Recommended for a six-course vegetarian lunch ($1180), the price is already tea-packed, and chef Vicky cleverly combines fruits and vegetables with French cooking technology to take the vegetarian food completely to another level, admiring. Chinese and Western combination vegetarian menus, the variety of fruits and vegetables used is very large, fried potato horn with black truffle, French-style egg tart, smoked baby vegetables, fried mushrooms, nine-year-old sweet lily with bamboo shoots and Japanese bamboo shoots, white asparagus, tomato competition rot bamboo, Braised monkey head mushrooms and other ...... flavor and display have surprises.

Trip Gourmet Awards 2023

TATE Dining Room

Yakitori this store is very special: one, the label uses Japanese long charcoal fire; two, abandon Japanese chicken, bold use of Hong Kong chicken, called fresh, and use every part of chicken; three, decorate new industrial style, meal plate ordering all English, without half a point of Dongyang wind. Recommended for Inner Thigh, Thyroid, Gizzard and more.

Trip Gourmet Awards

The main tofu cuisine, tofu and other ingredients are combined into the stew, each dish is rich in taste levels.

To Ruiji must eat 3 kinds of signs: Xiduo, Egg Cow Chip/Bao and Taipa Milk Tea. Fried Xiduo is delicious, not so oily than usual Xiduo, the bread is very soft and cooked, and you like to eat more condensed milk than sugar glue, you can follow your own taste. Taste of taro milk tea, egg cow cured baking bottom, a piece of bread super hard, I knew that the test egg cow wrapped better.

When calling porridge, the waiter asked to be large and small. It turned out to be a pocket version and a normal version. Before serving the porridge, send a bowl of soy sauce ginger and onion silk for seasoning. Recommended fish ball egg lean meat porridge. The bottom of the porridge is boiled daily, with pork bones and dried shellfish added. Each grain of rice is boiled to bursting flowers, and the bottom of the porridge is smooth and rice fragrant. Lean meat is torn into a shred of shreds, and a small amount of lettuce is better. Add a loose-flowered egg to taste better. Each porridge can also be added at will, starting from 9 yuan per additional material.

Most of the people who come here to help are regular customers, and the clerk has a smile, the atmosphere is harmonious and very friendly. Maybe because the time is still early, the meal is not good, then change to eat doll noodles; pig stew meaty smoke and toughness, the noodles are a bit overdrenched; the milk tea has tea fragrance, but it is not fragrant enough, a little disappointed.

Hollywood Road is an antique street with not many restaurants. And the restaurant is mainly Western restaurants, and it took a long time to see this Hong Kong-style tea restaurant, Xingji coffee room. The boss is from Chaozhou, and he has been doing it for more than 50 years, and he is family-run. The signboard is Xiduoshi, and the outer layer is crispy and strong egg flavor.

推荐六道菜的素食午餐($1180),价钱已包茶配，主厨维琪巧妙地将蔬果结合法国烹调技术,将素食完全提升到另一个层次,佩服佩服。中西合璧素餐单,所用到的蔬果种类非常多,炸芋角配黑松露、法式皮蛋蓉、烟熏娃娃菜、炸舞茸菇、九年生甜百合配搭竹笙及日本芜菁、白芦笋、番茄比赛腐竹、红烧猴头菇等......味道及摆盘都有惊喜。

餐厅很有特色，那里的主厨可是很出名的，装潢漂亮，环境很亮，简约，开放式的餐厅，主厨也是相当帅气，服务员很耐心地给你介绍菜单，每样食物该配什么酒都有很好的建议，烹饪风格多变，巧妙地融合在一起，出品也是艺术感十足，口感层次丰富，环境有点挤，桌与桌之间空间不足，私密性不太理想，菜式选择都算多，价格稍贵，可能会超出你的预算。

The restaurant is very special. The chef there is very famous. The decoration is beautiful, the environment is very bright, simple, open restaurant. The chef is also very handsome. The waiter is very patient to introduce you to the menu. Every food should be equipped with any wine. There are good suggestions, the cooking style is changeable, Ingeniously integrated together, the product is also full of artistic sense, rich taste level, a bit crowded environment, insufficient space between tables and tables, privacy is not ideal, dishes are more choices, the price is slightly more expensive, may exceed your budget.

亚洲第一女厨经营的饭店，里面的菜的摆盘可谓是相当的讲究，上菜是放在很精致的盒子里面上来的，感觉是在吃法国的宫廷菜，档次极高。

The restaurant run by the first female chef in Asia, the dishes inside are quite particular, the dishes are placed in a very delicate box, it feels like eating French court dishes, the grade is very high.

女主厨Vickey把自己的菜称为&ldquo;可以吃的故事&rdquo;，菜单则是以书的形式去呈现，每季度都会更新不一样的主题，我手里的这本叫《ALL THE ODES》，以颂歌的主题去呈现这季度的8道菜。用去皮的昆布茶西红柿，包裹着花蟹肉和卡仕达酱，切开后番茄口感酸甜，而蟹肉没有腥味。这道菜非常有意思，用墨鱼身做成非常爽脆弹牙的墨鱼面条，再倒入由墨鱼须熬成的高汤，感觉像是在吃一碗汤粉，但鲜味却十足。以橄榄油为主调成的味汁，吃起来的确很&ldquo;橄榄&rdquo;，而鲷鱼上面还放着腌制过的橄榄叶。这份酱汁在重口味和清新之间做了一个巧妙的平衡，搭配鱼肉，正好。这碗米饭用的是意大利risotto的做法，口感比&ldquo;al dente&rdquo;会更硬一点，但没想到紫菜融入米饭的味道，和肥美而煎到裙边焦脆的岩手县生蚝，是如此融洽。

The chef Vicky calls her dish &quot;the story that can be eaten&quot;, and the menu is presented in the form of a book, and the theme is updated every quarter. The book in my hand is called &quot;ALL THE ODES&quot;, and the theme of the carol is presented with the theme of the eight dishes in this quarter. With peeled Kunbu tea tomatoes, wrapped in flower crab meat and kale da sauce, the tomato tastes sour and sweet after cutting, while crab meat has no fishy smell. This dish is very interesting, with the ink fish body made into a very crisp and pop-toothed ink fish noodles, and then poured into the soup made by the ink fish must, it feels like eating a bowl of soup powder, but the taste is full. The sauce, made from olive oil, is really &quot;olive&quot; and the salmon is topped with pickled olive leaves. This sauce makes a clever balance between heavy taste and freshness, and it is just right with the fish. This bowl of rice is used by Italian risotto, the taste will be harder than &quot;al dente&quot;, but I didn&#39;t expect the seaweed to blend into the taste of rice, and the fat and fried to the crispy Iwate county oysters, so harmonious.

中環伊利近街59號地舖，坐港鐵中環站 D2 出口, 步行約10分鐘，一家由美女主厨 Vicky创立的 ，Vicky 毕业于纽约大学的平面设计系，对视觉艺术有自己的一套看法，所以她的菜色都运用上了视觉元素去呈现给大众，每一位到店的食客都可以从菜单到餐盘上都能感受到那股强烈的美学才华。 这里处处都是精心设计的美感。餐具一看就是精心挑选的好品牌。这里的鸡尾酒真的很特别，至少没在别处喝过lavender的cocktail。虽然是法日fusion但是也有不少中国元素，可能是因为毕竟开在香港吧。

Cell 59, Erie Street, Central, take the MTR Central Station D2 Exit, about 10 minutes walk, a beautiful chef founded by Vicky, Vicky graduated from New York University&#39;s Graphic Design Department, has her own view of visual art, so her dishes are used to present visual elements. Now to the public, every diner who comes to the store can feel the strong aesthetic talent from the menu to the plate. There is a beautiful sense of carefully designed everywhere. The tableware is a good brand carefully selected at first glance. The cocktails here are really special, at least I haven&#39;t drunk the cocktail of lavender elsewhere. Although it is French-Japanese fusion, there are also many Chinese elements, probably because it is open in Hong Kong after all.

Tate搬到新地址还没多久，原来在中环Elgin街，装修风格精致独特，一花一景都让人印象深刻，旧地址一共吃会三次，每次随行的有人都赞不绝口。搬了新地址到上环后，菜式还是香港最多人爱的法日融合菜，装修环境没有原来那么女性化那么精致了，但风格依然小清新，加上米其林加持后，我的期待变得更大。周中当天订位，晚上客人不多没有坐满。开胃菜后第一道是Hiramasa，搭配番茄冻，很法式口味的一道前菜，不过番茄的味道完全盖过了hiramasa的味道。第二道是扇贝，摆盘非常有创意。扇贝泡沫加橘酸汁腌鱼，感觉有同样的问题就是辅料的味道完全盖过主要的食材。主菜上菜之前又上了一份面包搭配腐乳cheese，这真的是我整晚最爱的食物之一。奶油面包质地口感都非常到位，搭配腐乳味道的cheese，每一口都有天堂的感觉。第一道主菜炸Amadai（一种鱼）搭配甜玉米和咸蛋，这道菜非常创新，甜咸结合味道十足，使用了两种我非常喜欢的辅料。基本是把整个盘子舔光了。接着一道主菜是鲍鱼片配吞拿鱼汁，鲍鱼切薄片，肉质很嫩，又保有嚼劲，酱汁非常浓郁，这是一道味道丰富的菜。之后是鹅肝蒸蛋配鹅肉，港式花椒味道非常浓厚，鹅肉有点肉质有点老。第四道热菜是樱花虾意大利面配龙虾汁，樱花虾很香脆，龙虾酱汁丰富，不过食材非常单一，完全用樱花虾当主料显得有些小气，至少应该放一两块龙虾肉。最后一道主菜是鸽子肉，旁边搭配的油炸鸽腿感觉口感非常普通，甚至有些鸡肋。第一道甜品是芒果慕斯搭配桂花雪糕和乌龙茶冰沙，这是另一道全场我喜欢的菜，非常清爽，很适合作为一餐的结尾，既有芒果慕斯的甜，又有桂花的香，加上乌龙冰沙的爽口，这道甜品给满分！最后上的是他家的标志附送甜品，名字叫Zen。很有禅意的摆盘，不过每一口都非常甜腻，底下又放了白砂糖，有点过分甜了。总体来说Tate新店的体验没有老店感觉好，上菜节奏过快导致在餐厅时觉得没吃饱，实际已经吃了非常多。很多菜都是酱汁味道完全覆盖住了主菜的味道，像鹅肝那道我一点鹅肝的感觉都没吃出来，炸鱼虽然我非常喜欢，但是amadai的特点完全没有体现出来。值得提的是这里有很多中国的味道，包括豆腐乳味的cheese，咸蛋味道的鱼，八角味的蒸蛋，桂花味的雪糕，乌龙茶味的冰沙。另外，鸡尾酒非常好喝。原来摆盘也很有新意，现在摆盘虽然普通了，但味道非常好，建议大家点几杯试试。

It hasn&#39;t been long since Tate moved to the new address. It was originally on Elgin Street in Central. The decoration style is exquisite and unique. One flower and one scene are impressive. The old address will eat three times in total, and everyone who accompanied it will be praised every time. After moving to Sheung Wan, the dishes are still the most loved French and Japanese fusion dishes in Hong Kong. The decoration environment is not as feminine and exquisite, but the style is still small and fresh. After the Michelin addition, my expectations have become bigger. Booked on the middle of the week, there were not many guests at night. The first course after the appetizer was Hiramasa, with tomato frozen, a very French-style front dish, but the taste of tomato completely covered the taste of hiramasa. The second course is scallops, which is very creative. The same problem with scallop foam and orange-sour salmon feels is that the flavor of the supplement completely covers the main ingredients. Before the main course was served, a loaf of bread with fermented cheese was really one of my favorite foods all night. The creamy bread is in place, with fermented cheese, and every mouthful has a heavenly feeling. The first main course fried Amadai (a fish) with sweet corn and salted eggs, this dish is very innovative, sweet and salty combined with full taste, using two accessories I like very much. Basically, the whole plate is simmered. Then a main dish is abalone fillet with tuna sauce, abalone sliced, the meat is very tender, and the sauce is very rich, this is a rich taste. After that, the foie gras steamed eggs with goose meat, Hong Kong-style pepper tastes very strong, goose meat is a bit meaty and a bit old. The fourth hot dish is cherry shrimp pasta with lobster juice, cherry shrimp is very crisp, lobster sauce is rich, but the ingredients are very single, completely with cherry shrimp as the main material seems a little stingy, at least one or two pieces of lobster meat. The last main dish is pigeon meat, and the fried pigeon legs next to it feel very ordinary, even some chicken ribs. The first dessert is mango mousse with osmanthus ice cream and oolong tea smoothie, this is another dish I like, very refreshing, very suitable as the end of a meal, both the sweetness of mango mousse, and the fragrance of osmanthus, plus the refreshing taste of oolong smoothie, this dessert gives full marks! The last one is his home&#39;s logo with desserts, named Zen. Very Zen-like display, but each mouth is very sweet, and there is white sugar underneath, a bit too sweet. Overall, the experience of Tate&#39;s new store is not as good as the old store. The speed of serving food is too fast, resulting in the feeling that I am not full when I am in the restaurant. I have actually eaten a lot. Many dishes are sauce taste completely covered with the taste of the main dish, like foie gras, I have not eaten a little foie gras feeling, although I like fried fish very much, but the characteristics of amadai are not reflected at all. It is worth mentioning that there are many Chinese flavors here, including fermented cheese, salted egg-flavored fish, octagonal steamed eggs, sweet-scented ice cream, oolong tea smoothie. In addition, the cocktail is very delicious. The original plate is also very innovative, now the plate is ordinary, but the taste is very good, I suggest you order a few cups to try.

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The Zhouji snacks in Xiying Panshui Street are also famous nearby. The main signature snacks are delicious. Recommend XO sauce fried rice noodles. The fried is good, only slightly too strong. There are a lot of flavor powder, but it is not spicy powder. This dish is most praised for adding a lot of Tang Yu and sprouts. The milk tea is not good. The tea has milk and sweetness, and there is no tea.

Yingji Noodle Home, the address is on the 32nd High Street of Xiyingpan, West Ring Road, early, and there are few people in the store. I read the recommendation and I was very greedy to order the pork belly fish noodles (54), and it was not wrong! The beef belly is super soft and delicious. The roast is thin, the meat is loose, sweet, and I like the taste! Then I am also not very fond of the alkaline water, but this noodles really won&#39;t have that strange taste, and it is very bulletproof, plus chili sauce, great! A dish is a lot of weight, after eating super full, it can be said that the price is very high!

The Huaishan of the quasi-shan chicken is a little sour. They were all must-ordered before, and now they lose the glory of the past, but the sponge flowers and winter mushrooms are still good. Fried radish white cakes are just the goods. The main force is that tea is better. Not perfect, but once lost, it will be missed occasionally. You must take the old store like Lianxiangju on the table.

Recommended wonton fish, there are 5 wontons, the taste is too solid, too dry, no gravy, shrimp meat is not used to stew shrimp flavor, the recipe is the same as the old Guangzhou wonton noodles, no stew water noodles taste good. The soup base is to appreciate the place, the earth fish and pig bone soup is sweet and not salty, the white pepper taste is very slight, the soup has a lot of shrimp seed line when the soup is added to the bowl, good.

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