Exit F, Central MTR Station/ Exit A2, Hong Kong MTR Station continue reading
Pierre is a modern French restaurant that serves intricate and elaborate dishes. The restaurant is owned by Pierre Gagnaire, a chef famous for his artisitc and innovative French gastronomy. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2011-12, 2014-2018)
Good For
Romantic Dining
Additional Information
Opening Hours
Payment Method
Visa Master AE Cash UnionPay JCB
Other Info
Alcoholic Drinks
Phone Reservation
10% Service Charge
Signature Dishes
La Bretagne Le Homard de Trois Facons Le Sirocco
Review (66)
Level4 2017-11-25
今天慶祝生日,honey 特意挑選左間米芝蓮的二星餐廳同我食午餐。尤記得上次到訪有著不錯的體驗,唔知今次如何呢?餐廳位於文華酒店的廿五樓,居高臨下,維港景色盡入眼簾。而餐廳的裝潢高貴而有格調,一貫的國際五星格局。餐點有executive lunch$538-598, white truffle lunch$3500 / head, and tasting menu$1380-1998/head, 乍看散點的appetizer 也最少要$780, 我們決定吃executive lunch 比較抵食。Welcome snack:賣相精緻,有三款小食. 那炸波波有杏仁脆片同甜甜的南瓜味;那薄餅片好Crispy 帶有紫薯的甜味; 而那香葉上的jelly, 帶草本味道同甘甘地的苦味,百感交集.麵包有三款,每一款水準很高,熱哄哄的,外脆內軟,最讚那牛油,真的很滑很香很濃的牛油味。不是許多餐廳提供這麼高質的牛油。怕肥的我也不停在塗牛油,還是豁出去吧!Pierre four soup, roasted figs with juniper and port wine嘩啦! 這個湯應是必點之物!豐沃的鵝肝變成湯品,質地好smooth 又creamy ,仲好rich. 湯的稠度適中,唔會太稠太膩口,十分順喉。鵝肝的味道極之濃又極之甘香,加埋湯中的無花果那一點點的果味,平衡左鵝肝的膩,這是超正的極緻味道,真的太好味了。必點! Pickled mackerel, potato mousseline, grey shrimps, green shiso 醃漬過鯖魚味道淸新,加埋蝦肉同薯蓉,味道清淸地,魚同蝦的質地都是爽爽的,整道菜味道唔太突出。 Grilled beef entrecôte heart- bilou potatoes, bone marrow, snow peas, Parmesan cheese and voiline sauce超正牛肉眼扒!牛扒煎到五成熟,外焦內軟,輕輕一切,牛扒內𥚃十分嫩紅,肉質嫩而juicy。牛扒面牛骨髓的脂香,溶入肉味濃郁的肉眼扒中,牛扒的肉汁加上牛脂,再加上那味道鮮美的醬汁,牛的味道更為立體更為豐富,這實在太好吃了!比近曰吃的一月只殺三十隻的尾崎和牛更好食,這就是烹調的威力吧!Aigullette of col vert duck-red cabbage and plum marmalade, caramelized salsify, gaufrettes potatoes 這鴨雖然嫩, 味道唔錯, 但質地只是軟軟的,沒有slow cook 再pan fried 那種豐富的口感, 鴨肉雖稔, 略嫌欠甘香同唔夠juicy,沾上plum 的醬,酸酸甜甜的,同脆脆的薯片,味道幾okLemongrass jelly, exotic fruits , grapefruit sorbet, yoghurt ice cream 這甜品就像一堆雲坐在玻璃圓碟上,看來大堆頭,但彷佛在吃空氣般的輕。酸酸的sorbet加上清甜的水果、lemongrass 啫喱,味道十分清新,吃罷口中仍留著清香的檸檬味,感覺零負擔,不錯!Crunchy puff pastry, hazelnut cream, caramelised pear, yoghurt ice cream這酥皮栗子卷味道濃郁,酥皮十分鬆脆,加上滑滑栗子cream, 再配合酸酸甜甜的糖漬梨 同清新的乳酪雪糕,是十分豐富的味覺同質感體驗. 栗子酥皮的濃在乳酪雪糕的映襯下,沒有甜膩的感覺,變得平易近人,不錯!整個午餐由頭盤到甜品都令人十分滿意,無論食物水準、服務到環境都令人目不暇給,我會rank 佢top three French restaurant in town. 推介! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-12-13
The last time I visited this restaurant was almost 10 years ago. A few weeks ago when I thought about where to have a nice business lunch I decided to go for either something new or something that I haven't tried for a long time. As usual, the Mandarin Oriental stuff are well trained and very polite. The lunch menu and simple and easy to understand. Started off with some amuse bouche. I was never a big fan of having sweet appetitzers I think it's rather unappetizing but yes that could just be a matter of taste. I ordered a two course lunch. There weren't much selection on the variety of bread, only 3 kinds and honestly none of them were special nor anywhere near fine. My first course was a grilled squid with black rice, it was okay but again not great. Main course was a duck with res cabbage. Very mediocre quality. The chips on top of it were also not too interesting. Overall speaking I don't understand why this restaurant is still here after so many years. The portions were pretty small as well so you need to eat 2-3 pieces of bread in order to be full when you ordered a lunch for 2. Somehow the restaurants under Mandarin group has gotten some serious problems over recent years starting from causette to amber and Pierre. This is indeed a little worrying. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2016-12-31
服务员有会中文的年轻人,态度很不错,原本以为去高档餐厅会有点拘束,却完全没有这个感觉了。帮我们选的红酒也很搭配食物!耐心的讲解,亲切的笑容!餐具之美,之有品味。摆盘之美,看照片自己体会! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2016-07-23
一轉眼我哋認識左多年,慶祝多年嘅友誼今次選去文華東方嘅法國餐廳,適逢le French May, 我哋就order 左French May tasting menu通常高級酒店都會送餐前小食這酒店當然也不例外,特色在於照片上右邊,這一片葉子上的魚沒什麼特別,但葉子生長于養殖生蠔的地方,所以蠔味濃郁,好神奇。老實講其他菜式普普通通。我記得嘅就係到最後嗰一粒朱古力了,好好味 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
In roughly thirty six hours I head off to Paris for a Gastronomy tour of arguably the home of modern cuisine. To say I'm excited is an understatement.I've been dining out at quite a few French fine dining restaurants of late, really getting myself psyched for the real deal in Paris. I did have a cunning plan to go on a short hiatus from French food in the month leading up to our Paris trip, mainly so I didn't overdo a good thing. It didn't work out so well though, barely a week into my self imposed ban, I found myself booked into Pierre at the Mandarin Oriental.I like to tell myself that it was because I was having lunch with a mate from the UK that I needed to go somewhere special. I also told myself that since I'd made a booking for Pierre Gagnaire in Paris, and surely I needed to have dined in the Hong Kong outlet before sampling the French maestro's own cooking. In reality, I'm just a sucker for French cuisine and any reason seemed like a great idea a the time.Located on the 25th floor of the luxurious Mandarin Oriental Hotel, Pierre is one of the dozen or so two Michelin Starred restaurants in Hong Kong. Pierre Gagnair is a culinary genius who needs little introduction in the world of modern French cooking and his Asian outlet is fronted by Gagnaire protégé, Jean Denis Le Bras. At just 39 years of age, Chef Jean Denis was the perfect choice to lead the Pierre team in Hong Kong, accumulating an impressive amount of experience in his native home before spending time honing his skills in London.In a perfect world, I'd have preferred to have visited Pierre for dinner, but my buddy from London was only in town for a short time and we had just enough time to squeeze in a decent lunch. After making our way to the 25th floor of the Mandarin Oriental, we were led through the plush interior of Pierre to our seats, which had spectacular views of the Hong Kong skyline. There was quite a modern feel to the dining room, the low and lazy chairs were almost as comfortable as lounge chairs and, while quite a formal setting, felt quite relaxing on a Friday afternoon.As relaxed as we felt, there was still a little stiffness from our wait staff, a formality that only partially felt right in the setting. Our menus were presented with a flourish and we stopped our joking around for a few moments while we contemplated our lunch. We'd decided to go with the Express Lunch menu, which it had to be said was very well priced for a two Michelin starred restaurant. With many delectable looking items on offer, we compared our possible selections and it was at this point that I was slightly berated for an item that had caught my eye.I'm a big fan of foie gras, and mentioning to Johnzo that I was likely to order the foie gras on the menu, only to be given a lecture about how the delicacy is created. I won't go into details now, suffice to say it's pretty ugly when you get right down to it. So, I'd agreed to alter my choice of second course, just to appease my dining buddy. This is an important and funny point, which I'll get into a little bit later.Shortly after placing our orders, our waiter was back with the offer of freshly baked and crusty mini baguettes, along with a nob of specially imported salted French butter. The crusty bread was joined by a tasty amuse bouche of gin meringue topped with a cucumber slice, which was totally ignored by Johnzo, allowing me to snaffle up both portions.Given we were partaking in the Express lunch menu, true to form, our meal was prepared and delivered with military precision and pace. Our first course was the marinated mackerel with grilled octopus, brown shrimp jelly, shizo paste and a butter milk and lime granita. I quite liked the plating of the dish, which was contemporary messy where everything was carefully placed to appear rustic. The dish itself divided the table, with Johnzo not particularly liking the dish, with the brown shrimp jelly being a little overpowering. Being a little more accustomed to Asian flavours, I did't mind so much. I thought the mackerel was lovely, fresh and a little fatty, it was the star on the plate. I was a little disappointed with the octopus though, which looked and tasted much more like calamari to me. When eating octopus, I want to see the tentacles and feel the texture!We went in different directions for our second course. I'd ordered the poached organic egg, 'Hervé This', leek fondu, Bordelaise sauce and shaved mimolette cheese. I'd been quite looking forward to the dish, but in what can only be described as the ultimate irony, I agreed to swap dishes with Johnzo, who'd accidentally ordered the foie gras soup! After giving me so much grief about the way foie gras was created and prepared, he'd misread the menu and ordered the very dish I was looking at! I never did get to taste the slow cooked egg, but Johnzo said it was pretty tasty!My second course ended up being the foie gras soup with amontillado, gambas and grapefruit. Initially presented with the bright orange of the prawns sitting on a bed of stewed onion, the foie gras soup was poured at the table. The light and bubbly soup looked quite lovely as it was poured, but upon tasting, wasn't the rich and creamy texture and flavour that I'd been expecting. I love the flavour of roasted or grilled foie gras, which is creamy and sweet, but the soup had a harsh flavour that sat uncomfortably at the back of my palate, it certainly wasn't rich and creamy. The prawns were beautifully cooked and the stewed onion was actually quite nice against the bark of the foie gras soup. I'd have loved the dish if that foie gras had been creamy...I think Johnzo got the best of mains with his selection of grilled heart of rib-eye, served with roquefort sauce and sweet potato croquette. The beautifully presented beef was perfectly cooked, and the wonderful colour of the sauce was the perfect accompaniment for the very strong beef flavour. The croquette was lovely and golden, matching the colour of the roquefort sauce nicely. For Johnzo, the meal had started off slowly but had finished off on a high with simple and delightful flavours.There was nothing inherently wrong with my dish, the flavours from the scallops with zezette broth with Paris mushroom and mange-tout, were really quite nice. My main problem came from the presentation, with the beautiful scallops being quartered on the plate. Call me a traditionalist here, but I like my scallops served whole with that beautiful caramelisation driving the rich sweet flavour of the scallops. The star of the dish was the zezette broth, which is a concoction made from herbs and coconut milk, I sure would have loved a lot more of the broth in the dish.It was time for dessert and Johnzo decided that he'd had enough, so it was left to me to finish off the meal. I was super happy with my choice of 'Paley Cuimet; mulberry velvety' an interesting sounding dessert that was incredibly pretty on the plate. To this day, I still don't really know what the dessert was, but there was a creamy parfait like cream sitting on a biscuit base, surrounded by a very tart mulberry sauce and sorbet. It was essential to mix the sauce and sorbet with the creamy substance, the sweetness balancing out the tartness, but once you got the balance right, it was delicious.I'm always a little worried when I go to a Michelin starred restaurant for lunch, especially when you're getting a cut priced version of the main menu. I forever ask myself if the meal will be the same quality as the full priced dinner version. There is a part of me that want's to believe that there should be no difference in the food coming out of the kitchen, but another more practical part of me that would be disappointed if the food quality was the same at quarter the price!Did I love our meal at Pierre? Not particularly, but I didn't dislike it either. It was serviceable and for the price, there were no complaints at all. But therein lies the problem. If I'd received the same meal at the regular pricing, I would have been very disappointed and felt just a little ripped off. I will go back to Pierre for a dinner with the girl, I'm really keen to be blown away and I'm hoping that a dinner at Pierre will be substantially better than lunch. In the meantime, I'm booked in for dinner at the three Michelin starred Pierre Gagnaire in a few days time in Paris - my excitement has not at all been diminished by lunch experience - after all, I knew what I was getting myself into.@FoodMeUpScottyWe were given a couple of chocolate tarts as a pre dessert - beautiful pastry and very chocolaty continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)