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鴛鴦皮蛋塔
2 Recommended
Level4
1.7K
69
精緻創意．法式中菜
2024-09-30 5246 views
「志」以法式技藝烹調中菜、而又不失中菜神髓，令人耳目一新，並非一般融合菜！上月中來過吃午飯，非常喜歡，這晚再訪慶中秋，品嚐晚市品味菜單，十道菜每位$1088，CP值更高！我們更預訂了酥皮佛跳牆及銀魚煎炒飯各一份分享。 一行8人訂了貴賓房，綠色主調，簡約優雅。志趣三小碟，迷你份量：鴛鴦皮蛋塔 以馬卡龍作撻底，皮蛋白做啫喱，皮層薄有如食雞蛋殼的口感，餡料是金皮蛋及黑皮蛋的組合，有多少酸薑皮蛋變奏的風味。方魚貴妃蚌．鵝肝油炸鬼湯清味醇厚，非常鮮美。一口油炸鬼，配粉紅色醬汁，以滷水汁鵝肝製成，吃法似西班牙油條。高湯甲魚凍造成啫喱的甲魚湯、配合煙燻竹筍慕絲及鹹香突出的魚子醬，非常法雜風格！鹹鮮味十分出眾，激活味蕾！招牌之一，實至名歸！鮮蟹肉多士蟹肉每日新鮮生拆、調以有XO醬的醬汁，配合造型極可愛、避風塘風味的蟹仔脆片，所以辣辣地，與外脆內軟的多士，集鮮香脆嫩於一身，無懈可擊！ 花螺釀鳯翼美味的花螺粒釀入鳯翼，煎得非常酥脆，口感味道皆一流。熬蝦煎粉果特別之處是餡料，粉果裏面是小龍蝦肉。三蔥爆班球石斑魚經過五日熟成， 切件以三蔥、薑、雞油及黃酒爆香，魚皮金黃焦脆；以青京蔥製成青醬在底，最後淋上沙巴翁
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酥皮佛跳牆
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 「志」以法式技藝烹調中菜、而又不失中菜神髓，令人耳目一新，並非一般融合菜！
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 上月中來過吃午飯，非常喜歡，這晚再訪慶中秋，品嚐晚市品味菜單，十道菜每位$1088，CP值更高！我們更預訂了酥皮佛跳牆及銀魚煎炒飯各一份分享。
 
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 一行8人訂了貴賓房，綠色主調，簡約優雅。
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 志趣三小碟，迷你份量：
鴛鴦皮蛋塔 
鴛鴦皮蛋塔
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 以馬卡龍作撻底，皮蛋白做啫喱，皮層薄有如食雞蛋殼的口感，餡料是金皮蛋及黑皮蛋的組合，有多少酸薑皮蛋變奏的風味。
鴛鴦皮蛋塔
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 方魚貴妃蚌．鵝肝油炸鬼
湯清味醇厚，非常鮮美。
方魚貴妃蚌．鵝肝油炸鬼
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 一口油炸鬼，配粉紅色醬汁，以滷水汁鵝肝製成，吃法似西班牙油條。
方魚貴妃蚌．鵝肝油炸鬼
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 高湯甲魚凍
造成啫喱的甲魚湯、配合煙燻竹筍慕絲及鹹香突出的魚子醬，非常法雜風格！

高湯甲魚凍
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鹹鮮味十分出眾，激活味蕾！招牌之一，實至名歸！
高湯甲魚凍
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鮮蟹肉多士
鮮蟹肉多士
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鮮蟹肉多士
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 蟹肉每日新鮮生拆、調以有XO醬的醬汁，配合造型極可愛、避風塘風味的蟹仔脆片，所以辣辣地，與外脆內軟的多士，集鮮香脆嫩於一身，無懈可擊！
鮮蟹肉多士
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花螺釀鳯翼
花螺釀鳯翼
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 美味的花螺粒釀入鳯翼，煎得非常酥脆，口感味道皆一流。
花螺釀鳯翼
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 熬蝦煎粉果


熬蝦煎粉果
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特別之處是餡料，粉果裏面是小龍蝦肉。
熬蝦煎粉果
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三蔥爆班球
石斑魚經過五日熟成， 切件以三蔥、薑、雞油及黃酒爆香，魚皮金黃焦脆；以青京蔥製成青醬在底，最後淋上沙巴翁醬汁。
三蔥爆班球
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 班球皮脆香嫩，京蔥醬汁很香，辣辣哋，成功增口感層次。
三蔥爆班球
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百花釀海參
百花釀海參
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百花釀海參
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 裏面釀了海參及老虎蝦的蝦膠，外層鋪上墨魚汁脆漿，然後去炸，外脆內爽口、亦帶點彈牙；下面還有龍蝦湯熬出的汁並有胡椒味道。
百花釀海參
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 處理得非常好，鮮美滋味。
百花釀海參
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 茅台竹絲雞


茅台竹絲雞
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竹絲雞經過兩日風乾再油炸，外脆內嫩，對比法國菜的擺盤，鬼馬之處是雞髀裏面有臘腸，倍增中菜之味。
茅台竹絲雞
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 另一特色是茅台醬汁，醬香四溢。
茅台竹絲雞
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 酥皮佛跳牆 （另加）
酥皮佛跳牆
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 物有所值，材料矜貴而且有特色。
酥皮佛跳牆
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 金黃酥脆外皮仿似威靈頓牛，層層疊疊；裏面軟熟的的A4和牛肉及南非鮑魚再被香脆黑松露鵝肝花膠三色米包圍；最後伴以虎皮尖椒醬汁。
酥皮佛跳牆
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 米飯吸盡精華，材料豐富，口感變化，集香鮮脆軟於一身，非常滋味。
酥皮佛跳牆
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 銀魚煎炒「飯」 (另加）

別以為是飯，其實是一種似米粒的意大利粉 ，以銀魚及蔥炒之，中式意飯的代表！
銀魚煎炒「飯」
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 荔枝桂花糕
荔枝桂花糕
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 鬼馬的蝦餃造型，香甜荔枝味道突出，陣陣桂花陳酒香，清甜可口。
荔枝桂花糕
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 鮮杏仁燕窩

鮮杏仁燕窩
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脆片與豆腐雪糕在面，杏仁燕窩在底，香甜脆滑富層次，非常討好。
鮮杏仁燕窩
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 雞仔餅
雞仔餅
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 造型小巧可愛，鹹蛋黃酥餅，好吃。

雞仔餅
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Recommended
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-09-17
Dining Method
Dine In
Type of Meal
Dinner
Recommended Dishes
酥皮佛跳牆
鴛鴦皮蛋塔
鴛鴦皮蛋塔
方魚貴妃蚌．鵝肝油炸鬼
方魚貴妃蚌．鵝肝油炸鬼
高湯甲魚凍
高湯甲魚凍
鮮蟹肉多士
鮮蟹肉多士
花螺釀鳯翼
花螺釀鳯翼
熬蝦煎粉果
熬蝦煎粉果
三蔥爆班球
三蔥爆班球
百花釀海參
百花釀海參
百花釀海參
百花釀海參
茅台竹絲雞
茅台竹絲雞
茅台竹絲雞
酥皮佛跳牆
酥皮佛跳牆
酥皮佛跳牆
酥皮佛跳牆
銀魚煎炒「飯」
荔枝桂花糕
荔枝桂花糕
鮮杏仁燕窩
鮮杏仁燕窩
雞仔餅
雞仔餅
Level4
117
0
Sublime!
2024-07-28 5228 views
Most of the time fusion cuisine can go catastrophically wrong but Jee, oh GEE, aren’t you good? Jee is the latest Cantonese-French collaboration between veteran Chef Siu Hin-Chi, the culinary director of two-Michelin-starred Ying Jee Club and Chef Oliver Li, former Chef de Cuisine of Michelin-starred French restaurants Feuille and L'Envol. Together they bring us elegantly reinterpreted Cantonese dishes using refined French culinary techniques.Highlights for me:✨ Crispy Sea Cucumber with Shrimp
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Most of the time fusion cuisine can go catastrophically wrong but Jee, oh GEE, aren’t you good?
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Jee is the latest Cantonese-French collaboration between veteran Chef Siu Hin-Chi, the culinary director of two-Michelin-starred Ying Jee Club and Chef Oliver Li, former Chef de Cuisine of Michelin-starred French restaurants Feuille and L'Envol. Together they bring us elegantly reinterpreted Cantonese dishes using refined French culinary techniques.
鴛鴦皮蛋塔
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方魚贵妃蚌。鵝肝油炸鬼
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Highlights for me:
✨ Crispy Sea Cucumber with Shrimp Mousse in Lobster Sauce (百花釀海參) - My favourite of the evening. An intricately layered creation. With gelatinous sea cucumber encased in a umami packed smooth shrimp mousse inside a crispy shell dressed in squid ink. Crispiness, mouth filling smoothness and gelatin all in one bite!
百花釀海參
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✨ Soft Shell Turtle Jelly with Caviar (高湯甲魚凍)
Another ingenious creation. The supreme broth was chilled with the soft shell turtle and solidified into a melt-in-your-mouth savoury jelly. The briny caviar atop had the flavour profile further elevated. Overall flavour and texture were perfect for the summer weather.
高湯甲魚凍
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✨French Toast with Crab Meat and Chili (鮮蟹肉多士)
A flavour bomb with fresh crab meat mixed in a load of spice and XO sauce, adorned with cute tiny crab crisp on top.
鮮蟹肉多士
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✨ Crispy Silky Fowl with Moutai Sauce (茅台竹絲雞)
The silky fowl was succulent and flavourful after having been poached in a premium broth of Jinhua ham, dried shrimp and conpoy and the exterior was insanely crispy after being air-dried for a day before deep frying.
茅台竹絲雞
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三蔥爆斑球
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銀魚蔥炒「飯」
295 views
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荔枝桂花糕
253 views
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鮮杏仁燕窩
286 views
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雞仔餅
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Definitely a resto that I would recommend visiting, with quality dishes at very reasonable price points (9 course dinner at $888).
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Recommended
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1 Recommended
    Post
    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Dining Method
    Dine In
    Recommended Dishes
    鴛鴦皮蛋塔
    方魚贵妃蚌。鵝肝油炸鬼
    百花釀海參
    高湯甲魚凍
    鮮蟹肉多士
    茅台竹絲雞
    三蔥爆斑球
    銀魚蔥炒「飯」
    荔枝桂花糕
    鮮杏仁燕窩
    雞仔餅