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HFB 餓寶寶 @NOI
2023-01-07 3706 views
EAST MEETS WEST 東 ⇄ 西 feature: @noihongkong, contemporary Italian w/ Asian techniques - Chef Paulo says "food is creativity and to eat is culture", the resto name meaning we or us in Italian gave Bon an unique but not too memorable dining experience at the Four Seasons Price: HK$1200+ppQuality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳Recommend: 💖💖💖Service: 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️(Ratings out of 5)OVERALL: tbh was expecting way more from Noi given the location and team but fell short of expectations. though you can opt for add on's th
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EAST MEETS WEST 東 ⇄ 西 feature: @noihongkong, contemporary Italian w/ Asian techniques - Chef Paulo says "food is creativity and to eat is culture", the resto name meaning we or us in Italian gave Bon an unique but not too memorable dining experience at the Four Seasons

Price: HK$1200+pp
Quality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳
Recommend: 💖💖💖
Service: 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️
(Ratings out of 5)

OVERALL: tbh was expecting way more from Noi given the location and team but fell short of expectations. though you can opt for add on's the norma, menu has no carb dishes. as for the enviro, intimate dining w/ two areas - a lounge / wine bar before you enter the main dining area which seats 22

🐟tuna - tuna belly chopped w/ kaluga caviar, nothing outta the ordinary flavor was ok but small portion

🧀🍠flan -wasn't sure if this was a dessert or palette cleanser tbh, cheese flan w/ sweet potato, looks pretty tastes like sea salt caramel

🐠cod - black cod vin jaune xo maitake, tiny portion - thought this would be the main but again just part of the small apps throughout the meal

🥃petit four -whiskey gummy was Bon's fav, others include mochi, mini tart, chocolate
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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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$1200 (Lunch)
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Fusion 日本菜
2022-12-28 275 views
聖誕節同家人試新餐廳，餐廳在四季酒店4樓。裝修好特別，餐廳分開咗兩部份，如果你唔係坐房間嘅話，你就會可以喺唔同嘅地方進食，今次由於我哋多人訂咗間房，所以就冇機會嘗試呢個經驗。食物方面，自稱係意大利菜，但用了很多日本嘅食材，感覺食緊西式日餐。份量的的式式，唔會太飽嘅份量，味道可以。服務就有好多改善嘅地方，例如侍應不知為何，全程黑面，特別是聖誕節，諗住開開心心食餐飯，見到佢個樣就大打折扣。開咗幾支酒，一向的經驗，待酒師給你試酒時會介紹多少少支酒的特性，同你傾兩句，但係今次就只係匆匆將酒倒落個杯度，等你試之後就走咗，完全冇交流。以為由於外面太忙，但出去去洗手間的時間目測，只得2-3枱客人。如果廚師想幫餐廳摘星的話，看來服務是最需要注意的地方。順帶一提，餐廳酒的mark up 感覺比其他餐廳高，開瓶費就要 $900，飲酒嘅朋友就要留意啦。
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聖誕節同家人試新餐廳，餐廳在四季酒店4樓。裝修好特別，餐廳分開咗兩部份，如果你唔係坐房間嘅話，你就會可以喺唔同嘅地方進食，今次由於我哋多人訂咗間房，所以就冇機會嘗試呢個經驗。食物方面，自稱係意大利菜，但用了很多日本嘅食材，感覺食緊西式日餐。份量的的式式，唔會太飽嘅份量，味道可以。
服務就有好多改善嘅地方，例如侍應不知為何，全程黑面，特別是聖誕節，諗住開開心心食餐飯，見到佢個樣就大打折扣。開咗幾支酒，一向的經驗，待酒師給你試酒時會介紹多少少支酒的特性，同你傾兩句，但係今次就只係匆匆將酒倒落個杯度，等你試之後就走咗，完全冇交流。以為由於外面太忙，但出去去洗手間的時間目測，只得2-3枱客人。如果廚師想幫餐廳摘星的話，看來服務是最需要注意的地方。
順帶一提，餐廳酒的mark up 感覺比其他餐廳高，開瓶費就要 $900，飲酒嘅朋友就要留意啦。
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    精緻但吃不飽的一頓午餐
    2022-12-02 768 views
    這間餐廳位於四季酒店內。食物外表十分精緻，味道還可以，只是甜品實在太甜了 ，但是環境優美服務周到。午餐約1200港元一位。如果你主菜想吃牛扒或龍蝦價錢約2000元一位。我認為價錢偏貴，因為今天花了1200港元，我好像沒有吃飽！如果想吃饱的相信需要叫晚餐的套餐朋友说大概3000一位。最奇怪的是：在香港很少餐廳會收取熱水費用，這裏需收80元1瓶瓶裝水費，然後代加熱。所以無論你喝什麼水都是要付錢的，朋友開玩笑说吃完這餐饭後感覺很口渴。我認為這裏是一間一試無妨的餐廳，午餐比晚餐的性價比高但要有半飽的1E1理準備。如果我想吃同類的食物，我較喜歡Roganic,因為味道更好，價钱更優惠，而且菜色比较飽肚,只是環境比不上這裏。
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    這間餐廳位於四季酒店內。食物外表十分精緻，味道還可以，只是甜品實在太甜了 ，但是環境優美服務周到。午餐約1200港元一位。如果你主菜想吃牛扒或龍蝦價錢約2000元一位。我認為價錢偏貴，因為今天花了1200港元，我好像沒有吃飽！如果想吃饱的相信需要叫晚餐的套餐朋友说大概3000一位。
    最奇怪的是：在香港很少餐廳會收取熱水費用，這裏需收80元1瓶瓶裝水費，然後代加熱。所以無論你喝什麼水都是要付錢的，朋友開玩笑说吃完這餐饭後感覺很口渴。
    我認為這裏是一間一試無妨的餐廳，午餐比晚餐的性價比高但要有半飽的1E1理準備。如果我想吃同類的食物，我較喜歡Roganic,因為味道更好，價钱更優惠，而且菜色比较飽肚,只是環境比不上這裏。
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      Date of Visit
      2022-12-02
      Dining Method
      Dine In
      Spending Per Head
      $1200 (Lunch)
      Level4
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      Appealing to all senses
      2022-11-05 3495 views
      Dinner at the new restaurant NOI at Four Seasons hotel, but not really under the Four Seasons. (But they still offered 3 hours complimentary valet parking.) Chef behind NOI is known for hisaward-winning restaurant Amelia in Spain. Since the Hong Kong outpost of Amelia was nothing outstanding, didn’t really have high expectations for NOI. But I felt I should, given the only tasting menu cost $2,800 pp.Restaurant was divided into 2 areas: the lounge and the main dining area. We were led into the l
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      Dinner at the new restaurant NOI at Four Seasons hotel, but not really under the Four Seasons. (But they still offered 3 hours complimentary valet parking.) Chef behind NOI is known for his
      award-winning restaurant Amelia in Spain. Since the Hong Kong outpost of Amelia was nothing outstanding, didn’t really have high expectations for NOI. But I felt I should, given the only tasting menu cost $2,800 pp.
      Restaurant was divided into 2 areas: the lounge and the main dining area. We were led into the lounge where we ordered drinks.
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      Couldn’t be bothered to go through the thickish wine list so went for the $1,280 long pairing: 4 glasses of white; 1 red; 1 sake; 2 dessert wines. Interesting choice of wines.
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      We were next presented with 2 platters containing the ingredients of our meal.
      We also took the trio of appetizers at the lounge, being
      -Japanese shrimp tart
      -Fish tart and
      -Chicken and carrot layered between pieces of thin pastry.
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      We were then ushered into the main dining room. Counter seating 6; with a few tables. 2 private rooms; only one functioning at the moment tho. Normally we would pick the counter but Grumpy had a stressful day at work and preferred to sit comfortably away from all the action.
      Next course: tuna belly tartare topped with Kaluga caviar.
      Another trio, being:
      -Hokkaido scallop
      -Clam with sweet vinegar and
      -Abalone with miso.
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      Dry aged Hamachi in tomato water with roasted kombu, shiso oil and turnip. Everything went well together.
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      Steamed egg in Iberico Pork consommé with king crab, ikura and Matsutake
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      Brioche with olive oil and butter.
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      Scottish blue lobster and pumpkin puree in lemon oil topped with Japanese puff rice. Not normally a fan of lobster but there was no fishy taste at all. Very enjoyable.
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      Dry aged Silver Pomfret in Vin Jaune XO Sauce with green peas, razor clams. Vin jaune is French for "yellow wine", a dessert wine from the region of Jura. Perfect balance of flavors. Texture was excellent too- firm but not chewy.
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      Wagyu Beef topped with white truffle in French vinaigrette. Blop of beetroot paste.
      Spinach was soooooo salty I forgot completely about etiquette and just spat it out. Beef was a bit too fatty for me.
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      Pasta with Red Uni. 20 grams. Perfect serving size.
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      Dessert:
      -Cheese flan with sweet potato
      -Banana IceCream with Rum topped with Oscietra caviar
      -cucumber sorbet
      -petits fours: Yuzu Soy sauce Chocolate; lemon tart; whisky gum; rice cake.
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      In summary: Elaborate dining experience which should not be rushed. Appealing to all senses: loved the decor- ubiquitous display of interesting figures and artsy objects; enjoyed the chef’s playlist (featuring some of my Dad’s favorite songs). Appreciated the Japanese influence throughout the meal. Excellent service. Could see a Star on the way (salty spinach aside).
      Potentially off-putting matters: excessive emailing AND calling to confirm reservation; hot water to be served only by heating up a bottle of mineral water.
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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