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Aqua (Moved) New Location

3.5

3.5

530 Reviews

Taste

Decor

Service

Hygiene

Value

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59292

Tsim Sha Tsui

$401-800

Japanese Italian Seafood Sushi/Sashimi Fine Dining

262

85

88

Tiramisu

5 Recommended

chungka

Level4

543

0

諗緊Aqua食lunch定dinner好，咁啱另一間Restaurant Week Popinjays有dinner，所以book Aqua食lunch。一早喺apps寫名窗口位加慶祝六週年快樂，點知成餐都冇任何表示，唯有埋單走人。一去到，坐上層窗口位，望青洲嗰邊，景色一流，不過有d曬。蠔就地中海蠔要加$15隻，點知個waiter唔記得咗，我地食完頭盤提佢先話漏咗單，最後主菜後先上。頭盤係三文魚+三文魚子+芥辣八爪魚，另一款係炸粟米天婦羅，可借落咗紅薑，我要逐條揀番出嚟。主菜係意大利雲吞，太乾。蠔太細隻，但價錢反映咗。甜品tiramisu有個朱古力波包住有心思。咖啡要$28都加咗杯，個杯同糖架靚。不過樓下幾十個鬼妹好嘈，聲傳番上嚟。

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諗緊Aqua食lunch定dinner好，咁啱另一間Restaurant Week Popinjays有dinner，所以book Aqua食lunch。一早喺apps寫名窗口位加慶祝六週年快樂，點知成餐都冇任何表示，唯有埋單走人。一去到，坐上層窗口位，望青洲嗰邊，景色一流，不過有d曬。蠔就地中海蠔要加$15隻，點知個waiter唔記得咗，我地食完頭盤提佢先話漏咗單，最後主菜後先上。頭盤係三文魚+三文魚子+芥辣八爪魚，另一款係炸粟米天婦羅，可借落咗紅薑，我要逐條揀番出嚟。主菜係意大利雲吞，太乾。蠔太細隻，但價錢反映咗。甜品tiramisu有個朱古力波包住有心思。咖啡要$28都加咗杯，個杯同糖架靚。不過樓下幾十個鬼妹好嘈，聲傳番上嚟。

炸粟米天婦羅

三文魚親子+芥辣八爪魚

意大利雲吞

(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

2020-09-26

Waiting Time

5 Minutes (Dine In)

Spending Per Head

$300 (Breakfast)

Dining Offer

試食活動

Recommended Dishes

cutely3001

Level4

1.4K

52

食在黃昏時，本應如此，可是我們平常的無秩序溝通方式作祟。然後呢？我搞錯相約時間及地點，奔走之下，日已落。不過更慘情的也許是友人，要自己無無聊聊待著，雖說是個誤會，但還是對他感到抱歉了。　　以前到過Aqua，不過就是要上一層的Bar，而非這次的餐廳部分。Tramonto d' Estate - Sunset Menu，再次看到黃昏二字又忍不住抱歉感覺。然後友人一直說著不要緊，但明明入座時間為晚上六時至六時半……言歸正傳，兩道菜晚餐　$448+10%（位），三道菜　$498+10%（位）。甜品部分，若然選的是甜品拼盤，則可寫上自訂祝福語句，可先作安排讓對方有個驚喜。　　先上的餐包籃款式十分多，當中的無花果麵包教人最為喜愛。甜得帶點清香，麵包外層脆口，但內裏鬆綿不乾韌。而黑橄欖包的香氣味道亦不俗，同是外乾脆，內香稔，而這次去掉甜意，添上橄欖香味。隨籃附上的不是酸忌廉，而是蒜香蛋黃醬，酸酸甜甜的奶潤感，並帶陣陣蒜香，不得不愛。　　餐點還未上桌之前，先呷一口清新。Aqua Signature Cocktail - Aqua Queen及Mocktail - Mango Mania　$88（杯）。

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食在黃昏時，本應如此，可是我們平常的無秩序溝通方式作祟。然後呢？我搞錯相約時間及地點，奔走之下，日已落。不過更慘情的也許是友人，要自己無無聊聊待著，雖說是個誤會，但還是對他感到抱歉了。

　　以前到過Aqua，不過就是要上一層的Bar，而非這次的餐廳部分。Tramonto d' Estate - Sunset Menu，再次看到黃昏二字又忍不住抱歉感覺。然後友人一直說著不要緊，但明明入座時間為晚上六時至六時半……言歸正傳，兩道菜晚餐　$448+10%（位），三道菜　$498+10%（位）。甜品部分，若然選的是甜品拼盤，則可寫上自訂祝福語句，可先作安排讓對方有個驚喜。

　　先上的餐包籃款式十分多，當中的無花果麵包教人最為喜愛。甜得帶點清香，麵包外層脆口，但內裏鬆綿不乾韌。而黑橄欖包的香氣味道亦不俗，同是外乾脆，內香稔，而這次去掉甜意，添上橄欖香味。隨籃附上的不是酸忌廉，而是蒜香蛋黃醬，酸酸甜甜的奶潤感，並帶陣陣蒜香，不得不愛。

Aqua Signature Cocktail - Aqua Queen

Mocktail - Mango Mania

　　餐點還未上桌之前，先呷一口清新。Aqua Signature Cocktail - Aqua Queen及Mocktail - Mango Mania　$88（杯）。兩者均帶夏日氣息，清涼，酸甜醒神，有酒無酒自行選擇了。

日本野菜天婦羅伴黑松露麵豉紫菜絲汁

　　雖說Aqua整個是西餐廳的樣子，但其實也有日菜款式供應。我們選的第一個頭盤為日本野菜天婦羅伴黑松露麵豉紫菜絲汁，賣相是意料之內的精緻。室內冷氣頗大，油炸食物還得在剛上桌時趁熱儘快吃，才能嚐到最佳狀態吧。炸皮不厚身，緊附於食材之上，未會如坊間常見的甩皮甩骨。略帶酥脆，因為食材全為蔬菜，食時感覺比較少負擔。旁邊的黑松露麵豉紫菜絲汁配搭罕見，松露香氣鮮明，鹹中帶甜，濃度恰到好處。

藍水晶蝦配魚子片、布袋芝士及煙燻風乾車厘茄

　　藍水晶蝦配魚子片、布袋芝士及煙燻風乾車厘茄要另加$88享用。清晰易明的菜名，沒有多加Gimmick吹噓，上桌的，亦是最為真實的模樣。藍水晶蝦作底層，甜香不腥，細嫩順口，配以厚層奶潤感重的Burrata Cheese也不會過膩。魚子片及風乾車厘茄攜來煙燻香氣，鹹甜酸鮮齊集，沒有特別搶風頭的一點，來得和諧。

燴牛面珠肉配南瓜茸、黑松露片及雲吞

　　讓人難以抗拒的燴牛面珠肉配南瓜茸、黑松露片及雲吞。說到Raviolo，不是一碗的意式雲吞，而是一大大一件的隱藏版美味。一刀切下的一剎，沒有想過會有源源忌廉餡溢出，邪惡的香潤感不斷重擊著。此時，不要忘卻坐底的厚厚燴牛面珠肉，那是只用叉子輕壓便會化開的腍綿。肉香仍存，濕綿可口，沾上甜清南瓜茸，以及伴著薄香黑松露片同食，比較清新柔和。

意大利小麥粒配扇貝、龍蝦、花椰菜汁及甜酸蔥片

　　意大利小麥粒配扇貝、龍蝦、花椰菜汁及甜酸蔥片　+$128，比較清新的一道，滿滿的食材可見是毫不吝嗇的，感覺繽紛多采。煎至表面帶焦的扇貝肉腍香甜美，略帶彈性，不黏牙。龍蝦肉亦是水分豐富，甜美不改，嚼感充足。意大利小麥粒富有彈性咬口，粒粒分明，跟淡清花椰菜汁及甜酸蔥片同食，不單調。

　　就在此時，欣賞一下香港的醉人夜景。近年不論是天、地，還是人，各方面也有種衰弱倒退的感覺，涉及世界各國的事情。不管有多先進，經濟、政治等方面日漸強大。背後人民的文化素養卻沒有大大進步的跡象，更重要的自然環境問題只有輕微的延緩。各種各樣的問題急速浮現，因果關係，那些我們忽略已久的潛在危機。如此輕鬆自在舒適的日子，這樣的景色，還可以存在到什麼時候？

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Aqua甜品拼盤

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　　Aqua甜品拼盤，可寫上自訂字句的朱古力牌子還未解封，字被我藏起來了。拼盤賣相擺盤有條理，造型新穎，就是拍照時有點兒困難，而桌子小，擺放也有點麻煩。一份甜品拼盤共有五款甜點，若然不喜歡也可單選Tiramisu或有不同口味的Creme Brulee。另外還有一款是要加錢點選的櫻花金啤梨冰配柚子乳酪奶凍，比較特別的款式。

法式焦糖燉蛋

　　心太軟要趁熱吃，也許我們拍照什麼的耽誤太久，沒有澎湃的場面。朱古力餡只是微微的暖身，開始變得稠黏難流，好在甜而不膩。蛋糕外層略為帶脆，頗香口的，乾濕程度剛中，也就更少膩感。法式焦糖燉蛋表層灼至薄脆帶焦，入口味甜而濃香。下層燉蛋部分不算太甜，還有輕輕的薑味，細滑奶潤。

　　Tiramisu以小玻璃罐奉上，細滑的Mascarpone不會太甜膩，如像泡沫的輕盈。友人說酒味甚濃，我覺得是一般程度，說是頗香的。當中夾著點點甘苦並重的朱古力，亦為其一亮點，吃起來不會單有甜味。

　　話說甜品拼盤上的款式不知道是有定律還是會不時更變，友人就說著希望有檸檬雪葩。果真出現了，原個檸檬挖空，內裏盛著的是檸檬雪葩。酸勁十足，完全合我心意，雪葩細緻，冰感不重，吃起來順滑得多。最後還有閃電泡芺，對半切分，於切口位填上大量的粗朱古力切粒。帶微苦的朱古力粒剛好是我喜歡的味道，保持乾爽，食時不會漿口。不過泡芺就太過稔身，受水氣影響，變得軟綿綿了。
　　感謝友人相約，真的很久不見了，還得感謝當日的耐心等候……還有那份隨口提到就爽朗大方相贈的實用小禮物，最近會物盡其用的了:^)

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

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Dining Method

Dine In

Spending Per Head

$550 (Dinner)

Recommended Dishes

poly.rahman

Level1

1

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Generally when dining out I rarely choose (a) salad(s) as a main meal as there can be a tendency for salads to be boring (i.e. bunch of leaves, veggies and some form of tasteless protein usually in the form of chicken or fish/seafood). I was therefore intrigued and even sceptical of Aqua’s salad tasting menu (of which there were 4) – would it leave me feeling hungry (after all it’s just salads)? Will there be flavour enough to satisfy my taste buds?Before answering the first question, I will con

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Generally when dining out I rarely choose (a) salad(s) as a main meal as there can be a tendency for salads to be boring (i.e. bunch of leaves, veggies and some form of tasteless protein usually in the form of chicken or fish/seafood). I was therefore intrigued and even sceptical of Aqua’s salad tasting menu (of which there were 4) – would it leave me feeling hungry (after all it’s just salads)? Will there be flavour enough to satisfy my taste buds?

Before answering the first question, I will confess that I am not only a fussy eater (as I cook a lot myself – and expect good quality food) but also greedy eater (for which I make no apologies

). So, back to answering the question – I was so full after the second salad, that technically I did not need to eat any more. But, those of us who enjoy good food do not base our eating habits on technicality.

Salad 1: Orbetello sea bass carpaccio salad served with avocado, crunchy vegetables, toasted hazelnuts and lemon foam

My initial thought when presented with this salad was that it was “oh so beautiful” – I mean it was a work of art on a plate and the best thing was that you can eat it.

It is a very delicate salad where only the freshest ingredients will do – and in that respect it did not disappoint.

Flavour wise, I first thought that it was a little bland as I personally prefer a salad that packs a flavour punch. However, once I had devoured all four salads (except the last 2 mouthfuls– I was that full!) I began to appreciate the “naked” flavour and quality of the ingredient. It is certainly a salad where the ingredients speak for themselves – this is the perfect salad for those who have a palate for delicate food. The sea bass carpaccio was so delicate and beautiful it would have been a sin to mask that flavour with a strong dressing – the lemon foam was indeed the perfect (and only) accompaniment needed as far as dressing goes.

It made perfect sense for the most delicate salad to be served first. I paired it with a white crisp wine recommended by the sommelier – wish I could remember what it was as it was paired perfectly.

Salad 2: Aqua’s Parma ham and arugula salad served with Burrata cheese, artichoke and aged balsamic caviar:

This salad was an absolute contrast to the sea bass carpaccio salad – there was a flavour party dancing all over my taste buds! The combination of creamy burrata, salty parma ham, tartness from the balsamic caviar and the peppery taste of the arugula was an amazing combination. This is definitely my kind of salad – big flavours (but complementary). Again, the flavour of the salad came from the ingredients themselves.

Out of the four, if I had to pick my favourite salad, this would be the one. While I love parma ham I often don’t order it in restaurants and instead prefer to buy it from the supermarket only after tasting it. I don’t know if it is just me but I find that there is often a smell found in parma ham that really puts me off, really hard to describe it but those of you who know what I am talking about when I say “(drinking) glass smell” might have an indication – it’s not the same smell but that’s the best analogy I can offer.

This parma ham smelt and tasted awesome – superb quality. As you can tell by my lengthy description of parma ham smell – when it comes to food I seem to be blessed/cursed with an acute sense of smell.

One additional point that I must mention is the edible Aqua logo around the salad which was made with ground (dried) black olives which added a delightful contrasting crunchy texture.
It was a good looking robust salad – and I really enjoyed it.

Salad 3: Farro and Bronte pistachio lobster salad, served with sweetly glazed sweetbreads and homemade bell pepper jam

Decadent, unorthodox is how I would describe this salad. I would even go as far as to say that can be considered a main meal, both lobster and sweetbread portion was generous.
The balance of flavour in this salad leaned more towards the sweet side of the palate so, if you have a sweet tooth this salad is absolutely ideal. I personally found it a little too sweet as I don’t particularly have a sweet tooth (I say that but I did eat most of the dessert – but more about that later on).

The lobster and faro combination was fantastic – it was the sweet bread which I found it to be tipping the balance for me personally (I suppose it could also be because I am not very fond of the taste of sweet bread).

As far as presentation goes this salad was aesthetically spot on.

Salad 4: Crab and quinoa salad, served on a bed of fresh cucumber and caviar relish

I liked the simplicity and the freshness of this salad. I thoroughly enjoyed the slightly lemony flavour dressing which worked well with the delicate flavour of the crab and the occasional saltiness from the caviar/fish roe.

By the time I arrived to tasting the fourth salad I was very full but did eat it all except last 2 mouthfuls – there simply was no room. I think because I was so full I felt a tad indifferent and so I am going to say something I don’t generally say – the portions could have been a wee bit smaller (especially if you want to save some room for dessert).

Desserts

Before I go on to desserts I have to mention the best palate cleanser I think I have ever had. It was in drink form - I am sure exactly what it is called but it had prosecco, vodka and lemon sorbet. The taste – lemony bubbles, and it cleansed the palate beautifully.

I have had desserts at Aqua before and I love it – what I love about it is that it is light and not sickly sweet (I am not a big fan of excessive sweet food – and this includes desserts).
On to the dessert platter:

Lemon sorbet - served in a lemon, had right balance of tang and sweet which is what I particularly look for in a sorbet.

Vanilla ice cream – by the taste of the ice cream you can tell it was most definitely made using good quality vanilla beans, very aromatic.

Molten lava chocolate cake – I must confess that I am not a huge fan of this cake at Aqua. To me it smells very eggy – I know cakes contain eggs but as I said earlier there are some smells that I am not particularly fond of (and I do eat eggs) – the smell of this cake is very close to the “(drinking) glass smell”. I would prefer a chocolate cake to smell more chocolatey than eggy. The eggy smell was very overwhelming for me to taste the cake.

Tiramisu – I am a self-confessed tiramisu snob. I feel I have earned the right to be so as I have practised and perfected an old colleague’s grandmother’s family (Italian) tiramisu recipe over the last 8 years. I therefore never order tiramisu in restaurants because on the occasions that I have, I have been disappointed – and it is always because my expectations are super high.

At Aqua I ate all of my tiramisu – I therefore cannot deny that I didn’t like it. This was a twist on the classic – a lighter version of it if you like. Just as well – as there was just no more room!

Orbetello sea bass carpaccio salad served with avocado, crunchy vegetables, toasted hazelnuts and le

Orbetello sea bass carpaccio salad served with avocado, crunchy vegetables, toasted hazelnuts and le

Aqua’s Parma ham and arugula salad served with Burrata cheese, artichoke and aged balsamic caviar

Aqua’s Parma ham and arugula salad served with Burrata cheese, artichoke and aged balsamic caviar

Farro and Bronte pistachio lobster salad, served with sweetly glazed sweetbreads and homemade bell p

Farro and Bronte pistachio lobster salad, served with sweetly glazed sweetbreads and homemade bell p

Farro and Bronte pistachio lobster salad, served with sweetly glazed sweetbreads and homemade bell p

Crab and quinoa salad, served on a bed of fresh cucumber and caviar relish

prosecco, vodka and lemon sorbet

(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

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Date of Visit

2015-06-01

Dining Method

Dine In

Recommended Dishes

Sturdy

Level3

34

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Having turned up without any prior restaurant booking, I was relieved that the friendly reception staff immediately escorted us to a nice table by the window (we were very lucky, because it was a Saturday night and though it was late, they were quite busy actually). It was after all their "A Night in Omotesando" evening, and we already had plans to head up to the Aqua Spirit bar after the meal....My friend and I don't really splash out on posh nosh that often so it took us absolute ages to decid

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Having turned up without any prior restaurant booking, I was relieved that the friendly reception staff immediately escorted us to a nice table by the window (we were very lucky, because it was a Saturday night and though it was late, they were quite busy actually). It was after all their "A Night in Omotesando" evening, and we already had plans to head up to the Aqua Spirit bar after the meal....
My friend and I don't really splash out on posh nosh that often so it took us absolute ages to decide what to order. While we struggled to make up our minds, we were invited to a free glass of Veuve Clicquot champagne and a few delightful appeteasers, which sure helped put us in the mood but made the ordering no easier.
Eventually, we decided to order starters and main courses from the Italian menu and share all.
First, we had the scallop and Taleggio cheese fondue with truffle caviar. The three white gems were seared just enough so they were perfectly tender and of delicious smooth texture. The creamy sauce was a pure delight and the luscious pearls of truffle added a touch of luxury to this appetizer.

Scallops in Taleggio Fondue

Next came the hand-pulled Burrata, probably the most precious of all buffalo mozzarella cheeses, with the unique texture that is highly addictive. The presentation of this beautiful plump sphere was truly magnificent: resting on a nest of rocket salad surrounded by an emerald green pond of gorgeous herbs and garnished with the most delicate leaves and a stunning blue petal - it was almost too beautiful to eat. But of course, the inhibitions were short-lived and once we started on the Burrata, it soon disappeared.

Hand-Pulled Buffalo Burrata

My friend had ordered the garoupa, which came served on a bed of spinach and delicate mushrooms was complimented by an utterly decadent helping of freshly sliced white truffle. The fish was moist and tender and its flesh was shiny and white, just was we like it. The spinach worked perfectly with the fish while the truffle gave that certain "je ne sais quoi" that made it a very memorable dish.

Garoupa with White Truffle

I had opted for what I thought would be a slightly pimped up Carbonara, but oh my, this was something in an entirely different league from any Carbonara I ever tasted before. The pasta was perfectly cooked, slightly al dente (neither chewy nor mushy) and the creamy eggy sauce was of mouthwatering colour and tasted absolutely divine. The sauce was well balanced in flavour and texture, and it coated every single strand of the pasta and adhered well to it without being sticky. The crispy bacon that sat on the pasta like a crown was an unexpectedly tasty delight and it cumbled easily over the pasta to blend with the rest of the dish so you got a piece with every mouthful. Even my friend had to admit that my dish reigned supreme that evening and I was very happy with my choice.

To go with our lavish meal, we had humbly ordered the most affordable Pinot Noir by the glass - and it was an excellent choice.
After that lavish pasta I was pretty much done but ever the glutton, my friend ordered a portion of the classic Aqua signature Tiramisu. I didn't even have to try it to know it is awesome as I had tasted it many times before. And judging by my friend's sheepish grin, it was just what he had wanted.

This was again a spectacular dinner with excellent service, breathtaking views and an atmosphere that is very hard to trump if you ask me.
After the meal, we went upstairs to the bar where the party "A Night in Omotesando" was in full swing. The professional make-up artists was there beautifying women, turning them into gorgeous geishas, while two stunningly beautiful dancers in short kimonos did a jaw dropping performance on the dancefloor.
We indulged in Porn Star Martinis - it was a night to remember!

Porn Star Martinis

We sure will be back for more over the festive season!

Other Info. : The Carbonara is to die for! Be sure to check out the bar upstairs and while the Harbour view is awesome, check out the view towards Kowloon - amazing!

(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

2014-11-22

Dining Method

Dine In

Spending Per Head

$2000 (Dinner)

Recommended Dishes