法租界 中環
地址: 中環蘭桂坊德己立街20A號1樓
最後更新:
法租界推介
This restaurant is located in Lan Kwai Fong, inside a dark alley which honestly is a bit intimidating for the first timers. Having visited another restaurant here before, at least I knew that the place was not dangerous. After checking with the staff at Brickhouse, who directed us to walk up the stairs, we arrived at a nondescript door without any sign. It should not be a surprise, however, as Fa Zu Jie is indeed a private kitchen.Seated at the other end of the restaurant near the big covered terrace, the atmosphere was cozy and comfortable, offering us a nice ambiance though one could also see the interior decorations was a bit dated. The open kitchen is on the other side where diners could easily see the activities. Greeted warmly by Chris, who managed my reservation and special requests, we started the 7course menu ($598 each, with the additions of $80 each for the souffle).The name of the dishes is rather unique, and by looking at them one could not guess what would be coming. Take the first course as an example. It is Fake. Pleurotus Abalonus. In fact it was an abalone cooked nicely, tender on texture, cut into slices and marinated to show an interesting mushroom flavor, while on the side are some kale, sauteed with mushroom and thin radish slices. Overall the flavors are very harmonized.The second course was Garlic in Love. Salt. Slowcooked Belly. I thought the dish was inspired by the Shanghai cuisine of a similar combination. The slices of pork belly got a nice bite, rich in taste and seasoned with some salt. The celery strips on top provided a refreshing and different texture, while the garlic paste was creamy and not excessively pungent. A nice dish.The third course was The Mood. Deep Bay. The deepfried radish cake was something traditional and available in fishing villages in HK, according to Chris. Recreating this, and then adding some deepfried small shrimps on top, I found the radish cake's texture firmer, with a nice bite and paired well with the parsley and anchovy sauce on the side. There is also an Hiroshima oyster too, intense on flavors, full of umami elements. I also like the sauce having a nice acidity to reduce the weight of the deepfried radish cake.The fourth course was Exotic Mediterranean Sea. Enchanting Shanghai. The broth was prepared using some local fish, with some crab meat added, reminiscent of the famous Marseilles seafood broth. My wife opted for the pure fish broth however, showing up whiter and not as intense. The Shanghai noodle accompanied was to be eaten after dipping into the soup. For some the broth might be a bit underseasoned, but I feel it is appropriate, in order not to overpower the delicate notes of the noodle. After finishing the noodle we also drank the broth, knowing that all the great essences had dissolved into the soup.The fifth course was Elegant Face. Elegant Rice. Originally with Australian wagyu beef cheek, I changed that to a duck confit instead. It was beautifully done, with a crispy skin while not making the meat overly dry. Nicely seasoned, it is a good complement in taste with the Shanghai vegetable rice, which are prepared with some Chinese ham and lard, giving a nice fragrance and smoothness, but not oily to make it repelling. This is my favorite of all the dishes in the evening, and I also thank Chris for arranging the duck confit upon my request.Moving to dessert we had the Summer. A Preseason Performance in Winter. A really innovative idea, using winter melon to prepare this dessert, with the bottom pieces soaked in mulled wine, having a taste like pear and honestly if you don't tell me I would not be able to tell the difference. On top there are caramelized winter melon slices, with some sour cream added to balance the sweetness. A truly creative dessert.We added the extra dessert option, with Ginger. Souffle. Beautifully presented, when scooping in there are some small pieces of ginger, not only giving a nice fragrant note to the souffle, the slight spiciness is also a great complement to the light sweetness, balancing it perfectly. A really nice conclusion to the meal and another testimony to the uniqueness of the chef's in combing French techniques with Shanghai and HK cuisines to make a good fusion dinner.Services are very good, with Chris coming to explain each course in details. One thing to note is that the restaurant did not sell alcohol so they encourage customers to bring their own wine, without corkage. But it is also important to note that they only accept cash or bank transfer, no credit card.The bill was $1,356 and the portion was appropriate to make us full but not overly so. No wonder that despite its relatively difficult to find location it is still popular, even in the recent political and economic difficulty in town.
中環法租界
| 餐廳分店 | 法租界 |
|---|---|
| 地區 | 中環 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 多國菜,Fine,Dining,私房菜, |
| 人氣指數 | 458 |
| 價錢幾錢 | $401-800 |
法租界訂位
法租界位於中環區，詳細地址是中環蘭桂坊德己立街20A號1樓，餐廳寬敞座位數目共有30個。法租界幾錢？價錢優惠後人均消費大約$401-800埋單，早餐午餐晚餐法租界餐單包括有多國菜,Fine,Dining,私房菜等美食，付款方式有現金付款。法租界優惠
法租界 評價 相片
This restaurant is located in Lan Kwai Fong, inside a dark alley which honestly is a bit intimidating for the first timers. Having visited another restaurant here before, at least I knew that the place was not dangerous. After checking with the staff at Brickhouse, who directed us to walk up the stairs, we arrived at a nondescript door without any sign. It should not be a surprise, however, as Fa Zu Jie is indeed a private kitchen.Seated at the other end of the restaurant near the big covered terrace, the atmosphere was cozy and comfortable, offering us a nice ambiance though one could also see the interior decorations was a bit dated. The open kitchen is on the other side where diners could easily see the activities. Greeted warmly by Chris, who managed my reservation and special requests, we started the 7course menu ($598 each, with the additions of $80 each for the souffle).The name of the dishes is rather unique, and by looking at them one could not guess what would be coming. Take the first course as an example. It is Fake. Pleurotus Abalonus. In fact it was an abalone cooked nicely, tender on texture, cut into slices and marinated to show an interesting mushroom flavor, while on the side are some kale, sauteed with mushroom and thin radish slices. Overall the flavors are very harmonized.The second course was Garlic in Love. Salt. Slowcooked Belly. I thought the dish was inspired by the Shanghai cuisine of a similar combination. The slices of pork belly got a nice bite, rich in taste and seasoned with some salt. The celery strips on top provided a refreshing and different texture, while the garlic paste was creamy and not excessively pungent. A nice dish.The third course was The Mood. Deep Bay. The deepfried radish cake was something traditional and available in fishing villages in HK, according to Chris. Recreating this, and then adding some deepfried small shrimps on top, I found the radish cake's texture firmer, with a nice bite and paired well with the parsley and anchovy sauce on the side. There is also an Hiroshima oyster too, intense on flavors, full of umami elements. I also like the sauce having a nice acidity to reduce the weight of the deepfried radish cake.The fourth course was Exotic Mediterranean Sea. Enchanting Shanghai. The broth was prepared using some local fish, with some crab meat added, reminiscent of the famous Marseilles seafood broth. My wife opted for the pure fish broth however, showing up whiter and not as intense. The Shanghai noodle accompanied was to be eaten after dipping into the soup. For some the broth might be a bit underseasoned, but I feel it is appropriate, in order not to overpower the delicate notes of the noodle. After finishing the noodle we also drank the broth, knowing that all the great essences had dissolved into the soup.The fifth course was Elegant Face. Elegant Rice. Originally with Australian wagyu beef cheek, I changed that to a duck confit instead. It was beautifully done, with a crispy skin while not making the meat overly dry. Nicely seasoned, it is a good complement in taste with the Shanghai vegetable rice, which are prepared with some Chinese ham and lard, giving a nice fragrance and smoothness, but not oily to make it repelling. This is my favorite of all the dishes in the evening, and I also thank Chris for arranging the duck confit upon my request.Moving to dessert we had the Summer. A Preseason Performance in Winter. A really innovative idea, using winter melon to prepare this dessert, with the bottom pieces soaked in mulled wine, having a taste like pear and honestly if you don't tell me I would not be able to tell the difference. On top there are caramelized winter melon slices, with some sour cream added to balance the sweetness. A truly creative dessert.We added the extra dessert option, with Ginger. Souffle. Beautifully presented, when scooping in there are some small pieces of ginger, not only giving a nice fragrant note to the souffle, the slight spiciness is also a great complement to the light sweetness, balancing it perfectly. A really nice conclusion to the meal and another testimony to the uniqueness of the chef's in combing French techniques with Shanghai and HK cuisines to make a good fusion dinner.Services are very good, with Chris coming to explain each course in details. One thing to note is that the restaurant did not sell alcohol so they encourage customers to bring their own wine, without corkage. But it is also important to note that they only accept cash or bank transfer, no credit card.The bill was $1,356 and the portion was appropriate to make us full but not overly so. No wonder that despite its relatively difficult to find location it is still popular, even in the recent political and economic difficulty in town.
朋友介紹下去了中環食私房菜，地點有些隱秘，有點忙中帶靜嘅感覺。
朋友話飲食節目都推介，當然要試試。
食物水準確是美味出色，fushion菜充滿驚喜特色，每碟看似少少的份量，最終食得包包的，好滿足，絕對是高質，啱哂三五知己聚會及情侶節日慶祝。
餐牌的菜名別具心思，未食已吸引。
偽·鮑魚菇鮑魚新鮮爽口，用鮑魚扮鮑魚菇，很有創意肉末·甘藍情懷·后海灣地中海風情·上海嫵媚滬酸菜·意國紅燒·德國米月半·抱中環🤩薑·飛雪😋薑梳乎厘，有少許蓉粒，味道適中，不會太甜太膩。
正!老闆好細心食之前介紹每道菜。
👍款款都好食，值得一試。
😋
同同事食開年飯，又係同事發板～最開心同班同事出去食😍餐牌係 Tailor made, 真係不得了～.叫咗八樣菜，雖然每份都細細份咁，但係超級飽！.聽名真係唔知係咩黎嘅，每一味餸都食落去好驚喜流動的陽光，冬日，福：係菜，腐皮福袋入面裝住流心雞蛋！.馬鈴薯沙律係用德國酸菜同薯仔整咗個酸酸地嘅汁，再點埋炸咗嘅腐皮，好開胃！.北海道野帶子，溶化的粟米，蝦子油：個名真係好得意😂係香煎北海道帶子，在加好似薯蓉咁樣樣嘅粟米碎，再淋埋蝦子油好香！.層層疊：本身以為會係牛柳粒嗰啲，點知係手撕雞！好香麻油味，正.漁鄉：係意大利粒粒pasta配大蝦，再加髮菜source，好新穎！.軟米香：係上海菜飯再配燒鴨肉！好香好正～.白雪風鈴：係歐洲果個貝殼蛋糕feel，細細粒配cream食落去好清新.薑雪菲：係薑味梳乎里，出面食吾到呢個味！多謝我班好同事，等我咁有食神！老闆咁有心機設計啲餸，仲係食之前簡介，心思100分！唯一一個缺點就係，廚房抽風唔夠強，食完個身有陣又油煙味...
Went there for my birthday dinner. The place was nice but the food was a huge disappointment. We were served an appetiser with avocado that was too sour, a fish burger with eel and Shanghainese flatbread that was cold, risoni with shrimp roe that did not require much cooking except boiling pasta and mixing it with store bought fried fish roe, room temperature ‘Shanghainese wonton’ filled with cheese (once melted but cooled) that looked nothing like Shanghainese wontons, braised lamb and rice cakes with a medium size tomato that overpowered the whole dish, and worse still, some warabi mochi that was cut in a way too thin strip places on some dry rice pudding to make it look like sushi. I don’t usually write negative reviews unless I was very angry at the restaurant. The chef, to me, did not put much thought into designing these fusion dishes. The flavour and texture pairing was terrible. Made us wonder if he tasted his menu before confirming it. So bad.
去之前已經收到餐單覺得好神奇勁有創意完全睇啲名唔會知道佢食咩 一去到已經覺得勁有高級餐廳感覺 場地唔大可以容納20幾人 好彩攞咗張圓枱有啲私人空間 第一道菜係半醉八爪魚同帶子刺身第二度菜係茄子加素雞同埋魚鬆加素雞 佢個素雞口感超級彈牙勁似魚蛋覺得好有新意 之後係一個撻佢嘅皮好似雲吞皮咁薄咁脆 有陣牛油酥香味入面係輕芝士乳酪菠菜蓉甜而不膩 佢有個薑梳乎厘入面都真係有薑蓉同埋老闆拎咗去支私伙嘢出嚟佢話係客人自己釀製嘅桂花酒 超好飲超甜超香桂花味
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法租界餐廳詳細資料：
- 法租界地址: 中環蘭桂坊德己立街20A號1樓 Fa Zu Jie, 1/ F,20 A D' Aguilar Street, Lan Kwai Fong, Central
- 法租界電話:
- 法租界價錢: $401-800
- 分類: 多國菜,Fine,Dining,私房菜,
- 座位: 30
- 付款: 現金
- FB專頁: 法租界 Facebook
更多法租界相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在百里鮮海鮮火鍋酒家內有任何傳播的風險，百里鮮海鮮火鍋酒家在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳百里鮮海鮮火鍋酒家除了遵守預防及控制疾病的相關規例，百里鮮海鮮火鍋酒家同時建議採取以下措施*百里鮮海鮮火鍋酒家 黃, 百里鮮海鮮火鍋酒家 藍, (百里鮮海鮮火鍋酒家 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
法租界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。
餐廳廚房內法租界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法租界建議是什麼？
- 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）
法租界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