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港鐵西營盤站 B3 出口, 步行約4分鐘
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80
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「香港夜晚不繽紛、晚市更加不含銀」青頭光顧Test Kitchen 嘗試由本地廚師精製的Pizza pop up 可謂驚喜萬分，入邊人氣十足、氣氛暢旺、甚至吸引了香港某著名日籍壽司為座上客個人乃脆餅底粉絲，想不到他的餅底做得與東京Pizza Mamoru 不相伯仲， 其中一款最令我念念不忘的是主廚用了金目鯛為主要材料、劃破界限用魚做Pizza 令我想起京都的Monk 或者Pizza Hut 的 海鮮大會 「笑」 ，但主廚這一道個人認為略勝一籌。食物跨啦啦、如果能夠改善服務質素可謂更上一層樓、這塊Pizza絕對是香港人的驕傲
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走進咗呢家餐廳，首先撲鼻而來嘅就係一股香氣，聽落簡單嘅鮑魚同帶子，但喺呢度竟然可以變成一道道驚喜大餐。鮑魚嘅肉質真係咁嫩滑得黎，那種真材實料的口感，平時根本食唔到啊，而嗰個鮑魚肝醬，滋味濃郁得黎又唔會蓋過鮑魚原本嘅鮮美。跳一跳嚟到帶子，肉質爽口，一啖落去满嘴生津，實在太正了！🌊喂喂喂，千其唔好錯過咗佢哋家嘅鵝肝，配埋ham湯，好似逛咗一轉法國名店咁，啖啖肥美之至，嗰種綿滑嘅感覺，真係無得頂！燒娃娃菜配波椒醬，爽口開胃，品嚐到嘅每一啖都有種清新嘅感覺。然後轉戰主角，M7和牛真係把我恨不得想喺度留宿，肉質軟嫩，點綴嘅通菜醬味道新鮮，配搭得黎就係巧妙無比，嘩，太有創意了！😲飯後嘅甜品，仲要話你知，雨前龍井Pana Cotta同Brown Bread Ice Cream，解甜中帶嚟一種清新，換咗啲傳統嘅甜品口味，絕對值得一試！整體嚟講，每一樣嘢嘅味道、質感、配搭都係咁上下激動人心，真係一個非一般嘅美食之旅。🍰總結，就係好食到不得了，讓人回味無窮，味道爆燈，你下次要食好嘢，記得唔好錯過呢間餐廳啊！💯
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這次朋友邀請我到家中吃飯，並邀請了這間餐廳的廚師到她的家裏製作fine dining的菜式，聽說這間餐廳是在西環的，這是我第一次是他家的菜式。Homemade Brioche • Fresh Butter最先來的麵包已經很好吃，因為感覺麵包本身已經充滿濃郁的牛油味，再配上牛油，雙倍滋味。Siberian Caviar • Smoked Eel - Kohirabi • Duck Fat Crispy Toast表面是魚子，底下是鴨的脂肪，用脆麵包點着來吃帶點鹹味，幾開胃的。Hiroshima Oyster • Trompettes • Maitake Mushroom Consommé這個湯很鮮甜，帶有海鮮及菇的香味，廣島蠔很飽滿，而且帶有海水的鹹鮮味。Carabineros Red Prawn • Risotto • Siberian Caviar這個紅蝦的頭和身是分開兩道菜的，蝦頭的肉像刺身的質感，比較鮮甜，而蝦身就整得很爽口，底下的意大利飯吸收了濃濃的蝦味，非常惹味。Red Snapper • Octopus • Kimchi八爪魚應該是以慢煮的手法做的，所以質感很軟熟，很易入口，反而魚就做得有點太鹹。A4 Wagyu Filet • Raspberry • Parsnip • Green Onions雖然已經吃到很飽，但是這個牛肉也是不得不讚的，因為看上去感覺裏面的肉是生的，但卻入口即溶，而表皮就燒得像dry-aged的感覺，好香口。Lemon Popping Candy這是一個在檸檬蛋糕來放了爆炸糖的甜品，味道酸酸甜甜的，而且爆炸糖在舌尖上的感覺也是很有趣。Brown Butter Madeleine這個蛋糕上碟時帶微溫，味道微甜，質感軟熟。總括而言，這是充滿視覺及味覺上衝擊的一餐飯，感覺廚師很用心製作每一道菜，而且食材與食材之間的配搭也很不錯。
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My second visit to Test Kitchen, another memorable experience! Nestled in Sai Ying Pun district which recently has become a magnet for cool and hip eateries, Test Kitchen has an industrial and raw hype that is an interesting contrast to its refined offerings. My first visit was last year, at a private chef‘s table with a French-Korean fushion menu (Chef Ching?). The delicate, innovative and well thought-through menu was surprising and just delicious. Even more memorable was when Chef shared his kimchi tips with us. I came back for a second visit recently, this time to taste the menu of local talent Chef Jimmy. The most impressive dish was aspectacular truffles and mushroom creation that looked like petals of camillia. Perfect for Insta enthusiasts (I am definitely not one of them), and simply divine to eat. A very special dining experience, and definitely worth revisiting. The place is cosy so it’s perfect for small private parties.
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I have never written any review in Google. This is my first one. And the main reason is that I have had my worst fine dinning experience in my life time.The chef that tonight was chef Marco Antonio, who they mentioned "he has cooked at some great kitchens around the world".Some highlights of my bad experience:- horrible time management: the entire dinner took 4 hours to finish. I believe they can make it in 1.5 hours if they have enough man power- one chef is serving 27 guests in the entire night. Yes. I can tell you they are making a risotto for 27 persons in one pot. You can imagine the quality.- The portion of each course is not well balanced. Look at the cabbage in the photo. While they served us a very big bowl of rice (I can't say it's risotto, sorry)- The presentation is horrible. Even my 5 years old daughter can make a better look.- Waiters were not professional. They will just give you the food without saying anything. Some will introduce a little bit if they are in good mood.- One of the course was a salad (It was too horrible that I forget to take photo). The salad clearly could be made by anyone. Why do we need a chef?- For the main course, it was Poach Seabass. It was a small piece and it was cold in the middle. You can imagine how busy the chef was.- Poor restaurant decoration. Simple and not elegant.TLDR; The cost is $1480 per head and they only have one chef to handle 27 guests. You can see how eager they want to earn money by sacrificing our experience.
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