影片
港铁香港站 C 出口, 步行约8分钟
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营业时间
星期一至六
12:00 - 14:30
18:00 - 22:30
星期日
全日休息
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Trying this new French fusion cuisine the firs time with no expectation. It is very quiet ok Thursday, maybe because lots of people celebrating Chinese Lunar New Year soon. They have lunch sets for 2 price: 2-courses: $268 and 3-courses for $338. Very reasonable! Amuse bouche is pumpkin puree, ok! Tried the appetizer: bamboo shoots with geoduck. Very Thai style but I never liked those local geoduck, so not interesting to me. We selected seabass and lamb to share for main courses. Love the lamb, very tender and moist. Didn’t try the chocolate dessert. One disappointment is that there is no petite four. I guess maybe due to cheaper price, so it is not included.
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Great food and amazing service. The chef is also really nice. The food is really well done Had their regular tasting menu - really liked the abalone, foie gras and fish. The dessert was amazing too! This restaurant is really underrated so definitely recommend.
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睇到報導話呢間餐廳係做「Farm to table」，即係用本地食材，即摘即送，新鮮好味啲同時又環保啲。Root係中環H Code，主打fusion法國菜fine dining，我覺得有少少法國x日本？？佢既菜式、碟同環境都非常精緻，加分。麵包個牛油冇影到，不過超好食，再加分。
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My boss was a foodie so he brought me here for lunch.The decoration here was nice, they used special cutlery🤔. Starter was tuna wrapped with cucumber jelly! So refreshing. The topping was air dried beef tendon and then they deep fried it! 😱 so good!!!The other starters was nice too, I was very satisfied with the lunch I had🤤🤤🤤Their pork shoulder was nice tooooooooo omg.I will definitely come back again❤️
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ROOT is one of my favourite places if I would like to enjoy marvellous food and relaxing moments. Recently, Chef Vito of ROOT has designed a menu with a seasonal ingredient, asparagus (SUN 荀）.Honestly, SUN as a theme of degustation dinner is a bit off from appealing, even though it's the preciously right season of the year. Yet I have to confess I was so wrong! Totally blown away by the well-presented and thoughtfully designed seasonal menu, with such delightful and beautiful surprises one by one.Silky and fresh asparagus puree with caviar and dried fish chip. Delicate and yummy! A perfect start of a tasting menu of asparagus.Bamboo shoot with razor clams. Surprisingly matched with pure freshness from the sea and land. The vegetable stock made of purple cabbage was condensed for hours! Housemade white asparagus caviar! Lovely and tasty~ The pan seared langoustine with the asparagus consomme was so rich in flavour and super yummy~ It's such a huge and healthy coba 😂😂 Tasted its natural sweetness and texture. My friends loved the olive mud with crispy almond chips. Another level when mixing them with coba!We were told that it took 7 mins to make one thin piece of milk skin. I asked the Chef why it bothered. He said it's too boring to present green asparagus and ham and hence he tried new combinations with different textures and high quality ingredients. Well, the experimential outcome was very impressiveWe liked the tender lamb from New Zealand very much. Yet I must share with you that the treasure on the plate was the pan seared minced lamb at the bottom!! So yummy!!! Fully utilized all the meats of the lamb rack The lamb souffle was honestly strong to me. One of my friends liked the strong flavour but not my cup of tea~I encored the dessert immediately. That's how good it was!! Loquat fruit and asparagus?? Yes, Chef Vito won my heart by this creative and gorgeous dessert These Madeleines are soft inside and crunchy outside. Just perfect!! With cappuccino~~ We asked for another round after such a big meal Truly satisfied my palate, stomach and soul. It's much more than it looks in this sharing post cos I cannot remember the complicated precesses and cooking methods of the dishes that I was told... HahahaWhat kind of chef are you, Chef Vito? This small restaurant at hcodehongkong is new and there are lots of choices in central. Only gourmets know where to find you. ROOT may not be the best restaurant in HK, but it is the very best in the eyes of foodlovers like me!
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