Maison ES

Open Now

Now Closed

Maison ES係一間充滿亞洲風味嘅新派法式餐廳位置喺星街交界，入口位於電氣街田園風嘅橄欖綠門面非常獨特店內極具復古風味嘅梳化及一盞盞水晶燈營造出古典浪漫氣息🏛️餐廳由女主廚兼創辦人Chef Esther Sham主理擅長將法國菜式結合港式及亞洲元素醬汁及煮法都有唔少港式烹調風格唔想叫set嘅話都可以好似我咁按喜好單點à la carte嚟呢度慶祝生日或舉行私人派對/婚宴都非常適合🥂 Saint Louis, Blanc de Blancs, Brut, N.V.𓇬 Bread蔥油麵包外層酥香內濕潤配上自家製XO沙茶醬牛油蔥油味無XO沙茶醬咁強烈兩者味道幾夾，鹹香微辣好濃味𓇬 L'amuse Bouche將蜜瓜、龍蝦肉切粒加上三文魚籽及紫蘇花呈現出和諧優雅嘅清甜味道幾清爽嘅一道前菜𓇬 Langoustine用墨魚打造嘅麵條比手工意粉更彈牙有嚼勁麵條爽滑，越細嚼鮮味會越出醬汁以蝦醬作主調，濃香鮮美而且唔會太鹹配料有氣炸蝦及三文魚籽，鮮上加鮮𓇬 Pigeon連皮嘅鴿胸肉經過真空低溫慢煮處理再煎鴿皮焦脆，鹵過嘅鴿肉紅潤柔嫩軟彈配搭烏梅子醬、喼汁及淮鹽巧妙提味，突顯鴿肉獨有濃郁風味鴿胸隔離仲有

再次來Maison ES吃fushion風法國菜對於上次來吃的中法菜式依然有美好的深刻印象這次加入港式風味的法國菜式都很美味!新出的秋冬餐單加入了港式料理常用的食材及醬料例如蝦醬口味的墨魚闊麵，靈感取自炒蝦醬魷魚將墨魚變成麵條形狀，配以蝦醬及蠔油為主調的醬汁再搭香煎海螯蝦肉，每一啖都是濃烈海鮮鮮香味碎碎的脆乾蝦粒令整體口感更豐富接著來說說我最愛的菜式滷水乳鴿胸靈感取自滷水肉類肉質軟嫩之餘熟度是剛剛好鴿肉蘸著特製的酸梅醬吃，吃起來更香甜可口旁邊的脆卷包著鵝肝和松露醬也實在太好吃了!另外茄子菜式亦變得避風塘化大廚很有心思地將茄子弄成三種食法在輕烤過的茄子皮裡放上綿滑茄子蓉及炸茄子粒一次過吃到三種味道及口感!! 加上蒜蓉脆脆及辣椒油，帶微微辣感比起傳統避風塘式味道多一點新鮮感又少一點油膩感而且這是全素食！素食都可以這麼好吃的~~~期待下次大廚的新創意!!

法式烹調下的菜式中帶出香港特色的Fine Dining去年都有光顧MaisonES ，對餐廳細緻的法國菜式，以及高貴優雅的環境留下深刻印象 (費事得個讚，缺點係第一次去搵唔到路，其實係太古廣場三期出星街，見到垃圾房同東美地產之間條斜路行上去就係）最近一年消費習慣逐漸北上，加上遊客消費習慣的改變，令本土餐廳生存更困難，所以今次去到餐廳，都發現餐廳在原有的法國菜式Fine Dining 中，加入了本土元素，就好似今次的用餐中，在西式菜式中同時帶有香港味道，例如柱侯牛腩式的 Wellington，帶點fusion菜的感覺。以下會介紹:一入座首先為蔥油麵包，配上XO牛油，並配上 來自法國的香檳Saint Louis Blanc de Blancs Brut,N.V. ,帶有柑橘果香，酸度適中，泡沫都很細膩，清新口感能增強食物口感，配合前菜一流。🔸cuttlefish noodles • salmon roe dried shrimp pufts🔸靈感來自蝦醬炒魷魚，為一道小龍蝦配蝦醬忌廉意粉。麵條為100%墨魚切成，再加入由奶油、發酵蝦醬和蠔油製成的甜美奶油醬配合兩個炒龍蝦，甜甜的 作為前菜很

Maison ES is a culinary gem that beautifully marries traditional French fine dining with innovative techniques, offering a unique dining experience in a vibrant atmosphere, enhanced by its status as a famous filming location!Sea Cucumber MeatThe Sea Cucumber Meat featured elegantly presented sea cucumber paired with salmon roe, sugar snap peas, and a light potato espuma.The "Tartare"The chuck-rib was tender and flavorful, complemented by the luxurious oscietra caviar and a soft-boiled quail egg

eats meets west - in a delightful dance of taste & tradition初訪Maison ES試咗佢地嘅fusion法國菜menu，優雅嘅法國菜式加入多種港式風味元素，別具特色，每道菜都充滿驚喜。𖦹 法式蔥油包配xo醬牛油𖦹 langoustine cuttlefish noodles • salmon roe • dried shrimp puffs creamy fermented shrimp & chives sauce呢道菜嘅靈感嚟自蝦醬炒魷魚，麵條以100%墨魚製成並煮至al dante，滑溜到好似食緊粉皮咁；配上以蝦醬、蠔油調製以成既醬汁，以及晶瑩剔透嘅三文魚子、脆口嘅蝦乾碎，營造出絕佳嘅口感、顏色對比。𖦹 pigeon brined-pigeon breast • pigeon confit cigar with foie gras • napa cabbage truffle paste • brussels sprouts • worcestershire bubbles • spice salt sweet plum

// 𝙀𝙘𝙡𝙚𝙘𝙩𝙞𝙘 𝘼𝙨𝙞𝙖𝙣-𝙁𝙧𝙚𝙣𝙘𝙝 𝙁𝙪𝙨𝙞𝙤𝙣 𝙁𝙞𝙣𝙚 𝘿𝙞𝙣𝙞𝙣𝙜 𝘿𝙚𝙨𝙩𝙞𝙣𝙖𝙩𝙞𝙤𝙣 - 𝙈𝙖𝙞𝙨𝙤𝙣 𝙀𝙎 🍴 //-Well-situated in the bustling heart of Wan Chai complemented with an exquisite interior design, 𝐌𝐚𝐢𝐬𝐨𝐧 𝐄𝐒 is an eclectic Asian-French fusion fine dining destination helmed by Chef Esther Sham, presenting an exhilarating culinary experience to impress the tastebuds of all diners.-☞ 𝐋𝐚𝐧𝐠𝐨𝐮𝐬𝐭𝐢𝐧𝐞Stunningly flavored with creamy fermented shrimp and chives sauce for distinctively savory flavors, the cuttlefish noodles were perfec

We had the pleasure of indulging in the exquisite tasting menu at Maison ES, and it was nothing short of magical! Each dish was a beautiful homage to French cuisine, artfully presented and bursting with flavor.Starting with the Maison Es Signature Tartare—a delightful blend of chuck rib, soft-boiled quail egg, and a Hong Kong-style satay emulsion, all topped with crispy rice noodles. It was a perfect balance of textures!Next up was the Pigeon: tender brined pigeon breast paired with a confit cig

由著名女廚 Chef Esther Sham主理 更是首位女廚兼西廚畢業於中華廚藝學院大師班👩🏻‍🍳最近推出全新秋冬 Menu - Eats meets West一試港式風味的法國菜🥂走入法式大宅，被法式古典裝潢、古董收藏擺設、水晶吊燈包圍💎還有不同配搭的花飾🌸沉浸在法式浪漫當中～Bread法式蔥油包配XO沙茶牛油醬L’amuse Bouche北海道帶子配三文魚籽One-bite size 餐前小食再配上紫菜脆片增添口感The “Tartare”Maison ES 招牌菜 —— 沙嗲牛米作概念將牛肉他他混入港式元素鹿兒島A4和牛肩胛里脊，混入沙嗲醬puree、半熟的鵪鶉蛋、魚子醬旁邊是米粉製的薄米脆片Pigeon一鴿兩食 · 慢煮鴿胸 · 春卷寶石紅鴿胸，入口嫩滑而不腥媲美中環某一星北歐菜的 Pigeon⭐️建議沾上烏莓汁享用春捲是油封鴿腿肉、鵝肝、松露醬餡料🤤味道非常豐富💖Eggplant素菜避風塘 · 茄子釀茄子以3種方式烹飪茄子茄子皮經炙燒帶煙燻氣息開邊茄子挖出茄子後搗成蓉再重新裝填進茄子裡再放上炸茄子 (似椒鹽豆腐！）不喜歡茄子都會覺得容易入口一旁的蒜蓉奶油醬是畫龍點精✨Blac

餐廳位於灣仔寧靜的電氣街頭，裝潢十分典雅❤️木凳放上舒適軟墊、拱門式的落地鏡、牆上的掛畫處處流露店家的細膩😌🍞Bread法式蔥油麵包抹上少許沙茶牛油醬以鹹香先行打開味蕾😋🌊L’amuse Bouche鮮甜清涼的北海道帶子三文魚籽配上葉片紫菜脆片、紫蘇花，賣相很精緻🌺🍝Langoustine 靈感源自港式小菜蝦醬炒鮮魷麵條由墨魚製成，口感爽彈😚沾上以奶油、蝦醬、蠔油製成的醬汁，非常好吃墨魚麵兩旁的龍蝦啖啖肉，亦很鮮美💗🐤Pigeon真空低溫烹飪的鴿胸，肉質嫩滑看著鮮紅色，入口完全不會覺得腥😙可略沾附帶的甜梅醬享用一旁的春捲，輕薄的炸衣包裹著由鴿腿肉、鵝肝醬、黑松露等製成的餡料🤤味道豐富💖 🍆Eggplant素菜茄子取避風塘煎釀三寶之意以3種烹飪方式展現茄子魅力開邊茄子挖空內裡，茄子皮經炙燒帶煙燻氣息🔥挖出來的茄子搗成蓉，重新裝填進茄子裡再放上看似黃金豆腐的茄子粒一個茄子化出多種口味、質感，且味道不俗😎與之搭配的奶油醬酸甜可口且能依個人喜好沾上點綴著的辣油🌶️🐂The “Wagyu” Wellington威靈頓牛創新融入港式風韻用柱侯醬調味，並以白蘿蔔伴碟😙白蘿蔔超清甜，很喜歡這樣與威靈頓牛配

📍灣仔半山法式小餐館‼️· fusion menu好有驚喜😋 — Maison ES🥂·#pigfoodiexhk_灣仔#pigfoodiexhk_法國菜==============================一直都好想嚟呢間法式小餐館,上星期終於有機會一試佢地嘅fusion menu🥰餐廳裝修雅致，環境舒適，好適合撐枱腳😋——————————————————————⭐️Amuse Bouche （4.3/5）前菜有吞拿魚同埋蔥油包麵包，鬆軟可口😋·⭐️Langoustine （4.7/5）用咗墨魚製成嘅「麵條」😋❤️口感非常煙韌！蝦醬醬汁非常鮮味，加埋三文魚子鹹香十足，真係好好味!😆·⭐️Pigeon （4.2/5）乳鴿肉味濃郁,點埋醬汁酸酸甜甜🥰春卷香脆可口！•⭐️Crispy Bean Curd Roll （4.4/5）用咗中式嘅腐皮卷做inspiration，腐皮整到好香脆唔油膩❤️入面包住露筍、粉絲、蘑菇絲，口感豐富，加埋粟米茸甜甜地好特別😆•⭐️The “Wagyu” Wellington - Maison ES Signature （4.7/5）全晚最期待嘅beef wellingt

必點推薦🔥💎招牌生牛肉他他配魚子醬這道菜真的太高級了！生牛肉他他搭配頂級魚子醬，口感豐富層次分明！特別是配上溫泉鵪鶉蛋，一口下去蛋黃流心配上飽滿鮮甜的生牛肉，完全驚艷！香港特色沙嗲醬汁的創新搭配讓這道菜更有驚喜～🕊脆皮乳鴿配鵝肝這道菜太美味了姐妹們！鴿胸嫩滑多汁，配上自製鵝肝雪茄捲，每一口都是享受！松露白菜醬汁的香氣讓整道菜更有層次，絕對是試過就忘不了的美味！🍆炭烤茄子看似簡單的茄子，卻藏著大廚的巧思！外層炭烤入味，內裡是搗碎炸茄子，搭配蒜香奶油醬，香辣過癮！🐚黑鮑魚配野菌鮑魚鮮甜彈牙，配上蒜香野菌燉的意大利雜糧，每一口都是海鮮的鮮美！☕熔岩蛋糕必須預留胃口給這道甜品！espresso咖啡香配上西米露，清爽的杏仁茶雪葩，完美的甜蜜ending～

⭐️Saint Louis Blanc de Blanca Brut, N.V.easy to drink, its smooth⭐️sour breadThe bread is so fluffy and the butter is so fragrant⭐️L'amuse BoucheWhite broccoli sauce with scallop, on top it had salmon roe. The taste is fresh⭐️The "Tartare" Kyushu wagyu beef is satay tasting, half-cooked quail eggs, caviar, mixed it, then put it on the rice crackers to eat. Rice crackers are so crispy 😋, and it has a rich taste⭐️French QuailIt put glutinous rice and chinese style susauage inside the French quail, it c

After work, I went shopping with my boyfriend and happened to be attracted by this restaurant's unique exterior decor. Without much thought, we decided to give it a try, and it was such a delightful surprise! I made my boyfriend remember it right away. 🤣The restaurant's dishes feel a bit like fusion cuisine, incorporating Hong Kong elements into French dishes, but it really works well together!For the appetizer, we had chuck rib tartare served with satay sauce, crispy rice crackers, and a soft-b

「Maison ES」主打法式Fusion料理，餐廳過去曾是多部影視作品拍攝場地。餐廳環境舒適，桌距寬敞，微醺的燈光很有氣氛，是約會或慶祝特別節日的好地方。今天點了3 courses Set🥂Bread圓形的餐包，拿上手很有溫度。底下烤的酥脆，表面很有光澤，裡面鬆軟帶點香氣。沾上一旁奶油，口感十分高雅。🥂Appetizer 相當可愛的小罐子裡，放入黃澄澄的三文魚籽帶子等食材，看上去相當高雅。沒有多餘調味，口感新鮮天然。🥂Beef Tartare 這道菜使用A4等級和牛與鵪鶉蛋，再用高級魚子醬點綴。一旁米製的脆片，像朵白色的花。整道菜宛如藝術品般，賞心悅目。牛肉無可挑剔，新鮮油脂適中，且完全沒有筋。清新的鵪鶉蛋襯托出魚子醬的鹹香，搭配脆脆的米紙，美味的無懈可擊。本日最出色！🥂French Quail不同於常見的港式乳鴿，以花雕酒浸泡後，每口都能嚐到濃郁的酒香，味道很強烈，不喜歡花雕酒可能會有點衝擊味覺。乳鴿外皮很脆，裡面還塞入了滿滿的飯，吸飽乳鴿精華，每粒米都很入味。整道菜酒香濃郁，很有飽足感。🥂French Toast 甜品部份，使用鬆軟的法式吐司，上頭鋪上香濃的花生醬，味道的衝擊很有

今晚嘅餐飲體驗，簡直係一場味蕾嘅冒險旅程！呢間餐廳嘅創意菜式，將法式優雅同香港地道風味完美融合！首先，我哋叫咗兩杯橙汁，酸酸甜甜好開胃。緊接而來嘅L'amuse Bouche， 「Tartare」的出現，Maison ES Signature chuck-rib 的細膩牛肉，配上奢華的魚子醬和鵪鶉蛋，口感層次豐富，而最令人驚喜嘅係，香港式沙嗲醬汁竟然咁和諧！米脆片的加入，更添一份獨特的口感！主菜的法國鵪鶉，烹調得恰到好處，肉質鮮嫩多汁。配搭中式臘腸、西蘭花和糯米飯。甜中帶鹹，有梅子汁的點綴。甜品「French Toast」，法式多士的鬆軟，配上自家製花生醬ganache 的濃郁，金糖脆餅的酥脆，港式奶茶雪糕，大滿足！最後，Petit Fours 的精緻小甜點，為這場美食盛宴畫上完美句號。Last night's dining experience was nothing short of a culinary adventure. This restaurant's innovative dishes seamlessly blend French elegance with the