WHISK

营业中

休息中

This truly was an excellent Degustation menu. We decided to go to WHISK as we had heard the Guest Chef Alain Soliveres was in town & wanted to try out the food. We thought it was a bit pricy (HK$1,280 per person (no alcohol) plus 10%), but having seen what you get - it is good value for money.Once we saw the menu, we realized that there was no way the two of us were going to be able to eat all of the food on the special Degustation menu. So - we shared that & added the famous Duck pie as well.Th

今年生日，本來想 book 半島食半自助餐慶祝，不過好可惜，我打去訂檯已經係 waiting list 第五位，好失望！我告訴老公我有多失望和無 mood，他便上開飯喇找資料！終於他 book 了 WHISK 食法國菜。老公聽聞餐廳的地點很偏僻，果然沒錯！要先到 3 樓再穿大堂上樓梯，若沒有留心指示便摸不到門口了！來到了 WHISK，昏暗的環境很有情調。我們被安排坐到靠花園的檯子，看著花園內的營火，聽著餐廳內的輕音樂，時而覺得身處神秘的星空；時而覺得身處寂靜的雨林，隨音樂進入了一種悠然的意境...在這麼富情調的環境裡，未有佳餚，不如先來美酒！粉紅香檳！Cheer！侍應把餐牌端來，我和老公詳細看了一遍，最後老公點了六道菜的 Taste of the Garden，包括：Winter Salad, Watermelon & Tomato Cannelloni, Pumpkin & Coconut Cappuccino, Crispy Ratatouille, "Gold" Risotto and Flaky Apple Tart，我則散叫了頭盆 Slow cooked Abalone, 主

為了完成手頭上的工作，已連續犧牲了兩個週末，也過了兩星期食不知味的日子。蠢蠢欲動的試食之心，隨著工作量的減輕而躍動。看見雜誌刊登了米芝蓮二星食府 Taillevent 大廚 Alain Solivérès，在3月14至19日蒞臨WHISK作客席主廚的廣告，毫不猶豫就致電訂位。Alain Solivérès是巴黎六十年老字號Taillevent的現任主廚。幾年前曼谷舉辦了一場名為Epicurean Masters of the World II的超級奢華夜宴，集合了來自法、意、德三地的九大名廚匯演獻技，Alain Solivérès便是其中一位，當晚宴會每位的餐費更高達一百萬泰銖。慶幸生於香港這個美食之都，今天不用付出天價餐費，卻以三道菜$460的價錢，就能一試Mr. Solivérès的廚藝。難得名廚在港只逗留數天，所以除套餐外，又另點了一客名為Exotic Delight ($110)的甜點，以表示對Mr. Solivérès的支持。三道菜的套餐，包括: Tuna Loin Tataki、Roast Challans Duck及Lychee Delight。以上幾道菜之中，最令我欣賞

上星期六和姐姐妹妹吃了姐姐的生日飯，地點是姐姐選的，因為想吃正宗的法國菜，選了位於The Mira內的Whisk，The Mira我只是吃過大堂那邊的Afternoon tea buffet()，剛好吃完後幾天看到吃人也有寫這家，原來他們轉了新主廚的William Girard!老實說食物不算是特別出色，不過環境﹑服務等也是一流的。我們3個人點了3個set，麵包是侍應拿麵包籃用問你要什麼的，沒有意見的話他會每種切一點給你再選，有plain brown bread﹑brown bread with rasins及baguette。(後來有問過要不要refill，想要的還是可以主動問waitor)頭盤︰上︰姐姐的蝦，他們的食物多會加入亞洲元素，就像這個蝦子下面就有很多泰式的spices醬汁等等，甚是開胃，姐姐很喜歡。我不吃蝦，但看在Whisk應該不會用太cheap有很多chemicals的蝦，也小小的試了一小口，很鮮味，肉還彈牙，不錯。下︰妹妹的Escargot我的頭盤︰pork terrine with pistachio，Pork Terrine是tyoical的法國菜，吃起上來有午餐

前陣子看到網上介紹, 於是跟同事們到此試.我地沒有Order Set Lunch, 各自選了自己喜愛的食物.先點了一個龍蝦湯,內裡除了湯,還有蒸蛋及海膽, 喝時才把湯倒進碗裡, 非常特別.同事點了頭盤Risotto, 沒想到份量會那麼大,但同事也大鑽不夠食.接著是主菜,我點了鴨, 而同事點了帶子. 兩款主菜也非常滿意!最後是甜品, 當然是叫了Signature 的apple Tart, 及點了一個像心太軟的朱古力蛋糕. 好一個完美的句號! 雖然散叫價錢比較貴,但也覺得是值得的. 非常滿足, 特別是甜品!

Heard a lot of good things about Whisk, so finally decided that I had to go try it out for myself! Verdict - reasonably priced quality fine dining (don't think you can get a better verdict than that!)Pictures speak a thousand words, so here it is: 3 Course lunch set Starter - Tuna tartare - I love my tuna, so I confess I may be slightly biased. The tuna itself was impeccable - fresh, lightly seasoned, great texture. However I found the brown sauce (not sure what it is.. ) a bit too overpowering

朋友話睇雜誌介紹 Vibes 有任飲 3 小時, 收費祇係 $250 而且仲有一個小食盤跟, 真係抵~佢地 Drink List 內好多紅, 白, 雞尾酒, 果汁, 汽水都可以 Order!!而且個小食拼盤味道亦唔差, Hams - 好好味!炸薯粒 - 好味雞串 - 味道偏淡芝士多士 - 正牙

I had first gone to Whisk in March of 2010 and while not whisked away, was happy enough with the experience. The same sentiments apply this time, and while there were some hits, there were definitely misses to take away from the experience. Still a nice and comfortable place to dine and entertain in quiet surrounds, away from the bustle of TST, but the nits still need work. The bread is not as good as it used to be, the service not as professional as I remembered. But overall, still a decen

We came here to try the Sunday brunch after reading good reviews. We thoroughly enjoyed the appetizers especially the 3 types of caviar, scallop salad, and raw oysters. We ordered the foam egg and the main courses. The foam egg was very nice. We tried the sea bass and that came wrapped in paper and it was the best sea bass that we've ever had cooked like this. Usually restaurants like to grill or pan-fry the fish which makes it dry. This was sort of steamed and baked in the paper and the s

十一月好朋友牛一, 點都要禮尚往來, 同佢食餐好既,於是廿五號晚 (星期四) 我地去左呢度fine dinning.雖然地下大堂唔起眼, 不過坐lift上到去, 真係別有洞天, 優雅既環境同有點 hip 夠型格既裝修, 1st impression 唔錯(可惜佢地個空中花園今晚 close 左俾私人派對, 參觀唔到 )餐廳內燈光昏暗,每枱都有可愛既油燈, 好夠情調, 7點黎到,未有客, 夠晒靜, 只有播放住既輕音樂 一坐低叫左sparkling water ($70) - 鬼叫我地唔飲酒咩 ~隨後侍應遞上menu, 有 wine dine set dinner $880 一位,有六道菜, 其中有 M7 grade 既wagyu 不過我地都係 prefer A La Carte, 侍應哥哥好細心講解有咩推介菜式 signature dishes, 我地叫左一個龍蝦湯 (兩個人share), 一人一個main course 同佢地既招牌甜品 - 蘋果tartorder 完, 循例端上麵包, 味道一般咁啦 同時送個 starter, 似三文魚醬既東東等左好一陣既龍蝦湯終於黎 ，上面有塊好似麵

男友帶了我到WHISK慶祝生日. 以前已經來過,但新廚的新menu,明顯的跟以前的不一樣.男友點了蟹肉卷及楊枝甘露,而我點了Snapper及朱古力moose.很滿意的一餐! 水準比以前高了.

1年前已試過, 非常喜歡. 上星期在雜誌中看到有新廚,所以再次光顧.沒有試wine dinner, 只叫了A La Carte.男友點了Chicken wrapped with Parma Ham,而我就點了三文魚. 三文魚很滑,唔似其他餐廳咁over-cook, 十個LIKE!甜品order 了Tiramisu 同Wine Jelly share.Tiramisu 十個正,但分量略少.Wine jelly 普普通通啦.總括,新廚的菜色比以前的賣相更精美,比以前的更新穎, 味道也比以前更好!

Sumptuous is often the word being used to describe Sunday Brunches and I could not agree more. I enjoy Sunday Brunches because I believe that after a week long work week, we all deserve a little break during the weekend, to enjoy good food with great company. Here at Whisk, they started offering Sunday Brunch recently with free-flowing Louis Roederer champagne as well. Unfortunately, unlikes other hotel establishments, there is not option to opt-out the champagne if I recall correctly. I have be

見到雜誌講Whisk 黎左個曾任星級酒店的廚師,所以尋日去左試. 試左Whisk 個Wine Dinner, $1,360.有Tuna Carpaccio, Escargot, Scallop, M7 和牛. 甜品有Mango Parfait. 最正係M7 和牛,入口即溶! 另外友人仲order 左個Soufflé, 超好食!

整體評分: 環境好contemporary, 食物質素一流，服務一流！食物1) mushroom soup: 好creamy, 份量啱啱好，太多便會過飽(2） beef cappracio: 牛肉質地好軟滑，又好薄切，非常新鮮!(3) main dish: 值得推介還是duck confit！廚師把鴨肉汁留在鴨肉內，令到鴨肉好tendor，一點油都沒有，絕對值得order!(4) 服務: 酒店式專業態度，並推介最好的菜單給顧客！(5) 總結： Price maybe expensive but 好適合情侶或商務的餐廳！