影片
港鐵西營盤站 B3 出口, 步行約1分鐘
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電話號碼
28869689
營業時間
今日營業
18:00 - 00:00
星期一至三
18:00 - 23:00
星期四至六
18:00 - 00:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
<< 人氣話題餐廳 | 紅土洞穴亞洲𝖿𝗎𝗌𝗂𝗈𝗇料理>>꧁𝐇𝐨𝐮𝐬𝐞 𝐨𝐟 𝐂𝐮𝐥𝐭𝐮𝐫𝐞꧂位於西營盤的𝐇𝐨𝐮𝐬𝐞 𝐨𝐟 𝐂𝐮𝐥𝐭𝐮𝐫𝐞薈萃亞洲各國料理於一身並以西式烹調手法呈現，理念創新，難怪成為城中話題餐廳之一難得香港遇到服務熱情的餐廳，用心介紹menu兼幾attentive中高檔次但有staff會用廣東話溝通，非常local friendly，亦到體現到餐廳有在整個dining experience的構思下功夫᪥ 𝐁𝐚𝐛𝐲 𝐊𝐚𝐢 𝐋𝐚𝐧 $𝟏𝟏𝟖以昆布處理走芥蘭的苦澀，帶出如菜心的甜，保留芥蘭的爽脆凍食再配柚子啫哩，概念幾新奇᪥ 𝐒𝐦𝐨𝐤𝐞𝐝 𝐒𝐜𝐚𝐥𝐥𝐨𝐩 $𝟏𝟔𝟖貼近一般日式料理風格，用醃漬大葱提鮮再配蒜香日式芥末醬，沒有太花巧，焦點就是在帶子自身的鮮甜᪥ 𝐏𝐫𝐚𝐰𝐧 𝐃𝐨𝐧𝐮𝐭 $𝟏𝟒𝟖馬來西亞主廚要把家鄉的特色都放在一碟菜中馬拉喇沙，南洋咖啡，配肉骨茶的油條油炸鬼用焗而非炸，雖然比較健康，但就不太脆口᪥ 𝐑𝐨𝐚𝐬𝐭𝐞𝐝 𝐋𝐚𝐦𝐛 $𝟐𝟔𝟖用garam masala spices醃過的羊好香又無羶味羊肉肥瘦適中煮得好嫩，配新鮮horseradish食超夾᪥ 𝐌𝐚𝐫𝐬𝐡𝐦𝐚𝐥𝐥𝐨𝐰 𝐢𝐜𝐞𝐜𝐫𝐞𝐚𝐦 $𝟏𝟎𝟖以為marshmallow會偏甜，幸好甜度適中兼無死甜口感比一般雪糕實淨Rum glazed banana is a nice touch too᪥ 𝐆𝐚𝐦𝐦𝐚 $𝟏𝟐𝟎雖然都幾清新但原以為是tea base的cocktail卻完全無茶味，少失望ⓄⓋⒺⓇⒶⓁⓁ:👱🏻♀️8.3/10 ༄༄༄༄༄༄༄༄༄༄༄༄༄༄༄📍 House of Culture (西環)西環西營盤皇后大道西335-339號崑保商業大廈地下B號舖... .#cty_西環#cty_fusion...༄༄༄༄༄༄༄༄༄༄༄༄༄༄༄☞ 𝐅𝐨𝐥𝐥𝐨𝐰 @ctyfooddiary 𝐟𝐨𝐫 𝐦𝐨𝐫𝐞 𝐫𝐞𝐯𝐢𝐞𝐰𝐬 ༄༄༄༄༄༄༄༄༄༄༄༄༄༄༄
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Wanted to try, as chef is from Brut, which the BubblesLovers loved, given its selection of grower champagnes.Nice hip decor with welcoming servers. Wines were mostly Australian. Ordered a Pinot. Decided to go for the tasting menu “Chaos Menu”. Here’s what we had. Smoked Scallops topped with shreds of Pickled shallots and yuzu. Served on a piece of seaweed. Blobs of Wasabi aioli on the side. Terrine of leeks, apricot, cranberry, seaweed served with olive oil sauce. Flavor-wise, a confusing experience for the palate. Texture-wise, the leeks were difficult to chew.Aged squid and jellyfish on a bed of cream cheese, topped with crispy strips. Another perplexing offering of flavors.Onion braised in miso and soy sauce on mashed parsnip with cheese. Hint of numbing spiciness. Server instructed us to eat with the toasted bread.Pig jowl marinated with Shio Koji (鹽麴- fermented mixture of rice, salt and water), anchovies etc. To be taken with a Squeeze of Sudachi (Japanese lime). On the side: pickled and very spicy green pepper and onion slices. Local Tomato pieces topped with pickled turnip and ginger- refreshing.Hong Kong style Bibimbap with diced duck sausage and Cured egg yolk. Again, the green vegetables were too chewy. Roasted Lamb slices marinated with Garam masala (an Indian spice blend with Cumin and cinnamon etc, roughly translating to “warming spices”). On the side: Watercress and Horseradish.Grilled pineapple marinated with Szechuan spices and Yuzu emulsion. Interesting concept.Dessert: ice-cream mixed with melted Marshmallow, sprinkled with Chocolate crumble. Topped with Rum-glazed banana puree. Would prefer more crumble and less banana.In summary: the menu (aptly named “Chaos”) boasted an ambitious and eclectic blend of flavors; not fully harmonized at times, resulted in a vaguely confusing dining experience. Friendly and attentive service.
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呢度既裝修就好似一個洞穴咁超有feel, 好啱同朋友係度飲返兩杯傾下計, 不過黎之前真係要卜定位, 聽講walk-in 係未必食到, 我本來都卜到呢一晚, 冇諗過多口問一問8:30居然有枱, 潛尾同朋友坐到差唔多12點先走, staff 仲每人請左一shot, 氣氛超好🥳Baby Kai Lan🥬 ($118)爽脆既芥蘭切段再用烤昆布油去煮食既時候配埋柚子果凍去食會有種分子料理既感覺, 鹹鹹酸酸咁幾特別, 不過個人覺得唔洗配柚子果凍食會好啲🤣Chicken Liver Parfait🐔 ($148)鹹鹹地又軟綿綿既雞肝醬配上韭菜同麻辣榛子, 搽落佢地既自家製麵包度食又幾好食, 口感同層次都好豐富, 幾有驚喜☺️Aussie Mussels🥘 ($168)青口用左黎自法國既馬德拉醬同蒜心去煮, 青口既味道都幾突出, 仲配有中式既冬菇索曬啲汁食好正, 再配埋法國既Focaccia包😏Roasted Lamb 🐑($268)羊肉軟綿不過冇咩羊羶味, 配上豆瓣菜, 辣根葉, Garam masala, 呢三個配搭一齊食又幾夾同特別, 個辣根葉為成個味道生色不少😍ГУ \ GAMMA🥃 （$128)呢杯Oolong Highball加入左柚子, 紫蘇, 梅酒, 烏龍梳打, 呢個清新既組合適合追求清爽既朋友😎ココI Pl 🍸($128)呢杯Caipirinha加入左斑蘭, 公利甘蔗汁, 青檸, 斑蘭味好香濃, 超級滿意🤩呢間餐廳既食物雖然未去到話好驚喜, 但係淨係個氣氛同cocktail 都會令到我留下深刻印象😌
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近期最滿意的餐廳！！三個必可見我對餐廳的喜愛♡。每一道菜也能找到不同國家的影子，食材的搭配非常有驚喜，完全做到店名house of culture!餐廳的裝潢也充滿藝術感，很適合約會聚餐～HK bibimbap 港式拌飯以臘味飯做飯底，拌以生雞蛋、泡菜、紫菜碎和蔥絲層次豐富，還能吃到啖啖飯焦，四者意外地搭，強推😍。Duck Croquettes 本日mvp，日式可樂餅一般以薯仔和牛肉搓成，這款以鴨肉作餡料，能吃到一絲絲鴨肉，而且外層很酥脆，咬開就是滿滿肉汁，除了表面的南瓜醬，還能吃到麻辣燙的椒麻味，層次很滿，一定一定要點！Marshmallow ice cream入口有棉花糖的煙韌感，柔軟的雪糕、朱古力脆脆和海鹽忌廉在口中化開，微微的甜鹹交互很上癮，是我近期吃過味道最特別的甜點TT。還點了Smoked scallop和Roast lamb，其實味道也很出色，但比較大路，前者沒什麼花巧嘢，入口鮮甜；後者煎得軟嫩，滿滿的油脂香，雖然加了印式香料和酸忌廉烹調，但也不會太重口～推介給想試新嘢，喜歡靚餐廳的各位，這間不會令你失望🥰。
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Gavin Chin 是西澳長大的馬來西亞華僑，靈魂藏有對馬來西亞美食的熊熊燃燒熱愛。為追求美食，7歲獨自 由澳州直闖馬來西亞，直至現在，每年都會去馬來西亞。生於餐飲家庭，10歲已經係餐廳工作－收電話落外賣，落單，清枱，跟住媽媽送外賣完全冇問題。一路走過來，由在澳洲各種Casual 餐廳和fine dine 餐廳工作過。做了幾年汽車的銷售，然後又在香港做了一陣子Model，最後回到至愛的餐飲行業。2020-2023, 成為了Brut的總廚，令Brut成為一位難求的餐廳。令自己成長，最後形成自己的風格2023年11月，開了自己的餐廳 － House of Culture.Gavin將亞洲風味用西方技法呈現，混合澳洲、馬來西亞及東南亞元素，設有Chaos Menu 及ALC menu。今次我食Chaos Menu, HK$658 pp (Min 2 Pax) 會有8－9 個菜式。真的很期待即將的驚喜。Smoked Scallops北海道帶子用蘋果木煙燻+椰菜花Puree+mango jamBouillabaisse馬賽魚湯配上本地新鮮魷魚及熱情果Slow-Cook Onion Tart慢煮洋蔥達豉油、麵豉、黑啤慢煮而成的洋蔥自家做酥皮Grilled Pork Collar烤豬頸肉配上墨西哥Hot Sauce用上墨西哥洋蔥配返個風味蕃茄用豬油及蒜頭醃過Grilled Threadfin本地馬友油香重，魚皮薄中間放上小米配上雲尼拿乳酪及番茄橄欖牛油Palate cleanser準備食下一個濃味主菜，就要清下味蕾先。用泡菜浸過一日的柑 及鎮江浙醋及甜醋浸過的蕃茄配有薑蓉及大根片一般Palate cleanser 會係lemon sorbert，但係Chef 用了這個番茄真的不錯，有心思。Short Rib14小時慢煮的牛肋骨，肉質滑嫩多汁On top 金不換脆脆 及白咖哩肉汁灑上輕輕椰絲及檸檬皮，點睛Watermelon Sorbet西瓜做成的雪葩，清新鮮甜配上雲呢拿吉士醬又另一番風味Cocktail超級超級超級大讚，好味新奇正Alpha佢贏咗Penicillin 的"The Original", 明就明，唔明就黎明一杯clarified Bloody Mary 配上蝦油 fat wash vodka，個種層次真係會係個口到形成一個小宇宙可唔可以外賣俾我去沙灘chill 下其他cocktail 亦好出色，例如OMEGA (Old Fashioned, Lamb fat washed rebel bourbon, Chesnut, Wanut, Cacao) 做得好平衡，食完呢餐飲呢個做結尾， 完美。 Nutty 加上輕輕羊脂香氣，so sexy.
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