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

— 🫔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

行开尖沙咀揾食，Restaurant Week揾到Ankoma有位$568，打去问驶唔驶㩒掣先上嚟，侍应话唔洗咁可就咁walk-in。上到去5楼冇门牌以为去错，皓彩侍应执我入去，入面得8个bar枱位，3pair情侣👫，我一个毒L坐一个位，iPhone睇restaurant week餐牌，拣头盘主菜同甜品🍮，中间个鱼子酱白松露酱天使面个个都有。头盘拣咗日本🇯🇵生蚝🦪配Mojito冰，主菜拣加拿大🇨🇦龙虾🦞尾配樱花🌸虾南瓜🎃汁意粉🍝，甜品🍮拣是日雪糕🍦配法式多士，是日雪糕🍦系开心😃果。生蚝🦪系日本🇯🇵兵库县，唔算大，但皓新鲜，配绿色mojito冰，打卡正，仲有甜既奇异果🥝。之后鱼子酱白松露酱天使面，大厨🧑‍🍳喺我面前搅已皓香松露味，食落惊为天人，系香港🇭🇰最好食既意粉🍝之一（另一间系JEP)，虽然冻面，但入口后想食第二口，配咸既鱼子酱，正。主菜加拿大🇨🇦龙虾🦞尾樱花🌸虾南瓜🎃汁意粉🍝，龙虾🦞唔够滑（上星期食咗Robuchon龙虾🦞意粉🍝），南瓜🎃汁都正，平时我唔食南瓜🎃汁都食。甜品🍮开心😃果雪糕🍦法式多士，冰🧊火感觉，打卡要快，因为快融，雪糕🍦够滑皓食，多士都皓滑细腻。临走问店员平时晚餐🥣$1480十道菜 继续阅读