SEP

營業中

休息中

When my friend confirmed that a dinner booking had been made with SEP to experience Vietnamese fine dining, I held my skepticism. I love Vietnamese food but having to turn what one traditionally sees as Vietnamese “street food” to fine dining is a tall order. Would love to see how the chef could put his spin on the transformation. According to SEP website, it described itself as “contemporary Indochine Vietnamese restaurant with wood-fire concept”. The restaurant is located in the high block of H Code just off Pottinger Street. We were being seated by the window overlooking Tai Kwan. In that evening, one could see the lighting in Tai Kwan, quite a pleasant view. We ordered the “VIETNAMESE OPEN-FIRE STAPLES” priced at $980 per person + 10% service charge. This was the discounted price due to restaurant week (originally $1080). The menu includes 8 items which I set out below with my tasting notes:1.2.3. DZÔ!BÁNH TRÁNG + MỰC ỐNG + BIAPhú Quốc dried shrimp, quail egg rice paper，Sai Kung Grass Island squid with holy basil, and pineapple lager- the pineapple lager came in petite size😂. I could taste the pineapple and the coconut foam but the hops flavour in the drink was negligible. The dried shrimp rice paper crisp with aioli was more flavourful, bursting with umami from the dried shrimps. It somehow reminded me of those yummy Japanese dried rice crisps. The squid dish with sauce (a mix of olive oil, basil and pepper) was ringing with Vietnamese flavour. The squid was cooked perfect, a delightful dish. KINTOA BÁNH MÌnatural yeast bread with foie gras patê, smoked sausage aioli, candied chili and fermented daikon - with much expectation, the famous Vietnamese banh mi were presented in cute mini size. Flavour-wise, it was a let down. The foie gras pate didn’t come through at all; the bread bun itself was soft though it didn’t have that needed crunchy crust. I wish there were more pickled vegetables or fresh herbs to lift the banh mi. As it was, it remained quite dull. Am a little disappointed!CHẢ GIÒ MEKONGAlborán Sea carabinero carpaccioSaigon rice paper net filled with Dajia taro- these prized deep-sea red prawns are known for their buttery sweet flesh and unique flavour in their prawn head. In this case, unfortunately, it was difficult to taste the sweetness of the carpaccio prawns as the rice wrap and taro overpowered the unique flavour of the carabinero prawns. I guess the chef was trying to infuse the Indochine/Vietnamese spring rolls concept into the dish but the delicate and unique flavour of the carabinero prawn didn’t quite lend itself as the right medium of the new concept. GÀ QUAY HỘI AN roasted dry-aged HK 3 yellow chicken lemon leaf young papaya slaw, lime salt - this was by far the better dish of the evening. The chicken was delicious and not oily with very nice crispy skin ( HK3 yellow chicken is known for being fatty and the chef must have done his trick to render the fat in the cooking process so it didn’t taste fatty as all), and the green papaya slaw gave the whole dish freshness and zing. A good dish. BÚN BÒ HUẾ 3.0IOWA Black Angus prime ribeye36hrs citronella pineapple broth, organic herbs a lát - the broth of this rendition of BBH was rather mild; some kind of sweetness coming through but without much aroma of the beef stock. The beef slices were cooked beautifully and was very smooth to the point of being velvety. It didn’t have that kick of spice as one would normally associate with BBH though🤔. The overall experience would be better if the soup was a bit hotter in temperature. I was too full by then to eat the fried dough that came with the noodles. CHANH VÀNG blood orange and Aiyu infused with honey and calamansi, and BÁNH KEMIrwin mango, Gia Lai passion fruit, Anëo 34% chocolate Madagascar vanilla cheesecake, and TRÀ TẮC Hà Giang tea leaf with kumquat and lemon grass- the aiju jelly with citrus and honey balanced beautifully and brought a refreshing note to the dessert course. The s’mores on a stick, mimicking campfire was an interesting concept, however the white chocolate cheesecake was rather too sweet for my palate and the final drink helped to balance this out. In summary, there were some good dishes but some that didn’t quite fare well. In terms of service, they are okay but if they want to make this into a fine dining venue, there is still some way to go in terms of improving service level. I was surprised too that the table (where we were sitting) was rather small for a fine dinner venue. Overall, it is always a good thing to see new ideas and creativity in the culinary scene. 繼續閱讀

我從來沒有試過Book位Fine Dining 有這樣差的經驗。一開始要收Deposit, 明白的。通常食Fine Dining 都要付Deposit。他們要求72小時內好我們不能出席，就要扣除每人500按金，如24小時內缺席要全數付款。文華東方酒店米之蓮級別的我明白。但他們甚至不是米之蓮或高級酒店。那也算了，因為我希望試一下越南式的fine Dining 可以有多特別，我已經提供了自己的Credit Card給他們，那就是說明如我缺席，你們可以扣除我的按金。但他們Keep住send Message, email 要我確認訂座。如我不回覆，就當我Cancel。那如果我在忙，沒有回覆那是否就可以收取我按金又不用招待我們。真的非常壓抑。最終忍不住取消 繼續閱讀

Fine Dining 講的係食物，服務同環境氣氛服務今次絕對係最差的一次坦白講句食日話飲食業寒冬 你點對啲客啲客就點對你 每一個客只會俾一次機會一間餐廳 話說本身定左4人食晚飯 有個朋友病左重感冒我本身想cancel 1位個booking staff 話唔可以 我問咁我俾4人錢有1位轉落下一次又唔可以 叫一個病左嘅客來食 啫唔介意傳染哂成間餐廳的食客咁樣做生意發真係 ……絕最後只可以俾4個人錢食4份或者食3份 ..... 呢個policy 絕吖係咁嬲的情況下 食咩都唔好食 呢次之後唔會再光顧 祝生意興隆 繼續閱讀

❀ SEP #中環 ❀❗震驚味蕾 香港首間出色越南菜fine dining ❗——————————————————香港終於有首間越南菜fine dining🤩越南食一碗pho只需港幣十多元，但呢個dinner menu高達$1680，到底值唔值？.餐廳主打炭火料理，當中包括紅蝦、雞肉、豬頸肉、魚等，多達十道菜。Menu由主廚新手繪畫🎨仔細列明箇中材料，非常精美☺️.每道菜都經過精心設計，賣相花盡心思。味道層次豐富但同時保留越南菜特色👍🏻每道菜都充滿驚喜，記得當日仲立刻WhatsApp同朋友推薦呢😆絕對係心目中數一數二嘅餐廳。.記得頭盤已經令我讚嘆不絕🥰將越南炸春卷昇華，香脆米餅上擺滿蛋黃醬櫻花蝦及魚子醬，香口無比。另外仲有啤酒外型嘅椰子特飲開開胃。.用荔枝木烤製而成嘅豬頸肉表皮焦脆，肉質爽彈。主廚特意配以香茅及蔗糖，呈現越南風味😚另外三黃雞都好好食，曾經在唔少高級餐廳食過三黃雞，但呢間依然成功給予我嶄新驚喜嘅口感😍表面貌似非常乾身，但入口香脆軟滑無比，完美地將雞油香氣散發出嚟。.而最好食莫過於西班牙大紅蝦🦐將紅蝦膏抽取再熬製醬汁，繼而擺冋蝦頭中，味道濃郁鮮味十足。再淋上用香脆紫菜包住嘅紅蝦肉taco，絕對震驚味蕾🤯海鮮方面亦仲有煙燻帶子、烤扇貝及鱈魚。.越南菜當然唔少pho🍜用上頂尖韓牛肉眼，即時喺客人面前製作。配搭用牛骨熬足二十四小時嘅湯底，真係冇得輸😋.甜品方面有非常可愛嘅斑斕雪糕棉花糖，生日仲送上朱古力蛋糕添😙.✷𝑀𝑒𝓃𝓊✷☞ WOODFIRED INDOCHINE VIETNAM MENU $1680♥ 1.2.3. DZÔ !! BÁNH TRÁNG + MỰC ỐNG + BIA♥ SÒ ĐIỆP♥ THỊT NƯỚNG♥ NHA TRANG HẢI SẢN♥ BÁNH TÔM♥ CHẢ CÁ LÃ VỌNG♥ GÀ QUAY HỘI AN♥ PHỞ BÒ♥ CHANH VÀNG♥ HÀ NỘI S’MORES——————————————————✨整體味道: 4.4/5 ✨環境裝修: 4/5✨服務態度: 4/5✨性價比: 4/5✨再訪興趣: 4/5.💞整體來講超級喜歡💖餐廳完美地保留越南菜嘅特色及味道，但以嶄新從未見過嘅方式呈現，絕對震驚我嘅味蕾。雖然$1680對越南菜嚟講的確較為昂貴，但食完絕對唔會後悔🥰 繼續閱讀

This fine dining restaurant in Soho was one of the most inventive and interesting menus I’ve tried. Not only was the atmosphere and view of the restaurant immaculate, but the menu itself was hand drawn by the chef which gave it a nice personal touch. Each course was a traditional Vietnamese dish which utilized premium ingredients and some French cuisine influences. Flavor wise, everything was very sophisticated and well-balanced. The plating was beautiful and suited the dishes very well. My favorite dishes were the petit banh mi, red prawn spring roll, and the bun bo hue. It is definitely a must try spot and perfect for special occasions! 繼續閱讀