Mesa 15 (已結業)

二月十七日更新終於體驗到能夠修改食評的好處）沒想過食文刊登才三日， 卻突然收到消息Mesa 15將會在一星期後的週六(25Feb)結業。眾裡尋它，方找到一間好餐廳，來不及再訪已黯然謝幕。一切只嘆 － 相逢恨太晚！！錯失太易　愛得太遲我怎想到　她忍不到那日子盲目地發奮　忙忙忙從來未知幸福會掠過　再也沒法說鍾意    -- <愛得太遲> ==============================不經不覺，Mesa 15在香港已經開業六個年頭。Mesa是西班牙語，有餐枱之意。食店曾經遷址一次，當年舊舖位處荷李活道15號，15之名大抵也是因此而來。中環地舖舖租昂貴，食店也不得不苦思經營對策，經營兩年後遷址到現在的樓上舖。不知是湊巧還是食店老闆在重新選址上的用心良苦，新店位於蘭桂坊15號，食店名字得以保留，逃過易名的厄運。至於當年的舊址，印象中已經易手數次。檔次從fine dining慢慢降格至茶餐廳放題。不過最後也捱不過租金敗走收場，不知現在仍是空置與否。雖然網上有關食店的食文不多，但食店能夠經營超過六年，自當有過人之處。是夜便與仮面J到來一探其西班牙菜的功夫。甫出電梯口，立

某人是日好得閒，約我放工後一齊食晚飯，帶咗我去呢間位於蘭桂坊既Mesa 15, 佢話呢間西班牙菜好好味一定要俾我試吓喔! 呢間餐廳係開係蘭桂坊一個商廈裏面既6樓, 餐廳裝修以優雅格調為主而且環境寧靜舒適, 並唔係我想像中行西班牙熱情活躍既風調。但我好鐘意...因為返咗成日工, 晚飯都真係想係啲優雅既環境, 同某人傾吓計, 靜靜咁享受美食。 是日晚飯我地2個人叫咗2個set dinner 之後仲加多咗一個主菜...對於2個人黎講都真係算幾多, 就係因為咁//最後飽到連甜品都唔記得咗影相...因為飽到傻咗~ Amuse Bouche雖然..每次上菜個陣個餐廳職員都會講吓個菜名, 但我真係聽唔明佢講咩, 又冇特登問, 所以我估呢2道係前菜, 我最鐘食炸個個, 雖然食完都唔係好知個餡係咩, 但食落似炸奶卷既感覺, 個人餡好creamy.Grilled Galicionn Octopus呢個口感都係以creamy為主, 配以香碎面包, 入口即溶...既香濃軟滑但又唔漏, 唔錯唔錯Ham & Cheese Crogquette呢個Ham都幾有水準, 用料新鮮creme of sweet pe &

I love this place and have been there several times. You can always find really well done Spanish food and feel very comfortable (not a noisy place at all, nice ambient...).I recommend specially the 36-month bellota ham (duly thinly cut), the suckling pig, the octopus (now a bit different, but better) and their amazing rices.Last time I went, I had the opportunity to try some new dishes and, believe me, if there's something you shouldn't miss is the pork-feet rice with foie (recently launched).

My dad picked this place for his birthday celebration...We got here at 7:30pm and it was not too busy probably because it's a weekday. We got seated by the window and was served with warm water.We started off with the 36-month bellota ham which was nicely plated and served with toaste with tomatoes puree..very tasty and not too salty...then we ordered the octopus which you can see the chef's effort in appealing to your appetite with its colorful decoration and it tasted really good.we also had t

蘭桂坊的地舖多數是bar, 因此在中午時份來到這個地區會看到好多店都是關門的狀態。Bar嘛, 日光日白的當然沒有多少客人啦。來這一區找午餐, 要把頭抬高一點點, 看看旁邊大廈的樓上店, 就會找到好東西。這一家Mesa15藏身在協興大廈6樓, 人氣不高食物卻是很不錯。當天四人吃了一頓覺得驚為天人, 隔了兩個星期就安排了第二次的造訪。一個月之內到同一家餐廳兩次, 對我來說還蠻罕見的。不過兩次的午餐菜單都是一樣噢, 看來是轉換得不太勤力。這也是人氣不高的原因之一吧?Mesa15的室內的環境不大, 當天訂位的話也是ok的。或許是它的食客群多是在商場打滾之人, 午餐時間在此會客聊天, 不會拿手機相機拍拍拍, 更不會花時間去吟哦食物的好壊吧。話說回來, 此地光線充足, 明亮舒適, 人流不多, 安靜卻不呆板, 的確是同客食飯的一個理想之地呢。午餐價錢是HK$198+10%, 包迷你餐湯, 前菜, 主菜, 甜品及飲品, 非常完整。不過部分前菜主菜要加一點額外的價錢享用, 要自己好好思量。話說回來, 本人是超級喜愛這一小杯的南瓜湯--說是我飲過最好飲的也不過份。質地非常柔滑, 濃而不杰, 南瓜的清甜非常

Loving it.Setting - appropriately lit not too bright nor too dim. Generously spacious with only 12 tables of different sizes spread out. Good ambience.Food - superb food from start to finish. Hadn't been led down by a single dish.- Amuse bouche: Russian potatoes salad. Mushy potatoes salad on a crispy cracker. Nice start to a delightful dinner.- 36 months Bellota ham: good aroma, complex on the palate. Tender pieces of goodness.- Grilled XL scallops on celeriac purée and greens: great orchestral

相約了好友於中環吃午餐，好友根據網評提議到蘭桂坊的 Mesa 15 一試。餐廳開業於一商廈內，裝潢雅潔光猛，用餐環境寧靜舒適。店中設有一半開放式廚房，用餐時可窺探廚師們的手藝。雖說餐廳主打西班牙菜，單看午餐餐牌那股西班牙風並不濃烈，大家可把菜式當作一般西菜看待，整體感覺是精緻及美味！頭盤 Cream of leek, blue swimmer crab meat ，小巧湯品，顏色奶白，入口細緻溜口。蟹肉份量雖不多，但食味確是甜美。點點的韭蔥，色澤翠綠，除了能為湯品添色外，亦能添上一份清葱味道，成效比預期突出。前菜試了兩款，第一道菜是 French Bouchat mussels "ajillo" (chili, garlic, Manzanilla sherry)。菜式用上法國的青口，品種屬驕小型，肉質十分嫩滑，味道鮮甜。醬汁洋溢芬芳的酒香，力度恰到好處，其中又夾雜惹味的蒜香，可謂清雅熱情兼備。第二道菜是 63c slow-cooked egg, cauliflower cream, crispy Iberico ham，慢煮流心蛋，蛋汁豐盈可口，配上的椰菜花忌廉汁更是一絕，和湯品一樣

This was where our lunch club of four began: and what a wonderful beginning it was! You never know what you're going to get when you're trying a new restaurant, but thankfully this time it was nothing but wonderful. The setting: The new location of MESA15 is at a building in Lan Kwai Fong, on the bright and naturally-lit 6th floor. Your view isn't fantastic, but you get a generous view of the environs. When I came in it was not busy at all - only a couple of tables were occupied. That's shocking

Sometimes, it’s not that you forget about your friends but as time goes along and you are just busy with all random things in life that we tend to gradually or once in a while lost track of each other’s life. This time my friend and I just reconnect because of food.I find it particularly hard to impress a foodie so I did my research, provided 2 lunch options and leave the final decision in his hands. As I scrolled down the list on openrice, I spotted 2 unfamiliar names. Mayta and Mesa 15. Mayta

為了慶祝對食很有要求的友人生日，用餐地點絕不能馬虎，於是來到遷址到蘭桂坊的Mesa 15。午市來到，店內人不多，因已先預約，所以安排到坐在窗邊的位置。午市餐牌，不論是前菜及主菜都有4款選擇。在上前菜前，侍者先奉上蕃茄薯仔凍湯，蕃茄味濃，溫度適中，而仍能嘗到麵包的香脆。Chorizo 腸配炒薯仔雜菜。Chorizo腸鹹香之餘，帶有辣勁，再配上快炒至金黃色的薯仔，十分香口。薯仔與雜菜快炒，而且加了一些帶酸的醃酸菜，醒胃的為主菜作好準備。主菜選了推介的章魚飯，一上菜，飯香撲鼻，章魚煮得香軟，輕輕一咬已可以食到。飯以辣椒和章魚汁，色澤較深，但卻食到章魚的味道。少量的辣椒，給你一點刺激的感覺，但就是那一點點，恰到好處。甜品Pina Colada，概念源自一杯雞尾酒，以乳酪代替了冧酒，菠蘿粒作底，面層放上椰絲。事先放在雪櫃凍過，表層有一種特別的冰涼感，與中間的乳酪和菠蘿截然不同。清新解暑的感覺，你又怎能不愛上?

星期六12點，在蘭桂芳走著，靜靜的，人流稀疏，跟大家認識的蘭桂芳截然不同，想不到在這裡竟然會找到一份寧靜。找到協興大廈，上6樓，𨋢門一打開，就看到Mesa15的大名。牆壁的插圖為西班牙菜添了點摩登。開揚光猛，以白色作主調，很平和，而且一切都很整齊乾淨。開放式廚房，讓食客看到廚師準備食物。聽著滋滋的煎煮聲，望過去，可以看到廚師仔細為我們準備食物，知道我地在看，主動報以微笑。星期6也有set lunch供應。等了一會，先來餐湯。Cauliflower bisque, blue-swimmer crab meat小小的杯子很精緻。只有少少的幾口，清清的椰菜花蓉，再加點鮮甜無比的蟹肉，為午餐揭開序幕。接著是Pica Pica。French Bouchot mussels, spicy chorizo, roasted tomato sauce很出色，細細隻的青口肉質鮮嫩且充滿鮮味，醺上濃稠，帶微辣的蕃茄汁，更好吃。chorizo不過咸，且辣度剛好。Marinated salmon, creme fraiche with green apple & cucumber忌廉打得很輕盈，味道又香又清新

All of the dishes we had were fresh and yummy. The watermelon and tomato juice was super refreshing.  The scallops were cooked to perfection.  The pork belly was was juicy and nicely carmelized.  The sauce of the black mussels was really appetizing (this dish goes very well with bread).  The pasta dish was great, but it's not as good as the other dishes.  I'll definitely go there again.The only downside was the portion size was too small.

Previously located on 15 Hollywood Road (hence the name) and now relocated to Lan Kwai Fong, Mesa 15 is a Michelin one-starred restaurant which offers modern Spanish cuisine in a sleek and stylish environment. The restaurant's old location is taken up by its sister restaurant Numero 15, an upbeat and casual tapas bar. The decor of Mesa 15 is bright and serene, with marble countertops, a semi-open kitchen and wooden chairs and shelves imbuing the space with a homely and subtly luxurious vibe.Tabl

西班牙菜，絕對是2013年香港食壇新寵。雖未至遍地開菜，但新名字一家接一家冒出頭，直可說勢如破竹。依我看，香港會掀起一陣西班牙風，莫過於意法兩大菜系於食壇雄踞甚久，對新口味新風格，早期待已久；加上，西班牙菜，雖沒有意法兩大菜系的精巧，但多以海鮮入饌，特別適合香港人。而且，風乾火腿，伊比利黑豬跟我們吃豬文化最為接近。能一下子興起，不無原因。早看上Mesa 15，打破傳統西班牙菜框框，以新派作法見稱。月前訂了位，豈料遇上廚房大清洗。今天，終於一睹風采。記得踏進社會工作不久，因着應酬才第一次踏足蘭桂坊。同事笑我怎麼會沒來過，老實說，我不以為然。一晃眼，工作七八年，到今天為止，還是只會因工作於蘭桂坊蹓躂。像今天這樣，為吃而來，好像第一次。走進陳舊商廈，升降機到達六樓，門甫打開，便看見玻璃門上寫着Mesa 15 Contemporary Spanish。隱身於商廈中，店子不算大，兩面牆用上自然採光設計，感覺光鮮明亮。全店只有十來桌，座位之間寬敞，單是環境，就讓人忘記置身於燈紅酒綠的蘭桂坊。星期一至六中午供應特設午餐餐，＄198提供四道菜，又是超值實惠之選。點好菜便先來一小杯餐湯。也沒留意餐牌，還

Mesa 15 原先在荷李活道15號, 筆者經常行經此處, 但從未入內進餐, 鄰近的西班牙餐廳就試食過, 但此店曾經有進去的想法 , 直至轉至現址才有機會一試。Order 了午餐, 沒有送止麵包, 首先來西班牙凍湯, 味道比較酸, 內裡有一塊燒豬肉, 基本上很多西班牙餐廳都送上此湯, 份量不大, 用作開胃, 味道可以。 蝦汁蝦 - 蝦汁非常濃, 應該用蝦頭煮成, Tapas size, 好味道, 但只適合小嘗, 很油。 Mussels - 細細隻, 微辣, 味道同樣可以。Seabass - 份量不大, 魚肉嫩滑入味, 但肉質不像鱸魚。Iberico pork shoulder-loin - 口感不俗, 同樣入味, 肉味濃。Black octopus rice - 八爪魚軟腍, 飯粒比較硬, 有少少鮮味。Lemon cheese cake - 味道清新, 檸檬加芝士, 一流。最後以一杯Latte 送上完結, 味道一般, 奶味太濃。感覺上不像西班牙菜, 偏向Fusion菜多一點, 可以一試。