Mirror Restaurant (已結業)

I read from HK magazine that Mirror will be closing end of the year .They have just retained its Michelin one Star for 2014 and I was desperate to visit them before too late.The restaurant managed to keep its price reasonable amidst the inflationary economy. I had the $598 four course menu composing of all the signature dishes.The frog leg with garlic cream and parsley sauce is still mouth watering. The meat is tender and the garlic cream is tantalising but not overwhelming. A classic dish indee

8月12日 (星期一) 晴難得是日能夠抽閒用饍，所以早一晚「即興」約了友人N午餐。想到Mirror Restaurant用餐已有一段時間，此餐廳於2012年曾榮獲米芝蓮一星，可惜一年過後，便從此行列中被剔除。不過，餐廳有大廚Jeremy Biasiol (曾於Alain Ducassee餐廳工作)在陣，加上曾是星級食店，是信心保證，所以對此行也是充滿期待。十二時半到達餐廳，餐廳竟然沒有客人，問一下當席待應，才知道只有我們和另一個2人booking，以$148 +10%的set lunch來說， 確是有點意外，只能說生意難做。午市沒有a la carte。Set Lunch的選擇不太多，不過以只能容納20-30人的小餐館來說，較少的選擇較易控制成本，且保證食材新鮮。對我來說，貴精不貴多，只要好吃就行。點餐過後，隨之而來是剛從焗爐拿出來的麵包，分別有煙肉包和迷你法包兩款，熱哄哄，略嫌有點乾和過韌，有點用手撕開，不過我和友人N兩個愛包之人同樣非常滿意，點上牛油（基本的無鹽／有鹽），吃個不停。不久，待應便送上前菜，我點了紅菜頭意式奶凍.紅菜頭汁.紅菜頭脆 （Beetroot pannacott

十二月中旬‧晴今天來The Mirror探探大廚Jeremy，佢繼上次大受歡迎的「蝦慕絲」後，又創作了另一個「蟹慕絲」來。中間的是蟹湯做的啫喱，底部是蟹羔，放在上面的是蟹肉及蟹籽。味道鮮香無比，吃一口，感覺幸福。還有好幾味新菜式，當中亦有精緻的甜點，看來很不錯。

有時期望越大失望越大呢說實選這裡進餐是可以很寫意但整體黎講今次不是太欣賞論環境一流，如果你要一個寧靜有情調私密地慢談的地方論服務一流，如果你要無微不至，善於菜色介紹的侍應對我黎講食物既賣相，色香味也很重要但今次反而缺乏了，沒有令人讚嘆的賣相，令人再嚐既味道是晚不貼心，沒有Ａ　ＬＡ　ＣＡＲＴＥ不可因應胃口而調節份量而菜色選擇也很少不窩心的感覺賣相不過不失，甜品相對吸引加好食其他都只是淺嚐後便停手，我相信相同的食物對其他食客可能是滿分只是剛巧不是我的茶，不好意思呢

The price is horribly high. You can spend same amount at Toscs Ritz Carlton. You will find it worth at RC. The food at mirror is simple with no surprise. Taste is just ok. Environment is bad cos low ceiling floor and noisy.

With Hong Kong being a city enthralled with private kitchens, Mirror Restaurant is yet another one of such establishments in the heart of Wan Chai. Mirror Restaurant is a refined and elegant dinner destination, which serves French cuisine with a modern twist in an opulent yet intimate setting.Mirror Restaurant has attained 1 Michelin Star in 2012, and the owner-chef Jeremy Biasal is an energetic and creative mind who has worked in Alain Ducasse’s restaurants for eleven years before starting this

朋友給我推介的法國餐廳一直沒機會嘗試終於趁著特別的日子去奢侈享受一下菜單只有2款set menu - signature menu or tasting menu是夜選了價格較高的tasting menu Tasting menu 有Amuse Bouche開胃菜、3款不同Appetizer及2兩款不同的main dish (可2選1)熱騰騰餐前的麵包 每一款都又軟又香晚餐還未正式開始我光是狂吃這麵包就差不多吃飽了重點是這麼好吃的麵包是可以無限追加而且每一次都是從烤箱新鮮出爐的喔~Amuse Bouche是Mushroom puree, truffle caviar and balsamic vinegar入口濃濃的菌味搭配上面的松露魚子特別鮮而義大利醋又有開胃提味的效果第一款Appetizer是Tiger shrimps jelly, roe sauce, golden oscietra caviar, flowers and green appleChef建議用湯匙一次挖到底再一口吃整體的味道口感都非常立體有層次濃郁的蝦肉和蝦膏鮮甜味充滿口腔Jelly和最上層的green appl

只有兩款MENU.-- 平&貴麵包有4款, ok, 可添頭盤平 -蝸牛 -- 一般貴- 蟹 -最喜愛用蟹的不同部份去做再加海胆十分十分好味湯平-Mushroom & cream -一般, Mushroom味不足主菜平-乳鴿-ok貴- 龍蝦好味,,,淡淡肉...甜品有cake or cheese platter總括, 貴的MENU好味及精至環境地方不大, 當晚有一枱12人長枱, 所以都好嘈服務 - 好好

Mirror 只做晚餐, 要早約一個月訂位, 看到食評不錯, 很期待!侍應很細心拉開椅子給我們就坐, 首先上麵包, 牛油很香跟著我最愛魚子醬<3鵝肝外脆內軟, 正!差不多每道菜都有black truffle! 又係我最愛<3湯味道不錯, 可惜不夠熱...Pork 很軟,甜品很特色! 有我最愛的peach!謝謝MIRROR 送的生日蛋糕!! 是strawberry mousse! I love it!!由於太多吃不完, 打包這cake回家慢慢再品嚐法國菜來說價錢絕對合理, 並不貴, 服務態度良好! 食品質素亦不俗! 餐廳定時會更換餐牌食物, 再次感謝MIRROR送我生日蛋糕!

約一星期前訂位.晚餐 4 courses = 698, 5 courses = 798 + 10%; 呢個價錢, 在富麗堂煌的酒店餐廳只能食個3-4道菜的午餐, 感覺OK.店內地方不大，約30 個位, 裝修簡約清雅.麵包: 有牛油包、麥包及煙肉包, 新鮮自家焗製, 熱騰騰的! Amuse Bouche : 賣相相當精緻, 服務員建議茶匙往下筆, 一啖食到濃郁蝦味的啫喱和爽口龍蝦，有口感!Slow Cook Eggs with Garlic Cream, shrimp, watereress mousse & shrimp sauce: 温泉蛋泛著光澤, 煮得很細滑, 和入口彈牙的蝦肉和菠菜蒜汁,相映成趣, 推介!Hot vichyssoise iwth leeks, potatoes confite & bacon :服務員用日式酒壺載著用韭葱、薯仔等烹的湯, 上枱時才把它倒出來, 聞到煙肉味, 也聞到濃濃的湯.Leekspan seared scallops with pumpkin & chestnut :我有3粒帶子, 他只有2粒 (點菜的時候服務員提示5個courses 少

I have been wanting to visit Mirror for a long time. With a reservation made a month ahead and here I am... celebratung a special person's birthday. There were only 6 tables at Mirror, but it was more spacey than other private kitchens. A curtain of forks and spoons were suspended down from the ceiling, giving you a more private touch in the restaurant. However, you could actually watch Chef Jeremy Biasiol preparing the delights for the night. I love this homey and cozy setting as if Jeremy was

I have made the booking like one or two months ahead - just long time ago. And the place is really quite small no wonder why it's easily full but it's kinda worth the wait. We just had the signature menu for 5 courses instead of the tasting menu for at least 6 and up to 8 courses. The bread is really making a difference and almost the best in HK. The starter is an eggplant dish which is very flavorful and rich. But it arrives slightly too soon as our wine has not even arrived and poured and the

Managed to get a table on a Tuesday night (booked the day before). Very pleasant decor, nice ambience. You only have two choices of menu, the Signature menu ($588+10% for 5 courses, $688 for 6 courses) or the Tasting Menu ($898 for 6 courses, $1,198 for 8 courses) all with 10% service charge. There is no a la carte menu. Each person must choose either the Signature or the Tasting menu. My friend and I had the signature menu (5 courses).The Beetroots, Parmesan royal with tuile - was excellen

We went there for dinner to celebrate my closed friend's birthday. Six of us including 2 men, 2 women and 2 children. There were only 3 choices of meny (i) 5 courses - HK$560, (ii) 6 courses - HK$890, and (iii) 8 courses - HK$1,180. We would like to share 3 sets of 8 courses as our children could not able to finish the full set of 5 courses, and we also considered the costs of 3 sets of 8 courses was as same as each of us ordered a set of 5 courses.Nevertheless, the waiter took our orders but

聽聞這店一開業已好評如潮，但要早一個月前訂座，真不敢想像，誰能知道一個月後是否有空？難道真的要問魔鏡？魔鏡！魔鏡！請問我訂下個月好不好？誰知在盤算的同時，收到老闆請我們來這裏吃飯的通知。也聽聞關於這店的一些內情，雖然是一爿小店，但大有來頭，主政的廚師是在法國米芝蓮二星餐廳學藝多年的大胖子 Jeremy，而餐廳的設計則由設計師 David Sung 操刀，原來他的祖父 TS Sung 在1923年已參予建築在上海外灘的匯豐銀行大廈設計。開放式的廚房，可讓人客清楚看到廚師們的一舉一動，而餐廳中間用一個吊滿匙羹和叉子簾子分隔，驟看以為匙羹和叉子停留在半空，檯上有小洋蠋，燈光幽暗，蠻有情調。餐牌祇得兩款套餐，一個 Signature Menu 和一個 Chef Degustation Menu，主菜都有兩款可選擇，我們四人剛好每人點一份，可全試所有主菜。先來的麵包是熱烘烘的，塗上兩款牛油，淡味和鹹味，同樣好吃。Signature Menu $538 for 5 courses/ $638 for 6 coursesAppetizers:Snails lightly roast with par