60
8
3
港鐵上環站 E2 出口, 步行約4分鐘 繼續閱讀
電話號碼
27118639
開飯介紹
餐廳樓高兩層,29樓為酒廊,供應各款特色雞尾酒及小吃。而30樓為餐廳,主要供應融入亞洲特色的新派法國菜。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2017-19), 亞洲50最佳餐廳 (2019)
附加資料
29/F 設有室外座位,30/F 不設室外座位
營業時間
今日營業
18:45 - 00:00
星期一至六
18:45 - 00:00
星期日
全日休息
*29/F (酒廊) 星期一至四: 17:00-01:00 星期五至六: 17:00-02:00 星期日: 休息
付款方式
Visa Master 現金 AE
其他資料
酒精飲品
自帶酒水 詳細介紹
切餅費 詳細介紹
VIP房
電話訂座 詳細介紹
加一服務費
室外座位
食評 (84)
等級4 2019-04-25
6946 瀏覽
Who said fine dining is just for special occasion? Nothing to celebrate just wanna reward myself with a delectable treat ☺️ From food to service, to the ambience of the restaurant, were of high standard. Well deserved asia’s best 50 restaurant with gastronomic ‘east meets west’ cuisine. A stylish open kitchen and bar seating, cozy and chill, also get customers closer to the cooking scene. Quite overwhelmed by the busy open kitchen with chefs outnumbered customers 😂 Started with various bite sized snacks including a smoky soft boiled quail egg, elegant caviar and cheese, a sophisticated play on deep fried squid with salt and pepper, and a fun display referencing a classic Cantonese song (they even attached a music box to the plate!) A playful and tasty start to the meal. Following the snacks are 8 courses of extravaganza with Chinese twist. The first course brought together my absolute favorites - langoustine and sea urchin, topped with smoked cauliflower cream and Sichuan lemon zest that brought an unexpectedly lemongrass aroma. Next was a flavor bomb and a modern take on a Sichuan signature dish - sour and spicy fish with fermented cabbages. Sichuan flavor definitely came through with the right balance of acidity and spiciness. My favorite dish of the night was hands down the roasted sea cucumber - very Chinese style dish but cooked with finesse complemented by a rich and creamy female crab sauce. The truffle fried dough was such a clever touch that truly embraced the chinese and western fusion theme. I was immediately captivated by the egg and daikon dish with an extra creamy Japanese egg yolk on top of a crispy fried daikon, dressed with an rich and intense daikon sauce. The main course, pigeon was perfectly cooked to medium rare and chargrilled pigeon leg was a funky addition to the dish. The honey glazed peach complemented well with the gamey flavor.A creative and well executed rendition of Cantonese ‘char siu’ (bbq pork) rice. Cooking short rib in bbq sauce deliberately mirroring the traditional cantonese bbq pork (char siu). The beef was cooked to perfection, super tender, and successfully recreated char siu flavor. While fried rice with xo sauce is an ordinary chinese dish, they managed to put a brilliant twist to it by replacing white rice with sushi rice, adding much texture and chewiness.Two desserts, first with an incredibly refreshing celebration of chinese celery with a celery ice cream paired with coconut foam and green apple. Then came the indulgent one with custard cream and flaky puff pastry paired with sea salt ice cream and milk crisp. Such a genius flavor combination. The sweets didn’t end here, we get a selection of fresh strawberries from Japan (not strawberry fans though 🤭) and petit four presented in a layered gift ball. Even the petit four embraced the fusion theme with asian flavors incorporated in french desserts, tofu pudding choux puff and salted duck egg madeleine.·Very impressed by the innovative, modern yet playful expression of chinese and french cooking. Shout out to the Cantonese cuisine reference made in the meal, bringing our awesome flavors to the international stage. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2019-10-08
0 瀏覽
一講起呢度大部份人都係諗到食嘢,我今次過嚟反而係試佢嘅cocktail.首先不得不提,佢嘅酒吧係由香港調酒界第一人Antonio主理,基本品質有保證。坐係吧頭同店員講左我大概嘅要求 - 偏酸甜 - 佢就整咗呢杯俾我。賣相超級有驚喜,都係果句:手機食先嘅世代,呢樣野好重要!味道方面就冇乜特別驚喜,不過不失甘,基本平衡都做得好足,但係就爭左最後一個Click。如果要試Antonio佢嘅創意,都係建議返去Quinary 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級1 2019-09-11
533 瀏覽
First comment on Openrice...never bother to write comments on restaurants but the experience in VEA last week really triggered me to do so...Went there for anniversary dinner with our daughter and we deliberately checked with the restaurant if they allow kid when making reservation. However, upon arrival, the manager immediately told us that there is a child policy not to allow any children below 8. We were eventually arranged a sofa area and we have been trying to keep our daughter to be as quiet as possible. Occasionally she walked out to the public area accompanied by my husband but was asked by the manager to go to the back door area. We sent our feedback to the group and found that they have recently changed their child policy and they argue that they did this because of other guests..what a great customer service?! We are not expecting fine dining restaurant to be kids-friendly. If we were told we cannot bring kids, we would definitely not bring our daughter with us. However, since she was already there and she was a guest of the restaurant too! Being asked to go to the back door is definitely not acceptable. Honestly the restaurant itself is very crowded and you could listen to other table’s conversation clearly as well. I doubt if this is a good environment for fine dining. About the food, have seen a lot of nice photos and comments of the food and restaurant plus looking at the price tag,i have high expectation on this dining experience. However, overall its not very impressive. May be they have changed the menu recently so the food doenst look as nice as before. There are many dishes but the ingredients are not those very expensive one. Sea cucumber is probably the best dish of the night (i heard its their signature dish) and the rest are fair. There are different presentations for each dish and the portion is not big. Overall, i dont think it worths so much for this kind of service, food and environment. You can get better food and service in Michelin star restaurants in hotel with this price. Will not go back again and do not recommend (which i dont think they care anyway....) 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2019-08-28
341 瀏覽
Every dish is so intricate, delicate & delicious, no words can describe the passion, creativity & skill involved. Be prepared with an empty stomach & 4 hr dinner time. It is fusion modern asian but ingredients are from all different countries in Asia Pacific, it could be shaving burnt bread on tomato or old time Chin plum desert to make the sorbet. It is an amazing experience 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2019-06-10
2911 瀏覽
這餐廳我訂了很多次都沒有位,因為坐位根本不多,以日式廚師發板坐吧枱的模式,係我今年生日的日子終於成功訂到了!他們製作食物的心思可真不少,一來就是有林子祥天天須要你伴奏箸的鹹魚白菜做頭盆,法式的presentation ,中式口味,每一道菜都極盡創意,有一道糖心鮑魚,聽落so boring,事實上廚師烹製方式特別和味道可口,是別處從沒見過的,完全創新,兼味道配搭非常合適,除了有一兩道菜我地稍嫌鹹了些,實在不能不讚嘆廚師的心思和技巧!最後,我沒有特別通知他們我當天生日,但埋單後,他們請我們留步,呈上蛋糕為我唱歌慶祝生辰,更為我們拍即影即有相片,原來他們無意中聽到我們的對話得知我生日而馬上安排,實在太窩心了,好感動,可謂盡興而歸,多謝晒,讓我有一頓美好的生日飯! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)