Le Bec Fin (已結業)

Le Bec Fin 北角French-Japanese hidden gem with cozy kitchen counters sitting! In love with their Spanish Red Prawn Pasta😗probably one of the best in town! We chose 4 courses meal $800, for appetizers we ordered Salmon Terrine, very unique flavor and nice plating. My friend had steamed egg & fois gras, very soft and silky texture! Main course we ordered Spanish Red Prawn Linguine, the sauce soaked up on every single linguiniiiii, very rich and flavourful, the amount of red prawn is very generous too💕we also order sea urchin Pasta, taste fresh and rich uni flavor! Menu:Foie gras egg custard with truffleGratinated french onion soup en cocotteSea urchin pasta/Red prawn pasta …查看更多

𝙇𝙚 𝘽𝙚𝙘 𝙁𝙞𝙣🌽⠀⠀⠀⠀⠀⠀⠀⠀⠀Le Bec Fin is a top-notch French-Japanese fine-dining restaurant led by Head Chef Ishiba Masaki, who formerly worked in the Michelin-starred Kikunoi and La Bombance flagship store in Hong Kong, continuing his journey of impressing fine palates with signature dishes and wine pairings.⠀⠀⠀⠀⠀⠀⠀⠀⠀~ Le Bec Fin Dinner Menu - HK$1580 per person⠀⠀⠀⠀⠀⠀⠀⠀⠀Exquisitely curated by Head Chef Ishiba Masaki and sous-chef Yusuke Kitade, the menu features an eclectic range of freshly imported ingredients and seasonal produce, along with their signature cooking method of using Japanese bichotan charcoal to impart delicate smokey notes to their fine-quality wagyu and chargrilled fish to enhance their natural umami. Also to be a French-Japanese restaurant, they sever gratinated French onion soup which is a well known French signature dish.⠀⠀⠀⠀⠀⠀⠀⠀⠀The menu also features a few selections of wines byMayfair Fine Wines to pair with the tempting AmuseBouche and appetizers, as well as the main of chargrilled fish and wagyu sando; yet our fav was the pairing between “Domaine de L’Arlot Cote de Nuits”-“Villages Clos du Chapeau 2019” and the wagyu sando, extruding pleasant oak, vanilla, and black fruit flavors with a decent medium-full body.⠀⠀⠀⠀⠀⠀⠀⠀⠀Le Bec FinAddress: Shop 8, G/F, China United Center, 28 Marble Road, North Point…查看更多

一踏入呢间餐厅，个人就惊为天人，心谂：「唔系挂，原来石屎森林里面仲有得咁嘅小天地！」🌟 入座时留意到个menu真系吸引到爆，仲要有美妙嘅Small Talk，感觉顶嘅！食物方面，我最钟意嘅就系佢哋嘅French Onion Soup，汤底浓郁得嚟，洋葱香喷喷，我都想揾个板擦，抹走啲汗水，专心咁大快朵颐。红虾意粉味道鲜美，虾仁入口即化，真系好味到震！来到主菜，个Wagyu Tenderloin Steak令我心动不已，果然实至名归，质感柔软得嚟又惹味，肉汁跟著每一啖嚼动咁流出，真正嘅口齿留香𠮶种。食到最尾，个Melon Blancmange彷佛系整个晚餐嘅画龙点睛，清新嘅甜味正啱哂来个滑嫩收尾。要形容整体体验，真系「激靓」！朋友间发掘到嘅美食，保证系倾计无间嘅妙物做衬托。日日都想黎食，掂啲过噏！💯🍴🎉…查看更多

去到呢间新派日本菜餐厅，入到门口已经觉得嗌骚啦🤫！坐低后，第一样嘢就系个“脆皮鸡翼配鱼子酱”，一咬落去，哗，鸡皮脆到爆表，啖啖肉嘅口感又唔会太肥，搭上咸香嘅鱼子酱，真系层次分明到不得了！之后试咗𠮶个“迷你沙甸面包丸子配海胆和牛煎饭团”，我揾唔到字嚟形容𠮶个滋味嘅对撞，好似香浓嘅海胆同润滑嘅和牛，玩紧波一样，简直系口中嘅颠覆创意🌊。最后𠮶个“自家制疏乎厘松饼”，食落咁轻盈，个蛋味又香到犯规😳，严格讲，食咗𠮶啲奶油之后，我觉得自己应该要封口唔好再食甜品喇，因为呢个已经好足够！整体啲菜式卖相靓仔，味道亦都岩晒本地口味，再加埋啲创意丰富嘅食法，真系一个好正嘅食体验，下次再去一定要约埋三五知己，分享下呢啲美味啦🍴👍！…查看更多

Dinner. Came here for dinner once pre-covid and loved Japanese chef Ishiba Masaki’s handiwork. Happy to be finally back. There has since been an addition of a private dining area seating maximum 10 ppl for a HKD15K minimum.Menu has been revised a little bit with a more versatile choice of 2 to 4 courses. Counter seating 8 overlooking Chef at work. Glass of white and red wine each. No options available on menu but we liked the Sommelier's Pick.Here’s what we had.Choice of French bread, brioche or croissant.French Onion Soup. One of Chef’s signatures- we watched as Chef took out the foiled cocottes from the oven, unwrapped each of them. The perfectly browned cheese was still sizzling on the piece of toasted bread.Spanish Red Prawn Linguine- perfectly Al dente. Prawns could do with a bit more paste but still good. (The Seasonal Pasta was linguine with Bacon, mushroom and truffle.)Chargrilled Hairtail (太刀) Fish. Loved its crispy skin and juicy flesh. On the side: breaded courgette stuffed with shredded crab.(The other fish option was Black Throat stewed in broth of miso and fish bone with Radish. Black Throat is famous for its high fat content, dense flesh and melt-in-your-mouth texture. I preferred my fish grilled and crispy.)Dessert: Matcha Shaved Ice with all the goodness like red beans, black beans, wasabi mochi etc. definitely a crowd pleaser.Blancmange and IceCream with Japanese Melon. Texture of this Blancmange was light and delicate; in between panna cota and mousse. In summary: perfect choice for a no-frills relaxed night with good quality ingredients and reliable cooking. …查看更多