the day we went was a weekday and already past 9 so there were not many customers left. we had a table right next to the window and the view could have been very good. unfortunately, the windows were a bit dirty, probably due to the rain in the day time still it's a very relaxing ambiance with a wide view of the victoria harbour and the dim lighting. tables were not set very closely so you could be sure you could make yourself comfortable.
2 dinner sets were ordered together with a bottle of red wine. it started with a very small portion of appetizer and a basket of assorted bread to choose from. the bread was very fresh and hot and crispy. it's a nice treat together with the butter.
the soup was a kind of cold bean soup and they served it by pouring the soup into the bowl with the soup ingredients right in front of you. it's smooth and freshly sweet.
we then had the pate which was quite big indeed. we're already half full after half of the pate with bread but it's so rich and buttery that we finished the whole with extra bread...
the main dish was steak with mushroom. the mushroom had such a strong taste after absorbing the sauce and it's actually more outstanding than the steak.
don't remember what exactly the dessert was. the dinner ended with coffee and petit four. overall, it's a nice experience with good food and beautiful environment without having to be too formal. a place for celebration.

My boyfriend got promoted recently. So, we went to Spoon to celebrate. It was fabulous and we ate a lot!

For those who drink, it is really value-for-money because it includes a glass of champagne and unlimited red/white wine.

For the food, it was really great! Many different kinds of ham, goose liver, salads, beef tartar, cheese, many many...

Main course choose from the menu. I picked lamb rack, he ordered pasta and my sister scallop. Lamb rack was the best. Very juicy and tender.

Dessert a bit disappointed. Taste not so good and not attractive enough. The homemade ice-cream a bit melted and taste strange.

It was fully booked on that day and the tables were too close to each other.

HK$598 + 10% per person. Hang Seng or HSBC Platinum Card 15% off.

二月二十八日,晴
Spoon在香港響負盛名,由米芝蓮三星級廚師主理的Spoon by Alan Ducasse座落洲際酒店的二樓平台,餐廳內樓底極高,天花板滿佈湯匙作為裝飾,而店內牆壁主要以一座座的酒櫃來當作牆身，餐廳的海景方向,用上了一幅 落地玻璃，讓每位食客都能全程飽覽維港景緻。是次祇是用了平均每人四百多塊錢,便能品嚐其多款頭盤、主菜以至甜品,實在超值。

要不是預早 一周前訂了位,恐怕上周日也不會品嚐到一頓有水準的semi-buffet了,可惜在訂位的過程中並不順利,事緣在二月十四日那天本想預留 Spoon座位,但由於前幾天已知當天會爆滿非常,故只好改選於二月二十八日用餐,但訂位部誤將我在Spoon的八人預留座位放在Habourside, 幸好在用餐的前幾天再詢問一些問題才知負責訂位的同事弄錯了,當負責訂位的職員致電告訴我當天二十八以告爆滿,只能將我放在waiting list的第七位,心裡當時不是味兒,明明預留Spoon的八人座位,何解將我放在waiting list內呢? 於是馬上致電訂位部反影意見,可幸,很快地,訂位部的主管給我們跟進處理,才不致令家人失望。在此,特意向訂位部的主管致謝她的幫忙,令我和家人有一個愉 快的周日午餐。

這個半自助餐於十二時正式開始,剛成為洲際酒店飲食集團的會員難免有些貪新忘舊,暫且放下海逸集團的會員卡去找個亞二也不算過份吧!

一個陽光普照的下午,還未到達已很掛念那裡的食物了,前菜也足以令我們吃過半飽,更枉論主菜及甜品。在這裹吃個semi-buffet真的需要有節制,因為可能過份集中吃前菜會不經意令自己陷入飽肚邊沿因而錯過了美味的主菜及甜品。

訂了八人座位,當中有老有嫩,儘管事前並沒有預留嬰兒座位,亦知道餐廳內的嬰兒座位所剩無幾,但侍應仍然努力地尋找到最後一張嬰兒座位給外家那邊,在此真是萬二分感激。

要 說說頭盤了,湯類共分兩款,分別是清雞湯及薯仔濃湯;前菜小吃則包括鮮蟹肉、炸芋絲伴牛肉他他、泰式露筍配松露汁、炸芋塊伴牛油果蝦沙律、即製沙律(有French dressing、Balsamico Vinaigrette及Lobster dressing)、豬肉鵝肝、鴨肝、吞拿魚刺身、燒生牛肉片、香草三文魚、各類芝士(多已產自法國的芝士為主,當中包括St.Felix、Chaource、Salers affiné、Comté、Camembert、Fourme d' Ambert、Pont l'evéque、Chabichou Du Poitou);此外,亦有各類手切風乾火腿(包括Iberico Cured Ham 5J Spain、Parma Ham、Pancetta、Speck、Bresaola義大利風乾牛肉)、麵包及法國入口的乳酪; 而六選一主菜方面,包括燒羊鞍伴千層忌廉薯仔、燴牛肩肉配紅酒汁伴磨菇/乾蔥/芹菜、香煎帶子伴芝士焗南瓜配特色醬汁、法式燴時令雜菜配黑松露汁、煙肉磨菇忌廉汁扁意粉及香煎三文魚柳伴香炒時令蔬菜配香草牛油蛋黃汁; 最後,甜品方面,除了士多啤利及朱古力Macaron外,還有各式各樣的甜品如(Rhubarb Apple Crumble、Tiramisu、Mille feuille、Lemon tart、Chocolate Cake、 Raspberry Pistachio Cake、Savarin Cake with Rum、Brownies、Steamed cheesecake、Chocolate lollipop及五種自家製雪糕以供選擇。特別一提,這個法式半自助餐包括一杯香檳、品酒師精選的紅白餐酒、鮮搾果汁及咖啡或茶。

先來一杯芒果汁,便開始覓食,以下是當日吃過的食物:

雞湯: 熱度剛好而且一滴油份都沒有的清雞湯,味道濃郁而不過鹹,是健康版的清雞湯。

薯仔濃湯: 有少許無甜味好立克的味道,入口有薯蓉湯的口感。

芥末蟹肉(雞味酒小吃):蟹肉帶有極微的辛辣感,味道令我憶述我與太太曾於琛圳洲際酒店吃過的芥末蟹肉配圓椒汁的第二道菜,其味道都是同出一爐的。蟹肉混入紅椒粉及芥末, 讓其蟹肉帶有鮮辣的味道。每杯蟹肉不但份量多,其調教的味道亦豐富了每一個味蕾,難怪琛圳的洲際酒店會稱它做「刺激 Sensation」系列了。

芋脆片伴牛油果醬蝦沙律:凍蝦沒甚鮮味亦不爽口,反而是一種含牛油果的墨西哥涼拌醬及炸簿脆芋片成了主角,幹脆把牛油果蓉放上芋脆片上,學習墨西哥人的吃 法,倒也有點風味,當然,芋脆片比起傳統的栗米片份外香口,而牛油果醬除了牛油果蓉及香草外,還嚐到帶酸的茄檸味及含輕微刺鼻的洋蔥味,果醬的味道清新豐 富,是傳統墨國小吃的改良版。

炸芋絲伴他他牛:他他牛混入了洋蔥及蔥碎,再用橄欖油混和而成,原來炸芋絲與他他牛一起吃,味道真的很不錯,它與洋蔥的微辣配合得天衣無縫

鴨肝:充滿鴨油的香氣在口腔環回四溢,質感幼滑細緻,只要讓鴨肝慢慢溶化在舌頭上的那種感覺是多麼幸福滿瀉,可是必要知道在鴨肝背後廚師所付出的時間和心機。儘管以看過數次殘忍的短片,我們這群愛吃兒只想 了解製鴨肝的工序是何等煩複,並不太想知道如何活生生殘忍的另一黑暗面,人本來就是矛盾的動物嗎!

手切風乾火腿方面,Bresaola義大利風乾牛肉較深紅,牠們以海鹽塗抹鹽封，經過自然風乾而成,其口感乾身,亦充滿油份,味道較鹹; 而Speck質感柔軟,吃起來肉汁豐裕,油脂甘香,很有咬口

燒生牛肉片:生牛肉夠柔嫩,脂肪紋理分部得很平均,而牛味亦很濃郁

泰式露筍配松露汁:露筍完全不爽口,亦沒泰式的味道,或許是泰國入口的露筍才將菜色取其名字吧! 但菜色名稱及所吃到的與現實不乎,松露汁更是吃不出其味道來。

麵包:最討我喜歡的就是這個Pains Au Chocolat,鬆軟的法式麵包內裡放有最愛的朱古力醬,單是這個飽已吃了四個呢!

Chaource:法國產自農村的芝士,雖然外層堅硬,但入口帶有少許微酸微鹹的味道,當然少不了少許奶味,口感頗軟滑

Fourme d' Ambert:產自法國的一種古老藍芝士,味道雖甘鹹,但鹹度已沒其它藍芝士來得勁

Chabichou du Poitou:用全脂羊奶做成的芝士,質感半軟身。亦是產自法國,小許甜並帶有濃烈的羊羶味

朱古力Macaron:朱古力Macaron香味噗鼻,內裡的朱古力醬純度約為65%,都是濃甜而不膩,亦絕不是很creamy的那種的小甜餅。

桑棗Macaron:甜甜的桑棗醬帶有少許果酸,濃郁的野果夾心並非一般果醬所能及

說起麵包,倒也想略提Spoon餐廳所用的牛油ECHIRE BUTTER,原來是產自法國小村莊,並採用天然礦泉水，而用來攪拌奶油的是天然柚木桶，再加入由人手製造而成的頂級牛油。牛油味道濃郁而不鹹，奶味及牛油味較重,其質感較實,但入口感覺香滑細緻,吃得出與一般牛油有明顯的分別。

燒羊鞍伴千層忌廉薯仔:在燴羊鞍及燴牛肩肉當中,最終選擇了前者,儘管侍應極力推介燴羊鞍,但仍誠實地告知某些食客會不太喜歡燴牛肩的口感偏鞋,但他個人以 言,燴羊鞍較適合他的口味。燒出來半生熟的羊鞍,呈粉紅色狀,嫩稔的羊鞍肉,其肉汁散發出一陣陣的羶香,即使沒有配汁的伴隨,不需綠葉的扶持仍可獨當一 面,赤裸裸地憑著天然的味道,將最真實的一面.突顯於人前。

燴牛肩肉配紅酒汁伴磨菇/乾蔥/芹菜:配菜比主菜做得出色,牛肩肉一如侍應所說,鞋口如用來滾過湯的瘦肉,但總算還有一點 牛肉的味道,返而乾蔥及紅酒汁味道不錯,比較燒羊鞍以言,此道菜更需綠葉來襯托。

香煎帶子伴芝士焗南瓜配特色醬汁:巨形的帶子肥大肉厚,面層煎得香噴噴,口感勁爽口且新鮮,反而頗杰的南瓜蓉汁醬汁在這道菜中,帶子的鮮味及煎香過的味道大大蓋過醬汁所能發揮的配搭效果,變得可有可無了。

朱古力蛋糕:甜品之中,最愛這一個約60%純度的朱古力蛋糕,軟綿的蛋糕散發濃濃的酒香

法式拿破崙千層餅:牛油味甚濃,內裡的忌廉夠香甜軟滑,配以薄薄一塊層層疊的酥皮,份外鬆脆。

Raspberry Pistachio Cake:味道豐富,除了吃到濃郁的朱古力和開心果的味道外,內裡還有脆脆的東西,但最鐘愛的,始於是朱古力蛋糕

論到自家製的雪糕,種類有五款之多,包括有味道濃郁咖啡、紅桑棗、開心果.....不是說那裡不好吃,論味道,是近乎完美;論口感,當吃個Häagen-Dazs後,已發覺回不了頭。

最後當大家吃至三時的結束時間便結賬,由於有會員卡可已75%優惠,即每人平均四百二十多塊錢便可邊在五星級酒店飽覽維港景緻,邊與家人品嚐一頓豐富的法國brunch buffet,怎樣算也不覺得是貴呢!

如想看更多的相片,click入openrice相片欄便可

Here is my comments:
1. Environment is very crowdy. Space between tables is very tiny which I dont' really expect for such top tier restaurant.

2. Apetitizer, say Crab salad, is good.

3. But main course I ordered lamb rack and scallops. Lamb rack is fatty and taste not good. Scallops is in small serving size and not really delicious.

3. Dessert is under unlimited choice. Even the simple cheese cake is not as good as general cafe one. Ice cream should be the only one I enjoy.

I definitely not come again before they can improve both food quality and env.

Came to Spoon for my friend's birthday brunch. We reserved a table for about 10-12 of us and all ordered the set brunch.

Environment: Very comfortable. It's been cold lately and my friend luckily chose the sunniest & warmest day for her birthday brunch. It was so nice feeling the warmth from the large windows while eating brunch. Place was spacious and felt comfortable.

Service: I thought the service was really good. Everything was spot on. They have a dessert buffet in their kitchen and a bunch of spent a while in there taking photos. They never at any point asked us not to (since we were kind of in the way of their customers) and encouraged us to take as many photos as we wanted (for a photographer like myself...this made me so happy).

Food overall I thought was of very high quality. Here's what I got with my set brunch:

Appetizers was buffet style and I ate the following:

Smoked duck with potato salad - Duck was pretty good but not spectacular. The potato salad tasted pretty 'normal' but I thought when you got a bite of it with the smoked salmon it really made it tasty. Never knew smoked salmon went so well with potato salad.

Porcini Veloute (creamy dried mushroom soup) Shot - Wow...this was so flavorful. I really liked this. They really did a great job making sure the texture was silky smooth and tasty.

Fresh crab salad - Crab tasted really fresh. Another great dish.

Chicken Consommé Shot - Tasty and 'clean' flavors wise. Still prefer the porcini veloute.

Main Course: I ordered the sirloin but I also tasted my 2 friends' veal and scallop dish.

Sirloin cut of the day - Overall a tasty dish but not great per say. The areas of this sirloin attached to some fat made a big difference in terms of taste (way better).

Roast Veal - My friend ordered this and I ate half. The cut of veal is REALLY small (probably 1/4 in size to my sirloin dish). The saving grace...it tasted really nice (better than my sirloin dish). Really flavorful.

Creamy Scallop - I ate one scallop of my friends. I felt it was maybe a little overcooked since the texture was a little bit 'rubbery'. Not bad flavor wise.

Dessert was also buffet style. What I really liked about it was the spread was inside the actual kitchen inside Spoon. There was SO MANY choices. I tried the following:

Steamed Cheese Cake - This was really good. A little too rich for my tastes but still a very good cheese cake.

Blueberry Tart - Tasty. The blueberry were kind of glazed over with sugar I think since they stuck together and seemed a little 'solid'. Still pretty tasty.

On top of all this food we also got a glass of white wine. After this meal I felt I ate so much that I had food coma....haha. Overall I thought it was a really nice brunch. Whether it was worth $550 might be debatable but I think if I am looking for a nice high-end brunch in Hong Kong...Spoon is definitely a great choice.

因為我好鐘意食法國菜, 而且, spoon 好出名, 所以我地就去試下. 不過, 由訂位開始已經覺得佢地唔係好得, 只係一間港式法國西餐廳.

1. 訂位時, 個服務員話, 只有2個時段, 6:30pm 及8:30pm, 即係2個鐘頭就要交枱. 我問佢呢度係唔係食法式快餐, 食法國菜, 點可以咁趕?

2. order咗一個牛扒，話要６成熟，　點知嚟到時，塊牛扒係好熟　（唔係呈粉紅色），　食咗一啖，　發覺唔得．　同個服務員講塊牛扒ｏｖｅｒｃｏｏｋ，　佢竟然話佢地嘅６成熟係咁，同佢理論咗一陣，　先至肯換過．　送一碟新嘅牛扒嚟時，　又再講話佢地嘅６成熟係咁．　真係擺明唔想換．　

真係好失望，　以後都唔會再去．　要趕頭趕命食一餐，　唔會ｅｎｊｏｙ到ｄ食物．　

2005年 dinner
2008年8月 brunch

之前試過spoon brunch & dinner, 兩次皆不滿意!!

dinner 既 tasting menu 竟有兩道菜失準, 絕不收貨 !! 因收費一級, 食物亦應屬一級 !! tasting menu 應是大廚拿手菜式, 因此失手就更覺失望 !!

試過失準 dinner, 其實絕不會再試 brunch, 但因被 ham & cheese 吸引, 就再比多次機會試試啦 !! ham & cheese 確實不差既, 但 main course 實在~~弱~~~!! 而 dessert 就 ~~~更弱 ~~!! 個人而言, 只有 ham , cheese 較可取外, 其他都未算合格 !!

幸好當時信用卡有折!! 不幸中大幸~~

我點了 Very sexy menu , Main course 點 牛扒
朋友就A La Carte點Steam Duck Foie Gras ,牛甲狀腺 和Black of black

好深刻 : 環境好舒服,前面有無敵維夜景,後面有open kitchen,上面有極靚天花板 !!
好深刻 : 服務良莠不齊,侍應生竟在介紹菜式時電話響起來!? #$^$&%^&%$%
好深刻 : Starter 鵝肝雲吞極咸
好深刻 : Main course 牛扒極咸
好深刻 : 牛甲狀腺極咸極咸極咸
好深刻 : Steam Duck Foie Gras 好好食!全香港得呢度有得食!!
好深刻 : Black of black 超正!!做得好出色!!
好深刻 : Asst. Manager Carl 服務好好，好有耐性,好肯接受意見!!

服務我比5分係比阿Carl嘅!!可惜相信再無機會响Spoon見!!

早幾日先知道原來Spoon有Brunch semi buffet. 食Harbourside已經食到有d悶, 而且樓下加到六百幾, 呢到平時散叫閒閒地都成千蚊, 而家五百幾, 仲要有一杯香槟, 指定紅白任飲, 聽落都覺得抵到爛, 所以即刻去試.

上一次黎係夜晚, 無敵維夜景, 今次日頭環境一樣咁舒服, 光線充足, 前面維港景, d船行黎行去, 後面open kitchen, 久唔久咋咋聲好似restaurant city咁, 坐落已經覺得精神, 最適合brunch.

頭盤自助餐形式, 冇魚生刺身壽司龍蝦, 不過一d都唔失色. 淨係風乾陳年火腿都有四五種, 哈密瓜仲要刨到一片放便你伴住食. 其中一款白火腿幾特別, 平時比較少見. 另外仲有必食既鴨肝, 伴埋佢自家製麵包真係天下無敵, 食一兩舊已回本, 可惜膽固醇偏高, 冇得同佢搏命. Caesar Salad 係咁耐以黎食過最好味, 佢話d汁係用龍蝦汁整, 我試唔出, 淨係知極好味; d麵包乾粒亦都係一流, 都唔知佢點炸可以炸得咁徹底, 食落口好似會溶咁. 我好少會食生牛肉他他, 因為通常都會放好多生洋蔥搞到好辣, 但呢到冇咁重手, 反而係加咗醋令到碟嘢好開胃.

主菜六選一, 鰻魚, 雪魚, 牛扒, 牛面, 素菜, 同埋羊扒. 我地選擇咗牛扒同埋牛面. 牛扒原來係西冷扒做既roast beef. 勁淋! 隻牛可能中咗廚師既化骨綿掌, d肉鬆軟到好似海綿咁, 但係入口咬落去又未至於散晒, 仲好有咬口, 多汁嫰滑; 牛面唔係牛肉麵,而係佢塊面豬登, 炆完再燒, 好淋同埋d汁好好味, 炆既時候應該用咗d特別材料.

望黎望去都唔見甜品, 原來都係自助形式, 但係自己入廚房攞. 見到個完整既Black Forrest蛋糕, 以為係黑森林, 切落去原來係chocolate mousse, 唔太甜, 好重朱古力味. 鐘意食朱古力但係又怕西式好甜嗰隻朱古力就啱晒食呢個. 另一個必食係迷你軟心朱古力蛋糕, 同一般出面最大分別係佢唔會流出黎, 面係蛋糕質地, 裡面係軟心朱古力, 一流! 比特別既仲有蜜糖雪糕, steamed cheese cake等等.

最後臨走再戰yoghurt同埋牛角包. yogurt就唔係好啱口味, 佢yoghurt味勁重, 有cheese既發霉味, 同一般鮮果味較重既好唔同; 牛角包係有糖coating嗰隻, 望落去硬掘掘, 咬落去裡面不知幾鬆軟, 超好味!

近幾年都未食過咁出食既brunch, 雖然選擇唔多, 但水準一流. 本著食自助餐心態可能會失望, 但本著食好野心態就必能滿足. 感覺上好抵, 因為平時散叫咁食法真係會破產, 但今次五百幾就可以試晒咁多好嘢, 仲要唔覺意咁HSBC Platinum有九折, 哈哈! 唔俾滿分都唔得!

升職後第一餐請嘅飯，被激請嘅係屋企人- 爸爸、媽媽、細佬，去咗洲際酒店出哂名法國餐廳 - Spoon by Alain Ducasse - 廚師Alain擁有三間法國米芝蓮三星餐廳。

車屋企人去到酒店門口，當然係擺低架車比酒店泊，有四粒鐘免費泊車，當然要好好利用啦。

未入到餐廳門口，已經見到一個穿了晚裝嘅美女，一個穿了筆挺西裝嘅鬼佬，企正喺餐廳入口迎接我地，跟住佢地帶我地去一張四人正方型餐枱。跟住即時有一位女待應用中文為我地講解今晚嘅menu，爸爸同媽媽選了佢地嘅6-course Sexy Spoon Menu, 我同細佬就選了8-course Very Sexy Spoon Menu。

去到呢啲餐廳，水當然是另叫的，飲咗兩大支sparking water，每枝$165。

1. Spicy Tuna - 一道少少的頭盤，送嘅，比較特別，係一啲少少辣吞拿魚碎，用一隻細細嘅杯仔裝住。

2. Assorted Bread - 當然又係比一籃麵包你先啦，新鮮嘅，酒店水準，唔錯。但係啲蒜蓉牛油就乾身啲，好難搽喺麵包上面。

3. Escargots "Provencal" style, tomato marmalade and parsley - 第一道菜終於登場，法國蝸牛，放一啲麵包碎喺面，然後用隻好細細嘅杯仔裝住，好夠味。

4. Duck foie gras confit, pepper jelly, toasted country bread - 第二道頭盤，有蒸過嘅鵝肝，真的好滑，配埋兩塊硬而脆嘅多士，加埋帶少少酸味嘅啫喱，用嚟中和鵝肝嘅肥膩，而且好細心，碟中間有少少鹽比你，可以更加帶出鵝肝嘅鮮味，一流。比起平時食慣嘅煎法，對於我係新嘗試，但又喜出望外。

5. Bisque of crayfish, cucumber, fresh cheese - 鮮蝦濃湯，先在你面前放上碗，碗面有湯料，等你知道有咩料，然後待應再倒上湯，服務真係一流。龍蝦湯就試得多，用鮮蝦做嘅就第一次試，係用淡水蝦的，我諗真係要好足料，如果唔係湯味應該冇咁濃，仲有幾隻蝦比你咬，而且texture真係好滑，一定有用嘢隔過，好香甜，好滑，份量不多，如果可以飲多碗就好。

6. Oysters "Marennes d' Oleron" with spinach, champagne sauce - 焗生蠔，用菠菜、芝士、香檳汁，香檳汁係精髓所在，煮過嘅香檳汁將蠔嘅鮮味誘發出嚟。蠔殼底有粗鹽，咁就唔怕生蠔個位四圍郁。

7. Red mullet roasted on the skin, zucchini lemon confit marmalade, reduction with black olives - 我真係未試過原來紅衫魚都可以咁滑，唔通淨係法國嘅紅衫魚至係咁滑?? 廚用上一啲檸檬同橙皮喺魚皮嘅面，同中國人用嘅梅菜有二曲同工之妙，配有black olive做嘅汁，好特別。

8. Beef tenderloin, red wine and shallot reduction pont- neuf potatoes and romaine salad - 待應點菜時冇問過我地舊牛柳要幾成熟，原來師傅跟本唔需要知道我地要幾成熟，其實佢認為咁嘅生熟度正是最好，我亦非常同意佢嘅煮法，因為上枱時，牛肉嘅生熟程度係啱啱好，好嫰滑，完全冇鞋口嘅感覺，我地幾個都好滿意。今次係配上紅酒汁，最啱食牛扒用嘅，配菜仲有幾條切成長方柱體嘅薯條，廚師真係花功夫，還有一條好鮮甜嘅娃娃菜，不過就古怪咗少少。

9. "Melba" peach style - 法國嘅甜品，擺得真係似一件藝術品多過似一道甜品，有香滑嘅Vanilla雪糕，不過入面有少少冰粒，美中不足，有兩塊梨，中和甜味，又可以欣賞，又可以品嚐，真係一樂也。

10. Chocolate praline profiterole - 好似係chocolate puff咁，入面用上朱古力雪糕，外面有好香濃嘅chocolate syrup，充份享受朱古力嘅美味。

11. Coffee - 普通咖啡一杯，不過啲奶打得好靚，值得一讚。仲有一件蛋糕仔同一粒dark chocolate比你餸咖啡。完美地完成了這晚八道菜食咗三個幾鐘嘅法國晚餐。

Commentary : 基本上冇分可以扣了，好滿足，傳統中帶點創意。用料肯定係上等嘅。如果要彈嘅只係佢地嘅服務未夠貼身。而且，佢地個set其實有餐酒可以配埋，3杯$350、4杯$450，可能試埋會更完美。

突然想找一個靜靜地, 又高級少少的地方食飯。
上網就找到SPOON, 去食法國菜。
去餐廳2小時前才BOOK位食飯。要求SEA VIEW。

去到坐左係到。
叫左支水, 而我個FRIEND 就叫左杯MOCKTAIL。
佢話杯MOCKTAIL好好飲。ENCORE再多一杯。
點餐期間, 個WAITER 好有耐性咁介紹個MENU。
畢竟我少食法國菜都唔知有甚麼特別好食,就咁點左個VERY SEXY MENU, 8道菜。
其中6道菜係SPOON入面的SIGNATURE。

係個SET 入面, 無論麵包 / 湯 / 前菜 / 主菜 / 甜品 質素都好高。
唯一個TASTING SOUP 個 凍湯麻麻地, 似攪爛了的菜而又很稠, 加上又凍, 真係麻麻。
另外, 佢主菜個TUNA 配了一個沙爹醬, 如果配另一個應該會更好。

用餐期間, 個WAITER都有介紹每一道菜。
而SPOON為了KEEP住食物質素, 係不淮外賣。
但最後都叫左個通粉TAKE AWAY, 實左太好多食啦。
而個WAITER都講左我地坐個張TABLE係全餐廳最靚個位。
坐隔離的TABLE 都會有柱頂住, 而我都覺得應該係"星光大道上最靚海景"的位置。

唔知係咪同個WAITER 吹水多, 佢送左杯DRINK 俾我地2個。
佢話係佢比賽時得獎的作品。傾到尼到先知佢係BAR TENDER 加 WAITER。
但我唔鍾意太酸的飲品, 所以我試左一啖就冇飲落去。而我個FRIEND當然大讚好飲啦。

最後, 一位$888 加無敵大海景食飯。又有水準。服務態度又好。
簡直扺啊!!

很久沒來Spoon了﹐從2006年的X'mas Eve後都沒有再光臨﹐因為一來那次覺得貴(兩人結帳6000)﹐而來除了無敵靚煙花景外﹐食物真的沒有讓我想再次到訪的衝動﹐這次亨亨's爸請客有緣再來﹐結果如何呢?

我自己點了$888﹐記得有5course (上個月的事﹐如不正確請見諒)﹐好像滿划算的﹐因為A La Carte點3個course也差不多價錢

頭盤有foie gras paste 配 麵包﹐帶子﹐3種用不同小玻璃杯子盛著的湯﹐主菜我點了牛﹐最後是甜品

果然很上次到訪Spoon一樣﹐他們的頭盤依然出色﹐很好吃﹐帶子鮮甜﹐那個paste配外脆內軟的麵包非常讚 ≧▽≦b﹐不過Main Dish又失色了﹐medium rare剛剛好﹐不過沒牛肉味﹐可能是將貨就價﹐下次點個最貴的試試看﹐(人家請客﹐不好意思點太貴嘛)
甜品滿不錯 =D

總結氣氛一流﹐服務也很好﹐有機會再來吧

champagne 一杯
紅白酒free flow / juice任食
self-serve starters
main course
dessert buffet
Coffee or tea

Starters 都係 standard 野, cheese 同 ham 都 OK, Soup 都唔錯
champagne 同 紅白酒都OK (西柚汁仲正, haha)
Main course 我揀左 Steak+Foie gras, 唔錯, 鵝肝脆/牛扒嫩
Dessert 就比較一般, 作為朱古古lover既我, 對佢既朱古古mousse有o的失望
埋尾一杯cappuccino, 唔係好得, 飲左兩啖放棄

I've known that this restaurant was raved about by many, but always wondered if I would ever have the experience of actually dining at this prestigious venue one day! Well I was invited to eat here by a good friend who recently bought an Intercontinental hotel promotion package which allows him to enjoy 25% discount on dining at various Intercontinental Hotel restaurants.
The food was exquisite as expected and the manner in which each dish was served was also very impressive. For example the three different soups were served in individual glass (about the size of a shot glass).
I ordered "Sexy Spoon" - a six course tasting menu for under $700.
This is an experience of a lifetime! I highly recommend it - if you can afford to burn a hole in your wallet...

由於公務繁忙,加上要湊毛仔,要都有一段日子沒有到訪此餐廳了!
是日太座為毛爸慶祝大壽,由於年事已高,身體有點不適,美食當前都有點提不起勁,
選擇了兩個套餐,麪飽沒有以前般好吃, 款式比以前少了,
是夜缺少了最喜愛的南瓜湯,失色不少,不過其他食物都保持水準,
鴨肝味道不錯,賣相幾精緻,
大部份侍應都有禮貌,服務不錯,
景觀仍是一流,還可欣賞幻彩詠香江,
不過是夜餐廳播放的音樂,好像跟氣紛有點不相襯,
由於臨近聖誕, 維港兩岸的大廈都掛上燈飾,
未知是否受金融海嘯影響,今年的燈飾失色不少,
不過望著落地玻璃,與毛媽一起,夫復何求!