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❝二访的米芝莲一星法国菜⭐️🇫🇷最好食的红虾～开心果疏乎厘🤤❞前排妈妈生日同屋企人一齐再访 @islandshangrila 顶层既米芝莲一星法国菜 @restaurant_petrus 同样都系weekend lunch黎(因为lunch真系抵食好多!)😚依然咁满意😋🙂‍↕️今期menu好岩我口味😍基本上三个course都好中意!Starter今次豪气啲拣左+$388既𝙎𝙞𝙜𝙣𝙖𝙩𝙪𝙧𝙚 𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡 𝘾𝙖𝙧𝙖𝙗𝙞𝙣𝙚𝙧𝙤 𝙋𝙧𝙖𝙬𝙣 简直系人生top 1红虾🤭肉质爽嫩 虾头劲多香浓嘅虾膏🤤将下虾膏挤落sourdough多士片食一流! Main拣左𝘽𝙚𝙚𝙛 𝙍𝙤𝙨𝙨𝙞𝙣𝙞厚厚既Beef Tournedos五成熟 软腍既肉感 夹住一块肥美鹅肝 配上黑松露酱汁 perfect combo!😍甜品见到𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 𝙎𝙤𝙪𝙛𝙛𝙡𝙚 𝙬𝙞𝙩𝙝 𝙋𝙞𝙨𝙩𝙖𝙘𝙝𝙞𝙤 𝙄𝙘𝙚 𝘾𝙧𝙚𝙖𝙢毫无悬念一定拣佢💚🥰店员会将开心果雪糕塞入去朱古力味嘅疏乎厘入边（有片!)疏乎厘轻盈湿润fluffy朱古力味香浓😍开心果雪糕冻冰冰 食落有冰火交融嘅感觉😌最底仲有浓浓既开心果praline! 系我食过最好食嘅疏乎厘🥹💗开头既Amuse Bouche都好有心思 有个好可爱既野菜waffle 上面真系压左d萝卜仔/洋葱仔片😳😍面包又系3款任拣 盐牛油同松露牛油都好香🥰生日送既蛋糕系黑胶唱片咁既样💿(朱古力味但唔好食haha🫣)今次Petit Four系太甜既糖饼类就唔系好啱我口味～🍴𝐖𝐞𝐞𝐤𝐞𝐧𝐝 𝐋𝐮𝐧𝐜𝐡 𝐌𝐞𝐧𝐮 $588 (2-course) / $788 (3-course) (4.5/5)▪️𝙎𝙞𝙜𝙣𝙖𝙩𝙪𝙧𝙚 𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡 𝘾𝙖𝙧𝙖𝙗𝙞𝙣𝙚𝙧𝙤 𝙋𝙧𝙖𝙬𝙣 +$388 ▪️𝘽𝙚𝙚𝙛 𝙍𝙤𝙨𝙨𝙞𝙣𝙞▪️𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 𝙎𝙤𝙪𝙛𝙛𝙡𝙚 𝙬𝙞𝙩𝙝 𝙋𝙞𝙨𝙩𝙖𝙘𝙝𝙞𝙤 𝙄𝙘𝙚 𝘾𝙧𝙚𝙖𝙢꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍珀翠餐厅金钟金钟道88号太古广场港岛香格里拉56楼🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_金钟🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_西式 #joys_法国菜 #joys_finedine 继续阅读

To celebrate CNY, we have decided to go to a Michelin-starred restaurant, and since our last visit to Restaurant Petrus was already back in 2020, today we come again to Island Shangri-La to experience the French cuisine, under the helm of Executive Chef Uwe Opocensky.Located on Level 56, the décor has not changed, with lush carpet, high ceiling with crystal chandelier and murals, and traditional European royal setting offering a posh dining ambience, with also the amazing harbour view looking out from the large windows.I have decided to take the 8-course menu ($2,988) while my wife has the 6-course version ($2,288). After starting with a glass of Krug Grande Cuvee ($560) as aperitif, I have the Domaine Jean-Louis Chave Hermitage Blanc 2015 ($4,000) for the night. A fantastic wine without a huge mark-up.The Amuse Bouche is a Tuile made from dried vegetable including baby carrot and onion, made to a wafer-thin crisp that is paired with a tartar dipping sauce. The other snack is Smoked Salmon Tartlet, with the salmon tartare adding a bit of caviar on top. A nice start.The first course features Oyster, from the famous French producer Ostra Regal, with rich, buttery flavours and delicate texture. The chef has thoughtfully cut into pieces to facilitate eating. It is added with cucumber oil, buttermilk, and a puree with hints of sweet and spice. Refreshing.The second course is Foie Gras, presented in a great way. From the famous producer George Bruck in Alsace, the foie gras are stuffed inside a wine-poached pear and sliced, so it fully recreates the pear in shape, with some pear powder on the side. There are also brioche toasts provided to allow us to spread the foie gras on top to consume. Delicious.For the third course we both select Red Prawn ($388 supplement). Signature of the restaurant, the carabinero is large in size and grilled perfectly. The meat is sweet, paired with homemade garum for touch of savoury. The sourdough on the side is thoughtfully arranged to soak up the essence in the prawn head. Phenomenal.The fourth course features King Crab from Norway. Underneath the delicious and meaty king crab leg is some Japanese-style steamed egg, or chawanmushi, at the bottom. The yuzu kosho helps to provide seasoning, and the dish finishes with a crustacean sauce that enhances the flavours of the delicate crab meat. Delicious.The fifth course is Turbot from France. The fish fillet is pan-seared beautifully, with the surface slightly crisp while the flesh still remains moist and tender. On the side is a piece of celeriac providing contrast in texture, while the horseradish puree to give a bit of spiciness. The dish finishes with a fish sauce infused with oyster to give a wealth of seafood flavours. Delicious.For the sixth course we have both chosen Beef Calotte. The beef comes from a famous family farm called Brandt in Southern California, with the cut being lean but also soft. Nicely grilled, it is added with some shaved truffle to give a slight earthy note, along with a truffle beef jus. On the side is tarte tatin made from onion and pulled beef cheek with some cheese sauce, plus an onion puree. Another phenomenal dish with great taste and flavours.The seventh course features Donabe Rice. The Hokkaido Koshihikari rice is cooked in the earthen pot with chicken broth, with a perfect texture, neither too hard nor too soft. With some finely chopped spring onion to give fragrance, supplemented with the earthy note of truffle on top. There are also some grilled cauliflowers on the side which adds sweetness to the rice. Delicious.The eighth and last course is Souffle, and the interesting twist is that the main ingredient is actually potato. Added to the fluffy souffle is a potato vanilla ice-cream, and then the staff shaves a generous amount of black truffle on top, to give the earthy tone to the dessert. Delicious.The Petits Fours includes Orange Chocolate Peel, Chocolate Truffle, Madeleine to go with cream or mandarin jam, and Elderflower Jelly. All nice treats and adjusted to the local palate so not too sweet. A satisfying conclusion to the wonderful meal, especially over a cup of nice espresso.Service is very good, with the staff attentive and friendly. The bill on the night is $11,878 but mainly it is driven by the bottle of wine I ordered. Considering quality of food and the whole dining experience, this remains one of my top picks of local French restaurants, especially if you like wine. 继续阅读

Finally some free time for lunch following eventual closing of prolonged project. First on the list: chef Uwe, whom I’m a fan of. Mmmm: Sommelier's Selection Wine Pairing 2 Glasses for $320- not bad. Decided to go for a glass of old vintage Burgundy red instead. 3 sets to choose from: -3 courses ($788 pp), -4 courses ($888 pp) or -5 courses ($1,208 pp).Here’s what we had.Bread basket. Particularly loved the honeycomb butter, which managed to elevate the bread to being an essential part of the meal.Snacks: -Wafer roll with Cheese filling-crackers served with Vegetable tartar Appetizer:Japanese Scallop paired with earthy creamy Chervil Root (欧芹根) and refreshing Yuzu, served with Buttermilk sauce and topped with hazelnut.(Supplement of $488) Red Prawn Carabinero- pure decadence: impeccably cooked, its natural sweetness intensified by the umami richness of fermented fish sauce. A slice of perfectly toasted Sourdough to mop up every last drop of the luxurious prawn essence.Paired with Broccolini, Three Yellow Chicken aged for a few days; tender and flavorful with Chicken jus oozing onto the earthy comfort of the perfectly cooked donabe rice. A refined take on a hearty classic indeed. Transforming a classic into something special: Boston Lobster in Lobster bisque sauce topped with Mushroom slices, served alongside a flaky buttery Croissant stuffed with lobster filling. Regrettably, lobster was a tad overcooked.Chocolate Tart infused with Tonka Bean topped with creamy hazelnut and Ice cream. The tart’s crisp shell was spot on.Thoughtfully curated Artisanal Cheese selection with Jam and Honeycomb.To end:-Almond nougat -Chocolate truffle-Amaretti (almond cookies)In summary: each dish was carefully composed, showcasing a mastery of technique and deep appreciation for premium ingredients. The quality of execution, thoughtful pairings and attentive service created a meal that lingered in the memory long after the last bite. 继续阅读

.One of the best Christmas dinner 1. Antilope 1858 Oyster:Refreshing with a subtle zing from champagne granite.2. Foie Gras (first dish):Luxurious, enhanced by sweet fig and crunchy hazelnut.3. Yellow Chanterelles:Earthy, richly complemented by foie gras and pork fat.4. French Banana Shallot:Intriguingly sweet, with balsamic and truffle depth.5. Red Prawn:Smoky and complex, highlighted by sourdough's crunch.6. Atlantic Turboterfectly cooked, paired wonderfully with sprouts and wine.7.Brandt Beef Calotte:Tender beef, balanced with earthy mushroom and sweet chestnut.8. Winter Wonderland:A delightful festive treat, merging chocolate with gingerbread spice. 继续阅读

完全不值得花钱和时间的米芝连餐厅，食物方面没有特别，服务不像五星级酒店餐厅，红酒清杯都没有侍应倒红酒，晚餐前亲自致电和WhatsApp 要求写祝贺语句，上甜品前再提一次，侍应说没有收到任何通知，再三要求甜品上写上祝福语，甜品送到时，竟然没有写上祝福语牌，侍应说等阵再有一份甜品写上祝福语，最后他们只是在三个Madeleine 写上祝福语，去过咁多间米芝莲餐厅，没试过这么令人这么惊喜的祝福语放在dessert plate 上面，真的令人失望😞 继续阅读