60
12
7
Exit F, Central MTR Station/ Exit A2, Hong Kong MTR Station continue reading
Telephone
28254001
Introduction
Pierre is a modern French restaurant that serves intricate and elaborate dishes. The restaurant is owned by Pierre Gagnaire, a chef famous for his artistic and innovative French gastronomy. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2011-12, 2014-2019)
Good For
Romantic Dining
Additional Information
客人不可自帶酒水及蛋糕,可以於酒店購買
Opening Hours
Today
Closed
Mon - Fri
12:00 - 14:30
18:30 - 22:00
Sat
18:30 - 22:00
Sun
Closed
Payment Methods
Visa Master Cash AE UnionPay JCB
Other Info
Online Reservation
Wi-Fi
Alcoholic Drinks
Parking
Phone Reservation
Reward Dining Points
10% Service Charge
About Reward Scheme
Signature Dishes
La Bretagne Le Homard de Trois Facons Le Sirocco
Review (83)
Level3 2019-08-24
1494 views
My wife celebrates my birthday with me in Pierre. We are not big fans of fine dining, but we occasionally dress up and goes for fine dining. Pierre is one of a good experience.We ordered 2 dinner set with 5 course. The 1st course is appetizer, which it is a fish jelly. It gives a fruitful fish taste, which definitely server the purpose. The 2nd course is a fish, which is fired in perfect timing. The 3rd course is the main course. The beef is medium rare and juicy. The 4th course is slices of cheese, but cheese is not my favorite and I think it is too heavy. The last course is the dessert, which is a pier with pudding. It is refresh and out of my imagination that these two ingredients can be mixed continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2019-08-13
972 views
My partner surprised me with a birthday dinner here.The food was amazing and the service was impeccable. I had a fantastic experience and I love the ambiance of the restaurant. The staff was very attentive and the sommelier was very helpful in recommending wines to pair with our food.For the entree:We got the langoustine and while I’m not a big fan of raw shellfish, I was pleasantly surprised by the raw langoustine with yellow mango. The slight sweetness of the mango cut through the usual fishiness of langoustine and added texture to the dish.For the mains:The lobster was cooked perfectly with the texture just right. The lobster bisque was so tasty (we used the remainder of our bread to dip into it!)The Australia ribeye was melt in your mouth and the bone marrow was a nice addition. While the restaurant was a bit pricey, even compared to other 2 Michelin Starred, I think the overall experience made it worth the price! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
The second dish was mainly lobster, and 4 of the 6 pieces had large pieces of shell in them. The response to my complaint was simply “oh I see, do you want more lobster in this case?”, without any apology. When I responded that I would surely take some I did -not- get any more and the next course was served, ignoring the offer.The two main dishes were first fish (which was ok) and then beef (which was very good), but my partner does not eat beef and got a replacement for the second main. The replacement was 99% identical to the fish dish before, which was already nonsense given that the restaurant did not even try to vary or cook something else from their a la carte menu. It was the same sauce as before, the same presentation. The only difference was that it was literally a chunk of fried breaded fish. The fish you get usually in cheap places like ruby Tuesday, or the fish you can buy from the freezer in Wellcome. And it was no different in taste as well - no spices, no herbs were used, it was straight plain. We complained and got a better replacement (some other fish dish from the lunch set).In total, I have never been at a Michelin started fine dining place with such strong flaws in the dishes. It was horrendous to present this for the most expensive tasting menu the restaurant offers. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2019-04-17
2160 views
最好食竟然只係個牛油😍侍應服務態度超級(好)😂所謂的法國菜擺設很(好)這間餐廳法國菜的烹調手法是(神級的)😂進餐前客人的小秘訣:如果客人喜歡吃芝士,落單之前要熟讀自己喜歡的某幾款芝士名稱!因為侍應沒有芝士餐牌,要客人說出芝士名稱,然後侍應才看有沒有這款芝士,才能供給客人!與其他香港本地出名的法國菜餐廳真係(無與倫比)只要能夠降低正常人嘅品評級數,一定很滿意這間酒店的西餐!😂一邊只吃最好味的牛油,一邊欣賞最美的窗外風景,暫時放低尊嚴直至離開餐廳為止,所有一切也是美好的!🤗 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2019-04-02
1938 views
特別的日子,當然要慶祝一下, 在這情況之下,兩口子吃個法餐,又實在是個相當好而又合理的選擇。這次揀的是這家星店。天色明朗,能夠更加享受這裡的美景。單計景色,小弟係幾家法式星店來講,最喜歡的就係這裡,或許不夠金鐘那家店高,但中環對正尖沙嘴的景觀係最維港感覺的。這裡的名物: 63度蛋. 賣相係好特別,面頭放上一塊Bellotta火腿, 63度蛋就在火腿底下,旁邊還有蘆筍同巴馬芝士,而risotto就打成泡沫在碟的底部. Bellotta火腿有鹹香,risotto打成泡沫後黑黑的像芝麻糊, 跟63度蛋一同吃, 味道幾特別。跟馬賽海鮮湯沒分別,只是形式上的不同罷了。上面有不同的海鮮,真係交足功課。不同的是熱湯變成了凍的jelly,味道好濃郁,一口一口的把jelly放入口,真的像在喝海鮮湯. 加上soubrossade雪糕一同吃, 味道幾匹配。有創意, 不俗.是個份量不輕的甜品,有雲尼拿牛奶布甸,lemon Wurtz, Malabar雪糕同買士多啤梨棉花糖,陣容鼎盛。 lemon Wurtz是這裡的招牌,包括魚膠片,糖漿同埋檸檬,味道是酸酸甜甜的. Malabar是法國的出名香口膠,這裡就將Malabar香口膠的味道變成雪糕。另一個甜品更大堆頭,係一式三件的, 包括一個像拿破崙的Millefeuilles brut de coffre, diplomate cream with kirsh, 一杯紅生果marmalade同埋一小球雪糕。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)