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8-min walk from Exit B1, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station
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Telephone
52758881
Opening Hours
Today
19:00 - 23:00
Mon - Sun
19:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
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新派法式菜crossover中式元素高質fine dinning，年輕主廚Tony將中菜常見用到嘅食材，用西式烹調技術，大膽創新，精緻法式擺盤，完美融合，令人耳目一新。🔄Choux。Salted Egg Shrimp。Comte將中式嘅鹹蛋黃蝦仁菜式做成餡料，放入迷你泡芙中，刨上comte cheese，one bite size appetizer。🔄XO。Scallop。Broccoli將中菜XO醬西蘭花帶子演變，新鮮帶子做他他，搭配自製 XO 醬，西蘭花充滿炭燒香氣，紅蘿蔔片做撻底，口感層次豐富。🔄Saba。Cherry。Daikon鯖魚用一夜乾嘅方法，突出鹹鮮味，車厘子同醋做汁，白蘿蔔絲切成麵條狀，帶點和風，令人印象深刻。🔄Steamed Egg White。Clams。Nori Oil。Uni滑嫩蒸蛋白搭配濃郁海膽汁，花甲鮮甜，泰國海苔油，鮮味滿分。🔄Threadfin。Rice Noodle。 Fermented Carrot and Chilli蒸馬友與陳村粉，搭配自家用紅蘿蔔、辣椒、香茅發酵十日加忌廉做醬汁，展現傳統與創新結合。🔄Flower Crab。Chili oil。Dandan Noodle用韓式水冷麵做法，將經典擔擔麵，加上避風塘炸蒜粒，帶來全新味覺體驗，香辣適中。🔄Milk Mocha。Sweet Potato。Ginger。Sesame甜品部分，用嶄新嘅方法，將薑汁撞奶、牛奶麻糬、薑煮番薯粒，芝麻糖，用全新演繹，滿足又不膩。PATH 不僅用上高品質食材，在味道上創新，更在擺盤上展現了藝術感，欣賞厨師手藝，無論是視覺還是味覺，令人難忘fine dining體驗。Tasting menuDinner $1380pp菜單會因應季節食材而有所調節
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呢間新開嘅Fusion Fine Dine融入中式元素嘅法國菜，拿捏得恰到好處，一啲都唔會突兀，只有八個吧枱嘅位置，可以近距離觀察到主廚嘅烹調手法同埋可以同食客交流，更加有親切感，成餐飯不斷聽主廚嘅介紹同埋享用美食，成個過程好舒適($1380/pp)煙燻菠蘿啤酒脆杯🍍致敬主廚兒時圍村飲食記憶，果木燻香縈繞的爆汁菠蘿粒與酥脆啤酒泡芙碰撞，瞬間喚醒味蕾康提芝士黃金蝦泡芙🧀法式優雅，鹹蛋黃慕斯裹挾蝦肉鮮甜，頂上康提芝士昇華鹹香層次卻不喧賓奪主鵝肝撻🦆豐腴肝醬鵝中段慢慢滲出，脂香四散，當中嘅甜醋中和咗油膩感，平衡得好好伊佐木蜜柑魚子醬🐟將伊佐木，蜜柑，魚子醬拌勻，鮮甜集於一身，三鮮合璧花甲海膽蒸蛋白🥚蒸到恰到好處好滑溜，能夠突顯每樣食材嘅鮮味，互相輝映，花甲肥美飽滿，海苔油鹹香味道更加吊起食材嘅鮮味馬友蒸陳村粉🐟手作陳村粉，誠意滿分鴨胸🦆鴨胸反覆炙烤及靜止，肉質緊致花蟹擔擔麵🍜韓式水冷麵做法邂逅川渝魂靈。腰果醬打底，避風塘蒜酥點睛，中間仲會蟹殼熬煮的清湯牛奶麻糬🥛童趣作結，牛奶麻糬沾滿咗懷舊叮叮糖，面頭嘅薑汁撞奶泡沫質感輕盈靜岡士多啤梨🍓甜美嘅結尾
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✅️由Chef Tony主理，經驗豐富 @tony_mok_1017✅️每道菜大廚會親自介紹背後烹飪手法、食材選擇等巧思，使人大開眼界✅️主推粵菜元素的中式FUSION Tasting Menu✅️融入多種烹飪元素，每道菜式味道獨特，滿是驚喜✅️獨特的料理獻給獨特的那位，每位$1380絕對值得🐈前菜：1. 泡芙•黃金蝦•康提起司乍看不過是簡單的泡芙，實際暗藏乾坤以鹹蛋黃炒製的黃金蝦口味鹹香入味，配上芝士和香脆泡芙，口味口感充滿層次，奧妙無窮。2. XO醬•帶子•西蘭花經主廚介紹，才得知外層紅色的“花”居然是紅蘿蔔製成搭配XO醬、西蘭花和切細的帶子，味道鮮甜細緻3. 金華鯖•車厘子•大根醬汁使用車厘子和蕃茄製作，酸酸甜甜魚片經醃製處理，肉質軟嫩，搭配醬汁及切絲的大根，很是特別。🐈主菜：4. 蒸蛋白•花甲•海苔油•海膽可能是全晚最特別的菜式之一。平凡的蒸蛋白，居然融合了海膽的濃郁鮮甜配合海苔油、花甲的調味下，鮮味更上一層。最特別的是以泰國小老闆製成的海苔油，特有的鮮甜以及熟悉的味道，熟悉中又顯得十分特別。5. 馬友•陳村粉•發酵辣椒甘筍馬友魚肉質滑嫩鮮甜，用腰果醬調味，並配上發酵辣椒甘筍，非常搭配發酵辣椒使用了特別的處理手法，雖是辣椒卻一點也不辣6. 花蟹•辣椒油•擔擔麵採用類似韓國水冷麵的做法，麵條絲滑，混合特製辣椒油和花蟹肉，再拌以炸蒜、炒辣椒、麵包糠，香味十足且口感豐富。🐈甜品：7. 牛奶•麻糬•番薯•生薑•芝麻牛奶麻糬同時加入生薑芝麻番薯的味道，口感豐富卻並不相沖，反而有一種特別的融合感。不會太甜，麻糬綿密彈牙，為整餐畫上完美句號。
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Dinner. A compact space with dining bar counter seating 7; overlooking chef duo at work. One set menu priced at HKD 1,380.Here’s what we had.Crisp, golden crust cradling smoky-sweet pineapple elevated by the zing of ginger Mayonnaise. Chef explained this dish was based on his 圍村 experience.Pastry bite topped with umami-rich Salted Egg Shrimp and nutty Comté cheese. Tartlet of Silky Foie Gras, Pickled Apple and earthy sweet potato.Delicate Isaki (伊佐木) dazzled with Caviar in a mandarin orange sauce.Egg White Steamed with Clams and Uni in Xiaoxing Wine and Thai Nori Oil.Threadfin served on 陳村粉, all supposedly tied together by a pungent, fiery Sauce made with Fermented Carrot and Chili. No sauce for me here- since I requested no spicy. Duck Breast (aged for 7 Days) charcoal-grilled and rested to rosy perfection, boasting a smoky crust and succulent interior. Served with golden potato hashbrown and adding intrigue, a sweet-spicy paste made from chili peppers and Persimmon fermented for 21 days.A playful Korean twist on Sichuan classic: noodles (hand-pulled and hand-curled the fine Korean way) tossed in nutty cashew-almond sauce and garlicky crumbs, crowned with sweet Flower crab. Mine sans Chili Oil. We were instructed to mix everything first before devouring. Milk Mochi layered with Sesame Candy and Sweet Potato topped with Ginger Milk Foam.Shizuoka StrawberriesIn summary: avant-garde eatery where chef duo managed to expertly exert their talents to the full in a confined kitchen space, presenting a meal with French finesse and Asian-inspired bold flavors.
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主廚Chef Tony曾在多間米芝蓮餐廳工作多年，擅長將西式技巧x現代中菜融為一體，中西合璧。全晚飯局果然每道菜都有驚喜，味道層次豐富，搭配有心思✨餐廳裝潢簡約型格，坐到8個人，店面雖然不算大，但座位之間有一定嘅間距，送上每樣食物時Chef都會講解道菜用咩材料同方式去煮。晚市只提供tasting menu $1,380pp，加$580有wine pairing，需要提前訂枱。Staff又nice又專業，開心🥳▶ 1. Croustade • Tea Smoked Pineapple • Ginger啤酒脆杯•茶燻菠蘿•生薑頭盤已經有少少被驚豔到👑茶燻菠蘿搭配生薑嘅微辣，口感層次分明，食落去非常refreshing，100分starter⭐️ ▶ 2. Choux • Salted Egg Shrimp • Comte泡芙•黃金蝦•康提起司鹹蛋黃同蝦做餡，配芝士味鹹鹹香香，夾！▶ 3. Foie Gras • Sweet Vinegar • Purple Sweet Potato鵝肝•甜醋•紫薯口感對比鮮明，成個組合好開胃▶ 4. Isaki • Mikan • Caviar伊佐木•蜜柑 •魚子醬鮮甜嘅伊佐木配魚子醬，鮮味加倍，賣相精緻又高貴▶ 5. Steamed Egg White • Clams • Nori Oil • Uni蒸蛋白•花甲•海苔油•海膽入口creamy絲滑，滑到似豆腐花咁，花甲鮮甜，加咗海苔油係畫龍點睛▶ 6. Threadfin • Wide Rice Noodle • Fermented Carrot馬友•陳村粉•發酵辣椒甘筍馬友肉質軟嫩滑身，底下放咗陳村粉吸晒所有醬汁好好食▶ 7. Duck • Potato • Strawberry Kosho鴨胸•馬鈴薯•士多啤梨辣椒鴨胸靜置鎖住肉汁，切厚片呈好靚嘅胭脂粉紅色，又腍又juicy▶ 8. Flower Crab • Chili Oil • Dandan Noodle花蟹・辣椒油・擔擔麵麵條有口感又掛醬，同蒜香脆片、麵包糠、辣椒碎，微辣麻醬攪勻成件事啱啱好！▶ 9. Milk Mochi • Sweet Potato • Ginger • Sesame牛奶麻薯•蕃薯•生薑•芝麻以薑汁撞奶做foam，生薑微辣感令成個甜品多咗一層層次，麻薯帶淡淡奶香，加埋番薯粒好有口感
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