影片
港铁香港站 E2 出口, 步行约6分钟
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电话号码
31968768
奖项殊荣
米芝莲一星餐厅 (2023), 米芝莲二星餐厅 (2024)
营业时间
今日营业
18:00 - 23:00
星期一
18:00 - 23:00
星期二
全日休息
星期三至六
18:00 - 23:00
星期日
12:00 - 15:00
18:00 - 23:00
以上资料只供参考，请与餐厅确认详情
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相片
Aji Tartare, clotted cream, egg yolks; Norwegian Trout, Ikura Trout roe
Aji Tartare, clotted cream, egg yolks
Roasted Leek Consommé
+498
+4
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上回提到表妹手持「滙豐卓越理財信用卡」，可於合作嘅餐廳大玩買一送一，眼見新年前個個都忙食團年飯，佢就提議龍年尾high啲去中環六星級酒店間意大利餐廳「Noi」拆餐勁嘅！嘻嘻，名店於疫後開幕後不久已取得一星，一年後即升呢攞多粒星星，個勢咁勁，分分鐘今年就變三星喎，XO仔梗係唔會say no啦！要享用信用卡優惠，貴客最早一個月前於指定網頁訂座，流程簡易。週五晚準時抵步踏上藍地毯，即由迷你小白兵接待。酒店餐廳面積寬廣，室內光線柔和，金藍嘅色調及時尚嘅天花設計高雅有氣質，唯一唔方便在洗手間比較遠。散座可選弧形嘅梳化位，闊落舒適之餘有更多嘅私人空間。兩口子被安排入座對住開放式廚房嘅高櫈吧位，可以邊食邊睇廚藝表演，屬最佳位置也！爛飲孖寶埋位第一時間就係叫酒酒飲，全權交由L妹妹推介一白一香檳，各有各飲唔洗爭。厚本酒牌實在太多款式，細佬結果只係影咗第一頁香檳作日後參考之用。經理S哥親自介紹多道菜晚膳（$2,688/位）可視為意式廚師發辦。以海鮮為主嘅菜式會因應多國節令食材及貨源而不定期更改；為務求菜單唔會太溜，調味會用上多款柑橘類蔬果。當中最少會有一道魚，高高嘅熟成魚櫃唔打得都睇得先呀！兩位主廚Paulo同Luigi先生帶領嘅團隊衷心希望可以嶄新嘅味覺旅程答謝貴客嘅光臨。Roasted Leek Consommé：打頭陣先有大蔥清湯，上枱時由妹妹仔滴入蔥汁精華，道具似足科學堂做實驗咁。用杯仔飲嘅湯湯味道甘得黎有股清淡嘅薄荷香，都幾得意，唔講會估佢係杯暖暖嘅人參茶。由於接著兩味前菜都會係用手食嘅，收起哂啲杯杯後，每人都派有一條濕毛巾抹手，果然衛生。Norwegian Trout, Ikura Trout roe：磨砂金魚靚碟上嘅鱒魚拼鱒魚籽親子小食一啖放入口，如紙般薄薄嘅酥皮輕盈脆巧，夾喺中間嘅鱒魚肉鮮潤得黎唔會過咸，晶瑩閃亮啲鱒魚籽波波爆裂於口腔，於舌上盡情起舞，相當醒神！Aji Tartare, clotted cream, egg yolks：池魚他他撻呈金黃色全因用上咸蛋黃製成，撻皮脆薄，咸潤惹味。每一道菜都好有文化地配換新嘅餐具，木造餐具架設計獨特且十分實用。Buckwheat Sourdough：新鮮焗出嘅蕎麥酸種麵包脹卜卜，一人一隻份量足，暖手嘅包包皮層好脆，包身又夠鬆，塗上附配嘅紅色秘醬個人覺得有啲過甜。反而點上綠綠地色嘅特級初榨橄欖油後當堂帶起個麥香兼添上油滑，燃點起隱藏住嘅小宇宙般，超強！眼見二人極其欣賞，S哥哥仲自動攞出成樽橄欖油並加以介紹，真係有心！Sicilian Tuna Kamatoro, Hokkaido Red Uni, “Kaviari” Kristal Caviar：和風味濃厚嘅刺身頭盤集高質嘅西西里吞拿魚、北海道紅海膽及法國魚籽醬，外表矜貴精緻！粉嫩嘅拖羅鮫位厚潤肥美，橙亮嘅海膽幼嫩滑溜，混埋頂面嘅魚籽醬及透明嘅煙燻鰹魚啫喱，飄飄欲仙嘅鮮濃由味蕾傳上鼻腔，清涼細膩，實無懈可擊！Norwegian Langoustine, Champagne, Crispy Kombu：挪威海螯蝦二重奏分開蝦身及鉗鉗黎烹調，意廚竟然大膽自製XO醬並溝入香檳去炮製海螯蝦個身，創意無限！莫非要多得香檳嘅泡泡引起嘅化學作用所致，海螯蝦肉超級爽脆，唯一個調味雖則一啲都唔辣，不過奶得黎都幾酸吓，未必人人受得落。幼小嘅鉗仔好似睇電視結尾嘅彩蛋驚喜咁，微微咬住啲肉即可成條拉出，極易入口，鉗肉外面脆脆地，但個心就勁嫩口，香甜得黎惹味非常。其實食咗幾味海鮮都發覺到意式料理加插咗不少亞洲元素，包括日式魚生及港式XO醬等，真係冇諗過連餐具都會出動埋自選筷子喎！Shima Aji, Gambero di Mazara with Piennolo tomato essence：深海池魚隆重地以孖碟承載，梅花間竹咁擺入生紅蝦肉，再以海葡萄及蘿蔔小花點綴，上枱後先淋上秘製蕃茄油，形於小島般嘅外觀極富立體感。熟成咗嘅深海池魚肉質堅挺紥實得黎仍帶有鮮味，海葡萄天然特殊嘅海水香成功添上鮮濃嘅同時，紋理閃光嘅生蝦及清新嘅蘿蔔小花直令口感更為爽脆，酸酸甜甜嘅蕃茄水仲有個微辣嘅尾韻，多層次嘅藝術融合堅精彩！Alaskan King crab, Teardrop peas & Iberico pork consommé：食完魚魚同蝦蝦，梗係唔少得蟹蟹啦，話哂三寶係中國傳統遊戲嘛！熱辣辣嘅日式茶碗蒸內含足料幼嫩嘅阿拉斯加皇帝蟹肉，師傅巧妙地伴入甜美嘅上海甜豆及伊比利豬肉清湯以助提鮮，契合鮮甜嘅星級燉蛋清香綿滑，可口味佳！Bread：食完多道海鮮後，再有新鮮焗出嘅法式甜麵包，質感都好鬆軟，另配自家製嘅海鹽牛油。Scottish Venison, Onion Purée & Morel：整頓晚餐只有蘇格蘭鹿鹿主菜一味紅肉，鹿肉色澤紅潤脂肪少，咬落軟潤肉滑，深啡色嘅濃汁就偏咸咗少少，幸好連埋雪白清甜嘅洋蔥泥成功中和番。其實碟上仲有一個唔係咁起眼嘅配角，就係暗藏於沙律底嘅一粒釀羊肚菌！黑漆漆嘅羊肚菌外殼凹凸清脆，中間原來釀入咗惹味而不溜嘅鵝肝醬，加塗洋蔥泥更覺芳香鮮明，驚喜尤甚。Pasta alla chitarra, French Amelié Oyster & Vin Jaune：表妹認真好眼，留意到所有意大利粉均由Luigi大廚親自煮出！金亮嘅意粉麵條乃日本蛋黃搓出，柔韌富彈性，頂面肥嘟嘟嘅法國蠔肉爽滑鮮甜，微酸帶甜嘅秘製黃酒汁有效地一解膩感，簡單可口。Seasonal Sorbet：轉入甜品環節前每人都有杯紫蘇葉雪葩，意外地完全冇冰沙嘅嚡脷感，雪葩厚潤之餘仲散發出陣陣咸香，據悉此乃梅酒混清酒再加海鹽及檸檬汁嘅化學作用，妙哉！The Flan with Japanese Hoshigaki & Acetaia San Giacomo’ balsamic Vinegar 40 years old：甜品頭炮先由S哥加工後獻上。以日本柿乾及乾燒檸檬造出嘅蛋奶糕柔潤微甜，絲毫不溜滯。Lemon Pie：一口一件嘅檸檬批撻皮夠脆，蛋白酥則濃甜中帶著酸香。Seasonal Fruit：源自日本嘅士多啤梨清香爽脆，蜜瓜亦潤甜多汁。Whiskey Gum：結尾嘅招牌橡皮糖煙煙韌韌中滲透出煙燻味濃厚嘅威士忌香，細問下發現主廚原來係星戰鐵粉，唔怪得知入門時有小白兵歡迎，甜品就搵咗黑武士送別啦，設計確真完整。眼見兩隻酒鬼飯後棄選咖啡同茶，善解人意嘅L妹妹即備送意廚自家製嘅Limoncello，如相所示，酒瓶同酒杯都係冰凍過架，睇頭十足！有啲似糖漿嘅意式檸檬酒清新濃甜，大啖飲落肚直達腸胃，濃烈嘅酒精速助消化，強而有力！四季酒店餐廳「Noi」環境舒適有格調，年輕嘅服務生友善體貼，潮派意廚發辦料理選用之節令珍饈新鮮高質，菜式新穎獨特，驚喜源源不絕，團隊誠懇認真。最抵就係用「滙豐卓越理財信用卡」可享買一送一優惠，手持此咭者絕對值得一試！
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今次朋友birthday🥰特意揀咗呢間餐廳慶祝，環境氣氛，整體都非常好😋以食物方面亦都非常高質，同價錢係成正比！如果係同朋友屋企人慶祝生日或者特別節日都可以試吓呢間！期待下一次前來。
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與四季品牌連結真係恥辱！ NOI係米芝蓮二星餐廳，無論是食物同服務都強差人意! 主菜選擇：pigeon 乳鴿係唯一主菜選項，我地其中一個人唔食乳鴿，所以工作人員提議升級到A5和牛，我地有擔心過A5牛會太肥，但工作人員話唔會。因為冇其他選項所以只有接受，然而，事實係（如圖）A5 和牛幾乎係純脂肪，我地甚至不能夠食多過一啖。 客服：當我地第一次向工作人員問上述問題，佢哋首先解釋這是A5和牛，所以有脂肪肥是正常的！ （我想知道為什麼當一開頭問時就不這樣如實反映，而是說唔會?）。 因為完全不滿意佢哋嘅解釋,希望佢哋有其他方案。然後，經理再比同樣解釋，但這次佢哋願意為升級的A5和牛減價一半 （從 upgrade price $500 減到 $250 ），經理說this is the best offer they can do, can we move forward to next dish🤯. 作為一間米芝蓮餐廳，喺生日客人面前說 discount for the terrible dish係最佳方案？這是一個非常尷尬的時刻！即使在多次要求解決方案後，最後他們用魚代替主菜。整體食物質素, 唔係過鹹就勁淡, 個甜品係魚子醬bbq sauce 配雪糕？其實有冇甘奇怪嘅配搭?另外，呢位經理不斷係我地坐既 chef counter table倒酒，但d酒唔係倒俾我哋嘅，極度騷擾! 去過咁多間米芝蓮餐廳, 奇怪在呢一間餐廳, 倒酒唔喺喺客人面前, 真係第一次見! 其實都仲有好多冇人坐嘅枱，應該安排我們坐其他枱或工作人員嘗試用另一個地方去倒酒。我只希望一餐米芝蓮體驗的生日飯唔好有呢啲甘差既服務同騷擾。
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Nestled within the luxurious Four Seasons hotel in the heart of Hong Kong, Noi restaurant offers an exceptional fine dining experience. From the moment you step inside, you're enveloped in an elegant and refined ambiance.Recommend sitting at the kitchen table, more fun to look at how the team prepares food. We are having the HSBC Menu buy 1 get 1 free that evening, it is actually quite a lots of dishes!Shellfish snackFish snackShellfish appetizerFish appetizer- Main meal -Crudo starterShellfish starterBread ( Whey’s bread tasted better) NOI’s signature lobster (this by far my favourite dish)A5 Wagyu ( This is a additional dish, for us its a bit too fatty) Shellfish pastaSignature dessert,Rum and Caviar Second dessert Beautiful presentation of each dishes, the service at Noi is impeccable, attentive and personalized attention, offering insightful recommendations. Super full!
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We had a wonderful time and exceptional meal at Noi. Been to some Michelin and you would expect a nice meal with nice service the kind of michelin plus a hotel at 4 season kind of nice. But wow it had exceed my expectation by far. The service was great, very professionally presented w each dish explained, ingredients and sauces and quite a few dishes w different sauces in the plate, one to highlight and the other to balance. So each bite in itself taste different in your bowl, when touches different sauces. The clear piennolo tomato essence w sashimi aji was extraordinary and the meat sauce w beetroot for venison, had even make the gamy taste good. The menu was fantastic. Italian w Japanese fusion, wonderfully merged. Not too heavy and not too fishy. All fresh and from the best originThe card come w the menu say something like i know u have a lot of options but thank you for choosing them. This is very true. There were a few choices on my mind but i was so glad that i pick Noi.I really think this is very important when a restaurant appreciates its customers which a lot doesn't unfortunately. I appreciate the effort for such a great experience.
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