Fish School (已結業)

一行三人，老朋友敘舊，因為有一位友人是海鮮齋，所以選了這餐廳。點了幾度菜，每一樣都有特色，賣相不錯，食物水準中上，服務員很有禮貌因為我曾經來過兩次，就推薦了給朋友，他們也說我的推薦不錯，一定會再來。

This was my second time here after a few years and unfortunately the food and service have fallen tremendously. As for the food, the fish we had was coarse and tough. Really not what we had expected for the price charged for this. The tomato salad was tasty but the portions were so small. The crab was average and the sauce was heavy, overcoming any taste of the crab. The steak was cold and on the raw side and the sauce again was too strong. The service was average. The food came on the

The Service in this restaurant is excellent. Food is amazing. The chef really has a passion and talent in cooking. Food is very fresh. Even their non seafood dishes. Decor is cozy not fancy Best part is. It is very good value. I love it so much been going back there at least twice a month.

聽聞這店是入選米芝蓮2017的20大, 能入選20大的想必有其特別的地方, 今年慶生就來試一次, 沒有抱太大的期望不過總希望有一段不錯的用餐經驗呢! 就這樣來了西營盤, 其實並不難找出佢的位置, 進場坐低後經理有過來介紹當天的鮮活海鮮貨, 一個是蒸黃花魚! 呢個太座一定唔buy 啦, 屋企自己都成日做, 另一個是英國左口, 咁呢個有機會係雪貨又唔會揀啦! 再來一個是焗龍蝦要成九百幾, 望入魚缸隻隻龍蝦都好細隻下, 唔冒呢d險啦 pass! 既然第一次來就試下Chef’s Selection Menu啦, $850/pp 總共有11道菜咁講, 其實在開飯網有睇過食評, 食物大致係乜心裡有数, 1. 0 Lobster Popcorn 係唯一的炸物, Popcon係指外層嘅米通部份, Lobster 蝦肉非常之有蝦的鮮味, 不過呢樣野完全係隻蝦本身的味道亦即是有機會隻隻唔一樣, 金黃色的炸衣保持到脆口感, 不過作為炸物來講呢個炸物較多油可能同炒過的咸蛋黃有關, 見到那些油底亦有可能係咸蛋黃出的油! 但原來整晚最高溫的食物就係呢樣了!1.1 Local Tomatoes / Ricotta

對上一次已經係年幾前，剛剛開業冇耐個時，因為突然好掛住佢地個CrabRice，再一次行過左門口條冷巷都唔知，個門口係幾隱蔽架，哈哈！上次食左chef dinner menu，所以今次就試下a la carte。Prawn Tartar，海蝦好新鮮同爽口，切到細細粒，每粒都被醬汁包住，再配住印尼炸蝦片一齊，好過引！而且隻碟好raw同道菜好match。Cobia Terrine，用軍曹魚切片加左海澡絲砌左個靚靚Terrine，魚肉本身比較實淨，有咬囗有小小咸香，加埋個milkbutter sauce，柔滑左，多左層次。Crab rice，正如其名用左蟹蓋載住鮮蟹肉加飯，仲有uni山(我不吃，友人可獨霸，做我友人不錯吧，哈)，將已調味鮮蟹肉伴飯，每一口都有蟹肉同飯，係mixed版壽司，口感好豐富！不過chef今晚重手左小小，有點偏喊，不過一樣好食。(呢個Signature大家一定要order)Eggplant with salty fish，麵包糠蒜蓉焗茄子，上面的焗到金黃色脆卜卜，再加上鹽漬魚，伴住一齊食，好野味！Grill Dried Threadfin，今晚食左薄燒馬友，條魚用鹽漬左一

This restaurant, as its name implies, specializes in fish and other seafood. It is located on the Third Street, with the entrance in a side alley and quite difficult to find. So if it is still busy on a typical weekday evening there must be good reasons behind.The environment is quite nice, with a sort of fusion tone, having an open kitchen where you can see Executive chef Chris Ma in action, as well as a bar adjacent servicing cocktails and other beverages. But at the same time you can see a fe

Very solid seafood with very creative twists - that involve asian or fusion components. Menu has unfortunately shrunk from its earlier incarnation, but still very good seafood.Ingredients feels very fresh, as well as using some unique and unsual combinations such as spices with razor clams, seaweed wrapped fish etc.Probably among the best seafood restaurants in Hong Kong, and certainly unique as it is not simply another Chinese style seafood eatery.  Location is out of the way, but just fine

This place is indeed pretty hard to find, located in an alley next to the 3rd street. The staff there said that the theme is to promote local ingredients prepared in a westernized style. Indeed the food were quite interesting. I especially liked the Uni and crab meat rice, catch of the day (Dover sole) and the wagyu beef. I'm usually not a great fish fan but I found the Dover sole very tasty (although a bit too much olive oil was used ). Unfortunately for a tasting menu consisting of 9 courses t

Amazing plating and presentation, however extremely expensive for such small portions, mediocre quality and hard to find location. Do not think I will ever come back again.Local corn - served in Hollandaise sauce, taste good but was less than a few bitesTomato salad - anchovies laid on top of tomato slices, the pairing was strange and the tomatoes were not freshBaked eggplant - anchovy and thyme sprinkled on top, nothing specialCauliflower - very bland, for such a simple and small dish, you woul

Fresh ingredients and innovative menu ! Staff are helpful and knowledgeable ! Will definitely go again!

very creative dishes, amazing fusion food. great food, friendly staff and nice environment. we had a birthday dinner there and every body enjoyed it.

Menu 寫明No service charge & 黑板上寫上No service charge 我們一行9人，埋單見到單上收咗$9xx Svc charge 再詢問店員表示8人以上就收點解一坐低冇講明？因為朋友生日冇同佢嘈食物好吃的但不喜歡這生意手法

Portions are tiny and severely overpriced - we ordered the Spanish pork as a starter which come at ~ 240 HKD but is not more than a few slices of mediocre meat. They actively promote the fish (you would expect by the name of the place) and quality was extremely good - but again they fail to mention the price and at the end you pay more than 1,000 HKD for a normal sized portion. Waiters were very nice and polite but manager arrogant and not welcoming - we brought half a bottle of our own wine and

It's my second time in Fish School, and I do love the atmosphere and service here. We had two appetizers, one main dish, one dessert, half bottle of white, and two glasses of dessert wine. It's perfect for two girls, and we were so full and pleased after this dinner. We started with raw octopus ceviche, which was very tender and flavoursome. Then we had the signature lobster popcorn. We all love the crunchy thick layer of batter and the tasty source. It somehow tasted better compare to how it t

老公知我喜歡新派菜式，所以他特別選了此餐廳去慶祝情人節。此題材獨特，轉門吃海鮮，最特別是他們集世界百家之大成，以最好的方式去煮每一種海鮮。難得來到我們當然選了廚師推介套餐。原先我來之前都抱着懷疑的心態，因為看見open rice裏充滿很多劣評。但試過第一道菜之後，我就不再擔心了。很多餐廳他們去選擇炸蝦是因為蝦不夠新鮮，但這裏的炸蝦，內裏肉質仍然非常彈牙嫩滑，很明顯蝦是非常新鮮，而外殼炸的程度剛剛好，咬落口感爽脆，但絕不油膩。第二道菜他們選擇用秘魯的方式。八爪魚加生蝦下配搭非常好，八爪魚煙韌彈，蝦口感軟棉，非常鮮甜，配合洋蔥鮮甜味更突出。這碟飯真的令我充滿驚喜，我沒有想過此餐廳是如此高質素！海膽吸收了蟹的精華再混合高質素的日本米，口感軟熟，味道清淡鮮甜！除了充分勞駕得到如何煮美味的海鮮外，他們拿捏牛扒的成熟程度亦一流這碟蒸魚飯是我有生以來吃過最好食的！比起一般中式餐廳出色很多不得不提的是這個番茄沙律，一般的餐廳都沒有什麼創意，永遠就是mozzarella cheese 配番茄，但這裏用了ricotta cheese! 無論口感和味道都配合得天衣無縫！這餐晚飯最後亦有一個完美的終結！這個無