SEP

營業中

休息中

🔥1.2.3.DZÔ 米紙上鋪滿了Kaviari Kristal 魚子醬，搭配用聖羅勒和菠蘿啤酒醃製的嫩滑西貢草島魷魚🐚 SÒ ĐIỆP經過櫻桃木煙燻，扇貝的煙燻甜味與清爽的蜜脆蘋果莎莎、紫蘇以及寧順海葡萄微妙爆裂感完美平衡。🐖 DISTRICT 5 XÁ XÍU煙燻焦糖化的外皮下是嫩滑多汁的肉質，青芒果沙拉則以酸甜的熱帶風味中和了油膩感。🦐 BÁNH TÔM煙燻阿爾博蘭海紅蝦每一口都是煙燻、甜味與明亮的完美平衡。🐟 CÁ XỘP KHÔ凱爾蓋朗群島可持續牙魚入口即化的魚肉，搭配富國島 60 個月陳釀魚露的酸甜鮮味 🐔 GÀ QUAY HỘI AN烤熟成雞皮酥脆，肉質多汁，搭配檸檬葉青木瓜沙拉的清新酸辣。  🍜 PHỞ BÒ慶州千年 1++ 韓牛肋眼嫩到幾乎在舌尖融化，24 小時慢煮牛骨湯則濃郁香醇，令人滿足。🍊 CHANH VÀNG甜點柑橘愛玉是一款清新的味蕾洗禮。🔥 HÀ NỘI S’MORES冷凍椰香斑蘭奶凍配上焦糖棉花糖。綿密的斑蘭奶凍與煙燻棉花糖的對比。  總結每一道菜都是傑作——大膽、平衡且令人難忘。對越南經典菜餚的現代詮釋讓整個菜單充滿驚喜與創新。每位 **$1680** 的價格雖然不菲，但絕對物超所值。  - **環境**: ⭐️⭐️⭐️⭐️⭐️ （優雅、非常適合特別的夜晚。）  - **食物**: ⭐️⭐️⭐️⭐️⭐️ （每道菜都是傑作，無一令人失望！）  - **推薦指數**: ⭐️⭐️⭐️⭐️⭐️ （熱愛大膽風味與烹飪藝術的人必訪之地。）  每一道菜都令人驚艷，我一定會再來！🎉 繼續閱讀

之前看到手繪menu很早就想去結果從前菜開始每道菜都好吃😋是中國胃會很喜歡的fine dining味道豐富 附帶的辣椒醬非常開胃而且八道菜的dinner set就能吃的很飽相對於中環的很多餐廳 性價比很高了鱈魚🐟、三黃雞和越南粉太好吃了菠蘿啤酒也好喝，嘗試過小杯的我又點了一杯大的！店裏服務態度真的特別特別好 列入二刷list 繼續閱讀

香港較少有 越南菜 Fine Dining8 course dinner menu $1200整體味道出色兼擺盤精緻最期待嘅係 紅蝦春卷 芋泥春卷加埋蝦頭膏一齊食/鮮味濃郁另外堂三黃雞都好出色，皮脆肉嫩、肉質juicy芒果熱情果芝士蛋糕，冰到好似雪糕一樣都唔錯傳統越南美食，精緻嘅法包、牛肉湯河、米紙脆餅都有得食一餐 令人回味嘅一餐 繼續閱讀

這是我第一次來SEP，真的是讓我大開眼界！整體體驗非常棒。前菜123 Doz實在是令人驚艷，味道豐富，而且擺盤也很精緻。服務方面也非常出色，工作人員熱情周到，讓我感到很受歡迎。牙魚的味道絕對令人難忘，做得恰到好處，口感和味道的非常好。此外，獨特的越南料理為整個用餐體驗增添了很多驚喜。 繼續閱讀

When my friend confirmed that a dinner booking had been made with SEP to experience Vietnamese fine dining, I held my skepticism. I love Vietnamese food but having to turn what one traditionally sees as Vietnamese “street food” to fine dining is a tall order. Would love to see how the chef could put his spin on the transformation. According to SEP website, it described itself as “contemporary Indochine Vietnamese restaurant with wood-fire concept”. The restaurant is located in the high block of H Code just off Pottinger Street. We were being seated by the window overlooking Tai Kwan. In that evening, one could see the lighting in Tai Kwan, quite a pleasant view. We ordered the “VIETNAMESE OPEN-FIRE STAPLES” priced at $980 per person + 10% service charge. This was the discounted price due to restaurant week (originally $1080). The menu includes 8 items which I set out below with my tasting notes:1.2.3. DZÔ!BÁNH TRÁNG + MỰC ỐNG + BIAPhú Quốc dried shrimp, quail egg rice paper，Sai Kung Grass Island squid with holy basil, and pineapple lager- the pineapple lager came in petite size😂. I could taste the pineapple and the coconut foam but the hops flavour in the drink was negligible. The dried shrimp rice paper crisp with aioli was more flavourful, bursting with umami from the dried shrimps. It somehow reminded me of those yummy Japanese dried rice crisps. The squid dish with sauce (a mix of olive oil, basil and pepper) was ringing with Vietnamese flavour. The squid was cooked perfect, a delightful dish. KINTOA BÁNH MÌnatural yeast bread with foie gras patê, smoked sausage aioli, candied chili and fermented daikon - with much expectation, the famous Vietnamese banh mi were presented in cute mini size. Flavour-wise, it was a let down. The foie gras pate didn’t come through at all; the bread bun itself was soft though it didn’t have that needed crunchy crust. I wish there were more pickled vegetables or fresh herbs to lift the banh mi. As it was, it remained quite dull. Am a little disappointed!CHẢ GIÒ MEKONGAlborán Sea carabinero carpaccioSaigon rice paper net filled with Dajia taro- these prized deep-sea red prawns are known for their buttery sweet flesh and unique flavour in their prawn head. In this case, unfortunately, it was difficult to taste the sweetness of the carpaccio prawns as the rice wrap and taro overpowered the unique flavour of the carabinero prawns. I guess the chef was trying to infuse the Indochine/Vietnamese spring rolls concept into the dish but the delicate and unique flavour of the carabinero prawn didn’t quite lend itself as the right medium of the new concept. GÀ QUAY HỘI AN roasted dry-aged HK 3 yellow chicken lemon leaf young papaya slaw, lime salt - this was by far the better dish of the evening. The chicken was delicious and not oily with very nice crispy skin ( HK3 yellow chicken is known for being fatty and the chef must have done his trick to render the fat in the cooking process so it didn’t taste fatty as all), and the green papaya slaw gave the whole dish freshness and zing. A good dish. BÚN BÒ HUẾ 3.0IOWA Black Angus prime ribeye36hrs citronella pineapple broth, organic herbs a lát - the broth of this rendition of BBH was rather mild; some kind of sweetness coming through but without much aroma of the beef stock. The beef slices were cooked beautifully and was very smooth to the point of being velvety. It didn’t have that kick of spice as one would normally associate with BBH though🤔. The overall experience would be better if the soup was a bit hotter in temperature. I was too full by then to eat the fried dough that came with the noodles. CHANH VÀNG blood orange and Aiyu infused with honey and calamansi, and BÁNH KEMIrwin mango, Gia Lai passion fruit, Anëo 34% chocolate Madagascar vanilla cheesecake, and TRÀ TẮC Hà Giang tea leaf with kumquat and lemon grass- the aiju jelly with citrus and honey balanced beautifully and brought a refreshing note to the dessert course. The s’mores on a stick, mimicking campfire was an interesting concept, however the white chocolate cheesecake was rather too sweet for my palate and the final drink helped to balance this out. In summary, there were some good dishes but some that didn’t quite fare well. In terms of service, they are okay but if they want to make this into a fine dining venue, there is still some way to go in terms of improving service level. I was surprised too that the table (where we were sitting) was rather small for a fine dinner venue. Overall, it is always a good thing to see new ideas and creativity in the culinary scene. 繼續閱讀