Amuse Bouche (Closed)

Came here to eat with a group of friends in a private room that looks onto Hennessy Road. It was a set menu and started off with the appetizer of raw scallops which was pretty good. The soup was ok but a bit on the salty side and the Lobster linguine was actually very good although the claw was a bit raw. The Lamb and beef were succulent and tasty although the lamb was a bit on the raw side too. The customer service was very good and desserts itself was small but enough to fill our stomachs fo

呢日阿叔個前老細呀，可能係掛住我呢位忠心嘅前奴才太耐啦，竟然會咁鬆手約我黎食飯喎咁呢排我又有啲時間，就出黎食個飯咯地點都就哂我，勁近我，食邊間就老細拍版啦都好豐富，貴野黎架，成幾舊水，我做人就不嬲覺得「無功不受祿」，唔鐘意比人請嘅不過容我張狂，呢個老細當年我都幫佢唔少手，無我佢邊有今日，真係食多多餐我都受得起呀，所以就「恭敬不如從命」一睇Menu好多選擇，D鬼佬野D名又水蛇咁長，睇到頭都大，好在伙計好有耐性解畫薄切吞拿魚，檸檬橄欖油汁吞拿魚好嫩滑又新鮮呀0個湯都唔講感多，總之好飲又香烤焗鵪鶉配香菇燴飯肉爽滑有口感，鵪鶉黎講係好食嘅，不過我都係鐘意雞多D，啖啖肉呀最後黎個甜品，就真係好圓滿啦!不過呢餐我覺得都幾唔健康，阿叔雖然仲有氣有力，呢排都唔食咁多呢類野啦，要養下生注重健康

初初見到食評見到每位最少要800蚊以上都嚇咗一跳我個朋友生日係都要食呢間咁就唯有就佢啦好彩佢就係午飯時間得閒除咗常見嘅午餐套餐之外仲有散叫嘅食物main course 500蚊以上雖然我都好想叫但係第一次食都係保險啲如果你中午時分想傾啲重要嘢又有閒錢駛三百蚊左右食一餐好好食嘅又食得耐嘅午餐應該要嚟呢間佢包埋飲品仲有咖啡甜品佢嘅餐單不停轉換用中上價食啲高價食物成個餐都算唔錯唔會將貨就價朋友叫咗龍蝦慕絲 同牛油果加多士好夾中間食出佢心機我前菜就揀咗個豬肉批層次分明肥瘦肉 融合雖然有肥膏但係我忍唔住食咗誘惑無比主菜我叫咗雞胸原來佢係stuffed chicken即係中間有蝦膠類物體如果再煮熟少少就好食好多反而我個朋友八成熟牛扒就超級麻麻我朋友叫咗八成熟 個侍應都窒一窒其實中西融合都幾特別但係佢焗完個芥蘭好似好老咁都唔想食甜品係楊枝甘露我真係好亂雖然佢用咗椰汁sorbet係幾好食嘅但係完全混亂曬最後我最欣賞係佢杯咖啡一流夠重味aftertaste悠長

I always love this resto and never hesitate to go back for another meal. I dig this chicken leg, crunchy on the outside and super tender in the inside with a bit of surprise of stuffed minced shrimp. Great red mullet, crispy skin, fresh fish flavour, and the match with the ratatouille gives the dish a lift. The fish soup was divine and didn't even get the chance to take any pix. Not a big fan of the pancake though. Having said the overall feeling was pleasant and will come back for the chicken l

今日帶朋友去試下２２樓呢間法國菜，員工服務好好，一入到去主動擺雨傘。然後上菜時間都好岩，唔會等太耐，成個環境食個LUNCH都好舒服,而且食物味道都唔錯，有機會會再去試晚市！前菜兩款湯無影到，但好飲主菜兩款是日甜品加餐茶

Amuse Bouche - a popular dinning option for wine lovers. This is my second time writing about this restaurant, usually I don't feel the need to do that, but I think the restaurant did great today so I thought I should show them my appreciation by writing some good comments about them. Obviously a very comprehensive and reasonably priced wine list there which is what I like, but I think the quality of the food is quite consistent, you can argue there isn't much change in the menu but being stable

This is probably my fourth time in this place, but I guess the first 3 times wasn't very special so I never really remembered. This time I thought everything was pretty nicely done. They had the right glasses for my wines, food came in good timing and I think I'm okay with most of my dishes. I especially enjoyed the tuna and salmon dish. The veal at last (despite its good taste) was indeed a little heavy and the third course had an overcooked scallap which was a little sad. Aside from that most

Wen there for our anniversary and regretted it.This is yet another miss for upper end dining in Hong Kong. Initial impressions when you walk in are, "WTF is this?" The decor is questionable at best and the entire restaurant lacks soul and atmosphere. We might have been dining in a lift lobby for all we knew, especially given the awful lighting and even more awful elevator music that was being played.The menu is complex with multiple choices in multiple formats with no cohesion. There's a set men

前日中午在灣仔食, 上到高層的amuse bouche餐廳, 環境好高級啊 個景仲好靚, 坐在窗口位, 成個九龍同香港盡收眼底可能係中午lunch的關係, 食物的選擇不多, 價錢都好貴 勉強要了COD fish.. 作為我的午飯份主菜來到面前, 很精美,燒汁味道是perfect 的, 肉很滑, 我食得好滿意 好彩仲有兩件包, 可以混埋牛油一齊食, 嘻嘻 下次想試夜晚去, 個景一定好靚

Sea salt and Black Lava salt: The black salt paired really well with steak. It added a nice hint of smokiness and brought out the beefy taste even more.Amuse Bouche of Avocado Cream and Papadums Maguro Tuna and Sea Urchin Mille Feuille with Oscietra Caviar and Wasabi: I loved this dish. Layers of tuna and creamy uni complemented by a fiery wasabi sauce. The slight bitterness from the shisho flowers cut through the richness of the dish. And hey, who can say no to caviar? Sautéed Sea Whelk, Scallo

Amuse Bouche is a restaurant that focuses on traditional French cuisine in Wan Chai. I was here for lunch with 3 other people, and as someone else had made the reservation, I didn't know what to expect at first. Upon getting off the elevator, I was greeted with a sleak and modern black & white decor along with views of the city from the floor-to-ceiling windows. The decor kind of reminded me of L'altro where the designs are just meant to be upscale but without any unique or memorable concept. Th

We went to the restaurant on a quiet weekday and decided to sample the restaurant's signature menu. We had high hopes given the moderately positive comments we saw on Openrice.These are the items we ordered:Lobster BisqueClassic soup. When done beautifully, it is a taste that is out of this world. Unfortunately, our experience at the restaurant brought us down to earth. First, the soup was not served hot enough, when it should have been piping hot. Poor execution from the kitchen. Second, the ta

三號風球下的星期五去咗Amuse Bouche食晏，餐廳落地玻璃可飽覽灣仔一帶景色，看著窗外風雲變色，時雨時晴，與室內嘅恬靜形成強烈對比。午市套餐有2個選擇 $258 2 個courses 或 $298 3 個courses， 在灣仔區午市來說頗昂貴，所以午市亦唔Full。頭盤：－  鮮蝦牛油果，芒果沙律 － 沙律新鮮，醬汁酸酸地好開胃  藍蟹肉餛飩、龍蝦濃湯 － 餛飩內充滿蟹肉及蟹子，龍蝦濃湯好有龍蝦味主菜：－  低溫燴牛仔膝伴薯蓉 － Slow cook嘅牛仔膝煮到好諗好入味  香煎澳洲盲鰽伴檸檬黑醋 － 盲鰽煎得滑，跟檸檬黑醋嘅配菜好開胃甜品：－  士多啤梨Pancake伴雪糕 － Pancake皮硬，不過不失。整體來說食物質素高，服務細心，但灣仔區午市來說價格比較昂貴令人卻步。

Amuse Bouche是一家由以前Petrus主廚開的高級法國餐廳。清雅的室內裝修很有情調，落地玻璃窗外是迷人的夜景。食物方面，有幾道菜做得非常出色，例如有機黑松露汁沙律，西班牙42個月特級純種黑毛豬火腿，和香焗波士頓龍蝦等，但有些卻較令人失望。晚餐價錢由四道菜$690起，視付你吃多少道菜而定。Opened in 2009 by the chef and sommelier who left Petrus, Amuse Bouche is a sleek, modernistic French restaurant located in Wanchai. With floor-to-ceiling windows overlooking the breathtaking city view and a main dining area on a raised platform which can be closed off to form a private dining room, the decor of the restaurant is opulent without bei

朋友的生日飯去咗Amuse Bouche.Amuse Bouche是一個非常有情調的地方。我哋太多人，叫咗好多嘢。多到都唔係好記得食咗什麼。但最深刻印象是 Tuscany Artisanal Pasta with Black TrufflePasta 好有咬口。還有一陣濃濃的Chicken Gravy, 令你發夢都想起佢。跟著我叫咗個牛扒，有人叫咗個大蝦。我哋大家shared。牛扒叫medium rare. 師傅真的好廚藝，剛剛好 medium rare.沒有過火。味道不錯。大蝦就沒有什麼特別。平平無其。