Path

Impressed by the food in Ankoma, I found there is another new restaurant, which open last December, using similar idea but featuring Chinese ingredients and ideas, but prepared using contemporary Western techniques. So today we come to Kimberly Road in TST, to visit Path.After going through the gray sliding door it leads to a small space, with a L-shaped counter able to accommodate 8 customers and everyone able to see clearly Chef Tony Mok and his assistant in action. Tony has a fun and pleasant personality, interacting with the customers frequently. It is great to see they have a full house on the day.The dinner tasting menu costs $1,380 per head, and I also go for the Prestige pairing at $1,280. For the first three starters and geoduck, it is paired with Brut Reserve from Bereche & Fils, a nice grower champagne.The first course is Croustade, made with beer. Inside is a Ginger mayonnaise and Tea Smoked Pineapple. Chef Tony explained the idea comes from his background coming from local walled village, and they typically will start a banquet with a young ginger pineapple dish, so he wants us to experience the same combination in this starter.The second course is Choux, stuffed with Salted Egg Shrimp and a Comte cheese cream, then further shaved lots of Comte cheese on top. The filling has a rich taste, with the umami of the shrimp and savoury of salted egg yolk and cheese combining well in harmony. Another nice small bite to start.The third course is the prettiest among the three starters. Featuring a beautiful looking Purple Sweet Potato tartlet, inside are the whipped cream that is infused with Sweet Vinegar, and some pan-seared Foie Gras. On top are some pickled green apple pieces to provide acidity.The fourth course features Japanese Geoduck thinly sliced and served raw, together with equally thinly sliced Cucumber, which has been marinated in miso for ten days. On top are some prized Caviar, with a sauce made from fermented apricot, cucumber juice, and tomato water. Refreshing and the sauce does not mask the delicate flavours of geoduck.The second wine paired is Pelissero Nubiola 2017 Barbaresco. With a ruby hue, it has lots of black and red fruit, plus good nuttiness. The wine is chosen to balance the palate from the rich broth served in the next course.Taking the concept from rice in seafood broth, the fifth course features charcoal grilled Thai Tiger Prawn, then using the heads of the prawn to prepare a rich and delicious broth, to add to Puffed Rice and Thai Omelet, made by deep-frying egg mixture at high temperature to give a fluffy texture. Intense in flavours, would be even better if the broth is searing hot.The third wine paired is Markus Molitor Wehlener Klosterberg 2020 Pinot Blanc from Mosel, with a citrus, aromatic sur lie bouquet, plus ripe fruit and round palate, there is a nice minerality of saline in the finish which is a good match with fish.The sixth course features a local fish, Painted Sweetlips, with the concept coming from the Sichuan preserved mustard green with fish. Chef Tony asks us to have a taste of the fish soup first, before pouring them into the steamed fish fillet as a sauce. With the homemade Fermented Cabbage, its juice is used to season the soup while the cabbage is charcoal grilled. The dish finishes with slices of bean paste pickled Eggplant, with a bit of green shoots as garnish. Very creative to reimagine the traditional Sichuan cuisine in a totally different way.The fourth wine paired is Domaine Georges Vernay Blonde du Seigneur 2018 from Cote-Rotie. The wine has pleasant Syrah varietal characters, with ripe black fruit, peppers, smoky, but not too tannic. Powerful yet refined to match with the quail.The seventh course is Soy Sauce Quail. The quail is first slow cooked in a soy sauce broth, like the traditional Chinese marinade, before charcoal grilling. The sauce, through repeated use to cook with different meat, has infused the quail with complex and great flavours. Apart from the breast, the dish is served with quail leg, and its heart as a specialty. Very tender and juicy. On the side is a Potato hash brown, crispy on the surface after pan-frying with chicken oil. This is my favourite dish in the evening.The fifth wine paired is Chateau-Chalon 2016. The unique Jura wine is made by Savagnin in the vin jaune style, with its traditional bottle shape. Having a lot of similarity with sherry, but more refined and rounded, the nutty flavours are good match with the dandan noodle.The eighth course is Dandan Noodle. Using the Korean Naengmyeon method to prepare the noodle, with some Flower Crab meat, homemade Chili Oil, and ‘typhoon shelter’ crumbs of deep-fried garlic, breadcrumbs, and chilies. Having elements of the namesake noodle but served in a cold noodle fashion, it is a nice staple food to wrap up the meal.The sixth and last wine paired is Markus Molitor Haus Klosterberg Trockenbeerenauslese Riesling 2018. The TBA is intense yet refined, having nice lemon-scent bouquet and ripe stone fruit, very sweet but balanced perfectly with the acidity.The ninth course takes the idea from mango pomelo sago. With a Coconut mousse and Umeshu jelly added to pieces of Mango, pomelo, and sago, it is a refreshing dessert, not too sweet, and able to help cleanse the palate.The final Petits Fours looks like a burnt Madeleine but is in fact charcoal roasted pu’er tea mochi in the shape of a madeleine. Much better than the French pastry in my opinion, it is not too sweet, with fragrant tea aromas and a chewy texture on the bite. A wonderful finish to the meal with great satisfaction.The bill on the night is $4,543. The food is good and innovative, with the sommelier Jean also providing a good pairing in the wines. Chef Tony also shares that apart from HK people they do draw quite a few New Yorkers as the restaurant is spotlighted in their local TimeOut. I hope we continue to see more such restaurants, which showcase the unique combination of cuisine integrating HK’s multi-cultural harmony to the world. continue reading

.今次帶大家走進一間中法Crossover嘅餐廳，呢間Path就位於尖沙咀，呢間Fine Dining餐廳裝修風格簡約，最多只可以坐到8個人。不過呢間小小店舖，竟然可以食到中法Fusion菜式，食物非常高質，係由曾經起多間米芝蓮餐廳任職嘅Chef Tony Mok作為主廚。-Chef Tony Mok曾樓起Amber、Mono、Zen做過，當中Amber相信大家都吾陌生，係香港好有代表性嘅三星米芝蓮餐廳。所以吾好睇呢間餐廳細，但係可以當Bar枱形式，近距離觀賞Chef Tony Mok烹調，真係好似睇緊藝術表演甘，好享受。-今次我食嘅係價值$1,380嘅Tasting Menu，由前菜到甜品，足足有9道菜。-Croustade • Tea Smoked Pineapple • Ginger睇落金黃色，見到就好吸引，食落酸酸甜甜好開胃。-Choux • Salted Egg Shrimp • Comte口感非常豐，外酥內軟，配上咸香嘅蝦肉，超好食。-Fole Gras • Sweet Vinegar • Purple Sweet Potato呢個鵝肝味道同樣出色，鵝肝嘅油脂、甜醋嘅酸、紫薯嘅甜，味道口感都好有層次感。-Isaki • Mikan • Caviar伊佐木好有口感，加上魚子醬，口感更加豐富，賣相亦都好Grand，另外蜜柑嘅酸甜又再令到味道更加提升。-Steamed Egg White • Clams • Nori Oil • Uni花甲勁大隻，而且海膽勁鮮甜，配上泰國嘅海苔油，鮮味十足好Creamy。-Tai • Wide Rice Noodle • Fermented Carrot陳村粉同真鯛呢個組合真係估吾到甘夾，成個賣相勁吸引，味道好啱我口味，有微微嘅辣味，真鯛食落更加鮮味。-Duck • Potato • Strawberry Kosho鴨胸勁過多次碳燒同Rest，中間非常粉嫩，食落好有咬口，一D都吾膩，配上薯仔製成嘅年糕，口感好特別。-Flower Crab • Chili Oil • Dandan Noodle以韓式水冷麵嘅做法製作擔擔麵，加上腰果汁花奶，望落去好Creamy，之後再放上大量炸蒜、花蟹肉同辣椒油，味道有別於一般嘅擔擔麵，食落清新當中帶點辣。再配上個花蟹滿湯，真係好鮮味。-Milk Mochi • Sweet Potato • Ginger • Sesame最後嘅甜品都好有驚喜，牛奶麻薯加上薑汁撞奶，食落吾會太甜，而且口感煙靭。之後仲有個飯後果添，係琵琶果，上面加左少少鹽同胡椒，真係大滿足。- continue reading

新派法式菜crossover中式元素高質fine dinning，年輕主廚Tony將中菜常見用到嘅食材，用西式烹調技術，大膽創新，精緻法式擺盤，完美融合，令人耳目一新。🔄Choux。Salted Egg Shrimp。Comte將中式嘅鹹蛋黃蝦仁菜式做成餡料，放入迷你泡芙中，刨上comte cheese，one bite size appetizer。🔄XO。Scallop。Broccoli將中菜XO醬西蘭花帶子演變，新鮮帶子做他他，搭配自製 XO 醬，西蘭花充滿炭燒香氣，紅蘿蔔片做撻底，口感層次豐富。🔄Saba。Cherry。Daikon鯖魚用一夜乾嘅方法，突出鹹鮮味，車厘子同醋做汁，白蘿蔔絲切成麵條狀，帶點和風，令人印象深刻。🔄Steamed Egg White。Clams。Nori Oil。Uni滑嫩蒸蛋白搭配濃郁海膽汁，花甲鮮甜，泰國海苔油，鮮味滿分。🔄Threadfin。Rice Noodle。 Fermented Carrot and Chilli蒸馬友與陳村粉，搭配自家用紅蘿蔔、辣椒、香茅發酵十日加忌廉做醬汁，展現傳統與創新結合。🔄Flower Crab。Chili oil。Dandan Noodle用韓式水冷麵做法，將經典擔擔麵，加上避風塘炸蒜粒，帶來全新味覺體驗，香辣適中。🔄Milk Mocha。Sweet Potato。Ginger。Sesame甜品部分，用嶄新嘅方法，將薑汁撞奶、牛奶麻糬、薑煮番薯粒，芝麻糖，用全新演繹，滿足又不膩。PATH 不僅用上高品質食材，在味道上創新，更在擺盤上展現了藝術感，欣賞厨師手藝，無論是視覺還是味覺，令人難忘fine dining體驗。Tasting menuDinner $1380pp菜單會因應季節食材而有所調節 continue reading

$1380/位 中法fusion菜💗加入中式元素的法國菜! 精緻又好味🥰/✨Croustade · Tea Smoked Pineapple · Ginger一口size的小果撻酸酸甜甜的菠蘿 帶有啤酒味味道特別 又精緻🍍.✨Choux · Salted Egg Shrimp · Comte迷你泡芙包著爽彈口感的黃金蝦🦐泡芙上濃郁康提起司🧀味道鹹香又豐富.✨Foie Gras · Sweet Vinegar · Purple Sweet Potato提子粒的甜味🍇鵝肝的鮮味 加上紫薯脆片多次層的味道口感 正🥰.✨Isaki · Mikan · Caviar蜜柑果皮和果肉所製的醬汁🍊配上伊佐木片.✨Steamed Egg White · Clams · Nori Oil · UniCreamy滑嫩蒸水蛋加新鮮花甲 鮮甜海膽🌊鹹香海苔酒特別又和諧的鮮味配搭😍 正 推薦.✨Tai · Wide Rice Noodle · Fermented Carrot辣味醬汁鹹鮮蒸真鯛魚塊 保留魚肉鮮嫩🐟魚香味濃郁.✨Duck · Potato · Persimmon Kosho整塊鴨進行烹調🦆鴨味香膻 口感煙煙韌韌.✨Flower Crab · Chili Oil · Dandan Noodle韓式的擔擔麵🍝配上腰果醬汁和自製辣椒油再加上花蟹和炸蒜麵包糠 味道和口感都很豐富 正👍.✨Coconut · Mango · Umeshu 特色楊枝甘露🍧椰子慕思 梅酒啫喱 西柚汁加上芒果西米露🥭.✨炭燒mochi外表像是瑪德蓮的燒麻糬🔥外層像餅乾般香脆 內裏麻糬煙煙韌韌 有驚喜🤩/ continue reading

五一長假期我決定留港消費！！！意外發現左呢間中法fusion 菜✨每位$1380試齊晒9道菜🥳每道都令我深深感受到大廚Tony嘅用心設計，融合法式同中式嘅材料同埋烹調方式，而成嘅美味佳餚。頭三款小食都非常開胃🤤我最中意係啤酒脆杯 - Tony本身係圍村人，將九大簋嘅元素加入，第一道菜就配上菠蘿，微微酸非常開胃另一款小食由泡芙夾住咸蛋黃蝦，再灑上一層芝士雨🧀咸香拿捏得剛剛好最後一款小食更有驚喜😳外表睇唔出係有鵝肝，但係充滿油脂香，而且同甜醋勁夾，層次感十足！伊佐木刺身非常新鮮，鋪滿魚子醬同金箔後更加吸睛👀同蜜柑製嘅醬汁撈埋一齊食，感覺好清新之後係一道非常暖胃嘅菜式 - 蒸蛋白（豪華版🤣）材料有花甲、海膽，真係好鮮甜，海苔油就令香氣更突出墊於陳村粉上嘅馬友亦冇令我哋失望，嫩滑之餘，微辣嘅調味亦都令我越食越上癮而我最最最最最喜愛嘅就係主食 - 鴨胸💯經過大廚Tony反覆地慢煮及煎香，肉質真係超粉嫩；特製嘅士多啤梨辣醬亦都好溫和，同時亦都幾解膩馬鈴薯口感超好，感覺就似薯餅咁呀🤣差不多尾聲，Tony再獻上擔擔麵 - 用水冷麵嘅方式捲起素麵，非常用心～甜品十分精緻 -用西米、芒果、柚，配搭椰子慕絲、梅酒啫喱、青檸皮重新演繹本地經典嘅楊枝甘露👏🏻👏🏻👏🏻一啖生果一啖慕絲咁食，真係驚艷了我的味蕾🤌🏻後來先知道原來Tony 曾經係世界各地唔同嘅米芝蓮餐廳工作過，難怪每一道菜咁有心思咁高質🫰🏻 continue reading