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Exit B1/ N5, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station
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Telephone
23155999
Introduction
WHISK is an innovative French-Japanese restaurant in the heart of Tsim Sha Tsui where ingredient-driven dishes made with premium produce are served in creative omakase menus.
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Good For
Romantic Dining
Business Dining
Special Occasion Dining
Opening Hours
Today
12:00 - 14:30
18:00 - 22:30
Mon - Sat
12:00 - 14:30
18:00 - 22:30
Sun
12:00 - 15:00
18:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Recommended Dishes
Review (311)
-𝐖𝐇𝐈𝐒𝐊 🍶二訪由WHISK主廚William Lau精心設計既法日饕宴 再一次被佢地既菜式驚艷 什至比上次更出色今次既主題係配以秋田縣清酒做既4道菜饕宴每一啖都為味蕾帶黎新既衝擊 性價比極高 ✨「𝗢𝗠𝗔-𝗦𝗔𝗞𝗘」清酒饕宴 (From $1,188/ 2pp)+ a bottle (720ml) of sake included𝐁𝐫𝐞𝐚𝐝🍞 海苔法包配自家製煙燻牛油法包口感勁鬆化 個重點係個煙燻牛油果種煙燻香氣極濃 加上有楓糖漿 食落微甜微鹹 好味到停唔到口𝐒𝐭𝐚𝐫𝐭𝐞𝐫𝐬🥒 Kohlrabi (追加)用上赤酢 海苔醬 芥蘭頭同櫛瓜片做既小撻 食落清新開胃🐟 Petrossian Tsar Imperial Daurenki® Caviar 🌟🌟🌟🌟🌟 (追加) 以法國魚子醬品牌Tsar Imperial Daurenki® Caviar入饌係源自Daurenki鱘魚 魚卵細小而精緻 散發濃郁風味 同時被讚譽為世界上最出色的魚子醬之一其稀有性同無與倫比既品質享譽全球 魚子醬外觀光滑堅實 口感豐盈 散發濃郁而突出既鹹香同油香 味道鮮美加上伴有非常鮮甜爽口既蟶子片底下鋪有日式汁煮茄子 食落口感層次好豐富 真係好好味!🪿Foie Gras Mille Feuille Crepe (+$78)用上日本醬油同鵝肝醬整成鹹食版既「千層蛋糕」配上以紅葡萄混釀而成既砵酒整成既紅莓醬口感上比起蛋糕其實更似慕絲 真係好絲滑係另類食鵝肝既方式 味道非常香濃 同埋呢個組合食落一D都唔膩 讚喔!𝐄𝐧𝐭𝐫𝐞𝐞🐟 Dover Sole & Sweet Green Pea甜青豆龍脷魚 - 用玄米同昆布熬煮 味道甜甜的🦞 Charcoal Grilled Lobster (+$168)炭燒龍蝦 - 呢個真心好出色 火侯控制得好好當中既炭火香氣逼人 特別係尾巴既部分食落濃郁鮮香 同火炙香中帶點甘味唔會乾柴柴 依然保留到肉嫰多汁 配上龍蝦慕絲黃瓜卷同新鮮橙 點上Yaki-hollandaise 都好清新𝐌𝐚𝐢𝐧🕊️ Signature French Pigeon (+$168)用上法國熟成一星期既乳鴿肉伴蕁麻葉另外上面鋪有秋田縣名物 - TONBURI 藜科植物果實 口感爽彈 食落有D似山椒 成個組合都幾香口惹味𝐃𝐞𝐬𝐬𝐞𝐫𝐭+ Tropical Summer+ Hojicha Hot Souffle Tart+ Madeleine個人幾中意個煙燻焙茶雪糕配流心朱古力撻 焙茶味幾香濃 另外個椰子雪葩配百香果醬 偏酸較為解膩 🍶 Amanoto Hakuun Yuyu Junmai Daiginjo (+$300)天之戶白雲悠悠純米大吟釀 經品酒師介紹下 揀左精米步合40%既清酒因為配合番當晚比向多海鮮料理 所以清酒係以常溫奉上酒體飽滿 口感溫和醇厚 甘味細膩柔和 微酸但清爽
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Mira E-shop has different promotions from time to time and recently they have a discount for a 4 course dinner.The starter was as pleasing as usual, both in terms of taste and aesthetics.The Obsiblue was springy and the sauce on top was delicately prepared like an egg yolk and once you poke on it, it becomes just like a runny egg yolk k. Both fun and tasty to have.I felt the genmai, despite good, was a bit overshadowed by the rich appetizer. Maybe these 2 dishes should be swapped in terms of serving order.The duck was cooked perfectly and remained tender and I loved the tarty raspberry sauce. I felt it could have went a bit bolder on the raspberry but I guess that's just because I enjoy tarty food.The dessert was really impressive. I am usually not a fan of nuts as the main ingredient of the dessert but this definitely changed my mind. The aroma of the walnuts burst with each bite and almost left me wanting more.Looking forward to their next promotion.
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舊年有長輩做咗「Mira Plus」會員，為咗要享用其中一張優惠券，所以就組咗小團過海，一試「The Mira」酒店旗下嘅「Whisk」。網上訂座必先預繳訂金，流程相當簡易。上集「不歡時光」其實已經提過西餐廳位置刁鑽，不易到達，真係冇諗過室內問題仲多！用餐大堂雖則寬廣開揚，無奈四周嘅閃閃吊燈及地毯上嘅轉圈圖案令眼睛不太舒適，加上室內氣溫奇高，冷氣開盡兼開埋冷風機連一向怕凍嘅靚靚媽咪都話熱，大家未食已感暈陀陀！另外仲有一點好奇怪，就係服務生竟然幫契妹個哥哥拉櫈都唔幫更有需要嘅契妹拉，當真令人費解！每位席上都擺有齊備嘅餐牌、自用餐具及口罩套。埋位第一時間當然係先用券券換取指定餐酒啦！深知一樽酒一定唔夠飲，大肥爸爸早就備多咗樽紅酒，眼見開瓶費乃幫襯一枝免一枝，結果梗係加多樽汽酒啦，順便可解吓熱嘛。餐牌首頁所示，主廚William Lau先生嶄新嘅料理靈感源自節令嘅日本食材及其法式嘅廚藝。得知會員可以七五折享用六道菜（原價：$980/位）或十道菜（原價：$1,288/位）廚師發辦晚餐，大家就好迅速地揀選合心意嘅份量及主菜項目。話說大食會全員準七點入座，四個字內已點好菜，不過等咗成半個鐘都未有麵包食，中途哥哥仔已經加咗幾次冰，斟添咗幾次酒酒同水，細佬就多口問句隔離枱客食緊嗰啲麵包係咪要另點啦，點知哥哥仔嘅回應係麵包要等頭盤一齊上喎！大家有眼見，全店頂哂盡只坐咗兩成客，絕非繁忙，到咗八點鐘都未有提供任何食物，餐桌上只見花瓶擺設，連小食都冇，大肥終於忍唔住向經理投訴，驚嘆難以接受此為平均千多元嘅酒店晚餐！French Brioche：八點過後終於出場嘅法式麵包又真係好新鮮嘅，皮薄包鬆軟，話哂都係啱啱出爐嘛。哥哥仔背台詞式介紹伴配嘅自家製牛油混入咗麵豉、高菜、芝麻、乾蔥等，食落頭腦簡單嘅小肥口中，即化成咸咸地嘅惹味大集匯；真心覺得靚嘅麵包好多時淨食最正，就算要點都係點原味牛油方才可保留麵包嘅特質，個自家製牛油唔多夾得黎仲有啲喧賓奪主囉。Fleur d’Or：同麵包一齊上嘅頭盤個法文名聽落好似化妝品品牌咁，優雅尤甚，中文可譯作為「金花」就可能俗套咗少少。孖碟上以金箔點綴嘅靚花橙亮秀麗，花心嘅流心鵪鶉蛋蛋原來用咗麵豉醬醃過，芬芳香濃，配上日本大根砌出嘅花瓣極之清爽，剛巧造出中和作用，契合細膩得很！Gillardeau Oyster：第二道上枱之時已經係八點四十分，平均每八個字先出一道，叫咗十道菜咪即係要食到過十二點？！因深覺不妙即同經理哥哥反映，佢竟然答話餐廳其實收十點半，叫大家唔洗擔心，廚房都要收工，之後啲菜一定會出快好多喎。半生熟嘅法國生蠔縮咗少少水後被更為量多嘅提子啫喱、醃漬海藻、青瓜片、青瓜忌廉等配角覆蓋住，故相中唔係好睇得到。平心而論，菜式清新爽潤，但細小嘅生蠔就唔似係主角囉！Sea Garden：顧名思義，色澤彩艷嘅海洋花園由多款海洋生物組合而成，上枱後先斟上油甘魚清湯，閃出海光，睇頭十足。海園主材為肥美柔潤嘅油甘魚他他，混入Daurenki魚子醬、梳魚魚籽及海葡萄即添上鮮濃與爽脆。Hokkaido Scallop：接著嘅北海道帶子好神秘咁用個波波碗蓋住上。碗蓋一打開，即傳出濃濃嘅煙燻味，賣相好似一隻以意大利雲吞皮包住隻帶子，但就被斬開一半咁，同之前嗰幾道菜嘅精美度明顯相差好遠！半生熟嘅帶子質感軟嫩，可惜層餃皮厚嚡粗糙，濃罩著嘅煙燻味蓋過咗帶子應有嘅鮮甜，旁邊幾塊炭燒竹筍片都係一樣咁煙。Iceland Langoustine：橙白紋理分明嘅冰島海螯蝦經過低溫慢煮，肉質爽脆彈牙，連同頂面嘅日本白昆布絲及浴中嘅勝瓜汁混海藻油食落去，即有效地吊出鮮香。Seasonal Winter Black Truffle：明明七月乃夏天，小肥好唔怕羞咁問點解「冬季黑松露」會屬當做季節；哈，原來答案好簡單，黑松露出產地為澳洲！黑松露薄片下暗藏日本名蛋蘭王造出嘅溫泉蛋，蛋黃鮮明亮麗，中間仲夾入咗啲炒香咗嘅舞茸菇及雜菌忌廉，撈勻哂黎食尤其香濃滑溜，超正！Sakana：話名係法國大餐喎，中段當係要多道魚魚啦！碟上貌似三文魚嘅其實係炭燒鱒魚。另上嘅海鮮湯汁上枱後由專人斟上。鱒魚表皮焦脆酥化，魚肉都好軟熟。主菜共有三款可選，其中只有羊鞍「Lamb Saddle」唔洗加錢。契妹揀嘅法鴿「French Pigeon」（另加$168）份量比較少；如相所示，配菜好似大份過鴿肉。Wagyu Ribeye（另加$238）：厚切嘅和牛肉眼扒只係焦香咗個外皮，牛肉粉嫩紅潤，鬆潤軟腍，沾上帶甜嘅黑椒果製秘汁可一解油膩感，極易入口。Summer Oasis：甜品環節共有三部曲。最先登場嘅日本香印提子雪葩以靚提子肉及透明嘅海藻啫喱墊底，食前淋上秘製薄荷清酒汁，碟上嘅綠洲清秀、清涼、清新、仲好清爽，輕盈可口。Hojicha：第二款焙茶撻品好似廚房入面整唔夠咁多份所以夾硬一開為二咁，每人得半件，感覺唔係咁大方同完整。共有三層嘅撻撻由朱古力、羊𡙡、焙茶慕絲造出，甜得黎個茶味帶點苦澀；圍邊嘅蕨餅深色嘅為焙茶味、白色嘅為麻薯味；側旁再加球煙燻過嘅雲尼拿雪糕及紅豆蓉；請恕小弟直言，材料配搭欠缺和諧性之餘，個設計好似求其砌咗啲野出黎去填滿隻碟碟咁囉！Petits Fours：諗住煙燻雲尼拿雪糕已經唔掂當啦，點知結尾嘅小點仲恐怖，師傅好似廚魔上身咁用醬油造出雪糕，另加插咗啲咸咸嘅紫菜脆片同米通加以調味同裝飾！又咸又甜嘅雪糕甜品不倫不類，分子料理絕對唔係個個玩得起，最慘係十道菜餐單最後兩道都要食雪糕，係咪暗吋緊肥肥家族個個身形健碩先？！酒店西餐廳「Whisk」除咗空間感足之外，室內空調欠奉，空氣完全唔流通，部分服務生比較生手，但態度尚算正面，十道菜廚師發辦料理大部份還好算味佳，不過廚房就出哂事！上菜速度拿捏不準，頭幾道菜實在拖得太慢，有啲菜式仲好似俾人切開咗半份咁，唔食麵包根本唔夠飽，唯一最感安慰或許係可以十點半前食得完吧。
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今日嚟咗美麗華試呢間餐廳最鍾意食包嘅我 食咗兩碟麵包賣相幾好👍🏻食落去一般😂冇記錯呢個係鵝肝千層糕有啲鹹，賣相又係唔錯法式雲吞賣相同埋味道都可以龍蝦好食呢個係乳鴿做得都唔錯，賣相可以 😌都好食嘅我覺得最好食係呢一個和牛呢個甜品就真係差啲啦，藍莓雪糕賣相同埋食落去都一般😂有呢個藍色波波打卡位呢,就唔喺餐廳中心嘅,喺邊邊位，至於服務態度呢間都唔錯嘅，但係環境嚟講酒店餐廳就算係一般，食物一般般吧，有好有唔好
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1. 第一道：硬到咬唔開既麵包（好似由早餐放到夜晚既返熱麵包）+超市都買到既普通牛油2. 第二道：龍蝦正常發揮，下面既係切到粒粒既普通水果沙律3. 第三道：99.9%純和牛脂肪~！！但配菜係好食開始時賣相唔錯，但食第一口，我係食緊又凍又生既牛脂肪🤢 真心想問個廚師，呢d係比客人食架咩！？！？！？！？！？4.第四道：超超超超超普通既雜果椰奶芒果布丁，惠康買到既啫哩粉，再加無椰味既花奶而成既法式甜品，但乾冰效果打卡算靚既😂呢4款法國菜既品質真係大開眼界，平價食材變奢華法國菜式,尤其係個99.9%和牛脂肪😂
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