TIRPSE

今日到访吃四道菜午餐。店内装潢摩登雅致，坐拥开扬维港景致，氛围格外惬意。 **布拉塔乳酪．蜜桃．无花果天妇罗．帕尔玛火腿** 前菜风味清雅，现炸无花果天妇罗外衣酥脆透出天然果甜，蓬松不腻；佐以绵密布拉塔乳酪与咸香帕尔玛火腿，层次相得益彰。 **鹅肝．竹笙．味噌** 惊艳之作！丰腴鹅肝细腻如脂，几近入口即化；焦糖凤梨与腐衣的微酸巧妙平衡脂香，风味绝佳！ **法式油甘鱼．香橙．蘑菇** 清蒸油甘鱼肉质本味淡雅，但白葡萄酒酱汁鲜醇提味，佐以香橙薄片与菌菇，成就一道清爽的夏日料理。 **炭烤伊比利亚猪肉．阿尔卑斯山蒜泥．蜜糖豆** 因选用猪肉，我们选择八成熟度。慢煮工艺锁住肉质柔嫩，浓郁蒜泥酱激发脂香，整体风味饱满。搭配的马可尼芝士通心粉奶香浓郁，热腾上桌更显滋味。 **帕芙洛娃蛋糕．芭乐．香草** 经典帕芙洛娃甜点令人倾心！蛋白霜如云朵般空气感十足，每口都迸发浆果鲜爽与塔皮的酸甜交响。 咖啡口感顺滑，咖啡甘香醇厚。**大黄根塔．荔枝** 塔皮硬度稍高，切分时略显费力，内馅质地亦偏厚实。整体属中规中矩的塔类甜点，尚可接受。-…Read More

This French restaurant is located at K11 MUSEA, at the corner of the shopping mall facing the harbor front. When we arrived, the staff greeted me by name, a pleasant surprise. Apparently, they had checked beforehand the guests who were coming on the night.The front part of the restaurant was a bar and moving in was the dining area with also a section that could convert to a private room. Seated at a table facing the balcony, with Victoria Harbour in front, the décor had plenty of warm greens and bronze gold.We had the Tirpse’s Tasting Menu ($1,388 each) and I also went for wine-pairing ($728). The Amuse Bouche included Squid, lightly grilled and served in skewer with Radish, plus some Smoked Pike Roe on top. The other one was Uni Macadamia Tart, with Carrot puree at the bottom and a Consomme Jelly on top. A pleasant start.For the first starter, instead of the oyster on the menu, the manager told us they had to change because the oyster was not available. Replaced by a delicate dish comprised of soft Burrata Cheese and sweet Japanese Fruit Tomato, along with 40-months Parma Ham, Mango and Kumquat, it had a nice balance of taste and texture but was rather simple.The first wine paired was an easy drinking German Riesling from Mosel, Raimund Prum Essence, with an off-dry palate, floral and fruity, white peach and apricot, plus good minerality. A nice match with the fruit in the first course.The second starter was Silver Anchovy Tagliatelle. The homemade pasta had nice al dente texture, while the silver anchovy provided some umami flavors, together with Garlic, Parsley, and Cheese it was good in taste. But again, like the first starter, it might be too simple to feature in the tasting menu.The second wine paired was L’Ecole No. 41 Semillon 2022 from Columbia Valley in the United States. It had a richer aroma, showing green apple and melon, with a taste of pear and stone fruit. A decent pairing with the tagliatelle, especially because of its fuller body and intensity in flavors.The third course was Hokkaido Scallop, served in Saffron Soup with Cabbage. The scallop was poached in chicken stock briefly before searing on the surface, sweet in taste, caramelized slightly on surface but still raw and moist in the center. The broth and cabbage were quite nice, but the presentation and combination of ingredients was a bit lackluster.The third wine paired was Bellingham The Bernard Series Old Vine Chenin Blanc 2022. A wine from South Africa, it had nice citrus and tropical fruit, along with apricot, together with a bit of waxy minerality. A nice wine and my favorite in the evening.Coming to the main course, Ivy had chosen Charcoal-grilled French Lamb. Cooked to medium level, the lamb was tender and delicious, finishing with Sauce Piquante, a spicy tomato-based sauce, as well as confit Onion with Truffle, which were stuffed with pulled meat. The quality of the lamb was good, and on the two I would prefer this even over the wagyu.I had taken Charcoal-grilled A4 Omi Wagyu Sirloin ($288 supplement), with the prized Japanese beef first slow-cooked and then grilled, to a beautiful pink with good fattiness. On the side there were Grilled Avocado, with some Chili Powder to season, and finishing with Raspberry jam and dried blueberries. While many people would crave for the fattiness, personally the wagyu was a bit too heavy for me, but the taste was good nevertheless.The fourth wine paired was Sarget de Gruaud Larose 2015. This was the second wine of Chateau Gruaud Larose, a nice Bordeaux blend with good intensity, with black fruit and a nice tobacco nose which paired well with the beef.Coming to dessert, the first one was Fruit Compote. There were some fresh and dried Amaou Strawberry from Fukuoka, with a white chocolate sauce and an interesting Yomogi ice-cream to give aromatic and floral notes, plus some Lemon Verbena to increase the lemon scents. A refreshing and nice dessert.For the main dessert, the Paris-Brest was a choux pastry, piped with Pistachio Custard Cream. On top there was a Kinako Ice Cream, made from roasted soybeans, with also Poppy Seeds. This one was also good, not too sweet, and the pistachio cream was rich in flavors.The fifth and last wine paired was Chateau Roumieu Haut-Placey Sauternes 2020. The sweet wine was a blend of Sauvignon Blanc and Semillon, rich and had plenty of honey, apricot, and tropical fruit. Deliciously sweet but having a good balance from its acidity.The Petits Fours included a Dark Chocolate Tart with taro puree, as well as a Nougat made from white chocolate, rice crisps, and dried fruit. The two small bites were also good, offering contrast in textures and flavors, and ideally would accompany with a cup of coffee. Surprisingly the staff did not ask whether we want to order one…The bill on the night, with the Citi Mastercard discount, was $4,118. Service was good, with the staff friendly and helpful, introducing the menu upfront with further elaboration when the different courses were served. Food was not bad, but several of the dishes were presented without the necessary sophistication one would expect from French fine dining. Perhaps taking the effort to improve the presentation could help them go further.…Read More

$548 2位afternoon tea set，份量极少之余，每件食物超细件，味道普通，食完唔够一成饱。平时出边食tea set，慢慢食，最后都会食到济济地，但今次我哋一行2人，由上菜起唔够15分钟已经埋得单，如果想食tea set的话千祈唔好试。加上有一位戴眼镜好瘦嘅waiter服务态度好恶，其他waiter都好正常。如果系其他餐厅都冇乜嘢，但系米芝莲一星系咁嘅服务，真系不能够接受。唯一可取嘅就系有个靓靓嘅落地大玻璃望住海景。…Read More

来吃过好几次，出品发挥真的稳，这次继续刷新味蕾记忆，今天尝了母亲节套餐这道洋葱汤太特别了有被惊艳到，洋葱的味道一点也不重，更突出的是柠檬百里香的味道。松叶蟹肉•甜菜头卷•鱼子酱的组合很惊喜，松叶蟹肉甘美裹入甜菜卷，鱼子酱咸香点缀，口感丰富。主食我选择炭烧伊比利亚黑毛猪配高山蒜泥，妈妈则选了炭烧A4日本和牛，黑毛猪肉质Q弹，搭配高山蒜泥超对味！A4和牛油脂分布超均匀，炭香逼出浓郁肉香～回味无穷甜点走清爽路线，蛋白霜蛋糕像棉花糖裹著酸甜芭乐，酸甜平衡刚刚好，爱了爱了 味道还是一如既往的好吃，这次带上鲜花在这打卡的照片也很出片！…Read More

由于呢餐饭嘅体验实在好，同埋Service都非常满意，有感而发，而家经济咁差，留港消费支持，母亲节，我哋一家拣咗去TIRPSE庆祝，位于尖沙咀K11 MUSEA嘅呢间米芝莲餐厅，主打精致法式料理，装潢摩登中带点艺术感，坐喺落地玻璃窗前望住维港靓景食饭，又系真几有feel嘅餐前小食已经好有惊喜，海胆配米饼香脆鲜甜，正式头盘红菜头包住咗松叶蟹柳，面头有鱼子酱，点缀金箔。口感都几多层次。鹅肝系当晚我最钟意嘅其中一道，用煎封方式处理，表面香脆微焦，里面保持住细滑嘅质感，食落香气浓郁，配埋淡淡嘅泡沫酱汁同焦糖南瓜，味道平衡得啱啱好，冇一般鹅肝嘅腻感。主菜方面我升级咗去日本A4和牛，餐厅选用系脂肪分布均匀嘅部位，每块都系完美medium rare，切开见到粉嫩肉色，肉汁锁得好实，油香扑鼻但唔会过腻，配埋野菌、香草酱汁同滑滑薯蓉，真系每一啖都好享受。环境同服务水准都非常高，啱晒庆祝特别日子。最后全家一齐影张相，画面开心又满足，呢晚唔单止系一餐饭，更加系一份好珍贵嘅家庭回忆。…Read More