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Farewell to A Star
2013-12-30 2906 views
I read from HK magazine that Mirror will be closing end of the year .They have just retained its Michelin one Star for 2014 and I was desperate to visit them before too late.The restaurant managed to keep its price reasonable amidst the inflationary economy. I had the $598 four course menu composing of all the signature dishes.The frog leg with garlic cream and parsley sauce is still mouth watering. The meat is tender and the garlic cream is tantalising but not overwhelming. A classic dish indee
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I read from HK magazine that Mirror will be closing end of the year .They have just retained its Michelin one Star for 2014 and I was desperate to visit them before too late.
The restaurant managed to keep its price reasonable amidst the inflationary economy. I had the $598 four course menu composing of all the signature dishes.
The frog leg with garlic cream and parsley sauce is still mouth watering. The meat is tender and the garlic cream is tantalising but not overwhelming. A classic dish indeed.
The steam salmon with claim bouillon and coconut sauce was a creative dish. It was surprising to find Asian influence here. But the sweetness of the coconut blends really well with the clam juice , making the salmon extra tasty.
Finally comes the signature roast pigeon with port wine sauce. This dish has since been copied in many places but Mirror still turn out the best. The skin is crispy and the meat is flavorful.  
The dessert was Panna cotta with fresh mango. Its not sweet and helps to end the meal in perfect pitch.
I hope Mirror will reopen elsewhere soon. It is hard to find small restaurants where the owner chef still is passionate and provide value despite the high cost.
Frog leg with garlic cream
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Salmon with clams and coconut sauce
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Roast pigeon with port and red wine sauce
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-12-26
Dining Method
Dine In
Spending Per Head
$600 (Dinner)
Dining Offer
Others
Recommended Dishes
Frog leg with garlic cream
Roast pigeon with port and red wine sauce
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與一星尚有距離 期待再次嚐試
2013-08-13 899 views
8月12日 (星期一) 晴難得是日能夠抽閒用饍，所以早一晚「即興」約了友人N午餐。想到Mirror Restaurant用餐已有一段時間，此餐廳於2012年曾榮獲米芝蓮一星，可惜一年過後，便從此行列中被剔除。不過，餐廳有大廚Jeremy Biasiol (曾於Alain Ducassee餐廳工作)在陣，加上曾是星級食店，是信心保證，所以對此行也是充滿期待。十二時半到達餐廳，餐廳竟然沒有客人，問一下當席待應，才知道只有我們和另一個2人booking，以$148 +10%的set lunch來說， 確是有點意外，只能說生意難做。午市沒有a la carte。Set Lunch的選擇不太多，不過以只能容納20-30人的小餐館來說，較少的選擇較易控制成本，且保證食材新鮮。對我來說，貴精不貴多，只要好吃就行。點餐過後，隨之而來是剛從焗爐拿出來的麵包，分別有煙肉包和迷你法包兩款，熱哄哄，略嫌有點乾和過韌，有點用手撕開，不過我和友人N兩個愛包之人同樣非常滿意，點上牛油（基本的無鹽／有鹽），吃個不停。不久，待應便送上前菜，我點了紅菜頭意式奶凍.紅菜頭汁.紅菜頭脆 （Beetroot pannacott
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8月12日 (星期一) 晴

難得是日能夠抽閒用饍，所以早一晚「即興」約了友人N午餐。

想到Mirror Restaurant用餐已有一段時間，此餐廳於2012年曾榮獲米芝蓮一星，可惜一年過後，便從此行列中被剔除。不過，餐廳有大廚Jeremy Biasiol (曾於Alain Ducassee餐廳工作)在陣，加上曾是星級食店，是信心保證，所以對此行也是充滿期待。
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 十二時半到達餐廳，餐廳竟然沒有客人，問一下當席待應，才知道只有我們和另一個2人booking，以$148 +10%的set lunch來說， 確是有點意外，只能說生意難做。

午市沒有a la carte。Set Lunch的選擇不太多，不過以只能容納20-30人的小餐館來說，較少的選擇較易控制成本，且保證食材新鮮。對我來說，貴精不貴多，只要好吃就行。

點餐過後，隨之而來是剛從焗爐拿出來的麵包，分別有煙肉包和迷你法包兩款，熱哄哄，略嫌有點乾和過韌，有點用手撕開，不過我和友人N兩個愛包之人同樣非常滿意，點上牛油（基本的無鹽／有鹽），吃個不停。
煙肉包(左). 迷你法包(右)
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 不久，待應便送上前菜，我點了紅菜頭意式奶凍.紅菜頭汁.紅菜頭脆 （Beetroot pannacotta, Beetroot Juice and Crispy Beetroot）。老實說，我對紅菜頭這種食材一向沒有什麼好感，但我深信好廚師是能化
腐朽為神奇，把任何食物都能夠做得美味，令客人歡喜。
Beetroot Pannacotta, Beetroot Juice and Crispy Beetroot
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 賣相有美感，用玻璃杯盛載，能清楚看到不同層次。用上同一食材（紅菜頭），以不同手法處理是一個常見的演繹。其實難以區別Beetroot pannacotta和Beetroot juice （其實是已經凝固了的gel吧）味道的分別，反正就是未放進口兩者已結合一體吧。反之，表層鋪上脆紅菜頭絲，炸過後沒有的紅菜頭青澀味，處理非常聰明，質感亦與pannacotta成了對比，用上chive作點綴，同時此菜加上約約的青蔥味。

對一個不愛紅菜頭的人來就，此稱不上美味，我卻認為這是一道十分出色的頭盤，廚師成功把紅菜頭用上pannacotta的形式烹調，混入奶和忌廉大大減低了紅菜頭的酸澀味，加上不同質感的配合，令此成為一道賣相味道兼備的開胃頭盤，最終亦能把他清光。
French Onion Soup, toast and cheese
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 經過我的建議後，友人N點選了洋蔥湯，是一個十分安全的選擇。上碟時只見碟上鋪上了gruyere芝士，麵包塊和chive，然後再由侍應倒下洋蔥湯，是經典的配搭。從相片可以得知，湯是偏淡的，沒有經焦糖化而變深褐的洋蔥，也沒有濃的牛肉湯。友人N對此湯品評價不錯，或許淡淡的湯更適合炎夏的中午，亦受女生歡喜吧！

主菜點選了龍脷配蝦汁佐夏天蔬菜（Sole fish, shrimp sauce and summer vegetables). 吃這一餐前，已經有好一段日子沒有吃過魚／海鮮，所以訂座後就一已經有吃魚的念頭。魚／海鮮的處理很考廚師工架，因為肉質delicate，如果overcook，味道和口感都會大打折扣。
Sole fish, shrimp sauce and summer vegetables
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 魚的presentation簡單，沒什麼花巧。佈上了chive的魚被精緻的蔬菜圍着：甘荀，brussel sprouts，及另一種不能吃出是什麼的瓜（haha!)。魚非常的嫰滑，蒸到剛剛好的熟成度，讚！可惜我稍嫌魚有一點點的over-seasoned，黑胡椒有點兒overpower了本來已經淡味的魚。至於那個shrimp sauce，在吃的時候老實說也別不出來，不過感覺上是配合的，只是沒有了蝦的鮮味。
Pasta, tomatoes, basil and parmassan cheese
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 友人N習慣點pasta，這次也不例外，點選了蕃茄.羅勒.巴馬神芝士意粉。用上了車厘茄，味道鮮甜，尤其是咬下時爆出的那一下。不過，初嚐第一口的時候有感奇怪， 在試一口，原來問題出在macaroni上，煮得過諗完全沒有應有的al dante，友人N也同意。這算是一個低級失誤，好在味道出色，為菜式保住了不少分數。

是日的甜品是mango pannacotta， 而非creme brulee。需加$45才能享用。友人N對此沒大興趣，加上我的頭盤已經吃了pannacotta，所以這沒有點了，直接以咖啡來完結，latte也沖得不錯，也一個不錯的完結。喝畢咖啡才醒起petite four，不過我想午市也沒有提供吧。

以二百元下的價錢能夠到前一星食店用餐，有fine dinning的經驗，抵食也 。食物構思十分好，尤見beetroot pannacotta，presentation也精緻，雖然在執行（execusion )上有一點點暇疵，不過可能只是我的執着吧！

此行的食物雖未達一星標準，但其實也見其用心，加上侍應禮貌很好，全程有笑容，會不斷refill水，所以也滿意。未見大廚Jeremy，期望有一天能在這裏晚餐，在其degustation menu上吃到其出品，一嚐星級菜式。

值得推薦！
Other Info. : 與友人N用餐後緊隨的一天剛好為七夕，到Youtube聽了鄧麗欣的歌，「為何定要到七夕 方可見一次 難道中國傳奇是 情要變慘事 憑遺憾出詩意」，想起了很多往事。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Date of Visit
    2013-08-12
    Dining Method
    Dine In
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    $170 (Lunch)
    Recommended Dishes
    煙肉包(左). 迷你法包(右)
    Beetroot Pannacotta, Beetroot Juice and Crispy Beetroot
    French Onion Soup, toast and cheese
    Sole fish, shrimp sauce and summer vegetables
    Pasta, tomatoes, basil and parmassan cheese
    • French Onion Soup toast and cheese
    • Beetroot Pannacotta Beetroot Juice and Crispy Beetroot
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    蝦之後，有蟹
    2013-02-16 229 views
    十二月中旬‧晴今天來The Mirror探探大廚Jeremy，佢繼上次大受歡迎的「蝦慕絲」後，又創作了另一個「蟹慕絲」來。中間的是蟹湯做的啫喱，底部是蟹羔，放在上面的是蟹肉及蟹籽。味道鮮香無比，吃一口，感覺幸福。還有好幾味新菜式，當中亦有精緻的甜點，看來很不錯。
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    十二月中旬‧晴

    今天來The Mirror探探大廚Jeremy，佢繼上次大受歡迎的「蝦慕絲」後，又創作了另一個「蟹慕絲」來。

    中間的是蟹湯做的啫喱，底部是蟹羔，放在上面的是蟹肉及蟹籽。味道鮮香無比，吃一口，感覺幸福。

    還有好幾味新菜式，當中亦有精緻的甜點，看來很不錯。
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    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    討不了歡心呢
    2013-01-25 343 views
    有時期望越大失望越大呢說實選這裡進餐是可以很寫意但整體黎講今次不是太欣賞論環境一流，如果你要一個寧靜有情調私密地慢談的地方論服務一流，如果你要無微不至，善於菜色介紹的侍應對我黎講食物既賣相，色香味也很重要但今次反而缺乏了，沒有令人讚嘆的賣相，令人再嚐既味道是晚不貼心，沒有Ａ　ＬＡ　ＣＡＲＴＥ不可因應胃口而調節份量而菜色選擇也很少不窩心的感覺賣相不過不失，甜品相對吸引加好食其他都只是淺嚐後便停手，我相信相同的食物對其他食客可能是滿分只是剛巧不是我的茶，不好意思呢
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    有時期望越大失望越大呢
    說實選這裡進餐是可以很寫意
    但整體黎講今次不是太欣賞
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     論環境一流，如果你要一個寧靜有情調私密地慢談的地方
    論服務一流，如果你要無微不至，善於菜色介紹的侍應

    對我黎講食物既賣相，色香味也很重要
    但今次反而缺乏了，沒有令人讚嘆的賣相，令人再嚐既味道
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     是晚不貼心，沒有Ａ　ＬＡ　ＣＡＲＴＥ
    不可因應胃口而調節份量
    而菜色選擇也很少
    不窩心的感覺
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     賣相不過不失，甜品相對吸引加好食
    其他都只是淺嚐後便停手，

    我相信相同的食物對其他食客可能是滿分
    只是剛巧不是我的茶，不好意思呢

    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    2012-12-18 633 views
    The price is horribly high. You can spend same amount at Toscs Ritz Carlton. You will find it worth at RC. The food at mirror is simple with no surprise. Taste is just ok. Environment is bad cos low ceiling floor and noisy.
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    The price is horribly high. You can spend same amount at Toscs Ritz Carlton. You will find it worth at RC.
    The food at mirror is simple with no surprise. Taste is just ok. Environment is bad cos low ceiling floor and noisy.
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Only the signature items were tasty
    2012-09-11 386 views
    With Hong Kong being a city enthralled with private kitchens, Mirror Restaurant is yet another one of such establishments in the heart of Wan Chai. Mirror Restaurant is a refined and elegant dinner destination, which serves French cuisine with a modern twist in an opulent yet intimate setting.Mirror Restaurant has attained 1 Michelin Star in 2012, and the owner-chef Jeremy Biasal is an energetic and creative mind who has worked in Alain Ducasse’s restaurants for eleven years before starting this
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    With Hong Kong being a city enthralled with private kitchens, Mirror Restaurant is yet another one of such establishments in the heart of Wan Chai. Mirror Restaurant is a refined and elegant dinner destination, which serves French cuisine with a modern twist in an opulent yet intimate setting.

    Mirror Restaurant has attained 1 Michelin Star in 2012, and the owner-chef Jeremy Biasal is an energetic and creative mind who has worked in Alain Ducasse’s restaurants for eleven years before starting this restaurant in Hong Kong.

    Mirror Restaurant can host around 20 to 30 diners. The setting is very spacious, with tables being set comfortably wide apart. It is only open for dinner from Monday to Saturday, and there are two set menus to choose from: the Mirror Signature Menu, which is priced at $698 for 4 courses and $798 for 5 courses, and the Mirror Tasting Menu, which is priced at $998 for 5 courses and $1198 for 6 courses.

    The bread basket contains a selection of baguette, wheat bread and bacon bread. The bread at Mirror is not house made and is supplied by La Rose Noire, and it was hot and delicious when it was brought to us. All of us really liked the savoury bacon bread, with just the right size of lovely bacon bits in it! The amuse-bouche was a wild mushroom purée topped with shredded morel mushroom and toast. I loved the creaminess of the purée, and the morel mushroom’s texture was intriguing as it was chewy with lots of layers to it.

    (1) The first course that arrived was the cold gaspacho with pepper bell in brunoise and crispy bread. I liked the refreshing taste of vegetables in the soup, but it tasted a bit raw (in the sense that it tasted of uncooked vegetables). Having said that, I am not a fan of cold soups in general, so I may not be the best judge for this dish.

    (2) This tiger shrimps jelly with roe sauce and golden Cscietra Caviar, on the other hand, fared much better than the gaspacho. Elegantly adorned with flowers and green apple, the jelly texture was rich and smooth, and the taste of the tiger shrimps was marvellously intense. The chef suggested that we scoop all the way to the bottom when we ate it so that we could taste all the elements of this jelly. The chilled temperature of this dish was invigorating, and the saltiness of the caviar balanced out the meekness of the jelly’s taste.
    Tiger shrimps jelly with caviar
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     (3) This roasted frog legs with watercress and grenobloise sauce and herbs is Mirror’s signature dish, and indeed it was fabulous! The frog legs were delectably fried in butter, and the texture of the frog legs was exquisitely firm and chewy (for those of you who have never tried, it is true that frog legs taste just like chicken, except they are more tender)! The white wine royale had a light, foamy texture, and its strong garlic taste ingeniously complemented the frog legs.
    Roasted frog legs
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     (4) The moon fish tartare, served with lemon mousse and wasabi emulsion, was another appetiser on the menu. The fish tartare should have been colder, the wasabi taste in the emulsion could have been much stronger, and the lemon mousse was a bit bland…the only good thing was that the ingredients came together quite nicely and I liked the creaminess of this dish.
    Moon fish tartare
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     (5) Next was this summer vegetables with Australian black truffle, cooked in a vichyssoise sauce. The summer vegetables were fresh and crisp, and the vichyssoise sauce was suitably hot and creamy when it was served. Topped with a few slices of shaved black truffle, this vegetarian dish was simple yet remarkable!
    Vegetables cooked with black truffle
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     (6) Finally moving on to the main course, I first sampled this poached Trout, fennels braised and confit, garlic safran sauce. The trout was tender and delicately cooked. I loved how it was still raw in the middle, and the taste of fennel really stood out. It was an accomplished dish, only tarnished by the fact that the safran sauce was lacking in flavours.

    (7) Another main course, the Pigeon lightly cooked, in a port and red wine sauce and served with beetroots, figs and radish, was amazing. Pigeons and frog legs are Jeremy’s specialilty, and this lightly cooked pigeon was nicely chewy and beautifully grilled. Unlike some of the dishes which were bland, this pigeon was sharp and tangy. It was very lightly glazed and there was a hint of sweetness; the fig on the side was sweet and pleasant, and the lightness of the beetroot and radish was a perfect match with the intense flavours of the pigeon.
    Pigeon lightly cooked
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     (8) The Maine lobster ravioli, with sweetbreads, eggplant caviar, lobster and cheese sauce was also delicious. The lobster was startlingly fresh, and had an impeccable fresh taste and firm texture. The tomato cream and the cheese sauce were just the right dressing for the lobster, and the ravioli was delicately thin and smooth.

    (9) The last main course that I tried was the Sapporo pork belly marinated in milk, served with tomatoes concassees, pearl onions, and potatoes confites on the side. (Just FYI, "tomates concassees" means hashed tomatoes!) The pork belly was chewy in a good way, and was nicely grilled and had an appropriate level of saltiness. However, there was way too much fat in proportion to the amount of meat. Even though I adore black truffle, I actually found its addition rather unnecessary in such an intensely flavoured dish.

    (10) You could choose 3 types of cheese for your French cheese platter from Mirror’s selection, and I picked the (i) Comte AOP, (ii) Romans Fermier and (iii) Pont L’eveque, which were all made with cow’s milk, as I prefer them to goat’s milk cheeses. I thoroughly enjoyed these top-quality artisanal cheeses.

    (11) Having devoured some fabulous cheeses, I then moved on to the citrus dessert served with lime sorbet. It comprised of delightful orange cream placed on thick, fluffy pancakes. On the side were a scoop of lime sorbet, which was refreshing and not too sour, and some crunchy, buttery crumble.
    Citrus dessert served with lime sorbet
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     (12) Last but not least, this beautiful dessert below is the Chocolate and Raspberries Pie Mirror style, and it was simply the best! The chocolate was top-notch, which gave the dessert an exquisite chocolate flavour with just the perfect level of bitterness and sweetness. The texture of the dessert was spot-on and was not too light nor too heavy, and the biscuit base was crunchy and gorgeous. The chocolate paste on the side was smooth and not cloying, and the raspberries completed this dessert.
    Chocolate and raspberries pie Mirror style
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     It was time for petits four, and at Mirror, we were presented with mini peach macarons, milk chocolate balls and dark chocolate balls. Even though peach is not my favourite flavour when it comes to macarons, the selection was just so sweet and adorable. Mini macarons never fail to cheer me up, and will always be the best way to end a French meal!
    Petits fours
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     In terms of food, I have to say that Mirror Restaurant was a mixed bag. While dishes such as the roasted frog legs, pigeon and chocolate pie were exceptional, other items (e.g. cold gaspacho, moon fish tartare, poached trout) were rather bland. Nonetheless, given the seamless service, the pleasant setting and the delightful selection on the menu, I would say that dining at Mirror Restaurant was an enchanting experience.

    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    A French Delight
    2012-07-19 73 views
    朋友給我推介的法國餐廳一直沒機會嘗試終於趁著特別的日子去奢侈享受一下菜單只有2款set menu - signature menu or tasting menu是夜選了價格較高的tasting menu Tasting menu 有Amuse Bouche開胃菜、3款不同Appetizer及2兩款不同的main dish (可2選1)熱騰騰餐前的麵包 每一款都又軟又香晚餐還未正式開始我光是狂吃這麵包就差不多吃飽了重點是這麼好吃的麵包是可以無限追加而且每一次都是從烤箱新鮮出爐的喔~Amuse Bouche是Mushroom puree, truffle caviar and balsamic vinegar入口濃濃的菌味搭配上面的松露魚子特別鮮而義大利醋又有開胃提味的效果第一款Appetizer是Tiger shrimps jelly, roe sauce, golden oscietra caviar, flowers and green appleChef建議用湯匙一次挖到底再一口吃整體的味道口感都非常立體有層次濃郁的蝦肉和蝦膏鮮甜味充滿口腔Jelly和最上層的green appl
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    朋友給我推介的法國餐廳一直沒機會嘗試
    終於趁著特別的日子去奢侈享受一下

    菜單只有2款set menu - signature menu or tasting menu
    是夜選了價格較高的tasting menu
    Tasting menu 有Amuse Bouche開胃菜、3款不同Appetizer及2兩款不同的main dish (可2選1)
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     熱騰騰餐前的麵包 每一款都又軟又香
    晚餐還未正式開始我光是狂吃這麵包就差不多吃飽了
    重點是這麼好吃的麵包是可以無限追加
    而且每一次都是從烤箱新鮮出爐的喔~
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     Amuse Bouche是Mushroom puree, truffle caviar and balsamic vinegar
    入口濃濃的菌味搭配上面的松露魚子特別鮮
    而義大利醋又有開胃提味的效果
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     第一款Appetizer是Tiger shrimps jelly, roe sauce, golden oscietra caviar, flowers and green apple
    Chef建議用湯匙一次挖到底再一口吃
    整體的味道口感都非常立體有層次
    濃郁的蝦肉和蝦膏鮮甜味充滿口腔
    Jelly和最上層的green apple & flower的酸甜味令這道菜變的非常清爽
    下層佈滿了又鮮又嫩的tiger shrimp蝦肉
    是一道令人充滿驚喜的appetizer
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     第二款Appetizer是Moon fish tartare, lemon mousse, wasabi emulsion
    這一道很像日本的生魚片料理
    可以吃得出魚肉中加了醬油、薑、洋蔥等等調味
    中間的lemon mousse很清新 就跟日式醋汁的作用差不多
    最上面的wasabi emulsion吃得出wasabi的清甜香氣 但卻少了刺鼻的味道
    很特別的法日fusion~
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     第三款Appetizer是Summer vegetables cooked with Australian black truffle, vichyssoise sauce
    這道菜看似簡單 但味道卻令人喜出望外
    胡蘿蔔、蘆筍、椰菜頭和洋薊都煮得軟硬適中
    亮點是那個black truffle, vichyssoise sauce 香濃而不膩
    更提升了蔬菜的香甜味
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     終於到了主菜 這一道是肉類的主菜Sapporo pork belly marinated in milk, tomatoes concassees, pearl onions, potatoes confites
    豬腩肉鬆軟可口沒有一點油膩感
    味道非常香口而且帶點像是bacon的煙燻味
    tomatoes concassees好像濃縮了的番茄一樣 酸酸甜甜非常醒胃
    連同其他配菜馬鈴薯、pearl onions、black truffles等等和豬肉一起吃味道非常的搭
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     令一道魚類的主菜是Maine lobster ravioli. sweetbreads, eggplant caviar, lobster and cheese sauce
    這個ravioli和平常的意大利雲吞不一樣
    而是有點像open ravioli 把雲吞皮鋪在餡料上面
    龍蝦非常新鮮 不但爽口彈牙而且每一口都很濃郁鮮甜
    Sweetbreads是小牛的胸腺 初次接觸這種食材
    覺得它的口感嫰滑味道有點像肝臟內臟
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     甜點是Chocolate and raspberries pie mirror style
    巧克力濃而不甜膩 口感的滑介乎於chocolate truffle和chocolate mousse只間
    裝飾的是可可餅乾片和橘子味白巧克力片 很不錯~
    另外如果甜點選cheese platter的話則可以從他們的7種chesse裡面選3款

    就連最後作結的petits fours也是非常精彩
    有藍色+金粉裝飾的macaron 而吃下去居然是鳳梨味道的
    中間的filling還可以吃到新鮮的鳳梨肉
    還有就是dark chocolate 和 caramel的chocolate crunch 又香又脆
    為整晚的晚餐帶來一個非常delicate的sweet ending

    謝謝Mirror Restaurant給我非常愉快的晚餐
    用餐體驗實在是非常棒 小細節都很體貼 而且服務都恰到好處
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Taste
    Decor
    Service
    Hygiene
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    Date of Visit
    2012-07-18
    Dining Method
    Dine In
    Spending Per Head
    $1300
    Level6
    2K
    136
    好味
    2012-03-05 43 views
    只有兩款MENU.-- 平&貴麵包有4款, ok, 可添頭盤平 -蝸牛 -- 一般貴- 蟹 -最喜愛用蟹的不同部份去做再加海胆十分十分好味湯平-Mushroom & cream -一般, Mushroom味不足主菜平-乳鴿-ok貴- 龍蝦好味,,,淡淡肉...甜品有cake or cheese platter總括, 貴的MENU好味及精至環境地方不大, 當晚有一枱12人長枱, 所以都好嘈服務 - 好好
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    lobster
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    dessert
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    soup
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     只有兩款MENU.-- 平&貴

    麵包有4款, ok, 可添

    頭盤
    平 -蝸牛 -- 一般
    貴- 蟹 -最喜愛

    用蟹的不同部份去做再加海胆十分十分好味

    湯
    平-Mushroom & cream -一般, Mushroom味不足

    主菜
    平-乳鴿-ok
    貴- 龍蝦好味,,,淡淡肉...

    甜品
    有cake or cheese platter

    總括, 貴的MENU好味及精至

    環境
    地方不大, 當晚有一枱12人長枱, 所以都好嘈

    服務 - 好好
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
    Taste
    Decor
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    Hygiene
    Value
    Date of Visit
    2012-02-07
    Dining Method
    Dine In
    Spending Per Head
    $900 (Dinner)
    Celebration
    Anniversary
    Recommended Dishes
    soup
    dessert
    lobster
    • crab appetizer
    Level2
    25
    0
    值得推介的法國菜
    2012-02-19 58 views
    Mirror 只做晚餐, 要早約一個月訂位, 看到食評不錯, 很期待!侍應很細心拉開椅子給我們就坐, 首先上麵包, 牛油很香跟著我最愛魚子醬<3鵝肝外脆內軟, 正!差不多每道菜都有black truffle! 又係我最愛<3湯味道不錯, 可惜不夠熱...Pork 很軟,甜品很特色! 有我最愛的peach!謝謝MIRROR 送的生日蛋糕!! 是strawberry mousse! I love it!!由於太多吃不完, 打包這cake回家慢慢再品嚐法國菜來說價錢絕對合理, 並不貴, 服務態度良好! 食品質素亦不俗! 餐廳定時會更換餐牌食物, 再次感謝MIRROR送我生日蛋糕!
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    Mirror 只做晚餐, 要早約一個月訂位, 看到食評不錯, 很期待!

    侍應很細心拉開椅子給我們就坐,

    首先上麵包, 牛油很香
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     跟著

    我最愛魚子醬<3
    59 views
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     鵝肝外脆內軟, 正!
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     差不多每道菜都有black truffle! 又係我最愛<3
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     湯味道不錯, 可惜不夠熱...
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     Pork 很軟,
    59 views
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     甜品很特色! 有我最愛的peach!
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     謝謝MIRROR 送的生日蛋糕!! 是strawberry mousse! I love it!!由於太多吃不完, 打包這cake回家慢慢再品嚐
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     法國菜來說價錢絕對合理, 並不貴, 服務態度良好! 食品質素亦不俗! 餐廳定時會更換餐牌食物,
    再次感謝MIRROR送我生日蛋糕!
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Dining Method
    Dine In
    Spending Per Head
    $1000 (Dinner)
    Celebration
    Birthday
    Recommended Dishes
    • everything
    Level4
    231
    0
    温馨提示
    2012-02-06 53 views
    約一星期前訂位.晚餐 4 courses = 698, 5 courses = 798 + 10%; 呢個價錢, 在富麗堂煌的酒店餐廳只能食個3-4道菜的午餐, 感覺OK.店內地方不大，約30 個位, 裝修簡約清雅.麵包: 有牛油包、麥包及煙肉包, 新鮮自家焗製, 熱騰騰的! Amuse Bouche : 賣相相當精緻, 服務員建議茶匙往下筆, 一啖食到濃郁蝦味的啫喱和爽口龍蝦，有口感!Slow Cook Eggs with Garlic Cream, shrimp, watereress mousse & shrimp sauce: 温泉蛋泛著光澤, 煮得很細滑, 和入口彈牙的蝦肉和菠菜蒜汁,相映成趣, 推介!Hot vichyssoise iwth leeks, potatoes confite & bacon :服務員用日式酒壺載著用韭葱、薯仔等烹的湯, 上枱時才把它倒出來, 聞到煙肉味, 也聞到濃濃的湯.Leekspan seared scallops with pumpkin & chestnut :我有3粒帶子, 他只有2粒 (點菜的時候服務員提示5個courses 少
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    約一星期前訂位.

    晚餐 4 courses = 698, 5 courses = 798 + 10%; 呢個價錢, 在富麗堂煌的酒店餐廳只能食個3-4道菜的午餐, 感覺OK.
    箭嘴指往門口方向
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     店內地方不大，約30 個位, 裝修簡約清雅.
    簡約清雅
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     麵包: 有牛油包、麥包及煙肉包, 新鮮自家焗製, 熱騰騰的!
    新鮮自家焗製
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    Amuse Bouche : 賣相相當精緻, 服務員建議茶匙往下筆, 一啖食到濃郁蝦味的啫喱和爽口龍蝦，有口感!
    服務員建議茶匙往下筆
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     Slow Cook Eggs with Garlic Cream, shrimp, watereress mousse & shrimp sauce: 温泉蛋泛著光澤, 煮得很細滑, 和入口彈牙的蝦肉和菠菜蒜汁,相映成趣, 推介!
    推介
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     Hot vichyssoise iwth leeks, potatoes confite & bacon :服務員用日式酒壺載著用韭葱、薯仔等烹的湯, 上枱時才把它倒出來, 聞到煙肉味, 也聞到濃濃的湯.
    濃濃的湯
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     Leekspan seared scallops with pumpkin & chestnut :我有3粒帶子, 他只有2粒 (點菜的時候服務員提示5個courses 少一粒帶子; 我喜歡坦白的作風!
    ) 帶子用料新鮮, 伴上南瓜粟子汁, 青萍果絲和萍果花, 亙相掩映. 我常吃萍果, 但萍果花是第一次見, 心型, 細細粒, 粉紅色, 有少少酸味. 我很喜歡這道菜, 製作有心思, 味道清新有層次 ! 但他卻說這道菜味道很淡, 完全吃不出萍果花有什麼味道, 不懂欣賞!
    製作有心思
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     Roasted boneless pigeon with cabbage sun cokes puree, truffles & port wine sauce: 話BONELESS, 但插住枝骨, 伴碟喎! 肉質軟腍, 他頗喜歡.
    肉質軟腍
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     LEmon desset :月亮餅裝飾很吸引, 檸檬雪葩好酸，怪不得服務員温馨提示要加埋忌廉和檸檬皮點點一起吃　
    　
    檸檬雪葩好酸
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     咖啡: 我的macchiato和他的cappunccino也很香濃, 非常有水準！甜點是macaroon，外皮又薄又脆，中間軟綿，士多啤梨軟心甜味圓潤，加埋小小朱古力醬，不得不說一句是完美的句號！
    macaroon外皮又薄又脆，士多啤梨軟心甜味圓潤
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    上菜時, 服務員除了解釋每道菜的造法之外, 仲有有温馨提示點食最好, 十分窩心! 我會再來的.
    　　

    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Dining Method
    Dine In
    Spending Per Head
    $830 (Dinner)
    Recommended Dishes
    簡約清雅
    新鮮自家焗製
    服務員建議茶匙往下筆
    推介
    濃濃的湯
    製作有心思
    macaroon外皮又薄又脆，士多啤梨軟心甜味圓潤
    箭嘴指往門口方向
    • Slow Cook Eggs with Garlic Cream
    • shrimp
    • watereress mousse & shrimp sauce
    • leekspan seared scallops with pumpkin & chestnut
    • coffee
    • macaroon
    Level3
    76
    48
    A little private date at Mirror
    2011-12-05 78 views
    I have been wanting to visit Mirror for a long time. With a reservation made a month ahead and here I am... celebratung a special person's birthday. There were only 6 tables at Mirror, but it was more spacey than other private kitchens. A curtain of forks and spoons were suspended down from the ceiling, giving you a more private touch in the restaurant. However, you could actually watch Chef Jeremy Biasiol preparing the delights for the night. I love this homey and cozy setting as if Jeremy was
    Read full review
    I have been wanting to visit Mirror for a long time. With a reservation made a month ahead and here I am... celebratung a special person's birthday. There were only 6 tables at Mirror, but it was more spacey than other private kitchens. A curtain of forks and spoons were suspended down from the ceiling, giving you a more private touch in the restaurant. However, you could actually watch Chef Jeremy Biasiol preparing the delights for the night. I love this homey and cozy setting as if Jeremy was cooking meal right at your home.

    There were a few choices on the tasting menu to choose from, we picked 2 four-courses set and decided to share the main.

    While waiting for the night to start, we were offered a bread basket! It was outsourced, but they were YUM! Crispy surface yet it was still soft inside. One had bacon inside which made it smell really that I could not resist but finished the whole piece.
    Bread basket
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     Amuse Bouche arrived and oo! it was a Panna Cotta prepared with Beetroot! There was a thin slice of beetroot on top of the panna cotta and balsamic vinegar was lightly added. It was not as sour as imagined since the taste of beetroot was 'diluted' by the milky flavor of Panna Cotta, It was refreshing and interesting enough to prepare my palette for the coming dishes.
    Amuse Bouche
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     With high hopes on the food, our first course came - Slowed Cooked Eggs with garlic cream, shrimp, watercress mousse & shrimp sauce Loved the poached egg! Was cooked till the egg yolk would flow out but not to the extent that it would cover up the watercress mousse. I was not a fan of watercress but had to give some credits for this. The shrimps blended well with the yolk and the sauce. A great dish indeed!
    Slow cooked egg
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     Then the soup came - Hot vichyssoise with leeks, potatoes confite & bacon. Not very enthusiastic about leek but it was very creamy! I still emptied the bowl!
    Vichyssoise
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     The menu actually allowed diners to have both of the mains but we opt for the choice to select either one and we were to share. Our main came and I had Pan seared scallops with pumpkin and chestnut. Flavorful and rich in taste! Loved the perfect blend of pumpkin and chewy mashed chestbut that served well with the scallops. The scallops were a little less impressive than the sides (pumpkin and chestnut, guess these were two strong flavors and had shrouded a bit of the scallops' own taste)
    Pan seared scallops
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     The other main was Roasted boneless pigeon with cabbage, sun chokes puree truffle and wine sauce. Was a little intrigued that there were still bones that the staff explained the bones were there to keep the pigeon's shape?! But it was a very well cooked dish afterall! Pigeon was cooked perfect, juicy and tenderness still remained. Some of the pigeon was more tender than the remaining part, maybe that was due to a difference in the parts of the pigeon that were selected?
    Roasted Pigeon
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     Since it was a birthday celebration, and thanks to Jeremy, he prepared a very lovely plate for us - a super yummy chocolate cake and a chocolate parfait the cake was a little funny with a soft sponge texture but was not exactly mousse. The base was crispy and was totally my favorite!
    Birthday surprise
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     Our dessert was brought to the table while we were finishing the birthday treat - Mirror's Lemon Dessert. Lime sorbet! reminds me of key lime pie in the States (ok that is a little too far but there are indeed so few places where I can have lime desssert!) Great bites with biscuits and lemon mousse and lemon zest! A wonderful way to end the meal and that I did not feel I was stuffed with food.
    Lemon dessert
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     Petit fours were very cute! too bad I have used up the quota for uploading photos. They were tiny bite-sized chocolate cupcakes! I gulped them down in two bites!

    Will definitely visit Mirror again, anticipating more surprises while I guess the queue for my next meal would be super long!
    Other Info. : Love how Chef Jeremy would come out of the kitchen and talk to every table and ask for feedback. He would also shake hands with diners when they were to leave Mirror. He does succeed to leave a big smile on me for the night.
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Dining Method
      Dine In
      Spending Per Head
      $700 (Dinner)
      Celebration
      Birthday
      Recommended Dishes
      Bread basket
      Amuse Bouche
      Slow cooked egg
      Vichyssoise
      Pan seared scallops
      Roasted Pigeon
      Birthday surprise
      Lemon dessert
      Level2
      11
      0
      value for money
      2011-08-12 19 views
      I have made the booking like one or two months ahead - just long time ago. And the place is really quite small no wonder why it's easily full but it's kinda worth the wait. We just had the signature menu for 5 courses instead of the tasting menu for at least 6 and up to 8 courses. The bread is really making a difference and almost the best in HK. The starter is an eggplant dish which is very flavorful and rich. But it arrives slightly too soon as our wine has not even arrived and poured and the
      Read full review
      I have made the booking like one or two months ahead - just long time ago. And the place is really quite small no wonder why it's easily full but it's kinda worth the wait.

      We just had the signature menu for 5 courses instead of the tasting menu for at least 6 and up to 8 courses. The bread is really making a difference and almost the best in HK.

      The starter is an eggplant dish which is very flavorful and rich. But it arrives slightly too soon as our wine has not even arrived and poured and the food already in front of us. Think the serving time could be handled better.

      The main course I ordered is the pork tenderloin - it's quite tender and the right texture but I was hoping that the taste of the meat could be a bit stronger - not meaning the way it's prepared but the meat quality. And the 2 seemingly small pieces actually are very filling.

      We wrapped up the meal with a chocolate cake in which hot chocolate sauce poured over the super cold chocolate plate on top of the vanilla ice cream created a special visual effect and ends the meal in an entertaining way.

      Overall, the food is great, the place's quite noisy and warm - think that is the cons we have to put up when it's not being served in the environment of 5 star hotel. It's understandable!
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
      • Recommend
        Recommended
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      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Date of Visit
      2011-08-05
      Dining Method
      Dine In
      Spending Per Head
      $800 (Dinner)
      Celebration
      Birthday
      Recommended Dishes
      • bread
      Level2
      9
      0
      Pleasant
      2011-07-20 10 views
      Managed to get a table on a Tuesday night (booked the day before). Very pleasant decor, nice ambience. You only have two choices of menu, the Signature menu ($588+10% for 5 courses, $688 for 6 courses) or the Tasting Menu ($898 for 6 courses, $1,198 for 8 courses) all with 10% service charge. There is no a la carte menu. Each person must choose either the Signature or the Tasting menu. My friend and I had the signature menu (5 courses).The Beetroots, Parmesan royal with tuile - was excellen
      Read full review
      Managed to get a table on a Tuesday night (booked the day before).

      Very pleasant decor, nice ambience. You only have two choices of menu, the Signature menu ($588+10% for 5 courses, $688 for 6 courses) or the Tasting Menu ($898 for 6 courses, $1,198 for 8 courses) all with 10% service charge. There is no a la carte menu. Each person must choose either the Signature or the Tasting menu.

      My friend and I had the signature menu (5 courses).

      The Beetroots, Parmesan royal with tuile - was excellent! similar texture to a panna cotta.
      The Frog Legs with garlic cream and watercress sauce - was tasty but a little overpowered by the garlic. nice.
      Soup - Fennel consumme, fennel confite, riccotta cheese - nice balance and texture. delicious.

      I had the Chicken breast - a little disappointing, the chicken was slightly over cooked so was a bit tough on the ends, but nice in the middle. It came with a truffle which was a little too strong. The baby carrots were also over cooked so a little too mushy, but the puree was very nice. It was still a pleasant dish but just every so slightly overcooked.

      My friend had the roast pigeon - it was delicious! I had food envy!

      The dessert - peach melba - was very sweet, nicely done with hot chocolate sauce poured over it. My friend eat all of her's and I think she would have licked the bowl if she could have.

      The service was attentive and well timed.

      The wine list is very disappointing and would highly recommend that you take your own wine and pay the corkage fee of HK$150 per bottle instead. There are no wines by the glass and only one choice of white or red as a half bottle ($240 per half bottle).

      The drink list is very limited. Not a single bottle of wine for less than $500 - which is very unnecessary now. There are no other alcoholic beverages, no beer, no gin, no vodka, nothing, so an appertif is not possible.

      Very enjoyable meal, but when I go back will definitely take my own wine.

      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
      • Recommend
        Recommended
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      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Date of Visit
      2011-07-19
      Dining Method
      Dine In
      Spending Per Head
      $650 (Dinner)
      Recommended Dishes
      • Beetroot appetizer
      • Fennel soup
      • Roast Pigeon
      Level1
      1
      0
      Rigid rules
      2011-04-29 5 views
      We went there for dinner to celebrate my closed friend's birthday. Six of us including 2 men, 2 women and 2 children. There were only 3 choices of meny (i) 5 courses - HK$560, (ii) 6 courses - HK$890, and (iii) 8 courses - HK$1,180. We would like to share 3 sets of 8 courses as our children could not able to finish the full set of 5 courses, and we also considered the costs of 3 sets of 8 courses was as same as each of us ordered a set of 5 courses.Nevertheless, the waiter took our orders but
      Read full review
      We went there for dinner to celebrate my closed friend's birthday. Six of us including 2 men, 2 women and 2 children. There were only 3 choices of meny (i) 5 courses - HK$560, (ii) 6 courses - HK$890, and (iii) 8 courses - HK$1,180. We would like to share 3 sets of 8 courses as our children could not able to finish the full set of 5 courses, and we also considered the costs of 3 sets of 8 courses was as same as each of us ordered a set of 5 courses.

      Nevertheless, the waiter took our orders but come back after few minutes and told us that we "could not share the sets", as each customer has to order ONE set even though the total costs of sharing 3 sets was as same as each order one set. But there was nothing mentioned in the menu.

      We were shocked by this rigid rules and will never go back to this restaurant.
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
      • Recommend
        Recommended
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      DETAILED RATING
      Date of Visit
      2011-04-28
      Dining Method
      Dine In
      Celebration
      Birthday
      Recommended Dishes
      • No
      Level4
      1.5K
      81
      法內情
      2011-04-07 33 views
      聽聞這店一開業已好評如潮，但要早一個月前訂座，真不敢想像，誰能知道一個月後是否有空？難道真的要問魔鏡？魔鏡！魔鏡！請問我訂下個月好不好？誰知在盤算的同時，收到老闆請我們來這裏吃飯的通知。也聽聞關於這店的一些內情，雖然是一爿小店，但大有來頭，主政的廚師是在法國米芝蓮二星餐廳學藝多年的大胖子 Jeremy，而餐廳的設計則由設計師 David Sung 操刀，原來他的祖父 TS Sung 在1923年已參予建築在上海外灘的匯豐銀行大廈設計。開放式的廚房，可讓人客清楚看到廚師們的一舉一動，而餐廳中間用一個吊滿匙羹和叉子簾子分隔，驟看以為匙羹和叉子停留在半空，檯上有小洋蠋，燈光幽暗，蠻有情調。餐牌祇得兩款套餐，一個 Signature Menu 和一個 Chef Degustation Menu，主菜都有兩款可選擇，我們四人剛好每人點一份，可全試所有主菜。先來的麵包是熱烘烘的，塗上兩款牛油，淡味和鹹味，同樣好吃。Signature Menu $538 for 5 courses/ $638 for 6 coursesAppetizers:Snails lightly roast with par
      Read full review
      聽聞這店一開業已好評如潮，但要早一個月前訂座，真不敢想像，誰能知道一個月後是否有空？難道真的要問魔鏡？魔鏡！魔鏡！請問我訂下個月好不好？誰知在盤算的同時，收到老闆請我們來這裏吃飯的通知。

      也聽聞關於這店的一些內情，雖然是一爿小店，但大有來頭，主政的廚師是在法國米芝蓮二星餐廳學藝多年的大胖子 Jeremy，而餐廳的設計則由設計師 David Sung 操刀，原來他的祖父 TS Sung 在1923年已參予建築在上海外灘的匯豐銀行大廈設計。開放式的廚房，可讓人客清楚看到廚師們的一舉一動，而餐廳中間用一個吊滿匙羹和叉子簾子分隔，驟看以為匙羹和叉子停留在半空，檯上有小洋蠋，燈光幽暗，蠻有情調。

      餐牌祇得兩款套餐，一個 Signature Menu 和一個 Chef Degustation Menu，主菜都有兩款可選擇，我們四人剛好每人點一份，可全試所有主菜。先來的麵包是熱烘烘的，塗上兩款牛油，淡味和鹹味，同樣好吃。

      Signature Menu
      $538 for 5 courses/ $638 for 6 courses

      Appetizers:
      Snails lightly roast with parsley sauce and green asparagus
      多數吃蝸牛都是有殼的，用蒜蓉香草牛油焗，但這裏的無殼蝸牛，上放了青綠色的露筍醬汁，橙色的蔬菜汁，顏色的配合很美，將味蕾慢慢打開，蝸牛幼嫩。
      Vegetables tarte with eggplant, zucchinis, tomatoes, riccitta and basil with a tomatoes vinaigrette
      用黑色長碟上，是雜菜撻，賣相顏色豔麗，將番茄，青瓜，茄子，羅勒，軟芝士等切成薄片，堆砌得很美麗，撻底很脆，加上特製的醬汁，入口清新醒神，是不錯的頭盤。
      Soup:
      Onion soup, crispy cheese and bread
      侍應用日本的酒壺載著湯，在你面前傾倒入放有些麵包粒的湯碟裏，洋蔥湯不是傳統的清澈，味道香濃，可能麵包粒已浸腍，嚐不到脆芝士味。
      Main:
      Tiger prawns with crushed potatoes and AOC olive oil, tarragon mustard black truffle sauce
      兩隻已去殼的大虎蝦，像拱橋般排放在碟中，蝦肉爽甜，而其特製醬汁: 香草芥茉黑松露汁能提昇蝦肉的鮮味。
      and/or
      Veal tenderloin with celeriac puree, vegetables cooks in white wine and bacon emulsion
      牛仔肉幼嫩的纖維，分辨出其肉質不差，芹菜根打成蓉，其獨有香味，能配合較單純的牛仔肉味，用白酒做汁，並打成泡沫，視覺和味覺都享受。
      Dessert:
      Poached pear in winter wine and pear ice cream
      用紅酒烚梨子，烚得夠透、入味，配以梨子雪糕，梨子的純和清爽的香味，充滿整個口腔。
      Petit fours
      有幾粒朱古力，太飽，沒有吃。
      Coffee or tea
      白糖，黃糖和奶，用玻璃試管載著，頗特別。我選了 Camomile tea 跟蜜糖，而同事的咖啡，說不錯。

      Chef Degustation Menu
      $898 for 6 courses/ $1198 for 8 courses

      Appetizers:
      Scallops mousse with golden oscietra caviar and herbs
      將帶子加忌廉打成蓉，做成帶子形狀，上放魚子醬，看落較矜貴，帶子mousse 像絲般滑，像吃豆腐般，但我較愛原粒帶子的質感。
      Lobster salad with macedoine and cocktail sauce
      波士頓龍蝦已拆肉，配以多種蔬菜調製的汁醬，清新怡人，肉爽甜。
      Foie Gras cook in a traditional way with apples chutney and apple blossom
      煎鵝肝，外層微脆而中央約四成熟，油脂豐腴甘香，配以蘋果蓉的清香，減輕了膩的感覺，放在多士吃，超好食。
      Soup:
      Beetroot veloute with black truffle
      紅菜頭湯，顏色真係好紅，味道是好的，質感細滑，唯同事不喜紅菜頭，沒有全部喝掉，侍應很慇勤地問是否有問題。
      Main:
      Sea bass with a leeks stew and champagne sauce
      海鱸魚伴以燴大蒜，鱸魚已起骨，鮮味，香檳汁幼滑細緻，與魚肉配合起來，天衣無縫，再加幾片黑松露菌，只是增加其身價，對食味幫助不大。
      and/or
      Beef cheeks from Australia cook very slowly with roasted carrots and port wine sauce
      牛面脥肉，用慢火煮了36小時，肉腍而不散，仍保存肉汁，肉味濃郁，配砵酒汁好味。
      Dessert:
      Cheeses selections from Philipe Olivier France
      沒有選擇芝士。
      and/or
      Crepes suzettes with chocolate mousse, extra virgin olive oil and blood oranges
      法國的橙子薄餅，用方碟呈現眼前，擺法特別，還有血橙肉和朱古力慕絲，薄餅已吸收橙汁和橙酒的香味，夾著一件罕見的血橙肉和橙皮絲吃，香氣四溢，朱古力慕絲質感幼滑，但不能多吃，怕肥。
      Petit fours
      Coffee or tea

      此店最令我欣賞是每道菜的汁醬，看得出廚子的心思和背後的努力，用料新鮮，服務慇勤，雖然定價不菲，但相對一些五星級酒店餐廳的收費仍較便宜，或較在「摩頓」用$638 單吃一件美國肉眼扒來得化算和較多種類享受，希望可以再來。

      Scallops mousse
      44 views
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      Lobster salad
      43 views
      0 likes
      0 comments
      Vegetables tarte
      63 views
      0 likes
      0 comments
      Foie Gras
      35 views
      0 likes
      0 comments
      Onion soup
      47 views
      0 likes
      0 comments
      62 views
      0 likes
      0 comments
      Veal tenderloin
      35 views
      0 likes
      0 comments
      Sea bass
      43 views
      0 likes
      0 comments
      Tiger prawns
      31 views
      0 likes
      0 comments
      Beef cheeks
      32 views
      0 likes
      0 comments
      Pear 雪糕好好味
      40 views
      0 likes
      0 comments
      Crepe Suzette
      36 views
      0 likes
      0 comments
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
      • Recommend
        Recommended
      • Report
      6 Recommended
        Post
        DETAILED RATING
        Taste
        Decor
        Service
        Hygiene
        Value
        Dining Method
        Dine In
        Type of Meal
        Dinner
        Recommended Dishes
        Lobster salad
        Vegetables tarte
        Foie Gras
        Veal tenderloin
        Sea bass
        Tiger prawns
        Beef cheeks
        Pear 雪糕好好味
        Crepe Suzette
        • Foie Gras cook in a traditional way with apples chutney and apple blossom
        • Beef cheeks from Australia cook very slowly with roasted carrots and port wine sauce