The Aubrey

營業中

休息中

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

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

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

文華東方嘅餅就食過～ 今次嚟到呢間走英倫風嘅日式居酒屋，完全係估佢唔到咁好食🤩環境方面坐窗望維港又得，坐入面嘅梳化位亦別有一番風味🫣今次揀呢個ꜱᴇᴛ仲要有幾樣都係用麵豉做主題，超特別‼️1️⃣ ꜱɪɢɴᴀᴛᴜʀᴇ ᴏʏꜱᴛᴇʀ🦪先嚟兩隻巨巨嘅生蠔，口感爽脆，食落鮮甜肥美，另外仲有埋海膽同埋魚籽係面頭，勁吸引🤩2️⃣ ꜱᴜꜱʜɪ ᴘʟᴀᴛᴛᴇʀ🍣 極新鮮極新鮮極新鮮，重要嘅嘢要講三次‼️ 刺身方面完全就係靚到食返原本嘅鮮味～ 而壽司飯小呈琥珀色，亦都唔會太大件，所以魚鮮可以冚過晒啲飯，一啖一件🥰3️⃣ ᴀ4 ᴍɪʏᴀᴢᴀᴋɪ ᴡᴀɢʏᴜ ꜱᴀɴᴅᴏ🥩日本A4和牛配上多士，比起就咁食牛更加有層次🎉和牛方面大約煮到四成熟，如果就咁食和牛真係會有少少膩，但廚師今次就會配搭上多士，令到油脂口感做得好平衡4️⃣ ꜱᴜꜱᴛᴀɪɴᴀʙʟᴇ ᴍɪꜱᴏ ɢʟᴀᴢᴇᴅ ʙʟᴀᴄᴋ ᴄᴏᴅ🐟香煎黑鱈魚配上南瓜蓉，黑鱈魚嘅烹調時間掌握得啱啱好，唔會煎得過熟，保持到魚嘅鮮味✨而且自然香甜，入口嫩滑，口感細緻🥰5️⃣ ᴍɪꜱᴏ ɢʟᴀᴢᴇᴅ ᴇɢɢᴘʟᴀɴᴛ🍆 茄子外皮整到好bling bling，茄子肉就軟淋淋，超好食慾😽 燒到好香再加埋蔥花等等，真係食完一件想食下一件✨6️⃣ ᴍᴜꜱʜʀᴏᴏᴍ ꜰʀɪᴇᴅ ʀɪᴄᴇ🍄超大份量嘅炒飯，澱粉星人表示正到不行了🤫 除咗面頭嘅大菇菇之外，炒飯入面仲有好多小蘑菇仔😚 加埋蔥花同埋流心蛋，撈埋一齊真係超好食極邪惡😈7️⃣ ᴡʜɪᴛᴇ ᴍɪꜱᴏ ꜱᴏᴜꜰꜰʟᴇ🥄第一次食用白麵豉整嘅甜品，都幾特別🤡 平時食嘅疏乎厘都好似食緊空氣咁，但係呢度就完全唔係呢回事🫡 抹茶粉中和咗白麵豉嘅鹹味，一邊食一邊加埋🍋醬同🥥雪糕，就變咗好似食緊ᴄʜᴇᴇꜱᴇᴄᴀᴋᴇ咁，實實在在嘅口感😽 繼續閱讀