珀翠餐廳

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❝二訪的米芝蓮一星法國菜⭐️🇫🇷最好食的紅蝦～開心果疏乎厘🤤❞前排媽媽生日同屋企人一齊再訪 @islandshangrila 頂層既米芝蓮一星法國菜 @restaurant_petrus 同樣都係weekend lunch黎(因為lunch真係抵食好多!)😚依然咁滿意😋🙂‍↕️今期menu好岩我口味😍基本上三個course都好中意!Starter今次豪氣啲揀左+$388既𝙎𝙞𝙜𝙣𝙖𝙩𝙪𝙧𝙚 𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡 𝘾𝙖𝙧𝙖𝙗𝙞𝙣𝙚𝙧𝙤 𝙋𝙧𝙖𝙬𝙣 簡直係人生top 1紅蝦🤭肉質爽嫩 蝦頭勁多香濃嘅蝦膏🤤將下蝦膏擠落sourdough多士片食一流! Main揀左𝘽𝙚𝙚𝙛 𝙍𝙤𝙨𝙨𝙞𝙣𝙞厚厚既Beef Tournedos五成熟 軟腍既肉感 夾住一塊肥美鵝肝 配上黑松露醬汁 perfect combo!😍甜品見到𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 𝙎𝙤𝙪𝙛𝙛𝙡𝙚 𝙬𝙞𝙩𝙝 𝙋𝙞𝙨𝙩𝙖𝙘𝙝𝙞𝙤 𝙄𝙘𝙚 𝘾𝙧𝙚𝙖𝙢毫無懸念一定揀佢💚🥰店員會將開心果雪糕塞入去朱古力味嘅疏乎厘入邊（有片!)疏乎厘輕盈濕潤fluffy朱古力味香濃😍開心果雪糕凍冰冰 食落有冰火交融嘅感覺😌最底仲有濃濃既開心果praline! 係我食過最好食嘅疏乎厘🥹💗開頭既Amuse Bouche都好有心思 有個好可愛既野菜waffle 上面真係壓左d蘿蔔仔/洋蔥仔片😳😍麵包又係3款任揀 鹽牛油同松露牛油都好香🥰生日送既蛋糕係黑膠唱片咁既樣💿(朱古力味但唔好食haha🫣)今次Petit Four係太甜既糖餅類就唔係好啱我口味～🍴𝐖𝐞𝐞𝐤𝐞𝐧𝐝 𝐋𝐮𝐧𝐜𝐡 𝐌𝐞𝐧𝐮 $588 (2-course) / $788 (3-course) (4.5/5)▪️𝙎𝙞𝙜𝙣𝙖𝙩𝙪𝙧𝙚 𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡 𝘾𝙖𝙧𝙖𝙗𝙞𝙣𝙚𝙧𝙤 𝙋𝙧𝙖𝙬𝙣 +$388 ▪️𝘽𝙚𝙚𝙛 𝙍𝙤𝙨𝙨𝙞𝙣𝙞▪️𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 𝙎𝙤𝙪𝙛𝙛𝙡𝙚 𝙬𝙞𝙩𝙝 𝙋𝙞𝙨𝙩𝙖𝙘𝙝𝙞𝙤 𝙄𝙘𝙚 𝘾𝙧𝙚𝙖𝙢꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍珀翠餐廳金鐘金鐘道88號太古廣場港島香格里拉56樓🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_金鐘🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_西式 #joys_法國菜 #joys_finedine 繼續閱讀

To celebrate CNY, we have decided to go to a Michelin-starred restaurant, and since our last visit to Restaurant Petrus was already back in 2020, today we come again to Island Shangri-La to experience the French cuisine, under the helm of Executive Chef Uwe Opocensky.Located on Level 56, the décor has not changed, with lush carpet, high ceiling with crystal chandelier and murals, and traditional European royal setting offering a posh dining ambience, with also the amazing harbour view looking out from the large windows.I have decided to take the 8-course menu ($2,988) while my wife has the 6-course version ($2,288). After starting with a glass of Krug Grande Cuvee ($560) as aperitif, I have the Domaine Jean-Louis Chave Hermitage Blanc 2015 ($4,000) for the night. A fantastic wine without a huge mark-up.The Amuse Bouche is a Tuile made from dried vegetable including baby carrot and onion, made to a wafer-thin crisp that is paired with a tartar dipping sauce. The other snack is Smoked Salmon Tartlet, with the salmon tartare adding a bit of caviar on top. A nice start.The first course features Oyster, from the famous French producer Ostra Regal, with rich, buttery flavours and delicate texture. The chef has thoughtfully cut into pieces to facilitate eating. It is added with cucumber oil, buttermilk, and a puree with hints of sweet and spice. Refreshing.The second course is Foie Gras, presented in a great way. From the famous producer George Bruck in Alsace, the foie gras are stuffed inside a wine-poached pear and sliced, so it fully recreates the pear in shape, with some pear powder on the side. There are also brioche toasts provided to allow us to spread the foie gras on top to consume. Delicious.For the third course we both select Red Prawn ($388 supplement). Signature of the restaurant, the carabinero is large in size and grilled perfectly. The meat is sweet, paired with homemade garum for touch of savoury. The sourdough on the side is thoughtfully arranged to soak up the essence in the prawn head. Phenomenal.The fourth course features King Crab from Norway. Underneath the delicious and meaty king crab leg is some Japanese-style steamed egg, or chawanmushi, at the bottom. The yuzu kosho helps to provide seasoning, and the dish finishes with a crustacean sauce that enhances the flavours of the delicate crab meat. Delicious.The fifth course is Turbot from France. The fish fillet is pan-seared beautifully, with the surface slightly crisp while the flesh still remains moist and tender. On the side is a piece of celeriac providing contrast in texture, while the horseradish puree to give a bit of spiciness. The dish finishes with a fish sauce infused with oyster to give a wealth of seafood flavours. Delicious.For the sixth course we have both chosen Beef Calotte. The beef comes from a famous family farm called Brandt in Southern California, with the cut being lean but also soft. Nicely grilled, it is added with some shaved truffle to give a slight earthy note, along with a truffle beef jus. On the side is tarte tatin made from onion and pulled beef cheek with some cheese sauce, plus an onion puree. Another phenomenal dish with great taste and flavours.The seventh course features Donabe Rice. The Hokkaido Koshihikari rice is cooked in the earthen pot with chicken broth, with a perfect texture, neither too hard nor too soft. With some finely chopped spring onion to give fragrance, supplemented with the earthy note of truffle on top. There are also some grilled cauliflowers on the side which adds sweetness to the rice. Delicious.The eighth and last course is Souffle, and the interesting twist is that the main ingredient is actually potato. Added to the fluffy souffle is a potato vanilla ice-cream, and then the staff shaves a generous amount of black truffle on top, to give the earthy tone to the dessert. Delicious.The Petits Fours includes Orange Chocolate Peel, Chocolate Truffle, Madeleine to go with cream or mandarin jam, and Elderflower Jelly. All nice treats and adjusted to the local palate so not too sweet. A satisfying conclusion to the wonderful meal, especially over a cup of nice espresso.Service is very good, with the staff attentive and friendly. The bill on the night is $11,878 but mainly it is driven by the bottle of wine I ordered. Considering quality of food and the whole dining experience, this remains one of my top picks of local French restaurants, especially if you like wine. 繼續閱讀

Finally some free time for lunch following eventual closing of prolonged project. First on the list: chef Uwe, whom I’m a fan of. Mmmm: Sommelier's Selection Wine Pairing 2 Glasses for $320- not bad. Decided to go for a glass of old vintage Burgundy red instead. 3 sets to choose from: -3 courses ($788 pp), -4 courses ($888 pp) or -5 courses ($1,208 pp).Here’s what we had.Bread basket. Particularly loved the honeycomb butter, which managed to elevate the bread to being an essential part of the meal.Snacks: -Wafer roll with Cheese filling-crackers served with Vegetable tartar Appetizer:Japanese Scallop paired with earthy creamy Chervil Root (歐芹根) and refreshing Yuzu, served with Buttermilk sauce and topped with hazelnut.(Supplement of $488) Red Prawn Carabinero- pure decadence: impeccably cooked, its natural sweetness intensified by the umami richness of fermented fish sauce. A slice of perfectly toasted Sourdough to mop up every last drop of the luxurious prawn essence.Paired with Broccolini, Three Yellow Chicken aged for a few days; tender and flavorful with Chicken jus oozing onto the earthy comfort of the perfectly cooked donabe rice. A refined take on a hearty classic indeed. Transforming a classic into something special: Boston Lobster in Lobster bisque sauce topped with Mushroom slices, served alongside a flaky buttery Croissant stuffed with lobster filling. Regrettably, lobster was a tad overcooked.Chocolate Tart infused with Tonka Bean topped with creamy hazelnut and Ice cream. The tart’s crisp shell was spot on.Thoughtfully curated Artisanal Cheese selection with Jam and Honeycomb.To end:-Almond nougat -Chocolate truffle-Amaretti (almond cookies)In summary: each dish was carefully composed, showcasing a mastery of technique and deep appreciation for premium ingredients. The quality of execution, thoughtful pairings and attentive service created a meal that lingered in the memory long after the last bite. 繼續閱讀

.One of the best Christmas dinner 1. Antilope 1858 Oyster:Refreshing with a subtle zing from champagne granite.2. Foie Gras (first dish):Luxurious, enhanced by sweet fig and crunchy hazelnut.3. Yellow Chanterelles:Earthy, richly complemented by foie gras and pork fat.4. French Banana Shallot:Intriguingly sweet, with balsamic and truffle depth.5. Red Prawn:Smoky and complex, highlighted by sourdough's crunch.6. Atlantic Turboterfectly cooked, paired wonderfully with sprouts and wine.7.Brandt Beef Calotte:Tender beef, balanced with earthy mushroom and sweet chestnut.8. Winter Wonderland:A delightful festive treat, merging chocolate with gingerbread spice. 繼續閱讀

完全不值得花錢和時間的米芝連餐廳，食物方面沒有特別，服務不像五星級酒店餐廳，紅酒清杯都沒有侍應倒紅酒，晚餐前親自致電和WhatsApp 要求寫祝賀語句，上甜品前再提一次，侍應說沒有收到任何通知，再三要求甜品上寫上祝福語，甜品送到時，竟然沒有寫上祝福語牌，侍應說等陣再有一份甜品寫上祝福語，最後他們只是在三個Madeleine 寫上祝福語，去過咁多間米芝蓮餐廳，沒試過這麼令人這麼驚喜的祝福語放在dessert plate 上面，真的令人失望😞 繼續閱讀