影片
港铁尖沙咀/尖东站 J 出口, 步行约1分钟
继续阅读
电话号码
21554855
营业时间
今日营业
11:30 - 00:00
星期一至日
11:30 - 00:00
*最后订座时间：10pm, 甜品最后落单时间：10:30pm
以上资料只供参考，请与餐厅确认详情
第一次写食评是基于抱打不平的心态，除了个无敌大海景，食物质素和服务是高质的，虽然menu 选择少一点，但整体用餐体验真的不错，应该值得多些顾客支持，否则用心做的餐厅买少见少
继续阅读
这间餐厅环境除了海景一流之外，食物质素都OK，服务态度一般，最痛苦系食完牛扒之后返到屋企系咁呕，医生话患上急性胃炎，所以大家要小心食物质素，最差系，我关闭餐厅经理知，态度非常之不友善，叫我可以报食环署，认为餐厅卫生程度安全，但系𠮶晚我呕晒啲牛扒出嚟，好明显系食完呢间餐厅唔干净。
继续阅读
—🦪 “David Herve” Oyster🥗 Caesar Salad•🐟 Marinated Hamachi with Caviar and Avocado•🍝 King Crab with Sea Urchin Spaghettini🥩 M5 Sirloin with Foie Gras•🍰 Lemon Curd Tart with Milk Gelato🍨 Hazelnut Ice Cream Puff—位于K11 MUSEA的餐厅 海景view实在一流主菜的鹅肝西冷牛扒直头大份到我食吾哂 两款甜品都几好食食物味道同份量加埋环境服务 这个价位都吾错啦😇
继续阅读
I recently had the pleasure of dining at a lovely restaurant that not only offered exceptional food but also boasted a breathtaking view of Victoria Harbour. This combination made for a truly memorable experience.Starting with the food, the toothfish was a standout. Cooked to perfection, it was flaky and tender, with a subtle richness that was enhanced by a delicate seasoning. Each bite was a delight, leaving me wanting more.The mushroom soup was another highlight. Creamy and flavorful, it captured the essence of fresh mushrooms beautifully. The depth of flavor made it comforting and satisfying, a perfect start to the meal.To top it all off, I indulged in the hazelnut puff for dessert. This sweet treat was light and airy, with a delightful crunch from the hazelnuts. It was the ideal way to conclude a fantastic meal.
继续阅读
Chef Nathan Green的Kilo在K11 Musea开幕了一段时间, 人流可以再多一点, 有他主理的肉类, 以及维多利亚的海景, 应该可以媲美丽晶酒店的扒房, 现在为了争取更多生意, 连午晚市的休息也不要, 提供全日的套餐. 主打的当然是牛扒, 我点的是不用额外加钱的coulotte, 也就是巴西烧烤最常用的picanha臀肉上盖, 没有刻意留下脂肪, 也因为是Prime的质素, 肉质爽而不韧, 来自南加州Brandt牧场的Holstein种, 除了可以做乳牛之外, 肉质也够鲜嫩, 这牧场就只有培育这种品种, 除了这里外也有不少大扒房会用到. 火候控制相当好, 一点过熟也没有, 既Meaty又Juicy.除了牛扒, 烤羊架也相当不错, 膻香不会太浓, 也不会太筋性, 油脂肉汁丰富, 不难切起, 皮脂延伸够, 不用任何汁酱也能提供羊肉肉香和油香, 结合起来比牛扒更惹味. 至于意大利粉方面则一面, 始终不是它的专长, 还是要向Chef Bombana取师了.Chef Nathan Green‘s Kilo at K11 Musea offers all-day set menus to attract more business. The highlight is their delicious steaks, particularly the coulotte, which is made with high-quality Prime Grade beef from Brandt Ranch in Southern California. The cooking is well-controlled, resulting in a juicy and tender texture. Their grilled lamb chops are also a must-try, with a rich and savory flavor and a nice crisp skin. And while pasta is not their specialty, one can always turn to Chef Bombana for that. Overall, Kilo provides a great dining experience with its expertly cooked meats and beautiful view of Victoria Harbour.
继续阅读