Spoon by Alain Ducasse (Closed)

Arrived there by accident with my wife - we both needed a treat.Got there after considering all the other restaurants at the Intercontinental, prices have gone up substantially since my last visit. A burger in the lobby costs HK$230 !?SPOON felt cosy and quiet and we got a nice table facing the harbour. Great start.Pleasant service. Got some water at 100HK$ a bottle, could not get any wine as I'm driving. Simple menu - MY wife picked the tournedos and I got the sea bass. We wanted to share the

Coming here was my bday surprise of my BF I was extremely excited to learn that we were coming here for dinner as I had heard very good things about this restaurant.Upon first impressions,the restaurant was very good. The view was spectacular, even though we werent seated by the window. The waiters were young, cool and welcoming, and the atmosphere of the restaurant was relaxing. Sometimes, going to an expensive restaurant can be unnerving I think as you have to be conscious of how you're eatin

今天是我的生日。尖沙咀的SPOON by Alain Ducasse @InterContinental Hong Hong,一直一直想去一次的地方,得到了"三星米芝蓮"名號的法國餐廳,我們手牽手吃個BDAY+Valentine's Sunday lunch吧!!!!!!形式是半自助餐,即制沙律、廚師手切火腿及各式鴨肝醬都是任吃。"麵包痴"去哪裡都要吃包包,我一口氣吃了四款,暖笠笠的麵包烘得脆脆的,牛角包做得鬆化,好香牛油的味道,第一次吃鴨肝,入口即溶味濃卻不膩,配上各款風乾火腿和香檳,真寫意的午餐。另外必吃的煙三文魚,鹹香鮮美,被切成心型的Camembert cheese,因為明天是情人節的關係嗎?!我最喜歡甜甜的macaron,朱朱力味比較香濃,味甜不嗆喉,如果不是留肚子吃main course我應該可以多吃幾個。(>.<)主菜我選Roasted rack of LAMB, potato gratin "Dauphinois style", thyme juice(煎羊架伴焗忌廉馬鈴薯配百里香汁),法藉大廚親自把餐車推到座位旁邊,煎至七成熟的羊架香氣四溢,配上少許百

Wei Wei it's tatty again!Good good cushy brought me to a super romantic place to have dinner on tatty OT day.Not many customers there, waiter lead us to a nice table where we could sit near big window.  Tatty became an angel in front of victoria harbour night view!Waiter served us attentively, introducing the menu to us.  After we ordered, waiter gave us  bread, crispy outside soft inside, yummy yummyFood arrived~4 little unknown appetizers2 soups: mushroom with lobster soup, waiter put a bowl o

今天來到香港洲際酒店的Spoon by Alain Ducasse，由於是第一次來，貪心一點就試他們的Sunday Brunch，既然是早午餐，當然有一個continental breakfast corner有多種麵包、芝士、果汁供應。冷盤枱十分精彩，沙律固然一流，另有多款cold cut生熟牛和豬火腿，自製鵝肝醬，炙燒生牛肉、生魚片。四款開胃小碟加兩款西湯，開胃小碟中廚師加入了亞洲食材，令我明白Alain Ducasse為甚麼把餐廳取名Spoon，皆因匙子是世界各地食桌上之必然食具，不論是亞洲人、中東人、非洲人、歐洲人、美洲人也用匙子，Spoon隱喻海納百川之氣蓋，Spoon的法國菜不會限於固有模式，十分開明！半自助式午餐主菜是自選的，點了海鮮意大利麵和燒帶子，意大利麵是餐廳自製的長卷粉，有嚼勁配上龍蝦醬汁，十分惹味！燒帶子最重要是新鮮，生熟程度做得剛剛好，用了原始傳統手法做出正宗的菜式，越平實越考功力！Last but not the Least是甜品時間，多達20~30款甜品供選擇，艷麗、豪華和美味集於一身，再飽也難以抗拒的誘惑，更精彩是甜品Buffet是擺放在廚房作舞台，令人

一年一度的紀念日，今年繼續係呢間酒店食浪漫蒂克晚餐： 餐前小食：芝味蝴蝶酥、菠菜小餅及青瓜沙律三文治：芝味蝴蝶酥最滋味，小小咸好好味… 凍香草雞湯配蒸農場蔬菜：由於有太濃的香草味，所以唔係好啱我…第一次飲凍的雞湯…其實唔係好似飲湯…一試無妨…始終欣賞中式雞湯的煮法。要讚的是麵包 – 暖暖的，十分可口…尤其是個圓形的「牛角包」，鬆化無比.. 法國南部頂級鴨肝凍批配無花果醬：鴨肝凍批上有甜甜的果醬，配上小法包，襯得一流，伴菜係一個煮過的無花果，中間部份比較好味。 香煎日本鱸魚伴香草煮白豆及紅椒：上菜前會淋少少「辣豉油」，令菜色更惹味，魚肉十分鮮美，配上醬汁及白豆，很有新鮮感…未食過的煮法 嫩煎牛柳伴黃菌配慢煮牛肉汁：嫩滑、JUICY、牛味重，建議五成熟便好… 蜜桃配紅桑子汁伴香草雪糕：哈哈…居然係我覺得呢個餐我最鍾意的一個前甜品! 酸酸甜甜的，的確可以清新口腔，為下列甜品主菜作準備。自製的雪糕真真無得彈！又香又滑，仲有濃郁的香草味….諗起都想「番尋味」 法式朱古力紅苺蛋糕：又好睇又好食的法式甜品，蛋糕內有果仁，加上紅苺，可以帶出豐富的口感… 餐後甜點：macaron、朱古力曲奇及 Jean

半自助形式.先奉上香檳, 與甜心碰過杯後,點過主菜 (自動 '叫起', 合理的體貼),開始用餐, 紅白餐酒在適當時段一一奉上, 酒店餐廳少不了鮮榨果汁呢.不理牌將, 先跳過沙律, 直指手切火腿, 西斑牙 iberico 火腿為至愛. 今次嗎...刀功過粗, 質少少粗, 偶有渣, 與食過的有一段距離, 心想可能小伙子刀法未到家, 可惜. 但發現有一意大利 火腿 (not parma) 細滑甘香,叫好. 意大利對西斑牙1:0. 賽果只有接受. 單是火腿已經來過五巡.當天只嚐 soft 芝士, 高水準貨色, hard 芝士留待下次再發掘.鴨肝醬, 煙三文魚, 吞拿魚, 他他牛, 高水平製作, 收貨.法國餐廳做好清湯有點理所當然, 經驗中香港高級法國餐廳亦偶有失手, 世事無必然, 好好珍惜眼前美好光景 ^^. 當天的牛清湯 beef consomme 有交代, 但在有比較之下遠不及 clam soup. packed flavor explodes in the mouth. 每一口,每一滴,全是味精, 請小心演繹, 鮮味之精華所在也. 讚! 妙! 絕! 必'食'.在酒精的影響下已經忘記飲了多

the day we went was a weekday and already past 9 so there were not many customers left. we had a table right next to the window and the view could have been very good. unfortunately, the windows were a bit dirty, probably due to the rain in the day time still it's a very relaxing ambiance with a wide view of the victoria harbour and the dim lighting. tables were not set very closely so you could be sure you could make yourself comfortable.2 dinner sets were ordered together with a bottle of red

My boyfriend got promoted recently. So, we went to Spoon to celebrate. It was fabulous and we ate a lot!For those who drink, it is really value-for-money because it includes a glass of champagne and unlimited red/white wine. For the food, it was really great! Many different kinds of ham, goose liver, salads, beef tartar, cheese, many many...Main course choose from the menu. I picked lamb rack, he ordered pasta and my sister scallop. Lamb rack was the best. Very juicy and tender. Dessert a bit di

二月二十八日,晴Spoon在香港響負盛名,由米芝蓮三星級廚師主理的Spoon by Alan Ducasse座落洲際酒店的二樓平台,餐廳內樓底極高,天花板滿佈湯匙作為裝飾,而店內牆壁主要以一座座的酒櫃來當作牆身，餐廳的海景方向,用上了一幅 落地玻璃，讓每位食客都能全程飽覽維港景緻。是次祇是用了平均每人四百多塊錢,便能品嚐其多款頭盤、主菜以至甜品,實在超值。要不是預早 一周前訂了位,恐怕上周日也不會品嚐到一頓有水準的semi-buffet了,可惜在訂位的過程中並不順利,事緣在二月十四日那天本想預留 Spoon座位,但由於前幾天已知當天會爆滿非常,故只好改選於二月二十八日用餐,但訂位部誤將我在Spoon的八人預留座位放在Habourside, 幸好在用餐的前幾天再詢問一些問題才知負責訂位的同事弄錯了,當負責訂位的職員致電告訴我當天二十八以告爆滿,只能將我放在waiting list的第七位,心裡當時不是味兒,明明預留Spoon的八人座位,何解將我放在waiting list內呢? 於是馬上致電訂位部反影意見,可幸,很快地,訂位部的主管給我們跟進處理,才不致令家人失望。在此,特意向訂位部的主

Here is my comments:1. Environment is very crowdy. Space between tables is very tiny which I dont' really expect for such top tier restaurant.2. Apetitizer, say Crab salad, is good. 3. But main course I ordered lamb rack and scallops. Lamb rack is fatty and taste not good. Scallops is in small serving size and not really delicious.3. Dessert is under unlimited choice. Even the simple cheese cake is not as good as general cafe one. Ice cream should be the only one I enjoy.I definitely not come ag

Came to Spoon for my friend's birthday brunch. We reserved a table for about 10-12 of us and all ordered the set brunch. Environment: Very comfortable. It's been cold lately and my friend luckily chose the sunniest & warmest day for her birthday brunch. It was so nice feeling the warmth from the large windows while eating brunch. Place was spacious and felt comfortable. Service: I thought the service was really good. Everything was spot on. They have a dessert buffet in their kitchen and a bunch

因為我好鐘意食法國菜, 而且, spoon 好出名, 所以我地就去試下. 不過, 由訂位開始已經覺得佢地唔係好得, 只係一間港式法國西餐廳. 1. 訂位時, 個服務員話, 只有2個時段, 6:30pm 及8:30pm, 即係2個鐘頭就要交枱. 我問佢呢度係唔係食法式快餐, 食法國菜, 點可以咁趕?2. order咗一個牛扒，話要６成熟，　點知嚟到時，塊牛扒係好熟　（唔係呈粉紅色），　食咗一啖，　發覺唔得．　同個服務員講塊牛扒ｏｖｅｒｃｏｏｋ，　佢竟然話佢地嘅６成熟係咁，同佢理論咗一陣，　先至肯換過．　送一碟新嘅牛扒嚟時，　又再講話佢地嘅６成熟係咁．　真係擺明唔想換．　真係好失望，　以後都唔會再去．　要趕頭趕命食一餐，　唔會ｅｎｊｏｙ到ｄ食物．　

2005年 dinner2008年8月 brunch之前試過spoon brunch & dinner, 兩次皆不滿意!!dinner 既 tasting menu 竟有兩道菜失準, 絕不收貨 !! 因收費一級, 食物亦應屬一級 !! tasting menu 應是大廚拿手菜式, 因此失手就更覺失望 !!試過失準 dinner, 其實絕不會再試 brunch, 但因被 ham & cheese 吸引, 就再比多次機會試試啦 !! ham & cheese 確實不差既, 但 main course 實在~~弱~~~!! 而 dessert 就 ~~~更弱 ~~!! 個人而言, 只有 ham , cheese 較可取外, 其他都未算合格 !!幸好當時信用卡有折!! 不幸中大幸~~

我點了 Very sexy menu , Main course 點 牛扒朋友就A La Carte點Steam Duck Foie Gras ,牛甲狀腺 和Black of black 好深刻 : 環境好舒服,前面有無敵維夜景,後面有open kitchen,上面有極靚天花板 !!好深刻 : 服務良莠不齊,侍應生竟在介紹菜式時電話響起來!? #$^$&%^&%$%好深刻 : Starter 鵝肝雲吞極咸 好深刻 : Main course 牛扒極咸 好深刻 : 牛甲狀腺極咸極咸極咸好深刻 : Steam Duck Foie Gras 好好食!全香港得呢度有得食!! 好深刻 : Black of black 超正!!做得好出色!!好深刻 : Asst. Manager Carl 服務好好，好有耐性,好肯接受意見!! 服務我比5分係比阿Carl嘅!!可惜相信再無機會响Spoon見!!