Amuse Bouche (已結業)

Came here to eat with a group of friends in a private room that looks onto Hennessy Road. It was a set menu and started off with the appetizer of raw scallops which was pretty good. The soup was ok but a bit on the salty side and the Lobster linguine was actually very good although the claw was a bit raw. The Lamb and beef were succulent and tasty although the lamb was a bit on the raw side too. The customer service was very good and desserts itself was small but enough to fill our stomachs for the evening. We would come back again although the price was relatively high. We were surprised to see that the restaurant was quite empty on the weekend. The best dish was the lobster linguine so try that! …查看更多

呢日阿叔個前老細呀，可能係掛住我呢位忠心嘅前奴才太耐啦，竟然會咁鬆手約我黎食飯喎咁呢排我又有啲時間，就出黎食個飯咯地點都就哂我，勁近我，食邊間就老細拍版啦都好豐富，貴野黎架，成幾舊水，我做人就不嬲覺得「無功不受祿」，唔鐘意比人請嘅不過容我張狂，呢個老細當年我都幫佢唔少手，無我佢邊有今日，真係食多多餐我都受得起呀，所以就「恭敬不如從命」一睇Menu好多選擇，D鬼佬野D名又水蛇咁長，睇到頭都大，好在伙計好有耐性解畫薄切吞拿魚，檸檬橄欖油汁吞拿魚好嫩滑又新鮮呀0個湯都唔講感多，總之好飲又香烤焗鵪鶉配香菇燴飯肉爽滑有口感，鵪鶉黎講係好食嘅，不過我都係鐘意雞多D，啖啖肉呀最後黎個甜品，就真係好圓滿啦!不過呢餐我覺得都幾唔健康，阿叔雖然仲有氣有力，呢排都唔食咁多呢類野啦，要養下生注重健康…查看更多

初初見到食評見到每位最少要800蚊以上都嚇咗一跳我個朋友生日係都要食呢間咁就唯有就佢啦好彩佢就係午飯時間得閒除咗常見嘅午餐套餐之外仲有散叫嘅食物main course 500蚊以上雖然我都好想叫但係第一次食都係保險啲如果你中午時分想傾啲重要嘢又有閒錢駛三百蚊左右食一餐好好食嘅又食得耐嘅午餐應該要嚟呢間佢包埋飲品仲有咖啡甜品佢嘅餐單不停轉換用中上價食啲高價食物成個餐都算唔錯唔會將貨就價朋友叫咗龍蝦慕絲 同牛油果加多士好夾中間食出佢心機我前菜就揀咗個豬肉批層次分明肥瘦肉 融合雖然有肥膏但係我忍唔住食咗誘惑無比主菜我叫咗雞胸原來佢係stuffed chicken即係中間有蝦膠類物體如果再煮熟少少就好食好多反而我個朋友八成熟牛扒就超級麻麻我朋友叫咗八成熟 個侍應都窒一窒其實中西融合都幾特別但係佢焗完個芥蘭好似好老咁都唔想食甜品係楊枝甘露我真係好亂雖然佢用咗椰汁sorbet係幾好食嘅但係完全混亂曬最後我最欣賞係佢杯咖啡一流夠重味aftertaste悠長…查看更多

I always love this resto and never hesitate to go back for another meal. I dig this chicken leg, crunchy on the outside and super tender in the inside with a bit of surprise of stuffed minced shrimp. Great red mullet, crispy skin, fresh fish flavour, and the match with the ratatouille gives the dish a lift. The fish soup was divine and didn't even get the chance to take any pix. Not a big fan of the pancake though. Having said the overall feeling was pleasant and will come back for the chicken leg! The fusion and creative part of this restaurant is what keeps it going. …查看更多

今日帶朋友去試下２２樓呢間法國菜，員工服務好好，一入到去主動擺雨傘。然後上菜時間都好岩，唔會等太耐，成個環境食個LUNCH都好舒服,而且食物味道都唔錯，有機會會再去試晚市！前菜兩款湯無影到，但好飲主菜兩款是日甜品加餐茶…查看更多

Amuse Bouche - a popular dinning option for wine lovers. This is my second time writing about this restaurant, usually I don't feel the need to do that, but I think the restaurant did great today so I thought I should show them my appreciation by writing some good comments about them. Obviously a very comprehensive and reasonably priced wine list there which is what I like, but I think the quality of the food is quite consistent, you can argue there isn't much change in the menu but being stable and consistent nowadays is already quite difficult. Dish #1: tuna roll with tartare and smoked salmon - pretty good. Good presentation and quite authentic taste. Dish #2: sweet corn soup - okay. Not great but can feel the ingredients are well picked. Dish #3: scallop and scampi - could have chosen a better source for scallop but I thought the scampi was goodDish #4: veal chop with gnocchi and some rice - I really liked this dish. The truffle sauce enhanced the whole thing and I really enjoyed it. The combination is quite rich and gives you a bit of everything. Dish #5: assorted cheese - 4 types of hard and soft cheese. Portions were pretty generous. All the dishes had generous portions and I think tonight was beautifully done. Not exactly 3 star standard but I think fair enough for a decent fine dinning standard. …查看更多

This is probably my fourth time in this place, but I guess the first 3 times wasn't very special so I never really remembered. This time I thought everything was pretty nicely done. They had the right glasses for my wines, food came in good timing and I think I'm okay with most of my dishes. I especially enjoyed the tuna and salmon dish. The veal at last (despite its good taste) was indeed a little heavy and the third course had an overcooked scallap which was a little sad. Aside from that most thing were pretty good. I think it would be nice if they can offer a proper beef dish as main course. Do note that they have epoisse in this restaurant and their epoisse was pretty good. Strongly suggest everyone to go for their cheese! I liked this place and I will visit again!…查看更多

Wen there for our anniversary and regretted it.This is yet another miss for upper end dining in Hong Kong. Initial impressions when you walk in are, "WTF is this?" The decor is questionable at best and the entire restaurant lacks soul and atmosphere. We might have been dining in a lift lobby for all we knew, especially given the awful lighting and even more awful elevator music that was being played.The menu is complex with multiple choices in multiple formats with no cohesion. There's a set menu with 4 or 5 options, a degustation menu with 7 or 8 options, normal a la carte, then another smaller a la carte section, all incredibly confusing and difficult to read given the number of options in each section. We had to have it explained to us twice to understand what and how we could order. The wine list is extensive and good with prices in the upper band.Food was only just ok. We of course were offered an amuse bouche of fois gras mousse which was probably the high point of the meal. Lobster bisque for Mrs. and braised oxtail for me. Bisque was good and as it should be. Oxtail was dry and lacking the rich, unctuous flavour that the dish should have. Main course was Iberico suckling pig trio for Mrs. and a veal rack for me. Food was reasonably executed but overall just really wide of the mark and was cold as well. We didn't bother staying for dessert as generally, the entire night was a total let down. We will not be returning. The only saving grace were the staff who we very polite and discreet.2 courses and a reasonable bottle of wine - $4,000 (wine was $1,400)…查看更多

前日中午在灣仔食, 上到高層的amuse bouche餐廳, 環境好高級啊 個景仲好靚, 坐在窗口位, 成個九龍同香港盡收眼底可能係中午lunch的關係, 食物的選擇不多, 價錢都好貴 勉強要了COD fish.. 作為我的午飯份主菜來到面前, 很精美,燒汁味道是perfect 的, 肉很滑, 我食得好滿意 好彩仲有兩件包, 可以混埋牛油一齊食, 嘻嘻 下次想試夜晚去, 個景一定好靚…查看更多

Sea salt and Black Lava salt: The black salt paired really well with steak. It added a nice hint of smokiness and brought out the beefy taste even more.Amuse Bouche of Avocado Cream and Papadums Maguro Tuna and Sea Urchin Mille Feuille with Oscietra Caviar and Wasabi: I loved this dish. Layers of tuna and creamy uni complemented by a fiery wasabi sauce. The slight bitterness from the shisho flowers cut through the richness of the dish. And hey, who can say no to caviar? Sautéed Sea Whelk, Scallops and Abalone with Black Truffle, Lily Bulbs, Jabugo Ham Reduction: This was a warm "salad" appetizer but the portion was good for a main course. All the seafood was cooked just right and tossed in a light savoury sauce. The mushrooms provided a beautiful umami element to the dish, while the lily bulbs were sweet and slightly crunchy. The combination of all the ingredients worked well together. Light Boston Lobster Bisque with Morel Mushrooms: This was bursting with umami, both from the lobster essence and the mushrooms. The morels also added a slight note of earthiness. You can't see in the picture but there was a lot of perfectly cooked lobster meat hiding in the bisque. Usually restaurants give you a couple of thumb size pieces (if you're lucky), but this time I had a whole claw and half a tail. The only downside to this dish was that it was a bit too salty for my taste.Tuscan Artisanal Pasta with Black Truffle: This was my favourite dish. What separated this from other truffle pasta dishes was the consistency of the earthy and fragrant truffle sauce. The ratio of truffle to al-dente pasta was just right. The sauce blended perfectly into the pasta. It wasn't too creamy or watery, and coated the pasta evenly. The shaved truffle on top was icing on the cake! Roasted Cap of Rib Eye from US Brandt Beef Family Reserve with Asparagus, Parmesan, and Baked Bone Marrow on Toast: Ribeye cap is one of the most flavourful and tender cuts of beef you can get. This steak was exactly that - robust and juicy with a melt-in-your-mouth texture. I loved the charred bits too. The marrow was rich and buttery.Crispy Granny Smith Apple Tart: Amuse Bouche's signature dessert - sweet caramelised apple on a crispy thin pastry, sprinkled with cinnamon sugar. Yum!Verdict: We came here on a Wednesday and it was quiet. It was just our table of four and another table of six. I remember thinking to myself that I should probably lower my expectations, but the food turned out to be great! They really did a good job highlighting fresh ingredients. Every dish was delicious, save for the saltiness in the lobster bisque. Service was attentive. I would definitely come again!I recommend: Tuscan Artisanal Pasta with Black Truffle, Roasted Cap of Rib Eye, Maguro Tuna and Sea Urchin Mille Feuille…查看更多

Amuse Bouche is a restaurant that focuses on traditional French cuisine in Wan Chai. I was here for lunch with 3 other people, and as someone else had made the reservation, I didn't know what to expect at first. Upon getting off the elevator, I was greeted with a sleak and modern black & white decor along with views of the city from the floor-to-ceiling windows. The decor kind of reminded me of L'altro where the designs are just meant to be upscale but without any unique or memorable concept. The service was prompt and quick because as soon as we sat down, the set lunch menu was handed to us with explanations of each dish. The set lunch costs $258 with choice of appetizer or soup and main course or all 3 at $298 per person. Dessert and coffee/tea are included as well. The bread arrived warm but the quality was just average at best. They didn't have much structure or flavor to them. The appetizers then came out quickly and luckily they were much better. The seared goose liver and smoked duck breast with mashed potato and sauteed wild mushroom were rich and flavorful while the ingredients were cooked just right. The cold linguine pasta with shrimp, clam, salmon roe and sesame soya was a bit limp in flavors while the seafood were fresh enough. The rock fish soup with saffron garlic toast was surprisingly the best dish of our meal! The flavors were delicate and exquisite - quite possible the best we've had in HK. Moving on to the main course, we ended up trying all 4 since there was 4 of us. The roasted French duck breast with figs marmalade and au jus was above average in terms of flavors, but the texture of the duck was a tad tough and chewy. The oven baked fresh eel on potato tart with chicken mousse was another surprisingly impressive dish as the eel was wrapped in between delicate layers of crispy potato shreds. Both the flavors and textures were satisfyingly delighful!  The pork Cordon Bleu with chick beans and chorizo sausage was just average though as the pork was tough while the entire dish was just too heavy with the amount of cheese and meat. It would be better if the ratio was adjusted to be more balanced.  The pan fried US Halibut fish with seasonal vegetable, butter lettuce and meuniere sauce was disappointly bland and flavorless. The texture was overcooked as well. Lastly, the daily dessert was serradura (also referred to as the sawdust pudding). The dessert was gorgeous to look at through the glass container as we can see the alternating layers of cream and crumbs. The serradura was light yet pleasurable to eat. Even J who is not a fan of serradura in general gave this a thumbs up. Overall, the food was a bit mixed but we were delightfully surprised with a few impressive dishes. The prices were reasonable and comparable to other French restaurants for lunch. It can be a good choice for lunch given the great service and sleek decor, but if I am looking to eat French in Wan Chai, I'd probably go to Serge et le Phoque instead.…查看更多

We went to the restaurant on a quiet weekday and decided to sample the restaurant's signature menu. We had high hopes given the moderately positive comments we saw on Openrice.These are the items we ordered:Lobster BisqueClassic soup. When done beautifully, it is a taste that is out of this world. Unfortunately, our experience at the restaurant brought us down to earth. First, the soup was not served hot enough, when it should have been piping hot. Poor execution from the kitchen. Second, the taste of the lobster meat was bland - obviously frozen. Third, the taste of morels did not balance well with the rest of the soup. The safron should have added more to the overall taste but sadly did not. Finally, the texture of the soup was way too thin. Disappointing start.Roasted ChickenA whole chicken that was served in two rounds. First came the breast. The breast was cooked nicely as it was tender and juicy. The seasoning was generally lacking. However, the main issue we had with the dish was the skin of the chicken. What should have been crispy on the outside was soft and mushy. We suspect the chicken has been sitting out in the open for some time. This is a dish that would have passed for a home cook. However, for the price they are charging, this dish was unacceptable.The second dish came was the chicken thighs. The taste was disappointing as the protein chewed like rubber and lacking in taste. The plating also lacked finesse - with sauce being dripped carelessly on the plate. We did not finish this.Another disappointment. We decided to skip dessert and call it a night.The bread which started the meal was lukewarm. Bread selection was awful. The Amuse Bouche (which also is the name from the restaurant) was a huge disappointment. The dish consisting of mixed seafood had a sauce that did not go well with the ingredients. The texture of the cuttlefish was rubbery. Dish was not seasoned well.The only saving grace of the restaurant was the service - which we thought was quite warm and attentive.We will not be coming back.…查看更多

三號風球下的星期五去咗Amuse Bouche食晏，餐廳落地玻璃可飽覽灣仔一帶景色，看著窗外風雲變色，時雨時晴，與室內嘅恬靜形成強烈對比。午市套餐有2個選擇 $258 2 個courses 或 $298 3 個courses， 在灣仔區午市來說頗昂貴，所以午市亦唔Full。頭盤：－  鮮蝦牛油果，芒果沙律 － 沙律新鮮，醬汁酸酸地好開胃  藍蟹肉餛飩、龍蝦濃湯 － 餛飩內充滿蟹肉及蟹子，龍蝦濃湯好有龍蝦味主菜：－  低溫燴牛仔膝伴薯蓉 － Slow cook嘅牛仔膝煮到好諗好入味  香煎澳洲盲鰽伴檸檬黑醋 － 盲鰽煎得滑，跟檸檬黑醋嘅配菜好開胃甜品：－  士多啤梨Pancake伴雪糕 － Pancake皮硬，不過不失。整體來說食物質素高，服務細心，但灣仔區午市來說價格比較昂貴令人卻步。…查看更多

Amuse Bouche是一家由以前Petrus主廚開的高級法國餐廳。清雅的室內裝修很有情調，落地玻璃窗外是迷人的夜景。食物方面，有幾道菜做得非常出色，例如有機黑松露汁沙律，西班牙42個月特級純種黑毛豬火腿，和香焗波士頓龍蝦等，但有些卻較令人失望。晚餐價錢由四道菜$690起，視付你吃多少道菜而定。Opened in 2009 by the chef and sommelier who left Petrus, Amuse Bouche is a sleek, modernistic French restaurant located in Wanchai. With floor-to-ceiling windows overlooking the breathtaking city view and a main dining area on a raised platform which can be closed off to form a private dining room, the decor of the restaurant is opulent without being stuffy. This small restaurant can only accommodate up to around 60 diners, but with the help of the chef's sommelier background, it boasts an utterly extensive wine list. If you are not a fan of the sometimes baffling "contemporary" or "fusion" cuisine, this restaurant is for you, as the French cuisine here stays true to traditional recipes, except with the incorporation of some Asian or local ingredients.The prices at Amuse Bouche are almost comparable with the prices at hotel restaurants, with a four-course menu at $690, a five-course menu at $840 and an eight-course menu at $1,080. As my friends and I could not handle a big meal that day, we ordered from the à la carte menu and we each paid around $800 (including service charge), sharing the dessert and a bottle of wine. The service at the restaurant failed to justify the price tag - the staff, while courteous enough, could have been more attentive and polished. A bread basket was brought to our table only after some nudging, but it was worth the wait, as the bread was fine and soft and the poppy seed breadsticks were particularly delightful.(1) The restaurant's namesake, an amuse bouche of melon, Japanese octopus and yoghurt sauce, wielded a combination of light, refreshing flavours and was a nice prelude to our dinner.(2) The 48 months aged Jamon Iberico de Bellota from La Prudencia ($490), even though expensive, was a real treat, and each morsel of the top-shelf ham was exquisite.(3) The Mesclun salad with home-made black truffle vinaigrette ($190) tasted terrific, with the delicate and crisp salad perfectly lifted by the extravagant taste of the black truffle vinaigrette.(4) The arrival of the Tuscan artisanal pasta with black truffle and chicken gravy ($260) divided our table into two camps: the cheese lovers, and the cheese haters. The al dente pasta was brilliantly souped in an intense, pungent cheese sauce, and it was the most scrumptious appetiser to me ever. I believe it is not difficult to guess to which camp I belong!(5) Moving on to main courses, the Duck confit served with sautéed potatoes and herb salad, with duck jus ($350) was spot-on. The strands of duck meat underneath the crispy skin were tender and packed with flavours, and the sautéed potatoes were soft and fluffy.(6) The Baked Boston lobster with seasonal vegetables and crustacean broth ($460) was startlingly fresh and bursting with flavours. The delicious broth tasted of the ocean, and the lobster and the shell pasta were impeccably cooked.(7) The Pan-fried Chilian Sea Bass with sea urchin, broccolini and pesto risotto ($430) was visually pleasing, but was rather confusing taste-wise. While the sea bass was gorgeously grilled on the surface, the addition of sea urchin on top of the fish left us confused. The pesto risotto was creamy and delectable, but the serving was so small that we had trouble picking it up with a spoon and it also turned cold very quickly.(8) The meats in the Roasted Iberico pork loin and slow cooked Hokkaido pork belly with baby spinach and black truffle ($450) were fabulously cooked, but we would not vouch for the use of black truffle in this dish as it seemed to have distracted, rather than added, to the pork's vibrant flavours.(9) The Roasted Aveyron lamb rack crusted with walnut and truffled saddle, eggplant caviar, cepes mushrooms, artichoke and a natural jus ($580) was an accomplished dish - the lamb was excellently tender and the dish was overall satisfying.(10) For desserts, we ordered the Baked Alaska with dark chocolate coulis ($120) to share, but it turned out to be mildly disappointing - the mango's intense sweetness overwhelmed the dessert's delicate taste, the sponge cake at the bottom was a tad dry and the egg white could have been more voluminous for a better visual effect.Mirror Restaurant, run by owner-chef Jeremy Biasal, and Amuse Bouche are two of the classiest and most sophisticated French restaurants in Wanchai. The service at Amuse Bouche was unassuring and the cuisine reeked of inconsistency; however, there were some truly outstanding dishes at our meal, and the restaurant has a prime location as well as an impressively elegant decor. If the kitchen could do some fine-tuning, we would gladly become regular customers of this smart and stylish restaurant.…查看更多

朋友的生日飯去咗Amuse Bouche.Amuse Bouche是一個非常有情調的地方。我哋太多人，叫咗好多嘢。多到都唔係好記得食咗什麼。但最深刻印象是 Tuscany Artisanal Pasta with Black TrufflePasta 好有咬口。還有一陣濃濃的Chicken Gravy, 令你發夢都想起佢。跟著我叫咗個牛扒，有人叫咗個大蝦。我哋大家shared。牛扒叫medium rare. 師傅真的好廚藝，剛剛好 medium rare.沒有過火。味道不錯。大蝦就沒有什麼特別。平平無其。…查看更多