Upper Modern Bistro, Hong Kong
The one and only Michelin starred Bistro in Hong Kong
The Upper Modern Bistro, the vision of multi-Michelin starred Philippe Orrico, in Sheung Wan just off busy Hollywood Road , serves the perfect marriage of familiar and comforting French bistro dishes, tapas and more elaborate cuisine with an Asian twist.
In 2014, Upper Modern Bistro has been awarded a coveted Michelin star in the Michelin Guide Hong Kong Macau 2015. Upper Modern Bistro is among eleven restaurants to obtain their first star this year and the only bistro in Hong Kong – and one of the few bistros in the world.
Upper Modern Bistro is the clever amalgamation of Philippe’s extensive travel experience, technical skill learnt in France’s top kitchens, as well as his own personal curiosity of the world’s cuisine. The menu is ingredients led— fresh, light and modern, and the menu changes with the seasons. Philippe is best known for the inspiration he gathers from ingredients. Imaginative dishes are created with care and passion.
The interiors are a particular highlight here. Upper’s fresh light, stylish interiors are by Tim Shephard of Three Wise Monkeys, who worked closely with Philippe to create a modern brasserie, with a vibrant, relaxed atmosphere where the kitchen is the focal point of the room. The cocktail bar and dining area are linked into one harmonious room by the creation of a dangling petal-inspired ceiling.
You have to try the aperitifs here. They are quite unlike what I have ever tried.
Normandy oyster, Ponzu marinade
The Ponzu marinade gave one of my all-time favourite appetizers, raw oysters, a really refreshing, unusual twist! My dining experience was off to a great start!
Foie gras creme brulee, poppy seed
OMG! I never imagined one of my “luxury” ingredients foie gras could be re-imagined as creme brulee. This foie gras creme brulee is very, very creamy and goes perfectly with the croutons that come with it.
Grilled Octopus, smoked eggplant, red wine sauce
This one is a killer! I can totally see why this place was awarded with a Michelin star. The play of different temperatures and flavours was a total play on the palette. It was unusual and just exciting! You must try this when you come here.
Roasted Maine Lobster, Macaroni, Lingzhi, Yuzu emulsion
Each component on my dish was expertly executed.
This main course pairs perfectly with Domaine d’Elise Petit Chablis 2014
Vanilla rice pudding, caramelized bananas, yoghurt sorbet
A wonderful play of textures. I loved that the dessert was not heavy. It was light and gave a nice, sweet finishing touch to the meal, just what a dessert should do.
I also ended my meal with the wonderful W&J Graham’s fine tawny port.
Upper Modern Bistro is open Monday to Thurday 12.30pm to 10.30pm, Friday and Saturday 12pm to 11pm, Sunday 11am to 10.30pm. On Saturdays, Sundays and Public Holidays brunch is served 10am to 3pm, followed afternoon tea. The lunch menu at upper Modern Bistro starts at HK$138 for three courses and corkage is HK$100 per person.
现代小酒馆，属于多星级米其林厨师-菲利普奥利可的视角。这间位于上环，紧邻在繁忙的荷李活道的小酒馆，完美地将法国小酒馆菜肴，小吃和精致的亚洲风味美食融合一起。
在2014年，现代小酒馆获得了梦寐以求的香港澳门2015年米其林指南米其林星级。
现代小酒馆在11间餐厅之中，拿下了他们今年第一个也是香港唯一的米其林星级小酒馆， 并且也是在世界上少数中数一数二小酒馆之一。
现代小酒馆是由菲利普丰富的旅游经验，和在法国顶级厨房所学的技术，以及他个人对于世界各地美食的好奇心的巧妙融合。他的菜单主导—新鲜，明亮且现代，并随季节更改。菲利普最出名的是他从采集原料所得到的灵感进而创造出富有想象力的菜肴。
店内的装潢是特别亮点。清新淡雅且时尚,是由三猿餐厅-蒂姆·谢泼德所设计，他与菲利普密切合作建立出一个充满活力，充滿轻松的氛围且现代化的小酒馆，厨房更是酒馆的焦点。鸡尾酒酒吧和用餐区是透过建立以悬挂花瓣为灵感的天花板所链接成一个和谐的空间。
你必须尝试这里的开胃酒。那是我從來沒有尝试过的滋味。
诺曼底牡蛎佐橙漬
橙渍给了我一个前所未有过最喜欢的开胃菜，生牡蛎，真是令人耳目一新，超乎想像的料理手法！我的用餐体验有了一个很好的开始！
罂粟籽鹅肝焦糖布丁
我的天啊！我从来没有想到我的“奢华”的食材之一-鹅肝可以被重新想象为焦糖布丁。这鹅肝焦糖布丁是非常，非常滑腻，与随之而来的蒜香完美地搭配在一起。
红酒醬烤章鱼佐煙熏茄子
这一道完全中了我的味蕾！我完全明白为什么这个地方被授予米其林星。不同的温度和味道在调色板中起舞着。这是不寻常中的绝佳精彩！当你来到这里，你一定要试试这道。
灵芝柚子醬烤缅因州龙虾通心粉
我的食盘里每个元素都被熟练地处理了。这道主菜与2014年的Domaine d’Elise Petit Chablis白酒搭配的无懈可击。
香草米布丁，焦糖香蕉，優格冰沙
一场食物质地的美妙游戏。我所喜欢的甜点是甜而不腻且就像典型的甜点应该做的。
为餐后画下一个甜美的句点，我也结束了我与W&J Graham’s fine tawny port精彩的一顿餉宴。
现代小酒馆的营业时间为周一至周四中午12:30至晚上10:30，周五和周六中午12点至晚上11点，周日上午11时至晚上10点半。周六，周日及公众假期早午餐上午10点至下午3点，随后下午茶时间。在现代小酒馆午餐菜单为三道餐价格从HK $ 138起，开瓶费为HK $100元/人。
