處理左24個鐘 保留左雞肉原汁原味雞肉外皮焦脆 內裹嫩滑多汁 香而不羶 飯底用上本地二澳米 質地較煙韌同時吸收左燒雞精華同菌香 非常唔錯 2個人食都好夠飽 🤰🏼𝗗𝗲𝘀𝘀𝗲𝗿𝘁🍨Fig-infused用左脫水甘荀片做成花瓣 好有簡約美中意入面加入左血橙同佛手柑 食落甜甜酸酸好解膩🍨Coconut and Pineapple Mochi with Red Dates菠蘿椰子麻糬雪糕 橙味脆片上面有開心果果碎❤️🍫Petit Fours= 焦糖朱古力 + 清檸話梅
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How’s your Christmas? Came to Cafe Bau 3 times this year and will never let me down with talented chef Kasey and his passionate team! long to be short, 好好食，好有idea ，無炒車。好有創意，全部都好有驚喜。鷄係必食菜式Christmas menu $1388@ BEETROOTBeetroot, Jicama, Citrus, Rhubarb ConsomméBLUE CRABTom Yum, Blue Crab, Crème BruléePORK KNUCKLEPork Knuckle, Pat Chun, Stem GingerSOLELocal Sole, MeuniereSPINY LOBSTERHomemade Silver Needle Noodles, Curry Leaf, ChiliSORBETDUCKDried Aged Duck Breast Char Siu, Lily, Porcini, Red Fruits, Red Wine Sauce WAYGU BEEF TENDERLOINBroccolini, Truffle Mash, Pepper Sauce ROASTED PING YUEN YELLOW CHICKEN Ping Yuen Chicken, Yi O Rice, Wild MushroomYEUNG JI GUM LOCHOCOLATE FONDANT
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Bo Innovation主理人廚魔Chef Alvin和連鎖飲食集團合作的Cafe Bau, 雖然說是Cafe, 但其實也是一間正統走高級Bistro風格的Fusion菜餐廳, 位於Bo Innovation的舊址提供着比前者更平易近人, 以本地食材製作的精緻料理. 風格也是當代西式風格為主, 不會有你看到和吃到的味道完全割烈的菜式, 例如是頭盤的蔬菜田園批以及他他牛肉, 前者用上南瓜作為主軸, 味道比一般的甜和軟融, 後者附上由酸菜及金蠔打成的醬, 吃起來味道層次更豐富.主菜的本地盲曹用上舞茸, 土香和盲曹本身的肉香相當配搭, 而且烤香味濃, 口感爽實而沒有骨, 再加上黑蒜醬汁, 整部菜也是偏向濃香的一道. 烤乳鴿用上甘蔗糖漿和八珍甜醋, 食材本身的肉香和羶香調配得剛剛好, 額外的甜味也和烤乳鳻的肉汁互相補足, 再強調本地食村和醬料之餘, 不是為加而加, 而是考慮之後的結果. 甜品的雞蛋仔真的有雞蛋仔店的脆度, 但印度奶茶的味道配合花生奶醬和雪糕, 吃起來同樣有驚喜.
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Cafebau🥂HING WAN FARM PING YUEN CHICKEN Went to cafebau for a friend’s birthday! We ordered 4 course meal purposely for their famous crispy chicken topped with morel & black termite mushroom and yi o rice🌾 the chicken was cooked to golden brown skin with a hint of smoky aroma, very crispy skin, so delicious 🤤 and the meat was tender and juicy🧡wish I could have more rice😆 Appetizer beef tartare was delicious too! Flavor was unique, each bite would make you crave for the next bite! Homemade purple potatoes chips so thin and crispy😋
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Cafe BAU offers unique fine dining experience by incorporating local ingredients. Each dish has rich authentic flavors, with highlights including the signature dish of Hong Kong free-range chicken paired with morel mushroom rice, showcasing tender, juicy chicken with crispy skin. Additionally, the fusion version of sweet vinegar pork knuckles is personal favourite, beautifully blending soft texture and flavor. Overall, the food is such a surprise and is reasonably priced, making it a great choice for gatherings with friends or for celebrations. 罕有以本地食材概念融入fine dine中 每一口都充滿了地道的滋味 當晚重點是餐廳招牌菜 廚師精心挑選香港本地農場平原三黃雞配羊肚菌飯 保留了雞肉的原汁原味 雞肉鮮嫩 皮脆而汁多 用上本地二澳米 飯粒散發濃郁菌香 另外個人亦很喜歡fusion 版本的八珍甜醋豬腳薑 質膠軟綿同蛋汁混合吃好回味😋 烤筍殼魚肉質鮮嫩好回味！甜品部份亦以港式傳統甜點全新演繹 記得留肚品嚐 整體食物創新有驚喜 價錢亦很合理 無論是與朋友聚餐還是慶祝特別的日子 這餐廳都能為你既餐桌增添亮點🫶🏻📝 8 course tasting menu $998 per person
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