Ankôma

營業中

休息中

Ever since I heard about their chef Frankie Wong winning Young Chef Award in the 2025 Michelin Guide, I have planned to visit this French-Japanese restaurant, and so, on the Labour Day holiday, we come to Hart Avenue in TST, to experience why Ankoma has become such a hotspot for local foodies.The restaurant is not big, with only an 8-seat counter looking into the open kitchen, where the chefs are busy preparing the dishes. There is also a terrace offering a la carte. After settling down in front of the chef, I order a bottle of Planeta Chardonnay Sicilia Menfi DOC 2022 ($1,100), exhibiting ripe yellow fruit and toasted nuts, to go with the Dinner Tasting Menu ($1,488 each). The first course is a tartlet featuring Amaebi, underneath the sweet shrimps the chef has added some green papaya, with also citrus zest on top to give acidity and freshness. The shell of the shrimps is toasted and grounded to powder, sprinkle on top for additional umami and flavours. This canape might look simple, but it imparts great flavours and gets us off with a wonderful start.The second snack highlights Unagi, with the smoked eel put on top of a brioche French toast, sandwiched with a layer of creamy foie gras mousse. In contrast to the refreshing taste of the tartlet, this canape has a richer, more indulgent mouthfeel, having stronger flavours. The savoury of the foie gras matches well with the smokiness of the eel, plus the buttery brioche toast it is a delightful treat.The third course features the seasonal Hyogo Samurai Gold Oyster, with a nice crisp texture and a clean saline taste. The chef has made some shaved ice from virgin Mojito, together with finely diced kiwi, and seasoned with a few drops of mint oil, to provide additional freshness to complement and highlight the flavours of the oyster even further. A creative, smart idea executed with good effect.The fourth course features Hokkigai. The chef has lightly blanched the Hokkaido Surf Clam with sake to bring forward its sweetness, and having the Skirt immersed further in iced water to give a crunchy bite. Together with slices of Chitpolata sausages and mozuku, it is served in rataouille extraction and seasoned with coriander oil. The overall presentation is also very beautiful, winning us over on both visual and taste.There are two choices on the fifth course, in which Ivy has picked Chawanmushi. The steamed egg has been added with snow crab meat, as well as some crab roes to increase flavours. On top there is a rich chicken consommé, with some yamacha-take mushroom, together with a drizzle of bannonegi spring onion oil for additional fragrance. This one is the more delicate option among the two.I have chosen Pasta ($180 additional) instead. The angel hair is cooked in dashi to infuse the pasta with umami taste, before chilling them down for al dente texture. Added with white truffle paste and tsukudani wakame, as well as sturgeon caviar and hanaho flowers on top, when mixed the pasta becomes a true feast of flavours, with the various components reinforcing, and has the stronger taste of the two choices.The sixth course features Amadai in uroko-yaki style, with the scales of the tilefish deep-dried to crispy and edible, while the flesh of the fish remains moist and tender. To go with the fish the chef has made a rich and creamy, very delicious clam sauce, full of umami flavours. Underneath the fish is local-style Stir-fried King offering additional savoury flavours and texture, and the two dill flowers on top is another source of fragrance.The seventh course features Lobster, with the chef using butter to cover the Canadian lobster tail and aged for three days, before grilled on lava stone to mimic a charcoal grill effect, with a touch of lemon juice and peel to freshen up. The sauce is made from dried sakura-ebi and kabocha, drizzled with a few drops of homemade chilli oil to give a hint of spiciness. On the side are oden daikon and oxalis to balance the palate. Very flavourful.There are three options on the eighth course, and we both have picked Pigeon. The Racan pigeon is roasted in yakitori style, with the breast filleted, together with the grilled viscera and thighs on skewers. The chef has used the bones of the pigeon to prepare a yakitori pigeon jus to match, and on the side are some raspberry and jam, giving acidity to balance the taste of the pigeon. Wonderfully delicious.The ninth course is a pleasantly presented Petit Gateau. The soft cream cheese mousse on top wraps the mixed berries jelly inside and sitting on top of a spongy red velvet cake, with a crunchy almond sable crust at the bottom. A honey tuille that looks like twigs, with some small flowers, serves as further decoration, reminding us of cherry blossoms. The dessert is appropriate in sweetness and highly enjoyable.The final course is Mignardise, showcasing a Passionfruit Chocolate, with the dark chocolate encasing some passionfruit puree. The acidity of the passionfruit gives a nice balance to the sweetness of the chocolate, and I would hope to have a cup of espresso together to maximize the overall experience. Consider the whole dining experience, this dinner is truly amazing and deserves a round of applause. The service is good, with the staff friendly and attentive. The chefs are all busy and cannot afford the time to chat with the customers but have explained each course when served. The bill on the night is $4,728 and very reasonable in my opinion. Highly satisfied by the quality and quantity of the food, and seeing all the actions close up, I look forward to returning and try out their signature roasted three yellow chickens next time. 繼續閱讀

趁 Restaurant Week 試吓 Bookmark 已久嘅 Ankôma ，餐廳空間不大，映入眼簾係開放式廚房同數個吧檯座位，工作人員帶咗我哋去露台位置，原來嗌 Dinner Tasting Menu先可以坐室內，好彩三月天氣都涼涼哋，夏天唔知點算 🤔 ⋄ Oyster ⋄ Zuwaigani⋄ Caviar Pasta⋄ Australia Wagyu M3 Sirloin Steak Frites⋄ Lobster Pasta with Pumpkin Sauce⋄ Vanilla Crumble⋄ French Toast開胃菜選用來自日本兵庫県嘅相生生蠔，蠔肉爽口鮮甜 🦪 本身會伴上 Mojito 沙冰，但本人對薄荷有生理性恐懼，改咗用檸檬汁都好味 🍋薄脆撻皮放入松葉蟹肉及蟹膏，加上 Basamic Vinegar 黑醋啫喱同昆布絲，味道平衡而豐富，展現日式食材同法式烹調手法嘅融合 🇯🇵🇫🇷魚子醬意粉賣相吸引，係所有人嚟必點嘅一道招牌菜，以冷麵形式呈現，幼細天使麵裹上白松露醬，搭配和風昆布醬汁香氣撲鼻，魚子醬份量十分滿足，紫蘇花點綴增添清新感 😋前菜頗有驚喜，但主菜就有少少平庸，和牛 Steak & Frites 粉紅色肉質幾腍，但係成條筋到，朋友同我都完全咬唔到。換咗一碟之後無咁韌，但熟度掌握得唔係太好，Medium 變咗 Medium-well ☹️龍蝦意粉太杰，南瓜汁變咗南瓜蓉食落勁漏 🎃 雖然份量細細但兩個人都食唔晒。兩款甜品都係比較基本，開心果 Gelato 加埋雲呢嗱 Crumble 幾香口 🍨聽聞三黃雞好正，但正價嘅話未必會再嚟啦，Fine Dine 定價之下，環境同服務都爭少少 🤏🏽📍 Ankôma尖沙咀赫德道2號金麟商業中心5樓 繼續閱讀

— 🫔Tuna Tartare | Seaweed 🥧 Ikura | Potato Salad Tartlet🐚 Oyster | Mojito Shaved Ice | Kiwi🐟 Saba | Green Apple Salad•🍝 Sturgeon Caviar Pasta | White Truffle Paste❤️🦀 Snow Crab Chawanmushi | Chicken Consomme❤️🦞 Grilled Butter Aged Lobster Tail | Sakura-ebi Kabocha Sauce•🦆 Roasted Racan Pigeon | Grilled Viscera and Thighs🐔 Roaster Three Yellow Chicken | Hokkaido Nanatsuboshi Rice❤️•🍰 Pistachio Tart | Pistachio Ice-cream—恭喜Chef拿了2025香港米芝蓮Young Chef Award🏅有幸較早前來一試dinner tasting menu 現在應該很難book了🥹各款Starter都很喜歡 很有新意的口感和味道招牌的Caviar Pasta超超超好味道! 😻非常generous的份量 這個combination好難吾好味😋烤三黃雞配雞飯大癲 ❤️風乾熟成後外皮又薄又脆 雞味亦很香濃Overall食物質素味道都execute得很好! 👍不同食材的組合 很有surprise很喜歡!🥰唯一覺得餐廳的格局只有Bar table同晚餐時後再分兩輪就有點太可惜🙃始終是fine dining的expectation希望第時餐廳expand到有table坐 或者坐得舒服點 沒有限制慢慢品嘗就好了😇 繼續閱讀

當日有group gathering，極度嘈吵！環境又侷促。俾fine dine價錢但環境如街市，失望、可笑。另外食物偏向過度調味(利申:本人都算鍾意重味道)，除咗salmon roe tart & chawanmushi 調味恰到好處同和諧之外。例如個龍蝦尾完全食唔到食材嘅味道，反而伴碟嘅蘿蔔仲有記憶點，個蠔得冰味同比kiwi味搶晒。成餐嘅感覺係畫蛇添足，為咗比客人嘅味蕾有特別啲嘅體驗而做多咗。就算撇除用餐體驗對唔住佢嘅價錢之外，埋單$4000可以有更加好嘅選擇。 繼續閱讀

如果香港要拍黑白大廚，我深信這間一定是最強的黑湯匙中之一，值得更多人去認識！Ankôma主打法日fusion, 主廚Chef Frankie擁有豐富的烹飪經驗，曾在米芝蓮二星級餐廳 Écriture工作。他們最新的秋季 10 道菜嚐味菜單（HK$1480 + 10%），每道菜都製作精美，味道和諧。令人難忘的2道開胃小吃：❧ 吞拿魚脆卷 👍🏻👍🏻吞拿魚他他被脆卷包住增加了口感❧ 三文魚籽撻 👍🏻👍🏻鹹香三文魚子配creamy馬鈴薯沙律❧ 生蠔 👍🏻👍🏻👍🏻甜美的兵庫縣生蠔配搭清新的Mojito冰，加粒粒鮮嫩的奇異果及清香薄荷油，非常開胃！❧ 酒醉縞海老 👍🏻👍🏻👍🏻酒醉縞海老的蝦身先以鮮味豐富的昆布、酒＆清酒醃製 VS香脆天婦羅蝦頭。是味道及口感層次豐富的一道菜。❧ 招牌魚子醬凍意大利粉 👍🏻👍🏻👍🏻意大利粉只用高湯煮，已非常umami! 再加了香氣四溢的白松露醬及放上滿滿的鱘魚魚子醬，非常奢華！❧ 茶碗蒸 👍🏻👍🏻秋天氣息滿滿的茶碗蒸，以山茶菇清雞湯來煮，配上鮮甜的雪蟹絲❧ 龍蝦 👍🏻👍🏻👍🏻加拿大龍蝦尾以牛油熟成2日，再用火山石烤，帶來微微煙薰香味，配上櫻花蝦醬、自製辣椒油和關東煮白蘿蔔。非常香濃惹味！❧ 招牌香烤本地三黃雞 👍🏻👍🏻👍🏻招牌香烤本地三黃雞，皮脆肉嫩，雞油香濃，超配三文魚籽北海道七星米飯及法國黃酒煮的醬汁❧ 抹茶柚子芝士蛋糕 👍🏻很帶層次感的甜品：海綿蛋糕、細滑的柚子慕斯和抹茶芝士及脆脆杏仁餅雖然這間知名度或許不及米🐷蓮那些，但質素水準有過之而不及！喜歡吃的朋友千萬不要錯過這黑湯匙餐廳！🏷️ 𝘚𝘶𝘪𝘵𝘢𝘣𝘭𝘦 𝘧𝘰𝘳 𝘥𝘢𝘵𝘪𝘯𝘨, 𝘤𝘦𝘭𝘦𝘣𝘳𝘢𝘵𝘪𝘰𝘯𝘴, 𝘧𝘰𝘰𝘥𝘪𝘦𝘴____________________#roamardtheworld_hk #roamardtheworld_food #roamardtheworld_finedining 繼續閱讀