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“高級西餐享受多,高質美食暖心窩”
Review of hEat

hEat
Ranked #147 of 13,430 Restaurants in Hong Kong
Restaurant details
Reviewed May 31, 2019 via mobile

餐廳:hEat (灣仔)
地址:灣仔皇后大道東202號QRE Plaza 23樓

利東街同皇后大道東一帶係灣仔嘅心臟地帶,QRE plaza、合和中心、胡忠大廈同GARDENEast組成嘅The East,集合左薈萃中西國際美食,仲提供唔少嘅娛樂同購物商店比顧客盡情享受

今次集中想同大家分享嘅係QRE plaza嘅一間餐廳,QRE plaza樓高25層,擁有唔同餐飲食店同時尚商店,而23樓就有一間叫hEat,主打牛肉同海解嘅Bar and grill西餐廳,闊落嘅位置加上柔和嘅燈光,比人一種浪漫、休閒又舒服嘅感覺

搵左個位坐低,店員就開始細心咁介紹餐廳嘅推介美食,由starter到海鮮,main dish到dessert,即使你有選擇困難症,店員都可以因應你嘅口味為你作出最合適嘅餐飲安排

Foie Gras with onsen tamago $188
法式鵝肝以切粒嘅形式上碟,非常精緻同方便,沾上焦糖port wine,令平時唔敢接觸鵝肝嘅人都更加容易入口,亦令鵝肝變得甜同好味,再加上溏心蛋,無論係擺設裝飾定係增加鵝肝嘅口感同層次感都大大昇華

Scallop salad $198
3粒大大粒帶子非常搶眼,稍微煎香令帶子表面更香脆,帶子肉爽口之餘亦一疏疏好分明,沙律菜、車厘茄都好新鮮,水份好高,亦都有芝士伴碟,相當清新

Japanese cod fish $280
太平洋魚生級數嘅烤鱈魚有濃厚嘅魚鮮味,岩哂鍾意食魚嘅人,對於唔係太鍾意魚味濃嘅人,可以配搭蕃茄蓉同南瓜汁一齊食,亦都係另一番風味,個人嚟講我就鍾意原汁原味喇

Langoustines (300g) $368
以炭烤放式炮製紐西蘭龍蝦仔,食落有炭烤味,肉質肥美,亦有少許蝦膏,加上檸檬汁令龍蝦肉鮮味更加突出

Prime CAB striploin in house Dry Aged 30 days (250g) $445
係美國,所謂Certified Angus Beef (CAB)認證安格斯牛,係最高品質嘅安格斯牛肉先可以拎到嘅,而當中最高級別係”Prime”,只有少數穩定高級又有質素嘅先拎到,再經過風乾30日,特選西冷入口更加香濃美味,風乾後嘅西冷肉汁鎖緊,比一般新鮮西冷硬身,不過每一啖都可以食得出牛肉嘅高貴同蘊味,係食西冷嘅高階享受,再配埋蒜泥蛋黃醬同牛肉汁,我諗短時間內呢一個味道都會令我好難忘記,真係好好食

Mocha Semifreddo $68
Mocha咖啡味嘅意式半冷凍甜品,食落去口感有啲似雪糕,又有啲似幕斯Mousse,Mocha味非常突出濃郁,夏天食啱晒

Chocolate tiramisu $78
傳統朱古力味嘅意大利tiramisu係經典中嘅經典,尤其我係一個鍾意食朱古力嘅人,甜品愛好者更加對tiramisu唔會陌生,冷藏後嘅tiramisu令人愛不釋手,好食嘅tiramisu真係好難搵,但係係呢到我就搵到我嘅至愛

Date of visit: April 2019
Thank hinsonfoodhk
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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3 - 7 of 63 reviews

Reviewed May 26, 2019 via mobile

Celebrating the anniversay with my wife, we visited this fine dining restaurant as recommended by friend. The 4-course dinner was indeed well-played started with scallop sald and foie fras. Grilled langustines matched well with the garlic cream sauce. The 30 day dry aged striploin surprised us with the juicy tender meat. The night happily ended with mocha semifreddo and chocolate tiramisu.

Date of visit: May 2019
Thank eatismylife1
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed May 25, 2019 via mobile

呢日同朋友慶祝生日,嚟到QRE 23/F,lift門一開,已經見到門外放置大型乾式熟成雪櫃,內有自家制熟成牛肉,就係我地今晚必試嘅招牌菜式之一

餐廳用上柔和嘅黃燈,燈光稍暗甚有格調。裝修以木系工業風為主,窗旁位置仲可以飽覽灣仔繁華夜景,環境氣氛一流
服務員亦細心介紹佢地嘅特色同按我地嘅喜好推介菜式

⭐️Scallop Salad ($198)
沙律菜新鮮爽脆,sauce酸甜,清新開胃;帶子好厚身,煎得外表金黃帶點焦香,肉質保持鮮嫩,入口鮮甜。

⭐️Foie Gras ($188)
鵝肝披上香脆薄衣,內裡粉紅嫩滑,一口一粒,外脆內嫩,雙重口感,而且入口即溶,甘腴香氣繼而喺口腔大爆發,仲略帶微微酒香。
服務員仲提醒鵝肝粒可以拌匀中間嘅溫泉蛋一齊食,可以減低騷味同油膩感,食落更輕盈,口感更順滑。

⭐️Cod Fish ($280)
擺盤精緻,用上日本刺身級別嘅鱈魚烤焗而成,外皮香脆,肉質鮮嫩滑溜;底下嘅蕃茄salsa甜甜地非常清新。

⭐️Langoustines ($368/300g)
服務員推介由紐西蘭空運嚟嘅海螯蝦,全部都係捕獲後用最保質嘅急凍保鮮方法運送去機場,再於當日上機空運到港。
烹調方法更用上店內價值數十萬嘅西班牙國寶級烤爐Josper Grill,以保留食材原味。
伴碟嘅蒜香奶醬由蒜同奶打成,十分幼滑,蒜香清純,唔嗆鼻。
海螯蝦肉質柔軟細嫩,有彈性,有種獨特嘅甜美,唔需要任何醬汁,原汁原味已經好好食。

⭐️Prime CAB Striploin in house Dry Aged 30days ($445/250g)
自家熟成牛肉,以主廚嘅經驗配上特定嘅溫度/濕度以成,乾式熟成利用牛肉本身的酵素同外在嘅微生物作用,熟成30-90日。牛肉表皮油脂風乾後,更鎖住肉質嘅水分,令肉質保持鮮肉般嘅質地,油花更集中,肉味更濃,更鮮味。
顏色粉嫩,一上枱已經聞到碳燒嘅香氣,經乾式熟成後肉汁較少,但牛肉味非常濃郁,質感依然細嫩,食嘅時候略沾伴碟海鹽已經好夠味。

⭐️Mocha Semifreddo ($68)
入口幼滑,咖啡味香濃,甜度適中;配埋附上嘅一short espresso,濃而不澀,反而帶啲咸香。

⭐️Chocolate Tiramisu ($78)
微微酒香,朱古力味香醇,甜度適中。

Date of visit: May 2019
Thank Bibueat
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed May 20, 2019

是日難得過海開會,老早就約好好友要吃頓好的,找來一家開業大半年、主打熟成牛和海鮮的餐廳試試。六時多到達太陽尚未下山,望著窗外的景色,心情豁然開朗。

Tasting menu ($480+10%) 包含頭盤、開胃菜、主菜、甜品,全部二選一,我倆嘴饞又不想想太多,就每款都點上交換來試試。

Oysters on chef selection
生蠔肥美度適中(個人挺怕吃到滿口肥騰騰蠔肉的那種),肉質新鮮,那海洋礦物味道留在口腔內久久不散,口感清爽。

Toast with sardines paste
多士拿上手時一陣炭燒香氣撲鼻而來,酸種法包烘得微暖香脆,加上濃郁的沙甸魚抺醬,看似普通但十分味美。

Foie gras in Josper Grill
肥美油潤的鵝肝煎得香口剛熟,蘸上甜甜酸酸的黑醋醬汁,膩感頓時大減。藏在下面的brussels sprouts輕輕炒過,沒有那討厭的草青味和紮實口感,一改平日對其的印象。

Daily seasonal clams
大蜆烹調時間拿捏得好,味道鮮甜肉質嫩滑,驚喜的是那帶東南亞風味的醬汁,香茅味濃得來又沒蓋過蜆肉的鮮,配合得宜,如奉上兩片麵包定必把那醬汁吃光光。

Sirloin
兩款牛扒同時上桌,先吃未經熟成、味道相對較淡的西冷。牛肉顏色粉嫩,肉汁豐盈,巴黎牛油醬汁牛油味香濃,伴上的蒜炒菠菜惹味可口。

45 days dry aged 'Creekstone' prime ribeye (+$68)
餐廳自設熟成櫃,熟成後的牛扒肉味更有層次更濃郁,有點煙燻和近乎藍紋芝士的味道,蘸些蒜味白醬獨特討喜;沙律菜配上以檸檬橘子而成的醬汁,為濃味的主菜添上清新的感覺。

White chocolate panna cotta
奶凍帶白朱古力和雲呢拿香,質感非常滑溜,加上面頭甜甜酸酸雜莓和椰子味鮮打忌廉,一口一口吃過不停。

Chocolate tiramisu
朱古力味慕絲濃郁不甜膩,偶爾吃到沾滿特濃咖啡的手指餅,美味合襯。

曾經有人說過,一間西餐廳的靈魂在於其醬汁;是晚上至頭盤下至甜品,從頭到尾都令人覺得頗有驚喜,不論是食材運用或配搭,皆吃得出是有花過心思,但願它在速食文化盛行的年代能站穩住腳,繼續為食客帶來更多美饌。

Date of visit: May 2019
    • Value
    • Service
    • Food
Thank eatckm
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed May 18, 2019 via mobile

4 Course meal $480 per head,價錢唔算貴又夠得睇!

Toast with sardines paste 多士烘得外脆內軟,沙甸魚醬偏鹹配多士是個不錯starter嘅選擇!

Foie gras 煎至外層脆口,富油脂香,入口即溶化!

Seasonal clams
大大隻蜆以忌廉汁煮及香草,鮮味無窮

Tenderloin軟腍,非常juicy!

45 days dry aged sirloin 肉質比一般更有嚼勁,肉味更濃郁,所以不用夠調味便可

甜品亦同樣出色,White chocolate panna cotta口感軟滑完全不膩口

Date of visit: May 2019
Thank Jasmine C
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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