Maison Eight (已結業)

第一次來這𥚃吃飯，因為知道Bjoern Alexander 來了這裡做主廚，情人節晚餐定價800元一位，有5道菜，我覺得價格很合理，不知道你會不會和我有相同的感覺，在香港要找價格合理的西餐其實不容易，平的通常只是精緻一點快餐，貴的可以很驚人，這頓晚餐在情人節，可以話是物超所值！餐前小吃碗豆蓉撻另一道餐前小食第一道菜第一道菜的伴酒，靚但不是我喜歡的口味老婆不能吃蟹肉，大廚以這道素菜代替，很合老婆心意第二道，亦是全晚五道菜中我們最喜歡的一道，嫩椰菜包着慢煮的帶子第三道 麵食第四道 主菜，我們都點了牛肉，慢煮牛面肉伴一片薄薄的生牛肉第五道甜品

We had a worse meal ever in HK of friend's birthday party, the service here is diabolical and the food is absolutely worse value for money, the restaurant is so cold with people often going in and out to the terrace makes it freezing cold so uncomfortable, the worse thing is every course takes half an hour to arrive and at one stage I was waiting so long to be served at the bar because all the bartenders are having fun photos taken can you believe it, the restaurant has a high expectations befor

I am quite surprised to read some bad comments here about Maison Eight, my wife and I have had a very nice evening last week. We had a glass of wine at the terrasse, followed by a lovely diner inside, both places have an astonishing view on TST and the Bay.Although we were not impressed by the dining room decoration and the furnitures, the meal was perfect and the service was first class. As for the starters, we chose the scallops and a mille feuilles of  Scottish salmon with Bollinger Rosé sauc

i don't normally leave comments on openrice (this is my first) but after reading a few of the reviews i feel that i am obligated to share some of my experience with this restaurant as well. to put it simply, everything was rather bad - food, wine, service, environment food - totally not what i expected. i admit i might have too high expectations after reading a few online reviews. but my advise to the owner is rather than hiring professional writers and bloggers to write good reviews, you should

派lunch menu派漏,麵包又派漏，羊架ordered medium仲熟過隔離嘅7成，同waiter傋,佢呆左，好似聽唔明咁！之後話如果換要等得耐，我話換，跟住佢走左入去出返黎，問我轉唔轉其他野，因為煮過要等得耐，唔通其他食物唔駛煮？仲要一句唔好意思都冇！！我放棄左！甜品brownie 好難食👿👿

Very weird place. The official photos looks much nicer than reality. Lighting settings need to change as it features pink and purple disco night to fit the theme on the left.Dining place weird, we were offered tables in the Bollinger Room. Apart from the glass you use, there was nothing fancy about the interior. There were even casually dressed staff working with a laptop next to your table. Very very weird management if you want to sell your main course at 400-500$HK.Service lacking, very inatt

went there for birthday celebration. lovely experience with top notch service (a very tall westerner n im very sorry for forgetting his name but hes very passionate and knowledgeable for the food hes serving)located on the 21st floor of the rather new building on observatory road in tsim sha tsui, this place is easily accessible and about 10 mins walk from tsim sha tsui MTR stationthis place boasts a wonderful harbour view and has a balcony good for drinks and happy hoursuperb and elegant decor

慶祝女友生日,特定選了這間食評很高的餐廳一試,六點半來到,先在ballroom 點了兩杯signiture cocktail 歎歎,果然名不虛傳,正！！！七點多晚飯時間,有點餓直闖餐廳用餐,問題就出來了,用餐環境很迫,怖置也很普通,完全遠離我想像,但既然來了也點了數個chef recommend dishes一試,,但完全over price ,我選的其中一個smoke salmon ,上菜是只有三件,就是像普通salmon 刺身,我相信這价錢會有更好的選擇,其它食物也不談了,就是正常味道

今晚真係第一次食高級法國菜，有花園餐廳的感受，我們三位去，上頭盤時間相差超過半個鐘，前菜在上頭盤中間到，面包要問下有冇先知有，但來到時凍冰冰，似隔夜面包，菜來到又冇人介紹，我都唔知自己食緊咩，真係……

五月份，同Mr.No踏入結婚兩週年了，日子過得真快，想起上年一周年真的很瘋狂，還好今年衰運都走了，所以話，平淡就是幸福啊。 每次慶祝生日或周年紀念，Mr. No都提意我們各自選幾家餐廳，然後可能用抽籤/猜包剪揼形式決定去那一間，今年我們也用了同樣的方式，但最後選了Maison Eight，是我臨時改變主意，因為原先一起選那間晚餐好像太貴，發現跟午餐吃的食物也差不多，所以之後去吃午餐算了。 因為之前來過天文台道這幢新商廈吃過飯，知道於頂樓有一家新開的西餐廳，看雜誌介紹環境很好，而且Cocktail很出色。據雜誌介紹：佔地8000呎，分了四個section，包括全球第一間 Bollinger Champagne Room — LE CLUB 1829，世界級調酒大師Salvatore Calabrese 旗下首家亞洲酒吧 Salvatore at Maison Eight，法式餐廳 Esmé，還有夜晚有DJ和live band表演的The Ballroom，是一個四合一的品味空間。 一踏出電梯就對著餐廳門口，已經被精緻古銅天花與水晶燈所吸引，很有氣派的感覺，加上落地玻璃，望到窗外大廈發出燈

happy hour buy one get one free!!!the first round was greatsecond roundnot so muchbut I managed to returned the drinkI have already forgotten the nameslolif u want something refreshing it's the yellow oneif u like something sparkling then it's the one in fluteif u like something strong it's the one I had lol等候上菜嘅時候大廚會俾幾個小菜你食雖然係免費但係亦唔會隨便食量少既香港人可能食完送嘅前菜再加湯再加一個主菜就飽到嘔啦呵呵！呢個帶子前菜我真係唔識點樣形容好真係好好味雖然佢個帶子冇乜海鮮味但係所有野一齊都好夾雖然我同佢講我個羊肉要medium rare佢呢就俾左medium俾我食但係真係調味調得好焗菜蔬焗得好juicygreen salad好似擺得凌亂左少少呢間野既蔬菜係整得好食過

一進入餐廳, 即被整個環境和氣氛吸引, 即使未坐下, 未點餐, 巳給餐廳加分再加分, 那大大的水晶燈, 配以格調高雅的古銅天花板, 天啊!, 太美了~~~ 我們坐在酒吧附近, 不致太吵耳地享受當晚的Live Jazz, 同時又能欣賞店內極有心思的設計, 第一輪由bar tender為我們點了兩杯以香檳調配的cocktail, 名字巳經忘記了, 但兩杯cocktail同樣以花瓣作點綴, 愛死人了! 兩杯分別帶有清甜的果味, 不會太甜, 令味道變假, 同時香檳的微微酒精, 感覺非常舒服, 令人心情舒暢。當晚並沒有點正餐, 只點了小食, fish & chips普普通通, 但pork belly則充滿驚喜, 肉腍油香, 豬肉鮮味溢出, 肉與肉之間保留了點點脂肪, 郤不會過膩。店員殷勤, 常留意客人需要, 又會問客人對食物的意見等。當晚有機會往室外坐, 但室內相比於露天環境, 賞心悅目得多呢!

在九龍區的餐飲概念店中，若論grand和無敵景觀，我以前會若選Ritz Carlton 103樓的Cafe 103、北京道的Aqua，又或者半島的Felix; 但若論創新和多元化，我一定會選新開才個多月的Maison Eight。它不單兩面全落地玻璃，又有露台，最特別之處是分為四個concept spaces：法國餐廳 Esmé、由國際著名調酒師Salvatore Calabrese作顧問的酒吧Salvatore at Maison Eight、夜晚有DJ和live band表演的The Ballroom，和占士邦最愛飲的Bollinger Champagne在世界首間concept room──Le Club 1829。聽落咁巴閉，忍不住約朋友去食lunch。首先很impressive的，不單是The Ballroom那很有英國Convent Garden Victorian style的古銅天花板，還有staff的友善態度，其中的外藉經理是法國南部人，和他閒談幾句法文，知他對boutique wine頗有研究，未食已加分。我在Esmé坐下並ordered了set lunch：首先來

"Dost thou think, because thou art virtuous, there shall be no more cakes and ale?", said Sir Toby Belch to a fool in Shakespeare's the Twelfth Night, an unforgettable play in my English Literature study. I agree no more that drinking does not make one being not virtuous, that a drink or two just gives you a mood lift and I am perhaps way too old for serious hangover.Rooftop bar is always my favourite if I were to choose a place for a drink - of course, subject to weather condition which is quit