SEP

營業中

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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

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。

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

我從來沒有試過Book位Fine Dining 有這樣差的經驗。一開始要收Deposit, 明白的。通常食Fine Dining 都要付Deposit。他們要求72小時內好我們不能出席，就要扣除每人500按金，如24小時內缺席要全數付款。文華東方酒店米之蓮級別的我明白。但他們甚至不是米之蓮或高級酒店。那也算了，因為我希望試一下越南式的fine Dining 可以有多特別，我已經提供了自己的Credit Card給他們，那就是說明如我缺席，你們可以扣除我的按金。但他們Keep住send Message, email 要我確認訂座。如我不回覆，就當我Cancel。那如果我在忙，沒有回覆那是否就可以收取我按金又不用招待我們。真的非常壓抑。最終忍不住取消

Fine Dining 講的係食物，服務同環境氣氛服務今次絕對係最差的一次坦白講句食日話飲食業寒冬 你點對啲客啲客就點對你 每一個客只會俾一次機會一間餐廳 話說本身定左4人食晚飯 有個朋友病左重感冒我本身想cancel 1位個booking staff 話唔可以 我問咁我俾4人錢有1位轉落下一次又唔可以 叫一個病左嘅客來食 啫唔介意傳染哂成間餐廳的食客咁樣做生意發真係 ……絕最後只可以俾4個人錢食4份或者食3份 ..... 呢個policy 絕吖係咁嬲的情況下 食咩都唔好食 呢次之後唔會再光顧 祝生意興隆

❀ SEP #中環 ❀❗震驚味蕾 香港首間出色越南菜fine dining ❗——————————————————香港終於有首間越南菜fine dining🤩越南食一碗pho只需港幣十多元，但呢個dinner menu高達$1680，到底值唔值？.餐廳主打炭火料理，當中包括紅蝦、雞肉、豬頸肉、魚等，多達十道菜。Menu由主廚新手繪畫🎨仔細列明箇中材料，非常精美☺️.每道菜都經過精心設計，賣相花盡心思。味道層次豐富但同時保留越南菜特色👍🏻每道菜都充滿驚喜，記得當日仲立刻WhatsApp同朋友推薦呢😆絕對係心目中數一數二嘅餐廳。.記得頭盤已經令我讚嘆不絕🥰將越南炸春卷昇華，香脆米餅上擺滿蛋黃醬櫻花蝦及魚子醬，香口無比。另外仲有啤酒外型嘅椰子特飲開開胃。.用荔枝木烤製而成嘅豬頸肉表皮焦脆，肉質爽彈。主廚特意配以香茅及蔗糖，呈現越南風味😚另外三黃雞都好好食，曾經在唔少高級餐廳食過三黃雞，但呢間依然成功給予我嶄新驚喜嘅口感😍表面貌似非常乾身，但入口香脆軟滑無比，完美地將雞油香氣散發出嚟。.而最好食莫過於西班牙大紅蝦🦐將紅蝦膏抽取再熬製醬汁，繼而擺冋蝦頭中，味道濃郁鮮味十足。再淋上用香脆紫菜包住嘅紅

This fine dining restaurant in Soho was one of the most inventive and interesting menus I’ve tried. Not only was the atmosphere and view of the restaurant immaculate, but the menu itself was hand drawn by the chef which gave it a nice personal touch. Each course was a traditional Vietnamese dish which utilized premium ingredients and some French cuisine influences. Flavor wise, everything was very sophisticated and well-balanced. The plating was beautiful and suited the dishes very well. My favo

We booked dinner for 3 online in the afternoon. There was no blank to let me explicitly mention the number of adults and kids. Then we put 3 guests. The websites claimed this restaurant welcome children from 6 and above.Upon arrival, we asked waitress 2 10-courses and possibly à la carte for my kid. After a while a guy wearing black suit with glasses ( is one of the managers I beliveve ) came. He said we marked 3 guests. The chef has been prepared food. The chef wouldn’t waste food, requesting t

This fine dining restaurant in Soho was one of the most inventive and interesting menus I’ve tried. Not only was the atmosphere and view of the restaurant immaculate, but the menu itself was hand drawn by the chef which gave it a nice personal touch. Each course was a traditional Vietnamese dish which utilized premium ingredients and some French cuisine influences. Flavor wise, everything was very sophisticated and well-balanced. The plating was beautiful and suited the dishes very well. My favo

I have never experienced such a service, such pressure and such very bad attitude from a restaurant manager in a place that pretends to be fine dining. Fine dining comes with (fine) service… I booked my table a week before. At that time I already had to make a choice among 2 tasting courses (one priced at $1,200 and the other one at $1,680) and provide your credit card details.The next day, the restaurant sent me the booking confirmation with so many conditions along with all possible penalties

“Fine dining?” Indeed it’s a joke - my husband booked a week in advance with paid deposit. This should’ve been recognized as deposit right? The restaurant kept calling before the booking time to make sure we are not late. My husband tried to talk to the manager by telling her this is quite stressful as “fine dining”. We paid the deposit and this supposed to be recognised deposit. The manager came several times after we were seated with black face - if you are not happy you can go, we want “well

This contemporary Vietnam fine-dining restaurant is located on 19/F of H Cube, with a concept of using wood-fire to grill the food. Helmed by Chef DoBee Lam, he aims to bring in a new dining experience to guests who like Vietnam cuisine. Arriving sharp at 6:30pm, we were shown to our table on the window side, looking down at Tai Kwun and the Mid-Levels on the background.The décor is neat, comfortable, and not overly sophisticated, with warm lighting and panels of burnt wood on the walls to repre

Best pho fine dining restaurant in HK! Rating: 9/10For the starter, they gave us a very cute beer which taste a bit similar to pina colada and also the mini rice crackers are like mini tacos! For the main, the red prawns and beef pho is my favourite! the pho soup is lit the best i have every had in hk, super rich in flavour and no msg added, already missing it now.The chicken is nice too where it is dry aged 48 hours so the skin is super crispy and the meat is tender too! The dessert is a boom w

香港首家越南菜fine dining，特色是炭火烹饪料理，就法餐对越南菜的影响来看，French Vietnamese fusion显得很合情理。·能把街头感十足的越南菜卖到人均1k+，一开始忍不住感叹万菜系皆可高端化。午市偏向高级版的商务套餐，对我没什么吸引力，观望了很久终于来试了一下晚市。·整体来说值得尝试，概念有新意，调味也有想法，甚至会用不同的柴木烟熏不同的食材，让每款食物都能有与之般配的香气。·HKD1200的短菜单有三道前菜/两道主菜/一道主食/两道甜点，大大小小的蘸酱加起来能气势磅礴地摆满一桌子，仿佛是一场各种香草的盛宴。前菜和主菜都很好吃，甜点普通。·菜系所限，用不到法餐意餐fine那么多贵食材，但份量能吃到撑，主厨亲自手绘的菜单也很有诚意。不满意的一点是晚餐要翻台，上菜和吃饭节奏都比较着急。·服务细致友善，不过每道菜都要换盘子感觉不必。在引领客人入座时会刻意经过开放式厨房，能看到柴火烤炉、烟熏烧烤架、砖炉和熟成柜等。·餐前有一套鱼露和青柠花生辣酱组成的蘸碟，辣酱看起来是奶fufu的温柔质地，其实辣度很有威力。但菜品已经足够有滋味了，因此我觉得没什么必要。·【菠萝啤/米

SEPAnother restaurant that I have been meaning to try for a very long time. Lucky that I have friends who would indulge me with all kinds of wishes on my birthday ☺️Helmed by the very talented Chef DoBee Lam who has close to 30 years of experience in the F&B industry , SEP offers Indochine Vietnamese dishes that combine French culinary techniques and Vietnamese-style wood-fire cooking originated from the indigenous people in the mountainous region of Vietnam.There are an eight-course and an eleve