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I made a booking for my brother’s birthday celebration. I emphasised it’s birthday. When we sat down, I already told the staff politely it was my brother’s birthday. The staff said okay. Well, there was not even a single candle or a little happy birthday for my brother. It’s truely disappointing for a “Michelin 1 star” restaurant, the service was bad obviously. Please do not say “okay” when I told that it’s the birthday celebration. Or please do not ask the customer if there is any special occa
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I made a booking for my brother’s birthday celebration. I emphasised it’s birthday.

When we sat down, I already told the staff politely it was my brother’s birthday. The staff said okay.

Well, there was not even a single candle or a little happy birthday for my brother. It’s truely disappointing for a “Michelin 1 star” restaurant, the service was bad obviously. Please do not say “okay” when I told that it’s the birthday celebration. Or please do not ask the customer if there is any special occasion on the website when the restaurant is not going to do anything.

A random SOHO restaurant will at least do something at the dessert, even a little candle, this “1 star Michelin” OVERRATED. I have better choice to pay HKD4400 for 3 people for better service.

The staff actually told me “well next time... “ and I just replied “birthday, it’s once a year, next time?”
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2018-12-05 1767 浏览
贵为米芝莲一星级餐厅, 良好的顾客服务是必须, 但 Akrame 的服务态度明显不符合米芝莲一星的质素。 本人在十月中经餐厅的官网预订11月某星期六的周年庆祝晚餐,  在预约时已经清楚表明会使用汇丰信用卡的优惠 ,餐厅亦在一星期後以电邮回覆确认了本人的预约。 在随後的时间, 本人亦向餐厅最少两次查问当天的晚餐是否可以使用这项优惠, 而根据餐厅最少两次电邮的回覆, 当天优惠适用。 本人亦根据餐厅的指示, 在星期五存入1000港元作为订金, 并在 星期五晚上获餐厅再次确认订座。 但在星期六的中午十二时, 餐厅突然致电表示, 他们决定临时更改 当晚的餐单, 故此信用卡优惠不再适用, 已缴交的订金只可以稍後透过银行转帐发还, 并不可以以现金退还。 我们已经清楚向他们表示, 当天的晚餐的目的, 要在几小时内重新找另一间优质餐厅去庆祝周年纪念日是多麽的困难, 况且 我们当天下午也有其他的活动需要进行 。 Akrame不但没有为我们提出其他解决方案, 跟我们电话联络的时候亦没有显示丁点儿的歉意, 彷佛他们 一直不认为自己有错。 我们当然明白餐厅会有不同理由去更改餐单, 故此 我们在预约的时候已经多次
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贵为米芝莲一星级餐厅, 良好的顾客服务是必须, 但 Akrame 的服务态度明显不符合米芝莲一星的质素。 本人在十月中经餐厅的官网预订11月某星期六的周年庆祝晚餐,  在预约时已经清楚表明会使用汇丰信用卡的优惠 ,餐厅亦在一星期後以电邮回覆确认了本人的预约。 在随後的时间, 本人亦向餐厅最少两次查问当天的晚餐是否可以使用这项优惠, 而根据餐厅最少两次电邮的回覆, 当天优惠适用。 本人亦根据餐厅的指示, 在星期五存入1000港元作为订金, 并在 星期五晚上获餐厅再次确认订座。 但在星期六的中午十二时, 餐厅突然致电表示, 他们决定临时更改 当晚的餐单, 故此信用卡优惠不再适用, 已缴交的订金只可以稍後透过银行转帐发还, 并不可以以现金退还。 我们已经清楚向他们表示, 当天的晚餐的目的, 要在几小时内重新找另一间优质餐厅去庆祝周年纪念日是多麽的困难, 况且 我们当天下午也有其他的活动需要进行 。 Akrame不但没有为我们提出其他解决方案, 跟我们电话联络的时候亦没有显示丁点儿的歉意, 彷佛他们 一直不认为自己有错。 我们当然明白餐厅会有不同理由去更改餐单, 故此 我们在预约的时候已经多次查询预约详情, 包括是否可以使用汇丰银行信用卡的优惠, 并得到餐厅最少两次在电邮内的确认。 假如餐厅, 在当天不能提供 有关餐单和优惠, 好应该早一点联络我们, 让我们能够有足够时间预约另一家餐厅庆祝, 亦不需要我们付出订金, 然後再安排退款, 费事失时。 作为一间米芝莲一星级餐厅, Akrame 应该以客为尊, 尽最大努力让客人有良好的体验。可惜这家餐厅完全不能够表现出米芝莲一星级应有的质素 。  如此的客户服务, 别说是米芝莲一星级, 就算是米芝莲推介他们也不入流。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2018-11-15 1860 浏览
First, know that the Monday-Thursday 3 courses Lunch menu at $280 they advertise on the website does not exist. Instead you are offered a 4 courses one at $480... That means 70% extra, but also that you would not leave before 1.5 hours (even though the waiter announced 55 minutes).Second, as mentioned by other, service is quite poor... To explain my hygiene grading, my napkin was stain quite obviously in its center. Finally of course the food: I felt like the Michelin Star is from making instagr
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First, know that the Monday-Thursday 3 courses Lunch menu at $280 they advertise on the website does not exist. Instead you are offered a 4 courses one at $480... That means 70% extra, but also that you would not leave before 1.5 hours (even though the waiter announced 55 minutes).

Second, as mentioned by other, service is quite poor... 
To explain my hygiene grading, my napkin was stain quite obviously in its center. 

Finally of course the food: I felt like the Michelin Star is from making instagram worthy pastries (grey madeleine) and trying too hard to play on texture for every dish at the expense of the taste. The appetizer was a corn cream with pop corn and caramel for the crunch, the main was veal, (classic but good), the cake was just out of the fridge and too cold to be enjoyable.
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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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朋友请食生日饭,知道我锺意食法国菜,拣咗呢间黎自法国嘅米芝连一星餐厅,由法籍厨师Akrame Benallal主理,超开心。有别於其他法国餐厅,Akrame Benallal 喺传统法国菜里面加入创意,所以每一碟菜出黎嘅卖相有啲似fusion菜,未食落口都唔知系咩黎,不过话晒都系米芝莲餐厅,每一道餸都咁有水准。法国菜出咗名系fine-dining,所以我哋虽然只系食lunch,但系都食咗成2个几钟,真系好deluxe嘅一餐!
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朋友请食生日饭,知道我锺意食法国菜,拣咗呢间黎自法国嘅米芝连一星餐厅,由法籍厨师Akrame Benallal主理,超开心。


有别於其他法国餐厅,Akrame Benallal 喺传统法国菜里面加入创意,所以每一碟菜出黎嘅卖相有啲似fusion菜,未食落口都唔知系咩黎,不过话晒都系米芝莲餐厅,每一道餸都咁有水准。


法国菜出咗名系fine-dining,所以我哋虽然只系食lunch,但系都食咗成2个几钟,真系好deluxe嘅一餐!
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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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2018-03-01 4985 浏览
Sometimes it's hard not to doubt the standard of the Michelin guide. Overall speaking most of their starred recommendations are pretty good. Akrame is definitely not one of these. I've visited not too long ago, last time the food was okay and everything else is just so-so. This time I find their services quite fatal. The staff are poorly trained, not responsive and seems to be daydreaming. Most of the food are quite pretty but one dish, the Dover sole, has so much bones that it's impossible to e
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Sometimes it's hard not to doubt the standard of the Michelin guide. Overall speaking most of their starred recommendations are pretty good.

Akrame is definitely not one of these. I've visited not too long ago, last time the food was okay and everything else is just so-so. This time I find their services quite fatal. The staff are poorly trained, not responsive and seems to be daydreaming.

Most of the food are quite pretty but one dish, the Dover sole, has so much bones that it's impossible to eat. I literally had 3 bites and picked out 6 pieces of fish bones. I told the waiter to return it to the kitchen and I said I'm not going to eat it. No response, nobody bothered to ask about it nor to give any sort of explanation.

This is pure lousiness and I cannot imagine how this place can charge this price and offer these things to their customers. This really is quite terrible.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2017-08-16 9425 浏览
湾仔有好多特色食肆,难得约左好耐无见嘅朋友,突登搵咗间法国餐厅食Lunch,餐厅门面相当简约,入面灯光比较暗淡 ,虽然系lunch hour,不过枱唔多,确实系倾计食饭好地方。呢度午有set lunch,不过要选择,基本上都要加钱,我因为唔食鸭,所以无法子都要拣鸽食,费事样样加钱,所以starter拣左蛋,而朋友就拣左带子同鸭。蛋成泡状,味道有d古怪,虽然法国菜系细份,不过个鸽又真系太细,只系得旧肉仔,味道相当普通,至於甜品,上面有块透明状嘅野,味道好似洗洁精,不过唔理果块野,下面就几好食嘅总括而言,咁嘅价钱我觉得可以好食d
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湾仔有好多特色食肆,难得约左好耐无见嘅朋友,突登搵咗间法国餐厅食Lunch,餐厅门面相当简约,入面灯光比较暗淡 ,虽然系lunch hour,不过枱唔多,确实系倾计食饭好地方。

呢度午有set lunch,不过要选择,基本上都要加钱,我因为唔食鸭,所以无法子都要拣鸽食,费事样样加钱,所以starter拣左蛋,而朋友就拣左带子同鸭。

蛋成泡状,味道有d古怪,虽然法国菜系细份,不过个鸽又真系太细,只系得旧肉仔,味道相当普通,至於甜品,上面有块透明状嘅野,味道好似洗洁精,不过唔理果块野,下面就几好食嘅

总括而言,咁嘅价钱我觉得可以好食d
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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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2017-07-31 6708 浏览
The decor wasn't as grand and luxurious as other Michelin-starred French restaurants in HK but it was cozy and service was excellent. Majority of the waiting staff were french and they were friendly and helpful. They explained the menu to us clearly when we were seated and they also talked about each dish as and when the food was presented to us. As for food, I had Egg/Granny Smith/Cauliflower as appetizer. It's basically a half-boiled egg with cauliflower puree and charcoal sauce on top.
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The decor wasn't as grand and luxurious as other Michelin-starred French restaurants in HK but it was cozy and service was excellent. Majority of the waiting staff were french and they were friendly and helpful. They explained the menu to us clearly when we were seated and they also talked about each dish as and when the food was presented to us.
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As for food, I had Egg/Granny Smith/Cauliflower as appetizer. It's basically a half-boiled egg with cauliflower puree and charcoal sauce on top. The look of it wasn't exactly appetizing due to the black charcoal sauce on top but it got multiple layers of flavors which I liked very much. The texture of it was very smooth too. It was a great appetizer.
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As for main dish, I had duck/carrot/fig. I wasn't a big fan of duck but this duck here was made to my liking. It was tender and lightly seasoned so that the original taste of duck was not covered. When you eat together with the seasoned carrot shreds it gives you added flavor and more texture to it.
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As for dessert, I had the Citrus/Cherry/Orange Blossom. There was citrus jelly at the bottom which was refreshing. But the sugar glaze on top was a bit too thick and hard. It got stuck in my teeth. I couldn't quite tell what the top bit of the dessert was but it smelled a bit like perfume or moisturizer which put me off a little bit.
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Overall. it was a wondering dining experience with good food and great service.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2017-07-29 5233 浏览
相信大家看到呢一个标题应该冇咩人知系咩。不过我就好想用呢一个字来做主题。今天再次来到这里,米之莲一星的restaurant akrame 吃一次丰盛的法国菜。不吃软面包的我,对这些硬的法国面包比较喜欢。但是不太喜欢他们的牛油因为带了椰子油味道太重。餐前小吃是这个日本海胆配黑炭脆片和双重法国芝士碎。芝士和海胆的混合感觉良好。接着是软的小法包配上香浓的烤芝士。第一道前菜是新鲜的法国生蚝,配上简单的柠檬汁就可以了,清爽而海水味重。虽然不大只但是很好吃。第一道前菜是新鲜的带子,配上忌廉酱,最特别的是带子上边的那一片小小的金橘,就是那些我们在凉果店吃的那种。甜滑鲜共治一炉。!第二道前菜 63度慢煮蛋配梨蓉,烟燻鲣鱼,忌廉泡沫,顺便黑色那一浸听不清楚,混合起来很好吃。同样是用烟燻效果做的烟燻吞拿鱼配芥辣只蜜糖以及超酸柠檬酱。质感很好,配上芥茉和蜜糖的口感,达致均衡感觉。不会变的是这里的refreshment 还是我喜欢的这种mojito 沙冰雪糕,配上用冰做的杯子。这都是他们的几个招牌菜之一,我庆幸地到现在已经食了第三个招牌菜,这里很懂得做乳鸽。香脆的乳鸽外皮配上鲜嫩乳鸽质感,绿色的那片脆脆和周围
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相信大家看到呢一个标题应该冇咩人知系咩。不过我就好想用呢一个字来做主题。

今天再次来到这里,米之莲一星的restaurant akrame 吃一次丰盛的法国菜。

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不吃软面包的我,对这些硬的法国面包比较喜欢。但是不太喜欢他们的牛油因为带了椰子油味道太重。

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餐前小吃是这个日本海胆配黑炭脆片和双重法国芝士碎。芝士和海胆的混合感觉良好。

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接着是软的小法包配上香浓的烤芝士。

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第一道前菜是新鲜的法国生蚝,配上简单的柠檬汁就可以了,清爽而海水味重。虽然不大只但是很好吃。
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第一道前菜是新鲜的带子,配上忌廉酱,最特别的是带子上边的那一片小小的金橘,就是那些我们在凉果店吃的那种。甜滑鲜共治一炉。!

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第二道前菜
63度慢煮蛋配梨蓉,烟燻鲣鱼,忌廉泡沫,顺便黑色那一浸听不清楚,混合起来很好吃。

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同样是用烟燻效果做的烟燻吞拿鱼配芥辣只蜜糖以及超酸柠檬酱。质感很好,配上芥茉和蜜糖的口感,达致均衡感觉。

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不会变的是这里的refreshment 还是我喜欢的这种mojito 沙冰雪糕,配上用冰做的杯子。
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这都是他们的几个招牌菜之一,我庆幸地到现在已经食了第三个招牌菜,这里很懂得做乳鸽。香脆的乳鸽外皮配上鲜嫩乳鸽质感,绿色的那片脆脆和周围的蒜蓉泡沫形成强烈对比,底层配上不同的蔬菜混合。

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第二道主菜用上法国芝士,配上香草以及果仁碎,重点是旁边的绿色果酱。是这一个主菜的精髓,简单的四种东西混合由於我喜欢的西多士一样,入口难以忘怀。

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还有这个: 黑色的东西放在白碟上。就是他们的招牌黑色甜品。黑炭雪糕,配上黑碳牛油曲奇,还有黑炭色的烧菠萝。
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还有这个绿色的东西在白碟上,是开心果甜品配焦糖和开心果碎,简单美味入口感觉真实。

II Mistro 给人的感觉是瑰丽,优美,独特。这里的晚餐同样优美。让我想着一个人。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2017-04-28 8142 浏览
Akrame @ ship street. I find this place a little difficult to judge, obviously we seem to be the only table or one of the only tables on a supposedly busy long weekend Friday night. I was surprised to see that almost nobody is here. All the staff here looked and behaved pretty French, which was interesting, nevertheless I guess the location isn't a great one for fine dinning. Food all looked very fancy, however, a few of them can live up to the expectation promised by their colorful and seductiv
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Akrame @ ship street. I find this place a little difficult to judge, obviously we seem to be the only table or one of the only tables on a supposedly busy long weekend Friday night. I was surprised to see that almost nobody is here. All the staff here looked and behaved pretty French, which was interesting, nevertheless I guess the location isn't a great one for fine dinning.

Food all looked very fancy, however, a few of them can live up to the expectation promised by their colorful and seductive looks. The asparagus was fair and the ravioli like starter was decent but the main - in my case a piegon breast, was majorly disappointing. We ordered a dover also and that was actually pretty terrible, unfortunately. Desserts looked very good and creative, but was not too amazing in terms of taste.

The chef is very artistic and presentation of the food is excellent. However, don't forget the taste is where the real focus should be. Seating were not that comfortable either, why not give your customers a bigger table if you're not full anyways? Don't know if I should give the place a second shot or not...
$700
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2016-12-25 5758 浏览
The service is quite excellent. Since it's Christmas, so there's no menu but courses on chef. As usual, customer preferences and allergy issues were first concern. They will ask these issues first to avoid any unpleasant dinner mood. As courses started to be served, the waiter explains as they were served one by one, which is very fascinating; yet, he talks real fast and there are so many ingredients that are far from my knowledge, which makes it real confusing. It's a good place for affordable
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The service is quite excellent. Since it's Christmas, so there's no menu but courses on chef. As usual, customer preferences and allergy issues were first concern. They will ask these issues first to avoid any unpleasant dinner mood. As courses started to be served, the waiter explains as they were served one by one, which is very fascinating; yet, he talks real fast and there are so many ingredients that are far from my knowledge, which makes it real confusing. It's a good place for affordable price.
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2016-12-19 3421 浏览
I booked this restaurant for my wife birthday celebration more than a month ago.Two days prior to my wife birthday, I called the restaurant to reconfirm my booking. Unfortunately, I was being advised that their staff has wrongly taken down my reservation since they do not open on every Monday.They did not sincere to apologize about this incident and it was too late for me to find alternative options.
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I booked this restaurant for my wife birthday celebration more than a month ago.

Two days prior to my wife birthday, I called the restaurant to reconfirm my booking. Unfortunately, I was being advised that their staff has wrongly taken down my reservation since they do not open on every Monday.

They did not sincere to apologize about this incident and it was too late for me to find alternative options.
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I have been to AKRAME Hong Kong a few times, and since its HK inception, I have witnessed at least 3 Chefs change here. The underlying Food styling is still Akrame Benallal based - yet there are some smaller details in which they differ. Now that it is helmed at the Kitchen by a young French Lady, I did caught glimpse of some more feminine touches. And this time around they are promoting a Perrier Jouet Champagne Wine Pairing Course with their Food - at HKD $1,180 Per Person during December and
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I have been to AKRAME Hong Kong a few times, and since its HK inception, I have witnessed at least 3 Chefs change here. The underlying Food styling is still Akrame Benallal based - yet there are some smaller details in which they differ. Now that it is helmed at the Kitchen by a young French Lady, I did caught glimpse of some more feminine touches. And this time around they are promoting a Perrier Jouet Champagne Wine Pairing Course with their Food - at HKD $1,180 Per Person during December and with 4 different Champagnes.

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The Courses were Designed to pair with the Perrier-Jouet Champagnes this time -

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AKRAME Hong Kong recently underwent a Due Renovation -

Although it still looks similar to me and familiar

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Beetroot with Tomato Puree Crackers, and some Torched Parmesan Cheese Bread -

It's colorful enough in contrast. As Amuse Bouche or Canapes, it's not super complicated but it's appreciated..

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Sourdough Bread with Citrusy Powdered Butter -

The bread and butter here has always been good and unpretentious, usually carrying a bit of a lemon powder tang and spices.

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Perrier-Jouet Blason Rose NV -

To be paired with the Scallops dish below

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Scallop Carpaccio, with Finger Lime, Spinach, Seaweed & some Coffee Powder, with Seafood Consomme -

A well balanced dish, with a small reference to Japanese influence in the Seaweed. I think I have mentioned this before, if French Brittany and even Scotland also has seaweed based recipes, I do find that sticking to this European seaweed influence is more comforting for me. ~ 8/10

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Perrier-Jouet Grand Brut NV -

We had this as an Aperitif at the beginning, and this time again it is paired with the below Lobster dish.

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Homard Bleu Lobster, Tail Poached in Warm Broth, Tail is grilled. Served with Cucumber Tagliatelle and Fried Common Prawns, a smear of Crustacean Oil

Actually this is not my first time of eating this recipe here, but it did undertake some small changes. A lovely dish and nearly perfect if the lobster tail meat was even cooked more, as it was a little too raw this time compared to past visits.. 8/10

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Perrier-Jouet Belle Epoque 2008 -

This was always going to be the Climax for the Tasting Menu visit, and this was a very good Vintage of the Floral champagne. No Wine expert over at here but this carried the expected white floral fragrance and just a tad of brioche toast behind the fresh young grape's background. Definitely girly and fits it's Fleur de Champagne image..

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Sweet Potato & US Beef Tenderloin - paired with 2008 Perrier-Jouët Belle Époque Champagne

The sweet fruitiness of this pairing was smart and when it incorporates some Cocoa Butter into the recipe, albeit I thought this particular beef dish was slightly too minimalist in style... Though this is probably part of the AKRAME cooking style. ~7/10

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Perrier-Jouët Belle Époque Rose 2006 Champagne -

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Pumpkin, Kumquat & Banana Tart with Pumpkin Seeds -

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A lovely frozen dessert with Coffee, Caramel & Truffle -

It tasted like a Tiramisu Gelato with a Caramel tuile and a strong Truffle taste, Hazelnuts.

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Charcoal Madeleines with a Sour Jam -

This time around it was more exploratory, and I saw them being prepared already even before the first Entree courses and were perfectly timed. I was jokingly saying to my friend this actually carried an almost Bacon-y note to it too in the lingering mouth feel. At HKD $1,180 for the Food x Champagne Pairing for December 2016, it is actually a fair price. I did think the Beef Course could be slightly bigger in portioning size to end the Meal on a high!

Price: $1188 + 10%

Food: ♕♕♕♕ to ♕♕♕♕ 1/2





Address: 香港湾仔船街9号, 香港

9 Ship Street, Wan Chai, Hong Kong

Ph: 2528 5068
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2016-08-26 7375 浏览
即日打去仍然有枱, 一入餐厅便见到餐厅的设计十分简约, 装修以黑白为主, 我们点了三道菜的午餐, 出现黑色的食物为主, 前菜有墨鱼汁做成的方形脆脆,味道可以, 主菜之前有一条露笋, 味道清新, 主菜是鸭胸, 很入味, 第一道甜品不太欣赏, 淋上黑色汁的菠萝及碳味雪糕, 所以之後的盐味朱古力及生果冻杯有惊喜。 整体来说环境是十分理想的, 食物卖相及味道不要抱太大期望。
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即日打去仍然有枱, 一入餐厅便见到餐厅的设计十分简约, 装修以黑白为主, 我们点了三道菜的午餐, 出现黑色的食物为主, 前菜有墨鱼汁做成的方形脆脆,味道可以, 主菜之前有一条露笋, 味道清新, 主菜是鸭胸, 很入味, 第一道甜品不太欣赏, 淋上黑色汁的菠萝及碳味雪糕, 所以之後的盐味朱古力及生果冻杯有惊喜。 整体来说环境是十分理想的, 食物卖相及味道不要抱太大期望。
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2016-07-10 6986 浏览
於半年前,我和妹妹於Akrame庆祝生日,那次的经历只可以用不过不失来形容。其後,餐厅换了一位新的女性主厨,亦推出了满载口碑的 juice pairing dinner,可惜我一直没有时间再来拜访。今次Akrame与KRUG的合作,餐厅创作的蛋菜色味道非常合我心意,无论是食材的配搭与及与香槟的匹配程度,都十分出色。除了那些爆谷非常吸睛之外,大家有没有发觉,这个蛋黄面积也太大了吧,其实这只是一个错觉,黄色的范围其实是一块芝士,芝士下面才是半生熟鸡蛋。碗内还放了鸡肉粒、些少鸡汤,女主厨建议我们将所有食材捞匀吃。鸡肉粒与嫰滑的鸡蛋黄这粗合,突显了鸡汤精华的味道,与KRUG Grande Curvee 的清新微酸非常配合,再一次证明了 KRUG X Egg 果然是一个必胜组合。此菜式最有趣的地方绝对是那些爆谷,味道亦令我回味至今,下个月怎样忙也必须抽时间来帮衬 Akrame 的 Juice Pairing Dinner!
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於半年前,我和妹妹於Akrame庆祝生日,那次的经历只可以用不过不失来形容。其後,餐厅换了一位新的女性主厨,亦推出了满载口碑的 juice pairing dinner,可惜我一直没有时间再来拜访。今次Akrame与KRUG的合作,餐厅创作的蛋菜色味道非常合我心意,无论是食材的配搭与及与香槟的匹配程度,都十分出色。
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除了那些爆谷非常吸睛之外,大家有没有发觉,这个蛋黄面积也太大了吧,其实这只是一个错觉,黄色的范围其实是一块芝士,芝士下面才是半生熟鸡蛋。碗内还放了鸡肉粒、些少鸡汤,女主厨建议我们将所有食材捞匀吃。
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鸡肉粒与嫰滑的鸡蛋黄这粗合,突显了鸡汤精华的味道,与KRUG Grande Curvee 的清新微酸非常配合,再一次证明了 KRUG X Egg 果然是一个必胜组合。此菜式最有趣的地方绝对是那些爆谷,味道亦令我回味至今,下个月怎样忙也必须抽时间来帮衬 Akrame 的 Juice Pairing Dinner!
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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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2016-06-02 7870 浏览
今晚同友人共享法式盛宴。由於大家的胃口偏少,所以大家都选4courses 的晚餐。除主菜有得选牛扒或pigeon 以外,一切由㕑师发板。而同行有怀孕的友人,厨师特意为她避开生冷同海鲜等食物,餐厅十分细心。Welcome snack: 唔记得是什麽,只是咸咸脆脆的味道。第一个course: 半熟芝士旦同粟米:配撘简单而直接,芝士拌半熟旦好夹,加上粟米的甜味,很不错!而友人的露笋鲜嫩爽脆很清新!第二个course 系seabrass, 鱼肉十分嫩滑,应该是低温浸煮的方法,配以忌廉汁,清淡之余有点点creamy的汁点缀下。接着有清酒雪笆清一清味蕾,洒味唔太浓烈,可以接受,精神为之一振。第三个course,Angus beef, 非常香嫩,外层焦香,肉嫩红,咬落有炭香同肉汁,虽不是和牛但比上回响tosca 食的和牛更好味!友人的pigeon,出神入化!烟燻的芳香和野味的幼嫩。肉虽少但十分滋味还有独有的肉汁,这是我吃过最好的!比robochon 的更好!唔怪得是signature dish!最后一个course 喺甜品,有芒果层层雪芭同椰子旦糕。椰子旦糕无乜特别但芒果雪芭有惊喜!芒果蓉加芒果酱
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今晚同友人共享法式盛宴。由於大家的胃口偏少,所以大家都选4courses 的晚餐。
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除主菜有得选牛扒或pigeon 以外,一切由㕑师发板。而同行有怀孕的友人,厨师特意为她避开生冷同海鲜等食物,餐厅十分细心。

Welcome snack: 唔记得是什麽,只是咸咸脆脆的味道。
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第一个course: 半熟芝士旦同粟米:配撘简单而直接,芝士拌半熟旦好夹,加上粟米的甜味,很不错!
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而友人的露笋鲜嫩爽脆很清新!
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第二个course 系seabrass, 鱼肉十分嫩滑,应该是低温浸煮的方法,配以忌廉汁,清淡之余有点点creamy的汁点缀下。
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接着有清酒雪笆清一清味蕾,洒味唔太浓烈,可以接受,精神为之一振。
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第三个course,Angus beef, 非常香嫩,外层焦香,肉嫩红,咬落有炭香同肉汁,虽不是和牛但比上回响tosca 食的和牛更好味!
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友人的pigeon,出神入化!烟燻的芳香和野味的幼嫩。肉虽少但十分滋味还有独有的肉汁,这是我吃过最好的!比robochon 的更好!唔怪得是signature dish!
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最后一个course 喺甜品,有芒果层层雪芭同椰子旦糕。椰子旦糕无乜特别但芒果雪芭有惊喜!芒果蓉加芒果酱拌匀旦白薄脆,芒果甜甜酸酸的味道加上轻身的微甜旦白薄脆十分嗞味!又有吃空气的口感,感觉沐浴在芒果河之中,清新而甜美,叫人回味!
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Petite fours: 海盐朱古力,微咸味道点缀黑朱古力的甜,淡淡然沈稳的味道,正!
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若果送上餐饮就更完满,现在有着意犹未尽的感觉,一定会再来。
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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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