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。

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

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.

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.(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.(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.(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!(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. (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.(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.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! 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.

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 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~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

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

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!

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!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.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　　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！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. 　　

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.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.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!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!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)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?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!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.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!

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.

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!