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Restaurant: Le 188° Restaurant & Lounge
Offer: Cathay members can earn up to HKD4 = 2 miles with the Asia Miles by Cathay app. T&C apply.
Terms & Details:
  • Cathay members must present a membership QR code in the Asia Miles by Cathay app to earn Asia Miles.
  • Asia Miles can be earned on eligible transactions of up to HKD10,000.
  • 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 = 1 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
首先祝傳媒界前輩 陳圖安 Jacky 生日快樂,心想事成!話說之前約了 Jacky 食飯,那天我剛在鰂魚涌做講座,完成後就到北角「港島海逸君綽酒店 Harbour Grand Hotel」頂層的「Le188˚」。起初我是隨心 book 的,原來這裡也是 Jacky 常來的酒店,尤其中菜廳,更是他的 favorite 呢。這晚吃西餐,我們先上天台頂樓印賞海景:(NG 相)說真,這裡地理位置堅佔盡優勢,將無敵大海景盡收眼底,全無高樓大廈遮擋,港九兩岸的日夜維景均可望到盡:有靚景當然不會浪費,餐廳裝潢上用落地玻璃,自然光透進,保持開揚感,夜晚也可以望盡維港夜景 :我甚喜歡餐廳的現場音樂,感覺 relax:自從換了新主廚 - 來自法國的米芝蓮大廚 Chef Florian Muller 上場後,每次來都有驚喜,也是我挑選這裡吃飯的原因之一。三人飯局,我們先由 set dinner 開始。頭盤二選一,我的「Scallop Carpaccio Salmon roes and kiwi」意式帶子薄切配三文魚子、奇異果。熟悉我的朋友都知道,不論生牛肉或海鮮,我很喜歡吃 carpaccio,這是品嚐鮮美
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首先祝傳媒界前輩 陳圖安 Jacky 生日快樂,心想事成!
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373 views
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話說之前約了 Jacky 食飯,那天我剛在鰂魚涌做講座,完成後就到北角「港島海逸君綽酒店 Harbour Grand Hotel」頂層的「Le188˚」。
127 views
0 likes
0 comments
89 views
0 likes
0 comments
起初我是隨心 book 的,原來這裡也是 Jacky 常來的酒店,尤其中菜廳,更是他的 favorite 呢。
63 views
1 likes
0 comments
這晚吃西餐,我們先上天台頂樓印賞海景:
132 views
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(NG 相)
160 views
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說真,這裡地理位置堅佔盡優勢,將無敵大海景盡收眼底,全無高樓大廈遮擋,港九兩岸的日夜維景均可望到盡:
33 views
1 likes
0 comments
26 views
0 likes
0 comments
有靚景當然不會浪費,餐廳裝潢上用落地玻璃,自然光透進,保持開揚感,夜晚也可以望盡維港夜景 :
409 views
0 likes
0 comments
59 views
0 likes
0 comments
40 views
0 likes
0 comments
我甚喜歡餐廳的現場音樂,感覺 relax:
46 views
0 likes
0 comments
自從換了新主廚 - 來自法國的米芝蓮大廚 Chef Florian Muller 上場後,每次來都有驚喜,也是我挑選這裡吃飯的原因之一。
259 views
0 likes
0 comments
三人飯局,我們先由 set dinner 開始。
29 views
0 likes
0 comments
25 views
0 likes
0 comments
頭盤二選一,我的「Scallop Carpaccio Salmon roes and kiwi」
66 views
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0 comments
意式帶子薄切配三文魚子、奇異果。熟悉我的朋友都知道,不論生牛肉或海鮮,我很喜歡吃 carpaccio,這是品嚐鮮美食材最原始的方法。有甚麼直接得過生吃食材?軟嫩帶子薄切,竟配酸甜的奇異果肉,再撒一些鹹香魚籽點綴,將味道立體化,輕巧鮮味,很 fresh 和合夏天的胃納。

「Duck Foie Gras Terrine Apple Ginger, brioche and orange bitter jam」
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鴨肝凍肶配蘋果薑、牛油多士、香橙醬。試了少許,鴨肝軟滑。其實我一向喜歡鴨肝多與鵝肝,肝味較濃。而且別看輕弄肝醬的手功,要滑而無筋,調味不霸道,甚考廚師功力。

「Japanese Mini Pumpkin Soup Bacon and black truffle cream」
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似一個農莊的攞設,迷你日本南瓜起肉,表面煙燻過,肉再與煙肉、黑松露忌廉打成湯:
11 views
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質感絲滑,黑松露油不會落過龍而搶去日本南瓜的天然甜,整體不落俗套。

來到主菜部份,餐單是「The Classic French Beef Parmentier Mashed truffle Potato」與魚二揀一,我挑了後者「Pan Fried Pike Perch Orange sauce and turmeric fennel」
16 views
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香煎派克鱸魚配香橙醬汁、法式黃薑茴香,整個配搭塑造出健康清新感。魚肉煎至金黃,外邊微脆內裡仍保留應有的滑溜, 配甜香橙汁尤其開胃。

另一款傳統法式牛肉餡餅配黑松露薯蓉,我也試了少許,比魚更好吃!!
7 views
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可能我是牛魔王啦,它沒有那股討厭的牛躁味,用料與煮功該相當優秀。黑松露令嗅覺帶來輕輕的誘感,組合討好。

甜品二選一,每款來一個互相分享。「Strawberry Mousse Raspberry with strawberry ice cream」士多啤梨慕絲配紅桑子、士多啤梨雪糕:
6 views
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「Bitter Chocolate Tartlet Vanilla ice cream」軟心朱古力撻配雲呢拿雪糕:
11 views
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以上五道菜式的套餐是 $618 + 10%。回看相片,原來今晚我們吃了好幾度用黑松露及三文魚子入饌的菜式,還有不少甜品呢。大家開懷大吃和傾偈之餘,笑聲不絕,已約定下次聚會會轉口味,到中菜廳 -「君綽軒」!
12 views
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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
2019-06-27
Dining Method
Dine In
Spending Per Head
$670 (Dinner)
Celebration
Birthday