南麓俱樂部 西貢
地址: 西貢南圍3B地下
最後更新:
南麓俱樂部推介
So I came here last night with a group of 7 friends based on a friend's recommendation. Overall I thought the food was tasty (albeit a few misses) and a fun experience. Environment: 南麓俱樂部 is a 'true' private kitchen. You're basically sitting in the owners living room on the floor around a low lying table. The table 'comfortably' fits about 78 people. I use the term loosely since I wasn't really used to sitting on the ground with my legs crossed for long periods of time. Place felt a tad cramped but not necessarily uncomfortable. Service: I think this will be a love or hate decision for a lot of people. Allen (the cuisine director) is very passionate about the food his wife puts out. He spends about 25 minutes describing each and minute detail of every dish. Some people will love the extra attention while others may find his approach a little overboard. Service is slow by most standards since our meal took almost 4 hours (14 courses). Initially when we sat down it took about 30 minutes for the first dish to come out and there were periods of longer than usual waits in between dishes (about 1015 minutes). Personally if they could somehow speed things up a little it really would improve the overall experience. Food: I am a big fan of seasonal cooking and I definitely liked 南麓俱樂部's seasonal (autumn/winter) approach. Here's what we had (14 courses in total and sake): Mackerel (秋刀魚) Sushi: Mackerel was freshly grilled and the smell filled the room when we first got there. Sushi rice was apparently some regional rice from Japan. Mackerel was very tasty but I thought the sushi rice was a little on the wet side since it didn't hold that well together (when compared to sushi created by topnotch sushi chefs) when you picked it up. Tomato In Sake: This I thought was the best dish of the night. They cooked the tomatoes with different PH levels so they all tasted like different fruits. Mine tasted like peaches and lychees and the sake was really good with the fruit flavor infused. Never tried anything like this before. Honestly I could eat a basket of these...haha. Grilled Japanese Turnips: The flavor reminded me of eating roasted chestnuts when I was young. Yum. Daikon With Miso Paste In Miso Broth: Flavor of the paste was very intense and tasty. When you eat that with the daikon it was really good. Broth was also good. Oysters In Sake: Allen explained these oysters were from Kyushu. Oysters were very fresh and tasted very much like the ocean. Personally I would prefer it without the sake but I guess that's personal taste. Japanese Veggies With Duck Liver Sauce: Refreshing dish but rather simple. Honestly I couldn't taste the duck liver all that much. The veggies were similar to Chinese water spinach (通菜). One of my friend's joked this dish reminded him of fermented tofu with spinach (腐乳通菜) but honestly I thought the dish was still pretty decent. Chilled Pumpkin Soup: Pretty intense flavors and reminded me of the turnip dish earlier with the chestnut flavor. Decent soup. Shrimp Sashimi & Seaweed Maki Roll: This dish was a bit of a miss for me. The shrimp sashimi was definitely fresh but flavors was a little too light for me. The seaweed maki roll must have been hard to prepare since they had to wrap the fish in seaweed (real seaweed not nori) almost like a roullard. Personally I thought this tasted a little bland. There was also a lemon dressing salad on the bottom. Dressing was tasty. Crab Chawanmooshi. Lots of crab meat with steamed egg custard at the bottom topped with uni (sea urchin) and fish roe. Custard was delicate and crab tasty but there was still soft crab bones which I didn't particularly like (ideally there should be no bones). Decent dish.Mushroom Okonomiyaki. Mushroom tasted very meaty and the sauce I thought was creamy and yummy. Although a simple dish I really liked this. Duck Cooked In Raspberry Sauce: The raspberry was really sweet and complimented the duck really well. Flavor of the sauce was thick and intense. Duck meat had good texture and good amount of fat. I really liked just eating the raspberries which was super sweet and tasty. We liked the sauce so much we even doggy bagged the leftover sauce...haha.Fried Bean Curd 'Ravioli' With Green Bean Filling: The raviolli was made with fried tofu (豆泡) which I thought was different. Inside it had some green beans similar to edamame beans. Since the dish was intentionally light in flavor we were asked rubbed it in Japanese sea salt. The salt was really good but the overall dish I thought was decent. Fried Udon With Mushrooms. Decent but a little plain. Was a little surprised they put out such a simple dish. Honeydew Melon Pudding. I liked this and was very refreshing. Really cleansed the palette and the honeydew melon was very sweet. Nice way to finish the meal. So the whole meal took close to 4 hours and Allen served us 14 dishes during that time. There were definitely some hits and misses plus the wait time was quite long but I think my overall expression of 南麓俱樂部 was still a positive one. You can really tell they put love into their food. Price (for the amount of food) I thought was reasonable. I think as private kitchens go this was a fun experience.
西貢南麓俱樂部
| 餐廳分店 | 南麓俱樂部 |
|---|---|
| 地區 | 西貢 |
| 電話訂位 | 93826787 |
| 餐單 Menu | 日本菜, |
| 人氣指數 | 431 |
| 價錢幾錢 | $401-800 |
南麓俱樂部訂位
南麓俱樂部位於西貢區，詳細地址是西貢南圍3B地下，餐廳寬敞座位數目共有未知幾多個。南麓俱樂部幾錢？價錢優惠後人均消費大約$401-800埋單，早餐午餐晚餐南麓俱樂部餐單包括有日本菜等美食，付款方式有現金付款，Booking網上訂位可以電話致電 93826787 查詢訂座。南麓俱樂部優惠
南麓俱樂部 評價 相片
So I came here last night with a group of 7 friends based on a friend's recommendation. Overall I thought the food was tasty (albeit a few misses) and a fun experience. Environment: 南麓俱樂部 is a 'true' private kitchen. You're basically sitting in the owners living room on the floor around a low lying table. The table 'comfortably' fits about 78 people. I use the term loosely since I wasn't really used to sitting on the ground with my legs crossed for long periods of time. Place felt a tad cramped but not necessarily uncomfortable. Service: I think this will be a love or hate decision for a lot of people. Allen (the cuisine director) is very passionate about the food his wife puts out. He spends about 25 minutes describing each and minute detail of every dish. Some people will love the extra attention while others may find his approach a little overboard. Service is slow by most standards since our meal took almost 4 hours (14 courses). Initially when we sat down it took about 30 minutes for the first dish to come out and there were periods of longer than usual waits in between dishes (about 1015 minutes). Personally if they could somehow speed things up a little it really would improve the overall experience. Food: I am a big fan of seasonal cooking and I definitely liked 南麓俱樂部's seasonal (autumn/winter) approach. Here's what we had (14 courses in total and sake): Mackerel (秋刀魚) Sushi: Mackerel was freshly grilled and the smell filled the room when we first got there. Sushi rice was apparently some regional rice from Japan. Mackerel was very tasty but I thought the sushi rice was a little on the wet side since it didn't hold that well together (when compared to sushi created by topnotch sushi chefs) when you picked it up. Tomato In Sake: This I thought was the best dish of the night. They cooked the tomatoes with different PH levels so they all tasted like different fruits. Mine tasted like peaches and lychees and the sake was really good with the fruit flavor infused. Never tried anything like this before. Honestly I could eat a basket of these...haha. Grilled Japanese Turnips: The flavor reminded me of eating roasted chestnuts when I was young. Yum. Daikon With Miso Paste In Miso Broth: Flavor of the paste was very intense and tasty. When you eat that with the daikon it was really good. Broth was also good. Oysters In Sake: Allen explained these oysters were from Kyushu. Oysters were very fresh and tasted very much like the ocean. Personally I would prefer it without the sake but I guess that's personal taste. Japanese Veggies With Duck Liver Sauce: Refreshing dish but rather simple. Honestly I couldn't taste the duck liver all that much. The veggies were similar to Chinese water spinach (通菜). One of my friend's joked this dish reminded him of fermented tofu with spinach (腐乳通菜) but honestly I thought the dish was still pretty decent. Chilled Pumpkin Soup: Pretty intense flavors and reminded me of the turnip dish earlier with the chestnut flavor. Decent soup. Shrimp Sashimi & Seaweed Maki Roll: This dish was a bit of a miss for me. The shrimp sashimi was definitely fresh but flavors was a little too light for me. The seaweed maki roll must have been hard to prepare since they had to wrap the fish in seaweed (real seaweed not nori) almost like a roullard. Personally I thought this tasted a little bland. There was also a lemon dressing salad on the bottom. Dressing was tasty. Crab Chawanmooshi. Lots of crab meat with steamed egg custard at the bottom topped with uni (sea urchin) and fish roe. Custard was delicate and crab tasty but there was still soft crab bones which I didn't particularly like (ideally there should be no bones). Decent dish.Mushroom Okonomiyaki. Mushroom tasted very meaty and the sauce I thought was creamy and yummy. Although a simple dish I really liked this. Duck Cooked In Raspberry Sauce: The raspberry was really sweet and complimented the duck really well. Flavor of the sauce was thick and intense. Duck meat had good texture and good amount of fat. I really liked just eating the raspberries which was super sweet and tasty. We liked the sauce so much we even doggy bagged the leftover sauce...haha.Fried Bean Curd 'Ravioli' With Green Bean Filling: The raviolli was made with fried tofu (豆泡) which I thought was different. Inside it had some green beans similar to edamame beans. Since the dish was intentionally light in flavor we were asked rubbed it in Japanese sea salt. The salt was really good but the overall dish I thought was decent. Fried Udon With Mushrooms. Decent but a little plain. Was a little surprised they put out such a simple dish. Honeydew Melon Pudding. I liked this and was very refreshing. Really cleansed the palette and the honeydew melon was very sweet. Nice way to finish the meal. So the whole meal took close to 4 hours and Allen served us 14 dishes during that time. There were definitely some hits and misses plus the wait time was quite long but I think my overall expression of 南麓俱樂部 was still a positive one. You can really tell they put love into their food. Price (for the amount of food) I thought was reasonable. I think as private kitchens go this was a fun experience.
2009年本地食物, 冒充日本食材, 還想收取高級收費!!低廉食材,低級烹調,卻要冒充為 "日本料理"~~ 看見塵埃相片, 又令我想起當晚蟹壽司~~~ 壽司之巨, 是不能一兩口解決的 ~~ 手拿起飯已解體,散到成碟都係~~如以"抵食"黎講, 又確實講得通既, 因這裡一件份量, 起碼係一般既4件之多 !! 不過要以"食味"黎講, 實屬低水評 ~~~
今次係我第三次幫襯了, 點解會再來, 無非都係想推介比朋友一下同埋慶祝朋友考試成功. 前兩次都是在西貢碼頭舖頭食, 而今次就真係可以到 Allen 屋企品嘗, 在此謝過Allen 既熱情款待, 令我們有如置身於家的感覺. 其實淨係睇食物, 都已經睇得出老闆同老闆娘既心機, 其次就係老闆對每款食物既詳細解釋, 以及介紹日本不同地區的口味, 有d清d,有d濃d. 歷時5個鐘的晚餐, 真係好開心同埋滿足.
早前在openrice發現這裡, 感覺不錯, 特來試試 ~訂位時, 要求幾日後的星期六, 對方表示有位, 估不到 ~是晚的omakase, 不得了! 極搵笨!每一道菜, 除了賣相略為可取外,食材、烹調、味道...全部不合格!(其實塵埃為相片落標題時, 也盡力嘗試找道菜是值得稱讚的, 可惜, 沒有...)主理人allen很健談, 說自己在new york教過當地的廚師, 又說鄭裕彤的兒子和李澤楷也常來, 但從他的食物出品中, 塵埃一點也看不出他原來是如此"厲害"的 ~不管如何, 吃東西不是靠耳朵的 ~一吃之下, 便可分真假 ~埋單時才發現要加10%, 算是聽人吹水的附加費吧 ~在香港, 有水準的日菜並不少, 不介意被搵笨的話, 可來試試不知所謂的omakase ~(塵埃在openrice是很少給"哭臉"的, 這裡, 我給3個"哭臉")
第一次去食咁漫長既晚宴, 好特別, 又可上保貴既一課,主理人介紹食物及不同地方的見識.. 給我也感受到不同國家的特別及對食物既研究.食物 :樣子睇落簡單,但內容是好有心思調配, 真正能帶出食物既真正味道...用料當用好新鮮, 但因日本不同地區也有不同既煮理, 所以菜式有時會濃......主理人對食具也選用不同地區既款式....,真正用心去做,,,能帶給每位客人暢快的一餐,,,...我最欣賞 蠔 , 同海膽蒸蛋 ,,很鮮甜,,正....
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南麓俱樂部餐廳詳細資料：
- 南麓俱樂部地址: 西貢南圍3B地下 南麓俱樂部, G/ F, No.3 B Nam Wai, Sai Kung
- 南麓俱樂部電話: 93826787
- 南麓俱樂部價錢: $401-800
- 分類: 日本菜,
- 座位: 未知
- 付款: 現金
- FB專頁: 南麓俱樂部 Facebook
更多南麓俱樂部相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在魚腐大王內有任何傳播的風險，魚腐大王在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳魚腐大王除了遵守預防及控制疾病的相關規例，魚腐大王同時建議採取以下措施*魚腐大王 黃, 魚腐大王 藍, (魚腐大王 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
南麓俱樂部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。
餐廳廚房內南麓俱樂部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南麓俱樂部建議是什麼？
- 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）
南麓俱樂部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