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ÉPURE

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4

353 Reviews

Taste

Decor

Service

Hygiene

Value

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31700

Tsim Sha Tsui

Above $801

French Wine Fine Dining

254

47

16

Petits Fours

4 Recommended

thetaleoftastes

Level3

58

1

Furnished with forest themed murals and a garden terrace overlooking the Victoria Harbour, diners here can choose to dine alfesco or in the intimate and unabated dining room. Épure features meticulous French fare with contemporary twist while also paying homage to the seasons.The meal started with baguette and croissant which were both very aromatic. The croissant was very flavourful to have been baked with cheese and black pepper.✧ 𝙏𝙪𝙣𝙖 (7/10)The yellowfin tuna was marinated with mirin and sake

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Furnished with forest themed murals and a garden terrace overlooking the Victoria Harbour, diners here can choose to dine alfesco or in the intimate and unabated dining room. Épure features meticulous French fare with contemporary twist while also paying homage to the seasons.

The meal started with baguette and croissant which were both very aromatic. The croissant was very flavourful to have been baked with cheese and black pepper.

✧ 𝙏𝙪𝙣𝙖 (7/10)
The yellowfin tuna was marinated with mirin and sake, and served in green apple sauce. It actually tasted very much like tuna tataki to me. Not exceptional but quite appetising.

✧ 𝘼𝙧𝙘𝙩𝙞𝙘 𝘾𝙝𝙖𝙧 (7.5/10)
The texture of the tartare was a bit peculiar because it does not possess the solidity of typical raw salmon, but more of the cooked one. I was uncertain if this is the difference between salmon and arctic char. Mixing the tartare with fennels provided a rich mouthfeel and delicate flavour. What an interesting take to garnish the dish with oyster leaf.

✧ 𝙏𝙤𝙤𝙩𝙝𝙛𝙞𝙨𝙝 (8.5/10)
The fish was seared to give toothsome crust and served in a pool of creamy broth. The flesh was dense, succulent and aromatic. Pairing it with the silky cauliflower puree added mild nuttiness and sweetness to the dish. Very enjoyable.

✧ 𝘽𝙡𝙖𝙘𝙠 𝘼𝙣𝙜𝙪𝙨 𝙎𝙞𝙧𝙡𝙤𝙞𝙣 (8/10)
The beef was perfectly cooked with pink and juicy meat, complemented with fresh and perky green peppercorn sauce. The potato pavé had irresistible crispy layers and there was right amount of veggie as side.

Black Angus Sirloin

✧ 𝙎𝙤𝙪𝙛𝙛𝙡𝙚́ (8.5/10)
The soufflé au Grand Marnier was so puffed, airy and jiggly. Flavour-wise, there was mild orange liqueur undertone and appropriate sweetness. It couldn’t be more pleasant to finish the meal this way together with the refreshing citrus sorbet.

✧ 𝙋𝙚𝙩𝙞𝙩𝙨 𝙁𝙤𝙪𝙧𝙨 (7/10)
They included crème brulee cubes and dark chocolate which were very delightful to be enjoyed with tea or coffee.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2023-03-18

Dining Method

Dine In

Spending Per Head

$600 (Lunch)

Recommended Dishes

Picky Couple

Level4

2.1K

18

This restaurant had been on my to-go list for quite a while due to its pretty convenient location and 1 Michelin star. Finally decided to pay a visit for lunch on a weekday to celebrate a special occasion. I had reserved a table for two quite a while ago and received confirmation on whatsapp a day ago. Service was really good as I had raised quite a number of questions on whatsapp and all my questions had been fully addressed! When we arrived at the restaurant, there was only 1 group of guests a

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This restaurant had been on my to-go list for quite a while due to its pretty convenient location and 1 Michelin star. Finally decided to pay a visit for lunch on a weekday to celebrate a special occasion.

I had reserved a table for two quite a while ago and received confirmation on whatsapp a day ago. Service was really good as I had raised quite a number of questions on whatsapp and all my questions had been fully addressed!

When we arrived at the restaurant, there was only 1 group of guests as we arrived around 12:15p.m. The fine dining area was pretty small with maybe a total of 20 tables. I had asked for a more private seat with a round table and sofa seating. It was not full at all by the time we left the restaurant at around 1:30p.m.
There was basically no view of the restaurant but the environment was pretty romantic with dim lighting.

There were 3 lunch sets: Executive Lunch at $398+10%, Spring Weekly at $498+10% and Signature Menu at $888+10% respectively. Really quite a wide choice of lunch sets at your own preference

As it was our first visit, we decided to order the two cheapest sets to share and try more dishes. All dishes were different while the $498+10% set also included a dessert.

It was really appreciated that a warm wet wipe was served before your meal, which I only saw at top-notch Japanese sushi bars!

Amuse Bouche (Octopus with chicken pea crisps)

Very soon our Amuse Bouche and bread were brought to us. Each of our dishes was introduced to us in details. We were told that it was octopus pieces with chicken pea crisps to add some crispy texture and some emulsion (Please excuse me for not being able to remember every detail while the female server did introduce the dishes to us in details). It was quite pleasant to the eyes. Taste-wise it was not particularly pleasing and I found the flavour a little bit weird yet acceptable. The texture of the octopus pieces was not particularly chewy either. The chicken pea crisps were indeed interesting though. Overall not quite a good dish but I would still give it a rating of 3 as it was complimentary.

Butter Brioche & Cheese Croissant

Hand-made Butter in Brittany

The bread was very good! There was no choice and the server placed two bread onto our plate for bread. We were told that they were butter brioche and cheese croissant while the butter was hand-made in Brittany. Both bread was served warm. The cheese croissant was pretty good: very crispy and freshly baked with strong flavour of cheese and some black pepper. The butter brioche was even better: with very thin and crispy surface and very soft interior which was slightly sweet. They were so good that we asked for one more round of bread!

Our appetisers arrived shortly.

Lobster

The server told us that it was Boston lobster with radish stuffed with some lobster meat while the green sauce was made from radish leaves offering a refreshing taste overall. It was served cold. The lobster itself was so-so only, not particularly fresh. The radish was very fresh and sweet though. The green sauce was also very interesting. However, it was really nothing when compared with the Crayfish which explained the rating of 3.

Crayfish

The server told us that the crayfish was from Australia with ravioli made from pumpkin. This dish was served hot. The reason which mostly explained why this dish was much better than the Lobster dish was the sauce which was really delicious! The crayfish also seemed to be quite fresh too. Please note that this dish was included in the cheaper lunch set while the Lobster was included in the more expensive one.

Butter Brioche, Cheese Croissant & Baguette

Then our bread arrived again. This time we had one more baguette which was again freshly baked and was so crispy. Comparatively I still liked the butter brioche best which was really soft and buttery and sweet!

Our mains were also served together.

Pike Perch

The server introduced to us that the fish was pan-fried and was not those type of fish which was very very tender. There was a crispy thin coating on top with a piece of 鼠尾草 and foam made from 鼠尾草 to offer a refreshing taste. There was some soup made from beef bone marrow at the bottom. It was recommended that we could mix everything together while eating.

The fish was quite good, not as rough as I had expected as the server had emphasised that it was not super super tender. The soup was surprisingly slightly sour but delicious. The crispy texture added by the thin crisp on top was really good and the 鼠尾草 was indeed refreshing. There were quite some mushrooms at the bottom. Quite a good dish overall and I think it was better than the Lamb dish offered by the more expensive lunch set.

Lamb

There was a choice of either lamb or Polmard beef steak at a top-up cost of $98+10% for the mains of the Spring Weekly lunch set. We chose the lamb instead of the beef. The server introduced to us that it was lamb shoulder cooked as medium rare which was recommended by the chef. On the side there was a piece of eggplant stuffed with sun-dried tomato, onion and 松子. On the left there was mashed eggplant.
The lamb itself was quite good taste-wise but it could have been even more tender, maybe because it was too rare. The sauce was delicious. The eggplant was ok but the mashed eggplant on the side was too salty and sour. The presentation of the dish was not so pleasant.

Coffee/tea was included in the set. We decided to order our favourite iced chocolate with skimmed milk! Again it was worth mentioning that the server kindly asked if we would like to order our drinks at that time as I immediately asked her to serve us desserts after we had finished our mains. The bread crusts on our table were removed before the serving of the desserts too. Really attentive and considerate service!

Iced chocolate with skimmed milk

It was really one of the best iced chocolates I had ever had, maybe just slightly less good than the Chesa's with chocolate chips and cream on top. There was no ice which was good because it wouldn't dilute the chocolate. The level of sweetness was also about right. The portion was big too while the shape of the glass was quite special. A great drink to end the meal which also pleased the eyes!

This dessert was included in the Spring Weekly lunch set but not the Executive Lunch set. We chose it over the artisan cheese at a supplement of $48+10%. The server introduced to us that the crisps were made from fuji and green apples covering some green apple sorbet inside. There were quite a lot of apples which had been poached in whiskey and cider. I usually fancied something chocolate which was heavier than this apple dessert. Yet I found it better than average as there were so many different ingredients offering different textures like crispy crisps and cold sorbet as well as poached apples which actually tasted quite delicious although I was never a fan of alcohols. Those who loved refreshing desserts would definitely like this.

It was really to our surprise that they served us this on a plate with some celebratory words made from chocolate sauce when they brought us our dessert. The server introduced to us that it was Opera (I supposed it was a Dalloyau sliced cake).

The cake itself was pretty good, very rich in coffee although I was never a fan of coffee. The different layers were not so distinct as I ate it but still I managed to have different textures of crispy chocolates plus smooth chocolate ganache. What more you should ask for from a complimentary celebratory sliced cake?

Very pleasant to the eyes was the mini rack with Petits Fours. The server, again, introduced each item to us.
The mini macaron was unfortunately too sweet. Same as the jelly was which was pretty chewy. However, the chocolate with hazelnut, as you can tell from the appearance, was very delicious with crispy chocolate coating filled by flowing out chocolate ganache enhanced by the crispy hazelnut.

Overall, I must say that it was a very very nice dining experience with pretty good quality of food and very attentive service. Environment was nice with a private round table for us to chat to each other over lunch. Also very important was the price, which was really not expensive taking into account its 1 Michelin star, especially in view of our recent dining experience at another Michelin restaurant in Central which charged a similar price but without Amuse Bouche, drink or Petits Fours and much worse environment and privacy. Would definitely recommend this place to you and come back from time to time.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2019-03-28

Dining Method

Dine In

Spending Per Head

$493 (Lunch)

Recommended Dishes

EAT hard PLAY hard

Level4

1.3K

10

海港城內的Epure，是近年我們九龍區French fine dining的最愛之一。喜歡這裡的現代法式精緻滋味，用餐氣氛浪漫優雅得來亦輕鬆不拘緊，每次都讓大家吃得稱心滿意。這夜又再到訪Epure。白天的自然光下的Epure，高雅得來多份寫意園林花園feel，而到了夜晚，當日光換上昏黃燈光，浪漫華麗氣氛更濃。晚市有多款tasting menu，由$988起 (4道菜時令嚐味菜單)，而我這晚選的是8道菜的Signature tasting menu ($1588)。先送上的是餐前小食與麵包盤。各款餐前小食賣相賞心悅目，精緻又美味。配一口香檳，為這夜來個好開始。愛吃麵包的朋友來到Epure一定會很開心，因為這裡的麵包與牛油都不容錯過。尤其芝士酥，芝士香濃郁，趁熱吃特別美味。第一道菜House-smoked Isigny salmon, faisselle cheese, lemon & vodka jelly，帶輕輕煙燻香的三文魚無論淨吃，還是跟配不同配搭，吃起來清新。大家可以從foie gras或湯中選出自己的第二道菜，我的選擇是White button mushroom soup, b

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海港城內的Epure，是近年我們九龍區French fine dining的最愛之一。喜歡這裡的現代法式精緻滋味，用餐氣氛浪漫優雅得來亦輕鬆不拘緊，每次都讓大家吃得稱心滿意。

這夜又再到訪Epure。白天的自然光下的Epure，高雅得來多份寫意園林花園feel，而到了夜晚，當日光換上昏黃燈光，浪漫華麗氣氛更濃。

晚市有多款tasting menu，由$988起 (4道菜時令嚐味菜單)，而我這晚選的是8道菜的Signature tasting menu ($1588)。

先送上的是餐前小食與麵包盤。各款餐前小食賣相賞心悅目，精緻又美味。配一口香檳，為這夜來個好開始。

愛吃麵包的朋友來到Epure一定會很開心，因為這裡的麵包與牛油都不容錯過。尤其芝士酥，芝士香濃郁，趁熱吃特別美味。

第一道菜House-smoked Isigny salmon, faisselle cheese, lemon & vodka jelly，帶輕輕煙燻香的三文魚無論淨吃，還是跟配不同配搭，吃起來清新。

House-smoked Isigny salmon, faisselle cheese, lemon & vodka jelly

大家可以從foie gras或湯中選出自己的第二道菜，我的選擇是White button mushroom soup, baby spinach gnocchi。

White button mushroom soup, baby spinach gnocchi。以White button

以White button蘑菇炮製的奶白色的餐湯菇香極濃郁，質感滑溜creamy但又不覺膩。碗內還有煙煙韌韌的菠菜小麵糰gnocchi，食感更豐富。

White button mushroom soup, baby spinach gnocchi。以White button

Epure的酥皮向來做得出色。第三道菜是 "vol au vent"，牛油酥皮圈超鬆化香脆！上枱後在酥皮圈內再倒入龍蝦湯，鮮味滿分～

vol au vent - flaky butter puff ring, langoustine, salicornia, licorice scented coulis

vol au vent - flaky butter puff ring, langoustine, salicornia, licorice scented coulis

Blue lobster, garden leaves, lime, ginger, brown butter，法國藍龍蝦肉鮮嫩爽甜，配上帶青檸與薑香的清湯，清新怡人的一道菜。

Blue lobster, garden leaves, lime, ginger, brown butter

接著來一客冰凍雪葩"Ice cold" butter beans, fresh almond, garden leaves，清清味蕾，迎接接下來的主菜。

"Ice cold" butter beans, fresh almond, garden leaves

主菜大家可以從pigeon或wagyu中二選一。我選了Wagyu beef, Noirmoutier baby potato, Swiss chard, ravigote jus。和牛的肉質軟嫩，不錯呢。

Wagyu beef, Noirmoutier baby potato, Swiss chard, ravigote jus

甜品前先來點法國芝士。Epure供應多款法國芝士，全部存放在走進餐廳會必經的芝士房，看來吸引。這夜店方按我們口味喜好，選出由不同濃淡、軟硬質感組成的芝士拼盤，配搭美酒就寫意不過。

除了tasting menu的甜品Grand marnier souffle配mandarin sorbet，我們還額外加點了一客Epure的名物tableside caramelised mille-feuille。

Grand marnier souffle

tableside caramelised mille-feuille

厚厚的mille-feuille推到來我們枱邊，每切下去一下，都傳來清脆酥皮聲，未吃已經夠讓人期待。

tableside caramelised mille-feuille

tableside caramelised mille-feuille

從橫切面可清楚看到層次分明的酥皮。雖然之前已經吃過多次，但每次再遇上，視覺與聽覺效果仍是震撼的。上枱前再配上配上士多啤梨醬及帶點青檸香的鮮奶油。酥皮吃起來實在超輕、超鬆脆，亦不覺膩。我們就以這客出色的mille-feuille，以及精緻的petits fours，為我們這優雅又美味的法式一夜來個完美結局。

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Dining Method

Dine In

Spending Per Head

$2000 (Dinner)

Recommended Dishes

JamTea

Level4

117

3

On my birthday this year, my best friend decided to bring me to this French fine dining restaurant for an unforgettable and luxurious weekend brunch. We ordered 2 sets of brunch priced at $398 per person.Amuse-bouche: As a glimpse into the art of French cuisine, we were first offered this bite-sized fanciful teaser to delight the appetite. The amuse-bouche of the day was not just a visual delight, it was very delicious.Shucked to order Marennes d’Oléron oysters n°4: The exquisite Saturday 4-cour

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On my birthday this year, my best friend decided to bring me to this French fine dining restaurant for an unforgettable and luxurious weekend brunch. We ordered 2 sets of brunch priced at $398 per person.

Amuse-bouche: As a glimpse into the art of French cuisine, we were first offered this bite-sized fanciful teaser to delight the appetite. The amuse-bouche of the day was not just a visual delight, it was very delicious.

Shucked to order Marennes d’Oléron oysters n°4: The exquisite Saturday 4-course brunch set based on seasonal ingredients started with 3 fresh oysters farmed in western France. Though oysters are a delicacy frequently consumed by the plate-load here in Hong Kong, looking for the right place can be an agonizing task. If you are looking for the cream of the crop, ÉPURE will never let you down. Those oysters were some of the finest, meatiest and freshest we had in a long while. Complemented with watermelon radish sorbet, a fruity and tingling aftertaste was left inside my mouth even after the oyster was completely swallowed. I personally prefer to have a quick chew (at least) to really savor the natural flavors of oysters, but if the briny taste is somehow a bit too overwhelming, squeeze a little lemon on top to balance out the saltiness and to retain the freshness of the oyster.

Shucked to order Marennes d’Oléron oysters n°4

Slow cooked organic farm egg with Basque cured ham, baby spinach & Hollandaise Sauce: It tasted far better than it looked. The egg white got a great silky mouthfeel whereas the medium-soft boiled yolk was wonderfully creamy, just like custard. The deliciousness was packed full of flavor and paired delicately with a slightly acidic Hollandaise sauce. The semi-translucent French ham was a slightly sweet with nutty aroma and very little salt to the taste. It was cut very thin and had a chewy texture.

Slow cooked organic farm egg with Basque cured ham, baby spinach & Hollandaise Sauce

Freshly Baked Bread: This was such an impressive and delicious bread basket that I couldn't stop eating it. All of the bite-sized bread was baked in-house and I could literally eat the whole basket in lieu of a proper meal. The croissants were definitely the knockout items. ÉPURE has perfected the crunchy, flaky crust and splendidly soft interior of croissants.

Freshly Baked Bread

Butternut squash veloute, pear and chestnut: Both my friend and I were huge fans of this creamy and satisfying soup with the comforting flavors of butternut squash and pear. The chopped chestnuts added an additional richness and texture to the soup, which is perfect during the fall season.

Butternut squash veloute, pear and chestnut

Spit roast of the day, cooked autumn vegetables and mesclun: I was advised the roast was chicken. The dish came in well-presented and a really decent size. The appetizing roast tasted so excellent, possibly the nicest roast chicken ever! The accompanying assorted young and tender green leaves were refreshing. My personal pick would be the Brussels sprout which was so softened on the inside but crispy on the outside.

Spit roast of the day, cooked autumn vegetables and mesclun

Seafood pot, saffron, pink garlic, citrus and basil: Another phenomenal main course of the brunch set. The seafood pot consisted of a small segment of lobster, octopus tentacle and fish. The awesome selection of fresh seafood tasted of the clean open sea and was bathed in the most delicious garlic and citrus sauce.

Seafood pot, saffron, pink garlic, citrus and basil

40% milk chocolate- creamy and ice cold, lemon confit and cocoa tuile: The brunch experience finished off with the restaurant’s signature chocolate dessert. This chocolate lovers’ dream was heavenly delicious with a very pretty décor.

40% milk chocolate- creamy and ice cold, lemon confit and cocoa tuile

Petits fours: Last but not least, we were provided with an assortment of bite-sized confections, which were a mastery of texture, flavor and visual presentation. My favorite was the “orange blossom” macarons. The dainty macarons were delicately crunchy on the outside, while moist, chewy, and super flavorful on the inside “orange blossom” fillings. It was a classy end to an exceptionally classy meal.

We absolutely loved the delicious four-course brunch featuring the use of exceptionally fresh and seasonal ingredients. The service was friendly, the ambiance was cozy, and pricing was fair at this level. I would definitely recommend ÉPURE as an ideal place for a relaxing weekend.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2015-11-28

Dining Method

Dine In

Spending Per Head

$450 (Lunch)

Recommended Dishes