Le Bec Fin

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Dinner was relatively expensive at approx. HKD1,500 per person given no introduction nor explanation at how the dish item was prepared or where the ingredients were from (when we asked for more information regarding the food served). Instead, we were answered with "it's fish" and "it's abalone" for example, which was clearly evident...Service was average with no spectacular elements, would not recommend visiting at dinner time. Steak today was good, uni and lobster was alright and prawn tasted v

小弟本身喜歡到處食下高級餐廳所以本身抱住少少期望. 首先訂檯既時候已經有少少不滿. 餐廳要求銀行入數做deposit. deposit做法係高級餐廳角度係正確但通常都有網上付款或者其他比較讓消費者覺得較為安全的方法而不是whatsapp客戶銀行戶口要求入數.這個行為十分扣分而店員在溝通上的服務態度也非常不專業.說回食飯當晚: 店長一開始就幫我們帶到位置，一切正常. 到選擇套餐這裡就出了第二個讓到我們不太高興的地方，餐廳不讓我們各自選擇套餐上的選項 分別是和牛sandwich，和牛sukiyaki.我們就很迷茫，正確來說其實餐廳怎麼樣選擇去讓客人品味是他們的事 而我只是從一個消費者同埋全世界食好野既角度去覺得餐廳非常小氣. 作為一個比左3000$ deposit （for 三個人） 同埋食19xx既套餐嚟講，真係都未見過.說回食物啦：ok 啦 冇咩特別 個味道配搭幾得意一個類似凍蟹既菜色，幾好食 但冇咩特別好有美感但真係鰻魚唔夠熱，味道出唔到. 因此食唔到魚既味道. 可惜特別的醬料配對以及牛肉部位. 喜歡海膽與鮑魚的味道配搭非常好. 醬也非常香. 唔會唔好味 但同普通餐廳差不多 沒什麼驚

說起Omakase (廚師發辦), 相信大家都應該相當雀躍~ 小妹都是一樣, 當月有盈餘的時候, 就會約三五知己去食日式Omakase, 看到師傅在面前用上當月最新鮮、最優質的食材做料理, 所以雖然廚師發辦一般不便宜, 我還是每隔數月就去尋坊好味的 Omakase~ 在上月的時候, 朋友說北角新開了一間名叫 Le Bec Fin的日法式FUSHION 餐廳, 當中提供的Omakase更是由Chef Hisa 主理~ Chef Hisa 大有來頭, 以前曾担任日本領事館首席行政總廚, 經常被日本領事盛讚- 精細的味蕾, 借着極珍貴又天然的食材, 卓越的烹調方法, 就算是不加上一粒鹽都能帶山食物的鮮味, 所以我真的很期待這一餐飯喲~ Le Bec Fin用上全黑的裝修, 極富格調和氣派, 客人們可以坐在BAR枱旁邊品嚐由Chef所創造的極品美食, 邊可以和Chef交流美食經驗, 而且餐廳位置頗為低調, 私密度十足~ 坐好後, chef 先送上開胃又香脆的雜果仁, 這裡連果仁都超美味, 很開胃呢~ 餐具放置整齊, 一絲不苟的細節再加上細心的服務, 着實令人有賓至如歸的感受

Omakase is basically a surprise, the Chef will create a dinner for you using his creative skills.The ones I have had in the past in Japanese restaurants revolve around sushi and sashimi but at Le Bec Fin, there is a European twist hence the French name.I was really excited in trying it out as the current trend of Western culinary with Japanese ingredients is the current trend just like HAKU.Le Bec Fin is headed by  Chef Hisa who used to work at the Japanese Embassy in Hong Kong.Chef Hisa uses pr

A serene oasis off the busy Marble Road - served by Chef Hisa, the restaurant is small with 10 seats at the bar, and a table of 4. I especially like the simple, clean Japanese minimalist interior, giving out a relaxing yet modern decor. welcome snacks: Caramel popcorn with pepper - slightly too generous with the pepper, giving the sweet caramel popcorn a rather spicy kick, an interesting, racy way to start the meal.Homemade bread - served warm, soft & chewy. Delicious with butter. Salad composee

Glad to be the first ppl to write a good critic for this resto here. I had an impressive lunch here.Snack: caramel popcorn with black pepper, my hubby likes it a lot. Homemade bread and homemade butter are fresh and delicious Appetiser: very nicely presented and fresh salad. It’s like an art piece! Some ingredients are cooked in charcoaled oven. Wiped cream was in apple vinegar tasted. Nice!Soup: one of the best onion soup I have ever had. Main courses:Wagyu beef burger is excellent. Uni pasta,