珀翠餐廳

营业中

休息中

To celebrate CNY, we have decided to go to a Michelin-starred restaurant, and since our last visit to Restaurant Petrus was already back in 2020, today we come again to Island Shangri-La to experience the French cuisine, under the helm of Executive Chef Uwe Opocensky.Located on Level 56, the décor has not changed, with lush carpet, high ceiling with crystal chandelier and murals, and traditional European royal setting offering a posh dining ambience, with also the amazing harbour view looking out from the large windows.I have decided to take the 8-course menu ($2,988) while my wife has the 6-course version ($2,288). After starting with a glass of Krug Grande Cuvee ($560) as aperitif, I have the Domaine Jean-Louis Chave Hermitage Blanc 2015 ($4,000) for the night. A fantastic wine without a huge mark-up.The Amuse Bouche is a Tuile made from dried vegetable including baby carrot and onion, made to a wafer-thin crisp that is paired with a tartar dipping sauce. The other snack is Smoked Salmon Tartlet, with the salmon tartare adding a bit of caviar on top. A nice start.The first course features Oyster, from the famous French producer Ostra Regal, with rich, buttery flavours and delicate texture. The chef has thoughtfully cut into pieces to facilitate eating. It is added with cucumber oil, buttermilk, and a puree with hints of sweet and spice. Refreshing.The second course is Foie Gras, presented in a great way. From the famous producer George Bruck in Alsace, the foie gras are stuffed inside a wine-poached pear and sliced, so it fully recreates the pear in shape, with some pear powder on the side. There are also brioche toasts provided to allow us to spread the foie gras on top to consume. Delicious.For the third course we both select Red Prawn ($388 supplement). Signature of the restaurant, the carabinero is large in size and grilled perfectly. The meat is sweet, paired with homemade garum for touch of savoury. The sourdough on the side is thoughtfully arranged to soak up the essence in the prawn head. Phenomenal.The fourth course features King Crab from Norway. Underneath the delicious and meaty king crab leg is some Japanese-style steamed egg, or chawanmushi, at the bottom. The yuzu kosho helps to provide seasoning, and the dish finishes with a crustacean sauce that enhances the flavours of the delicate crab meat. Delicious.The fifth course is Turbot from France. The fish fillet is pan-seared beautifully, with the surface slightly crisp while the flesh still remains moist and tender. On the side is a piece of celeriac providing contrast in texture, while the horseradish puree to give a bit of spiciness. The dish finishes with a fish sauce infused with oyster to give a wealth of seafood flavours. Delicious.For the sixth course we have both chosen Beef Calotte. The beef comes from a famous family farm called Brandt in Southern California, with the cut being lean but also soft. Nicely grilled, it is added with some shaved truffle to give a slight earthy note, along with a truffle beef jus. On the side is tarte tatin made from onion and pulled beef cheek with some cheese sauce, plus an onion puree. Another phenomenal dish with great taste and flavours.The seventh course features Donabe Rice. The Hokkaido Koshihikari rice is cooked in the earthen pot with chicken broth, with a perfect texture, neither too hard nor too soft. With some finely chopped spring onion to give fragrance, supplemented with the earthy note of truffle on top. There are also some grilled cauliflowers on the side which adds sweetness to the rice. Delicious.The eighth and last course is Souffle, and the interesting twist is that the main ingredient is actually potato. Added to the fluffy souffle is a potato vanilla ice-cream, and then the staff shaves a generous amount of black truffle on top, to give the earthy tone to the dessert. Delicious.The Petits Fours includes Orange Chocolate Peel, Chocolate Truffle, Madeleine to go with cream or mandarin jam, and Elderflower Jelly. All nice treats and adjusted to the local palate so not too sweet. A satisfying conclusion to the wonderful meal, especially over a cup of nice espresso.Service is very good, with the staff attentive and friendly. The bill on the night is $11,878 but mainly it is driven by the bottle of wine I ordered. Considering quality of food and the whole dining experience, this remains one of my top picks of local French restaurants, especially if you like wine. 继续阅读

Finally some free time for lunch following eventual closing of prolonged project. First on the list: chef Uwe, whom I’m a fan of. Mmmm: Sommelier's Selection Wine Pairing 2 Glasses for $320- not bad. Decided to go for a glass of old vintage Burgundy red instead. 3 sets to choose from: -3 courses ($788 pp), -4 courses ($888 pp) or -5 courses ($1,208 pp).Here’s what we had.Bread basket. Particularly loved the honeycomb butter, which managed to elevate the bread to being an essential part of the meal.Snacks: -Wafer roll with Cheese filling-crackers served with Vegetable tartar Appetizer:Japanese Scallop paired with earthy creamy Chervil Root (歐芹根) and refreshing Yuzu, served with Buttermilk sauce and topped with hazelnut.(Supplement of $488) Red Prawn Carabinero- pure decadence: impeccably cooked, its natural sweetness intensified by the umami richness of fermented fish sauce. A slice of perfectly toasted Sourdough to mop up every last drop of the luxurious prawn essence.Paired with Broccolini, Three Yellow Chicken aged for a few days; tender and flavorful with Chicken jus oozing onto the earthy comfort of the perfectly cooked donabe rice. A refined take on a hearty classic indeed. Transforming a classic into something special: Boston Lobster in Lobster bisque sauce topped with Mushroom slices, served alongside a flaky buttery Croissant stuffed with lobster filling. Regrettably, lobster was a tad overcooked.Chocolate Tart infused with Tonka Bean topped with creamy hazelnut and Ice cream. The tart’s crisp shell was spot on.Thoughtfully curated Artisanal Cheese selection with Jam and Honeycomb.To end:-Almond nougat -Chocolate truffle-Amaretti (almond cookies)In summary: each dish was carefully composed, showcasing a mastery of technique and deep appreciation for premium ingredients. The quality of execution, thoughtful pairings and attentive service created a meal that lingered in the memory long after the last bite. 继续阅读

.One of the best Christmas dinner 1. Antilope 1858 Oyster:Refreshing with a subtle zing from champagne granite.2. Foie Gras (first dish):Luxurious, enhanced by sweet fig and crunchy hazelnut.3. Yellow Chanterelles:Earthy, richly complemented by foie gras and pork fat.4. French Banana Shallot:Intriguingly sweet, with balsamic and truffle depth.5. Red Prawn:Smoky and complex, highlighted by sourdough's crunch.6. Atlantic Turboterfectly cooked, paired wonderfully with sprouts and wine.7.Brandt Beef Calotte:Tender beef, balanced with earthy mushroom and sweet chestnut.8. Winter Wonderland:A delightful festive treat, merging chocolate with gingerbread spice. 继续阅读

完全不值得花錢和時間的米芝連餐廳，食物方面沒有特別，服務不像五星級酒店餐廳，紅酒清杯都沒有侍應倒紅酒，晚餐前親自致電和WhatsApp 要求寫祝賀語句，上甜品前再提一次，侍應說沒有收到任何通知，再三要求甜品上寫上祝福語，甜品送到時，竟然沒有寫上祝福語牌，侍應說等陣再有一份甜品寫上祝福語，最後他們只是在三個Madeleine 寫上祝福語，去過咁多間米芝蓮餐廳，沒試過這麼令人這麼驚喜的祝福語放在dessert plate 上面，真的令人失望😞 继续阅读

托朋友生日的福，終於一試堪稱求婚餐廳的𝐏𝐞𝐭𝐫𝐮𝐬！古典𝐯𝐢𝐧𝐭𝐚𝐠𝐞室內裝修風格很是金碧輝煌(幸好早了一個月𝐛𝐨𝐨𝐤+𝐫𝐞𝐪𝐮𝐞𝐬𝐭靚位)才得以坐在餐廳內景觀最美的一張圓檯，享受𝟏𝟖𝟎度的維港景致🌊———✤ 𝟒 𝐜𝐨𝐮𝐫𝐬𝐞 𝐋𝐮𝐧𝐜𝐡｜$𝟖𝟖𝟖 𝐩𝐞𝐫 𝐩𝐞𝐫𝐬𝐨𝐧𝐋𝐮𝐧𝐜𝐡 𝐌𝐞𝐧𝐮有𝟑/𝟒/𝟓 𝐜𝐨𝐮𝐫𝐬𝐞𝐬選擇，價錢由$𝟕𝟖𝟖-$𝟏,𝟐𝟎𝟖不等，自由搭配‼️(其實選擇不多😂，詢問過也不可以𝐚 𝐥𝐚 𝐜𝐚𝐫𝐭𝐞)一上菜先來一口𝐜𝐚𝐧𝐚𝐩é𝐬，一是鹹香酥脆的𝐜𝐡𝐞𝐞𝐬𝐞麵包，二是𝐜𝐚𝐯𝐢𝐞𝐫魚肉𝐭𝐚𝐫𝐭)➩ 𝐒𝐭𝐚𝐫𝐭𝐞𝐫 𝐱 𝟐 (把𝐦𝐞𝐧𝐮上的𝟒款𝐬𝐭𝐚𝐫𝐭𝐞𝐫都點了，排名分先後！)✰ 𝐑𝐞𝐝 𝐏𝐫𝐚𝐰𝐧 ｜+$𝟒𝟖𝟖此蝦非同小可，乃是西班牙紅蝦‼️其鮮甜與濃郁的蝦味簡直是一頂十！𝐌𝐞𝐠𝐚 𝐬𝐢𝐳𝐞的紅蝦以炙燒方式烤過，別有一番焦香味，搭配旁邊黑漆漆的𝐠𝐚𝐫𝐮𝐦(當時聽不明白後來上網查才知道是什麼!)原來是鬼佬發酵魚露，一小𝐩𝐚𝐭便能瞬間提鮮。記得要把紅蝦蝦頭膏擠出來，搭配𝐒𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡，便是蝦多士了🫡好好味🤤✰ 𝐋𝐨𝐛𝐬𝐭𝐞𝐫別少看這碗𝐁𝐨𝐬𝐭𝐨𝐧龍蝦茶碗蒸，龍蝦肉雪白彈牙，白蘑菇薄片下的是味濃醇厚的龍蝦蝦頭膏滑嫩蒸蛋，好好味😋✰ 𝐓𝐨𝐦𝐚𝐭𝐨較為𝐫𝐞𝐟𝐫𝐞𝐬𝐡𝐢𝐧𝐠的這道番茄𝐬𝐚𝐥𝐚𝐝也絕不馬虎，底部是番茄𝐣𝐮𝐢𝐜𝐞製成的𝐣𝐞𝐥𝐥𝐲，搭配奶香的𝐛𝐮𝐫𝐫𝐚𝐭𝐚 𝐜𝐡𝐞𝐞𝐬𝐞，簡約中帶點奢華精緻🍅✰ 𝐒𝐚𝐫𝐝𝐢𝐧𝐞日式手法烹調的沙甸魚用上細香蔥和𝐲𝐨𝐠𝐮𝐫𝐭調味，可以去掉濃郁的魚味。➩ 𝐌𝐚𝐢𝐧 𝐱 𝟏 (有魚、牛、羊選擇，選擇了前𝟐者)✰ 𝐒𝐚𝐥𝐦𝐨𝐧這是以鬆脆的𝐛𝐫𝐢𝐨𝐜𝐡𝐞(牛油麵包)夾住三文魚的𝐬𝐚𝐧𝐝𝐰𝐢𝐜𝐡，𝐬𝐥𝐨𝐰-𝐜𝐨𝐨𝐤𝐞𝐝三文魚魚肉油脂激發，魚身滑溜，搭配帶點酸甜的𝐬𝐚𝐮𝐜𝐞調味，出色🐟(一旁的羅馬生菜用上三文魚子點綴，也相當有心思)✰ 𝐕𝐞𝐚𝐥採用法國𝐋𝐢𝐦𝐨𝐮𝐬𝐢𝐧𝐞的小牛肉顏色呈淡粉紅，肉味不算很濃(淡😂)配菜則是茄子以及蒜味極為濃郁的蒜片，整體麻麻地，沒有很驚喜。➩ 𝐃𝐞𝐬𝐬𝐞𝐫𝐭 𝐱 𝟏 (生日贈送了書本造型的焦糖慕絲蛋糕，層次豐富，驚喜！）✰ 𝐒𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲精緻的千層酥咬落鬆化，伴隨絲滑吉士𝐜𝐫𝐞𝐚𝐦。✰ 𝐏𝐞𝐚𝐜𝐡居然放了最討厭的薑🥹把桃味果蓉完美蓋過… 继续阅读