Causeway Bay, Hong Kong｜Chez Bistro

I have dinner with friends tonight, and I want to find a restaurant where I can spend my time quietly. I have been to this building for lunch with my colleagues before, knowing that there are many restaurants, and finally chose this one. The restaurant occupies the entire floor, the place is spacious and comfortable, the decoration is elegant, and the dim lighting adds to the romantic feeling. The waiters are neatly dressed and very polite. They greet first and then introduce the dishes, which is no different from the service of a high-end hotel. The four-course dinner I chose: The Thai golden pomelo tuna hehe, the plate is so beautiful, it is probably a feature of French cuisine, he hehe tuna and grapefruit meat are made like a cake, so unique, the fish meat and the slightly sour grapefruit are a good start to awaken the taste buds . The French oyster and seafood platter, first caught the eye by the rose shrimp, the palm-sized shrimp, the meat is crispy, the shrimp head is not fishy at all, the Hokkaido scallop is xxxl size, it is huge and sweet, the always petite French oyster, thick The taste of sea water, with a sweet aftertaste in the mouth, is my favorite taste. Mushroom Soup: The real material is homemade thick soup, smooth in the mouth, rich and layered in taste. For the main course, I chose the whole acorn bone-in pig with large mushroom BB spinach: a thick piece of pig amine, slightly crispy on the outside, slightly pink when cut (you can cook this level first), the gravy is full, and the meat is fragrant , every bite is full of flavor. The big coffee mushroom is fragrant and delicious, and the bb spinach is sweet and has no fishy smell. Marseille-style stewed seafood: My family used to cook this dish, with many ingredients and complicated processes. If you see this dish, you must not miss it! On the stage, there is a plate full of delicious food, and the eyes are already enjoying it. Take a sip of the soup first, there is a strong seafood flavor first, the shrimp flavor is prominent, followed by the sweetness of vegetables. Take another bite of cod, the meat is tender and smooth, other seafood such as saber mussels and French mussels are excellent, but the prawns are definitely the protagonist, the taste is not limited to freshness and sweetness, and the meat is very crispy! It is the result of the restaurant's very good selection of materials and the skill of the chef. Dessert French waffle with ice cream: Since it is a semi-open kitchen, you can already smell the fragrance when making it. The waffle is crispy on the outside and soft on the inside. Accompanied by ice cream and fresh cream is an excellent enjoyment of happiness. Compared with waffle cheese cakes, they are more ordinary, but they are all delicious desserts above the standard.

Set Dinner @390 (10% service charge) with 4 course. The service was excellent. We enjoyed a lot the food as well as the environment. Just being annoyed by other customers as they were too noisy. The Parma ham with melon was good. The onion in soul was raw and a bit harsh to chew. We tried the pork and beef as main course, both were good. After the meal, the staff welcomed us to come again.

My dad and I went on Christmas Eve, we booked 500 in advance, no need to wait for a seat, this set is enough to enjoy the Christmas atmosphere and D music, so comfortable, On that day, my dad and I finished eating OUTBACK at 3:00, and BOOK left at 6:00. I was really worried that the food would not be finished, because I was so full and not hungry. After the completion of the exhibition, the exhibition has not yet arrived, ....Go to 6:00, sit down, someone is holding a variety of bags to choose from, I thought the food would not fall, I know that the food is left and the appetite is left, amazing! Dad said maybe A D oil and vinegar appetizer, it's so good, I'm a little craving for something to eat. First dish "French natural free range duck liver with caramelized APPLE and port wine sauce", a long dish and a cute dish Duck liver, my dad is 82, saw that he ate so much that he ignored me, so I took another bite, it was delicious and not fat. Follow the "Black Truffle Mushroom Cream Soup" and I would like to praise it for being hot enough, otherwise it will be discounted if it is cold-resistant at the Li Nuan stall. Dad wants "Charcoal Grilled Australian Wagyu Butcher Beef Tenderloin (M6-M7) with Red Wine Sauce" I want "pan-fried grouper fillet with tiger prawn and lobster bisque" Dad said that fish is the most popular, I said mine is the best, a fish D skin is crispy and not fat but the meat is JUICY, a shrimp is nothing to notice (because I also eat more than 200 snow shrimp per pack), But when it comes to the juice, I really want to talk about it. When I get the tongue, I will notice it, and I will immediately pick up some juice that can be eaten, and I will eat it so clean. I don't have a piece of beef, but I noticed that after my dad finished eating the beef, it seemed that there was no blood and he cut it so easy. It was so firm that it was fried to lock up the beef. It would be better for you to order some juice, like mustard juice. Like (I DON"T KNOW) Dessert NOT MY FAVORITY, but I always eat "French Heart-warming CHOCOLATE Pudding with Ice-Cream", warm and flowy, medium sweetness, sweet and bitter sandwich ICE-CREAM BALL FIT