影片
港鐵西營盤站 A1 出口, 步行約5分鐘
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附加資料
訂座：https://www.exploretock.com/uwe/
營業時間
星期一
全日休息
星期二至五
19:00 - 22:00
星期六
12:00 - 15:00
19:00 - 22:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
同滴friend去食法國菜，就想試試新野，就去左Uwe，好高級噶感覺，環境好好，很有格調，燈光柔和，令人很relax。擺盤好靚，好精緻，好適合用來影相，賣相確實令人眼前一亮，但系滴味道就中規中矩，沒有讓我有種很驚豔噶感覺，價格偏貴，下次應該不會再去啦。
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本身知道這間餐廳的大廚是有文華Krug Room去開，抱着十分之期待的心情去食飯，但結果令人失望！進入餐廳坐好之後經理便推架車食材車過來，見到的時候滿心歡喜覺得琳琅滿目期待萬分！初頭枱面是種假草皮鋪在上面，解釋是為了配合前幾道餸的裝飾！可能餐廳採用有機材料，所有菜式都用他自己的本身味道，所以沒什麼突出的味道！只是擺設比較突出！ 所以去完一次影相呃like 已經唔需要再去! 我哋一行四人去食，每人各自返屋企都要食宵夜先至覺得有飽嘅感覺！
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IF you are someone who cares about the freshness and quality of your food, and would enjoy a rather unique dining experience, then this is the right place for you.The setting of this restaurant is quite different from what you would expect it to be. It is very casual yet still very much fine dining. Chef Uwe pays a high degree of attention to details to the taste and presentation of his dishes. Every dish has a story behind, the presentation was wonderful and also very instagrammable. I was amazed by one of the appetizers - the oyster with a leave on top, of which the leave was planted in soil with oyster shell minerals. There was a hint of oyster flavour in it which was something I have never tried. My main highlights of the night would be the Spanish red prawn and the steamed pumpkin with cheese sauce, both dishes were phenomenal. ** Please remember to pre-order the prawn as serving is limited.**The sommelier is also thoughtful enough to offer a non-alcoholic wine pairing menu for those who do not drink. Last but not least, we hope to come back again the next season to try out Chef Uwe's new creations.
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從Krug Room到Beef & Liberty 一直都備受關注的Chef Uwe Opocensky在2017以個人名義開設餐廳UWE，以本地有機食材為主，為顧客提供精緻藝術的美食✨。1️⃣Seaside (scallops/oyster/crab meat tart/fish/salad)賣相令人目不暇給😍，視覺效果豐富誘人絕對instagramable📸，雖然各項食物都是新鮮的，但味道上沒有甚麼驚喜或值得重點細說。2️⃣Kohlrabi PastaChef以turnip扮pasta加入cream sauce煮好，turnip給人新鮮悅目✔️，配上cream sauce亦無違和感，但個人還是prefer吃真的pasta🤔！最後刨上香氣撲鼻的新鮮黑松露，很難不喜歡吧🥰？3️⃣Spain Red Prawn紅蝦size都算大，先把紅蝦頭用炭火燒熟，再以炭火邊的熱力把蝦身烤至半熟，令蝦肉有刺身的感覺🤩，肉質軟滑爽甜，蝦膏咸香鮮味，很好吃😋！(💡這道菜需額外加錢)4️⃣Lobster龍蝦烤至大概6/7成熟，龍蝦肉肉質厚實爽甜👅，鮮味盡出😍，也是很好吃的一道菜。5️⃣Sea Bass 海鱸海鱸魚來自法國，肉質嫩滑，但比起魚肉我更喜歡那個cream sauce 及上面那個菇菌配菜👍🏻。6️⃣BeefShort rib軟腍，但配的sauce十分濃郁，多吃幾口便會有膩的感覺🤨。7️⃣Mousse cake賣相吸睛可愛💕，但味道較為普通而且偏甜。8️⃣Apple tart 酥脆香口，十分好吃👍🏻。但配上的smoked caramel sauce煙燻味卻蓋過焦糖及蘋果的香甜味道🤨，不加那個sauce絕對更好吃！9️⃣apple x celery sorbet以蘋果配芹菜製成sorbet，清新又去膩氣，以此作結最適合不過👌🏻！🔟Salted Chocolate/ Jelly Candy / Canele 海鹽巧克力軟心略鹹但味道特別；軟糖就一般沒什麼特別：個人最喜歡那個焗得外微脆內軟的Canele。💡要試的朋友請記得起碼預早兩星期訂座。
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朋友升職加薪請食飯，帶左我去一間特色餐廳，老闆是之前文華酒店的總廚，果然有一番風味。餐廳座位不算太多平均可以坐到十幾二十人就滿坐了。因為是秋天Menu 所以餐廳佈置得很有秋天的氣氛還有餐枱上都是很多秋天的黃葉做裝飾，都是很有心思。我們點了兩個秋天Menu，每道菜都很有特色很有心機和很精緻。先來了多士還有蠟燭是牛油真的很有趣。然後再來了一個湯鵝肝配多士每一道菜都有驚喜，甜品也很有心思。下次有慶祝的話都會再來嘗試其他不同的菜式。
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