38
7
7
等级3
64
2
2014-07-30 3654 浏览
說到香港的美食新聚地,不得不提灣仔船街,多間人氣食店,中西各式,由街頭排到街尾。就連今年獲頒米其林二星的人氣法國餐廳Restaurant Akrame,都選擇在灣仔船街開設巴黎之外第一間分店。得知行政總廚Akrame Benallal在上月親自來港為餐廳創作最新夏日餐單,而且限定兩個月(1/7-31/8),我當然屁顛屁顛地跟蛋白君去嘗新。是日品嚐的夏日菜單同時於午、晚市期間供應。食客可於午餐時段挑選其中三、四及六道菜(價錢分別為$280、$380及$580),而在晚餐時段則可選四、六或八道菜式(價錢分別為$788、$998及$1398),豐儉由人。#後記:午餐和晚餐提供的料理大致上相同,如果閣下LUNCH HOUR時間充裕,不妨選擇中午去品嘗。既是法式Omakase (廚師發辦),我們只需要選擇菜式數量,向店家表明有什麼食材是自己不能吃的(像我就是生蠔^^"),廚師便會依據客人要求而輕微調整菜式。 來之前完全不知道自己將會吃什麼,心中既緊張又期待。先來點法包,配搭灑上檸檬皮削的奶油,麵包肉感美味。The "Pecking at" - Parmesan, Anchovy / Califl
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說到香港的美食新聚地,不得不提灣仔船街,多間人氣食店,中西各式,由街頭排到街尾。就連今年獲頒米其林二星的人氣法國餐廳Restaurant Akrame,都選擇在灣仔船街開設巴黎之外第一間分店。得知行政總廚Akrame Benallal在上月親自來港為餐廳創作最新夏日餐單,而且限定兩個月(1/7-31/8),我當然屁顛屁顛地跟蛋白君去嘗新。

是日品嚐的夏日菜單同時於午、晚市期間供應。食客可於午餐時段挑選其中三、四及六道菜(價錢分別為$280、$380及$580),而在晚餐時段則可選四、六或八道菜式(價錢分別為$788、$998及$1398),豐儉由人。

#後記:午餐和晚餐提供的料理大致上相同,如果閣下LUNCH HOUR時間充裕,不妨選擇中午去品嘗。

既是法式Omakase (廚師發辦),我們只需要選擇菜式數量,向店家表明有什麼食材是自己不能吃的(像我就是生蠔^^"),廚師便會依據客人要求而輕微調整菜式。 來之前完全不知道自己將會吃什麼,心中既緊張又期待。

先來點法包,配搭灑上檸檬皮削的奶油,麵包肉感美味。
55 浏览
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The "Pecking at" - Parmesan, Anchovy / Califlower, Mustard, Bread / Endive, Salmon roe未正式進入餐單之前,先來一些開胃小吃,當中包括了橄欖薄脆、鯷魚醬起司餅、三文魚子苦白菜和椰菜花,味道起伏有序,時而清新、時而濃郁,十分討好。

Soup - White Asparagus,Orange Blossom & Smoked Haddock 第一道,湯品,白露荀的清新配合以橙花做成的泡沫,口感幼滑清甜,加上香口的杏仁片和濃厚的魚肝碎粒,喝到最後我用麵包把餘下的渣滓統統抹進口中,一點都不想浪費。
46 浏览
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Vegetable - Zucchini,Crab,Mayonnaise,Brown Butter 主角意大利青瓜以兩種口感呈現,上下夾攻著鮮拆本地花蟹肉和焦牛油蛋黃醬,鮮甜得過份。喜歡黑色的Akrame還以菜油混合食用炭粉,變成無色無味的炭油,隨意地為欣綠添上幾分墨黑,仿如藝術品一般美。
Shell - Clams,Tarragon ,Lettuce 這道菜的擺盤像極一個生菜包,廚師以一片灼熟的生菜把底下的寶物蓋著,輕輕把蔬菜掀開,原來是飽滿的蜆肉,質感咬勁十足,龍蒿的獨特香味令菜式變得不平凡,餘韻竟是有趣的鐵锈味。
90 浏览
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Surprise - Lobster,Tartar Sauce,Capers,Apple 賣相簡單的炸圓球,裡面暗藏驚喜!龍蝦肉配搭酸豆和蘋果粒,再加入鮮味他他醬,香脆的外層配合彈牙爽嫩的龍蝦肉,味道來得十分討好,再醮一點盤子上以龍蝦殼磨成的粉末,立即把鮮味加倍提升起來。
78 浏览
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Sailor - Pollack,Tandoori,Pine Nut,Cauliflower 來到第五道菜,依然是海鮮的天下。嫩滑如絲的阿拉斯加鱈魚肉,廚師以創新的方式來製作,先以印度天多利粉灑上魚肉之上,置底還有以松子製作的醬汁,天多利粉辛香濃烈,鱈魚和松子的油潤互相較勁,幸好有清脆的椰葉花片稍作調息;自行加上一點鹽花,提升魚肉鮮味。
90 浏览
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Basil Ice Cream 海鮮退場,送來羅勒冰淇淋清新味蕾,酸甜的芳香意想不到的討好,吃完頓感意猶未盡。
Pigeon,Jelly of Raspberry,Grilled Leeks 法式經典的乳鴿,輕輕蓋上一層酸甜的紅桑莓啫喱,加上火烤得宜的美味韭葱,完美搭配味道濃郁的鴿肉,加上幼嫩多汁的口感,成功地征服了大家的味蕾。
111 浏览
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Milky,Comte Cheese,Mushroom 吃甜品之前,先來一款別出心裁的起司料理作間場,一層起司、一層烤蘑菇,仔細地互相交叠著,上桌後,淋上蘑菇清湯,蘑菇的香氣充斥口腔,非常適合像我這樣的蘑菇控。
97 浏览
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Sweetness - Milk Froth,Ginger,Strawberry Jam,Pepper;Calfoutis with Cherry,Emulsion of Honey Lavender,Creamy Milk Chocolate,Tonka,Crisped Rice,Coffee Ice Cream 三款甜品疊羅漢地出現人前,先品嚐杯子中的薑汁胡椒草莓果醬甜辣奶泡,微微辛香的薑汁配以酸酸甜甜的草莓果醬奶泡,味道好吃之餘,也讓人聯想到我們的薑汁撞奶;接著是法式櫻桃批伴蜜糖熏衣草泡沫,煮製過的櫻桃伴以蜜糖薰衣草泡沫,恰到好處的香甜和豐富的口感層次,重新演活了傳統法式櫻桃批的滋味;最後的軟滑牛奶配巧克力香豆及脆米咖啡冰淇淋同樣十分討人歡喜,牛奶+巧克力+脆米+咖啡,感覺就像是吃了一份豐盛的早餐。 
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 Lemon Meringues,Madeleines,Sea Salt Chocolates as Mignardises 最後還有精美的 petit fours 送上,吃不完的自家製海鹽朱古力,還可以外帶品嚐,為是日的午餐劃上一個完滿的句號。
享用petit fours 之際,我們每人都收到一張是日菜單,一面是印刷版,另一面是Akrame Benallal在構思料理時的手稿。 
Akrame 的菜式有別於傳統的法國料理,客人可以享用到精緻的美饌外,食材的運用、呈現、擺盤,都會為客人帶來驚喜,正如他本人所說的:「Trying to make the fleeting, unforgettable...」在這裏用膳,實是一場難忘的美食之旅。( ´ ▽ ` )ノ
(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
2014-07-07
用餐途径
堂食
人均消费
$650 (午餐)
推介美食
  • VegZucchini,Crab,Mayonnaise,Brown Butter
等级4
2014-07-28 2940 浏览
現今的船街與幾年前相比,實在差天共地,自從J-Sense的落成,不少餐廳進駐,令這條街搖身一變成為食街,許多人都慕名而來,當中更有一所米其林三星餐廳,生色不少。就在眾多的餐廳中,有一所門面格調不一,簡單得來又非常舒適,就是Restaurant Akrame Hong Kong。可能較少人認識外國的廚師,其實餐廳就是由年輕的法國米其林二星廚師Akrame Benallal於海外開設的首家個人名字餐廳,Akrame以獨特的創意,造出如藝術般的菜式,讓人好好品嚐。就在六月,他再次重臨香港,設計了一套最新的時令饗宴菜單,於七八月供應。於午飯時段,客人可挑選三、四或六道菜,而晚飯時段則是不是四、六或八道菜,客人可自由享用充滿創意、口感及味道的時令菜式。由於整個餐單都沒有列出食材,所以相當神秘,客人們都期待著會吃到什麼。就在此時,amuse bouches先來勾起食慾,有巴馬臣芝士、鯷魚柳、椰菜花、苦白菜及三文魚子等等拼合的小食,吃後更拿白餐巾來作圍巾,有創意的表現。平常對麵包有著極大喜好的我,一口接一口地吃著麵包,目標卻轉而到那小塊牛油,原來是餐廳每天視材料而定,以手造的方式製作出,今天就是有著
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現今的船街與幾年前相比,實在差天共地,自從J-Sense的落成,不少餐廳進駐,令這條街搖身一變成為食街,許多人都慕名而來,當中更有一所米其林三星餐廳,生色不少。就在眾多的餐廳中,有一所門面格調不一,簡單得來又非常舒適,就是Restaurant Akrame Hong Kong。
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可能較少人認識外國的廚師,其實餐廳就是由年輕的法國米其林二星廚師Akrame Benallal於海外開設的首家個人名字餐廳,Akrame以獨特的創意,造出如藝術般的菜式,讓人好好品嚐。
就在六月,他再次重臨香港,設計了一套最新的時令饗宴菜單,於七八月供應。於午飯時段,客人可挑選三、四或六道菜,而晚飯時段則是不是四、六或八道菜,客人可自由享用充滿創意、口感及味道的時令菜式。
由於整個餐單都沒有列出食材,所以相當神秘,客人們都期待著會吃到什麼。就在此時,amuse bouches先來勾起食慾,有巴馬臣芝士、鯷魚柳、椰菜花、苦白菜及三文魚子等等拼合的小食,吃後更拿白餐巾來作圍巾,有創意的表現。
54 浏览
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平常對麵包有著極大喜好的我,一口接一口地吃著麵包,目標卻轉而到那小塊牛油,原來是餐廳每天視材料而定,以手造的方式製作出,今天就是有著檸檬及香草的味道,實在好吃。
34 浏览
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第一道以【杏仁橙花白露筍凍湯配煙黑鱈魚】來清新一下,把時令的白露荀的清甜一面表露出來,配以橙花打成的泡沫來增添風味,杏仁碎及煙燻黑鱈魚更令幼滑的凍湯多一份香氣及層次。
杏仁橙花白露筍凍湯配煙黑鱈魚
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味道易由淡慢慢到濃,再來一道清新一點的【鮮蟹肉配意大利青瓜及蛋黃醬牛油】。將爽口的意大利青瓜夾著混合了新鮮蟹肉及蛋黃醬牛油,相當清新又鮮甜,而最驚喜的是用上了竹炭來製作醬汁,是Chef Akrame最喜愛的顏色,使菜式多了一份深厚又奇妙的感覺。
鮮蟹肉配意大利青瓜及蛋黃醬牛油
41 浏览
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接著的【蜆肉配龍蒿及生菜】就像一個寶盒藏珍般,輕輕揭開綠色的紗罩,飽滿的蜆肉相繼擁出,鮮味滿溢,而龍蒿的獨特香味更帶出了蜆肉的鮮味,雖然有人覺得清淡,但我就是喜歡享受食材鮮味的人。
蜆肉配龍蒿及生菜
35 浏览
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蜆肉配龍蒿及生菜
70 浏览
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龍蝦的煮法,不外乎煎、炒、煮、焗等等,但這個【脆炸龍蝦配他他醬、酸豆及蘋果】的煮法就令我產生了好奇,不但肉質仍然鮮嫩,還保留了鮮甜的肉汁,並以他他醬來配炸海鮮,永遠都是絕配,酸豆及蘋果則帶來了不一樣的感覺,不過為了進一步增加鮮味,旁邊放有以龍蝦殻磨成的粉末,蘸來吃即時滋味停不了。
脆炸龍蝦配他他醬、酸豆及蘋果
36 浏览
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來到全新菜單中的第五道菜式【印度式天多利阿拉斯加鱈魚配酸奶、松子醬及椰菜花】,算是味道較為濃烈的一道。以印度天多利粉來醃鱈魚,帶上微微的辣香,而酸奶與松子醬則相當香口,富有強烈的果仁香,非常特別的烹調模式。
印度式天多利阿拉斯加鱈魚配酸奶、松子醬及椰菜花
38 浏览
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由於果仁香強勁,總要些什麼來清新一下味蕾。這道【Basil Ice Cream】冰涼順喉,洗掃了口腔。
Basil Ice Cream
49 浏览
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來到目標主菜的【乳鴿配紅桑莓啫喱及烤大蒜】,絕對可用雍容華麗來形容,以一塊華麗的紅桑莓啫喱蓋在幼嫩細緻的鴿肉上,以酸甜的味道來中和鴿肉的油膩,另外配合紅桑莓乾果、竹炭焦糖及醬汁,好吃的配搭就是如此。
乳鴿配紅桑莓啫喱及烤大蒜
73 浏览
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平常來到此時,客人需要選擇芝士拼盤還是生果,但這兒卻沒有選擇,統一地要客人選擇【芝士】,可是卻為客人帶來驚喜。大廚先以白蘑菇與芝士層層相疊而成,再切成件裝,心思一流。吃時,還加入茹菌清湯,芝士遇熱半溶,香味一發不可收拾,真是滋味無窮。
芝士
57 浏览
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來到最後,仍然有驚喜,還有點返樸歸真的感覺。早餐來了,有鮮奶、煎蛋及班戟,哈哈,其實是【法式櫻桃批伴蜜糖薰衣草泡沫】、【薑汁胡椒士多啤梨果醬甜辣奶泡】和【軟滑牛奶配朱古力香豆及脆米咖啡雪糕】。先由薑汁那道開始,奶香與薑味有點像薑汁撞奶,法式櫻桃批則用上新鮮櫻桃,比平常多一份新鮮的味道,最後的牛奶朱古力十分香滑,配上濃郁的咖啡雪糕,強烈的對比,整個甜品拼盤令客人體驗了不同的質感,不同的味道,由淡至濃,相當豐富。
法式櫻桃批伴蜜糖薰衣草泡沫、薑汁胡椒士多啤梨果醬甜辣奶泡和軟滑牛奶配朱古力香豆及脆米咖啡雪糕
69 浏览
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甜品過後就是petit fours,最喜歡的是那塊自家製的海鹽朱古力,非常香濃幼滑。
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在此要引用Chef Akrame的一句“Trying to make the fleeting, unforgettable….”果然令人有剎那的驚喜。
(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
用餐时段
午餐
推介美食
杏仁橙花白露筍凍湯配煙黑鱈魚
蜆肉配龍蒿及生菜
Basil Ice Cream
乳鴿配紅桑莓啫喱及烤大蒜
芝士
等级2
7
0
2014-07-24 2337 浏览
昨天放假,適逄友人生日,因此便訂了她公司附近的一間法國餐廳吃個午餐。訂了檯十二時十五分,早到了,侍應們友善地招待我坐下。時間尚早,餐廳內只有我一位客人。等了一會,友人到了,餐廳裏的客人也漸漸多起來。雖然客人開始多,但侍應還是很熱情友善地招呼我們,介紹餐廳的特色。點菜後,侍應先送上麵包和牛油。這裏的麵包牛油都十分有水準,加入了香草和檸檬汁,侍應亦不停為我們添上新鮮熱騰騰的麵包,令人不自覺地一塊接著一塊地吃。餐前小吃包括有橄欖脆片,白蘿蔔配芝士餅,白菜配三文魚籽,以及椰菜花。每一款小吃都是精美小巧的,讓味覺點到即止。餐湯是白露筍配煙黑鱈魚,不常喝凍湯的我感到很驚喜。矜貴的白露筍配杏仁及黑鱈魚,融合了橙花泡沫,令凍湯生色不少。夏天的天氣很熱,凍湯喝下去不會說是透心涼,可是還是有助降溫。頭盤有脆炸龍蝦,友人笑說此道菜感覺很港式。可是吃進口內,與中式的炸蟹鉗當然有分別。外脆內軟的龍蝦配上他他醬,味道鮮甜美味,而配菜中的蘋果及酸豆對比強烈,亦予人新鮮感覺。然後有法式蜆肉,新鮮的蜆肉配合生菜來吃,彈牙爽嫩形成對比,口感異常出色。接下來還有蟹肉伴意大利青瓜,新鮮蟹肉配上蛋黃醬,味道沒有太濃,蟹肉的鮮甜
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昨天放假,適逄友人生日,因此便訂了她公司附近的一間法國餐廳吃個午餐。
訂了檯十二時十五分,早到了,侍應們友善地招待我坐下。時間尚早,餐廳內只有我一位客人。等了一會,友人到了,餐廳裏的客人也漸漸多起來。
雖然客人開始多,但侍應還是很熱情友善地招呼我們,介紹餐廳的特色。
點菜後,侍應先送上麵包和牛油。這裏的麵包牛油都十分有水準,加入了香草和檸檬汁,侍應亦不停為我們添上新鮮熱騰騰的麵包,令人不自覺地一塊接著一塊地吃。
餐前小吃包括有橄欖脆片,白蘿蔔配芝士餅,白菜配三文魚籽,以及椰菜花。每一款小吃都是精美小巧的,讓味覺點到即止。
餐湯是白露筍配煙黑鱈魚,不常喝凍湯的我感到很驚喜。矜貴的白露筍配杏仁及黑鱈魚,融合了橙花泡沫,令凍湯生色不少。夏天的天氣很熱,凍湯喝下去不會說是透心涼,可是還是有助降溫。
頭盤有脆炸龍蝦,友人笑說此道菜感覺很港式。可是吃進口內,與中式的炸蟹鉗當然有分別。外脆內軟的龍蝦配上他他醬,味道鮮甜美味,而配菜中的蘋果及酸豆對比強烈,亦予人新鮮感覺。
脆炸龍蝦
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然後有法式蜆肉,新鮮的蜆肉配合生菜來吃,彈牙爽嫩形成對比,口感異常出色。
法式蜆肉配生菜
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法式蜆肉配生菜
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接下來還有蟹肉伴意大利青瓜,新鮮蟹肉配上蛋黃醬,味道沒有太濃,蟹肉的鮮甜還保留著。同時侍應解釋那伴碟的是食用炭汁,令菜式賣相更加引人入勝。
蟹肉伴意大利青瓜
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吃罷頭盤,餐廳送上一球羅勒雪糕,用以清新味蕾,迎接主菜。
主菜我選的是鱈魚,友人選的是乳鴿。
鱈魚的質感滑溜,侍應解釋說鱈魚在烹調前,會先用牛奶浸泡,才會令肉質更嫩滑。灑在鱈魚上的調味料是印度天多利粉,有絲絲辣味,再配上松子醬,十分惹味,令人一試難忘。
鱈魚
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而友人點的乳鴿是法國菜的其中一道特色。廚師用乳鴿配生果,紅桑莓啫喱的酸甜,中和了乳鴿的濃郁,味道極佳。連不愛吃乳鴿的我嘗了一口後,亦貪婪的要友人多切一件給我。
乳鴿配生果
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來到最後是甜品的環節,有薑汁士多啤梨果醬奶泡。聽到名字的時候覺得這個配搭很新奇,薑是辣的,士多啤梨是酸酸的,奶是甜的,沒想到如此複雜的味道配合起來會如此可口。
在最後的最後餐廳還送上自家制的小甜點,當中竟包括我最愛的海鹽朱古力。
這一頓午餐吃了兩個多小時,環境舒適、食物水準高不再說,健談的侍應服務殷勤、笑容親切,為整頓午餐帶來了額外的愉悅。他還向我們透露將會有新的小食餐單,邀請我們下次來試。熱情而不造作的服務態度,確實會令顧客回頭再光顧。
離開時留意到原來門外有幾張露天的桌子,地方雖不大,但坐在裏頭,邊欣賞藍天邊喝紅酒,看街上的人來人往,應該還挺舒服寫意。
(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
2014-07-21
用餐途径
堂食
人均消费
$600 (午餐)
庆祝纪念
生日
推介美食
脆炸龍蝦
法式蜆肉配生菜
法式蜆肉配生菜
蟹肉伴意大利青瓜
鱈魚
乳鴿配生果
等级4
2014-07-23 3843 浏览
Akrame is one of the newest modern French restaurants to have opened up in Wan Chai…on the ever popular Ship Street, might I add. I went to a tasting one Sunday afternoon, and was I surprised by the space, food and service. I had some high expectations because chef Akrame Benallal has caused such a buzz in the culinary world. Being an alum of both culinary wonders: Ferran Adrià and Pierre Gagnaire, Akrame opened his first Restaurant also named: Akrame in Paris in 2011, with this Hong Kong branch
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Akrame is one of the newest modern French restaurants to have opened up in Wan Chai…on the ever popular Ship Street, might I add. I went to a tasting one Sunday afternoon, and was I surprised by the space, food and service. I had some high expectations because chef Akrame Benallal has caused such a buzz in the culinary world. Being an alum of both culinary wonders: Ferran Adrià and Pierre Gagnaire, Akrame opened his first Restaurant also named: Akrame in Paris in 2011, with this Hong Kong branch being the second restaurant! Boy, are we lucky. I personally had an awesome time. The restaurant is moody, sleek, with black and bare concrete walls. We sampled the 6 course lunch menu at $580 per person! (But theres so much food actually! Well worth it) They also offer 3 course at 280, 4 courses at 380. For dinner they offer 4 courses at $788, and 6 courses at $988.
Salmon Roe and endive
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We started with some amuse bouche. Above is my favorite, which was the Endive and Salmon Roe...I loved the fresh salmon roe popping in my mouth!!
Bread
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Loved the presentation of each dish. Even the cutlery was so beautiful and constantly changing!! Yummy bread and butter.
White Asparagus
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Soup- White Asparagus, Orange Blossom, Smoked Haddock, Almond, and crushed almonds...so interesting! Light, frothy,
Zuchinni & Crab meat
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Vegetable- Zucchini, Crab, mayonnaise, brown butter, and squid ink sauce. I loveeeed this. It was a nice, artistic, and beautiful piece of work. I loved the simplicity of the lightly sauced crab meat sandwiched between two slimly cut pieces of zucchini. Yum!
Oyster, Risotto
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Pearl- Oyster, Mayonnaise, Risotto: What makes this dish special, is the mayonnaise sauce is blended in with oysters…so the fragrant oyster smell is even more strong! I personally looooove oysters- but not the biggest fans of cooked oysters…yet, Akrame still did a good job with it. The risotto on the other hand was divine! I loved every creamy, delicious bite.
Smoked Beef and Lobster
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Ooooh...cool presentation!!! The Surprise dish came out like this! Surprise- Lobster, Smoked Beef..Love, love, love! I loved the plump lobster meat enveloped inside the smoked beef from Holland. I loveeeed the mix of salty beef and smoky taste of the juicy and succulent lobster meat. Perfect. And, look how pretty each dish is! I loved how they change each and every plate setting!
So…I thought the Surprise dish would be my favourite…but then….I encountered…..
Snapper Risotto
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Sailor- Snapper, Risotto, and Endive…SO freaking beautiful, delicious and absolutely savoury.
This snapper with rice crisps, and creamy risotto was the highlight of the meal. Perfectly cooked snapper fillet over the most awesome risotto. The risotto is creamy, with a strong seafood taste and I loved the black rice complexion, taste, and texture. The snapper was cooked perfectly. The meat was so fresh, delightful and added with the rice crisps…made this dish perfect! LOVE.
Basil Ice Cream
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Basil Ice cream to clean the palette…..I just wish they gave me 3 or 4 scoops of these! SO goooooood. Absolutely loved it! Hehehe.
Pigeon
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Pigeon-Jelly of Raspberry, Grilled Leeks. So, I’m not the biggest fan of pigeon, but this was really well executed. It was soft, tender and succulent. But, of course its for those who like to eat pigeon!
Comte Mushroom
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Milky- Comte Cheese, Mushroom, and mushroom consomme …Ooooh oooh oooh! I LOVEEEED this. I’m a fan of comte cheese, and I looked the thinly sliced mushroom pieces sandwiched between the sharp cheese strips! SOOO GOOD.
The Sweetness Section…. 3 Desserts!?!?!? WOW…This meal was WAY worth it! And, much more than 6 courses!!!
Dessert
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Milk Froth, Ginger, Strawberry Jam, and Pepper: wow! I really enjoyed this dessert. It was light and smooth. Absolutely delicate and love the frothy-ness of this dessert. There’s a subtle ginger taste that was super refreshing!
Dessert
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Clafourtis w/ Cherry, Emulsion of Honey Lavender: I loved the honey, lavender taste of this dessert. Akrame’s homemade ice cream is beyond incredible. So milky, creamy and perfect!
So full by this point! But…its CHOCOLATE! How could I resist.. Plus, the desserts were all really light! Creamy milk chocolate, tonka, crisped rice, coffee ice cream. Wow! Really liked all the textures, taste and balances of this dessert. The rice crisps pop and fades into your mouth. The coffee ice cream (another homemade masterpiece)….was really impressive! Great job!
I really enjoyed my tasting at Akrame! And, I’ll be back to try out the ever changing menus! Welcome to HK Akrame
(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
2014-07-13
用餐途径
堂食
人均消费
$580 (午餐)
推介美食
Zuchinni & Crab meat
Smoked Beef and Lobster
Snapper Risotto
Comte Mushroom
等级4
2014-07-12 1730 浏览
四月中旬‧有雨其實這次已是第三次到來,而就是為了店子的「法國五月」特別餐牌到來。餐廳設計簡約,就以黑、灰、白三色為主,感覺時尚而也設合大廚走新派法國菜的風格。食客除了可表示自己對那些食材敏感外,不用選擇餐牌的內容,大廚會因應不同的時令食材去做出菜式,而這個特別餐牌也不例外,其實讓一切都交給大廚的手也是最好的。這裡的菜式可以用美輪美奐來形容,份量不多但在擺盤設計及調味上都花上心思。總覺得每之的悅口小吃的賣相都是熟口熟面,但內容及味道當然大不同。是日的先由墊著橄欖醬的橄欖脆片開始,脆口而味道濃郁。煙薰鰻魚就以墨魚汁薄片盛著,後者的鮮美令煙薰香更突出。圓圓而小巧的是白蘿蔔及芝士脆餅,後者由巴馬山芝士做成,脆口度十足之餘也鹹香好吃。放在上面是兩點鯷魚醬汁,極濃的味道又跟清淡的白蘿蔔配搭得不錯。最後的就是與苦白菜同吃的三文魚籽,後者已是不會令人感意外的豐腴口感,而爽脆也微苦的苦白菜令其增添不少變化。侍者拿來一碟物事,說是粟米湯。吃一口,也真的是滿口充滿粟米的味道,原來就是以粟米做成不同的形態而成。墊底的是口感濃稠而味道濃郁的粟米凍湯,灑在上面的是粟米碎粒而還有粟米粒在內,細蔥增加喝起來的香味,感
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四月中旬‧有雨

其實這次已是第三次到來,而就是為了店子的「法國五月」特別餐牌到來。餐廳設計簡約,就以黑、灰、白三色為主,感覺時尚而也設合大廚走新派法國菜的風格。食客除了可表示自己對那些食材敏感外,不用選擇餐牌的內容,大廚會因應不同的時令食材去做出菜式,而這個特別餐牌也不例外,其實讓一切都交給大廚的手也是最好的。
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這裡的菜式可以用美輪美奐來形容,份量不多但在擺盤設計及調味上都花上心思。總覺得每之的悅口小吃的賣相都是熟口熟面,但內容及味道當然大不同。是日的先由墊著橄欖醬的橄欖脆片開始,脆口而味道濃郁。煙薰鰻魚就以墨魚汁薄片盛著,後者的鮮美令煙薰香更突出。圓圓而小巧的是白蘿蔔及芝士脆餅,後者由巴馬山芝士做成,脆口度十足之餘也鹹香好吃。放在上面是兩點鯷魚醬汁,極濃的味道又跟清淡的白蘿蔔配搭得不錯。最後的就是與苦白菜同吃的三文魚籽,後者已是不會令人感意外的豐腴口感,而爽脆也微苦的苦白菜令其增添不少變化。
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侍者拿來一碟物事,說是粟米湯。吃一口,也真的是滿口充滿粟米的味道,原來就是以粟米做成不同的形態而成。墊底的是口感濃稠而味道濃郁的粟米凍湯,灑在上面的是粟米碎粒而還有粟米粒在內,細蔥增加喝起來的香味,感覺是香甜而有趣的。
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三道前菜的頭一道盛在一個漂亮的紫色花碟子送上檯,主角就是碎螺肉。螺肉本身非常的爽口彈牙而味道是鮮甜的,蛋黃醬味道濃郁之餘也帶點檸檬皮的清香,再加上一點點紫菜碎在上面,感覺是簡單也怡人。螺肉是暖的,有點令人意外,不過卻無損整體效果。
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螺肉之後也是貝類,就是蜆肉。跟上一味菜式一樣也是暖吃的,看上去綠色是因為加入了青瓜及檸檬葉的原故。個人覺得爽脆的青瓜反而喝軟中帶腴的蜆肉不是太配合,吃起來還不及同加的細麵搶鏡。檸檬葉的幽香反而帶出了蜆肉的鮮美,還隱約感受到海水鮮味,是整道菜式的亮點。
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再來的一道菜的主角是蟹肉,不過其實在外表上是看不出來的,因為鮮拆的蟹肉就藏在咖啡慕絲內並以一塊以豆做成的薄膜蓋著,放在上面的是陳醋醬汁。想不到蟹肉跟咖啡的味道配合得頗不錯,前者的鮮甜在可可味道的襯托下非常突出。加入的青蘋果粒及西芹除了增添爽口的口感外,也增強此道菜的清新,更討好。
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蠔意大利飯是比較容易意會的項目,至少從外看來是又看到意大利飯也有蠔在上面的。蠔味可以說是在口內爆發似的,非常澎湃。除了放在上面的鮮蠔外,意大利飯以蠔汁去煮,而在旁的蛋黃醬也是與蠔同煮的。鮮香滿分的一道菜,是看上去簡單,但吃進口才知真章的一味。
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有時擺盤賣相不需要複雜,簡簡單單也可很可觀,再下來的烤龍蝦就是一例。一小件烤過的龍蝦尾就是好看,舖在上面的一小片豬油脂,而墊底的是牛肉清湯。龍蝦本身爽甜,而味道在甘白的豬油脂及味道濃郁的牛肉湯襯托下,絕對是筆墨難以形容的出色。這一道菜份量少少,但在味道及口感的效果上是震撼的。
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三道肉類主菜,夾在中間的是魚,是一款名為whiting的鱈魚。起出的魚柳炸得外層是看起來也知道是脆口的,內裡肉質仍然鮮嫩之餘,最讚的就是熱度十足,魚鮮味就更濃郁。配上的醬汁以昆布打成,還有帶點酸味的白汁,看似簡單但也令人回味。
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在吃第二道主菜前,侍者拿來雪葩。看樣子還以為是檸檬,原來是以薑為主材料做成的。其實或多或少也帶測到這一味薑味雪葩味道是什麼,舖在上面白色的是蛋白,在味道上沒有幫助,卻令其口感更軟滑。還加入一點點的羅勒,更添清香氣息。
之前吃的大部份都是海鮮類食物,來到第二道主菜就轉轉風格,吃鴿胸。看上去肉色嫩紅,這是慢煮的效果。肉質異常軟滑而味道是濃烈無比,似乎慢煮在鴿胸料理上效果也很好。伴碟的是雞心豆及雞心豆蓉,口感幼滑之餘也增添香味,不錯的配搭。
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「在吃甜點前,來一點芝士好嗎?」當然好。羊奶芝士味道簡單直接也沒花巧,配上的是腰果醬及蜜糖,旁邊刨了蘑菇碎。堅果香味跟羶香軟腴的羊奶芝士是絕配,而放在腰果醬上的蜜糖更是亮點。一點甜味承托出整個味道上的層次,是聰明的設計。
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前菜三道,主菜三道,甜點自然也是三道,打頭陣的是焦糖啤梨。薄薄的一層焦糖香味足而不太甜,啤梨軟腍清香。需知此品味道不易調教,很容易有過尤不及之感。墊或的是咖啡慕絲,加上自家製的榛子雪糕,相信是沒人會抗拒的甜點。
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另外兩味甜品就有點熟口熟面,先來的就是巧克力餅配巧克力醬,味道是可想而知的香濃。所以刨在上面的橙皮絲就是亮點,點點甜香絡霸道的巧克力味道來個平衡。炭甜品是這裡的扣牌項目,如炭條的外表內裡原來是烤菠蘿,配上炭雪糕,吃得雙唇發黑,是有趣的。
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押尾來一杯咖啡,以為是完了?才不!因為還有最後才拿來的茶點也是精品。小小的檸檬奶凍酸度十足,令人膩意全消。另外小杏仁餅也鬆化之餘亦香味十足,非常有水準。另外的就是店子的自家製海鹽巧克力,微鹹的味道是亮點,令濃郁的巧克力生色不少。
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十多道菜式的一頓餐點,或者我不會用「盛宴」來形容之,因為份量總是適可而止,在味道及口感的卓算上是精準也見心思,非常不錯。而相比之下,席間配上的幾款選自隆河谷的紅、白酒就成了配角 ~ 雖然也是很精彩的角色。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2014-07-11 2372 浏览
Akrame has been one of my favourite restaurants in Hong Kong this year. To say that, I have paid 3 visits to the restaurant since its opening last year. With Hong Kong being a rapidly growing and mind-blowing food scene, it is actually rare for me to be revisiting the same restaurant so frequently. I would not say Akrame's food is overwhelming or incredibly amazing, yet the dishes are fresh, tasty, simple, elegant and comforting. So it made my perfect place to be when I craved for something dece
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Akrame has been one of my favourite restaurants in Hong Kong this year. To say that, I have paid 3 visits to the restaurant since its opening last year. With Hong Kong being a rapidly growing and mind-blowing food scene, it is actually rare for me to be revisiting the same restaurant so frequently. I would not say Akrame's food is overwhelming or incredibly amazing, yet the dishes are fresh, tasty, simple, elegant and comforting. So it made my perfect place to be when I craved for something decent and refined but nothing too sophisticated.

One point to note is that at Akrame, they only serve a tasting menu which changes from time to time. For me, it's great as it is always hard for me to make choices and I just end up with the recommendations most of the time anyways.

When I went in May for lunch, they were serving the "Le French GourMay" menu. It all started with the selection of amuse bouches which included an olive cracker, a squid ink biscuit served with smoked eel, a parmesan cracker and some salmon roe placed on a leaf of chicory. The flavours are well-balanced and they did set the meal off well - full of character and definitely gave a clear foretaste of what to expect next. 
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The first course was whelk meat topped with lemon mayonnaise. Fresh, and that hint of lemon really brought out all the flavours. The texture of the meat was good too.
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Then came the clams and spaghetti with parsley. This was my least favourite of the day because for me, the parsley was a bit overwhelming. However, the spaghetti did add an interesting touch to the dish. 
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Next was the oyster risotto. It was just like an oyster explosion in my mouth. Every bite of it was packed with that freshness from the sea. The rice was al dente as well. Awesome.
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After that was a piece of roasted lobster. There was a piece of lardon on top of it which did go well with the lobster. But I did prefer the poached lobster I had here before to this.
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The last seafood dish was pan fried whiting with konbu sauce. Simple, yet delicious. In some way, it did remind me of the dishes cooked at home and was kind of heartwarming. This is what I love about Akrame. Classical French cuisine aims to captivate your taste buds whereas here, they try to excite your senses without overdoing it. So it is somewhat soothing and it does retain your yearnings.
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The sixth course was a meat course, which was pan fried pigeon with chickpea puree. Succulent, juicy and just YUM!
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Desserts were poached pear with hazelnut ice-cream, chocolate mousse and roasted pineapple with charcoal ice-cream. They were ok but nothing I would really die for. The charcoal ice-cream was pretty special though.

I really enjoyed my meal at Akrame and would definitely head there again soon. The food was well-picked and perfectly executed. One minor drawback was that the waiters spoke too softly and it was diffulty to catch what the food was while they were explaining. I also felt that they could have been better trained.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2014-06-13 2711 浏览
This ranks among the worst meals I have had in my ten years in Hong Kong (and I have had some seriously bad meals) both in terms of the food - its taste, composition, preparation, idea and presentation - and, of course, in terms of value. This place is basically a local Hong Kong restaurant which serves extremely pricy, very odd and mostly inedible dishes. It has nothing whatsoever to do with fine dining, other than the price which, accordingly, is outrageous.I should have listened to the review
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This ranks among the worst meals I have had in my ten years in Hong Kong (and I have had some seriously bad meals) both in terms of the food - its taste, composition, preparation, idea and presentation - and, of course, in terms of value. This place is basically a local Hong Kong restaurant which serves extremely pricy, very odd and mostly inedible dishes. It has nothing whatsoever to do with fine dining, other than the price which, accordingly, is outrageous.

I should have listened to the reviewers here, and gone with my gut feeling, but I chose to trust a friend who is as picky as I and who apparently did have a good dining experience two months ago. 

That must clearly have been an outlier. 

We chose the 8 course meal. You are not told what it is other than the main course, which tonight was pigeon, so you are at the mercy of the chef. That creates an obligation on the side of the restaurant which it could not even begin to honour. Poor us. We had no idea what we were in for.

We started with an amuse bouche presented as a "free extra" by the waiter whose English was basically incomprehensible throughout the meal. That has been described in other reviews, and it hasn't changed. A tiny piece of endive with salmon roe (?), a sort of dry cheese cracker the size of a nickle, and a tiny olive chip with an even smaller fraction of olive on it. Unremarkable.

The bread was good but the butter was sprinkled with cinnemon and lemon zest. Why would you do that?

We then had rubbery cubes of welk, blended with green apple and served on a bed of mayonnaise! Inedible. 

Then came a cold pea soup. The special thing about this pea soup was that it was mixed with ground fisherman's friend. Yes, fisherman's friend, the pastil. Need I say more?

Next came a risotto with three raw oysters, and then they couldn't help themselves in the kitchen so they had to splatter some more mayonnaise on that, too. Inedible.

By this time, had my wife and I not brought my two very well-mannered and cultivated friends, I would got up, refused to pay and left, possibly after telling the chef (if that is what he is) why. As it was, I felt compelled to stay. 

We then had a smoked lobster draped in parma ham. Not inedible but weird. And not good, certainly.

Somewhere in here came a pallate cleanser, a mint sorbet which tasted industrial.

Then came the fish - rainbow trout which was poached, then pan fried ("so it is really juicy inside"). It was like any other trout I have ever cooked on a pan. Just nothing special. Not inedible like most other dishes, though.

Then came the one decent serving - which like all the other servings were dainty and tiny to the point of ridiculousness, and no, that does not make it delicate - which was pigeon breast (1 half) wrapped in cabbage, but again, they had to do something strange and so they made a little moat for the sauce out of a avocado-lemon paste. It had a taste of lemon. The sauce was ok, but not the walnut sauce that they plopped on the side. Again, the meat was ok, but the composition was just straight out of a mental institution. Or maybe they were playing a joke on us.

He certainly did with the cheese dish, which was grated cheese, apparently prepared with grated white chocolate and a few drops of low-quality balsamic vinegar. I have no idea why anyone would do something like that. It was left on our plates. Inedible.

We then had two desserts, one a pear (the waiter called it a "pier") which was watery and supposed to have been preserved. With it came a quite decently tasting hazelnut ice cream, the appearance of which, however, was rather wrong.

The second dessert was a chocolate mousse with a simple chocolate disc on top, the size of a HK 5 dollar coin. The disc was so hard that you could only press it through the mousse which then nicely arranged itself around the plate. Taste was chocolaty, not refined, not terrible.

Petit fours were two bars of salty chocolate (ooh, very special) of low quality, wrapped haphazardly, and four tiny lemon meringue the size of a finger nail. 

We brought a bottle of wine, corkage 300 HKD, had some water on the way, and the total came to 5000 HKD! Incredible. Again, I would have refused to pay had I not been with my friends. Moreover, I couldn't hold my tongue and said what I thought somewhere through the meal, and I made my friend feel bad for having recommended the restaurant.

This restaurant will not survice, at least I hope it will not. I will now write Akrame in Hong Kong and in Paris and demand a refund and, more importantly, an explanation. For the rest of you potential goers, please do not tempt fate.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2014-05-27 906 浏览
之前食果晚飯都唔錯,因為依到食secret menu。 我最鐘意新鮮野。。。依到比到驚喜我,大部份法國食材!今日再食lunch.. 個好啱我D麻煩人,又想食好野,又唔想諗完唔好食后悔--appetizer----Whelks,Mayom,Parsley--其實我唔係特別like蜆,依到嘅 cooking method 會令您好想繼續食!This is the surprise!每到菜都好細心.每食完一道菜,都好關心我地覺得好唔好吃--Celerby/Coffee/Tonka--蟹肉新鮮過平時去食西貢海鮮.--Lobster/Colonnata bacon/ Beef jus--Whiting/Seaweed /Chard/ Caper食小小酸野清清味道,再食肉--Pigeon/Chick-pea/Cardamome----Preserved Pear , Toffee Pineapple in black caramel, made from bamboo coal--炭pineapple係我一直念念不忘嘅,出面無一僅餐廳做過。**好飽!**。。見到之前D人話貴,我又覺得唔係窩。。有咁
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之前食果晚飯都唔錯,因為依到食secret menu。 我最鐘意新鮮野。。。依到比到驚喜我,大部份法國食材!今日再食lunch..
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個好啱我D麻煩人,又想食好野,又唔想諗完唔好食后悔
--appetizer--
Endive
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The ''Peking at''
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--Whelks,Mayom,Parsley--
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其實我唔係特別like蜆,依到嘅 cooking method 會令您好想繼續食!This is the surprise!
每到菜都好細心.每食完一道菜,都好關心我地覺得好唔好吃

--Celerby/Coffee/Tonka-
-
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蟹肉新鮮過平時去食西貢海鮮.

--Lobster/Colonnata bacon/ Beef jus
Lobster
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--Whiting/Seaweed /Chard/ Caper
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食小小酸野清清味道,再食肉
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--Pigeon/Chick-pea/Cardamome--
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--Preserved Pear , Toffee Pineapple in black caramel, made from bamboo coal--
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炭pineapple係我一直念念不忘嘅,出面無一僅餐廳做過。
**好飽!**。。見到之前D人話貴,我又覺得唔係窩。。有咁嘅水準,各方炭係我一直念念不忘嘅,出面無一僅餐廳做過。
好飽。。見到之前D人話貴,我又覺得唔係窩。。有咁嘅水準,各方便無論食材,服務各方面都甘出色,值得再黎
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题外话/补充资料: 如果有dietary preference 一定要訂位個時同餐廳講,reception 哥哥話會同廚師再度餐單,窩心的!!!
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2014-03-25 1952 浏览
在朋友的極力推介下, 終於訂位一試這間在 Paris 甚有盛名, 而剛在香港開設不久的 Akrame 餐廳, 一進店內, 格調跟 Paris 一樣, 浪漫之極, 店員服務專業, 對每一道菜亦有詳細講解, 使我和朋友們很享受用膳過程, 這是第一個讚.我們點了 6 courses, 餐前那些小吃別出心裁, 帶出味覺, 之後分別再來四道海鮮菜式, 有蟹肉, 生蠔, 龍蝦及魚. 1. 蟹肉鮮甜, 再加上一些脆米, 口感非常好2. 法國生蠔加上 Mayonaise 醬汁, 配合果碎肉, 真沒廚師辦法, 竟然懂得巧妙地運用果碎肉, 使我們因為要咀嚼果碎肉, 而同時要咀嚼生蠔, 使蠔鮮味更加濃厚, 混合在Mayonaise 醬汁及果碎肉中, 真的想不到有如此奇妙效果, 這是第二個讚.3. 新鮮龍蝦肉浸在熱燙的龍蝦湯中, 使之不會過熟, 鮮嫩程度剛剛好, 口感一流, 吃龍蝦前先配上一小杯龍蝦清湯, 淡溢清甜, 再品嚐龍蝦肉, 真是至高享受, 這是第三個讚.4. 鱈魚配合一些以穀物製成的醬料, 當然我不知是甚麼樣的醬料, 但味道不太濃, 和魚味剛剛好, 沒有喧賓奪主, 真是美味.之後來了個 Tarrag
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在朋友的極力推介下, 終於訂位一試這間在 Paris 甚有盛名, 而剛在香港開設不久的 Akrame 餐廳, 一進店內, 格調跟 Paris 一樣, 浪漫之極, 店員服務專業, 對每一道菜亦有詳細講解, 使我和朋友們很享受用膳過程, 這是第一個讚.

我們點了 6 courses, 餐前那些小吃別出心裁, 帶出味覺, 之後分別再來四道海鮮菜式, 有蟹肉, 生蠔, 龍蝦及魚.

1. 蟹肉鮮甜, 再加上一些脆米, 口感非常好
2. 法國生蠔加上 Mayonaise 醬汁, 配合果碎肉, 真沒廚師辦法, 竟然懂得巧妙地運用果碎肉, 使我們因為要咀嚼果碎肉, 而同時要咀嚼生蠔, 使蠔鮮味更加濃厚, 混合在Mayonaise 醬汁及果碎肉中, 真的想不到有如此奇妙效果, 這是第二個讚.
3. 新鮮龍蝦肉浸在熱燙的龍蝦湯中, 使之不會過熟, 鮮嫩程度剛剛好, 口感一流, 吃龍蝦前先配上一小杯龍蝦清湯, 淡溢清甜, 再品嚐龍蝦肉, 真是至高享受, 這是第三個讚.
4. 鱈魚配合一些以穀物製成的醬料, 當然我不知是甚麼樣的醬料, 但味道不太濃, 和魚味剛剛好, 沒有喧賓奪主, 真是美味.

之後來了個 Tarragon / Campari, 清清味蕾, 再來道鴨肉, 這鴨肉不得不提, 因為某朋友一向怕鴨的"蘇"味, 但她竟然能放進口內, 說沒有"蘇"味, 還大讚美味, 肉質十分嫩, 真是難得, 這是第四個讚.

我本人認為吃完味濃的肉類後, 是不應該馬上吃清淡食物或甜品的, 但吃過鴨後, 竟然奉上芝土混上少量 white chocolate, the chef gave me surprised. 把我的味蕾又提升了. Thanks Chef. 這是第五個讚.

最後是甜品, 有 Pineapple/Charcoal, Coffe Creme Brulee 及 Chocolate Mousse, 菠蘿酸甜適中, 加上 charcoal, 好像化學作用似的, 總括來說, 甜品也是超水準了.

之後還有海鹽朱古力, 我們已幸福得吃不下了, 但我也堅持試試這朱古力, dark chocolate + 鹹味, 果然鹹得有道理.

我一向只給人最多五個讚, 但今次要給六個讚, 是給 Akrame 廚師們的, 很多謝謝他們勇於嘗試和創新, 我們才有這麼好的享受. Tons of Thanks.

價錢方面, 我認為以這質素, 算是很合理了, 可以繼續來吃.
题外话/补充资料: 法國菜一般份量較少, 但一般人是夠飽的, 如果是大胃王, 可以多吃兩件麵包, 我昨晚吃了五件, 因太好吃了
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2014-02-16 4175 浏览
Akrame execution, creativity, and service falls face-flat on the floor when it comes to high-end french cuisine. It is nowhere near michelin quality nor its original counterpart over in the Europe.Do not waste your hard earned money here at this restaurant. You have been warned. Go to Amber instead.On Valentine's day, I took my date to this restaurant after reading rave reviews on Timeout. It was a 5 course "mystery menu" for the price of ~$1000 per head. All dishes, except for one, fell flat of
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Akrame execution, creativity, and service falls face-flat on the floor when it comes to high-end french cuisine. It is nowhere near michelin quality nor its original counterpart over in the Europe.

Do not waste your hard earned money here at this restaurant. You have been warned. Go to Amber instead.

On Valentine's day, I took my date to this restaurant after reading rave reviews on Timeout. It was a 5 course "mystery menu" for the price of ~$1000 per head. All dishes, except for one, fell flat of taste and value. 

Amuse Bouche: tiny chips, a celery stick and a tiny biscuit. Chips were the size a thumb fingernail and was topped with an olive. Alongside miniature chips was a biscuit with tiny salmon roe on top, which doesn't work at all because the biscuit is incredibly dry and the roe just doesn't work it. Lastly, lone celery stick with a dab of black sauce on the end. Everything looked something a toddler can prepare and tasted like it was prepared by one too.

First course: Deconstructed celery root appetizer served ala sea foam and coffee grinds... all served on martini cocktail glass. The description alone gives you an idea where this dinner is headed... looked like a dessert and tasted like brown mushed veggies with a hint of coffee taste. 

Second course: Razor clams with white sauce served with foam. This dish was the best dish of the night. Taste was on point with Clams perfectly cooked and foam adding a delicate seafood texture to it. Plating and presentation was spot on; this is an a great app for a good meal.

Third Course: Pan-fried snapper with deep-fried skin. The presentation is beautiful, but unfortunately the taste is entirely forgetabble. There was nothing spectacular or good about this fish... the flavor and execution is entirely boring.

Fourth Course: Slow cooked iberico ham served with black truffles. I was incredibly ecstatic because just the ingredients alone can make anyone salivate... but this was actually the worst dish of the night. Black truffles were dry, dated, and tasteless. Iberico ham was cooked beautifully, but lacked any sort of seasoning/flavor (also included huge hunks of fat at the bottom of the slice). What's was horrible is that the black truffles, beet reduction sauce, and this strange white cream sauce mixed together with the pork to create the strangest flavor (and mud color) to ever hit my palette. 

Dessert: Pineapple in margarita concoction, peanut butter pudding, some other small dishes. Pineapple was overly sour and this just added to the sweet margarita juice. Peanut butter pudding was nice, but has no place in a fine french cuisine; should belong much more in a casual restaurant.

Service: Servers could barely speak english and it was impossible to understand what they were serving us. I actually felt embarassed for the servers as they were fumbling for words to upsell me on the dishes.

I had high hopes for Akrame but it is simply a strange amalgamation of confused molecular gastronomy looking to make a quick buck in the HK restaurant industry. Skip this.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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用餐日期
2014-02-14
用餐途径
堂食
推介美食
  • Razor clams
等级4
AKRAME HK is classified under Modernized-French food and in it’s original Paris shop has attained a Michelin 1* status since it’s inception a few years ago. Although they pertain to be doing French Fine-Dining cuisine, I personally wouldn’t insert it into this category at all. This is nothing like the true classical, thoughtful from start to finish formal Michelin Starred meals I have eaten in France or anywhere, nor the equally classified Modern-French restos over there a class above here. In r
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AKRAME HK is classified under Modernized-French food and in it’s original Paris shop has attained a Michelin 1* status since it’s inception a few years ago. Although they pertain to be doing French Fine-Dining cuisine, I personally wouldn’t insert it into this category at all. This is nothing like the true classical, thoughtful from start to finish formal Michelin Starred meals I have eaten in France or anywhere, nor the equally classified Modern-French restos over there a class above here. In reality the food presented tonight were more of Casual Bistro recipes but in a smart Fine-Dining lookalike setting. Somewhere in between seems to be its final aim. Except the price here was still relative high at $988 for 6 Courses. (In comparison, my Le Chateaubriand meal in Paris only costs 60 Euro for 9 Courses, you do the Maths yourself).

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Butter with Lemon Powder - served with a Fresh slightly Sweetish Raisin Bread
Couldn’t taste much of the mentioned Lemon Powder and the butter somehow reminded me of Lescure butter, soft but not too detectable by the usual palate. The bread texture was really interesting as it’s crusty outside with a powdery coating although quite sweet. ~ 7/10

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Cauliflower Soup with Italian Campari Jelly, Walnut Paste, Tabasco, Dehydrated Broccoli -
This was probably going to be interesting, with all the different elements thrown in. I don’t expect them to bind together but as we experienced it then, every scoop of the soup gave it a different sensation and taste. Interesting as all the underlying bottom bits got blanketed up with that cauliflower soup so it was serendipitous in the end. ~ 7/10

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Scallop wrapped in Spinach Leaf, with Spinach Puree & Caviar -
The scallops were surprisingly diced rather than whole like a tartare, and had some lemony dressing and herbs, almost Thai styled. Whilst the taste of this was fine, it was kind of simple and predictable, the caviar seemed there more for decoration and color contrast ~ 7/10
 
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Clams with Passionfruit -
The small imported French clams were cooked with an abundance of Butter and Passionfruit juice and pulps. Initially I thought this was out of season as a recipe, but then the overall taste and balance with subtle herbs was really enjoyable. One of the better courses.  *Certain bite had sand in it though.. ~ 7.5/10

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Lobster is Slow-Poached, in front of customer inside a jar, for a few minutes -
The bottom of the nice looking plate is then lined with Lemon Sabayon, diced Green Apple and Zucchini and edible flowers. The result was quite enjoyable, cooked just right and refreshing. As it is presented now however, it was a bit predictable and even too small in portion. Despite being cooked so well. ~ 8/10

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Margarita Sorbet - Palate Cleanser.
TBH if a restaurant of this caliber shall serve this directly onto the Customer’s hand, I think they ought to also provide some sort of sterile tissue wipe beforehand. This was quite alcoholic and lemony, also quite hard icy.. ~ 6/10
 

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Red Snapper with Black Rice, Puffed Rice, Squid Ink and Endive -
After the failed Beef dish, this luckily was an excellent retrieve. The fish was cooked just right, the black rice was addictive and with a consistency of a risotto than the harder-chewy black rice that Asians are used to especially in Thai cuisine. ~ 8.5/10

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Beef Onglet, Fried Potato Strings, Jus, Onion Puree, Beetroot, Onion and Salsify -
This looked good when presented, but the staff introduced this Onglet to me as a Beef Fillet instead initially. It was rather chewy and also small in portion. I asked the Staff 3 times before they managed to re-confirm with the kitchen that recently they did switched to Hanger-Onglet as I suspected from looking at the cut, from the previous Tenderloin. 1stly slow-cooked to release meat jus before being quickly seared, in theory this sounded right but the end result was unacceptable and doesn’t alleviate it from its very chewy texture which I had to spit out. The only fail dish tonight. ~ 5/10
 

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Comte Cheese and thinly Sliced Porcini & Mushrooms Mille-feuille, in Mushroom Broth -
On taste alone this was pretty amazing and we liked how this warmer recipe replace the usual cld French Cheese course. ~ 7/10

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Charcoal Ice-cream, Caramelized Pineapple with a Thyme and Charcoal Sauce -
This signature dessert tasted almost as devilish as the name promised. The so-called Charcoal flavour wasn’t too apparent and I wondered at the time what exactly I was eating as it was so subtle in background. The thyme herb was so apparent in the sauce, really fitting with the grilled pineapple. ~ 7.5/10

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Chocolate Mousse with lots of Sea Salt, and Crackly Croustillant layer on top -
This was really excellent in taste and consistency, though very very salty. ~ 8/10

 
*****************************
Although service was friendly, it honestly wasn’t up to par for a real Professional setting.   If you noticed already above, we were actually never given our Starter Canape courses - unforgivable,  and we did paid around $1200 per person. Talk about a major blunder.
 
Our Beef course also had a major problem and wrong information being passed by the staff, but no remedial action was offered despite me spitting out parts of the beef and we weren't even served the right muscle as advertised.  I did really liked a few courses here to be fair.   But overall,  why should any customer pay so much and not receive their full courses and executional accuracy?  


(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
$1200
等级3
76
48
2014-01-01 3284 浏览
2013 has been a vibrant year for Hong Kong's dining scene, with lots of hot and trendy imports from overseas. Akrame is one of Paris' most chic restaurants and it sets foot on Ship Street in Wanchai around a month ago. Having trained with both Ferran Adria and Pierre Gagnaire, Chef Akrame Benallal pertains to the innovative spectrum of French gastronomy. The restaurant serves a no-menu format set, that you have to be confident in the chef that he would surprise you with his magic. Akrame places
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2013 has been a vibrant year for Hong Kong's dining scene, with lots of hot and trendy imports from overseas. Akrame is one of Paris' most chic restaurants and it sets foot on Ship Street in Wanchai around a month ago. Having trained with both Ferran Adria and Pierre Gagnaire, Chef Akrame Benallal pertains to the innovative spectrum of French gastronomy. The restaurant serves a no-menu format set, that you have to be confident in the chef that he would surprise you with his magic. Akrame places focus on seafood and of course you can let the servers know beforehand what you'd like to avoid and the chef will adjust his menu accordingly. I was given a call before the dinner that the alcohol license was ready and corkage fee cost HKD 300.

The interior decor was simplistic with 3 color tones of black, grey and white and there was an open kitchen at the other end. A 4 course (HKD 788) or 6 course (HKD 988) set is offered for dinner, we decided to go for 6 course and waited with high anticipation. 
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Amuse Bouche came in 2 plates, we had Olive with Greek Yoghurt on an olive crisp to start with. The other plate consisted of Smoked Eel sitting on the bed of Squid Ink Cracker, Parmesan Cooie with Salmon Roe, & Achovies with Turnip. As expected, I liked Parmesan cookie with Salmon Roe the most, both were of rather strong flavor but went very together without stealing each other's attention.
Amuse Bouche
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Amuse Bouche
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Bread was served afterwards on a very pretty shell holder, and perhaps comments from previous reviews were taken into account, we had separate butter knives.

Our first course for the set was a soup, three ingredients were placed on the plate - bits of Broccoli (the server called it broccoli flower... perhaps I was not knowledgeable enough, I have never heard of this term. Broccoli is Broccoli, be it the top part or the stem), Campari Jelly (Which had a slight better taste) & Hazelnut cream with Cauliflower soup slowly poured to have the dish finished. The soup was slightly bland while the broccoli was a little too 'raw' for my liking. Hazelnut cream was theb best ingredient among all. Perhaps further elaboration was needed for the reason of making this soup with seemingly unrelated ingredients.
Cauliflower Soup
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The second course was Sautéed Clams with passionfruit sauce beneath & parsley foam on top. The clams were well prepared, very fresh and soft. I liked how the passionfruit sauce gave the dish a lift to the diners' appetite.
Clams
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The next was Oyster of Gillardeau in Onion Consommé, with Salmon Roe and Olive Oil in a very thin capsule. I could not hear the server properly, but from his pronunciation, I made a guess it was Gillardeau. The oyster was very tender and rich in its own way, it was of slightly salinity and had a faint hint of onion consommé. I liked this way of preparing the oyster.
Oyster
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Originally this course was lobster meat slow cooked in lobster broth. Since my friend prefered to have everything cooked well done, the lobster meat was first pan seared and placed into the jar. The broth was poured in to slow cook the meat for a minute or two.
Lobster to be slow cooked
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After that, another plate was placed in front of us. Lemon Sabayon with diced green apples and zucchini was the bed for the slow-cooked Lobster Meat.  I adored this. Even though the lobster meat was pan fried first and slow cooked again, the meat did not lose its tenderness and sweetness of fruits de mer. The creamy sabayon was very nice which added slight sourness along with the green apples. Even though lobster was usually regarded as quite a heavy dish, I liked their approach to make it very interesting and original.
Lobster on Lemon Sabayon
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We had another seafood course after the lobster. It was Red Snapper with Purple Glutinous Risotto & Crispy Rice on top and cuttlefish sauce on the side. The texture was very interesting. The crispy rice subsituted the usual crispy skin to contrast with the tender fish meat. The risotto was more sticky than usual but provided a healthy option.
Red Snapper
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Before our last main, Margarita sherbet was offered as freshener. Beef Tenderloin with Onion Purée, & a Potato Bird Nest (The server addressed it as Fries...). The beef was cooked medium rare and tender. On most cases, I was used to avoid deep fried food but I just loved the cripsy bird nest, which had not given me any impression of greasiness. 
Beef
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We were expecting dessert when an extra Cheese course was presented to us. The server said it was Mushroom & Comté Mille Feuille infused in Mushroom Consommé. I asked him how old the Comté was and I reckoned that was a simple factual question. However, I was startled to know he was NOT SURE of the answer since it was the first time he had been asked on the age of the cheese. Seriously, recital of the menu is certainly not good enough for a branch of the one-star Michelin Akrame in Paris. Servers are expected to know the ingredients for the meal. I finally got to know it was 24 months. By the first bite, flavors of the mushroom kicked in first while the aroma of Comté emerged a little while before I swallowed. It was a very innovative and daring twist of presenting a cheese platter, perhaps to tone down Comté's taste. As a loyal fan of Comté, I prefer to have it without the soup, as the normal nutty texture was a little too soft now. I would love to really CHEW my Comté.
Cheese Mille Feuille
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Dessert came in a camouflage color - black. It was Charcoal ice-cream with grilled pineapple in blackened chocolate sauce & charcoal cookies.The ice-cream was slightly salty which I believed was salted caramel ice-cream and the pineapple was very tasty and complimented well by the chocolate sauce. It did look like a nicely crafted piece of art! The black bowl was a Chocolate Mousse with a piece of biscuit & salt sprinkles on top & grapefruit segments at the bottom. It was warm on top and cold at the bottom. I dug my spoon right to the bottom so I could have both warm and cold sensation at the same time. Very creamy and smooth for the mousse, and the sourness from grapefruit was a good balance for the rich chocolate. Well executed dessert course.
Charcoal Ice-cream
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Petit fours was given to us after we finished with the dessert. There was a pack of chocolate with sea salt and lemon custard on cookie. It was a decent wrap up for the meal. Given this Akrame on Ship Street was newly opened, food was quite well executed and enjoyable. However, as it was originated from one of Parisien's favorite restaurants, I expected more. There were times when I could hardly hear the server so for some of the dish descriptions, 80% of the words were provided by them and the rest was my guesstimate and imagination. For the price I paid for dinner, service quality has quite some room for improvement. I would love to come back again and recommend to others, but perhaps it was a better deal to check out their lunch first.
(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
2013-12-30
用餐途径
堂食
人均消费
$1200 (晚餐)
推介美食
Clams
Oyster
Lobster on Lemon Sabayon
Red Snapper
Charcoal Ice-cream
等级4
There seems to be a lot of award winning chefs opening their own restaurants in Hong Kong as of late and Akrame Benallal has recently joined the party. His original restaurant in Paris was awarded one Michelin star just after a year of operations, and now he has opened Restaurant Akrame on Ship st!A modest entrance, it's name stated in neat illuminated white writing on a dark background and his somewhat mathematical looking symbol, A to the power to R, decaled on the window.We were lucky to get
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There seems to be a lot of award winning chefs opening their own restaurants in Hong Kong as of late and Akrame Benallal has recently joined the party. His original restaurant in Paris was awarded one Michelin star just after a year of operations, and now he has opened Restaurant Akrame on Ship st!

A modest entrance, it's name stated in neat illuminated white writing on a dark background and his somewhat mathematical looking symbol, A to the power to R, decaled on the window.

We were lucky to get a table by walk-in since they were already fully booked for the evening, but we had to return the table to them by 8.30pm. No problems~

The restaurant was quite small with minimalistic decor, black furniture contrasting with stark white walls. It was smart to decorate like this, as anything else not so plain would make the already small feel cramped.
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We were presented with the 'menu', except there is nothing much to be seen on the menu... Guests can choose either four courses or six courses and you will be served whatever the chef has prepared for the evening Surprise~. Of course they will ask if you have food allergies and if you must know they can tell you what the main ingredient of each course would be, but Akrame is focused on seafood so either clap your hands in glee or sigh your frustration pending your preference for fruits de la mer.

Amuse bouche- squid ink cracker with smoked eel, Parmesan with salmon roe, anchovy with daikon (really fishy) and the one on its own olive with goats cheese.
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Two types of bread, raisin and wheat, the accompanying butter infused with lemon. The first taste was interesting, but after a while it became a little too cloying. And my thoughts on the communal butter knife, well unless I'm some nervous guy on a first date who is waiting for an opportune moment to 'accidentally' grab the girls hand, I didn't love it. Plain butter and my own butter knife please.

This was the first course. Cauliflower purée, Campari or cranberry jelly? I could be wrong on both accounts as I couldn't hear the server properly and vinegar sauce...
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Oh and soup, squirted from a canister.
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Creamy with a full cauliflower flavour, it had a hint of bitterness from either the purée or the jelly, but it really needed salt.

Baby pippies are hiding underneath all that foam, bathing in a passion fruit and herb sauce. Cooked perfectly they were very soft and I loved the tartness from the passion fruit.
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We requested a substitute for our fish course, and instead received lobster from the chef.

In it's raw sashimi state...
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Piping hot broth is poured in and left to cook in the sealed jar. Almost like waiting for two minute noodles.
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After two minutes (I think), a lemon sabayon cream with green apple and zucchini pieces was placed in front of us and this was the bed for our lobster. Wow~ this was good even for someone like me who does not love lobster. Lightly cooked, so sweet and tender, but the sabayon I loved~ Fluffy, the tart flavours from the lemon and apples went hand in hand and just worked so well with the lobster. I wanted to scrape up every smear of the sabayon, but the nasty grating noise my spoon made against the plate was not the most polite.
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A palate refresher of an alcoholic sherbet was served prior to our final dish.

Our last savoury course was beef. A twist on your typical meat and potatoes crowned with a crispy noodle nest. The potato was made into a foam while the cut of tenderloin albeit small was a perfect medium rare, but unfortunately there was a slight amount of gristle.
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Finally to dessert.

We are served liquid tar covered lumps. Just kidding


Charcoal ice-cream and cooked pineapple. If you ask me, the charcoal doesn't taste much like anything, just a strong fragrance of char and slightly salty. The blackened cookies were a clever touch, acting like lumps of charcoal with a gritty texture and the juicy pineapple helped rinse the palate from the heady flavour.
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A second dessert, two toned chocolate mousse~ Bottom layer cold, top layer warm, if they didn't point this out I doubt I would have noticed the temperature difference. This was really rich, easily satisfying my inner chocoholic, and digging inside I uncovered a thin caramel crisp and grapefruit segment useful in relieving the palate from the monotony of creamy mousse.
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Oh and petit fours~ lemon crisp on torched meringue, big madelines and sea salt chocolate. I loved the madelines~
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Akrame was good, well executed dishes nicely turned out, but nothing was great with the only exception being the lobster. For the price of $788 for four courses it veered on the expensive side with portion sizes being quite petite, but I would recommend it and coming for lunch would definitely be more value for money.
(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
2013-12-14
等候时间
2 分钟 (堂食)
等级3
38
0
Overall service needs work, but not too too bad for a 2 week old resto. The waiters could articulate each ingredient of each dish and what they were serving. Food more subtle and innovative than what my pallet is used to (bitter & sour elements vs the usual umami, salty, sweet). Worth a try especially if you like seafood and want an adventurous journey.  Undecided on whether to go back for 2nd try later as too many restos to try.  nays:1) coughing hostess not friendly; almost act like who r u &
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Overall service needs work, but not too too bad for a 2 week old resto. The waiters could articulate each ingredient of each dish and what they were serving. Food more subtle and innovative than what my pallet is used to (bitter & sour elements vs the usual umami, salty, sweet). Worth a try especially if you like seafood and want an adventurous journey.  Undecided on whether to go back for 2nd try later as too many restos to try.  
Amuse & dessert
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soup, clams, oyster
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lobster, fish, beef
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nays:
1) coughing hostess not friendly; almost act like who r u & what do u want. snooty attitude doesn't work in fine dine scene in HK.

2) dish washing.  please make sure black shiny plates are dried & wiped properly. the obvious watermarks makes dish look dirty.  

3) why share the butter knife (nice design btw)?  when we each have our own very pretty seashell bread plate.

4) no water in the ice bucket?  there was no condensation on my glass, meaning my originally chilled white is served at HK room temp 21C.  glass filled to below bell. dripping water from the bottle. have to ask for refill serveral times.  

5) forgetful kitchen.  i said no cheese but kitchen forgot & still ended up serving me a cheese course.  the mushroom brooth that was supposed to go w/ the chesse was nice.  they remembered to swap out one of the amuse bouche tho.

yays:
1)   pending liquor license hence free corkage.  but paid in kind with us teaching them how to chill wine properly.

2) fancy dishes, with multiple plating stages.  finishing touches & even the cooking done table side by the waiters.  nice presentation, both visual and dramatic, creating suspense and highlighting the ingredients.  

3) unique utensils, cups, plates etc. marries the theme of modern deconstructed french well.

4) overall food had minimal oil and very light and felt healthy.

5) lots of extras - although technically ordered 6 course meal, we got a cheese course, 2 desserts, petite fours and coffee/tea.  and of course the 4 amuse bouches.
(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
2013-12-07
用餐途径
堂食
人均消费
$1100 (晚餐)
庆祝纪念
生日
推介美食
  • fish & dessert
等级4
2013-11-23 1171 浏览
隨著 Bo Innovation、Madame Sixty Ate 及 22 Ships 等等近年相繼冒起,船街已不知不覺間取代了星街成為灣仔新一代的美食天堂。這條細小的街道地位超然,自不然變成新店爭相競逐的熱點。難怪這星期剛剛開業的 restaurant Akrame,也選擇在船街登陸。餐廳的主角 Akrame Benallal 來頭不小,擁有 Pierre Gagnaire 和 el Bulli 效應的他,出道時曾在此兩間全球首屈一指的星級餐廳學藝,2011年他在巴黎開設 Restaurant Akrame 之後一鳴驚人,翌年更摘下一星的榮譽,火速成為法國新一代年輕大廚的寵兒。他在香港的首間餐廳同樣取名為Restaurant Akrame,餐廳的面積不大,極其量可容納二、三十人左右,室內設計簡約時尚,當中以中央位置的一個開放式廚房最為搶眼。Chef Akrame Benallal 的烹調方法向來別樹一格,尤其是他刁鑽的食材配搭最為馳名,而且特別堅持做到不時不食。新店的餐牌以他善長的海鮮為主調,不愛動腦筋的朋友相信會對這裡的餐牌特別喜愛,因為內容只有「無選擇」的套餐而不設散叫。  
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隨著 Bo Innovation、Madame Sixty Ate 及 22 Ships 等等近年相繼冒起,船街已不知不覺間取代了星街成為灣仔新一代的美食天堂。這條細小的街道地位超然,自不然變成新店爭相競逐的熱點。難怪這星期剛剛開業的 restaurant Akrame,也選擇在船街登陸。

餐廳的主角 Akrame Benallal 來頭不小,擁有 Pierre Gagnaire 和 el Bulli 效應的他,出道時曾在此兩間全球首屈一指的星級餐廳學藝,2011年他在巴黎開設 Restaurant Akrame 之後一鳴驚人,翌年更摘下一星的榮譽,火速成為法國新一代年輕大廚的寵兒。

他在香港的首間餐廳同樣取名為Restaurant Akrame,餐廳的面積不大,極其量可容納二、三十人左右,室內設計簡約時尚,當中以中央位置的一個開放式廚房最為搶眼。
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Chef Akrame Benallal 的烹調方法向來別樹一格,尤其是他刁鑽的食材配搭最為馳名,而且特別堅持做到不時不食。新店的餐牌以他善長的海鮮為主調,不愛動腦筋的朋友相信會對這裡的餐牌特別喜愛,因為內容只有「無選擇」的套餐而不設散叫。

 溫馨提示:如到 Restaurant Akrame 用膳,請先清潔雙手,因為乾淨的手將會大派用場。

單從廚師敬菜已可見 Chef Akrame Benallal 的功力。一碟三款的小食賣相討好,蘿蔔小魚柳、煙鰻魚配墨魚汁脆皮和三文魚籽芝士泡芙各有特色,沒有刀叉掏手吃更覺滋味。

另一款廚師敬菜更加是大廚的精心傑作,半片的黑橄欖加上乳酪放在一小塊脆餅之上,味道充滿著橄欖的濃郁,令味蕾留下餘韻 (4/5)。
廚師敬菜
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幾款廚師敬菜令人對之後的菜式更加期待,首先品嚐頭盤之一的椰菜花湯。椰菜花湯質感幼滑,口感清新,混合了帶苦澀味的啫喱,效果創新,可是味道來得有點紊亂 (3/5)。
椰菜花湯
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下一款頭盤煮大蜆味道同樣複雜,但各款食料的配合比之前的椰菜花湯平均。

Chef Akrame Benallal 將運用食材的技巧發揮得淋漓盡致,熱情果濃汁夥拍芫茜泡沫後成功將大蜆肉的鮮味帶出,令口感更為豐富 (4/5)。
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大蜆、熱情果濃汁和芫茜泡沫
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率先登場的主菜是一款賣相獨特的紅鯛魚。紅鯛魚與伴碟的擺設都美侖美奐,但配搭中式的紫米露會否有點過於前衞!?

紅鯛魚的肉質軟腍,魚皮被燒至香脆後再加上少許的脆米,令味道更香口。唯一可惜的是用來點綴的墨魚汁和紫米汁,味道有點跟紅鯛魚格格不入,喜歡前衛,但這個配搭恐怕過於前衛 (3.5/5)。
紅鯛魚、墨魚汁和紫米汁
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吃完紅鯛魚後,需要清新味蕾。不吃雪芭的話,不妨一試用 Margarita做的冰塊!(再用雙手接過食物,感覺有點不慣。)
Margarita冰塊
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來到最後一道主菜 - 燒牛仔肉。非常欣賞作為配菜的洋蔥,廚師用了三種不同質感的洋蔥來演繹,口感不俗,不過牛仔肉的質感略嫌煙韌,影響了菜式整體的質素 (3/5)。
燒牛仔肉
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用過主菜後,侍應為我同時送上兩款簡單的甜品。黑朱古力慕絲的苦澀,正好給炭燒菠蘿和「炭燒」雪糕所中和,不錯 (3.5/5)。
黑朱古力慕絲
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炭燒菠蘿和「炭燒」雪糕
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Chef Akrame Benallal 沒有讓我們空手而回,臨行時特別為我們送上petite four 的海鹽朱古力,堂食或拿回家中享用亦可!
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餐廳走的路線跟數月前開業、同樣來自巴黎的 Serge et la Phoque 大致一樣,主要以創新的食材配搭和精緻的賣相來取悅客人,這頓午餐令我留下不錯的印象,但各方面仍有進步的空間。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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味道
环境
服务
卫生
抵食
用餐途径
堂食
人均消费
$380 (午餐)
推介美食
大蜆、熱情果濃汁和芫茜泡沫