Ankôma

营业中

休息中

Ever since I heard about their chef Frankie Wong winning Young Chef Award in the 2025 Michelin Guide, I have planned to visit this French-Japanese restaurant, and so, on the Labour Day holiday, we come to Hart Avenue in TST, to experience why Ankoma has become such a hotspot for local foodies.The restaurant is not big, with only an 8-seat counter looking into the open kitchen, where the chefs are busy preparing the dishes. There is also a terrace offering a la carte. After settling down in front of the chef, I order a bottle of Planeta Chardonnay Sicilia Menfi DOC 2022 ($1,100), exhibiting ripe yellow fruit and toasted nuts, to go with the Dinner Tasting Menu ($1,488 each). The first course is a tartlet featuring Amaebi, underneath the sweet shrimps the chef has added some green papaya, with also citrus zest on top to give acidity and freshness. The shell of the shrimps is toasted and grounded to powder, sprinkle on top for additional umami and flavours. This canape might look simple, but it imparts great flavours and gets us off with a wonderful start.The second snack highlights Unagi, with the smoked eel put on top of a brioche French toast, sandwiched with a layer of creamy foie gras mousse. In contrast to the refreshing taste of the tartlet, this canape has a richer, more indulgent mouthfeel, having stronger flavours. The savoury of the foie gras matches well with the smokiness of the eel, plus the buttery brioche toast it is a delightful treat.The third course features the seasonal Hyogo Samurai Gold Oyster, with a nice crisp texture and a clean saline taste. The chef has made some shaved ice from virgin Mojito, together with finely diced kiwi, and seasoned with a few drops of mint oil, to provide additional freshness to complement and highlight the flavours of the oyster even further. A creative, smart idea executed with good effect.The fourth course features Hokkigai. The chef has lightly blanched the Hokkaido Surf Clam with sake to bring forward its sweetness, and having the Skirt immersed further in iced water to give a crunchy bite. Together with slices of Chitpolata sausages and mozuku, it is served in rataouille extraction and seasoned with coriander oil. The overall presentation is also very beautiful, winning us over on both visual and taste.There are two choices on the fifth course, in which Ivy has picked Chawanmushi. The steamed egg has been added with snow crab meat, as well as some crab roes to increase flavours. On top there is a rich chicken consommé, with some yamacha-take mushroom, together with a drizzle of bannonegi spring onion oil for additional fragrance. This one is the more delicate option among the two.I have chosen Pasta ($180 additional) instead. The angel hair is cooked in dashi to infuse the pasta with umami taste, before chilling them down for al dente texture. Added with white truffle paste and tsukudani wakame, as well as sturgeon caviar and hanaho flowers on top, when mixed the pasta becomes a true feast of flavours, with the various components reinforcing, and has the stronger taste of the two choices.The sixth course features Amadai in uroko-yaki style, with the scales of the tilefish deep-dried to crispy and edible, while the flesh of the fish remains moist and tender. To go with the fish the chef has made a rich and creamy, very delicious clam sauce, full of umami flavours. Underneath the fish is local-style Stir-fried King offering additional savoury flavours and texture, and the two dill flowers on top is another source of fragrance.The seventh course features Lobster, with the chef using butter to cover the Canadian lobster tail and aged for three days, before grilled on lava stone to mimic a charcoal grill effect, with a touch of lemon juice and peel to freshen up. The sauce is made from dried sakura-ebi and kabocha, drizzled with a few drops of homemade chilli oil to give a hint of spiciness. On the side are oden daikon and oxalis to balance the palate. Very flavourful.There are three options on the eighth course, and we both have picked Pigeon. The Racan pigeon is roasted in yakitori style, with the breast filleted, together with the grilled viscera and thighs on skewers. The chef has used the bones of the pigeon to prepare a yakitori pigeon jus to match, and on the side are some raspberry and jam, giving acidity to balance the taste of the pigeon. Wonderfully delicious.The ninth course is a pleasantly presented Petit Gateau. The soft cream cheese mousse on top wraps the mixed berries jelly inside and sitting on top of a spongy red velvet cake, with a crunchy almond sable crust at the bottom. A honey tuille that looks like twigs, with some small flowers, serves as further decoration, reminding us of cherry blossoms. The dessert is appropriate in sweetness and highly enjoyable.The final course is Mignardise, showcasing a Passionfruit Chocolate, with the dark chocolate encasing some passionfruit puree. The acidity of the passionfruit gives a nice balance to the sweetness of the chocolate, and I would hope to have a cup of espresso together to maximize the overall experience. Consider the whole dining experience, this dinner is truly amazing and deserves a round of applause. The service is good, with the staff friendly and attentive. The chefs are all busy and cannot afford the time to chat with the customers but have explained each course when served. The bill on the night is $4,728 and very reasonable in my opinion. Highly satisfied by the quality and quantity of the food, and seeing all the actions close up, I look forward to returning and try out their signature roasted three yellow chickens next time. 继续阅读

趁 Restaurant Week 试吓 Bookmark 已久嘅 Ankôma ，餐厅空间不大，映入眼帘系开放式厨房同数个吧台座位，工作人员带咗我哋去露台位置，原来嗌 Dinner Tasting Menu先可以坐室内，好彩三月天气都凉凉哋，夏天唔知点算 🤔 ⋄ Oyster ⋄ Zuwaigani⋄ Caviar Pasta⋄ Australia Wagyu M3 Sirloin Steak Frites⋄ Lobster Pasta with Pumpkin Sauce⋄ Vanilla Crumble⋄ French Toast开胃菜选用来自日本兵库県嘅相生生蚝，蚝肉爽口鲜甜 🦪 本身会伴上 Mojito 沙冰，但本人对薄荷有生理性恐惧，改咗用柠檬汁都好味 🍋薄脆挞皮放入松叶蟹肉及蟹膏，加上 Basamic Vinegar 黑醋啫喱同昆布丝，味道平衡而丰富，展现日式食材同法式烹调手法嘅融合 🇯🇵🇫🇷鱼子酱意粉卖相吸引，系所有人嚟必点嘅一道招牌菜，以冷面形式呈现，幼细天使面裹上白松露酱，搭配和风昆布酱汁香气扑鼻，鱼子酱份量十分满足，紫苏花点缀增添清新感 😋前菜颇有惊喜，但主菜就有少少平庸，和牛 Steak & Frites 粉红色肉质几腍，但系成条筋到，朋友同我都完全咬唔到。换咗一碟之后无咁韧，但熟度掌握得唔系太好，Medium 变咗 Medium-well ☹️龙虾意粉太杰，南瓜汁变咗南瓜蓉食落劲漏 🎃 虽然份量细细但两个人都食唔晒。两款甜品都系比较基本，开心果 Gelato 加埋云呢嗱 Crumble 几香口 🍨听闻三黄鸡好正，但正价嘅话未必会再嚟啦，Fine Dine 定价之下，环境同服务都争少少 🤏🏽📍 Ankôma尖沙咀赫德道2号金麟商业中心5楼 继续阅读

— 🫔Tuna Tartare | Seaweed 🥧 Ikura | Potato Salad Tartlet🐚 Oyster | Mojito Shaved Ice | Kiwi🐟 Saba | Green Apple Salad•🍝 Sturgeon Caviar Pasta | White Truffle Paste❤️🦀 Snow Crab Chawanmushi | Chicken Consomme❤️🦞 Grilled Butter Aged Lobster Tail | Sakura-ebi Kabocha Sauce•🦆 Roasted Racan Pigeon | Grilled Viscera and Thighs🐔 Roaster Three Yellow Chicken | Hokkaido Nanatsuboshi Rice❤️•🍰 Pistachio Tart | Pistachio Ice-cream—恭喜Chef拿了2025香港米芝莲Young Chef Award🏅有幸较早前来一试dinner tasting menu 现在应该很难book了🥹各款Starter都很喜欢 很有新意的口感和味道招牌的Caviar Pasta超超超好味道! 😻非常generous的份量 这个combination好难吾好味😋烤三黄鸡配鸡饭大癫 ❤️风干熟成后外皮又薄又脆 鸡味亦很香浓Overall食物质素味道都execute得很好! 👍不同食材的组合 很有surprise很喜欢!🥰唯一觉得餐厅的格局只有Bar table同晚餐时后再分两轮就有点太可惜🙃始终是fine dining的expectation希望第时餐厅expand到有table坐 或者坐得舒服点 没有限制慢慢品尝就好了😇 继续阅读

当日有group gathering，极度嘈吵！环境又局促。俾fine dine价钱但环境如街市，失望、可笑。另外食物偏向过度调味(利申:本人都算钟意重味道)，除咗salmon roe tart & chawanmushi 调味恰到好处同和谐之外。例如个龙虾尾完全食唔到食材嘅味道，反而伴碟嘅萝卜仲有记忆点，个蚝得冰味同比kiwi味抢晒。成餐嘅感觉系画蛇添足，为咗比客人嘅味蕾有特别啲嘅体验而做多咗。就算撇除用餐体验对唔住佢嘅价钱之外，埋单$4000可以有更加好嘅选择。 继续阅读

如果香港要拍黑白大厨，我深信这间一定是最强的黑汤匙中之一，值得更多人去认识！Ankôma主打法日fusion, 主厨Chef Frankie拥有丰富的烹饪经验，曾在米芝莲二星级餐厅 Écriture工作。他们最新的秋季 10 道菜尝味菜单（HK$1480 + 10%），每道菜都制作精美，味道和谐。令人难忘的2道开胃小吃：❧ 吞拿鱼脆卷 👍🏻👍🏻吞拿鱼他他被脆卷包住增加了口感❧ 三文鱼籽挞 👍🏻👍🏻咸香三文鱼子配creamy马铃薯沙律❧ 生蚝 👍🏻👍🏻👍🏻甜美的兵库县生蚝配搭清新的Mojito冰，加粒粒鲜嫩的奇异果及清香薄荷油，非常开胃！❧ 酒醉缟海老 👍🏻👍🏻👍🏻酒醉缟海老的虾身先以鲜味丰富的昆布、酒＆清酒腌制 VS香脆天妇罗虾头。是味道及口感层次丰富的一道菜。❧ 招牌鱼子酱冻意大利粉 👍🏻👍🏻👍🏻意大利粉只用高汤煮，已非常umami! 再加了香气四溢的白松露酱及放上满满的鲟鱼鱼子酱，非常奢华！❧ 茶碗蒸 👍🏻👍🏻秋天气息满满的茶碗蒸，以山茶菇清鸡汤来煮，配上鲜甜的雪蟹丝❧ 龙虾 👍🏻👍🏻👍🏻加拿大龙虾尾以牛油熟成2日，再用火山石烤，带来微微烟薰香味，配上樱花虾酱、自制辣椒油和关东煮白萝卜。非常香浓惹味！❧ 招牌香烤本地三黄鸡 👍🏻👍🏻👍🏻招牌香烤本地三黄鸡，皮脆肉嫩，鸡油香浓，超配三文鱼籽北海道七星米饭及法国黄酒煮的酱汁❧ 抹茶柚子芝士蛋糕 👍🏻很带层次感的甜品：海绵蛋糕、细滑的柚子慕斯和抹茶芝士及脆脆杏仁饼虽然这间知名度或许不及米🐷莲那些，但质素水准有过之而不及！喜欢吃的朋友千万不要错过这黑汤匙餐厅！🏷️ 𝘚𝘶𝘪𝘵𝘢𝘣𝘭𝘦 𝘧𝘰𝘳 𝘥𝘢𝘵𝘪𝘯𝘨, 𝘤𝘦𝘭𝘦𝘣𝘳𝘢𝘵𝘪𝘰𝘯𝘴, 𝘧𝘰𝘰𝘥𝘪𝘦𝘴____________________#roamardtheworld_hk #roamardtheworld_food #roamardtheworld_finedining 继续阅读