Serge et Le Phoque (已結業)

An excellent 5 course seafood meal. Very relaxed atmosphere. Very reasonably priced degustation menu. I am told dinners can be a 1000$ affair. Every course had delicate and distinct favours. The aspsragus in a cucumber soup was excellent. The beetroot sorbet with a fresh cream macaroon was divine. The only downside was 350$ corkage for a bottle of wine. 

Smack in the middle of a wet market in wanchai, we were there to celebrate my birthday. I’d be happy to admit the quality of the food is high if only I had enough to get a good taste of it. Portions for appetizers were fair and prepared well but how could mains be called mains if they were the same size as the appetizers? The turbot was half the size and thickness of my palm while the pork belly came with rind so chewy that I couldn’t cut through it. The amuse bouche? Not particularly amusing if

This restaurant is a gem. They change their menu every month so great reason to be a frequent diner. This month their cucumber Ceviche with red snapper is a must try. Cucumber and snapper swimming in the cleanest of cucumber broths you could imagine. The flavours were divine. The scallops were another dish I would recommend and the small dab of yuzu Kosho (a citrus/spicy paste) was another discovery that tantalises taste buds. However the crown of their starters this month has to go to their Hen

這間法式小餐廳隱藏於灣仔街市對面，主打摩登Fusion法菜，裝修簡單明亮，開業不久，便趁假期和家人一起慢慢嘆午餐。是曰附送的餐前小吃是車厘子伴生墨魚條，有點曰菜影子，上面撒上橙皮及海鹽，再放上一小節刁草，吃下去十分清爽。麵包稍後送上，牛油需要Order才奉上，很純正的咸香，配脆皮黑麥麵包，令人感覺到食材的原始味道。，前菜選擇頗多，可從是曰餐牌上四揀一，我們特意揀選了不同的款式，看看廚師的擺盤設計及烹調功夫: 墨魚汁飯，露荀及温泉蛋逐一上桌，從下單到上菜也不用等太久。墨魚汁意大利飯每粒都烏黑亮澤，而且吃得出鮮甜感，與一些有質素的墨汁意粉，異曲同功，放上面的酥脆墨魚仔，炸得乾身，粉漿薄，調味得宜，也豐富了這道前菜。烤露筍上面簡單的放些菜芯花點綴已夠漂亮，燒烤做法也濃縮了蔬菜的味道，綑着露筍的咸香薄煙肉，則帶來油潤感及調味。温泉蛋拌着炸小白魚和墨汁粟米粒，一脆一甜，改變了温泉蛋的單調，不過浸着所有材料的湯頭，竟和一丁麻油湯有着99%的相似度？主菜分Fish / Meat of the Day，侍應會在介紹Menu的時候一併道出今天有什麼可選及其做法。Fish of the Day在其實包涵了

Serge et le Phoque 是由世界級餐廳Le Chateaubriand 的老闆Frédéric Peneau 及來自巴黎Le Bigarrade 餐廳的廚師Christophe Pelé 開設的新餐廳，最近城中都有不少名人到訪。Serge et le Phoque 的裝潢簡潔又很有格調，食物方面主打簡單，美味，不花巧的法國菜。餐廳每一道菜的賣相都經精心設計，大部分菜式味道不錯，清新開胃，但有些卻牛油味過重，份量亦比較小。整體而言，餐廳很有自己的風格，但食物味道方面還可以有改善！One of the current global dining trends is fine dining minus the stuffiness. Serge et le Phoque (meaning "Serge and the Seal" in French), the brainchild of a Parisien dream team of chef Frédéric Peneau (previously owner of Le Chateaubriand in Paris) an

I took my parents here last night, it seemed like a good combo of a cozy space with elegant food. It did deliver on both those counts, but unfortunately fell short on others...The restaurant interior is warmly lit, and the decor is simple but inviting. We went for dinner on a weekday and there was a big group having a birthday party, as well as smaller groups ensconced in booths, but it didn't feel too loud or busy at all.Then came the menu. The price has gone up now to $550, for 4 courses, whic

During our last dinner here at Serge et Le Phoque in late August, I told the restaurant's manager that I'd come back for another visit when the restaurant officially opened for business in early September. Finally I managed to keep that promise. Serge et Le Phoque is not a household name when it comes to French cuisine in Hong Kong. At least not yet. But it's slowly gaining momentum. Led by Frédéric Peneau, the former co-owner of Le Chateaubriand in Paris, a top 50 restaurant in the world, Serge

NO PICTURES OR LONG DESCRIPTIONS FOR FOOD - BETTER YOU ENJOY WHEN YOU VISITThis was my second visit for dinner over the past two months. On both occassions, I found the food and the service well-executed. I would recommend this venue to those looking for alternative options to the standard fare in the SoHo area. The menu has ~5-6 option each for Appetizers, Mains, and Dessert for HK$450. Amouz-Bouche and cheese plates are included. As stated in posts by other diners, the portions are relatively

Having followed the foodie scenes, I was eagerly looking forward to visiting Serge et le Phoque, which was newly opened by a Parisian dream team - Frédéric Peneau (who owned Le Chateaubriand, the 18th best restaurant of The World's 50 Best), le two star Michelin chef Christophe Pelé (who used to be at La Bigarrade) et le restauranteur Charles Pelletier. Housed amidst the centre of Wanchai's wet market and unlike other Michelin-star restaurants, it stood out with its own style - earth-toned setti

同朋友一行五人去試這間新店 ，首先感覺裝修求其，有点趕開幕旳感覺！係，香港租金貴，早些開店是正常！不過waiters的招呼就好像不太專業把我們放在另外一班吾識的人一齊！老實說，花費三千元仲要搭枱！真是不能接受！食物出奇地小型、味道是可以的但也不是很出色餐廳是由兩位法國米之連大廚主持不過賣相味道均一般！那個意大利飯很香，不過太生根本吃不下、最後只好叫廚師煮熟一点可能中國人吃不了這些法國生飯！主菜的牛肉跟黑色汁又是怪怪的不可以說差、但一定不是好甜品則有多種，吾錯！不過五人洗三千元錢吃這些東西則有点不值我心中好的法國飺，還是伝統高級的這些所謂新派、實在有點另類！留給另一班怪吃人仕

This is my first review on openrice but I have been so pissed off by this restaurant I decided to register and share my anger.I went to this restaurant with friends (mostly French) for the "unofficial opening" a few weeks ago. They were proposing a 6 courses menu for HKD 450. We thought it was a good deal and went in. We were sooooo wrong...We are used to good western food since we are young and we were so disappointed first by the food, then by the service and finally by the price.Food was eith

There's no sign to the restaurant, but it's hard to miss this gem that's right across from the Wanchai market.  Lively, cool vibe at the bar with a selection of excellent all-natural wines difficult to find elsewhere.  The food was beautifully presented, and the combinations were innovative but delicious and not precious.  The quality of the ingredients were unparalleled, and many were freshly imported from artisanal producers in France, such as the tasty cheese selection that came before desser

Serge et Le Phoque，這是一個我第一次見到的名字…只知道這店的其中一個老闆在巴黎經營Le Chateaubriand….這個名字會熟悉一點吧?我覺得很眼熟,google一下就發現，是The World’s 50 best restaurants的其中一份子字,2013年，它排第18位!知道店子會在8月15日開始營業，頭3天就只供應試菜餐單，就抓了同事相陪!地點就在灣仔道,不過附近就是街市,其實以環境以言是有點怪怪的,招牌也未整好,不過有趣的是雖然是第2天,但店中已經坐滿9成人!訂了2位,給安排了坐在一張大枱上,,應該可以住到12個人吧,椅子都沒有椅背，感覺熱熱鬧鬧!與另外2圍素未謀面的人圍坐在一起,雖然有點奇怪,但另一方面,也頗有趣的!沒有什麼餐牌,都是由店方安排食物,先來的是麵包配橄欖油,用功夫茶杯載的，麵包軟熟加上醇香的橄欖油 ,相當美味!小食則是鮑魚粒伴芫荽，薑粒蛋黃醬的綠色醬汁，醬汁味道超清新!但其他人的小食竟然是白飯魚…也等了好一陣子，再有另一道菜魷魚，沙樂美腸配菠菜配蜂蜜芥末,。吃下魷魚肉質鮮嫩，口感富彈性，味道相當清新這裡真的相當熱鬧，酒吧位置的人換完一批

It has been a relatively quiet year in the dining scene of Hong Kong but whispers from around the world revealed that a dream team from Paris is about to launch a new casual fine dining restaurant near the very busy Wanchai market. This team of Parisian "hospitality experts" includes Frederic Peneau (formerly of Le Chateaubriand, Paris) and two star Michelin chef Christophe Pelé (formerly of La Bigarrade, Paris) who will be joining forces for the first time in their first-ever venture in Hong Ko