83
7
1
Level4
2025-05-07 2106 views
Ever since I heard about their chef Frankie Wong winning Young Chef Award in the 2025 Michelin Guide, I have planned to visit this French-Japanese restaurant, and so, on the Labour Day holiday, we come to Hart Avenue in TST, to experience why Ankoma has become such a hotspot for local foodies.The restaurant is not big, with only an 8-seat counter looking into the open kitchen, where the chefs are busy preparing the dishes. There is also a terrace offering a la carte. After settling down in front
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Ever since I heard about their chef Frankie Wong winning Young Chef Award in the 2025 Michelin Guide, I have planned to visit this French-Japanese restaurant, and so, on the Labour Day holiday, we come to Hart Avenue in TST, to experience why Ankoma has become such a hotspot for local foodies.
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The restaurant is not big, with only an 8-seat counter looking into the open kitchen, where the chefs are busy preparing the dishes. There is also a terrace offering a la carte. After settling down in front of the chef, I order a bottle of Planeta Chardonnay Sicilia Menfi DOC 2022 ($1,100), exhibiting ripe yellow fruit and toasted nuts, to go with the Dinner Tasting Menu ($1,488 each). 
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The first course is a tartlet featuring Amaebi, underneath the sweet shrimps the chef has added some green papaya, with also citrus zest on top to give acidity and freshness. The shell of the shrimps is toasted and grounded to powder, sprinkle on top for additional umami and flavours. This canape might look simple, but it imparts great flavours and gets us off with a wonderful start.
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The second snack highlights Unagi, with the smoked eel put on top of a brioche French toast, sandwiched with a layer of creamy foie gras mousse. In contrast to the refreshing taste of the tartlet, this canape has a richer, more indulgent mouthfeel, having stronger flavours. The savoury of the foie gras matches well with the smokiness of the eel, plus the buttery brioche toast it is a delightful treat.
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The third course features the seasonal Hyogo Samurai Gold Oyster, with a nice crisp texture and a clean saline taste. The chef has made some shaved ice from virgin Mojito, together with finely diced kiwi, and seasoned with a few drops of mint oil, to provide additional freshness to complement and highlight the flavours of the oyster even further. A creative, smart idea executed with good effect.
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The fourth course features Hokkigai. The chef has lightly blanched the Hokkaido Surf Clam with sake to bring forward its sweetness, and having the Skirt immersed further in iced water to give a crunchy bite. Together with slices of Chitpolata sausages and mozuku, it is served in rataouille extraction and seasoned with coriander oil. The overall presentation is also very beautiful, winning us over on both visual and taste.
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There are two choices on the fifth course, in which Ivy has picked Chawanmushi. The steamed egg has been added with snow crab meat, as well as some crab roes to increase flavours. On top there is a rich chicken consommé, with some yamacha-take mushroom, together with a drizzle of bannonegi spring onion oil for additional fragrance. This one is the more delicate option among the two.
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I have chosen Pasta ($180 additional) instead. The angel hair is cooked in dashi to infuse the pasta with umami taste, before chilling them down for al dente texture. Added with white truffle paste and tsukudani wakame, as well as sturgeon caviar and hanaho flowers on top, when mixed the pasta becomes a true feast of flavours, with the various components reinforcing, and has the stronger taste of the two choices.
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The sixth course features Amadai in uroko-yaki style, with the scales of the tilefish deep-dried to crispy and edible, while the flesh of the fish remains moist and tender. To go with the fish the chef has made a rich and creamy, very delicious clam sauce, full of umami flavours. Underneath the fish is local-style Stir-fried King offering additional savoury flavours and texture, and the two dill flowers on top is another source of fragrance.
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The seventh course features Lobster, with the chef using butter to cover the Canadian lobster tail and aged for three days, before grilled on lava stone to mimic a charcoal grill effect, with a touch of lemon juice and peel to freshen up. The sauce is made from dried sakura-ebi and kabocha, drizzled with a few drops of homemade chilli oil to give a hint of spiciness. On the side are oden daikon and oxalis to balance the palate. Very flavourful.
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There are three options on the eighth course, and we both have picked Pigeon. The Racan pigeon is roasted in yakitori style, with the breast filleted, together with the grilled viscera and thighs on skewers. The chef has used the bones of the pigeon to prepare a yakitori pigeon jus to match, and on the side are some raspberry and jam, giving acidity to balance the taste of the pigeon. Wonderfully delicious.
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The ninth course is a pleasantly presented Petit Gateau. The soft cream cheese mousse on top wraps the mixed berries jelly inside and sitting on top of a spongy red velvet cake, with a crunchy almond sable crust at the bottom. A honey tuille that looks like twigs, with some small flowers, serves as further decoration, reminding us of cherry blossoms. The dessert is appropriate in sweetness and highly enjoyable.
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The final course is Mignardise, showcasing a Passionfruit Chocolate, with the dark chocolate encasing some passionfruit puree. The acidity of the passionfruit gives a nice balance to the sweetness of the chocolate, and I would hope to have a cup of espresso together to maximize the overall experience. Consider the whole dining experience, this dinner is truly amazing and deserves a round of applause. 
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The service is good, with the staff friendly and attentive. The chefs are all busy and cannot afford the time to chat with the customers but have explained each course when served. The bill on the night is $4,728 and very reasonable in my opinion. Highly satisfied by the quality and quantity of the food, and seeing all the actions close up, I look forward to returning and try out their signature roasted three yellow chickens next time.
(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
Date of Visit
2025-05-01
Dining Method
Dine In
Spending Per Head
$2364 (Dinner)
Level2
28
0
6 day(s) ago 0 views
今次為咗慶祝周年紀念,揀咗呢一間位於尖沙咀樓上舖嘅ankoma去食佢哋嘅套餐。由前菜嘅小撻,去到中段嘅意粉,每一樣都好經驗到我,因為佢好適當咁樣運用不同嘅食材,配搭唔同嘅配料令到成件事昇華咗。而令我最深刻嘅一定係佢哋嘅招牌三黃雞,佢哋嘅三黃雞畫得來香氣好足夠,而且個皮好脆,真係一試難忘。除此之外,佢仲配合咗一個黃酒醬同埋鮮魚子俾你去撈飯食,我咁講呢一個飯真係我食過最好食嘅雞飯。甜品方面佢準備咗一個開心果撻,亦都係一個好出色嘅甜品,期待下次再幫襯!
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今次為咗慶祝周年紀念,揀咗呢一間位於尖沙咀樓上舖嘅ankoma去食佢哋嘅套餐。

由前菜嘅小撻,去到中段嘅意粉,每一樣都好經驗到我,因為佢好適當咁樣運用不同嘅食材,配搭唔同嘅配料令到成件事昇華咗。

而令我最深刻嘅一定係佢哋嘅招牌三黃雞,佢哋嘅三黃雞畫得來香氣好足夠,而且個皮好脆,真係一試難忘。除此之外,佢仲配合咗一個黃酒醬同埋鮮魚子俾你去撈飯食,我咁講呢一個飯真係我食過最好食嘅雞飯。

甜品方面佢準備咗一個開心果撻,亦都係一個好出色嘅甜品,期待下次再幫襯!
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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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DETAILED RATING
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Decor
Service
Hygiene
Value
Dining Method
Dine In
Level2
18
0
2025-07-23 541 views
【雪蟹他他酥🦀】法式牛油撻酥皮咬落似踩碎秋葉🍂「嗦嗦」聲頂層鋪滿冰甜雪蟹肉➕澎湃馬糞海膽 中間層柚子啫喱「咻」一聲刺穿濃膩🌊鹹鮮海潮味撞擊酸甜果香 精緻到唔捨得吞【白鰻鵝肝多士🐟】顛覆傳統蒲燒宿命❗❗❗肥厚星鰻用備長炭灸出焦糖盔甲 夾住冰涼鵝肝慕絲凍——熱脆多士托住兩極溫度一啖咬落 鰻魚油脂似熔岩爆出💥瞬間被鵝肝的醇厚接住⋯⋯原來死亡組合係咁昇華嘅😱【秘製三黃雞.魚籽香蔥燜飯🐔 】雞界燈神💡!連雞胸都嫩到飆汁💦脆皮下藏住肉汁瀑布北海道七星米吸盡雞油、櫻花蝦乾同三文魚籽鹹香💛【白松露魚子醬天使麵🍝】人生首嚐居然係高潮🔥🇮🇹意大利幼麵浸淫冰鎮松露油 北海道海膽醬➕俄羅斯魚子醬➕現刨阿爾巴白松露🌰原來冷麵先係終極海鮮載體🌊大廚鬼馬wink:法日混血BB係咁叛逆㗎啦!😜【雙重開心果麻薯撻🍨】抹茶脆撻托住流心麻糬💚頂層開心果雪糕灑滿金箔🌟➕日本草莓🍓
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【雪蟹他他酥🦀】
法式牛油撻酥皮咬落似踩碎秋葉🍂「嗦嗦」聲
頂層鋪滿冰甜雪蟹肉➕澎湃馬糞海膽 中間層柚子啫喱「咻」一聲刺穿濃膩🌊
鹹鮮海潮味撞擊酸甜果香 精緻到唔捨得吞
【白鰻鵝肝多士🐟】
顛覆傳統蒲燒宿命❗❗❗
肥厚星鰻用備長炭灸出焦糖盔甲 夾住冰涼鵝肝慕絲凍——熱脆多士托住兩極溫度
一啖咬落 鰻魚油脂似熔岩爆出💥瞬間被鵝肝的醇厚接住⋯⋯原來死亡組合係咁昇華嘅😱
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【秘製三黃雞.魚籽香蔥燜飯🐔 】
雞界燈神💡!連雞胸都嫩到飆汁💦脆皮下藏住肉汁瀑布
北海道七星米吸盡雞油、櫻花蝦乾同三文魚籽鹹香💛
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【白松露魚子醬天使麵🍝】
人生首嚐居然係高潮🔥
🇮🇹意大利幼麵浸淫冰鎮松露油 北海道海膽醬➕俄羅斯魚子醬➕現刨阿爾巴白松露🌰
原來冷麵先係終極海鮮載體🌊
大廚鬼馬wink:法日混血BB係咁叛逆㗎啦!😜
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【雙重開心果麻薯撻🍨】
抹茶脆撻托住流心麻糬💚
頂層開心果雪糕灑滿金箔🌟➕日本草莓🍓

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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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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
105
2
趁 Restaurant Week 試吓 Bookmark 已久嘅 Ankôma ,餐廳空間不大,映入眼簾係開放式廚房同數個吧檯座位,工作人員帶咗我哋去露台位置,原來嗌 Dinner Tasting Menu先可以坐室內,好彩三月天氣都涼涼哋,夏天唔知點算 🤔 ⋄ Oyster ⋄ Zuwaigani⋄ Caviar Pasta⋄ Australia Wagyu M3 Sirloin Steak Frites⋄ Lobster Pasta with Pumpkin Sauce⋄ Vanilla Crumble⋄ French Toast開胃菜選用來自日本兵庫県嘅相生生蠔,蠔肉爽口鮮甜 🦪 本身會伴上 Mojito 沙冰,但本人對薄荷有生理性恐懼,改咗用檸檬汁都好味 🍋薄脆撻皮放入松葉蟹肉及蟹膏,加上 Basamic Vinegar 黑醋啫喱同昆布絲,味道平衡而豐富,展現日式食材同法式烹調手法嘅融合 🇯🇵🇫🇷魚子醬意粉賣相吸引,係所有人嚟必點嘅一道招牌菜,以冷麵形式呈現,幼細天使麵裹上白松露醬,搭配和風昆布醬汁香氣撲鼻,魚子醬份量十分滿足,紫蘇花點綴增添清新感 😋前菜頗有驚喜,但主菜
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趁 Restaurant Week 試吓 Bookmark 已久嘅 Ankôma ,餐廳空間不大,映入眼簾係開放式廚房同數個吧檯座位,工作人員帶咗我哋去露台位置,原來嗌 Dinner Tasting Menu先可以坐室內,好彩三月天氣都涼涼哋,夏天唔知點算 🤔

⋄ Oyster
⋄ Zuwaigani
⋄ Caviar Pasta
⋄ Australia Wagyu M3 Sirloin Steak Frites
⋄ Lobster Pasta with Pumpkin Sauce
⋄ Vanilla Crumble
⋄ French Toast

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開胃菜選用來自日本兵庫県嘅相生生蠔,蠔肉爽口鮮甜 🦪 本身會伴上 Mojito 沙冰,但本人對薄荷有生理性恐懼,改咗用檸檬汁都好味 🍋

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薄脆撻皮放入松葉蟹肉及蟹膏,加上 Basamic Vinegar 黑醋啫喱同昆布絲,味道平衡而豐富,展現日式食材同法式烹調手法嘅融合 🇯🇵🇫🇷

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魚子醬意粉賣相吸引,係所有人嚟必點嘅一道招牌菜,以冷麵形式呈現,幼細天使麵裹上白松露醬,搭配和風昆布醬汁香氣撲鼻,魚子醬份量十分滿足,紫蘇花點綴增添清新感 😋

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前菜頗有驚喜,但主菜就有少少平庸,和牛 Steak & Frites 粉紅色肉質幾腍,但係成條筋到,朋友同我都完全咬唔到。

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換咗一碟之後無咁韌,但熟度掌握得唔係太好,Medium 變咗 Medium-well ☹️

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龍蝦意粉太杰,南瓜汁變咗南瓜蓉食落勁漏 🎃 雖然份量細細但兩個人都食唔晒。兩款甜品都係比較基本,開心果 Gelato 加埋雲呢嗱 Crumble 幾香口 🍨

聽聞三黃雞好正,但正價嘅話未必會再嚟啦,Fine Dine 定價之下,環境同服務都爭少少 🤏🏽

📍 Ankôma
尖沙咀赫德道2號金麟商業中心5樓
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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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DETAILED RATING
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Decor
Service
Hygiene
Value
Dining Method
Dine In
Level3
95
0
2025-03-27 2466 views
— 🫔Tuna Tartare | Seaweed 🥧 Ikura | Potato Salad Tartlet🐚 Oyster | Mojito Shaved Ice | Kiwi🐟 Saba | Green Apple Salad•🍝 Sturgeon Caviar Pasta | White Truffle Paste❤️🦀 Snow Crab Chawanmushi | Chicken Consomme❤️🦞 Grilled Butter Aged Lobster Tail | Sakura-ebi Kabocha Sauce•🦆 Roasted Racan Pigeon | Grilled Viscera and Thighs🐔 Roaster Three Yellow Chicken | Hokkaido Nanatsuboshi Rice❤️•🍰 Pistachio Tart | Pistachio Ice-cream—恭喜Chef拿了2025香港米芝蓮Young Chef Award🏅有幸較早前來一試dinner tasting menu 現在應該很難book了🥹各款Star
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🫔Tuna Tartare | Seaweed
🥧 Ikura | Potato Salad Tartlet
🐚 Oyster | Mojito Shaved Ice | Kiwi
🐟 Saba | Green Apple Salad

🍝 Sturgeon Caviar Pasta | White Truffle Paste❤️
🦀 Snow Crab Chawanmushi | Chicken Consomme❤️
🦞 Grilled Butter Aged Lobster Tail | Sakura-ebi Kabocha Sauce

🦆 Roasted Racan Pigeon | Grilled Viscera and Thighs
🐔 Roaster Three Yellow Chicken | Hokkaido Nanatsuboshi Rice❤️

🍰 Pistachio Tart | Pistachio Ice-cream


恭喜Chef拿了2025香港米芝蓮Young Chef Award🏅
有幸較早前來一試dinner tasting menu
現在應該很難book了🥹

各款Starter都很喜歡 很有新意的口感和味道
招牌的Caviar Pasta超超超好味道! 😻
非常generous的份量
這個combination好難吾好味😋

烤三黃雞配雞飯大癲 ❤️
風乾熟成後外皮又薄又脆 雞味亦很香濃
Overall食物質素味道都execute得很好! 👍
不同食材的組合 很有surprise很喜歡!🥰

唯一覺得餐廳的格局只有Bar table
同晚餐時後再分兩輪就有點太可惜🙃
始終是fine dining的expectation
希望第時餐廳expand到有table坐
或者坐得舒服點
沒有限制慢慢品嘗就好了😇
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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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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2025-02-22
Dining Method
Dine In
Spending Per Head
$1600 (Dinner)
Celebration
Birthday
Level2
2
0
2025-02-18 5668 views
當日有group gathering,極度嘈吵!環境又侷促。俾fine dine價錢但環境如街市,失望、可笑。另外食物偏向過度調味(利申:本人都算鍾意重味道),除咗salmon roe tart & chawanmushi 調味恰到好處同和諧之外。例如個龍蝦尾完全食唔到食材嘅味道,反而伴碟嘅蘿蔔仲有記憶點,個蠔得冰味同比kiwi味搶晒。成餐嘅感覺係畫蛇添足,為咗比客人嘅味蕾有特別啲嘅體驗而做多咗。就算撇除用餐體驗對唔住佢嘅價錢之外,埋單$4000可以有更加好嘅選擇。
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當日有group gathering,極度嘈吵!環境又侷促。俾fine dine價錢但環境如街市,失望、可笑。

另外食物偏向過度調味(利申:本人都算鍾意重味道),除咗salmon roe tart & chawanmushi 調味恰到好處同和諧之外。例如個龍蝦尾完全食唔到食材嘅味道,反而伴碟嘅蘿蔔仲有記憶點,個蠔得冰味同比kiwi味搶晒。

成餐嘅感覺係畫蛇添足,為咗比客人嘅味蕾有特別啲嘅體驗而做多咗。就算撇除用餐體驗對唔住佢嘅價錢之外,埋單$4000可以有更加好嘅選擇。
(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
Date of Visit
2025-02-17
Dining Method
Dine In
Spending Per Head
$2000 (Dinner)
Level3
45
0
如果香港要拍黑白大廚,我深信這間一定是最強的黑湯匙中之一,值得更多人去認識!Ankôma主打法日fusion, 主廚Chef Frankie擁有豐富的烹飪經驗,曾在米芝蓮二星級餐廳 Écriture工作。他們最新的秋季 10 道菜嚐味菜單(HK$1480 + 10%),每道菜都製作精美,味道和諧。令人難忘的2道開胃小吃:❧ 吞拿魚脆卷 👍🏻👍🏻吞拿魚他他被脆卷包住增加了口感❧ 三文魚籽撻 👍🏻👍🏻鹹香三文魚子配creamy馬鈴薯沙律❧ 生蠔 👍🏻👍🏻👍🏻甜美的兵庫縣生蠔配搭清新的Mojito冰,加粒粒鮮嫩的奇異果及清香薄荷油,非常開胃!❧ 酒醉縞海老 👍🏻👍🏻👍🏻酒醉縞海老的蝦身先以鮮味豐富的昆布、酒&清酒醃製 VS香脆天婦羅蝦頭。是味道及口感層次豐富的一道菜。❧ 招牌魚子醬凍意大利粉 👍🏻👍🏻👍🏻意大利粉只用高湯煮,已非常umami! 再加了香氣四溢的白松露醬及放上滿滿的鱘魚魚子醬,非常奢華!❧ 茶碗蒸 👍🏻👍🏻秋天氣息滿滿的茶碗蒸,以山茶菇清雞湯來煮,配上鮮甜的雪蟹絲❧ 龍蝦 👍🏻👍🏻👍🏻加拿大龍蝦尾以牛油熟成2日,再用火山石烤,帶來微微煙薰香味,配上櫻花蝦醬、自製辣椒油和關東煮白
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如果香港要拍黑白大廚,我深信這間一定是最強的黑湯匙中之一,值得更多人去認識!Ankôma主打法日fusion, 主廚Chef Frankie擁有豐富的烹飪經驗,曾在米芝蓮二星級餐廳 Écriture工作。


他們最新的秋季 10 道菜嚐味菜單(HK$1480 + 10%),每道菜都製作精美,味道和諧。


令人難忘的2道開胃小吃:
❧ 吞拿魚脆卷 👍🏻👍🏻
吞拿魚他他被脆卷包住增加了口感
❧ 三文魚籽撻 👍🏻👍🏻
鹹香三文魚子配creamy馬鈴薯沙律


❧ 生蠔 👍🏻👍🏻👍🏻
甜美的兵庫縣生蠔配搭清新的Mojito冰,加粒粒鮮嫩的奇異果及清香薄荷油,非常開胃!


❧ 酒醉縞海老 👍🏻👍🏻👍🏻
酒醉縞海老的蝦身先以鮮味豐富的昆布、酒&清酒醃製 VS香脆天婦羅蝦頭。是味道及口感層次豐富的一道菜。


❧ 招牌魚子醬凍意大利粉 👍🏻👍🏻👍🏻
意大利粉只用高湯煮,已非常umami! 再加了香氣四溢的白松露醬及放上滿滿的鱘魚魚子醬,非常奢華!


❧ 茶碗蒸 👍🏻👍🏻
秋天氣息滿滿的茶碗蒸,以山茶菇清雞湯來煮,配上鮮甜的雪蟹絲


❧ 龍蝦 👍🏻👍🏻👍🏻
加拿大龍蝦尾以牛油熟成2日,再用火山石烤,帶來微微煙薰香味,配上櫻花蝦醬、自製辣椒油和關東煮白蘿蔔。非常香濃惹味!


❧ 招牌香烤本地三黃雞 👍🏻👍🏻👍🏻
招牌香烤本地三黃雞,皮脆肉嫩,雞油香濃,超配三文魚籽北海道七星米飯及法國黃酒煮的醬汁


❧ 抹茶柚子芝士蛋糕 👍🏻
很帶層次感的甜品:海綿蛋糕、細滑的柚子慕斯和抹茶芝士及脆脆杏仁餅


雖然這間知名度或許不及米🐷蓮那些,但質素水準有過之而不及!喜歡吃的朋友千萬不要錯過這黑湯匙餐廳!



🏷️ 𝘚𝘶𝘪𝘵𝘢𝘣𝘭𝘦 𝘧𝘰𝘳 𝘥𝘢𝘵𝘪𝘯𝘨, 𝘤𝘦𝘭𝘦𝘣𝘳𝘢𝘵𝘪𝘰𝘯𝘴, 𝘧𝘰𝘰𝘥𝘪𝘦𝘴


____________________
#roamardtheworld_hk
#roamardtheworld_food
#roamardtheworld_finedining


Tuna  &  Ikura  👍🏻👍🏻
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Oyster  👍🏻👍🏻👍🏻
857 views
1 likes
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Shima-ebi  👍🏻👍🏻👍🏻
1154 views
1 likes
0 comments
Pasta  👍🏻👍🏻👍🏻
791 views
2 likes
0 comments
584 views
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Chawanmushi  👍🏻👍🏻
617 views
1 likes
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Lobster  👍🏻👍🏻👍🏻
501 views
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Chicken  👍🏻👍🏻👍🏻
342 views
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281 views
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Matcha Yuzu Cheese
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989 views
1 likes
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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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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$2200
Recommended Dishes
Tuna  &  Ikura  👍🏻👍🏻
Oyster  👍🏻👍🏻👍🏻
Shima-ebi  👍🏻👍🏻👍🏻
Pasta  👍🏻👍🏻👍🏻
Chawanmushi  👍🏻👍🏻
Lobster  👍🏻👍🏻👍🏻
Chicken  👍🏻👍🏻👍🏻
  • Oyster
  • Pasta
  • Chicken
  • Shi-Ma Ebi
  • Lobster
Level4
677
0
2024-09-30 13417 views
行開尖沙咀搵食,Restaurant Week搵到Ankoma有位$568,打去問駛唔駛㩒掣先上嚟,侍應話唔洗咁可就咁walk-in。上到去5樓冇門牌以為去錯,皓彩侍應執我入去,入面得8個bar枱位,3pair情侶👫,我一個毒L坐一個位,iPhone睇restaurant week餐牌,揀頭盤主菜同甜品🍮,中間個魚子醬白松露醬天使面個個都有。頭盤揀咗日本🇯🇵生蠔🦪配Mojito冰,主菜揀加拿大🇨🇦龍蝦🦞尾配櫻花🌸蝦南瓜🎃汁意粉🍝,甜品🍮揀是日雪糕🍦配法式多士,是日雪糕🍦係開心😃果。生蠔🦪係日本🇯🇵兵庫縣,唔算大,但皓新鮮,配綠色mojito冰,打卡正,仲有甜既奇異果🥝。之後魚子醬白松露醬天使面,大厨🧑‍🍳喺我面前攪已皓香松露味,食落驚為天人,係香港🇭🇰最好食既意粉🍝之一(另一間係JEP),雖然凍面,但入口後想食第二口,配咸既魚子醬,正。主菜加拿大🇨🇦龍蝦🦞尾櫻花🌸蝦南瓜🎃汁意粉🍝,龍蝦🦞唔夠滑(上星期食咗Robuchon龍蝦🦞意粉🍝),南瓜🎃汁都正,平時我唔食南瓜🎃汁都食。甜品🍮開心😃果雪糕🍦法式多士,冰🧊火感覺,打卡要快,因為快融,雪糕🍦夠滑皓食,多士都皓滑細膩。臨走問店員平時晚餐🥣
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行開尖沙咀搵食,Restaurant Week搵到Ankoma有位$568,打去問駛唔駛㩒掣先上嚟,侍應話唔洗咁可就咁walk-in。上到去5樓冇門牌以為去錯,皓彩侍應執我入去,入面得8個bar枱位,3pair情侶👫,我一個毒L坐一個位,iPhone睇restaurant week餐牌,揀頭盤主菜同甜品🍮,中間個魚子醬白松露醬天使面個個都有。頭盤揀咗日本🇯🇵生蠔🦪配Mojito冰,主菜揀加拿大🇨🇦龍蝦🦞尾配櫻花🌸蝦南瓜🎃汁意粉🍝,甜品🍮揀是日雪糕🍦配法式多士,是日雪糕🍦係開心😃果。生蠔🦪係日本🇯🇵兵庫縣,唔算大,但皓新鮮,配綠色mojito冰,打卡正,仲有甜既奇異果🥝。之後魚子醬白松露醬天使面,大厨🧑‍🍳喺我面前攪已皓香松露味,食落驚為天人,係香港🇭🇰最好食既意粉🍝之一(另一間係JEP),雖然凍面,但入口後想食第二口,配咸既魚子醬,正。主菜加拿大🇨🇦龍蝦🦞尾櫻花🌸蝦南瓜🎃汁意粉🍝,龍蝦🦞唔夠滑(上星期食咗Robuchon龍蝦🦞意粉🍝),南瓜🎃汁都正,平時我唔食南瓜🎃汁都食。甜品🍮開心😃果雪糕🍦法式多士,冰🧊火感覺,打卡要快,因為快融,雪糕🍦夠滑皓食,多士都皓滑細膩。臨走問店員平時晚餐🥣$1480十道菜
日式時令生蠔🦪配Mojito冰
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魚子醬及白松露醬意大利🇮🇹天使面
346 views
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加拿大🇨🇦龍蝦🦞尾意粉🍝配櫻花🌸蝦龍蝦🦞汁
293 views
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開心😃果雪糕🍦多士
240 views
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433 views
1 likes
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206 views
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175 views
1 likes
0 comments
276 views
0 likes
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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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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-09-29
Dining Method
Dine In
Spending Per Head
$568 (Dinner)
Recommended Dishes
日式時令生蠔🦪配Mojito冰
魚子醬及白松露醬意大利🇮🇹天使面
加拿大🇨🇦龍蝦🦞尾意粉🍝配櫻花🌸蝦龍蝦🦞汁
開心😃果雪糕🍦多士
  • Oyster
  • 生蠔
  • 日本生蠔
  • 天使面
  • 魚子醬白松露醬天使面
  • 多士
  • 法式多士
  • 雪糕
  • 開心果雪糕
  • 甜品
Level3
39
0
2024-09-08 9532 views
適逢生日🥰朋友帶我去食好嘢!喺尖沙咀一個唔起眼嘅商業大廈竟然有間隱世fusion西餐廳😋餐廳內位置唔多,每個位置都面向廚師,食嘅過程可以睇到廚師製作食物🤩每個菜式都睇得出好花心思配搭👍🏻👍🏻最鍾意魚子醬黑松露凍意粉🍝😛廚師擺盤好有心機,而甜品開心果撻都非常好食🤤開心果味好濃亦唔會太甜💖另外兩台叫咗燒雞,賣相非常可口,見到都垂涎欲滴🙂‍↕️不過我哋今次試羊肩🥹有機會會想試吓佢哋嘅烤雞。今餐食得非常開心💕下次會推介比朋友!
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適逢生日🥰朋友帶我去食好嘢!喺尖沙咀一個唔起眼嘅商業大廈竟然有間隱世fusion西餐廳😋餐廳內位置唔多,每個位置都面向廚師,食嘅過程可以睇到廚師製作食物🤩每個菜式都睇得出好花心思配搭👍🏻👍🏻
最鍾意魚子醬黑松露凍意粉🍝😛廚師擺盤好有心機,而甜品開心果撻都非常好食🤤開心果味好濃亦唔會太甜💖
另外兩台叫咗燒雞,賣相非常可口,見到都垂涎欲滴🙂‍↕️不過我哋今次試羊肩🥹有機會會想試吓佢哋嘅烤雞。
今餐食得非常開心💕下次會推介比朋友!
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36 views
0 likes
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39 views
0 likes
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0 likes
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10 views
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19 views
1 likes
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4 views
0 likes
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8 views
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0 comments
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level2
6
0
周五下班之后必须最适合做的事情就是约朋友一起去掉班气!对我来说就是超有仪式感地吃顿漂亮饭,互相catch up一下生活中的近况今天来吃Ankoma,是一家主打融合菜的精品fine dining餐厅,之所以说是精品是因为整家店大概只能坐下10位客人但是我们去的那天座无虚席!完美诠释了菜品质素🤤8 course tasting menu超有仪式感😻🌟Zuwaigani&Unagi前菜的tartlet和toast可圈可点,tartlet酥皮超香,酸甜口jelly配鲜甜雪蟹肉,白鳗鱼配鹅肝toast也香浓美味,入口即化,比平时吃的甜酱浸泡的鳗鱼好吃太多,又重新爱上鳗鱼了🌟Saba&Hokkigai日式fusion做法在这两道里体现得淋漓尽致,很类似Arbor的做法~刺身鱼片非常的新鲜,完全没有一丝奇怪的腥味,添加的配菜和料汁都属于清爽挂,整体给人感觉很夏天的两道🍃🌟Scallop & Pasta & Lobster三道热乎菜~带子口感鲜美可口,碳水脑袋最爱pasta鱼子酱配白松露酱口感简直封神了👍🏻龙虾口感也非常鲜嫩弹🦷,值得一提的是搭配的🌸樱花康普茶酱非常赞,口感回味无穷!🌟Chicken重
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周五下班之后必须最适合做的事情就是约朋友一起去掉班气!
对我来说就是超有仪式感地吃顿漂亮饭,互相catch up一下生活中的近况[害羞R]
今天来吃Ankoma,是一家主打融合菜的精品fine dining餐厅,之所以说是精品是因为整家店大概只能坐下10位客人[笑哭R]
但是我们去的那天座无虚席!完美诠释了菜品质素🤤
8 course tasting menu超有仪式感😻

🌟Zuwaigani&Unagi
前菜的tartlet和toast可圈可点,tartlet酥皮超香,酸甜口jelly配鲜甜雪蟹肉,白鳗鱼配鹅肝toast也香浓美味,入口即化,比平时吃的甜酱浸泡的鳗鱼好吃太多,又重新爱上鳗鱼了[赞R]

🌟Saba&Hokkigai
日式fusion做法在这两道里体现得淋漓尽致,很类似Arbor的做法~
刺身鱼片非常的新鲜,完全没有一丝奇怪的腥味,添加的配菜和料汁都属于清爽挂,整体给人感觉很夏天的两道🍃

🌟Scallop & Pasta & Lobster
三道热乎菜~带子口感鲜美可口,碳水脑袋最爱pasta[害羞R]鱼子酱配白松露酱口感简直封神了👍🏻龙虾口感也非常鲜嫩弹🦷,值得一提的是搭配的🌸樱花康普茶酱非常赞,口感回味无穷!

🌟Chicken
重头戏来了,可以说和姐妹就是很期待他家的这只鸡🦃才来的[害羞R]
三黄鸡的烹饪过程非常精细,主厨先把整鸡在锅中大火烹饪,过后冷却一会儿又放入烤箱复烤~
出炉后的鸡肉彻彻底底诠释了什么是外酥里嫩,外皮金黄酥脆,上下牙轻轻磕一下脆皮就碎了,温度和火候真的太重要了!!
鸡肉部分也非常嫩滑,搭配加了鱼籽和香葱的日本北海道七星米饭🍚和鸡肉专属酱汁,直接让这顿漂亮饭升华至next level美味🤤

🌟Pistachio Tart & Seasonal Fruits
餐后甜点是我和姐妹最爱的开心果系列😆
冰淇淋口感偏sorbet,所以是冰沙感浓一些,奶味相对少一丢丢的,所以不会容易腻☑️上面撒了开心果和杏仁碎碎,增添了口感。
旁边微热的半个开心果挞里面还有开心果酱流心,非常浓郁,让人欲罢不能🫣
最后配上日本超甜超多汁的蜜瓜🍈结束这美好的一餐漂亮饭~
(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
Date of Visit
2024-06-14
Dining Method
Dine In
Type of Meal
Dinner
Level4
117
0
2024-05-14 6092 views
又到了餐廳周 @diningcity_hong_kong ,終於抓住了優惠季的尾巴。順便請媽媽吃,提早慶祝母親節啦😍前菜:冷肉拼盤魚子醬及白松露意大利天使面主菜(每人)火山石牛油烤熟成龍蝦尾主菜(分享)和牛三文治配車打芝士及香辣番茄醬配菜黑松露香脆薯條配黑松露蛋黃醬燒烤醬香烤玉米配巴馬臣芝士甜品開心果撻整體來說比較值得贊賞是魚子醬天使面和龍蝦尾,真的好吃。魚子醬配天使面簡直是絕配,配上淡淡的白松露醬就錦上添花。龍蝦尾非常新鮮,辣油不建議太多。相反,和牛三文治被香辣醬蓋過和牛本身的味。我一向不太喜歡開心果但這個撻意外的好吃,還有麻薯在裡面。
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又到了餐廳周 @diningcity_hong_kong ,終於抓住了優惠季的尾巴。順便請媽媽吃,提早慶祝母親節啦😍

前菜:
冷肉拼盤
魚子醬及白松露意大利天使面

主菜(每人)
火山石牛油烤熟成龍蝦尾

主菜(分享)
和牛三文治配車打芝士及香辣番茄醬

配菜
黑松露香脆薯條配黑松露蛋黃醬
燒烤醬香烤玉米配巴馬臣芝士

甜品
開心果撻

整體來說比較值得贊賞是魚子醬天使面和龍蝦尾,真的好吃。魚子醬配天使面簡直是絕配,配上淡淡的白松露醬就錦上添花。龍蝦尾非常新鮮,辣油不建議太多。相反,和牛三文治被香辣醬蓋過和牛本身的味。我一向不太喜歡開心果但這個撻意外的好吃,還有麻薯在裡面。
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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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Dine In
Level3
91
0
2024-04-15 5821 views
上個星期朋友和我慶祝生日🩵問我想食咩?🥰我諗黎諗去都諗唔到🤔之後朋友就建議我去呢間佢已經幫襯過5次既餐廳😲知道朋友黎過5次一定係好吃的🤗而且我朋友亦是一個吃貨之一😋當然就要吃😋前菜好食👍🏻之後食物陸續上黎就越食越好食🤩🥰😋一道比一道出色👍🏻😋輪到呢個意粉,口感一流,而且冇用鹽整的,依然都咁有味道😋😋龍蝦亦是推介的🦞黃色醬上面兩滴既辣汁最出色🌶️辣得黎好有蝦油味🌶️🦞唔係純粹得個辣字🌶️係我覺得幾出色既一道菜🦞🌶️👍🏻😋建議推介一定要加錢食呢個雞飯🐓🍚成隻雞做到外脆內軟😋仲要醃左兩日,好有誠意👍🏻個飯都係好出色🍚😋令到我食咗兩大碗🍚🍚如果雞同飯我會覺得飯比較出色🍚雞飯必定要選擇👍🏻🐓🍚最後甜品🩵朋友知我唔食甜,我竟然係咁話好食好食👍🏻😋全都是開心果餡料😲雪糕都係自家製開心果雪糕🍦個餅入邊加入麻糬😋食落去有唔同層次感😋👍🏻🤤真心推介如果想食Fusion Find Dinning必定是首選👍🏻一定會再來😋
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上個星期朋友和我慶祝生日🩵問我想食咩?🥰
我諗黎諗去都諗唔到🤔之後朋友就建議我去呢間佢已經幫襯過5次既餐廳😲知道朋友黎過5次一定係好吃的🤗而且我朋友亦是一個吃貨之一😋當然就要吃😋
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前菜好食👍🏻之後食物陸續上黎就越食越好食🤩🥰😋一道比一道出色👍🏻😋
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輪到呢個意粉,口感一流,而且冇用鹽整的,依然都咁有味道😋😋
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龍蝦亦是推介的🦞黃色醬上面兩滴既辣汁最出色🌶️辣得黎好有蝦油味🌶️🦞唔係純粹得個辣字🌶️係我覺得幾出色既一道菜🦞🌶️👍🏻😋
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建議推介一定要加錢食呢個雞飯🐓🍚成隻雞做到外脆內軟😋仲要醃左兩日,好有誠意👍🏻個飯都係好出色🍚😋令到我食咗兩大碗🍚🍚如果雞同飯我會覺得飯比較出色🍚雞飯必定要選擇👍🏻🐓🍚
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最後甜品🩵朋友知我唔食甜,我竟然係咁話好食好食👍🏻😋全都是開心果餡料😲雪糕都係自家製開心果雪糕🍦個餅入邊加入麻糬😋食落去有唔同層次感😋👍🏻🤤
真心推介如果想食Fusion Find Dinning必定是首選👍🏻一定會再來😋
(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
Recommended Dishes
  • Chicken
  • Pasta
  • Pistachio
  • Lobster
Level2
7
0
朋友本身想在我生日嘅時候book這間餐廳為我慶生,當時朋友就已經講呢間餐廳好多人食過都話好食,雖然環境不算太靚,最後因為book唔到冇食到。一個月後到我這位朋友生日我就提前提議不如book返呢間餐廳一齊食,最後成功預約到🥳食飯那天入到餐廳時已經係預料之內,冇太裝潢嘅裝修,所以完全冇失望的感覺,但對食物就有期望,而餐廳入邊只有少量位置,所以明白點解咁難book👌🏻我哋三個人都係食當晚既set,主菜方面我哋就加錢要咗一隻雞,如果大家會食雞的話我建議大家一定要試,呢隻雞除咗皮薄而且仲好滑好多汁,雞皮亦十分脆,因為我哋幾個女仔到主菜的時候已經開始飽,但係因為隻雞好食每人都食咗兩件,最後都仲有半隻食唔晒仲打包左返屋企😋而其他每道菜式嘅味道都很好,而且配搭特別,絕對係可以再encore嘅餐廳👍🏻
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朋友本身想在我生日嘅時候book這間餐廳為我慶生,當時朋友就已經講呢間餐廳好多人食過都話好食,雖然環境不算太靚,最後因為book唔到冇食到。一個月後到我這位朋友生日我就提前提議不如book返呢間餐廳一齊食,最後成功預約到🥳

食飯那天入到餐廳時已經係預料之內,冇太裝潢嘅裝修,所以完全冇失望的感覺,但對食物就有期望,而餐廳入邊只有少量位置,所以明白點解咁難book👌🏻

我哋三個人都係食當晚既set,主菜方面我哋就加錢要咗一隻雞,如果大家會食雞的話我建議大家一定要試,呢隻雞除咗皮薄而且仲好滑好多汁,雞皮亦十分脆,因為我哋幾個女仔到主菜的時候已經開始飽,但係因為隻雞好食每人都食咗兩件,最後都仲有半隻食唔晒仲打包左返屋企😋而其他每道菜式嘅味道都很好,而且配搭特別,絕對係可以再encore嘅餐廳👍🏻
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$340
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2023-12-01
Dining Method
Dine In
Spending Per Head
$1815 (Dinner)
Celebration
Birthday
Recommended Dishes
  • Chicken
Level4
166
0
<Ankôma> 📍尖沙咀🔸新派🇫🇷法 x 日🇯🇵Fusion fine dinning 體驗 🤩🔸慶祝首選Fine dinning 🏆質素拍得住米芝連一星餐廳, 唔單只係鮮味 🥴 廚師認真鑽研過嘅法式料理🦀🐏🦞🌱🦐🌿 Set dinner $1480價錢合理,廚師心機比足有突。前菜:Zuwaigani — 啖啖松葉蟹肉,豐富蟹肉口感配上雪莉酒醋片,呢個配合真係令人食指大動 🥴👆🏼 Unagi — 煙燻鰻魚配上鵝肝多士 😋 不同層次嘅口感配合得天衣無縫。Oyster — 食材採用日本昆布森真蠔,生蠔食落有兩個層次,群邊爽口,而肉身creamy 🦪 配以raspberry vinegar dressing同醋蘿蔔、龍鬚藻再味道嘅複雜度再推高一個層次。Iwashi — 秋刀魚魚鮮味十分突出,毫無腥味 😎👍🏼 (朋友平時唔食魚都覺得OK)。秋刀魚魚生裹著Wasabi薯蓉,成個感覺好似食緊嚿壽司🍣 伴碟陣陣清新薄荷味,洋蔥嘅甜味帶起整個菜式 🥴Shi-ma Ebi — 白酒、紅酒、清酒醃漬紅蝦肉,紅蝦刺身肉質鮮甜。🦐🦐🦐 一蝦二食,絕無浪費,紅蝦頭就用天婦羅嘅做法,可以整個食用
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<Ankôma> 📍尖沙咀
🔸新派🇫🇷法 x 日🇯🇵Fusion fine dinning 體驗 🤩
🔸慶祝首選Fine dinning 🏆


質素拍得住米芝連一星餐廳, 唔單只係鮮味 🥴 廚師認真鑽研過嘅法式料理🦀🐏🦞🌱🦐🌿 Set dinner $1480價錢合理,廚師心機比足有突。


前菜:

Zuwaigani — 啖啖松葉蟹肉,豐富蟹肉口感配上雪莉酒醋片,呢個配合真係令人食指大動 🥴👆🏼
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Unagi — 煙燻鰻魚配上鵝肝多士 😋 不同層次嘅口感配合得天衣無縫。
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Oyster — 食材採用日本昆布森真蠔,生蠔食落有兩個層次,群邊爽口,而肉身creamy 🦪 配以raspberry vinegar dressing同醋蘿蔔、龍鬚藻再味道嘅複雜度再推高一個層次。
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Iwashi — 秋刀魚魚鮮味十分突出,毫無腥味 😎👍🏼 (朋友平時唔食魚都覺得OK)。秋刀魚魚生裹著Wasabi薯蓉,成個感覺好似食緊嚿壽司🍣 伴碟陣陣清新薄荷味,洋蔥嘅甜味帶起整個菜式 🥴
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Shi-ma Ebi — 白酒、紅酒、清酒醃漬紅蝦肉,紅蝦刺身肉質鮮甜。🦐🦐🦐 一蝦二食,絕無浪費,紅蝦頭就用天婦羅嘅做法,可以整個食用。🌊🍇伴碟嘅海萄葡爽脆,有清新脫俗嘅食感。
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主菜:

Pasta — 直徑大過五蚊銀嘅鱘魚子醬 🖤🖤🖤🖤🖤 單單只以魚子提鮮,已經足以令零調味嘅天使麵變得咸香,令人食慾大增 🥴🥴🥴 另外亦不得不提,天使麵質感剛剛好,有彈性得黎唔會化開!果然係Signature item!
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Lobster — 取採自於左加拿大龍蝦,食落就知廚師做足功課 🤓📄 龍蝦食感嫩,同時水份被抽走,concentrated龍蝦嘅鮮味 🥴🥴🥴 不得不向廚師偷師,原來廚師用熱水除殻,愛再用火山石慢烤蒸發蝦肉嘅水份,佩服!咁複雜,我都係留返俾你做,我比錢食得啦 🤣🤣🤣🤣🤣
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Lamb — 主菜揀左羊BB 🐏 廚師話經過慢煮再Grill 🔥🔥🔥 肉質先夠幼嫩。菜式包含左日式元素,雞骨與日式醬油打成醬,但個人覺得有點兒過咸。
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甜品

Pistachio — 我真心覺得 The chief could read my mind 🧠 點解每一個dish都可以咁岩我口味,連最後嘅甜品都係我最鐘意嘅《開心果麻糬撻》,點解?點解呢個撻咁好食 🥹🥹🥹 果仁味極香,而且係不同品種&層次嘅開心果醬,真係好食過酒店級嘅西餅!到底係發生咩事!忍唔住問有無得散買?
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🥁🥁🥁鄧鄧鄧鄧 … 答案係:「有嘅,不過必須前一日預定,而且唔平 $98/pc」 😲 但仍然好想買,食過返尋味。


Seasonal Fruit — 我被個開心果撻震撼到,連個北海道蜜瓜係咩味都唔記得左 🤣 依稀記得幾清甜 🍈 (Sorry 蜜瓜你今之唔係主角)

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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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DETAILED RATING
Taste
Decor
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Hygiene
Value
Dining Method
Dine In
Level4
2023-10-17 2542 views
Ankôma日法 fusion fine dining 餐廳, 開業年多已經累積眾多口碑, 要提早預約先試到. 餐廳只有十個座位, 以黑白灰為主, 一張長枱貫穿, 席前料理可全程看到廚師製作10 courses tasting menu $1480+10% pp Zuwaigani & Unagi前者係雪蟹餡餅, 炸得金黃酥脆, 上面放上脆炸昆布絲同雪莉醋鯖魚昆布, 帶微酸去帶出蟹肉嘅鮮味後者以醬油調味嘅香脆法式toast 塗上順滑香濃嘅鵝肝mousse, 上面再配搭上煙燻鰻魚, 魚皮烤至肉嫩, 仲帶有煙燻微微木香, 配搭絕妙Wairau River加配左杯黎自新西蘭白酒, 口感清新爽脆, 口感絲滑易入口Oysters 生蠔來自北海道厚岸, 口感非常creamy. 用左酸度較高raspberry vinegar 同醃製嘅紅蘿蔔海蓬菜搭配Iwashi底係幼滑mashed potatoes, 以沙甸魚做刺身, 起骨並配上生薑及柑橘乳清昆布汁, 去腥而又帶出魚味Shi-ma Ebo縞蝦以3款酒, 法國黃酒、白酒同清酒醃漬成醉蝦, 蝦身以昆布包著, 蝦肉甜美帶彈性且有酒香, 而蝦頭製成天婦羅,
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Ankôma
日法 fusion fine dining 餐廳, 開業年多已經累積眾多口碑, 要提早預約先試到. 餐廳只有十個座位, 以黑白灰為主, 一張長枱貫穿, 席前料理可全程看到廚師製作

10 courses tasting menu $1480+10% pp

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Zuwaigani & Unagi
前者係雪蟹餡餅, 炸得金黃酥脆, 上面放上脆炸昆布絲同雪莉醋鯖魚昆布, 帶微酸去帶出蟹肉嘅鮮味

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後者以醬油調味嘅香脆法式toast 塗上順滑香濃嘅鵝肝mousse, 上面再配搭上煙燻鰻魚, 魚皮烤至肉嫩, 仲帶有煙燻微微木香, 配搭絕妙

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Wairau River
加配左杯黎自新西蘭白酒, 口感清新爽脆, 口感絲滑易入口

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Oysters
生蠔來自北海道厚岸, 口感非常creamy. 用左酸度較高raspberry vinegar 同醃製嘅紅蘿蔔海蓬菜搭配

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Iwashi
底係幼滑mashed potatoes, 以沙甸魚做刺身, 起骨並配上生薑及柑橘乳清昆布汁, 去腥而又帶出魚味

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Shi-ma Ebo
縞蝦以3款酒, 法國黃酒、白酒同清酒醃漬成醉蝦, 蝦身以昆布包著, 蝦肉甜美帶彈性且有酒香, 而蝦頭製成天婦羅, 金黃香脆, 再有水雲、海葡萄、海藻豐富口感, 淋上柚子醋微酸減膩
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Pasta
呢度signature, 以高湯、白松露油同醬油漬昆布烹煮嘅天使麵, 用凍煮保持麵質al dented.
無加入任何鹽, 純粹用食材自身鮮味, 魚子醬嘅鹹鮮, 白松露油嘅馥郁同昆布漬高湯嘅清甜帶起成個味道.
最後用紫蘇花點綴除左好似藝術品一樣優雅十足, 輕輕嘅紫蘇香味亦好配合味道, 出色

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Lobster
用左加拿大原條蝦尾以火山石香烤, 肉質爽彈, 配上garlic butter, 加入日本南瓜櫻花蝦醬汁提升蝦鮮甜味, 最後加了少許自家製辣椒油微辣嘅刺激味蕾. 伴碟關東煮大根入味香腍用以最後清口

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Lamb
主菜選左羊架, 用左法國Allaiton羔羊肉, Allaiton羊只係經過90天飼養, 肉質更細緻柔軟, 羊羶味輕淺. 慢煮4小時保持羊肉軟嫩口感, 一邊搭配荸薺, 蘿蔔puree , 用左日式甜sauce 加入左雞軟骨等熬製bone jus.

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Pistachio
甜品係pistachio tart, 中間杏仁麻糬口感QQ煙韌, 頂層pistachio granache, 仲配球pistachio ice cream, pistachio香味都算濃又唔會太甜膩, 好食. 如果雪糕可再幼滑d 同無咁快溶就更perfect

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Seasonal Fruit
北海道赤肉🍈哈蜜瓜甜美多汁


每道菜無論係視覺同味覺上都非常驚艷, 而menu 亦會隨著季節轉新嘅
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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