Rech by Alain Ducasse (Closed)

上網見Dining City 做緊restaurant week 二話不說已經Book 左呢間我地book既時間有少少晏，所以人唔多，可以安排坐window seat呢個無敵維港景！！真係冇得輸！食物方面，頭盤好似已經食左好多野咁首先會有個餐前脆脆薄片，之後會上餐前麵包同埋佢地Rech 好出名既紫菜麵包(分唔到唔緊要，佢地會安排waiter 介紹每一道菜式！）之後先到前菜，今次揀左seafood platter 同 crab salad 睇我食評都知我實係好鍾意食crab hahahhaha我覺得crab salad 就一般啦，因為其實我唔係好食到蟹味但望落去係好多蟹既反而個seafood platter 不錯👍 有蠔有蝦有螺 都算新鮮　至於主菜就揀左truffle risotto & seabass 個sae bass 好好食！冇雪味，唔腥而且煮到剛剛好，唔會太硬身口感鬆軟好食！risotto 就比較一般，冇太大驚喜建議大家可以揀其他試下最後當然係最重要既甜品啦！！！有佢地最出名既MR Rech 榛子雪糕配熱朱古力醬好食既，不過我覺得唔洗咁多朱古力醬⋯⋯除了甜品，佢地都會送返佢地自家

同男朋友慶祝紀念日嘅餐廳已經搵過好多間但係今次呢一間嘅體驗的確比我100分💕作為五星級嘅佢哋好多細心體貼嘅功夫我都好滿意😘佢哋嘅麵包係自製再配埋佢哋特色嘅牛油, 食落去嘅口感非常唔錯 仲有幾塊脆片💕首先頭盤我哋有佢哋著名嘅生蠔肉質同埋新鮮嘅程度都係頂級class 而且佢哋三種唔同嘅種類各有千秋 我自己鍾意鹽水味冇咁濃嘅生蠔 之後就有一個百合湯佢哋嘅質地比較creamy 雖然我自己唔係太鍾意百合嘅味道但佢爽口得來令到成個湯冇咁膩口 感覺都唔錯 😛之後main course 係一個鵝肝同牛💕兩樣佢都煎得好香好香 l而且好特別嘅係佢哋入口即溶嘅速度比我想像中快👍旁邊仲有少少焗過嘅通粉同菠菜 但我覺得如果配d 無咁heavy 既野食會好d 到最後有一個朱古力脆餅做甜品朱古力好滑但甜度ok , 對於女仔黎講真係幾飽都會好滿意到最後佢哋staff 都好主動幫我地影相💕

老公生日，選了洲際酒店內的「Rech 」慶祝，因早前申請了HSBC Premier Credit card，此餐廳有買一送一優惠，當然不能錯過，餐廳望到維港靚景，加上美味精緻的食物，享受了令人回味的一晚。套餐每人有4款食物，除了主菜，其餘三樣都有兩款可以選，我們當然選不同的，可以試晒咁多樣。先來麵包配牛油，牛油是魚型，靚到不想破壞《蟹肉香芒沙律》蟹肉混合芒果和脆脆，口感非常豐富《法式鮮果時蔬鍋》《芹菜·洋薊忌廉湯，黑松露》主菜《香煎牛柳伴鴨肝·芝士焗通粉》十分期待的主菜，沒有令人失望，除了牛柳和鴨肝拿滿分外，排列得整整齊齊的芝士通粉瞬間升級，都要比滿分。甜品《榛子雪糕配朱古力醬》《生熟蘋果，東加豆忌廉》最後，餐廳還送了一個迷理朱古力蛋糕給老公呢！

因為買一送一的 offer和 2019 米芝蓮一星的頭銜來試了這餐廳。位子不多，幾乎都有第一排海景，可以看到海濱長廊很多人在散步，很悠閒的用餐氣氛。食物水准以上，服務周到，雖然有點冷冷的，整體還是推薦的。雖是特價餐，還是可以試到餐廳幾款signature dish，法國生蠔，鴨肝牛柳，榛子雪糕配法國朱古力醬都很不錯。

原本打算訂枱食聖誕飯，但見週末原來有咁平嘅lunch set 優惠，好抵食！訂咗最後一個星期日去試, 訂枱時仲話信用卡有八折!!!嘩抵到爆！訂咗最早，諗住食完周圍去，幸好, 好早到可以隨便坐Windows seat。到一點後都陸續多人都有八成滿。可惜未病好，否則飲酒會好抵，$388任飲到1430！同朋友嚟應該可以暢飲。可惜天氣不造美先嚟海鮮盤，好新鮮，蠔都幾肥美，係芬迪加蟹肉脆餅沙律，仲有隻好精緻嘅用具比你扑碎個脆脆食，好細心！主菜要咗牛扒，配合鵝肝，飽咗 牛肉汁淋上去時已經好香好濃味，牛肉生熟剛好但上菜時攪錯咗，我係要 middium rare, 老公係要middium well. 但上錯咗對方份牛。細個都做過西餐廳，一般都會remark 啲主菜係邊個要邊份以免上錯。高級餐廳，人又唔多，唯一要彈嘅就係上錯咗。 如果唔愛濃味建議唔好揀牛，真係好濃厚嘅牛汁同油脂，食完已經唔洗食嘢幸好，有個芝士等你清返個口最後到最期待嘅，甜品！！！一向唔太好甜品嘅老公竟然大讚梳孚厘，仲話“終於明白點解你啲女人成日要去食咁貴嘅甜品！” 睇嚟真係好滿意！試咗啖，有淡淡嘅檸檬香，的確係好食又不太甜，黑朱古力亦

HSBC premier credit card 的 promotion 不可不用，是日試一試法餐。頭盤是club crab and mango salad，餐廳建議把脆片敲碎攪拌後吃，我覺得味道不錯，有蟹肉、芒果、脆脆、羅馬生菜心。然後選了湯，看到有好幾片的黑松露。主菜是牛柳和鴨肝，值得一提是排得整整齊齊的通心粉。甜品是signature Mr Rech，macaroon夾著hazelnut ice cream，淋了67%黑朱古力。最後還有小蛋糕，朱古力和手做棉花糖，我蠻喜歡那棉花糖，比較”棉花”，還有柚子味。整體來說，食物和服務是一流，reception 在我們走時，還不忙送給我們朱古力回家吃，貼心。

1-Michelin Star ⭐️ restaurant.Rech by Alain Ducasse is a receipt of 1-Michelin Stat restaurant & Four Stars from Forbes travel guide!.I particularly enjoy the Rossini beef fillet. The foie gras was so decadently rich with a distinct sweetness, and its fat melted in my mouth, coating my tongue in a wash of flavour!..Absolutely an amazing French cuisine experience! ______________________________What we ordered:.1)Club crab and mango $2852)Warm oysters with Champagne, caviar $5203)Rossini beef fille

early bird dinner $488 被吸引了。六點至八點的晚餐，只是早一點開始，但係平好多。到左餐廳個天已經開始黑了。餐廳喺地下，個景完全望住海旁，雖然唔高但係都好靚。當天的menu，3 course，兩個女仔食都好夠飽㗎啦。first course: 蟹肉香芒沙律，好食，份量都好多。平時唔係好鍾意食沙律嘅我都覺得好味。我自己係超級鍾意食生蠔，所以點左呢個。估唔到有三隻！超級驚喜，好好味！鱈魚係唯一一碟覺得唔好食，冇乜味！唔建議叫。香煎牛柳伴鴨肝呢個都好有驚喜。我哋叫咗medium，好好食，一啲都唔un。不過呢個就要加$198，但係我覺得係值得加錢最後叫咗兩款甜品都好好味榛子雪糕配朱古力醬同忌廉生熟蘋果朱古力唔會太漏，好味。蘋果肉都好好味，好甜。視乎返自己鍾意食邊樣多啲都可以叫。呢餐好值得啊，環境食物服務態度都非常之好。如果唔想晚餐太貴，又想有酒店嘅服務同享受，非常推介。

A night with good wine, amazing food and best friend🥰The food a better than we thought💭 I always think the bread basket can show how good the restaurant is. A good bread does make a memorable first impression 🍞My favourite dish of the night is definitely the oyster! They were so good we have to order extra! The fillet was tender and rich in flavour! I thought the foie gras and truffle might overpower the fillet, but the combo matched perfectly 👌🏼Never too full for dessert!

生活逼人. 每天不斷的忙呀忙, 這天晚上, 來到Rech by Alain Ducasse, 由Rush to Rech, 就是讓匆忙的生活慢下來, 在這兩小時來, 投入只有兩口子的浪漫時光. 當然, 沒有妹妹相助照顧小晴晴, 也沒有這段美好的片段.準時六點來到, 為的是Rush to Rech這個套餐, 只賣$450, 計及這裡的地段, 環境, 以及菜式, 實在是令人不能抗拒. 三道菜我們各選一道, 即是能夠分吃六道菜, 再加上不少前菜, 小點及甜點, 陣容是很豐富的. 看著維港的景緻, 我們也投入在這個空間, 這時候, 其他麻煩問題, 暫時放下一邊吧.先來的, 當是amuse bouche吧. 好像揚帆出海, 其實是薄脆加上香草牛油醬, 帶點鹹香, 在維港旁吃此品, 有意思.麵包有兩款, 吃完一片, 再送上另外一片, 熱度是保持得最好. 不少人的亮點是牛油, 我就最愛那外脆內軟的baguette, 這質感, 實在高水準.接下來還未是頭盤, 是再一次amuse bouche? 這客三文魚, 加上點點香草醬, 是挺清新的.3 Fines de Claire de Marennes Ol

After guided by the receptionist to our table, nobody attended us for 10 min. No menu no offering of drinks.....The selection of foods are limited. We ordered a plate of oyster (as seen by the attachment), one of them was spoiled & smelled like polluted water. It’s TOTALLY NOT ACCEPTABLE in a 5-Star hotel.Feedback was delivered to the waiter, however, no apology was extended to us. He just offered the replacement of another piece of oyster. I think the staff in this restaurant is really LACK OF

You have to book through another website to enjoy their buy one get one free offer. To clarify, the following is two visits as you can only choose "buy one free" either for the main courses or the desserts. Before the main course, they served their starter which was different from the last time, which was a nice surprise. The cold tomato soup was a great start for the dinner. It was rich and refreshing and prepared me for the two main courses to comeThe first main course to be served as recommen

今個星期喺restaurant week嘅開始, 揀咗Rech做頭炮! 好開心揀咗間咁正嘅餐廳❤️比起其他香港五星級酒店嘅法國餐廳，我覺得呢度嘅價錢相對合理。餐廳用海邊為主題配合佢哋無敵大嘅維多利亞港海景。氣氛比較morden同relax少少，唔係富麗堂皇嗰種，亦不失浪漫情調。就比較鍾意呢種格局。嘢食水準好高、好精緻，啲碟菜式都有驚喜。你知法國菜通常都係細細碟㗎啦，最初仲驚唔飽，但食到最尾原來都好足夠。真係太滿足啦 !!

There is a promotion by a website  for a buy 1 get 1 free offer for the main course. Before I go on, please note this offer is buy 1 get 1 free. You need up to 7 people to enjoy buy 2 get 2 free. The reason I state this is because there were at least 2 tables next to me asking the staff about why it isn't buy 2 get 2 free.The Oyster was light and seasoned just right.The butter was definitely the focus instead of the bread. It was so good I almost ate the whole butter with the breadSkate wing is

自從南法旅行歸來，一直念念不忘當地的美景與美食。自Spoon改為主打海鮮的Rech後，一直都未有機會來嘗試，是日陽光明媚，特地來此享受一番南法風情的海景Weekend Lunch At Rech（$588），包括海鮮拼盤，頭盤、主菜、芝士和甜品。開場便奉上用法國海岸的石頭做器皿的數片紫菜脆片配香草牛油果醬。TO START：Shellfish and Crustaceans 海鮮拼盤包括Fine De Claire 法國生蠔、翡翠螺、凍蝦和蜆，用高架、岩石和藍玻璃碟呈現，視覺上非常享受。海鮮拼盤配了傳統生蠔醋汁以及香蒜蛋黃醬，但因為海鮮新鮮的關係，其實什麼都不用蘸的原味才是最鮮美呢。海鮮拼盤過後，侍應將特別的海苔baguette擺在岩石上，還配上鯉魚狀的紅海苔牛油，又是一場視覺和味覺的盛宴。Starter 有三款選擇：半熟三文魚薯仔沙律、龍蝦忌廉湯伴香草檸檬、蟹肉香芒沙律，選擇了後兩者。龍蝦忌廉湯伴香草檸檬：侍應會先奉上精緻的擺盤，但就只有一啖份量的龍蝦為肉，並在客人面前先注入熱騰騰的龍蝦湯，非常濃郁的龍蝦香味，口感濃稠幼滑。蟹肉香芒沙律：擺盤非常精美，拆碎的蟹肉混合了芒果、風乾煙肉以