WHISK

營業中

休息中

-𝙒𝙃𝙄𝙎𝙆 🥂𝐂𝐫𝐚𝐟𝐭 𝐨𝐧 𝐭𝐡𝐞 𝐭𝐚𝐛𝐥𝐞 🖌️朝聖尖沙咀美麗華酒店既米芝蓮推介法日菜新任主廚 William Lau 曾於米芝蓮二星餐廳 Arbor + 以法國菜聞名既Pierre 同Amber 任職擅長利用現代法式烹調技同時令日本食材創做出變化多端既新法日晚宴 帶黎不一樣既用餐體驗~✨ Finesse - 10 Course ($1288/pp)🌼 Fleur d'Or前菜賣相相當精緻 鋪有金箔既花花撻當中係加入左味噌蛋黃 釀係鵪鶉蛋 食落有柚子皮既清香 牛油撻薄脆香口 一小口既蛋撻但食落都幾多層次🍞 Bread 配有原味牛油 + 紅酒雜莓做既牛油去點個人都幾中意紅酒牛油 好有果香 而個包都好好味 好鬆軟 會有陣煙燻味🦀 King Crab 同樣係開胃小食 用左法式泡芙做法釀有滿滿既阿拉斯加長腳蟹肉調味方面用左酸酸鹹鹹既風乾蕃茄+ Tomato mayonnaise + 味噌 加上蟹肉既鮮甜 味道豐富 要慢慢感受~🦪 Gillardeau Oyster 選用左黎自法國生蠔 肉質肥美結實而呈彈性脆口 蠔味細膩有層次 香甜且帶淡淡的榛果香加入青瓜 海帶 牛油果 日本青檸 - 酢橘個人幾中意酢橘既清香 食落好清新creamy!🦞 Petrossian Daurenki Caviar呢個不得了! 用上足足有15g 既法國魚子醬底下有滿滿既冰島小龍蝦 + 法國藍蝦食落真係好嫰滑又勁鮮甜!! 加埋海葡萄 同魚子醬 好爽脆 口感層次豐富 另外伴有魚清湯 係法式凍湯既做法蒸出魚既鮮味成個組合一齊食真係鮮味滿滿 鹹鮮味突出!! 🦪 Razor Clam看似簡簡單單既蟶子 食落都一D唔簡單肉質好新鮮爽甜 帶有煙燻香氣切成粒狀既茗荷 煎茄子係底下 撈埋一齊食食落非常有口感 意外地好夾 好好味🐟 Ocean Trout香煎鱒魚 煎至半生熟 火侯控制得剛剛好伴有青椒 柚子 菠菜蓉壓成既葉 再加入香檳忌廉白湯 香濃鮮美🦞Lobster 選用左波士頓龍蝦 肉質煮至半生熟鮮甜嫰爽 配上柑橘油 炭燒煙燻海草醬令龍蝦既鮮味大大提昇 而整道菜既highlight 就係蟹鉗上有西柚同橙既切片 食落微酸 為整道菜解膩 好好味！🍋Sea BuckthornRefreshment - 沙棘果雪葩 酸酸甜甜 清清口腔🥩Barbary Duck用上黎自法國中部熟成 24 hours 既鴨腿配搭馬達加斯加辣椒醬 + 玫瑰花醬 生熟度處理得恰到好處 軟熟得黎有咬口 肉味香濃 唔怕羶🥩Signature French Pigeon + 乳鴿胸 煎到好薄脆 冇羶味肉質好粉嫰 非常軟腍 唔洗點咬已經鬆開中意呢個係配搭山椒粉 香口惹味 ~+ 乳鴿肝 肉質口感比想象中更為爽口彈牙配搭海帶醬 + 陳年黑醋 + 烤莓 較為鹹鮮酸香🍍Tropical Sunburst蘋果雪葩配菠蘿粒 伴有柚子忌廉非常清新解膩 完全唔怕酸 特別中意個蘋果雪葩 真係好香甜~🍵Hojicha焙茶撻上有麻糬蕨餅 中間有焙茶慕絲再配有焙茶煙燻雪糕 作為焙茶愛好者表示非常滿意!! 😍🍫Petit Four最尾會有2粒極為濃郁既朱古力作結。 繼續閱讀

已經是三刷這家餐廳了❤️之前吃過𝐝𝐢𝐧𝐧𝐞𝐫和𝐥𝐮𝐧𝐜𝐡！這次一於趁友人生日𝐛𝐨𝐨𝐤了他們家的𝐛𝐫𝐮𝐧𝐜𝐡(小插曲之原以為𝐨𝐧𝐥𝐢𝐧𝐞 𝐟𝐮𝐥𝐥 𝐛𝐨𝐨𝐤𝐢𝐧𝐠還好皇天不負有心人，𝐞𝐦𝐚𝐢𝐥 𝐬𝐞𝐧𝐝 𝐫𝐞𝐪𝐮𝐞𝐬𝐭給酒店成功)𝐖𝐇𝐈𝐒𝐊一如以往完美演繹別具一格的日本食材，以創新無比的方式烹調～色香味俱全！必須回頭！——— ✤ 𝐁𝐑𝐔𝐍𝐂𝐇｜ $𝟓𝟔𝟖 𝙥𝙚𝙧 𝙝𝙚𝙖𝙙𝟖道菜𝐛𝐚𝐬𝐢𝐜 𝐛𝐫𝐮𝐧𝐜𝐡相當豐富，貪心的你還可以𝐭𝐨𝐩 𝐮𝐩不少更優質食材和𝐟𝐫𝐞𝐞-𝐟𝐥𝐨𝐰生蠔🦪-✰ 𝐒𝐌𝐎𝐊𝐄𝐃 𝐄𝐄𝐋富士蘋果搭配𝐜𝐢𝐝𝐞𝐫，味道酸甜打開舌蕾之選🍎-✰ 𝐌𝐔𝐒𝐇𝐑𝐎𝐎𝐌一小口的蘑菇居然可以如此濃郁🍄✰ 𝐎𝐩𝐭𝐢𝐨𝐧 𝟏: 𝐀𝐌𝐁𝐄𝐑𝐉𝐀𝐂𝐊鰤魚𝐬𝐚𝐬𝐡𝐢𝐦𝐢用上紫薯調味，感受到迷人的爽脆，並嚐到清爽的甜味🐟✰ 𝐎𝐩𝐭𝐢𝐨𝐧𝟐: 𝐅𝐎𝐈𝐄 𝐆𝐑𝐀𝐒｜+$𝟗𝟖網燒過的鵝肝外皮焦香味酥脆，內裏軟嫩𝐣𝐮𝐢𝐜𝐲！搭配鵪鶉蛋溫泉蛋的流心蛋黃簡直無瑕可擊🦢✰ 𝐋𝐎𝐁𝐒𝐓𝐄𝐑以碳燒方法烹調龍蝦一入口便是煙燻焦香，細味下則刺身級𝐟𝐞𝐞𝐥般的絲絲龍蝦肉🦞肉質彈牙無比，燒烤醬與龍蝦精華熬製而成的𝐬𝐚𝐮𝐜𝐞雙融合，更能把鮮味調出🦞✰ 𝐏𝐔𝐍𝐓𝐀𝐋𝐄𝐓𝐓𝐄𝐏𝐮𝐧𝐭𝐚𝐥𝐞𝐭𝐭𝐞是米形的義大利麵，口感介乎於米粒與麵條之間，特式是很能吸收醬汁，宛如𝐫𝐢𝐬𝐨𝐭𝐭𝐨🍚醬汁用上濃郁無比的番茄肉醬和蔬菜、並加上鮮味小貝柱，酸甜滋味實在好味😋-✰ 𝐎𝐩𝐭𝐢𝐨𝐧 𝟏: 𝐒𝐀𝐊𝐀𝐍𝐀不得不讚個𝐬𝐚𝐮𝐜𝐞真的是好厲害👍🏻濃郁魚白湯入面加入熬煮過的蔬菜，完美調出魚的無敵鮮味，側邊焦香酥脆的魚皮依舊保持𝐜𝐫𝐢𝐬𝐩𝐲口感🐟✰ 𝐎𝐩𝐭𝐢𝐨𝐧 𝟐: 𝐖𝐀𝐆𝐘𝐔 𝐑𝐈𝐁𝐄𝐘𝐄｜+$𝟐𝟑𝟖𝐌𝐚𝐢𝐧必須要昇級至滿佈雪花紋的和牛🐂入口即融無比濃郁，兩大塊的份量更令人大快朵頤！配菜方面是自家製特大粗條薯條🍟，薯味濃郁～黑椒燒肉汁瞬間提升鮮味🥩✰ 𝐇𝐈𝐁𝐈𝐊𝐈朱古力𝐜𝐫𝐞𝐚𝐦 𝐝𝐞𝐬𝐬𝐞𝐫𝐭為今天畫上完美的句號🥰✤ 𝐀𝐋𝐋-𝐘𝐎𝐔-𝐂𝐀𝐍-𝐄𝐀𝐓 𝐎𝐔𝐒𝐓𝐄𝐑𝐒｜+$𝟏𝟔𝟖 𝙥𝙚𝙧 𝙝𝙚𝙖𝙙用上𝐄𝐮𝐭𝐫𝐨𝐩𝐞的生蠔，蠔肉尚算飽滿，但𝐬𝐢𝐳𝐞偏小儲，海水味過於濃郁，還是不推薦大家𝐭𝐨𝐩-𝐮𝐩要𝐟𝐫𝐞𝐞 𝐟𝐥𝐨𝐰🥹 繼續閱讀

Mira E-shop recently has a summer promotion and you can enjoy their 6 course menu at a discounted price.Although I never got to try their Fleur de Caviar in the past, I am so glad to try their Fleur d'Or.  It was so impressive to see how they turned the egg and egg yolk to this beautiful flower like dish.Their bread and butter is impressive as usual. Their seasonal butter this time is seasoned with raspberry, red wine and vinegar. It was again so good and so suitable for the hot summer.The light flavors of the amberjack matched well with the stronger caviar. The sakana was cooked perfectly leaving it succulent and juicy with a hint of citrus on the top. What I appreciated it more was how they poured the bouillabaisse. Instead of pouring it all at once, it was poured delicately on both sides of the dish to ensure it wont spill and ruin the aesthetics of the dish. The bouillabaisse was really rich and I pretty much cleared it all.This dish allows you to try their lamb brisket and saddle at the same time. The saddle was as tender as the brisket. You can have the saddle with or without the curry and it still tasted great.This tarty dessert definitely is more suitable for the hot summer period but the complexity of the next dessert made me  love it more.Besides the hojicha, mochi in side the tartlet gave the tart different textures making it fun to have. The smoked ice cream definitely further highlighted the hojicha flavors.Cannot wait for their new menu. 繼續閱讀

This French-Japanese restaurant is located on 5/F The Mira Hong Kong, at the heart of TST. Under Chef William Lau, the menu is designed to feature seasonal Japanese ingredients and prepared using French cooking techniques. With a high ceiling, soft lighting and plush carpet, the atmosphere is welcoming. The window side looks out to the terrace of the hotel but are not particularly interesting. We are seated at the other side, with the table spacious and the sofa seating quite comfortable.Ordering the 10-Course Dinner Menu ($1,288), I also opted for wine pairing ($680). The first course is Kabu et Fleur de Caviar. Featuring kabu, or Japanese turnip, the chef creates the flower petals using the turnip as well as spinach puree and potato crisp, with the caviar on top. The tartlet underneath contains some minced French Obsiblue prawn together with fermented kabu leaf. The savoury of the caviar, the delicate taste and crisp texture of the turnip, the sweetness from the blue prawn, and the umami of the fermented turnip leaf is a great harmony of flavours. An impressive starter. The wine paired was Duval-Leroy Fleur de Champagne Brut 1er Cru NV. The second course was Gillardeau Oyster. On the other side of the oyster shell the chef had prepared a pudding using oyster jus and milk, with golden beetroot puree on top. Serve as a palate cleanser before eating the lightly grilled oyster, which has added diced Japanese blood orange and golden beetroot for a bit of acidity and condiment, the oyster had a rich taste, cooked just perfectly to give a nice texture on the bite. Another great starter. The third course featured Hamachi. The Japanese yellowtail sashimi were beautifully seasoned with homemade smoked soy sauce and some tosa buntan shavings, supplemented with petits pois, braised small peas. The chef had prepared a taiyaki crust to hold the yellowtail. The two condiments on the side include a white vinegar sauce, and some caviar. A fun and delicious dish, another example of the creativity of the chef and his team. The wine paired was Comet Char Spacewatch Junmai Ginjo.The fourth course highlighted Hokkaido Scallop. The large scallop is wrapped as ravioli and then cut in half, cooked perfectly with nice softness. Served with some delicious bamboo shoot slices that had been grilled, on ago dashi made from flying fish, with a touch of smoked fish bone oil to further give flavours to the dish. An amazing integration of Japanese cuisine with western cooking, the profound umami was memorable. The fifth course featured Razor Clam. The dish was a small rice-shaped pasta in spinach sauce, with the razor clams cut into small pieces, similar in size as the pasta, mixing with an abundance of banno-negi, or Japanese long green onion, with also stracciatella, the inside of the burrata cheese, to add flavours and texture. The pasta was very good, with al dente chewiness. The flavours of the green onion and spinach sauce were also complementary. The sixth course was Sakana, with the ocean trout being seeped in oil before charcoal-grilling, the flesh very soft and beautifully seasoned. Together with white asparagus, there were also some flying fish roes as condiments. The sauce was made from white kombu and fish stock with some yuzu kosho to add to the flavours. Robust in taste. The wine paired was Domaine Fouassier Sancerre Les Romains 2019.The seventh course was a real specialty. Featuring Lobster, Chef William Lau personally came to our table to grill the lobster on charcoal, in traditional yakitori style. A friendly and humble person, we conversed happily with the chef while he meticulously grilled the lobster to perfection, brushing with homemade koji butter in the process. Finally adding the smoked nori sauce on top, the wonderful sweetness of the lobster, and the impeccable texture of the meat, was truly exceptional. The wine paired was Valentin Zusslin Gewurztraminer Bollenberg 2019.There were three choices for the main course, and we have both opted for the French Pigeon ($168 additional each). The pigeon breast was slow-cooked, then caramelized and grilled to the pinkish medium rare, juicy and flavourful, with a gorgeous pigeon jus to accompany. The barbeque leg was stuffed with black truffle, with kombu sauce and roasted blackberries as condiments, together with a Japanese red cabbage puree. Another great dish in terms of flavours and presentation. The wine paired was Domaine Mongeard-Mugneret Malbec Cuvee M 2019.The ninth course was Sakura, featuring ice-cream made from the prized Japanese strawberry, with a layer of rhubarb jam to give a bit of sourness to balance the sweetness. The large strawberry on top, decorated with some small edible flowers, further increase the visual appeal. A refreshing first dessert. The wine paired was Kuroushi Shitate Yuzushu.The tenth course highlighted Hojicha. With the fluffy hojicha sponge cake on a tartlet, sandwiched with Japanese yokan. Surrounding the hojicha sponge cake were some warabi mochi, which provided a q-bite and contrast in texture. On the side was a smoked vanilla ice cream, nice in taste and not too sweet, and combining the two actually created an interesting experience.The Petit Four was Homemade Almond Cake with Chocolate Mousse. A very rewarding and great finale to a fantastic meal. We also ordered a cup of coffee which was complimentary from the restaurant. Service was good, with the staff friendly and courteous. The bill on the night was $3,233 after a 20% hotel guest discount, and in my opinion was very good value for money. Chef William Lau had mentioned that they would frequently change their menu, and I look forward to returning again to try their new creations very soon. 繼續閱讀

重點這個不是 omakase 或 wine pair dinner....菜色是自己選擇,, 清酒也是自己選的.....  但這個餐廳大部份食物也可口.  (只有一個鴨的主菜差一些),  環境和服務也一流.  這個promotion dinner 可以說價錢很值.這是OSA promotion dinner.特別的地方是每晚有一卓清酒 (10多支吧), 但每款只有一支, 訂了這個晚餐的可以選其中一支清酒.(先到先得, 和只有凍飲).  是晚大約有6,7台跟我們一樣order了 promotion dinner 吧. 繼續閱讀