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电话号码
23619600
营业时间
今日营业
12:00 - 22:30
星期一
全日休息
星期二至日
12:00 - 22:30
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I used to visit for their à la carte menu, but since they've stopped offering it, I decided to try their 7-course tasting menu, and it didn’t disappoint. At $988 per person, with the option of adding wine pairing for an extra $398, it was well worth it and perfect for a birthday celebration. Each course was thoughtfully prepared, blending bold flavors with elegance.🥂Amuse BoucheWe were first treated with some small bites before the meal. Each has its own flavour and my favourite was the tuna seaweed tart.🥂 Spanish Red Prawn CarpaccioThis delicate carpaccio was beautifully paired with sea urchin and lime yogurt, creating a refreshing and vibrant start to the meal.🥂 Young Ginger Crab BisqueThe bisque was rich and had a mild hint of ginger that helped enhancing the sweetness of the crab.🥂 Apple Wood Smoked Foie Gras RoyaleThe foie gras was complemented by the combination of black truffle and port wine foam that made it a smoky treat.🥂 Pan-seared Hokkaido ScallopCooked to perfection, the scallop was paired with caviar and beurre blanc sauce, adding a touch of richness to the scallop.🥂 Stir Fried Spicy SpaghettiThis signature dish with fish maw and dried scallop brought an unexpected spicy kick and a unique twist on pasta. This was truly delicious and remained my favourite of the night. 🥂 Slow Cooked Black CodThe cod was wrapped with lobster mousse and paired with tarragon sauce that was very flavourful and created a nice texture to the cod.🥂Charcoal Grilled Miyazaki Wagyu Beef Tenderloin (+$138) Alternatively, you may change your main to the Wagyu beef tenderloin and it was grilled to perfection and I loved its texture a lot.🥂Birthday DessertIt’s such a nice gesture of them sending us an extra dessert for birthday celebration.🥂 Dried Beancurd Mille FeuilleThe mille feuille was made with dried beancurd and served with pearl barley sorbet, offering a refreshing and light end to a rich meal..Overall, this 7-course meal exceeded expectations and was a fantastic experience from start to finish!
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在假日閒時，不時也會到西九走走，大型休憩公園加上無敵270度日夜維港景緻，實在屬百去不厭的景點。.作為藝術x遊客區，園內的餐廳實屬不少，其中較有名氣的一家是主打嶄新的亞洲、法式ꜰɪɴᴇ ᴅɪɴɪɴɢ料理的 ᴘᴀɴᴏ。由本地知名西廚劉銘佳ᴋᴇɴ ʟᴀᴜ主理，總廚擁有30多年豐富的烹飪經驗，曾任職多家著名酒店餐廳以及法菜館，善於融合傳統風味與多元特色至菜單。.ᴛᴀꜱᴛɪɴɢ ᴍᴇɴᴜ 💲988/ᴘᴘᴘᴀɴᴏ 提供的品味菜單有素食和非素食兩款，內容相當豐富，一共有十道菜式。.✿ ᴀᴍᴜꜱᴇ ʙᴏᴜᴄʜᴇ餐前小吃有兩款ꜰɪɴɢᴇʀ ꜰᴏᴏᴅ，包括：三文魚，青瓜多士以及牛油果赤身脆脆，賣相很精緻。.另外，餐前麵包也落足功夫，有牛角包、法包以及芝士條。小牛角包整香口鬆軟，絕對有著名麵包店的水準。牛油也提供自製蜜糖牛油及海鹽牛油兩款，加上蜜糖的牛油鹹鹹甜甜原來也很不錯。.✿ ꜱᴇᴀꜱᴏɴᴀʟ ᴠᴇɢᴇᴛᴀʙʟᴇꜱ季節蔬菜前菜是以一口小點形式呈上，匙羹上的是自家製的小薯圈，釀著青蘆筍泥。.✿ ꜱᴘᴀɴɪꜱʜ ʀᴇᴅ ᴘʀᴀᴡɴ ᴄᴀʀᴘᴀᴄᴄɪᴏ ᴡɪᴛʜ ꜱᴇᴀ ᴜʀᴄʜɪɴ & ʟɪᴍᴇ ʏᴏɢᴜʀᴛ西班牙紅蝦薄片伴北海道來的海膽，以青檸乳酪調味。紅蝦刺身跟海膽混著一起吃，有滿滿的海鮮清新風味。.✿ ʏᴏᴜɴɢ ɢɪɴɢᴇʀ ᴄʀᴀʙ ʙɪꜱQᴜᴇ相對較大路的龍蝦濃湯，餐廳松葉蟹肉加上子薑濃湯，蟹肉份量相當慷慨滿滿的一小盤。濃湯味道相對清新鮮淡，沒有搶過蟹肉的鮮味。.✿ ᴀᴘᴘʟᴇ ᴡᴏᴏᴅ ꜱᴍᴏᴋᴇᴅ ꜰᴏɪᴇ ɢʀᴀꜱ ʀᴏʏᴀʟᴇᴡɪᴛʜ ʙʟᴀᴄᴋ ᴛʀᴜꜰꜰʟᴇ & ᴘᴏʀᴛ ᴡɪɴᴇ ꜰᴏᴀᴍ儀式感打卡度滿滿的一客蘋果木燻香煎鵝肝，配上黑松露及砵酒汁做的泡沫，上面是新鮮的黑松露。煙燻味濃，相對濃郁。.✿ ᴘᴀɴ-ꜱᴇᴀʀᴇᴅ ʜᴏᴋᴋᴀɪᴅᴏ ꜱᴄᴀʟʟᴏᴘᴡɪᴛʜ ᴄᴀᴠɪᴀʀ & ʙᴇᴜʀʀᴇ ʙʟᴀɴᴄ ꜱᴀᴜᴄᴇ香煎北海道帶子，上面配上魚子醬、海藻沙律以及檸檬牛油汁。.✿ ꜱᴛɪʀ ꜰʀɪᴇᴅ ꜱᴘɪᴄʏ ꜱᴘᴀɢʜᴇᴛᴛɪᴡɪᴛʜ ꜰɪꜱʜ ᴍᴀᴡ ᴀɴᴅ ᴅʀɪᴇᴅ ꜱᴄᴀʟʟᴏᴘ ɪɴ ꜱɪᴄʜᴜᴀɴ ꜱᴛʏʟᴇ餐廳的招牌菜，必試的有這款四川花膠、干貝辣味意大利麵。花膠是大大片，四川麻辣汁調制得麻而不辣，很惹味。略嫌意粉份量太少不夠喉。.ᴏʀ.✿ ꜱᴛᴏʀᴍ ᴄʟᴀᴍ ᴏʀᴢᴏ ᴘᴀꜱᴛᴀ ᴡɪᴛʜ ᴍᴜꜱʜʀᴏᴏᴍ & ʙᴀꜱɪʟ意粉二選一下，朋友選了另一款燒北寄貝米型麵。米型意粉讓我想起意時最愛的字母意粉，口感煙韌。加上鮮甜的北寄貝片，也不錯。.✿ ʜᴀɴᴅɪᴄʀᴀꜰᴛ ꜱᴇᴀꜱᴏɴᴀʟ ꜰʀᴜɪᴛ ꜱᴏʀʙᴇᴛ中場是鮮芒果雪葩，加上椰汁泡沫，一清味蕾。.✿ ꜱʟᴏᴡ ᴄᴏᴏᴋᴇᴅ ʙʟᴀᴄᴋ ᴄᴏᴅ ᴡɪᴛʜ ʟᴏʙꜱᴛᴇʀ ᴍᴏᴜꜱꜱᴇ, ᴛᴀʀʀᴀɢᴏɴ ꜱᴀᴜᴄᴇ主食部份同樣是二選一，分別有魚和牛兩種配搭。慢煮黑鱈魚，配上龍蝦慕斯加上法式龍蒿醬汁。.ᴏʀ.✿ ᴄʜᴀʀᴄᴏᴀʟ ɢʀɪʟʟᴇᴅ ᴍɪʏᴀᴢᴀᴋɪ ᴡᴀɢʏᴜ ʙᴇᴇꜰ ᴛᴇɴᴅᴇʀʟᴏɪɴ +💲138這款炭燒宮崎和牛牛柳同樣是甚具儀式感的一款菜式，餐廳先為我們呈上放於炭盒內、與迷迭香一起烤的原件的和牛牛柳肉。餐廳先為我們作出解釋和供我們打卡後，才取回廚房處理。經炭烤的牛柳，外層會格外香脆帶焦香，半熟肉質軟稔。.✿ ᴅʀɪᴇᴅ ʙᴇᴀɴᴄᴜʀᴅ ᴍɪʟʟᴇ ꜰᴇᴜɪʟʟᴇᴡɪᴛʜ ʀᴏᴀꜱᴛᴇᴅ ɢɪɴᴋɢᴏ ɴᴜᴛꜱ, ᴘᴇᴀʀʟ ʙᴀʀʟᴇʏ & ᴛᴏꜰᴜ ɪᴄᴇ ᴄʀᴇᴀᴍ餐廳的甜品相當精緻有趣，是一款以西式手法準備的中式傳統甜品。以白果、炸腐竹、薏米加上豆腐雪糕，最後再將以液態氮做的分子料理雪糕，席前倒進碗內，立時出現煙霧彌漫的效果。
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周末和好姐妹一起到西九龙的Pano吃饭，我们点了Tasting menu。PANO海景餐厅位于西九龙,坐拥迷人的维多利亚港景观。用餐环境洋溢着通透明亮的感觉、无论是用餐区域还是户外的露台区域,都能享受到维港美景的静谧观赏。PANO的每一道菜都精致又好吃：｛西班牙红虾carpaccio-海胆，配上青柠乳酪酱｝由薄薄切片的鲜美西班牙红虾和新鲜海胆组成的开胃菜，红虾是以生鱼片的形式呈现,结合了新鲜、清爽的口感。海胆则为这道菜增添了丰富的海洋风味。酸甜可口的酱料为红虾和海胆增添了清新活泼的滋味,让整道料理达到了味道的完美平衡。｛日本松叶蟹汤-浓郁鲜美｝｛苹果木烟熏鹅肝-搭配黑松露｝经过苹果木烟熏后,鹅肝表面会形成一层淡淡的焦香,内里仍然保持软嫩多汁的口感。｛香煎北海道带子配鱼子酱｝整道菜色泽诱人,口感丰富多样。带子的脆嫩与鱼子酱的滑润在舌尖完美交融｛花胶干贝辣意面🍝｝这是一种融合中西两种烹饪元素的创意意面菜品。主要采用意大利面条为基础,加入了中式的花胶和干贝等食材,营造出一种独特的东西融合风味。｛蛏子意面｝这道意面采用了将蛏子与意大利面直接融合在一起的处理方法。这种做法可以最大程度地保留蛏子的鲜美口感,同时也能让意大利面充分吸收蛏子的鲜香味。主菜-｛慢煮黑鳕鱼｝黑鳕鱼的鲜美与柔滑,加上慢煮工艺，让黑鳕鱼呈现出一种入口即化的质地,极为细腻绵滑。{烟熏和牛} 烟熏能让和牛肉吸收到浓郁的烟熏香气,同时也能使肉质更加入味而不失原有的润滑多汁。🥩甜品-｛西式腐竹薏米｝这道西式腐竹薏米甜品将中式的优质食材与西式的烹饪工艺巧妙结合,创造出一种全新的甜品体验。
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西九高水準、浪漫🌹亞洲法國扺食fine dining在高端法國餐廳中，A4牛肉、海鮮湯和海膽配紅蝦的搭配，展現了精緻料理的完美結合。A4牛肉A4牛肉以其細膩的油花和豐富的風味而聞名，經過精緻的熟成處理，肉質柔嫩多汁。通常以簡單的調味來突出其天然風味，搭配自製的醬汁，讓每一口都充滿滿足感。海鮮湯海鮮湯湯底鮮美濃郁，有蟹肉作為中心海膽配紅蝦海膽配紅蝦的組合更是令人垂涎，鮮甜的紅蝦搭配濃郁的海膽，口感滑順，令人陶醉。這道菜通常以簡單的擺盤呈現，色彩鮮艷，讓人忍不住想要品嘗。
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It was HK restaurant week and we booked a weekday lunchtime to try out their food. It was one of those hot days in August in HK , we parked in nearby Art Park car park but one still had to walk about 5 mins from the car park to the restaurant under the blazing midday sun 🥵. The good view of the harbour when looking out from the restaurant though compensated the unbearable heat. Under the HK restaurant week menu, I chose 24-Months Parma Ham & Melon, Burrata Cheese for appetiser; French Duck Leg Confitwith Red Cabbage & Madeira Cherry Sauce for main. The 3 course lunch menu with dessert and tea/coffee included came to $308 per person (plus 10% service charge on top). 24-Months Parma Ham & Melon, Burrata Cheese - surprisingly the ham was pretty bland without much umami flavour, the three melon balls too weren’t that juicy and the whole dish was crying out for more freshness and flavour. French Duck Leg Confit with Red Cabbage & Madeira Cherry Sauce - the cooking of the duck was good with crispy thin skin and fat properly rendered down, flesh of the duck could be pulled away from the bone easily. The cherry sauce of the dish could be more pungent to lift the dish a bit more. Dessert- raspberry dessert was preset by the restaurant and was pretty to behold. There was a thin layer of cake underneath the raspberries but it could do with some crunch element to elevate the dish a bit more. In terms of service, it was just okay- still some way to go for a fine dining restaurant; servers should be more forthcoming on explaining the menu, basic skills like how a plate of food should be placed and served to customers should be improved. To my horror, one of the waiters put nearly the whole top section of his thumb inside the plate of dessert when serving me😬!
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