Madam Sixty Ate (已結業)

aug 27, 11...........2人嚟lunch.............叫咗 :1) 麵包 (免費)-出煙嘅麵包,外脆內軟熟,裡面嘅麵包密度幾高-將牛油塗上都唔輕易滲入麵包內-只久個牛油太正常,太plain,又唔香,又無附+其他材料,增+另外香氣2) foie gras w/tonic gel, zested oranage and spicebread (hk$120)-size精緻-鵝肝只有3小"舊",滑,肝腴味都算出,有點筋-配以煮過嘅橙,多汁,甜甜酸酸,可解吓肝嘅重膩感-而個麵包片,似xmas食到嘅pudding,有好多提子乾同果皮-特色同創意喺有嘅,不過味道沒有令人wow1聲3) pig in sheep's clothing - crispy pork belly, prawn toast and tomato pepper ragout (hk$100)-個5花腩皮無預期咁脆,肉倒是鬆的-反而喜歡伴隨嘅多士,又香又脆,連埋裡面嘅少少餡料,味道比5花腩豐富得多4) a moment w/sophie braised rabbit paperdelle, feve

閉關的日子漸近，趁著8月最後一個週末，與食友一起到訪KC及HK Epicurus都力讚的Madam Sixty Ate享用午餐。餐廳位於莊士敦道60號J Senses一樓，與The Pawn毗鄰，搭電梯上到去， 一出門就見到巨型的黑豬母子(餵奶)油畫，十分可愛，即時帶來極佳的第一印象! 往內走，首先是餐廳的酒吧位，擺設看似隨意輕鬆，但卻很有藝術美感，看得出店方花了一番心思去佈置，環境是相當的可人。經過餐廳的酒吧，步向正式用餐位的走廊轉角位，又掛著另一張逗人的豌豆+小兔油畫；之後來到正式用餐區環境亦不錯，同時又是有多張漂亮的油畫作為佈置，非常吸引。說真的，這套油畫如有迷你版出售的話，一定會有市場的，至少我是真心想買一套回家!店方原本安排了我與食友就坐餐廳中位置，後來大概見我大肚，又改為安排更為舒適好坐的沙發位，感覺貼心。而且於座位上，又可望到廚房中的大廚在忙碌準備菜式，總之來到這裡就是充滿視覺驚喜。要讚餐廳連細節位的餐具及餐單設計也具別心思，餐具用上德國Bauscher瓷碟，中間點稍微突出，很特別；餐單又印有可愛圖案，看得人心月曠神怡。這裡週六不設午市套餐，而散叫餐單的選擇亦不算多，考慮

As this restaurant was mentioned by TIME magazine as one of the top 10 must go places in HK, so this night the four of us gave it a try.Atmosphere:Very interesting wallpaper and paintings on the wall! It created a very homey and cozy feeling with animal paintings on the wall and bird cages hanging up from the ceiling. Service:The three of us wanted to try to Tasting Menu as the menu had too many words while it is quite dark in the dining room, so we were too lazy to pick. However, one of my f

或許是期待過高，對這天的午膳，卻是有些許失望。裝潢是古典中帶點悠閒，又佈滿濃濃的田園氣息，四壁都是與動物主題相關的油畫，在平時日子灣仔鬧市的晌午，難得也有這樣一片樂土餐具的擺放也很講究，高雅而簡潔很可愛的小豬杯墊麵包和開胃菜一起呈上，timing有一點不合理。麵包皮硬身而脆口，而內裡則如發糕一般鬆軟，有濃濃的麵粉香；牛油則有一股濃濃的煙薰味，帶一點肉香，口感也偏鹹，有心意但似乎又不夠出彩Savour to start - When madam met Caesar即是變奏版的凱撒沙律，不知道是不是為了遷就老婆婆牙齒不好，把脆口的生菜攪成了細膩的菜湯，一直覺得生菜口味溫和，自身性格較為模糊，但湯裡似乎吃到一點西芹的味道，不知是否是錯覺。混入少許紫洋蔥粒帶出幾絲辛香。中央則是68度烹調成的半熟蛋，將其捅破蛋漿湧出，色彩上十分新鮮，蛋白表層灑了少許海鹽來調味。碟子邊緣的則是炸過的白鳀魚，這魚用油醋浸果，又酸又咸，還混有一點腥味，炸功雖然不錯，但炸粉又厚了少許。享用完開胃菜，又陷入了漫長的等待中，我想兩道courses之間相隔10-15mins會比較合適，可等待25-30mins就真的有點過於

灣仔區的西餐廳向來百花齊放，大熱的當然要數到中西匯聚的船街。船街近期經歴不少變化，食肆如老富昌等都先後退下火線，不過卻造就了一羣新星的誕生。在新星當中，較有代表性的絕對是Madam Sixty Ate。餐廳的其中一位老闆曾是Hotel W 的烹飪總監，最近決心放棄高薪厚職，身體力行，與友人在灣仔開設了Madam Sixty Ate 。餐廳主打fusion菜，可能用餐當日剛巧是餐廳試業的第二天的原故，午市套餐只有一款供應，兩道菜頭盤加主菜要$148，三道菜包甜品便要$178。 慢煮三文魚柳 (Grade: 3.5/5)低溫慢煮烹調於數年前開始慢慢流行起來，這套方法勝在能將食物原有的質感保持，以達至原汁原味的效果。廚師會先用化學程式，推銬出不同食材慢煮的最佳時間和温度。時至今日，由三文魚以至牛面頰等都每每利用此技巧來製作，值以取得最理想的烹調成果。當日廚師選用了橄欖油將三文魚柳慢煮，橄欖油味道較為清淡，不會喧賓奪主地將三文魚原有的鮮味蓋過。經慢煮後，三文魚柳肉質潤澤之餘，纖維組織亦能得以保全而不至破壞，所以入口質感相當嫩滑。還要一讚廚師加入了在魚類菜式較少見的薏米為配料，口感一流。 牛腹肉

今天去吃了评分4.5的Madam Sixty，一入门，映入眼帘的惊艳油画和古典装饰不由得令望大大提高，但也为之后重重的失望奠定了基础。打开菜单，惊讶地发现没的选：头盘是生菜泥+温泉蛋汤，主菜是慢烤鸡肉。吃了这么多次西餐，第一次见这样的菜单，十分惊讶，不过很快就明白了其中原因，后文再说。首先，头盘，生菜菜泥汤里边放一个温泉蛋，本人不喜欢吃素，所以自然不觉得好吃，水平如何，就不敢妄加评论了；温泉蛋中规中矩，中间流心；汤的旁边是2条炸小鱼和一片烤面包，炸鱼有种腥酸味，不好吃。这道菜足足等了25分钟。 主菜是慢烤鸡肉配茄子、北非小米粒和胡萝卜酱，如果说前菜太素不符合口味就算了，这个主菜真的是败笔中的败笔。在吃完前菜又苦等了25分钟后，口味已开，食欲大振，却完全被这道菜打了回去。鸡皮不脆，软塌塌的，完全尝不出烤的痕迹，倒像是蒸出来的，而鸡肉完全没有味道，如同嚼蜡，应该鸡肉没有进行过任何处理，丝毫尝不出腌过的痕迹，水平远低于麦当劳。能把肉菜做得如素菜，无话可说了。北非小米粒有一种酸味，像发酵过，很难吃，而茄子很油，更倒胃口。仔细想过，这道鸡肉颇像本人在自家做的烤猪扒，毫无味道，不放点黑椒、孜然无法

Ship Street in Wanchai is taking a long long time to become a foodie street. Many restaurants here are really just budget restaurants. Nice variety, not so nice in taste. The only really high end place is Bo Innovation and now this, Madam Sixty Ate.Very nicely done decor. Open kitchen. There is a painting of using an ingredient of their specialty dishes. For example, for rabbit pasta, there is a painting of a split open pea pod showing three peas inside which are baby rabbits. The plastic chand

是日約了朋友在灣仔吃午餐，而地點已一早鎖定來這裡啦，之前本已想來但錯失了機會，這日就趁著陽光普照的下午，和朋友來這裡吃個愉快午餐。我倆於十二時前已來到，店員先招呼了我們進去坐，但就提醒食物會在十二時後才開始供應，我們當然沒問題，就先坐坐聊聊天看看menu好了。店員還安排了我們坐在窗邊的位置，無論於拍照，吃午餐，享受陽光任何一方面也是非常完美的。這裡環境舒適一點也不拘謹，牆上掛著不同的油畫，好像都是和食材有關的。座位也安排得很不錯，位置與位置間有著不少距離，讓我和朋友也感覺是自成一角地享受著午餐。Set Lunch是已安排好菜式沒得選擇的，但當然不喜歡亦可以有其他選擇，而我和朋友都在懶得諗的情況下就要了set lunch，結果也很滿意，朋友第二天還要再到訪，證明她應該也覺得這裡很不錯吧。Starter - Confit Atlantic Salmon with vegetables, romaine dressing and pickled rice salad食物賣相全都簡潔漂亮，放上之前店員還會細心解釋一下，服務也很貼心呢。Confit Salmon肉質嫩滑，鮮味幾突出，而且咬下去仍

Conclusion: If it wasn't for the food, I would have walked out of the restaurant half way through the service.3 reasons for walking out :1) Slow service: took them 40 mins to serve the appetizer - a foie gras dish that required min. amount of cooking2) Charges $10 for each extra piece of bread - are you so tight financially that you need that $10 to cover your cost or you just want to annoy your customers?3) Understaffed - restaurant was only 1/3 full (about 20 customers), but with 4 chefs and 4

Madam Sixty Ate is the restaurant I highly enjoyed whom I haven't felt like that for very very long time. In here, I feel like I am in Europe or somewhere outside Hong Kong.The deco really impresses me as I feel very comfy here. It is definitely the place to have lunch, coffee, somewhere you wanna chill out with friends. I would rather go there in day time so that I could enjoy the natural light.There are lot of designer items here. The cutleries, furniture, tableware are nicely chosen. You coul

I did not do a thorough background check on this new Wanchai restaurant Madam Sixty Ate, but I did hear that the Chef was the equivalent of a Michelin 1 Star Chef back in Sydney of Australia already - then after spending some time in a HK boutique hotel which doesn't allow him the liberty to express his inner talents and remains too constrained within the game rules of profit margins and dish complexities, Chef Chris Woodyard decided to finally open a Restaurant that he and his friend Chef Br