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港铁香港站 E2 出口, 步行约6分钟
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电话号码
31968768
奖项殊荣
米芝莲一星餐厅 (2023), 米芝莲二星餐厅 (2024-25)
营业时间
今日营业
18:00 - 23:00
星期一
18:00 - 23:00
星期二
全日休息
星期三至六
18:00 - 23:00
星期日
12:00 - 15:00
18:00 - 23:00
以上资料只供参考，请与餐厅确认详情
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Aji Tartare, clotted cream, egg yolks; Norwegian Trout, Ikura Trout roe
Aji Tartare, clotted cream, egg yolks
Roasted Leek Consommé
+498
+4
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上回提到表妹手持「汇丰卓越理财信用卡」，可于合作嘅餐厅大玩买一送一，眼见新年前个个都忙食团年饭，佢就提议龙年尾high啲去中环六星级酒店间意大利餐厅「Noi」拆餐劲嘅！嘻嘻，名店于疫后开幕后不久已取得一星，一年后即升呢攞多粒星星，个势咁劲，分分钟今年就变三星㖞，XO仔梗系唔会say no啦！要享用信用卡优惠，贵客最早一个月前于指定网页订座，流程简易。周五晚准时抵步踏上蓝地毯，即由迷你小白兵接待。酒店餐厅面积宽广，室内光线柔和，金蓝嘅色调及时尚嘅天花设计高雅有气质，唯一唔方便在洗手间比较远。散座可选弧形嘅梳化位，阔落舒适之余有更多嘅私人空间。两口子被安排入座对住开放式厨房嘅高櫈吧位，可以边食边睇厨艺表演，属最佳位置也！烂饮孖宝埋位第一时间就系叫酒酒饮，全权交由L妹妹推介一白一香槟，各有各饮唔洗争。厚本酒牌实在太多款式，细佬结果只系影咗第一页香槟作日后参考之用。经理S哥亲自介绍多道菜晚膳（$2,688/位）可视为意式厨师发办。以海鲜为主嘅菜式会因应多国节令食材及货源而不定期更改；为务求菜单唔会太溜，调味会用上多款柑橘类蔬果。当中最少会有一道鱼，高高嘅熟成鱼柜唔打得都睇得先呀！两位主厨Paulo同Luigi先生带领嘅团队衷心希望可以崭新嘅味觉旅程答谢贵客嘅光临。Roasted Leek Consommé：打头阵先有大葱清汤，上枱时由妹妹仔滴入葱汁精华，道具似足科学堂做实验咁。用杯仔饮嘅汤汤味道甘得黎有股清淡嘅薄荷香，都几得意，唔讲会估佢系杯暖暖嘅人参茶。由于接著两味前菜都会系用手食嘅，收起哂啲杯杯后，每人都派有一条湿毛巾抹手，果然卫生。Norwegian Trout, Ikura Trout roe：磨砂金鱼靓碟上嘅鳟鱼拼鳟鱼籽亲子小食一啖放入口，如纸般薄薄嘅酥皮轻盈脆巧，夹喺中间嘅鳟鱼肉鲜润得黎唔会过咸，晶莹闪亮啲鳟鱼籽波波爆裂于口腔，于舌上尽情起舞，相当醒神！Aji Tartare, clotted cream, egg yolks：池鱼他他挞呈金黄色全因用上咸蛋黄制成，挞皮脆薄，咸润惹味。每一道菜都好有文化地配换新嘅餐具，木造餐具架设计独特且十分实用。Buckwheat Sourdough：新鲜焗出嘅荞麦酸种面包胀卜卜，一人一只份量足，暖手嘅包包皮层好脆，包身又够松，涂上附配嘅红色秘酱个人觉得有啲过甜。反而点上绿绿地色嘅特级初榨橄榄油后当堂带起个麦香兼添上油滑，燃点起隐藏住嘅小宇宙般，超强！眼见二人极其欣赏，S哥哥仲自动攞出成樽橄榄油并加以介绍，真系有心！Sicilian Tuna Kamatoro, Hokkaido Red Uni, “Kaviari” Kristal Caviar：和风味浓厚嘅刺身头盘集高质嘅西西里吞拿鱼、北海道红海胆及法国鱼籽酱，外表矜贵精致！粉嫩嘅拖罗鲛位厚润肥美，橙亮嘅海胆幼嫩滑溜，混埋顶面嘅鱼籽酱及透明嘅烟熏鲣鱼啫喱，飘飘欲仙嘅鲜浓由味蕾传上鼻腔，清凉细腻，实无懈可击！Norwegian Langoustine, Champagne, Crispy Kombu：挪威海螯虾二重奏分开虾身及钳钳黎烹调，意厨竟然大胆自制XO酱并沟入香槟去炮制海螯虾个身，创意无限！莫非要多得香槟嘅泡泡引起嘅化学作用所致，海螯虾肉超级爽脆，唯一个调味虽则一啲都唔辣，不过奶得黎都几酸吓，未必人人受得落。幼小嘅钳仔好似睇电视结尾嘅彩蛋惊喜咁，微微咬住啲肉即可成条拉出，极易入口，钳肉外面脆脆地，但个心就劲嫩口，香甜得黎惹味非常。其实食咗几味海鲜都发觉到意式料理加插咗不少亚洲元素，包括日式鱼生及港式XO酱等，真系冇谂过连餐具都会出动埋自选筷子㖞！Shima Aji, Gambero di Mazara with Piennolo tomato essence：深海池鱼隆重地以孖碟承载，梅花间竹咁摆入生红虾肉，再以海葡萄及萝卜小花点缀，上枱后先淋上秘制蕃茄油，形于小岛般嘅外观极富立体感。熟成咗嘅深海池鱼肉质坚挺紥实得黎仍带有鲜味，海葡萄天然特殊嘅海水香成功添上鲜浓嘅同时，纹理闪光嘅生虾及清新嘅萝卜小花直令口感更为爽脆，酸酸甜甜嘅蕃茄水仲有个微辣嘅尾韵，多层次嘅艺术融合坚精彩！Alaskan King crab, Teardrop peas & Iberico pork consommé：食完鱼鱼同虾虾，梗系唔少得蟹蟹啦，话哂三宝系中国传统游戏嘛！热辣辣嘅日式茶碗蒸内含足料幼嫩嘅阿拉斯加皇帝蟹肉，师傅巧妙地伴入甜美嘅上海甜豆及伊比利猪肉清汤以助提鲜，契合鲜甜嘅星级炖蛋清香绵滑，可口味佳！Bread：食完多道海鲜后，再有新鲜焗出嘅法式甜面包，质感都好松软，另配自家制嘅海盐牛油。Scottish Venison, Onion Purée & Morel：整顿晚餐只有苏格兰鹿鹿主菜一味红肉，鹿肉色泽红润脂肪少，咬落软润肉滑，深啡色嘅浓汁就偏咸咗少少，幸好连埋雪白清甜嘅洋葱泥成功中和番。其实碟上仲有一个唔系咁起眼嘅配角，就系暗藏于沙律底嘅一粒酿羊肚菌！黑漆漆嘅羊肚菌外壳凹凸清脆，中间原来酿入咗惹味而不溜嘅鹅肝酱，加涂洋葱泥更觉芳香鲜明，惊喜尤甚。Pasta alla chitarra, French Amelié Oyster & Vin Jaune：表妹认真好眼，留意到所有意大利粉均由Luigi大厨亲自煮出！金亮嘅意粉面条乃日本蛋黄搓出，柔韧富弹性，顶面肥嘟嘟嘅法国蚝肉爽滑鲜甜，微酸带甜嘅秘制黄酒汁有效地一解腻感，简单可口。Seasonal Sorbet：转入甜品环节前每人都有杯紫苏叶雪葩，意外地完全冇冰沙嘅嚡脷感，雪葩厚润之余仲散发出阵阵咸香，据悉此乃梅酒混清酒再加海盐及柠檬汁嘅化学作用，妙哉！The Flan with Japanese Hoshigaki & Acetaia San Giacomo’ balsamic Vinegar 40 years old：甜品头炮先由S哥加工后献上。以日本柿干及干烧柠檬造出嘅蛋奶糕柔润微甜，丝毫不溜滞。Lemon Pie：一口一件嘅柠檬批挞皮够脆，蛋白酥则浓甜中带著酸香。Seasonal Fruit：源自日本嘅士多啤梨清香爽脆，蜜瓜亦润甜多汁。Whiskey Gum：结尾嘅招牌橡皮糖烟烟韧韧中渗透出烟熏味浓厚嘅威士忌香，细问下发现主厨原来系星战铁粉，唔怪得知入门时有小白兵欢迎，甜品就揾咗黑武士送别啦，设计确真完整。眼见两只酒鬼饭后弃选咖啡同茶，善解人意嘅L妹妹即备送意厨自家制嘅Limoncello，如相所示，酒瓶同酒杯都系冰冻过架，睇头十足！有啲似糖浆嘅意式柠檬酒清新浓甜，大啖饮落肚直达肠胃，浓烈嘅酒精速助消化，强而有力！四季酒店餐厅「Noi」环境舒适有格调，年轻嘅服务生友善体贴，潮派意厨发办料理选用之节令珍馐新鲜高质，菜式新颖独特，惊喜源源不绝，团队诚恳认真。最抵就系用「汇丰卓越理财信用卡」可享买一送一优惠，手持此咭者绝对值得一试！
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今次朋友birthday🥰特意拣咗呢间餐厅庆祝，环境气氛，整体都非常好😋以食物方面亦都非常高质，同价钱系成正比！如果系同朋友屋企人庆祝生日或者特别节日都可以试吓呢间！期待下一次前来。
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与四季品牌连结真系耻辱！ NOI系米芝莲二星餐厅，无论是食物同服务都强差人意! 主菜选择：pigeon 乳鸽系唯一主菜选项，我地其中一个人唔食乳鸽，所以工作人员提议升级到A5和牛，我地有担心过A5牛会太肥，但工作人员话唔会。因为冇其他选项所以只有接受，然而，事实系（如图）A5 和牛几乎系纯脂肪，我地甚至不能够食多过一啖。 客服：当我地第一次向工作人员问上述问题，佢哋首先解释这是A5和牛，所以有脂肪肥是正常的！ （我想知道为什么当一开头问时就不这样如实反映，而是说唔会?）。 因为完全不满意佢哋嘅解释,希望佢哋有其他方案。然后，经理再比同样解释，但这次佢哋愿意为升级的A5和牛减价一半 （从 upgrade price $500 减到 $250 ），经理说this is the best offer they can do, can we move forward to next dish🤯. 作为一间米芝莲餐厅，喺生日客人面前说 discount for the terrible dish系最佳方案？这是一个非常尴尬的时刻！即使在多次要求解决方案后，最后他们用鱼代替主菜。整体食物质素, 唔系过咸就劲淡, 个甜品系鱼子酱bbq sauce 配雪糕？其实有冇甘奇怪嘅配搭?另外，呢位经理不断系我地坐既 chef counter table倒酒，但d酒唔系倒俾我哋嘅，极度骚扰! 去过咁多间米芝莲餐厅, 奇怪在呢一间餐厅, 倒酒唔喺喺客人面前, 真系第一次见! 其实都仲有好多冇人坐嘅枱，应该安排我们坐其他枱或工作人员尝试用另一个地方去倒酒。我只希望一餐米芝莲体验的生日饭唔好有呢啲甘差既服务同骚扰。
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Nestled within the luxurious Four Seasons hotel in the heart of Hong Kong, Noi restaurant offers an exceptional fine dining experience. From the moment you step inside, you're enveloped in an elegant and refined ambiance.Recommend sitting at the kitchen table, more fun to look at how the team prepares food. We are having the HSBC Menu buy 1 get 1 free that evening, it is actually quite a lots of dishes!Shellfish snackFish snackShellfish appetizerFish appetizer- Main meal -Crudo starterShellfish starterBread ( Whey’s bread tasted better) NOI’s signature lobster (this by far my favourite dish)A5 Wagyu ( This is a additional dish, for us its a bit too fatty) Shellfish pastaSignature dessert,Rum and Caviar Second dessert Beautiful presentation of each dishes, the service at Noi is impeccable, attentive and personalized attention, offering insightful recommendations. Super full!
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We had a wonderful time and exceptional meal at Noi. Been to some Michelin and you would expect a nice meal with nice service the kind of michelin plus a hotel at 4 season kind of nice. But wow it had exceed my expectation by far. The service was great, very professionally presented w each dish explained, ingredients and sauces and quite a few dishes w different sauces in the plate, one to highlight and the other to balance. So each bite in itself taste different in your bowl, when touches different sauces. The clear piennolo tomato essence w sashimi aji was extraordinary and the meat sauce w beetroot for venison, had even make the gamy taste good. The menu was fantastic. Italian w Japanese fusion, wonderfully merged. Not too heavy and not too fishy. All fresh and from the best originThe card come w the menu say something like i know u have a lot of options but thank you for choosing them. This is very true. There were a few choices on my mind but i was so glad that i pick Noi.I really think this is very important when a restaurant appreciates its customers which a lot doesn't unfortunately. I appreciate the effort for such a great experience.
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