葆里湛西洋料理 中環

葆里湛西洋料理 評價 相片

Despite the bad openrice reviews, we decided to dine here for lunch anyway and boy was I a happy girl after lunch  not sure if it's because the place is new but I feel it deserves way better reviews for their food and ambience. The restaurant was cosy and classy with an elegant color scheme, fairly minimalist decor just like its sister restaurant Tenku Ryugin. I was excited to start my lunch. My companion had the set lunch for HKD388 which included a seafood salad, a cream of vegetable soup, lamb chops as main and brownie for dessert. I would say it's a pretty good deal. The salad was fresh and the dressing was definitely not bland, (I didn't get to try the soup but my companion said it was flavorful), the lamb chop portions were very decent lucky me was offered a few bitesize pieces which I thought were yummy! As for the brownie dessert, well that was nothing to rave about but I wasn't expecting to anyway. Now for the highlight of this review for my appetizer, I ordered the Hokkaido sea urchin custard with jelly and topped with caviar. The dish was aesthetically appealing to me, tastewise flavorful but not what I would describe as intricate. I guess this is something that may disappoint with if you have tried Tenku Ryugin. But being a sea urchin lover, I enjoyed the dish all the same  Then comes the dish that blew me away my Miyazaki wagyu ribeye, medium done. I ordered 200g because I was feeling very hungry (and excited). The beef was done perfectly, I dont know if it's because of that famous infrared oven that they use, but the beef had the thinnest seared crust on the outside with a meltinyourmouth interior. Omg I went to steak heaven. Every mouthful was a delight, juicy, tender and with a layer of fat to bring the flavors to the next level. It was so good just on its own, didn't really need any sauce or herb mustard to enhance the taste. I was contented. I should have taken a photo of the steak cut open but oh well I was obviously too eager to sink my teeth into that perfectly cooked steak.Overall, I was very impressed with my steak and would definitely come back for dinner to try the tasting menu and perhaps the Kobe beef this time  also, i think the restaurant has possibly improved on its ventilation and service since I didn't feel like the restaurant was overwhelmed by the grilling smell and neither did I encounter poor service as mentioned in another review that I read  or maybe I got lucky today! Pricingwise not cheap of course but whoever said wagyu was going to be cheap anyway. So if you are a wagyu lover, this restaurant is definitely worth a try.

What can I say other than pretentious and underwhelming. They attempt to achieve fine dining in both taste and presentation but the flavours fail to impress and the presentation actually makes it impractical to serve or eat. The seafood salad starter was bland and the dressing was served on the side in a small plate with a teaspoon which was very difficult to scoop out. It was a very small amount of dressing. The cream of carrot soup was just too sweet. The Wagyu beef curry was not bad but served deconstructed. Thus you needed to spoon out the curry on to the rice. A ladle should have been provided but instead a soup spoon was given which made it harder to serve. The accompanying dried fruit instead of pickles was an odd combination. The rice was over cooked as well. The dessert really lacked flavour and was very soft. When the coffee was served they did not put any sugar on the table or offer any sugar. Another example where they fail to achieve their aim of fine dining at the service level as well as the food level. Basically over priced and lacking in appropriate flavour combinations or complexity. My recommendation is give it a miss.

這是在中環的boutique hotel Pottinger裏面的餐廳， 用料都是日本來的，但cooking method用的是法菜的，還有就是全港唯一一個用遠紅外線烤爐烤牛排的地方，效果就是牛排真是超嫩，而且外皮還有點酥的感覺，真的挺好吃的。

但是肉香可能就不及傳統炭烤的了。

試的是Tasting Manu，不用自己想叫甚麼吃😅。

先送了點小吃，生蠔和沙拉都不錯，湯的龍蝦味也很濃。

甜品則覺得一般。

喜歡日本食材的新鮮味道加上法國菜的風格。

份屬天空龍吟姊妹店的 Holytan Grill 早前在中環新開的型格精品酒店 The Pottinger 靜悄悄地開始試業。

一直都有暗地𥚃留意這間小店的消息，不過試業初期，一份晚餐索價 $1,280，雖然有來自神戶和鹿兒島的頂級和牛座鎮，但也是感覺昂貴了一點。

不過近日餐廳終於抹去「試業」兩個字，正式在午市初次亮相。

雖然午餐也差不多要四五百元落樓，但總算比晚餐便宜了一大截，偶爾奢侈一餐也不算太過份。

聽說行政總廚後藤光雄對烹調牛肉的菜式特別到家，餐廳還特地引入他有份設計的特製遠紅外線烤爐。

這款遠紅外線烤爐既能用作高溫烤焗，亦可以低溫烹調，同時採用的話，能令肉類均勻受熱，藉此鎖緊肉汁和突出食材原有的鮮味。

Holytan Grill 午市只供應四道菜的套餐，沙律、餐湯和甜品一式一樣沒有選擇，只有主菜有得商量。

最平的一款主菜 Holytan style 咖喱和牛作價 $380，非牛肉類也有燒西班牙黑毛豬和 Provencal style 海鮮及魚，兩款同樣要 $420。

不過如果不吃牛肉，又何需來 Holytan Grill 呢？  Holytan 特色雜菜沙律, 3/5最終揀的主菜是 $480 的烤鹿兒島和牛柳、配時蔬，但主角出場之前，先試一款Holytan 特色雜菜沙律 (其實還有一款 $890 的招牌炭燒和牛，但價錢實在太貴了。

)。

單看雜菜沙律的賣相，已經知道材料有多新鮮，用料有多講究。

紅卜卜的蕃茄味道甜美，沙律菜翠綠可口，加上少許風乾火腿，營造出清新健康的效果，但又說不上太有特色。

  鮮蝦濃湯, 3/5接下來是半碗鮮蝦濃湯。

侍應有點害羞，沒有介紹材料便已飛快地逃。

但跟據個人猜測，應該跟在 Finds 常見的鮮蝦濃湯差不多。

湯入口大致跟普通龍蝦湯未有太大分別，質感同樣幼滑，味道濃郁，濃郁到有些鹹。

  烤鹿兒島和牛柳、配時蔬、白飯, 4/5終於等到主角的烤鹿兒島和牛登場。

菜式擺設得十分精緻，四片和牛放在碟的四個角落，中間的空隙則乖巧地加入時蔬和馬鈴薯塔，單單看已經令人垂涎欲滴。

和牛的脂肪分佈均勻，肉味濃而且肉汁豐厚，入口更有即溶的感覺，味道實在非常出色。

一邊吃，一邊侍應過來問要不要多一點米飯。

我差點忍不住說，飯不要了，但可否要多點和牛？  朱古力布朗餅、配意式奶凍, 3/5最後一道菜是甜品的朱古力布朗餅、配意式奶凍。

和暖的朱古力布朗餅朱古力味頗重，加上面層少量的冧酒忌廉，吃起來感覺不會太溜。

但個人較喜歡旁邊的另一款甜品意式奶凍，奶凍奶味豐富，口感又夠滑溜，清甜的味道順利中和了之前朱古力布朗餅的苦澀。

廚師烹調牛肉的確有辦法，但究竟是肉質本身勝人一籌，還是火候掌握了得，至今仍然攪不清楚。

唯一清楚的是，除了一款主菜的鹿兒島和牛之外，其他菜式只不過是中規中矩，沒有什麼過人之處。

若要索價五百元的話，恐怕菜式在用料和設計之上，仍需有進步空間。

您對於中環餐廳「葆里湛西洋料理」有何comment？

葆里湛西洋料理餐廳詳細資料：

• 葆里湛西洋料理地址:
  中環皇后大道中74號石板街酒店2樓
  Holytan Grill, 2/ F, The Pottinger,74 Queens Road Central, Central
• 葆里湛西洋料理電話:  
• 葆里湛西洋料理價錢: $801以上
• 分類: 法國菜,
• 座位: 40
• 付款: Visa,Master,現金
• FB專頁: 葆里湛西洋料理 Facebook

更多葆里湛西洋料理相關資料:

• 葆里湛西洋料理分店
• Youtube
• Facebook
• Twitter
• Google