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Restaurant: Rech by Alain Ducasse
Offer: Have you thought of earning HKD1 = 1 mile through dining?
Mondays: HKD1 = 1 mile, Tuesday - Sunday: HKD2 = 1 mile! (Present QR code in Asia Miles App when you pay your bill) T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Asia Miles cannot be earned on certain promotional menus during festive seasons. Please check with staff in partner restaurants in advance.
  • Bonus Miles will be credited to the members' account within 4-8 weeks after dine-in date.
Other Asia Miles terms & conditions apply
Telephone
23132323
Introduction
This restaurant from Paris is operated by renowned celebrity chef Alain Ducasse and it is the first overseas branch. It serves jet-fresh seafood from France, such as oysters and fish. Dishes are both delicate in taste and presentation. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2018)
Opening Hours
Today
18:00 - 23:00
Mon - Fri
18:00 - 23:00
Sat - Sun
12:00 - 14:30
18:00 - 23:00
Payment Method
Visa Master Cash AE UnionPay JCB
Number of Seats
72
Other Info
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine
Cake-cutting Details
Parking Details
Phone Reservation
Delivery
10% Service Charge
Offers
Restaurant: Rech by Alain Ducasse
Offer: Have you thought of earning HKD1 = 1 mile through dining?
Mondays: HKD1 = 1 mile, Tuesday - Sunday: HKD2 = 1 mile! (Present QR code in Asia Miles App when you pay your bill) T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Asia Miles cannot be earned on certain promotional menus during festive seasons. Please check with staff in partner restaurants in advance.
  • Bonus Miles will be credited to the members' account within 4-8 weeks after dine-in date.
Other Asia Miles terms & conditions apply
Signature Dishes
Fresh oysters from France ‘Club’ crab and mango Wild cod aïoli Pan-seared large sole with half-salted butter Mr Rech
Review (40)
Level8 2019-03-10
159 views
去年八月「RUSH TO RECH」的體驗,促成了一個好舒服的周末。 雪白的桌布、靜悄悄的「鴨靈號」和香草牛油醬正在等候我們,一個好舒服周末不就是 Rech by Alain Ducasse。 Weekend Lunch At Rech(HK$588)包含頭盤、主菜、芝士和甜品,還有幽美的海景相伴,不過 Alain Ducasse 的香檳則不包括在內! Cheers for Our Cozy Weekend! TO START - Shellfish and Crustaceans 未開始頭盤前, Weekend Lunch At Rech 原來還有一道海鮮拼盤。 為確保質量,「Rech」大部份的海鮮來自法國指定的供應商,面前的 Fine De Claire 法國生蠔、螺、凍蝦和蜆,每一口的海洋鮮味,足以令我冷落了香蒜蛋黃醬。 深啡的麵包專為品嚐生蠔後,清除口腔的複雜味道而設,連細節也安排得一絲不苟! 侍應將麵包盛在來自法國海岸的石頭上,還配上鯉魚狀的紅海苔牛油,我們已準備好迎接頭盤了! STARTER -Chestnut Volute · Light Whipped Cream 頭盤共有三個選擇,我挑了栗子忌廉湯。 栗子忌廉湯湯感厚稠幼滑,初入口時味道清甜,隨後栗子香氣漸漸浮現,且變得濃郁,猶如啖著一粒香滑甜美的栗子般,清純可口! STARTER - Grilled Octopus and Tiny Potato Salad 友人的頭盤選擇是烤八爪魚小馬鈴薯沙律。 烤八爪魚小馬鈴薯沙律以爽口的沙律菜伴之,令口感層次格外分明,更運用了不少香料點綴,不僅引出八爪魚的鮮味,令整體口味來得更加跳脫!特別一提,馬鈴薯香軟粉嫩,好吃得很! Main Course - Our Bouillabaisse Rossini Beef Fillet · Fluffy Potato Crisps(Additional HK$198/Person) 來到精彩的主菜,我們決定不分您我,共同分享美味! 海鮮是「Rech」不可或缺的重要元素,馬賽魚湯絕對是最好的選擇!一次過品嚐多款海鮮滋味之餘,還有濃甜的魚湯,精彩! 侍應為煎牛柳伴鴨肝注入醬汁。 鴨肝馥香、入口溶化,配合軟腍的牛柳,我不敢說是完美,但亦已相距不遠了! 加上這難度甚高的炸馬鈴薯泡芙,相信完美在望! 如果說炸馬鈴薯泡芙是薯條的替身,我會認為它是馬鈴薯的高貴化身,事關要從一個馬鈴薯切出每塊 2mm 的薯片,還得將薯片在滾油中成功炸至泡芙的模樣,入口清脆利落,薯味香濃,每一個馬鈴薯泡芙背後也穩藏著大師級的手藝,不是高貴的化身麼? CHEESE - Our Famous Camembert 上次也提過 「Rech」金文畢芝士的誘惑,周末再一次回味! 待應溫馨提示,如果怕羶,可切去芝士皮層而享用芝心!其實一點也不覺羶,反而香軟的口質以爽脆的沙律菜和薄脆共嚐,十分美妙與合拍! DESSERTS BY THOMAS MOULIN - Chocolate Souffle 來到甜品環節,友人第一時間挑選了朱古力梳芙厘!甜品也離不開海洋,海鹽的份量剛好,不管是軟綿或是留心狀態的朱古力,味道也瞬即被提升! DESSERTS BY THOMAS MOULIN - Your Choice of Paris-Parisienne 充滿歡樂兼讓人眼前一亮的自選法式甜品。 Vanilla Millefeuille Hazelnut Composition Citrus Tart 除了香草千層酥和榛子蛋糕,我們另加 HK$50,多要了一件柑橘撻,當中還有雜果芝士蛋糕和開心果泡芙供選擇! 香草千層酥的酥皮非常出色,獨特的酥香與脆口,往往叫人念念不忘!榛子蛋糕帶有柔滑與濃香的榛子醬,味蕾完全被榛子所佔據!而柑橘撻的清新怡人的酸甜,正好帶來了平衡! 「Rech」新鮮焗製的貝殻餅,是友人唯一愛吃的貝殻餅,而我則認為這是「Rech」向客人表達一種不可取替的心意! 在 「Rech」的周末,仿佛將時間停頓了,不知不覺已渡過舒暢的四小時! 您的周末又如何? continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2019-02-08
1299 views
早前看到一塊石頭吸引了我,有不少酒店餐廳以海鮮為主題,但都係好表面用龍蝦、蟹或生蠔作招來,這裡是從裡到外都以海洋為主的,而且非常有意思的,讓你看得到,感受得到。環境以白色為主,喜歡不規則燈飾的設計,sofa椅也有不同形狀,仲有大大的海景在你面前,十分開揚舒適。 Weekend lunch $588,有starter, main course, cheese & dessert,恒生咭有8折優惠。先上紫菜薄脆片,插在白色的圓石上,配綠色的pesto 醬,好特別的開埸。To start,貝類·海鮮,有Fine de Claire oyster、蜆、螺、蝦,兩人份的seafood platter十分新鮮,喜歡用黑色石仔來襯托,不是用一般的冰,極有創意,視覺非常滿足。日本昆布紫菜做的法包,warm bread 外脆內軟。海藻檸檬鹹牛油用魚形來present 很有心思,不是單純普通的牛油,味道更多層次。刀子用小石托也很creative。Starter香烤八爪魚·小馬鈴薯沙律,grilled octopus又香又彈牙,薯仔、radish、沙律菜,也十分美味。蟹·香芒,用三角形的toast和crab meat叠起,plating有特色。要先打碎toast跟其他食材混合食,蟹味濃郁,口感豐富,配mango食,味道很refreshing。Main course 鱈魚·香蒜蛋黃醬,雪白的wild cod肉質Q彈扎實且細緻,配上其他海鮮有蜆、魚仔、螺、蝦子,蔬菜有橄欖、蘿蔔、雅枝竹、蛋,這裡都是吃食物的原味和鮮味。用上藍色的碟,色彩繽紛的食材有如大海上的寶藏。馬賽魚湯分開湯上,店員為你加湯入碟內,食材有蝦、魚、青口、橄欖、雅枝竹、蕃薯、紅椒、沙律醬toast,種類豐富,雖然湯份量不多,但海鮮味十足,要好好品嚐。把Camembert 放在dessert前,幾特別,其他酒店好少有。芝士是現場切的,是我喜歡的軟芝士。Toast 包得好有美感。新鮮沙律菜好crunchy,可以refresh下味蕾。Desserts by Thomas Moulin雜果蛋白脆餅有passion fruit 口味的sorbet,加幾片脆脆的meringue和芒果汁,果味好清新。首先是看到別的客人點了這個Crepes Suzette,就很想試試看。店員即席表演橙酒煮班戟,燃起火焰,十分精彩,好味度立即加分!這個crepes是軟身的,加了橙酒,味道變得很特別,不會太甜,很滿足。唯賣相可以再加多少少橙皮絲或其他topping,令到plating更豐富。Petit four 唔係一般的朱古力,而係Madeleine,從焗盤上夾出來,新鮮焗的樣子,外面少少脆,入面相當軟熟,蛋糕味濃郁。生日大驚喜,以為只是普通的在甜點碟邊寫Happy Birthday,原來係一個chocolate mousse cake,感謝店家這麼大方,還有名字也寫在銀色面的朱古力片上,既有格調,也非常貼心。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
間唔中都要食下好西既,今日友人就book 左呢間位於intercontinental 既餐廳Book得呢度當然係為左個海景啦!友人book 左六點,預左d 時間食完個晚飯之後可以去海港城行下消化呢間餐廳就當然算係fine dining 個種啦,但係可惜呢佢d service 同埋用餐體驗都絕對唔係fine dining 個款,只係純粹貴價餐廳一間友人BOOK左六點啦,我地去度餐廳門口一個waiter 都無,無人greet 我地⋯⋯我地都有個疑問:係唔係餐廳未開呢?但係明明可以BOOK 六點⋯⋯所以我地就行入左個長廊諗住揾職員,望下個餐廳都已經有少量既客人係入面坐緊,即係餐廳已經開左啦?離遠有個職員望到我地,但係佢都決定繼續忙緊佢忙緊既野,無理到我地,我同友人都有d 無所適從企多左陣,我地終於揾到個職員可以俾我地問啦,佢帶返我地出去reception check 我地既booking都未開始用餐,呢d 咁小既動作其實都已經令我有少少失望。好啦入去用餐啦,我地被安排坐左入去最遠既一張檯,望到既view 係咁既~香港既維港真係望幾多次都唔會厭咁坐低就叫左枝水慢慢飲一路睇menu 啦因為餐廳既環境都比較昏暗,所以d 相既質素都唔是太好。我影既相比現場環境已經光好多架啦!呢間餐廳係行地中海風格定唔知北歐風格,用d 石頭黎放刀,個碟仔又係細細個無碟邊個種,幾特別本來諗住用個HSBC優惠食個3 course menu,但係因為我俾能個價值$1900 既seafood tower 吸引左,所以放棄左個3 course menu呢個就係我放棄左既3 course menu (不過我後來是後悔的)呢個係每檯都會有既小食,係d 沾有海苔粉既薄脆加d 青醬我打青醬唔係等於PESTO咁解,係個醬用左唔同既香葉加olive oil 攪成個人黎講我就唔喜歡食,所以我同友人各食左一塊就叫職員拎走order 後就上牛油啦,呢件牛油應該係鯉魚黎既,西餐入面有d 中式元素但係我個人感覺就有少少九唔搭八,因為成間餐廳無論係食物定裝潢都無中式元素,做乜件牛油要整到過年d 年糕咁⋯⋯呢件牛油當然唔只係一件牛油,而係mix 左其實香料入去,雖然職員有介紹,但係我金魚記憶已經唔記得左我記得職員話好似有香茅,但係我淨係食到有dd 酸味,lemongrass 呢d 咁濃味既野我真係食唔到同埋舊牛油食落都無乜特別,真係牛油咁既味呢個係餐湯???其實我唔知應唔應該叫佢係湯,因為佢係in foam,加左d 黑松露,有d 切左粒既薯仔??定係好似椰菜花莖咁既粒粒,好味檯上面有舊石頭,我同友人一直都談論緊到底呢個係乜野既裝飾黎,佢既用途我地兩個都真係估唔到,原來係要黎放麵包架其實真係幾有趣呀用包當碟,但係點解要咁做呢?因為個石頭又唔算好平,所以侍應放個包都放左幾次先成功放到我地搣完個包之後放上去都要放左幾次先成功無跌-__-食左兩個包之後,萬眾奇待既seafood tower 終於黎啦!從兩個角度看seafood tower,有一打蠔(重點!!)同埋一d 從未食過既海鮮後悔無影到seafood tower 既menu,因為原來openrice 未有依輪既dinner menu食呢個seafood tower 前先講下個tower 配咩sauce,係有點下層蠔既紅酒sauce 同埋for all seafood 既蛋黃醬?個醬exactly 係咩名我唔記得左,但佢係一個creamy 既醬黎,甚至有d 粉粉地既質感。我覺得呢個醬for 熱食多過for 凍食既海鮮囉我連呢個tower 上面有咩蠔都唔記得左了,淨係記得belon oyster 真係好好食!新觧就基本啦,d 蠔帶有甜味同甘味,食完個口係有回甘架雖然我鐘意食蠔,但真係無特別研究,淨係鐘意食細蠔同爽口食完belon 之後就明白點解呢個蠔種咁出名同埋咁多人鐘意啦其實seafood tower 既海鮮都係食新鮮,因為無乜特別既烹調技巧呀,但係呢個tower 都有好多野值得講首先就係一d 我無見過海鮮啦,分別係挪威海螯蝦langoustine、海螺periwinkles同grey shrimps大家唔知係乜野都可以google 下,因為langoustine 係一種有大蝦鉗既既蝦,淺粉紅色既periwinkles 係一種好細既螺,得指甲咁大粒,要用針挑出黎食grey shrimps 係一種好細好細既蝦,得手指頭咁大隻,但係蝦咪好濃郁講下呢三種海鮮先,langoustine 係要負評,因為d 蝦梅既餐廳都可以上菜,四隻蝦有一隻係梅到個蝦身斷左三截呢隻蝦殻好硬,真係好似龍蝦咁要用毛巾㩒住黎剝殻先唔會整傷手。搞一大輪食呢隻蝦,但係呢隻蝦係完全無味既,蝦既味無、海水味無。因為唔好味,拆佢殻又難,加上d 蝦肉梅,所以食左兩隻就算。periwinkles 既螺味其實係濃縮版既翡翠螺,我大鄉里第一次用枝針挑d 肉出黎食,真係幾過癮d 螺餐廳俾左好多我地,我地都食唔曬⋯⋯grey shrimp 雖然細細隻但係d 味好濃郁,個味鮮過平時食個d 粉紅蝦至於另外其他麵包蟹、翡翠螺、粉紅色同蜆都係普羅大眾成日食既野,大家都知味道係點,正正常常無臭無梅就收貨。本身都諗住叫多個course 食,但係真係太飽了!個tower 我地都食唔曬,除左d 蠔,其他野都係半食半掉而且海鮮呢食黎食去都係個d 味,口淡淡咁都唔想再食野了最後每位在座既客人都會有一舊瑪德蓮貝殼蛋糕我同同行友人一致認為舊蛋糕係全晚最好食既野!焗完出黎暖粒粒,散發住香氣,個表皮仲要有少少脆俾完錢之後有職員送給我地出門,仲俾左兩包朱古力我地做禮物呢個朱古力係dark 黎,我諗大概75%黎,唔甜但係有朱古力既甘同香,唔苦架! 呢間餐廳既食物好唔好我未能作準,因為我叫既係seafood tower,都無乜烹調既技巧,所以我comment 既只係餐廳既service作為一間貴價既餐廳,佢既service 係唔合格既,無greeting 無人埋黎問下對菜色滿唔滿意,無解釋d 菜色(淨係講咩名囉),餐廳員工唔夠揾個staff 黎落單賣單都好困難。成個用餐體驗真係好差個seafood tower 我都唔建議大家叫黎食,想食蠔就叫蠔食,唔係為左食蠔既不如拎呢千九蚊(加埋一都過二千)食自助餐好過,又有龍蝦又有蟹腳 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
I have gained so much weight ever since I started blogging!! Hence, I am trying to eat earlier and finish dinner before 9pm. This 1-Michelin star restaurant is featuring a menu called “Rush to Rech”, the 3-course menu is infused with various ingredients from the sea. It is only available from 6 – 8pm (last order: 6:45) and 10 – 11pm, also the price is rather affordable and service is friendly.Before enjoying the dishes, you should definitely look around at the interior – there is lots of meaning behind the rocks and plates. For instance, the rock on the tables are not just “any rock”, they are sedimentary rocks imported from southern France. The staff said there was like 800KG of rocks shipped from France to Hong Kong!! I am truly impressed by all these tiny little details and I can tell they will be THAT DELICATE to the food as well.If you are worrying that the 3-course menu can’t fill you up, don’t worry. There is bread and starters before getting down to the main course. The tree bark looking crisps are the Kombu crackers and its served along with green herb sauce. They are really crispy and they carry a light seaweed flavour. They taste even better with the minty, refreshing herb sauce.Another type of bread was served to us, rye bread with carp (a Chinese fish) shaped butter. It is sort of an “East meets West” style, considering carp symbolizes fortune and wealth in Chinese culture. In order to present the pattern of the carp, the restaurant added red seaweed to the butter. You can’t taste much of the seaweed flavour, nevertheless it will bring a slightly crispy texture to the butter and it works well with the bread.Afterward, a small starter (that’s not included in the menu) arrived at the table, the staff let us taste and guess what it was. The first ingredient wasn’t hard to guess, mashed potato for sure. We basically gave up guessing the second ingredient and just kept eating. Turns out it was mashed potato mixed with cod fish, the texture and flavour were absolutely pleasant.Finally, here we are for the 3 course menu. There are two appetizers to choose from, one is 3 Fines de Claire de Marennes Oleron n 3 and another one is ‘Club’ Crab and Mango. Since there are few of us, we can order both and try them at once.I gotta say this place is CRAZY FASCINATED with rocks LOL!! There are couple pieces of rock to highlight the fresh oysters, so the diners can imagine the environment of the oyster’s origin. I like the natural oyster flavour, therefore I have added few drops of the lemon juice only. The acidic lemon juice can lead out the freshness taste and the texture is excellent.As for the ‘Club’ Crab and Mango, you will need to break the crisps and then stir with crab meat and mango before eat. This combination is FABULOUS, fresh crab meat with sour mango and crunchy crisp, flavourful and appealing.I am happy with all the dishes by far, nonetheless my stomach isn’t satisfied of courses. And now is the most important part, main courses!!!First is this Cookpot of Small Spelt, Squid and Sesame Seeds, the presentation is rather interesting, as the squid has been cut like a daisy. Mix the white cream sauce, squid and the small spelts gently with a spoon. Its texture is incredible and quite addictive, the small spelts is similar to pearl barley and the squid is al dente. I think this is the dish that you can only find in here and it is oddly delicious!Second is the simple looking of Wild Cod Aioli, the ocean blue plate makes a contrast with the white cod fillet. Beside the snowy white fish, there are boiled egg, sea nail, calms, shrimp and some veggies to colorize the dish. The cod is cooked perfectly, it is mild and tender. And you cannot miss out the sea nail, it gets a sweet taste with an al dente texture, truly pleasant.Beside than the “Rush to Rech”, we are indulging to their new signature dish – Bouillabaisse as well. It is a classic cuisine from south of France, the executive chef has made use with some fresh seafood ingredients such as John dory, spiny lobster, monkfish, mussels and red mullet. Its colourful presentation is stunning, we all just take out our phone and snap it. The server help us to divide it evenly into two portions and the plating is still incredible. Then he pours the safforn broth to our plate, which is made with fresh fish jus. Dip the monkfish to the aioli and saffron based sauce, you will be overwhelmed by its fresh and tasteful flavour. Moreover the red mullet and spiny lobster taste yummy too, excellent texture and taste even better with the roullie sauce.My taste buds are definitely satisfied with all these exquisite and delightful dishes, nevertheless any girls would crave for dessert after the main courses. Therefore, I am ready for something yummy and sweet~~Mrs Rech is my absolute favourite, the iced cottage cheese filled between the meringues. The cheese flavor is even lighter than the cream cheese, however the ice cold texture is enjoyable. Pour the bloody red berries sauce onto the dessert, the sourness can neutralize the sweetness and super refreshing, NAILED IT!Next is like a nutty chocolate cake, the restaurant owns a chocolate factory in Paris and the chocolate was exported to here. It is like a dark chocolate cake, hence you won’t feel heavy or sweetness overload. The biscuit crust and the pralines add a crunchy texture to the cake, the temptation is real!Last but not least, the Savarin with Rum. Basically it is a ring-shaped cake coated with syrup and soaked with rum, it looks similar to a giant donut lol. The staff has cut out a piece of the cake, then pour a spoon of rum over the cake and topped it with vanilla whip cream. Instead of a fluffy texture, the sweet cake carries a soft and moist texture and it is perfect to serve along with the vanilla whipped cream.You think the night is over? Nah, please remain at your seat, because the petites are coming!!! First is the Madeleine, they are freshly baked and just pop-upped from the oven. It is warm and taste slightly buttery, I LOVE its fluffy and spongy texture. I have to control myself from getting anoher piece as there are two more sweets to come!Afterward, the staff brings out an orange jewellery box, it is containing the chocolate guru. As have mentioned before, they manufacture the chocolate from Paris. I am not being greedy, thus I just get a piece of dark chocolate. The chocolate has a creamy and bittersweet filling, so you won’t feel too guilty after eating it.It is hard to select the best petites between madeleine and the last treat – Yuzu Marshmallow. Its texture is WAY PASSED my expectation, it is INSANELY SOFT AND FLUFFY!!! Squeeze the marshmallow gently and it will bounce back, is almost like you are squeezing the face of a shiba lol~ The moment you put that marshmallow in your mouth, it will just melt away and left a sweet and refreshing yuzu taste. Oh god, I just want to eat all the marshmallows from the jar, it is super addictive and irresistible!!! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2019-03-01
262 views
叫左生蠔as starter,好新鮮,酒牌好豐富,但係無品酒師推介飲咩⋯⋯敗筆。生蠔可以每款兩隻,全部都好新鮮;我地選左條魚,佢話係1.5kg重,係法國捉返黎,用傳統法國方法煮,仲以為好大條,原來只係好似一條大撻沙甘,個local waiter好細心甘去骨去頭上菜。同埋佢都解釋得好細心只不過我一向吾留心聽,所以成日食左咩落肚都吾知伴菜既薯仔切到好似帶子甘,搞到我好失望,因為我最憎食薯仔,我真係以為係帶子。我吾知點解張枱甘多石頭....果包係法國餐廳黎講完全吾合格,吾夠熱,個皮吾夠脆。同埋個雪糕超級特級甜,連愛甜的朋友都頂吾順,我試左一小啖,吾係話難食不過真係太甜。最後hsbc原來a la cart有85折,即時覺得超抵。訂位最好訂窗邊枱,個餐廳設計好奇怪,入面既枱既樓底矮過窗邊既枱,但係窗邊得3張枱,去過就會知我講咩⋯⋯因爲我朋友住係intercontinental executive suite,所以打電話話15分鐘後到,到果時已經有3個waitress 係門口等我地,枱係俾右最好位置,窗邊既唯一梳化位俾我地,不過個corner suite 既維港景好睇過係餐廳入面既景,同埋睇左甘多年真係好厭....香港既景令人有密集恐懼症。同埋真睇景,大把餐廳個景靚過呢度。我無食佢送既朱古力,因為我對朱古力要求好高,不過有海星型圖案,都幾得意同有心思。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)