TIRPSE

營業中

休息中

今日到訪吃四道菜午餐。店內裝潢摩登雅致，坐擁開揚維港景緻，氛圍格外愜意。 **布拉塔乳酪．蜜桃．無花果天婦羅．帕爾瑪火腿** 前菜風味清雅，現炸無花果天婦羅外衣酥脆透出天然果甜，蓬鬆不膩；佐以綿密布拉塔乳酪與鹹香帕爾瑪火腿，層次相得益彰。 **鵝肝．竹笙．味噌** 驚艷之作！豐腴鵝肝細膩如脂，幾近入口即化；焦糖鳳梨與腐衣的微酸巧妙平衡脂香，風味絕佳！ **法式油甘魚．香橙．蘑菇** 清蒸油甘魚肉質本味淡雅，但白葡萄酒醬汁鮮醇提味，佐以香橙薄片與菌菇，成就一道清爽的夏日料理。 **炭烤伊比利亞豬肉．阿爾卑斯山蒜泥．蜜糖豆** 因選用豬肉，我們選擇八成熟度。慢煮工藝鎖住肉質柔嫩，濃郁蒜泥醬激發脂香，整體風味飽滿。搭配的馬可尼芝士通心粉奶香濃郁，熱騰上桌更顯滋味。 **帕芙洛娃蛋糕．芭樂．香草** 經典帕芙洛娃甜點令人傾心！蛋白霜如雲朵般空氣感十足，每口都迸發漿果鮮爽與塔皮的酸甜交響。 咖啡口感順滑，咖啡甘香醇厚。**大黃根塔．荔枝** 塔皮硬度稍高，切分時略顯費力，內餡質地亦偏厚實。整體屬中規中矩的塔類甜點，尚可接受。- 繼續閱讀

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. 繼續閱讀

$548 2位afternoon tea set，份量極少之餘，每件食物超細件，味道普通，食完唔夠一成飽。平時出邊食tea set，慢慢食，最後都會食到濟濟地，但今次我哋一行2人，由上菜起唔夠15分鐘已經埋得單，如果想食tea set的話千祈唔好試。加上有一位戴眼鏡好瘦嘅waiter服務態度好惡，其他waiter都好正常。如果係其他餐廳都冇乜嘢，但係米芝蓮一星係咁嘅服務，真係不能夠接受。唯一可取嘅就係有個靚靚嘅落地大玻璃望住海景。 繼續閱讀

來吃過好幾次，出品發揮真的穩，這次繼續刷新味蕾記憶，今天嘗了母親節套餐這道洋蔥湯太特別了有被驚豔到，洋蔥的味道一點也不重，更突出的是檸檬百里香的味道。松葉蟹肉•甜菜頭卷•魚子醬的組合很驚喜，松葉蟹肉甘美裹入甜菜卷，魚子醬鹹香點綴，口感豐富。主食我選擇炭燒伊比利亞黑毛豬配高山蒜泥，媽媽則選了炭燒A4日本和牛，黑毛豬肉質Q彈，搭配高山蒜泥超對味！A4和牛油脂分佈超均勻，炭香逼出濃郁肉香～回味無窮甜點走清爽路線，蛋白霜蛋糕像棉花糖裹著酸甜芭樂，酸甜平衡剛剛好，愛了愛了 味道還是一如既往的好吃，這次帶上鮮花在這打卡的照片也很出片！ 繼續閱讀

由於呢餐飯嘅體驗實在好，同埋Service都非常滿意，有感而發，而家經濟咁差，留港消費支持，母親節，我哋一家揀咗去TIRPSE慶祝，位於尖沙咀K11 MUSEA嘅呢間米芝蓮餐廳，主打精緻法式料理，裝潢摩登中帶點藝術感，坐喺落地玻璃窗前望住維港靚景食飯，又係真幾有feel嘅餐前小食已經好有驚喜，海膽配米餅香脆鮮甜，正式頭盤紅菜頭包住咗松葉蟹柳，面頭有魚子醬，點綴金箔。口感都幾多層次。鵝肝係當晚我最鍾意嘅其中一道，用煎封方式處理，表面香脆微焦，裡面保持住細滑嘅質感，食落香氣濃郁，配埋淡淡嘅泡沫醬汁同焦糖南瓜，味道平衡得啱啱好，冇一般鵝肝嘅膩感。主菜方面我升級咗去日本A4和牛，餐廳選用係脂肪分佈均勻嘅部位，每塊都係完美medium rare，切開見到粉嫩肉色，肉汁鎖得好實，油香撲鼻但唔會過膩，配埋野菌、香草醬汁同滑滑薯蓉，真係每一啖都好享受。環境同服務水準都非常高，啱晒慶祝特別日子。最後全家一齊影張相，畫面開心又滿足，呢晚唔單止係一餐飯，更加係一份好珍貴嘅家庭回憶。 繼續閱讀