Town (已結業)

My boy and I spent our Valentine’s Day dinner at Town. We’ve never been here before, but as a Michelin Guide restaurant by chef Bryant Nagao, how can it be wrong?I actually reached the restaurant before for our reservation. The staffs who helped us were very patient and helpful, especially the restaurant manager, Victor. I mean the general quality of service in HK catering industry does drop recently, thus I’m very glad that Town can keep its standard high.Go back to our dinner. Unfortunately th

今天在餐廳廚房能夠見到主廚Bryan Nagao, 心感興奮, 我還以為他在台北的分店打點呢!以他的名氣和之前他在Felix工作的定位, Weekend Brunch會很貴嗎? 不! 兩個人連加一也只是六百多元, 但用料和製作絕不會將貨就價, Antipasto以自助餐形式較為隨意, 主菜一點也不馬虎. 像是和牛牛腩肉, 廚師們將外表的脂肪移取, 看起來像牛柳, 但吃上去內𥚃油脂激發, 被它的外表騙了, 簡單以四季豆和新薯伴碟就夠, 汁醬和芥辣也不用了. 羊T-Bone的份量驚人, 比一般見的羊架大得多, 火候控制剛好, 叫Medium Rare真的做到Core是鮮紅, 羊羶味剛剛好, 青蘋果醬微酸也和羊羶味足好拍檔呢!台灣分店會強調食材來自台灣, 但香港則比較少, 其實香港的豬, 家禽和菜也不少, 而且質素也不錯的.

A nice and quiet restaurant with a romantic setting. The food quality is very high. I used the entertainer app and ordered the sea urchin pasta and the beef cheek. Both dishes are skilfully cooked and very satisfying. And with the entertainer app, the cheaper main course is free! I love how the sea urchin pasta is al dente. The texture of the angel hair is optimal! And the raw sea urchin is fresh and delicious. The beef cheek is served with vegetables and risotto. A selection of mustards is off

這是一次BUY ONE GET ONE FREE 活動的晚餐, 這裡的主廚應該是個日本人, 不過做菜則以西式的表現手法, 食材則有一半係日式食材, 擺碟則是以西式為主,Panna 礦泉水750 ml $68Pipikaula $258 因為當晚沒有紅蝦所以要了這個半生的醃牛肉, 造型係砌成一個"山"字型嘅三座紅色小山丘, 山頂上放有幾片海膽,由於牛肉有醬油醃漬過味道變得有點模糊, 但質地無疑是嫩且滑, 滑係因為有一個透明的汁, 另有食用花作裝飾, Tagliolini Uni $358海膽手工麵條又是另一個既美觀又好味的麵條, 當然如果大家想在家做的話一點也不困難, 買對食材就已經做對了一半, 只係個透明獻汁可能會有點難, Agnalotti $348 這是另一個手工義大利云吞配蜆/ 毛荳, 云吞好像是野豬肉, 放在面的紫色花瓣相當漂亮而且好食, Sucking Pig $358 豬雖則只有兩件, 但每件都有相當厚度, 皮薄脆但跟廣東式的很不同, 肉質好有咬口, 碟上每一種配菜都各異其趣, 同時每一個味道都各自特出本質, Lamb Rack $388 雖然係一件過的羊鞍加一小片羊肉,

Yea it’s small portion but that left you craving for more lol. So honored to have chef @bryannagao explaining the dishes to us and giving us the white truffle rain!! Really appreciate the innovative ideas across the diff courses. This pasta is definitely a stelllllar dish among the 5-course dinner which has Italian / Japanese / French influences(?). HKD 700! + HKD 170 for the Alba white truffle tagliolini.

難得放假，同幾位好友黎個休閒午餐選取位於Cubus 呢間餐廳到達黎見到落地玻璃服務員態度專業有善👍🏻環境舒適👍🏻Lunch menu Salad bar 樣樣有驚喜，睇得出用心製作👍🏻👍🏻Main course 選了lamb t bone & wagyu flank steak 兩樣都好食，肉味濃郁最後甜品更是清新好吃加埋mocktail 都只係三百多啲👍🏻👍🏻

1. The bread basket is definitely something not to miss! My cousin told me that the bread are sauced from a famous bakery. I adore every piece in the basket! They were reheated and had a crispy surface wrapping the fluffy bread inside. Olive oil and black vinegar are also provided if you want more flavor for the bread.2. First main we picked is this suckling pig. I love roasted pork with crispy skin, especially thick one, and this is definitely one of them! The pork belly is deliciously fat yet

捱咗成個星期，星期五一向都會對自己好啲，食好野😋😋今次就選咗朋友介紹係Cubus 10樓嘅法國菜，12點左右去到，無訂位，好彩都有位👍佢午餐可以要Main,或者唔要,渣食Salad bar 同甜品。我今次就要咗，個Main選咗個和牛牛扒。個沙律吧選擇唔係好多，但有煙三文魚，風乾火腿同蝦沙律，材料新鮮，都算ok 唔食沙律可以要個湯，當天係番茄蟹肉湯，聽友人講都幾好飲😋😋主菜就係和牛，都幾大份，好好味，好香，完全無根甜品係自家制嘅啤梨味雪糕配棒子醬，幾好，唔太甜仲有杯餐茶就無影，埋單大約$330/人

以為 Restaurant week 赢家版會好特出，點知還没有之前普通版的好，唯一係服務態度好好，有笑容，但食物質素就真係麻麻哋，麵包不錯；頭盤有湯和沙律吧，個湯材料好似係有豬肉同粟米，但係就食吾出味道來，落了粟米應該係偏甜，湯渣就多但完全無以上食材味道；沙律吧其中三款肉有火腿腸，西班牙火腿和煙三文魚，當中西班牙火腿有浸怪味；主菜有魚肉伴扁意粉，吾知點形容個味道；另一個主菜係慢煮雞肉，無雪味，雞肉吾鞋幾滑有汁，挽回不少分數；這個甜品吾太甜；用到$220含加一食呢個午餐，絶對吾值。

久違了的餐廳，2015-2016年常去的餐廳，今日老公突然醒起佢，於是又去咗食飯，食物水準完全無下降，賣相和味道均佳，最出色的係個雞，嫩滑又有雞味，甜點精美又不太甜，而最有驚喜的莫過於個店長，佢仍然係度做，而且係因為佢服務好我先認出佢，當我讃佢時，佢回答說「我哋個個同事都好好㗎！」...難得難得！其實，一間餐廳是否成功，食物和服務是同樣重要的，「兩樣都好」真係好難得，仲要maintain到就更難得了...

A friend booked this place lunch with me on a weekday at Causeway Bay, we aim for a decent lunch place with nice atmosphere for a lady chat, and it was an excellent choice! The place is simply quiet even during peak lunch hour, that we had it between 12:30 till 2:30pm.  At all time, the service was very attentive and perhaps it was not full. We were arranged at the window seat, bright with day light! We ordered lunch set at around $200+/per set (after service charge nearly $300 per head),  it in

Restaurant week 訂左lunch ，一試難忘-簡單嘅麵包籃已經好有心，烘到微溫，又唔會太乾太硬。- Antipasti buffet 好有質素，選擇算多，而且每樣都好好味。最欣賞係薯仔蛋吞拿魚沙律同西蘭花，好味到encore 左幾次- 主菜雞同三文魚都好味，雞燒得好嫩好香，三文魚係半熟，一樣好有質素！- 甜品tiramisu 好欣賞浸滿酒味嘅手指餅，berry sorbet 配蛋白餅都超好味。總括而言係一次好滿意嘅dining experience，無論係服務定食物質素都超班！

After seeing the positive reviews here and the tasting menu has most of their signature dishes, I decided to take my husband here for his birthday this year. On the day, the tasting menu had different dishes from that on website, so we ordered from the à la carte menu. We had the hamachi, fois gras terrine, pork belly, uni pasta and suckling pig. The hamachi was fresh though it didn’t excite us (we were expecting ceviche of some kind). Everything that followed though was wonderfully delicious a

上個星期去呢度試個lunch , 個環境好舒服，好適合hea 下，我幾中意個salad bar, 係有誠意既salad bar, 款式算多，每種都好食，食左兩三round , 主菜都好食，個燒雞好香好好食，甜品好fresh 唔會太甜，好有特色

第一次來呢度食晚飯慶祝生日，睇到facebook既相已經覺得幾靚，食落更覺味道有驚喜，喜出望外！ 由於慶祝生日，我地都選擇tasting menu，同埋選擇唔同菜式share食，大部分都跟部長推介，食得出係功夫菜，要加錢都絕對值得。先來包，夠熱夠軟，尤其黑色個墨魚汁包夠香！呢2個係頭盤，賣相好靚，味道夠豐富，仲有d脆脆係入面，令口感提升，好好味！呢個係魚生，冇筋唔腥，口感好賣相靚，個sauce微酸開胃，唔錯。呢2個係第2道菜，用魚夾住蝦，煎得剛剛好，蝦肉彈牙，魚上既香料好味，唔點sauce 都冇問題！不過橙色個醬一試停唔到，夠香夠野味但唔鹹，醬都食晒。呢個味道更正更豐富，一口一件，黃色既係燒溶鵝肝，配有日式酸薑，個sauce酸酸地幾fresh，入面既幾種食材融合得出奇地好，配出有驚喜既好味！第3道菜，海膽新鮮creamy高質素，配埋火腿同一層豬油，個意粉仲口感剛剛好，堅正！！必試！烏冬用墨汁整，有鰻魚係入面，橙色既係烏魚子，有煙燻味，味道好濃郁，烏冬口感又係剛剛好，係日本都好難食到呢隻質感，一吃想再吃！主菜之一係羊，好大件，煎得剛好，夠嫩又juicy,仲有羊肚菌，好味！呢個係suckl