10
4
3
Amuse bouche
3 Recommended
Level6
1.2K
125
又一個嘆酒好聚點
2016-02-04 4771 views
為嘴刁o既大肥爸爸暖壽，小肥又豈敢求其揀間餐廳食餐普通飯呢？! 經過深思熟慮，最終決定應表弟及堂弟一致推介 ，放膽嘗試位於工廠大廈o既西餐廳「AnOther Place by David Myers」。XO仔曾經喺炮台山同天后區工作過，而且經常出入工廠大廈，對於餐店位於日本名車廠旁o既位置同四周環境都好熟識，不過真係估唔到會有老闆肯花咁多心機去改裝整層造成酒吧、餐廳、酒窖、及酒倉 。步出升降機門已被木造o既酒盒包圍住，主題極之明顯。電子門鎖身後o既接待處好似玩接力賽咁，繼續以酒樽、酒桶、酒廂、酒櫃裝飾。店主親自介紹，右手邊原來係守衛深嚴、溫度及濕度都有所監控o既酒倉 。左手邊通往其他區域o既走廊寬闊，而且機關重重，第一次行入去感覺有啲似個迷宮。第一扇門先直通酒窖，內有多枝珍藏名酒 ，真係唔講得笑！酒窖連接住酒吧及酒廊區，有齊高櫈及梳化位，輕鬆自在 。其餘o既餐廳部份就分成幾間房，大枱細枱具備。由於隔音措施做足，大派對更可隨意打通包場，自攜樂隊都無任歡迎。 主廳燈光柔和，牆上o既雀鳥飾物、天花上o既樹幹吊燈、木造o既餐桌、及桌上o既小盆栽都流露出大自然o既氣息。「AnOth
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為嘴刁o既大肥爸爸暖壽，小肥又豈敢求其揀間餐廳食餐普通飯呢？! 經過深思熟慮，最終決定應表弟及堂弟一致推介
，放膽嘗試位於工廠大廈o既西餐廳「AnOther Place by David Myers」。
126 views
1 likes
0 comments
 XO仔曾經喺炮台山同天后區工作過，而且經常出入工廠大廈，對於餐店位於日本名車廠旁o既位置同四周環境都好熟識，不過真係估唔到會有老闆肯花咁多心機去改裝整層造成酒吧、餐廳、酒窖、及酒倉
。步出升降機門已被木造o既酒盒包圍住，主題極之明顯。
139 views
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 電子門鎖身後o既接待處好似玩接力賽咁，繼續以酒樽、酒桶、酒廂、酒櫃裝飾。
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 店主親自介紹，右手邊原來係守衛深嚴、溫度及濕度都有所監控o既酒倉
。
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226 views
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 左手邊通往其他區域o既走廊寬闊，而且機關重重，第一次行入去感覺有啲似個迷宮。
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 第一扇門先直通酒窖，內有多枝珍藏名酒
，真係唔講得笑！
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 酒窖連接住酒吧及酒廊區，有齊高櫈及梳化位，輕鬆自在
。
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531 views
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 其餘o既餐廳部份就分成幾間房，大枱細枱具備。
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193 views
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380 views
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 由於隔音措施做足，大派對更可隨意打通包場，自攜樂隊都無任歡迎。
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 主廳燈光柔和，牆上o既雀鳥飾物、天花上o既樹幹吊燈、木造o既餐桌、及桌上o既小盆栽都流露出大自然o既氣息。
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225 views
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 「AnOther Place」現階段只做晚市，每張枱亦只限一輪，故食客必先以電話或電郵訂座
。
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 訂座時，接線姐姐清楚講明晚餐只有$680四道菜及$880六道菜兩款，菜式會每兩個月左右更改一次，並問及廚房有否需要留意客人對某類食物有敏感反應，非常細心
。
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 四人當中只有媽咪一個最細食，所以佢同爸爸叫齊兩款套餐大家分，我地兩兄弟就每人叫咗個六道菜晚餐。
四道菜晚餐
$680
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四道菜晚餐
$680
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 同大肥爸爸慶祝壽辰當然係唔少得杯中物啦，餐店不但不設開瓶費
，全晚仲有位法藉型男斟酒，大家飲得極度暢快，「Cheers！」
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 麵包籃：麵包籃中有多種包點，全部都新鮮熱辣，當中大小雙肥鍾情甜甜o既brioche，哥哥就大讚長長o既芝士餅乾好夠香脆惹味。
麵包籃
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牛油
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 Amuse Bouche：開胃小食每天不同，師傅當日以青瓜打泡，伴上海蝦、魚籽、及橙味果凍，爽脆濕潤，清新輕巧。
Amuse Bouche
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 六道菜之一Konbu cured halibut, nori jam, puffed wild rice：平目魚片薄切本身味淡，以香濃o既紫菜醬點綴成功吊出鮮味。
Konbu cured halibut, nori jam, puffed wild rice
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 個人極之欣賞師傅加咗啲脆卜卜o既炸米粒，卷入魚片一齊食口感更為豐富
。
Konbu cured halibut, nori jam, puffed wild rice
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Konbu cured halibut, nori jam, puffed wild rice
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 六道菜之二Roasted Brittany diver scallops, lovage infused clam chowder, squid ink：碗中o既帶子皮脆肉軟嫩，用上蟶子餚煮o既周打蜆湯同帶子一樣鮮甜無比
，師傅反轉地以黑色o既墨汁同綠色o既香草汁加添色彩，感覺新穎，獨特又討好。
Roasted Brittany diver scallops, lovage infused clam chowder, squid ink
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Roasted Brittany diver scallops, lovage infused clam chowder, squid ink
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 六道菜之三Confit of Norwegian salmon, truffle potato gnocchi, crispy oxtail, buttered leeks, red wine beef jus：海陸主菜顏色鮮美，好似幅畫咁靚。
Confit of Norwegian salmon, truffle potato gnocchi, crispy oxtail, buttered leeks, red wine beef jus
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 兩件經過慢煮o既三文魚呈半透明
，質感極之軟滑。配菜之一o既松露味gnocchi亦好清香煙韌。
Confit of Norwegian salmon, truffle potato gnocchi, crispy oxtail, buttered leeks, red wine beef jus
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Confit of Norwegian salmon, truffle potato gnocchi, crispy oxtail, buttered leeks, red wine beef jus
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 碟邊深啡色o既牛尾件甜脆味濃，連同淡身o既三文魚一齊食落口意外地好夾
。
Confit of Norwegian salmon, truffle potato gnocchi, crispy oxtail, buttered leeks, red wine beef jus
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 XO仔最怕食菜，不過對圓柱形o既白色大蔥卻毫不抗拒。大蔥本身好夠爽脆，加上面層灑上金黃色o既炸蒜調味，越食越香脆。
Confit of Norwegian salmon, truffle potato gnocchi, crispy oxtail, buttered leeks, red wine beef jus
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 六道菜之四Peppered Kagoshima wagyu strip loin, parsnip and shiso salad, jus corse：熱食最後一味o既鹿兒島和牛兩吃反而就有少少失望。
Peppered Kagoshima wagyu strip loin, parsnip and shiso salad, jus corse
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 簡單香煎嗰三件豐潤軟腍。可惜其餘兩件炆煮o既牛仔骨肉就因過熟而變得偏嚡同老
，認真嘥料。
Peppered Kagoshima wagyu strip loin, parsnip and shiso salad, jus corse
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 六道菜之五Asian pear sorbet, prosecco granite, pomegranate gelee：六道菜中其中兩味屬甜品。首味甜品為梨味雪葩，幽香清甜，墊底o既汽酒沙冰同神石榴啫喱都好清新輕盈
。
Asian pear sorbet, prosecco granite, pomegranate gelee
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 六道菜之六Chocolate beignets, malt ice-cream：朱古力蛋糕仔外皮鬆軟，中央流心甜滑。
Chocolate beignets, malt ice-cream
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Chocolate beignets, malt ice-cream
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Chocolate beignets, malt ice-cream
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 配上微甜白滑o既麥芽糖雪糕，簡單可口。
Chocolate beignets, malt ice-cream
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 得知大肥生日，廚房專登喺蛋糕旁寫上祝福語句，年輕o既服務生亦不忘祝賀一番
，當真溫情洋溢！
Heirloom chocolate brioche pudding, caramelized banana, malt ice cream
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 Petits Fours：飯後小甜點每人有三件，每份分開上，所以視覺上較為微弱
，建議可將二合為一或四合為一，應該會更加大方得體。最大件o既瑪德琳蛋糕好香軟、朱古力都好香甜、唯獨勁酸o既紅梅未必人人啱。
Petits Fours
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 置身於工廠大廈內o既「AnOther Place by David Myers」除咗位置輸蝕咗少少之外，其闊落開揚o既環境同服務生熱情o既招待都好溫馨
。晚餐有齊海鮮、蔬菜、靚肉及甜品，高質、豐富、又美味，每隔個月仲會轉換菜單，自帶美酒又免收開瓶費，大肥已計劃好準備約同三五知己再黎飲過食過，似乎又搵到一個嘆酒o既新聚點
。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
  • Recommend
    Recommended
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16 Recommended
    Post
    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2016-01-29
    Dining Method
    Dine In
    Spending Per Head
    $930 (Dinner)
    Celebration
    Birthday
    Recommended Dishes
    麵包籃
    牛油
    Amuse Bouche
    Konbu cured halibut, nori jam, puffed wild rice
    Konbu cured halibut, nori jam, puffed wild rice
    Konbu cured halibut, nori jam, puffed wild rice
    Roasted Brittany diver scallops, lovage infused clam chowder, squid ink
    Roasted Brittany diver scallops, lovage infused clam chowder, squid ink
    Confit of Norwegian salmon, truffle potato gnocchi, crispy oxtail, buttered leeks, red wine beef jus
    Confit of Norwegian salmon, truffle potato gnocchi, crispy oxtail, buttered leeks, red wine beef jus
    Confit of Norwegian salmon, truffle potato gnocchi, crispy oxtail, buttered leeks, red wine beef jus
    Confit of Norwegian salmon, truffle potato gnocchi, crispy oxtail, buttered leeks, red wine beef jus
    Confit of Norwegian salmon, truffle potato gnocchi, crispy oxtail, buttered leeks, red wine beef jus
    Peppered Kagoshima wagyu strip loin, parsnip and shiso salad, jus corse
    Peppered Kagoshima wagyu strip loin, parsnip and shiso salad, jus corse
    Asian pear sorbet, prosecco granite, pomegranate gelee
    Chocolate beignets, malt ice-cream
    Chocolate beignets, malt ice-cream
    Chocolate beignets, malt ice-cream
    Chocolate beignets, malt ice-cream
    Petits Fours
    Level4
    926
    107
    Just AnOther Place with unfulfilled expectation
    2016-01-27 2845 views
    I've been looking forward to this place ever since it's been named 8 of the most anticipated new openings in Autumn 2015 by Hong Kong Tatler Dining back in September. They took a little while to sort things out but finally were ready for their soft opening in early January.To be brutally honest, I didn't know a lot about Chef Myers so I went onto the mighty internet for answers before this dinner. Turns out that he's an American celebrity chef and a one-time "Best New Chefs" by Food & Wine Magaz
    Read full review
    I've been looking forward to this place ever since it's been named 8 of the most anticipated new openings in Autumn 2015 by Hong Kong Tatler Dining back in September. They took a little while to sort things out but finally were ready for their soft opening in early January.

    To be brutally honest, I didn't know a lot about Chef Myers so I went onto the mighty internet for answers before this dinner. Turns out that he's an American celebrity chef and a one-time "Best New Chefs" by Food & Wine Magazine, who honed his craft working under Charlie Trotter and Daniel Boulud. He went on to open a few restaurants on his own, mostly in Los Angeles and has recently been involved with a few projects in Asia, including Adrift at Marina Bay Sands Singapore.
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     After a 10-minute walk from Fortress Hill MTR towards the harbour, I found myself in an unfamiliar territory between Fortress Hill and Tin Hau, an area more known for its industrial buildings than fine dining venues. Just when I thought I was lost and started launching my Google map, I spotted this big "C" signage on the wall. Yes, Block C of Seaview Estate, that's where AnOther Place by David Myers is "hidden".
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     AnOther Place is a members' club, lounge and fine dining restaurant all under the same roof. As soon as I was seated, I immediately started checking out one of their 2 dining rooms, which was pretty small but well appointed and cozy. In fact it felt like I was visiting someone's house.
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     They were supposed to have a pretty nice view of the harbour from the bar table but unfortunately with all the scaffolding, the only thing I could see was a giant net and a bridge full of traffic.
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     They obviously wanted to make things simple for us. There were no a la carte menu available at the moment, just two prix fixe menus with 4-course ($680) and 6-course ($880) options. I was feeling a little hungry tonight so I decided to go with the longer set.

    Kicking things off was a small amuse bouche with some finely chopped mushroom sautéed and placed inside a little cherry tomato. A bit of white cream made also with mushroom and truffle was served on the side. OK but nothing mind blowing there.
    Amuse bouche
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     The first course of the night was konbu cured halibut with nori jam and puffed wild rice. I thought the texture of the cured halibut was pretty nice but the whole thing was a bit under-seasoned (Grade: 3/5).
    konbu cured halibut with nori jam and puffed wild rice
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     Next up was roasted Brittany diver scallops with lovage infused clam chowder. This was probably the first time I had squid ink with my clam chowder and the result was pretty stunning. Love the creamy chowder with the sweetness of fresh clams and some potato purée. Easily the best dish of the night (Grade: 4/5).
    roasted Brittany diver scallops with lovage infused clam chowder
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     Onto our third course and it's our fish course, confit of Norwegian salmon served with truffled potato gnocchi, crispy oxtail, buttered leeks and a red wine beef jus.
    confit of Norwegian salmon served with truffled potato gnocchi, crispy oxtail, buttered leeks
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     It was pretty happy with the presentation of the salmon confit which was nicely garnished with some greenery and olive oil "pearls" on top. On the side were green pea purée, crispy oxtail and truffled potato gnocchi. A well designed dish but the ingredients didn't really come together as well as I thought (Grade: 3/5).
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     The highly anticipated Kagoshima wagyu strip loin also failed to impress me despite being a house specialty dish. The wagyu strip loin was done 2 different ways with 3 pieces seared and 2 others braised using the beef jus. Disappointingly, the seared pieces were well under-seasoned with the flavors from the sea salt totally missing in action (Grade: 3/5).
    Kagoshima wagyu strip loin
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     Right before our dessert arrived, we were offered an Asian pear sorbet, prosecco granite and pomegranate gelée. This was very refreshing.
    Asian pear sorbet, prosecco granite and pomegranate gelée
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     Finally, the last course was ready to be served and it's a pair of chocolate beignets served alongside a scoop of malt ice-cream and berries. I thought this tasted seriously good like a chocolate molten lava cake in the shape of a water chestnut. The chocolate lava oozed out on the first bite and it was perfectly matched with the sweetness of the malt ice-cream (Grade: 3.5/5).
    hocolate beignets with malt ice-cream and berries
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     Petite fours were 3 tiny nibbles that were a little discouraging.
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     Considering all the hype, I was pretty disappointed with the results. Perhaps, I was expecting something along the line of Twenty six by Liberty or VEA Restaurant & Lounge where an innovative brand of European fare would be served up but boy was I wrong. This was definitely not worth the price tag.

    Another thing I found annoying was the fact that the servers repeatedly tried to explain all these French dining terms throughout the meal. What is amuse bouche? What is petite fours? And the explanation would often go something like this....."In France, they like to serve all these small nibbles to get your appetite started and....blah blah blah.", like a little history lesson. Well, if we could find our way to this French dining restaurant in a Fortress Hill industrial building, we are probably not a beginner in French dining. So let's just cut the introduction and go straight to the ingredients please!
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
    • Recommend
      Recommended
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    5 Recommended
      Post
      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Dining Method
      Dine In
      Spending Per Head
      $880 (Dinner)
      Recommended Dishes
      roasted Brittany diver scallops with lovage infused clam chowder