WAKARAN

營業中

休息中

繼 pica pica 同 Bar bar 之後又一間比 Epicurean Group驚艷到嘅餐廳😭💖中西日Fusion菜天花絕對係無形容錯✨食完一次已經想回訪🛎️中意食 Fusion 菜嘅你不能錯過◞由主廚Tommy Tsui 主理，一定坐 Chef Table！先可以近距離感受到廚師們嘅創意、熱情、同埋佢哋努力想將17-19世紀衍生嘅和華蘭(WA-KA-RAN)文化結合aka 日本之「和」、中國之「華」同荷蘭之「蘭」高質到我覺得米芝蓮推介點可以無佢‼️◞無見好多年嘅好朋友翻嚟香港探親搵咗勁耐餐廳，見到網上已經好多人大推（so far 無見有負評） 同埋早起碼一個禮拜Book！期待咗成個禮拜果然無失望😭😭我仲特登 Request 要坐 chef table 就係為咗睇佢哋煮嘢食👨🏻‍🍳！！Btw 平日夜晚都Full House！！ 走嘅時候仲見到第二個Frd入座食Restaurant Week Menu！POV: When my 中學老Best & 大學老Best世紀大相遇😭🫡朋友事後話比我聽勁好食！（個炸饅頭係MVP😆）同埋Restaurant Week Menu 係 $398！今次

今次黎到灣仔試試呢間創意新派菜～ 每道菜都好啱口味，同朋友整晚都非常有驚喜～ 仲要有埋唔同特色Gin酒，食住傾計好開心❤️🥢Truffle Sesame Doughnut (Comte Cheese)呢道菜將傳統中式芝麻煎堆升級，內餡係蘑菇加 Comte 芝士，上面仲有一絲絲冬季松露，香氣撲鼻！口感同風味完美融合，外皮煙韌有嚼勁，鹹香得嚟又帶點松露嘅奢華感，絕對係一個令人驚艷嘅開胃菜！🥢Maki Taco (Hokkaido Scalop & Spicy Diced Salmon)外皮用紫菜同米餅製成，內餡有北海道帶子、蟹籽同辣味三文魚粒，建議一啖入口，帶子嘅鮮甜、三文魚嘅微辣同蟹籽嘅爆裂感一齊爆發，多重口感令人回味無窮！🥢Golden Prawn (Black Truffle Salted Egg)蝦球外面包住超多鹹蛋黃汁，上面再點綴飄雪形狀嘅黑松露，陣陣黑松露香氣四散，熱辣辣上枱，鹹香好食🥢Fried Chicken 50/50 (Sichuan Honey Muster & Yuzu Honey)兩款口味，四川蜂蜜芥末同柚子蜂蜜，甜甜辣辣，超刺激味道衝擊味蕾！炸雞外皮香脆，肉質嫩滑

估唔到灣仔船街星期日嘅晚上，餐廳可以咁旺😅我們被安排坐在窗邊，寒冷的天氣下，感受還是挺特別的🤭整體嘅食物好食，只係等嘅時間耐咗，對餐廳印象唔好。首兩個食物都好快送到，但係後面嘅菜，每個都要等30分鐘，而且係要經過多番催促，雖然服務員好客氣幫忙跟進，不過感覺真係唔係幾好囉😅當天可能顧客真係多，生意太好，我哋點咗杯Mocktail，等咗好耐最後竟然話冇😂SMALL PLATESGolden Prawn: Black Truffle, Salted Egg, 2 pcs（$58）其實即係中式嘅黃金大蝦，鹹蛋黃包住大蝦炸，上盤嘅時候熱辣辣，鹹香鹹香，好好食😋Truffle Sesame Doughnut: Comte Cheese, 2 pcs（$78）個名叫冬甩，其實即係煎堆仔，配上黑松露，中間都有黑松露，煙煙韌韌，又係一個可口嘅開胃菜😋CARBSLap Cheong Inked Rice: Baby Squid（$198）呢個飯真係好特別，有啲分子料理嘅感覺，明明係墨魚汁又見到咁多墨魚，但係食到嘅係臘腸味嘅飯😅 質感係煙靭嘅，總之係好食啦😂LARGER PLATESWhole Smoked

週末想chill 一下食個brunch😋 今次黎到位於灣仔嘅西餐廳食餐好嘅😚 內部裝修設計時尚型格，牆身以獨特美觀嘅畫作作點綴，藝術感十足👍 餐廳除了普通桌座，還設有一整列面向開放式廚房嘅吧枱座，可邊欣賞廚師料理邊享用美食，雙重享受🥴 4 courses Brunch set 包兩客前菜、一客主食以及一份甜品❤️ 超級豐盛😚 開始前會附贈新鮮炸香嘅麵包😆 配上忌廉奶泡，滋味甜美無比😋 前菜㨂咗牛肉他他✅ 入口肉質鮮嫩潤滑，濃香嘅牛味中帶有芥末嘅辛香，配埋黑椒米紙一齊食，辣香又惹味😚 另選了一客北海道扇貝壽司塔可😚 壽司米飯上堆滿鮮美嘅北海道扇貝粒，食落滑嫩細膩，與脆卜卜嘅紫菜包形成對比，口感奇佳😆 主食㨂咗大大份和牛漢堡🤩 漢堡配料極豐富，除咗主角厚切和牛漢堡，仲有蕃茄、生菜、芝士等絕佳配料，一齊食滋味一流😚 跟漢堡仲配埋大量薯條同埋蕃薯條，脆卜卜勁惹味🤭 甜品㨂咗香蕉乳酪威士忌焦糖漢堡🥴 漢堡以泡芙皮作外殼，內裡填滿香蕉塊、焦糖醬以及乳酪，食落甜美無比，口感層次豐富🤤 多點了一杯職員推薦嘅士多啤梨瑪格麗塔😚 造型少女感十足，粉嫩又迷人❤️ 入口果味濃香，甘香甜美，酒味不重，好啱女仔飲🥰 

最近我去咗一間叫做「WAKARAN (和華蘭)」嘅餐廳 🏯。呢個名反映咗17至19世紀長崎作為日本早期國際交流門户嗰陣時，日本、中國同歐洲文化嘅融合 🌏，代表餐廳將唔同文化元素結合，創造出獨特嘅現代亞洲菜 🍜。餐廳裝修現代藝術風 🎨，牆上掛住色彩鮮艷的畫同裱好嘅藝術品 🌈，天花板有黃色燈光做裝飾，好 warm ☀️。吧枱有搶眼的石屎紋理，成個色調深色，好型格 🖤。—————————————————🍴 BRUNCH
🗓️ Weekend同公眾假期 (最後落單時間係2:30pm)
💰 4 Courses，每位$298
🍽️ TO BEGIN | 頭盤
🍞 Bread n Butter Milk Foam | 面包配忌廉奶泡
✨ 面包新鮮熱辣，忌廉奶泡幼滑得嚟又有奶香，完美開始。
🥗 STARTER | 前菜
🥩 Beef Tenderloin Tartare Black Pepper Rice Paper | 牛肉他他 黑椒米紙 (+$28)
✨ 牛肉他他鮮嫩，黑椒米紙帶嚟少少辣味，幾過癮。
🍣 Maki Taco Hokkaido Scallop | 卷壽司塔可 北海道扇貝 (+$18)
✨

灣仔船街fusion 新餐廳 創意融合菜有驚喜 環境舒適 值得一試頭盆竟然有驚喜！今次訂咗Restaurant week既晚市套餐TO BEGINGolden Chinese Bun, Condensed Milk FoamSTARTER (All for Sharing)Spicy Diced Salmon Maki Taco, Sriracha MayoBeef Tartlet, Italian TenderloinGolden Prawn, Black Truffle Salted EggAmaebi Seaweed Tartlet, Yuzu & LeekMAIN DISH我就揀咗Lap Cheong Inked Rice, Baby Squid180g Hibachi Hanger Steak Mashed Potato, Salad甜品我就各一都試咗 brownie 比較出色！Moutai Tiramisu Coffee & Chocolate或Chocolate Brownie Raspberry Chili

灣仔船街高手餐廳雲集，ᴡᴀᴋᴀʀᴀɴ是其中一定我認為近期值得推薦的。餐廳主打亞洲融合，主廚ᴛᴏᴍᴍʏ ᴛꜱᴜɪ曾於多間知名亞洲菜餐廳任職，對亞洲風味及當代烹調有深入研究。擅長將中式烹飪技藝與其他地區的風味結合，打造出既熟悉又新穎的菜式。主廚尤其注重傳統菜式的改良，力求保留經典風味的同時，賦予現代化的呈現方式。.餐廳環境設計以紅、綠、黑、白為主調，型格中帶點活潑氣息。空間融合藝術元素，牆上掛有情景插圖與抽象海報，增添視覺趣味。設有吧枱、長桌等不同款式。全晚播著強勁的音樂，晚上的氛很是熱鬧。.ꜱᴍᴀʟʟ ᴘʟᴀᴛᴇꜱ✿ ɢᴏʟᴅᴇɴ ᴘʀᴀᴡɴ ʙʟᴀᴄᴋ ᴛʀᴜꜰꜰʟᴇ ꜱᴀʟᴛᴇᴅ ᴇɢɢ 💲58餐廳招牌之一的黑松露黃金蝦，鮮嫩大蝦裹上黑松露鹹蛋醬，鹹蛋香氣濃郁，搭配松露的獨特風味，惹味之選。.✿ ʙʟᴀᴄᴋ ꜱᴇꜱᴀᴍᴇ ʙʀɪᴏᴄʜᴇ ʀᴀᴡ ᴅɪᴄᴇᴅ ᴛᴜɴᴀ 💲78是晚最愛菜式，個人大推，特別喜歡它那調味和層次感。吞拿魚他他置於黑芝麻布里歐麵包上，調味突出，賣相精緻。.✿ ᴛʀᴜꜰꜰʟᴇ ꜱᴇꜱᴀᴍᴇ ᴅᴏᴜɢʜɴᴜᴛ ᴄᴏᴍᴛᴇ ᴄʜᴇᴇꜱᴇ 💲78另一款鎮店有松露芝

未開門都已經有人排隊brunch係得brunch嘅餐牌菜式可選總體唔係好得可能唔係晚餐招牌菜式吧炸饅頭 好吃 甜忌廉驚喜三文魚rice roll，冇味！個底有d臭油“益”仲要唔脆，仲要➕18蚊main course可以，屬於淡口甜品milk teaice cream，開心果味濃郁，雪糕奶茶味好吃，但打底嘅唔係啡定鴛鴦難以下嚥五分

Made reservations for 12:30 lunch with 3 pax (2 adults 1 toddler). Showed 20 min early because eating with a young toddler is never a smooth experience. My wife was quite looking forward to this experience. Place was 70% empty but were directed to a cramped 3 top in a corner that could not fit us. We asked to be accommodated to a 4 top booth seat towards the back of the restaurant that can fit all of us and the baby’s pram. Mind you there were four or five more four tops all of which were empty.

We made a booking at 12:30pm for three people, and arrived early around 12:10pm, but was offered with a table in squeezed space.We requested to get a more spacious table as we have a baby, got rejected though there are so many empty tables within the restaurant. Only three tables are seated in the restaurant. Then they asked us to sit at the bar while we have a toddler!They do not apologize at all. While we asked why four ppl can get five seats table, then three ppl cannot get four seats table.

Pleasantly surprised at all the dishes served at WAKARAN! We arrived early and waited for over an hour for our friend to arrive, but the restaurant was great to let us sit and devour some small bites whilst waiting. One of my favourites were their Anago crispy rice slider and sesame doughnut balls. The crispy rice slider had a quail egg inside of it, topped with tuna, uni and caviar. The sesame doughnut reminded me of those that tastes like 煎堆，so chewy with a great truffle cheese filling. As for

喺「Wakaran」（用餐，就好似日文諧音「分からない」（意指唔知道），彷彿踏入一場舌尖解謎遊戲🔍唔會按常理出章，將中日西元素揉合成驚喜連連一道又一道創意菜式✨完全估你唔到😝.🔸Small Plates🍴Beef Tenderloin Tartare Black Pepper Rice Paper💰$178牛肉他他如同魚子醬般放進鐵罐內，上面灑滿咸蛋黃碎✨搭黑胡椒米紙一齊食，米紙香脆口感與鮮嫩牛肉他他形成強烈對比💥牛肉混雜咸蛋黃濃郁油香喺舌尖漫開，令人胃口大開😋.🍴Golden Prawn Black Truffle Salted Egg 2 pcs💰$58整件蝦球被咸蛋金莎包裹住🍤彈牙蝦球入口邪惡咸蛋黃瞬間爆發，再慢慢散發黑松露香🤤.🍴Truffle Sesame Doughnut Comte Cheese 2 pcs💰$78 完全無估唔到係間西日式餐館會見到…煎堆?!仲要唔係一般煎堆，內裡藏多種菇菌及Comte芝士，再放上黑松露絲。有煎堆煙韌口感，且豐富芝士＆菇菌味道，非常wow到.🔸From the Grill🍴Wagyu Beef Char Siu Manuka Honey💰$

見到人介紹好高質嘅fusion 餐廳嚟慶祝生日， 試完啲嘢食真係唔錯，好食。會再返嚟，同埋啲服務真係好好，生日仲幫你拍埋 Polaroid 同画張生日卡。慶祝生日真係一個好地方。- Truffle sesame doughnut 呢個appetizer好似中式嘅煎堆- Spider roll soft shell crab 正常軟殼蟹壽司味- Maki taco spiced dice salmon 炸咗嘅紫菜做出面嘅taco 得意- Wagyu beef char siu 呢個真係好好食- Whole smoked pigeon 唔係乳鴿嘅西式煮法，嫩- Misoyaki black cod 下面墊陳村粉- Ginger rice bomb dumplings 入面有粒糯米小丸子出面係薑汁， 一啖入口會爆汁- Moutai tiramisu 有啲酒味幾好食

📍Wakaran 灣仔船街9號頂旺大廈地下B號舖 呢間 fusion bistro 近期好評如潮，趁 Restaurant Week 試咗佢哋嘅 Dinner Set Menu。前菜四款之中，Maki Taco 同 Golden Prawn 幾好食✨，松露芝麻冬甩味道唔夾🫢，另一款食完無咩印象。主菜以馬友魚最出色，皮脆肉嫩；乳鴿乾而無香氣，兩款牛肉亦無驚喜😭。甜品 方面，香蕉乳酪 Puff 清新特別，茅台 Tiramisu 酒味重但偏濕；額外加錢試嘅 Ginger Rice Bomb Dumplings 創新，味道似大粒姜汁爆珠。整體而言，創意有心思，但味道唔算突出，份量細，性價比較低🥹。環境熱鬧，適合節日慶祝（仲會送即影即有📸）。💰人均~$500😋總評分: 6.5/10  

喺船街不起眼嘅鹿角，有呢一間人來人往，超有氣氛嘅西餐廳！✨Beef tenderloin Tartare上枱非常之別緻，用咗一個鐵罐裝上咗牛肉卡他。鹹蛋黃碎鋪面，裏面除咗有牛肉他他之外，亦都夾住橙汁、青檸汁嘅配搭，再加上餐廳自家製嘅黑胡椒脆餅，好食又有特色✨Golden prawn帶有中國特色嘅鹹蛋黃蝦，但係配備住椰菜花嘅base，成件事有點fusion但係又好夾。用上咗新鮮海蝦，所以食落去都比較爽彈。最鍾意係佢嘅鹹蛋黃真係好脆！✨Truffle sesame doughnut 餐廳最signature嘅前菜，用咗煎堆嘅外型，外邊滿怖住芝麻嘅香氣，煎堆裏面加入咗三種嘅蘑菇，面頭淋上濃稠嘅芝士醬以及滿滿嘅黑松露絲，好香口但小心啲好燙口。✨Wagyu beef char siu混合咗香港菜式嘅元素，用上牛扒去模仿叉燒，當中肥瘦分明嘅口感好出色，餐廳處理嘅步驟都非常繁複，為咗令佢口感更加似叉燒，除咗有預先醃製之外，亦都分咗兩次去烤焗，所以食落去更加有叉燒嘅燶邊效果！底部亦都配備咗一個叉燒醬，醬汁裏面亦都混合咗和牛嘅油份！超級特別，又超級好食。✨Misoyaki Black Cod Clam西