Sow Vegan 觀塘
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Sow Vegan推介
好友為慶祝和我相識20載，特意訂了這間私人精緻素菜一起享用小女子甚少食private fine dining，是次還要在工廈內食到藍帶廚師精心主理的餐膳，每碟菜也令人既期待又驚喜。先介紹環境，是晚共3張二人檯加上另一拉門的私人空間內有張長檯可供較多人坐的。空間感很足夠，裝修亦很有格調。是晚menu請看圖為免劇透太多，不會仔細介紹各款菜了，加上每月餐牌也不同，既然選的private fine dining 便享受信任廚師的精選吧第一道菜以撻和泡芙做出咸點前菜是有心思又驚喜的；麵包籃每款麵包都非常好味，自家製“牛油”我很喜歡；用菇菌類製作的串燒也很驚豔；“牛扒”也出色基本上部分我平日不吃的配菜或豆類，廚師的廚藝也令我不得不每項細味品嚐。唯一我本人自問很好甜品，但最尾最尾一件甜品實在太甜，甜度似歐洲那些極甜，我覺得一般。其餘每份餐點都精緻有心思又美味。由於冷氣比較凍，記得帶外套披肩。如果有熱湯或熱茶更佳這餐廳作為慶祝之用絕對夠用，拍拖週年結婚週年最適合。作為慶祝20年友誼簡直完美。
觀塘Sow Vegan
| 餐廳分店 | Sow Vegan |
|---|---|
| 地區 | 觀塘 |
| 電話訂位 | 90293009 |
| 餐單 Menu | 西式,多國菜,素食,沙律,私房菜, |
| 人氣指數 | 439 |
| 價錢幾錢 | $401-800 |
Sow Vegan訂位
Sow Vegan位於觀塘區，詳細地址是觀塘鴻圖道43號鴻達工業大廈11樓1102室，餐廳寬敞座位數目共有未知幾多個。Sow Vegan幾錢？價錢優惠後人均消費大約$401-800埋單，早餐午餐晚餐Sow Vegan餐單包括有西式,多國菜,素食,沙律,私房菜等美食，付款方式有現金,Payme付款，Booking網上訂位可以電話致電 90293009 查詢訂座。Sow Vegan優惠
Sow Vegan 評價 相片
好友為慶祝和我相識20載，特意訂了這間私人精緻素菜一起享用小女子甚少食private fine dining，是次還要在工廈內食到藍帶廚師精心主理的餐膳，每碟菜也令人既期待又驚喜。
先介紹環境，是晚共3張二人檯加上另一拉門的私人空間內有張長檯可供較多人坐的。
空間感很足夠，裝修亦很有格調。
是晚menu請看圖為免劇透太多，不會仔細介紹各款菜了，加上每月餐牌也不同，既然選的private fine dining 便享受信任廚師的精選吧第一道菜以撻和泡芙做出咸點前菜是有心思又驚喜的；麵包籃每款麵包都非常好味，自家製“牛油”我很喜歡；用菇菌類製作的串燒也很驚豔；“牛扒”也出色基本上部分我平日不吃的配菜或豆類，廚師的廚藝也令我不得不每項細味品嚐。
唯一我本人自問很好甜品，但最尾最尾一件甜品實在太甜，甜度似歐洲那些極甜，我覺得一般。
其餘每份餐點都精緻有心思又美味。
由於冷氣比較凍，記得帶外套披肩。
如果有熱湯或熱茶更佳這餐廳作為慶祝之用絕對夠用，拍拖週年結婚週年最適合。
作為慶祝20年友誼簡直完美。
A unique, innovative and sophisticated vegan gastronomic dining experience. Their 8course modern vegan menu challenges your palate and breaking the boundary of conventional perception of vegan cuisine. What looks like a Chinese sweet dumpling (湯丸) is actually a savory clam chowder made into a mouthful of bursting sensation. Served in a box filled with tea smoke to add a bit of drama. All the senses got stimulated with umami. The accompanying beautiful fried flower which has a creamy ‘parmesan’ filling is one delicious art piece. The passionfruit gel adds much freshness that cleverly balanced all the flavors.A warm bread basket always put a smile on my face. Their sourdough and soft buns are of course vegan. Sourdough is excellent with great fermented aroma, would’ve loved them toasted with a crispy crust. The kale and mango bun is a pleasant surprise, the bun has a bouncy texture with a pesto like filling with distinctive herbs aroma.Starring the humble jicama and aubergine yet presented in such a sophisticated way, it’s a dish created to utilize the aubergine trimmings from the main course (will get to that) so nothing goes to waste! Paper thin slices of jicama is so light and crunchy wrapping the smooth aubergine purée served with a tamarind sauce and sichuan pepper oil to lift the flavor with a kick.A funky reimagination of traditional Cantonese shrimp roll (炸蝦卷). I can say this tasted even better than the real thing with real shrimp! The flavor and texture are extraordinary, very bouncy and springy with a ultra thin tofu sheet wrap. The shrimp umami is so authentic that I can hardly believe there’s no shrimp in it. The eye catching strawberry gel, sakura powder and hibiscus mayo are not there just for the fancy color, they offer a sharp tangy relief to balance the greasiness.Radish tart, sounded quite boring but it’s actually inspiring. Radish finely cut into paper thin sheets then roll it back into a cylinder for cooking. It’s well marinated but the natural radish sweetness is the highlight. The fine layers adds much crunch to the ordinary radish. A pastry base completes this intricate ‘tart’ and served with a blood orange 7spice sauce that gives sour and kick of spice. A genius elegant take on a humble radish.Remember the aubergine purée earlier, it was the trimming segments from this aubergine while making space to stuff with tofu. The carefully crafted aubergine is braised with stuffed tofu, dressed in a delicious punchy black bean sauce. It’s an extraordinarily delicious edible craft.Black rice ice cream with crisp, and popped rice adding crunch. The final mini lemon verbena dough ball is quite sharp as a final palate cleanser but would’ve liked the dough to be crispier. The dough ball feels more like chinese fried buns with a lemony custard filling.
❀ Sow Vegan #觀塘 ❀❗️藍帶素食私房菜 超高水準極有驚喜❗️——————————————————10月嘅生日飯嚟到觀塘呢間素食私房菜🤣(拖延症發作)，直到而家都仲好impressive！其中一位主廚曾經修讀過藍帶，概念係用素食整出各種精緻高級嘅菜式，每道菜各有獨特嘅口感味道，非常出色！餐牌每個月都會更換，保持新鮮感，絕對係會想不停再訪嘅餐廳👍🏻餐廳裝修亦非常簡約鮮明，成間餐廳只有三張枱，非常闊落，連清潔用品都係用上Aesop，係慶祝之選✨！.當時係10月，所以品嚐嘅係10月Menu。
見到佢哋推出左12月六道菜lunch Menu，詳情可以睇返佢哋IG。
菜式驟眼望唔會太估到係咩食材，入口味道亦非常複雜，但非常夾🌟美中不足係份量較細，男仔應該唔會飽，但真係極之美味😋！相信12月嘅Menu都會同樣出色。
.✷𝑀𝑒𝓃𝓊✷October Menu $580☞ Foie Gras Millefeuille, Hibiscus Gel. Caramelised fig素鵝肝配自家製嘅千層酥，千層酥即使只係薄薄一層亦甚為酥脆。
素鵝肝亦出乎意料地像真🤩再配上酸酸地嘅洛神花醬同埋無花果，中和鵝肝嘅肥膩，非常出色！.☞ Housemade Natural Yeast Sourdough & Houjicha Butter, Sweet Corn Miso Ball, Seaweed Soy Sauce Breadstick 三款自家製嘅麵包：酸種麵包酸味十分重，只係略嫌腍少少。
粟米味增麵包微暖，口感Q彈，餡料平衡得好，呈膏狀。
最後甜醬油紫菜脆條，好似啲日本小食咁，甜甜地非常香脆。
最特別係配埋自家製嘅焙茶素牛油，淡淡的焙茶香同啲麵包非常夾😋。
.☞ Citrus Marinated Radish, Tomato, Beetroot Pesto, Chinese Plum, Blueberry Red Wine Sauce, Shiso Oil 貌似腸粉嘅白蘿蔔卷，白蘿蔔本身非常爽脆鮮甜。
裏面包着番茄同埋紅菜頭，再配埋藍莓醬、話梅粉，酸酸甜甜，非常開胃😚！.☞ Smoke Potato Foam, Komba Crisp, Asparagua Herb Crumble, Tarragon Oil其貌不揚但超特別有驚喜嘅薯蓉🥳！將氣打入薯蓉，口感呈泡沫，非常細滑creamy。
表面擺咗昆貝脆片同埋龍嵩油，內裏蘆筍脆粒好似apple crumble咁香脆可口，非常出色。
.☞ Purple Kale Tempura, Herb Cream, Mixed Herbs, Samcho salt 羽衣甘藍天婦羅，再配埋混合左各種香料製成嘅忌廉，非常酥脆香口！炸粉極之薄，帶有油香，係好出色嘅天婦羅💕！.☞ Vgean egg, Sourdough Noodle, Broccolini, Peppercorn Mushroom Tea, Basil Oil 主菜有呢個闊身蕎麥麵，口感彈牙煙煙韌韌！醬汁微稠，鹹鹹酸酸。
最特別係面頭隻「雞蛋」，蛋白用上椰汁製作，蛋黃係腰果加薑磨製成，兩者撈埋配埋個蕎麥麵一齊食平衡得好好💖！.☞ Yuzu Meringue, Glutinous Rice Ice Cream, Pumpkin Tonka Custard 貌似簡單但層次非常豐富！表面係柚子蛋白餅，酸酸地再帶有杏仁味，配上煙煙韌韌嘅糯米雪糕同埋富有肉桂香氣嘅南瓜蓉。
不得不佩服佢哋創新嘅配搭🥰。
.☞ Rose Black Sesame Macaron, Ormanthus Pineapple Cake, Pistachio Lavender Pastry & Tea 三款甜品各有獨特嘅口感，分別為薰衣草脆餅、鳳梨酥、玫瑰黑芝麻馬卡龍，只係味道相對上冇其他咁創新，同埋稍為甜咗少少。
另外再配上一杯甜甜地嘅花茶，配埋佢哋獨特自家製嘅CBD油，有寧神嘅作用，非常特別😙！.☞ 香茅青檸sorbet另外仲送多咗一個香茅青檸sorbet☺️！一食完全有種置身於泰國嘅感覺，非常清爽開胃。
配清香嘅烏龍茶果凍，略嫌硬身咗啲，但整體來講都非常出色！——————————————————October Menu $580整體味道: 4.7/5 整體性價比: 4.3/5.整體來講，超級推薦呢間餐廳❣️係我食過最高質嘅素食餐廳！由餐廳嘅環境至菜式嘅味道都感受到店主用心設計製作，所有菜式都非常有驚喜！但提提大家記住預先book位，餐廳招待上限只係10人左右。
另外想知最新Menu亦可以WhatsApp問佢哋。
佢哋最近仲喺深水埗新開左間麵包舖添！
Dinner for 2. Full payment of $630 pp required upon reservation. 3 tables in total, seating approx 12 ppl. We were seated in the inner room with sliding doors, which could probably be transformed into a private room. $100 corkage, but we didn’t byob anyway since PickyEater was detoxing. 3 choices of organic wine, but only sold by the bottle. However they did have an opened bottle of Pinot in the fridge and offered some for me to try. Reminded me of ribena.First to come were a smoked carrot puff and mashed potato tart/cup with fermented grape. Very crispy. I liked.Next was a selection of bread: sour dough, potato focaccia, bread sticks with sweet corn and fermented tofu. Focaccia was impressive: crispy crust, soft middle, fragrant with olive oil. Very enjoyable even without the vegan butter.Then came a dish resembling 賽磅蟹: which was actually shredded coconut marinated with dashi and a pumpkin “egg yolk”. Very creative. Normally not a fan of coconut but I loved this marinated one: soft texture; coconut taste was very mild. Lotus root came next, stuffed with Japanese 淮山 and tofu. 羅望子 (tamarind) sauce at the bottom. Tamarind is usually used in Thai dishes; the sauce tastes sweet and tangy. Reminded me of cranberry sauce. (Picky Eater didn’t agree.) Anyway, it was a nice combination. Our second favorite dish of the night.Our favorite dish was the charcoal grilled mushroom 猴頭菇, glazed with a water melon reduction, served in skewers. Looked, smelt and tasted like char Siu. Loved.Next was the steak lookalike made with jackfruit and 杏花菇絲. Sauce was made with tea. Chopped asparagus and edamame on the side. Granted, when cut open with the knife, texture felt a bit like steak, esp with the strands sticking out. However didn’t quite like the taste and texture. Not a fan of jackfruit. The Korean pepper on the side was SO hot, PickyEater nearly burst into flames. We welcomed the palette cleanser, which was cucumber sorbet with lemongrass foam. Very refreshing. This was followed by 3 desserts.Ginger IceCream with yuzu mouse. Nice.法式軟糖 with mango and pepper and 陳皮米通.Owner came to check on us and we expressed our appreciation of the char siu skewer and the coconut. Owner explained the menu changed monthly and it would be unlikely that we would experience the same dishes next time. That seemed to require a lot of creativity and I started wondering about what exciting dishes I missed from the previous menus.In summary: passionate young chefs with a lot of creativity. Try!P.S. nearly PKed in the lobby over the long bar on the floor when heading towards the lift. Be careful.
性價比前所未有咁高既餐廳！！！身處工廈，但一出lift見到餐廳門面覺得非常高級😱餐廳係黑白簡約風，又係覺得好高級，最surprise係我地人少少但佢竟然俾左間可以坐8個人既玻璃房我地，私隱度極高朋友要預先三四日訂位，咁岩撞正最後一次既pop up menu（今個星期既主題係茶餐廳，上星期主題係點心），所以食物單點既價錢就算係晚市都唔貴！唯一美中不足係咸食主食選擇不多最驚喜係滑蛋，食落竟然係腐竹😱😱第二鐘意既係斑蘭咖央多，個多士好煙韌😣😣😋😋乾炒牛河既牛估唔到係菇😋😋蕃茄豬扒飯就明顯睇得出豬扒係素肉！但都好食甜品入面最鐘意係蛋撻，其實係椰子味既漿😋😋最後...店員全部都超 級 nice!!!!仲送多左d甜品俾我地！好好人呀！！
您對於觀塘餐廳「Sow Vegan」有何comment？
Sow Vegan餐廳詳細資料：
- Sow Vegan地址: 觀塘鴻圖道43號鴻達工業大廈11樓1102室 Sow Vegan, Room1102,11/ F, Hung Tat Industrial Building,43 Hung To Road, Kwun Tong
- Sow Vegan電話: 90293009
- Sow Vegan價錢: $401-800
- 分類: 西式,多國菜,素食,沙律,私房菜,
- 座位: 未知
- 付款: 現金,Payme
- FB專頁: Sow Vegan Facebook
更多Sow Vegan相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在新強記菜館內有任何傳播的風險，新強記菜館在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳新強記菜館除了遵守預防及控制疾病的相關規例，新強記菜館同時建議採取以下措施*新強記菜館 黃, 新強記菜館 藍, (新強記菜館 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
Sow Vegan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Sow Vegan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Sow Vegan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）
Sow Vegan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