The Parlour 尖沙咀
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The Parlour推介
因為親友宴客，才一嘗在這間充滿古典氣派的餐廳吃一餐Champagne Brunch Buffet。內裡保留了水警的辦公室，建築很impressive, 所以想作為我第一篇寫的食評。Buffet食物選擇貴精不貴多，別期望與晚市buffet一樣壯觀。有基本的沙律, appetizer, 日式前菜, 煙肉蛋等一般西式早餐, 幸好還有生蠔、小龍蝦兩種海產。當日食的生蠔海水味較濃，想問問大廚生蠔的產地，可惜他忘了，不過值得一讚是大廚從廚房拿出幾隻來自法國的生蠔，味道較creamy，配合香檳味道好夾。廚師補充每日會有不同品種的生蠔供應。主菜選擇反而幾多，揀了Steamed Sole Fillet 和 Pan Fried Tasmanian Sea Perch兩款。雖說份量不多，擺位不花巧，但味道的確不錯，難得吃到沒有腥味的Sea Perch，而伴碟菜也不馬夫，那個焗薯真的超甜。甜品擺位精緻，但不算太有特色。因肚快撐爆的關係，只吃了banana caramel mouuse 和chocolate mouuse , 但兩款都有點甜過頭喇。然而可以任吃6 款Haagen Dazs雪糕, 當是彌補對甜品的少少遺憾啦~
尖沙咀The Parlour
| 餐廳分店 | The Parlour |
|---|---|
| 地區 | 尖沙咀 |
| 電話訂位 | 39880101 |
| 餐單 Menu | 西式,西餐廳, |
| 人氣指數 | 441 |
| 價錢幾錢 | $201-400 |
The Parlour訂位
The Parlour位於尖沙咀區，詳細地址是尖沙咀廣東道2AHullettHouse主樓地下，餐廳寬敞座位數目共有110個。The Parlour幾錢？價錢優惠後人均消費大約$201-400埋單，早餐午餐晚餐The Parlour餐單包括有西式,西餐廳等美食，付款方式有現金付款，Booking網上訂位可以電話致電 39880101 查詢訂座。The Parlour優惠
The Parlour 評價 相片
因為親友宴客，才一嘗在這間充滿古典氣派的餐廳吃一餐Champagne Brunch Buffet。
內裡保留了水警的辦公室，建築很impressive, 所以想作為我第一篇寫的食評。
Buffet食物選擇貴精不貴多，別期望與晚市buffet一樣壯觀。
有基本的沙律, appetizer, 日式前菜, 煙肉蛋等一般西式早餐, 幸好還有生蠔、小龍蝦兩種海產。
當日食的生蠔海水味較濃，想問問大廚生蠔的產地，可惜他忘了，不過值得一讚是大廚從廚房拿出幾隻來自法國的生蠔，味道較creamy，配合香檳味道好夾。
廚師補充每日會有不同品種的生蠔供應。
主菜選擇反而幾多，揀了Steamed Sole Fillet 和 Pan Fried Tasmanian Sea Perch兩款。
雖說份量不多，擺位不花巧，但味道的確不錯，難得吃到沒有腥味的Sea Perch，而伴碟菜也不馬夫，那個焗薯真的超甜。
甜品擺位精緻，但不算太有特色。
因肚快撐爆的關係，只吃了banana caramel mouuse 和chocolate mouuse , 但兩款都有點甜過頭喇。
然而可以任吃6 款Haagen Dazs雪糕, 當是彌補對甜品的少少遺憾啦~
I have never dined at the beautiful antique Hullett House, so I was quite excited brunching at the Parlour last Sunday. The bubbly brunch offers buffet salad and dessert counters, a main course from a wide selection with free flow champagne, summer wild berries champagne cocktails, fresh juices and carbonated drinks at a price of HKD668. Quite expensively priced, one of my friends got us special deal from Travel Zoo so we can indulge the brunch at HKD560! How could we ignore the offer?Veuve Clicquot Brut Champagne & Cocktail BarThe Champagne the Parlour offers is Veuve Clicquot Brut Champagne which is a popular and delicious brand of Champagne. There is also a cocktail bar where the bartender creates summer berries champagne cocktails with the Veuve Clicquot Brut, fruit syrup and other fresh ingredients. There are three flavours in total, strawberry, raspberry and bluberry. I tried both the strawberry and blueberry, they tasted pretty good but I like the champagne the way it is.Seafood. Salad and Cold Cuts StationsThe seafood station is one of our highlights at the brunch. Hot red crawfish, Taylor Bay Oysters, Gigas Oysters, Mussels, Shrimp and conch were constantly refilled even after our mutilple attacks. I particular like the sweet red crawfish and the creamy and big Taylor Bay Oysters. The salad station has vast choices, where rockets, iceberg, croutons, olives, and all sorts of preserved foods are available. The cold cuts station has lots of variety as well but only the parma ham plates attracted me. On my plate, I love the gherkin most, it was crisp and sweet, probably the best gherkin I have tasted recently.Cheese StationThe cheese selection is vast, I cut a piece of everything to share with my table. Most of the cheese available are soft cheese, typical camembert, brie and comte can be found and are creamy and delicious. Hard cheese are also available, but I prefer more mature and nutty hard cheese. The blue cheese has a pungent aroma and intense flavour. There is also crackers, green grapes and plum to go with the cheese.Seared Australian Beef StriploinMy main was seared Australian Beef Striploin. The look already explained itself that this is no exciting beef. The beef striploin was crazily chewy which gave my jaw a hard time chewing so I gave up half way. The striploin was quite tasteful itself, just lacking a sexy charred taste and aroma that I except every steak to have, especially they mentioned it was seared. The sautéed potatoes was divine, with a nice crust and a soft and smooth inner. The herb roasted cabbage was okay, it did not taste as burn as it looks.Dessert StationThe dessert station is one of the beloved stations for the girls, but unfortunately none of the girls found any of the desserts amusing. We had fun at the HäagenDazs ice cream station where there are heaps of different condiments to added atop of the icecream.Whether the brunch worths the price really depends on how much you can drink really. The food options in general was not vast in comparison to other brunch places, plus the main was not good. To be honest, I do not think I would not recommend anyone to pay HKD668 for this brunch, I would rather go to Amber for a paired wine brunch or Aqua's bubbly brunch with much nicer main.
臨走前公關小姐送來一客米芝蓮星級甜品行政總廚Alexis製作的玫瑰草莓果醬，據聞是全人手每日製作，天然製作連防腐劑亦沒添加，但亦能保存30天。
換個麥包試試，效果好了一點，也吃到豐富的玫瑰花味，而「酸咪咪」的草莓也開胃，但比較起之後配吃剩小塊的希臘芝士，我還是較喜歡後者。
果醬可在周末、日在Hullett House的市集買到。
With family visiting from overseas, I decided to book the champagne brunch at The Parlour to celebrate Xmas Day. We were charged around $1000 a head. None of us had ever tried The Parlour's brunch before so it was a risky move to book it for such a special occassion unfortunately the risk didn't pay off.The buffet food selection seemed fine on first appearance, but the breads and bruschettas turned out to be pretty stale. Despite charging more than usual as it was a Xmas Day brunch, there wasn't much Christmassy food at all (the only thing I spotted were sprouts and chestnuts). The main course was alacarte and were of the most miniscule portions tiny slithers of meat, with literally one piece of potato and one piece of carrot each. It was pretty laughable. The dessert buffet was 90% different types of chocolate not sure if it is deliberately intended to be a chocolate buffet but it would've been nice to get a bit more variety. I nabbed one of the few nonchocolatey desserts (a tiramisu) and it was essentially just a dollop of cream. The service was just about ok, but not overly helpful, even though we were clearly not very happy customers. The food wasn't topped up regularly so we had to frequently ask for more food and cheeses / desserts to be put out. Frustrating.Oh and a tip for the restaurant: don't put decorative chemicaltype liquids that aren't edible in small (open) bowls and glasses on a dessert buffet table it's pretty easy for kids or even adults to mistake it for dessert. Definite thumbs down from this particular customer.
好友生日, 我倆都在海港城附近上班, 誠意推薦這家餐廳替她慶祝。
這裡的環境真的很舒服。
食物中上, 員工服務態度友善有禮。
之前已到訪過幾次, 大多數都是蠻享受的。
喜歡坐在戶外, 天氣清涼時, 格外喜悅。
這裡供應的前菜, 甜品自助餐, 種類變化不大。
但每次都有幾款新選擇。
今次的甜品種類七款有四款我之前都未見過, 前菜有三款都是新的, 所以都好開心。
今天的新前菜有Parma Ham & Honey Melon, 芝麻吞拿魚, 日式八爪魚今天的主菜我們選了羊, 但份量相對以前比較少, 幸好賣相味道我們都很滿意。
今天的甜品有Tirramisu, Passion Fruit Cheescake, Lemon Tart, Rasperry Puff 都是第一次遇見, 口感味道都很好, 很軟滑, 真是有水準之作。
Cappaccino 好香好飲。
在這麼多的社會問題和工作之餘, 有時能夠在這些舒適的餐廳享用一頓午膳, 真的可以讓心中的煩惱暫時消失。
謝謝 The Parlour。
And Happy Birther to my dear friend.
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The Parlour餐廳詳細資料：
- The Parlour地址: 尖沙咀廣東道2AHullettHouse主樓地下 The Parlour, G/ F,mainbuilding,1881 Heritage, Hullett House,2 A Canton Road, Tsim Sha Tsui
- The Parlour電話: 39880101
- The Parlour價錢: $201-400
- 分類: 西式,西餐廳,
- 座位: 110
- 付款: 現金
- FB專頁: The Parlour Facebook
更多The Parlour相關資料:
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常見問題 FAQ:
The Parlour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The Parlour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The Parlour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）
The Parlour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