Exit E, Tsim Sha Tsui / Exit 3, East Tsim Sha Tsui
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Telephone
26966763
Introduction
Hong Kong's first resturant in the Far East, Michelin-starred Gaddi's offers exquisite French fine-dining experience curated by Culinary maestro Albin Gobil, served with a magnificent wine list.
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Awards and Titles
Best French Restaurant (2012-14), Michelin 1 Starred Restaurant (2020-2024)
Good For
Romantic Dining
Business Dining
Special Occasion Dining
Additional Information
Dress code is Business Casual for Lunch, please refrain from wearing torn jeans, sports attire or sandals. And elegant attire suggested for dinner, please refrain from wearing jeans, sports attire or sandals. Closed-toed shoes long trousers and long-sleeved / collared shirt are required for gentlemen when dining in the restaurant. Gaddi's welcomes children aged 6 years old and above for lunch and dinner every day.
Opening Hours
Today
12:00 - 14:30
18:00 - 22:00
Mon
Closed
Tue - Sat
12:00 - 14:30
18:00 - 22:00
Sun
Closed
**In compliance with the measures introduced by The Government to minimise the spread of COVID-19, Gaddi's Chef's Table is temporarily suspended until further notice. Last Order: 21:30
Above information is for reference only. Please check details with the restaurant.
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Online Booking Service Not Available
Signature Dishes
Recommended Dishes
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📍 Gaddi’s 吉地士📍 尖沙咀 𝗧𝘀𝗶𝗺 𝗦𝗵𝗮 𝗧𝘀𝘂𝗶 • 香港半島酒店1樓〔 Follow me! ♥︎ 〕-全香港首間法國餐廳《吉地士 Gaddi’s》1953年於半島酒店開業歷史悠久,至今有著超過70年歷史!-Gaddi's專用入口位於半島酒店彌敦道的側門搭乘專用升降機到一樓,就會到達Gaddi‘sGaddi's裝潢華麗堂皇,極高樓底配上豪華水晶燈,洋溢典雅格調餐廳的特製餐具、圓頂菜蓋、刀叉匙銀器等都顯露著舊式氣派桌與桌之間的距離蠻遠,一點壓迫感都沒有與情人、家人、朋友來約會都十分適合-侍應生服務貼心,態度熱情又友善還看見一位leader,帶著貌似是新來的侍應生招呼我們,一邊指導著他們也就是最需要這樣的實戰經驗~蠻印象深刻的是,他們要確保桌上每位的餐點都是同一時間揭蓋和收走,好考侍應生們之間的默契~-菜式走「現代經典」(modern classic)烹調風格是次嚐的是午市時段、午市套餐,可以以相對相宜的價錢享受fine dining體驗三道菜$788,加多一道前菜或甜品$888整體味道大路,不算驚艷,但寬敞舒適的環境跟貼心的服務已令其值得一訪=Amuse-boucheDaikon · Sweet shrimp · Vegetable juice · Dill foam-Bread.Cheese puffsSourdoughMini baguetteSunflower seed & poppy seed briocheBacon & onion croissant麵包是整頓飯的焦點之一呢🍞我最喜歡的是全日第一道端上枱面的【芝士波波】(Comté gougères)另外【洋蔥煙肉酥】也好好吃⋯所有包類都可以無限添加,麵包控必愛!但最困難的是要節制自己不能吃太多,不然就沒空間吃主食啦🤣-Starter.Saumon en Gravelax au NoriSalmon Gravelax with nori, Palm heart, Granny Smith apple鹽漬香料三文魚 · 紫菜 · 棕櫚芯 · 青蘋果三文魚刺身以紫菜圍邊,配搭青蘋果、青蘋果西芹汁放表面的好像是洋蔥脆片~•Escalope de Foie Gras du PérigordPan-seared Périgord foie gras, red beetroots, smoked eel, Tasmanian pepper香煎鴨肝 · 紅菜頭 · 煙燻鰻魚 · 塔斯曼尼亞胡椒鴨肝上放上煙燻鰻魚跟核桃粒•Velouté de Petits PoisGreen pea velouté, veal sweetbread, trumpet mushroom青豆濃湯 · 小牛胸腺 · 黑喇叭菌湯的味道不會富草青味,較像一般蔬菜湯中間的那個是「Veal sweetbread」(小牛胸腺),原來是小牛的腺體,吃起來沒有腥味,口感帶韌,很特別-Main主菜的部分蠻好,同桌友人則覺得調味較鹹個人最喜歡【黑豚柳】跟【帶子】;而【鱈魚】口感則有點過老.Noix de Saint-Jacques d’Hokkaido (+$288)Pan-seared Hokkaido scallops, Ravirai Transmontanus caviar, wild garlic, cauliflower, hazelnut北海道帶子 · 法國特級魚子醬 · 椰菜花 · 野蒜 · 榛子•Filet Mignon de Porc de KurobutaKurobuta pork tenderloin, Barigoule artichokes, Smoked Alsatian bacon, Pommery whole grain mustard黑豚柳 · 雅枝竹 · 煙燻豬腩肉 · 法國芥末籽•Dos de Cabillaud au Chorizo IbériqueFrench Coast cod fish with Iberico chorizo, Spelt risotto, Saffran foam法國鱈魚 · 黑毛豬辣肉腸 · 小麥米 · 藏紅花泡沫•Suprême de Poulet Jaune FrançaisFrench corn fed yellow chicken, Green asparagus, morels, Yellow wine法國粟飼黃雞胸 · 青蘆筍 · 羊肚菌 · 黃酒-Dessert甜品的部分蠻有驚喜,【Coffee sensation】滿滿咖啡香;【檸檬撻】清新,配上薑味雪糕跟薑汁,好喜歡~.Sensation au café Diesel DorffDiesel Dorff coffee sensation, Mascarpone Espuma, Caramelised walnut ice cream危地馬拉咖啡 · 意大利芝士泡沫 · 焦糖合桃雪糕•Tarte au Citron MeringuéeLemon meringue tart, Ginger ice cream, Ginger lemon sauce檸檬馬令撻 · 薑味雪糕 · 檸檬薑汁-Petit foursBlueberry financierVanilla chocolateChampagne chocolate最後吃吃甜品小點、喝喝咖啡或茶,完整了滿足的一餐~-〔 Follow me! ♥︎ 〕
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This Michelin 1-star French restaurant is located in The Peninsula, with a long history serving fine cuisine and good wines for more than 66 years. It is with great anticipation we return tonight, since my last visit was 2020, going up from the shopping mall of the hotel using the old-style elevator dedicated to the restaurant.The décor has not changed, with a grand design showcasing plenty of chandeliers, velvety carpet and spacious tables, with the Christmas decorations providing a festive ambience for the diners. The live band playing music on the background further adds to the wonders of the restaurant, with the lead singer’s amazing voice weaving a magical atmosphere.I start off with an aperitif of Champagne Helene Beaugrand Le Grand Carre Blanc de Blancs ($380), aged in cellar for at least 36 months before disgorging, from a small producer in Ay. The wine is crisp, with good acidity and vibrancy, fresh and with good fruitiness.We order the 6-Course Festive Degustation Menu ($2,488 each), with also the Prestige Wine Pairing ($1,688). Soon the staff serves us some welcoming canapes. The Cheese Puffs are airy and light, with rich cheese flavours though not feeling heavy on palate. Great together with the champagne.Another canape is Red Cabbage Macaron, with Red Cabbage Marmalade on top, Beef Consomme Jelly in middle, sprinkled with some Parmesan cheese crumbs. The other piece is also delicious in taste, with a bit more savoury element. Great snacks to start our meal.Then the staff brings us the bread basket, with different types of freshly baked breads to choose from. We both end up picking the brioche and baguette, with the brioche buttery and soft, while the baguette having good crunchiness. There is also a sourdough to share, with homemade butter and chili-flavoured butter to go along. The breads are really good and I have to restrain myself from eating too many before the start of dinner.The Amuse Bouche has Onion Mousse on the bottom layer, Potato Crisps and Langoustine Jelly in the middle layer, with a Sea Urchin Foam and some Caviar on top. Each spoon to the bottom provides a feast of delights in flavours, with the umami of the jelly and the foam matching well, while the mousse and crisps showcasing different texture. A really nice starter.The first wine is Georg Breuer Berg Rottland 2019, a biodynamic Riesling from Rheingau. With great minerality, very aromatic and refreshing apricot notes, the grapes come from the best vineyard of the producer, the grand cru of Rottland. Perfect match with the blue lobster.The first course is Le Homard Bleu de Bretagne. The Brittany Blue Lobster salad is under a sheet of lobster jelly, with some fennel puree on the bottom. On the top is Kaviari Kristal Caviar, and with some sea herbs on the side to give extra layer of fragrance. The delicate sweet blue lobster is truly phenomenal in taste. Wonderful.The second wine is Hospices de Beaune Beaune 1er Cru Cuvee Rousseau-Deslandes 2018. Auction every year for charity, this barrel has been purchased by the hotel, with a nice mix of red and black fruit, lively and appealing on the nose. Good match with the black truffle.The second course is Raviole de Foie Gras a la Truffe Noire du Perigord. The Raviolo is paired with some finely chopped Root Vegetables to give a good bite, with the creamy Foie Gras inside. The Duck Consomme is a good match with the foie gras, and the shaved Perigord Black Truffle further adds to the fragrance with an earthy note. Another wonderful dish.The third wine is Chateau de Meursault Meursault-Perrieres 2020. The wine has nice minerality, creamy and buttery on the nose, with good citrus and white flowers characters. A very balanced wine perfect for the seabass and other types of seafood.The third course is Bar de Ligne des Cotes Francaises. The slow cooked Line-caught Seabass is very soft and moist, with some Confit Potatoes and Calamari on the side. The chef has used Bouillabaisse to prepare a sauce together with Harissa, a type of Tunisian hot chili to give some spicy kick. Creative choice of ingredients to make the dish memorable.Before going to the main course, we are served a Sorbet, featuring green apple from Normandy, and blended with some basil and wasabi to increase the complexity in taste. Finally, some apple brandy Calvados is poured in to give a bit of a kick on the alcohol. Refreshing.The fourth wine is Chateau Rauzan-Segla 2000. From a great vintage, the Margaux GCC has nice blackcurrant and minerality, showing wonderful development of tobacco and cedar. The layered texture, medium-bodied wine is drinking at its peak now with good elegance and power. Perfect with the roe deer.The fourth course is Chevreuil de Chez Rhug Estate (additional $288 each). The lean Rhug Estate Roe Deer loin is cooked to medium rare, very juicy and tender, with the surface having a crust made from Peanuts and herbs. On the side are Parsnips in different Textures, with also the Grand Veneur Sauce very rich and flavourful. My favourite dish in the evening.To pair with the cheese, I have an additional glass of wine, with the sommelier helping to pick Quinta do Noval Vintage Port 2011 ($380). Instead of overpowering alcohol, this port shows good delicate purity and fresh precision of fruit, with interesting floral notes as well. An additional course I picked is the French Cheese Selection and Condiments ($140 supplement). The staff pushes the cheese cart to show the different types of cheese available, and I end up picking three types. The blue cheese is very salty, while the Comte 24 months is quite nice. The best among the three is the Auvergne, with a silky and creamy texture.To match with the desserts, the last wine pairing is Chateau Suduiraut Crème de Tete 1989. The final release of this cuvee, the wine is sweet but very well balanced with good acidity, with orange peel and grapefruit, beeswax and honeysuckle blowing away. Great wine to go with the two desserts.The first dessert is Crème Glacee, featuring an Eggnog Emulsion on a Milk Ice Cream, with a touch of Chinese five spice. Making use of the signature cocktail of the season in this dessert is a clever way to build the festive element into the menu, and the five spices help to provide extra dimensions in flavours to the dessert. The second dessert is Ganache a la Crème de Cassis, with Blackcurrant Cream Ganache inside the Cinnamon Sponge, topped with Light 33% Chocolate Mousse, with a cassis sauce to go with the cake. The balance of the acidity of the cassis with the sweetness of the ganache and mousse is perfect, making the dessert good in sweetness but not cloying or overbearing. A wonderful finale.I have a cup of Coffee to go with the Petits Fours, which include Lemon Eclairs, Cassis Turkish Delights, and Champagne Chocolate. All the three are tasty and goes well with the coffee, with my pick going for the eclairs. A contented dinner with good food, good wine, and good service.The service of Peninsula is reputable, and here it is demonstrated with the staff attentive and courteous. The atmosphere is simply superb, and the live band with the amazing songs helps to make the night even more magical. The bill is $9,203 and it is one of the best fine dining restaurants in Hong Kong in my opinion.
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朋友送左半島酒店套票,包8000蚊飲食積分。咁預約左Gaddis。行入去個下,好古典啊。第一次食咁貴既法國餐,心情都好興奮。服務好,熱情有禮。環境一流。上的餐前麵包都好好食。因為帶埋阿囡去,所以先整個主菜俾佢,等佢唔好叫肚餓。但個seabass啲肉,都好淋,無乜海魚既結實感。我哋個主菜真係麻麻地。我叫既係鴿肉,盡量熟,出黎既邊邊,都可以接受,但厚肉部分真係血淋淋,我唔敢食啦。老公既牛扒無乜扒味。佢話其實上一塊好既牛扒俾佢,好過呢度用truffle包邊。蓋過啲肉味。3個主菜都食剩大半。甜品不過不失。我覺得晚上應該可以選擇4個course既餐。6個course真係食得辛苦。唔食又浪費。我個囡話,半島酒店好靚啊,下次仲要黎,不過唔好去Gaddis啦。
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12月已經是 Alba white truffle 的季末,再想多吃一次,構成「愛情三部曲」。不去 《八部半》而來小妹至愛的 Gaddi’s。【 Champagne 】首先當然是香檳時刻,來 Gaddi’s 都期待品嚐一支不同香檳。除了痴迷 Bourgogne,小妹亦鍾情香檳,曾參加朋友 Ordre des Coteaux de Champagne 的 dinners ,和一班熱愛香檳的人士喝得盡情(可以說喝到忘我)。然而小妹喝酒,喜歡慢慢品嚐酒中微無細味,Champagne dinner 開懷暢飲,喝太多不同香檳,味覺漸遲鈍,糟蹋上佳美酒(尤其喝到最後都是 vintage Grower Champagnes)。現在喝酒,都是最多三、四瓶,每一瓶小嚐即止最好。****而今天吃蛋、白松露配 creamy 的 pasta 和魚,一酒到尾 —— Hélène Beaugrand Montgueux Le Grand Carré Blanc de Blancs。雖然是 Blanc de Blancs,還是果香不差,口感也細膩溫婉,沒有過 dry,絕對可以由頭喝到最後。【 Comté Gougères | Bread & Butter 】之前食評講過多次,依然好味,不贅了,直入正題說食物。******【 Amuse-bouche | Brown Crab Roll and Caviar 】Senior Captain J 小姐為我們介紹,這是魚子醬「麵包蟹」菜卷。其實「麵包蟹」不過普通 brown crab 一個「別緻」名字而已。這個 amuse-bouche 蟹肉配上椰菜的確鮮美,放點魚子醬,誠然錦上添花,12 月是冬季,青汁稍微濃稠,令整體很清新的 amuse-bouche 帶來多點「質感」,獨到而適宜。****我的朋友們說懷念餐廳「g」 monogram 的 tableware 。現在 Gaddi’s 「與時俱進」換了「時代感」重的餐具,效果有好有壞呢。看到今天 amuse-bouche 用的舊盛器仍然有「金漆招牌」的 「g」 字,倍添欣喜。頭盤【 Mont-Saint Père Farm Egg | Red Wine Sauce | Grilled Octopus | Black Trumpet Mushrooms 】比上一次吃的 Egg Meurette(八月十九號。有興趣可看小妹《可以每天都來只吃一個 soufflé 嗎?》食評)那個 Burgundy 菜,今天的紅酒蛋其「形」更像 Egg Meurette(是用來 poached egg)。只是今天的頭盤沒有 Alsace 的煙肉而改成深刻「旨味」(umami) 的烤八爪魚和爽彈而芬芳的黑喇叭菇。這種紅酒蛋,甜美的洋蔥是少不了的啦。口感和蛋與蘑菇變奏,當然還要香脆的 croutons ,而放在蛋上的一薄片 tuile,提醒我們這是不折不扣的法蘭西頭盤。 ****今天的主題呢,當然是【 Handmade Tagliolini with Alba White Truffle 】。意大利麵 cheesy 得很,大家都可以看到 pasta 之上還有幾片 cheese shavings ,味道調配沒有差錯,麵條也煮得完美 al dente,媲美一級意大利餐廳,加上適量白松露,本來不差的,哈,但是麵條黏著 cheese sauce 不能被叉子一小撮捲起來,為吃這道菜增添難度,最後吃得不但狼狽,食相更失儀啦。這樣的 pasta dish 是不及格的,出現在 Gaddi’s,實在可惜🥺。****吃意大利麵還是去意大利餐廳比較好,翻查日記,去年來 Gaddi’s,小妹是吃 scrambled egg 加白松露的。可能吃了多餐完美的意大利麵(包括在東京),心裡想當然以為 Gaddi’s 一樣能做出完美的意大利麵,確實是一個失誤。唯有看看眼前美麗的聖誕佈置,等待主菜吧。****【 Dover Sole Stuffed with Morisseau Mussels | Spinach in Wasabi Butter | Coconut and Lemongrass Foam 】法國大廚深受日本料理啟發,由 2016 年起吃 Xavier Boyer 的菜式開始,知道 Chef Boyer 很喜歡把日本食材和烹調方法加入他的菜式中。Chef Gobil 也不例外,這道把青口釀入 Dover Sole 中的主菜,豐富的海鮮之味,不但有日本山葵的菠菜,他再下一城加入泰國的味道 —— 椰子香茅泡泡,味道刺激中還好青新怡人。****小妹是很喜歡法國菜中的 Indochine 和泰國元素的,唯不一定在於味覺,也可以感受氛圍。在曼谷,Peninsula 不是 Grand Dame,從半島可以望到,招拍耶河對岸的 Mandarin Oriental 才是。For the sake of convenience,曼谷文華的法國餐廳 Le Normandie 可以話係曼谷的 Gaddi’s。不過小妹不會認同這說法的,1958 年開幕的 Le Normandie 就是獨一無二的 Le Normandie。現在餐廳由 Alain Roux 主理,名字改成 Le Normandie by Alain Roux,地位不輕啦。小妹吃 Le Normandie 的時候還不是 by Alain Roux 呢。很記得晚餐的第一道主菜 —— Bar de Ligne du Guilvinec (Roasted Wild Caught Sea Bass, Artichoke and Liquorice),獨特而美味。其實那一道 sea bass 是沒有泰國地道風味的,泰國情懷就是餐廳本身,端莊兼說話溫柔的泰國 maitre d’ 和服務員(小妹是說男士喔)。 【 Gingerbread Soufflé | Brandy Ice Cream 】Gaddi’s 的 soufflé 是令小妹每天都想來吃的甜品。今天 gingerbread soufflé 應應臨近聖誕的景,味道口感一貫完美。要知道 ginger 這材料,多放容易過火而變得辛辣,令 gingerbread 甜品中薑、糖和玉桂間之妙美失去了平衡。Soufflé 其實並不難做(所以小妹對 Sabatini 午餐不願意做感到甚為不快),但是要做到 Gaddi’s 的質素(型態工整,口感鬆軟,味道平衡),而且每一次都是這樣 consistently good,則不是每一家餐廳能做到。小妹深深佩服。****【 Petit Fours |Financiers| Pastilles | Bon Bons】和 【 Coffee 】每一次都沒有失望,每一次不同款式的小甜點令人回味。咖啡呢(沒有拍照了),慣常一般水準,不過不失,也不能說好喝,小妹都是這句,只求一杯餐後熱騰騰不苦澀的咖啡而已。****【 總結 】你問來 Gaddi’s 開心不開心?當然開心啦。這樣一餐是否美好一餐?毫無懸念喔。只是當你覺得一切完美的時候,就是小小失誤,為小妹帶來半絲愁緒,一餐午餐,當然無傷大雅,只是心裡還是在乎一個不合乎水準的意大利麵 spoil 了一直以來小妹吃白松露的美好回憶呢。事無完美,小妹回想大學時候旁聽講論柏拉圖 Philebus 的課(Philebus 篇是他晚期最深刻的作品,論美好人生,十分艱深,卻令小妹感動不已),大哲指出(大意是):快樂都帶來痛苦,人生乃一齣「悲喜之劇」(tragicomedy),只有少數事物帶來的快樂是沒有痛苦,誠然十分之真摯呢。小妹就以柏拉圖把今天一齣「悲喜之劇」結束 2023 年白松露愛情三部曲啦。
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結婚週年紀念,選擇了半島酒店的Gaddi’s(吉地士)。這裏的法國餐也是一絕,適逢他們推介松露套餐,太太就點了這個。我就選擇A5和牛的套餐。每人選擇4個course,份量實在已經十分足夠。香檳酒味芬芳,每吃完一道菜後,嚐一口都更令人容易消化,也令人更為回味。太太的松露套餐,據服務員講,今年的松露收成好,所以,單單是聞一聞松露的香味,都十分濃郁而醇厚,在菜式加上松露,的確點綴並豐富了當中的味道。我選擇的A5和牛,入口鬆化。除主菜外,每道前菜都十分出色,包括賣相和味道,樣子「的色」,但也不會感到不夠。味道方面,每道菜式都香味無窮。4個course的菜色、兩個半小時的服務與品嚐,已令人捧腹而回。餐廳知道我們結婚週年紀念,除了甜品加上祝福的朱古力牌外,也幫我們拍一張照片然後即場打印出來,用餐廳的卡套送給我倆,很有心思。當然,所有服務員的態度一流。在一所古董建築物中,品嚐一頓豐富多彩的法國餐,別有一番風味。只是略嫌由中午走到下午二時許,艷陽過剩,就算紗簾也擋不住。
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