庫克廳 中環
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庫克廳推介
庫克廳是世界上唯一一間庫克廳，讓賓客可一嘗行政主廚 Robin Zavou 烹製的獨特美食。團隊根據來自世界各地可用的季節性食材打造每晚的晚餐，與庫克香檳系列成完美配合。
中環庫克廳
| 餐廳分店 | 庫克廳 |
|---|---|
| 地區 | 中環 |
| 電話訂位 | 28254014 |
| 餐單 Menu | 西式,Fine,Dining,酒店餐廳, |
| 人氣指數 | 447 |
| 價錢幾錢 | $801以上 |
庫克廳訂位
庫克廳位於中環區，詳細地址是中環干諾道中5號香港文華東方酒店1樓，餐廳寬敞座位數目共有12個。庫克廳幾錢？價錢優惠後人均消費大約$801以上埋單，早餐午餐晚餐庫克廳餐單包括有西式,Fine,Dining,酒店餐廳等美食，付款方式有Visa,Master,現金,AE,JCB付款，Booking網上訂位可以電話致電 28254014 查詢訂座。庫克廳優惠
庫克廳 評價 相片
這天是我的生日，感謝朋友幫忙訂了Krug Room舉辦生日派對。
很多人說Krug room很神秘，其實它就位 於香港文華東方酒店1樓Mandarin Grill + Bar裡面的一個神秘小房間。
這間Krug room要提前預訂，而且有minimum charge，最多只能serve 10位。
當天我去的Spring theme, Spring menu，Krug room是會隨著季節去轉換佈置和食物主題，務求保持客人新鮮感。
我們當天挑選了$2888一位的Dinner set ，己經是最便宜的菜單了。
Krug room的另一個特式便是以Krug的香檳配搭菜式，前菜配上了KRUG GRANDE CUVÉE 166ÈME ÉDITION, Krug 2004 及各種開胃的法式海鮮。
如圖所見，所有食物都是各種配搭春天、農作物、盆裁的造型，豬肉砌成蘋果樹，甜品造成蘿蔔造型等，非常可愛。
整體食物味道不錯，造型、擺盤加分，環境舒適具私隱度。
因為本人生日，酒店也送上蛋糕，驚喜！
很久前就聽說過這家在MO裡面神秘的Krug Room餐廳，但預訂等候時間很長所以一直沒來過。
感謝朋友的邀請，三個月前訂好了座位讓我們10個朋友來個感官和味蕾的享受之旅。
為什麼說這家餐廳神秘，是因為如果沒來過或是沒有服務生帶路絕對找不著。
餐廳座落在文華廚房的心臟地帶，我們全部人到齊在1樓的扒房那邊有服務生帶我們穿過The Chinnery的後門，然後這家神奇的餐廳就在我們的左邊。
與其說是餐廳，其實更像一個獨立的火車車廂！裡面的佈置根據季節決定，我們現在是春季所以裡面以花花草草蘑菇等為主，像把一個小森林帶進房間裡面，超級美！！坐在這裡可以透過「火車」窗戶看見廚師們在準備我們當晚的晚餐。
這家是Krug Room當然當晚的所有配酒都是Krug牌子的香檳，有Grande Cuvee 164和Krug vintage 2004(好像是哈哈）。
比起香檳，我比較常喝紅酒，所以對如何品嘗真的不太清楚，只知道當晚的香檳都很容易入口，氣泡多。
服務生給每位客人倒好酒後，主廚Robin Zavou帶著副廚和服務生們進來房間介紹這個Krug Room，原來這家餐廳現在全球只剩下香港一家了，朋友還笑說it’s one of the experiences that you have to try before you die (這也太誇張哈哈）！主廚Robin介紹完以後，幾位服務生就倒乾冰在我們上面吊著的盆栽裡面，煙霧環繞，超級美！！當晚一共有13道菜式，3道小食，4道前菜，3道主菜和3道甜點。
我們晚上8點進餐廳，12點多才吃完出來。
雖然份量都是小而精，但我吃到主菜第一道已經覺得很飽（難道是我最近減肥所以胃縮小哈哈妄想中）。
我在這邊就不一道道菜式介紹了，我最喜歡的應該是在前菜的一道蝦頭和蝦肉用Nasturtium leaves包著吃，味道很讚！而且我是第一次吃金蓮花葉，樣子很像迷你版的荷花。
主廚教我們把蝦頭的汁和蝦膏擠到蝦頭裡面，攪拌均勻在包著蓮花葉吃。
生蝦肉爽口，蝦頭靠熟後擠出來的汁超香，好味！這邊每一道菜都像一件藝術品，味道如何就見仁見智，但視覺感官上都很棒！我以前在澳洲生活的時候吃過不少做得像藝術品式的fine dining餐廳，不僅好看而且味道滿分。
這家Krug Room的感官一流但味道對我來說覺得还ok，純屬個人感覺。
和閨蜜知己們在這邊品嘗美食會是一件人生樂事♥
This month is the celebration month for B and I to mark our 10th anniversary. For this special occasion, we ought to go somewhere really special to celebrate, and there would be no other choice but the Krug Room.Unfortunately we couldn't make any reservation for D day, but were only given 2 options of date to choose from for the month.We were told we would be one of 3 couples to share the communal chef's table on the night, and dinner shall start at 1930 as it is preferable for things to be cooked and served at the same time for everyone. Turned out, one couple arrived an hour later, and missed all the demo done by the head chef himself, so guys, stick to the start time suggested by the restaurant in order to enjoy each bit that is part and parcel of the dining experience for the price you are paying.We checked in at the Mandarin Grill, and then was led to The Chinnery. The passage to Krug Room is located right behind the bar inside The Chinnery. Through a doorway leading to the hotel's kitchens area, we were led through a dimly lit corridor into where the infamous Krug Room is hidden.The environment of the room gave us enough comfort and exclusivity to ensure we maximise our dining enjoyment. The head server made use of the time when our food was being prepared to introduce to us the background of the Krug Room design the interior was cleverly designed to mimic a train cabin as well as to bring elements of the Krug brand to life in a personal kitchen setting, hence lots of wood and marble were used, with the wood on the signature wall being vintaged oak taken from the very barrels where the Krug champagne was matured in. The modern chandelier helps bringing some glam since afterall, it's the Krug Room. Glass windows were installed in between the dining room and the kitchen thus diners can enjoy the sight of the chefs running around cooking their food while appreciating the look and taste of the edible art pieces presented.Back to the food. The menu gets changed every season. We enjoyed the Krug Experience Package that includes a Spring menu plus 2 glasses of Krug Grande Cuvee, 1 glass of Krug Vintage 2000 and 1 glass of Krug Rose for each. I still can't stop the oohs and aahs even now when I look at the photos amid writing this review. In chronically order, these were what we had on the nightyster a freshly shucked oyster covered with lemon sherbet put back in its own shell, highlight of the dish was the garnishing leaf which was a molecular creation that tasted oyster.King crab crab meat so soft and tender covered with soya sauce jellyFoie Gras done in creme brûlée style, silky smooth yet bursting with flavours, with brown sugar perfectly caramelised.Cherry Blossom Tree with vege and edible flowers arranged on a framed tile as a cherry blossom tree though arguably, the peas could not exactly be related to cherry blossoms. We were asked to scrape the the food from top to bottom in order to allow all the flavours to combine in each spoonful.Lobster delicately cooked by emerging the lobster meat in bee wax that had been boiled to 85c for about 45 minutes (done in front of us by the head chef at the beginning of the meal). Served with sake jelly and caviar, and drizzled with nitrogensolidified pomelo flesh.Asparagus gigantic white asparagus simply presented with 5 kinds of sauce, respectively hollandaise, chestnut, squid ink, mayo and hazelnutMorel the exotic mushrooms were presented on a mini shovel served in a bed of dirt made of bits of wheat and ryeAmadai the fish, so marvellously cooked with crispy scale (yes, scale) and skin and juicy and tender flesh. Served on a bed of assorted seafood.Chicken I personally think this is the no. 2 highlight of the night. the chicken fillets were charred and presented as if they were charcoals and smoked in front of us. Served with greens. the chicken so tender and juicy.A round of drum roll please dessert time! To start the show, the server rolled out a strip of artificial turf on the table.Mango (changed into Bread Pudding in the last minute as the chef thought the mangoes were not good enough to make his dish work) Top perfectly baked to a crisp, inside a very fulfilling bread & butter pudding, not too sweet. Served with caramelised pineapple, vanilla icecream.Spring absolutely the no. 1 highlight of the night! All sorts of sweet goodies (chocolate, marshmallows, macarons, made in the shape of different kinds of vege, resting on a bed of ‘dirt’. Everything edible including the shovels and plaques.Arabica Coffee or Tea the ordinary.An impeccable dining experience indeed everything 5 stars including the price. A pity my stomach is not big enough to take in all the goodies. I was so full that I could hardly fully enjoy the last few dishes presented towards the end.
香港文華東方酒店的Krug Room，名聲響亮,聽聞主廚換人之後水準下不斷下降，心裏不禁涼一涼！只可包場，選訂餐單，最多可坐12人！食咗頭三件開始懷疑覺得食唔飽，好彩仲有香檳飲！不過甜品環節令我失望，沒看到廚師在桌上畫畫！
有幸受朋友邀請參加今晚飯局，要訂兩個月才有位，因為每晚只招待一枱12位，全世界暫時有三間，確令人有點期待。
經waitress 帶路去到十分隱蔽的Krug Room ,好靚既長枱同玫瑰花裝飾，全晩free flow Krug Champagne,加上朋友帶既紅白酒，十三道菜，每一道都好精緻，無論視覺味覺上皆是極致亨受，最後三道昰甜品，好可惜甜品環節本人已醉了，每位$3300，確是貴，不過本人又覺得值得，無論服務，賣相，味道也比出面收同等價錢的餐廳好。
據說每幾個月會轉menu一次，希望有機會再來。
您對於中環餐廳「庫克廳」有何comment？
庫克廳餐廳詳細資料：
- 庫克廳地址: 中環干諾道中5號香港文華東方酒店1樓 The Krug Room, 1/ F, Mandarin Oriental Hong Kong,5 Connaught Road Central, Central
- 庫克廳電話: 28254014
- 庫克廳價錢: $801以上
- 分類: 西式,Fine,Dining,酒店餐廳,
- 座位: 12
- 付款: Visa,Master,現金,AE,JCB
- FB專頁: 庫克廳 Facebook
更多庫克廳相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在泰不辣媽媽內有任何傳播的風險，泰不辣媽媽在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳泰不辣媽媽除了遵守預防及控制疾病的相關規例，泰不辣媽媽同時建議採取以下措施*泰不辣媽媽 黃, 泰不辣媽媽 藍, (泰不辣媽媽 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
庫克廳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。
餐廳廚房內庫克廳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庫克廳建議是什麼？
- 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）
庫克廳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