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8-min walk from Exit C, Hong Kong MTR Station; 中環站D2出口向中環中心方向, 上扶手電梯到擺花街坐電梯落地面
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Telephone
28508371
Awards and Titles
Michelin 3 Starred Restaurant (2018-2019), Michelin 2 Starred Restaurant (2020-2024)
Additional Information
Dress Code: Smart Casual.
Opening Hours
Today
12:00 - 15:00
18:00 - 22:00
Mon - Tue
18:00 - 00:00
Wed - Sat
12:00 - 15:00
18:00 - 22:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
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Had so much fun dining here as the chef infused many local ideas to the dishes that really surprised us. Plus, the staff here was very attentive and humorous that made us feel really comfortable. 🥂Five OxenTo start with, there’s five different ‘oxen’ in these small bites - escargot, burdock, ox liver, avocado and milk curd, which all involve the word ‘ox’ in Chinese. My favourite was the escargot and bone marrow tart that added black garlic and oregano chimichurri.🥂Master QLooked exactly the same as Mahjong, it’s actually asparagus and almond panna cotta with dried and fresh squid, Indian lettuce stem and mountain yam in coconut milk. I actually didn’t find it very impressive in taste except the design😅🥂Shrimp in Black and WhiteUsing French shrimp with caviar and fermented daikon to go with, it’s very light and refreshing.🥂GoldfishI liked this very much too and it’s again, such a lovely design. Golden threadfin bream is on top and the small bites were mentaiko, ankimo and bombay duck, and they were all flavourful.🥂LotusHokkaido snow crab is inside the jelly-like lotus but it tasted like crab stick instead.🥂Sunflower SeedJust a normal sourdough with burnt sunflower oil and 30 years aged Chinese ‘chinkiang’ vinegar to pair with.🥂Last OxUsing the idea of HK style instant noodles, there’s poached wagyu beef slices and homemade garlic chive noodle in fermented green peppercorn consommé. It’s so flavourful and I ended up drinking the last sip of soup. It’s the best dish, I’d say, for the whole meal.🥂Rhapsody in RiceBefore this rice, we were first treated with an interesting cocktail that’s filled in a Chinese traditional wine cup. And then in this rhapsody in rice, there’s crispy rice paper, mackerel which I found a bit fishy in taste, HK signature dim sum ‘cheung fun’, rice miso chicken and 9 years aged rice wine. The taste was unique that you won’t imagine putting them all together.🥂Bamboo at WorkTbh, can’t really resist this silkily smooth foie gras and crispy bamboo shoot that had added ‘chu yeh ching’ wine and white miso together.🥂Lychee BasketIt’s so fresh and looked so real but you could actually eat everything here, except the plate😅Lastly wrapping up the meal with black and white ‘kit kat’ chocolate, whereas the black side of it is the ‘Moutai’ wine flavour. Of course, we shall all bring some HK traditional candies home. Really appreciate how this restaurant puts into effort on showing HK style in every dish. Overall rating: 8/10.💰10-course Dinner: $1200/personjsv_foodie
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之前在Café Bau試過廚魔的餐點就一直想到訪廚魔! 今次的餐單以「The Artist」為主題，為一道菜都是以一幅畫作作靈感，貫徹餐廳一向玩味的作風🤣開胃菜是四款以金寶湯作主題的湯，分別是蕃茄凍湯、海膽粟米湯、洋蔥湯、蘑菇湯🥄 之後三道以海鮮入饌的菜式都不錯，最有趣的是鱈魚蓉麵，配上微辛的鱈魚子醬，好惹味😋 每次fine dining的期待的麵包也沒令人失望，葵花籽酸種饅頭很軟熟🌻配以葵花籽油和鎮江醋，很有橄欖油和黑醋的影子，葵花籽的香氣也很突出😋 招牌的分子小籠包也是必食!! 咬破外皮是滿滿的肉汁，但又沒有肉😆 加上上面的薑味啫喱，完美演繹了小籠包🥟 釀雞翼是出色之作，雞皮極脆，咬開是滿滿的黃油和肉汁🤤 中間釀了甜椒，蘸上芝士醬，好食!! 主菜是威靈頓鴨或和牛🥩 甜品也蠻有驚喜的，重現了starry night🌌
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講起客家菜，第一樣諗起既就係釀豆腐，而第二樣就係梅菜扣肉，第三樣可能就係茶果。今次餐廳推出既「Hakka HNY」有齊以上三樣餸，但係就以唔同嘅形式去呈現出嚟，絕對震驚眼球👀與味蕾👄。睇完Menu後，職員會先表演花露水淋乾冰，裡面有條熱毛巾，比你抹手。職員每上一道菜都會詳細解釋你食緊D乜，非常細心。第一道菜：Hakka Big Three客家三寶1⃣️甜筒形狀既苦瓜蓉➕吞拿魚他他（冇影相）苦瓜味道十分出眾2⃣️茄子蓉➕生蝦撻，十分滑溜3⃣️冇豆腐既炸豆腐配火腿，鹹香脆口第二道菜：Poon Choy盆菜今日刷新我對「盆菜」既理解，職員話「盆菜」係好多菜既意思（問號❓），所以呢道菜裡面係包括：好多白菜粒、好多紅蘿蔔粒、同埋其他蔬菜粒粒。第三道菜：Yummy Abacus美味算盤子係一個有三重口感既菜，包括魚籽、鵪鶉蛋、炸芋絲。上面仲有塊金箔添！第四道菜：Fish 魚🐟齋睇Menu我地只係知佢既species係魚但唔知佢係咩魚。職員話呢道菜係有好多魚既～包括章紅魚刺身、一個魚膠、一個客家黃酒同魚肝整成既慕斯、九肚魚魚骨。集新鮮、煙靭、順滑同香脆於一味菜。第五道菜：Salty Dragon鹽焗龍蝦沙姜雞就食得多，沙姜龍蝦真係第一次！鹽焗龍蝦肉加上沙姜醬汁，真係震驚味蕾。第六道菜：Piggy Tummy客家豬肚胡椒豬肚切碎放係湯裡面，上有黑松露，下有蘿蔔球，又係多重口感既一道菜。第七道菜：Lei Cha 擂茶呢個擂茶同我平時食開嘅好唔一樣，除咗因為佢得一啖之外，仲係因為佢加上Sake。職員話盤上面嘅白米等食材係俾你影相。🤣第八道菜：Cha Guo 茶果呢個茶果都係令我覺得好意外，平時食嘅茶果入邊點會有鵝肝醬？！簡直係升左幾個level。第9道菜：Pigeon/Wagyu Beef（+$300）有兩款，梗係食齊兩款啦！慢煮乳鴿上面有啲血水，職員話可以再煎煎佢👍👍乳鴿下面係糯米包住蓮子蛋黃等食材，職員話係用咗八寶鴨嘅食材整既！牛都發揮到應有嘅水準，油脂豐富，意大利雲吞包住牛舌都真係好唔錯！第十道菜：Mui Choy梅菜客家菜真係唔少得梅菜扣肉，但呢一道係梅菜雪糕，又鹹又甜嘅味道、上面有塊炸乾左嘅梅菜同魚子醬，下面有芥菜啫喱，成個菜可以用「癲」字來形容，食完會好想再食🤣第十一道菜：Nian Gao年糕煙靭嘅年糕包住雪糕，側邊仲有椰子糖碎做點綴，甜入心。成個套餐就係11道菜，仲可以加分子料理小籠包，一場嚟到梗係要試吓，雖然$90一粒真係好貴😂一口咬落去爆漿，會食得出醋同埋肉嘅味道，再次衝擊味蕾與想像🫡後記：呢間餐廳真係難搵，對於唔係住喺港島嘅人來講，真係攀山涉水翻山越嶺先搵到。
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