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It’d been a long time since I felt such excitement from dining at a small restaurant.  Given the credentials of the chefs, I'd set a high bar on the restaurant but Racines still didn’t disappoint. We chose the kitchen counter seats.  Throughout the course of dining, while Chef Adrien was engrossed in the cooking at the back most of the time, Chef Romaine was enthusiastically explaining to us the details of how each dish was prepared and what ingredients they used behind the counter bar.  I knew
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It’d been a long time since I felt such excitement from dining at a small restaurant.  Given the credentials of the chefs, I'd set a high bar on the restaurant but Racines still didn’t disappoint. 

We chose the kitchen counter seats.  Throughout the course of dining, while Chef Adrien was engrossed in the cooking at the back most of the time, Chef Romaine was enthusiastically explaining to us the details of how each dish was prepared and what ingredients they used behind the counter bar.  I knew by then Racines was a special creation.  In the simple descriptions of the menu lay profound thought and ingenuity. 

【 Champagne Louis Roederer Collection 242 】

Racines offered a 2 or 3-glass wine pairing option yet I preferred choosing my own wines.  To start with, a glass of Champagne Collection 242 by Louis Roederer.  Not Cristal of course, this sparkling wine heralded a good start though honestly not quite as impressive and expressive as Louis Roederer claimed it was.    
Champagne Louis Roederer Collection 242
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【 Sourdough from Levain Bakery | Butter 】 The multi-grain sourdough from the local artisan bakery tasted amiable and it met the highest standard for bread.  Texturally — the crispiness of the crust and moderate softness for the crumb — it spotted on.  I always suspect that sourdough in HK is adapted to the local palate, which is more used to agreeable tastes than ready to accept the challenge for their senses to new things.  This big bread in the picture was for your IG only.  A fresh one would be sliced and served.  
Sourdough from Levain Bakery
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The butter was placed on a nice dish with a lid. When the lid was opened, some hazy wisps of smoke came out of the dish.  This added some theatricality we all like these days.  
Smoked Espelette pepper with Plum Jam and Sourdough
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Made in the shape of a leaf, the smoked butter was topped with plum jam and scattered inside out with the French Espelette pepper. On the palate, the butter showed smooth, velvety softness. I enjoyed the French pepper’s subtle smokiness and not overpowering heat very much. The sweetness of the plum went well with the piment d'Espelette too.   Racines worked miracle on a simple butter with careful combination of Espelette pepper, plum jam and smoking it. 

As an aside, Les Beurre Bordier makes excellent le beurre au piment d’Espelette as well. That’s one of the reasons I cherish every visit to Gaddi’s, which has le beurre au piment d’Espelette served all the time.  

【 Pre-appetisers — Artichoke Tart, Chicken Liver Parfait and Barba Juan 】

Beautifully prepared pre-appetisers demonstrated layers of flavours in harmony. The delicious tart and liver parfait aside, it is worth mentioning that before picking up that fried Provençal dumpling — Barba Juan as it is called —  by hand, you were advised to rub the sage with your fingers to add fragrance to your hand. 
Pre-appetisers - Artichoke Tart and Chicken Liver Parfait
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Barba Juan
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Now, the ‘antipodes’ Menu. 

【 Squid | Escabeche | Leek | Citrus 】

On top of the squid rolls were julienned carrot and leek heaped up. They were then encircled on the plate by squid ink coconut milk sauce that tasted dramatically in resemblance of Tom Yum.  That Kaffir lime leaf fragrance in the sauce not least represented a beautiful twist-and-blend but also led you through a sublime gastronomical experience in what’s supposed to be essentially French (or French-Spanish, in case you were aware of the escabeche).   
Squid | Escabeche | Leek | Citrus
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Chef Romaine said he spent 2 years in Thailand. The influence was clearly shown in this appetiser that combined French cooking with Thai cuisine. He told us that Kaffir lime leaves were normally infused for their taste but he took this herb to another realm by powderising them so that he could control the exact level of aroma as he needed.  

【 Beef | Tartare | Oyster Mushroom | Soybeans | Périgord Winter Black Truffle 】

The pickled mushrooms beneath the beef gave the dish some warmth in addition to the flavoursome acidity that usually came with traditional beef tartare, whereas the milder-tasted soybeans served to give certain texture and balance out the strength of the beef tartare. The gestalt was mesmerising and I deeply savoured it. 

Adding slices of winter truffle was nice but for me the dish had been too strong in taste to complement the subdued, earthy tone and minimally minty flagrance of the truffle. It’s a nice to have though not absolutely necessary in terms of taste enhancement. 
Beef | Tartare | Oyster Mushroom | Soybeans | Périgord Winter Black Truffle
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【 Golden Threadfin Bream | Bouillabaisse | Yunnan Potato | Rouille 】

The warm and beautiful bouillabaisse was poured on to the golden sea bream - don’t forget the octopus — and mingled nicely with rouille sauce, the unparalleled jewel for fish soup.  Though creamy, it was not too thick yet effusive with the deep flavours. I had no second thought using small pieces of bread to clean up the plate at the end.  A faux pas this might be but it was a sin to waste one drop of such delicious soup.  
Golden Threadfin Bream | Bouillabaisse | Yunnan Potato | Rouille
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【 Justin Giradin 2020 Santenay Vielles Vignes 】For beef cheek, likely a more powerful Bordeaux suited better but my friend knew me well - I always love Burgundy.  So for me he chose Justin Giradin 2020, a Santenay VV.  
Justin Giradin 2020 Santenay Vielles Vignes
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For info, Racines charges corkage $800 for your own bottle but gladly waives it if you order one from their wine list.  Though not extensive, the wine collection is interesting.  If your party can consume two bottles and you have a beloved wine, you should bring your own to pair with such excellent food. 

【 Beef | Cheek | Basmati | Red Curry 】

The chef served this excellent beef cheek with light and sweet red curry from Blue Elephant and crispy basmati rice on top.  When it touched my palate, the flavours fanned out to my taste buds like light going through a spectrum. 
Beef | Cheek | Basmati | Red Curry
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When I got carried away by the dish, my friend asked Chef Romaine about his days at Petrus where he and me had a unhurried and beautiful lunch (if interested, please refer to my review Unhurried and Beautiful『徐緩美麗』in March 2022, written in Chinese though 🙄).  This main reminded us of Petrus’s French Lamb Shoulder, Eggplant, Caponata, Ras el Hanout.   Chef Romaine said they still do the lamb at Petrus. 

Both dishes shared a punch in taste alike and both were eclectic in style yet diverged from cuisines of two different regions.  The lamb shoulder at Petrus came with the influence of the Middle East while today’s beef cheek told a story about an elegant and beautiful Thailand built upon a very French beef dish. 

After the Petrus lunch last year I called Chef Romaine the painter J. M. W. Turner as his food was bold and complex but within the splash of flavours you’d find beauty almost to the extent beyond description as you’d discover from the dashes of colours on a Turner. 

On the other hand, I appreciated Caprice for the classic approach in a more controlled, structural setting, and today I got to know Chef Adrien’s own interpretation of how food could bring about such radiant happiness in a freer and more cozy environment, not to mention the complexity and harmony in each dish. 

I always believe in nurture as much as in nature.  Apart from training and striving for the better, I am sure Chefs Adrien and Romaine are born with a refined palate and the genes for gastronomy which are expressed in their food.  Glad that the two gentlemen ventured out to Racines.   

【 Of note 】 The table knives for the main course are hand made for Racines by Les Couteliers Basque in France, each having a different word etched on the blade that means something special to the chefs and in the course of making Racines a dream come true. 

【 Ossau Iraty | Hazelnut Crumble | Persimmon | Oxalis 】 

The Basque semi-hard cheese made from sheep milk was plated to go with persimmon jam, and texturally supplemented by hazelnut crumbles.  It was not an overpowering cheese but with some kick and overall quite smooth and palatable.  Such amicability surely would go well with a lot of fine foods and wines yet a reasonable amount of sweetness, as in this case, persimmon, was a definite complement to the cheese.  The dish was finally nuanced by a hint of sourness of oxalis, a touch ‘to turn gold into diamond’. 
Ossau Iraty | Hazelnut Crumble | Persimmon | Oxalis
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【 Banana | Tart | Almond | Baileys 】

Before serving, the banana tart was showcased on the countertop for us to take pictures, then we all got a small slice paired with Bailey ice-cream and caramel.  The combinative effect was astoundingly delicious. Contrast in temperature between the tart and the ice-cream, texture between the banana dessert and the nuts, and finally the flavours among all on the plate simply made me on cloud nine.     
Banana | Tart | Almond | Baileys
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Banana | Tart | Almond | Baileys (on Plate)
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【 Mignardises | Coffee 】At the end sea salt and butter cookies, and almond chocolates to go with a rather light coffee.  The cookies were not of the entirely crispy type but partook of certain — a very slight degree of — chewy-gluey-ness in them.  If I still described them as crispy, I meant the taste - the cookies were crispy in the sense that they were clearly and sharply tasted.  The use of sea salt on chocolate and cookies was not new but this belonged to another level. To complement such nice texture and taste of the cookies came the crunchiness of the almond chocolate.  Hard not to say this was a perfect finale of the meal.   
Mignardises
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Tin of Sugar
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【 Some more to say 】The tins showing the homes of the chefs and souvenirs to take away. 
Beautiful Tin for Mignardises
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Beautiful Tin for Mignardises
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Sovenirs
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All in all, this was a beautiful and colourful lunch at a sunny noon in France — Le midi de la France as the region where the chefs come from is called. 

Then my friend booked for dinner in April and needless to say this said of our compliments to the chefs.  We look forward to seeing Chefs Adrien and Romaine again soon. 
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2023-02-25
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$1700 (午餐)
推介美食
Champagne Louis Roederer Collection 242
Sourdough from Levain Bakery
Smoked Espelette pepper with Plum Jam and Sourdough
Pre-appetisers - Artichoke Tart and Chicken Liver Parfait
Barba Juan
Squid | Escabeche | Leek | Citrus
Beef | Tartare | Oyster Mushroom | Soybeans | Périgord Winter Black Truffle
Golden Threadfin Bream | Bouillabaisse | Yunnan Potato | Rouille
Beef | Cheek | Basmati | Red Curry
Ossau Iraty | Hazelnut Crumble | Persimmon | Oxalis
Banana | Tart | Almond | Baileys
Banana | Tart | Almond | Baileys (on Plate)
Mignardises
  • Beef | Tartare | Oyster Mushroom | Soybeans
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2023-02-01 1716 浏览
I was so looking forward to this meal at Racines, and did not disappoint at all! Racines is one of the newest fine dining restaurants, helmed by chef Romain and chef Adrien, both from southwest of France, showcasing french classic with modern twist. We went for lunch,lunch menu from 3 courses to 5 courses ($688-$888)We opted for 4 courses menu, $788starters:- SquidEscabeche, Leek, Citrus-Beef Tartare, Soybeans, Oyster mushroommains:-Golden threadfin breamBouillabaisse, Yunnan potato, Rouille-Chi
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I was so looking forward to this meal at Racines, and did not disappoint at all!
Racines is one of the newest fine dining restaurants, helmed by chef Romain and chef Adrien, both from southwest of France, showcasing french classic with modern twist.

We went for lunch,
lunch menu from 3 courses to 5 courses ($688-$888)
We opted for 4 courses menu, $788

starters:
- Squid
Escabeche, Leek, Citrus
-Beef Tartare,
Soybeans, Oyster mushroom
mains:
-Golden threadfin bream
Bouillabaisse, Yunnan potato, Rouille
-Chicken
Albufero, Salsify, Mushroom
desserts:
-Ossau Iraty
Hazelnut crumble, Persimmon, Oxalis
- Banana Tart, Almond, Baileys
Mignardises
- chocolate and cookies

Added 3 glasses wine pairing $488

Aside from the menu itself, I was so impressed by their canapé and sourdough and Smokey butter!
The 3 canapé, The Bouchot mussel, The Creamy chicken liver parfait, the fried ravioli, I love all of them so much!

The banana tart was so so good, paired with baileys icecream, delish!
The ossau-iraty is not a dessert, but is an Occitan-basque cheese made from sheep milk, also a great choice to end this meal.

Overall, I think everything was so on point, from ambiance to service to food, I had a great journey on my palate, everything was genuine and delectable, I would love to come try for the dinner menu for sure, the pigeon on their ig look so good!

Rating: 9/10
Around $1200pp
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2023-01-20 1081 浏览
We were looking for a cozy fine dining French restaurant and came across a review on this new gem on upper station street. We had wanted to go on Wednesday for the birthday but it’s their weekly day off… We were sold enough by the photos in the review to go with fine dining day two on the Thursday (well still gotta do something on the big day right?).The restaurant has a nice cozy vibe with is uncommon for French fine dining here, the place turn more bustling as the night goes by when everyone
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We were looking for a cozy fine dining French restaurant and came across a review on this new gem on upper station street. We had wanted to go on Wednesday for the birthday but it’s their weekly day off… We were sold enough by the photos in the review to go with fine dining day two on the Thursday (well still gotta do something on the big day right?).

The restaurant has a nice cozy vibe with is uncommon for French fine dining here, the place turn more bustling as the night goes by when everyone got their 4th drinks +.

The menu of the night is a six course journey, the very attentive server told us that is to reflect the southern France origins of the chefs and their travel experiences.

Of course we started with the bread. The warmed sort dough is perfect but the highlight is in the butter. We had many infused butter before from seaweed and caviar infused butter to banana honey butter but never had one that got smoke coming out of it before.

The small bites are good.

The Carabinerros is a nice start to open up the senses.

The chicken foam is our favorite dish of the night. The flavor and presentation is just full of surprises. We would go back just for this dish.

The lobster is just perfectly cooked with the chestnut and cabbage giving it a hint of fall/winter in the woods.

We always think the French knows what to do with their pigeons but having it with licorice sauce is just another level. The slight hint of licorice combine with the tender juice of the pigeon which lingers in our mouth long after we were done with the dish.

The Osseau Iraty is a very innovative presentation of the cheese platter. You have the cheese the nuts and the fruits all in one place. The choice of persimmons reminds us that it’s winter (something you need some reminders in hk as the weather could get so warm and you thought it’s sort of like summer).

The sweetness of the banana parfait is so well balanced by the whiskey jelly.

The two chefs are just amazing. Not just in the sense that they worked magic with the ingredients but how they painstakingly attend to everyone in the restaurant, they even cared to stop by to sign off before they took off at the end of the night to join their friends who paid them a surprise visit from France.

We gotta say that the food and service are indeed better than what we got the night before when we literally paid double.

Will definitely go back.

Smoked butter
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Small bites
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Small bites
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Carabinerros
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Chicken
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Lobster
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Knives
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Pigeon 
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Pigeon
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Osseau Irate
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Banana
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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Smoked butter
Small bites
Small bites
Carabinerros
Chicken
Lobster
Osseau Irate
Banana
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2023-01-03 1195 浏览
3/5It was actually a 4/5 from the beginning, then keep going down.Sour dough too sour, like the smoked butter tho. Liver parfait very pretty, taste good.Very lovely orange jam amuse bouche, one bite that full of surprises, texture flavour combinations was new, impressive and pleased. The other one with ricotta was nice but not as WOW as the first one, I could only say I like the pastry and the herbs of it. Next is two salad, the first one is squid. Amazing salad dressing, might be the best salad
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3/5
It was actually a 4/5 from the beginning, then keep going down.

Sour dough too sour, like the smoked butter tho. Liver parfait very pretty, taste good.

Very lovely orange jam amuse bouche, one bite that full of surprises, texture flavour combinations was new, impressive and pleased. The other one with ricotta was nice but not as WOW as the first one, I could only say I like the pastry and the herbs of it.

Next is two salad, the first one is squid. Amazing salad dressing, might be the best salad I ever had. But the squid was too thin or small that I could barely taste it. Truffle vinaigrette artichoke, great salad as well!

Broth with seafood, small pieces seafood and broth both are nice but didn’t expect to have ordinary flavour here, was expecting much more.

Then suddenly the second main was a big piece of pork belly, and I was definitely wasn’t that impress. Texture was soft but off, some part was slightly rough with Standard sauce. Love the Choi sum and the ginger with pumpkin purée tho.

Cheese course is not bad but is not dish for everybody. Dessert is pear tart, perfect pastry but the pear lost spark in it. Lovely ice cream by the way.

Petite four had a very cute container but I can’t remember their flavour.
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2023-01-02 917 浏览
Lunch. Approx 17 seats in all (including bar counter seating 5). We picked the bar counter as PickyEater loved to chat with the chefs at work. The chefs in question are 2 friends who used to work at Petrus and Caprice respectively. They seem very passionate about their work, and they like to source ingredients from the local markets.Wine list was good. Went for a glass of Bordeaux red. Lunch menu was named 'antipodes’ (meaning opposites), showcasing Native Classics with local and French products
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Lunch. Approx 17 seats in all (including bar counter seating 5). We picked the bar counter as PickyEater loved to chat with the chefs at work.
The chefs in question are 2 friends who used to work at Petrus and Caprice respectively. They seem very passionate about their work, and they like to source ingredients from the local markets.
Wine list was good. Went for a glass of Bordeaux red.
Lunch menu was named 'antipodes’ (meaning opposites), showcasing Native Classics with local and French products. There were 3 options to choose from: 3 courses ($688), 4 courses ($788), and 5 courses ($888). We went for the full 5 courses. Here’s what we had.
Sour dough bread with wheat germ, sesame etc. served with chili butter. Chef explained they outsourced the bread to be made, but with his own recipe. Took many tries before perfection but it tasted very good.
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Trio of Appetizers, being
-Mussels in fish soup jelly with garlic mayo
-Chicken liver pate with raspberrry in wooden spoon and
-Fried ravioli with Parmesan etc
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Starters:
Squid salad (seaweed, leek etc) from Sheung Wan market- sauce was vinegar with ginger and clam juice etc. Particularly loved the hint of coconut (chef has lived in Thailand for a few years).
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Salade landaise (traditional French salad originating from the Landes area, famous for its duck and walnuts) with artichokes, foie gras and lardo. Love the sour note of the vinaigrette.
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Mains:
Golden threadfin bream and potato in
bouillabaisse and accompanying rouille (garlicky sauce originating from Provence). Not normally a fan of bouillabaisse but this one tasted sweet and without the fishy taste. Chef explained that his bouillabaisse was made predominantly from fish bones.
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Yellow chicken from the market with
Albufera sauce (velvety sauce of chicken broth, cream and butter- hint of Madeira). On the side: mushroom purée and salsify (root vegetable aka the oyster plant because of its similar taste when cooked). Chicken was very tender. 👍🏼
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Desserts:
Ossau Iraty (cheese made from sheep milk) mixed with caramelised walnuts, persimmon marmalade, ginger etc. Too heavy for me.
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Pear tart with almond powder. Ice cream on the side. Very buttery and flaky.
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Mignardises: Salted caramel cookie and clementine cookie. Chocolates.
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Coffee. (Chefs’ respective French hometowns are Toulouse and Nice.)
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In summary: love love love. Complex flavors for seemingly simple dishes. Can’t wait to go back for dinner.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2022-12-15 3530 浏览
Well well well! Among all those new restaurants in Hong Kong, Racines caught my eyes. Because of my love of Upper Station Street, and of course the background of their two owners and chefs, Romain and Adrien. I love those chefs who can tell a story, making a connection with the guests. It does elevate the whole dining experience. So happy that we got seated at the counter so we could interact with the chefs. I was luckily enough to join the dinner in very last minute. Somehow I was happy that I
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Well well well! Among all those new restaurants in Hong Kong, Racines caught my eyes. Because of my love of Upper Station Street, and of course the background of their two owners and chefs, Romain and Adrien.


I love those chefs who can tell a story, making a connection with the guests. It does elevate the whole dining experience. So happy that we got seated at the counter so we could interact with the chefs.


I was luckily enough to join the dinner in very last minute. Somehow I was happy that I got ditched so I could join my friends to have dinner at Racines.


It’s a warm, small restaurant. The warm atmosphere made me smile.


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Found out from their IG that all their napkins rings are handmade. You can feel their efforts in small detail like this.


There’s one menu for dinner. $1288 for 5 courses.
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Homemade sourdough and smoky butter
Begin with this amazing sourdough with their butter. Love the bit of the smoky flavour and the chilli powder gives a small kick to it. Tried to control myself not to have too much bread to save room for the courses.


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Canapé
Feel like Indian samosas. Cheesy inside. Warm, fluffy outside.


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Canapé
Oooo the creamy chicken liver parfait (on the spoon) is a dynamite bomb inside my mouth! The raspberry condiment light up the parfait. Well balance off the heaviness of the liver parfait.


The Bouchot mussel is really interesting. You can taste the mussel without seeing it. Feel like I an in Nice again!


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Artichokes
Our favourite dishes of the night! How amazing that all those different ingredients with different textures can be all sitting on the same plate without breaking the harmony? Foie gras dressing combines all layers, all flavours together!


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Oyster
Have you ever tried a warm oyster? Not raw, not cooked, but a warm one. A bowl of of different kind of delicious creamy texture. The form, the sabayon and the warm oyster. Love the hazelnut on top!


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Blue lobster
Lobster was cooked just right! Interesting to see cabbage on the plate with the elegant lobster.


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Pigeon
Our 2nd flavour dishes of the night. Meat is so tender and skin is super crispy. Keep telling the chefs this pigeon is better than the one we had in Caprice!


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Pear
Compare with the previous courses, this is pretty standard and didn’t wow us. But still, the pear is perfectly cooked. Not too soft and not too sweet!


What a night with great food in a lovely restaurant with good hospitality! Most importantly, an amazing time with great company!
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐途径
堂食
人均消费
$2500 (晚餐)
等级1
4
0
2022-12-07 866 浏览
New place in Sheung Wan - RacinesOpened about a month ago.Before I get to the food, let me give sone interesting experience in the restaurant - And this time the word interesting is meant in positive way.It’s a small place, About 12 seats at tables and about 5 seats at the bar.The kitchen is and open kitchen and I have to say I’m very impressed what they can do in such a small place.Something I positively recognized, the chefs stay calm, even when situations boil up. They explain calmly what to
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New place in Sheung Wan - Racines



Opened about a month ago.
Before I get to the food, let me give sone interesting experience in the restaurant - And this time the word interesting is meant in positive way.
It’s a small place, About 12 seats at tables and about 5 seats at the bar.
The kitchen is and open kitchen and I have to say I’m very impressed what they can do in such a small place.
Something I positively recognized, the chefs stay calm, even when situations boil up. They explain calmly what to do and how to do it better - that’s impressive.
Let get to the food.
I’m very impressed, a lot of different textures and ingredients in each dish. l lot of technics, very well executed. The team explains each dish, I usually don’t like it as it is more a teaching lesson, here they explain the ingredients and the background. And some of the background is about their family or the regaion / city they grew up or places they worked, it’s very authentic.
They offer a 5 course Menu with influences from different areas of France but with addition flavor kicks.
I can really recommend this place.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2022-12-07
等候时间
5 分钟 (堂食)
人均消费
$1200 (晚餐)