The Aubrey

營業中

休息中

放工想搵個地方Happy Hour🥂今日就嚟到文華東方酒店🌙環境唔大但係勝在坐得比較舒服🥹 一走入去嘅感覺都一同文華東方嘅特色比較經典同優雅🪭有種復古既感覺雖然唔係海景嘅第一排但係望住中環既日落都幾有Feel🌅 飲品方面味道有設計得黎入口好有質感🎨喺酒店嘅酒吧入邊嚟講都好有質素⭐️ Cheek to Cheek 🍍用咗新鮮嘅菠蘿配上燒酒💛菠蘿嘅味道係好真實同清甜😋配上椰子嘅點綴有一種熱帶感🥥但係好有格調唔會淨係糖水嘅感覺⭐️ Akemi 🍓Tequila用上蕃茄做主題有點Bloody Mary的影子🍅 但係配上紫蘇同埋草莓嘅味道 💜甜中又帶點香草的感覺層次豐富⭐️ Truffle Croquettes 🍘小食稍嫌有點失色松露味唔突出🍄‍🟫整體帶點油膩感 繼續閱讀

一直都好想黎裝修後的文華東方酒店25樓 The Aubrey日式居酒屋中帶復古華麗風格門口的長廊走進時光隧道十足畫廊一樣當然都係絕頂的打卡位如果有時間了解的話每幅畫背後的故事是次主要係來一個Early Drink有點小失望Bartender 們都彷彿沒有與客人交流侍應亦都不多 要找緊時機才可以Order但亦都要讚返一讚侍應願意為客人轉換位置Bar的環境 好靚影相打卡真係任何位置都可以說回正題 Drinks最近的Seasonal cocktail 係沖繩菠蘿 Okinawa Pineapple 🍍 所以點左呢杯 Nago係好飲嘅 仲有杯 Lonely Street有日式的小清新感覺 繼續閱讀

一般去酒店食飯都係比較正式嘅餐廳咁chill既環境真係第一次試嚟呢度嘅人比較會係飲酒居多同埋叫啲小食咁招牌菜《A4和牛三文治》對我嚟講唔係太吸引牛肉同包都好韌而且好油膩食完一件已經好飽仲好熱氣添但打卡嚟講係可以嘅呢度個環境超級靚每一個位都係打卡位走廊有啲掛畫入面裝修亦都好靚好古典西式風今次好幸運坐既梳化位背後亦有啲掛畫做裝飾影起上嚟都好靚另一個叫咗都係佢嘅招牌菜《特上龍蝦佐北海道海膽炒飯》味道一般同樣地係打卡一流上面有一塊紅色脆脆冇乜味純粹好睇 繼續閱讀

This izakaya bar / restaurant is on 25/F of Mandarin Oriental Hong Kong, as is recognized as one of Asia’s 50 Best Bars. Arriving in the early evening the staff shows us to our table, first passing through the drinking area with a large bar in the middle, before coming to the dining area.Our table is on the window side, commanding a nice view from the rooftop of this historic hotel, looking out to the Victoria Harbour and Tsim Sha Tsui. While the construction in the Central harbour front may not be that appealing, with the sunset it is still a nice view to enjoy.The design of the izakaya has a Southeast Asia vibe, featuring some plants hanging from the ceiling, and the use of wood and rattan furniture, reminded me a bit of Ming Pavilion we visited earlier. I decide to order the Signature Izakaya Menu ($1,300) and also the premium beverage pairing ($798).To begin is a glass of Champagne Pierre Gimonnet & Fils Cuis 1er Cru Brut Blanc de Blancs, with good minerality and lively acidity, the champagne has a nice fizziness, refreshing citrus and green apple taste, and is both appetizing and good match with the starter and sushi.The first course is Signature Oyster, with the raw oyster added with some sea urchin and salmon roes, served in a ponzu sauce. All the ingredients are very fresh, with the oyster creamy, the sea urchin sweet, and have a clean taste. The only improvement I want is on the sauce, which has been added with soy sauce and overly salty to go with the ikura and uni in my opinion.Next comes the Sashimi and Sushi Platter. There are three sushi featuring Madai (sea bream), Ebi (prawn) and Engawa (flounder skirt), with also an assortment of sashimi including Kinmedai (Spendid Alfonsino), Hamachi (Japanese amberjack), Aji (Japanese horse mackerel), and Hotate (scallop). Frankly it cannot compare with the quality of sushi restaurants we normally visit, but still they are not bad, just perhaps not the best.The second wine is an interesting one, from Diamond Shuzo in Yamanashi, Japan. The 2020 Chanter YA Muscat Bailey A Ycarre Cuvee K is made from indigenous grape, with low tannin but a good fragrance of delicious red fruit, candy and floral. An easy-drinking red wine.The third course, A4 Miyazaki Wagyu Sando, is a signature of the restaurant. Sandwiched between a thick and nicely toasted bread is a thick wagyu, cooked to medium rare level, juicy and wonderful in taste. The delicious fat is absorbed by the toast, without making it messy when picking up by hand to enjoy. My favourite dish in the evening.The third wine is a Japanese sake, from Kitanishi Shuzo in Saitama. The AGEO Junmai Daiginjo is an unfiltered, unpasteurized sake, made using rice from Saitama. It is a full-bodied sake with rich rice fragrance, fruity, having a clean aftertaste. Good pairing with the miso used in the next course.The fourth course is Sustainable Miso Glazed Black Cod. The fish fillet has a nice umami taste from the miso, with the glazing process vitalizing the fish oil to add extra depth of flavours. On the side are some pickled plum and a miso dressing. Simple but delicious.To enjoy with the fish there is also a Mushroom Fried Rice. The fried rice is cooked well, with each kernel distinct and separate, seasoned appropriately. There is a mushroom and poached egg on top. It is not bad in taste, but I would prefer it to be less oily.There is also a Miso Glazed Eggplant included. The eggplant is grilled nicely, tender and do not feel dry-out, connecting with the miso glazed cod for good harmony in flavours. There are some crisps scattered on top to provide a contrast in texture. A good one.The dessert is a White Miso Souffle, with some matcha sprinkled on top. The souffle is fluffy and even without adding the coconut ice-cream or yuzu sauce provided on the side it is of appropriate sweetness already. A yuzu shot is prepared to enjoy with the dessert. A nice finale.The bill on the night is $3,804. Service is good, and the staff helpfully explains to us the difference between the two izakaya sets available. Food quality is reasonable, but perhaps not meeting my expectation in the context of Mandarin Oriental. The place has a very different vibe than the traditional izakaya also. So perhaps as an up-scale place to enjoy some nice drinks it is a good place, but for food there are better choices. 繼續閱讀

要求搬入去dining area又唔比，之後又被迫移去巴台！好嘈，員工正如MO group出名的, 找不到。我order的wine冇各，點的炭烧雞翼超咸。員工對seating arrangement sorry都冇句。 繼續閱讀