Cultivate (已結業)

今次去咗間大家攞手推嘅餐廳，食完嗰啲精彩滋味，仲要同大家分享下！佢哋嘅魚子醬無花果撻，正到爆燈💡，啖啖都係炫目果香夾擊啲鹹香魚子，正！金盞花雪葩有個酸酸哋開胃感，外加嘅crumble仲加咗層鬆脆嘅口感。本土西瓜搭上煙燻三文魚子真係新鮮出奇，西瓜解渴得嚟又提味，三文魚子恰到好處嘅鹹香，叁巴醬隻勁辣味又夠晒刺激。每道菜都有個種令人驚喜嘅設計，例如舞菇配肉骨茶，啲鵝肝仲軟滑過任何枕頭，入口即化，食個過嗰個瞬間真係幸福死啦😍！最出彩嘅一道就係cultivate海南雞飯，啲雞肉腍滑得嚟味道夠晒醇厚，啲日本珍珠米又夠晒香，叉燒就鹹甜恰到好處，夾埋個湯真係暖笠笠。落半額嘅紅蝦椰菜花飯同盲曹配松露，都係一試難忘。甜品方面，藍莓主題嘅panna cotta幼滑，仲有藍莓粒藏喺入面，加上藍莓雪葩呢啲滋味清新嘅小驚喜，真係將整個晚餐體驗推到高潮。放工後嘅精彩晚餐，又有咩可以咁心滿意足呢？🌟🍴

A later review Still remembered that the menu was extremely refreshing using seasonal and unique ingredients and surprised that you got a “full course” dessert at the end. Overall, super full and satisfying. The wine pairing was great. Remark: this was in 2021

Cultivate, located on the competitive Elgin St in Soho, is the business of chef Leonard Cheung, who graduated from CIA, one of the top three culinary schools in the world, and has experience at Otto E Mezzo.  It is said that 1/3 of the menu changes once every 3 weeks, so it seems like a lot of creativity is required.  The chef's hospitality is very welcoming and I think there were more than 10 dishes on the tasting menu, but each one has a very complex taste to the point where there is no point

Finally decided to try Cultivate after months of walking by and I was impressed with the quality of the food. With a seasonal menu that changes regularly, the ingredients were fresh and executed to perfection. My personal favourite was Leonard’s take on the Hainan chicken rice, which combined tender pieces of three yellow chicken together with a chicken roulade. It was accompanied with a rich chicken broth that was very aromatic. Excellent service and Leonard and his chef de cuisine make a speci

滿意的用餐體驗🥰充滿誠意同驚喜！非常豐富！一共有十多道菜👏🏻慶祝之選✨有埋wine pairing🥂更添氣氛和享受！服務態度好🥰菜式精緻✨有好多特別的食用花、葉點綴✨三款精緻開胃菜：-魚子醬無花果撻好正！！-金盞花雪葩、檸檬汁，crumble 比較特別！打開胃口～-採用本土新界西瓜、煙燻三文魚子，叁巴醬味道幾衝擊，西瓜好清新！-長豇豆、金盞花、鹽漬檸檬、梭子魚-法國甜瓜、挪威龍蝦凍湯，賣相好靚😍-美國加州風牛肉他他配法國蕃茄 有創意👍🏻味道甜甜地幾好食！招牌菜式之一✨-舞菇配肉骨茶 、枸杞鵝肝入口即溶，有驚喜的一道菜👍🏻-西班牙紅蝦配椰菜花飯，蝦頭汁好香濃！（+$380）紅蝦正呀！-澳洲盲曹、即刨松露✨「cultivate海南雞飯」新界三黃雞、日本珍珠米、雞湯好有心機👍🏻肉質嫩滑！甜品心心眼😍好豐富！野餐風-藍莓主題🫐斑斕 panna Cotta配好立克、粟米foam ，入邊有藍莓粒👍🏻好食！！藍莓雪葩、斑斕汁、爆炸糖藍莓鬆餅Bites Of Autumn🍁Yardlong BeanCharentais MelonMarmande TomatoMaitakeGambero Rosso

I have been this restaurant for second time. I miss the taste, the smell and the presentation of the food. Started from a glass of champagne. What a blast. I love the taste, the smell and the presentation of the food. Never let you down. Leonard Cheung is a very talented chef to mix and match the food ingredients. You can taste the food with your tongue and you can smell the food with nose. You can see the excellent food presentation with your eyes. What a good experience! Thanks so much for the

The spring tasting menu at Cultivate, an esteemed restaurant led by the gifted Chef Leonard Cheung, was a source of great delight. Throughout the course of the meal, each of the eight dishes was a testament to Chef Cheung's precise culinary skills and his use of seasonal ingredients. The meal began with a trio of small bites, including the unforgettable Bacon Corn Hoecake. The Aguachile, a scallop dish with beefsteak fruit sauce, and the Amela Tomato with smoked king crab and Japanese salmon roe

It had been almost 2 years since my last visit(sorry Leonard) but finally came back with friends to try their dishes again. Despite it has been a year thus the same season I came last year, almost all dishes were different except the sunchoke.First came the bites of springs, and my favorite was definitely being the watermelon radish, being the most refreshing.The scallops were sweet but what I loved most was the guacamole. The spiciness was just right without overpower the scallops.The crab was

夜晚搭taxi落車差點找不到餐廳餐廳名字太太太小了 非常不顯眼主廚很有禮貌會主動自我介紹另外經理也會來介紹今天menu我們今天吃的是春季menu - Bites of Spring我問了主廚每個月都會有不同menu可以看著廚師們做精緻的料理每一道菜上菜時都會詳細介紹食材、味道、醬汁等等經理推薦給我們的日式白酒 喝起來好像清酒我們都好喜歡 好適合女生喝 淡淡的酒香～最後的松露雪糕是我最愛$1488 很精緻的fine dining 很ok

相隔4個月，二訪cultivate雖然冇第一次食既時候咁驚喜同感動，但大廚會定時轉menu ，有啲signature dishes 會留低 （對比autumn menu, 大約45%都保留住），亦會有新既帶番啲新鮮感。Tasting menu $1488 + 10% pp, 仲送左杯brut (brut free原價但收番原價既10%）。因為專心食既關係，冇影哂所有dishes。整體嚟講，有魚有蝦有牛肉，亦都有菜有花（金盞花, 蔥花）有葉，又有煙燻又有熟成魚子，都好富豐，每一碟餸都有唔同既concept同構圖，都幾完整。Starter - one bite 油甘魚配青蘋果同梭魚子,仲有cultivate signature flower~印象最深刻嘅竟然係油甘魚配青蘋果，之後既薯仔。薯仔用左西洋菜汁包住，帶有濃烈既煙燻同辣味，開頭覺得味道太過濃烈，因為大大蓋過之前個個油甘魚，對比之後較creamy 既白蘆筍同辣根，都算接住落個味蕾完整度。之後maitake 應該係signature dish, 燒香咗啲菇搭上鵝肝加埋似肉骨菜既湯。今次個菇比第一次食，少左香味，個湯都好似冇咁濃郁，因為第

雖然遲咗post, 但不得不提呢一間餐廳因為對我嚟講開放式廚房嘅fine dinning係好加分,好鐘意欣賞到成個烹飪嘅過程，睇擺盤會令我覺得好治癒🙈BITES OF SUMMER🧡-Celtuce, Amela tomato tart, Eel,Uni lardo toastNASTURTIUM-Green apple, wheyGARIGUETTE STRAWBERRY-Kombu jime hamachi, strawberry gazpachoMARMANDE TOMATO-Prime Brandt beef, Dr. Pepper onion, IN-N-OUT sauceMAITAKE🧡-Phö gras', fresh goji berriesGREEN EGGS & HAM-AU winter black truffle, Taiyouran egg, pork flossCANNELLINI BEANS-Olive oil poached North sea cod, 'Nduja, tomato confitSUMMER-Duo of Prime Brandt st

A great fine casual dining experience in Cultivate.hk which is distinctive, unconventional and intuitive.I am not gonna introduce their every single dish as I think the uniqueness of this restaurant is not only the food but the entire experience. From their ingredients, seasonings, combinations, cooking, plating to their wine selections, the team and service.I love the caviar on a banana cake pairing with this bottle most. The contrast of favour and texture showcases the Chef’s creativity. Every

The best fusion restaurant in HK. Definitely worth a try! This restaurant is good for celebration. You will have a good time there .

#pb食在中環 中環Fine Dining - Autumn Tasting Menu🍂 前兩星期男朋友生日揀左呢間位於中環伊利近街嘅Fine Dining😋 店內只有22個座位 一邊係開放式廚房 一邊係吧枱 食客可以睇住大廚們準備、烹調食材😍 餐廳合夥人兼總廚Chef Leonard著重同食客交流 所以廚師係每次上枱時都會逐道菜介紹 希望大家可以用心享用每道菜背後嘅意義🥰 佢每日只提供兩節晚餐（18:30、19:30）建議book 18:30 時間會冇咁趕👍🏻 想試嘅朋友仔可以上網book位 每位會收$500訂金❤️.佢只有8道菜嘅Tasting Menu（$1488）加$888就有Wine Pairing😍 呢個Tasting Menu會因季節而轉 大約每三星期會轉一轉 用上最時令嘅食材 所以網上唔會有standard menu🤪 ✨Starter✨🔹Bite of Autumn🍂一開頭有3道前菜 分別係烤椰菜花撻、用鵝油焗成嘅薯仔配三文魚籽、粟米餅配粟米煙肉醬😋 三道前菜整體味道都偏濃🤪 最驚喜會係鵝油薯仔 好香😍🔹Nasturtium💐推介❤️ 日式油甘魚果凍配梭子魚籽 廚師上枱會

IA very pleasant dining experience at Cultivate🌺.Bites of summer🧡Some refreshing small dishes to start with. Personally I like the tomato tart with smoke eel, caviar lardo toast Marmande Tomato🧡 An interesting twist apart from the traditional way of beef tartare. Although I have never tried IN-N-OUT burger before, the sauce tastes great!Maitake soup🧡 A playful taste of Asia meets the West. The soup has a strong taste of mushroom and Chinese herbal taste🧡Banana CaviarA very interesting combina