志

营业中

休息中

「志」以法式技藝烹調中菜、而又不失中菜神髓，令人耳目一新，並非一般融合菜！上月中來過吃午飯，非常喜歡，這晚再訪慶中秋，品嚐晚市品味菜單，十道菜每位$1088，CP值更高！我們更預訂了酥皮佛跳牆及銀魚煎炒飯各一份分享。 一行8人訂了貴賓房，綠色主調，簡約優雅。志趣三小碟，迷你份量：鴛鴦皮蛋塔 以馬卡龍作撻底，皮蛋白做啫喱，皮層薄有如食雞蛋殼的口感，餡料是金皮蛋及黑皮蛋的組合，有多少酸薑皮蛋變奏的風味。方魚貴妃蚌．鵝肝油炸鬼湯清味醇厚，非常鮮美。一口油炸鬼，配粉紅色醬汁，以滷水汁鵝肝製成，吃法似西班牙油條。高湯甲魚凍造成啫喱的甲魚湯、配合煙燻竹筍慕絲及鹹香突出的魚子醬，非常法雜風格！鹹鮮味十分出眾，激活味蕾！招牌之一，實至名歸！鮮蟹肉多士蟹肉每日新鮮生拆、調以有XO醬的醬汁，配合造型極可愛、避風塘風味的蟹仔脆片，所以辣辣地，與外脆內軟的多士，集鮮香脆嫩於一身，無懈可擊！ 花螺釀鳯翼美味的花螺粒釀入鳯翼，煎得非常酥脆，口感味道皆一流。熬蝦煎粉果特別之處是餡料，粉果裏面是小龍蝦肉。三蔥爆班球石斑魚經過五日熟成， 切件以三蔥、薑、雞油及黃酒爆香，魚皮金黃焦脆；以青京蔥製成青醬在底，最後淋上沙巴翁

近排超級火熱嘅摩登中菜餐廳 完全冇失望🫶🏽 餐廳旨在以嶄新嘅方式傳承粵菜豐厚嘅文化 以創新手法以及本地優質時令食材重新演繹經典粵菜菜式 一開頭嘅amuse bouche志趣三小碟已經能夠體現到 鴛鴦皮蛋塔可謂酸薑皮蛋嘅變奏版😜 而鵝肝油炸鬼蘸嘅喺滷水鵝汁 新奇好玩又好食🥳  最驚喜 當然喺要兩日前預訂嘅酥皮佛跳牆🌟 呢道追加嘅菜式要另加HK$1,688 適合四至六人享用  自己覺得非常值得 酥皮層層分明 焗得金黃香脆😚 裏面包住肥美嘅A4宮崎和牛同軟腍嘅南非鮑魚🤩 錦上添花嘅係嗰層香口鵝肝黑松露三色米 最後淋上虎皮尖椒醬汁 味道多層次得嚟又和諧😇  另外一個特別菜式喺咬落爆汁嘅花螺釀鳳翼 雞翼外皮用傳統淋滾油方式炸至香脆🤩 裏面釀滿咗切粒嘅花螺餡🐚 彈牙有咬口  _ 🔖 品味菜單TASTING MENU  「志」趣三小碟 🌟 鴛鴦皮蛋塔。方魚貴妃蚌。鵝肝油炸鬼 高湯甲魚凍 鮮蟹肉多士 螯蝦煎粉果 花螺釀鳳翼 三蔥爆斑球 百花釀海參 茅台竹絲雞 荔枝桂花糕鮮杏仁燕窩 

Most of the time fusion cuisine can go catastrophically wrong but Jee, oh GEE, aren’t you good? Jee is the latest Cantonese-French collaboration between veteran Chef Siu Hin-Chi, the culinary director of two-Michelin-starred Ying Jee Club and Chef Oliver Li, former Chef de Cuisine of Michelin-starred French restaurants Feuille and L'Envol. Together they bring us elegantly reinterpreted Cantonese dishes using refined French culinary techniques.Highlights for me:✨ Crispy Sea Cucumber with Shrimp

JEE is a partnership between Ying Jee Club’s Siu Hin-Chi and Feuille’s Oliver Li. The dishes were a seamless, marvelous crossover between Cantonese classics and French culinary techniques, each and every one of them taking me by surprise. It wasn't a meal laid with beautiful dishes or seemingly great concepts that didn't deliver. JEE’s menu is quite alike a handful of other progressive Chinese fine dining menus, but at the same time unique in its own special, thoughtful ways. The softshell turtl

This contemporary Chinese restaurant is located on Lyndhurst Terrace in Central and is a new concept by Chef Siu Hin-Chi of Ying Jee Club and Chef Oliver Li, incorporating classic Cantonese cuisines with a modern twist and flair of Western style presentation, plus the integration of different cooking techniques, to create a futuristic Cantonese cuisine.Arriving there on a Saturday evening, we both immediately like its warmth ambience, with the white and shamrock green color walls having some 3D

今天中午和姐妹来到中环新开的现代粤菜餐厅志JEE共进午餐，环境私密高雅很适合商务饭局或者朋友、家人聚餐。志JEE由米其林二星餐厅营致会馆的萧显志师傅与有超十年经验的主厨李韦杰，融合丰富创意和出色的烹饪技艺，重新演绎经典粤菜。🍵茉莉花气泡茶 -是本地品牌mindful生产的，浓郁的茶香很开胃。🥟鳌虾煎粉粿-饺子内馅是西班牙鳌虾和韭黄芽菜做的，搭配虎虾清汤，非常鲜美。🍗花螺酿凤翼-法国田螺风味作为内馅被炸鸡翼包裹可以充分锁住汁水，这道菜采用炸子鸡的烹饪方法用很热的油淋在鸡翼上使它香脆爽口。🐔招牌-茅台贵妃竹丝鸡，菜式以营致会馆的招牌菜脆皮贵妃鸡为灵感，将乌鸡浸泡在上汤中烹煮，风干一夜后再以高温油炸，达至鸡皮金黄香脆、鸡肉鲜嫩多汁的完美平衡。🍚银鱼葱炒饭 -意粉做的‘米’口感很特别，搭配银鱼两种食材融合烹煮，很有层次。🍮杏仁jelly-这道菜是用西式甜品的方式呈现，灵感来自中式杏仁甜品，白色的脆片和杏仁酱混合非常有创意。

食品確實非常之出色.評酒師態度親切. 講解詳細. 全餐飯一直都好滿意. 到埋單嘅時候. 由於友人覺得帳目上有少少誤會. 所以向經理說出自己睇法. 希望貴公司下次回覆客人WhatsApp嘅時候可以有所改進. （當時已經付帳了）我朋友是英文人. 所以所有對答都係英文WhatsApp. 所以如果連佢都誤會. 所以佢才提出佢嘅意見比貴員工. 可惜部份員工服務態度惡劣. 我由洗手間出來之後. 聽到友人對服務員說. 你可唔可以俾你個客人講出自己嘅睇法你先至回應？ 服務員隨後說. 我而家企咗響度聽你講咗好耐㗎啦. 如果你哋期望你嘅公司來年可以摘星的話唔該請返一啲服務開一級餐廳嘅員工吧. 還有枱布記得要燙直 洗手間垃圾桶滿瀉. 沒有紙巾希望我的評語不會無啦啦俾人拆除.

上年去過營致會館，米芝蓮星級餐廳名副其實，他們在中環開了另一間規模較少相對無咁隆重的餐廳「志」，有兩組朋友食過好評如潮，吸引到我又去見識一下。這裡都是食set menu, 晚飯聽說是八百幾或千幾的set二揀一；午市每位$388，另加$128就多一味百花釀海參。我的評語一句到尾：又華又實！餐廳裝潢簡約，但食物的設計看似簡約但心思超十足：煎粉果有傳統味道但餡料用了螫蝦，傳統味道多了一份高級質感；釀鳳翼的餡料用上花螺，比起傳統做法來得濃而不膩；加錢的百花釀海參非常滋味；最喜出望外的是茅台竹絲雞，通常聽到竹絲雞都是煲湯料，真未試過當是一道菜來吃，竟然非常鮮嫩美味！主食銀魚蔥炒「飯」的飯用了意大利米粒麵(Orzo)代替傳統米飯，非常創新，但我個人就會提議用番傳統米飯，因為炒意大利米粒麵代替炒飯，始終沒有飯香，有點失色，不過味道都是很不錯的。最別出心裁是甜品荔枝桂花糕，弄成蝦餃外型幾可亂真，好睇又好食！所以我話又華又實就是這個意思。加埋份海參6百幾蚊落樓(因為茶或氣泡水收38蚊/位)，中環優質午餐，去得過。

Sad to see Plaa go, but equally excited to try new fusion restaurant taking its place, being crossover of talent between chef Siu from ⭐️⭐️ Ying Jee Club and chef Oliver of French cuisine.Dinner. Set menu. Didn’t go for the wine pairing. Went for bubbles and glass of Pinot. Here’s what we had.Trio of Appetizers:-Century Egg and Pickled Ginger on Macaron- delightful fusion of textures and flavors; the savory velvety egg and tangy ginger notes perfectly balanced by the delicate sweetness of the maca