Leaf 紅磡
地址: 紅磡德民街29號D3
最後更新:
Leaf推介
第一次寫食評。因為食完呢餐好感慨。Leaf開業三年多吧。我雖談不上是熟客，但久不久會來吃一次。餐廳很細，坐位不算舒服，與鄰座極近，喜歡來，全因這裏的食物。這是我以前在Leaf拍的食物，牛扒比臉還大，薯菜好多，食材不是上菜，但年青靚仔廚師煮得好食，有心機，誠意之作。最重要是：平！食到捧住個肚走，都係百多元一個。一直覺得能在香港吃到這小店真幸福！久違幾個月，再去的時候，竟然完全變了。首先，門口沒有那條長龍。一間不出名的小店，竟能有人龍，坐到出店外，一定係有實力的。到底發生咩事？其次，店門的玻璃貼了深茶色的膠紙，在外看不到店內，究竟店內人多嗎？有沒有營業？當我拉開門時，年青靚仔廚師替我開門，並為我們安排座位。店內只有一桌人，還以為時間尚早未有人來。跟著，有人給我們餐牌，一看餐牌我便明白為何沒有人龍了。以往一個餐，大約百五元，最貴也不會過二百，非常親切親民，現在二人餐是$680至$720不等，足足貴了一倍。細看餐牌，全都是名貴的食材。為何我的老友會變成這樣？本來想離開，但老公說一場來到也試試吧。這時有人（我估是老闆，以前我一直認為年青靚仔廚師就是老闆，現在我覺得是店子轉了老闆，或者多了人入股）介紹菜牌，然後我跟老公便點了菜。這是先來的青檸梳打飲品，沒有什麼特別。頭盤是蒜香愛爾蘭大元貝、劍魚腩陳醋沙律。年青靚仔廚師的功力還是很好，加上食材質素亦佳，很美味。但以前多到食唔晒的沙律，如今只餘少少一撮。Leaf是平靚正大的，不應是貴靚正細的。餐具也換了，以前用很深的杯型碗，而家用平湯碟。以前的南瓜湯雖然無乜忌廉，但原汁原味。而家的磨菇湯都好足料，味道依然好好。主菜我們選了雙拼，西班牙橡果黑毛豬鞍配極品玫瑰龍蝦。都話年青靚仔廚師煮得好食，加上食材吃得出是高級了，豬鞍油香但不膩，龍蝦又好多膏。配菜是兩片燒菠蘿和半個焗薯，我覺得太少。我來Leaf就是喜歡其蔗渣價錢，燒鵝味道。百幾二百蚊食到捧住個肚那種親切感。今次食完只覺得夠飽，不是捧住個肚。失望。那個新老闆（好似係）又請我們飲啤酒，又極力推介食物，又說遲啲換新鋪。我成餐飯都食得唔開心——係，食物好味，但貴咗咁多，無晒啲客，值得嗎？在德民街這樣「高級」的餐廳做得住嗎？我覺得一個老朋友消失了，那個以前跟我一起戴精工錶的朋友，突然轉戴勞力士、沛納海，已經不是我認識的老朋友了。我傷心Leaf變質了，我只能祝他好運，能在食肆車輪轉的德民街生存到吧。
紅磡Leaf
| 餐廳分店 | Leaf |
|---|---|
| 地區 | 紅磡 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 西式,多國菜,西餐廳, |
| 人氣指數 | 436 |
| 價錢幾錢 | $201-400 |
Leaf訂位
Leaf位於紅磡區，詳細地址是紅磡德民街29號D3，餐廳寬敞座位數目共有未知幾多個。Leaf幾錢？價錢優惠後人均消費大約$201-400埋單，早餐午餐晚餐Leaf餐單包括有西式,多國菜,西餐廳等美食，付款方式有現金付款。Leaf優惠
Leaf 評價 相片
第一次寫食評。
因為食完呢餐好感慨。
Leaf開業三年多吧。
我雖談不上是熟客，但久不久會來吃一次。
餐廳很細，坐位不算舒服，與鄰座極近，喜歡來，全因這裏的食物。
這是我以前在Leaf拍的食物，牛扒比臉還大，薯菜好多，食材不是上菜，但年青靚仔廚師煮得好食，有心機，誠意之作。
最重要是：平！食到捧住個肚走，都係百多元一個。
一直覺得能在香港吃到這小店真幸福！久違幾個月，再去的時候，竟然完全變了。
首先，門口沒有那條長龍。
一間不出名的小店，竟能有人龍，坐到出店外，一定係有實力的。
到底發生咩事？其次，店門的玻璃貼了深茶色的膠紙，在外看不到店內，究竟店內人多嗎？有沒有營業？當我拉開門時，年青靚仔廚師替我開門，並為我們安排座位。
店內只有一桌人，還以為時間尚早未有人來。
跟著，有人給我們餐牌，一看餐牌我便明白為何沒有人龍了。
以往一個餐，大約百五元，最貴也不會過二百，非常親切親民，現在二人餐是$680至$720不等，足足貴了一倍。
細看餐牌，全都是名貴的食材。
為何我的老友會變成這樣？本來想離開，但老公說一場來到也試試吧。
這時有人（我估是老闆，以前我一直認為年青靚仔廚師就是老闆，現在我覺得是店子轉了老闆，或者多了人入股）介紹菜牌，然後我跟老公便點了菜。
這是先來的青檸梳打飲品，沒有什麼特別。
頭盤是蒜香愛爾蘭大元貝、劍魚腩陳醋沙律。
年青靚仔廚師的功力還是很好，加上食材質素亦佳，很美味。
但以前多到食唔晒的沙律，如今只餘少少一撮。
Leaf是平靚正大的，不應是貴靚正細的。
餐具也換了，以前用很深的杯型碗，而家用平湯碟。
以前的南瓜湯雖然無乜忌廉，但原汁原味。
而家的磨菇湯都好足料，味道依然好好。
主菜我們選了雙拼，西班牙橡果黑毛豬鞍配極品玫瑰龍蝦。
都話年青靚仔廚師煮得好食，加上食材吃得出是高級了，豬鞍油香但不膩，龍蝦又好多膏。
配菜是兩片燒菠蘿和半個焗薯，我覺得太少。
我來Leaf就是喜歡其蔗渣價錢，燒鵝味道。
百幾二百蚊食到捧住個肚那種親切感。
今次食完只覺得夠飽，不是捧住個肚。
失望。
那個新老闆（好似係）又請我們飲啤酒，又極力推介食物，又說遲啲換新鋪。
我成餐飯都食得唔開心——係，食物好味，但貴咗咁多，無晒啲客，值得嗎？在德民街這樣「高級」的餐廳做得住嗎？我覺得一個老朋友消失了，那個以前跟我一起戴精工錶的朋友，突然轉戴勞力士、沛納海，已經不是我認識的老朋友了。
我傷心Leaf變質了，我只能祝他好運，能在食肆車輪轉的德民街生存到吧。
Leaf used to be one of our favorite western restaurants that served great quality food, generous portions at affordable prices. We made an effort to come here for dinner after work but were quickly disappointed even before we entered the restaurant.There were 2 of us and we were told we need to wait, when asked for around how long we were replied by "I have no idea", only when we asked how many tables were in front of us the waiter replied there's one table in front of us. So we started waiting and the other couple who were in front of us soon left. We noticed there were 2 empty tables for 2 inside the small restaurant, why couldn't they let us sit there? Those empty tables were placed next to tables with customers, they could've separated the tables a bit and then could easily serve 4 more customers. We waited for almost an hour until 2 customers left (who were occupying a space for 4 made up of 2 tables).We were finally invited to go inside and sit down, which is when the waiter whispered softly to me that they have a new menu. My husband didn't even hear it and the waiter never introduced how the new menu was like. I had to search for the menu myself as the waiter didn't pass us anything (they used to have a hard copy menu) and it was on the wall board it was difficult to read the words and prices in the dim lighting.This is where we were shocked with the restaurant's changes. When I visited a few weeks ago I left very happily having paid $13x for a set dinner menu that included a soup, salad starter, main course that came with sides. There were many options in terms of main courses such as meats, seafood, pastas. The new menu is more limited in terms of choices and there were no more sets. We ordered 2 Caprese salads @ $70, 2 lamb chops @ $70 each, and grilled sirloin steak @ $54/100g. The salads were more like small Caesar salads with only romaine lettuce in Caesar dressing and a few slices of tomatoes with some pesto sauce on it. They were definitely not Caprese salads nor were they worth $70. The lamb chops were delicious, but at $70 for just 1 chop it was a bit pricey. The menu was very misleading as it reads "$70/person" so you would think the portion is enough for 1 person, but after asking the waiter how big the lamb chop was we realized it was only a small rack to be accurate. The grilled sirloin was also very delicious, but again problems with the menu and service as we were not told how big the steak would be when we ordered, the menu only states $54/100g. The steak itself came to $299. Some of the other items on the menu was Pasta of the Day @ $150, which was some kind of mushroom penne. Grilled scallop with garlic @ $70. Cheese platter @ $120. Green salad with Caesar dressing @ $70 (perhaps the waiter wrongly served us this?). We were shocked to see that corkage fee was $500. Do hotels even charge that much for corkage?! Seriously, at these prices I would expect a proper fine dining atmosphere and service, but not at a neighborhood restaurant in Hung Hom. The bill came to $580 for a dinner that we expected to pay max $300 based on previous experiences. Not that we could not afford to pay these prices, but when the restaurant did zero efforts in communicating the drastic upward change of prices and menu offering, along with subpar service (no indication on waiting time, wrong salad?, no introduction or explanation of new menu, no offer on drinks selections, no follow up on food quality after we were served, no water refill, one of the waiters was dressed in casual tee, shorts and flip flops), we did not feel it was worth close to $600 when paying the bill. Except the salad, the lamb and sirloin steak were of very good quality just as before. I was actually wanting to order the squid ink pasta with grilled prawn which was my personal favorite but it wasn't even an option now. Two other customers who sat down, after learning about the new menu, left without ordering. If we didn't travel all the way to hung hom from our offices and waited for almost an hour, we would've left as well if we knew the bill would come to close to $600. I hope the restaurant owner can review the menu and price offerings to continue to attract customers who saw this restaurant as a neighborhood favorite.
到黄埔睇傢俬，不想光顧連鎖店食肆，便到附近橫街小巷尋寶。
吸引我到這店的原因是在小小店子裹，竟擠滿人頭湧湧的食客，想必是美食吸引所在。
點了兩個午餐，比目魚柳及牛扒配意粉，先來我的至愛……南瓜湯，充滿田園南瓜味，配上暖暖的薄餅，别出心裁 ；濃濃的蕃茄湯也十分足料，確是健康之選。
主菜蕃茄芝士比目魚意粉，一看已被魚柳的厚度為之一嚇，心想……份量多質素未必好；相反，一吃便知龍與鳳，魚質滑溜到不得了，亦很肥美多汁，配上出色的蒜香扁意粉，真係好食到停唔到口。
另一道牛扒意粉，份量亦十足，但相比之下，牛肉味不算太濃，較為失色。
但以這價錢來說，亦可以接受。
最後由這杯真材實料的青檸梳打作完結， 真是無懈可擊，驚喜萬分！
環境較擠迫，但附近餐廳的鋪面都比較細，只能接受。
中午開餐，有蕃茄湯同南瓜湯，湯都係由新鮮蔬菜打茸製成，配有烘熱的中東pita bread, 味道ichiban! 主菜選了黑毛豬扒配薯蓉，黑毛豬cook to perfection, 入口即溶，配以洋蔥紅酒汁，味道好夾！朋友另選炸魚柳香腸意粉，魚柳炸得啱啱好，都唔錯，值得推介！
這間小店，地方雖小，但食物卻很有水準。
點了炸魚配腸，還可以加意粉，炸魚很鬆脆，沾上和平時食到不一樣的沙律醬，美味到不得了。
另外，南瓜湯很鮮甜，還可以沾薄餅吃。
然後點了肉眼扒配凱撒沙律，肉感不錯，配上甜甜的洋蔥醬汁。
其實已經第二次來這裡。
您對於紅磡餐廳「Leaf」有何comment？
Leaf餐廳詳細資料：
- Leaf地址: 紅磡德民街29號D3 Leaf, Shop D3,29 Tak Man Street, Hung Hom
- Leaf電話:
- Leaf價錢: $201-400
- 分類: 西式,多國菜,西餐廳,
- 座位: 未知
- 付款: 現金
- FB專頁: Leaf Facebook
更多Leaf相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在東海堂內有任何傳播的風險，東海堂在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳東海堂除了遵守預防及控制疾病的相關規例，東海堂同時建議採取以下措施*東海堂 黃, 東海堂 藍, (東海堂 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
Leaf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Leaf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Leaf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）
Leaf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