WHISK

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屈指一算，對上一次來吃已經是去年的𝟔月份了🫠頂級食材配合主廚超凡創意，完美演繹別具一格的日本食材🥹所有男店員一如以往的認真講解每道菜，這次適逢遇上前排的𝐫𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐰𝐞𝐞𝐤毒𝐋一人來吃🤤依舊大滿足🈵️ ——— ✤ 𝐓𝐚𝐬𝐭𝐞 𝐨𝐫 𝐂𝐫𝐚𝐟𝐭｜$𝟑𝟔𝟖 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐰𝐞𝐞𝐤真的是超級超級划算🥹以後也一定要好好𝐫𝐞𝐦𝐚𝐫𝐤時間(𝐖𝐡𝐢𝐬𝐤是超級搶手的!)前菜先有一粒炙燒過帶有焦香檸檬味道的一口麵花糖；麵包烤得無敵酥脆軟呼呼(一人𝐊𝐎了整個)，記得塗抹一旁綿密絲滑的牛油抹醬伴以麵豉醬以及乾蔥醬，鹹香濃稠好好味🍞 ✰ 𝐇𝐚𝐦𝐚𝐜𝐡𝐢 前菜有𝟐款選擇，𝐆𝐢𝐥𝐥𝐚𝐫𝐝𝐞𝐚𝐮以及油甘魚，店員推薦我試試這個做法比較特別的油甘魚！面頭擺了個酥脆煙肉製的鯛魚燒脆皮，配料有𝐩𝐞𝐭𝐢𝐭 𝐩𝐨𝐢𝐬日本甜豆以及𝐯𝐞𝐠𝐚𝐧 𝐜𝐚𝐯𝐢𝐚𝐫，醬汁以白醋入贅，紅白相間的𝐡𝐚𝐦𝐚𝐜𝐡𝐢混入配料醬汁味道𝐫𝐞𝐟𝐫𝐞𝐬𝐡富層次感🐟 ✰ 𝐋𝐨𝐛𝐬𝐭𝐞𝐫 𝐎𝐫𝐳𝐨｜+$𝟔𝟖 𝐰𝐡𝐢𝐬𝐤的𝐥𝐨𝐛𝐬𝐭𝐞𝐫一定不會讓你失望的😆𝐎𝐫𝐳𝐨 米粒麵是一種義大利麵，形似粗大米粒，非常掛汁！店家選用波士頓龍蝦特別新鮮彈牙，醬汁調

今年週年紀念日，去左尖沙嘴的法日Fusion餐廳Whisk，作為米芝蓮推介記得需要提前一週訂位！我地約7點入座，已經住左唔少人～平時唔太鍾情的魚子🐟竟然有驚喜，好鮮味⋯⋯生蠔肥美新鮮由日本運到，吃完返尋味哈哈哈😆鱈魚魚肉嫩滑真係好正，牛柳肉味重，值得一讚！可能因為週年紀念日，餐廳擺盤好精緻好有feel，加曬玫瑰花瓣，見到都心動💗最後的雲呢拿甜品無得頂，雪糕好滑，芒果好新鮮，下次再有機會一定再去！

今日試左呢間whisk嘅季節限定套餐，一共有10道菜，每一道水準都幾好前菜有檸檬黃油配酸種麵包，味道清新，不油膩，10分有驚喜之後有三道精品，味道清香，值得一試主菜有龍蝦和慢煮雞胸肉，非常好食總的來說，非常有驚喜，非常推薦👍🏻👍🏻👍🏻

期待已久的ᴏᴍᴀᴋᴀsᴇ😍早一個月前網上ʙᴏᴏᴋ位當日早咗半個鐘到 好旺場 佢有2個sᴇᴛ可選 分別係5 ᴄᴏᴜʀsᴇs / 8 ᴄᴏᴜʀsᴇs 想豐富啲 就揀咗後者 再+任食生蠔🦪 & ғʀᴇᴇ-ғʟᴏᴡɪɴɢ🥂 努力記住了每道菜有些還是聽不清楚🧏🏻‍♀️期待已久的ᴏᴍᴀᴋᴀsᴇ😍早一個月前網上ʙᴏᴏᴋ位當日早咗半個鐘到 好旺場 佢有2個sᴇᴛ可選 分別係5 ᴄᴏᴜʀsᴇs / 8 ᴄᴏᴜʀsᴇs 想豐富啲 就揀咗後者 再+任食生蠔🦪 & ғʀᴇᴇ-ғʟᴏᴡɪɴɢ🥂 努力記住了每道菜 有些還是聽不清楚🧏🏻‍♀️ 𝟏𝐬𝐭 茶碗蒸：南非鮑魚 椎蓉 蒸蛋 乳鴿汁𝟐𝐧𝐝 燒扇貝 薑葱：扇貝半生熟 有即融口感𝟑𝐫𝐝 俄羅斯海鱸：薯仔汁 日本高湯 魚子醬𝟒𝐭𝐡 墨魚汁龍蝦天婦羅🍤配🥑醬𝟓𝐭𝐡 法國珠雞🐔𝟔𝐭𝐡 鴨肝 雞湯飯𝟕𝐭𝐡 和牛 松露醬𝟖𝐭𝐡 豆腐🍨 抹茶🍵醬 🥭 🍍 跟生蠔🦪大戰4回 每人吃了一打😻食到差唔多店員會截無得再ᴏʀᴅᴇʀᴏᴠᴇʀᴀʟʟ食物 氛圍都滿意 惟店員介紹菜式時語速可以稍慢🤏🏻結帳時餐廳送上ʀᴀᴛ ᴛᴇsᴛ ᴋɪᴛ小窩心💓人均~💲𝟗𝟎𝟎

Whisk again has a great promotion. If you reserve and pre-pay 3 days before your dinner, you can enjoy the 6 course at $650. Their cocktail is kind of like Bloody Mary which made it really appetizing. The amuse bouche was made of linoka lemon, one made into a marshmallow and another being served between a crispy seaweed. It is also incorporated into their butter and with a small piece on top, which can be enjoyed alone. As mentioned by them, it only had a lemony flavor without the usual bitterne

法日味覺之旅Whisk嘅Chef William Lau早前去咗福岡了解當地食材，造出法日fusion餐單。每道菜都係用九州福岡時令食材。今次我哋食咗6道菜晚餐：Welcome Cocktail by The Old Man, Hong Kong (Asia’s 50 Best Bars No.1 in 2019)1️⃣ Jimono Farm Linola Lemon - 福岡檸檬酸中帶清香，造出2款開胃前菜，連搽麵包嘅牛油都有檸檬清香2️⃣ Ebisu Oyster - 福岡蠔輕微蒸熟後加上由bbq sauce, 南瓜及奶造出嘅cream sauce, 另一個蠔殼喺蠔湯3️⃣ Kabu et Fleur de Caviar - Whisk名菜, 今次用福岡蘿蔔配法國魚及蝦4️⃣ Aona Garoupa - 褔岡石班塊➕明太子及caramelized cauliflower, 食完飲埋個湯5️⃣ Miyazaki Wagyu (+$238) - 宮崎縣和牛，唔好睇小個薯餅，超好味，上面有4款唔同醬，我食到嘅有明太子，梅子6️⃣ Amaou Straberry - 用福岡甜王士多啤梨+法國雜莓做出一款布甸，

亞妹請我哋去Mira嘅Whisk，呢次唔係嚟食Omakase，而係品嚐藝術午餐，嚟過幾次，呢度無論環境，食物同服務都好出色當日侍應安排座位上樓梯級位，望到個園景Taste of craft分別5道菜$498，6道菜$968自家製大麥包外脆內軟，切開一半兩個人食，上桌重熱，塗上烏魚子同鮮橙牛油，好creamy，好食到唔停得口吞拿魚本應係生食，但我哋揀熟食，配薯仔脆片，美味呢個菜色好養眼BB西蘭花，綠色呢舊原來係菜汁打成，花枝切碎粒，好fresh主菜我揀魚，外表煎得好脆，外脆內軟甜品：個樣好靚侍應叫我哋先食個柚子雪葩，再品嚐個蛋白泡芙，加上面片柑，三重味蕾在口腔打滾，令人回味無窮總結呢餐無論食材，烹調同食味，性價比甚高，由頭盤至甜品，都極具視覺享受

*💭𝒲𝒽𝒾𝓈𝓀位於尖沙咀𝑇ℎ𝑒 𝑀𝑖𝑟𝑎內的米芝蓮推介餐廳✨以法式手法烹調日式食材，每一道都尤如一件藝術品🥰晚餐價錢分別是$𝟗𝟖𝟎/𝟔道菜和$𝟏𝟐𝟖𝟖/𝟏𝟎道菜，可以另外再加配𝑤𝑖𝑛𝑒 𝑝𝑎𝑖𝑟𝑖𝑛𝑔，以𝑓𝑖𝑛𝑒 𝑑𝑖𝑛𝑖𝑛𝑔來說性價比挺高👍🏻當中較喜愛的是吞拿魚他他，配上鯛魚造型的薄脆，賣相很可愛😍吞拿魚他他加入了昆布作調味，魚味濃郁，配上加入了蛋黃醬的鯛魚薄脆一起吃，味道很夾😋另外𝐶𝑎𝑣𝑖𝑎𝑟是以一朵花瓣的造型上菜，是一道很不錯的𝑓𝑖𝑛𝑔𝑒𝑟 𝑓𝑜𝑜𝑑呢😍炭燒波士頓龍蝦尾是餐廳其中一道𝑠𝑖𝑔𝑛𝑎𝑡𝑢𝑟𝑒 𝑑𝑖𝑠ℎ，加入了𝑠𝑢𝑛𝑑𝑟𝑖𝑒𝑑 𝑡𝑜𝑚𝑎𝑡𝑜再配上龍蝦湯，微酸的味道和龍蝦湯也挺夾😋主菜方面則點了法國春雞，雞胸用上了慢煮方式，入口軟嫩，另外雞脾肉則是做成了一個雞捲，再加入鵝肝、開心果和松露，非常香口嫩滑🤤另外甜品竟足足有三道😍每道都很有驚喜，最喜愛的是𝑆𝑡𝑎𝑟 𝐹𝑟𝑢𝑖𝑡，甜度不會太重，味道清新🥰✏︎𝐶𝑎𝑛𝑎𝑝é 𝑇𝑟𝑖𝑜 𝘏𝘢𝘥𝘥𝘰𝘤𝘬 𝘴𝘰𝘶𝘧𝘧𝘭é, 𝘨𝘪𝘭𝘭𝘢𝘳𝘥𝘦𝘢𝘶 𝘰𝘺𝘴𝘵𝘦𝘳✏︎𝑇𝑢𝑛𝑎✨𝘛𝘢𝘪𝘺𝘢𝘬𝘪, 𝘱𝘰𝘵𝘢𝘵𝘰✏︎𝐶𝑎𝑣𝑖𝑎𝑟✨𝘊𝘰𝘥 𝘣𝘳𝘢𝘯𝘥𝘢𝘥𝘦, 𝘺

終於肯下定決心開展Openrice的食評旅程了就以生日盛宴掀起序幕吧！今年好友帶我到位於尖沙咀美麗華酒店的Whisk品嚐法日料理   (⁎⁍̴̛ᴗ⁍̴̛⁎)除了Taste of Craft的品味餐單外 還額外添加了更多招牌菜式眼球和肚皮也實在太太太幸福了 o(≧v≦)o可以和各位分享一下！極度推介所有特別慶祝活動的你 ～-TASTE OF CRAFT是一趟味蕾與視覺結合的華麗旅程年輕新任主廚 Willy從食材、賣相、醬汁、味道均一絲不苟完美體現了日本料理重視的匠人精神以及追求精緻華麗的法國料理相融合-① 椰菜花前菜三重奏 - 聰明的主廚很懂女孩的心，把清澈甘甜的椰菜花凍湯注入香檳瓶中增添儀式感。還有可愛的椰菜花脆片和清涼的凍湯冰片，非常討喜② 香軟的自家製麵包 - 沾上加入法國烏魚子和鮮橙的牛油，惹味得很，麵包狂迷實在停不了口③ 醃漬車厘茄配甜蝦 - 冰涼的醃漬車厘茄是我平日最愛的開胃菜，酸甜滋味加上甜蝦的助陣，還有灑上鹹香的芝士碎，非常有趣的配搭④ 魚子醬撻 - 最令我期待的菜式之一！矜貴的魚子醬鮮味十足，配搭一層鮮磨山藥泥及鱈魚鬆，還有主廚細心切成大小均一的山藥片花瓣，實在令人心花怒放！⑤

受邀請參加 Whisk X Petrossian 的魚子醬之夜。整晚菜式都係配以不同的魚子醬，非常有心思而且還配以不同白sparkling wine 襯托，淨係佢地成個 Team 的用心巳經值回票值最驚喜的一道菜是 Kohlrabi （中文是苤藍）, 不是用黎做食材咁簡單，係正個上！呢種球莖類食品好少會黎做 presentation ，但佢地加埋打開出煙的效果真係將呢個野改頭換面，味道好清新，呢舊野想食都食唔番廚師能將新食材用高水準帶比大家，加分！果晚仲有 PowerPoint 講解魚子醬，希望佢地再搞類似的 event

Another superb dinner at Whisk and their menu changes quite frequently so you can enjoy their different creations. Their dining city promotion is also quite frequent, which you could enjoy easily.Despite the same brioche, they changed their butter to apple and maple syrup. This is one of the few restaurants that will change their butter from time to time.The tuna tartar was amazingly seasoned. The fish shaped taiyaki matched the tuna dish in terms of looks and flavor. The filling at the back was

Celebrate birthday with friend in whisk again.I’m sure the Food is cooked to a high standard with quality ingredients. The dishes were absolutely delicious and the art of food presentation is well. The environment of restaurant is good and comfortable and the customer service is professional.

超唔掂嘅餐廳差不多$1300一位嘅十道一口咬嘅餐單！环境餐卓擺放極似茶餐廳setting🙄餐具充高級但完全沒有規矩，極不專業；食物味道還可以，十道菜只有兩三款ok(龍蝦，魚子和魚好吃）其他一般般、賣相見仁見智，我就不唔太喜歡了；服務真心唔掂，未到晚上9:45，就在冇預警之下被要求埋單！什麼態度？！真係好冇禮貌！仲以為真係去咗茶餐廳朋友想係佢地戶外喝一杯先回返屋企，沒想到到處都係小強，仲要係隻隻都好大隻，侍應都忙於去踹死佢哋，因為係好多隻，仲要係肆無忌憚亂跑，太太誇張了！！衛生環境好有問題，食環應該去檢查下啦總之體驗十分十分差！真係冇下次！

Mira recently is celebrating their 65th anniversary and you can enjoy an almost 30% discount for their dinner menu from Monday to Thursday.I arrived pretty early so I was able to take a few photos before it started to fill up.I loved how the chef came out to serve the the round and even explained why the first course was served with the bread as the order of eating it would be the pear canape, then the haddock souffle and last the bread.The pear canape was juicy despite being so small and the pe

第一次食法日fusion菜就係嚟幫朋友慶祝生日餐廳接待職員服務態度好好，令到我地一開始已經對呢間餐廳加分我地揀咗10 courses職員每上一道菜就會介紹呢樣係咩/用咩材料整/材料嚟自邊到/提醒我地食邊樣先，感覺幾好呢個梨作為前菜簡直係驚艷（之後有一兩道菜就相對普通，同埋相片數量有限，就唔po出嚟）蠔好似係冰，酸酸地好開胃，好啱夏天食呢個係魚，魚湯好飲！！好似仲有青椒，辣辣地，原來都好夾呢個有秋葵，我就麻麻地本身以為加海膽要加錢，落單嗰陣職員主動提醒我地已經係10 courses, 所以加海膽係唔洗加錢咁緊係試埋！成條龍蝦肉好味！龍蝦汁都好濃郁海膽亦都好新鮮加咗錢食A4 和牛～都幾好味上網訂位嗰陣寫咗係慶祝生日，食飯前一日打電話嚟confirm booking都有再確認會喺甜品碟上寫字朋友見到好開心好滿意職員都主動幫手影相呢個係桃嘅甜品，好清新呢個係用芋頭整嘅甜品，勁好味！！！連嗰粒moshi嘅芋頭味都唔假，係好食嘅芋頭味，呢碟真係驚艷味噌泡芙，估唔到都係可以好好味外型都勁似聖誕鹿好得意整體嘢食都好味，環境都不錯，同其他枱隔好遠，而且服務態度都好好食咗好耐先發現原來淨係得水提供有問我地