Felix

营业中

休息中

This contemporary French restaurant is located on the rooftop of The Peninsula Hong Kong, commanding a grandeur view of the Kowloon skylines and Victoria Harbour on the two sides of the full-length windows. My second visit, but this time it is the special Bruno Rocca wine dinner, with the menu curated by Aurelie Altemaire.I was very surprised when the staff at the entrance is able to call out my name. Apparently, they have done some check with the clients on the night beforehand. Seated on the window side, the décor has the familiar sleek, modern chic vibe, with high ceiling, dim lighting, and the large bar at the back drawing the visitors into a surreal setting.Starting with the aperitif, it is the sparkling Prosecco di Valdobbiadene Giustino B. Extra Dry 2022 from Ruggeri. The wine is straw yellow in colour, with a persistent mousse and good complexity in aromas, having hints of apple, peach, yellow flowers, and grapefruit. This wine is perfect for starters, and get ourselves ready and anticipating for the food to come.The first course ‘To Start…’ features some Italian Gambero Rosse, with the red prawn paired with some Smoked Mozzarella cheese foam, seasoned with a bit of paprika to give a hint of mild spiciness, with some caviar on top, not only to provide additional savoury taste to the dish but increase the premium. A very good starter.  A Fougasse is served as well, which is a type of bread from Provence, made to an interesting wheat head shape. To go with the bread the chef has prepared a Muhammara, a spicy dip made from walnut, red bell peppers, pomegranate molasses and breadcrumbs, garnished with some parsley. The bread is very good and we have finished it before the second course is served.   The second wine paired is Bruno Rocco Barbera d’Alba 2021. The wine has ripe cherries as well as plenty of black fruit including plum and blackberry, with also toasted almond and some spicy notes of black pepper. The rounded palate and integrated tannin make it an easy-drinking wine that can be enjoyed at relatively young age.The second course is French Foie Gras & Duck. Presented in a neat way, the Marble Terrine is sandwiched with a layer of Mulled Wine Jelly, with Red Berries Chutney on the side. The rich and creamy foie gras has duck meat added to form a good mix of texture, seasoned perfectly. The mulled wine jelly helps to freshen the palate, while the chutney provides the necessary acidity to balance. A great dish on its own and goes well with the wine too.The third wine paired is Bruno Rocco Barbaresco 2020. Apart from the familiar cherries and black fruit, this wine has a more floral note of violet compared with the earlier Barbera d’Alba, with a more complex palate, less green peppercorn than the last one but showing more kernel characters of cocoa. More polished and all-rounded.The third course is Spanish Meagre. The fish is grilled on the hot, round metal plate, skillfully done with a crisp skin while the flesh remains moist and tender. On the side is Piperade, a stew of peppers, onions, and tomatoes. Finishing with a Sobrassada Sauce, which is made from a type of Spanish sausage, with a rich paprika taste. The slight smoky and spiciness adds an extra dimension of flavours to the fish. Very good.The fourth wine paired is Bruno Rocco Barbaresco Riserva Curra 2013. Very limited with only 3980 bottles produced, it has the same floral notes, but this one has a more subtle aroma, reminiscent more to the dried flowers, the wine has good plum and raspberry notes, with also some mushroom and tobacco characters which goes well with the white truffle in the next course.The fourth course features Italian White Truffle, with Chef Altemaire coming to our table to shave the prized seasonal delicacy onto the Celery Root and Artichoke Ragout. The white truffle has just flown in from Alba on the morning, highly fragrant. On the bottom is a puree of black truffle, which enhances the already rich truffle flavours, finishing with some Aged Parmesan infusion and Smoked Pancetta. Simple but able to highlight the ingredients to the full extent. Very good.Next comes the fifth and sixth wine paired, Bruno Rocco Barbaresco Rabaja 2020 as well as Bruno Rocca Barbaresco Maria Adelaide 2019. The former has more spicy characters, exhibiting a wide range of sweet spices plus liquorice, together with some oaky notes on top of ripe cherry. The latter is denser, more powerful but still well-balanced, showing a bit of minty notes in addition to the cherry and plum. Both delicious Barbaresco.The fifth course is Rhug Estate Venison Saddle. The beautiful venison fillet comes from Wales and is Grilled in Mild Spices to a perfect medium rare, very tender and juicy, superbly tasty without any gamey or weird flavours. The meat is in wonderful harmony with the Black Currant Gravy which gives a bit of sweetness to increase the complexity. On the side is Confit Cabbage. While it might look like a simple dish, it is so delicious and definitely my favourite in the evening.For the sixth and last course, it is Espelette Pepper & Aragani Chocolate. The dark chocolate cake is made from Venezuela cocoa, with rich flavours and some interestingly sweet spice notes, matching well with the sauce which has added with the famous French chilies. There is also a Vanilla Ice Cream on top to give the sweetness to balance with the chocolate, with a chocolate crisp offering a difference in texture. A rewarding finale of the menu.The Petits Fours include Steamed Meringue with Yuzu Custard and Homemade Chocolate. I like the meringue as it is not too sweet. A good complement to go with the coffee to finish the whole meal.Overall, the food quality is very good, executed well by well-trained and enthusiastic staff, delivering impeccable service, with the staff also demonstrating great in-depth knowledge on the wines. The bill on the night is $5,694 which is very reasonable considering the wines served. A happy, satisfying, and enjoyable evening which prompts us to plan to return again soon. A good spot for a nice dinner with someone important. 继续阅读

**环境与服务**  位于半岛酒店28楼的Felix，由设计大师Philippe Starck操刀，充满未来感的镜面空间与维港夜景形成震撼对比。**服务团队的表现尤其令人印象深刻**，从入座时亲切介绍菜单，到用餐期间适时更换餐具、斟酒，每个细节都展现出专业与温度。经理更会主动询问对菜式的满意度，当我们对海鲜拼盘的酱料有疑问时，服务生不仅详细解释每款酱料的配方，还额外准备了特制辣椒酱让我们尝试，这种贴心的服务态度让整个用餐体验升华。    **前菜惊喜｜法式烘焙与中东风味碰撞**   **Muhammara / Fougasse**：中东核桃红椒酱搭配现烤普罗旺斯香草面包，浓郁的烟熏坚果香与松软面包形成绝妙开场，蘸酱的微辣感巧妙唤醒味蕾。  **海鲜拼盘**   **Felix Signature Seafood Tower**：波士顿龙虾钳肉弹牙鲜甜，日本带子以柠檬汁提鲜后更显甘润。**服务生在送上拼盘时，不仅详细介绍每款海鲜的最佳食用方式，还贴心提醒我们可以根据喜好调整酱料搭配，处处体现出对客人舒适度的重视。**主菜三重奏｜从海洋到牧场的极致之选**   **纽西兰牛柳**野生香料 crust 锁住肉汁，红酒覆盆子酱的果酸完美平衡油花。**当我们犹豫熟度时，服务生耐心解释不同熟度对口感的影响，并推荐medium rare以展现最佳风味，结果证明这个建议非常专业。 **本地红鲷鱼**：Plancha煎制的鱼皮酥脆，罗曼斯可酱的坚果香与栉瓜面条意外合拍，健康之选。   **甜点****港式奶茶的分子解构**   **香港奶茶珍珠奶盖**：将丝袜奶茶拆解成茶冻、饼干脆片与轻盈奶泡。**服务生注意到我们在拍照，特意放慢上菜速度，并建议从特定角度拍摄以捕捉奶泡的绵密质感，这种对客人需求的敏锐度令人赞赏。**   - **热情果半冻冰淇淋**：菠萝薄片与焦糖酱的热带风情，完美收结浓郁的一餐。 **整体评价**   整个套餐不仅带来味觉享受，服务团队的专业与热情更是让人难忘。从细微的观察到主动的协助，每位员工都展现出对餐饮业的热忱，让这顿晚餐成为真正的奢华体验。    继续阅读

With breathtaking views that stretch across the skyline, dining here is not just a meal; it’s an experience. This is in my bucket list and I’m so glad that my friend from Singapore booked this restaurant!The ambiance is as inviting as the menu, making it perfect for a relaxed evening or a special celebration. The staff and chef know us so well and we had chef-selection meal 🥳 The bartender also welcomed and introduced me with the tailor-made cocktail 🍸. I name this as “JO” to make it memorable 😆 继续阅读

平时工作咁忙 都冇咩时间好好打扮吓 食吓好嘢 今日决定要做一日港女😝 上嚟呢间位于尖沙咀半岛酒店28楼嘅Felix 食个饭打吓卡海鲜拼盘 -有生蚝同龙虾 生蚝嘅配搭做法右咗少少姜味同清香嘅青苹果 入口非常新鲜~龙虾喺呢啲高级餐厅食饭已经全部帮你起晒肉 入口非常弹牙 而且好新鲜 最紧要唔使切唔使起肉 最适合我呢啲一日港女😝其他都唔再多讲，总之就系好好食好正 继续阅读

今次去尝咗间食肆嘅晚餐，环境优雅，够晒情调，一坐低就见到一大片维港景，真系正！开头有个哈密瓜西班牙火腿，火腿嘅咸香味同哈密瓜嘅甜味配合得嚟，刚刚好，口感又爽滑嘅。牛油果黑橄榄包条都系另一惊喜，啲牛油果酱搅嗮埋嘅质感够creamy又带少少辣，特别过瘾！头盘部分，话你知，红菜头三文鱼真系做到出色，鲜美得嚟仲有个淡淡嘅甜味，加上个沙律，酸酸甜甜，一啖过去好开胃。另一款鹅肝鸡肝冻批就真系豪华呀！口感顺滑得黎，有啲像食紧高级既布丁，肝味又够香浓。主菜方面，个南瓜黑松露云吞几正，哂雪咁！黑松露味就不用讲，香气弥漫，帕尔马芝士亦够喉，个口感又算系相当厚道。至于鱼类主菜㗎，海鲈鱼煮得刚好，肉质弹牙，够晒juicy，跟住个柠檬米粉，酸溜溜嘅味道提提神，真系完美配搭！最后，甜品就美味得黎，多种类，多款味，各有千秋，食到最后真系饱到点都食唔落，但系满足😆。啲餐厅员工又nice，仲帮我哋影相留念！总括嚟讲，食物配埋靓景同老公嘅陪伴，真系无得顶！🍷🌃👫 继续阅读