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Level8
2020-01-23 5163 views
早前追睇木村套新劇「摘星廚神」(或譯「東京大飯店」),講到「摘星」之路認真唔易走,老實講,就算唔喺摘星,做飲食本身都唔喺一件易事。小弟就無做過飲食,但多年嚟周圍搵食,亦認識過啲店主,都有少少體會。之不過,最緊要喺講實力,就好似最近落戶香港主打法日菜嘅「Tirpse」,睇過啲雜誌介紹,2015年晌東京開業,2個月就摘下米芝蓮一星,快速摘星確喺一個傳奇。餐廳位處K11MUSEA,坐擁無敵海景,而室內環境裝修得摩登時尚,卻又顯得高雅,且甚有情調,最特別喺天花上嘅木材裝飾,添幾分原野、森林之感。據店員介紹,餐廳無散點,只有8道菜嘅晚餐供應($1,188+ 10%),雖然選擇少咗,但勝在菜式做得更專注,質素更具保證。餐廳所賣嘅喺融合亞洲各地元素嘅新派法國菜,加上由日本人主理,更有信心佢哋對做菜嗰份熱誠同認真。而侍應對每道菜式都好熟悉,每次上菜,都會細心講解一下菜式嘅用料及其亮點。Amuse Bouche食過法國菜嘅朋友都知,佢哋梗有個做得精巧、食你唔飽嘅開胃小品,佢又唔算頭盤嚟,就好似上酒樓食中菜時,一坐低就擺低幾小碟酸菜、花生咁,當然,法國菜就唔會咁簡單啦。而晌「Tirpse」,開胃小品就做到
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早前追睇木村套新劇「摘星廚神」(或譯「東京大飯店」),講到「摘星」之路認真唔易走,老實講,就算唔喺摘星,做飲食本身都唔喺一件易事。小弟就無做過飲食,但多年嚟周圍搵食,亦認識過啲店主,都有少少體會。之不過,最緊要喺講實力,就好似最近落戶香港主打法日菜嘅「Tirpse」,睇過啲雜誌介紹,2015年晌東京開業,2個月就摘下米芝蓮一星
,快速摘星確喺一個傳奇。
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餐廳位處K11MUSEA,坐擁無敵海景,而室內環境裝修得摩登時尚,卻又顯得高雅,且甚有情調,最特別喺天花上嘅木材裝飾,添幾分原野、森林之感
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103 views
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79 views
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據店員介紹,餐廳無散點,只有8道菜嘅晚餐供應($1,188+ 10%),雖然選擇少咗,但勝在菜式做得更專注,質素更具保證
。餐廳所賣嘅喺融合亞洲各地元素嘅新派法國菜,加上由日本人主理,更有信心佢哋對做菜嗰份熱誠同認真。而侍應對每道菜式都好熟悉,每次上菜,都會細心講解一下菜式嘅用料及其亮點。
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Amuse Bouche

食過法國菜嘅朋友都知,佢哋梗有個做得精巧、食你唔飽嘅開胃小品,佢又唔算頭盤嚟,就好似上酒樓食中菜時,一坐低就擺低幾小碟酸菜、花生咁,當然,法國菜就唔會咁簡單啦。而晌「Tirpse」,開胃小品就做到有兩款,等客人過足口癮。
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第一款就喺以一片脆片,有啲似炸豬皮嘅感覺,再放上焦糖洋蔥、黑松露、銀魚仔,一口食落去,口感及味道都好多樣化,好過癮吓!
Amuse Bouche
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Amuse Bouche
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第二道可以稱之為海膽撻,因為以北海道海膽、耶路撒冷雅枝竹慕絲、法國芝士配搭而成,咬落撻殼極之脆口,芝士又襯托出海膽嘅鮮味,頗有驚喜。
Amuse Bouche
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Amuse Bouche
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Bread

麵包籃則似喺意大利拖鞋包,微暖我都收貨,依家拎起手仲喺熱烘烘,抵讚啦,而且,啲麵包非常軟熟。但亮點其實晌啲牛油度,以酸忌廉、法國牛油及馬卡風芝士打成,再灑少少海鹽,柔滑而味道甚具層次
Bread
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Bread
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Oyster, Spinach, Hazelnut Oil

卒之都上頭盤喇,但先嚟一碟「黑掹掹」嘅嘢,點睇都唔似喺餐牌上嘅菜式,原來,法國石蠔以65°C熱水灼過,再鋪上柔嫩嘅菠菜菜,而底下仲墊有啲菠菜蓉。蠔肉肥厚,晌菠菜蓉襯托下,蠔味更鮮濃,而且餘韻長。
Oyster, Spinach, Hazelnut Oil
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Oyster, Spinach, Hazelnut Oil
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Shirako, Potato, Truffle

友人就揀咗北海道鱈魚白子,初時睇名都以為喺加啲松露醬啦,原來喺即刨嘅法國黑松露,嗰朕香氣更幽香脫俗,而最底則墊有少少薯蓉。白子入口「滑嘟嘟」,而薯蓉更喺滑溜無比,卻有濃郁薯味,事後先知,原來薯蓉喺加入法國鮮奶去煮。
Shirako, Potato, Truffle
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Shirako, Potato, Truffle
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White Kidney Bean, Chorizo 

紅腰豆晌食沙律時就食得多,但白腰豆呢,就記憶中應該喺第一次食。有別一般嘅忌廉湯,據侍應介紹時,放咗啲棉花糖,所以,滑溜得嚟有種沙沙嘅口感,白腰豆味十分濃,唧咗少少西班牙辣肉腸油,所以,味道又唔單一,帶少少香辣感,幾有趣嘅一款湯品。
White Kidney Bean, Chorizo
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跟住落嚟喺第三道菜(Third Course),都喺魚鮮嘅菜式,共兩款選擇,不過,要留意,其中一款東洋鯧需額外加多$88。
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Branchiostegus, Clam, Yuzu

華麗嘅魚鮮登場,得侍應介紹,真喺長唔少知識,魚鮮喺用上跟日本甘鯛同科嘅馬頭魚,連皮半煎炸後再焗,金黃嘅魚皮脆到不得了,喺精彩位,而魚肉嫩滑細緻;咁蜆呢?唔見喎,原來底下嘅非醬汁,而喺以魚骨、鮮蜆、柚子熬嘅湯,怪唔得侍應會再放多隻羹俾我哋啦,啲湯十分之鮮甜、清新,好有心思
。伴碟嘅喺我哋家常接觸嘅白菜,而晌日本,就會用上日本芽蔥。
Branchiostegus, Clam, Yuzu
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Branchiostegus, Clam, Yuzu
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Branchiostegus, Clam, Yuzu
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接住喺主菜喇(Main Course),同樣都喺有兩款選擇,一款喺法國珍珠雞,另一款喺美國極佳級(Prime)牛肉,不過,部位就無特別提,但溫提,選後者就需要額外加多$88。
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Guinea Fowl, Carrot, Girolle

依道法國珍珠雞嘅賣相,利用薑黃南瓜蓉當作顏料,做到有啲似抽象畫咁,而伴菜除有甘筍、雞油菌之外,最估唔到喺兩小截白色、淋上泡沫嘅茄子嚟。而珍珠雞喺先慢煮,後煎封,所以,外皮極之香脆,雞肉嘅質感就保持柔嫩細膩,富彈性,伴以少許薑黃南瓜蓉,實在能突出食材嘅精髓。
Guinea Fowl, Carrot, Girolle
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Guinea Fowl, Carrot, Girolle
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U.S. Prime Beef, Black Garlic, Cacao Red Wine Sauce +$88

相對碟法國珍珠雞,呢一道美國牛柳嘅賣相就相對簡而清,不過,依然喺靚料取勝。牛柳煎嘅火候恰到好處,剛好五乘,落刀已知道其質感有幾軟腍,而肉味香濃,配以少少黑蒜,以及紅酒汁,醬汁令肉香更調和;伴菜嘅蘿蔔亦好清甜,入口無渣。
U.S. Prime Beef, Black Garlic, Cacao Red Wine Sauce
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U.S. Prime Beef, Black Garlic, Cacao Red Wine Sauce
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以小弟食法國菜有限嘅經驗,通常晌小主菜同主菜之間,都有一道簡單嘅甜點「雪葩」做間場,然而,今次晌「Tirpse」就無咁嘅安排,反而近尾,有一道迷你甜品(Mini Dessert),之後先再有一客正式嘅甜品
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Guinness Ice Cream

雖然話呢一道喺「迷你甜品」,但份量絕對唔會好迷你,而且,亦為迤做。以健力士黑啤做主角已經少有,難得個雪糕做得軟滑,又確喺好有啤酒味,味道非常過癮;再襯以少少焦糖麥粒、及白朱古力薄片,就連賣相都搶晒分。
Guinness Ice Cream
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Kalamansi Mousse

個黑啤雪糕已好有驚喜喇,再落嚟嘅兩款甜品亦無令人失望。先分享呢一款青柑桔慕絲,初頭第一眼望落去以為喺類似火焰雪山之類嘅法式甜點,原來喺白朱古力做成脆殼,裡面喺青柑桔慕絲搭士多啤梨及蕃石榴果醬,入口酸爽清涼,好有新鮮感;另旁邊小球喺薑味雪葩,薑味十足,辛而不辣。
Kalamansi Mousse
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Kalamansi Mousse
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Kalamansi Mousse
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Mascarpone Cream 

另一道甜品單喺外型就勁吸引,既立體,又具層次。由下而上,喺柔滑嘅馬卡風芝士忌廉、甜脆可口嘅蛋白餅、濃香嘅柑肉漬及香滑嘅檀香木煙燻牛奶雪糕,再以法式曲奇片作裝飾,配搭絕對喺一份份嘅心思,味道多變,又唔會覺得好古怪。
Mascarpone Cream
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Mascarpone Cream
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Mascarpone Cream
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Lemon Tea
雖然話只喺檸檬茶而已,但都可以做得好細心,因為紅茶並非「求其」搵個茶包開沖,而喺用上原片茶葉,以及加入少少果皮,感覺份外唔同,茶味更芳香。
Lemon Tea
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Lemon Tea
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Latte
甜品,小弟一向慣性要熱鮮奶咖啡,不過,嚟錯杯凍嘅,咁我亦無乜所謂。不過,凍飲跟熱飲就睇少好多嘢,無拉花,又飲唔到咖啡師沖況嘅手勢,但喺,杯鮮奶咖啡本身嘅味道都唔錯嘅。
Latte
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Mignardises

有食開法國菜嘅朋友都知,當上餐飲之時,隨之都會有「Petits fours」、「Mignardises」嘅小甜點,無話一定會喺啲乜,就今晚而言,侍應介紹就喺茉莉花味棉花糖、拔蘭地金磚蛋糕、意大利果仁曲奇。每件均做到一小口呎吋,無論口感,抑或味道,3款小甜點都各具特色,非常搭配小弟杯咖啡。
Mignardises
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今晚,確喺一次奇妙嘅美食旅程,菜式晌用料、配搭、視覺,都喺極盡心思,而且,舒服嘅環境,熨貼嘅服務,以及,上菜不緩不急,都叫客人好寫意咁盡情用膳,故此,小弟亦好盡心領略每道菜箇中滋味。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$1355 (Dinner)
Recommended Dishes
Amuse Bouche
Oyster, Spinach, Hazelnut Oil
White Kidney Bean, Chorizo
Branchiostegus, Clam, Yuzu
Guinea Fowl, Carrot, Girolle
U.S. Prime Beef, Black Garlic, Cacao Red Wine Sauce
Guinness Ice Cream
Kalamansi Mousse
Mascarpone Cream
Mignardises