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跟女友慶祝拍拖一週年紀念,選擇了在港島香格里拉的Petrus午膳環境沒有刻意的奢華,牆上掛著幾幅油畫,甚有格調.食客們都在靜靜的享用著食物,又或者靜靜地享受著維港美景.56樓的高度加上臨海的位置,尖沙咀到九龍東的維港風光一覽無遺.有時候,幫襯西餐廳是會有點兒侷促,但Petrus沒有給人絲毫的壓迫感.甫進店門便會有一位外國服務員親切地招呼你,跟你寒暄幾句.問問你要不要來杯果汁或水.水有still water跟sparkling water俾你揀,都是要收費的,一瓶一百元上下.本身甚少吃西餐,法國菜自然是更加少既然對法國菜沒什認識,那就從set lunch menu 挑選食物吧頭盤,湯,主菜,二道菜HK$368,三道菜$428,含一杯house wine及餐後的coffee/tea忘記拍下餐牌,也許未能完整告訴大家食物的名稱,但味道總是令人留下最深刻印象的首先送上來的是一大籃麵包,你可以從中挑選兩三件建議挑選一些軟身的,配上他們home made的紫菜牛油,味道上佳.配原味牛油也很香滑.當日的餐湯有兩款,特式是以不同的果仁入饌很好奇多數用作做甜品的榛子如何可以煮成湯,於是點了一個.味道有點

我地周不時都會去下gourmet lunch. 獎勵下自己嘛．Booked 了五月份一個星期六，十二點的lunch. 一出lift, 即踫到一些同胞，他們未待我們出lift, 已衝入lift 內．估吳到，他們真係無處不在．入到去Petrus, 真係嚇一跳，我們是那裡lunch 的第一檯客．雖然係靜ｄ，無所謂，we still enjoyed it!　之後都陸續有多檯客都了．呢度個報局係好似terrace咁，一層層，後面的檯比我們近窗的高，可以enjoy埋個維港景啦．我們被安排坐在窗邊，嘩，那裡五十六樓居高臨下，維港景象盡入眼簾，非常靚的景．我們先來一支still water. Waiter 會問你要still or bubble water. 兩樣choices 都要收錢的，我地支 still water 就$90. 我們都點了 set lunch. Set lunch 包 appertiser, soup, main dish and petite four and tea or coffee另外紅酒或白酒一杯. Dessert 是另計/叫的．前面食評所指的dessert 車任

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. -Pavarotti Usually I mention food first, but this time I shall talk about service at the outset. I think, at restaurants like Petrus, service is as important, if not more important, than the execution of dishes. Pampering:The service manager, Mr. Nicolas Pierron, is familiar with D. D was warmly greeted upon arrival and we were led to our corner seat next to

It's been a few years since I last paid to dine here, so I looked forward to seeing how the restaurant compares with its peers.We were presented with the menu and introduced to the tasting menus. None of us really wanted to go through the full tasting menus, but some of the items did look pretty good. We asked the maître d' if we could order a few items from the tasting menus, and the initial response was negative... Huh? This is a Michelin-starred French restaurant, and they actually said "N

大致同意之前食家的評價, 即服務貼心, 環境舒適, 食物質素亦不錯, 但缺驚喜. 同意是慶祝喜慶日子的好地方.高貴典雅的裝潢, 和吉地士風格相約, 加上景觀開揚, 雖非君臨天下, 亦讓我有指點江山之感. 服務完全是五星級標準, 對食法和食物亦有介紹, 合我心意. 週日三道菜午餐$428包餐酒, 算是超值.先上餐包, 可惜多是冷的, 只好想像它們初出爐時該是多美味, 其海藻牛油亦具特色. 頭盤-沙律醬蟹肉配以一層以餐前酒製作的啫喱, 上鋪柚子和鮮香草. 柚子有點苦澀是缺點, 但總體是清新, 賣相亦極佳.湯-bouillabaisse魚湯, 來自普羅旺斯. 味道濃而不稠, 中有一薄荷葉. 和其稪郁香醇的白酒挺匹配, 但當然不能和真正法國南部地道的湯相比.主菜-白桃配鴨胸. 白桃疑是罐頭貨, 但總算甜酸醒胃, 爽身但桃味不彰. 厚切鴨肉medium rare得嫩滑, 用黑椒去羶, 顯出鮮味, 以主菜來說算是酒店餐廳中較高質的.芝士是送的, 有約十款選擇, 大都是法國芝士, 但都屬味道較濃的, 如羊奶芝士, roquefort等, 琳琅滿目. 要了其中四款, 惜沒有餅乾佐食. 最後petit

登,登,登...遲咗一個星期,因扭傷了脚,但急不及待了,因Openrice上的ロ碑咁好,我咁為食,"嗱嗱冧"更係要試吓這個我飯堂List上,仍未出現過的地方,都唔知點解會咁失察被遺忘了????短短以上幾句都已乎之慾出這個地方完全冇令我們失望之餘,應該不用等到明年今日才會再訪. 餐廳座落在最頂的五十六樓,維港景緻盡收眼底,我跟Honey好relax咁享受我地嘅Sunday Lunch!每個客人都好Despline地傾談,而不是高談濶論,已感覮冇比寫意.Menu有Set Lunch 及 A la Cart 選擇,但法國菜????我始終想試她造"鴨"菜餚的水準,但 A la Cart Menu冇,所以我兩都選了Set Lunch. $498/3 courses.開始帶上第一道食物:Blue Crab Meat - 做法很清新帶Fusion感,反而我就傳统地選了Seared Duck Liver - 都非常香,膩, 配白桃佐料,相得益章.湯:我一樣比較傅统地選了Bouilabassie - 南法國的魚湯,好Homemade feel..濃又鮮甜唔腥!Honey永遠對豆湯都情有獨鐘,我唔會再左

Petrus was awarded two Michelin stars, and it's right near where Mr. G works, so naturally I picked it for Mr. G's b-day dinner this year Located on the 56th floor of HK Shangri-la, Petrus boasts a breathtaking view of Kowloon (Note to self, always always ask for a window table when making a reservation) as well as an interior that's decorated like a resplendent French castle~The b-day boy had the tasting menu (at 1280HK$ a head) while I ordered a la carte. The food was delightful and artfully

「Welcome 劉生！Enjoy your lunch」，再引領我們到靠窗的位置，奉上餐牌，詳細講述內容。很悅耳的問候語，第一個感覺真好。環境方面，特高的樓底、別出心裁的設計、優雅的裝潢、高貴的水晶吊燈、無敵的維港美景，足夠形容了吧！畢竟是五星級酒店的法國餐廳，米芝蓮二星店，環境這一欄總不會失禮。服務生拿著麵包籃前來，四款的麵包分別是小圓包、牛油包、麥包以及法包。細食的我，只選取了法包，塗上咸牛油吃，味道是對辦，裡頭軟身，但外層稍嫌偏實。女士的小圓包和牛油包，據報是鬆軟好吃。來點白酒，服務生有介紹過，但對於酒一竅不通的我，轉個頭已忘了名字。入口是帶點甜味，不過after taste就是苦澀，算不上平易近人，對方也不甚喜歡，只輕輕淺嚐了兩口。頭盤先是海螺配黑椒啫喱，凍食的海螺，本身就是冇味，不過質感爽脆，廚師就在海螺上灑幾粒黑椒，既能引出味道，亦不會破壞海螺的爽脆口感，淡口的啫喱亦然，是個很聰明的做法。再者，爽口的海螺配合軟身的啫喱，非常穩陣。另一款頭盤為Pasta，用上芝士及西蘭花茸去煮，再配以煙肉、西蘭花和我喜愛的火箭菜。Pasta煙韌有口感，味道有如平時吃慣的Cabonara，自

It was a perfect dinner!Perfect ambiance, Perfect Service, Perfect surprise, Perfect food.Seriously, I did not find the food any more amazing that all other michilin restaurants I been to, but this restaurant's service was among the best!We did not tell the wait staff that it was our anniversary, but from our conversation they figured it out themselves, so they gave us a surprice anniversary desert platter, and a wonderful gift (it was meant to be given to mothers, but when he presented to me, h

從來是這樣，懶開的是有條路的...重慶回港後，藉詞香港天氣不好，客讓自已懶惰已經數週週，就讓七月重新開始回復寫食評習慣罷!　而其實也要多謝Foxyleo，其精彩食評不但吸引我的目光，與她相約碰面的一頓飯也是精彩，不可不記。那是天公不做美的一個週末，天陰且有雨，但亦無損初次見面的興奮心情；事實上，除了頭盤小小的瑕疵，整頓質素也達到預期，甜品及甜點位更有不少驚喜，下面會慢慢介紹。　置身港島香格里拉56/F，Petrus的層數與格調是一樣的高，未抵達餐廳，金碧輝煌、雍容華貴的電梯大堂，已予人一種高貴感。出了電梯，跟著指示牌轉右再轉左，就會抵達餐廳入口。Petrus的裝潢洋溢著法式貴氣與典雅，與半島老牌法菜Gaddi's相約，連dress-code也一樣的要求較嚴謹，男士來可是要穿著整齊襯衣的。我訂了的是開揚window seat，雖然是日沒有陽光映照，環境一欄也是滿分。　此處兩道午餐索費$368，三道菜則是$428，收費已包一杯餐酒或果汁，以二星店來講頗為抵食。兩位女生都選了三道菜午餐，不過同樣放棄了湯改選甜品，呵呵。點菜後首先有自選麵包籃，當中約4-5款選擇，隨便選了3款來嚐嚐，但覺麵包大

在OR拜讀殿堂級食家阿Yan的食評已久，真正與Yan以留言 / email 交流卻是近期的事。難得新知有興趣和我一起到Petrus品嚐法國菜，當然欣喜非常。Yan還高效地訂好近窗戶的桌子，好等我們的飯局有美景相襯。位於港島香格里拉酒店56樓的 Petrus，有居高臨下獨享維港景致之勢。可惜今天密雲加上大雨，差點連對岸的尖沙嘴也看不清楚，賞景不成有點掃興。不過就餐廳而論，Petrus是香港老牌的法式傳統高級餐廳，走的是以口味和食材取勝的傳统路綫，跟 Amber和Robuchon的新式法國料理或Bo innovation和Krug room 的分子厨藝有所不同。午餐分別有$368的兩道菜和$428的三道菜兩種連餐飲，甜品要另加$60一客。今天點了薄荷蕃茄啫喱伴沙甸魚、雅枝竹餛飩伴銀鱈魚和甜品Mango Square及牛油雪糕。除此之外，餐前還有吃完可以再添的小麵包(有Butter Roll、麥包和小軟包等)。餐前小麵包 – 小麵包之中，嚐了麥包、小軟包和Butter Roll。麥包是長方型，底和面都焗到呈「脹卜卜」狀，表面滿佈麵包糠狀物質，換成中菜館場景的話，這款麥包很可能被會定名為「金磚

I always tell myself, before stepping into a michelin restaurant, that the food is auxiliary to the experience of impeccable service and having good company.So, Petrus. Location: unbeatable. Heart of Admiralty cluster of hotels. up top. Excellent view. Breathtaking journey up the bullet (glass) elevator, magnificent mural. Service: excellent, as with all michelin restaurants. The receptionist knew my host by name, greet us, showed us to our seat, on the upper 'deck'. Attentive, polite, quiet. Br

This is where we where, my wife and me. Sitting on top of the world for her birthday, at the Petrus Restaurant in the Shangri La Hong Kong. We went there just a little bit after the New Years Eve, having spent the holidays eating and drinking in France (where we come from) we had no real appetite for large portions and my grand ma's type of food (rather greasy to tell you everything! ). But still we where looking for French cuisine, Michelin type, or modern cuisine if you like. Oh not the 3 sta

Date: 17 Jan 2010We were shocked to see the "Water List"!!! Ordered a bottle of Evian.I had 2-course whilst my hubby had 3-course.My set: Scallops thick and juicy with smell of sea-water; lamb medium well with chinese cabbage as side-dishHis set: chicken foie grasordinary; broth with beef ballsI didn't try but he said "so and so" (not recommended); grilled veal-cut ordinary.The house wine (chateau de bouguet) is rich; another wine (cote du rhone) is more tasty and fruityMarron cake with pear so

看到這裏好評如潮，也就把心一橫，將本來一早訂好了的Caprice生日午餐改到這裏來。一步出56樓的電梯門，便進入一條充滿法式水晶吊燈的短走廊，氣氛異常優雅和寧靜。餐廳由門廊至內都裝修得美輪美奐，充滿濃濃的法式情調。除了漂亮的水晶燈、油畫外，連那些小壁燈、小擺設都非常美觀。最特別的是在餐廳中央，扶手梯級兩旁那對女神做型的燈飾，優美的形態，令人一見難忘。更因餐廳的一邊是落地玻璃，日間光線充足，景觀開揚，令人精神為之一振。倆人被安排坐到落地窗旁，居高臨下，但見遠景有點煙霞，但各地標大廈仍清楚可辨。細看之下，更見幾只鷹隼在不遠處的大廈上迴旋，看著看著，不自覺的令人悠然神往，呆了半刻才知道侍應哥哥已將餐牌送上。我們選了$478連一杯餐酒的三道菜set lunch。 即是：開胃菜 (六選一) + 湯 (二選一) + 主菜 (六選一)，另送餐茶和小點。(亦有$418的二道菜可供選擇，同樣亦包一杯餐酒和茶等等。)點菜後馬上送上溫熱的小餐包。種類有: 1.圓圓的中間有條坑紋的牛油包 - 我的最愛。外皮有酥皮般的脆口感，味道帶牛角酥的香濃牛油味…..臉也不紅地encore了無數次。2.頭尾尖尖的小法包 -