Blue · Butcher & Meat Specialist 上環
地址: 上環荷李活道108號地舖
最後更新:
Blue · Butcher & Meat Specialist推介
One of the most disappointing meals I've ever had in Hong Kong and definitely on my list of worst restaurants to have ever dined at. My friend and I went last night on the recommendation of two acquaintances. The two of us ordered 2 King Prawn appetizers, a ribeye (+ bone marrow addon), tenderloin (+foie gras addon), creamed & sauteed spinach as sides, and a bottle of Malbec. The bill totalled just over $2400hkd ($1750 without the wine). Now. Let me break this down for you, because I would never take the time to leave a negative review without proper explanation. Let's start with the King Prawn appetizers, at $250 per PIECE your expectations are being set. The, small to medium at best, prawns arrived on two plates, covered in some type of garnish. Looked appetizing enough, removed the garnish on top, the prawn was left unpeeled (an inconvenience, but not a deal breaker), but the prawn had been overcooked to the point where it was impossible to separate the shell from the meat, let me remind you that you're expected to eat and peel this with a fork and knife. Steaks: 14 oz ribeye, cooked medium rare ($320) 8oz tenderloin also cooked medium rare ($390) The steaks were cooked to the wellness we desired, however the tenderloin had been seared BURNT on both sides, not crusted as it should be on a tenderloin. You can imagine how it caused the rest of the meat to taste like nothing but charcoal and disappointment. Both pieces of meat also lacked beef flavour, the ribeye wasn't tender, and the tenderloin was somehow grainy and dry at a medium rare (truly impressive, sarcasm intended). All in all, these were low quality cuts of beef to begin with, in other words sending them back wouldn't have made a difference. Sides and addons: The foie gras add on was overcooked, so much so that it was almost as dense and dry as a pate. The bone marrow was actually pretty decent, nothing more to say there. The creamed spinach was over salted, and sauteed spinach (well it'd take a real genius to mess that one up). On the plus side, if you just feel like eating fries. This might be the place for you. At the end of the meal when asking for the bill our waiter asked if something was wrong as we had both left half our steaks untouched. I told them in the the most sincere way possible that it was terrible, when asked what specifically was wrong, I was kind of at a loss for words but settled on the overall flavour and quality. To which he went away and returned with the bill, nothing more to be said. Save yourself the disappointment, there are dozens of great steakhouses in Hong Kong and if you're comfortable spending at this price point, there are dozens of other restaurants that are sure to delight. Save yourself the time, money, and stomach space.
上環Blue · Butcher & Meat Specialist
| 餐廳分店 | Blue · Butcher & Meat Specialist |
|---|---|
| 地區 | 上環 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 多國菜,酒吧, |
| 人氣指數 | 492 |
| 價錢幾錢 | $201-400 |
Blue · Butcher & Meat Specialist訂位
Blue · Butcher & Meat Specialist位於上環區，詳細地址是上環荷李活道108號地舖，餐廳寬敞座位數目共有未知幾多個。Blue · Butcher & Meat Specialist幾錢？價錢優惠後人均消費大約$201-400埋單，早餐午餐晚餐Blue · Butcher & Meat Specialist餐單包括有多國菜,酒吧等美食，付款方式有Visa,Master,現金,AE付款。Blue · Butcher & Meat Specialist優惠
Blue · Butcher & Meat Specialist 評價 相片
One of the most disappointing meals I've ever had in Hong Kong and definitely on my list of worst restaurants to have ever dined at. My friend and I went last night on the recommendation of two acquaintances. The two of us ordered 2 King Prawn appetizers, a ribeye (+ bone marrow addon), tenderloin (+foie gras addon), creamed & sauteed spinach as sides, and a bottle of Malbec. The bill totalled just over $2400hkd ($1750 without the wine). Now. Let me break this down for you, because I would never take the time to leave a negative review without proper explanation. Let's start with the King Prawn appetizers, at $250 per PIECE your expectations are being set. The, small to medium at best, prawns arrived on two plates, covered in some type of garnish. Looked appetizing enough, removed the garnish on top, the prawn was left unpeeled (an inconvenience, but not a deal breaker), but the prawn had been overcooked to the point where it was impossible to separate the shell from the meat, let me remind you that you're expected to eat and peel this with a fork and knife. Steaks: 14 oz ribeye, cooked medium rare ($320) 8oz tenderloin also cooked medium rare ($390) The steaks were cooked to the wellness we desired, however the tenderloin had been seared BURNT on both sides, not crusted as it should be on a tenderloin. You can imagine how it caused the rest of the meat to taste like nothing but charcoal and disappointment. Both pieces of meat also lacked beef flavour, the ribeye wasn't tender, and the tenderloin was somehow grainy and dry at a medium rare (truly impressive, sarcasm intended). All in all, these were low quality cuts of beef to begin with, in other words sending them back wouldn't have made a difference. Sides and addons: The foie gras add on was overcooked, so much so that it was almost as dense and dry as a pate. The bone marrow was actually pretty decent, nothing more to say there. The creamed spinach was over salted, and sauteed spinach (well it'd take a real genius to mess that one up). On the plus side, if you just feel like eating fries. This might be the place for you. At the end of the meal when asking for the bill our waiter asked if something was wrong as we had both left half our steaks untouched. I told them in the the most sincere way possible that it was terrible, when asked what specifically was wrong, I was kind of at a loss for words but settled on the overall flavour and quality. To which he went away and returned with the bill, nothing more to be said. Save yourself the disappointment, there are dozens of great steakhouses in Hong Kong and if you're comfortable spending at this price point, there are dozens of other restaurants that are sure to delight. Save yourself the time, money, and stomach space.
這家餐廳在口袋名單很久了，這次看到有半價優惠，就和男朋友來嚐一下吧！前菜先點了Corn Bread，十分香！有濃濃的玉米香氣，配上SYRUP 和微辣的抹醬，甜甜咸咸，很不錯～不過份量不少，吃完有小小擔心之後吃不下XD主菜呢，真的好難選，感覺全都很好吃哈哈哈XD我們最後點了Black Angus BoneIn Ribeye (28 day Dry aged), Medium入面是微粉紅，入口有點乾，感覺是有點獨熟了，不過配上焦香的表面還是很吸引～Side 選了Bone Marrow 這個男友就不太喜歡了，而且沒有多士，我們只好用無限供應的薯條沾著吃XD最後甜品選了 The Blue Alaska在蛋白霜表面澆上BOURBON 然後點火，就是經典的火焰雪山XD 味道就一般啦～～總結來說，半價十分滿意，有機會多點人來吃還可以點斧頭扒，不過原價的話是OVER PRICE了。
推CORN BREAD！
Blue Butcher specialises in steak so the menu is filled with different cuts from the butcher, including rib eyes, Tbones, sirloin, tenderloin and ribs.On this visit, we got the Australian pasture raised Harvey beef boneless rib eye ($320), which was 14oz and looked absolutely massive. Sauces are made homemade here at Blue Butcher but unfortunately there is additional surcharge of $20 for each sauce. We got the béarnaise sauce which went very well with the steak! On the side we got a bowl of truffle parmesan fries to share which were delicious and the bowl was huge! However it came at a slightly steeper price of $110.
是日人日，生日快樂， 約埋去Blue Butcher 食塊Tomahawk steak! Blue.Butcher x E字頭 app 推出超值優惠， 使用e 字頭app 訂坐有高至30%50% 的優惠。
訂座時間日子選擇多， 又不限信用卡咭， 要注意的是飲品是沒有折扣優惠的噢。
開返支紅酒慶祝一下， 店員十分有心的推介， 跟所有食物都十分配搭～ 價錢又不昂貴 。
主角斧頭扒出場！ 即叫即揀即煮！ 選了medium rare 雖然等了1520 分鐘， 但絕對值得， 不同部位的斧頭扒有不同口感和味道。
最頂肉味最濃。
中間最嫩最juicy 。
底部帶焦最香口。
脂肪酥香而不膩， 入口即溶。
真的十分回味。
配上了牛骨髓， 口感滑溜溜， 濃濃的牛酥香！ 好像超濃味牛油般. 再值得一讚是薯條， 條條新鮮條條脆口！ 甜品時間店員推薦 blue lagoon. 其實是火焰雪山， 上枱時會淋上rum 酒點火， 好有兒時回憶， 雪山裏是椰子雪糕和雜果， 山腳是脆脆 。
好味。
好滿足的一個人人生日飯
Absolutely lovely meal! I was hoping to go for their brunch but unfortunately, my friends and I could not find a date that suited us all before they left the country again, so we went for the set dinner offer during Dining City's restaurant week instead.I got the Grass Fed Steak Tartare to start. It was very good, but nothing unlike what you would normally expect. My main was the Australian Pasture Raised Black Angus Rig Eye and it was delicious, So much flavour and perfectly medium rare! It was served with Black Truffle Fries for the dinner set deal but I also ordered a side of mashed potatoes. Both were great, the truffle fries really tasted like truffle instead of just being sprinkled in some truffle like 'truffle fries' normally are. For dessert, I got the Fresh Mango Pudding which wasn't exactly what I expected as I thought it would be more like a normal Mango pudding, but it was lovely and really did taste very "fresh" and summery, making it the perfect thing to finish off my meal after all that meat!I also tried my friends' desserts and they were all great. The Caramelised Pineapple tasted almost like Christmas (like Apple Pie with Ice Cream!) and the Grilled Peach was in between the two other desserts, which I felt were more summery vs. wintery.The normal menu is a little pricey, but I would definitely come back! My only complaint would be that the table was rather high for how low the chairs were but that's just nitpicking really! A+ food!
您對於上環餐廳「Blue · Butcher & Meat Specialist」有何comment？
Blue · Butcher & Meat Specialist餐廳詳細資料：
- Blue · Butcher & Meat Specialist地址: 上環荷李活道108號地舖 Blue · Butcher & Meat Specialist, G/ F,108 Hollywood Road, Sheung Wan
- Blue · Butcher & Meat Specialist電話:
- Blue · Butcher & Meat Specialist價錢: $201-400
- 分類: 多國菜,酒吧,
- 座位: 未知
- 付款: Visa,Master,現金,AE
- FB專頁: Blue · Butcher & Meat Specialist Facebook
更多Blue · Butcher & Meat Specialist相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在榮發餐廳內有任何傳播的風險，榮發餐廳在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳榮發餐廳除了遵守預防及控制疾病的相關規例，榮發餐廳同時建議採取以下措施*榮發餐廳 黃, 榮發餐廳 藍, (榮發餐廳 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
Blue · Butcher & Meat Specialist在餐廳內應如何確保環境衞生？
- 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所（包括水龍頭與廁所把手）和食肆座位間的清潔，定時及在有需要時應用1：99（即把1份漂白水與99 份水混和）的稀釋家用漂白水消毒，以經常保持清潔和適當維護。
- 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方，應使用 1：49（即把 1 份漂白水與 49 份水混和）的稀釋家用漂白水。
- 經常清潔消毒食物接觸面及設備，例如餐具。
- 經常清潔消毒員工或顧客的頻密接觸點，例如門柄、桌面、餐盤。
- 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣，可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。
餐廳廚房內Blue · Butcher & Meat Specialist應如何確保食物衞生？
- 採用「食物安全五要點」，以正確處理食物：
- 精明選擇：選擇安全的原材料
- 保持清潔：保持雙手及用具清潔
- 生熟分開：分開生熟食物
- 煮熟食物：徹底煮熟食物
- 安全溫度：把食物存放於安全溫度
- 有需要時，提供公筷公羹。
- 避免公開展示沒有包裝的即食食物（例如烘焙食品）。
- 如使用即棄手套處理即食食物，要注意手套不能代替清洗雙手，並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下，便應把手套丟掉；要經常更換手套，更換時和除手套後都要清洗雙手。
對於工的個人衞生餐廳Blue · Butcher & Meat Specialist建議是什麼？
- 工作人員須謹記：定期檢查體溫
- 工作期間，戴上口罩
- 咳嗽或打噴嚏時，要用紙巾掩蓋口鼻，並立即將已弄髒的紙巾丟入垃圾桶。然後，以梘液和清水清潔雙手
- 保持良好的個人衞生習慣（例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手）
- 如患有或懷疑受到傳染病感染或出現病徵，例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛，應停止處理食物。如出現呼吸道感染病徵時，應戴上外科口罩及盡早求醫
- 洗手時應以梘液和清水清潔雙手，搓手最少 20 秒，用水過清並用抹手紙弄乾。雙手洗乾淨後，不要再直接觸摸水龍頭 （例如先用抹手紙包裹著水龍頭，才把水龍頭關上）
Blue · Butcher & Meat Specialist餐廳內大家應如何減少社交接觸？
- 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離：
- 為顧客提供外賣選擇
- 避免搭枱或改動座位安排以減少直接面對面接觸
- 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
- 在服務櫃枱加設屏障，減少顧客與員工直接面對面接觸
- 鼓勵顧客使用非觸式的付款方法（例如：信用卡、手機應用程式等）
- 安排員工分批工作、休息及用膳