Café BAU

營業中

休息中

Weekday lunch嚟呢間由米芝蓮三星名廚主理嘅餐廳試下，三道菜午餐約四百幾蚊。食材加入中式/本地元素，例如餐包嘅spreading就加咗欖菜，前菜嘅牛他他用上本地騸牯牛同流浮山桶蠔，主菜都有本地嘅馬友。牛他他好鮮。食物質素ok but not surprising,環境舒服。

A Michlein recommended fine-dining restaurant that goes bold to embark on the tasting journey of local ingredients🌟Enjoy the 3-course dinner set with exclusive dining city offer.——————————————————✨𝔹𝕣𝕖𝕒𝕕 𝔹𝕒𝕤𝕜𝕖𝕥 𝕨/ 𝕡𝕚𝕔𝕜𝕝𝕖𝕕 𝕧𝕖𝕘𝕖𝕥𝕒𝕓𝕝𝕖𝕤 𝕗𝕠𝕒𝕞✨Freshly made focaccia and sourdough that are piping hot. Dip into the savoury and buttery foam, just a hella treat from heaven.✨𝔸𝕞𝕦𝕤𝕖 𝔹𝕠𝕦𝕔𝕙𝕖✨A modern twist to 炸芋角with foie gras filling, extra buttery with a light crisp.✨𝕆𝕩𝕖𝕟 𝕋𝕒𝕣𝕥𝕒𝕣𝕖✨Served with the local oyster f

一家以farm-to-table理念為主的餐廳🍽️Cafe BAU由殿堂級米芝蓮名廚Alvin Leung及LUBUDS團隊開創菜式致力選用最多種的本地優質食材做到最新鮮和減少地球的碳排放在香港能吃到鮮活食材，不是冰鮮雞好難得餐廳里廚房是開放式的，從頭盤到甜品都沒有踩雷的，吃出了食物的味道和豐富的味蕾搭配，一定要點的是招牌平原雞，外脆里嫩，配上醬汁餐廳位置不多，要提前定位(●.●)📍室外也有座位。

Recently had a great lunch at a cafe bau. The bread with foam spread was delicious and the roasted pigeon was delicious too. The mushroom velouté stood out for its creamy, buttery texture. I also tried the Root Vegetable Tarte Tatin, which has pumpkin and came with a fresh salad veggie on the side—very appetizing!The service was attentive and professional, making sure we had everything we needed. The tables were spaced apart well, creating a quiet and comfortable atmosphere.Overall, I enjoyed my

📍灣仔超有心思米芝蓮餐廳‼️· 必試三黃雞蘑菇飯😍 — Cafe BAU🥂·===========================Bookmark呢間嘅三黃雞好耐！前排終於約埋 jacstomach一齊嚟試😍當晚我地試咗 $650/pp嘅3 course set menu，每道菜採用多款本地嘅食材，再用中西合璧嘅手法炮製一道道充滿驚喜嘅菜式！😋————————————————————3 Course Set Menu $650/pp頭盤⭐️生牛肉他他牛肉他他口感鮮嫩😍配上香脆紫薯片同蠔醬汁，味道鮮味🤪·⭐️基圍蝦酥賣相吸引，香脆嘅窩夫皮包住軟腍鮮甜嘅基圍蝦他他，面頭有鹹香十足嘅蝦米蛋黃醬，底層係軟滑嘅牛油果茸，味道豐富😍·主菜⭐️鴻運農場平原雞 配 羊肚菌• 黑皮雞縱菌·二澳米 (2位用）同朋友期待咗好耐嘅三黃雞🤪‼️雞好大隻，雞皮富油脂香，肉質腍身juicy😍蘑菇飯creamy煙韌，吸收咗雞肉嘅精華好滿足！🥰個飯多到要打包🤣•甜品⭐️印度香料雞蛋仔 配 黑白淡奶意式雪糕雞蛋仔外脆內軟，香料味好突出，點埋牛奶雪糕同埋底下嘅花生醬味道好夾好正!!😆🥹·⭐️摩登老婆餅 配 熱帶風情意式雪糕呢個好有驚喜！

情人節同男朋友去食一餐普通嘅西餐見到佢自己寫米芝蓮先去嘢食唔係特別好食5分左右但係一餐普通嘅西餐就食咗我三個半鐘浪費我嘅時間大家千祈唔好去唔係特別好食，但係就特別耐唔講仲以為自己食緊一個鐘一味餸真係考驗大家耐性嘅時候仲要我哋係book咗9:00 晚餐佢9:30先至比到枱我哋安排極差作為一間米芝蓮點解可以安排得咁差？其實如果做唔到咁多workload不如唔好做生意

有朋自遠方來，一定要搵間特別嘅餐廳。呢間就係睇馬田嘅介紹。真心每樣都好有驚喜，好特別。食材多數來自本地，尤其係嗰個八珍甜醋豬腳薑，佢將啲食物演化咗做另一個形態，同時又保存咗甜醋豬腳薑嘅味道，食完個口仲有食完豬腳薑嘅感覺，骨膠原黏住個咀。

呢單野完全冇責任感，明明book左30/1可以當日冇開門係冇電話通知，相信咁冇責任感嘅餐廳，食物質揀同品質都有限，開唔好比人book la，地點難搵，附近污糟邋遢

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 Fruit

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.

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

-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

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 choic

呢間餐廳收藏了很久，一直想試吓！拖了很久，最後終於搵到機會食一次！知道佢隻雞好出名！聽講拍得住「四大名雞」！結果真係一試難忘！今次試咗佢嘅tasting menu，每一道fusion菜都好出色，好食之餘仲有驚喜！由麵包開始，已經感受到唔錯！同埋每道窗都有啲儀式感，啲職員會同你講解一下。記得其中有一個係用八珍甜醋整嘅豬手，睇落去一啲都唔似，食緊嘅時候覺得好似食緊薑醋咁，但係又幾好味！之後有一個海鮮粥，中西合璧都幾得意！我最奇怪係明明食緊主菜，中間攝咗一個雪葩，就比較怪啲，唔知係咪上錯菜，但整體都唔影響對佢嘅好感！當然最後要提一提佢隻雞，真係做到皮薄，雞又多汁！又有雞味！唔會用過分嘅醃料影響咗雞味！加埋嗰啲飯！真係好匹配！成晚食完真係飽到上心口！好味好味！下次一定會再嚟幫襯！而環境方面亦都唔錯，氣氛都幾好！職員都好有禮貌！

🇭🇰香港Fine Dining 🍽️｜《Café BAU》餐廳名其中的Bau取自香港市花紫荊花英文名Bauhinia縮寫命名，由名字便可感受到國際fushion～餐廳由米芝蓮三星廚魔主理人🧑‍🍳主廚，低碳環保，專注於本地食材，local文化充分發揮，不斷突破新式料理，研發推出多國融合菜，本土風情與國際融合一體。無論頭盤，主菜，亦或是甜品，都相當精緻，其中以本地平原雞作為招牌菜，最為體驗本地高級食法！本地大澳米🌾搭配菌菇烹飪出來的米飯，雞肉🐔皮脆肉嫩，是絕對值得一試的美味～😋。餐廳復古裝修，窗外叮叮車🚎已有120年歷史，有外到內景觀，中西浪漫此刻結為一體。這次前來，雖只品嘗到幾道菜式，經已感受到廚師對融合菜摸索前行帶來的全新創意，是突破亦是挑戰，融合菜並不像常規菜式，沒有固定劇本，每一道出品需精心製作方得人心，廚師十年如一日沉澱，腳踏實地仰望天空，得意讓每份食材發揮其最大限度，值得顧客尊重🫡！餐廳位置便利且明顯，就在灣仔嘉薈軒，five guas樓上。距離地鐵站很近。Menu與價格可參考最後一張圖～Ps：大廚🧑‍🍳果然系大廚，合照都系雙手插袋🤣🤣🤣～花臂有點酷～