BlueDuck Workshop - Chef's Soul Cuisine 中環

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這間私房菜其實亦留意咗一年, 但舊年四月以來已經再無食友update過了,原來連地址都轉了, 轉了同一條街的6號, 一座五層高嘅有”笠”唐樓,一梯一伙的商業樓, 要從橫街入, 去到樓下都重要打電話上去問”門口密碼”因為係無看更把守的, 可能當日是星期五, 星期三打電話訂枱時都要入waiting list, 到星期四晚才可覆實OK了,不過店主亦事先講明當晚有一枱比較多人的枱,聲浪可能會大一點如唔介意的話都可以的, 私房菜地方嘈也嘈不了到那裡,一於去馬, 其實自己心裏已經諗定了後補餐廳,亦是在附近的一些地鋪, 星期五早上打去確認一次當晚吃什麼菜式時, 怎麼都是同舊年四月食評那篇大致相同嘅?!唔怪得之無人再投稿啦, 不過唔緊要我們未食過起碼有些新鮮感,一踏進場,果然好私房菜FEEL, 燈光幽暗, 我們嘅枱係”潛建”出來的所以唔可以對座而是成”L”字形座的, 無相干我們已經不是那種要互望住對方才食得落飯那種了,近窗口那邊兩位女士座, 往外是一枱6個人座嘅枱,再向外是我們的二人枱,而另一邊靠牆梳化一排過擺出17~18人的餐具陣勢, 而最近門口那邊是開放式廚房中間只拉一趟簾,廚師單人匹馬,待應一男一女, 廚房道具有一座中形家庭式焗爐, 由於商業單位沒有明火只見用電爐兩個, 上加抽油煙機, 旁邊是大形的家庭式雪柜, 廚房後面另霹有一室作洗滌及另一雪柜之用, 但就現場整晚所見, 這廚師沒有幫廚情況下一個人SOLO都幾瀟灑下, 尤其單人要一次過做咁多個主菜,他亦要擺碟(前菜/沙律/間場小食等等)咖啡或茶,因為全是在他那三步行晒的範圍內完成的, 所以他們沒有太複雜的菜式亦不能隨便亂改餐單,唔係熟練每一道菜嘅流程只會加重廚房嘅負擔, 打亂整體表現, 在道具少,人手少又諸多限制下做私房菜絕不容易呢,講番當晚菜式名物)黑松露蛋每人一隻, 主要係個汁調得無懈可擊,同隻蛋無任何關係,因為店方從沒標榜用什麼農場有機蛋,意大利慢活蛋,四川唔知邊度人手帶嚟香港的山村蛋之類, 只感覺隻蛋比一般的細SIZE, 可能唔想客人第一道菜就食飽肚嘅關係啦, 個汁好鮮味之餘亦重松露味, 汁全掛到每一夥蛋上所以照片上看並不太突出到個效果, 蛋黃亦沒有做到流心, 但這並不重要因為係食個汁,基本上放件燒年糕係度都會覺得好味!簿切咸火腿配比利時梨羅馬生菜沙律 沙律汁MAYO亦係調得幾出色下, 可惜的是沙律菜只有一種羅馬生菜,而火腿雖則唔知邊嚟嘅, 但份量都算多及不太咸同時油香足夠, 一咬下口腔內全是那種香味久久不散, 跟着上的是一個周打魚湯,魚湯底做得不錯, 雖然湯內沒有海鮮, 但也有不少雜菜粒粒, 加上忌廉落得剛剛好,滑之餘沒有搶過個湯間場用上一個普羅旺斯撻 撻底係一個牛油擘酥底, 即係類似雞批皮那種, 面放上一些蕃茄/煙肉/洋蔥/橄欖粒粒, 如果的牛油擘酥底做得工整一點(呈碟形)會更漂亮,始終現在這個樣太隨意, 而MAYO醬唧在外面亦未必人人會點來吃,或者可以講未必人人食MAYO嘅!主菜:安格斯牛扒 四成熟, 一部份係一部份唔係, 肉質普通個隻, 稍稍硬身,太庭話無乜牛騷味, 但我就反而覺得佢有陣風乾肉味, 個汁都OK啦黑豚豬扒 整件扒外層包了一層似肉又唔似肉嘅外殼, 但不是煎炸至脆那種口感,因為有汁令外層基本上係淋身的, 吸收咗汁的味非常之可口, 內部的豬排亦可能長時間醃過嘅關係有一股鮮甜味, 似雞湯加蘋果汁之類的味道, 豬扒肉質鬆,淋,滑又係食過唔多嘅黑豚豬扒中少見的, 如果喜歡吃原味豬扒的客人想必失望而回但我等食慣中餐嘅人來講又覺得幾新鮮, 起碼它那種鬆同淋只係水份入侵了肉內的口感而不是梳打粉侵蝕後的口感,豬肉味依然存在只係多咗一些其他的味道,接受與否見仁見智,甜品: 蘋果撻伴云呢拿雪糕球 呢個係比較失色之作因為撻皮同上面嘅普羅旺斯撻皮同一品種但重要厚身少少, 個樣實在唔吸引, 好難突出到d乜, 反而個球雪糕好有云呢拿味, 一球唔多夠喉,咖啡 本人要了咖啡, 真係飲唔晒, 實在太差勁了, 個樣似latte但它不是, 個咖啡味更少得可憐, 我寧願佢用最普通嗰種蒸餾咖啡好過啦,整體嚟講, 以這價錢來講可以接受,服務亦OK, 除咗個咖啡之外

從雜誌介紹的法、意式私房菜，價錢不算貴，廚師有心思，好食，誠意小店!一間屬於法國式嘅私房菜，上樓舖佈置簡單有心思。

清潔整齊，實而不華。

有d似宜家示範單位，坐得好舒服。

晚餐每枱安排只有一枱客，所以唔會趕你走，可以慢慢長談。

服務員雖然只有一位，但相當有效率同細心。

自家製麵包非常特別，外皮脆麵包心軟軟似橡皮膠，好有麥香，好好食，我們食完又食品!黑松露釀春春蛋，好香好滑落!菜花湯，足料又香港!巴馬火腿沙律，火腿有鹹香，配上西芹粒、蘋果粒同羅馬生菜，自家調嘅dressing亦好好味，讚!主菜有煎鱸魚或者牛扒，我叫咗煎鱸魚，新鮮又唔乾皮，連埋蕃茄酸酸汁，非常醒胃!甜品有暖朱古力蛋糕配雪糕，喜歡朱古力有少少苦，好好味道~~~最後送上花茶一杯，畫上完美嘅句號。

感覺好溫馨~~~~

It was really difficult to find this place it's up some really unrevealing steps. The atmosphere was really good. As there were only a few tables, everything was cosy and comfortable. The staff was really polite as well. The food was okay too, although not great. I really liked the raviolilike dish both the sauce and stuffing was nice. Overall, I didn't really think the whole dinner wasworth the money though, since all the dishes were just quite average.

besides the appetizer on the egg, shrimps and soup, everything else was not that good.Foie gras was overcooked, one of the main dish choice was quail, which was too sweet ?? the rib eye was not cooked to our likings (overcooked), and I have never had a warm chocolate cake that was salty, it was REALLY salty!! Our whole party told the waiters it was salty, and they claimed it's because their chocolate was 90% cocoa???Did not bother or suggest to change for us at all.. very bad service.All 15 of us ended up wasting our dessert...Minimum to book the whole place is $6000, so make sure you have at least 20 people at $300 per head.They charged us the minimum even when we only had 15 people there, the point is, they never told us the minimum still applies when we told them we only have 15 people... unbelievable~!

公司係呢間私房菜攪Annual dinner已經2年啦！水準一直都好好....最好味當然係餐前餐包、睇住佢自已做同焗。

全晚吃了餐包、生蠔、黑松露燴蛋、雞扒、鵝肝、沙律、忌廉湯、三文魚意粉、心太軟和花茶呢間私房菜最好就係攪party、點玩都得、食物會預先幾日比客人選擇、好細心和好味既一間私房菜。

BlueDuck Workshop - Chef's Soul Cuisine餐單提供西式等推介美食位於中環區，餐廳座位數未知人均消費約$201-400，結賬可以用現金,銀聯，Booking訂位可以電話致電 31752448 查詢。

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BlueDuck Workshop - Chef's Soul Cuisine餐廳詳細資料：

• BlueDuck Workshop - Chef's Soul Cuisine地址:
  中環士丹利街28號2樓
  BlueDuck Workshop - Chef's Soul Cuisine,  
• BlueDuck Workshop - Chef's Soul Cuisine電話: 31752448
• BlueDuck Workshop - Chef's Soul Cuisine價錢: $201-400
• 分類: 西式
• 座位: 未知
• 付款: 現金,銀聯
• FB專頁: BlueDuck Workshop - Chef's Soul Cuisine Facebook

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