經過三個月在外地的辛勞工作 ，回港後首要做的，就是找個環境舒適但又不失優雅的餐廳，跟男朋友好好享受一頓豐富的晚餐，於是我倆便來到中環的Dot Cod。Dot Cod位於太子大廈的地牢，在中環港鐵站Ｋ出口的旁邊，十方方便。我們到達中環時正是繁忙時間，但侍應很快便給我們安排好座位。他們都很有禮貌和細心，即使當天的客人很多，仍不時給我們添水和送上餐前小食。Dot Cod菜單主要以海鮮為主，但仍有其他肉類供挑選。最後，我們決定點一道前菜和各自點一道主菜，然後看看吃得飽不飽才考慮點甜品。不消一會兒，侍應便為我們端上頭盤“Ceviche of King Fish”。這道菜看起來像個小小的金字塔，上面堆滿了青瓜絲和小茴香，下面則伴有鮮蝦。它的味道既新鮮又開胃，而且分量更是剛剛好的。然後到我的主菜“Tuna”上場。起初我還以為吞拿魚這麼貴，分量一定很少，誰知我得到的卻是兩塊很又大又厚的吞拿魚塊，真是驚喜！魚塊的外層雖然給烤過，但吃起上來感覺一點也不粗糙，而內裡嫩嫩的吞拿魚肉既多汁又鮮甜，入口時好像快要融化似的，非常好吃。這道菜還配有色彩繽紛的伴菜，例如綠色的扁豆、紫色的紅菜頭和橙色的紅蘿蔔，看上來的確
男友點的“Beer Battered Cod”也十分好吃！首先，它的分量完全足夠一個男生吃得飽飽的。第二，它的炸魚十分香口，卻不油膩，伴碟還有Tartar醬和又脆又香的薯條。看到一向嘴勺的男朋友吃得津津樂道的樣子，我就知道這道菜有多好吃，因此也忍不住要咬一口！我們倆都覺得大廚真的很厲害，能把看似簡單但其實很考功夫的Fish and Chips弄得這麼好吃。
I was so privileged to be invited to the newly renovated Dot Cod restaurant organized by a really good communications company.It was no ordinary tasting event, it was well thought and planned out, alot of research was conducted on the restaurant and the participants which I am sure everyone who attended would agree.I really liked the way they did not focus on the same dish for everyone because the readers would not know about the other great dishes and it might not be everyones tastes.I was real
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I was so privileged to be invited to the newly renovated Dot Cod restaurant organized by a really good communications company.
It was no ordinary tasting event, it was well thought and planned out, alot of research was conducted on the restaurant and the participants which I am sure everyone who attended would agree.
I really liked the way they did not focus on the same dish for everyone because the readers would not know about the other great dishes and it might not be everyones tastes.
I was really impressed that they even took time to find out about our dietary requirements and what we liked and did not like beforehand to ensure the food was fit for us. All the seafood was freshly imported and flown over.
DotCod is headed by Excecutive Chef Mr Jeffrey LeBon and we had the pleasure of meeting him.
He gave a detailed talk about each dish, how he came up with them and how he chose the ingredients.
Even though we each had our specially created menu infront of us, all the dishes turned out as great surprises with delighted reactions just like the reactions on the Heston Blumental feast show.
Started off with a selection of breads. There was creamy tuna paste, olives and olive oil to compliment it. The breads were extremely crispy and had a lovely smell. ★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Amuse paired with Champagne Joseph Perrier N/V Charred Salmon with spanner crab and sweet ginger vinaigrette
This was elegantly presented with cress and crabmeat on top. The ginger vinaigrette was a great compliment with salmon because salmon is an oily fish so the salmon texture did not feel oily. The cress and crabmeat on top added some delicate flavour and balance to the salmon. ★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ First course: Smoked eel and mizuna with pickled carrots, curry creme fraiche, green apple paired with Chablis Brocard 2010
In Hong Kong I have never had the intention of ordering eel because in the Chinese cuisine it is not boned properly and in the Japanese cuisine it is always grilled/roasted and drenched heavily with sweet teriyaki sauce. I was thrilled to try it as I have never tried eel in its near natural form before without strong sauces. From this tasting I discovered that eel has a natural oily layer between the eel and the skin but the chef has appropriately served it with thinly sliced apple which I ate with the eel and balanced it out. As well as the apples there was also pickled baby carrots with stalks to balance out the oilyness of the eel which also added some colour to the dish in contrast to the delicious Mizuna greens from France. The Frisee in the salad made it more earthy. ★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Main Course: Sautéed John Dory with Mushroom Consommé / Baby Turnips / Oxtail Ravioli / Shimeji Mushroom paired with Pinot Noir - Mt Difficulty 'Roaring Meg' Central Otago 2010
This was beautifully presented, there was an oxtail ravioli hidden beneath the John Dory fish. Non of the elements overpowered each other but all complimented the delicate taste of the John Dory especially the clear mushroom consomme. I loved the baby turnips which I have not tried before and they had a gorgeous gentle crisp and nutty flavour. The asparagus was tender too and the ravioli with filled with finely chopped oxtail. ★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Pre-dessert: Strawberry spider
I thought this was some pre-fun for Halloween because it was the eve of Halloween that night. Anyway surprise was yet to come. Soda water was poured into the cocktail glass and it fizzed up with lovely efffervescing bubbles and the quiet noise of fine bubble bursting when they reached the surface.
You were meant to stir it but I just could not resist the fine foam on top and ended up trying some which was light and delicious, after satisfying my sparkling bubble craving, I made sure there was still quite a bit left before stirring it. After I stirred it the taste was amazing, there was vanilla icecream in the glass and it tasted like Cream of Cornish. The use of soda water was so appropriate because it does not add any other artificial tastes to this pre-dessert. The fizz in this also cleansed and refreshed the palate ready for the dessert. As well as the soda and sweet vanilla ice cream, there were pieces of deliciously crushed strawberries in it Although the pre-dessert was cold because of the ice-cream and chilled soda, the coolness was really relaxing and calming that I thought I saw a rainbow. There really was a pretty rainbow from the refraction of the two glasses which you can see on the left upper side of the photo which was hard to photograph.
I tried the dessert wine before starting the dessert and I was really surprised by the taste. It was really sweet and put the mind ready for dessert. The sorbet was presented in three scoops each served on top of a meringue surrounded by berries, there was also some mango sauce to contrast the pink and purple colours of the sorbet. Anyway, I had each flavour separately because I did not mix up the flavours. I tried miniscule amounts of each flavour before digging in the sorbet to see which flavour I should start off with. From left to right as shown on the photo the flavouirs are: raspberry, blueberry and strawberry. Raspberry was my favourite so I started eating the strawberry first, then the blueberry and then the raspberry. To complement the sorbets there were strawberries, blueberries and raspberries as well. All the sorbets were extremely smooth and slightly viscous, it was not at all icy. The meringue balanced out the twinge of sourness of the fresh berries. The centre of the meringue was deliciously chewy too. ★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Once again I would like to thank Dot Cod, Chef LeBon and last but not least the organizer Covatta communications and their detailed information packs and the lovely apron which I shall use.
I am not an expert on wines nor do I drink so I did not mention much on the wines in this review. However I must admit all the wines that night tasted nice because the ones I have tried before did not taste as nice as these ones. The wines here all had distinctive tastes ie dry, bitter and sweet.
Dot Cod is located right next to exit K in Central and the restaurant entrance stands out imediately with the light and logo which reminds me of the stairs going down the deck on large ferries.
我個fd非常鐘意食吞拿魚，所以我都估到佢一定會再點吞拿魚做主菜。睇返menu，呢度用的係 “Australian Yellow Fin Tuna Rare with Red Wine Beet Root”，配菜呢就有Confit Carrot, Lentilles Le Puy同埋Bacon Lardon。講真，食緊果陣我地都唔知d配菜叫咩名，總之就好味啦！哈哈！個吞拿魚係烤的，唔會煮到太熟，一咬落去好juicy啊！
My best-friend is going to fly back to UK so I decided to take her to Dot Cod for her farewellas well as to celebrate her graduation. I checked online for the reviews and found it generallypositive. The food, environment, and service are highly rated. We made a reservation for aFriday night.Most of the customers were foreigners. Out of my expectation, the ambience was so vibrantthat you won't feel a tiny bit of stress. The signature of Dot Cod is seafood, of course we wouldnot miss it. We ordere
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My best-friend is going to fly back to UK so I decided to take her to Dot Cod for her farewell as well as to celebrate her graduation. I checked online for the reviews and found it generally positive. The food, environment, and service are highly rated. We made a reservation for a Friday night.
Most of the customers were foreigners. Out of my expectation, the ambience was so vibrant that you won't feel a tiny bit of stress. The signature of Dot Cod is seafood, of course we would not miss it. We ordered the crab cake as a starter. I got myself an Australian Salmon and she had the fish and chips. The waiter brought us a good-looking basket of various breads with some yummy sauce.
Crab Cakes ($212) had a rich texture and flavour, unlike the muddy feeling you get from the lesser quality ones. The outside crust was crispy but not oily at all. We highly recommended this starter.
My main course was Australian Wild Salmon ($260). The freshness of the salmon was enhanced by adding a few drops of lemon juice. The chef did not use any other sauce but presented the original freshness of the salmon by pan-frying it. The flesh of the fish was juicy and delicate. The cooking time of dish had been well controlled so that it was not over-cooked. The crispy skin of the salmon made the texture even richer. (The lemon was wrapped with a thin layer of gauze to prevent the juice from spilling. This had been very thoughtful and also made the presentation better.)
My friend’s Beer Battered Cod ($240) had a generous portion. Both of us were stunned as we saw the size of it. There were three sauces: ketchup, mushy peas (my personal favourite) and tartar sauce. The crust of the fried cod was so thin and the flesh remained so juicy. We had never expected this traditional dish can be so yummy. What a nice surprise!
How can a great dinner end without dessert? We were full but still ordered a banoffee pie to share.
The Banoffee Pie had a decent strong flavour of banana, the almond slices on top upgraded the whole dessert. The size was just right for the two of us.
The quality of the food was absolutely good, the environment was comfortable. You may need to speak up as it’s pretty busy and people sometimes talk loudly. But we both enjoyed freely as Dot Cod doesn't give us that kind of squareness. Staff were friendly and attentive. It would be better if the dishes were served with hot plates. After all, a nice place for dinner. I would definitely recommend Dot Cod to anyone who loves seafood.
My best-friend is going to fly back to UK so I decided to take her to Dot Cod for her farewellas well as to celebrate her graduation. I checked online for the reviews and found it generallypositive. The food, environment, and service are highly rated. We made a reservation for aFriday night.Most of the customers were foreigners. Out of my expectation, the ambience was so vibrantthat you won't feel a tiny bit of stress. The signature of Dot Cod is seafood, of course we wouldnot miss it. We ordere
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My best-friend is going to fly back to UK so I decided to take her to Dot Cod for her farewell as well as to celebrate her graduation. I checked online for the reviews and found it generally positive. The food, environment, and service are highly rated. We made a reservation for a Friday night.Most of the customers were foreigners. Out of my expectation, the ambience was so vibrant that you won't feel a tiny bit of stress. The signature of Dot Cod is seafood, of course we would not miss it. We ordered the crab cake as a starter. I got myself an Australian Salmon and she had the fish and chips. The waiter brought us a good-looking basket of various breads with some yummy sauce.Crab Cakes ($212) had a rich texture and flavour, unlike the muddy feeling you get from the lesser quality ones. The outside crust was crispy but not oily at all. We highly recommended this starter.My main course was Australian Wild Salmon ($260). The freshness of the salmon was enhanced by adding a few drops of lemon juice. The chef did not use any other sauce but presented the original freshness of the salmon by pan-frying it. The flesh of the fish was juicy and delicate. The cooking time of dish had been well controlled so that it was not over-cooked. The crispy skin of the salmon made the texture even richer. (The lemon was wrapped with a thin layer of gauze to prevent the juice from spilling. This had been very thoughtful and also made the presentation better.)My friend’s Beer Battered Cod ($240) had a generous portion. Both of us were stunned as we saw the size of it. There were three sauces: ketchup, mushy peas (my personal favourite) and tartar sauce. The crust of the fried cod was so thin and the flesh remained so juicy. We had never expected this traditional dish can be so yummy. What a nice surprise!
How can a great dinner end without dessert? We were full but still ordered a banoffee pie to share.The Banoffee Pie had a decent strong flavour of banana, the almond slices on top upgraded the whole dessert. The size was just right for the two of us.
The quality of the food was absolutely good, the environment was comfortable. You may need to speak up as it’s pretty busy and people sometimes talk loudly. But we both enjoyed freely as Dot Cod doesn't give us that kind of squareness. Staff were friendly and attentive. It would be better if the dishes were served with hot plates. After all, a nice place for dinner. I would definitely recommend Dot Cod to anyone who loves seafood.
I visited this restaurant and enjoyed a satisfactory dinner experience a year ago. Unfortunately that pleasant experience wasn't repeated when using it for lunch with an out-of-town visitor today, though it was the service - and a rather unexpected item on the bill that may or may not have been intentional - rather than the food that led to this result.We chose from the Set Lunch, where one of the main courses was a chicken breast wrapped in bacon. My dining companion, a Muslim, asked if the di
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I visited this restaurant and enjoyed a satisfactory dinner experience a year ago. Unfortunately that pleasant experience wasn't repeated when using it for lunch with an out-of-town visitor today, though it was the service - and a rather unexpected item on the bill that may or may not have been intentional - rather than the food that led to this result.
We chose from the Set Lunch, where one of the main courses was a chicken breast wrapped in bacon. My dining companion, a Muslim, asked if the dish could be served without the bacon wrapping. The waitress - probably a senior judging by her uniform - told us she didn't know - but didn't volunteer to check either. When we cajoled her further, she reluctantly agreed to ask the kitchen. Of course, she returned with a affirmative answer. After all, removing a rasher of bacon is hardly demanding of any chef's time.
The starters - my friend chose a smoked salmon dish whose portions and presentation was quite good. I chose a vegetable stew, which was nothing like a stew and really simply a thick vegetable soup, minestrone style. However, the vegetable content was about 80% onions, with some assorted green matter, and though the seasoning was balanced the flavour and texture was distinctly uninteresting.
The aforementioned chicken main was a decent portion and attractively presented. I chose the alternative, a linguini with prawn in a spicy tomato sauce. As is usual in Hong Kong, the sauce wasn't remotely spicy, but the pasta was well cooked, and accompanied by a reasonable number of prawns.
After finishing my coffee a waitress asked me if I'd like another. As I was about to agree it crossed my mind to ask if it was a refill. She gave me a rather mocking smile and said "No, of course not!". Frankly, this was probably a better outcome as the coffee's quality was at the level of a fastfood joint, and served in a shallow cup. However, you have to question the attitude of a restaurant that would not refill a cup of basic quality regular coffee.
Now to the unexpected item. Just after my visitor arrived at the table we were asked what we would like to drink. He replied that just water would do, and I agreed, saying "Yes, plain water". I disappeared to use the washrooms, and when I returned I was surprised to see the waitress pouring out tumblers of water from a large mineral water bottle of some obscure brand. Because I was entertaining a visitor, I didn't want to generate embarrassment by asking whether this counted as "plain water" - and she had already opened and poured. Likewise, I could not display my annoyance when settling the bill, which did indeed include a charge of HK$68 for still water.
DotCod is a reasonable venue for a business lunch meeting, which this was, and actually the patronage was quite diverse during the hour and a half we were there. The tables in some places are close together, and there are occasional glances between tables that indicate overheard conversations, so I wouldn't suggest it for any confidential discussions.
As for the set lunch, the cost for two courses including service would be about HK$260. For the environment and general quality of the food, that's probably about right. I would suggest to the restaurant's management if they read this that they encourage a slightly warmer and more wiling attitude in their waiting staff.
這一晚真的很快樂，我和好友的男友finally見面，感覺有點"見家長"~~ 曾幾何時，每逢大節日小妹都喜歡到熱鬧的地方與眾人一同歡度，但現在奱成中女一名，不喜歡在外面跟一眾青春少艾逼著過，反而在這家餐廳，喝著酒，吃著美食地跟some of 我生命中最重要的人談笑才是寶，畢竟平日我們又有多少時間可以這麼無壓力地過呢 而且價錢也不昂貴呀，相比不少節日套餐來得划算，in other occasions都可以再來!
The head of my division bought us lunch on 10-1-2011 at Dot God, as he is a long time member of this place. The place is at the basement of Prince's Building where my former office situated, nicely decorated. You will meet a lot of senior government officers or legislative councillors here as well, as it is close to Legislative Council.Since my boss was paying, and everything on the a la carte menu is very expensive, all of us ordered 2 courses set lunch ($238 each). For three courses set lun
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The head of my division bought us lunch on 10-1-2011 at Dot God, as he is a long time member of this place.
The place is at the basement of Prince's Building where my former office situated, nicely decorated. You will meet a lot of senior government officers or legislative councillors here as well, as it is close to Legislative Council.
Since my boss was paying, and everything on the a la carte menu is very expensive, all of us ordered 2 courses set lunch ($238 each). For three courses set lunch (which includes dessert), it would cost $338. Two options for starter: cream of tomato soup and Thai shrimp salad. Two choices for main course: chicken something (pan fried chicken and baked with cheese) and salmon. Dessert was crème brulée . I don't think it is worthwhile to spend another $100 for crème brulée , no matter how good it might be.
I ordered salad and salmon.
Bread basket comes first. There were 4 to 5 choices of bread, which were quite nice and they were warm and soft when served.
The salad was very tasty and fresh with about 3 to 4 fresh shrimps. However, the portion was extreme small and comes with a lot of vermicelli. Apart from the shrimps, the costs of the whole salad could be less than $10.
The salmon came next. Again, fresh and very nicely pan fried with lots of juice kept inside and served with with olive and asparagus. The only bad comment is that, many of us ordered salmon and when they all arrived, we discovered that the portion on the plates varied quite substantially. The salmon of the lady colleague next to is was much smaller than mine. Some of salmon fillets were bigger or thicker than others. It was quite embarrassing.
I ordered breshly brewed coffee after lunch, which was very nice, much better than Starbuck or Pacific Coffee.
The waitresses were attentive and polite. The waiters were good as well and they know the dishes on the menu well, as we did not understand how the chicken was prepared and one of them was able to explain to us in detail. However, waiters were less careful compared with the waitresses.
Apart from the price, this is in general a very good lunch.
影片
至於以環保海鮮菜式作主打的 Dot Cod， 據知是香港其中一間率先提供可持續海鮮的餐廳，而且在中環屹立超過十年，最近餐廳進行大翻新，以全新面貌示人，更於餐牌內加入了不少新菜式、新元素，真令人萬分期待。
原來座落於熙來攘往的中環皇后像廣場旁之 Dot Cod， 位處於地庫，初頭還有點擔心餐廳環境會比較昏暗，幸而室內裝了不少壁燈，配上全白的餐桌布，令人感覺既光亮又舒適。至於是晚的餐單，其實除了麵包籃、餐前小食及 pre-dessert 之外，基本上店方為每一位出席者都設計了一份各自的餐單，即每人所品嚐的 first course， main course 和甜品都不相同，實在不得不佩服店方為每一位食客所花的心思和精神。
先來的麵包籃，款式頗為豐富，而且內裡麵包都是新鮮焗製，送上來時還是熱烘烘的。不過幾款麵包除了口感夠鬆軟兼帶麥香外，其實伴吃的橄欖、吞拿魚醬及黑醋橄欖油，味道都唔錯，尤其是那美味的吞拿魚醬，幾乎都給我一個全掃清光。
至於餐前小吃，Charred Salmon with Spanner Crab / Sweet Ginger Vinaigrette， 於三文魚上放上大粒魚籽及蟹肉，賣相十分吸引。微炙的三文魚，夠曬肥美，而且厚薄恰當，入口即溶，配上頂頭清甜的三文魚籽、鮮味突出的蟹肉和特調的薑酢汁，口味清新得來又有新意，相當有特色，讓人味蕾蠢蠢欲動。
吃過前菜後，來到頭盤 First Course 的 Oyster Kilpatrick，其實就是一客四隻的煙肉焗原隻生蠔。Bald Eagle Oyster 雖然個子略細，但肉身飽滿，口感幼滑，配上以蕃茄和煙肉煮成的醬汁；洋蔥和煙肉經焗製後，十分香口，而且蕃茄醬汁，入口微辛微甜，酸香惹味，與 creamy 多汁的蠔隻相撞下，口感非常配合。
至於 Main Course，Tuna 香煎澳洲黃鰭吞拿魚，吞拿魚以海鹽略醃，經烤熟後，魚肉仍然是紅紅的，但入口又確實幾香口惹味。不過未知是否與魚扒切得過厚有關，吃起來肉質帶韌，而且亦有點嚡口，幸而墊底的薯蓉軟滑香甜，配上以紅酒烹煮過的紅菜頭和的骰小巧的小紅蘿蔔，整體味道還是十分可口。
期間亦試了食友的 Diver Scallops 及 Grilled King Prawns，前者香煎巨型帶子，肉厚質嫩，新鮮肥美，味道出眾；而後者皇帝蝦據聞是首次亮相的新菜式，蝦肉肉質爽口彈牙，味道香濃惹味，亦令人胃口大開。
來到甜品環節，店方竟然安排了每人一客 pre-dessert Strawberry spider，真令人驚喜萬分。初頭這客草莓蜘蛛端上檯時，差點還以為是甚麼雞尾酒，原來是以雞尾酒杯盛載著雲尼拿雪糕和碎草莓。不過其實好戲還在後頭，當緩緩加入了梳打水後，杯中立時冒出氣泡，細嚐一口，味道竟然有點像孩提時吃的雪糕梳打，伴均再舀起雪糕草莓來吃，粒粒士多啤梨令口感更為豐富，加上梳打泡沫內的雲尼拿籽，入口散發出陣陣香草的甜香，真教人回味。
至於我的甜品朱古力慕絲，不單賣相精緻，而且口感更十分滑溜，加上香濃的可可味，為這頓既豐富又美味的晚餐畫上了一個完美的句號。在此再次多謝Jeffrey為我們詳細講解每一道菜式的烹調方法，以及店方的盛情款待。
