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位于尖沙咀海港城的Éᴘᴜʀᴇ，是一家连续七年荣获米芝莲一星的法式餐厅，以精致的现代法国菜闻名。餐厅装潢典雅，入口处设有酒吧区，步入金碧辉煌的用餐空间，气派非凡。坐拥维多利亚港景致，环境舒适宜人，适合细味高质餐饮体验。Éᴘᴜʀᴇ的行政主厨ᴀᴠᴇɴ ʟᴀᴜ，以其对法式料理的敏锐触觉，融合亚洲元素，创作出别具一格的菜式，令人印象深刻。.今次的晚市套餐，价格为每人💲1688，包含八道菜式，外加精致小甜点及饮品，性价比在米芝莲一星餐厅中颇具吸引力。菜单设计注重时令食材，结合创意烹调手法，呈现法式料理的细腻与层次感。以下为今次品尝的菜式及用餐体验。.✿ ꜱᴇᴀ ᴜʀᴄʜɪɴ ᴡɪᴛʜ ᴊᴇʀᴜꜱᴀʟᴇᴍ ᴀʀᴛɪᴄʜᴏᴋᴇ ᴀɴᴅ ɴᴏʀɪ
晚餐第一道的头盘有海胆配雅枝竹。这道餐前小食是一款精致的法式海胆挞，选用时令北海道海胆，口感鲜甜细腻。底层以雅枝竹制成脆片，配以紫苏叶及黑醋外壳，卖相小巧雅致。.✿ ʜᴀᴍᴀᴄʜɪ ᴡɪᴛʜ ᴊᴀʟᴀᴘᴇÑᴏ ᴀɴᴅ ꜱʜɪꜱᴏ
时令油甘鱼刺身切片，搭配墨西哥辣椒及紫苏调制的鲜绿色酱汁。酱汁带微辣清香，与油甘鱼的油脂甘腴互相平衡，呈现新颖的味觉体验。.✿ ʟᴀɴᴅᴇꜱ ᴡʜɪᴛᴇ ᴀꜱᴘᴀʀᴀɢᴜꜱ ᴡɪᴛʜ ᴇɢɢ ʏᴏʟᴋ ᴀɴᴅ ᴘɪᴋᴇ ʀᴏᴇ “ᴋɪᴍɪᴢᴜ”
法国白芦笋配梭子鱼子及蛋黄醋，慢煮的白芦笋质地软嫩，配以烟熏梭子鱼子和蛋黄醋酱，味道浓郁而不腻。酱汁的酸度与鱼子的咸香相辅相成，突显白芦笋的清甜。.✿ ᴄᴜɪꜱꜱᴇ ᴅᴇ ɢʀᴇɴᴏᴜɪʟʟᴇ À ʟᴀ “ꜱɪɴɢᴀᴘᴏʀᴇ”
新加坡风味田鸡腿，酥炸田鸡腿外皮香脆，肉质嫩滑，加入咖喱叶调味，带出淡淡的东南亚风情。咖喱叶的独特香气与法式炸物技巧结合，呈现出和谐的口感与风味。.✿ ᴛʜʀᴇᴇ-ʏᴇʟʟᴏᴡ ᴄʜɪᴄᴋᴇɴ ‘ᴄᴜɪᴛ ᴇɴ ᴄʀᴏÛᴛᴇ ᴅᴇ ʀɪᴢ’ ᴡɪᴛʜ 30 ʏᴇᴀʀꜱ ᴀɢᴇᴅ ꜱʜᴀᴏxɪɴɢ ᴡɪɴᴇ
今晚的第一道主菜是30年陈绍兴酒煮三黄鸡，餐厅首先端出还在包裹丝苗白饭焗烤的本地三黄鸡为我们作介绍。三黄鸡以30年陈年绍兴酒腌制，在包裹着白饭入炉烤焗，鸡吸收了饭粒及酒香，散发香气。配以金华火腿绍兴酒汁及黑松露酱，再加上黑松露片，味道丰富，层次分明。.✿ ᴀɢᴇᴅ ʀɪᴄᴇ ᴅᴜᴄᴋ “À ʟ’ᴏʀᴀɴɢᴇ” ᴡɪᴛʜ ᴀɢᴇᴅ ᴛᴀɴɢᴇʀɪɴᴇ ᴘᴇᴇʟ ᴀɴᴅ ᴛɪᴍᴜᴛ ᴘᴇᴘᴘᴇʀ
第二道主菜是法国橙香米鸭配陈皮及葡萄柚花椒。餐厅端出另一盘以花作装饰、皮烤得发亮的原只米鸭介绍。熟成14天的本地米鸭经香烤，皮脆肉嫩，搭配陈皮、陈皮粉、油封菊苣及葡萄柚花椒鸭肉汁，酸香与微辛交织。再加上带茉莉花香的鸭汤，清香扑鼻，与主菜相得益彰。.✿ ᴡʜɪᴛᴇ ᴄʜʀʏꜱᴀɴᴛʜᴇᴍᴜᴍ ᴡɪᴛʜ ᴋᴜᴍQᴜᴀᴛ ᴀɴᴅ ᴏꜱᴍᴀɴᴛʜᴜꜱ
结尾先来一款清新的小甜品菊花配金橘及桂花。这道甜品以菊花为主，搭配金橘果肉及桂花，清新淡雅。.✿ ᴘᴇᴀᴄʜ “ʙᴀʙᴀ ᴀᴜ ʀʜᴜᴍ” ᴡɪᴛʜ ᴘᴇᴀᴄʜ ɢᴜᴍ ᴀɴᴅ ʙᴀɪᴊɪᴜ
第二道甜品有蜜桃巴巴兰姆蛋糕配桃胶及白酒。时令水蜜桃浸泡白酒，配以白桃雪糕及桃胶，蛋糕松软湿润，果香浓郁，白酒的微辛为甜品增添层次。.✿ ᴍɪɢɴᴀʀᴅɪꜱᴇꜱ
最后的法式小甜点精致小巧，搭配香茶为整顿晚餐画上完美句号。 继续阅读

We would be moving to another apartment in two weeks, so I spent the whole Easter holidays busy packing. To reward ourselves for the hard work, I went to Epure to enjoy a decent meal. It was almost five years since my last visit to this Michelin 1-star restaurant, and today we returned to this French restaurant in Harbour City.Through the glamorous entrance the staff took us to our table, on the window side looking at the terrace. The setting had not changed, with soft lighting creating a cozy ambience, comfortable seating, and a large walk-in cellar displaying many wines inside. We decided to go for the Full Set Menu ($1,888 each), and I also had the 6-Glass wine pairing ($1,380).For the pairing of the three canapes, the first wine served was Perrier-Jouet Grand Brut NV. A refreshing champagne with a floral, fresh citrus nose supplemented with good buttery brioche and vanilla notes. Well-balanced with crisp acidity.The first canape was Comte and Truffle Beignet, with the soft and airy puff made from bamboo charcoal and truffle, infused with some melted 24-month Comte cheese of rich and savoury taste, finishing with a Vin Jaune jelly on top to give an oxidative, nutty and cheesy touch. A nice starter.The second canape was Ama Ebi with Shiitake and Guanciale. Served on a crunchy tartlet crust were the raw Japanese sweet shrimps with some charcoal grilled shiitake mushroom, plus some cured pork cheek to provide a touch of saltiness and savoury, along with a creamy Hollandaise sauce. On top were some crispy fried shreds for additional texture. This was our favourite one among the three starters.The third canape was Sea Urchin with Jerusalem Artichoke and Nori. Also served on a crunchy tartlet crust, the chef had put the Niigata sea urchin on a shiso leaf with some shredded nori, together with a puree made from the artichoke, and then covered by a transparent shoyu ponzu jelly on top like a glass lid. Rich in umami and flavours.The second wine was Domaine Valentin Zusslin Les Chapelles Riesling 2020 from Alsace. It had nice floral characters, with green apples and some peach notes. The nice minerality and good acidity matched well with the more delicate taste of the fish.The first course was Shima Aji with Nashi Pear. The striped jack was served in sashimi style, covered with some fresh Japanese nashi pear that were beautifully cut into flower petals shape, with some prized ossietra caviar on top. The delicate taste of the fish and pear was complementary and did not mask each other, while the sauce, made from yuzu and green apple juice with shiso oil drizzled, was aromatic. Very good in both taste and presentation.The second course was Landes White Asparagus with Egg Yolk and Pike Roe ‘Kimizu’. The seasonal French white asparagus were very tender, paired with the Japanese kimizu sauce made from egg yolk and rice vinegar, with some pike roe added for a poppy texture. On the side was poured some cold white asparagus soup for enhanced flavours and some small leaf-shaped crumbs for a crunchy mouthfeel. Very delicious and one of my favourites in the evening.The third wine was Domaine Arnaud Baillot Saint-Aubin Premier Cru Le Charmois 2020. A fresh Chardonnay with refreshing citrus and floral notes, plus some almond characters. The palate had good structure and there was a hint of spiciness on the finish.The third course was Maine Scallop with Vinaigrette Perle and Sauce Mariniere. The scallop was seared beautifully to golden brown, before slicing into three pieces, with the middle part still moist and soft. Underneath was a delicious white wine sauce with shallots, with some caviar and vinaigrette pearls to provide savoury and acidity for a perfect balance. The sauce was so good I almost asked for more bread to savour the last drop.The fourth wine was Jean-Paul et Charly Thevenet Morgon 2022. This Beaujolais producer embraced organic farming for decades and the Morgon had bursting sweet red fruit characters, and the signature Gamay bubble gum characters. Its good acidity was essential to balance the richness of the chicken and the sauce.The fourth course was Three-Yellow Chicken ‘cuit en croute de riz’ with Black Truffle and 30 years Aged Shaoxing Wine. The chicken breast was cooked in a rice crust to retain an amazing tenderness, with some crispy chicken skin on top, along with some prized black truffle for its fragrance. On the side was a Shaoxing wine sauce for additional aromas and flavours. A perfect combination of French techniques with local ingredients.The fifth wine was Roblet-Monnot Pere et Fils Gevrey-Chambertin Village 2013. A well-balanced Pinot Noir with nice red fruit and some spiciness, not too tannic, and was a good match with pigeon and veal. The fifth course was Pigeon with Beetroot and Maqaw Pepper Mignonette. A good portion with two pieces of Brittany pigeon breast slow cooked before grilling to perfect medium rare, with the thigh prepared in confit style. The chef had used the liver to prepare ravioli on the side, supplemented with beetroot jelly and pickled onion to provide acidity. The Taiwan pepper sauce gave a hint of comfortable spiciness, while the consommé was thoughtfully arranged to reduce the fattiness in stomach upon finish. Very delicious.Before dessert was served Cucumber Sorbet with Bay Leaf Foam, plus some green apple and celery shaved ice at the bottom. The pre-dessert was very refreshing and helped to cleanse the palate.The sixth wine was Graham’s Late Bottled Vintage Port 2017. The LBV was aromatic, with delicious ripe fruit and prune, some spiciness of liquorice and mint. Having good acidity and development, it was an appealing wine that was not too sweet and a good pairing with the tiramisu.The sixth course was Tiramisu. Presented in a creative style but still staying true to the recipe and ingredients, wrapping the nutmeg jelly, mascarpone cheese and coffee-soaked lady-finger biscuits with a meringue, made of egg whites and sugar, as a casing, and then dusted with the chocolate powder on top. All flavours were in good balance, it was appropriate in sweetness too. A wonderful finale to a nice dinner.The Mignardises was a traditional French pastry, Madeleine. Inside the chef had added some lemon verbena to provide a touch of fresh, citrus aromas. Perfect match with a nice cup of espresso.Service was very good, with the staff all friendly and attentive, able to explain each course and wine in detail for us to appreciate better the dinner. The bill on the night is $5,835. Compared with my last visit, I felt that this time the food quality was even better, and we were satisfied in all the dishes. Well worth its Michelin 1-star status. 继续阅读

EPURE位于尖沙咀广东道海港城海洋中心4楼403号舖呢间法国餐厅由2017年至到现在获得九年嘅米芝莲一星，餐厅有室外同埋室内，室外鸟语花香，环境清新，非常舒服，而入面瑰丽堂皇，仲有宁静嘅环境每道菜式都非常精致，味道仲好独特，高水准高评价餐前面包用咗黑椒芝士牛角酥，有微微嘅黑椒香味，再带埋海盐同牛油香，又香又脆芝士松露贝涅饼，外层松软中间流心松露芝士，入口顺滑很香的松露味奶香味，口感非常丰富，有惊喜甘海老配香菇风干猪颊肉，海老肉质鲜嫩爽口，香菇的清香，加上风干咸香的猪颊肉，味道香浓海胆配雅枝竹，表层酒醋啫喱制造，他用酒醋啫喱包住北海道海胆，入口甘甜，中间还放入了紫苏叶，底层用上雅枝竹作脆挞底池鱼配鱼子酱，选用新鲜肥美池鱼刺身，加上爽甜秋月梨脆片，表面加上咸鲜鱼子酱，加上特制的青苹果和刁草酱汁，很清新很夹，细看这道菜很艺术像一幅画烤缅因带子配鱼子，带子肉质柔嫩鲜甜，表面煎到金黄色，并加入鱼子和三文鱼子，最后倒入特制的忌廉汁，口感顺滑，双重鱼子双重感受30年陈绍兴酒煮三黄鸡配黑松露，鸡肉份量，都算大入口淋身嫩滑，鸡皮做到非常薄，入口香脆，上面仲铺满黑松露嘅薄片，点埋旁边自家制嘅酱汁，味道与众不同，仲有好香嘅酒味道日本谷饲A 4和牛，浓郁的牛肉味，入口满口油脂甘香，肉质细腻，鲜嫩多汁，入口即化的感觉,是我最喜欢的一道菜式Tiramisu 是用蛋白脆饼制作外层，中间有雪糕，蛋糕，豆蔻啫喱，爆炸糖制作而成 继续阅读

星期日同老公去尖沙咀ÉPURE预祝生日，趁bb仲未出世同埋有restaurant week，揾左间米芝莲一星餐厅庆祝。Restaurant Week Dinner $998+1，两人total $2196。餐前面包上枱系暖既，趁热食真系好食好多，一款系法包，外脆内软，另一款系咸味既类似牛角包既面包，松软酥脆，好食到要refill一次。餐前美点脆脆地，包住芝士。北海道带子配墨西哥辣椒及紫苏带子刺身新鲜，不过我麻麻地紫苏。缅因带子配鱼子因为我怀孕，所以餐厅整左个熟既带子俾我，我觉得熟既带子好食过带子刺身，好软熟，有惊喜。巴黎白蘑菇汤完全冇沟水既白蘑菇汤，蘑菇味道非常浓郁，老公话惊为天人。香煎墨瑞鳕鱼鱼肉嫩滑，有啲似食中式鱼，好味，伴碟有鱿鱼同椰菜花。和牛面颊配薯仔泡沫慢煮六个钟，真系非常软腍，薯仔泡沫几特别，同样好食。梳乎厘橙酒味既梳乎厘，酒味好浓，唔好酒味甘浓既甜品，仲有柚子雪葩。柑橘配紫苏雪葩及柚子泡沫孕妇唔食得有酒既甜品，所以转左呢个。由于我唔钟意紫苏，所以觉得普通。法式美点系柠蜜味既玛德莲，正常。Opera生日会另外系歌剧院蛋糕上写字另上，蛋糕比较实的的，唔太食到个层次感，甜品相对比较逊色。饮品叫左decaf latte同flat white。 继续阅读

Restaurant Week谂紧食边间，咁啱The Blooms by Epure有位同埋个menu啱我，The Blooms by Epure喺Epure出面既户外空间，多咗d花花打下卡，要衬唔晒☀️唔落雨☔️唔热唔冻去食先皓。米芝连一星，质素有保证。Epure都唔止第一次食。去到reception话冇我booking，我都皓愕然🫢，同讲到系我冇book咁，我要俾个电话📞booking个reception睇佢先信我，我感觉麻麻😅去到户外无客，任坐，我拣咗花花隔离。主菜二㨂一，香煎墨瑞鳕鱼🐟或和牛面颊配薯仔🥔泡沫🫧，我拣咗鱼🐟。餐前美点系炸云吞，入面包住粒芝士🧀，都香脆。面包🥖篮有迷你尖头法包🥖同迷你牛角包🥐，有温度，配牛油🧈，正。汤系巴黎白磨菇汤，皓浓皓香，有绿色意粉🍝粒似芋圆。主菜鳕鱼🐟皓滑，配牛油🧈海鲜汁皓香，仲有薯蓉，正。甜品🍮伯爵🫅茶梳乎厘新鲜焗，配云尼拿雪糕🍦，皓梳乎，皓治愈❤️‍🩹。包埋餐茶，出面皓多都唔包了，叫咗latte，有简单心心🤍拉花，香滑唔洗糖。法式美点系柠蜜madeleine,外脆内软，大满足😌。签卡。最后都系我一个包场，心灵平静😌，可惜有人商场🏬户外食烟🚬吹埋嚟大煞风景 继续阅读