MANNER Club de Gourmet 九龍城

MANNER Club de Gourmet 評價 相片

琴晚同個fd去左九龍城Manner度食晚飯，佢之前講話呢間野平之餘又有情調，於是就試下。

間餐廳唔算大，而且唔近大街既地方，但我去既時候就都幾多人，我個fd話係識黎先知呢間野食，如果唔係既話行哂成個九龍城都唔會搵到。

入到去見到有好多ham擺左係度，客人可以揀完買左係餐廳度食，我地就叩左以下呢個，唔記得左個名，但2個人份量都幾多，我就覺得佢唔係好乾，質感ok，但就幾咸，我食左唔係好多，因為每食一塊就係咁飲水。

之後揀左個牛脾肉，好好味，食落去岩岩好，唔會太硬又唔會太林，伴埋d醬就仲juicy，雖然睇落去唔係太多肉，但我地2個食完都已經有少少飽。

仲有連埋薯蓉同蘿白，一淡肉一淡薯蓉，感覺冇咁「漏」。

最後上埋個大蝦松露飯，2隻大蝦都真係好大既，見到都好想食，而且端上黎時熱騰騰好吸引。

肉質堅韌彈牙，一口都食唔哂，整隻蝦充塞住整個口腔，感覺好豐富滿足。

D飯可能加左d汁既關係，有d黏，我比較鍾意乾身d就會更易感受到松露同飯味。

呢款菜式值得推介。

埋單真係唔係好貴，每人$200，但就真係好飽，好開心。

Walked by Tony Wong, and was attracted by the Sales banner of Manner.  They were doing promotion for Ham, was hoping to get some real bargain (maybe they are closing down?).  The chef was cutting the Ham at window front, I asked if I could try before purchase.  The answer was awful and VERY IMPOLITE: 我地不切試食!!!  Ok fine, but my wife really wanted to try, so we sat down and ordered some Ham and 2 more dishes: Short Rib and Tiger Prawn.  And ordered a bottle of wine, the waiter recommended and said it go well with the Ham.  I say the treat is too light, and no texture.It was very disappointed, I asked for Medium for Short Rib, it came out almost welldone, no running juice at all.  And some "salt fish" taste, asked the waiter and he replied "係medium無錯,你又唔係叫rare,唔係咸魚味,可能你唔慣食西餐姐".  It is not the first time I try western food, ok? The prawns were overcooked, portion very small.  For the price I paid for, totally not worth the price.  Asked for Melon, replied "我地唔serve密瓜,我地火腿入口味道剛剛好".  I think I like Ham with Melon better.  The shop's name is Manner, really some manner their stuffs have.  Will never go again.  Foods and services are BAD.  We were sitting at the back, there is some funny smell that stinks.  And the restaurant is so poorly renovated, I can see a hole at the roof.  I really start to think if their foods are clean.  I understand where they need to do sales, must be no customers, I never believe the total bill is $1,000. 

九龍城地區一向都是食店林立, 泰國菜一早就已經在該區樹立了香港不可劃缺的餐館選擇。

另外, 傳統的潮州, 火鍋, 海鮮菜館老店亦從不缺一。

香港老饕, 隨口一道, 也能數上一二: 陶坊創發樂口福, 輝哥厚福方榮記, 合成公和地茂館。

就在這片小小的尋食之地, 近年亦多了一些新的餐廳種類。

不再以傳統食物或是東南亞菜式為本, 就趁這講求消費質量及享樂主義的社會中, 九龍城也多了不少鼓吹生活品味的西式小店。

而這天, 我們就碰上了這一家。

餐廳以前鋪後店形式經營, 前面賣的主要是一些急凍作料, 如長腳蟹, 帆立貝等; 也有芝士風腿等以供人1們買回家中派對, 或是坐在餐廳一角作嘆酒小吃。

特別一提的是, 該餐廳有原隻的西班牙黑毛豬腿出售, 賣價上萬元。

而且餐廳還有售特別於EmiliaRomanga地區以傳統意大利古法釀造出來的25年Balsamic Vinegar, 索價HK$2,100一小瓶。

可知他們的客路所承擔得起的消費指標, 絕非簡單。

前鋪外, 後面餐廳也提供講求質量的西餐菜式, 兩個人, 輕輕鬆鬆的來一個靜靜晚飯吧!香檳忌廉蠔湯 (HK$32), 這個蠔湯用上Bisque方式來煮, 不過有別於一般龍蝦湯的用上干邑來引出味道, 改而用上香檳。

不過老實說, 酒味並不明顯, 這個是可以預期的, 因為香檳的幽雅味道本來就與干邑濃烈口味有著很大的分別, 再加上忌廉這個重身的物體, 根本就令香檳變得無影無踪。

不過湯身如香檳般細泡綿軟, 忌廉滑溜而香, 蠔味在入口吞下後慢慢送出, 似是含蓄, 但恰到好處。

同湯伴上惹味蒜蓉包, 無不喜歡。

頭盤點了一個名字有趣的法式虎蝦米多 (HK$128), 米多作料其實類似日式西京燒, 忌廉, 洋蔥, 蒜頭, 荷蘭醬, 經煮過後, 全都是惹味之物。

這樣的一些惹味作料正好給予雪藏的海鮮用料一個遮醜的機會, 將虎蝦肉煎好切細, 再與其他作料一同煮好。

只是覺得虎蝦肉地較奀, 彈性亦有點不足, 而且肉身都縮得很小, 就這樣的一隻蝦, 叫價HK$128, 感覺不值。

法式油鴨脾 (HK$198), 這個一向是我喜愛的菜式, 可是在香港能吃到高水準的法國鴨脾的機會不高。

不過要做得似模似樣的話卻是可以的! 第一, 是用料, 法國鴨脾當然要選擇由外國空運而來的單隻雪藏鴨脾。

因為鴨種不同, 而且油脂比例與一般吃的國內貨不同, 所以不能魚目混珠。

第二, 是要焗的, 而且還要焗得乾身。

要做成功的法國鴨脾, 外皮必須夠脆, 這樣最少人們也覺得像樣吧!! 就這兩點而言, 餐廳絕對能做到, 而且用料中鴨脾的皮下油脂都相信豐富, 能吃得到入口油羶的效果。

可是這個鴨脾的肉質卻未能達到更高水平, 鴨肉未能做到酥軟而有油香, 組織依然較硬。

最後一個是燒帶子伴意大利香草醬扁意粉 (HK$148), 這一個絕對是整餐晚飯吃來最差的一道。

我愛吃意粉, 也愛煮意粉, 我亦曾經不下一次寫道自己最喜歡的是扁意粉。

因為其飽滿的覆蓋口感及滑身而有彈性的效果, 再加上汁醬的配合令意粉更見一班。

可是, 這個意粉選用的是味道較清淡的意大利青醬, 雖然帶一點點香草味道, 但是整體味道真的不足, 失卻了扁意粉的本意。

帶子煎好, 但質感太過死實。

整個感覺頓時給拖了一下去!!其實, 如果要用扁意粉的, 我相信醬汁需改成以鮮茄掛帥會較好; 又或者考慮將扁意粉改成天使麵或是細號蛋麵, 從口感到味道, 到入口覆蓋都會有所提昇。

整體來說, 清楚知道亦感受得到餐廳是想走動到較高格調路線。

以菜式的配搭與餐牌的選擇來看, 這些東西絕對是向著目標前行的, 可是做出來的效果就有點眼高手低。

我不是認為這裡的菜不好吃, 而是我認為如以這樣的收費, 我相信我的要求是可以多一點的。

要令懂得這門東西的人也對你做出來的作品有所索求和滿意, 才可真正標榜著享受人生的高格調吧!!

Went to the Wall City this evening with some friends, used to hang around this area when still at high school.Was browsing around without much purposes. Passed by the shop "Manner Club de Gourmet", was attracted by the many hanging prosciutto whole when glancing off the window.Walked in the shop and was then greeted by a waiter, shop manager I assumed.He was generous enough to introduce the range of their foods and dining menu.Didn't realize it's a restaurant actually.Ordered couples dishes...prosciutto, salami and cheese platter, fish, uni linguine, roasted pork leg, mushroom soup in cup (actually thought it was espresso...interesting presentation) , and he's generous enough to top up with garlic bread, crunchy really, most importantly, it's free...thanks captain!The prosciutto was really great, not really that salty type, with the nice texture, everything just perfect! The captain said it's ordered directly from Spain, nice!Sea Uni linguine was very creamy, with raw uni on top, the cream base sauce matched perfectly with the al dente linguine, Great too!But I wouldn't mind adding more raw uni on top, sweet!We were sharing among 3, portion size was right for sharing.Roast pork leg was cooked perfectly, skin was kind of chewy though, could be more crunchy! But the taste and meat was fine and tender enough, unlike those on sales at supermarket (dry and salty).The portion was big enough for sharing, nice to pair with beer!The fish dish didn't had the fishy taste at all, meat was tender and juicy, meat was fine.Skin slightly salty for me, but very very crunchy.Portion was not very big, but enough for sharing, with the price it's still worthy for the bill.Mushroom soup was very creamy, with truffles on top.The temperature was just right when drinking in espresso cup, wuth lots of mushroom, fresh indeed!I am sure it's not precooked as the mushroom was still with the fresh texture.

MANNER Club de Gourmet餐單提供多國菜, 酒, 燒烤, 西餐廳等推介美食位於九龍城區，餐廳座位數20人均消費約$201-400，結賬可以用Visa,Master,現金，Booking訂位可以電話致電 23838370 查詢。

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MANNER Club de Gourmet餐廳詳細資料：

• MANNER Club de Gourmet地址:
  九龍城福佬村道63號地下
  MANNER Club de Gourmet, G/ F,63 Fuk Lo Tsun Road, Kowloon City
• MANNER Club de Gourmet電話: 23838370
• MANNER Club de Gourmet價錢: $201-400
• 分類: 多國菜, 酒, 燒烤, 西餐廳
• 座位: 20
• 付款: Visa,Master,現金
• FB專頁: MANNER Club de Gourmet Facebook

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