60
2
2
Restaurant: Feuille
Offer: Cathay members can link a card to earn up to HKD4 = 2 miles via Card Linked Earn. T&C apply.
Terms & Details:
  • Members wishing to use Card Linked Earn must link eligible Visa and MasterCard credit and debit cards to their membership account.
  • Asia Miles can be earned on eligible transactions of up to HKD10,000.
  • Cathay members may earn Asia Miles with Card Linked Earn by paying for eligible purchases with Linked Payment Cards through Apple Pay, Google Pay and Samsung Pay. However, Cathay members will not be able to earn Asia Miles with Card Linked Earn with third party platforms such as Alipay, Wechat Pay and Paypal.
  • Cathay members can earn HKD 4 = 1 mile when dining at Cathay partner restaurants. Standard Chartered Cathay Mastercard® holders can earn an additional HKD 4 = 1mile dining rewards when they pay with their card, for a total of HKD 4 = 2 miles.
  • Asia Miles earned are based on the total amount spent including service charges, taxes and tips.
  • Asia Miles may not be earned on certain promotional menus. Please check with individual partner restaurants prior to dining.
  • Asia Miles will be credited to members’ accounts 10 working days after each eligible dining transaction. .
Other Cathay Terms & Conditions apply.
Level4
521
0
可持续finedining的局限性在哪里
2023-10-07 1991 views
想法与创意很好，但讲故事的痕迹太重，我是来享受美食的，不是来被强行灌输零浪费理念的。香港的可持续fine dine还在起步阶段，论诚意我觉得Roganic更胜一筹·本地的当季食材和蔬食，法餐的烹调手法，可是一套Lunch set显得拼拼凑凑，并且重复元素太多，整顿饭吃得很乏味·前菜已经是最精彩的部分，三道小菜勾勒出植物的一生。主菜和甜品缺了连贯感，完成度有些脱节，没有印象深刻的味道，也没有能吃饱的硬菜·Part 1: Grains & SeedsPart 2: Leaves, Stems & RootsPart 3: Flowers & Fruits, Origins·【Chia Seeds/Lemon Tree Kombucha】由“播种”开场，发酵两个月的奇亚籽康普茶，高昂清冽的酸度像海浪一样冲上舌尖，把味蕾唤醒·【Madras Curry/Frog Legs/Rosemary】泡泡糖造型的迷迭香炸蛙腿，别具一格模仿出植物抽芽的状态。外层微酥，内里柔嫩多汁，咖喱酱香料味浓郁回味悠长·【Cumin/Egg/Sweet Corn】这道孜然焦糖玉米鸡蛋羹是巴黎本店招牌的变奏版，模拟了破壳
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想法与创意很好，但讲故事的痕迹太重，我是来享受美食的，不是来被强行灌输零浪费理念的。香港的可持续fine dine还在起步阶段，论诚意我觉得Roganic更胜一筹
·
本地的当季食材和蔬食，法餐的烹调手法，可是一套Lunch set显得拼拼凑凑，并且重复元素太多，整顿饭吃得很乏味
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前菜已经是最精彩的部分，三道小菜勾勒出植物的一生。主菜和甜品缺了连贯感，完成度有些脱节，没有印象深刻的味道，也没有能吃饱的硬菜
·
Part 1: Grains & Seeds
Part 2: Leaves, Stems & Roots
Part 3: Flowers & Fruits, Origins
·
【Chia Seeds/Lemon Tree Kombucha】由“播种”开场，发酵两个月的奇亚籽康普茶，高昂清冽的酸度像海浪一样冲上舌尖，把味蕾唤醒
·
【Madras Curry/Frog Legs/Rosemary】泡泡糖造型的迷迭香炸蛙腿，别具一格模仿出植物抽芽的状态。外层微酥，内里柔嫩多汁，咖喱酱香料味浓郁回味悠长
·
【Cumin/Egg/Sweet Corn】这道孜然焦糖玉米鸡蛋羹是巴黎本店招牌的变奏版，模拟了破壳的形态。孜然焦糖酱有着奇妙而和谐的咸甜，让轻盈的鸡蛋泡沫有了风味骨架
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清甜的玉米颗粒被揉合进质地如卡仕达般的绵密内里，千层酥条点缀上细密的小香葱，搅一搅很有趣
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【Feuille Bread/Dill Pil Pil】南瓜籽面包正常发挥，嫩绿色的抹酱全场最佳（我空口吃光了两碟）！不是传统黄油，而是用多宝鱼鱼骨和莳萝油熬制出的莳萝鱼骨胶酱
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质地细腻丝滑，如刚打发好的鲜奶油，含蓄的鲜味下是鱼骨胶原浓厚滋味的喷张，还若隐若现一丝青草般的香气
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【Green Peas/Clams/Almond Milk】杏仁奶比较清淡，跟甜豆、象拔蚌等几种食材像是被强扭到了一起，毫无默契感，一丝转瞬即逝的酸度也不知来自谁。顶着甜豆泡沫的花蛤放在鹅卵石上，还原石滩上的模样，造型令人费解，味道也很迷
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【Fennel/Scallops/Chives】看着山清水秀，但调味忽然重口，咸和酸拔高了几个度，离奇出现的酸瓜成为一个不太和谐的音符。主角是小巧的茴香gnocchi，带子作为foam的形式出现，存在感不高，竟然又有甜豆？
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【Parsnip/Poultry/Onion】一道菜吃到鸡的各种形态，鸡骨熬成的浓酱搭配防风草酱，Sauteed鸡胸肉如肌肤般娇嫩，鸡腿肉柔韧紧致，浓郁一些的调味中融合洋葱的柔糯清甜，不过又双叒叕再现的foam已经让我产生了深深的无力
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【Apple/Beer/Tonka】苹果挞呈现出开花和结果，酥皮挞底托起细小的糖渍苹果，切开即释放出浓缩的清甜。清凉的啤酒风味奶油有微微发酵的感觉，顶部一片妩媚的Tonka脆糖，整体喜欢的
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【Miso - Meringue】酸酸甜甜的百香果蛋白霜【Cauliflower - Coconut】混合了香草籽的花椰菜foam搭配椰子雪葩，甜甜的奶香之余有股淡淡的蔬菜味
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环境是雅致舒适的，室内摆放着一排腌渍发酵的瓶瓶罐罐，装饰有在用心营造自然和树林的痕迹
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服务质素一般，并且有个别（在我没有选择full menu和wine pairing之后）态度傲慢。上菜忽快忽慢，节奏把控需要改进
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有点不能忍的是，莫名其妙换菜单是个什么操作？不愉快的细节不赘述，这么仓促无论如何都不该是高级餐厅的作风
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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
    2023-09-28
    Dining Method
    Dine In
    Type of Meal
    Lunch