Epoch Coffee Bar and Desserterie (已結業)

一班朋友來到這裡搗亂，一齊來到這裡自製咖啡。一邊調製咖啡，一邊咖啡師從旁教導， 所以就算手騰腳震都不用害怕! 大家看看我拉花的技術吧! 我為了向大家顯示我技術，我今次特別註冊，寫我第一篇食評!!coffe: 味道還算好，其實我不太飲咖啡，我主要是想試下調製杯咖啡。 咖啡甜味適中, 可以再甜些少! Varlhona 7-layer Cake: 知道是這裡出名的甜品，一定要試下。 蛋糕充滿濃濃巧克力，但略甜! Cheese cake: 好軟滑....而且不是很膩! 配咖啡一流。

9月9日（星期四）晚，是晚女友收工後去太古城逛商場，我做完運動後和女友會合，經過一輪“血拼”後，女友終於買到想要的。女友說辛苦我等她，所以女友請我吃晚飯以作慰勞，但我不想女友再破費了，故不想在太古城裡吃晚飯。不過時間已經差不多十時，在沒有太多的選擇下，就來了這裡試試。此店雖然有意粉和其他食物供應，但選擇不多，女友要拿破侖意粉，我就要匈牙利牛肉飯，原本打算加錢轉餐，跟沙律和湯各一，但落完單後waitress才說餐湯已售完，結果變成兩個沙律。如果當時清醒一點，其實祇要一個沙律就夠了。沙律是用碗盛著，而且頗冰凍，懷疑是一早弄好放在雪櫃，除了一般沙律菜外，面頭有兩隻蝦和少許長通粉，蝦肉尚算不霉，長通粉亦沒甚麼特別，而女友則不明白為何會加這些長通粉在沙律上，吃完沙律後，拿破侖意粉和匈牙利牛肉飯一齊送到來。匈牙利牛肉飯的牛肉份量不少，尚算入味和軟腍，飯就有點乾。吃到一半我突然有個奇想，這碗飯是否一早煮好雪起，收到單後才放入微波爐翻熱？女友的拿破侖意粉份量頗多，有雞柳、莎樂美腸和大量蕃茄蓉，當然還有洋蔥和青、紅椒等，基本上配料甚多而並無不妥，祇是雞柳就算用上雞胸肉卻不夠嫩滑，扁意粉亦不過不失。最後在

I was coming back to this café for a reason - the Varlhona 7-layer Cake. However, something took away its charm today. I discovered a new promotion happening in the shop- you can make you own coffee! Plus the coffee will be less $3! OMGIt’s so fun! The machine is actually easier to handle than I imagine. The waiter is so patient to teach me how to make a nice heart shape on my coffee. I’m so worried that I may ruin the taste of the coffee, as the coffee in this café is always fab. And I made thr

今朝同阿媽shopping完，行到勁累，於是阿媽提議不如去afternoon tea。諗左好耐，最終諗不如去屋企附近間Epoch，反正成日都只係果度食晚餐，聽阿媽話afternoon tea都ok!!所以決定一試。去到餐廳人唔係好多，可能係平日,而且又係番工時間！所以坐得好舒服！環境寧靜！阿媽一坐低諗都唔洗諗就決定要鎮店之寶— Varlhona 7-layer Cake!!而我就決定飲 latte ，買既時候，店員同我講可以自制 latte，仲可以拉花！！我見到有得自己整 latte，好像好得意！！所以我決定要去變身做咖啡師，哈哈！！一路整咖啡，一路其實有人教點整！所以唔識整都唔洗驚, 人人都可以變成做咖啡師。杯咖啡仲可以拉花，當然有人會教你！我就揀左拉葉形！由於我能力有限，我係拉唔出葉既圖案！不過咖啡師好好人，佢幫我盡量修飾番我杯咖啡，仲同我講都幾似一隻抽象派蝴蝶！！ 因此最後我杯抽象派蝴蝶咖啡就誕生了！！ 一路整時咖啡師仲同我講整咖啡小貼士！！佢真係好有心！！杯咖啡味道真係有番咁上下,都幾滑，拍得住專業！（自己做當然係正野！哈哈！）整完杯咖啡真係覺得幾好玩，下次要帶下男友仔黎玩下！

之前係openrice 睇到epoch 有個叫7 layer chocolate cake.係dark chocolate fans嘅我當然要試!!!見個個都話個cake係苦,我簡直覺得唔食真係對唔住自己!所以今日帶係canada番黎嘅friend去epoch 食飯.我係食飯之前1日book枱.收咗線之後發覺唔記得咗問嘢.之後我即該打電話問個姐姐個7 layered chocolate cake係咪到夜通常就冇(因為我之前睇食評見到有啲人話夜晚已經冇得order.我去epoch 嘅主要原因係為咗個chocolate cake,如果到時冇得order 我會好傷心-_-!)個姐姐話憫水少少,之後佢話可以幫我留1個,聽到有呢個service 緊係叫佢reserve番件俾我!一去到就有waitress 行埋黎serve我地,坐低之後就睇下叫咩pasta 好.睇睇下有個waitress行埋黎同我地講今日嘅廚師推介(1 pasta,1 salad,1 snack )佢每講完一樣嘢食都會好details講有咩材料.其實睇menu我都係不斷掃視"cheese"嘅字眼.睇咗一陣,最終我order咗個ch

呢間CAFE 一開果時原本係我至愛，但不足一年，價錢貴左好多，但食物亦差左好多，之前用料足，賣相靚，而家求其到爆，O的意粉經常唔夠汁，仲有甜品櫃密麻麻的餅仲好似溶溶地， 最過份係O的餐具竟然有潰，60幾蚊個LUNCH，我覺得唔值。睇番佢 O的 COMMENT， 好多都勁似廣告，呢個係另一個令我唔想再去的原因。P.S. 食過一次佢地O的日式布丁，都唔係果樣野，應該係法式焞蛋O羅，味道普普通通啦，同平時食果O的差唔多。

epoch 是一間幾舒服的 cafe，那天下午到那裡吃lunch，客人不多。食物有意粉、飯類、all day breakfast，還有賣相吸引的蛋糕和咖啡。跟餐的沙律 - 賣相很好，味道也ok的吞拿魚+菜沙律墨西哥醬牛肉飯 - 墨西哥醬好味，牛肉ok啦，不過淋d更好Egg Benedict with Ham - 特別指明要半生熟的蛋，果然沒有令人失望，生熟度剛剛好！加上會不太濃味的holandise sauce，正！ 咖啡賣相也好吸引 7-layered Chocolate Cake - 有慕士、蛋糕、脆脆等等不同口感的layers，而且全都是朱古力的！好正，最o岩chocolate lovers！

I used to come here for breakfast. it was good food at reasonable cost. It all changed when they stopped serving set breakfast and replaced with what they call All Day Breakfast, which effectively means a la carte breakfast. You have to order toast and coffee separately and it costs 70% more for having the same food before the menu change.I also agreed with a foodie here about the eggs benedict. They used to cook it the proper way but now they just boil the eggs, remove the shell and put some

在太古吃午餐，可以有很多選擇。今天便刻意走出太古城去試試這間屢獲好評的Epoch。感覺與灣仔的Epoch很不同，格局隨和，星期六的下午亦唔多人，係一個好好hea的地方。Set Lunch有意粉、三文治及沙律，我點選了香蒜素菜扁意粉，意粉軟硬適中，很有口感，素菜包含了燈籠椒、野菌、露筍，味道很香，應該是用橄欖油炒過。 朋友點選了Carbonara，厚忌廉芝士汁加上蛋黃，朋友激讚這裡 的Carbonara整得好好食，只是芝士汁有點漏及漲肚。除了咖啡以外，這裡的Bistro Tea是一個不錯的選擇，我點選的Apple Cinnamon屬於Black Tea，有香濃的茶味，曾經獲獎的茶包設計很特別，茶味及茶色很快便滲透整個杯。唯一的不足是在我們飽肚後，7-Layer Valrhona Chocolate Cake已經sold out，等了20分鐘仍然未見真身，唯有下次再試。

叫左一個Carbarona(芝士煙肉意粉).可能芝士較乾身, 油落得較少. 雖然芝士是黏在意粉上, 十分平均, 但芝士太杰, 太黏口.而且芝士味唔覺. 雖然加上生蛋黃, 但只令整個意粉杰上加杰.搞都搞唔郁.太膩口了.意粉粗身彈口. 但此類意粉, 本人覺得淋身少少會較好食.

平日辛苦工作，在五月一日勞動節公眾假期日，當然要傭懶地渡過，以調適身心。其實想來光顧此店已久，只是一拖至今才能成事。此店主打Illy咖啡和甜品，除此之外也有意粉、沙律和三文治供應。為了要留quota吃甜品，所以只好點了半份凱撒雞肉沙律連豆蓉餐湯，另外點了此店的「名物」 ─ 7-Layer Valrhona Chocolate Cake及Pink Rose。豆蓉餐湯 – 顏色是不甚討好的黃褐色，質感頗稠，有煮得熟透起「沙」的豆蓉，並帶有微微的豆香，可惜不夠creamy，又不夠熱，只是溫熱而已，然而味道還算可以。凱撒雞肉沙律 – 蔬菜是蠻新鮮的，而且不覺有農藥的味道(沒有苦澀味)。雞肉只得三數小塊，又硬又乾又味淡。沙律醬也不是我所欣賞的黑醋橄欖油，而是含鯷魚的醬汁，味道有點腥，很不對胃口。7-Layer Valrhona Chocolate Cake – 最上層為朱古力薄片，下一層是朱古力碎，然後有朱古力慕絲，再下一城有威士忌可可漿和朱古力蛋糕，最後有朱古力醬和可可榛子威化脆片。用匙一舀入口，那creamy、濕潤甜蜜和甘脆的味道/感覺在口中混和，那70%的Valrhona黑朱古力正好在此時

I was early for my meeting at One Island East so I decided to have a relaxing breakfast at Epoch. And what a shame. I should've just gone straight to a local "cha chaan tang" instead. I ordered Eggs Benedict for breakfast, and they came within 2 minutes............with freakin' hard-boiled eggs rather than poached eggs!!! This is so freakin' bizarre! These people really don't have any idea what Eggs Benedict are..........SHAME ON THEM.

Just came back from Epoch after haven’t been for the past eight month.Beef Bolognese Linguine was OK but the Bolognese eerily reminded me of a Ragù alla Bolognese I made a long while back following the Biba Caggiano’s recipe from Finecooking magazine. It was good but, blame it on my upbringing, I prefer a localized/asianized version of this sauce that is sweeter and tomato dominant than a more robust meaty taste in this Italian classic sauce. I don’t like it personally but I have no doubt the

Tonight I went to Epoch. Again. To be honest, I was pretty disappointed when the waitress told me they didn't have the crepes nor the apple pie. Well, I had no choice but to go for the raspberry warm chocolate cake with ice cream. Surprisingly, it was even better than their signature dessert - the seven layer chocolate cake. The cold haagen dazs ice cream blends well with the warm chocolate cake. The only thing that I would complain is the long wait for the dessert and the size. It was relati

這次原定想去的是麵創坊，小店位處鰂魚涌和太古之間，若從其中一個地鐵站前往，路程約需十五分鐘，比較隔涉，期間巧遇等巴士的食友 Dickson，相請不如偶遇，就即興一齊食個晚飯，那想到麵創坊當日沒有開門，很是失望，唯有改去附近的 Ēpöch Coffee Bar and Desserterie 醫肚。Ēpöch 晚市人客不多，餐廳的設計簡約，空間感足，坐得的確幾舒服。我們研究餐牌後，決定先點兩客 dinner set，再散叫一些小吃及甜品，由於憑恆生信用卡食滿 $200 有八折優惠，我們點菜時也不太理會價錢，反正貴極有限。Dinner set 附送的沙律是一人份量的薯仔沙律，味道普通，可惜不能轉成其他選擇，也沒有太多可以著墨的空間。餐前小吃焗薯角，薯角焗至軟身，跟平時食到脆卜卜的口感截然不同，薯味十足，沾一些沙律醬吃，味道更佳。晚餐主菜分別要了匈牙利牛肉飯及 Carbonara，前者的醬汁味道濃郁，番茄味重，牛肉切成丁，入口腍滑不會癡牙，再灑下香草粒及雜菜作伴，做足了本份，唯飯粒實在太淋，如可挺身一點會更好。至於這裡馳名的 Carbonara，賣相不俗，吃前先將蛋黃撈勻，linguine