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| Restaurant: | Feuille |
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Dine and earn miles at this Cathay partner restaurant ! Dine at partner restaurants and earn up to HKD4 = 2 miles as a Cathay member. T&C apply. |
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Terms & Details:
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Video
4-min walk from Exit A2, Sheung Wan MTR Station
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Telephone
28811848
Awards and Titles
Michelin 1 Starred Restaurant (2024)
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon - Sat
12:00 - 15:00
18:00 - 23:00
Sun
Closed
*Last Order Time: 14:00; Last Order Time: 20:30
Above information is for reference only. Please check details with the restaurant.
Offers
| Restaurant: | Feuille |
|---|---|
| Offer: | Dine at partner restaurants and earn up to HKD4 = 2 miles as a Cathay member. T&C apply. |
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Terms & Details:
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RELATED ARTICLES
Feuille recently has a promotion where every Monday to Wednesday for 3 weeks, they will serve their Taste of NZ hospitality menu which offers a signficant discount. I decided to try it as I wasn't free for the other days. I loved how they labelled their menu which starts from roots to seeds/leaves tthen finally to flower/fruit.Besides the Michellin 1-star, they also have their green star due to their sustainable practices.Their introduced that most of their ingredients(around 80-85%) are from local produces. This not only guarantees that their ingredients are as fresh as possible, my guess to this practice is that it also reduces the carbon footprint overall, which aligns with their green star.Their komucha was a nice refreshing start with lime added. It was great on its own but with their wine pairing, the tarty flavor totally disappears, leaving only the citric aroma with a sweet taste.The plating was stunning. The sea grapes and shisho aroma complemented rather than overpowering each other.My favorite appetizer was the third one. It was sweetness of the corn, aroma of hazelnut and saltiness of Parmesan interwined together to a lovely combination. However, my only comment would be this should have been served after the snow pea dish.The followish dish had a stunning presentation. The flavors are mild and I wondered whether it was the strong flavor of the previous appetizer that masked its flavor.The bread was great and I ate it all. True to its menu, there were plenty of seeds on top and inside the bread. Aligning with their sustainable practice, the green "butter" is actually collagen from fish bones seasoned with the herb Dill. The texture definitely resembled butter and who doesn't love collagen?The fragrance of the bay leaf was just enough to highlight the earthy flavor of the portobello and matched the milder flavor of the threadfin. The portobello was extremely juicy. Despite the sauce, the pastry was still flaky.The fish course set the bar a bit too high and the chicken course paled a bit in comparison though was nonetheless delicious still.I added their cheese course and I was surprised by it. I would not have guessed there was this much truffle. The cheese was soft and really creamy without an overpowering smell. The saltiness together with chocolate sprinkle on top and the quince jelly in the middle was an expolosion of flavor and the truffle's aroma further highlighted it.However, the dessert, due to the rich flavors of cheese dish, did not taste as stunning as I hoped. I guess they could be bolder with the passionfruit to let it become more tarty to set its flavor apart from the cheese(though that may make it a bit too tarty if people don't order the cheese course). Or maybe the supplement cheese course also should include a mini-sorbert to cleanse the palate a bit.For this price, it was quite bargain to try this restaurant and I would love to try their full menu next time.
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呢度嘅食物質素整體上十分穩定出色每次見到新鮮烘焙香脆鬆軟嘅招牌麵包都超級開心😚主菜加錢換咗上次食過嘅乳鴿千層酥皮派😆但係可能份量大嚿咗 比起lunch食乾身最開心係食到追加嘅超巨型Mille Feuille (HK$688)✨口感酥脆 雲呢拿味超香濃🫨🤩 要試‼️_🔖 Menu TerroirGrains & Seeds🔸 Basil Seed - Kombucha - Perilla🔸Sesame - Eggplant - Garlic🔸Mustard Seed - Shiso - Sea Grape🔸Quinoa - Sweet Potato - Thyme🔸Cumin - Egg - Sweet CornRoots, Stems & Leaves🔸 Feuille Bread - Dill Pil Pil 🌟🔸 Daikon - Crab - Parsley (Add 8g Osciètre Caviar 238)🔸 Armoise - Sea Bass - Peach🔸 Pumpkin - Spiny Lobster - Saffron🔸 Pigeon Pithivier (+HK688/四位)Flowers & Fruits🔸 Pineapple - Pandan - Chili Péyi🔸 Hazelnut - Chocolate - HerbsOrigins🔸 Coconut - Lemon🔸 Guava - Hibiscus🔸 Nougat - Vanilla
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已經好一段時間無寫reviews, 呢間真係甜品失望至極，想寫低唔想大家中伏。慶祝生日，朋友 suggests 嚟呢間，話soft opening 時食過，覺得上次幾好食，不如再去，佢唔介意再食多次，我又未食過，於是就book 了食晚餐。開業唔夠三年已經拿到一星同綠星，呢個點亦係我想嚟既原因，呢到重點係食local 食材，但好可惜今餐我無感受到local食材有咩特別好食，感覺好似係佢話用咗就係特別咁。全餐頭盤到主菜都係正常，頭盤既擺盤好靚好精美，feel 到有心機整的，味道都算ok, 最好食係個生蠔，食到呢個生蠔好驚喜，主菜既話龍蝦都算幾好食，魚都好嫩，只係我同朋友都覺得ok 好食，但呢樣嘢又無咩特別，好多西餐廳都做到，米芝蓮餐廳做到就無咩特別。乳鴿嚟講，我去之前睇過menu, 見到人地既 pigeon好吸引，但係我去到既時候，個pigeon 唔同樣，呢個位好失望，不過我知無guarantee 既，味道都算ok.如果就咁end 既話，我反而覺得係一間ok 既餐廳。可惜衰係個甜品到，甜品走一個fusion 風，啲人話色香味俱全，佢係由個樣我已經唔鍾意，好hea, 頭盤整得好靚好有心機，甜品相比起好求其，味道更係一言難盡，我自問唔識欣賞，唔明點解第一個甜品後勁有陣膠味，難食到我想放棄，今年都食過好幾間米芝蓮，佢成功成為我食過最難食既甜品既餐廳。朋友都覺得好失望，話之前嚟個甜品好好食，今次個甜品食完我只係記得，頭兩個都唔好食，第一個個脆紙仲有陣奇怪既膠味，第二個個脆片圈好多餘，諗哂又有啲油益味，仲有一切彈到周圍係，點解唔用個tart 做底呢？食落好唔方便。食咗兩個下下既甜品，我只係希望佢最後既唔好再fusion, 只要佢一般，我已經覺得好好，起碼比我好好咁總結呢餐，好彩既係最後三樣都算係咁。如果佢係普通fine dining 餐廳，甜品難食，我都可以話佢頭盤同主菜ok, balance 返，唔會咁harsh. 但佢係米芝蓮一星喎，咁既甜品，我覺得完全唔合格。可能係佢太fusion, 又或者係我唔識食呢啲fusion 甜品啦，我個人比較鍾意classic 啲的。
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Visited for lunch when it soft opened and already foreseen that it will be Michelin starred very soon (and it did in the very same year!) Last week we made a timely revisit to Feuille after a recent delightful meal at its half sister shop Jee. The nature inspired tasting menu that focuses on the growth and natural evolution of plants started with grains and seedsSesame crackers topped with eggplant, black garlic mustard seed, shiso and sea grape. There was a bit of everything so I wasn’t sure what ingredient it was trying to highlight. Oyster with a tinge of juniper and shallot. Briny and fresh.Signature egg custard with locally sourced baby corn and cumin emulsion. Luscious texture.Moving on to the mains, conceptualising the Roots, Stems & Leaves, we were first presented with the Feuille Bread with Dill Pil Pil sauce. Served as a dedicated course, the bread had a delicate, cloud-like interior encased in a perfect crust. In alignment with Chef Toutain's zero-waste philosophy, the intriguingly briny vibrant green dill pil-pil sauce was said to be crafted from unused fishbones collagen. Addictively buttery minus the usual heaviness of butter.Next up spiny lobster skewers with pumpkin and saffron sauce. This dish was a sensorial delight that captivated the senses even before we take the first bite. Smoke engulfed the dining room when tables nearby were being served with the same dish. Apart from the slice of spiny lobster at the tip of the skewer being slightly overcooked, the rest was chargrilled to perfection. The richness of pumpkin and the delicate essence of saffron further elevated the different layers of flavours.Armoise - Sea Bass - Girolles. Balanced flavours.The star of the evening was definitely the Pithivier, a round enclosed pie usually made by baking two disks of puff pastry, with fillings stuffed in between. Feuille’s stuffing is pigeon breast wrapped in spinach and goose liver. The pigeon was pink perfect. And the puff pastry was heavenly flaky. My personal favourite of the evening!The journey ended with a Pineapple and Pandan mousse with a hint of chili Péyi and a chocolate hazelnut tart. Friends and I agreed that we prefer the former refreshing pineapple flavoured dessert. Overall, this is still one of the best French restaurants in town that consistently delivers quality ingredients, execution and service.
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這是法國主廚𝐃𝐚𝐯𝐢𝐝 𝐓𝐨𝐮𝐭𝐚𝐢𝐧首間在海外開設的餐廳！取得了米芝蓮一星以及綠星的殊榮，𝐅𝐞𝐮𝐢𝐥𝐥𝐞名字取自法文的「葉子」。 不但採用本地生產及有機農場的食材，更結合法式烹飪手法，炮製出蔬菜為主的時令美饌(一看𝐦𝐞𝐧𝐮裡面的水彩畫便知植物的生命週期🌿(𝐋𝐮𝐧𝐜𝐡 𝐌𝐞𝐧𝐮性價比超高！！）———𝐹𝑒𝑢𝑖𝑙𝑒 𝐿𝑢𝑛𝑐ℎ ｜$𝟓𝟖𝟖𝐹𝑟𝑜𝑚 𝑡ℎ𝑒 𝐹𝑎𝑟𝑚✤ 𝐒𝐞𝐬𝐚𝐦𝐞 - 𝐄𝐠𝐠𝐩𝐥𝐚𝐧𝐭 - 𝐁𝐥𝐚𝐜𝐤 𝐆𝐚𝐫𝐥𝐢𝐜✤ 𝐌𝐮𝐬𝐭𝐚𝐫𝐝 𝐒𝐞𝐞𝐝 - 𝐒𝐡𝐢𝐬𝐨 - 𝐒𝐞𝐚 𝐆𝐫𝐚𝐩𝐞 一口𝐜𝐚𝐧𝐚𝐩𝐞包括沙律𝐭𝐚𝐫𝐭𝐥𝐞𝐭以及前者用上酥脆的炸紫蘇葉作𝐛𝐚𝐬𝐞，鋪上各款𝐬𝐚𝐥𝐚𝐝，另一款則是鹹口的茄子𝐟𝐨𝐚𝐦 𝐭𝐚𝐫𝐭𝐥𝐞𝐭🍆𝐿𝑎𝑛𝑑 & 𝑆𝑒𝑎✤ 𝐅𝐞𝐮𝐢𝐥𝐥𝐞 𝐁𝐫𝐞𝐚𝐝 - 𝐂𝐡𝐢𝐧𝐞𝐬𝐞 𝐂𝐡𝐢𝐯𝐞𝐬 𝐏𝐢𝐥 𝐏𝐢𝐥自家製麵包外層酥脆內裡柔軟，麵包混入葵花籽以及南瓜籽，𝐬𝐩𝐫𝐞𝐚𝐝則是用上魚骨𝐜𝐨𝐥𝐥𝐚𝐠𝐞𝐧(𝐓𝐮𝐫𝐛𝐨𝐭 + 𝐒𝐞𝐚 𝐁𝐚𝐬𝐬)+韭菜𝐨𝐢𝐥製作，🐟口感細膩～✤ 𝐃𝐚𝐢𝐤𝐨𝐧 - 𝐂𝐫𝐚𝐛 - 𝐏𝐚𝐬𝐥𝐞𝐲蟹餅用上蟹肉+白蘿蔔圍邊，並倒入金華火腿湯再鋪上流浮山海葡萄+芥末種子，整體清新🦀還搭配酥脆的蟹肉炸物！✤ 𝐆𝐫𝐞𝐞𝐧 𝐏𝐞𝐚 - 𝐒𝐜𝐚𝐥𝐥𝐨𝐩 - 𝐅𝐢𝐠 𝐋𝐞𝐚𝐟𝐏𝐫𝐞-𝐦𝐚𝐢𝐧可以二選一，第一款𝐦𝐚𝐢𝐧是𝐬𝐜𝐚𝐥𝐥𝐨𝐩。這些𝐬𝐜𝐚𝐥𝐥𝐨𝐩都是法國潛水手捕，過程中都沒有受驚嚇，肉質特別柔軟，烤之前還夾雜無花果葉烤製，別有一番烤灼味；還令配搭用上奶油+飛魚籽+青豆熬煮的濃郁奶油帶子裙邊醬一同進食，滿口都是爽脆𝐜𝐫𝐮𝐧𝐜𝐡𝐲鮮味的口感🐚～✤ 𝐏𝐮𝐦𝐩𝐤𝐢𝐧 - 𝐋𝐨𝐛𝐬𝐭𝐞𝐫 - 𝐒𝐚𝐟𝐟𝐫𝐨𝐧｜+$𝟐𝟖𝟖另一款𝐩𝐫𝐞-𝐦𝐚𝐢𝐧分為𝟑個部分：串燒部份的龍蝦尾紅菜頭+番紅花醬層層塗抹，炭燒味道香濃，一旁的超濃郁龍蝦頭醬混合了煙韌的薯團，搭配龍蝦尾吃別有一番風味，最後還有混合橙𝐣𝐚𝐦的南瓜蓉🎃以及帶有焦香味的龍蝦𝐦𝐨𝐮𝐬𝐬𝐞🦞✤ 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦 - 𝐏𝐢𝐠𝐞𝐨𝐧 - 𝐁𝐫𝐨𝐜𝐜𝐨𝐥𝐢𝐧𝐢最後來到壓軸的𝐦𝐚𝐢𝐧！𝐑𝐨𝐚𝐬𝐭𝐞𝐝的鵪鶉沒有絲毫騷味，肉質嫩滑，搭配各種調味，中和了𝐩𝐢𝐠𝐞𝐨𝐧的油膩感～𝐹𝑟𝑜𝑚 𝐺𝑎𝑟𝑑𝑒𝑛✤ 𝐒𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲/ 𝐏𝐞𝐚𝐧𝐮𝐭/ 𝐁𝐥𝐚𝐜𝐤 𝐓𝐫𝐮𝐟𝐟𝐥𝐞總共有𝟑款甜品：一是：草莓味的雪葩+少許𝐥𝐨𝐧𝐠 𝐩𝐞𝐩𝐩𝐞𝐫的調味+脆脆焦糖；二是𝐯𝐚𝐧𝐢𝐥𝐚 𝐟𝐨𝐚𝐦鋪在草莓碎🍓三是草莓𝐉𝐞𝐥𝐥𝐲(生日還可以寫美美的名字呢💌)
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