38
7
7
Level1
1
0
2019-04-11 698 views
I made a booking for my brother’s birthday celebration. I emphasised it’s birthday. When we sat down, I already told the staff politely it was my brother’s birthday. The staff said okay. Well, there was not even a single candle or a little happy birthday for my brother. It’s truely disappointing for a “Michelin 1 star” restaurant, the service was bad obviously. Please do not say “okay” when I told that it’s the birthday celebration. Or please do not ask the customer if there is any special occa
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I made a booking for my brother’s birthday celebration. I emphasised it’s birthday.

When we sat down, I already told the staff politely it was my brother’s birthday. The staff said okay.

Well, there was not even a single candle or a little happy birthday for my brother. It’s truely disappointing for a “Michelin 1 star” restaurant, the service was bad obviously. Please do not say “okay” when I told that it’s the birthday celebration. Or please do not ask the customer if there is any special occasion on the website when the restaurant is not going to do anything.

A random SOHO restaurant will at least do something at the dessert, even a little candle, this “1 star Michelin” OVERRATED. I have better choice to pay HKD4400 for 3 people for better service.

The staff actually told me “well next time... “ and I just replied “birthday, it’s once a year, next time?”
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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220
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2018-12-05 1771 views
貴為米芝蓮一星級餐廳, 良好的顧客服務是必須, 但 Akrame 的服務態度明顯不符合米芝蓮一星的質素。 本人在十月中經餐廳的官網預訂11月某星期六的週年慶祝晚餐,  在預約時已經清楚表明會使用匯豐信用卡的優惠 ,餐廳亦在一星期後以電郵回覆確認了本人的預約。 在隨後的時間, 本人亦向餐廳最少兩次查問當天的晚餐是否可以使用這項優惠, 而根據餐廳最少兩次電郵的回覆, 當天優惠適用。 本人亦根據餐廳的指示, 在星期五存入1000港元作為訂金, 並在 星期五晚上獲餐廳再次確認訂座。 但在星期六的中午十二時, 餐廳突然致電表示, 他們決定臨時更改 當晚的餐單, 故此信用卡優惠不再適用, 已繳交的訂金只可以稍後透過銀行轉帳發還, 並不可以以現金退還。 我們已經清楚向他們表示, 當天的晚餐的目的, 要在幾小時內重新找另一間優質餐廳去慶祝週年紀念日是多麼的困難, 況且 我們當天下午也有其他的活動需要進行 。 Akrame不但沒有為我們提出其他解決方案, 跟我們電話聯絡的時候亦沒有顯示丁點兒的歉意, 彷彿他們 一直不認為自己有錯。 我們當然明白餐廳會有不同理由去更改餐單, 故此 我們在預約的時候已經多次
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貴為米芝蓮一星級餐廳, 良好的顧客服務是必須, 但 Akrame 的服務態度明顯不符合米芝蓮一星的質素。 本人在十月中經餐廳的官網預訂11月某星期六的週年慶祝晚餐,  在預約時已經清楚表明會使用匯豐信用卡的優惠 ,餐廳亦在一星期後以電郵回覆確認了本人的預約。 在隨後的時間, 本人亦向餐廳最少兩次查問當天的晚餐是否可以使用這項優惠, 而根據餐廳最少兩次電郵的回覆, 當天優惠適用。 本人亦根據餐廳的指示, 在星期五存入1000港元作為訂金, 並在 星期五晚上獲餐廳再次確認訂座。 但在星期六的中午十二時, 餐廳突然致電表示, 他們決定臨時更改 當晚的餐單, 故此信用卡優惠不再適用, 已繳交的訂金只可以稍後透過銀行轉帳發還, 並不可以以現金退還。 我們已經清楚向他們表示, 當天的晚餐的目的, 要在幾小時內重新找另一間優質餐廳去慶祝週年紀念日是多麼的困難, 況且 我們當天下午也有其他的活動需要進行 。 Akrame不但沒有為我們提出其他解決方案, 跟我們電話聯絡的時候亦沒有顯示丁點兒的歉意, 彷彿他們 一直不認為自己有錯。 我們當然明白餐廳會有不同理由去更改餐單, 故此 我們在預約的時候已經多次查詢預約詳情, 包括是否可以使用匯豐銀行信用卡的優惠, 並得到餐廳最少兩次在電郵內的確認。 假如餐廳, 在當天不能提供 有關餐單和優惠, 好應該早一點聯絡我們, 讓我們能夠有足夠時間預約另一家餐廳慶祝, 亦不需要我們付出訂金, 然後再安排退款, 費事失時。 作為一間米芝蓮一星級餐廳, Akrame 應該以客為尊, 盡最大努力讓客人有良好的體驗。可惜這家餐廳完全不能夠表現出米芝蓮一星級應有的質素 。  如此的客戶服務, 別說是米芝蓮一星級, 就算是米芝蓮推介他們也不入流。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2018-11-10
Level1
2
0
2018-11-15 1865 views
First, know that the Monday-Thursday 3 courses Lunch menu at $280 they advertise on the website does not exist. Instead you are offered a 4 courses one at $480... That means 70% extra, but also that you would not leave before 1.5 hours (even though the waiter announced 55 minutes).Second, as mentioned by other, service is quite poor... To explain my hygiene grading, my napkin was stain quite obviously in its center. Finally of course the food: I felt like the Michelin Star is from making instagr
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First, know that the Monday-Thursday 3 courses Lunch menu at $280 they advertise on the website does not exist. Instead you are offered a 4 courses one at $480... That means 70% extra, but also that you would not leave before 1.5 hours (even though the waiter announced 55 minutes).

Second, as mentioned by other, service is quite poor... 
To explain my hygiene grading, my napkin was stain quite obviously in its center. 

Finally of course the food: I felt like the Michelin Star is from making instagram worthy pastries (grey madeleine) and trying too hard to play on texture for every dish at the expense of the taste. The appetizer was a corn cream with pop corn and caramel for the crunch, the main was veal, (classic but good), the cake was just out of the fridge and too cold to be enjoyable.
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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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Date of Visit
2018-10-25
Dining Method
Dine In
Level3
30
0
朋友請食生日飯,知道我鍾意食法國菜,揀咗呢間黎自法國嘅米芝連一星餐廳,由法籍廚師Akrame Benallal主理,超開心。有別於其他法國餐廳,Akrame Benallal 喺傳統法國菜裡面加入創意,所以每一碟菜出黎嘅賣相有啲似fusion菜,未食落口都唔知係咩黎,不過話晒都係米芝蓮餐廳,每一道餸都咁有水準。法國菜出咗名係fine-dining,所以我哋雖然只係食lunch,但係都食咗成2個幾鐘,真係好deluxe嘅一餐!
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朋友請食生日飯,知道我鍾意食法國菜,揀咗呢間黎自法國嘅米芝連一星餐廳,由法籍廚師Akrame Benallal主理,超開心。


有別於其他法國餐廳,Akrame Benallal 喺傳統法國菜裡面加入創意,所以每一碟菜出黎嘅賣相有啲似fusion菜,未食落口都唔知係咩黎,不過話晒都係米芝蓮餐廳,每一道餸都咁有水準。


法國菜出咗名係fine-dining,所以我哋雖然只係食lunch,但係都食咗成2個幾鐘,真係好deluxe嘅一餐!
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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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Dine In
Type of Meal
Lunch
Celebration
Birthday
Level4
174
1
2018-03-01 4986 views
Sometimes it's hard not to doubt the standard of the Michelin guide. Overall speaking most of their starred recommendations are pretty good. Akrame is definitely not one of these. I've visited not too long ago, last time the food was okay and everything else is just so-so. This time I find their services quite fatal. The staff are poorly trained, not responsive and seems to be daydreaming. Most of the food are quite pretty but one dish, the Dover sole, has so much bones that it's impossible to e
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Sometimes it's hard not to doubt the standard of the Michelin guide. Overall speaking most of their starred recommendations are pretty good.

Akrame is definitely not one of these. I've visited not too long ago, last time the food was okay and everything else is just so-so. This time I find their services quite fatal. The staff are poorly trained, not responsive and seems to be daydreaming.

Most of the food are quite pretty but one dish, the Dover sole, has so much bones that it's impossible to eat. I literally had 3 bites and picked out 6 pieces of fish bones. I told the waiter to return it to the kitchen and I said I'm not going to eat it. No response, nobody bothered to ask about it nor to give any sort of explanation.

This is pure lousiness and I cannot imagine how this place can charge this price and offer these things to their customers. This really is quite terrible.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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$1100
Level2
8
0
2017-08-16 9425 views
灣仔有好多特色食肆,難得約左好耐無見嘅朋友,突登搵咗間法國餐廳食Lunch,餐廳門面相當簡約,入面燈光比較暗淡 ,雖然係lunch hour,不過枱唔多,確實係傾計食飯好地方。呢度午有set lunch,不過要選擇,基本上都要加錢,我因為唔食鴨,所以無法子都要揀鴿食,費事樣樣加錢,所以starter揀左蛋,而朋友就揀左帶子同鴨。蛋成泡狀,味道有d古怪,雖然法國菜係細份,不過個鴿又真係太細,只係得舊肉仔,味道相當普通,至於甜品,上面有塊透明狀嘅野,味道好似洗潔精,不過唔理果塊野,下面就幾好食嘅總括而言,咁嘅價錢我覺得可以好食d
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灣仔有好多特色食肆,難得約左好耐無見嘅朋友,突登搵咗間法國餐廳食Lunch,餐廳門面相當簡約,入面燈光比較暗淡 ,雖然係lunch hour,不過枱唔多,確實係傾計食飯好地方。

呢度午有set lunch,不過要選擇,基本上都要加錢,我因為唔食鴨,所以無法子都要揀鴿食,費事樣樣加錢,所以starter揀左蛋,而朋友就揀左帶子同鴨。

蛋成泡狀,味道有d古怪,雖然法國菜係細份,不過個鴿又真係太細,只係得舊肉仔,味道相當普通,至於甜品,上面有塊透明狀嘅野,味道好似洗潔精,不過唔理果塊野,下面就幾好食嘅

總括而言,咁嘅價錢我覺得可以好食d
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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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Level3
49
0
2017-07-31 6708 views
The decor wasn't as grand and luxurious as other Michelin-starred French restaurants in HK but it was cozy and service was excellent. Majority of the waiting staff were french and they were friendly and helpful. They explained the menu to us clearly when we were seated and they also talked about each dish as and when the food was presented to us. As for food, I had Egg/Granny Smith/Cauliflower as appetizer. It's basically a half-boiled egg with cauliflower puree and charcoal sauce on top.
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The decor wasn't as grand and luxurious as other Michelin-starred French restaurants in HK but it was cozy and service was excellent. Majority of the waiting staff were french and they were friendly and helpful. They explained the menu to us clearly when we were seated and they also talked about each dish as and when the food was presented to us.
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As for food, I had Egg/Granny Smith/Cauliflower as appetizer. It's basically a half-boiled egg with cauliflower puree and charcoal sauce on top. The look of it wasn't exactly appetizing due to the black charcoal sauce on top but it got multiple layers of flavors which I liked very much. The texture of it was very smooth too. It was a great appetizer.
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As for main dish, I had duck/carrot/fig. I wasn't a big fan of duck but this duck here was made to my liking. It was tender and lightly seasoned so that the original taste of duck was not covered. When you eat together with the seasoned carrot shreds it gives you added flavor and more texture to it.
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As for dessert, I had the Citrus/Cherry/Orange Blossom. There was citrus jelly at the bottom which was refreshing. But the sugar glaze on top was a bit too thick and hard. It got stuck in my teeth. I couldn't quite tell what the top bit of the dessert was but it smelled a bit like perfume or moisturizer which put me off a little bit.
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Overall. it was a wondering dining experience with good food and great service.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Decor
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Date of Visit
2017-07-30
Dining Method
Dine In
Type of Meal
Lunch
Level4
680
3
2017-07-29 5234 views
相信大家看到呢一個標題應該冇咩人知係咩。不過我就好想用呢一個字來做主題。今天再次來到這裏,米之蓮一星的restaurant akrame 吃一次豐盛的法國菜。不吃軟麵包的我,對這些硬的法國麵包比較喜歡。但是不太喜歡他們的牛油因為帶了椰子油味道太重。餐前小吃是這個日本海膽配黑炭脆片和雙重法國芝士碎。芝士和海膽的混合感覺良好。接着是軟的小法包配上香濃的烤芝士。第一道前菜是新鮮的法國生蠔,配上簡單的檸檬汁就可以了,清爽而海水味重。雖然不大隻但是很好吃。第一道前菜是新鮮的帶子,配上忌廉醬,最特別的是帶子上邊的那一片小小的金橘,就是那些我們在涼果店吃的那種。甜滑鮮共治一爐。!第二道前菜 63度慢煮蛋配梨蓉,煙燻鰹魚,忌廉泡沫,順便黑色那一浸聽不清楚,混合起來很好吃。同樣是用煙燻效果做的煙燻吞拿魚配芥辣只蜜糖以及超酸檸檬醬。質感很好,配上芥茉和蜜糖的口感,達致均衡感覺。不會變的是這裏的refreshment 還是我喜歡的這種mojito 沙冰雪糕,配上用冰做的杯子。這都是他們的幾個招牌菜之一,我慶幸地到現在已經食了第三個招牌菜,這裏很懂得做乳鴿。香脆的乳鴿外皮配上鮮嫩乳鴿質感,綠色的那片脆脆和周圍
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相信大家看到呢一個標題應該冇咩人知係咩。不過我就好想用呢一個字來做主題。

今天再次來到這裏,米之蓮一星的restaurant akrame 吃一次豐盛的法國菜。

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不吃軟麵包的我,對這些硬的法國麵包比較喜歡。但是不太喜歡他們的牛油因為帶了椰子油味道太重。

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餐前小吃是這個日本海膽配黑炭脆片和雙重法國芝士碎。芝士和海膽的混合感覺良好。

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接着是軟的小法包配上香濃的烤芝士。

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第一道前菜是新鮮的法國生蠔,配上簡單的檸檬汁就可以了,清爽而海水味重。雖然不大隻但是很好吃。
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第一道前菜是新鮮的帶子,配上忌廉醬,最特別的是帶子上邊的那一片小小的金橘,就是那些我們在涼果店吃的那種。甜滑鮮共治一爐。!

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第二道前菜
63度慢煮蛋配梨蓉,煙燻鰹魚,忌廉泡沫,順便黑色那一浸聽不清楚,混合起來很好吃。

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同樣是用煙燻效果做的煙燻吞拿魚配芥辣只蜜糖以及超酸檸檬醬。質感很好,配上芥茉和蜜糖的口感,達致均衡感覺。

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不會變的是這裏的refreshment 還是我喜歡的這種mojito 沙冰雪糕,配上用冰做的杯子。
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這都是他們的幾個招牌菜之一,我慶幸地到現在已經食了第三個招牌菜,這裏很懂得做乳鴿。香脆的乳鴿外皮配上鮮嫩乳鴿質感,綠色的那片脆脆和周圍的蒜蓉泡沫形成強烈對比,底層配上不同的蔬菜混合。

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第二道主菜用上法國芝士,配上香草以及果仁碎,重點是旁邊的綠色果醬。是這一個主菜的精髓,簡單的四種東西混合由於我喜歡的西多士一樣,入口難以忘懷。

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還有這個: 黑色的東西放在白碟上。就是他們的招牌黑色甜品。黑炭雪糕,配上黑碳牛油曲奇,還有黑炭色的燒菠蘿。
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還有這個綠色的東西在白碟上,是開心果甜品配焦糖和開心果碎,簡單美味入口感覺真實。

II Mistro 給人的感覺是瑰麗,優美,獨特。這裡的晚餐同樣優美。讓我想著一個人。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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174
1
2017-04-28 8142 views
Akrame @ ship street. I find this place a little difficult to judge, obviously we seem to be the only table or one of the only tables on a supposedly busy long weekend Friday night. I was surprised to see that almost nobody is here. All the staff here looked and behaved pretty French, which was interesting, nevertheless I guess the location isn't a great one for fine dinning. Food all looked very fancy, however, a few of them can live up to the expectation promised by their colorful and seductiv
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Akrame @ ship street. I find this place a little difficult to judge, obviously we seem to be the only table or one of the only tables on a supposedly busy long weekend Friday night. I was surprised to see that almost nobody is here. All the staff here looked and behaved pretty French, which was interesting, nevertheless I guess the location isn't a great one for fine dinning.

Food all looked very fancy, however, a few of them can live up to the expectation promised by their colorful and seductive looks. The asparagus was fair and the ravioli like starter was decent but the main - in my case a piegon breast, was majorly disappointing. We ordered a dover also and that was actually pretty terrible, unfortunately. Desserts looked very good and creative, but was not too amazing in terms of taste.

The chef is very artistic and presentation of the food is excellent. However, don't forget the taste is where the real focus should be. Seating were not that comfortable either, why not give your customers a bigger table if you're not full anyways? Don't know if I should give the place a second shot or not...
$700
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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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Date of Visit
2017-04-28
Dining Method
Dine In
Spending Per Head
$700 (Dinner)
Level1
2
0
2016-12-25 5758 views
The service is quite excellent. Since it's Christmas, so there's no menu but courses on chef. As usual, customer preferences and allergy issues were first concern. They will ask these issues first to avoid any unpleasant dinner mood. As courses started to be served, the waiter explains as they were served one by one, which is very fascinating; yet, he talks real fast and there are so many ingredients that are far from my knowledge, which makes it real confusing. It's a good place for affordable
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The service is quite excellent. Since it's Christmas, so there's no menu but courses on chef. As usual, customer preferences and allergy issues were first concern. They will ask these issues first to avoid any unpleasant dinner mood. As courses started to be served, the waiter explains as they were served one by one, which is very fascinating; yet, he talks real fast and there are so many ingredients that are far from my knowledge, which makes it real confusing. It's a good place for affordable price.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Decor
Service
Hygiene
Dining Method
Dine In
Recommended Dishes
  • Dessert
Level1
4
0
2016-12-19 3421 views
I booked this restaurant for my wife birthday celebration more than a month ago.Two days prior to my wife birthday, I called the restaurant to reconfirm my booking. Unfortunately, I was being advised that their staff has wrongly taken down my reservation since they do not open on every Monday.They did not sincere to apologize about this incident and it was too late for me to find alternative options.
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I booked this restaurant for my wife birthday celebration more than a month ago.

Two days prior to my wife birthday, I called the restaurant to reconfirm my booking. Unfortunately, I was being advised that their staff has wrongly taken down my reservation since they do not open on every Monday.

They did not sincere to apologize about this incident and it was too late for me to find alternative options.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Level4
I have been to AKRAME Hong Kong a few times, and since its HK inception, I have witnessed at least 3 Chefs change here. The underlying Food styling is still Akrame Benallal based - yet there are some smaller details in which they differ. Now that it is helmed at the Kitchen by a young French Lady, I did caught glimpse of some more feminine touches. And this time around they are promoting a Perrier Jouet Champagne Wine Pairing Course with their Food - at HKD $1,180 Per Person during December and
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I have been to AKRAME Hong Kong a few times, and since its HK inception, I have witnessed at least 3 Chefs change here. The underlying Food styling is still Akrame Benallal based - yet there are some smaller details in which they differ. Now that it is helmed at the Kitchen by a young French Lady, I did caught glimpse of some more feminine touches. And this time around they are promoting a Perrier Jouet Champagne Wine Pairing Course with their Food - at HKD $1,180 Per Person during December and with 4 different Champagnes.

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The Courses were Designed to pair with the Perrier-Jouet Champagnes this time -

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AKRAME Hong Kong recently underwent a Due Renovation -

Although it still looks similar to me and familiar

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Beetroot with Tomato Puree Crackers, and some Torched Parmesan Cheese Bread -

It's colorful enough in contrast. As Amuse Bouche or Canapes, it's not super complicated but it's appreciated..

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Sourdough Bread with Citrusy Powdered Butter -

The bread and butter here has always been good and unpretentious, usually carrying a bit of a lemon powder tang and spices.

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Perrier-Jouet Blason Rose NV -

To be paired with the Scallops dish below

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Scallop Carpaccio, with Finger Lime, Spinach, Seaweed & some Coffee Powder, with Seafood Consomme -

A well balanced dish, with a small reference to Japanese influence in the Seaweed. I think I have mentioned this before, if French Brittany and even Scotland also has seaweed based recipes, I do find that sticking to this European seaweed influence is more comforting for me. ~ 8/10

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Perrier-Jouet Grand Brut NV -

We had this as an Aperitif at the beginning, and this time again it is paired with the below Lobster dish.

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Homard Bleu Lobster, Tail Poached in Warm Broth, Tail is grilled. Served with Cucumber Tagliatelle and Fried Common Prawns, a smear of Crustacean Oil

Actually this is not my first time of eating this recipe here, but it did undertake some small changes. A lovely dish and nearly perfect if the lobster tail meat was even cooked more, as it was a little too raw this time compared to past visits.. 8/10

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Perrier-Jouet Belle Epoque 2008 -

This was always going to be the Climax for the Tasting Menu visit, and this was a very good Vintage of the Floral champagne. No Wine expert over at here but this carried the expected white floral fragrance and just a tad of brioche toast behind the fresh young grape's background. Definitely girly and fits it's Fleur de Champagne image..

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Sweet Potato & US Beef Tenderloin - paired with 2008 Perrier-Jouët Belle Époque Champagne

The sweet fruitiness of this pairing was smart and when it incorporates some Cocoa Butter into the recipe, albeit I thought this particular beef dish was slightly too minimalist in style... Though this is probably part of the AKRAME cooking style. ~7/10

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Perrier-Jouët Belle Époque Rose 2006 Champagne -

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Pumpkin, Kumquat & Banana Tart with Pumpkin Seeds -

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A lovely frozen dessert with Coffee, Caramel & Truffle -

It tasted like a Tiramisu Gelato with a Caramel tuile and a strong Truffle taste, Hazelnuts.

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Charcoal Madeleines with a Sour Jam -

This time around it was more exploratory, and I saw them being prepared already even before the first Entree courses and were perfectly timed. I was jokingly saying to my friend this actually carried an almost Bacon-y note to it too in the lingering mouth feel. At HKD $1,180 for the Food x Champagne Pairing for December 2016, it is actually a fair price. I did think the Beef Course could be slightly bigger in portioning size to end the Meal on a high!

Price: $1188 + 10%

Food: ♕♕♕♕ to ♕♕♕♕ 1/2





Address: 香港灣仔船街9號, 香港

9 Ship Street, Wan Chai, Hong Kong

Ph: 2528 5068
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$1180
Level2
21
0
2016-08-26 7375 views
即日打去仍然有枱, 一入餐廳便見到餐廳的設計十分簡約, 裝修以黑白為主, 我們點了三道菜的午餐, 出現黑色的食物為主, 前菜有墨魚汁做成的方形脆脆,味道可以, 主菜之前有一條露笋, 味道清新, 主菜是鴨胸, 很入味, 第一道甜品不太欣賞, 淋上黑色汁的菠蘿及碳味雪糕, 所以之後的鹽味朱古力及生果凍杯有驚喜。 整體來說環境是十分理想的, 食物賣相及味道不要抱太大期望。
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即日打去仍然有枱, 一入餐廳便見到餐廳的設計十分簡約, 裝修以黑白為主, 我們點了三道菜的午餐, 出現黑色的食物為主, 前菜有墨魚汁做成的方形脆脆,味道可以, 主菜之前有一條露笋, 味道清新, 主菜是鴨胸, 很入味, 第一道甜品不太欣賞, 淋上黑色汁的菠蘿及碳味雪糕, 所以之後的鹽味朱古力及生果凍杯有驚喜。 整體來說環境是十分理想的, 食物賣相及味道不要抱太大期望。
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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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DETAILED RATING
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Dining Method
Dine In
Level4
954
4
2016-07-10 6986 views
於半年前,我和妹妹於Akrame慶祝生日,那次的經歷只可以用不過不失來形容。其後,餐廳換了一位新的女性主廚,亦推出了滿載口碑的 juice pairing dinner,可惜我一直沒有時間再來拜訪。今次Akrame與KRUG的合作,餐廳創作的蛋菜色味道非常合我心意,無論是食材的配搭與及與香檳的匹配程度,都十分出色。除了那些爆谷非常吸睛之外,大家有沒有發覺,這個蛋黃面積也太大了吧,其實這只是一個錯覺,黃色的範圍其實是一塊芝士,芝士下面才是半生熟雞蛋。碗內還放了雞肉粒、些少雞湯,女主廚建議我們將所有食材撈勻吃。雞肉粒與嫰滑的雞蛋黃這粗合,突顯了雞湯精華的味道,與KRUG Grande Curvee 的清新微酸非常配合,再一次證明了 KRUG X Egg 果然是一個必勝組合。此菜式最有趣的地方絕對是那些爆谷,味道亦令我回味至今,下個月怎樣忙也必須抽時間來幫襯 Akrame 的 Juice Pairing Dinner!
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於半年前,我和妹妹於Akrame慶祝生日,那次的經歷只可以用不過不失來形容。其後,餐廳換了一位新的女性主廚,亦推出了滿載口碑的 juice pairing dinner,可惜我一直沒有時間再來拜訪。今次Akrame與KRUG的合作,餐廳創作的蛋菜色味道非常合我心意,無論是食材的配搭與及與香檳的匹配程度,都十分出色。
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除了那些爆谷非常吸睛之外,大家有沒有發覺,這個蛋黃面積也太大了吧,其實這只是一個錯覺,黃色的範圍其實是一塊芝士,芝士下面才是半生熟雞蛋。碗內還放了雞肉粒、些少雞湯,女主廚建議我們將所有食材撈勻吃。
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雞肉粒與嫰滑的雞蛋黃這粗合,突顯了雞湯精華的味道,與KRUG Grande Curvee 的清新微酸非常配合,再一次證明了 KRUG X Egg 果然是一個必勝組合。此菜式最有趣的地方絕對是那些爆谷,味道亦令我回味至今,下個月怎樣忙也必須抽時間來幫襯 Akrame 的 Juice Pairing Dinner!
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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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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-06-30
Dining Method
Dine In
Type of Meal
Dinner
Dining Offer
Tasting Event
Level4
2016-06-02 7870 views
今晚同友人共享法式盛宴。由於大家的胃口偏少,所以大家都選4courses 的晚餐。除主菜有得選牛扒或pigeon 以外,一切由㕑師發板。而同行有懷孕的友人,廚師特意為她避開生冷同海鮮等食物,餐廳十分細心。Welcome snack: 唔記得是什麼,只是咸咸脆脆的味道。第一個course: 半熟芝士旦同粟米:配撘簡單而直接,芝士拌半熟旦好夾,加上粟米的甜味,很不錯!而友人的露筍鮮嫩爽脆很清新!第二個course 係seabrass, 魚肉十分嫩滑,應該是低溫浸煮的方法,配以忌廉汁,清淡之餘有點點creamy的汁點綴下。接著有清酒雪笆清一清味蕾,洒味唔太濃烈,可以接受,精神為之一振。第三個course,Angus beef, 非常香嫩,外層焦香,肉嫩紅,咬落有炭香同肉汁,雖不是和牛但比上回响tosca 食的和牛更好味!友人的pigeon,出神入化!煙燻的芳香和野味的幼嫩。肉雖少但十分滋味還有獨有的肉汁,這是我吃過最好的!比robochon 的更好!唔怪得是signature dish!最后一個course 喺甜品,有芒果層層雪芭同椰子旦糕。椰子旦糕無乜特別但芒果雪芭有驚喜!芒果蓉加芒果醬
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今晚同友人共享法式盛宴。由於大家的胃口偏少,所以大家都選4courses 的晚餐。
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除主菜有得選牛扒或pigeon 以外,一切由㕑師發板。而同行有懷孕的友人,廚師特意為她避開生冷同海鮮等食物,餐廳十分細心。

Welcome snack: 唔記得是什麼,只是咸咸脆脆的味道。
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第一個course: 半熟芝士旦同粟米:配撘簡單而直接,芝士拌半熟旦好夾,加上粟米的甜味,很不錯!
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而友人的露筍鮮嫩爽脆很清新!
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第二個course 係seabrass, 魚肉十分嫩滑,應該是低溫浸煮的方法,配以忌廉汁,清淡之餘有點點creamy的汁點綴下。
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接著有清酒雪笆清一清味蕾,洒味唔太濃烈,可以接受,精神為之一振。
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第三個course,Angus beef, 非常香嫩,外層焦香,肉嫩紅,咬落有炭香同肉汁,雖不是和牛但比上回响tosca 食的和牛更好味!
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友人的pigeon,出神入化!煙燻的芳香和野味的幼嫩。肉雖少但十分滋味還有獨有的肉汁,這是我吃過最好的!比robochon 的更好!唔怪得是signature dish!
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最后一個course 喺甜品,有芒果層層雪芭同椰子旦糕。椰子旦糕無乜特別但芒果雪芭有驚喜!芒果蓉加芒果醬拌勻旦白薄脆,芒果甜甜酸酸的味道加上輕身的微甜旦白薄脆十分嗞味!又有吃空氣的口感,感覺沐浴在芒果河之中,清新而甜美,叫人回味!
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Petite fours: 海鹽朱古力,微咸味道點綴黑朱古力的甜,淡淡然沈穩的味道,正!
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若果送上餐飲就更完滿,現在有著意猶未盡的感覺,一定會再來。
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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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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2016-05-31
Dining Method
Dine In
Spending Per Head
$647 (Dinner)
Recommended Dishes
  • Dessert