Amuse Bouche (Closed)

We celebrated our anniversary at Amuse Bouche and it was a truly surprised experienced. We went with little expectations as I chose it merely basing on the previous write-ups I read briefly. I made the booking a month ago and a lady reconfirmed my booking a couple of days before "The" Day. When I asked if I can be arranged a better table, she duly comply (unlike some other claim to be The best French Restaurant would normally just say -we'll try but cannot promise). She also asked if we are celebrating something special. I did mention it's our anniversary but I also said we don't have to plan anything special. When we arrived, we were shown to a corner table by the window - Just exactly what I would like to have. We were shown the menus and also special dishes were introduced. The service was exceptionally attentive. Someone offered be a hook for my handbag. And the butter was duly replenished when it was almost finished. Food was great. We have each ordered a starter and a main course and the head waiter kindly suggested to help us split each dish just so we can have a taste of everything. That was a brilliant suggestion for even they were split dishes, they were all nicely presented as if they are a dish of its own. The portion was more than enough. Even my husband had the thought of not having dessert (which was unusual of him). But I insisted. We ordered the Applie Pie with ice cream. What took me by surprise was the staff team presented the dessert with a nice Happy Anniversary message. That was truly impressive. In all it was truly a value for money experience, exceptionally good food, attentive service and unpretentious environment. We will certainly be back.…Read More

Attended a wine dinner tonight.Pro: the food.Lobster Bisque was fantastic. Best I had so far.Goose terrine was a clever and great marriage of different ingredients.Maine lobster wrapped with spinach. Kudos to the chef who understands his ingredients. Not a personal favourite but great skills displayed.Iberico Risotto. The Iberico Jamon added a smoky flavour to the risotto that was something new for me.Pigeon. Tasted livery, not sure why. But the onion confit and foie gras were good.Mille Feuille. Ok for me as not a fan of chestnut. Hazelnut ice cream was too overpowering.Cons: Service.Instance 1: We asked the staff politely if we can speak to the f&b manager to ask more about the pigeon. Did not understand why the texture and taste resembles liver. No follow up.Instance 2: Asked for topup of wine. Staff came with wine bottle, showed the label and left. (huh???? )Instance 3: Checked with staff in suit (probably a more senior person?) if we've communicated our request wrongly. Was rebutted with 'Is there a problem?' (double HUH????)Instance 4: Staff were busy clearing up and setting the tables despite having 2 tables of customers around with unrestrained clanking of utensils. Instance 5: Utensils and crockery were frequently dropped throughout the meal.It is a shame as the food was really impressive.We would have gone back without a second thought if not for the extremely low service standard.Staff with zero finesse, poor understanding of English and communication skills ("Is there a problem?") and frequent noise pollution (no attempt to set table quietly and frequent dropping of utensils) make for an unpleasant dining experience. 5 Star food and price with 1 star service standard. Shame on you!…Read More

a series of birthday celebrations. came here with high expectations with my foodie friends.There was a degustation menu, 4-course and 5-course and we went for the 4-course one. we went with the 4-course one. the ambience was rather cozy whilst you can appreciate the beauty of Hong Kong in the night as this was situated on L22 of one of the few tall buildings in Wan Chai.My first course was US red tuna tartar with Katsubushi jelly, Oscietra caviar, wasabi soya dressing. Loved the tartar being served in a cone! The Katsuobushi was very special! Usually this fish was only served in thin slices, the smell and taste of the fish was well preserved but was pleasantly prepared in jello-texture!After this, the waiter brought our second dish to the table - US rock oyster veloute in Amuse Bouche style. would be better if the waiter elaborated more on how this sauce was prepared. Oyster was fresh, though I'd prefer to have raw oyster just with lemon.Main came right after the oyster and I had Atlantic grey sea bream with Bacalhau mashed potato, ratatouille sauce. The fish texture was great, but I think there could be more ratatouille sauce to go with the fish since it was a little dry that I needed to eat it with the sauce/ dressing around the plate. Also reckoned the waiter could have done a better job in explaining to us about the dish and how it was cookied.the climax of the dinner finally came - the dessert! I chose Crispy Granny Smith apple tart, vanilla ice-cream! the best of the night. Apple slices were nicely placed into a circle and it was baked till the outer part of the apple was crisp with a bit of sugar sprinkled on top, while the inner part of the apple was still preserved with the 'juice'. warm apple tart with melting vanilla ice-cream! what a relish :)Food was great in general, but more could be done to make this a better experience at dine at Amuse Bouche. Sure thing that a good dinner is not only about the food, but the service you receive and the ambience also make a huge contribution to the whole experience.…Read More

Located on the 22nd floor of a renovated building in Wan Chai close to the gas station, there were 11 of us celebrating a colleague's birthday. I had never heard of this place so did not know what to expect. Walking in we were led to a closed off corner (well separated by a curtain) which afforded us expansive views of Happy Valley and Mt Butler. The skies were exceedingly clear for HK and fluffy white clouds zoomed by followed by omnimous dark rain clouds. The visibility allowed us to enjoy HK's skyline looking south east. Nice high ceilings and lots of windows gave a favourable impression.The menu was a set menu with a choice of 2, 3 or 4 courses for lunch. Lots of choices but I would have liked more than one dessert choice and beef on the mains. There were two fish dishes which was one too many. I ordered the onion soup - came to the table too hot and required some blowing - I'd prefer if it came ready to sip. Piece of bread and lots of cheese made for good taste. But my neighbour was offered ground pepper on her soup, declined but was given pepper anyways - staff needs to pay more attention to guests. The soup was tasty, I'll have to give them that.For mains I had the grilled swordfish. The size of the portion was just right - two pieces of boneless fish fillet, grilled. The fish was quite fishy in smell and they could have done better by use of spice, lemon, whatever it is that skilful chefs use to hide fishy smells from fish. I prefer my grilled fish with more visual evidence of grilling but instead got an off-white colour fillet. Preference is for some colour in my fish. The sauce was interesting and was close to overwhelming the fish, but the chef held back enough that it was not intrusive. The fillet laid on top a bed of potatos - nice and creamy not lumpy. Taste wise, I would give this dish a 7 out of 10. Presentation wise - only 5 out of 10.For dessert I had the white chocolate mousse. This consisted of some chocolate mousse in a small cone (not bad but left me with chocolate fingers), white cream and strawberries. Dessert - 6 out of 10.The best part of the lunch was the bread - we had a basket of french bread and sun-dried tomato buns. The other people liked the buns but I liked the french bread much more. Add some black rock salt to the whipped butter and spread on the warm bread is a meal in itself.Service - quite attentive, (they gave us bread basket refills and water refills) but one waiter had an arrogant air about him (little "chuen"). I would class the service as professional/efficient rather than friendly and warm. If you want your waiter to be your next best friend - this is not the place. It is more like haughty LV counter service.While my review does not seem entirely complementary, it must be taken in the context of the price. For close to $300 per person for the 3 course lunch, in a high rise building, in busy Wan Chai, I expected a lot more. The restaurant did not deliver. Maybe for $150-$200 per person, I can see a more positive outlook.…Read More

灣仔區地鋪租貴，餐廳紛紛向高空發展，早期商廈The Hennessy便進跓了一間型格小店。餐廳設計頗有心思，地方雖不算大但樓底甚高，餐廳兩邊用落地玻璃，空間感十足。 蘇格蘭煙三文魚馬鈴薯千層餅 (Grade: 3.5/5)滿以為千層餅的賣相會似甜品的拿破崙，想不到超錯。一層一層的煙三文魚用小小的馬鈴薯角分開，再配以一個酸溜溜的醬汁和鵪鶉蛋。想不到的賣相，味道亦想不到的清新。將醬汁和鵪鶉蛋混和之後再加入煙三文魚，入口非常新鮮可口。 照燒牛肉野菌意大利麵 (Grade: 2.5/5)賣相普通的照燒牛肉，味道亦不覺得特色。配上野菌意大利麵，雖不油膩但實在過於平凡和清淡。 香煎黑胡椒吞拿魚柳 (Grade: 3/5)吞拿魚柳，兩邊點上黑胡椒和芝麻香煎，再配搭一個富墨西哥色釆的汁。做法似ah tuna但魚柳煎得較熟而令到肉質過實，真的可惜。不過可以一讚的是這個醬汁，放入青瓜、蕃茄粒等，colorful之餘酸酸的很醒胃。 芒果慕絲蛋糕 (Grade: 3/5)一間法國菜小店倒也沒有什麽頂頂大名的甜品師，但這個芒果慕絲蛋糕做得的確不俗，入口香甜軟滑，為整頓午餐畫上包號。 服務另一個「想不到」的是這裡的服務。可能因為餐廳只有八至十檯，每檯都仿似有位貼身的侍應生不停近身招待，不時會on the spot介紹食材、或了解食客對食物的feedback，令食客有種VIP的感覺。…Read More

同同事慶祝生日.. 第一次來.環境很好, 服務都很好午餐上菜都快....而且仲好好食tim先來湯Mulligatawny Soup 海鮮件湯伴橙及呍呢拿吞拿魚柳伴雜菜左口魚Teriyaki Angus beef served with ceps and linguine pasta…Read More

餐廳內裡的佈置清雅，檯與檯之間有一定距離，有2面大玻璃，從22/F望出去個view不錯，此已值得一讚。食物方面，午餐set有3款，2-4 courses，價錢由$178-238。蕃茄清湯：好好味，清而不濃，冇一般consomme的鹹 ... 唔錯。鮮蚧肉cream湯：好味，蚧肉食得出係好真好鮮的蚧肉，但比較起tomato consomme，呢個cream湯係估到的味道。焗雞胸釀鮮蝦：雞胸不乾都juicy的，但裡面的蝦就冇什麼味道，旁邊伴碟的白蘆筍超好味！慢煮牛肉塊伴面更：下次我一定唔會叫這個菜，牛肉cube需炆得好林、入味，但整体都偏鹹，啲面更（餐廳告知係德國面根）吸埋啲汁更鹹，又冇乜伴碟蔬菜，所以整碟都係一個鹹字。午餐時段起碼都見到10個waiters，好的就係好快揾到人落order、加水等，唔好就係他們會不停响你旁邊走來走去，好annoying，其實他們係咪可以企埋一邊留意客人就可以呢？自己帶酒開瓶費收$200。…Read More

"Amuse Bouche"：法文也；Amuse = 娛樂，Bouche = 口腔；除左可解作為廣為人知既＂餐前小食＂外，＂Amuse Bouche＂字面亦可解作為＂娛樂口腔＂。小弟選取＂Amuse Yeux＂作為食評標題全因今次食後感想之五個字＂好睇唔好食＂，似係娛樂眼睛多d。（法文＂Yeux＂ = 眼睛）環境衛生：1)　燈光柔和，好有情調。佢既落地玻璃設計maximize左個夜影，就算我地坐喺中間都感受到佢既視覺效果。2)　裝修簡潔，走廊闊落，枱同枱之間既距離適中，好舒服。唔知係咪潮流興，餐廳部分既牆都係用酒樽黎佈置。3)　餐廳有兩間私人房。訂唔倒房唔緊要，因為餐廳採用活動式間隔，方便為客人間出私人空間。4)　餐廳中間部分係高左既，有一級樓梯。拉趟門有個安全位，確保客人喺依個＂台＂上面食飯時張櫈唔會跌落台下。5)　皮櫈其實幾靚，可惜比較細張，同埋冇armrest。6)　唔知係咪因為所有門開哂，所以覺得個隔音做得唔係好好。7)　當晚用左傷殘洗手間換衫：幾大幾乾淨，不過就有少少焗。服務： 1)　因為小弟要早走，所以訂位時已經講明一個人既晚餐要快上。非常高興，因為佢完全做到我既要求。2)　細心有禮有文化，睇得出佢地係好想客人滿意既。:):):)味道：我地當晚所有人都係食Amuse Bouche 既8-course menu。Menu 係用 fancy paper 做，而且係每日更新（menu上印有日期），客人係可以攞返屋企留念既。（由相到都可以見到個廚師係好講究食物既presentation，可惜味道就...）　麵包：新鮮熱辣又鬆軟，非常滿意。 成功之作一。　Fried Hiroshima Oyster：免費送既amuse bouche；食物溫度喺涷同暖之間（有少少唔三唔四）；蠔來自日本廣島，好腥，個皮炸得太厚太硬，重好黐牙；salad好苦。失敗之作一。　"Slow Cooked Abalone with Sea Urchin & Light Soya Sauce"：好似返叮咁；海膽冇味；鮑魚都係冇乜味，重要又硬又靱，失敗之作二。以每份$880黎計，個人覺得食物質素肥哂佬。　"Light Coco Bean Soup with Smoked Bacon & Black Truffle"：好creamy同好粉，而且一D 都唔覺得＂light＂，失敗之作三。　"Roasted Boston Lobster with Salted Egg Yolk, French Bean & Crustacean Sauce"：雖然overcook左，不過食物既溫度都只係和暖，不禁令人懷疑食物係咪真係即叫即做；龍蝦本身粉粉地，唔係好夠新鮮；用咸蛋黃造成既＂黃金龍蝦＂依個配搭其實幾新穎，可惜太溜，食完已經滯哂；失敗之作四。　"Pan Fried Barramundi Stuffed with Black Olive & Basil, Balsamic Vinaigrette Sauce"：魚肉嫩而不滑；個皮就煎到脆而燶，味道重帶少少苦；失敗之作五。　"Tuscany Artisanal Pasta with Black Truffle, Chicken Gravy"：全晚最欣賞既一道菜；好夠熱，連我個相機都起哂霧；pasta煙煙靱靱；落order 時哥哥仔好細心地話如果我地怕咸，可以叫師傅唔落個chicken gravy又或者分開上。成功之作二。　"Grilled US Beef Tenderloin Rossini with Black Truffle Potato Puree & Asparagus"：鵝肝喺面，牛肉喺中間，薯菜喺底；鵝肝只可以話過得去；牛肉叫三成熟，不過黎到最少有五成熟，味道偏咸；薯菜一般啦。失敗之作六。雖然味道麻麻，不過食依道菜時都有驚喜，因為佢用既刀好特別，個刀柄係平既，唔怕放低後跣黎跣去。　"Crispy Apple Tart, Vanilla Ice Cream"：薄薄既tart 係涷既，連暖都唔暖下，所以幾肯定佢係一早整定；咬落覺得有少少靱；味道唔錯，起碼唔會太甜或者太溜，算係失敗中之成功啦。抵食：$880依個價錢食d又腥又嚡又涷既食物實在係太唔合理啦。真係唔係好相信師傅曾經喺Petrus當過廚lor。煮功再好，presentation再靚，選材欠缺眼光已經等同失敗。…Read More

E and I came here without the intention to celebrate anything, but I would like to think of it as a celebration of our friendship for 15+ years. I'd made a booking, so we didn't need to wait for seats. But even if we walked in we would've found seats. Restaurant not full for the night. Service: Excellent service. The head of service had an ear piercing. He was very polite and gentlemanly, pulled out the chairs for us and led us to the lift when we left (and waited with us until the lift arrived at 22/f). Attentive and responsive. Our dishes were explained when they were served. Glasses were refilled once half-empty. Napkins were folded during potty-visits. etc etc. Really appreciate professionalism.Food: 1. Amuse bouche - stuffed chicken Well-seasoned. Chicken was soft and juicy. I thought there was a scallopy taste to the inside of the chicken. The black dots are truffle bits. Not as fragrant as I'd hoped, but good nonetheless. the balsamic dressing was mainly for the small salad that the chicken was resting on. Would love to have a larger piece, but because its' amuse bouche - that's about the right size!2. Truffle soup with asparagus and salsify I really didn't know what salsify was when I read the menu. apparently it's a beautiful flowering plant from the...weed family. Yeah weeds are annoying but this particular salsify (verb?) tasted quite delicious. Its texture is similar to that of the asparagus, only creamier and more sappy in the middle. Its stem is white. Asparagus is green. Truffle shavings be brown. Also, very generous on the truffle shavings. They were thick cut and many. Good. All of these materials sunk to the bottom of the soup, so the waiter reminded me to stir well before eating. =P 3. E's duckI didn't try the duck dish because I was...too full. But E said the duck had a lot of ducky taste to it, which some people love but others find unbearable. E had it medium-rare. And it was medium-rare. But i prefer my game well done. Actually i prefer everything well-done. I'm not a very adventurous person, unlike E. E finished everything on the plate, so i guess the other items on E's plate were yummy too...?4. risotto with parmesan crust, bacon and mushroom and beefI had this. It was very rich, very creamy and cheesy. Too much oil I think. But the lightly pan-fried bacon was delicious and so was the brown blob of mushroom+beef in the middle. Well - could've put in less salt. The parmesan crust thingy was interesting. I didn't manage to finish everything, in fact, i only had 40% of it because the bread and soup already filled me up. The head of service asked if I didn't like it. No, I told him, but I'm really full. He waited for about another 10 minutes then asked if he could clear the plates. I asked whether he could pack it for me. Sure, he said. And at the end of dinner delivered my little packet in a brown paper bag with 'Amuse Bouche' printed on it. 5. Grand Marnier Souffle E and I shared this. It was a proper souffle with candied ginger in the middle and I think the Grand Marnier came through quite well. Um, even if it didn't, we could pour Grand Marnier-infused cream over it. The souffle came with a large-ish pot of the said cream. Yummy. Drank most of it hahaaa. When it came, the head of service used a knife and fork to divide it at the top, and spooned some of the cream over the souffle for us. Then left us to devour it. 6. Petit fours - macaron and almond biscuit E loves macarons. So chocolate macaron was good. But the ganache in the middle was kind of hard. Would've been better if we had it at room temperature. But it meant that they weren't freshly made. The best macarons are served fresh, made RIGHT before serving, I heard from the waiter attending us at Tetsuya's, Sydney. I agree with him. But without prior knowledge of how a traditional macaron should taste, it was pretty good. mm. so were the almond biscuits. Not crumbly but solid, and not too buttery. Conclusion:Yes i would come back again for the nice night-time view of CWB/Wanchai, for its service, the atmosphere, and other dishes i haven't tried. :) …Read More

得悉這裡是Petrus二廚自立門戶，在灣仔開設的海景法國餐廳，而價錢又比香格里拉的便宜一大截。夾著Petrus的大名，當然吸引，說過要試這餐廳很久很久。是日想吃好一點，分別訂了洲際酒店的欣圖軒以及這裡，並指定要坐海景窗口位，若時間許多的話，會選擇前者。由於對方工作繁忙，沒有長的Lunch Hour，最終還是去了Amuse Bouche。被前面的多層商業大廈頂住，那個海景，其實只可見到幾條隙，比起頂層的Wooloomooloo，景觀輸蝕很多。再說餐廳環境，中間隔著一個個房間，可以說是幾有私隱度，但感覺是幾奇怪的。按例先上麵包籃，兩款麵包均是熱辣辣，外層香脆，裡面軟熟可口，塗上軟滑的牛油，是不錯的開始。忘了那人說過，只要麵包好吃，牛油軟滑，接下來的食物總唔會太差，其實我頗同意的，大部份餐廳都是這樣，只可惜並不適合套用在這裡。前菜，對方選擇鮮蝦雲吞，而我則揀了凱撒沙律伴巴馬火腿。幾隻摺得好靚的雲吞，配上青口紅花汁，還有誘人的泡沫，看上去是令人滿有期望的。醬汁是濃郁，皮是薄而滑，鮮蝦亦幾鮮爽，水準不低的。至於凱撒沙律伴巴馬火腿，菜是新鮮爽脆，麵包粒同是香脆，兩者都可以，但係巴馬火腿就唔得軟熟，咸香味不足，拖低了些少分數。三款湯選擇，分別點了牛肉湯和海鮮味噌湯，前者肉味尚可，也有雜菜粒增加層次感；後者則只是很普通的味噌湯，裡頭的魷魚圈稔得完全沒有咬口，唯好在湯底不搶喉。主菜有四個選擇，兩款魚、一牛和一羊。對方是不吃魚和羊的，只能選擇牛。正當想落單之際，服務生前來說照燒牛肉售罄。呀? 好尷尬的一幕！向服務生表明女方是不吃魚和羊的，再由他跟廚房幾經交涉，店方最終答應做一款餐牌上沒有的安格斯牛柳粒Pasta。而我，要煎左口魚擺。先說煎魚，雖然是煎得香脆，魚肉亦嫩滑，但配上了檸檬水瓜榴汁，真的是很酸，吃了大半份，最終亦忍不住要放棄，吃了面頭的香脆麵包粒便算。試了少許牛柳粒Pasta，麵條質感尚有咬口，不過是超油，真的滿口是油。雖說用上健康的檻欖油，但也無需下得咁兇吧！還好，牛柳粒肉質嫩口，吃得出是靚牛肉來的。鑑於主菜太不濟，甜品亦只得一款，沒有選擇，又不吸引，所以只要了一份。店方有時說是芒果慕思，有時又說是芒果布甸，搞到頭都大埋。先是賣相不誘人，味道方面，對方笑說似酒樓的芒果布甸，所言甚是，只是質感幼滑一點而已。以咖啡作終結，這裡的出品，算得上香濃，也沒有我條命咁苦，雖稱不上出色，亦未致太差。比起香港幾間頂級的法國餐廳，Amuse Bouche明顯有所不及。當然，以這價位來說，我也是挑剔了一點。更多相片可見：http://fabricelau.blogspot.com/2010/04/amuse-bouche.html…Read More

Amuse Bouche has nice scenic views on a clear day, situated on the 22nd floor of the renovated Hennessey Building.It claims to serve French cuisine, opened by the chef from Petrus (Mandalay tells me).For my lunch, I had:-Soft potato gnocchi with parmesan cheese, foie gras sauce-Braised free range chicken leg served with green peas and mushroomsThe food was ok, but I just felt that it wasn’t very Parisien, it was a fusion of upper end western food and Japanese food, such as Salmon and soy wasabi, lobster and salted egg yolk, it doesn’t sound very french to me! Compared to Petrus, I would say that they offer more French food there.The gnocchi were piping hot and smooth with potato inside and slightly cheesy, which seemed more Italian, anyway, I think French gnocchi are not supposed to contain potato.The chicken was very soft, and came off the bone easily. It was covered in gravy containing sliced asparagus, peas, and mushroom. Again the mushrooms made it Asian, because they were shiitake mushrooms.For starters I had bread with butter, the texture of the butter was just right, it was spreadable, also there was Volvanic lava salt too. The Volvanic lava salt was black, and looked like flakes of charcoal crystals.I like the fact that this place has a functioning website, and the menu can be found there too.The service was ok, after the starters, the waitors would brush away the crumbs from the table.For beverages, I felt the tea wasn’t hot when it was brought out.…Read More

Went here to celebrate a combined birthday dinner with two friends.... I had heard good things about this place, but was mostly attracted as I heard the wine was very reasonable compared to other restaurants. Specifically I had read that wines were similar or maybe 20-30% more than wine shop costs, rather than the usual 100-200% mark up. This was not the case and was a big dissapointment! I would say that wines were easily in the 100% mark up, or basically double what you would pay outside if not more. Shame..... a real shame.....Food was good, but service very poor. Must admit I liked the main guy, but we were very dissapointed when we waited for over an hour between our entree and main course. When we asked (twice) what the delay was we were told it was because a table of 14 (see other review) had slowed the kitchen down. Waiting a wee bit between courses is fine, but not an hour.All in all it was a real dissapointment. We ended up paying over $3600 for three people which was far more than we were expecting. I think you could hear our jaws hit the floor when our bill arrived....A real shame as it seemed so promising before we went......…Read More

Celebrated my friend's birthday here, we had 14 people and took up one side of the restuarant. The view was spectacular from all sides and I really like this restuarant for it's atmosphere. You can check out the restuarant photos on its website. We had a set menu of lobster bisque, foie gras and grilled beef all of which I liked. The portions were small but tasty. It's not somewhere I would think of wanting to go frequently, but if I were looking for a nice place to have dinner and drink some wine I would choose this place. Much much better food than French Window. …Read More

This place seemed to have high recommendation ... it was really good :)It was a sunny day and we were on 22/F, enjoying a nice view. I had a 2-course meal while my dear had a 3-course.First came with the bread basket, yummy while it was still warm. They had salt to match with the bread, nice. Then the appetizers came: eel salad and ravioli in cream. My salad was like a fusion. The eel was ok, yet the salad leaves was fresh and it well-matched with the Japanese sauce. Whereas the ravioli was huge, and really like dumpling in western cream sauce.My main was wangyu beef and onion with linguine. Again, it looked like another Japanese fusion for me. Yet, really good as the beef with onion was nice and the sauce was enough for the pasta. I could finish the whole dish myself. Also the beef was tender, nice. My dear had lamb shank with cous cous. The lamb shank was fantastic, the big chunks were still nice, the skin was crispy and the meat was juicy. The cous cous was filled with the lamb sauce, very good. In addition, we had the pear tart. It would be better if it was hotter. But the crust was unique when it was of 2 cookies. Topped with vanilla ice cream ... yummy.Besides, you could not imagine the place was filled with high-tea feel tai taissss lolIn addition with tea and coffee, I enjoyed a lovely holiday lunch.…Read More

A new restaurant in a new building. The physical setting is excellent, with open view, though not as high floor as Woolomoloo, the black and white sleek design is commendable. Just try the set lunch. 2 course 159$ is reasonable. Staff are all courteous, professional, yet still need time to warm up the new operation.Tomato soup withshrimps, lemon grass & ginger, a bold combination, yet all ingredients are strong, created a rather unusal taste. Yet not my cup of tea.The lamp chop with a sesame crust is commendable, just the aubergine puree with caviar as a side cannot create a wow effect. The color of the aubergine puree is too dull.Another garnish is apinenuts wrapped in lamb lettuce. A very well thought accompliment.My friend had a green salad with iberico ham, main was Chilean Sea bass in boullabaisse. The bouulabaisse tastes just right, fish is moist.We ordered an a la carte dessert ~ GINGER souffle, the ginger was freshly grinded, not too sweet as a souffle. I was too tempted to try the souffle and forgot to take a pic. =( next time.The wine list is impressive in light of such a small restaurants with about 40 seats. The price is reasonable. Overall , it is an enjoyable lunch. The restaurant can be petitioned into different size function room which I find it very attractive for small party or gathering.Give the operation some time, Amuse Bouche can be the talk of the town. …Read More