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The Pudding Nouveau: 甜品與鹹食的最佳配搭Hit me with that Sweet &Savory Combo!
Favs: Cray Fish with Giant Croissant, Black Truffle Mayo Fries, Duck Confit & Waffle, Mixberry Waffle
6.5/10 plates emptied!
要在香港找一間高水準的all-day breakfast吃brunch絕非易事，Carly與Lorling從加拿大回港後，仍然未能找到一間合心水的all-day breakfast餐廳。在大坑覓食並非難事，有一大堆選擇，近這一年，競爭更是越演越激烈。Pizza (Piccolo vs. Pizzaza)，越南（火車頭），cafe (Classified vs. Nocte) vs. 茶餐廳，中式甜品（谷媽媽，小甜谷）vs. 西式甜品 (Lab Made vs. Soft Creme) ，還有拉麵（拉麵來vs. BB Ramen），差點忘了日式燒肉。大坑的to-try list是吃不完的啦，Carly與從未入過大坑的Dvd，Lorling和Lyoe來到大坑就找上了一間不錯的餐廳。The Pudding Nouveau，開業差不多一年有多，曾經上過Openrice十大餐廳，人龍排到打晒蛇餅，吃不到的客人很憤慨。誠然，Carly覺得人不多的brunch place才算是最理想，有誰想在週末的下午時間擠擁在餐廳一起用膳，恨不得戶外有天然冷氣可以野餐。
Tai Hang, hidden corner tucked away in the middle of buzzing Causeway Bay and peaceful Tin Hau, expats strolling with their dogs, diners who have expectations on the kind of food they are enjoying, and foodies who are ready for good food essentially. Carly was always a fan of this place, dreaming that one day she will live here, Causeway bay within walking distance and so close to all the good food around.
As Carly has been on this quest in search of a decent all-day breakfast place and Pudding Nouveau might be the spot worth hitting.
All the items from all-day breakfast menu, includes a cup of Americano or hot tea, additional drinks will cost more, depending on your mood for that day.
【Egg Benedict with Smoked Salmon|with housemade fresh baguette | 煙燻三文魚配賓尼迪蛋|HKD108】
極度流心的水煮蛋呈橙黃色，荷蘭汁味不夠濃，稀釋了點，煙三文魚咬幾口有點散散的感覺，整體尚算滿意。不是用上傳統英式鬆餅（English muffin），自家制的法式麵包也頗出色，輕盈香脆，不會焗太久以致太硬身或刮口，好一道比一般火腿健康的賓尼迪蛋。
Look at that poached egg! Hollandaise sauce was a bit watery, not thick nor rich enough in taste. Smoked salmon was alright, not superb in kind, some bits were crumbling into bits as you take bites into it. Highlight was definitely the housemade baguette which did not turn soggy even when it was draped with hollandaise sauce; light crispy on the toasted edges and soft in white bread.
【Cray Fish with Giant Croissant, served with French Fries in black truffle mayo sauce| 小龍蝦牛角包配炸薯條 | HKD118 】
Noteworthy that bread bakery products are fairly decent in quality at Pudding Nouveau as they are freshly produced by Lassana Limited (sister restaurants like Spade and Express Bar, focuses on desserts and patisserie). Considerably one of the best bread offered to the table for an all-day breakfast place – better than Bricklane , Holy Chef, and R&B for sure. Handful of sizable cray fish (mini lobster kind) mixed with mayo, lightly seasoned with salt, well complemented with the buttery, flaky, non-oily croissant. The Gang loved this simple sandwich to its bits, more so, the golden fries served on the side, just one dip into that scrumptious, indulgent homemade black truffle mayo – original mayo with truffle oil drizzled on top and mixed with black truffle bits. Would be perfect if slight improvement can be made on the cray fish as it was slightly overcooked: not bouncy and smooth on the surface.
小龍蝦份量足夠，看上去已感滿足，雖然有點過熟，口感上有點「鞋」身，但味道補救了，配上濃稠適中的蛋黃醬，豐盈的美味。自家制的大大個牛角包更是值得一讚，不會過油，帶著陣陣牛油香，鬆脆可口。還有Carly最愛的黑松露蛋黃醬配炸薯條，黑松露味濃，蛋黃醬中夾著點點黑松露碎和香油，叫人怎樣抗拒！我們四個人一盤當然不夠分呢~
【Duck Confit & Waffle|油封鴨脾配窩夫|HKD138】
Waffle has been such the “Wild Card” these days and it’s the new thing against all the matcha craze and soft serve hype. Carly picture waffles as the western kind of Hong Kong eggettes （雞蛋仔）, for its buttery fragrant, light crispy touch and drooling syrup (as much as you want). Better yet, it goes so well with any kind of savory snack – Duck Confit being the ROCKSTAR, cooked to its perfection.
Duck leg baked first then deep fried later: Duck skin being exceptionally crunchy without being greasy, seasoned on the spot, and served piping hot with an irresistible fragrant. Duck leg meat was juicy and tender, delectable to make this as the signature dish. Sunny side up egg to complete your all-day breakfast appetite. One bite of meat and one bite of mildly sweet waffles – everyone just munched away merrily.
這道油封鴨脾絕不簡單，熱烘烘的端上桌，已經香氣撲鼻，非常誘人。鴨脾先焗後炸，肉汁都被鎖住了，入口肉質嫩滑，外層的鴨皮被炸至金黃香脆，每一口都聽到咬下去那「脆啵啵」的聲音，有質素的油封鴨脾就是這樣煉成的。略嫌乾的話，配上一口太陽蛋，流心的蛋黃會增添一份層次感。
近期窩夫當道，咸食配甜品是另一絕配，只因味濃的食品都不被甜品的甜中和了，一起融和在口中。窩夫夾著淡淡的蛋香，鬆軟不會太實，是討人喜愛的口感。
【Peach Smoothie|蜜桃沙冰|HKD42】
Icy drink to pull off if it was summer, Carly was glad that it was not too sweetened yet it did lack the fruitiness you may be looking for.
沙冰的碎冰感不俗，每一口都有點點的碎冰，像是要為你去油膩。吃All-day breakfast本身就是一件極肥的不事，為的就是那份滿足感。這杯蜜桃沙冰不算甜，但果味亦不夠，只有一片罐頭蜜桃。夏天喝這個，的確能夠消暑！
【Green Tea Milkshake|綠茶奶昔|HKD52】
Relatively rich milkshake in matcha flavor! Not too sweet and the homemade green tea ice cream was creamy and milky, not very pronounced in green tea flavor yet not bad.
呷一口，是一杯頗有份量的飲品，不止卡路里，質感算是厚身。自家制的綠茶雪糕茶味不太突出，奶脂味濃，要獨自喝掉一杯也絕非易事。
【Yakult Soda|乳酸梳打|HKD56】
Dvd could taste the hint of mint in the aftertaste, this was not sour enough for a Yakult soda, tasted bland in general.
乳酸梳打底部呈深藍色，帶點微酸，略嫌益力多味不夠重，幸好不太甜，酸一點會更加開胃。
【Flat White|奶香咖啡|HKD56】
Carly lost count on how many cups of flat white she has drank recently (she’s on a quest to find one perfect cup of flat white). Lassana group specializes in coffee and they do roast their beans, think it might have been the grading of the coffee machine. Milk foam was relatively dense and thick but not velvety enough as it did not blend well with the coffee, Meiji milk was used and it did not have the rich milk flavor compared to Australian milk brands. Coffee bean aroma was average, not particularly outstanding in terms of nutty or floral notes. Strong on the nose but weak on aftertaste.
Carly近期真的喝過無數杯Flat White，無論色、香、味，拉花亮麗程度，至今仍是覺得RabbitHole與Fuel質素最好，Coco Espresso的Barista Latte也不俗。The Pudding Nouveau的Flat White算是不過不失，第一口會嘗到咖啡豆的濃香，不是特別的果酸或果香太重的一種，只會縈繞在鼻腔的位置，餘香卻不能持久。不太理想的是奶泡有點太厚身，入口不算滑，水準一般。
【Mixberry Waffle|什莓窩夫|HKD68】
Homemade icecream is always the best! Comparatively thick and heavy on the milk, not very berry tutti-fruity but considered decent. Carly thought that waffles at Pudding Nouveau was better than Ocio (yet to try Waffills do a comparison) for it was fluffy but not too airy, subtle in eggy fragrant.
窩夫鬆脆可口，淡淡蛋香不過甜，相當討好。自家制的什莓雪糕仍是奶脂味是較重的一種，果味還可以，甜度適中。質感有點像Dreyers，只是Pudding Nouveau的較重身，吃完不會覺得像吃了一陣風。
【Apple Crumble|焗蘋果金寶|HKD62】
Simple dessert, difficult to cooked to its perfection. Loved the homemade vanilla scoop of ice-cream, pronounced in vanilla scent, mildly sweet and creamy. Caramel sauce with the right consistency and thickness. Overall, the apple crumble lacked cinnamon powder so taste bland without the right sugary kick to this dessert, apples were chopped irregularly, some crumble bits were crushed till it turned powdery, not very ideal, and the apple sauce was soggy and watery, bit of consistency in thickness would have been better.
蘋果金寶是Lorling其中一款摰愛的甜品，看似簡單，易學難精。鋪滿面的消化餅碎有大有細，太碎的有點像粉，倘若大細能平均一點會更好。在眾多自家制的雪糕入面，Carly最滿意是這一球雲喱拿雪糕，看見點點雲喱拿種子就知道質素已經不錯，入口香濃幼滑，又不會過甜。雪糕還能形成一種「冰」與「火」的新食感，別有另一番體驗。蘋果粒也是大細不一，調味上肉桂粉不夠多，所以整體味道不太香甜。另一建議，因為甜品盤有一定程度的深度，一匙不能夠一次過享受餅碎加蘋果醬的享受，如果用上淺一點的碗，就能避免甜品吃到底的時候過濕。
If you happen to drop by Tai Hang, this place is definitely worth a hit and the duck confit is worth coming back for! It’s usually crowded during weekend, may be a long wait as the place can only fit about 18 people, so you may want to visit the place once it is opened at noon.
整體食物質素高過飲品，窩夫好味與否，實屬見仁見智，最低限度香脆程度和牛油香都是令人滿意的。油封鴨脾技巧高超，一試難忘，鴨肉的油香與窩夫的牛油香配搭一絕，不能錯過。啊，還有新鮮麵包與自家制的雪糕在本地餐廳更是難得一見，誠意十足，值得一試！
The Pudding Nouveau
G/F, 17A King Street, Tai Hang
大坑京街17A地下
Tel: (+852) 3585 7325
* Closed on Tuesdays 星期二休息
G/F, 17A King Street, Tai Hang
大坑京街17A地下
Tel: (+852) 3585 7325
* Closed on Tuesdays 星期二休息
